Friday, December 17, 2010

It's A Wrap.... A Few Holiday Gift Ideas For You - 2010

Christmas is coming, are you ready? Or are you still looking for some holiday gifts to give your friends, neighbors, and/or colleagues? Here are a few ideas you might want to consider, who knows, maybe you will find a new favorite!

Who doesn't love gourmet popcorn? This chocolate toffee version is easy to make and fun to wrap in treat bags/boxes!

If you ask me, this is the perfect flavor combination! But, if you don't like mint, you could always skip it and make the following regular Oreo Truffles!

Do you have an Oreo lover on your list? They will adore you for making them some of these!

This recipe is quick to make and EVERYBODY loves it! 

Who doesn't love fudge? And I promise, it just doesn't get easier than this!

One of my favorite treats - EVER! If not for Christmas treats, come back and try these sometime!

Imagine this fun cake with red and green M&M's decorated as a wreath! Too much fun!

Looking for something on the healthier side? Why not add a jar of this amazing dip to a fruit platter? Caramel Apple Dip would be another great choice as well!

 
I just had to share my dad's favorite Christmas cookie! These no bake treats are so tasty! 

Sweet, chewy... heaven. Who wouldn't like a treat bag filled with this delightful Chex mix tied in a bright bow?

Grab your favorite pancake mix, add a jar of this amazing homemade syrup, wrap it pretty, add some ribbon and you are set to go! 

And last, but not least, a little something different. This fun cinnamon applesauce features the warm flavors of the season. Yummy served warmed, or cold, give it a try. I don't think you'll be sorry!

I have to wonder what are your favorite gifts to give or receive?

Merry Christmas!
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Friday, December 10, 2010

Caramel Sticky Buns


These sticky buns were one of the very first things ever shared on Crazy Daisy. They are so amazing, and so easy, that they merit a repost now that I have a few more followers, who may just be looking for the perfect breakfast treat to serve during the holiday season! This is one of those recipes that truly takes me back! I have many childhood memories of mornings my family shared these special sticky buns when mom treated us with something extraordinary! Who could resist the taste of fresh baked bread especially when its dripping with rich sweet gooey caramel? Now, I love to make them as well, and a recipe like this is perfect for those times when you want to treat without fussing in the kitchen. Even though these sticky buns taste as if you spent hours kneading dough, and the caramel drizzle is ridiculously good, they are so very easy! Let’s just face it, sometimes the cook has more important things to do than slaving over sweetbread dough, especially, when no one will notice or even care that these babies landed in the middle of the table instead. Promise! Besides, there has to be time for unwrapping wrapping presents, eating baking cookies, and enjoying all the other holiday activities you have planned! I don't know about you, but I don't want to miss out on any of the holiday fun, and I don't have to with recipes as amazing as this one! Trust me, surprise your family one Saturday morning over their winter break, or better yet, surprise them Christmas morning!

Let's see, you will need:

Now, don't forget! The pudding has to be COOK & SERVE not instant. It looks like this:

And then you'll end up with this: (Yes, I know my pan is well-loved, but mom gave it to me so I prefer it to my prettier one.)

In the morning, the dough will have risen and puffed up like this:

And finally:

Breakfast doesn't get any better than this, I promise!!!



Caramel Sticky Buns

18 frozen dinner rolls (Rhodes work perfectly)
½ package (3.5 oz) butterscotch cook & serve pudding (NOT INSTANT)
1 stick butter
¾ cup brown sugar
chopped nuts – optional

Grease or spray a bundt pan with non-stick oil. Sprinkle with nuts (optional). Place frozen rolls in pan. Now, sprinkle HALF of the package of pudding over rolls. Make sure the pudding is NOT the instant kind! Melt butter and brown sugar together and pour over rolls. Sprinkle with a few more chopped nuts. Cover pan with greased foil and put a dishtowel over the foil. Place in a warm place overnight (the oven works great, as long as it is turned off). In the morning, bake at 325 degrees for ½ hour. Invert immediately onto a large plate.

Now, doubling this recipe works out great. Not only are there just enough rolls for two pans in one package, but you will be able to save the other half of the pudding from dusting you cupboards as you use it for the second pan. I usually make one with nuts and one without. That way everyone is happy!

I have also found that if you want to treat your kids after school, you can do all the prep work in the morning before you leave and bake them when the kiddos get home! Who wouldn't want to come home to a plate full of these?

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Friday, December 3, 2010

Fudge - The Easiest You Will Ever Love


What a wonderful time of the year! We have been enjoying the holiday season - decorating, shopping, baking, singing Christmas songs, and even playing in the snow and making snowmen. My youngest even found time to ride his trike while I shoveled the snow from our driveway the other day. Do you think I could attach a snow plow to his trike? I am sure you are all just as busy readying yourselves for the holidays, so I thought I might share a recipe with you that you are sure to appreciate! I promise, this is the easiest fudge that you will ever love! My aunt, Sue, passed it along a couple of years ago - and there is only TWO ingredients, unless you add nuts and then there is a whopping THREE! Quality ingredients are key to what might just be some of the creamiest fudge you have ever made!!! So don't skimp, use premium Ghiradelli chocolate and a brand name cream, such as Darigold or Meadow Gold and you should be set!!!

