Ghostly Wreath

Years and years ago, when I first started craft shows (almost 20 years now), I would make these ghost wreaths and brooms every fall season.  They would always fly off the table and then I got away from them, wanting to do new ideas.  Well, I figured it was time to dust off an oldie but goodie.  This wreath idea can be adapted to any size and any budget. The one I did cost $4.00.

What you need:

wreath form (grapevine or straw)
small to medium bush of fall flowers
white glue
wire cutters
ribbon
used dryer sheets
floral wire (for bow)
ribbon for tying the ghosts (curling or spool-o-ribbon)

This is really easy and takes about 15 minutes worth of work. 

First thing is make a bow using the instructions found at my previous post, Bow Making 101 and set it aside. 

Next, snip off the floral stems from the bush using wire cutters and leaving about 2 inch length on the stem.  Simply start arranging the flowers on the wreath in a nice pattern, remember to work in odd numbers, three or five and leave room at the top or bottom for the bow.  Dip the ends of the stems in white glue before inserting them into the wreath, this way they will hold.

Finally, make the ghosts by using two dryer sheets. Take one dryer sheet and roll it into a ball (you can also use a cotton ball for this), this will be the ghosts head.  Then take the next dryer sheet and drape it over the head and tie it off with curling ribbon. Viola, a ghost. Attach them to the wreath with white glue.

Allow the wreath to dry over night. You can also use a glue gun for immediate dry time.  This is a great project to have the kids help with. It also teaches about recycling and reusing the dryer sheets that would normally be tossed away.

another idea: make ghosts and attach pin backs for a cute holiday decoration

Natural Spider Spray

Hello Friday....so glad you are here.  It has been a mentally exhausting week of back to school.  No major dramatics to report, which is good news.  So in thinking what I would post today, I wanted it to be simple for my tired brain. 

In the fall, the weather turns damp and chilly, and spiders love to come inside and make your home their new home for the winter. While I believe spiders are helpful outside eating insects, I do not want them taking residence in my house.  Before I had kids, I would go buy a pesticide from the store and spray the whole house....no more spiders. After having children, my mind began to think differently. I wanted to oust the spiders but not harm my kids. So I searched for all natural sprays, and I wasn't happy with what I found. Then one day I saw a tip on T.V. boasting all natural tips for the home.  My ears perked up and sure enough there was a tip on how to rid your home of spiders.  It simply is water and white vinegar.

The spiders don't like the "taste" of vinegar. So you mix 2 tablespoons of white vinegar to 12 ounces of water and shake.  Put it in a spray bottle and begin to spray every corner in your house, top and bottom.  For the past six months, this is Adam's job. He loves it! He says he feels like he is protecting us. I don't mind him doing it because there is nothing to harm him.  The only downside is, your house will smell like a salad for a day or so. I try and do it on a day that I can keep the windows open, and we do it about once a month during the spring and fall.

Give it a try, and keep the pesky little critters outside!  Happy Friday everyone :o)

Wholesome Wednesday (no sugar waffles)

Waffles! It's one of the foods that we enjoy weekly for breakfast or dinner.  I always bought the boxed waffles by the case at the club stores, and I would go through them very fast.  Then about two years ago, I purchased one of the best values for my kitchen....a Belgian waffle maker.  I splurged and bought the Waring Pro, and I love everything about it. I can make a batch of waffles, from prep to finish in about ten minutes, and that includes clean up.

For the last couple of years I have used a traditional waffle mix, and it produces delicious waffles. Then I started thinking, how can I make this better for Brandon (with his glucose issues), and the rest of us.  So I took a scratch waffle recipe and gave it a few tweaks.  I made this yesterday and served them to the boys (including my husband), and the consensus was, they are delicious.  I simply swapped out some of the all purpose flour for whole wheat, and I used Splenda instead of sugar.  I served them with sugar-free syrup approved for diabetes and they gobbled them up.

I was going to switch the eggs for egg substitute but I was out. I think I will try to other variations of this base recipe in the near future.  I also had an after thought, put some walnuts in the batter for a little more protein :o)

recipe

1 cup all-purpose flour
1/2 c. whole wheat flour
1 1/2 tsp baking powder
2 tbsp Splenda
2 tsp vanilla
1 1/2 c. milk
2 eggs

combine all ingredients with a whisk.  prepare waffles according to your manufacturers instructions.  top with sugar-free syrup or fruit. 

tip: grated lemon or orange zest in the batter would be a nice touch too!

Vanilla Sugar

The weather is starting to cool down, and for most people that means they will turn their ovens back on to bake.  Me, I've been baking all summer, but I do appreciate the coolers temps. I have an abundance a sweet treats for the fall and holidays, and a lot of them will include vanilla sugar.  So you ask, what is vanilla sugar???? It's exactly what it sounds like, sugar infused with vanilla flavor.  It can be purchased at those wonderful high end cooking stores. You know, the stores I walk through but really can't afford. But vanilla sugar can also be made right in your own kitchen very simply.

I decided to give this idea early because it really does take a couple of weeks for the flavor to infuse thoroughly.  I also have a lot of ways to use it come this holiday season as gift ideas. Around November I will do a complete list of how to gift vanilla sugar with incredibly cute packaging ideas. For now, let's just get some made. Once you have vanilla sugar in stock in your pantry, use it in baking where you would use plain white sugar.

