One more headband, until the next...

I am apparently on a headband kick.  I found another one to knit that is not only cute, but super easy, and fast.  The pattern was free, so why not!  I will share the pattern with you, but first I am going to vent, for just a moment.

I have a love/hate relationship with Urban Outfitters.  I think the company is adorable, has great style, funky items, etc...  I also think that they go overboard, for example who would really wear hot pink pants with a silver glittery top!  OK, that actually sounds a little cute to me, but there are times I love what they have, and other times I can't find a single thing I like.  Anyway, my husband was flipping through the last catalog, and guess what!  A headband, this headband (not exactly, but pretty darn close), is for sale...  For $28....  Really!?  Here is what it looks like:

Sorry if the pic is a little small, but you can also go to their website and check it out if you want.  So for those of you that do not knit, and are interested in this headband, I accept donations for time and yarn used, so you can have one handmade, and not mass produced.  I am not boycotting the store or anything, but I can make it!

Anyway, here is the site for the free headband if you want to make it on your own.  Happy knitting!
http://elisamclaughlin.com/design/patterns/  

Green Chili Apple Pie

Yes, I said green chili apple pie!  Interesting but delicious?  Definitely!!!  I am totally giving my husband all the credit on this one.  This was his idea, and he made it, almost completely on his own.  I rolled out the crust for him.  He can cook, very well, but he has never made a pie before, and usually stays away from deserts.  But this one he just could not get off his mind, and I am sharing it with you!

We are addicted to food television.  There is one show in particular, Unique Sweets, on the Cooking Channel, that got my husband hooked on the pie idea.  On a side note, this show will seriously spark some sweet (and savory) cravings!!!  Breads, pies, doughnuts, gelato pops, etc...  I want to make it all and eat it all!  Any who, this pie was featured on one show, and really is an excellent example of combining sweet and savory flavors for a unique, delicious treat.  I do not usually like fruit pies, but this one had me coming back for another bite, and another, and another.

The pie crust is flaky and has a hint of cheddar cheese, and the filling has the same sweet flavor in an ordinary apple pie, but a tang and hint of spice from the green chili's.  It sounds odd, but the flavors work together to create a delightful explosion of yumminess!  Here is the recipe which you can also get from http://www.cookingchanneltv.com/recipes/green-chile-apple-pie-recipe/index.html.  This was also featured in the NY Times, and there is a variation of the recipe there too.  This is my husband's variation, a mix of the two.  It is so good!

Ingredients:

Pie Crust:
1/3 cup chilled unsalted butter
1 cup flour
1/4 cup grated sharp cheddar cheese
pinch of salt
about 5 tbsp. cold water


Filling:
4 - 5 large tart apples (use Granny Smith, Jonagold, or Honeycrisp) peeled, cored, and thinly sliced
1/2 cup green chilies (Hatch chilies, roasted and chopped.  Watch the heat as you can get them mild or hot.  Canned are acceptable.)
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch of salt
juice of 1/2 lemon


Topping:
1/2 cup flour
1/2 cup chopped walnuts
1/4 cup dark brown sugar
1/4 cup melted unsalted butter


Directions:


For the crust:  Cut the butter into the flour and salt until you have a sand-like consistency with pea size lumps of butter.  I have found using your hands is best for this.  Add the cheese and toss gently.  Slowly add water, 1 tbsp. at a time until the dough just comes together.  Form a disc, wrap and chill for at least an hour.  Once the dough is chilled, roll out dough and place in a 9-inch pie pan.  Crimp the edges.


Preheat the oven to 425°.  


For the filling:  In a large bowl, combine the apples, chilies, granulated sugar, cornstarch, brown sugar, cinnamon, allspice, nutmeg, salt, and lemon juice.  Mix well and pour into the pie crust, including all the juices.


For the walnut streusel:  In a smaller bowl, combine the flour, walnuts, sugar, and butter.  Mix until crumbly.  Sprinkle on top of the pie filling.


Bake for 10 minutes.  Then turn the oven down to 375° and bake for 30 - 40 minutes longer, until the juices are bubbling and the crust has lightly browned.


Cool and enjoy!  Fell free to try with a nice scoop of vanilla ice cream!

