Monday, September 5, 2011

No Labor Here, Just Fall Fun...

Yay for Labor Day, where we are free from laboring! Welcome to our Fall Fun Blog Hop. There are dozens of talented stampers on the list today just waiting to show you some cute fall projects while you lounge around in your PJs being grateful that you don't have to work today!

And guess what? A bunch of us, including me, have prizes to give away - so don't miss any stops on the hop!

 Before I show you my project, here is the list of hoppers today **Note - Hop Starts at 8 AM CST**

Now, for my project, I debated for WEEKS with myself about whether I should go with Thanksgiving or Halloween, and I settled on Halloween, because I LOVE Halloween gift projects. Doing these before Halloween is not my customary, procrastinat-y style, so I feel a lot more organized than I must have been feeling when I accidentally ordered a SECOND Mini Milk Carton Big Shot die!

But my disorganization is your good luck, because that is what I'm giving away today! All you have to do to be entered to win, is to leave me your favorite fall recipe in a comment on this post!

Wednesday I will draw a winner, so be sure and have your comment posted by Wednesday, September 7th at noon central!

To show you how much fun you're going to have with this die, I made a SQUEE-worthy little box with it. An outside the box box, if you will. I stumbled across a tutorial for making a hexagonal box from this die in this post by Kerry Bunting and fell in love!

So here is my version, in a spooky Halloween theme..


I cut the two mini milk carton boxes from Basic Black Cardstock - and you will need two full sheets to do this little box. The side panels are little 1 3/8" x 1 3/4" pieces of Pick Your Poison Designer Series Paper.


For the six images on the sides of the boxes I combined the images from Piece of Poison and from Dark & Dreary. I just stamped them in Basic Black on Whisper White and punched them out with the 1 1/4" circle punch, and layered them on Basic Black punched with the 1 3/8" circle punch.
Squee! I love that little rat!




The top is held together with silver elastic cord. How cool is that that you can make this hexagonal box out of the milk carton? People, in particular - stampers, are so clever!

You have to have treats, so I filled mine with decorated Hershey Nuggets. I brayered Peach Parfait Ink onto some address labels, and then stamped them with the uber fun new set that matches address labels - It's a Wrap Holidays. Oh how long we've waited for a stamp that matches our little nugget labels! I pounced on it!

So what do you think? Are you DIE-ing to have this die for your very own? You know what to do! Leave me a comment with your fave fall recipe in it and you're entered!

Now that I've spooked you with my wickedly sweet box, head east to Atlanta, and go see what my friend Libby has cooked up!

  

91 comments:

  1. Amazing box Lydia and love those images. This die looks amazing!! Thanks for the chance to win.

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  2. Hey, Lydia!! This is my first complete blog hop! Love all the variety and styles. My fav recipe is Blueberry French Toast.

    Thanks for making my first hop enjoyable. Now to get busy making some cards!!

    Pat at pigsnbaskets@hotmail.com

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  3. Great blog hop, Lydia!! And this is my first COMPLETE one! Lots of styles and variety.

    My favorite fall recipe is Blueberry French Toast!!

    Pat @ pigsnbaskets@hotmail.com

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  4. this is super cute, very creative Lydia...Happy Fall!

    enjoy *~*

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  5. Wow!! I thought it was a *patedrom* (my spam word!) not a hexagon :)

    I am totally blown away by this awesome project!! So so cool! I mean, even without the chocolate! haha!

    Here is my favorite fall recipe:
    Blueberry Peach Cobbler

    Ingredients

    * 1/2 cup unsalted butter
    * 1 cup all-purpose flour
    * 2 cups sugar, divided
    * 1 tablespoon baking powder
    * Pinch of salt
    * 1 cup milk
    * 4 cups fresh peach slices
    * 2 cups fresh blueberries
    * 1 tablespoon lemon juice
    * Ground cinnamon or nutmeg (optional)

    Preparation

    * Melt butter in a 13- x 9-inch baking dish.
    * Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    * Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Add blueberries right at the end (do NOT stir - just fold in once); pour over batter (do not stir). Sprinkle with cinnamon, if desired.
    * Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
    With ice cream!!

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  6. GREAT project! (No, I don't want to win.)

    WV: knooderi

    There's a lot of knooderi at a Knudist Colony.

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  7. What a great prize! Here is something yummy for Fall.

    Pumpkin Bars

    4 Eggs
    1 cup Canola Oil
    2 cups Sugar
    1 16 oz. can Pumpkin

    Mix above ingredients in large bowl

    2 cups Flour
    2 teaspoons Baking Powder
    1 teaspoon Soda
    1/2 teaspoon Salt
    2 teaspoon Cinnamon
    1/2 teaspoon Ginger
    1/2 teaspoon Ground Cloves
    1/2 teaspoon Nutmeg

    Sift dry ingredients together and add to pumpkin mixture

    Mix well and pour into floured jelly roll pan

    Bake at 350 for 25-30 minutes




    Frosting

    6 oz. Cream Cheese
    3/4 stick Butter
    1 tablespoon Milk
    1 teaspoon Vanilla
    4 cups Powdered Sugar

    Beat until creamy smooth
    I'm crossing my fingers "estre" hard to win.

