Sunday, November 22, 2015

Creamed Corn

My friend Dani brought this creamed corn to Friendsgiving last week. We all loved it so much there was hardly any leftover. I made it tonight because I really didn't get enough!! I used frozen white corn, but yellow is just as great. I thawed it by putting it in a bowl with some warm water. This side is just what your dinner needs!!

Creamed Corn
adapted from
2 (16 ounce) packages frozen corn kernels, thawed
1 1/2 cups heavy cream
1 1/2 tsps salt
3 TBSPs sugar
1/2 tsp freshly ground black pepper
3 TBSPs butter
1 1/2 cups whole milk
3 TBSPs flour
1/4 cup freshly grated Parmesan cheese

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
2. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
3. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Tuesday, November 17, 2015

My Friendsgiving Table

I had my first ever Friendsgiving yesterday! We divided up the cooking, so I didn't have to make much, which was sooo nice. I was pretty proud of my table, so I wanted to share a few pics of what I did.

My centerpiece planter box is from an Etsy shop called The Wood Paper Studio. I love it. I cut some branches from a plant for the middle, and put pine cones and leaves around it.

I used a piece of burlap from the fabric store as a tablecloth and the glasses and chargers are from Dollar Tree. Only $1 each! I've had them for a few years, but they still sell them!

I made a Friendsgiving sign by printing out letters on the computer using a font called home hearth outlinebold. I cut them out and taped them to some jute twine. I also hung some felt garland that I made a couple of years ago with felt and embroidery thread. 

Pitcher from TJ Maxx

 I started collecting silverplate flatware this year, and now have enough for a few settings. Still looking for some more knives though.

For my place cards, I collected leaves around my neighborhood. I chose the prettiest ones and then ironed them between sheets of waxed paper, covered with a thin kitchen towel, until they were dry. Then I used a gold sharpie to write names on them. The leaves were very brittle and I accidentally poked holes in a few while writing, so I'm glad I had some extras. I also collected some tiny pine cones. I put them in a zip lock bag and froze them over night to kill any little bugs that might have been hanging out inside. I tied my napkins with the same jute twine and stuck a leaf and a small branch of pine cones on top.

Overall it didn't take much time to set up and was fairly inexpensive. The dinner was amazing! And the company was the best!

Sunday, November 1, 2015

Halloween Candy Cookie Bars

What do you do when you've got mountains of chocolate candy bars sitting around? Make cookies, of course! After I pried some candy from my children's hands this afternoon, I chopped it up and used it in my Thick and Chewy M&M Cookie Bars recipe. Actually they were very willing to share and thought it would be fun to put their candy into the cookie bars. So now...we've got candy and cookies. :)

Recipe Here

Wednesday, October 21, 2015

Caramel Dip

This homemade caramel dip has such a great flavor! So much better than just melting caramels! After it cools, it's thick enough to use as a dip for apples. When warm, it has a sauce like consistency and can be drizzled over ice cream or other desserts. I used this to make Caramel Apple Slice Pops. It's also a great dip for Caramel Grapes

Caramel Dip
1/2 cup butter
1 1/2 cups dark brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla
1/4 tsp ground cinnamon

1. In a 2-quart saucepan, melt butter on low heat.
2. Add brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Increase heat to medium.
3. Stir constantly until mixture comes to a boil.
4. Remove from heat and whisk in the vanilla and cinnamon.

Store in the refrigerator in an airtight container. Makes 3-4 cups

Caramel Apple Slice Pops

Aren't these the cutest? They are so much easier to eat than a whole caramel apple! But even better, you get even more caramel and toppings this way. :) I set this up as a snack for my kids and they went to town, double dipping and everything. I made my own Caramel Dip, but you could definitely just buy a container from the store. These would also be a great party treat.

Caramel Apple Slice Pops
Apple slices
Caramel dip
Assorted toppings
Lollipop sticks

Stick the lollipop sticks into the apples about halfway.
Dip into caramel.
Sprinkle on toppings.

Monday, October 19, 2015

Homemade Flour Tortillas

I don't always make homemade tortillas, because who has the time for that! When I do make them, I never regret it because they are so good!!! These flour tortillas only take 4 ingredients, flour, oil, salt, and water. If you're like me, you probably have these ingredients on hand. So if you're ever in a pinch, and don't know what to make for dinner, don't forget that you can make tortillas!

Homemade Flour Tortillas
2 cups flour
1/2 tsp salt
3/4 cup water
3 TBSPs olive oil

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Makes 8 tortillas.

Wednesday, October 14, 2015

Chewy Molasses Cookies

I tried to find a molasses cookie recipe last winter that I liked an couldn't quite get there. I decided to combine a few ideas and came up with this recipe. Dark brown sugar to enhance the molasses, and butter for even more flavor. They turned out so great! 

Chewy Molasses Cookies
4 1/2 cups flour
3 tsps baking soda
1/4 tsp baking powder
1 tsp salt
2 tsps cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 1/2 cups butter, softened
1 cup sugar
1 cup dark brown sugar
2 eggs
1/2 cup molasses
1/3 cup sugar for dough balls

1. Preheat oven to 375 degrees.
2. In medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger.
3. In mixer with paddle attachment, cream butter and sugars until well blended. Add eggs and molasses and beat until combined.
4. Stir flour mixture into creamed mixture until combined.
5. Pour 1/3 cup of sugar into a small bowl. Roll dough into 1 inch balls and then roll balls in sugar.
6. Bake on cookie sheets for 10-12 minutes, until they start to crack on top. Do not overbake or they won't be chewy. Let cool for 2 minutes on pan then transfer to wire rack.

*I like to roll all the dough into balls and then keep extra unbaked balls in the freezer until needed. Then when baking, just add 2 extra minutes to the bake time.