Turn a Crib Side Rail into a Magazine Rack

I just had a "why-didn't-I-think-of-that" moment?

This is a great use for a crib side rail.

Even if you don't have a crib sitting around your attic or garage, you can always get one at a yard sale CHEAP or even a giveaway on Craig's List!

What a great way to UpCycle!

Turn Your Crib Siderail Into A Magazine Rack Salty Pineapple | Apartment Therapy Ohdeedoh

Why don't I make Chocolate Chip Cookies more often?

They are so easy to make and taste so much better than packaged dough. . .

Andrea’s Everyday Chocolate Chip Cookies

It’s the one my mom used, tweaked by me!

INGREDIENTS:

• 3/4 cup butter flavor vegetable shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups AP flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet, white, or milk chocolate chips (1 cup) or any combination thereof
• 1 cup coarsely chopped pecans or walnuts (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

TIP: If nuts are omitted, add an additional handful of chocolate chips.

If they make it past the cooling rack, store them tightly sealed for a couple of days (they won't last that long. . .)

Mason Jar Cupcakes from According to Kelly

These are seriously one of the cutest ideas I have seen in a while. Great presentation, super easy. . . you can't ask for more than that!

making mason jar cupcakes is seriously just about the easiest thing in the world. really & truly, it takes just a few simple steps… bake up a batch of your favorite cupcakes (whether it’s from a box or made from scratch), then you smoosh, frost & repeat. see i told you it was easy-peasey. but just in case you need a wee bit more direction, i’ve whipped up a little tutorial for you.--From Kelly

Scones for Tea Recipes-Yummy!

Follow this link for Scone Recipes from Brenda at Old Fashioned Living.

Peach Streusel Crisp

Peach Streusel Crisp--a great way to use up those over-ripe peaches!

• 9 ripe peaches
• 1/2 cup sugar
• 1 t. cinnamon
• 1/4 t. vanilla
• 2 T. flour

Topping:

• 1 stick cold butter
• 1 cup flour
• 2/3 cup sugar
• 1 t. cinnamon

Preheat oven to 350.

1. Grease the bottom of an 8 x 8 pan or medium casserole dish. (Double recipe for a 9 x 13 pan!)
2. Peel and pit peaches, slice, and place in a bowl. Top with sugar, flour cinnamon and vanilla. Toss to coat and set aside while preparing topping.
3. Make streusel by cutting the butter into the flour, sugar, and cinnamon. This is easily done by hand, or use a pastry cutter, or by using two forks in a chopping motion until it has a course texture.
4. Put peaches in the pan, top with strusel, and bake for 30 minutes or until the topping is golden brown and peaches are bubbling.
5. Top with vanilla ice cream!

Very Berry Crumble Bars

I am not sure where I got this recipe, but it's super simple and oh so wonderful!

Ingredients:

• 1 pkg. yellow cake mix
• 2 cups oats
• 1/2 cup brown sugar
• 1 cup canola oil
• 1 egg
• 3/4 cup strawberry ice cream topping
• 3/4 cup blueberries

Directions:

1. Mix the cake mix, brown sugar and oats together.
2. Add the oil and the egg and mix well.
3. Pat half of the dough into a prepared 13 x 9-inch pan.
4. Spoon the strawberry topping over the dough, and top with the blueberries.
5. Crumble the rest of the dough over the topping and blueberries. B
6. ake at 350 degrees for 30 to 35 minutes.
7. Cool and cut into bars.

I'm having a Pampered Chef Party!

I'm having a Pampered Chef Dinnertime in No Time Party!

Feeling too busy to cook? Learn how to beat the dinner rush at my Dinnertime in No Time Cooking Show. The quick and delicious recipes are ready in 30 minutes or less, and only cost around $2 per serving!*

We'll also try tools that make kitchen tasks easier, learn lots of entertaining and cooking tips, and catch up with each other while we shop.

Please let me know if you can make it. Mark the date on your calendar and ask a friend or two to come along.

I realize that many of you are unable to attend the show, but if you would like to order, you can click on the PC logo above or the link below my name to place an order!

Have a great day.

Your Pampered Chef® Host,
Andrea Holloman
http://www.pamperedchef.biz/debbiebaer

Show Information:

Show Date:
Tue, Jul 7, 2009

Show Time:
6:30 PM

Host:
Andrea Holloman

E-mail:
andrea@busymomscancook.com

Chocolate Chip, Oats 'n Caramel Cookie Squares

My dear friend Kim Carper sent this to me, along with several more recipes that I will post in the next few days. Thanks Kim!

Chocolate Chip, Oats 'n Caramel Cookie Squares

Ingredients

• 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
• 1 cup quick-cooking oats
• Dash salt, if desired
• 2/3 cup caramel topping
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla
• ¾ cup chopped walnuts
• 1 bag (6 oz) semisweet chocolate chips (1 cup)

Directions

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.a
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes

Cranberry Orange Scones

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup dried cranberries
• 2 teaspoons grated orange rind
• 1/2 cup buttermilk
• 1 egg
• 1 cup powdered sugar
• 2-3 tablespoons orange juice

1. Preheat oven to 400 degrees F.
2. Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in cranberries and orange peel.
4. In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
5. On a floured board, knead gently a few times, but not too much.
6. Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
7. Bake at 400 degrees F.
8. for 15-25 minutes or until light golden.
9. Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
10. Separate scones and serve warm.

