Fabric Applique Greeting Cards

I made some greeting cards recently with fabric scraps and Heat 'N Bond and some good quality cardstock. For the dark colored cardstock I used double sided adhesive tape to secure white paper on the inside. I just printed some basic shapes from microsoft clip art and other clip art I found online and traced them onto the heat n bond.  For the thread on the birthday hats I just layed it underneath the fabric before ironing on the applique. Keep the iron moving while putting on the applique or else you will get an imprint on your cardstock of the edge of the iron. I put a piece of white copy paper between the applique and the iron. Then I put the cards inside a heavy book (like a dictionary) to press them flat for a few hours because some of them bowed a little from the heat of the iron. I added embellishments (beads, ribbon, buttons, etc.) with a hot temp glue gun.

Caramel Apple Pie (with really soft apples!)

One of the reasons I don't usually pick apple pie is because often the apples are hard and the crust is on the burned side. This is probably because people have to cook the pie forever to try and soften the apples! After having a caramel apple empanada at Taco Bell I wanted to make my own caramel apple pie, so I created this recipe and figured out a way to solve the problem, cook the apples first! I have also used pears and it was excellent too. Make it for Thanksgiving or any special occasion :)

I cut each round apple slice into 6-8 pieces so they are bite size and you can cut your pie pieces more easily. Can also use pears instead of apples. Can reduce or omit citrus juice if apples are extra tart.

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4-5 cups chopped apple slices (peeled, slice and chop apples into bite sized pieces; Optional: use pears)

2 T lemon, lime, or orange juice (optional: reduce or omit if apples are extra tart)

3/4 cup white sugar

1/2 cup brown sugar

1/2 t salt

1 t cinnamon

double pie crust (recipe at bottom)

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Preheat oven at 425.

Combine apples through cinnamon in medium to large sauce pan. Heat over medium heat and stir until sugars dissolve and juices run from fruit and it begins to simmer. Reduce to medium low and cook for about 10 minutes, stirring occasionally. 

3 T flour mixed with 3-4 T cold water

Slowly stir in above mixture and cook for an additional 10 minutes, on medium low to low, stirring occasionally. Meanwhile prepare a double crust. 

Remove from heat and let filling cool for 5-10 minutes.

1 egg white mixed with 2 teaspoons cold water 

Pour into pie crust, top with top crust, being sure to seal the edges by pressing the two layers of crust together before fluting. Cut 6 slits in top of pie crust with thin sharp knife. Brush crust with egg white mixture to give the crust a nice glossy finish and prevent burning. 

Place pie pan on cookie sheet before baking in oven (just in case the filling spills out). Bake for 20-30 minutes until crust is golden brown and cooked thoroughly. 

Double Pie Crust

2 ½ cups flour (300 grams)

1 teaspoon salt

⅔ cup white shortening (126 grams regular Crisco)

Ice water

**Refrigerate shortening and flour prior to starting if your kitchen is warm. 

Stir flour and salt together in medium to large mixing bowl. Cut in shortening with pastry blender or two knives until shortening pieces are the size of tiny peas. Sprinkle ice water 1 to 1/2 tablespoon at a time over the flour, stirring quickly with a long fork between each addition. Once the dough starts to aggregate into balls and you can press them together like a firm play dough (and very  little or no dry flour remains) you can stop adding water. Form into a large ball. Divide into two equal balls (if making a double crust) and wrap in plastic wrap until ready to roll out. 

Roll out onto a very lightly floured piece of parchment paper. 

Prior to baking brush any exposed crust with an egg and water mixture (1 egg plus 2 teaspoons cold water) using a pastry brush. This will give the crust a nice glossy finish and prevent it from burning.

Broccoli Spinach Soup

I saw this recipe in the Real Simple magazine while waiting for my car to be fixed. I looked it up online and read the reviews and saw it might need some adaptation to make it more flavorful. I made it tonight with a few changes and it was excellent. It's a keeper and it's pretty healthy. It primarily tastes like brocoli as the spinach flavor came out to be pretty subtle. I served it with these breadsticks.

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1 med onion, chopped
4 T butter
1/2 t salt
few cracks of pepper

1 box chicken broth (about 4 cups)
2 cups water
2 chicken bouillon cubes

1 large or 2 small heads of brocoli, chopped
1 large potato, peeled and chopped
1 tsp minced garlic

1/2 bag of spinach leaves (about 5 oz)

Additional seasoned salt to taste and sour cream for serving.

