Thursday, July 29, 2010
Craft found in "Better Homes and Gardens Christmas 1989" book
Construction paper or card stock
Old toothbrushes (one for each color paint
pen or pencil
newspaper or brown kraft paper
Trace the patterns opposite onto paper. Cut out the shapes. Fold one 8 1/2 X 11-inch piece of construction paper in half widthwise for each card. lay the card on kraft paper or newspaper. Lay one of the patterns on top of the card. Dip a toothbrush into the paint. Tap the brush on the edge of the paint jar to get rid of the extra paint. Then hold the brush over the card with one hand and run the index finger your other hand through the bristles. Splatter all of the area not covered by the pattern. Let the paint dry before you try to pick a pattern piece off the card.
Personal Side Notes-These directions seem more complicated than the project really is. I just took a piece of card stock and cut it the same width as a regular card. Could get creative and use "crazy scissors" if you want. Then I took a piece of computer paper and anything that has a solid design that can be traced, like a cookie cutter, and I traced it onto the computer paper. Cut out the design and lightly tape it to the front of your card. Next splatter paint using the toothbrush all over the card (I even added glitter!)and carefully remove your trace cut out. You can choose to leave the open design, color it in, or write something in it. I thought it was cute!
Tuesday, July 27, 2010
This first recipe is from the Pumpkin Cheesecake recipe that I posted earlier.
4 pgks (8 ounces each) cream cheese, softened, divided
1 1/2 cups sugar, divided
2 Tablespoons cornstarch
2 teaspoons vanilla extract
In a large bowl, beat the one package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined. Pour batter into either handmade or boughten crust, bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Let cool and then refrigerate overnight. Garnish with desired fruit or topping.
Personal Side Notes-This makes two pies, so you might want to cut down the recipe or freeze the extra batter. This one is my favorite cheesecake recipe to use, very good!
Old Fashioned Cheesecake
Recipe found in Baker's Corner Graham Cracker Pie Crust lid.
1 Baker's Corner 9" Graham Cracker pie Crust
8 oz cream cheese, softened
1/2 C. Sugar
1 Tablespoon lemon juice
1/4 teaspoon vanilla
Dash of salt
Preheat oven to 325 degrees. in a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, one ata time, mixing well after each addition. Place crust in its pie tin on a baking sheet; pour in filling. Bake for 25-30 minutes or until inserted knife comes out clean.
1 C. sour cream
2 Tablespoons sugar
1/4 teaspoon vanilla
Fresh fruit or fruit topping
For the topping, combine the sour cream, sugar, and vanilla and carefully spread over pie. Bake the pie for an 10 additional minutes; cool. Chill 3 hours. Top with fresh fruit or canned fruit filling.
Personal Side Notes-I made the batter for this one, and the batter wasn't too bad. I haven't had a chance to try the topping or anything however.
The photo is for the first recipe.
Monday, July 26, 2010
Grand Prize-Winning Recipe 2006! Mmm! Irresistible warm, gooey marshmallows, milk chocolate and graham crackers are baked into a delicious bar cookie.
Prep Time: 20 min
Total Time: 55 min
Makes: 24 bars
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
To reheat, place individual bars on a microwavable plate. Microwave uncovered on High about 15 seconds or until warm.
Personal Side Notes-Watch how long you put them in the broiler for, the marshmallows brown VERY quickly. Also they are only good for about a day or two...the marshmallows tend to get chewy. Also use fresh marshmallows. I made my sugar cookie base, and it turned out pretty good as well. Watch as your spreading on the chocolate, that it doesn't tear up the cookie.