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Tuesday, March 30, 2010

Chocolate Peanut Butter Easter Eggs




1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening (coconut oil<----I used coconut oil instead to make it more ( healthy)

Directions

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.


http://allrecipes.com/Recipe/Peanut-Butter-Easter-Eggs/Detail.aspx?prop31=1

Sunday, March 28, 2010

Chocolate Dump Cake

!

Ingredients

1 (5 ounce) package non-instant chocolate pudding mix
2 1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.

Tuesday, March 23, 2010

Home-style Yeast Bread = Amazing..

Here is a new recipe I tried yesterday that I really enjoyed & was super easy to make!


Ingredients

1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1 cup sugar
1/2 cup butter or margarine, melted
1 1/2 teaspoons salt
2 eggs, beaten
7 cups bread flour
Directions

In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Sunday, March 21, 2010

Cough Syrup

Whenever my husband or I come down with a cold, I try to make this cough sryup but don't always get the chance! Today I had that chance I made it! It's not great tasting but it helps stops you from having coughing fits & soothes your throat.


I got it from Amish cookbook called " Recipes from the Heart Yoder Family and Friends. Here's the link to where you can buy it.

http://www.yodersmart.com/catalog/index.php?main_page=product_info&cPath=185_187&products_id=4688

Cough Syrup

1 lemon, sliced thin
1 cup flax seeds
1 qt. water
1/4 cup honey

Simmer the lemon, flax seeds and water for 4 hours. Do not boil. Strain and add honey. If there is less than 1 pint, add water to make a pint.

Dose 1 Tablespoon 4 times a day after each fit of coughing.

Wednesday, March 17, 2010

A recipe & a new look.

This is my hope chest that I reupholstered yesterday! I decided that I'm going to use it to store Emma's toys in, so the living room wouldn't look so junky.



My husband reupholstered this stool for me! The fabric I found it at the local thrift shop in town for .25 cents!!



One of my favorite things to do, is taking something & use it to make something else with it! Right now I'm destroying 2 beautiful bed shams that I once used for my bed & turning them into throw pillows! This week I've been working really hard on giving my house a good spring cleaning & dejunking! Man, I can't get over how much junk we have collected over the past almost 3 years!





Then I cut it , filled it & sew it all up. It didn't look as full as I wanted, so I decided to attach the end of the sham, to give it a more fuller look. This step I had to sew on by hand.





My adorable 13 month old!





Oh yes! I promised to post a recipe as well! Well tonight I'm making "Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping"



ingredients
Original Recipe Yield 1 (9 inch) square cake
Ingredients
Crumble topping:
3/4 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
Optional:
1/2 cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut
Optional cream cheese filling:
8 ounces softened cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
Coffeecake batter:
1 1/2 cups all-purpose bleached flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup plain low-fat yogurt
Optional fruit (or chocolate) filling:
1/2 cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

directions
1. Directions 1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
2. Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
3. Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
4. Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
5. Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
6. Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
7. Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

Monday, March 15, 2010

Tonights dinner....

Crispy Oven Fried Fish

1 pound fresh or frozen skinless fish fillets.
1/4 cup milk
1/3 cup all-purpose flour
1/2 cup fine dry bread crumbs
1/4 parmesan Cheese
1/2 teaspoon dried dill
1/8 teaspoon black pepper
2 Tablespoon butter, melted
Salt to taste.

Thaw fish if frozen. Rinse fish, pat dry with paper towels.

Place milk in a shallow dish. Place flour in a second shallow dish, add a little salt in it. In Third shallow dish combine bread crumbs & cheese, dill, and pepper. Add melted butter , stir until combined. Dip fish in milk; coat with flour. Dip again in milk then in crumb mixture to coat all sides. Place fish on a greased baking sheet. Bake, uncovered in a *450 over for 4 to 6 minutes per 1/2 inch thickness or until fish begins to flake when tested with a fork!

I make this all the time & love it.

Sunday, March 14, 2010

2 Recipes! Ranch Dressing without MSG & Crispy Ranch Chicken

Ranch Dressing Mix,
(that doesn't have MSG.)

2 Tablespoons plus 2 teaspoons of dried minced onion
1 Tablespoon dried parlsey, crumbled
2 1/2 teaspoons paprika
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 1/2 garlic powder

1.In a small, airtight container, combine all the ingredients & shake vigorously to blend.
2. Store in a cool, dry dark place for up to 1 year.

