Baseball Hats: Functional & Decorative

I love Command Adhesive Wall Hooks! I probably could do a commercial for them without any help or prodding. I was in the middle of finishing my son's bedroom when I realized how many baseball hats he has collected ove the past two years. So I decided to use them as a decorative piece of art. I took an empty picture frame and hung it with Picture Hanging Strips. Then I took black Designer Medium Command Hooks and spaced them out within the frame. To help everything come together I used a vinyl "Play Ball" and a vinyl baseball to help give it some flare. Now when my son needs his hats, he knows where they are. And while the hats wait patiently, they look good hanging on my wall. A win, win!

Who Loves Asian Lettuce Wraps!

I love this recipe. If my children would eat it, I would serve this almost every week. It is healthy, quick, and easy. I have never thrown away leftovers!

Peanutty Asian Lettuce Wraps

2 ½ lbs. Lean Ground Turkey

12 oz. Bagged Broccoli Slaw

2 Tbsp. Fresh Gingerroot, Minced

4 Garlic Cloves, Minced

1 Can Whole Water Chestnuts, Drained and Chopped

4 Green Onions, Chopped

½ Cup Fresh Sugar Snap Peas, Chopped

1/3 Cup Reduced-Sodium Teriyaki Sauce

¼ Cup Hoisin Sauce

3 Tbsp. Creamy Peanut Butter

1 Tbsp. Rice Vinegar

1 Tbsp. Sesame Oil

12 Lettuce Leaves

In a large skillet, cook turkey and broccoli slaw mixture over medium heat until meat is no longer pink and veggies are tender; drain. Add ginger and garlic; cook 1 minute longer. Stir in the chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves. Fold lettuce over filling.



Balloon Wreath!

I have found a new blog that really inspires me, Holiday Snob. The author showed a birthday display that included a balloon wreath.  Since I have three birthdays within a week of each other, the idea really excited me. I could hang it on the door for the whole "birthday season", as we call it. Unfortunately this project went over schedule as well as over budget. But in the end I love the finished project!

Here is a great tutorial for this project.

Neverland Birthday!

Last year I did a double birthday for my daughter and son, so we went with a Neverland Theme. It was filled with pirates, Indians, fairies, and mermaids.

We asked all of our guests to come dressed up!

For the decorations, I used the colors blue, green, and gold.

I took the edible Tinkerbell stickers you find at Walmart and

stuck it to a canning jar filled with green fake grass.

Stars were another element that I used to glue the boy and girl aspects together.

For the cupcakes, I used star stickers on toothpicks as well as chocolate candy treaure boxes.

For refreshments we had all kinds of Neverland themed items:

Pirate's Booty: Captain Hooks Ship

Cheese Cubes: Cheese the Mouse's Favorite Treat

Watermellom: It made the red man red.

Rainbow Fish Crackers: Mermaid Lagoon

Pretzel sticks: Lost Boys Tree House

Some of the fun activities:

Indian, Indian, Lost Boy (Duck, Duck, Goose)

Don't Drop the Dew Drop (Splash Out)

Finding Captain Hooks Treasure

Three Berry Lemon Trifle

This is one of  my favorite desserts. So light and fresh you could eat the whole trifle bowl at one sitting, and trust me, my family tries.

Ingredients:

• 3 Tbsp. Fat-Free Sweetened Condensed Milk
• 1 (8oz) Carton Light Lemon Yogurt
• 2 tsp. Grated Lemon Peel
• 1 Carton Reduced-fat Whipped Topping, thawed, divided
• 1 Prepared Angel Food Cake, Cut into 1 inch cubes
• 1 Cup Sliced Fresh Strawberries
• 1 Cup Fresh Blueberries
• 1 Cup Fresh Raspberries

Instructions:

In a large bowl, combine the sweetened condense milk, yogurt, and lemon peel. Fold in 2 cups of whipped topping. In a trifle bowl, layer a third of the cake, a third of the lemon mixture, and all of the strawberries. Repeat cake and lemon mixture. Add all of the blueberries. Repeat cake and lemon mixture. Top with all of the raspberries. Spread remaining whipped topping over raspberries. Cover and refrigerate for at least 8 hours.

