After seeing all the creative menu boards on Pinterest, I decided it would be fun to have one in our kitchen. However, I needed a tall, narrow version to fit the best spot for it, so I decided to go with a pin-up board. I made it out of cardboard, quilt batting, and fabric like the memo boards here, here, here, and here. The adorable fabric is left over from my “Mix Things Up Apron” and purchased from Laura at LC’s Cottage. (Click here for a post with links to her lovely shop!) Then I found a bit of khaki-colored knit from my polo shirt upcycle and embroidered the word “Menus” to affix to the top, finishing it off with a small length of ric-rac trim. Since I had everything on hand, the cost was $0 . . . my kind of project! And the two recipes are perfect complements to your favorite enchiladas! The “Corn Bake” has been in my husband’s family for a long time, and the dip is from a magazine ad. I’ll write an easier-to-read copy below! ♥
Salsa and Sour Cream Dip
- One 16-ounce jar of salsa
- One 16-ounce container of sour cream
- 1 envelope of taco seasoning mix
Combine all ingredients; mix well, and chill. Serve with tortilla chips.
Recently my husband Dave had a luscious custardy-coconutty dessert at a restaurant that reminded me of a recipe I hadn’t made in a LONG time. So . . . I dug it out on Saturday, much to his delight! It’s super-easy and makes the house smell heavenly. As it bakes, the ingredients form three layers—a soft “crust,” a creamy filling, and a crunchy topping. When I first started making this I didn’t own a blender so I just used a regular mixer, which works just fine. But . . . the blender is even quicker! ♥
1. Heat oven to 350 degrees. Grease a 9-inch glass cake or pie pan.
2. Whirl the following in the blender:
- 2 cups milk
- 4 eggs
- 1/2 cup flour
- 1/3 cup sugar
- 2 tablespoons butter (cut into small bits)
- 2 teaspoons vanilla
- 1/2 teaspoon salt
3. Pour the mixture into the pan. Sprinkle 2 cups of sweetened coconut flakes over the top.
4. Bake for 55 minutes or until set. Cool on a wire rack.
I was in charge of refreshments for our Sunday School class this week. I never have to decide what to bring, because everyone always requests Cinnamon Roll-Ups! I’ve posted the recipe before, but here it is again in case you missed it. Because you can make these goodies ahead, freeze them, and bake a few at a time, they’re perfect for holiday houseguests as well as book club, finger-food parties, and any other occasion that calls for a sweet treat. Click on the recipe for a printable page . . . I use wheat bread. Enjoy! P.S. Here’s a link about the cute bird from Zuliganz! ♥
I haven’t been baking much lately since Dave and I are both working on our New Year’s resolutions for healthier eating.
BUT . . . yesterday was Valentine’s Day, right?
And Valentine’s Day was MADE for chocolate, right???
I still remember sitting in my grandmother’s kitchen copying down this recipe from her file box when I was a new bride.
It’s just as delicious as ever!
Thank you, Grandma! ♥
In a large bowl, blend and set aside:
- 2 cups sugar
- 2 cups flour
- ½ tsp salt
In a heavy pan, blend and bring to a boil:
- 1 stick butter
- 1 cup water
- ½ cup oil
- ¼ cup cocoa
Pour the hot liquid over the dry ingredients and beat until smooth. Add:
- 2 eggs
- ½ cup milk
- 1 tsp vanilla
- 1 tsp baking powder
Beat until smooth. Pour into prepared large cake pan and bake 30 minutes at 325 degrees.
Five minutes before the cake is done, blend and bring to a boil the following:
- 1 stick butter
- 6 Tbsp milk
- 4 Tbsp cocoa
Pour over 1 lb of powdered sugar. Add 1 tsp vanilla and beat until smooth.
Punch holes in the hot cake with a fork or toothpick and pour the hot frosting on top. Let cool and serve.
These easy, yummy cookies were a huge hit at our family Christmas celebration. Luckily, I was able to grab a snapshot before they all disappeared! Here’s the recipe:
In a large pan, stir together:
- 1 tsp. vanilla
- 3 T cocoa
- 2 cups sugar
- ½ cup milk or half-and-half
Bring to a boil and continue boiling for one minute. Remove from heat and stir in:
- ½ cup peanut butter
- 1 cup coconut
- 2 cups quick oatmeal
Drop by spoonsful onto waxed paper. Cookies will set up as they cool. P.S. I recommend making a double batch . . . they won’t last long! ♥
As you know, it has been raining surprises in my mailbox lately! Then my doorbell rang, and it was my friend and faithful Pillows A-La-Mode reader Audrey with a container of her world-famous bierocks . . . “just because.” They’re BEAUTIFUL to look at and MOUTHWATERING to taste! She was also gracious enough to send me her recipe to share with my blogging friends. Click the link below for a printable pdf, and prepare to be amazed! Thank you, Audrey! ♥ P.S. Update: For those new to this dish, a bierock is a mixture of beef, cabbage, and other goodies baked in a pocket of bread dough. Mmmmmm . . .