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Saute onion, butter, salt, and pepper over med high heat in a large stock pot until onions are tender (about 10 minutes). While sauteing onions chop the broccoli and potato.

Add chicken broth, water, and bouillon cubes to pot and bring to boil. Add broccoli, potato, and garlic and simmer for 15-20 minutes or until vegetables are very tender. Add spinach and stir until wilted.

Puree soup with immersion blender (I wish I had one) or in batches in a blender or food processor.

***If you are using a blender or food processor let it cool a little first or carefully do small batches as hot liquid can cause the lid of the blender to pop off and you might be burned (no experience here). This time I did small batches and held down a layer of towels over the blender lid to prevent any accidents.

Pour through strainer back into stock pot to get rid of any remaining chunks. Reheat if necessary and add any additional salt/pepper or your favorite seasoned salt to taste.

Serve each bowl with a dollop of sour cream.

How I Freeze Various Foods - bulk food and things I don't use frequently

Buying things in bulk can be a lot cheaper but obviously you need to freeze some of it. Also, somethings you don't use up all at once, like sliced cheese and deli meat, but it doesn't last forever. I freeze a lot of things and it saves tons of time and money and keeps things from going bad. Besides ziplock freezer bags, old cottage cheese/sour cream containers work great for freezing. I just bought some cheap sticky labels to put on them so that I know what they are. Also, if you have space get a deep freezer. It saves a lot of money. We found a great one on Craig's List for around 50 bucks. If you start looking you don't have to pay a fortune.

Here is a list of some things I freeze and how to freeze them.

Meat
I wrap individual pieces in plastic wrap or fold over bags and then put those pieces in a large freezer ziplock bag which you can reuse. That way I don't waste expensive freezer bags and each piece can be pulled out and thawed separately. I put a few slices of deli meat in back in its original package if it is resealable.

Cheese
I put shredded cheese in fold over bags and then put those in a large freezer bag. For presliced cheese I put wax paper between slices so that I can just take one piece out at a time. I put those back into the original bag if it is resealable.


Sauces
I freeze homemade salsa, salad dressing, etc. in yogurt containers. Then I pop them out and wrap in saran wrap and then put those in a freezer ziplock. Then you can just pull out small amounts when you need it. Or I will freeze large amounts in a recycled sour cream container.

Curry Paste and Canned Chipotle
I puree or chop my canned chipotles before freezing. Measure out tablespoons of curry paste or chipotles onto a big piece of plastic wrap set on a cutting board. Cover them with another piece of plastic wrap and lay it all in the freezer. Cut each tablespoon out and put them into a ziplock bag. Then you can just pull out what you need.


Peppers and Onions
Just chop and freeze in small amounts in fold over bags, and put the fold over bags into a bigger ziplock bag. That way you don't have to burn your cuticles or cry every time you need peppers or onions. They freeze very well. See previous post about this topic.

Green Onions
You usually only need a few green onions in a recipe but when you buy them you gets tons. I chop up the white part and chop up some chives and freeze in yogurt containers or small plastic containers that I got from Aldi. They are a little bigger than an ice cube. I found that an ice cube tray was too small. Put the green onions in your container with just a little bit of water (they will float) and freeze. Then top with more water to completely cover and freeze again. Wrap each frozen aliquot in plastic wrap and store those in a bigger ziplock. Green onions will be a little wilted once thawed but are just fine when put into recipes.

Cream

I have frozen leftover whipping cream in a recycled cottage cheese or sour cream container. I just thawed it in the fridge and it whipped up just like it was fresh. 

Berries
When raspberries or blackberries are on sale I buy a ton but I have to freeze them. Wash berries and lay out in a single layer on a cookie sheet. Freeze and then put into ziplock bags. This way the berries won't stick together and you can easily pull out a few.

Homemade Baby Food
Puree your food and put it into clean recycled glass baby food jars. That way you can just pop out a jar when you need it and pop it in the fridge or microwave to thaw and serve straight from the jar. Texture from thawing won't matter because it will be pureed anyway.

Perfectly Rich and Moist Any Flavor Cake Mix Recipe

This is the recipe I use to make my cakes and cupcakes. I got it from a lady names Sally who made our wedding cake and it is amazing every time. It's always very rich and moist without falling apart and you can enhance the flavor of the cake mix or make a white cake any flavor you want just by altering the pudding flavor. I prefer to use Duncan Hines brand for this recipe

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1 cake mix, any flavor (I prefer Duncan Hines)
1 small box pudding, any flavor that coordinates with the cake
1 cup sour cream or plain yogurt
1/2 cup oil
1/2 cup water
3 eggs
1 tsp vanilla

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Combine all ingredients in a medium to large mixing bowl. Beat for 2 minutes with hand mixer. The batter will be very rich and smooth. Bake at 325 if you want your cake to be flatter, like for a layered cake. Otherwise bake cupcakes and other cakes at 350  until inserted toothpick comes out clean. It may take longer than the time listed on the box.

