Monday, September 1, 2014

Magic Marshmallow Crescent Puffs

 Today I'm having tea with my Rosina teacup that I received awhile back for Stephanie's teacup exchange at The Enchanting Rose.  I cut some bougainvillea vine because it matches the flowers  on my cup perfectly.


When I went to my nephew's wedding in Arizona back in March, bougainvillea vines were blooming everywhere.  I bought one this Spring and have it in a pot on my patio.  I'm hoping that I can keep it.   I love their papery blossoms with the tiny flowers that burst forth inside of them.


 Magic Marshmallow Crescent Puffs

This recipe was a winner of the Pillsbury Bake-Off back in 1969.  I started teaching Home Ec in 1970 and included this recipe for the students to make.  I used to make it for my own kids and now the grandkids enjoy them.  They are magical because the marshmallow melts and forms a gooey center.  Nuts are good sprinkled on top, but kids seem to like cinnamon chips or chocolate  chips.  I hope you try this winner of a recipe.

Rolls

1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup  butter or margarine, melted

Glaze

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Steps

  • Heat oven to 375 degrees.. Spray 16 medium muffin cups with  No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
     
  • Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
     
  • Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
     
  • In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.  Serve warm.

Can you spot my play duck in my waterfall?

I am sharing this with:


Monday, August 25, 2014

Copy Cat DQ Ice Cream and Frog Cookies for Farewell to Summer


Kathleen is having her monthly challenge at Let's Dish! This month's theme is Farewell to Summer, and I'm setting my outdoor tea with my fairy garden and my frog planter.   I was inspired by Alycia at Tablescapes at Table Twenty-One, when she recently did a table with some cute frogs.  I spotted my frog that's always out on my patio, which was given to me by our next door neighbors when we moved from Ohio to Michigan back in 1985.    I've kept him all these years, and he even hopped to Texas with us back in 1986.  I love a little table whimsy and I'm using my polka dot plates on top of my polka dot table covering, with my bee napkins and mismatched teacups.  We're going to have ice cream in my crystal wedding goblets, along with some easy frog cookies.

Can you spot the tiny frog in the bird bath?  My oregano is getting out of control and needs a major trimming as it's covering up my waterfall!

 
My sister gifted me with this pretty teacup and it's perfect for Summer!


This Copy Cat DQ Ice Cream recipe comes from Cathy at Wives With Knives.  I asked Cathy if she minded if I shared the recipe because my grandchildren and I loved it, and she told me to spread the ice cream love around.  I mixed up all the ice cream ingredients the day before and then when the kids came over we could make the ice cream in my Donvier Ice Cream maker.  You can find Cathy's recipe here.

I have cut the recipe in half to fit my small ice cream maker and it works great. Make some ice cream to enjoy this summer!  I made a Peanut Buster Parfait to enjoy.  For a great hot fudge sauce recipe, look here.

COPY CAT DQ ICE CREAM
  • 1 envelope Knox gelatin
  • 1/4 cup cold water
  • 2 cups whole milk (I used 2%)
  • 1 cups sugar
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/2 cups whipping cream
  1. Soak gelatin in cold water
  2. Heat milk, but do not boil.
  3. Remove from heat and add gelatin, sugar, vanilla and salt.
  4. Cool and add cream.
  5. Chill 5 to 8 hours.
  6. Pour into a 1 quart ice cream freezer can.
  7. Process according to manufacturer's directions.
  8. Cathy says to put this in a container and freeze several hours or overnight.  I personally love this right after it's made when it is still soft, and the grandkids did, too!!
When you look at these cookies from this angle, it looks like the frogs are smiling!  I love that!

FROG COOKIES

There are some incredibly cute versions of Frog Cookies when you google, but I wanted one that kids could actually do quickly and enjoy.  This version from Kraft, fit the bill.  The original recipe can be found here.

Chocolate Sandwich Cookies (Oreos...I used the Birthday Cake flavored ones)
peanut butter
Chocolate Flavored Bark
mini pretzel twists
M&M"s

Melt the chocolate flavored bark (I used one square) in the microwave according to package directions.
Spread a little peanut butter on one side of the chocolate sandwich cookie, then dip in the chocolate.
Press two mini pretzel twists into the chocolate with the wide part of the pretzel facing out, placing on waxed paper.
Add two candy eyes, attaching with some melted chocolate.  I found that adding two dabs of chocolate to the top of the cookie made it easier to attach the eyes.
Enjoy!

I am sharing this with:




Monday, August 18, 2014

Tour Through Blogland

My friend Debbie,  of Mountain Breaths featured me last week on her blog, which you can read about here, and  she asked me to participate on the Tour Through Blogland.  Debbie and I have been blogging friends for several years and we are kindred spirits.  I have been inspired by so many of her recipes and always love seeing her McKenzie Childs' bargains that she finds.  Debbie and her hubby, Joe, enjoy the outdoors and besides their lovely home, they have a cabin in upstate New York.  When Debbie and her girlfriends go on their "glamping trip", she has taken me along via my recipes.  Thank you, Debbie, for featuring me.

We love Debbie's Best Beans Ever and her Can't Leave 'Em Alone Bars.
You will love them, too!


What am I working on right now?

My beloved husband passed away a year ago on August 16th.  I have tried to keep busy with cooking, sewing, and doing projects with my six grandchildren.We have made bread, treats, and ice cream this summer.   Another grand is due in November and I made a crocheted chevron blanket for he/she.  My youngest son and DIL want to be surprised at the baby's sex and that is quite exciting.  I've also been making doll clothes, a doll sleeping bag, a nap mat, and soon will be making a changing pad, diaper wipes case and crib bedding. 

Kitty's Kozy Kitchen is always open, but my sewing room has been buzzing!

How Does my Work Differ from Others in this Genre?

I don't really think that my work is all that different.  We're all just trying our best to make a difference in this world and sharing our passion.  I have always loved trying new recipes and I love to write.  Combining the two is fun for me!

Why do I write/create what I do?

I started this blog with encouragement from my daughter.  I wanted to have a place for all my favorite recipes that friends and family could easily find.  The wonderful surprise and bonus that I've discovered through blogging is the friendships that have developed.  I love being inspired by my blogging sisters through their recipes, crafts, table settings,  decor, and spiritual guidance.  Who knew that you could be friends with people that you've never met??  I have developed real connections  with my blogging friends, and you begin to really know their personalities.  I've certainly appreciated the kindness, warmth, and encouragement that my blogging friends have given to me.

How does your writing process actually work?


I love sitting out on my patio, by my waterfall.  The sounds of the water and the birds help me to think.  I can check new recipes and get inspired to write and it doesn't take much to make me happy.

I am introducing Rattlebridge Farm:
It's my pleasure to introduce  Michael Lee West of Rattlebridge Farm.  Michael Lee is an author, a wonderful cook and food stylist, and fabulous, generous hostess of Foodie Friday and The Mystery Ingredient Club.  She has also been busy renovating her home in Tennessee.   Michael Lee doesn't even know this, but her Foodie Friday linky party was the very first party I ever linked to!  I totally messed up while trying to link up and yet Michael Lee was ever so gracious and even became a follower of my blog.  Next week, on August 25th, Michael Lee will continue the Blogland Tour.

 
When my beloved husband passed away a year ago on August 16th, Michael Lee sent this  lovely flower arrangement to me.  

Thank you for your visit!  xo

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