Chocolate, Chocolate and more...

Fudgesicles and Chocolate Ice Cubes

2012-02-27T03:30:00.000-05:00

I love my readers!

Back towards the beginning of the month, Kimiko, who writes her own blog the Beachside Baker told me about the February Taste of Home issue. It was an issue all about CHOCOLATE! Then, Alice mentioned there was even a recipe for Chocolate Ice Cubes in there. I was impressed. I was intrigued, I wanted that issue.

So next time I was in Walmart, as I was checking out, I spotted THE issue. In my cart it went. I've been drooling over the pages, dog-earing the pages. So many wonderful ideas in this issue.

And I have to confess, I had already done a Google search for Chocolate ice cubes online. I knew they would be easy. I knew it was the first thing I was going to make from this issue. As I was telling my oldest daughter about it, she said, "isn't that just like a fudgesicle?"

I have the smartest kids. Quick search and she's right!

Reading through all the different recipes, the main, really only, difference was the milk/cream issue.

So I did a little research for you.
I made 3 batches.
One using only milk, one using half milk and half cream and one using straight cream.

For a fudgesicle, cream wins hands down!
All were good, the cream just made it creamier, of course.
Now as an ice cube, being used in a drink, there was no noticeable difference. So use what you want.

Fudgesicles or Chocolate Ice Cubes
adapted from Taste of Home magazine

1 cup milk or cream
1 tablespoon cocoa powder
1 tablespoon sugar
1/4 cup water
3/4 cup semi-sweet chocolate chips

Over low heat bring milk/cream, cocoa, sugar and water to a simmer. Simmer for about 5 minutes. Pour chocolate milk/cream mixture over chocolate chips (I had mine in a large measuring cup with a pour spout) and using a whisk, stir until chips are completely dissolved.

Let mixture sit for 5 minutes before pouring into popsicle or ice trays.

Freeze.

Serve ice cubes in milk for a luscious glass of chocolate milk or add some Kahlua for the perfect adult treat.

Nutty Toffee Bars

2012-02-24T08:24:00.000-05:00

I have to confess something.

It's time I came out of the closet (or pantry in this case.)

I don't make everything from scratch.

There I said it.

I always have a box of this stuff in my cabinet.

Bisquick.

I can make biscuits from scratch. And I can make some awesome pancakes from scratch when I feel like it. But when I'm in a hurry, I pull this stuff out.

The other day I was looking for a recipe for something, I don't even remember what, and I came across this recipe.

Nutty Toffee Bars
adapted from Betty Crocker

1/2 cup butter, softened
3/4 cup brown sugar
2 cups Bisquick
3/4 cup chocolate chips
1/4 cup coconut
1/2 cup chopped nuts (I used pecans)

Combine butter and brown sugar, mixing until creamy and smooth.

Add Bisquick until well blended.

Press dough into a greased 8 x8 or 9 x 13 pan.

(I used a 8 x8 like the recipe recommends but next time I'll use the 9 x 13 for a thinner crust.) Bake in a preheated 350 degree oven for 25-35 minutes, until golden brown.

Immediately after removing from oven, spread chocolate chips over top of crust and let sit for 2-3 minutes.

Then, using the back of a spoon, spread chocolate to cover evenly.

Sprinkle coconut and nuts over top and gently press in to secure.

Let cool completely before cutting.

These bars were pretty good. Not from scratch but fast and easy. And I'm not telling anyone else they were made using Bisquick. It'll be our little secret.

I've linked up at Thursday's treasures, Weekend Potluck, Fusion Fridays, Sweet Tooth Friday, Dwell on Friday, Strut your Stuff Saturday, Sweets for Saturday, Seasonal Inspiration, Serenity Saturday, From Scratch Friday, Country Momma Cooks, Church Supper, Sweet Indulgences Sunday, Think Pink Sundays,

I always find the best ideas at Link Parties!

Chocolate and Peanut Butter

2012-02-22T06:00:00.000-05:00

There is no better combination than Chocolate and Peanut Butter.

"You got your peanut butter in my chocolate, no, you got your chocolate in my peanut butter."

Who cares, I'm just glad they got together!

And lately I've seen a lot of this team showing up on Pinterest and Link Parties from bloggers.

And of course I've got chocolate around the house, and who doesn't have a jar or two of peanut butter in the cabinet?

So in the interest of science, I figured I'd better do some research. It's a terrible job but someone has to do it.

Chocolate covered Peanut Butter Crackers
inspired by With a grateful Prayer and a Thankful Heart
and Mommy Made from Scratch

Both of these bloggers did a variation on this treat but after experimenting (the sacrifices I make for science)
This is the best!

1 sleeve Ritz crackers
1/2 cup peanut butter
1/4 cup powdered sugar
candy bark or candy melts

Combine peanut butter and powdered sugar until smooth.

Spread a generous amount onto the unsalted side of the cracker

Place onto unsalted side of a plain cracker. (salted sides out for both crackers)

repeat with remaining crackers.

You'll have one cracker left over. I think Ritz does this on purpose because they know one cracker is likely to get broken or chipped in shipping. Take this sad, lonely cracker and dip in the peanut butter

and eat it.

Place sandwiches in the fridge or freezer for 10-20 minutes, just to make sure peanut butter is firm.

Melt your candy bark or melts, using either a double boiler or the microwave. Or a small crock pot (that's what I usually use. You all know how to do this.

And dip your cracker sandwiches in the chocolate. Give them a good coating. you know you want too.

Place on baking sheet lined with waxed paper and let set up.

Now if I haven't convinced you yet to go out and get a few of these bottles, go back to this post .

With a few quick waves of your hand, you turn plain into pretty, in seconds.

These crackers are a WINNER! Fast easy and they taste really, really good! You might want to make 2 sleeves because these babies disappeared really fast!

Reese's Peanut Butter Cups
adapted from Flour me with Love

Lisa over at Flour me with Love made some beautiful heart shaped peanut butter candies for Valentine's. And they looked so good. And I love Reese's, especially the shaped ones for holidays. I think they are fresher than the regular ones in the paper cups.

So I started out following her recipe, but the peanut butter dough seemed really dry to me.

And I stopped before I put the full 4 cups of sugar in (I stopped at 3)

But I'd made this stuff so I continued. Using a one teaspoon and a 1 tablespoon spoons to make mounds of the mixture

I then lined mini muffin tins with liners, placed a teaspoon full of the melted candy bark in the bottom

Then added the peanut butter mound

Then covered with more chocolate

They were dry, in my opinion.

So I mixed up
1 cup of peanut butter
and 3/4 cup of powdered sugar
and I placed that into each of the muffin cups lined with paper and already filled with the starter chocolate

You can see this peanut butter mixture is much softer. I let it sit for about 5 minutes (the peanut butter flattened out) before covering with more chocolate.

Peanut Butter Pretzel Bites
curiosity peaked by What Megan's Making

Ok, I have to be honest on this one. I probably didn't give this combination a fair try.

I tried 2 different versions.
The first one using the leftover peanut butter from the Ritz Crackers.
Peanut butter was too soft, so it was messy trying to cover them in chocolate.

The second one was the leftover peanut butter mixture from the Reese's cups.

These didn't thrill me, not so much due to the thickness of the peanut butter mixture, but the peanut butter taste didn't stand out against the pretzel. Megan's recipe has brown sugar in it, so I'll be revisiting this idea later.

Chocolate Peanut Butter Sandwiches
adapted from Picky Palate

You want to make these for someone you care about. Like yourself.
I understand why Disney sells these. And why people buy them.

Graham Crackers-broken in half
1 cup peanut butter
1 cup powdered sugar
candy bark or candy melts

Melt your chocolate.

Place graham crackers on a wax paper lined cookie sheet.

Yes, I used both honey and chocolate graham crackers. I had to be thorough.
The chocolate ones didn't break as nicely, but don't let that stop you.

Proceed to dip crackers, one at a time in the chocolate

I left the small corner I used to hold the cracker without chocolate for the whole process. It made everything easier.

Be sure to let excess chocolate drip off.
Place back on wax paper and continue dipping the rest of your crackers.

If you want the chocolate to set up faster, place in the refrigerator. NOT THE FREEZER!

This is what happens when you stick them in the freezer and then maybe leave them in there for about 20 minutes while you're folding laundry.

Combine your peanut butter and powdered sugar. then proceed to spread generously over the tops of your chocolate covered crackers.

Now spoon chocolate over the tops of your crackers.

Make sure to let excess chocolate drip off. Place back on waxed paper to set up.

And if I still haven't convinced you to go out and get some of those little bottles...just look at the difference a little drizzled chocolate makes.

