Turkey Vegetable Tray

Jenny's friend Sue made this turkey veggie tray and it's so cute she took a picture for me to share with you. Love this!

From Jen: beak is carved carrot- eye is tiny marshmallow and the pupil was sharpie - which I made fun of them trying to poison us. 

click here for another cute turkey tray by Amy posted last year:

11.14.22: bird of paradise painting

11.14.21: 🔥 week 46

11.14.20: picked red onions

11.14.19: MSIH: pumpkin snickerdoodles

11.14.18: pinecone owls

11.14.17: kid craft: decorating apples

11.14.16: curvy keepsake box turkey

11.14.15: wine and design: fall centerpiece

Wine Cork Reversible Pumpkin/Snowman

When I saw this idea for a reversible pumpkin and snowman made out of wine corks I literally immediately started pulling out supplies to make one - it's so so cute!! I've made a wine cork pumpkin in the past (click here for that post) but never thought to do something different on the back side; this will work for multi-seasons and can sit out for months (unless I get tired of looking at it haha) with a simple change - turn it around, take off the burlap ribbon, and put his black hat over top of the wine cork stem. Now what worked for Fall is ready for Winter - love!

You'll need 38 corks for this project, I tried to pick ones that are close in size and length. Lay 37 of them out to see how you want to place them by color - I left some natural, some red, and painted some orange.

The pattern is a row of 4 corks, 5 corks, 6 corks, 7 corks, 6 corks, 5 corks, 4 corks 

Hot glue each row together, and then glue the rows together. 

The 38th cork is the stem - wrap twine around and glue down the end; then glue the stem in place. Paint some of the corks orange and wipe the excess paint off - I was going for a muted orange this time, not solid opaque orange. 

Paint the reverse side white. Make the face using whatever materials you want - the inspiration one had felt eyes and mouth, but I have tons of buttons and like how this looks (I cut his nose out of orange felt). Gather what you have and see what looks best to you - a couple other ideas could be to cut out paper shapes, or paint a face on using craft paint or maybe markers. I attached the buttons and nose using hot glue. 

Inspiration directions for the hat were to paint a plastic cup black and add a felt circle bottom for the brim - I made mine out of heavy black paper instead because I was too lazy to walk downstairs and try to find a cup hahah. Cut a circle for the brim, and a strip for the body of the hat, and another circle just a smidge bigger than the circle you will make out of the strip. The body of the hat needs to be big enough in circumference to fit over the cork stem. Note: the point of the hat is to cover the 'pumpkin stem' when you have the snowman side facing out. 

Cut out the middle of the larger circle so it will easily slide over the cork stem. Make a circle from the strip of paper and glue or tape to hold its shape. Tie a ribbon around it and add decoration if you want - I just slid a little stick under the ribbon. Glue the smaller circle to the top, and the larger circle to the bottom creating a hat. See the pictures below for reference. 

inspiration found here at hgtv.com

PS: Thanks again Karen for helping me restock wine corks!!

11.13.22: 🔥 week 46

11.13.21: personal pumpkin pie shortcut

11.13.20: coin jar by B

11.13.19: candy corn cone

11.13.18: pinecone turkeys

11.13.17: crocheted beanie

11.13.16:  spanish rice

11.13.15: crocheted dog scarf

🔥 Around the Campfire (week 46)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

11/5: 🔥 week 45 

11/6: crockpot beef stew v2

11/7: Halloween candy cookie bars

11/8: Thanksgiving gingerbread houses part 1

11/9:       ^    ^     ^    ^     ^   part 2

11/10: dilly beans and pickled onions (re-run)

11/11: words

What's Cooking ~

• grilled marinated chicken, baked acorn squash, caesar salad
• goulash
• baked salmon, creamed spinach 
• beef and mushroom stroganoff, roasted green beans
• turkey meatloaf, mashed potatoes, steamed broccoli

driving home last night I had to pull over to take a picture - soooo beautiful!

