tag:blogger.com,1999:blog-35944297302769584172024-03-04T20:12:53.394-08:00Scrambled Mom BrainMadelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3594429730276958417.post-22653815953864621122018-05-11T10:23:00.002-07:002018-05-11T14:08:51.142-07:00Realistic Pretend Bakery<div class="separator" style="clear: both; text-align: center;">
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I had so many people ask me how I made all of the pretend food for my daughter's bakery, that I decided to do a little "tutorial". I didn't take pictures during the process, but I will do my very best to explain each and every step for you. There was definitely a bit of trial and error in this project so I'm hoping my tips will help it be even easier for you! I've broken down the supply list for each specific item of food.<br />
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<h2 style="text-align: center;">
<b>Cupcakes</b></h2>
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Here's what you'll need:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJIteXYOB_uobDDnYoy66uNXCiTi6mcKHgsWE_-iQ-ObSohiqP-cCodEKyWcU63ygamRIqH-pqrlcLwqyeCmeNBuPiNDk5kjHQbITpcD9Zdl6vTgSV7eeOAwtJgxnRtSQlZsXMn-0zvWz/s1600/2018-05-11_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1439" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJIteXYOB_uobDDnYoy66uNXCiTi6mcKHgsWE_-iQ-ObSohiqP-cCodEKyWcU63ygamRIqH-pqrlcLwqyeCmeNBuPiNDk5kjHQbITpcD9Zdl6vTgSV7eeOAwtJgxnRtSQlZsXMn-0zvWz/s640/2018-05-11_0002.jpg" width="640" /></a></div>
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Written out supply list: Expanding foam (Touch 'n Foam Max 3x Fill), gloves, lightweight spackling (I used about 32 ounces for my whole project - cheaper at Lowe's or Home Depot than Walmart), Cupcake liners (I like the foil ones so the paint won't show through and also because they come with paper liners in between that I used for displaying the little chocolate desserts), cardboard, muffin tin, paint colors of your choice, large cake decorating coupler, large cake decorating tips (I used the closed star one on the right for my cupcakes), disposable decorating bags. </div>
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Okay are you ready for the process? First things first, gather your supplies (duh). Cut cardboard circles to fit into the bottom of your cupcake holders. I glued them down using some elmer's glue just for peace of mind. This was actually my second batch of fake cupcakes (those were definitely my trial and error batch and are now in the trash). The first ones I didn't do this and the bottoms were rounded and not as sturdy. So don't skip this step!<br />
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Now to prepare for the foam part which is really pretty darn fun! Have a large clean work space. Get some paper towels torn and ready to go to wipe the gunk off the tip of the foam. Get your gloves on. Guys, this stuff is RIDICULOUSLY sticky. You MUST wear gloves! The instructions on the foam say to shake it for 30 seconds, which I did. If you get a different brand read the instructions on the back. On my first batch of cupcakes, I used a different brand (the container was red) and didn't like it. It didn't expand as much as the Touch n' Foam and the tops of everything were much more bumpy than round. </div>
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Okay back to the fun part - SLOWLY spray the foam into the liner. Only fill them half way full. This stuff really expands. When I sprayed, I tried to keep the straw in one place rather than circling around so there would be less bumps on the top. Now watch the foam expand. It's really cool! Give it a few hours to harden. (At this point I moved on to making the donuts/bagels).</div>
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Now that the foam is hard (I picture myself doing a cooking show here and pulling out the already hardened "baked cupcakes" haha), you'll use a serrated knife to cut a bit of the tops off to create a surface for the "frosting" to adhere to. If you plan on just using the cupcakes for a display and not to be played with, you could probably skip this step.</div>
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Next step is to paint the cupcakes. I mixed some tan, yellow and a bit of brown to get a "cupcake color" and I mixed black and dark brown for the chocolate cupcakes. Allow the paint to dry. Remember that first brand of foam I used? Yeah, paint did NOT work on it. The paint separated into little circles and looked awful, I fixed the problem by having my blowdryer on the whole time while painting them so the paint would dry before it could separate. BUT this new brand worked perfectly with the paint!</div>
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Next step is to do the frosting! Wahoo!! Now here is where I made a judgement error that I'm saving you from doing. I decided to frost them all with the plain color and paint them later so I wouldn't have to mix up a bunch of different colors and deal with changing out the bags and such. Don't be like me. That was a bad idea. Painting them after the fact took easily 14 times longer. SO divide your lightweight spackling (Yes, it must be the lightweight kind! I tried two other products and they just didn't work as well) into some styrofoam cups. Add acrylic paint to them and stir until well combined. Now put your large cake decorating tip and coupler (I used the closed star for mine, but you could use whichever one you want) into the disposable bag. Now put the "frosting" into the bag. A trick to keep the outside of the bag from getting covered in frosting is the flip the top of the bag down. To frost the cupcakes start on the outside and work your way around the cupcake, as you reach the point where you started, continue around making sure to overlap the lines a bit. Continue doing this until you get to the center. Squeeze a little bit extra in the center to get a pretty finish. Set the frosted cupcakes aside (if you move them out into the sun, they will harden faster). You could add some glitter or beads for (sprinkles), but I didn't want to mess with that. That's it! You did it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGsNejVypgxrNpRvxGIhtghz4EbDoAizm5FSzlvruOTZhw92iNMQHfPQ8xXvSgtMLeLL9F4UZmEIb3lgoqEoEADaxN2Ns2sK_W-9tLzChyphenhyphen5P4ygcsPp1r6-6lZsqfyuMdB6qHCDvpHZz7/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGsNejVypgxrNpRvxGIhtghz4EbDoAizm5FSzlvruOTZhw92iNMQHfPQ8xXvSgtMLeLL9F4UZmEIb3lgoqEoEADaxN2Ns2sK_W-9tLzChyphenhyphen5P4ygcsPp1r6-6lZsqfyuMdB6qHCDvpHZz7/s1600/cupcakes.jpg" /></a></div>
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<h2 style="text-align: center;">
Donuts/Bagels</h2>
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<span style="text-align: center;">Here's what you'll need:</span></div>
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Written out supply list: Expanding foam (Touch 'n Foam Max 3x Fill), gloves, paint colors of your choice, freezer paper (wax paper might work too, this is just what I had on hand), spray on varnish.<br />
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While I already had the expanding foam out and gloves on, I decided to play with it a bit and see what else I could create. I tried little circles for cookies, but they ended up being waaaay too tall after they finished expanding. But the donuts/bagels turned out pretty well. They were originally going to be bagels, but have since switched to donuts as per my daughter's request. Any-who, to make them, you'll want to once again have some paper towel pieces ready to go to wipe off the extra foam on the tip. Now again, SLOWLY spray the foam making a circle. Let go of the trigger a little before you reach the end as it will continue to spray out leaving you with a large bumpy side. This takes some practice, but luckily this foam goes a really long ways and you'll get to make plenty of them lol. Don't make the inner circle too big. I though the foam would expand a ton and fill the circles, but the didn't I would have the "hole" be about as big as the bottom of a cupcake tin. Let them harden for a couple of hours. Now you can paint them. When I painted mine, I mixed yellow, tan and a bit of brown. Then I made it a little bit darker, painted over it again and used a paper towel to blotch it off. Once your paint is dry, finish by spraying the varnish over the top. This will make them shiny.<br />
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<h2 style="text-align: center;">
Small Chocolate Cakes</h2>
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Here's what you'll need:</div>
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Written out supply list: Silicone muffin tin, Plaster of Paris dry mix, Lightweight Spackling, Paint colors of your choice, plastic bag (or cake decorating piping tip, coupler and bag).</div>
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These were probably the easiest thing to make. I followed the directions on the back on how to mix the Plaster of Paris. I believe it's 2 parts dry mix to 1 part cold water. I poured it into the muffin tin and allowed it to harden. Once it was totally hard, I took them out of the molds and painted them "chocolate" (mixed black and brown). Once the paint was dry, I put some of the colored lightweight spackle into a baggie, cut the tip of and piped on some "frosting". Done! You could spray it with varnish if you'd like it to be shiny and to protect the paint a bit more. I'm considering doing this.</div>