I really loved these, and they were best with the chocolate graham crackers.

A few quick notes.
Every brand of peanut butter will handle differently so gradually add your powdered sugar until you get the consistency you want. I used Skippy for all of these.

The same will be true of using candy bark or melts. If your melted chocolate feels thick, add a bit of shortening. Just a teaspoon at a time to thin it.

Oh and that leftover chocolate in the pot. I usually grab the dry roasted peanuts and make peanut clusters but this time I grabbed the pretzel sticks.

Fast, easy, and no chocolate was wasted in this experiment.

I've linked up at these great parties
Crazy Sweet Tuesday, Tasty Tuesdays, Tempt my Tummy Tuesday, Mrs Fox's Sweet Party, Newlywed's Blog, Rock N Share, Junk in their Trunk, Wednesday Wowsers, Cast Party Wednesday, Midweek Fiesta, The Sweet Spot, This Chick Cooks, Creativity Party, Show me what you got, Tastetastic Thursday, Taking Time OUtTaking a Timeout Thursday, Thursday's Treasures, It's a Keeper Thursday, Full Plate Thursday, Recipe Round up, Church Supper, Sweet Indulgences Sunday, Sunday Scoop Party, Think Pink Sundays,

I always find the best ideas and recipes at link parties!

Blackberry Lemon Layer Bars

2012-02-20T06:00:00.000-05:00

I can't remember how I found this recipe but I knew I would be making it when our blueberries and blackberries came in this summer. I can't wait till summer when they come in. Walking into the back yard and just picking some fresh berries and eating them. Nothing beats it.

Anyway, Good Cooks posted this recipe for Raspberry Lemon Layer Bars and I Pinned it for future reference. Then I found blackberries on sale. Why wait?

Blackberry Lemon Layer Bars
adapted from Good Cooks

2 cups graham cracker crumbs
12 tablespoons (a stick and a half) butter, melted
1 package (8 ounces) cream cheese, softened
3 tablespoons lemon juice
1 egg
1/2 cup blackberry jam-recipe included or you can use a commercial brand like Polaner
3/4 cup white chocolate chips
1 cup sweet flaked coconut
1/2 cup sliced almonds

For the Jam
2 cups blackberries
1/3 cup sugar
1 tablespoon corn syrup

Start with the jam. Combine berries, sugar and corn syrup in a medium saucepan. over medium heat mash berries

and bring to a boil.
Lower heat and continue to boil for 10 minutes, stirring occasionally.

Remove from heat and let cool.

Combine graham cracker crumbs and melted butter to form crust in bottom of a 9 x 13 pan.

Combine cream cheese, lemon juice and egg, beat with mixer until smooth and creamy. Spread over crust.

Now spread blackberry jam over cream cheese mixture.

Sprinkle white chocolate chips next

Then coconut

Then almonds

Gently press down to secure toppings.

Bake in a preheated 350 degree oven for 20 minutes. Let cool for at least 4 hours before cutting.

Now this is a coconut recipe. I liked the bars but the kids didn't, they said all they tasted was the coconut.

Oh and that extra jam, use it on pancakes, biscuits or toast. It's delicious!

I've linked up at Mix it up Mondays, Mop it up Mondays, What's in the Gunny Sack, The Sweet Spot, Make it Yourself Monday, Trick or Treat Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Tasty Tuesday, Totally Tasty Tuesdays, Tempt my Tummy Tuesday

I always find the best ideas at link parties, check them out!

Peanut Butter Cookies

2012-02-17T10:05:00.000-05:00

Just look at that cookie.

Thin,

Crisp,

and so wonderful.

These are one of my very favorite cookies.

I think part of why I love them so much is because of where the recipe came from.

My Mother-in-law.

Mary Lou. She was one of the sweetest, kindest women I have ever known. From the very first time I met her, she greeted me with a great big hug. That was the start of a wonderful friendship. And she was my friend. I feel so blessed that I can say that. She taught me so much about being a mom, without even knowing she did it. But she taught me by example. When you walked into her home, hugs and kisses were lavished on you along with the best smile. You knew you were welcome there, not because she was expecting you but because she was genuinely glad to see you. And we talked almost every day. About everything, about nothing. We were closer than most friends ever get to be. We lost her way to soon.

Now this recipe was not originally hers. It came from her sister-n-law, Aunt Barbara.

Aunt Barbara was just like Mary Lou, full of love and life.

Southern women are born nurturers. It doesn't matter who's baby it is, they will grab that baby and love on him/her. Giving and getting "sugar" Stopping what ever they are doing and giving full attention to the child. And most southern women can cook. Boy can they cook. Nothing will ever compare to Aunt Barbara's biscuits. She tried to teach me once. But since she made her biscuits in a giant tin of flour, adding ingredients until the dough "felt right" I was never able to grasp her recipe.

So when ever we make these cookies, I think of these two women.

These cookies are different from most peanut butter cookies, to me they are more of a cross between a peanut butter cookie and a sugar cookie. And adding the butterfingers to them was not in the original recipe. I totally got this idea from The Farm Girl. She posted her recipe for peanut butter cookies with Butterfinger bars chopped up in them and I thought, I have to give this a try. But I did want to use my own recipe.

So make these cookies with or without the candy, you'll love them either way, I promise.

Peanut Butter Cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup peanut butter
1/2 teaspoon vanilla
1 egg
8 snack size Butterfinger bars, chopped (optional but really good in the cookies)
extra granulated sugar for rolling

Stir together flour, soda and salt and set aside. In a mixing bowl, Beat butter for about 30 seconds, just to cream it a bit. Add sugars and peanut butter. Beat until fluffy. Add in egg and vanilla, beat well. Add flour mixture and mix until all combined.

Now fold in your chopped Butterfinger bars.

Just look at those little bits of candy bar...

Shape dough into 1-inch balls then roll balls in granulated sugar

Place on ungreased cookie sheet and crisscross with a fork. You know what I'm talking about, the marks you make for peanut butter cookies. Don't place cookies too close together, these spread....alot.

Bake in a preheated 375 degree oven for 9-10 minutes, I cook mine for 9 1/2 minutes. Remove from oven

and let rest for 2 minutes

Remove to racks to cool completely.

Now before you all go run off to get the peanut butter out of the cabinet to make these cookies, I want to share a little news with you.

I've been awarded The Versitile Blogger Award. From Susan over at The Weekly Sweet Experiment. I think the thing I like most about her blog is it's about her trying new things. She even has a list of Future Experiments she want's to try. She's not a professional baker, she's a mom, just wanting to try new things and share with us along the way.

Now I get to pass on the award to seven of my fellow bloggers and I have to tell you seven facts about myself.

So I'm passing this on to
Bites of Sweetness
Hun, What's for Dinner
Grace's Sweet Life
Cooking in the Florida Heat
Rolling Sin...Sweets after Dark
Lemon Sugar
Hot Pink Apron

Now, seven facts about me:
1. I was born in Okinawa, Japan. Yup military baby, so I get to joke that I have "made in Japan" stamped on my butt.
2. You probably already suspected this, but I DO eat some sort of chocolate every day.
3. I'm 45 years old but my children lovingly tell my I'm 21. I've trained them well and they do love my cooking.
4. Not only do I have 3 children, I have 2 step children and 3 grandchildren. Not sure how this is possible since I'm only "21"
5. I have never eaten a banana, I can't stand the smell of them.
6. There is not a single white wall in my house. The closest I can come to that is the bathrooms are a cream color.
7. I started the first Farmer's Market in our County when I was working for the city back in 2004.

I also received the One Lovely Blog award from Carrie's Experimental Kitchen. Carrie was one of my very first foodie friends and I treasure her. Check out her blog, you'll love it, she the dinner before my dessert, the healthy to my not healthy.

For this award I get to answer a few questions.

Describe yourself in seven words-
Mama and wife, top two in my life. Sweetaholic. Crafty. Outgoing. Excitable. Country girl.

What keeps you up at night?
The TV. Hubby's Snoring. Reading blogs and Pinterest. The lap top I got for Christmas is not good for my sleeping habits.

Who would you like to be?
No one else. There are people I admire but I would never want to be them.

What scares you?
Snakes and heights.

What are the best and worst things about blogging?
Best-my foodie friends and of course all the food!
Worst-all the food and keeping up with the writing part. I've never been a paperwork kind of girl.

What is the last website you looked at?
My Crowded Kitchen click on the link and see what I found!

If you could change one thing about yourself what would it be?
When I was younger, I always wanted to be shorter. I'm 5'9" and was always the tallest girl and usually taller than most of the boys in my classes. Now it's fashionable to be tall but back then it wasn't.

