Welcome to Snowmanlover's Paperie

For those of you new to my site, I am a Stampin' Up Independent Demonstrator
I have lots of fun things going on!

I also post my "Simply Sunday" posts where I share recipes and home decor'
This blog is soon to change to a Lo Carb recipe blog, along with some holiday decor!
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Saturday, April 12, 2014

testing to see if Pinterest button works- does it???





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Sunday, April 6, 2014

Simply Sunday~ Salads in Mason Jars


 I have been " Lo Carbing"  it for about 5 months now.  I typically bring salads to school, and they take me forever each night to prepare.  I found this idea on Pinterest long ago,  but never bothered to make them.  Then the other day I decided to give it a try. 
 Wow! This first one I made was incredible! 
I made it like an Italian Anti-Pasta Salad. I used a Pint Sized Mason Jar that I had around the house. 

Ingredients:
I layered them in this order:
Paul Newman's Own Oil and Vinegar Dressing- MUST go in first! 
Salami and Black Forest Ham
Cucumbers
Red Peppers
Black Olives
Pepperoncinis 
Grape Tomatoes
Pepper Jack Cheese
Romaine Hearts Lettuce- LAST




I brought it to school and all I did was shake the jar and pour it into a bowl. It was so good and so much! I read to use Quart Sized Mason Jars but I used a PINT Size and I could not finish it all! 

Today I went to Hobby Lobby and found the Wide Mouthed Pint Sized Mason Jars. I came home and put these salads together:



Breakfast in a Jar Salad:
Dressing*
Hard Boiled Egg
Bacon
Avocado
Grape Tomatoes
Romaine Hearts Lettuce
Unsalted Roasted Sunflower Seeds



And then the next one:
" Mixed Review"
Dressing*
Grilled Chicken
Grape Tomatoes
Black Olives
Pepperoncinis
Feta Cheese
Romaine Hearts Lettuce 

* The only "Processed" foods I eat are Salad Dressings. For this one I wanted to use my Marie's Peppercorn Asiago dressing but I noticed my jar said expires on 1-17-14 so  I threw it out. I then used some bottled Hidden Valley Ranch instead ( yuck) and "built" my salads.  After putting them together I noticed that bottle said expires 1-3-14. Bummer, if I am going to eat expired dressing, I would at least prefer the other one!  I REALLY need to make my own dressing!  I count my "carbs" as I layer my jar. 

I hope you enjoy. I do not know where the original idea came from or I would link it. Remember to put the salad dressing first and lettuce last and just shake before serving. Also, I did not use a Quart Jar as suggested in everything I read, but I used a Pint sized Jar.

This is one of my favorite "regular salads: 

My Favorite Salad: Romaine Hearts, Avocado, Bacon, Feta Cheese and Grape Tomatoes with Paul Newman's Own Oil and Vinegar- YUM!


Hope you enjoyed these. I can't wait to make my next batch up on Sunday for the week! My favorite salad I make is a Buffalo Chicken Salad with Bleu Cheese, Bleu Cheese dressing, Purple onion and lots of celery. I can't wait to try it in a jar! And here is a link to my Buffalo Chicken Salad: 


Close up of the Italian one and the Buffalo Chicken Salads



NOTE- the one with bacon and eggs did not turn out well. Off to make the Buffalo Salads and the Antipasta ones for this upcoming week. 


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Wednesday, April 2, 2014

Easter Decor'


Good evening, friends!
This post is from last year. Do you know why? Because I can NOT find my tub of Easter items! Boo Hoo 

Here are a few photos of my Springy/ Easter decor'. 

Come on in!




.






 P.S. I found the cute little sheep at Kroger Grocery Store!






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Simply Sunday~ Salads in Mason Jars

Hi my friends,
I know it is Wednesday but I was so excited about these, that I could not wait to post! 

 I have been " Lo Carbing"  it for about 5 months now.  I typically bring salads to school, and they take me forever each night to prepare.  I found this idea on Pinterest long ago,  but never bothered to make them.  Then the other day I decided to give it a try. 
 Wow! This first one I made was incredible! 
I made it like an Italian Anti-Pasta Salad. I used a Pint Sized Mason Jar that I had around the house. 

Ingredients:
I layered them in this order:
Paul Newman's Own Oil and Vinegar Dressing- MUST go in first! 
Salami and Black Forest Ham
Cucumbers
Red Peppers
Black Olives
Pepperoncinis 
Grape Tomatoes
Pepper Jack Cheese
Romaine Hearts Lettuce- LAST




I brought it to school and all I did was shake the jar and pour it into a bowl. It was so good and so much! I read to use Quart Sized Mason Jars but I used a PINT Size and I could not finish it all! 

