hmmm....dinner.

For dinner tonight I made a Mexican Crockpot Casserole.  It was pretty good, I'll not a few changes I'll make next time.  Then for desert I made Strawberry Milk Chipster cookies that I found on this blog:  http://picky-palate.com/2010/04/12/strawberry-milk-chipsters/

The Mexican Crockpot:
4 pieces Boneless, Skinless Chicken Breasts
1 can (15 Oz. Can) Black Beans (NOT Drained)
1 jar (16 Oz. Jar) Salsa
1 can (8.5 Oz. Can) Corn, Drained (make sure it is NOT sweet corn)
1 block (8 Oz. Block) Velveeta (or Cream Cheese)

Preparation Instructions

Add the black beans (and liquid) to the crockpot.
Add salsa and corn and stir until mixed.
Add chicken breasts. (Mine were frozen and it worked perfectly)
Cover and cook on low for 4-6 hours (I did high for about 3 hours, then switched it to low).
Sherd the chicken in the pot and add your cheese about 30 minutes prior to serving. (mine really needed a little kick so I may add some spicey peppers or something).  I served it with tortilla chips.

STRAWBERRY MILK CHIPSTERS
2 sticks softened butter
1/2 Cup strawberry milk Powder, Nestles
3/4 Cup brown sugar
2 eggs
1-2 drops red food coloring
1 Tablespoon pure vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz bag White Chocolate Chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.  Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.   Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.

2.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart.  Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.

Makes roughly 3 dozen cookies.

I was crafty today!

Today I finished a blanket for a dear friend of mine who is trying to adopt a little boy.  This is the third time I've made this blanket, it's so easy and I love it to death!

honestly, it's not my favorite fabric, don't get me wrong, I love the design, but the fabric itself was a little cheap and the fleecey I think shows it.  Still really cute, but I'm not 100% happy with it.

This one I made for my brother who welcomed his first child, a boy, Jacob, to the world on March 25th.

And this one I made for my best friend Miranda who had a beautiful baby girl, Livvy, on March 12th.  I loved this one the best, the colors and the fabric...I just wanted to keep it for myself!

What's for dinner?

Tonight I tried a new recipe.  Sweet and spicy stir-fry.  It was a smash hit with everyone including my 2 year old!  Here is the recipe, hope you enjoy!  I'm trying to remember to take pictures of what I'm cooking to share but alas I keep forgetting!

The Sauce:
1/2 cup packed brown sugar
1/4 cup soy sauce
Dash of garlic powder or fresh minced, if desired (I used about a 1/2 teas of minced)
1/2 tsp. crushed red pepper flakes, or to taste (I like spice and a whole tsp still wasn't enough)

The Stir-fry:
Any combination of chopped vegetables to equal 2 cups (I used carrots, celery, and broccoli)
3 or 4 chicken breasts cut into 1/2-inch cubes
1 tbsp. cornstarch
2 tbsp. warm water





Make the sauce first by mixing together the brown sugar and soy sauce, add in the garlic and crushed red pepper, stick on the stove until all the sugar is melted, then remove from heat and put aside.  Heat your wok and 2ish tbsp EVOO, throw the veggies in for 5 mins or so then remove them from the pan.  Add 3 or 4 more tbsp EVOO to wok and add your chicken stirring frequently until mostly cooked (I'm weird about chicken and usually over cook it a bit, but still yummy!)  Add vegetables back in and stir in sauce; reduce heat to medium and cook until sauce is heated through and slightly thickened. If you don't like the thickness of it, add your cornstarch and warm water together, stir until mixed then add to your wok, it should thicken nicely.  Serve with rice!

Picture frames.

I made these picture frames at Christmas as inexpensive gifts to give to friends.  I love how they turned out and they are so easy to do!  I might have to do some more with different themes.

Yummy Yummy Vanilla Crumb Cake

I wish I had taken a picture before we devoured it!  Trust me it's fanfreakingtastic!  Here's the recipe!

¾ cups Granulated Sugar
¾ cups Light Brown Sugar, Firmly Packed
3-¼ cups Flour
½ teaspoons Nutmeg
1 cup Butter, cut into pieces
1 teaspoon Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
2 whole Eggs
2 teaspoons Pure Vanilla Extract
1 cup Buttermilk

FOR THE GLAZE:

⅔ cups Confectioner's Sugar
1 teaspoon Pure Vanilla Extract
1 Tablespoon Milk, Or More As Needed



Preheat oven to 350.
In a large bowl, combine granulated sugar and the brown sugar.
Add the flour and nutmeg, whisking until well blended.
Cut butter into the flour mixture with a pastry blender or two butter knives until crumbly.
Remove and reserve 1 cup of the crumb mixture.
Stir into the remaining crumb mixture the baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, the vanilla, and the buttermilk together until well combined.
Pour the liquid over the dry ingredients and mix with a fork until just moistened.  (Batter will be super thick and super sticky!)
Spread batter gently into a greased and floured 9″x13″x2″ cake pan.
Sprinkle reserved crumb mixture evenly over the batter, pressing lightly into the batter.
Bake in oven for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Remove from the oven and cool completely.
In a small bowl, combine the glaze ingredients until smooth. If too thick, add just a few more drops of milk. Drizzle over the cooled cake.

Hello there!

I'm starting this blog out to show you all my craftiness and to share some of our favorite recipes we have.  Please have patience as I try to figure out when I'm going to have time to do this.  I am a SAHM with a part time job at William Sonoma, working nights and weekends.  During the day I stay home, craft, clean, take care of my rambunctious and fantastic almost 3 year old.  My darling husband and I are in process of adopting a little girl from the states foster to adopt program, we are so excited!  Stay tuned!!