Friday, October 30, 2009
1 (8oz.) package of cream cheese, softened
1 can of sweetened condensed milk
1/3 cup fresh lemon juice
graham cracker pie crust
1 can cherry or blueberry pie topping
Let cream cheese sit out until softened. Mix with beaters until smooth. Add can of sweetened condensed milk. Mix until completely smooth. Add lemon juice and mix completely. Pour into graham cracker crust and refrigerate for several hours. I usually refrigerate overnight. When ready to serve, spread can of pie topping over entire surface. Cut into wedges and serve.
Sunday, October 25, 2009
This is a somewhat labor intensive project, but this year for Christmas I am making recipe cards of our family's favorites for family members and some friends.
Here's what you need:
1 package of 4x6 index cards
variety of scrapbook paper cut into 4x6 pieces (same as the index cards)
metal rings for holding the cards (i don't remember what they are called, but they open so you can slip more cards on or take them off)
stickers and other embellishments if desired to stick on your recipes
- First of all, I am not a person that is a scrapbooker or even knows where to begin, but we have a big craft store that had 50% off all of their scrapbook paper. So I picked up A LOT of paper for just around $4 or $5.
- After cutting up all my colorful paper into the same size as the index cards (4x6), I took a glue stick and glued a scrapbook piece to the front of the index card and one to the back. You can also use photo squares or some other method, but I found a glue stick was best. This isn't supposed to be professional, and the little imperfections give it a cute folksy look, I think.
- Then you will take your hole punch and punch 2 holes about 2 cm from the left and 2 cm from the right and 1 cm from the top on each side.
- Loop the cards on to the rings and clasp shut.
- On Word, I set it up so that the recipes would print out within a 3x5 space on each card front and back. Once you've glued your recipes on the cards, let dry. Then finish up with any embellishments such as stickers, and other scrapbooking decorations you prefer. You can include a table of contents on the back of your top card where you've put the name of your family's favorite recipes as a title.
Friday, October 23, 2009
PUMPKIN BREAD WITH BROWN SUGAR GLAZE
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 16 ounces canned unsweetened pumpkin
- 3 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup water
Preheat oven to 350 degrees. Butter and flour 2 9x5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans to cool.
3 Tbsp. water
3 Tbsp. butter
4 Tbsp. brown sugar
Place in a small sauce pan and stir until butter is melted and sugar is dissolved. Then drizzle over pumpkin loaves!
*Do you have a favorite Fall or pumpkin recipe you would like to share? Email me at firstname.lastname@example.org and be a guest blogger!
Wednesday, October 21, 2009
The salad looks kind of bland and dressing-less in the pictures, but it's covered in a delightful mixture of seasonings and oil.
This is one of those test and taste recipes. There are no specific measurements.
2 heads of romaine lettuce
2-4 cloves of garlic, minced
grated parmesan cheese
- Mince fresh garlic and spread on the bottom and sides of your bowl (1-2 depending on the size of the bowl/salad)
- Wash and chop romaine lettuce, put in bowl
- Sprinkle olive oil over entire salad
- Sprinkle over entire salad
- Sprinkle salt
- Sprinkle Basil leaves (you can probably use dried if you want)
- Mince at least 1 clove of fresh garlic on top of lettuce
- Toss salad, taste. Add more oil, vinegar, salt, basil or garlic as needed
- Right before serving, add grated parmesan cheese on top
Friday, October 16, 2009
carrot sticks (from our garden), banana cut in half, 2 babybel cheeses with flower shape cut out of the wax, 2 mini blueberry muffins.
almond butter and honey sandwich on wheat cut in triangles, strawberries, a babybel cheese, and a cup of milk chocolate moose munch (Harry & David's) Have you tried the white chocolate and cranberry? TO DIE FOR.
Thursday, October 15, 2009
I discovered this wonderful little recipe on the back of a KRAFT shredded cheese bag. The Italian five cheese blend, to be precise. It was so good. This is my picture of it above, but there is also a picture in the link. I will be adding this recipe to our keepers. It was simple, fasy, and delightful! I bought pre-made pesto from Sam's Club or Costco, and everything else we pretty much had on hand.
In case the link gets dodgy, here's the recipe:
1 Tbsp. oil
HEAT oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.
STIR in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.
SERVE with remaining lemon half, cut into wedges.