Yellow Rose's Garden

So, I'm weary. Dinner at Nami was very good. Between that and the shower I took with Bath and Body Works Sensuous Amber before I went out, I feel better. Maybe it was letting my frustration out at the person that caused it. I'm trying to not let other people's issues get me down because when they do, I end up passing my frustration on to other people. That is not a good thing.

Sunday is gaming day for the boys, so I will pretty much have the house to myself. I need to reply to a couple of comments that have been rumbling in my head. I still have some writing to catch up on, but with two characters out of my head, the ground work  laid   out for two more, that leaves the old wench and her daughter. Speaking of those two, behind the cut is one of my favorite Sims that was born in the game!

 
This is the Sim version of Mairead (Maggie) Harker as a child. I need to tinker with my in game camera angles to get a better view of her face and soften some of the lines, but I think she's lovely!




I spent a bit of time looking for celebrity Sims for both my game and some RP stuff. It's an adventure, let me tell you! I found some that were almost a perfect likeness of the subjects and some that had me going... They have a funny idea of what celebrity X looks like. 


Sunday horoscope:
A part of you is trying very hard to hang on tightly to the past, CATHY. Be careful of being so adamant about this that you do not allow anything new to enter into your life. There is important information coming your way. Although this information is unexpected, and perhaps even uninvited, it is most likely extremely important for you to listen and understand. Use it to get your mind buzzing with new ideas - you can only benefit!

I'm wondering if that information has already been passed along because I'm already buzzing with ideas I'm trying to sort them out!

Bagged and tagged up to Jan. 2004.

Build your own Pizza game!
Still cleaning out things from my e-mail bins. So, more recipes behind the cut!


Pizza recipes.
Quick Meal Ideas

Mini Pizzas
Prep Time: 20 min ; Start to Finish: 30 min  
Makes: 20 pizzas 

Individual pizzas make a scrumptious snack or appetizer. Unroll the pizza dough, cut with a round cutter and add toppings.
  
1 can (13.8 oz) Pillsbury® refrigerated pizza crust
1/3 cup purchased pesto
20 slices Italian plum tomatoes
1 cup shredded mozzarella cheese (4 oz)

1 .   Heat oven to 425°F. Lightly grease cookie sheet. Unroll dough onto work surface. Press dough out with fingers to 12x8-inch rectangle. With round cutter, cut dough into rounds; place 1 inch apart on greased cookie sheet.
2 .   Bake at 425°F. for 5 to 7 minutes or until light golden brown.
3 .   Remove partially baked crusts from oven. Spread each crust with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
4 .   Return to oven; bake an additional 3 to 5 minutes or until cheese is melted. 
 
 
Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheese.

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Stuffed-Crust Pizza
Prep Time: 15 min ; Start to Finish: 35 min  
Makes: 8 servings 

How clever! Roll Pillsbury® refrigerated pizza crust around string cheese for a pizza with pizzazz.
 
1 can (13.8 oz) Pillsbury® refrigerated pizza crust
7 sticks (1 oz each) string cheese
1/2 cup pizza sauce
24 slices pepperoni (from 3.5-oz package)
2 cups shredded Italian cheese blend (8 oz)  

1 .   Heat oven to 425°F. Grease 12-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
2 .   Spoon sauce evenly over dough. Top with pepperoni and cheese blend.
3 .   Bake 12 to 16 minutes longer or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

High Altitude (3500-6500 ft):No change. 
 
For a crispier crust, bake crust 8 to 10 minutes or until edges are light golden brown, then add toppings; bake pizza 12 to 16 minutes. 

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Four-Cheese Pizza
Prep Time: 10 min ; Start to Finish: 35 min  
Makes: 4 servings 

Serve a family-pleasin' pizza that boasts four cheeses and is ready faster than you can have pizza delivered!
 
1 can (13.8 oz) Pillsbury® refrigerated pizza crust
1/2 cup pasta sauce
1/3 cup shredded fresh Parmesan cheese
1 tablespoon dried basil leaves
1 cup shredded provolone cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)

1 .   Heat oven to 425°F. Grease 12-inch pizza pan or 13x9-inch pan with shortening or spray with cooking spray. Unroll dough and place in greased pan; press out with hands, forming 1/2-inch rim. 
2 .   Sprinkle dough with Parmesan cheese and basil. Top with provolone, Cheddar and Monterey Jack cheese. Drop spaghetti sauce by spoonfuls over cheese.
3 .   Bake at 425°F. for 12 to 18 minutes or until crust is deep golden brown. 
 
For a crispier crust, bake crust 7 to 9 minutes or until light golden brown, then add toppings; bake pizza 12 to 18 minutes. 

