Nom nom recipe cards and PIZZA DIP!

I am sure I am not the only one that prints out delicious recipes, uses them once and looses it!  Don't you hate looking for it in your black hole of loose recipe printouts, I know I do!   I have been collecting, swapping and making 6x6 recipe cards for about 4 years now.  They are truly my favorite way to organize my favorite recipes.  And it makes them all a little bit more special to hand down to my kids when that time comes.

Baked Onion Dip

(I can't lie, I have not made this one yet but it is on the menu for my next Girl's Night Out Craft Night at my friends house!) 

Alfredo Sauce

I make this one special for my Nephew when he and his girlfriend come over for family game night... goes great with my Parmesan Panko Crusted Chicken Cutlets! 

Pizza Dip

So yummy, I thought I would show you the pipping hot bowl of it I made for Memorial Day at my friends house!  I highly highly recommend this phenomenal dip!  I did add another layer of pepperoni between the seasoned cream cheese layer and the sauce.

NoM nOm !!!

Bon Appetite!!!

~Rachel

Memorial Day Vanilla Cupcakes

Happy Memorial Day everyone!  Let's not forget that today is not just about BBQ's, pools and cupcakes but remembering our Veteran's biggest sacrifices! 

We are heading to our friends pool for some BBQ and fun!  Along with Broccoli Slaw and Pizza Dip... I am bringing these ....

I got the recipe here ...

http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/ 

Recipe

Ingredients :

1½ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons unsalted butter (1 stick), room temperature

½ cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature

1½ teaspoons vanilla extract

Directions :

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting Recipe :

Yield: Enough to frost 12 cupcakes

1 cup (8 ounces) unsalted butter, at room temperature

2½ cups powdered sugar

1 tablespoon vanilla extract

(I added a little bit of whole milk to thin it our a bit)

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)

And the free printable for the

Memorial Day graphics from here :

 http://www.thetomkatstudio.com/free-printables-have-a-wonderful-memorial-day-weekend/ 

Have a great day whether you enjoy the beach or the pool or just watching a DVD marathon with your family in your living room... have a spectacular day!!!

Hugs

~Rachel

Andes Chocolate Mint Cupcakes

Andes Chocolate Mint Cupcakes

Ingredients :

 •1 1/2 sticks unsalted butter, room temp.

•1 C sugar

•3 large eggs

•1 t vanilla extract

•1 t peppermint extract

• 1 3/4 C all-purpose flour

•3/4 C unsweetened cocoa powder

•1/2 t baking soda

•1/4 t salt

•1/2 C milk

•1/2 C Andes Creme de Menth chips

Directions :

Mix butter in the mixer and add sugar and then the eggs and extracts.  Then add flour, cocoa powder, salt,  and baking soda.  Mix in your stand mixer until well blended and then add milk.  Stir in Andes chips.

Bake at 350 degrees for about 20 minutes.  Test with a toothpick to make sure it has baked long enough. 

Milk Chocolate Mint Buttercream Frosting

2 3/4 cups confectioners' sugar

3 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons whole milk

1 teaspoon vanilla extract

1 teaspoon peppermint extract

Bon appetite!
Rachel

Red Lobster Cheddar Bay Biscuit Recipe - so scrumptious!

Red Lobster Biscuits recipe:

2 cups Bisquick biscuit mix

2/3 cup milk

1/2 cup cheddar cheese (shredded)

1/4 cup butter (melted)

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

Then....Preheat oven to 450 degree.

Mix biscuit mix, milk, and cheddar cheese until soft

dough forms; beat vigorously for 30 seconds.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley;

brush generously over warm biscuits before removing
from cookie sheet. Serve warm. Make 10-12 biscuits.

******************

So easy and such a crowd pleaser!

I made a pretty little 6x6 recipe card to go witn the rest of my Mom- Tested, Tried and True recipes!

Thanks for stopping by!

Rachel

BEST Lemon Cuppys EVER! Seriously!

The. Best. Lemon. Cupcakes. You. Will. Ever. MAKE!

 Ingredients

3-1/2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1-1/2 cups granulated sugar

2 tsp. vanilla

3 eggs

16-ounce cartons dairy sour cream

2 teaspoon finely shredded lemon peel

4 tablespoons fresh squeezed lemon juice

Directions :

1. Preheat the oven to 350 degree F. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, fresh lemon juice and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel.

3. Spoon about 1/4 cup of the batter into each prepared muffin cup.* Bake in the preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes.

For the Cream Cheese Frosting:

2 (8) ounce package cream cheese, softened

1 stick butter, softened

2 lbs. confectioners’ sugar

2 teaspoons vanilla extract

juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.

Nom, Nom!!!

Enjoy!

Rachel

Go fly a KITE (cards)

My scrappy pal Laura made a beautiful card with a kite paper pierced on it and I knew I was in love, with the idea ;)   So I scoured the web for the perfect kite template for my paper piercing and made a series of fun kite cards.

I love the warm tons with the cool blue sky on this card.

