Tuesday, November 26, 2013

♥ Tea on Tuesday: Festive No-Bake Peanut Butter Squares ♥

* 1 ½ cups powdered sugar (icing sugar)
* 1 cup graham cracker crumbs
* ½ cup butter or margarine
* ½ cup peanut butter
* 1 cup white vanilla baking chips or semisweet chocolate chips (6oz)
* Festive candy decorations, if desired

In a medium bowl, mix powdered sugar and graham cracker crumbs. In a saucepan, heat butter and peanut butter over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8-inch square pan.

In another saucepan, melt chocolate chips over low heat, stirring frequently. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm.

Cut into squares. Store loosely covered in refrigerator.

~~this yummy recipe and photo is from: thegoddesskitchen.blogspot.com~~

Wednesday, October 30, 2013

Wednesday, June 5, 2013

♥ Hump Day Humor ♥

New meaning of cabbage patch babies? hehehe

Tuesday, June 4, 2013

♥ Tea on Tuesday: One-More-Bite Bread Pudding ♥


  • 4 cups dried home-style bread or French bread cubes
  • 2 eggs
  • 1 1/3 cups milk
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon vanilla
  • 1/8 teaspoon ground nutmeg
  • Whiskey River Sauce
  • 1/3 cup seedless raspberry jam or preserves


  1. Lightly grease two 8x4x2-inch loaf pans. Place 2 cups of bread cubes in each loaf pan and set pans aside.
  2. In a medium mixing bowl, use a rotary beater to beat together the eggs, milk, sugar, butter, vanilla and nutmeg. Pour half of he egg mixture over each pan of bread. Let the mixture stand for 15 minutes before baking.
  3. Bake in a 350 degree F. oven for 15 to 20 minutes or till a knife inserted off center comes out clean. Cool in pans on a wire rack for 10 minutes.
  4. While bread pudding bakes, prepare Whiskey River Sauce.
  5. Remove 1 of the bread puddings from loaf pan. Place bread pudding loaf onto a cutting board. Spread jam evenly over top of the loaf. Top with the remaining loaf. Cut into 6 slices. Place 1 slice on each serving plate. Serve bread pudding with Whiskey River Sauce.

Whiskey River Sauce


  • 1 14 - ounce can sweetened condensed milk
  • 1 cup powdered sugar
  • 1/4 - 1/2 cup whiskey or 1/2 cup orange juice
  • 1/2 cup butter, cut up


  1. In a medium saucepan, stir together sweetened condensed milk, powdered sugar, and whiskey or orange juice. Add butter. Cook and stir the mixture over medium heat till butter melts. Don't boil. Use about half of the sauce for the bread pudding. Cover and chill remaining sauce. Reheat the sauce and serve over pound cake or angel food cake, if you like.
Serves 6.

 ~~yummy recipe and photo from: Midwest Living~~

Tuesday, May 28, 2013

♥ Tea on Tuesday: Lemon Coconut Squares ♥


  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup flaked coconut


  • In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.
  • Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Nutritional Facts 1 serving (1 each) equals 82 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 46 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. 

~~yummy recipe and photo from: Quick Cooking, May/June 1998~~

Wednesday, May 22, 2013

♥ Where have we been? ♥

That is the question, isn't it? I did seem to take an unintentional blogging break. We seemed to get so busy with everything going on here at Prim Rose Hill, that I kept "forgetting" to blog. I think I needed the little break. I've had this blog for the last 5 years and it was getting a bit stale I believe. Blogging was really the new big thing when I started 5 years ago. Now it seemed like it was getting to be a burden.

I am hoping the little break will breathe some new life into this blog. My tea time blog is still going strong I'm happy to say. I will be sharing more on this one with our efforts of a new ** Prim Rose Hill Farm/Homestead.** A new venture for us. Sometimes it's a bit hard for us to get things done with our handicaps, but I think there are those like us who might find it interesting. Well, we'll give it a go and see how it works.

Mr. Prim Rose Hill is busy planting our tomatoes and pepper plants today so hopefully I will have a picture of that up here soon. We generally cut our cable off from May1 - Oct 1. We hate watching reruns and in the summer we'd rather be on the road than sitting watching TV. So consequently we don't have internet either. But fortunately I can post from work so most of our posting will be from Mon-Fri for now. :)

We are growing organic produce only. That's all we buy anymore and the price is horrendous. Of course, as they say "you pay for it one way or the other". I'd rather be paying the farmer than the doctor. Mr. Prim Rose Hill built garden boxes for us since we are unable to do conventional gardening. Square foot gardening seems to be the rage right now. So stay tuned for more adventures!

Tuesday, March 19, 2013

♥ Tea on Tuesday: Lemon Burst Tartlets ♥


  • 1 jar (10 ounces) lemon curd
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 5 to 6 drops yellow food coloring, optional
  • 2/3 cup raspberry cake and pastry filling
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 30 fresh raspberries


  • In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts 1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

~~yummy recipe and photo from: Simple & Delicious, June/July 2010~~

Tuesday, February 12, 2013

♥ Tea on Tuesday: Walnut Chocolate Hearts ♥


  • 1 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 2-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 3/4 cup finely chopped walnuts
  • 1-1/2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • 1/2 cup ground walnuts


  • In a large saucepan, combine butter and brown sugar. Cook and stir over medium-low heat until butter is melted. Remove from the heat; stir in vanilla. Cool for 15 minutes. Stir in egg.
  • Combine the flour, cocoa and salt; add to butter mixture. Fold in walnuts. Cover and chill for 30 minutes or until easy to handle.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • Bake at 350° for 9-10 minutes or until edges are firm. Remove to wire racks to cool.
  • For topping, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each heart into chocolate mixture; allow excess to drip off. Dip edges of dipped side into ground walnuts. Place on waxed paper; let stand until set. 
  • Yield: about 4 dozen.

