Yeti gift

Jill here - my sis wrote this post, I'm sharing her story today and then will give you some Cricut tips tomorrow about how I made it! 

So if it seems like my sister does a lot for me it could be because she does.  I know I have said it before but I’ll say it again; no you cant have her.  HAHAHA

So this time she came through clutch on a gift.  Let me start at the beginning.

 

I have a good friend who also happens to be my golf partner and sometimes my partner in other games such as ping pong, foosball, etc.  (don’t tell my sister she isn’t my ONLY foosball partner).. HAHA..

Anyway, when a normal person would be playing a game for fun and the pride of being a winner, my friend has to bet something.  Money isn’t a fun thing to play for so she decided way back when that we would play someone for their shirt.  The first time it was random guys in a bar.  She REALLY liked one of their shirts and tried to buy it but he refused.  She then decided she would play them for it. That was an offer young cocky college guys could not refuse. And yes, she went home with the shirt. 

 

After that it became part of the game/challenge.  In the years that have followed its our standard practice to play everyone for their shirt.  So that said, for my friends birthday I thought this “Lets play for shirts” Yeti in her fav color was the winning gift… and my sister made that happen with her cricut.  She tells me peeling these stickers off and placing them on things isn’t fun but the result is fantastic. Definitely worth it to me.. HAHA.. (cuz she didn’t make me do it..)

 

Oh.. and if you ever come my way and want to play me in a game of some sort be sure to wear a shirt you are willing to risk losing.

6.2.20: tip-sy tuesday: whipping egg whites

6.2.19: 🔥week 22

6.2.18: message box

6.2.17: outfit tip - full pants with t-shirt

6.2.16: tomato container garden

Vanilla Cupcakes with Marshmallow Filling

Made a few cupcakes to take to a gathering last Sunday - I liked the filling from last week's cupcakes that I took to my niece's soccer party but I didn't have pudding or cool whip and since I was making these last minute I didn't have time to run to the store. So I searched my baking cupboard and found some marshmallow fluff and winged this filling - which turned out great so I'm sharing! Mix together the fluff with 1/2 stick of butter at room temperature. Add a dash of vanilla and a pinch of salt. Add half and half or milk to get the consistency needed to fill - you don't want it stiff or it won't go down into the cupcake, but not too runny either. Think pudding-ish. I chopped up a handful of white chips and stirred them in for a little texture. Fill a pastry bag fitted with a large tip, push the tip into the top of a cupcake and gently squeeze. You'll know that it's filled enough when the cupcake just starts to bulge - obviously if you squeeze in too much you'll have a blowout hahahahah, not all bad since you get to eat the ones that break open ;)

6.1.20: wine cork plant markers

Memorial Day '21

 A couple of interesting facts I didn't know regarding Memorial day:

• there is a National Moment of Remembrance Act that asks for a moment of silence at 3:00 local time this afternoon. 
• flags should be flown at half-staff from sunrise to noon, and then raised to the top until sunset to honor the nation's battle heroes. 

'Remember to remember' ❤️

5.31.20: 🔥week 22

5.31.19: MSIH: dorito casserole

5.31.18: sweet potato hash

5.31.17: mini oreo cheesecake with chocolate mousse topping by Brooke

5.31.16: homemade croutons 

🔥Around the Campfire (week 22)

Dear Campers ~

Here's a quick recap incase you missed anything at MMDC last week:

Posts ~

5/23: 🔥week 21 

5/24: cream filled cupcakes and sprinkle blend

5/25: tip-sy tuesday: iced coffee

5/26: gift tag and card (all-in-one)

5/27: firecracker meatballs

5/28: red, white, and bleu potato salad

5/29: patriotic brownies

What's Cooking ~

• burgers on ciabatta rolls, potato salad, cole slaw
• grilled marinated thin chicken breast, caesar salad
• pork chops, mixed veggies, mashed cauliflower
• brats, cheesy potatoes
• bone-in marinated chicken, roasted asparagus, carba-nada pasta w/light alfredo

Isn't this painted flower pot a great idea? And seems pretty easy, especially if you have a star stamp or stencil.  I am so going to steal this project and make it!

Happy Memorial Day weekend! Keeping this short and sweet again because I've got to run and make more cupcakes to take to an afternoon get-together today. Hope you have a great weekend!

