Tuesday, December 8, 2015

Free Chemo Hat

Update: Over 35 chemo hats were given out free in December, thanks to my fabric supplier and a little extra craziness here just trying to sew up extra hats.  I hope you had a blessed Christmas, and wishing you an awesome New Year!


Oops! One of my favorite fabric suppliers, High End Fabric, sent me the wrong fabric and generously donated it to me to make cancer chemo caps. This week and while supplies last, I'm giving away a free organic black bamboo chemo hat with every purchase.

My hats make great chemo gifts and are super soft. I love natural materials like cotton and bamboo because they are perfect for sensitive skin. You can shop my hat collection online at

My Website All Things Blooming, www.allthingsblooming.com

Etsy All Things Blooming, www.etsy.com/shop/AllThingsBlooming

All Things Blooming on Amazon, http://www.amazon.com/s/ref=sr_nr_p_89_0?fst=as%3Aoff&rh=n%3A7141123011%2Cp_4%3AAll+Things+Blooming%2Cp_89%3AAll+Things+Blooming&bbn=7141123011&ie=UTF8&qid=1448978167&rnid=2528832011&ajr=0


If your purchase is a gift, please send along a note you would like to include, and I will gift wrap for free.

Christmas Blessings!
Theresa

Wednesday, September 23, 2015

Suzy's Cheesy Potatoes


At a family reunion this summer, Hubby's cousin's daughters were chatting about Cheesy Potatoes saying things like, "they are so good I can eat the whole pan", and "we're hoping Suzy will bring a big batch" and "can't wait for the potatoes".

At mealtime I was able to scrape out one teaspoon of Cheesy Potatoes from the bottom of the dish, because that was all that was left of this delicious side dish. My son got about a tablespoon and Hubby didn't get any :(


Many thanks to Meadow and Willow for telling me great things about Cheesy Potatoes and special thanks to Suzzanne Campbell, for sharing her Cheesy Potatoes recipe with us, a new family favorite :)

Cheesy Potatoes 
   by Suzzanne Campbell
Note: This recipe is for 1 batch.  Suzy often doubles or triples it for a potluck.

2 lb. shredded hash browns
1 can cream of chicken soup
1 stick butter melted
8 oz. sour cream
12 oz. shredded cheddar cheese, plus about 2 oz. to sprinkle on top
about 5oz. of milk (or 1/2 of the soup can)
season as desired with onion powder, salt, pepper

Mix ingredients in a large bowl until combined then place in baking dish coated with cooking spray.
Bake at 350 degrees for 50 minutes, sprinkle top with cheddar cheese, continue baking for 10 minutes.

p.s. I reduced butter to 3/4 stick and added 1/2 cup double cheese Ragu sauce for the cheesiest.




Thursday, June 25, 2015

Black Raspberry Jam

Wild black raspberry bushes are taking over our back yard. They are pokey with thorns and usually grow with poison ivy tucked in around them.  But, oh my goodness, they are delicious. Here is how I make my Black Raspberry Jam.

To prepare or sterilize jars, I preheat my oven to 200 then turn it off. Then I bring a saucepan of water to a full boil.  In batches, I place washed jars in the boiling water and boil for 3 minutes; remove the jars from the pan with tongs and place them on a paper towel lined cookie sheet to drain.  Then I place the sterile jars in oven to keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.

If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.


Black Raspberry Jam 
makes 8-9 cups or half pint jelly jars

Ingredients:
5 cups of cleaned, washed, crushed and *sieved black raspberries
   *to remove some seeds, sieve or use a food mill on half of the pulp
1 package pectin
1 tsp margarine
6 1/2 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring.  Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute.  Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops.  Wipe jar rims and threads then place lids and rings on jars and tighten.  Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours.  Store unopened jams in a cool, dry, dark place up to 1 year.  Refrigerate opened jam up to 3 weeks.

Tried and True Triple Berry Jam Recipes

Lots and lots of jams and jellies are made with love at our house to sell at our local farm market.

Triple Berry Jam is one of my favorite jams. I've made it over and over with 6 cups of fruit, instead of the 5 cups of fruit that the Sure Jell box recipe recommends. More fruit = More goodness.  I've also made it with different kinds of berries, depending on what berries are ripening in my yard or what is on sale at the market.

To prepare or sterilize jars, I preheat my oven to 200 then turn it off. Then I bring a saucepan of water to a full boil.  In batches, I place washed jars in the boiling water and boil for 3 minutes; remove the jars from the pan with tongs and place them on a paper towel lined cookie sheet to drain.  Then I place the sterile jars in oven to keep warm. For the lids, I place them in a bowl and cover with hot water until ready to use.

If we didn't have well water I would use my dishwashers sanitizing cycle to sterilize my jars.

Here are two of my recipes for Triple Berry Jam, each makes 10-11 cups or half pint jelly jars.

