Nana's Parlor: About the Change in Format

Saturday, April 20, 2013

About the Change in Format

Hi Everyone,

I just wanted to post to let everyone know about the change in format of my blog. I was starting to get a lot of photos and I wanted to condense them down but still show you what I am doing and creating. That is why I have gone to slideshows. Most of the slideshows will be of my everyday life and the photos on the right will be what I am creating. I hope you like the change and enjoy the slide shows. There will be times when I upload slideshows to my YouTube channel as well. Eventually I would like to do videos where I can talk to all of you and you can see me (maybe).

Right now I am working on some chunky charms and their display boards for a swap over at (MAS) minialbumscrap. I am having a lot of fun creating them. Another thing is a altered DVD that I am working on as well. Eventually I am going to do a mixed media canvas and continue working on the scrapbook pages I started. As I get these things completed I will do videos and post pictures.

Well I must close for now. There are things that need done. It is always so good to share my thoughts and and things I do with all of you. Have a super great day.

Love and Hugs,
Janet

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Pat Catan Shopping Haul

Strawberry Cake with Strawberry Glaze

1 box of Jiffy Yellow Cake mix
1/2 cup of Strawberry Jam
1/4 cup of Strawberry Jam
1/4 cup of Strawberry Jam
3/4 stick of butter

Mix cake mix according to package directions. Put 1/2 cup of Strawberry Jam in blender and blend till smooth. Mix in to cake batter. Pour into 9x9 greased and floured cake pan. Put 1/4 cup of Strawberry Jam in blender and blend till smooth and drizzle over cake batter. Bake at 350 degrees. While the cake is baking chop butter into blender, add 1/4 cup of Strawberry Jam and blend till smooth. Put aside. Keep at room temperature.

When cake is baked, cool slightly drizzle the butter and jam mixture over cake and let cool. Cut and serve with coffee, tea, or milk. Yummy!

Chocolate Mayo Cake

2 1/4 c. of all-purpose flour

1 2/3 c. sugar

1 1/4 c. milk

3 1/2 t. of baking powder

1 t. of salt

1 t. vanilla or almond extract

1 c. mayo

Mix altogether. Pour into a greased and floured cake pan. Bake at 350 degrees for 1 hr. and 10 minutes or till a knife inserted comes out clean. Cool and frost. (Mayo takes the place of shortening or butter and eggs.)

Buttercream Chocolate Frosting

3 c. of powder sugar

1/2 c. of butter softened

2 t. vanilla

3 ounces of cocoa

3-4 T. milk

Beat together all ingredients until smoot. Frost cooled cake, cut and serve.

ENJOY!!!

Chocolate Mint Cinnamon Rolls

This recipe is so easy and quick to make and taste delicious.

1 Pre-made Pie crust from Phillsbury
butter (enough for other ingredients to stick)
1/4 - 1/2 cupbrown sugar
1 - 2 Tablespoons cinnamon
1/2 - 3/4 cup chopped chocolate mint chips

Unroll the pie crust and roll to make it a little thinner. Spread with butter. Sprinkle with brown sugar and cinnamon. Top with chopped chocolate mint chips. Roll and place on a greased baking sheet. Bake at 350 degrees till light golden brown. Cool, cut and serve slightly warm or at room temperature. Serve with coffee, tea or milk. Delicious!!!

Chicken Au Graten Potato Casserole

This is a quick and easy casserole.

1 box of Betty Crocker au Graten Potatoes. Prepare as directed on package.
1 - 2 cups of small cubed, cooked chicken
1/2 - 1 cup of small cubed mild cheddar cheese.

After you prepare the potatoes according to the package, add the chicken and mix. Top with the cubed cheese and cover. Bake covered in a 425 degree oven. 5 minutes before done take cover off to brown the top.

Serve with a salad or other vegetable. Yummy! Great way to use leftover chicken or turkey.

Other meats that can be substituted: cubed ham, canned tuna or salmon, cooked ground meat. If you have a few leftover hamburgers, cube them and added to the casserole. Be creative!

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Saturday, April 20, 2013

About the Change in Format

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