Friday, October 29, 2010

Five On Friday










#1


A talented artist, Lucy @ Craftberry Bush dreams in color and I'm taken with what she's dreamed up for the rest of us. Her terrific post, A Show Called Fall, teaches us how we can tailor make these beautiful, decorative, paper mache Fall leaves to brighten and enhance arrangements, place settings and any environment.

#2



Give me some creepy, creamy, really yummy Monster Eyeballs on a pick this Halloween! Kathryn @ Bee In Our Bonnet shares how she turned purchased frozen mini-cream puffs into this fun treat in three easy steps. I got the makings today for my little spooks tomorrow!


#3


In need of a soft glow for your party decor? Daisy Day @ It's a Daisy Day! realized she needed to get busy. One can't help but love her Super Fast Phone Book Luminaries. These are unbelievable easy and inexpensive. Just think on Monday, (yes November 1st), we can tear out of few more pages, change the verbiage and enjoy them all month long.

#4


Here's a great idea if you're wondering what to do with all of that Halloween candy. Jen @ My Delicious Ambiguity suggests a brilliant plan. She's invited The Switch Witch over on Halloween night and the only one who may object is her family dentist! It's actually all about moderation, why not stretch those treats out over a few healthier months.

#5



I fell hard this week when I saw, Fresh Cut Flower Boxes. I'm so loving Allison Anderson's airy design, choice of extraordinary fabrics...





and her flowery machine quilting. It's backed with a soft sage minkee and ready to keep her warm all winter long. It would keep me happy too...oh, adoring these pretty colors! Meet this gifted quilter @ her blog, Strandz.


Have and inspired weekend all!









Thursday, October 28, 2010

Halloween Caramel Pretzel Treats

Witches make merry....


It's not too late to stir up wickedly good treats  My Little Pretties...
(click above for a complete tutorial)


Candy Corn, Pumpkin and Candy Apple, seasonal flavored Kisses+some crunch...


Or try some chewy caramel Rollos this time around....


S'witching 'em up...sweeties...


Making your victims cackle with delight!

It's just a treat having you here...thanks so much!

Wednesday, October 27, 2010

Pumpkin Cinnamon Rolls

Pumpkins are the true stars of the most exciting week of the year around here!


So showy, they brighten dark porches and add pizazz to tabletops. It's also a perfect food making almost anything; dips, soups, breads and desserts extra delicious through out the holiday season.

Pumpkin Cinnamon Rolls  @singingwithbirds.com

Pumpkin Cinnamon Rolls are traditionally shared with family, friends and neighbors when we get "Boo-ed" for Halloween, and then are requested till after the New Year.

Mix up the dough, cover and give it a good rise, for about 1 hour, in a warm spot till double.


I like to use a dough cutter or dental floss to cut the dough. Knives just rip it up.


Roll dough into a rectangle. Top with butter, brown sugar and cinnamon. Beginning at one of the short ends, roll the dough up tightly and pinch the edge together.


Using a dough cutter or dental floss, cut the roll of dough in half, then half each end too.
Cut each section into 3 rolls. You should have 12 fairly even cinnamon rolls.


Place them on a jellyroll pan covered with parchment paper. Let rise again till double and bake in a 350 degree oven for 20 minutes.

Note: You can freeze them at this point. Store in ziptop bags to bake later. Thaw for 5 hours, covered on a baking sheet and then bake and finish as usual.


While your rolls are baking make the cream-cheese frosting. Cool baked rolls on a wire rack for about 10 minutes before frosting.


Make caramel frosting and carefully add it to a plastic squeeze bottle.

Pumpkin Cinnamon Rolls  @singingwithbirds.com

Using a hot pad, squeeze the caramel frosting over the frosted rolls.

Pumpkin Cinnamon Rolls  @singingwithbirds.com

Serve and share with lots of love!

Pumpkin Cinnamon Rolls


  • 1/3 cup milk
  • 2 tablespoons butter
  • 1/2 cup canned pumpkin
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 (1/4 ounce) package dry yeast
  • 2 cups flour
  • 1/3 cup brown sugar, packed (or more if you like)
  • 1 1/2 teaspoons ground cinnamon (or more if you like)
  • 2 tablespoons melted butter


CHEESE FROSTING
1/4 cup soft butter
4 ounces soft cream cheese
1 tsp. vanilla extract
2 cups confectioner's sugar

CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1 dash salt
3/4 cup sifted confectioners' sugar

Directions
1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
5. Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Frost with Cream-Cheese Frosting. Drizzle with Caramel frosting. Makes 12 rolls.