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Chocolate Chip-Peanut Butter Torte
Prep Time: 30 min ; Start to Finish: 4 hr 30 min  
Makes: 12 servings 

Refrigerated cookie dough forms the tender crust of this rich dessert topped with crunchy honey-roasted peanuts.
 
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup

1 .   Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
2 .   Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
3 .   In medium microwavable bowl, microwave butterscotch chips on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
4 .   Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
5 .   To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.

High Altitude (3500-6500 ft):No change.

Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut. 

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Breakfast Biscuit Sandwiches
Prep Time: 10 min ; Start to Finish: 10 min  
Makes: 4 sandwiches 

Short on time? It takes just 10 minutes to make this on-the-go hot breakfast, thanks to Pillsbury® Microwave buttermilk biscuits.
 
2 eggs
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded sharp Cheddar cheese
4 Pillsbury® Microwave frozen buttermilk biscuits (from 16-oz bag)
4 slices packaged precooked bacon, cut in half crosswise

1 .   Spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper. Pour into pie plate.
2 .   Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese. Cover with plastic wrap.
3 .   Microwave biscuits and bacon as directed.
4 .   Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits. 

High Altitude (3500-6500 ft):No change. 
 
Use fully cooked sausage patties or a slice of ham in place of the bacon.

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Speedy Chicken Alfredo over Biscuits
Prep Time: 10 min ; Start to Finish: 10 min  
Makes: 2 servings 

Dinner's on the table in an unbelievable 10 minutes thanks to Pillsbury® Microwave biscuits with a creamy main-dish sauce.
 
2 1/4 cups Green Giant® frozen Alfredo vegetables with 12 sauce chips (from 24-oz bag)
1 cup cubed cooked chicken breast
1/8 teaspoon dried basil leaves
2 Pillsbury® Microwave frozen buttermilk biscuits (from 16-oz bag)

1 .   In 1 1/2-quart round casserole or bowl, place vegetables and sauce chips. Cover; microwave on High 3 minutes. Stir in chicken and basil. Cover; microwave on High 2 to 4 minutes longer or until hot.
2 .   Microwave biscuits as directed on bag.
3 .   Split warm biscuits horizontally; place on 2 individual serving plates. Spoon chicken mixture over biscuit halves.

High Altitude (3500-6500 ft):No change. 
 
Stir in a 4.5-ounce can of Old El Paso® chopped green chiles to heat up this one-dish meal.

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Melted-Cheese Rolls with Tomato Soup
Prep Time: 15 min ; Start to Finish: 15 min  
Makes: 2 servings 

Easy is anything but boring in a just-for-two soup and sandwich combo featuring a fresh, warm garlic dinner roll.
 
2 Pillsbury® Oven Baked frozen garlic dinner rolls (from 13.3-oz bag)
1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
2 tablespoons shredded Cheddar cheese

1 .   Bake dinner rolls as directed on bag.
2 .   Meanwhile, in 1-quart saucepan, heat soup over medium-high heat, stirring occasionally, until hot.
3 .   Slightly separate sections of rolls; spoon 1 tablespoon cheese into center of each. Place on cookie sheet; bake 2 minutes longer or until cheese is melted. Serve with soup.

Try a different cheese in the dinner roll, such as a spicy pepper jack or bold Swiss. 

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Beef and Biscuits
Prep Time: 15 min  
Makes: 5 servings 

Hearty beef stew on fresh-baked biscuits is ready in just 15 minutes!
  
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (40-oz.) can beef stew
1 cup Green Giant® Frozen Sweet Peas
1/2 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce

1 .   Heat oven to 375°F. Bake biscuits as directed on can; keep warm.
2 .   Meanwhile, in large saucepan, combine stew, peas, thyme and Worcestershire sauce; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 to 15 minutes or until thoroughly heated, stirring frequently.
3 .   To serve, split warm biscuits; place 2 halves on each serving plate. Spoon stew mixture over biscuit halves. 

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Frosting-Filled Cookie Sandwiches
Prep Time: 40 min ; Start to Finish: 1 hr  
Makes: 16 sandwich cookies 

What could be easier? Refrigerated cookie dough bakes up fresh and holds a creamy filling. 
 
1 roll (16.5 oz) Pillsbury® Create n' Bake™ refrigerated chocolate chip cookies
1 cup vanilla frosting (from 1-1b container frosting)

1 .   Heat oven to 350°F. Shape roll of dough into 32 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.
2 .   Bake 8 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
3 .   For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. If desired, sprinkle frosting with decorator sprinkles. Store loosely covered.  

Try chocolate (or any other flavor) frosting for a whole new taste treat.