Country Pleasures

Tasty Tuesday

2012-01-24T13:28:00.000-06:00

We love brownies, and I haven't met a brownie yet that we wouldn't eat! Just call us the Brownie Bunch! One of my grand daughter's loves my brownies so much, it's all she wants everytime we see her, so this post is for her! With Valentines Day coming up soon, I thought I'd make my loved ones something different this year and this Red Velvet Brownie is just the perfect thing!

Red Velvet Brownie

Ingredients

1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Small-Batch Cream Cheese Frosting
Garnish: white chocolate curls

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Note:

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

Southern Living
DECEMBER 2010

Planning with Pinterest!

2012-01-22T15:58:00.000-06:00

I feel like a slug today, caught a cold from my granddaughter plus were still socked in with fog, which I don't mind, the cold can pass though.......so I'm cheering myself up by planning my spring garden projects using Pinterest! Not only is this site for swooning over all the pretties, yummy recipes and cute things to make, it's also a very useful tool in planning, be it a garden, remodel or anything really! You can create a board on any subject and start saving all the information right there, very handy and cleaver! So, now I'm on a hunt for a old gate so I can make this charming window box!

I'm definitely trying this, they claim you can grow 100 lbs of potato's in a 4 foot square space! Sounds perfect to me and it's on the to do list!

Another keeper, the $50 greenhouse, great for my budget and will help get a jump on the growing season adding more savings, love it!!

And last, but not least and I don't know why I didn't think of this one, the cheapest greenhouse ever, well, the effects of a greenhouse that you can move about then indoors at night! Cleaver and cheap, right up my alley!! Planning for spring projects sure has made me feel better on this gloomy day and I'm one step closer to being prepared for my favorite season of all, gardening!!! If your still in the dark about Pinterest, check it out, light bulbs will go off in your head each and every time you visit and add to your boards! This much fun and inspiration in one place is genius!!

My New Sewing Addiction!

2012-01-19T13:33:00.000-06:00

In keeping with my Pinterest pledge for the New Year, I've been making dresses from onesies for my grand daughter, Miss Ellie, who might have to wait till summer to wear the blue dress, it did come out bigger than I thought but it was my first one! Because Pinterest has tons of craft ideas, my sewing has improved and expanded to keep my hands busy all winter long! I just wish they made oneies for bigger girls, but I'm wondering why can't I make a dress from a tshirt? Thank you Pinterest for keeping me inspired and creative!

VALENTINE APRON SWAP UPDATE:
Did everyone get their email with their swap partner? You should of by now, because none of them came back? I hope you will enjoy creating a Valentine theme apron for your new friend, and PLEASE, if some reason you can't follow through, let your partner know then me so I can make arrangements to find a replacement, I don't want another swapper to go without like the last swap! Don't forget your tuckins and mail by the first, unless you make arrangements with your partner to be late. Happy sewing!!

Tasty Tuesday

2012-01-17T14:35:00.000-06:00

Saturday mornings have taken on a whole new look, are you watching The Pioneer Woman Cooks on the Food Network? I was hooked from the start, and I mean when I first found her blog a few years ago, then the cookbook came out and another book of her life, then the cooking show! Can't get enough of Ree!! This past Saturday was the start to season 2 so I'm featuring one of her recipes from that show, and because I told my hubby I'd make him one this week, so yes, I'm killing 2 birds with 1 stone = flat apple pie!

Ingredients

5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
1 recipe Perfect Pie Crust, recipe follows
6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

Perfect Pie Crust:

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

This recipe is also in this cookbook, her first. She also has another cookbook due out soon. I love her style, easy recipes and the show is down to earth with simple yet fun to make dishes for all occasions. Needless to say, I'm a big fan and I know you will be too, tune in this Saturday morning, DVR it if the kids get up before you do and the cartoons win!

Baby Caps

2012-01-14T17:36:00.001-06:00

I've had so much fun making baby caps for our newest grand daughter, she has to keep one on her head most of the time to keep the heat in, since she was born 6 weeks early but she sure is catching up fast! I tried my hand at a couple free patterns but was limited since I don't know how to knit or crochet ( on the to do list ) so I finally found a easy pattern using t-shirts! I'm hooked, so easy, cheap too since one t-shirt I caught on sale for $1 made 2 caps and the best part, they are adjustable, just untie the knot at the top if it's too tight! These make great gifts as they can be trimmed in all kinds of pretty ribbon, rick rack, lace....and the list goes on! I'm sorry, I can't find the link that I used, just google baby caps to find the one you like best!

Just a reminder, you only one more day to join us in the Valentine Apron swap, deadline to sign up is midnight the 15th, I'll pair us up on Monday! So, if you love aprons like we do and enjoy making and receiving them, we have room for you on this swap! Just scroll down to that post, you can't miss it! And one last thing before I leave here, thank you for all the comments on my living room. I wish I could paint the black furniture white, but that's not possible, nor is replacing it. This makeover like all my makeovers will be on the cheap, so I'm still hunting for the perfect cream color paint and will start looking at wallpaper this week for that big red wall! Keep the ideas coming, I've enjoyed them all. Many thanks!!

Tasty Tuesday

2012-01-10T13:57:00.000-06:00

I've shared recipes from King Arthur Flour before and they never let me down when I need to whip up something special and muffins are special! The perfect portion of sweetness that's all yours, no sharing! But, I must confess, I still can't make a good homemade cinnamon roll !! So, I compermise by baking other cinnamon rich goodies that come close! And these simply sinful cinnamon muffins are a close second the roll!

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water

*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins

My Bungalow is Begging!

2012-01-08T17:54:00.000-06:00

Winter always temps me to play with color and our living room needs a face lift, it's been 3 yrs. since it was painted the coffee with cream color and brick red, which I was happy with till now. Note to self: never use flat paint with big sloppy dog! I painted every room before we moved in, and that's my excuse but it's a pain to clean so my winter project is giving this space a upgrade and trying to restore the bungalow feeling it never had! This poor house has been neglected for many years, if only you could see the state it was in when we bought it, every room was white, and dirty! The only thing I haven't painted was the ceilings, I hate them, and one day, I will come up with a fix for them! The red wall behind the couch will either get painted or papered, which might be easier than painting over the red and wall paper has made a comeback! :)

My hope for this good size room, which is open to the dining room ( that is brick red on one wall and coffee with cream on the other) is to make it lighter, with only the one window plus door light, it's not very bright in here. I'm thinking a lighter cream color maybe? Any ideas? Most of my furniture is black with other black accents in both rooms.

If you know of any cottage decorating sites that might help, let me know and please feel free to offer any ideas that will help make this space lighter and more cottage-ish. I'm especially interested in changing the look of the leather couch, something to tone it down a bit? So, now you see it, hopefully in a month or so, I'll have a after tour and a bungalow that no longer begs for attention!

Stats & Status

2012-01-06T15:19:00.000-06:00

One of the things I'm liking about the new template designer is the stats tab. I've only recently been checking it faithfully, for the last 3 months maybe and it's just amazed me, the high traffic here on my little ole blog! Rush hour has nothing on this, and I'm not bragging but merely in awe so forgive me! But I had almost 6000 hits last month, 5936 to be exact! And the other morning, I had 171 before 7am! WOW! I love seeing where all of you are, even though the comments left are few compared to the hits, this action keeps me inspired to post more, and I'm trying! And the food posts seem to get more hits than others, hmmm.
This numbers game is fun, and equally fun is keeping my Facebook status updated! I'm loving the new timeline layout there, the photos are bigger and you have more room for your posts, plus you can go to any year listed and see what was going on, not only on your page but your friends too! This will handy if I need a recipe I posted or link I wanted to save but forgot too. It's almost like blogging but with that instant connection to your friends and family. Yep, I"m spoiled by technology, sure will miss the simple life but we must keep up with modern times! Life at home will remain simple and easy but communication is the key to success so I'm trying to keep up! Thank you all for visiting, you make my status in life: SWEET!

Tasty Tuesday

2012-01-03T14:47:00.001-06:00

I love pancakes, all flavors, shapes and creations! I especially love pancakes for dinner when I can eat my supper and dessert on the same plate! lol I rarely make them for breakfast anymore but for all seasons: pumpkin pancakes for fall, followed by apple cider pancakes. Whole wheat, oatmeal, buckwheat too! Gingerbread pancakes for Christmas and winter but the best is homemade! If you've never made them from scratch, try this recipe, you'll never go back to the box! Gingerbread pancakes are moist, spicy and nothing warms the body like ginger! Grate some fresh ginger in the batch if you dare, just don't think of pancakes as breakfast food anymore!

Gingerbread Pancakes

2 c. flour
1 t. baking soda
1/4 t.salt
2 Tb. sugar
1 t. ginger, cinnamon
1/4 t. nutmeg
1 1/2 c. buttermilk
2 lg. eggs
1 1/2 Tb. oil
1/4 c. molasses
In large bowl whisk together flour, baking soda, salt, sugar and spices. In med bowl whisk buttermilk, eggs, oil and molasses. Pour into dry ingredients and mix well. Heat a non stick or lightly greased pan over med heat and cook on both sides till done.

So, if your ever in a stump for dinner, try this recipe, pass the syrup and dig in! Pancakes, it's what's for breakfast and dinner!

Welcoming the Change....

2012-01-01T15:01:00.001-06:00

Does it feel like just another day? That's because, it is! The only difference is were beginning 2012, the numbers may have changed, but we haven't, yet! We welcome the thought of setting high goals for ourselves but how often in real life do we reach them? I'm not downing the day, instead, I use this day to look back, take note and become humble over all the things I've accompished, the hard times I survived and beam with pride over the blessings added to my year, like the arrival of our newest grand daughter who was born 6 weeks early. It wasn't the best of years, way too many hardships, but we made it! And that's what this day is for, to me! To revel in the positives and celebrate the good times!

What is old, is new again! Time has a way of bouncing back, to teach us things we never thought we'd learn. No matter our age, were always learning. And I love that part of growing old, to master something I never thought I could do. Sure, I could stand to lose about 20 pounds, but I'm finding that I'm loved regardless of my weight, and the really important thing is being healthy. So, no diet resolutions for me anymore, instead, I will try to eat better, eat less and move more! I will also work harder to get the projects in my mind and on my list, finished! And thanks to Pinterest, that list is really long..........but staying creative is just how I was made, I can't fight it any longer! lol I don't want to look back in 20 years with regret for not doing something I had my heart set on. Life is sweet, but oh so short!!

So, what's in store for Country Pleasures? Glad you asked, we are hoping to make our dream of starting a herb farm come true this year, it's doable as in the only real expense is our labor, I have the knowledge of herbs and my strong husband has the muscles! I do help when I can, but the last flower bed I made by myself left me with a bad case of tendinitis that I'm still struggling with, so I'm leaving the heavy work to him, bless his heart! The house won't be forgotten, it's a never ending journey to revive it's cottage charm while keeping it cozy and welcoming! The living room is in need of a makeover, it's been 3 years since it was painted, and for some reason we used flat paint? With a big drooling dog, that's getting old and so is the color! That project will keep me busy this winter and I'm anxious to begin!

So, you see, I'm looking forward to this change on the calender, a chance for us to change, to improve and to grow! I vow to cook, sew, garden, write, bake and create more!! I hope you will continue to follow me on this journey, one country pleasure at a time......