Today I went to Hobby Lobby and found the Wide Mouthed Pint Sized Mason Jars. I came home and put these salads together:



Breakfast in a Jar Salad:
Dressing*
Hard Boiled Egg
Bacon
Avocado
Grape Tomatoes
Romaine Hearts Lettuce
Unsalted Roasted Sunflower Seeds



And then the next one:
" Mixed Review"
Dressing*
Grilled Chicken
Grape Tomatoes
Black Olives
Pepperoncinis
Feta Cheese
Romaine Hearts Lettuce 

* The only "Processed" foods I eat are Salad Dressings. For this one I wanted to use my Marie's Peppercorn Asiago dressing but I noticed my jar said expires on 1-17-14 so  I threw it out. I then used some bottled Hidden Valley Ranch instead ( yuck) and "built" my salads.  After putting them together I noticed that bottle said expires 1-3-14. Bummer, if I am going to eat expired dressing, I would at least prefer the other one!  I REALLY need to make my own dressing!  I count my "carbs" as I layer my jar. 

I hope you enjoy. I do not know where the original idea came from or I would link it. Remember to put the salad dressing first and lettuce last and just shake before serving. Also, I did not use a Quart Jar as suggested in everything I read, but I used a Pint sized Jar.

This is one of my favorite "regular salads: 

My Favorite Salad: Romaine Hearts, Avocado, Bacon, Feta Cheese and Grape Tomatoes with Paul Newman's Own Oil and Vinegar- YUM!


Hope you enjoyed these. I can't wait to make my next batch up on Sunday for the week! My favorite salad I make is a Buffalo Chicken Salad with Bleu Cheese, Bleu Cheese dressing, Purple onion and lots of celery. I can't wait to try it in a jar! And here is a link to my Buffalo Chicken Salad: 


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Sunday, February 23, 2014

Simply Sunday~ Pulled Pork Carnitas

Yum, Yum, Yum! It is about time for me to go to bed but I wanted to post what I made today. It is still in the crockpot so I guess this will be tomorrow's dinner.  
I was trying to find a lo carb version of pulled pork. I came across many recipes and then just winged it and did my own thing. I am posting this so I can remember what I did for next time! I guess this photo looks a bit weird, it was still cooking in the crockpot. Tomorrow, when I dish it up, I will take a new photo, but for now...


I got my original inspiration from here but totally changed the recipe because it was Not a Crockpot Recipe and I wanted to make this in the Crockpot. Ok, so this is what I did:

Ingredients
2 lbs Pork Shoulder
4 Poblano Peppers
1 Yellow Onion
4 Cloves of Garlic
2 T Tomato Paste
1 t Red Wine Vinegar
1 Can Fire Roasted Tomatoes
1 Cup Beef Broth
Season to taste: Salt, Pepper, Garlic Powder and Cumin

Directions:
First I saute'd the pork in a bit of olive oil. I honestly did not measure but threw on the spices. Put the meat in the crockpot. Add 1 onion chopped and 4 cloves of minced garlic and put on top of the meat. My husband roasted the peppers on the grill before beginning. Next add the beef broth to the pan to deglaze the crusty pieces of meat left in there. Add the Tomato Paste and the Red Wine Vinegar and mix well. Pour on top of meat in the crockpot. Now peel, deseed and slice the peppers and place on top. I cooked this for about 6 hours, 2 of which were on high.

It is just now finished and I need to hit the hay, so at least I have dinner for tomorrow ready! 
I plan on serving it with some homemade lo carb cole slaw but if you are not lo carbing it, it sure would be awesome on some flour tortillas with some Avocado! Enjoy!
This is a photo of it when it was all assembled in the Crock Pot 



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Thursday, January 23, 2014

Simply Sunday- on Thursday! Lo Carbing it with Chinese Food

HI friends! Long time no post! but today's post is about food! Yes, more food but this time, Lo Carb! 

I found these two recipes online but adapted them a bit and want to take note of what I did and pin them on Pinterest so I have a quick reference. I hope you try them!

Please note, the rice was for the kids. I do not eat any grains and I avoid sugar too. The Pork Dish is on the left and the Beef dish is on the right but you can switch out the meats.



