DIY Stylish Dry Erase Marker Boards

Let's face it, dry erase boards are really super. However, I don't like that they are rather ugly and not really something I want hanging on my wall. They do not dress up the decor of the room and sort of industrialize the surroundings.

Now, the coolest of cool is that the dry erase markers will write on most non-porous surfaces and that makes endless decorating possibilities.

With my creativity hat on, I headed off to the $1 store to purchase four 8x10 picture frames. I looked around the store for something to use for the background inside the frame without overpowering the writing surface. I still wanted to be able to differentiate between the background and the marks.  I found some cute plastic school folders...that will do.

I used the cardboard insert inside the picture frame as a template for cutting the folder. I placed the newly cut background inside the frame, behind the glass, and reattached the back. I hung one by the front door. I put magnets on the back of one and place it on the fridge.  If you don't want to use nails, the peel and stick Command Strips by 3M work nicely.

TA-DA! These are very stylish, decorative and handy dry erase boards!  I can even change the backgrounds for the seasons. NICE!

NOTE: Attach a dry erase marker with some Velcro or a ribbon and attach it to the outside edge of the frame. Because I used picture frames, I don't have to hang them at all, but I can set them on any surface, too!

$1 Store: Live, Laugh, Love

I was shopping at a national greeting card store and came across a set of really cute

framed art...Live, Laugh, Love. I checked the price tag and nearly dropped them, $29!!!!  Nah, I think I could come up with something just a cute and WAY cheaper.

At the $1 store I found the perfect 5 x 7 frames (three of them). When I got home I went to my closet to pick out some great background paper from my assortment of gift wrapping paper. I found three that were similar in colors with different designs.

Next I removed the backs of the frames and used the cardboard insert as my pattern and cut the gift wrap to the right size. I tapped the cut piece onto some computer printer paper and printed the words: LIVE, LAUGH, LOVE on the three different designs. (NOT perfectly the first time either...it took me several times to get them lined up and the right size...which meant more cutting...oh well).

I inserted the different papers, inserted the cardboard filler and reattached the back.

Now I needed a way to connect them, in a cute way.  I found some satin ribbon in my gift wrap stash. I doubled the length, left about one inch of space between each frame and tied the ribbon in a bow at the top. Next, I glued the ribbon to the backs of the picture frames (using a thick craft glue). After they were dry...about 12 hours, I hung them up using a picture hook.

Yep, they are really cute and they only cost me $3 and some time and effort.  That leaves me a savings of $26....hmm...nice for another DIY project.   

:D

Mini Egg Heat & Eat Quiches

I am all for quick breakfasts, but not just any breakfast, either. I want something

healthy, a small portion, and delicious. I really enjoy quiche. They are packed with protein, veggies, and cheese. I don't add crust with the mini versions...too many calories.  Be creative in with your ingredients. Of course there are the basic ingredients, but the veggies and extra protein is optional. The recipe below has all my favorite ingredients. DEE-LISH-OUS!

INGREDIENTS:

• 6 whole eggs (discard the shells)
• 1 cup half & half (or any kind of milk)
• 6 sandwich slices Swiss cheese
• 6 precooked turkey sausage links
• 12 baby bella mushrooms - sliced
• 1 cup fresh baby spinach 
• 1/2 teaspoon onion powder (fresh onions are too strong for these mini quiches)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• *NOTE: here are a few ideas of other ingredients you might try as well: bell peppers, jalapenos, green onions, cheddar cheese, pepperoni, ham, parmesan cheese, green chilies, precooked bacon, chicken, ground beef, tomatoes...)

EXTRA SUPPLIES

12 cup muffin pan

1 large cookie sheet

12 paper muffin cups *Optional

Blender (hand mixer, or immersion blender, or whisk)

measuring spoons

measuring cups

hot pads

tongs

cooling rack

oven

timer

DIRECTIONS:

1. Preheat the oven to 375F degrees
2. Line each muffin cup with a muffin paper (or generously spray with non stick cooking spray).
3. Place the muffin pan inside the cookie sheet.
4. Break the eggs, one at a time over a small bowl. (I always do this to prevent small pieces of shell from getting in the egg mixture, or just in case an egg is bad...it happens some times).
5. After you break each egg, pour the egg into the blender. REPEAT this step with the remaining five eggs.
6. Next, add to the blender the milk, onion powder, salt & pepper
7. Cover the blender with a lid and pulse and blend about 10 seconds.
8. Remove the lid and drop in all the sausage links, cover with the lid and pulse 5 quick times. DO NOT OVER BLEND...Sausage links are better if chunky.
9. Remove the lid and drop in the baby spinach leaves. Cover with the lid and pulse three times...very quick and short pulses...you don't want the egg mixture to become green...although it won't hurt the flavor...it will just look funky.
10. Now set aside the blended eggs.
11. Take the Swiss cheese slices and tear them into small pieces and distribute them into the bottom of each muffin cup.
12. Next evenly distribute the mushrooms.
13. Finally, pour the egg mixture in each partially filled muffin cup. DO NOT OVER FILL! Fill each up to just below the top edge...leave room for the egg to puff up without spilling over.
14. Place both the cookie sheet and muffin pan in the center rack of the oven. (The cookie sheet makes it easier to remove the muffin pan from the oven and prevents the eggs from overflowing into the bottom of the oven and burning.
15. Bake for approximately 20-25 minutes...be sure the eggs are completely cooked to the centers. Check for doneness using a toothpick. When inserted in the center and pulled out clean and dry, the mini quiches are ready!
16. USE CAUTION! HOT! Remove the mini quiches from the muffin pan using some tongs or a fork. 
17. Allow them to cool, completely. 
18. When cooled, place one or two mini quiches in small sandwich size zipper style plastic baggie and refrigerate. If refrigerated they will last for 5 days. If frozen they are good for one month.
19. To reheat, remove from the baggies, place inside a paper towel, Refrigerated: 30 seconds. If frozen, 1 minute.

