Simply Living and Loving Each Day

CAbi Cookies for Spring Fashion Preview Show

2012-02-01T17:15:00.000-08:00

Baking: Painted Floral Cookies

2012-01-24T16:30:00.000-08:00

Baking: Bachelorette Party Cookies

2012-01-24T16:28:00.000-08:00

Making Magnets

2012-01-19T18:09:00.000-08:00

Making Tile Coasters

2012-01-19T18:05:00.000-08:00

These are the Examples of coasters that I made the other day. We used this as a craft project with over 40 4-h kids this afternoon. It was fun to see all the creations.

Chocolate-Sour-Cream Raisin Cake

2012-01-16T18:25:00.001-08:00

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From an old Church Cookbook

1 pkg chocolate cake mix

3/4 cup brown sugar
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups sour cream
2 eggs
1 cup raisins
1/2 cup chopped nuts
1 tsp vanilla

Bake cake mix as directed on box and bake in a rectangular jellyroll pan and cool. Bake at 350 degrees.

Mix sugars and cornstarch in a 2 quart saucepan; stir in sour cream and eggs. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat, stir in raisins and spread chocolate glaze evenly over all. Store in refrigerator.

Chocolate Glaze

3 Tablespoons butter
1 oz unsweetened chocolate
1 cup powdered sugar
1 tsp vanilla
1 to 2 T hot water

heat butter and chocolate in saucepan over low heat until melted. Remove from heat; stir in sugar and vanilla. Stir in water, one Tablespoon at a time, until desired consistency.

Fun with Vintage Fabric

2012-01-16T15:45:00.000-08:00

Hot And Sour Soup perfect for January

2012-01-16T14:40:00.001-08:00

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Great Cold weather Healthy Soup! From the Kitchn

Hot and Sour Mushroom, Cabbage, and Rice Soup
Makes eight to ten 1-cup servings

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
One 3-inch lump ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups broth — turkey, chicken, or vegetable
1/2 cup jasmine rice
2 tablespoons soy sauce, plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

Baptism Cookies and Tags

2012-01-15T08:32:00.000-08:00

Clementine's Fried Chicken Salad

2012-01-04T11:22:00.000-08:00

Great Combinations in this Salad- Fried Chicken Strips, Grapes, Strawberries, Baby spinach, clementines, shredded mozzarella and Sugared Nuts.

Sugared Nuts

1/2 C. white sugar
2 T. water
1 1/2 C. toasted pecans (toast in 350 degree oven for 7-10 min.)
In a medium sized frying pan, place the sugar and water. When the sugar has melted
and the mix begins to boil, add the nuts.
Continue to stir the nuts over medium heat, stirring
constantly just until the water boils away and the nuts begin
to look like they are coated with sand.
Quickly remove them from the heat and pout out
onto a greased sheet of tin foil. Separate the nuts
with a fork if desired. Let cool, then chop

Dressing

3/8 C. white wine vinegar
3/8 C. balsamic vinegar
1 tsp. dry mustard
1/2 C. sugar
2 T. chopped onion, red or white
1 T. poppy seed
3/4 tsp. salt
1 1/4 C. light olive oil

Mix everything in the blender besides the oil. With the blender
running, slowly drizzle in the olive oil to emulsify the dressing.

Salad

Mix together an assortment of mixed lettuces, washed, drained and chilled,
halved grapes, chopped green onion (if desired), strawberries, sugared pecans, shredded mozzarella, and clementine wedges and pre-cooked boneless fried chicken strips, cut into bite sized pieces. Toss with dressing and serve right away.

Making peppermint patties

2012-01-03T13:08:00.001-08:00

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I never got all the treats made before Christmas so We made peppermint Patties the last day of Christmas Break! This Recipe makes a lot!

Ingredients
1 package (8 ounces) cream cheese, softened
1 teaspoon peppermint extract
9 cups confectioners' sugar
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons shortening
Directions
In a large bowl, beat the cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well.
Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties.Cover and refrigerate for 1 hour or until chilled.
In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator. Yield: about 4 dozen.

Sopapilla Cheesecake

2012-01-02T20:47:00.001-08:00

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This was Great! and Cade Made it. Lots cream cheese, butter, Cinnamon... and super easy!

Sopapilla Cheesecake adapted from Realmomkitchen

2 cans Pillsbury crescent rolls
3-8oz cream cheese (room temperature)
1 1/2 cups sugar
1 tsp. vanilla extract
1 tsp cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Use more if you wish. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.

Samoa bark

2011-12-29T13:16:00.001-08:00

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Recipe: Samoa Bark

Ingredients

12 oz. semi-sweet chocolate + 2 oz for drizzle
35-40 shortbread cookies (I used Lorna Doone)
14 oz bag of caramels
3 cups sweetened flaked coconut
3 Tbsp water
Instructions

Line a baking sheet with foil. Set aside.
Melt 12 oz of semi-sweet chocolate over a double boiler or in the microwave. (I prefer double boiler).
Spread the melted chocolate to your desired thickness…I went thin-ish.
Top your warm chocolate evenly with your shortbread cookies.
Place baking sheet in freezer while you do the next steps.
In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.
Meanwhile unwrap all your caramels and place them in a medium saucepan along with 2 Tbsp of water over medium-low heat.
Stir continuously until the caramel has JUST melted. You don’t want to over heat the caramel, as it will make it hard. Immediately fold in your toasted coconut.
Remove your chocolate from the freezer and spread the caramel/coconut evenly on top.
Melt your remaining 2 oz of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.
Put back in the freezer for 5 minutes to set the chocolate.
Cut and enjoy!
Quick notes

Cut using a sharp knife in the size/shape of your choosing. Store in an airtight container.

Red Velvet Cupcakes

2011-12-27T15:26:00.001-08:00

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Do not Over Bake

Red Velvet Cupcakes
Ingredients
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.

Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 20 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

Red Velvet Frosting:
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

Sending Christmas Greetings

2011-12-27T07:09:00.000-08:00

Merry Christmas

2011-12-24T09:01:00.001-08:00

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Simple Vintage Bulb Ornament

2011-12-23T16:56:00.001-08:00

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Super Easy to make Christmas Ornament:

Vintage Christmas Bulbs

Elmer's Glue

Sponge Brushes

Fine Glitter

Pipe Cleaners- cut in half

Hot Glue

Beads or ribbon...

Directions:
I like to make the hanger first so the bulb can dry hanging up.

To make the hanger, take a half of a pipe cleaner and wrap one end around the metal part of the bulb. Hot glue the pipe cleaner in place. Now, bend pipe cleaner in a shape that makes a loop. Attach beads and then hot glue the pipe cleaner in place.

Paint a thin layer of glue on bulb. Sprinkle with fine glitter- let Dry.

