Stained Glass Cake Stand

STAINED GLASS CAKE PLATE

Whoohoo! I ACTUALLY tried something I pinned on Pinterest! I found a post for stained glass garden hangers and ... hmm ...wondered if I could turn it into a cake stand. It really worked!

First, I placed cheap, plastic, transparent pony beads in a 12" metal cake pan. It took quite a few, as I wanted the 'plate' to be thick enough to support the weight of a cake. Then, I baked the beads at 425 degrees for 30-40 minutes...until all the beads had completely melted. I let this cool in the pan for about 20 minutes, then popped it out of the pan (it came right out...really!) Next, I glued it onto a dollar store candle stick with E6000 glue.

Presto! Cheap, easy, one-of-a-kind cake stand!

MARCH 2012

Pacific Northwest Trip

I am so excited! We are planning a trip to the Pacific Northwest this summer with friends to Oregon, Washington, and British Columbia. One of the highlights we are looking forward to is a Whale Watching tour (hubby is more excited about getting to ride in a Scarab boat for a couple of hours than the whales!) I came across this video from the Whale Conservancy and had to get a crying towel out...tears of JOY! It's worth a watch...I love a true story with a great ending!

CLICK HERE!

February 2011

Sad, but true...

Hi! Remember that book, IF YOU GIVE A MOUSE A COOKIE? Well...

If Diane has to take her mom to M D Anderson for radiation treatments at 10:00 a.m., she'll most likely forget to take the package of pork sirloin steaks out of the freezer before she leaves... 

Of course, she'll realize that she didn't take them out when she gets home,

so she'll get the frozen chops out and lay them on the counter next to the sink...under the kitchen window...hoping they will thaw in time to cook supper.

While they are thawing, she'll notice that the counter needs wiping down, so she'll look under the sink for granite cleaner. While she's getting out the cleaner, she'll FAIL to notice the cap is NOT on tight, and she'll spill it all over the floor...

So, she'll get out the mop and clean the floor, noticing how dirty it looks under the fridge. 

She'll pull out the fridge to mop and FORGET that her husband FINALLY hooked up the ice maker, and pulls the tubing loose, getting water ALL OVER the kitchen floor!

Finally, she'll get the floor mopped up, the tubing reconnected, and the fridge back in place...when she'll notice that SOMEONE dropped the ketchup bottle while putting it in the shelf on the frig door, leaving red, sticky goo all over the bottom of fridge. Next, she'll grab a sponge and wipe down the door. She'll, of course, decide to clean out the the refrigerator while she'll she's at it.

So...she'll throw away all the 'unidentifiable' things on the shelves and toss out all of the mushy, rotten vegetables in the veggie bin. In her haste to keep the mushy rotten vegetables from dripping on the now clean floor, she'll hold her hand under the mushy veggies while rushing to the garbage can...kicking the fridge door closed behind her with her foot. Of course, she'll forget she left the vegetable bin pulled out and will crack the plastic drawer front when she slams the door.

Oh, by the way, she won't quite make it to the garbage can with the drippy, rotten celery...causing it will run down the front of the trash cabinet door.

So...she'll get the Fantastic and another clean sponge and start wiping down the cabinets. When she gets to the cabinet by the stove, she'll decide the wipe down the front of the oven, while she's at it. Naturally, she'll look through the glass on the front of the oven and notice that the inside bottom of the oven is terribly dirty ... from the day she made a Turtle Cheesecake and forgot to put foil under the springform pan, hence, the butter cooked out all over the oven.

So, she decides to use the SELF CLEANING oven cycle, since she hasn't tried it out since she bought the oven after the hurricane. Pleased with herself, she'll press the OVEN CLEAN button, fix herself a cup of hot tea, and settle into the den recliner with a magazine while the oven does all the work!

Of course, when the smoke alarm goes off, she'll be so startled that she'll spill hot tea all over herself as she struggles to get the recliner into an upright position. Then, she'll run to the kitchen (tripping on her Yellow Box flip flops she kicked off), only to discover that it is full of smoke...due to a plastic skillet handle melting into a black, oozing puddle on the bottom of the oven (especially since she hadn't noticed that she left a skillet of bacon grease on the top rack INSIDE the oven to 'cool' the day before!)