Valentines Apron Swap

2011-12-28T14:07:00.000-06:00

I'm still packing away Christmas and trying to get the house back to normal, but I thought I had better mention the next apron swap before time totally got away from me! As you can tell, the next apron swap is all about Valentines day, the holiday of love so this swap is fun, festive and sure brightens up the dreary month of February! Sadly, the last two swaps left one person without a apron in return so I'm going to have to get tough with my swaps, because it's not fair when one partner keeps her end of the deal and the other doesn't! That's just not right or cool! So, from now on, you must be a follower and you MUST leave me someway to contact you like a active email. And please, don't sign up if you have a slightest doubt of not following through, in fact, another must is making contact with your partner before mailing out the apron. The whole purpose of these swaps is to gain a new friend and a new apron!
So, with all that said, here we go! If you'd like to join in on this apron swap, leave me a comment on this post only with your email addy. This is a Valentine themed swap so your tuckins should be for that occasion, just a few, nothing fancy or expensive. Deadline to enter is Jan. 15th with the shipping date set for Feb. 1 unless you and your partner come to a understanding if needing more time. Once paired, you will receive your partners name and email addy from me so you can get to know each other some to help you create the perfect apron.
I've been hosting these apron swaps for a couple of years with little mishaps till now, so let's keep it honest and fun! Thank you to all who did follow through with your swaps, and I hope you will be joining us again! I'm trusting this swap will be just fine!

Tasty Tuesday

2011-12-27T13:40:00.000-06:00

If you've been following me for awhile now, you know I love different recipes, remember the bacon jam below? And for the record, I did make a batch for Christmas gifts for the men, it smelled very good! I love using teas in recipes in place of water, coffee is my secret ingredient in cakes too! Since it's still the holiday season and ginger is so good for you, I found and am sharing a tasty recipe for Chai Gingerbread bars that paired with a cup of joe, would really be a nice way to start the New Year!

Chai Gingerbread Bars

2 cups Whole Wheat Flour
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Chai Tea Leaves
1 teaspoon Ground Ginger
½ teaspoons Baking Soda
1 cup Butter, Softened
1 cup Dark Brown Sugar
½ cups White Sugar
2 whole Large Eggs
1 teaspoon Vanilla
1 Tablespoon Fresh Grated Ginger

In a bowl, put flour, all the spices, chai tea and baking soda. Mix together.

In your mixer, beat the butter with the sugars until soft. One at a time, add the eggs. Beat until they are combined. Mix in the vanilla and grated ginger. With the mixer on low, add the flour mixture. Blend until the flour is blended in.

Scoop the batter into the pan. Spread it around evenly over the bottom of the 9 x 13 pan. With a greased spatula (sprayed with a bit of cooking spray, because the batter is pretty sticky!), smooth out the batter. Sprinkle the top with white sugar (totally optional). I have a feeling that you might be looking in the bottom of that pan and start thinking that it just doesn’t look like enough batter. It is. Trust me.

Bake for about 25 minutes IN 350 oven.. When you poke it with a toothpick, it should come out clean with a few moist crumbs. Cool completely before cutting. And, if you can wait, put it in the fridge and let the bars get cold. They are even better cold!

And of course, ENJOY!

I'm trusting you all had a lovely Christmas and full of blessings, that was my wish for you, even though I didn't get a chance to pop on wish you properly, I had my hands full, of Miss Ellie! It was love at first site as we got to meet our newest grand daughter! She's almost 3 months old now and finally in newborn clothes and almost tipping the scales at 8 pounds! She's a doll! I sure do miss her!

But, I'm busy packing up Christmas but will keep the spirit all year long! My mind wants to wonder towards spring time plans and playing in the dirt! But with months to go before I can even think about gardening, I'm cleaning and organizing the house! What is it about the new year that makes us want to get organized? I also have a painting project in mind......when I rest, I rust! lol

Crunch Time.....

2011-12-22T08:01:00.001-06:00

And I'm not talking about food! Even though I've been baking almost daily all week. Those pretty cake stands I've been making can't be delivered empty! :) With just days before the big day, it's all about cleaning, shopping, wrapping....repeat! But, somehow, some way, it all gets done and is over in less than a day! Just too bad the spirit of Christmas didn't last longer, we try......

Remember my newest granddaughter who was born 6 weeks early and weighed only 3 lbs. 10 oz., well she's 2 months old now and heading this way this afternoon!!! We will get to meet her and hold her for the first time, it's truly my best gift this season!!! I can't wait!!! Miss Ellie is almost 8 pds., and finally in newborn clothes, even though some things like socks and shoes are still way too big but she's doing great!!!
Time to get this busy day started and charge the camera!!! :) Tis the season!

Tasty Tuesday

2011-12-20T14:51:00.000-06:00

Christmas time is when you bake with love and give with hugs and this dessert is well worth the time and effort, and oh so pretty too! Peppermint Bark Cheesecake is on my Christmas menu this year so I thought I'd share it with you today, just in time to gather the ingredients and wow your guests!

Peppermint Bark Cheesecake

Crust:

2 – 3 cups finely ground chocolate graham crackers*
6 – 8 tbsp. of butter
1/3 cup of sugar
1/8 tsp. salt

*Note: 2 cups is fine if you only want crust on the bottom, but no sides. Use 2 1/2 – 3 cups if you want sides.

Cheesecake:

5 (8 oz.) packages cream cheese, softened
5 eggs
2 egg yolks
2 tsp. vanilla
1 3/4 cups sugar
1/8 cup flour
1/4 cup heavy cream
10 oz. white chocolate
1/4 – 1/2 tsp. (to taste) peppermint extract
Red food coloring

Chocolate Ganache

6 oz. bittersweet chocolate, chopped
2 tbsp. powdered sugar, sifted
4 tbsp. cold (important!), unsalted butter, cut into small cubes
1/8 – 1/4 tsp. (to taste) peppermint extract
Crushedpeppermints

Process

Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them.
Grind up crackers in a blender or food processor if necessary. Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and if you want, about an inch or two up the sides of a 10″ springform pan. Place in a preheated 350 degree (F) oven and bake for 10 minutes. Take out to cool. Turn off the oven.
In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth.
Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
Melt white chocolate on the stove over low heat or in the microwave. Mix into cheesecake batter.
Transfer 1/3 cheesecake batter into another bowl. Stir in peppermint extract and a few drops of food coloring.
Pour 1/3 of the original batter into the prepared crust. Drop in spoonfuls of the peppermint mixture on top. Pour in the rest of the original batter over that. Finally, drop in spoonfuls of the rest of peppermint mixture and swirl it all around with a knife, but don’t overmix.
Place in the oven and then turn it on to 400 degrees (F). Bake for 10 minutes. Turn the oven down to 200 degrees (F).
Full size: Bake for 3 hours. Then turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours.
Small size: Bake for 2 hours. Then turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill 12-24 hours. Remove springform pan.
To make topping, melt chocolate on the stove over low heat or in the microwave. Remove from heat and let stand for 3 minutes.
Using a small whisk, stir in powdered sugar, followed by the pieces of butter. Stir in peppermint extract. If the mixture is too thin to spread, place the bowl over ice water and stir for a few seconds or until it thickens.
Quickly spread a thin layer of chocolate on top of the cheesecake (if it gets too firm, put it back on the stove over low heat for a minute or so). Sprinkle with crushed peppermints and gently press them into the chocolate. Let set at room temperature for at least 10 minutes before serving.

It's crunch time at my house but nothing says Christmas like a homemade cheesecake and every year I like to try a new one, this one is so festive and pretty, it will be perfect! Pace yourself girls, just 4 more days but I'll be back before my little Christmas break, till then, bake on!

More Cake Stands!

2011-12-18T15:52:00.000-06:00

Tis the season to make more cake stands!!! All the girls in the family are getting one, because I can't stop making them! :) I really lucked out too, combed every flea market/thrift store in town and found plates for $1 and the most I paid for a base was $2.25 and it was crystal, a candy dish at that! My all time favorite so far, is the Christmas one with my gingerbread house on it. The vintage white place with red bands was a thrill to find, then the candle holder as the base was perfect! So, I treated myself and kept it! lol Thank you Pinterest once again for supplying my hands with a new hobby, cake stands for everyone! Ho Ho Ho!

The Halls are Decked......

2011-12-17T16:26:00.000-06:00

My house has been all decked out for almost 2 weeks now, I'm just slow in sharing! I've really enjoyed all the holiday open houses in blogland, I love to see how everyone decorates for Christmas, even saved a few ideas for next year! The collage above is the main tree in the living room and the dining room which is open to the living room, which opens to the kitchen so these three rooms really get festive but I did sneak a little Christmas cheer into the outhouse bathroom, just some pointsettas in the washtub and of course my santa sitting in the outhouse!
Just one week left before Christmas, are you ready? Don't feel bad, I'm not either! I'm becoming a pro at procrastination! The crunch is on, this week will be devoted to the menu, cleaning, and finishing the shopping! If you have your holiday home posted on your blog, leave a link, I'll come visit and bring some cookies!

Tasty Tuesday

2011-12-13T14:35:00.000-06:00

Here we are, less than 2 weeks till Christmas, are you still needing some gift ideas? I've come up with his and her jams. The perfect gift for those really hard to buy for people on your list. My annual Christmas jam is sweet and festive and easy to make and can be dressed up for the occasion.

Christmas Jam

2 c. cranberries
1 orange, peeled & quartered
16 oz. frozen strawberries, thawed
3 c. sugar
3 oz. liquid pectin
5 half pint jars (ready to fill)
Coarsely grind cranberries and orange sections in a food processor. Spoon into a heavy saucepan, add strawberries and sugar. Bring mixture to a full boil, stirring for one min. Remove from heat and stir in pectin, skim off foam. Pour into prepared jars and process for 10 min. Makes 5- 1/2 pints

And for the man who LOVES bacon, this bacon jam will make him squeal with delight! I must admit, when I seen this on Pinterest my first thought was "not another bacon recipe", I love bacon but this whole bacon craze is getting out of control ( bacon toothpaste, really!) but I may even try this, might be good hamburgers!

Bacon Jam

From Tide and Thyme

Yields 1 pint

1 pound smoked bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 medium onion, sliced
1 tablespoon dark brown sugar
1 tablespoon Sriracha or hot sauce
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
extra water

In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon grease out of the pan.

Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Add the bacon to the onions and garlic, and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so, and stir regularly.

Jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to two weeks.

There you have it, the perfect gifts for when you run out of ideas or money! I'm curious and will be trying this recipe, may even surprise the boys with a jar! Have fun in the kitchen, baking up some love this afternoon too!

My Christmas Kitchen 2011

2011-12-11T16:44:00.000-06:00

Tis the season, to deck the halls and make the house merry and bright! I told myself I was going simple this year, but once I dragged out all the tubs of Christmas cheer and got started, something came over me and well, I went overboard again this year! But hey, my grandkids need that wow factor and I so enjoyed it! My gingerbread tree warms my heart and spirits, something about those cute little guys!

My gingerbread collection spills over onto the hutch in the kitchen, along with my little retro tinsel tree with cookie cutters hanging all about!

The gingerbread tree divides the kitchen from the dining room a little! But I'll share that room in another post! Even the bathroom got festive, just a hint! lol It's like eating potato chips..........

