Just Being Crafty

I come from a large family, my Mother has 39 grandchildren. That means we have plenty of events. Birthdays, graduations, weddings and showers. I often give cash, every ones favorite color is green. But occasionally I get creative!
I had two baby showers today and I had fun. Thanks to the blog world there are many creative ideas. I was checking out one of my favorite quilting blogs 'Diary of a Quilter' and found a tutorial for these cute burp cloths. She promises they are easy and they were. I have done little sewing in the past 20 years and needed a successful project. They were super easy and made a fun gift.
Next project a quilt, according to 'Diary of a Quilter' I can do it. I'll keep you posted.

Crustless Ham and Artichoke Quiche

Crustless Ham and Artichoke Quiche


I don't often re post a recipe but this quiche is just too good to be hidden. We made it for dinner tonight and it was delicious. It stood on it's own, it didn't need salsa, ketchup or any thing.
I like this recipe because it doesn't have a crust. You save time and calories. Tonight we made it with fat free plain yogurt and low fat cottage cheese. We used mini Bella mushrooms and a jar of marinated artichoke hearts. This is a great recipe to 'clean out' the cheese drawer. We used Parmesan, Gruyere and medium cheddar. It was a great combo. I thought about adding some blanched asparagus. So you really can't go wrong 
with this quiche, there are so many ways to make it yours. Try it soon!


Crustless Ham and Artichoke Quiche

Saute' 1/4 pound sliced mushrooms in a little butter

Add to:
4 eggs, well beaten
1 cup sour cream or plain yogurt
1 cup low fat cottage cheese
½ cup grated Parmesan cheese
¼ cup flour
1 teaspoon onion powder
1/8 teaspoon salt
4 drops Tabasco
1 ½ cups shredded cheese, I like pepper jack or sharp cheddar
¾ cup artichoke hearts, diced
1 cup diced ham

Pour in a greased 10 inch quiche pan. Bake 350 35-45 minutes till golden brown and knife inserted in center comes out clean. Serve warm or cold with diced tomatoes or fresh salsa. This is another great recipe from Judi Sears. It is perfect for weekend brunch, leftovers (if you have them--and we do now there are just two of us) make a great lunch. This recipe is in my 'most requested' file. Enjoy!

SRC--Ginger, Pineapple, Cashew Fried Rice

 It's another great month for SRC! This month I was assigned A Couple in the Kitchen. These bloggers have some great dishes. I think they live on the east coast--they have plenty of yummy looking seafood dishes. Living in landlocked Utah our seafood comes from Costco.
The recipe I chose was a yummy rice dish, Ginger, Pineapple, Cashew Fried Rice, what a wonderful flavor combination. The recipe called for snap peas, I used red pepper as that is what I had. Red pepper is always a great addition but next time I make this dish I'll make sure I have snap peas. They would add some great color and flavor to this dish. Fresh pineapple adds such a fun flavor to this rice dish and cashews are the finishing touch. I served this rice with a spicy shrimp and asparagus dish. Together they were amazing.
Check out A Couple in the Kitchen  their blog is full of yummy dinner ideas. I have a list of recipes to try.

Simple Math and a Stick of Butter

This afternoon there were 4 adults and 4 children in the house.  One would think that this 1:1 ratio would prevent any of the children from getting into trouble.  It's simple math, really.  Consequently three of the adults were involved in some pretty heavy conversation and didn't notice the youngest of the children sneak away from the kitchen with a prize.  Thankfully one of the adults was attentive to the children and realized that somehow Laney had retreived a stick of butter from the kitchen.  It was melting in her hands and she was happily eating and enjoying her find!

It provided plenty of laughs, some great photos, and a mess!  

We can't remember where we were in our conversation, and enjoyed the laughter. Sometimes a stick of butter really does solve all problems. 

*And now we are googling "How to get black ink out of white leather".  She's at it again...*

Orange Date Muffins

This recipe has been in my file for years. I have no idea where it came from I only know that is is delicious. Oranges are plentiful, sweet and juicy right now. It is the perfect time to enjoy this brunch delight.
This recipe comes together in minutes using a food processor or Pampered Chef Chopper. Orange, dates and pecans combine to make one delicious muffin.


Orange Date Muffins
Mix together and set aside:
1 1/2 cup flour
1/2 cup sugar
1/2 cup chopped dates
1/4 cup chopped pecans
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
In food processor chop 1 whole orange measure 1 cup, if you are lacking a bit add orange juice or milk to fill cup. Add 1/3 cup melted butter and 1 egg. Combine wet and dry ingredients and stir just until moistened. Bake in greased muffin tins for 14-16 minutes at 400 degrees. Cool and frost with Orange Cream Cheese Frosting.

Kettle Corn and a Staff

I've always joked that I could do what Martha Stewart does if I had a 'staff'. Well I'm happy to say that I've arrived! My daughter and her sweet family are living with us for few months. Jill is one creative gal. I was meeting with some friends and asked Jill to make a treat for me to share. This is what she came up with.

Kettle Corn
Pop 1/2 cup pop corn in an air popper, remove unpopped kernels. Melt four ounces of butter, add 6 Tablespoons sugar and a pinch of salt. Cook and stir over low heat until mixture is thick and sugar is dissolved. Pour mixture over popcorn and stir well. Spread popcorn on a cookie sheet and bake for 10 minutes at 300 degrees. Cool and put in a darling box with plenty of ribbons.

I delivered this to my friends, they were impressed. It's a snap I said, when you have a 'staff'. Thanks Jill!

TWD--BWJ White Loaves

I'm happy to be baking again with the TWD bakers. Our new cookbook Baking with Julia is full of wonderful recipes.  I love Dorie's style. I feel like she is in my kitchen baking with me. Her directions are clear and friendly, encouraging me along. Telling me not to worry if, 'the dough comes apart with the addition of butter---beating will bring it back together.' And it did!
Our recipe this week was White Loaves. This recipe came together easily in my Kitchen Aid. Ten minutes of kneading gave my machine a good workout. Better it than me. The dough was silky smooth, wonderful to work with. As it baked the house smelled heavenly. Once it was out of the oven I told the family that Dorie said to wait till the loaves cooled before cutting. They couldn't do it. They ate the complete loaf, quickly and enjoyed every bite.
This recipe will be repeated often. The recipe can be found on Jules Blog, or just purchase the book. We have plenty of new bakers this round, check the TWD site and see how they liked White Loaves.
Could you wait till the bread cooled before you sliced it?? Please tell.

Iced Cinnamon Biscuit

This recipe gives a new meaning to the humble biscuit. Cinnamon, dried fruit and nuts make this perfect for brunch but it's quick enough for everyday.

Iced Cinnamon Biscuit
2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Mix in food processor for a few seconds. Add 1/3 cup cold butter, pulse until Incorporated. Add 3/4 cup buttermilk, 1/2 cup dried fruit (I like dates, dried cherries or dried blueberries), 1/4 cup pecans. Pulse until moistened. Turn dough on floured mat, knead 4-5 turns. Roll dough 1/2 inch thick. Cut, bake in a 425 oven for 12-15 minutes.
Drizzle with a glaze made with powdered sugar, cinnamon and cream. Serve warm.