Cream-Cheese Frosting:
In a mixing bowl, cream soft butter, cream cheese, and vanilla with beaters. Add confectioner's sugar and beat well. Generously frost rolls.

Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Stir in vanilla, salt, and confectioners' sugar. Blend with a wire whisk until well blended. While hot, use a funnel and pour into a plastic squeeze bottle. Use a hot pad, and drizzle over your cream-cheese frosted rolls.

Here's hoping you have a pumpkin perfect Halloween!


Tuesday, October 26, 2010

Ghoulishly Rich Hot Chocolate

I'm warming up to winter!

Ghoulishly Rich Hot Chocolate  @singingwithbirds.com

Oh my, it's been cold and windy in Idaho.  We even saw a few snow flurries today and it's had me dreaming of...

Ghoulishly Rich Hot Chocolate

12 ounce can evaporated milk
1-1/2 cups hot tap water
1/4 to 1/3 cup sugar (or stevia)
1/4 cup unsweetened cocoa
Dash Salt
1/2 teaspoon vanilla

Measure the water into a 1 1/2 to 2 quart sized sauce pan. Add the sugar, cocoa and salt. Stir the mixture up until the cocoa dissolves completely. Gently bring the mixture to a boil. Reduce the heat to a fast simmer and simmer it for about 5 minutes. This will prevent the cocoa and sugar from sinking to the bottom of the cup when you serve it. Finally, add the evaporated milk and stir to blend. Reheat briefly, but don't boil. Pour the hot chocolate into small cups. This recipe makes 4 - 3/4 cup size servings. You can easily double it. It goes really well with cookies, or sandwiches for a good snack on a snowy day. Sometimes I make a large batch and fill my crock-pot, set on low, when my grands are sledding. Very European, rich and delicious, this will warm you right up!

Come back tomorrow for somethin' yummy you can serve with this all Fall long!

Monday, October 25, 2010

Crock-Pot Turkey Breast with Easy Turkey Gravy


It's hard to believe we have come to the last week of October, which is Breast Cancer Awareness Month. If you have not had a mammogram yet, please make an appointment today. Two of my friends are currently undergoing treatment, and because of early detection, they have been given favorable outcomes. Their lives have taken a turn and it has been a difficult, but they are both receiving help. I well remember when breast cancer was a death sentence, and I am so grateful for the medical advancements of our day. It's truly remarkable.

We all feel a little apprehensive about going for an annual screening. I admit, it's not a real pleasant procedure and we all feel nervous about learning the results. It's a little bit like how I used to feel about cooking a turkey. By the time I thawed it properly, washed, dried, and seasoned the cavity, stuffed it, baked it, make gravy, cleaned it up, used the leftovers and made soup, I was glad I only had to do it once a year!

Well, guess what, I've found a good and better way! It's going to be hard for me to create a recipe for you....just watch and before you know it, you'll be all done and enjoying moist, delicious turkey for dinner!

Good*Better*Turkey Breast


Buy a bone in turkey breast. I bought a 6.60 pound breast for $1.99 a pound. That adds up to a very reasonable meal, with very little waste, that will serve 10 people, figuring 1/2 pound per person.


Remove the packaging and wash and dry your turkey breast well.


Now fold the excess skin under the ribs and tuck it in a 6 quart slow-cooker.


Turn your pot to low and walk away for 8 hours. Oh, this is a delight on a busy Sunday morning before church meetings.


Remove it from the cooker to a platter and cover with foil for 10-15 minutes. While the turkey breast is resting, make gravy if desired.



Easy Turkey Gravy
  • 5 cups turkey stock, (you will need to add canned stock or Better Than Bouillon to the stock)
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon ground marjoram
  1. In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, celery salt, and marjoram. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Slice turkey breast and serve with lots of love and some of your favorite sides.


My hope for all, please take care of your breasts and while you're having a scan, throw one in a crock-pot...showing love for yourself and those who love you!

Great to have you here...for many years to come!







Sunday, October 24, 2010

Soaring Sentiments: My Scriptures


"When I want to speak to God, I pray. When I want God to speak to me, I read the scriptures."

~unknown

I love this beautiful thought.  Many times in my life I have turned to God to answer my questions and often I have received answers when studying my scriptures.  Latter-day Saints have the added blessing of The Book of Mormon  another testament of Jesus Christ.  It is a book I cherish and love that has taught me so much about Jesus Christ and I testify that it is true.

