Peanut Butter Candy

1/2 stick butter
1 box 10X confectioners sugar
1 teaspoon vanilla
Peanut butter to taste

Mix, roll out, spread with peanut butter. Roll up like a jelly roll and slice.

Artichoke and Tomato Pasta (from Weight Watchers)

Serves: 6
Points per serving: 4

6 ounces uncooked bow-tie noodles
1 can (16 ounces) artichoke hearts, drained and halved (not oil packed)
1 cup chopped ripe plum tomato
1/4 cup torn fresh basil leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup crumbled feta cheese

Cook noodles according to package directions. Rinse under cold running water, drain well and set aside. In large bowl, combine remaining ingredients except cheese, add noodles and toss to coat. Refrigerate for about one hour, serve sprinkled with cheese.

Saucy Chicken (from Weight Watchers)

Serves: 4
Points (per serving): 4

2 cups chicken broth, divided
1/4 cup seasoned flour (flour mixed with a dash of salt and pepper)
4 - 4 oz skinless, boneless chicken breasts
1- 16 oz. can stewed tomatoes
4 scallions, chopped

Pour 1/2 of the broth into wide bowl, place flour mixture on plate. Dip each chicken breast in broth, then flour, turning to coat all sides. Spray 10 or 12 inch non-stick skillet with non-stick cooking spray. Cook chicken over medium heat, turning once, until browned on both sides. Remove chicken from skillet, set aside. Add any remaining flour to skillet, cook, stirring constantly until browned. Slowly stir in 1/4 cup of the broth, cook until thickened. Gradually stir in remaining broth, cook, stirring constantly until slightly thickened. Add tomatoes and scallions to skillet, bring to boil. Reduce heat to low, return chicken to skillet and simmer until cooked through, about ten minutes.

Basic Meat Loaf

2 lbs. lean ground beef
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground pepper
3 slices bread, soaked in 1/2 cup skim milk
1 large onion, grated
1 clove garlic, minced
2 tablespoons Worcestershire sauce
3 tablespoons chili sauce
1 teaspoon dry mustard

Preheat oven to 375 degrees.

Combine all ingredients and mix well. Pat the meat mixture into a loaf shape and place on an oiled, flat baking dish. Bake 50 to 60 minutes.

Nursing cover and burp cloths

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Originally uploaded by dpva94

For my friend Matt's sister, Amy, I ended up making twelve burp cloths and the nursing cover here. I liked the nursing cover because the fabric was dark, but it was not oppressively heavy - making nursing comfortable for mother and baby.

Burp cloths

Burp cloths
Originally uploaded by dpva94

These were made for my friend Matt's sister, Amy, for the birth of her baby girl Danielle. It was nice to be able to make something myself and have it be useful at the same time

These were easy to make and helped get rid of some of my fabric scraps. I used the baby diapers with the absorbent padding and sewed all cotton fabrics to them in various colors and patterns. When making these, I made sure everything was pre-washed in Dreft, so my friend Amy could use them for her baby right out of the box.

Bento Box quilt top

Bento Box quilt top
Originally uploaded by dpva94

When I made this quilt top, I used between forty and fifty different Asian or Asian-inspired fabrics. It was quite a hunt, but it was fun going to different stores and finding the different ones.

The top is now sewn together and I had started the quilting, but didn't like how the quilting was turning out, so I am now working on ripping it out. Slowly but surely... very slowly.

Coconut Macaroons (recipe courtesy Ina Garten's Barefoot Contessa Family Style)

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Originally uploaded by dpva94

I have made these several times for work parties, baby showers, or just because I have that craving for something sweet. The nice thing about this recipe is that it is very easy to do and very fast, and are good dipped in milk chocolate (as shown) or dark and white as well.

Ingredients

* 14 ounces sweetened shredded coconut
* 14 ounces sweetened condensed milk
* 1 teaspoon pure vanilla extract
* 2 extra-large egg whites, at room temperature
* 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Dungeness Crab Cakes (from Fulton's Crab House - Walt Disney Resort Pleasure Island)

Makes: 12 crab cakes

2 1/2 pounds Dungeness crabmeat
1 1/8 cups oyster cracker crumbs
1/8 cup hickory-smoked mustard
3 lemons, each cut in half
1/8 cup mayonnaise
1 teaspoon Old Bay seasoning
1 egg (each)
3 tablespoons butter, melted

Preheat oven to 425 degrees. Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster cracker crumbs and Old Bay seasoning. In another bowl mix mayonnaise with mustard and egg, and then combine with the crab mixture until well blended. Divide mixture into 12 1" thick cakes. Place cakes on buttered baking sheets and drizzle a few drops of butter on each. Place in a preheated oven and back until golden brown, approximately 15 to 20 minutes. Garnish with lemon halves and serve with Fulton's Mustard Sauce.

