Helen's Corner

Goin' Fishin' Chex Mix

2012-02-17T10:28:00.000-08:00

3: tablespoons butter or margarine

9: cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)

2: cups tiny pretzel fish-shaped crackers

2: cups bite-size cheese crackers

1: package (1 oz) ranch dressing and seasoning mix

1/2: cup grated Parmesan cheese

1 In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
2 Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container

Salsa Guacamole

2012-02-17T10:24:00.000-08:00

Salsa

1: can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained

1/4: cup chopped onion

2: tablespoons chopped fresh cilantro

1/4: teaspoon coarse (kosher or sea) salt

1: clove garlic, finely chopped

1: small fresh jalapeño chile, seeded, finely chopped

Guacamole

3: ripe large avocados (about 1 1/2 lb) pitted, peeled

2: tablespoons fresh lime juice

1/2: teaspoon coarse (kosher or sea) salt

1/2: teaspoon red pepper sauce

1: clove garlic, finely chopped

1 In medium bowl, mix salsa ingredients.
2 In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
3 Spoon guacamole into shallow serving bowl; top with salsa. Serve with chips.

Grilled Surf and Turf Kabobs

2012-02-17T10:21:00.000-08:00

3/4: lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat

12: uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed

1/2: cup teriyaki marinade and sauce (from 10-oz bottle)

1/4: teaspoon coarsely ground pepper

12: bamboo skewers (4 to 6 inch)

1 Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
2 Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
3 Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade

Cinnamon Roll Dutch Apple Pie

2012-02-15T12:54:00.000-08:00

INGREDIENTS

Crumb Topping

cup all-purpose flour

cup packed brown sugar

1/2

cup butter, softened

Crust

can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

Filling

medium Granny Smith apples, thinly sliced

3/4

cup granulated sugar

tablespoons all-purpose flour

1 1/4

teaspoons apple pie spice

tablespoons lemon juice

DIRECTIONS

1 Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate. 2 Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. 3 In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge. 4 In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling. 5 Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour. 6 Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth

Pepperoni Pizza Monkey Bread

2012-02-15T12:49:00.000-08:00

INGREDIENTS

tablespoons butter, melted

teaspoon garlic salt

can Pillsbury® Grands!® Flaky Layers refrigerated biscuits

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1/2

teaspoon sugar

1/2

teaspoon salt

1 1/2

teaspoons Italian seasoning

slices (1/4 inch thick) fresh mozzarella cheese

cup mini pepperoni slices

DIRECTIONS

1 Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray. 2 In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans. 3 In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni. 4 Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately

February Storage Project: Kitchen

2012-02-15T09:52:00.000-08:00

Sort and Label.

pantry

Outfit a Drawer.

Utilize Cabinet Doors.

paper towels

Add Hooks.

Classic Drawer Bulletin Board

2012-02-11T12:16:00.000-08:00

dresser

drawers

corkboard

Open Face Philly Cheese Steak Sandwichs

2012-02-10T11:16:00.000-08:00

1/2
cup cold low-fat (1%) milk
1
tablespoon all-purpose flour
2
ounce sextra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
3/4
teaspoon salt
2
tablespoons olive oil
1
pound boneless top loin steak, very thinly sliced*
1/2
teaspoon freshly ground black pepper
1
large onion, sliced in very thin wedges
1
green sweet pepper, thinly sliced
1
red sweet pepper, thinly sliced
2
whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise

Directions

1. For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.

2. In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.

3. In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.

4. Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among all rolls

Chocolate Raspberry Hearts

2012-02-10T11:11:00.000-08:00

INGREDIENTS

can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/3

cup hazelnut spread with cocoa

raspberries

tablespoons dark chocolate chips

egg, beaten

tablespoon powdered sugar

DIRECTIONS

1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. 2 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet. 3 Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg. 4 Bake 13 to 17 minutes or until hearts are golden brown. 5 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Red Velvet Espresso and Cream Cheese Brownies

2012-02-10T11:08:00.000-08:00

Cream Cheese Swirl Layer

1: package (8 oz) cream cheese, softened

1: egg

1/2: cup sugar

1: tablespoon Gold Medal® all-purpose flour

1: tablespoon vanilla

Brownie Layer

1: box Betty Crocker® Original Supreme Premium brownie mix

: Water, vegetable oil and eggs called for on brownie mix box

2: teaspoons instant espresso coffee powder

1: bottle (1 oz) red food color

1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
2 Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
3 Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
4 Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.

Love Beads

2012-01-26T10:59:00.000-08:00

Charm someone special on Valentine's Day with a piece of homemade jewelry.

Materials

Fimo or Sculpey clay (available at art supply stores)
Aspic or tiny cookie cutters
Toothpick

Thin cording or string
Safety pin

Instructions

To make symmetrical hearts, use the side of a pen to roll flat a lump of clay to about 1/8-inch thick.
Cut out pieces with a heart-shaped aspic cutter. For free-form hearts, use your fingers to form or coil individual bits of clay. You can even swirl together multiple colors.
Use the toothpick to make a hole in a corner of each bead and then bake hearts according to package directions.

Write Card

2012-01-26T10:56:00.000-08:00

Make pencil-pierced Valentines that are perfect for handing out to classmates.

Materials

Cardboard
Pencil (to use)
Colored card stock
Scissors

Markers or metallic pens
Stickers
Hole punch

Instructions

Make a template for your kids to trace around: Cut out a cardboard heart.
Have your child trace the heart onto card stock and cut it out.
Decorate with pens and stickers.
Use the hole punch to make holes on each side of the heart and slide the cool pencil through.

On a Roll

2012-01-26T10:53:00.000-08:00

Colorful wrapping paper
Roll of candy
Stickers
Tape

Instructions

To put a fun spin on your V-day wishes, cut a rectangle of colorful wrapping paper sized to wrap a few times around a roll of candy.
Print your message on the paper's blank side (adding stickers if you like), then tape one end to the candy packaging.
Roll the paper around the treat and secure it with a sticker.