You can order your own free copy!  I promise you that if you read it, study it, and pray about it that you will know as I do that The Book of Mormon is a true record from God.

I'd welcome the opportunity to answer any of your questions.

Friday, October 22, 2010

Five On Friday


#1


I'm crazy for Halloween creatures and Phronsie @ pizzazzerie has outdone herself with these amazingly decorative Bagel Witches! All you need is bagels, pretzels, candies and some witchy accessories.

#2

Fun, fun, fun and no sewing! Mandy's Upside Down Man is a costume for boys and girls who like to keep 'em guessing. I was thinking an upside-down cheerleader would be fun too. Just think of all the cute upside-down costumes one can create and go see how she made it @ Sugar Bee Craft Addition.

#3


Upcoming Halloween or Thanksgiving parties? Lorie @ be different act normal shares a fabulous Pumpkin Cooler. Covered with plastic wrap, I think it would keep in a cool spot all Fall long for all kinds of good times, party gals!

#4



After all the Halloween decorations are boxed, consider adding a "Plump" Fall Wreath to your Thanksgiving decor. Candace @ Crafty Sister shares a marvelous step-by-step how-to for us.

#5


What a pretty backdrop for so many creations that will last all season, Di @ Country Life in the Big City made an Autumn Table Top Quilt. Looks like a great project for this weekend!

Have an inspired weekend all!








Wednesday, October 20, 2010

Krispy Halloween Pizza

Here's my favorite "Trick or Treat" goodie I send to far away spooks for the big day!

Krispy Halloween Pizza  @singingwithbirds

It's a fun surprise that you can send to anyone in the mail. I've sent them to my college kids when they were away, missionaries, family, friends, and neighbors.

Who needs a special delivery on your list of loves? This one is going out to my nephew who is serving a mission in New York City!

You'll need an extra-large, fresh, unused pizza box. Some years I've had to purchase them, other years, like this one, a local pizza joint gave me one.  Thanks Craigo's!

Krispy Crust  @singingwithbirds.com
I used an extra-large metal pizza pan I sprayed with non-stick spray.

Make a rice crispy crust by measuring 6 cups of crispy cereal in a large bowl. In a large saucepan combine 3 tablespoons of butter and 4 cups of mini-marshmallows. Stir until smooth and pour over the crispy rice.

Work quickly and gently mix together. Turn onto the pizza pan and with clean buttered hands, press the crust to evenly cover the pan. Let it cool and set up.

vanilla candy coating  @singingwithbirds.com

Melt in your microwave about 1 pound of candy coating or vanilla chips. Be careful as it can scorch easily. I set my microwave for 30 second cycles stirring in between and as I'm getting close to creamy, I set it for 15 seconds to get it just right.

colored vanilla candy coating  @singingwithbirds.com

Use color paste to color it...mine looks lousy here. I loaned my paste to a cookie maker and had to use liquid (in little squeeze bottles) and was not happy with my blah peachy results.

With a rubber spatula, spread the colored, warm coating, over the crust.

Krispy Halloween Pizza  @singingwithbirds.com

Now add your goodies. I've used everything through the years. Gummi candies are great, worms especially, and mini candy bars are cute. I just used what I had, gumballs, M&M's, candy corn and pumpkins, wrapped kisses, Oreo cookies, and chocolate-covered sunflower seeds!

Krispy Halloween Pizza  @singingwithbirds

I had some orange and yellow gimmes, so I put some of my candy melt in a squeeze bottle and squeezed it on my cookies and then sprinkled the gimmes on top.

Krispy Halloween Pizza  @singingwithbirds.com
Line your pizza box with parchment sheets.

Krispy Halloween Pizza  @singingwithbirds.com

With a large spatula carefully loosen your crispy pizza all around the edges and then gently slide it onto your parchment lined pizza box.

Krsipy Halloween Pizza  @singingwithbirds.com

Make sure it's all set and the candy coating is hard again. It helps if you have a cool place to set it for about 15 minutes. I wish you all had a cool Idaho garage right now...my walk in fridge!

Krispy Halloween Pizza Boxed  @singingwithbirds.com

After it hardens up, cover it with more parchment sheets. I used 4 total.

If you are going to hand deliver your pizza tuck a little trick-or-treat note in and close the box. If you are sending it from the post office, add a note, then a layer of bubble wrap over the parchment. Now tape it securely with clear packing tape.

Special Delivery Pizza Box  @singingwithbirds.com

Add an address, right on the box and make a trip to the post office, and everyone will have an extra
Happy Halloween!  Sending love to all of you, especially my 400 Followers











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