Lora taught me her little kite string trick... she cut the ends off of a tooth pick then wrapped string around it as well as gluing it to the kite.  I think this just adds to the kites charm!  So realistic! 

I am excited to say that I used a Cuttle Bug to emboss for the first time with the yellow card stock background on this card!  I never had an interest in one until I played with my friend, Misti's during our last craft night!  I love the texture it adds!!! 

My cute little kite string! 

And this card is a little blah and boring but I love the quote I made for it :)

Thanks for stopping by, don't forget to let me know you were here!!!
~Rachel

Salted Caramel Butter Bars

Pintrest has definitely been a source of recipe inspiration for me!  And I LOVE IT!!!

I came across these Salted Caramel Butter Bars here ... http://cookiesandcups.blogspot.com/2010/11/dont-hate-me-because-im-butter-ful.html

For the Crust:

1 lb room temperature salted butter

1 c sugar

1½ c powdered sugar

2 tsp vanilla

4 c flour (all purpose)

Filling:

1 bag (14 oz.) Kraft Caramel Candies, unwrapped

⅓ c milk or cream

½ tsp vanilla

Dash of coarse sea salt (this part is really up to you, you can omit it but I wouldn't recommend it!)

Crust:

Preheat oven at 325 degrees.

In a large mixing bowl, combine the butter and sugars. Mix or beat together until creamy. Add the vanilla and beat until combined. Add the flour into the butter mixture and beat on low speed until a smooth soft dough forms.   Spray a 9x13 inch baking pan lightly with Pam or other butter flavored sprays.  Press 1/3 of the dough evenly in the pan to form a bottom crust.   Bake until firm and the edges are a pale golden brown, about 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

Meanwhile, place the unwrapped caramels in a microwave-safe bowl or Pyrex measuring cup (that is what I always use to make pouring easier!).  Add the milk or cream.  Microwave on high for 1 minute. Remove from the microwave and stir until smooth.  You may need to zap it for a few more seconds depending on your microwaves strength.

When the crust is done cooling, pour the caramel over the bottom crust and sprinkle with a little bot of sea salt.   Crumble the rest of the shortbread mixture over the salted caramel layer.  Finish baking for 25 - 30 minutes, or until golden brown. 

I had to put mine in the refrigerator for about an hour to be able to cut it.  But that maybe because I live in Florida and we have such high humidity- I don't know but that guess sounded super scientific - huh!?!?!

Thanks for stopping by and sharing my love of Pintrest finds!
~Rachel

Blooming Garlic Cheesy Bread!

I came across a recipe for Blooming Onion Bread on Pintrest and knew, just from the photo, I needed to make it - some way - some how!  I also knew I needed to modify it for my families (bizzare) taste buds!

Start with a bakery fresh roundy white or Italian bread.  Do I really need to tell you to make sure it is unsliced!?!?!  You are going to crisscross cut it... making sure NOT TO CUT ALL THE WAY DOWN!   

Assemble the cast of characters... one stick melter butter, 1/2 to 3/4 lb fresh grated mozzerella cheese and 3 heads of fresh roasted garlic!

Quick roasting tip- cut the top 1/8 inch of the head off, place in a piece of tin foil, drizzle with olive oil and a dash of salt.  Bundle the garlic and place on a baking sheet- roast for about a 1/2 hour at 350 degrees.   This is when everyone in your house starts piling in the kitchen, guessing what's for dinner!  One of my kids guessed Chicken Cutlets- hahaha! 

Remember- freshly shredded cheese! 

Last step before baking :  Squeeze out the raosted, hot garlic into your melted butter and mix.  I had to use my clean hands to mix it since the garlic itself is kinda buttery.  Pour all ingredients in all of the nooks and crannys of the bread.  Smoosh all the cheese throughout the bread.  The further down, the better!!! 

Cover, losely with foil, bake on 350 for about 20 minutes than uncover and back for about 10 more minutes but watch it so it doesn't get burned or too well done!

ENJOY!!!
Rachel

Something Fishy Goin' On!

 I was browsing thru my Cricut Paper Dolls cartridge the other day and thought about the adorable cards the little fishbowl and goldfish would make! 

Then I started browsing through my paper scraps (you here that MISTI!  Paper scraps come in VERY handy!  Wink*Wink!!!!) and came across this cutie patootie fishy paper.  I vaguely recall using it for an aquarium layout for one of my boys field trips a few years ago!  

I decided to Stickle up the fishbowl as well as out lining the fish.  I like the dimension it added.

And I carried out the outline idea for this card as well .  I punched out little holes with my hole punch to make fishy bubbles, then I Stickled them.  My Pop Dots added the extra pop the fishy needed to stand out!

Thanks for stopping by!
Rachel

Sneak Peek at our Ice Cream Party!

I planned an End of The Year Ice Cream party for the kids on their last day of school.  I told them they could each invite 4 friends plus our family friends.  I thought a circus theme would be great for the Topping Bar!  I uploaded some fabulous free fonts and couldn't be happier (since I always wanted a Circus Font!)

