|
|
Posted by Darlene on March 31, 2020 at 7:54 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
4 cups frozen berries of your choice
1 egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
(see my tips below)
DIRECTIONS:
1: Heat oven to 375°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Place berries in dish.
2: In medium bowl, stir egg, sugar and flour until mixture looks like coarse meal. Sprinkle over berries. Drizzle melted butter over topping.
3: Bake 40 to 45 minutes or until topping is lightly browned and filling is bubbly. Cool 10 minutes and serve. Store leftovers in refrigerator.
Darlene’s Tips: You can use frozen fruit instead of berries. I’m thinking you could also use canned fruit, just drain it first. Pop in the microwave for a minute to serve warm after it’s stored in the fridge. Top with whipped cream, pudding, ice cream or whatever!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida) 
BE COOL -> Subscribe to my Youtube channel
Post Views: 264
Posted by Darlene on March 30, 2020 at 10:59 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
3 tablespoons unsweetened baking cocoa ()
3/4 cup chopped Oreo chocolate sandwich cookies (about 6 cookies)
30 Hershey’s Kisses
optional: 1/4 cup white vanilla baking chips
(see my tips below)
DIRECTIONS:
1: Heat oven to 350°F. Break up cookie dough in large bowl. Stir or knead in cocoa and chopped cookies until well mixed.
2: Shape dough into 30 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets. Bake 8 to 12 minutes or until edges are set. Remove from oven.
3: Immediately top each cookie with 1 Hershey’s Kiss, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely, about 2 hours or until chocolate is set.
Optional: In small bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Drizzle over cooled cookies. Let stand about 15 minutes or until drizzle is set.
Darlene’s Tips: You can make these cookies without the baking cocoa. You can also chop up any cookies, does not have to be oreo’s. Add up to 1/3 cup chopped nuts if you want.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
BE COOL -> Subscribe to my Youtube channel
Post Views: 55
Posted by Darlene on March 29, 2020 at 5:17 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Remember that mini quilt and pillow I made using fabric scraps? If you didn’t see the video, watch it here.
Pet owner, Laurene, won the set on ebay for her pets! I have never seen such awesome pics as this. I’m so happy to see these pets enjoying this blanket and pillow so much. You must see all the pictures below, especially the last one! lol
Watch me make this bed and pillow with little fabric scraps!
In the picture below, the little quilt is under the red blanket
and the cats still all wanted to be on it!
I love, love, LOVE that big dog on that little pillow! lol
Thank you, Laurene, for these pictures!
BE COOL -> Subscribe to my Youtube channel
Post Views: 192
Posted by Darlene on March 29, 2020 at 7:57 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup butter (not margarine), melted
2/3 cup sweetened condensed milk
1 cup white morsels
3/4 cup macadamia nuts, coarsely chopped
1 cup shredded coconut
(see my tips below)
DIRECTIONS:
1: Preheat oven to 350°F. Line an 8×8 baking dish with foil and spray with cooking spray.
2: In a small bowl combine melted butter with graham cracker crumbs and mix well. Press firmly into the bottom of the pan. Pour sweetened condensed milk over graham cracker crust.
3: Combine white chocolate chips, macadamia nuts and coconut in a bowl. Pour mixture onto the sweetened condensed milk and press down slightly.
4: Bake for 20-25 minutes or until coconut is toasted. Cool on a wire rack then cut into bars or squares.
Darlene’s Tips: You can use any nuts you want for this recipe. Chopped walnuts or almonds would be awesome! You can also use any flavor of candy morsels. You could also use or cinnamon grahams for the crust. To make the crumbs, place crackers in a bag and crush with a rolling pin.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
BE COOL -> Subscribe to my Youtube channel
Post Views: 102
Posted by Darlene on March 27, 2020 at 8:29 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
1 box Betty Crocker Super Moist chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) chocolate instant pudding
2 cups cold milk
(see my tips below)
DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 13×9-inch pan.
2: Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake.
3: Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Darlene’s Tips: If you want extra chocolate, sprinkle the top of the cake with chocolate morsels. Serve with whipped topping or ice cream.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
BE COOL -> Subscribe to my Youtube channel
Post Views: 100
Posted by Darlene on March 26, 2020 at 3:56 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Five months ago, I started uploading a quilt video every Saturday night. I didn’t miss a beat, even when I traveled. There are two reasons I wanted to do this.
- I would be encouraged to make a new quilt (or continue a quilt series) so I’d have steady content every weekend.
- I wanted to test that weekend schedule to see how those videos would perform in youtube’s analytics.
After five months, I feel I’ve done enough to satisfy both my reasons for why I put that task on my schedule (I’m practicing enoughability, which I talk about in this post).
Yes, I’ve proven over and over again that I can provide content on a regular basis. I think over 2,000 videos in 5.5 years speaks for itself. lol
I’ve also discovered that those videos are not performing as well as I’d like inside the youtube analytics. I honestly think that uploading on a Saturday night is not the best time to upload. I seem to do better with random uploads during the week… except for fabric unboxings.
