Monday, October 31, 2011

Warm Apple Cider {One Of My Most Favorite Recipes EVER!!!}


A warm cup of this cider is probably the one thing I look most forward to this time of the year, which is actually saying a lot because I love fall flavors.  One of the reasons I love this cider so much is because it is part of our family tradition. Mom always had a batch brewing on Halloween, and now my kiddos and our friends and family enjoy it at our house. I love to keep a big batch warm on Halloween so that when our trick-o-treating friends need a break, they can come in, sit a spell, and enjoy a warm mug of cider. I don't reserve it for Halloween though! I love to serve it on Thanksgiving and Christmas Eve. Besides tradition, this cider is spiced just right and isn't packed with caffeine or any extra sugar, but you'd never know it's missing from a taste. Sometimes I make a batch, let it cool, and pour it back into it's original juice container to store in the fridge. This way, it's only a  minute or so in the microwave to perfect cider whenever we want it.

Warm Apple Cider
*Recipe By Crazy Daisy

1 gallon apple juice, cranberry is pretty yummy too
5 cinnamon sticks*
9 whole cloves
9 whole allspice
cheesecloth, optional

 *Note~ if you purchase cinnamon sticks from the baking isle in glass jars or metal tins, you will need 5 cinnamon sticks. However, you can also find bags of cinnamon sticks in the ethnic cooking section. These cinnamon sticks are ginormous and way way cheaper so I have started using them! If you do use the sticks that come in the bag, I find that using three works perfectly. Since they are so big, 5 makes it a little too strong. Also, if you don't want to mess around with making a spice packet, you don't have to - you can let your spices float around on the bottom and either strain it, or carefully ladle around them. You just have to make sure you don't leave any spices floating in the bottom of someone's mug because you don't want anyone to choke!

First, you need to make a spice packet. To do this, unroll your cheesecloth so that it lays flat. It should still be folded into 3-4 layers. Cut off a rectangle big enough to wrap around your cinnamon sticks. Also, cut a 1 to 1 1/2 inch strip to use as a tie. Place spices into the center of cheesecloth and wrap in to a bundle. Tie strip securely around packet. Place spice packet on the bottom of a large soup kettle. Pour juice over packet into kettle. Bring to a boil, then simmer for about half an hour or until cider is spiced to taste. Remove spice packet. Ladle into mugs and enjoy! If you have any leftovers, let them cool completely and use a funnel to pour cider back into your original juice container. Store in refrigerator and microwave by the mug as needed. 

I have also used my crock pot to serve this cider. You can either make as directed above and pour it into a crock pot, set it to warm or low, and keep a ladle and some mugs handy for serving or you can place the spice packet into the crock pot, pour your juice over the top and heat until spiced to taste, remove the spice packet, turn to warm or low and enjoy!

For a Caramel Apple Cider place a caramel into the bottom of your mug, pour your hot cider on top, and stir to melt or add a teaspoon of caramel ice cream topping (I love Mrs. Richardson's Butterscotch Caramel). Yummy!

I hope you will enjoy this recipe as much as we do. It really is one of our favorites. I plan to share how I use it for gifts in a couple of weeks, complete with a free printable!
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Tuesday, October 25, 2011

Chili Meat Recipe Revisited


If you have tried my Chili Meat, the recipe has been adjusted to be more user friendly. Make sure to update your recipe boxes~ if you haven't made it yet, what are you waiting for?!?!

Click here for the updated recipe.

PS - Have you entered the fabulous slow cooker cookbook giveaway yet? Click here to enter.
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Tired of Crock Pot Flops? Kid's Favorite Fondue {and Slow Cooker CookBook Giveaway}


I'm not sure about you, but I have fallen victim to some serious crock pot flops! Yuck! In fact, until recently, I was actually afraid to use them because I was afraid of coming home to something gross not even resembling something I would call dinner, let alone actually feed to my family. That being said, with the craziness of my family's schedule, soccer practices, violin lessons, flag football, swimming lessons, and on and on, I actually dusted mine off and have had some pretty successful attempts at crock pot cooking lately! Whew! However, I still feel pretty limited as to what I might try to make in one. That is until I received this new cookbook in the mail. 

It's called 150 Best Slow Cooker Recipes and has recipes to fit all occasions and tastes! Some of the recipes that I can't wait to try include, Sumptuous Spinach and Artichoke Dip, Chicken and Dumplings, Chili with Black Beans and Grilled Chicken, Zesty Seafood Chowder, Apple Cranberry Upside-Down Cobbler, and Old-Fashioned Gingerbread (the list doesn't stop there). And if the recipes weren't enough, this book features a section highlighting each recipe's specialties (entertaining worthy, vegetarian friendly, can be halved) along with recipe specific tips and is packed with lots of extra crock pot information to help make sure your slow cooker meals turn out yummy every time! When I asked my kids what they might like, they picked Kid's Favorite Fondue. It looks yummy, kind of like a pizza dip. Want a peak?

