Blogs that I get lost in…

By Stephanie
So I have been stuck in pinterstland and bloglandia….wasting hours of time…..
But I found some new sites.  I have been do a bit of research on milk paint and chalk paint.  I found that Annie Sloans chalk paint is sold somewhat locally.  I am SO buying some next time I take Avery to Seattle!! (that’s in January).  This girl at Miss Mustard Seed, has a great article on both paints and their pros and cons.  I love her pics!!  Check her out…try not to get lost on her site too long….

Ruffles….

By Stephanie

      Okay, I accidently made myself a skirt.  I know what you are thinking…how do you “accidently” make something?  Here is how it started.  I was making my girls tiered ruffled dresses (i do NOT recommend this for a beginning sewer).  The pattern I had only went to size 8.  Avery is not a size 8, even in patterns.  So I measured and cut the skirt bigger.  Only I accidently cut it the bigger amount on each side instead of adding 1/2 the amount on each side.  When she tried it on, after I had all FOUR ruffles on it, she was swimming in it.  At that point I knew it would be easier to start over than unpick the entire thing! 

The girls dresses…

 

      That night when I was laying in bed I thought, “I wonder if the skirt would fit me?”  Sure enough if did.  It was even long enough, barely.  I actually originally turned it into a dress using my early Christmas gift…the dress form seen here.  Only I didn’t try it on myself.  HUGE mistake.  HUGE.  SO….after unpicking all that, I turned it into a skirt.  And paired with these divine ruffled boots my sister’s sent me last year and this ruffled cardigan from Down East Outfitters.  My skirt is more champagne colored and there’s are all light gold. 

Mine…

   

  I got compliments GALORE!  Don’t ask for a tutorial, I couldn’t duplicate it if I tried.  But it you would like to try, I started with Butterick Pattern number 4967#.   You will have to figure it out from there.  But it’s a good start.    

Hot Spiced Punch

By Stephanie

This is a recipe I have had since I was a little girl.  I have adapted it to make it easy and quick.  It’s perfect for a treat after caroling or on a chilly morning.  Or actually any time it is under 50 degrees (which is all the time here!).  I love the spices and citrus.  And you get that boost of vitamin C which if your house is like mine, we can always use this time of year!  If you don’t have whole cinnamon sticks and cloves you can add in 2 tsp. cinnamon and 1 tsp. ground cloves. 

 

 

Hot Spiced Punch

Make a lot!!

1 can frozen orange juice concentrate

1 can frozen lemonade concentrate

1 can frozen pineapple juice concentrate

3-4 lemons and oranges

3-4 cinnamon sticks

20-25 whole cloves

In LARGE Crockpot or stock pot add in juice concentrates.  Put cloves into lemons and oranges (pokey side poke into the fruit).  Add one gallon of water, oranges and lemons too pot.  On medium high heat, heat and then turn to simmer.  Simmer at least 30 minutes but up to 3 hours.  Serve warm.

Gingerbread

By Stephanie

I LOVE the spices in gingerbread.  It’s not too sweet and has all the taste of the holidays.  And actually I LOVE the smell of molasses too.  My kids don’t, bit it brings back memories and has a taste that can’t be duplicated.  I turned these into some mini muffins, but you can put it in a 8X8 pan and make it into a cake.  Either way…SO good.  I would add in nuts…but kido with allergy. 

Gingerbread

Makes 1 cake or 24 mini muffins

1 egg

1/2 cup molasses

1/2 cup sugar

5 Tbsp butter, melted

2/3 cup milk

1 tsp white vinegar

1 1/2 cups flour

1 tsp baking soda

1 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

In large bowl combine egg, molasses, sugar and butter.  Mix together well.  In separate bowl combine flour, soda and spices.  Put vinegar into milk.  Alternately add in milk and flour mixture 1/2 at a time.  Put into greased pan.  For muffins cook at 350 degree for 13-15 minutes.  For cake cook for 30 minutes. 

Sweet Chex Mix

By Stephanie

   This is crazy good.  I had a friend post it on facebook.  She warned me.  She called it crack…I should have listened.  But I thought, she is just tired and needs a snack.  I mean, she does have SEVEN kids.  (I am amazed at anyone who has even a half kid more than me!)  So I made it….and I ate, and ate, and ate. 

