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This will be my first time doing challenges and I'm super excited. See, today is my birthday and it's a very special birthday. Last October I was diagnosed with a very aggressive form of breast cancer. Life was a whirlwind for many months following, my doctors didn't waste any time thank goodness. Today I am celebrating an NED (no evidence of disease) birthday! Yay! I plan on many more to come.
So...my house is a mess, laundry needs folded, floors need cleaned, bathrooms scrubbed, blah, blah, blah. I am not doing ANY of that today! LOL I am going to spend the day making cards for the challenge and preparing for the event I have planned on the 15th. I'm teaming up with Friends of the Bald Woman and inviting everyone to come make cards, mini-clipboards, and bookmarks that will go in chemo care packages. I can't wait!! Pretty sure this is the start of a new birthday tradition.
Hello everyone and thanks so much for participating. You are touching lives.
Lora
PS - Almost forgot my recipe for the day. lol I've recently discovered the goodness of Quinoa. Chop up some onion and garlic, sautee in olive oil (or canola). Add 1 cup quinoa and brown for about 3 min. Add 2 cups chicken or veggie broth, basil, black pepper, cumin, & oregano and simmer for 15-20 min until the quinoa is "clear". Serve over baby spinach. My kids love it!
It's nice to meet you, Lora! Thanks for joining in and sharing your story. Happy birthday to you!
Oh my, see what I miss when I go to work..LOL! ....y'all have been chatterin away..I'll have to find an easy recipe, I'm kinda tired of typing after doing a 160 page cookbook which is the work gang's fundraiser this yr for Susan G Komen Race for Cure. They are going well but 400 recipes is a lot of typin....but I will have to try the punkin bread....I have some left in the freezer from last yr and still have 4 on the vine from this yr. Better get to bakin....
VSN Coordinator Splitcoast Gallery Moderator Chat Box Bling Chick
Join Date: Jun 2006
Location: Between The Rainbows And The Rain
Posts: 65,417
Heehee Connie!
Mish....I love that song too!!
Sheri! Wow!! That's awesome!! I'm working (slowly) on a Murphy Family Cookbook....my sweet and awesome MIL has fabulous recipes and my SIL and I want to eventually make up a cookbook for Christmas gifts for the whole family. And it's a BIG Irish family!!!! LOL
Oh Lydia! That meatloaf sounds delicious! I have never had a lot of success making meatloaf but I like it a lot. I'll definitely try your recipe - I'm hungry already. (Oh, maybe that's because I haven't had breakfast yet.)
Hi Val! have not seen you in a while - hope you have been well yes?
This will be my first time doing challenges and I'm super excited. See, today is my birthday and it's a very special birthday. Last October I was diagnosed with a very aggressive form of breast cancer. Life was a whirlwind for many months following, my doctors didn't waste any time thank goodness. Today I am celebrating an NED (no evidence of disease) birthday! Yay! I plan on many more to come.
So...my house is a mess, laundry needs folded, floors need cleaned, bathrooms scrubbed, blah, blah, blah. I am not doing ANY of that today! LOL I am going to spend the day making cards for the challenge and preparing for the event I have planned on the 15th. I'm teaming up with Friends of the Bald Woman and inviting everyone to come make cards, mini-clipboards, and bookmarks that will go in chemo care packages. I can't wait!! Pretty sure this is the start of a new birthday tradition.
Hello everyone and thanks so much for participating. You are touching lives.
Lora
PS - Almost forgot my recipe for the day. lol I've recently discovered the goodness of Quinoa. Chop up some onion and garlic, sautee in olive oil (or canola). Add 1 cup quinoa and brown for about 3 min. Add 2 cups chicken or veggie broth, basil, black pepper, cumin, & oregano and simmer for 15-20 min until the quinoa is "clear". Serve over baby spinach. My kids love it!
HAPPY BIRTHDAY! What a wonderful day it is! So happy you are healthy aagain and able to play along with all of us!!
I got this recipe from a friend & neighbor who made it for me last Christmas (it is yum-MAY!) Enjoy!!
NOTE - be careful, it is very hot. I like to use a 2 qt measuring cup with a handle. Hot candy can burn you very badly, it is hotter than 300 degrees! Be particularly careful if you have a microwave installed above counter height. Always use oven mitts to handle the bowl.
English Toffee
1-1/3 to 1-1/2 stick butter
1cup brown sugar
1/3 bag choc chips (milk choc is best!)
1 cup chopped nuts, divided (walnuts or almonds) I usually use almonds.
