Friday, September 23, 2016

Salad for Dinner


Dinner tonight was a salad with some leftover chicken. This is such and easy salad to make!

Ingredients:

Spring mix or baby spinach

Chopped Granny Smith apple (s)

Candied pecans (buy from Trader Joe's)

Crumbled Gorgonzola

Finely chopped red onion

Leftover chicken, sliced

Vinaigrette:

1/4 cup rice wine vinegar

3/4 cup canola oil

1 tablespoon dijion mustard

1 teaspoon dried oregano

2 teaspoons sugar

salt and pepper to taste

Directions:

In a large bowl combine the spring mix, apple, gorgonzola, pecans and red onion.  In a small jar combine the vinergrette ingredients. Shake the jar and add a little dressing to the salad. It is unlikely that you would use all the dressing - unless you are making salad to feed 20 people.


Warm the leftover chicken and place the chicken slices on top of each salad plate.



This is also a lovely lunch to make when you like to have a nice lunch for friends.

Saturday, September 10, 2016

Pineapple Upside Down Bundt Cake


I love Pineapple Upside Down cake! It is a wonderful treat. And so simple to make. Tonight I made the cake in my fluted bundt cake pan.

Ingredients:

3 tablespoons butter, melted

1/2 cup brown sugar

6 pineapple slice  from 20 ounce can (reserve juice)

6 maraschino cherries

1 box yellow cake mix

1 cup pineapple juice (from pineapple can)

1/2 cup canola oil

3 eggs

Directions:

Preheat oven to 350 degrees.

Pour the melted butter into a 12 cup fluted bundt cake pan. Sprinkle brown sugar over the melted butter.

Place pineapple slices over the brown sugar. Put a cherry into each of the pineapple slices.


In a large bowl combine the yellow cake mix with the pineapple juice, canola oil and eggs.


Pour the cake mixture over the fruit and bake for 40 to 45 minutes in the 350 degree preheated oven.


The cake should be golden brown and a toothpick inserted should come out clean.  Cool the cake in the pan for 10 to 15 minutes.


Place a plate over the bundt cake pan and turn the pan over onto the plate.


This cake is so easy to cut into slices! Enjoy!





Saturday, September 3, 2016

St. Teresa of Calcutta Peg Dolls


Tomorrow (Sunday, September 4th) Mother Teresa will become Saint Teresa of Calcutta. This year when I am asked to substitute Religion class I am going to bring each of the kids a St. Teresa peg doll and then I will teach the class about her life.

These peg dolls are so fun to make and I find it relaxing to paint them. I bought the wooden peg dolls at Hobby Lobby - I have the app on my phone so I awlays have a coupon!


First I painted the body white and the head in flesh color. I marked the area on the head with a pencil that I wanted to paint white.


It took two coats to cover up the flesh colored paint.


Once the paint was dry I used a blue sharpie for the stripes. And painted two flesh colored hands.


Using a fine tipped black Sharpie I drew the eyes, mouth and a tiny rosary.


I hope this post inspires you to make your own St. Teresa of Calcutta peg dolls!

Tuesday, August 30, 2016

Blueberry Muffins - Bursting with Blueberries



I love making homemade muffins! And blueberries were on sale this week 99 cents for a container. I bought quite a few containers!

Ingredients:

5 tablespoons butter, melted

1/2 cup sugar

3/4 cup sour cream

1 large egg

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups fresh blueberries

4 tablespoons turbinado sugar

Directions:

Preheat oven to 375 degrees.

Line a muffin pan with 12 paper liners.

Add melted butter to a large mixing bowl. Whisk in sugar, sour cream and egg until the mixture is smooth and combined.

Stir in baking powder, baking soda and salt.

Gently fold in flour and blueberries.

The batter will be thick. Divide the batter between the 12 muffin cups and sprinkle with the tops of the muffins with the turbinado sugar.


Bake for 22 -25 minutes. Test the muffins with a toothpick and make sure that the toothpick comes out clean.


Let the muffins cool for a few minutes before removing to a cooling rack. Then you can enjoy them while warm!


I might have to buy more blueberries this week and make some more muffins to enjoy over Labor day weekend.


Monday, August 22, 2016

Pencil Cookies - A Back-to-School Treat


These cookies were so easy to make! Probably because you start with a store bought wafer cookie.


I bought my wafer cookies at Target. But I know they also carry them at grocery stores. Be sure to buy the vanilla flavor for this project,

Ingredients:

Vanilla wafer cookies

Pink chocolate disks

White chocolate disks

Mini chocolate chips

Directions:

Cut one side of the cookie into a point with a sharp knife.


Lay the pointy side of the cookie facing down on a large piece of foil or wax paper.


Melt some pink chcocolate disks. Put the melted chocolate into a zipper top bag and snip off a tiny corner and pipe the erasers.


Then melt some white chocolate and put it in a zipper bag and snip a corner. Pipe the white point and while the chocolate is till warm add the mini chocolate chip. 


Let the cookies dry and then they can be stacked into a box.


These were so simple to make! And while I was making them I thought they would be cute made into candles to celebrate the Feast Day of Saint Blaise. They would also be cute made into ties for Father's day. 


Wishing everyone a wonderful school year!


Monday, August 15, 2016

Strawberry Tart




This is one of the easiest tarts that I make and it always turns out perfect. You literally can't mess up this simple tart.

