18 December 2011

I like breakfast for dinner.

No, really. I do. When I wake up in the morning, I seriously don't feel like eating until noon, or so, and that normally involves lunch. So, I like having breakfast for dinner. And this time, I wanted French Toast. I think I've had it only a couple of times in my life. Mom was more of a pancake/waffle expert. Being that I've been watching a lot of TV lately, I kept seeing Denny's commercials for French toast. I thought, "I can make that!" So, I did. And it was delicious.

Aw, yeah. Tasted even more awesome with syrup drizzled all over it.

Fluffy French Toast
12 slices of Texas Toast type of bread (thick slices)
1/4 cup of all purpose flour
1 cup of milk
1 pinch of salt
3 eggs
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp white sugar

Pour the flour into a large bowl that you can easily dip a piece of your bread into. Slowly, whisk in the milk. Then, whisk in the salt, eggs, cinnamon, vanilla, and sugar until nice and smooth.
Heat a lightly oiled griddle or frying pan over medium heat (I used a buttered iron skillet)
Soak the bread in the mixture. Transfer to pan and cook on both sides until nice and brown. Between ever piece of bread, whisk the mixture to keep the ingredients from settling to the bottom. Serve hot, drizzle with syrup if desired.

Oh, these were so good, especially with bacon on the side. I actually cut the recipe in half and only did six pieces, but there wasn't enough mixture.

16 December 2011

Needs more presents.

It's another finished object post! YAY

Knitting in the round on DPNs isn't very hard at  all. I don't know why people complain about it. I personally love it, because it helps my ADD. One needle at a time is less distracting and boring than just one needle. ANYWHO.

My second pair of finished mitts! Modeled by the fabulous Vanessa, who's over at Mixed Martial Arts and Crafts.

The pattern is Wristers by Joan L. Hamer, knitted on size 6s with Louisa Harding Kashmir Aran in white. Not a bad yarn at all. 

The second finished object  to show off has been finished for a while, but lost, due to the fact that I have a kitten.

TINY MITTENS. I got this pattern out of the Knit Simple Holiday 2011 issue. They're knit with some Bijou Spun from Bijou Basin Ranch on size 2s. They were fun to make, but a little frustrating, because they were so tiny! But, they're cute, and worth it.

So now, between trying to finish my last two projects, I've started one for me!

Any guesses to what it might becom?

13 December 2011

Reese's Thins

A while back, I was browsing blogs, or maybe pinterest, I can't remember, but I wrote down the easiest cookie recipe ever. Ever. I didn't know how easy this could be. I can't find the site/blog/link, so I cannot link you to the original creator. BUT. I must share these cookies with you. They're so nice and chewy.

Reese's Thins (aka Two Ingredient Cookies) (makes about 15)
24 Reese's Cups (the big ones, not the minitures or the minis)
1 egg

Yeah. That's seriously it.
Preheat your oven to 350ºF. Unwrap your Reese's and throw them in a food processor.

Give 'em a whirr until they're nice and "dough-like", when this happens, toss in that egg.

Whirr that around until nice and mixed.

Spread out by spoonfuls, and flaten onto cookie sheet. They will spread, so be sure to leave room.

Bake 'em for 15-17 minutes, or until edges are done. (It took mine 15)

Let cool on cookie sheet for 15 minutes before removing.

Now, enjoy these thin, chewy cookies with a cold glass of milk!

11 December 2011

Cheesy Chicken Enchilada Soup

About a month or so ago, El Paso had a Junior League Christmas fair. I needed to go. It's in my DNA to go to every craft/art fair I can find. You can find the best stuff at these things. Except for this one, I was disappointed that it was more commercialized products  than people selling what they made. Though, I did come out with some yummy things. You can never go wrong with food.

Tonight, I tried Cheesy Chicken Enchilada Soup, that my friend Nancy convinced me to get. It's one of those packets of seasonings and what not that you toss in with water and chicken.  The real directions are here, and do not include a Crock Pot. I was being lazy, and decided to put mine into a Crock Pot.

You'll need
1 package of the soup mix
1 lb of frozen boneless, skinless chicken breast
6 cups of water
1/2 cup milk
1 can of Rotel
1 bag of frozen corn
2 cups of rice

Throw the chicken in the Crock Pot, frozen, dump the package of soup mix in there, add the water and milk. Stir until the soup mix is no longer "chunky" looking. Then, add the Rotel, rice, and frozen corn. Set to cook on high for an hour, then put on low for 6 hours. Thirty minutes before it's done, pull the chicken out and shred it. Place it back in there and let it resume cooking. Garnish with Mexican style shredded and sour cream if you desire.

It actually turned out really delicious! It was very salty, though. I put a bit more sour cream in mine to help balance out the salt. My husband, who will dump half a salt shaker of salt on green beans, said it was a bit too salty for him, but he doesn't like sour cream. Though, I've been craving everything salty this past week, so it didn't bother me.

09 December 2011

Just buy the Cool Whip.

On Monday, I was supposed to go to a  coffee, but it snowed, and being that it took my husband two hours to get home, I decided not to go. And with that, I didn't get to make my Triple Chocolate Peppermint trifle. Damn. So, being that I was being "forced" to come to book club, I decided to make it for that.

Someone remind me just to buy the damn whipped topping next time. It took me 20+ minutes to whip the cream into shape, and it really aggravated my tendonitis. Worth it, though.

