Cooking from the Blogs-What I Made

Last week, I didn't have a chance to make any recipes from blogs so there was no post on Sunday.  This week I made it a point to make a couple of new recipes.

This week there is a sale on chicken thighs and split breasts for $ .99 lb.  I decided this was a good time to use up some of the cooked chicken and broth I have in my freezer.  I freeze cooked chicken in 1 cup amounts with 1 cup broth to use in casseroles and soup.  You might want to take a look at my tutorial on cutting up a chicken breast here.

 I made Chicken and Dumpling Bake Casserole from Deep South Dish via Aunt Nubby's Kitchen.  To please my potato-loving husband,  I diced up a couple of potatoes along with onion and red pepper.  I cooked them in the chicken broth for about 10 minutes, then added a cup of frozen peas and carrots and cooked another 5 minutes.  I added a bay leaf and some poultry seasoning to this.  I drained the vegetables and layered them on top of the chicken, and then used the broth as directed in the recipe.  This was very good and does taste just like chicken and dumplings.  I think my husband had three servings.  The leftovers were even good warmed up.  I will be making this again.

I also made Cheesy Garlic Bread Pull Apart from The Real Housewives of Riverton.  These are made with refrigerated biscuits and are very quick and easy.  Since there are just two of us I halved the recipe and baked them in a pie tin with a custard cup in the center so they would form a ring.  We really love garlic, so next time I will increase the butter to 3 tablespoons and the garlic powder and parsley to 1 1/2 teaspoons and brush the flattened biscuits with the mixture before I form them around the cheese.  I also will use more cheese, but I think that I didn't use as much cheese as called for.  There were perfect with the goulash that I served for lunch.  I plan to keep refrigerated biscuits on hand to make this often.

Check all of these blogs out for other great recipes.

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Yummy Witches Cauldrons

I have not meant to be so MIA lately.  We've been traveling for the past few days, and it's been a little harder than I expected.  I don't know if it's my heartache from the move, the fact that I haven't been feeling well, or just the overall stress of living in a hotel for so long, but things have just been harder.

But I am still excited for the Halloween holiday coming up this weekend and wanted to continue sharing my favorite ideas from other bloggers.  Hopefully, you are having a party this weekend and can enjoy a hauntedly yummy treat.

I love these fun Witches Cauldron treats made by Confessions of a Cookbook Queen.  They are made the same way I made my Snowman bowls from our Snow party last year, except you use dark chocolate instead of white.  My kids LOVE pistachio pudding, so I would fill mine with that and all the cute extras for a fun treat for a Halloween party.

Go check out the complete directions at Confessions of a Cookbook Queen and be sure to stay awhile.  She has an amazing blog with lots of fun Halloween and cooking ideas.

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Friday Finds

I made some new recipes from blogs this week so won't post them here.  Stop by on Sunday and see what they are.  They were very good.

Tiffany over at Eat at Home had tortillas as the ingredient in the Ingredient Spotlight on Wednesday.  Here are some of the recipes that caught my eye.

Homemade Flour Tortillas

Finding Joy in My Kitchen

One of the things that I really need to start doing is making homemade tortillas.  Sno White, our fearless Friday Favorite Finds leader has a post on how to do this included in her 31 Days to Cooking from Scratch Series.  Definitely on my "to-do" list.

Peanut Butter Banana French Toast Enchiladas

The Sweets Life

Just try saying the name of this recipe very fast a few times.  This is certainly one of the more unusual uses for flour tortillas, but I like all of the ingredients and want to give this one a try.

Pepperoni Pizza Rolls

Finding Joy in My Kitchen

Here is another interesting idea combining flour tortillas with Italian ingredients.  This recipe goes back to 2008 so may be a "new" one to some of us.  I like this for a quick lunch idea.

Crispy Pizza Wraps

My Favorite Finds

Here is another take on the Italian ingredients/flour tortilla combination.  This one is cooked on the griddle.  Another good lunch idea, I think.

Taco Bake

Big Bear's Wife

This is a recipe that uses ingredients that both my hubby and I like.  He doesn't care for refried beans and I don't care for salsa so I think that this will work for us.  I like that the tortillas are cut up and scattered through out the dish.

DIY Taco Salad Bowls

This was my contribution to Ingredient Spotlight.  I shared how I make baked flour tortilla bowls for taco salad at home.

Perhaps one of these recipes will tempt you to do something a little different with flour tortillas.

