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Showing posts from July, 2011

Art Journal Page and Creative Catalyst 133(Creative Thearpy)

Wow my hair was actually combed in this picture! All vanity aside I enlargged this so
you could see the detail. I used a metallic champagne colored paint  and peach and I really loved the effect of this together, the patterned paper was from Basic Grey  and the brads were from Sei.  This is actually a 2 page spread but the batteries I bought didn't work so when I get some more mulah I will defiinitely take a picture. Now over at Creative Therapy  Creative Catalyst 133 is do you have a favorite or imporant family
recipe and I thought how cool is that .  Well I am off on another mommy adventure until next time stay gold.

Birda Mae's Recipe Corner:Frosty Key Lime Pie

I got this image from here





   Ingredients:



Crunchy Pretzel Crust or1 package(6oz.) ready to use graham cracker pie crust
2 packages (8 oz. each) creamcheese at room temperature
1 teaspoon grated lime peel
1/2 cup Key Lime juice or regular lime juice
1 can(14 ounces) sweetened condensed milk
Few drops  of green food color, if desired.
1 cup  frozen (thawed ) whipped topping

Crunchy Pretzel Crust
3 cups small pretzel twists(about40)
1/2 cup(1 stick) margarine or butter,melted
1/4 cup granulated sugar

Instructions:

Make Crunchy Preztzel Crust (below.) While crust is chilling, continue with the recipe.Beat the cream cheese,lime peel, lime juice, milk and food color in a large bowl with the electric mixer on medium speed about 1 minute or until smooth.Pour the lime mixture into the crust.  Cover and freeze about 6 hoursor until the filling is firm.Let the pie stand at room temperature about 5 minutes before cuttting into slices . Serve wit…

Birda Mae's Recipe Corner:English Toffee Bars

I                                               I got this image fromhere
Ingredients:

  2 cups of flour1 1/2 cups of packed light brown sugar1/2 plus 2/3 cups of cold butter,divided1 cup pecan halves1 cup Hershey's Milk chocolate chips

Directions:



Heat oven to 350oF.Combine flour and 1 cup brown sugar in large bowl. With pastry blender or fork, cut in 1/2 cup butter until fine crumbs form(a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2 inch pan.  Sprinkle pecans over the crust Set aside.Combine remaining 1/3 cup brown sugar and 2/3 cup butter in a small saucepan over medium heat. Cook stirring constantly, until mixture comes to a boil.  Boil 30 seconds, stirring constantly, then immediately pour over pecans and crust.Bake 20 to 22 minutes or until topping is bubbly  and golden; remove from oven. Immediately sprinklemilk chocolate chips evenly over top; press gently onto surface.  Cool completely in pan on wire rack.  Cut into bars.I    I didn't think…