Well, by this time I would hope you are all done with your shopping and ready to stay home and bake cookies and pies. Those intoxicating smells and the warmth that envelopes you remind me of my childhood. I remember having to keep the Santa Claus secret from my little brother because he wasn't old enough not to believe in the jolly plump gentleman in the red and white suit. Something funny I remember...we never questioned how Santa got in the house...since we had no chimney!
For those of you that don't get our Newsletter...I thought I would publish this poem to the blog. It was written by Carol, my partner...and it is ADORABLE. Enjoy!
***** *****
Twas the week before Christmas and all through my room, not a surface was visible and forget using the broom.
The gift were all there, in some way shape or form, and I'm starting to think that chaos is the norm.
Then what to my wondering eyes should appear, its Laura or Kathryn and chatters so dear.
A little craft project, they swore would be quick,some paper some glue, that should do the trick.
They called out dimensions, 1/2 by one fourth, you score it and fold it, this flap should face north.
I knew I could do it, just one more quick gift, a cute little card or a mini that's it.
The search is now on, or where could that be? The paper, the embellishments, I swear I can make three.
My fingers are covered with mist and distress, oh look what I've done they should pass the test.
They may not be perfect, and may have their flaws... but come on let's admit it, I am not Santa Clause.
A poem written by Carol Hester 12/21/2011
MERRY CHRISTMAS TO ALL....AND TO ALL A GOOD NIGHT
Saturday, December 24, 2011
Wednesday, December 21, 2011
A Laura Inspired Gift
Hello and long time no post. We are so delighted with the amount of recipes we have gotten in, and of course the projects that we have been able to share in our news letter. We thank you all for your participation !!
There have been several questions as to what the tickets are for that we have been sending out. We along with Laura of Following The Paper Trail and Kathryn of Kathryn Scraps are hosing a New Years Eve and New Years Day Bash. During those two shows, Laura and Kathryn will be announcing the names of the prize winners from the blog sign up, then in addition to those gifts, Barrie and I will be drawing names from the tickets for more prizes. We will be posting the names of the winners from the tickets in the Chat as well as sending an e mail to those who have won. We have some great prizes that have been donated by our suppliers and each of us are providing a number of prizes as well. There should be a lot of gift giving going on, and we anticipate that we will have a wonderful time !!
I have to thank Laura for her Message Center Project, as it the perfect gift for my Daughter in Law who has been searching for something like this to put on her Fridge. I made a few changes to the project but for the most part left it the same. I have a couple more additions to the picture as shown but this is it
I had been dying to use the chalkboard paint that I have been hording, so instead of the acrylic it is a chalk board !! I love the Tim Holtz Grunge Blocks For the word Memo at the top and his tutorial of how to use them is wonderful.
I added a little cover to one of the cubbies to hold the mini staples so they would not fall out.
I have gotten some hefty magnets for the back as well as a picture hanger so she can decide how best to use it once she gets it home.
This is the perfect gift !! Thanks Laura !
We want to wish each of you a very Merry Christmas and a New Year filled with Love and Laughter.
Carol & Barrie
Tuesday, December 6, 2011
Memory Box Dies and My Yummiest Recipe
YaHoo! We finally got in our Memory Box dies and I am sorry to announce they are pretty much gone already. We do have several still available so please check the store. If there is one you want and it is out of stock...please email us thru the store and we will put you on the growing list of people waiting. This way you won't miss out when they come in late next week. We really suggest that you do get on the list because some of this last batch were gone within 4 hours.
We do have all the supplies needed for the Spinning card Kathryn of The Scrap Beach is doing next Thursday. So you can find those in the store
As I have been promising...here is a fabulous twist on traditional Pecan Pie. Once I made this I never made one the regular way again. I hope you enjoy it as much as my gang does!
'nite all, Barrie & Carol
Pecan Cheesecake Pie
1 Deep dish pie crust
1 8oz pkg cream cheese softened
4 lg eggs
3/4C sugar divided (1/4 & 1/2)
2tsp vanilla divided
1/4tsp salt
1 C Light corn syrup
1 1/4C chopped pecans
>Beat cream cheese, 1 egg, 1/2C sugar, 1tsp vanilla and salt at med. speed with electric mixer until smooth. Pour into pie crust.
