I love it when people do my decorating for me......eighteen25 has the {FREE} printables here.
Monday, November 22, 2010
Sunday, November 21, 2010
Friday, November 19, 2010
harry potter pumpkin pasties
No offense Land O' Lakes, my recipe is much better......)
In honor of Thanksgiving and Harry Potter opening weekend I'm sharing
an incredibly easy and seriously good treat.
I have never been a fan of traditional pie crust...I know, I know) but LOVE pumpkin pie filling.
So this is the best fix to pumpkin pie EVER!!
1 (18 ounce) package of pre-made cookie dough
1 (28 ounce) can pumpkin pie filling3 tablespoons powdered sugar or whipped cream
Preheat oven to 350 degrees. Slice cookie dough into 12-18 slices. Spray muffin tins with Pam and place sough in tins, making sure some of the dough goes up the sides. Fill each cup with pumpkin pie filling. Bake 20-25 minutes. Remove and let cool. Sprinkle with powdered sugar or whipped cream.
**I think its also fun to make these in mini-cupcake pans too.**
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Monday, November 15, 2010
crock pot apple butter
Can't wait to make this, I'm ready for that "Christmas-y" smell in the house!Easy Frugal Living has the recipe here.
Sunday, November 14, 2010
Saturday, November 13, 2010
fabric rosette turkey clips
Ya, that's right.
Sometimes I actually make stuff.
Here is a whimsical clip for the girlies in your life.
This is so easy. Don't blink, or you may miss the instructions.
Start with your basic fabric rosette.
Glue some feathers on the back.
Cut a basic circle out of the same fabricand glue it on top of the feathers.
Glue some ribbon on a hair clip.
Glue that clip on the back of your rosette.
Make some eyes and a beak for your turkeys.
Glue some ribbon on a hair clip.
Glue that clip on the back of your rosette.
Make some eyes and a beak for your turkeys.Easy enough, eh?
popcorn cake
How fun is this?
This could be used for any holiday, not to mention slumber parties!
Crazy Daisy has the recipe here.
oreo cream cake
Someone invite me to a party.....quick!
I'm dying to take this somewhere!
Crazy Dasiy has the recipe here.
Friday, November 12, 2010
coconut raspberry cupcakes with cream cheese frosting
Clear my schedule, I'm making cupcakes.Polka Dots and Pizza has the recipe here.
millionaire nuggets
Follow that naughty little sweet tooth over here to Monster Mama for the recipe.
Thursday, November 11, 2010
sweet potato stew
You're Welcome.
My Auntie made this for us last week. I haven't enjoyed a soup this much since the first time
I had Fire Roasted Tomato soup at Paradise Bakery!
Ingredients:
· 3 T olive oil
· 1 large sweet onion (walla walla, mayan) peeled and chopped
· 1 red bell pepper, cored and chopped
· 1 orange bell pepper, cored and chopped
· 1 ½ lbs. boneless and skinless chicken breasts, cut into 1” dice
· 1 lb (4 links) of andouille sausage or other sausage of choice
· 2 large cloves garlic, minced
· 1 tsp. cumin powder (optional)
· 1 tsp. chili powder
· 4 oz can chopped green chilies
· 15 oz can garbanzo (or pinto, kidney, black, or great northern) beans, with liquid
· 15 oz can chopped tomatoes with liquid +15 oz can of water
· 3 lbs. sweet potatoes peeled and cut into 1” pieces (not yams!)
· 1 tsp. kosher salt
· 12” pumpkin, top removed and seeded (or use decorative ceramic autumn/Halloween themed serving)
Garnishes:
· 1 bunch fresh cilantro, coarsely chopped
· 1 cup sour cream
· 2 cups shredded cheddar, Monterrey Jack, or Colby Cheese
Method:
In a large saucepan or stockpot, heat oil. Add onions and peppers, cook for 2-3 minutes on medium heat until softened. Add chicken, sausages, and garlic. Stir, cook on medium for 5-8 minutes until chicken is browned lightly on the outside. Add cumin powder (optional), chili powder, chopped green chilies, beans, tomatoes, sweet potatoes and salt.
Cover, simmer on low heat for 20-30 minutes or until sweet potatoes are tender, stirring gently on occasion. Taste for seasoning.
Place stew in carved out pumpkin, over top with foil and place on baking sheet keep warm in 200-degree oven until ready to serve. (no longer than 2 hours)
Serve with garnishes of cilantro, sour cream and cheese in separate bowls for guest to help themselves. Serves 6-8
· 3 T olive oil
· 1 large sweet onion (walla walla, mayan) peeled and chopped
· 1 red bell pepper, cored and chopped
· 1 orange bell pepper, cored and chopped
· 1 ½ lbs. boneless and skinless chicken breasts, cut into 1” dice
· 1 lb (4 links) of andouille sausage or other sausage of choice
· 2 large cloves garlic, minced
· 1 tsp. cumin powder (optional)
· 1 tsp. chili powder
· 4 oz can chopped green chilies
· 15 oz can garbanzo (or pinto, kidney, black, or great northern) beans, with liquid
· 15 oz can chopped tomatoes with liquid +15 oz can of water
· 3 lbs. sweet potatoes peeled and cut into 1” pieces (not yams!)
· 1 tsp. kosher salt
· 12” pumpkin, top removed and seeded (or use decorative ceramic autumn/Halloween themed serving)
Garnishes:
· 1 bunch fresh cilantro, coarsely chopped
· 1 cup sour cream
· 2 cups shredded cheddar, Monterrey Jack, or Colby Cheese
Method:
In a large saucepan or stockpot, heat oil. Add onions and peppers, cook for 2-3 minutes on medium heat until softened. Add chicken, sausages, and garlic. Stir, cook on medium for 5-8 minutes until chicken is browned lightly on the outside. Add cumin powder (optional), chili powder, chopped green chilies, beans, tomatoes, sweet potatoes and salt.
Cover, simmer on low heat for 20-30 minutes or until sweet potatoes are tender, stirring gently on occasion. Taste for seasoning.
Place stew in carved out pumpkin, over top with foil and place on baking sheet keep warm in 200-degree oven until ready to serve. (no longer than 2 hours)
Serve with garnishes of cilantro, sour cream and cheese in separate bowls for guest to help themselves. Serves 6-8
Wednesday, November 10, 2010
Tuesday, November 9, 2010
salted carmel butter bars
Died and gone to Heaven.......Cookies and Cups has the delicious tutorial here.
Monday, November 8, 2010
Sunday, November 7, 2010
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