Ruby Slippers and Apron Strings

FIF Valentines day

2007-02-09T06:41:00.000-08:00

Valentines day is one of my favorite Holidays. Mostly because Everything is Chocolate, hearts and pink. Today I'm posting two recipes. One is for Brownie cupcakes. The other is for Miss Millmans Chocolate frosting. The frosting is excellent....It tastes like fudge. It takes a lot of work to make the frosting, but the end result is worth it. Enjoy!!

Brownie Cupcakes

Makes 12

6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped ( I use Bakers chocolate squares)
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts(optional)
Nonstick cooking spray

1. Preheat the oven to 350°. Line a twelve-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.

2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.

3. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.

4. Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.

5. Ice cupcakes with a generous amount of chocolate frosting.

Mrs. Milman's Chocolate Frosting

Makes 6 cups
While this frosting is cooling, you'll need to stir it as instructed; otherwise, the frosting around the edge of the bowl will harden and the frosting at the center will remain liquid. The finished frosting should have a consistent texture. Lois Milman, the creator of the frosting, always uses Nestlé morsels and makes only one batch at a time. Spread the icing on Moist Devil's Food Cake as soon as it is sufficiently chilled; it holds its shape well on the cake.

24 ounces Nestlé semisweet chocolate morsels

4 cups whipping cream

1 teaspoon light corn syrup

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

For more Chocolate recipes go visist Overwhelmed

Favorite Ingredients Friday

2007-02-02T12:04:00.000-08:00

I'm not a big sports fan, and I'll probably be watching Extreme Home makeover on Super bowl Sunday. But i have a good recipe for any occasion.

Apple Pie Dip

1 (8 oz.) package 1/3 less fat cream cheese (Neufchatel)

1 Tbsp. seltzer water

2 Tbsp. Light brown sugar
1/2 tsp. cinnamon

1/4 cup chopped pecans

1 crisp apple (I use pink lady or Ida red) Chopped

Mix cream cheese and seltzer water at medium speed with an electric mixer until smooth. Add brown sugar and cinnamon. Fold in apples and pecans. Refregerate until serving. Garnish with apple slices. Serve the dip with buttery crackers and graham crackers.

For more super bowl themed recipes go to Overwhelmed

Favorite ingredient Friday

2007-01-12T07:06:00.000-08:00

Chunky Marinara Sauce

I love this Marinara sauce. It's easy to make and it's pretty healthy. I've been trying to do Weight watchers and this marinara sauce is very low in points.

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt

DIRECTIONS
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently

For more Favorite ingredient friday recipes go to Overwhelmed

Favorite Ingredient Friday

2006-12-15T09:20:00.000-08:00

Candy Apple Salad

This salad tastes just like a candy apple. It's so easy to make and It's yummy!!

Ingredients
1. 1 tsp. vinegar
2. 1 Tbsp. flour
3. 1/2 cup sugar
4. 1 egg beaten
5. 8 oz. can crushed pineapple
6. 8 oz. tub cool whip thawed
7. 4-6 cups apples chopped
8. small bag (or 1/2 cup) of crushed peanuts

Instructions

Drain and save pineapple juice. Cook vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 mins. Let cool.

Mix apples & pineapple, add custard mix and fold in cool whip. Add nuts before serving.

For more favorite ingredient Friday recipes go to Overwhelmed

Slow Cooker Thursday

2006-12-14T09:20:00.000-08:00

INGREDIENTS

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

DIRECTIONS

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

For more Slow cooker recipes go to Diary of a SAHM

Whole lot of crafting going on!

2006-12-08T04:38:00.000-08:00

I have been busy in my craft room! I'm making most of my christmas gifts. I have a bunch of my primitive stockings and a few vintage style santa bags at a local primitive craft store, I'm hoping they sell. I've been busy painting santas, making baskets, and dolls. I love making dolls.....They start taking on a life of their own when you start to stich their faces up. So, here are so pictures of what i've been up to!

This santa was painted on an old piece of wood, I think it was once used for shipping, because it is addressed like an envelope

Primitive annie, she still needs a mouth!

This angel is being worked on right now, she is going to have some stick legs and a rusty tin halo.

I took a Basket class a few weeks a go, that was fun!! It still needs stained though.