Variations:

More messages:

"See you around!"
"Let's rock and roll!"
"You're a lifesaver" (with Life Savers candy)

Conversation Heart Pencil Toppers

2012-01-26T10:49:00.000-08:00

Just like their edible cousins, these foam conversation hearts will let your child get right to the point of her Valentine's messages.

Materials

Scissors
Craft foam
Permanent markers

Pipe cleaner
Pencil

Instructions

Cut a 1- to 2-inch heart from craft foam. With a permanent marker, print a short message on the front and the name of the giver on back.
Now poke an inch of the pipe cleaner through the bottom of the heart, bend it down, and twist it back around the remaining length of pipe cleaner.
Coil the pipe cleaner tightly around the pencil. Then gently pull up on the heart so that part of the coil bobs freely above the pencil, with several loops anchored around the eraser end.

Triple Nut Bars

2012-01-21T12:59:00.000-08:00

3/4: cup butter or margarine, softened

1/2: cup packed brown sugar

1/2: teaspoon almond extract

1 1/2: cups Gold Medal® all-purpose flour

Topping

1: cup butter or margarine

1 1/2: cups packed brown sugar

1/4: cup honey

1/4: cup light corn syrup

1/2: teaspoon vanilla

1: cup walnut pieces

1: cup unblanched or blanched whole almonds

1: cup pecan halves

1 Heat oven to 350°F. In medium bowl, beat 3/4 cup butter, 1/2 cup brown sugar and the almond extract with electric mixer on medium-low speed until blended. On low speed, beat in flour until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan. Bake 17 to 20 minutes or until golden brown.
2 Meanwhile, in 2-quart saucepan, cook 1 cup butter, 1 1/2 cups brown sugar, the honey, corn syrup and vanilla over medium-high heat 12 to 15 minutes, stirring frequently, until mixture comes to a full rolling boil. Boil 1 to 2 minutes, stirring frequently. Remove from heat.
3 Sprinkle walnuts, almonds and pecans over crust. Pour brown sugar mixture over nuts. Bake 13 to 15 minutes longer or until top of mixture is bubbly. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

Under the Sink Organizer

2012-01-21T08:14:00.000-08:00

Tame a crowd of spray bottles by installing a curtain rod across the cabinet. Suspend them by their spray triggers, and voila! Freed-up space for other bathroom or kitchen essentials.

Wrapped Gift Jars

2012-01-18T10:47:00.000-08:00

jute

yarn

raffia

Candy Filled Cupcakes

2012-01-18T10:45:00.000-08:00

candy

cupcake

sandwich

Gardening Gift

2012-01-18T10:42:00.001-08:00

Paint

ribbon

trowel

Embellished Canvas Tote Bag

2012-01-18T10:40:00.000-08:00

canvas

fabric

ribbon

Terry Cloth Shower Curtain

2012-01-18T10:35:00.000-08:00

Nothing looks as inviting in a cool white bathroom as plush terry-cloth towels. This shower curtain is made from bath sheets stitched with a simple seam. It couldn't be easier -- the towels are just the right size for a standard tub, and they don't need to be hemmed. Use two bath sheets (about 35 by 70 inches each) of the same or complementary colors to make a shower curtain for a standard-size tub. Lay one towel on top of the other, making sure the hems and any trim match up. Stitch the two towels together along one long side, staying within the bound edge. To hang your shower curtain, you will need 28 metal grommets and 14 shower hooks -- we used chain hooks, but any type will work. Lay your curtain flat with the bound edge facing downward, and cut holes for the grommets, about 4 1/4 inches apart, along the edge. The grommets should be no more than 1/2 inch from the edge. Insert the grommets through the holes you've cut, and fasten them. Hang the curtain from your curtain rod, and make sure to use a liner -- these towels shouldn't get too wet

Two Cheese Straws

2012-01-18T10:20:00.000-08:00

2 1/2: cups Original Bisquick® mix

2/3: cup milk

1/2: cup shredded Cheddar cheese (2 oz)

1: tablespoon butter or margarine, softened

2: tablespoons grated Parmesan Cheese

: Tomato pasta sauce, if desired, heated

1 Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.
2 Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Repeat with remaining dough.
3 Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with pasta sauce.

Creamy Artichoke Appetizers

2012-01-18T10:15:00.000-08:00

3: cups Original Bisquick® mix

1 1/2: cups shredded mozzarella cheese (6 oz)

2/3: cup water

2: tablespoons vegetable oil

1 1/2: cups mayonnaise

1 1/2: cups grated Parmesan cheese

1: jar (7 oz) roasted red bell peppers, drained, diced

1: tablespoon Dijon mustard

1: tablespoon Worcestershire sauce

2: teaspoons garlic powder

2: cans (14 oz each) Progresso® artichoke hearts, drained, chopped

1 Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
2 In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
3 Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
4 Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
5 Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
6 Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

Home Style Beef Stew

2012-01-18T09:25:00.000-08:00

1: lb lean (at least 80%) ground beef

2: cups water

2: cans (14.5 oz each) diced tomatoes with garlic and olive oil, undrained

1: can (6 ounces) tomato paste

1: bag (1 lb) frozen cauliflower, carrots and snow peas (or other combination)

2 1/4: cups Original Bisquick® mix

2/3: cup milk

1: tablespoon chopped fresh parsley

1 Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally; remove from heat.
2 In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture.
3 Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

Tuscan Stromboli

2012-01-14T10:23:00.000-08:00

INGREDIENTS

can Pillsbury® refrigerated classic pizza crust

oz (half of 8-oz package) cream cheese, softened

1/3

cup sun-dried tomatoes in oil, sliced

slices (1 1/2-inch size) pepperoni

tablespoons finely chopped red onion

1/2

cup drained finely chopped artichoke hearts (from 14-oz can)

cup cooked chicken, diced

oz fresh mozzarella cheese, diced (about 1 cup)

teaspoon McCormick® Italian Seasoning

teaspoon McCormick® Garlic Salt

tablespoon Crisco® Pure Olive Oil

1/2

teaspoon McCormick® Rosemary Leaves

DIRECTIONS

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle. 2 In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough. 3 Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.

