Ten Tips to Decorating on a Budget....

Start with a Plan.


1. Rearrange Furniture or Re purpose Furniture -
*focal points *purpose of space

2. Paint a Wall

3. Bring in Plants or Flowers -
*scale - both large and small, potted or flowers in vases

4. Lay an Area Rug -
brings color, warmth, pattern, texture

5. Hang Pictures or a Mirror -
*if you have kids, they can paint or draw pictures, then you can hang them up in frames to personalize the space
a. group pictures in 3's
b. 1 large or
c. many small (like a collage) *scale - different sizes

6. Add Decorative Pillows -
*bed sheets from D.I. or Ross can be made into a pillow, or old blankets, etc

7. Group Figurines -
*collectibles or knickknacks - instead of spread out everywhere, try to group together

8. Replace or Update Light fixtures and Lamps -
*silhouette lamps (cut shapes in shades)
a. paint base
b. make tassels for drawstrings on ceiling fans or lamp shades

9. Add a Throw or Afghan -
*color, patterns, scale, texture

10. Eliminate Clutter -
*Keep it (decor) simple *use what you already have!
a. Organize
b. Donate

*Paint - $25 or Less -
different kinds and uses of paints (both spray and brush) for rugs, ceramics, metal, wood, stone.
a. ideas for painting - walls, furniture- wood or metal, doors, lamp bases, ceiling fan blades
b. Kids Room or Office - Chalk Board Paint or Dry Erase Paint (Home Depot or Lowes or Hobby Lobby)

Pasta Recipes

Baked Spaghetti

(This was in the 9x13 baking dish at the Taster’s Table.)

1 cup chopped onion

1 cup chopped green pepper (optional)

1 tbsp. butter or margarine

1 can (28 oz.) tomatoes with liquid, cut up

1 can (4 oz) mushroom stems and pieces, drained

1 can (2 ¼ oz) ripe olives, drained

2 tsp. dried oregano

1 pound ground beef, browned and drained

12 oz. spaghetti, cooked and drained

2 cups (8 oz.) shredded cheddar cheese

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

¼ cup water

¼ cup grated Parmesan cheese

In large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13 X 9 X 2 inch baking dish. Top with half of the meat/vegetable mixture. Sprinkle with 1 cup of the cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30 to 35 minutes, or until heated through. Yield: 12 servings.

Baked Spaghetti

(This was in the 9X9 baking dish at the Taster’s Table.)

1 package (16 oz.) spaghetti

1 ½ pounds ground beef

1 medium onion, chopped

½ cup chopped green pepper

1 can (10 ¾ oz. ) condensed cream of mushroom soup, undiluted

1 can (10 ¾ oz.) condensed tomato soup, undiluted

1 can (8 oz.) tomato sauce

1 cup water

2 Tbsp. brown sugar

1 tsp. salt

1 tsp. dry basil

1 tsp. dry oregano

½ tsp. dry marjoram

½ tsp. dry rosemary

1/8 tsp. garlic salt

1 cup (4 oz.) shredded part skim mozzarella cheese, divided

Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the ground beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. Drain spaghetti; stir into meat sauce. Add ½ cup of the cheese. Transfer to greased 9x13x2 inch baking dish. Bake at 350 for 30 minutes. Remove from oven. Sprinkle with remaining cheese. Bake 10 to 15 minutes more, or until cheese is melted.

Chicken Spaghetti

(This was in the Crockpot at the Taster’s Table)

1 can cream of Chicken soup

1 can Cream of Mushroom soup

1 can diced tomatoes

1 can green chilies

1 lb. favorite cheese

12 oz. cooked spaghetti

1 ½ lb cooked chicken

Add all ingredients except spaghetti to Crockpot and heat for 2 hours. Then add spaghetti.

Suped-up Mac n' Cheese

(This is one of the recipes from the February cooking class, which we sampled at the Taster’s Table.)

