Friday, January 2, 2015

High-Humidity Cake Icing

Here is the recipe for the cake icing that I use. This icing will hold up even in 100 degree temperatures! It does not melt.

High-Humidity Icing

1 1/2 cups Crisco
1/4 cup Dream Whip, dry (I just go ahead and use the whole envelope)
1/3 cup flour, sifted

Cream the above all together. Than add alternately;

2 pounds powdered sugar
2/3 cup milk (I have always used water)

Blend well after all has been added; then add

1 teaspoon clear vanilla extract (can find this at Michael's)
1 teaspoon clear butter flavoring (also at Michael's)

Blend in extract/flavoring. Now you are ready to ice your cake!

Tint as needed. Refrigerate any leftover icing. Icing on the cake does not need to be refrigerated.

Yields: 6 to 7 cups of icing

You will not be able to taste the flour.

My girls always were happy when there was leftover icing, as I would spread it on vanilla wafers or graham crackers for them, heck even the big kid in the house liked it this way too!

Thursday, December 25, 2014

Saturday, December 6, 2014

Hershey Kisses Stickers

I found this cute idea on Facebook and thought I would share it with all of you!

Find directions HERE

Enjoy!  Mary

Thursday, November 20, 2014

Oatmeal Raisin Breakfast Bars

I found this recipe a couple of weeks back and tried it last week.  Oh my these little bars are very good! I made mine in the Pampered Chef Brownie pan, but you could easily make them in a muffin/cupcake tin too!

My daughter was here visiting when I made these and the smell of them brought her downstairs to see what smell so good, lol!  I used dried cranberries because I had just gotten a big bag at a local warehouse store to try this recipe with.

 Oatmeal Raisin Breakfast Bars

1 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1 large egg
1/2 cup butter, melted and cooled
2 cups quick cooking (not instant) oats
1 1/2 cups raisins (or add cranberries, chocolate chips etc..)

Preheat oven to 350F. Whisk together flour, sugar, brown sugar, baking soda, salt and spices in Classic Batter Bowl.
Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
Use large scoop and put one scoop into each well of the brownie pan. Push down with your fingers to flatten.
Bake for 10-12 minutes, let cool a few minutes before turning pan over onto cooling rack. Makes about 21 squares.

Now when I made these, I only got 16 little bars out of the recipe, so the number you get may be more or less.

Thanks for stopping by,  Mary

Friday, August 15, 2014

S'More Cups

Hi everyone.  I just wanted to drop in and share this yummy recipe that I found on the Pampered Chef website.  They are so easy to make and so yummy too!  Perfect for anytime of the year when you want a taste of summer!

S'more Cups


7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows


Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
24 servings of 1 cup
Nutrients per serving:
Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fat (1 carb)
Cook's Tips:
Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

When I made these, I only used one candy bar for dipping the marshmallow tops in, save the extra one for yourself to eat another time!

Thanks dropping by.   Mary

Friday, July 4, 2014

Fourth of July

Happy Fourth of July, hope you have a wonderful day celebrating with family and friends!

Thursday, May 29, 2014

Vegetable Medley

Here is a quick and easy side dish. I used one zucchini, one yellow squash, one medium carrot, little bit of olive oil and about one tablespoon of butter in a 8" sauté pan. Cook for about 5 minutes over medium-high heat, or until done to your liking. Then sprinkle with Pampered Chef Three Onion Rub, as much as you like. Toss and serve. To make the julienne strips, I used Pampered Chef Julienne Peeler.  

I made this just for myself, but you could easily make this for more people, I go by using one of each vegetable for one serving because I like this dish!  If you don't have Pampered Chef's Three Onion Rub, I've made it with fresh pressed garlic and fresh chopped onion (I was too lazy last night to do that, so I went with my rub)!

Enjoy!  Mary

Monday, May 26, 2014

Memorial Day

Thank you to all of the brave men and women to protect and fight for our freedom everyday, God Bless You All. Enjoy the following true story of two who did just that….

