Make My Day Camp

Friday, October 4, 2024

Blueberry Pie Filling Muffins

I followed this recipe exactly other than I didn't add fresh blueberries, and I think these muffins would have been better if I would have added them. The flavor is good, and they look really pretty - I baked mine for 18 minutes and it was a couple minutes too long, they were a touch dry. Start checking these at around 16 minutes. I just copied and pasted from the site and for some reason I have a long narrow post, weird. Hopefully it isn't too hard to follow in this format, if so click here for the original source (Betty Crocker) and make them following their post.

Filling
2/3cup blueberry pie filling (from 21-oz can)
1/3cup fresh blueberries
Streusel
1/2cup old-fashioned or quick-cooking oats
1/4cup Gold Medal™ all-purpose flour
1/4cup packed brown sugar
1/4teaspoon ground cinnamon
2tablespoons cold butter, cut into small pieces
Muffins
3/4cup milk
1/4cup vegetable oil
1egg
1tablespoon grated lemon peel
2cups Gold Medal™ all-purpose flour
1/2cup granulated sugar
2teaspoons baking powder
1/2teaspoon salt
Steps
1
Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
2
In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
3
In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
4
Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
5
Sprinkle streusel evenly over batter and blueberry mixture in each cup.
6
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.

10.4.23: turkey meatball soup
10.4.22 breakfast banana splits
10.4.21: Halloween tree
10.4.20: 🔥week 40
10.4.19: vietnamese spring rolls

10.4.18: skeleton hand wreath

10.4.17: sissy's Halloween decor

10.4.16: photo coasters

10.4.15: pumpkin bisque

Thursday, October 3, 2024

How to Add Fonts to Cricut Design Space

Here's a Cricut tip I did not know until recently - you can add your own fonts to Cricut design space! That might not deserve an exclamation point in your world, but it does in mine hahaha. Cricut has lots of free fonts, and many many more if you pay for them - but even then it's sometimes hard to find the 'perfect' look you're going for.

This is how I do it:

1. find a font online that I like, so far I've been using Dafont with great success and they have thousands to choose from. You can preview what the font will look like using your custom words so you know exactly what it will look like if you have a specific project in mind.

2. download the chosen font - click the download button and (for me at least) it goes to my download folder. In this case I downloaded 'Himallya', see blue arrows:

3. open the download folder, click on the font, it opens in another screen and you click install.

4. open Cricut design space; start a project, add a text box from the options on the left side, click the box under 'Font'' in the top left corner and a screen opens with 4 tabs across the top: 'Cricut', 'System', 'Bookmarked', and 'Recent'. Click on 'System' and it will show you all of the fonts that you have on your computer. And now the new font you just downloaded onto your computer will be listed under the 'System' tab. Scroll alphabetically to find it.

10.3.23: TT sweeping up broken glass

10.3.22: dividing iris plants

10.3.21: 🔥 week 40

10.3.20: Parmesan bubble bread

10.3.19: 30-day plank challenge

10.3.18: molasses oatmeal cookies

10.3.17: my sister made creepy donut hole eyeballs

10.3.16: make a tassel keychain or purse charm

10.3.15: how I decorate our front porch

Wednesday, October 2, 2024

Crock Pot Pork Chops (with gravy)

Even tho this recipe says it's best with bone-in chops, I made it with thick-cut boneless mostly because I wanted to try the sauce - I've never made it with a combo of condensed soups (usually I do all mushroom) and we both thought it was great. I made it while camping so didn't have all of these ingredients - I omitted the paprika and garlic powder, as well as the onion because Dave doesn't like. I also didn't brown the chops first and that would have added extra flavor - but like I said, we're up north and I didn't feel like dirtying another pan! Here is the recipe I found here, as written:

2 things about my photo:
1 - it looks like I remember to take it after eating half a chop, but
really I cut it in half first and should have arranged it better!
2 - it looks like I went a little heavy adding pepper hahha.

4 pork chops thick with bone-in is best, about 3 lbs

salt and pepper to taste

½ teaspoon paprika

½ teaspoon garlic powder

1 tablespoon olive oil

10.5 oz condensed cream of mushroom soup

10.5 oz condensed cream of chicken soup

¾ cup beef broth I prefer low sodium

2 cups mushrooms sliced

1 small onion sliced

Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side).
Remove pork, add soup and broth to the pan and whisk to release any brown bits in the bottom.
Place mushrooms and onions in the bottom of the slow cooker. Top with pork and pour the soup mixture over the top.
Cook on low for 7-8 hours or until pork is tender. Thicken sauce with a slurry (see notes) if desired. Serve over rice, potatoes or noodles.

Notes

*The best pork chops for this recipe include blade chop, shoulder chop, sirloin chop, or tenderloin chops. Leaner cuts do work but the results are not as tender.

Use the canned soups directly from the can, do not add milk or water. Any type of "cream of" soup will work, the combination in the recipe is our favorite.

If your pork chops are not tender they likely need more time.

To make a cornstarch slurry combine 1 tablespoon each cornstarch and water. Whisk into the sauce in the slow cooker and let it thicken for about 5 minutes.

10.2.23: swirled frosting

10.2.22: missed

10.2.21: quesadilla wrap hack

10.2.20: popsicle stick frankenstein

10.2.19: spinach salad with dates and pita croutons

10.2.18: baggie wreath

10.2.17: caramel apple pudding shots

10.2.16: vegetable soup

10.2.15: bloody candles

Tuesday, October 1, 2024

Tip-sy Tuesday: Keurig Pod Press

When making mini cheesecakes for Brooke (click here for that post) I read a tip that worked perfectly - put the graham crust in the bottoms of a mini-muffin tin and press in place using a Keurig pod. It's the exact right size

10.1.23: 🔥 week 40

10.1.22: oops - missed a day

10.1.21: stuffed eggplant

10.1.20: MSIH: italian meatball soup

10.1.19: TT: dividing batter

10.1.18: peeping tom pumpkin

10.1.17: hello October

10.1.16: coffee treat

10.1.15: mossy halloween wreath

Monday, September 30, 2024

Felt Photo Album Cover

When cleaning out my craft closets I came across another project I used to make all the time as gifts - felt-covered photo albums. I'd cut out a simple felt shape (scottie dog was a favorite!) and add sequins and beads, then hand sew it to a piece of felt large enough to wrap around an album. For the inside pieces I cut a coordinating color of felt strips and sewed them on either end of the outside cover to create pockets to hold the album in the cover. Easy!

In this example the album is 6.25" tall by 4.5" wide and has maybe 20 pages. The outside cover is blue felt cut 6.75" by 10.25" wide (to wrap around the album). Inside green fabric pieces are each 6.75" by 2.5". Scottie is out of dark gray felt, with sequins and little seed beads sewn on top.