Monthly Archives: January 2010

by | January 29, 2010 · 9:25 am

DIY Vintage Utensil Key Hook

I would like to blame misplacing my keys on “pregnancy brain” but the truth is: I’ve been looking for my keys my whole life. So when I came across this idea for a key hook on Design Sponge, I jumped at the chance to create a fun, quick and cheap fix for my forgetfulness.

What you need:

  • blocks of unfinished wood (I picked mine up from Michael’s for $1.50/piece)
  • Spray paint
  • old, bendable utensils (I got mine from Goodwill for 10 cents a piece!)
  • Gorilla Glue
  • sawtooth picture hangers and nails

Start by spray painting your wood in a well-ventilated area. I coated mine about three times to get the desired color. Allow to dry at least an hour.

Bend your utensils. I was able to just bend mine by hand. If they are too tough, try soaking them into boiling water to soften them.

On the back side of the wood, measure out the middle. Nail the sawtooth picture hanger to the back.

With gloves on, place a small line of Gorilla Glue (careful, this stuff means business!) to the wood. Place the utensil over the glue and hold it in place for a few minutes. Make sure it doesn’t slide and let sit for at least 2 hours.

Repeat for as many key holders as you would like. Hang them up on the wall in your kitchen, porch or mudroom and never lose your keys again!

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by | January 27, 2010 · 8:35 am

How To: Hang Curtains

I am not much of a procrastinator but when it comes to projects around my house, I tend to put them off.  I realized that I have lived in my home for over 2 years now and still have not gotten around to hanging curtains. Simple task? I wasn’t sure, but I realized it was time for me to dig out the tool box and find out.

Turns out, once I committed to getting them hung, it only took a couple hours. When I saw the results, I was blown away at how such a small change could transform the room. It added instant warmth and I was so happy with the results.

Here are some before and after pictures:

Although hanging curtains seems like a daunting task, it it pretty easy if you follow some simple steps and have the right tools.  Here are some tips I learned along the way from source: bestroutertablepicks.com.

Gather these supplies:

curtains
curtain rods along with the brackets and screws that come with them
measuring tape
electric drill or screwdriver
pencil

Follow these simple steps:

First, start by measuring the length of your curtains and deciding how far from the floor you would like them to be.

Take the measurement of the curtains and add the desired distance from the ground. Then take this number and, with your tape measure, measure up from the floor and mark on the wall with a pencil. This marks the height of where you will hang your brackets.

Decide on the spacing of the brackets and mark both sides of the window with a pencil where the screws will go, ensuring they are exactly the same distance from the ground and match up with your measurement from the floor.

Next, place your curtain on the curtain rod and hold it up to this spot to “test” it and be sure you like the distance and the way they will look.

Finally, drill the holes for the bracket and fasten your brackets to the wall.

Once your brackets are up, you can hang your curtains.

Sounds simple, and surprisingly it is!

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by | January 25, 2010 · 9:41 am

DIY Window Chalkboard

As a born list maker, it’s been driving me nuts that my kitchen didn’t have any type of memo board but I didn’t feel like spending oodles on a fancy organizing system. Having seen DIY ribbon boards and chalkboards around the blogosphere before, I knew what I wanted but just wasn’t sure how to make it happen until one day on my way to work this old window practically jumped into my car from a pile of sidewalk castaways destined for the garbage.

DIY window chalkboard

Creating your own chalkboard is ridiculously easy and would work well in a kitchen or a kid’s room.  If you had a paned window you could even get fancy with it and create a half cork/half chalkboard or half ribbon board/half chalkboard.

You’ll need:
a window or picture frame
whiteboard wall paint
chalkboard paint
a small paint roller (a mini edger works well)
painters tape
wire (optional for clipping up cards, photos, etc)
sturdy frame hangers & nails
a drawer pull (this will be your chalk tray)
a power drill

1. If the window is old and dirty, start by cleaning it well so that the paint sticks and coats evenly.
2. In a well-ventilated space, like your garage, lay down newspaper and put the window on top to spray paint the frame. Don’t worry about getting it on the glass because you’ll cover that later. Let dry completely.

spraypainted window
3. Cover the inner edges of the window frame with painters tape.
4. Use a small paint roller to apply chalkboard paint to the glass. Apply multiple thin coats for the best coverage. Peel off the tape once dry.
5. Measure the location for your drawer pull-turned-chalk holder and mark two holes.  Use a power drill to drill in the holes and screw the pull onto frame.
6. Cut wire a few inches longer than the edge of the frame and affix the ends to the backside with a staple gun or heavy tape.  It will be against the wall so it won’t be seen.
7. Measure and screw or drill on frame hangers if you plan to hang it on the wall.