Slankets, yes or no?
OK, I also had to look this up and nope, not for me.

Tell us something about the person who tagged you.
Carrie is just an awesome person, mom and wife. She is all about her family and I love that. Her food is yummy and her recipes are creative but still reasonable for the regular person to recreate. And....Carrie is going to be published! Sometime this summer, we'll all be able to get our hands on Carrie's cookbook, I can't wait!

Now to pass it on to these wonderful bloggers-

365 Days of Baking
Beachside Baker
Newlyweds Blog
Flour Me with Love
Bird on a Cake

All wonderful, all delicious, all worth a visit.

Now go make some cookies!

I've linked up at Full Plate Thursday, Thursday's Treasures, Tastetastic Thursday, It's a Keeper, Weekend Potluck, Fusion Fridays, Sweet Tooth Friday, From Scratch Friday, Dwell on Fridays, Serenity You, Sweets for a Saturday, Seasonal Inspiration, Think Pink Sundays, Church Supper

Lemon Bread

2012-02-15T06:00:00.000-05:00

But everyone's doing it...

If everyone jumped off a bridge would you jump too?

But it's just so addicting.

You have other thing that need to be done.

I know. Sigh.

This is a conversation I have with myself almost every day.

I'm talking about Pinterest.

What did you think I was talking about? hummmm.....
Nevermind. I probably don't want to know.

Pinterst is addicting, but I can justify it. I find the best ideas to try. Not just cooking but decorating, crafts.

A picture IS WORTH a thousand words.

And the picture and the name of this recipe just sucked me in.

Lemon Bread
slightly adapted from Glorious Treats

~ For the Lemon Cake ~
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

~ For the Lemon Syrup ~
1/3 cup fresh lemon juice
1/3 cup sugar

~ For the Lemon Glaze ~
2 cups powdered sugar
4-6 Tablespoons fresh lemon juice

Step 1-the cake

Preheat oven to 350 degrees. Spray loaf pans (2 regular size) with non-stick baking spray. then place parchment paper on bottom of pan and spray again.

(once you spray it, it will lay flat)

Sift flours, Baking soda, baking powder and salt together.

In separate bowl, combine sugar, eggs, lemon zest and lemon juice, mixing with mixer till well blended. Continue mixing and add butter, then sour cream and vanilla.

Fold in flour with a rubber spatula, 1/3 at a time.

Mix just till all flour is combined.

Pour into prepared pans,

and bake at 350 degrees for 20 minutes.

At 20 minutes, rotate pans (I didn't) and turn down oven to 325 degrees and continue baking for another 30-35 minutes. Use a toothpick to test for doneness.

My little loaves were done at 25 minutes, the larger one at 30.

Immediately after removing from oven, run a knife down the sides of the pan to prevent sticking.

Once cool enough to handle, about 15 minutes, remove loaves from pan to a wire rack.

Step 2-the lemon syrup

Combine 1/3 cup sugar and 1/3 cup lemon juice in a saucepan. Heat over low temperature until sugar is completely dissolved. Once dissolved, heat for an additional 3 minutes. Remove from stove to cool.

When loaves are almost cool (still slightly warm) place on parchment lined cookie sheet and poke holes in tops with a toothpick.

The more holes the better.

Now take that lovely sour syrup and brush over the tops of the loaves.

Let the syrup start to soak in then glaze a second time. You want to use all the glaze, trust me.

Let loaves cool completely.

Step 3-the glaze

Combine powdered sugar and lemon juice, just till all liquefied, don't let it get too runny or it will all run off your loaf onto the parchment paper. And you want this glaze on your loaf. Yes you do.

Now start spooning the glaze over the tops of your loaves.

Use the back of the spoon to make sure you get your corners.

Try not to let it run off the top, when it does, stop and let the glaze set then apply a second coating.

Let the glaze set completely before removing.

And all you need to package these beautiful babies up are the party bags you find at the Dollar Store and some ribbon.

This bread is wonderful. And it is a bread not a cake. It has a bread like texture and is not very sweet. The flavor of the lemon comes through nicely but doesn't over power. This definitely packages well and would make a lovely gift. And since the recipe does make 2 full sized loaves, you can share, can't you?

Thank you Glory for sharing this with the rest of us!

I've linked up at Crazy Sweet Tuesday, Tuesday Talent Show, Tasty Tuesday, Totally Tasty Tuesday, Tempt my Tummy Tuesday, Mrs Fox's Sweet party, Newlywed's blog, Rock n Share, Link it up Wednesday, This Chick Cooks, Wednesday Wowzers, Cast party Wednesday, Thursday's Treasures

I always find the best inspiration at these parties!

Hot Chocolate Muffins

2012-02-13T06:00:00.000-05:00

I've been wanting to make something in a coffee cup ever since the first time I saw it done, about a year ago.

You see, I have all these coffee cups that came with my dinner plates. You know when you buy the place setting for 4 in the box. It comes with the dinner plates, lunch/dessert plates, bowls, cups and saucers.

But it's cheaper to buy the set then just the plates and bowls. Which is all I really ever need. Kids, I have a mix match of everyday plates thanks to my kids. And it's ok, my good china is up out of reach, used only for special occasions, and only handled by me.

So anyway, I have all these coffee cups. I keep them up on the very top shelf of the cabinet

never used for anything, just taking up space.

When I saw this recipe for Hot Chocolate Muffins posted by A Whisk and a Prayer, I knew it was time.

Hot Chocolate Muffins
from Whisk and a Prayer

2 cups all purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2-3/4 cup sugar
2 large eggs
1 cup milk
6 tablespoons melted and cooled butter
1 teaspoon vanilla extract
2 tablespoons cocoa

Prepare 12 muffin tins or 6 coffee mugs, lightly greasing or using paper liners. Preheat oven to 400 degrees.

Sift together flour, baking powder, salt and sugar.

In a separate bowl, whisk eggs, then beat in milk, butter and vanilla. Create a well in your flour and add your liquids to the flour. Gently stir to combine.

Separate about half of your mixture to another bowl and add cocoa to the separated portion.
Again, stirring just till mixed.

Now for the fun, messy part.

Place a layer of the plain batter on the bottom of your mug/tin.

Then a layer of your chocolate, then more plain and end with a dab of the chocolate.

My muffin tins are so loved and used.

Bake for 15-20 minutes until golden brown on top.
Remover from oven to cool completely (or not) on wire racks.

Now as for the baking in a mug.

I made this recipe 3 times, and my muffins did not rise up like A Whisk and A Prayer's did.

This was the first batch.

Even in muffin tins, they still didn't rise.

But these are wonderful tasting muffins and I'll make them again.

And I still want to bake something in a mug so I'll just keep trying on that score. It just looks like too much fun to serve something yummy in a mug.

I've linked up at Mix it up Mondays, Mop it up Mondays, What's in the Gunny Sack, Sunday Scoop, Sweet Indulgences Sunday, Church Supper, Tempt My Tummy Tuesday, Weekend Wrap up Party, Sunday Showcase party, Crazy Sweet Tuesday, Tuesday Talent Show, Tasty Tuesday, Totally Tasty Tuesday, Newlywed's Blog

I always find the best ideas at link parties, check them out!

Meaty Spaghetti Sauce and Fine China Fridays

2012-02-11T06:00:00.000-05:00

Everyone likes spaghetti sauce the way they like it. It's just a fact.

Some like a thick, chunky sauce full of onions and green peppers.

Some like a thin sauced with big chunks of tomatoes.

At my house we like a meat sauce. Full of flavor.

I've been making this sauce for years. I have wonderful friends, Tommy and Rose who are true Italians. They taught me a few things about making "gravy" way back when and I know that's why my sauce tastes as good as it does today.

But I've never written the recipe down. It's one of those recipes that you just keep tasting and adding as you go.

And hubby has been bugging me ever since the kids first came into the kitchen to help that I need to write it down. They'll never remember it. I think Cassie will, and I think given a few more years, Grace will.

But ok, I'm writing it down.

Meaty Spaghetti Sauce

1 pound ground beef
1/2 onion finely chopped (can use minced onion)
salt and pepper
1 can (29 ounces) tomato sauce
1 can (29 ounces) whole tomatoes (can also use fresh tomatoes)
1 can (12 ounces) tomato paste
1/4 cup Parmigiana cheese
2 teaspoons Italian seasoning
1-2 teaspoons garlic powder or minced garlic
2-3 bay leaves
1 beef boulion cube
3/4-1 cup water

Brown ground beef with onions and salt and pepper.