Fudge - The Easiest Fudge You Will Ever Love
*Recipe on Crazy Daisy courtesy of Susan Bodner

*Note - Double this recipe and use a 9x13 pan for even more yummy fudge. I also should tell you that I have made this with Ghiradelli Semi-sweet chocolate chips, and it works beautifully - but is for only those who adore smooth creamy DARK chocolate!

3/4 cup brand name heavy whipping cream, such as Darigold or Meadow Gold
2 3/4 cups Ghiradelli Milk Chocolate Chips
1/2 to 1 cup nuts or brickle chips - chopped or whole, whichever you prefer, optional

Butter a 8x8 square baking dish. Or for easier cutting, line the pan with foil. Make sure the foil hangs over opposite edges so that you have handles to pull the fudge out of the pan with when it is finished. Butter the foil. Set aside.

In a heavy saucepan, warm cream over medium high heat until it is warm enough to melt chips.  Place chips into saucepan and stir until they are completely melted and the mixture is smooth and creamy. Stir in nuts. Pour into prepared pan. Refrigerate, cut into pieces, and enjoy! 

It doesn't get much easier than this, does it?

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Tuesday, November 23, 2010

Baked Creamy Crab Dip


I L.O.V.E. everything about this dip!!! What's not to love about gooey cheese spread over warm slices of baguette? And to make it better, it's not only gooey, it's garlicky with pieces of crab meat! YUM! I have been playing with this recipe for awhile, and I think its finally ready share - it will be perfect for holiday parties! My husband likes to have it while watching football - frankly, I can't think of an occasion that I wouldn't enjoy it with. But who needs excuses, right?

Baked Creamy Crab Dip
*Recipe by Crazy Daisy

8 oz. cream cheese, softened (I like to use the 1/3 less fat kind because it doesn't bake up greasy)
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese, heaping
4 medium green onions, sliced (@ 1/4 cup)
1 1/2 teaspoon ground mustard
2 cloves of garlic, minced or grated
1 (6 oz.) can crab meat, drained

Stir all ingredients together until well combined. Spread into a shallow baking dish. Bake at 350 for about 30 minutes or until hot throughout and bubbly. Serve with crackers, chips, or my fav - warm slices of baguette.
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Saturday, November 20, 2010

Pumpkin Spice Gelato


You may remember from this post that my love for gelato began this summer at the Fainting Goat in Seattle. Since I can't bring the Fainting Goat to Wyoming, I have been forced to create my own version of some of my favorite flavors- Cinnamon, Rum Raisin (dad's favorite), and Pumpkin Spice. In theme with the season, I thought I would share the Pumpkin Spice recipe with you today! It's really yummy and reminds me of a creamy frozen pumpkin pie.

Pumpkin Spice Gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup pumpkin puree

In a saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking constantly. Turn the heat to low. Whisk in cinnamon, ginger, cloves, and pumpkin pie spice. Cook, stirring frequently with a wooden spoon until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185. Do not let it boil.

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add vanilla and pumpkin puree and stir well. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. Enjoy!

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Monday, November 15, 2010

Words to Love By ~ Hello

*Image from Chicago Now


"When you say "hello," it's like giving a little bit of love."
~Carter McBurnett
From the mouth of a babe.... when my son was about three years old, we were driving in the car and he said, "Mom. when you say hello, it's like giving a little bit of love." What a powerful observation from such a small child. And really, it is true. Isn't it amazing how one little word, H.E.L.L.O,  really is a BIG extension of love and kindness? If this single word adds a bit of love and sunshine to someone's day, just think, what might happen if you not only took the time to ask, "How are you?" - you actually waited for a response. Seriously, we all do it, say, "Hi, how are you?" as we pass someone by and don't even pause to recognize that we just asked someone a question or wait to listen for a response. It seriously bothers me that we, as a society, are so wrapped up in the business of our lives, that it's nearly second nature to inquire about someone without any intent to follow up and listen. I'll ask because it's the polite thing to do, but I don't have the time, or care to make the time, for your answer. Sad. Is this really the message we send each other - and are teaching our kids? So, let's slow down and not only give someone a little bit of love, but show them we really care and actually intend to listen the next time we feel compelled to ask, "How are you?" If a small child can see the love in H.E.L.L.O. - what might he or she see if we ask, "How are you?" with the intention of really listening...

Any thoughts?