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Classic Hummus

This household gets on hummus kicks every now and again.  I have tried making different types of hummus to switch it up, and to see if my daughter likes the different flavors we come up with.  Roasted garlic, edamame, and black bean with lime are the last few I have made.  They are all very good, but sometimes I forget about why I love hummus to begin with!  The simple taste of chickpeas, tahini, garlic, and lemon are simple, easy, and delicious!

The recipe I am about to share is one I am hoping the whole family will enjoy!  My daughter gobbled it up, and so did I!  She literally kept trying to put her fingers in it to scoop out more!  I suggest serving it with baked pita chips and/or your favorite veggie sticks (celery, carrots, and cucumber are just a few that would be yummy with this), since fingers are just a little messier.  Enjoy!

Classic Hummus

Ingredients:

1 can prepared (cooked) chickpeas (no salt added preferably), drained, but juice reserved
2 garlic cloves crushed
1/4 cup tahini
1/4 cup juice from the chickpeas
juice of 1 lemon
2 tbsp olive oil
salt and pepper to taste

Directions:
Combine all ingredients in a food processor and blend until smooth and creamy.  This may take a few minutes.  Serve immediately or store in fridge.  I like to drizzle mine with a little olive oil and paprika when serving.

From here you can add all kinds of ingredients to spice up your hummus.  I mentioned a few above, but more suggestions are roasted red pepper, artichokes, eggplant, spicy (add some hot sauce or cayenne), the possibilities are endless!  Have fun with it!

 

Hats for Christmas!

I have 2 twin nephews.  They are absolutely opposites, adorable, sweet, complete pals, and super fun.  These are my brother in-laws kids, and though I have known them now for 6 years or so, we live in different states and are not super close.  They do sometimes get a little shy around me, which I totally understand, and find super cute.  Anyway, my husband was checking the mail and told me I had a letter from the boys.  It turned out to be just from one of them, but will share it below as it is awesome, and explains why my husband did not get one:

So he would like for Christmas, for me to make him a beanie that is black, orange, and white grey, with a pom pom on top in the same colors.  Now how are you going to say no to that!?!  Of course I will make one!!!  My second nephew did not request one, but I kind of feel bad making a hat for one and not the other.  I have done several hats, and they all tend to be pretty similar.  I did not have an actual "pattern," so I will share what I came up with.  

Children's Beanie

I used Lamb's Pride Bulky (85% wool, 15% mohair).  I have 3 different colors, but if choosing just 1 color, you should only need 1 skein.  Size 10.5 circular needles or DPNs.  I like the magic loop method for knitting in the round, but if you have a different preference for knitting in the round, use what works best for you!  You will also need cardboard or a pom pom maker (I made one out of cardboard), which is optional.  The last thing you will need is a tapestry needle for weaving in the ends and attaching the pom pom (if making).  

Directions

CO 72 stitches.  Knit in k2 p2 for 36 rows.  If switching colors, determine what order you want them in, and for how many rows before starting, as this can save you from a headache later.  Or just go with whatever you are feeling, and I am sure it will be great!

Row 37, *k2tog, p2,* repeat to end.

Row 38, *k1, p2tog,* repeat to end.

Row 39, *k1, p1,* repeat to end.

Row 40, *k1, p1,* repeat to end.

Row 41, k2tog to end.

Row 42, k2tog to end.

Cut a 6 inch tail, and using tapestry needle, thread through remaining stitches and pull to close.  Turn hat inside out, tie knot, and weave in all ends.  Make pom pom and attach/sew to top of hat.  There are several great online tutorials on how to make a pom pom.  

Below are my two hats, one for each boy.  I hope they like them!

Handmade Gift Box

I will never again purchase small gift boxes.  I was trying to figure out how I wanted to send out a headband I just made, and could have sworn I had a small gift box lying around somewhere that I could use.  Nope, could not find it anywhere...  So, I remembered that I saw something about making gift boxes out of newspaper.  I have a ton of extra newspaper that I saved for our fireplace, but did not want to use something that smudges easily.  I am sure it would have worked fine, but wanted something thicker too.  Then I remembered that I had recently bought some scrapbook paper that was on sale at Hobby Lobby.  Hmmm...  This could work.