Once cooked, drain well, you don't want a greasy sauce.

Drain whole tomatoes in to the large pot you will be cooking sauce in. Either chop or puree tomatoes and add to pot. (we don't like big chunks of tomato in our sauce)

Add your can of sauce and tomato paste.

Add drained ground beef.

(ok my pot looks like it's about to spill over because I triple this recipe when I make it. Then I freeze what we don't eat and get 4 more meals out of it.)

Stir, then add all your spices.

Parmigiana

Italian Seasoning

garlic powder

stir, bay leaves (these take the bite, sour, bitter, whatever you want to call it, out of the tomatoes, giving a slightly sweet taste. )

Now add your boulin cube and water (you can substitute with beef stock)

Let simmer a minimum of 2 hours before you taste. Make sure to stir every now and then. Let the flavors mingle, get to know each other, blend.

The longer this sauce cooks the better it tastes. After 2 hours, you can add any meat you want. This sauce pops when we add Italian Sausage to it.

And it has to be this sausage, it's the only one hubby likes!

I precook the sausage in the oven then add to the sauce, making sure I have at least 1-2 hours before dinner. The flavor the sausage adds is unmatched. You can also add meatballs. If you do add meatballs, add about 1/2 cup more water so you can gently stir the meatballs without them falling apart.

I start my sauce in the morning of the day we want to eat it and let it simmer all day, stirring and tasting as the day goes on.

When I add my sausage and meatballs, I divide my sauce into 2 pots.

Note, be sure to pull out the bay leaves as you serve, they taste horrible. We've told the kids, it's lucky to get one but don't eat it.

And doesn't this sauce look wonderful on my Grandmother's china?

It's part of Fine China Fridays. I never really thought much about using my "good" china until I read Jana's post. And she's right. Why let it gather dust. And I do have 13 dinner plates, if one get's broken, I'll be ok. So I can't promise every week, but at least twice a month I'm going to use "the good stuff."

And the kids loved it. When each one came home from school they immediately noticed the table, they asked what's the occasion. When I explained Fine China Fridays, they walked off with smiles on their faces.

I just love this picture, my son took it. He was supposed to be getting a picture of his plate!

A great way to spend a day around the house, and I've got at least 4 more meals in the freezer now.

I've linked up at Weekend Potluck, Fusion Fridays, Country Momma Cooks, from Scratch Friday, Dwell on Joy, Serenity Saturday, Seasonal Inspiration, Think Pink Sundays, Sunday Scoop Link Party, Church Supper

I always find the greatest recipes and ideas at these parties!

Apple Oatmeal Cookies

2012-02-10T06:00:00.000-05:00

I have to tell you, I was excited when I saw this recipe.

But not because it was a cookie recipe, or because it has oatmeal or apples (my favorite fruit) in it.

But because I saw a way to sneak fruit into my daughter's food.

I have 3 children. My son will eat almost anything I put in front of him. He's a boy, I think most boys are like this.

Then there's Grace, the little one. I'm not sure where she came from, that child would rather have fruit or a piece of plain lettuce than chocolate on most days.

Then there's the middle child. Cassie. She's the child my mother wished on me. You all know what I'm talking about

"I hope you have a child just like you!"

Well, I did, but she's worse when it comes to eating fruits and vegetables.

I would eat apples, raw carrots and corn as a kid. That's about it, but I would eat these items. Oh and potatoes, but every kid eats those.

Not Cassie. Yeah, she'll eat the potatoes but that's it. And we've had the battles over this. Made her sit at the table till she ate her veggies. Nope, she'd just go to sleep. No dessert if you don't eat your veggies, and it's your favorite. Nope, she goes without dessert that night. And don't try to finely chop onions and add them to gravy or anything else, she will spend an hour picking teeny, tiny bits of onion out.

Now I will give a little credit. She has a friend that she gets to go over to their house for dinner on some Friday nights, and Cassie just won't embarrass herself over there, so she eats a "thank you" portion of whatever they serve. And because I found this out, she now eats a "thank you" portion here too. Thank you Mrs. Sandy!

But Cassie still won't touch fruits. And it hurts, because I love anything apple. And she won't even try it, not even apple sauce. She even refused a chocolate cake made with applesauce.

But I have to keep trying.

Apple Oatmeal Cookies
adapted from Hershey's Incredibly Easy Recipes

3/4 cup butter, softened
1 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla
1 tablespoon apple juice
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup quick cooking oats
1 apple finely chopped
1/2 cup raisins
1 1/2 cups cinnamon chips (optional, but they really make the cookies taste good)

Cream butter, sugar, egg, vanilla and apple juice till nice and blended.

When in doubt, sift flour, baking powder and salt (the recipe didn't say to but it never hurts.)

Add flour mixture to butter mixture. Mix well till all combined.

Remember, I'm trying to sneak the fruit past my child, so while most people will dice the apples,

I put my apple in my handy dandy mini chopper and get them the size of minced onions.

And I puree the raisins. I'm older and wiser than Cassie.

Stir in oats, apples, raisins and chips.

Drop by teaspoonfuls onto a lightly greased cookie sheet.

Bake in a 350 degree oven for 10 minutes. Remove from oven and let rest for 1 minute before removing to racks to cool completely.

Cassie ate 3 of these cookies and I couldn't keep it to myself anymore. I told her she was eating apples. She didn't have any more...

Oh well, I'll just find something else to sneak fruit into.

I've linked up at Full Plate Thursday, Thursday's treasures, Tastetastic Thursday, It's a keeper Thursday, Dwell on Fridays, Weekend Potluck, Fusion Friday, Sweet Tooth Friday, From Scratch Friday, Sweet Temptations, Seasonal Inspiration

I always find the best ideas at these parties!

Chocolate Bliss Cake

2012-02-07T12:00:00.000-05:00

Oh yes, make sure you take a good look at all that chocolate heaven almost dripping off the plate.

I was so excited when Tina announced what this month's challenge would be for the Crazy Cooking Challenge!

Chocolate Cake!

And all I had to do was find a recipe from someone else's blog, bake, and then write about it. I had scoped out a few possibilities then Affair from the Heart posted this. Chocolate Bliss Cake. But it's not just the cake, it was also raspberry sauce and devonshire cream. When Michaela makes something you get the whole experience!

I gathered up my ingredients and headed into the kitchen.

Chocolate Bliss Cake
adapted Affair from the Heart

1 package chocolate cake mix
1 package chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup oil
1/2 cup water

3 cups thawed Cool Whip
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees, spray bundt pan with cooking spray. Combine cake mix, pudding, sour cream, oil, water and eggs with mixer till combined. Beat for an additional 2 minutes on medium speed.

Pour batter into prepared bundt pan

Bake for 50-60 minutes, until a toothpick comes out clean. Remove from oven and let cool for 10 minutes before flipping onto a plate.

Let cake cool completely.

For the chocolate topping. Microwave Cool Whip and chocolate chips in microwave safe bowl

on high for 1-2 minutes until melted and creamy, blend well with spatula.

Now pour over your cake.

Now for the raspberry sauce we cheated. I just took some Polaner All Fruit and microwaved it for about 30 seconds.

I did make the Devonshire Cream

1 cup heavy whipping cream
3-6 tablespoons powdered sugar
1 teaspoon vanilla
1 cup sour cream

Whip cream, sugar and vanilla till thick, then fold in sour cream.

Hubby loved the Devonshire Cream but the kids and I preferred the sweeter whipped cream.
This cake didn't last long in our house.

Chocolate, Raspberry and Whipped Cream, how could you go wrong with this combination?
Perfection!

Be sure to check out all the other great Chocolate Cake recipes this month!

I've linked up at Wednesday Wowzers, Mrs. Fox's Sweet Party, Junk in the Trunk, this Chick Cooks, newlywed's Blog, The Shady Porch, Midweek fiesta, Mom on Time Out

Vanilla Apple Muffins

2012-02-06T06:00:00.000-05:00

This is not my recipe, I saw this post from Make Ahead Meals for Busy Moms and I knew immediately I was going to make these. In her recipe she used pears but I had Granny Smith apples on the counter.

And I had some Pear sauce still left in the cabinet. These were fast and easy to make. And 4 out of 5 in my house preferred these muffins over the chocolate muffins I also made the same day, including myself.

The granny smith apples gave that tart bite and the rest of the ingredients gave the sweet, but not too sweet.

Just the perfect combination!

