A Sweet gift for a new Teacher~

I'm so excited to learn S'more!

School is approaching quickly for us, and when I came across this cute gift idea for my children's new teachers, I thought it would be perfect. I found it on I Share Everything on facebook. This is a great place for printables, craft ideas and more, so head on over there and 'like' her page on facebook! Here is the adorable (free) printable package topper.

Homemade Zucchini Bread

This recipe came from allrecipes.com, and turned out wonderful. Hope you enjoy it!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
• 
  

• Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Kyah's School Placemat

My daughter Kyah started the first grade today and she was so excited!  Her new teacher requested that the children bring a cloth napkin with their name on it to use as a placemat while eating their lunch.  Well, I didn't want to give up a napkin from one of my sets and why go buy something when I could make it!  Now she has her own custom placemat with her name embroidered on it!

We made the batik a couple of years ago following this fun tutorial.  We had this little scrap left over and used it for the center and the purple corduroy material was from one of her favorite dresses that she has outgrown.  If its good material, we'll use it!

Handmade Tortillas

The other night we were out of flour tortillas for tacos and I didn't want to run to the store.  I made my own from scratch and they were delicious!  Have you ever made tortillas from scratch?  It is easier than I thought.

Handmade Tortillas

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 3/4 cup shortening
• 3/4 cup hot water

Directions

1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.         

Triple Layer Cookie Bars

I got this recipe from the label on the condensed milk can and I was surprised at how good they were.  Next time I think I'll add chopped walnuts to the top.

Triple Layer Cookie Bars

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (7 ounce) package flaked coconut
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 (12 ounce) package semi-sweet chocolate chips
• 1/2 cup Creamy Peanut Butter

Directions

1. Preheat oven to 350 degrees F (325 degrees F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
2. Bake 25 minutes or until lightly browned.
3. In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.
4. Cool 30 minutes. Chill thoroughly. Cut into bars. Garnish as desired. Store loosely covered at room temperature.

Grandma's Strawberry Rhubarb Pie

If you love Strawberry Rhubarb pie, this is a really great recipe.  If you don't love it, you will after trying this recipe!  Click here to go to the original recipe.

Ingredients

Crust:

• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water

Filling:

• 2 1/2 cups chopped red rhubarb, (fresh is better but I could only find frozen pieces)
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• Large granule sugar

Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

 

Filling Preparation: 

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.