Nellie & Phoeb's

Design, Food, Kids, Laughter, Love...

In the Kitchen- Halloween Appetizer

Individual Serving
7 Layer Dip Jack O' Lanterns
I bought these little paper party cups at Hobby Lobby for a Halloween party, and at the last minute decided to sketch Jack O' Lantern faces on them.  I must say, they turned out pretty cute!!!  These are the perfect little portioned appetizer to serve at a Halloween party, they are mess free too! 
 
 




Recipe
Serves: 18-24

Ingredients:
1 can fat free refried beans
1 package taco seasoning 
1 cup light sour cream
1 pouch premade guacamole (or 1 cup homemade)
1 cup jarred salsa
1 cup shredded cheddar cheese
I can whole pitted, black olives, halved
1 bunch green onions, sliced
1 Roma tomato, diced small

Instructions:
Combine taco seasoning and refried beans.  Using a small portion scoop, scoop 1 scoop of each of these into a small paper party cup: refried bean mixture, salsa, guacamole, sour cream, cheddar cheese.  Top with black olives, green onions, and tomatoes.

Happy Halloween!

In the Kitchen- Grilled Chicken Burritos

Grilled Chicken, Bean, and Cheese Burritos
 
I  made these for dinner last week, they were really good, so I thought I would share!  I threw them together with what I had on hand, and could fix quickly (since I waited till an hour before dinner to start thinking about a dinner plan).  These are pretty clean, and are perfect for a quick throw together dinner.  You can use rotisserie chicken, or leftover grilled chicken if you have it, that would save even more time. 
 
Burritos that are high in protein, low in fat, tasty, and easy, sounds like a winner to me! 
 

 


 
 
 


Recipe
Serves: 6

Ingredients:

6 whole wheat tortillas
1 chicken breast, cooked and shredded 
1 can fat free refried beans
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup jarred red salsa
1/2 cup jarred salsa verde (you could sub with a small can green chilies)
Cooking spray (or olive oil mister)

Instructions:

Combine refried beans and red salsa, heat in the microwave for 3 minutes.  Combine shredded chicken and salsa verde.  Place a large heaping spoonful of refried bean mixture onto the center of a tortilla, add a layer of the shredded chicken mixture, then top with shredded cheese. Fold the tortillas, sided in first, then roll, tucking all the ingredients in neatly.  Heat a large sauté pan over medium heat, spray the outside of the tortillas with cooking spray, and sear on two sides until golden and slightly crispy.

Cheers!

In the Kitchen- Pumpkin Cake Bites

3 Ingredient Mini Pumpkin Cupakes


I always use applesauce instead of oil when using boxed cake mixes, to cut down on the fat  content.  I have tried a few other things too, like Greek yogurt, and diet soda.  But, had not yet tried the boxed cake mix with a can of pumpkin puree, until now...
 
I was planning on taking cupcakes to a pre-trick or treating Halloween party at the Westfall's, when I realized I had the tiny list of ingredients to make the cupcakes a little more festive.  I used my Babycakes cupcake maker, because its fast and I don't have to wait for the oven to heat up.  I also like the size, they are a little larger that a standard mini cupcake, and they are come out really fluffy. 
 
It's so easy... you pre-heat the Babycakes machine for a few minutes, while you stir the cake mix and pumpkin puree, using a portion scoop, fill each cupcake holder, close the lid and set your timer for 6 minutes (I usually do 5 minutes, but these needed the extra minute).  You don't even have to use cooking spray!  Just use a small rubber spatula to pry them out.  Let them cool and top with sifted powdered sugar.  I sat them in standard size cupcake liners to dress them up a bit.
 
I loved them!  They are not very sweet, perfect for adults, but the kids weren't huge fans.  If you want the kids to eat them, you may need to add some cream cheese frosting.
 
I know this calls for boxed cake mix, but they are almost 50% pumpkin, so they are still a pretty smart choice... when compared to a traditional cupcake. 
 
 
 
 

 



Sewing Workshop: Christmas Pillow Cover with Felt Appliqué

Time to dust off your sewing machine and put it to work! 
 
 
I'm starting sewing classes again!  
 
I will be teaching a class November 16th in Bixby, from 2:00-5:00 PM.  
A ladies crafternoon!
  
Seats are limited, a message to me and $75 payment via PayPal reserves your spot.
I will be giving away ONE SEAT, enter below!!!

