AwwIf It Fits, I Sits: 10 Adorable Photos of Cats in Flower Pots

Catster

People Receipes

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Mom says I am- her special- Girl!!

Purred: Sat Nov 6, '10 5:23pm PST


	Parmesan Crusted Pork 1 C grated Parmesan Cheese 4 boneless Pork Chops ½ c bread crumbs ¼ t salt 1/3 c flour ¼ t black pepper 2 eggs, beaten 6 T virgin olive oil Mix thoroughly he bread crumbs and parmesan. Season the pork with salt and pepper. Coat the pork with flour, then egg and then the bread/cheese mix. Cook for 3 to 4 minutes per side in 3 T of the olive oil until golden brown. Serve topped with the Lemon Garlic Sauce. Lemon Garlic Sauce 3 T Olive Oil 1 t minced garlic 3 T Butter 2 t chopped parsley 2 t lemon juice Salt and pepper to taste In a saucepan combine olive oil and butter, heating until the butter melts. Add the remaining ingredients. Mix well and heat. Serve over pork – or chicken also.

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Mr. Sweetness

Purred: Sat Nov 13, '10 5:21pm PST


	Mom saw this reciepe and thought it sound yummy and fun as a treat for Thanksgiving ... Pilgrim Hat Cookies 1 C vanilla frosting 7 drops of Yellow Food Coloring 32 miniature peanut butter cups 1 package (11 – 12 ounces) fudge striped cookies 32 pieces of orange mini Chiclets gum In a small bowl combine frosting and food coloring. Remove the paper liners from the peanut butter cups. Holding the bottom of the peanut butter cup, dip the top of the cup into the yellow frosting and then center over the hole on the bottom of the fudge striped cookie forming the hatband and crown. Add a buckle of chiclets gum. Repeat with remaining cups and cookies. If you cannot find chiclets try mini orange M & M’s or orange frosting through a piping bag.

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Our Angel - Missed Dearly!

Purred: Sat Feb 19, '11 6:04pm PST


	Lemon Blush Napoleons 24 Wanton Wrappers ½ c lemon curd 2 T margarine 6 C Raspberries 2 T melted margarine Powdered Sugar for dusting 4 t coarse sugar 1 ¾ c nonfat Greek yogurt Preheat oven to 325 degrees. Grease 2 cookie sheets. Place 12 wonton wrappers in one layer on sheet of waxed paper. With a pastry brush lightly brush the wontons with and mixture of melted margarine and 1 teaspoon of sanding sugar. Turn the wontons over and brush again with margarine and sanding sugar. Place wontons on a cookie sheet. Repeat the process with the 12 remaining wonton wrappers. Bake wontons 12 to 14 minutes or until golden on both sides, rotating the cookie sheet halfway through baking. Transfer wontons to a wire rack to cool In a medium bowl mix yogurt and lemon curd until blended. To serve take 8 wontons and spread with 3 tablespoons of the yogurt mixture. Place 9 raspberries on top of the yogurt mixture. Repeat layering. Place the remaining 8 wontons on top. Dust with confectioners’ sugar to serve. These can be served on individual plates or also in a nice box as a gift

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Mom says I am- her special- Girl!!

Purred: Sun Mar 13, '11 5:29pm PST


	Raspberry Chocolate Coffee Cake 2 Cups flour ¾ c sugar 2 T baking powder 1 c milk ¼ c soft butter 1 egg 1 t vanilla 1 c lightly sweetened red raspberries 1 c semi sweet chocolate chips Streusel Topping 1/3 c flour 1/4 c sugar ¼ c butter 1/3 c sliced almonds Preheat oven to 350 degrees. Grease a 9x9x2 pan and set aside In a mixing bowl combine flour, sugar and baking powder. Add milk, butter, egg and vanilla. Beat thoroughly. Spread half of the mixture into the prepared 9x9x2 pan. Sprinkle with half of the raspberries, semi sweet chocolate and streusel topping. Repeat layering. Bake for 35 to 40 minutes or until golden. Serve warm or cool on a wire rack. Garnish with fresh raspberries and mint if desired.