These mini quiches are super for a quick breakfast.  KIDS will really like them. They make a good and healthy after school snacks. Super for a big party brunch!

Crafty Wall Art from Toilet Paper Roll Centers

This is a first for me. Wall art from toilet paper cardboard centers? Yep, I saved about a dozen cardboard centers from finished toilet paper rolls, cut them into 1/4" rings, mashed them into a cat eye shape and glued them at the points.

I used paper clips to hold them while the glue dried.

Next, I bought some fake stone looking spray paint and sprayed the completed piece with about four coats of spray. (Dried between coats and removed the paperclips prior to spraying). 

The only thing I see as a mistake is adding too much spray at once. If you spray too much paint at one time, the cardboard gets very soggy and will lose it's shape. When it dried I was able to reshape the whole piece. I really do like the texture and I am pleased with the look.

I recommend that you apply light coats of spray, DRY completely between coats, and apply multiple LIGHT coats of spray until you reach the desired coverage.

Also, experiment with different shapes. I got caught up in the gluing and forgot to attach them at different points. I should have laid them out in a design first, then glued.  I will definitely do this again and try experimenting with different design shapes and colors.

Have fun crafting!

Tap Into Unused Space!

When I'm cooking I really dislike having to shove aside all the lids to the tops of my

pots and pans. They are cumbersome, space wasting, and noisy.  It is so frustrating having to rearrange the lids every time I have to use a skillet or pot.

Living in an apartment, extra space is prime real estate. Creative space saving ideas are a must. While perusing a DIY website I saw a fancy holder inside a cabinet that attached to the inside of the door to hold lids! WOW! However, the lid holder was rather pricey and required screws to attach to a solid wood door. NUTS!

I live in an apartment; screws and nails are a big no-no! How could I do the same thing cheaply and not permanent?  Well, I had to give this some thought. I was hanging some curtains and the idea came to me, 'peel and stick hooks' !

I went to the huge national discount store and the name brand hooks are rather expensive, $6 for two hooks. Nope! Gotta think cheaper. I was off to the Dollar store. I picked up 12 hooks for $1. Yep, that's excellent.

I installed the hooks by measuring the lids width (really by holding the hooks and lid and placing them on the door). I attached the hooks and let them sit according to the instructions on the packaging. I smugly hung the lids and it was brilliant! Well, whoops, not quite perfect...minor glitch!

After a few hours of the hooks gave away from the weight of the lids and the lids promptly fell, with loud bangs, inside the cabinets. UGH! Okay, I used cheap dollar store hooks...should have known. Duh! So, I was off to the local craft store for a tube of epoxy. (It was still cheaper to purchase the $1 Store hooks and extra glue/epoxy than a package of the name brand peel and stick hooks.)

I reattached and reinforced the hooks with a nice thick layer of epoxy. (Aren't these permanent now?) I used some packing tape to hold them tightly in place and waited 24 hours before rehanging the lids. SUCCESS!!!! So far, so good! I still close the cabinet doors gently, but probably not necessary.

I'm really glad that this idea works, and I have a much easier and quieter cooking experience. The lids are out of the way and stored efficiently.  GOOD, INDEED!

How to Safely Clean Make-Up Brushes

My make-up brushes touch your face,

every day. The oils and make-up collect in the bristles of these brushes and can
build up and then harbor bacteria that could break out your face.

You don't want to clean your make-up brushes with harsh cleaners for the same reason that the chemicals could harm sensitive facial skin.

I began to think about what I would have around my house that would make a good cleaner, yet be sensitive to my skin. What cleaner might remove the oils that collect in the brushes and remove the make-up oils and colors? Oils...oils...oil remover!

SHAMPOO! Hair shampoo is gentle to your skin, at the same time they are designed to remove oils in the hair. This would be the same oils that build up on your face. Take extra care to rinse all brushes well and allow them to completely air dry before the next use.

