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Delicious sour cream chocolate bread! |
recipes
Ranch Veggie Roll-ups
Oreo Truffles from Kraft Recipes
Stay warm with Loaded Baked Potato Soup from CenterCutCook.com
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Yum! Delicious recipes from CenterCutCook.com |
Fluffy Peanut Butter Frosting from All Recipes!

Cookies & Cream Freeze by Kraft
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Cookes & Cream Freeze recipe by Kraft Foods |
Cookies & Cream Freeze was a BIG hit with the summer camp kids, and I’m sure it’ll be a big hit with your family! The ingredients and instructions are simple and easy to understand, so this would be a great recipe to prepare with your kids. Drag them away from their phones, tablets and computers, and spend a little quality time in the kitchen – your stomach, and your kids, will thank you for it!
Tried & True: Glazed Pork Chops from BudgetBytes.com
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So delicious! |
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Recipe Roundup: Chocolate, Chocolate, Chocolate!



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CraftyGirl Approved Recipes: Brownie Batter Dip โ

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Recipe Feature: Easy Mints
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Chocolate Gravy Recipe
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Recipe Roundup: Chicken Casseroles





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Recipe Roundup: Dessert Edition

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Apple Spiced Mini-Muffins (Adapted from OneHungryMama.com)
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Maine Blueberry Cake Recipe
So, I am a huge fan of berries. Strawberries, blueberries, raspberries… I’ll take them all! Sometimes, though, if you’re absent minded like me, you buy too many blueberries and you don’t have enough time to eat them before they go bad…oops. This is where one of my favorite recipes comes in!
My maternal grandfather grew up in Maine, and my mother spent a lot of time there during the summers, on family vacations. I’ve only been to Maine once, and I was too young to remember it, but whenever I bake this cake….it makes me feel like I’m there. ๐
Maine Blueberry Cake
Ingredients:
3 & 3/4 cup all purpose flour
3 & 3/4 teaspoons baking powder (Or, 1 tablespoon plus 3/4th a teaspoon)
3/4 teaspoon salt
3/4 cup butter
1 & 1/2 cup white sugar
2 large eggs
3/4 cup milk
2 teaspoons vanilla
1/4 teaspoon nutmeg
3 cups blueberries, fresh or frozen (I prefer fresh)
Additional 1/4 cup white sugar
Directions:
Preheat your oven to 350 degrees F. Grease and flour your 9 by 13 inch baking pan.
Sift your dry ingredients together into a bowl. (Flour, baking powder, salt, nutmeg)
In another bowl (either fitted to a stand mixer, or in a bowl that you can use a hand mixer with), cream your butter and sugar together. Add in your eggs, one at a time, followed by your milk and vanilla.
Gently mix your dry ingredients into your butter/sugar mixture, making sure to fully incorporate it. You don’t want any lumps, but try not to over-mix your batter.. No one likes a tough cake! ๐
Finally, gently fold in your blueberries. Pour your batter into your greased 9 by 13 inch pan! Now, here’s my favorite part: sprinkle the additional 1/4 cup of white sugar over the top. (When it’s done, it’ll be nice and crunchy on the top..It’s so good!)
Now, pop that pan of awesomeness into your oven for 45-60 minutes. Times will vary, depending on your oven.. Everyone’s oven is a little different! ๐ I’d suggest peeking in on it at around 40 minutes, just in case your oven runs a little hot.
You’ll know it’s done when it’s pulled away slightly from the sides, and you can stick a cake tester (or toothpick!) into it, and it comes out clean.
Now, I know it’s super tempting to just dive into that cake right now, but burning your tongue won’t do you any good! ๐ I’d suggest you let it cool for at least 45 minutes before you slice it, giving the cake time to firm up. Or, if you’re super impatient and you have ample fridge space, just pop it in there after it’s cooled on the counter for 15-20 minutes, and that’ll speed up the process!
Summer may be coming to a close, but you can make this recipe year round! Frozen blueberries work well when you’re in a pinch, or you don’t want to pay out of season prices for fresh. Just make sure to dust your frozen blueberries with a small pinch of flour before you put them in the batter…That will help them not to sink to the bottom. ๐
Until next time…stay crafty!
-Katie
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Easy Panini Recipes! (Affiliate Post)
