The goal is to make a matching pillowcase top for myself, so my daughter and I will match on Halloween.
Monday, September 29, 2014
Candy Corn Pillowcase Dress
I saw a pillowcase dress similar to this on Etsy, via Pinterest. It was for sale, not a free pattern. But I have made a thousand pillowcase dresses before so did this one off the top of my head...well with a little help from another gal's tutorial:-) www.sewlikemymom.com/easiest-pillowcase-dress-ever.
The goal is to make a matching pillowcase top for myself, so my daughter and I will match on Halloween.
The goal is to make a matching pillowcase top for myself, so my daughter and I will match on Halloween.
Wednesday, July 9, 2014
Recipe: Cheeseburger Soup
CHEESEBURGER SOUP
1/2 pound ground beef (turkey would even work!)
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter, divided
3 c. chicken broth
4 c. peeled and diced potatoes
1/4 c. all-purpose flour
2 c. Velveeta cheese, cubed (I used 2 c. shredded cheddar cheese)
1 1/2 c. milk
3/4 tsp/ salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream (plus more for garnish)
1. Brown the ground beef in a saucepan. Drain and set aside.
2. In the same saucepan add 1 tbsp butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
4. In a small skillet melt remaining butter (3 tbsp) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
After a cookout we had lots of cooked ground beef left over. I found this recipe for cheeseburger soup. I think it might have originally come from Taste of Home. It was very good and filling!
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter, divided
3 c. chicken broth
4 c. peeled and diced potatoes
1/4 c. all-purpose flour
2 c. Velveeta cheese, cubed (I used 2 c. shredded cheddar cheese)
1 1/2 c. milk
3/4 tsp/ salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream (plus more for garnish)
1. Brown the ground beef in a saucepan. Drain and set aside.
2. In the same saucepan add 1 tbsp butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
4. In a small skillet melt remaining butter (3 tbsp) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Tuesday, July 8, 2014
Recipe: Pound Cake Heaven
POUND CAKE
I would like to share my absolute favorite, go-to, pound cake recipe. My trick is to always have plenty of butter in the fridge/freezer ('cause who doesn't) and to have a spare few bricks of cream cheese stashed away in the freezer. Having those two items, you can whip this pound cake up in no time! The best part is...it makes two loaves! (One for you and one for a friend? Yes, until you taste it, then you will sneak the other one into the closet and finish it in 45 seconds:) This is Martha Stewart's cream cheese pound cake.
3 sticks unsalted butter (at room temperature)
1- 8 oz package cream cheese (at room temperature)
3 c. sugar
6 large eggs
1 tsp. pure vanilla extract
3 c. all-purpose flour
2 tsp. salt
non-stick cooking spray
1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Prep: 20 minutes
Total Time: 1 hour 45 minutes
Yield: Makes 2
I served my pound cake recently with a blueberry sauce. It was the recipe I use for blueberry pie filling, though not as thick. See that recipe below.
Blueberry Pie Filling
3 c. blueberries
1 1/4 c. sugar
2 tbsp. lemon juice
1/4 tsp. salt
3 tbsp. corn starch
1/4 c. water
Mix all ingredients together in a sauce pan over medium heat. Keep stirring until blueberries have mixed. (You might want to mash them around a little bit too.) Can be thickened further by adding more corn starch.
I would like to share my absolute favorite, go-to, pound cake recipe. My trick is to always have plenty of butter in the fridge/freezer ('cause who doesn't) and to have a spare few bricks of cream cheese stashed away in the freezer. Having those two items, you can whip this pound cake up in no time! The best part is...it makes two loaves! (One for you and one for a friend? Yes, until you taste it, then you will sneak the other one into the closet and finish it in 45 seconds:) This is Martha Stewart's cream cheese pound cake.
3 sticks unsalted butter (at room temperature)
1- 8 oz package cream cheese (at room temperature)
3 c. sugar
6 large eggs
1 tsp. pure vanilla extract
3 c. all-purpose flour
2 tsp. salt
non-stick cooking spray
1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Prep: 20 minutes
Total Time: 1 hour 45 minutes
Yield: Makes 2
I served my pound cake recently with a blueberry sauce. It was the recipe I use for blueberry pie filling, though not as thick. See that recipe below.
