Cinnamon Toast Rolls


Ingredients:
  • a dozen or so slices of very soft, fresh white bread
  • melted butter
  • cinnamon sugar
Instructions:
  1. Preheat the oven to 375 degrees.
  2. Cut the crusts from a slice of bread and roll until very thin. Spread both sides of the bread with melted butter and then sprinkle one side with the cinnamon sugar, making sure to cover very well. Fold each side into the middle and then gently roll up and place in a buttered mini muffin tin. Spread a little more melted butter on each roll and sprinkle with a little more cinnamon sugar. Alternately, you can fold the bread into a triangle, and then fold into another smaller triangle and place on a parchment-covered baking sheet.
  3. When all of the rolls are made, bake for 15 to 20 minutes, or until they are just starting to turn golden brown and get a little crisp. Remove from the muffin tin to cool.
  4. If desired, drizzle with some icing made with powdered sugar that's been moistened with a little milk.
  5. These freeze really well. To reheat, place briefly in a microwave to thaw and then bake in a low oven (250 or 300 until warm and slightly crisp. Alternately, you can reheat them in foil in the oven.
Source

Thailand


Koh Tao Beach, Thailand



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Cheers from Chiang Mai, Thailand!




Koh Samui, Thailand 



Blue Pueblo 

 

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Caramel Apple Jello Shots



Ingredients:

  • 10 small granny smith apples
  • 1 envelope knox gelatin
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 2 drops yellow food coloring
  • 1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can’t find caramel)
  • 1/4 cup sugar
  • 1/2 cup butterscotch schnapps
  • lemon juice
Instructions:
  1. 1. Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.
  2. 2. Mix your 1/2 cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.
  3. 3. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.
  4. 4. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your 1/2 cup of butterscotch schnapps.
  5. 5. With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.
  6. 6. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much.
Source

Kale & Artichoke Dip


Ingredients:
  • 1 (14 ounce) can Progresso artichokes, drained and chopped coarsely
  • 4 ounces cream cheese, softened
  • 6 ounces Yoplait Greek plain yogurt
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese1 teaspoon garlic salt
  • 6 ounces kale, chopped (about 8-10 cups)1 (5.5) ounce package of Food Should Taste Good Multigrain tortilla chips
DIRECTIONS
  1. Preheat oven to 400 degrees.
  2. In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup of the Mozzarella, garlic salt, and kale until completely mixed together.
  3. Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of Mozzarella cheese on top and bake uncovered for 5 minutes.
  4. Serve with tortilla chips.
Source

Birdhouses in the Garden

Guacamole Grilled Cheese Sandwich



Ingredients

  • 2 slices of bread
  • ⅓ Cup Best Damn Guacamole Ever!
  • 5 fresh sprigs of cilantro
  • 2 slices of tomato
  • ⅓ Cup Cheddar, shredded
  • ½ Tablespoon Butter 
Instructions:

  1. 1. If you are wondering why I used shredded cheese for this recipe, well, it is quite simple. I melt the cheese in the broiler first so that the tomatoes and cilantro get covered in gooey cheese. I also do this because I want the bread to have a certain golden brownness and with the cheese already melted, I don’t have to juggle those two goals–either will you!
  2. 2. So take your two slices of bread and place them on a parchment paper lined baking sheet. Put some cheese on the bread, then add the cilantro and tomato (each on a different slice). Then top with more cheese.
  3. 3. Place the tray in the broiler just long enough for the cheese to melt, about 30 seconds or so. The key here is to melt the cheese but don’t wilt the cilantro.
  4. 4. Remove the tray from the boiler and smear on some guac. I suggest you use my recipe, I make the best effing guacamole ever!
  5. 5. Add 1/2 tablespoon of butter to an iron skillet and melt it over a medium-high heat. Then place the assembled sandwich in the skillet and brown on both sides, melting the cheese further.
  6. Cut it in half, and take a photo on instagram to make all of your friends jealous!
  7. View full recipe, with photos and video
Source

Key Lime Cupcakes Stuffed With Cheesecake


Ingredients:
  • 1 box Betty Crocker lemon cake mix 
  • 1 box (4-serving size) lime-flavored gelatin 
  • 3/4 cup water 
  • 1/3 cup Key lime juice 
  • 1/3 cup vegetable oil 
  • 3 eggs 
  • 2 or 3 drops green food color, if desired

