Monday, October 30, 2017

Butterfinger Cookies

 Last year I had a staff development, so I was a little late getting home....and then the hundreds of trick or treaters became the tens.  I ended up with a few hundred pieces of candy.  One part of the stash were all these butterfingers.
I found a recipe via twopeasandtheirpod.  It was a fun crispie cookie....that I shared with my coworkers....if the trick or treaters won't come to me-I'll go to them.
Butterfinger Cookies
Ingredients:  1 c. flour, 1/2 t. baking powder, 1/2 t. baking soda, 1/4 t. salt, 1/2 c. butter (at room temperature), 1/2 c. sugar, 1/2 c. brown sugar, 1 egg, 1 t. vanilla, 1 c. old fashion oats, 1 1/4 c. Rice Krispies cereal, 1 c. chocolate chips, 1 c. chopped Butterfinger candy bars
Instructions:
1.  Head over to 375.  Line a baking sheet with parchment paper or silicon baking mat.
2.  Mix flour, baking powder and soda, and salt.
3.  In a separate bowl cream together butter, sugar, egg, and vanilla.  Add it flour mix.
4.  Stire in oats, cereal, chocolate chips, and Butterfinger chunks.  Don't over mix.
5.  Place on trays in tablespoon size pieces.  Bake 10-12 minutes.  Cookie for 2 minutes.  Remove from trays.

Thursday, October 26, 2017

Dollar Store Halloween Crafts

 Things have been a little crazy the last few months, but I did have a little time to swing by GMT and share a few cheap and easy Halloween crafts.  Here is the segment, but I also took a few pictures. 
 One craft I shared were these spell jars.  I found the tutorial via FlamingoToes.  She used pictures from graphicfairy.  I just blew up the pictures to fit inside these little dollar store fish bowls (the original tutorial used Christmas ornaments). 
 To make them smokey I used a really quick spray of spray paint.  I also found some candle sticks at the dollar store I sprayed black to display these on. 
 Another craft were these dollar store village pieces.  I've sprayed these white and added glitter in the past, and this go round I sprayed them black to make a little haunted village.

Friday, October 20, 2017

French Dip Sliders

 I have been in a meal rut.  I'm trying really hard to cook most nights and make a little bit more so I can pack several lunches for myself throughout the week.  I've made it to mid October and so far I have done pretty good about not stopping to grab fast food b/c I lack a plan.  BUT.....I've sort of run out of things I wanted to try, so I went on a hunt.  I found a this recipe at Chelsea'sMessyApron.  It sounded good, but pinterest has been a cruel cruel liar in the past.  This time.  This time, pinterest (and Chelsea) hit it out of the ball park.  I did make some adjustments b/c I knew in the past with the ham version of these it could be a little TOO buttery (words I never thought I'd say).  I also don't like tons of meat, so I adjusted that as well.  See recipe below.  Now I need to go exploe every slider recipe on pinterest. 
French Dip Sliders
Sandwich Ingredients
 2 T of softened butter, 1 pkg Hawaiian sweet rolls (12 total), 1/2 lb deli roast beef (mine was more on the rare side since it was going to bake more, and I asked for it to be thinly sliced), 12 slices of provolon cheese slices, 1 1/2 c. french fried onions
Seasoning Ingredients
4 T butter, 1 pkt of Au Jus seasoning mix (divided), 1/2 t. Worcestershire sauce, 1 1/2 T sesame seeds, 1/4 t. onion powder, 1/4 t seasoning salt, 1/4 t. dried minced garlic
Instructions: 
1.  Heat oven to 350 and butter the bottom of a pan. 
2.  Cut the rolls in half without seperating the rolls. 
3. Place bread bottom in pan.  Spread out 6 pieces of cheese, your meat, french fried onions, and 6 more slices of cheese.  Add top to rolls. 
4.  Stir together 1 1/2 t. of the Au Jus mix, butter, Worcestershire, sesame seeds, onion powder, seasoning salts, and garlic.  Brush over the top of the rolls. 
5.  Bake for 15-18 minutes.  Use a sharp knife to seperate the rolls. 
6.  While sliders cool some, add the rest of the Au Jus mix to a pan with 2 c. of cold water.  Stir and bring to a boil and then reduce the heat to a simmer and allow to thicken.  Serve with sandwiches. 

Wednesday, October 18, 2017

Cabbage Coleslaw


I made this coleslaw a few weeks back.  On day three I realized I hadn't photographed it, and by this point it had turned purple from the purple cabbage, but it still tasted good.  In fact, it was better the next day.
It was easy to toss together, and it sounded strange, but it was one of my favorites to date.  If I was feeding this to others I might skip the purple cabbage just for looks, or maybe not, it's kind of fun!
Ingredients:  
1 med head of cabbage, shredded (I grabbed a bag that was already shredded and had carrots), 1 large red onion (diced), 1 c. grated carrots, 2 stalks of celery (chopped), 1 c. white sugar, 1 c. white vinegar, 3/4 c. veg. oil, 1 T salt, 1 T dry mustard, black pepper to taste.
Instructions:
Mix all the veggies.  Sprinkle with sugar and mix well.
In a saucepan combine the vinegar, oil, salt, mustard, and pepper.  Bring to a boil and pour over the cabbage.  Mix well.
Chill and serve cold.

Monday, October 16, 2017

Crockpot Mexican Dish


I made this really simple side dish to serve at a Mexican themed meal recently.  I was looking for something easy to toss together to go along with everything I was monitoring on the stove, and this was perfect because it cooks itself.  You can add any veggies or spices according to your taste.

