Wednesday, September 20, 2017

Went Junkin' -1980's(?) Small Ceramic Christmas Tree

Some have said I have a bit of a Christmas Tree problem... The word "intervention" has even come up once or twice:@) I say they make me happy and when I find something this neat at the thrift store I just have to bring it home! This little Ceramic Christmas Tree is only 9" tall, 5" wide and lights up beautifully. It's handmade and the only bummer is the person didn't etch the year it was made on the bottom, but I'm guessing it was in the 80's.

Here it is turned on but with poor lighting... Gotta work on that.

I'm really excited to set it up between the two wooden deer my brother made years ago, can't wait to see the scene all lit up:@)
This new tree is more than twice the size of the white one.

Grab it when you see it and have a happy day:@)

Monday, September 18, 2017

Three Hot Sauce Buffalo Chicken Popper Dip

If you like hot sauce, chances are you have more than one brand in the house. Um, I like hot sauce:@) My mailman mentioned making some amazing wings by mixing the three below (and adding a stick of butter...) I decided to use that as inspiration, minus the stick of butter, and whipped up this Three Hot Sauce Buffalo Chicken Popper Dip, it comes together fairly quickly and can easily be doubled or quadrupled for your next football party. As written, the recipe is good for one or two people.

 Instant Pot/pressure cooker: half of a frozen breast, 1 C water, liberal sprinkling of seasoned salt, set time to 28 minutes. 
Automatic release, remove chicken and shred.
 The dip is really good with celery, I bet it'd be great with sliced peppers too.
This dip is piggy approved!

Three Hot Sauce Buffalo Chicken Popper Dip
1/2 C shredded, cooked chicken
1/2 C shredded cheese, either Jack or cheddar-I had cheddar
2 oz cream cheese, softened
1 Tblsp Frank's Hot Sauce
1 Tblsp Crystals Hot Sauce
1 Tblsp Texas Pete Hot Sauce
1 tsp butter, softened-add more if desired
1 good size jalapeno, 1/8" dice-I cleaned my pepper of seeds and membrane
breadcrumbs for the top
  1. Mix everything well, pat into small baking dish and top with breadcrumbs.
  2. Bake at 350 degrees for 30 minutes.
  3. Serve warm with tortilla chips, potato chips, crackers, celery, etc.
Enjoy a munchie and have a happy day:@)

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Friday, September 15, 2017

TGIF!


Happy Weekend Everyone:@)

Tuesday, September 12, 2017

No-Bake Small Pumpkin Cheesecake, Using Jello Pumpkin Spice Instant Pudding

I was tickled by an old 1959 ad from Jello and since we're officially into the season of all things pumpkin spice... I thought I'd update the recipe by using Jello Pumpkin Spice Instant Pudding. That turned out to be a good idea:@) We were all pleased with just how tasty this No-Bake Pumpkin Spice Cheesecake turned out to be, and ya gotta love that it doesn't make a ton of leftovers too!
I sprinkled the top with 1 Tblsp sugar mixed with 1/4 tsp pumpkin pie spice.


Tips: Aka... Let's all learn from Lynn's mistakes:@)
  • It's a good idea to set the purchased crust into a pie plate for stability. 
  • The most important thing is to have the cream cheese at room temperature and soft. 
  • Mix the cream cheese by itself for a bit to get it smooth and creamy, then add the milk.
Busy Day Small No-Bake Cheesecake-from Jello
8 oz cream cheese, softened
2 cups milk-I used half and half
4 oz Jello Instant Pudding, lemon, *pumpkin, chocolate, whatever sounds good for cheesecake
purchased small graham cracker crust
*Options: If making the pumpkin flavor, add 1/4 tsp extra pumpkin pie spice to mixture and sprinkle top with 1 Tblsp sugar mixed with 1/4 tsp pumpkin pie spice. ~Or~ add 1/2 tsp extra pumpkin pie spice to the mixture and top with whipped cream.
  1. Mix cream cheese and 1/2 C milk, blend well.
  2. Add remaining milk and pudding mix. Blend with beater or whisk about 1 minute. Mix quickly and don't over beat.
  3. Pour at once into pie shell.
  4. Chill at least one hour before serving (the longer the better).
Have a sticky sweet happy day:@)

Saturday, September 9, 2017

Canning Sweet Jalapenos with Carrots and 9 Other Jalapeno Preserving Ideas

Someone recently asked me what to do with an abundance of garden jalapenos. A good problem to have, and I'm here to help:@)  I tried this Happy Trails Candy and was really pleased with how good it was! This is a nice little treat with Chili, or to serve with cheese and crackers or on an Antipasto platter. Heck, I can even see it loaded on a slice of pizza!
  
