Chewy Caramel with Almonds

I found the recipe here at allrecipes.com

• 1 cup butter or margarine
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract

Directions

1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane. 
3. http://allrecipes.com/recipe/chewy-caramel/
  IMPORTANT: DO NOT USE CHEAP WAX PAPER, MY CARAMEL STUCK TO IT AND IT WAS A PAIN TO GET IT OFF!!!  

If I had to do it again, I would've just sprayed the glass pan...

Cookie balls

One package of Oreo's (if they are double stuffed then take the cream filling out of one row)
1 pkg Cream Cheese
chocolate or white chocolate

Crumble the cookies up and them mix them with a package of cream cheese

Roll them into balls and then refrigerate

after a couple hours


dip into chocolate, I use almond bark, I take a couple bars and melt them in the microwave.  45 seconds, stir and then 45 more seconds.

Candied Almonds

I found the great recipe at allrecipes.com 
This was so good!!!

• 1/2 cup water
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 2 cups whole almonds

Directions

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.  

Peanut Butter Toffee

I found the recipe here at candy.about.com

Peanut Butter is the not-so-secret ingredient in this nutty, crunchy toffee recipe. If you enjoy Peanut Butter Toffee, try using this candy to make Chocolate Toffee Bars.

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients:

• 1 cup crunchy peanut butter
• 1 cup granulated sugar
• 1/3 cup light corn syrup
• 1/3 cup water

Preparation:

1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a medium saucepan over medium heat. Stir until the sugar dissolves.
3. Cover the saucepan with a lid and allow the mixture to boil for 2-3 minutes, then uncover the pan and insert a candy thermometer. Continue to cook the candy, stirring occasionally to prevent burning, until the mixture reaches 305 degrees. This process should take 15-20 minutes over medium heat.
4. As soon as the mixture reaches the proper temperature, remove it from the heat and quickly stir in the peanut butter. Pour the candy into the prepared pan, and spread in an even thickness.
5. Let the candy sit for a few minutes, and once it begins to set, score the top into squares with a sharp knife sprayed with nonstick cooking spray.
6. Allow the candy to cool fully at room temperature, then break it apart along the previously scored lines.
7. Store toffee in an airtight container at room temperature for several days, or in the refrigerator for up to 2 weeks.

Divinity Candy

This was my first time making divinity, I found the recipe here at candy.about.com

Light and fluffy, divinity is a classic! It's also a bit tempermental when the weather is hot and humid, so it is best to attempt divinity in low-humidity conditions.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 3 cups granulated sugar
• 1/2 cup light corn syrup
• 2/3 cup warm water
• 2 egg whites
• 1 tsp vanilla extract (or other flavor of your choice)
• 1 cup chopped nuts of your choice (optional)

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.

Do NOT use the variation, spoon it out it's worth it

Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

I used the variation and regret it!!!  I didn't think about it at the time but ended up pushing out all the fluff and airiness....  :(  But it taste wonderful

Butter Cookies

I found a good butter cookie recipe at food.com

• 8 ounces unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour

Directions:

1. Beat the butter, sugar, salt and vanilla together until smooth and creamy.
2. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
3. Add the flour and mix just until incorporated.
4. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6. Before baking, preheat the oven to 325°F.
7. Line your baking sheets with parchment.
8. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).  I ended up using a cookie press, so much easier especially since mine is battery operated.
9. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.

Read more: http://www.food.com/recipe/worlds-best-butter-cookies-50684#ixzz1gwIBPMxz

Cute Rag Quilt

I saw this very cute rag quilt and think I'm going to have to give it a try...

Head on over to beverlys.com for an awesome instructional video and other great instructions and ideas... 

Rag Quilt Supplies:

-8” squares of flannel (a 35” square blanket will take 1/2 yard each of 5 flannel patterns) Dimensions of your quilt will be determined by the # of squares you choose.

-Spring action scissors recommended

-Sewing machine Optional-1 1/4 yards of batting

Rag Quilt Directions:

DO NOT PRE-WASH FLANNEL OR BATTING

Read through all directions before beginning.

1. Cut 8” squares out of all your prints.

2. Take two squares of the same print (wrong sides together) and stitch together with a 1/2" seam. (Optional – put 8” square of batting between the 2 pieces before stitching. After stitching a 1/2" seam around the edge, open the seam and trim away batting close to the seam without cutting seam. Top stitch an “X” over the block going from corner to corner.)

3. Lay your sewn squares out to create your design (this quilt is 5 squares by 5 squares.).

4. Sew the blocks together in strips. Do this by sewing the squares together with a 1/2" seam placing the backs of each square together and stitching. (I pinned my squares into strips and then sewed them together.)

5. Once the strips are sewn together, sew the strips to one another with 1/2" seams and backsides together. Pin strips together being sure to match seams. (When matching seams pin first strip with seams pressed down and second strip seams pressed up.)

6. Snip each seam and entire outer perimeter of quilt edge. Snip at 1/2” intervals and to within 1/8” of all seams. Be careful not to cut into the stitching.

7. Now wash your rag quilt in warm water and detergent. Use no fabric softener (yet).

8. Shake quilt well before drying (no dryer sheets). Clean lint trap once or twice during drying.

9.Repeat wash and dry only this time, use fabric softener or dryer sheets. Clean lint trap half way thru.

The meaning of Christmas

For me the meaning of Chirstmas starts here....
I love this picture

Orange Vanilla and Cinnamon Scrub

Ingredients:
Brown Sugar
Avocado Oil
Vitamin E Oil
Vegetable Glycerine
Essential Oil
Vanilla Extract

add one cup of Avocado Oil, a tablespoon of Vitamin E Oil, and 20 drop of essential oil, mix them together

then add 3/4 of a brown sugar bag to the mix and a tablespoon of vanilla extract

I bought these cute bottles at the party store

added a little label and mode podged it to the bottles

Then I added directions...

Crayon Wreath

Last year I made these wreaths for Madi's teachers and they loved them. 
I made them again for Madi's teachers this year.
Items you'll need:

Embroidery Hoops, one at least 2 inches larger than the other. (Click on the link and it will give you an example.

A box of at least 64 crayons
Ribbon, two types (one for looping around the crayons and one for the bow and hook on back)
School items to glue on top.  One time I used pencils, rulers, erasers.  Whatever you want

I used two embroidery hoops one bigger than the other.  The hoops come with two hoops (to hold the fabric you are embroidering) you use only one hoop, so you'll have enough hoops to make two.  If you use the hoop with the screw tightener be sure to remove the screw and glue the two ends together.

Take all the crayons out of the box, (it makes it easier to glue them on) I put all my crayons in an order, you can do what you wish...

I placed the two hoops together, the smaller one inside the larger one and started gluing the crayons around it with a glue gun.  Be sure to glue the paper part of the crayon, or all you'll get is a waxy mess) 

When finished lace a 1/2 inch ribbon around the crayons.  I usually use an inch ribbon to make the bow and hook for the back.  I glue the ribbon the the back to the hoops (both to ensure it is secure)

 Then I had bought some cute art from all-a-dollar

Chrisp Chicken Burritos

I found this while on Pinterest, I love that place....

I combined a package of cream cheese, a big can of canned chicken and half a bag of real bacon bits.

 mix together

 I cut the tortillas in half and placed the mixture

 and rolled it, put a toothpick in to hold it together

 and deep fried it for 2 minutes

 These were so yummy and a hit with the hubby and Moo!!!  She's four and ate three of these :)