The Creativity Barn

October 2008

It's been over five months since my last progress update on the creativity barn and I must say, not much progressed in five months. But to our defense, it IS Cleveland and there is only so much you can do in sub zero temperatures! The last update I gave was the photo shown above in October of last year. 

For those who are new to my blog and wondering what this monstrosity is, it's a workshop that my fiance and I are building in our backyard. We began in July last year and you can checkout photos from the very beginning on my flickr page here.

January 2009

By January, we had it all sealed up — plywood, windows etc. Minor progress on the inside but most of the time it was just too cold even with one propane and two kerosene heaters.

February 2009

Temperatures warmed enough in February to find a few days for working so progress inside continued. We put up the insulation, ran most of the electrical and began the drywall, upstairs first.

April 2009

Things got cold again so progress haulted for a bit but the coming of Spring brought some new found energy! The past few weeks have consisted of building a wall upstairs, finishing the drywall and turning the outside pink. It's just about ready for siding.

The upstairs is ready for mud. Do you think we have enough electrical outlets? Cause I'm not really sure …

Next project, staircase. I really hate climbing that ladder!

The downstairs is still a complete disaster but here are a couple shots of what will be the two-story climbing wall — shown from the upstairs and downstairs.

What I haven't showed you yet is the old building we torn down to make room for the new one. I have a hysterical video of the demolition somewhere and hopefully can post that for you soon. So, what do you think — should my first 'how-to' post be plans for your own creativity barn? Maybe not…

In the Kitchen: Chocolate Cracker Toffee

After a week off for my Etsyversary giveaway, In the Kitchen is back with a new recipe and I thought it was time for a dessert! Since you've probably figured out I'm all about quick and easy, this week's recipe is no exception. Some of you may have had this yummy treat or a variation of it, but I was first introduced to it only a couple years ago during an office cookie exchange - and it was love at first bite. You will find a link to a printable recipe card at the end of this post.

Prep time: 10 min | Cook time: 12 min | Makes about 36 pieces

What you'll need:
1 sleeve rectangular buttery crackers
1 cup (2 sticks) butter (NO substitutes!)
1 cup brown sugar
2 cups chocolate chips

Preheat oven to 350°. Line a sturdy 10" x 15" baking sheet with aluminum foil and cover the surface with the crackers in a single layer, edges touching.

In a small saucepan, melt the butter, add the sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful as it can burn very easily - keep whisking! This sauce is also delicious poured over plain popcorn to make homemade caramel corn.

Gently pour the sauce over the crackers and carefully spread it out with a spoon to cover all the crackers.

Bake the tray for 10-12 minutes or until the sauce bubbles all over

the surface.

Remove from the oven and immediately sprinkle with the chocolate chips. Return to the oven for 1 minute to melt the chips.

Remove from the oven again and, using the tip of a knife or spoon, spread the chocolate to cover the crackers.

Let cool completely (you can refrigerate) and cut or break into pieces. I find it easiest to lift the foil off the pan and peel it away from the toffee before breaking it into pieces. If you have any trouble with the foil sticking, you can spray it with non stick cooking spray before laying out the crackers, though I have never had a problem. It comes off pretty easy if you pull it slowly in one big piece.

I prefer to store this in the fridge to keep the chocolate from melting or getting too soft. Be warned, it's highly addictive… but I'm weak.

> Click here for a printable recipe card.

Meet the Family, Part 2: Skid

Last time I introduced you to our cockatiel, Smudge. Next up, the OG kitty himself, the first of the pack, Skid. AKA Skidmark, Skidders, Brownpaw Sh*tstain and Mo. Skidmark, you ask? I'm a firm believer in naming pets after you've had them for a bit so the name really fits. Well, he was so tiny when we rescued him that he didn't even know how to poop. We would come home to tiny little paw prints all over the laundry room - 'nuff said.

Skid's a mama's boy but the biggest troublemaker in the house. He's a big fan of boxes that are half his size, though his true obsession lies with shoes, like his mama :)

Two down, eleven more to go - stay tuned!

In the Kitchen: Hashbrown Casserole

This week - Cheesy Hashbrown Casserole - if you like it at Cracker Barrel, you will like this! The hardest part about this recipe is finding a big enough bowl to mix it in. It's delicious for breakfast but also makes a great side dish for dinner. This recipe could easily serve about 10 but it also stores well in the fridge. When I make a pan, we just heat up individual servings each morning for breakfast and it lasts through the week. You will find a link to a printable recipe card at the end of this post.

Prep time: 15 min  |  Cook time: 45 min  |  Serves: About 10

What you'll need:

one bag frozen shredded hashbrowns

1/2 C margarine, melted

1 small can cream of chicken soup

8 oz colby cheese (cheddar works, too)

1 tsp salt

1/2 tsp pepper

1/4 C finely chopped onion (optional)

In a large bowl, mix the margarine, cream of chicken soup, cheese, onion (optional), salt and pepper until blended. I leave the onion out but use about 1/4 tsp onion powder instead.

