Monthly Archives: November 2011

Bottle Decor

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There is just so many crafty things on Pinterest, I cannot help myself!!  A week or so ago, a work friend said they had about 30 wine bottles stored up and wondered what to do with them.  I told her I’d take them – I would make something out of them!!  So she brought me 2 boxes, and I got to work. 

This weekend we worked on outside lights (we, I mean my hubby…though I did help with that this year) and I spray painted wine bottles…….and hot glued wine bottles.

First up….buttons

Next…more hot glue – and spray paint

SO much fun..and so many possibilities!!

Styrofoam balls + Thumbtacks = ornamants

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I saw this cutesy idea a week or so ago on Pinterest – the styrofoam balls and the thumbtacks, sitting in a cute little bowl.  I thought to myself “ahhhh what a cute easy idea”!!  I have a bowl, wooden at my house that has the wooden ones in it – love that look!

I thought this was a great idea – plus you could spray paint this any color you want – styrofoam balls … so many crafty things you could do!!

So when I started out I was like ahhhh this is very time consuming..hmmm I’m not sure I want to do a bunch of these….it’s easier to buy them.  But half way through, I was thinking this isn’t too bad really – I could get obsessed.  I suppose it isn’t any worse than sewing, needle-point, or something like that.

These could actually be fun – I’m not sure I would spray paint them…but you could – it wouldn’t be hard.  You could also buy different color tacks just as easy.  You could make patterns – so many possibilities.

 

Over all, not a bad project – not sure if I’ll make any more.  I happened to have some styrofoam balls – so I’m not sure the cost.  I bought the tacks from a Dollar General store, $1 a pack – I used about 3 1/2 packs.  This is something you could do to relieve stress 🙂  I actually liked using all white.

Glazed Doughnut Muffins

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Yum….and I just happened to have all the ingrediants….check check check!!  And I LOVE glazed doughnuts…not to mention I LOVE muffins – best of both??  Yes indeed.

Theses turned out pretty good – I think next time I’d leave them out of the liner and DUNK the entire muffin in the glaze 🙂 because I’m bad like that.  They were sort of cakey – reminded me of a cake doughnut.  Over all I like them.
 
For the Muffins: 
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk

For the Glaze:

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water

Directions:

  1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
  4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

Yields: 12 muffins

<3 Poptarts <3

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Another pin I liked…home-made poptarts.  I actually like reading food blogs and had bookmarked this to make off of one of them, but I also “pinned” this as well.  I all ready had a recipe that I wanted to use, but the ones I found on Pinterest were all pretty much the same 🙂

These turned out really YUMMY!!  (and once I had them on a place…I added more icing, cause I’m bad like that!)

I did, Cinnamon/Sugar, chocolate chips, and chocolate chips/peanut butter chips. 

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Icing:

1/2 c. powdered sugar

1 T. milk

1/2 tsp. vanilla bean paste

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Crockpot Buffalo Chicken

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This is a yummy one!!

Start with a bag of FROZEN chicken (no need to defrost) put it in your crock pot, along with an entire bottle of Frank’s hot sauce, and a packet of powder ranch dressing.  This doesn’t even cover the chick I was worried……don’t be.  Let this cook for about 6-7 hrs (low)then take the chicken out.

Shred the chicken with two forks….put it back into the crock pot for about an hour (you can leave it longer if you want)

YUMMMMMM

All finished…..you can put this on top of a roll…hamburger bun, what ever floats your boat.  I ate mine in the bowl (along with some ranch dressing – because who doesn’t dip their wings in ranch dressing?).  This is one that is def worth the make!!!!

Slow Cooker Buffalo Chicken

3 lb bag of frozen chicken

1 bottle of Frank’s hot sauce

1 packet of ranch dip mix

2 tbsp of butter (I did not do this step)

Put the chicken frozen into the crock pot, add the bottle of Franks hot sauce and packet of ranch dressing – set to low.  Let this cook for 6-7 hours.  Remove chicken, shred with 2 forks (add butter on this step if doing so) – add the chicken back to the crock pot let simmer for 1 hour.  Serve.

I will be making this again….per request of my hubby of course!!