Halloween Inspiration

http://www.marthastewart.com/852559/hanging-bats?backto=true&backtourl=/photogallery/outdoor-decorations-for-halloween#slide_1

http://www.marthastewart.com/271198/paper-mice?backto=true&backtourl=/photogallery/creepy-crafts

http://www.marthastewart.com/273529/papier-mache-decorations-floating-ghosts?backto=true&backtourl=/photogallery/creepy-crafts

http://www.marthastewart.com/267447/felt-pumpkin-people?backto=true&backtourl=/photogallery/creepy-crafts

Browsing Martha Stewart today (I subcribe to "Craft of the Day" there) and just had to share these. There were a lot of cute ideas, but these stuck out the most to me. As I sit here on my couch with rain spattered windows and a sweater on I cannot contain my excitment for fall. Like many of you bloggers out there, my mania will manifest in crafts and cooking. Knowing my penchant for going overboard I was hoping to find inexpensive ways to do this as to not bankrupt us our first year in our new home (did I mention we bought our first?!). Of course, having a home instead of an apartment puts me in a tough spot since there's SO MUCH I want to do and SO MANY more places to decorate.... what's a girl to do? :) I liked these crafts for that reason. They are inexpensive but dress up a large space or can be used all over the place. I do not, sadly, have a lovely, large front tree, so the ghosts don't have a home, but I am thinking.... LAWN STAKES. What do you think?!

Question: I know of someone who has these ghosts made from upside down tomato cages and white fabric.... and the fabric covers the tomato cages and then they were dipped in something (water and paint maybe??) And had little faces. Has anyone made something similar and if they have.... What are they dipped in and do you have a pattern for the fabric bit?

Okay. Well, I hope you have a lovely day... and I hope it is drizzling for you as well.
One last link of inspiration for you (I made this for dinner last night):
http://www.food.com/recipe/panera-broccoli-cheese-soup-150384

I did not simmer for 20 minutes the first itme, I just cooked it until it bubbled and thickened and let it bubble for a minute (I also doubled the butter and flour bit because it is never thick enough in these recipes and I added them straight to the sauteed onions. Butter first, melted, then flour stirred until completely combined) and then added the (grated, not Julienned) carrots and broccoli. I simmered until the broccoli was soft (maybe 15 minutes), but not soggy (ew). It was.... yummmmmm. Soup season is the best season in the kitchen I think. I plan to make a LOT of soup this fall. If you have a favorite soup and feel like sharing the link in the comments, feel free!

Love, Me

Yummy recipe

Red Lobster-esque biscuits from bigoven.com

I made these the other night to go along with some lovely crockpot split pea soup. yum. They turned out really good, however I have an edit:

Instead of spooning/brushing the butter, garlic, and parsley at the beginning, cook the biscuits for 10 minutes and then spoon or brush the melted butter mixture on top. Bake for another few minutes or until they are nice and golden brown. If you put the butter on at first, they will burn!

A little catch up... again

 Embroidered this for my mama's birthday (and I sewed the towel too. Broadbent's has some awesome towle material)

 Have you ever played that game, "I never" at a sleepover or whatnot? It's a fun get to know you game. The instructions I was told are as follows: Everyone in the group gets ten candies (individually wrapped it best, they will exchange hands a few times... yuck!) and then one by one you go around the room and say something you have never done. Anyone who has done that has to give a candy to that person. You can go around as many or as few times as you want. The person with the most candy at the end... wins!

So, we were playing this at an activity I helped organize and I was in charge of getting the candy. Using simple return address labels and my acrylics alphabet stamps I stamped a cute little seal and put them on four by six cello bags I had put ten candies into. I like the way they turned out. It made it so everyone had a way of keeping their candies together after the game and made it easy so we didn't have to pass out ten candies at a time when we were ready to start the game.

Mini quiches I made for the activity I mentioned above. I am not going to write out the recipe right now. If you want it... please leave a comment and I will post it.

Happy day!

Do you wanna know how much I love my family?!