Part of the kitchen counter, or baking central I should say. I used one of my homemade cake stands here to help display some of my sweet decorations, I'm making more of these for gifts! Back to kitchen for me, I'm baking cookies ( oatmeal and cranberry) plus trying out new recipes for the Christmas menu, my hubby likes this part, he gets first taste! From my Christmas kitchen to yours, happy baking! And if you have your Christmas house on tour, be sure to leave a link here so I can come visit!

Tasty Tuesday

2011-12-06T14:09:00.000-06:00

Tis the season!!! Fudge season that is, and I'm not sure why it's the only time of the year that I make it? Doesn't seem right, does it! I no longer just make the plain ole chocolate fudge, I like to get festive with my fudge! Now, you either like eggnog or you don't. I used to be able to drink it straight but it's too rich for me now, but I love it in sweets: cake, pie, pancakes, bread and yes fudge!! This recipe is also published in the Christmas in the Country Gooseberry Cookbook so look me up!

Eggnog Fudge

3 c. sugar
1 c. eggnog
1 1/2 c. mini marshmallows
1/2 t. cinnamon, nutmeg
2 Tbsp. butter
6 oz. white chocolate chips
1 c. slivered almonds
Combine sugar and eggnog in a large saucepan. Bring to a rolling boil over med. heat, stirring constantly. Boil for 2 min. Fold in marshmallows, cinnamon and nutmeg. Bring back to a rolling boil, cook for 6 min., stirring. Remove from heat and stir in butter, chocolate chips and almonds. Stir until well mixed. Pour into a greased aluminum foil lined 9x9 baking pan. Cool completely at room temperature. Turn out of pan, peel off foil and cut into squares. Makes about 5 dozen.

You can dress it up for the holidays by adding crushed peppermint candy as a topping! This is a rich fudge so a little goes a long way, but hey, it's Christmas! With that sentiment in mind, it's a double feature today, I'm also posting my eggnog pie recipe. Eggnog is pricey this season so I like to get all I can from one carton. And if your lucky enough to have chickens who are still laying ( give them warm water if you want them to lay) use fresh eggs to make your own eggnog, it can't be beat!

Eggnog Pie

1 qt. eggnog
2 pkg. instant vanilla pudding ( 1 5.1 oz and 1 3.4 oz box)
2 Tbsp. bourbon or rum extract ( I use the extract)
1 tsp. vanilla
1 tsp. nutmeg
2 graham cracker crusts
In a large bowl combine all ingredients expect pie crusts and mix well with mixer till combined and starting to thicken. Pour into crusts and chill or freeze. Sprinkle extra nutmeg on top. Makes 2 pies.

So, this should keep you busy till next week! I'll be posting my holiday house tour soon and if you have photos of your Christmas decorating on your blog, leave me a link, would love to take the tour! Till then, let's get busy making some fudge, tis the season! Enjoy!!

Gingerbread Playdoh

2011-12-02T14:58:00.000-06:00

My addiction to all things gingerbread just got bigger thanks to The Sweet Adventures of Sweet Sugar Belle where I found this recipe for gingerbread playdoh! Every year I gather the grandkids to make gingerbread cookies, they love to decorate them, making each one different from the last but this year I think we will play with this recipe so I can allow them to dry out and harden for keepsakes, and to place on my gingerbread tree in the kitchen ( photos to come soon). And of course, I thought I'd share this because it's cheap fun and I bet it smells good enough to eat, but don't tell the kids! And yes, I pinned it too! lol

Ingredients

1 cup all purpose flour
1/2 cup salt
2 tsp. cream of tartar
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves
2 tbsp. vegetable oil
1 cup water
1 tsp orange extract {optional}

Instructions

In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed. Cook the mixture over low/medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

Tasty Tuesday

2011-11-29T12:48:00.000-06:00

Whew, made it through Thanksgiving didn't we! Now the holiday rush is on so from here on out, I'll be sharing my favorite Christmas recipes on Tasty Tuesdays and I'm starting with my annual cranberry pie. My youngest son looks forward to this pie all year, now with a little family of his own, it's become a traditional Christmas dessert. Even my ex- husband wants the recipe!

Cranberry Pie
aka Christmas Pie

Pastry for a 2 crust pie
3 c. fresh cranberries
2 Tbsp. flour
2 c. sugar
1/4 t. salt
2/3 c. boiling water
1 c. raisins
2 tsp. grated lemon peel
2 Tbsp. butter
Remove stems from berries and wash well. Combine flour, sugar and salt in saucepan. Stir in cranberries, water, raisins and lemon peel. Cover and cook till berries pop. Remove from heat and add butter. Cool to lukewarm. Pour filling into pastry lined 9" pie pan, top with crust or lattace strips. Bake in a 425 oven for 40 -50 min. or till juices bubble and crust is brown.

Nothing smells like Christmas like this pie baking that will have your taste buds dancing for joy! I'm decking the halls today, just about got the kitchen done, I got the gingerbread tree up and twinkling and my little retro tree with my cookie cutters is up too. The big tree for the living room will come this weekend, I should have the rest of the house done by then! Now, off to email the ex-hubby this recipe before I forget! Tis the season!

Special Sewing

2011-11-28T13:47:00.000-06:00

No idle hands here, my machine has been humming along, turning out aprons of all kinds, quilt blocks for a baby blanket and my craft room is so festive with all things merry and bright, all laying about! I love this time of the year, but it can get overwhelming at times, so please pace yourself! I'm trying to keep my Etsy shop full plus make some Christmas gifts too so I know how stressful the holidays can become. I make a daily to do list, trying to accomplish one project at least per day. This satisfies my creative urges and allows time to do some baking and decorating the house for Christmas, which I do in stages so I won't get stressed or worn out! Keeping it simple helps too, and this year, I'm switching it up and decorating more simply but still give the grandkids that wow factor they love!

It's all over too soon, so start early and make it last longer! The cheer is in the air, the sights and sounds of Christmas are everywhere and you will find me in my craft room, sewing or crafting with coffee close by and thoughts of simple goods filling the house with Christmas! Handmade is from the heart, spread some holiday cheer and share that special sewing with a loved one or two! Who's making Christmas gifts this year?

Tasty Tuesday

2011-11-22T13:50:00.000-06:00

Just a few more days before were all stuffed by the annual feast and fuss, but each Thanksgiving there seems to be a great debate over one of the staples on the menu: stuffing/dressing. As for me and my menu, it's all home made and made from scratch, no boxed anything! Once I made stuffing from scratch, I couldn't go back, and I love how I can mix it up by using different breads that I save and freeze months before hand. This year, I wanted to try something different for the dressing ( funny how we call it stuffing and dressing) so I got to hunting around and spotted this one from Martha Stewart, she's never let me down yet, so I think I will try this one, close to the southern style that I wanted so I thought I'd share today and give you a chance to enter the great stuffing debate: Do you make it or buy the box? Is there a family recipe that's been handed down? Do you call it stuffing or dressing?

Cornbread and Sausage Stuffing

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Coarse salt and ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 to 2 cups reduced-sodium chicken broth

Directions

Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

I've waited all summer to use my own sage from the garden for this meal, adding that special ingredient and honoring this special day with a home made feast! Happy Thanksgiving to one and all! Now, pass the stuffing please!!

Pinterest Projects

2011-11-15T14:13:00.001-06:00

My love of Pinterest has gotten even more addicting now that I've made my own cupcake and cake stands!

Most items shown were found at local thrift stores and flea markets, but I did use some of my old plates.

I made 2 of these clear cupcake stands, one for me and one for hubby, to display our dessert on!

I'm finding many uses for these stands, even in my craft room, the sky is the limit! What fun!

Another cake stand that I vision will come in handy all year, I can't wait to decorate for Christmas now using my new stands! I made these with the girls in mind for Christmas but I don't know if I can part with them, looks like I will be hunting for more china soon! I made 6 stands and only spent $7 with $3 of that going for the heavy duty glue, so I'm thrilled with my Pinterest projects! I pledge to make many more!

Tasty Tuesday

2011-11-15T13:49:00.000-06:00

I didn't want to overload you with another pumpkin recipe so I'm off setting all the fall food with some good old fashioned chocolate, and not just one chocolate but a triple chocolate pound cake! I must admit, I was taken in by the photo too, devilish isn't it! But, hey a girl needs her chocolate fix to get through the holidays right? This ought to do the trick!

Triple Chocolate Pound Cake

INGREDIENTS:

3/4 cup (1 1/2 sticks) butter, softened
4 oz. cream cheese (half of an 8-ox. block), softened
1 1/2 cups sugar
3 eggs
1 Tbsp. half & half
1/2 cup unsweetened cocoa powder (I used Hershey’s)
1 1/2 cups flour
1 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan. In large bowl, cream together the softened butter and cream cheese. Add sugar and blend well. Add eggs, one at a time, mixing well after each one. Add half & half, blending well; then stir in cocoa powder and mix well. Add the flour and blend well; then fold in the mini semi-sweet chocolate chips. Put batter into the prepared 9×5-inch loaf pan and bake at 325 degrees for 70-80 minutes, or until toothpick inserted in center comes out clean or almost clean (because it’s so dense and fudgy, the toothpick may not come out entirely clean; my baking time was about 75 minutes). Cool in pan about 10-15 minutes, then remove from pan and cool completely (you may need to loosen the upper edges of the cake a little with a knife; then the cake will come out of the pan very easily). While the cake is cooling, you can make the frosting…

RICH CHOCOLATE BUTTERCREAM FROSTING:

1/2 cup butter (1 stick), softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. half & half
1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish

Cream the softened butter and powdered sugar. Then add in the cocoa powder and blend well. Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half). When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.

I found this yummy treat over at Nancy Creative via Pinterest of course! And speaking of the big P, I've made some cake and cupcake stands finally, so I will be posting my Pinterest Projects soon. I had a great time combing thrift stores and flea markets for vases, plates and glasses to alter and I'm hooked! I made them with gifts in mind but now I"m not sure if I can part with them! I also have a couple new aprons in my Susie Simple shop so if your needing a new apron or a gift for the holidays, please check out my shop and all the wonderful shops at Etsy!

Apron Swap Partners

2011-11-13T13:56:00.000-06:00

Well, after waiting on a couple to get back to me, I think we are paired up! I do have 2 that didn't leave a email addy so I'm posting the list below so you can find your partner, and to make sure, just in case your email didn't arrive. To recap, make a Christmas themed apron, and part of this swap is getting to know your partner, her likes and such so you can make a custom apron. One that may add to her Christmas collections or just brighten up her kitchen if for no other reason! My kitchen loves to be festive this time of the year!! So ask questions, full or half apron? Themed or not? Colors? This will also help you in finding at least 2 tuck ins to add with your apron.
So, check the list, then your email to make sure you got it. If for some reason you don't, come back to the list and track her down that way or let me know. lol So, get busy sewing and making a new friend and remember, I have a Flickr page for our apron swaps so I hope you will add yours there. Don't forget, shipping date is Dec.1 at the latest but you all can work that out! Happy sewing girls!!

Velita and Heather
A World of Loveliness (no email) and Apron Crazy
Oliva and Sarah
Stacey and Karen
Gail and Kimberly
Donna and Shug (yours came back but resent it)
Shabby Frills and Charlotte (no email)
Cherise and Me

Tasty Tuesday

2011-11-08T14:17:00.000-06:00

Are you planning your Thanksgiving menu yet or still? I'm tweaking my usual dishes and adding some new ones, since we eat later in the day, I like to have alot of desserts, especially ones that can be reheated for breakfast the next day or so and these apple squares fill the bill.

