Out of Treats

This little creation was inspired by a pin on Pinterest.  It was a last minute craft, the day before Thanksgiving.  I figured/ hoped it would keep trick or treaters from ringing the doorbell or knocking on the door after we went inside.  Unfortunately, just turning the lights out doesn't get the message across in our neighborhood.  

Materials: 

1 piece of wood

paint

Sharpie paint pen

ribbon

hot glue

Directions: 

Paint the wood sign orange.  I painted all sides. 

 Then, I used the Sharpie paint pen to write "out of treats" and decorate the outside.  

To hang it, I took about 24 inches of ribbon.  I folded it in the middle and hot glued it to the back of the wood.  From there I tied it into a bow.  

After that, it was ready to go on the door.   

The sign worked because we didn't have any trick or treaters afterwards.  

Happy Crafting!

tomato-basil-parmesan-soup

One of my favorite comfort foods is grilled cheese and tomato soup. Especially on a cool fall or winter night.  When I looked at the forecast a week or so ago and noticed cooler temperatures, I made sure to add this dinner to my menu.  I'm still on a crock pot kick, so I searched to see if there was a soup recipe I could make in the crock pot.  I decided on this one because of the amount of veggies in it and the reviews.  It isn't a smooth, creamy soup due to the vegetables but it was still good.  Hubs gave it a 7 out of 10 and that's pretty good because he's not a soup fan.  I give it a 6 because I REALLY love creamy tomato soup.  Again, a great tomato soup but if you're looking for creamy with no chunks, this is not for you.  Enjoy! 

Tomato- Basil- Parmesan- Soup 

Recipe found here 

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Halloween Burlap Wreath

 

Materials: 

1 3/4 yards of black burlap

1 wire hanger

scissors

festive ribbon

glue gun

Directions: 

Cut the burlap into 4 inch strips.  Make sure to cut them the same length, I just eyeballed it and it was obvious.  

Make the wire hanger into a circle.  Just unhook the top of the hanger, shape it into a circle and wait to rehook the top. 

Thread the burlap through the hanger.  I folded it back and forth to create a ripple effect.  Keep going, using all of your strips of burlap or until your wreath is full. 

 Rehook the top of the hanger.  I folded the hook park of the hanger down and hid it behind the burlap.  

 I finished off the wreath with an orange and black bow.  You can find tons of online tutorials on making bow, this is my favorite.  I just hot glued the bow to the burlap.

Creamy Chicken & Wild Rice Soup

I mentioned that a goal of mine this month was to try new crock pot recipes.  This was one of the ones I found on Pinterest and decided to make.  We usually buy a rotisserie chicken ever other week and have some left over meat.  I usually freeze the leftover meat, which ended up being perfect for this recipe. You'll notice from the picture that it looks thicker than your typical soup.  And it was.  But, that was because I let it cook for 8 hours on low instead of 6, which made the rice mushy.  I had to leave the house and ASSUMED it would be fine.  Whoops.  Even though that happened, I still wanted to share the recipe because it was really good. Even with the thick texture, we ate it all.  I'm sure it would be fantastic as a soup and plan on making it again. 
 This time, keeping more of an eye on it at the end.  Enjoy!

Slow Cooker Creamy Chicken and Wild Rice Soup

Courtesy of Chef Mommy 

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes

Pumpkin Oatmeal White Chocolate Chip Cookies

I've my fair share of pumpkin cookies over the past few years.  There aren't too many pumpkin recipes that I pass on.  And when I come across one where I have all the ingredients, I usually make it immediately.  That is what happened with this recipe.  I pinned it.  Checked my pantry.  Then started baking.  I was really excited about these cookies because I've never made a pumpkin oatmeal cookie before.  And I love oatmeal cookies.  The one thing I was missing from the original recipe (link below) was dark (or milk or semi sweet) chocolate chips.  To make up for what was missing, I just added more while chocolate chips.  I actually enjoyed the pumpkin and white chocolate combination and think the dark chocolate would have overpowered that.  When I make them again, I think I'll try the chocolate but only do dark chocolate instead of using white and dark together.