I had to find the hole, stuff the veg inside, and then tear up the skin and rub seasoning under it. This is not something I have ever done. I have cooked chicken, but have never done the yuckiest parts -- until the other day. But! Because I love my little family I sucked it up and did it. I hope to never do it again... but there it is. And p.s. home roasted chicken... very good.

You know on the new P&P they eat boiled potatoes when Collins comes to visit? They look so yummy, don't they? I finally broke down and made them. I want you to know something: They are as good as they look.

Peel yellow potatoes and cut any big ones. Boil in water with peppercorns, (plenty of) salt, and a bay leaf until fork tender. Drain. Melt butter and pour over potatoes. Season with salt, pepper and fresh, finely-chopped parsley and enjoy. YUM!!!!!

Let me know if you try them and what you think!

Coming NEXT WEEK!

 

Stay tuned for some of my favorite holiday recipes. A new recipe each day next week and some of my tips and tricks!!! 

Perhaps I'll even figure out how to do a McLinky for Friday. If you have tips... leave them here!

A spicy kick to chicken salad

So listen. I love chicken salad ('cept without grapes or nuts.) I also love, love, love buffalo sauce. I began my love affair with buffalo sauce after I got married. I had always enjoyed wings but that was as far as that went. But then I married a man who loves hot sauce, buffalo sauce, hot salsa, etc. I began making homemade wings, chicken strips with buffal sauce, buffalo chicken salad... anything and everything.

Then a few weeks ago I had leftover chicken and nothing to do.

So I created this recipe.

It's BUffalo Chicken Salad.

Yum!

Take chicken, tomatoes, celery, bleu cheese crumbles (opt.), buffalo sauce (I LOVE Texas Pete), and sandwich rolls.

Dice your chicken, tomatoes and celery. Mix with buffalo sauce in a bowl. I did not (for the record) add bleu cheese crumbles so I also mixed in ranch. You could mix in bleu cheese dressing if you are more of the traditional bleu cheese, celery and wings kind of chef.

Fill your rolls and dig in.

Hope you enjoy. Happy cooking!

Freeze'yer cookies

Okay. I don't know about you guys but when I make cokoies I have WAY too many on hand after. I can give them away or eat them all and make myself sick. BUT. I really don't want to quarter my recipe or anything to just make a batch of cookies when I feel like it.

Plus. Remember how I want to be one of those typicla 1950's moms who has cookies for her kids when they come home from school and stuff? But baking a batch of cookies every day... not so much.

SO.

Listen. I came up with this great idea (and I know I am not the first to do this):

Make your recipe. Bake the cookies you want or need for the day.

THEN. Separate the rest of your dough into balls. Lay them out on a cookie sheet and stick 'em in the freezer. Once they are frozen transfer to a freezer bag. You will have homemade frozen cookie dough.

The benefit:

If you want to make a dozen cookies for your kids and/or their friends, if you need a quick plate of cookies to take to a sick neighbor or new mommy you will have dough readily available.

I do this with chocolate chip. I am sure you could do it with any other kind of dough.

My tip: bake on a lower setting for longer once you pull the dough out of the freezer for baking. I just made a batch from the fridge and they browned before they were 100% cooked on the inside.

Have you done this before? Which types of dough did you freeze? Was it worth the time?

Happy baking!

p.s. my recipe is jut the Nestle Toll House Recipe BUT use 3 C. flour instead of 2 1/4 for fluffier, softer cookies. AND I usually lower the amount of salt I put in recipes, but trust me, you need all the salt they call for or your cookies will be over-sweet.

I try to make them a little healthier by using 1/2 AP flour and 1/2 whole wheat. Other than being able to a little bit feel the different texture, I think they taste the same otherwise. PLUS, if your kiddos are getting cookies they probably won't notice they are almost healthy!

HEY!

So. Sorry it's been a minute. Hubby's a teacher and baby and I are soaking up as much time with him as we can. We've grown positively humongous from all of the wonderful memories and moments we've had this summer.

I don't have much time this evening (date night and all) but I created a recipe for dinner. I think I do my best work when I have 10 minutes to throw together something nutritious and wonderful) and this was definitely one of those evenings. Through a series of events our plans for going out to dinner were scratched and (luckily I had cooked some country style ribs earlier to save them from going to waste) I created this recipe to share with you.
Have fun with it. Mix it up and make it your own!

