Thursday, June 7, 2012

Melt in Your Mouth Lemon Bars

I absoultely love lemon and  I saw this great recipe for lemon bars the other day and my eyes were bug-eyed.  I couldn't wait to add it to my recipe box.


2 c all purpose flour
1 c butter softened (no substituting)
1/2 c powdered sugar


4 eggs (slightly beaten)
2 c sugar
4 Tbsp flour
6 Tbsp lemon juice


1/2 c butter (softened)
1 c powdered sugar
1 tsp milk
2 Tbsp cold water




Friday, June 1, 2012

Grasshopper Dessert Squares

Another great mint dessert from Better Crocker, this one is Grasshopper Squares and I have fond memories of the drink "Grasshopper" because when I was young I remember my parents would make pitchers of this pretty green concoction in a blender for parties at the holidays.

1 1/2  cups chocolate cookie crumbs (from 15-oz package)
1/4  cup sugar
6  tablespoons butter or margarine, melted
2  packages (8 oz each) cream cheese, cubed, softened
1/3  cup green crème de menthe liqueur
1/4  cup white crème de cacao liqueur
1 1/2   jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2  cups whipping cream

1  Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.

2  In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.

3  In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.

4  Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

Double Layer Mint Fudge

When I came across this dessert I couldnt resist to copy it to my recipe box.  Who doesn't love fudge especially when you have two popular tastes like peppermint and chocolate.  Better Crocker never fails and I get most of my desserts from that site.   

Fudge Layer

1 bag (12 oz) semisweet chocolate chips (2 cups)
1  can (16 oz) creamy chocolate ready-to-spread frosting

Peppermint Layer
1  bag (12 oz) white vanilla baking chips (2 cups)
1 can (16 oz) creamy vanilla ready-to-spread frosting
2  drops red food color
1/2 cup finely crushed peppermint candy
2  milk chocolate candy bars (1.55 oz each), chopped

1 Line 13x9-inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in chocolate frosting. Spread in pan. Refrigerate 20 minutes.

2  Meanwhile, in 3-quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy.

3  Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.

4  As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.

Sweet and Sour Chicken and Fried Rice

This is a great recipe and you don't fry it which is great when you are trying to cut fat and calories in your diet.  The only fried thing is the fried rice  but I live with it, really.

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Monday, May 28, 2012

Dr. Pepper Pot Roast

I was  aching for pot roast the other day especially when i saw this heavenly recipe for pot roast.  I can't wait till I go shopping and get the ingredients to make one. 

1 3-5 pound beef roast
1 can Dr Pepper
2 cups water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic


Place beef roast in slow cooker. Add in all other ingredients.
Cook for 7 hours on low or 3 1/2 hours on high. Drain off juice and serve warm.

Friday, May 25, 2012

My Spice Rack

1.  These were all sides of corrugated boxes, cut to size of spice rack. I measured the front flaps to hold spices and back sides as well.  I added another flap to put in between the lower and upper spices so I could have two tiers of spices. 

2.   I sponge-painted the flaps red to match my kitchen.  I  glued a strip of brown construction paper and wrote down the names of the spices on the bottom and one for the top spices.  

3.  When all the flaps are dry, start hot glueing all the sides really good.  You will need to gauge where you need to put the inside flap so you need to put the tall spices on the bottom and lay the flap down for the right fit.  Then glue the flap at the sides of the rack and take away the spices.  The top layer is for upper spices.

4.  With red construction paper I made a scalloped edge to the eaves and each of the sides of the spice rack.  For the chimney, I cut pieces of corrugated and hot glued to the chimney.

Thursday, May 24, 2012


Another decadent dessert for a hot  summer day that anyone I know would not turn down.  Do you love cheesecake...??   I sure do.  

1 Ingredients

2 cups finely crushed creme-filled chocolate sandwich cookie crumbs
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 eggs
1 tablespoon peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons Crisco All-Vegetable Shortening
14 creme de menthe thin candies, chopped


1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 

2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 

3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.