My recipe is based on this Taste of Home recipe.

Teacher Appreciation

This year I tweaked an Oreo truffle recipe for a teacher appreciation gift. By using red candy coating, a dollop of green candy coating, and a pretzel....the Oreo truffles magically turn into apples!

I also included a Starbucks gift card.

The back of the note read:

 "Eat drink and be merry, for tomorrow there is no school!"

Oreo Truffles

1 Package of Oreo Cookies

1 Package of Cream Cheese, softened

8 oz. Semi Sweet Baking Chocolate, melted

Crush 9 cookies using a food processor, reserve for later use.  (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies  to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Put in refrigerator to chill for 20-30 minutes. Roll cookie mixture into 42 balls, about 1" in diameter. Dip balls into chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

A New Breakfast Favorite

When my son first saw this breakfast, he replied, "That's so gross mom!" Yet after he had a small taste, it is now one of his favorites. It reminds me of having pie for breakfast, who could argue with that!

Strawberry Puff Pancake

1 Tbsp. Butter

3 Eggs

¾ Cup Milk

1 tsp. Vanilla Extract

¾ Cup All-Purpose Flour

1/8 tsp. Salt

1/8 tsp. Ground Cinnamon

¾ Cup Sugar

1 Tbsp. Cornstarch

½ Cup Water

1 ½ Cup Sliced Fresh Strawberries

Place butter in a 9” pie plate: place in 400 degree oven for 4-5 minutes, until melted. In a small bowl, whisk the eggs, milk, and vanilla. In another small bowl, combine the flour, salt, and cinnamon. Combine flour and egg mixture in blender and blended on high till combined. Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown. In a small sauce pan, combine sugar, cornstarch, and water. Stir until smooth then add strawberries. Cook and stir over medium heat until thickened. Serve with pancakes.

Haystacks to the Rescue!

Haystacks is one of my go-to-meals. I can throw frozen chicken in a Crock-pot and walk away knowing that everyone will be satisfied at dinner. The secret of Haystacks are the toppings. You can custom Haystacks to your family's tastes or go for a themed haystack, Hawaiian Haystacks/ Oriental Haystacks. No matter how you look at it, Haystacks are a great way to rescue dinner.

Haystacks

Chicken Gravy:

• 6 Frozen Chicken Breasts
• 1/2 Can Chicken Broth
• 2 Cans Cream of Chicken Soup

Options for Toppings

• 1 Cup Chopped Tomatoes
• 1/2 Cup Chopped Green Pepper
• 1/2 Chopped Green Onion
• 1 Can Pineapple
• 1 Can Mandarin Oranges
• 1 Cup Shredded Cheddar Cheese
• 1 Cup Chow-mein Noodles
• 1 Cup Chopped Celery
• 1/2 Cup Silvered Almonds
• 1/2 Cup Coconut

Rice
Instructions:
Combine frozen chicken, chicken broth, and cream of chicken soup in a Crock-pot, cook on high for 4 hours. Cook rice according to directions. Prepare toppings. When chicken is cooked, shredded it with two forks.  On plate layer rice, chicken gravy and then add toppings.

Smoky-Flavored Barbecued Ribs

This is my favorite all American meal. Just add watermellon, corn on the cob, baked beans, cornbread, and Jell-O pretzle salad and you have a feast for friends and family.