Fabric unboxings seem to suck for me no matter what. They simply don’t pay well at all. It might be time to pull the plug on those for the overall health of my channel. Still thinking about that.
I will still be making the quilts along with designing quilt patterns. I simply will not have a scheduled night. It’s going to be whenever I want and as often as I want. I gave it 5 months to learn if it would work for me… and that is enough.
Become a Patron or Youtube Member to become an Exclusive Shopper!
Please subscribe to my channel simply because I’m asking you to!
Please subscribe to this blog because you’re cool like that!
Please join my facebook group because you hate drama (silent group, zero drama)
Image source and license
BE COOL -> Subscribe to my Youtube channel
Post Views: 58
Posted by Darlene on March 26, 2020 at 9:10 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
1 roll Pillsbury refrigerated sugar cookies
2 tablespoons liquid (any flavor juice or water)
2 eggs
(see my tips below)
DIRECTIONS:
1: Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes.
2: Break up cookie dough in large bowl. Add the liquid of your choice and eggs. Beat mixture with electric mixer on medium speed just until blended. Spoon into baking cups.
3: Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 15 minutes. Frost as desired.
Darlene’s Tips: If you want more flavor, add a few drops of extract to the liquid of your choice, especially if using water. I bet you could make this with other cookie dough flavors too, so experiment!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
BE COOL -> Subscribe to my Youtube channel
Post Views: 85
Posted by Darlene on March 25, 2020 at 3:28 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Below is a list of my Top 10 most viewed videos for the week of 3/16/20 – 3/22/20. If you have not seen them all, now is a great time to binge watch!
I’m in a youtube slump. And what I mean by slump is that it’s looking like I might earn less for March than I did in February. I like to grow, not take steps back! But that’s just how it goes sometimes. There will be plenty of new steps forward.
My Top 10 Most Viewed Videos last week!
- 1 Hour Long Quarter Strip Quilt Tutorial
- How I Turn Narrow Fabric Scraps Into New Fabric
- Wonky Selvage Circles Tutorial
- Crumb Quilting Adventure – How to Start Piecing the Blocks | Ep. 1
- Easy Crocheted Tote Bag – How to Crochet Tutorial for Beginners
- The a-MAZE-ing Quilt Tutorial
- How to Quilt As You Go (QAYG) with Sashing and Self Binding – Sewing Tutorial
- Fabric Unboxing – Novelties Part 1 – Plus Chat
- See What I Do With These Tiny Fabric Scraps – No Sew Project
- Crumb Quilting Adventure – Making My First 6×6 Crumb Quilt Block | Ep. 2
Become a Patron or Youtube Member to become an Exclusive Shopper!
Please subscribe to my channel simply because I’m asking you to!
Please subscribe to this blog because you’re cool like that!
Please join my facebook group because you hate drama (silent group, zero drama)
BE COOL -> Subscribe to my Youtube channel
Post Views: 68
Posted by Darlene on March 25, 2020 at 8:38 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
4 bone-in 1″ thick pork chops (about 2 lb)
1 package (1 oz) ranch dressing and seasoning mix
1 can (18 oz) Progresso creamy mushroom soup ()
2 tablespoons cornstarch
(see my tips below)
DIRECTIONS:
1: Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix. Place pork chops in slow cooker. Pour soup over pork chops.
2: Cover and cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow cooker and place on plate. Cover to keep warm.
3: In small bowl, stir cornstarch and 2 tablespoons water until well blended. Stir into mushroom sauce in slow cooker. Cook on Low heat setting about 5 minutes or until thickened. Serve over pork chops.
Darlene’s Tips: Serve with rice or noodles. You could also try this recipe with chicken on the bone and experiment with different flavors of creamy soup.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
BE COOL -> Subscribe to my Youtube channel
Post Views: 109
Posted by Darlene on March 24, 2020 at 9:04 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Check out this huge selection of Betty Crocker Cookbooks!
INGREDIENTS
1 carton (32 oz) chicken broth (4 cups)
1 1/2 cups chopped onions
5 cups diced peeled russet potatoes (about 5 medium)
3 tablespoons cornstarch
2 cups shredded American cheese (8 oz)
optional: green onions for garnish
(see my tips below)
DIRECTIONS:
1: Spray 3 1/2 to 4-quart slow cooker with cooking spray.
2: Reserve 1/4 cup broth in small bowl, cover and refrigerate. Mix onions, potatoes and remaining broth in slow cooker. Cover and cook on Low heat setting 8 hours.
3: Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker and stir. Cover and heat to simmering and cook an additional 10 to 15 minutes or until thickened.
4: Stir in cheese until well melted. Sprinkle servings of soup with green onions if desired.
Darlene’s Tips: You can add a cup of any canned or frozen vegetables to this soup. You do not have to shred the american cheese. Just buy slices and rip them into pieces when adding to the soup. You can also try topping with bacon bits and/or croutons before serving. No croutons? Pieces of toasted bread will work.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
BE COOL -> Subscribe to my Youtube channel
Post Views: 102
|
|