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You could use this same method for lots of different treats. Her bakery is small so we didn't need a gazillion things.</div>
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<h2 style="text-align: center;">
Cake</h2>
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Here's what you'll need:</div>
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Written out supply list: Cake decorating spatula, Lightweight Spackling, Paint colors of your choice, styrofoam (I got mine at the dollar tree. They come it packs of 2. I used four for my cake), Gorilla Glue.</div>
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To make my cake, I started off with 4 styrofoam circles. I used Gorilla Glue to stick them together. I put just a little circle on the styrofoam between each layer and then put a heavy put on top to hold them in place until it was dry. I colored my lightweight spackling with acrylic paint and then used the spatula to spread it around like frosting. I wanted it to look more rustic like frosting rather than fondant, so I swirled the "frosting" back and forth a bit. Spackling is really workable so you can mess around with it. I put some freezer paper underneath the cake so it wouldn't stick to the counter. It is a bit hard to get all of the edges while trying to hold onto the "cake". You could use a popsicle stick or something stuck into the bottom to hold onto if you wanted. Let the "frosting" dry completely.</div>
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Now get a serrated knife and cut a slice out (You don't have to do this. You could just have the cake be a display, but I wanted to have once slice that my daughter could serve). I used the knife to carefully dig a little ravine for the middle "frosting". Paint the styrofoam to make it look like cake. I mixed black and brown for the chocolate color. once the paint is dry, pipe on some frosting (I used a plastic bag with the tip cut a bit) then spread it out with the spatula. Allow it to dry and you're done!</div>
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Petit Fours</h2>
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Here's what you'll need:</div>
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Written out supply list: Styrofoam, Toothpicks, Lightweight Spackling, Cake decorating spatula, Paint colors of your choice, cake decorating piping tip, coupler and disposable bag, spray on varnish.</div>
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Now, if you had a square silicone mold, you could fill them with Plaster of Paris, but I used a couple of the styrofoam circles I had and cut them into little squares using a knife. Then I pushed down the edges and corners just a little to round them out. Stab the bottom of squares with a couple of toothpicks to make it easier to decorate. Color your lightweight spackling to make it whatever color you want. I was using leftover pink "frosting"so I painted over them after the fact. Use the spatula to spread the frosting on the top and sides of your styrofoam squares. I stuck the other end of the toothpicks unto some left over foam donuts to hold them up while drying lol. Allow the frosting to dry (if you put them outside in the sun it will dry pretty fast), then pipe some colored "frosting" on the tops of your petit fours. After that dries, spray them with varnish to make them shiny.<br />
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Cookies</h2>
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Here's what you'll need:</div>
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Written out supply list: Freezer Paper, Plaster of Paris dry mix, Paint colors of your choice.<br />
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Okay I lied, these were actually the easiest thing to make. In a styrofoam cup I mixed some Plaster of Paris. This time I didn't pay attention to the "recipe" on the back since I knew I wanted it to be a bit thicker. I actually mixed some up and once that was mixed well, I added in some more dry mix and only stirred it around a bit so there would be some clumps left in it to make the cookies look more realistic. I poured it onto the wax paper and allowed it to harden. Once they were hard, I painted them. Done!<br />
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Bread</h2>
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Here's what you'll need:</div>
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Written out supply list: Expanding foam, gloves, Small bread pan, P<span style="text-align: center;">aint colors of your choice, Aluminum Foil.</span><br />
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<span style="text-align: center;">This bread is actually using the foam I used from the first batch of cupcakes. You can tell it's more lumpy which was fine since it's more of a sweet bread anyways not to be confused with "sweet breads". I don't know what the bread will turn out looking like with this other foam, but I think you should still use this brand since painting on the other one was a beast.</span><br />
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<span style="text-align: center;">Line your bread pan with foil. Or just buy a disposable pan. Fill your loaf about 1/2 way full. Allow the foam to expand and dry. I had to pull the foil out after a few hours and cut a little slice in the bottom to allow the foam underneath to harden. If you were using a disposable tin that you wanted the bread to stay in forever, you may want to put some cardboard down there to ensure the bottom would stay flat. After the foam was dry (I waited a day or two just in case), I removed the foil and painted the bread. You could spray it with varnish is you want it to be shiny.</span><br />
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WHEW! Was that helpful or just overwhelming???<br />
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As for the canopy on top, I sewed it and then hung it with white shower curtain rods. And I built the little bakery display using a 1x12 board that was 10 feet long I also used a 1x2 and a 1x4. The wood cost about $25, but I do have some leftover 1x2 and 1x4. This is what it looks like before sanding and painting. If plexiglass wasn't so expensive, I would've put some on the front.<br />
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I hope this was helpful for you. If you decide to make some pretend food, please send me pictures!</div>
Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-38976696984061290592017-02-24T10:44:00.002-08:002018-05-11T10:04:56.440-07:00St. Patrick's Day Burlap Bunting Banner<div class="separator" style="clear: both; text-align: center;">
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My husband goes out of town often and while he's away I like to host girls' nights. Usually everyone brings some food item and we all sit and chat, but this last time I decided to do a craft night and we all made St. Patrick's Day bunting banners. I LOVE mine and wanted to share how we made them.<br />
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Supply List:<br />
Gold Dot Burlap<br />
Cream Burlap (or whatever other color you're wanting to use).<br />
Green Paint<br />
Green Yarn<br />
Small Hole Punch<br />
Painters Tape<br />
Scissors or Rotary Cutter<br />
Template (Click <a href="https://drive.google.com/file/d/0B2KPnjysm1sdN3B0MWRTczJUbFk/view?usp=sharing" target="_blank">HERE</a> for a template for the triangle and shamrock)<br />
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Just so you're aware the gold dot burlap is a bit more expensive than normal burlap. On sale it was still $9/yard at Joanns. Good thing you don't need too much for one bunting banner eh? The triangles we made were about 7 1/4" tall and 6 1/2" wide to give you an idea of their size and how much fabric you need.<br />
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First you'll need to cut your triangles. A little tip for cutting burlap in a straight line is to find one thread (in this case at 7 1/4") and pull it out.<br />
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Then you're left with a perfectly straight light to cut along. Amazing right? You're welcome :)<br />
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After your triangles are cut, the next step is to paint your cream burlap. I wanted a combo of stripes and shamrocks for mine, but feel free to mix it up and do whatever combo you want. Total I had 6 gold dot triangles, 3 striped and 2 shamrock triangles.<br />
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For the shamrock, I simply printed it off on cardstock paper. Used scissors to cut it out and then dabbed the paint on with a foam brush. Make sure you have something under your fabric because the paint WILL go through to the other side.<br />
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Line your triangles up like this to save you some time and to make all of your stripes even.</div>
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Using painters tape, make your stripes. I had my painted lines 1" thick. I found adding the tiiiiniest bit of water to the paint helped it go on a bit easier.<br />
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Allow the paint to dry and chat with your friends. I also like to use a blowdryer to help speed up the drying process cause I'm impatient.<br />
