Simply Made Kitchen and Crafts

appetizers/snacks, Baked goods, Food, lunch box, side dishes

Garden Fresh Veggie Pizza

Posted on May 29, 2013 by lmc

This is surely one of my family’s favorite snacks. As we planted vegetables and herbs this weekend, it made me think of this colorful, nutrition-packed pizza. Most of you have probably seen a variation of this recipe in cookbooks or online… this is the way I have been making it for years. When everyone pitches in to mix the topping and chop the vegetables, this one is a snap to put together. I often cut a few leftover slices to fit into lunchbox containers for the girls. What a great way to get a variety of fresh vegetables on the plate!

Garden Fresh Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
1 cup lite mayonnaise
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, finely chopped
1 bell pepper, chopped (any color)
1 1/2 cups fresh broccoli, chopped
1 medium tomato, diced
1/2 cup cucumber, diced
1 carrot, thinly sliced

Preheat oven to 350 degrees. Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll sheet into a jellyroll pan, pinching seams to close any holes. Bake for 10 minutes, let cool.
In a mixing bowl, combine mayonnaise, cream cheese, ranch dip mix. Spread this mixture on top of the cooled crust. Arrange all of the prepared fresh vegetables on top of the creamed mixture. Cover and refrigerate until well chilled. Cut into squares and serve.

Crafts, Gifts

DIY – Plant Markers

Posted on May 28, 2013 by lmc

Every spring, when I plant seeds in my garden, I buy unique (often expensive) plant markers to identify my herbs and vegetables. It’s not that I can’t identify my plants without the markers…its just that I like the way the markers look in my garden.
Well, it never fails…by late August, the markers have faded, rusted, or have gone missing. I usually end up throwing the silly things out in November and buying a whole new batch for the next growing season. This year, visiting the paint department at our local hardware store, I got the idea of using paint stirring sticks (that are free) to make my own plant markers. While they may only last one or two seasons, at least they are reasonably priced! The girls and I had fun making them together. This is also a great gift idea for Mother’s or Father’s Day.

DIY – Plant Markers

Visit your local hardware store and ask for a few paint stirring sticks. ( We are painting our bathroom and laundry room so they gave us plenty of sticks with our paint purchase).

Supplies

Paint Stirring Sticks
Craft Paint
Permanent Black Sharpie Marker or Paint Markers
Satin Clear Spray Paint or Spray Sealer

Paint both sides of the sticks with craft paint; letting them dry thoroughly between coats. Use the permanent marker to write various plant names on the paint sticks. Spray several coats of clear spray paint or sealer over entire stick. Let dry completely before putting them outdoors.

Baked goods, Desserts, Food, lunch box

Simply Made Pineapple Snack Cake

Posted on May 27, 2013May 27, 2013 by lmc

This is one of my favorite cakes to bake! It’s crazy delicious and super easy to throw together. The taste reminds me of a Kentucky Butter Cake recipe I used to make when my children were little. The first time I made this cake, I was delighted to learn that there is no butter, shortening, or oil in this recipe. During the school year, I omit the glaze, and pop it into lunch boxes for a tasty lunchtime treat…Yum!

Simply Made Pineapple Snack Cake

2 cups all-purpose flour
1 1/2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (20 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees. Grease a 13×9″ baking pan.
In a large bowl, mix together the flour, sugar and baking soda. Add eggs, vanilla, almond extract and crushed pineapple, with liquid. Mix well to combine.
Bake 30-35 minutes, or until a toothpick inserted into cake comes out clean.
On warm cake, frost with my Powdered Sugar Glaze.

Uncategorized

Remember…

Posted on May 27, 2013May 27, 2013 by lmc

I spent the better part of a pleasant, mild weathered Sunday planting and painting, weeding and pruning. After a long day of yard work, I looked around me with a sense of accomplishment. Most of the work that I had hoped to complete was behind me.
I had made every attempt to avoid making plans for the weekend. No swim meets, no work projects, no long car rides to visit relatives…I wanted to be right here at home, enjoying my family and taking care of little projects that have been waiting for my attention for a while.
It’s quiet this morning. As my children sleep and the sun rises, I say a little prayer and remember all those who have died protecting my country and my freedom.