3 ½ lbs. Pork Loin Back Ribs

¼ C. Packed Brown Sugar

½ tsp. Pepper

3 Tbsp. Liquid Smoke

2 Cloves Garlic, finely chopped

1 tsp. Salt

1 Medium Onion, Sliced

½ C. Cola
1 1/2 C. Barbecue Sauce

Spray inside of Crockpot with cooking spray. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into 4 inch pieces. Layer ribs and onion in Crockpot. Pour cola over ribs.  Cover and cook on low heat setting 8 to 9 hours. Remove ribs from Crockpot. Drain liquid from cooker and discard. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs on Crockpot. Pour remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

A New Twist to An Old Favorite: Peanut Butter Kisses

Whilte reading  Mom's Big Book of Cookies by Lauren Chattman, she explained that instead of pressing the cholocate kisses into a baked peanut butter cookie, she actually like to hide the chocolate and bake it into the cookie. So I thought I woud try it.

My hidden cholocate kiss.

It doesn't look as pretty as the traditional cookie, but I love that the chocoloate softens and becomes part of the cookie. It is like a cholocate filled peanute butter cookie!

Super Yummy!

Ingredients:

• 2 Cups Flour
• ½ tsp. Baking Soda
• ½ tsp. Baking Powder
• ½ tsp. Salt
• 1 Cup Butter
• 1 Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Large Eggs
• 1 tsp. Vanilla Extract
• 1 Cup Smooth Peanut Butter
• About 40 Chocolate Kiss Candies

 Instructions:

Combine the flour, baking soda, baking powder, and salt in a medium size bowl. Cream butter and sugars together in a large mixing bowl with an electric mixer on medium speed until smooth. Add the eggs, vanilla extract, and peanut butter and beat until smooth. Stir in the flour mixture until just combined. Place the bowl in the refrigerator for 10 minutes or up to 6 hours, to let the dough firm up.  Scoop a tablespoonful of dough and roll it to form a ball. Place the ball on a baking sheet and add the chocolate kiss to the middle of the dough. Gently press the dough up and around the chocolate kiss so that just a bit of the chocolate peeks out. Bake at 350 degrees for about 12 minutes.  

Low Country Boil

Every once is a while, I need to get in touch with my southern belle. This was a treat for me to make on Mother's Day.

Ingredients:

• Old Bay Seasoning TM to taste
• 2 Lemons, Quartered
• 8 to 10 New Potatoes
• 1 Pkg. Cooked Kielbasa Sausage, Cut into 1" Pieces
• 4 Ears Fresh Corn
• 2 lbs. Shrimp, Peeled and Deveined

Instructions:
Heat a large pot of water over an outdoor cooker or medium high heat indoors. Add Old Bay Seasoning to taste and lemons to the water, and bring to boil. Add potatoes, and sausage, and cook for about  minutes. Ass the corn and crab; cook for another  minutes, then add the shrimp when everthing is almost done, and cook for another 3 to 4 minutes. Drain off the water and pour contents out into a large container or on a coverd table. Enjoy!

This simple recipe was based off of Davie's Low Country Boil.

Tangy Pulled Pork Sandwiches

Ingredients:

• 1 Pork Tenderloin
• 1 C. Ketchup
• 2 Tbsp. & 1 ½ tsp. Brown Sugar
• 2 Tbsp. & 1 ½ tsp. Cider Vinegar
• 1 Tbsp. &  1½ tsp. Worcestershire Sauce
• 1 Tbsp. Spicy Brown Mustard
• ¼ tsp. Pepper
• 4 Rolls

 

Cut tenderloin in half, put in slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and pepper. Pour over pork. Cook 4-5 hours. Shred pork, heat through. Serve on rolls.

Instructions:

Chicken Garden Pasta

We just started our garden, I know it is a little late but it did lightly snow last week, and I love to use this recipe with all of our garden spoils.

Ingredients:

• 1½ lb. Cooked Chicken
• 6 oz. Angel Hair Pasta
• 1 Zucchini
• 1 Onion
• 1 Green Pepper
• 1 tsp. Dried Basil
• 2 Tbsp. Parmesan Cheese
• 1 Red Pepper
• 2 Minced Garlic Cloves
• ¼ C. Butter
• 2 tsp. Dried Oregano

Instructions:

Cook pasta. Sauté zucchini, onion, peppers, and garlic in pan. Add cooked chicken. Stir in butter, oregano, and basil. Drain pasta and add to mixture. Toss to coat with parmesan cheese.