She'll frantically try to turn off the self cleaning oven cycle, only to learn that, once the cycle begins, YOU CANNOT TURN IT OFF! Maybe next time, she decides, she'll RTDM first (Read The D@#! Manual...page 10 of the Official Potty Mouth Texting Abbreviation Dictionary!)

When, in a deafened stupor, she frantically tries to turn off the smoke alarm she will, of course, knock it off the wall above the door...onto her head (causing a beautiful goose egg)...and onto the floor where it shatters into a brazillion pieces (remember the blonde that cried because three Brazillion men died in a hang glider accident and she didn't know how many a 'brazillion' was?)

Soooo...she'll finally quieten the smoke alarm and then run back into the kitchen and open the french doors to let the smoke out. Of course, her dog (who, by the way, thinks his name is HERSHEY, NO!) will run into the house with his gigantic muddy paws, leaving dirty prints all over the floor and letting in about a brazillion mosquitoes.

Her eyes still tearing from all the smoke, she'll decide to open the kitchen window to let the fresh air in. Of course, she's not tall enough to reach over the sink, especially since there is a stained glass hanging in the window. So, she'll grab the step ladder, and take the glass down...knocking a glass jar candle off the window sill, onto the granite counter where it will break and shatter all over her half thawed pork chops.

So, she'll throw away the candle, ruin yet another sponge to wipe up the glass and...

THROW OUT the pork chops that started all this mess in the first place!

...and how was your day? 



Jellybeans and Tulips
Clear jar + dollar store jelly beans + bunches of tulips = SPRING!



Turtle Cheesecake
This is THE BEST cheesecake...I promise! The filling is so creamy...

Turtle Cheesecake

Crust

3 cups finely chopped pecans

1 stick unsalted butter, melted

1/3 cup sugar

1/4 teaspoon salt

1 cup chocolate chip morsels

Preheat oven to 300 degrees F. Cut parchment paper to line the bottom of a 10" springform pan; grease sides. Mix pecans, butter, sugar and salt. Press mixture in bottom and halfway up sides of pan. (I like to place a sheet of foil under the pan in the oven in case any butter drips out.) Bake for 20 minutes. Remove from oven and immediately sprinkle 1 cup chocolate morsels in bottom of pan.

Cheesecake Filling

4 (8 oz) cream cheese, softened

1 (8 oz) sour cream

1 can cream of coconut

3/4 cup sugar

2 tablespoons cornstarch dissolved in 2 tbsp. lemon juice

1 tablespoon vanilla

4 large eggs

Increase oven  temperature to 350 degrees F. Beat cream cheese. Add eggs, one at a time. Stir in sour cream and cream of coconut, mixing well. Dissolve cornstarch in lemon juice; add to filling. Add vanilla. Pour over chocolate morsels in prepared springform pan. Bake at 350 degrees for 1 hour and 20 minutes. TURN OVEN OFF, leaving cheese cake in warm oven for 1 hour. Remove from oven and allow to cool completely; place cheesecake in refrigerator to chill over night.

Toppings

1 cup coarsely chopped pecans, toasted

1 11-oz bag caramel candy, unwrapped

1 cup milk  chocolate chips

6 tablespoons milk, divided

When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:

• Toast pecans in oven for 10 minutes at 350 degrees.
• Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
• Microwave in 30 second intervals until caramels have melted and sauce is smooth.
• Pour caramel sauce over cheesecake, allowing to drip over sides, and immediately sprinkle on toaste and chopped pecans.
• Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.  Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving.

 
Door Decorations
I know Christmas is long since passed, but somehow I never got around to posting my home-made door decorations back in December. I hope the old adage of 'better late than never' still holds true. I got the idea for this on Pinterest, but living in heat and humidity capital of the world (Texas coast) I had trouble explaining what ice skates were, much less finding one to buy! I finally thought of eBay and found this like-new pair for $8...stuck in some greenery and Christmas picks, and voila...

Pina Colada Cake 
I love to bake! This coconut cake was a big hit at a party I went to...it's so moist inside, covered with 7 Minute frosting and toasted coconut, The secret to the easy (yes, I said easy) cake is that it begins with a cake mix!