Repurposed window

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by | January 22, 2010 · 9:23 am

Wisconsin Cheese Curd Stuffed Bacon Burgers

I realize that I normally carry on about healthy meals and cutting calories, however, abiding by that rule during Totally Wisconsin week would negate all things Wisconsin.

Before heading north for college, I had never heard of a cheese curd. For those of you who have never indulged, a little background for you:

Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. They are best eaten as soon as possible after manufacture. They taste pretty similar to any block of cheddar cheese, but are strangely addicting and I am sure very bad for you.  How do you know a cheese curd is good? It squeaks. That is the truth and I ask no more questions.

It has been a balmy 34 degrees all week in Milwaukee, so I decided it was time to pull out the grill and whip up a summer classic with a grand touch of Wisconsin – the Wisconsin Cheese Curd Stuffed Bacon Burger. My husband was kind enough to shovel out the patio. There is nothing like grilling in the snow!

 

Ingredients:

  • 1 lb. of ground beef 
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cracked black pepper
  • 1 TBSP Worcestershire sauce
  • 1 egg, slightly beaten
  • 2-3 slices of thick cut bacon 
  • Fresh Wisconsin cheese curds

Preheat oven to 350. Line baking sheet with tin foil. Cook bacon for 15 minutes. Let cool and break into pieces. 

Mix the ground beef with the onion powder, garlic powder, pepper, and Worcestershire sauce. Add egg, mix thoroughly (hands work best!). Divide beef mixture and separate into 8 patties, packing tightly together. Place your thumb in the center of four of the patties, making a circular indent. Place cheese curds (a few small pieces) and bacon in center of the patty. Place another burger patty on top and press together, enclosing the bacon and cheese curds. Repeat to create three more burgers.

Grill burgers at medium-high heat for 10 minutes on each side. 

I topped these burgers with mustard, avocado, tomato and lettuce on a whole wheat kaiser roll. Top with whatever you would like! 

These burgers are delicious and reminisce of warm Wisconsin summers. Oh summer, how I long for thee.

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by | January 21, 2010 · 2:47 pm

More Exciting News & Anne’s Meatball Recipe

Haute Apple Pie is honored to be guest blogging for the Allstate Goodhands Community (GHC)!  The awesome blogging team at GHC has asked us to share our tips on affordable entertaining and making a difference at home and in the community.  We’re thrilled by the opportunity. We’ll be doing a series of guest posts over at GHC but still blogging up a storm here at HAP so feel free to visit us in both places and let us know what you think!

Today Anne shares her tips for making 3 easy and nutritious meals out of one simple ingredient: meatballs!  Visit the Goodhands Community and check out Anne’s recipe.

freezer meatballs

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by | January 21, 2010 · 10:28 am

Watch Out, Hollywood!

So I hadn’t planned a follow-up post to the Iron Cupcake: Beer competition but I just had to share this.  While my Baby Got Bock cupcakes – chocolate with homebrewed dopplebock beer, caramel filling, caramel buttercream frosting and Heath bits – didn’t win, they did make local and national news!

My wonderful new friend, Sara, from Cream City & Sugar passed along the link to the MSNBC video (via WTMJ4) which would have otherwise slipped under my radar!  I’m thinking this could be the beginning of a reality show…Project Haute Homemaker??  Bravo, are you listening?

Watch the video on MSNBC!

The next Iron Cupcake competition is bacon if any of you Milwaukee/Chicago folks feel up the challenge!

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by | January 20, 2010 · 7:52 am

Cheesy baked Artichoke Dip

I was so excited when cheese was selected as our Wisconsin secret ingredient. After all, I am a born and raised Wisconsin girl who knows any recipe that showcases cheese is sure to be delicious!

One of my favorite appetizer recipes is this cheesy artichoke dip. It’s got only 4 ingredients, 2 of which are, you guessed it, cheese. It is so easy to make and very indulgent. Every time I bring this to a party, it is usually gone before I can go back for seconds.

Cheesy baked Artichoke Dip

16 ounces shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup (about 8 oz. can) artichoke hearts, drained and chopped

Mix ingredients together. Bake in a casserole at 350 degrees for about 30 minutes or just until brown on top. Serve with cubes of crusty bread or assorted crackers.

Enjoy!

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by | January 18, 2010 · 8:14 am

Say Cheese: Rosemary White Cheddar Mac ‘n Cheese

Wisconsin may not be what most people think of as a culinary hotspot but some of its local foods, like bratwurst, custard and kringle, seem to have a cult following. It’s not necessarily the healthiest of cuisine but it’s certainly delicious and who doesn’t want to indulge every once in awhile?

The real stars of local flavor, however, are more well-known:  beer and cheese. Thank God for beer and cheese. This week we’re celebrating our love for Wisconsin and it’s wonderful cheeses, as voted on by our readers.

