Little Mohair Bear

The past couple of days have been cooler. A great change from those 80° days. This past week D#2 had an Easter Egg hunt and party at school. She also had Jerusalem market day on Thursday. She wanted to dress up as Martha. Her friend was dressing up as Mary, the sister of Martha. I'll share pictures tomorrow.

Last week I made a Taco Ring and the family inhaled it! I haven't made it in years and forgot how much they enjoyed a Taco Ring. It is so simple to make. We dressed ours up with fat free sour cream, green onions and salsa. I had wanted to use ground turkey breast but used organic beef instead. Our grocery store is hit and miss with the ground turkey breast.

Taco Ring

1 lb ground beef    

1 pkg taco seasoning mix

1 cup (4 oz) cheddar cheese 

2 Tbsp water

2- 8 oz refrigerated crescent rolls

Preheat oven to 375

Brown ground beef and drain grease.

Stir in taco seasoning, water and cheese.

Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.

Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.

Bake 20 to 25 minutes or until golden brown.

You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

I finally made this sweet little bear. I have had the pattern for about 1 year. The pattern is from The Old Pincushion. She has so many adorable patterns and kits. I usually don't use someone else's pattern, but this one just tugged at my heart strings. Sometimes I get tired of using my patterns and just want to follow someone else for a while. She doesn't allow the sale of the finished product, so this little guy is mine! I rarely keep anything for myself so this is a treat, even though it did take me almost a year.

I haven't come up with a name for him yet. He is string jointed on his arms and legs. I had not used this method before. I don't think I would ever use it on a bear that I am going to sell. The joints just don't seem strong enough. He was a very simple and easy bear.

I loved how the distressing turned out. I was a little scared to use this permanent, oil based distressing medium. It worked like a charm. He is made from mohair and tweezer plucked around his eyes, ears, nose and pads.

Happy Easter and Jesus is risen!

Holly

Shazam! It's Cold and Windy!

Brrrr..... It's been cold here and windy! I think the low tonight is 25 with 20 mph winds!! Those cold, icy fingers whip through the house freezing everyone. I know that the people up North think we are so wimpy down here when it drops below 65 degrees. But hey...we don't complain when it's 95 and the humidity is 100%. We just accept our Dolly Parton style hair and continue on about our business.

Above: Yep....she's definitely got it going on!

The night before last, I cooked up a crock pot full of BBQ chicken and had at least 5 large chicken breasts left. I love cooking this way because (1) I don't have to heat up the stove and (2) I can prepare dinner in the morning and forget about it (*not that heating up the stove is a big deal, I just turn the knob, but I guess I do save energy and plus--(3) crock pot cooking is just plain fun!). Salad and corn completed the meal. The crock pot is my favorite way to cook chicken, pork and beef. Since I had so much chicken left I thought that a big pot of Brunswick Stew was in order.  Dear Sweet Son had the misfortune of saying "Not stew again!" Well, in my most motherly voice (kind of like my mother use to say but not these exact words) "OH NO YOU DI'INT....for that son, you may go outside and collect rock and sticks for your stew!"

Well....then after realizing his gaffe and looking quite pitiful, I let him have some and would have even let him have some more, if he asked-because your momma still loves you, even when you insult her stew.

Brunswick Stew

2 quarts whole tomatoes (I did use diced)

1 T. olive oil

2 medium onions

4 garlic cloves (I didn't use garlic)

16 oz. BBQ Sauce (I used Sweet Baby Ray's Vidalia BBQ Sauce)

8 cups shredded smoked pork or chicken or both (I only had chicken)

2 cups lima beans ( I used 2 cans)

2 cups corn kernels ( I used 2 cans)

3 cups peeled , diced potatoes

1/2 t. liquid smoke (you could technically leave this out, I couldn't taste the 1/2 t.)

1 t. apple cider vinegar ( see comment above)

3 t. yellow mustart (see comment above)

I used my large stew pot. This recipe makes a lot. You can always cut it in half. I did freeze the leftovers to reheat for a quick dinner this winter.

