Blogoversary Giveaway #2

Have you met Ashley from Until The Stars Align? She is the most adorable thing in Virginia.
See? I just love her. 

Meet Ashley!

"Hey my name is Ashley. I'm a stay at home mother and a military spouse. When I'm not busy chasing around a toddler, I'm writing for a local website. I enjoy spending time with my family and living life to the fullest! I started blogging when my husband got back from his first deployment. It was a way for me to vent and get out what I needed to on a daily basis. It's amazing to find women who are in the same situation as you, and that can offer advice to help you along the way."

Ashley has generously donated a $25.00 gift card for Red Lobster. 
(It can also be used at Olive Garden, Bahama Breeze or Season 52!!)

Ways to Enter
(Please leave a separate comment for EACH entry.)
  • Become a public follower of this blog and leave a comment with your email address letting me know.
  • Visit Ashley at Until The Stars Align, become a follower and come back to tell me you've done so. 
  • Become a fan of Mrs.BettieRocker on Facebook
  • Blog, Tweet or give a shout out on Facebook about this giveaway. 
    (Please leave a link in the comment/entry.)

    That's it! Four ways to win! Giveaway closes Wednesday at 11pm and I'll announce the winner Thursday morning!


Blogoversary Giveaway #1

The first giveaway this week is from my friend Svet. Svet and I have known eachother for about 8 years now (holy cow!) and recently, she has opened up a store on Etsy called WonderFactory.

Meet Svet!

"I am a busy working, going to school, free time (ha!) crafting mom to one rambunctious little boy. Although I learned to sew in the 5th grade home ec class, it was only after my son was born that my love for sewing spread like a wild fire. In hopes of making baby things for my baby boy I bought a new sewing machine and the rest is history. In my spare hours (which are few and far between) I love creating in my little studio which I call WonderFactory. All things fun and colorful are born there. Besides sewing I enjoy jewelry making, beading, embroidery, needle felting and a variety of other crafts. I am always looking to make new things. Check out my shop at WonderFactory.etsy.com."

 The winner of this giveaway will have his or her choice of one of Svet's beautiful handmade bracelets.

Ways to Enter
(Please leave a separate comment for EACH entry.)
  • Become a public follower of this blog and leave a comment with your email address letting me know.
  • Visit WonderFactory on Etsy and come back to tell me which of Svet's items are your favorite
  • Become a fan of Mrs.BettieRocker on Facebook
  • Blog, Tweet or give a shout out on Facebook about this giveaway. (Please leave a link in the comment/entry.)

That's it! Four ways to win! Giveaway closes Tuesday at 11pm and I'll announce the winner Wednesday morning!

Good Luck, Groupies!


Happy Blogoversary to Meeeeee

Carrot Cake cupakes with Vanilla Cream Cheese

Tomorrrow this lil' ole blog will be a year old already! Where has the time gone??
Although my life outside of the Blogoverse has been insanely busy with my photography and bakery, I want to thank all my faithful followers who have been with me on this journey.

Monday, I am starting 5 days of giveaways as a "Thank You."

See you back here Monday. Deal?


Portobello and Bacon Gnocchi Alfredo

Yesterday I created this dish and was just super happy with it. I ate around the bacon and declared it a success. Bill did too! Although he decided he isn't a big fan of gnocchi (it was his first time trying it. weirdo.) and he said it would be just as awesome with a mostaccioli or penne.
What does he know anyway? He's just a stinky boy

2 lbs potato gnocchi OR your favorite pasta
1/2 lb sliced baby portobello mushrooms
1/2 lb bacon
1/4 cup plus 2 Tablespoons butter
1 cup heavy cream
2 cloves of garlic, minced
1 1/2 cup shredded Parmesan cheese
Minced parsley

1. Prepare your bacon using your favorite method to get it nice and crispy. Thanks to the magic of Facebook, I learned to cook mine on a foil lined try, in a 450 degree oven for about 20 minutes, turning once. (Thanks Amy!)

2. Bring a large pot of salted water to a boil and cook gnocchi according to it's package directions.

3. In a saucepan, melt 1/4 cup of butter on medium heat until melted. Add the cream and whisk, then simmer for 5 minutes. Add garlic and cheese, stirring until smooth. Remove from heat and keep warm.

4. In a large skillet, cook remaining butter on medium heat just until browned. Add mushrooms and gnocchi and cook, stirring gently until mushrooms are tender. Add bacon, stir and remove from heat. Serve with sauce and topped with parsley.


Wordess Wednesday

(My Jackson, crossing the finish line.)

The 2011 Susan G. Komen Race For The Cure
A very special day for mommy and Jack.


Slow Cooker Spicy Italian Beef

When Bill was much younger, he moved to Chicago where he spent his days (nights) skateboarding, listening to rebellious music and working in a record store. It was all very John Hughes-esque.
He's picked up some serious food crushes from his time there, one being a good Italian Beef sandwich. Now I'm no dummy, I know this is nowhere near as good as taking a trip up north for a true Chicago sandwich, but it's a lot cheaper.
Bill eats his "dipped" which means dunked in the juices, but for the sake of the photo, I decided not to dip this one.