Crispy Ranch Chicken

Ingredients

4 boneless skinless chicken breasts
1 oz pkg ranch dressing mix
2 cups crispy rice cereal
1/4 cup grated Parmesan cheese
2 yokes (beaten).... The original recipe called for egg whites, but it just wasn't sticking good, so I used egg yokes instead & it came out good.
2 tablespoons light butter (optional)

Directions

Mix rice cereal, ranch mix and Parmesan cheese together in bowl. Dip chicken in egg whites, then in the cereal mixture to coat evenly. Arrange chicken on greased baking sheet. Bake at 350* until golden. 30 to 35 minutes.

Number of Servings: 4

Garlic Parmesan Wings!

Ingredients

* 1/2 cup butter, melted
* 1 teaspoon garlic powder 2 tsp crushed fresh garlic
* 1/2 teaspoon onion salt
* 1/4 teaspoon black pepper, freshly ground
* 1/2 cup parmesan cheese, grated
* 24 chicken wings, nude, baked (or fried per your desire)

Directions

In a small glass bowl, melt butter in microwave.
Whisk into butter the garlic powder, onion salt and pepper.
Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
Top with parmesan cheese and serve immediately.

Enjoy!

Homemade Diaper cream!

1/8 cup coconut oil
1/4 cup shea butter
3-4 Tablespoons talc-free cornstarch or arrowroot power (optional, to thicken) -Learn more about avoiding talc here.

Whip your ingredients together with a small hand blender or by hand. Place in a small container of your choice.

Irish Potatoes





I altered the recipe just a little.

Ingredients

1/4 cup butter, softened
1/2 (8 ounce) package cream cheese (room temperature)
1 1/2 teaspoon vanilla extract
4 cups confectioners' sugar ( Don't cut back on the sugar, or the balls won't form well.)
2 1/2 cups flaked coconut
ground cinnamon


In a bowl, beat the butter and cream cheese together until smooth. Then add the vanilla and confectioners' sugar; beat until smooth. Mix well, it may be hard to use your mixer on this, so you can use your hands. Then mix in the coconut. You can either roll into balls or potato shapes, and then roll the balls into a bowl of cinnamon. Place onto a cookie sheet with wax paper and chill to set. You can roll potatoes in cinnamon again for a darker color.

Crispy Chocolate Cookies



Crispy Chocolate Cookies

By: Sarah Nicholson

Ingredients:

2 cups of flour
1 teaspoon baking soda
1 teaspoon of salt
1 cup butter, melted
1 cup light brown sugar, packed
1/2 cup sugar
1 egg,
1 teaspoon vanilla extract or 2 teaspoons of imitation vanilla extract
1 package (12) ounces milk chocolate morsels, or about 2 cups
2 tablespoon of cocoa powder.

Combine flour,baking soda, cocoa powder and salt; stir and set aside. In a large mixing bowl combine melted butter & sugar until mixed well. Beat in the egg and vanilla until well blended and light. Stir in the flour mixture & chocolate. Keep stirring & your notice the chocolate will start melting. Shape cookie dough into 1-inch balls, or use a cookie scoop that is 1-inch which works amazing & the shapes the cookies well. Place cookie dough balls about 2 inches apart on lightly greased baking sheet. Bake at 350* for about 15 minutes or until flat and browned. Cool completely on the baking sheet. Makes 4 dozen cookies!

Saturday, March 13, 2010

Lemon-Dijon Chicken with Potatoes- Tonights dinner =)

Ingredients
2 medium lemons
2 Tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon dried rosemary
1/4 teaspoon salt
1 whole chicken , about 3 1/2 pounds would work.

1 1/2 pounds small potatoes cut up.

Squeeze 3 tablespoons of lemon juice from the lemons; reserve squeezed lemon halves. Combine lemon juice, mustard, garlic, salt, rosemary, peper in a small bowl; blend well. Clean your chicken well outside & inside too. Place the chicken in the crock-pot, then place the lemon halves inside the cavity of the chicken. Take the lemon juice mixture pour over the chicken, saving just a little in the bowl. Toss the potatoes in the juice & place them around the chicken in the crock-pot. Cook on High 4 -6 hrs or low 8-10 hrs.

Makes 6 servings.

You can also bake this in a preheated oven at 350*

Welcome to my new blog!!

For sometime now I've been wanting to create a blog to share mainly on my hobbies! For instance either share about my recipes or new recipes I've tried, craft idea's or projects that I'm on! I want this blog to be fun for my readers to read & encourage you, that you can too can craft or try new things!!

Be on the look out for yummy recipes & super cute craft idea's!