Thursday, March 31, 2011

Little Boys Ties Tutorial!!

This has been my latest project!  I wanted to have matching clothes for family pictures this spring.  This is a picture of the ties I made for the boys and I will soon post the skirts that I am going to be making for the girls. These ties are super easy and sooooo much fun!!  

I found a tutorial here are The Purl Bee

Happy Sewing


Sugar and Snails Shop

A little bit about me:

I am a busy mom to four little rascals.  My primary business is Teton Cocoa but during the "slow" season I love to create fun things for my kids.  I opened this shop hoping to share my creations with others.  I have some inventory of things that I am trying to get sold, so I thought that I would do a giveaway.  These are super cute pacifier clips.   My friend and I spent many hours perfecting these.  Below is the picture of the pacifier clip that I am giving away!

This pacifier clip is handmade and one of a kind. It is perfect for the trendy baby. Jazz up any outfit with some bling. Now you can keep the pacifier close at hand with no more binkies falling on the floor. 

They measure approximately 9-11 inches long and are compatible with all types of pacifiers. You can attach the clip to your baby's clothing, blankets, stroller or car seat.

WARNING: Item should ONLY be used with adult supervision. Small parts may pose a choking hazard. Clip should never be used when baby is unattended or sleeping. Buyer assumes all responsibility


Pictured below are some more fun things that sugar and snails has to offer


New items are added daily!

SUGAR AND SNAILS is giving one lucky winner a beaded pacifier clip.

**ENDS April 14th @ midnight** 

Go to my shop and tell me which items you like. (mandatory)

(leave separate comment for each entry)

1 entry- heart sugar and snails shop

1 entry- (each) Follow my blog.
Subscribe to my RSS feed.

1 entry- (each) Post about this giveaway on Facebook or Twitter.
(leave link -  enter daily)

2 entries- BLOG about this giveaway
(leave link)

5 entries- Purchase something from SUGAR AND SNAILS
(let us know what you bought!)

Dutch Oven Breakfast Hash

This was the perfect breakfast after a cold night of camping!  I wish I would have taken a picture because it looked delicious!  I hope you like it!
1 pound bacon
1 pound sausage or cubed ham
2 packages (20-24 oz.) of frozen southern-style hash browns
8 ounces of sour cream
4 eggs, beaten
grated cheddar cheese

Brown the bacon and sausage in the dutch oven.  If you use ham do not add until the bacon is cooked.  Once your meat is cooked through, add the hash browns.  (Do not drain the grease from your meat.  The potatoes will  soak up the oil and use it to brown.  Cover your dutch oven and bake for 20-25 minutes.  You will want about 10 coals on the bottom and 15 coals on top.  

In a separate bowl, combine the sour cream and beaten eggs.  Pour over the hash browns five minutes before they are done.  Recover and let cook until the eggs are cooked through.  When they are done, remove the lid and sprinkle with the cheese.  Replace the lid until the cheese melts

Wednesday, March 30, 2011

Dutch Oven Peach Cobbler

Dan, the kids and I just got back from a camping trip to Zions National Park.  It was still quite cold but we had a blast.  Since camping season is not too far out in the future, I thought that I would do a section on great camping recipes that we tried on our trip.  This is by far our favorite dessert to have out camping.  I hope you enjoy!


2 large cans of peaches, (I use bottled peaches that I can in the summer)
1 box of yellow cake mix
1 cube of butter
1/4 cup sugar
1 1/2 TBS of cinnamon


Make sure your campfire has plenty of hot coals. These are important for proper baking.

Coat the inside of your dutch oven with cooking oil. This helps prevent the cobbler from sticking and will greatly help you when serving.

Pour the entire contents of the can (peaches and juice) into the dutch oven.
Dump the cake mix on top of the peaches.

Slice the butter into sections and put them on top of the cake mix.  Sprinkle with sugar and cinnamon.

Put the lid on and place over hot coals.  Place hot coals on top of the lid as well.

