Wednesday, August 16, 2017

Spinach Salad with Apples


Because you eat with your eyes. Salads should be colorful and full of flavor.

Ingredients:

spinach

finely sliced apples

candied pecans

crumbled feta cheese

crumbled bacon

chopped red onion

Mustard Vinaigrette:

1/2 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons maple syrup

2 tablespoons mustard

salt and pepper to taste


Add a big handful of spinach to the middle of your plate. Place some thinly sliced apples in the middle of the plate.


Add a small handful of candied pecans (from Trader Joe's) and some crumbled feta.


Add a few pieces of crumbled bacon and chopped red onion. 


Combine all of the vinaigrette in a jar, Shake vigorously and drizzle over the salad. 


Enjoy!





Thursday, August 10, 2017

You Are My Sunshine - for Meals on Wheels




I made 50 of these little felt suns for Meals on Wheels. I am going to package them with lyrics to "You are my Sunshine."


I have been in vacation mode all summer - so whenever I am home doing vacation laundry I work on this little project.  I know that they will love this little gift.

I found the instructions and template on bugsandfishes.blogspot.com.es Unfortunately, because I was making 50 of these I  had to delete some of the steps. Laura's at bugs and fishes are so much cuter than mine. I didn't sew the orange pieces to each other and I didn't  stuff the yellow sun face before sewing them shut.

This would be a good service project for pre-teen and teenagers to make for a senior center.

Supply List:

yellow felt

orange pen

orange felt

brown pen

black Sharpie pen

yellow embroidery thread

black embroidery thread

needles

black seed beads

small sharp scissors

template from bugsandfishes.blogspot.com.es

glue stick

thin piece of cardboard

Directions:



I used a glue stick to adhere the template to a thin piece of cardboard. Each sunshine needs two round pieces of yellow felt. Trace them with an orange pen.


Each sunshine also needs two pieces of orange felt sun rays. Trace them with a brown pen.


Once the sun rays have been cutout the front is stitched like the above picture with yellow thread.


Using a black Sharpie pen lightly make a face. The front of the sun will get black seed beads sewn onto the black dots and a tight running stitch for the mouth with black thread.


So this is what each sunshine needs and sewn in this order.


Using yellow thread sew the top pieces onto the bottom pieces. This is the front.


And this is what the back looks like!


This is such a cheerful project! Tomorrow I need to print out 50 copies of the "You are my Sunshine" lyrics and find cellophane bags for packaging. My goal is drop them off at Meals on Wheels by Tuesday!

Tuesday, July 25, 2017

Clothespins Painted to Look Like Pencils


I made a ton of these pencil clothespins for Meals on Wheels. They were so easy to make.

Supply List:

clothespins

yellow paint

pink paint

paint brush

black Sharpie pen

Directions:

Paint the back side of the clothespin yellow.


Once the back of the clothespin is dry - turn it over and paint the top of the clothespin pink.


Then paint the body of the pencil  yellow - leaving a space at the bottom for the pencil point.


Once the yellow and pink paint is dry - take the Sharpie and make a line between the eraser an pencil and draw a squiggle line and pencil point.


This was a fun craft. If I wasn't making a ton of these I would have added a number 2 to the pencils.


These can be used for chip clips, photos, school papers etc. 

Thursday, July 20, 2017

Zucchini Cakes

I did not like zucchini growing up - but now I love it! I have been practicing making zucchini recipes all summer! This recipe is figure friendly because they are baked instead of fried.



Ingredients:

1 3/4 cup shredded zucchini

1 egg, lightly beaten

1/2 cup cheddar cheese, shredded

1/4 cup panko bread crumbs

1 tablespoon fresh basil, finely chopped

1 teaspoon fresh garlic, finely chopped

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Lightly coat the parchment paper with a non-stick cooking spray.

I shredded my zucchini in a mini food processor. Place the zucchini in the middle of a large paper towel. Fold up the corners and squeeze out any extra moisture. Make sure that the zucchini is really dry.


Place the zucchini and the remaining ingredients in a medium sized bowl and mix until everything is  combined.



Place large tablespoons on the prepared baking sheet. using a cookie scoop.  Lightly press the scoops with a small spatula to flatten.


Bake 18 to 20 minutes - until the edges are golden. This recipe make nine zucchini cakes.




Serve with your favorite dipping sauce!




Thursday, July 13, 2017

Summer Goals

I have been working on some summer goals!  Unfortunately I haven't been home a lot this summer and when I come home - I have vacation laundry and grocery shopping. Then we make plans to go away for a few more days.

Goals:

Make homemade Peach Cobbler

Perfect my Zucchini Fritter recipe (7/20)

Attend an Angel game (done 7/16)

Host a Barbecue

Host a Brunch

Make Shark Week cookies (7/21 - see instagram)

Make Basketball cookies

Make a dinner picnic to enjoy at Salt Creek on the hill above the beach

Make a huge jar of homemade Granola

Every week that we are home - I want to make a large Fruit Salad

Make Sweet Potato Fries

Now I think I need a nap.

Friday, July 7, 2017

Strawberries and Cream Ice Cream


I made some Strawberries and Cream ice cream in honor of Wimbledon.

