Saturday, May 29, 2010
Friday, May 28, 2010
My friend Tammy from the funny, smart, and creative blog Time Flies, made this cuteness for her front door. I remember at church telling her I loved it and her asking if I noticed the frame and I didn't remember seeing it, but what a great idea. The next day I liquid nailed those frames around my door. Probably a better idea to use a ribbon if you don't want it to be permanent :). I also love her cute faucet she glued to the front, so creative. To see more pictures of her front door go HERE.
Thursday, May 27, 2010
Here's another one of my dad's creations using Hershey's Chocolate Cookbook. It really should be called pina-colada cheesecake. People either love pina-colada or hate it. So if you love it than you should definitely try this cheesecake because it is so creamy and delicious.
1 1/3 cups graham cracker crumbs
1/2 cup Mounds sweetened coconut flakes
1/4 cup (1/2 stick) melted butter or margarine
1 1/4 cups plus 2 tablespoons sugar divided
1 can (11 ounces) mandarin orange segments
1 can (8 ounces) crushed pineapple in juice
3 packages (8 ounces each) cream cheese, softened
2 cups (12-ounce package) Hershey's premier white chips
1. Heat oven to 350. Stir graham cracker crumbs, coconut, melted butter and 2 tablespoons sugar in medium bow. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. Drain oranges and pineapple, reserving juices. Chop oranges into small pieces.
2. Beat cream cheese in large bowl until fluffy. Add remaining 1 1/4 cups sugar; beat well. Add eggs; beat well. Stir in white chips, oranges and pineapple. Pour mixture over crust.
3. Bake 60-65 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until cold. Serve with Tropical Fruit Sauce. Garnish with additional coconut, if desired. Cover and refrigerate leftover.
Tropical Fruit Sauce Ingredients:
Juice drained from canned mandarin oranges
Juice drained from canned crushed pineapple
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon orange extract or pineapple extract
Makes about 3/4 cup sauce
Combine fruit juices; pour 1 cup combined juice into medium saucepan and discard any remaining juices. Stir in sugar and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in orange extract or pineapple extract. Cool to room temperature before serving. Cover and refrigerate leftover sauce.
Wednesday, May 26, 2010
Next I just sewed along the edge of the collar and it was done in about 1 minute.
Then I took this sassy boot button and hand sewed it to the flower.
Then I hand sewed the flower to the front side of the tank and it's done!
Tuesday, May 25, 2010
This is another dish from my father the "chef." :) You really can taste the distinct flavor of the "buffalo"chicken, which means it tastes like chicken wings. I'm glad I didn't know it had blue cheese or I might not have wanted any at all, but it is a hidden flavor that adds to this yummy meal. And I was also leery of topping it off with some buffalo wing sauce, but it was delicious. If your in for a hearty meal this is for you. This recipe was found on http://www.foodnetwork.com/
7 tablespoons unsalted butter, plus more for the dish
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Monday, May 24, 2010
I'm sure some of you have seen interchangeable flip flops at boutique's that are super expensive, but so cute. I saw this idea from the blog Make It And Love It found HERE. She is like the MacGuyver of re-purposing clothing. She turns her shirts into little girl dresses and her husbands ties into bow ties.
I bought Epoxy from Wal-Mart because the tutorial said hot glue didn't hold the Velcro to the plastic. But I got impatient with it because it said to wait like 20 minutes once you apply it before sticking something to it. So I ended up hot gluing it and they only lasted a couple of weeks before they started ripping off. Patience is a virtue and I need it :).
But a little trick I discovered was to cut the right length and snip the ends like this, and then cut that piece down the middle and it's perfect for both sides like below.