Monday, November 4, 2013

Sock Snowman

Sock Snowman

How cute are these to make with the little ones?!!!!!!!!!!!

For this craft, you'll need; 
  • a pair of old socks that are crew length, or longer 
  • rice 
  • rubber bands 
  • map pins with heads 
  • buttons 
  • any left over fabric if you want for a scarf. 

irst, cut off the top of the sock from the foot. Turn the sock inside out and attach a rubber band tightly to the top of the sock. Then turn the sock right-side out again. Fill the sock with rice. Make sure to pack it down as you go so the sock gets a nice round base. Rubber band the top of the sock closed and put another rubber band 3/4 of the way to the top for the head of your snowman. Now, decorate! Tie a scarf around your snowman's neck and add eyes, nose, and buttons. Use the toe of your cut socks to fashion a stocking cap. Or you could use colored argyle socks to create hats and sweaters for your snowman. You can either sew or glue on your buttons, and add embellishments - twine, bows, ribbons, etc - as needed. 

This is such a quick and easy craft - 10 minutes tops that it would be simple to create a whole family of snowmen for your mantle!

Tuesday, October 15, 2013

Chocolate Eclair Cake

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Sunday, October 13, 2013

One Hour Yeast Rolls


1 cup of warm water 
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

Saturday, September 7, 2013

Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract


Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Pineapple Coconut Cake

1 lemon cake mix or yellow cake mix
1  (3.4 ounce) Instant Lemon or Vanilla or Pinapple Pudding Mix
4 eggs
1 1/4 cups Of Lemon-Lime Carbonated Soda Drink
3/4 cup oil
1 (20 ounce) can crushed pineapple, undrained
1 stick butter or margarine or 8 tablespoons or 1/2 cup
1 - 1 1/2 cup sugar (depending how sweet you would like it)
2 eggs
2 tablespoons all-purpose flour
1 1/2 cups shredded sweetened coconut

Preheat your oven to 350 Degrees. Grease & Flour a 9 X13 or 2 round cake pans. Combine chosen flavor of cake mix and chosen flavor of pudding in a large mixing bowl.  Add eggs and oil, and beat for about 2 minutes. Add the lemon-lime soda and mix until well blended. Pour all into 9 X 13 pans, or split between 2 round pans. Bake for 35 minutes or until a toothpick comes out clean.

While cake is baking, in a saucepan, combine margarine/butter, sugar, pineapple, flour & eggs, and cook on low-medium heat until thick.  Add coconut and blend well.

Spread icing over cake while still warm. For a two layer cake, double icing recipe to use as filling.

If anyone has tried this recipe or "specific" variation of it and have a picture they're willing to let me use, please send via private message on facebook. 
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Saturday, August 31, 2013

Homemade mushroom brandy cream sauce

 Homemade mushroom brandy cream sauce  

Clean and slice an 8 oz package of mushrooms

Heat in a hot pan part olive oil / butter

Sautée mushrooms golden brown

Add a few tablespoons finely chopped onion -

dash garlic powder and some parsley, salt to 


 Add 1 cup heavy cream and 1-2 tablespoons

 good brandy and bring to a boil to thicken 

and shut off heat. 

Taste it as you go - I definitely used 1 cup

heavy cream and added the brandy slowly

knowing it would be strong at first and that it 

would cook out.. Add a bit more if needed but 

literally that's it..

Great served over filet mignon or other good 

quality steaks or fresh pasta...

Friday, August 30, 2013

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken! 

No-Bake Granola Bars

No-Bake Granola Bars

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut

Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan

S'mores Bars


1 package of graham crackers (9 crackers)
6 tablespoons of butter melted
4 cups miniature marshmallows

3/4 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
1.5 cups crisp rice cereal

1. In a food processor, process graham crackers into crumbs and add melted butter until well combined. Press mixture evenly into a 9x9 square pan lined with aluminum foil and bake at 325 for 10 minutes until it has set. Remove from oven

2. Turn the oven to broil. Sprinkle marshmallows evenly over graham cracker layer; return to oven until marshmallows have melted. (THIS HAPPENS FAST, SO WATCH CLOSELY!!!). If necessary, using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

3. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.