Not to plug Google, but I Google something almost every day.  So when I Googled "how to make a paper box," the very first link was a gold mine!  This site not only has instructions for a box, but there are instructions for a box with a cover, with a divider, pleated, star shaped, etc...  There are also photos on this site, which is so very helpful!  I am not going to include all the instructions, but I am going to share this website with you, so you can make cute little boxes of your own!  http://www.origami-instructions.com/origami-box.html 

If you look to the left, you will see the different box options.  I chose the box with a cover.  I will add that I used a ruler to make a couple of tiny marks.  I marked the middle edge of each side.  My piece of scrapbook paper was 8 inches by 8 inches, so I marked 4 inches in, on each edge, on the non colored/designed side.  I did this to skip over the mountain fold, so I would not have fold lines on the bottom of my box.  This way when I folded in my corners (step 2), I was doing it evenly.  It worked out well for me, and hopefully you will be making small boxes of your own!  The pictures are how mine turned out!

Monsters, Monsters Everywhere!

When I first began knitting, I was not sure exactly what I wanted to knit.  I was pretty sure I wanted to work on smaller projects, mostly so I would actually complete them and have a sense of accomplishment! I started with a couple of scarves, a hat, and then one day while at a yarn store, my husband showed me a book on knitted monsters.  I had to have it!  They are too cute, there are so many varieties!  You can change colors, sizes, features, etc...  So I began knitting monsters.

I do knit other things as well, but these monsters have turned out to make wonderful gifts for babies and kids.  They knit up pretty fast, and have actually taught me a ton about knitting, using different techniques, yarn, and needles. The first one I ever made was of course for my daughter, but I have made them for newborns, toddlers, and kids a little older, and they all seem to enjoy these little guys/gals!  The book I found was at a yarn store, and is the Big Book of Knitted Monsters by Rebecca Danger.  If you are into knitting, and want to give these little guys a try, I know you can also purchase the book on Amazon, and I am sure you can find it at a book store.  There may be some free patterns on Ravelry.com also.  This is another "not supposed to sell the item the pattern creates," but if you want one, and/or do not know how to knit, message me and I do accept "donations" for time and yarn used!  Below is my parade of monsters!  There is 1 or 2 missing because I forgot to take a pic before sending it out, but you get the idea.  More to come!

Tropical Energy Balls

Sometimes you just want a little snack.  Well, if you are like me, I always want a snack!  I eat little bites all day.  These little energy balls are full of good things for the body and mind, and you only have to eat 1 or 2 to feel satisfied snacking.  They also work as a good breakfast on the road!  I make a no bake, chewy granola, very similar to this recipe.  You can make all kinds of varieties of these balls, and if you want to mold them into bars instead of balls, that can happen too!  This recipe is fast, easy, and requires no baking skills what so ever!

Ingredients:
1/2 cup natural nut butter (I used peanut, but you could use almond or cashew butter.)
1/3 cup honey
1 tbsp coconut oil (could use unsalted butter)
1 cup rolled oats
1 cup tropical mix diced (I got mine from the bulk section in Whole Foods.  Comes with dried pineapple, dried mango, dried papaya, coconut, cashews, brazil nuts, and macadamia nuts. Any tropical fruit and nut mix will work.)
Dash of salt

Directions:

Add nut butter, honey, and coconut oil to a microwaveable safe mixing bowl.  Put in microwave for 45 seconds to 1 minute to melt the butter, honey, and oil.  Mix in all other ingredients.  Scoop out about 2 tbsp of the mixture and roll into a ball.  Place on a lined sheet pan or plate.  Continue to roll out mixture into balls, and place a little spaced apart on sheet pan or plate.  Once the mixture is all rolled into balls, cover with plastic wrap and place in fridge for at least 1 hour to harden.  You can then store them in zip lock bags or tupperware, but keep refrigerated, or you can keep them in the freezer until ready to eat.  They need to stay cold so they do not melt.  Enjoy!

Balsamic and Brown Sugar Glazed Pulled Pork

Happy Holidays All!  I apologize for being away the last few days, but we had some holiday sickness running through our home...  Everyone is perfectly healthy now, which is all that really matters!  If you are all turkey'ed out, here is a great recipe to switch it up a bit!

I love making pulled pork in the crock pot.  It is so simple, and you can constantly come up with new ideas and flavors.  Cooking it in the crock pot almost ensures it comes out perfect every time as it's difficult to overcook, and makes your home smell amazing!  I was browsing Pinterest and saw a post for a Balsamic Glazed Pork.  Why have I not thought of this before!!!  I love balsamic!  It's tangy, sweet, and perfect for pork!  

