Thursday, December 30, 2010

♥ White Christmas indeed! ♥

Here on the east coast, we have been blasted with snow showers for a few weeks now. I did get snow for my birthday, the 18th, and on Christmas day too! Now we have about 5" sitting around. I have to admit, though, I am more of the "decorative" snow type...you know, the snow that clings to the grass and trees, but leaves the sidewalks & roadways clear. ;) When I was younger, I didn't mind all the snow, but unfortunately, I got older somewhere along the line, and now I worry about falling on black ice, or just regular ice for that matter. But I love it when it snows and I don't have to go to work or have to go out anywhere that day! I love to curl up and read or work in my craft studio.

I only had to work 3 days this week, so I'm actually off today thru Sunday. I think I will open my Accuquilt Go! box and try it out! I am really excited to try making my first quilt. Ugh. I hope it goes well! Wish me luck! :)

Hope you have a wonderful New Years Day! Are you making any New Year Resolutions this year? I think I gave up on those a few years ago, but I do try to "set goals" for the new year. I hope to get my Etsy shop up and running better this year. I have so many new ideas for items! I wish there were more hours in the day, just for crafting!! Do you have any goals or resolutions for the new year?

Tuesday, December 28, 2010

♥ Tea on Tuesday: Chocolate Snowballs ♥

Ingredients:
* 3/4 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/4 cup milk
* 1 teaspoon Pure Vanilla Extract
* 2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* Confectioners' sugar

Directions:
* In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
* Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Yield: 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 83 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 96 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

~~yummy recipe and photo from: Chocolate Snowballs published in Country Woman Christmas~~

Monday, December 27, 2010

♥ NEW....Vignette in Stitches Blog ♥

Yay, I found another crafty blog! It's especially for people that are going to be doing projects out of "Vignette" - CLICK HERE TO VISIT. Perri has put a post on there today that is for an Issue 1 Vignette give away. I would LOVE to get a copy of this! Run over and join in on the fun!! :)

Tuesday, December 21, 2010

♥ Tea on Tuesday: Peanut Butter Kiss Cookies ♥

I love these! They get "wows!" but they're so easy to make!!

Ingredients:

* 1 cup peanut butter
* 1 cup sugar
* 1 egg
* 1 teaspoon Pure Vanilla Extract
* 24 milk chocolate kisses

Directions:

* In a large bowl, cream peanut butter and sugar. Add the egg and vanilla; beat until blended.
* Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked. Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Yield: 2 dozen.

Note: This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Nutrition Facts: 1 cookie equals 123 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 57 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

~~
yummy recipe and photo from: Peanut Butter Kiss Cookies published in Quick Cooking November/December 2003~~

Tuesday, December 14, 2010

♥ Tea on Tuesday: Crisp Lemon Tea Cookies ♥

Ingredients:
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1 tablespoon milk
* 1/2 teaspoon Pure Vanilla Extract
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon ground cinnamon

FROSTING:
* 2 tablespoons plus 1 teaspoon butter
* 1-1/2 cups confectioners' sugar
* 2 tablespoons lemon juice
* Assorted M&M's miniature baking bits

Directions:
* In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and cinnamon to creamed mixture. Shape dough into an 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
* To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
* For frosting, in another small bowl, cream butter and confectioners' sugar. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

Yield: 2 dozen.

Note: This recipe does not use eggs.

~~yummy recipe and photo from: Crisp Lemon Tea Cookies published in Simple & Delicious November/December 2008~~

Thursday, December 9, 2010

♥ Gift In A Jar: Cranberry-Chocolate Chip Cookie Mix ♥

Ingredients:
* 1-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 3/4 cup packed brown sugar
* 1 cup (6 ounces) semisweet chocolate chips
* 1/2 cup dried cranberries
* 1/2 cup chopped walnuts
* 1/2 cup quick-cooking oats

ADDITIONAL INGREDIENTS:
* 2/3 cup butter, softened
* 1 egg
* 3/4 teaspoon vanilla extract

Directions:
* In a small bowl, combine the flour, baking soda, salt and cinnamon. In a 1-qt. glass container, layer the flour mixture, brown sugar, 1/2 cup chocolate chips, cranberries, walnuts, oats and remaining chips. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total).