Mmmm . . . my favorite quick breakfast! A few months ago I posted this Microwave Coffee Cup Scramble and 3,2,1 Cake in Not Just a Coffee Cup. Later, I shared a few other mini-serving ideas in More Coffee Cup Recipes. Here are some new ones I’ve been collecting from other bloggers. Someday I want to try them all! But . . . (DESSERT ALERT! ) . . . if your current “chic chick” resolution is losing a few pounds (mine is!) you might want to bookmark this post for later! ♥
Like all of you, I’m a big believer in healthy, natural foods. However, my recent addiction to making citrus coasters led to a craving for a piece of lemonade pie for dinner tonight. Yikes! But if you need something quick, easy, delicious, and perfect for summer, here you go! ♥
- 6-ounce can of frozen lemonade or limeade
- 14-ounce can of sweetened condensed milk
- 8-ounce tub of whipped topping
- homemade or purchased graham cracker crust
Mix lemonade or limeade, sweetened condensed milk, and whipped topping until well blended and pour into prepared crust. Chill at least 30 minutes. Makes 6-8 servings.
I recently read this great dip recipe and decided to try it when a welcome visit from some dear family members resulted in a somewhat impromptu Super Bowl party:
- 1 brick of cream cheese
- 1 can of white corn, drained
- 1 can of Ro-tel, drained
Warm it up in the microwave or a mini-crockpot, and it’s ready. It disappeared fast, which is always a good sign when you’re experimenting with something new. ♥
My coffee cup is my best pal when I wake up in the morning, but now I have even more reason to love it! First, I found this recipe for Microwave Coffee Cup Scramble in a magazine. Then, sister-in-law Patty sent this recipe for 3, 2, 1 Cake (individual servings made almost instantly in a coffee cup). I’ve had the eggs for a quick breakfast or lunch, and Dave and I tested the cake after dinner last night . . . YUM! Enjoy! ♥
P.S. For copies, click on a recipe and it will appear on a new page for printing.
Because you can make this recipe ahead, freeze it, and bake a few at a time, it’s perfect for holiday houseguests as well as book club, finger-food parties, and any other occasion that calls for a sweet treat. Click on the recipe for a printable page. Enjoy! ♥ P.S. I use wheat bread.
If you really want to know someone, go to his house and eat with him…
people who share their food share their heart. (Cesar Chavez)
Yay . . . our kids are on their way! Tonight’s meal will be simple so we can relax, chat, laugh, and play before tomorrow’s big day:
corn on the cob
brownies and ice cream
But I’m bumping up the brownies a bit with a trick I recently read in a magazine: Make your regular recipe. Pour half into the greased pan. Lay peppermint patties over the batter. Pour the rest of the batter on top, then bake as usual. Reviews to come! ♥
Thanksgiving is the big holiday around our house. We love having our kids, grandchildren, parents, siblings, nieces, nephews, and friends join us. Besides catching up on each others’ lives and eating (alot!), we usually end up doing something crafty in the afternoon. Last year it was playdough! I’m including my no-fail recipe for homemade dough, which got us through hundreds of rainy days and school projects through the years, but our guests made the ones in the gallery below with a 24-pack of the storebought brand.
Homemade Playdough: Mix 1 cup flour, ½ cup salt, 1 cup water, 2 t cream of tarter, 1 T cooking oil, and a few drops of food coloring in a pan. Cook on top of the stove, stirring constantly, until everything pulls together. Dump onto counter and knead. Store in covered container. ♥
I took the liberty of renaming this recipe since (a) I love pillows and (b) these look like pillows when they’re done. But that may be a bit impertinent since it won $25,000!!! dollars in the Pillsbury Bake-Off in 1974! And yes, that’s the year I tore it out of a magazine, and here’s the page! This recipe has been a family favorite ever since. You can make the filling ahead of time, so it’s great when company is coming, too. Enjoy!
Preheat oven to 350º.
Blend 1 package cream cheese (the recipe calls for a 3-oz pkg but I use the bigger one) and 2 T melted butter.
Add 2 cups cooked, cubed chicken, 1/4 t salt, 1/8 t pepper, 2 T milk, 1 T chopped chives or onion, and 1 T chopped pimiento or roasted red peppers (I also add a pinch of tarragon sometimes); mix well.
Separate a can of crescent dinner rolls into four rectangles and seal perforations. Spoon 1/4 of the chicken mixture onto each, pull up the four corners of dough, and seal. Brush tops with 1T melted butter.
Bake on ungreased cookie sheet 20-25 minutes until golden brown. Refrigerate any leftovers. (Ummm . . . but you won’t have any!)
Now I invite you to visit my all-time-favorite cooking blog Consumed: My Culinary Adventure, created by my beautiful (and newest!) daughter-in-law Danielle. Be prepared to swoon!
I L-O-V-E fall . . . especially getting out my sweaters! I was going to post a photo of all my cardigans, but it’s a little embarrassing to admit that I own that many of anything! At least I know what to do now when one of them develops an unmendable hole or snag, like this favorite. Luckily, the top front and a section of the back were still in perfect shape. Plus, it’s still soft and comfy! The finished pillow is 12 x 12.
And what else comes with sweater weather? Chili! I always love that first bowl every October, and this year’s was extra-special because Dave made it. ♥ His original recipe has only three ingredients–a seasoned pork loin, 2 cans of Bush’s Black Bean Fiesta Grillin’ Beans, and 2 cans of peeled, diced, “Chili Ready” tomatoes. Served with fresh apple slices and macaroni salad, it made a perfect autumn meal.