I browsed a few recipes, and this is what I came up with.  Served with some creamy cheddar polenta and some roasted broccoli, dinner was amazing!

Balsamic and Brown Sugar Glazed Pulled Pork

Ingredients:

2.5 - 3 lb. boneless pork shoulder or boston butt
2 small garlic cloves minced
salt and pepper

For sauce:

1/2 cup dark brown sugar, packed
1/3 cup balsamic vinegar
2.5 tbsp reduced sodium tamari or soy sauce
1 tbsp corn starch
1/2 cup water
fresh ground pepper

Directions:
Place pork in slow cooker (crock pot) and rub with salt, pepper, and garlic.  Cover and cook on low for about 8 hours or on high for 4 - 5 hours.  The last 30 minutes of cooking, place sauce ingredients in a small saucepan, stir, and heat until just boiling and set aside.  Meanwhile, pour out the fat that has accumulated in the slow cooker from the pork.  Shred pork with fork and remove excess fat.  Pour sauce over pork and let cook for 30 mins.  Serve and enjoy!

Iced Toddy

I know.  It's not really the time of year for iced drinks.  I just feel that in the early afternoon, I am in need of a serious pick me up, and do not feel like making a pot of coffee.  Nor do I feel like running to Starbucks, just to spend way too much on a drink that I can make at home!  I do love my Peppermint Mocha Lattes from Starbucks, but I don't want to drink them every day.  So, I came up with a solution to my afternoon sluggishness.  Homemade, 12 hour cold brewed, iced toddy that I can keep in the fridge and have just a cup, whenever!

Back when I was about 20 and in college, I took a second, part time job in a coffee shop.  I remembered that we used to make toddy at the shop, course grinding espresso beans, soaking them in cold water for 12 hours, then adding a little vanilla extract, and voila!  It was a pretty popular item often served with a little milk and sometimes a splash of a flavored syrup.  It has a super smooth taste, and believe it or not, but in my opinion, more loaded with caffeine than a regular cup of hot coffee!  So, I figured I would try this @ home, and see how it turned out.

It is awesome!!!  Even my Husband, who is a plain black coffee drinker, loved it!  For mine pictured blow, I added a little Silk Vanilla Light Soy Milk, and a splash of simple syrup for added sweetness.  I recommend simple syrup to sugar because you will not be warming it and the sugar will not fully dissolve. You could add a little regular milk, or just drink it alone!  Maybe some flavored creamer would be good too.  If you want a frozen treat, add some to a blender with some ice cream for a pick me up milkshake!  There are tons of possibilities.  I make it in smaller batches since I only have a cup every once in a while, so this recipe is for about 4 - 4.5 cups.  Here is the recipe for Iced Toddy:

Ingredients:

1/3 cup course ground espresso beans (you can also do this with a dark roasted coffee, like a French or Sumatra roast)
5 cups cold water
1 cap full good vanilla extract (just use the cap on the vanilla extract bottle)

Using cheese cloth, layered about 3 times, place espresso grounds in center, bring up edges, and tie very tightly with string or kitchen twine so the grounds will not leak out.  Set in an air tight container with 5 sups cold water, for 12 hours.  You can leave it in the fridge, or out in a cool place.  Once you remove the bundle of grounds, then add in 1 cap full of good vanilla extract, and stir to mix.  Pour over ice and drink plain, or add milk and/or flavorings!  Makes about 4 cups.

Chicken Lettuce Wraps - PF Changs Style

The first time I ever had PF Chang's Lettuce Wraps was on a work trip to Colorado Springs, before I moved here.  I was eating dinner by myself, and the waiter offered me a free appetizer.  He brought me the lettuce wraps, and wow, were they good!  I have not eaten there in years, but do remember those lettuce wraps.  I stumbled across a recipe that I found on Pinterest for these lettuce wraps, and had to try it!  Turns out they are just as good as I remembered, and are overall healthier as I can control the ingredients!  