For the love of country they accepted death. ~ James A. Garfield

Food, Main Dish, slow cooking

Tender Three-Packet Beef

Posted on May 26, 2013May 26, 2013 by lmc

While Memorial Day weekend is usually all about grilling and opening up the pool for the summer, it seems the weather doesn’t necessarily feel like cooperating this year. After a beautiful morning sunrise, yesterday’s weather turned cloudy and a bit chilly. Instead of grilling, as I had planned, I popped a roast into the crock pot and headed outdoors to spruce up the backyard. This recipe couldn’t be any easier to prepare. I always keep these seasoning packets in the pantry for when I’m in the mood for a no-hassle meal. This is one of the most tender and flavorful roast recipes that I have ever tasted.

Tender Three-Packet Beef

3-5 lb. beef roast
2 cups of water
1 packet brown gravy mix
1 packet ranch dressing mix
1 packet Italian seasoning mix

In a mixing bowl, combine water with the three seasoning packets. In a lightly sprayed crock pot*, place roast beef. Pour seasoning mixture over the roast and cook on low for 6-8 hours.

* I use a 6 quart crock pot for a 5 lb. roast.

Baked goods, Brunch, Desserts, Food

Scrumptious Strawberry Lemonade Cupcakes

Posted on May 25, 2013May 25, 2013 by lmc

Oh My Goodness…the sun is shining and it finally feels like Spring! I made these delicious cupcakes to celebrate the beginning of a long holiday weekend.
Rummaging through my pantry shelves yesterday, I noticed that I have a few plastic containers of powdered lemonade drink mix that no one seems to be interested in consuming. This got me thinking about a recipe I recently found for cupcakes combining cake mix and lemonade drink mix. They looked pretty yummy so I thought I would make them and add a few of my own ingredients. Here’s what I came up with…

Scrumptious Strawberry Lemonade Cake

1 box yellow cake mix, with eggs, oil, and water as directed on the box
1/2 cup lemonade powdered drink mix (I used Country Time Lemonade Mix)
1 tsp almond extract
1 cup finely diced strawberries

Preheat oven to 350 degrees.
Mix cake batter adding eggs, oil, and water as directed on the cake mix box. With a mixer on medium speed, incorporate lemonade mix and almond extract. Fold in strawberries.
Place cupcake liners in cupcake pan. Fill each to 2/3 full.
Bake for 16-18 minutes. Cool completely and top with cream cheese frosting or with my Powdered Sugar Glaze. Garnish with sliced strawberries. Make 2 1/2 dozen.

Food, Main Dish, slow cooking

Spicy Slow Cooker Buffalo Chicken Sandwiches

Posted on May 24, 2013May 24, 2013 by lmc

Three simple ingredients, one delicious sandwich! If you like spicy, this sandwich is for you. On chilly fall mornings, when we head off to the Northwestern or Purdue University football games, this is one of our favorite take-alongs. I just unplug the crock pot and pack this deliciousness into the back of the car.
Yesterday, after days of warmer than usual weather, the skies turned gray, the heavens opened up, and the strong winds brought a stiff chill to the air. It reminded me so much of a fall morning, I pulled out a few chicken breasts and plugged in the crock pot. By the time the kids came home from swim practice, the chicken was done and the sandwiches were ready. That’s my kinda meal!

Spicy Slow Cooker Buffalo Chicken Sandwiches

6 chicken breasts, boneless/skinless
1 stick of butter or margarine
1 12 oz. bottle of Frank’s Red Hot Original Cayenne Pepper Sauce

Place the stick of margarine or butter in the bottom of a 4-6 quart crock pot. Then add the chicken breasts. Cook on low setting for 6-8 hours, covered.
When chicken is thoroughly cooked and quite tender. Shred the chicken with two forks. Pour in the bottle of Frank’s Red Hot sauce and combine well. Serve on your favorite sandwich rolls.

