Tasty Crafts

Birthday Cakes

2012-01-28T14:53:00.000-08:00

We just finished the round of birthdays for the boys. (Done until December!) Anyway, here are the cakes they each chose this year.

Bolt

Transformers

Basket balls, soccer balls, baseballs, and volley balls.

Pumpkin Chocolate Chip Muffins

2012-01-26T12:49:00.000-08:00

These are very tasty! I like the combination of white flour and whole wheat flour.

Pumpkin Chocolate Chip Muffins

1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon or pumpkin spice
1/2 tsp. salt
4 lg. eggs, slightly beaten
2 c. sugar
1 (15 0z) can pure pumpkin
1 c. vegetable oil
2 c. semi-sweet chocolate chips

Preheat oven to 350. Grease or line muffin tin with muffin cups.

Combine dry ingredients in a medium bowl. Combine eggs and sugar in a large bowl. Add pumpkin and oil, mix well. Stir into flour mixture until moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

Makes: about 36 muffins

Pencil Cake

2011-11-08T14:09:00.001-08:00

I made this for the boys before school started back up for the year as a "back to school" treat(I know, I'm super late posting this!!). We had a couple of friends over and made a party out of it. Everyone loved it!! It was a really simple recipe I found in my Food Network magazine. It looks like a lot of directions, but it is really very simple.

Pencil Cake

2 16-ounce frozen pound cakes, thawed

1 16-ounce tub vanilla frosting

6 drops red food coloring

23 drops yellow food coloring

2 tablespoons semisweet chocolate chips

2 green sour belt candies

Cut a 2-inch piece from one cake for the eraser; set aside. Trim 1/2 inch from the uncut ends of both cakes. Line up the cakes to make 1 long cake.

Using a paring knife, score 2 lines down the length of both cakes, 1 1/4 inches in from each side. With the lines as a guide, trim the cake sides at an angle, as shown.

Mix 1/2 cup vanilla frosting, the red food coloring and 3 drops yellow food coloring in a glass liquid measuring cup. Microwave the frosting about 20 seconds, stirring every 5 seconds.

Make the eraser: Put the 2-inch piece of cake on a rack set over a baking sheet. Pour the warm pink frosting evenly over the cake. Chill until set, about 20 minutes.

Microwave the chocolate chips in a resealable plastic bag (unsealed) in 5-second intervals until melted. Push the chocolate to one corner, twist the bag and secure with tape; freeze until set.

Mix the remaining 1 1/2 cups frosting and 20 drops yellow food coloring. Frost the cake with an offset spatula, following the beveled edges.

Make the tip: Cut one end of the cake into a tip, shaving it with a paring knife so the pencil looks sharpened.

Remove the chocolate cone from the bag and trim the base to make it flat. Attach the chocolate tip to the pencil with frosting; attach the eraser to the other end.

Lay the sour belts across the end of the pencil near the eraser, trimming as needed. Gently press into the frosting to secure.

Smore's Cookie Bars

2011-11-08T13:57:00.000-08:00

I found this recipe on Mel's Kitchen Cafe. These were a yummy treat, and my boys loved them!!

Smore's Cookie Bars

2 cups all-purpose flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme
2 cups milk or semisweet chocolate chips

Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.

In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.

Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Fresh Salsa

2011-11-08T13:46:00.000-08:00

This stuff is truly amazing!! This is my Aunts recipe, and it is a winner! It is so simple and fresh.

Fresh Salsa

28 oz can whole tomato (If using fresh, just eyeball it, and get it to the texture and flavor you want)

1 jalapeno (I usually use one jalapeno, plus a couple of other peppers like banana peppers, or Hungarian pepper)

1 clove garlic

1 t. salt

1/3-1/2 bunch cilantro

Medium onion (I use yellow)

Remove stem from jalapeno, boil for 1-2 minutes. Put in blender with garlic, salt and juice from the tomatoes. Pulse a few times

Rinse cilantro and pull off stems. Add cilantro and tomato to blender; pulse.

Chop onion and add to blender; pulse until you get the consistency you want.

*I have also added a couple of tomatillos to the salsa before. It adds an extra flavor to it that is also very yummy. I just quarter them, then broil them for a few minutes before adding them to the blender.

Homemade Pesto

2011-09-21T19:29:00.000-07:00

This recipe comes from The Barefoot Contessa. It is super easy to make, and tastes amazing!! The best, and cheapest, place to get basil is at a farmers market, or to grow your own. This was our first year of growing our own, and I was so excited to make this pesto. It freezes really well so you can have homemade pesto all year round!!

Homemade Pesto

1/4 cup walnuts

1/4 cup pignolis (pine nuts)

3 tablespoons chopped garlic (9 cloves)

5 cups fresh basil leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups good olive oil*

1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. I like to spoon into ice cube trays, flash freeze, then transfer to Ziploc bags. Then you can just take out as much as you need. Just be sure to oil the ice cube trays.

* I find the recipe to be a little oily, so I usually start with one cup, and then just add until it is the consistency I like.

Zucchini Bread

2011-09-21T19:20:00.000-07:00

This has to be the best zucchini bread ever!!! This is what I grew up eating, and I absolutely love it.

