🔥 Around the Campfire (week 44)

 Dear Campers ~

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

Posts ~

10/24: 🔥 week 43

10/25: fall owl wreath

10/26: tip-sy tuesday: apple crisp with a (caramel) twist

10/27: ultimate butterscotch bundt cake

10/28: mr. bones and double dips

10/29: creamy grape salad

10/30: roasted pumpkin seeds

What's Cooking ~

• west coast chili *, green salad
• beef stroganoff, salad
• turkey breast with stuffing (Costco), steamed sugar snap peas
• bbq ribs, roasted baby potatoes, chopped kale salad
• grilled chicken, baked spaghetti squash with marinara, roasted broccoli
• shake-n-bake pork chops (spread with dijon, add rosemary to the shake and bake mix - yum

*remember when my sis said my chili wouldn't win a chili cook off? 😂 The post still makes me laugh!

Miscellaneous stuff keeping me busy ~

• unassembled my treadmill so I could carry it up the stairs easier, took me 2.5 hours but I'm so happy to finally have that chore done. My treadmill quit working last year after being so great for 30 years - wish I knew how many miles I chalked up in all that time (I didn't use it to drape clothes over, I love my treadmill and used it religiously!). Next up is finding a new one! 

• cleaned out my makeup/junk drawer - it had gotten so messy that most of the time I couldn't close the drawer without jiggling everything around. Feels so good to open it now and have everything in it's place. While I was at it I threw out a bunch of old stuff, or things I never use (I had 6 different foundations, and I don't even wear foundation very often! - and I didn't count but I bet I have 30 lipsticks, guess how often I wear lipstick?). Ahhhhh...I'm now inspired to go thru other drawers and pare down - I'm having a "Joy of Tidying Up" moment!

That's all for this week. Happy Halloween (if you're into that!)! Hope you'll stop back often to see more recipes, crafts, projects, ideas - whatever I can think of to make at camp next week! Bye :) 

Sincerely ~

Jill

camp counselor

10.31.20: braised short ribs in tomato bbq sauce 

10.31.19: succulent garden

Roasted Pumpkin Seeds

I've done a couple different posts on how to roast pumpkin seeds - I came across this one from Cathy in 2017 and thought I'd share again, so easy and I still remember how great they taste! 

fron 10/31/17: 

I still don't actually believe Cathy's recipe for these pumpkin seeds because they are SO good, SO crispy, SO flavorful, and highly addictive - I just feel like it must have more ingredients then she's saying...but she swears this is how she made them:

"I rinsed the pumpkin seeds off and let them dry. I put them on a paper towel but that's not such a great idea because as they're drying they stick. Parchment paper probably would have been better. Then I placed them in a large baggy, threw in a bunch of melted butter, salt, and a tiny bit of garlic powder. Put a single layer on a cookie sheet and baked them in the oven at 300' until they were golden brown."

If you have pumpkin seeds leftover from carving pumpkins I really recommend trying her easy recipe! If you don't have pumpkin seeds I recommend you go get a pumpkin right now just to make these ;). And if you don't like them I promise to take them off your hands (or if you just want to share with me I'll drive to your house to get some!).

here's another one for hulless pumpkin seeds from Jen 10/31/18

10.30.20: brain hemorrhage shots 

10.30.19: sharpie art treat bags

10.30.18: mummy calzone

10.30.17: brain hemorrhage jello shots

10.30.16: mummy pretzels

10.30.15: spider lantern

Creamy Grape Salad

 The word 'salad' is a little deceiving in the title - grapes in a sweet creamy sauce topped with brown sugar might just be the best 'salad' for people who don't like salad hahahah!! Whatever you want to call it (I'm going with 'dessert' haha), this recipe from Teri is SO good! She's mentioned it before, but the other day when she said she's making a giant batch to take to her son's football team dinner I thought I should finally make and taste it for myself. Even better, they are doing a Halloween theme dinner so she's calling her grape salad 'eyeball salad' (she is making a label that says something about being the eyeballs of their opponents LOL). 