Freezing Chopped Onions

I HATE chopping onions every time I need them for a recipe.  Also, onions are usually cheaper in bulk so if you buy a bag and don't use them right away, you usually have a few go rotten. Fortunately I've realized that onions freeze very well.

I recently started chopping my entire bag of onions and freezing them in small quantities. I like my onions practically pureed for most recipes so I put them in my food processor and put varying amounts in those cheap fold over bags. Then I stuff all those fold over bags into a bigger ziplock bag. You can chop them into whatever size(s) you think you will need and then whenever you need onions for a recipe you just pull the baggie out and thaw it under running water in a strainer. Believe me, this will save you tons of TIME and TEARS. Try it out the next time you buy a bag of onions.

Creamy Cheesy Potato and Vegetable Soup

I really like vegetable cream soups but most of the recipes I have tried turn out ok but not amazing like what you get at some restaurants. So last week I decided to make some cheesy potato soup and just happened to have some left over heavy cream in the fridge and decided to use it up instead of using regular milk like I usually do. The difference was amazing! This soup tasted ten times better than any other cream soup I have made before.

Since I basically made it up I figured I should jot down the recipe before I forgot so here it is. I used potatoes, carrots, and zuchinni, but you could use any other vegetables in place of the zuchinni like broccoli or cauliflower.

1 box chicken broth (they sell them at my Dollar Tree for $1, best deal ever, so check out yours)
about 10 small yukon gold potatoes, peeled and cubed (or about 2-3 cups of any cubed potato)
3 carrots, peeled and sliced into circles
1 zuchinni chopped into small bite size pieces

In a large pot bring chicken broth to boil and add carrots. Boil about 3-5 minutes. I added the carrots first because they tend to take longer to cook than the other vegetables. Add potatoes and cook until you can easily poke them with a fork or toothpick (but not falling apart, about 8-10 minutes). Add zuchinii or other vegetables and cook until tender then turn down to simmer. 

While cooking the vegetables make the Cheesy Cream Part in a small sauce pan:

1/2 stick butter
1 cup heavy cream
3 T corn starch dissolved in some cold water
1 tsp seasoned salt (like Lawry's)
1 tsp Italian seasoning
1-2 cups shredded orange cheese

Melt butter and slowly whisk in the cream over medium heat. Slowly add the dissolved corn starch and let simmer until it starts to thicken, stirring frequently. Add the seasonings and stir in 1 cup cheese until melted. Slowly pour cream mixture into the pot of broth and vegetables and stir well until everything is well mixed and heated. Then add up to 1 cup more cheese and stir until well melted and mixed in.

Serve with bacon bits if you have them (even the fake kind are good in this soup).

Crayon Monogram Shadow Box

Now that I've given away a few handmade presents over the last few months I can finally post about them. This crayon monogram shadow box is the perfect teacher gift or would be cute in a child's room to display the first letter of their first name. I used a regular certificate frame (that fit 8.5X11) that I found at Hobby Lobby, it doesn't need to be an actual shadow box frame, just one where the glass is in the front and doesn't directly touch the back so that you have room for the crayons. I found inspiration for the directions here.

First I made a large letter in Word on a paper size template and drew a line as a guide for the height of the letter. I printed off both, the letter on scrap paper and the line guide on nice cardstock.

Then I laid out my crayons and cut them to the right lengths to fit over the letter template. I used an exacto knife to make the cuts. The crayons on the curve must be cut at an angle. Once I had my letter perfect (and in a ROYGBIV color like order) I transferred them one at a time to the cardstock with the line quide (so that I wouldn't have to worry about any of the letter showing through) and glued them with Elmer's glue. I felt more comfortable using Elmer's glue than hot glue so that I had some freedom to shift the crayons around after I set them down. Make sure your cut edges don't have any crumbly edges or else when it is all finished you will have wax crumbs falling to the bottom of the frame, so blow on it to test for any strays.

Then I set the frame on top and cut a piece of thick cardboard to fit the back. I had to make my own backing because the one it came with wouldn't fit right with the crayons. I gave it as a gift to a teacher with a nice stand to display it on. 