All photos were taken by and are the property of the owners of the respective blogs represented.

As always, I am anxious to see what other bloggers have found in their travels around the net this week.

Linking to Friday Favorite Finds

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12 Weeks of Christmas Cookies-Almond Joy Fudgies

It is hard to believe that we are at week 5 of 12 Weeks of Christmas Cookies and Sweets.  Where does the time go?  Thanks to Brenda at Meal Planning Magic for doing such a great job of hosting this Blog Hop.  

This week's cookie is for the chocolate and Almond Joy lovers out there.  How does a deep chocolate brownie surrounding  a filling of coconut and sliced almonds sound?  There are very rich and need to be cut small as a little will go a long way.

This recipe was developed by Mrs. Chris J Betker, Seattle, WA who was a finalist in the 22nd Pillsbury Bake-Off.  She called them Macaroon Fudgies.  I have adapted the recipe and added the toasted, sliced almonds and call them Almond Joy Fudgies.  Whatever you call them, they are very good.

One note:  The bars really need to be completely cool before cutting them.  I was losing my daylight so cut the bars in the photo above while still warm.  The photo does not do these  justice.

Since this recipe doesn’t take a whole can of sweetened condensed milk, I usually make my own and freeze it in 2/3 cup amounts.  That way I do not have to figure out what I am going to do with the leftovers.  I prefer milk chocolate chips to the semisweet for the topping for this, but either can be used.  If you find that these are a little to chocolately, try reducing the cocoa to 2/3 cup.

Almond Joy Fudgies
1 1/4 c. butter or margarine
3/4 c. cocoa
2 c. sugar
1 c. all-purpose flour
1/4 t. salt
1 t. vanilla
3 eggs
1 c. milk chocolate or semi-sweet chocolate chips

Filling:
2/3 c. sweetened condensed milk (can make your own)
2 1/2 c. flaked coconut
1 t. almond extract
1/2 c. toasted, sliced almonds

Melt butter and cocoa together in a saucepan over low heat or in a glass bowl in the microwave.  Remove from heat.  Add sugar, eggs, flour, salt, and vanilla.  Mix well.  Spread half of chocolate mixture in a well-greased 9x13-inch pan.  Prepare Filling and spoon evenly over the chocolate batter.  Sprinkle sliced almonds evenly over Filling.  Spread remaining chocolate batter evenly over Filling.  Bake at 350 for 35 to 40 minutes.  Remove from oven and immediately sprinkle with chocolate chips.  Place back into oven for 1-2 minutes until chocolate chips soften and begin to melt.  Spread chocolate over the top of the brownies.  Allow to cool completely.  Cut into 36 bars.

Filling:   In mixing bowl, combine sweetened condensed milk, coconut, and almond extract.  Mix well.

Be sure to check all the other links in the Blog Hop.  There a lots of great recipes.

Linking to:  It's a Keeper Thursday

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Ingredient Spotlight-DIY Flour Tortilla Taco Salad Bowls

I don’t have a recipe on my blog using tortillas so didn’t think that I would have a contribution to Ingredient Spotlight today.  Than I thought perhaps it might be helpful to share how I make bowls for taco salad using flour tortillas.

You can buy taco salad bowls, but they are a little expensive and are usually deep fried.  I like the baked taco bowls better than deep fried ones because they don’t leave that greasy after-taste in you mouth that deep fried ones do.

I use regular size tortillas for my bowls so they don’t make a very big bowl.  One bowl is usually enough for me.  If you have big eaters, you can serve them two.  You can also buy the extra large tortillas to make bigger bowls.

This is what you need to make the taco salad bowls.  The flour tortillas, a can of non stick spray, an empty soup can, and a custard cup or small oven-proof bowl.  I do not currently have any empty soup cans so had to put an unopened can in the photo.  You can use other empty cans such as vegetable cans, but the custard cups don’t sit as securely on them

Spray the bottom of the custard cup with nonstick spray and turn the cup upside down on the top of the soup can.

Center a flour tortilla as best you can on the custard cup and mold it around the custard cup with your hand.  Place the cans with the custard cup on a baking sheet.  Bake at 350 degrees for 7 to 10 minutes until tortilla is crisp.  Remove from oven and and let cool.  Remove taco bowl from custard cup.

These can be made ahead, but they don’t stack well because each one is a little different shape.  To me, that is part of their charm.  Fill these with the ingredients for your favorite taco salad.