Favorite Ingredient Friday

2006-12-08T04:08:00.000-08:00

French vanilla Tiramisu

Prep time: 15 mins.

1. 4 ounces cream cheese, softened

2. 1 1/2 cups cold milk

3. 1 Pkg. (4 serving size) Instant vanilla pudding

4. 2 (3 oz.) pkgs. ladyfingers split

5. 1/3 cup brewed coffee chilled

6. 2 cups thawed french vanilla cool whip

7. 1 square semi-sweet baking chocolate, grated

Beat cream cheese in a large bowl with electric mixer on medium speed until creamy. Gradually add the milk, beating well after each addition. Add dry pudding mix; beat on low speed for 1 minute.

Sprinkle cut sides of ladyfingers with coffee; place half of the ladyfingers on the bottom and up side of a 1-1/2 quart serving bowl. Topw with half eachof the pudding mixture, whipped topping and grated chocolate; cover remaining ladyfingers. Repeat layers of pudding mixture, whipped topping and choclate.

Refrigerate for 3 hours or until ready to serve. Store leftovers in the refrigerator.

For more Favorite ingredient Friday recipes go to Overwhelmed

Favorite Ingredient Friday

2006-12-01T13:31:00.000-08:00

Quick saucy cranberry cake

This recipe is soo simple and easy, the quick bread mix does all the work :) This is soo good, espiccialy for brunch or a snack.

1. 1 (15.6 oz.) box cranberry-orange quick bread mix.
2. 1/2 cup water
3. 2 Tbsp. vegetable oil
4. 2 eggs
5. 1 cup fresh cranberries
6. 3/4 cup firmly packed brown sugar
7. 1 1/4 cips boiling water

Heat oven to 350. Spray 8 in. square baking dish with nonstick spray. In a large bowl, combine bread mix, water, oil and eggs; stir until mix is moistened.
Sprinkle cranberries in baking dish. spoon and spread batter evenly over cranberries. Sprinkle with brown sugar. Pour boiling water evenly over batter.
Bake at 350 for 35-40 mins or until cake is golden brown and springs back when touched lightly in center. Cool at least 30 mins.
To serve, cut cake into squares; invert squares onto cake plate, and top with whipped cream if desired. Store in refrigerator.

For More Favorite ingredient friday recipes go to Overwhelmed

Slow Cooking Thursday

2006-11-30T09:35:00.000-08:00

Chicken Taco soup

O.K, My 3 favorite things all bubbling in the same slow cooker.....Chicken, tacos and soup. I'm planning on making this soon. But I think I'm going to substitute Turkey for the chicken.

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

For More Slow cooker recipes vist Diary of a SAHM

Favorite Ingredient Friday

2006-11-17T07:14:00.000-08:00

Aunt Merrie's Green Bean Casserole

Since Thanksgiving is NEXT WEEK, I thought i would share a variation of Green Bean Casserole. This is the recipe my Aunt Merrie always made for Thanksgiving. I've never had green bean casserole with mushroom soup, so i can't compare it. But this recipe is one of my favorites!!!

Green Bean Casserole

1. 3 Tbsp. butter
2. 2 Tbsp. flour
3. 1 tsp. salt
4. 1/4 tsp. pepper
5. 1 cup sour cream
6. small can mushrooms (drained)
7. 2 cans french cut green beans (drained)
8. 1/2 cup grated cheddar cheese
9. french fried onions

Preheat oven to 350. In a medium saucepan, melt butter and add flour; cook for 1-2 mins stirring constantly. Take saucepan off of heat and add sour cream, salt, pepper, mushrooms, green beans and cheese; stir until combined. Place in shallow 2 qt. casserole dish. Bake at 350 for 20 mins. Top with french fried onions and bake an additional 10 mins, or until onions are lightly browned.

For more Favorite ingredient Friday recipes go to Overwhelmed

Favorite Ingredient Friday

2006-11-10T05:56:00.000-08:00

Sweet-and-sour Popcorn Chicken

Wow, It's Friday Already! I was a little shocked that no-one has ever had Ham BBQ sandwiches. After i graduated High School, i worked at a local restraunt named Maxines, they were known for their Ham BBQ's, It was the best places I've ever worked. My mother, grandmother and Aunt all worked at Maxines. Maybe Ham BBQs are just a local thing?