STUFFING: 
  • 1 store-bought baked cheesecake (6 inch round) 
FROSTING: 
  • 1 tub (16 oz.) Betty Crocker Cream Cheese ready-to-spread frosting 
  • 1 carton (6 oz.) Yoplait Key Lime yogurt 
  • 1 teaspoon Key lime juice 
  • 1/4 cup powdered sugar 
  • Key lime slices or grated lime peel for garnish, if desired
     
Instructions:
  1. Heat oven to 350°F. With a 1-1/4 inch cookie scoop or spoon, scoop cheesecake into 24 balls. Set aside.
  2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients (NOT cheesecake). Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary.
  3. Divide batter in half. Divide the first half of the batter evenly between the 24 cups. Add one cheesecake ball to the center of each of the cups. With the remaining half of the batter, cover the cheesecake balls, dividing the batter evenly between the 24 cups.
  4. Bake 15 to 20 minutes --just until top of cupcake springs back to the touch. Remove cupcakes from pan and cool completely on a rack.
  5. In small bowl, mix the frosting, yogurt, Key lime juice and powdered sugar until a thin consistency. Tip cupcakes upside down and dip tops into the icing mixture. (There will be leftover frosting.) Garnish with sprinkles, Key lime slices or grated lime peel. Serve immediately.
  6. SERVING IDEA: Cut cupcakes in half to expose cheesecake centers, and place in a small bowl. Drizzle with a liberal amount of icing mixture and top with ice cream or whipped cream. Garnish with Key lime slices or grated lime peel as desired.
Source

Hot Ham and Cheese Pinwheels


Ingredients:
  • 1 1/2 C warm water
  • 2 T sugar
  • 1 T yeast
  • 1/2 t salt
  • 4-4 1/2 C flour
  • 1 pound deli ham, sliced thin
  • 2 C cheddar cheese, shredded
Instructions:
  1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
  2. Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
  3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
  4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
  5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
  6. After the dough has rested roll the old girl out into a large rectangle.
  7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
  8. Roll the dough up starting at the longer end.
  9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
  10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
  11. Repeat steps 6-10 with the other half of the dough.
  12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
  13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.
  14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Source

Waffle Iron Hashbrowns



Ingredients
  • 1 bag frozen Cascadian Farms Spud Puppies
  • salt to taste
  • ketchup (for serving, if desired)
Instructions
  1. Spray a hot waffle iron generously with nonstick cooking spray.
  2. Place Cascadian Farms Spud Puppies on top of the hot waffle iron. Press the waffle iron closed, using a bit of pressure as needed to slowly lower the lid over the Spud Puppies. After 1 minute, open the waffle iron and add any spud puppies to empty spots, as needed. Close the lid and cook until crispy and golden brown.
  3. Remove from waffle iron. Salt lightly. Serve with ketchup, if desired.
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Snow queen clematis


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Crescent Pepperoni Roll-Ups


Ingredients
  • 1 can refrigerated reduced fat crescent rolls
  • 40 slices turkey pepperoni
  • 4 pieces of Weight Watchers mozzarella string cheese, cut in half
  • garlic powder
  • pizza sauce
Instructions
  1. Preheat oven to 375.
  2. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
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How to Make Mini Pies in a Cupcake Tin



Ingredients:
  • 2 (2-count) packages Pillsbury refrigerated pie crusts 
  • 4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.) 
  • 1 egg, whisked
Directions
  1. Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
  2. Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.
  3. Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
  4. Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
  5. Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
  6. Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.
Source

Bite Size Apple Pies


Ingredients:
  • 1 red, tart juicy apple, washed and sliced into 8 slices (skin left on) 
  • 4 tablespoons brown sugar 
  • 3 teaspoons cinnamon 
  • 1 tablespoon melted butter 
  • 1 can Pillsbury refrigerated crescent rolls
Directions
  1. Preheat the oven to 350 degrees. Roll out the crescent rolls on a greased baking sheet.
  2. Brush with melted butter, then sprinkle with brown sugar and cinnamon.
  3. Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
  4. Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
  5. Bake for 15 minutes until golden brown.
  6. Cool and serve with Yoplait Original Frozen Yogurt, Mountain Blueberry flavor.
Source

Crochet baby booties


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