Vanilla Apple Muffins
adapted from Make Ahead Meals for Busy Moms

1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon apple pie spice
pinch salt
2 large eggs
2 teaspoons vanilla
1 tablespoon lemon zest
1 cup packed brown sugar
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1 cup apple sauce (or pear sauce)
1-2 granny smith apples ( I used 1 large apple)
granulated sugar for sprinkling

Sift together flour, baking powder, nutmeg, apple pie spice and salt.

In a separate bowl, combine eggs, vanilla, lemon zest, brown sugar, butter, oil and apple sauce.

Add your egg mixture to your flour using a whisk or spoon, do not over mix.

Fill 12 lined or greased muffin cups. I greased mine, I like the texture of the bottoms for this muffin.

Slice your apple(s) into thin wedges

and place 2-3 wedges on each muffin.

Now place a generous pinch of sugar over each muffin

Use all your fingers not just the thumb and pointer. You'll thank me later.

Bake in a preheated 400 degree oven for 20 minutes.

Remove from pan and eat one hot, again, you'll thank me.

Place the rest of the muffins on a plate, on the table and wait for the family to notice them.

They'll thank you.

I've linked up at Mix it up Monday, Mop it up Mondays, What's in the Gunny Sack, Crazy Sweet Tuesdays, Tuesday Talent Show, Tasty Tuesdays, Totally Tasty Tuesdays, Old Fashioned recipe Exchange, Mrs. Fox's Sweet Party

I always find so many creative ideas at these link parties!

Petit Mocha Cheesecakes

2012-02-03T06:00:00.000-05:00

I love making snack sized treats.

I can eat more than one and not feel guilty.

No plate (evidence) to clean when I sneak into the kitchen to have just one more.

They travel well if taking to the office or a friends.

Did I mention I can eat more than one and not feel guilty?

These would make a nice presentation for a shower or afternoon party.

Petit Mocha Cheesecakes
from Hershey's Incredibly Easy Recipes
makes 42 mini cheesecakes or 12 large ( I made 48 mini)

1/2 cup graham cracker crumbs
2 tablespoons powdered sugar
2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons flour
1/3 cup cocoa
2 tablespoons instant coffee
1 teaspoon hot water

1/4 cup chocolate chips
2 tablespoons whipping cream

Line mini muffin tins or mini tart pans with paper liners.
Combine graham cracker crumbs and powdered sugar, add melted butter and stir until all crumbs are moist.

Place about a teaspoon of crumb mixture into each paper liner. And press down to form a bottom crust.
An easy trick to do this is with a shot glass.

Just press down with bottom of shot glass (that fits in muffin tin) and give a quick twist and remove.

In a large bowl, beat cream cheese until fluffy, add eggs, vanilla, sugar and vanilla, beating until smooth.

Add flour and cocoa (I sift mine) and gently blend in.

Combine instant coffee and hot water and add to mixture.

Spoon cream cheese mixture into muffin tins, approximately 1 tablespoon per cup.

Bake in a preheated 375 degree oven for 15-18 minutes, until just set. Remove from oven and let cool completely.

To make the glaze, combine chocolate chips and whipping cream in a small saucepan. Cook over low heat until chips are melted and smooth. Drizzle over cheesecakes.

I've linked up at Fusion Friday, Sweet Tooth Friday, Weekend potluck, Church Supper, Dwell on Fridays, Serenity Saturday, Crumbs and Chaos, Sweets for a Saturday, Country Momma Cooks, Sunday Scoop, Think Pink Sundays, Mix it up Monday, Mop it up Mondays, Chocolate Blog Hop

Brown Mountain Cupcakes

2012-02-01T06:00:00.000-05:00

So I'm loving this cookbook, Chocolate Fantasies!

I've marked several recipes to try and I wanted to make some cupcakes.

The name of this recipe just screams "make me, you know you want to."

Come on, Brown Mountain Cake?

Oh and the batter is just as good as the cake. I didn't even share the beater or the bowl with the kids, it was that good.

Brown Mountain Cupcakes
from Chocolate Fantasies

1 cup butter, softened
2 cups sugar
3 eggs
3 cups all purpose flour
1 cup buttermilk
1/2 cup warm water
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Frosting of your choice

Cream butter, gradually adding the sugar till light and fluffy. Add eggs, one at a time, making sure to beat well after each addition.

Alternately add flour and buttermilk. Starting and ending with flour.

I didn't have buttermilk so I used this stuff.

It's a dried buttermilk Blend and a great substitution for fresh buttermilk.

In a separate bowl (I used a measuring cup) combine warm water, cocoa and baking soda. Make sure cocoa is completely dissolved.

Add cocoa mixture to batter and mix well. Stir in vanilla.

Pour batter into 24 lined muffin cups or two 9 inch greased and floured cake pans. Fill your muffin cups about 3/4 full.

Bake in a preheated 350 degree oven for about 25 minutes for cupcakes, 30-40 minutes for cakes. Test for doneness using a wooden toothpick.

Cool in pan for 10 minutes before removing to wire racks to cool completely.

The Frosting that came with this recipe was a cooked caramel frosting, and mine was a disaster,

So I tossed it out and made a no fail batch of Chocolate Buttercream Icing. I used Wilton's recipe.

I've linked up at Wednesday Wowsers, This Chick Cooks, What I whipped up Wednesday, Junk in their Trunk, The Shady Porch, The Newlywed's Blog, Mrs Fox's Sweet Party, Tasty Tuesday, Tuesday Talent Show, Crazy Sweet Tuesday, Tastetastic Thursday, Cast Party Wednesday, Thursday's Treasures, It's a Keeper Thursdays, Full Plate Thursday

Lemon Crumb Squares

2012-01-30T06:00:00.001-05:00

I love recipes handed down from one generation to the next.

There is just something special and heart warming about it. And sometimes, if your lucky, beautiful memories to go with it.

This is one of those recipes.

My Grandma used to make these bars for my Grandpa. He loved lemon. So when I make these bars, I remember them both with warmth.

And I love that I have her recipe card, written in her handwriting. As you can see, the directions were minimal.

Lemon Crumb Squares
from the kitchen of Agnes Quarles (my Grandma)

1 can sweetened condensed milk
1 teaspoon lemon zest
1/2 cup lemon juice
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup quick oats
1 cup sugar
2/3 cup butter, melted

Combine milk, lemon zest and lemon juice and set aside.

In a separate bowl combine the remaining ingredients except butter. Stir to blend.

Pour in butter and mix until a crumbly texture

Pour 1/2 crumb mixture into a greased or parchment lined pan. For thick bars use an 8 x8, for thinner bars use a 9 x 13 inch.

Press mixture down into pan to form a crust.

Pour lemon mixture over crust and spread to corners.

Crumble remaining crumb mixture over top. Bake in a preheated 350 degree oven for 25 minutes.

Let cool completely before cutting.

I've linked up at Mix it up Mondays, Mop it up Mondays, Trick or Treat Tuesday, Crazy Sweet Tuesday, Tasty Tuesdays, Mrs Fox's Sweet Party, Newlywed's Blog, The Shady Porch, Junk in their Trunk, What I Whipped up Wednesday, This Chick Cooks, Wednesday Wowzers

Chewy Bars

2012-01-27T06:05:00.000-05:00

OK, I have to say, These are really called Chewy Bread. But I have no idea why, this is a sweet bar.
More like a Blonde and very easy to make.

Remember all that self-rising flour I bought? This was another recipe that had a million zillion versions when I did a recipe search.

All had the basic ingredients, butter, flour, brown sugar, eggs.

Most had nuts.

A few had Chocolate chips.

You know which one I chose...

Chewy Bars
adapted from Cooks.com

1 box (2 cups) light brown sugar
1 stick (1/2 cup) melted butter
3 eggs, beaten
2 teaspoons vanilla
2 cups flour
1 cup chopped pecans
1 cup chocolate chips

And in case you didn't know before (I didn't) 1 box of brown sugar is 2 cups. I checked it out and measured, just for you!

Combine Brown sugar, melted butter, eggs and vanilla. Make sure it's blended well. Add flour, 1 cup at a time making sure batter is smooth.

Pour batter into a greased or parchment lined 9 x 13 pan.

Smooth out to the corners. Your batter will be thicker than cake batter but thinner than most brownie batter.

Sprinkle on your nuts,

Then your chocolate chips.

Most of the recipes I saw said to press chips and nuts down into the batter. I just tapped my pan on the counter a few times to make them sink in a bit.

Bake in a 325 degree oven for about 30 minutes.

Let cool completely before cutting and eating.

And just like a brownie, the edges and corners are the best!

I've linked up at Weekend Potluck, Sweet Tooth Friday, Mrs Fox's Sweet Party, Full Plate Thursday, Newlywed's Blog, Church Supper, Mix it up Mondays

Blue Cheese Dressing

2012-01-25T06:00:00.000-05:00

This is actually my hubby's recipe. He found it long, long ago, before we were married.