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  8. Love that box!!!! Who woulda thought to put them together like that?! YOU! Awsome! I'm hoping my new favorite recipe will be the tomato cobbler that I'm making this afternoon.....

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  9. Since I don't really cook, my favorite recipe is a Pumpkin Spice Latte from Starbucks :) This is TOO CUTE, clever girl!!!!

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  10. Fabulous box, Lydia!! Hope your Labor Day is a relaxing one!

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  11. What a cute treat box! My favorite fall recipe is the super easy pumpkin muffin recipe: mix one box spice cake mix with one can pumpkin (the small one - around 15 oz), scoop into muffin tin and bake at 350 until done (I start checking at 20 minutes). Yummy! And apparently its a Weightwatchers recipe too...

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  12. What a fun spooky box Lydia! I just love apple pie in the fall (as well as pumpkin) and of course then there are pumpkin muffins.....!

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  13. Love your Halloween hexagonal box...perfect Halloween colors and images! Fall would not be fall without pumpkin bread! And since I would love the chance to win that die...here is my recipe: 2 cups canned or cooked pumpkin, 1 cup salad oil (I use grapeseed oil), 3 cups sugar, 4 eggs, 3 1/4 cups flower, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. clove powder, 1 tsp. nutmeg, 2 tsp. salt, 1 tsp. cinnamon. Sift dry ingredients together. Mix pumpkin, oil, sugar, and beaten eggs. Stir in flour mixture. Bake in 2 loaf pans at 350 degrees for 1 hour. Yum...Enjoy!

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  14. wow....makes me what to celebrate halloween.
    Thanks for organizing this event.
    It's my first.

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  15. Lydia, this box is AWESOME!!! Halloween is one of my most favorite holidays!! I love how you punched the images out with the circle punch. The dp you used is PERFECT!! Oh, and by the way... I would like one of those chocolates with my cup of coffee right now! lol

    Lydia, I haven't shared this recipe with anyone yet, and I think here is the perfect place! Fall food is what a crave ALL year. Pumpkin ANYTHING and I'm SOLD!

    Here's an AMAZING Pumpkin Pasta recipe that you should make tonight for dinner! lol:

    Ingredients

    Salt
    1 pound of Penne Pasta
    2 tablespoons extra-virgin olive oil
    3 shallots, finely chopped
    3 cloves of garlic (grated)
    2 cups of chicken broth
    One 15-ounce can pure pumpkin puree
    1/2 cup of heavy cream
    1 teaspoon hot pepper sauce (i do not add this)
    2 pinches ground cinnamon
    1 pinch of nutmeg
    7 leaves of fresh sage, thinly sliced
    Grated parmigiano cheese, to pass around the table

    Directions:

    Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

    While the pasta is working, in a medium skillet, heat the olive oil, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened. (about 5 minutes.) Stir in the chicken broth, pumpkin and cream. Add the hot sauce (again, i do not add this), cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

    Toss the pasta with the sauce and sprinkle some of that parmigiano on top before serving.

    Seriously it's absolutely INCREDIBLE!!!

    Let me know if you try this! (BTW: I got this from Rachel Rays site but changed it up just a bit!)

    Enjoy!!
    ~jenna

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  16. FABULOUS treat box! Here's a quick and simple apple Crisp Recipe, serves 2:

    Ingredients

    2 medium tart apples, peeled and sliced
    2 tablespoons water
    3 tablespoons all-purpose flour
    2 tablespoons sugar
    1/4 teaspoon ground cinnamon
    2 tablespoons cold butter

    Directions
    1.Place apples in two greased 10-oz. custard cups; sprinkle with water. In a bowl, combine the flour, sugar and cinnamon. cut in butter until mixture is crumbly. Sprinkle over apples. Bake, uncovered, at 350 degrees F for 30-35 minutes or until tender. Serve warm.

    ENJOY~~

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  17. What a sweet spooky box! A fave fall recipe for me is Pumpkin Dip.
    2 cups powdered sugar
    8 oz. cream cheese (softened)
    1 can pumpkin pie filling
    1/2 tsp. ginger
    1 tsp. cinnamon
    1/2 tsp. powdered cloves
    1/2 tsp. nutmeg
    Mix (blender works best), chill & serve with ginger snaps or apples.

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  18. Fabulous box! Thanks for the link to the tutorial, I've been wanting to try making one! And thank you for organizing this hop!

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  19. Love the project! My favorite fall recipe is a Pumpkin Spice bread from The Silver Palate. (When my finicky eater was little I told him it was "Sugar Bread" and he's loved it since! Lol.) Happy Labor Day!
    Cindy

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  20. What a creative use of the milk carton die! I'm always amazed by your work.

