English Emma Blooms

http://www.hometalk.com/13382779/diy-fabric-covered-storage-boxes?se=fol_new-20160130-1&utm_medium=email&utm_source=fol_new&date=20160130&slg=28e522b4ef8c538f653d931a5172ea18-3586999

http://www.hometalk.com/13406168/diy-inexpensive-botanical-gallery-wall?se=fol_new-20160129-1&utm_medium=email&utm_source=fol_new&date=20160129&slg=7386531988975d445cdf2d91f4b2b07e-3586999

http://www.hometalk.com/13337401/easy-paper-flower-heart-craft?se=fol_new-20160127-1&utm_medium=email&utm_source=fol_new&date=20160127&slg=1d4383cbaae947ad872f6eca66cee08f-3586999

I want to do this! http://www.hometalk.com/13272107/updating-the-powder-room-with-painted-tile?se=fol_new-20160126-1&utm_medium=email&utm_source=fol_new&date=20160126&slg=8413a47293ef7f05526c273ba559c66f-3586999

Ingredients 1 medium head of cauliflower, chopped Kosher salt 1/4 cup chicken stock 2 tablespoons grated Italian cheese, such as Parmesan 1 tablespoon extra-virgin olive oil 1 tablespoon nonfat Greek yogurt 1 clove garlic, smashed and chopped Freshly ground black pepper Fresh rosemary, chopped, for garnish Directions Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

Ingredients • 13 TB butter, softened • 1/2 cups sugar • 1/2 cups packed brown sugar • 1egg • 2 teaspoons vanilla extract • 2 cups all-purpose flour • 3TB poppy seeds • 1 teaspoons ground cinnamon • 1 teaspoons ground ginger Directions In a large bowl, cream the butter and sugars. Add eggs and vanilla.  Combine the remaining ingredients; add to creamed mixture.   Bake at 375° for 8-9 minutes or until edges are golden brown. Remove to wire racks to cool.     

http://www.keepnuinstitchesquilting.com/weve-got-a-weave-for-you-to-try/2/

Ingredients 400g beef shin 2 medium potatoes 2 medium carrots 1/2 an onion 250ml beef stock 1 tbsp tomato puree 1 clove of garlic, crushed 1 tbsp gravy granules Method (If making mini pies, chop everything smaller) 1)  If the beef shin isn't chopped, cut it into big chunks. 2) Chop the carrots, potatoes and onion and put them into the slow cooker with the beef. 3) Add the stock and mix the tomato puree through with the garlic. 4) Cook on high for 4 hours or medium for 6. The beef should be very soft. Stir in the gravy granules to thicken the sauce at the end. 5) Roll the pastry out until it's 1cm thick. Line your pie tin with pastry and cut the edges off. 6) Put the filling in until it's just below the line of the tin. 7 Lay pastry over the top and trim. I am generally too lazy to make it look pretty, but you can edge it with a fork. 8) Slash it with a sharp knife in the middle to let steam out when it's cooking. 9) Co

topping: cheese and bacon

Connecticut Supper (we usually called it hamburger casserole) 2 pounds ground beef 2 large onions, chopped 4 large potatoes, sliced 2 tsp butter 1 can cream of mushroom soup 1 cup sour cream 1 1/4 cup milk salt and pepper 8 oz. cheddar cheese Brown hamburger along with onions, drain. Place in large baking dish with melted butter. Place potatoes over the beef. In a separate dish, stir together soup, sour cream milk, salt and pepper. Pour this sauce over potatoes and meat. Sprinkle cheddar cheese on top. Bake at 350 F for 1 1/2 hours or until potatoes are done. I think I have made this by stirring all ingredients together rather than layered and it does fine. I also think I cover it for the first part of baking so it doesn't get too toasty or dry on top, but uncover it for the last 15 minutes or so. I also think it gets done in about an hour as long as the potatoes aren't sliced too thick.