Triple Chocolate Peppermint Trifle, as from Lizzy Writes

The main differences between mine and hers is the times. I did everything in about two hours, where I believe her's takes possibly 12 all together. Along with that:
-I cheated and used just regular chocolate pudding, and when it was time to stack the trifle together, I realized I should have made two boxes, instead of one.
-I also didn't chop my peppermints "coarsely" I threw them in my Magic Bullet and chopped them a bit too fine. But, it actually turned out better, in my opinion. I definitely did not use half a cup of them, as it would have been too much, but probably used about 1/8th a cup.
-Also, the topping was actually just Cool Whip, because I didn't read ahead and follow directions, realizing that I would need more.
-And then for the hell of it, I garnished it with Hershey's Peppermint Kisses. Nom.

I recommend making it. It wasn't easy, though, if you don't make everything from scratch, it will up the difficulty level to Super Easy. It was super tasty, though. I'm planning on having leftovers for breakfast.

05 December 2011

Finished Presents

This year, I'm feeling kind and knitting my close friends and family Christmas gifts. Actually, only those who would appreciate it. Anywho, I've finally finished some, mailed them and the intended recipients have received them! Therefore, I can show them off, like a kid pinning their artwork to the fridge.

First off, my first pair of mitts ever, modeled by the most awesome PJ.

Sporting these mitts, with her lovely Tetris mug, these are the Peekaboo Mitts pattern. I almost kept these for myself, they're so very comfy. I'm seriously going to make myself a pair. Make them. DO IT NAO.

Next on the list, is a present that's been long awaited. Ever since I discovered Ravelry and Firefly, I was determined to make a Jayne hat. And since I made the above mitts and realized that knitting in the round wasn't that hard, I figured, what the hell? I present to you, a Jayne hat.

Such a wonderful cell phone shot. This was made for Emily, a damn good friend since like 1889. She's quite obsessed with Jayne Cobb (she has a cat named Jayne) and I was damn determined to make her one when I figured out how to knit. And so I did. I also sent with her a blanket that I've been working on for her since July 2008. I have since then become allergic to the yarn (stupid cashmere) so I had to finish up the edging before I sneezed myself to death. I sent that along with the hat.

I have to say, if I make this blanket it again, it'll be in the bulkiest yarn I can find.

I have one more present finished, but that won't be shown off until after Christmas. Along with that, I have three more to finish and then I'm done. Then I'll be knitting stuff for ME. ME. ME. ME. Oh, and a boob hat for another worthy friend in February.

Oh! And I guess this qualifies for this entry also. Tonight there's a wife coffee, complete with ornament swap, so I whipped this baby up real quick:

A giant snowflake on my tiny Christmas tree. It came out larger than I thought it would, but if you had something other than my 4ft tree, or possibly even in a window, it'll look fantastic!
Keep a look out for more presents as they are received. :)

04 December 2011


There's some quote art going around Pinterest that says something like "Asking me what camera I use, is like asking you which oven you made that pie in." I can't seem to find it, but I'd just like to say, horseshit. If your oven doesn't heat up to the right temperature, or it burns everything, or even only half of it heats up, that'll effect your pie. So, while, in a perfectly functioning oven, your pie would be delicious, but in a shotty one, it would possibly be burnt or undercooked. Same with cameras. With a very basic point and shoot, you can get great shots, but with a more advanced camera, your percentage of fantastic shots every time goes up. Don't get me wrong, I have taken some amazing shots with my Casio Exilim. But, it just can't get some of the shots I want. Which is why I upgraded. My very loving, sweet, caring husband got me a Canon Rebel T2i with the 18-55mm (basic kit lens) and a 75-300mm lens for Christmas. I am so overly thrilled, you don't know. Already, my photography has improved, just because of the things this camera can do. I WILL SHOW YOU.

 Okay, so that one's not the greatest, but I just wanted to show off my chocolate truffles. So far, in the box has been, mint, chocolate, cinnamon, and I have one more to go.

That's my husband intensely watching the game and ignoring me. I love his freckles. And his eyes. And the fact that he let me stick the camera lens in his face.

And lastly, Scout. Scout loves the camera. I have so many great pictures of her, it's not funny. Now, Winnie on the other hand? Cat likes to run.

Basically, my point of this post (besides the fact to brag that I have an awesome new camera) is as every hobby, the most important thing to have is good tools and passion.

03 December 2011


I have a confession to make. I don't like homemade macaroni and cheese. The only kind I've ever liked, is the stuff from the blue box. Now, before everyone gets huffy and calls me the anti-christ, let me explain. I don't like cheddar cheese. It's too...bold? Strong? Harsh? I'm not sure of the word I'm looking for, but I don't like it. There has been only ONE homemade mac n cheese that I've had that I actually enjoyed. I was too young to remember to get a recipe. So, I've began an adventure. To find a macncheez that I love.  A couple of days ago, I think I might have found it! Only problem? Husband does not approve. Gah. Well, now that I've found one that I love, I have to find one that WE love.

Oh. Yes. There it is. My beloved macncheez. I found the recipe via Pinterest, and so I decided to give it a try.
Adapted from this one, here's what I did:
I ran out of milk, so I desperately used half and half. Not a terrible decision.

2 cups dried pasta (I used shells as you can see)
1 cup of milk (2%)
1 cup of half and half
1 cup of loosely packed shredded cheese (I used American and Cheddar)
1 tsp of salt
1 tsp dijon mustard

I followed the directions to a T. It turned out DELICIOUS. It's a thick macncheez, sticks to your ribs kind of meal. Now, I know I said I didn't like cheddar, but with the help of the American cheese, it wasn't too harsh. I absolutely loved the zing that the mustard gave it. That's what my husband didn't like. Party pooper. I am totally going to make this again. Maybe with a different cheese (or cheeses) and I'll try it without mustard, to see if I can make him approve. Mmmm.