Sincerely ~

Jill 

camp counselor 

Patriotic Brownies

Going to my sister's today for a Memorial Day get-together, I initially said I'd bring deviled eggs but she said if I wanted blog post ideas she had a couple recipes she'd been wanting to try (more like wanted me to make for her hahaha). Sure, I always like to make new things so I can blog about them and share with you! One is for peanut butter cheeseball and the other for a wedge salad dip thing - since neither of those are very patriotic for the holiday I decided I'd also make some easy brownies with lots of red, white, blue, and silver star sprinkles. If you're looking for a quick dessert idea for this weekend check these out!

I cut a standard 8x8" pan of brownies into 16 pieces and then cut some of those in half - you know there's always too much food at a dish-to-pass picnic so I figure some smaller bites of brownies will be a good option for people.

I've been pre-slicing and individually portioning desserts for the past year to help spread the (sugar) love and not germs! 

 

5.29.20: flower seed bombs

5.29.19: banana bread

5.29.18: goat cheese mousse

5.29.17: happy memorial day (check out the star cookies!)

5.29.16: smashed red potatoes and summer slaw

Red, White, and Bleu Potato Salad

This is a repost from 2016 - a great dish for any Memorial Day celebrations (or just make and eat it by yourself any ol' time you want potato salad haha!):

Dave doesn't love potatoes (gasp! I could live on potatoes alone) but he does like potato salad - he 
likes it so much that when I don't have time to make it for him he'll go buy it at the grocery store for himself. A couple months ago he "accidentally" bought a different kind that had bleu cheese and bacon in it -  he said it was an accident but I'm pretty sure he saw bacon and just wanted it - and it inspired me to make a patriotic red, white, and bleu potato salad for July 4th this year.  I haven't googled it but I'm sure there are tons of recipes, I just winged this one.

Red potatoes, celery, mayo, a dash of mustard, salt and pepper, bleu cheese. No bacon (sorry Dave), I figure the potatoes, mayo, and cheese make it "red, white, and bleu" so bacon not necessary as far as I'm concerned, I'm sure it'd be a delicious addition if you want it!

I know this is unusual for me but I actually measured things this time so I could be a little more exact in my recipe! I don't know how many servings this makes, it's a pretty big bowl of it so I'd guess around 6-8.

2.5 pounds red skin potatoes
2 tablespoons white vinegar
1/4 cup olive oil
1/2 teaspoon each coarse salt and pepper

• Boil the potatoes until soft when pierced with a fork but not mushy, and drain. Break them up into big bite sized pieces (I use a fork and knife and roughly break them up) and sprinkle with white vinegar and olive oil, coarse salt and pepper. Let them stand until cooled to room temp. (If you love potatoes as much as I do then you'll put a little bit of this mixture in a bowl and have it for a snack, it's really good...just sayin'). 

1 cup diced celery
1 1/4 cup mayonnaise (I use light mayo, can't tell the difference), or as much as you like
1 tablespoon spicy brown or dijon mustard
6 oz. bleu cheese crumbles

• When the potatoes have cooled mix in celery, mayo, and mustard, then fold in the cheese. Adjust seasonings if it needs it.

I have parsley growing in my pallet herb garden so chopped some up to sprinkle on the top, not necessary but nice if you have it.

And of course feel free to add bacon if you want - don't tell Dave though cuz I didn't put it in his and he'll be jealous :)

5.28.20: TBT: pigs in a blanket

5.28.19: tip-sy tuesday: jicama

5.28.18: hasselback butternut squash

5.28.17: travel blog - Scotland

5.28.16: berry trifle

Firecracker Meatballs

Here's another Hello Fresh knock-off, this time it's Firecracker Meatballs which my sis said they love so I thought I'd give it a go. And I'm glad I did, these are great!

I don't love spicy so didn't put very much hot sauce in the firecracker sauce, but then I drizzled it with mild buffalo sauce which was the perfect amount of heat for me. Add as much as you want to make it more or less 'firecracker-y'. This is what I did:

Ingredients:

(for the meatballs)

• 1 lb. ground beef (I buy the leanest possible)
• 1/3 cup panko breadcrumbs
• 1 1/2 T. soy sauce 
• 1 t. ground ginger
• salt and pepper

(for the sauce)

• 1/4 cup mayo (I use light)
• 1/4 cup sour cream (ditto with the light version)
• 1 T. honey
• 2 t. soy sauce
• a couple dashes of hot sauce or sriracha (to taste)

(for serving)

• cooked Jasmine rice seasoned with salt and pepper to taste
• buffalo sauce (optional)

Directions:

Adjust oven rack to the top position. Preheat oven to 425'. 