Blueberry Pie Filling
3 c. blueberries
1 1/4 c. sugar
2 tbsp. lemon juice
1/4 tsp. salt
3 tbsp. corn starch
1/4 c. water
Mix all ingredients together in a sauce pan over medium heat. Keep stirring until blueberries have mixed. (You might want to mash them around a little bit too.) Can be thickened further by adding more corn starch.
Thursday, April 24, 2014
Burlap Success!
The burlap placemats worked out great! Unfortunately I forgot to get a shot of just the tables before guests arrived. But in the foreground of this picture you can see them. As I explained, when trimming the burlap you get long pieces of twine. I used these pieces to make silverware bundles. The food looks pretty good too.... (It was!)
Wednesday, April 16, 2014
Burlap what?
So I am in a love/hate relationship with burlap. I hate it because it seems to be "in" and I try to stay away from things too trendy. Fads-fade. But on the other hand, I love the rustic and primitive look of burlap. The brown (Hobby Lobby has it in different colors) goes with anything. Apparently, as seen on Pinterest, you can run it through an ink jet printer! Here is my first, and very basic, burlap project. I am making placemats for the Easter lunch we will be hosting later this month. I will update the pictures when they table is all set.
*Warning! Burlap is very messy and hairy! Keep the vacuum and lint roller close by your burlap project!
It comes on a standard bolt and I cut pieces to roughly 12x16. Burlap is very hard to cut straight. So once you get your piece to the approximate size, start on one side and pull out a strand. Keep going until you achieve the right size. The fring hanging off is much easier to trim.
*Warning! Burlap is very messy and hairy! Keep the vacuum and lint roller close by your burlap project!
It comes on a standard bolt and I cut pieces to roughly 12x16. Burlap is very hard to cut straight. So once you get your piece to the approximate size, start on one side and pull out a strand. Keep going until you achieve the right size. The fring hanging off is much easier to trim.
When I had my placemats cut to the size I wanted I put a dab of Mod Podge on each corner. It dries clean and keeps the edges from fraying.
Thursday, March 27, 2014
Getting Started
This is my first venture into the world of blogging. I don't really expect but a handful of people to follow me here. But I feel I have something to contribute, something to inspire, something to delight. So I will give this a try and if I never log into this blog again, at least starting it was something I accomplished!
I am a middle school teacher turned stay-at-home mom (Director of Home and Child Management, when I want to be PC). I love my kitchen and my craft room. I love making things for people. I love hearing people say, "you made this?!". With all that seems to be Made in China these days and the mind blowing things you find in packaged food, it's nice to be able to give someone a gift or a cupcake and say "With Love From, Scratch". I fear for the generation of my infant daughter, that they will not be able to consume food without more than 35 ingredients. I fear they will never know the immaculate taste of real whipping cream because what they buy in the tubs was created by chemicals. I fear they will decorate their houses with furniture made of particle board.
So, dear reader, who has stuck with me for the last two paragraphs, stay tuned for posts ranging from recipes, to DIY projects, to gifts from my sewing machine. Giving credit where credit is due, I find all sorts of things from other amazing bloggers, pinners, and recipe writers. Here is my little spot in cyber-space where I will share with you my interpretation of things made from scratch.
With Love From,
Scratch (Angie)
I am a middle school teacher turned stay-at-home mom (Director of Home and Child Management, when I want to be PC). I love my kitchen and my craft room. I love making things for people. I love hearing people say, "you made this?!". With all that seems to be Made in China these days and the mind blowing things you find in packaged food, it's nice to be able to give someone a gift or a cupcake and say "With Love From, Scratch". I fear for the generation of my infant daughter, that they will not be able to consume food without more than 35 ingredients. I fear they will never know the immaculate taste of real whipping cream because what they buy in the tubs was created by chemicals. I fear they will decorate their houses with furniture made of particle board.
So, dear reader, who has stuck with me for the last two paragraphs, stay tuned for posts ranging from recipes, to DIY projects, to gifts from my sewing machine. Giving credit where credit is due, I find all sorts of things from other amazing bloggers, pinners, and recipe writers. Here is my little spot in cyber-space where I will share with you my interpretation of things made from scratch.
With Love From,
Scratch (Angie)
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