Fun In Pixs: 2014

GRANNY SQUARE PATTERN. super easy for beginners

For full instructions please visit: http://rensfibreart.wordpress.com/2patterns-2/the-humble-granny-square/

Colorful Fall Cookies

Ingredients

1 tube Pillsbury refrigerated sugar cookie dough
1/2 cup flour
Betty Crocker gel food coloring (red, orange, yellow)
1/2 cup turbinado sugar

Instructions

Heat oven to 350 degrees.
Sprinkle flour over Pillsbury sugar cookie dough, knead until well combined.
Split dough into three equal portions. Place a teaspoon of red, orange, or yellow food gel onto each portion. Knead until the dough is fully colored.
Tear small pieces of the dough off, roll into balls, then place each ball into a “checkerboard” pattern, making sure the colors are all mixed up. Pat the colored dough balls together.
Sprinkle turbinado or sparkling sugar over the dough, then use a wooden rolling pin to roll the dough to about 1/4″ thick.
With a sharp knife, cut dough into teardrop-shaped leaves. Press the knife gently into the center of the leaf to create a leaf impression. Transfer each cookie to a baking sheet.
Bake for 8-10 minutes, or just until the center of each cookie has set.

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Chocolate Crunch Ice Cream Dessert

Ingredients

1 12-count (3.5 oz each) box ice cream sandwiches: vanilla, chocolate chip or mint flavor
1 (11.75 oz) jar hot fudge ice cream sauce
2 cups Chocolate Cheerios (plus extra for garnish if desired)
1 (12 oz) tub whipped topping, thawed
1 (7 oz) Betty Crocker Decorating Cookie Icing, chocolate flavor
1 (7 oz) Betty Crocker Decorating Cookie Icing, red
maraschino cherries with stems (for garnish, if desired)

Instructions

Unwrap ice cream sandwiches and place in a 9×13″ pan to cover bottom. Cut sandwiches to fit as needed. You may have one sandwich leftover, depending on the brand of sandwiches you use. Allow sandwiches to sit at room temperature a couple minutes, then press slightly to spread ice cream to edges of pan.
Microwave hot fudge sauce slightly, if needed, so it is easy to spread. Be careful not to heat too much so the fudge doesn’t melt the ice cream. Pour fudge over ice cream sandwiches and spread in an even layer.
Sprinkle Chocolate Cheerios evenly over fudge layer.
Spread thawed whipped topping over Cheerios layer.
Drizzle cookie icing over whipped topping layer in any pattern as desired.
Freeze ice cream dessert for 3 hours or more until firm. (May be made a day ahead.) Allow to sit on counter a few minutes before slicing with a sharp knife dipped in hot water. Garnish if desired (see below) and serve immediately.
Optional garnish: Drain maraschino cherries. Set a cherry on top of each slice, stem up, and press lightly into whipped topping as needed. Thread Chocolate Cheerios on cherry stems and serve immediately.

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Corn on the Cob Cake Pops

Ingredients

1 Box Betty Crocker “Butter Recipe Yellow” Cake Mix, cooked according to package instructions
2 cups Betty Crocker ready-to-spread frosting
2 cups white chocolate chips or white almond bark
6 cups yellow jelly beans

Instructions

In a large bowl, use your fingers or a whisk to crumble the prepared cake. Then combine it with the frosting until evenly mixed. Freeze the mixture for 10-15 minutes, or until chilled.
Grease a small aluminum can (I used a tomato paste can) with butter or cooking spray. Then carefully press some of the chilled cake pop mix into the can or mold, and then squeeze the can and pound on the bottom of the can until the molded cake pop comes out. Repeat 4-5 more times with additional cake pops, then freeze until the edges are firm and chilled.
Meanwhile, in a microwave or double boiler, heat the white chocolate or almond bark until melted, stirring occasionally. Spoon some of the chocolate onto one of the ends of a chilled “cob”, and then place the yellow holder in the end. Repeat on the other side.
Lay the cob on its side, then spoon a small strip of chocolate along the length of the cob. Quickly press the jelly beans into the chocolate in a single-file row before the chocolate hardens. Repeat with more choc