Linking to:  Ingredients Spotlight
These Chicks Cooked
What I Made Wednesday
Cast Party Wednesday
Foodie Wednesday

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Cooking with the Journal-Chili Seasoning Mix plus Recipes

This post could just as well been posted under DIY Groceries on Monday, but the recipe is from a Farm Journal cookbook so I am posting it here.

In my humble opinion, seasoning mixes are some of the most over-priced items that can be purchased at the grocery store.  They are usually made up of ingredients that most people keep in their pantries and contain unnecessary additives.  It take very little time to throw together one’s own seasoning mix.

This recipe and two of the recipes to use it with are from “The Thrifty Cook”, 1974.  This is one of my most used cookbooks.  You can use this mix anywhere a chili seasoning mix is called for.

Chili Seasoning Mix
The Thrifty Cook
Farm Journal Books, 1974

3 T. flour (you can leave this out for gluten free diets)
2 T. instant dry minced onion
1 1/2 t. chili powder
1 t. salt
1/2 t. ground cumin
1/2 t. crushed dried red pepper (opt. leave out if serving children)
1/2 t. instant dry minced garlic
1/2 t. sugar

Combine all ingredients.  Store in plastic zip-top snack bag.  Makes 1 packet.  Repeat to make as many packets as desired.

Ranch-Style Chili
1 lb. lean ground beef
1 packet Chili Seasoning Mix
1 (1 lb.) can diced tomatoes
1 (15 oz.) can kidney beans, undrained
1/2 c. water

Cook ground beef in a skillet until well browned.  Drain if necessary.  Blend in Chili Seasoning Mix.  Stir in tomatoes and beans.  Use measured out water to rinse tomato and beans cans.  Add to skillet.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes.  Makes 4 to 6 servings.

Texas Meat Ball Stew
1 lb. lean ground beef
1 egg, beaten
1/4 c. fine dry bread crumbs
1 T. milk
1/2 t. salt
1 T. vegetable oil
1 (1 lb.) can diced tomatoes
1 (15 oz.) can kidney beans
1 c. elbow macaroni
1 packet Chili Seasoning Mix
2 c. water

Place ground beef, egg, bread crumbs, milk and salt in a bowl.  Mix together thoroughly.  Form mixture into 1-inch balls.  Brown meatballs on all sides in hot vegetable oil in large saucepan.  Drain off any excess fat.  Add tomatoes, kidney beans, macaroni and Chili Seasoning Mix.  Use measured out water to rinse tomato and bean cans.  Add to saucepan.  Bring to a boil, stirring gently.  Reduce heat and simmer 15 minutes, stirring occasionally.  Makes 6 servings.

Chili and Shells Goulash (my recipe and photo above)
1 lb. lean ground beef
1 packet Chili Seasoning Mix
1 (1 lb.) can diced tomatoes-I used Rotel
1 (1 lb.) can chili beans
1 c. small shell pasta
2 c. water

Brown ground beef in large saucepan.  Drain if necessary.  Add Chili Seasoning Mix and cook for a minute or two.  Add tomatoes, beans, and shell pasta.  Use measured out water to rinse out tomato and bean cans.  Add to saucepan.  Stir well.  Bring to a boil, stirring often.  Reduce heat and simmer 10 to 15 minutes or until pasta is tender.  Serve sprinkled with cheddar or Mexican Blend Cheese.  Makes 6 servings.

Linking to:  Tuesday Talent Show
Totally Tasty Tuesday
Tasty Tuesday
Show Me What Ya Got
Tempt My Tummy Tuesday
Take a Look Tuesday
Tuesdays at the Table
Tuesday Time Out Party
Tip Me Tuesday
Tasty Tuesday Parade of Food

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DIY Groceries-Homemade Cake Mix

Good Monday, and welcome to my new followers.  Thanks to all who take the time to read my blog.  I hope that the information you find here will prove useful to you.

Recently, I wanted to make the bars in the photo above.  They called for a dry cake mix.  Now I buy commercial cake mixes, and I use commercial cake mixes.  They are still one of the most reasonably priced items in the grocery store since cake mixes are frequently promoted for $1 or less.  

When, however, you find a recipe you want to make and it calls for a dry cake mix; and you don't have one, and you live 20 miles from town, what do you do?  I make homemade cake mix.  Of course, a homemade mix doesn't have the additives that are found in the commercial product.  Here is a recipe that I used with several variations in case you actually want to make a cake.  This recipe came from a email list a number of years ago.