Apple Squares with Maple Glaze

Cake
3 large eggs
1/4 tsp salt
1 3/4 cups sugar
1 cup vegetable oil (you can substitute any oil, like coconut)
2 cups sifted all-purpose flour (whole wheat pastry flour would substitute well)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
3 cups chopped unpeeled apples (Braeburn, Gala, or similar)
1/2 cup chopped walnuts
1 tsp vanilla extract

Maple Glaze
1 cup sifted powdered sugar
1 tbsp butter, softened
2-3 tablespoons whole milk
1 tbsp pure maple syrup (can use maple extract also)

Preheat oven to 350. Coat a 15x10 jelly roll pan with spray oil and set aside. Leave the apples unpeeled but remove core and chop into bite size pieces. In a bowl with electric mixer, combine eggs and salt and beat at med. speed until frothy, about 1 min. Add the sugar and oil, beat well to blend. Add all dry ingredients and mix well. Fold in the apples, nuts and vanilla. Pour into prepared pan and spread evenly. Bake for 30 min. or till done.
For the glaze: Mix together all ingredients till smooth, drizzle or spread over almost cooled cake. Allow to set, then cut into squares.

This recipe comes from "Sprinkled with Flour" who has a nice, tasty blog! Just a couple more weeks till Thanksgiving, hard to believe. I should have my menu done by then! In all reality, everyone brings a dish or two so I all I have to do is cook the turkey and maybe a side dish too, but the holidays are meant to indulge a little so I like to have plenty of desserts on hand.

Just a quick reminder, if your interested in the Christmas apron swap, you still have time to join us, just scroll down to that post and sign up, deadline to do so is Nov. 10 at midnight. The more the merrier!

Pinning with Purpose

2011-11-05T11:16:00.001-05:00

Are you one of the millions hooked on Pinterest? I am too! But I'm worried that all my pinning may just be for show and even though I have high hopes of making a bunch of cool stuff, will I ever? So, I'm pledging to pin with purpose at least once a month! I can do this and must, my boards are full of neat ideas, great recipes and projects that just beg me to do them! Life is too short just to save boards over flowing with inspiration and not running with it, so let's start our own project run way, link up with me ( I"ll try this gadget one more time) and share your Pinterest project with us! My first pledge is to make a cake stand from plates, giving me a excuse to go on the hunt for thrift store plates and flea market finds that will work for the base, like the photo above from Pinterest. I'm getting started on this today, and hopefully will have a new cake stand to show off soon. Will you pin with purpose with me?

Tasty Tuesday

2011-11-01T14:09:00.000-05:00

I couldn't end a pumpkin post run without sharing another Pinterest favorite, this one is on my Thanksgiving menu this year, can you say YUM!

Pumpkin Cheesecake Bars

2 cups crushed gingersnap crumbs
4 tablespoons butter, melted
2 (8oz) packages of cream cheese, softened
1/3 cup sugar
1/3 cup sour cream
1 teaspoon of vanilla
2 large eggs
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar
1/2 cup all purpose flour
1/4 cup cold unsalted butter cut into pieces
caramel sauce

Preheat oven to 400 degrees.
Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.
Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and set aside.
In a bowl beat softened cream cheese until smooth. Beat in sugar, sour cream, vanilla, eggs, pumpkin, cinnamon, nutmeg and cloves. Beat until smooth and creamy. Note: if you end up with lumps you can transfer the mix to a food processor and pulse a couple of times until smooth.
Pour mixture onto gingersnap crust.
In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly.
Sprinkle mixture over the top of the cheesecake. Bake for 40 – 50 minutes or until the center is set. If a knife inserted comes out mostly clean you are good to go.
Allow to cool on a cooling rack for about 40 minutes. Cover and refrigerate until chilled through, about 2 hours.
Cut, drizzle with caramel sauce and serve.

This recipe comes from Life's Ambrosia via Pinterest, where I've collected a nice supply of recipes for the holidays! If your on Pinterest, look me up so I can take a peek at your boards! My oldest son suggested we all eat out this Thanksgiving, so there wasn't so much fuss and mess. Little does he know, that's all normal for the holidays! I can't imagine eating out on Thanksgiving, I'm sure it works for some but not for me! I love the fuss and mess, where everything is homemade, no cheating allowed! I figured 2 special days out of 365, we can cook from scratch, bake with love and eat with family and friends who we care about! I'm a traditional kind of girl, and I want to leave these memories with my family, so they will know that Mom cared enough to make Thanksgiving and Christmas special and homemade!

Blue Moon Madness

2011-10-31T15:06:00.000-05:00

Have you ever seen a blue pumpkin? I hadn't till stumbled on this blue beauty on Pinterest, I'm in love with this shot! It's a Blue Moon Pumpkin and I'll be on the hunt for seeds next year, so if anyone knows where I can find some, please share the info. I'm anxious to make a blue pumpkin pie!!!

This photo also puts a end to October, November rolls in tomorrow and with that, my thoughts and to do lists turn to winter survival, that long season just makes me shiver thinking about it! I feel so bad for all those out east under record snowfall so early in the season, it's not even the right season for it! WOW! Time to seal windows, stock the pantry, think about the turkey feast and Christmas lists. It all comes at us so fast, but I'm trying to savor each season for the best it has to offer! Farewell October, you've been a delightful month, and as I will long for spring before winter has really started, it will be this blue moon pumpkin that will keep me going till spring! Oh, the madness, I love it!

Christmas Apron Swap

2011-10-27T14:31:00.001-05:00

Tis the season and time to start thinking about Christmas and another apron swap! This is the second year for this one also, the fall apron swap was another hit and I'm sure this one will be too! All are welcome to join in, just make sure you can follow through so no one is left out. Like all my apron swaps, you will hand make a Christmas themed apron for your partner, who will in turn, make one for you. Along with your apron, be sure to add a few tuckins, goodies to compliment the apron. Since this is a Christmas swap, you will have alot of ideas and goodies to choose from. Deadline to enter is November 10th, with the shipping date set for Nov.25th. Just leave a comment here with your email addy so I can contact you with your swap partner info. I try to pair us up as close as I can, so shipping won't be too bad. Like past swaps, not only will you gain a new apron to wear on Christmas, but hopefully a new friend! The more the merrier and if you'd like to take on more than one swap partner, please let me know in case we end up with a odd number! Ok, I give you permission to start shopping for cute Christmas fabrics and notions, who's joining in on this one?

Tasty Tuesday

2011-10-25T14:55:00.001-05:00

I can't let another Tasty Tuesday go by without offering at least one recipe for pumpkin butter! Another fall favorite at my house and this easy recipe lets your crock pot do all the work, while you work elsewhere! I love to give this as a gift, it's also my husbands favorite, next to apple butter so I usually make a double batch, you might too!

Pumpkin Butter

2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Place everything in the crock pot and stir well. Cook on low for 5-6 hours. Cool before filling jars or refrigerate overnight.

Now, that was easy enough, and what a pretty gift for all your fall birthdays or hostess gifts! Plus, this will make your home smell like a pumpkin patch all day long! This recipe came from Baked Bree who shares many more! Happy pumpkin butter making days!

My Shabby Shed

2011-10-24T13:27:00.000-05:00

First thing first, I'm so sorry for being MIA but I've been filling apron orders and making more to fill my shop, I've gotten 6 orders in the last 2 weeks! My sewing machine has gotten a happy workout, I'm very grateful and happy to see aprons so popular! One order was for Thanksgiving aprons for her Mom and sisters, she wanted to surprise them this year plus start a tradition. I thought that was so neat! Ok, back to the giveaway! Random.org picked...........Donna from Donna's Lavender Nest Blog! Congrats to Donna!! She wants a purple apron so this will be fun! Speaking of fun, check out Donna's blog, it's cute and full crafty fun!

Well, it took us all summer but my potters shed is finally done! Well almost, my hubby has to make the trim for the sides to seal it better but I've moved in! I'm so happy with it, and I'm so proud of my husbands work! I can tell him what I want, show him some ideas from magazines or books and he makes it all happen! I told him I wanted a shabby shed made out of recycled materials, so we got busy hitting yard sales, flea markets and the restore. Even found the rough cut lumber on Craig's list for $1 a board, saving us tons!! The windows were free, the door is a old screen door that was wide open in the middle. I had bought 2 old shutters at the Restore for $8 each that I had hoped to put on the door like a hurricane door but there wasn't room so we cut them down to fill in the middle of the door and it came out perfect! The shed measures 10x10 with the porch, I had to have a porch! But there is plenty of room inside for potting, planting and storage! Oh, the fun I'll have decorating this each season! Best part is, after it's all said and done, the grand total is less than $1000. We saved $2300 from the prefab ones we looked at in the beginning! I love my shabby shed and hubby who still amazes me!

Cheap Trick

2011-10-19T14:17:00.000-05:00

I love a good idea especially when I can use thrift store finds and Dollar Tree glasses. I may not of come up with this idea but I was thrilled as though I had! I bought a couple of fall glasses from my local Dollar Tree store, you know the type, where everything is a dollar! I thought they'd look cute with candy in them but I didn't want to leave them exposed so I started a search for a lid and look what I found in my cupboard. Needing one more, I combed my thrift stores and found another little jar with the same lid for just 50cents so now I have a pair for under $3! The best part is I can use them year round with other glasses or on the jars they came with! It may not be a trick, but it's sure cheap and that makes my day!

Speaking of a day, you only have one more to get entered in my followers giveaway, so if you follow me, head on down to that post with my new baby grand daughter and leave a comment there. I'll let Random.org pick a winner tomorrow afternoon so you have till then! Good luck to all, thanks for following my blog!!

Tasty Tuesday

2011-10-18T14:16:00.001-05:00

Yep, I'm still on a pumpkin kick, after all it's fall so why not? Today's treat is a Sunday favorite this time of the year, Pumpkin Pie French Toast! Sounds rich doesn't it, well it is, but your worth it, now and then! Pumpkin is a great source of vitamins, the ones we don't usually get enough of so if you look at it that way, you won't feel too bad about splurging once or twice a year!

Pumpkin Pie French Toast
from Closetcooking.com

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.

Pair this with a pot of pumpkin spice coffee or hot cider and wow yourself and your taste buds! I don't know why we only eat pumpkin in the fall? I may have to stock up so I can make pumpkin this and that all winter! Those sleepy heads will wake up to this, I can almost guarantee it!

Tasty Tuesday

2011-10-11T14:48:00.000-05:00

The leaves are turning into autumn colors and slowly falling in the wind, it's apple season, finally!!

This is the time of the year that I try out new recipes on my family that will make the cut for the Thanksgiving menu. Desserts are the best at holidays, everything is homemade and I usually go the extra calorie to make it special! Our annual fall fun night is this weekend and I think I will make this dessert for the adults and leave

the cupcakes for the kids! This sweet cake comes from A Hint of Honey, doesn't it look rich and yummy!

Caramel Apple Cake with Apple Cider Frosting

INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.

White whole wheat flour can be substituted for the pastry but don't use whole wheat, it will make the cake too heavy, and we don't want to spoil this recipe at all! Just want to thank you all for getting signed up in my followers giveaway, glad to have you among my 500!! And thank you so much for the kind words and prayers for Miss Ellie, she is doing so well, she has everyone amazed for being 6 weeks early! She's living up to her middle name, Faith, and this grandma has complete faith in knowing she is going to be just fine!!! Life is good, treat yourself to this cake soon!!

