Wednesday, November 28, 2012

New Books!

So EXCITED about my new fabrics!

Tuesday, October 9, 2012

Where I Will Be....

I'll be at Oh Sweet Sadie's show next week.  Come check me out and all of my brand new books.

Saturday, August 25, 2012

Swiss Days!!!

I can't wait.  Less than a week.

I have lots of new items including, new fabric choices, 8.5x11 albums, tabs for the books, and more!  I hope you will take the time to check out my booth.  Come stock up for weddings and Christmas!

I am located very close to where I was last year.  Just over one aisle and a little closer to 100 N.  Space C-18 to be exact if you happen to get a map.

Hope to see you there!!!

Monday, May 21, 2012

My New Books

Just got my fabric back from lamination and put together my new books this last week.  I love these new prints.  I think my favorite is the navy veggie book with the bright pink ribbon, but something about the floral print with the tiffany blue ribbon also keeps drawing my attention.  I told myself I am going to make myself one of these books one day since my "original" book is definitely not as pretty. Haha  We'll see.  I have yet to do so after all these years.  One day.  One day.

I haven't added them to my website yet, but they are in my etsy shop.  Hope you like them!

Moon Cake

In honor of the Eclipse last night, I am posting my Aunt Jenna's "Moon Cake" Recipe.  I remember having this recipe a lot growing up.....mostly at the family parties.  Imagine an eclair base with the filling on top.  This is definitely a dessert for a party.  Everytime I take it to a party, I never take any home (which is good because my husband and I could literally eat the whole thing if it was just sitting there). 

I guarantee this recipe.  Probably because I have make it at least 30 times. (No exaggeration.)

You start out by making the crust.
-Pre-heat your oven to 400 degrees.
-In a sauce pan boil a cup of water and cube of margarine (I have used butter too).
-Beat in one cup of flour with a wooden spoon and beat it into a ball.
-Remove from heat and let cool for 5 minutes.
-Beat in four eggs, one at a time.
-Spread onto an ungreased cookie sheet.
-Bake for 30 minutes at 400 degrees.
-Let it cook because if you don't, it will fall down when you take it out of the oven.

Next, you make the topping.
-Make the 2 packages of pudding according to the directions on the box.
-Beat your cream cheese (I think it's important to beat this separately before adding in the pudding.  It becomes lumpy if you don't do it this way.)
-Beat it together with the pudding.
-Spread this mixture on the cooled crust.
-Refrigerate for about 10 minutes.
-Take out of the fridge and spread on the cool whip.  I use an 8 oz. package.
-Drizzle with chocolate syrup and sprinkle with sliced almonds. 
-Refrigerate for 3 hours.
-Swirl the chocolate syrup by using a fork.
-Keep refrigerated until serving.

Here's the 4x6 printable version:

Thanks to Aunt Jenna, who is one of the greatest party hostesses in the world!  Her food is always to die for.

Sunday, April 22, 2012

Chinese Chicken Pasta Salad

Need a great pasta salad to take to a party??  This is the one!  I absolutely love it.  My mom got the recipe from her cousin a few years ago (Thanks Jill!) and when I needed a good pasta salad to take to a shower, she told me I couldn't go wrong with it.  She was right.  I absolutely loved it and I am not normally a pepper lover.

First off, as I think I say in every post, I got another rotisserie chicken from Costco.  For $5 I was able to use 1/2 the chicken for this recipe and the other 1/2 for dinner for my kids that night.  I pulled it off the bone while it was warm and stuck it in the fridge to cool before I cut it into chunks.  The salad I was making wasn't the main course, so I didn't add as much chicken as I think I would have if it was the main course.

Make your pasta and cook according to the directions on the package.  While it's cooking, start chopping your green onions and peppers.  I used orange, yellow, red, and green and just didn't do the whole pepper on each.  Use whatever you'd like though.  I also tore up some of the larger spinach leaves just because I am not a big fan of eating a salad with large leaves.  (I'm the girl at Cafe Rio that orders her salad with shredded lettuce....sooo much better in my opinion.)