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Fudgy Campfire Cakes

Ingredients

8 whole oranges
1 Betty Crocker Turtle Supreme brownie mix (and ingredients called for on package)
aluminum foil
(optional) Frosted Toast Crunch cereal
(optional) caramel sauce

Instructions

Starting 1-2 inches down on the orange, slice off the top and set aside. Using a knife cut around the edge of the flesh of the orange and hollow out the orange with a spoon. Use the orange flesh for some other use. Repeat with the other remaining oranges.
Prepare the brownie batter according to package directions.
Fill each orange with the brownie batter about an inch below the top of the orange and cover with the orange top. Wrap in heavy duty foil with at least 2 layers of foil.
Cook cakes in some campfire coals, rotating every once in awhile for 30-50 minutes depending on how hot your fire is. Unwrap cake and top with crushed Frosted Toast Crunch. Drizzle with caramel sauce if desired.

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Spinach Burger Patties

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder

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Recipe and Photo credit:thevillagecook / CC BY-NC-ND
For instructions please visit:thevillagecook

Zucchini Pizza Bites

Serving Size: Serves 4 (about 60 bites)

Ingredients

2 large zucchini, sliced into ¼-inch thick rounds
? cup tomato sauce
? cup shredded mozzarella
2 tablespoons olive oil
Fine grain sea salt
Ground pepper
Fresh basil

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Recipe and Photo credit:theironyou / CC BY-NC-ND
For instructions please visit:theironyou

Chicken & Asparagus Penne

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 6

Ingredients

1 lb Asparagus- Steamed
12 oz Smart Taste Penne- Cooked
1/4 Cup Olive Oil
1 lb Chicken Breast- Cubed and Cooked
1/2 Cup Shredded Parmesan

Instructions

Add all ingredients into a 9 x13 pan and stir to combine.
Top with Cheese and Broil for 5 minutes or until cheese is golden.

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Closet getting tight? If you’ve got a collection of high heels, this might work for you! Crown moulding angled just right against a piece of base molding will hold your heels up and out of the way. They’re easy to access and actually look quite nice displayed like this.
Source: Attic Mag

Ice Cube Tray Drawer Dividers

Place ice cube trays inside of a drawer to store and organize small items like jewelry, crafts supplies, and other little things that are easy to get mixed up or lost.
Read More: Nick & Caeli

DIY Gift Wrap Organizer

I don’t know how many times I’ve bought gift wrap only to use half of it, and then forget about the rest because it’s buried deep in the back of my closet (probably crumpled and useless). I love this idea because you can hang it anywhere you’d like on a wall and then easily move it later if needed. It’s really rather simple, too! Curtain rods, hooks, and a picture frame.
Instructions: In My Own Style

1 1/8 cups flour
1 tbsp sugar
pinch salt
3 eggs, beaten
1 1/2 cups milk
1 tbsp butter, melted and cooled
1 tbsp brandy
Nutella
1 teaspoon vanilla essence