Crafts, Sewing

Durable Recycled Kitchen or Garden Apron

Posted on May 23, 2013 by lmc

I do believe that Good Will will always be one of my favorite places to shop. Last week, I found inexpensive yards of quilting fabric, spools of embroidery thread, and an old denim, overall-style jumper that I quickly converted into a cute, durable apron for the kitchen and garden.
When traveling through the aisles of resale shops, always keep an open mind. Look for good quality items that can be reused or repurposed for further enjoyment. Make sure to carefully launder or dry clean your clothing purchases. I once bought a backpack for $1 only to tear it apart for the zipper and cool clasps and closures. I then used them to make a colorful floral tote. So look at everything with another purpose in mind. It’s a real money saving idea and I’ll bet you’ll be pleased with some of your clever creations!

Durable Kitchen or Garden Apron

Cut the jumper along the side seams. For this apron, you will be using the backside of the garment to make use of the rear pockets. (I always look for jumpers/overalls with embellished pockets.)
Round the bottom edge of the jumper back at the hem-line and finish raw edge with double fold bias tape.

Cut two strips of coordinating fabric 4″x36″. You will sew these placing right sides together, sewing 3 sides; leaving one short edge open for turning.
Turn strips right side out, turn under raw edge 5/8″ and attach to jumper side seam at waist line. These strips will serve as apron ties.

Cut two more strips 3″x14″ to make ties for the neck straps. You will sew these placing right sides together, sewing 3 sides; leaving one short edge open for turning. Turn strips right side out, turn under raw edge 5/8″ and attach to jumper at the shoulder strap. You may have to pleat the fabric to fit the shoulder strap width. Top stitch in place.

Use decorative buttons, trims, etc. to further embellish your new apron.

Baked goods, Food, lunch box

Quick Mix Oatmeal Crunchies

Posted on May 23, 2013May 23, 2013 by lmc

A couple of months ago, I bought several boxes of instant oatmeal because I had about 10 Quaker Oatmeal coupons that I was able to stack with a great sale price, making the oatmeal nearly free! However, after using a few of the flavored oatmeal packets, my family agreed that we prefer my Hearty Crock Pot Oatmeal much better than the instant packets. Knowing that I would have to figure out a way to use up all the leftover boxes, I scoured the Internet for some recipe ideas. After experimenting with various ingredients and playing with quantities, I came up with my own recipe for Quick Mix Oatmeal Crunchies. These flavorful cookies are a snap to throw together and we absolutely love them for lunchbox treats and afternoon snacks.

Quick Mix Oatmeal Crunchies

6 packets of flavored instant oatmeal, any variety you prefer (I use a mixture of cinnamon, raisin and apple packets.)
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup margarine or butter, softened
1 tsp milk
1 egg, beaten

Heat oven to 350 degrees. Mix together the flour and oatmeal packets; set aside. Combine remaining ingredients in a mixing bowl. Add in the flour and oatmeal mixture; combine thoroughly.
Roll dough into 1 1/2″ balls and drop on to lightly greased cookie sheets, about 2″ apart. Pat the dough ball to flatten.
Bake for 10 minutes or until golden brown. Cool briefly on cookie sheet, then finish cooling on wire rack.
Makes about 2 1/2 dozen cookies

Crafts, Gifts

Summer Herb Gift Basket

Posted on May 22, 2013 by lmc

To forget how to dig the earth and to tend the soil is to forget ourselves. – Mohandas K Gandhi.

A couple of years ago, Jim built several raised beds so that we could grow our own produce to can, freeze, and serve throughout the summer months. Last week, I took a trip to my local garden center to pick out this year’s vegetable plants. I chose Roma tomatoes, cabbage, lettuce, celery, peppers, eggplant, and cauliflower. I also grabbed some of my most often used herbs to plant in colorful patio containers.
Here’s a clever gift idea to give to a friend that appreciates the taste of fresh herbs and loves home cooking. For the past couple of years, I have made this for my mother-in-law so that she can grow fresh herbs on her condominium deck.

Summer Herb Gift Basket

Group a few of your favorite herb plants together, arrange them in an attractive basket, bucket, or patio pot. You can add seed packets and gardening tools if you’d like. Wrap the whole thing with cellophane*, secure with twine or raffia and gift it to a friend or relative. Attach a great recipe and you have a winning gift that is sure to please.

* Stock up on clear or colored gift wrapping cellophane right after the Easter and Christmas holidays when prices are reduced to as much as 75% off. Store and use for basket and food gifts throughout the year.

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