I wanted to have the salad ready to go, but I didn't want it soggy.  So I combined all the salad ingredients in a large bowl except for the spinach.  That way, I could add the dressing to the pasta and other ingredients and let them sit in the refrigerator for a few hours before the party (marinating the flavors) and it wouldn't make the spinach soggy.  When I got to the party, since the dressing was already on, I just had to throw in my spinach and mix.  It made it much easier to transport too!

As for the dressing, the recipe my mom was given was not quite enough dressing for the salad....I felt.  I adapted it to make more dressing.  If you feel it's too much though, don't put it all on.  I just threw all the ingredients in my 4 cup glass measuring cup, whisked together, and it was ready to go.  Again, I mixed it with all but the spinach and let it sit in my refrigerator for a few hours.  Not necessary, but if you want your pasta cold, I would recommend this step.  I think it marinated the chicken more too which made it extra yummy.

I'm thinking of even adding some mandarin oranges next time.  Not sure what that will do to the flavor and I don't necessarily think that it needs them, I just always like a little sweet in my salad.  I'll let you know if I do and what I thought.

Enjoy and Happy Cooking!!!

Monday, April 16, 2012

Comfort Food: Easy Chicken Pot Pie

My sister got this yummy dish taken to her a few months ago when she had a baby and we have made it a few times since.  For me, it is one of the ultimate comfort foods.  It also reminds me of when my boys were about 1.  This was the only way I could get them to eat their vegetables.  I know it wasn't the healthiest way, but it made me feel good that in one entree they were getting bread, protein, and veggies...coupled with some gravy.  I now love that I can make it myself and it's EASY. 

Start by pre-heating your oven to 425 degrees.

I like to do things the easiest way possible, so rather than dicing up my own veggies, I buy me one of those frozen peas and carrots bags at the store (the far right bag in the picture).  I have the crinkle carrot bag in there too because I happened to be making my father a pie as well and he despises peas so that bag was for him.  If you want to dice up your own, do 1 c. peas and 1 1/2 c. cooked carrots (throw those in the pot with the potatoes to cook). 

You also need about 2 potatoes.  I would say 3 small potatoes, 2 medium, or 1.5 large.  The first time we made this, the recipe called for 3 potatoes and it was WAY too many potatoes.  But hey, if you're a fan, go for it. 

Wash and peel the potatoes and chop.  Cook in boiling water until soft and then drain.
In a large pan melt your butter over low heat.  Add in 6 T. flour, 3/4 tsp. salt and an 1/8 tsp. of pepper and stir over low heat until mixture is smooth and bubbly.

Remove from heat and add in your 1/2 cup of milk and 2 cups of chicken broth.  You're then going to put them back on the heat and bring to a boil while stirring.  To speed up this process, I pour my milk and broth in a glass measuring but and stick it in the microwave for about a minute.  Really speeds things up and it will come to a boil much faster.

Boil for one minute.

Add in your cooked chicken.  Also, again I like to do things easy and I'm a little obsessed with those rotisserie chickens (especially Costco's) so I just shred the chicken right from there. If you don't do that, you will need to cook your chicken and shred it. 

And your peas, carrots, and potatoes.

Pour the mixture in your pan. 

Spread your crescent dough over the top.  Now, they have this new kind that is called "Seamless dough sheet."  I thought that was pretty cool, but it's definitely not necessary.  The seams don't affect the taste in anyway, the seamless just makes it look prettier.  Hello though...if you're making comfort food, who cares what it looks like...right?!?
Last thing is to pop it in the oven at 425 degrees for about 15-25 minutes until your crust is golden brown.

Here's your printable recipe:

Hope you like this one! Happy Cooking!

Saturday, April 7, 2012

New Fabric!!

Just got my new fabric in the mail and I can't wait to have it laminated and make some new recipe books out of it!!  Yay!!