Price includes: 
  • Instruction on making a 16"x16" zippered pillow cover with felt appliqué
  • Printed instruction booklet for future reference (so you can make as many as you want for your home, as gifts, or to sell)
  • Appetizers & beverages
  • Red, black, white, & gray felt for applique
  • Adhesives
  • Printed appliqué cutout options (Santa, deer head, etc...)
  • You can purchase your own fabric & zipper to match your décor, or I will supply the red & gray plaid flannel fabric with coordinating black felt & gray zipper (textiles to make the deer head pillow pictured) 
  • Lots of fun girl time!
We will complete one pillow cover during the workshop! 
 
I will email a supply lists once your spot is confirmed.  It will include items such as fabric scissors, thread, pins, tailor's chalk pencil, 24" quilters ruler, zipper foot for your machine, yardage if you choose to make your own fabric and or trim selection, and a pillow form.  
*Must have a sewing machine
*Basic knowledge of a sewing machine required (thread machine and sew a straight seam)
Please include with your payment, a note if you will be purchasing your own fabric or if you would like me to have it ready for you.  Also, any special dietary information. 
 
Looking forward to helping you master your sewing skills, one workshop at a time!!!

Cheers,
Christy
 
a Rafflecopter giveaway

In the Kitchen- Mini Cherry Pies

Perfectly Portioned Mini Cherry Pies

I found a recipe for mini apple pies here, and subbed cherry pie filling, and it worked perfectly.  I'm always looking for an excuse to use my Pampered Chef brownie pan (that I scored for $9 at a garage sale, unopened).  I also just bought a double pack of pie crust to make a chicken pot pie last week, and had a spare in the fridge.  This was so simple and I already had all the stuff.  Plus they are miniature, and anyything mini is irresistible!  These would be great for holiday work parties or a pot luck, no messy pie cutting going on.
 




 
 


Recipe
Makes 12 mini pies

Ingredients:

1 sheet store bought refrigerated pie crust 
1 can apple or cherry pie filling 
5 tablespoons all purpose flour
2 tablespoons sugar
2 tablespoons butter
1/2 teaspoon cinnamon

Instructions:

Preheat oven to 350 degrees. Bring pie crust to room temperature.  Mix together flour and sugar, and cut the butter into it.  On a floured surface, stretch it till it's as square as you can get it.  Using a pizza cutter, cut it into 12 equal squares.  Place dough squares in a brownie or muffin tin. Evenly distribute pie filling into the middle of the squares. Top each with 1 teaspoon or so of the flour mixture.  Fold the dough squares over the top of the filling.  Top with another teaspoon of the flour mixture.  Bake for 15-20 minutes, until pie crust is lightly golden. Eat.

Cheers!

DIY- Lemon Meringue Dress

Homemade Halloween Costume-
Lemon Meringue Dress
My five year old asked to be Blueberry Muffin from Strawberry Shortcake, for Halloween, so I decided to make my four year old daughter Lemon Meringue, and the two year old, a Strawberry.  The premade costumes are really plain and kind of boring, and I thought they would be fun to make a little more girly, more like what the original Strawberry Shortcake dress looked like. 
I selected a dress pattern that would allow them to wear the dresses after Halloween too.  The amount of time and energy that goes into a costume, I figured if I can make it a dress they can re-wear, it will be much easier to put in the labor hours!
  
I ADORE this simple dress tutorial from The Big Oak Tree blog, the instructions are for a 12-18 month size, and I resized it to fit a size 4/5.  
 
Follow the sewing instructions on original blog post. 
Size 4/5 yardage requirements were the same, plus 1/2 yard of a third trim fabric.  I added the third fabric for the bottom band, the arm ruffles and the ruffle on the bodice.  I selected a solid white for the trim, and it really popped off the yellow prints.  This may be my most favorite dress I've ever made!  (I purchased my fabrics at Joann.)
 
The new size 4/5 dimensions are as follows:
Outer Bodice: 13-1/2"w by 16" h
Inner Bodice: 11"w by 16" h
Neck Hole: 6-1/2" diameter  with 2" slit (centered on each bodice piece)
Body: the width of the fabric by 15" h
Trim: width of fabric (about 42") by 10-1/2" (I did it at 2" and surged the bottom edge to finish, it saved quite a bit of fabric)
Arm Ruffle: 16" w by 3-1/2" h
Front Ruffle: 7"w by 10"h  (I made a wider ruffle larger than the original)
 


 

 
 

In the Kitchen- Simple Black Bean Soup

Simple 'Kind of Homemade' Black Bean Soup
 

This is just 'kind of' homemade soup because you basically just open up a few cans.  But, don't underestimate it!!!  It is so easy and so full of flavor!  Do not skip the FRESH lime, that's what gives it a kick and makes it taste fresh.