Drum roll............................. ( I know maybe the  picture isn't the best but I had another picture taken from an aerial view and the ribs looked inappropriate)
Southwestern Bruschetta! And can I just say... YUM!!!!!!!!!!!!!!

(If I am not mistaken, bruschetta is sliced baguette with a tomato topping).
So! I have Texas Toast (garlic bread) toasted and then topped with steamed: bell peppers, onions, tomatoes, corn, and summer squash all diced and stirred up with some chili powder, garlic powder, onion powder, canola oil, sea salt, and lime juice. (All of this is to taste. You can add your own seasonings, but I recommend (since you have so many hearty things that are delicious and shouldn't be skimped on) using the Texas Toast for a more southwest feel. Nevertheless, do as ye will.
So I top the lightly browned garlic bread with the mix and then broil it just to get the veg some extra color.
Voila. AMAZING!

p.s. for some amazing ribs (I hate eating off the bone, I feel like a cannibal or feral child doing that) I buy boneless country-style ribs and braise them on each side for some nice brown color with a little sea salt. Then I lay them in a 13 by 9 baking dish and pour in 1/4 c (about) chicken broth (you could use beef but I use chicken with pork when I am doing a light taste and beef when I want something more hearty) and then about 1/2-3/4 c. of liquid salsa seasoning (mine is honey, garlic, and herb) and stick a quartered onion in with it.
Slow cook them for 2 hrs or more at 250*.
I broiled mine again at the end to make sure the bits that sat in the juices (which helps keep them tender) weren't soggy.

I made sauce with 1 C. of the juices from the pan and 2 T. each flour and butter. Melt the butter, whisk the flour, then pour in the juices and stirring constantly cook until thickened and bubbly. Season to taste if it's bland. This is a no-fail way to make gravy! I never get any lumps!

Happy cooking!

It's all in the packaging...

It's the most wonderful time of the year.... one more week of school from where I sit, and I am sure most of you are about 1-3 weeks 'til the end too. So it's that time when we want to let the teachers know how much we appreciate them and give 'em a little something. Typically we turn to treats, no? So instead of a Styrofoam plate or a Ziploc baggie with some homemade (or store bought) goodies, why not do something SO simple that looks extra special? After all most of the time hand cooked and hand made gifts carry the most meaning for the fewest dollars.

I started with a 4 by 6 cello bag and used it as a template to cut my rice krispie treat to size (note, because the treats are thick you will need to cut it about an inch smaller than the actual bag).

I stuffed the treat inside, folded the top over, stuck a sticker that matched the thank you card I made.

and voila. A simple, inexpensive, but absolutely darling way to say, "thank you". You could use this idea for a neighbor gift or a gift for visiting teaching wherein you could include the message and a goodie... the possibilities are endless. If you don't like, are opposed to, or didn't make Rice Krispie treats, stick a couple of cookies or some candy inside instead.

A DELICIOUS 3 ingredient recipe

Okay. You HAVE to try this if you like squash. If you don't... well, make it with pasta!
To be honest, I usually do make this with pasta but tonight tried it healthier and it was DELICIOUS.

So. "What is it, already?!" you are asking. Browned butter and Mizithra cheese over spaghetti squash.

Here's how you make it:

Bake your squash in the oven at 400* upside down until fork tender (about 40 minutes?) on a cookie sheet. You can put a little melted butter on it if you want.
scoop it out. You should have long stringy spaghetti noodle like bits of squash.

Note: I used half a squash. I steamed the other half and then blended it to make my buck-a-roo some more baby food.

Melt 1/2 a stick butter in a sauce pan stirring constantly until BARELY browned.

Grate Mizithra cheese (you can buy this at your local grocery store). Mizithra cheese has a creamy, slightly tangy and salty flavor. It is INCREDIBLE and far and away one of my favorite cheeses.

Put squash (or cooked spaghetti noodles) in bowl and pour browned butter over. Toss to coat. Then sprinkle a handful or two of grated cheese (really up to your personal taste). Toss that and EAT!

YUM!

