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Fall Decorating: Free Printables

I love fall.

Pumpkins. Corn stalks. Pumpkin Spice Chai Lattes. The colors of changing leaves on the mountains. All of it.

I love all of it.

I love to decorate both inside and outside for most seasons and holidays. I try not to go overboard. Most of all…. I try to do it as inexpensive as possible.

That way I don’t feel guilty when I change things up every year.

One of the best ways I have found to add some décor is by finding some cute printables and printing them off and placing them in cute frames.  I am that girl that buys all the frames in the second-hand store. I like to keep them in a box and when I print something off, I find a frame that’ll work and take it on a date outside with a can of spray paint.

The easiest way to change up décor in a hurry and for a small price is with a can of spray paint.

I have found some adorable FREE printables for you and have linked them below. So much fun!

Simply find one you love, download it and then print it off and place it in a cute upcycled frame.

Voila!

You have a fun decoration that you won’t feel bad about changing up next season, or maybe you’ll keep it around for awhile.

FREE-Fall-Printable pumpkin patch

This adorable Pumpkin Patch sign from Sincerely, Sara D.

OctoberPrintBlog2

I love this Anne of Green Gables quote found at kaylaaimee.

Easy-Fall-Porch-Decorating-Ideas-Chalkboard-Art

This chalkboard design from LollyJane makes my heart happy.

pickuppumpkins8

I’m pretty much obsessed with everything about this cute Pickup and Pumpkins print from my Someday in May.

Fall Subway Art

This Fall Subway Art by The Kurtz Corner is adorable.

 

Screen-Shot-2017-09-07-at-5.21.44-PM

This sweet watercolor print by Rosewood and Grace is so perfect!

 

Aren’t these all so stinkin’ cute?

Happy Fall!

 

Much love,

Teauna

 

 

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Korean Beef

Korean Beef

I have to admit… my husband doesn’t ask for much.  I love cooking for him because he will eat anything I put in front of him and he never complains.

He also very seldom requests anything. Well… except for scones. He will request scones.

He has told me of his Grandma’s delicious tuna fish sandwiches, her snickerdoodles that only she could make to perfection and this “Korean Beef stuff” that his mom would make and they’d eat it over rice.

I have seen this recipe floating around the internet and have decided that I needed to give it a try. It seems to have the elements he has explained in the dish his mom once made.  Anything with ground beef… I’m game. It’s simple and it’s filling…and relatively inexpensive.

Win…Win!

Now… I have to explain. We have a schedule that would confuse anyone. Sometimes we wonder who’s coming and who’s going and when and where. But… we seem to make it work.  The mister works night shifts…long ones. So then I work from home when he is sleeping for the most part.  The days he is home, I work in the mornings from home and we usually do yardwork and hang out otherwise. We randomly fall asleep in the middle of the day. On nights like last night I’m up through the wee hours because I am not tired. My body seriously doesn’t know when it’s supposed to be sleeping or awake anymore.

On the days he works I usually have his “lunch” ready around 4:30 so he can get ready and leave by 5:30. It’s crazy some days because I feed him {dinner} but I pack him a {lunch}. Ya know… kinda backwards. But we make it work.

This was super simple to throw together and I cooked Jasmine rice to go with.  That’s our rice of choice around here.

And yes…. I garnished his dinner, because I’m cool like that. {and I needed pics}

Once again, Six Sisters’  recipe is a good one. No surprise.

 

Korean Beef

Ingredients:

  • 1 lb lean ground beef
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 Tbsp sesame oil
  • 3 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1/2 tsp crushed red peppers
  • salt and pepper
  • 1 bunch green onions, diced
  • Rice, cooked

Directions:

  1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
  2. Drain most of the fat and add brown sugar, soy cause, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions

http://www.becauseican.me

Recipe from Six Sisters’ Stuff

 

Much love,

Teauna

 

 

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Chinese Cabbage Salad

chinese cabbage saladI love salad.

Cabbage salads. Lettuce. Anything that resembles rabbit food.

I like the sweet salads too. But the green kind are more my style.

Give me all the salads!

The first time I tried this salad was when my Aunt brought it to a family dinner a lot of years ago.  I dug right in and it has been one of my favorites since.  I have changed it up a bit from the recipe I received from her. And sometimes if I want it to be a main dish, I will add cooked chicken to it.

Delicious.

What is your favorite salad?