Also, here is my newest recipe card design:

The matching category cards
 And I love it paired with this book.....

Friday, April 6, 2012

Empty Tomb Rolls - Perfect for Easter!

Picture from

These are my favorite rolls to make for Easter.  I have been making them the last two years and it's amazing what kids pick up.  I just use a pkg. of Rhodes rolls and a bag of large marshmallows and you have an amazing tasting roll.....along with a fabulous teaching opportunity!!  The marshmallow melts inside the rolls, creating yumminess, and even more importantly....creating an empty hole which you can parallel with the Christ's empty tomb.  And, they are easy!!!

I got this off of the Rhodes Dough Website.  Here is the link:

Prep Time: 10 min (not including thaw time)
Bake Time: 15 min


12 Rhodes Texas™ Rolls, thawed but still cold
12 jumbo marshmallows
1/4 cup butter, melted
1/4 cup sugar
1 tablespoon cinnamon


In a small bowl combine cinnamon and sugar. Roll out each roll into a 5 inch circle. Dip a marshmallow in butter and then in the cinnamon sugar mixture. Place one marshmallow in the center of each 5 inch circle. Fold each side of the circle over the marshmallow, and pinch together to close. Place on a sprayed baking sheet, with the seam facing down. Cover with sprayed plastic wrap, and allow to double in size. Remove wrap and bake at 350°F for 15 minutes or until lightly browned.

As a side note, I actually like the cinnamon sugar mixture on top as well.  I mean, hey, why not add more butter and more cinnamon on sugar? They almost taste like a scone.  mmmm....awesome.


*For those of you who are interested in the symbolism of Resurrection Rolls* Marshmallow - the body of Jesus Melted Butter - the oils for embalming Cinnamon/Sugar mixture - spices used to anoint the body Roll- the wrapping of Jesus' body Oven - the tomb Cavity in roll - the empty tomb after Jesus has risen



Monday, March 26, 2012

Upcoming Shows: Oh Sweet Sadie! & Swiss Days

I have received acceptance and started working on getting ready for two shows.  Both in Utah.  If you happen to live nearby, come stop by!

Here's some info about Oh Sweet Sadie!

There will be a special opening night where you get first dibs at all the goods.  It's for invited guests only....but guess what....I'm inviting YOU!  So feel free to come if you want! 

As for Swiss Days.....that is held in Midway, UT over Labor Day weekend.  If you have never been, I'm telling you, you HAVE to go.  It is crazy, there are a billion people, but you will find some of the coolest stuff and it is so much fun.  Definitely check it out.  I'll put more details up as it gets closer to the date.

I don't know that I will be doing any other shows other than those, but I will let you know if I get up enough energy and add one. 

Peanut Butter Cookie Bars

Ok, are you ready for a recipe that we (my mom, sister, and I) have made 12 times since receiving it one month ago.  These are SOOOO good.  Absolutely love them.  To quote the young man that bummed one off me in the parking lot after church, "Mom, you have got to make these for me!"  Yes, that is what I said to my mom too.  These did single handedly completely make me fall off my diet wagon I was on. So sad, but oh so good.

Few notes:

-I added half quick oats and half regular oats.  However, I don't know that it really matters.  It will be a little more "oatey" and chewy if you do all regular.  Personal preference. 

-Make sure you don't add the whole can of evaporated milk (been there, done that).  Just add it to the right consistency.  You want it to be thin enough that you can spread it easily, but you don't want it so thin that it's dripping off when you try to put them on a plate. ***Update:  after making them again, I measured and I think about 3 oz. is a good consistency. 

-These are great to freeze!!  We will freeze them, get one (ok, maybe not just one) out and in about 10 minutes, I have goodness in my mouth.

-Chocolate chips in the dough??  Yes, please.  I added about a cup to the dough.  I think I just love peanut butter and chocolate a little too much. 