Cake Mix
6 c. flour
1 c. non fat powdered milk (blended in blender till fine)
4 c. sugar
1 T. baking powder
1 cup shortening

Mix dry ingredients together until well blended.  Cut in shortening until it is in very fine particles.  Store in airtight container at room temperature.  Makes enough for 4 two layer cakes.  This recipe can be easily halved.

One store box (18 ounces )=3 1/4 cups of dry Cake Mix.   Use 3 1/4 cups mix in the recipes below.

Yellow Cake   
3 1/4 c. cake mix
2 well beaten eggs
1/4 c. vegetable oil
3/4 c. water
1 t. vanilla extract

Combine cake mix , eggs, vegetable oil, and water; beat at medium speed for 2 minutes.  Stir in vanilla.  Pour batter into greased and floured pan[s].   Bake at 350 degrees F. according to timetable below.  Cake is done when it springs back when touched lightly in the center. Cool cake 10 minutes in pan: place top side up on cooling rack.  Frost when completely cool.

Baking Timetable.
Two 8-inch round layers=25-30 minutes
Two 9-inch round layers=20-25 minutes
One 13x9x2-inch oblong pan=40-45 minutes.

Variations: Cherry:
Prepare as directed.  Add 1 t. almond extract and 1 10-oz. jar of finely chopped maraschino cherries.

Chocolate:
Prepare as directed.  Add 6 T. of unsweetened cocoa.


Chocolate Surprise Cake:
Make a chocolate cake add 1/2 cup rinsed and chopped sauerkraut.


Coconut:
Prepare as directed.  Add 1/2 t. coconut extract and 1/3 c. flaked coconut.

Eggnog:
Prepare as directed.  Add 1 t. nutmeg, 2 t. rum extract. and 1/2 c. chopped walnuts.

Orange or Lemon:
Prepare as directed.  Add 2 T. grated lemon or orange peel and 2 t. matching extract.

Spice:
Prepare as directed.  Add 1 t. cinnamon and 1 t. cloves.

For a lighter cake, separate the egg yolks from the egg whites and beat the egg whites until stiff.  Add the beaten egg yolks to the cake mixture; gently fold the white eggs into the well mixed cake mixture.

Here is the recipe that I needed to make cake mix for.  It came from Pillsbury Bars and Cookies, 1998.  It is one of those little cookbooks that are available at the grocery store.  The homemade cake mix makes a more tender base than commercial cake mix, but it does work OK.

Candy and Peanut Chews
Base:
1 (18.25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/2 c. butter or margarine, softened
1 egg
3 c. miniature marshmallows
Topping:
1/2 c. light corn syrup
1/4 c. sugar
1/4 c. firmly packed brown sugar
1/2 c. creamy peanut butter
2 t. vanilla
2 c. crisp rice cereal
2 c. salted peanuts
1 c. candy corn

In a large bowl, combine cake mix and butter; mix well.  Stir in egg; blend well.  Press in bottom of foil-lined 15x10x1-inch baking pan. 
Bake at 350 degrees 10 to 14 minutes or until base is set and light golden brown around edges. 
Remove pan from oven; immediately sprinkle with marshmallows.  Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.
Combine cereal, peanuts, and candy corn in a bowl.  In large saucepan, combine corn syrup, sugar, and brown sugar; blend well.  Cook over medium heat, stirring constantly, until mixture comes to a boil.
Remove from heat; stir in peanut butter and vanilla until well blended.  Stir in cereal, peanuts and candy corn.  Immediately spoon topping over marshmallows; spread to cover.  Refrigerate 30 minutes or until firm.  Cut into bars.  Makes about 48.

Linking to:  Melt in Your Mouth Monday
On the Menu Monday
This Week's Cravings
Mangia Monday
Made by You Monday
Pininspirational Thursday

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Halloween Rag Wreath

Halloween is my favorite holiday and I'm not sure if it's because of all the bright colors that normally would NEVER go together or the sweet candy everywhere or the fun of dressing up as an adult. There are so many fun aspects of the holiday.

So despite the fact that I technically don't have a front door right now thanks to living in a hotel, I am seriously tempted to run to Jo-Anns and find some super cute fabric to make this Halloween Rag Wreath as shown by Sassy Sanctuary.