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

11.12.22: apple cider whiskey cocktail 

11.12.21: charcuterie number boxes

11.12.20: pine nut pilaf

11.12.19: TT: how much turkey?

11.12.18: herb bubble bread

11.12.17: stuffed spaghetti squash

11.12.16: caramel apple shots

11.12.15: pumpkin roll

11/11 ~ Words

11.11.22: unfinished projects

11.11.21: creamy chicken and rice soup

11.11.20: chessman banana pudding

11.11.19: pony bead indian corn

11.11.17: DIY paper bows

11.11.16: mosaic project by B

11.11.15: fleece scarf

Dilly Beans and Pickled Onions (re-run)

I don't have time to post something fresh today, Tesha and I are off on our annual Frankenmuth Shopping (and eating!) day and I'm scrambling to get around. I didn't remember that I still have dilly beans and pickled red onions until LeDonna found them in the basement - so we are now eating and loving them up! My favorite way to eat dilly beans is in bloody marys (I mostly do bloody mary mix and doctor it with all things pickled); and the onions are great on a salad, or just eat them as is. Yum. Now I need to make more! 

Here are both posts from 11/2020 ~

DILLY BEANS:

2 1/2 pounds fresh string beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1/2 pound garlic cloves, peeled
1 bunch fresh dill weed
1 pound small spicy red peppers
3/4 teaspoon red pepper flakes, optional

Sterilize 6 half-pint jars with rings and lids and keep hot. Cut string beans to 1/4 inch shorter than your jars.

In a large saucepan, stir together the vinegar, water, and salt. Bring to a boil over high heat. In each jar, place 1 garlic clove, 1 sprig of dill, 2 red peppers, and 1/8 teaspoon of red pepper flakes. Pack string beans into the jars so the are standing on their ends.

Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Wipe top rim of the jar so no moisture gets captured under the lid. Seal the jars with lids and rings. Place in a hot water bath so the jars are covered by 1 inch of water. Simmer but do not boil (approximately 180 degrees) for 10 minutes to process. Remove from the pot. Cool to room temperature. Tests jars for a good seal by pressing on the center of the lid. It should not move. When jars are cooled you should hear a "pop" to signal the lids are sealed. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

notes: 

*I bought a 2 pound bag of beans and made the brine according to the directions and didn't have enough so had to make more. Because the original brine cooled down while making the additional, I dumped what liquid I had poured over the beans in the jars back into the pan so it would all be hot at the same time. 

*I couldn't find small spicy red peppers so omitted them. 

*I put 2 garlic cloves in each jar, along with the fresh dill, a pinch of mustard seeds, and the red pepper flakes. I read somewhere to lay the jars on their sides and lay the dill along one side before adding the beans - it looks pretty in the jar that way instead of laying at the bottom. 

*I got 3 (12 ounce) jars and 3 (8 ounce) jars from 2 pounds of beans.

original recipe from 'The Book of Doing' by Allison Arden

PICKLED RED ONIONS:

While on my pickling kick (along with cucumbers and green beans) I decided I'd like to try pickled red onions - very easy to do and I love them! You can add to sandwiches, chop up in chicken or tuna salad, put on salads or tacos, or just eat straight out of the jar hahahaha. Since I've never done it, and because Dave will not eat them, I didn't want to make too many jars for my first time - I found a small batch recipe and just made 2 small 8 ounce jars of them and I'm wishing I would have made more! Who cares if I have to eat them all by myself - I'm up for that challenge ;)

I changed the recipe a bit so am just going to tell you what I did:

• 1 large red onion, thinly sliced 
• 1/2 cup apple cider vinegar
• 1/2 cup distilled white vinegar
• 2/3 cup sugar
• 1 T. pickling salt
• 1 T. pickling spices (you can omit this, or add peppercorns or other spices)

                           

Follow standard canning methods, there is tons of info online for how to can - here's a couple basic things to know: 

*you want the jars sterilized and hot, either by running them in the dishwasher before starting to can (leave them in the hot dishwasher after the load has stopped so they stay warm) or immerse them in a large pot of boiling water for 5 minutes. I do this right in my big canning pot since you'll also need a hot water bath for processing the jars. 