In stew pot, saute onions in olive oil. Add tomatoes and remaining ingredients. Cook forever (or 20-30 minutes) over medium heat. I cooked it for about 3-4 hours adding the potatoes and lima beans the last 30 minutes. For the true Southern experience, serve it with white bread (Sunbeam King).

Here's a picture of the Brunswick Stew. Sorry it's in a plastic bowl. I didn't remember to take a picture until I was freezing it. 

                                    
                                                        Have a wonderful night and stay warm!!
                                                                                    Holly

Time For A Change!!

I am not sure why, but around this time of year I start thinking about remodeling. Not the tear down walls, make hubby cry kind of remodeling, but what I like to call "little touches". Such as, painting, installing wainscoting (which I lllooovvveee), adding crown molding, etc. I have been wanting to change my pantry doors for a while now. I wanted a selvaged half glass/half wooden door. You know...kind of like a back door. Nine panes of glass on upper part and regular style door on the bottom. I would need two doors, since I have a double pantry. Something similar to this:

Above: That was until I found this!!!

Above: HOW ADORABLE!!! I had a fit when I saw this! I love it. Look at the handle. Wish I could do it to my pantry. Dear hubby thought I was having some kind of fit when I stumbled upon this photo. I might have squealed, not sure, but I know I started talking real fast and kept saying "Look, look, how adorable!!". He just didn't really understand my excitement. But look below. Adorable!!

Above: Really....can it get any cuter <3  I know that I really couldn't keep my pantry that neat, but with that apron practically covering the disaster inside, why not!?! 

Put a few more things in the Etsy shop. I really had so much fun designing these. I have a million ideas bouncing through my head right now. Next on my list: a Fall one!

Above: Not sure what they are? A pincushion :)

This past week I wanted to make some banana nut bread. I keep my ripe bananas in the freezer. I just place them into a gallon size zip bag and add to it as my bananas ripen. Side note: bananas tend to ripen really fast for me. I like them with a little green and slightly firm. As soon as they get a brown spot on them, into the freezer they go. I tend to have a weak gag reflex and will gag really bad on a riping banana. 

Here's what they look like when you remove them from the freezer:

Above: Yuck!! Total gagness!!! They turn real dark when you freeze them. I do freeze them with the skin on and then just pop them in to the microwave for about 20 seconds and peel the skin right off. I them put them in a microwaveable bowl for another 20 seconds and then I reserve about 1 TBS of banana juice to add to the bread batter.

Above: Yummo!!!

Above: Sure wish you could smell it. Something so comforting about banana bread smell.

The recipe that I use is a little different. It calls for sour cream. This makes a wonderful moist, very moist, bread.

Banana Bread

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan (use butter for pans! )
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Hope you enjoy this recipe! We sure did! It's raining cats and dogs here.

Stay dry,

Holly

Happy 4th of July!!

Happy 4th of July!!

Today we are just hanging around the house. Sometimes it is so nice to have nothing to do. We plan on grilling tonight and watching the neighbor's fireworks. I did get some sparklers for the kids. I just love sparklers!! Here's the promised pasta recipe. Everyone gave it a thumbs up.

Rotisserie Chicken Pasta Salad
A Rotisserie Chicken at the market
A can of artichoke hearts
Grape tomatoes
Whole grain pasta
Greek Olives (pitted)
Red Onion
Salt and Pepper
Mayo
Italian Dressing
Cook your pasta – al dente.  Shread your chicken.  Cut the artichoke hearts into smaller pieces from what they come in the jar or can.  Slice the Red Onion.  Cut olives in half (remember no seeds)   Mix all ingredients.  For the big bowl, I added two heaping tablespoons of mayo and about 1/4 cup of italian dressing.  Mix.  Chill.  (recipe from Stories from My Day blog)

Have a wonderful 4th!!
Holly

Thanksgiving Recipes

Here's a few favorite recipes that are a must each Thanksgiving. The first one is a broccoli casserole given to me by my mother-in-law. Sorry there is not a picture of the finished casserole. I will take a picture of it on Thanksgiving day and post it.

