Sunday, November 13, 2011

Sorry I have been MIA......

I am still here I just haven't had time to update recipes lately. I plan on updating with some holiday recipes asap. I was recently diagnosed (finally!) with fibromyalgia and have been dealing with that plus my other blog, my main one, has exploded as of late so I have been trying to keep up with that plus my kids! So if you like giveaways, products reviews and crafts and what not...go check it out! :)

Crafty Life

Monday, September 19, 2011

I ❤ Alton Brown: Overnight Cinnamon Rolls

I am posting this in the hopes that my husband decides to read this today and decides  that since I have been sick this week he will make these for me on Saturday......  

Total Time:
11 hr 45 min
45 min
10 hr 30 min
30 min
12 rolls



  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray



  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups


For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Holy Yum! Can you see know why I ♥ Alton Brown? 


Monday, August 29, 2011

Shirley Temple Sunday at Crafty Mom of 3's house!

Sooo CraftyKid got it in her brain that is was an epic disgrace that she never had a Shirley Temple "kiddie" cocktail. I felt bad since I as a child consumed numerous! LOL We found a hilarious YouTube video demonstration and created Shirley Temple Sunday. :)

To complete this How-To you will need:

An 8-ounce glass
3 oz. lemon-lime soda
3 oz. ginger ale
2 to 3 tsp. grenadine syrup
A stirrer
A straw
Maraschino cherries

Step 1: Fill glass with ice

Fill the beverage glass with either crushed or cubed ice, depending on your preference.

Step 2: Pour the soda and ale

Next, pour the soda and ginger ale into the glass, leaving some room at the top.

Tip: You can mix a simpler variety of this drink by doubling the lemon-lime soda content and skipping the ginger ale.

Step 3: Add grenadine and stir

Add the grenadine, stirring well to disperse the syrup evenly.

Tip: If you stir too forcefully, you'll make the soda foamy and increase the amount of melted ice. Instead, stir slowly and smoothly.

Step 4: Add garnish and serve

Garnish with 1 or 2 (or 10!) maraschino cherries and serve with a straw. You might consider extra cherries to celebrate a child's accomplishment!


Sunday, August 21, 2011

Update on Father's Day Post @Family Fun

This post is a little late in the writing but I wanted to share an update to My Father's Day Post. My kids and I thought it would be a blast to make these great brownie cupcakes for their Dad.

The beginning....

The "hot dogs"

My daughter got creative and added a rotisserie chicken to the mix special for her Dad.

Our campfire we made with our extra ingredients....

Finished product.

This recipe was really easy & fun. All of my kids 14,11 & 4 enjoyed making these!

Monday, August 15, 2011

Tupperware Summer Recipe

Tupperware Recipes


Frozen fruity yogurt pops (strawberry)

View or Print

SHARE your recipes HERE


  • 1 (8-oz) container fat-free strawberry yogurt
  • 6-8 strawberries (yield approx 1/2 cup)
  • Variations:
  • Lime - Substitute Lime yogurt and 1 large ripe banana
  • Orange - Substitute orange yogurt and 8-oz can of mandarin oranges, drained


In the Quick Chef, mix together yogurt and desired fruit until well blended. Evenly pour mixture into Ice Tups® molds; insert flexible sticks into seals, place into mixture and seal. Freeze until firm; overnight is best. To release molds - rinse under tap water.


Thursday, June 30, 2011

Cool 4th of July Ice Pops from

Photo courtesy of
Got this great recipe in my email today and wanted to share:

Red, White and Blue Ice Pops

Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.

  • YIELD: 8 ice pops
  • COURSE: Desserts, Ice Cream/Sherbet 
  • 1 cup cranberry juice
  • 1 cup lemonade
  • 1 cup blue sports drink, such as Gatorade
  • Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
  • Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
  • Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.

Tuesday, June 14, 2011

A Cute Father's Day Food Craft via @FamilyFun

I found the cutest father's day food craft on Family Fun (my favorite website). There is also a whole bunch more in that section so read on!

A Grate Gift for Dad via

This clever trio is a tasty way to honor the King of the Grill on Father's Day.
  • Brownie batter
  • Black food coloring
  • White frosting
  • Orange sugar
  • Caramel creams
  • Red, yellow, and green candy fruit slices
  • Hot Tamales candies
  1. To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
  2. In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
  3. Prepare the grill food as instructed below and press it in place atop each brownie.

    Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers

    Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick

    Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick

    To see more REALLY cute Father's Day ideas please visit here.
Picture courtesy of

    Sunday, May 15, 2011

    Found another great recipe on Real Simple- Crispy Cod with Broccoli and Parmesan Butter

    Crispy Pacific Cod With Parmesan-Butter Dipping Sauce and Broccoli 

    Crispy Cod With Broccoli and Parmesan Butter

    Quentin Bacon

    Serves 4| Hands-On Time: 10m | Total Time: 20m



    1. Heat oven to 400° F. Rub the cod with the oil and season with ¼ teaspoon salt.
    2. Dip the tops of the fish (not the side from which the skin has been removed) in the cornflakes and place on a parchment- or foil-lined baking sheet.
    3. Bake the fish until just cooked through and opaque, about 10 minutes.
    4. Meanwhile, steam the broccoli until tender, 4 to 6 minutes.
    5. In a small saucepan over medium heat, melt the butter. Stir in the Parmesan and ¼ teaspoon salt.
    6. Divide the fish and broccoli among plates. Serve with the sauce in small ramekins for dipping.
    By Sara Quessenberry,  March 2008
    See Nutritional Information for this recipe »

    Go to to see all their other great recipes.


    Tuesday, April 12, 2011

    Chicken Souiza Cornbread Bake via

    This is a twist on the Corn Casserole my family makes for Thanksgiving & Easter. Yum!

    Chicken Souiza Cornbread Bake

    By: THEO72 
    "A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."
    Prep Time:
    10 Min
    Cook Time:
    40 Min
    Ready In:
    50 Min


    • 1/2 cup margarine
    • 1 onion, finely chopped
    • 1 clove garlic, minced
    • 1 (15.25 ounce) can whole kernel corn
    • 1 (15 ounce) can cream-style corn
    • 1/4 teaspoon salt
    • 1/2 cup egg substitute
    • 1 (8.5 ounce) package corn bread mix
    • 2 1/3 cups chopped cooked chicken breast
    • 2 tablespoons canned green chile peppers, chopped
    • 1 (4 ounce) jar chopped mushrooms, drained
    • 1 1/2 cups nonfat sour cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 (8 ounce) package Monterey Jack cheese, shredded


    1. Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
    2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
    3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
    4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.


    Wednesday, March 30, 2011

    Real Simple Daily Recipe March 30, 2011

    Slow-Cooker Pulled-Pork Tacos


    Serves 6| Hands-On Time: 15m | Total Time: 8hr 30m



    1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
    2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
    3. Twenty minutes before serving, heat oven to 350° F.
    4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
    5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
    By Allison Fishman,  February 2009

     I can't eat pork but this sounded fantastic. Substitute a little pulled roast chicken...Yum!!!

    Store all your left overs in Tupperware! Check out our new summer line for all your bbq needs. Cute new products & new colors.


    Tuesday, March 29, 2011

    April Fools Sushi Rice Krispies Nuggets Recipe

    When my middle daughter was four years old I found this really cool recipe on making rice krispies sushi. She went nuts! Finding other foods that she could make look like sushi became one of her favorite 4-5 year old activities. So to honor her 4 year old spirit and April Fools day I give you:
    April Fools Sushi Rice Krispies Nuggets Recipe

    Food Network has some great April fools Day Recipes if you're into that kinda thing like I am...

    April Fool's Day recipes via Food Network

    My Favorite?

    April Fool's Day Lasagna: Banana Pudding Cake.

    I LOVE banana pudding cake and it's sooo cute!

    Saturday, March 19, 2011

    Easy Doughnuts via Real Simple Recipes

    Easy Doughnuts



    Serves 8| Hands-On Time: 15m | Total Time: 15m


    • 3/4 cup vegetable oil
    • 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
    • 1/2 cup sugar
    • 1/4 teaspoon ground cinnamon


    1. Heat ½ cup of the oil in a medium skillet over medium-low heat.
    2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
    3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
    4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
       This recipe makes 8 doughnuts, plus holes.
     I have been really under the weather lately (a huge reason why I haven't been posting a lot) so these donuts would hit the spot! Off to find some one to make them for me!

    Sunday, February 27, 2011

    Cream Cheese Penguins via @allrecipes

    So cute....I'm in love.  :)  In honor of the snow we are yet again getting tonight and the fact that I feel like one I present you....

    Cream Cheese Penguins

    Cream Cheese Penguins

    "Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can."

