Crafty Recipes

Craftin' in the Kitchen

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Lemon and Poppy Seed Waffles

Aug 20 by

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Ingredients

  • 1 Cup all purpose flour
  • 1 Cup milk
  • 2 Eggs
  • 2 Tbsps poppy seeds
  • 4 Tbsps vegetable oil
  • 1 Tbsp lemon juice

Directions

  1. Preheat the waffle maker.
  2. In a bowl mix the milk and flour.
  3. Add the eggs, poppy seeds, vegetable oil, and lemon juice.
  4. Mix everything together until well incorporated.
  5. Pour the batter into the waffle maker and follow the manufacturer’s instructions.
  6. Serve, top with maple syrup and enjoy.

Tips

Swap the vegetable oil for unsalted butter.

Lemon Poppy Seed Loaf

Aug 15 by

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Prep time: 8-10 minutes

Cook time: 45 minutes

Total time excluding cooling up to 55 minutes

Serves: Up to 8 depending on how thick the slices are

 

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 2 Tbsp poppy seeds
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • Zest of three lemons (about 2 tablespoons)
  • 1/2 cup butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 3/8 cup or 6 tbsp of plain greek yogurt
  • 1/4 cup whole milk
  • 2 Tbsp fresh lemon juice

Directions:

  1. Preheat oven to 350 degrees. Spray your baking loaf pan with coconut oil or baking spray and line with parchment paper and lightly spray that paper with coconut oil or baking spray; set aside.
  2. In a large mixing bowl, whisk the flour, poppy seeds, baking powder, baking soda, salt, sugar and zest together. Next add the softened butter, eggs, and vanilla extract and set aside (no need to mix yet). In your glass-measuring cup, add the milk and yogurt and microwave for 30 seconds (we aren’t really trying to heat the mixture to hot just get it to room temperature at a quicker pace without leaving the dairy on the counter for several hours).
  3. Pour the lemon juice into the Greek yogurt mixture and then pour all ingredients into your bowl. Using your handheld mixer with beaters attached, mix all ingredients until just combined (never over mix).
  4. Pour the batter into the prepared loaf pan, give the pan a few taps against the counter to prevent any air pockets and baking in the preheated oven for 45 minutes or until a toothpick inserted in the middle comes out with a few crumbs or clean but not with wet batter.
  5. Remove the pan from the oven and cool on the counter for 5 minutes then invert the loaf onto a cooling rack and cool for another 45 minutes to an hour.

One Pot Chicken Tetrazzini Recipe

Aug 15 by

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one-pot-chicken-tetrazzini

Prep time: 10 minutes

Cook time: 35-40 minutes

Total time: 45-50 minutes

Serves up to 6

Ingredients:

  • 6 tbsp butter, divided
  • 2 chicken breast, (about 1 ½ lbs) fat removed and cut into cubes
  • 8 oz baby bella mushrooms, sliced
  • ½ tsp garlic powder
  • ½ cup all purpose flour
  • 4 cups (32 oz) chicken broth
  • 2 cup whole milk
  • 8 oz dried pasta noodles (fettuccine, linguine, or spaghetti)
  • Salt and pepper to taste
  • Handful of fresh baby spinach
  • ¼ cup Parmesan cheese
  • Parsley, optional for garnish

Directions:

  1. In a large Dutch oven, melt 2 tablespoons of butter over medium high heat. Add the chicken and mushrooms, season with salt, pepper, and garlic powder cooking for 5-8 minutes or until chicken is no longer pink.  Once cooked, remove the chicken and mushrooms.
  2. To the Dutch oven add the remaining 4 tablespoons of butter and flour, whisking to make a blonde roux for about 2 minutes.
  3. Next add, the broth and milk and continue whisking until the sauce comes to a boil and starts to thicken. Once the sauce begins to thicken, turn the heat down to low and add the chicken, mushroom and pasta to the sauce and give it a stir. You want to make sure that the noodles begin to soften and you can push them into the pot.
  4. Cover the Dutch oven and cook for 20-25 minute until the pasta is al dente, but during this time frame you want to stir the pot several times to prevent the noodles from sticking together and to the bottom of the pot. Once the noodles are cooked to perfection, add the spinach, turn off the heat and adjust your seasoning accordingly if needed.
  5. Serve in a shallow bowl or plate and garnish with Parmesan cheese and parsley.