Here is my recipe for cleaning make-up brushes:

• 1 cup very warm water in a medium glass (don't use plastic as the oils from the make-up could stain the plastic.
• 2 tablespoons of shampoo for oily hair
• Swish each make-up brush, vigorously in the soapy solution.
• Discard the dirty water. Rinse each brush under running water.
• Fill the glass with clean warm water.
• Rinse each brush by swishing vigorously, again.
• Discard the rinse water and dry the inside of the glass.
• GENTLY squeeze out excess water then using a dry towel, rub each brush on the towel.
• Straighten the brush bristles/hairs.
• Set the brushes, handle down (brushes up) in the glass to air dry. Wait 24 hours before using them again. (If you need them sooner try blowing the brushes with a blow dryer on a medium heat and a low speed.

Repeat this weekly or bi-weekly to keep your brushes in good clean condition.

Untapped Storage in the Closet!

My husband and I live in a small apartment. Space is limited, especially in our bathroom. It is a quaint, one person at a time, bathroom. We each have "a single drawer", and that drawer is very narrow and will barely hold a toothbrush and toothpaste.

We do, however, have a lower, two door cabinet, below the sink. Naturally, that two-door cabinet filled up pretty quickly with a few towels and my make-up and hair stuff, bathroom cleaner, hand soap...and the list goes on!

With all that, I really hated all the clutter under the sink, so I decided to look for some other storage options. Thinking outside the box, I re-purposed an everyday shoe closet organizer in an unconventional way.

On the same shopping trip, I also purchased a metal wire basket with hooks underneath, that was designed for a shower stall (I removed and saved the suction cups for another future project). Together, with the included hooks from the shoe organizer, I made a convenient multi-storage unit that hangs in my closet.

The hung the wire basket using the over-the-door hooks that came with the shoe organizer. Both the shoe organizer and metal basket married well and formed a single storage unit. The attached hooks underneath the wire basket are convenient to hang or lay objects like: hair bands, small curing irons or scarves from time to time. The pockets, designed to hold a single shoe, I re-purposed to hold rubber bands, hair clips, scrunchies, bandannas, a travel butane curing iron, and more. Really, I have a few empty pockets to fill...excellent!

This is a perfect solution for the small yet numerous hair accessories and equipment that tend to cutter up small spaces and counter-tops. Now, I have easy to access to all those items, as well as, they are very easy to see at a glance. I took advantage of an untapped space. Voila!

Hmm...Now, I have room for some new towels under my sink!

Twisted Garlic Breadsticks

Sometimes I get a hankering for a yummy appetizer. After eating at a popular pizza restaurant, I decided to try and copycat their delicious garlic bread sticks...with a twist.

These breadsticks are so good you will have to double the recipe. Everyone will eat two or three. Fortunately, they are very simple to make. Serve them with warmed marinara or Alfredo dipping sauces.

Ingredients for a single order (double this if your have hungry folks):

• 2 cans of ready made pizza crust - uncooked (I use Pillsbury)
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• Pepperoni slices (I use turkey pepperoni because it is less greasy)
• Garnish: dried and flaked thyme (Or oregano, or rosemary)
• Optional: a jar of marinara and a jar of Alfredo sauces for dipping.

Additional Supplies:

• Cookie sheet
• non-stick baking pad or parchment paper
• small bowl
• pizza cutter and cutting board
• basting brush
• measuring cups and spoons
• oven
• Hot pad hand protectors
• kitchen timer

Directions:

1. Line a cookie sheet with a non-stick pad (or parchment paper, or foil sprayed with non-stick cooking spray)
2. Put the olive oil in a bowl and add the garlic powder, then stir.
3. Open both cans of pizza dough and using a pizza cutter, cut in the widest direction, 1 inch strips.
4. Lay only half of the strips on the lined cookie sheet.
5. Sprinkle the strips of dough with equal portions of shredded mozzarella cheese.
6. Lay a few slices of pepperoni over the cheese.
7. Next, lay the other half of pizza dough strips on top to make little sandwiches.
8. Now, pinch each end of the breadsticks and down the sides (don't worry if the cheese or pepperoni stick out.
9. With one end twist it over two or three times.
10. Repeat with all breadsticks.
11. PREHEAT THE OVEN TO 425f DEGREES AT THIS POINT.
12. Brush each breadstick with the garlic olive oil.
13. When the oven reaches the temperature, bake approximately 12-18 minutes. They will look golden brown like the photo.
14. When they are done, remove from the oven and brush them again with the garlic olive oil and sprinkle with dried oregano or thyme or rosemary.
15. Serve hot with warmed dipping sauces.

Yield: 6 breadsticks

Dee-lish-us eating!

Easy, No Bake Strawberry Napoleon

The other night I was watching television and a food commercial reminded me of a French Bakery where I really enjoy eating. Of course I was thinking about the flakey, creamy and decadent Strawberry Napoleon. My mind began to plot and plan on how I could make one.

Sadly, to make a true French Strawberry Napoleon is rather complicated and requires a huge amount of effort and time. It is made with layers of airy-flakey cookies, light Bavarian cream, fresh strawberries, and finally a solid sugary topping...AHH! Who has the time? As well, who has all those fancy ingredients?

