2025 Blogiversary Winner....

Thanks for everyone who left a comment or a like to enter the 10 year blogiversary contest - and the winner is...drumroll...

 Congrats Kyle!! I'll text you to see what store you want your $35 gift card from :) 

9.20.24: ganache truffles

9.20.23: chocolate chip cookie pie

9.20.22: thru the years

9.20.21: 30 minute tomato sauce 

9.20.19: hairy pretzels

9.20.17: funfetti cake dough brownie layer cake

9.20.16: finish what you start

Mexican Street Corn Salad re-run

Macey gave me a ton of corn from the farm and it is amazing!!! I asked for 12 ears and she brought me like 30 - and I really don't want it to go to waste, it's way too delicious to not eat every kernel hahaha. I figure I'll freeze some but I also remembered this fantastic recipe for Mexican Street Corn Salad, I posted the recipe back in '19 so I'm sharing it again in case you need a refresher! It takes 6-7 ears, now is a good time to make the salad seeing as I have an abundance of corn today.

Original post from July '19:

I found this recipe at melskitchencafe.com when looking for an idea for a summer side dish - I cannot even begin to tell you or describe how good this is! Everyone loves it, I actually made it twice in one week we love it so much. I did it with both fresh and frozen (unthawed) corn kernels, I prefer the texture of the fresh corn but the frozen is a very close second. It took a lot longer to get a nice golden color on the kernels (I did it in a pan, not grilled) didn't grill the corn on the cob, just cut the kernels off and cook them in a skillet as directed for the frozen corn. It took me a lot longer to get a nice golden color than the recipe states, but it's worth the little extra time. Mmmmmmmm this is the best! 

 for the corn:

• 3 to 4 cups frozen or fresh corn kernels  OR 6 to 7 ears fresh corn on the cob
• 1 T. butter
• 1 T. oil

for the dressing:

• 1/4 cup mayonnaise (I used light)
• 1/4 cup sour cream (I used light )
• 1/4 cup copped fresh cilantro, plus more for serving if desired
• 2 T. lime juice
• 1 t. chili powder
• 1 t. salt
• 1/4 t. ground cumin
• 1/8 to 1/4 t. paprika (or smoked paprika)
• pinch black pepper

for the salad:

• 1/4 to 1/2 cup crumbled cheese (like quest fresco, cotija, or feta)
• lime wedges or slices, for garnish if desired

                                     

Directions:

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob. 

For the dressing:

In a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper. 

                            

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed. 

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

makes 6 servings

click here for original source

9.19.24: harry potter visor

9.19.23: TT front loading washer

9.19.22: thru the years

9.19.21: 🔥 week 38

9.19.20: meaty minestrone

9.19.19: card stock gift box

9.19.18: strawberry swirl cheesecake

9.19.17: paper mugs

9.19.16: Steve's mac and cheese

9.19.15: dog crate cover

Cream Cheese Stuffed Peppers

Jen and I picked a bunch of veggies at the farm, they had a ton of banana peppers that I didn't know what to do with or if I'd even like them because I do not like spicy food - she assured me banana peppers are mild and she likes to fill them with cream cheese mixed with any veggies she has on hand. So I trusted her and picked a dozen, I haven't made them yet but she went home and made these for lunch after we picked them and they sound so good I will definitely be making them! 

Her filling this time was leftover cooked spaghetti squash chopped, chopped swiss chard, tomatoes, light cream cheese and light sour cream. Split the peppers in half lengthwise, remove any seeds, top with the filling and bake or air fry until they are heated thru. 

9.18.24: and the winner is...

9.18.23: and the winner is...

9.18.22: 🔥 week 38

9.18.21: Crocheted Afghan for Brook

9.18.20: kid craft: painted mason jars

9.18.19: German chocolate poke cake

9.18.18: plant hanger

9.18.16: Steve’s Mac and cheese

9.18.15: laundry room tip

Chocolate Raspberry Cupcakes

I made cupcakes for Dave's ukulele groups 16th anniversary - I gave him a couple flavor ideas and he picked chocolate with raspberry filling. I haven't made the filling this way before so I'll share what I did (and what I'll do differently next time).

I doctored a Devil's Food cake mix with an extra egg, swapped milk for water, swapped melted butter for the oil, added a teaspoon of vanilla, a big scoop of sour cream, and about 1/3 cup mini chocolate chips.  Bake according to package directions. I got 24 regular-sized cupcakes and 24 mini cupcakes. Cool completely.

For the filling I combined a large jar of marshmallow Fluff with a stick of room temperature unsalted butter until well combined and fluffy. Add a teaspoon of vanilla, a pinch of salt, and a *scoop of seedless raspberry jam. Gradually add in powdered sugar if the filling is too runny, until you get the consistency you need to put it in a piping bag fitted with a large 1M star tip without it running out. I made the mistake of not getting it thick enough and it was messy! I probably put in 1/3-1/2 cup of jam and that was too much and made the filling very runny (I didn't measure, just scooped straight out of the jar), next time I will start with maybe 1/4 cup and see if that makes it firmer. To fill the cupcakes, poke the 1M tip into the middle of the cupcake and squeeze gently. 

I frosted them with chocolate ganache frosting: 

• 1 1/2 cups heavy whipping cream (half and half or whole milk will also work)
• 12 oz. semi-sweet chocolate bar, finely chopped
• pinch of coarse salt, optional
• 1/2 t. vanilla, optional

Heat the cream to just below boiling, do not boil. (note: I warm the cream in a glass measuring cup in the microwave, start with 1 minute and if it isn't hot enough add 30 seconds and check again).

Put the chopped chocolate in medium bowl and pour the hot cream over. Cover and let stand 5 minutes. Whisk until the chocolate has melted completely and is smooth. Add a pinch of salt and vanilla if desired. 

Cover and let the melted chocolate cool, it will fully cool within 3 hours at room temperature. Whip it on medium-high until light and fluffy, about 4 minutes. 

Unfortunately I forgot to take a picture - they actually looked just like these cupcakes tho that I made for his group when I first started this blog:

9.17.24: TT removing oil stain from clothes

9.17.23: 🔥 week 38

9.17.22: and the winner is...

9.17.21: winner winner...

9.17.20: MSIH - Mexican jalapeno poppers

9.17.19: TT - apple chart

9.17.18: make a giant candy card

9.17.17: apricot, pine nut, goat cheese spread

9.17.16: german chocolate cake

9.17.15: organizing craft room

9/16 ~ 10 years!

Today is Make My Day Camp's 10th blogiversary! If you missed yesterday's post I'm holding a drawing for a $35 gift card to say thank you to one lucky person for reading the blog - your support over the years has been great and much appreciated!

There are a couple ways to enter to win:

• leave your name or a comment here on the blog, please include your name because most of the time it just says 'anonymous' for some reason
• like today's post or leave a comment on the blog facebook page
• text or email me 

You have until 10:00 a.m. EST Wednesday morning (9/17) to enter, I will randomly draw a name and let you know. On your mark, get set, GO!!! Good luck 🙂

PS: I've been getting lots of views from out of the country, probably automated phishing attempts, but just in case there are actual eyes on the blog haha I am limiting entry to the U.S. 

PSS: It's been 10 years - I still have no idea what I'm doing, but I''m going to keep doing it...I have way too many unfinished projects to stop now hahaha. 

9.16.24: 9 years 

9.16.23: 8 years 

9.16.22: 7 years

9.16.21: blogiversary

9.16.20: 5 Year Anniversary

9.16.19: enter to win

9.16.18: 🔥 week 37

9.16.17: MMDC Turns 2

9.16.16: Celebrate!

9.16.15: first ever post: Sprinkles

10 YEAR Blogiversary Contest

This isn't the first time that the blog anniversary snuck up on me and I wasn't prepared ahead of time! I wasn't paying attention and tomorrow will be 10 years since I started Make My Day Camp! That's 3638 posts in all - crazy!

I'm so thankful that you are here at camp with me - whether it's looking for craft ideas or recipes, getting some tips, reading my silly stories and book reviews, seeing what my friends and family contribute on guest posts, being inspired to be creative...whatever the reason, I'm happy you're here whether it's been for all 10 years (in which case, thank you!) or if you've just found this blog (and if so, welcome!).

To thank everyone for joining me on my blog journey, and to celebrate 10 years, I'm giving away a $35 gift card (your choice of store as long as I have access to it, but I'm partial to the crafty ones like Michaels, Hobby Lobby...). 

There are a couple ways to enter to win:

• leave your name or a comment here on the blog, please include your name because most of the time it just says 'anonymous' for some reason
• like today's post or leave a comment on the blog facebook page
• text or email me 

You have until 10:00 a.m. EST Wednesday morning (9/17) to enter, I will randomly draw a name and let you know. On your mark, get set, GO!!! Good luck 🙂

PS: I've been getting lots of views from out of the country, probably automated phishing attempts, but just in case there are actual eyes on the blog haha I am limiting entry to the U.S. 

9.15.24: 🔥 week 37

9.15.23: words

9.15.22: 7 years later...

9.15.21: year 6!

