Monday, November 9, 2009

Creative Cuts & More Mega Recipe Blog Hop

Welcome to the first day of the Creative Cuts & More Mega Recipe Blog Hop, which will feature the 8”x8” Treasured Family Recipes Kit. We have 24 designers who will be creating wonderful pages to inspire you. Plus we all will be sharing some of our own delicious treasured family recipes.

At the bottom of this post, I will have some BLOG CANDY for you! Please scroll down before moving on!

Make sure you check back at http://www.diecutdiva.com/ tomorrow for the Holiday Treats Apron Recipe Kit Blog Hop. We will also have 24 designers who will be showcasing their great creations and sharing holiday treat recipes.


Treasured Family Recipes Kit

As part of the celebration CC&M will be having a great sale. For the next six days, we will offer 20% off the entire store. But act quickly, it is only for six days – this sale will end on Nov 14th. Make sure you enter this code recipebloghop2009 during checkout.

As a continuing part of the celebration CC&M will of course give away great gifts. Each day we will give away one kit. Here is the twist – go through the blog hop, leave wonderful comments for the great designers. After you have finished the blog hop, return to (HERE) http://www.diecutdiva.com/ and instead of leaving a comment, you need to share a recipe to have a chance at winning the kit. Share the recipe on your blog and link it back and get another chance to win the kit. Help us also make this a great recipe swap.
We are excited to share many ideas with this kit from the following talented Designers:


Here is a family recipe shared by Die Cut Diva.

Stir-Fried Scallops
1 cup fresh mushrooms, sliced
2 to 3 cloves of garlic, finely chopped
1/4 cup butter
1 lb. bay scallops
3 Tbsps. lemon juice
2 Tbsps. dry sherry
Hot cooked rice

In large skillet, over medium-high heat, saute mushrooms and garlic in butter. Add scallops and lemon juice; cook and stir until scallops are opaque, about 3 to 5 minutes. Stir in sherry and heat through. Serve with rice. Serves 4.



Don't forget to come back and share your family recipe for a chance to win! Thank you for stopping by! Have a great day!



34 comments:

Noelle Reese said...

Scallops were my Mom's favorite! I wish she was still here. I'd make them for her tonight!

Lori Renn said...

Yummy! I love scallops and will definitely try this recipe. Thanks for sharing!

Shawna said...

A recipe hop! What fun ---- and that scallop recipe looks yummy!

Vijaya Siddharth said...

I would love to share my family recipe! I am from India..I live in Houston,Texas..and we make this for evey occassion almost!
Rice Payasam!
Ingredients:

1 lt milk
1 heaped cup of sugar
1 tbsp Ghee(Clarified Butter)
a pinch of Cardamom powder
6-7 Cashew Nuts (chopped)
1/2 cup raw rice
Method:

Clean the raw rice and soak it for 15 min.
Add 1/2 water and the soaked rice to milk and boil it in low flame till the quantity reduce to half.
Add sugar and cardamom powder to the boiling milk and cook for another 5 minutes while stirring continuously.
Remove the boiling milk from flame.
Fry the cashew nuts in ghee and add them along with the ghee as is.
Serve HOT! Yummmmm!
Thanks for the hop!

All the designers did an awesome job. Cant favor one! I think it is a handy work of both the designers and the awesome products they all got to use!

Vijaya Siddharth said...

http://snippitysnap.blogspot.com/2009/11/sharing-recipe-for-rice-payasam-for.html

A link to my Blog!

Sophia said...

Here is my recipe...enjoy!!!

http://sallison.blogspot.com/2009/11/creative-cuts-more-blog-hop.html

Sandie said...

Fun! I'm off to the Hop! Then I'll come back with my own recipe. :)

Teri said...

I finished the hop and loved everything everyone came up with and got some great recipes to boot! here's mine:

Thumbprint Cookies

2/3 cup butter
1/3 cup granulated sugar
2 eggs (separated)
1 tsp vanilla
½ tsp salt
1 ½ cup flour
¾ cups chopped walnuts
Jelly (I use raspberry preserves)

Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt. Beat well.

Gradually add 1 ½ cups flour, mixing well. Shape into ¾ inch balls. Dip in slightly beaten egg whites then roll in nuts.
Place 1 inch apart on cookie sheet (greased).

Press down center with thumb and fill with jelly.