Yields: 4 to 6 servings Prep time: 20 min Bake time: 40 min Ingredients: Potato Crust (see recipe below) 1 tablespoon butter onion 3 eggs, lightly beaten 1/2 cup milk 1/2 cup cream, half and half cream, or additional milk (your choice) 2 teaspoons prepared pesto 12 bacon slices, cooked crisp and crumbled Coarse salt and pepper to taste Preparation: Make Potato Crust and bake while you are preparing to the quiche mixture. In a small frying pan over medium heat, melt butter. Add onion and sauté until soft; remove from heat and set aside. In a bowl, whisk together the eggs, milk, and cream. Stir in the crumbled bacon, onion salt, and pepper; set aside. Pour the egg mixture over the crust. Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean Remove from oven and serve. Serve either hot or warm. Makes 1 (9-inch pie) - 4 to 6 servings. Potato Crust: 2 firmly-packed sliced raw potatoes 1/2 teasp

• Yield: Makes 6 to 8 servings Ingredients • 1 1/2 pounds lean ground beef • 1 (14 1/2-ounce) can diced tomatoes • 1 1/4 cups ketchup • 1/2 cup bottled barbecue sauce • 1 tablespoon Worcestershire sauce • 2 tablespoons chopped pickled jalapeños (optional) • 1 tablespoon liquid from pickled jalapeños (optional) • 8 hamburger buns, toasted Preparation Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain well. Return cooked beef to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeños and liquid. Reduce heat to low, and simmer 15 minutes or until thickened. Serve mixture on toasted buns.

from: http://www.sitstay.com/blogs/good-dog-blog/37662913-coconut-oil-for-dogs-the-ultimate-guide " How much coconut oil should you give your dog? When starting your dog on coconut oil, it is absolutely vital that you start slow. Begin slow, start with a tiny amount. Your dog needs to take time for their body to adjusts to the addition to their diet. If you start with larger amount of coconut oil, your dog could react poorly. Side effects can include diarrhea or greasy stools. START WITH SMALL AMOUNTS ¼ teaspoon per day for small dogs and puppies. 1 teaspoon for large dogs, or even just a dab if your dog's constitution is sensitive. AFTER YOU'VE LET THEIR BODY ADJUST, A GENERAL GUIDELINE FOR THE OPTIMAL DOSE OF COCONUT OIL FOR DOGS IS. About 1 teaspoon per 10 pounds of body weight daily Or about 1 tablespoon per 30 pounds COCONUT OIL ON DOG'S SKIN Again, DO NOT start with these amounts in the beginning! In addition to giving your dog orally, coc

INGREDIENTS 6 green bell peppers salt to taste 1 pound ground beef 1/3 cup chopped onion salt and pepper to taste 1 (14.5 ounce) can whole peeled tomatoes, chopped 1 teaspoon Worcestershire sauce 1/2 cup uncooked rice 1/2 cup water 1 cup shredded Cheddar cheese 2 (10.75 ounce) cans condensed tomato soup water as needed DIRECTIONS Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking d

Yield: Makes 6 servings Ingredients • 8 red potatoes, cut into 4 wedges each • 2 tablespoons olive oil • 1 1/2 teaspoons kosher salt, divided • 1 1/2 pounds ground sirloin • 1 large egg, lightly beaten • 1/2 teaspoon ground black pepper • 1 medium-size white onion, sliced • 2 (15-oz.) cans fire-roasted diced tomatoes • 1 chicken bouillon cube • 6 (1-oz.) Swiss cheese slices • Chopped fresh basil (optional) Preparation 1. Preheat oven to 425°. Toss together potatoes, oil, and 1/2 tsp. salt in a bowl. Spread potatoes in a single layer in a jelly-roll pan, and bake 35 to 40 minutes or until golden and tender. 2. Meanwhile, stir together sirloin, egg, pepper, and remaining 1 tsp. salt in a large bowl. Shape into 6 (3 1/2-inch) patties. 3. Cook patties in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned. Remove patties, reserving drippings. Sauté onion in hot drippings 2 minutes. Add tomatoes, bo

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• 4 eggs • 1/2 cup butter • 1 cup packed light brown sugar • 1 (20 ounce) can sliced pineapple • 1 cup sifted cake flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 cup white sugar • 1 tablespoon butter, melted Directions Ready In 1 h • Preheat oven to 325 degrees F (165 degrees C). • In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside. • Sift together flour, baking powder, and salt. • Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-unde