Zucchini Bread

3 eggs

1 c. oil

2 c. sugar

3 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

3 c. flour

1/4 c. baking powder

3 tsp. cinnamon

2 c. peeled and grate zucchini

1 1/2 c. nuts (optional)

1 c. raisins (optional)

Grease and flour bread pans. Combine the eggs, oil, sugar and vanilla. In another bowl combine the dry ingredients. Gradually add the dry ingredients to the wet. Then mix in zucchini and any extras.

Bake at 325 for about 1 hour. (I have to lower my baking temperature and time because of elevation)

These freeze very well, and are still very moist. Just thaw on the counter.

Blueberry Jello Salad

2011-07-21T12:59:00.000-07:00

This is a really delicious dessert. Very rich because of the cream cheese topping, but still a nice light summer treat!

Blueberry Jello Salad

6 oz strawberry jello

2 c. boiling water

1 can blueberry pie filling

1 (20 oz) can crushed pineapple, un-drained

Mix all together and pour into a 9X13 pan. Let set.

Topping:

1 (8 oz) cream cheese, softened

1/2 c. sugar

1/2 c. sour cream

1 tsp. vanilla

Beat all together. Spread on top of jello mixture. Refrigerate until ready to serve.

Baked Chicken Taquitos

2011-02-27T19:31:00.001-08:00

These were a huge hit! I made these when Larry's brother was in town, and the two older boys absolutely devoured the chicken taquitos. Christian and Andrew weren't as impressed with the chicken ones, but I made some with leftover taco meat and some grated cheddar cheese mixed in, then filled and baked the same way the recipe calls for, and the little boys loved them! Seriously, I think Christian ate about 5 of them himself!

Baked Chicken Taquitos

-slightly adapted from Our Best Bites

1/3 cup (3 oz.) cream cheese

1/4 cup green salsa

1 Tb fresh lime juice (1/2 lime)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/4 tsp granulated garlic(I didn't have granulated garlic so I just used about1-2 cloves, minced)

3 Tb chopped cilantro

2 Tb sliced green onions

2 cups shredded chicken

1/2 cup grated pepper jack cheese(*the recipe actually calls for 1 cup of pepper jack, but in an effort to make it a little less spicy for the kids I used half pepper jack and half cheddar)

1/2 cup grated cheddar cheese

small corn tortillas

cooking spray

olive oil

kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepper jack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil. Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly brush with olive oil and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

These are good dipped in more of the green salsa and/or sour cream.

Rebecca's Baked Beans

2011-01-19T20:27:00.000-08:00

This is another recipe from my friend Rebecca S. You know, the one that whenever she had us over for dinner my hubby told me to get the recipe. These beans are amazing!! And so simple!

Rebecca's Baked Beans

4-5 Slices of Bacon

1 Onion – Finely Chopped

2 Green Peppers – Chopped

2 Cans Pork and Beans

½ teaspoon dry mustard

½ Cup Ketchup

1/3 Cup Brown Sugar

1 tablespoon prepared Mustard

Cut raw bacon into small pieces and cook in a frying pan. Remove from pan and set aside. Cook onion and green pepper in bacon grease until tender (about 5 min). Drain. In a casserole dish combine bacon, onion, pepper and all remaining ingredients. Bake at 350° for 1 hour, or until

desired consistency is reached.

*The oven part is mostly to thicken the beans, so you can microwave the mixture for several minutes, until it’s hot, before putting it in the oven – it saves a little time.

Garlic Bread Seasoning

2011-01-19T19:56:00.000-08:00

This is a really tasty seasoning, and so simple. I love that you can make a bunch of the seasoning, and then store it until you are ready to use it. We made a little variation of it by adding some extra toppings. The bread at the back has mozzarella over the seasoned butter, and the bread at the front has a three cheese blend over the seasoning. They were all really yummy!

Garlic Bread Seasoning

Recipe from OurBestBites.com

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of bread sticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Prize Winning Peanut Butter Bars

2010-10-16T21:52:00.000-07:00

These Are Amazing!! There is no other way to describe them. Just a little background on these babies: when my younger brother, Jared, was about 12 years old he would make these bars all the time. They were his thing to make. And he was good at it. One summer our ward had a big BBQ, with a baking contest. Jared made these delicious Peanut Butter Bars and entered them into this baking contest where every other contestant was female, and probably over the age of 60. These lovely ladies had been baking for years perfecting their recipes. And in comes this innocent looking little boy who smashes all their dreams of winning this baking contest. Jared won the blue ribbon, and we've been telling this story ever since. On another note, I recently won a baking contest with these yummy treats. It was awesome!! Also, the reason there is only one PB bar in the picture is because they get devoured too quickly for me to get a picture with any more. This was the last lonely bar, and i took its picture then promptly ate it. And it was good.

Prize Winning Peanut Butter Bars

1/2 c. butter

1/2 c. peanut butter

1/2 c. sugar

1/2 c. brown sugar

1 eggs

1 tsp. vanilla

1/2 tsp. soda

1/4 tsp. salt

1 c. flour

1 c. oatmeal

Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla. Sift together the soda, salt and flour, then add to the creamed mixture. Then stir in the oatmeal.

Spread in a greased 9x13 cookie sheet(with sides). Bake at 350 for 10 minutes, or until done. I think I usually end up cooking it for closer to 13-15 minutes. Just watch it so it doesn't get too done. Remove from oven and sprinkle with about 12 oz chocolate chips on top. Spread when melted. Let cool and frost.