Well on to this weeks Recipe. I got this recipe from Taste of home's Simple & delicious magazine. I've made it and it is very good! And if you have kids i'm sure they wouldn't mind eating popcorn chicken!

Sweet-and-sour Popcorn Chicken
total time- 25 mins.

1. 1 green pepper, cut in big chunks

2. 1 small onion, sliced thinly

3. 1 Tbsp. Vegetable oil

4, 1(20 oz) can unsweetend pineapple chunks

5. 3 Tbsp. vinegar

6. 2 Tbsp. Soy sauce

7. 2 Tbsp. Ketchup

8. 1/3 cup packed brown sugar

9. 2 Tbsp. cornstarch

10. 1 package (12 oz) frozen popcorn chicken

11. 2 boil in bags of white rice, cooked

In a large skillet or wok, stif fry green pepper and onion in oil for 3-4 mins. Drain pineapple, reserving the juice in a 2 cup measuring cup, set pineapple aside. Add enough water to the juice to make 1 1/3 cups. Stir in the vinegar, soy sauce and ketchup.

In a bowl, combine brown sugar and cornstarch, Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened. Add pineapple, simmer for 4-5 mins. Add cooked popcorn chicken just before serving so it stays crispy. Serve over hot cooked rice.

For more Favorite ingredient friday recipes go to Overwhelmed

Christmas stockings

2006-11-09T06:53:00.000-08:00

I've started making my christmas stockings. I bought fabric for $4.00 for 1 yard, this made 8 stockings, I topped the stocking with some fluffy fur.

I love primitives so i made these stockings extra grubby looking. To make any fabric look old and dingey make a mixture of coffee, ground cinnamon and a little vanilla extract, brush on your fabric liberally and bake in the oven at 325, but watch it closely so it dosn't catch fire!!

I topped off the stockings with sprigs of greens off of an old wreath ( i sprayed them with adhesive and sprinkled on some micah flakes), some pipe cleaner candy canes, a lollypop made from fabric and a coffe stained american flag.

If anyone would like the pattern and instructions to make these stockings you can e-mail me at sarbaugh3@msn.com

Slow cooking Thursday

2006-11-09T06:07:00.000-08:00

I just ordered Sandra Lee's semi-homemade slow cooker cookbook from a book club, I can't wait to get it and try out all the recipes....and of course share them!!

This week my recipe is Ham and Hashbrowns. This could be a simple supper with a salad or a Brunch side dish. Either way it's pretty yummy!!

Ham and Hash Browns

1 (28oz.) pkg. frozen o'brien hashbrowns
2 cups cubed fully cooked ham
1 jar diced pimientos, drained
1 can cheddar cheese soup, undiluted
3/4 cup milk1/4 tsp. pepper

In slow cooker, combine potatoes, ham and pimientos. In a bowl, combine soup, milk and pepper; pour over potato mixture. Cover and cook on low for 7-8 hours or until potatoes are tender.

For more slow cooker recipes, visit Diary of a SAHM

Sharing Gifts from the Heart

2006-11-06T04:50:00.000-08:00

Magi from Kaffee Klatsch is hosting Sharing Gifts from the heart. I'm excited to be joining in, I love to bake and create all year round, so when the Holidays roll around I always make cookie trays for friends and family. The Recipes I'm posting today are tried and true and they are featured on my holiday cookie trays. I usually make a new cookie each year. I'm looking forward to seeing all the yummy recipes and tips for Giving from the Heart!!

Peanut butter meltaway fudge
this stuff is good and can be made in about 5 mins. I'm going to box this fudge up in pretty boxes for gifts.

1 bag Wilton white chocolate candy melts
1 bag wilton semi-sweet
chocolate melts
1 (18 oz.) jar smooth peanut butter

In a large microwave safe bowl, add candy melts. Heat in microwave 30 seconds at a time, stirring every 30 secs. until chocolate is melted. WHile chocolate is still hot, add peanut butter and stir until smooth. Pour into greased 8x8 square pan.

Oatmeal Carmelitas
These yummy cookies are always given away at christmastime.

Crust

2 Cups flour
2 cups quick oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter softened

Filling

1 (12.5 oz) jar caramel ice cream topping
3 Tbsp. flour
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 350. Grease a 9x13 pan. In a large bowl, combine all crust ingredients, mix at low speed until mixture is crumbly. Reserve half of crumb mixture for topping. press remaining crumb mixture in bottom of 9x13 pan. Bake at 350 for 10 mins.