Here is the link to the original recipe I found (http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/), but I have made some tweeks, which are in my recipe below.  I have made this recipe dozens of times now, and they are so addicting!  My version is a little spicier, and believe it or not, my daughter loves them too!  I think she loves spice because I ate a ton of spicy stuff when I was pregnant.   She only eats her scrambled eggs with hot sauce, which I think is so cute!  Anyway, I am glad she is a fan of these lettuce wraps as she is a very picky eater now.  My Husband has a hard time stopping, once he has started eating them.  They are definitely a family favorite.  I hope you enjoy them as much as we do!

2 tbsp olive oil 
1 lb ground chicken breast
1 small onion, diced
salt & pepper, a dash of each
1 carrot shredded
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & finely grated
1 tbsp toasted sesame oil
3 tbsp reduced sodium tamari
1 tbsp water
1 1/5 tbsp natural peanut butter
1 tbsp honey
1 1/2 tbsp rice vinegar
1 tbsp chili garlic sauce 
3 green onions, chopped
1 8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
1 head of bib or butter lettuce, outer leaves rinsed and patted dry (use maybe 15 - 20 leaves)


Directions:
Heat olive oil in a large skillet.  Add chicken breast, onions, and a dash of salt and pepper.  Cook until chicken is almost cooked through, about 5-8 minutes.  Add carrot, garlic, and ginger to pan and continue to cook until chicken is cooked through, about another 2-3 minutes.  


Meanwhile, to a small mixing bowl (microwave safe), add sesame oil, tamari, water, peanut butter, honey, rice vinegar, and chili garlic sauce and microwave for 30 seconds.  Whisk ingredients together and add to chicken mixture.  Cook another 2 minutes to combine flavors.  


Add green onions and water chestnuts and cook until warmed through.  Top with peanuts and serve family style with lettuce leaves.  Serves 4.

Very Veggie Tomato Sauce

I love tomato sauce.  I could sit down with a bowl of it, some bread, and be quite a happy camper.  This particular recipe is a staple in my home.  I make a big batch of this sauce and freeze some in portioned containers for future use.  It is easy, delicious, and full of wonderful veggies.  I promise not to tell the kids if you don't!  Trust me, they will never know!

This is a sauce that can be used for spaghetti, lasagna, pizza, and pretty much anything you think tomato sauce goes on/with!  I have actually posted this recipe on another blog I have (inthemouthsofbabes.blogspot.com), but that site I have admittedly been slacking on, and it's geared more towards baby friendly food.  I have tested this sauce on several friends and family, and it is a winner!

Ingredients:

2 tbsp extra virgin olive oil

1 large onion, diced

2 large carrots, diced
1 stalk of celery, diced

4 garlic cloves, chopped

1 medium zucchini, diced

1 bell pepper (whatever happens to be cheaper or on sale (red, green, or those little sweet peppers that come in all colors)), just make sure you have around 3/4 to 1 cup, seeds removed, diced

2 28oz cans diced tomatoes

1/4 cup basil, roughly chopped

salt and pepper to taste

Directions:

Heat olive oil over med high heat in large saucepan or dutch oven.  Add onions, carrots, and celery, and cook for about 5 minutes.  Then add garlic, zucchini, and bell pepper, and continue to cook until all veggies are softened, about another 5  to 10 minutes.  Add tomatoes (including juices), basil, salt, and pepper, and let it come up to a boil.  Once at a boil, place lid on, and turn down to medium low, and let simmer for at least 2 hours (the longer the better, I let mine go for 2 - 3 hours depending on how much time I have), stirring occasionally.  Then with an immersion blender (or you can do this in batches in a regular blender), puree the sauce until desired smoothness (I like mine just a bit chunky).  Use half for whatever you are making that night, and freeze the other half for another time!

Grilled Chicken Parmesan Bowl

There is just something about chicken parmesan that is comforting.  Don't get me wrong, I love some fried chicken with sauce and cheese, served with a side of pasta, but we all know it is super heavy, and not friendly to the waist line.  My plan was to slice the chicken in half, to make it thinner and cook faster (plus it's now a smaller portion), grill it, throw some sauce and cheese on it, put in under the broiler, and make some orzo on the side.  Which is still an option for you cooks out there.  Then my Husband had a wonderful idea!  He asked if he could just grill his chicken breast whole, then slice it to make a "bowl."  Yeah!  It's all the same ingredients, yet different!