Peanut Butter Frosting

1/2 c. butter(I only use 1/4 c.)

1/2 c. peanut butter

2/3 c. powdered sugar

1/2 tsp. vanilla

2 Tbs. cold water

Mix all together, and spread on top of cooled* chocolate. These are awesome frozen, or at least chilled. These freeze really well. Just cut into bars, and you can layer them between wax paper so they don't stick to each other.

*I usually try to frost it while the chocolate is still slightly warm, but when it has hardened enough that it stays put when you spread on the frosting. This way the layers won't separate as much when you cut the bars.

Now, I'm just going to be honest, I always double this recipe. I've never actually made it using the original measurements. Because we all love these, and because they freeze so well, and because anyone who has ever tasted these loves them, and we love to share with our friends, I always double this recipe. So, when I double it I spread it in a jelly roll pan, and I still only use about 12 oz of chocolate chips. So if you make the original sized recipe, I'm not really sure how thick the chocolate layer will be. But I'm sure it will still taste good.

Parmesan Crusted Pork Chops

2010-10-14T23:50:00.001-07:00

This is another of Larry's favorites(wow, I say that lot on here. I sure am glad my husband likes my cooking!). Maybe I should just say its his favorite way to eat pork chops. Anyway, these are fantastic.

Parmesan Crusted Pork Chops - from Giada De Laurentis(foodnetwork)

2 Large eggs

1 c. dried Italian-style bread crumbs

3/4 c. Parmesan cheese

4 (1/2 to 3/4-inch thick) center-cut pork loin chops

salt and freshly ground black pepper

6 T. olive oil

Lemon wedges for serving, optional

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Chocolate Mint Bundt Cake

2010-09-24T20:01:00.000-07:00

This is another of Larry's favorite recipes. I had two different recipes from two different aunts that I kind of combined to get this beauty. Larry loves the green mint chips in this cake, they have a stronger flavor, and they are heavy and always sink to the bottom(that then becomes the top), and then the top kind of falls apart. But it is soo tasty. Use mint flavored chocolate chips if you want a more mild flavor, and if you don't want the chips to sink to the bottom. Either way it is a delicious cake.

Chocolate Mint Bundt Cake

1 box Devils Food cake mix

1 (6 oz) instant chocolate pudding

4 eggs

1/3 c. warm water

1/2 c. oil

8 oz sour cream

16 oz mint chips

Mix all together until smooth, then add mint chips(if I use the heavier green mint chips then I will just fold them into the batter after it is in the pan). Pour into a well greased and floured bundt pan. Bake at 350 for a50-60 minutes. Cool right side up for 25 min., then remove from pan. Sprinkle with powdered sugar or frost with your favorite frosting or glaze.

Lemon Basil Pasta with Grilled Chicken

2010-09-08T20:45:00.001-07:00

I got this recipe off one of my favorite recipe blogs, The Pioneer Woman Cooks. I love the pioneer woman. I love her recipe blog because she uses lots of pictures, and I am a very visual person. This was really yummy, and a definite addition to my recipe collection.

Lemon Basil Pasta with Grilled Chicken - slightly adapted

4 whole Grilled Chicken Breasts, Sliced *I used this lemon chicken marinade:

Grilled Lemon Chicken
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium-large cloves)
1 tsp salt
¼ tsp pepper
½ tsp oregano
1 lb chicken breasts

1 pound Penne Pasta, Cooked Until Al Dente

½ sticks Butter

3 whole Lemons, Juiced

¾ cups Heavy Cream

¼ cups Half-and-half

1-½ cup Grated Parmesan Cheese (or Romano)

Salt And Freshly Ground Black Pepper, To Taste

20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a

colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons.

Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and

whisk until melted. Add salt and pepper. Add pasta to the sauce. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. Add about half of the basil.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top,

then add sliced chicken breasts. Serve immediately!

German Pancakes

2010-09-08T20:01:00.001-07:00

I love breakfast foods. I especially love making breakfast foods for dinner, because seriously, who wants to spend time cooking first thing in the morning. I am soo not a morning person, I'm barely awake enough to pour my boys a bowl of cereal. So we often do breakfast for dinner, and we all love it.

GERMAN PANCAKES

1 c. milk

1 c. flour

6 eggs

1/4 tsp. salt

3Tbs. butter

Place butter in a 9x13" Pyrex dish. Place int he oven at 425 until melted. In the mean time, mix and beat all other ingredients. Pour into sizzling hot dish with the melted butter. Be sure your pan is a Pyrex, as anything else will crack with the heat. Bake for 20-25 min. Serve with lemon and powdered sugar, syrup, or jelly.

This time we ate it with the lemon and powdered sugar and the boys all loved it! I think it is a nice change from regular pancakes and syrup.

This is what it looks like in the pan. The boys had fun watching it while it baked.

Project: File Folder Games

2010-08-17T12:52:00.000-07:00

This is one of my constant projects. I always have one or two file folder games that I work on when I have a spare moment. File folder games are great, but they are a bit of a process. You can find a lot online that you can either print in black & white, or color. I usually do black & white and color them myself. It gives me something to do when Larry is working late. Here are a couple that I finished a little while ago, but am just now posting!!