Fall Felt Leaf Garland

I saw the idea for this craft here. I made my own leaf template which you can download. Cut out the leaves and pin to two layers of felt. Cut out leaves and line up on floor in what order you want them and then stack them in that order. Take one at a time and put it through the sewing machine with a light brown thread and do one continuous stitch lining the end of one leaf up against the edge of the next leaf. 17 leaves made about 5 feet of garland. You don't need very much felt, 1/8 yard of each color would be plenty so even without coupons it can be really cheap. Some stores don't have many color options for felt so you might have to hit up multiple stores. I had so much extra felt I made a few extra for a friend and my mom. This only took me about 30 minutes.

Joey's Mama's Coleslaw

A friend in college who was from the south gave me his mom's recipe for coleslaw. It's the best and so easy to make. Many people have asked me for this recipe when I bring it to a potluck. I like to chop the cabbage and carrots in my food processor rather than shred them. I think the chopped texture is better. It looks and tastes similar to the coleslaw at Chick-fil-A. Perfect for complementing your 4th of July barbecue. Makes about 4 servings.

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1/2 head of cabbage
1medium carrot (or equivalent in baby carrots)
1/2 cup mayo
2-4 T sugar (depending on how sweet you like it)
1/2 T of sweet relish
1/2 T of dried parsely flakes

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Cut cabbage into large chunks and peel carrot. Put in food processor and chop to small pieces. Mix dressing and add a little bit at a time and stir. Depending on how big your head of cabbage is, and how dry or wet you like your coleslaw, you may need more or less dressing so adjust accordingly. Store in fridge and eat within a day or two.

Chicken Pot Pockets

I invented this recipe a few weeks ago and my husband came up with the name for it. It's basically a cross between a chicken pot pie and a hot pocket. It's really good!

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shredded or cubed chicken (I used the canned shredded chicken from Sam's Club)

boxed stuffing, prepared as directions state

frozen vegetables

pie crust

chicken gravy (I made it from the packet mix)

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Preheat oven to 375 and prepare stuffing, then pepare the pie crust. I made a double crust batch and made 3 large pockets out of it (could make 4 if you made them smaller). Divide dough with knife into however many pockets you want to make. Roll out each piece into an oval on parchment paper. Fill with chicken/stuffing/frozen veggies. Fold over and flute edge. Transfer pockets to cookie sheet lined with parchment paper or silicon baking mat. Brush with beaten egg. Bake 375 for about 20 minutes or until crust is golden. Serve with chicken gravy poured on top.

Alternate Version: Put stuffing, chicken, and vegetables into individual baking dishes, top with some gravy (1/4-1/3 cup). Top with a layer of pie crust dough. Poke holes with a fork to allow steam to vent. Brush with beaten egg and bake at 425 for approximately 25 minutes or until crust is golden brown. 

Tissue Pack Covers

I saw this awesome and cute idea to make tissue pack covers on Thrifty Crafty Girl (I really like her blog because she makes easy and practical types of crafts that I like to make). When I saw them I just had to make them that very week. I LOVE those little packs of tissue and I'm always buying them at Dollar Tree because you can get a 10 pack. This craft is super easy and she has a great tutorial. These are the ones I made: one for me, one for my husband to match his backpack (he was pretty excited about it (not)) and one for my son's diaper bag. They are perfect for getting a tissue out when you need to keep quiet (like in church or a meeting) and not have everyone hear noise from the plastic wrapper.

Pin Cushion Jar and Matching Wrist Cushion

I saw this idea on A Girl and a Glue Gun and just had to make it. It was harder than it looked but with the help of my engineer husband I figured it out. The trick is to cut the cardboard small enough so that the glass jar fits when you screw it all together. The one I cut too big I glued some ribbon around the edge and glued a piece of elastic so that I can wear it on my wrist.

Fabric Covered Organizing Trays

I made these organizing boxes for my mom for Christmas.
I saw the idea on craigslist and figured out how
to make them. I just used good strong cardboard from paper
boxes we had saved. The size and fabric possibilities are endless.
They are reversible and can also lay flat for easy storage if you untie
the ribbons. Depending on how much you pay for the
fabric they can be really cheap.
In the end mine cost about $2.50 a piece.