Bake 350 for 15-17 min. Cool slightly. Makes 1 dozen.

Joan Ervin said...

This was such a wonderful blog hop...I loved all the designs and the recipes were outstanding!!!

Whimcees said...

Late start today - just finishing the recipe blog hop! What fun again! So many great recipes and lovely creations! Here is my recipe:

Pecan Corn Flakes Cookies (1966)

1 cup dates,cut fine. (1/2 cup boiling water, cook 5 minutes and cool.)
1 1/4 cups brown and white sugar.
1 1/2 cups shortening.
1 egg.

Mix well and add 3 cups flour, 1 tsp. baking powder, pinch salt, 1 tsp. vanilla, 3 cups corn flakes (crush a bit), 1 pkg. chopped pecans.

Mix in order given and bake at 375 degrees about 12 minutes. This makes a large amount.

Barbara Diane

Kimberly said...

Posted!!

http://sanguinescaredycat.blogspot.com/2009/11/recipe.html

Love the Treasured Family Recipes Kit! Great Idea!

Christine H said...

wow, that was a lot of blog hopping but I made it! Hurray! Here is my recipe..a must have at all family gatherings.

Hawaiian Chicken Salad
2 10 oz cans of white chicken meat
1 package of ranch dressing mix
8 oz of mayo- the real stuff!
8 oz of sour cream- again, don't go fat free
Mix is all together and refrigerate overnight (it won't taste the same if it doesn't sit for a while)

Get a round loaf of Hawaiian bread and tear our the center to make a bowl. Pour the chicken salad in the bread bowl. Use Hawaiian dinner rolls torn into bite size pieces to put the chicken salad on. Simple but delicious.

Lee said...

Love, love, love these recipe kits! I'm making my kids recipe albums for for Christmas with all of my favorite recipes, so this would be perfect!

I'm sharing two recipes on my blog at: http://stampingwithgrandmalee.blogspot.com/2009/11/creative-cuts-more-our-favorite-recipes.html

beadz said...

This sounds yummy!

hugs,
Gini

Anonymous said...

Great Recipe Hop!

Meat Sauce

2 cans of Pastene Kitchen Ready Crushed Tomatos
2 Tablespoons Olive Oil
1 Onion Chopped
1 Pound good Chopped Meat
1 Tablespoon Italian Seasoning
3 Beef Bouillon Cubes
2 Tablespoons Sugar
Black Pepper
3 Tablespoons Locatelli Romano Grated Cheese
8 Basil leaves - cut up
1 Tablespoon Chopped Italian Parsley
1 small can of Tomato Paste - optional
In large pot add Olive Oil and fry onions until shinny and beginning to turn tan not brown.
Add Tomatoes, rinse cans with water into pot. Bring to a boil and simmer on low stirring occasionally, cover.
Fry chopped Meat in a frying pan with a little olive oil until brown mixing and breaking up meat with a plastic spatula. Drain off fat if necessary and add to sauce and simmer for 2 1/2 to 3 hours covered.
Add next 7 ingredients and simmer for 30 minutes. Keep stiring.
If sauce is watery add some paste to thicken.

Debbie Hughes
mama1duk@aol.com

espbfdl said...

My family recipe is really easy--and probably has been shared for a long time!!

Yumma Setta

Ingredients: 1 lb. hamburger, 1 soup can of Cream of Chicken, 1 soup can of tomato soup, egg noodles, cheddar cheese (shredded), salt/pepper

Heat oven at 350*. Brown hamburger and cook noodles. Drain hamburger and stir in tomato soup (salt/pepper optional). Drain noodles and stir in Cream of Chicken soup. Layer in a baking dish (usually a cake pan) with noodles-cheese-meat-cheese-noodles-cheese-meat--cheese....cook for 25-20 minutes.

So easy and GOOD:)

Thanks for this giveaway:)
Sav O'Gwynn
sbmmhoover@yahoo.com

Anonymous said...

Thanks for this fun blog hop. I've enjoyed the many recipes and am here to share one of mine.
Cherry Chocolate Chip Brownie Cookies
1 box chocolate cake mix
2 eggs
1/2 c. oil
1 tsp vanilla
1 c.chocolate chip
1 c. chopped cherries
1/2 c. chopped nuts. (opt.)