Butter a cookie sheet. (you don’t need to, plenty of butter in recipe if you use a nonstick pan)
In microwave-safe bowl, melt butter and sugar for 1 1/2 minutes. (I use 2 qt pyrex measuring cup with handle for safety)
Remove and beat with whisk until blended.
Microwave for 4 minutes. (I stir after 2 minutes)
Remove and beat in 1/4 c. nuts.
Microwave 1-1/2 to 2 minutes more (smell for the burn!). *****
Dump into pan and sprinkle with chips.
Wait 5 minutes, then spread with back of spoon.
Sprinkle with nuts, and refrigerate for 1 hour.
Break up into pieces.
Store in an airtight container.
******* This is the critical part. Smell for the toffee flavor. Take it out too soon, the toffee will be grainy like brown sugar. Take it out too late, it will burn. For my microwave it is between 1:30 and 1:40.
Measuring, chopping and cooking takes about 25 minutes.
Hi Val! have not seen you in a while - hope you have been well yes?
Hi Meredith! Good to see you! I've been around, trying to participate in a challenge now and then. I really really wish I had time this month to do all the HYCCT challenges. Everything is going well, but I just seem way too busy all the time. Burning the candle at both ends, ya know?
I have to work Tuesday, but hope to participate early ... or late. ha!
Oh this is excellent! Thanks for this recipe. I have a friend who makes it every so often and I'm always begging her for some. I just love this stuff and make what she gives me last as long as I can. She times it just perfect so it comes out with great flavor and easy to break. I've never been good at making candy, but I might have to try this myself.
Quote:
Originally Posted by Crafty Math Chick
I got this recipe from a friend & neighbor who made it for me last Christmas (it is yum-MAY!) Enjoy!!
NOTE - be careful, it is very hot. I like to use a 2 qt measuring cup with a handle. Hot candy can burn you very badly, it is hotter than 300 degrees! Be particularly careful if you have a microwave installed above counter height. Always use oven mitts to handle the bowl.
English Toffee
1-1/3 to 1-1/2 stick butter
1cup brown sugar
1/3 bag choc chips (milk choc is best!)
1 cup chopped nuts, divided (walnuts or almonds) I usually use almonds.
Butter a cookie sheet. (you don’t need to, plenty of butter in recipe if you use a nonstick pan)
In microwave-safe bowl, melt butter and sugar for 1 1/2 minutes. (I use 2 qt pyrex measuring cup with handle for safety)
Remove and beat with whisk until blended.
Microwave for 4 minutes. (I stir after 2 minutes)
Remove and beat in 1/4 c. nuts.
Microwave 1-1/2 to 2 minutes more (smell for the burn!). *****
Dump into pan and sprinkle with chips.
Wait 5 minutes, then spread with back of spoon.
Sprinkle with nuts, and refrigerate for 1 hour.
Break up into pieces.
Store in an airtight container.
******* This is the critical part. Smell for the toffee flavor. Take it out too soon, the toffee will be grainy like brown sugar. Take it out too late, it will burn. For my microwave it is between 1:30 and 1:40.
Measuring, chopping and cooking takes about 25 minutes.
Does anyone else use Pinterest to find delicious recipes? I love recipes, but what really suckers me in are ones with PICTURES! Since Pinterest is ALL pictures, my visual "cookbook" of things to try making is huge:
That really makes me want a crock pot, sounds heavenly; there were some scrummy crock-pot recipes shared last year too.
DH teases me because I always have about half a dozen packs of cranberries in the freezer .
I have NO idea how to survive without a crock pot! I use it quite a bit and absolutely LOVE it!!!! I'll have to give that recipe a try.
Does anyone else use Pinterest to find delicious recipes? I love recipes, but what really suckers me in are ones with PICTURES! Since Pinterest is ALL pictures, my visual "cookbook" of things to try making is huge:
I have a pin board for recipes - I have found some great ones on Pinterest and also use it to pin recipes I find elsewhere online. I'm following yours now, too!
I love Pinterest too! I had heard about it on several decorating blogs I follow and I had no idea what it was. Went to check it out and it is really neat. I have a board for recipes, crafty ideas, home decorating ideas. It's so nice to have all these ideas in one place. I pin projects I see on stamping blogs so then I can browse what I want to try next. Before I just had a long list of web addresses in a Word file but without opening them sometimes it was hard to know what was what. Now all I do is look at the photo on Pinterest. I've found several yummy looking recipes too that I have to try!