1 lb elbow macaroni noodles
1 onion
1 box frozen spinach, thawed and drained well
1 quart milk
1/2 cup (1 stick) butter
1/2 cup flour
1 lb shredded colby-jack (or cheddar) cheese
8 oz (1 box) cream cheese
1 tbsp Worcestershire sauce
1/2 cup diced deli ham
1 tsp crushed garlic (1 or 2 cloves)
1 tsp nutmeg
1 tsp black pepper
1 tsp smoked paprika (regular paprika works too)
1/2 tsp dried dill
1/2 tsp dried oregano
1 cup dried breadcrumbs or cracker crumbs

Instructions:
1) Boil a large pot of water. When it gets boiling, add about 1 tbsp salt and pour in the pasta. Cook for about 8 minutes, or until al dente. Different pastas will vary in cooking time, so be sure to check. Meanwhile:
2) Heat the milk for 4 minutes in the microwave.
3) Chop the onion. In a 2 quart skillet or saucepan, heat 1 tbsp olive oil over medium-high heat and add the onion. Sautee until the onion gets soft, about 3 minutes. Pour the cooked onion into a really big bowl (this bowl will eventually hold the entire dish, so make sure it is big enough).
4) Put the same saucepan back on the stove and lower the heat to medium-low. Add the butter, let it melt. Then sprinkle in the flour and whisk to combine. Keep whisking for about 1 minute. This is called a roux, and will thicken the sauce.
5) Add the hot milk to the roux and whisk constantly until the milk gets nice and thick. A few bubbles might show up. Now this is called a white sauce, or bechamel. (by the way, have you checked on your noodles?) Add the cream cheese and the grated cheese, stir it really well, until things melt. Turn off the heat.
6) In that big bowl, put in the drained spinach, the completed cheese sauce, and all the ingredients EXCEPT the breadcrumbs . Stir everything together. Drain the noodles (if you haven't already,) and add those. Fold the entire mixture gently, but thoroughly, until everything is mixed and looking yummy. Pour into a big casserole dish, about 15x11". This makes a lot.
7) Sprinkle the top of the casserole with breadcrumbs. Bake at 375 for about 30 minutes, or until heated through, bubbly, and golden on top.

Sweet & Sour Noodles

(This is the other recipe from the February cooking class, which we sampled at the Taster’s Table.)

12 oz Spaghetti Noodles

1 onion

1 red bell pepper (or green)

1 (Small) head broccoli

3 carrots

1 can pineapple chunks

2 cups frozen shelled Edamame

1 can sliced water chestnuts

3 tbsp olive oil

Sauce:

½ cup soy sauce

¼ cup pineapple juice

1 tsp garlic

¼ cup honey

1 tsp ginger

1 tsp pepper

½ cup ketchup

3 tbsp cornstarch

1) Bring a large pot of water to a boil. Add 1 tbsp salt and the spaghetti noodles. Return to a gentle boil and cook for 8-10 minutes or until spaghetti is al dente. Drain.

2) Meanwhile, wash vegetables and chop into bite-size pieces. Drain Pineapple, reserving juice for the sauce. Drain water chestnuts.

3) In a large wok or frying pan, heat 3 tbsp olive oil until it begins to smoke. Add the onion, pepper, broccoli, and carrots. Stir-fry over high heat for 3-5 minutes, until the vegetables just begin to soften.

4) Mix together all sauce ingredients in a bowl or measuring cup.

5) When the spaghetti is done cooking, add the drained, cooked noodles to the stir-fry vegetables. Also add the pineapple, water chestnuts, edamame, and sauce.

6) Cook for about 5 more minutes until everything is hot through and edamame are bright green.

7) Serve immediately. Makes 6-8 adult servings.

Rice Recipes

Basic Cooked Rice
2 cups water
1 cup rice

Rice cooker Method:
Place ingredients above in rice cooker. Add 1/2 tsp salt if desired. Put on lid and turn on cooker. Fluff and serve when it turns off.


Stove Top Method:
Put rice, water, and salt if desired, in a pan with a lid and at least 1 inch room on the top. Put on lid and bring to boil. Watch carefully, because it can boil over. Once at a boil, leave the lid ON and turn OFF the heat. Don't touch the pan, or the lid (really! Don't take the lid off!) for 30 minutes. It does NOT need to be stirred. After 30 minutes, fluff and serve.


Brown Rice:
Do the same as the stove top directions, but after boiling, turn the heat to lowest of low and simmer for 10 minutes. Check the water level--if it is looking dry, add 1/2 cup of boiling water. Then turn off the heat and let sit for 40 minutes to 1 hour. Again, do not lift the lid. (Brown rice has a shorter shelf life and is not recommended for food storage.)


Alternative Stove Top Method for White Rice:
1 C rice with 2 C water and 1 tsp salt. Bring to a boil in a covered pan. Lower the heat to simmer and cook about 20 minutes. OR
[Put the amount of rice you want in a pan. cover with cold water until when you put your finger in it and you touch the rice, the water should reach your first knuckle. Bring to a boil and turn to low for 20 minutes. {Never take the lid off or stir} Take the pan off the heat and let sit for 5-10 minutes. Stir to fluff rice and serve.]