In fact, if I recall correctly, the first time he made it for me was also the first time he cooked for me.

In addition to a beautiful salad with this dressing, he made a grilled salmon with asparagus on the side.

The salmon was delicious, but he's never made it again (was a lot of work.) He still makes this dressing all the time. We have it on salads and as a dip with a veggie tray.

It will keep for a few weeks in the fridge but it only ever lasts a few days here.

Blue Cheese Dressing

2 cups (1 pint) sour cream
2 tablespoons white vinegar
2-3 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
4 to 8 ounces crumbled bleu cheese

Combine all ingredients except cheese. Make sure well combined. Gently fold in Bleu cheese. Refrigerate for at least 2 hours before serving for best flavor.

I've linked up at Newlywed's blog, Cast Party Wednesday, Totally Tasty Tuesdays, What I Whipped Up Wednesday, Made Famous By, A Little Nosh, Thursday's Treasures

Chocolate Mint Snaps

2012-01-23T06:00:00.000-05:00

I just love it when I go visiting and people hand me their favorite cookbooks to borrow. They know I love to bake and try new recipes,

And that if the recipe is worth it, I'll write a post about it. Saving them the time of figuring out which recipes are the really good ones.

So when my friend handed me a cookbook called Chocolate Fantasies, I didn't even hesitate.

Chocolate Mint Snaps
adapted from Chocolate Fantasies

4 (1 ounce) squares unsweetened baker's chocolate
1 1/4 cup shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2 teaspoons peppermint extract
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt

additional granulated sugar for rolling

Place chocolate squares in double boiler to melt. Set aside to cool.

Cream shortening till smooth then gradually add sugar. Blend until combined well.

Add cooled chocolate, eggs, corn syrup and flavorings. Mix well.

Sift together flour, baking soda and salt then gradually add to chocolate mixture. Mix just until all blended together.

Roll dough into 1 inch balls and then roll balls in granulated sugar.

Place on cookie sheet and bake in preheated 350 degree oven for 10 minutes.

Remove to racks to cool.

The mint in these cookies is not overpowering, just a nice hint added to the chocolate flavor. The dough also freezes well so it can be made ahead of time then taken out and baked as needed.

I've linked up at Mix it up Monday, Creative Mondays, Crazy Sweet Tuesday, Thursday's Treasures

Hobo Bags-tutorial

2012-01-21T06:00:00.000-05:00

This bag is so simple and easy to make my 9 and 12 year old girls were making them.

I know this has nothing to do with food but this was just so much fun for my girls and me that I wanted to share it with everyone.

I found these cute kits over the summer at Hobby Lobby (50% off no less) and picked them up as Christmas presents for the girls.

I knew they would need something to keep them busy over the school break.

We made the first one in about 3 hours, cutting, figuring out the directions, and sewing.

The second one we made from start to finish in about 1 1/2 hours.
And when I made one without my girls around it took less than an hour.

But before we put together the second one, we made a paper pattern so we could make more.

The great thing about this bag is nothing has to be perfect, but it looks professionally made.

And remember my girls are 9 and 12 and I only sew for crafting. I can't even do a zig zag stitch (that would involve reading the owner's manual.)

So if you have access to a sewing machine, this is a fun and easy bag to do.

Supplies
3/4 yard cotton or cotton blend fabric for outside
3/4 yard cotton or cotton blend fabric for lining
3/8 yard cotton or cotton blend fabric for straps
sewing machine
tape measure
washable marker

2 Paper grocery bags for making pattern

First lay a paper bag flat on table and measure strap pattern 30 " by 5 " rectangle.

Now for the bag pattern, you want it to be 24 inches wide (finished opening is about 17 ")

And a minimum depth of 14 inches. For a deeper bag make longer, we did a few 18 inches long and these are perfect for my daughter to use as a book bag at school.
Draw it as a rectangle then on the bottom 2 corners round them off. Keep the top 2 corners square.

You need 2 of everything, 2 straps, 2 outer fabric cuts and 2 lining cuts. Get everything cut out.

Now to mark your pleats on the outer pieces and the lining, you need to mark at center (12 inches)

then on each side of your center mark at 7 1/2, 9, 10 1/2 and 13 1/2, 15, 16 1/2 inches. Be sure to mark on wrong side of fabric.

You should have a center mark and 3 additional marks on each side.

Fold you marks closest to center in to the center mark, forming a pleat

repeat on opposite side to complete your center pleats.

Center pleat done, now take your farthest mark and fold in to the the next mark in. Do this on each side of the center.

This is what it should look like, 2 pleats meeting in the center and then one more pleat on each side, pleated towards the center.

If I haven't confused you, do this to the remaining 3 pieces (outer fabric and lining.)

Go ahead and do a straight stitch across the top of each piece, securing your pleats.

We used the edge of the foot on the sewing machine as the guide, use any seam allowance you want.

Now go ahead and pin your straps. Fold strap fabric in half lengthwise and pin one end and the full length of strap.

Sew it making sure to leave one end open (so you can turn it right side out.)

Turn straps right side out and iron flat. Set aside.

With right sides facing, pin outer pieces together, right sides facing each other. You want to pin around the entire bottom, leaving the top open.

Repeat for your lining pieces, EXCEPT, you want to make sure you leave a gap about 4-5 inches wide.

Go ahead and sew both pieces, making sure NOT TO SEW UP THE GAP on the lining.

You are almost done. You should have 2 straps-sewn, right side out and ironed.
Outer bag, sewn completely around the bottom edge.
And liner, sewn around bottom edge with a gap at the bottom.

Time to put it all together.

place your straps inside of your outer bag (which is still wrong side out.)

Line up unfinished end of straps with side seams of your bag.

Be sure to place pins on outside.

Now turn your liner right side out. and place liner inside the outer bag, matching side seams.

Secure with pins around the entire mouth of bag.

Sew the mouth of your bag, completely, starting and stopping at the same point. (be careful not to let your fabric bunch up or you might have to find your ripper and redo some stitches. Just saying. That might have happened to us on one of the bags...)

Everything is sewn. Make sure to remove ALL pins! Reaching into the gap in the liner, turn bag right side out.

All that's left is sewing up the GAP!

Pin and sew as close to the edge as you can.

Push your lining inside your bag, be sure you've checked for any stray threads, tie a pretty bow with your straps and

YOU'RE DONE!

I have to tell you, I wish this was the first sewing project I had my girls learn to sew with. The pattern allows for fluctuation in the seamline, cutting, and any "mistakes" that might be made are hidden inside the bag.
Both my girls use the bags they made everyday, proudly carrying them off to school and bragging that, yes, they did make it all by themselves. And they did do it themselves. I only supervised, made sure things were laid out and pinned correctly. My 12 year old, made her 2nd bag without me even being in the room. My 9 year old did everything except for the back stitching.

I'm so proud of my girls.

I've linked up at Chic & Craft Party, Friday Flair, Serenity Saturday, Whatcha Got Weekend, Saturday Night Link Party, Tidy Mom, Tatertots & Jello, Every Creative Endeavor, What I Whipped Up Wednesday

Spicy Potato Wedges

2012-01-20T06:00:00.000-05:00

This is a simple, easy recipe. Found it a few months back at One Perfect Bite. The first time we made them, I used Idaho potatoes. They were wonderful. Since then, I've used red potatoes, yellow potatoes. I think any potato would work well with this recipe.

These are a nice change from french fries and go perfect with a burger.

Spicy Potato Wedges
adapted from One Perfect Bite

1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion salt
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon paprika
cayenne pepper ( anywhere from a dash to 1/2 teaspoon, according to your tastes)
8-10 large red potatoes (use more or less to meet your dinner needs)

Cut potatoes into wedges.
Combine all spices together

then add to oil in a large bowl.

Add potatoes and coat well.

Spread potatoes out on to a baking sheet sprayed with non-stick cooking spray.

Bake in a preheated 400 degree oven for 30-35 minutes.

I've linked up at Thursday's Treasures, Weekend Potluck, A Little Nosh, Feature Friday Link Party, Church Supper, Mix it up Monday

No Knead Bread

2012-01-18T06:30:00.000-05:00

I'm on a bread kick. I can't help it.

Nothing's better than home baked bread.

We haven't bought a loaf of bread from the store in weeks.

I've made Beer Bread, White bread, Garlic Bread Sticks, Hawaiian Honey Bread, rolls, Chocolate Swirl Bread. And others that I never thought to take pictures of before I started blogging.

