Monday, November 29, 2010
Music Pillar Candles {Tutorial}
I received my Pottery Barn holiday catalog last week. On Friday I put Landon down for a nap, grabbed a cup of coffee & settled into my favorite chair, catalog in hand. So many great ideas & beautiful decorations. One thing I really loved was the music pillar candles. Reading the description, I decided I might just be able to pull that off myself. From the catalog description..."candles in antiqued sheet music and finished them with a sugar-texture lacquer coating." So I gathered up my supplies & got to work. I was lucky enough to have some old church hymnals on hand so I was able to use Christmas music. I love that the pages already had that aged appearance. The end result turned out pretty well. What do you think? (1st photo - my candles; photo at bottom - Pottery Barn)
Music Pillar Candles
Here's what you'll need...
3 pillar candles
sheet music
modge podge
sugar
Measure your sheet music against the candle; cut to fit. Apply to candle using modge podge. Hold candle over a bowl & sprinkle with sugar, tapping candle against palm to remove excess as you go.
Monday, November 22, 2010
Pumpkin Cranberry Bread Pudding
Yes, it's another recipe for bread pudding. I just love the stuff...what can I say? But this year, instead of my usual cranberry bread pudding, I decided to do a pumpkin-cranberry version. It's like all the flavors of fall in one velvety bite. I threw this together yesterday evening while Mike was finishing up our outdoor Christmas lights. It's perfect for breakfast or dessert.
Pumpkin-Cranberry Bread Pudding
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs
6 cups bread cubes
1/2 cup dried cranberries
1/2 cup chopped pecans
Heat oven to 350ºF. Grease bottom and sides of baking dish.
Mix all ingredients except bread cubes, cranberries and pecans in large bowl until well blended. Stir in bread, cranberries and chopped pecans. Let mixture stand 10 minutes; spoon into greased baking dish.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Serve warm with whipped cream.
Pumpkin-Cranberry Bread Pudding
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs
6 cups bread cubes
1/2 cup dried cranberries
1/2 cup chopped pecans
Heat oven to 350ºF. Grease bottom and sides of baking dish.
Mix all ingredients except bread cubes, cranberries and pecans in large bowl until well blended. Stir in bread, cranberries and chopped pecans. Let mixture stand 10 minutes; spoon into greased baking dish.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Serve warm with whipped cream.
Saturday, November 20, 2010
Perfect Holiday Stuffing
Holiday Stuffing
3/4 cup butter
2 1/2 cups chopped onions
2 cups chopped celery
5 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
14 cups dried white bread, cubed & toasted
Chicken or Turkey Stock
{I also add some drippings from the turkey pan}
Place toasted bread cubes in a very large bowl. In a large frying pan, melt butter over a medium heat. Saute onions and celery together with salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes. Add about 1 cup of stock. Continue cooking over medium low heat until stock evaporates.
Add celery & onion mixture to bowl containing toasted bread; add sage & stock, mix well. Add more stock until stuffing is at desired consistency - mine is very moist. {This is where I could end the recipe and just start eating}
Place in buttered casserole dish - bake at 350 for 20-30 minutes until heated through & slightly browned on top.
***Note*** I usually separate the stuffing into two casserole dishes as some of our family likes their stuffing a bit crunchier on top.
Friday, November 19, 2010
Perfect Roast Turkey
Oh, how I love Thanksgiving. It's my favorite holiday because it's a day that's devoted to the family without centering around gifts. It's going to be even more fun this year because Landon will not be sleeping through the day. Seriously, that boy is EvErYwHeRe!!! I have the cutest little shirt for him to wear (with his name on it of course). I'm so excited to see him enjoy this special day.
I'm making our turkey using my tried & true Martha Stewart recipe. The aroma that fills the house while the turkey is roasting is almost intoxicating & the taste is absolutely amazing. When Mike starts noticing the aroma, I can't keep him out of the kitchen. =) I'm definitely thankful for this recipe.
***Note*** If you decide to use this recipe, be sure to purchase your cheesecloth in advance; you don't want to have to run to K-Mart on Wednesday evening or Thanksgiving morning. And $5.99 Chardonnay works just fine - I promise.
