Tuesday, October 04, 2016

Inside Out Caramel Apples...so NOT

I'm not much a presentation person - we all know this. I suck at it. But I saw this recipe for inside out caramel apples and thought it was worth the effort.  Um, no!  So I don't know what this lady did to make hers turn out, but mine did NOT work.  I made the caramel as instructed....hollowed out apples (totally annoying), dried them....had them sit overnight in fridge.  Went to cut them....and this happened. The caramel wouldn't cut, it came out...in others words a total mess.  The lady who did this is either lying or some type of magician.  My recommendation...don't be seduced!  This isn't possible for mere mortals....at least not this one!

Monday, October 03, 2016

Cornbread Salad

I made this for a potluck recently and it was well received!

Cornbread Salad
Modified from Taste of Home

1 pkg (8.5 oz) corn bread/muffin mix
1 cup (8 oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, chopped (I used two large local ones and then 2 Romas)
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup onions, diced
1 lb hamburger, cooked and cooled (this used 2 cans of pinto beans, which I hate...I used a pound of moose meat, seasoned with Montreal Steak seasoning instead)
2 cups (8 oz) shredded cheddar (I actually used mostly Colby jack)
10 bacon strips, cooked and crumbled
1 bag (12 oz) frozen corn, thawed (they had 3.5 cups here, I just used my full bag)

Prepare and bake corn bread according to package and then crumble when cool (so I made this the day before...this would also be a good use up for leftover cornbread).  Mix sour cream, mayo and dressing mix until blended.  In a separate bowl, combine tomatoes, peppers and onions. 

Layer in a glass bowl (like a trifle bowl) half of each in this order: corn bread, meat, tomato mixture, cheese, bacon, corn and dressing.  Repeat layers with other half.  Top with parsley if desired (they used green onions, I pulled parsley from my beds out back).

Refrigerate 3 hours (so I actually make all the layers the night before, then assembled the day of and then just refrigerated until it was time to eat).

Makes 16 servings (it makes a LOT).

Monday, September 26, 2016

Chicken and Sweet Potato Potpie

I made this on Friday - very yummy! I really like how the crust works out!

Chicken and Sweet Potato Potpie
Modified from Taste of Home

2 tsp oil
1/2 lb mushrooms, diced
1 onion, chopped
1 large sweet potato, cubed
1 red pepper, chopped
1 carrot, diced
2 cups + 2 tbsp chicken broth, divided
1/3 cups flour
1/2 cup milk
4 cups chopped chicken (they used a rotisserie chicken)
4 tbsp celery flakes
1/4 tsp rosemary
1/3 tsp salt
1/3 tsp thyme
1/4 tsp pepper
5 sheets phyllo dough
cooking spray

Preheat oven to 425.  In a large skillet, heat the oil over medium-high heat.  Add the veggies and cook for 5-8 minutes.  Add 1/4 cup broth.  Reduce heat; cook, covered, over medium low heat unit veggies are tender, 6-8 minutes.

Sprinkle flour over veggies and cook and stir for 1 minute.  Gradually add milk and remaining broth.  Bring to a boil; cook and stir until sauce is thickened, about 2 minutes.  Stir in shredded chicken and seasonings.  Transfer to a baking dish coated with cooking spray.  Bake, uncovered, until heated through, 10-15 minutes.

Meanwhile, stack all five sheets of phyllo dough.  Roll up lengthwise, cut crosswise into 1/2 inch strips.  In a bowl, toss strips to separate, spritz with cooking spray.  Place on a ungreased baking sheet; spritz again.  Bake until golden brown, 4-5 minutes.  Arrange over hot chicken mixture.

Serves 6.

Scrapbook Updates

Adam and Legos


Seward trip

Adam and hockey


Finished greenhouse

Homer Trip....

So what did I bring back from Homer?  Games and yarn! Plus a couple of books...we found an awesome used bookstore!

Michigan Trip

Teaching Ray's cousin Jarl

Gaming with the boys

Zombie Dice at the park



Brown's - Ray favorite restaurant that is closing in the fall
It was quite hot - everyone got in the pool!


Ellie and Great-Grandpa



Great Grandma and Ellie

Ellie helping can

Andrew reading to Ellie

Sunday, September 25, 2016

Oatmeal Apple Muffins

Oatmeal Apple Muffins
Modified from My Recipes

1 2/3 cups quick cooking oats
2/3 cups flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup buttermilk (or milk and lemon juice)
1/4 cup oil
1/4 tsp cloves
2 eggs
2 cups frozen apples (they used blueberries)
2 tbsp flour
cooking spray

Preheat oven to 400.  Place oats in food processor, pulse 5-6 times or until oats resemble coarse meal.  Place in a large bowl.  Add flours and next 5 ingredients (through salt) to oats; stir well.  Make a well in the center of mixture.

Combine buttermilk and next 3 ingredients (through eggs).  Add to flour mixture; stir just until moist. 

Toss apples with 2 tbsp flour, and gently fold into batter.  Spoon batter into muffin cups coated with cooking spray.  Bake at 400 for 20 minutes.  Cool on wire rack.

Makes a dozen muffins (they got 16 but I think they used cupcake tins while I used muffins tins). 

Sunday, September 11, 2016

Thursday, September 08, 2016

Adam's Robot

Adam really wanted this robot - he earned it this summer with his reading program.  It was difficult to put together, but it is pretty cool!

First Day of School

Andrew - Swanson, 1st

Adam - Sherrod, 3r

Summer Fun

Hiking the Butte


Lego Fireplane...oh my goodness was this HARD

The "girls"

Helping push Ellie

Helping push Ellie

Thunderbird Falls

Driving the 4-wheeler


Holding Ellie


Holding Ellie

Knitting Projects

What did I finish over the summer?
I did two baby blankets (plus finished two crochet ones that my great-grandmother started) as baby gifts. We gave games with them....
A sun hat for my niece...it took three times due to gauge issues.

And I finally finished the evil blanket.  And yes, I really BURNED the pattern when I was done. It was that evil.  This took me like three years and much angst. 

Sunday, August 28, 2016

Pizza Bombs

These were excellent and surprisingly easy!

Pizza Bombs
Modified from Buzz Feed
2 cans (7.5 oz) biscuit dough (they used the 16.3 oz can and divided each into two pieces)
Pizza sauce
mozzarella, cut into cubes
2 tbsp butter, melted
2 cloves garlic, minced
pepper, to taste (I didn't use the salt they said because cheese is so salty)
1 tbsp. Italian seasoning
Shredded parmesan cheese

Press each biscuit into a circle.  Place a small dollop (seriously small!) of pizza sauce, 1 pepperoni and 1 cube of mozzarella on each biscuit round.  Press edges together to seal in filling.  Lay the pizza bombs on a baking sheet lined with greased parchment paper.  Combine melted butter, garlic, pepper and Italian seasoning in a small bowl.  Brush the butter mixture over the pizza bombs and top with parmesan. 

Bake at 375 for 15-20 minutes. 

Makes 20 bombs.