Triple Berry 
with Strawberries, Blueberries and Black Raspberries

Ingredients:
6 cups of cleaned, washed and crushed fruit as follows:
2 cups strawberries (remove hull and stem)
2 cups blueberries (remove stems)
2 cups black raspberries (remove seeds from 1 cup of black raspberries by processing in a food mill or sieve)
1 package pectin
1 tsp margarine
7 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring.  Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute.  Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops.  Wipe jar rims and threads then place lids and rings on jars and tighten.  Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours.  Store unopened jams in a cool, dry, dark place up to 1 year.  Refrigerate opened jam up to 3 weeks.

Triple Berry 
with Raspberries, Blueberries and Blackberries

Ingredients:
6 cups of cleaned, washed and crushed fruit as follows:
2 cups raspberries
2 cups blueberries (remove stems)
2 cups blackberries (remove seeds from 1 cup of black raspberries by processing in a food mill or sieve)
1 package pectin
1 tsp margarine
7 cups of sugar

Place pectin, margarine and prepared fruit in pan and bring to a full boil on high heat while stirring.  Add sugar and stirring constantly, return to a full rolling boil and boil 1 minute.  Remove from heat, skim the foam, then ladle jam into jars within 1/8 inch of tops.  Wipe jar rims and threads then place lids and rings on jars and tighten.  Process in water bath canner or pressure cooker.

Pressure cook at 6 pounds for 7 minutes.
OR
(from Sure Jell) In a water bath canner: fill with water half way and bring to a simmer. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jam for 10 minutes. (adjust processing time for high altitude if needed)

Let stand at room temperature for 24 hours.  Store unopened jams in a cool, dry, dark place up to 1 year.  Refrigerate opened jam up to 3 weeks.







Friday, May 8, 2015

Mother's Day Hat Giveaway

For hats that are soft enough for chemo patients you can shop my store 24/7 All Things Blooming Shop Now on My Website

Or find me on Etsy All Things Blooming Shop Now on Etsy



Update: June 25, 2015, thanks everyone for entering and congratulations to the winners!  This contest in now closed:

With Mother's Day right around the corner, I'm giving away one item from my shop, to honor my Mom, Leukemia survivor and 91 years old in July.

Just like my business facebook page All Things Blooming contest post, comment and/or share and/or comment here to enter for a freebie hat or hat/scarf combo of your choice.

Sharing and commenting increases your chances to win. Winner selected on Monday 5/11/15 by using random.org. Have a great weekend!Sharing and commenting increases your chances to win. Winner selected on Monday 5/11/15 by using random.org. Have a great weekend!


Wednesday, May 6, 2015

Homemade Hummingbird Nectar Recipe


Last year my sister Liz gave me a humming bird feeder along with this recipe for homemade Hummingbird Nectar. She has a heart of gold and beautiful handwriting too :)
<3 love handwritten recipes <3


Hummingbird Nectar Recipe

4 cups water (distilled or boiled)
1 cup sugar
optional: red food coloring

If using tap water, boil, dissolve sugar and allow to cool.

This makes more than my feeder will hold, so I save the rest in a quart mason jar in the refrigerator and refill the feeder when the food becomes cloudy. 

Humming bird food will turn cloudy if the feeder is located in direct sun, if the feeder is not clean or if you do not boil your water.  If your hummingbird food is turning cloudy, replace it.   



Wednesday, April 15, 2015

Zebra Droppings




Double chocolate brownie Zebra Droppings are as much fun to eat as they are to make :)
Zebra Droppings take brownies to the next level of epicurean nirvana.

Ingredients:
Betty Crocker Fudgy Brownie Mix
2/3 cup vegetable oil
1/4 cup water
2 eggs
1 package of dipping chocolate (OR I like to use an equal mix of dipping chocolate, wafers and chips, about 1/2 pack of dipping chocolate, 1/3 pack of wafers, 1/3 pack of chocolate chips)
1/4 package of white chocolate chips or wafers
Tools:
Wax paper covered cookie sheet
Toothpick or fork
9 x 13 baking pan sprayed with cookie spray
baggie
scissors
spoon
bowl or measuring cup



Prepare brownie mix according to package directions and let cool.
With spoon scoop out about a tablespoon of cooked brownie and lightly roll into a ball between your palms and place on waxed paper covered cookie sheet.
Note: For best results...If your brownies cook up with a crispy edge...score a brownie edge snack for yourself, but avoid using the crispy edges in your zebra droppings.








Melt chocolate in microwave according to package directions. I use a bowl or measuring cup and stir after every 30 seconds until melted (about 2 minutes total).
Notes: Do not use a wet spoon to stir chocolate or drip water into your chocolate, it will make the chocolate seize up. If needed, you can make your chocolate thinner by adding a dollop or about 1 teaspoon of solid shortening.

Use a toothpick or fork to dip brownie balls into melted chocolate. Place back on your wax paper covered cookie sheet.
With a spoon add a little chocolate to top of brownie bit and make a circle motion to make the decorative swirl on top.













Melt white chocolate in microwave stirring after every 30 seconds.
Place white chocolate into a sandwich baggie and clip a very small corner off of the baggie then drizzle white chocolate over your brownie trifles.









Who knew zebra droppings could taste so good?