SIGnature Creations

Monday, March 4, 2013

{SIG} Dress of the Month March 2013 ~ Springtime Sweetness

I have been so bad about writing.
So many things have been going on.

But this is definitely an occasion to write about!

Our {DotM} March Dress has been shipped out and

our club members are receiving it so it is time to debut the dress

as well as the video about the little details that are important to us.

We hope you enjoyed watching!
And keep coming back for more.

Happy Monday Peeps!

Thursday, February 28, 2013

Stacey's Stove ~ Sausage & Peppers

Sausage & Peppers

Sausage and peppers remind me of baseball. You cannot go to a Red Sox game without having a sausage and pepper sandwich. And you cannot have a sausage and pepper sandwich at a ball game without having a beer in the other hand.

Well since I was making these on a cold, snowy, Sunday afternoon, I decided to add the beer to the sausage and peppers recipe.

Here's what you'll need...

Olive Oil, Sausage, Peppers, Onions, Pasta Sauce, Beer, Crushed Garlic,

Red Pepper Flakes, Oregano, and Basil

Preheat oil over medium heat...

Add sausage links and cook until browned, turning often...

Meanwhile, slice peppers and onions....

Once sausage is browned, remove sausage from pan and set aside...

Add peppers, onions, and garlic to pan...

Cook until peppers and onion are tender...

Once sausage has rested (10 mins), slice into pieces.

(that's my tomato slicer thingy...I've never used it to slice tomatoes, but it's great for everything else!)

Add the sauce, beer, sausage, oregano, basil, red pepper and simmer, covered, for 20 - 30 minutes...

Serve on bulky rolls...Sprinkle with parmesan cheese...Enjoy!!

Leftovers are also great served with pasta!!!

SAUSAGE AND PEPPERS...

1 lb sausage (sweet or hot)

1 large onion, sliced

2-3 peppers (green, red, or both), sliced

1 Tbsp crushed garlic

1 jar pasta sauce

4 Tbsp Olive Oil

1 can of beer (can substitute with red wine or omit)

1 Tbsp Oregano

1 Tbsp Basil

dash of red pepper flake

Parmesan cheese (optional)

Salt & Pepper

Heat oil in dutch oven or skillet.

Brown sausage over medium heat.

Remove sausage and add peppers, onions, and garlic; cook until tender.

Slice sausage and return to pan.

Add sauce and beer, and seasonings and simmer, covered, for 20-30 minutes.

Serve on bulky rolls. Sprinkle with parmesan cheese. Enjoy!!

Stacey from Stacey's Stove

Wednesday, February 20, 2013

Stacey's Stove ~ Oreo Peanut Butter Brownies

Oreo Peanut Butter Brownies

**Disclaimer to {SIG} Readers...we are not responsible for any weight gain from this recipe or any tummy aches because it has all been eaten in one sitting. Thank you!**

I stumbled upon a variation of this recipe on Pinterest. I heart Pinterest! If you haven't ventured into the Pinterest world, you must do so, like immediately! Pinterest will turn you into the best chef, baker, crafter, gardener, fashionista, I could go on and on.

Okay, back on track...Oreo cookies, peanut butter, and brownies...whoever the genius was behind this recipe was certainly dessert deprived...I mean, how else would you dream up such a sinful combination?

Here's what you'll need...

Oreos, Brownie Mix, Vegetable Oil, Egg, and Peanut Butter (optional)

Preheat oven to 350 degrees.

Line a muffin pan with paper liners (notice the pretty liners!)...

Decisions...Decisions...to peanut butter or not to peanut butter?

I made half with peanut butter and half without.

Spread some peanut butter on Oreos...

Place 2 Oreos in each liner...

Prepare brownie mix according to package...

Add Brownie mix to bowl and add oil, water, and egg. Mix well...

Using a spoon, top the Oreos with the brownie mix...

Ah-mazingly, you will have just enough to generously cover the Oreos!

(Okay, I lied...there may be a little left over. Okay, listen carefully...don't worry, it won't go to waste. I have plans for that leftover batter...big plans.

Wait, before you read on, look around, make sure no one's looking...is the coast clear? Okay, good...read on...

Disclaimer...Raw Eggs Should Not Be Consumed...

Once you have filled the muffin cups (and if you're like me, you ignored the above disclaimer), make sure the room is clear...and using your spatula, lick that bowl clean! If you close your eyes while doing this, you may be transported back to your childhood, sitting on the counter, metal bowl and spatula in hand! Ahh, the memories.

Bake at 350 for 20 minutes. Allow to cool for 10-15 minutes.

Pictured without peanut butter (I used Springtime Oreos, hence the yellow!)

Pictured with peanut butter

My daughters reluctantly (with smiles on faces) agreed to be taste testers.

Aren't I a horrible Mother!

Enjoy!!

Stacey from Stacey's Stove

Wednesday, February 13, 2013

Stacey's Stove ~ Yummy Chicken Quesadillas

**Stacey is a great cook and we are glad to have her, enjoy!**

I just loathe Mondays (yes, I know, they come 52 times per year. You would think one would get use to this day...but no, not me!) The Superbowl had me up way beyond my bedtime, so I was - as my Mother would say T-I-R-E-D (Did your Mother do that too? "Someone's T-I-R-E-D!!" I honestly think that was the 1st word I learned how to spell?)

Knowing that I didn't want to spend the entire evening in the kitchen, this was a quick dinner choice, one that had me out of the kitchen by 6:00 PM (Yay, go me!!!)

An easy weeknight meal that's wholesome and delicious.This is a versatile dish. Add your favorite veggies, swap out chicken for steak, or leave out the meat to make it a veggie quesadilla.

Here's what you'll need...