Next add the hashbrowns and mix until coated. It helps to leave the hashbrowns out to thaw in the fridge about an hour before making this, or on the counter for about 30 min. If frozen, beat the bag on the edge of the counter before mixing in to help break them up.

Grease a 9x13 baking pan with cooking spray or butter and spread mixture evenly into the pan.

Cook at 350° for about 45 minutes or until top begins to bubble and brown. The potatoes will still look the same as they did when frozen, so you can taste it to make sure they are soft and cooked through. 

It's also hard to over cook this, so it's great to make for a party or potluck - just throw it back in the oven to warm it up before serving. It also reheats well in the microwave.

One bite and you will surely be addicted.

> Click here for a printable recipe card.

In the Kitchen: Roasted Red Pepper Alfredo

The base sauce for this meal is easy and versatile. I make it with chicken, mushrooms and spinach but it is also delicious without or you can add any vegetables you like. I serve it over cheese tortellini but it is good on any pasta or even grilled chicken or fish. This recipe will easily serve 4 people or 2 people twice and you will find a link to a printable recipe card at the end of the post.

Prep time: 15 min  |  Cook time: 15 min  | Serves 4

What you'll need:

16 oz jar roasted red peppers in oil (1/4 cup used in recipe)

skinless boneless chicken, 3-4 tenderloins or 1-2 breasts

6-10 mushrooms

2/3 cup spinach, fresh or frozen

16 oz jar alfredo sauce

grated parmesan cheese (in a shaker is fine)

onion powder, garlic powder, salt & pepper

1 package cheese tortellini

The first step is to prepare the red peppers. Drain the oil from the 

jar and puree the peppers in a food processor or blender.

Once pureed, pour back into the jar for storing. You will only use a small amount each time you make this sauce so one jar will last for several meals (which also makes it easier next time!). It stores well in the refrigerator.

I always cook with chicken tenderloins which we buy in bulk - they are inexpensive and easy to use. You can also use breasts. I use 3-4 tenderloins for this meal but you can use as much or as little as you wish depending on how many you are feeding. I also like a lot of mushrooms.

Cut the chicken into bite size pieces and saute in a deep skillet. Season with onion and garlic powder and a little salt and pepper. 

For the amount of chicken I use, about 1/8 to 1/4 tsp is good. 

When the chicken is almost done, add the mushrooms and saute until cooked through.

Next, push the mixture to the sides and add a bit of margarine to the center of the pan. Add the spinach and saute until cooked through. I use frozen spinach but fresh works as well. 

Pour in the alfredo sauce and mix well. We like a little more sauce so I add 1/4 cup milk to the empty alfredo jar, shake well and pour into pan along with a few shakes of parmesan cheese.

Next add about 1/4 cup of the pureed red peppers to the sauce. You can use more or less depending on taste. Mix well and heat through.

Serve over cheese tortellini with garlic bread and enjoy!

> Click here for a printable recipe card.

Meet the Family: Smudge

We have a full house here on Parkwood Drive and there is never a dull moment. Children, you ask? Real ones? Nah, not yet - I'm not sure where we would put them. Just lots of fur, feathers and scutes, and I thought you might like to meet them.

First up, our cockatiel, Smudge, though we usually just creatively call her birdie. She's a big Lillyella fan, loves to take a bath and can't live without her oat groats. Don't worry, no beaks, paws, tongues or claws touch the jewelry I ship out!

Twelve more to go - stay tuned!

In the Kitchen: Santa Fe Chicken

This week, Santa Fe Chicken - quick and yummy, this meal couldn't get much easier! It makes enough to easily serve four or you can save the leftovers for another meal or a quick lunch.

Total time:  About 20 min  |  Serves 4

What you'll need:

• skinless boneless chicken, 3-4 tenderloins or 1-2 breasts

• 15 oz can black beans

• 15 oz can sweet corn with peppers (or Mexicorn)

• 15 oz can diced tomatoes with chilies

• 4 oz can chopped green chilies

• 1/3 cup shredded pepper jack cheese (more if desired)

Cut thawed chicken into small cubes and cook in a deep skillet. 

Season chicken with about 1/4 tsp each of garlic powder, onion powder, black and red pepper mix, cilantro and a few shakes of red pepper flakes. It may seem like a lot of seasoning for the chicken but it gets watered down once you add the other ingredients. 

Once the chicken is almost done, add the green chilies, undrained, and heat until the chicken is cooked through. Next add the diced tomatoes and black beans, undrained, and the corn, which needs to be drained. Simmer until heated throughout. 

Give it a taste and you may want to add a few shakes of salt or more seasoning depending on preference. 

Add shredded cheese to pan and stir until melted. I use pepper jack but cheddar would work well also.

Serve over hot white rice with a dollop of sour cream, if desired, and Fiesta Breadsticks - yum! 

> Click here for a printable recipe card.