And look at all that great color folks, green, red, white and a touch of orange... 
Sounds like a nice little Christmas gift. Just sayin'

Tip: The veggies will cook down and shrink, don't think you have too much. You really want to pack your jars so the veggies don't float. I also removed the seeds and membranes from my jalapenos, I'm going to try leaving them in for the next batch.

Happy Trails Candy-from Canning Homemade (their pic is awesome!)
1 1/2 lbs jalapenos, sliced
1 C carrots, peeled and sliced 1/4"
Red pepper, they used 4 Anaheim, I used a red bell pepper (or just use red jalapenos)
1 small onion, cut in half and sliced
2 C cider vinegar
4 C sugar
1 1/2 Tblsp mustard seed
2 Tblsp garlic powder
  1. Add vinegar, sugar, mustard seed and garlic powder to pot. Bring to a boil, reduce to simmer, simmer for 5 minutes.
  2. Add veggies and simmer for 5 minutes.
  3. Tightly pack veggies into jars, fill with liquid to 1/4" from top.
  4. Wipe rim, add lid and band. Boil in water bath for 15 minutes.
  5. Remove from water, place jars on towel, listen for pops and love life:@)

Preserve the last of summer and have a happy day!

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Thursday, September 7, 2017

Football (Eagles) Tree 2017

Are you ready for some football??? You know I am:@) After a nice long summer break I'm happy to be back in Blogland and wanted to share my little silver tree all decorated in Eagles green to celebrate a new football season! We might even have something to cheer about this year in Philly...
Hopes are high any way.

New this year: I found the set of two jersey ornaments on after Christmas clearance for 67¢ at Walmart and added a little word embellishment.
(And yes, I'm sending kisses to management for finding Carson Wentz a couple shiny new toys to play with.)

Depending on which part of Philly you're from you might pronounce the team like Iggles, yep.

Any way you say it, it means one thing... 
Sunday dinner with the kids will be in front of the TV for the next few months:@)

Thanks for stopping by folks, have a happy day!

Saturday, June 10, 2017

Grilled Buffalo Butternut Squash and Pineapple

I've always associated butternut squash with the fall but this Grilled Buffalo Butternut Squash with Pineapple is a great summer side dish! The sweet squash and pineapple play nicely with hot sauce, and if you're inclined... Some sliced jalapeno would be a colorful addition too:@) Please do serve this with either an extra shot of hot sauce once off the grill or even better yet, pass the bottle at the table.
Leftovers? Mix with black beans (maybe some pork) and serve on a salad or in a burrito-very nice! 

Grilled Buffalo Butternut Squash and Pineapple
Approx 2 lbs butternut squash, peeled, seeded and cut into 1/2" chunks
15oz can pineapple chunks, drained well
1/4 C buffalo sauce-I used Frank's Wing Sauce
2 Tblsp oil-I used vegetable oil
a few grinds black pepper
salt to taste before serving
  1. Mix squash, pineapple, hot sauce, oil and pepper and let marinate for 30 minutes. I use a Lock-N-Lock bowl and flip it over occasionally.
  2. Heat grill pan to ~hot~, approx 15 minutes on gas grill. Spoon squash/pineapple into grill pan, reserve marinade and close grill cover. Reduce heat to medium/high.
  3. Allow to begin to char then stir. Cooking time will be approximately 20 minutes depending on how thick the squash is. Stir and check periodically for tenderness and pour what's left of the marinade over the squash/pineapple the last couple minutes of grilling.
  4. Serve with additional hot sauce.
Let's get grillin' and have a happy day:@)

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