Most of the "bowls" I have ordered in restaurants come with either rice or noodles, so orzo is great since it is a rice shaped noodle.  My daughter loves rice and pasta, so she is all about eating some orzo!  I added some diced grilled chicken, some Very Veggie Tomato Sauce (see post below), mozzarella, and parmesan, and voila!  A delicious, healthier version of chicken parmesan, in an easy to eat bowl!  Not to mention this dish is super fast to put together!  I hope you enjoy!

Ingredients:

2 large chicken breasts
olive oil
salt and pepper
1 cup orzo (we used whole wheat orzo, but regular is awesome too!)
spaghetti sauce (I use my Very Veggie Tomato Sauce)
shredded mozzarella
freshly grated parmesan cheese

Drizzle the chicken breasts with olive oil, salt, and pepper on both sides.  Grill for about 10 minutes on each side on medium heat, and let sit 5 minutes before cutting so the juices redistribute.  Cook orzo according to package directions (usually takes 8 - 10 minutes).  Heat spaghetti sauce in a sauce pan till hot through.  Dice chicken into bite size pieces.  Drain orzo when cooked and add to the bottom of a serving bowl.  Top with diced chicken, some sauce, mozzarella, and freshly grated parmesan cheese.  Enjoy!  

Yep, Another Headband!

I love knitting headbands.  They are fast, cute, there is a huge variety, and they make excellent presents!  They can keep your hair out of your face and keep your ears warm.  They can hide that mess of a mop (talking about my hair here), when you don't feel like fixing it.  Headbands are great!  So, here is another one.

This particular headband I happened to see on Etsy.  I searched and searched for a free patterns, scoured many books at the library and knitting stores, but just could not find it, other than on Etsy, to purchase.  So, I finally broke down and bought the pattern...  If you really want the pattern, and can't figure it out on your own (like me), then here is the link to go and buy it:  Knitted Lacy Headwrap.  If you really want an already made one, I am not supposed to "sell" the design the pattern makes, but we can work something out.  Like maybe a "donation" for the yarn and time put into it!  Message me and we can talk.

Below is a picture of me wearing it, and I am currently working on a second one, to be a present for someone...  Mind the self photo.  I should have had my Hubby take it for me, but I am not wearing any makeup and did not feel like getting all fancy.  :)  Hope you like it!

Team Zissou Beanie!

The Life Aquatic with Steve Zissou is not a movie for everyone, though I think it should be (not small children of course).  It's funny, witty, and I am a huge fan of Bill Murray, Owen Wilson, and Anjelica Huston.  If you are a fan of Wes Anderson films, and have not see it, you should.  For my Husband, he is absolutely in love with the Team Zissou Adidas, but they do not make them at all, anywhere...  Unfortunately, I do not make shoes, but I do knit!  So when I asked him what kind of beanie he would like, he said a Team Zissou beanie!  So here it is!  My take on The Life Aquatic, team issued beanie.  My brother in-law has actually requested one after seeing this pic!  Here is my Husband, wearing his beanie, and he even attached a pic of Owen Wilson wearing his!  I admit, they do kind of look alike!

Pumpkin Seeds and Pumpkin Puree

Happy Halloween!  Well, happy belated Halloween.  I do realize this post may be a little late for the pumpkin season, but wanted to still post it anyway.  Maybe next year, when you are buying your pumpkin, you will think of this, and look forward to what you can do with it once the festivities are over!

This year we got 2 pumpkins.  One to carve for Halloween, and for it's seeds, and the other to paint (also for Halloween) and then use for seeds and pumpkin puree.  When choosing a pumpkin for eating, you usually want a smaller (around 3 or 4 lb.), sugar pumpkin as they tend to be a little sweeter.  Mine this year were not so small, but still worked!  So here are 2 recipes.  One is for making pumpkin seeds.  I have tried several methods, and this one has turned out the best, over and over again.  The second one will be for pumpkin puree.  Both are super easy, and an excellent way to use your whole pumpkin!

Pumpkin Seeds

Ingredients:

pumpkin seeds
2 tbsp butter
big pinch of salt

When you are carving your pumpkin for Halloween, or just wanting to use it, make sure you scope out all the seeds.  Remove any big pieces of pulp, but do not rinse the seeds.  I know most other recipes call for you to rinse the seeds, but trust me on this, skip rinsing them.  The little bit of pulp on the seeds adds a really nice flavor.  Preheat your oven to 325°.  Melt 2 tbsp butter and add to seeds.  Add a good pinch of salt and stir to coat the seeds.  Spread evenly on a foil lined baking sheet.  Bake for 25 minutes stirring halfway through.  Enjoy!