Ingredients:

1 cup heavy whipping cream - cold

2 tablespoon granulated sugar

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 cups fresh strawberries - diced




Directions:

Chill metal mixing bowl and whisk from your stand mixer in the freezer for 15 minutes.

Combine sugar and cold whipping cream in the mixing bowl and mix on medium-high until soft peaks form.

Shut the mixer off and gently fold in the sweetened condensed milk, vanilla and chopped fresh strawberries.

Pour the mixture into a glass or metal loaf pan. Cover the pan tightly with plastic wrap.

Place in the freezer for at least 6 hours or overnight.


Enjoy while watching Wimbledon. I hope that Rodger wins!

Tuesday, July 4, 2017

Red, White and Blue Pretzels


I made red, white and blue pretzel snacks for the fireworks shows tonight. The salty and sweet combination is a perfect treat after a barbecue.

Ingredients:

bag of pretzel rods

bag of white chocolate tabs

bag of red chocolate tabs

bag of blue chocolate tabs

white sprinkles 

pretzel bags

red and blue ribbon

parchment paper

Directions:

Lay the pretzel rods out on parchment paper. Remove the broken pieces.


Melt the whole bag of white chocolate tabs and put the melted chocolate into a tall glass.


Twist and turn the pretzel rod around the glass and lay it on the parchment paper to set.


Melt about 3/4 of the bag of blue chocolate. Dip the top end into the blue melted chocolate. Add the white sprinkles while the blue chocolate is still wet. Wait for the blue chocolate to set.


Melt a small handful of the red tabs and but the melted tabs into a zipper top bag. Twist the red melted chocolate onto one end and snip a small hole with scissors. Make some stripes.


Once every pretzel is completely dry they can be packaged into some pretzel bags and tied with ribbon.


Have a safe and wonderful 4th of July! Happy birthday America!

Sunday, July 2, 2017

Fresh Homemade Lemonade


My sweet tennis friend Ann gave me a bag of huge lemons from her tree. So I made some homemade lemonade. I squeezed about eight huge lemons and made about a cup and a half of lemon juice. Sometimes lemons can be a little sweet or tart so the recipe can be adjusted accordingly.

Ingredients:

1 1/4 - 1/2 cup freshly squeezed lemon juice

4 cups of water

1 cup of simple syrup ( 1 cup of water boiled with 1 cup of sugar and cooled)

2 lemons sliced

Directions:

Combine all of the ingredients in a large pitcher. Place the pitcher in the refrigerator for a few hours.

Take the pitcher out of the fridge and give the lemonade a good stir. and taste test.

If the lemonade is not sweet enough - add about 1/4 cup sugar.

Other options are to add some strawberries or raspberries. Fresh mint would also be a wonderful garnish.

Unfortunately I didn't go to the produce store to add the berries until the lemonade was almost gone!

Sunday, June 25, 2017

July 4th Decorations for Meals on Wheels


I made 50 of these little decorations for Meals on Wheels. They were actually fun to make and look so cheerful. I had everything I needed to make these fun ornaments in my craft cabinet. This project would look awesome made into a banner type project.

Supply List:

red, white and blue fabric 

red, white and blue felt

red, white and blue embroidery thread

red, white and blue buttons or beads

red, white and blue narrow ribbon

round cookie cutter

star cookie cutters

black pen

sharp fabric scissors

cotton batting, cotton balls


Directions:

Using the black pen trace two circles for each ornament onto a red, white or blue fabric or felt.

Start cutting the circles. The cutting is always my least favorite part of any project. I made 50 ornaments so I had to cut 100 circles.

Using the star cookie cutters trace 1 star for each ornament that you are making.


Sew a star on the front of each ornament with a simple running stitch.


I sewed a button in the middle of each star.


Cut a 6" piece of thin ribbon and sew the back to the front - sewing in the ribbon at the top in a loop. Before sewing the ornament all the way closed add some batting or a few jumbo cotton balls.


These ornaments would look cute on an indoor doorknob or on a bulletin board.


They look so cheerful! Have a wonderful July 4th!



Sunday, June 11, 2017

Shortbread Cookies with Miniature Chocolate Chips


Shortbread cookies are super simple to make and you just need 5 ingredients.

Ingredients:

1 cup butter, room temperature

2/3 cup powdered sugar

1/2 teaspoon vanilla

2 cups flour

2/3 cup mini chocolate chips

Directions:

Beat butter and powdered sugar until it is light and fluffy. Stir in vanilla.

Add in the flour and stir in until it is combined. Fold in the mini chocolate chips.


I used a green bowl and green spatula. I apologize for the blah picture.


Transfer the dough to a gallon sized zipper top bag. Use a rolling pin and roll the dough to 1/4 thick. Refrigerate the dough for 1 to 2 hours.

Preheat oven to 325 degrees.


Cut the dough into squares or rectangles. Bake for 15 to 20 minutes. 


Once the cookies have cooled  they can be dipped into some melted chocolate and placed on some parchment paper to harden.


These cookies would be an awesome addition to an afternoon tea.