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Using a small hole punch, put holes in the top two corners of the triangles. Then thread the yard (you could also use twine or ribbon) through the holes. Put a bit of tape at the end of your yard to help you get it through the holes. I personally liked the look of having the green yard showing in front of the triangles, but you could put them behind if you prefer to hide it.<br />
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Hang it and admire your cute adorable new decor!</div>
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Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-17044014214392347082017-01-23T12:17:00.000-08:002017-01-23T12:17:20.082-08:00DIY Spice Rack<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">I just finished making this spice rack and I gotta tell ya, I LOVE it! Just looking at it on my counter makes me happy. The most expensive part of this project was the glass jars and even then, they were quite affordable. I ordered them from <a href="http://www.hobbylobby.com/" target="_blank">Hobby Lobby</a> and got them when their glassware was 50% off. The small jars were 65 cents each the middle jars were $1 and the large jars were $2. I mean......how could I NOT buy a gazillion of them?!? Here are the links to the jars I used. I will warn you that the small jars aren't really perfect. The opening is a bit small and the jar is slightly too small to fit an entire 3oz container of seasoning. So that was a bit disappointing, but......for 65 cents they're perfect.</span></div>
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<a href="http://www.hobbylobby.com/Crafts-Hobbies/Glass-Crafting/Glass-Containers/90mL-Clear-Glass-Jar-with-Aluminum-Lid/p/145987" target="_blank">Small 3 oz Jar</a></div>
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<a href="http://www.hobbylobby.com/Crafts-Hobbies/Glass-Crafting/Glass-Containers/250mL-Canister-with-Brushed-Metal-Lid/p/26246" target="_blank"> Middle Sized Jar</a></div>
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<a href="http://www.hobbylobby.com/Crafts-Hobbies/Glass-Crafting/Glass-Containers/Glass-Jar-with-Brushed-Metal-Lid---830mL/p/21896" target="_blank">Large Jar</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRvtLesqsQBw7lvYC2EIxJjCaIzsCvy9C-yxdh4Eg6Ogb7nPBKZhXQTK-2xwFfvoJcQVG7Tk_3pEm2S4vJDTxa98kC7lOFtnZf12nYvXOuW7FCxF4oPTk6BMahsh-EsYw62D4_F8KcqZW/s1600/853846%255B6%255D+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRvtLesqsQBw7lvYC2EIxJjCaIzsCvy9C-yxdh4Eg6Ogb7nPBKZhXQTK-2xwFfvoJcQVG7Tk_3pEm2S4vJDTxa98kC7lOFtnZf12nYvXOuW7FCxF4oPTk6BMahsh-EsYw62D4_F8KcqZW/s1600/853846%255B6%255D+%25281%2529.jpg" /></a></div>
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To make my spice rack I measured the space on my countertop to see just how big I could make my spice rack. After all you don't want to build a shelf, go to set it up and realize it's too big.</div>
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These are the supplies I used:</div>
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1 - 1x6 8ft board</div>
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1 - 1x4 8ft board</div>
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1 1/2" finishing nails</div>
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Wood Glue</div>
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Clamps (If you have them)</div>
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Hammer</div>
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Sandpaper</div>
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Paint/Primer (I just bought a little sample size)</div>
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I used my 1x6 boards as the frame of my shelf. I cut them to size and then used wood glue and finishing nails to put it together. Clamps help to hold them in place, but aren't necessary.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRax6j_xT47R-zzLZ_X_-9RyzTlZWs3HEqngokKRdaEYPbb8N-_CUrHDyRO5QpBuBL5KR8Hve028AaJ47Mj1QMUJdD0f2xyRRGmasnlOTTC6K56YODrrRXBk0LxrDQ3Kg_Ub5UNO5wIaX/s1600/IMG_9044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRax6j_xT47R-zzLZ_X_-9RyzTlZWs3HEqngokKRdaEYPbb8N-_CUrHDyRO5QpBuBL5KR8Hve028AaJ47Mj1QMUJdD0f2xyRRGmasnlOTTC6K56YODrrRXBk0LxrDQ3Kg_Ub5UNO5wIaX/s1600/IMG_9044.JPG" /></a></div>
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I set my jars up so figure out where my shelves needed to be.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ATq4hbPFJNyz5-ihpC8NMnxY8Y5iDFSFhDEiu3k_fWAQV8XEtY9ufUXmq-YQG_tcYC7z1Nwq9_I6ej486siUUbW7mzB3mmIER5lQHMiTr5FnhIrEtbAJvNk3xon0UE372G5Z6jLlLJSW/s1600/IMG_9043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ATq4hbPFJNyz5-ihpC8NMnxY8Y5iDFSFhDEiu3k_fWAQV8XEtY9ufUXmq-YQG_tcYC7z1Nwq9_I6ej486siUUbW7mzB3mmIER5lQHMiTr5FnhIrEtbAJvNk3xon0UE372G5Z6jLlLJSW/s1600/IMG_9043.JPG" /></a></div>
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I attached the shelves once again using wood glue and finishing nails.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CAEbtIWiIIRxcJcSExEfGMe4L8NTKnavvFzSq-zmG8RWxa2LC5DxchGb4wdfpuWVCdjcUI00LiDBH5H4RO1cia7nwQfHDSMkXi7lQzfhX9irestedKcooth_GfKgPeFG56hUpr8Dgpm3/s1600/IMG_9047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CAEbtIWiIIRxcJcSExEfGMe4L8NTKnavvFzSq-zmG8RWxa2LC5DxchGb4wdfpuWVCdjcUI00LiDBH5H4RO1cia7nwQfHDSMkXi7lQzfhX9irestedKcooth_GfKgPeFG56hUpr8Dgpm3/s1600/IMG_9047.JPG" /></a></div>
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Due to height restrictions, my small jars couldn't stand up straight. With them having to be laid down, I knew they could just roll off so I needed some sort of lip. I had some little molding in my garage that I cut to size and attached to the front of the top two shelves leaving about 1/4" sticking up as my lip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxrff4rwm6C55QeVK9_tV9FWsgrwq7ogzHZ6lrVa_aNhkjA5LjSdLG1n1-sSX_GLKK3zr0-FHXtUbt8XGi9puwCXDG5h2lXonXQxGk5m5OjYlJJhTnwuhXsMTJm8q3Rzx7-LWU9JZoL_b/s1600/IMG_9051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxrff4rwm6C55QeVK9_tV9FWsgrwq7ogzHZ6lrVa_aNhkjA5LjSdLG1n1-sSX_GLKK3zr0-FHXtUbt8XGi9puwCXDG5h2lXonXQxGk5m5OjYlJJhTnwuhXsMTJm8q3Rzx7-LWU9JZoL_b/s1600/IMG_9051.JPG" /></a></div>
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Then I just sanded and painted my shelf.</div>
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Then all that was left to do was label and fill the spice jars. Black chalk stickers are adorable, but so expensive AND I don't have fancy handwriting, so instead of using those, I bought these full label sheets from Walmart and decided to print my own stickers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaXaWq4lWU4Q1xqbQf1rSC7TlMTINnm8j6yH-25cZ2YIxFLlNns0F8bTBatY66tHrdb7zmLcoa-QOuTtN89KkQOYnu3OSNTMlK-xFcTqBFweh_bZAqoT5_gaFrDh-BvCNx0Fe6mo1M-LI/s1600/fd4513d3-7122-4e7d-9af1-d4883a491eed_1.f103d7af2ef567120ce093026a5cb65f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaXaWq4lWU4Q1xqbQf1rSC7TlMTINnm8j6yH-25cZ2YIxFLlNns0F8bTBatY66tHrdb7zmLcoa-QOuTtN89KkQOYnu3OSNTMlK-xFcTqBFweh_bZAqoT5_gaFrDh-BvCNx0Fe6mo1M-LI/s1600/fd4513d3-7122-4e7d-9af1-d4883a491eed_1.f103d7af2ef567120ce093026a5cb65f.jpeg" /></a></div>
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I bought this Fiskars paper punch from <a href="http://www.joann.com/fiskars-x-large-squeeze-punch-labels/14750350.html#q=Fiskars+Punch&prefn1=prod_type&sz=36&start=109&prefv1=Product" target="_blank">Joanns</a>. It was 30% off and I had a coupon for 20% off my whole order. WIN!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG7vSsg-ENAsN5UtS9WHv-LsVq-w479JhtLvvH1CMtrMbRM9aeWXkX1mGeEB5-kPVXnRId8wE5IH6fOZJJg_VydvSZ1crQreZUU5WIfDfewFyTKa09AqO8PKZFfz6vEGbDpAtveT9_a96/s1600/14750350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG7vSsg-ENAsN5UtS9WHv-LsVq-w479JhtLvvH1CMtrMbRM9aeWXkX1mGeEB5-kPVXnRId8wE5IH6fOZJJg_VydvSZ1crQreZUU5WIfDfewFyTKa09AqO8PKZFfz6vEGbDpAtveT9_a96/s1600/14750350.jpg" /></a></div>
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This is where it's nice to have Photoshop. I cut some colored paper and with my punch and scanned them onto my computer. I used those scans to create a template in Photoshop (making sure to add plenty of bleed). Then I added the names of the spices, printed the labels and punched them out. You'll notice some of the larger shapes have small text. Those were used for the small labels, I just didn't want to mess with the template.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Jx0a8b6yMWzJKCjIAve2I-K08EdHODgAxDVncNdGU-jYHgOtCnVz7mZqjYrTOL_cbAGjufRSiS4CfAqWgE7WnFVMQnScR9v9fllCgs0AaMTgbwmb2oiTN29bNXj2BfXEtYUZRvIyYjT/s1600/Scan+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Jx0a8b6yMWzJKCjIAve2I-K08EdHODgAxDVncNdGU-jYHgOtCnVz7mZqjYrTOL_cbAGjufRSiS4CfAqWgE7WnFVMQnScR9v9fllCgs0AaMTgbwmb2oiTN29bNXj2BfXEtYUZRvIyYjT/s1600/Scan+5.jpg" /></a></div>
Then I added the labels to the jars and filled them with spices. Set them all up in my new spice rack and admired the beauty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHlM-4BLT6QZ-ypnjT0bIQiJaxKegVkf-017JlaF_mK7Y773bOadvTs-NCeizRVPWvyZRzoXykrtjrYnIU_mLKPqeUb8ihnJXXcIsd5q_yTPXW93t23Z1pFPrZKF77VreSIVbBrXHntvb/s1600/IMG_9100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHlM-4BLT6QZ-ypnjT0bIQiJaxKegVkf-017JlaF_mK7Y773bOadvTs-NCeizRVPWvyZRzoXykrtjrYnIU_mLKPqeUb8ihnJXXcIsd5q_yTPXW93t23Z1pFPrZKF77VreSIVbBrXHntvb/s1600/IMG_9100.JPG" /></a></div>
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<br />Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-53179088787775421412017-01-06T13:39:00.001-08:002017-01-06T13:50:59.651-08:00Pork Carnitas with Apple Salsa and Lime Sour Cream<div style="text-align: center;">
