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Wednesday, October 29, 2014

THE best Halloween dinner!

If you have children, you know how hectic Halloween day can be...especially when it falls on a weekday.  With school, work, getting costumes on & kiddos ready to go out trick-or-treating...ugh, I'm tired just thinking about it!  We have four this year plus our niece.  :)
Soooo, a couple of years ago I came across the best idea for a quick & easy dinner on Halloween & the kids love them because they're not only yummy but Halloween themed!  ;)


**NOTE**  I use the refrigerated breadsticks instead of crescents & they come out great too!


I get them all baked & ready during the day while the kiddos are at school then I just have to warm them up for a few seconds in the microwave when they're ready to eat!  These save us so much time so we can enjoy the rest of the holiday fun.  :)

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Sam

Tuesday, October 21, 2014

National Pumpkin Cheesecake Day

Now this is a holiday I could grow to enjoy!  National Pumpkin Cheesecake Day?!  Wahoo!  I certainly don't need one but for those that do, this is an awesome excuse to bake!  ;)

So in honor of National Pumpkin Cheesecake Day, I thought I'd share a recipe.
Yum, yum, enjoy!!!  :)

(...at the risk of controversy, yup Paula Deen's recipe...healthy or not, she is among my favorites!)

With a prep time of just 15 minutes, you've got time to whip one up!
Pumpkin Cheesecake

                                                  Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
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Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.



Recipe courtesy Paula Deen, 2007


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Sam

~ HOOT ~ The owl for a cure ~

Many of you already know about ~ Maia's Corner ~ and all I make.  For those that do not, I make all sorts of things!  Mainly, I crochet.  My stuffed toys are my favorite.  My passion,  you could say.  :)

I was asked to make & donate something for a cancer benefit recently.  Of course, being how I am, I had to put on my thinking cap & come up with something unique...and so came my special edition Hoot, the owl for a cure!  Each color I used to bring Hoot to life supports a different strain of cancer.  Included for the winner was a list of the colors & the type of cancer they represent.  I am very proud of Hoot & hope he found a good home.  :)

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Sam

Friday, October 17, 2014

Some positivity is what I need!

There seems to always be an overload of negative - well, everything! - in the month of October.  :(
It gets to me so I thought some quotes may help. And who doesn't need a little extra pick-me-up, right?  ;)


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and just one more...
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Thanks for reading, have a fantastic day!  :)

Sam