Every month a group of bloggers are challenged by C'mon Get Crafty to create a new craft or project from their own stash of goodies! I've decided to join up with this group. After years of
collecting craft and sewing supplies I figured it was about time to try to put them to good use.  So when my step-daughter told us she was pregnant I knew my yarn stash would come in handy. A crocheted newborn hat and slippers was my project of choice. I just didn't know what color to make them until she had her gender reveal party a couple of weeks ago. 

A baby girl - so glad I had pink yarn left over from a project I had made for my daughter when she was in high school! I also had some white yarn for the flower as well as little pink rosettes (which were probably from when my daughter was a baby!).

For the hat I used this pattern using a v-stitch from the website Lacy Crochet. She has a lot of pretty patterns so be sure to check out her site!

                               

Then I made the flower from this pattern from the See Jenn Do website. Here are her very easy to follow directions:

1. Ch 27
2. Skip first 4 ch, sc in 5th ch from hook, (ch2, skip 1 ch, sc) accross.
3. Turn piece, (sc, ch1, 3dc, ch1, sc) in each ch2 space accross, and also in ch4 space at the end.
4. Finish off, leaving a long tail, and threading tail through a needle.
5. Form flower by holding short beginning tail and turning the petals around.
6. Using the long tail, sew petals in place, beginning with outer 2 layers of petals, and finishing with a few stitches to hold all layers together.

 And finally the slippers were made from this pattern at the Loganberry Handmade website.

 

I finished the project by using a little hot glue to attach the pink rosettes to the slippers as well as the center of the flower. I can't wait to give these to my step-daughter for Christmas!

With cooler weather comes the desire for comfort foods. And who doesn't love a casserole? Most casseroles have cream of chicken soup as one of the ingredients. But the ingredients listed on the canned version are certainly something I can do without: modified food starch, soy protein concentrate, yeast extract and sugar! Why do they need to put sugar in soup?
 Why not make your own healthy version? It's really easy and doesn't take much time at all. This recipe is for a gluten free and dairy free version. And the best thing is you will know what all the ingredients are!

                                        

Healthy Cream of Chicken Soup

Ingredients:
3 Tablespoons gluten free flour (no xantham gum)
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
3 Tablespoons olive oil
¾ cup chicken broth
¾ cup dairy free milk (I use unsweetened almond milk)
½ cup chopped chicken breast (or you can add celery or mushroom depending on what type of soup you want)

Directions:

Mix the 3 tablespoons of gf flour with the rosemary, thyme, salt and pepper. Add the 3 tablespoons of olive oil to a small pan and begin to heat over medium heat. Slowly add the flour mix, stirring to mix it into the oil.  Continue cooking for about 2-3 minutes. Then slowly add the chicken broth into the pan, stirring as you add it. Then add the milk and mix well. The chicken is added in last. Cook the mixture until it thickens, about 5 minutes. This makes 12 oz of soup which is a little more than the canned version which is 10.5 oz.

This recipe for Crock Pot Brisket is great for when the weather is too rainy or hot to be making brisket on the grill or in the oven.  Although you won’t get the great smoky taste of the grill, this brisket is flavorful and moist. Just throw it in the crock pot along with some baking potatoes, go enjoy your activities for the day and have supper ready when you return. Serve with your favorite barbecue sauce along with a plate full of veggies for a great meal!

 

Crock Pot Brisket

Serves 4

A flavorful and moist brisket.

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Prep Time

10 min

Ingredients

1. 3-5 pound brisket
2. About 1 teaspoon of each of 
3. the following:
4. mesquite flavored liquid smoke
5. smoked paprika
6. onion powder
7. garlic powder
8. celery salt
9. salt
10. pepper

Instructions

1. With meat side up, sprinkle with liquid smoke.
2. Then use remaining seasonings to sprinkle lightly over the liquid smoke.
3. Use your hand to rub the seasonings into the meat.
4. Turn the meat fat side up and place in the crock pot.
5. Repeat seasonings on fat side.
6. Turn crock pot to low and cook 6-8 hours or until tender.

By Roseann Hampton

Are you looking for a recipe to use up some of that Thanksgiving turkey? With this recipe you can use either turkey or chicken. So if you have any leftovers this will be a great change for the menu! It is best made a few hours or a day ahead so the flavors have a chance to meld.

Ingredients:

3 cups cooked and chopped chicken or turkey

1/4-1/3 cups of mayonnaise 

1/2 cup chopped pecans

1/2 cup dried cranberries

3-4 green onions - just the white part chopped, you can use some of the green part for garnish

salt and pepper to taste

In a medium size bowl mix the chicken or turkey with the mayonnaise. Start with 1/4 cup and add more if it is not to your liking.

Stir in the pecans, cranberries, onions and salt and pepper. Mix well. Cover the bowl and place in the refrigerator.

Serve as desired and enjoy!

Sugar Free Crock Pot Cinnamon Apples

Sugar Free Crock Pot Cinnamon Apples taste great any time of the day! Serve over pancakes or waffles, as a side dish with your dinner or as a dessert topped with ice cream!

First peel and cut your apples into slices. Then place them in the crock pot and sprinkle with lemon juice.

Second mix the spices and sweetener of choice and pour the mixture into the crock pot. Mix well with the apples.

Finally dot with butter on top. Then cook on low for 3 hours.

Enjoy!

