Stove Top Peanut Butter Cereal Cookies


Ingredients:
  • 1 cup white sugar
  • 1 pinch salt
  • 1 1/3 cups peanut butter
  • 1 cup white corn syrup
  • 4 cups high protein crisp rice and wheat cereal
  • 1 teaspoon vanilla extract
    Instructions:
    1. I am not a fan of using the microwave oven I decided to make a stovetop version instead. In a medium sauce pan I added 1 cup of sugar, 1 cup of white corn syrup (actually only 75% was white, I ran out and topped it off with some regular corn syrup), 1 tsp of vanilla extract and a pinch of salt. I brought it to a boil and then turned down the heat a little.
    2. Oh yeah, this is like candy-making OK so be careful! Have ice water nearby just in case (which I of course didn't do because it was at this point I realized I could be in trouble). Simmer for two minutes.
    3. Carefully add 1 1/3 cup of peanut butter. Stir to melt into the mixture. 
    4. Add four cups of Special K cereal and stir to combine.  
    5. At the last second I decided I wanted a hint of chocolate so I threw in a handful of chocolate chips and stirred until just melted. 
    6. Acting quickly, I got out my ice cream scoop that I greased ahead of time and scooped out the cookies onto parchment paper. Again, be very careful! Let cool. 
    7. My scoop was quite large so the cookies were on the verge of being too big. Next time I would use a smaller scoop.  
    8. Lightly crispy, peanut buttery with a hint of chocolate... these were quite a wonderful treat! 
     Source

    Gardening tips



    Freeze herbs while they are fresh - put chopped herbs into ice tray and add olive oil before freezing. Then put into freezer bags and label for later use.





    Make a pallet tee pee :)...love this!!



    Cute Potting Shed 





    Golf balls painted as ladybugs...a cute idea for a kid's garden!

    Crocheting


    Pretty pretty pretty!



    Granny Square Slippers  


    Free Boot Cuff Crochet pattern 


    Walking the Dog for Dolls - 18" doll clothes - free crochet pattern including hat, coat & dog! 


    Wow...So pretty! 

    Snow Cone Cupcakes


    Ingredients:

    Red white and blue cupcakes
    • 2 2/3 cup all purpose flour
    • 1 1/2 cups sugar
    • 1 tablespoon baking powder
    • 4 egg whites
    • 1 cup whole milk
    • 1 tablespoon vanilla
    • 2/3 cup salted butter, softened
    • Three bowls
    • Red and blue liquid food coloring
    • Three piping bags
    • Twist ties
    • Candy cup baking papers (see note below) 
    Instructions:
    1. Preheat oven to 350 degrees.
    2. Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
    3. In another bowl, stir egg whites, milk and vanilla together.
    4. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined.
    5. Divide batter evenly into three bowls. Add about 40 drops of red food color to one bowl and stir together until completely blended. Repeat with the blue food color and a second bowl, leaving the last bowl white.
    6. Stand decorator bags in tall glasses for support and spoon batter into bags. Tie off the ends of the bags with twist ties. (Note: Three bags will hold about half of the batter, so you’ll need to repeat for the full amount.)
    7. Lay the bags side by side and tape around the bottoms of the three bags to make it easier to hold them together in a row.
    8. Cut the end of the bags off and slowly pipe batter into paper candy cups using a back and forth motion. Use your fingers to apply more pressure to the center bag if necessary.
    9. Fill cups a little more than halfway. Bake for about 16 minutes or until done.
    10. Remove and cool. Makes about 16 cupcakes.
    11. Note: You can bake these in candy cups or regular baking cups. If you use candy cups, make sure you find the ones that aren’t wax coated on the inside. Here are some I found online that are meant for baking in. Most of the ones I’ve seen in stores have the coating on the inside. And if they are hard to find, you can also just bake them in regular baking cups and place them in the candy cup before you decorate.
    Frosting
    • 1 cup butter, softened
    • 1 teaspoon vanilla
    • 4 cups confectioner’s sugar
    • 4 teaspoons milk
    • food coloring
    • Red, white and blue sugar crystals
    • Small plastic spoons
    1. Beat butter and vanilla together.
    2. Add sugar slowly and beat until combined.
    3. Scrape down the sides and add milk. Mix until smooth and creamy. You can also add a couple of drops cherry oil for extra snow cone flavor
    4. Divide the frosting into three bowls and tint two of the bowls with a few drops of red and blue food color so when you cover in sugar crystals, there isn’t any white frosting showing through.
    5. Makes enough to frost about 8 cupcakes with high domes of frosting. Double for this cupcake recipe unless you don’t plan on frosting your cupcakes this high.