 

Chinese Cabbage Salad

Ingredients:

  • 1 head cabbage, shredded or finely chopped
  • 2 packages chicken flavored ramen noodles, crushed (reserve seasoning for dressing)
  • 1 cup salted sunflower seeds
  • 4 green onions, chopped
  • 2 lg carrots, chopped

Dressing Ingredients:

  • 1 cup vegetable oil
  • 4 Tbsp rice vinegar
  • 4 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 packages reserved ramen noodle seasoning

Directions:

  1. Place the cabbage, carrots, onions, sunflowers seeds and crushed ramen noodles in a large serving bowl. Mix well. Set aside.
  2. In a medium bowl, whish together all dressing ingredients and pour over salad mixture. Refrigerate several hours before serving.

http://www.becauseican.me

Much love…

Teauna

 

 

 

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Delicious Cheesy Potato Soup

Delicious Cheesy Potato Soup

 

Fall is in the air. The mornings are cool and the breeze coming in the through the bedroom window is so cool.

My favorite part of fall is the flavors that come with it. The warm comfort foods and the smell of pumpkin. Oh. And blankets. I love me a good snuggly blanket.

My first thought as I tucked my feet back under the blanket in bed  this morning was that I needed to make soup for dinner.  Finally.  It’s soup weather.

I know there are all these recipes out there for this healthy veggie soup with clear broth. But I’m here to tell you that the ONLY soup I want right now is a creamy, cheesy, bacon-filled potato soup.

This is a soup I’ve made for several years.  Pretty much started with one of those kind of days that you’re using up the remainder of the groceries in your fridge and pantry and this is what came of it.  I haven’t written down the recipe til now because, let’s be honest, I haven’t used one.

There are so many delicious potato soup recipes out there. Many variations of the same thing. Well, I seem to do that on my own. I never make it the same twice. But after everyone was asking for the recipe, I decided it was time to pay attention to detail and write it all down.

First, you must know…. this is a variety for the crockpot.  I have a big crockpot and it was too full for the lid to go back on when I was finished.  So, this will feed an army. But on the plus side, you can either have lots of leftovers, you can share, or you can freeze it for a later time when you don’t want to cook.  I love to share hot soup.  Usually accompanied with fresh-from-the-oven rolls. Because it’s comfort food at its finest.

From my kitchen to yours, enjoy!

Delicious Cheesy Potato Soup

Ingredients:

  • 20 small-medium potatoes- peeled and cubed (I used russets)
  • 1 Lg onion, chopped
  • 5 carrots, peeled and thinly sliced
  • 6 stalks celery, diced (I used the leaves too)
  • 8 cups chicken broth
  • 1 lb bacon, cut in small pieces and cooked until crisp, drain, set aside
  • 1/2 cup butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup all-purpose flour
  • 2 cups cold milk
  • 3+ cups shredded cheese (I used medium and sharp cheddar)
  • 1+ cup sour cream
  • additional bacon, shredded cheese and green onions for garnish

Directions:

  1. Chop, dice, and slice the potatoes, onions, carrots and celery. Throw them in your crockpot and pour chicken broth/stock over them. Set on high and let it cook.
  2. Cook and crumble bacon, set on paper towel to drain. (hide… if you don’t it will be gone before the veggies are cooked)
  3. After veggies are tender, approximately 4 hrs, you will make your thickening rue. Start by melting 1/2 cup butter (no margarine!) in a frying pan. Add salt and pepper and stir until completely melted. Add the flour. Whisk together and continually stir until combined. Add milk, continue stirring. Cook for several minutes. The longer it cooks, the less you’ll know you used flour :).
  4. Add to soup and stir until completely combined.
  5. Now add your cheese.  This is usually where I’m dumping what’s left of several bags of shredded cheese.
  6. Add sour cream and gently stir.
  7. Add bacon. (make sure to leave enough to garnish)
  8. Chop green onions.. Garnish with shredded cheese, green onions and bacon pieces.

An original recipe by Teauna of becauseican.me

http://www.becauseican.me

Much Love….

Teauna

 

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Homemade Oreos

homemade oreos

There is something about a chewy chocolate cookie sandwich filled with cream cheese frosting that makes me smile.

How about you?

I have used this recipe for years and shared it with many.

I prefer to use a milk chocolate cake mix, but if you prefer a darker chocolate, you can use a devil’s food cake mix or Betty Crocker’s Triple Chocolate Fudge is delicious as well.  I can’t say it enough… make sure you use a quality cake mix ie… Betty Crocker, Duncan Hines, etc. I have found the off-brand mixes to be grainy at times and they just never seem to mix up smoothly. So take my word for it. You’ll thank me later.

What makes these cookies so special {besides the delicious chewy chocolaty cookie goodness} is the rich cream cheese frosting. Because…frosting! Add some food coloring for a special touch or simply roll them in delicious sprinkles for a special occasion.

