Saturday, December 4, 2010

Easy Peanut Butter Fantasy Fudge and Cute Carry Out Container using the Cricut Imagine

Peanut Butter Fantasy Fudge

The Cricut Imagine Decorated Take out box

Close up

What cute images

Ingredients for Fantasy Fudge

Spray Pam unto 13x9 glass casserole dish

Add sugar, butter, and evaporated milk

Cook on Medium-High heat

Stirring until temp is reached

Candy thermometer must reach 234 Degrees

After temp is reached remove from heat add vanilla, peanut butter, and marshmallow creme

Mix until smooth and pour into casserole dish

Will lay flat and cut while still warm but setting up

I picked out our tree last night  the boys and I are gonna decorate today.

Hello again,

     Yesterday was a busy day, hubby and I went to Raleigh NC we stopped into see Alexis for a few and Cooper and Dusty wanted to stay the rest of the day with her, so we went onto Raleigh.  I spent a day with Patti Digh and the girls at Ornamentea. We had a Reconnection Mail Art Patti Digh and Cynthia Deis. Fun fun fun day!!! More on this later.....but wanted to tell ya why I was late getting this post up..Dusty has another cold and a fever today so fussy is order for me...he is napping now. I really hate when children are sick it just breaks my heart. Last night we stopped to get our tree at a lot in Raleigh which was a nice one! We are gonna decorate today...Amanda is dragging out all the holiday goodies now.  Let me know how your holiday is going so far.....any gifts, any cooking, decorations up????
       The Chinese take-out box is an actual box, I took it apart and glued the box to a sheet of paper I printed from the Cricut Imagine and then put the box back together. The medallion of the side is a two different sized printed ones and the cute image is just another adorable one on Kate's Kitchen.....oh my...even hubby is IMPRESSED!!! Rock on Cricut!!! We LOVE ours here!! Thanks! :o) What will you Imagine??? Is so true!! Just so much oh my!
       Well the recipe for the easy one...and I must say everyone I have given this one too in my life has asked for the recipe and even makes it and love it!! I have been making this one since I was 21 we had three kids then and lived in Norfolk VA, my neighbor brought us some over and that was it and she said just buy a jar of Kraft Jet-Puffed Marshmallow Creme and the recipe is on the back just use peanut butter instead of chocolate. Well how easy is that??? Now even my girls make it and so on.....It will a fave. of yours too.
Peanut Butter Fantasy Fudge
3 cups of sugar
3/4 cup of butter/margarine (1 1/2 sticks)
2/3 cup of evaporated milk (5oz)
1 1/2 cup of peanut butter I use chunky but creamy is fine too
1 jar of 7 oz Jet puffed marshmallow creme
1 tsp. vanilla
Spray a 13x9 pan with Pam, Bring sugar, butter, and milk to full rolling boil in large saucepan on medium-high heat, stirring constantly. Boil until candy thermometer reaches 234 degrees . Softball stage. Remove from heat and stir in marshmallow creme and vanilla and peanut butter. Pour into prepared pan. Cut while still warm and place on serving dish. Allow to cool and place into gift giving container such as the Chinese take-out box or other container. {You can substitute 1 1/2 package of Baker's Semi-sweet chocolate, chopped for the peanut butter. Also add nuts of choice in place of the crunchy peanut butter}
Hope you like this one I know we all sure do and Kraft makes it easy!! Have a wonderful weekend. Cyber Hugs, Dawn Gallop :o)

Friday, December 3, 2010

Apple Cake in a Jar Recipe #3 and My First Cricut Imagine Label

Finished using Cricut Imagine

Apple Cake in a Jar

Close up

Ingredients for Apple Cake in a jar

Bake at 325 Degrees (Preheated)

Cooper cuts apple to chop

Such a great helper

Pushes button on chopper

Chopped apples

Mix Ingredients

Medium speed

Grease jars well

Place in oven at 325 degrees on a flat pan

Boil lids to santitize

Cooked cakes see how it pulls away to dump out

Wipe lids well and dry then place lid (flats) on and seal with rings while still hot

