Wednesday, November 30, 2011

Hood and Paws...

hand crocheted..
 Bear..


 Hello Kitty inspired...



By: me

Wednesday, November 23, 2011

Pumpkin Pie


Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) canned pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

Pecan Pie





Prep Time:  5 minutes

Cook Time:  60 to 70 minutes
Chill Time:  2 hours 
Yield:  8 servings

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked or frozen** deep-dish pie crust



  1. Preheat oven to 350°F.


  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.


  3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.


  4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.


  5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.


  6. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.


  7. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.


  8. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Friday, November 18, 2011

Funnel Cake

ngredients:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
Funnel Cake Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.
( whipped cream and strawberries)

Thursday, November 17, 2011

Fun Hair Clips




Jello Cake


Preparation Time: 1 hour
Microwave Time: 9 to 13 minutes
1 box white cake mix
1 box instant strawberry jello
Homemade whipped topping 
Prepare the cake batter as instructed on the box.  Greas a 9″x9″ square or a 9″ round microwave-safe cake pan.  Pour the batter into the greased pan, and microwave on high for 9 to 13 minutes until cake is fully baked (a toothpick will come out clean). 
Meanwhile, prepare the whipped topping, and set in the fridge to allow to cool. 
Let the cake cool all the way after finished cooking.   When cake is fully cooled, prepare the instant jello mix as instructed on the box.  Using a tootpick or a fork, poke holes all over the fully cooled white cake.  Pour the liquid jello mixture all over the cake.  Place the entire cake in the refridgerator for about 20 minutes to allow the jello to fully set up.  Finally, top the cake with the fresh whipped topping.  
Enjoy!

Hand crocheted

Beanies, berets and scarves...

Flower headband.
Angry Bird beanie.

Saturday, November 12, 2011

Crock pot Chili

Crock-pot Chili Recipe

Ingredients

2 lbs. ground beef, browned and drained
1 onion, chopped
2 green bell peppers, chopped
3 garlic cloves, crushed
1-2 jalapeƱo(s), diced
2-3 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. Salt and black pepper
2 14 1/2-oz. cans diced tomatoes
2 15-oz. cans tomato sauce
1 can pinto beans, drained
1 can black beans, drained
2 16-oz. cans red kidney beans, drained

Preparation – 15 minutes

Dice the onions and bell pepper.
Mince the jalapeƱos and garlic.

Drain and rinse the beans.
Cooking – 8 or 5-6 hours

Brown the ground beef while preparing the vegetables.
Put cooked ground beef into crock-pot, stir in onions, green bell pepper, garlic and jalapeno. Then stir in chili powder, cumin, salt and black pepper.  Add in diced tomatoes, tomato sauce and beans.  Cook 8 hours on low or 5-6 hours on high.

Finishing touches

Top with cheddar cheese and/or sour cream.
Enjoy!
Cornbread

  • 1 cup Albers® White or Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
PREHEAT oven to 400°F. Grease 8-inch square baking pan.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.


FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.