Add Ribbon or other embellishments to your ornament.

Christmas Cookies and Tags

2011-12-23T16:36:00.000-08:00

Quinn Had a Happy 11th Birthday This Week!

2011-12-23T16:24:00.001-08:00

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Christmas Decorating

2011-12-23T16:16:00.000-08:00

I love Getting out all my Vintage ornaments that I have collected from here and there over the years and adding to the collection. New this year, is the vintage aluminum tree and the twig tree skirt that I picked up a church garage sales in the summer. I created the shabby satin Garland from a free vintage wedding dress that I cut into strips.

Christmas Cards

2011-12-23T16:00:00.000-08:00

Eggnog Truffles

2011-12-18T15:57:00.001-08:00

Eggnog Truffles

Ingredients:
1 pound White Baking Chocolate, divided
4oz Cream Cheese, softened
1/4 cup Confectioner's Sugar
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Imitation Rum Extract
Additional Ground Nutmeg

Using an electric mixer, beat cream cheese, confectioner's sugar, nutmeg and rum extract in large bowl on medium speed until well blended and smooth. Melt 8 ounces of the chocolate as directed on package. Add to cream cheese mixture and beat until well mixed. Cover and refrigerate at least 4 hours until firm.

Shape into 24 balls about 3/4 inch wide. Place on cookie sheet lined with wax paper. Refrigerate for another ten minutes or until ready to dip.

Coat 12 truffles at a time.* Melt 4 ounces of the remaining chocolate according to package directions. Using a fork, dip truffles one at a time into the melted chocolate. Allow excess chocolate to drip off and place truffle back on wax paper lined cookie sheet. Sprinkle with nutmeg. Repeat with remaining 4 ounces of chocolate and remaining truffles.

Refrigerate 1 hour or until chocolate has hardened. Store truffles in airtight container in refrigerator up to 1 week.

Makes 24 Truffles.

2 Truffles: 252 Calories, 16g Fat

*The reason for dipping half of the truffles at a time is because the cold truffles can cause the melted chocolate to harden. The only bad part about this is that it is a little difficult to dip the truffles using such a small amount of chocolate. So you may want to use more chocolate then the recipe calls for or melt the entire batch of chocolate at once and just re-heat it if it hardens before you are done.

Cookie Exchange Recipes

2011-12-18T10:18:00.000-08:00

Potato Chip Peanut Clusters

2 c. peanut butter chips
1 c milk chocolate chips
1 1/2 c roasted peanuts
1 c crushed ridged potato chips

In microwave, melt peanut butter and milk chocolate chips together, stirring after 30 second intervals, until smooth and creamy. Stir in peanuts and potato chips. Drop by level spoonfuls onto waxed paper or in candy paper cups.. Refrigerate until firm. Store in airtight container. I keep mine refrigerated but they do not have to be.

Marshmallow Sandwich Cookies--makes about 2 dozen cookies

1 1/4 cup sugar
2/3 cup butter
1/4 cup light corn syrup
1 egg
1 tsp. vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1/4 tsp. salt
additional sugar for rolling
24 large marshmallows cut in half

Preheat oven to 350. Beat 1 1/4 cup sugar and butter in large bowl until light and fluffy. Beat in corn syrup, egg and vanilla. Combine flour, cocoa baking soda and salt in a medium bowl; add to butter mixture. Beat until well blended. Cover and refrigerate dough 15 min. or until firm enough to shape into balls.

Place sugar in shallow dish. Shape dough into 1-inch balls; roll in sugar to coat. Place cookies 3 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until set. Remove cookies to wire racks; cool completely.

To assemble sandwiches, place marshmallow half on flat side of one cookie on microwave safe plate. Microwave on HIGH about 10 seconds or until marshmallow is softened. Immediately place another cookie on top, flat side down and press together. Repeat in batches.

Chocolate Brownie Cookies

Makes approximately 3 dozen

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup (one stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup nuts
Preheat oven to 325°F.

Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.

In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips and nuts.

Line a 17-by-12-inch cookie sheet with parchment. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days.

Truffled Iced Sugar Cookies
Cookies:
1 cup all-purpose flour $
1/4 teaspoon baking soda
1/8 teaspoon salt $
4 tablespoons butter, softened $
2/3 cup granulated sugar $
1 teaspoon vanilla extract $
1 large egg white $
Cooking spray $
Icing:
1 cup powdered sugar
2 teaspoons unsweetened cocoa
1 tablespoon fat-free milk
1/2 ounce semisweet chocolate $
1/2 ounce white chocolate $
Preparation

To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well with a whisk; set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add granulated sugar, beating until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze for 3 hours or until very firm.
Preheat oven to 350°.
Cut log into 24 (1/4-inch) slices; place the slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove the cookies from pan, and cool on wire racks.
To prepare the icing, combine powdered sugar and cocoa in a small bowl; stir well. Add milk; stir well. Spread over cookies to within 1/4 inch of edges. Place semisweet and white chocolate in separate heavy-duty zip-top plastic bags; seal. Microwave chocolates at high for 1 minute or until chocolates are soft. Knead the bags until smooth. Snip a tiny hole in corner of bags; drizzle chocolates over the frosted cookies so that they resemble truffles.

Chocolate Mint Candies Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoons salt
3 (4.5 ounce) packages chocolate covered thin mints...I use Andes thin mints

1. In a saucepan over medium heat, cook the sugar, butter and water, sitting occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

3. Preheat oven to 350 degrees F. Grease cookie sheets. Roll cookie dough in to walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Elf cookies

2011-12-14T03:59:00.001-08:00

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White- Chocolate Cherry Shortbread

2011-12-12T06:29:00.001-08:00

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White-Chocolate Cherry Shortbread Cookies

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares, with cocoa butter, finely chopped
1 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
white multicolored sugar nonpareils ( and or red edible glitter)
Directions
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. I Also Added A Few Tablespoons of Cherry Juice until the mixture came together. Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe: Samoa Bark

Ingredients

12 oz. semi-sweet chocolate + 2 oz for drizzle
35-40 shortbread cookies (I used Lorna Doone)
14 oz bag of caramels
3 cups sweetened flaked coconut
2 Tbsp water
Instructions

Line a baking sheet with foil. Set aside.
Melt 12 oz of semi-sweet chocolate over a double boiler or in the microwave. (I prefer double boiler).
Spread the melted chocolate to your desired thickness…I went thin-ish.
Top your warm chocolate evenly with your shortbread cookies.
Place baking sheet in freezer while you do the next steps.
In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.
Meanwhile unwrap all your caramels and place them in a medium saucepan along with 2 Tbsp of water over medium-low heat.
Stir continuously until the caramel has JUST melted. You don’t want to over heat the caramel, as it will make it hard. Immediately fold in your toasted coconut.
Remove your chocolate from the freezer and spread the caramel/coconut evenly on top.
Melt your remaining 2 oz of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.
Put back in the freezer for 5 minutes to set the chocolate.
Cut and enjoy!
Quick notes

Cut using a sharp knife in the size/shape of your choosing. Store in an airtight container.

