Super Noob [Search results for Featured Guest] 

This week I am having my first guest featured recipe. Quirky Momma brings us a great Mix and Match Casserole. I don't know about you, but I am always up for a recipe that leads me no further than my pantry for the ingredients. If you have not had the pleasure of meeting Quirky Momma...where have you been? Truly, for a mom with very young children, she is a godsend. She gives tips ranging from learning activities to housekeeping. Without further ado, I introduce you to Quirky Momma.

As momma to three preschoolers, I rarely have the time to shower, let alone think of what we are going to eat for dinner. I love this casserole - it is my good old standby recipe, great for stretching out trips to the grocery store! Basically, I look in the pantry and mix and match. Hope this is a help to you and a blessing to your family!

Ingredients:
8 ounces sour cream (or plain yogurt or a cup or two of white gravy)
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon pepper

Choose one of the following for your Sauce:
10 3/4 ounces cream of mushroom soup, condensed -- undiluted
10 3/4 ounces cream of celery soup, condensed -- undiluted
10 3/4 ounces cream of chicken soup, condensed -- undiluted
10 3/4 ounces cheddar cheese soup -- undiluted
29 ounces diced tomatoes with basil, garlic and oregano -- undrained

Choose one vegetable:
14 1/2 ounces cut green Italian beans -- drained
15 1/4 ounces sweet peas -- drained
10 1/2 ounces asparagus cuts and tips -- drained
15 1/4 ounces whole kernel corn -- drained
13 1/2 ounces chopped spinach

Choose one starch:
2 cups uncooked elbow macaroni
1 cup uncooked regular rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells
(Or... cover with mashed potatoes, hasbrowns, biscuits or a pie crust for a meat pie variation).

Add one meat or protein source:
12 ounces solid white tuna in spring water -- drained and flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef -- browned and drained

Extras- choose one or two (optional):
3 ounces canned mushroom slices -- drained
1/4 cup sliced black olives
1/4 cup chopped red bell pepper -- or green
1/4 cup chopped onion or scallions
1/4 cup chopped celery
2 cloves garlic -- minced
4 1/2 ounces chopped green chiles
1 1/4 ounce taco seasoning mix

Top it off with one or two of these:
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers -- crushed
1 cup herb-seasoned stuffing mix
Directions:
Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish.
Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
Invent your own one-dish combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.

I hope you all try out her recipe and go visit her to let her know you did! Even if you don't try the recipe...be sure to visit her anyway for some great ideas.

The original recipe can be found in CD Kitchen

I had asked whether someone would step up and give some tutorials on Photoshop Elements. Kelly from Letters from the Loony Bin agreed. I am ever thankful for the expertise she has offered, and this post is entirely her work. If she helps you out even a tiny bit...please go give her a big kiss. Or you could simply say "thank you."

Photoshop 411

Layers and Other Basic Operations

Mamma recently asked in her BlogFrog Community whether someone would be willing to put together a Photoshop tutorial, and I was happy and excited to oblige. This tutorial should be helpful across the board; no matter if you are using Photoshop Elements, Photoshop CS3 or CS4. Just for the record I am using Photoshop CS3.

Layers are without a doubt the single most important feature of Photoshop, so important that they have their own layers palette in the lower right hand corner of the screen. Layers also have their own menu at the top of the screen. You can add layers, delete layers, duplicate layers, add effects to layers, and other infinite possibilities that I can’t even wrap my mind around. To put it simply, layers are objects (photos, shapes, text, brushstrokes) stacked one on top of another.
Let’s get started by opening a new document. Under the file menu select New .

OK , your screen should look like this.

A box will pop up for you to choose the dimensions of your document. For our purposes here today I have chosen a standard 8.5x11 size. Note: My resolution is set to a very high 600. It is not necessary to create all documents with this high of a resolution, 200 to 300 in adequate in most situations, but that is just how I roll!

After choosing your document size and clicking

To the right is layers palette, which you will begin to see is indispensable. At the top is the layers menu. I will admit that I don’t use the layers menu too often. I am more likely to use keyboard shortcuts and the commands on the layers palette to accomplish the same tasks that are available under the layers menu. The background layer is automatically added upon creation of your document.

Now let’s add a photo to the document. Under the file menu select Place and select the photo you wish to use in the document.

As you can see in the layers palette a new layer, your photo, has been added and is highlighted because it is the active layer. Use the handlebars to resize you photo as desired.

How about some text? Why not?! Click on the T button on the left hand tool bar to create a text box. Drag box to desired size and type in text. Again a layer has been added to the layer palette. f x button on the bottom of the layers palette, choose drop shadow and click OK.