Okay, let me get creative...hmm...Got it! I rummaged in my pantry looking for something to use as a light and flat cookie. I found a box of graham crackers. Next, I had whipping cream in the fridge left over from a previous recipe, strawberry jam, (Who doesn't have some sort of fruit jam or preserves in their fridge?), and some fresh strawberries. I literally whipped this up in a mere 5 minutes. I was really pleased with the outcome.  I had just made an easy, no bake, poor man's, strawberry Napoleon. Let me say, it was not a French masterpiece, but it was surprisingly good! Really good!

Ingredients for 1 Strawberry Napoleon:

• 3 graham cracker squares
• 1/4 cup fresh heavy whipping cream (*Substitution: plain or strawberry yogurt)
• 1 teaspoon of powdered sugar
• 3 fresh strawberries - rinse and pat dry with paper towel
• 3 teaspoons of strawberry jam

Directions:

1. In a medium mixing bowl, add the 1/4 cup whipping cream and single teaspoon of powdered sugar. 
2. Using a whisk, stir rapidly until stiff; similar to store bought fake topping. (If you have a hand mixer or stand mixer - use it with the wire whisk attachment).
   NOTE: Canned whipped cream can be used or pre-made fake non-dairy topping. OR you could use yogurt - plain, vanilla or strawberry).
3. Cut off the stems of the three strawberries and slice each of them into 3 or 4 thin slices.
4. On a dessert plate, place one graham cracker square.
5. Spread 1 teaspoon of strawberry jam on the graham cracker.
6. Arrange the slices of one strawberry on top of the jam and graham cracker.
7. Spoon on a dollop of whipped cream and top with another cracker.
8. Press down gently.
9. Repeat steps 4 through 8. Do this two more times with the last step of using the remaining whipped cream for the top.

NOTE: these cannot be made ahead of time because the crackers will get soggy and the cream will get runny. They must be made to eat immediately.

Eat with pleasure! 

Tea Bag Clip - No more fishing for tea bags!

I have had an ongoing battle with fishing for tea bag strings in my cup or pitcher.
I have wrapped it around a spoon. I have tapped it to the outside of the cup. I have tied the string to the handle. I slipped a rubber band around the outside of the cup, BUT my ideas always fail and the tea bag string and paper usually slip into the cup. AHHHHH!

The other day I was heating the water for a cup of tea. While waiting I was multitasking by cleaning up the counter with the little things that seem to collect on the surfaces. I grabbed a black binder clip that was left behind from some office papers. I put it in my kitchen junk drawer and fastened it to the re-purposed sliverware drawer organizer and slid the drawer closed. By this time my water was ready. I held the tea tag up and was about to pour the heated water into the cup and stopped suddenly. The image of the binder clip flashed before my eyes and I sat the kettle back down, quickly pulled out the drawer and snatched up the binder clip. I threaded the tea bag string through the base of the clip and fastened it to the handle of the tea cup.

At that instant I visioned the same premise on a tea pitcher. Hot tea! Sun Tea! This is a super brainwave. No more burned fingers, no more fishing for tea bags! Yee-Haw!

Hamburger Steak w/brown onion & mushroom gravy

Let me just say that this hamburger steak is so delicious that you might just lick your plate...that's what I did...well, I really just sopped up the gravy with my homemade whole wheat sourdough rolls.

The only negative thing I can think...I'm sorry I didn't have enough room for a second helping.






Ingredients:

• 6 preformed hamburger patties (I used 90% lean) (thawed)
• 1 envelope of McCormick's Brown Gray mix
• 3 Tablespoons Worcestershire sauce
• 1 cup warm water
• To Taste: McCormick's Mesquite seasoning
• 1 whole medium/large yellow onion - peeled and sliced
• 8 Baby Bella mushrooms, trimmed stem and sliced

Additional Supplies/Equipment:

• Cutting board
• Cutting knife
• Measuring spoon
• Crock pot (slow cooker)
• Slow cooker liner
• Frying pan/non-stick skillet

Directions:

1. Peel and thickly slice the onion. Set aside.
2. Dry wipe the mushrooms and cut off the end of the stems, then slice. Cover and store in the refrigerator for use much later in the cooking process.
3. Season each hamburger patty with McCormick's Mesquite Seasoning. I season as if I were going to season my food at the table.
4. Line a crock pot/slow cooker with a slow cooker liner (not necessary but great for easy clean up. You may purchase these at your local Wal-Mart on the same aisle as aluminum foil and plastic wrap.)
5. Set the slow cooker temperature on High.
6. Add the envelope of gravy mix powder to the crock pot/slow cooker. 
7. Add in the water and Worcestershire sauce and stir until powder is dissolved completely.
8. Using a non-stick skillet/frying pan, on the stove top, over medium/high heat, sear both sides of the hamburger patties until they are lightly caramelized, but do not cook until done. They should be raw in the centers.
9. Transfer the seared patties to the slow cooker and immerse in the gravy.
10. Back in the skillet, lightly sear the onions, but not very long. Place them over the hamburger patties.
11. Cover the slow cooker with the lid and let it cook for one hour. Reduce heat to medium (not warm) and let this cook for 4 - 5 hours.
12. About 30 minutes before serving, toss in the sliced mushrooms. By waiting until now to cook the mushrooms, they will be slightly tender without being mushy.
13. Serve over wild rice or bow tie pasta. Be sure to have plenty of bread to sop up the YUMILICIOUS gravy!!!!!!!