    To Decorate

    1. Pipe white frosting down the center of the cupcake, lining up somewhat with the white cake section. Then use a knife to pull the frosting down towards the edge of the cup. Make sure to leave the white rim of the cupcake paper showing completely. You can wipe off excess frosting if necessary.
    2. Sprinkle white sugar crystals on the frosting, letting the excess fall into a bowl underneath. You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas.
    3. For the red side, just use a knife to apply the frosting. Pull downward with the edge of the knife so the frosting meets at the base of the cup. Again, make sure to keep the rim of the cup free of frosting.
    4. Sprinkle with red sugar crystals over a separate bowl, and press red section into the bowl of crystals to fill any gaps. Repeat with the blue frosting and blue sugar crystals.
    5. When the cupcakes are coated with sprinkles you can easily, reshape the dome if necessary by gently pressing down any areas that look uneven.
    6. Finally, sprinkle more white sugar crystals over the entire cupcake to give it an even icier look and insert a small spoon right in the top.
    Source

    Basil Cauliflower Pizza Crust


    Ingredients:

    Cauliflower Crust
    Makes 4 individual pizzas
    • 2 eggs
    • 2 cups mozzarella cheese
    • 2 cups riced cauliflower (grate the raw cauliflower on a cheese grater or in a food processor)
    • 2 garlic cloves, minced
    • 1/4 cup fresh julienned basil

    Pizza Toppings
    • 1 cup marinara sauce (1/4 cup per pizza)
    • 1 zucchini, thinly sliced
    • 1 yellow zucchini, thinly sliced
    • 1/2 white onion, thinly sliced
    • Basil Ricotta (recipe below)
    Instructions:
    1. Preheat oven to 450 degrees.
    2. Line a cookie sheet with parchment paper, spray with non-stick spray.
    3. In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper.*you can omit the basil or sub it for others herbs of your choice.
    4. Bake the crusts at 450 degrees for 12-15 minutes.*I went for about 13 minutes and wish I had gone to 15 minutes. But that’s just a taste preference.
    5. Remove the cookie sheet from the oven
    6. Add marinara sauce to each pizza.
    7. Then add toppings: sliced zucchini and sliced onions.
    8. Drop the basil ricotta cheese on the vegetables by spoonfuls (I used a small cookie scoop). I pressed down slightly on the ricotta so it would be a little flatter.
    9. Place back in the oven until cheese is melted, about 5 – 10 minutes.
    Basil Ricotta
    • 1 cup ricotta (I used low fat)
    • 1 tbsp fresh chopped basil
    • pinch salt and pepper
    Combine all ingredients in a bowl and set aside until ready to use.

    Spring is here!

    Flourless Peanut Butter Chocolate Chip Blondies


    Ingredients
    • 1 cup natural creamy peanut butter (preferably organic)
    • ⅓ cup honey
    • 1 whole egg
    • ¼ teaspoon sea salt
    • ½ teaspoon baking soda
    • ½ cup dark chocolate chips
    Instructions
    1. Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil.
    2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
    3. Pour the batter into the greased pan, and use a spatula to smooth the top.
    4. Bake at 350F for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
    5. Let cool, then cut into squares and serve!
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    Veggie Pizza Cups


    Ingredients
    • 1 package of crescent roll dough
    • 8 oz brick of cream cheese (softened)
    • 1 cup sour cream
    • 1 package of powdered ranch dressing mix
    • ½ tsp garlic powder
    • Chopped Veggies
    • Shredded Cheese
    Instructions
    1. Preheat the oven to 350°F.
    2. Cut crescent roll dough into triangles.
    3. Gently press the triangles into greased muffin tin cups.
    4. Bake at 350°F for about 12 minutes until they are golden brown.
    5. Beat one package of softened cream cheese.
    6. Add sour cream, powdered ranch mix and garlic powder and beat well.
    7. Put one spoonful of this ranch mixture in each of the cooled cups.
    8. Top with your choice of chopped veggies and shredded cheese. I used carrots, cucumber, cauliflower, broccoli and cheddar jack cheese.
    9. Gently press the toppings into the ranch mix.
    Source

    Mini Spinach Lasagna Roll Ups


    Ingredients:
    • 8 Lasagna noodles, cooked 
    • 1 (10 ounce) package Green Giant frozen chopped spinach, thawed and well drained 
    • 1 (15 ounce) container ricotta cheese 
    • 1/2 cup Parmesan cheese 
    • 1 egg 
    • 1/2 teaspoon minced garlic 
    • 1/2 teaspoon Italian seasonings 
    • 1 (15 ounce) can Muir Glen organic pizza sauce 
    • 1 cup shredded mozzarella cheese 
    • Salt and pepper, if desired
    Directions

    1. Preheat oven to 350ºF.
    2. In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper if desired.
    3. Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn't spill out the end.
    4. Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.
    5. Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.
    6. Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.
    7. Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!
    Source

    Crochet Me

    Christmas Food

    Cranberry Brie Bites


    Ingredients:
    • 1 package (17 1/4 ounces) frozen puff pastry, thawed
    • 1/2 lb Brie cheese
    • 1 cup cranberry sauce (purchased or homemade)
    DIRECTIONS
    1. Preheat oven to 375 degrees.
    2. With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.
    3. Cube the cheese - about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.
    4. Bake about 10 minites or until puff pastry corners are toasted lightly brown.
    5. Let cool 5 minutes before serving
    Source

