Apartment Blog

We all love when Valentine’s Day rolls around. If the pressures from the Christmas spending weren’t enough, let’s add another purchasing holiday a month and a half later! We understand the crunch you’re feeling, especially in these economic times; let us share a way to skip an added expense….. Valentine’s Day cards!

Now, I’m all for the modern, eco-friendly, economical approach (hello E-Cards), however, sometimes those aren’t appropriate for your loved ones who live close by.  So take a look below at two perfect homemade Valentine’s Day cards from AllFreeCrafts.com:

Here are the materials you might need:

• Pink and red hearts cut from construction paper (various sizes)
• Cream/white colored paper (computer paper) & red construction paper
• Scotch tape
• Elmer’s glue
• Blank cards (or use left over poster board for a one-sided card)
• Computer to type phrases or Alphabet stickers

Directions:

Card #1:

This Valentine’s Day card is quick and easy. Cut a piece of dark red paper to fit the front of your blank card (or poster board piece) and glue it in place. Type “Happy Valentine’s Day” on your computer and print it on the cream/white colored paper. Glue the cut-out phrase first on a dark red piece of paper, and then give that piece on another piece of cream colored cardstock to create a layered look. This card will open horizontally (or not at all), so turn it horizontally and glue the Valentine’s sentiment to the top third of the card. For the bottom portion of the card cut three small freehand hearts from the dark red paper. Glue these hearts to three torn scraps (in the shape of squares) to cream colored paper. Space these pieces across the bottom of the card and glue in place.

Card #2:

This card is made from a dark red piece of paper and a cream colored piece of paper. Cut a piece of the dark red paper to fit the front of your blank card (or scrap poster board piece) and glue it in place. Cut a large square from the cream colored paper and glue it just above the center of the card. Glue the piece of paper in place. Tear a large heart from the dark red paper and glue it in the center of the cream colored square. Type “Happy Valentine’s Day” on your computer. Print on cream colored paper and glue in the center of the heart.

These two methods are quite perfect whether you’re crafty or not! So use what you have lying around the house (scotch tape, glue and your computer) and if you don’t have the other materials, you can pick them up at your local dollar store. Trust me, for the price you’re paying you’ll get more bang for your buck! Plus, we’ll be posting a ‘Homemade Valentine’s Day Gifts’ blog where you’ll also be able to use these materials! Cha-ching!

The count down is on! Super Bowl XLIII is five days away and the game is shaping up to be a good one. Everyone is looking forward to the traditional festivities for their Super Bowl party, such as the manly (or womanly) bonding, yummy food, friends, etc. However, according to Extra, the average person eats about 1,200 calories in snacks alone on Super Bowl Sunday?! That’s insane! Participating in this time honored tradition can be detrimental to your diet!

Well, take a breath….we’re providing you with two recipes that are for the healthy conscientious. Feel free to snack on these bad boys, in moderation of course, guilt-free!

Fresh Tomato Salsa

From Eatingwell.com Ingredients

• 4 cup(s) diced tomatoes (5-6 medium)
• 3/4 cup(s) finely diced red onion ( about 1 small)
• 1/4 cup(s) red-wine vinegar
• 1 1/2  jalapeno peppers, seeded and minced
• 1/2 cup(s) chopped fresh cilantro
• 1/2 teaspoon(s) salt
• cayenne pepper, to taste

Directions

1. Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

With only 21 calories per serving and 0 grams of fat, you can snack happy with this recipe! J Be sure to serve with reduced fat or multi-grain chips for an added health bonus!

Spicy Blue Cheese Dip

From Eatingwell.com 

Ingredients

• 2/3 cup(s) reduced-fat sour cream
• 2/3 cup(s) crumbled blue cheese
• 1 tablespoon(s) distilled white vinegar
• 1/4 teaspoon(s) cayenne pepper

Directions

1. Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.

This blue cheese dip is perfect compliment for buffalo wings (again, moderation is key) or with a tray of veggies!

With the holidays so near, I know everyone is searching for the perfect holiday treat to make! ForRent.com wants to provide you with our holiday recipe tips. The first six are regarding essential holiday pantry items and the remaining six are holiday treat recipes!

6 Essential Holiday Pantry Items:

• Chocolate Morsels
• Pam Cooking Spray
• Vanilla Extract
• Holiday Candy
• Sprinkles/Food Coloring
• Cookie Cutters

During our annual Marketing Department treat exchange, here were six of our favorite treats that were brought. You’ll see that some of them require one of the essential holiday pantry items mentioned previously!

                
SALTINE TOFFEE BARS

Ingredients:

• - unsalted Saltine Crackers (not premium-too thick)
• - 1 stick butter
• - ¾ cup sugar
• - 12 oz bag chocolate chips
• - sliced almonds, optional
• - powdered sugar, optional
• - “Pam” cooking spray

Directions:

Preheat oven to 350-400 degrees.  Line a 9 X 11 jelly roll pan with aluminum foil and spray with Pam.  Place saltines, edge to edge, over the bottom of the pan.  Melt butter, add sugar and bring to a boil.  Boil about 3 minutes to dissolve sugar.  Spoon (not pour) over the saltines and then settle the saltines and bake for about 5 minutes.  The saltines will look like they are floating.  Turn off the oven and remove saltines.  Sprinkle chocolate chips over crackers and return to oven until they are melted then add almonds if desired.  Cool a bit then cut (but do not try to separate- too runny still) and sprinkle with powdered sugar if desired.  Refrigerate until hard then break into pieces, removing foil from the back of the crackers.

