Gramp’s Kitchen – Dried Beef Dip

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Dried Beef Dip

1 – 8 oz package of cream cheese, softened
2 cups (16 oz) sour cream
1 carton (16 oz) French onion dip
1 package (2 ½) ounces dried beef chopped
Ridged potato chips

In a small mixing bowl, beat the cream cheese, sour cream & dip. Stir in the beef. Serve with the chips. Refrigerate leftovers.

*Recipe from unknown source. Found in my Grandparents kitchen.

Missy

11 Little Snowmen

11 Little Snowmen

I would still like to make another dozen of these little snowmen but I now have enough done for my children, nieces, and nephews! I found the pattern on Pinterest a while back and just had to make them.

I used I Love This Yarn brand purchased at Hobby Lobby in the following color ways: Christmas Sparkle, Red Sparkle, White Sparkle, and Black Sparkle.

-Ravelry Link

Missy

Gramp’s Kitchen – Three Grain Muffins

I have made these muffins several times. I always throw in some dried raisins or cranberries and chocolate chips to make them more kid friendly

 

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Three Grain Muffins

2 cups quick cooking oats
2 cups crushed shredded wheat (about 4 large)
2 cups of all bran
1 quart of buttermilk
1 cup boiling water
1 cup veg oil
4 eggs, beaten
2 ¼ cups packed brown sugar
5 cups flour
5 teaspoons baking soda
1 teaspoon salt

In a large bowl, combine oats, shredded wheat & bran. Add buttermilk, water, oil, and eggs; stir for 1 minute. Stir in the brown sugar. Combine flour, baking soda, and salt; add to the cereal mixture & stir well. Fill greased or paper lined muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes.

*Muffin batter can be stored in the refrigerator for up to 1 week.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Wordless Wednesday

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Gramp’s Kitchen – Poppy Seed Coffee Cake

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Poppy Seed Coffee Cake

1 cup butter or margarine
1 ½ cups sugar
4 egg yolks
2 ½ cups sifted flour
1 teaspoon soda
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
3 tablespoons poppy seed
½ teaspoon almond extract
4 egg whites beaten stiff

In a large bowl, combine butter and sugar; cream well. Add egg yolks; mix well. Sift together dry ingredients and add alternately to creamed mixture with butter milk. Add poppy seed and almond extract. In a small bowl beat egg whites until stiff peaks form. Fold into batter. Bake in greased and floured 12 cup bunt cake pan at 350 degrees for 60 minutes or until cake tests done. Top with lemon glaze or powdered sugar.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Gramp’s Kitchen – Tangy Dill Dip

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Tangy Dill Dip

1 cup low fat yogurt
¼ teaspoon dried dill weed or 1 teaspoon of chopped fresh dill weed
¼ teaspoon salt
¼ teaspoon fresh ground pepper

Combine all ingredients & chill in a covered container at least 2 hours before serving.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Little Elf’s

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The other day was a no-school day so my Daughter and I finished up another little craft project that my Sister had started before she passed away. I am pretty sure that these have been sitting around my Parent’s house for quite a while.

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All I had to do was hot glue the pieces that she had started together.

Gramp’s Kitchen – Refried Bean Dip

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Refried Bean Dip

1 – 16 oz can red kidney beans including the liquid
¼ cup finely chopped green onion with tops
½ cup low fat cottage cheese
1 – 4 oz can chopped mild green chillies drained
½ teaspoon ground cumin

Puree beans and liquid in blender. Sautee pureed beans & onion in a nonstick pan over medium heat until hot, stirring often. Stir in cottage cheese, chillies & cumin. Cover & refrigerate until cold.

*Recipe from unknown source. Found in my Grandparents kitchen.

♥ Missy

Wordless Wednesday

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More Cross Stitching

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I worked on these little cross stitch Olaf monograms for Grandma & Nana. I think that they turned out super cute. I still need to figure out how I am going to finish them.

I’ve also been working on a knit hat and a crochet hat to add to the pair of mittens that I knit a while back.