Caramel Stuffed Apple Cider Cookies

2011-12-04T16:10:00.001-08:00

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Caramel Stuffed Apple Cider Cookies
recipe very slightly adapted from The Cooking Photographer
Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)

Directions
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.

Creating: Christmas Candy Bar Wrappers

2011-11-29T10:45:00.000-08:00

These Small Gift Candy Bar Wrappers were so fun to create. I Got lots of ideas and inspiration from Pinterest. I made mine to fit a regular size Hersey Bar. I also used my Silhouette Paper cutter to cut out many of the shapes. I love how the candy bar slides out when you untie the ribbon at the top.

Simple Directions:

Cut card stock into 6x6 inch Squares

Score at 1/2 inch and then at 3 1/4 inch

Use Tape adhesive and glue bottom and sides together

Decorate as desired

Punch hole in center top for ribbon

Cut ribbon at about 20 inches long - ribbon needs to be long enough to wrap around candy bar and for it to be tied at the top.

Place ribbon through holes

Place candy bar in between ribbon and slide inside of the wrapper.

Tie ribbon at top of candy bar.

Smores cupcakes

2011-11-21T12:05:00.001-08:00

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A Nice November Evening Walk

2011-11-13T16:59:00.001-08:00

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A new Work Table for Christmas Crafting

2011-11-13T14:22:00.001-08:00

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Violet's pumpkin cake

2011-11-06T07:13:00.001-08:00

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1 cup vegetable oil
1 15 ounce can of pumpkin
3 eggs
3 cups sugar
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cloves
1 tsp ground cinnamon
1 tsp ground nutmeg

Whipped cream

Preheat oven to 350 degrees

Grease and flour a 10 inch bundt pan. In a large bowl, add the vegetable oil, pumpkin and eggs. Blend well. Add the remaining ingredients to the bowl and mix until well blended. Pour the batter into the prepared pan. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and turn out onto a plate. Cover with plastic wrap until cool to hold in the moisture. When cool serve with whip cream.

Caramel Apple Dip

2011-11-03T08:36:00.001-07:00

Caramel Apple Dip

8 ounce Cream Cheese (Softened)
1/2 cup Brown Sugar
1 tsp vanilla
dash of salt
1 cup English Toffee Bits
4 sliced Apples
2 Tablespoons Caramel Sauce Topping

Cream together Cream Cheese and brown sugar, vanilla and salt. Spread in a container or on a plate. Drizzle with Caramel. Top with Toffee bits. Serve with Apple Slices.

ENJOY!

Last of the blooms

2011-11-02T14:41:00.001-07:00

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2011-11-01T05:24:00.000-07:00

T hanks for time to be together, turkey, talk, and tangy weather.
H for harvest stored away, home, and hearth, and holiday.
A for autumn's frosty art, and abundance in the heart.
N for neighbors, and November, nice things, new things to remember.
K for kitchen, kettles' croon, kith and kin expected soon.
S for sizzles, sights, and sounds, and something special that about.

That spells THANKS for joy in living and a jolly good Thanksgiving.

- Aileen Fisher, All in a Word

Happy Halloween

2011-10-31T19:24:00.001-07:00

Quinn's Classroom Treats: CandyCorn and Skull Cookies

2011-10-31T12:34:00.001-07:00

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Recipes to Share from Teacher Dinners

2011-10-28T17:47:00.001-07:00

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Cheddar and Corn Chowder

Ingredients
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Wild Rice and Chicken Salad

3 cups water
1/2 tsp salt
1 Tablespoon Butter
1 cup long grain wild rice
1/4 cup orange juice
1 1/2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 large cloves garlic, crushed
1/2 tsp ground pepper
1 1/2 Tablespoons olive oil
1 pound chicken cooked and cubed
1 red bell pepper, cut into 1/2 inch pieces
6 green onions
1/2 cup chopped basil
2 Tablespoons capers
3 cups chopped Romaine

Bring water to a boil with salt and butter in a medium saucepan. Stir in the wild rice. Reduce the heat to low and simmer, covered, for 1 hour. Whisk in the orange juice, vinegar, dijon mustard, garlic, pepper and olive oil together in a large bowl. Add the cooked rice, chicken, bell pepper, green onions, basil and capers and mix well. Add the romaine and toss to combine.
Serves 4 to 6

Spinach and Apple Salad with Crispy Almonds

1/4 cup minced onion
3 T apple cider vinegar
3 T white wine vinegar
2 T sesame seeds
1/4 tsp paprika
3 T sugar, divided
1/2 cup olive oil
2 T butter
3/4 cup blanched slivered almonds
10 oz spinach leaves
2 medium apples, thinly sliced

Combine onion, vinegars, sesame seeds and paprika in a small bowl. Mix in 2 Tablespoons sugar. Gradually whisk in oil. Season to taste with salt and pepper.

Melt butter in a heavy skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle 1 Tablespoon of sugar over the almonds. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer to small plate or bowl and cool. Break up pieces when cooled.

Combine spinach with apples in large bowl. Toss with dressing to taste. Mix in almonds. Serves 6

PUMPKIN SPICE DELIGHT CAKE

1 can pumpkin
1 c. sugar
3 eggs
1 can evaporated milk
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 Jiffy yellow cake mix
1 1/2 sticks butter, melted
1 c. chopped nuts
1 sm. carton Cool Whip
Blend in mixer pumpkin, sugar, eggs, milk, salt and pumpkin pie spice. Pour in lightly buttered 9x13 pan.
Sprinkle 2 cups sifted yellow cake mix on top. Dribble melted butter on top. Sprinkle with nuts. Bake 50 minutes at 350 degrees. Let cool, cut in squares and top with Cool Whip.

Quinn's Roasted Pumpkin Seeds and Carved Pumpkin

2011-10-28T17:34:00.001-07:00

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The secret to Good Pumpkin Seeds is to Boil them first!! Quinn has be enjoying carving pumpkins. We had a fun day of experimenting in the Kitchen making Candy Corn Cupcakes, Roasting pumpkin Seeds and more..

Toasted Pumpkin Seeds

INGREDIENTS
One medium sized pumpkin
Salt
Olive oil
METHOD
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Baking: Candy Corn Cupcakes

2011-10-28T16:55:00.001-07:00

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Candy Corn Cupcakes

1 18.25-oz. white cake mix
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange Gel food coloring (about a heaping 1/2 tsp. of each)
A double batch of Perfect Cupcake Frosting and Filling
Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.
Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.
Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

Perfect Cupcake Frosting and Filling
recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes .

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Baking: Vampire Fangs and Bat Wing Cookies

2011-10-25T17:05:00.001-07:00

Baking: Halloween Cookies Witchy Tricks and Treats

2011-10-21T06:58:00.000-07:00

A Halloween Collection of Cookies Baked up for a Benefit Auction.

The Tags that I created went great with my witch cookies.

Roasted-Tomato Basil Soup

2011-10-20T07:20:00.000-07:00

I made this Yesterday for Dinner last night. Perfect Recipe for right now. We got our first frost for the season. I harvested the remaining Basil from the garden and used up the last of the garden tomatoes from the Local Farmer's Market. This recipe calls for tons of tomatoes and 4 packed cups of Basil!

Perfect Simple Soup from Barefoot Contessa cookbook

Roasted Tomato Basil Soup

Ingredients
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Baking: Husband Cake from a 1949 recipe booklet

2011-10-18T05:57:00.001-07:00

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A Very Popular Cake from the past. It is sometimes called Spiced Tomato Soup Cake. I found it called Husband Cake in a vintage recipe booklet from 1949 that I picked up at a garage sale. I baked the cake in a 9x13 pan but found many similar recipes online that were baked in bundt pans.

1 cup sugar
1/2 cup shortening
1 can tomato soup
2 cups flour
1/2 tsp cloves
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cup chopped nuts and raisins or nuts and dates

Cream shortening and sugar.

Rinse soup can with 2 Tablespoons of water and add to soup. Add soda to soup. mix well, and add to creamed mixture. Sift Dry ingredients together and add fruit and nuts. Beat Well and bake in a rectangular pan 40 minutes at 350 degrees.

Icing:

Cream together 1 pkg cream cheese and 1 1/2 cups powdered sugar. Add 1 egg yolk, last and mix well. Let stand 10 minutes, then spread on cake.

(I left out the egg yolk and added a few tablespoons of whole milk)

Cades first Pheasants

2011-10-15T13:25:00.001-07:00

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Caesar Club Sandwiches and Pesto Pea Salad

2011-10-10T06:06:00.000-07:00

CAESAR CLUB SANDWICHES

Ingredients
Canned chicken- chopped
Good olive oil
Kosher salt
Freshly ground black pepper
Garlic Powder
Paprika
4 ounces thinly sliced ham
1 large garlic clove, chopped
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
Italian Bread Rolls
2 ounces baby spinach, washed and spun dry
Roma Tomatoes, sliced thinly
2 to 3 ounces Parmesan, shaved
Directions

Place the chicken in a colander and drain. Place in a bowl and drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Mix in 1/4 cup Dressing ( recipe Below) Set Aside.

To Make Dressing:

Place the garlic in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta or Italian buns in half. Spread the cut sides of each piece with the 1 Tablespoon Caesar dressing. Place a few spinach leaves on the bottom piece of bread and then layer in order: 2 slices of tomatoes, shaved Parmesan, 2 to 3 slices of ham, and 1/4 cup chicken mixture. Sprinkle with salt and pepper. Place the top slice of ciabatta on top and secure with a pick.

PESTO PEA SALAD

Ingredients
2 cups of frozen peas- Thawed
2 tablespoons pignolis, toasted (see note)
2 1/2 cups baby spinach leaves
4 tablespoons Prepared Pesto
1 cup freshly grated Parmesan

Directions

Defrost Peas

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas over the spinach. Add the pesto and toss. Sprinkle with salt and pepper and some parmesan.

Plate Salad and then top with a sprinkling of parmesan and pine nuts.

Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

Fun Day of Treasure Hunting

2011-10-08T17:05:00.000-07:00

I had a great day of treasure hunting! Beautiful weather and lots of great finds! I am trying to decide what to keep and what to sell on Etsy. I just love the Vintage Jar full of old buttons!

Grand Opening re Joyceables

2011-10-01T08:49:00.001-07:00

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Beautiful Weather Makes it Fun to Garden

2011-09-28T06:23:00.001-07:00

I have been busy trying to get a Few more Master Garden Hours in. I have enjoyed the Beautiful weather the last couple of days!!

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Enjoyed the Omaha Chocolate Festival with a booth for Art Chicks

2011-09-26T05:31:00.001-07:00

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2011-09-26T05:21:00.001-07:00

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Apple Raisin Bars

2011-09-22T06:27:00.001-07:00

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Recipe from Family Circle
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups packed light-brown sugar
2 eggs
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 1/2 cups diced Golden Delicious apple
3/4 cup raisins
Directions
1. Heat oven to 350 degrees F. Liberally coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
2. In a medium-size bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.
4. Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.
5. Bake at 350 degrees F for 35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving.

Making sushi at home

2011-09-19T05:45:00.001-07:00

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This was so fun to try.

1 1/4 pounds of sushi rice (23/4 cups)
3 cups water
1/2 cup Mirin, plus additional for moistening nori
5 sheets nori (1 pkg)
4 tsp wasabi powder mixed with 2 tsp water to make a paste
1/2 cup red onion small diced
1 carrot, julienned
1 scallion, julienned - green part only
1 hothouse cucumber, seeded and julienned
1 10-ounce jar pickled ginger
we also made a few rolls with Cream cheese and smoked salmon,
Shushi dipping sauce ( recipe follows)

Place rice in a strainer and rinse under cold water until fairly clear, about 5 minutes. Shake out excess water and let rice dry in strainer about 15 minutes.

Put rice in a pot with exactly 3 cups of water and cook covered on high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn heat off and sprinkle with 1/4 cup mirin. Replace lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.

To prepare Sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. place one nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cup rice flat on top of nori, leaving 1 1/2 inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.

Spread 1/4 teaspoon wasabi paste in a horizontal stripe along the lower edge of the rice. Over the wasabi, lightly sprinkle the onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making straight bundles of vegetables. Place 1 layer of pickled ginger slices on top.

To roll sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle. - The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out. Repeat the process with the other ingredients.

Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces. Place on a platter and serve with more pickled ginger, wasabi, and Sushi Dipping sauce.

Sushi Dipping Sauce

1/2 tsp wasabi powder
1/4 tsp water
1/2 tsp crushed red pepper flakes
1 tsp minced pickled ginger
1 tsp minced scallion ( green part only)
1/4 cup white wine vinegar
3 T good soy sauce
1/2 tsp sesame oil

Combine wasabi powder and water to make a paste. mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve as a dip with the sushi.

Baking : Cowboy Cookies- An old-fashioned Cookie Recipe

2011-09-15T06:54:00.000-07:00

Great Cookies. Recipe is from that old Lutheran church cookbook again- along with this poem.

