June Swap Card

 We are almost caught up with our monthly cards. Summer is too nice a season to be indoors and lots of vacation and outings take precedence over crafting. I can't remember the name of the company, for sure, I think its Altenew. There are lots of options for the sentiment on the banner and I enjoyed getting my Copics out again.

Keri did this cute stand up card from a Stampin Up kit. Perfect timing for all the summer fun.

Stay tuned for the rest of the summer offerings... Likely in September. lol.

May Swap Card

 We are a little behind but we are sticking with the monthly swap. I borrowed this set from Keri even though I have a number of untouched stamp sets of my own to use. It was too cute... Cerealsly!

Keri made a lovely thinking of you type card, I'm not sure of the brand....

Zucchini Corn Bake

 This year I bought what I thought was yellow zucchini. Then I did a little further research and I think they are actually Crookneck squash. They are a little sweeter and can be used just like regular green zucchini but you need to pick them between 6 and 8 inches otherwise they get tough and have raised bumps on their outer surface. 

I have made zucchini bread with them (delish) and got this most excellent recipe from a friend. Makes a good portion and is very tasty. I have picked 45 so far so I need to keep finding more excellent recipes to try. They are great in a stir fry also.

ZUCCHINI CORN BAKE

3 - 7 to 8 inch market size zucchini 

1 med onion, chopped

1 Tablespoon butter

1 (10oz) pkg frozen corn, defrosted and microwaved for 2 minutes 

1 cup shredded Swiss Cheese

2 large eggs, beaten

1/4 teaspoon salt

Pepper to taste 

1 Tablespoon butter, melted 

2 slices of white bread, cut in 3/8 inch cubes

2 Tablespoons grated Parmesan Cheese

 Directions:

Preheat oven to 350F. 

Wash zucchini; do not peel.  Cut into 1 inch cubes.  Add to a saucepan, cover with water and bring to a boil.  Cook 10 minutes.  Drain.  Sauté the onion in 1 Tablespoon butter till tender.   Combine zucchini, onion, corn, Swiss cheese, eggs ,salt and pepper.  Transfer the mixture into a 2 quart casserole dish.  Combine the melted butter with the bread cubes and Parmesan cheese.  Sprinkle on top.  Bake 40 minutes.  Remove from oven and serve.

 

Shrimp Scampi

 

This recipe is so simple, it barely needs a recipe but just in case I don't feel like looking it up in the future. I am saving it to the blog for easy access.

Shrimp Scampi

Olive oil/butter

4-5 cloves of garlic, minced or 1 1/2 Tbsp minced

Salt/pepper

1/4 cup dry white wine or broth

1/2 tsp crushed red pepper flakes

2 Tbsp lemon juice

1/4 cup chopped parsley or less dry flakes

1. Heat olive oil and butter in a large skillet. Add garlic and saute about 

a minute. Add shrimp, season with salt and pepper. Cook 1 to 2 minutes on each side, just

until it turns pink.

2.Pour in wine and add pepper flakes. Bring to a simmer. Add more butter if needed and lemon juice

3. Serve over rice, pasta, zucchini noodles.

April Swap Card

 So far, so good. Keri and I met again this month and we were both really excited about our cards and we both used die sets.

I used the Spellbinder Pie Perfection set and yes, I had to get most of it! It's going to be fun playing with all the pie combinations and the tin foil pie plate is just too cute. I made a chocolate chip pie and styled my card after something I saw on the Net. I purchased 4 coordinating die sets. 

Keri made a sweet card combining the Lawn Fawn tea cup die and some cute Jolene Boutique bees. Sadly, I used all my bees up for a Loonies for Lindor themed fundraiser.

On to next month. Best get started before golf season starts.

March Swap Card

 Keri and I finally got around to swapping last month's card. 

I made a get well card using Lawn Fawn...

My photos look a little weird but this is the stamp set that I used...

Keri made a beautiful sympathy card using Simon Says Stamp Sunflower Fields...

And inside too...

Onto April. 

Happy Easter!

Easter Favours

 

I made these cute Easter treats using Your Next Stamp treat topper and Sunny Studio bunnies. They are just too adorable.

Muffins that taste like donuts

 

Some of you probably remember the cookbook Muffin Mania that came out quite a few years ago. It was a Canadian publication and there were many excellent recipes to try out. One of them that I quite enjoy making are Muffins that taste like donuts. They are fairly dense and simple but are elevated by the addition of raspberry jam in the middle. The original recipe called for way too much sugar in the topping. I cut it down and still had more than enough. Give this recipe a try.

Muffins that taste like donuts

1 3/4 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp cinnamon

3/4 cup white sugar (first amount)

1 egg

3/4 cup milk

1/4 cup melted butter

1/3 cup white sugar 

1 tsp cinnamon

In a bowl combine dry ingredients. In a separate bowl, combine wet ingredients. Add liquid

to dry and stir to combine. Fill tins half full of batter, add 1 tsp of jam, then top with the rest of the batter.

Bake at 350F for 20-25 minutes. Makes smallish 12 muffins

Immediately turn out and dip in melted butter, then cinnamon/sugar mixture.  