Perfect Roast Turkey
Serves 12 to 14
Salt/Pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
1/2 cup dry white wine - Chardonnay or Sauvignon Blanc
1 package cheesecloth
Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
Coming tomorrow - {The Perfect Dressing }
I'm making our turkey using my tried & true Martha Stewart recipe. The aroma that fills the house while the turkey is roasting is almost intoxicating & the taste is absolutely amazing. When Mike starts noticing the aroma, I can't keep him out of the kitchen. =) I'm definitely thankful for this recipe.
***Note*** If you decide to use this recipe, be sure to purchase your cheesecloth in advance; you don't want to have to run to K-Mart on Wednesday evening or Thanksgiving morning. And $5.99 Chardonnay works just fine - I promise.
Perfect Roast Turkey
Serves 12 to 14
Salt/Pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
1/2 cup dry white wine - Chardonnay or Sauvignon Blanc
1 package cheesecloth
Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.
Coming tomorrow - {The Perfect Dressing }
Thursday, November 18, 2010
Being Thankful
She understands me more than anyone. We just get each other in the special way that sisters do. Serious, humor or saracasm...all it takes to convey that is a look. It's not unusual for us to burst into laughter while our husbands just look at each other like we're crazy.
Because of her, I have never felt alone and am so blessed to have such an amazing person in my life. I love you Amy, and am so thankful I have you.
Wednesday, November 17, 2010
Cranberry Upside Down Cake
Are you looking for a new dessert for Thanksgiving? Here's what I made for last year's dinner. My mom has requested it again this year and I'm also making some cranberry-white chocolate cookies.
What's on your dessert menu?
Cranberry Upside Down Cake
10 tablespoons butter
1 package fresh cranberries (12 ounces)
1 1/3 cup brown sugar
1 box yellow cake mix
Pan - 9x13, buttered or sprayed with non-stick spray. Preheat oven to 350.
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.
Prepare cake mix according to package directions. Pour batter into cake pan over cranberries. Bake for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and cool for about 15 minutes.
Thursday, November 11, 2010
Being Thankful
I'm excited to be linking up with Kendra over at Domestic Princess in Training. We have so much to be thankful for, not just in November, but always. First & foremost, I'm thankful to have Jesus in my life as my Lord & Savior. And I'm so thankful that He saw fit to bless us with our precious son Landon. He has brought us more joy than we could ever imagine.
I'm also thankful for my mom today {and always}. She became a single parent of two girls at a very young age after my dad passed away unexpectedly. She sacrificed so much for us. And she's also the person God worked a miracle through to bring us Landon. Talk about right place/right time.
What are you thankful for?
Wednesday, November 10, 2010
Favorite Things
Have you started {or maybe finished} your Christmas shopping? Several of my friends already have their trees up. I'm holding off on putting our tree up until Black Friday. And wondering how in the world I'm going to keep Landon away from it. Any suggestions?
Tuesday, November 9, 2010
Sister Prints
How cute are these sister poems/prints!!! They are available in my Etsy shop for $10 each. Or leave a message on this post and receive all 3 designs for $20. They are ready to print & frame or can be used for any crafting project (private or commercial). They are the perfect Christmas gift!
Wednesday, November 3, 2010
Advertisers/Sponsors
Promote your business, Etsy shop or blog through the holiday season with an ad on The Hillbilly Chicks. I have a great special for a 3 month ad or ask me about a {free} ad. Ad sizes are 200x250. Just click on the contact link above & email me for details.
Tuesday, November 2, 2010
Cranberry Bread Pudding
Bread pudding is one of my favorite dessets. And it's definitely a comfort food for me. Any time mom made bread pudding I would pull my chair up to the table & watch as she mixed everything up. She followed the same recipe her grandma used, soaking light bread in water & then a custard mix, adding raisins & nuts. I can taste it just writing about it.
I discovered this recipe for cranberry bread pudding a few years ago. It is just perfect for fall. The tartness of the cranberries explode in your mouth. With a scoop of vanilla ice cream or whipped cream, it's the perfect dessert. It would also be a great addition to a holiday breakfast or brunch.
Cranberry Bread Pudding
4 eggs
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 pound Italian or sturdy white bread, 1" cubes
1 cup cranberries
Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla and ginger. Fold in bread and cranberries. Pour into baking dish - cover and refrigerate for 2 hours.
Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.
Did You Know...
Bread pudding was born in the 13th century. Known as 'poor man's pudding' it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a 'sop', a hollowed out loaf of bread.
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