REESE'S PIECES Peanut Butter Cookies

2010-07-12T14:58:00.000-07:00

I was craving cookies the other day, and wanted something with as little chocolate as possible. So I did a little searching online, and found this recipe here. They were really tasty, and I am definitely adding this recipe to my collection.

REESE'S PIECES Peanut Butter Cookies

1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S PIECES Candies(I had the mini baking pieces)

Heat oven to 350°F.

Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. About 2-1/2 dozen cookies.

"Wingers" Sticky Finger Salad

2010-04-14T14:30:00.000-07:00

This is the most awesome salad ever!! I got the Sticky Finger recipe from my good friend TerriLyn. Then Larry pieced together the rest of the ingredients for the salad. The sticky fingers themselves are so versatile. They are good on quesadillas, salads, or just on their own. Enjoy!

Sticky Fingers Sauce
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1/4 c. ketchup
1 T. honey
2 tsp. Louisiana hot sauce(more if you like it spicy!)
2 tsp apple cider vinegar
Pkg. frozen breaded chicken strips

In a saucepan over low heat, combine all ingredients except chicken. Warm sauce, stirring occasionally while you cook the chicken. Follow package directions for cooking the chicken. When the chicken is done, toss it in the sauce, remove with a slotted spoon and place on a cookie sheet lined with foil and sprayed with non-stick cooking spray. Bake at 350 for 5-7 min. or until sauce thickens and becomes sticky.

*Larry has discovered that if he follows the directions to fry the chicken rather than bake before adding it to the sauce, the chicken turns our crispier.

Sticky Finger Salad
salad greens(iceberg or romaine, or a combination of both)
sticky finger chicken tenders, cut up
cherry tomatoes
chopped red onion
Craisins
grated cheddar cheese
ranch dressing

Assemble your salad, and enjoy!!

Pesto Pizza with Pine nuts and Feta

2010-03-20T21:36:00.000-07:00

This a really yummy gourmet pizza recipe I got from a friend from Missouri. She also has a cooking blog called Sisters Cafe. I just use my pizza crust recipe located here.

Pesto Pizza with Pine nuts and Feta
Preheat Pizza Stone in 400° oven Roll out prepared pizza dough and place on preheated pizza stone. (I don't have a pizza stone, so I just preheat my oven, and then sprinkle my pizza pan with corn meal before I put the dough on.)Top pizza dough with the following ingredients in order:

1) Pesto - You can use store bought, or make your own, which is actually really easy and tastes better. Below is a the pesto recipe I use when I can get basil cheap, like from a farmers market. (LIBERALLY spread pesto over the pizza, so you can’t see the dough through it, and up on top the edges so the crusts will have pesto on them as well.)
2) Feta cheese (about 4 oz)
3) Red onion slivers (about 1/3 onion -I like lots of red onion and tomatoes)
4) Chicken pieces (about 1 1/2 Grilled Lemon marinated breasts, diced and cooked) - recipe follows
5) Tomato slices (1-2 tomatoes, bite-sized slices)
6) Mozzarella cheese (to your liking)
7) Pine nuts (sprinkle over top)

Bake in 400° oven for 18-20 minutes.

Pesto - This is a Barefoot Contessa recipe. It is super good, and super easy.
¼ c. walnuts
¼ c. pignolis
3 T. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil
1 c. freshly grated Parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.
*If I am able to get a lot of basil then I will make a bunch of pesto and freeze it in oiled ice cube trays. After it freezes, just remove the pesto cubes and store in Zip-lock bags. Its great on pasta too.

Grilled Lemon Chicken
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium-large cloves)
1 tsp salt
¼ tsp pepper
½ tsp oregano
1 lb chicken breasts

Marinate chicken overnight. If I'm using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it's diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or you may use a skillet.

Snickers Cookies

2010-02-20T09:40:00.000-08:00

These are so yummy!

Snickers Cookies
½ c. sugar
½ c. firmly packed brown sugar
½ c. butter, room temperature
½ c. creamy peanut butter
1 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
30 mini sized Snickers candy bars (about one bag)

In large bowl, combine sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt and add to peanut butter mixture. Shape dough smoothly around each candy bar, making sure the bar is completely covered, without having a lot of excess dough. Place on ungreased cookie sheets. Bake at 350°, check at 12 minutes, and take out when they are slightly golden. Cool a minute or so and remove from cookie sheets. Delicious served warm.

Raspberry White Chocolate Blondies

2010-02-20T09:30:00.000-08:00

These are amazing!! The first time I made them, the pan didn't last through the end of the day. So yummy. I've had to adjust the cooking time/temp a little. The edges seem to cook really quickly while the center is still uncooked, so i've lowered the temp a little, i've also covered it loosely with foil before to keep it from browning too much. Just watch it, and adjust accordingly(it may must be my oven). Also, i've never used the sanding sugar, I think its kind of expensive. So I will sometimes just sprinkle a little bit of regular sugar on top. But I think its fine without any sugar on it too. I've also made it with blueberries when I didn't have raspberries. They were good too, but I think the raspberries are better.
Enjoy!

