Wednesday, October 31, 2012

Candied Pumpkin Seeds

I love pumpkin seeds but I'm not a huge fan of pumpkin pie so I was surprised that I liked these pumpkin spiced seeds. They're definitely worth a try if you're willing to pick through all the gunk inside a pumpkin to get the yumminess within. Carving the pumpkin was the hardest part in my opinion!

1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

In a small bowl, combine all ingredients. Spread into a greased baking pan. I lined my pan with parchment paper.

Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

Recipe adapted from

Wednesday, October 24, 2012

Mini Rainbow Jell-O Cups

I've had kind of a crazy beginning of the week with Aaron being gone a couple days and I am SO glad he's finally back. I realized it was Wednesday and uh-oh.... haven't even thought about what I'm going to make a post about. I scrolled through my millions of "to be blogged" pictures and remembered these babies.... they are so cute and yummy too. I hate Jell-O... really not a fan, I think it's because you just get a lump on your plate and you can't pick it up and you're in trouble if it touches any other food because it will melt and stain your mashed potatoes...whew.. so many reasons... but I loved these! It was a perfect portion and anything miniature is always cute! It takes some time to make them but it was well worth it for Addy's My Little Pony Rainbow Birthday this summer.

1 box Jell-O for every color you'd like to use. For the rainbow colors I used;
Blue- Blue Raspberry
Purple- Grape

I got these plastic shot glasses at the Dollar Tree in a little package that came with somewhere around 24 I think. (I did two packages)

Now to make some Jello-O..Follow the directions on the box. Starting with purple pour a small amount of your prepared Jell-O to each of your shot glasses. It's best to do it on some sort of pan because if you aren't a perfect pourer you're gonna spill. I like using my mini muffin tin because it kept them all in place. After all the cups have a layer of purple I poured the leftovers into an 8x8 casserole dish. Place them all in the refrigerator to cool.
 When the Jell-O is ready for the next layer of color just repeat the same process. Make Jell-O, pour a layer into each cup trying to not spill too much, and pour the rest into the same casserole dish as the purple. Repeat for each color. I think the box said to let them cool in the refrigerator for about 5 hours or something like that.. towards the end I started checking them earlier and doing it at about 3 hours because I was pressed for time.. so this took me a few days to completely finish. 

The casserole dish finished.. so as you can see you could make a lot of these!

We served them with baby spoons but if I would have thought ahead I would have picked up some tasting spoons, they would have been perfect too.

They were a really big hit with the kids and the adults. If you wanted to you could also drop them into some warm water for a few seconds, flip them over and the Jell-O slides out. But I liked the cups :)
Still kicking myself that there are all those lines in the tablecloths...ugh

Wednesday, October 17, 2012

Felt Flowers

Today's post is really fun and easy. I spent most of my day yesterday making felt flowers and couldn't stop until it was time to make dinner. There are so many different kinds you can make and so many colors. The best part is it's CHEAP! It helps that my mom has a huge bin full of felt that I have access to but you can get sheets for a quarter a piece.

You can sew them but hot glueing them is the quickest and easiest for me. I love my hot glue gun and use it for everything!

I found these patterns on Pinterest. They're easy to follow and I'm happy to promote others blogs especially when I use them for my creations! I hope you have as much fun as I did making these! Ill post the links I used below. The "mothers day corsage" took a lot more time than the others, just a warning. But it turns out so cute I'll definitely be making more of those in the future.

You can put an alligator clip on the back or a flat pin to put on your shirt, belt, or bag.

Wednesday, October 10, 2012

Cheesy Sourdough Bread Pull-apart

First of all I'm sorry for however this post comes out.. My Internet has been acting up for months and it decided not to work today, so I am doing this from my phone. So I also apologize for any typos. So here we go.

1 unsliced loaf sourdough bread
1 stick butter, melted
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Baking sheet

On a cutting board slice the bread into about 1/2 inch slices being careful not to cut all the way through the bottom. Turn the bread and cut across the slices you made in 1/2 inch slices. You'll have to squeeze the bread a little to make sure you're not just ripping through it because it will fall apart. It helps if you have someone else hold the already cut slices together. But again be careful not to cut all the way through the bottom of the bread.

