My Latest Favorite Snack...

Isn't this just lovely?

It's so simple, just fresh blueberries and good, tangy feta cheese.

Doesn't that seem like an odd combination?  I've been addicted to this since we moved here to 

Grand Haven, Michigan,  Blueberry USA. :)

Anyhow, I encourage you to try this and let me know what you think

Namaste.

Karen

Buh Bye Negativity.

YEP!  104 miles, to be exact! 

Rainbow Cupcakes!

Rainbow cupcakes!  These are fun and easy to make if you follow a couple of helpful hints!  REALLY!  They look like a mess, but trust me, if I can do this so can anyone!

First: Use a white cake mix, any type will do, but be sure to not add the egg yolks, egg whites only, we're going for bright, vibrant color here.

Second:  

Have on hand 6 small (sandwich size) Ziplock bags..you will mix your batter and colors in these.

OK....Mix your batter according to the directions on the box.  (these are far from gourmet..if you prefer a homemade from scratch recipe, wellthen rock and roll.)...the kids were fine with the box recipe.

Divide, (we just eyeballed it)...your batter into 6 somewhat equal parts and put them into your Ziplock bags. 

Here's your color recipe:

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

Add to each ziplock bag and squish with your hands....don't worry, this doesn't effect the batter at all,  I was worried, but it didn't.

Using your scissors, cut a wee corner out of each Ziplock bag.

Squeeze just enough batter to cover the bottoms of your lined cupcake pan....keep adding layers until you have used each color, in rainbow order....be careful not to overfill your cupcakes, as I did a few times...be very gentle here, don't disturb the batter at allll...you will end up with mud cupcakes, not rainbow cupcakes, and that would be tragic.

Bake according to package directions....voila. 

Frost with your choice of frosting, we chose vanilla with sprinkles and they turned out darling.

Have fun with this!  We sure did,  We'll be making these again for sure!

Namaste.

Karen

From the YUMMY files....

OOH my stars.  This is a recipe that not only looks amazing, but tastes wonderful as well.  I tested this recipe that I found over at Taste of Home (my number one go-to for wonderful recipes)

This was easy to put together, with ingredients that are readily available in my pantry most of the time.  I am thinking, maybe next time I'll add a cream cheese filling as well, just to make these MORE sinful!

The bars in the photo were made with a 9x13 pan and they're thick!  

Tip: don't omit the almond extract, even add a dash more!  And be sure to add the glaze, it adds just the right amount of sweetness!

Here's your recipe :)


50

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cans (21 ounces each) cherry pie filling
• GLAZE:
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons milk

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; gradually add to the creamed mixture just until combined.
• Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling.  You may use a 9 x 13 inch pan, just add 10 minutes or so to the baking time.
• Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars. Yield: 5 dozen

Back to the studio!

This design has always been my all time favorite.

Since 2008, when I made my very first one, these have been wildly popular...and I never tire of making them...they're just so lovely.  I bet by now I have made several thousand of these, and no two will ever be alike! 

A tiny tree is encapsulated between crystal clear glass with tiny glass cherry blossoms.  I love these!  What do you think?

These are available in my Etsy shop at:

http://www.karmabeads.etsy.com

Welcome Spring!

We are well into the first week of March and these tulips are just so lovely.  Our little cottage by the lake is bright and sundrenched with it's huge windows, a perfect place for these treasures.

Anyone who knows me, knows about my obsession with blue Mason jars!  

This one hangs at an angle on the side of my kitchen cabinet. I wrapped the neck securely with some copper wire, and made a simple loop.  Then, I hung this with a simple screw-in teacup hook.  Super easy and how darling is this!?

I love to put fresh peonies or big pink carnations in there!  :)  

I hope this inspires you to do something similar, sometimes simple is best!

Have a lovely weekend!

_/\_ namaste

Karen

Layered Salad - YUM YUM YUMMY!

Truly, this is the easiest thing in the world, the hardest part of this is the prep, and that's not even a big deal!  But this dish packs a wallop if you have been asked to bring s dish to pass and there's never a tiny bit left!

Of course, you can add or delete any ingredient you like, and a glass bowl is an absolute must! I love this bowl because the sides are nice and high, highlighting all of my pretty layers.

Here's how this is done:  I"m not going to be super specific as far as amounts, or types of veggies, so that you can use your own creativity.  

Layered Salad

Lettuce (I use romaine mixed with dark leaf lettuce)

Green pepper

Carrot ( I use my peeler to make ribbons)

Roma tomato (seed these)

Frozen sweet peas (OMG DON'T use canned peas!)

Hard boiled eggs ( I added 5)

Sharp cheddar cheese

Bacon bits (make your own or use store bought REAL bacon bits

Mayo

Sour Cream 

Sugar

Salt and Pepper

Parmesan cheese.

Let's build our salad

First, prep all veggies.  Once everything is chopped, peeled, boiled, and ready to go, begin assembling!

Here, I layered, in this order, lettuce, carrots. tomatoes, peas, green pepper, more lettuce, cheese, eggs, bacon and then my dressing.

In between each layer, add a bit of salt and pepper, not too much. Press each layer down, make this nice and compact.

To make your dressing (again, make to your own preference, taste as you go along), I used  a cup and 1/2 mayo, a cup and 1/2 sour cream, two tbsp sugar (really, don't skip this), and 1/4 tsp salt and a good amount of freshly cracked pepper.  

Spread this generously across the top, sealing at the edges.  Cover and let this sit in your fridge for 8 hours.

When ready to serve, add more grated sharp cheddar, pepper, and some fresh parmesan.

You could also add some croutons.

My husband doesn't care for onions, but I love a sprinkling of red onion, adds lots of color and flavor.

I hope that this inspires you to try your own recipes, I would love to see photos of your creations!

Happy salad making!

Namaste _/\_

~karen~