Sprinkle evenly with chopped pecans
>Whisk together corn syrup and remaining 3 eggs, 1/4C sugar and 1 tsp vanilla; pour over pecans. Place pie on baking sheet.
> Bake at 350 degrees on lowest oven rack 55-min or until done. Cool on wire rack. Best chilled and served the next day.
We do have all the supplies needed for the Spinning card Kathryn of The Scrap Beach is doing next Thursday. So you can find those in the store
As I have been promising...here is a fabulous twist on traditional Pecan Pie. Once I made this I never made one the regular way again. I hope you enjoy it as much as my gang does!
'nite all, Barrie & Carol
Pecan Cheesecake Pie
1 Deep dish pie crust
1 8oz pkg cream cheese softened
4 lg eggs
3/4C sugar divided (1/4 & 1/2)
2tsp vanilla divided
1/4tsp salt
1 C Light corn syrup
1 1/4C chopped pecans
>Beat cream cheese, 1 egg, 1/2C sugar, 1tsp vanilla and salt at med. speed with electric mixer until smooth. Pour into pie crust.
Sprinkle evenly with chopped pecans
>Whisk together corn syrup and remaining 3 eggs, 1/4C sugar and 1 tsp vanilla; pour over pecans. Place pie on baking sheet.
> Bake at 350 degrees on lowest oven rack 55-min or until done. Cool on wire rack. Best chilled and served the next day.
Sunday, December 4, 2011
New Year's Bash News and More Recipes
WOW! The New Year's Eve sign ups for the prizes are off to a whopping start! In just four days we had as many entered as we did for a total last year. Do you think this is going to be fun ...or what?
Our sponsors are so generous. We are thrilled with the response from so many of the vendors. We'll be listing the prizes on the Bash Blog as soon as everything is in. We will know then how many prizes we will be giving away. For all of us that is the most fun part of the party!
A very important reminder ...you will be hearing all of us repeat this several times until the Bash Day. It will really help if everyone logs on to the UStream channel all throughout the day. Even six hours early and just stay logged in. You may want to check every so often to make sure you are still logged in. This will help so that everyone isn't trying to get on at the same time. That always causes people to get booted out and slows everything down. We want to do everything we can to keep UStream happy and functioning wonderfully thru the nite and next day.
We have gotten in some new recipes and one of these from Margaret Ann Moffat (aka heavenlymam) looks so dangerous! We want to hear from those of you who try this. I can't wait!!
Choc Mug Cake
1 coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg - whisked
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts (optional)
Small splash of vanilla
How to make it
________________________________________
• Add dry ingredients to mug, and mix well .
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if using) and vanilla, and mix again.
• Put your mug in the microwave and cook for 3 minutes on high.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake any time of the day or night.
**** **** ****
Here are a few sent in by our own Gentleman Crafter Jim Hanks. Not only does he craft ...but he cooks too!
These look real yummy and very South West! Thanks Jim!
Easy Chicken Tetrazzini without Olives
1 med. package thin spaghetti
3 cans Cream of Mushroom soup
3 cans Cream of Chicken soup
5 chicken breasts fully cooked
2 cups of cheddar cheese to cover
Boil noodles according to package directions. While pasta boils, shred chicken and combine soups together in large bowl. When pasta becomes al dente, drain and add into soup mixture. Pour into a greased 9 x13 casserole dish. Bake at 350 for 30 minutes
Football Dip
4 8oz. packages of cream cheese
1 can Rotel tomatoes mild or spicy
1 pound breakfast sausage
Fry sausage and drain
Add Rotel and cream cheese to Crock Pot and stir in sausage. Heat until cheese is melted and warm.
Chicken Cheese Soup
Boil 4 chicken breasts and 2 Tsp. salt in water. When done reserve liquid. Cool chicken and cut up. In a skillet melt 1 stick butter. Add 1 cup chopped onion and three chopped celery stalks. Sautee until soft. When done set aside. Cook 1 package of large elbow macaroni in reserved broth. When macaroni is done add onions celery and cut up chicken. Add enough water and chicken broth to almost fill pot. Add 1 pound Velveeta cheese chopped up. Cook until cheese melts stirring occasionally. Test for more salt if needed.