THE COOKIE JAR

A house should have a cookie jar,
For When it's half past three,
And children hurry home from school,
As hungry as can be.

There's nothing quite so splendid,
In filling children up,
As spicy, fluffy ginger cakes,
And sweet milk in a cup.

A house should have a Mother,
waiting with a hug,
No matter what a boy brings home,
A puppy or a bug.

For children only loiter,
When the bell rings to dismiss,
If no one's home to greet them,
With a cookie and a Kiss.

COWBOY COOKIES

1 cup butter
1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 eggs
2 cups flour
1 tsp baking powder
1 tsp salt
1 1/2 tsp vanilla
2 cups oatmeal
2 cups flaked coconut
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla. Stir in sifted dry ingredients. Then add oatmeal, coconut and chocolate chips. Drop by Tablespoons on cookie Sheets. Bake at 350 degrees for 12 to 15 minutes.

Baking : Old-Fashioned Pumpkin Roll

2011-09-14T08:46:00.001-07:00

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Fall weather has arrived. We woke to chilly air this morning and it is expected to get up to just 60 degrees this afternoon. Perfect Fall Dessert: Pumpkin Roll

The Boys all loved this. This recipe comes from that old church cookbook I have been enjoying lately.

PUMPKIN ROLL

Beat 3 eggs on high for 5 minutes.

Add: 1 cup sugar, 3/4 cup pumpkin, 1/4 tsp vinegar

Stir in: 3/4 cup flour, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt, 1 tsp baking powder

Pour into greased, floured jelly roll pan (15x10). top with 1/2 cup crushed nuts. Bake in a 350 degree oven for 15 minutes. Turn out onto a tea towel ( cover towel with powdered sugar).
Roll up towel. Let set for a few minutes. Unroll and spread with cheese filling listed below. Roll again and cool, slice and serve, or freeze or refrigerate.

Filling:

Beat 6 ounces of cream cheese and 4 Tablespoons of butter until soft. Add 1 cup powdered sugar, 1 tsp vanilla until fluffy. fold in 1 cup of cool whip.

I gathered these acorn caps yesterday - I have some for sale on my Etsy store. I am excited to do a craft project with some of them- This crisp fall weather sets the mood for crafting.

2011-09-14T07:57:00.001-07:00

I love how the Sweet Autumn Clematis blooms with the Morning Glory all intertwined. Beautiful!

September Garden Chores

2011-09-14T07:04:00.001-07:00

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I picked up this garden Statue last week at a garage sale- just love him!

These are Great Gardening chores for September
Info from A way to Garden.com

THE FALL IS COMING, the fall is coming. Nothing to worry about, Chicken Little, if the garden’s been planned for enjoyment in all seasons…well, unless you slack off now and let those foxy weeds go to seed and gobble up the whole place. No, no definitive “end” to the season lies ahead, and some of us even feel happy about the coming of slightly quieter, more contemplative times where less obvious garden stars can shine. Peak planting and dividing time is coming up now; make that work include some focus on the addition of fall and winter plants to the landscape.
AS YOU BEGIN to wind down and clean up, take notes of what worked and didn’t. Mark areas that would have been easier to maintain with a workhorse groundcover in place, for instance, or areas where more bulbs might fit. I have already made a walkabout and identified a few shrubs whose days are numbered; just not enough bang for the buck (well, for the space they take up).
TREES & SHRUBS
BE SURE TO WATER trees and shrubs now through hard frost, so that they enter dormancy in a well-hydrated state. Evergreens (needled ones and broadleaf types like rhododendron, too) are particularly vulnerable to desiccation and winterburn if not well watered before the cold and winds set in.
DON’T PANIC IF EVERGREENS start to show some browning or yellowing of needles this month and next. The oldest, innermost needles typically shed after a few years on the tree.
HOPEFULLY YOU STOPPED FEEDING woody plants in July or August. Promoting more soft growth after July-ish isn’t good; time for them to start moving toward the hardening-off phase of their cycle. No more eats till earliest spring.
ALWAYS BE on the lookout for dead, damaged, diseased wood in trees and shrubs and prune them out as discovered. Ditto with suckers and water sprouts. No hard pruning now, though; too late to risk encouraging regrowth.
VEGETABLE, FRUIT & HERBS
AS VEGETABLE PLANTS (and annual flowers) fade, pull them to get a start on garden cleanup. Before composting the remains, cut them up a bit with a pruning shears or shred, to speed decomposition. That said, my earliest crop of lettuce each spring comes from a ‘Black Seeded Simpson’ plant I just let flower and self-sow in a corner of the garden year after year. Untidy to some eyes, but it always makes me smile.
PARSLEY AND CHIVES can be potted up and brought indoors for offseason use, or freeze some (or give the plants some extra protection and keep harvesting from the garden). A few garlic cloves in a pot will yield a supply of chive-like (but spicier) garlic greens all winter for garnish. Sow seeds of bush basil in a pot, too, and grow on a very sunny windowsill if you are a really determined type.
IF NEXT YEAR’S GARDEN plans include a patch of strawberries or asparagus, do the tilling and soil preparation now so the bare-root plants ordered over the winter can be planted extra early come spring.
AS AREAS COME EMPTY from harvest, build vegetable-garden soil by sowing cover crops: medium red clover if you get right to it, or perhaps winter rye if you don’t do some areas till mid-fall. These “green manures” will be turned under to improve soil tilth and fertility.
IF YOU HARVESTED YOUR own garlic, save the best heads with the biggest cloves for replanting later this month or next (about a month before frost is in the ground). Otherwise, order bulbs now. Prepare a sunny spot, and plant each clove 1-2 inches deep and 6 inches apart in the row, with about 12 inches between rows. Green growth will happen this fall, which is great; don’t panic. It’s a hardy thing.
FLOWER GARDEN
DON’T DEADHEAD FADED perennials, biennials and annuals if you want to collect seed (non-hybrids only) or plan to let some self-sow. Nicotiana, annual poppies, larkspur, clary sage and many others fall into this leave-alone group. So do plants with showy or bird-friendly seedheads, like coneflowers, some sedums, clematis and grasses.
DAYLILIES can be dug and divided as they complete their bloom cycle, right into fall, if needed.
PEONIES are best divided and transplanted in late August through September, if they need it. Remember with these fussy guys that “eyes” must not be buried more than an inch or two beneath the soil surface. Want more peonies? Now’s the time to order.
MANY POPULAR ANNUALS can be overwintered as young plants if you take and root cuttings now rather than try to nurse along leggy older specimens. Geraniums, coleus, wax begonias, even impatiens (to name just a few common ones), if grown in good light indoors and kept pinched and bushy, will yield another generation of cuttings for next spring’s transplants. Probably best to expend this effort and space on things you really treasure—an unusual form of something, not the garden variety.
IF TUBEROUS BEGONIAS like ‘Bonfire’ or ‘Bellfire’ are starting to go slack, let them dry off and rest early, or they will rot. This ultra-wet season was too much for mine, which have been under cover in the garage drying for weeks now.
ORDER BULBS promptly (see Sources), and plant as they arrive (lilies most urgently). Remember our “early, middle, late” mantra when ordering, for a prolonged show. Many bulb questions answered here.
PREPARE NEW beds for fall planting by smothering grass or weeds with layers of recycled corrugated cardboard or thick layers of newspaper, then put mulch on top.
RE-EDGE BEDS to make a clean line and define them. Don’t let them get overrun just because summer’s wound down. A clean edge makes a big difference.
HOUSEPLANTS
REST AMARYLLIS BULBS by putting them in a dry, dark place where they will have no water at all for a couple of months. I put mine in a little-used closet.
IF HOUSEPLANTS NEED repotting, do it before they come inside later this month (less messy than in the house!). Don’t step up more than an inch (on small pots) or a couple (on large ones). Most plants don’t like to swim in their containers.
LAWNS
MID-AUGUST TO MID-SEPTEMBER is prime lawn-renovation and planting time in the North. Have you reseeded yet?
DON’T BAG OR RAKE clippings; let them lie on the lawn to return Nitrogen to the soil, right through the last mowing in late autumn.
COMPOST HEAP & MULCH
ORDER A SUPPLY of bulk mulch, which is cheaper than the packaged kind and also eliminates the waste of all those heavyweight plastic bags. Many local nurseries deliver. Top up mulch in all garden beds as they get cleaned up gradually in fall.
DON’T LET THE HEAP dry out completely, or it will not “cook.” Turning it to aerate will also hasten decomposition, but things will rot eventually even if not turned. I extract more finished material and screen it each fall, to work into the gardens (and make more room for incoming fresh debris).
On using this list in your garden: Zone 5

