Happy Friday everyone! I just had to laugh when I saw this apron while nosing around Etsy one day. I can think of a few bloggers that would probably get a kick out of it too-just sayin':@) I hope all of your holiday planning is falling into place!
I've wanted to try this easy Christmas Tree Embellishment for an Apple Pie for a while now. I simply cut the tree out with a cookie cutter and baked the pie as usual. As soon as it's out of the oven the outline of the tree was sprinkled with green sugar (there's a chance it can burn if sprinkled on before baking, my oven temp is 400 degrees). And once completely cool I filled the opening with Sixlets and chocolate decorator candies to resemble ornaments.
The kids got a kick out of it!
And yes, there may have been a comment or two that this is how loaded my tree is with ornaments too:@)
I thought these Christmas Tree Deviled Eggs would be a fun idea for a holiday party. Simply mix up your favorite deviled egg recipe and fill in the hole first with the yellow yolk mixture, make it kinda flat on top. Then Dye what's left green. Put an icing tip in disposable icing bag (or just snip the corner off the bag) and pipe the tree onto the egg. Any sprinkles you have handy would be cute for the decorations.
Never one to shy away from a Bloggy Blooper...
I wanted to show you that it did take a few tries before I got the hang of how to shape the tree.
I picked up a box of Bisquick and have been on an "impossible pie" kick lately... This Pumpkin Pecan Cheesecake is really good and very easy to make since there isn't a crust to worry about. Everything (except nuts) goes into the blender or food processor and simply gets poured into the pie plate. Don't hesitate to try this very creamy, perfect seasonal treat folks:@)
I made this for Sunday dinner with the kids so I just randomly sprinkled some nuts on top. If making this for the holidays I think it would be beautiful with the top covered with some very finely chopped pecans (to within 1" of the edge).
Pumpkin Cheesecake with or without Pecans
15 oz can pumpkin
8 oz cream cheese, softened
3/4 C sugar
1/2 C Bisquick
1/4 tsp vanilla-I used 1/2 tsp
1 1/2 tsp pumpkin pie spice-I used 2 tsp
pecans, if using
Spray 9" pie dish with oil.
Mix everything but nuts in blender or food processor for a couple minutes until combined, scrape down sides as necessary.
Pour into plate, top with nuts if desired.
Bake at 350 degrees for 45 minutes. Cool completely and store covered in the refrigerator.
Enjoy a last minute easy treat and have a happy day:@)
I thought this might be a good combination and it sure was! And since it's 'sprout season and they've been on sale for cheap... I ~just may have~ made some three times recently:@) These Buffalo Brussels Sprouts (with or without the butter and breadcrumb noodles) are a fun way to perk up a fall side dish, wing lovers will be happy.
Hot and tangy, I used Frank's Wing Sauce.
Buffalo Brussels Sprouts
1 lb Burssels Sprouts, trimmed, cleaned and cut into fourths
2 Tblsp bacon fat (can use olive oil or maybe even butter)
Your favorite wing sauce-I used Frank's
Add bacon fat to medium hot skillet, once it melts add the sprouts. (I like to make sure a cut side is laying on the skillet).
Let sprouts get brown, stir and flip them to the other cut side. Once that gets brow, stir them.
Add a Tblsp or two of water to the skillet and cover with lid. Let them steam for a couple minutes or until desired tenderness.
Remove lid, liberally cover with hot sauce and heat through.
I'm not supposed to be buying any more ornaments. Nope, I'm not. But... When they're this cute with this much detail and only $1.94 at Walmart...
Well, I had to get one:@)
Ribbon, glitter, bling and a bottle brush tree ~it had my name written all over it.
Triscuit Pumpkin & Spice crackers were a new flavor to me. Gotta tell ya, they're very good! They hit all the flavor notes nicely, pumpkin and spice, have a touch of sweetness and are a great savory addition to our pumpkin spice addiction. I enjoyed them with some pepper jack cheese but can't help but think they'd be amazing with a cranberry cheddar I saw at Aldi or topped with some leftover turkey salad:@)
And I found a little snowman for 25¢ at the thrift store and thought he'd be perfect for my Eagles collection...
All he needed was a little logo added to his hat and a football bead.
He'll fit right in:@)
Remember: Ya gotta grab it when ya see it! And have a happy weekend:@)
Bloggy Buddy Liz has mentioned this Sour Cream Corn Dip a couple times and I knew it would be great for football (and the holiday) season. All of the flavors play together nicely and I really liked the addition of cumin. I've made it a couple times now, this is a nice easy dip recipe that does lend itself to a few substitutions if you're short an ingredient or two... Yellow onion for green is fine and in this pic I subbed drained Rotel for the chiles.
This recipe will feed a big crowd and is easily cut in half (the extra chiles freeze well).
Sour Cream Corn Dip-from That Skinny Chick Can Bake
2 C sharp cheddar cheese, shredded
2-3 C frozen corn, thawed-I used the greater amount
1/2 red bell pepper, diced
4 oz can diced chiles, drained
1 bunch green onion, sliced
1 C mayonnaise
1 C sour cream
1 jalapeno, diced-optional
1 tsp cumin
1/8 tsp cayenne pepper
My boys are grown and on their own and while the day job puts food on the table, it doesn't feed the soul. So this Philly Girl started Pig In Mud. Please join me as I welcome each season and holiday through brief posts focusing on home cooking, baking and crafts. I hope you'll find this a happy place that provides inspiration:@) Lynn