Kool-Aid Cookies

Have you ever just wanted a good sugar cookie? Yesterday, I was walking down the baking aisle at the grocery store and I passed all the drink powder mixes. My mind just took a snapshot of the colorful envelopes. I continued to gather up flour and other pantry items. When I put the flour in my basket the image of those Kool-Aid envelopes flashed back in to my mind's eye and that's when I came up with the brilliant brainwave of mixing one of those drink powders in with my sugar cookie dough!

Would it really work? Maybe they would tastes awful...hmm. I would have to experiment. So, I walked back over to the drink mixes and picked up three Kool-Aid drink mix packets and continued my shopping. In my mind, I was already planning my recipe.

Today, I whipped up a batch of sugar cookie dough, divided it in thirds, added one Kool-Aid packet to each third...stirred...baked...and WOO-HOO, they are really, really, really good!  So colorful and the flavor just takes the cookies over the top. So tangy and tart!  I have to share my creation with you.

Sugar Cookie Dough

• 2 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 stick butter - room temperature
• 1/2 cup shortening - room temperature
• 1 1/2 cups granulated sugar
• 1 egg - discard shell
• 1 teaspoon vanilla extract
• 2 Tablespoon Greek yogurt (this is optional, but I add this for added moisture).

To make these Kool-Aid cookies:

• 3 envelopes of Kool-Aid drink mix powder (just the flavored powder with no added sugar and no water).

Directions for Kool-Aid Sugar Cookies:

1. Preheat oven to 350F degrees. Have your cookies sheets already lined with parchment paper or a Silpat pad.
2. In a large mixing bowl, cream together the butter, shortening.
   
3. Add in the egg and vanilla extract, mix well. (This is where I add in the Greek yogurt.)
4. In a separate bowl, sift together flour, baking soda, and baking powder. 
5. Slowly, add in the flour mixture with the butter/sugar mixture and mix until it is a smooth doughy ball.
6. Using three clean bowls, divide the cookie dough evenly into three bowls.
7. Cut open each Kool-Aid envelope and add the contents (powder only) into one bowl...repeat with the next two envelopes and two remaining doughs.
8. Mix in the drink mix powder with the cookie dough for each bowl. Combine
   
   well. Add in some food coloring that matches the Kool-Aid flavor, if necessary. When I made the lemon flavor, I added about 20 drops of yellow food coloring and for the blue, I added about 5 drops of blue food coloring.
9. Stick each bowl of dough into the freezer for 15 minutes.
10. Using a #60 (2 teaspoons) size cookie scoop, scoop out the Kool-Aid dough onto a prepared cookie sheet. Place about 2 fingers apart. Fill the cookie sheet.
11. Place the first cookie sheet on the bottom rack and set timer for 7 minutes.
12. While the first sheet is baking scoop dough onto the 2nd batch of cookie dough.
13. Now, when the timer rings, move the first cookie sheet to the top rack, and put a second cookie sheet on the bottom rack. 
14. Set the time for 7 minutes.
15. Prepare the last cookie sheet.
16. When the timer rings, pull out the first cookie sheet and let the cookies cool for 2 minutes. Move the 2nd cookie sheet in the oven, to the top rack and put the new sheet on the bottom.
17. Set the timer for 7 minutes.
    
18. When the timer rings, remove the 2nd sheet from the oven.  Move the last sheet of cookies to the top rack.
19. Let the 2nd sheet of cookies rest for 2 minutes. Then remove the cookies to the cooling racks.
20. When the timer rings, remove the last sheet of cookies from the oven. Let the cookies cool for 2 minutes. Remove the cookies to cool on the racks.
21. Eat and enjoy! Store any leftovers in a zipper style bag.

Cool Lime Miniature Pies

Today was so hot and humid and I really do dislike baking during the hottest part of summer. I do not like to sweat...or as my grandmother used to say, "Girls don't sweat, they glisten". Well, I don't like to glisten, either. I still like to create yumilicious desserts, and one of my very, very favorites is my grandmother's Cool Lime Pie. It is so creamy, smooth, sweet and tart. No lie...this pie is just so refreshing that my taste buds are doing a line dance. I could eat the whole thing...really!

Now, this particular recipe is so quick. No baking! And it is ready to eat, nearly immediately. It is so summertime friendly. However, please note: These will have to be refrigerated! Taking them to an outdoor picnic and letting them set out on the table for hours, might not be ideal! Yet, if you have a way to keep them chilled the mini pies can be taken anywhere. Just put them in small containers and pull them out just before serving. Your friends and family will be patting your back, for sure!