Meanwhile, in a small bown combine caramel topping with 3 Tbsp. flour and blend well.

Remove baked crust and sprinkle with chocolate chips and nuts, Drizzle evenly with caramel topping. Sprinkle remaining crumb topping over caramel layer. Return to the oven and bake an additional 18-22 mins or until golden brown. Cool until filling is set. cut into bars.

Thanks for looking, have a great Holiday!!!

I've got an AWESOME Husband!!!

2006-11-03T06:05:00.000-08:00

First let me say i have a thing about Old Doors, I love them. When i look at houses the first thing i look at is the door.

Anyways, Hubby picked up an Old door at a neighbors house. They were going to throw away this lovely old door....gasp!!!! We were pondering what we were going to do with it. Well we put our heads together and thought it would make a great closet. Since we have no closets in our downstairs it was a very good idea. Here is the end result.

Isn't it great? Hubby also sews and loves to go junking and antiquing with me.....what more could a girl ask for??

Favorite ingredient Friday

2006-11-03T05:53:00.000-08:00

The Best Ham BBQ sandwiches

This is a recipe i make at least twice a month. It is so easy to throw together. I just made these sandwiches for Halloween night, they are great to serve at partys!

Ham BBQs

1 cup Ketchup
1 cup water
1 Tbsp. Brown sugar
1 Tbsp. vinegar
1/4 cup pickle Relish ( i use dill relish)
1 Tbsp. wostershire sauce
1/4 tsp. Cinnamon
1- 1 1/2 pounds deli ham sliced thin

Combine all ingredients except ham in a large saucepan, bring to a gentle boil, add ham and boil gently for about 10-15 mins. Serve on warm rolls.

For more Favorite ingredients friday go visit Overwhelmed

Slow cooking Thursday

2006-11-02T07:30:00.000-08:00

This week I found a recipe for Slow cooker Pumpkin Pie pudding. I havn't tried it yet, but i plan on making it some night this week. This sounds so yummy!!!

Pumpkin Pie Pudding

Makes 4-6 servings

15-oz can solid pack pumpkin
12-oz can evaporated milk
3/4 cup sugar
1/2 cup bisquick
2 eggs, beaten
2 Tbsp. butter, melted
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
whipped cream (optional-for topping)

Mix together all ingredients except whipped cream. Pour into greased slow cooker. cover and cook on low 6-7 hours. Serve with whipped topping.

For more Slow cooker recipes go to Diary of a SAHM

Favorite Ingredient Friday

2006-10-27T16:49:00.000-07:00

Pumpkin Spice Cake

Due to a marathon day at the mall searching for jeans for the hubby, I'm a little late at my Favorite ingredients friday recipe. You will find the post below. This cake is the best pumpkin cake i've ever tasted! If you go down a little further on the blog you will find a recipe for Fall Fruit Compote...which will go great with the pumpkin spice cake. Enjoy!! and have a happy haloween!!!

Pumpkin Spice Cake

2006-10-26T12:06:00.000-07:00

Below I posted a recipe for Fall Fruit Compote. I am making this Pumpkin Spice cake to go along with the compote. It will be delish!! If you want to make the cake but not the compote i would suggest icing it with a cream cheese icing. If you want to put it in a bunt pan, the cooking time will be longer, but on the back of the cake mix box it will let you know the exact amount of time for a bunt pan. This is BY FAR the best pumpkin cake recipe I've ever eaten (and belive me i've eaten plenty!!) and one of the easiest too!!!

Pumpkin Spice Cake

1 package spice cake mix

1 package instant vanilla pudding mix (3.4 oz)

1 cup canned pumpkin

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 teaspoon cinnamon

1/2 teaspoon ginger

Combine all ingredients on a large mixing bowl, stir until batter is not lumpy. Pour into a greased 9 x 13 pan. Bake at 350 for 45-50 mins. Longer for Bunt pan.

You can make this cake into a sinfully good trifle too!! Just bake the cake as above, cool and cut into cubes.

