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.