Next, put your bread on the foil and your hand underneath the bread to open it up and sprinkle the mozzarella cheese in every crack you can find. In some places you'll have to kind of shove it in there. Sprinkle the cheddar cheese over the top. (The pictures show me doing this backwards, it only makes a difference if you don't drizzle the butter on, if you brush it on you'll want to do that before the cheese)

Then drizzle your melted butter over the top, try and get it as even as you can. If you'd prefer to brush the butter over the top (which I did this time) and in between the layers do so before the cheese. If you do it this way you will get buttery and the cheese will stick to the bread so there are pros and cons of doing it this way. I prefer the drizzle..

Last, wrap the bread in foil and place on a baking sheet and into a 350 degree oven for 15 minutes. Take it out, uncover the top and bake for another 10 minutes. It's seriously good...if you like warm bread, cheese and butter of course. Pull back the foil and transfer to a dish or just eat from the pan like we do :)

Wednesday, October 3, 2012

Chicken and Dumplings

I got this recipe from my mother-in-law and she got it from a family friend Cheryl. I don't know where it came from before that. If you've seen this recipe before let me know because I'd love to give them credit. Although I've made a few changes so I guess it's kind of mine now. I'll put the original recipe at the bottom. I threw the Bisquick box in there but for the recipe this time I did make the dumplings from the biscuit recipe. And I will show directions when that step comes.

2-4 chicken breasts, cooked (like a lot of my recipes I like to cook mine in the crock pot and shred it)
1/2 yellow onion, chopped
3 garlic cloves, minced
salt and pepper to taste
2 Cans Cream of Chicken
3 Cans or 1 32 oz. container of Chicken Broth
1 Pkg Frozen Mixed Vegetables (you can use fresh but you'll have to let them simmer until soft)

Baking Powder Biscuit Recipe from Better Homes and Gardens Cookbook  pg 122
2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1/4 to 1/2 tsp salt
1/3 Cup Shortening
3/4 Cup Milk
*If you want a shortcut for the dumplings you can mix 2 cups of Bisquick and1/2 Cup Water instead*
First you're going to chop up half an onion and mince your garlic. If you're lazy like me you buy the garlic in the squeeze tube or jar and it makes your life a whole lot easier! Add onion and garlic with about 1/2 Tablespoon of oil into a deep pot with a lid.

Let the onions and garlic cook down until they're soft and translucent.


 Add the chicken broth, chicken, vegetables and cream of chicken and bring to a simmer

 While that's heating up make your dumplings. Mix the flour, salt and baking powder in a medium sized bowl.

 Add the 1/3 cup Crisco and cut in with a fork like you would a pie crust

Add 3/4 cup milk and stir, I usually end up using my hands to bring it all 
together after most of the milk is combined

Next you will pull off small rounded teaspoon sized pieces of the dough and roll it into a ball. You can make the dumplings as big or small as you'd like, we like them small enough to put a whole one in your mouth and not have to cut them in your bowl, but remember they will expand as they cook. 

 Drop them in as you make them and keep the heat up to a boil. As the dumpling expand the pot starts to get really full, it looks a little scary like there's nothing else in there but no worries they just float to the surface and push everything else to the bottom. If you want to half the dumpling recipe you can but we like a lot of dumplings so I just shove them all in the and give it a light stir trying to not break them up at all.

 Cook uncovered for 10 minutes then put the lid on and cook for another 10 minutes. Enjoy a very hot tasty comforting meal! It makes quite a bit, with our family of 5 we will definitely get another meal out of it.

 Original Recipe:
2-4 Chicken Breasts
Salt and Pepper
2 Cans Cream of Chicken
2-3 Cans Chicken Broth

Dumplings: 2 Cups Bisquick   1/2 Cup Water

Brown chicken in oil. Add chopped onion, garlic, salt and pepper. Add chicken broth, carrots and celery. Simmer until veggies are softened. Add canned soup. Boil hard and add dumplings by rounded spoonfuls. Cook uncovered for 10 minutes, cover and cook 10 minutes more.