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Mr. Sweetness

Purred: Sat Jul 16, '11 5:19pm PST


	STACKED PASTA SALAD It's a must-have for any vegetable lover! Serves: 8 Ingredients • 1 pound tri-colored pasta twists • 1 (16-ounce) container sour cream • 1 cup mayonnaise • 1/2 cup milk • 4 scallions (green onions), thinly sliced • 1 tablespoon dried tarragon • 2 teaspoons salt • 1 1/2 teaspoons black pepper • 1 bunch (2 to 3 stalks) broccoli, cut into small florets and blanched (see Note) • 1 large head cauliflower, cut into small florets and blanched (see Note) • 1 large red bell pepper, diced Instructions 1. Cook pasta according to package directions; drain, rinse, and drain again. Let cool. 2. In a large bowl, combine sour cream, mayonnaise, milk, scallions, tarragon, salt, and black pepper; mix well. Reserve 1 cup sour cream mixture and add pasta to remaining sour cream mixture; toss until well coated. 3. In a trifle dish or large glass serving bowl, layer half the pasta mixture, half the broccoli, half the cauliflower, and half the bell pepper. Repeat layers once more and drizzle with reserved sour cream mixture. Cover and chill for at least 2 hours before serving. Toss just before serving.

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Our Angel - Missed Dearly!

Purred: Sun Aug 28, '11 10:52am PST


	Slow Cooker Pork What makes this delicious slow cooker recipe so good is that it tastes like a million bucks but is really economical! We take boneless pork butt and cook it in a flavorful creamy Dijon mushroom sauce. What a low-labor easy weeknight meal. Serves: 6 Cooking Time: 6 hr Ingredients • 3 to 4 pounds boneless pork butt • 1/4 teaspoon salt • 1/4 teaspoon black pepper • 1/2 teaspoon garlic powder • 1 tablespoon vegetable oil • 1/4 cup white wine • 1 (8-ounce) package sliced fresh mushrooms • 1 medium-sized onion, chopped • 1 (10.75-ounce) can condensed cream of mushroom soup • 1/4 cup sour cream • 2 tablespoons Dijon mustard Instructions 1. Season pork with salt, pepper, and garlic powder. In a large skillet, heat oil over medium-high heat; brown pork on all sides, about 5 to 6 minutes. 2. In a 5-quart slow cooker, combine wine, mushrooms, and onions; mix well. Place browned pork over vegetables. 3. In a medium bowl, combine soup, sour cream, and mustard; mix well. Pour mixture over pork, cover, and cook on low setting 6 to 8 hours, or until pork is tender. 4. Cut pork into large chunks. Serve with sauce from slow cooker.

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Mr. Sweetness

Purred: Sat Oct 15, '11 2:32pm PST


	Mom says these are pretty tasty... I hope everyone will enjoy them Mexican Beef and Noodles Serves: 4 Cooking Time: 25 min Ingredients 1 pound medium egg noodles 1 1/2 pounds ground beef 1 (12-ounce) jar salsa 1 (26-ounce) jar spaghetti sauce with mushrooms 1 (3.8-ounce) can sliced black olives, drained 1 cup (4 ounces) shredded Cheddar cheese Instructions In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again and set aside in colander. In the same pot, brown the beef over high heat for 5 to 7 minutes, or until no pink remains. Add salsa, spaghetti sauce, and olives, then return noodles to pot. Reduce heat to medium and cook 3 to 5 minutes, or until thoroughly combined and heated through. Top with cheese, and serve. Pasta and Ground Beef Casserole Serves: 4 Cooking Time: 1 hr 15 min Ingredients 1/2 pound elbows or shells 1 tablespoon vegetable oil 1 pound ground beef 2 cups (8 ounces) shredded Cheddar cheese 4 tablespoons chopped green olives 2 cups spaghetti sauce Instructions Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook pasta to desired doneness; drain and set aside. In a large skillet, heat oil over medium-high heat; brown ground beef then drain off excess liquid. In a 2-quart casserole, layer half the pasta, half the beef, half the Cheddar cheese, half the olives, and half the spaghetti sauce. Repeat layers. Cover and bake about 1 hour, or until heated through.

