Cream Puffs

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One of the biggest draws to the Wisconsin State Fair is the cream puffs.  People absolutely love them. I think they are ok.  I have always preferred my Mom’s homemade cream puffs. I’m not sure which cookbook she took this recipe from, but it is a keeper.  She always served them with French vanilla pudding inside. YUM!!!

Mom said it would be ok to share the recipe with you all, and I hope you enjoy them as much as we do if you decide to give them a try.

Cream Puffs
Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Confectioner’s sugar

Directions:
Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about one minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto an ungreased baking sheet.

Bake 35 – 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with French vanilla pudding (or filling of your choice). Replace tops and dust with confectioners sugar. Refrigerate until serving time.

Enjoy!

Tropical Chic Thank You

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I love the Caribbean. Tim and I have had the privilege of visiting twice. We hope to get back soon.

This stamp bundle was available from Stampin’ Up! in the catalog last year. The stamp set and dies are still available though! YAY! Let me know if you need a Stampin’ Up! demonstrator.

Tropical Chic stamp set: https://www.stampinup.com/ecweb/product/148226/tropical-chic-cling-mount-stamp-set

Tropical Dies: https://www.stampinup.com/ecweb/product/146831/tropical-dies

I am not fond of fussy cutting, so it makes me very happy that Stampin’ Up! is coming out with more and more of these bundles with the coordinating dies. It makes card making so much faster and easier.

I used the Rock n Roll technique for the hibiscus. I think the colors work great together! When using this technique, you should always use your lighter color first, and then rock and roll with your darker color. That way you won’t get the darker ink on your lighter ink pad. Trust me on this. 🙂

Stampin’ Up! Product:
Stamp Set: Tropical Chic
Card Stock: Melon Mambo
Ink: Melon Mambo, Peekaboo Peach, Wild Wasabi
Other: Tropical Dies, dimensionals

Non SU! Product:
Papertrey Ink white card stock

Thank you for stopping by!

Rustic Caramelized Onion Minestrone

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Our dear friend Leslie dropped off a container of this a while back when we were going through a rough time and needed some help.  We thought it was very tasty!  I have not made it myself, but I did enjoy eating the batch that Leslie brought us. It was very good.

This recipe comes from 12 Tomatoes. They have a lot of great recipes over there. Be sure to check them out on Pinterest and/or Facebook.

Rustic Caramelized Onion Minestrone

Rustic Caramelized Onion Minestrone

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion, halved and sliced
  • 2 teaspoons salt
  • 4 cloves garlic, minced
  • 8 cups vegetable stock
  • 1 (15 oz) can diced, fire-roasted tomatoes, including liquid
  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • 2 large russet potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and chopped into 1-inch pieces
  • 2 stalks celery, diced
  • 1 1/2 tablespoons dried Italian seasoning
  • 1/2 teaspoon black pepper
  • 2 cups fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup green peas, fresh or frozen

PREPARATION

  • Heat olive oil over medium-high heat in a soup pot. Add onions and a pinch of salt. Cook, stirring frequently for 2 minutes.
  • Reduce heat to medium low, and continue cooking the onions, stirring occasionally, until they are very soft and light brown in color, 20-30 minutes.
  • Add garlic and stir until fragrant.
  • Pour vegetable stock into the pot slowly. Stir to scrape up and incorporate brown bits from the bottom of the pan.
  • Stir in tomatoes, cannellini beans, potatoes, carrots, celery and seasonings. Bring mixture to a slow boil then reduce heat to low.
  • Simmer uncovered for 25 to 30 minutes, stirring occasionally.
  • Add green beans and peas. Stir well, and continue cooking for another 15 minutes.
  • Ladle into bowls, and serve with an optional side of crusty bread!

Enjoy!

Beautiful Day Flower Card

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I love the Beautiful Day stamp set. It has a huge pretty flower and a huge pretty butterfly. There are so many things you can do with these stamps. I also like the sentiments that come with this set.  You can find it here: https://www.stampinup.com/ecweb/product/151257/beautiful-day-cling-mount-stamp-set

Let me know if you need to be hooked up to a Stampin’ Up! demonstrator!

I used a kaleidacolor ink pad and my brayer to ink up the background. When I do this, I do not push the colors together, and I roll the brayer in one direction. I almost always start at the bottom of the stamp or card stock and roll toward the top, lift the brayer, and do the same until I feel it is inked as much as I would like. I was taught to not go up and down.