Mom’s Chocolate Pie
In a sauce pan heat together 1 cup sweet milk, 1/2 cup of coco and butter about the size of an egg. Beat yolks of two eggs add to milk mixture. Add I cup of sugar to mixture. In a separate bowl dissolve 2 tsp. of corn starch in milk. Add a pinch of salt, 1 tsp. Vanilla. Stir into the heated milk mixture. Cook until thick. Pour in baked pie shell. If desired use the two egg whites to make meringue.
Jim’s Favorite King Ranch Casserole
1 can cream of mushroom soup
1 can cream of Chicken soup
1 can Rotel Tomatoes with Habaneras ( I like it HOT!)
½ cup Chicken broth
2 cups diced chicken fully cooked
12 corn tortillas torn into pieces
½ cup chopped onion
2 cups shredded cheddar cheese
Salt, pepper and garlic flakes
Preheat oven to 350. Mist a 9x13 casserole dish with non-stick cooking spray. Blend soups, tomatoes and chicken broth together. Layer half the chicken, tortillas, onion, cheese and soup mixture into casserole and sprinkle with salt, pepper and garlic flakes. Repeat layers ending with shredded cheese.
Bake 1 hour uncovered.
Jim’s Very own Hot Sauce!!!
In a blender add the following and blend until smooth. Grab some tortilla chips and a margarita and your good to go!
1 Large Can Peeled Whole Tomatoes
2 or 3 Jalapeños
1 White Onion quartered
Handful of Cilantro
2 Heaping Tablespoons of jarred Minced Garlic
Dash of Seasoning Salt, Pepper, Course Salt, Lime Juice
Hope everyone enjoys all the recipes from all over the country and from our ladies overseas. Thanks to everyone that has submitted some for us to try. It would be fun to hear who tries what ...so let us know!
I'll be back tomorrow with more updates and my recipe for Pecan Cheesecake Pie!
'nite all, Barrie & Carol
Our sponsors are so generous. We are thrilled with the response from so many of the vendors. We'll be listing the prizes on the Bash Blog as soon as everything is in. We will know then how many prizes we will be giving away. For all of us that is the most fun part of the party!
A very important reminder ...you will be hearing all of us repeat this several times until the Bash Day. It will really help if everyone logs on to the UStream channel all throughout the day. Even six hours early and just stay logged in. You may want to check every so often to make sure you are still logged in. This will help so that everyone isn't trying to get on at the same time. That always causes people to get booted out and slows everything down. We want to do everything we can to keep UStream happy and functioning wonderfully thru the nite and next day.
We have gotten in some new recipes and one of these from Margaret Ann Moffat (aka heavenlymam) looks so dangerous! We want to hear from those of you who try this. I can't wait!!
Choc Mug Cake
1 coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg - whisked
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts (optional)
Small splash of vanilla
How to make it
________________________________________
• Add dry ingredients to mug, and mix well .
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if using) and vanilla, and mix again.
• Put your mug in the microwave and cook for 3 minutes on high.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake any time of the day or night.
**** **** ****
Here are a few sent in by our own Gentleman Crafter Jim Hanks. Not only does he craft ...but he cooks too!
These look real yummy and very South West! Thanks Jim!
Easy Chicken Tetrazzini without Olives
1 med. package thin spaghetti
3 cans Cream of Mushroom soup
3 cans Cream of Chicken soup
5 chicken breasts fully cooked
2 cups of cheddar cheese to cover
Boil noodles according to package directions. While pasta boils, shred chicken and combine soups together in large bowl. When pasta becomes al dente, drain and add into soup mixture. Pour into a greased 9 x13 casserole dish. Bake at 350 for 30 minutes
Football Dip
4 8oz. packages of cream cheese
1 can Rotel tomatoes mild or spicy
1 pound breakfast sausage
Fry sausage and drain
Add Rotel and cream cheese to Crock Pot and stir in sausage. Heat until cheese is melted and warm.
