Savory Party Bread....

I now HAVE to make this....'cause I KNOW it's got to be YUMMY!
Got this from: Cookin' Mamas

Savory Party Bread

1 unsliced round loaf (around 1 pound) sourdough bread
1 pound Monterey Jack Cheese, sliced
1/2 c. butter, melted
1/2 c. chopped green onions
2 to 3 tsp. poppy seeds
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and poppy seeds, drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 for 15 minutes. Unwrap and bake 10 minutes longer or until the cheese in melted.


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S'more Brownies...

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt


Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour


Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.


Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.


Copyright 2007 Television Food Network, G.P. All rights reserved
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Carsy's Collection...

These are her list of Littlest Pet Shop Figurines....and still she has more, but they are in the garage, to be added later. I know it may seem a tad huge, but the girl does play with them. We took some time to mark them and record them for her today.

Carson’s LPS:


1. Pink Angora Bunny- ‘Fluffy’

2. Bunny (tiny)- ‘Cutie’

3. Bunny (big ears)- ‘Tangerine’

4. Purple Bunny- ‘Sugar Plum’

5. White Bunny (nail polish)- ‘Snowflake’

6. Ladybug- ‘Polka Dot’

7. Puffin- ‘Birdie’

8. Penguin - ‘Skippy’

9. Lavender Butterfly- ‘Frosty’

10. Yellow Butterfly- ‘Sweetie’

11. Elephant- ‘Ellie’ (Special Edition)

12. Platypus- ‘Perry’ (Special edition)

13. Grey Schnauzer- ‘Mike’

14. White Schnauzer- ‘Toto’

15. Jack Russell Dog (1 of 2)- ‘Jack’

16. Jack Russell Dog (2 of 2)-‘Jessica’

17. Pomeranian Dog- ‘Hachi’

18. Dachshund (1 of 3)- ‘Sparky’

19. Dachshund- (2 of 3)- ‘Cinnamon’

20. Dachshund- (3 of 3)- ‘Button’

21. Chinchilla (1 of 2)- ‘ChiChi’

22. Chinchilla (2 of 2) Grey w/ nail polish- ‘Chilly’

23. Hamster- ‘Jerry’

24. Pink Mouse- ‘Pinky’

25. Chipmunk- ‘Chippy’

26. Pig (1 of 2)- ‘Piggy’

27. Pig (2 of 2)- ‘Wiggy’

28. Cow- ‘Carlos’

29. Walrus-‘Willy’

30. Poison Dart Frog- (orange) ‘Froggy’

31. One Brown Ear Puppy- ‘Cocoa’

32. Border Collie- ‘Max’

33. White Poodle (1 of 2)- ‘Cotton’

34. White Poodle (2 of 2)- ‘Qtip’

35. Husky Dog (1 of 5) Hair on top- ‘Muffy’

36. Husky Dog (2 of 5)- ‘Puffy’

37. Husky Dog (3 of 5) larger- ‘Puddles’

38. Husky Dog (4 of 5)- larger- ‘Piddles’

39. Husky Dog (5 of 5) larger- ‘Chocolate’

40. Pug (1 of 2)- ‘Yuka’

41. Pug (2 of 2)- ‘Yoda’

42. Dalmatian- ‘Dally’

43. McD Dalmatian- ‘Spot’

44. Grey Terrier- ‘Sparkle’

45. German Shepherd- ‘Smore’

46. Yellow Lizard- ‘Lizzy’

47. Iguana- ‘Liz’

48. White Ferret (grey)- ‘Snowball’

49. White Ferret (pink)- ‘Snowy’

50. Purple Ferret- ‘Grape’

51. Land Turtle (pink shell)- ‘Shelly’

52. Sea Turtle (lime green)- ‘Sheldon’

53. Sea Turtle (sea foam green)- ‘Tippy’

54. Sea Turtle (blue/green)- ‘Algie’

55. Sea Turtle (neon w/ dots)- ‘Neo’

56. Hermit Crab- ‘Crabby’

57. Snake- ‘Slither’

58. Boxer Dog (1 of 3) w/ flowers- ‘Rosey’

59. Boxer Dog (2 of 3)- ‘Ruff’

60. Boxer Dog (3 of 3)- ‘Randy’

61. White Boston Terrier Dog- ‘Joe’

62. Cute Brown Dog (1 of 2)- ‘Brownie’

63. Cute Golden Dog (2 of 2)- ‘Macy’

64. Golden Ret. Dog- ‘Carly’

65. Greyhound- ‘Raindrop’