The Old Spaghetti Factory makes a browned butter and Mizithra cheese pasta and I attempted to copy it. Turned out pretty well if I say so myself.

SAVE THE VEGGIES!!!!!!!!!!!!!!!

How many vegetables have gone to waste because they get wilty and limp before you use them all? I usually use a stalk or two of celery at a time, plus some leaves and that is all. The rest... wasted. They aren't moldy, but they don't have that crunch they need to be appetizing.
So, to put that *snap* back in your celery or carrots try this!

Soak your veggies (don't know if this works for anything but carrots and celery, but it might!) in an ice water bath to 'reconstitute' them, so-to-speak.

Great way to save money and save your veggies!

In the words of Rachel Ray, "What's for dinner tonight?"

In our case: Pork medallions with roasted asparagus and Kale.

Does that sound daunting? I just made it up and I like to sound elegant. Really this was like five steps.

I took a pork picnic roast that I got on sale and sliced it into about 1/2-1 inch medallions. You could very easily do this with a pork tenderloin or with just plain pork chops.
I sprayed them with cooking spray and sprinkled on paprika (KILLER with pork), seasoned salt,crushed red pepper flakes (hubby likes the heat), pepper, garlic powder and onion powder. I did the same with the veggies.

Stick on your roasting pan, indoor (or outdoor) grill, or George Foreman.

If you're doing it in the oven like I did set it to broil!

Your asparagus will be ready before the meat. Remove it and tent with foil to keep it warm. Just cook them until fork tender (I never pay attention to cooking times. For shame.)

Replace asparagus with seasoned Kale. Cook that until wilty. Your pork should be done at the same time. The best way to tell if any meat is done without cutting into it: pick the fattest piece of meat and stab it with a fork. Press on it if need be to get juices to run out. If they run clear not red you are good to go!

Plate and serve!

A note about Kale: I love cabbage so I really liked kale. I had never cooked with it before but was pleasantly surprised at how good it was. If you do not like brussel sprouts or cabbage kale will not be for you.

CHALLENGE: Pick out a vegetable or leafy green that you have never tried before and cook it up. You will easily change up your routine (you know how you kind of cook the same 14 dinners over and over again?), you will add SUPER many good nutrients to your meal, you'll impress whoever you are cooking for, and you may even find a new favorite veggie.

Some of my favorites that came about this way:

Asparagus, brussel sprouts, Chard (very good on paninis), and Kale.

Sometimes it's better to do it simple

than not at all.

Last night the hubby and I decided banana cream pie sounded delicious, but I was NOT in a place emotionally, spiritually, physically to make it all by hand... okay. I admit. I was being lazy.
But, if you, like me, want a SUPER easy way to make banana, chocolate, vanilla, coconut, etc. cream pie check this out.

ingredients: banana 1 or 2 depending on how much you like in your pie, vanilla pudding mix, milk (2 cups or whatever the pudding box calls for), graham cracker pie crust, whipping cream (canned or carton, I like carton best), vanilla and powdered sugar for making the whipped cream.

make your pudding according to the box

Slice your bananas and layer in the bottom.

cool your pudding for at least 5 minutes on the stove top (make sure you stir sporadically as it cools to avoid pudding skin and chunks). Pour pudding over bananas and chill in fridge for a few hours.

Make your whipped cream (1c. heavy whipping cream [or just whipping cream], about 1/4 c. powdered sugar, and about 1 t. vanilla extract. Combine and whip until stiff peaks form. make sure you don't whip it too long or you will have homemade butter!)

Top your pie and serve!

See. Lovely and simple and still really delicious.

Variations:

Chocolate cream pie:

A graham or chocolate cookie crust, chocolate pudding, and whipped cream. his is definitely my favorite. you can sprinkle chopped chocolate or chocolate prinkles on top, you can mix in cookie crumbles, etc. You could even cover with crumbled Oreos or other chocolate cookies and gummy worms and make a family-sized edible dirt cup.

Coconut cream pie:

Toasted sweetened coconut, graham crust, vanilla pudding, whipping cream. Toast the coconut and mix about half in with prepared pudding. Pour into the pie crust and sprinkle the rest of the toasted coconut on top.