I scaled the recipe waaaaay down since it's just two of us eating it, I pretty much did 1/4 of the ingredient amounts and we love it. I blended the softened cream cheese and sour cream with a spoon, I should have done it with the mixer so it'd be smoother (yep, lazy Jill won over do-it-right Jill once again); my dressing has little tiny clumps of cream cheese which doesn't change the flavor obviously, it just doesn't look as good as it would if I would have combined them with a mixer. 

• 1 (8oz) block cream cheese, room temperature
• 1 cup sour cream
• 1/3 cup granulated sugar
• 2 t. vanilla
• 2 pounds red grapes
• 2 pounds green grapes
• 3 T. brown sugar 

In a large bowl, combine the cream cheese, sour cream,  white sugar, and vanilla. Blend until smooth. Stir in the grapes, mix well. Sprinkle with brown sugar before serving.

To make a smaller salad I did 1/4 cup cream cheese, 1/4 cup sour cream, 1 T. sugar, 1/2 t. vanilla, 60 grapes. 

10.29.20: witch hat cupcakes

10.29.19: black cat string lights

10.29.18: bloodshot eyeball appetizer

10.29.17: Jen's easy spider cookies

10.29.16: brain hemorrhage drink

10.29.15: skeleton pretzels

Mr. Bones and Double Dips

I just saw this cute veggie skeleton at Better Home and Gardens and even tho I haven't made it yet I thought I'd share in case you need a fun Halloween munchie idea. They include recipes for smoky red pepper dip and creamy avocado dip, but you don't have to make these same dips, use what you like (!) but the 'double dip' title is a fun double entendre; and of course the skeleton could easily be changed too - although cauliflower is perfect for the head!

CREDIT: JASON DONNELLY

6 cups desired fresh vegetables, such as celery sticks for legs, cauliflower florets for head, sugar snap pea pods for ribs, baby carrots for shoulders and arms, small red sweet peppers for chest, grape tomatoes for feet, pimiento-stuffed green olive slices for eyes and spine, half zucchini slices, and/or red sweet pepper pieces

click here for the dip recipes from bhg.com

10.28.20: zombie brain cheese ball

10.28.19: spa day pumpkin

10.28.18: 🔥

10.28.17: devils food cupcakes with orange swirled frosting

10.28.16: pumpkin spice soap

10.28.15: tissue paper flowers

Ultimate Butterscotch Bundt Cake

I got this recipe from another one of those murder mystery-slash-cookbook novels by Joanne Fluke - I mostly wanted to try it because of the unusual frosting...melted cool whip and butterscotch chips. I've never heard of melting cool whip before - honestly can't say if I like it or not, it's super sweet and runny so didn't look very pretty, but when eaten with the butterscotch cake it's actually quite good. I'm torn because of the texture and sweetness, but the cake as a whole is worth trying if you feel like experimenting!

• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 8 oz. tub sour cream
• 1 box white cake mix
• 1 (5.1 oz) pkg instant butterscotch pudding mix
• 12 oz. bag butterscotch chips

1. Prepare Bundt cake pan by spraying with nonstick cooking spray and flouring.
2. Chop the butterscotch chips into small pieces either with a knife and cutting board or in a food processor.
3. Mix the cake batter by combining all ingredients thru the pudding mix (according to package directions), then stir in the chopped chips. Pour into prepared pan and bake at 350' for 55 minutes or until a skewer inserted into the thickest part comes out clean.
4. Let cool for 20 minutes; gently pull the cake away from the sides of the pan (inner and outer edges). Invert a plate or platter on top of the pan, flip the pan upside down and shake until the cake comes out of the pan and onto the plate. Cover loosely and refrigerate for at least an hour, or overnight. 
5. Frost with cool whip butterscotch frosting.