The other day I had a taste for chocolate and mint. Well, to my surprise, I discovered I had a bag of semi-sweet chocolate chips. Many concoctions can be made out of chocolate chips. 

Ingredients - sleeve ritz crackers 
 - 1 pkg semi-sweet chocolate chips - 1 tsp peppermint extract 
 - 1/2 c crushed peppermint candies 


1.   Line up crackers on a waxed-lined cookie sheet. Melt the chocolate in a double boiler or microwave. To keep your hands from getting messy, put a large mixing spoon in the pan with the chocolate, get another regular spoon. Put a cracker onto the bigger spoon and using the smaller spoon pour some chocolate over it and flip the cracker do it the same way. Scrape the excess chocolate in the pan.

2. Repeat the same method for each cracker. When all the crackers are covered with chocolate, sprinkle crushed peppermint on top of them. Then put the waxed-paper cookie sheet in the fridge until the chocolate firms up.


Chicken anyone...???  I can eat chicken any night practically, any  method will do and I love to experiment with different recipes.   This recipe looks like a winner to me with the crunchy of the pretzel coating.  I couldn't wait to make it.


2 cups salted pretzel twists (about 3 oz.)
1/2 cup grated Parmesan /2 cup all-purpose flour
1/4 teaspoon pepper
2 large eggs
1 pound boneless chicken breasts, cut into 2-inch pieces


1. Preheat oven to 400°F and coat a large baking sheet with cooking spray. Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, 20 to 30 seconds. Transfer to a large bowl.

2. Combine flour and pepper in a separate bowl. Beat eggs with 1 tsp. water in a third bowl.

3. Roll a chicken piece in flour mixture until thoroughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes.


I absolutely love french toast especially when it prepared the night before and has all the gooey things I love  like brown sugar, cinnamon raisin bread, pecans, nutmeg.  Those words will make any mouth salivate.  I bet you want to bake this for a Sunday morning breakfast.


 6 slices thick cinammon bread
 1 pkg honey nut spreadable cream cheese
 1 stk butter (1/2 cup)
 1 1/2 c brown sugar
 1 tsp cinammon
 1/2 tsp nutmeg
 8 to 9 eggs
 1 pinch salt
 1 1/2 c coffee creamer (french vanilla or hazelnut)
 3/4 c chopped pecans


1 Spray 13 by 9 inch baking dish with cooking spray. 

2 Spread each slice bread with light layer of cream cheese and place in dish. 

3 In separate bowl, melt margarine and brown sugar. Set aside. 

4 In another bowl, mix cinnamon, nutmeg, eggs, salt and creamer and pour over bread. Top with brown sugar mixture made in step above 

5 Sprinkle pecans over entire dish. Cover with foil and refrigerate overnight. 

6 Next morning, leave covered and bake at 350 degrees F for about 45 minutes. Cut into squares and dust with powdered sugar.


It's that time of year when the temps are soaring and you want a nice cool treat at night after dinner, or just something while watching TV.

I absolutely love Key Lime Pie as much as me, this recipe will not disappoint.

1 9 inch graham cracker pie crust (i used a oreo cookie crust)
 8 oz cool whip
 1 can eagle brand milk
 1/2 c lime juice (key lime or just lime)
 15 drops of green food coloring (if you like)
 1 drop of blue food coloring


 1 can(s) whipped topping
 1 md and thinly sliced limes for garnish
 1 Tbsp or lime zest
 1 Tbsp and chocolate shavings for garnish


1 Blend all ingredients well. 

2 Pour into 9" graham cracker crust. Chill in freezer at least 3 hours or 
over night. 

3 You can use dollops of whipped topping and thin slices of lime for 
garnish or... 

4 Use lime zest and chocolate shavings right before serving.

I was on hiatus for summer......

