Monday, October 31, 2011


What will you be sporting this fine all hallows eve?

It looks like it's going to be a toasty day here, 
I may have to change into something less layered and less velvet. LOL

Happy Haunting!!

Sunday, October 30, 2011


My little (not so much) boy turned 20 today....where did the time go??

He turned from cute little feller to a handsome rascal all too fast!!
Happy birthday baby....mommy loves you!!!

Saturday, October 29, 2011

I'mmmmmmm ready!

Bring on the trick or treaters!!!

I found these cute printables by typing in ''free halloween treat tags".  
Sorry I didn't bookmark the page.  Big 'doy' on me.

I don't get that many people so I like to make nice little treats.
I've been known to hand out mardi gras beads (a VERY big hit) and black tooth brushes, black and orange friendship bracelets, big bags of microwave popcorn, full size rice krispie treats....I just love it!!! And as usual, the safe-t-pops for the little ones. Sometimes, I even have special treats for really awesome costumes or I just give them double. I actually had an Elvis that sang with a guitar one year....awesome sauce!!

Happy haunting!!

Thursday, October 27, 2011

Started some Halloween sewing......

It will go fast once I get back to the machine, but here is the first of several little Halloween treat bags:

I love this combo and it's actually from a Christmas fat 1/4 bundle but is soooooo reads Halloween, no?

Treat or treat, smell my feet, give me something good to eat!!
or should I say:
Trick or treat, kiss my toe, give me something fun to sew!!

Tuesday, October 25, 2011

It's Pumpkin time!

This guy is an artiste!! Enjoy the show!

To see more great pumpkin carvings, go to

Monday, October 24, 2011

Tree Trimming from h-e double hockey sticks

It took these guys three days. They left a mess and broke one of our retaining walls. Oy.
Now we deal with the aftermath. The hubs will be making a phonecall tomorrow and getting that retaining wall fixed...seriously, it wasn't even where the tree should've come down!
We've had several large trees removes over the right next to the house, but these guys we just awful. P G and E  and their contractor Davey Tree will be getting and ear full....let me tell you!
On the up side, NO MORE PINE NEEDLES!!!!!!! Still....bye bye trees.

 The before pics:
These pictures don't do it justice. The tree was about 60 feet tall and almost as wide. My neighbors will now have no shade in their backyard. she told me yesterday that she couldn't figure out why her room was so bright the night tree blocking the moon. LOL

The during

The aftermath
See my poor tilting retaining wall? Totally dislodged can just pick that whole thing up. Idiots!

 They also left the wood much larger than the contract states. Guess this means I have to deal with them again. If I was home today, I could've prevented some of this, or not, but I could've tried.

my nekkid yard
From forest to not in 20 hours. It should've only been about 8.
Now, what do we do with all that sunshine we will now have and all that open space?
Any gardeners out there got any ideas????

Okay, whine fest over.....I have all winter to plan something awesome!!!

Saturday, October 22, 2011

October FNSI

I didn't get to do September's, but I was ready to go for October!!

I started out with this pile of fabric for inspiration:

I ended up making three mug rugs with a Christmas flair:
A simple one just for Santa.

And September's Label Crew Project: 
Mug rugs that look like tags.

 The backs are just the cream with the polka-dots fabric from the pile.
I was hoping to make a Halloween bag, but I am a tad slow and had the kids and the hubs taking up a little of my time too. 

All in all, three projects completed is pretty dang least I think so!

I will be working on the Halloween bag today!! Maybe even two, they look pretty easy. 
And doing the quilting on my Christmas Table Runner.
Happy Sewing!

Friday, October 21, 2011

Thursday, October 20, 2011

Table Runner Progress

All the little felt ends are done. On to the quilting...................

Wednesday, October 19, 2011

Tutorial and Recipe for Caramel Apple Pumpkin Swirl Mini Cheesecakes

 Warning....lots of pics
 I will post full recipe at the bottom of this post.
Okay, here goes.........

Regena Florenti's Caramel Apple, Pumpkin Swirl, Streusel Topped Mini Cheesecakes

 Try and have all ingredients at room temperature.