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I like the look of the background better on glossy card stock (butterflies), but I think this background is really pretty too.  It has flowers and butterflies, so of course it is pretty! Right? 🙂 I punched the butterflies out of scraps that were leftover.

Stampin’ Up! product:
Stamp Sets: Beautiful Day and Watercolor Wash
Card Stock: Tempting Turquoise and Glossy
Other: Elegant Butterfly punch, Rhinestone jewels, brayer

Non SU! Product:
Neenah 110lb card stock, Papertrey Ink white card stock (card base), Calypso Kaleidacolor ink pad, scallop lace corner punch

Thank you for stopping by!

Another Hummingbird Card

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I just love this stamp set. I am going to get my money’s worth out of it.

I love coloring the hummingbird with my SU markers and then cutting it out with the dies.  I wish Stampin’ Up! would have kept this bundle around for a while. It is so pretty!

I colored on the stamps with my markers, huffed on the ink to reactivate it, and then stamped my image. I did this with the hummingbird and the hibiscus.

The hummingbird is adhered with dimensionals so it is popped up just a bit.

I love how bright this card is. Some days we need the bright colors!

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Stampin’ Up! Product:
Stamps: Humming Along
Ink: Glorious Green, Melon Mambo, Peekaboo Peach
Card Stock: Melon Mambo and Peekaboo Peach
Other: Peekaboo Peach ribbon, Hummingbird framelits, Layered Leaves embossing folder, dimensionals

Non SU! Product: Papertrey Ink white card stock

Thank you for stopping by!

Crack Chicken Noodle Soup

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Hello everyone! I made this recipe recently so I would have some soup in the freezer for a quick meal to thaw out for us.  I found it to be salty, and I am not sure how one would fix that. If you have any ideas, please let me know.  I am not one to add salt to anything, so maybe for most people it is fine. I am guessing it was the salad dressing and seasoning mix, but I truly don’t know.  I do like the soup.  It is a thicker soup, and I really like those!

Instead of the bacon bits, I baked a pound of bacon, broke it up and used that. I did not feel it was too much bacon. 🙂

This recipe came from the brilliant folks over at Plain Chicken. I have made and shared a lot of recipes from over on their blog.  Good stuff! Here is the link: https://www.plainchicken.com/2018/01/crack-chicken-noodle-soup.html

Crack Chicken Noodle Soup
Ingredients:
3 cups chopped cooked chicken (You can use rotisserie chicken)
1 (10.75-oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery, chopped
2 carrots, thinly sliced
1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 (2.25-oz) package Oscar Mayer Real Bacon Bits
1 cup shredded cheddar cheese
8-oz dried fine egg noodles, uncooked

Directions:
In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.

Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Enjoy!

Fall Flower Thank You

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Hello everyone!

I will be mostly sharing cards for a few months. Life has gotten a bit out of hand, and I will share all of that in another post another day.  For now, I will be sharing cards.

Gina K Designs has a neat thing going on most Saturdays at her store Village Paper & Ink in Greendale, WI. It is called Scrappy Hour. You get to make a neat card, and then you can shop for a while!  I love Scrappy Hour, and I try to get over there as often as I can. I am so spoiled that Village Paper & Ink is not very far from home.

A few weeks ago, after making the card she featured, I did a bit of shopping. She had (maybe still has?) some really pretty fall themed DSP.  I fell in love with three different patterns. The one I used in the card share for today is from Photo Play Paper and is called Blessed.  Let me tell you, I love the name!  The following info is on the little piece that runs along the bottom of the page: http://www.photoplaypaper.com Blessed M4P Fall Item #MPF9544.

I am making very simple cards for now due to some restrictions I have with using my left arm.  I was able to make these pretty easily, and I hope you like them!  I had two sheets of the paper, so I made 12 cards.  I made four birthday, four thank you and four thinking of you. They are all the same other than the sentiment on the vanilla piece.

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It was very helpful that the flowers on this paper were very close to Stampin’ Up’s Cajun Craze.  I am sure they also match some of Gina K Design’s colors as well.  I would say Tomato Soup, Faded Brick, Tangerine Twist, and Red Hot would work well with this paper.

The sentiment piece is attached using dimensionals. That helps get it up over that ribbon easily.

Please forgive my lil snafu on the bottom right corner. I need to put a new blade in the paper cutter.  I wish they lasted longer!

