Tuesday, 29 November 2011

Super Chunky Cookies

Courtesy of Taste of Home

- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 cup mini semi-sweet chocolate chips (I used regular size chocolate chips)
- 1 cup milk chocolate chips
- 1 cup vanilla or white chips
- 4 squares (1 ounce each) bittersweet chocolate, coarsley chopped (I didn't use this)
- 3/4 cup toffee bits
- 1/2 cup chopped pecans (I didn't use this)

1. In a large bowl, cream the butter, shortening, and sugars until light and fluffy. Add eggs, one at a time, beating well after each.  Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the remaining ingredients.
2. Drop by tablespoonfuls 3 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.


Sunday, 27 November 2011

Christmas Ornament Wreath

Hello All!
I am an avid pinterest user, and I have seen many of these wreaths pinned on there.  I read all the links, and it didn't seem to hard to make, so I thought I would give it a try.  Here's how I did it, so you can try yourself.

You will need:
- a wire hanger
- glue gun, and glue sticks
- ornaments (I used 84 ornaments ranging in different sizes, but you can use less if you want to make a smaller wreath)

Start by glueing the tops onto the ornaments. 

Then take your hanger, and shape it into a circle.

Finally you can start to string the ornaments onto the wire.  At first it may not look like my end result, but once you get more ornaments on it will look full.

After you have all your ornaments strung on, twist the hanger together to close the circle.  This was the hardest part, I would suggest using the thinnest hanger you can find.  I wrapped some ribbon around where I twisted the hanger, and then made a loop, so I can hang the wreath.  I'm quite nervous to hang it, because I don't want the ornaments to break, I would suggest shatterproof ornaments if you can.

Here is the final product:

I am very happy with how it turned out.


Thursday, 24 November 2011

Simple Chai Tea Latte

Photo Courtesy of Active Beer Geek

I absolutely love the Tazo Chai Tea Latte's at Starbucks.  So I decided I wanted to try and make one at home.  I found this recipe and it tastes pretty good.

Simple Chai Tea Latte
Recipe courtesy of VegWeb.com

- 1 Chai tea bag
- 1 cup soymilk
- 1/2 tsp. vanilla
- 3-4 dashes of cinnamon
- 1/2 - 1 tsp. sugar

1. On the stove combine soymilk, vanilla, cinnamon, and sugar and heat on low-med heat. This shouldn't take more than 5 minutes, you don't need to bring it to a boil, just get it hot.
2. Place mixture in mug, add tea bag to steep for 2-3 minutes.


Sunday, 13 November 2011

Crafty Afternoon!

I LOVE to be Crafty!

For the past few months my friend Rachael (over at Crafts and Math), and I have been getting together on the weekend to have a Crafty Afternoon, whether it be Sunday or Saturday.   I really enjoy that time we have together.  Over the past few months I have been able to finish projects I have been meaning to do for awhile.  I finished my Nashville and Florida scrapbooks, plus I have been able to make a few cards.  What's unfortunate, but dearest to my heart, was completing a scrapbook in honour of our family dog, Copper, who past away in September.

Usually when we get together I end up Scrapbooking, since I have a ton of pictures that need to make it into a book, but today I decided to switch it up for a bit.  I decided to do some beading.  Some ladies at work have sparked my interest in beading, and I mainly make Keychains.  They can be quite simple, and an instant gratification.  Here is a picture of one of the keychains I created today.

Check out my "Handmade Crafts" and "Handmade Cards" tabs for more creations I have made.

Wednesday, 9 November 2011

Make-ahead Chicken & Green Bean Casserole

Recipe courtesy of "what's cooking"

- 1 pkg. stuffing mix for chicken
- 1 tbsp. butter
- 4 small boneless skinless chicken breast
- 1/2 tsp. black pepper
- 1/2 lb. (225g) fresh green beans, trimmed, cut into 1-inch lengths
- 1 pkg. (227g) sliced fresh mushrooms
- 1 onion, chopped
- 1/4 cup flour
- 1 can (284ml) 25% less-sodium chicken broth
- 1/2 cup cream cheese spread

1. Prepare stuffing as directed on package.
2. Meanwhile, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 minutes on each side or until chicken is done. Transfer to 13x9 inch baking dish sprayed with cooking spray.
3. Cook and stir beans, mushrooms and onions in same skillet 6 to 8 minutes or until crisp-tender. Sprinkle with flour; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened, stirring frequently. Add cream cheese spread; cook and stir 2 to 3 minutes or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.
4. Heat oven to 400F. Bake, uncovered, 30 minutes or until heated through.


Thursday, 3 November 2011

Eggs Baked in Ham Cups

Recipe and Photo Courtesy of Babble

- 6 thin slices of ham
- 6 large eggs
- grated cheddar cheese
- salt and pepper, to taste

1. Preheat oven to 375F. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.
2. Bake for 15-20 minutes, until the white is set but yolk is still runny. Serve immediately.

Serves 3-6 (depends on how many each person wants)

*I found this recipe to be really simple to make, and so good.