Feeling Crafty

 I made the mistake of "popping in for just a minute" to my local Hobby Lobby while a sale is going on.  While there, I became inspired to make a new wreath for my front door.  I bought two narrow rolls of white Deco-Mesh for $3.00 each and a wreath frame for $2.97.  I already had the pink mesh and the ribbon left over from another project.  This wreath cost $8.97 plus tax, because I re purposed materials from other craft and sewing projects.  If you are feeling crafty, look around and see what you can re purpose or renew to create something fresh for your home!

Monday Thoughts......

Change someone's life today by showing some kindness, in word or deed.  Be sure to check out this website for some inspiration!  Random Acts of Kindness.  

Even Though It's Winter...

The tease of springlike weather we have experienced  is gone!  I knew it was too good to be true, but it was just enough to fool my spring bulbs into thinking differently.  Now it's back to cold, wet, and recently, snowy weather.  I do not have a big yard anymore, but I do still love to garden and feed the birds.  Homemade seed cakes are a great way to attract birds, which are natural pest controllers!  I love cardinals, finches and chickadees; which are exactly the kinds of birds you'll get when you make these seed cakes!  This is a great activity to do with your kids or grand kids.  It is messy and that's half the fun.  They will love watching the birds eat the seed and learn the importance of caring for wildlife.  This project is perfect for winter time.  Temperatures should be close to, or freezing.  If you live in an area where winter temperatures stay near 50 degrees, you can substitute peanut butter or rendered suet for the gelatin.


 You will need:
• Piece of corrugated cardboard
• Packet of clear gelatin
• 2 quarts of the bird seed of your choice
• Wire for hanging (thin flexible florist wire, for example)
• Ribbons, bows or any decoration you like

Step One:
Cut a circle out of the cardboard about 10 inches in diameter.  Then cut
out a center hole about 4 inches in diameter.
Step Two:
Mix the packet of gelatin according to the instructions on the package.
Step Three:
Stir the bird seed into the gelatin.
Step Four:
Once cooled, the mixture should form a ball if you squeeze it in your hand.
If it is too loose, add more bird seed.
Step Five:
This is the messy part.  Mold the mixture by hand onto the cardboard.  It
should stick to the cardboard.  If it is not sticking enough, use wire to
secure it into place.
Step Six:
Attach the wire to the wreath for hanging.  Add any desired decorations.  Then hang your
new bird seed wreath in a location where you can enjoy watching the wild
birds feast.

I Know It's A Little Early For Valentine's Day, But....

Valentine's Day is one of my favorite "special" days of the year.  I have always enjoyed making something special for my friends and family, whether it is a dessert or a meal, or a simple card.  This year, I'm making truffles!  They are so easy, taste so rich and seem so decadent.  I am posting this a little early so you can start practicing to make perfect confections by Valentine's Day!

Truffles
Makes 6 dozen 1 inch balls                                     Ex. of coatings:  sprinkles, toasted coconut, 
                                                                               unsweetened cocoa, powdered sugar, 
                                                                               colored sugar or candies

3 C. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 T. vanilla extract
parchment paper or wax paper

Melt the chocolate chips and sweetened condensed milk in a saucepan over low heat.  Remove from heat and stir in the vanilla.
Transfer the mixture to a bowl.  Cover and refrigerate until firm (usually 2-3 hours).
Shape into 1 inch balls and roll in desired coating.  Place on wax paper or parchment paper.  Chill until firm.

You can package your truffles in a box or a small bag tied with a ribbon and given with a personal note.  

Winter Comfort Food~Chicken and Dumplings

In the winter, at my house, everyone wants comfort food.  That can be anything from chili and cornbread, mac and cheese, or the old favorite:  Chicken and Dumplings.  Not only is it an awesome way to use leftover  chicken or turkey, it tastes so good if you have been feeling really bad.  I taught my daughter how to make homemade dumplings and we had a great afternoon together.  Priceless!

Chicken:
1 large fryer chicken (4-5 lbs.), neck and gizzards removed
1 large onion, peeled and cut in half
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
 Salt, to taste
Pepper, to taste
Dumplings:
3 cups all purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
4 1/2 tbsp. shortening
1 cup milk

Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a steady simmer. Cook chicken for 1 hour or until cooked through (at least 165 degrees). About 30 minutes after you start cooking the chicken you can go ahead and start making the dumplings or you can wait until the chicken is fully cooked.
Once chicken is done, remove it from the stock and let cool. Remove chicken meat from the bone and shred into medium-sized pieces, discarding bones and skin.
 Reserve 6 cups of the broth for the dumplings. You can leave it in the stock pot or dutch oven you used to cook the chicken.   Refrigerate or freeze the rest to use in for another recipe. It’s much more flavorful than the stuff you buy at the grocery store.  My family likes the vegetables left in, but you can remove them if you like.
Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingers until it resembles small peas.
Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form. Be careful not to over-mix!  You don't want tough, chewy dumplings!


Roll out the dough onto a floured surface. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax or parchment paper and allow them to harden up a bit, about 30 minutes.
In a large pot or dutch oven over medium-low heat, bring the reserved stock to a steady simmer and drop in dumplings. Cover and allow to cook for 6-7 minutes.

Once the dumplings are cooked, put the chicken meat back into the pot and give everything a good stir.  Let it simmer on low heat for another 15 to 20 minutes until it's nice and thick.  Season to taste with salt and pepper.  Enjoy!