New Addition

Pin It Sorry for the break in posts.  I have been a bit busy lately.  A couple weeks ago I found out my baby was IUGR (intrauterine growth restricted).  He was measuring nearly 4 weeks too small.  I was just over 36 weeks along when we found this out.  They decided to induce me early so he could get the nourishment he needed outside of the womb since he wasn't getting enough inside.

So on Monday December 26th I was induced.  Baby's heart rate started to drop every contraction, so I had to get a c-section.  Baby boy was born at 11:54 a.m. weighing in at 4 pounds 15 ounces and 17 inches long.

He's had a bit of a challenge eating and is currently in the NICU.  We're hoping he can come home soon. We sure do love our little guy!

Car Seat Cover Tutorial

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I realize there are a lot of tutorials for car seat covers out there, but I decided to make one of my own.  I tried to make it a little more easy to follow than some of the tutorials I've seen.  Let me know if you have any questions!

What you will need:
1 yard of main material
1 yard of contrasting material
Sewable Velcro
Thread
Straight pins
Scissors
Fabric marker
Tape measurer
Straight edge
Plate
Embellishments (buttons, ribbons, etc)

Not necessary, but nice to have:
Rotary mat
Rotary cutter
Rotary ruler
Binding tape

First you'll want to fold your fabric in half and cut it 17" wide and 42" long.  This will leave you with a rectangle that is 34"x 42".  You also need to cut 2 rectangles of each fabric that are 3"x 7 1/2" for your straps.

 Once you have cut both fabrics to the correct size, use a plate to help you round the edges of your rectangles.  I found it best to cut both fabrics at the same time so the corners would match up.  If you have a really sharp rotary cutter, you are able to cut all the corners and both fabrics at the same time.  If you don't have a good rotary cutter, you can use a fabric marker to draw the rounded edge and then cut it with scissors.

 Here's the cut corners.

 Line up fabrics right sides together and sew around the outside using a 1/4" seam.  Make sure to leave a few inches open though so you can flip it right side out.

 Before flipping it right-side-out, cut little notches in the around the corners (careful not to cut your seam) to help your edges to stay nice and round.  

You can finish your edge however you like.  I decided to use binding tape.  Some other options are to just leave it as is, but make sure to iron the seams so they are nice and sharp, you could go around the outside edge with a 1/8" seam, or your could serge around the outside.

With your 3" x 7 1/2" rectangles, sew right sides together.  Once again leaving an opening so you can flip it right-side-out.

 Cut the corners a bit before flipping it so you can have a sharper edge.

 Once it's been flipped right-side-out, iron the seams and then sew a 1/8" seam around the outside - making sure to close up the open area.

 Figure out which fabric you'd like to show on your straps.  I wanted to keep them matching the top fabric and attach velcro accordingly.  

 Fold your cover in half and measure 18" from the top and then 3" over and draw a 2" line.  Do this on both sides.  These lines are where you will sew on your straps.  FYI the 18" side is the back of your cover.

 Here is my line.

 Next take your straps and draw lines at 2 1/2" from the top and from the bottom.

 Here is a little diagram to show you the measurements of those lines.

Line up the line you drew on your strap with the line you previously drew on your cover.  You'll want to line them up so that the part of your strap that you want to be on top will be on the drawn line.  Make sure that the 18 inches is the back part of your cover.  Once you have pinned the straps in place sew a square around those two lines.  Attach your straps to the car seat and you're done!

 Here is the finished product.

I apologize if that was confusing.  Please ask me questions if you have any!

Thumbprint Cookies

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I had a recipe exchange party last night.  I tried out a new recipe, and people seemed to like it, so I thought I'd share it with you!  The one nice thing about them is that they aren't a super sweet cookie, though that could also be a negative because you can trick yourself into eating too many of them haha.


Ingredients (will make about 12 - 18 cookies)

1/2 cup butter, softened

1/4 cup packed brown sugar

1 egg, separated

1/2 teaspoon vanilla extract

1 cup all-purpose flour

3/4 cup finely chopped walnuts

2/3 cup any flavor fruit jam

1/4 teaspoon salt

Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mix well. Shape dough into balls. Roll in slightly whipped (I whipped them for about 30 seconds with a fork) egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. With thumb or spoon, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 10-12 minutes.

Copycat Jamba Juice Caribbean Passion Recipe

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Sorry I haven't been so great about posting lately.  I've been busy with photography, being a mom, traveling and getting wrapped up in the holidays.  BUT I hope this recipe will make up for my lack of posts.

I found a recipe for a copycat Caribbean Passion Jamba Juice.  I've been on the lookout for this recipe for some time now because it's my absolute favorite flavor. 