The BEST OREOs ever

Ingredients:

  • 2 chocolate cake mixes (I like Betty Crocker Milk Chocolate best)
  • 4 eggs
  • 3/4 cup oil

Frosting Ingredients:

  • 8 oz cream cheese
  • 1/3 cup butter
  • 2 2/3 cup powdered sugar (+/-)

Directions:

  1. Mix cake mixes, eggs and oil together.  Drop by teaspoonfuls (or use cookie scoop) on cookie sheet. I like to line mine with a SILPAT but it isn’t necessary. Bake in a preheated 350 degree oven for 8-10 minutes. DO NOT OVERBAKE! Cool completely on cooling rack.
  2. Mix frosting ingredients together.  Frost the underside of a cookie with frosting and sandwich together. Roll in a bowl of sprinkles if you want to.

http://www.becauseican.me

 

 

 

Chocolate, Cookies, Kid Friendly, Peanut Butter

Peanut Butter Chocolate Chip Cookies

pb choc chip cookies 3

I love a good cookie.

And after working so hard for over a month to avoid carbs, well…. it was time for a cookie!

I have to be honest. I’d prefer a plain chocolate chip cookie most days but for some reason, I wanted to try something different.

I was thinking bar cookies would be my best bet, but when I came across this recipe I decided to try it instead.

Of course I doubled it because I think it’s crazy to make a batch of cookies so small that they’re gone within hours. I’d really prefer they hang around for awhile.

These cookies are delicious! They are so chewy on the inside with just the right amount of crunch on the outside.

Now, to get back to the low carbs…

After I have one more cookie.

pb choc chip cookies 2 - Copy

Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 2 cups brown sugar
  • 2 cups peanut butter (I used creamy but you could use crunchy as well)
  • 4 large eggs
  • 2 Tbsp vanilla
  • 5 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 pkg Ghiradelli milk chocolate chips

Directions:

  1. Preheat oven to 350 F
  2. Cream butter and sugars.
  3. Add eggs and vanilla and beat til fluffy.
  4. Add flour, soda and salt and mix until all ingredients are combined.
  5. Stir in chocolate chips.
  6. Drop on ungreased cookie sheet with cookie scoop, flatten a bit with your hand, bake approximately 13 minutes or until the edges become golden brown.

This makes 8 dz. Can half the batch for 4 dz cookies.

http://www.becauseican.me

recipe found on and adapted from The Baking Chocolatess .

Much love,

Teauna

Appetizer, Healthy, Snack, Veggies

Spicy Carrot Refrigerator Pickles

spicy refrigerator carrot pickles

Growing up, we would go visit my Grandma and Grandpa and the first thing we would do was ask if we could go down to the pump house and grab a bottle of her hot veggies. I couldn’t eat many because they would upset my stomach. But I always went for the carrots and cauliflower. Thank heavens my brother liked the green tomatoes. I’m just not a tomato eater.

I loved the crunchy texture of the carrots and that little bit of heat.

I started bottling hot veggies when my kids were little and I loved that I still had a piece of Grandma with me every time I popped open a jar.

I plan to bottle hot veggies again this year when I have a garden and can use fresh produce. There is just something about fresh-from-the-garden hot veggies.

I was searching carrot cake recipes the other day on Pinterest and this recipe popped up.

I was so excited because it looked like it could be the next best thing to Grandma’s Hot Veggies.

They don’t take long at all to put together. I got 2 quarts stuffed full and shared one.

I think they’d be an ideal treat to have with burgers instead of having chips.  Your carrots stay delicious and crisp and they have just the right amount of heat.

I also think you could probably add your cauliflower and celery sticks and they’d be delicious as well.

Spicy Refrigerator Carrot Pickles

Ingredients:

  • 2 lb bag of carrots, peeled and made into carrot sticks
  • 1 1/2 cups water
  • 3 cups white vinegar
  • 1 cup sugar
  • 6 cloves garlic, peeled and cut into rounds
  • 3 jalapeno peppers, cut into 4ths and seeded (you could use more or less)
  • cilantro

Directions:

  1. Add water, vinegar and sugar to a sauce pot.  Cook over medium heat until sugar is dissolved. Mix with a whisk.
  2. Remove from heat and set aside.
  3. Peel garlic, chop into rounds and add to vinegar mixture.
  4. Cut your carrots into lengthwise pieces; cut and seed jalapenos as well.
  5. Add carrots, cilantro and jalapenos to 2 quart jars.
  6. Pour vinegar mixture into jars.
  7. Keep at room temperature until cooled; Store in refrigerator.
  • I felt like they were good a couple hours after I put them in the jars. But 24 hours later, they were delicious.
  • Original poster said these should be eaten within a week. No problem!

recipe adapted from A Dish of Daily Life

 

http://www.becauseican.me

Much love,

Teauna

 

Salad

Teauna’s Coleslaw

Teaunas Coleslaw

It’s that time of year where we finally can see grass instead of all the snow and we can start thinking about barbeques and get-togethers.

I love cooking outdoors!  It’s one of my favorite things.

Being able to keep the mess out of the house for the most part is probably my favorite part :)!

I also love being able to have a big ol’ spread of yummy foods. Salads, desserts, and fresh FRUIT!