66. Purple/Pink Cat- ‘Sally’

67. Pink Cat w/ white tip- ‘Grace’

68. Grey cat w/ blue flower- ‘Sara’

69. Pink Cat w/ Pink- ‘Glitter’

70. Tan Cat w/ Orange- ‘Karrey’

71. Black Cat w/ paint- ‘Phillip’

72. Pale Pink Cat- ‘Strawberry’

73. White w/ Black cat- ‘Prissy’

74. Yellow Cat- ‘Sunflower’

75. Orange Cat- ‘Sunshine’

76. Small Pale Pink Cat w/ spots- ‘Crystal’

77. Calico Cat- ‘Mark’

78. Tan/Brown Cat- ‘’Ginger’

79. Yellow w/ streak Cat (missing foot)- ‘Lucky’

80. Fluffy Cat- ‘Tiger’

81. Yellow / Lt Brown cat- ‘’Sidney’

82. Siamese Cat- ‘Sam’

83. Persian Purple Cat- ‘Bailey’

84. Persian White Cat-‘Diamond’

85. Pink Horse - ‘Jewel’

86. Brown Horse- ‘Jill’

87. Yellow Spider- ‘Itsy’

88. Deer- ‘ Bambi’

89. Lamb- ‘Tawni’

90. Peach Duck- ‘Peachy’

91. McD Duck- ‘Duckie’

92. Bassett Hound- ‘Floppy’

93. Brown Panda (1 of 2)- ‘Pandi’

94. White w/ Purple Panda (2 of 2)- ‘Chin Chin’

95. Dragonfly (1 of 3 green)- ‘Dragon’

96. Dragonfly (2 of 3 green)- ‘Flutter’

97. Dragonfly- (3 of 3 green)- ‘Flit’

98. Dragonfly (pink)- ‘Pretty’

99. Monkey (1 of 2) Red- ‘Cherry’

100. Monkey (2 of 2) Pink- ‘Lollipop’

101. Ape (1 of 2)- ‘George

102. Ape (2 of 2)- ‘Jane’

fabric flowers...

I'm making some of these today. .....see the easiest fabric flower tutorial here:

Dear Lizzy's Fabric Flowers

supper is in the crock!!!

Peg’s TVP Crock Lasagna...

1 box uncooked shells
2 C. hot water
3 C. TVP (add hot water to reconstitute it)
16 oz. Ricotta
Italian seasoning, basil, salt, pepper
Garlic- 3 cloves minced
Olive Oil
2 T. Sugar
Onions and peppers (frozen bag)
1 jar Spaghetti/Marinara Sauce
Mozzarella Cheese- loads to layer
Grated Parmesan- to top off

Start with spraying crock pot with cooking spray (really well). Add noodles and hot water,. Next- in another bowl, add hot water to TVP to make it soft and dump on top of noodles. Add to crock pot-peppers & onions- frozen, then olive oil and seasonings. Now add some Ricotta. Mix sugar in sauce and add some sauce and Mozzarella to cover. sprinkle grated parmesan on top. Cover and cook 2 hours on high then, 2 hours on low.

Make a Cucumber Salad and Garlic Bread.

2-3 Cucumbers. Sliced
3-Fresh medium tomatoes, diced
Black Olives
Italian Dressing
Feta Cheese
Basil


Mangia! Mangia!
============

Carson's Puppet Theatre...

http://www.flickr.com/photos/pegola/?saved=1

Cherry Vanilla Granola....

Nonstick vegetable oil spray
4 cups old-fashioned oats
1 cup sliced almonds
1 cup unsweetened coconut, flaked or shaved
1/2 cup golden brown sugar, packed
1/4 tsp salt
1/8 tsp ground cinnamon
Pinch of nutmeg
1/4 cup vegetable oil
1/4 cup honey
2 Tbsp sugar
4 tsp vanilla extract
1 cup dried cranberries


Directions-
1. Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray, or line sheet with parchment paper or silpat.

2. Mix next 7 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

3. Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 20-30 minutes. Add dried cranberries.Transfer sheet to rack. Using a flat metal spatula, pack granola down on bottom and sides of cookie sheets. Cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

4. Add-in options: Raisins, dried cherries, apples, apricots or blueberries (after cooking)
Makes 6 cups

Prep Time: 15 minutes
Cook Time: 30 minutes
================

Homemade Blueberry Jam...