Raspberry White Chocolate Blondies -from the Picky Palate
¼ Cup butter
¾ Cup white chocolate chips
½ Cup sugar
¼ Cup brown sugar
1 Cup flour
½ teaspoon baking powder
½ teaspoon salt
½ Cup white chocolate chips
2 eggs
2 Tablespoons sour cream
1 Cup fresh raspberries
½ Cup finely chopped pecans
2 Tablespoons sanding sugar

1. Preheat oven to 350 degrees F. Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. In a large bowl add the sugar, brown sugar, flour, baking powder, salt and ½ Cup white chips. In a small bowl whisk the eggs and sour cream. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.

2. Pour into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Top evenly with 1 Cup raspberries. Mix the chopped pecans and sanding sugar in a small bowl until combined then sprinkle over top of blondies. Bake for 30-35 minutes, or until toothpick comes clean from center.
9 blondies

Baja Chicken Pizza with Bacon and Cilantro

2010-01-31T15:12:00.000-08:00

This is another recipe from a friend from K-ville(You can check out her cooking blog here). Very yummy! I just used my pizza crust recipe found here.

Baja Chicken Pizza with Bacon and Cilantro

3/4 c. Open Pit BBQ sauce
2 c. cooked, diced chicken
3/4 - 1 lb. good bacon, cooked and torn into medium pieces
1/2 c. chopped cilantro
1/2 c. thinly sliced red onion
1/2 lb. sharp cheddar cheese

Preheat oven and pizza stone to 425 degrees. With lightly greased hands, form dough into a pizza crust by using fingertips to spread dough outwards on counter top. Once in a disk about 6-8 inches in diameter, hold dough up by one edge and rotate around to let the weight of the dough stretch itself out, taking care to not let the center get too thin, but encouraging the edges to stretch as well, until 14 inches in diameter. Remove hot stone from oven and sprinkle with cornmeal. Place dough on hot stone and situate so it fits nicely over stone. Brush sauce over crust with a pastry brush or bottom of large pasta spoon,getting some on edges of crust. Then sprinkle chicken, bacon, half of cheese, then red onion and cilantro over as well. Top with remaining cheese. Bake for 12-15 minutes until crust and cheese is lightly browned.

Oreo Bon Bons

2010-01-30T19:43:00.000-08:00

Oreo Bon Bons

1 package Oreo cookies
8 oz. cream cheese, softened
Almond Bark

Crush up Oreos to crumbs.(I grind them in the blender in small batches.) Mix crumbs thoroughly with cream cheese(I think mixing with my hands works the best). Roll into balls(they don't need to be very big because the coating makes them even bigger). Melt almond bark according to package directions. I use vanilla flavored, and I find it easiest to melt it in the microwave. Dip cookie balls in the almond bark. Place on cookie sheet lined with wax paper. You can then drizzle them with chocolate bark, or just melted chocolate chips or bakers chocolate. Refrigerate to help the coating set. I think these are best chilled. They freeze well and will last a while.

*These are a family favorite and a hit with everyone who tries them. They make great neighbor gifts. So good!!

Cafe Rio Feast

2010-01-17T21:11:00.000-08:00

This is amazingly similar to Cafe Rio's pork salad. It is delicious!! I got all of these recipes from various friends when we live in the 'Ville, and we will be forever grateful.

Café Rio Pork
3# Pork roast (butt or shoulder)
1 c Worcestershire sauce
1 t dried oregano
1 t powdered ginger
1 t salt
1 t chili powder
1 t garlic powder
2 T dried minced onions

Cook all ingredients in a crock pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock pot and add…
1 c dark brown sugar
1 c red enchilada sauce

Cafe Rio black beans
1 can black beans
1/3 cup tomato juice
2 cloves garlic, minced
1 tsp. cumin
2 tbsp. oil
1/2 tsp salt
2 tbsp. chopped cilantro

Heat oil, cumin, and garlic. Throw in the rest until warm

Café Rio Lime Rice (Larry said this was better than Café Rios lime rice)
1 c white rice
2 T chicken broth, + broth to cook rice in
1 T fresh lime juice
1 T garlic powder
1 T dried minced onion
Pinch of salt

Cook all ingredients for rice directions, substituting chicken broth for water. When rice is done, add…
½-1 c chopped cilantro
1 T fresh lime juice
1 c green enchilada sauce

Guacamole (Larry said this was a good guacamole recipe, we just couldn't get very good avocados. I cut this recipe in half, and we still had plenty of guacamole.)
4 ripe Haas avocados
3 Tbs squeezed lemon juice (I think I add more)
8 dashes Tabasco sauce
1/2 cup small-diced red onion
1 large garlic clove, minced
1 tsp kosher salt
1 tsp ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until are finely diced. Add the tomatoes. Mix well and taste for salt and pepper. (I'm pretty sure I always end up adding more salt.)

Café Rio Chicken salad Creamy Tomatillos Dressing(I used this on the pork salad, so I didn’t make the chicken, but I’m including it in case you want to try it with the chicken.)

3 Tomatillos
1 c. cilantro, minced
1 garlic clove, minced
1/3 c. buttermilk
½ c. sour cream
½ c. mayonnaise
1 pkt. Ranch buttermilk dressing mix

Husk and cut the tomatillos into quarters, put under a broiler for 7 minutes, then chop or mince. Mix together all ingredients and chill.

Saute chicken in olive oil and garlic. Serve on top of lettuce topped with cucumbers, tomatoes and cheese with the dressing.