Instructions

Whisk together the flour, sugar and salt.
In a separate bowl, beat together eggs and milk.
Add the egg mixture to the dry ingredients.
Stir until batter is smooth.
Fold in melted butter and brandy.
Let batter rest for 2 hours in the refrigerator.
Heat a 5 to 6-inch round skillet or frying pan over medium-low to medium heat until very hot.
Spray pan with nonstick cooking spray. Remove the pan from the flame and add a dab of butter. The butter should sizzle when it hits the pan. Quickly rotate the pan to distribute the butter.
Add a tablespoon or two of batter. Quickly rotate the pan to cover the pan bottom with the crepe batter.
Return the pan to the flame and cook until the top of the crepe looks dry and the underside is light golden.
Flip the crepe and cook for a few seconds more. The underside does not need to be browned, but it should be dry. Some cooks omit this step, and if a cook decides to do this, make sure the top side of the crepe is thoroughly cooked. It will be dry and golden brown in spots.
Immediately flip the crepe out of the pan and onto a plate.
Stack the crepes between squares of waxed paper.
Continue cooking until all the batter is used up.
Crepes can be kept warm on a wire rack, placed on a baking sheet, and tucked inside a 250 degrees F oven.
Lay a crepe on a dessert plate. Add a good spoonful of Nutella to the flat crepe.
Roll up crepe into a cigar shape. Press crepe gently to evenly distribute the Nutella filling, if desired.
Serve with a dollop of freshly whipped cream sweetened with a bit of sugar and flavored with vanilla or brandy, if desired.

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The Shoebox Signature Smoothie

Yield: makes about 4 cups, which fills two medium-sized glasses

Ingredients

2 ripe bananas
2 cups mixed berries, frozen
1/2 cup Greek yogurt
1 cup apple juice

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Maple Walnut Ice Cream

Ingredients

1.5 cups heavy cream
1.5 cups whole milk
4 egg yolks
1 cup Grade B Maple Syrup (reduced to 3/4 cup)
1/4 tsp salt
1/2 cup toasted walnuts

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Fried Ice Cream

Ingredients

1 quart (950 ml) ice cream
2 1/2 cups (120 grams) corn flakes
3/4 cup (70 grams) shredded coconut
1 tsp cinnamon powder
2 eggs
1 tbsp milk
1 1/2 cups (350 ml) vegetable oil
8 tsp horey

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Recipe and Photo credit:zoomyummy / CC BY-NC-ND
For instructions please visit:zoomyummy

Chocolate-Raspberry Pots de Creme

Prep Time: 15 minutes

Total Time: 4 hours, 15 minutes

Yield: 6 servings

Ingredients

FOR THE POTS DE CREME –
1/2 cup milk
1/2 cup half and half
1/2 cup heavy cream
6 egg yolks
2 cups semisweet chocolate chips
1 tablespoon raspberry (or vanilla) extract
pinch salt
FOR THE WHIPPED CREAM –
1 cup Cascadian Farm frozen raspberries
1/4 cup granulated sugar
1 1/2 cups heavy cream

Instructions

In a medium saucepan over medium heat, heat milk, half and half and heavy cream until scalding (or until small bubbles form on top). Whisk egg yolks in a large bowl.
Remove milk mixture from heat; while whisking constantly, very slowly add milk mixture to egg yolks. When milk mixture and egg yolks are fully incorporated, return to saucepan and whisk over low heat until thickened, about 5 minutes.
Remove mixture from heat; whisk in chocolate chips, raspberry extract and salt until smooth. Divide mixture among 4 to 6 4-oz ramekins (depending on how big you want your servings). Refrigerate until set, about 4 hours.
Meanwhile, make the whipped cream: Blend frozen raspberries in a food processor until a puree forms. Transfer to a bowl and stir in sugar; set aside.
In the bowl of a stand mixer, whisk heavy cream on high speed until stiff peaks form. Fold in raspberry mixture.
Top pots de creme with whipped cream just before serving.

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Recipe and Photo credit:tablespoon / CC BY-NC-ND

Peach-topped blueberry cheesecake

Ingredients

15 graham crackers, broken into pieces
1/3 cup granulated white sugar
6 tablespoons butter, melted
Four 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup all-purpose flour

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Recipe and Photo credit:pipandebby / CC BY-NC-ND
For instructions please visit:pipandebby

Recycling Make a Square circle skirt

Ice-Cream Cake

Ingredients

1 12oz container of whipped topping
1 jar of caramel topping
Chocolate Syrup
1 package of ice-cream sandwiches (box of 12)
Sprinkles – optional
Elastic waistband pants

Instructions

Unwrap the ice-cream sandwiches and lay them into a 9x13 pan. You may have to cut some of the sandwiches to fit.
Pour the desired amount of caramel sauce over the sandwiches making sure to get it into the cracks.
Then add whipped topping. Use a spatula to spread it evenly.
Drizzle with chocolate sauce and put into the freezer for at least 1-2 hours before serving.