I have two recipes that I revamped. The first recipe is actually called "Crack Slaw" because it is so addictive, however I do not like that name and to me, it tastes like the insides of an Eggroll, so I am going to call it " Inside Out Eggrolls"!

Ingredients:
Olive Oil
2 T Sesame Oil
3 T Soy Sauce
Cayenne Pepper- dash
Ginger Root- or Ginger- dash
1 lb Hamburger meat
Head of Cabbage
Yellow Onion, Green Onion
Water Chestnuts
Garlic- 2-3 Cloves
Sliced Mushrooms
Directions: 
Saute' the onions and garlic in olive oil. Add the sliced mushrooms. Add the hamburger meat and brown. Add black pepper and a dash of salt if you would like. Add the cabbage- we sliced it very thin, then the seasonings and sauces. 
The Sesame oil really gives it flavor! Now, add the water chestnuts and the sliced green onion for just a minute- then serve!



I made this on Tuesday night and loved it so much, that I made it again on Wednesday night! I decided to try a second recipe as well but using Ground Pork instead:



The Pork Dish is shown on the left- it has more color to it and a totally different flavor.
Here is my revised recipe:
Ingredients:
1 lb Ground Pork (not sausage)
1 pack of Cole Slaw Mix- 16 oz
Yellow Onion
3 T Soy- I might use 2 next time
2 T of Oyster Sauce- this really made it pop!
1 T Sesame Oil
Garlic- 2-3 cloves
Dash of Red Pepper Flakes
Sliced Water Chestnuts if you wish 
Directions:
Saute' the onion- sliced lengthwise and thin in strips, with the garlic. Add the Ground Pork along with a pinch of Red Pepper Flakes to your liking. 
Add the Cabbage Mix- love the color of the carrots in it!
Add the sauces and you are ready to eat!

I got both of these recipes from Genaw.com and would like to credit, Linda, the originator of these recipes. My recipes above are revisions of her recipes, and posted here for my reference. Just click the links below to ger her orignal recipes! 
Asian Pork and Cabbage Skillet
and Hamburger-Cabbage Stir Fry or Crack Slaw

I hope you enjoy!

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Sunday, October 20, 2013

SIMPLY SUNDAY~ Autumn Decor"

Happy Sunday!

Today I am going to share with you some Fall/Autumn Decor' in my house. This is my favorite time of year to decorate~ well a toss up with putting up all my snowmen.



Come on in!   Front Door~ Welcome!


Entry Way~Charlie Brown Tree
Pumpkins on the staircase


Entry Way



Entry Way


Ledge in the Hallway


My favorite "Table Scape" I love my creamy pumpkins! 


Kitchen Chair


Island Display



Bench


Coffee Table



Hope you are enjoying your Autumn!
You what season is next!
Snowman Season! 


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Monday, October 14, 2013

Simply Sunday~Pumpkin Squash Soup

Good morning, well good Monday- here is my Simply Sunday post !

The other day at school the mothers brought in some treats for the teachers. One mom made this delicious Pumpkin Soup. She gave me the recipe, so I thought I would post it here. I made it Saturday night along with a Caesar Salad and some Garlic Parmesan rolls for some out of town guests. 
I was too tired to post it on Sunday, so here you go! 

Ingredients: 
12 ounces cut up butternut squash
large can pumpkin (not pumpkin pie)
6 cups chicken broth
1 lb andoiulle sausage
1/2 diced onion
olive oil to sauté
1 t salt
1 1/2 t curry powder
1/2 t salt
1/2 t white pepper- if using black use 1 t
top with heavy whipping cream and sour cream- to be added later~



Directions: My version:
Peel skin from sausage and saute' with onion in a small bit of olive oil 

Remove from pan and set aside. Next saute' the cut up squash in the same pan until tender-I added a touch of chicken broth to help it along

Add 2 cups of chicken broth and let it simmer for a bit 

Next take this mixure and puree' in a blender.  

Place the mixture in a soup pot. Add the pumpkin, 4 more cups of chicken broth and the spices and stir. Add the sausage mixture. I brought it to a boil and then let it simmer for at least 25 minutes.

Our company was not coming for hours later, so I kept it in a crockpot on low all day.

I turned off the crock pot about an hour before serving. Then, I added about 1/2 cup of heavy whipping cream to the crockpot- once the soup cooled down a bit- so it does not curdle.  

Before serving, add a dollap of sour cream to your taste. 



I served with a Caesar Salad and Garlic Parmesan Rolls.
Enjoy and thank you Christina for the recipe! 


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