Pina Colada Cake

CAKE:

1  white cake mix

3 eggs

1/4 cup vegetable oil

1 (8 oz) sour cream

1 can Cream of Coconut

Preheat oven to 350 degrees F. Grease and flour 3 (9 or 10 inch) round cake pans.

Combine cake mix, eggs, oil, sour cream and Cream of Coconut. Mix on medium speed for 4 minutes. Pour into prepared pans and bake according to cake mix instructions, or until toothpick inserted in center comes out clean. Cool for 10 minutes, remove from pan and allow cake layers to cool completely before frosting.

FROSTING:

3/4 cup sugar

1 tsp vanilla extract

1/2 cup water

4 egg whites, at room temperature

 1/2 tsp cream of tarter

In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.

Filling (between layers)

1 can prepared pecan/caramel icing

To assemble cake:

Place cake layer on cake plate; spread with half of caramel pecan icing. Place second layer on first; spread with remaining caramel pecan icing. Place third layer on top. Frost entire cake with 7 Minutes frosting; cover sides and top with toasted coconut.

New Toy!
Having spent 30 years of my life as a teacher / librarian, my goal is to go paperless! After years of shuffling and filing papers, and shelving books and magazines...I don't want to handle even one more piece of paper! Soooo...after agonizing over spending a big chunk of change, I gave in and ordered the Neat scanner. I love it! Literally, at the touch of a button, I have turned all my recipes, knitting patterns, receipts (my tax lady is gonna love me this year!), and pictures into PDF files ready to store or share. I now have the equivalent of boxes and boxes of paper stored in my computer and backed up on a flash drive! This product has so simplified my life...

January 2012

January 2012

BE MINE, VALENTINE!
I've started working on my Valentine treats. Found these wonderful FREE PRINTABLE (my two favorite words, especially in the same sentence!) CANDY BAR WRAPPERS from Tip Junkie...can't wait to try them!

HAPPY NEW YEAR!
Wow, what a hectic few weeks we've had around here! Mom has finished her chemo, and now we are taking her to Houston daily for radiation treatments. She has been declared "Cancer Free"...what a wonderful way to ring in the New Year! Her motto is, "If God brings you to it, He'll bring you through it!" What a living testamony she is...

Anyway, guess it's time to gear up for the Super Bowl once again! Tried these awesome Buffalo Chicken Rolls from Can You Stay for Dinner? I tried to Pin It, but the image wouldn't show up...so frustrating! These will be a BIG HIT on Super Bowl Sunday, promise! Best of all, they are only 103 calories each...

(See web site for step-by-step pictures.)

Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: I used rotissere chicken...tasted great!

December 2011

Chocolate Mint Cake
I finally tried the Chocolate Mint Cake recipe my friend, Diana, gave me. I took it to a Christmas party and it was a total success! After frosting the cake with mint icing (be sure to use the peppermint flavor from Wilton, it really gives it a POW! ... availabe at any WalMart in Wilton cake decorating supplies) I drizzed on the the ganache and let it drip down the sides. I placed half a peppermint patty between piped shells, but it would be just as easy to chop the peppermint and sprinkle around the edges!

CHOCOLATE MINT CAKE
Ingredients
1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz) container sour cream
1 cup hot water
2 teaspoon vanilla extract

Peppermint Frosting (recipe follows)
Chocolate Ganache (recipe follows)
Peppermint or Creme de Menthe candies for garnish

Preparation
Melt chocolate morsels in microwave safe bowl at HIGH for 30-second intervals until chocolate is melted. Stir until smooth.

Beat softened butter and brown sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating until just blended after each. Add melted chocolate, beating until incorporated.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Gradually add 1 cup hot water in a slow, steady stream while beating. Add vanilla. Spoon batter evenly into two greased and floured 10 in. round cake pans. Tip: Using cake pan bottom as template, trace two 10 in. circles onto brown paper bag or parchment paper.  Trim and place circles into bottom of cake pans before pouring in batter. After cake cools, peel off circles for a perfect finish for icing cake!