All the supplies you need - cardboard, pins, 2 kinds of coordinating
fabric, I think a solid and print work well (at least 1/2 yard each),
ribbon,glue stick, exacto knife

Cut coardboard pieces to size that you want it to be in the end
(my sides were 3 inches deep and the base is 10 in by 13.5 in)
If you do this size then you will need at least 1/2 yard of fabric
as long as you don't mess up, so cut 19 inches to be safe.
Whatever size you make it, just have at least an inch of fabric
around all sides. The one I made is good for papers/magazines

lay second piece on top (iron first, I didn't but should have)

use a glue stick to keep the fabric in place for when you
sew later, just on the main big piece

flip it over and glue the other piece on so that all the edge of
the two pieces of fabric stay lined up, to do this just
fold back one corner at a time

draw lines so that you keep sewing straight once you get
off the cardboard, I used my side pieces as a ruler to
draw my corners, sorry you can't see my lines very well

pin the two pieces of fabric together next to the cardboard edge

sew the two pieces together right next to the cardboard.
I kept half the foot on the cardboard sot hat I would
stay close to the edge, you want to be close so that you have
enough fabric available to insert the side pieces and
still have that extra inch or so

so it will look like this on all 4 corners when you are done,
doesn't have to be too perfect, because when it's all
folded up you can't even tell

insert your side pieces

fold your print side over the solid side twice to hide the
raw edge, make sure it is pulled tight so that the fabric doesn't
bunch over the cardboard (like my first ones did,
see the green and pink one below)

I just sewed it right onto the cardboard

then I sewed two pieces of 6 inch long gross grain ribbon,
melted the ends with a match so they wouldn't fray

Perfect Pizza or Calzone Dough

Found and Adapted from Your Home Based Mom

1 cup warm water
1 T yeast
1 T sugar

Mix together and let sit for 5 minutes until bubbly.

about 2 1/2 cups flour
2 1/2 T wheat gluten (optional, I have forgotten to use it and it turns out just as good)
1 T olive oil
1 t salt

Mix together in kitchen aid and add liquid yeast mixture. Add extra flour, 1 T at a time if needed until dough clears side of bowl and just barely doesn't stick to your fingers when you touch it. This is critical and will be determined with practice.

Knead for 5 minutes.

Fill sink with warm water and put bowl of dough in it. Weigh the bowl down by covering with a cutting board. Let rise for 30 min to 1 hour. Add toppings and *sauce. Brush crust with melted butter, garlic salt, and Italian seasoning. Bake 450 for 10-15 minutes. Makes one large pizza or 4 calzones.

*I make sauce by adding about 1t of Italian seasoning, 2t of oregano, and some garlic salt (about 1/4t) to an 8oz can of tomato sauce. I don't really measure, but that's basically how I make it.

Let Your Dough Rise in the Kitchen Sink

Living in Northern Indiana I've always had a problem finding a warm place in my house for dough to rise. I've tried using my oven but it's usually too hot and then you can't preheat the oven while the dough is rising. My mother-in-law shared a trick with me that works perfectly every time - the kitchen sink!

Fill your sink with the hot water from your faucet. Place your bowl of dough in the water and cover with a cutting board to weigh it down. If rising a pan of rolls just set the pan over the sink and let the sides rest on the counter and cover the tray with a towel.

Introducing . . .

I've noticed that my personal family blog has recipes and money saving ideas that are constantly creeping into its posts. I decided to start this blog to have a place where I could post recipes, easy crafts, and other good ideas I've come across since becoming a wife and mother. I hope you find something useful!

How to Live On a Shoe String Budget

Once I got married I quickly realized that our sources of income came solely from the two of us and that we were accountable for how we spent or saved all our money. My husband comes form frugal genes and has been a good example and motivator. Since buying a house and having a baby I have become even more money conscious and obsessed with saving money - sometimes so much so that I spend too much money on deals at yardsales, Dollar Tree, etc., but that's a whole post in itself ; ) I really believe that you shouldn't spend more money on some things that can easily be found or made for a fraction of the cost so that you can save your money for things that really do cost a lot of money.

Recipes

I've always liked to cook and when I was in Jr. High I really thought that someday I would go to culinary arts school. My mom told me I should get a real degree as a backup and then go to culinary arts school. Well, I guess I went the realistic route, but that doesn't mean I'll never go or that I can't be a chef in my own house. Since going to college and living with roommates I have grown a love for home cooked food and recently I have been trying to make more and more things homemade that I once thought could only be purchased at a store or restaurant. I love looking for recipes online and sometimes tweeking or perfecting them. I'll only share the really good ones and I'll only show pictures of the actual product I made. It bugs me when people post fake pictures they find on the internet and you make the recipe and it looks nothing like the picture.

Easy Crafts
I'm not very crafty but I like to do simple crafts for my house and as gifts. This topic will probably have the fewest number of posts.