Sloppy Jose Gorditas

2012-01-14T10:21:00.000-08:00

1/2 cup diced onion

1 lb ground beef

1 can (8 oz) Muir Glen® organic tomato sauce

1 teaspoon McCormick® Oregano Leaves

1/2 teaspoon McCormick® Ground Cumin

1/4 teaspoon salt

1/4 teaspoon McCormick® Ground Cinnamon

1 can (15 oz) Progresso® black beans, rinsed, drained

1/3 cup raisins

1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits

1 LAND O LAKES® Egg White, lightly beaten

1 1/2 cups shredded lettuce

1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese

2 tablespoons finely chopped fresh cilantro

1/2 cup sour cream, if desired

lime wedges, if desired

DIRECTIONS

1 Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low. 2 Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm. 3 Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet. 4 Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes. 5 Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

Pulled Chicken Sandwichs

2012-01-09T12:29:00.000-08:00

1
1 3/4 - 2 pound purchased roasted chicken
1
medium onion, cut in 1/4-inch slices
1
tablespoon olive oil
1/3
cup cider vinegar or white wine vinegar
1/2
cup tomato sauce
3 - 4
tablespoons seeded and finely chopped fresh red and/or green serrano chile peppers
2
tablespoons snipped fresh thyme
2
tablespoons molasses
2
tablespoons water
1/2
teaspoon salt
6
kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices

Directions

1. Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.

2. In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.

3. Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.

Buffalo Chicken Cobb

2012-01-09T12:25:00.000-08:00

1
25 1/2ounce frozen buffalo-style boneless chicken wings
2
hearts of romaine lettuce, halved or quartered
1 1/2
cups sliced celery and/or carrots
1/2
cuplight mayonnaise
1/4
cup crumbled blue cheese
1/4
teaspoon ground black pepper
2
small lemons

Directions

1. Prepare chicken wings according to package directions.

2. Meanwhile, line a platter or individual plates with romaine. Top with celery and/or carrots; set aside. In a small bowl stir together mayonnaise, blue cheese, and pepper. Squeeze juice from 1/2 of a lemon (1-1/2 tablespoons) into mayonnaise mixture; stir to combine.

3. Slice chicken. Arrange heated chicken over romaine mixture. Cut remaining lemon into halves or wedge and serve with salad. Pass dressing. Makes 4 servings.

Paula Deen's Fried Chicken

2012-01-09T12:20:00.000-08:00

1
pound chicken, washed and cut into 8 serving pieces
2
cups all-purpose flour
1/2
cup snipped fresh sage or parsley
1
teaspoon cracked black pepper
3
eggs
1/2
cupmilk
Peanut oil for frying
Small fresh sage leaves
Lemon wedges

Directions

1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.

2. In bowl combine flour, the 12 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.

3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.

4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves

Chicken and Roasted Vegetable Casserole

2012-01-09T12:17:00.000-08:00

4
bone-in chicken breast halves, with skin (about 2 pounds)
1 1/2
cups packaged peeled baby carrots, halved, if large
1
cup cubed peeled sweet potato (1 medium)
1
onion, cut into 1/4-inch-thick wedges
1/2
cup sliced celery (1 stalk)
1/2
cup chicken broth
2
tablespoons snipped fresh sage
3
tablespoons olive oil
1
teaspoon salt
1/2
teaspoon ground black pepper
2
8 1/2ounce pouch cooked long grain and wild rice
3
tablespoons snipped fresh Italian (flat-leaf) parsley

Directions

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.

2. Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken. Makes 4 servings.

Sloppy Joe Squares

2012-01-06T11:25:00.000-08:00

INGREDIENTS

lb lean (at least 80%) ground beef

can (15.5 oz) sloppy joe sauce

cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls

cups shredded Cheddar cheese (8 oz)

tablespoon sesame seed

DIRECTIONS

1 Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally. 2 Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed. 3 Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Rocky Road Cookie Pizza

2012-01-06T11:23:00.000-08:00

INGREDIENTS

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

cup miniature marshmallows

1/2

cup salted peanuts

1/2

cup semisweet chocolate chips

1/3

cup caramel topping

DIRECTIONS

1 Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown 2 Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping. 3 Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

Experiment with different nuts and toppings to get the flavor combo you love most!

Mexican Casserole

2012-01-06T11:20:00.000-08:00

1 pound ground beef, cooked and drained

1 package (1 oz) Old El Paso® taco seasoning mix

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained

1 1/2cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS

1 In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese. 2 Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese. 3 Bake at 375°F 15 to 20 minutes.

Grands Biscuit Bowls with Chili

2012-01-06T11:11:00.000-08:00

INGREDIENTS

can (10.2 oz) Pillsbury® Grands!® refrigerated biscuits

cans (15 oz each) chili with beans

1/2

cup shredded Cheddar cheese (2 oz)

DIRECTIONS

1 Place 5 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray. 2 Press each biscuit into 5 1/2-inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet. 3 Bake at 350°F 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups. 4 Meanwhile, in 2-quart saucepan, heat chili over medium heat until hot. Spoon chili into bread bowls; sprinkle with cheese.

Don’t have enough 10-oz custard cups? Lightly crush 5 sheets of foil into 5 (4-inch) balls; flatten tops slightly. Place flat sides up on ungreased cookie sheet. Continue as directed above. Remove foil from baked bread bowls, and discard.