Chicken Cheese Soup
Boil 4 chicken breasts and 2 Tsp. salt in water. When done reserve liquid. Cool chicken and cut up. In a skillet melt 1 stick butter. Add 1 cup chopped onion and three chopped celery stalks. Sautee until soft. When done set aside. Cook 1 package of large elbow macaroni in reserved broth. When macaroni is done add onions celery and cut up chicken. Add enough water and chicken broth to almost fill pot. Add 1 pound Velveeta cheese chopped up. Cook until cheese melts stirring occasionally. Test for more salt if needed.
Mom’s Chocolate Pie
In a sauce pan heat together 1 cup sweet milk, 1/2 cup of coco and butter about the size of an egg. Beat yolks of two eggs add to milk mixture. Add I cup of sugar to mixture. In a separate bowl dissolve 2 tsp. of corn starch in milk. Add a pinch of salt, 1 tsp. Vanilla. Stir into the heated milk mixture. Cook until thick. Pour in baked pie shell. If desired use the two egg whites to make meringue.
Jim’s Favorite King Ranch Casserole
1 can cream of mushroom soup
1 can cream of Chicken soup
1 can Rotel Tomatoes with Habaneras ( I like it HOT!)
½ cup Chicken broth
2 cups diced chicken fully cooked
12 corn tortillas torn into pieces
½ cup chopped onion
2 cups shredded cheddar cheese
Salt, pepper and garlic flakes
Preheat oven to 350. Mist a 9x13 casserole dish with non-stick cooking spray. Blend soups, tomatoes and chicken broth together. Layer half the chicken, tortillas, onion, cheese and soup mixture into casserole and sprinkle with salt, pepper and garlic flakes. Repeat layers ending with shredded cheese.
Bake 1 hour uncovered.
Jim’s Very own Hot Sauce!!!
In a blender add the following and blend until smooth. Grab some tortilla chips and a margarita and your good to go!
1 Large Can Peeled Whole Tomatoes
2 or 3 Jalapeños
1 White Onion quartered
Handful of Cilantro
2 Heaping Tablespoons of jarred Minced Garlic
Dash of Seasoning Salt, Pepper, Course Salt, Lime Juice
Hope everyone enjoys all the recipes from all over the country and from our ladies overseas. Thanks to everyone that has submitted some for us to try. It would be fun to hear who tries what ...so let us know!
I'll be back tomorrow with more updates and my recipe for Pecan Cheesecake Pie!
'nite all, Barrie & Carol
Monday, November 28, 2011
BLOG Is OPEN For Sign-Ups!!
Okay...it is LIVE! The New Year's Eve Bash 2012 and Hang Over Party blog is now open for sign-ups for the prize drawings! You can go over to enter but PLEASE READ the instructions carefully and follow them. If you don't follow the instructions your entry will be deleted. I can't stress this enough. We have already deleted about twenty entries this morning. So if you signed up already you should go back and check to see that your name is in there.
We have also had several people enter in the links to their blogs or websites in the box marked URL. PLEASE! Leave that space BLANK! Your entry will be deleted if there is more info than requested.
Read all instructions carefully and enter only YOUR NAME, COUNTRY & EMAIL ADDRESS.
We have had a huge response so far. In the first 24 hours we had about 400 entries. This year should be bigger and wilder that last year. And we added the Hang Over show for New Year's Day so anyone who missed out on the N.Y. Eve show will be able to catch us on Sunday, New Year's Day. We haven't scheduled a time on that day yet but as soon as we do it will be posted on all three blogs. So check back for times. Also Laura and Kathryn will be letting everyone know on their shows so you will be updated.
We hope everyone has a great time. We sure are excited to do it again. We had so much fun last year. This year we have so many of the vendors participating and so many more viewers... keep your fingers crossed that UStream cooperates!
I'll be back with more info and updates so check back...
...Later,
Barrie
We have also had several people enter in the links to their blogs or websites in the box marked URL. PLEASE! Leave that space BLANK! Your entry will be deleted if there is more info than requested.
Read all instructions carefully and enter only YOUR NAME, COUNTRY & EMAIL ADDRESS.