  These cookies were a hit with everyone who tried them.  Hubs took them to work and they flew out the door.  My parents came over a few days later and they enjoyed what was left.  If you're a pumpkin fanatic like myself, you'll enjoy these cookies.   

Pumpkin Oatmeal Chip Cookies 

Courtesy of Family Fresh Meals 

Ingredients:

1 cup sugar

1 cup brown sugar

2  cups all purpose flour

1 cup chocolate chips

1 cup white chocolate chips 

2 cups rolled oats (oatmeal) *I used quick cooking

1/2 tsp of ground cinnamon

2 tsp of pumpkin pie spice

1 TB vanilla extract

1/2 tsp salt

1 cup unsalted butter

1 tsp baking soda

1 cup pumpkin puree
1 egg

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2. Next beat butter, sugar and brown sugar until well creamed together.
3. Now add in pumpkin, egg and vanilla. Beat until combine well.
4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.

5. Next, stir in your oats. Mix well.
6. Stir in both the white and dark chocolate chips.
7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!

Southern White Chicken Chili

Come fall, chili is a weekly staple in our household.  It's just so easy to make, I always do it in the crock pot. I've always made chili with beef.  But, this month I made a goal to try new crock pot recipes.  This was the perfect time to step away from my normal chili recipe and try something different.  And boy am I glad I did.  This recipe was amazing. Full of flavor and the perfect pair to a cool fall night.  

 It's now my favorite chili and I plan on making it for friends on Halloween.  

 

Southern White Chicken Chili 

Courtesy of Campbell's 

Ingredients: 
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup 
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese
**I also added a white chili seasoning packet from McCormick & 1/2 cup of chicken stock to the recipe**

Directions:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder,
   cumin, onion and pepper and cook until the chicken is cooked through and the
   vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil.  
  Reduce the heat to low.  Cover and cook for 5 minutes, stirring occasionally.  
  Sprinkle with the cheese.  
  
  
  
  

Pot Roast- Crock Pot Recipe

A few weeks ago we went to our friend's house for dinner and she made pot roast.  It was delicious and hubs has been asking me to make it ever since.  I've been putting it off because I've never made a pot roast. But last weekend I gave in and told him I'd only do it with his help. Thankfully he's always willing to help me out.  We did all the prep in the morning and threw it in the crock pot for dinner that evening.  I was lucky enough to enjoy the smell of it all day and couldn't wait for him to get home for dinner.  The meat was tender and moist and the veggies were delicious.  This will be our go to pot roast from now on.  Hubs said he wants to make it once a week....we settled on twice a month.  Enjoy!

Ingredients:

    1 tbsp oil

    salt, pepper, flour

    pot roast

    1/2 c red wine

    1 onion, sliced
    5 medium potatoes, cut into one inch pieces
    3 carrots, cut into pieces

Directions:

   1. Heat a tablespoon of oil in a skillet over medium heat.
   2. Season your roast with salt and pepper then sprinkle with flour.
   3. Brown all sides of the meat in the hot oil. Remove to a plate. Add 1/2 cup of red wine to the skillet; stir to loosen browned bits.  Then remove from the heat.
   4. Place sliced onions in the bottom of the crock pot.
   5. Add the potatoes on top.
   6. Next, add the carrots.
   7. Put the browned roast on the vegetables.
   8. Pour the wine & juices from the skillet on top of the roast and veggies.
   9. Season with a little more salt and pepper,
  10. Cover and cook on the LOW for 8-9 hours.

We used some of the leftover meat to make sliders for dinner the following night. 

Cranberry Pork Loin

The husband picked out our meals last week. We had bought a pork loin at the store and he loves cranberry and pork together.  Which is exactly why he picked this recipe. I made it in the crock pot just as directed.  A few times through the day I basted the pork to make sure the meat remained moist and didn't dry out.  But don't do this too much or you'll let too much heat out of the crock pot.  Anyway, this meal was good for dinner but absolutely AMAZING the next day for lunch.  Letting the meat marinate in all the juices overnight made the world of difference. Overall, another recommended crock pot meal.  