*put the canning lids into a small saucepan with water and bring up to almost a boil. Turn off and leave covered so they are hot when time to seal the filled jars. 

*have a funnel, ladle, and a wet paper towel handy for filling the jars. 

1. Dissolve the vinegar, sugar and salt in a saucepan and bring to a simmer.

2. Add the onions and pickling spices or other spices if you're using to the saucepan and simmer on low for 5 minutes uncovered. Remove from heat. 

3. Using clean tongs, pack the onions into each jar. Add the spices from the pan if you're using.

4. Using a ladle, fill the space around the onions with the pickling brine, leaving about 1/2 inch head space.

5. Wipe the rim with a wet paper towel so it's clean, then add a lid from the hot water in the small saucepan. Screw in place with a ring.

6. Process for 10 minutes submerged in the large pot of hot water, make sure there's about an inch of water over top of the jars. Remove carefully with long tongs and set on the counter or a rack to cool - you'll know the jars have sealed when you hear my favorite canning sound, it's sort of a 'ping' or a popping sound. Cool completely.

11.10.22: msih buffalo chicken casserole

11.10.21: spinach salad with beets

11.10.20: TT storage wrap tip

11.10.19: 🔥 week 45

11.10.18: fried green tomatoes

11.10.17: fridge buttons by B

11.10.16: baked egg cups

11.10.15: button earrings

Thanksgiving Gingerbread Houses (part 2)

Here's the follow up pictures to yesterday's part 1 post about making gingerbread houses - the kids seemed to enjoy making them (Kade decorated his and then proceeded to eat all the decorations off of his house, even tho there were bowls of all of it in front of him LOL). 

Kade told me about a project they made at school building with toothpicks and marshmallows, he described how they did it and I attempted to build a simple rectangle - his directions were better than my execution hahahah. 

11.9.22: skillet toasted squash seeds

11.9.21: airplane water bottle

11.9.20: troll costume

11.9.19: yogurt sauce for salmon

11.9.18: green tomato jam

11.9.17: baked risotto balls

11.9.15: magazine page bows

 

Thanksgiving Gingerbread Houses (part 1)

Oops, I forgot to schedule a post for today - so I'll share this (what I hope will be) fun project that I'm just setting up for Kayleigh and Kade to make this afternoon...Thanksgiving gingerbread houses. I emptied, rinsed, and dried 1 pint milk cartons and taped the flaps closed. I figure they can frost the cartons and stick on graham crackers for the house (or maybe they'll use pretzel sticks, or candied almonds or who knows what to make the houses). Then decorate with lots of candy and other goodies I have on hand like mini marshmallows, chocolate chips, teddy grahams, candy corn, candy pumpkins, and lots of leftover Halloween candy! Should be fun, right? And I'm assuming messy :)

I'll post pictures tomorrow and tell you how it goes! 

11.8.22: button storage

11.8.21: framed wedding keepsake

11.8.20: 🔥week 45

11.8.19: salmon 2 ways

11.8.18: green tomato muffins (don't be scared, they taste like zucchini bread!)

11.8.17: the school psychologist is in sign

11.8.16: dish washing tip

11.8.15: provencal summer vegetable bake

Tip-sy Tuesday: Halloween Candy Cookie Bars

Today's tip-sy Tuesday isn't really a tip, other than how to use up some leftover Halloween candy hahah. 

I haven't made these yet so I'll update after I do, but I wanted you to get this recipe before all of your Halloween candy is gone! I'm borrowing their picture and will add my own after I make them. 