We have had a huge response so far. In the first 24 hours we had about 400 entries. This year should be bigger and wilder that last year. And we added the Hang Over show for New Year's Day so anyone who missed out on the N.Y. Eve show will be able to catch us on Sunday, New Year's Day. We haven't scheduled a time on that day yet but as soon as we do it will be posted on all three blogs. So check back for times. Also Laura and Kathryn will be letting everyone know on their shows so you will be updated.
We hope everyone has a great time. We sure are excited to do it again. We had so much fun last year. This year we have so many of the vendors participating and so many more viewers... keep your fingers crossed that UStream cooperates!
I'll be back with more info and updates so check back...
...Later,
Barrie
Saturday, November 26, 2011
Get Ready For The Next Holiday
Well...the turkey is all picked clean and ready for lunches. We're all weary from the festivities and from shopping (for some of us) and now it is time to gear up for Christmas and right behind it...New Year's. I am still wondering where September went? There is a lot going on in the next few weeks.
This weekend is Carol's 35th wedding anniversary. To me that speaks volumes about a person. She and Dan have been thru raising their family to now, enjoying the rewards in their beautiful grandchildren. I wish them many wonderful years to come...and many more hazelnut lattes. Dan always makes Carol a hazelnut latte while she is mod-ing on the shows. Isn't he sweet??
Laura and Kathryn are working on projects for cards and gift giving. I think they will keep you creating right into the new year. keep checking the blogs for the latest happenings.
We also have a blog set up for you to register for the New Year's Eve Bash and Hang Over Party the next day. We will be posting the link to that blog sometime this weekend so keep checking. The blog will be open for the next three weeks for sign ups. We can't wait. Last year was so much fun we couldn't wait to do it again!
I have some more recipes for your Recipe Albums. These are family favorites of some of our faithful viewers and we thank them for sharing with all of us. You can't beat a tried and true recipe!
I will post more as soon as we have the New Year's Eve Bash Blog live. We will be putting up badges and buttons of our sponsors along with some of the donations and prizes for the two day event. Hope you all will join us for another fun party.
See ya shortly,
Barrie & Carol
BEEF IN ONION GRAVY
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
2 T onion soup mix
2 T beef broth
1 T quick-cooking tapioca
1 lb beef stew meat, cut into 1-inch cubes (Angus beef tastes the best of what I've tried)
Hot cooked noodles, mashed potatoes or rice
In a slow cooker combine the soup, soup mix, broth and tapioca. Let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6 to 8 hours or until meat is tender. Serve over noodles, potatoes or rice.
submitted by; Heather Carter (aka momofcody)
Crockpot Cheesy Potatoes
Ingredients
2 lb. frozen hash browns
1 12-oz. can evaporated milk
1 10-oz. can cheddar cheese soup
2 Tbs. butter or margarine
1 tsp. salt
1/2 lb. cubed ham
4 oz. cheddar cheese, grated
Directions
Place frozen hash browns in crockpot on a low setting. In sauce pan add together evaporated milk, cheese sauce, butter or margarine, and salt. Bring to boil. Pour over potatoes; add ham and mix together. Cook for 3 hours. Add grated cheese and cook for 1 hour.
H. Carter (momofcody)
Chicken Soup
2 chicken breasts
2 and a half pints of cold water (approx)
2 chicken stock cubes
salt and pepper to taste
1 leek (2 if they are small)
2 handfuls uncooked rice (approx)
Place the chicken breasts in a pan and cover with the water (I use about 2 and half pints in the pan I use but a bit more or less won't matter)
crumble the stock cubes into the pan, cover and bring to the boil, simmer for about half an hour then either add the other ingredients (see below) right away or leave aside to cool till next day or later to allow the chicken flavours to develop, I think the soup tastes good whichever way!
If you leave it till later, bring it back up to heat, chop the leek and add to the water and throw a couple handfuls of rice in the pan (I use basmati rice as that is what I use all the time but I don't think it really matters too much) and the salt and pepper to your taste (you can leave this till the rice has fluffed up then you can decide by tasting it how much to add) cover the pan and bring it to the boil then simmer for half an hour or until the rice has fluffed up. You might find if you've been a bit heavy handed with the rice its fluffed up so its not like soup any more however all you need to do is add some more water -I usually add it from the boiled kettle so its as hot as the soup - and let it stand for a minute or two, meanwhile I take out the chicken breasts and roughly chop them into chunks to be put back into the soup to serve it. And that is it. Its so so easy and quick and is as tasty and filling as could be! Serve with some crusty bread and its a meal in itself.
submitted by Martine Hamilton (aka marksgran)
Daisy's Yummy-licious Chocolate Cupcakes!