Pre-heat oven to 350ºf  and fill a cookie sheet 1/3 deep with water
And prepare you muffin tins for filling

The crust: 
in a food processor or heavy duty plastic bag

add 2/3 of a 16 ounce bag of ginger snaps

1/4 cup sugar

1 stick of melted and cooled butter

Pulse the cookies until they look like really coarse cornmeal and all the big chunks are gone.

Add butter and pulse until mixture holds tightly together

Put one heaping tablespoon of crust mixture in each muffin cup.
There will be some leftover to use as part of the topping.

 Compress the crust. I used my rolling pin

The actual amount and the smushed crusts 
set aside. No, I don't precook the crusts

The filling: 
In a mixer (or mixing bowl) 
3 packages (8oz) of cream cheese
3/4 cups of sugar
Mix it until the sugar is all mixed in.

1 teaspoon of vanilla extract
1/2 cup sour cream
pinch of salt

mix for a few seconds

Add four eggs and mix well 
( I know you only see three, these pics are from my first testing and it really needed the extra egg)

Take out one cup of the filling and mix with 1/2 to 3/4 cup pumpkin pie filling 
and 1 teaspoon of corn starch . If you use plain pumpkin, add pumpkin pie spice to taste...1/2 to 1 teaspoon should do it.

Divide plain batter evenly between 24 muffin cups

Divide pumpkin batter evenly between 24 muffin cups. you can make them a lot pumkinny or not, your choice. :-)  I did a lot.

Take a skewer or toothpick and swirl the pumpkin

clean the stick a lot

They should look something like this...or better if you are a good swirler.

Topping 1:
1 large or two small tart apples
1/2 teaspoon of cinnamon

It's not as pretty as doing a fine chop, but it worked for me. Yes, you can chop them too. I'm lazy. :-)

Put a good amount on each little cheesecake

Topping 2: Streusel
To the leftover gingersnap mixture add:
1/2 to 3/4 stick soft butter
big hand full of quick cooking oats
1/8 cup hard packed brownsugar
2 tablespoons of flour

Mix until it holds together when you give it a little squeeze. If you need to add a bit more butter. Or if it's too sticky, add some more oats and flour a teaspoon at a time.

Cover the apple topping

Not even cooked and they look yummy!

Bake at 350º for 25 to 35 minutes

Drizzle with caramel sauce when partly cooled.


2/3 of a 1 pound bag of gingersnaps
1/4 cup sugar
1 stick melted and cooled butter

Cheesecake filling:
3 packages (8oz) creamcheese
3/4 cup sugar
pinch of salt
1 teaspoon of vanilla extract
1/2 sour cream
4 whole eggs

Into the one cup of plain mix:
1/2 to 2/3 cup pumpkin pie filling
1 tablespoon cornstartch

Topping one:
1 large or two small tart apples finely chopped
1 teaspoon cinnamon

Topping two:
leftover gingersnap mixture
1/8 cup brown sugar
big ol handful of oats (1/4 to 1/2 cup)
2 to 3 tablespoons of flour

You can use store bought caramel sauce or make your own:

caramel sauce:
1/4 cup water
1/2 cup sugar
1 teaspoon corn syrup
1/2 cup heavy cream
pinch of salt
1/4 teaspoon vanilla extract
1/4 teaspoon fresh lemon juice (optional, but a nice tasty finish)

Directions for caramel sauce
put water in heavy sauce pan. tall sides are good.
pour sugar directly into the center of the pan..try to not get any on the sides of the pan
pour corn syrup over sugar mountain

cover and bring to a boil over high heat. Keep an eye on this goes really fast!
once it boils, take the lid off and boil until the syrup is a very light golden color (dry straw) and measures 300º on a candy thermometer (or 5-7 minutes)
reduce to medium heat and cook until a dark golden color, like maple syrup

meanwhile, warm the cream and the salt..don't let it boil

Remove syrup from the heat, carefully  add part of the cream. It's gonna go nuts. After is stops bubbling, pour in the rest of the warm cream, vanilla and lemon juice.
whisk until smooth. It will stay hot for quite some time. serve warm or at room temp.