• 2 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 1 ½ cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1 cup candy-coated milk chocolate and/or peanut butter pieces
• 2 cup assorted Halloween candies, chopped if large

1. Preheat oven to 350F. Line a 13x9x2-inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Coat foil with cooking spray, set aside.
2. In a medium bowl combine flour, baking soda, and salt. Set aside.
3. In a large bowl beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extract. Stir in dry ingredients and candy-coated pieces until combined.
4. Pat dough into the bottom of the prepared pan. Lightly press remaining candy on top of the dough.
5. Bake about 30 minutes or until edges are browned and center is set. Cool completely in pan on a wire rack. Use foil to lift uncut bars from pan. Remove foil and cut into bars. 

found here at bhg.com

PS: HAPPY BIRTHDAY MIMI!! 

11.7.22: mustard pretzel crusted chicken 

11.7.21: 🔥 week 45

11.7.20: pickled green beans

11.7.19: MSIH: pumpkin chili

11.7.18: green tomato pasta sauce

11.7.17: easy parmesan risotto

11.7.16: Fall ball jars

11.7.15: pumpkin spice cookies

Crockpot Beef Stew - v2

I made beef stew in the crockpot last week, when I looked for my recipe I found that I've posted 2 different versions so I decided to combine parts of each into what turned out to be fantastic stew! Figured I'd share since we liked it so much - this will now be my go-to recipe. 

Click on each of the links below to see the separate recipes, both are great on their own -  I'll give you what I did this time. 

crockpot beef stew

beef and beer stew 

Crockpot Beef Stew (version 2) 

• 3 lbs bottom round, trimmed, cut into 6 large pieces
• 1 cup flour
• salt and pepper 
• 1/3 cup olive oil
• 1/2 onions, diced (add more if you like onion, Dave doesn't so I go easy with it)
• 8 oz. mushrooms, sliced or quartered
• 6 oz. can tomato paste
• 1 (15 oz.) can diced tomatoes, don't drain
• 1 cup red wine
• 1 lb. potatoes, cut into 2" pieces
• 1/2 lb. baby carrots
• 1 T. brown sugar
• 1 Tablespoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 1 teaspoon thyme
• 1 bay leaf
• 1 cup frozen peas

Coat beef in flour. Season with salt and pepper. Heat oil over med-high, brown meat on all sides. Put in 4 to 6 quart crock pot. Add onions and mushrooms to skillet, cook a few minutes until onion is translucent and mushrooms are browned. Stir in tomato paste, diced tomatoes and wine until the tomato paste is fully incorporated, transfer to cooker. Stir in all remaining ingredients except peas; cover and cook on low heat 7 1/2 hours or high for 4 hours. Break the meat into smaller bite sized pieces if they are still in large chunks. Add peas and heat thru. Remove bay leaf before serving.

11.6.22: 🔥 week 45

11.6.21: chopped salad with corn and jicama

11.6.20: phone cases by Brooke

11.6.19: canning jar ring pumpkin

11.6.18: green tomato soup

11.6.17: football vase

11.6.16: Kyle's white chicken chili

11.6.15: crocheted beanie

🔥 Around the Campfire (week 45)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

10/29: 🔥 week 44

10/30: crockpot macaroni and cheese 

10/31: Happy Halloween 

11/1: Lucy's birthday

11/2: crockpot meatballs in mushroom sauce

11/3: MSTI: meatballs and mac n cheese

11/4: words

What's Cooking ~

• tuna noodle casserole
• pizza baked potato, green salad
• steak, sautéed mushrooms and onions, caesar salad
• baked walleye, coleslaw
• crockpot beef stew (I changed it a little from this post, I'll tell you how next week!)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

11.5.22: owl earrings 

11.5.21: lemon orzo soup

11.5.20: MSIH: west coast chili

11.5.19: TT: pumpkin pie spice

11.5.18: crock pot beef stew

11.5.2017: pot roast with tomato sauce
11.5.2016: sweet dill pickles
11.5.2015: corn husk wrapped candles