How to assemble a Café Rio Salad:
One very large tortilla, toasted with a little cheddar cheese (We like to use the uncooked tortillas found near the cheese section. Then you just heat them up on a low temp in a frying pan, and then melt a little cheese on it.)

chopped greens (romaine, I think)
lime rice and beans (your choice of pinto or black)
your choice of meat (their famous BBQ pork, steak, or grilled chicken)
pico de gallo
guacamole
a few cilantro sprigs
a lime wedge
some kind of Mexican style cheese, when Larry looked it up online it is called Cotija cheese. I found it near sour cream.
tortilla strips, fried and crispy
creamy tomatillo dressing

Bows

2009-11-23T13:06:00.001-08:00

Here are some pics of a few more bows.

Sunday Night Dinner: Casseroles and Bread Pudding

2009-11-16T13:28:00.001-08:00

I received both these recipes from my awesome friend Rebecca S. who is probably the best dinner hostess ever! Every time we ate at her house Larry would ask me to get the recipes! The bread pudding is especially delicious! Thanks Rebecca for always sharing your recipes with us, but more importantly, for inviting us over to eat your delicious cooking!

Ritz Chicken Casserole -slightly adapted

2 c. chicken - cooked and cubed

4 c. cooked rice (I cook my rice in chicken broth instead of water. I think it adds a little more flavor)

1 can Cream of Chicken Soup

1 (8 oz) carton sour cream

1/2 c. milk

Salt and Pepper to taste

1 sleeve Ritz Crackers - crushed

3 Tbs. margarine or butter - melted

3 Tbs. poppy seeds(optional)

Spray an 8x8 baking dish with Pam.(This will completely fill an 8x8 dish to the top. If you want a thinner casserole, us a 9x13 sized dish.) In a bowl combine rice, soup, sour cream, milk, salt, pepper and chicken. Spread in pan.

Melt butter in a bowl and stir in the crushed crackers until coated. Sprinkle over top of chicken mixture. Sprinkle poppy seeds on top of crackers.

Bake, uncovered, at 350 until bubbly, about 30 minutes. (Less if rice is hot from just being cooked.)

Bread Pudding and Sauce

(sorry the picture's kind of dark.)

1 1/2 c. white sugar

4 eggs, beaten

1 1/4 c. heavy whipping cream

1 1/2 c. milk

1/2 c. butter, melted

1 1/4 lb white bread, torn or cut into chunks(about 1 large loaf. I use Wonder, or something similar)

non-stick spray

1 c. caramel sauce(recipe below)

In a large bowl combine sugar, eggs, cream, milk and butter. Mix well. Fold in bread. Put into a sprayed 9x13-inch pan. Pour caramel sauce over the top (the original recipe said to use 1/2 c. sauce, but I like to use 1 cup). Bake at 350 for 1 hour, rotating pan half-way through.

Caramel Sauce - This is the original sauce recipe I have, but I think I usually double it. We like to have extra to drizzle on top, or on ice cream).

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. butter

1 c. corn syrup

1 1/3 c. heavy whipping cream

In a medium saucepan, over medium heat, combine sugars, butter and corn syrup until liquid and smooth. Remove from heat and stir in cream.

Pumpkin time!

2009-11-03T21:07:00.000-08:00

It is the time of year for pumpkin recipes! These two recipes are our favorites when it comes to pumpkin foods.

Pumpkin Black Bean Soup - From my friend Rebecca W.

1 T. butter

1 med. onion, finely chopped

4 cloves garlic, minced

1 can chicken or vegetable broth

1 can black beans, rinsed and drained

1 can pumpkin puree

1 can diced tomatoes

1/2 c. heavy cream

2 t. curry

1 1/2 t cumin

1/8 t. cayenne

salt to taste

Heat up pot on medium heat. Add butter. When butter melts, add onion and garlic, saute 5 min. Add broth, tomatoes, pumpkin and black beans.(I like to puree the soup before adding the beans. It makes for a smoother soup, but it isn't necessary). Bring to a boil, turn heat to low. Stir in cream, curry, cumin, cayenne and salt. Simmer 5 min, adjust seasoning, serve.

Be careful with the seasonings, especially the cayenne. It doesn't seem like a lot, but the soup gets spicy easily. Its best to start with less, and add more as needed. But remember, it will get spicier as it sits.

Pumpkin Cream Cheese Roll

And finally, the awesome Pumpkin Cream Cheese Roll. This is so good, and easier to make than you'd think. I served these at our pumpkin carving party, and everyone absolutely loved them! Larry was so excited that I made it too! He loves this dessert. I just use the Libby's recipe, that can be found here.

Halloween Fun!

2009-11-03T20:46:00.000-08:00

Here are some of the fun, spooky foods I made for the kids this Halloween. I know its too late for you to use this year, but you can file the ideas/recipes away for next year!

For Breakfast we had "spooky eggs"(just red food coloring. But it takes a lot to actually make it red, so we had pink eggs); "Franken-fingers"(sausage); bacon(i didn't come up with anything spooky for that); "ghost toast"(just use a cookie cutter); "ghost poop"(powdered donut holes. Yeah, i know.); and "spooky milk"(just a different color). So, nothing too fancy, just a fun twist on some breakfast foods. The boys enjoyed it.

Then for lunch we had "mummy dogs". This idea can be found in a couple of places online, so i'm not sure where I originally saw it, but the boys really loved it! Christian keeps asking me to make these.

