crafty moments

You could say I've been on a "crafty kick" the past month or so, and it continues! I'm loving it! Here's what I've been making.

1. Taggie Blankets- apparently, little babies enjoy finding the tag to their blankets and then that's their favorite part! The idea behind these blankets is that there are MANY tags to CHEWS from. ;)

Here's the link I based my pattern off of-
melissa sews


My friend made one of these and I knew I wanted to make 1 too! I've since made 5 and have plans for more, but these are the 1st couple I made.

I decided I like then as 12" finished squares, which means I cut them to 13" square. I use 32-40 ribbons, each cut @ 4" lengths. Depending on the width of the ribbons you may need more of less; More skinny ones = more ribbons needed, and vice versa.

2. "Hooter Hider" aka Nursing Cover
 I'm very excited to put this creation to use. Where were these 3+ years ago? (Of course they've been out there for years, but I didn't know about them until AFTER I was finished nursing baby #2.) They're brilliant!

I based my pattern off of these two links-
little birdie secrets
made by the mama monster

3. Fabric-wrapped Rope Basket

I've been all over the web and cannot find anything like this to compare mine to OR to show instructions of how to make them. Sorry.

Just trust me. They're SUPER easy and mind-numbing and only requires about 6 hand stitches, a glue stick, 12' of rope, and about 40 strips of fabric. Total work time was probably about 4 hours. Thank you Sister Matthews for sharing your endless talents and supplies with all of us! We love it!

Happy Craftin'!

mmm mmm good

A couple weeks ago I did some serious canning.
I forgot how MUCH you need to do so little. It makes me crazy.

This fall, I started with canning pears. I had 55 pears and only got 11 quarts from them, so I had to buy another bushel to can a total of 24 quarts. Sheesh! We'll have to be on rations with these, seeing as we can down a whole quart in a day, if we each have 1 serving. What can I say? They're heavenly and we can't resist!

A few days later, I helped my mother-in-law can applesauce. They have 3 apple trees in their backyard and my father-in-law picked at least 3 bushels of apples for us to can.

*The links of "how to can pears or applesauce" are not the links I used, but give you a general idea of how it's done if you don't already know.

After you wash the apples you cut out the horribly bad spots, throw them in a huge pot and cook them until they're mushy. Then you scoop them into the blessed Victorio strainer and it does all the hard work, separating the peel and core from the yummy fruit. From there you just add what sugar you want, put in your jars, and can to seal them. We ended up with 70 quarts! Wow-ie! It was a long afternoon, evening and night but it feels great to be done!

I guess I didn't take any pics of the pears I canned but they look like they did from last year's post, only more in a jar.

What an accomplishment! Feels great to be done and see them sitting on the shelf!

pumpkin streusel cheesecake bars

I made this yummy, new dessert on Saturday for our 3rd Bi-Annual Soup Night. The night was a definite success and we had some tasty food! Including some great Zuppa Toscana soup which was JUST like that from Olive Garden! Way to go Kelly!

I love all the great fall flavors in these bars, and when you top it with chocolate and caramel how can you NOT win?! Wowie. I will be making this one again. Hello fall! I've got a new recipe for you!

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 c. crushed gingersnap cookies
1/2 c. finely chopped pecans
1/2 c. cold butter or margarine

Filling
2 pkg (8 oz each) cream cheese, softened
1 c. sugar
1 c. canned pumpkin (not pumpkin pie mix)
2 T. flour
1 T. pumpkin pie spice
2 T. whipping cream
2 eggs

Toppings
1/3 c. chocolate topping
1/3 c. caramel topping

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

chicken milan

This is a super yummy, easy dinner. I modified it a little (I know, I can't believe it either!) from the original recipe which involves serving it with a garlic sauce-type linguine. I just didn't want the carbs from the pasta today so I switched it up and it was yummy!

1/2 c. all-purpose flour
1 t. dried basil
1/4 t. garlic powder
1/4 t. black pepper
1/2 t. dried parsley
1 t. salt
2 eggs
2 T. olive oil
1-1/2 pounds boneless skinless chicken breasts, cut into strips

Directions
In a shallow bowl, combine the flour, basil, garlic powder, black pepper, parsley and salt. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs.

In a skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until no longer pink. Serve with a side of vegetables and/or noodles. (This is great over noodles and probably would be be delicious on a green salad.)
 
Yield: 6 servings.

family recipe: wet enchiladas

I think we all probably have at least one recipe that we're not sure where it came from, what the name means, or what to compare it to, but it's a family favorite and there's no way around it. This is one of those recipes.

When my parents got married my Mom asked my Dad which of his Mom's recipes he wanted my Mom to make for him and this was one of them. Like I said, we're not sure where this recipe came from and why it's called "wet enchiladas". We can't come up with a better, more appropriate name so it's stayed the same. The only thing I can compare it to (thanks to a spouse who had never had anything like this before) is a type of Mexican, soupy chili served over a weird cornmeal tortilla pancake-type thing.

I'm not actually expecting anyone to try this (especially after an intro like THAT) but I'm just posting this for my posterity and any cousins who might enjoy it. (Oh and if you are a cousin and know what I'm talking about, please respond. It'd be interesting to see who else enjoys these like we do!)

Wet Enchilada's - from Grandma Amy
1 1/2 lb. hamburger
1 small onion, diced

Sauce:
1 qt. tomato juice
1 can tomato soup
1 T. chili powder
2 T. sugar
1/2 t. salt
1/4-1/2 t. pepper
1 1/2 t. oregano
1/4-1/2 t. garlic powder
1 t. cumin

Enchilada tortillas:
1 1/2 c. corn meal
1 1/2c. flour
2 1/4 c. milk
1 1/2 t. salt
3 T. oil

1. Brown hamburger and onions in a skillet. Remove from heat and drain off fat.
2. Simmer sauce ingredients for about 20 minutes.
3. While sauce in simmering, mix up enchiladas and begin cooking them. (I LOVE using my electric griddle for this but a big frying pan would work too.)
4.Add browned hamburger and onions. Thicken with 2-4 T. flour and water.
This is how I assemble it, from bottom to top:
cornmeal tortilla
fiesta cheese
a scoop of wet enchilada sauce on top
more fiesta cheese

However, if you actually like lettuce, tomatoes and onions, among other things on your tacos you may assemble it differently. I think my parents assemble it like I do then add the other veggies to the top. To each his own. Top it how you like it.

Note: When you're having leftovers, warm the tortilla by itself for about 30 seconds first, then add your other layers to be warmed up on top of it. Otherwise, the tortilla may be a little on the chilly side in the middle and nobody wants that.

favorite new crafty sites

I've stumbled upon these 2 sites and had to share. They are awesome! Very crafty and I love how they're laid out. Check it!

Homemade By Jill
Little Birdie Secrets

Watch out new sewing machine (my first one!) you and I have some work to get to! YAY!

banana nut bread

from my Mom's 1970's Better Homes & Gardens cookbook; still a crowd pleaser today.

1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. mashed ripe bananas (about 3)
1/2 c. chopped walnuts/pecans

1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts
3. Pour into a well-greased 9x5x3 loaf pan. Bake at 350* for 45-50 minutes or until done. Remove from pan; cool on rack.
4. Wrap and store overnight. Happy Breakfast!