Lydia, I forgot...are we suppose to put the challenge card number on the back of the cards?
Connie
I was wondering about the back of cards also. I usually put my "made with love by..." on the back of my personal cards, but wasn't sure whether I should even put "hand stamped" on the back of the ones I'm sending to MDA.
SCS Community Manager Splitcoast Dirty Dozen Alumni
Join Date: Jul 2004
Location: Austin, TX
Posts: 23,831
Quote:
Originally Posted by eliotstamps
I have a pin board for recipes - I have found some great ones on Pinterest and also use it to pin recipes I find elsewhere online. I'm following yours now, too!
Me too! I love that it organizes my online finds for me - I frequently have Pinterest up while I'm cooking! Such great stuff.
Oh and feel free to put hand stamped by, etc. on the back of your cards!!
Hi everyone! I missed this challenge last year and am so excited to have found it this year. I have already made three of my cards and am going to work on more tonight. Love that we are donating the cards to a such a great cause!
I just checked out Pinterest website a little, but will definitely have to check it out when I have more time. To add to everyone's meatloaf recipes - Recently I started making my meat loaf with an egg, half a cup (or so) of stuffing mix and a packet of Hidden Valley Ranch Dressing. It short and simple and my family loves it!
this sounds awesome!! I love candy you can make in the microwave - thanks for sharing it.
Quote:
Originally Posted by Crafty Math Chick
I got this recipe from a friend & neighbor who made it for me last Christmas (it is yum-MAY!) Enjoy!!
NOTE - be careful, it is very hot. I like to use a 2 qt measuring cup with a handle. Hot candy can burn you very badly, it is hotter than 300 degrees! Be particularly careful if you have a microwave installed above counter height. Always use oven mitts to handle the bowl.
English Toffee
1-1/3 to 1-1/2 stick butter
1cup brown sugar
1/3 bag choc chips (milk choc is best!)
1 cup chopped nuts, divided (walnuts or almonds) I usually use almonds.
Butter a cookie sheet. (you don’t need to, plenty of butter in recipe if you use a nonstick pan)
In microwave-safe bowl, melt butter and sugar for 1 1/2 minutes. (I use 2 qt pyrex measuring cup with handle for safety)
Remove and beat with whisk until blended.
Microwave for 4 minutes. (I stir after 2 minutes)
Remove and beat in 1/4 c. nuts.
Microwave 1-1/2 to 2 minutes more (smell for the burn!). *****
Dump into pan and sprinkle with chips.
Wait 5 minutes, then spread with back of spoon.
Sprinkle with nuts, and refrigerate for 1 hour.
Break up into pieces.
Store in an airtight container.
******* This is the critical part. Smell for the toffee flavor. Take it out too soon, the toffee will be grainy like brown sugar. Take it out too late, it will burn. For my microwave it is between 1:30 and 1:40.
Measuring, chopping and cooking takes about 25 minutes.
__________________
Vicki
big time supply collector
part time scrapbooker & stamper
Oh my goodness, I've just revived from passing out - no. not swooning over boys - it was the sugar hit I took, just looking at your Brown Sugar Cupcakes over on your blog, Victoria - I AM SO MAKING THOSE. NOW. RIGHT NOW. I'm off to check my cupboards for ingredients.....
Quote:
Originally Posted by sewsplendidstamper
I might have a recipe or 17 to share.
Cash? I have kids
Cat? WE put down our beloved Jeopardy in July. 15 years old.
But I can talk about boys and tv LOL AND boys ON tv!
<-------like HIM! *swoon*
__________________ Bridget
My blog:Bridgets Paper Blessings
Designing for Sweet and Sassy Stamps and Flourishes Beautiful World Tour Team
SCS Gallery Moderator Tickle a Teapotter Coordinator
Join Date: Jul 2007
Location: Dublin, Ireland
Posts: 44,211
Choco Peanut Breakaways
I'm in with another recipe. I made a little square envelope for my round card and cello-bagged everything so far, so I'm all up to date on that front...
Specially for Lydia - this comes from a book called Boston Tea Parties - or something like that, I've lost the cover .
1 cup butter, softened
1 1/2 cups dark brown sugar, packed down
1/4 cup dark corn syrup
2 cups flour
6 oz chocolate chips
1 cup salted peanuts
1 egg.
Cream together the butter and sugar. Stir in everything else.