Stroganoff

Although this takes a little time to prepare, cook, and simmer.... the taste is well worth it. We always wish we had a bigger stomach when we have this for dinner.

Ingredients:

• Round Steak, cut into ½ inch strips
• 1 Onion, chopped
• ½ to ¼ C. Butter
• Large Canned Mushrooms
• Beef Bullion Cube
• 1 Bay Leaf
• 2 tsp. Worcestershire Sauce
• 2 C. Sour Cream
• Meat Seasonings
• 3 tsp. Flour
• 1 tsp. Salt
• ¼ tsp Pepper
• 1 tsp. Garlic salt
• .5 tsp. Paprika

Instructions:

Combine meat seasonings in plastic bag. Add steak and shake. Then brown steak and onions in butter.  Add mushrooms, beef bullion cube, bay leaf, & Worcestershire sauce to steak. Simmer 15 minutes. Take bay leaf out and add sour cream. Let simmer for 1 hour with lid on. Add milk if needed to thin. Serve over rice or noodles.

Sweet’ n’ Tangy Pot Roast

Having kids in sports, my best friend is my crockpot. This is a great twist on the crockpot roast.

Ingredients:

• 1 Boneless Beef Chuck Roast
• ½ tsp. Salt
• ½ tsp. Pepper
• 1 C. Water
• 1 C. Ketchup
• ¼ C. Beef Broth
• 1 Envelope Brown Gravy Mix
• 2 tsp. Dijon Mustard
• 1 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 3 Tbsp. Cornstarch
• ¼ C. Cold Water

Instructions: 

Cut meat in half and place in slow cooker. Rub in salt and pepper. In bowl combine water, ketchup, broth, gravy mix, mustard, Worcestershire sauce, and garlic powder. Pour over meat. Cook on low for 8 hours. Combine cornstarch and cold water. Stir into slow cooker and cook on high for 30 minutes. Remove from cooker, slice, and serve with gravy.

Avocado Salsa Chicken

If you love avocados, this is the recipe for you! For those who don't, thankfully the marinaded chicken is yummy by itself.

Ingredients:

• 2 Cups Italian Dressing
• 2 Avocados
• 2 Green onions
• 1 Tbsp. honey
• 1 Clove of minced garlic
• 2 Tomatoes
• 1 Tbsp. Cilantro
• 1 Tbsp. Lemon Juice

Instructions:

Marinade chicken in dressing for at least 4 hours.

Add rest of ingredients and chill for 2 hours.

Cook chicken over grill, in George Forman griller, or broil in oven for 7 minutes or until no linger pink.

Serve salsa over cooked chicken.

Red, White, & Blue Pie

This is my Dad's recipe that has won numerous pie tasting contests. We love to eat it around the 4th of July!

Ingredients:

• 9” pie shell
• 3 cups blueberries
• 3 cups strawberries
• 1 cup sugar
• 3 Tbsp. cornstarch
• ½ cup water
• 3 oz. cream cheese

Instructions:
Mash strawberries to make 1 cup. Mix in sugar, cornstarch, water, & mashed strawberries in sauce pan. Boil for 1 minute and then cool. Beat cream cheese until smooth. Add cream cheese to pie shell. Then add blueberries and then strawberry mixture.  Let set for 3 hours.