Combine all the ingredients for the sauce in a large bowl. Set aside 

Combine all ingredients for the meatballs, form into approximately 20 (1 1/2") meatballs. Place on a baking sheet lined with foil. Bake until cooked through 14-16 minutes. Note: if you also want roasted veggies you can add to one half of the baking sheet and bake with the meatballs. 

To serve: Add the cooked meatballs to the bowl with the sauce, toss to coat. Serve over rice. Drizzle with buffalo sauce if desired. 

5.27.20: dill pickle soup

5.27.19: red, white, and blue berry trifle

5.27.18: chicken with apples

5.27.17: travel blog - Scotland

5.27.16: berry topping

Gift Tag and Card

I made this gift tag a bit larger than usual so I could write my message on the backside - tag and card in one. First I stamped the ball jar and flowers on white paper (Stampin' Up stamp set), then quickly colored it in using colored pencils. I didn't even try to color it in perfectly, just lightly filled in the spaces. Trimmed the white paper into a rectangle so it's just big enough for the image. Stuck on a couple little shiny gems to give it some bling. Made a little bow out of skinny ribbon and glued it to the ball jar using a glue dot. Cut out a colored piece of cardstock just a bit bigger than the white stamped rectangle (about 1/4" larger), glue the two papers together; hole punched a corner to tie it to my gift. Simple but cute!

5.26.20: instant flower pot filler

5.26.19: 🔥
5.26.18: tuna orzo salad
5.26.17: travel blog: Edinburgh, Scotland
5.26.16: herb pallet garden (I still use this and it's held up great!)

Tip-sy Tuesday: fluffy iced coffee

This isn't exactly a tip, more like a 'did you know how easy it is to make a fluffy iced coffee at home?'

Do you guys call flavored coffee with or without whipped cream and drizzle that you get at a coffeehouse 'fluffy'? I do!

I don't know (without Googling and I don't care enough to do that haha) the difference in all the iced coffees - frappuccino, macchiato, etc. I usually point at a picture when I'm ordering one or just ask for whichever one is blended (I prefer blended to over ice). And I usually gravitate towards a caramel one. So the other day it sounded good so I threw some things in a blender and ended up with a delicious fluffy caramel coffee and thought I'd share how easy it is to make one. Here's the general idea of what I did, change it to your preferences. 

I didn't think to put it in a clear glass to make the picture prettier! 

1 cup ice cubes

3/4 cup milk (I used 1%)

cold coffee (I didn't measure, probably 1/3 to 1/2 cup)

1 T. caramel coffee syrup (I used sugar free)

1 T. caramel sauce

Put it all in a blender and pulse until smooth. 

Cream Filled Cupcakes and Sprinkle Blend

I've said this before, I love sprinkles and have waaaaay too many (click here for a funny sprinkle story). One of my fave things to do is combine a bunch of different kinds/colors/shapes to make my own sprinkle blend. I was asked if I wanted to make cupcakes for Brooke's soccer senior night and of course I said yes before asking how many they needed - I'm thinking like 35, seems reasonable for a few girls right? Nope. I ended up making 13 dozen!!! Thankfully my sis helped me frost them and add the sprinkles! 

I made up a sprinkle blend using her team colors - I even found little silver edible stars that are SO cute and add a little sparkle to the mix.

For the cupcakes: I doctored boxes of cake mix with an extra egg, sour cream, melted butter instead of oil, a pinch of salt, and 1 teaspoon of vanilla. Bake according to package directions. Note I made regular size and also mini. Remove to racks to cool completely.

Combine 1 box of instant pudding (I used cheesecake flavor) with 3/4 cup whole milk. Whisk for a minute and then fold in 1/2 of an 8 oz. container thawed Cool Whip. Fill a decorator bag fitted with a large tip. Push the tip into the top of each cupcake and gently squeeze a little of the pudding cream mixture into each one. Don't put in too much or the top of the cake will explode! Yep, ask me how I know... 

After filling all of the cupcakes, frost with buttercream (homemade or store-bought, up to you) frosting and add sprinkles. Note: you need to add sprinkles right after frosting each cupcake, if you wait the sprinkles won't stick. Again, ask me how I know ;)

1 down - 149 to go... hahahahahhahaha!