Counting my Blessings!!

2011-10-07T15:02:00.000-05:00

Wow, what a day!! I never thought today would make me a grandma again, but it did! My son and daughter in love weren't due till Nov. 15th but after mama was admitted to the hospital Wednesday with high blood pressure we all were told she would need to stay in for a couple of weeks to make sure she would stay off her feet and rest, so my son packed his bags to join her for the long stay, but baby had other plans! Miss Ellie was ready to join her parents, 6 weeks early!! Baby and parents are all doing good, Ellie is a fighter and even though they say she will have to be in the hospital for weeks, somehow I don't think so! Weighing in at 3 lbs. 10 oz. she is strong and doing good! I'm just over whelmed with joy and counting my blessings!!

And I'm counting you all too today, as my followers have reached the 500 mark!! I count you all as blessings, just so you know!! When I added that counter I never thought I'd have so many "fans" so to honor YOU, I'm hosting a giveaway to celebrate, so much to celebrate today!! If you'd like to win one of my aprons, custom at that, just leave a comment here, let me know your a follower and what kind of apron you'd like to win! It can be seasonal ( Halloween, fall, Christmas or winter) and maybe just a everyday apron? This giveaway will end October 19, my grandsons birthday, and my daughter in love's too! So, as long as your a follower, you may enter to win! But I'm the real winner here!

Fall Bucket List

2011-10-05T13:41:00.000-05:00

No longer called "to do" lists, goals or wish lists, now they catch your attention with a one foot in the grave scare trick! But you know, I like this much better! I can get really creative with this idea, make it pretty and decorative, maybe I'll actually do more on the list now, especially if I see it on a daily basis. I'm game for every one on this fall list, how about you? Happy October!!

Tasty Tuesday

2011-10-04T14:39:00.000-05:00

Autumn is a second Christmas for me, I get excited watching the leaves turn the shades of fall, the crisp air, decorating the house inside and out and baking all things pumpkin! Pancakes, muffins, bread, cheesecake, butter, scones and fudge...............oh yea, fudge! Have you had pumpkin fudge? It's rich, creamy and a pumpkin must have, in my book! I'll be making a batch for our annual fall fun night coming up soon!

Pumpkin Fudge

1 cup chopped walnuts, divided
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
2/3 cup evaporated milk
2/3 cup pureed pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
2 cups white chocolate chips
1 jar (7 oz.) marshmallow crème
1 1/2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.

I use this recipe from Sweet Pea's Kitchen because it's very close to my favorite fudge recipe, plus it's easy and so good! This will fit right in at Thanksgiving too, so if your wanting to be the "it" girl with the yummy fudge, try this pumpkin version, ain't nothing sweeter!

Etsy is Easy!

2011-09-28T14:53:00.000-05:00

In case you have been wondering where I've been, aside from keeping faithful to my Tasty Tuesday posts, I've been creating in my craft room! Working every space moment to get my Etsy shop restocked and I'm happy to post that Susie Simple is open again and ready to supply you with simple gifts and needs. And who doesn't need a prim Halloween apron to pass candy out in or just bake in seasonal style, pumpkin muffins will never be forgotten dressed in this vintage style apron.
I've also got many useful and handy items for this busy time of the year or charming little gifts to give or keep for yourself, so check my shop out by clicking on the moving ad in the right hand column and keep a eye on new items coming weekly, mainly many Christmas aprons with a retro look! Etsy is easy, safe and if you have a shop of your own, share your link with me, I shop too!

Tasty Tuesday

2011-09-27T09:07:00.000-05:00

Need a cake for a crowd or bake sale? Try this Tasty Tuesday special and you will see and taste why I'm in love with this cake that I found on The Pioneer Woman's Tasty Kitchen site. Not all homemade cakes are easy or this moist but this one is and the icing is sinful!! This makes a cookie sheet pan full which makes it perfect for pot lucks, bake sales or parties............or if your like me, any excuse to bake and share this treat!

Peanut Butter Sheet Cake

2 c. sugar
1 t. baking soda
2 c. all purpose flour
1 t. salt
2 sticks butter
1 c. water
1 c. peanut butter
1/2 c. milk
1 t. vanilla
2 eggs
Icing:
1 stick butter
1/2 c. peanut butter
6 T. milk
1 pound powered sugar
In large bowl mix together sugar, b. soda, flour and salt. Set aside. Combine butter, water and peanut butter in saucepan and bring to a boil. Allow to cool slightly then pour over flour mixture. Add milk, vanilla and eggs. Blend well by hand. Pour into large cookie sheet and bake for 20 min. at 400 degrees. While cooling prepare icing by bringing butter, peanut butter and milk to a low boil, add powdered sugar and stir well to blend. Pour over warm cake and allow to set.

The hardest part about this recipe is allowing the whole, yummy cake to set and cool!!! Your house will smell like heaven in fall and your taste buds will dance with joy, I'm not kidding!!!

Fall Face Lift!

2011-09-22T14:35:00.000-05:00

Aww, autumn arrives tomorrow but it's felt like fall here for the last few weeks, but I took today to give the house a fall face lift so now I can welcome the new season in style! It was almost like Christmas for me, unpacking all the fall decorations, remembering end of season sale items tucked in last minute that are new to my home this year. Awww, got to love this season the best!

How is your fall apron swap coming along? I've gotten mine and couldn't be more pleased to add another festive apron to the bunch, I'll be decked out for Thanksgiving now! Don't forget, I have a Flickr page set up for our swaps, so if you'd like to post yours there for all of us to see, that would be great, or share with us on your own blog, just be sure to leave a link here so we can take a peek! Looking forward to all the fall festivals, the pumpkin patch and our annual fall fun nite, and can't forget all the fall baking, which reminds me, I have a batch of pumpkin chip muffins in the oven! Happy Autumn!!!

Tasty Tuesday

2011-09-20T14:26:00.000-05:00

I'm cheating today and repeating a annual post because it's that time, time to make your own vanilla extract for the upcoming baking seasons! So, if your one of my loyal followers, this is just a gentle reminder for you, and for the rest of you, welcome to the "make your own" club, I promise once you make your own vanilla and bake with it, you won't go back to the imitation or store bought stuff!

This is super easy too, so don't stress but do have patience because the longer you allow this to steep, the richer your vanilla will be, that's why I like to start now or earlier so I have it ready, it's my secret ingredient in all my baked goods, but don't tell anyone, pinkie swear!

Homemade Vanilla Extract

There really are no recipes for this, ok, there are if you do a search but once you figure out your favorite ratio it's a piece of cake. The budget comes to mind here too, because your source for the vanilla beans might change your mind, but shop around. I get mine from a local health food store that sells them by the pound, but since I only use 4, it only costs me $3.50. And I know, to some, that is alot for vanilla beans, but believe me when I tell you, it makes a HUGE difference in your baked goods. And if your like me who bakes for other's and gift giving, it all adds into it. And if you price the real vanilla, you will see this way is much cheaper and you'll have a big bottle that usually lasts me till the next fall, depending on how much I bake.

Ok, this part isn't my favorite so I usually have my hubby do it or I'll add to my groceries one week. You will need a big bottle of vodka (750 ml) or brandy, both work well, but I think the vodka is cheaper, here anyways. Now, just slice your beans down the middle length wise and you can either scrap out the seeds or leave them in. I leave them in adding to the flavor and if some gets included in a recipe, they will never know. Just place the split beans into the bottle of vodka or you can put both into a pretty decanter like I do. Then, just shake it up daily for the next 2 months, keep in a dark place while the vanilla beans mix with the vodka to become vanilla extract.

This makes a lovely gift for those bakers on your Christmas list too, wrapped in a pretty bottle or jar with a vintage printed label, tied off in a festive ribbon or bow! This is one of those finer things in life, so spoil your taste buds and make your own in time for the best baking season ever!!

Tasty Tuesday

2011-09-13T14:07:00.000-05:00

The sweet smells of September are some of my favorite things! Pumpkin pie, apple butter and mums! I drink coffee every morning regardless of the season, but it does taste so much better during the colder months, and fall is the kickoff for yummy coffee creamers in seasonal flavors! They can get pricey this time of the year, but if you make them at home, you save enough to stock up on more coffee! Today, I'm sharing my recipe for pumpkin pie creamer, this is also good in hot cocoa so don't think it's just for coffee and be nice and share, even with the kids! lol

Pumpkin Pie Coffee Creamer

4 t. cinnamon
2 t. ginger
2 t. nutmeg
1 t. cloves
1 t. allspice
1 c. non dairy creamer
Mix together well and store in air tight container, use as desired.

This also makes a nice gift in a decorative jar or handmade fabric pouch. Perfect for teachers, Mom's, grandma's and all coffee drinkers! Treat yourself and someone else soon, sipping the season away in good taste! Happy Tuesday!!

Grandparents Day

2011-09-11T18:08:00.000-05:00

Today will always be remembered as 911 and with all that sadness and heartache, we pray for all those affected and for our country! Today we choose to stay home and make it a family day and find some good in the shadows, today is also Grandparents Day. We got to spend it with 3 of the grand kids, so after a home cooked meal of rigatoni and ravioli, we headed outside to soak up some sun and to swing! I hope each and everyone of you spent the day not only remembering, how can we ever forget, but rejoicing too, for we live in the best country in the world!! We are stronger, more hopeful and always proud! God bless the USA!! Happy Grandparents Day to all you Grandparents!

Fall Apron Swap Update

2011-09-08T08:25:00.000-05:00

Just checking in to see if everyone has received their partners and how the sewing is coming along? If you have not gotten the email from me with your swap partner let me know and I'll send it again. If you'd like a second partner, I do have a lady who asked to join in a tab late so I"m trying to include her, if not, no biggie. I'd take her but I'm swapping with my sister also who hasn't made a apron before and didn't want to swap with someone who might feel cheated. I will be hosting my annual Christmas apron swap too so there will be plenty of swap happiness coming up! Please check in if you joined this swap so I can keep on top of it so everyone has a fun time and as always, happy sewing!!

Tasty Tuesday

2011-09-06T14:58:00.000-05:00

Fall is in the air!! It got down to 48 last night and will only be in the 70's for the next week so I can't help but think that fall has arrived early this year, I'm excited!! One reason is all the tasty goodies to bake, make, can and prepare for the new season. Apple and pumpkin butters are a staple in my house and as I type this, I have 8 pie pumpkins waiting to be cooked down to make some butter, thanks to a friend with a early crop! Apples are a autumn harvest that can be used in many ways, and this week I'm giving you one more use, to make some apple peel jelly! So don't be quick to throw the peels in the compost pile yet, because they still contain alot of juice and flavor that just shouldn't go to waste!

Apple Peel Jelly

4 c. firmly packed apple peels

5 c. water

2 c. sugar

1 tbsp lemon juice

In covered stainless steel saucepan, bring peels and water to boil. Reduce heat: uncover; simmer 20 minutes. Strain through jelly bag of cheesecloth.(Do not squeeze or you'll have cloudy jelly). Measure juice (you should have about 2 cups); return to same saucepan. Stir in sugar and lemon juice. Bring to boil over medium heat; cook rapidly, uncovered, stirring, remove saucepan from heat. Pour immediately into 2 sterilized 6 oz jelly jars. skim off foam; cover; cool;store in refrigerator. Makes 2 6 oz. jars.