Preheat oven to 350. Mix all ingredients; drop by tablespoon onto parchment lined cooke sheet. Bake for 12 minutes. These are sooo good and they don't last long.
JeanAnn B
stamplady11@yahoo.com

Alice said...

What a great blog hop. I have a drink recipe to share:

Bourbon Slushies

2 tea bags
1 cup boiling water
3/4 cup sugar
6 oz. frozen orange juice
6 oz. frozen lemonade
3 1/2 cup cold water
1 cup bourbon

Put tea in boiling water until tea is strong.
Add sugar and stir until dissolved.
Add orange juice and lemonade and water and bourbon.
Stir well and put in a large container and freeze.
To serve place slush in the glass and add Sprite or 7UP and stir.
I often double the recipe as it freezes very well and goes fast.

Beth Warren said...

Here is my favorite recipe: Mushroom risotto. I've become a wild mushroom hunter and make it with wild mushrooms (chanterelles, bear's head mushrooms, hen of the woods, etc.) but you can also use store bought: I suggest the white button mushrooms and oyster mushrooms.

2 packs button mushrooms
1/2 lb to 1 lb oyster mushrooms
2 cups risotto
6-7 cubes of chicken broth
1-2 tablespoons olive oil

Heat pan with olive oil and add mushrooms. After mushrooms are cooked, add 2 cups of risotto. Start adding 1 cup chicken broth (combine 1 cube with cup water). As the water gets absorbed, keep adding more chicken broth until the rice is soft and edible and most of the liquid is absorbed. After it's completed, add 1/2 to 1 cup parmesean cheese.

Hope you enjoy - it's one of my favorite recipes, and because there's no cream, it's not that bad for you either. (and did you know mushrooms are one of the top 10 flu-fighting foods??)

Beth

junqueandroses said...

I blog hopped and then put my recipe "Dorito Pie" on my blog and here is the link

http://www.junqueandroses.blogspot.com

Jeri said...

Loved this blog hop, although it took a long time to get through all those beautiful blogs. I want to share my family's favorite Christmas cookie.
Toffee Bars
1 c. butter or margerine
1 c. brown sugar
1 egg yolk
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
6 Hershey Bars

Heat oven to 350 degress and grease 9 x 13" pan. Mix butter, sugar, egg yolk and vanilla. Blend in flour and salt. Press evenly in bottom of pan. Bake 25 to 30 minutes. Remove from oven; immediately place candy bars on top. When melted spread over evenly. While warm cut into bars.

Abby said...

Chicken Rotel

1 1/2 lbs chicken
1 box angel hair pasta noodles
1 bag shredded cheese of choice (cheddar)
1 lg can crm mushroom soup
1 lg can crm chicken soup
1/3-1/2 block velveeta cheese cubed
1 can rotel
2-3 cans chicken broth or bouillon cubes
seasoning

Boil chicken in broth or bouillon until done. Remove chicken from liquid and set aside. Boil noodles in chicken stock/liquid until tender. Cube or shred chicken. In a pot on stovetop, combine cubed velveeta, rotel, crm chicken, and crm mushroom. Mix over low heat until melted and mixed well. In 9x13 inch glass dish, combine noodles, chicken, and mixture from pot. Stir together, add shredded cheese to top, and bake at 400 degrees for 30 minutes or until hot. Recipe may make more than 9x13 inch pan. (Substitutions of reduced fat/fat free ingredients and whole grain noodles make this a healthier and still tasty dish).

Enjoy!
Thanks for the chance to win!

Hayley G said...

All done! Great Hop - Thanks!! All the recipes were fantastic! Really appreciated all the great ideas!

here is my recipe!

http://hayleycreates.blogspot.com/2009/11/die-cut-divas-blog-hop-taaa-daaa.html

Miss Tami said...

I am so amazed by the different looks that each person came up with! Kudos to everyone - I can't wait to put my own spin on it. Here's my family recipe:

Aunt Edna's Rice Pudding
Combine 1/2 c Minute Rice and 3 c milk in saucepan. Mix to moisten all rice. Bring to a boil and remove from heat.Mix 3 slightly beaten eggs, 2/3 c sugar, 1/2 tsp. salt, 1 tsp vanilla (add 11/4 tsp nutmeg if desired). Add hot rice mixture slowly, mix well. Turn into
1-1/2 quart buttered baking dish. Place in a pan ofhot water and bake in moderate oven 375 degrees for 35 minutes or until done. Stir a couple of times during the first 20 minutes of baking. Sprinkle nutmeg on top if desired.