You guys, this meal was phenomenal! You NEED it in your life.</div>
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For the pork carnitas I used this pressure cooker recipe by <a href="https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/" target="_blank">We Call Him Yes Chef</a></div>
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I did make a couple of modifications to his recipe. Rather than cutting the pork into 2" pieces, I cut my 3.5lb pork shoulder into 4-5 large chunks. I seared then on the saute setting on my instant pot and then I cooked it on manual for 45 minutes and then did NPR (natural pressure release). I made these changes because I wanted my meat nice and shredded rather than in chunks. I'm sure you could also do this recipe in a slow cooker and do it in 6-8 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYhksTy6E4oiFoQNJMN14hwVWZRdq723-rN1SeCfJEp57sRlFbUTvsA2PkadD3QbQ0Hc8GjEfWQTediu2i0joo6-hqCzvyX2ulTY5cCUTErkGzyMWSYvhxaSKmBX-OWQjaYoHeP7MfyYY/s1600/15895848_10103089547843329_5612281559549850381_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYhksTy6E4oiFoQNJMN14hwVWZRdq723-rN1SeCfJEp57sRlFbUTvsA2PkadD3QbQ0Hc8GjEfWQTediu2i0joo6-hqCzvyX2ulTY5cCUTErkGzyMWSYvhxaSKmBX-OWQjaYoHeP7MfyYY/s1600/15895848_10103089547843329_5612281559549850381_o.jpg" /></a></div>
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The thing that really MADE this dish was the apple salsa. I know, it sounds weird, but trust me - it's amazing! Here's my recipe for the apple salsa:</div>
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Ingredients</div>
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- 1 poblano pepper</div>
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- 5 sweet peppers</div>
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- 3 green onions</div>
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- 1-2 granny smith apples - peeled, cored and chopped</div>
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- 1 lime</div>
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- 3 Tbs or more chopped cilantro (base it off your liking)</div>
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Instructions</div>
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Cut the green tops off of the green onions. Slice peppers in half lengthwise. Place peppers cut side down. Drizzle with olive oil and season with salt and pepper. Roast at 475 for 12 minutes. Once the peppers are cool enough to handle, remove the skins and seeds and mince them. Check the heat of your poblano pepper, generally they are mild, but every so often you'll get a HOT one. Chop the white part of the green onions making sure to discard the root ends.</div>
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Add peppers and green onions to a bowl. Add granny smith apples, the juice of 1 lime and the chopped cilantro. Stir until well combined. Season with salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYPewQrNWM0NcygxqleuysZFXzkyglINxAaaf4DWUNjtazjAVP7EMlZQLg8IY1k69iK8b4a4Jc6yd9Kg5qUOtmI18r34HZazpDLiMfeW6s3zJZZh0iA_ugv8vJQjD1QxQywE6PlZrkgQe/s1600/15874921_10103089560512939_4539846332059355668_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYPewQrNWM0NcygxqleuysZFXzkyglINxAaaf4DWUNjtazjAVP7EMlZQLg8IY1k69iK8b4a4Jc6yd9Kg5qUOtmI18r34HZazpDLiMfeW6s3zJZZh0iA_ugv8vJQjD1QxQywE6PlZrkgQe/s1600/15874921_10103089560512939_4539846332059355668_o.jpg" /></a></div>
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I also made lime sour cream for the carnitas. I simply mixed 1/4 cup light sour cream with the juice of a quarter of a lime. Easy peasy, but delish.</div>
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Serve carnitas with additional lime wedges and top with more cilantro because you can never have enough cilantro.</div>
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This is my recipe I use for the Mexian Rice. It is so so easy and so so good. I double the recipe so I don't waste the tomato sauce: http://allrecipes.com/recipe/27072/mexican-rice-ii/</div>
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Enjoy!!!</div>
Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-18478783348162378322016-12-14T13:23:00.000-08:002016-12-14T13:23:16.626-08:00Ranch Chicken Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh7q8WnR2CKJqvp3oFplUx7-V3eYBUm77ts_5v8gn_aAHtY_X82-VL9Hc_UMCA37TxGGcmHaXORc35lpRQULuPR2DKEcHxjf8OquaCtlEukzArLRMo_J010VsHCAPCrfjLqJ-jlNjJu2J/s1600/Ranch+Chicken+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAh7q8WnR2CKJqvp3oFplUx7-V3eYBUm77ts_5v8gn_aAHtY_X82-VL9Hc_UMCA37TxGGcmHaXORc35lpRQULuPR2DKEcHxjf8OquaCtlEukzArLRMo_J010VsHCAPCrfjLqJ-jlNjJu2J/s1600/Ranch+Chicken+Recipe.jpg" /></a></div>
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Ranch Chicken is easily one of my most requested recipes and yet it's embarrassingly simple. Get ready, your life is about to change haha.<br />
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<b><u><span style="font-size: large;">Ingredients</span></u></b><br />
2-3 Boneless, skinless chicken breasts<br />
1 Cup Crushed cornflakes<br />
1 Cup Grated parmesan cheese (not the powdered stuff, the REAL grated parmesan)<br />
1 Ranch Seasoning Packet<br />
1/2 Cup Butter, melted<br />
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<b><u><span style="font-size: large;">Instructions</span></u></b><br />
Combine crushed cornflakes, parmesan cheese and ranch seasoning packet in a large bowl. Toss until it's evenly mixed. Dip your chicken breast in the melted butter then put it into the bowl with the cornflake mixture. It won't stick amazingly well, so pat on some extra coating and place it in a pan. Bake at 350 for 45 minutes or until chicken is cooked through.<br />
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**I personally like to cut my chicken breasts down the middle length wise so I have more coating to chicken ratio. I also double the coating cause that's the best part!**<br />
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Also, Costco and Walmart both sell containers of ranch seasoning which are less expensive than the little envelopes you buy. Costco's is by far the best deal. You get a 15.7 oz container for under $8. It's only 40 cents more than Walmart's 8oz container. You're welcome :)<br />
<br />Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-85063741286626005612016-12-13T12:46:00.000-08:002016-12-13T12:46:45.763-08:00Decorating Ice Cream Cone Christmas Trees<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqpqe6vYHdV9PhVBmXDpatpVNP1AlZ1XH34jLRwUyzDWD_Mmo_ySS80APV8vfh5OcO4wVEi5PipoJUUfDmOMbO_63DMKa_SEDxShDO8yy-Gkehczs1eGy-Bd-LEK3RBj-0Wlqr4rnGA5a/s1600/IMG_5385+copy+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqpqe6vYHdV9PhVBmXDpatpVNP1AlZ1XH34jLRwUyzDWD_Mmo_ySS80APV8vfh5OcO4wVEi5PipoJUUfDmOMbO_63DMKa_SEDxShDO8yy-Gkehczs1eGy-Bd-LEK3RBj-0Wlqr4rnGA5a/s1600/IMG_5385+copy+2.jpg" /></a></div>
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We did this with my kids last night and can I just say, it's soooooooo much better than doing gingerbread houses! While gingerbread houses are adorable, I feel like they are so challenging for little ones to make. These ice cream cone Christmas Trees are easy and cute and fast too!<div>
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Buy a box of sugar ice cream cones and treats to decorate your "trees". I hit up Winco for our goodies so I didn't have to have large bags of all the treats. I think I spent about $8 or so on the candies and we have a LOT of leftovers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN6nOMVWnpAzo1l1TPW8Incfk4Jc_0-KdoAPLQyWq3YaHNibMP_iTGScZWwHI-OMHGWv989XY5Cd2tSpHJDx5eQfBtksMPNH2sD4gXBsfxiS4O72c8CQDewlhZ90zL-C2wXu7cNfiIBFc/s1600/FullSizeRender+%25281%2529-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN6nOMVWnpAzo1l1TPW8Incfk4Jc_0-KdoAPLQyWq3YaHNibMP_iTGScZWwHI-OMHGWv989XY5Cd2tSpHJDx5eQfBtksMPNH2sD4gXBsfxiS4O72c8CQDewlhZ90zL-C2wXu7cNfiIBFc/s1600/FullSizeRender+%25281%2529-2.jpg" /></a></div>
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My frosting recipe is easy peasy and sticks to the tree, holds the candy in place, but is still easy for the kids to squeeze out.</div>
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<b><u><span style="font-size: large;">Frosting Recipe</span></u></b></div>
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1 1/2 cups softened butter</div>
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2 tsp vanilla</div>
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32 oz bag of powdered sugar</div>
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4-7 tsp milk (depending on how thick you want your frosting)</div>
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Mix softened butter and vanilla together until combined and whipped up a bit. Slowly add in HALF of your powdered sugar. I do this in my kitchenaid mixer and wrap a towel around the bowl so I don't get powdered sugar everywhere. Add 3 tsp of milk and mix together. Check your consistency. Add in another couple cups of powdered sugar and mix. This is really where you go back and forth between powdered sugar and milk until you get the perfect consistency. It's better to err on the side of a little thick than too runny because it's always easier to add extra milk, but once your powdered sugar is gone, you won't be able to thicken your frosting back up. Add some green food coloring and you're ready to go!</div>