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No Bake Key Lime Cheesecake Pie in a Jar

Aug 12 by

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Prep time: 8 minutes

Cook time: 0 minutes

Total tie: 8 minutes unless you refrigerate immediately

Serves 2-4 depending on size of jar

Ingredients:

  • 2 cups of crushed graham crackers
  • 4 tbsp melted unsalted butter
  • 1 (8oz) package of cream cheese, room temperature
  • 7oz condensed milk
  • ½ cup of plain/vanilla Greek yogurt
  • Juice of 3 limes or more adjusting to your tart taste
  • Cool whip topping, softened and sliced limes for garnish

 Directions:

  1. In a small bowl, combine the graham crackers and melted butter.
  2. In a medium size bowl, combine the cream cheese, condensed milk, yogurt, and lime juice with a handheld mixer until smooth and creamy; about 3-5 minutes.
  3. Take about 1/3 of the graham crackers and place in the bottom of your jars
  4. Next add about ½ cup of the cream cheese mixture on top and depending on how many jars you are filling and the height you can add a second layer and or top with the cool whip topping and garnish with a lime slice.
  5. Place in the refrigerator for 30 minutes or until ready to serve.

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Banana Dolphins Snack for Kids

Aug 6 by

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I found these banana dolphin snacks for kids on Pinterest (couldn’t find the original source) and they are ADORABLE! All you need to do is cut a banana in half, then cut a slit on the stem to make a “mouth.” Stick a blueberry in its mouth and put it inside a plastic cup filled with blueberries, grapes, etc.
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Or you can do this idea and put cute goldfish crackers inside the dolphins mouth!

Frosted Animal Cookie Cupcakes

Aug 6 by

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If you loved frosted animal cookies as a child, you are going to just go nuts over these cupcakes!! So easy to make and everyone will love them.

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Vanilla Cupcake Recipe

Ingredients:

  • 1/2 cup unsalted sweet cream butter softened
  • 2 egg whites
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup milk
  • 1 1/2 cups sugar
  • 1 tsp vanilla bean paste
  1. Preheat oven to 350 degrees.
  2. Set up your cupcake pan with liners.
  3. Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
  4. In a separate large mixing bowl, beat butter with an electric mixer or Kitchen-aid on medium to high for 30 seconds.
  5. Now add sugar, and vanilla to the butter and beat until combined.
  6. Add egg whites, and eggs one at a time, beating well after each addition.
  7. Alternate, the flour mixture and milk to butter mixture, beating on low speed until everything is well mixed together.
  8. Fill the cupcake pan liners 2/3 with cake batter
  9. Bake for 18-20 minutes.
  10. Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before frosting

Vanilla Animal Cookie Frosting Recipe:

  • 2 sticks butter (room temp)
  • 4-5 cups Powder sugar
  • 2 tsp vanilla extract
  • Confetti sprinkles
  • 1 bag of frosted animal cookies (13oz)

Directions

  1. In large mixing bowl, beat butter on high speed until stiff and fluffy.
  2. Add 3 cups of sugar, one at a time.
  3. Scrape the sides to get all of the sugar.
  4. Add in extract.
  5. In addition, add the last cup of sugar.
  6. Beat until smooth.
  7. Pipe the cupcake using a star tip.
  8. Top them with one frosted animal cookie (optional)

Berry Cake Bars

Aug 3 by

Berry Cake Bars

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Ingredients:

  • 2 ½ Cups all-purpose flour
  • 1 ½ Cups sugar
  • 1 Tsp baking powder
  • 1 Cup butter
  • 3 Eggs
  • 2 Tsps vanilla extract
  • 1 Tsp ground cinnamon
  • 2 Cups raspberries
  • 2 Cups blueberries
  • 1 Cup vanilla frosting

