Tuesday, April 1, 2014

Daniel Tiger Birthday Party Invitations

Daniel Tiger Invitation
It’s time for our son’s 2nd birthday! 

We chose a Daniel Tiger theme for the birthday party. I never expected to be the type of mom that loves to throw themed birthday parties.  But it turns out that I am. This year’s birthday party will not be the big to do that we had last year but it will be full of fun and family. Last year was our son’s Dohl.
Our son has grown so much over the last year and it’s all flown by in a kind of blur. It feels like we are on a train that’s picking up speed.
I like to make the invitation and most of the decorations for Andy's birthday parties. It takes time and planning but I really enjoy it. 

This post is about how I made the birthday party invitations.

I used MS Publisher and used a postcard template to design the invitation. Two invitations printed on a page. 
A friend of my mom’s painted a Daniel Tiger watercolor and scanned it so we could have it on the invitations. If you don't have a friend that can paint something for you, try something else like a picture of your child or something else to represent your party theme. 
I used ClipArt to create the background and WordArt for the title. 

Invitation on MS Publisher

We printed the invitations on our home color printer using card stock paper. We purchased envelopes at Wal-Mart.  Then I cut out the invitations and we mailed them to our family and friends.
It was a totally inexpensive and cute birthday invitation for our Daniel Tiger party. It was so easy to make.
I suggest making your own birthday invitations if you are looking for a way to save a little money and get creative. 

Soon I'll post about the Daniel Tiger Birthday Party. 

Until then, Check out my posts about last year's birthday party!



Sunday, December 29, 2013

Chess Pie for the Holidays


Chess Pie
Is there anything that says home or the holidays more than pie? Well, maybe a few other things like a fresh baked ham, Christmas trees covered in lights, and the smell of holiday scented candles burning around the house. I love the holidays. As the count down to the New Year begins, I would like to share my family’s favorite holiday pie recipe with you. 

Families have their own traditional deserts that say the holidays are here. Those dishes are the taste of tradition. Often, family recipes are closely guarded secrets locked away in the minds grandmothers and great aunts. Sometimes they are written down and sometimes altered depending on the availability of certain products or using new products. The important thing is that the dish taste like it always did or at least how people remember it.
When I was a young girl I got my great grandmother’s Chess Pie recipe. She didn’t have it written down and the recipe she gave me was from memory. Luckily, the ingredients in chess pie are pretty basic. Even so the recipe from memory was not quite right. My great grandmother never did measure much. Many of the recipes she gave me called for "heaping tablespoons" and you had to use a specific spoon. 

Over the years I have monkeye
d with the recipe trying to get it to taste the way my mom remembers it. 
This recipe is as close as I’ve gotten to the original taste. My mom requests chess pie for her birthday and often on the holidays. Some years it's been good and some years my chess pie was interesting if nothing else. 
Since I have made chess pie for the holidays most of my life, it only seems like Christmas to me if we have a chess pie. 

Chess Pie

Ingredients

Chess Pie Ingredients

1 Stick of Butter (1/2 a cup), softened1 Cup of Sugar3 Eggs1 Can of Evaporated Milk1 Tablespoon of Flour1 Teaspoon of Vanilla*Dash of Salt (if using unsalted butter)1 Unbaked Pie Shell.

Directions

Preheat oven at 350 degrees. 
Poke Pie Shell with Fork

Put your pie shell in a pie plate. Use a fork to poke some holes in piecrust.
Cream 1 stick of butter and 1 cup of sugar together. Beat 3 eggs and mix into butter and sugar.
Stir in flour, evaporated milk, and vanilla. Mix well. 

Pour mixture into the unbaked pie shell. Place the pie on a cookie sheet to bake in case there is runoff.
Bake at 350 degrees until custard is set – about one hour. 

Enjoy!
I hope you have all had a happy holiday and I hope everyone has a wonderful New Year!
See you all in 2014!

Sunday, December 1, 2013

Crescent Roll Sausage Bake


It’s the beginning of the Christmas season. With Thanksgiving over, it’s time to finish up the Christmas shopping and enjoy the holiday spirit. We have a radio station that plays holiday music 24 hours a day. It’s all I listen to this time of year.  The days are shorter and colder. This is one of my favorite times of the year.

We’ve managed to find a couple of warmer days to take our son out to pick up pecans and kick around the soccer ball. But in a few days it will turn cold, wet, and sometimes icy. We'll have to find way to let our son bur off his excess energy inside the house. His Christmas presents might help us accomplish that. 

This Thanksgiving was full of our family’s traditional dishes. My husband and I celebrate our holidays with my family for lunch and his family for dinner. There is always lots of leftovers and figuring out creative ways to serve our leftovers as much of a holiday tradition as anything.

The morning after Thanksgiving I had a pretty good idea of what we would be eating for the next few days. So, I decided to make something for breakfast that was easy and did not involve leftovers.

Crescent Roll Sausage Bake

Ingredients
1 pound of Italian pork sausage
½ of a Bell Pepper, Diced
2 cans of Pillsbury crescent rolls
1 block of Philadelphia cream cheese, softened
½ Cup of Shredded Cheese (use more if you like)
Salt and Pepper to taste

Directions

Brown the sausage with the diced bell peppers in a skillet until well cooked. Add cream cheese to sausage and peppers in a bowl and mix until combined. Spray a 9 x 13 glass baking dish  and roll out one package crescent rolls and place on the bottom of the baking dish. Sprinkle half of the shredded cheese over the crescent rolls and top with sausage, pepper, and cream cheese mixture. 

Top with remaining shredded cheese and unroll the second can of crescent rolls and lay over the top. You can press the edges of the 2 layers of crescent rolls together if you like. Bake according to the directions on the crescent roll can. Slice and serve.


These were a big hit for the morning after Thanksgiving. We might just have to make them for brunch on Christmas Eve this year, too. 
Hope you enjoy!