Creamy Chicken Stir Fry (from Campbell's Soup Kitchen)

Serves: 4

1 lb. skinless boneless chicken breasts, cut into strips
3 cups cut up vegetables (use a combination of broccoli flowerets, sliced carrots and green or red pepper strips)
1 can Campbell's 98% Fat Free Cream of Mushroom soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice

Spray skillet with vegetable cooking spray and heat over medium high heat for 1 minute. Add chicken in 2 batches and stir fry until browned. Set chicken aside. Remove pan from heat. Spray with cooking spray, reduce heat to medium.
Add vegetables and stir fry until tender-crisp. Add soup, water and soy sauce, heat to a boil. Return chicken to pan and heat through. Serve over rice.

Chicken Pizza (from Hidden Valley Ranch)

Serves: 8

1/2 cup Hidden Valley Ranch Dressing
1 package (3 ounces) cream cheese, softened
2 tablespoons tomato paste
1 cup chicken, cooked and chopped
1 12" ready-to-eat pizza crust
1/2 cup roasted red pepper strips, rinsed and drained
1 can (2 1/4 ounces) sliced ripened olives, drained
1/4 cup chopped green onions
1 cup shredded mozzarella cheese

Preheat oven to 450 degrees. Combine dressing with cream cheese and tomato paste. Stir in chicken, and spread mixture on pizza crust. Arrange peppers, olives and onions on pizza, sprinkle whole pizza with cheese.

Bake at 450 degrees for 15 minutes or until hot and bubbly.

Chicken Breasts in Mushroom and Beef Sauce

My mom used to make this for the family when I was a kid. I liked this because it tasted like it took a lot more time to cook than it did! Good for times when you don't have a lot of time to cook.

6 (1-2 packages) boneless, skinless chicken breasts
1 package dried beef
1 can cream of mushroom soup
3 slices bacon
3/4 cup sour cream

Pull apart dried beef and place in bottom of baking dish. Mix mushroom soup and sour cream together and spoon/spread over dried beef. Roll chicken breasts up and place on top of mixture. Place 1/2 slice of bacon on each piece of chicken, twist bacon into a "V" shape.

Bake at 325 degrees for 1 1/2 hours.

Athenian Chicken (from Perdue Farms)

Serves: 4

1 package boneless chicken breasts
1 1/2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, peeled and crushed
Ground pepper, to taste
Oregano, to taste
4 ounces feta cheese, sliced

Place chicken in a shallow baking dish. Add oil, lemon juice, garlic, oregano and pepper. Toss chicken with seasonings, cover and marinate (refrigerated) for at least 1/2 hour.

Grill or broil chicken 6 to 8" from heat source for 15 minutes, turning 2 or 3 times. Please feta slices on top of chicken and continue to cook for 3 to 5 minutes until cheese softens and chicken is cooked through.

Greek Potato Wedges (from Perdue Farms)

Serves: 4

4 red potatoes
1 1/2 tablespoons olive oil
1 clove garlic, peeled and crushed
Salt to taste

Boil 4 unpeeled potatoes for about 20 minutes, until just tender. Allow to cool, then cut lengthwise into quarters. In a small bowl, combine olive oil and garlic. Brush potatoes with garlic flavored oil and sprinkle lightly with salt. Grill or broil for 5 to 6 minutes or until hot and lightly browned.

Green Bean Bake (from Campbell's Soup Kitchen)

Makes: 4 cups

1 can Campbell's Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
3 cups cooked green beans
1 can (3 1/2 ounces) french fried onions

In 1 1/2 quart casserole, blend soup, milk, soy, dash of pepper. Stir in beans, 1/2 can onions. Bake at 350 degrees for 25 minutes, stir. Top with remaining onions, bake 5 minutes more.