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3 ounces, weight cream cheese (I used a reduced fat, but use what you like)
6 ounces, weight cheddar cheese, finely shredded
¼ teaspoon paprika
? teaspoon onion powder
? teaspoon celery salt
? teaspoon granulated garlic (or garlic powder)
a few sprigs of fresh parsley

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Recipe and Photo credit:shewearsmanyhats / CC BY-NC-ND
For instructions please visit:shewearsmanyhats

Mini Boston Cream Pies

Prep Time: 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 16 Cups

Ingredients

WHITE CAKE

1 3/4 Cups cake flour
1 Cup sugar
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup unsalted butter
1 Large egg
2 Large egg yolks
1 Cup buttermilk
2 Teaspoons vanilla extract

CREAM FILLING

1 Container Yoplait Boston Cream Pie Yogurt
2 Large egg yolks
1/4 Cup sugar
2 Cups milk
1/4 Cup cornstarch
2 Teaspoons vanilla extract

CHOCOLATE GANACHE

1 Cup semi-sweet chocolate chips
1/4 Cup unsalted butter
2 Tablespoons milk
1 Teaspoon vanilla extract

Instructions

To make the cake, preheat oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
Using the paddle attachment of a stand mixer or a hand mixer, blend in unsalted butter until it’s well-mixed into the dry ingredients. It should resemble a coarse sand.
In a separate bowl, stir together eggs, buttermilk, and vanilla.
Add wet to dry ingredients and mix until just combined. Try not to over-mix.
Butter and flour a 9 inch cake tin and pour batter into tin.
Bake cake for 35-40 minutes at 350 degrees F until the cake is set and a tester comes out clean from the center. It should be nicely browned on top.
Let cake cool for a few minutes and then break it into pieces.
For filling, whisk together eggs, sugar, and yogurt in a medium bowl.
In a small saucepan, whisk together milk and cornstarch over medium-low heat. Continue to heat until the mixture is steaming and thick.
Whisk hot milk mixture into yogurt mixture. Stir in vanilla. Cool in the fridge for 2-3 hours until the custard is thick and set.
For ganache, add all the ingredients to a microwave safe bowl and microwave on high in 20 second bursts until the mixture is melted.
To make the cups, add some cake to each glass/cup, then top with a spoonful of vanilla custard, and then a small spoonful of chocolate ganache. Repeat the layers in each.
Chill cups until you serve them.

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Recipe and Photo credit:tablespoon / CC BY-NC-ND

Kiwi and Frozen Yogurt Sandwiches

For full instructions please visit: http://makethebestofeverything.com/2012/08/kiwi-frozen-yogurt-sandwiches.html

Sliced Baked Potatoes with Herbs and Cheese.

Ingredíents

4 large bakíng potatoes
1/4 cup melted butter (plan on 1 Tbs per potato)
1 tsp coarse sea salt
2-3 Tbs chopped fresh herbs (or 2-3 tsp dríed):
try basíl, thyme, oregano, chíves, or Italian seasoníng
1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructíons

Wash and dry potatoes; peel íf desíred. Cut ínto thín slices, but not all the way through the potato (use the handle of a wooden spoon placed alongsíde the potato to prevent cuttíng all the way through). Place potatoes ín a bakíng dísh. Sprínkle wíth butter, salt and herbs, gettíng some between each slice.
Bake at 400°F for 45 mínutes, or untíl potatoes are cooked through. Once or twíce duríng cookíng, spoon melted butter from the bottom of the pan over potatoes. Top wíth cheese and bake an addítíonal 10 mínutes.