    My favorite fall treat is Autumn Mix. Perfect to pass around the stands at marching band competitions or football games.

    1 box of peanut butter Ritz
    1 bag of mini-pretzels, any preferred shape
    1 large jar of roasted peanuts (really you can use any nut variety you prefer)
    1 bag of m&ms
    1 bag of candy corn
    1/2 c. light corn syrup
    1/2 c. butter
    2 T. vanilla extract
    1 t. baking soda
    1 c. sugar

    In a very large, sprayed roasting pan, mix together the pretzels, crackers, and peanuts. In a medium saucepan, mix together the sugar, butter and corn syrup. Over medium heat, bring to a boil, stirring constantly for 5 minutes.Remove the mixture from the heat and add the baking soda and vanilla. Pour the hot mixture over the pretzel mix and stir to coat everything. Heat in a 250 degree oven for 30 minutes, stirring every 15. Pour contents onto wax paper immediately upon removal from oven. Let it cool for just a few minutes, and then start breaking apart the pieces that are stuck together.Let it cool completely. Put into containers and add in the m&ms and candy corn (don't add until the mix is cooled). Mix together with your hands. Keep in an airtight container for several days.

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  21. Love this treat box! Rest assured I will be making it the day before Halloween, (if I win the die, that is). That's just how I roll also...

    Now that I can turn my oven on again, this is one of my fav - and most requested - munchies. Big hit with my book club!


    Mississippi Sin Dip

    1 loaf French bread
    8 oz. container onion dip
    8 oz. pkg cream cheese, softened
    2 cups grated cheddar cheese
    1 jar Hormel bacon pieces
    1 4 oz. can chiles, drained

    Cut off top of French bread and scoop out insides. Mix all other ingredients together in a large bowl. Put the dip inside the loaf of bread and put the top of bread back on. Wrap the whole thing in foil and bake 1 hour at 350 degrees. I substituted all low-fat cream cheese, cheddar and onion dip and it was still fabulous!

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  22. Fabulous box Lydia!! Can't wait to get and use all these recipes

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  23. Oh, I just love it, Lydia! Now I NEED that die! : ) I love all the black and those adorable little treats! In the fall, I always want to make blueberry muffins. So here's my favourite recipe!

    1 1/2 cups all-purpose flour
    3/4 cup white sugar
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/3 cup vegetable oil
    1 egg
    1/3 cup milk
    1 cup fresh blueberries
    1/2 cup white sugar
    1/3 cup all-purpose flour
    1/4 cup butter, cubed
    1 1/2 teaspoons ground cinnamon

    1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
    2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
    4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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  24. Just perfect! Love the shape and the spooky images! :o)
    I am not a great cook. Don't do it unless I have to... but I do love pumpkin pie this time of the year! :o)

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  25. SQUEEEEE! This is so fun and fabulous, Lydia! I just love the shape and those cool images you used! I just LOVE this yummy Pumpkin Bread Recipe:

    Preheat oven to 350

    Ingredients:
    3 cups flour
    1 Tbsp + 2 tsp pumpkin pie spice
    2 tsp baking soda
    1 1/2 tsp salt
    3 cups sugar
    1 can pumpkin (15oz)
    4 large eggs
    1 cup veg. oil
    1/2 cup orange juice

    1)Combine flour, spice, baking soda, and salt

    2)Combine sugar pumpkin, eggs, oil, and orange juice using mixer

    3)Add dry ingredients to wet gradually and mix well

    Bake loaves for 50-55 minutes
    Bake muffins 20-30 minutes

    Enjoy!

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  26. Love the project, except the rat. Too creepy for me!
    My recipe isn't inspired by the season, but the temperature. In warm/hot weather, the chocolate melts too much.

    White Trash
    Combine 2 c. Rice Chex, 2 1/2 c. Cheerios, 1 cup dry roasted peanuts, 1 c. thin pretzels (broken in small pieces), 1 c M&Ms (minus the 7 I eat as I'm waiting for the chips to melt). Gently melt 1 12 oz bag of white chocolate chips in microwave. Coat cereal mixture and spread on wax paper to cool.

    This is salty-sweet heaven. It easily doubles if you have a huge pot for mixing.

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  27. Oooooo yum, yum!!! I love gifty boxes too!!! HA! Love the "eek" candy wrappers!! I'm lazy so I'll just have to share my recipe later on a thread near you on SCS sometime! hahahaha

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  28. AAACK ! I lost my place in the hop and I have to start over...
    yes OCD strikes again !

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  29. Gorgeous project! Love how you converted the milk carton die into such a cute treat box!

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  30. What a fun project - love the tip about brayering color on the labels before stamping the sentiment. I'll definitely remember that!