Bruschetta ’n Cheese Stuffed Chicken Breast

Indgredients:

• 1 Can Italian Diced Tomatoes, Undrained
• 1 ¼ Cup Shredded Mozzarella Cheese, Divided
• ¼ Cup Fresh Basil
• 1 Pkg. Stove Top Stuffing Mix
• 1/3 Dressing (Fraft Roasted Red Pepper Italian or Bruschetta Italian)
• 8 Bonesless Skinless Chicken Breasts

Instructions: Preheat oven to 350. To prepare stuffing: combing tomatoes and the liquid, ½ cup shredded mozzarella cheese, basil, and dry stuffing mix. The stir just until moistened. Pound the chicken until ¼ inch thick. Place pounded chicken smooth side down on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast starting a narrow end, as tight as possible around the stuffing mixture. Place in a 9 X 13 pan with seam side down. Pour dressing evenly over the chicken and bake for 40 minutes. Sprinkle with remaining ¾ cup cheese and bake 5 minutes longer or until cheese is melted and chicken is cooked through.

Sneaking Snacks

Supplies:

• Individual Cheetos bags
• Double-Sided Tape
• Baby Carrots, Pretzels, or Other Substitute Snack

Instructions:

1. Carefully open the individual bags very carefully along the top seem.
2. Dump out the Cheetos and carefully refill the bag with another snack.
3. Add an April Fools message.
4. Use the double-sided tape to glue the top seem back together again.

My kids LOVE Cheetos but you can use any kind of snack. This idea was based on an article in Family Fun.com.

Jellied Juice

Ingredients:

• Strawberry Jell-O 3oz.
• 1Cup Boiling Water
• 1 Cup Cold Water
• Glass Cups
• Straws

Instructions:

1. Prepare Jell-O by following the directions on the back of the package.
2. Pour into glass cups and insert straw.
3. Refrigerate until set, approxiamately 4 hours.
4. For a full effect have a pitcher of fruit punch on the table.

Idea was based on an article on  Family Fun.com.

Sweet Grilled Cheese Sandwiches

These Grilled Cheese sandwiches were supper easy for an April Fools dessert. My kids loved them!

Ingredients:

• Pound Cake
• 1 Cup Buttercream or white frosting (I used canned.)
• Yellow and red food coloring

Instructions:

1. Cut the pound cake into bread-like slices and broil them in the over until they turn golden brown. Once they have cooled, stack two slices for each sandwich and cut them in half diagonally.
2. Tint the frosting by stirring in a few drops of yellow and red food coloring to get a shade of orange that resembles American cheese.
3. Carefully spread frosting between the slices of each half sandwich. Then generly press down so that the frosting will ooze out a bit and look like melted cheese.

Grilled Cheese for April's Fools Day found on  Family Fun.com.

Colorful Cupcakes

  Ingredients:

Meat Loaf

• 1 lb. of Lean Ground Beef
• 1/2 Cup Seasoned Bread Crumbs
• 1 Cup Grated Monterey Jack Cheese
• 3 Tablespoons Ketchup
• 1 Egg
• 1/2 Teaspoon Celery Salt
• 1/4 Teaspoon Peppe

Potato Frosting

• 3 Cups Mashed Potatoes
• Food Coloring

Instructions

1. Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
2. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixutres evenly among the lines cups (theliners hsould be about three quaters full).
3. Place the filled muffin tins on cookie sheets and bake the cupckaes for about 15 minutes or until cooked through.
4. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to creat blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.

These yummy but not sweet cupcakes were found on Family Fun.com.

Rainbow Jell-O Jigglers

Ingredients:
Strawberry Jell-O 3oz
Orange Jell-O 3 oz.
Pineapple Jell-O 3 oz.
Lime Jell-O 3 oz.
Blueberry Jell-O 3oz.
Grape Jell-O 3 oz.
Boiling Water

Add 2/3 cup of boiling water to the Strawberry Jell-O pkg. and mix well. Pour into a 9x13 pan and refrigerate jell-o till set, about 30 minutes. Then add 2/3 cup of boiling water to Orange Jell-O pkg. and mix well. Pour over set Strawberry Jell-O and let set, about 30 minutes. Continue with all the packages of jell-o. Before serving run hot water around pan to loosen jello then cut into 1 inch squares or use cookie cutters for shapes.