I took a looong break for summer and now I am ready for action...and eager to do my favorite crafts for fall.  I already started some autumn crafts and I for one am so glad that summer will be over soon,

I don't know about anybody else but this summer was a scorcher in the midwest.  Reading news stories I tyhink that 80% of the country had experienced the hottest temperatures ever for a season.  I am looking for cooler weather and everything that fall brings.  So....I have busy the last week decorating my small apartment.  Wherever you look the warm colors are apparent; red, oranges, gold, green and brown.   I feel warm inside too looking at the vibrant colors.   I hope you like the decorations and feel free to comment about anything you see.  It's great to blog  again.

Sunday, March 25, 2012

Woven Easter Baskets

Baskets can come in all sizes and shapes. These baskets are plastic powder drink containers and some are from Splenda boxes that pastel paper was woven and wrapped around the box and Easter grass was tucked inside into them. Fill these colorful baskets with their Easter candy or your homemade treats.

plastic milk jug
Splenda box
powder drink container
pastel paper
hot glue
Easter grass

1. Making a weave pattern 11x 8.5 size by interweaving different colors of pastel paper, you will have two (grids) which I will refer to, you will tow of them for the sides for the milk jug and another one for the bottom of the jug.

2. You will need another 11x8.5 grid for the bottom. I like to use different patterns for the basket for the added dimension.

3. Glue the bottom piece to the bottom of the milk jug and cut the extra and smooth around the corners.

4. Glue the other two sides around the milk jug with tacky glue and make sure you have adequate coverage to keep there weaved paper on the jug. Fold over about 3 rows over all around on top to make a smooth edge and also secure purposes.

5. For the Splenda box and the powder drink containers wrap around the paper with hot glue and cut the extra paper where necessary

6. Add the Easter pastel grass and tuck in your favorite sweet treats.

Friday, March 2, 2012

3D Blooming Spring Wreath

I made this wall hanging out of floral wire, pastel paper and colorful pipe cleaners. The chenille stems were bold colored that made the wreath make it more colorful on the wall. The flowers have 3 different pastel colors on each that have a pipe cleaner that is bent in half and a pony bead inserted to be the flower bud. The pipe cleaner was twisted to make two leaves and coiled around the wire form at sporadic intervals.

Thursday, February 16, 2012

Colorful Mosaic Vase

This colorful mosaic vase was made with colorful printer pastel paper.  I used a Trop50 juice container because I love the shape and I weighed it down with small stones . Then I added some colorful silk stems. I had all my pieces of paper in front of me. I worked on one side at a time so the Mod Podge would not dry too soon. 

You can buy the stones and sand at any garden store or you might have stones outside around your house.

Tuesday, February 7, 2012

Bouquet of Roses

 These roses were mades from chenille stems.  The red stems were coiled to make the roses and the green ones were looped and made the leaves and the stems.  Pretty cool isn't it.  I gathered the stems with red curly ribbon and tied a  bow.  When you present this cute arrangement to someone  who couldn't resist.

Thursday, February 2, 2012

Roses in a Victorian teacup

These coffee filter roses are perfect for Valentines day and can be turned into a beautiful arrangement using a vintage teapot for that special Valentine in your life. This project is suitable as a quick kids Valentines day or Mothers day project.

Valentine's Frame with felt pink and red roses

This colorful frame is a styrofoam base and then yarn with variegated shades of pink was wrapped around it.   Felt roses were made from pink and red and then glitter was applied to both the pink roses and hot glued to the frame.  A piece of cardboard to the back with a piece of pink cardstock that a photo can be displayed or the backing can be removed and it can  displayed on a wall as a Valentine's Day wreath.

Monday, January 16, 2012

Heart-shaped novelty purses for Valentine's

I was  absent for awhile from my blog doing  personal business and was very busy with Christmas crafts and had little time to devote time to the blog since October. Now I am starting with my Valentine's crafts but I have some crafts from last year that I am posting here and I finishing a few more in a few days. 

I have a beautiful china tea set that has pastel flowers on the tea pot and tea cup that I put on my counter that I put flowers that I make out of coffee filters in the tea cup. It really adds color to the place since I took down the Christmas decorations.   I made  denim cuffs last year that have different embellishments on them and toying the idea about putting them in Etsy.  They are sooo jewelry makers out there, the competition is tough.