This isn't a red jelly but you can always add some red food coloring or better yet, a handful of cinnamon red hots, the candy. Not only will they brighten up the jelly but add a nice hint of cinnamon to the batch! Being thrifty is sweet!!

Sew On!!

2011-09-01T14:01:00.000-05:00

Awww, sweet September is finally here, and regardless of the mid 90's heat wave here, I'm thinking about all the fall/winter sewing projects ahead! It's no wonder September is National Sewing Month, I should of started months ago but with fall temps taking over all next week, I'm gearing up for some sewing time!

You only have till midnight tonight to get signed up for my annual Fall Apron Swap, if your interested just scroll down to THAT post and leave a comment with your email addy. I'll be pairing us up tomorrow so for those who have signed up, get your groove on and begin creating those fall aprons! Swap season has officially begun and I'm excited!! Sew what are your sewing plans this month? Sew on!!

Tasty Tuesday

2011-08-30T14:33:00.000-05:00

You don't have to live south of the boarder to make your own refried beans, and for the record, they aren't actually fried twice, not even once! Aside from the confusion on the name or the history behind them, refried beans, made right, are soooo good, and easy too! I use the crockpot to cook my beans for this dish, it's just easier.

Spicy Refried Beans

5.0 from 3 reviews

Prep time: 5 mins

Cook time: 120 mins

Total time: 2 hours 5 mins

Serves: 10

Ingredients

2 1/2 cups of dry pinto beans
3 quarts of water
2 tbsp olive oil
1 cup onion, finely chopped
2 tbsp red pepper flakes
1 tbsp paprika
1 tsp cayenne pepper
1 cup water
Salt
Cheddar cheese

Directions

Rinse the dried beans in water making sure to get rid of any dirt that might be hanging out.
Add the beans to a large pot and cover with water. (Make sure there is about 4 inches of water above the dried beans – they will soak up a lot of water)
Cook the beans for 2 1/2 hours. Bring the water to a boil and the cover and reduce to a simmer.
Once the beans are cooked, drain the excess water and set aside.
In a large skillet add the olive oil over medium high heat. Saute the onions along with the red pepper flakes, paprika and cayenne pepper for about 5 minutes. Add in the drained beans and 1 cup of water. Using an immersion blender, lightly blend the beans until they have a consistency of mashed beans. Season with salt as needed.
Serve with shredded cheddar cheese.

I use this recipe from What's Gaby Cooking because it's spicy but not too hot and just the right amount of flavor so the beans can be used in many dishes, and if you cook a bag of dry beans, you will get many meals! Paired up with homemade flour tortillas, you have a true Mexican feast! Don't be shy, try your hand at making your own refried beans, make someone's day!!

Happy Fading Summer

2011-08-28T15:57:00.001-05:00

I'm not a season snob, really I'm not, but I am ready for this summer to come to a close and make way for cooler days, bon fires, fall festivals, pumpkins and baking....lots of baking! This summer is fading some, the trees are getting lighter in color, the air isn't so thick and the sky a pretty blue. And petunias are replaced with mums!

I respect each season for what it brings and savor the time I'm gifted within, but this summer has taxed my garden/harvest, my time spent outdoors and our electric bills, we need a break! Fall is full of promise and maybe that is why I long for it so? It's also a season of the senses: wood smoke in the air, musky leaves, apple pies and pumpkin butter simmering. It's also time to celebrate home, our havens from the outside world. We decorate like a second Christmas and it brings us joy, a simple joy. I can not imagine living in a place where there were no seasonal change. Life is meant to be celebrated even in nature. Timing is everything and it's time to say farewell to summer...a happy fading summer!

Tasty Tuesday

2011-08-23T14:15:00.000-05:00

I hope it's not too early for you, but the fall baking season is in the air and on my mind! So look away if your still stuck on summer, if you can! I've been dreaming of making this recipe ever since I found it on Pinterest, don't they have the best recipes ever found online! My oven will be all fired up once it cools down again, I'll be making this old fashioned apple slab first thing!

Apple Slab

crust

2 ½ cups King Arthur Perfect Pastry Blend
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons confectioners' sugar
2 tablespoons buttermilk powder
¼ cup vegetable shortening
10 tablespoons very cold unsalted butter
1 teaspoon vinegar, cider or white
6 to 10 tablespoons ice water

filling

1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes

8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 6 large apples

2/3 cup cinnamon sugar

glaze

1 1/2 cups confectioners' sugar
1/3 cup boiled cider*
small pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon milk or cream, optional, if necessary to thin the glaze
*Substitute 1/3 cup honey, if desired; or 1/4 cup thawed

I'm drooling, how about you? This recipe and more can be found at King Arthur Flour, which I can't find here but I've used their recipes before with store brand flour even and they've come out just fine. I'm ready for some fall baking, and can't forget the comfort foods for cooler weather either, no wonder it's my favorite time of the year!

I'm sorry my attempt at linking us up failed, the only one who did add their link didn't work, so I will have to practice on that, and I'm open to any and all tips! And don't forget, you still have time to join us in my annual fall apron swap coming up in Sept., just scroll down to that post to read all about it and to get signed up! Happy baking!

Winter Worries

2011-08-22T15:03:00.000-05:00

No, I'm not skipping seasons here, but with the hint of fall soon approaching, I am thinking ahead to winter some. Right on the heels of the pantry post, I'm making mental lists of items that need to be restocked before the fall baking begins, not to mention the crazy Christmas baking we all do! It's time to watch those sale ads closely and stock up on staples that can be kept in the freezer like flours, oats, and most powered supplies. Coffee has gone up almost a dollar for the brand/kind we use so I'm trying the cheaper stuff and am very satisfied with Cains coffee, we usually drink Folgers Half Caff, easy on my tummy but so far Cains is a happy substitute! Sugar is high also, and thank goodness I don't use a whole lot of it but I still cringe when I have to buy it. No fake stuff for me, I don't trust it and will take my chances with the real, right from the cane sweetness!
Heating bills are a major concern, with winter being the longest season here, it's always a worry. If you burn wood, and I envy you if you go, start cutting it now and every chance you get so you keep a steady supply of green and seasoned wood. I sure do miss having wood heat, and one day, I will figure out a way to have it! lol We heat with propane, and I'm afraid to see what the price is now, it will only go up!
Being prepared starts now, so make those lists of supplies that you will need to get through the up coming months and with each grocery shopping trip, pick something up for the pantry that can be crossed off these lists, stock up on paper products whenever on sale, canned goods too. Remember that ice storm that came out of no where last winter, use that thought to inspire you to start thinking ahead now! Make room in the pantry and pass me some popcorn, can't forget the popcorn!

The Pantry Pot

2011-08-20T16:02:00.000-05:00

My house lacks two things from being nearly perfect, a fireplace and a pantry! I'm in love with the one in the photo, and if I had the room, I'd have one just like it! But since I don't, I try to make do. What I do have room for and everyone does, is a pantry pot! I'm sharing my article on this subject again, because what is old can be new to some and well, I've been adding to mine and thought it was a good time to share this one more time!

The Pantry Pot

Every pantry should have one, the greens jar, herb pot or what I often refer to as the pantry pot. The much used container full of savory herbs, wild greens and cast away tops from the garden or plucked wild from safe byways or fields, just waiting to do their duty to flavor winter soups and stews. I usually start my herb pot in early spring as the first sprouts of dandelion, chickweed; chives and garlic are forcing their way to the world. Most kitchen gardens have an herb bed near by where the favorites are grown and added to the pot: basil, oregano, sage, dill, mint, rosemary, and thyme just to name a few. Any herb can be used to spike the pot or you can make several combinations for different uses. Some have a pizza pot, soup pot, an Italian pot, canning pot, and so on. The possibilities are endless and fun to explore and taste.
Fresh herbs are the best additives to any dish, but for winter time use, dried herbs are a close second choice and so easy to do yourself. I simply hang mine upside down in the dark pantry, you can also dry them in your oven without heating up the kitchen, if you have a pilot light, just single layer them on a cookie sheet and place in oven. This method may take several days but is easy. Another way is to take that single layer on cookie sheets and place outside in a sunny spot. You may want to cover with cheesecloth if the bugs find them, but usually they won’t mess with herbs. This way only takes several hours on a hot day.
You can use any glass or ceramic jar, pot or container with lid. I don’t like to use plastic, I’m just not a fan of that material, but you can make do if that is all you have handy. You can start anytime, but spring is best for more variety, but since you will be constantly adding to it, a good size container is best. Your choices are up to you, but a few good standbys are: basil, oregano, sage, onion tops, celery tops, garlic greens, leek greens, and chives. A more seasoned pot may contain some wild greens and native plants: dandelion, chickweed, burdock, chicory, yellow dock, day lily, mint, mushrooms and pokeweed, just some wild ideas to sample. The native plants have so much to offer in ways of flavor and vitamin content, but learn to identify your local plants and always harvest at the right time, take pokeweed for example, this plant is best taken in spring when the shoots are young.
Once your pot is ready to fill, make sure your dry herbs are truly dry. Many times not all the moisture content has escaped, causing the whole pot to become moldy, forcing you to throw it out and start over. Fill your pot as you go, and gently shaking to mix the greens. Use as needed and enjoy often. In the middle of winter the best soups are made from adding a pinch from the pot! So, start your own pantry pot now, you still have time to savor this simple way of tasting summer all winter long!

Tasty Tuesday

2011-08-16T14:35:00.000-05:00

I've always loved English Muffins and have been eating them daily for breakfast all summer, not only are they healthy (compared to other things I could be eating) but they are even better made into a slicing loaf bread! I use this easy recipe from Better Homes & Gardens (along with the photo) but I use half whole wheat flour for extra fiber. A couple of slices of this bread, toasted with butter and jam, fills you up fast!

English Muffin Bread

Cornmeal
6 c. all purpose flour
2 pkgs. dry yeast
1/4 t. baking soda
2 c. milk
1/2 c. water
1 Tb. sugar
1 tsp. salt

Grease two loaf pans, lightly sprinkle with cornmeal to coat bottoms and sides. Set aside. In a large mixing bowl combine 3 c. of the flour, yeast, and baking soda, set aside. In med. saucepan heat milk, water, sugar and salt till warm. Use a wooden spoon and stir milk mixture into flour mixture, add remaining flour. Divide dough in half, place in prepared pans, sprinkle with cornmeal. Cover and let rise in a warm place till doubled in size, about 45-60 min. Bake in a 400 oven for about 25-30 min. till golden brown. Cool.
Now, onto something fun and new here! I'm trying to link us up so we can share recipes here for Tasty Tuesdays, so if you'd like to share a recipe this week, just step down to the linky widget and follow suit! Whatcha got cooking CP peeps?

Apron Swapper's Reunite!

2011-08-15T14:34:00.000-05:00

I can't wait any longer! The weather has cooled off, mums are for sale and I'm recharged by the hope that fall is near. So, since it's the middle of August today, I think it's fair to say, it's time to begin my annual fall apron swap! This was a huge hit last year, so I've made it a annual event here at CP. And it's one of my favorite themed apron swaps, next to Christmas.

So, here goes........if you'd like to join in please leave me a comment on this post only with your email addy so I can get ahold of you with your swap partner. This is a one on one swap, meaning you will have one partner to sew for and swap with. Each of us will hand make a fall themed apron, since Halloween falls in autumn and if you'd prefer a Halloween apron, you must let me know so I can pair you up with someone who prefers Halloween too. But note, that if there is not enough, you will get a fall apron. I'm not into Halloween anymore since all the kids are grown and gone, so it's all about fall for me but I know alot of you might prefer Halloween. I aim to please!