MY BIG SUPRISE from hubby arrived Wednesday evening

Your finished product makes great gifts
Hello again,
       Recipe #3 already getting close to Christmas. Boy did I get a big surprise Wednesday evening a Cricut Imagine was delivered to my door......can you believe it? I couldn't!!! It came from HSN and let me tell you I was printing and cutting in no time. I was so scared to even think about getting one after some of the reviews but hubby said you can't go by that all the he ordered it and I had no trouble at all and it worked PERFECT!!!!! A must if you have considered it!!! I had a ball! Over IMPRESSED!! Well anyway I used the Cricut Imagine to cut and print the labels from Kate's Kitchen cart. Too too cute!!! The fabric is a depression print. I also used twine and Tim Holtz distress inks.
        Apple Cake in a Jar
2/3 cup of Crisco shortening
2 2/3 cups of white sugar
4 eggs
1 tsp. of cinnamon
2 tsp. baking soda
1/2 tsp. of baking powder
1 1/2 tsp. salt
3 cups of all purpose flour
2/3 cup of water
3 cups of apples cut up or chopped
2/3 cups raisins
2/3 cups of pecans (optional) chopped
jars wide mouth pint or quart (pint work best)
Usually 8-9 for pints size and 3 for quart size. Must be wide mouthed jars.
Mix all ingredients together in order given. Sterilize jars and lids...drying well. Grease jars with shortening. Fill the jars half full and bake on middle rack at 325 degrees for 45 minutes or when knife inserted comes out clean.  Promptly remove the jars from the oven, wipe the rims of the jars with a wet warm cloth and then dry now place flats on and seal with ring allow to cool and then check to see if the seal popped by touching top if it does not make a sound then it sealed and will last up to a year shelf life. When dumped from jar slice and use cream cheese frosting on little cakes. YUMMY! Recipe from Frances Lassiter of Aulander NC. Given to me in 2003.
        Hope you like it. It makes a sweet gift and so EASY!!! Let me know if you tried it! It also makes a great gift to mail to a service person...they can enjoy a fresh moist cake anytime. Until tomorrow.....Cyber Hugs, Dawn Gallop :o)

Thursday, December 2, 2010

there's no place like Gnome for the Holidays Imaginisce card and Crescent Bundle Surprises Recipe #2

Imaginisce Gnome Card

Copics Used

Close up

Ingredients for Crescent Bundle Surprises

Snickers Bar cut into pieces 2.07 oz. size

Pillsbury Crescent rolls cut in half bottom up

Snicker pieces on top of Pillsbury Crescent roll halves

Rolled up on pan/stone

Put in oven at 375 degrees

after cooled frost with cream cheese frosting in sandwich baggie with tiny hole in end

Yummy now eat!!

Pizza oven update

     Wanted to start early today at trying to get this post! So good morning!! Sitting here having my tea while the sun is beginning to shine....yippie! It is very cold here today at 34 degrees....I know so cold for some but for us southerners yeah its cold! lol! The card I made using the same sketch as the lo I did on Saturday. HERE is the link. The sketch is by the talented Melinda Spinks
A fabulous little sketch. I have really enjoyed all the Imaginisce stamps, All About Scrapbooks sells them where I teach classes. They just make great little stamps for an awesome price. Imaginisce has a great sketch this month too check it out HERE. I hope to participate and I hope you can too. The little house on my card came from Nancy one of my wonderful students, it was a brand new punch she said she had no use for...I love it, thanks Nancy!! The cardstock is an Archiver's stock and the snowflakes and circles are Fiskars punches. The Santa gnomes were colored in using the copic sketch markers and paper pieced. I punched the house out several times to add lift. The sewing is my Brother sewing machine and Sulky metallic thread.
     The Pizza oven is coming along....still waiting for the mortar to dry. Bruce works on it ever moment he is not at a real soon!! We can't wait!! Abigail my sweet granddaughter came over the other night  I gave here a little paint set Cooper picked out just too cute. Love that pic of her.
       The recipe #2 is Crescent Bundle Surprises found on page 67 of a Taste of Home magazine Fun Food. Sept. 25, 2009.  The recipe comes from Joyce Platfoot of Wapakoneta, Ohio. We have been making these since I found the recipe...oh my. The family loves them...Bruce says "take these away from me." They are just so easy and fun. The kids can do it!  All you need is 1 tube of Pillsbury Crescent rolls, 8 fun size Snicker bars, halved. 1/4 Cup of cream cheese frosting. Simple as that! I used the 2.07 size Snicker bar cut into pieces it took 2 candy bars to do the one tube. I froze them is a Tupperware container flat and pop out when a snack is needed or your holiday table.
1 tube (8 oz) refrigerated crescent rolls
8 fun sized Snickers candy bars, halved ( I used 2.07 cut into pieces)
1/4 cup cream cheese frosting
sandwich bag/ pastry bag
See steps above. Cook on ungreased pan/stone at 375 degrees cool and frost. Use the sandwich bag to frost by cutting small corner off and pipe out or use a pastry bag and tip number 5.
Have a wonderful day and see ya tomorrow with Recipe #3...surprise!! Also I got something in the mail last night it was around 7pm or after...can't wait to share. Cyber Hug, Dawn Gallop :o)