    My favorite fall recipe is my mom's beef stew but that's a little involved so another fall favorite is the "Big Game Chex Mix" (recipe is directly from Chex)

    3 cups Corn Chex® cereal
    3 cups Rice Chex® cereal
    3 cups Wheat Chex® cereal
    2 cups honey mustard flavor small pretzel twists, pieces or nuggets
    1 cup smoked almonds
    1/4 cup butter or margarine
    2 tablespoons yellow mustard or hot and spicy mustard
    2 tablespoons honey
    1 teaspoon seasoned salt

    Preparation Directions (Microwave)
    1. In large microwavable bowl, mix cereals, pretzels and almonds.
    2. In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.
    3. Spread on waxed paper or foil to cool. Store in airtight container.

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  31. TOTALLY squeeeeeeeeworthy, Lydia!!! Love, love, love your fun, spooky box with the yummy treats - thanks for the links!!

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  32. So cute (I mean creepy!) and clever Lydia!

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  33. Fall means pumpkin. In everything. Especially pasta... but someone already posted a recipe for that. Also frappuccinos. But those are best acquired at the source (IMO). So let's go for the pumpkin waffles:

    http://smittenkitchen.com/2007/11/pumpkin-waffles/

    Awesomely spooky box! Thanks for the giveaway!

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  34. Lydia, Your box is soooo cute! OK. I'm now convinced...I have to get that die! (Maybe free?) lol
    Here's my favorite Fall recipe:

    MINI COBBLER PIES

    It's out-of-this-world delicious!
    It's super, SUPER easy!
    (But it "looks gourmet" and really impresses your guests! They think you spent hours making it.)
    Fills home with scent of spices.
    (And helps you stamp better. ;)

    Ingredients:
    2 large, (firm) ripe Peaches
    1 cup sugar
    2 teaspoons Cinnamon
    1.5 sticks Butter (melted)
    1 can (12oz) Mt. Dew (or citrus)
    1 can Jumbo(12 oz) butter-flaked, refrigerated, Crescent Rolls.

    Preheat 350* oven. Bake 30 minutes
    in a lightly greased, 13x9x1 pan.

    Wash, core, and quarter peaches.
    Separate crescent roll triangles.

    Place 1 peach quarter, skin-side DOWN, onto WIDE end of roll. Pull up corners over ends of fruit, then roll-up, towards narrow end. (Pinch closed any large openings.)
    Place on greased pan, with pointed tip to the bottom.

    Mix Cinnamon with sugar.
    Add butter. Microwave till hot.

    Cover rolls with sugar mixture by spooning over tops of each roll.

    Slowly drizzle the Mt. Dew over top covered rolls. Use all 12 oz.

    Set timer for 30-35 min. Bake 350*
    Remove from oven.
    IMPORTANT: Spoon the extra juices over the tops of each "pie", as soon as it comes from the oven and is still very hot and thin.

    (Serving Tip: Immediately from oven, scoop each "pie" onto a pretty serving plate...Rake extra juices from baking pan into glass bowl. Microwave until bubbly, and THEN drizzle over the tops of each pie on the platter.) Beautiful!

    Serve warm (or reheat in micro) with vanilla ice cream and coffee.
    Makes 8 servings.
    Calories: 0 (Until you eat it!)lol

    Enjoy! Have a great Fall, Y'all.
    - Micki

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  35. Just taking a quick jump through the hop, so no time to leave a recipe today. Just wanted to say what a great blog and wonderful milk carton boxes. Really enjoyed seeing them. What photo editing program do you use?

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  36. This treat container is so cool Lydia! My favorite fall recipe is Sweet Potato Casserole:

    SWEET POTATO CASSEROLE

    3 Cups Sweet Potato
    1 Cup Sugar
    1/2 Cup melted butter
    2 Eggs well beaten
    1 Tsp Vanilla
    1/3 Cup Milk

    Topping:
    1/2 Cup Brown Sugar
    1/4 Cup Flour
    2 1/2 TBsp Melted Butter
    1/2 Cup Chopped Nuts

    Combine Sweet Potato, Sugar, Butter, Eggs, Vanilla, and mix well. Spoon
    into two-quart casserole dish. Mix Topping ingredients in separate bowl.
    Cover Sweet Potato mix with topping. Bake in over at 350 degrees for 25
    minutes.

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  37. Wow what an awesome box!! Not sure which I like better - the box or the nuggets!! Thanks so much for setting up this blog hop - it is so much fun!!! Have a great Labor Day!

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  38. These halloween boxes are fantastic! SO creative!!!

    Fall means SOUP in our home, and what better way to use those bountiful harvest ingredients that with a delicious corn chowder! Here's my favorite recipe! ENJOY!!

    Serves 6
    6 medium ears of corn
    6 strips of bacon, cut into 1/2-inch pieces
    1 small onion
    1 medium poblano, finely chopped
    1 jalapeño pepper, seeded and finely chopped
    1 small celery rib, finely chopped
    3 medium tomatoes, peeled, seeded and finely chopped
    2 medium boiling potatoes (about 1 pound), peeled and cubed
    1 teaspoon salt
    1/8 teaspoon ground allspice
    Pinch of sugar
    1 small bay leaf
    2 cups light cream, at room temperature
    1 cup milk
    Freshly ground black pepper to taste
    Chopped parsley, for garnish

    1.Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.

