Octopus Shaped Bread Bowls



Ingredients:
  • 1 package frozen Traditional White Rhodes Dinner Rolls (available in packages of 12, 36 or 72 rolls)
  • Melted butter
  • Black olives
  • Cream cheese
Directions:
  1. Thaw rolls
  2. Thaw the Rhodes Dinner Rolls according to the directions on the package.
  3. Cut out octopus arms
  4. Combine the dough from 3 thawed rolls and roll into a flat circle, approximately 9 inches wide. Cut 8 dough triangles for the arms.
  5. Form octopus arms
  6. Twist each dough arm and arrange in a circle on a baking sheet lined with parchment paper.
  7. Form octopus body and bake
  8. Combine 3 more thawed rolls into a ball and place in the center of the twisted dough arms to make the octopus body. Cover with a dish towel and let the dough rest and rise for 15-20 minutes. Preheat oven to 350 degrees F. Bake at for 20-25 minutes.
  9. Brush baked bread with butter
  10. Remove from oven and brush with butter.
  11. Hollow out bread and make eyes
  12. Slice the top of the octopus body off and hollow out the center area for soup. To make the eyes, cut small holes into the bread and insert two black olives. Pipe a circle of cream cheese onto each eye.
  13. Fill it up and enjoy!
  14. Fill octopus bread bowl with desired soup.
 Source

Crochet Lover!


Crochet Chicks



DIY Crochet Flower Pattern 



Tutorial!!! Look at this!!! Wow!!! lots of bags and accessories, too!!! LOVE - Who would have thunk it?? 




This is the easiest pattern for cute little flowers. 


Infinity scarf crochet pattern  



 

7up Biscuits



Ingredients: (makes 12 biscuits)
  • 3 cups Bisquick Baking Mix
  • 3/4 cup Sour Cream
  • 3/4 cup 7up
  • 1/3 Cup Butter
  • All- purpose flour for dusting
Method:
  1. Pre-heat your oven to 425F. Melt 1/3 cup of butter in a baking dish (I used a 9×13 dish). I simply popped the dish with the butter in the pre-heating oven to melt. Keep an eye on it though, you want it melted…not browned. The butter should coat the whole bottom of the dish.
  2. In a mixing bowl, add 3 cups of Bisquick (I haven’t tried other brands of baking mix, but I suppose they would work as well). Then add a 3/4 cup of sour cream to the bisquick.
  3. Cut the sour cream into the baking mix. In ther words mix the sour cream into the powder, using the thin side of a spatula or spoon.
  4. Then pour in the 7up and barley mix it in so that it’s all combined. It’s going to be a very sticky lumpy looking dough. (avoid over working the dough, the lighter the touch you use the better the biscuits will turn out. )
  5. Pour the sticky dough out onto a well floured surface (I use wax paper on my counter, for ease of clean up). Then using your hands, flatten the dough to about an inch or so thickness.
  6. Using a biscuit cutter or a glass, cut the biscuits out of the dough. I managed to cut out 12 biscuits and make 2 more from the scraps.
  7. Place the cut biscuits in the dish over the melted butter. It’s ok to place them close to one another. (If you want to skip the melted butter altogether, you can just place them on sprayed baking sheet…the butter just adds to flavor and keeps the biscuits a little more moist.However, I’ve cooked them without the butter and they were just as good.)
  8. Bake the biscuits at 425F for about 20-22 minutes, until golden on top.
  9. Serve warm
Source

Roasted Red Pepper Hummus


Ingredients:

  • 1 (15 oz) can chickpeas (garbanzo beans), drained
  • 1/4 cup fresh lemon juice (about 1 1/2 large lemons)
  • 1/4 cup tahini
  • 2 large cloves of garlic, minced
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 3/4 cup - 1 cup jarred roasted red peppers, drained
  • 2 Tbsp extra virgin olive oil + more for serving if you'd like
Method:
  1. Throw it all in a food processor and blend until smooth and creamy! Garnish with a little olive oil and cayenne. Serve with pita bread triangles or chips.
Source

Cauliflower Fried “Rice”



Ingredients
  • 1 small head cauliflower
  • 2 Tbsp vegetable oil, divided
  • 2 eggs
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 cup cremini mushrooms, chopped
  • 2 cups broccoli, chopped
  • 2 cups green beans, chopped into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • ¼ cup low-sodium soy sauce
  • 2 tsp sesame oil
  • Hot sauce to taste

