Co-Hosting Craft Frenzy Friday #10

We want to thank all of our Craft Frenzy Friday participants last week and welcome you back this week! Please be sure to like your host on all social media you want! We appreciate the love!

Craft Dictator

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Turning the Clock Back

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And this week we have two wonderful Co-Host!

Creative Southern Home

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In the Kitchen With Jenny

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 If you are interested in co-hosting email Cara at [email protected]!

Now on to our wonderful features!

All the features are picked by the host and co-host of the week!

 
MY Choice!! 
Beekman 1802 Cinnamon Bun Bundt Cake at Pies and Puggles

  
 The Happy Camper Dresser Makeover at Dorthy Sue and Millie B's

 
 How to make a Gigantic Magnetic Chalkboard at the Turquoise Home

  
 Upcycled Coffe Sack Pillow at Pies and Puggles

  
 My Little (Crocheted) Ponies at Jubilant Jessi

Be Sure to Grab a featured button here!! Also, go grab a Craft Frenzy Friday Button here! We'd love to see them on your page!

Now onto the party!

**Please note: By linking to this blog party, you are giving Craft Dictator and Obsessive and Creative permission to use your photos and content as part of the weekly features if selected.**

We also pin all of our features on the Craft Frenzy Friday Pinterest board!

Roasted Pumpkin Chili

Pumpkin, pumpkin, what to do that changes it up a bit?  How about a chili? While I was at it I changed up the traditional beans from kidney to black.  My family liked this chili.  After trying his first bowl, my husband added a drop or two of honey to his next bowlful and gave it a stir.  I must say, it added a dash of sweetness that was a nice compliment.

Roasted Pumpkin Chili                                                                            Printable Recipe

2 pound (approximate) pumpkin for baking (usually says " for pies")
olive oil
salt
1 pound ground beef
2/3 - 3/4 cup diced onion
2/3 - 3/4 cup diced green pepper
15 ounce can black beans, rinsed and drained 
14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1 can water (use tomato sauce can)
1 Tablespoon chili powder
1 teaspoon cumin

Preheat oven to 375 degrees. Halve your pumpkins, scoop out the seeds, peel using a vegetable peeler or a paring knife. Cut pumpkin flesh into 3/4 to 1 inch cubes. The pumpkin should yield about 4 cups. Place on baking sheet, drizzle with olive oil and toss to coat.  Arrange cubes into single layer. Sprinkle with salt.  Bake for 15 minutes, flip pieces, continue to bake for 15 to 20 minutes or until soft. 

In a large pot, cook onions, peppers, and ground beef until meat is done and veggies are tender. 

 Stir in beans, tomatoes, tomato sauce, water, and spices. Simmer for 10 minutes. 

Stir in pumpkin chunks and cook for another 5 minutes until everything is heated through.

You can use canned pumpkin.  It will be a smoother, thicker chili so you may need more water to get it to a consistency you like. (Picture here shows canned pumpkin chili on left, roasted pumpkin chunk chili on the right.)

Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce

Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce 

1-1/4 pounds skinless boneless chicken breasts
olive oil
salt/pepper

2 Tablespoons olive oil
2 Tablespoons diced shallots
2 Tablespoons flour
1/4 cup chopped sun dried tomatoes 
1/4 cup fresh basil, thinly sliced or 1 teaspoon basil paste (I used Gourmet Garden brand)
1-1/2 cups chicken broth
1/2 cup half and half

4 ounces angel hair pasta (other pasta would work too)

Prep your shallots and sun dried tomatoes.  I started off with julienned sun dried tomatoes and chopped from there. If you are slicing fresh basil, prep it too.  I used the basil paste since that is what I had on hand at the time.

 Measure your half and half and chicken broth.

Drizzle the olive oil in pan, add shallots and saute for just a moment or two so as not to burn the shalllots. 

 Add the flour, cooking for a moment.

Add chicken broth and half and half mixture a little bit at a time.  Whisk along the way so as not to have lumps. When it has thickened stir in your tomatoes and basil.  Place a lid on top so it doesn't skin over while you cook the pasta and chicken.

Trim chicken breasts. I cut them so they are flatter and then cut off the tip so it cooks more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.