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Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-27912691395538324902016-12-01T11:08:00.002-08:002016-12-01T11:10:24.237-08:00Rustic Wooden Box Centerpiece<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQUWaDD5wb2mTM9K50O6W_BBaq4p1qyh9wh9KPyWuvO-NubNSJ3qso8nm6ZZpCdBI5fIs7C9OiTYCxX4Wn-X7RiXW61xC9aScqJ_RuTl58bEw2BjRqyIe-eQtVltimHUaR44CpdekEcPY/s1600/IMG_5354-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQUWaDD5wb2mTM9K50O6W_BBaq4p1qyh9wh9KPyWuvO-NubNSJ3qso8nm6ZZpCdBI5fIs7C9OiTYCxX4Wn-X7RiXW61xC9aScqJ_RuTl58bEw2BjRqyIe-eQtVltimHUaR44CpdekEcPY/s1600/IMG_5354-2.jpg" /></a></div>
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Yesterday's project was making a rustic wood box centerpiece for my table. I use these pieces of wood from an old fence to make the box. If you have a saw, you can whip out this box in no time. Here's the wood I used. Don't mind my MESSY garage. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3ph3zT3N9UhEVrGVcpF6k-7l8Wvq8vt5UErdFhkw5p5FI3tQc0jioq7MYrd-Rky9eznnEBeQ2TMAzd5zehUBp29son1fsIOQh61R2JrEeD0yeFjAu0kwsR1xzDfE4ssXzJREJsqcNed9/s1600/IMG_6059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3ph3zT3N9UhEVrGVcpF6k-7l8Wvq8vt5UErdFhkw5p5FI3tQc0jioq7MYrd-Rky9eznnEBeQ2TMAzd5zehUBp29son1fsIOQh61R2JrEeD0yeFjAu0kwsR1xzDfE4ssXzJREJsqcNed9/s1600/IMG_6059.JPG" /></a></div>
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I simply cut two boards the same length ( I did 29" since that was the longest I could go before the color changed). Next you need to cut the bottom piece. That piece was 29" MINUS the width of two boards. All I did was cut it 29" and then place two pieces of wood side by side on top and drew a pencil line for my new length and the chopped it. Last you need your side boards. Well that's easy too - It's the width of your bottom board (or the width of all of the strips if they are equal. One of my fence pieces was a little wider than the other two). I used 1 1/2 inch finishing nails to put the pieces together and that was it. I did use some clamps to hold the pieces in place while hammering. You could do it without clamps or just have someone hold the wood in place for you.</div>
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Here's the finished product. The candles are from Dollar Tree - WIN! and I got the greenery from Joann's. It took 5 bunches FYI. They were all 50% off so I got them for $16. Sadly the table runner I bought was waaaaay too long so I'm off to Joann's to buy some burlap and make one of my own :)</div>
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Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-47897172279532903242016-11-28T11:25:00.001-08:002016-11-28T11:25:11.356-08:00Why I Love Chatbooks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8wKiOXkW4Ik6cv2Q7qE2hR7WPr1GgnyY3K7NinbsEYpHI6HQBZFXOYThGiU8NAzGzEhTFUjCeVNl8LT7f80uzQCGVVCmNchyLEQKl-U3ZBZIfoaZsqXOj-BtmOpTKrGFvNqTc9wPdsaE/s1600/15123226_10102950296189759_2847445976671814608_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8wKiOXkW4Ik6cv2Q7qE2hR7WPr1GgnyY3K7NinbsEYpHI6HQBZFXOYThGiU8NAzGzEhTFUjCeVNl8LT7f80uzQCGVVCmNchyLEQKl-U3ZBZIfoaZsqXOj-BtmOpTKrGFvNqTc9wPdsaE/s1600/15123226_10102950296189759_2847445976671814608_o.jpg" /></a><br />
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Okay let's take a minute to talk about Chatbooks. There is currently a deal where when you use my link <a href="http://invite.chatbooks.com/madelynw3vc" rel="nofollow" style="background-color: white; color: #365899; cursor: pointer; font-family: "San Francisco", -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; letter-spacing: -0.24px; text-decoration: none;" target="_blank">http://invite.chatbooks.com/madelynw3vc</a> you'll get your first Chatbook for FREE and I have a chance to earn some free books too. I only get credit if you order your first book in the next week though - so if you're gonna set up an account to help me out, make sure to order your free book too ;) So I'm gonna tell you just why I love Chatbooks.<br />
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First of all, it's the lazy mom way of scrapbooking. Listen, I just don't have the time to scrapbook and I know I'll never go back several years to get caught up. Chatbooks is linked to my Instagram account and every post I make is automatically stored in order on Chatbooks. Once 60 pages are filled they will send you a book. BOOM it's that easy. You don't have to do anything speacial, but if you want, you're able to go and select posts you don't want included through the Chatbooks app. You can also add pictures from your computer or phone.<br />
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One thing I did that was a huge hit was make a special Father's Day book for my husband filled with drawings they made for him. I simply scanned the pictures onto my computer and added them to a book. He LOVED it. You could absolutely do something similar for Christmas guys! Here are some pictures from the Father's Day Book:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrCXITVPRE0uKR0F3Vqei3PvQSoJ2pK774NpKub3eFJrUwcoTLVqn6gN8Vbe7E_Wqda7FsiE0x8YkYskld5KpE5_V2XnsZIABmPMs5SNqLCGT4-z4hYLVPdeVcznTumEd5YHZrMxz5zFU/s1600/15137550_10102950296149839_1904475450926376817_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrCXITVPRE0uKR0F3Vqei3PvQSoJ2pK774NpKub3eFJrUwcoTLVqn6gN8Vbe7E_Wqda7FsiE0x8YkYskld5KpE5_V2XnsZIABmPMs5SNqLCGT4-z4hYLVPdeVcznTumEd5YHZrMxz5zFU/s1600/15137550_10102950296149839_1904475450926376817_o.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrCXITVPRE0uKR0F3Vqei3PvQSoJ2pK774NpKub3eFJrUwcoTLVqn6gN8Vbe7E_Wqda7FsiE0x8YkYskld5KpE5_V2XnsZIABmPMs5SNqLCGT4-z4hYLVPdeVcznTumEd5YHZrMxz5zFU/s1600/15137550_10102950296149839_1904475450926376817_o.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh4-Ih43Y1GpnbdeDyA8GodR0X7iEsUL5UsnuBHqwI3Pc_ZjGyr0t8QaNbIEYFGmUrlEo4HDNghWRLNS4fgJp_dURkm45pj2frWJeKUuR4YZKdf5HUfGbkR2wdRaqRuJW3MwSF7dxdfbF/s1600/15138580_10102950296055029_60347041806186633_o.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh4-Ih43Y1GpnbdeDyA8GodR0X7iEsUL5UsnuBHqwI3Pc_ZjGyr0t8QaNbIEYFGmUrlEo4HDNghWRLNS4fgJp_dURkm45pj2frWJeKUuR4YZKdf5HUfGbkR2wdRaqRuJW3MwSF7dxdfbF/s1600/15138580_10102950296055029_60347041806186633_o.jpg" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrCXITVPRE0uKR0F3Vqei3PvQSoJ2pK774NpKub3eFJrUwcoTLVqn6gN8Vbe7E_Wqda7FsiE0x8YkYskld5KpE5_V2XnsZIABmPMs5SNqLCGT4-z4hYLVPdeVcznTumEd5YHZrMxz5zFU/s1600/15137550_10102950296149839_1904475450926376817_o.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2uCP5ua322CJDH9zaWVqwLvoNULkdyrNUSQNkajHZicTSgRMpuN7cCggA6gsaSZLIOX9YNlQK64GcsbwPaO207fgpDkjipuknENYWApqxSDZt3BID4dCwb6Erh8CEWlIEe47W_1AJ7qd/s1600/15025434_10102950296304529_1272562614760116324_o.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2uCP5ua322CJDH9zaWVqwLvoNULkdyrNUSQNkajHZicTSgRMpuN7cCggA6gsaSZLIOX9YNlQK64GcsbwPaO207fgpDkjipuknENYWApqxSDZt3BID4dCwb6Erh8CEWlIEe47W_1AJ7qd/s1600/15025434_10102950296304529_1272562614760116324_o.jpg" /></a><br />
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I order the softcover books and they are $8/each including shipping - WIN!!!! For the Father's Day Book I ordered a hardcover book to make it a little extra special.<br />
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So to sum up why I love Chatbooks - It's the cheapest, easiest scrapbooking ever and my kids loooooooove to look through them and talk about all of the memories. <br />
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Here's the link one more time if you're thinking of signing up! <a href="http://invite.chatbooks.com/madelynw3vc" rel="nofollow" style="background-color: white; color: #365899; cursor: pointer; font-family: "San Francisco", -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; letter-spacing: -0.24px; text-decoration: none;" target="_blank">http://invite.chatbooks.com/madelynw3vc</a>Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-30308628064184130622016-11-18T15:42:00.000-08:002016-11-18T15:42:42.634-08:00Penne Pasta Bake<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 8pt;">
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">This meal has been a go to for our family for years. It's easy, freezes well and everyone likes it. I like to the recipe up into two 8x8 pans and then freeze one, but you can just do one big 9x13 pan instead.</span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">16 Oz penne pasta noodles, cooked al dente and strained </span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">½ lb. ground beef, cooked (I season with dried minced onions and seasoning salt)</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">1-2 Jars marinara sauce (If you’re freezing add extra sauce so the noodles don’t get dry)</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">⅔ Cup sour cream</span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">Put a thin layer of pasta sauce on the bottom of a 9x13 pan to keep noodles from sticking. Put half of your cooked noodles in the pan. Then add half of your ground beef. Cover with half of your sauce. Create a layer with your provolone cheese. Spread sour cream on top of provolone slices. Add the remaining ground beef. Then the rest of the pasta noodles. Top noodles with remaining pasta sauce. Spread out the sauce to make sure all of the noodles are covered. Do another layer of provolone cheese. Top with grated mozzarella or parmesan cheese. Bake at 350 for 40 minutes or until your cheese is bubbly and browning a bit.</span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">TO FREEZE</span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> -</span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stop before the baking step and cover it with foil. When you’re ready to cook this dish, either thaw it in the fridge overnight or bake it at 350 for 1 ½ hours, keeping it covered with the foil until the last 30-45 minutes so the cheese doesn’t get too browned.</span></span></div>
Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-4045038901005703122016-11-17T09:26:00.000-08:002016-11-17T11:44:38.298-08:00Nintendo NES Classic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz0-17eTxxdM_8zAUjuD69EWcL-uL0QDJUp3ekUh1JCSXIm-XTXYZM-ggvZDAObkp1_3017S_ZmrNBNDW7btPubzLjaqyMhQbixxFQv7WFGad6x5ClVJXHTCBjtuOMDkKBzBOifjwudXx/s1600/nes-classic-edition+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz0-17eTxxdM_8zAUjuD69EWcL-uL0QDJUp3ekUh1JCSXIm-XTXYZM-ggvZDAObkp1_3017S_ZmrNBNDW7btPubzLjaqyMhQbixxFQv7WFGad6x5ClVJXHTCBjtuOMDkKBzBOifjwudXx/s320/nes-classic-edition+%25281%2529.png" width="320" /></a></div>
I don't know about you, but ever since the Nintendo NES Classic was announced I knew it was what I wanted for our family Christmas gift. I had even been talking to my husband about how they needed to bring back the good old games the week before they announced it. I felt like I predicted the future :)<br />
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Getting your hands on one is TRICKY though. I was able to snag one yesterday WHEW! I want to help you get one too. So here's what I know so far:<br />
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Walmart will be restocking today and tomorrow at 2pm Pacific Time. Here's the link: <a href="https://www.walmart.com/ip/Nintendo-Entertainment-System-NES-Classic-Edition-Nintendo/54043501" target="_blank">https://www.walmart.com/ip/Nintendo-Entertainment-System-NES-Classic-Edition-Nintendo/54043501</a><br />
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Yesterday it actually popped up as available a little early and I snagged mine at 1:51. I think it depends on your local Walmarts because it's pick-up only. So if your local Walmarts don't have any instock I don't think it will pull up as available for you, but that's just a guess.<br />
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To increase your chance to getting one you're gonna want to be able to check out QUICK so make sure you have a Walmart.com account with a credit card and email already set up.<br />
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FYI The price should be $59.88 DO NOT BUY from the greedy people trying to sell them for $400!<br />
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May the odds be ever in your favor!!!! <br />
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<br />Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-50374437876766937732016-11-15T21:20:00.002-08:002016-11-17T10:42:33.064-08:00The Best Thai Chicken Salad You'll Ever Make<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtgkocF4uTHfJmHQjNV7-mW56sBNzn7Aa_MspOkRYgPaqhv7zW8qgBZpnZdVGsuOO7LMev7ScAyzJ0_LGS-q9YwhyphenhyphenhVvKY8xFy-jjWlWjkDj1fBCRVnMsrhRKIbglsDji2do1uAwaAdBS/s1600/Thain+Chicken+Salad-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtgkocF4uTHfJmHQjNV7-mW56sBNzn7Aa_MspOkRYgPaqhv7zW8qgBZpnZdVGsuOO7LMev7ScAyzJ0_LGS-q9YwhyphenhyphenhVvKY8xFy-jjWlWjkDj1fBCRVnMsrhRKIbglsDji2do1uAwaAdBS/s1600/Thain+Chicken+Salad-2.jpg" /></a></div>
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No joke, this salad is seriously amazing. My husband requests it often and says it's better than salads he gets at restaurants. The best part is it's easy and a great way to get eat your veggies. Once time I had left overs, but was out of lettuce, so I made it with a bunch of broccoli and the remaining ingredients and it was FABULOUS. So that's another option. I wanted to take a better picture of it with natural light and make it all pretty, but the sun goes down at like 4:00 these days and it just didn't happen. But trust me, it's much prettier in person.<br />
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<span style="font-size: large;"><b>INGREDIENTS</b></span><br />
<br />
<b>Chicken</b><br />
----------<br />
- 2-3 Chicken Breasts<br />
- 1/2 Cup Vegetable Oil<br />
- 2 Tbs Rice Vinegar<br />
- 2 Cloves Garlic, Chopped<br />
- 1/4 Cup Sugar<br />
- 1/2 Bunch Cilantro<br />
- Juice of 1 Lime<br />
- 1/2 tsp Salt<br />
<br />
<b>Salad</b><br />
--------<br />
Romaine<br />
Cucumber<br />
Shredded Carrots<br />
Red Bell Pepper<br />
Broccoli<br />
Green Onions<br />
Peanuts<br />
Cilantro<br />
Wonton Strips (found with the salad toppings)<br />
<br />
<b>Dressing</b><br />
-----------<br />
- 1/4 Cup Rice Vinegar<br />
- 1/4 Cup Thai Sweet Red Chili Sauce<br />
- 1 tsp Oil (vegetable oil, olive oil or sesame oil work great)<br />
- Salt and Pepper to taste<br />
<br />
<b>Peanut Sauce</b><br />
----------------<br />
- 1/4 Cup Peanut Butter<br />
- 2 Tbs Vegetable Oil<br />
- 2 Tbs Soy Sauce<br />
- 1 Tbs Rice Vinegar<br />
- 1 Tbs Thai Sweet Red Chili Sauce<br />
- 1/2 Tbs Sambal (this gives it a bit of heat so add the amount you desire or exclude it if you don't want it spicy)<br />
<br />
<br />
<b><span style="font-size: large;">INSTRUCTIONS</span></b><br />
<br />
<b>For the chicken:</b><br />
Cut each chicken breast into 2-3 long strips. In a bowl combine remaining ingredients. Whisk until well combined. Add chicken to marinade and let it sit for at least 4 hours to overnight. Grill chicken until cooked and allow to cool for a few minutes before cutting and adding to the salad. You could also bake or pan sear the chicken if you don't want to grill it, but I love it grilled.<br />
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<b>For the salad:</b><br />
In a large bowl, combine all ingredients except peanuts and wonton strips. After the salad has been tossed with the dressing and drizzled with the peanut sauce, add the final toppings.<br />
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<b>For the dressing:</b><br />
Combine all ingredients and whisk well to combine. Pour over salad and toss to coat evenly.<br />
<br />
<b>For the peanut sauce:</b><br />
Combine all ingredients and whisk well to combine. Drizzle over salad.Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-86213421506116218432016-11-08T15:41:00.000-08:002016-11-08T15:41:12.959-08:00"Healthy" Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCc7AuvfsTxDVVUewURwAcOPo6aIjM_naZDTcF7lSS-5piHK6zVfiMIC7LJy1hUhS9L_hXS6V80Abcnvt_Q-PylY_3UsN5c0KeoTB22VmP-Y9wIlUr7AJ0eU9QeIKRry1qKSuxsDE_GdMa/s1600/BRN_7-Icecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCc7AuvfsTxDVVUewURwAcOPo6aIjM_naZDTcF7lSS-5piHK6zVfiMIC7LJy1hUhS9L_hXS6V80Abcnvt_Q-PylY_3UsN5c0KeoTB22VmP-Y9wIlUr7AJ0eU9QeIKRry1qKSuxsDE_GdMa/s1600/BRN_7-Icecream.jpg" /></a></div>
Need to drown your election sorrows with some ice cream? I just found out about Halo Top Ice Cream and it's pretty darn good for being "healthy ice cream" the gal on Our Best Bites was raving about it so I had to give it a try. Where I live, it's only carried at Rosauers in the natural section (not the normal ice cream area). You can find out where they sell it near you <a href="https://www.halotop.com/where-to-buy/" target="_blank">HERE </a>. They only had a few flavors when I went the other night. I got strawberry which is just okay and then birthday cake which I enjoyed quite a bit (when I go to Coldstone I ALWAYS get cake batter with sprinkles). I actually ate the whole pint in one sitting 🙈 but hey it was only 280 calories right!?! Rosauers also had vanilla, chocolate (which I heard is no bueno) and lemon cake. I've heard good things about the lemon cake and look forward to trying it out. I'm hoping at some point they get oatmeal cookie, mint chip and peanut butter cup which seem to be everyone's favs. I will warn you that they aren't cheap, but for an occasional special treat I think it's worth it. I recommend letting the pint sit on the counter for a few minutes so the texture becomes more creamy rather than grainy. I'm seriously wishing I had some right about now, but alas I'm stuck at home with my son who has the stomach flu :(Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-17822205943386808982016-11-03T13:39:00.000-07:002016-11-03T13:43:14.864-07:0030 Minute Chili Recipe<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-6LLpxx0znyXI-27Re6MT9oqXcNBb_xY2Q_Du7aN-P5Vpi1_rdSGhhWqOsN0JlIqXccZeTViPqy7v8vnPqHg4PUr18TUPq2T66U0-RCNUMrHk6j9DfdFvC9IYz5zx0gAh2cVSG6mwrKz/s1600/IMG_4192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-6LLpxx0znyXI-27Re6MT9oqXcNBb_xY2Q_Du7aN-P5Vpi1_rdSGhhWqOsN0JlIqXccZeTViPqy7v8vnPqHg4PUr18TUPq2T66U0-RCNUMrHk6j9DfdFvC9IYz5zx0gAh2cVSG6mwrKz/s1600/IMG_4192.jpg" /></a></div>
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It's getting to be that time of year again when warm soup, stew, chili, etc. is all you want for dinner. Well I have a quick and easy 30 minute chili recipe that is delicious and it even has a secret ingredient that takes it over the top.<br />
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<b>INGREDIENTS</b><br />
<b><br /></b>
1 lb Ground beef, browned (I brown my hamburger with dried minced onions for extra flavor. I also only use 1/2 lb cause I'm just not a BIG ground beef fan).<br />
1 (15 oz) Can chili beans with sauce<br />
1 (15 oz) Can dark kidney beans, drained and rinsed<br />