"Like Butta'"

As a newly married bride I was terrified by the thought of a classic 1950's style family dinner. I never thought I could make a pot roast, let alone one that tasted good. But I was determined to be the kind of wife that cooked lovely Sunday meals where the family and any friends that wanted to could gather together and have some warm, comforting food and good times, too.
I was wrong about not being able to do it, and you know what, if you believe that... so are you!
I have decided recently that a good cook is a bold, confident cook. If you believe you will be able to cook something, get a recipe for it, and are brave enough to try - you will be able to cook anything. Perhaps it won't be perfect the first (or first few) times, but in time you will be surprised at all the things you can learn how to do.
So. My tips for a pot roast that will melt in your mouth and please everyone at the table:

A. Brown it first. (I suppose I could tell you first buy a good cut of beef but I don't know what that would be. I think with the right kind of cooking any portion of meat will be good.) This gives it a nice color. I was watching Alton Brown once and he did an experiment to see if browining your meat first REALLY helped lock in the moisture. According to him it didn't matter. Thing is, regardless of the moisture thing, an un-browned roast looks the color of a corpse. So. Eat with your eyes first, right? BROWN YOUR ROAST! Plus it gets all these lovely crumblies in your pan that you then use beef broth to de-glaze and have delicious little meat particles that add flavor as your roast cooks away.
B. Cook it with veggies. Use the aromatics- onions, carrots, and celery (including the leaves). I know, I know, "EW. Leaves?!" but seriously. You don't eat them, but they really do add more flavor. I like to brown my onions while I brown my meat, get a little more of that flavor going and what not, but probably it doesn't make a huge difference
C. Find a seasoning combo you like.

This does have MSG (AGH!!!!!!), but I have to say that this is the BEST tasting seasoning for beef I have ever had. Essentially it is brown sugar, black pepper, salt, red pepper flakes, garlic, and hickory. I could imitate it 'cept how does one get hickory? WHen I find this out I will sit down one day and make my own
MSG free seasoning. Until then I use it sparingly (as in not often. I douse my steaks in it).
I usually rub some of this on before browning my roast and dump a little in while it is simmering. Delicious.
D. Pour beef broth in, bring to a boil and then simmer for a few hours. I don't have an exact time (check Better Homes and Gardens [p.s. if you don't own this cook book, run out and get it. I couldn't live without it]) but when that is up you will have a moist, flavorful, and fabulous pot roast!!!

Happy Valentine's Day, friends

I made sugar cookies for my craft night with my friends and in honor of Valentine's Day. I made some of them monsters for the guys in my life so that I could make 'masculine' love monsters instead of flowers and lips and hearts (which of course I made for myself and my friends).
My recipe for cookies is KILLER. SO stinkin' delicious. I can't take credit, though. It is my mom's recipe.

Get the recipe here

Click above to get the recipe for the cookies and some AMAZING frosting.

A few notes:

For the cookies:
   I ended up using almost 5 1/4 C. of flour. Make sure your dough isn't so sticky that you can't work with it or roll it out. Try not to have to knead in too much extra flour once the mixing is done so your cookies don't turn out tough. I also ended up (but my oven is old) baking the cookies for about 9 minutes.

For the frosting:
Adding 1/2 t. or so of lemon extract makes these ultra delicious.
Less powdered sugar means a more glaze-like frosting that coats nice but you can't really do any frosting decorating (you can use sprinkles, though) More powdered sugar makes a frosting good for piping &c.
I always split mine into bowls and then color it because I like various colors and I always like having some extra white frosting on hand during decorating in case I run out of one color, decide I need another, or just so I can add some white accents to my cookies.
p.s. I have some black food coloring (comes in a tiny jar, made by Wilton, can buy at Wally World) that is indispensable. It is perfect for outlining, faces, &c. Plus nothing is more dramatic than black on white or vice-versa.

It paid off

The late night grinding session paid off. My little buddy LOVES the barley cereal the very best. The rest are okay with him but the barley is a definite favorite. Yay!

I am attempting to decide on the next skill I want to learn. I need to post pictures of a recent project as well. I learned to sew pillow covers for 18" pillows. Look at me!!!

an update about cereal.