Healthified Chocolate-Almond Pudding Cake

2012-01-06T11:05:00.000-08:00

1: cup Gold Medal® all-purpose flour

1/2: cup granulated sugar

1/4: cup chopped almonds, toasted*

1/4: cup unsweetened baking cocoa

2: teaspoons baking powder

1/4: teaspoon salt

1/2: cup fat-free (skim) milk

2: tablespoons canola oil

2: teaspoons vanilla

1/4: teaspoon almond extract

3/4: cup packed brown sugar

1/4: cup unsweetened baking cocoa

1 3/4: cups water

: Vanilla reduced-fat ice cream, if desired

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
2 In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
3 Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
4 To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Toaster Strudel Apple Pies

2012-01-06T07:37:00.000-08:00

INGREDIENTS

4 Pillsbury® Toaster Strudel™ Frozen Brown Sugar Cinnamon Pastries

1 cup apple pie filling

2 cups vanilla ice cream

DIRECTIONS

1 Toast pastries as directed on package. 2 Meanwhile, place pie filling in small microwave-safe bowl. Microwave on HIGH for 1 minute or until hot. 3 To serve, place hot pastries on individual serving plates. Top each with scoop of ice cream and warm pie filling. Drizzle icing from pastries package over each.

Slow Cooker Lasagna

2012-01-01T16:19:00.000-08:00

INGREDIENTS

pound bulk Italian sausage

medium onion, chopped (1/2 cup)

cans (15 ounces each) Italian-style tomato sauce

teaspoons dried basil leaves

1/2

teaspoon salt

cups shredded mozzarella cheese (8 ounces)

container (15 ounces) part-skim ricotta cheese

cup grated Parmesan cheese

uncooked lasagna noodles

DIRECTIONS

1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) 3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Tip of the Day

2012-01-01T08:13:00.000-08:00

Every day is someone's birthday! Set aside a cardmaking hour and you will never be without a last-minute handmade card. Making cards in bulk also helps you get the most from your supplies.

2012

2011-12-31T07:43:00.001-08:00

Happy New Year to all my family, friends and loyal followers. Hope 2012 brings you all much health and happiness.

January Storage Project:Home Office

2011-12-31T07:40:00.000-08:00

Create a Mail Station.

desk

Stay on Schedule.

Organize Office Supplies.

adhesive

Get Rid of Junk.

markers

Green Ways to Recycle Christmas Wrappings

2011-12-26T13:39:00.000-08:00

After Christmas morning has come and the presents have been torn into, there always comes the inevitable wrapping paper fall out. Bulging garbage bags filled with paper and ribbons replace the pile of gifts and a trip to the landfill is usually the fate which awaits them.

There is always aunt Susie or the other frugal few who carefully unwrap their gifts as not to mess up the paper and save it for reuse, but let's be honest - that's very rare.

Can You Recycle it?

The good news is that, yes, some kinds of wrapping paper can be recycled. Beside the cheap, super-thin kind and ornate papers covered in foils, glitter and the like, there is a good chance that it can be converted into useful products again.

Many municipal recycling programs will gladly take in wrapping paper. For example, New York City will accept it as part of the "mixed paper" category with the only stipulation being that it can't be coated in plastic or wax. Check with your local recycling center to find out if they do the same.

If You Can't Recycle It

Here are a few things to do with your used wrapping paper that are pretty utilitarian and don't involve arts & crafts projects:

The New York Department of Conservation recommends shredding wrapping paper to use as "filler" in boxes instead of tissue paper. You could also simply crumple your used wrapping paper to use instead of bubble wrap or packing peanuts when packing fragile objects in boxes.
Save it and wrap gifts with it next year. If you are concerned about wrinkles, you can gently iron them out.
Cut it up and use the back as scrap paper.

Preventing the Annual Avalanche of Wrapping Paper

Use wrapping paper or holiday cards made from recycled materials: This is the easiest way to help divert packaging material from ending up as landfill fodder and prevents virgin paper from entering the waste stream.

Wrap presents in everyday paper: The colorful Sunday comics section and even regular newspaper is totally functional (and distinctive) as a gift wrap. Plain brown butcher or craft paper is another understated option which is also easier to recycle than traditional gift wrap.

Reusable containers: Gift bags and boxes can be nearly endless reused, and it also saves time as well. Giving gifts in useful objects like mason jars also provides a bonus for the recipient, as they can be used in a myriad of ways beyond the holidays. You may also want to consider the traditional Japanese "furoshiki" cloth wrapping material.

Give minimalist gifts: Event tickets and gift certificates are always appreciated and require a minimum of packaging. It's a win-win situation.

Merry Christmas 2011

2011-12-23T16:22:00.000-08:00

Merry Christmas to all !! Hope you all have a very Merry Christmas and a very Happy and healthy New Year .(pic from Veyo Ut 2009)

Cranberry and Holly Silverware Wrap

2011-12-23T08:49:00.000-08:00

grosgrain ribbon

sprig

Cranberry Candle Arrangement

2011-12-23T08:46:00.000-08:00

Cranberries

Evergreen

Pumpkin Pie Milk Shake

2011-12-20T16:03:00.000-08:00

INGREDIENTS

2 cups vanilla ice cream, slightly softened

1/3 cup milk

1/4teaspoon pumpkin pie spice or ground cinnamon

1/8slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)

Sweetened whipped cream, if desired

Cinnamon sticks, if desired

DIRECTIONS

1 In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary. 2 Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

Peppermint Oreo Cookie

2011-12-20T15:59:00.000-08:00

What You Need

6 candy canes, finely chopped (about 1/3 cup), divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (16.6 oz.) OREO Cookies, finely crushed

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It

RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy.
REFRIGERATE 1 hour or until firm.

Christmas Tree Cookie Balls

2011-12-20T15:57:00.000-08:00

Make It

MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with decorating icing and candies as shown in photo.
REFRIGERATE 1 hour or until firm. Keep refrigerated.

How to Melt Chocolate

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2 min. or until chocolate is completely melted, stirring every 30 sec.

