Tuesday, November 26

♥ Tea on Tuesday: Festive No-Bake Peanut Butter Squares ♥

Ingredients
 1 ½ cups powdered sugar (icing sugar)
1 cup graham cracker crumbs
½ cup butter or margarine
½ cup peanut butter
1 cup white vanilla baking chips or semisweet chocolate chips (6oz)
Festive candy
decorations, if desired

Directions
In a medium bowl, mix powdered sugar and graham cracker crumbs. In a saucepan, heat butter and peanut butter over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8-inch square pan.

In another saucepan, melt chocolate chips over low heat, stirring frequently. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm.

Cut into squares. Store loosely covered in refrigerator.

~~thegoddesskitchen.blogspot.com~~

Friday, November 1

♥ Friday Flickr Inspiration: Tea Cozies ♥

Hooray! It's finally Friday! I'm so happy to be celebrating with tea cozies today. :) I just made my first one for my Etsy Shoppe and hope to get it listed soon. I want to make some more before the holidays get here...I am a bit slow. I have great ideas, but sometimes they fizzle out before I get started. :) My brain just gets overloaded with all the ideas! ha! Here's some inspiration to get me going for my weekend of sewing. Hope you're having a fabulous Friday! 

Stylish Tea Cozy by Sewingobsessed
Virgin Mary by Lesley
So Sweet by BonTon Gifts
Knitted Owl by Shazzas Knits
Sleeping Cat by Bustle & Sew
Lavender by Delightful Knits
Fruit by Messy Jessee

Monday, October 28

♥ I'm back! ♥

Hello dear tea & craft friends!

I must apologize for disappearing out of sight for the last few months. I have been very sick and it's taken a toll on me getting back to health. I let both my blogs go as I was also emotionally tired as well and felt like maybe they needed a break. Perhaps a bit of fresh air is just what they needed. :)

You may notice that I will start sharing alot more gluten-free recipes in addition to the old stand-bys on Tea on Tuesdays. I found out I have a wheat allergy so I am slowly learning to adapt to this way of life. I never realized just how frustrating it was for people who cannot consume the gluten foods--and I have discovered it's in almost everything we eat! What a nightmare!

I have been sewing and adding some new things to my Etsy shoppe and I hope to share those on here soon too.

So here we go...just in time for the holidays! I'm glad to be back! :)

Sheri

Wednesday, June 5

♥ Hump Day Humor ♥

New meaning of cabbage patch babies? hehehe

Tuesday, June 4

♥ Tea on Tuesday: One-More-Bite Bread Pudding ♥

Ingredients

  • 4 cups dried home-style bread or French bread cubes
  • 2 eggs
  • 1 1/3 cups milk
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon vanilla
  • 1/8 teaspoon ground nutmeg
  • Whiskey River Sauce
  • 1/3 cup seedless raspberry jam or preserves

Directions

  1. Lightly grease two 8x4x2-inch loaf pans. Place 2 cups of bread cubes in each loaf pan and set pans aside.
  2. In a medium mixing bowl, use a rotary beater to beat together the eggs, milk, sugar, butter, vanilla and nutmeg. Pour half of he egg mixture over each pan of bread. Let the mixture stand for 15 minutes before baking.
  3. Bake in a 350 degree F. oven for 15 to 20 minutes or till a knife inserted off center comes out clean. Cool in pans on a wire rack for 10 minutes.
  4. While bread pudding bakes, prepare Whiskey River Sauce.
  5. Remove 1 of the bread puddings from loaf pan. Place bread pudding loaf onto a cutting board. Spread jam evenly over top of the loaf. Top with the remaining loaf. Cut into 6 slices. Place 1 slice on each serving plate. Serve bread pudding with Whiskey River Sauce.