Ingredients:

Crust:

1 1/2 cups of flour

3/4 cup powdered sugar

3/4 cup butter, room temperature

1 teaspoon vanilla

Topping:

8 ounces cream cheese, room temperature

3/4 cup sugar

1 teaspoon vanilla

3 large containers of fresh strawberries, thinly sliced

1/4 cup shelled pistachios

whipped cream

Directions:

Preheat oven to 350 degrees.  Combine the crust ingredients in a medium sized bowl until a dough ball  forms. Press the dough into a 12-inch tart pan. Bake for 10 - 12 minutes.

Let the crust cool completely. Meanwhile mix the cream cheese, sugar and vanilla until they are completely combined and spread the mixture over the cooled crust.

Wash and hull the strawberries. Start thinly slicing the strawberries.

Starting from the outside start layering the strawberries.




Keep layering the strawberries until the tart is complete. Add a few small whole strawberries into the tart



Berfore serving sprinkle with the shelled pistachios. Add a small dollop of whipped cream next to the tart slice. I have used homemade whipped cream and whipped cream from a can. It just depends!



This is such an easy tart to make and fresh strawberries always scream summer!


Tuesday, August 9, 2016

Peachy Appetizer


I love peaches! I love the smell of fresh peaches. So since I have so many peaches I decided to make a simple Peachy Appetizer.


Ingredients:

Baguette slices

Olive oil

Goat cheese crumbles

Fresh basil

Fresh peaches

Directions:

Brush the baguette slices with olive oil and bake them at 400 degrees for about 5 minutes.




Once the baguette slices come out of the oven put a few crumbles of goat cheese and fresh basil on each slice.



Add a slice of fresh peach on top of each slices and then put them on a serving platter.


These appetizers are so easy and perfect to make and serve at your next barbecue.

Monday, August 8, 2016

Olympic Rice Crispy Treats


This is the easiest Olympic snack to make. You simply need Rice Crispy Treats (homemade or store bought) and m&m's.


Make little cups or piles of m&m's in blue, brown, red, yellow and green.  Press the candy with the m's facing down.


I made a huge pan full of these treats for Christian to take to the church youth group meeting tonight.




Thursday, August 4, 2016

St. Francis Peg Dolls for Religion Class

"For it is in giving that we receive." - St. Francis




I am a substitute Religion teacher. I always have a Saint peg doll for the kids when we learn about that Saint.

I think the children will enjoy learning about Saint Francis. So since it is the summer I am trying to get a little ahead and started by painting St. Francis of Assisi.


I always buy my wooden pegs at Hobby Lobby - you can get 8 pegs for $3.99 but I always use a 40% off coupon. So I pay about $2.40 for 8 pegs!

I had all of the paint colors that I needed in my craft cabinet and a bunch of paint pens and Sharpie pens. Noelle bought me a couple of good brushes and I use my old brushes on the large sections.


First I painted two coats of brown for the robe. Then Noelle painted the belt and the three knots.  The three knots are for poverty, charity and obedience.


Then I painted two coats of flesh for the head. And used brown again for the hair and beard. I used a black Sharpie pen for the eyes and smile.

St. Francis was the first person to receive the Stigmata of Christ.


Using a piece of scrapbook paper I cut out a bunch of little birds and Modged Podged them over the other hand. St. Francis became a preacher to both the rich and poor. He was even known to preach to birds.


St. Francis was born into a very wealthy family and gave up it all up for a life of poverty. He loved all animals. There are so many interesting facts about St. Francis to teach the children!


Today the Pope is in Assisi And Monsignor John prayed the prayer of St. Francis this morning at Bible study.




Sunday, July 17, 2016

Root Beer Float Pie

This is a cool and refreshing pie to serve at your summer barbecue. Although I make this pie for Thanksgiving and Christmas. I found this recipe on www.thedomesticrebel.com and I have made a few adjustments to the recipe - starting with the graham cracker crust.


It is so simple to make!


Ingredients:

crust:

1 1/2 cups graham cracker crumbs

1/4 cup packed brown sugar

1 teaspoon cinnamon

7 tablespoons of melted butter

filling:

3/4 cup root beer

1/2 cup milk

1 small box of  instant vanilla pudding

1 teaspoon root beer extract

1 container (8 ounce) Cool Whip, room temperature

Directions:

First the crust must be made.  Preheat oven to 325 degrees. Combine the crust ingredients and press them firmly into a pie pan. Bake for 10 minutes in the preheated oven. If you have the time the homemade graham cracker crust really makes the pie awesome!

Tip: I make a ton of graham cracker crumbs in my food processor all at once and keep the extra graham cracker crumbs in a large jar so that I always have graham cracker crumbs in my pantry.

Let the pie crust cool completely. If you want to skip this step you can buy a graham cracker crust at the grocery store. No judgement here!


In a large bowl combine the root beer, milk, pudding and root beer extract. Whisk until everything is thick and combined. 

Tip: I found the root beer extract at both Michael's and Hobby Lobby in the cake/candy making aisle.


Once the mixture is thick and combined add the room temperature Cool Whip and stir until everything is combined. Pour the mixture into the prepared pie crust and put into the freezer for at least 8 hours or overnight.


After at least 8 hours in the freezer take the pie out and decorate with whipped cream and cherries.


I like to use the maraschino cherries with the stems.


The leftovers can be stored in the freezer! Let me know if you make this recipe! I make it all the time  because it is one of my family's favorite desserts!