Wednesday, March 7, 2012

My FAVORITE Banana Bread

I think I make Banana Bread more than any other "one" recipe.  Why?  Oh, because we don't eat our bananas fast why not turn a healthy snack into a not-so-healthy-but-oh-so-delicious snack.  I absolutely love banana breads, especially with chocolate chips.  Warm....out of the oven....just talking about it makes me wish I had some rotting bananas right now.  Anyway, here is the recipe:

To start out, I'll tell you that this makes 3 large loaves.  If you don't want so many or you don't have enough bananas, the recipe is pretty easy to convert.  For example, I only had 1 1/2 c. bananas last time, so I just cut the recipe down by a 1/4.  Also, for the full recipe it makes about 4 mini loaves and 12 muffins.  You only need to cook about 20-30 minutes for the smaller pans. 

I didn't write in the recipe about the chocolate chips, but just throw in a couple handfuls.  More if you like more, less if you like less.  I promise, you will LOVE this recipe.  It is awesome!  So, if you have some rotting bananas on your counter right now....I suggest to get going.  You can thank me later.

Monday, February 27, 2012

Party Food: Cucumber Sandwiches

I love to make party food.  I think I get it from my mom.  My mom throws parties, just to make party food.  I have started doing the same.

This party was especially awesome, however, because I didn't throw the party.  I just got to make food...score!  So, I went with the oldies but the goodies:  Cucumber Sandwiches & Homeade Oreos.  Both recipes only have a few ingredients, LOVE RECIPES WITH ONLY A FEW INGREDIENTS!

Here is the recipe for.....


Here's what you need:

1.  Cucumbers - I like English, but get what you like.  I cut them  about 1/4 inch thick and at a slight angle to make them a little larger. 
2.  Baguettes - Sam's Club has the best!  (I feel)  They have to be fresh though.  So if you need to get them days before you use them, I suggest buying them frozen.  Ask at the bakery.  The cream cheese mixture can cover about 4 baguettes.  That makes a ton though, so I usually just buy 2 baguettes.
3.  Turkey - This is optional.  Get thinly sliced and I only use about 1/2 a slice to make it last.
4.  The Mixture - 1 packet of dry Italian dressing mix, 1 c. mayo, and 1 8 oz. cube of cream cheese, softened.  Make sure your cream cheese is soft and use a hand mixture to blend it together.  Then add in the italian seasoning and mayo.  If you end up only using 1/2 the mixture, this is an AWESOME spread on sandwiches later on. 

-Cut your baguettes into 1 inch circles. 
-Spread on the spread.
-Stack on the turkey. 
-And top it off with the cucumber.

People love these and they are such a simple little sandwich. 

Monday, February 20, 2012

Ebelskivers a.k.a Pancake Balls


This is my kid's personal favorite.  I'm not going to's a little bit of work, but they are SO good and the kids think they are the best things ever. 

My good friend gave me an ebelskiver pan a few years ago and since then we have been in love.  You can get them at Bed Bath & Beyond, online, etc. if you end up thinking you want one.  There are lots of cool recipes you can make with the pan too.  I am just going to give you the recipe for the ebelskivers.

So you start by separating your 3 eggs.  One bowl put your whites, one bowl put your yolks.  Use a bigger bowl for your egg yolks because you are going to be adding 2 cups of buttermilk to it. 

Beat your three egg whites until stiff.  This takes some time, so be patient. 

Measure out your dry ingredients into another bowl and stir:  2 cups of flour, 1 tsp of each baking powder and baking soda, a 1/2 teaspoon of salt, and 2 teaspoons of sugar. 

In your bowl with the egg yolks, add in 2 cups of buttermilk and beat.  Add this to your dry ingredients and mix again. 

 Lastly, fold in your egg whites.
 Place pan over medium-low heat.  Add a small chunk of butter to each hole in the pan and then fill each hole about 3/4 full. 