Cool Whip Butterscotch Frosting

• 6 oz. bag butterscotch chips (or about 1 cup)
• 8 oz. frozen cool whip, do not thaw (original formula, not sugar free, light, or real whipped cream types)

1. Chop the chips into smaller pieces so they'll melt faster.
2. Place chips and frozen cool whip in a microwave safe bowl and heat on HIGH for 1 minute and let it stand in the microwave for another minute before stirring to see if the chips are melted. If not, heat for 30-second intervals followed by 1 minute standing time until they are melted.
3. Let sit on the countertop for 15 minutes, the standing time will thicken the icing. Give it a stir before frosting the cake. 
4. Return the cake to the fridge for at least 30 minutes before serving. 

from 'Christmas Cake Murder' by Joanne Fluke

10.27.20: TT: storing seeds

10.27.19: 🔥week 43

10.27.18: Tesha's pumpkin treat bags

10.27.17: candy corn cupcake













10.27.16: deer/trophy wife costume













10.27.15: mummy meatballs

Tip-sy Tuesday: apple crisp with a twist

Jenny made apple crisp for my birthday last night and had a delicious twist that I've never done - spoon warm caramel sauce over top of warm apple crisp and vanilla ice cream. It was SO good that way. Today's tip is to add caramel, trust me - it's a good tip!! 

This is the recipe she followed for the crisp, the only change she made is cutting the butter back to 1/4 cup and I can tell you that it didn't make a difference at all. Keeper recipe for sure. 

• 6 golden delicious apples, peeled and chopped
• 2 T. sugar
• 1 3/4 t. ground cinnamon, divided
• 1 1/2 t. lemon juice
• 1 cup light brown sugar
• 3/4 cup old fashioned oats
• 3/4 cup flour
• 1/2 cup cold unsalted butter, diced into small cubes
• pinch of kosher salt

1. Preheat oven to 350'. Butter an 8x8 baking dish, or spray with non-stick cooking spray. Set aside. 

2. Ina mixing bowl, add chopped apples, sugar, 3/4 t. of the cinnamon and lemon juice. Stir to combine, then transfer to the prepared baking dish. 

3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, butter, salt). Use a pastry cutter (or two forks, or your hands) to cut the butter into the oat mixture until resembles pea sized crumbs. 

4. Spread topping evenly over apples and bake in the preheated oven for 40-50 minutes until golden brown and bubbly. 

Sorry I forgot to take a picture, I was too busy inhaling this dessert! 

10.26.20: pop tab earrings by Grace

10.26.19: bell pepper jack o'lantern

10.26.18: baby footprint ghosts
10.26.17: mummy cupcakes
10.26.16: 2 ingredient pumpkin spice cookies
10.26.15: no-sew trick or treat backpack

Fall Owl Wreath

I made these a couple years but can't find that I posted them for some reason - so I'll share now. These are super simple and quick to make.

For each wreath I used a dollar store wire wreath frame, a small stuffed animal, fake flowers and leaves, a hanger, raffia for a bow, wire-edged burlap ribbon. 

• Tie on a small stuffed owl (or whatever you want, doesn't have to be an owl but I love them so...)
• attach something to hang it - a pipe cleaner, twine, yarn, ribbon...it all works. 
• wrap the wire wreath frame with burlap ribbon. 
• Hot glue fall fake flowers and leaves to the top.
• attach a raffia (or other material) bow behind the flowers. 

I didn't take a very good picture of them the other day when I shared the pumpkin preserving tip, but it's pouring rain out and I don't want to go take a better one hahahha. The second wreath looks like the one pictured above!

10.25.19: mummy calzone

10.25.18: bat treat holder

10.25.17: Sarge's bat halloween costume

10.25.16: paper covered candle

10.25.15: cinnamon chicken with pumpkin polenta

🔥 Around the Campfire (week 43)

 Dear Campers ~

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

Posts ~

10/17: 🔥week 42

10/18: crocheted afghan for Macey

10/19: TT: enchilada sauce

10/20: mac 'n cheese stuffed burger

10/21: MSIH: shepherd pie potato bowls 

10/22: pumpkin vase 

10/23: skeleton pretzels

What's Cooking ~

• panko crusted baked scallops, rice pilaf, roasted green beans
• steak, parmesan coated potato wedges, sautéed veggies
• stuffed salmon, roasted asparagus
• meatloaf, mixed veggies
• grilled marinated chicken breast, rice, green salad

Remember Angie's porch from last week? Here's an updated picture, isn't it beautiful? Anyone order the tree or birds? 