Rice-a-Roni (but better)
1 cup rice
1 onion, chopped
1 cup spaghetti noodles, broken into 1” long pieces
4 cups chicken stock or broth
1 cup frozen peas
2 tbsp butter
2 cups cooked chicken
2 tbsp olive oil
Salt and Pepper to taste

1. In a large skillet, add the oil and butter. Place over medium-high heat and let the butter melt. Add the chopped onion, rice, and spaghetti noodles (dry). Cook for about 5-8 minutes, or until the noodles are beginning to toast and the onion is soft.

2. Add the chicken stock and stand back—there might be some steam and hissing. Bring to a boil. Cover immediately, reduce heat to medium-low, and let simmer for 15-20 minutes. Check half way to make sure there is still enough liquid in the pan. If it is looking very dry, add 1 cup of water and reduce heat even lower.

3. When the rice and noodles are no longer crunchy, remove the cover and add the peas and chicken. Taste for seasoning and add salt and pepper accordingly.

4. Serve immediately. Makes 4-6 large servings, and this is a complete meal by itself.

For flavor variations try adding: A) 1 bell pepper, color of your choice, chopped and cooked along with the onion. B) beef stock instead of chicken, C) any of your favorite frozen vegetables at the end instead of the peas.


Crock Pot Rice Pudding (made from cooked rice)
4 cups cooked rice
1 cup raisins
1 12oz can evaporated milk
3 Tbsp butter or margarine,(softened)
1 cup milk
1/3 cup sugar
1 Tbsp vanilla
1/4 cup water
1 tsp cinnamon
Spray crock pot with non-stick cooking spray. In large bowl, mix rice, both milks, sugar and water, combining well. Then add remaining ingredients, stirring until well combined. Pour mixture into slow cooker and cover. Cook on low for 2-3 hours, until done. Check often near the end so it is not overcooked. Remove from crock pot, stir well, then serve. (A good way to use leftover rice.)


Crock Pot Rice Pudding (made from uncooked rice)
¾ cup sugar
6 cups milk
2 cinnamon sticks
1 cup rice (not minute rice)
1 tsp. vanilla
Place sugar and milk in crock pot and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for 2 to 3 hours, until the rice is tender. After it starts to simmer, stir it once or twice to make sure rice isn't clumping. The longer it cooks, the thicker it will become. Do Not overcook or it will be “rice mush” rather than rice pudding.
When done, pour into a serving dish, sprinkle with nutmeg and allow to cool.


Juk Juk (Rice Balls)
1 cup uncooked rice (not minute rice)
2 cups Water
3/4 cup granulated Sugar
Coconut
Cook rice as you normally would, but stir in sugar when you add the rice to the water. When the rice is cooked immediately squish and roll into balls (be careful it will be hot and very sticky). Roll in coconut. Store in an air tight container in the fridge.


“Porcupine” Meatballs
1 lb ground beef
½ cup uncooked rice
½ cup water
1/3 cup chopped onion
1 tsp. salt
¼ tsp. garlic salt
½ tsp. pepper
1 can (15 oz) tomato sauce
1 cup water
2 tsp. Worcestershire sauce
Mix meat, rice, ½ cup water, onion, salts, and pepper. Shape into balls. Place in 8X8 pan. Mix tomato sauce, 1 cup water, Worcestershire sauce. Pour over meatballs. Cover with foil. Bake at 350 for 45 minutes, uncover and bake 15 minutes more, or until done.


Fried Rice
1 Cup Chopped meat (ham or bacon)
6 green onions, sliced
3 Tbsp Oil
2 eggs, beaten
6 Cups Cold Cooked Rice
1 Tbsp Soy Sauce
1 tsp Sugar
Sautee meat and onions in oil. Add eggs and cook like scrambled eggs then add remaining ingredients and heat.



Pork Chops and Rice
4-6 Pork Chops
2 Cups Rice
1 pkg Dry Onion Soup Mix
1 Can Cream of Mushroom Soup
1 Cup Milk
Brown pork chops. Add rice, 3 cups water and dry soup mix. Steam until rice is done. Mix mushroom soup and milk then pour over rice and chops and simmer 10 minutes.


Broccoli-Cheese-Rice Casserole
Cook 2 Cups rice and line casserole dish
Cover with cooked broccoli and cooked chicken pieces
Cover with sauce:
2 C. Mayonnaise
2 tsp Lemon Juice
½ tsp Curry
2 Cans Cream Soup
Grate sharp cheese over top and cover then bake at 350 for 35 minutes.


