Stickers

Since I was a little girl I have had a love for stickers and now even more as I make my own stickers for my ETSY shop!!!

My shop is going to be a ready to ship shop in 2019 but now you may have to wait but not long to get your stickers…

I use only the highest quality matte permanent sticker paper.

More designs are being released this week with Thanksgiving, Black Friday, Small Business Saturday and Cyber Monday

Here is just a brief sample of what is available in the shop

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Are you a planner girl? Be sure to hop on over to creative corner and shop the stickers… Freebies for every order this weekend💗

Have a creative day

Danielle

Homemade for Christmas

It is beginning to look a lot like Christmas in the studio🎄🦌🎄

We have been busy getting ready for the Holiday Season and beyond.

Check out these oh so adorable wreaths that can be hung on a wall, door or displayed on a shelf

grinch wreathwreath 2wreath 3wreath 5wreath 4

These wreaths come in the following size

8 inch-$10.00

10 inch-$12.00

12 inch-$15.00

Comes with a simple ribbon bow for hanging. For extra adornments is 1.00 extra for each add on

More designs coming soon, keep checking the shop and website for more details!

Have a Creative Day

Danielle

Ps… if you are thinking you want a wreath I will be taking special orders until 11-30-18 comment below or e-mail me creativecornerstore@gmail.com

💗

 

The cheesiest 4 cheese stuffed shells

Comfort food can be anything… really anything that makes you feel cozy on the inside😁😊

I absolutely love trying new pasta dishes

Here is my take on the cheesiest 4 cheese stuffed shells making a lovely after church family dinner

Ingredients

  1. 16 jumbo pasta shells
  2. 2 cups ricotta
  3. 1.5 cups Italian blend shredded cheese(mozzarella, provolone, parmesan,)
  4. 1 large egg
  5. Salt and pepper to taste
  6. 1 clove garlic minced
  7. 1 stick butter
  8. 1 cup heavy cream
  9. 1/2 cup grated parmesan

Directions

  1. Preheat oven to 350
  2. Cook pasta to al dente in salted boiling water
  3. Large mixing bowl mix ricotta, cheese(remain .5 cup), garlic, salt, pepper and egg
  4. In a skillet melt butter add cream and parmesan cheese simmer until sauce thickens season with pepper
  5. Drain pasta and cool on paper towels once cooled stuff with cheese mixture
  6. Pour 2/3 sauce in bottom of cast iron skillet
  7. Arrange stuffed shells
  8. Top shells with remaining sauce
  9. Sprinkle .5 cup cheese on top
  10. Bake until cheesy and bubbly and golden brown approx 18-20 mins
  11. Serve 4 stuffed shells warm with garlic bread and a side salad

Serves 4 people eating 4 shells

Making this recipe let me know in the comments!!!

What a time for comfort food

Crisp fall air warm sun shining down all while the wind begins to stir up for a stormy evening.

Tonight is Monday and one of the few times it is just me and mom for dinner(Tuesday is family dinner, Thursday is family dinner, Friday is usually reserved for friends, Sunday is family time after church) that leaves Monday and Wednesdsy and typically Wednesday we eat pizza before church but I digress…

Tonight I felt we needed some good old fashioned comfort food,we have had a tragic week last week so beginning this new week was a little difficult😔

Do you think that we can find comfort in food? Is it just something that we say when we are eating yummy food?

I think it is just something we say however food can make you feel all sorts of emotions.

I loved teaching the digestive system when I taught on campus at a local college knowing the different taste sensations we experience and learning umami… which is the BEST experience you can have with food😊

I found a recipe on skinny taste blog and altered just a bit

Ingredients

  1. 6 oz no yolk egg noodles
  2. 2 tsp oil
  3. Garlic 4 cloves if using fresh(I used garlic garlic seasoning)
  4. 12 oz fresh broccoli florets chopped
  5. 1 tbsp butter
  6. 1 medium onion diced fine
  7. 3 tbsp all purpose flour
  8. 1 3/4 cup chicken broth
  9. 1 cup milk
  10. 12 oz cooked chicken breast shredded
  11. 2 1/2 cups cheddar cheese
  12. 1/2 cup mozzarella
  13. Parmesan cheese

Directions

  1. Place chicken breast in a pot with salt and pepper(to taste) cover with water. Place on stove and bring to boil… cook chicken through about 45-60 mins
  2. In a separate pot cook egg noodles according to package directions. Cook to al dente as noodles will continue to cook in oven
  3. Blanche/steam(I find this to be a personal preference) broccoli
  4. Preheat oven to 375
  5. In a large pot heat butter add garlic and onion cook until soft then add flour to make rue.
  6. Add milk and chicken broth to rue along with all mozzarella, and cheddar cheese. Reserve 1/2 cup
  7. Add noodles, broccoli, and chicken stir up and place into a greased 9×13 pan
  8. Top casserole with remaining cheddar and parmesan cheese
  9. Bake 20 minutes or until cheese is golden and bubbly
  10. Serve immediately in a bowl with garlic bread

Okay so you can probably see penne pasta as well as egg noodles, this is because I didnt have enough egg noodles😂 this is important to note because you could use any kind of pasta you want to🤗

Enjoy!!!

Btw: I took this in my lunch on Tuesday and yummy it was just as good as leftovers, I placed 1 cup in microwave for 1 minute and it was bubbly and ready to eat!

Eating out…in

Well all who know me know that I absolutely LOVE Chipotle/qdoba (i know i know these two places are completely different yet similar, but i love them both😍)

I really wanted Chipotle this past Friday but the weather was just so chilly and wet, dreary and just the perfect day to go home after work cook a nice meal and stay inside

But that didn’t help me get my chipotle, so I decided to search for chipotle similar recipes and give it a shot!

I dont typically keep these required items in my pantry but all I was missing for this delicious dinner was some produce. I stopped at walmart on my way home.

And thus began my afternoon spent in the kitchen

First I made my marinade for my steak

You will need the following ingredients

1. 1 medium red onion

2. 3 cloves garlic

3.

4.

Blend all ingredients in food processor and add enough water to equal 1 cup(more if you want more liquid)

Place in a ziplock bag and place meat of your choice up to 4lb inside marinate 30 minutes to 24 hours

Cook meat to desired temperature discard excess marinade(do not reuse)

Next I started my roja hot salsa

You will need

1. 16 tomatillos

2. 6 cloves garlic

3. Crushed chili powder

4. Sauce from Adobe chilis

Salt and pepper to taste

Take the husks off the tomatillos and rinse, take peel off the garlic. Place on foil lined baking pan and broil for 12 minutes or until charred

Blend in a blender or use emerson blender

Add the seasonings and Adobo sauce to blended sauce, add salt to taste

Next I made the mild corn salsa

You will need

1. Poblano peppers

2. Red onion

3. Cilantro

4. Frozen corn

5. Lemon juice

6. Lime juice

Roast poblano pepper(I did with the tomatillos and gstlic)

Dice onion, pepper, jalapeno place in bowl with corn and stir in cilantro

Next I made some homemade lime salted corn chips

You will need

1. Mission extra thin corn tortillas

2. Lime juice

3. Salt

Cut the tortillas up in tiny triangles place on aluminum baking sheet and bake 375 for 10 minutes or until crunchy(not too crunchy though)

Take out of oven and sprinkle chips with lime juice and sprinkle salt

Next I started my black beans

I didnt do these