Broccoli Casserole
2 pkgs frozen chopped broccoli
3 T. grated onion
1 c. mayo
1 can mushroom soup, condensed
2 eggs, beaten
1 c grated sharp cheddar cheese
salt and pepper to taste
Topping:
1 roll of Ritz cracker
1/4 stick melted butter
Crush crackers and combine with melted butter. Can use more butter if needed.

Cook broccoli  as directed. Cool and drain. Combine all ingredients except for topping. Pour into greased casserole dish and top with crackers butter mixture. Bake 350 degrees for 40 minutes.


and


Corn Casserole
2 cans of Niblet corn, drained (Green Giant)
1/2 c cheese
1/2 c sour cream
1/2 c onion chopped
1 can cream of celery soup
pinch of salt
Topping:
1 roll Ritz crackers, crushed
1/2 to 1 stick butter, melted
Mix together and spread ontop of casserole

Put well drained corn into greased casserole dish. Mix other ingredients and spread over corn. Top with cracker mixture. Bake 350 degrees for 30 minutes.

Happy Thanksgiving!
Holly

Mr. Squmpkin

Working very hard at trying to finish up some projects for the Etsy shop. I just have so many things floating around in my head that I want to create. Hopefully by this weekend I can figure out all the ends and outs of Etsy. I need to get organized.
This weekend we are going to bonfire and Hayride with our Lifegroup Class (this is our Sunday School Class, but now they call it Lifegroups). I can't wait. We have become such great/close friends with everyone in the class. I plan on bringing my Rotel Dip and Fritos along with some Kettle Corn. I will share the recipes in the next couple of days along with some pictures of the Bonfire Party. Family fun for sure! Just loving this time of the year.
There are some mini projects around the house that I need to finish:
1. Head for scarecrow out front.
2. Clean cobwebs off the front porch.
3. Rake leaves.
4. Finish folding clothes, or rather start.
5. Numerous craft projects.
6. Buy candy for trick or treaters.
7. Boo some neighbors.
8. Post some Etsy stuff.

Here's the recipe of the week. Dear Son did not care for it but the rest of us loved it. He said the consistency was all wrong. Not sure what that meant, but he ate most of it. To me it has the consistency of potato soup, which I love. We call it Squmpkin Soup, because his mother was a pumpkin and his father was a squash according to my Dear D2. She talked to Mr. Squmpkin for about 10 minutes. I put on my best ventriloquist voice and Mr. Squmpkin came to life. This tickled D2. She had never talked to a Squmpkin. Mr. Squmpkin told her how delicious he is and that she should eat every bite because he worked so hard to grow up so big and full of vitamins. She was very intriqued and told him that she could never eat something so cute. He finally convinced her that he is indeed very delicious and it would greatly please him if she would eat her soup. She agreed and made a happy bowl. Maybe next time Mr. Squmpkin will talk to Dear Son.....
Anyway here's Squmpkin  (aka butternut squash) Soup.


Squmpkin Soup
2 TBS olive oil
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 medium potato, cubed
1 medium butternut squash-peeled,seeded and cubed
1 (32 oz) container of chicken stock
salt and pepper to taste
1/2 tsp cinnamon
little bit of chopped garlic
dash nutmeg
1/2 cup half-half


*Cook onion, celery, carrot, potato and squash in hot olive oil for 5 minutes or until lightly browned. Pour enough of chicken stock to cover vegetables. Add the spices. Bring to a boil. Reduce heat to low, cover pot, add half-half and simmer 40 minutes. Milk will cook and look funny, but don't worry it will all get blended together.
*Transfer soup to blender and blend until smooth. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
*You can also add a dollop of sour cream to a bowl of soup.
This makes alot of soup. I served it with banana bread and pumpkin bread.

Have a great weekend and enjoy your Squmpkin Soup.