I made this Rosemary White Cheddar Macaroni & Cheese for my white and gold holiday party and had multiple people request the recipe so now it’s time to share.  It’s a classier (but just as easy!) version of an old-time crowd favorite.

Rosemary White Cheddar Mac N Cheese

Rosemary White Cheddar Mac ‘n Cheese
*adapted from Ina Garten
1 lb of penne or cavatappi noodles
3 C milk (I use skim to lower the calories)
1/2 C half and half
6 Tbsp butter
1/2 C flour
1 large block of white cheddar cheese (approx 4 C)
2C swiss or gruyere cheese
1 Tbsp dijon mustard
1 pinch nutmeg
2 sprigs fresh rosemary
1 1/2 C panko bread crumbs
salt, pepper to taste

Preheat oven to 375.  Bring a large pot of salted water to a boil and cook noodles until they are al dente. Shred the block of white cheddar cheese.  In a medium pot, combine milk and half and half and gently warm but do not let boil.  In a separate large pot, melt butter over med-low heat. Whisk in flour until smooth and thick.  Slowly add warm milk into flour mixture, whisking to smooth out any chunks.  Add mustard, nutmeg, salt and pepper.  Slowly add cheddar, whisking in until the cheese begins to melt.  Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some globs of cheese).

Pour noodles into a 13×9 baking pan.  Pour cheese mixture over noodles, sprinkle with more salt and pepper and mix well.  Using a kitchen shears, snip rosemary sprigs into small pieces over the macaroni.  Use your fingers to strip any remaining leaves off the rosemary.  Stir again and sprinkle panko crumbs over the entire dish.  Bake for 40-45 minutes.

NOTE:  Don’t like the cheeses I used?  Can’t find them?  Don’t sweat it…standard sharp cheddar will work just fine! Block cheese that you shred on the spot will give better consistency for the cheddar.  If you wish to speed things up, pre-shredded will be fine for the swiss.

PS: In Milwaukee and looking for something to do tonight?  I’m “competing” as a baker in the Iron Cupcake Milwaukee:  Beer challenge tonight at MOCT!  Anyone can come and if you do, make sure to swing by and say hello…and vote for my cupcakes made with home brewed beer!

Iron Cupcake Milwaukee

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by | January 15, 2010 · 9:10 am

Bird’s Nest Baby Shower

My sister and I have been blessed with sharing our first pregnancies together, due only two weeks apart from each other! Our family recently threw us a joint bird’s nest baby shower. All the details were too cute not to share!

All guests received the following invitation, designed by yours truly. Most of the invitations made to order for two babies were for twins. So we created the bird’s nest theme. My sister is having a girl and I am having a boy, which was represented by pink and blue eggs.

The nest theme was continued at the shower, with bird’s nest and bird house table decor placed throughout the room.

Bird’s nest cupcakes, inspired by a Martha Stewart recipe, were served for dessert. The vanilla cupcakes with my mom’s homemade buttercream frosting and toasted coconut were delicious and quite a hit!

Bakery cookies in blue and pink were given as favors, depending on the guests “mom of honor.”

My sister and I were both given egg timers as we began opening gifts. We set the timers and gifts were given when the timer rang to those whose gifts we were opening at that time. Gifts included bird candles and matches from The Home Market.

The party was a great success! Thank you to everyone who helped make the day so special!

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by | January 13, 2010 · 7:30 am

Chicken a la King

I believe there are two kinds of people in the world. Those who cook with condensed “cream of” soups, and those who think it is a sin. I like to consider myself someone who does not, however I do have a couple recipes in my arsenal that are too good to pass up, and they do contain condensed soups.

This Chicken a la King recipe is one of them. It is so easy, but is still fancy enough to serve at a dinner party. And because of the addition of sour cream, and the fact that you slow cook it for 3-4 hours, it really has a homemade taste.

Chicken a la King

1 cup cooked chicken, chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/4 teaspoon pepper
1 can reduced fat cream of chicken soup, undiluted
1 7 oz can mushrooms, drained
1/4 cup fat free milk
1/4 cup sour cream
1 package puff pastry shells

Place chicken, peas, corn, pepper, soup, mushrooms and milk into a slow cooker. Turn it to low and let it simmer for about 2 hours. Add the sour cream and simmer for another 1-2 hours or until bubbly and thick, stirring occasionally.

Bake 4 puff pastry shells according to package directions. When ready to serve, place puff pastry on a plate and pour Chicken a la King mixture on top.

Chicken a la King can also be served over toast or brown rice if preferred.

This recipe can easily be doubled for a larger crowd and the left overs freeze wonderfully!

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