So, here is how I thought of a way to make this pie, individual size, very portable, and easy to pack into a chilled medium insulated cooler.

The ingredients are the same for a single, traditional pie or made into six, seven, or eight individual, take-with-you-mini-pies.

Eat and Enjoy!


Ingredients for crust:

• Graham crackers - not the entire box, just one of the envelopes that has the nine
  
  
  rectangular crackers.
• 1/2 stick melted butter (do not use margarine as it is too watery). Salted or unsalted; does not matter.
• 1/4 cup powdered sugar

Ingredients for pie filling:

• 4 medium/large limes (not Key Limes) just regular limes. Wash the skins before slicing. Keep them at room temperature so they will give more juice.
• 1 can of sweetened condensed milk (not evaporated!) This is the really thick and sweet creamy milk.
• 1/2 pint heavy whipping cream
• 2 Tablespoons of powdered sugar

Additional Supplies & Equipment:

• 6 to 8 small plastic cocktail cups
• 2 Mixing bowls, medium
• Microwave safe bowl for melting butter
• Hand or stand mixer with whisk attachment
• Gallon size zipper style plastic bag
• Rolling pin (or a large plastic cup or wooden spoon)
• Rubber scraping spatula
• Sharp cutting knife
• Cutting board
• Lime/lemon squeezer or handheld juicer
• Strainer - to collect the seeds and some pulp
• and plastic spoons
• and plastic wrap
• rubber bands

Directions for Crust:

1. Melt the butter in the microwave. Be sure to use a microwave safe container and cover it with a paper towel or paper plate to prevent butter splatter.
2. In the gallon sized plastic zipper bag (be sure to zip it closed), using the rolling pin (or cup, or spoon) crush the 9 graham crackers into a sand-like size.
3. Open the plastic bag and add in the melted butter and sugar. Zip seal the bag and carefully mix it all together.
4. Scoop by the spoonfuls and evenly distribute the crumbs into the 6 to 8 cups. Use one empty cup to press down the crumbs firmly. Set aside.

Directions for Pie Filling:

1. Using the cutting board and sharp knife, slice each washed lime in half. 
2. Place the strainer over the top of one of the mixing bowls.
3. Using the lime press or hand juicer (you can also use a wooden spoon) squeeze out as much juice possible from all the limes. (approximately 3/4 cup to 1 cup or more of lime juice) Be sure to catch all the seeds. Pulp is okay to let go through the strainer.
4. Pour into the lime juice the opened can of sweetened condensed milk. Be sure to scrap as much out of the can as possible. It's a sin to not get all that yummy goodness out of the can. Now stir with a whisk or spoon until completely mixed. This will thicken as you stir. Set aside. (A chemical reaction will occur and as it sits, the mixture will get very thick...this is good!)
   
   
   
5. In a separate, clean, and dry mixing bowl, empty the 1/2 pint of heavy whipping cream.
6. Add in the 2 tablespoons of powdered sugar.Using the mixer, with whisk attachment; starting at the lowest speed, beat the heavy whipping cream and sugar until thick and stiff. It will look like beautiful and fluffy and thick!
7. Gently fold the whipped cream into the thickened lime and condensed milk mixture.
8. When completely combined (the mixture will get more liquidy, but this is normal. As it sits, it will again thicken up to a pudding consistency).
9. Gently, spoon the creamy pie filling evenly into the 6 to 8 cups that have filled graham cracker crumbs.
10. Cover each cup with a square of plastic wrap and a rubber band to hold the plastic wrap in place. 
11. Stick a spoon under the rubber band for each cup.
12. Place each cup in the fridge or in a  insulated cooler/ice chest filled with bagged ice cubes. Place cups in large gallon sized zipper plastic bags to prevent melted ice water from getting inside the cups.
13. Serve chilled and store any leftovers in the refrigerator for 4 days.

Finished Mini Pies

For a single 9 inch pie: 

1. Add in the prepared graham crust. Press down firmly on the bottom and up the sides.
2. Pour in the cream filling.
3. Cover and store in fridge.
4. Slice just before serving.
5. Garnish with some whipped cream, and a quartered graham cracker pressed into the pie wedge at an angle.

EASY & Super Moist Chocolate Cookies

 I enjoy cookies but I really dislike messing and measuring flour and all the dry ingredients; too many dishes to clean and dusty flour everywhere! It is just so time consuming and, if you don't measure very accurately, your baked goods will turn out badly.

One late night I was in my kitchen perusing my pantry for a quick, homemade treat. I was not in the mood for a lengthy and complicated recipe. I was in an "instant gratification" mood. Ah-Ha! There sat a box of cake mix.

Side story: One day, on an impulse, I had purchased several boxes of cake mix, at my local grocery store. It was a great special: buy one box, get one box free. I stocked up. But how much cake can you really eat? I had made a lot of cakes and was getting tired of making cakes for all our church activities.