* To prepare cookies: In a large bowl, beat the butter, egg and vanilla until blended. Add cookie mix and mix well.
* Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks.

Yield: 2-1/2 dozen.

~~yummy recipe and photo from: tasteofhome.com~~

Tuesday, December 7, 2010

♥ Tea on Tuesday: Tiny Christmas Sandwich Cookies ♥

Ingredients:
* 1 cup sugar, divided
* 2 to 3 drops red food coloring
* 2 to 3 drops green food coloring
* 1/2 cup butter, softened
* 1/2 cup shortening
* 1/4 cup confectioners' sugar
* 1 teaspoon almond extract
* 2-1/3 cups all-purpose flour

FROSTING:
* 2 cups confectioners' sugar
* 3 tablespoons butter, softened
* 4-1/2 teaspoons heavy whipping cream
* 3/4 teaspoon almond extract
* Red and green food coloring, optional

Directions:

* In a small bowl, combine 1/2 cup sugar and red food coloring; set aside. In another small bowl, combine remaining sugar with green food coloring; set aside.
* In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Shape into 1/2-in. balls.
* Place 1 in. apart on ungreased baking sheets. Coat bottom of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed.
* Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
* For frosting, in a small bowl, combine the confectioners' sugar, butter, cream and extract. If desired, tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; top with remaining cookies.

Yield: 5 dozen.

~~yummy recipe and photo from: recipe.com~~

Saturday, December 4, 2010

♥ Crochet: Vintage Blue & White Potholders ♥

original photo from Coats & Clark
This free pattern and photo originally published by Coats & Clark's O.N.T. Pot Holders, Book No. 312.

Materials:
J. & P. COATS "KNIT-CRO-SHEEN" METALLIC, Art. A.64: 1 ball each of No. M.1.S White and No. M.68 Skipper Blue.

Milwards Steel Crochet Hook No. 2/0 (double zero).

White felt...Bone ring.

Use thread double throughout.

Directions:
Starting with Skipper Blue, make a chain 8 inches long. 1st row: Sc in 2nd ch from hook and in each ch across until row measures 6 inches. Cut off remaining chain. Drop Skipper Blue. 2nd row: Attach White to first sc made, sc in same place and in each sc across, draw dropped Blue loop through, drop White. Ch 1, turn. 3rd row: Sc in first sc, * sc at base of next sc 2 rows below (long sc made), sc in next sc on row in work. Repeat from * across, ending with a long sc, drop Blue. 4th row: Draw a loop of White through first sc, ch 1, sc at base of first sc 2 rows below, * sc in next sc on row in work, sc at base of next sc 2 rows below. Repeat from * across, draw dropped Blue loop through loop on hook, drop White. Ch 1, turn. 5th row: S c in each sc across. Drop Blue. 6th row: Draw a loop of White through first sc and sc in each sc across, draw dropped Blue loop through loop on hook, drop White. Ch 1, turn. Repeat 3rd to 6th rows incl until piece is square. Break off.

EDGING ... 1st rnd: Attach Blue to any corner, 3 sc in same corner, sc closely around, making 3 sc in each corner. Join. 2nd rnd: Sl st in each sc around. Join and break off. Line with felt. With Blue, sc closely around bone ring. Sew in place.

Thursday, December 2, 2010

♥ Gift In A Jar: Christmas Cookies ♥

With layers of vanilla chips, oats and dried cranberries, this delectable cookie mix looks as good as it tastes! For a special gift, tuck a jar in a pretty basket with wooden spoon, cookie sheet, kitchen timer and instructions.

Ingredients:
* 1/3 cup sugar
* 1/3 cup packed brown sugar
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup quick-cooking oats
* 1 cup dried cranberries
* 1 cup vanilla or white chips

ADDITIONAL INGREDIENTS:
* 1/2 cup butter, melted
* 1 egg
* 1 teaspoon vanilla extract

Directions:
* In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool dry place for up to 6 months.
* To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes.
* Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool.

Yield: 3 dozen.

~~Recipe from: Christmas Cookies in a Jar published in Country Woman Christmas Annual 2003~~