Monthly Archives: October 2011

Happy Halloween

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This year I undertook the huge task of making the girls costumes. I gave myself a month, and still procrastinated until the last days to finish everything…when will I learn? After asking the girls what they wanted to be for Halloween, and not getting very much input, I decided to pick their current movies of choice: Tangled and Tinkerbell. After telling the girls this week what they would be dressed as, I knew I made the right choice.

I started with Tinkerbell, I found this wonderful homemade costume on Prudent Baby, and copied it almost exactly. The design was easy enough, the fabric I choose, however was not. After several frustrating tries, I was happy with the result. (Even though it already started to fall apart prior to pictures….oh well!)

I found some wings at Michaels, the shoes I painted green and glued a pom pom onto, and the wand was a dowel covered in ribbon and topped with a pom pom. All in all, one very happy Tinkerbell!

The next project had me a bit worried, I didn’t have a pattern and I had to make sleeves (something I’ve never done before). The first thing I did was go back to the fabric store and grab some better fabric, I wasn’t going to go through that again! I found some other Rapunzel creations online and decided to pick and choose what elements to incorporate. The dress came together very easily, the corset jacket was another story. After redoing the sleeves four times, I finally got it right…just in time (an hour prior to trick or treating)!

Of course I had to give my girl some accessories: a little hair extension and a frying pan!

Hope all your little ones had fun, Happy Halloween!

Lo Mein with Pork

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Tonight I made Lo Mein with Pork, and it was delish! Everyone agrees that this is a new family favorite, maybe you’d like to add it to your recipe rotation? Here you go:

1 lb pork tenderloin

1 Tbl olive oil

salt and pepper

3/4 lb lo mein noodles or spaghetti

2 Tbl vegetable oil

7 garlic cloves, minced

8-10 cremini mushrooms, thinly sliced

10-12 snow peas, thinly sliced lengthwise

1 red bell pepper, thinly sliced

3 Tbl soy sauce

1/4 c oyster sauce

1/4 c water

1/4 tsp ground ginger

1/4 tsp black pepper

2 tsp sesame oil

Preheat oven to 400 degrees. Heat 1 Tbl olive oil in a skillet, season pork with salt and pepper, then sear on both sides, about 8 minutes. Take tenderloin out of skillet and place in a baking dish and place in oven. Cook for 30-40 minutes, or until the pork reaches an internal temperature of 160 degrees. Take out of the oven and let the pork rest. Cook noodles according to package instructions; drain. Mix together soy sauce, oyster sauce, water, ginger, pepper, and sesame oil in a small bowl, set aside. Prep all the veggies and cut up the tenderloin into thin strips. In a large skillet or wok, heat 2 Tbl of vegetable oil over high heat. Add garlic and vegetables, stirring or tossing pan constantly. Cook until mushrooms are cooked, 4-5 minutes. Add sauce ingredients, lower heat to medium, and cook for 1 minute. Add noodles and pork, tossing all ingredients together until everything is coated with sauce and pork is warmed through, 2 minutes. Serve immediately.

Mummy Pops

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I put together some halloween treats today, and surprisingly quickly. I love how they turned out! These came together using oreos, vanilla chips, and candy eyes (all the supplies can be found a Joanns except for the oreos).

Take a bag of Wilton vanilla candy melts, pour into a microwave safe bowl and microwave for 30 seconds. Take out and stir, then microwave for another 30 seconds. Mix again, if needed microwave another 10-20 seconds to finish melting, don’t overcook. Once the candy is smooth move to a hot pad (I like to use my rice bag after heating it for 1 minute) to keep warm.

Take the oreos and split in half. Dip the tip of a lollipop stick in the melted candy then stick in the frosting side of the oreo. Sandwich the cookie back together and set on a piece of wax or freezer paper. Continue with all the cookies (18-20), then take one cookie by the stick and dip in the melted candy. Use a spatula or spoon to coat the cookie completely, then gently tap the stick against the edge of the bowl to shake off the excess candy. Place two eyeballs on the oreo, then set the pop down on the paper to cool. Repeat this with remaining oreos.

Spoon the leftover melted chips into a sandwich baggie, cut off a small corner of the bag. Use this to create the bandages on your mummy, gently squeezing the candy out. If the candy is too hot it will come out too fast, just let it cool for a minute before trying to frost. Let everything dry, then package them up!

Flower Quilt #1

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Well, it only took several months, but I finally finished the quilt for Bug. I was hoping to finish it prior to moving her into the big girl bed, but she really needed to get out of that crib. Thankfully, she was a champ and made the transition with a less than stellar blanket. A week later when I finished the quilt and placed it on her bed, the smile on her face made all the late nights worth it.

I brought the lovely border print around to the back of the quilt, it is such a little detail, but I love how it turned out.

The quilting pattern was a bit challenging at first (especially since I have never done it before), but after a while I was doing those loops and corners with ease. I love the flowers on the white blocks, even though they were a pain to sew and don’t show up without a closer look.

I found the pattern here, and feel in love with the Holly Holderman fabric, so it came out very similar. I have another flower quilt in the making for Peanut, but I don’t think it will get finished until after the holidays. Until then, she is happy using my old quilt.

Flower Thank You Card

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Well, it definitely feels like fall around here. How about a free printable thank you card….after all, we all have things to be thankful for, right? Feel free to print out a few to keep on hand. I find if you have some spare cards around the house, good intentions actually turn into action.

**Remember that these are for personal use only, but feel free to link up to my blog to share with others. Enjoy!**

 Click here to download: Flower Thank You Card

Honey Mustard Cordon Bleu

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As soon as the weather starts to warm up, I break out the grill and make this recipe that everyone in the family loves. It is a chicken breast stuffed with bacon and cheese, topped with mushrooms and a honey mustard sauce. It is delish! Now that the weather is getting cooler, I’ll have to bid adieu to this recipe (or until I miss it enough to use the panini pan and oven), but not before sharing it with you.

Honey Mustard Cordon Bleu

2 chicken breasts, butterflied

3 slices of bacon, cooked

1/4 c shredded cheddar cheese

2 Tbl butter

1/3 c mushrooms, sliced

2 Tbl honey

2 Tbl dijon mustard

3 Tbl butter, cut in pieces

1 Tbl green onions, sliced

Preheat your grill to med-high heat. Open the butterflied chicken and sprinkle half of the cheddar cheese into the pocket, layer half of the bacon on top, then close the chicken and secure with two toothpicks. Repeat with other chicken breast. Drizzle outside of chicken with olive oil, then generously season with salt and pepper.

Place chicken on grill and cook for 6-8 minutes with the lid on, without moving the chicken (turning down heat if chicken is burning). Flip the chicken over (if using tongs, be careful not to squeeze all the cheesy goodness out), cook for another 6-8 minutes until the chicken is cooked through.

While the chicken is cooking, place 2 Tbl of butter in small saute pan over med heat. Once the butter is melted, add the mushrooms and cook until tender, 4-6 minutes. Turn the heat down to low, add the honey and mustard, stir until bubbly. Take pan off the heat and let sauce sit for a minute before adding remaining 3 Tbl of cut butter. Stir until the butter is incorporated (this will create a lovely creamy sauce).

Place the chicken on plates, and either top the chicken with the honey mustard sauce or place sauce in a ramekin. Sprinkle green onions on top of sauce. This recipe can easily be made for any number of people, you can even prep the chicken beforehand (butterfly and stuff) and keep in the fridge until you’re ready to grill it. The sauce can be reheated, just be sure to heat it slowly over a low heat, so you don’t break the sauce (melt the butter).