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.

My old skirt = a new dress for my daughter

This dress is so cute, and it was easy to make!

I have finally come to terms with the fact that, after having three children, I will never be a size 2 again.   So... instead of tossing out one of my favorite skirts... I turned it into a dress for my six year old!

I just turned it inside out and cut off the zipper. 

I then sewed it back together where the zipper was and sewed a hem along the top of the dress. 

Before finishing the hem, I slipped in some one inch thick elastic and stitched it to itself. 

Lastly I just made some straps from some thick grosgrain ribbon and two buttons.

That it!  See, I told you it was easy!

Smores Cone!

One of my favorite blogs that I read made these treats in a mini version, since I didn't have any of the right ingredients in mini version we used what we had!

Her version is here. We used normal sized cones, two sections of a Hershys bar (chopped up) and EXTRA LARGE marshmallows :)

Just fill the bottom half of the cone with the chocolate pieces and then stick the marshmallow on top. Place in a broiler oven for 1-2 minutes (keep an eye on this part) And then let cool for a couple of minutes.

My son said this was one of his most favorite desserts ever!

Here he is in shock at how good it was, and showing the yummy chocolate part in the end!

Hope you enjoy this fun summer treat as much as we did!

Homegrown Sunburst Squash

Here is another way to prepare Sunburst or Pattypan squash.

The ones pictured here are from our garden and might have crossed with our zucchini, but they are sure delicious!

Stuffed Sunburst Squash

• 4 medium Pattypan Squash
• 2 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil (extra-virgin is best)
• 1 clove minced Garlic
• 1 teaspoon Soy Sauce
• 1 bunch Fresh Spinach, washed and finely chopped
• Salt and Pepper to taste
• 1 dash Cayenne Pepper (optional)
• 1 large Egg, lightly beaten
• 1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)

1. Preheat oven to 375 degrees.
2. Fill a large pot 3/4 full of water and bring to a boil.
3. Place squash in boiling water and boil for 5 minutes.
4. Drain the water and allow squash to cool.
5. Cut a thin slice from the bottom of each squash so that they will stand on their own.
6. Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
7. Melt butter and oil in a skillet over medium heat.
8. Add garlic and sauté until soft.
9. Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated.
10. Move the spinach mixture to a bowl and allow to partially cool.
11. Season with salt, pepper, and optional cayenne pepper to taste.
12. Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix well.
13. Add a small amount of the squash insides and discard the rest of the insides.
14. Spoon the spinach/cheese mixture into the squash shells.
15. Place the stuffed squash in a single layer in a baking dish.
16. Sprinkle the remaining cheese on top.
17. Pour hot water into the pan to fill about 1/2 inch.
18. Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny.

Or try this recipe:

Baked stuffed pattypan squash

• 4 Pattypan Squash, washed
• 1 Onion, chopped
• 1/2 lb. lean sausage, chopped
• 3/4 cup Parsley, chopped
• 1 1/2 cups Bread Crumbs
• 1/2 teaspoon Pepper
• 1 Tablespoon Olive Oil

  1.  Preheat oven to 350 degrees.
  2.  Cut squash in half (horizontally) and hollow.
  3.  Chop onion finely.
  4.  Crumble the sausage into a pan and cook until no longer pink.
  5.  Remove sausage from pan and set aside.
  6.  Add onion to the pan with sausage fat and cook about 2 minutes or until soft.
  7.  Mix together in a bowl the sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water.
  8.  Divide mixture among squash halves.
  9.  Brush the tops of the stuffed squash with olive oil.
10.  Place squash in single layer in baking dish just large enough to hold all of the squash.
11.  Fill baking dish with 1/2 inch water.
12.  Cover and bake 30 minutes.
12.  Uncover and continue baking about 15 minutes or until stuffing is browned and squash is tender.

Pirate Birthday Party!

My son Oliver is turning 3 soon and we are planning a pirate birthday party in our backyard.  He has been into pirates ever since we took him to Disneyland last spring and he rode the Pirates of the Caribbean ride.  Although he has never seen the movie, he knows all the characters and a pirate themed party was what he wanted!  I bought Disney's Ultimate Swashbuckler Collection from iTunes for some pirate background music to play outside while everyone is swimming and party-ing it up.  I was planning on making my sister's pirate hat cake you can see here. 
Also, here are a few things I made for his party:

A treasure map invitation

The invitation reads: 

Avast Ye Scallywags!
Hoist yer anchors and set sail to celebrate
Captain Oliver's third birthday.
Chart yer course for (our address)
on the twenty fourth of July at two o'clock or walk the plank!
Come dressed to swim unless ye are a Landlubber!
Arrrrrr... ye coming to the party?  (our phone number)

I drew the map and compass and found a scripty font for the words.
I printed the invitations on parchment paper and cut rough edges with scissors to look like it was torn.

Pirate Flag

What pirate party would be complete without a pirate flag!  I lucked out and found half a yard of black felt in the clearance bin at our local fabric store for $2!  I then got some white sticky-back felt in white.  I then found a skull and crossbones picture online that I used as my inspiration.  I followed This tutorial (well sort of) to make the flag.  I sewed a thin pocket in one side so that I could slide in a wooden dowel.  This was so easy to make, and could have been done with no sewing at all.

Pirate Photo Board

 Just for fun, I found a large piece of cardboard and painted this pirate on it.  My kids have had so much fun playing with it already!  I had to put a chair behind it for the little one to put his face in.

Arrrrr!

Captain Oliver on his big day!

I also bought this shirt for the birthday boy and drew the skull and crossbones on the pocket with a bleach pen.  Can't wait to do more bleach pen crafts, this one was fun!