How to Easily Dip Balls

To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand

Christmas in the Park with William

2011-12-19T16:49:00.000-08:00

William in the Park

Something about little boys and leaves

Love walking through the leaves

Gathering leaves to throw

Ya Hoo !!!That was fun

My Family at Tuacahn

2011-12-13T17:44:00.000-08:00

Tuacahn in the Red Rocks of Ivin Utah

Santa had not arrived yet

William is getting out of there before he shows up

Jeffs Family

Graham Cracker Cookies

2011-12-11T12:29:00.000-08:00

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

Butter, egg and flour called for on cookie mix pouch for cutout cookies

1/4 cup Gold Medal® all-purpose flour or whole wheat flour

2 tablespoons honey

2 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

Topping, if desired:

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Chocolate Coating and Candy Topping, if desired:

1 cup semisweet chocolate chips (6 oz)

4 teaspoons shortening

1 cup white vanilla baking chips

Crushed peppermint candy canes, if desired

Betty Crocker® colored sugar or decors, if desired

Holiday candy sprinkles, if desired

In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.

In small bowl, mix topping ingredients; set aside.

Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.

Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.

In small microwavable bowl, microwave chocolate chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. In another small microwavable bowl, microwave white vanilla baking chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into one of the melted coatings. Decorate as desired. Place on waxed paper until set.

Coconut Fudge Bars

2011-12-11T12:23:00.000-08:00

What You Need

1 cup butter, divided

14 HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups)

1 cup sugar

1 can (5 oz.) evaporated milk

6 cups JET-PUFFED Miniature Marshmallows (10-1/2-oz. pkg.)

1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, coarsely chopped

1 cup chopped PLANTERS Walnuts

1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.

BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm. Store in airtight container in refrigerator.

Basics for Perfect Baking

2011-12-11T12:18:00.000-08:00

Prep for Success

Use an oven thermometer. Make sure your oven's temperature is accurate by using an oven thermometer. Preheat to the temperature stated in the recipe.

Choose the right size pan. Trust the recipe. Make sure you use the size of pan it calls for to ensure accurate bake times. Looking for help? Check out the Betty Crocker Store for a full line of baking pans.

Line the baking pan. Fit a large piece of parchment paper or aluminum foil into the bottom of the pan and up over the sides, extending about 4 inches to create "handles." These handles will help you remove the finished bar cookies in the form of a slab – which makes cutting easier. Grease the paper or foil according to recipe directions. Fill with bar-cookie batter and bake as directed – placing the pan as close to the center of the oven as possible.

Tip: If you use a glass pan, decrease the oven temperature by 25 degrees.

Test for Doneness

Brownies: Test for doneness by inserting a wooden toothpick two inches from the side of the pan. If it comes out clean or nearly clean, the bars are done. The center of the pan of brownies will be slightly soft.

Bar cookies: Test for doneness by inserting a wooden toothpick near the center of the pan. If it comes out clean or nearly clean, the bar cookies are done. The edges of the pan of bar cookies will be lightly browned.

Tip: Some bar cookies bake up so soft and gooey that a doneness test just isn't accurate. (Visualize bars made with caramel or marshmallow creme.) If you trust your oven thermometer, just bake bars the amount of time stated in the recipe. Remove the pan from the oven immediately to prevent over-baking.

Get Ready to Cut

Cool them completely. Cool bar cookies and brownies completely in the pan. (Cut them while they're warm and they'll crumble.) Then either chill or freeze the bars for at least 2 hours (overnight is even better) before lifting the slab from the pan with the foil "handles." Chilling or freezing the bars will keep them from cracking as the foil is lifted.

Flip onto a cutting board. Invert the foil-lined pan of bar cookies or brownies onto a cutting board. (Ignore this step if the bar cookies or brownies include a delicate topping – or need to be frosted -- and simply place the slab, right side up, on the board.) Carefully remove the aluminum foil from the bottom of the bars. Now you're ready to cut.

Perfect Bars & Brownies

We know you want your delicious brownies and bar cookies to look especially beautiful for the parties, cookie swaps, or gift presentations. Precision is the name of the game when it comes to cutting beautiful shapes. So put down that gooey, caked-up knife. Learn how to cut bar cookies so they look like they came from a fancy bakery.

Coconut Almond Brownies Bites

2011-12-10T15:42:00.000-08:00

1/2 cup butter or margarine

1 tablespoon water

1/2 cup sugar

1/2 cup semisweet chocolate chips

1/2 teaspoon vanilla

2 eggs

1/2 cup Gold Medal® all-purpose flour

1/2 teaspoon baking powder

24 miniature milk chocolate-covered coconut-almond candy bars (from 13-oz bag), unwrapped

Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Line 24 miniature muffin cups, 1 3/4x1 inch, with paper baking cups.

In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended. Stir in chocolate chips until melted. Stir in vanilla and eggs until well mixed. Stir in flour and baking powder. Spoon 1 heaping tablespoon batter into each muffin cup.

Bake 17 to 25 minutes or until set (do not overbake).

Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes

Easy Scone Mix

2011-12-10T15:37:00.000-08:00

2 cups Gold Medal® all-purpose flour

3 teaspoons baking powder

1/4 cup sugar

1 tablespoon poppy seed

1/4 teaspoon salt

1/3 cup butter or margarine

1/3 cup currants

In large bowl, mix flour, baking powder, sugar, poppy seed and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in currants. Place in resealable food-storage plastic bag, glass jar or gift container. Refrigerate up to 1 week or freeze up to 2 months.

Include these directions on package:

Heat oven to 425ºF. Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.

Wool Mitten Door Decoration

2011-12-10T15:20:00.000-08:00

A little clutch of greens tucked into natural wool mittens makes the perfect simple door decoration for the holidays. Sew two off-white wool mittens to a wide dark green ribbon and fill one of the mittens with different kinds of Christmas greenery, such as holly leaves and spruce sprigs

Christmas Card Display

2011-12-10T15:18:00.001-08:00

A new crop of holiday cards is a great way to display lots of color and pattern throughout your house. Use an old window shutter and tie lengths of ribbon from top to bottom, and attach a cards with double-stick tape.

