Phase 2 of craft room is started and in progress.

I spend a better part of today cleaning, and storing my craft room. It's not much but better than it was before my project started.

Here I cleaned and shut the door on my table and re opened the second bathroom door.  Yes I know that the spare table and the floor is a mess but at least I don't have to deal with the heat from the furnace any more.

Now my room is all clean. Started personalizing it, till i can get it painted.

Everything I have will have it's own spot, but for now this is what I've done.  The middle shelves are for food items such as cake decorating, specialty pans, cookie items, and such. The very top shelves that are empty will be for fabrics and sewing crafts. The bottom shelves are for home decor and simple crafts.

Over at the table I have hooks for various items on the inside of the door. I will be putting in the shelves for small items and tools next. Under the table I have room for my stool, a sewing machine case, and my Cricut cake cutter. I do believe that I'm going to go start work on a project right now. Wish me luck.

2 weeks of Thanksgiving, Day 4 ~ one handed fried apple pie

You can skip the peeling and slicing with this recipe -- these yummy fruit pies use dry fruit instead of fresh.

Ingredients

• 1 1/2 cups dried peaches, apricots, and/or apples (6 ounces)
• 1 1/4 cups apple cider
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup shortening
• 2/3 cup buttermilk or 1/3 cup buttermilk and 1/3 cup whipping cream
• Water
• 4 tablespoons shortening
• Sifted powdered sugar
  Directions
  1. For the filling, in a saucepan combine dried fruit and apple cider. Bring to boiling; reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (cider should be cooked down). Mash slightly. Cool.
  2. Meanwhile, for the pastry, in a bowl combine flour, baking powder, sugar, salt, and baking soda. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-size.
  3. Sprinkle 1 tablespoon of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 tablespoon of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 tablespoon at a time. (Do not overhandle.) Form dough into ball.
  4. Pat or lightly roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 tablespoon fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shape. Seal edges with tines of a fork.
  
  
  
  
  
  
  • Make Ahead Tip Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. Freeze pies for up to 3 weeks. Reheat frozen pies, wrapped in foil, in a 350 degree F oven about 25 minutes or until heated through.) Sprinkle with powdered sugar before serving. Makes 12 individual pies.
  • Variation Chocolate Fried Pies:Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 tablespoons melted butter. Spread a scant 2 teaspoons of mixture onto each pastry circle. Fry pies as directed.
  
  
  Don't forget to check out today's craft idea, pumpkin candles

2 weeks of Thanksgiving, Day 4 ~ Pumpkins & Candles

Here's a great idea for using up those mini pumpkins from Halloween.
Transform miniature pumpkins into beautiful candle holders, perfect for the autumn season. Drill or cut out a hole in the top of the pumpkin the same size as a candle's tapered base. Hot-glue miniature pinecones, berries, and dried moss around the hole. Insert a candle and light it to add a little glow to your harvest nights.

Don't forget to check out today's recipe, one handed fried apple pie

2 weeks of Thanksgiving, Day 3 ~

Sorry for the wait, internet was down all day yesterday at my house.

Create a fall welcome sign in a few easy steps. Hot-glue a small pumpkin on top of a slightly larger pumpkin. Print the word "welcome" on a piece of cardstock. Fold a ribbon in half and attach it (and the cardstock) to the pumpkin with a corsage pin, as shown in the picture. These even make great place cards or make as a take home gift.




Don't forget to check out today's recipe, roasted vegetables and chickpeas

2 weeks of Thanksgiving, Day 3 ~ Roasted Vegetables and Chickpeas

Sorry for the wait, internet was down all day yesterday at my house.

Roasting brings out the sweetness and boosts the flavor of fall vegetables in this hearty side dish.

Ingredients

• 1 pound carrots, peeled and cut in 2-inch pieces
• 1 pound sweet potatoes, peeled and cut in chunks
• 1 large red onion, peeled, halved, and cut in 1-inch wedges
• 1 pound red or russet potatoes, cut in cubes
• 6 cloves garlic, minced
• 1 16 ounce can chick peas (garbanzos), rinsed and drained
• 2 - 3 tablespoons vegetable oil or olive oil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon packed brown sugar or granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

And don't forget to check out today's craft idea, harvest greetings

Lemon Raspberry cupcakes

I found this recipe in a  magazine to make these cupcakes but it required boxed cake and jelly. I wanted something more so I tweaked it my way. First I found a lemon cake recipe I liked.

