Friday, November 30, 2012

Christmas Stocking Crochet

Start with 55 chain. Starting from the second chain, from the hook. HDC in each chain across. You will end up 54 HDC.

Row 5: 8 slip stitches. Then 38 HDC, and another 8 slip stitch.
Row 6, chain one in turn, put HDC in one across. HDC to 17 Round.
You will finish off with red color and leave and long yarn.

Fold the boot in half and sew it together only by leaving the top open.


Round 17, I am using green yarn. Make a slip knot, and join in from the back center. Pull your yarn through. You will HDC 4 round. You will end up to Row 20.
You can make it as wide and longer you need it by adding chain and more rows.

Now you have your stocking with the hook. You are welcome to add names of your love ones or as I did above.....Joy, Noel, and so on.

I hope you give it try, it is very rewarding and not time consuming at all.

Merry Christmas to all!

Thursday, November 29, 2012

Blue Berry Cheese Cake

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Originally, this recipe is Aunt Ginger's and I changed a little by baking it in water bath. I remeber when I first ate it, it was thanksgiving dinner and I was pregnant with my daughter Emily. Atleast, I ate 3 big slices and now my daughter is crazy about cheese cake.



33 graham cracker squares, crumbled

1 stick unsalted butter, melted


20 ounces cream cheese

1 1/4 cups sour cream

1 cup sugar

1 tablespoon vanilla extract

2 eggs

3 yolks

1/3 cup heavy cream

Preheat oven to 300 degrees F. In a small bowl, combine crumbled graham crackers, and melted butter. Press 2/3 of the mixture in the pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer , beat sour cream for about 30 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. In a separate container, combine vanilla, eggs, yolks, and heavy cream. In the mixer slowly pour the liquid mixture in. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees . Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. When you ready to serve it, put the pan on hot water pan, it will be eay to slice smooth. you can top it with any fruit you enjoy.

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Monday, November 26, 2012

Baby shoes Crochet

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I am trying to get comfortable doing my crochet like I used to be. It has been only a year since I started back to crochet.

I might have the pattern typed and make another one. If you are interested let me know and I will email you.


Sunday, November 25, 2012

Hot Spicy Tea

Growing up, my mother gave us tea whenever we got sick. If you have stomach pain, it was either ginger or Mint tea. It always made us feel better.
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  • 2 cups water
  • 1 cup milk
  • 1 tbs black tea leaves
  • 1 3-inch cinnamon stick
  • 4 whole cloves
  • 4 whole cardamom pods
  • 4 tsp sugar


Heat water to simmering and add tea leaves. Let simmer and steep for about 3 minutes, then stir in the sugar and spices. Continue to simmer for another 5 - 10 minutes, depending on how strong you want your  tea,

If you like milk on your tea, pour in the milk, and keep heating until it's all warmed through. Strain out the spices and serve hot.

Try different kind of hot tea during Winter and enjoy!!!


Thursday, November 22, 2012

Happy Thanksgiving!

Happy Thanksgiving to all my friends and family!
1 Thessalonians 5:18: "In everything give thanks: for this is the will of God in Christ Jesus concerning you.
    I don't like cold weather, but the best part of the winter will be the Holidays. Thanksgiving and Christmas are my favorite holidays. What a great way to spend time wth family and friends. I am cooking for two days, another set friends coming tomorrow for dinner.

    The night before Thanksgiving, I like to clean up, get the table some what ready. Baking is done always a day before. Sweet potato, Cranberry Sauce and all my veggies are ready.

 Cranberry Recipe:

12 ounces Cranberry
1 cup white sugar
1 cup orange juice
1 teaspoon vanilla extract
Grated orange peel and 1 Cinnamon stick


In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). If you wait longer, it will taste bitter.
Remove from heat and remove the cinnamon stick and orange peel. Place sauce in a bowl. Cranberry sauce will thicken as it cools.

Sweet Potato Casserole:

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

Fresh squeezed orange

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

2 cups miniature marshmallows

Preheat oven to 375°. Peeled sweet potatoes and cook for 15 minutes. Drain and cool.