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Friday, November 12, 2010

Printable Lunch Box Notes

Image by Crafts and Sutch

Little things can make a big difference. Sometimes all it takes is knowing someone is thinking of me to totally turn my day around - a text, note, or even a simple hello can do the trick. Which is why I often leave a little note in my son's lunch box hoping to add a bit of happiness to his day. So when I stumbled on to these fun lunch box notes from Crafts & Sutch today I fell in love with them and just knew that I had to share them! What an extra special way to spread a little sunshine! Who wouldn't love to find one of these tucked away with their peanut butter and jelly sandwich? If you'd like to use them, head over to Crafts and Sutch, and grab their free printable. While you are there, give them a little extra comment love and make sure to say hello for me!

PS - Who says these are just for kids? They would totally be fun to slip on a teacher or co-worker's desk or even to sneak into your hubby's pocket... a little sunshine goes a long way! As a matter of fact, one of my favorite songs says...

"When it's cold outside, show the world the warmth of your smile"

What an easy way to show someone your smile! In fact, it's going to be pretty warm out there after all these smiles start turning up!

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Thursday, November 11, 2010

Pumpkin Pancakes with Buttermilk Caramel Syrup


Nothing screams fall like pumpkin!!! We have been enjoying these pancakes all season long! I love weekend mornings, when my family gathers around the table laughing, just happy to be home together. My grandpa always says, "There's nothing better then good company!" I try to make sure there is something extra yummy to entice, maybe even bribe, everyone to the table with. These pancakes have become one of our favs! They are so yummy! A little whole-wheat flour, some pumpkin pie spice, and rich brown sugar go a long way in creating a wonderful breakfast you and your family are sure to love. Just wait until we talk syrup!

Pumpkin Pancakes
*Recipe by Crazy Daisy

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups milk
1 cup pumpkin puree (not pie filling)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

*Note - If you prefer to use only all-purpose flour, leave the whole wheat flour out, and add an additional cup of all-purpose flour.

 Heat a griddle sprayed with cooking spray, over medium low heat.

In a mixing bowl, whisk together, flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Add milk, pumpkin, egg, oil, and vinegar. Stir until combined.

Scoop about 1/4 cup of batter per pancake onto the griddle. Gently spread a little. Brown on each side. Serve hot with your favorite syrup.

Now, for the syrup! Don't get me wrong, there is nothing wrong with plain old maple, but if you want to kick things up a notch you have to try one of these.

 (pictured above with pumpkin pancakes)
This amazing syrup takes a little longer to make (only about 12-15 minutes), so I make it first and keep it warm on the stove top until the pancakes are ready to eat. My family adores this caramel wonder, and I am sure you will to! 


It's all in the name! This syrup takes but a few minutes to prepare and is absolutely heavenly! You won't be disappointed with this choice either.



I dare you to try either of these, or even both - you may just never go back to plain maple again!!! And when you do, let me know what you think!

Why do I love sharing recipes? With this thought in mind....
* Image from Craftily Ever After

If you love this darling sign as much as I do, the wonderful Craftily Ever After has a free printable download here.


I've shared one of my favorite weekend breakfasts - now what's yours?
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Monday, November 8, 2010

Words to Love By ~ Peace



I know that you have come to expect to find recipes here, at Crazy Daisy, but if we go back to the roots of this blog we remember its purpose is not only to inspire, but to celebrate the small things. Keeping this in mind, I thought I would take a moment to point out my Words to Love By section. See it, way down there on the right?  It is the little things that matter - and if we aren't careful, we pass right over them. What a shame. That's kind of what's been happening around here - these wonderful thoughts have been slipped in with hopes that you might stumble across them. Maybe some of you have, but in this world where there is so much that can bring us down, these words need to be celebrated so we can live, or love by them. So, from now on, that's what I intend to do, share them so we can celebrate life together - inspired with love. 

These are my words for today:


Peace.
 It does not mean to be in a place where there is no noise, trouble, or hard work. 
It means to be in the midst of those things and still be calm in your heart.
~ Unknown



What a beautiful thought... keeping this peace isn't always easy ~ but the moments my heart is calm in our bustling world leave me hungry for more. 
What about you?



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A Day With Two

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Wednesday, November 3, 2010

Cinnamon Maple Cream Syrup


Cinnamon. Maple. Cream.... just give me a waffle already!!! Seriously, this weekend when I made this to go with my favorite pancakes, I could probably have drank it straight up. Oh dear me, did I just say that out loud? Just take my word for it - it takes but a few minutes to make is super-duper easy and totally worth it! Breakfast will never be the same! You may even consider drizzling some over your favorite ice cream... heaven!

Cinnamon Maple Cream Syrup
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 water
  • 1/2 cup maple syrup
  • 1//2 cup heavy cream
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
In a small saucepan, bring sugars and water to a boil. Stir and boil just until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve with your favorite pancakes, waffles, or ice cream.

Makes 2 1/2 cups





This would be amazing with my favorite pumpkin pancakes!!!

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