**NOTE- Make sure these bars are completely chilled before cutting**

Homemade Febreeze

1 cup rubbing alcohol
1 cup white distilled vinegar
10-20 drops of your choice essential oil
You can also replace the rubbing alcohol with cheap vodka and it works just as well.

Bloggers Note: Made this up and it worked GREAT. Just used an empty Febreeze bottle. One adjustment...had to double the amount of essential oil (I used lavender)

Strawberry Angel Food Trifle

Strawberry Angel Food Trifle

1 angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. 
Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.
Continue irregular layers, filling the bowl. 
Top entire dessert with a solid layer of whip cream. 
Slice a few fresh strawberries for garnish 
Refrigerate overnight or at least 4 hours before serving

To me (original poster) it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe! 
Donut Recipe:

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!


1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Temporary Phone Number Tattoos for Children

Temporary Tattoos
If your little one wanders you may want to take note of this.....
This is a brilliant way to create "If lost, call your number here" temporary tattoos to protect your kiddos at fairs, amusement parks, large malls, etc. All you need is a non-toxic sharpie and liquid band aid!

Broccoli Cheese Soup for the Crock Pot

Broccoli Cheese Soup for the Crock Pot

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli


1 Sauté onion and green pepper in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Thursday, August 29, 2013

Making Half a Recipe

Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake

Graham Cracker Crust
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs

2 - 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream

Orange Creamsicle Layer
1 - 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 - 8 oz container of whipped topping such as Cool Whip

Preheat the oven to 325°.
In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9" springform pan. Set aside.
In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour the filling into the crust.
Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.
Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it's completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.
When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.


This cheesecake is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least 2 hours.

Original Source

Cream Cheese Candies - No Bake

Cream Cheese Candies-No Bake
You can do these in any colors and flavors, adjust them for holidays, birthdays or weddings. 
kosher recipe

1/4 cup unsalted butter
1 package (8 oz.) cream cheese
4-5 cups powdered sugar
1 tsp flavoring - peppermint, vanilla butter, lemon, banana, etc.
Food coloring

Melt butter in saucepan over med heat. Add cream cheese, stir until softened and partly melted into butter.
Turn off heat. Add 4 cups powdered sugar to pan and stir to form soft dough.
Divide dough into 4 portions (or however many colors and flavors you want to make) Add 1/4 tsp flavoring to each portion of dough, stir well.
Color dough by adding few drops of food coloring to each portion of dough. Shape the candies into rounds of about 1/2 tsp each. Score with fork.
Dry on wax or parchment paper for a few hours until set. Store in sealed container in refrigerator.

Link to the orginal:

Homemade Tub & Shower Cleaner


What You'll Need:

1/2 Cup White Vinegar
1/2 Cup Original Blue Dawn Dish Soap
4 Tablespoons Baking Soda
Empty Spray Bottle

Directions:Heat vinegar in microwave for 90 seconds. Allow to cool slightly. Pour into spray bottle. Add Baking Soda & Original Blue Dawn dish soap. Shake gently to mix. Spray on surface, let it sit 1-2 hours. Just wipe it away & then rinse with water. Will also take soap scum off shower walls/tile & doors!

BLOGGERS NOTE I just cleaned my tub with this and it was AMAZING!!! My suggestions....MIX IN BATHTUB in a PAIL (like an ice cream pail), and add the baking soda LAST. The solution is too thick for a spray bottle, and foam way to much to be contained in a bottle. Mix it in a pail and use sponge (or hands in my case lol) to smear onto tub, where it sits for an hour or so.


So moist, and as Hawaiian as your creative juices will allow.

2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan.
Bake at 350 F degrees for 40-45 minutes. Cool.

1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting.