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.
Dave requested a sour cream chocolate cake for Valentine’s Day this year, and I found just the one on Taste of Home. Since the recipe is for a layer cake, I used my heart-shaped pans. It’s a keeper! ♥
- 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! ♥
Do you need a hostess gift idea? Does your hostess love to bake?
1. Stitch a simple drawstring bag.
2. Embroider the word “Cookies” on one side.
3. Fill it with fun or seasonal cookie cutters.
Don’t be surprised if you hear some oohs and aahs! ♥
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.
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! ♥
Not long ago, I had a brave moment and decided to try crocheting. I got pictures to look at and lots of tips from family and friends. I already had some beautiful reddish yarn and a crochet hook. I made the chain and then dug in. I did it! Yay! I got to the end of the first row and added another row . . . and another . . . and another. “This isn’t so hard,” I congratulated myself.
Then I spread it all out and looked at what I’d made so far. Instead of a rectangle, it was an arch! Oops! I guess I added a stitch or two on every new row! But since it was my first try, AND I love the yarn, AND it looked pretty even in its wonkiness, AND it reminded me of the red soil on the farm where I grew up, I decided to make something out of it.
The picture slowly grew in my mind: a red hill covered in grass and wildflowers with a bright blue sky and bright yellow sun. So I dug through my remnants and . . .
- found some blue canvas duck for the pillow squares
- handstitched my piece of crochet at the bottom of the pillow front,
- found some yellow canvas duck and appliqued/embroidered the sun,
- embroidered some lime-green grass on top of the hill,
- chose some vintage buttons that complemented the colors I’d already used and stitched them at the top of green embroidered stems for flowers,
- sewed a zipper in the center of the pillow back and opened it,
- stitched the front and back right sides together,
- trimmed the seams,
- turned the pillow right-side out through the zipper opening, and
- inserted a 12-inch pillow form.
That’s my lucky save, all ready to jump-start my spring decor! And today is your lucky day, too, because you get to read some amazing posts on the “Lucky” theme from eleven other bloggers (including one on how to REALLY crochet!) in this month’s Collectively Creative. Enjoy! ♥
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 . . .
Welcome to the “THANKFUL” edition of Collectively Creative! Today I have a giveaway for all of our blogging friends . . . one of my children’s stories from Pockets magazine for you to read, share, and/or use to introduce a creative writing activity about holidays. Simply click the first link for a printable word document or the second link for a printable pdf.
Mrs. Hetherington’s Thanksgiving Pageant (word document)
Mrs. Hetherington’s Thanksgiving Pageant (pdf)
I hope some special kids in your life will enjoy meeting Mrs. Hetherington and her Portland Elementary School Drama Club this holiday season! But first, please pour a cup of tea and take a few minutes to savor the rest of this month’s Collectively Creative posts. Each one has something special to enrich our lives. Happy Thanksgiving! ♥
P.S. If you’re a parent, grandparent, children’s book reviewer, librarian, or teacher, please check out the new kids’ Thanksgiving book called Sarah Gives Thanks by one of our fellow WordPressers, Mike Allegra at heylookawriterfellow. I bought a copy, and it’s a keeper!
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!
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.