Peppermint-Chocolate Sandwich Cookies

Ingredients:

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Directions:
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a ½ ounce cookie scoop

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Christmas Cupcakes

Ingredients:
Pillsbury Cake Mix Funfetti
Duncan Hines Classic Vanilla Frosting
Eggs
Vegetable Oil
Baking Cups
Directions:
Follow directions on the box for cooking cup cakes. After cup cakes have cooled, put vanilla frosting on the cup cakes. For extra decoration, you can use holiday colored sprinkles!

Peppermint Bark

Ingredients:
12 oz bag of White Chocolate Morsels
12 oz bag of Semi-Sweet Chocolate Morsels
8 regular sized Candy Canes

Directions:
Lightly grease a large cookie sheet. Break up candy canes into one inch pieces and put into a sturdy plastic bag. Crush candy canes inside the bag until they are in very small pieces. Next, put the semi-sweet chocolate morsels into a bowl and put in the microwave for 1 minute; stir in 15 second increments until it is completely melted. Pour melted chocolate on the cookie sheet and spread to make a thing layer. Put the white chocolate morsels in a bowl and repeat microwave cycle (while white chocolate is in the microwave, put baking sheet of semi-sweet chocolate in refrigerator for cooling). Once melted, stir in ½ of the candy cane pieces and spread on top of semi-sweet chocolate layer. Top with the remaining pieces of candy cane; be sure to lightly press into the chocolate layer to secure. Cool in refrigerator until hard and then break into pieces!

PEANUT BUTTER CHOCOLATE KISS COOKIES 
Ingredients:
1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candyDirections:

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.

M&M Sugar Cookies

Ingredients:
Pillsbury Sugar Cookie Dough
Bag of Holiday Colored M&Ms (could be the regular kind or the mint flavored!)

Directions:
Cut the sugar cookie dough into slices for the appropriate sized cookies (you could also roll into whatever size you choose). Put on greased baking sheet and lightly press to flatten the dough. Place M&Ms on top of the cookies and bake accordingly. Wait for the cookies to cool before taking them off the baking sheet.

Happy Cooking!

Recommended again from our very own ‘food expert’ at ForRent.com…..’Ok so this recipe isn’t healthy but I have to share it with you.  I straight up lied and told my family I came up with this recipe myself, sorry Tyler (Florence).  If you are doing a big family dinner and you want to impress everyone, this is the bird to do.  Do exactly what the recipe says and you will be a legend in the kitchen.  This recipe was so good I wanted to slap my mama!  Garnish with the extra sage, roasted baby carrots and whole cranberries and people will be begging you for the secret.’ Try it out and let us know if she’s right!!!

Ingredients

• 1 (12 to 14) pound fresh turkey
• Kosher salt and freshly ground black pepper
• Caramelized Onion and Cornbread Stuffing, recipe follows
• Extra-virgin olive oil
• Sage Butter, recipe follows

Directions

Preheat the oven to 375 degrees F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Sage Butter:

2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.
Caramelized Onion and Cornbread Stuffing:
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes

Taken from the Food Network

If you plan on celebrating Saint Patrick’s Day this year, make sure you do so with traditional Irish foods.  Here’s a great recipes for Corned Beef and Cabbage that you can make this holiday!

Corned Beef & Cabbage with Horseradish Sauce

Serving Size: 8               
Categories: Beef, Irish                            

Ingredients (Amount & Measure)
——–  ————  ——————————–
   1      Onion
   4      Cloves-whole
   4      pounds Corned beef
   2      Parsley sprigs
   8      Peppercorns-whole
   2      pounds of Cabbage
   1      cup Sour cream
   1      tablespoon Prepared horseradish

Work Time: 15 minutes   
Total Time: 3 hours 45 minutes

Directions:
Peel onion and stick with cloves.  Put corned beef, onion parsley and peppercorns in a large pot and cover with water.  Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours.  Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish.  Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Nutritional Value:
Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g carbohydrates, 135 mg cholesterol.

*Exported from MasterCook*

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Source: http://fp.enter.net

This is an old family recipe of mine. Hope you enjoy as much as I do!! J

Perfect-Every-Time-Fudge

Item s you’ll need:

3 6oz. packages of semisweet chocolate chips

¼ teaspoon of salt

1 cup of butter

1 7 oz. jar of marshmallow cream

1 13 oz. can of evaporated milk

41/2 cups of sugar

1 cup of chopped walnuts

1 teaspoon of vanilla

Instructions:

Put chocolate, salt, butter and marshmallow cream into large bowl. Combine

evaporated milk and sugar in large saucepan; place over moderate heat. Bring to full rolling boil stirring constantly. Boil 15 minutes. If you use a candy thermometer, temperature should register 236 degrees. Pour milk mixture over chocolate mixture and beat until chocolate is melted and blended. Fold in nuts and vanilla. Spread into two greased 8×8 pans. Refrigerate until candy is firm. Cut into small squares-makes about 5 lbs of yummy goodness! J