Kid's Favorite Fondue
 Serves 6

Thanks to my dear friend, Marilyn Linton, writer, editor and volunteer extraordinaire, for this oh-so-easy “fondue.” Creamy and delicious, it is a great hit with adults as well as kids. Give everyone their own fondue fork and serve with thick slices of French baguette, quartered, celery sticks or slices of green pepper.

Small (maximum 312 quart) slow cooker
Blender or food processor
Fondue forks

1 can (28 oz/796 mL) tomatoes with juice, 1, (see Tip, left)
1 tsp dried oregano, 5 mL
1 tsp salt, 5 mL
Freshly ground black pepper                                                         
3 cups shredded Cheddar cheese, 750 mL
Sliced baguette
Celery sticks
Sliced green pepper

1.  In a blender or food processor, process tomatoes until relatively smooth. Transfer to slow cooker stoneware. Add oregano, salt, and pepper to taste, and cook on High for 1 hour, until tomatoes are bubbly.
2.  Add cheese to slow cooker in handfuls, stirring to combine after each addition. Reduce heat to Low and serve, or cover and keep on Low until ready to serve. Using fondue forks, dip bread or vegetables into fondue.

v Vegetarian Friendly / pg 32
Tip
If you’re in a hurry, bring the tomatoes to a boil on top of the stove after they have been processed. Then transfer to the slow cooker. Reduce the cooking time in Step 1.

Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson Photograph by Colin Erricson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

I'm thinking this would be so good with soft warm bread sticks, don't you think? Would you like your own copy? I've got a copy up for grabs for one JCD reader! All you have to do is leave a comment under this post telling me what your favorite slow cooker recipe or tip is. This giveaway is only open to JCD followers, so if you aren't one already, make sure to click follow (above right), or like.


This giveaway opens immediately and ends Tuesday, November 1, 2011 at noon. The winner has 24 hours to claim their prize or a new winner will be drawn. This giveaway is only open to residents of the US and Cananda.


*Disclaimer - I was provided a cookbook for review, but all opinions remain my own. No money was compensated.
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Wednesday, October 19, 2011

Cheesy Bacon Roasted Potatoes


I have an addiction. To potatoes. Specifically Dickey's Baked Potato Casserole. I have been working on my own copycat version, and I am almost happy with it. But one day I didn't feel like mashed potatoes, I wanted roasted potatoes. Enter these Cheesy Bacon Roasted Potatoes. They are packed with the same flavors of  the potato casserole, minus the mashing, maybe a little butter, and probably sour cream and even cream cheese to top it off (super healthy, I know). I think I have a new addiction. To these potatoes. Let me introduce you to them.

Cheesy Bacon Roasted Potatoes
*Recipe by Crazy Daisy

3-5 lbs potatoes, red or yukon, rinsed and cut into 1-inch chunks, enough to spread over the surface of the pan (sometimes it takes all 5 pounds, sometimes not)
1 package bacon chopped into 1/2-inch slices
1/2 onion, chopped
5 cloves garlic, minced or grated
3 Tablespoons olive oil
1 teaspoon pepper
1/2 teaspoon kosher salt
10 green onions, sliced
1/2 to 1 cup shredded cheese, use as much as you'd like ( I like Cheddar, or Colby Jack)

*Note - You may want to add more salt after tasting the potatoes are finished. You never know how much salt the bacon is going to add, so I start with less knowing I can always add more.

Preheat oven to 450. Cover a Texas sheet cake pan with foil and spray with cooking spray. Spread potatoes evenly in pan. Sprinkle bacon, onion, and grated garlic evenly over the top of the potatoes. Drizzle with olive oil. Sprinkle with pepper and salt. Use a wooden spoon, or your hands, to mix everything together until well coated. Make sure everything is spread out evenly when you are finished. Place pan in oven and cook for 15 minutes. Stir. Cook another fifteen minutes. Stir again. Meanwhile, slice green onions. If the potatoes look like they are starting to brown, sprinkle onions over potatoes and cook for another fifteen minutes. If everything is not browned and crispy to your liking, cook for another 10-15 minutes or until done. Make sure to keep stirring between cooking intervals. This keeps everything browning evenly. I try to put the green onions on for the last 10-15 minutes only, this way they are sort of crisp tender and don't loose their flavor. When your potatoes are finished, take them out of the oven and sprinkle with cheese. Let the cheese melt and serve. Enjoy!