    Prep Time:
    30 Min
    Ready In:
    35 Min


    • 18 jumbo black olives, pitted
    • 1 (8 ounce) package cream cheese, softened
    • 18 small black olives
    • 1 carrot


    1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
    2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

    Nutritional Information

    Amount Per Serving  Calories: 57 | Total Fat: 5.5g | Cholesterol: 14mg I am going to go find a blanket!


    Tuesday, February 8, 2011

    Yum!!! Who's Going To Volunteer To Make This For Me? Creamy Potato Lasagna

    Creamy Potato Lasagna
    By: Homemaker 
    "For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad. "
    Prep Time:
    25 Min
    Cook Time:
    1 Hr 10 Min
    Ready In:
    1 Hr 35 Min

    Servings  (Help)

    Original Recipe Yield 8 servings


    • 1 (12 ounce) jar Alfredo sauce
    • 1 cup milk
    • 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
    • 5 tablespoons grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 1/2 cups diced ham
    • 1 (10 ounce) package chopped frozen broccoli, thawed
    • 2 cups shredded Swiss cheese


    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
    3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
    4. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

    Nutritional Information open nutritional information

    Amount Per Serving  Calories: 373 | Total Fat: 15.8g | Cholesterol: 56mg Powered by ESHA Nutrient Databas

    Friday, February 4, 2011

    Giant Ding Dong Cake Recipe

    I saw this recipe on and had to share it. If any of you try it let me know...this insulin-impaired mama needs to live vicariously through you!

    Giant Ding Dong Cake

    Giant Ding Dong Cake Recipe

    "If you are a true lover of the small snack cakes, you will LOVE this version!!"
    Prep Time:
    25 Min
    Cook Time:
    50 Min
    Ready In:
    2 Hrs 15 Min


    • 1 (18.25 ounce) package devil's food cake mix
    • 1 (3.9 ounce) package instant chocolate pudding mix
    • 4 eggs
    • 1 1/4 cups water
    • 1/2 cup vegetable oil
    • 1/4 cup all-purpose flour
    • 1 cup milk
    • 1/2 cup shortening
    • 1/2 cup butter
    • 1 cup white sugar
    • 2 teaspoons vanilla extract
    • 1 cup chocolate chips
    • 1/4 cup shortening
    • 3 tablespoons light corn syrup
    • 2 1/4 tablespoons water


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
    2. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
    3. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
    4. Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
    5. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
    6. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

    Nutritional Information open nutritional information

    Amount Per Serving  Calories: 671 | Total Fat: 42.7g | Cholesterol: 93mg Powered by ESHA Nutrient Database

    Sunday, January 30, 2011

    Baby it's cold & snowy outside...Let's have some soup!

    We are said to be getting some where in the totals of 12-18 inches of snow this week so I thought soups would be a good recipes for this week.

    I found these at

    prep time
    5 min
    total time
    10 min
    3 servings, about 3/4 cup each
    What you Need 
    1 can (10-3/4 oz.) condensed tomato soup
    1   soup can water
    3 oz. PHILADELPHIA Cream Cheese, cubed

    Make It

    HEAT soup on top of stove as directed on label with water.
    WHISK in cream cheese until completely melted. Sprinkle with black pepper, if desired.

    Kraft Kitchens Tips

    Special Extra
    Try serving soup with fresh basil for a fresh from the garden taste.
    Serving Suggestion
    Serve this creamy soup with a whole-grain roll and a fresh fruit cup for a simple lunch idea on a winter day.
    Prepare as directed, using Philadelphia Neufchatel, 1/3 Less Fat than Cream Cheese.

    prep time
    20 min
    total time
    55 min
    9 (1-cup) servings

    what you need

    1 medium onion, chopped (about 2/3 cup)
    4 cloves  garlic, minced
    1 Tbsp. ground cumin
    1/4 tsp.  crushed red pepper (optional)
    2 Tbsp. oil
    3 cans  (16 oz. each) black beans, undrained
    1 can (14-1/2 oz.) reduced sodium chicken broth
    1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
    2 Tbsp. lime juice
    1/2 cup  plain low-fat yogurt
    PREMIUM Saltine Crackers, any variety

    Make It

    COOK onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
    PLACE 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
    HEAT mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.
    TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

    Kraft Kitchens Tips

    Substitute BREAKSTONE'S FREE Fat Free Sour Cream for the yogurt.

    Yum. Enjoy!