Football and Cross Country

2011-09-13T13:29:00.000-07:00

School activities and Sports are back in Full Swing!

Harvest Zucchini

2011-09-13T07:38:00.000-07:00

Great Side Dish- Great use for Zucchini or Summer Squash

1 1/4 pound zucchini
1/3 cup chopped onion
1/4 cup butter
1/2 cup sour cream
2 tbsp. milk
2 tsp. paprika
2 tsp. poppy seed
1 tsp. salt

Wash zucchini, remove stem and blossom ends, but do not pare.
Cut into slices.
Heat butter in a 10 inch skillet,
Cover and cook zucchini and chopped onion, stirring occasionally, until the zucchini is tender.

Mix paprika, poppy seeds, and salt together.
Gently stir into cook zucchini and heat through.

Time to Pick BitterSweet

2011-09-13T06:49:00.001-07:00

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Classic Lemon Bars

2011-09-13T06:48:00.003-07:00

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Super Simple Classic Lemon Bar recipe from an old church cookbook

1 cup butter
2 cups flour
1/2 cup powdered sugar

Cut butter into flour and powdered sugar mixture. bake 350 degrees 25 minutes. Top with the following mixture:

4 Tablespoon flour
2 cups granulated sugar
1 tsp baking powder
4 eggs slightly beaten
6 Tablespoons Lemon Juice- freshly squeezed
Zest of 2 Lemons

Mix Dry ingredients together. Beat eggs slightly, add lemon juice to dry ingredients. Bake 25 minutes. Sprinkle with powdered sugar.

Wild Rice and Chicken Salad

2011-09-13T06:48:00.001-07:00

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Great Recipe from Dining Dakota Style cookbook

3 cups water
1/2 tsp salt
1 T butter
1 cup long grain wild rice
1/4 cup orange juice
1 1/2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 Large garlic cloves, crushed
1/2 tsp ground pepper
1 1/2 Tablespoons of olive oil
1 Pound cubed cooked Chicken breast
1 red bell pepper,cut into 1/2 inch pieces
6 green onions- sliced
1/2 cups fresh basil
2 Tablespoons capers
3 cups Romaine

Bring the water, salt and butter to a boil in a medium saucepan. Stir in the wild rice. Reduce the heat to low and simmer, covered for hour. whisk the orange juice, vinegar, Dijon mustard, garlic, pepper, and olive oil together in a large bowl. Add the cooked rice, chicken, bell pepper, green onions, basil, ad capers and mix well. Add the romaine and toss to combine.

Serves 4 to 6

Fun new Vintage Jewelry

2011-09-13T06:47:00.001-07:00

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Cookies

2011-09-07T10:56:00.000-07:00

Mona's Mothers Mothers Best Friend's Favorite Cookie

2011-08-30T10:01:00.001-07:00

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Funny Name for a Cookie!- So I wanted to try it. I found the recipe in an old cook book. I was lucky enough to get a pile of old pamphlet and spriral bound church cookbooks for free at an estate sale. Super old recipe. These are light and tasty and can be Mixed in one bowl.

Ingredients
1 cup white sugar
1/2 cup brown sugar
1 eggs
1 cup butter
1 1/4 cups flour
1 1/4 cups quick-cooking rolled oats
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
Directions
Preheat oven to 350°F.
Beat egg in a medium bowl.
Add butter and both sugars. Cream well.
Add remaining ingredients and mix to combine.
Drop onto baking sheet and flatten slightly.
Bake for 12-15 minutes, until golden.

Harvest Dinner Pie

2011-08-24T05:58:00.000-07:00

Have lots of Zucchini squash, onions, basil, and tomatoes from the garden? This dish makes a beautiful dinner and its great to use fresh from the garden ingredients.

1 (9-inch) deep-dish unbaked pie crust

1 pound ground beef

1 small yellow onion, chopped

Pinch of salt and freshly ground black pepper

1 tsp garlic powder

2 cups mexican cheese
I added 1 tsp taco seasoning to the cheese

1 cup sliced mushrooms

2 small zucchini or yellow squash, sliced thinly

2 Large tomatoes, sliced

Preheat oven to 375 degrees

Place pie crust in a pie pan. In a large skillet, brown the ground beef with onion, salt, pepper and 1/2 tsp garlic powder stirring frequently until meat is cooked.

Spread the beef mixture inside the pie crust. Layer 1 cup of the cheese over the beef. Layer the mushrooms on top of the cheese and sprinkle with the remaining 1/2 teaspoon of garlic powder. Layer the zucchini on top of the mushrooms, overlapping as necessary. Sprinkle another pinch of salt and pepper over the zucchini. Layer the tomatoes over zucchini, overlapping as necessary.