    2.In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.

    3.Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.

    4.Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.

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  39. my favorite fall reciepe is not for a treat but for a good warm you up dinner. It easy meatloaf.

    take one pound of hambuger
    2 eggs
    one bell pepper
    one onion
    small can of tomatoe sauce
    add bread crumbs as you mix it.

    throw in oven for an hour and serve on toasted bread with cheese yummy. warms you right up.

    thanks for the chance to win

    wheatley_jan@hotmail.com

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  40. Another gorgeous and creative Lydia creation. And some of these fabulous recipes would fit inside this box perfectly (White Trash, anyone? Yes, please!!)

    You can never go wrong with pumpkin. And a recipe that included pumpkin AND cake? Fall perfection!!

    PUMPKIN CRUNCH CAKE

    1 (16 oz.) can pumpkin
    1 1/2 c. sugar
    4 tsp. pumpkin spice
    1/2 tsp. salt
    3 eggs
    1 (12 oz.) can evaporated milk
    1 yellow cake mix
    Chopped pecans
    1 c. butter, melted

    Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish. Empty 1 yellow cake mix evenly on top of pumpkin mixture. Sprinkle with chopped pecans. Drizzle 1 cup butter on top (2 sticks). Bake at 350 degrees for 50-55 minutes until golden. Serve warm with vanilla ice cream as a dessert or as a coffee cake, etc.

    Thanks for a very clever recipe swap!!

    :)

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  41. That is the most "ansuart" box I've ever seen!! (Don't ask me what it means, but I thought it used the anti-spam word rather well!)
    I know there are a gazillion ways to make chili, but this is sooo fast and easy! And tastes great, too!

    Mom's Chili
    1 - 1 1/2 lbs. hamburger
    2 Tbl. onion, chopped
    Brown hamburger and onion.

    3 cans spicy chili beans
    2 cans tomato sauce with green
    pepper, celery and onion bits

    Mix and heat at least 1/2 hour
    over low heat. Can also use a
    crock pot.

    You can add spicy-ness to suit to your taste. My son adds tabasco sauce!

    Love your blog!
    Sandy

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  42. Lydia, I just love your treat container! My favorite fall recipe is :
    Peanut Butter Bars Recipe

    1 cups granulated sugar
    1 cups light karo syrup
    1 18oz jar smooth peanut butter (I love Jif!)
    6 cups rice krispies

    Mix karo and sugar til it come to a rolling boil. Turn off and mix in the peanut butter. Stir rapidly until smooth. Poor over rice krispies until mixed well. Pour into a cookie sheet and cool. Enjoy!

    These remind of the ones we had in the lunchroom at school! It is terrific recipe year round but I always make them when school starts in the Fall.

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  43. I love your Spooky treat box. So cute! My birthday is Oct.31st so I love all things Halloween:-) Thanks for the chance to win this awesome candy.
    My favorite Fall recipe is Cinnamon Doughnut Muffins from the Noble Pig blog.
    Cinnamon Doughnut Muffins
    (Makes 12 large muffins)
    1 3/4 c flour
    1 1/2t baking powder
    1/2 t salt
    1/2t ground nutmeg
    1/4t ground cinnamon
    3/4c sugar
    1/3c vegetable oil
    1 egg,lightly beaten
    3/4c milk
    Jam,flavor of choice (my favorites are strawberry and peach)
    Topping:
    1/4c butter,melted
    1/3c sugar
    1t ground cinnamon

    In large bowl,sift together flour,baking powder,salt,nutmeg and cinnamon.
    In another bowl,combine sugar,oil,egg and milk.
    Stir wet ingredients just until moistened.
    Filled greased or paper-lined muffin cups half full;place one teaspoon of jam on top of each one. Cover jam with enough batter to fill muffin cups 3/4 full.Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
    Place melted butter in a small bowl;combine sugar and cinnamon in another small bowl. Immediately after removing muffins from oven,dip tops in butter and then in cinnamon sugar.
    Enjoy!
    Inky hugs,
    Janet

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  44. What a neat idea for the milk carton die! I'm not one to create 3-D projects, and I don't have a lot of really "fall" recipes anyway, so I'll let somebody else have the chance to win.

    WV: averi. You've made averi cool project, Lydia!

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  45. Lydia, I love your treat container! My favorite Fall recipe is : Peanut Butter Bars Recipe

    1 cups granulated sugar
    1 cups light karo syrup
    1 18oz jar smooth peanut butter (I love Jif!)
    6 cups rice krispies

    Mix karo and sugar til it come to a rolling boil. Turn off and mix in the peanut butter. Stir rapidly until smooth. Poor over rice krispies until mixed well. Pour into a cookie sheet and cool. Enjoy!

    These are like the ones we had in the lunchroom at school. I make this recipe in the Fall when school starts!

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  46. What fun! I love the decorated candies!