I know I took a picture of this dinner but can't find it.  I still had to share because it was just that good.  

Cranberry Apple Pork Loin

Courtesy of About.com

Cook Time: 8 hours
Total Time: 8 hours
Yield: Serves 4 to 6
Ingredients:

    * 1 (3 to 4 lb) boneless pork loin roast
    * 2 cloves garlic, minced
    * 1 can whole cranberry sauce
    * 1/4 c brown sugar
    * 1/2 c apple juice
    * 2 apples, cored and sliced
    * salt and pepper to taste

Preparation:
Place roast in slow cooker; rub all over with the minced garlic. Add remaining ingredients (except apples) and cook on low for 7 to 9 hours. Pork should be about 160° when fully cooked. About an hour before you're ready to serve, add the sliced apples.  Serve with rice.
Serves 4 to 6.

Candy Corn Craft

How cute are these little candy corn decorations?  

All you need is styrofoam cones, yarn and about 10 minutes.   

I started will two small styrofoam cones. 

 You need yellow, orange and white yarn .

 All you do is wrap the yarn around the cones.  

I used a small pin to pin the ends of the yarn in.
Started at the top and worked my way down.
Simple as that! 

Happy Crafting!

Pumpkin Magic Bars

I made a fall bucket list a few weeks back and this was one of the recipes I said I wanted to bake. Magic Layer Bars are one of my favorite desserts and so addicting!  When I came across one recipe made with pumpkin, I had to give it a try!  I made a few changes to the recipe which I noted below. The bars were AH-MAZING. The middle pumpkin layer tasted like pumpkin pie & the rest of it was just icing on top.  Enjoy!    

Pumpkin 7-Layer Magic Bars

Recipe Courtesy of BakersRoyale

Makes one 8×8 pan | 

Preparation: Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang.

Ingredients:

• 2 cups graham cracker crumbs (about 16 whole crackers)
• 8 tablespoons butter
• 1 14oz can sweetened condensed milk
• 3/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 11 oz. golden delicious apples, shredded (about 2 regular size apples) *OMITTED
• 11/2 cup sweetened shredded coconut
• 1 cup salted almonds, coarsely chopped *USED PECANS
• 1 cup chocolate chips

Instructions:

1. Combine graham crackers and butter  and stir until well blended. Press mixture onto bottom of pan
2. Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
3. Peel and core apples. Use the large side of the  grating box to shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.
4. Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting. 
5.               *I KEPT THE DESSERT IN THE FRIDGE UNTIL IT WAS GONE*

Chocolate Caramel Candy Bars

Chocolate is my weakness.  I love it.  Eat it every. single. day.  Can't get enough of it.  Maybe that's way this baby weight is not coming off as quick as I want it to....

In the most recent issue of Kraft Food & Family, I found these gems.  

They're like a DIY Twix bar.  Sign me up! 

They were a little messy but totally worth it.  Enjoy!

Chocolate Caramel Candy Bars

Courtesy of Kraft

What You Need

35 LORNA DOONE Shortbread Cookies

1 pkg.  (11 oz.) KRAFT Caramel Bits

1 Tbsp.  milk

3 squares  BAKER'S Semi-Sweet Chocolate

3 squares  BAKER'S White Chocolate

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.

MICROWAVE chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.

LET stand 2 hours before cutting into bars.

Chicken Noodle Casserole

If you love chicken noodle soup, you will definitely enjoy this recipe.  Of course, like most recipes I find it's easy to make, has very few ingredients and takes little time.  With a newborn at home, I'm really glad I've focused on simple recipes over the years.  I rarely have more than a half hour of hands free time in the evenings to make a meal.  I pinned this recipe a few months ago and recently went to my Pinterest board when planning my weekly meals.  

This is hands down one of the best casseroles I've made. Ever.  I ate two servings for dinner and had it for lunch for the next two days.  I couldn't get enough.  This would be a fabulous meal to make for a friend in need.  Enjoy!

Chicken Noodle Casserole 

Courtesy of BookCooking.net

Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers1/2 cup butter

Directions
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.