Bake for 20 minutes. Cover the top with the remaining 1 cup cheese, being careful to keep the cheese in the pan. Bake for another 20 minutes, until cheese is melted and browning. Let cool slightly before serving.

After school Treats: Brownies with Mae's Mocha Icing

2011-08-22T11:27:00.001-07:00

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Ingredients
For Brownies:
Four 1-ounce squares unsweetened chocolate
1/2 pound (2 sticks) butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
11/4 cups all-purpose flour
For Mae's Mocha Icing:
1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
3 teaspoons pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
Cooking Directions
Preheat the oven to 325°F.
To make the brownie batter, place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream, the butter and sugar. Beat in the eggs.
With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix.
Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter into the baking pan. Spread it to even out the surface. Bake at 325°F for 45 to 50 minutes, until the center is no longer soft. Set the brownies aside to cool completely before icing.
To make the icing, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt, and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee.
Whip until the icing is the desired consistency. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, then slice the brownies into squares.

BBQ jalapeno Poppers

2011-08-21T17:27:00.001-07:00

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18 whole Fresh Jalapenos, 2-3 Inches In Size
8 ounces Cream Cheese, softened
Shredded cheddar cheese 1/2 cup
Chopped onion 1/4 cup
18 Thin(regular)slices Bacon, Sliced In half
BBQ sauce
Toothpicks

Preparation Instructions

Combine the cream cheese, cheddar cheeses, and chopped onion.

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).

Smear softened cream cheese mixture into each jalapeno half. Wrap jalapeno with bacon pieces and Secure by sticking toothpick through the middle.

Brush with BBQ sauce.

Bake on a pan with a rack in a 275 degree oven for 60 degrees. These are best when
the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

Beautiful Things from A Farmer's Market

2011-08-21T14:41:00.000-07:00

Making Homemade Ravioli (ITALY)

2011-08-21T14:31:00.000-07:00

Great Recipe from The National Grange Cookbook

I made this for dinner after the First day of School on Thursday night. Takes a little time but turned out great.

1 pound ground Italian Sausage
1 small onion, finely chopped
2 tsp parsley chopped
1 cup basil chopped
1/2 cup bread crumbs
1/2 cup Parmesan Cheese
Salt and Pepper to Taste
3 eggs, slightly beaten
1 recipe Ravioli Dough
1 Recipe Ravioli Sauce
Parmesan Cheese

Brown Sausage with onion, garlic and parsley in skillet, stirring frequently. Combine with Basil, bread crumbs, 1/2 cup Parmesan Cheese, salt and pepper in a bowl. Mix well. Add enough egg to bind. Drop by teaspoons 2 inches apart onto 1 rectangle Ravioli Dough. Top with Remaining Ravioli Dough. Press around Mounds of filling to form squares. Cut squares apart with pastry cutter. Drop into 8 quarts of boiling water - salted. Cook for 15 to 20 minutes; drain. Place in Serving Bowl and pour Ravioli Sauce over top and sprinkle with additional Parmesan Cheese.

Ravioli Dough:

3 cups Flour
1/4 tsp salt
2 eggs
2 T butter

Sift flour and salt into bowl; make well in center. Place eggs and butter in well. Mix thoroughly. Add about 1 cup warm water gradually to make stiff dough. knead on floured surface until smooth. Let rest, covered for 10 minutes. Divide into 2 portions. Roll each portion into thin rectangle on floured surface.

Ravioli Sauce

1 1/2 pounds ground beef
1 large onion chopped
3 cloves garlic minced
1/4 cup olive oil
1/4 cup tomato paste
4 medium cans tomato sauce
2 tsp chopped parsley
1 tsp each of Rosemary, allspice,
1/2 tsp each of Celery salt, Thyme
3 Tablespoons Worcestershire sauce

Brown Ground beef with onion and garlic in olive oil in saucepan, stirring frequently. Stir in tomato paste blended with 1 1/2 cups hot water. Add remaining ingredients; mix well. Simmer for 2 to 3 hours, adding water as necessary for desired consistency.

Vintage Cupcakes

2011-08-21T14:28:00.000-07:00

My Favorite Cup Cake pan is a 1942 pan that I picked up at a thrift store. Wish I could find another one.

Barnyard Animal Cookies for Baby Shower- "Mooving" into Motherhood

2011-08-19T20:42:00.000-07:00

Baking:Old-Fashioned Blueberry Buckle with Quinn

2011-08-19T17:08:00.001-07:00

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Quinn was in the baking mood. He helped me make this Blueberry Buckle.

What is a Buckle? A Buckle is an Old-fashioned, single-layer cake with a streusel-type topping. The Batter is quite dense. As the cake bakes; the batter sinks to the bottom of the pan, which makes the streusel buckle on top.

Cake
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
3/4 cup milk
2 cups ( 1 Pint ) Blueberries

Streuesel Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp ground cinnamon
1/4 cup butter, softened

Whipped cream for serving- optional

Preheat oven 375
Spray a 9-inch springform pan with nonstick cooking spray

To make the cake, in a medium bowl, stir together the flour, baking powder, and salt. In a large mixing bowl, cream the shortening and sugar for 3 minutes, or until fluffy. Add the egg and beat. Add the flour mixture in three parts, alternating with the milk. Next, fold the blueberries into the batter. Pour the batter into the prepared pan.

To make the streusel topping, combine the dry ingredients in small bowl. Add the butter and mix with a fork. The topping will be crumbly. Sprinkle it evenly over the batter.

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the Cake cool completely, then transfer from the pan to a serving plate. Slice and serve with a dollop of whipped cream, if desired.

2011-08-19T16:47:00.001-07:00

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Lone Ranger Chicken

2011-08-15T06:38:00.000-07:00

Super Easy Chicken Recipe for Dinner.

1 Broiler, cut into quarters
1 8 ounce can tomato sauce
1 small onion, chopped
2 T soy sauce
1 T sugar
1/2 tsp mustard
1/2 tsp garlic powder

Wash Chicken; pat dry. Arrange in a buttered Baking Dish. Combine remaining ingredients in bowl; mix well. Spoon over chicken; coating well. Bake at 400 degrees for 1 hour or until Chicken is tender.

Minty Garden Bread Salad

2011-08-15T06:09:00.001-07:00

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4 Pita Breads or 4 slices of bread
4 large ripe tomatoes
2 cucumbers, peeled, cut in half lengthwise, and cut into 1/2 inch pieces
4 scallions thinly sliced- or 1/4 cup minced red onion
1 cup black olives
2 cups crumbled feta cheese
1 cup fresh mint
6 T olive oil
1/4 cup red wine vinegar

1. Grill the pita or slices of bread, about a minute on each side. or just toast them in the toaster.

2. Combine the tomatoes, cucumbers, scallions, feta, and mint in a large bowl. Toss to combine.

3. Whisk the olive oil and vinegar together in a small bowl and set it aside.

4. Shortly before serving, tear the pita breads into 1 1/2 inch pieces and add them to the salad. Season the salad with salt and pepper, rewhisk the vinaigrette, and then drizzle it over the salad. Toss well and serve immediately.