I came across a great eBook today. Paninis are one of my favorite sandwiches..roasted chicken, roast beef..doesn’t matter what’s on it, I love it! With the Easy Panini Recipes eBook, you’ll get 4 additional books for FREE, for only $9.95! That’s $20 off the original price!
What a deal. If you want to learn how to make great panini sandwiches, check out the Easy Panini Sandwiches eBook!
Stay crafty!
-Katie
Rainy day recipe…
I wish I could say it’s bright and sunny here, but it’s been raining since last night. All. Day. Long. Goodness! I had to run out in the rain to bring in my newly-potted marigolds so they wouldn’t “drown”.
Rainy days like today are perfect for one pot comfort meals though. Soups, casseroles, hot sandwiches..you name it. One of my favorite things to make when it’s raining is potato soup.
Now, potato soup can take on a myriad of flavors, depending on what you put into it. Some like it cheesy, some like it pureed, and some like it any way they can get it. (That would be me!) My husband’s favorite version is creamy, with chunks of potato, bits of bacon, and plenty of cheese…which is a lot like this classic recipe from Kraft, featured here.ย
It’s easy enough for a quick weeknight dinner, and a lot of the prep can be done in advance! Best of all, it’s kid-friendly ๐
So, be sure to check out Kraft’s Bacon and Baked Potato Soup recipe for a great, easy classic ๐
Until next time..stay crafty!
-Katie
Disclaimer: This is not a sponsored post. I will not receive any money or reward if you click on the links above. I just like sharing recipes. ๐ All rights reserved, Kraft Corporation. I do not own the picture or recipe featured above
Spring Cleaning..aka, I’d Rather Be Crocheting!
It’s that inevitable time of year again here in the Wilson household…spring…cleaning! Aaaaah! Today’s main focus was our master bedroom. With a little help from the hubby (aka, Mr. Muscles), I stripped the sheets and blankets off our bed, and we rotated the mattress. Whew..who knew those things were so heavy? In the washer went the sheets and blankets, and I began the long, trudging process of putting away laundry. If you looked into my dresser drawers, you’d realize..well, I’m a bit of a slob. Fold things? Pfft! As if! I mean, they start out folded, but then I go rummaging around and well…messy. ๐
Another one of my tasks today was one I actually enjoyed, though not related to spring cleaning. (Which may be why I enjoyed it!). I’ve always sworn that I was born into the wrong culture… Don’t get me wrong, I love my Irish/English/Scottish/French background, but I am a sucker for all sorts of foods with international flair. Today? Chinese. I think I could dive into a giant wok of stir fry and be blissfully happy. I’m sadly wok-less at the moment, but a saute pan worked just as well.
Chicken and Veggie Stir Fry
I had a TON of vegetables in my fridge..and I mean a ton…so I decided to make chicken and vegetable stir fry, steamed brown rice and egg rolls. The stir fry (see above) had sauteed chicken, broccoli, cauliflower, asparagus, garlic and carrots. I would’ve posted a picture of the egg rolls, but…whoops..we ate them first. ๐ I don’t typically use a recipe when I make stir fry, but here’s an idea of what I did.
CraftyGirl’s Chicken and Veggie Stir Fry
Ingredients:
1 tablespoon vegetable oil
1/2 pound chicken breast, cut into small chunks
2 garlic cloves, minced
1 small head of fresh broccoli, cut into small pieces
about 2 cups of fresh cauliflower, cut into small pieces
2 carrots, peeled & cut into small pieces
1/4 pound asparagus, cut into small pieces
12 fluid ounces chicken broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 tablespoon cornstarch
Directions:
1.) Preheat a wok or saute pan over medium heat; add oil
2.) When the pan is hot, add your chicken, ginger and minced garlic. Cook, stirring every minute or so, until chicken is no longer pink
3.) Add in your caulilfower, carrots and chicken broth. Simmer for 3-4 minutes.
4.) Add in your broccoli and asparagus, and simmer until tender. (Usually about another 3-4 minutes)
5.) Add in soy sauce, and stir; simmer for another minute
6.) In a small bowl, place cornstarch. Add some of the broth from the stir fry until it forms a smooth, thin paste. Add this back into the pan, and stir. (Cornstarch will thicken the sauce)
7.) Simmer until sauce has reduced and thickened, and veggies are desired consistency.
8.) Eat! ๐
This recipe made enough for hubby and I, but we both LOVE stir fry, so our portions are a little big. ๐ And you can add any veggies in that you want! Personally, I love peppers, but hubby doesn’t…so we compromise and I leave them out from time to time. ๐
Stick around for more recipes.. Tomorrow, CraftyGirl makes…pizza!
Until next time…stay crafty!
-Katie