Cheery Christmas Container

2011-12-10T15:16:00.000-08:00

You don't need to go out and buy a special container or vase for the holidays -- instead, get crafty and adorn what you already own. Cut felt to fit around a container, adding an inch to the length. Wrap the felt around and glue at the overlap, then center a ribbon and glue it in place. Using a cookie cutter as a pattern, cut seasonal shapes, such as trees, wreaths, or ornaments, from a complementary color of felt and glue in place. For the final touch, fill the container with ornaments and bits of greenery

Guest Room with Holiday Cheer

2011-12-10T15:04:00.000-08:00

To pamper visiting family and friends, consider adding a few extra touches to the guest bedroom. Add a bright pop of color with a throw pillow and an extra quilt. To brighten the side of the bed, include a few red blooms in tin containers, and carry through the same color with a ribbon accent for a bottom-of-the-bed fir wreath. Spray-paint paper letters with a welcoming holiday message .
.

Mini Christmas Tree Door Ornament

2011-12-08T11:18:00.000-08:00

evergreen

ribbon

ornaments

Fork it Over

2011-12-08T11:13:00.000-08:00

Put old or mismatched forks to use as Christmas card holders. Place a piece of green florist's foam inside a clear glass or vase. Stick forks into the foam and use the tines to display Christmas cards

Towel Wrap for Casseroles

2011-12-07T09:15:00.000-08:00

flour

baking

ribbon

Have you heard of Usborne Books?

2011-12-07T06:19:00.000-08:00

This is a new company to me, but they have been around forever. Since William has been born we have a new love of books because he loves them so much. They have the most beautiful books for all ages including reading books,sticker books, activity books, cards that children can make, something for everyone!

With Christmas upon us (or any time really) there is no better time than now to order books for the children in your life. For more information just visit Kids Love Usborne Books. There is a ton of information. You can order online or host a live book show (if you're in the Southern Utah area) or an eShow where you'll have the opportuity to get free books! Who doesn't love free?

Herbed Rice Mix

2011-12-06T15:53:00.000-08:00

Ingredients

1 1/2 cups dried mushrooms, chopped
1 tablespoon dried onion flakes
1 tablespoon garlic powder

1 tablespoon dried thyme
1 tablespoon dried parsley
3 cups long-grain white rice, such as basmati or jasmine

Instructions

In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly. Makes enough for 12 servings.

Best Hot Cocoa Mix

2011-12-06T15:49:00.000-08:00

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Ingredients

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa

1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt

Instructions

Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

3-D Christmas Tree Card

2011-12-06T12:35:00.000-08:00

Card stock or blank store-bought cards
Scissors
Art paper
Bone folder
Glue
Fine brush
Star-shaped hole punch (optional)

3-D Christmas Tree Card How-To
1. Fold a piece of card stock in half or use a blank store-bought card. Cut art paper into rectangles of graduated lengths and widths (adding about 1/4 inch to widths and 1 to 2 inches to lengths).

2. Pleat each rectangle accordion-style, making same-size folds in each; score folds with a bone folder. Open card, and center rectangles in spine of card. Glue down end folds to form a pop-up tree that expands as you open card.

3. To make the "bucket" that holds the tree, fold another paper rectangle into four accordion folds. Glue end folds on either side of card's spine.

4. If you wish, use a star-shape hole punch to make a star for top of tree. Fold star at center and glue to card

Mini Present Ornaments-Kids Craft

2011-12-06T12:21:00.000-08:00

ornaments

ribbon

nail

Clay Snowman Christmas Ornament

2011-12-06T12:16:00.000-08:00

These oven-baked clay snowmen can double as Christmas tree ornaments and gift tags. For the eyes and mouth, roll small balls from black clay, place on a baking sheet, and press to flatten slightly. Use small amounts of orange clay to make tiny carrot noses (approximately 3/4-inch long).

Bake the eye, nose, and mouth shapes on a cookie sheet according to package directions and let cool. Roll a 1/4-inch thick slab of white clay onto waxed paper; use a cookie cutter to cut circles. Use the photo for inspiration to decorate the snowmen's faces. Poke a hole in the top of each head with a toothpick, making it large enough for a chenille stem. Once the snowman is finished, bake according to instructions. Thread a chenille stem through each hole; twist ends to secure

S'Mores Monkey Bread

2011-12-06T12:13:00.000-08:00

INGREDIENTS

1/2

cup sugar

1/2

cup crushed graham crackers or graham cracker crumbs

cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

cup milk chocolate chips (6 oz)

1/2

cup miniature marshmallows

1 1/4

cups marshmallow creme

3/4

cup butter

teaspoon vanilla

DIRECTIONS

1 Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray. 2 In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated. 3 Layer biscuit pieces, chocolate chips and marshmallows in pan. 4 In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan. 5 Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Get Chunky—To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!

Finishing Touches—Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want

Maple Cinnamon Pecan Pull Aparts

2011-12-06T12:10:00.000-08:00

INGREDIENTS

1/2

cup chopped pecans

1/3

cup packed brown sugar

tablespoons butter or margarine, melted

1/4

cup sour cream

teaspoon maple flavor or vanilla

can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

DIRECTIONS

1 Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing. 2 Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan. 3 Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.

Use a clean kitchen scissors to easily cut the cinnamon rolls into quarters.

Hot Fudge Marshmallow Monkey Bread

2011-12-06T12:07:00.000-08:00

tablespoon LAND O LAKES® Butter, softened

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

large marshmallows

1/2

cup LAND O LAKES® Unsalted or Salted Butter

1/2

cup hot fudge ice cream topping

teaspoon McCormick® Pure Vanilla Extract

cup sugar

tablespoon Hershey’s® Special Dark® baking cocoa

DIRECTIONS

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside. 2 In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. 3 In medium bowl, stir sugar and cocoa until blended. 4 Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits. 5 Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

Using fresh marshmallows is key to the success of this recipe.