What are your favorite kind of potatoes?
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Thursday, October 13, 2011

Remember these? {Buffalo Wing Bites}


Remember these cheesy buffalo wing bites of yumminess? Somehow they got lost.... but they are back. You can find them in my Recipe Box, or simply click here. Whew! Just in time for football. What's football without food? Not very exciting. Saved!

Did you here about our latest giveaway? From The Twinery? Check it out!
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Wednesday, October 12, 2011

Baker's Twine Review and Giveaway {The Twinery}

*Image from The Twinery
Have you seen all the totally fun ways everyone is using baker's twine? It's everywhere! I've seen it used for scrap booking and card making, gift wrapping, and in so many crafts that I can't even begin to count them! Recently, the Twinery,  sent me one of their sample packs to check out, and I can't tell you how much I love their product. Their twine is easy to use high quality twine with crazy vibrant colors. The possibilities for using it are endless. Remember this back to school printable project?
 Well, this is what it looked like before I added the twine. 
You could totally get by not using it, but look how much cuter and more polished it looks embellished with the twine!
This is just one of the ways that I have found to use the twine! I have some more printables that are almost ready to share with you and I just can't wait to package some Crazy Daisy treat packages using these twine bows:
*Image from The Twinery
They call them "pansy bows" in the tutorial posted on their blog, but they totally remind me of daisies, and I think they could totally become my signature wrapping if I tie them using their pink sorbet twine. And guess what? Check out what was on The Twinery Blog today...
*Image from The Twinery
Complete with recipe and free printable gift tag! Pretty cute all tied up with baker's twine.

The Twinery is offering JCD readers a chance to win one of their amazing sampler packages! I felt like it was Christmas when my package arrived, I hope you are as excited as I am!

To Enter:

This giveaway is only open to JCD followers. So before you complete your entries, make sure you either follow this blog using Google Friend Connect, or like JCD on Facebook. Once you are a follower, here's how you enter. (two entries)

1) Head over to The Twinery's blog and check out all their crafty ideas! When you are finished come back here and leave me a comment telling me your favorite project, color, or how you would use your twine!

2) Head over to The Twinery's Facebook page, click like, and tell them what you love about their twine! Then come back here and leave me a comment telling me that you did so.

That's two ways to enter! You can choose one or do them both. Just make sure to leave me a comment for each entry or they may not be counted.

This giveaway opens immediately and ends Wednesday, October 19th at noon. Once the winner's eligibility has been confirmed, they have 24 hours to claim their prize or a new winner will be drawn. What are you waiting for? Hurry and enter!

Disclosure- I was provided with a sampler pack of twine to review, however, all opinions remain my own. Their was no monetary compensation.

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Friday, October 7, 2011

Cinnamon Crackle Zucchini Bread


While fall is still in the air, and you may still find zucchini in your kitchens, I thought I would share another one of my favorite zucchini recipes with you. I received a loaf of this bread as a gift once and had to have the recipe. Thanks, Genny! Since, I have adjusted the method, amount of sugar, and added a yummy crackle topping. I love how the sweet yummy spices pair with the crunchy cinnamon crackle topping. Plus, I love how you end up with two loaves, one to keep and one to share. Give it a try, I don't think it will disappoint.

Cinnamon Crackle Zucchini Bread
Recipe by Crazy Daisy adapted from Genny Schaffner

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 1/2 teaspoons cinnamon
1 teaspoon allspice
3 eggs
1 cup oil
1 1/2 cups sugar (you can add or subtract 1/2 cup depending on how sweet you like things)
2 cups grated zucchini
3 teaspoons vanilla

Cinnamon Crackle Topping
2 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 teaspoon cinnamon

Preheat oven to 325. Grease and flour two 9x5 loaf pans. In medium bow, whisk together flour, salt, baking soda, cinnamon, and allspice. Set aside. In mixing bowl, cream together eggs, oil, and sugar. Add zucchini and vanilla and stir well.  Slowly, stir in the dry ingredients and mix until everything is just wet and incorporated. Pour evenly into prepared pans. Bake for one hour, or until bread springs back when touched lightly, or a toothpick comes out mostly clean when inserted in the center of the bread. Let cool on wire rack for 10 minutes and then remove from pan to finish cooling. While yummy warm, I think this bread is actually better cooled and even better the next day.
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Very Good Recipe Tags: Quick Breads, Zucchini, Fall Flavors
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Saturday, October 1, 2011

Got Pumpkin?!?! {Recipe Round Up}

October first, how exciting! It's officially time to break out the pumpkin. Here's some of our favorite pumpkin treats...




I hope to share more of our favorite pumpkin treats with you soon! What are your favorite pumpkin treats? 

If you are interested in more fabulous fall baking treat ideas, click here. Yes, there's lots of pumpkin ideas.
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