It looks so easy to make and the addition of the green EEK just adds a frightfully wonderful touch.

Do you think the hotel would mind if I decorated our door and room for Halloween?  Maybe I could make one for each room!  Okay, so seriously, I guess I'll just have to put this on my list of projects for next year.  (BIG SIGH.)

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Southwestern Chicken Corn Chowder

The other day I could not decide what to make for lunch.  In my continuing effort to clear my panty of some older food, I decided to check out some recipes I had stored on my computer.  This recipe caught my eye as it is a “pantry shelf” recipe, and I had all the ingredients to make it.

I wasn’t sure how well I would like it as I am not a fan of chilies.  Turns out I loved it and will be making it again.

This is one of those recipes that, if you can open a can, you can “cook”.  So simple and easy to do.  I have added the chopped red pepper for color and nutrition, but it can be left out. This is a good time to use any red pepper that might be on hand in the freezer if there is not a fresh one available.

The recipe calls for evaporated milk, and I had half a large can I needed to use up.  Regular milk can be used instead.  The soup just may not be quite as creamy.  I also grabbed a can of condensed cheese soup instead of the cream of chicken one called for.  I was out of my homemade soup mix.

I always have 1 cup bags of chicken in my freezer frozen with 1 cup homemade broth.  I just use the whole bag and adjust the liquid elsewhere in the recipe.  More or less liquid usually doesn't matter with soup.

The recipe is supposed to have come from a Desperation Dinners newspaper column, but I got it off the internet somewhere.

Southwest Chicken Corn Chowder
1 t. olive oil
1 c. chopped onion
1/2 c. chopped red pepper
1 clove, garlic minced
1 (14 1/2 oz.) can fat-free chicken broth
1 (10 3/4 oz.) can reduced-fat cream of chicken soup (or cheddar cheese soup)
1 (4 oz.) can diced green chilies, drained
1 (10 oz.) can chicken or 2 c. diced, cooked chicken
1 (16 oz.) can cream-style corn
1 (16 oz.) can whole kernel corn, undrained
1/2 t. or more chili powder (I used 1 t.)
1/2 t. ground cumin
1 (5 oz.) can fat-free evaporated milk or 2/3 c. (regular milk can be used)

Heat olive oil in a 4 1/2 qt. pot over medium heat.  Add onion and red pepper and cook until soft, about 5 minutes, watching closely and stirring often.  Stir in garlic and cook an additional minute or so.  Stir in chicken broth, saving a little to rinse out soup can.  Add soup, rinse out can with reserved chicken broth and add.  Stir with a whisk to blend well.  Bring soup to a boil.  Add well-drained chilies.  Reduce heat to low.  Add chicken, corn, chili powder, and cumin.  Stir to mix well.  Heat 10 min.  Remove from heat and stir in milk.  Serve at once.  Makes 6 to 8 servings.

If serving small children, leave out chilies, chili powder and cumin.  Add 1/2 c. shredded cheese to soup.

Linking to:  Hunk of Meat Monday

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Shindig Saturday Weekly Linky Party #33

Well, the movers have come and gone.  We're packed up and living in a hotel.  We have one more weekend here and on Monday we pull out and are on the road.

I'm terribly sad this weekend, but am trying to remember that there are new adventure that await us.  There will be new friends.  New activities.  New sites.  New lessons to be learned.

In honor of that, my free printable quote this week is based on the song that got me through my move to Indiana and will hopefully help me the same as we move to Colorado.

I'll go where you want me to go.

So as I'm sad, I will remember that it's all my Heavenly Father's plan and it will be okay.

And to help cheer me up, will you show me what you've been doing?  I've been on a crafting hieatus lately and I'm starting to go through withdrawls.

Show us your newest party or fun creations by sharing your favorite party themed craft, table scape, photo, favor, or whatever! I'm pretty flexible since just about everything can be used at a party...that's the great thing about us moms! We can see the potential in ANYTHING!

Linky Party Guidelines:

* Link up to your OWN project post, not just your blog, but your actual post. (We want to see it!)

*Grab a Shindig Saturday button for your post or blog page. (Hey, it benefits us all!)

*Stay and enjoy the party by visiting and commenting on other's projects. (It's fun to mix and mingle!)

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Fun Halloween Costumes

Since we will be in a brand new town and living in a hotel, I'm not sure if we'll get to go trick or treating this year or not.  It really makes me sad since I LOVE to come up with fun, creative, unique, and CHEAP Halloween costumes for my kids.