*Suzy* said...

I posted a couple recipes on my blog. Enjoy!

http://pnwchica.blogspot.com/2009/11/recipe-blog-hop-baked-brie-hot-apple.html

rozie640 said...

I made it to all of the artists blogs and I am amazed at the fabulous work. This is such a great holiday gift idea during these rocky financial times!! I know what my son and daughter are going to be getting for Christmas from their mom, all their childhood and current favorite recipes. So here is one of our favorite chicken on the grill recipes. I had something similar at a restaurant in Mammoth and played around with the ingredients, it tasted exactly as we all remembered.

Jamacian Jerk Quava Chipolte Chicken

3/4 Cup Jamacian Jerk Marinade (I use Lawrys)
2 Tbl Guava Jelly (Smuckers)
1-2 tsp Adobo sauce (from a can of Chipotle chiles packed in adobo sauce)
1 Package boneless chicken breasts (or thighs if you prefer)

In a saucepan add the 3/4 cup of jerk marinade, 2 Tbl Guava jelly, and start with one teaspoon of adobo sauce. Whisk in small sauce pot until hot. Taste. If you like it hotter you can add a little more chipotle adobo sauce to pan. Cool to room temperature. Cut the chicken breasts into cubes that you will later put on a skewer. Marinate chicken in half the jerk/guava/chipotle adobo sauce for a few hours. The skewer meat with or without veggies of your choice. Place skewers over indirect heat on the BBQ and baste with remaining marinade. Cook for five minutes a side and rotate a quarter turn every five minutes for 20 minutes. If you are like us, make extra marinade for dipping the cooked chicken in. I made 12 pounds of these skewers for the last 4th of July block party and they were a huge hit!

Thanks ladies for the fabulous art work and recipes.

Margie said...

Thanks for an awesome hop! I shared a recipe on blog. You can see it here:
http://scrappinmargie.blogspot.com/2009/11/pecan-pie-and-blog-candy-link.html

Aunt T said...

What a fun blog hop! Here's my favorite cookie recipe.

NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Thanks for the chance!

Teresa

Tinker and JingeBear's Mom said...

Awesome job by everyone and the recipes are delish! Here's mine: http://scrapsrecipes.blogspot.com/2009/11/holy-gaucamole.html Gluten Free Mexican Cassarole.

~ky scrapacat
http://bunnynest.blogspot.com

Jeri said...

I left my recipe yesterday. Here is the link to my blog.

Lynn Streifert said...

I am totally wowed by the awesomeness of these recipe book ideas!! Now I know what "handmade" item I'm making my family this Christmas!! Many thanks! I don't have a blog (eee gads!) but would love to be entered to win blog candy... and here's one of my favorite family recipes:
CrockPot Pasta Fagioli Recipe

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of parmesan cheese if you have it.

Lynn Streifert

nancy said...

Here is my husbands favorite recipe that I make every holiday. It is for Grasshoper Pie and it looks amazing too.

Grasshopper Pie

24 Oreos, crushed (about 2 cups crumbs)
1/4 cup butter, melted
1/4 cup cream de mint
1 jar Marshmallow cream
2 cups heavy cream (whipped)
Combine Oreos and melted butter, press to form crust in a pie pan.
Mix marshmallow cream and cream de mint.
Fold in whipped cream and pour into crust
I crush extra Oreos and decorate the top with it around the edge of the pie. I add chocolate shaving to the center to decorate.

Place in freeze.
Prior to serving remove from freezer to soften slightly and serve. You wont be disappointed

aud1inok said...

Here is one of our favorites:

RITZ CHICKEN LITE

3-4 chicken breasts, cooked & cubed
1 sleeve reduced fat Ritz crackers, crushed
½-1 stick reduced fat margarine, melted
1 c. light sour cream
1 c. chicken broth
1 can cr. of chicken soup, reduced fat
Mix together crackers & melted margarine; set aside. Mix together broth, sour cream, soup, & chicken; set aside. Put ½ of crackers on bottom of casserole dish, pour chicken mixture over that and top with remaining crackers. Bake at 375 for 25 minutes or until bubbly. Serve with white rice.

Vijaya Siddharth said...

I would so love to win this! I have never any blog candy! I soooo love what you are giving away. You guys are so generous