Directions:

  1. Preheat oven to 325°F. grease and flour a cake pan.
  2. In a bowl beat sugar and butter until light and fluffy.
  3. Add flour, baking powder, salt, eggs, vanilla extract, and cinnamon and keep mixing until everything is well incorporated.
  4. Place half of a cup of blueberries and mix.
  5. Pour the batter into the prepared cake pan and take to the oven.
  6. Bake for 45 minutes, remove from the oven and let it cool.
  7. Decorate with the frosting and top with berries.
  8. Cut into bars, serve and enjoy.


Tip: You can also add some lemon juice to the mix and use lemon frosting for a citrus twist.

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Homemade “Cheez-it” Crackers

Aug 1 by

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Instead of buying cheez-it crackers at the store full of salt and carbs…make your own at home! Healthier and a delicious snack. Photos and recipe by Connie Sutton.

Supplies Needed:

  • Ultra thin cheese slices (any kind)
  • Parchment paper
  • Knife

Start by cutting the pieces of cheese into 4 and placing them on parchment paper. Bake in the oven for 35 minutes at 250 degrees F (times vary depending on oven).

Cheesy Garlic Crescent Bombs

Jul 21 by

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You can use any mozzarella string cheese sticks for these!

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When you roll the cheese sticks in it, make sure you fold over the sides so it won’t leak.

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garlic-cheesy-crescent-bombs

Mmmmm….they are seriously like bombs in your mouth with cheesy goodness!

Ingredients:

  • 1 can of Pillsbury crescent rolls (8 oz)
  • 1 tsp dried parsley
  • 1 garlic glove (1/2 tsp jarred garlic)
  • 2 TBSP melted butter

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Cut the cheese sticks in half. Unroll the crescent rolls and put one cheese stick half on the wider part. Fold up the sides and roll it tight so the cheese won’t melt out.
  4. Melt the butter in the microwave, then mix in the parsley and garlic. Stir.
  5. Brush the garlic butter on top and the sides of the crescent rolls.
  6. Bake for 10 minutes.
  7. Enjoy!

Crescent Cinnamon Roll Twists

Jul 21 by

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You guys. I have to share my favorite breakfast recipe that has the kids begging for more! They are not your normal big cinnamon rolls but little twists that you can grab and go in the morning. If they get cold and hard, you can reheat them in the microwave and they taste just like they got out of the oven. Yummmm!!

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Don’t mind my imperfect picture…I needed to pinch the pieces tighter afterwards 😉

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cinnamon-roll-twists-crescent-icing

Cinnamon Roll Twist Ingredients:

  • 2 TBSP melted butter
  • 1 can of crescent Pillsbury dough (8 oz)
  • 2 TBSP sugar
  • 1 tsp ground cinnamon

For the icing…

  • 1 cup powdered sugar
  • 1/2 TBSP milk
  • 1/2 tsp vanilla

Directions:

  1. Pre-heat your oven to 375 degrees F.
  2. Unroll the crescents carefully, leaving them in 4 big rectangles on a greased cookie sheet or parchment paper. Pinch the middle of the two triangles to form a rectangle.
  3. Melt your butter and spread half of it on two big rectangles (4 triangles).
  4. Mix the sugar and cinnamon together in a bowl and sprinkle half onto the buttered rectangles.
  5. Place the 2 extra rectangles on top and pinch it together with the bottom one.
  6. Using a pizza cutter, cut 6 long strips on each.
  7. Twist them around and place on cookie sheet.
  8. Spread the rest of the butter over them and cover with remaining sugar/cinnamon.
  9. Bake for 8-10 minutes.

For the icing; mix together the vanilla, powdered sugar, and milk in a bowl. If it is too thick, add a dash more milk. Stir and drizzle all over the cinnamon roll twists. ENJOY!