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  47. Love that treat box, very sweet 'n spooky!!
    Baked apples always remind me of fall, but patience eludes me in waiting for them to bake.. So I love this microwave recipe:
    Ingredients

    2 apples
    2 tablespoons brown sugar
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    2 teaspoons butter
    Directions

    Core the apples, leaving the bottom intact.
    In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.
    Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before devourin...er, i mean- Serving!
    You can add fruit to the centers, or ice cream is delish!

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  48. Spooky-spectacular.

    I just picked-up my first fall apples at the farmer's market yesterday ... I want to try these Baked Apple Crisps.

    http://gingerandscotch.com/2011/06/zabeel-stables-baked-apple-crisps.html

    Also on my fall recipe list is Pumpkin Pie Oatmeal.

    http://www.thegraciouspantry.com/clean-eating-pumpkin-pie-oatmeal/

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  49. This is SO clever Lydia! But rats?! Ewwww! We're trying to get RID of them... Blech. Hahha!! You always have the most fun with Halloween.

    Pumpkin Cranberry Bread

    Ingredients

    3 cups all-purpose flour
    5 teaspoons pumpkin pie spice
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    3 cups granulated sugar
    1 (15 ounce) can Pumpkin
    4 eggs
    1 cup vegetable oil
    1/2 cup orange juice
    1 cup fresh or frozen cranberries

    Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Grease and flour two 9 x 5-inch loaf pans.
    Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
    Add pumpkin mixture to flour mixture; stir just until moistened.
    Fold in cranberries.
    Spoon batter into prepared loaf pans.
    Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
    Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

    ENJOY!! My fave part. ;)

    ReplyDelete
  50. Cute way to use the die.

    Pumpkin Crunch
    Ingredients:
    1 pkg yellow cake mix
    1 can (16oz) solid pack pumpkin
    1 can (12 oz) evaporated milk
    3 eggs
    1 ½ c. sugar
    4 tsp pumpkin pie spice
    ½ tsp salt
    1 c. chopped pecans
    1 c. melted butter
    Whipped topping
    Directions:
    1.Preheat oven to 350 degrees
    2.Grease bottom of 9×13 pan
    3.Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl.
    4.Pour into pan
    5.Sprinkle dry cake mix evenly over pumpkin mixture
    6.Top with pecans
    7.Drizzle with melted butter
    8.Bake for 50-55 minutes or until golden.
    9.Cool completely
    10.Serve with whipped topping
    11.Refrigerate leftovers (if there are any!)

    Looks like you're going to be doing some baking!

    ReplyDelete
  51. fav fall recipe...hmmmm. i'd have to say apple cider brined pork loin:

    2C apple cider (juice will do, but cider is way better)
    1.75 C water
    1/4 C EACH: salt, brown sugar
    1 t. sage
    1/2 t. cinnamon

    bring all to boil to dissolve salt and sugar. cool to room temp and submerge thick cut boneless pork chops (stabbed with knife) in this or pour over pork loin in ziploc bag and marinate overnight.

    grill or bake. really good with sauteed red onion/granny smith apple sauce.

    1 onion, thinly sliced
    2 granny smith apples, peeled, cored, sliced
    3/4 c. chix broth
    3/4 c. apple cider
    2 T raisins (optional)
    1/2 t. ginger
    1 T dijon mustard
    1/3 C half and half

    Saute onion and apple in a little oil. add remaining ingredients and bring to boil. reduce heat and simmer until slightly reduced.

    let me know if you like this!

    ReplyDelete
  52. Wow great project & the recipes sound so yummy!
    Might have to try them myself!;)
    Mine is Double Layer Pumpkin Pie
    1/2 pckg. softened Cream Cheese
    1 Tbsp. each milk & sugar
    1 1/2 cups thawed whipped topping
    1 graham wafer crust
    1 cup milk
    2 cups pumpkin
    2 pckgs. instant vanilla pudding
    1 Tsp. cinnamon
    1/2 Tsp. ginger
    1/4 Tsp. cloves
    Beat cream cheese with 1 tsp. milk & sugar until smooth.
    Fold in whipped topping.
    Spread on bottom of crust.
    Pour remaining milk into large bowl. Add pumpkin, pudding mixes and spices. Beat until well blended. Spread over cream cheese layer.
    Refrigerate 4 hours or overnight.
    I top with more whipped topping!
    Yum!

    ReplyDelete
  53. I love Halloween too! It's my favorite time for crafting. Your milk carton box and stamped nuggets are a great Halloween gift idea. My favorite Fall recipe is Pumpkin Cheesecake. Basically, you can take any cheesecake recipe and substitute one can of pumpkin for one package of cream cheese and add some cinnamon & nutmeg. Thanks for the blog candy chance.