Barley cereal. The most favorite. Rice cereal is second, and oat cereal third. That is what my little prince likes. I have loved making the cereal fresh and warm every morning and evening and I don't mind having a little fresh, homemade oatmeal either.

Trial and error.

Made some oatmeal this morning from the oat flour I made last night. Whoever said that much water was sadly mistaken if one is to add any milk or formula.
Plus, a word to the wise, don't add more cereal after the rest has absorbed most of the water. Your oatmeal will have dry flakes in it.
Here's what I suggest. Less water to make a fairly thick cereal and then add the breast milk or formula to thin it out for baby.
On that note: I cooked more cereal this morning that I thought the measurements would make so I ended up with a bowl for myself which I added butter and sugar to (no boob milk!) and it was pretty good. Saved me from having to make two meals which I usually do.

"We're Barley and Barley...Whooooo"

For a while now I have been feeding my little one the boxed cereal from the store since I bought it before I got into making my own food. It seems fruitless to give him 'un-processed' veggies when the cereal he eats just as often and in the same quantity has all the extras. There is something to be said for convenience but what with warming up frozen milk and all, it may take just as much time.
A note about this author: I have read numerous articles and talked to lots of people. If I am able I will nurse my baby and only give him breast milk until he is one year old. The benefits for my baby far out-weigh any and all inconvenieces or discomforts to myself. I don't expect anyone else to feel the same, but for me, that is what my little one gets every time.
Onward... I set about making baby cereal this evening. I always get excited about a project when I should be sinking into bed. Anyone else do this?! So. 10 o'clock rolls around and I pull out my food processor and hand grinder and set about making cereal.
Here's what I learned:
Oatmeal: easy peesy in the processor. Dump a bunch in, turn it on, forget about it and a minute or so later you have oat flour perfect for baby cereal.
Pearled Barley: ACK! Set it in the food processor (can't live without mine!) and minutes and minutes later it had been chipped down slightly but not much to speak of. Barley does WAY better in the hand grinder (however it takes quite a bit longer that way and is hard work, but imagine my sexy arms after all that grinding!) and after 1/2 an hour about I had two sandwich bags full of barley flour.
Short Grain Brown Rice: In the food processor it will break down but very slowly. It does much better than the barley but after a number of minutes and the grains being only halfway broken down I had compassion on my neighbors and set it in the much quieter hand grinder. 20-ish minutes later I had brown rice cereal.

So. If you want te 'recipe' I got it off a web-site and seeing as I only ground my grains tonight I will have to wait until I;ve actually cooked some to let you know if the recipes should be altered. The basic recipe is as follows:
1/4 cup ground barley, short-grain brown rice, or oats
1 C. water
(The website did suggest using 2 cups water to make a really liquid cereal)
Bring to boil (whisk constantly for smoothness) and then simmer for 10 minutes. Add breast milk or formula (this adds taste and nutrients). Serve to your little one!
You could mix in ashed fruits and seasonings.
I read on babycenter.com today that some people are changing their minds about not letting babies have seasonings (i.e. herbs and other things. Probably best to avoid salt and sugar with your little ones) and that it will help your baby adjust to how you cook. They brought up points (I didn't see a source so it could be all conjecture) about how the U.S. is one of the few countries to give babies bland food and that countries who frequently consume spicy foods give it to their babies and they are just fine. After reading this I thought I'd try putting a dash of cinnamon in the baby cereal with dinner. It was nervously received but after a time I think it was well-liked.
If you try this make sure to post a comment about how it worked for you. I will post more info once I have actually cooked some of my hard labor.
P.S. A MIGHTY thanks to my amazing hubby who worked harder than I did to grind the grains and who sat with me every step of the way!!! What a sport.

Somewhat to say of The Bread

So. I was excited to make the wheat bread yesterday. So much so that I neglected to let it rise as much as I should have. The two loaves I made weren't as puffy and bread-looking as they should have been. But can I say they tasted SO good all nice and warm with my homemade peanut butter on top. Yum!
So, lessons I learned:
Homemade bread is delicious
One needs patience when making bread
Everything tastes better when you make it with your own two hands