The red and white polka dotted paper is from Moxxie, the Theme Parks line. 

Below is the makings of the ICE CREAM banner!  I actually adhered clothespins to the back to have a little more freedom with how ans where it hangs. 

Stay tuned for a glimpse of the invitation!!!

~Rachel

Mom's Busy Week Dry Erase Board

 Total "From Trash to Treasure" story here!

Once I had this project in mind, I set out bargain shopping and bought a $1 frame from Goodwill and a $1 can of white spray paint from Super Walmart.  Then I sifted through my stockpile of scrapbook papers and embellishments.  As a side note, I must add that Thickers are still, after all these years, my most very favorite paper crafting supply EVAHHHHH!

I stamped and cut out the journaling spots for the date and scoured the web for a few vintage images that best fit my kitchen motif, since that is where I planned on hanging the dry erase board.

I spray painted the oak (blech!) colored frame and cleaned the frames glass in my sink with soap and water. 

Then I fit the two different patterned papers I chose, onto the backing of the frame.  Lastly adding the embellishments and journaling spots and placed the dry, cleaned glass back in place.

My guys actually check the glass everyday to see what my schedule is!  This project not only looks great but it was CHEAP, fun to create and USEFUL!!!

Thanks for stopping by!
Rachel

Ice Cream on the Brain!

SO would that be called brain freeze!?!?  Actually I am hosting an ice cream (recipe) swap and have been planning an End of Year Ice Cream Party for my boys on the last day of school.  I have also been busy making the party invitations, party decorations (I love making banners so this is just a great excuse!), papercrafts and ice cream shopping for the party and my swap partner!  I have to admit, it has been a blast!  And I am not even a huge ice cream eater!

While on a recent shopping trip to Joann's, I found these adorable little felt ice cream self-adhesive embellishments and they were pretty much my inspiration for new cards and my swap recipe cards.  I also use any excuse to use my paper scraps! 

These is just something vintage ice cream shop-ish about harlequin patterns.  Don't you agree? 

And all 18 French Silk Ice Cream Cake recipe cards.  I can't tell you how much I love making recipe cards and swapping them.  Well, maybe my collection of over 200 swap cards would speak for themselves! 

Close up view in case you wanted the recipe!

Partying with:

Be back with a peek at some of the End of School Year Ice Cream Party decorations I made!

~Rachel

Blog feature!

So exciting, I have been featured on

http://homeandgarden.craftgossip.com/9-kitchen-crafts/

for my Kitchen Art, you remember, my spray painted

thrift store utensils!?!? 

http://cookscleansplayswithpaper.blogspot.com/2011/03/thrift-store-junk-to-funky-kitchen-art.html?showComment=1305467585643#c8639106968541679526

I just love coming back to blog world to find such awesomeness!!!!

Thank you CraftGossip.Com

~Rachel

Thanks A Latte - Coffee Themed Bouquet

This was one of the most enjoyable gifts I have created in a  long time!  No seriously, I was cracking up every time I found a new coffee sign to put in arrangement! 

I cleaned out the two espresso cans I had in the pantry and by that I mean, opened then brand new cans, poured them in a Tupperware and rinsed the cans! 

I printed out the CUTEST coffee gift card holder from here : http://www.box.net/shared/1bry1y4q0o 

All of the other images were found thru my Google search for coffee signs.  There are plenty of funnies out there but then again, these are for my son's teachers!  They have a great sense of humor but I wouldn't want to cross the line!  I bought (on behalf of the entire class with part of the donation I collected) each of them two $10 gift cards to Starbucks, a Via iced coffee packet and biscotti.

Thanks for stopping by!
Rachel

Cupcake Swap

I almost forgot to post the goodies I sent to Stephanie, my cupcake partner, back in April!  It was such a fun swap so I really wanted to share it with all of you...

I found this fun new cupcake icing idea when I was at Super Walmart, it even included a recipe idea card that I mounted onto a 6x6 piece of card stock and embellished with a vintage Oreo theme! YUM YUM!!! 

Cupcake stamps, a mounting square and a few cutsie lip glosses! 

Easter cupcake and label sets I found at Dollar Tree, I wasn't trying to be a cheapo but I couldn't pass up these two sets! 

One of the swap requirements were to send your partner an item with her initial on it, I sent a cute little fashion necklace with an "S" pendant and a luggage tag with her name scripted on it!  Fun for her traveling scrapbook tote, perhaps??? 

Pretty cupcake wrappers and pearl sprinkles (which are my kids favorite sprinkles!)  I tried to stay with a beachy color scheme since her she loves the beach :) 

Can't send a cupcake package without making the whole box smell like a vanilla cupcake! 

Simple beachy dishtowel and shell plaque (underneath the towel) for her kitchen, perfect for summer!  And a little clip I made to tie it all together (pun intended!) 

Homemade starfish cupcake picks that I made just for her!!! 

And shells!

Thanks for stopping by!
Rachel