When I spotted the box of cake mix on the pantry shelf my mind said, "Cookies?! Yes! Cookies!" If you think about it, a box of cake mix has basically the same measure of dry ingredients included in a cookie mix, all I have to do is add the moist ingredients. I grabbed the things I already had in my fridge and quickly whipped up a batch of these YUMILICIOUS cookies. You know what? They turned out WAY BETTER than I could have ever hoped! Now, I make these all the time. When I take them to any function everyone asks for my recipe. They are so simple and quick to make, it should be a crime!

Happy eating!

Prep time: 10 minutes
Baking time: 15 minutes
Clean up time: 5 minutes!

Makes approximately 25-30 cookies

RECIPE INGREDIENTS:

• 1 box of chocolate cake (regular, super moist, or any flavor)
• 1 small box of instant chocolate or vanilla Jell-O Pudding mix
• 1 stick of butter (melted)
• 2 whole eggs (discard shells)
• 1/4 cup water (Or 1/4 cup of plain Greek yogurt)

OPTIONAL ingredients:

• 1/2 cup of chocolate chips
• 1/2 cup shredded coconut
• 1/2 cup chopped nuts
• 1/2 cup mini marshmallows.

Additional Supplies:
Non-stick cooking spray
Large mixing bowl
Hand mixer or stand mixer
2 Cookie sheets
Silpat non-stick pad or parchment paper
#40 Ice Cream Scoop (1.5 Tablespoon size)
Oven
Timer
Hot pads
Flat spatula
Cookie cooling racks

DIRECTIONS:

1. Preheat oven to 350F degrees.
2. In a large mixing bowl, add the box cake mix, dry powder instant pudding mix melted butter, eggs, and water. 
3. Mix on low speed until it forms a dough. It will be thick. If it is too thick and crumbly, add in a small bit of water until it forms a nice moist dough ball.
4. (Add optional ingredients here and mix on low speed!)
5. Line your cookie sheets with a non-stick Silpat pad or parchment paper.
6. Spray your cookie scoop with non-stick cooking spray and scoop out level scoops of cookie dough and place about 4 dough balls across and 5 dough balls rows down.
7. Place the cookie sheet in the oven and bake at 350F degrees for 15 minutes.
8. Remove baked cookies from the oven and immediately remove them from the cookie sheet with a spatula onto the cooling racks.
9. Store cooled cookies in a sealed container...if they last that long!

Hair Claw Organizer

I had a brainwave one day and using some hair claw clips I was able to organize three different items in my closet and bathroom! WOW!

• First, I organized all my scarves. (See earlier post)
• Next, I decluttered my bathroom counter top by removing two messy necklace trees! (see previous post)
• And finally, I used a clothes hanger to hold and organize all my hair clip claws!

Nicely done! Nicely done!

DIY Jewelry Organizer

In my earlier post I used a clothes hanger and hair clip claws for organizing my scarves. Well if it works for scarves, what else can I use these cute little claws for?
Well, I have two necklace jewelry trees sitting on my bathroom counter top, they take up a lot of real estate, and look a wee bit cluttered.
Sometimes the necklaces get all twisted up and I will spend five frustrating minutes getting them untangled! UGH!
"OK", I thought to myself, "I'll bet these little claw thingys might just hold all my necklaces, and then I could hang them in my closet".

First I tried the medium sized hair clip claws and they were just too big and would slid to one side of the hanger. That just won't do! Nuts!

So I was off to dig some more in my closet organizer and I found some mini hair claws. Eureka!
These will work for the more dainty necklaces, but nuts, they were a tad too small to grip onto the normal sized plastic hanger and would fall off when I tried the heavier necklaces.

Well, I again I was determined to find the perfect size hair claw and dug around...VOILA! The small ones (not the mini) are perfect!
The small claws will hold the heavier chunky necklaces, as well as the thin dainty necklaces, AND they grip tightly to the hanger. Woo-hoo! No sliding to one side. So, with a bit of arranging, the hanger hung level.

I am so thrilled because my necklaces are off the now uncluttered counter top, organized, easy to access, easy to see, and won't get all tangled!

Hi-ho, Hi-ho, it's off to the thrift store I go....(to donate the necklace trees).

Brilliant!

Scarf Organizer - DIY

I really enjoy wearing scarves! They are so pretty and I have a lot of them! However, since I don't live at the store and I don't have a pretty display rack, I had to come up with something practical that would work at home. It was time to put on my thinking cap and when I did it finally came to me.

"A claw clip"! Wow, that is brilliant. The claw clip is fairly inexpensive and much easier to use than a curtain ring. Sure, you can get twelve rings, but then they are too small and a solid ring.

The claw clip makes more sense, Why? Well, if you think about it, they are designed to hold a thick mess of hair, and they really clamp down tight. If they can hold  all that hair, then they should be able to easily  hold a scarf. Right?