So I am going to live vicariously through the Internet this Halloween and share some of my favorite costumes from my Pinterest Halloween Costume board.

Homeless Costume

M&M Vending Machine Costume

Family Ipod Costume

Lego Man Costume

Facebook Costume

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Friday Finds

I am participating in 12 Weeks of Christmas Cookies and Sweets and the Improv Cooking Challenge so I am on recipe overload this week.  For links to lots of great recipes you can go to my Thursday posts here and here.

I did find some other interesting goodies to share.

1-Minute Scrambled Eggs

Beyer Beware

I have never made scrambled eggs in the microwave, but I am definitely going to give this a try very soon.  I really like scrambled eggs, but generally don't bother with them when I am just making breakfast for myself.

Pumpkin Smoothie

Budget Bytes

This looks as if it would be a nice change from my regular oatmeal/banana/peanut butter smoothie that I make often.  I would probably sub oatmeal for the flax seed and regular milk for the soy.

Cauliflower Schnitzel

Daily Organized Chaos

I seem to have this knack for being drawn to recipes that take perfectly healthy veggies and combine them with ingredients that are not quite so healthy.  That being said, I like cauliflower, these look really good, and maybe I could get them by my non-cauliflower eating hubby.

Pumpkin Pillow Wontons

The Real Housewives of Riverton

Here is an unusual and novel use for pumpkin.  These look like they would be lots of fun to make and serve at a party like she did.  It might be fun to have guests help make these, too.

How to Make Dried Apple Chips in the Oven

Serious Eats

This is a nice article with a slide show on how to dry apple slices in the oven if you don't have or don't want to bother with a dehydrator.  You can have dries apples in about hour.

Note:  All photos were taken by and are the property of the owners of the respective blogs represented.

I had better stop here.  As always, I am anxious to see what others have found in their travels through the web this week.

Linking to Friday Finds

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Improv Cooking Challenge-Caramel Apple Crunch Bars

I am so excited to be part of  Improv Cooking Challenge.  The first challenge requested that we make something combining apples and caramel.  Since I am the Cookie Monster's grandmother and love cookies, particularly bar cookies, that is where my mind went.  I couldn't find a recipe for what I had in mind so adapted a couple of recipes to make Caramel Apple Crunch Bars.

Most recipes I found called for a layer of melted caramels or caramel ice cream topping.  What I wanted was little pockets of caramel scattered through out a cookie bar.  I ended up cutting each caramel into six pieces and scattering the pieces over a cookie base.  I then covered the caramels with chopped apples and nuts and scattered a crunchy topping over them.  This is a little more work, so if you don't want to do that,  melt the caramels with 2 T. of milk in the microwave for a minute or so.  Layer the melted caramels over the apple/nut layer instead of underneath.  You may need to use a whole package of caramels if you do this.  If so, increase the milk to 1/4 c.

These can be cut for bar cookies or cut larger and served as a dessert topped with whipped topping or (better yet) ice cream and caramel sauce.  I made these with toasted walnuts, but I think that they would be wonderful with toasted pecans; and that is what I would used if making these for company.  Of course, the nuts could be left out completely it the need dictates it.

Caramel Apple Nut Bars
25 caramel (about half of a 14 oz. pkg.)
2 c. all-purpose flour
2 c. quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 t. baking soda
1 1/4 c. butter or margarine, melted
4 medium apples, peeled and coarsely chopped
1/2 c. toasted walnuts or pecans

Unwrap caramels and cut each one in half.   Then cut each half into three pieces.  Use wet kitchen shears to do this.  You may have to clean the blades and rewet the shears a couple of times.  Put caramel pieces in a shallow container.  Set aside.  Place flour, oats, brown sugar, and baking soda in a mixer bowl.  Add melted butter or margarine and mix at low speed until crumbly.  Dump 1 cup of mixture into each half of a greased 10x15-1-inch baking pan.  Pat each cup of mixture out to evenly cover half of baking pan.  Reserve remaining mixture for topping.  Bake at 350 degrees for 8 minutes.   While base is baking, peel and chop apples.  Set aside.  When base is done remove from oven.  Scatter caramel pieces over the hot  base.  Return to oven for 5 minutes or until caramels begin to soften.  Remove from oven.  Scatter chopped apples evenly over the top of base/caramel layer.  Scatter nuts over apples.  Sprinkle remaining sugar/flour/oat mixture over the top of the apples and nuts.  Press down slightly with hand.  Return pan to oven and bake 20 to 25 minutes longer or until golden brown.  Remove from oven.  Cool in pan on rack for 30 minutes.  Cut into 1 x 1 1/2-inch bars.  Let cool another 30 minutes.  Makes about 48 bars.