Captain Kangaroo passed away on January 23, 2004 at age 76, which is odd,
because he always looked to be 76. (DOB: 6/27/27) His death reminded me of
the following story.

Some people have been a bit offended that the actor, Lee Marvin, is buried
in a grave alongside 3 and 4 star generals at Arlington National Cemetery.
His marker gives his name, rank (PVT) and service (USMC). Nothing else.

Here's a guy who was only a famous movie star who served his time,
but why the does he rate burial with these guys? Well, following is the amazing

I always liked Lee Marvin, but didn't know the extent of his Corps

In a time when many Hollywood stars served their country in the armed
forces often in rear echelon posts where they were carefully protected,
only to be trotted out to perform for the cameras in war bond promotions,
Lee Marvin was a genuine hero. He won the Navy Cross at Iwo Jima. There is
only one higher Naval award... the Medal of Honor.

If that is a surprising comment on the true character of the man, he
credits his sergeant with an even greater show of bravery.

Dialog from "The Tonight Show with Johnny Carson": His guest was Lee
Marvin. Johnny said, "Lee, I'll bet a lot of people are unaware that you
were a Marine in the initial landing at Iwo Jima...and that during the
course of that action you earned the Navy Cross and were severely

"Yeah, yeah... I got shot square in the bottom and they gave me the Cross
for securing a hot spot about halfway up Suribachi. Bad thing about
getting shot up on a mountain is guys getting shot hauling you down. But,
Johnny, at Iwo, I served under the bravest man I ever knew... We both got
the cross the same day, but what he did for his Cross made mine look cheap
in comparison. That dumb guy actually stood up on Red beach and directed
his troops to move forward and get the hell off the beach. Bullets flying
by, with mortar rounds landing everywhere and he stood there as the main
target of gunfire so that he could get his men to safety. He did this on
more than one occasion because his men's safety was more important than
his own life.

“That Sergeant and I have been lifelong friends. When they brought me off
Suribachi, we passed the Sergeant and he lit a smoke and passed it to me,
lying on my belly on the litter and said, ‘Where'd they get you Lee?' I
said, ‘Well Bob... if you make it home before me, tell Mom to sell the

“Johnny, I'm not lying, Sergeant Keeshan was the bravest man I ever knew.

“The Sergeant's name is Bob Keeshan. You and the world know him as Captain

On another note, there was this wimpy little man on
PBS, gentle and quiet. Mr. Rogers is another of those you would least
suspect of being anything but what he now portrays to our youth. But Mr.
Rogers was a U.S. Navy Seal, combat-proven in Vietnam with over
twenty-five confirmed kills to his name. He wore a long-sleeved sweater on
TV, to cover the many tattoos on his forearm and biceps. He was a master
in small arms and hand-to-hand combat, able to disarm or kill in a

After the war Mr. Rogers became an ordained Presbyterian minister and
therefore a pacifist. Vowing to never harm another human and also
dedicating the rest of his life to trying to help lead children on the
right path in life. He hid away the tattoos and his past life and won our
hearts with his quiet wit and charm.

America's real heroes don't flaunt what they did; they quietly go about
their day-to-day lives, doing what they do best. They earned our respect
and the freedoms that we all enjoy.

Look around and see if you can find one of those heroes in your midst.
Often, they are the ones you'd least suspect, but would most like to have
on your side if anything ever happened.

Take the time to thank anyone that has helped out for our freedom. With
encouragement, they could be the next Captain Kangaroo or Mr. Rogers

Saturday, April 26, 2014

Blogger E-Mail Issues

 It's come to many bloggers attention that a lot of our subscribers are not receiving updates, it has to do with FeedBurner going away.

Unfortunately I was unprepared for this as there was no notice sent out.  I'm trying to find a free service to use but if I can't find one you may have to come to my blog on your own, as I set this blog up as a way to share my creations with everyone and I just can't justify the cost for e-mail services right now.  I'm sorry if this is a hassle for you but like everyone else I have to watch how I spend my money too.  I hope you enjoy my blog enough that you will continue to come by to see my blog.  

Thank you for understanding and I hope to have a solution soon.  Mary