Place chicken in a bowl, drizzle with olive oil and sprinkle with salt and pepper.  Stir to coat. Grill chicken until no longer pink inside.

Cook pasta.  Angel hair cooks in 4-6 minutes so make sure you start them a little bit after your chicken. 

If timing is not your thing you can cook your chicken ahead and chunk it up, setting aside until your sauce and pasta are done.  Then throw it all in one big pot, stir, and serve family style! This is most likely how I will do mine next time.

Foodie Friends Friday Linky Party #66

Welcome to Foodie Friends Friday 

CUPCAKE Party!!

Last week's recipes that received the MOST CLICKS.   Thanks for your interest in my caramel apple pie!!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Simple Yet Fancy Ways to Frost Your Cupcakes

Simple Yet Fancy Ways to Frost Your Cupcakes

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White Frosting (makes about 6 cups)

2 cups solid vegetable shortening 
1 teaspoon Clear Vanilla Extract 
1 teaspoon Clear Butter Flavor Extract 
2 pounds powdered sugar 
2 tablespoons milk (or more to desired consistency)

In large bowl, cream shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.Make sure is it easy enough to spread but not too soft or it will not hold the shape of the decorating tip. If you have it too stiff you will cramp your hands while squeezing the frosting and your edges of frosting may look jagged.

Keep bowl covered with a damp cloth until ready to use. Refrigerate in an airtight container.  Icing can be stored for up to 2 weeks. You can also freeze the frosting.  

To color the frosting I prefer the paste colors as they do not thin the frosting and the colors are more vibrant. 

Drop two colors (if you want) into your frosting bag that has been set with the tip you need. If you have two colors you can squeeze out some of the frosting until it's the variegation you want. 

Carnation:

Use  #103 frosting tip.  Hold the cupcake in your hand. With the tip flush with the cupcake and small end toward the outside make quick little zig zags with the tip.  3-4 at a time.  Then turn the cupcake and do 3-4 more until you have completed one circle. 

For the next row you do the same but angle the outside of the tip a little higher than the inside. Finish with a little wiggle in the middle.  Voila!!  You can add leaves to the edges if you like.

Swirl:

This is the easiest and quickest one of them all.  It is also my favorite!  Use a large tip, #2D or a 1M.  I start on the outside and work my way in swirling as I go. I love to use white frosting and add sprinkles.  They come in so many colors, shapes, and themes, it's super easy!!  Add them while the frosting is fresh so they stick.  But, be sure to not do them more than a day ahead or they could melt into the frosting and bleed.

Begonia:

Use a tip #104.  With cupcake in hand and decorator tip (small out to the outside) flush with the cupcake make larger petals.

For the next row you do the same but angle the outside of the tip a little higher than the inside. Finish with a little petal in the middle.  You can add leaves to the edges if you like.

This is white frosting and the color paste striped on the inside of the bag.  

Co-Hosting Thursday Favorite Things Blog Hop 110

Hello everyone,

I'm so excited to be co-hosting an awesome link party this week.

It's hostessed by two fantastic and I'm grateful that they let me join them this week.

Enjoy!

Its Time For Thursday Favorite Things! Thursday favorite things is where you can link your favorite post or write a post about your favorite things and share it with old and new followers. You gain visibility for your blog ( it posts on three blogs) and you make bloggy friends too!

Please share the hop with your readers and let Katherine know if you would like to co-host. 

Here are the rules, yes there are rules. But just a few:

Please DO NOT link and run...visit a few of the wonderful blogs that are sharing at the hop.

• Follow your hostesses Katherines Corner, Sew Crafty Angel  And Me, In the Kitchen with Jenny, let us know if you are a new follower.
• Visit as many blogs in the list as you can. Please leave a comment and let them know you are hopping over from the Thursday Favorite Things hop!
• Share the button or a linklback on your post. Grab the hop button code from Katherines button page a Link back to Katherines Corner is always appreciated but is not mandatory
• No adult content blogs or links directly to your shops please ( they will be removed)
• Yes you can link giveaways ( they are everyone's favorite thing) Add your giveaways to the Win It Page at Katherines Corner too!

Have fun and link up below.