Stampin’ Up! Product:
Stamp Set: Much Appreciated
Card Stock: Cajun Craze
Ink: Cajun Craze
Other: Starburst Punch, Vanilla ribbon, 2 3/8 Scallop Circle Punch, dimensionals

Non SU!
Card Stock: Papertrey Ink Vintage Cream
Photo Play Paper Blessed

Thank you for stopping by!

Easy Skillet Pork Chops with Gravy

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Hi everyone! I wanted some pork chops and gravy for supper one night, so I went looking for an easy recipe. This was perfect because I had everything I needed. The gravy was excellent, and the pork chops did not dry out. Win-win!

I used dried thyme and sour cream.

This recipe comes from: https://www.familyfoodonthetable.com/easy-skillet-pork-chops-with-gravy/

It is a recipe I will for sure make again. There was plenty of gravy to serve over smashed taters on the side.

Easy Skillet Pork Chops with Gravy
Ingredients:
FOR THE PORK CHOPS:
4 (4 oz) boneless pork chops about 1 to 1 1/2 inches thick
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 teaspoon fresh chopped thyme
1 tablespoon extra virgin olive oil

FOR THE GRAVY:
3 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups low-sodium chicken broth
3/4 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon nonfat plain Greek yogurt (or use sour cream)

Directions:
Brown the pork chops in the olive oil and seasonings over medium high heat. Remove the pork chops and cover.

Reduce heat to medium low. Add the butter to melt it. Then whisk in the flour to combine. Let this cook for a minute. Add the chicken broth slowly and whisk to combine. Sprinkle in the thyme, salt and pepper. Let this cook 3-4 minutes to let it thicken.

Return the pork chops to the pan and turn to coat them in the gravy. Cover the pan with a lid (or aluminum foil) and cook for 8-10 minutes, Remove from the heat and add the sour cream. Stir to combine.

Serve and enjoy!

Flower Stencil Card

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Hello everyone! Thank you for stopping by to see my cards.  I love these cards, and I cannot wait to have time to take out this stencil and use it some more!  Thank you to Elise for inspiring me to buy it!

I should probably be more careful when coloring, but I do like the purple that was created when the Melon Mambo and Pacific Point blended in some areas.  I do not have the fancy new brushes that are all the rage right now to put down the ink over the stencil. I used daubers to add my colors.

I used removable tape to attach my card stock to a piece of white computer paper. Then I used Scotch tape to adhere the stencil to my table in place over the white card stock.

Because I used three different colors, I wiped the stencil off each time I used it to be sure I didn’t make a not-so-pretty mess of my card front.

The ribbon on these cards is actually the dotted Melon Mambo grosgrain from Stampin’ Up!  I flipped it over on these cards because I did not want the dots this time.  Kind of creative huh? 🙂

I use the markers to color the images and stamp them. I love doing that!

Stampin’ Up! Product:
Stamp Set: For a Friend
Ink: Melon Mambo, Old Olive, Pacific Point (markers and ink pads)
Card Stock: Melon Mambo, Pacific Point
Other: Melon Mambo dotted grosgrain ribbon

Non SU:
Papertrey Ink white card stock
Gina K Designs Daisy Chain Stencil

Here is a link to where I purchased my daubers. They are randomly on sale. https://www.scrapbook.com/store/uc-dauber40kit.html?t12-13=scrapbook+com&t14=daubers

Here is a link to the Gina K Stencil: https://www.ginakdesigns.com/product/gkd-art-stencils-daisy-chain/

Stampin’ Up! can be found here: http://www.stampinup.com
Please let me know if you need a referral to a demonstrator.

Cinnamon Raisin Bread French Toast

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Hello everyone! I have not been trying out new recipes lately. Life has been super duper busy, and I have been making quick and easy meals. This isn’t a new recipe, but a suggestion of maybe using something different to make your French toast at home.

I have been using Cinnamon Raisin bread to make French toast for years now. It may not be a new idea to you. It is so good. We really enjoy it. I love the Sunmaid brand. You know, the people that make the lil boxes of raisins.

I don’t have an actual recipe. I just mix up my eggs as if I was going to scramble them. I add a little dash of milk, coat my bread and cook it up in the electric skillet. I butter it when I take it off the skillet, and then we top it with a dash of cinnamon sugar and syrup. I almost always serve French Toast with bacon.

Enjoy!