Leo on the Loose

Favorite Iphone App: USPS Mobile

I bought an iphone recently and I have been very happy with that decision so far. However, I am not someone who has the thing loaded with games. My favorite app of the moment is the USPS Mobile™. If you are someone who ships a lot of packages, say an Etsy seller like myself, then this app is for you! Just copy and paste the tracking number in the "Track" section and it lets you know the status of your shipment. It also helps you find the nearest Post Office™, Automated Postal Centers®, Collection Boxes® and zip codes. You can find this app in the business section in the Top Free Apps.

{image credits Apple & USPS}

{easy} Gingerbread Men Cookie Recipe

Ingredients:

1 (3.5 oz) package cook & serve butterscotch pudding mix

1/2 c. butter

1/2 c. packed brown sugar

1 egg

1 1/2 c. all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions:

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger and cinnamon; stir into pudding mixture. Cover and chill dough until firm, about 1 hour. Preheat oven the 350° F (175° C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

**Ever since I was a child, this was my favorite time of year, but this year for some reason, I just am not in the holiday spirit yet. I do not have much time left to get there! I am hoping making some of these cookies will help. I have made this recipe for the past five years and they have been amazing and delicious every single time. My advice: flour the surface you are going to roll the dough out on very well. The dough tends to be very sticky! I have even rolled the dough on wax paper for less stick. Original recipe found here, compliments of Kim. Enjoy!

{image credits DotSara} 

DIY Holiday Gift Card Holder Printable

I am a fan of gift cards, but not a big fan of the goofy little holders or paper envelopes provided to hold them. So I have designed some DIY A2 folded printable gift card holders for everyone! There are 2 designs {white & gray, and red & green}, 1 of each on the 8.5"x11". Just print PDF onto cardstock, trim down center line and fold in half. Using an x-acto trace along the back side angle lines. Open card and gently slip your gift card into place. Blank inside to write a personalized message. Try printing design on different colored cardstock! Enjoy! {I will be taking tomorrow off to spend a little holiday shopping time with the husband. See you all back here on Monday! ~ erin }

*Designer recommendations: 

1. I would recommend using 80 lb paper. Has a bit more give than 100 or 110 lbs paper.

2. If you need more room for the card, using the x-acto, just make the angle trim marks a bit longer.

3. If your card has rounded corners, just double-stick or using regular tape, tape the card inside.

Download GiftCardHolder here.

COMMON SENSE RULE: For personal use only. Not for commercial use.   ©erinvaledesign.com

Lemon Chicken Soup with Spaghetti

Ingredients:

6 c. low sodium chicken broth

1/3 c. fresh lemon juice (about 2 lemons)

1 dried bay leaf

1 (2 inch) piece of Parmesan cheese rind, optional

2 medium carrots, peeled and sliced into 1/4 inch pieces

1 c. (about 2 1/2 oz) spaghetti, broken into 2 inch pieces *see Cook's note

2 c. diced cooked rotisserie chicken, preferably breast meat

1 c. grated Romano cheese

1/4 c. chopped fresh flat leaf parsley

Kosher salt

Directions:

In a large stockpot, bring chicken broth, lemon juice, bay leaf and Parmesan rind, if using, to a boil over medium-high heat. Add the carrots and simmer until tender, about 5 to 8 minutes. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and parsley. Season with salt, to taste. Ladle soup into serving bowls and sprinkle with remaining cheese.

*Cook's Note: You can use short pasta from your pantry as a substitute for the spaghetti.

**In keeping with Giada's soup recipes, I thought I would share the favorite of the moment in my house. This recipe is so wonderful, easy, healthy, and the lemon juice makes ALL the difference. This recipe will forever be in my arsenal for feel good or feel better food. This is definitely one of my all time favorites. Original recipe found here. Enjoy!

Creamy Artichoke Soup Recipe

Ingredients:

2 T. extra virgin olive oil

1 clove garlic, minced

2 leeks, white part only, washed well and chopped {rinse all the grit out between layers}

1 small potato, peeled and chopped

1 (8 oz) package frozen artichoke hearts, thawed

2 c. chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 T. plus 1/3 c. mascarpone cheese

2 T. chopped chives, for garnish

Directions:

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top with chives.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

**Giada does it again! I have been craving soup lately because the weather has been so damp and dreary. This tasty recipe did not disappoint. Very easy to make. Just remember the warning about heat and using a blender or food processor. Safety first! Original recipe found here. Enjoy!

{image credits Food Network} 

Eat Drink Chic Borders Holiday Window

I am a very big fan of the website Eat Drink Chic, run by graphic designer Amy Moss out of Australia. Her site is loaded with amazing free packaging and print DIY downloads. Her work is stunning and apparently Borders has realized this as well. They gave her a much deserved holiday window in one of their stores! Congratulations Amy, the window is gorgeous. Continued success in 2010. I can not wait to see what you design next! 

{image credits Eat Drink Chic}