Skillet Peach Shortcake (from Oprah - Cooking with Art)

2 cups self-rising flour
1/4 tsp. baking powder
1/4 cup sugar
1 lemon, zested
1/4 cup cold, unsalted butter
3/4 cup buttermilk
8 peaches or nectarines
1/2 cup peach jam
1 tablespoon water
Fresh mint for garnish
Low fat topping for garnish

Preheat gas grill or oven to 400 degrees. Please greased skillet onto grill to preheat. Close grill lid.

Sift dry ingredients twice very well. Using your fingers, work butter into flour. When flour mixture resembles coarse cornmeal, carefully work in buttermilk with tines of a fork. Mixture should become a soft ball of dough. Divide the dough into two pieces. On lightly floured parchment or wax paper, pat dough pieces into 2 8" circles about 1/4" thick. Carefully place one dough circle into skillet. Close lid to prevent loss of heat. Bake each side for 7 to 8 minutes. Repeat with other dough circle.

*** Please note - grills cook at different rates. Dough can brown faster or slower depending on your grill. Dough needs to be watched closely. ***

Dough circles should be cooled completely. Peel peaches or nectarines and cut into wedges. Heat peach jam and water until melted into a glaze. Arrange fruit on baked dough and glaze. Garnish with fresh mint and low-fat topping.

Pecan Pie Bars

1 1/2 sticks (3/4 cup) butter or margarine
1 lb, less 1/4 cup, brown sugar
1 1/3 cup sifted flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
1 cup pecan halves, chopped or broken

Melt butter and sugar on medium heat, boil two minutes. Cool a few minutes by putting saucepan in another pan of cold water.

Sift flour, baking powder and salt. Add to butter and sugar. Add eggs and blend well. Add vanilla and nuts, blend. Bake in a greased 9" pan (or similar sized pan) at 325 degrees for about 35 minutes.

Chocolate Buttercream Icing

1 lb. powdered sugar
1 stick butter or margarine
3 tablespoons cocoa, heaping
Milk (enough to bring icing to a spreadable consistency)

Mix sugar, butter and cocoa. Add milk until frosting is a spreadable consistency.

Apricot Cookies

Makes 5 dozen cookies

1/2 cup flaked coconut
1/2 cut apricot preserves
1/4 cup finely chopped pecans
1 cup butter, softened
1 cup sour cream
1/2 teaspoon salt
Powdered sugar

Combine coconut, preserves and pecans, mix well and set aside. Cream butter, add sour cream and salt, mixing well. Gradually stir in flour.

Divide dough into fourths. Wrap in foil and chill at least 4 hours. Roll one portion to 1/8" thickness on a well-floured cloth or board. Keep remaining dough chilled until ready to roll (dough will be slightly soft).

Cut dough into 2 1/2" squares, spread each square with 1/2 teaspoon of the coconut mixture. Starting with a corner, carefully roll each square. Moisten opposite corner and seal. Place on greased cookie sheets, seam side up. Bake at 350 degrees for 16 to 18 minutes or until tips are lightly browned. Repeat with remaining dough. Let cool, sprinkle lightly with powdered sugar.

Fulton's Mustard Sauce (from Fulton's Crab House - Walt Disney Resort Pleasure Island)

1 tablespoon Coleman's Dry Mustard
1 lime, juiced
1 cup mayonnaise
1 1/4 cup sour cream
3/4 teaspoon tabasco sauce
1/3 tablespoon dijon mustard
Pinch of white pepper

In mixing bowl, dissolve dry mustard in lime juice. Mix with remaining ingredients until well blended.

Great Garlic Dip (from Iris)

1 pint heavy sour cream
1 cup Hellmann's mayonnaise
1 tablespoon lemon juice concentrate
1 tablespoon Worcestershire sauce
1 heaping tablespoon M and T's Great Garlic (or other garlic seasoning blend with big chunks of dried minced garlic, etc)

Mix well. Chill in covered container.