1 (15 oz) Can black beans, drained and rinsed<br />
1 (46 oz) Can tomato juice<br />
1 (28 oz) Can crushed tomatoes<br />
3 Tbs Chili powder<br />
1 1/2 tsp Onion powder<br />
1 1/2 tsp Garlic powder<br />
1 tsp Garlic salt<br />
1 tsp Cumin<br />
1/2 tsp Cinnamon<br />
<br />
<b>INSTRUCTIONS</b><br />
<br />
Combine all ingredients in a large pot. Stir to combine. Cook on medium-high heat until it starts to simmer. Reduce heat, cover and simmer for 20 minutes. Top with your favorite chili fixings. We are a cheese and sour cream family. Enjoy!Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-8102596266956581882016-10-31T12:10:00.002-07:002016-10-31T12:11:18.997-07:00That One Time I Got 80 lbs of Apples for $16Last week my friend asking on Facebook if anyone was interested in getting apples for 20 cents/pound. Uhhhhhh you better believe I want in on that. We are down to 2 jars of applesauce and this was the perfect chance to stock back up. This wonderful friend went and picked up apples for me and a few other people cause she's awesome like that. Here's my 80 pound stash:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrXUF6aq00c9i-FrpFnN3H4TbfB3qhrPi-JWBFpzJomRCa9fSoT7am-bQS3vWwi0Qc_EIAcRf0-aNxYisfd1MySe5WR98zqGQGq54JD6JDs3N9I-0ndA3JjTQyjsjTOhKhrkJYgnLHQNc/s1600/IMG_3363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrXUF6aq00c9i-FrpFnN3H4TbfB3qhrPi-JWBFpzJomRCa9fSoT7am-bQS3vWwi0Qc_EIAcRf0-aNxYisfd1MySe5WR98zqGQGq54JD6JDs3N9I-0ndA3JjTQyjsjTOhKhrkJYgnLHQNc/s400/IMG_3363.jpg" width="400" /></a></div>
I went on pinterest and searched all sorts of canning recipes for ideas on what to make. Applesauce was a given. I also decide to do apple pie filling this time around. I've never had apple butter, but I've heard good things. Please someone tell me - WHAT is apple butter and how do you use it? One random recipe that intrigued me was making syrup using the peels and cores of the apples. Since I'd be discarding those things anyways I decided to give it a try. I am happy with the results, so I'm gonna share what I did :)<br />
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<b><span style="font-size: large;">Homemade Applesauce</span></b></div>
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The first thing you need to do is sanitize your jars. I did this in my dishwasher since it has a sanitize cycle, but you can also put them in water and boil for 10 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXI3IrImzZio1HIepsV6fDHlBh5UoV7WAGRtw9Wtf47Z23LIB7aLbfaAWdlHNyn1OJG9knCOAxJEQp1H-hkJE3CW-vnOKHDb00HjVtC7gFe0Ff5hQlWSZD7QUBXKDoz2QG7Ln_PwXXckH/s1600/IMG_3374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXI3IrImzZio1HIepsV6fDHlBh5UoV7WAGRtw9Wtf47Z23LIB7aLbfaAWdlHNyn1OJG9knCOAxJEQp1H-hkJE3CW-vnOKHDb00HjVtC7gFe0Ff5hQlWSZD7QUBXKDoz2QG7Ln_PwXXckH/s640/IMG_3374.jpg" width="480" /></a></div>
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Next cup your apples into chunks. I eighthed mine. No need to worry about removing stickers or peeling! It doesn't matter what kind of apples you use. I did a combination of Granny Smith, Fuji and Golden Delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PaekE-OdzWQg84ZkXBCL-DpnswpmLnzH4XJYoeQo5qykuEoVecAG6nWQSbD9nTQKEVG29mS_tabEh__QhwtaM1OrJ9WyJr089QAD2NtlkDAWDeYcBrY6iXH8DMSvM1if1j4r1KyQxkdB/s1600/IMG_3366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PaekE-OdzWQg84ZkXBCL-DpnswpmLnzH4XJYoeQo5qykuEoVecAG6nWQSbD9nTQKEVG29mS_tabEh__QhwtaM1OrJ9WyJr089QAD2NtlkDAWDeYcBrY6iXH8DMSvM1if1j4r1KyQxkdB/s640/IMG_3366.jpg" width="480" /></a></div>
Put 1/2 inch of water in a pot and add your apples. Bring water to a boil and cover for about 20 minutes or until apples are soft and mushy but not muuuuuushy. Make sure to stir your apples several times throughout the 20 minutes to help them get cooked evenly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsacaM1SQBygS9mI4SKLx5KmlHFme-GtFThdf7fqdyu7rtvy4vd9w4JDgIdE15CQe2w5cgyIaqila1cbrl6AGs7Au9cRGPbQJUwedPAtzYGwMJQxhI5E11Q9xaKrr84x5MvQphIlC8QMA/s1600/IMG_3367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsacaM1SQBygS9mI4SKLx5KmlHFme-GtFThdf7fqdyu7rtvy4vd9w4JDgIdE15CQe2w5cgyIaqila1cbrl6AGs7Au9cRGPbQJUwedPAtzYGwMJQxhI5E11Q9xaKrr84x5MvQphIlC8QMA/s400/IMG_3367.jpg" width="400" /></a></div>
Next run your apples (I don't include the liquid cause I don't want super runny applesauce) through this fancy contraption. This is my friend's strainer, but I ordered one for myself because it's THAT amazing. Here's a link to <a href="https://www.amazon.com/gp/product/B001I7FP54/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1" style="font-weight: bold;">the strainer I ordered</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1bSlrbeucB9pB4l2obQVhdaSJBn-pPk3pM0TNooB-00jnIXxNGNAarmSyAARX7OVJGJeQ60sj0SkSQd7wjYzv2tZPelDTWajjvVE39nSsd75K3qRfmWPp_lDP-FK33Y2hRjjfaYuj_lr/s1600/IMG_3371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1bSlrbeucB9pB4l2obQVhdaSJBn-pPk3pM0TNooB-00jnIXxNGNAarmSyAARX7OVJGJeQ60sj0SkSQd7wjYzv2tZPelDTWajjvVE39nSsd75K3qRfmWPp_lDP-FK33Y2hRjjfaYuj_lr/s640/IMG_3371.jpg" width="480" /></a></div>
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Taste your applesauce and decide if it needs anything added (sweetener or cinnamon). I personally like just plain apples for my applesauce. Then start filling your jars.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9tACaogr-GIuK5Za16-yvxbcQ3vpPOmcwpydn1qcpCWewfb_6kkfDwopfUJxUL-8jIpVt6Kak_wAvu6sTJ4f3Tg2vBGIA02AHCUQ8uZLVxFnxlkY2GKPVurpmiK8eITlUV2-HuELqUQy/s1600/IMG_3380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9tACaogr-GIuK5Za16-yvxbcQ3vpPOmcwpydn1qcpCWewfb_6kkfDwopfUJxUL-8jIpVt6Kak_wAvu6sTJ4f3Tg2vBGIA02AHCUQ8uZLVxFnxlkY2GKPVurpmiK8eITlUV2-HuELqUQy/s400/IMG_3380.jpg" width="400" /></a></div>
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Use a plastic or wooden tool to remove air bubbles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOTosWvBP2KbP1j7D1XW_2AkHMdfqo8Ys4H1oWcJwAyqJlbw7BjjutYRi7dHvjus1G9luGSvlfM2uIqIVp2BYrwGQ3Nn4rvIySfK1hJFqJXLGQi3w_OwT-7O0OcIu8aS7JUcBWdCaHJ5C/s1600/IMG_3382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOTosWvBP2KbP1j7D1XW_2AkHMdfqo8Ys4H1oWcJwAyqJlbw7BjjutYRi7dHvjus1G9luGSvlfM2uIqIVp2BYrwGQ3Nn4rvIySfK1hJFqJXLGQi3w_OwT-7O0OcIu8aS7JUcBWdCaHJ5C/s640/IMG_3382.jpg" width="480" /></a></div>
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Use a clean rag to wipe off the top of your jar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishE8_sMMF0Sf1EKauVpiQMp9gCHgw5B4yjCt3iFBa3NtbH9SFFv_ihyY4SxtpbJMg2IGB5llpcRiP9CfG7zLT4l2AfOY-mAA53uOeTJHMcOy_5lBt7IZUQrcma0BK9Z7z-Vc3QXSaKQpB/s1600/IMG_3376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishE8_sMMF0Sf1EKauVpiQMp9gCHgw5B4yjCt3iFBa3NtbH9SFFv_ihyY4SxtpbJMg2IGB5llpcRiP9CfG7zLT4l2AfOY-mAA53uOeTJHMcOy_5lBt7IZUQrcma0BK9Z7z-Vc3QXSaKQpB/s640/IMG_3376.jpg" width="480" /></a></div>
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Make sure not to touch the sides or bottom of your lids. Get yourself a little canning kit and it'll come with a handy dandy magnetic tool to pick up your lids.</div>
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Put your jars into a large water bath pot. I got mine at Goodwill for $5.99 WIN! Use water the same temperature as your jars and fill it until the water is 1 inch ABOVE the jars. Cover the pot, bring water to a boil and then set your timer for 20 minutes. Remove from heat and let the jars sit for 5 minutes.<br />
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Remove your jars and set them on a towel to cool. Leave them here for 24 hours. Then check the tops of the lids to make sure they have all sealed. Any jars that didn't seal, put in your fridge to be used soon. <br />
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Step back and admire your beautiful jars of delicious applesauce. Make sure to put the date on your lids. From my research I've read that canned applesauce will last anywhere from 1-3 years in your pantry.<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Apple Pie Filling</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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I used <a href="http://mycountryblogofthisandthat.blogspot.com/2010/08/canning-apple-pie-filling.html" target="_blank">My Country Blog of This and That</a>'s recipe for my apple pie filling. The only thing I did differently is I didn't use Clear Jel. It's not easy to find and I didn't want to wait for Amazon to deliver it. Through my research I learned that it is NOT safe to use cornstarch or flour in your canning recipes, but you CAN add those ingredients to help thicken your sauce when you open your jar to use the filling. So that's my plan. </div>
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Does anyone else have memories of eating "slinky apples" as a child? I LOVED using the <a href="https://www.amazon.com/dp/B001DLTD1C/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=1DAWS3Y7LIS1F&coliid=I2F960PULVXDYK" target="_blank">Johnny Apple Peeler</a> when I was little. Well I like using it as an adult too :) </div>
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My kids appreciated the sections that didn't get peeled.<br />
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I thought I was cramming the apple slices into the jars, but as you can see I have plenty of extra space to seriously CRAM those apples in there!<br />
