Have a Favorite Sports team you'd like to support? What about a particular cause? Or maybe something as simple as your family's birthstones? Custom orders are welcome, or if you see one you like let me know!

Any color combination possible, no order too small & large orders are also welcome (just have to allow me a bit of time - 1 day per 5 bracelets).

Simple, fun beaded flower bracelets, chokers, anklets, & earrings.

Bracelets - $5
Earrings - $2.50
Anklets - $7
Chokers - $10

Complete matching sets - $20
Matching Earrings with any single item - $0.50 off

Shipping: $1, up to 5 items. For every additional 5 items add $1.

PayPal payments are very welcome!

Email me at mikealsmother@yahoo.com for more info, put Beaded Jewelry in the Subject line so I know to not delete the message. :-)

Spinach Salmon Bake

Ingredients:

• 1 cup instant brown rice
• 2 cups water
• 1 - 14.75oz can Pink Alaskan Salmon, finely smashed
• 1 bag frozen spinach, thawed & torn to small pieces
  
• 1/4 block of Velveeta cheese, cut into 1/4in cubes
  
• 1 T chopped garlic (about 4 cloves)
• 1 tsp salt

In a 1.5 quart baking dish add all ingredients, mix thoroughly.

Bake for roughly 45minutes to 1 hr, until bubbly.

Serve while hot!


I just threw this all together the other night. It wasn't bad, but I'm sure it still has room for improvement, so if you have any suggestions, or any variations, please do leave me a comment with your ideas!

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Taffy Apples

Ingredients:

• 1 cup Sugar
• 1 cup Brown Sugar
• 1/2 cup water
• 1/2 cup vinegar
• Rosy Red apples, free from blemishes
• Thick Skewers

(not terribly sure how many apples this recipe will coat)

Stick each apple with a stick or skewer

Make the taffy syrup by boiling together the sugars, water, and vinegar.

Cook the mixture until a small amount, dropped in cold water, will crack when pushed together between your fingers.

Dip the apples in the syrup, making sure they are completely coated.

Lay them on wax paper to dry or prop them on their stick to dry.


((Taken from my great-grandmother's cook book from the 30s))

Texas Style Lasagna

Ingredients:

• 1 1/2 lbs lean ground beef
• 2 cups (16oz) small-curd cottage cheese
• 2 eggs
• 1 1-oz packet taco seasoning mix
• 1 14.5oz can diced tomatoes, undrained
• 1 15oz can tomato sauce
• 1 4oz can chopped green chilies
• 5 flour tortillas cut into 1 inch strips
• 4 cups (16oz) shredded Monterey Jack cheese

In a large skillet, brown the meat.

Combine the cottage cheese & eggs in a small bowl.

Drain the browned meat of excess fat & add taco seasoning, tomatoes, tomato sauce, and chilies; mix well. Simmer, uncovered, for 15 minutes.

In a 13x9x2-in baking dish treated with non-stick cooking spray, layer half of the meat sauce, half the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese, in that order.

Repeat the layers with remaining portions.

To Serve:
Bake uncovered, in preheated 350°F oven for 40 minutes, or until bubbly. Let stand for 10 minutes before serving.

To Freeze:
Cover with heavy duty aluminum foil, label, and freeze. I like to use my pans that have lids so that after putting the aluminum foil I just place the lid and then can stack other dishes on top of it, in the freezer.

Chicken & Dumplings

Ingredients:

• 1 roasted (rotisserie) chicken, deboned and shredded
• 1 T vegetable oil
• 1 T butter
• 1½ cups chopped carrots
• 1½ cups chopped celery
• 1 cup chopped onion
• 4 cups water
• 1 32-oz carton chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 12-oz jar turkey gravy
• ¼ cup frozen peas
• 1 12-oz tube refrigerated buttermilk biscuits

To Freeze:
Mix all the ingredients, except the biscuits, in a large bowl. Pour into a 1-gallon labeled freezer bag & freeze. Store biscuits in the fridge.

To Serve:
Place all of the ingredients, except the biscuits, into a large sauce or stew pan, with a lid.

Warm over medium heat until hot and bubbling.

While the chicken mixture is heating, unroll the biscuits and cut each biscuit into four pieces.

Push the biscuit pieces into the hot bubbling liquid with a wooden spoon, a few at a time, until they are all in.

Cover and simmer for 10 minutes.

Serves 6 - 10

Beef Pot Roast

Ingredients:

• 3lbs beef chuck roast
• Salt & Pepper to taste
• 1 ½ tsp chopped Garlic
• 3 T Balsamic Vinegar
• ¼ cup Soy Sauce
• 2 T Worcestershire sauce
• ¼ cup Dijon mustard

Poke holes in the roast and rub it with salt, pepper, and garlic.

In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard.

To freeze:
Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.

To Serve:
Thaw the roast, if frozen, or allow to marinate overnight if not frozen. Place the roast and marinade in a slow cooker. Cook on high 4-5 hours or on low for 8-10 hours.

Serves 6-8