~~yummy recipe and photo from: Taste of Home's holiday and celebrations cookbook, Annual 2006~~

Thursday, January 17, 2013

♥ Which Downton Abbey Job is Right For You? ♥

Yes, I must admit it...I am hopelessly addicted to this program! Nothing comes between me and 9pm Sunday night PBS! Do you watch it? Maybe because of my Irish ancestry I have become fixated on this show.  I can hear my grandmother's wit and humor in so many of these characters! I can only imagine living in this time--Oh the clothes, the splendor! Although I have to say, I was heart-broken when Lady Edith was left at the altar this past Sunday.  So which Downton Abbey job is right for you? Take the quiz HERE and find out which character you are best like.  I discovered I am:

 Lady Edith Crawley


Job-hopper, Edith's numerous jobs are right for you. You like helping out and the feeling of self-worth derived from good work, and you are excellent (and impeccably dressed), whatever your responsibilities. But whether it's impulsive behavior, romantic inclinations, or global circumstances beyond your control, something always spurs you to move on. Try to figure out what you truly want in your career, and then channel your considerable passion and skill into achieving it. Stability and other rewards may follow. 

Tuesday, January 15, 2013

♥ Tea on Tuesday: Cookies-and-Cream Cupcakes ♥

  • 1 package 2-layer-size white cake mix
  • 1 cup coarsely crushed chocolate sandwich cookies with white filling
  • 1 recipe Creamy White Frosting
  • 24 miniature chocolate sandwich cookies with white filling

1. Preheat oven to 350 degrees F. Line 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Spoon batter into prepared cups, filling each about half full.

2. Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.

3. Use a pastry bag with star tip to pipe Creamy White Frosting on each cupcake or spread frosting on cupcakes. Top each cupcake with a miniature cookie. 

Makes 24 cupcakes.

Creamy White Frosting
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 2 1/4 cups powdered sugar
  • 1 - 2 tablespoons milk

1. In a large mixing bowl, combine shortening and vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1 1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.

2. Beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond, lemon, or orange extract on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar; beat well. Add 2 tablespoons milk. Gradually beat in 2-1/2 cups more sifted powdered sugar and enough milk (1 to 2 tablespoons) to make frosting spreadable. Makes about 3 cups.

~~yummy recipe and photo from: from bhg.com~~


Saturday, January 12, 2013

♥ Tutorial: Quilted Strippy Table Runner ♥

It's Saturday and you know what that means....it's time to start the quilting! I'm thinking table runners are going to be my new item for my Etsy shoppe. I found a great tutorial for a great-looking one. Isn't this an adorable runner? I love the bright floral colors! You can find this tutorial at: Amy Smart's Diary of a Quilter website, just click HERE. Yes, I will have to share mine as soon as it's done! Stay tuned! I might have to give sneak peeks as it progresses! :)

from: Amy Smart--table runner tutorial

Friday, January 11, 2013

♥ Friday Flickr Inspirations: Quilted Tablerunners ♥

This year for Christmas I got a new sewing machine! Yay! My 25 year old Brother machine is acting like it's broken & I can't seem to figure out what's wrong with it. :(  No great love loss though--it was very basic and only did a straight running stitch and zigzag.  My new Singer can do 600 different stitches. Yes, I was giving away alot of tea towels with decorative borders for Christmas! ;) The best feature of this machine is the threader because I can't really see to thread a needle anymore. Of course, the automatic tac and thread cutter is awesome. I've never owned such a nice machine and the push-button start/stop is great--hate those foot pedals! It seems a bit fancy for me, but I guess I have no excuse to not learn "real" sewing now. I've been hemming the new pairs of  Mr. Prim Rose Hill's jeans, so he's thrilled. haha.

I keep saying I'm going to start quilting, so I think I will start with tablerunners. That's more my size for starting out! :) I definitely found some inspiration on Flickr this week. Now I have to dig into that big stash I've fabric I've been collecting and get busy!

have a great weekend! :) 
Simplebeans tablerunner

TLC Stitches: Cheery tablerunner
knit one smock too: Christmas tablerunner

andrea (knitty bitties): meadowsweet tablerunner

Rita69:Heart Tablerunner
sandyquiltz: 12 Days of Christmas
cricket-tucsok: snowflake tablerunner
deb@arealsimplelifequilts: sentimental florals
angela - fussy cuts: swell table quilt

Tuesday, January 8, 2013

♥ Tea on Tuesday: Lemon Thyme Tea Bread ♥


  • 1 3 -ounce package cream cheese, softened
  • 3 tablespoons butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon snipped fresh lemon thyme or thyme
  • 1 teaspoon finely shredded lemon peel
  • 1 recipe Lemon Glaze (see recipe below)


  1. Grease and lightly flour an 8x4x2-inch loaf pan; set aside.
  2. In a medium bowl, beat the cream cheese and butter with electric mixer on high speed until light and fluffy. On medium-low speed, gradually add the sugar, beating well. Add the egg and beat mixture until combined.
  3. In a small bowl, stir together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture and beating well after each addition. Stir in lemon thyme and lemon peel. Spread batter into prepared pan.
  4. Bake in a 350 degree F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center of the loaf comes out clean. Cool in pan on wire rack for 10 minutes. Remove the loaf from pan; place on the rack.
  5. Drizzle Lemon Glaze over the warm loaf. Cool completely. Makes 1 loaf (16 servings).

Lemon Glaze:

1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice or milk

In a small bowl, stir together powdered sugar and lemon peel. Stir in enough lemon juice or milk (about 1 teaspoon) to make a drizzling consistency.

  • Makes: 16 servings (1 loaf)
  • ~~yummy recipe and photo from: from midwest living magazine~~