Budget Decor

2011-12-02T12:49:00.000-08:00

dresser

drawers

utility knife

Buffalo Style Grilled Chicken

2011-12-02T12:06:00.000-08:00

1/3: cup red pepper sauce

2: teaspoons canola oil

1/2: teaspoon garlic powder

1/8: teaspoon salt

4: boneless skinless chicken breasts

1/2: cup blue cheese dressing

2: tablespoons crumbled blue cheese, if desired

1: tablespoon reduced-fat sour cream

4: medium stalks celery

1 In heavy-duty resealable food-storage plastic bag, stir pepper sauce, oil, garlic powder and salt. Add chicken, turning to coat with marinade; seal bag. Refrigerate at least 2 hours but no longer than 24 hours.
2 Heat gas or charcoal grill. Carefully brush grill rack with canola oil.
3 Remove chicken from bag. Place chicken on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
4 Meanwhile, in small bowl, mix dressing, blue cheese and sour cream. Place grilled chicken on platter; serve with celery and dressing mixture.

Italian Crescent Casserole

2011-12-02T12:01:00.000-08:00

INGREDIENTS

lb ground beef, cooked, drained

cup basil and garlic tomato pasta sauce (from 16-oz jar)

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 1/2

cups shredded Italian cheese blend (6 oz)

1/4

teaspoon dried basil leaves

DIRECTIONS

1 In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally. 2 Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil. 3 Bake at 375°F 15 to 20 minutes.

Chessy Appetizer Loaf

2011-12-02T11:47:00.000-08:00

What You Need

1 pkg. (8 oz.) KRAFT Natural Italian* Cheese Crumbles

3 Tbsp. KRAFT Real Mayo Mayonnaise

2 Tbsp. chopped Spanish olives

1/2 tsp. garlic powder

1 loafFrench bread (24 inch), cut lengthwise in half

Paprika

Make It

HEAT broiler. Mix first 4 ingredients.
SPREAD onto cut sides of bread; sprinkle lightly with paprika.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Serve warm.

* Made with quality cheeses crafted in the USA

Tall Tree Container for Snack Mix

2011-12-02T11:01:00.000-08:00

Tall Tree Container for Snack Mix

fabric

Chocolate Marshmallow PIllows

2011-12-02T10:55:00.000-08:00

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4: cup vegetable oil

2: tablespoons water

1: egg

2/3: cup chopped pecans

12: large marshmallows, cut in half

Frosting

1: cup semisweet chocolate chips (6 oz)

1/3: cup whipping cream

1: teaspoon butter or margarine

1: teaspoon vanilla

1/2: cup powdered sugar

1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3 Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4 Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5 Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

JUST A REMINDER

2011-12-02T10:07:00.000-08:00

Ladies, don't forget about Roseann's Creations for your holiday shopping. She is still offering a 10% discount on all her bags.

And Eighteen 25 still has free shipping on all items. Check out the sidebar for links to these ladies lovely sites for all your Christmas shopping.

Trilevel Brownies

2011-12-01T10:43:00.000-08:00

1/2
cup all-purpose flour
1
cup quick-cooking rolled oats
1/2
cup packed brown sugar
1/4
teaspoon baking soda
1/2
cup butter, melted
1
egg
3/4
cup granulated sugar
2/3
cup all-purpose flour
1/4
cup milk
1/4
cup butter, melted
1
ounce unsweetened chocolate, melted and cooled
1
teaspoon vanilla
1/4
teaspoon baking powder
1/2
cup chopped walnuts
1
ounce unsweetened chocolate
2
tablespoons butter
1 1/2
cups sifted powdered sugar
1/2
teaspoon vanilla
Walnut halves (optional)

Directions

1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.

2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.

3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut

Oatmeal Cookies

2011-12-01T10:38:00.000-08:00

Ingredients

3/4
cup butter, softened
1
cup packed brown sugar
1/2
cup granulated sugar
1
teaspoon baking powder
1/4
teaspoon baking soda
1/2
teaspoon ground cinnamon (optional)
1/4
teaspoon ground cloves (optional)
2
eggs
1
teaspoon vanilla
1 3/4
cups all-purpose flour
2
cups rolled oats

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

Upcycle Christmas Cards

2011-12-01T10:26:00.000-08:00

decor

ribbon

Nature's Welcome

2011-12-01T10:20:00.000-08:00

pinecones

walnuts

ornaments

Happy Thanksgiving

2011-11-24T05:55:00.000-08:00

Happy Thanksgiving to all my friends, family and followers. May you all have a happy and blessed day.

Crescent Wrapped Brie

2011-11-21T10:34:00.000-08:00

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

round (8 oz) Brie cheese

egg, beaten

DIRECTIONS

1 Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares. 3 Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside. 4 Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg. 5 Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Pumpkin Caramel Monkey Bread

2011-11-21T10:28:00.000-08:00

1/2

cup granulated sugar

tablespoons pumpkin pie spice

cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

cup packed brown sugar

3/4

cup butter

1/4

cup canned pumpkin (not pumpkin pie mix)

DIRECTIONS

1 Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray. 2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan. 3 In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan. 4 Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Trim a Tree

2011-11-20T10:36:00.000-08:00

http://www.bhg.com/christmas/trees/trim-a-tree-for-christmas/?sssdmh=dm17.562492&esrc=nwholdec2011_15_8&email=1956820382

This is a link sponsored by Better Homes and Garden. You actually trim a Christmas tree from lights to garland and then you can send it to a friend or family member as a Christmas card. Hope you enjoy!!

Stocking Advent Calendar

2011-11-20T10:32:00.000-08:00

Materials

25 socks
Marker
25 mini clothespins (available at craft supply stores)
Stocking hangers, painter's tape, or pushpins
6-foot length of cord, string, or ribbon
SUGGESTIONS FOR SPECIAL SOCK STUFFERS:
"Get Out of Chores Free" or "Pick a Movie Rental" cards -- each good for one use!
A puzzle distributed in pieces among the socks; kids can put it together over the course of the month

Trading or sports cards
Special coins such as foreign currency or a silver dollar -- chocolate coins are always a hit too!
Music or other gift cards
Jokes or riddles (stick the punch line in the next day's sock; see AZKIDSNET.COM for ideas)
A game (a Mad Libs or Sudoku a day)
Art supplies, such as a mini paint kit and pad
A special ornament to add to the tree
A new pair of socks!