From Recipezaar.

Entertaining on a Budget

Do you love to entertain company in your home, but hate to spend tons of money to do so? Even weekend visitors can put a dent in your wallet. Learn ways to entertain family and friends anytime without having to take out a loan. Planning ahead will save you time and money and will help you avoid stress and headaches.

Click here for a good article from Our Family Budget.

Crescent Roll Yummy Goodness--Yummy-O!

• 1 roll of Pillsbury Crescent Rolls
• 1 can of apple pie filling or peach or blueberry, cherry or any pie filling
• melted butter
• cinnamon
• sugar (optional)
• Cool Whip or ice cream

Basically you just add a few dashes of cinnamon to the pie filling to give it more of a homemade taste (a few dashes of ginger powder gives the filling a nice little kick as well) and put about a tablespoon of filling in the crescent roll, roll it up, brush the crescent with some melted butter and pop it in the oven (follow the directions on the crescent roll package) and you are good to go. When they are done (and cool), add a dollop of Cool Whip on each roll. You can plate it with a sprig of mint and a dusting of cocoa powder if you have it and you want to be really fancy smansy and you're good to go! You can even serve the leftovers as breakfast treats without the cool whip.

http://chroniclesofmommyhood.typepad.com

Honey Bun Cake--One of my Favorites!

• 1 (18.25 ounce) package yellow cake mix


• 3/4 cup vegetable oil


• 4 eggs


• 1 (8 ounce) container sour cream


• 1 cup brown sugar


• 1 tablespoon ground cinnamon


• 2 cups confectioners' sugar


• 4 tablespoons milk


• 1 tablespoon vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).


2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone.


3. Pour half of the batter into an ungreased 9x13 inch glass baking dish.


4. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan.


5. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon.


6. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).


7. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.


8. Frost cake while it is still fairly hot.


9. Serve warm.


10. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Honey Bun Cake--One of my Favorites!

• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup vegetable oil
• 4 eggs
• 1 (8 ounce) container sour cream
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 cups confectioners' sugar
• 4 tablespoons milk
• 1 tablespoon vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone.
3. Pour half of the batter into an ungreased 9x13 inch glass baking dish.
4. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan.
5. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon.
6. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
7. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Frost cake while it is still fairly hot.
9. Serve warm.
10. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Princess Peg's Scrumptious Butter Pecan Bars

Preheat oven to 325 degrees.

Butter Pecan Cake Mix
1 stick butter, softened
1 egg (I use egg substitute)

Mix the above ingredients just until combined. Press into a greased 9 x 13" baking pan, preferably glass.

1 - 8 oz. package cream cheese (I use light)
1 stick butter, melted
2 eggs (or egg substitute)
1 lb. box powdered sugar (or 4 cups)

Mix the above with a mixer until light and fluffy, and pour over top of first mixture.

1/2 to 3/4 cup chopped pecans

Sprinkle pecans over top. Bake at 325 degrees for 50 to 60 minutes. The bottom should be golden and the top turning golden, as well. Allow bars to cool before cutting.

You're Not Gonna Believe It Chocolate Cake

• 1 box Dark Chocolate Cake Mix (or any flavor will do)
• 1 very ripe banana, mashed well with a fork
  
• 3 eggs
  
• 1 1/3 cups water
  
• Cooking spray for the ramekins

In big bowl add mashed banana, eggs, and water. Combine well with fork or whisk.
Stir in cake mix. Stir mixture vigorously until well mixed.
Pour into ramekins sprayed lightly with cooking spray until filled 2/3 full.

Every microwave is different - here are some guidelines:
For 2 ramekins: microwave on MEDIUM-HIGH (power strength 8 ) for 5 minutes
For 3-4 ramekins: 6 minutes
For 5-6 ramekins: 7 minutes

Check with toothpick to see if cake is done.

Mushy cake mix stuck to toothpick? Add another 30 seconds. Cake crumbs on toothpick? Done.

Makes about 8 ramekins

P.S. In case you don’t have ramekins, just pour in a 9×11-ish glass Pyrex pan until batter reaches half way up the sides. Microwave for 11 minutes medium-high, check for doneness (see above).

Berry Dessert Nachos

• 3/4 cup(s) sour cream, light or fat-free
• 3/4 cup(s) frozen
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 3 tortilla(s), flour
• 1 tablespoon butter
• 2 teaspoon sugar
• 3 cup(s)
• 2 tablespoon nuts sliced
• 1 tablespoon semisweet chocolate
  
  1. Preheat oven to 400°F. In a small bowl, stir together sour cream, Cool Whip-like stuff, vanilla, and 1/8 teaspoon cinnamon. Cover and chill while preparing tortillas.
  
  2. Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.
  
  3. To serve, divide tortilla wedges among six dessert plates. Top with raspberries, blackberries, strawberries, blueberries, or any combination thereof and sour cream mixture. Sprinkle with nuts and grated chocolate.

What a Cool Idea! Bite-Sized Beauties

• Slice kiwi into 1/4 inch thick slices, then use a cookie cutter (heart or star shaped) to cut out the middles.
• Cut (heart or star) shapes from 1/4 inch melon slices and fit the melon shape into the opening of the kiwi.

AWWWW. How cute!