9.15.20: strawberry cheesecake poke cake

9.15.19: 🔥week 37

9.15.18: when your sister blogs for you...

9.15.17: wall decoration by Brooke

9.15.16: first year blog anniversary 

🔥 Around the Campfire (week 37)

Dear Campers ~ 

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

Posts ~

9/7: 🔥 week 36

9/8: shredded beets

9/9: TT storing boursin cheese 

9/10: no-bake fruit pie filling cheesecake 

9/11: helmet stripes 

9/12: slow cooker boursin chicken and pasta 

9/13: words  (happiness starts with a wet nose)

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

9.14.24: words (bit stressed)

9.14.23: MSTI: tortilla pizza

9.14.22: camping rag wreath

9.14.21: TT - truck bed organizer (short person solution!)

9.14.20: cake topper

9.14.19: 4th Anniversary

9.14.18: how to use a Big Shot 

9.14.17: road trip - S. Dakota

9.14.16: pina colada cupcakes

9/13 ~ Words

9.13.24: creamy baked pasta 

9.13.23: sweet potato breakfast hash

9.13.22: TT table covering

9.13.21: chocolate cola cupcakes

9.13.20: 🔥 week 37

9.13.19: MSIH - zucchini breads

9.13.18: card with gift holder 

9.13.17: road trip - Mt. Rushmore

9.13.16: wine cork keychain 

Slow Cooker Boursin Chicken and Pasta

I saw this recipe while on the all recipes site looking for coconut cream pie recipes, and yum did it look and sound great! I have a crockpot in the camper and decided to make this on a cold rainy night. Easy and delicious, I followed the recipe almost exactly (for once haha) other than I used a 28 oz can of drained diced tomatoes and added a little Italian seasoning, the recipe doesn't say what size can and I don't know what "Italian-style" means so I winged it haha. I didn't have spinach so served it with a side of steamed broccoli. Some of the reviewers said it was too runny and would use less broth but I found this to be almost too thick and added a little water at the end to loosen it up. 

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 1 can Italian-style diced tomatoes

• 2 cups chicken broth

• 1 cup orzo pasta

• 2 (5.2 ounce) packages garlic and herb flavored Gournay cheese (such as Boursin®)

• 5 ounces baby spinach

• 1 teaspoon lemon juice (optional)

  
  

  

  
  

Directions

1. Place chicken into a slow cooker; season with salt and pepper. Top with tomatoes and pour chicken broth around chicken. Cook on High for 2 hours or on Low for 4 hours. 

2. Remove chicken from slow cooker and cut it into 1-inch pieces; return chicken to slow cooker. Stir in orzo and Boursin cheese. Cook on High until pasta is tender and liquid has been absorbed, 35 to 40 minutes. 

3. Stir in spinach until wilted and season to taste with salt and pepper. Stir in lemon juice. Serve immediately.

   Nutrition Facts             

   calories448 total fat 20g saturated fat 10g cholesterol 145mg sodium967mg total carbohydrate 15g dietary fiber 2g total sugars 2g protein 49g vitamin c11mg calcium 398mg iron 3mg potassium 577mg

recipe found here 

9.12.24: antipasto skewers 

9.12.23: TT microwaving corn on the cob tip

9.12.22: dust if you must

9.12.21: 🔥 week 37

9.12.20: sausage and potato soup

9.12.19: lemon zucchini bread

9.12.18:  how to make 'perfect' cheesecake

9.12.17: road trip - eclipse hunting

9.12.16: wood canister holder (junkin' with Candy)

Helmet Stripes

I have a plain white helmet I wear when driving my Vespa - I looked at it the other day and wondered to myself why I never decorated it, I mean everything else gets decorated if it stands still long enough and catches my attention LOL.  

I have colored electrical tape that I thought would work good to add stripes, it's stretchy so it was easier to follow the curve of the helmet. At first I just did one blue stripe and one red stripe (my Vespa is named "Liberty" and is red, white, and blue) but after sleeping on it (the idea, not the helmet hahahaha) I decided to cut a second stripe half the original width in both colors and stuck them next to the fuller stripe. I cricuted the words 'speed racer' and a turtle because I thought it's funny, but then decided to leave the helmet with stripes only - look at me showing restraint LOL 

I think it turned out super cute! 

I'll put these on something else:

9.11.24: miniature wedding cake 

9.11.23: hem guide

9.11.22: 🔥 week 37

9.11.21: 9/11 20 years

9.11.20: dill pickle dip

9.11.19: zucchini bread

9.11.18: blueberry sauce

9.11.17: "sweet" candy gift

9.11.16: 'where were you' lyrics