Sensational Steak Strips (from Paul Prudhomme)

1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
1 pound beef tenderloin, cut into narrow strips
1 cup milk
1 large egg
2 cups vegetable oil
2 cups all purpose flour

In medium bowl, combine 1 tablespoon Meat Magic and meat. Mix well with your hands so seasoning is evenly distributed. Reserve. In another bowl, beat milk and egg until well mixed. Reserve. Pour oil into 10 inch skillet over high heat. Heat 8-9 minutes or until oil reaches 350 degrees. While oil is heating, blend remaining Meat Magic with flour. Coat seasoned meat strips with flour and drop into milk mixture. Remove approximately one third of meat from milk mixture with one hand and drop into flour. Keeping the other hand dry, coat meat with flour again. Shake off excess flour and drop coated strips into hot oil in single layer. Cook, turning strips to brown evenly, 4-5 minutes, or until pieces are golden brown and very crisp. Removed with slotted spoon as they are done and drain on paper towel. Repeat procedure with remaining meat. Serve immediately with Creamy Garlic Dip.

Creamy Garlic Dip (from Paul Prudhomme)

2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic
1 tablespoon cider vinegar
1 cup mayonnaise

Mash together Meat Magic and garlic to form paste. Add vinegar and stir until blended. Blend in mayonnaise. Cover and refrigerate until ready to use.

Allison House Inn Granola (from Allison House Inn)

Makes: 5 cups

2 cups old-fashioned oats
1/3 cup frozen apple juice concentrate, thawed
1 tablespoon ground cinnamon
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons brown sugar, packed
1 cup shredded coconut

Preheat oven to 300 degrees. Combine oats and almonds in bowl. Mix in juice concentrate. Add sugar and cinnamon, then toss. Spread on cookie sheet. Bake 25 minutes, stirring occasionally.

Stir in coconut and bake until golden, about 15 minutes. Remove from oven, cool. Add cranberries to granola. Store in airtight container at room temperature.

Chocolate Caramel Nut Bars

1 (14 ounce bag) caramels
2/3 cup evaporated milk
1 two-layer german chocolate cake mix with pudding
1/2 cup margarine, melted
1 1/2 cups pecans or walnuts
1 (6 ounce) bag chocolate pieces

Preheat oven to 350 degrees. Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining 1/3 cup evaporated milk, cake mix and margarine. Mix well. Press half of cake mixture into bottom of greased 13" x 9" baking pan. Bake for 6 minutes. Sprinkle 1 cup nuts and chocolate pieces over crust. Top with caramel mixture, spreading to edge of pan. Top with teaspoonfuls of remaining cake mixture, press gently into caramel mixture. Sprinkle with remaining nuts, pressing lightly into top. Bake for 20 minutes. Cool slightly, refrigerate. Cut into bars to serve.

Marshmallow Fudge

Makes: 5 pounds

4 cups sugar
1/4 cup margarine
1 2/3 cups evaporated milk
12 ounces chocolate pieces
1 pint marshmallow creme
1 cup nuts

Combine sugar, margarine and evaporated milk in saucepan. Boil until a soft ball forms when dropped into cold water (approximately 15 minutes). Add chocolate pieces and marshmallow creme. Beat with mixer until chocolate is melted and candy is smooth. Add nuts. Pour into a greased pan. Cool. Place in refrigerator until ready to slice. Cut into squares.

Texas Chili (from Williams-Sonoma)

Serves: 6

1/3 cup suet OR 1/2 cup olive oil
3 pounds boneless chuck, trimmed and cut into 1" cubes
1/2 cup masa harina
1 large yellow onion, diced
6 garlic cloves, minced
3 tablespoons ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons dried coriander
1 teaspoon kosher salt, plus more, to taste
1 teaspoon finely ground 5-pepper blend
2 cups beef stock
3 tablespoons white wine vinegar
Cheddar Biscuits (see other recipe)

In a large saute pan over medium-high heat, warm the suet. Working in batches, brown the beef on all sides, 12 to 15 minutes total. Transfer to a slow cooker. Sprinkle in the masa harina. In the same pan over medium heat, combine the onion, garlic, chili powder, cumin, oregano, coriander, 1 teaspoon salt and the pepper blend. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add 1/2 cup of the stock and scrape up the brown bits, do not reduce the liquid. Transfer to the slow cooker and stir in the remaining stock and vinegar. Cover and cook on high for 6 hours. Taste the chili and adjust the seasonings with salt. Divide among 6 oven proof soup bowls. Top each with 1 uncooked Cheddar Biscuit, and sprinkle with remaining cheese. Place the bowls on a baking sheet and back until the biscuits are golden brown, 20 to 22 minutes.