I just love to try other people's recipes.

Melissa, over at Chin Deep is an accomplished Bread baker. And her photography is beautiful. Everything she posts just welcomes you, like coming home. I could spend days on her blog. And it's not just food. She posts about date night with her hubby, decorating and craft projects. One of the first posts I noticed from Melissa was a sewing project, a purse made by her daughter Grace. Melissa not only shares with us but is passing all her wonderful talent on to her daughter. And Melissa has written 2 books. This lady knows what she's doing.

So since I'm on my bread kick. I decide to go over to Chin Deep and just get lost. I found several recipes I want to try but this one was first on the list for me.

No Knead Bread
from Chin Deep

3 1/2 cups flour
1/4 cup sugar
1 tablespoon salt
2 packages dry yeast (4 1/2 teaspoons) not rapid rise
1 cup water
1 cup milk
1/4 cup canola oil (I used vegetable)
1 egg

Place 2 cups of your flour (I did not sift) sugar, salt and yeast in a mixing bowl. Combine water, milk and oil and heat till warm, not hot (about 30-40 seconds in the microwave.) Add egg to your liquids then add the liquids to your flour mixture using a whisk.

It will resemble a thin pancake batter. Now add the remaining flour and mix with a wooden spoon till all combined.

This will only take a minute or two. Cover with a greased or buttered piece of plastic wrap and let rise in a warm place for 2 hours, until doubled in size.

Gently press down dough with well floured hand.

Then divide dough in half, this is a sticky dough, keep your hands well floured.

shape into two loaves

and place on greased pans, cooking sheets or loaf pans.

I used two pie plates. Bake in a preheated 350 degree oven for 35 minutes.

We ate this bread with dinner just buttered.

Then had some at breakfasted toasted with butter and jelly.

Then for lunch, we made grilled Cheese Sandwiches with it.

The best grilled cheese, ever!

I've linked up at Mid-Week Fiesta, Cast Party Wednesday, Wednesday Eats, Newlywed's Blog, What I Whipped up Wednesday, This Chick Cooks, Made Famous By, Thursday's Treasures

Chocolate Decorator Cookies

2012-01-16T06:30:00.000-05:00

I've been wanting to make these for a while now. Ever since I figured out how to Decorate a cookie.

And then I saw these cute little Snowflake Cookies that Baking in Heels made. They were beautiful, no doubt about it.

But what caught my eye was they were chocolate! And she found the recipe over at Lila Loa. See how good bloggers are, we share recipes! Lila has perfected the chocolate cookie with The End All for Chocolate Cookies Recipe.

The End All? Well now I just HAVE to try it.

Chocolate Cookies
from Lila Loa

1 cup butter
1/4 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa (I used Hershey's)
3 or 3 1/2 cups flour ****

****Lila has a note about how much flour to use depending on if you are refrigerating your dough. I was nervous so I compromised and used 3 1/4 cup flour.

Of course, make sure all ingredients are at room temperature.

Cream Butter, shortening and sugar together.

I'm loving this new paddle with the scrapper for my mixer. Does anyone else use one?

Next add eggs and vanilla. Mix. Then your salt and baking powder. Mix again. And your cocoa. Mix.

Now for the flour, (BTW, I sifted mine.) Start with 2 cups of flour, mix till combined then add remaining flour and finish mixing.

This dough is gorgeous!

Now just roll out on a lightly floured surface.

I rolled to about 1/4 inch thickness, maybe a little thinner.

Cut.

Place on ungreased or parchment lined or silicone mat baking tray.

I'm loving my Silplat.

I found it at of all places, my local Ace Hardware for $20.99, $5.00 cheaper than anywhere else.

Bake in a preheated 375 degree oven for 6 1/2 minutes. Watch them, my oven runs high so I took them out at 6 minutes.

Remove to racks and let cool completely before decorating.

This recipe is fast, a short baking time, I was able to whip it up and cook the entire batch in about an hour.

Now you can eat these plain.

Or use some Royal Icing on them.

Look I made dots!

Or you all know my favorite. Get out that squeeze bottle with the chocolate in it and

drizzle some chocolate over them.

And I have to say, these cookies are delicious anyway you decide to serve them. I do want to try them with the Hershey's Special Dark Cocoa next though. I bet it'll taste just like an Oreo.

I've linked up at Melt in your Mouth Monday, Made by you Monday, Mix it up Monday, Mingle Monday, Creative Mondays, Homemade Monday, Trick or Treat Tuesday, Tasty Tuesday Party, Tuesday Talent Show, Totally Tasty Tuesdays, Crazy Sweet Tuesday, Lil Luna, Sassy Sites

Beer Bread

2012-01-13T06:30:00.000-05:00

You all know I love to bake bread, it's fun, it's relaxing,

and it tastes so much better than anything you can buy in a store.

So I was thrilled to discover that most Beer Bread is made with Self-rising flour.

You see back during the holidays, every time I went to the store, I was picking up flour and sugar and various other items for baking.

Well some how it happened when I looked in my baking cabinet the other day to get some more All-Purpose flour out, I didn't have any. I went way into the back searching, I pulled everything out, no luck. So I made sure to add it to the shopping list. What I did find was

3 bags of SELF-RISING Flour plus I have the one I keep handy. That's a lot of self-rising flour. And I don't bake many cakes. It's got a decent shelf life so it won't go bad right away but I need to start using this stuff.

So off to the handy computer (what did we ever do before we had them) and I search

{Bread Recipes using self rising flour}

Do you know what the #1 recipe was? Of course you do.

BEER BREAD!

I probably looked at a hundred recipes, most were the same with a slight variation on how much sugar.

I picked out 3 recipes to try

Number 1-flour, sugar, beer
found at Cooks.com

Number 2-flour, sugar, beer and eggs
also found at Cooks.com

And Number 3
this one had lots of ingredients, some spices, I knew it would be good and I just wanted to try it
I found this one at Allrecipes.com

So I call hubby and ask him what type of regular beer he wants, no light beer in my baking allowed. He's thrilled I'm going to be buying beer. The selection is made.

All the recipes give the tip, this bread is best served warm. Sounds good to me!

I make them all close to the same time, they come out of the oven within minutes of each other

Number 1 Number 2 Number 3

I used the same flour for all, also of course the same beer, and I did on 1 & 2 the melted butter over the top close to the end of baking (number 3 has you pour the butter on before baking)

Sample time.
Love Number 1,
Number 2 is ok, and
Number 3 is completely different-in texture, crustyness, of course flavor with the spices, but still good. I have mom come over and sample, then I take the breads to City hall and start having everyone there taste test.

The overall winner was Number 1
Sometimes simple is best!

Beer Bread
adapted from Cooks.com

3 cups self rising flour
3 tablespoons sugar
1 can or bottle of beer (12 ounces)
1/4 cup melted butter

Mix flour, sugar and beer together till well combined.

I felt like such a mad scientist with all the foam and bubbling going on.

Pour batter into a greased loaf pan and bake in a preheated 375 degree oven. After 45 minutes, pour your melted butter over top of your loaf and bake for another 10 minutes.

Remove from oven, let cool enough to remove from loaf pan and serve.

And I couldn't leave well enough alone so I made one more loaf with

1 teaspoon garlic powder and

1 cup sharp cheddar cheese, shredded

added to my batter.

I am in love with Beer Bread, and I did buy a 12 pack, I think hubby will let me use a few more beers for this bread.

Looks like I had a good time in the kitchen, hehe

I've linked up at Foodie Friday, It's a Keeper Thursday, Friday Favorites, Thursday's treasures, Cast Party Wednesday, Chic & Crafty Party, Friday Flair, Feature Friday Link Party, Sweet Tooth Friday, I'm Lovin it, Tastetastic Thursday, Sweet Treats Thursday, Fusion Friday, Seven Alive, Sweets for a Saturday, Crumbs and Chaos, Serenity Saturday, Church Supper

Chocolate Covered.....Everything

2012-01-11T06:30:00.000-05:00

You know my motto,

Chocolate makes everything better!

And it does!

And you can put it on practically everything.

Well maybe not spinach or peas, but you know what I mean.

And it's so easy to do, and fun, and it'll impress your friends.

The easiest way I've found to cover almost everything is using my small handy dandy crockpot.

Just get some candy bark or candy melts,

(I don't recommend using chips for baking, they don't set up as well, meaning, they won't get that hard shell. The chocolate will stay soft and melt on your fingers when you pick up whatever you dipped.)

Place your chocolate into your crockpot (or you can melt in the microwave or double boiler) and get it melted.