Wednesday, December 1, 2010

A quick necklace and a PECAN PRALINE Recipe #1


Close up

Ingredients for Pecan Pralines

Step 1 Mix sugars, half and half

Stir and cook until thoroughly mixed and temp. reaches softball stage 230 degrees

230 Degrees (soft ball stage)
I use a Wilton Candy Thermometer

Once temp reached add butter and then vanilla

Mix in Pecans

Lay out flat until parchment paper or wax paper

YUMMY!!!  They freeze too.

Colby and his "Stocking Project"

Dusty sad he didn't want to wear a bib

Dusty and Cooper sitting and watching TV under the quilt I made
Hello hello again,
    Finally getting this up today starting the December first can you hardly believe it. It seems as this year has been a blur so many things going on and yet you blink and its another year over...oh my where does it all go??? I was reading in a book last night The Artistic Mother  by Shona Cole her blog is at  An amazing artist. The book is about how you can find time to create with little ones. A contributing artist in her book Misty Mawn described time perfectly "If I had all the time in the world (to create), it still wouldn't be enough." I thought  how true. An awesome book and they have it at Amazon so check it out some of them are even used and real cheap.
       The necklace was a charm I found at Michaels and the chain too put them together and BAM!! A beautiful necklace I have actually enjoyed wearing. I love easy peasy put togethers and functional too.
The pictures of Dusty and Cooper under the quilt I made when I was pregnant with Colby Shane(before we knew the sex).....I was mostly attracted to the patterns on the prints and it looked good together it is rail fence quilt. We all love it! Colby had to make a stocking for his class with his name on it and we used some Rusty Pickle pp and Jolee's to make it special...he had such a good time making it he even traced the stocking. He even gave the nutcrackers "coconuts" as he said, gotta love it!! You can just see how proud he is. Dusty on the other hand I was reading somewhere...oh my forgive I wish I knew of my books a blog???? Take pictures in the kitchen of the now right now and we had to leave but the boys needed a snack so Dusty had a scrambled egg, well to avoid ketchup on him Amanda put the bib on and oh about one upset little guy.....whew. He finally compromised and kept the bib on and ate his egg, but  I just thought that sad face was picture perfect and defiantly in the now!!!

 1 1/2 Cups of Sugar
3/4  cups of light brown sugar, packed
1/2 cup + 2T. Half and Half
1/2 stick of unsalted butter
1 1/2 cups of pecans
1 tsp. vanilla
Combine sugars together with half and half in pan and cook at almost high heat I use the third dot on my burner dial. Cook until the candy thermometer reaches the soft ball stage or 230 degrees Very important.  Then take off burner and butter and vanilla. Stir then add pecans stir until the shine leaves the mixture and spoon unto parchment paper and/ or wax paper.  Cool and eat. Store in an air tight container or freeze flat in a Tupperware container. A yummy start to the holiday goodies. 
I'm not sure where this recipe came from I have had it hand written for years and who knows...I have many like that, but makes a yummy yummy candy. Hope you like it. Have a wonderful day. Cyber hugs, Dawn Gallop
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