    Yummy Crunchwrap Supremes


    Ingredients (for a basic Crunchwrap Supreme):
    • Large (burrito size) tortilla shells
    • Small tostada shells (or as FB,HK used, tortilla chips)
    • Queso sauce
    • Pre-cooked taco meat (I obviously used beef)
    • Shredded lettuce
    • Shredded cheese
    • Sour cream
    Other options could include, but are certainly not limited to:
    • Taco Sauce (I usually poor some on as I go)
    • Jalapenos
    • Bell or banana peppers
    • Black or refried beans (which I've tried and really enjoyed)
    • Olives
    • Tomatoes (which are actually in Taco Bell's version)
    • And whatever else you think might appeal to you!
    • Here's what we used the first time we made them
    • (I had the taco meat on hand as extra from another meal that week)

    Directions:

    1. Warm your tortilla in the microwave to make it soft enough to bend
    2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later
    3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)
    4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)
    5. Spoon a dollop of sour cream and spread over the shell
    6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)
    7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)
    8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long
    9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom.
    10. You're ready to eat!! You can cut it in half to make it easier to handle, but with everything sealed into the wrap it's pretty manageable as is. If you were to cut it open though, you'd find this nice layered little pocket. 
    Source

    Love crochet

    Best Chicken Pot Pie Recipe



    Ingredients:

    • 1 cup all-purpose flour
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 stick (1/2 cup) Land O Lakes® Unsalted Butter, COLD
    • 3+ tablespoons ice cold water

    For the Pot Pie Recipe:
    • 8 ounces chicken tenders, cut into bite-size pieces
    • 1/4 cup chopped onion
    • 1 garlic clove, minced
    • 1 tablespoon Land O Lakes® Unsalted Butter
    • 2 teaspoons all-purpose flour
    • 1 teaspoon fresh thyme leaves
    • 2 teaspoons chopped parsley
    • 1-2 dashes cayenne pepper
    • 3/4 teaspoon chicken base (or 1 bouillon cube)
    • 3/4 cup water
    • 3 tablespoon heavy cream
    • 3/4 cup frozen peas and carrots mix
    • Egg wash (1 egg + 1 tablespoon water, whisked)
    • Salt and Pepper

    Directions:

    1. For the pastry dough, place the flour, sugar and salt in the food processor and pulse a few times. Pour water over a cup of ice to chill. Then cut the cold butter into cubes and add to the flour. Pulse several times until the butter is cut into the size of peas. Add 3 tablespoons ice water (without the ice) and pulse again until the dough absorbs the flour and looks like soft pebbles.
    2. Flour a work surface and dump the crumbly dough out onto the surface. Press together into a flat square, then fold toward the center into a 3-section fold. Roll the dough down to 3/4 inch and fold again in the same manner. If the dough is not coming together, sprinkle 1 teaspoon of ice water over the top and keep folding. Fold and roll the dough 3-4 times, until it is smooth. Then fold into a rectangle, wrap in plastic and chill.
    3. Preheat the oven to 400o F and spray a muffin tin (or 4 – 6 ounce ramekins) with non-stick cooking spray. Place a large skillet over medium heat and add the butter and onions. Sauté 2 minutes, then add the chicken pieces and garlic. Sauté another 2-3 minutes, then add the flour, herbs, and chicken base. Stir to coat. Pour in the water and cream, then stir well. Allow the mixture to come to a simmer to thicken, then add the frozen veggies. Taste for salt and pepper and add a couple of dashes of cayenne for a little kick. Remove from heat.
    4. Now take the pastry dough out of the fridge and roll out into a 12-inch circle/square. Cut it into 4 equal triangular pieces. Then fit each piece down into the prepared muffin tin. Spread them apart—they grow! Fill the pastry dough with chicken filling, spooning in the creamy base. Then loosely fold the flaps over the top. It's okay if there are gaps in the top as long as the pastry dough sides come up high. Brush the egg wash over the top of the pastry dough. Bake for 20-25 minutes on the bottom rack, until golden brown. Allow them to cool for 10 minutes.
    5. To serve, run a butter knife around the inside edge of the muffin tins. Tip the knife down and carefully lift each pot pie out. If you accidentally poke a hole in the pot pie, serve it in a bowl.
    Source

    * Wander*lust

    Garden...Some day


    Modern outdoor trellis


    Color in the garden... 


    Moscow, Russia: cute way to light up a building

     
    Repurpose an old pallet into a gardening potting bench. Beautiful Idea BackYard Idea.


    Fairy Gourd House! 


    The magic of Christmas


    Little Christmas Angel 


    Rustic Apple Centerpiece

     
    LadyLuxury 


    Festive Glass Christmas Tree


    Village Christmas Tree Print by Randall Weidner


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