Sign ups begin now and will end on Sept. 1 with the shipping date being Sept. 15th so we have plenty of time to wear them all during my favorite season! Tuck-ins are a must also, I'll let you determine just how much but at least a couple of fall goodies tucked in with your apron will greatly be appreciated by the new owner! Rev up those sewing machines girls, pick out your patterns and get sewing!

Tasty Tuesday

2011-08-09T14:28:00.000-05:00

I like bacon as much as the next person, but I just don't get the obsession over it? This tasty pork product is in everything, and I mean everything: soap, jam, toothpaste, cookies, candy, even brownies! I must admit, after finding this recipe, I may have to try this one, they look good don't they? I wonder if they could pass as breakfast food?

BACON BROWNIES

adapted from this recipe by Fine Cooking

4 oz unsweetened chocolate

4 oz (8 tablespoons) butter

vegetable shortening or more butter for greasing the pan

1 1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

4 1/2 oz flour (about 1 cup)

2 tablespoons natural cocoa (not Dutch-processed)

6 strips bacon

Preheat the oven to 350 degrees (F).

Prepare an 8" x 8" or 9" x 9" metal pan (I prefer 9" x 9" because I like my brownies nice and thin) as follows. First measure out a length of parchment paper whose width matches that of the pan and whose length is roughly twice the width. You're going to make a parchment sling for your brownies. Once the parchment is measured, grease the pan with vegetable shortening, lay in the parchment making sure some of it is hanging out either side of the pan, then grease the parchment paper.

Heat a large skillet over medium high heat. When the pan is hot, carefully lay in the bacon strips and cook on each side until just slightly less done that you'd normally want them for eating (assuming you're like me and you like your bacon extra crispy). When the bacon is sufficiently cooked, transfer it to a paper towel lined plate to drain a bit.

Coarsely chop chocolate and butter and place in a microwave safe dish. Carefully microwave for approximately 1 minute (depending on the power of your microwave) stopping every 15-20 seconds to give the mixture a good stir. It's perfectly acceptable, and probably even preferred, to melt the chocolate and butter via a double boiler type method, but I was going for expediency when I made these.

Let the chocolate-butter mixture cool slightly then whisk in the sugar, salt, and vanilla.

Once that is suitably mixed, add the eggs one at a time, combining thoroughly after each addition.

Sift the flour and cocoa into the bowl, taking care to remove or thoroughly break up any lumps. Stir to combine.

With a rubber spatula, carefully place half the brownie mixture into your prepared pan, taking care to level it and smooth it out to the edges. Lay the bacon strips on top of that, mashing them a bit into the brownie batter. Then top it with the remaining batter, again taking care to get it leveled out and to get the bacon completely covered.

(I gilded the lily a bit by sprinkling some smoked salt on top of the brownies, but I assure you, they're just as delicious without it. The bacon provides plenty of its own salt and smokiness, which is why smoked salt is not in the ingredient list).

Bake the brownies for roughly 30-40 minutes. They're finished when a paring knife inserted in the middle comes out free of anything but brownie crumbs.

Let the brownies cool in their pan for a few minutes, then use your parchment paper sling to carefully transfer them to a cutting board. Allow them to cool a bit more before attempting to cut them - it'll be easier, and in my opinion at least, they'll taste better.

When it comes to bacon, I'm a big fan of the microwave kind, no mess, less fat and comes out crispy every time, so when I make these, and I will, I'll be using my favorite microwave bacon. I'm almost anxious to try these, what do you think? Pass the bacon please!

Homemade Clothes Soap

2011-08-08T14:04:00.000-05:00

Everyone is making their own laundry soap these days, including me who has already shared one recipe but I must share this better one today, it's for dry laundry soap, which is easier to store than all those jugs of the liquid batch I made as a first timer. I'm sharing because I LOVE this soap, it smells AMAZING! I've given samples away to all the kids who can't get over how nice it smells! And it works GREAT!! Even works on my husband's dirty work clothes, he's a welder and often comes home grimy, so I'm happy and I'm saving money!!

Homemade Laundry Soap

1 bar Fels Naptha soap
1 c. Washing soda
1 c. Borax
Grate bar soap then run it through the food processor to get it fine. Mix all ingredients in big bowl really well, store in pretty jar. Use 1 Tbsp. per load.

The original recipe comes from Tip Junkie along with the photo but I broke it down to a small batch, if you'd like their big batch recipe, look it up there. With everything going up in price, it only makes sense to find ways to make some of these products at home, and there are tons of info. out there to do so! Tip Junkie is a good place to start! I'm off to do some laundry! lol

Tasty Tuesday & Book Winner

2011-08-02T14:45:00.000-05:00

I'm running out of ways to say just how hot it is, this is getting old! And it's going to get even hotter this week with 6 days of triple digit heat, so any way to keep cool is a must! I've found a neat idea that not only will cool you off but give those bored kiddo's something fun to do and eat! Home made ice cream in a bag!

Homemade Ice Cream in a Bag

1/2 c. half and half
1 T. sugar
1/4 t. vanilla
1 small ziploc bag ( sandwich size)
I gal. ziploc bag
3 c. crushed ice
1/3 c. rock salt
Put first 3 ingredients in the small ziploc bag, seal tightly. Put ice and rock salt in the big ziploc bag, then place the small bag in the big bag and seal. Squeeze bag till the cream mixture thickens, about 10-15 min. Remove from big bag, unseal and eat with spoon, no need to dirty a bowl!

This recipe makes a yummy vanilla ice cream, but to make a chocolate bag, just add some chocolate syrup to the mix, to taste but not too much. How easy was that! A cool treat anytime!

Now, onto our TT book winner, Kim from Home is Where the Heart Is! Congrats Kim, your number came up at Random.org so send me your mailing info. so I can get the book to you! Kim has a lovely blog and for dinner that Tuesday night, she shared that they had raviolis with tomato sauce and fresh green beans from the garden! Sounds pretty tasty to me!! Thanks to everyone who made me hungry reading your menu's, that was fun! Keep cool everyone, make some ice cream in a bag soon!

Falling for Fall

2011-07-31T17:32:00.000-05:00

I don't like to rush the seasons, and I know I'm gonna get some flack for even mentioning this, but I'm ready for fall! There, I said it! July is finally over, making way for August and I'm praying for kinder weather, I'd be thrilled with average temps at this rate! But August brings hope, the stats show that the high and lows begin to change and I'm holding out for that! July was the hottest July in 110 years here, unreal!!

Whining helps, so does surfing the web for autumn photos, recipes and decorations, not to mention all the fun fall projects. Stayed tuned for my annual autumn apron swap, that will be later in the month of August so we have pretty new aprons to bring in the new season. There will also be fallish recipes coming your way on Tasty Tuesdays, just to inch our way into my favorite season, one recipe at a time!

Yep, I'm falling for fall, alot earlier this year, but when your garden life has shorten due to extreme heat, and your energy is just drained from the heat, you have to do something to hang on and I'm thinking ahead to a cooler time, and I'm praying the A/C can keep up! So long July..........

Tasty Tuesday Giveaway!

2011-07-26T14:39:00.000-05:00

Short on time today to post a recipe, but how about a giveaway? I have a brand new copy of the Eater's Digest for one lucky TT fan. It's full of fun facts and stuff like that, a book every kitchen should own, so all you have to do is leave me a comment here and tell me what your having for dinner tonight, your very own Tasty Tuesday! You have till Monday Aug. 1 at midnight to enter! So, what's cooking tonight at your house?

Color Combos

2011-07-25T15:02:00.000-05:00

What is it about certain colors that you just can't live without? I've gone through so many color combinations in my home, each one pleasant and fun but I'm finding as I get older, I want MORE color! As you know, I re-did 3 rooms this past winter and yes, they haven't changed yet! But one room is my favorite and I can't get enough of red & aqua, I'm even having visions of re-doing the kitchen in these colors, but I'm afraid my patient hubby might object to that one! Let me work on him for a bit.........
So, I'm wondering, what is YOUR favorite color combo and where do you use it? Paint is wonderful isn't it, how it can change a room over night and for under $20! Come on now, share your love of color with us, I'm anxious to hear your choices!

Tasty Tuesday

2011-07-19T14:51:00.001-05:00

In my quest to find something else to do with my zucchini, I found the Skinny Chef, no pun intended but how? lol Anyhoo, she had a recipe that caught my eye, actually, double chocolate caught my eye but oh what a sweet way to use up some zucchini!

Double Chocolate Zucchini Brownies

5 ounces bittersweet dark chocolate, chopped
1/4 cup vegetable oil
2 egg whites
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds
Non-stick cooking spray

Directions

Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Spread evenly into the prepared pan.

Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days.

They won't last 3 days in my house and no one will know where the zucchini went too! Keep cool, the extreme heat is due to cover 40 states so if it's just too hot to bake, shred your zucchini and freeze it for later use, fall baking sounds good to me!

Birthday Quilt

2011-07-17T13:43:00.000-05:00

I've had this project on my mind and tucked away in my files for a very long time! Shame on me! But all it took was a grand daughter's birthday to inspire me and here is the finished lap quilt, just in time for Chloe's 6th birthday yesterday! She loves it!! It's a bandanna lap quilt, so easy to make and super fast too, only took me one afternoon! Now, I owe the other grand kids one of their own, will let them pick and choose the colors they want. Chloe leaves on vacation today so it'll be perfect for the trip, in the car or just for nap time! I signed it so she could always remember when she got it, the birthday quilt was a hit!

Another hit was the cupcakes in a jar, yep, I made one for each child and a few extra for us adults, with the birthday girl having a candle on top of hers! I'm in love with this idea, and it was fun making the layers of goodies, so many possibilities. I started with a cupcake, then brownie, then marshmallows, strawberries, frosting and sprinkles on top! This will be our new birthday tradition!

Christmas in July

2011-07-13T13:19:00.000-05:00

I'm pretty sure a creative person came up with this popular notion, to get a jump on the holiday season and who couldn't use a push, so to help us get inspired and to make this year the year we actually get a head start on all that handi-work, check out this annual event over at Tip Junkie! I'll be there with bells on! lol

Tasty Tuesday

2011-07-12T14:32:00.000-05:00

The harvest that never ends.........zucchini! But I've found another use for it that was a welcomed surprise, zucchini fries! Baked, and healthier than the french version, these breaded sticks were tasty, which is why I'm sharing them today!

Baked Zucchini Fries

3 medium zucchini sliced into 3" x 1/2" sticks

1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping (.5 pt)

I found this recipe over on Pinterest where someone pinned it from The Girl Who Ate Everything, be sure to head over and check out all her yummy recipes, it's a cute site and she's on Facebook too! This is a great way to use up zucchini !

Beating the Heat!

2011-07-11T14:23:00.000-05:00

I'm becoming a wimpy girl in this heat! I'm trying to make peace with summer, it's my least favorite season, thanks to the heat/humidity and darn heat index that is extreme and breaking records! Our weather pattern has been breaking records each month and I'm sure our normal or average weather is gone for good! That leaves us trying to beat the heat and praying the A/C unit can handle the stress!