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Spider Web Balloon

Adding balloons to your party is always a cheap way to add a little festive to the fun.  While there are lots of fun Halloween themed balloons out there, Crafty Crafty has come up with a truly unique and fun Halloween Spider Web balloon.

These seem like they would be difficult to make, and when I first read the directions, I was a little blown away.  But after really thinking through them, they take some time, but not much effort.  All you need is some high float, a balloon, and small rubber spiders.

And that's a great way to add a truly unique touch to your Halloween party!

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12weeks of Christmas Cookies-Cranberry Orange Snack Mix

I am going to deviate a little from cookies this week and share a nice snack mix that is quick, easy and very good.  This is a good to have on hand for whenever the "munchies" come, which for me is often.

This recipe is from Betty Crocker and Chex so originally call for three kinds of Chex cereal.  I have adapted the recipe to use Chex plus Kix and Cheerios because I like the variety of shapes that this gives to the mix.  Any combination of cereals can be used as along as the total amount is 9 cups.  Although the original recipe doesn't call for it, I sometimes add 1 t. cinnamon or other spice to this to give it a little different flavor.  I have also upped the amount of cranberries since the original recipe called for only 1/2 c.  Some chopped, dried apricots can be added to this also.

Although butter or margarine can be used, I always use butter for the flavor.  I measure my orange juice into the measuring cup unthawed which probably gives the mix a more intense orange flavor than if I measured it thawed.

Cranberry Orange Snack Mix

3 c. Rice Chex cereal

2 c. Corn Chex cereal

2 c. Kix cereal

2 c. Cheerios cereal

1 c. sliced almonds

1/4 c. butter or margarine, melted

1/4 c. packed brown sugar, light or dark

1/4 c. frozen orange juice concentrate, thawed

1/2 to 1 c. dried cranberries

Mix cereals and almonds in a large bowl.  Melt butter in a glass 2-cup measuring cup in the microwave.  Add brown sugar and orange juice to the butter.  Microwave uncovered on High for 30 seconds.  Stir until smooth.  Pour butter mixture over cereal, stirring until evenly coated.  Pour into large greased roasting pan.  Bake at 300 degrees 30 minutes, stirring after 15 minutes.  Remove from oven, add cranberries and mix well. Cool.  Store in airtight container or plastic zip-top food-storage bag.  Makes 10 c. snack mix.

Linking to:  Ingredient Spotlight

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Ingredient Spotlight-Serbian Cabbage

My photo doesn't do this dish justice.  Even people who are anti-cabbage usually like this.  Don't tell them what it is if you don't want to. This is true.  My husband who does not eat cooked cabbage, ate this and said that he would be willing to eat it again, but not every week.

I have to tell a funny little story here:  I made this dish yesterday so I could get a photo and had some for lunch.  I planned to take the rest with me for lunch later in the week.  When I came home from work, I noticed that he had not eaten the spaghetti that was left for him to eat for dinner.  When I asked what he had for dinner, he said he ate that cabbage stuff.

This a very easy-to-make dish and can go in the oven with almost any other thing that you are roasting or baking. 

This recipe is from Carol Donovan of Cincinnati, Ohio who got it from her Belgrade-born grandmother.  It was published in the 4/5/83 issue of Woman’s Day.  Although I don’t have it now, I had the original clipping of the recipe for many years.

The original recipe which is below had no added seasoning.  I sprinkle a little Lawry’s Seasoned Salt on the top before putting in the oven.  I also add about 2/3 cup each of chopped onion and red pepper.  I think this gives the dish added color and flavor.

Panko can be used instead of the bread crumbs.  I always have plenty of bread for  bread crumbs on hand and like crumbs made from multi-grain or whole wheat bread for this dish.

The recipe is easily halved.  You can usually get at least 8 servings from the whole recipe.