Friday, November 11, 2011

Caramel Apples









Homemade Caramel (or caramel dip)
Yield: about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that)
Ingredients:
1 cup butter, unsalted
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time)
2 1/4 cup brown sugar (14.5 oz.)
1 tsp. vanilla
Equipment:
candy thermometer
heavy, 3-qt. sauce pan, or 6-qt. if doubling the recipe, which I always do (having a heavy pan is important, if your pan is too thin it can heat the caramel unevenly and make it separate)
parchment paper (how I love parchment paper, i’ve never found anything that sticks to this stuff)
8×8 or 9×9 pan (or large jelly-roll cookie sheet if doubling recipe)
wax paper for wrapping caramels
Method:
  1. Every time before using a candy thermometer, clip a candy thermometer onto a pan full of cold water and bring it to a boil (make sure the thermometer is not touching the bottom of the pan). I cheat on a lot of things, but I never cheat on this. Boiling water should read 212°. Once the water is boiling, make note of any difference in your reading, and adjust your reading accordingly when you make the candy (for example, if thermometer reads 210° in boiling water instead of 212°, then take caramel off at 242° instead of 244°).
  2. Line pan with parchment paper, even up the sides. Prepare any apples, pretzels, or other things you’ll be dipping. Chop any nuts or prepare any candy you’ll be sprinkling on top.
  3. Cut butter into smaller, even sized cubes for even melting. Melt over low in sauce pan.
  4. Carefully add sugar by pouring it into the center of the pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch and make you want to cry. Stir slowly until well combined with melted butter.
  5. Add and mix in corn syrup and sweetened condensed milk (or cream).
  6. Cook and stir on medium for one minute, then to med.-high until boiling. You want to change temperatures slowly so you don’t shock the candy. Once boiling, clip on your candy thermometer (again, don’t let it touch the bottom of the pan). By the time your caramel is boiling, if you have been stirring well, you should have the butter fully blended into the caramel mixture, not separated.
  7. Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently. I’m serious about the stirring. If you let your caramel go too long without stirring, you’ll end up with a separated, greasy batch of caramel. No good.
  8. Temperature does not raise at a steady rate, so watch thermometer closely. If you have any doubts about the accuracy of your thermometer, periodically do a test by dropping a little in cold water. When your thermometer reaches thread stage (230–233°), take out any caramel that you would like to use as dip. When thermometer reaches late soft ball stage (234–240°), dip in a few apples for caramel apples 
  9. When thermometer reaches 244°, remove caramel from heat (this is low firm ball stage; reaching this stage from boiling takes me about 30 minutes with sweetened condensed milk and longer with cream, though I have had a reader reach it in less time, so watch closely).
  10. Stir in vanilla. If dipping, start immediately. If making caramels, pour the caramel into the prepared pan. Either way, take care not to burn yourself, this stuff is so so hot.
  11. Allow to cool for several hours and use a butter knife or kitchen shears to cut pieces 
And, for handy reference, here is the candy temperature list:
230–233° Thread
234–240° Soft ball
244–248° Firm ball
250–266° Hard ball

Dinner Rolls


  • 1 (1/4-ounce) package dry active yeast
  • 1 cup warm water, about 110 degrees F
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1 cup milk, scalded but cooled to warm
  • 4 ounces melted butter, plus 2 ounces
  • 5 cups flour, plus more, as needed
  • 6-cup, 3-inch muffin tin pan

Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown. 

Thursday, November 10, 2011

Fish Dinner


Ingredients:
  • 4 oz tilapia (or any fish you'd like)
  • asparagus
  • lemons, sliced
  • lemon juice
  • fish seasoning
  • pepper
  • non stick spray (optional)

DIRECTIONS:

  1. Preheat oven to 375 degrees
  2. Use one piece of foil per fish.
  3. Add lemon juice.
  4. Sprinkle fish seasoning on top.
  5. Add pepper, lemon slices.
  6. Add veggies on top.
  7. Fold into foil down from the top leaving air for steaming
  8. Place each foil on a cookie sheet and bake for 14-15 min

(side of wild rice, steamed veggies and dinner roll)

Tuesday, November 8, 2011

Cinnamon Rolls




  • 1 cup milk
  • 1/2 cup butter
  • 1 cup water
  • 1 tablespoon active dry yeast
  • 1 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 6 cups all-purpose flour
 
Filling:
  • 2 teaspoons ground cinnamon
  • 2 cups dark brown sugar
  • 1/2 cup butter, softened
  •  
  • Icing:
    • 2 cups confectioners' sugar
    • 1 (3 ounce) package cream cheese, softened
    • 1 tablespoon butter, softened
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons milk

    1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
    2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
    4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
    5. Bake in preheated oven for 20 to 25 minutes until golden brown.
    6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.