That's it for this week - hope you'll stop back often to see more crafts, projects, food, whatever I think of to make at 'camp' next week! Bye!

Sincerely ~

Jill

camp counselor

10.24.20: spooky eye makeup by Grace

10.24.19: MSIH: pumpkin pie twists

10.24.18: Lisa's tater tot casserole
10.24.17: chocolate covered owl pretzels

10.24.16: creepy black bobblehead bat

10.24.15: "App" halloween costume

Skeleton Pretzels (re-run)

I originally posted this back in '15 but it's too cute and I wanted to repost in case you forgot about them and want a fun, easy project this week before Halloween. 

from 10/29/15 ~

Woooooooo (spooky noise) - look how cute these skeleton pretzels turned out! I made these in 20 minutes start to finish with very quick clean up. What a fun Halloween treat! Check out how easy these are to make:

• place white yogurt pretzels on a parchment lined baking sheet
• microwave some candy melts (any color, I had orange and black left over from another project), spoon into a small ziplock baggie and snip a small hole off one corner. 
• fill in the eyes as shown with melted candy, before it sets up add sprinkles or small candies for the pupils. 
• put them in the fridge until they harden (although mine were setting up really quickly and didn't need time in the fridge). 

I saw this idea in a magazine but of course can't remember which one, so can't link their page for you...

note: you could coat regular pretzels in melted white chocolate or candy wafers if you don't have or want the yogurt dipped kind. 

10.23.20: spiced cake with brown sugar caramel glaze

10.23.19: pretzel buttercream frosting

10.23.18: stick pumpkin art, and a pinecone bat

Pumpkin Vase (re-run)

This is a repeat post from 11/18 - I completely forgot about turning a small pumpkin into a vase and it's so cute I'm making it again (this time I'm using fresh flowers), so it's not a new thing but it's what I'm making today so you get to see it again!

Remember my little peeping pumpkin from last month? Since I didn't carve it, this little pumpkin has held up well - so I turned it into a vase by cutting a big hole in the top and remove the guts and seeds (clean the seeds and put on parchment paper to dry them out before roasting them). Then I played around with what I wanted to put in the pumpkin - a small plant, succulents, a candle and faux leaves...it all looks good! My favorite is the candle surrounded by fake leaves; if you want it to hold a candle just make sure the size of the hole you cut in the top will tightly hold the candle. And note: I'm pretty sure fake plants are going to catch on fire and/or melt if they get too close to a flame, so use caution and be careful when and if you light the candle!! Better idea - use a flameless candle ;)

10.22.20: spiderweb eye makeup by Grace

10.22.19: orange pumpkins

10.22.18: Sarge's beanie baby costume (aka cutest Scottie costume ever)

10.22.17: crockpot tot casserole

10.22.16: paper covered letters

10.22.15: halloween nail art

MSIH: Shepherds Pie Potato Bowl

It's been so long since I've done a "My Sis Is Hungry" post, and I can't believe she didn't start her review complaining about how hungry she's been hahaha! Here's what she has to say about 'shepherds pie potato bowls' in her words, see below for the recipe:

So my sister not only made this meal but she drove it over to me in the pouring rain.  I’m enjoying Home chef which they deliver to my door - this is very similar... HAHAHAHAHAHA

So this one just looked like potato’s.  The husband was VERY disappointed as he LOVES Jills cooking but doesn’t love potato’s- and his first question was where is the meat this potato goes with? Little did he know this was a surprise! HAHAHA..

 

I baked them per the instructions and started him with just one on his plate- which he looked at skeptically.  Brooke (the teen) took a look, said no thanks and heated up her leftover Buffalo Wild Wings. Lame.

 

So, on first bite the husband said “hmmmm” nothing else.  He ate it just as it was and gave it a 6 ½.  Then he went back for another one. On the second one he said it seemed like a lot of work, that the burger had good flavor, and he liked the peas. So for someone who doesn’t like potato’s I guess 6 ½ is fair. 