Instructions

To make your "calendar," fill the 25 socks with small treats, using our list of suggestions or your own ideas.
Use a marker to number the mini clothespins with 1 through 25.
To assemble the calendar, use stocking hangers, painter's tape, or pushpins to temporarily hang a 6-foot length of cord, string, or ribbon within easy reach of a child. Clip the treat-filled socks to the cord in numerical order, then each day have kids remove one to discover their surprises.

Fall Napkin Rings

2011-11-18T13:41:00.000-08:00

These rings will add a colorful fall flair to your Thanksgiving table. And they're so easy, you can even make extras to send home with your guests.

Materials

Cardboard tubes
Acrylic paints

Hot glue
Autumn decorations such as silk leaves, acorns, fake fruit, small pinecones, and the like (sold in craft stores)

Instructions

To make some, cut 1-inch sections from cardboard tubes and paint them inside and out with acrylic paints.
Once they're dry, hot-glue on autumn-themed decorations. Allow the glue to dry completely before using.

Wishing Spool

2011-11-18T13:39:00.000-08:00

Forget about postage to the North Pole. When kids roll their wish lists onto these cute-as-a-button spools, Santa will snap to attention.

Materials

Acrylic paint and brush
Wooden thread spool
Marker
Paper strip, cut to fit the width of the spool
Doubled sided tape
Ribbon
Self sticking label

Instructions

Paint the spool and let it dry.
Have your child write her Christmas list on the strip of paper.
Roll the paper around the empty spool, using double-sided tape to fasten it, and leave some of the list hanging down (so Santa notices).
Thread the ribbon through the spool's center and tie a knot at the top for hanging. Write your child's name on the self-sticking label. Affix it to the ribbon.

Pinecone Turkey

2011-11-16T11:52:00.000-08:00

This place-card companion might not take center stage, but it will still be a welcome addition to your table. To make the head and beak, bend a 3-inch piece of brown pipe cleaner, and affix it to the top of a pinecone with craft glue. Glue 3 feathers (available at crafts-supply stores) near the base. Station one turkey at each setting with a place card

Gift Tags

2011-11-16T11:50:00.000-08:00

Think twice before tossing pieces of ribbon or card stock left over from a project; attach small bells or evergreen sprigs, and transform your scraps into charming gift tags

Holly Napkin Holder

2011-11-16T11:48:00.000-08:00

Dress up the dinner table with napkin holders made from felt holly leaves and a jingle bell.. Trace onto felt; cut out shape. Fold each leaf in half lengthwise, then steam with an iron to create creases. Thread a jingle bell onto the middle of decorative cording. Tie cord around base of leaves, positioning leaves at bell; knot. Tie cord behind folded napkin

Fall Flowers

2011-11-16T11:36:00.000-08:00

flowers

pumpkin

Simple Thanksgiving Place Cards

2011-11-16T11:33:00.000-08:00

ribbon

cardstock

Candy Cane Candles

2011-11-13T18:04:00.000-08:00

Christmas

candy canes

Natural Christmas

2011-11-13T17:57:00.000-08:00

For a woodland look hot glue nuts around a pillar candle and wrap with a piece of twine. Display the embellished candle in a tray with evergreens sprigs and kumquats

Candles and Canning Jars

2011-11-13T17:49:00.000-08:00

Turn canning jars into candle holders. Simply fill the jars partially with water, add a floating candle, and tie a ribbon around the lip of the jar

12 Months of Organizing

2011-11-12T13:12:00.000-08:00

A complete overhaul of your home's storage system may sound overwhelming, but focusing on improving the storage in just one room each month can get you the storage

you want in a quick but manageable time frame.

Starting in January 2012 and every month following I will give you a guide to organizing your home one room at a time. Check back in January for the first installment.

Holiday Coffee Sleeves

2011-11-12T12:42:00.000-08:00

Fashion a cute Christmas sock or small sweater into a reusable sleeve for coffee or hot cocoa to go. After washing, cut a 3-inch section from the top of your clothing. Embellish with buttons or felt snowflake cutouts for added winter charm. Slip the sleeve onto your to-go cup or tumbler, roll the ends to hide frays, and start sipping

Holiday Specials

2011-11-12T12:35:00.000-08:00

Just a friendly reminder of a couple of post I made recently. "Roseann's Creations" is still offering her 10% discount on her beautiful handmade purses. Check the side bar for a link to her sites. With the holiday coming upon on us soon I am sure there is someone on your list that would love on of her designs.

Also I posted recently about a young jewelry designer that has some beautiful designs in original handmade items. She also is offering a "free shipping " on all your purchases. So with the holidays approaching keep these two ladies in mind. Check the side bar for "Eighteen 25."

Tree of Buttons

2011-11-12T12:27:00.001-08:00

12-inch foam cone
250+ buttons in a variety of sizes and colors
250+ pins with large heads
White crafts glue (optional)
Star or other ornament for the top of the tree

How to Make It:

Select a color scheme for the tree. Purchase new or antique buttons in the color scheme in a variety of sizes (small, medium, and large). Sort the buttons by size and color.
Beginning with the largest buttons, insert a pin into a button hole and pin the button to the cone. Place the largest buttons randomly around the lower portion of the tree. (If desired, dip the pin shaft into glue before inserting into the cone.) Layer some contrasting smaller buttons onto the large buttons. As you are working, check your tree for balance of button color and size; adjust as necessary. Continue by placing medium buttons of contrasting colors adjacent to the large buttons.
Fill in the gaps between the larger buttons with the smaller buttons. Add buttons until the foam cone is completely covered.
Use small buttons at the top of the tree. Add a star or other ornament to the top of the tree