Peep Baby Shower Cupcakes

2011-08-15T06:08:00.001-07:00

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Pico De Gallo

2011-08-12T18:32:00.001-07:00

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yellow or red onions
Garden Tomatoes
Cilantro
Jalapenos
Lime
Salt

1. Dice up the onions.
2. Next, dice up an equal amount of tomatoes equal to the quantity to the onions
3. And grab a bunch of cilantro equal to the quantity to the tomatoes and chop it up pretty finely.
4. Now, slice 1 or 2 jalapenos in half. Scrap out the seeds. Dice them finely.
5. Now dump the four ingredients into a bowl. Notice that there's equal quantity of onion, tomato, and cilantro. - THAT IS THE SECRET OF PERFECT PICO DE GALLO!!
6. Slice a lime in half and squeeze the juice from half of the lime into the bowl.
7. Sprinkle with salt, and stir together until combined. Adjust to taste- salt and jalapenos.

ENJOY as a relish or with tortilla chips

Enjoying This Beautiful Weather

2011-08-11T06:44:00.000-07:00

Banana margaritas

2011-08-08T13:13:00.001-07:00

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Banana Margaritas

These were so Good!

Granulated sugar
cut lime half
2 ripe bananas, peeled and frozen and cut into chunks
1/2 can (12 oz) Frozen Limeade Concentrate
2/3 cup tequila
1/2 cup triple sec or other orange liqueur

Dampen the rims of each margarita glass with cut lime half; press into sugar on small plate. Combine ice, bananas, limeade concentrate, tequila and triple sec in blender. Cover and blend until smooth. Pour into prepared glasses

50th Birthday Cake

2011-08-06T05:30:00.001-07:00

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2011-08-04T21:06:00.001-07:00

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Chocolate sheet cake

2011-08-03T16:03:00.001-07:00

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Super Easy Great Recipe. Comes from Pioneer Woman.
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Pineapple Turkey Tea Sandwiches

2011-08-02T16:05:00.001-07:00

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A great summertime sandwich.

Pineapple red onion Cream cheese spread:

8 ounces cream cheese at room temperature
1/4 cup chopped walnuts
1/2 cup crushed pineapple- lightly drained
1/2 cup chopped red onion
combine all ingredients in a blender or a mixer

Spread this mixture on raisin bread. Layer sandwich with romaine, fresh basil leaves, cucumber slices, tomato slices, smoked turkey. Sprinkle with salt and pepper.

Backyard Visitors

2011-08-02T13:51:00.000-07:00

We have 4 of these guys frequenting our backyard. They have had a nest this spring and last. We are worried they will eat our fish.

Fresh as Summer Salad

2011-08-02T12:04:00.001-07:00

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We Loved this Salad. Great way to use Lemon Balm from the Garden

Ingredients
2 romaine hearts, torn
2 tablespoons Olive Oil
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm
3 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas
3 tablespoons pistachios
3 lemon wedges
Directions
Place romaine in a large bowl; drizzle with oil and toss to coat.
Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice,
salt, nutmeg and pepper; add to romaine mixture and toss to coat.
Transfer to a serving platter. Top with garbanzo beans and
pistachios. Squeeze lemon wedges over the top. Serve immediately.
Yield: 8 servings.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1 cup yogurt in prepared strainer; refrigerate overnight. Discard

Baking Germany Meat Pies: Bierrocks

2011-08-02T12:03:00.003-07:00

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Just another name for Runzas

Makes a large amount

From the National Grange cookbook: A collection of Classic American and Old World recipes from the kitchens of Rural America

2 pkg dry yeast
2 cups milk, scalded
3 T sugar
3 T shortening, melted
1 T salt
7 to 8 cups flour
2 Pounds Ground beef
1 large onion, chopped
1 16 ounce can sauerkraut

Dissolve yeast in 3/4 cup water in bowl. Add cooled milk, sugar, shortening, salt and 4 cups flour until smooth. Stir in enough additional flour to make easily handled dough. Knead on floured surface for 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered, for 1 hour or until doubled in bulk. Brown ground beef in skillet, drain. Add onion and drained sauerkraut; mix well. Roll dough into two 1/4 inch thick rectangles. Cut into 4 inch squares. Place large spoonfuls of ground beef mixture in center of each square. Fold corners to center to enclose filling; press to seal. Place in baking pan. Let rise, covered, until doubled in bulk. Bake for 20 minutes or until golden brown.

2011-08-02T12:03:00.001-07:00

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Making a clay pot person for the garden

2011-07-28T14:18:00.001-07:00

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Making mini cherry pies

2011-07-28T13:06:00.001-07:00

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2011-07-24T17:22:00.000-07:00

Baseball Birthday Cake

2011-07-24T16:45:00.000-07:00

2011-07-17T06:10:00.000-07:00

2011-07-16T11:51:00.001-07:00

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Star Wars Cookies

2011-07-16T09:33:00.000-07:00

July Garden

2011-07-07T20:49:00.000-07:00

Fourth of July Fun

2011-07-07T06:55:00.001-07:00

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Crepes with shrimp, tomatoes, and chives

2011-06-27T07:26:00.001-07:00

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I love making crepes.. They really are easy- I use an electric crepe maker; but if you do not have one they are very similar to making pancakes in a frying pan. This is a great crepe fillings recipe to make for a quick dinner. This simple sauté of shrimp, tomato, and chives is also delicious served over rice.

Crepes with Shrimp, Tomato, and Chives

2 tablespoons olive oil
1 medium onion, chopped
1 pound medium shrimp, peeled and deveined
1¼ pound tomatoes, chopped
¼ cup white wine
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons chopped chives
8-10 crepes

In a large skillet, heat oil over medium-high heat until hot but not smoking. Add onions and cook for 2 to 3 minutes, stirring occasionally, until they start to soften. Add shrimp, tomatoes, wine, salt, and pepper. Simmer and stir until shrimp turns pink, 5 to 7 minutes. Taste and add additional salt or pepper if needed. Remove from heat and stir in chives. Place some shrimp mixture into each crepe, roll up, and serve.

All smiles when we picked him up from Scout camp

2011-06-27T07:25:00.001-07:00

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patriotic cookies for Relay for life

2011-06-26T14:53:00.001-07:00

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Touring Beautiful Gardens < Garden Walk

2011-06-19T06:08:00.000-07:00