Pumpkin Puree

Ingredients:

Pumpkin

Water

Preheat oven to 350°.  Scoop out seeds and pulp and make above!  Cut the pumpkin into quarters or eights (whatever will fit in a glass baking dish).  I had to do this in 2 batches since my pumpkin was so big.  Place pumpkin in dish flesh side down.  Add about a 1/4 inch of water to dish and bake 45 - 60 minutes, or until pumpkin is soft.  Let cool some, and scrape out flesh into a food processor, and blend until smooth.  Now your pumpkin puree is ready to use!  Can be used for pies, sauces, fillings, or what ever else you want pumpkin puree for!  Enjoy!

Turkey Turnover

It is that time of year again.  Turkey time!  This household loves turkey.  It is actually the only other meat I can get my daughter to eat, other than bacon, but who doesn't love bacon!  We even do a Thanksgiving meal 3-4 times a year, just because we love it so much.  We get the biggest turkey we can find, brine it (always), roast it, and with all the leftovers, try to come up with as many yummy dishes as possible.  This includes homemade turkey stock!  But that is another blog topic...

Last year I made this turkey turnover, and it was so delicious, we knew it was a keeper recipe.  This is a little pocket of deliciousness, full of all the flavors of Thanksgiving, yet different.  I hope you enjoy it as much and my family and I do!

Ingredients:

1 tbsp olive oil
2 small leeks
8 oz. sliced white mushrooms
1 tsp fresh thyme
1 1/2 cups diced cooked turkey
1.5 tbsp butter
2 tbsp flour
1 1/5 cups turkey stock (can use chicken stock)
1/4 cup heavy cream
salt and pepper
1 package puff pastry
1 egg  mixed with a splash of water to make an egg wash

Heat 1 tbsp. olive oil in a large skillet to med. heat.  Thinly slice leeks, white and light green parts only.  Soak them in a bowl of cold water so the sand floats to the bottom.  The leeks will float to the top.  Add leeks and mushrooms to skillet and cook until softened and to the point they begin to caramelize or brown, about 8 - 10 mins.  Add thyme and turkey, and cook for 2 more minutes until turkey is heated through.  Whisk in butter and flour and cook for a few more minutes to cook out the flour taste.  Whisk in turkey stock, and continue to stir until sauce thickens, about 2-4 more minutes.  Add heavy cream, and cook another couple minutes.  Add salt and pepper to taste, and set aside to cool.

Meanwhile, lightly flour a surface and open/unfold puff pastry.  Cut into 4 equal pieces.  Lightly dust tops and rolling pin, and roll each piece out, just a little, until you have a square shape (will start out as a rectangle).  Take 1/2 cup of the filling, and place in the lower half of 1 side, leaving room at the edges to seal.  Fold over 1 corner of the puff pastry, and press the edges together to seal the turnover.  After all have been filled, take egg wash and gently brush tops of turnovers (will only take a little of the egg wash for all the turnovers).  Cut a small slit in the top of each to allow steam to escape.  Bake in a 375° oven for about 30 mins.  Serves 4.  

Leather Belt Bracelet

A while back I was shopping in Old Colorado City.  I cannot remember the name of the store, but it's on a corner, and they only sell girls clothes and accessories.  Anyway, I caught a glimpse of a leather bracelet that I thought was super cute!  I of course showed my husband who said I should just get it.  I looked at the price and it was $30.  Not too bad, but I have been on a huge crafting adventure, so I of course told him I was not spending that, and I could make it myself.  Well, several months went by, and I still did not make it...  I was in another store in Manitou Springs, and saw another bracelet similar to the one mentioned above.  Again, the hubby told me to buy it, and I of course said I would just make one.  Well, I finally did!

Turns out it was kind of a pain in the you know what to figure out!  I knew I could do it out of an old leather belt, which I just happened to have.  Cutting it is surprisingly easy, as I was able to with just some really sharp scissors.  I sanded the cut edges with some sandpaper I had lying around.  I was able to drill the holes for the snaps.  Turns out you can make 3 or 4 just from 1 belt!  Now here comes the pain in the you know what part...  I needed to add a snap.  OK, sounds easy, right?!  Not for me!  I went first to Hobby Lobby, and even asked a sales person if the snaps I was purchasing would do the job, which of course I was told "yes."  Well, it's a little more complicated than that.  