Next, the claw clip is way easier to attach and remove: no sliding the scarf through a closed ring and tugging or pulling. We all know how frustrating that can be. Some scarves just don't slide well; especially the thicker scarves. Also, no looping through or knotting the scarves using a claw clip. A shower curtain ring, being so small, really does wrinkle some scarves!

Now, where to hang the scarves? I need something to hold them all together in one place?......Ah-ha! Attach the scarf and claw to a plastic clothes hanger. Yes! Now they are really accessible, out of the way, easy on and off, and right in my closet where I can grab the perfect one to accessorize my outfit. This is perfect, simple, and cheap!  Go Super-D.I.Y. :Di
B.T.W. The dollar store sells 3-4 claws per package.

Individual Chicken Enchilada Bowls

I am always looking for new ways to re-invent the boring casserole. This particular casserole is one of my family's favorites: Chicken Enchiladas.

I was perusing Pinterest and noticed how many people were using conventional muffin pans in unconventional ways. This sparked my creative juices and I redesigned an old family classic.
Felices comiendo! (Happy eating!)

Ingredients

• 4 whole boneless, skinless chicken breasts thawed and cut into square ½ inch squares
• 2 tablespoons olive oil
• ½ small yellow onion, chopped finely
• 1 teaspoon fresh garlic (peeled, chopped finely)
• 1 small can of chopped Green chilies 
• 2, 10 oz. cans of Old El Paso Enchilada Sauce (Red) 
• 1, 15 oz. jar Cacique Crema Mexicana (Mexican Table Cream I found this at Wal-Mart)
  *Substitute with one can of cream of chicken soup and equivalent measure of whole milk. 
• 1 single serving envelope Old El Paso Taco seasoning (or Ortega) (about 4 tablespoons)
• 4 cups, (Two, 2 cup packages) of shredded Mexican cheese blend 
• Several bags of small, fresh, flour tortillas, you will need 24 flour tortillas for this recipe.
• Small bag of corn tortillas (10 count)
• 1 stick of melted butter

Additional Non-food Items:

2 regular muffin pans (each pan is 12 muffins).

Non-stick cooking spray

8 quart mixing bowl (large)

cutting board

knife

wooden spoon or whisk

large, non-stick skillet

large dipping (ladle) spoon

Directions:

1. One 12 cup muffin pan: Lightly spray each muffin cup with non-stick cooking spray.
2. Gently conform and place one small flour tortilla in each muffin cup and press into a bowl shape. Careful not to tear a hole in the bottom or sides.
3. Melt the butter
4. Brush the insides and bottoms of each flour tortilla with half of the melted butter. (Reserve half of the melted butter for later.)
5. Set aside the flour tortilla bowls.
6. Open all the container/cans: green chilies, crema, enchilada sauce; leave in the containers and set aside.
7. Cut the fresh corn tortillas in half and then cut them into ¼ inch strips. Pour the remaining half of the melted butter over the cut corn tortilla strips and stir to coat them. Place a several coated tortilla strips in each flour cup. Reserve a few for the tops of each cup for later in this recipe. Set aside.
8. Pre-chop the onion.  
9. Pre-cut the chicken into 1 inch squares. (Be sure to wash your hands and all equipment when coming in contact with raw chicken!)
10. In a large non-stick frying skillet, over medium-high heat, add olive oil.
11. When the skillet is really hot, sauté the chopped onion until they are slightly translucent (slightly clear in color). 
12. Next, add in the chicken pieces and season with half of the package of taco seasoning. Stir and cook the chicken for 6-8 minutes until they are completely cooked through. (internal temperature of chicken should be 165F degrees).
13. Next, stir in the fresh garlic and cook for 2 more minutes (careful not to scorch the garlic or they will taste bitter).
14. Finally, add in the green chilies last, they are precooked and soft. Stir a few times, turn off the heat and let this set idle while you prepare the remaining recipe. 
15. Preheat oven 400°F. 
16. In a very large, separate bowl, mix all cans of enchilada sauce, Mexican crema (*or substitute ingredients), and remaining taco seasoning. Stir with a whisk(or wooden spoon) until well blended and a light red color; set aside.
17. Add the remaining coated corn tortillas into the enchilada & crema sauce. Stir gently.
18. Evenly distribute the cooked chicken into each flour cup and sprinkle with a small amount of cheese blend (reserve have of the cheese as a topper).
19. Carefully dip out a spoonful of the enchilada sauce mixture into each flour cup until all used up. DO NOT OVERFILL so that it does not bubble over! If you have extra sauce and chicken, I usually make a small casserole dish full or make extra bowls.
20. Top with the other half of the shredded cheese. 
21. Bake uncovered at 400°F for 30 minutes or until the center of each bowl is good and bubbly. The bowls will be nice and dark brown; sometimes they even look burnt, but they are really crunchy and delicious!
22. Remove from the oven and let it cool for 10 minutes before serving.
23. Using tongs, remove the individual bowls and serve with Spanish/Mexican Rice and re-fried beans.
24. Garnish with a sprig of parsley or a sauteed onion.