You'll need:

Vanilla Beans (I got them at Williams & Sonoma, but McCormick sells them too in the spice aisle)
Sugar
Air tight plastic or glass container

This is really simple, so here goes. Simply measure out 2 to 3 cups of sugar and place it in a container.  Then cut the vanilla bean lengthwise, and run your knife down the vanilla bean to scrape out the seeds. Place the seeds and vanilla bean into the sugar and stir around a bit.  Bury the bean in the sugar and place the lid on it.  For best results, leave sit for 3 to 4 weeks.

Next week, I teach you how to make your own vanilla. Again very simple.

Cheesecake Pancakes

Happy Saturday morning everyone!!! In our house, the weekends are reserved for special breakfasts.  I normally make something I wouldn't have the time for during the week, such as pancakes, french toast, Belgian waffles, etc.  Today's inspiration came from our recent trip to IHOP via Sesame Place.  IHOP was our favorite breakfast location and each morning I tried something different.  The dish that really knocked my socks off was the cheesecake pancakes.  They had actual bits of cheesecake mixed in the batter that became warm and melted once cooked. Then they topped the pancakes with a strawberry sauce and whipped cream.......YUMMY!!!

In my version, I decided if I were to make a cheesecake, I would not cut it up for pancakes. So I created a sauce that had the same flavor profile but without all the work. Give my version a try, and remember while I topped mine with strawberries, any fresh fruit would be delicious.  Also try the sauce on waffles or french toast.

Strawberry Cheesecake Pancakes

4 oz cream cheese softened
3 Tbsp powder sugar
1/2 tsp vanilla
2 to 3 Tbsp milk

In a bowl whisk the cream cheese, sugar, and vanilla until smooth. Slowly add the milk one tablespoon at a time until you get a pourable sauce consistency.  Pour over your favorite pancake recipe (or the frozen kind, I won't tell) topped with fresh fruit and whipped cream.

tip: I made the sauce the night before, stored it in the refrigerator, and pulled out to sit at room temperature for about 15 minutes before serving!

One Cheese Three Ways

I really should be dusting the bedrooms, grocery shopping, or better yet exercising.  Instead, I'm blogging for a few minutes. Then I'll resume to the before mentioned tasks.

Last weekend, we went to Fly Creek Cider Mill and while we were there I bought some cheese. I always go for the cheddar that is aged in Howe's Caverns (so yummy), but I also bought the garlic herb cheddar spread.  My original thought while buying it, was I would enjoy it on crackers as a snack.  Then my brain started thinking, how else could I use this wonderful soft cheese????  So I started experimenting and came up with three different uses. While most people won't be going to Fly Creek for this cheese, you can find other soft herb cheddar cheeses right in the grocery store. There are many brands that are delicious, just look for it the speciality cheese case in a tub about 4 oz.

Recipe numero uno:

Chicken sandwiches with garlic herb cheese spread.  This one is super easy, just grill a 4 oz chicken breast. Then instead of mayo, use the cheese as a spread on a toasted bun. The warmth of the bun will melt to cheese to a sauce consistency. Then top with lettuce and tomato. 

Recipe two:

Cheesey Orzo.  To make this wonderful side dish, prepare 1 cup dry orzo according to package instructions. (orzo is a small rice shaped pasta, found in the pasta aisle). Then drain and put back into hot pot with 1/4 cup fresh chopped parsley, 1 tsp pepper, and 2 Tbsp. cheese spread. Let the heat of the pasta melt the cheese and serve as a side dish. The orzo and cheese is so creamy and tastes really decadent and so so easy to make.

Last but not least recipe #3:

Stuffed Mushrooms. Take about ten button mushrooms and wipe clean with a paper towel. Remove and finely chop the stems. In a bowl mix the stems, 3 tbsp season breadcrumbs and 4 tbsp of cheese spread until combined. Spoon filling in mushroom caps and place on cookie sheet. Drizzle with olive oil and bake at 350 degrees for 20 minutes or until golden brown. I served this as a side to my cheeseburger, but would make easy appetizer.

Well, now that I have shared my three ways to use one terrific cheese spread, I must go on with my chores. Come back soon and see what else is cooking.

p.s. I will have instructions for a spook-tacular wreath coming up....start saving used dryer sheets!

September's Cupcake Star

Well are you ready for September's cupcake???? Here it is: Chocolate Chocolate Chip Cakes with Mum Inspired Decoration.  The real star of this sweet treat is the flower design top. I love fall, with all the colored leaves and crisp air. I love the fall so much, I even got married in September. (My wedding cake featured a leaf motif and all the flowers were in autumn hues.)  So I decided to make a cupcake that was very simple to make and would make an impression, but reminded me of the famous fall flower: the mum. These cupcakes would be perfect for a fall bake sale. The technique is very simple and once you learn it, change up the colors to pastels for a baby shower or do red for Christmas.

Now remember the recipe will only be featured on Cupcake Spotlight for the month of September!  Return next week for Wholesome Wednesday!


see the parties I have linked to here