Bake at 350 degrees for 30 - 35 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove cake from pans and cool completely. Spread Peppermint Frosting between layers, on sides, and top of cake. Spread Chocolate Ganache evenly on top of cake, letting it drip over edges and down sides. Garnish with chopped peppermint patties or chopped creme de menthe candies.

Peppermint Frosting
1/2 cup butter, softened
1 (16 oz) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil

Beat butter at medium speed with electric mixer until creamy; gradually add powdered sugar and milk, alternately, beating well after each. Add peppermint oil; mix well.

Chocolate Ganache
1 (12 oz) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

Microwave semisweet chocolate and whipping cream in a microwave safe bowl on MEDIUM (50% power) at 30 second intervals until chocolate is melted. Whisk until smooth; whisk in butter. Let stand for 20 minutes before using. Beat at medium speed with electric mixer about 3 minutes until soft peaks form.


Well, I finally made something that I pinned on Pinterest !

I seem to spend more time browsing Pinterest for ideas than I do actually working on projects...until now! I actually combined two pins: this one for a DIY wreath (http://matt-and-becky.blogspot.com/2009/12/12-days-of-christmas-crafts-day-5.html) and this one for needle craft wreathes (http://christmas.tipjunkie.com/holiday-yarn-wreath-to-make/) I already had red, green and gold Christmas yarn left over from stockings, so I just wrapped a small amount around styrofoam balls to create my 'ornaments.' After using hot glue to attach the larger yarn balls to the wreath, I began filling in with the small ones and finishing with tiny, inexpensive dollar store ornaments. Finally, I added some left over poinsettas and a pair of knitting needles. I love to knit, so this wreath has become my new Christmas favorite!

Southern Living
DECEMBER 2006

November 2011

Fall Train Ride
Well, it's finally beginning to look a little like fall here in East Texas! If it weren't for the Tallow trees and Sweet Gum trees, I guess we'd stay 'green' all year round. Anyway, we made a day trip to Rusk, Texas to ride the Texas Historical Train that runs from Rusk, Tx. to Palestine, Tx. It was great fun! Just click on the picture...enjoy!

October 2011

Swarovski Crocheted Bracelet
Followed directions on this tutorial ( http://www.youtube.com/watch?v=vwPwZWsWO9I ) to create a crocheted bracelet...fun!

12 Tribes of Israel Necklace
My wonderful friend, Diana, invited me for a long, weekend getaway in Tyler, Tx. On our "shop 'til you drop" trip, we discovered a wonderful jewelry store that specializes in handcrafted sterling jewelry. I couldn't resist this 12 TRIBES OF ISRAEL / SONS OF JACOB necklace! ( http://sterlinggracejewelry.com or 903-581-2929 )

The Twelve Tribes of Israel are the sons of Jacob. God renamed Jacob Israel. His twelve sons became to the Nation. The breastplate of the High Priest had four rows of stones and the Hebrew letters of the Twelve Tribes/Sons of Israel inscribed on them. The breastplate was first worn by the High Priest Aaron, and subsequently worn by every High Priest in the Temple while performing holy duties.

There were 12 precious stones mentioned in the Book of Exodus. Each tribe was represented by it's own semi-precious stone.  The Twelve Tribes and stones are as follows: Asher-AquaMarine; Joseph-Onyx Benjamin-Jasper; Dan-Carnelian Naphtali-Agate; Gad-Amethyst Judah-Garnet; Issachar-Lapis Zebullun-Crystal; Reuben-Ruby Simeon-Topaz; Levi-Emerald.

Money Gift Wallets

FREE Halloween E-cards!
BH&G has loads of free ecards (http://www.bhg.com/halloween/parties/halloween-e-cards/ ), or you can create your own by uploading photos of your favorite little spooks and goblins! (http://www.bhg.com/app/ecards/members/createowncard/upload.jsp)

Lo-Cal Chocolate Sherbet
Can this really have only 151 calories!? Even less if you use Splenda!
From: http://www.bhg.com/recipe/desserts/chocolate-sherbet/

Ingredients

• 8 ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
• 2 cups water
• 2/3 cup sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 1 ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)

Photo-Ready Lamp
I love this lamp idea from BH&G!