Let the cobbler bake for 35 to 45 minutes. Check to see if it is done by inserting a clean knife into its center. If the knife comes out clean, the cobbler is finished. If it does not come out clean, add more coals and wait 5 to 10 more minutes. Repeat until the cobbler is done.  

    Wednesday, March 23, 2011

    Yogurt Parfait

    There has finally been some great fruit showing up in the stores here.  These are one of my new favorites for breakfast or a bedtime snack. YUM.  


    1 cup vanilla yogurt

    1/2 cup fresh strawberries 

    1/2 pint fresh blackberries, raspberries or blueberries

    3/4 cup good quality granola


    Layer 1/3 cup vanilla yogurt into the bottom pf a tall glass.  Combine strawberries berries.  Alternate layers of fruit and granola with yogurt until glass is filled to the top.  Serve parfait immediately to keep granola crunchy.

    Tuesday, March 22, 2011

    Pumpkin Chocolate Chip Cookies


    • 1 cup butter, softened
    • 1 cup white sugar
    • 1 cup light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup canned pumpkin puree
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 2 cups semi-sweet chocolate chips
    • Nonstick cooking spray or parchment paper


    Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
    Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Cool on a cooling rack.

    Monday, March 21, 2011 - Print Free Grocery Coupons

    I use this site almost every week.  With you can Print Free Grocery Coupons! provides free online printable coupons to users on behalf of large manufacturing companies. Below are just a few of the coupons they have right now!

    MF Bowling eClub - hot coupon offer

     Get a $20 off coupon for 4 people.  Hurry these do not last long!

    Pork Chops and Rice

    This recipe is one that I grew up on.  It was my favorite meal as a child and now my kids love it anytime I make it.  I would not consider it gourmet but if it is done right, it is ultimate comfort food!!

    6 boneless pork chops
    2 TBS olive oil
    onion powder
    salt and pepper
    2 cans cream of mushroom soup
    2 cups of milk
    1 small can of sliced mushrooms
    long grain rice

    The most important step in this meal is preparing the meat.  If done wrong, you will get a very tough piece of pork.  On both sides of the pork you want to sprinkle with onion powder, salt and pepper.  In a large skillet on medium high heat, add the olive oil.  Heat the oil until just smoking.  Add pork and brown, about 2 minutes on each side.  Then cover the skillet with a lid and turn the heat down to low.  You want to cook for about 20 to 30 minutes, turning once.  A lot of liquid will accumulate in the pan during this time.  You will know it is ready when the meat is nice and tender.  Once it is done, take off the lid and turn the heat up to high.  By doing this the water will evaporate and condense all the yummy juices.  Once all of the water is evaporated put the pork chops into a 9x13 inch casserole pan.  Make sure to put the rendered juices in the pan as well.  

    In a separate bowl combine the soup and milk. (I can tell a big difference on what brand of soup.  Don't get the cheap stuff for this recipe) Add 1/2 tsp kosher salt and 1/4 tsp pepper.  Whisk together and pour over the pork chops.  Drain the mushrooms and sprinkle over the top.  Bake at 350 degrees until the mushroom sauce is bubbly and golden brown.

    While the pork chops are cooking in the oven prepare the rice according to the package.  Serve with mushroom sauce.

    Peanut Butter Chocolate Brownies


    • 1 pound butter
    • 1 pound plus 12 ounces semisweet chocolate chips, divided
    • 3 ounces unsweetened chocolate
    • 6 extra-large eggs
    • 2 tablespoons pure vanilla extract
    • 2 1/4 cups sugar
    • 1 1/4 cups all-purpose flour, divided
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt  
    • 3/4 cup peanut butter


    Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.
    Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
    In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This will prevent the chocolate chips from sinking to the bottom of the brownie.  Pour into the prepared pans.  In a microwavable safe cup, heat the peanut butter for about 30 seconds.  Pour over batter and cut through the batter with a butter knife.
    Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 10 to 15 minutes more or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.