What’s inside these upcycled scrapbook paper/washi tape/twine wrapped potato chip cans? Cookies! We received some lovely invitations for the Memorial Day holiday weekend, so I made treats for hostess gifts. Here is a recipe my sons LOVED when they were little that’s no-fail and easy to transport. Enjoy, and I wish you a happy time of remembrance with your family and friends. ♥
1/2 cup + 1/3 cup butter
1 cup each sugar and brown sugar
1 teaspoon each baking powder, soda, salt, and vanilla
2 1/2 cups flour
3 cups crisp rice cereal
Heat oven to 375 degrees. Cream butter and sugars. Beat in eggs. Add dry ingredients and stir until well blended. Stir in cereal. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 8-12 minutes. Let stand one minute before removing from pan. Makes five dozen.
- 1 package cornbread mix prepared, cooled, and crumbled
- 1 can pork and beans
- 1 can sweet corn, drained
- 2 diced tomatoes
- 1 cup green pepper, diced
- 1 cup onion, diced
- 15 strips cooked bacon, crumbled
- 2 cups grated cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch dip mix
DIRECTIONS: Layer all but the last three ingredients in a clear glass bowl. Mix mayonnaise, sour cream, and ranch dip together and spread over the top. Garnish with green onions, bacon bits, or cheese. Chill and serve. ♥
I made these for our houseguests the day after Thanksgiving for a little change from turkey, and they were a hit! I was lucky to have my sister Susan’s yummy homemade crescent rolls to use, but my friend Janet uses Sister Schubert’s frozen rolls, and my daughter-in-law Tiffany uses sweet Hawaiian rolls, so you definitely have choices. Here’s the recipe for one dozen sandwiches:
- Slice each roll in half horizontally. On the bottom half, layer deli-sliced ham and swiss cheese. Replace top half. Arrange sandwiches in a baking dish.
- Melt 1 stick of butter, then stir in 3/4 tablespoon poppy seeds, 3/4 tablespoon mustard, 1 1/2 tablespoons Worcestershire sauce, and 1 teaspoon onion flakes.
- Pour sauce over rolls, and bake at 350 degrees for 25 minutes. Enjoy! ♥
Yes, these are dangerous—very, very dangerous. But if you’re brave enough to always be only 15 minutes away from tiny, warm cinnamon rolls, keep reading! The moment I saw Kim’s recipe on Curtain Queen Creates, I knew I’d be making them someday . . . and today was the day! So easy, and so delicious! And while you’re visiting Kim’s blog, be sure to check out some of her other posts, like these recipes, home decor ideas, outdoor decor ideas, and beautiful tablescapes. Thank you, Kim! ♥
Some family members are starting a therapeutic riding business and recently had an open house/barbeque at their stable and arena. I offered to make the desserts, and I had a fun baking day! Here are three for which I managed to snap photos. The first one is a family recipe from my mom-in-law. The other two were first-time tries clipped from magazines and tweaked a bit. (Do you do that, too???) But they were all yummy! Oh, and the GORGEOUS doily was a gift from my sweet friend Tamara of Crochet with Tamara. Thank you again, Tamara! ♥ P.S. You can click on each dessert name for a printable recipe!
I made this for a church dinner (SO easy!) and didn’t have a single SPECK of it left to bring home! ♥
- 1 large package of Oreos
- 8 oz. cream cheese
- 1 cup powdered sugar
- 2 small packages instant vanilla pudding
- 3 1/2 cups milk
- 12 oz. whipped topping
Crush Oreos. Spread half of the crumbs in the bottom of a 9 x 13 pan. Cream the other ingredients and pour into pan. Top with the rest of the Oreo bits. Refrigerate.
Believe it or not, I’d baked so many goodies before our family reunion weekend that one treat remained in the freezer after everyone was gone! So, I decided to take them to a baseball game tailgate party we attended Saturday afternoon with a bunch of our fun friends. To make them more finger-food friendly, I cut and rewrapped the bars individually in pinked parchment, tied them with baker’s twine, put them in a bowl, and returned them to the freezer until time to leave (since Kansas is HOT this time of year!). Then I added a little sign . . . and it worked! ♥
Seven-Layer Cookie Bars
Melt 1 stick of butter in a 9 x 13 inch pan. Then add the following layers:
- 1 cup of graham cracker crumbs
- 1 small package of sweetened, flaked coconut
- 1 small package of chocolate chips
- 1 small package of butterscotch chips
- 1 can of sweetened condensed milk
- 1 cup of chopped nuts
Bake at 350 degrees for 25-30 minutes. Cool and cut into bars.
How cute are THESE???
They were SO much fun to make, and they’ll be even more fun to give away as gifts . . . with a cupcake or muffin tucked inside!
I first saw them on Pinterest, which led to the amazing Amy Powers’ Inspire Co. blog, which led to the Etsy shop of Claudine Hellmuth.
The downloadable kit includes all five oven colors, a removable cupcake tray, cupcake flags (on which you can type your OWN message!), and adorable oven mitt gift tags.
You can read about Claudine here . . . what an IMPRESSIVE resume! And check out her other fun downloadable kits, too!
I invite you to click on Claudine’s shop from this post or anytime from my Shop Love! page above. Thank you for the lovely find, Amy and Claudine! ♥
I’ve been baking and freezing cookies so I can keep the cookie jar filled for our family get-together this week. (Dave LOVES being my taste tester! )
I tried a new recipe I cut out of a magazine (click the picture for a larger view), and it’s definitely a keeper! Luckily, I found the online version, too. You can click here for a printable copy with U.S. or metric measurements. (The teeny-tiny “Print” command is below the recipe to the right of the share buttons.) And you really WILL want a copy, because they are AMAZING!
P.S. I inherited my cookie jar from a beloved aunt. This lovely little lady is full of wonderful memories! ♥
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! ♥ UPDATE: Click here for a gluten-free, lactose-free version of this recipe from Awesome Sauce & Asshattery!
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.
A couple of months ago I posted two fun recipes you can make in a coffee cup: Microwave Coffee Cup Scramble and 3,2,1 Cake. Recently The Wichita Eagle published four more. For copies, click on a recipe and it will appear on a new page for printing. The paper sculpture at left is by a MOST amazing artist, Matthew Sporzynski. Oh, yes . . . and here are the recipe notes. ♥
- A 12-ounce cup works best for these recipes.
- You may need to adjust cooking times depending on the strength of your microwave oven.
- The cup and mixture will be very hot, so allow to cool a bit before eating.
- Each recipe makes one serving.
P.S. UPDATE: Here are even more from a 7-13-12 post by Look What Mommy Made!
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.