Gluten Free Granola

Gluten Free Granola

1 cup of each of the following:
- chopped pecans
- sliced almonds
- slivered almonds
- pumpkin seeds
- sunflower seeds
- shredded unsweetened coconut 

1/4 cup of butter (melted)
1/4 cup of honey

1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves

1.  Preheat the oven to 325F
2.. Combine the dry ingredients in a large bowl.
3. Melt the butter in a pan over low heat and slowly stir in the honey.
4.  Pour the liquid ingredients over the nut mixture and stir well.
5.  Spread the contents over a large cookie sheet lined with parchment paper.
6.  Bake for approximately 25 to 30 minutes. Do not overbake!
7. Stir after the first 15 minutes.
8. Allow to cool completely then store in airtight containers. (it will crisp up as it cools)

You may add craisins in the last 5 minutes of baking. So delicious on top of Oikos Vanilla Greek Yogurt!

Before 

 After

 

February Swap Card

 This is a record, our swap cards for Feb are already produced and exchanged. We are on a roll. 

I used a new Stamp set from Lawn Fawn called Simply Celebrate Critters. I also purchased the sentiment add-ons. I feel like this set can be used for all occasions but of course, I started with the dogs.

Keri made the sweetest shaker card using a set from My Favorite Things; Meant to Bee. I couldn't find an image to show you.

It's freezing rain here today so looking like a great day to stay inside and craft.

January Card Swap

Keri and I have decided to have a go at our Monthly Card Swap. We each make 2 cards then we get together to exchange. This helps motivate us to get in our craft rooms and pull out those sets that we have never/lightly used. This month we both used MFT products. 

I used MFT New Best Friend and made this card....

 

Keri used the MFT set Polar Pals and came up with this purple cutie...

So great to get back crafting!

BBQ Chicken Pizza

 Here's another idea for a quick and easy dinner and another option for using up that Rotisserie chicken from Costco.

This hardly needs a recipe but here it is...

BBQ Chicken Pizza

Garlic Naan (I buy mine at Costco)

Spread your favourite BBQ sauce on it.

Add cooked chopped chicken, red onion and other toppings as desired. 

Cover with mozzarella cheese.

Bake at 375F directly on oven rack for 10 minutes. 

A quick and delish snack or dinner paired with a salad.

Shrimp Bowls

 My favourite recipes are the ones that are shared by friends after a lovely meal together. This recipe is even endorsed by my non-veggie loving relatives. I made it for my Duathalon crowd and they said it was better than a $30 lunch at a restaurant. High praise indeed.

Shrimp Bowls

Sauce:

1/2 cup hoisin sauce

1/2 cup soya sauce (low salt)

2 Tbsp honey

Garlic (1 clove or so)

Rice vinegar to thin out

Warm on stove top or in the microwave.

 

Roast veggies (toss in Epicure Asian Stir fry spice and some sesame oil)

Broccoli

Peppers

Onion

Snow peas  

 

Sprinkle unbaked veggies on top

Shredded carrots

Bean sprouts

 

Add cooked chicken or shrimp. (pan fried in a little oil and stir fry spice as desired)

 

Sprinkle with toasted cashews.

YUM!

 

 

Slow Cooker Ribs

 I feel like I am ready to get back to posting more. Now that the pandemic is subsiding, I feel like I'm getting back to my old routine, taking food to various events and trying out new recipes at home. It is so rewarding to have something in the crock pot ready for dinner and no need to try and figure something out at the last minute. I have been purchasing only meat that is on sale due to the horrendous rise in grocery prices and back ribs were featured last week. 

I paired them with shoestring Restaurant style fries from Costco and air fried carrots:  oil, salt, pepper, cumin and a sprinkle of brown sugar, high heat for 15 minutes, YUM!

Slow Cooker Barbecue Ribs

 1 rack of back ribs (cut into portioned segments)

salt, pepper, garlic powder, onion powder (about 1/2 tsp of each)

For the Sauce:

1 cup of your favourite BBQ sauce

1/2 cup ketcup

1/4 cup brown sugar

2 Tbsp red wine vinegar

1 tsp Worchestershire sauce

1 tsp dried oregano

dash of hot sauce (depending on how hot you like it)

 

1. Preheat oven to 400F.

2. Place ribs in shallow baking pan and season. Bake for 15 minutes and then turn over and back for 15 minutes more. 

3. Place ribs in a slow cooker. Pour sauce on top and cook 6-8 hours. 

4. If you want to carmelize your BBQ sauce, put back in the oven for 15 minutes or so at 400F. 

Apple Carrot muffins

 I had a meeting to attend last week and I wanted to take something that was marginally healthier to assist people with their New Year's goals. These muffins were so moist and delicious. I didn't add coconut and nuts due to food allergies but I'm sure they would have been even better with these additions. I will definitely make them again.

Apple Carrot Muffins

 2 cups flour

3/4 cup white sugar

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

3 eggs

1/2 cup vegetable oil

2 tsp vanilla

2 cups grated carrots

1 cup apple peeling and grated

1/2 cup chopped nuts (optional)

1/4 cup coconut (optional)

Coarse sugar for topping

1. Preheat oven to 350F

2. Combine dry ingredients then add wet ingredients. Fold in carrots and apple.

3. Spoon into 12 regular sized muffin tins and sprinkle a little coarse sugar on each.

4. Bake for 18-25 minutes.