Ladies Ugg Boots
Ahh...knitting is my bliss! It never ceases to amaze me that I can create 'fabric' from two sticks and a piece of string! I love to curl up with my knitting and some quiet, reflective music, or a good audio book. I have been listening to The Outlander series by Diana Gabaldon. The narrator has the loveliest Scottish accent! I could listen for hours...

Anyway, I just finished one of my Ugg boots and was pleased that I was able to finish it in one night. Now if I can just get the other one done before the weather turns colder!

LADIES CABLED UGG BOOTS

• small (5-6.5)

• medium (7-8.5)

• large (9-10.5)

• x-large (11-12.5)

Materials                                          Yarn Double strands of worsted weight yarn White eyelash yarn for cuff Needles •       #8 straight or circ to knit sole. •       Two sets of #10 circ, any length ·         or size needed to obtain gauge. ·         Cable needle

Gauge For sole • With #8 needles and garter st, 16 sts and 32 rows in 4" square. For boot upper • With #10 needles and garter st, 12 sts and 26 rows in 4" square.

Stitches used:

K=Knit

P=Purl

Sl=Slip

C4F =4-stitch cable:  Sl 2 sts to cn, hold in front, k2, k2 from cn)

Directions

Soles (make two alike)

Worked in garter st with #8. Co 6 sts and knit 3 rows. In 4th row increase one st

each edge as follows: kf&b, k until 2 sts rem, kf&b, k1. Continue in garter st and repeat this

increase in rows 10, 32, and 46 (when you have 5, 16, and 23 ridges). You now have

14 sts. Cont in garter. When you have 28 (30, 32, 34) RIDGES, beg dec as follows: k1,

k2tog, k until 3 sts rem, k2tog, k1. Repeat this dec at 32 (34, 36, 38) ridges and 34 (36,

38, 40) ridges. Cont in garter st until you have 35 (37, 39, 41) ridges and 8 sts. Sole

should measure approx. 8.75" (9.25", 9.75", 10.25")

Upper boot:

At the ends of each ridge, you will notice a ‘bump.’ When instructed to pu and k2, you will bring your left needle (from left to right) through two ‘bumps’ and then knit or purl as though these were stitches on the left needle.

Row 1 (rs): K 8. Do not turn, pu and knit through 2 ridges from edge of sole

(as pictured above). You now have 10 sts. Turn.

Row 2 (ws): [p1, k1] across 10 sts. Do not turn, pu and purl through 2 ridges from

edge of sole. Turn.

Row 3: [p1, k1] across 12 sts, pu and k2, turn.

Row 4: [p1, k1] across 14 sts, pu and p2, turn.

Row 5: Switch to 2 circ needles, sliding 8 sts onto each needle. [p1, k1] across

16 sts, pu and k2, turn.

Row 6: [p1, k1] across 18 sts, pu and p2, turn.

Row 7: [p1, k1] across 20 sts, pu and k2, turn.

Row 8: [p1, k1] across 22 sts, pu and p2, turn.

Row 9: [p1, k1] across 24 sts, pu and k2, turn.

Row 10: [p1, k1] across 26 sts, pu and p2, turn. (28 sts)

Row 11: p1, k3tog, [p1, k1] until 5 sts rem, sssk, p1, k1, pu and k2 sts, turn.

Row 12: [p1, k1] across 26 sts, pu and p2, turn. (28 sts)

Row 13: p1, k3tog, [p1, k1] until 5 sts rem, sssk, p1, k1, pu and k2, turn. (26 sts)

Row 14: [p1, k1] across 26 sts, pu and p2, turn.

Row 15: p1, k3tog, [p1, k1] until 5 sts rem, sssk, p1, k1, pu and k4, turn.

Row 16: [p1, k1] across 28 sts, pu and p4, turn.

Row 17: p1, k1, p1, k3tog, [p1, k1] until 7 sts rem, sssk, p1, k1, p1, k1. (28 sts)

Do not turn. Now pu and k17 (19, 21, 23) from rem side ridges, pu and k2 sts from

heel, pm (optional) for center of heel. On second needle, pu and k2 sts from heel, pu

and k17 (19, 21, 23) sts from rem side. Now working on existing sts, p1, k3tog, [p1,

k1] across 19 sts, sssk, [p1, k1] to marker. 62 (66, 70, 74) sts total on 2 needles. Begin

working in the round, marker (center of heel) is beg round.