    ReplyDelete
  54. Oh Lydia this is just tooo stinkin' cute. Love that box and the idea too.
    My fav recipe is EASY PEACH COBBLER with Vanilla Ice Cream of course:
    1 cup of flour
    1 cup of sugar
    1 stick of butter
    1 can of sliced peaches in light syrup - drained
    1 cup of milk

    1- cut 1/2 of butter stick in small sections and layer bottom of dish
    2- Sift the flour & sugar together
    3- mix milk with flour/sugar mixture till smooth
    4- spead drained peached in bottom of baking dish
    5- pour mixture over peached
    6- top with cinammen/sugar
    7- add remainder of butter stick sliced in small sections
    8- bake at 350 degrees til golden brown
    9- serve with vanilla ice cream.
    YUM YUM

    ReplyDelete
  55. It was a great hop Lydia! Love your spooky box!!

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  56. FABULOUIS project!! The rat is cool, but as an x-ray tech~ I ADORE the skeleton.
    My favorite Fall Recipe is

    Taffy Apple Salad
    Taffy Apple Salad
    •1 20 oz. can pineapple chunks in juice
    •1-1/2 Tbsp. apple cider vinegar
    •2 Tbsp. granulated white sugar
    •1 egg, lightly beaten
    •1 Tbsp. unbleached all-purpose flour
    •1 8 oz. container low-fat frozen whipped topping (Cool Whip), thawed
    •6 large apples, chopped into 1-inch pieces, with skin on
    •1 cup salted peanuts
    Instructions:

    1.Drain the pineapple, reserving juice.
    2.Combine the pineapple juice, apple cider vinegar, sugar, egg and flour in a small saucepan. Cook, stirring constantly, over medium heat, until the sauce thickens.
    3.Remove from heat and refrigerate. When completely chilled, whisk thawed Cool Whip into mixture.
    4.Stir together the pineapple and apple chunks in a large serving bowl. Stir the Cool Whip dressing into the fruit. Just before serving, stir in the peanuts.

    YUM!!!

    ReplyDelete
  57. Fabulous treat box, Lydia! Love those cute little treats, too :)! Thanks for being the hostess with the mostest!! Love you!

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  58. LOVE your spooky box, Lydia! What fun!

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  59. Very spooky project! My favorite fall recipe is a Taffy Apple Dip from Taste of Home.
    Ingredients:

    1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
    3/4 cup packed brown sugar
    1 tablespoon vanilla extract
    1/2 cup chopped peanuts
    6 apples, cut into wedges

    Directions

    In a small bowl, beat the cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate; top with nuts. Serve with apple wedges. Yield: 6 servings.


    Apples are asyboll of fall--asyboll is my word verification word.
    slrdowney at hotmail dot com

    ReplyDelete
  60. What a cute box! I must go and borrow this stamp set now. I may even have to buy it. I know I don't even like Halloween. (Please don't shun me!!!)

    My favorite fall recipe is home made chicken noodle soup with home made noodles.

    Or I also love chili verde but I like that any time of the year.

    M

    ReplyDelete
  61. I looove you halloween box and I love soup in the fall! (Did you like my graceful transition?) This recipe for Chicken Fajita Soup is so easy it's "czaily"!

    2 chicken breast (on the bone)
    50oz can chicken broth
    10oz can cream of chicken soup
    15oz can corn,drained
    15oz can black beans, drained
    10oz can Rotel
    1/3 cup rice, uncooked
    1 package of fajita seasoning
    1/2 tsp cumin

    Cook chicken in a pot of water. Remove chicken and most of the water, leaving about 1 cup. Cook rice in the remaining water. Cut or shred cooked chicken. After rice is cooked add the chicken and all remaining ingredients to the pot and simmer 2-3 hours. Serve with shredded cheese and tortilla chips.

    Loveyourbloglydia

    Lisa W.

    ReplyDelete
  62. So very cool. You're so smart you genius girl you.

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  63. Oh such spooktacular creativity I spy! Spooky goblins are going to be clamoring for this special treat! To love, indeed!!

    ~Bev

    ReplyDelete
  64. Oh my gosh! Is that not the coolest spooky carton ever? Love it!
    My favorite fall recipe is 4-n-1 soup.
    Brown 1 lb. ground beef (season to taste & drain off fat)
    Add 1 entire can Rotel
    1 entire can Pinto Beans
    1 entire can Campbell's minestroni soup

    If the soup needs more liquid just rinse out a couple of the cans. Eat & serve.

    ReplyDelete
  65. Fantastic idea, Lydia!

    My fave fall recipe is easy peasy.

    Applesauce Cookies

    1/2 C sugar
    4 TBSP butter at room temp
    3/4 C thick applesauce
    1/8 TSP grated lemon rind
    1 C flour
    1/2 TSP baking powder
    1/4 TSP baking soda
    1/4 TSP salt
    1/2 TSP ground cinnamon

    Preheat oven to 375

    Beat together sugar and butter until well mixed. Beat in applesauce and lemon rind.

    Sift flour, baking powder, baking soda, salt and cinnamon into mixture, and stir to blend.

    Drop teaspoonfuls of dough on a lightly greased cookie sheet, spacing about 2 in. apart.