Mummy Dogs

1 pkg refrigerated breadstick dough(12 count)

12 hot dogs

Pre-heat oven to 375. Unroll breadstick dough and cut each into 3 strips. Wrap each hot dog(like a mummy), starting at the bottom and working your way up. Use 3 strips for each hot dog. Leave a little space at the top for eyes. Place hot dogs on lightly greased cookie sheet. Bake 10-15 min. or until golden brown. Remove adn let cool a few minutes. Use ketchup or mustard for eyes.

This idea I found a while ago on the Picky Palate. It is just a little banana caterpillar. I will make this sometimes, just to make snack a little more fun. Just cut up a banana, and layer it back together with peanut butter. Stick a couple of pretzel pieces in as legs, and some chocolate chips as eyes, and you're done!

Potato and Onion Chowder

2009-10-21T21:45:00.000-07:00

I love this time of year. Fall is by far my favorite season. I love the feel and smell of the cool crisp air. I love all the holiday baking. And I love coming inside after playing out in the cold, to the smell and warmth of a hearty soup. This recipe is from one of my aunts. It is definitely a favorite around here. Larry always has me double the recipe whenever I make it. He also says that, for some reason, the Rhodes dinner rolls go best with this soup.

Potato and Onion Chowder

1 c. diced onions
1/2 c. finely chopped celery
2 Tbs. butter or margarine
1 can chicken broth
1 tsp. salt
Dash pepper
2 c. cubed raw potatoes (I usually use red, and probably a little more than 2 c.)
1 1/2 c. milk
1/2 c. light cream
1 tsp. chopped parsley (I just use dry, and however much I feel like)

Saute onions and celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender, about 20 min. Add milk, light cream, and parsley. Heat thoroughly.

This actually makes a thin soup. We just use some cornstarch to thicken it up. Just mix cornstarch in cold water. Bring the soup back to a boil, and the cornstarch mixture until it starts thickening, then bring back to a low heat.

Fruit Pizza

2009-10-15T10:48:00.000-07:00

FRUIT PIZZA

I had a ton a fruit that needed to be used, and this was sounding really yummy! And it was! It was a huge hit with everyone that tasted it. I just used my regular sugar cookie recipe, with just a few changes in the baking process. Instead of cutting into cookies, I just pressed a good amount(depending on how thick you want it) into my pizza pan. Then, of course, the baking time will need to be longer since it is one giant cookie! I didn't really pay attention to how long it took, maybe 20 min. or more. Just watch it closely. Let it cool completely before frosting.

(Sorry the pictures aren't the greatest. I need to find some better lighting for these things!)

Sugar Cookies:

1 c. butter, softened

8 oz cream cheese, softened

2 c. sugar

1 egg

1 tsp vanilla

3 1/2 c flour

1 tsp baking powder

Cream butter, cream cheese and sugar. Add egg and vanilla. Add dry ingredients. Dough doesn't need to be refrigerated. Roll to about 1/4 inch thickness and cut with cookie cutters. Bake at 350 for 8-12 minutes. Cookies don't really brown so just watch them close. Remove from pan to cooling racks and cool completely before frosting.

*By the way, these cookies are amazing with a cream cheese frosting. So good, its hard to stop at just one....or five in my case.

This is the spread I used for the pizza. It is different than a regular cream cheese frosting. I just found it on allrecipes.com. There are a few versions on there, but this is the one I used. It was really good!

Cream Cheese Spread:

8 oz cream cheese, softened

1/2 c. white sugar

2t. vanilla

With electric mixer, beat cream cheese vanilla and sugar until light and creamy. Spread evenly over cooled crust. Top with desired fruit. I used strawberries, raspberries, peaches, and bananas. I think kiwis would have also been good.

Holiday Bows

2009-10-05T21:35:00.000-07:00

Here are a few of the Holiday bow styles.

Halloween:

Christmas:

Sunday Night Dinner: Pizza and Peaches

2009-09-20T20:40:00.000-07:00

Homemade Pizza

I let the boys "decorate" their own. I had to help spread the cheese though, otherwise it would have been one big pile right in the middle!
For the crust:
1 c. warm water, divided
1 tsp. sugar
1/4 oz package active dry yeast (about 2 1/4 t.)
3 T. oil (olive or vegetable)
2 1/2 c. flour
1 t. salt

Put 1/4 c. warm water in bowl. Stir in sugar, sprinkle yeast on top and float for 1 minute. Stir in and proof for 10 minutes. Pour mixture into large bowl and stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and rise in bowl for 1 1/2 hours. Punch down and let rest for 10 minutes. Sprinkle corn meal on pan. Shape dough as desired, place on pan. Preheat oven to 400.

For pizza sauce:
1 (8oz) can tomato sauce
1 T. dry Italian salad dressing mix (I use Good Seasons)

Mix together. Spread evenly on prepared pizza dough. Add whatever toppings you like. We enjoy the combination of mozzarella, pepperoni, red onion and green peppers. Bake for about 20 minutes or until cheese begins to bubble and brown.

And for dessert:

Doesn't it just look awesome? Thanks mom for the delicious fresh peaches!
Peach Delight Pie
This recipe is amazing!! It is Larry's favorite summer pie, and is a hit with everyone who tastes it.