Rnd 1: [k1, p1] for 19 (21, 23, 25) sts, k2tog, [p1, k1] 19 sts, ssk, [k1, p1] rem 20

(22, 24, 26) sts. (60, 64, 68, 70 sts)

Rnd 2: [k1, p1] for 18 (20, 22, 24) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

19 (21, 23, 25) sts (58, 62, 66, 70 sts)

Rnd 3: [k1, p1] for 17 (19, 21, 23) sts, k2tog, [p1, k1] 19 sts, ssk, [k1, p1] rem 18

(20, 22, 24) sts. (56, 60, 64, 68) sts)

Rnd 4: [k1, p1] for 16 (18, 20, 22) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

17 (19, 21, 23) sts (54, 58, 62, 66) sts)

Rnd 5: [k1, p1] for 15 (17, 19, 21) sts, k2tog, [p1, k1] 19 sts, ssk, [k1, p1] rem 16

(18, 20, 22) sts. (52, 56, 60, 64 sts)

Rnd 6: [k1, p1] for 14 (16, 18, 20) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

15 (17, 19, 21) sts (50, 54, 58, 62 sts)

Rnd 7: [k1, p1 for 13 (15, 17, 19)sts, k2tog, [p1, k1] for 19 sts, ssk, [k1, p1] rem 14

(16, 18, 20) sts (48, 52, 56, 60 sts)

Rnd 8: [k1, p1] for 12 (14, 16, 18) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

13 (15, 17, 19) sts (46, 50, 54, 58 sts)

Rnd 9: [k1, p1 for 11 (13, 15, 17)sts, k2tog, [p1, k1] for 19 sts, ssk, [k1, p1] rem 12

(14, 16, 18) sts (44, 48, 52, 56 sts)

Rnd 10: [k1, p1] for 10 (12, 14, 16) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

11 (13, 15, 17) sts (42, 46, 50, 54 sts)

Boot leg:

Using the center back of heel, put 21 stitches on each circular needle.

Round 1: P1, *k4, p2; repeat from * until 1 stitch remains; p1.

Rounds 2-4: Repeat Round 1.

Round 5: P1, *C4F, p2; repeat from * until 1 stitch remains; p1.

Repeat Rounds 1 thru 5 until desired length is reached.

Change to eyelash yarn. Knit 5 rounds in garter stitch.

Bind off loosely.

Pecan Pie Bars
Don't these look heavenly?? From the Blue-Eyed Bakers, a pecan pie bar that meets these criteria:

• not too sweet
• has chocolate
• small enough to have more than one!
• travels well

(recipe at: http://www.blueeyedbakers.com/home/2010/11/25/pecan-pie-bars.html)

Red Hots Candy Apples
Boy, does this bring back memories! My mom used to make these on Christmas morning...you wouldn't believe how wonderful the house smelled.
I had forgotten about them until I ran across this recipe on the Friday Friends blogspot. (http://thefridayfriends.blogspot.com/2010/01/candied-apples-and-family-recipes.html) She would stuff the cored apples with Red Hots, sprinkle them around the apples, add a little sugar and water, simmer until red and tender. Delicious!

From this...

...to this!

Crawfish or Shrimp Bread
Living on the Texas/Louisiana coast, we eat a lot of crawfish/shrimp ... lots of ways! Here is one of our favorite recipes for Crawfish Bread (it works equally well with shrimp.) I never took this anywhere and brought any leftovers home...men love it!

You will need:

2 cups crawfish tail meat (or shrimp)

1 small onion, diced

2 stalk celery, diced

1/4 cup diced bell pepper

8 tablespoon butter

1 clove garlic, minced

1 tsp. Louisiana Red Hot sauce

1 tsp. Worcestershire sauce

1/2 cup mayonnaise

1 cup grated cheddar cheese 

• Preheat oven to 350 degree F.
• Cut french bread in half, lengthwise. Scoop out inside of loaf.
• Saute onions, celery, bell pepper and crawfish in butter until vegetables are soft. Remove from heat and stir in hot sauce and Worcestershire sauce.
• Add mayonnaise and cheese; mix until blended.
• Spread mixture in each half of bread. Put halves back together.
• Wrap in foil. Bake at 350 degree F for 25 - 30 minutes. Cut bread into slices. Serve while bread is hot.