Oh Boy Supper
1 lb Ground Beef
1 Chopped Onion
½ Cup uncooked Rice
1 Cup diced celery
1 ½ C Warm Water
¼ C. Soy Sauce
1 Can each Cream chicken and mushroom soup
Chinese noodles
Fry hamburger and onion. Mix together and bake @ 350 for 30 minutes with cover on then 30 minutes with cover off. Cover with Chinese noodles and bake 10 minutes more.


Hawaiian Haystacks
Cook 2 cups rice and top with chicken gravy. Add any of the following: grated cheese, chopped celery or onion, crushed pineapple, coconut, Chinese noodles, frozen peas, diced tomatoes, or slivered almonds.

Holiday Dinner Recipes

Chicken Bacon Dinner Salad

1 head red lettuce
1 head green lettuce
1 head iceberg lettuce
8 oz. mozzarella cheese, grated
1 cup dried cranberries
1 pound cooked, crumbled bacon
6 chicken breasts, cooked and cubed
1/2 cup sliced almonds

Toss salad greens, cheese, cranberries, almonds, bacon, and chicken. When ready to serve, drizzle with dressing, toss again, and serve immediately.

Dressing
1 cup sugar
1 to 1 1/2 teaspoons chopped red onion (blend thoroughly)
1 cup sugar
2 tsp. dry mustard
1/2 cup red wine vinegar
1 cup canola oil

Blend first four ingredients together in blender and slowly pour in oil while blending.


Crock Pot Glazed carrots

5 pounds carrots
1 cup brown sugar
1/3 cup water
1/2 tsp salt

Peel carrots and cut into 1 to 1 1/2 inch chunks. Place carrots in crock pot and add remaining ingredients. Cook on high for 1 hour, stirring occasionally. Turn crock pot to low and cook for 4 to 5 more hours, stirring once every hour. Turn to warm setting until ready to serve.


Pumpkin Pie Cake

1 box yellow cake mix
1/2 cup butter or margarine, melted
3 eggs
2/3 cup evaporated milk
1 large can pumpkin
1 tsp cinnamon
1 1/2 tbsp. butter or margarine, melted

Crust: Combine yellow cake mix (reserve 1 cup for topping), 1/2 cup melted butter (or margarine), and 1 egg. Press into 9 X 13 inch greased pan.

Pumpkin Layer: Mix together 2 eggs, milk, and pumpkin. Pour over unbaked crust.

Topping: Combine the reserved 1 cup yellow cake mix that was set aside, with the cinnamon and the 1 1/2 tablespoons butter (or margarine). Sprinkle over the pumpkin mixture.

Bake at 350 for 45 to 50 minutes. Test for doneness same as you would as pumpkin pie. Cool. Serve topped with Cool Whip.

Wonderful Wednesday Pie Crust Demonstration Recipe

October Cooking Class Recipes

Here are the recipes that were demonstrated in the October Cooking Class:


Stuffed Acorn Squash with Apple and Sausage

1 large (or two small) acorn squash
1 lb bulk sausage
1 onion
2 apples
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper

Brown sausage in a large skillet. Peel and chop onions and apples. Add to sausage, cook for 2 to 3 minute, until soft. Add seasonings. Half the squash and clean out seeds. Fill with stuffing, cover with foil. Bake at 350 for 1 to 1 1/2 hours, until soft.



Roasted Broccoli, Cauliflower, and Carrots

1 head of broccoli
1 head of cauliflower
3 carrots
3 or 4 tsp vegetable oil or olive oil
2 cloves (1 tsp.) garlic
salt and pepper

Cut the broccoli and cauliflower into florets. Peel and slice the carrots. Toss with oil, garlic, and salt and pepper to taste. Spread on a large baking pan. Bake at 400 for 15 to 20 minutes, or until tender. (Optional: Top with cheese in the last 5 minutes. Also try lemon/lime zest or a drizzle of honey.)



Cucumber-Peach Smoothie

1/2 cucumber, peeled and seeded
1 can (2 cups) peaches (frozen)
1 lemon, zest and juice
1 cup vanilla yogurt
1 -2 cups skim milk
2 tbsp. sugar, if desired

Blend until smooth. Enjoy!

Paper Bag Mixes

Rather than using jars or mugs, place your mix in a zipper bag, and then put in paper bag. Fold down top, punch two holes and tie with a piece of raffia. Glue label to outside of bag.

We displayed a hot spiced cider mix, a biscuit mix, a muffin mix, and a hot chocolate mix, all of which were in paper bags.