Saltine Cracker Toffee

IMG_0225Saltine Cracker Toffee

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Peppermint Bark

YOU WILL NEED:

6 candy canes, crushed

1 1/2 cup semi sweet chocolate chips

1 tablespoon vegetable oil

1 1/2 cup white chocolate chips

1 tablespoon vegetable oil

1 tsp peppermint extract

LET’S GET COOKING:

  1. Crush candy canes and set aside
  2. 2. Heat up a pot with 2 inches of water on medium heat until steaming.  Put heatproof bowl on top of pot and add semi sweet chocolate chips and 1 T of vegetable oil. Store in clockwise direction until chocolate melts.
  3. In a 9×13 baking pan lined with wax paper, spread chocolate in a thin layer. Put in refrigerator for 20 minutes until chocolate hardens.
  4. To melt the white chocolate, reheat pot of water and add white chocolate, 1 T of vegetable oil, and peppermint extract to heatproof bowl on top of pot. Stir until chocolate melts.
  5. Take pan of chocolate out of fridge and spread the white chocolate on top in a thin layer. Sprinkle candy cane on top to cover. Put back in refrigerator for at least 30 minutes until completely cool and hard. Break into pieces and enjoy
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Cherry crisp with ice cream

Cherry crisp-dump cake

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Green Bean Bundles

From Mandy:

Green Bean Bundles

3 cans green beans
16 oz pkg of Bacon – cut in half
Glaze:
1 stick butter
1 cup brown sugar
1/2 tsp garlic salt
Salt and pepper to taste
Wrap 1/2 slice around a group of beans
Put in baking dish seam side down
Melt butter – then add rest of glaze ingredients
Drizzle over beans
Bake 375 for 45 minutes
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Acorn Squash with Sausage

Acorn Squash baked with sausage

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Easy Coffee Ice Cream

Coffee Ice Cream

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Baked Cauliflower

Ingredients

Baked cauliflower
large head of cauliflower, cut into floweretes
SAUCE:
4 Tbl.
butter (1/2 a stick)
1/4 cup
flour
1/2 tsp.
salt
1/8 tsp.
pepper
2 cups
milk
1/2-1
tbl. regular or dijon mustard, to taste
1 1/2 cups
(6 oz. block) extra sharp cheddar cheese, grated
TOPPING:
1 cup
soft fresh bread crumbs
1 Tbl.
fresh chopped parsley
1/2 tsp.
paprika
2 Tbl.
melted butter
pinch of salt

DirectionsStep-By-Step

1

Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Bake in lower half of oven so top doesn’t over brown.

 

 

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Low Carb Cauliflower Mashed Potatoes

LOW CARB CAULIFLOWER MASHED POTATOES
PREP TIME
10 mins
COOK TIME
8 mins
TOTAL TIME
18 mins
Author: Andres Regalado
Recipe type: Entree
Serves: 4
INGREDIENTS
  • 1 medium head cauliflower, chopped
  • 4 tablespoons butter
  • 3 tablespoons water
  • 4 teaspoons garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
INSTRUCTIONS
  1. In a microwave safe bowl, microwave cauliflower and water for 8-10 minutes or until tender.
  2. Place cauliflower, garlic and butter in food processor
  3. Add seasonings to taste. Pulse until contents are mostly smooth and scrape the sides as needed.
  4. Serve immediately.
NOTES
Serving size:1 serving (Total recipe makes 4 servings)
Protein 2.95g, Fat 12.40g, Cals 142, Carbs 8.05g, Fiber 3.10g — NET CARBS: 4.95g
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Simple Six-pocket bag

A Simple Six-Pocket Bag

This easy-to-sew bag cleverly incorporates outer pockets for everyday necessities.

What You’ll Need

  • 1/4 yard blue print (straps)
  • 2/3 yard blue-and-green print (pockets)
  • 2  10-1/4-x-14-1/4-inch rectangles thin, firm batting
  • 1 yard green print (lining)

Finished Bag

  • 8 x 10 x 4 inches
  • Quantities are for 44/45-inch-wide, 100% cotton fabrics.
  • Measurements include 1/4-inch seam allowances.
  • Sew with right sides together unless otherwise stated.

Cut Your Fabrics

Cut pieces in the following order.

From blue print, cut:
2  4-x-34-1/2-inch strips

From blue-and-green print, cut:
2  14-1/2-x-16-1/2-inch rectangles

From green print, cut:
2  14-1/2-x-20-1/2-inch rectangles

Assemble Straps

  1. Fold a blue print 4-x-34-1/2-inch strip in half lengthwise with wrong side inside; press.
  2. Open and fold long edges into center; press. Refold in half and press. Topstitch 1/8 inch from outer edges to make a strap.
  3. Repeat steps 1 and 2 to make a second strap.

Assemble Bag Units

  1. Fold one blue-and-green print 14-1/2-x-16-1/2-inch rectangle in half lengthwise with wrong side inside to make an 8-1/4-x-14-1/2-inch pocket rectangle; press. Repeat with remaining blue-and-green print rectangle to make a second pocket rectangle.
  2. Referring to Diagram 2, with right sides together, layer a green print 14-1/2-x-20-1/2-inch lining rectangle and a pocket rectangle. Place a 10-1/4-x-14-1/2-inch batting rectangle under the layered pieces; pin all layers together.
  3. Referring to Diagram 2, pin ends of a strap to the bottom edge of layered pieces, leaving 4 inches between strap edges.
  4. Place a pin on each side of strap 10 1/4 inches from bottom edge. Beginning at bottom edge of layered pieces, topstitch one side of strap up to the pin marking 10 1/4 inches; remove pin, sew across strap, and topstitch back down to bottom edge. Repeat with remaining side of strap to complete one bag unit.
  5. Repeat steps 2 through 4 to make a second bag unit.

Layer Bag Units

6. Layer bag units’ with right sides together; pin. Pin loose portion of straps in place to prevent catching them in stitching. Join units around all edges, leaving a 5-inch opening at top center for turning (Diagram 3). Press seams open.

Finish Bag

7. To shape flat bottom for bag, at one corner match bottom seam line to side seam line, creating a flattened triangle (Diagram 4). Measuring 2 inches from point of triangle, draw a 4-inch-long line across triangle. Sew on drawn line. Trim excess fabric. Repeat with remaining bottom corner of bag, and both corners of green print lining.
8. Turn bag right side out through opening and finger-press seams. Slip-stitch lining opening closed. Insert lining into bag.

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Salted Caramel Sauce

salted-caramel-sauce

salted caramel sauce

Ingredients

  • 1 cup brown sugar
  • 1/2 cup salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of coarse sea salt

what to do

combine all of the ingredients in a small sauce pan over medium-high heat until mixed well. stir until sauce reaches a rolling boil, let boil for 1 minute, then remove from heat.

sauce will thicken as it cools slightly and goes well on anything. {cheesecake, ice cream, pancakes, brownies, cookies…etc.}

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