Under the Mistletoe
Thursday, December 26, 2013
Updating your Address Book for the New 2014 Year
Getting Organized for the New Year 2014
Getting the Garage In Order:
Finally, it's on to the garage. My husband spend a lot of time in our garage working on all kinds of outdoor projects, fixing honey-do items, yard work etc. He does a great job keeping it pretty tidy and organized. Listed below are great things he has done to make our garage a great place to work in!
To free up floor space, invest in a number of wall panels that use a variety of hooks and baskets. With such a system it's easy to hang bicycles, sports equipment, garden tools and ladders. This isn't cheep but it's well worth it in the end. It's a breath of fresh air for to come home to organized garage instead of chaos. It gets your evening started on the right foot: organization, less stress and relaxation. Beside your neighbor will thank you for it! They don't like looking in your garage and seeing a mess up to your ceiling. Trust me......
Buckets are a great organizational tool in the garage. One bucket can hold rags, sponges and car care products. Another can be home for gardening paraphernalia: gloves, trowel and clippers.
One storage area that is frequently overlooked in a garage is the 3 or 4 feet just below the ceiling. Easily create storage for seasonal decorations or other items that are infrequently used by installing shelving at this level around the perimeter of the garage.
I hope this helps and gets your 2014 off in the right direction!
Thursday, November 28, 2013
Decorating Pumpkins
Tuesday, November 26, 2013
Bailey's Shake
Monday, November 25, 2013
Pumpkin Pie Dip
- 1 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar
- 1 (15-ounce) can pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Garnishes: ground cinnamon, cinnamon sticks
- Directions:
- Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, 1 teaspoon cinnamon, and ginger, beating well. Cover and chill 8 hours. Serve with graham crackers, gingersnaps and apple or pear slices. Garnish, if desired.
Saturday, October 26, 2013
Chipotle & Rosemary Spiced Nuts
Chipotle & Rosemary Spiced Nuts
Serves 8 to 10
I love roasted nuts in the fall. I'll whip up a batch of these really delicious nuts. They're sweet, salty, and spicy--with lots of brown sugar, maple syrup, chipotle powder, and fresh rosemary. Roasting is the process that brings out the most flavor in nuts, and serving them warm is a particularly nice touch.
Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.