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Mom says I am- her special- Girl!!

Purred: Thu Feb 2, '12 4:27pm PST


	Broccoli and Cheese Manicotti Serves: 4 Preparation Time: 10 min Cooking Time: 45 min Ingredients • 8 ounces manicotti shells • 1 (32-ounce) container ricotta cheese • 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided • 1/4 cup grated Parmesan cheese • 1 egg • 1/4 teaspoon salt • 1/4 teaspoon black pepper • 1 (10-ounce) package frozen chopped broccoli, thawed and well drained • 2 cups spaghetti sauce Instructions 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Cook manicotti shells according to package directions; drain, rinse, and drain again. 3. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well. 4. Fill each manicotti shell with about 1/3 cup cheese mixture and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese. 5. Bake 35 to 40 minutes, or until hot and bubbly.

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Mom says I am- her special- Girl!!

Purred: Sun Feb 12, '12 2:37pm PST


	Chicken Brest Bundles A triple burst of tangy citrus is in every bite of our Orange-Glazed Chicken Bundles. This restaurant-worthy main dish looks and tastes like a million bucks, but only you’ll know how simple it was to pull off. Serves: 6 Preparation Time: 5 min Cooking Time: 45 min Ingredients 1 (6.2-ounce) box wild rice 1 (11-ounce) can mandarin oranges, drained 6 boneless, skinless chicken breasts (1-1/2 to 2-pounds total), pounded to 1/4-inch thickness 1/2 tablespoon salt 1/2 teaspoon black pepper 1 cup orange marmalade 2 tablespoons orange juice 2 tablespoons sliced almonds Instructions Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook rice according to package directions; let cool 10 minutes. Stir oranges into rice and set aside. Sprinkle chicken breasts evenly with salt and pepper. Top each breast with a heaping tablespoon of rice. Roll up and place seam side down in prepared baking dish. In a small saucepan, combine marmalade and orange juice (do not heat it) and lightly brush mixture onto chicken rollups. Reserve remaining mixture for later use. Bake chicken 25 to 30 minutes, or until chicken is no longer pink in center. Heat remaining sauce in saucepan on low 5 to 7 minutes, or until hot; drizzle over chicken rollups. Evenly sprinkle almonds on top; serve immediately. Notes Instead of orange juice, feel free to substitute an orange liqueur for a more sophisticated flavor.

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Mom says I am- her special- Girl!!

Purred: Wed May 23, '12 4:25pm PST


	Apple Dumplings Our recipe for easy homemade apple dumplings is inspired by the traditional apple dumplings that are still so popular in the Amish areas of Pennsylvania. Ingredients: 1/2 cup water 1/4 cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons butter, softened, divided 1/8 teaspoon ground nutmeg 1/4 cup light brown sugar 1/4 teaspoon ground cinnamon 1 rolled refrigerated pie crust (from a 15-ounce package) 4 small or 2 medium Granny Smith apples, peeled and cored (see Note) Directions: 1. Preheat oven to 375 degrees F. 2. In a small saucepan, combine the water, white sugar, vanilla, 1 tablespoon butter, and the nutmeg over high heat. Bring to a boil for 1 minute; set aside. 3. In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon butter; mix well. 4. Unroll pastry and cut into quarters. Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter. Fold pastry up around apples and pinch ends together to completely enclose apples. Place dumplings seam-side down in an 8-inch square baking dish and pour sugar sauce over the top. 5. Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar glaze from bottom of baking dish

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