So, I'm stuck inside, feeling grateful for my comfortable home and yes air conditioning, but I don't take kindly to being held hostage by the weather, there's enough of that going on in the winter months! I am trying to do my part in keeping the utilities down by doing laundry at 6am after the hubby leaves for work and the A/C isn't working over time yet. I've got all the blinds closed, curtains drawn and ceiling fans circulating. I try not to use any major appliance during the peak hours and no baking with less cooking. Eating light is key and keeping fluids handy is a must, water and unsweet tea for me!!

A fun way to keep cool is to watch Christmas movies, esp. if you don't have a pool. I could and should be sewing but just not in the mood, it's gardening season and my mind is out there! It's become a twice a day chore just to keep the containers and window boxes from dying, but I'm not complaining really! I know it gets hot in July, and maybe I have become wimpy, or spoiled, or just lost my tolerance for the heat, and when I use the word heat, I'm referring to the extreme heat, anything pass the low 90's mixed with good old fashioned Ozark humidity is just miserable! But, I haven't found a better place to live so as long as I can keep beating the heat, wine a little, and stay comfortable I'll be ok! But no matter what I'm always very thankful to have all four seasons, there's always a change around the corner and lots of ice tea!

How are you beating the heat?

Garden Gossip

2011-07-08T14:47:00.000-05:00

How is your garden growing? Ours is doing pretty good, so far. The one problem I'm having is my tomatoes are splitting down the middle, and they are staked real good? Surprising, the toms are still alive and growing so I'm hoping to get some, but have already warned the husband, we've got to come up with a better tom cage! Most of our veggies are in raised beds, it's much easier to weed, mulch stays put and easier on my back. I'm growing cucumbers on a trellis this year and they love it! I do too, leaves me room for a couple of zucchini plants, that have already supplied me with a batch of zucchini relish and zucchini fries tonight! I'm also trying mini pumpkins are a trellis, next to the pumpkins in the photo on top, and bird house gourds too. I want to make a purple martin house colony out of them next year! The front line of boxes are mainly herbs: rosemary, sage and lavender for future soaps and salves.

The bottom photo is the potting shed, it's coming along, not as fast as I'd like it too but as the budget allows. I'm hoping it will be completed by fall, I vision pumpkins and mums all about! It will have a porch on the front, old rescued windows on the sides and a old screen door for air control, for now. Next year, we hope to add a greenhouse off one side and mower storage on the other. I've been combing through my old issues of Country Gardens for ideas and I'm getting excited the closer it gets to completion.

Now for some garden gossip! Did you know that roses love coffee just as much as I do? lol I've been saving all our used coffee grounds in a old coffee can and applying them each time the can is full, they love it and are growing like crazy!! My tomatoes and peppers love teabags too! I've been mulching them with our left over tea bags from each brew and they look so perky! And don't forget those egg shells! I crumble them up and sprinkle around the base of any plants that caterpillars like to eat, mainly the toms, so far, it's working! If you have any handy tips, please share them here. I'd love to try some more tested, natural ways to re-use and recycle! Happy gardening!!

Tasty Tuesday

2011-07-05T14:40:00.000-05:00

I'm planning a birthday party for our soon to be 6 yr. old grand daughter, Chloe and I'm thinking about making these cakes in a jar, which are all the rage now, and just so darn cute too! Very easy also, you bake the cake ahead of time, crumble it up, layer it in the jar with frosting, sprinkles and so on and top with a birthday candle! What I love about this idea, is each person can have their own jar for less mess! Check out this helpful site for all kinds of goodies in jars, some are baked right in the jar and other's aren't but either way it's the newest party favor and sweetest gift idea!

Kool-Aid Jelly

2011-07-03T16:43:00.000-05:00

Summer is the season for re-runs, not only on the tube, but here! I was going through my recipe drawer on this HOT July day, love the inside chores on a day like today, and came across my recipe for kool-aid jelly. I used to make this for the kids, the fun of so many flavors! This is a simple task so gather the kids to help and make some memories to boot!

Kool-Aid Jelly

1 pkg. kool-aid, any flavor, no sugar added
1 pkg. Sure Jell
3 c. sugar
3 c. water
Mix water, sure jell and koolaid together. Bring to a boil, stirring so it won't stick. Add sugar and stir well. Bring to a full rolling boil that can not be stirred down. Allow to boil for 1 min., stirring. Remove from heat, skim off foam and pour into clean jars and seal. Makes 4 pts.

I love this recipe because koolaid is still cheap and not SO sweet and makes a nice jelly for those peanut butter sandwiches that we never out grow! No canning involved either since it's a small batch recipe, this jelly can be kept in the fridge, if it lasts that long! Happy summer!

Thrifty Tea Idea

2011-06-27T13:45:00.000-05:00

One of the things I love about blogging, and there are many, that it brings the world to me. It's like my very own encyclopedia and boy have I used it, I do get my moneys worth! I came across a new to me blog that got me hooked by this post, tea in a jar. I'm sure you can relate to not having enough space in the fridge for ice tea, or wanting to try different blends over ice but don't have enough space? If this relates to you, check out Angry Chicken for her thrifty idea making a concentrated tea in a jar. I tried it over the 4th of July weekend last year because I knew I'd have little room with all the leftovers. I must say, it was the best ice tea I've had in awhile. And so easy too, I like easy!

All you do is place teabags in a jar, the number of teabags varies to how strong you like it. I used 8 in a quart jar filled with cold water, place in fridge overnight. The next day, squeeze out all the tea you can from the teabags, discard. Now all you do when you want a glass of ice tea is grab a glass, use several spoons of the concentrated tea, again depending on how strong you like it, add cold water, stir and top with ice. Refreshing, takes us less room in the fridge and is thrifty too!

Birthday Bash Giveaway Winner

2011-06-26T16:12:00.000-05:00

This one goes to Paula Parrish!! Congrats Paula, send me your mailing info and I'll get your surprise giftie out to you by the weeks end. Paula is a new friend, we met on Facebook, she's also a soap maker, I envy her for that! I loved her wish, a magic cupcake! Wouldn't that be nice! Thank you all for the birthday wishes and comments left, everyone did a great job at being selfish and aren't birthdays just that, all about you! I had a wonderful day, a free day, in more ways than not having to work! I spent the day at home, I love being at home, to clean and putter. Went out to dinner, got my free hamburger from Ruby Tuesday's, yum! Then used my free Redbox rental for my birthday and topped it off with a free blizzard from Dairy Queen, you guessed it, for my birthday! I strongly suggest you sign up for all the birthday clubs you can, they really do pay off and they are free!

Tasty Tuesday

2011-06-21T06:57:00.000-05:00

When I was a kid, many moons ago, I loved going to the mall with my friends. We had no money but window shopping satisfied us, along with a orange julius from the food court! I'm not a mall rat anymore, in fact, I hate going to the mall, but I've never out grown this refreshing treat from my childhood. I used to make these for my kids when they were little, and now it's time to introduce my grand kids to them.

Orange Julius

1 can frozen orange juice ( 6 oz.)
1 c. milk
1 c. water
1/4 c. sugar
1 t. vanilla
6 ice cubes
Mix everything but the ice cubes in a blender well. Pour over ice. Enjoy!

Birthday Bash Giveaway

2011-06-19T16:39:00.000-05:00

After a certain age you really don't look forward to your own birthday anymore, at least I don't, and in a few days, that dreaded moment will hit me when I must add a number to mine! Now, I'm not boosting, or bucking for birthday wishes here, just stating a fact, it's not fun after a certain age! But I do like to give gifts and when I turned 50, I did a whole month of me here on my blog for the occasion, to ease the pain some, and it worked, so I turned it into a annual event, a birthday bash to celebrate life and the life on my blog just keeps growing in numbers, the good kind! So since it's been awhile since I've hosted a giveaway, it's due time and no better reason than to celebrate my followers! All you have to do to enter this giveaway is be a follower of Country Pleasures and leave a answer to this question: What do you want for your birthday? Now, let's be honest and selfish here, something for YOU other than peace on earth and to win the lottery! I'll leave this open until the 26th, long after I've recovered from my big day! lol The winner will receive a nice surprise giftie so put on your thinking caps and HAPPY BIRTHDAY to all June babies!!

Summer Snowflakes

2011-06-16T07:51:00.000-05:00

Wildflowers are plenty this year and one of my favorites seem to be blooming early this summer, Queen Anne's Lace is also known as the wild carrot but I don't use it for that purpose, I make snowflakes out of them! Summer snowflakes are easy and fun to make, but the key ingredient for this project is patience! All you have to do is gather as many QAL as you'd like, shake off any bugs as they like them too. Cut the flower head off at the base of the stem leaving very little so they will lay out flat. Press in a flower press or in a big, heavy book. I've used both and both look equally well, just make sure you place them in between 2 sheets of waxed paper, esp. if your using the book method. Months later, check once a month to see if they are fully dry. I like to keep them pressed for at least 4 months, giving me time to make snowflakes for Christmas.

Once dried, you can spray paint them white or lightly spray with spray snow for a festive effect or you can leave them naturally, like I do and seal them with a clear spray. You may need to spray them a second time to get the effect you want or if they are not stiff enough to hang on a tree. Once you have your snowflakes compete and ready to decorate with, don't forget using them on packages, homemade cards, craft projects or even home baked goods. The sky is the limit and the QAL is plenty so get out now and harvest some. This is a fun summer time project with the kids, now and again at Christmas time. And if your really into natural crafts, you can also make a jelly from QAL, just google the recipe! Snowflakes aren't just for winter anymore!

Tasty Tuesday

2011-06-14T14:22:00.000-05:00

For me, canning season always begins with zucchini relish, never heard of it? I hadn't either but in my early gardening years, I always planted more than we could use and as every one knows, you can never get rid of zucchini but this recipe will make you want to keep all the zucchini for yourself and relish, of course!

Zucchini Relish

4 c. shredded zucchini
3 c. shredded carrots
4 1/2 c. chopped onions
1 1/2 c. chopped red or green peppers
1/4 c. salt
2 1/4 c. vinegar
3/4 c. sugar
1 Tbsp. celery seed
3/4 t. dry mustard
In a large kettle combine all ingredients well and cook for 30 min. or till veggies are tender. Process in hot water bath as directed for 20 min. Makes 4-5 pints.

If you like cucumber relish, you will love this! Great on burgers and dogs, this is a staple in my fridge and one of two reasons why I grow zucchini, chocolate zucchini bread being the other! If you must share your zucchini, make it into relish then give it away, you'll be surprised at how many grow their own next year!

Tasty Tuesday

2011-06-07T13:57:00.000-05:00

It's still HOT here, about 10 degrees above normal so when this recipe came my way I just knew I had to share it with you! I love a good odd ball recipe and I know many of you have the main ingredient handy this time of the year, so believe it or not, this week's recipe is Ice Cream Bread! I'm not sure it's worthy of having the oven on right now, but it does look interesting and I will try it one day, a cooler day!

ICE CREAM BREAD

Printed from The Hungry Housewife

Makes 1 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened

1 1/2 cups Self-Rising Flour

Preheat your oven to 350. Spray and flour an 8 x 4 loaf pan, or line it with parchment paper.

In a medium bowl mix the ice cream and flour together until just combined.

Scoop into the loaf and and smooth out.

Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

Remove from the pan and allow to cool (if you can wait that long)!

*****For best results, use FULL FAT ice cream

So, what do you think? Will you try it, and if so, what flavor ice cream do you think you will use? I love the fact that any flavor will work, add some nuts or fruit maybe? When our temps get back to normal, I'm game! Stay cool!