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Setting the Table
When I was growing up, dinner (or supper here in the south!) was a special occasion every day. Our whole family sat down together and shared the day's events. My job was setting the table. Here's a perfect idea for teaching children place settings that I found on "Always a Blogsmaid." Originally used as placemats at a reception, disposable mats would be great instructional aids. (http://alwaysablogsmaid.com/)

Need scary fonts for Halloween invites?
http://www.dafont.com/ is the mother lode of FREE fonts!

Plastic Bag Flower
I found an awesome tutorial by Tim Coffey at http://www.youtube.com/watch?v=3xMx0_13KAQ that tells how to make flowers out of plastic bags and alcohol inks. Just had to try it!

Instead of using expensive alcohol inks, I randomly scribbled on the plastic bag (on one big sheet before I cut the squares) with Sharpie markers and then spritzed it with rubbing alcohol. I blended the colors with a Q-Tip. After I accordian folded the squares, I used the Sharpie to highlight the edges while they were still bunched up. A shot of hairspray made the edged bleed and set the color.

Feels like fall!
Ahhh...fall is finally here with cooler temperatures! I purchased an electric fireplace (you can't tell the fire is not real, really!) on sale at Home Depot. Now we turn the thermostat down in the rest of the house, and sleep warm and toasty with the fireplace/adjustable heater going in the bedroom. I love curling up in bed with a cozy fire, a good book, and quiet music ... my own pernsonal haven! It's romantic, too!

No Need to Say Anymore!
My family would probably agree that this poem sums it up pretty accurately! I print this on the back of my recipe cards when sharing with friends, or going to a Recipe Shower...

Wickle Pickle copycat!
We love Wickle Pickles! Instead of buying this high-priced item at the store, we make our own!

You will need:
1 large jar of hamburger dills (I buy them on sale when they have 'buy one - get one')
1 four lb. bag of sugar

Drain all of the pickle juice from the jar of pickles. Pour sugar over the pickles until the jar is full (keep shaking it down!) Place in  refrigerator; invert jar every day. After about a week, they are ready!

Sometimes I add a clove of garlic or some pepper flakes to give it zest!

"Twist 'n Shout" Nutella Muffins
If you like fast, easy, and Nutella...you will love these!

Ingredients:

2 rolls seamless crescent dough               Nutella
1 tbsp. butter                                             1 cup powdered sugar
1 tbsp. water                                              finely chopped nuts

• Roll out one crescent sheet (if you can't find the seamless sheets, just roll out regular crescent rolls and press at perforations to form a sheet.)
• Spread with Nutella; sprinkle with finely chopped nuts.
• Place second sheet of dough on top.

• Using pizza cutter (or large, sharp knife,) cut dough lengthwise into 12 strips.
• Twist each strip into a rope, candy-cane style.

• Drop each rope of dough into muffin tin that has been sprayed with non-stick spray.
• Bake at 350 degrees for 15 - 20 minutes, or until golden on top.

Glaze:

• Place sugar, butter, and water in microwave safe bowl.
• Cook on HIGH for 30 - 60 seconds, until bubbly.
• Stir until smooth.
• Drizzle on top of warm muffins; sprinkle with more chopped nuts.

Enjoy!

Words to Live By
My newest project...I printed a quote I love on canvas (purchased in printer paper section of Office Depot) and framed it!

Spook-tacular Halloween Ideas
Better Homes & Gardens has really outdone themselved this year with clever Halloween ideas! Check them out at: BH&G Halloween

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Directions Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.

nutrition facts

• Servings Per Recipe 12 to 16 servings
• Calories151

Martha Stewart Living, December 2001 (http://www.marthastewart.com/268751/gift-wallet)

Fresh bills stay crisp in these wallets that double as gift box and card.
A lovely way to gift money.