Cupcakes:

Ingredients:

• 1 cup butter, softened
• 1/4 cup shortening
• 2 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon Spice Islands® pure vanilla extract
• 1/2 teaspoon lemon extract

Directions:

In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts.

Pour into papered muffin cups. Bake at 350° 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

I did mine the night before and let them cool and harden up a bit.

Filling:
Ingredients:
3 C raspberries (mine were picked fresh in season then frozen for later use)
1/2 C sugar

Directions:
• Placed 2 cups of raspberries small sauce pan with  sugar.
• Cook on med heat till fruit and sugar has reduced down and all you have is juice and seed pulp.
• Place in remaining cup or raspberries and  cook til soft, but still holds fruit shape.
• Remove from heat and strain juice from pulp, set aside.

• Using any tip that will allow pulp to past through pipe into cupcakes till sides 'pop' from filling.





Frosting: 


Ingredients:
• 1 package Confectioners' Sugar (16 ounces)
• 1/2 C Butter or Margarine (1 stick), softened
• 1-1/2 tsp Vanilla Extract
• 2 TBS Milk
• 2 TBS Fresh Lemon
• frosting colors in yellow, pink, and green (optional)

TIP: I doubled my frosting and flavored only half of it. I used 3 TBS of lemon to make it very tart.

Directions: • In large bowl, with mixer at medium-low speed, beat confectioners' sugar, butter, vanilla and 2 tablespoons milk until smooth and blended.
• Add citrus juice.
• Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula.

• Beat in additional milk as needed for easy spreading consistency.
• If adding coloring to do the way I did you'll need to take About 1/2 C out of pink tinting, and 1/4 C for green. Add yellow to the remaining frosting and tint how light or dark you want.

Decorating:

• Pipe on yellow frosting, I went with the spatula method but they would look just as good with a large start tip.
• Place in fridge till frosting is harder than when spread.










 • Tint 1/4 C green and fill piping bag with a leaf tip.

• Pipe leaves over yellow and set back in fridge to harden. 

• Tint 1/2 C frosting pink,
• Add 2-4 TBS of raspberry juice you set aside to flavor your flowers
• Fill bag with a flower tip.
• Holding bag straight up I turned my cupcake while squeezing bag. (I know this isn't the way to do it but it made my flowers faster with softer frosting.
• Add some sugar pearls for the middles and enjoy. 

2 weeks of Thanksgiving, Day 2 ~Wrapped Votives

Place your favorite harvest-scented candles inside glass votive cups and wrap the vessels with tamale-making husks (available at grocery stores). Soak husks in warm water for a minute to make them flexible. Tightly wrap a husk around a votive cup and hold in place with a rubber band. Trim excess husk at the top and bottom. Twist a thin length of husk and tie it around the center of the candleholder; remove rubber band. Don't for get to stop by and check out today's recipe, make ahead stuffing.

2 weeks of Thanksgiving, Day 2 ~ Make-Ahead Apple, Bacon, and Onion Stuffing Muffins

A fun twist on traditional stuffing, these muffins are easy to transport, making them the ideal potluck recipe.

Makes: 12 servings

Prep: 45 mins  

Bake: 375°F 20 mins  

Cool: 10 mins

Ingredients

• 9 C bread cubes (12 slices bread)
• Nonstick cooking spray
• 9 slices bacon
• 2 TBS butter
• 1 1/2 C coarsely chopped red onions
• 3 stalks celery, chopped
• 1 tsp dried sage, crushed
• 1 tsp dried thyme, crushed
• 2 large Granny Smith or fuji apples, peeled (if desired), cored, and coarsely chopped (about 3 cups)
• 1 tsp minced garlic (6 cloves)
• 1/4 tsp ground black pepper
• 1 C chicken broth
• Small fresh sage leaves (optional)
  Directions
  

  1. Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

  2. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

  3. In an extra large skillet, cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 2 tablespoons drippings in skillet.

  4. Add butter to skillet. Add onions, celery, and herbs; cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic; cook and stir for 2 to 4 minutes or until apple is just softened. Transfer to an extra large bowl.