Whiskey River Sauce

Ingredients

  • 1 14 - ounce can sweetened condensed milk
  • 1 cup powdered sugar
  • 1/4 - 1/2 cup whiskey or 1/2 cup orange juice
  • 1/2 cup butter, cut up

Directions

  1. In a medium saucepan, stir together sweetened condensed milk, powdered sugar, and whiskey or orange juice. Add butter. Cook and stir the mixture over medium heat till butter melts. Don't boil. Use about half of the sauce for the bread pudding. Cover and chill remaining sauce. Reheat the sauce and serve over pound cake or angel food cake, if you like.
Serves 6.

 ~~Midwest Living~~

Tuesday, May 28

♥ Tea on Tuesday: Lemon Coconut Squares ♥


Ingredients
 

  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup flaked coconut

Directions

  • In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.
  • Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Nutritional Facts 1 serving (1 each) equals 82 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 46 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. 

~~Quick Cooking, May/June 1998~~

Friday, May 24

♥ Friday Flickr Inspiration: Chevron ♥

Ok, maybe it's just me. I don't like chevron. And it's EVERYWHERE. Maybe it looks too 70's to me. You know, back in the day when it was called "zig zag", not chevron. LOL. But I have to admit, I did find some nice handmade zigzag, uh, I mean chevron items on Flickr. :)

Chevron purse by chicbazar1
Chevron quilt by studio 30
Chevron bench cushion by greymaggy






Chevron passport holder by jackandbeedesigns



Chevron wallet by simple beauty design

Chevron tablet & laptop case by pochette gavotte
Patchwork chevron quilt by jeni baker

Wednesday, May 22

♥ Where have we been? ♥

That is the question, isn't it? I did seem to take an unintentional blogging break. We seemed to get so busy with everything going on here at Prim Rose Hill, that I kept "forgetting" to blog. I think I needed the little break. I've had this blog for the last 5 years and it was getting a bit stale I believe. Blogging was really the new big thing when I started 5 years ago. Now it seemed like it was getting to be a burden.

I am hoping the little break will breathe some new life into this blog. My tea time blog is still going strong I'm happy to say. I will be sharing more on this one with our efforts of a new ** Prim Rose Hill Farm/Homestead.** A new venture for us. Sometimes it's a bit hard for us to get things done with our handicaps, but I think there are those like us who might find it interesting. Well, we'll give it a go and see how it works.

Jeff is busy planting our tomatoes and pepper plants today so hopefully I will have a picture of that up here soon. We generally cut our cable off from May1 - Oct 1. We hate watching reruns and in the summer we'd rather be on the road than sitting watching TV. So consequently we don't have internet either. But fortunately I can post from work so most of our posting will be from Mon-Fri for now. :)

We are growing organic produce only. That's all we buy anymore and the price is horrendous. Of course, as they say "you pay for it one way or the other". I'd rather be paying the farmer than the doctor. Jeff built garden boxes for us since we are unable to do conventional gardening. Square foot gardening seems to be the rage right now. So stay tuned for more adventures!




Tuesday, March 19

♥ Tea on Tuesday: Lemon Burst Tartlets ♥


Ingredients

  • 1 jar (10 ounces) lemon curd
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 5 to 6 drops yellow food coloring, optional
  • 2/3 cup raspberry cake and pastry filling
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 30 fresh raspberries

Directions

  • In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts 1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

~~Simple & Delicious, June/July 2010~~

Tuesday, March 5

♥ Tea on Tuesday: Orange Dreamsicle Cake ♥

Oh Yum! I found this on a FB page of Craft, Home and Garden Ideas...but with no reference to the owner! Ugh, one of my pet peeves! Any how, this looks so easy and so yummy! I just wish they had posted the correct picture for this, but you get the idea. Perfect for spring! :) 

Ingredients:
1 Pkg Yellow Cake Mix
2 Pks Orange Jello
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 large eggs
2 Tsp Vanilla
1 Tub Cool Whip

Directions:
Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.


~~ http://www.facebook.com/?ref=logo#!/photo.php?fbid=415980138492612&set=a.415980135159279.96118.415979021826057&type=1&theater~~