1 Cup Passion fruit mango juice blend

1 Cup Frozen strawberries

1/2 Cup Frozen peaches

1/2 Cup Orange sherbet

1/2 Cup ice

Put all of the ingredients in a blender and blend on high until it's "smoothie" consistency.

SO easy right?  I will admit, I couldn't find the right fruit juice so I ended up using Doles Orange Peach Mango juice and it was simply delicious!  I had to add a little more juice to get it to the right consistency.  You should definitely try this recipe out!

Better Than Takeout Orange Chicken

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I found a recipe for "Better Than Takeout Orange Chicken" on Pinterest a while back and have made it two times now.  It really is delicious and I highly recommend you try it out!  The biggest pain is frying up the chicken just cause it takes so long.

The sauce is super easy and really yummy!  If I were you, I'd double the sauce.  I'm a sauce kinda gal.   The first time I made it was was left wanting more.

Just so you know, 3 chicken breasts was enough to feed 6 people and we still had left overs.  So the chicken goes a loooong way when you fry it up.

Also, when frying my chicken I used about 5-6 eggs, a whole box of panko and probably 2 - 2 1/2 cups of cornstarch.  So make sure you have extra of those ingredients.

Orange Chicken (adapted from Blogchef.net) serves 6

Chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
• 1 ½ cups corn starch
• 1 cup panko bread crumbs
• 2 eggs, beaten
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest, grated
• 1 cup packed brown sugar
• ½ teaspoon ginger root, minced
• ½ teaspoon garlic, minced
• 2 tablespoons green onion, chopped
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Mini Witch Hat Tutorial

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My daughter is going to be a witch for Halloween, but I couldn't find a hat that was small enough to fit her.  Well that's not totally true, I could have paid $30 for a witch costume at Target which had a hat included, but that would have been crazy.  I finally decided just to make one for her.  While a normal sized hat would have been fun, I thought a mini witch hat would be cute.  What did it cost me?  Well, nothing since I had all of the supplies on hand, but if I hadn't had the materials on hand, it probably would have cost around $1 or so.

Here's what I did:

Using this pattern, I cut out my foam sheet.

 I wrapped the foam around into a cone and hot glued the seam.  I then added on little strips along the inside of the cone in order to glue the cone to the base a little easier.  You could definitely skip this step and just put hot glue all around the bottom on the cone as long as you're planning to cover up the seam somehow.  Otherwise, you'll see the hot glue.

 I glued the cone to the base.

 I then added some tulle to match my daughter's tutu.

Last, I hot glued some elastic thread to help keep it on.  The elastic thread was perfect, it didn't bother her so she actually kept the hat on.  Yay!

Chicken Pot Puffs

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 I have a recipe that we call "Chicken Puffs" in our house.  It's one of my grandma's recipes and has been one of my all time favorite foods since I was a kid.  I decided to do a spin off that recipe and do a chicken pot pieish filling.  I'd love for you to try them out and let me know what you think!

Ingredients
Filling
-  1 Large Chicken Breast
-  1/2 Can Cream of Chicken Soup
-  4 Oz Cream Cheese, slightly softened  
-  1 Large Carrot, or several baby carrots, chopped/sliced  
-  1/4 Cup Frozen Peas
-  Salt
-  Pepper 

Outside
-  1 - 2 Packages Crescent Roll Dough
-  1 Stick Butter, melted
-  1 1/2 Cups Italian Breadcrumbs

Sauce
- 1 Can Cream of Chicken Soup
- 2 - 4 Oz. Cream Cheese
- 1 Can Chicken Broth
 

Directions 

Boil your chicken breast until cooked through.  Chop or shred your chicken breast, set aside.  Par boil your carrot slices for about 5 minutes, so they start to get soft, but aren't completely cooked through.  In a large mixing bowl, mix together the cream of chicken soup and cream cheese.  Then add in the chicken, carrots, peas, salt and pepper.  Stir together with a spoon until well combined.

Take your crescent roll dough triangles.  They them out and gently push them outwards to make them a bit wider.  Put a dollop of your filling in the center of each triangle.  You will be able to get 8-12 crescent rolls filled depending on how much filling you put inside.  Wrap the dough around the filling and make sure all the sides are closed up (this takes a bit of practice, and in reality if you have a couple of holes it's not the end of the world, your filling will just seep a bit when you bake them).  

Dip your dough in melted butter and then in seasoned breadcrumbs until it's covered everywhere.  Place on a non-greased pan and bake at 350 degrees for 20 minutes.

To make the sauce simply put the cream of chicken soup, cream cheese and chicken broth in a medium sauce pan.  Bring it to a simmer.  Stir or whisk until all of the chunks are gone.  Let it reduce until it's a good sauce consistency, not runny like it starts out.

I hope you enjoy this little twist on a chicken pot pie!