There is at least 1 tool you need to by.  There is not much on the internet about how to do this (no easy instructions that I could find), so after about 4 more trips to several different craft stores, buying serveal different tools, stumping sales associates, and going through very misleading You Tube videos, I finally figured out how to install my snaps.  And no, I did not by a $100 leather snapping tool as recommended by 1 video.  I was able to install them with snaps that came with a tool (cost about $6), and my hammer.  So, here it is.  My very own leather bracelet, made from an old belt!  

Easy Fab Headband/Ear Warmer

It seems like I have tons of designs and dishes to blog about, so here comes another one!  I have a ton of yarn, well, really not that much, but it seems like a lot because sometimes only half a skein (that's usually 1 bundle or roll) gets used at a time.  This could be because I am knitting something that has several colors, or something that is smaller and does not require as much yarn to be used.  So, I have made it a goal to try and get through most of the yarn I have stashed, before I go out and by more.

This particular pattern on found, for free, on-line.  I saw a similar headband/ear warmer on Etsy, and I am sorry, but I was not going to pay $5 for the pattern.  Not to be cheap, but there are so many similar patterns out there for free, whether you get it from Ravelry.com, a book from the library (which I am a huge fan of doing), or even just a simple Google search.  I found this particular pattern, which I was determined to find because I think it's just too adorable and easy, Google searching.  I will share the link below for anyone that is interested in making their own.  Or, you can always send me an e-mail, and we can talk about me making one for you!

What I love about this pattern is it only takes about a half skein of yarn (maybe 100 yds?, which helps me get though my stash), and can typically be knitted up in a few hours.   I say a few hours, but to be honest, I never have just a few hours to sit and knit w/out being interrupted, or there is always something else I should/need to be doing...  So really, it usually takes me a few afternoons and nights while my daughter is napping, or trying to watch some TV after she goes to bed.  There are 2 variations, 1 for an adult, and 1 for a child.  I have done both.  There is also an option to add a flower of some sort, and most of mine I have not, but can, have, and am willing to, for any future people wanting it.  I tend to use Cascade 220 (it's a brand of 100% wool yarn) because it's not too expensive (around $8 or $9 a skein), and comes in so many colors!

The one downfall to this pattern is that there is some crocheting involved for the border and the flower.  I found a pattern for a knitted flower, which I love, but if you are familiar with crocheting, I hear that is the way to go as it's supposed to be easier.  I have not had the urge to learn how to crochet, so I found a couple of "How To for Beginners" videos on You Tube, and was able to learn just enough to do the border.  The border is optional, but I really think it adds a little something.  So, here is the link to the pattern, and another pic of my beautiful friend wearing one I made her!

http://tmatthewsfineart.blogspot.com/2010/01/free-knitting-pattern-headband-ear.html

Lemon Crinkle Cookies

I love making cookies.  It always reminds me of being in the kitchen with my Nana, making cookies, pastries, and scones, just because...  I try to avoid making them though because most recipes make at least 2 dozen or more, and I have a ton of cookies in my house that I just refuse to eat that many of!  You would think the hubby and baby would help me take care of that, but both are usually fine splitting one for the day.  I definitely don't mind sharing with friends, but I don't always see people being a stay at home mom.  I think I just need to be better about bribing people to come over, using the cookies as bait!  :)  


I was looking for a cookie recipe that was not too rich or heavy, and I found it!  These Lemon Crinkle Cookies are a recipe winner, literally, and I have added the link below.  I know they are not "healthy", but the lemon in them gives them a lighter feel.  They are crunchy on the outside, and chewy on the inside, just as I feel a cookies should be!  I made a few tiny adjustments to the original recipe, but feel free to look at both.  My cookies are a bit larger therefore cooked a little longer, made on parchment paper, and when mixing the ingredients, I make sure to pack in the lemon zest as I love the lemony flavor in these cookies.  


http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe


Lemon Crinkle Cookies

Makes just under 2 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 packed teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350°. Line baking sheet with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tablespoon (I have a 1.5 tbsp. scooper, leveled) of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 13-15 minutes or until bottoms begin to barely brown and cookies look matte (not shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.