  

Sugar Free Crock Pot Cinnamon Apples

Serves 6

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Prep Time

20 min

Cook Time

3 hr

Total Time

3 hr 20 min

Ingredients

1. 6 large apples - just use your favorite
2. 1 Tablespoon lemon juice
3. 1 cup Splenda or sweetener of choice
4. 2 Tablespoons gluten free flour (make sure it does not have xantham gum)
5. 2 teaspoons cinnamon
6. 1/2 teaspoon ground nutmeg
7. 6 Tablespoons butter cut into pieces

Instructions

1. Peel and slice apples into wedges. Place apple slices in crock pot and drizzle with lemon juice.
2. Mix Splenda, flour, cinnamon and nutmeg in a small bowl. Then sprinkle over apples and stir to mix well.
3. Place butter pieces over the apples.
4. Cover and cook on low for 3 hours.

By Roseann Hampton

Do you know why Catholics eat fish on Friday during Lent? I grew up in the Catholic church and attended Catholic school until I was in 6th grade. My parents did not like fish when I was younger so we just abstained from eating meat. This is actually the “rule”. You are not supposed to eat warm-blooded flesh meat as a small sacrifice for the immeasurable sacrifice Jesus made for us. Since fish are not warm-blooded it is an acceptable meal on Fridays. Did you know that this practice actually led to the creation of McDonald’s fish filet sandwich? A drop in the sale of hamburgers on Fridays inspired the company to offer this fish sandwich! I don’t really like fish sandwiches but I do like salmon. And these Creamy Parmesan Salmon Fillets are one of my family’s favorites! Hope you enjoy them as much as we do!

Recipe:

Creamy Parmesan Salmon Fillets

Serves 4

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1/2 cup mayonnaise
2. 2 teaspoons garlic powder
3. 1/4 cup grated Parmesan cheese
4. 2 tablespoons fresh chives
5. 1 tablespoon lemon juice
6. salt and pepper to taste
7. 1 lb salmon fillets

Instructions

1. Preheat the oven to 400.
2. In a small bowl combine all the ingredients except the salmon and mix well.
3. Line a baking pan with parchment paper and place salmon on the pan.
4. Spread the mayonnaise mixture equally over the fillets.
5. Bake for about 20 minutes or until the top is a light golden brown.
6. Sprinkle some fresh chives on top of the cooked fish.

Notes

1. I use skinless fillets for this recipe.
2. This recipe is adapted from a recipe I got from the side of a frozen bag of salmon fillets but I don't remember the brand name.

By Roseann Hampton

First of all, these cookies don’t actually have peanut butter cups in them.  Nevertheless the chocolate and peanut butter combination makes them taste like Reeses peanut butter cups.  Reeses Peanut Butter Cookies are also not one of my “healthy” recipes.  But they are quick and easy which makes them a great back to school recipe! In addition you could make them a little healthier by using a sugar-free or gluten-free cake mix.

The recipe come from a “Hints from Heloise” article I cut out of the newspaper years ago. Whenever I need a quick treat this is my go-to recipe!

Post a comment about which cake flavor you would use to make cookies!

Finally, enjoy!

Reeses Peanut Butter Cookies

Yields 40

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Prep Time

5 min

Total Time

15 min

Ingredients

1. 1 box chocolate cake mix
2. 2 eggs
3. 1/2 cup vegetable oil
4. 1/2-1 cup Reeses peanut butter chips

Instructions

1. Preheat over to 350°
2. Mix the cake mix, eggs and oil until well combined.
3. Add the peanut butter chips.
4. Use a tablespoon to drop the batter onto a cookie sheet.
5. Bake for 8-10 minutes.
6. Let cool on pan for about 5 minutes.

Notes

1. I like to line my pan with parchment paper for easy removal of cookies.

By Roseann Hampton

Adapted from Hints From Heloise

Oreo Cookie Bars

In my job as an instructional technology coach at a middle school, I give weekly staff development on Wednesday.  I also try to provide a little snack as an added incentive to attend.  I’ve made these oreo cookie bars a couple of times and several people have asked for the recipe.  It requires very few ingredients, most of which you probably have on hand. Thanks to  Averie Cooks for this recipe!

Directions:

First of all melt ½ cup of butter. Then mix with 1 cup of brown sugar. Add 1 egg and 1 teaspoon of vanilla. Mix well.

 

 Add 1 cup of flour and mix just until combined.

 

 Next add in  18 crushed oreos (I put mine in a large plastic bag and go over it with my rolling pin, leaving some cookies in chunks).  Batter will be thick at this point.  Smooth batter into a 9 inch square pan that has been covered in foil and sprayed with cooking spray. This makes for easy removal and super easy clean up! I got 2 of these ceramic pans on clearance for $1.85 at Joann’s a few weeks ago.  Awesome deal!

 

 Finally, sprinkle m & m’s over the top and gently press them into the batter.  Then bake for 20-25 minutes at 350°.

 

Let cool before cutting into squares.  Enjoy!

Recipe:

Oreo Cookie Bars

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1/2 cup butter (1 stick)
2. 1 cup brown sugar
3. 1 teaspoon vanilla
4. 1 egg
5. 1 cup flour
6. 18 Oreo cookies, crushed
7. M & M's

Instructions

1. Preheat oven to 350.
2. Line 9" pan with foil and spray with cooking spray.
3. Melt butter.
4. Mix butter and brown sugar together in large bowl. Then add vanilla and egg.
5. Add flour to batter and stir just until combined.
6. Stir in Oreo cookies.
7. Then spread batter into prepared pan.
8. Sprinkle batter with M & M's and press lightly.
9. Bake at 350 for 20 minutes.
10. Let cool before cutting into squares.

By Roseann Hampton

Adapted from Averie Cooks