  5. Add bread cubes, crumbled bacon, and pepper to vegetable mixture; toss gently to combine. Add broth and toss until moistened.

  6. Spoon about 2/3 cup stuffing into each prepared muffin cup; press to pack tightly. If desired, top each cup with a fresh sage leaf. Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown. Cool about 10 minutes. Carefully remove from pans; serve warm. Makes 12 servings.
  
  And don't forget to stop by and check out today's craft idea, wrapped votive cups.

  
  

  
  

   

 

Apple Pie Cupcakes.

What's better than an apple pie? Apple pie cupcakes that's what.

What you'll need:
12 small apples, I used yellow delicious and galas.
1/2 C brown sugar
2 TBS cinnamon
1 TBS lemon juice
2 C powder sugar
water to cover mixture
12-24 vanilla cupcakes

What to do:

1. Slice apples and  place in pan with lemon juice. Add cinnamon and brown sugar stir, coating well. Pour water over apples to cover about 1/2 and inch above. get a nice rolling boil and then turn down to med/low and cook till apples are tender. Remove from heat, place apples in a bowl and chop with a mixer or blender till just under chunky. take liquid from pot, add powder sugar and mix well.

 2. Slice cupcakes in half horizontally, adding applesauce to cover one side. Place top back on and set aside.

3. Plate cupcakes & drizzle  applesauce glaze on top and let run down sides of cupcake. Serve and enjoy.

2 weeks of Thanksgiving, Day 1 ~ Chutney-Honey Glazed Ham

If you're like me and no holiday dinner is complete without a yummy glazed ham try this recipe at your next holiday meal.

 

Ingredients

• 1~ 7 - 8 pound cooked bone-in spiral-sliced ham
• 1~ 9 ounce jar (3/4 cup) mango chutney
• 2~ tablespoons honey
• 1~ tablespoon stone-ground mustard
• Fresh mint sprigs (optional)
   
    Directions

  1. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. If desired, insert an ovenproof meat thermometer into the thickest portion of the ham. Thermometer should not touch bone.* Bake, uncovered, for 1 1/2 hours.

  2. Meanwhile, for glaze, in a small bowl, stir together chutney, honey, and mustard. Using kitchen scissors, snip any large pieces of fruit in the mixture.

  3. Spoon about 1/2 cup of the glaze over ham. Bake, uncovered, about 15 minutes more or until meat thermometer registers 140 degrees F.

  4. Serve ham with the remaining glaze. If desired, garnish with fresh mint.

  
  

  Don't forget to take a look at today's craft project, Trivets for the holiday's.

2 weeks of Thanksgiving, Day 1 ~ Trivets

Sorry I forgot to get this started last night. Been busy, busy, busy preparing for the holiday's and such. So without further ado I give you your crafts.

Thanksgiving Trivets

Make custom Thanksgiving trivets with glass candle coasters and paper designs that you attach with decoupage glue. What you need:
• heavy glass coaster or trivet
• paper design
• decoupage glue
• felt
• scissors

How to make it:

1. Decide on a design. Choose a favorite image from a magazine or old calendar, highlight your favorite photo, or print out one off the web.
2. Cut design to fit the bottom of the coaster or trivet.
3. Attach design to the back of the trivet with decoupage glue. Tip: Choose glue that dries clear and is intended for use with paper, such as ModPodge Paper.
4. Cut felt to fit the back of the trivet. Glue the felt to the back of the design. 
5. Let dry and enjoy the oohs and ahhs you get.

Makes great Christmas, newlywed, housewarming, and birthday gifts.

 Looking for a great dish idea to place on your new trivets? Check out this yummy Chutney - honey glazed ham

Phase 1 of craft room is complete.

I have a crafting table to sit at!!!

Here's the hubby cutting the brackets for the top, 

                                And putting them on to the wall

The mess my kids made after we cleaned the room up. I love how they just put all my craft stuff right back on the floor.

And me at my table, I love it. I can't wait to use it, I just might have to make up a project just for it's test run. But before that, i have to put everything I have in it's place.

Wire Basket Thanksgiving Centerpiece

This stress-free Thanksgiving centerpiece makes a statement on a sage green table runner. Simply tuck pears, nuts, and fresh or preserved leaves in a large wire basket for an updated take on the cornucopia.