The document now has a background layer and two other layers. I am a slave to layer effects, so let’s add a drop shadow to our text layer. Make sure your text layer is highlighted and click on the

The order that your layers are listed on your layers palette is important. Whatever layer listed first, is the top layer and so on. Look what happens when I switch around my text layer and photo layer. A layer also is not active if it is not highlighted, meaning it can’t be moved or modified. To activate a layer simply click on it in the layers palette.

Which I’ll now switch back because it wouldn’t make any sense to keep it that way!

There you have it, the 411 on Photoshop layers. I am from the school that believes every element in your design should have it’s own layer. It makes for much easier modification down the road. Too many layers? Never! Once you learn to use them, you’ll see that layers are your friends!

Thank you Kelly for such an informative post! I can't wait to give it a try. Kelly has mentioned that she will be doing some more tutorials in the future, so be sure to head her way and check out her blog.

This week brings with it a new guest featured recipe. Jamie from Mommy's Camera is sharing what looks to be a fabulously rich chocolate dessert. Jamie is a mommy with a point and shoot camera, she is learning to become a better photographer with the point and shoot and free editing software...and giving tips along the way. Please go say hello, and tell her I sent you!

Molten Chocolate Cakes

Ingredients:
4 squares Baker's semi-sweet baking chocolates
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
1/2 cup Cool Whip (thawed)

Instructions:

Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in large microwavable bowl on high for 1 minute or until butter is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tablespoon of whipped topping and serve immediately.

Looks delicious if you ask me! I will be trying this one for sure.

My giveaway for a great nursing cover up ends soon. Please enter if you haven't!

I'm happy to be having another guest this week for a featured recipe. Today Heather from Marine Corps Nomads is sharing a fantastic gluten free recipe. I for one can not wait to try it!

Gluten Free 5 Cheese Quesadillasby Heather at Marine Corps NomadsIngredients:

• 1/4 C Shredded Cheddar
• 1/4 C Shredded Monetary Jack
• 1/4 C Shredded Pepper Jack
• 1/4 C Shredded Parmesan Cheese
• 1/4 C Shredded Colby Cheese
• Wraps (I use Sandwich Petals or gf corn tortillas)
• Olive Oil
• Garlic Powder
• Sides: sour cream, salsa, tomatoes, olives, onions, peppers...

1. Combine cheeses to create a cheese blend
2. Spray or brush olive oil on bottom of wrap & sprinkle with garlic powder.
3. Place wrap, oil side down, in pan and sprinkle with shredded cheese mix.
4. Cover with another wrap. Spray or brush top wrap with olive oil and sprinkled with garlic powder.
5. Heat on medium heat for 2-3 minutes on each side.
6. Serve with sour cream, salsa, tomatoes, olives, onions, peppers...

For more gluten free recipes, stop by Marine Corps Nomads.

Thank you, Heather for putting this together for us. Can't wait to try it out. Now, will you all do me a favor and go say hello to Heather... check out some of her other recipes while you're there. Oh, and don't forget to leave her a comment here!!

I have seen this several times on other's blogs, and decided today was the day to try it out. It's Supah Mommy's Post it Note Tuesday. But please don't forget to read my guest featured recipe from today. Quirky Momma gave us a good one!

** My giveaway for a great nursing cover up ends soon. Please enter if you haven't! **

I'm happy to be having another guest this week for a featured recipe. Today Heather from Marine Corps Nomads is sharing a fantastic gluten free recipe. I for one can not wait to try it!

Gluten Free 5 Cheese Quesadillasby Heather at Marine Corps NomadsIngredients:

• 1/4 C Shredded Cheddar
• 1/4 C Shredded Monetary Jack
• 1/4 C Shredded Pepper Jack
• 1/4 C Shredded Parmesan Cheese
• 1/4 C Shredded Colby Cheese
• Wraps (I use Sandwich Petals or gf corn tortillas)
• Olive Oil
• Garlic Powder
• Sides: sour cream, salsa, tomatoes, olives, onions, peppers...

1. Combine cheeses to create a cheese blend
2. Spray or brush olive oil on bottom of wrap & sprinkle with garlic powder.
3. Place wrap, oil side down, in pan and sprinkle with shredded cheese mix.
4. Cover with another wrap. Spray or brush top wrap with olive oil and sprinkled with garlic powder.
5. Heat on medium heat for 2-3 minutes on each side.
6. Serve with sour cream, salsa, tomatoes, olives, onions, peppers...

For more gluten free recipes, stop by Marine Corps Nomads.

Thank you, Heather for putting this together for us. Can't wait to try it out. Now, will you all do me a favor and go say hello to Heather... check out some of her other recipes while you're there. Oh, and don't forget to leave her a comment here!!