Just like pancakes, they will bubble and that's when you know you're ready to turn.  I just use toothpicks to turn them, but I know that there are specific tools just for this purpose....I'm just too cheap to buy them and instead use about 20 toothpicks. :) 

Double check and make sure they are thoroughly cooked by sticking your toothpick in the middle.  If it comes out clean or flaky, they are ready.  You may need to turn them another time or two if it's not. 

 Here is the recipe of the best buttermilk syrup to serve with it. yummy.  I think I now know what I am having for dinner.  I LOVE breakfast for dinner.  The best!   Also, if you are feeling up for it, you can always add stuff in the middle of the ebelskivers.  For example, one time I added a little bit of homemade strawberry jam in the middle (pour a little bit of batter, added the jam, and then added the rest of the batter).  You could add berries, chocolate, nuts, really whatever you want.  My kids prefer them plain, but if there is something you love....add it!!

Monday, February 13, 2012

Spinach Soup & Making a Roux

Before I left the "nest," my mom taught me to make a roux.  My mom's Broccoli/Spinach Soup and Clam Chowder is my favorite and they both involve making a roux.  She probably said "roux" 20 times and I had never heard that word before that time.  It sounded scary.  It sounded hard. wasn't!  Woot woot!  I LOVE taking this soup to someone on a cold day.'s how to make it.

First off, if you have freezer space you and you love creamed soups....I have some great advice.  Make a bunch of rouxs and freeze them.   Then, whenever you want to make one, it will take  you a fraction of the time.  My mom made a bunch about a year ago and she let me borrow one when I was running behind one day and it was awesome.  I think I am going to take a day this next week and make a bunch of them.  Then I will feel even more like a super mom.  (Something about doing something ahead of time to make things faster makes me feel like a super mom.)

If you want to make a roux ahead of time, here is the recipe:

1 onion, chopped
1 cube butter
1 quart half & half
1 cup flour

This roux is slightly different than the ones in my recipes, but it works still the same and will work with really any creamed soup you want to do. Just add in your "likings" and your good to go.

As for the Broccoli/Spinach Soup we go.

1.  Start by cooking your chopped broccoli or spinach and onion in water.  I always like to add in a handful of chopped carrots too, but that's up to you.  If you are making spinach soup, thaw your spinach and drain it the best you can.  For the broccoli, I like to chop in my food processor and I like it fine but also some small chunks too.  Some people like larger pieces.  Which are you???  Let your heart....or stomach guide you.

2.  When your veggies are soft, you are ready to add in your chicken soup base and water.  I've had people ask me what chicken soup base is.  You can find it in the soup aisle and is right by the boullion cubes.  It's in a tub and is paste like consistency.  As for the water, I usually add about 5 cups (just over a quart).  If you like a thicker soup, do a quart.  If you like a thinner soup, do more.  Keep your heat on and bring to a boil while you start on the next step....making the roux.

3.  Melt a cube of margarine (or butter) in a saucepan and then add in a heaping 3/4 cup of flour.[Please note that if you are making the rouxs to freeze, melt your butter and onion together until the onion is soft.]  You are going to start beating it like crazy.  It's going to look like hundreds of little balls. 

Keep stirring while you add in your evaporated milk and half & half.  Now I'm lazy and I don't like to beat it for so long, so I put the milks in a glass dish and throw it in the microwave for about 2 minutes to speed up the process.  Not necessary but does make it quicker.  Keep beating with the heat on making it smooth and thick.  The heat will continue to make it thicker.  When it is good and thick and pulls away from your pan, it's good to go.

4.  Go ahead and dump your roux in your veggies and stir in until smooth and combined.  When it heated through, take off heat and add 1 cup sour cream (not necessary, but makes it even creamier) and cheese, optional. 

My personal favorite is the spinach (even though normally I am a broccoli eater).  When I first told my kids that it was spinach soup it took me a little while to get them to try a bite.  But as soon as I did, they were asking for seconds and now ask me to make it for dinner.  It's good stuff.