Just Another Fallish Day

Wow! Didn't mean to be gone so long. Fall is coming and we are seeing the signs. It's getting cooler here in North Carolina and the leaves are changing color and falling off the trees. We have been very busy around these parts. We have had birthday parties, football games, fall festivals, and lots of other fun busy stuff. I have still been crocheting and find it very relaxing. I made this cute little guy for D2, actually it was for my niece's birthday, but D2 fell in love with it. He is a bear pattern that I turned into a kitty cat. The pumpkin was an apple pattern, I just changed the color of the yarn and added a stem. The patterns are from a book called Amigurumi World by Ana Paula Rimoli. On her blog, she even has some free patterns.

Such a cute little guy. You can't see it, but he has a tail.

He really does fit into the pumpkin, you just kind of have to stuff him.

See, I told you he fits.

This is some seriously wonderful caramel dip. I love it with these fresh mountain apples. It is very buttery and creamy.

Sad to say, but it is not my recipe. I borrowed it from another blog. Try it, you won't be disappointed. It is rather rich, so do use some restraint when eating.

Caramel dip

1 bag Kraft Caramels (unwrapped-yeah, I know....you do have to unwrap all of them)

1 can of Sweetened Condensed Milk (my personal fav)

1 stick of real butter-no fake stuff here

Add everything to a microwave safe bowl. Microwave for 2 minutes,stir about 1 minute. Microwave for 1 more minute and stir again for 1 minute. Do not microwave anymore, even if caramels are not all melted. Just leave it on the counter for a little while and keep coming back and stirring it. Even if caramels don't all melt, the dip is out of this world! Store left overs in the refrigerator. To reheat, just scoop some out into a microwave safe bowl and microwave for about 20-30 seconds.

That's all for tonight. I promise that I will be back soon with the promised recipes from last post. And i will show you what I made for my 2 year old niece. Of course after she has opened her package. And to let you know what a forgetful Aunt I am, I forgot, well not actually forgot, just misdated my sweet nephew's birthday. For some reason I always think that it is in October, when actually it is in September. Since I am coming clean, I owe my other nieces a big apology. I  completely forgot their birthdays this year, yeah, I said year, the whole year. What's wrong with me? Maybe it is the getting older thing, yeah....I will blame it that. Sorry nieces. Your presents are in the mail.
-H

Getting ready for Fall--Bake Sale!

Thursday I spent the day baking for D2's preschool bake sale. Now that Fall is in the air, I was ready to start baking something made with pumpkin. So I made Grandma's Pumpkin Spice Cake. It was sooo delicious. Of course I had to have a little bite. This past week I crocheted a patch of pumpkins to go on top of the cakes for a little extra oomph. Not really a patch, more like 4, but they turned out so cute. I am just learning how to crochet and this project was perfect. They were so little I could actually finish one in a day!

I also made Hershey Bar Pie and After the Hayride Chocolate-Chocolate Chip Cake. I'll share those recipes in the next couple of days, along with pictures too.



Sorry, this picture was before I frosted the cake.


Grandma's Pumpkin Spice Cake
1 pkg. spice cake mix (I used Duncan Hines)
1 sm. can pumpkin (I believe it was the 15oz can)
1 pkg. instant vanilla pudding
1/2 cup oil
3 eggs
1 tsp. cinnamon
1/2 tsp water (yes, that's right, 1/2 tsp.)
1/2 cup nuts (I used pecans)

Combine all but nuts and mix well. Add nuts. Bake in well greased and floured bundt pan
at 350* for 40-45 minutes. Cool about 10 minutes before removing from pan. Frost cooled
cake.

Lip Smacking Cream Cheese Frosting
3 oz cream cheese-room temperature
3/4 cup soft butter
1 tsp vanilla
2  1/2 cup powdered sugar

Beat well.



Cute little pumpkins.

 
Here are the 4 half cakes. For the bake sale, they wanted us to cut the cakes into large chunks. They tend to sell better that way.

Have an AWESOME Saturday!