Divide sweet potatoes in to two. Mix sugar and salt. Put in Baking dish coated with cooking spray. Evenly layer everything sweet potato, sugar, orange and butter, repeat again.

Top with marshmallows. Bake at 375° for 25 minutes or until golden. You can add pecan if you like.

I made my corn bread and getting ready to make corn bread dressing. I will post the recipe soon. It is to die for.

Here is my son's last year picture. This is one of my favorite. My kids don't care much for turkey and I wanted them to eat anything. So, he asked to eat it like that.

Thank you for stopping by and I hope you come back again.


Friday, November 16, 2012

Overnight Cinnamon Rolls

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There is nothing like waking up smelling Cinnamon Rolls. That is what my kids ate this morning before school. I know the teacher won't appreciate that, but sometimes little sugar speaks love.
This recipe allows you to prepare overnight, wake up in the morning and an hour later you have fresh Cinnamon Rolls



  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray


  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons


  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups


For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
                                     Above picture is after 30 minute in bath water.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 30 minutes.
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While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

I hope you enjoy this recipe and don't forget to have a cup of tea with friends. I am blessed to have my friend is here to visit me from Colorado Springs.

Thursday, November 8, 2012

Chocolate Chip Cookie Dough Brownies

Brownie Recipe:
 4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
                   Cookie Dough Recipe:

1 3/4 c. sugar
3/4 cup brown sugar
1/2 cup heavy cream
1/4 c. milk
3/4 tsp kosher salt
2 Tbs unsalted butter
1 tsp vanilla extract
1/2 cup flour
1/3 cup mini semi-sweet chocolate chips
I doubled the recipe.
Brownies: Preheat oven to 325 degrees, with enough to hang over all four side.
 In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly.
In a large mixing bowl, mix the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Add the flour and mix just until combined.
Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Cookie Dough: In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches the soft-ball stage. Remove from heat and stir in the butter, vanilla, and flour.
 Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Serve and eat.

This recipe was originally from cooking channel.

Monday, November 5, 2012

How to make Pands's Hat

Here is the hat I made when we lost power with Harricane Sandy. My son was very delighted.
Hat size: 10-12
Here is the ear, make two. Crotchet a little larger than half way. Leave longer yarn hanging.
Below is for the eyes.

                           Stitch the eyes, nose and ears.

 If you would like to put the white round on the eye, you can add it, very easy.

I am planning to put it in the video, because it is easy to show than to write the pattern.







Thursday, November 1, 2012

Harricane Sandy without power

I can't say that Harrican Sandy didn’t affect us, but we have turned it in to so much fun!!

Sunday and Monday while we still had electricity, we cooked and baked. We decide to eat the sea food before it got spoiled.

My daughter got creative cooking for us some Walking Taco and Chocolate pudding with pepper mint candy’s. We had friends that made our day, they joined us for lunch.

I made some hat’s. I didn’t think I can be so creative, but when you have all the time, I guess I can be:-)

 The boys built fort and slept on it for the first two nights. They had so much fun playing with Lego's and gadget they haven't use for a while. We played board games and read more books and bible.

Monday at 10:30pm, we lost power. We didn’t think we were going to have the power all day anyway.
Tuesday, we had cold cereals for breakfast, then we left the house for the day. We tried a couple of restaurants and went to the mall.
We spent with friends for a few hours and back to the house after eating dinner 7:30 pm. I thank God we still have hot water. Shower and bed time under warm and cozy blanket’s.
The kids are off to school this morning and I went out to eat with friend for breakfast.
Thank you for wonderful friends willing to offer their home, meals and shower even if we don’t use it!! It was nice to see we have real friends, we know where to go if ever needed!!!
We continue to pray for people that got affected by the hurricane. We only missed power for two days, which hasn’t affected us as much. I was worried our food in our refrigerator and freezer. Freezer is still with dry ice cold like a rock. So, we are good!!!
About noon today, Wendsday, we got our power back!!! I missed my kitchen and hot coffee.

Next post will have a pattern how to make the panda and the bue hat ribbon.