Ingredients:
Blueberries - 5 pints (which is:10 cups / 3.5 lbs)
Lemon juice - 1/4 cup
Water - 1/2 cup
Sugar - About 4.5 cups of granulated sugar
Pectin

Directions:

1. Sterilize jars

2. Wash and sort berries

3. Crush berries.

4. Mix the dry pectin with about 1/4 cup of sugar or other sweetener- Keep this separate from the rest of the sugar. Notes about pectin: I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.

5. Mix the blueberries with the pectin and cook to a full boil-Stir the pectin, lemon juice and water into the blueberries and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil

6. Add the remaining sugar and bring to a boil- When the berry-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of blueberries) and then bring it back to a boil and boil hard for 1 minute.

7. Testing for "jell" (thickness)- I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of another package) and bring it to a boil again for 1 minute.

8. Fill Jars- Fill them to within 1/4 inch of the top, and wipe off lids. Tighten lids.

9. Process jars in boiling water bath 5-10 minutes

10. Remove jars from bath and allow to cool. (Eat within 6 months)

The Puggies love 'Baa-Bette'....

Peg’s Italian Chicken and Vegetable Soup...

 

• 2-3 tablespoons olive oil

• 1/2 cup sliced carrots

• 1 sliced zucchini

• 4 small vine ripened tomatoes, chopped

• 2 T Italian seasoning

• Salt and pepper

• 1 can red kidney beans, drain and rinse

• 3 boneless, skinless chicken breasts, boiled and cut into bite-sized pieces

• 3 cups vegetable broth

• 3 cups water

• 1 jar spaghetti sauce

• 1-2 cups pasta

• Grated Parmesan, optional

Heat soup pot or Dutch oven pan, add olive oil. Sauté cut up zucchini, carrots and tomatoes. Add garlic and continue to sauté until veggies are tender. Add Italian seasoning, salt and pepper. Add 1 can drain and rinsed kidney beans and the cooked and diced chicken and stir for a few minutes. Add vegetable broth and water and add in 1 jar spaghetti sauce. Now add some pasta…any kind you’d like, about 1-2 cups. Bring to a boil; reduce heat, and simmer, uncovered, for 10-15 minutes. Top each serving with grated Parmesan cheese. Serve with good Italian garlic bread or rolls.

i got CUPCAKES!!!!

My kids made me the BEST dark chocolate, white weddng cake frosted, coconut cupcakes for my birthday! And they are delish!!!!

vampires and wolves and crazed fans...oh my!

OK so My Mother gave me te sad eyes and I decided to be a good daughter and go with her to see 'Eclipse'. Not a fan, never will be. Not a TEAM player.

Saturday Morning Pumpkin Cinnamon Rolls...

photo and recipe from Isa at PPK.....

Dough:

1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water

3/4cup Pumpkin Puree

1/4 cup soy milk

1/4 cup margarine, melted

1 tablespoon granulated sugar

2 1/2 cups all-purpose flour

1 1/4 teaspoons salt

1/2 t cinnamon

1/4 teaspoon ground nutmeg

1/4 t ground ginger

3/4 c all-purpose flour

1 T vegetable oil

Filling:

3 tablespoons granulated sugar

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

2 tablespoons chilled margarine, cut into small pieces

Glaze:

3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

it's a lovely tent...

Hey There Cupcake!

I joined a Cupcake MeetUp Group yesterday. My love for all things cupcake has taken over now....blasted!

photo and recipe borrowed from:

pickycook.com

Our first cupcake swap is June 26th. I plan on making some simple Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (adapted from David Leite via smitten kitchen)

Yield: 17 to 18 cupcakes

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin


Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup
cinnamon to sprinkle to tops of cupcakes


Make the cupcakes:

1. Preheat the oven to 350 degrees. Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners - you're looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:

In a stand mixer beat all the ingredients on medium until fluffy. Decorate the cupcakes however you like. I used a plain circle tip.
Refrigerate the cupcakes for 30 minutes to set up frosting.
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In the meantime, if I ever want to add a filling to my cupcakes I have this tool from Pampered Chef that I have NEVER used to date:

shabby chic shelf...

fun food blog...

Love this gal's blog: Little of This, Some of That
Recipes my family will love!!!

uh oh...i'm in trouble.....

Have you seen Dawn McVey's Custom Coffee Cozies yet? Felted Fun!!! Only thing is, it's a bit expensive to purchase all the dies and felt to make these...hmmm...unless I sell the finished products on an Etsy site, eh? Ideas, ideas, ideas!!!

too 'chacha' for words...

Mrs.Gibson sells these charming button bracelets on her Etsy site :

love vintage flower brooches....

 by lovesmenot