 

For me, I LOVE potato’s and I really liked this.  I do agree with him it seemed like a lot of work, so not sure if I would personally make it but I really liked it.  After the first couple bites I added spray butter and sour cream and liked that a lot better - but was good as it was also.  Only negative really is that I ate 2 and was still a little hungry. But that could just be that I was hungry? HAHA... either way – delicious.  Haven’t read the recipe but if it wasn't a lot of work I would say it was worth it. Yum. 

• 4 large russet potatoes (about 3 pounds)
• 4 T. unsalted butter plus 1 T. melted butter
• 1/4 cup whole milk
• 1/4 cup sour cream
• salt and pepper
• 1/4 cup chopped fresh chives
• 1 small carrot, chopped
• 12 ounces ground beef
• 2 T. worcestershire sauce
• 1 T. tomato paste
• 1 t. fresh thyme leaves
• 1/3 cup frozen peas, thawed

1. 1. Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
2. 2. Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.   
3. 3. Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more. 
4. 4. Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.  

recipe from the food network

10.21.20: cracked sugar cookies

10.21.19: tissue paper pumpkin

10.21.18: 🔥 week 42

10.21.17: Michelle's crockpot caramel sauce

10.21.16: halloween door covers

10.21.15: black and orange cookies

Mac 'n Cheese Stuffed Burger

This weird random idea came from last week's mozzarella stuffed burgers - I've been experimenting with different kinds of cheese, and had some leftover macaroni and cheese, and one thing led to another and oh my gosh does this taste good! It's a little messy looking because wrapping burger around macaroni was a little harder than wrapping cheese so it wanted to spread out a bit - but guess what? Taste trumps looks this time around! Yum. 

10.20.20: TT: organizing fabric

10.20.19: 🔥week 42

10.20.18: apple crumb cheesecake pie

10.20.17: ghost windsock

one year ago: make a Jack O'Lantern candy jar

Tip-sy Tuesday: Enchilada Sauce

Today's Tip-sy Tuesday is how to make your own enchilada sauce - it's more of a recipe than a tip I guess, but since it's Tuesday and I'm posting it then we're calling it a tip hahaha. How about the tip is that you can make it yourself...

I posted my recipe for beef and black bean enchiladas last week, I made this sauce since I didn't have any store-bought, really easy and tasted great. I don't have a picture other than it spread on the enchiladas so I'm borrowing that photo so you can see what the sauce looks like.

• 
  
  3 tablespoons olive oil
• 3 tablespoons flour 
• 1 tablespoon ground chili powder (or to taste) 
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• pinch of salt, to taste
• 2 tablespoons tomato paste
• 2 cups chicken broth (or vegetable broth)
• 1 teaspoon apple cider vinegar or distilled white vinegar
• black pepper, to taste

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil for a minute or so until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. 
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of black pepper and additional salt if necessary.

click here for original source cookieandkate

10.19.20: crochet cat basket

10.19.19: mummy meatballs

10.19.18: coffee filter ghost sucker wreath

10.19.2017: bloody handprint decals
10.19.2016: graveyard dirt cake
10.19.2015: halloween gingerbread houses

Crochet Afghan Throw #478

Just kidding, I don't know what number afghan throw this is that I've made, but there's a lot of them and I don't know what this stitch is called so I'm naming it number 478.

I told you a couple week ago that I'd been crocheting like a mad woman (still don't know why a mad woman would be crocheting but whatever); this is what I was working on for Macey's birthday. Refresher - I made Brooke an afghan for her birthday that I started for her 16th birthday, then it was going to be Christmas and then finally it was for her 18th birthday 😂. When Mae saw it she asked for one and as I told her sure I was secretly thinking 'hope you can wait a couple years'. But then I said to myself 'no, gosh darn it, get crocheting and actually finish the thing in time for her birthday this year' - I had 6 weeks at that point and clearly overestimated how fast I could crochet LOL. But I cranked it out and it turned out SO pretty I'm putting myself on the list of wanting me to make one! 

10.18.20: 🔥week 42

10.18.19: Mary's veggie dip

10.18.18: spinach maria soup

10.18.2017: pineapple upside down bundt cake

10.18.2016: pumpkin owl

10.18.2015: spinach artichoke spaghetti squash