Tuesday, November 10, 2009

Creative Cuts and More Mega Recipe Blog Hop DAY 2

Welcome Blog Hoppers, wasn't yesterday's "Treasured Family's Recipe" blog hop a blast! If you missed it, please make sure to go through the hop to see all of the fabulous creations and wonderful recipes that were shared.

Today is the second day of the Creative Cuts & More Mega Recipe Blog Hop which features the Apron Holiday Treats Recipe Kit. We have 24 designers who will be showcasing wonderful pages and yummy Holiday Treat recipes.

As part of the celebration CC&M will be having a great sale. For the next five days, we will offer 20% off the entire store. But act quickly, it is only for five more days – this sale will end on Nov 14th. Make sure you enter this code recipebloghop2009 during checkout.

As a continuing part of the celebration CC&M will of course give away great gifts. Each day we will give away one kit. Here is the twist – go through the blog hop, leave wonderful comments for the great designers. After you have finished the blog hop, return to www.diecutdiva.com and instead of leaving a comment, you need to share a recipe to have a chance at winning the kit. Share the recipe on your blog and link it back and get another chance to win the kit. Help us also make this a great recipe swap.

Now onto the blog hop...please start by going to Pam Smerker's blog.

See you back here at the end of today's hop...have fun!


Die Cut Diva
Pam Smerker <----
Go Here NEXT
Nathalia Castelllon

Dawn Lusk

Stephany Zerbe
Jennifer Hansen

Lisa Somerville

Lila Holgate

Kazan Clark

Rachel Hope Baird
Ellen Sosnoski

Cecilia Stricklin

Cambria Turnbow
Angie Pearl

Laura Davis

Noelle Reese

Holly Brown

Rachel Sztonyk

Deb Felts

Jen Johnson

Amber Hillman

Carla Mayfield

Cindy Lawrence

Chris Dickinson

Die Cut Diva


JenMarie said...

What a great hop!!!
Here's a recipe I can't wait to try: Chocolate-Peanur Butter Cookies: http://www.bettycrocker.com/recipes.aspx/chocolate-peanut-butter-cookie-treats/abcb3f34-a1ac-4c09-985e-95c45ec82a08?WT.dcsvid=MzYyOTYxMDYzNQS2&rvrin=56502A69-C892-476F-AE02-E2DE7C37C975&WT.mc_id=Newsletter_BettyCrocker_08_06_2009

rozie640 said...

Wow, I made it to all 24 bloggers and what an adventure. So many beautiful pages made with this kit. So many great recipes I want to try. I like adding something new every once in awhile so we don't get into a rut! We always use our favorite standby's. Like this recipe I got from Staci from SCS, everyone love's it and we no longer do regular pumpkin pie, try it, you'll see why.

Staci Lynch’s Pumpkin desert from SCS
4 eggs slightly beaten
1 1/2 c. sugar
1 can evaporated milk
1 large can pumpkin (not pumpkin pie filling)
1 tsp. salt
3 tsp. pumpkin pie spice
Pkg yellow cake mix
1 ½ cubes melted butter
½ to 1 cup of chopped pecans
Mix the first six ingredients and pour into a greased 9×13 pan. Sprinkle top with the dry yellow cake mix and drizzle 1 1/2 cubes of melted butter. Sprinkle with nuts (I prefer pecans and recommend a whole cup). Bake at 350 degree for about an hour. Enjoy! I usually serve it with whipped cream and it is best at room temp or out of the fridge.

Anonymous said...

WOW! Loved all the Recipe Books!

Old - Fashioned Bread Pudding
4 cups soft bread crumbs
2 cups milk (skim,1%,2%)use
4 Tablespoons butter or margarine
1/2 cup sugar
2 eggs, slightly beaten
1/4 Teaspoon salt
1 Teaspoon cinnamon
1/2 cup seedless raisins
Oven Temperature: 350 degrees
Baking Time: Fourty-five minutes
Grease bottom of pan
Place bread crumbs in a buttered baking dish (1 1/2qt.) (9in), and set aside. Scald milk and butter or margarine. In a large bowl combine sugar, eggs, salt, cinnamon and raisins. Stir some of the milk into the egg mixture; gradually add the entire milk mixture to the eggs, stirring constantly. Pour over the bread crumbs. Bake in a moderate oven until silver knife inserted one inch from edge comes out clean.

Thanks for the chance to win this great apron kit!
Debbie Hughes

junqueandroses said...

OMG...another fabulous round of recipes and such beautiful apron album pages...each one so cute!!!Great work ladies....I want to add this wonderful recipe..."Sweet Salty Oatmeal White Chocolate Cripy Cookies" THESE COOKIES ARE TO DIE FOR!!!!lol check out my blog


nancy said...

Here is one that I make every Christmas. I got the recipe from my neighbor and once you try this it will become a favorite or yours as well

Pumpkin Spice Cake

¾ cups chopped pecans
3 cups flour
2 tsp baking soda
1 tsp. Salt
1-tablespoon cinnamon
2 tsp mace
1 tsp nutmeg
1-cup butter softened
1 cup packed brown sugar
1-cup sugar
4 eggs
1 16oz. can pumpkin (1 ¾ cup)
1 tsp vanilla

Rum Butter Glaze

¼ cup butter- melt in sauce pan
Stir in ½ cup sugar
2 TBSP water
Bring to a boil then remove from heat.
Stir in 2-3 TBSP Dark Rum OR 1 tsp rum extract

Sprinkle nuts in bottom of greased bundt pan. Combine flour, baking soda, and spices.

Beat butter and sugar in separate bowl.- then add eggs, pumpkin and vanilla.

Next add dry ingredients

Bake 325 for 60-70 minutes.

Cool 10 minutes - make holes in bottom of cake and pour ½ glaze over cake.

Let stand 5 minutes more, invert onto plate and make holes. Pour remaining glaze over cake

Beth Warren said...

Everyone did a great job, tons of eye candy, though I think the recipe kit from yesterday was my favorite, just because I loved the colors better, and am not as big a fan of shaped albums.

Here's my recipe: Almond Lace cookies

1/2 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup sliced almonds, chopped

Preheat oven to 350°F and generously grease 2 large baking sheets.

Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.

Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

Kimberly said...

Love all the recipes!
Here's mine:


aud1inok said...

Cranberry Orange Muffins

1 cup dried cranberries
1/3 cup fresh squeezed orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temp
2 teaspoons grated orange zest
2/3 cup granulated sugar, plus more for topping muffins, if desired
2 large eggs, at room temp
1/2 cup milk

Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, bring just to a simmer over med. heat. Remove from heat, and set aside to cool and plump.

Line 12-muffin tin with paper liners or lightly brush with butter. Sift flour, baking powder, and salt into a bowl and set aside.

In a standing mixer fitted with paddle attachment, or with a hand-held mixer in a large bowl, cream butter, orange zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tins and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.

Vijaya Siddharth said...

That was a long skip hop jump! Loved all the creativity! All the designers have done an awesome job!

Today I am going to share the recipe for Gajar Ka Halwa....Sweet Porridge made out of Carrots!!

Grated carrot 1 kg
Milk 1 litre
Whole dried milk (mawa,milk powder) 200 grams
Sugar 2 cups
Ghee 2 tbsp. Clarified Butter
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.


1. Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
2. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
3. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
4. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

This tastes Awesome! It is one of my favorite!

Vijaya Siddharth said...

I posted a different recipe on my blog! Hope you all try it out!

Deb said...

Thanks for hosting this fun blog hop! The adorable apron album was so much fun to play with, and I enjoyed seeing the different results of each designer with the same product! Lots of yummy recipes and delicious eye candy too!