Oh my! I seriously am getting anxious for all the cook-outs.

This is one of my most favorite salad recipes I came up with years ago.  I love coleslaw!  And I love dill, so I put the two together in a salad and voila! This is what I came up with!

Teauna's Coleslaw

Ingredients:

  • 1 head cabbage
  • 3 carrots (peeled)
  • 1 1/2 cups mayo
  • 1/2 cup rice wine vinegar
  • 1 1/2 tsp salt
  • 2/3 cup sugar
  • 2 Tbsp mustard
  • sprinkle of onion salt
  • 2 tblsp + dill weed

Directions:

  1. Slice cabbage really thin and shred carrots.
  2. In a separate bowl, combine all other ingredients.
  3. Pour over cabbage and carrot mixture in a large bowl until just moistened.
  4. (I had 1 cup dressing left. If you have extra, either add more cabbage or refrigerate for later use:))
  5. Chill until ready to serve.

original recipe from becauseican.me

Much Love & Happy Spring!
Teauna
Breakfast, Sourdough, Yeast Breads

Sourdough English Muffins

sourdough english muffins 1.jpg

I’m hoping you’ve had enough time to get your Sourdough starter bubbling away. I find it so fulfilling to have my starter sitting there waiting for me to use it. Everything I’ve made is absolutely delicious!

Is it weird that I look forward to feeding it?

And to top it off… everything made with sourdough is easier to digest. Did you know?

All that healthy bacteria helps with digestion and many people with gluten intolerance are even able to eat it without problems.

I think this may be more true for those recipes without yeast, as in my opinion, yeast is part of the problem for those with a gluten intolerance.

I have never made English Muffins before. I always wanted to but I think the long process and cooking them on the stovetop vs in the oven always intimidated me.

 

They are not difficult. Time consuming, yes. But they aren’t high stress. The process takes the majority of a day. That doesn’t mean that you hover over them the entire time.  I was able to clean my house, do all the dishes, and I even ran to a garage sale. So, although they take the hours, they don’t require your constant attention until it’s time to cook ’em up.

The part that you cook them on your stovetop is so crazy to me! But seriously awesome!

And it answered my question that I’ve always had about store-bought English muffins… Why are they just slightly pre-sliced? Well, simple.  They don’t look cooked thru, so you are seriously tempted to cut into every one. I resisted fairly well.  I cut into a couple and realized they were cooked just right and then I wasn’t so worried about the rest.

My family thoroughly enjoyed these Sourdough English Muffins. Not one was wasted!

Sourdough English Muffins

Ingredients:

  • 2 Tbsp sugar
  • 2 cups warm water
  • 1 Tbsp active dry yeast or instant yeast
  • 1 cup sourdough starter, fed or unfed
  • 7 cups all purpose flour
  • 1/2 cup dry milk
  • 1/4 cup butter, softened
  • 1 Tbsp salt
  • cornmeal, for coating

Directions:

  1. Combine all of the dough ingredients, except the cornmeal, in a large bowl
  2. Mix and knead by hand, electric mixer or bread machine.  You are wanting to form a smooth dough.  The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
  3. Place the dough in a lightly greased bowl, cover and set aside to rise for about 1 1/2 hours or until it’s noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place in the refrigerator (without rising first). Let the dough chill for 24 hours; this will help develop its flavor
  4. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2″ thick and cut into 3″ rounds. Re-roll and cut all remaining scraps. Repeat with the remaining half of the dough.
  5. Place the rounds, evenly spaced, onto cornmeal-sprinkled baking sheets. Sprinkle them with additional cornmeal and cover with plastic wrap. Let rise until light and puffy, about 45-60 minutes or so. If the dough has been refrigerated overnight, the rise time will be doubled.
  6. Carefully transfer the rounds (don’t crowd them) right-side up to a large cast iron pan that has been preheated over medium-low heat. Or you can use an electric griddle preheated to 350 degrees.
  7. Cook the muffins for about 10-12 minutes on each side. Don’t be alarmed when the edges feel soft.
  8. Remove the muffins from the griddle or pan and cool on a wire rack. Store tightly wrapped at room temperature. Refrigerate or freeze for longer storage time.

adapted from King Arthur Flour website

http://www.becauseican.me

Much love,

Teauna

Uncategorized

It’s that time again…

hello spring.jpg

I have always loved flowers. I love warm weather.  To me, the new beginnings of spring is like breathing new life. Every blooming flower makes me happy and fills my soul with happiness and warmth.

I planted some spring flowers in pots in the house so that I could enjoy them while I was healing up from surgery.  They have all bloomed now so today Kenzie is going to help me plant them outside so they can continue making me happy for years to come.

They deserve to be able to be outside reaching for the sunshine.

Happy Spring everyone!!

Much love,

Teauna