Autumn Garland from Tim Holz dies

As I am putting away the fall decorations, I wanted to share the fall garland that I made using  the Tim Holtz sizzix Autumn leaves dies and embossing folder.  It was created with dyed coffee filters, twine, acorn caps, and brown beads.   I think it would be fun to use the same technique to create a holly leaf garland for christmas.

Here is where I found the inspiration for the garland: 

Sizzix blog I also created toiled paper pumpkins this fall- The best part is they are no sew and I just took them apart now that the Autumn decorating season is done. - I love that I don't have to store them.

Creating: Christmas Cards

Its that Time- I am about ready to start making this years Christmas Cards.  These are a few of the ones from that year.   

Crafting instead of Shopping on Black Friday

I spent most of Today making some more Leather Cuff Bracelets for a Local Shop.

Quinn's Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Paula Deen Recipe from Food Network

Hope You Had a Wonderful Thanksgiving

We spent Thanksgiving day Cooking and Eating at our own pace.- Just the four of us at home. We had a great time cooking together.  We each decided what we were going to make Thanksgiving Morning. The boys found some  great new recipes on the Food Network website

Quinn made a Pumpkin Cheesecake, Cade made Mashed Sweet Potatoes, Scot made a Balsamic Turkey with Apple Stuffing and an Apple Tart, I made a cheese ball, Cranberry Chutney, and a baked Ham.  

Cranberry-Orange Chutney
4 medium oranges
1/2 cup orange juice
1 pound fresh cranberries
2 cups sugar
1/4 cup crystallized Ginger - diced
1/2 tsp tabasco sauce
1 whole cinnamon stick
1 medium clove garlic- peeled
3/4 tsp curry powder
3/4 raisins

makes 6 cups
Remove outer rind from oranges to make 1/4 cup thin slivers.  Then cut oranges cross-wise into 1/4 inch thick slices.  Cut slices into quarters.  Combine all ingredients in a saucepan and cook over moderate heat stirring until sugar dissolves and cranberries pop open. Remove from heat.  Discard Cinnamon stick and garlic clove.  Serve hot or cold.

Baked Virginia Ham

Balsamic Roasted Turkey with Apple Stuffing

• 1 turkey (10-15 pounds)
• ½ cup grapeseed oil or olive oil
• ½ cup balsamic vinegar
• 1 tablespoon celtic sea salt
• 10 apples, peeled, cored and sliced in half
• 4 sprigs rosemary

1. Remove the gizzards (save in refrigerator for gravy)
2. Rinse bird well and pat dry with paper towels; then truss (tie legs together with string)
3. Place turkey breast side up in a roasting pan, then put rosemary inside bird
4. Drizzle bird with oil and balsamic vinegar, then sprinkle with salt
5. Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird
6. Place roasting pan with turkey, apples, etc. in oven on lowest rack
7. Roast at 325°, 15 minutes per pound; a 15 pound turkey requires 3 hours and 45 minutes
8. If skin begins to brown too soon, cover with foil
9. To check temperature stick a meat thermometer deep into thigh; at 175° it is safely done
10. Remove turkey from oven and allow to sit for 20 to 30 minutes before carving
11. Serve

Serves 12

Cinnamon Apple Tart with Pecan Crust

4-5 medium Jonagold apples, peeled, cored and sliced ⅛-inch thick

• 1 tablespoon fresh lemon juice
• 1 tablespoon arrowroot powder
• 1 tablespoon honey
• 1 tablespoon ground cinnamon
• 1 Pecan Tart Crust

1. In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
2. Fan apples out on top of uncooked crust, forming a circle
3. Layer more apples over circle and in its center
4. Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling
5. Remove foil and cook uncovered for 5-10 more minutes

Serves 6

Dried Beef Cheese Ball

2 (8 oz)  pkgs of cream cheese
4 pkgs of dried beef, chopped fine
1 T. Wasabi powder
1 tsp garlic salt
1/4 cup minced onion
Reserve 2 packages  of the dried beef.  Mix the rest of the ingredients really well and shape into a ball. Roll in the reserved chopped beef.  Refrigerate until ready to serve.

Mashed Sweet Potatoes

Recipe courtesy Rachael Ray

Ingredients

• 3 pounds sweet potatoes, peeled and cut into chunks
• 1/2 stick butter
• 1 banana, sliced
• 1 orange, zested and juiced
• 1 cup chicken stock
• 1/2 cup brown sugar
• 1/2 teaspoon grated nutmeg
• Salt and pepper

Directions

Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve
.