   Now if you are diabetic, like Dyney, don’t even try it.  You will end up in a coma for sure.  I on the other hand just have to do triple the cardio for the next two weeks to counter the carbs. 

  Oh, her recipe calls for M&Ms.  I didn’t have any, and it was plenty sweet and addicting without.  But you can add them if you like….

 

Sweet Chex Mix

makes a lot

Ingredients

· 1 1/2 c butter

· 1 c light karo syrup

· 1 c sugar

· 3 c Rice Chex

· 3 c Corn Chex

· 6 c golden grahams

· 2 c coconut

· slivered almonds or cashews. I prefer cashews.

· Big bag of M&Ms

How to make it:

· In large bowl combine cereals, coconut and nuts

· In saucepan combine butter, sugar and karo syrup (I actually did this in a large microwave proof bowl and once it was melted and combined put it in again for the 2 minutes cooking time)

· Bring to a boil and boil for 2 minutes

· Pour over cereal mixture

· When the mixture's slightly less warm, toss in the bag of M&M's. 

· Spread on wax paper till slightly dry to touch

Also, here's a cool tip about the karo syrup. If you spray your measuring cup first with Pam cooking spray it will come out without being sticky. Now don't say I didn't warn you. 

Cranberry Apple Walnut Pie

By Stephanie

  This pie tastes to me like Christmas.  Not too sweet, crunchy and spicey too.  I got this recipe in a BH&G Simply Perfect Holiday Baking in 2003. I have never seen a recipe since that compares.  It’s my FAVORITE pie.  It’s the reason I buy extra cranberries and freeze them.  So in Januray, when cranberries are no longer in the store, I can still make this pie.

If you have or your kids has (like mine) nut allergies, I have been substituting pine nuts for the walnuts.  They are VERY expensive, but she isn’t allergic.  I have also used pecans, but in this walnuts are the best!

   The other pie in the pic is a caramel apple pie.  Just use my caramel sauce recipe and layer with apples.  I did a lattice top and drizzled more caramel.  It got crunchy and delic!

Cranberry Apple Pie

Serves 8-10 (This is for a 9” deep dish pie)

Your favorite pie crust recipe

6-8 granny smith apples, quarter and peeled then graded

12 oz cranberries

1 Tbsp orange zest

1/2 cup sugar

3 Tbsp flour

1/2 tsp cinnamon

1/2 tsp ground cloves

1/3 cup maple syrup (I have left this out and it’s still great)

1/2 cup walnuts

I use my food processor and grate the apples.  Take out and set aside in a large bowl.  Into food processor put in everything else.  Pulse a few times until cranberries and nuts are in 1/2” peices.  Pour mixture into apples and toss.  Put into unbaked pie crust.  Bake at 425 degrees for 30 minutes.  Then make topping.  In food processor combine 3/4 cup walnuts, 1/4 cup sugar, 3 Tbsp brown sugar, 1/2 cup flour and 1/4 tsp salt.  Pulse two or three times.  Then add in 1/3 cup cold butter cut into small cubes.  Pulse until resembles course crumbs.  Take out pie and spread on top.  Turn down oven to 350 degrees and cook for 50 minutes more or until fruit bubbles up.  Cook at least two hours.  I suggest overnight.  When you cut a hot pie the juices will run into the crust and make it soggy.   

Other Turkey left over idea-Turkey Flauta

By Stephanie

  Yes, there is no pic.  I didn’t think of it until we had eaten it all….SO SORRY!  But easy and yummy.  Take 2 cups chopped left over turkey, 1/2 cup gravy, 1 cup shredded monetary jack cheese, 1 small can chopped green chilies, and 10 flour tortillas.  Put at least 1” of vegetable oil in a large pan and get heating.  You want it about 325-350 degrees.  Then combine everything but the tortillas.  Take about 2 tablespoons filling and put into tortillas.  Wrap up and tuck ends in (burrito style).  Put in hot oil seam side down.  Fry until golden on each side.  Serve with salsa to dip….SO GOOD!!