Recipe
Serves: 4 as a side dish, or 2 as an entrée

Ingredients:
2 cans black beans drained
3/4 cup jarred salsa
2-1/2 cups chicken stock 
Juice of 1 lime 
Garnish- cilantro 

Combine all ingredients, bring to a simmer, and cook for 15 minutes.  Mash some of the beans with a potato masher to thicken it.  Simmer for 5 more minutes.  Garnish & serve.
 
It's seriously that EASY! 
 
Cheers!

In the Kitchen- Oktoberfest Soft Pretzel Sticks

German Style Soft Pretzel Sticks

I have been wanting to make these for a really long time.  We were invited to an Oktoberfest themed birthday party last weekend & it was my cue that it was time to tackle the slightly intimidating, baking soda boiling, pretzels!  They were fantastic!!!  I prefer my pretzels with cheese sauce (really I prefer everything with cheese), while they were good with mustard, they were phenomenal with the cheese!  They were soft in the middle but slightly crunchy on the outside, with that unexplainable taste that only a pretzel has (kind if a fizz on your tongue).  I made two batches and cut the size of each pretzel stick in half, so each batch made 50 sticks, 100 total.  They were extremely time consuming and a little messy, but totally worth it.  This probably isn't something you want to make for an afternoon snack, but perfect for a special occasion, like an Oktoberfest party.  My four and five year old daughters were able to get in on the action too, they loved it.  If you notice there is a lot of variation in the sizes, let's blame it on that...

The ingredients are really simple, you probably already have them in your pantry: all purpose flour, canola oil, baking soda, brown sugar, yeast, water, and an egg
 
I used my stand mixer, but you can do it by hand if you don't have one.
 
Once your ingredients have been mixed, place the dough ball in an oiled bowl, cover with plastic wrap, and let it rise until it doubles in size, about 45 minutes.
 

Place the dough ball on a floured surface, knead lightly, and stretch it.

Cut into 24 equal parts. Well, as equal as you can get them.  I decided to make smaller pretzel sticks, so at this point, I broke 24 pieces into halves and had 48 pieces.
 
The girls had lots of fun helping roll the pieces into 4-1/2" x 1/2" sticks!  
 
Place the sticks two inches apart, on baking sheets covered in buttered parchment paper.  They look a little wonky, but once they rise, they smooth out.

Let them rise for 15-25 minutes, until they are puffy (and much prettier).
 
Bring two quarts of water and 3/4 cup of baking soda to a simmer.  Place six sticks at a time into the simmering water, let them cook for 30 seconds, turning once.  Lay them on paper towels to drain, then transfer them back to the prepared baking sheets.  Brush with egg wash & salt them (I say generously salt them).  Pop them in a 450 degree oven for 10 minutes, or until they are a deep golden brown.  Serve them with cheese (or mustard)!!!
 
*Do NOT overload your oven or they will burn...lesson learned.
 

Recipe
Serves: 24
Serving Size: 1-2 pretzel sticks

Ingredients:

2 quarts plus 1 cup water, divided
1/2 cup brown sugar
5 3/4 cups all-purpose flour
3/4 cup baking soda
1/4 cup canola or vegetable oil
5-1/2 tablespoons active dry yeast
1 large egg beaten with 1 tablespoon of water
Kosher or sea salt
 
Instructions:

In a stand mixer, add brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour.  Mix in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.

Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 30-45 minutes.

Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces.  If you want to make smaller sticks, divide the 24 in half to make 48 pieces. By hand, roll each piece into a 9-inch x 1/2 inch thick or 4-1/2 x 1/2 inch stick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 15-25 minutes.

In a large, deep sauté pan, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using a slotted spoon, transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
 
Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with cheese sauce or mustard.


Make Ahead: The baked pretzel sticks can be stored overnight in a plastic bag. Reheat before serving.

Adapted from Food & Wine
Find it here also Caramel Moments
 

 
Our neighbors Rebecca and Nick threw one heck of a party!  It was Nick's birthday, so the invite was for Nicktoberfest.  They decorated their house, inside and out, and had a smorgasbord of German sausages, sauerkraut, German potato salad, and pretzels of course.  Everything was delicious and their house was super festive!
 


Happy Birthday Nick!!!




 

Troy pulled out his lederhosen so he would fit in!
 
And, what is a good party without favors?  They had a bowl full of pretzel holding German ducks, and customized can cozies.
 

We went to the Tulsa Oktoberfest with the same crew. What a fun filled month!
Did I mention we have THE BEST NEIGHBORS EVER?!!!

Cheers!