Instructions
  1. In a food processor or with a grater, chop cauliflower into "rice" sized pieces. In a food processor, this will take about a minute of pulsing. Set aside.
  2. In a small bowl, lightly beat the eggs. In a wok or large skillet, heat 1 tablespoon of the oil over medium heat. Scramble eggs until almost done (they should still be the slightest bit runny). Remove to a bowl and set aside.
  3. Wipe out the wok and heat the remaining tablespoon of oil over medium heat. Add onions and carrots and cook, stirring frequently, until onions and carrots onions are translucent and softened, about five minutes.
  4. Add mushrooms and broccoli and cook, stirring frequently, for another five minutes. Stir in cauliflower, green beans, peas, garlic and ginger.
  5. Turn heat to medium-high and add soy sauce, sesame oil and hot sauce. Cook, stirring constantly, for another 3-4 minutes. Add the scrambled eggs back in and cook for another minute. Remove from heat and serve immediately. 
Source

Ice Cream Cone Cupcakes


Woww.. What an idea.. All cupcakes are cool but ice cream cone cupcakes are AWESOME!
Go check it over at A Spotted Pony!


No-Bake Chewy Cookies and Cream Bars



Ingredients
  • One 16 oz package of Oreo
  • 5 cups Large Marshmallows
  • 4 tablespoons butter

Instructions
  1. Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Crochet Christmas Ornaments


Christmas Ornaments

  
Crochet amigurumi christmas decorations in red and white 

Holly and Berry Stockings 


Mini wreath ornament crochet pattern 



Holiday Stars and Balls Ornaments Free Christmas Knitting Pattern from Red Heart Yarns 

Spring

Wonderful world


Eze ~ a tiny village in Provence, and one of the gems in southern France




Train Tree Tunnel, Urkraine 




Hell Valley ~ Noboribetsu, Hokkaido, Japan 




Beautiful Bali ~ Indonesia 





Rovinj, Croatia.


BAKED S’MORES BARS


Ingredients
  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and ⅓ cups flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 king-sized milk chocolate bars
  • 1 and ½ cups marshmallow fluff

Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
  3. Slowly incorporate dry ingredients into butter mixture.
  4. Press half of dough into a greased 9×9 pan. Set chocolate bars on top.
  5. Spread marshmallow fluff over chocolate and top with remaining dough.
  6. Bake for 30-35, or until golden.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Grain-Free Pumpkin Bars



Ingredients
  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
Instructions
  1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
  2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Weight Watchers Chicken and Cheese Casserole


Ingredients
  • 2 cups cooked macaroni
  • 2 cups chicken breasts, chopped
  • 2 cups cream of mushroom soup, undiluted
  • 2 cups skim milk
  • 8 ounces low-fat cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large casserole, combine all ingredients, mixing well.
  3. Bake,covered, 35-45 minutes.
  4. Remove cover; bake 10-15 minutes longer.
  5. Serve immediately.
Source

Shortbread Crust adapted from allrecipes.com
yields about 20-24 mini tarts1 cup butter, softened
3 tablespoons and 1 teaspoon light brown sugar
3 tablespoons and 1 teaspoon confectioners' sugar
1-1/2 cups all-purpose flour
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
- See more at: http://homecookinginmontana.blogspot.com/2009/08/mini-fruit-tartsfilled-with-lemon-curd.html#sthash.4itScteN.dpuf
Shortbread Crust adapted from allrecipes.com
yields about 20-24 mini tarts1 cup butter, softened
3 tablespoons and 1 teaspoon light brown sugar
3 tablespoons and 1 teaspoon confectioners' sugar
1-1/2 cups all-purpose flour
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
- See more at: http://homecookinginmontana.blogspot.com/2009/08/mini-fruit-tartsfilled-with-lemon-curd.html#sthash.4itScteN.dpuf
Shortbread Crust adapted from allrecipes.com
yields about 20-24 mini tarts1 cup butter, softened
3 tablespoons and 1 teaspoon light brown sugar
3 tablespoons and 1 teaspoon confectioners' sugar
1-1/2 cups all-purpose flour
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
- See more at: http://homecookinginmontana.blogspot.com/2009/08/mini-fruit-tartsfilled-with-lemon-curd.html#sthash.4itScteN.dpuf
Shortbread Crust adapted from allrecipes.com
yields about 20-24 mini tarts1 cup butter, softened
3 tablespoons and 1 teaspoon light brown sugar
3 tablespoons and 1 teaspoon confectioners' sugar
1-1/2 cups all-purpose flour
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
- See more at: http://homecookinginmontana.blogspot.com/2009/08/mini-fruit-tartsfilled-with-lemon-curd.html#sthash.4itScteN.dpuf
Ingredients:
Shortbread Crust:

  • 1 cup butter, softened
  • 3 tablespoons and 1 teaspoon light brown sugar
  • 3 tablespoons and 1 teaspoon confectioners' sugar
  • 1-1/2 cups all-purpose flour
- See more at: http://www.toprecipeblog.com/2013/10/mini-fruit-tarts-with-lemon-curd-mousse.html#sthash.kDAoCtii.dpuf
Ingredients:
Shortbread Crust:

  • 1 cup butter, softened
  • 3 tablespoons and 1 teaspoon light brown sugar
  • 3 tablespoons and 1 teaspoon confectioners' sugar
  • 1-1/2 cups all-purpose flour

Lemon Curd Mousse:

  • 1 cup heavy whipping cream
  • 4-5 TBS lemon curd

Lemon Curd:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter(no substitutes),melted
  • 1/3 cup lemon juice
  • 1 1/2 TBS grated lemon peel
  • pinch of salt

Instructions
See full instructions on : homecookinginmontana.blogspot.com - See more at: http://www.toprecipeblog.com/2013/10/mini-fruit-tarts-with-lemon-curd-mousse.html#sthash.kDAoCtii.dpuf
Ingredients:
Shortbread Crust:

  • 1 cup butter, softened
  • 3 tablespoons and 1 teaspoon light brown sugar
  • 3 tablespoons and 1 teaspoon confectioners' sugar
  • 1-1/2 cups all-purpose flour

Lemon Curd Mousse:

  • 1 cup heavy whipping cream
  • 4-5 TBS lemon curd

Lemon Curd:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter(no substitutes),melted
  • 1/3 cup lemon juice
  • 1 1/2 TBS grated lemon peel
  • pinch of salt

Instructions
See full instructions on : homecookinginmontana.blogspot.com - See more at: http://www.toprecipeblog.com/2013/10/mini-fruit-tarts-with-lemon-curd-mousse.html#sthash.kDAoCtii.dpuf
Ingredients:
Shortbread Crust:

  • 1 cup butter, softened
  • 3 tablespoons and 1 teaspoon light brown sugar
  • 3 tablespoons and 1 teaspoon confectioners' sugar
  • 1-1/2 cups all-purpose flour

Lemon Curd Mousse:

  • 1 cup heavy whipping cream
  • 4-5 TBS lemon curd

Lemon Curd:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter(no substitutes),melted
  • 1/3 cup lemon juice
  • 1 1/2 TBS grated lemon peel
  • pinch of salt

Instructions
See full instructions on : homecookinginmontana.blogspot.com - See more at: http://www.toprecipeblog.com/2013/10/mini-fruit-tarts-with-lemon-curd-mousse.html#sthash.kDAoCtii.dpuf
Ingredients:
Shortbread Crust:

  • 1 cup butter, softened
  • 3 tablespoons and 1 teaspoon light brown sugar
  • 3 tablespoons and 1 teaspoon confectioners' sugar
  • 1-1/2 cups all-purpose flour

Lemon Curd Mousse:

  • 1 cup heavy whipping cream
  • 4-5 TBS lemon curd

Lemon Curd:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter(no substitutes),melted
  • 1/3 cup lemon juice
  • 1 1/2 TBS grated lemon peel
  • pinch of salt

Instructions
See full instructions on : homecookinginmontana.blogspot.com - See more at: http://www.toprecipeblog.com/2013/10/mini-fruit-tarts-with-lemon-curd-mousse.html#sthash.kDAoCtii.dpuf

Crochet Love


Owl Craft Patterns

 



These fingerless gloves look so pretty.



Adorable coin purses would be great for kids! 



How to crochet a ball... 




Crochet Elf Slippers FREE Pattern! 




Travel Canada



Moraine Lake, Canada


 Banff, Alberta National Park, Canada


Lake St. Peter, Canada 

 


Grassi Lakes in Canmore, Alberta, Canada



Montreal, Quebec, Canada 




Home Gardens


Provence inspired garden



Natural stones steps with gravel, and lined with medium boulder stones, and plants. 




Arbor idea with fence boards 





Deep Shade Plants Thrive Beneath Tree Canopies


Layered rock border 

 

Beautiful Backyards


Simply beautiful: a lavender lined pathway.




Stones steps and border garden



Try a bird house in a bird bath, this whole setting is pretty



Small courtyard garden. 




Stepping stone pathway 


Christmas Crochet

Subscribe to: Posts (Atom)