Serbian Cabbage
1 medium-head cabbage (about 3 lbs.) finely shredded
1 can (13 oz.) evaporated milk (regular, 2 %, or fat-free)
2/3 to 1 c. dry bread crumbs (enough to evenly cover top of casserole)
1/2 c. butter or margarine, melted

Place cabbage in shallow 4-quart casserole.  (I use a 9x13-inch glass baking dish.)  Pour milk over; sprinkle with bread crumbs.  Evenly pour melted butter or margarine over the top.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 30 minutes more or until crumbs are lightly browned and cabbage is tender.  Makes 6-8 servings.

Linking to Ingredient Spotlight
Side Dish Saturday

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Cooking with the Journal-Glazed Pineapple Cookies

When doing cookies for Christmas platters, I like to throw in a little flavor difference among all the chocolate, almond and other usual flavors.  These little pineapple flavor bars add a taste of the tropics and come as a delightful surprise when people taste them.

Although the original recipe didn’t say to do so, I like to toast both the nuts and the coconut to bring out their flavors.  Macadamia nuts can be used to make the cookies taste even more tropical.  The recipe also called for evaporated milk.  I usually use half and half with good results.

Fess up time:  When I made the cookies in the photo I used baking powder not the baking soda called for. I also stirred in the coconut and walnuts instead of sprinkling them on the top.  (It was Just One of Those Days!).  Although these bars are very good, they are a bit sticky and didn’t rise very well.  If you make these, using the asked for baking soda and sprinkle the coconut and nuts on the the top, they will be a lot prettier and will not look like the picture.

Glazed Pineapple Bars
Farm Journal’s Best-Ever Cookies
Patricia A. Ward
Double Day & Co., 1980

2 1/4 c. flour
1 1/2 c. sugar
1 1/2 t. baking soda
1/2 t. salt
1 (20 oz.) can crushed pineapple in  juice
2 eggs
1 t. vanilla
1 1/3 flaked coconut, toasted if desired
1/2 c. chopped toasted walnuts or macadamia nuts
Vanilla Glaze (recipe follows)

Combine flour, sugar, baking soda, and salt in a mixer bowl.  Stir well.  Add undrained pineapple, eggs, and vanilla.  Beat until smooth using electric mixer at medium speed.  Pour batter into greased 15x10x1-inch jelly roll pan.  Sprinkle with coconut and walnuts.  Bake at 350 degrees 20 minutes or until batter begins to pull from sides of pan and no imprint remains when touched lightly with a finger.  Cool slightly in pan on rack.  Prepare Vanilla Glaze.  Poke bars all over with a toothpick.  Pour glaze over bars while they are still warm.  Cool completely.  Cut into 1x3-inch bars.  Makes abut 48.

Vanilla Glaze:  Combine 3/4 c. sugar, 1/2 c. butter or margarine, and 1/4 c. half and half or evaporated milk in a small saucepan.  Mix well.  Cook over medium heat until butter melts and mixture comes to a full rolling boil.  Remove from heat. 

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Halloween Cake Push Pops Free Printable

I just love the new craze of having cake shooters at parties.  They are a such a fun way to add something different to your dessert table and a unique way to enjoy a new treat.

Whether you add mini cupcakes to them, fill them with candy, or add another treat to them, they bring a bit of fun to the party.

And to add a little more excitement, I've made these cake shooter printables for you to adorn your containers.  Just print, cut, and glue on your cake shooters.

If you need them, you can find the cake shooters in our shop HERE.

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Halloween Countdown Calendar

It's a BIG week here.  The moving trucks pull up on Wednesday and we move into the hotel on Thursday.  I'm freaking out since there is still so much to do.  I spent all day today cleaning out my craft room.  I got rid of 5 large lawn trash bags worth of stuff, and still have way too much stuff.  How did I ever let it get so bad?

My resolution is to keep it all in check in our new home.  No more half finished projects.  No more buying things because "someday" I'll figure out something to do with it.  No more junk.

Yea right.  I know.  But a girl can dream can't she?

And while I'm dreaming, I'm going to dream about making this cutie!

This Halloween Advent Calendar was made by the amazing girls at The Crafting Chicks.

I LOVE holiday countdown calendars and have a HUGE collection of advent calendars.  So anytime I can find a fun way to countdown to other holidays and special events, I'm a HUGE fan!

This calendar looks like it would take a bit of work and some GOOD scissors, but it would be so worth it!  Check out the cute details and pockets that would fit any cute tricks or treats for your little munchkins.

With all the good TV on right now, this would be a great evening project!  Go check out the Crafting Chicks and see all the details on this Halloween Countdown Calendar.

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