My Daughters 1st pillowcase dress

This is the 1st dress I have made my daughter and I can see so many more coming this summer for her, she looks so cute in her dress. I make and sell these they are so fun to make. I love all kinds of art weather it is cooking or sewing there all fun to me. I thought I would show you another side to me what so you think?

The Best Buttermilk Biscuits

Buttermilk Biscuits
2 cups unbleached all purse flour
1/4tsp baking soda
3tsp baking powder
1/3 cup butter
1 cup buttermilk


mix all your dry items, then add the butter you can use a pastry knife or a fork. I use a for work the butter in until the crumbs are pea size then add the milk. I shape mine a little then put them on a greased cookie sheet and cook at 450* for 12-15 min.

Homemade caramel delites

Here is a recipe for homemade Caramel Delites
that are easy to make—maybe a little time consuming—but absolutely worth it. And these will make enough that you won’t run out quickly. You may even want to share some.

Homemade Girl Scout Cookies: Caramel Delites

2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel

1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream* (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

*To clarify, this cream should be heavy cream, or heavy whipping cream, not whipping cream.

valentine's day is coming up

This the valentine's day gift I made my hubby this year, he loves scrabble so I got a old board game from my mom and made this for him the letters are covered on the one name because we are not telling the name of our baby girl till she gets here.  It has all of our names on it and I added a few other words that I feel abt him so we shall see what he thinks of this. I wonder what he is getting me?

Potty Training treats

 

We are working on potty training our 2 1/2 year old and she is very stubborn, so I plan to make potty training treats but I want healthy treats not candy.  My daughter has a weight gaining problem so we try and feed her high calorie foods so I thought peanut butter would be a great thing to use I also wanted to use oatmeal and maybe a few chocolate chips since she loves them so much. So I went searching on Pinerest it is my friend and I found a link to a bunch of peanut butter recipes and this one had everything I wanted.

 

 

 I changed the sugar to honey but left the brown sugar.

 Ingredients

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup honey
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups nut
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
   
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
   
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
   
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
   
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
   

Kid freindly cheeseburgers

Tonight for supper we had kid friendly cheeseburgers and they were a hit and not for just the children.

You make a hamburger patty for each of you I made 2 small ones for each us and 1 for each of the kids.
Then you mix up biscuits I did cheddar biscuits.

this is a single recipe I made a double.

2 cups all purple flour ( I use unbleached flour)
3tsp backing powder
1/2 tsp salt
1/3 cup shorting ( I use butter)
1cup milk
 Then I add 2 cups of sheered cheese  you don not have to do this but there our favorite kind, I make them into balls and flatten them so there not to thin but not to thick. I then out the hamburger patty in the middle and add a slice of cheese. the last step is you can either wrap the biscuit around the hamburger patty or make a top for it I just wrap mine it is easier then bake them for 12 min in the oven at *450 have fun.

Winter squash, sausage & feta bake

1 pound bulk Johnsonville® Ground Sausage
2 large onions, chopped
1/2 teaspoon crushed red pepper flakes, divided
1/4 cup olive oil
2 teaspoons minced fresh rosemary
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 medium butternut squash (about 4 pounds), cut into 1-inch cubes
1 medium acorn squash, peeled and cut into 1-inch cubes
2 cups (8 ounces) crumbled feta cheese
2 small sweet red peppers, chopped

Directions

In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat for 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain.
In a large bowl, combine the oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat.
Transfer to an ungreased shallow roasting pan. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Yield: 20 servings (3/4 cup each). 1 pound bulk Johnsonville® Ground Sausage
2 large onions, chopped
1/2 teaspoon crushed red pepper flakes, divided
1/4 cup olive oil
2 teaspoons minced fresh rosemary
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 medium butternut squash (about 4 pounds), cut into 1-inch cubes
1 medium acorn squash, peeled and cut into 1-inch cubes
2 cups (8 ounces) crumbled feta cheese
2 small sweet red peppers, chopped

Directions

In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat for 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain.
In a large bowl, combine the oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat.
Transfer to an ungreased shallow roasting pan. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Yield: 20 servings (3/4 cup each).