For the crust:
This is my Grandmothers(on my moms side) pie crust. It is the crust my mom makes, and in my opinion is the best pie crust ever!

Makes 2 (9") pie shells (or more if you roll it thinner)

2 1/2 c. sifted flour
1 tsp. salt
1/4 c. cold water or milk
1 c. shortening
1 beaten egg
1 Tbs. vinegar

Cut shortening into flour and salt. Beat egg, add vinegar and liquid. Add just barely enough liquid to dry ingredients to hold dough together, about 4 Tbs. Reserve remaining liquid for next batch of pastry. Handle dough as little as possible, use finger tips. Roll out into desired shape and size and place in pie tin.

The rest of the recipe comes from one of my amazing aunts! This is where the "delight" part comes in.

For the filling:

8 oz cream cheese, softened

2 eggs

1/3 c. sugar

Mix well. Spread on unbaked 10" pie shell(I usually leave a little out since my pie pans are only 9". You can just put the extra in a small pan or tin to bake). Bake at 400 until golden brown, about 15-20 minutes(check after 15). Cool.

For the peach filling:

1 c. sugar

3 Tbs. cornstarch

1 c. cold water

1 c. sliced peaches or 3 Tbs dry peach jello(I always use the jello)

3-4 c. sliced peaches

Bring the first 4 ingredients to a full boil and boil for 1 min. Remove, add the 3-4 c. of sliced peaches. Pour into crust. (Be careful not to overfill your crust, especially if you are using a 9" pan. I always have some extra that I put on my extra cream cheese filling. It is good even without a crust.) Cool; refrigerate for at least 2 hours before serving. So yummy!!

More bows!

2009-09-16T08:17:00.001-07:00

Here are a few of my more recent bows. I think these ones look better. See, practice does help!

The flowers are some of my favorites. Stay tuned for an upcoming experiment with the flower bows.

I've also been working on some holiday bows...coming soon.

Hair Bows

2009-09-14T11:21:00.000-07:00

A good friend taught me how to make these a while ago. They are way fun! Here are some of my early bows. Some of the loops look a little skiwampus to me, but hey, you gotta learn somehow!

Crockpot French Dip with Homemade French Fries

2009-09-14T11:01:00.000-07:00

French Dip

-3 lb boneless chuck roast

-About 1/2 can beef broth(enough to cover the bottom of the crockpot, and more to add if needed)
-Thyme

-Oregano

-Garlic Powder

-Salt and Pepper

-Parsley

-Ciabatta rolls

-1 cube butter, room temp

-2 cloves garlic, minced

-Parmesan cheese

-Sliced provalone cheese
-Horseradish(optional)

-Au Jus mix, made according to package directions

Place roast in crockpot, cover bottom with beef broth. Season roast generously with thyme, oragano, garlic powder, s & p, and parsley. Cook on low for 8 - 10 hours. When done, shred and keep warm. Slice rolls. Combine minced garlic with softened butter, spread on rolls and sprinkle with parmesan cheese. Broil rolls until golden and bubbling slightly.(Watch it closely so as not to burn). Top toasted rolls with shredded beef, a slice of provalone and horsradish(if you want). Serve with Au Jus and fries.

French Fries

-Red potatoes, as many as you want to make. (I usually use about 4 or 5, depending on size and how many people i'm feeding)

-Olive oil

-Seasoned Salt
Pre-heat oven to 400. Wash potatoes and trim of any bad parts. Cut up into french fry shape/size. Toss in a bowl with olive oil and seasoned salt. Line a baking sheet with tin foil. Spray foil with cooking spray(this is very important! They will stick if you don't). Spread out fries in a single layer, bake for about 20-30 minutes. Turn fries part way through.

Homemade Macaroni and Cheese with Zucchini in Italian Tomato Sauce

2009-09-14T10:58:00.000-07:00

This is one our family favorites! It is my 2 year olds absolute favorite dish! Last time we ate this he had three helpings of the zucchini!

For the Macaroni:
1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl. oz.)
1 cup water
2 tablespoons butter or margarine
2 cups (8 oz.) shredded sharp cheddar cheese, divided
Preheat oven to 375° F. Grease 2-quart casserole dish.Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.Bake for 20 to 25 minutes or until cheese is melted and light brown.

For the Zucchini:
2 Medium zucchini, sliced
about 16 oz. tomato sauce
1/2 T. dry Italian salad dressing mix(I use Good Seasons)
Stir the Italian seasoning into the tomato sauce. Use more or less depending on how spicy you want it. Gently boil the zucchini and the sauce mixture in a sauce pan over med-low heat until zucchini is tender.
*This recipe is really easy to just eyeball how much sauce you need, depending on how much zucchini you have. Be careful with how much seasoning mix you use. It can get spicy really easily.
You can also just buy this in the canned veggies aisle in the grocery store, but we like this way better.

Hummus

2009-09-14T10:36:00.000-07:00

This is a Barefoot Contessa recipe. Soo yummy!

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas(I use liquid from the chickpeas, and probably more than 2 T. I just add until it is the consistency that I want)
8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. This is great with warmed pita bread, carrots, and sugar snap peas.

New Blog

2009-09-14T10:28:00.001-07:00

Welcome to my new blog! I am always wanting to post new yummy recipes, or fun crafts/projects I am working on, but never do! So now I have a spot just for those Tasty Crafts. Enjoy!