Crockpot Spanish Rice
Ingredients:  1 c. long grain rice (uncooked), 1 c. water, 1 14.5 once can of diced tomatoes (included the juice), 1/2 c. chopped onions, 1/2 c. chopped green peppers, 1/2 t. salt, 2 cloves of minced garlic, 1 T. ground cumin, 1 T. chili powder
Instructions:  Place all the ingredients in a crockpot.  Stir together.  Cook for 2-3 hours on low until all the water has evaporated out of the rice.

Friday, October 13, 2017

Adult Lunchables

 I've been in a freezer dinner rut the last few years, so this year I bought some cute little containers via Amazon and I've been trying to make my own version of adult lunchables.  I haven't taken a picture of all of them.  I did BBQ and Slaw once....and a few others, but here are a few pictures, mostly for my own good, of some of the ones I've enjoyed most. 
 I'm all about sweets...and salads. 
I try to eat my main meal for lunch....it allows me to eat less for dinner.  Some of these I eat over two days too, but it's allowed me to go to work more prepared to prep these in advance. 

Wednesday, October 11, 2017

Mail a Pumpkin

I'm always trying to find fun ways to send things through the mail. This Halloween I'm sending some treats in these little pumpkin cans.  
 I used a pull tab can of soup that I opened with one of the openers that removes the lid without leaving a sharp edge.  I then sprayed the can orange.
I filled the can with little treats I found at the dollar spot and Party City favor bins.
I added some confetti from Hobby Lobby to fill the extra space.

 I took a glue gun to reattached the lid so it can be 'popped open.'  Since this is going through the mail I'm also taping it.
I colored on a face with a black paint pen and added labels and mailing labels to the can and then sent it on it's way.
 You'd be surprised by what you can ship through the mail-no brown envelope required.

Monday, October 09, 2017

Cornbread Stuffing Muffins

     The great debate is always cornbread or white bread.  The answer is cornbread....at least if your roots go deep into the south.  I love dressing/stuffing, and this recipe is very similar to my grandmothers dressing (minus the sausage).  These are savory, so they make a great dinner side, or if you don't mind savory (and I don't) I love to pop these in for breakfast as well.
     Truth, I don't really need a season or a time of day to justify eating these.  They are delicious.  The key is picking a good cornbread mix-nothing too sweet/honey-ish.
     So...if you want to try out a stuffing as it should be-try these!  (The original recipe is from JimmyDean.)
Cornbread Stuffing Muffins
Ingredients:  1 lb sage sausage (I halved this b/c it's all I had), 2 large stalks of celery (finely chopped-should be about 1 c.), 1 medium onion (finely chopped-should be about 1 c.), 2 boxes of corn bread muffin mix (about 16 oz each), 2 eggs, 2/3 c. chicken broth, 1/4 c. sour cream, 1/2 t. ground sage, kosher salt, 1/2 t. ground black pepper
Instructions:  
1.  Cook sausage, onion, and celery until sausage is brown.  Drain and set aside.
2.  Beat egg, add chicken broth, and yogurt.  Blend well.  Add in muffin mix and stir until just moistened.  Stir in sausage, sage, salt and pepper.
4.  Spoon into greased muffin cups (about 3/4 of the way full).
5.  Bake 15-20 minutes (until light golden brown).

Friday, October 06, 2017

December Daily: The Reason Why

This year I'm planning on participating in December Daily.  I'm trying to set up a few pages in advance b/c based on my calendar already it's going to be a busy December.  I'm going to try to keep up, but it's easy to say now.  Last week I made a calendar for my album, and this week I finished my reason why.  
The gist behind this page is that you set a purpose or a reason why (novel, I know) behind why you want to scrapbook December on a daily basis.  I'm not doing a traditional 12x12.  I'm trying out the 6x8 form with pockets and cards so that scrapbook will be a lot easier day to day.  I've also been posting my haul videos here.  I am pretty sure I'm set to do December Daily for the next 14 years, but whatever...you never know when the scrapbook stores are going to have a drought. 

Wednesday, October 04, 2017

Fall Wreath

My pal Kelly asked me for a fall wreath, so I put together a few of my favorite tricks.  
I grabbed a foam wreath (they sell these at the Dollar Tree, but you can find larger sizes at any craft store, they just aren't as cheap).  I found some yarn from Hobby Lobby on clearance that matched the fall colors I had in mind.  I simply wrapped it around and around.    I used some felt I had in my house already to make some flowers to attach.  Very easy and affordable.

Monday, October 02, 2017

Gooey Pumpkin Butter Cake

Last year some of the gals at work decided to do a friendsgiving after a long day of working our school's version of the Turkey Trot.  We usually don't get to eat until almost 2 pm, so we've got the appetite for a potluck!  I decided to try out Paula Dean's version of the gooey pumpkin cake.  Trying her chocolate chip gooey butter cake at her restaurant in Savannah it still one of my favorite culinary adventures.  This dessert did NOT disappoint.  I love the yellow cake crust...and pumpkin is always a good idea!  
Gooey Butter Pumpkin Cake
Ingredients for Crust:  1 pkg (18 1/4 oz) yellow cake mix, 1 egg, 8 T of butter (melted)
Ingredients for Filling:  8 oz pkg cream cheese softened, 15 oz can of pumpkin, 3 eggs, 1 t. vanilla, 8 T of butter (melted), 16 oz powdered sugar.  
Whipped Cream
Instructions:  
1.  Heat the oven to 350.
2.  Combine the cake mix, egg, and butter.  Mix well with an electric mixer.  Press into the bottom of a greased 13x9 inch pan.  
3.  In a separate bowl.  Beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.  Last add the powdered sugar, cinnamon, and nutmeg.  Mix well.  
4.  Spread pumpkin filling over the cake mix.  Bake for 40-50 minutes.  The center should be a little gooey when you pull it out of the oven.  
5.  Serve with whipped cream.