1/2 C. Butter (1 stick)
1 3/4 C. Sugar
1 tsp Vanilla
3 Eggs
1/2 C. Milk
1 1/2 C. Flour
3/4 C. Chocolate Unsweetened Powder
1/2 tsp. Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
Cream softened butter in the mixer. Add sugar and cream again. Add vanilla. Mix. Add eggs and mix until creamy. Add milk and mix well. Add flour, chocolate, soda, powder, salt. Mix until blended but do not over mix.
Bake in a 350 oven for 18-20 minutes for regular sized cupcakes and 14-15 minutes for mini cupcakes.
Cream Cheese Frosting
1 Cube of Cream Cheese
4-6 cups powdered sugar
1/4 cup milk
Mix until you have the right consistency to work with a piping bag.
submitted by Daisy Vilela
Mexican Dip
1 pound of ground beef 1 Jar salsa
8 plum tomatoes 1 pack Velveeta Medium
scallions
soften 1 pack of cream cheese
put on the bottom ~spread deep dish
Sprinkle taco mix-jalapeno
Cover meat mixture with chopped Velveeta cheese cubed on top
Layer tomato (cubed) scallions
Microwave 10 min. High
Use Jalapeno if you wish.
Buckeye Balls
1 1/2 cup Peanut Butter
1/2 cup unsalted butter room temp.
1 teaspoon vanilla
1 pound conf. sugar
6 oz. semi-sweet
23 tablespoons solid veg. shortening(crisco)
Line baking sheet with wax paper
Mix in bowl~peanut butter, vanilla and powder, sugar and butter with hands to form smooth dough~
shape into bite size balls
Place on waxed paper-place in refg.
In double boiler melt 6 oz. sweet choc, shortening (do not boil) when smooth pour into small
measuring cup. Remove balls from reg. insert toothpics-dip into choc. 3/4 way return to wax paper
choc. side down remove pick.
Refrig. 30 mins or more until choc. is firm, not sticky
To store remove balls from waxed paper. Place in container with wax paper in between. You can freeze
them, too.
submitted by Zandra Cudney
This weekend is Carol's 35th wedding anniversary. To me that speaks volumes about a person. She and Dan have been thru raising their family to now, enjoying the rewards in their beautiful grandchildren. I wish them many wonderful years to come...and many more hazelnut lattes. Dan always makes Carol a hazelnut latte while she is mod-ing on the shows. Isn't he sweet??
Laura and Kathryn are working on projects for cards and gift giving. I think they will keep you creating right into the new year. keep checking the blogs for the latest happenings.
We also have a blog set up for you to register for the New Year's Eve Bash and Hang Over Party the next day. We will be posting the link to that blog sometime this weekend so keep checking. The blog will be open for the next three weeks for sign ups. We can't wait. Last year was so much fun we couldn't wait to do it again!
I have some more recipes for your Recipe Albums. These are family favorites of some of our faithful viewers and we thank them for sharing with all of us. You can't beat a tried and true recipe!
I will post more as soon as we have the New Year's Eve Bash Blog live. We will be putting up badges and buttons of our sponsors along with some of the donations and prizes for the two day event. Hope you all will join us for another fun party.