Mix 2 (3.4 oz) packages of cheesecake instant pudding mix with 2 cups cold milk. Beat for 2 mins. Fold in one container of cool whip and set aside. Layer one third of the cake cubes on the bottom of a trifle dish or glass bowl, top with a layer of pudding. Sprinkle on some chopped pecans and toffe bits and a drizzle of carmel ice cream topping, repeat layers. Pudding should be the top layer. Refrigerate before serving and any leftovers (I doubt it!!)

Enjoy and have a Happy Halloween!

Slow Cooking Thursday

2006-10-25T09:52:00.000-07:00

This is my first time participating in Slow Cooking Thursday. I love using my crockpot, especcialy during the colder months. There is nothing better than walking into your home and it smells like you've been slaving over the stove all day. Hope everyone enjoys my recipe, I'm making the Fall fruit compote on Halloween night. I'm going to serve it over a spiced bunt cake, yum!

Fall Fruit Compote

Prep= 15 mins.

cook time= 5 hours on low, 3 hours on high

Makes= about 5 cups

4 Large cooking apples such as cortland, peeled, cored and cut into 1 inch chunks

3 large firm pears such as Anjou or Bosc, peeled cored and cut into 1 inch chunks

1/3 cup packed brown sugar

1/2 Cup dried fruit such as cranberries, rasins or cherries

1 Tablespoon cornstarch

1/4 Teaspoon cinnamon

2 Tablespoons butter

In a 4 1/2 - 6 quart slow cooker, toss apples. pears, sugar, dried fruit, cornstarch and cinnamon until combined. Cover slow cooker and cook in low for 5 hours or 3 hours on High. When compote is done, stir in butter. Serve over ice cream, pound cake or spice cake...The possibilities are endless! I'm sure this smells heavenly baking away in your kitchen!!

For more Slow cooker recipes visit Diary of a SAHM

Five Ingredient Friday

2006-10-20T05:18:00.000-07:00

Candied Carrots

Yum, Candied Carrots are one of the ultimate comfort foods for me. This is the recipe i've grown up eating and making myself. Enjoy!!

1 Pound carrots peeled and cut into small slices (you can use canned if you're in a hurry)

2 Tablespoons butter

1/4 cup packed brown sugar

salt and pepper to taste.

Place carrots in a pot of salted water. Bring to a boil and cook until carrots are tender. Drain carrots reduce heat to low add carrots back into pot and add the butter, brown sugar, salt and pepper. Cook for 3-5 mins until sugar is bubbly.

For more 5 ingredient recipes go to Overwhelmed

Halloween Spirits

2006-10-14T18:24:00.000-07:00

Not the translucent pranksers that shout "Boo" These Spirits are more along the lines of the Liquid Type.

Remember...Willy Wonka once said "Candy is Dandy but Liquor is quicker"

** Apple Pie Shooter **

1 ounce (2 Tbsp.) Apple brandy or Apple Schapps

1 Ounce Apple cider (2 Tbsp.) Apple Cider

1 tsp. whipped cream

Sprinkle of Nutmeg

Pour apple brandy (or schnapps) and cider into a shotglass. Top with whipped cream and sprinkle with nutmeg.

** Pumpkintini **

1 tsp. graham cracker crumbs

ice cubes

1 1/2 oz. rum

3 Tbsp. pumpkin pie filling (not pure pumpkin!!)

1/2 oz. maple Liqueur (or Butterscotch schnapps)

1/2 oz. half and half

Wet the rim of a chilled martini glass, dip the rim into graham cracker crumbs. In a cocktail shaker filled with ice, combine the rum, pumpkin pie filling, maple liqueur and half and half. Shake, then strain into the martini glass.

Enjoy!!

Five Ingredient Friday

2006-10-06T05:12:00.000-07:00

Cowboy Chicken

This is another Recipe that I made up after eating something similar in a restaraunt. The flavors work so well together. When you cut a bite the cheese is all gooey and stringy....yumm!

Cowboy Chicken

4 Boneless skinless chicken breasts
BBQ sauce
12 strips of Bacon (srispy)
8 slices deli swiss cheese
Sauteed onion cut into rings (optional)

Grill chicken Breast with BBQ sauce until juices run Clear. Top each chicken Breast with 3 strips of bacon, onions if you want to add them, and top with swiss cheese. Place the chicken on a large cookie sheet and broil until cheese is melted and a little bubbly.

For more FIF recipes go to Overwhelmed