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<b><span style="font-size: large;">Homemade Apple Syrup</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pIiPatJpgnuCHTLq0R3g4Q9OmANtQkM4isvv3u48X1GPvY0VbkarOM2YwS5_L-gl2_QeY8uyxp_MPtKLoJxzqAoz0saAxvULixqYOsgqWkv_ot5HPNxYeaPnOFT_PHYAno8Xw7n1Pos1/s1600/IMG_3512+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pIiPatJpgnuCHTLq0R3g4Q9OmANtQkM4isvv3u48X1GPvY0VbkarOM2YwS5_L-gl2_QeY8uyxp_MPtKLoJxzqAoz0saAxvULixqYOsgqWkv_ot5HPNxYeaPnOFT_PHYAno8Xw7n1Pos1/s640/IMG_3512+2.jpg" width="476" /></a></div>
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<span style="text-align: left;">Last but not least, I'm gonna tell you how I made my Apple Syrup. I found one random post about this on Pinterest from </span><a href="http://www.littlehouseliving.com/homemade-pancake-syrup-made-apple-peelings.html#_a5y_p=3070049" style="text-align: left;" target="_blank">Little House Living</a><span style="text-align: left;">, but I changed the recipe up a bit.</span></div>
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Here's what you'll need:</div>
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- Apple cores and peels</div>
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- Water</div>
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- White Sugar</div>
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- Brown Sugar</div>
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- Strainer</div>
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- Cheesecloth</div>
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- Candy Thermometer</div>
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- Jars & Lids</div>
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- Water Bath Canning Equipment</div>
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For my syrup I used the peels and cores left over from the Granny Smith apples used in my apple pie filling. Put your apple scraps in a large pot and fill with water until the apples are covered (the apples may float a bit so use your best judgement on the water needed). Cover and bring water to a boil. Cook apples until the cores are squishy (about 20 minutes).</div>
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Pour the water from your pot through a double layer of cheesecloth and a strainer to make sure you're left with just water.<br />
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Thank you cheesecloth for making my syrup not chunky.</div>
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Add sugar to your water. For every 10 cups of water, I added 3 cups white sugar and 2 cups brown sugar. Now here's where things got tricky and it took some fiddling around to get it right. On the recipe I was following it said the sugar water mixture needed to be brought up to 218 degrees fahrenheit in order to thicken into a syrup. <br />
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Well as it turns out this sugar water bubbles CRAZY high and any time I'd get to around 210 degrees the bubbles were ready to spill over the side of the pot and I was whisking like a mad woman trying to prevent it from bubbling over. I seriously stood whisking for at least 10 minutes and NEVER got the temp above 215. I think my electric stovetop may have had something to do with this. So I re-evaluated and decided to do it in small batches. So instead of doing 2 pots of 10 cups each, I dumped all of my liquid into one pot and then focused on 2 cup batches. I was FINALLY able to get the temp up to where it needed to be. Yay!<br />
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Here's what I learned. Whisking sometimes made it bubble more and would reduce the temp, so I only whisked if the bubbles started to get super out of control (which only happened once or twice). <br />
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Here's the REAL trick. All of a sudden the bubbles would be low and turn dark. THAT's when I knew it was ready. As soon as it hit that point, I took it off the burner and set it aside to cool down before adding it to the jars.<br />
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I used mostly jelly jars since I don't need a crazy amount of syrup at once.</div>
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Follow the same canning/water bath instructions I mentioned for the applesauce. You'll once again boil these for 20 minutes.<br />
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We tried the syrup on waffles with cinnamon and sugar apples and some homemade whipped cream. It was tasty! When I first opened the jar, I needed to stir it around a bit to get it to a nice even texture.<br />
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After you open the jar, refrigerate it. If it it's a little too thick, pop it in the microwave for a few seconds at a time and stir. </div>
Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-35902075767003110352016-10-26T10:25:00.004-07:002016-10-26T10:25:50.930-07:00My Random Thoughts - Charging Phones<div class="separator" style="clear: both; text-align: center;">
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I'm curious, at what point do normal people look at their phone and think, I should plug this in to charge? I think I'm a bit OCD about my phones battery. At about 40% is when I start to think about charging it. I know, I know I'm weird right? Anything between 20-40% and I'm thinking of the next chance I can plug it in. Once I drop below 20% and hit the "low power mode", I get anxious. My phone has only been below 10% maybe 2-3 times over this past year. I think it stems from having the old phones where you could have 20% left, take one picture and the phone would die. <br />
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Also, when I see a screenshot from someone with 4% battery on their phone I immediately get anxiety FOR them haha. Is anyone else weird like me or am I just a "battery half empty" kinda person?<br />
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Oddly enough, my Ipad battery can go well below 20% without me even thinking about plugging it in.<br />
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<br />Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0tag:blogger.com,1999:blog-3594429730276958417.post-3458913569319353572016-10-24T11:39:00.000-07:002016-10-24T11:44:48.715-07:00IntroductionWelcome to my new blog! I don't know how many people even read blogs anymore. I know I went through that phase and then life got crazy busy and I no longer had time to just sit and read blogs everyday, but I've had enough requests from friends to start up a blog that I decided to jump on the blog train again.<br />
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I've had two mommy blogs in the past, but there came time that I needed to re-evaluate my life and actually be a good mom rather than just writing like I was one. The purpose of this blog is going to be a bit different. It's not going to stick to one theme. It'll bounce between recipes (my long time love of good food), woodworking projects (my new found hobby), random thoughts, crafting and whatever else I feel like posting about. So it's gonna be a jumble of topics. Sorry for those super organized people that like just one theme to read about - that's not how my brain works (hence the name of the blog) and I have more than one interest to write about.<br />
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Let me introduce myself a bit. My name is Madelyn and I am the mom of three, soon to be four crazy kiddies. Baby #4 is due the end of January. It seems that creating is ingrained in me and has been since I was little. I remember making my own nail polish with friend. The ingredients? Elmer's glue, water and food coloring - NAILED it! Sorry, I don't remember the ratios so I'm not gonna share that "recipe" with you ;)<br />
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At the age of 12 I started getting into photography. My dad had it as a hobby and I joined in on the fun. I stuck with it over the years and started my own business about 8 years ago. www.madelynwphoto.com<br />
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You know the 5 love languages? Well it turns out there's a 6th one - FOOD. My love language is quite literally food. My husband laughs, but it's so true. I have a love for good food and look for opportunities to share it with those I care about. If I'm having a bad day, all it takes is a sonic cherry limeade slush, a date to a yummy restaurant, or someone dropping off a random goodie to turn my frown upside down. I also really enjoy cooking/baking and have collected quite a few delicious recipes which I'll share with you.<br />
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I am not a great artist, but I enjoy trying to be one. Turns out painting is a lot harder than Bob Ross makes it look. I have managed to pull off a couple of paintings that I am pleased with though. <br />
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My new hobby is woodworking. So expect simple, but totally doable projects for beginners as I'm a newbie myself. <br />
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Can we just take a moment to thank pinterest for existing. Sure it fuels my craziness, but it's also inspired many, MANY things to create and when I'm creating, I'm happy.<br />
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I'm excited to start this journey with you and if you have any special requests on things you'd like me to post about, let me know!<br />
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Madelynhttp://www.blogger.com/profile/15330543302050111994noreply@blogger.com0