Since this recipe was said to have the same flavors as that fabulous spinach artichoke dip we all love, I thought I'd give it a try! And....it did have a lovely flavor. The recipe calls for it to be served over rice, although I think I might perfer angel hair pasta next time.
His, Hers and Ours DIY
crafts, sewing, do-it-yourself projects
Monday, May 1, 2023
CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES
Wednesday, April 26, 2023
RE-STYLED WEDDING GOWN
I had the pleasure of working on another project that involved taking my Bride's Mother's wedding gown and re-styling it so that she could wear it. Originally she planned on wearing it on her big day, but after finding a gown at a bridal shop that just spoke to her, she decided she would like me to re-style Mom's gown for her rehearsal dinner.
This is Mom's circa 1980's wedding gown. Having gotten married in this same era myself, I knew when she told me the year her folks were married that I'd be getting a very large gown....large sleeves, large (and long) train and a large full skirt.
The majority of my workload was in the disassemby of the gown. I chose to start with the bodice. I removed the sleeves and the netting for the front and back bodice.
I had it easy from a fit perspective since Marissa and her Mom were virtually the same size. Other than adding some additional structure to the bodice due to the fact that it was strapless, the circumference was perfect! I chose to change the shape of the waistline by eliminating the deep point at the center front. The largest amount of workload came when I had to remove the ruffles and appliques from the back train....that literally took hours. Once that was finished, I created the pattern for the shape of my skirt and then laid that on top of the existing gown to cut the new skirt. As you can see, the skirt has the same layers as her Mom's....satin underlayer, chiffon overlay. There was a gorgeous lace on the train that truly was lost in all the ruffles. I showed Marissa that I wanted to use that at the hemline once I removed the ruffling and laid it flat you couldn't even recognize it.
Thursday, February 23, 2023
YUM YUM BARS
This recipe goes back a long time.....My Mom introduced these one year at Christmas. I don't know exactly when, but she specifically noted that "my husband loves these".....and he does!
I chose to make them for his birthday. They're a bar cookie and the recipe uses a 9x9 pan. So, if you're like me and you really don't want a lot of cookies in the house, this one might be the one to reach for from time-to-time.
It's a great combination of coconut, caramel sauce and chocolate.
Wednesday, February 8, 2023
CREAMY SAUSAGE RIGATONI
I was searching for a pasta recipe that was a little different than the typical red sauce variety and decided to try this one out. Not only was the sauce delicious, but I loved the rigatoni....those thick ribbed noodles allowed the sauce to stick to them so nicely. I made this for a recent dinner and everyone loved it. I added a salad before dinner and freshly baked bread with dinner and it was delicious!
recipe c/o: www.letsdishrecipes.com
Sunday, January 22, 2023
Saturday, December 3, 2022
CHOCOLATE MALT ICE CREAM CAKE
I've always enjoyed a good ice cream cake. In my hunt for a recipe, I ran across this recipe which used malted milk balls. Whoa! Gotta try this one.
It is a delicious recipe. Know that it makes a lot....and it's very rich. So it will go a long way! Also, there are several steps requiring freezing, so be sure to allot enough prep time.
Sunday, October 30, 2022
HIGH ALTITUDE ALMOND COFFEE CAKE
My daughter and I fell in love with the most scrumptious almond filled croissant in Los Angeles last year and I've been on a mission to continue looking/enjoying them as I find them. The version we had in Vermont, just wasn't the same...it had almond flavor, but also apple in it.
In the meantime, I stumbled across an Almond Coffee Cake recipe that included an almond filling, so I thought I'd give it a try. I knew it wasn't going to have the flaky pastry on top, but the almond filling and struesel caught my attention. Plus, the recipe was already adjusted for high altitude baking!