Spread in a greased 15" x 10" jelly-roll pan and bake at 375F for 20-25 minutes. Do not overbake (don't ya love recipes that say this and don't give you a guideline!! and it's so long since I've made them I can't remember.) Either cut into squares while still warm or cool and break into pieces.
Yield: 5 dozen - not for me it's not!!
The white chili is yummy. A huge family fave. It's one of those sort of toss in everything you have.
Basically it's chili minus the tomatoes
brown ground turkey set aside
in a little oil saute a diced onion and any and all chili spices you'll use (chili powder, cumin, mustard seed, chipotle, garlic) I tend to go heavy on the seasoning in this recipe since I'm not using beef or tomatoes.
then add 2 cans each garbanzo beans and white beans (navy or cannelini) and one bag frozen black eyed peas (or two cans if you can find them)
add back turkey
pour at least 32 oz chicken broth over everything (use salt free so you can control that) and taste for spices and salt.
simmer until everything is warm with the lid on. Take off lid for last ten minutes to concentrate the broth.
We eat this over millet and add just a little sour cream.
SCS Community Manager Splitcoast Dirty Dozen Alumni
Join Date: Jul 2004
Location: Austin, TX
Posts: 23,831
Quote:
Originally Posted by Cook22
I'm in with another recipe. I made a little square envelope for my round card and cello-bagged everything so far, so I'm all up to date on that front...
Specially for Lydia - this comes from a book called Boston Tea Parties - or something like that, I've lost the cover .
1 cup butter, softened
1 1/2 cups dark brown sugar, packed down
1/4 cup dark corn syrup
2 cups flour
6 oz chocolate chips
1 cup salted peanuts
1 egg.
Cream together the butter and sugar. Stir in everything else.
Spread in a greased 15" x 10" jelly-roll pan and bake at 375F for 20-25 minutes. Do not overbake (don't ya love recipes that say this and don't give you a guideline!! and it's so long since I've made them I can't remember.) Either cut into squares while still warm or cool and break into pieces.
Yield: 5 dozen - not for me it's not!!
OMG this looks so good!! I might make it without the chocolate and report back!!
Well. So far all the recipes I see are just plain fattening! LOL!!! My husband and I just lost 40 pounds (each) so I'm not ready to put that back on my backside. However, I made something the other night that we both decided was the best thing I have ever made. Here goes:
1 head of cabbage, sliced (remove the core from the cabbage of course)
1 onion, chopped
2 Gala apples, peeled, cored and chopped in bite size chunks (Galas are my personal favorite so if you prefer something else - go for it)
1 package of "Polish" sausage - I used turkey because there's a lot less fat.
About a tablespoon of caraway seeds. Don't be stingy. I didn't measure them. I used half of one of those little short spice containers.
You can use butter if you like, but I put 1 tablespoon (approximately) of olive oil in a Dutch oven. I added the onion and sausage and let the onions cook and the sausage brown. Then I added the cabbage, apple and caraway seed. After stirring everything together, I put the lid on the Dutch oven and went upstairs to take a nice hot bath while the pot simmered. (Probably half an hour) I like the cabbage a bit crisp so you can cook it longer if it suits your fancy.
I served it with Food for Life Genesis 1:29 Sprouted Grain & Seed Bread (certified organic!). If you haven't tried this bread - you must! It is the best stuff I have ever eaten and it's not empty calories (lots of fiber). I have to make a 60 mile round trip to the health food store to get it, but it is worth it. I keep it in the fridge (and freezer) so I warm it up before serving by wraping it in a paper towel and zapping it in the microwave. Somehow that seems a bit extreme for certified organic bread, but what are ya gonna do? It taste so good warm. Unfortunately, since we have lost weight I now forego the slathering of butter, but it's very very tasty without anything added.
Now I'm getting hungry! And yes, when you decide to lose that much weight you have to actually cook and stop eating junk food - which we were both very good at doing. Tonight we are having sirloin steak with asparagus and butternut squash. (And some of that wonderful bread!) Yummmmm.
__________________
Rebecca Sue
"Nothing is more important than this day." Goethe
VSN Coordinator Splitcoast Gallery Moderator Chat Box Bling Chick
Join Date: Jun 2006
Location: Between The Rainbows And The Rain
Posts: 65,417
Hey! My recipe only has 1 t. of butter per slice! That's not bad for punkin bread!!!!
Ummmm...however....do NOT ask me for the Crock Pot Mac & Cheese or the Krispy Kreme Trifle unless you are sitting at the ER ready for an angioplasty!!!!
Really Good (and easy) Toffee Recipe
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