See ya shortly,
Barrie & Carol
BEEF IN ONION GRAVY
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
2 T onion soup mix
2 T beef broth
1 T quick-cooking tapioca
1 lb beef stew meat, cut into 1-inch cubes (Angus beef tastes the best of what I've tried)
Hot cooked noodles, mashed potatoes or rice
In a slow cooker combine the soup, soup mix, broth and tapioca. Let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6 to 8 hours or until meat is tender. Serve over noodles, potatoes or rice.
submitted by; Heather Carter (aka momofcody)
Crockpot Cheesy Potatoes
Ingredients
2 lb. frozen hash browns
1 12-oz. can evaporated milk
1 10-oz. can cheddar cheese soup
2 Tbs. butter or margarine
1 tsp. salt
1/2 lb. cubed ham
4 oz. cheddar cheese, grated
Directions
Place frozen hash browns in crockpot on a low setting. In sauce pan add together evaporated milk, cheese sauce, butter or margarine, and salt. Bring to boil. Pour over potatoes; add ham and mix together. Cook for 3 hours. Add grated cheese and cook for 1 hour.
H. Carter (momofcody)
Chicken Soup
2 chicken breasts
2 and a half pints of cold water (approx)
2 chicken stock cubes
salt and pepper to taste
1 leek (2 if they are small)
2 handfuls uncooked rice (approx)
Place the chicken breasts in a pan and cover with the water (I use about 2 and half pints in the pan I use but a bit more or less won't matter)
crumble the stock cubes into the pan, cover and bring to the boil, simmer for about half an hour then either add the other ingredients (see below) right away or leave aside to cool till next day or later to allow the chicken flavours to develop, I think the soup tastes good whichever way!
If you leave it till later, bring it back up to heat, chop the leek and add to the water and throw a couple handfuls of rice in the pan (I use basmati rice as that is what I use all the time but I don't think it really matters too much) and the salt and pepper to your taste (you can leave this till the rice has fluffed up then you can decide by tasting it how much to add) cover the pan and bring it to the boil then simmer for half an hour or until the rice has fluffed up. You might find if you've been a bit heavy handed with the rice its fluffed up so its not like soup any more however all you need to do is add some more water -I usually add it from the boiled kettle so its as hot as the soup - and let it stand for a minute or two, meanwhile I take out the chicken breasts and roughly chop them into chunks to be put back into the soup to serve it. And that is it. Its so so easy and quick and is as tasty and filling as could be! Serve with some crusty bread and its a meal in itself.
submitted by Martine Hamilton (aka marksgran)
Daisy's Yummy-licious Chocolate Cupcakes!
1/2 C. Butter (1 stick)
1 3/4 C. Sugar
1 tsp Vanilla
3 Eggs
1/2 C. Milk
1 1/2 C. Flour
3/4 C. Chocolate Unsweetened Powder
1/2 tsp. Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
Cream softened butter in the mixer. Add sugar and cream again. Add vanilla. Mix. Add eggs and mix until creamy. Add milk and mix well. Add flour, chocolate, soda, powder, salt. Mix until blended but do not over mix.
Bake in a 350 oven for 18-20 minutes for regular sized cupcakes and 14-15 minutes for mini cupcakes.
Cream Cheese Frosting
1 Cube of Cream Cheese
4-6 cups powdered sugar
1/4 cup milk
Mix until you have the right consistency to work with a piping bag.
submitted by Daisy Vilela
Mexican Dip
1 pound of ground beef 1 Jar salsa
8 plum tomatoes 1 pack Velveeta Medium
scallions
soften 1 pack of cream cheese
put on the bottom ~spread deep dish
Sprinkle taco mix-jalapeno
Cover meat mixture with chopped Velveeta cheese cubed on top
Layer tomato (cubed) scallions
Microwave 10 min. High
Use Jalapeno if you wish.
Buckeye Balls
1 1/2 cup Peanut Butter
1/2 cup unsalted butter room temp.
1 teaspoon vanilla
1 pound conf. sugar
6 oz. semi-sweet
23 tablespoons solid veg. shortening(crisco)
Line baking sheet with wax paper
Mix in bowl~peanut butter, vanilla and powder, sugar and butter with hands to form smooth dough~
shape into bite size balls
Place on waxed paper-place in refg.
In double boiler melt 6 oz. sweet choc, shortening (do not boil) when smooth pour into small
measuring cup. Remove balls from reg. insert toothpics-dip into choc. 3/4 way return to wax paper
choc. side down remove pick.
Refrig. 30 mins or more until choc. is firm, not sticky
To store remove balls from waxed paper. Place in container with wax paper in between. You can freeze
them, too.
submitted by Zandra Cudney
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