1 boneless beef chuck roast (3 to 4 pounds)
1 jar (12 ounces) pepperocini
1 can (14.5 ounces) beef broth
1 bottle (12 ounces) of your favorite beer
1 onion, minced
2 tablespoons dried Italian seasoning
Sliced mozzarella or provolone cheese
Sliced French bread or buns

1. Trim fat from beef and discard. Cut beef to fit in slow cooker if necessary, leaving in as many large pieces as possible.

2. Drain pepperocini and add to slow cooker with broth, beer, onion and herbs. Do not stir. Cover and cook on low 8 to 10 hours.

3. Remove beef from cooker and shred with two forks. Return shredded beef to cooking liquid and stir. Serve on bread topped with cheese if desired. Dip if you're feelin' froggy!
Recipe adapted from Simple 1-2-3 Slow Cooker Recipes by Rival


Party Party Party

Holy cow! In 17 days my little blog will be a year old! To celebrate, I am rounding up some fun giveaways for my faithful fans, whom I love dearly. =)

If you are interested in donating something to the giveaways, let me know! You'll get a day all to yourself which will include a post, photos of your blog or shop and lots of free advertising for doing so!



Slow Cooker Country Scalloped Potatoes & Ham

Raise the roof for dinners you don't have to think about! I make this on the days I don't want to slave over dinner, but still want it to smell good when my husband comes home from work.

Yeah. I strive for that. He deserves to come home to a clean house that smells full of a yummy meal waiting for him to devour! Now if I could just find the time and way to be drop dead gorgeous when he hits the door, I'll feel successful....

6 to 8 potatoes, thinly sliced
1 onion, chopped
1 lb. fully cooked ham, cubed
1 oz. package dry, country-style gravy mix (I like this one.)
1 (10 3/4oz) can cream of mushroom soup
2 cups water
2 cups shredded cheddar cheese
Salt & Pepa'

1. Combine potatoes, onion and ham in a lightly greased slow cooker.

2. Combine gravy mix, water, soup, salt and pepper in a bowl, whisking until combined. Pour over potatoes.

3. Cover and cook on low 7-9 hours, or high 3-4 hours.

4. Top with cheese during the last 30 minutes of cooking.
Original recipe by Deb Unternahrer


Summer Corn Fettuccine

I don't cook with bacon much. For one, it's gross. It grosses me out to separate those cold, greasy, flimsy strips before you cook it. VEGETARIAN HELL!
And Bill? Weeellllll, he and bacon had a little falling out once. Back when we were dating, he had a few drinks and decided he was hungry for bacon. No big deal, except he ate an ENTIRE package and was sick for hours.
Boys are dumb. ;)
After that, he wouldn't touch the stuff for quite some time, but he's slowly been letting it back into his taste buds. I thought it was time to cook him a dish that contained a little in it.

He ate this for 3 days straight.

INGREDIENTS1 pound fettuccine
Extra virgin olive oil (EVOO), for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper

1 cup half-and-half or cream
1/2 cup chicken stock or dry white wine (I used wine!)
2 tablespoons fresh thyme leaves, chopped
1-2 pinches cayenne pepper
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided
1/2 cup sweet basil leaves

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.

2. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5-6 minutes.

3. Add the remaining corn and half-and-half to a food processor and puree until smooth.
Pour the stock or wine into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the cayenne and season with salt and pepper, to taste.

4. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
Recipe Adapted from Rachael Ray's Look + Cook

I'm Linking to These Rockin' Parties
Mad Skills Monday at Super Stinky Boys
Making Monday Marvelous at C.R.A.F.T.
Just Something I Whipped Up at The Girl Creative
Anything Related at All Thingz Related
Show Me What Ya Got at Not Just A Housewife


Cook Clean Craft

WooHoo! Today you guys can find me over at Cook, Clean, Craft visiting with my favorite Aussie and her awesome readers.
Narelle has two completely ADORABLE little ones, a huband, some SERIOUS crafting skills and one big brain. (She's a chemical engineer!)

Hop on over to see which one of my favorite recipes I am sharing with her readers today!

Help a Sista Out

Good morning friends!

I need your help! My beautiful BFF needs votes to win a contest hosted by Smashbox.

Just search "Most Popular" and click on the heart for the blone named "Nicole" From Powell. 

It only takes a second to vote. I will love you guys forever! AND EVER


French Onion Stuffed Mushrooms

You guys are hip to The Pioneer Woman, right? She takes the most gorgeous photos, writes the most gorgeous things and cooks the most gorgeous food.
She's also really gorgeous herself.

This is actually the first recipe of hers I've tried! I knew Bill would love it when I saw it.

This got 2 double chins up! It was easy, AND really delicious.

P.S. As you can tell from the photo, I forgot to add the parsley at the end. Woops.

2 Tablespoons Butter
2 whole Large Onions, Halved And Sliced Thin
1/4 cups Beef Broth
7 dashes Worcestershire Sauce
Splash Of Red Or White Wine
1/2 cups Grated Gruyere Cheese (can Use Swiss)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

3. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees.

4. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve.

I'm Linking to These Rockin' Parties
Show Me What Ya Got Got at Not Just A Housewife
Concours d'Cuisine at Big K, little a
Whatever Goes Wednesday at Someday Crafts
Thrilling Thursday at Paisley Passions
Hoo's Got Talent at NightOwl Crafting

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