If your chocolate is thicker than you want, add some Crisco or paramount crystals (found at specialty stores) to thin up your chocolate, just add a little at a time.

I usually add 1 teaspoon of Crisco to a package of bark.

Now find some stuff to dip!

Pretzels,

Marshmallows,

These were actually the cute Hot Chocolate stirrers everyone was making over Christmas.

Candy from the dollar store that needs chocolate,

These Coconut Clusters from Dollar General taste just like a Mounds Candy Bar when dipped in the chocolate and everyone will think you slaved making a homemade candy!

Fruit (be careful on this one, you don't want fruit juice dripping into your chocolate) but strawberries washed and dried or dried fruit are perfect, also fresh pineapple, not canned.

Pound cake. You just can't imagine what a little chocolate can do to some store bought pound cake!

Cut your cake just like I showed you in making Petit Fours

biggest tip, KEEP YOUR CAKE FROZEN

Oh and I almost forgot, COOKIES!

I've seen chocolate covered bacon,
chocolate covered potato chips

The potato chips didn't thrill me or the family, the chocolate overwhelms the poor chip.

But all this chocolate, you want to dress it up, impress your friends, kinda like the old Rice Krispie Treat commercials where the mom would dab a little flour on her cheeks before bringing them out of the kitchen.

Meet my best friend-THE BOTTLE!

These are the same bottles I used for Royal Icing,
Just place some chocolate in the bottle (still solid is easiest)

And place in the microwave. I do about 10 seconds at a time, once warm I let it rest a minute then squeeze to see if any chunks are still in there and if necessary another 10 seconds in the microwave. be very careful not to burn your chocolate.

Now all those things you have covered in chocolate, add a little white chocolate to them!

It doesn't have to be perfect.

If your tip gets clogged, use a toothpick to remove the clump.

Even on a plain cookie makes them look fancy, remember my Butter Wafers?

And another fun thing to do with melted chocolate in a bottle

Write or doodle, free hand or from a drawn design, just place wax paper over your design and go to it!

I didn't have a cupcake handy so I just whipped up some whipped cream real fast

But you get the idea.
And if you don't like what you draw, just let it set on the wax paper then put it back in your bottle.

And you can keep that chocolate in the bottle, just store it like you would any other chocolate, in a cool dry place, like the cabinet next to the chocolate chips.

Another choice would be some cute sprinkles

So you've used up almost all of the chocolate

You really can't dip anything else in there, so there's only one thing left to do

Get your peanuts out, we like the dry roasted ones, and pour some in. Coat your peanuts well, add some more if you need to then drop by teaspoonfuls onto waxed paper

Peanut Clusters!

And covering everything in chocolate really takes no time at all.
And chocolate covered stuff travels well, so you get invited to parties.
Or you could give as a gift,
Or you could hope the kids don't notice what you did while they were at school today so you can eat it all yourself.

Wouldn't YOU want me to bring some of these goodies over to share?

I've linked up at Wednesday Eats, Wonka Wednesday, Newlyweds Recipe Linky, The Shady Porch, Junk in their Trunk, Mrs. Fox's Sweet Party, What I whipped up Wednesday, This Chick Cooks, Wednesday's Wowzers, Crazy Sweet Tuesday, Thursday's treasures, Full Plate Thursday, Mid-week Fiesta, Cast Party Wednesday, Sweet Tooth Friday, Chocolate Blog Hop

Sock Cake

2012-01-09T07:00:00.000-05:00

OK so it's really a Sock-it-to-Me Cake. OK, it's not even a Sock-it-to-me cake. I haven't found a recipe I like so far, but I did find this Cinnamon Streusel Cake, and we love it.

But I've been threatening my son about this post and it's time.

I have this son. He's 14 and at that age where I'm not allowed to talk about him.
So I respect his wishes and I don't.

But he has this terrible habit of taking his socks off, wherever he may be, and just leaving them.
Under the kitchen table,

by the computer,

all over his room, but the worst is the play room where we keep the X-box. He's turned that room into his teen age man cave. Which is fine, the girls have their own things, that they do, and as long as I don't hear fighting, it's all good with me.

But in this teen age man cave, the socks, his socks, seem to have their own thing going on.

They group up in the corner,

in the other corner,

buy the unused controller,

even behind the couch.

And he probably owns 50 pairs of socks, so he can go a while before he has to go round them all up.

It always amazes me where I find his socks.

I've given up on threatening him about picking them up, as a mama, you gotta pick your battles and they aren't in the living room or in my room so I've got bigger battles to win, he can have his socks.

But I used to threaten to make him eat his socks (back before I gave up the battle.)

So I went in search of a "Sock Cake" well if you can believe it, there was not one single "sock cake" on the internet. The closest I could come was a Sock-it-to-me Cake.

So since I can't really feed my son his socks, I've started making this cake. He knows what it means.

Cinnamon Streusel Cake
from McCormick

Streusel Topping
1 cup flour
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup cold butter, cut into chunks
1 cup chopped pecans

Cake
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
1 tablespoon vanilla extract
2 cups flour
1/4 teaspoon baking soda

Vanilla Glaze
1 1/2 cups confectioners sugar, sifted
2 tablespoons water
1/2 teaspoon vanilla

Combine your streusel ingredients in a medium bowl

and using a pastry blender or 2 knives, blend together until well combined.

Set aside.

In a large mixing bowl, combine softened butter, sugar and sour cream.

Blend until smooth and creamy.

Add eggs, one at a time, mixing after each addition. Add, vanilla, stir again.

Sift flour and baking soda together then gradually add to batter.

Now prepare your bundt pan, either grease and flour or use a spray with flour in it, coat it well. You don't want any of the delicious streusel sticking to the pan.

Place about 1/2 of the streusel topping in the bottom of the pan.

Pour about 1/2 of your batter over the streusel.

Now, place the rest of the streusel over the layer of batter

and then finish off with the remaining batter.

Bake for about 1 hour in a preheated 325 degree oven. Test for doneness using a toothpick.

Let cake rest for 15 minutes before inverting onto a plate.

Now you can stop right here but why would you?

Combine glaze ingredients, stirring until smooth,

then pour, drizzle over warm cake.

Just look at all that streusel goodness!

And the socks?

Since I've made this cake again, they'll probably find their way to the laundry room.

I shared this over at Thursday's Treasures, Home Savvy A to Z, Made by you Monday, Melt in your Mouth Monday, Totally Tasty Tuesdays, Tasty Tuesday Party, Tuesday Talent Show and Trick or Treat Tuesday

Chicken Noodle Soup

2012-01-07T12:00:00.000-05:00

It's time for the Crazy Cooking Challenge again.

This month's Challenge-Chicken Noodle Soup.

Sounds easy, doesn't it?

Remember, the only qualifications are, you must get the recipe from another blogger, make the recipe then post about it.

Simple enough. I start searching, do a google search, after about page 25-30, I give up on that idea...

Then the light bulb goes off in my head, go to some of your favorite foodie friend's blogs and see if they have a post.

Success, on my first look. My dear friend Carrie at Carrie's Experimental Kitchen has exactly what I want. It's her Chicken Ditalini Soup, Ditalini is just a specific kind of noodle.

So Crazy Cooking Challenge here we go!

Chicken Noodle Soup
adapted from Carrie's Experimental Kitchen

1 large chicken breast bone in
1 stalk celery
8 baby carrots
1/4 cup red onion
1 tablespoon canola oil
4 cups chicken broth
4 cups chicken stock water
1/2 cup noodles
1 tablespoon parsley, finely chopped
salt and pepper to taste

Right off I had to vary from Carrie's recipe because I already had some leftover baked chicken (I planned this)

And those beautiful drippings

So I picked up on her recipe at the Chicken Stock water. After removing the meat from the skin and bones, I placed the skins and bones into a saucepan.

I added about 4 cups of water, making sure to cover the top of the bones, and simmered on a low heat for 2 hours.

The stock is wonderful.

So now in my large saucepan,

I placed my cut celery, carrots and oil over a medium heat (you should also place your onions but I used minced onions to avoid 12 year old rants about seeing onion in her soup.) Saute until celery and onions begin to become translucent. Add chicken, chicken broth and chicken stock to your pot. Bring to a rolling boil then reduce heat to simmer for about 45 minutes.

Add noodles (I probably used about a cup of egg noodles) and cook for another 15-20 minutes.

I have to tell you, my hubby says this is the best soup I have ever made. So thanks Carrie, this was delicious, simple and easy!

If you like this recipe, be sure to vote for my post by clicking on it (#17) and check out all the other great versions of Chicken Noodle Soup!
I've also linked this up over at Church Supper