Yum.

My pops picked some peaches from his tree for me, so I made some cobbler. I think it's one of my favorite desserts....Mmmmmm....


I am not a fan of the crafty blog that turns foodie, so I apologize for this sudden onslaught of all things food-like. BUT, when I find a simple recipe I SO desperately want to share it because I SO desperately hate cooking--& I want to help other cooker haters. I know, not a good thing to proclaim when it's one of my job requirements. Actually, I don't think I hate cooking, but everything that leads up to -& follows- it.

OK, here's the simple recipe I'm excited to share...It doesn't involve sweets or desserts. (Bummer, I know.)
I found out about the KRAFT Food & Family magazine through a friend & just recently ordered it---it's FREE!! It has some great & simple food ideas. I had to make dinner for a couple families tonight (mine was one of them!) & I chose to make these little muffin tin meat loafs. (The recipe is on the very last page of that link.) Sorry for the fuzzy photo. (*Darn!*)It's really cool because this is how simple it is...
Mix together:
1 lb. lean ground beef
1 6oz. package of stuffing
1 CUP water

THEN, you get to decide, by the chart below, what flavor of meatloaf you want. American-style? Italian-style? Mexican-style? I chose American. So, to my meaty mix, I added 1 tsp garlic powder.



Add that mixture to some oiled muffin tins.


Make a small indent into each mini loaf with the back of a spoon...

...and fill it with the sauce that corresponds with your "flavor" choice.
Bake at 375 degrees for 30 minutes. Sprinkle cheddar cheese on top & bake for 5 more minutes. DONE!

OK--now here's one last little foodie story.....
I walked into the kitchen last night & LOOK what I found...
These are the leftover cupcakes I made from my recent visit with my Etsy BFF Beck. Those are little finger marks dug right through the icing. All 6 cupcakes on the plate had these exact marks. After some quick cupcake detective work I found a wee girl with colored frosting on her face & fingers. (And she had JUST brushed her teeth & was ready for nighty-night time!)

More crafty & silly goodness soon---I promise!

Oreo Truffles

My super duper friend Tia has been busy making loads of treats for a wedding this weekend. I went over to her house to help her make (& sample) some. We made Oreo Truffles & I couldn't believe how EASY they were to make--& how deeeeee-licious--so I had to turn it into a tute (tutorial).
I snapped a photo of the recipe, but if you can't read it here, go to THIS LINK at Recipe Zaar for all the details.
To make about 40 truffles all you need are:

1 package of OREOS (I HIGHLY recommend the double stuff mint ones. The truffles made from these are TO DIE FOR!)
1 8 oz package of cream cheese
1/2 teaspoon vanilla
1 lb. of milk chocolate
1/2 lb. of white chocolate

The first thing you'll do is chop all the oreos into crumb size bits.

It'll look like this....

Next, in a separate bowl, add your cream cheese...

...& toss in the crumbed oreos.

Add your vanilla...

...& cream until smooth.

You'll roll the mixture into small balls & place on a cookie sheet lined with wax paper. Refrigerate for 45 minutes. While the oreo balls are partying in the fridge, melt your milk chocolate chips.


Tia mixes about 1 TB of shortening in with the chocolate to make it more smooth.

Now toss each oreo ball into the mixture...
& carefully coat it with chocolate. Tia says a small fork works best.
Lift the chocolate coated ball out of the melted goo & let the excess chocolate drip off.
Place the treat onto a cookie sheet covered with wax paper.

When they are all done being dunked in the chocolate bath, you'll get to drizzle them with the white chocolate. For the mint truffles we added some green food coloring to the white chocolate before drizzling.

Don't they look so perty? They taste so good too!

She also made chocolate covered pretzel rods...

...& mini cheesecakes using mini vanilla wafers as the crust in the bottom.

I think I'll be crashing a wedding this weekend...

**Top photo courtesy of Tia Pollick.

Apricot Scone Mix

Enjoy this foodie craft tutorial!


I've received these jar mixes as gifts on a few occasions & I think they are super cool. I've never made one--until now! I'll be making this craft with my MOPS group (Mothers Of PreSchoolers) in the coming months. But, Fall is approaching & I thought that it would be a great way to welcome that lovely season that I call "favorite". And this morning when I woke up to a breezy & grey outdoors, I thought it was the perfect time to grab my jar of scone mix & bake up some warm breakfast treats for the girls & I.

INGREDIENTS:

-2 CUPS all-purpose unbleached flour

-1/2 CUP vanilla sugar** (I just used regular sugar.)

-1/4 CUP nonfat dry milk powder

-2 tsp baking powder

-1 tsp dried lemon peel

-1/4 tsp salt

-1/3 CUP shortening

-1 CUP dried apricots (or blueberries, cranberries, etc.)

INSTRUCTIONS:

Stir together flour, sugar, milk, baking powder, lemon peel & salt. Cut in the shortening using a pastry cutter or fork until mixture resembles coarse crumbs. Layer the dried ingredients & the apricots (or other dried fruit) into one-quart canning jar, tapping gently on counter between layers to settle before adding the next. (I just plopped my dry ingredients on the bottom & the fruit on top.) Stores at room temperature for up to six weeks, or freeze for up to six months.

**To make vanilla sugar, fill one-quart jar with sugar. Split vanilla bean in half lengthwise & add both halves to sugar. Flavor gets better after a couple of weeks, & it will keep as long as regular sugar.

I attached a circle piece of vintage fabric to the top of my jar with a rubber band. Then, to hide the band, I looped a piece of twine a few times around the top.

Print out the instructions for baking onto a gift tag. Attach it to the jar & you're done! It's ready for keeping OR gifting!

Now, to MAKE these goodies, simply dump the whole jar of stuff into a bowl...

..& add 1/4 CUP of water & 1 beaten egg.

Stir until just moistened. Turn dough out onto a lightly floured surface... ...& quickly knead for 12-15 strokes or until nearly smooth.
Pat to 1/2" thickness.

Cut into desired shape & place 1" apart on an ungreased baking sheet.

Brush with milk. Bake at 400 degrees F for 12-15 minutes or until golden.

Transfer to a rack to cool slightly & serve warm.

I brushed my slice with butter & quickly consumed.

I got the idea from the June 2008 issue of Crafts 'n things. Recipe courtesy of Recipe Goldmine.

For other jar mixes, visit:

-The Recipe Link

-Heart4home.net

-All Free Crafts