    Bake cookies in the center of oven until golden brown, 8~10 minutes. Transfer cookies to wire rack to cool.

    I left out the extra step I have to take that consists of shooing the cat away to keep her from dipping her face in the mixing bowl. :)

    ReplyDelete
  66. Beautiful box!! What a fun item to make!!!

    My recipe is:
    Cranberry Cream Cheese Dip

    1 pkg 8 oz cream cheese
    2 Tbsp frozen orange juice concentrate, thawed
    3 Tbsp sugar
    1/4 tsp cinnamon
    1/4 cup chopped dried cranberries
    1/4 cup chopped pecans

    In small mixing bowl beat cream cheese, orange juice concentrate, sugar and cinnamon on med. speed until fluffy

    Stir in cranberries and pecans.
    Refrigerate 1 hour.

    ReplyDelete
  67. Love the cute mini-milk carton die box you made! Before I give you my winning recipe (it has to win...it is delicious, filling, easy, and makes enough to share with a friend or 7), here is a hint on how to cut the 12 x 12 cardstock so that you can get both boxes out of one sheet. Go to Lisa Freeman's blog (stamping with lisa.com) for the words and diagram on how to do it. I think it is in the sidebar under big shot. Patty Bennett (pattystamps.com) has a video tutorial on her blog (under big shot tutorials). I have this info saved from a couple of years ago, but I think it is probably still available as listed. If not, I can send you Lisa's written description if you are interested. It really does work! Now for the recipe:
    Cindy's Taco Soup (my sister-in-law)
    1 lb. of lean ground beef
    1 medium onion, chopped
    Brown meat and onion and add:
    1 pkg. McCormick's Taco Seasoning
    1 pkg. Ranch Dressing mix
    (use the original dressing mix, NOT the dip one)
    1 can Rotel tomatoes with chilies
    1 can Italian style stewed tomatoes
    OR fire roasted tomatoes
    1 can whole kernel corn
    1 can black beans,drained and rinsed
    1 can kidney beans
    1 can pinto beans
    1 can of water
    Bring this to a boil, simmer 15-20 minutes, then ladle into individual bowls. Sprinkle your favorite cheddar cheese on top and serve with cornbread or tortilla chips. I use the liquid from the corn and beans, only draining and rinsing the black beans. If you drain everything, you may need more water, but it is a thicker, hearty soup and should not be real"soupy". Everyone in our family loves it and I even made it this summer...yes during the record breaking heat wave in TEXAS!!!

    ReplyDelete
  68. I love the way you have created a gift box for Halloween that is more for adults! We like to get treats, too!
    My favorite fall treat is to take a large scoop of vanilla ice cream in a tall glass, sprinkle some pumpkin pie spice and a dash of cinnamon over the top, and fill with 7up! Yumm! When it's fall here in Arizona, we still crave our cold desserts!

    ReplyDelete
  69. Love that box. So cute. My favorite recipe is Pumpkin Bars, just check Nancy's comment. She beat me to it. These are just yummy. Thanks for a chance to win a fab prize.

    Babe
    youiesmom@att.net

    ReplyDelete
  70. I love your ideas! My favorite fall recipe is Chili.

    I just throw it together, so I'm guessing on the amounts, but here goes:
    1 lb. ground beef, browned
    1 large can of pureed tomatoes
    1 can diced tomatoes
    cinnamon
    chili powder
    brown sugar
    Add water or tomatoes to make it stretch further.
    Top with shredded cheese & sour cream

    ReplyDelete
  71. Bacros! This project is awesome ... what a fantabulous idea! TFS!!

    ReplyDelete
  72. Fabulous box! Because I had to work on Labor Day my favorite recipe is whatever someone else cooks tonight! ;0)

    Kris in Alaska
    funamom at yahoo dot com

    ReplyDelete
  73. Totally loved this blog hop! Such fun and very inspiring! TFS!

    Kris in Alaska
    funamom at yahoo dot com

    ReplyDelete
  74. What a Fabulous Spooky Halloween treat box! lov it! and how wonderful to have the perfect holiday nugget label stamps too! Just perfect! 8-)

    Hugs
    Shannon 8-)

    ReplyDelete
  75. Honey, I don't do fall, I live Down Under. But I do live in the valley that produces the mostest and bestest pumpkins in Australia. I can't give you my recipe since I made it up and it's only recorded in my head. But it goes something like this - Pumpkin Pancakes

    A good amount of mashed pumpkin.
    About the same of wholemeal SR flour.
    A dash of cinnamon and a handful of brown sugar.
    Throw in enough eggs and stir.
    Add in a couple of good glugs of buttermilk and stir thru. Add in another glug for good measure.
    Add a big serving spoon size of batter to a hotplate and cook to perfection on both sides. Great hot, with icecream and maple syrup and when cold are ideal for the lunch box. Love em!

    ReplyDelete
  76. All those goodies can be put inside one of your boxes and I'll sample it all. Such a good idea. Love it.

    ReplyDelete
  77. This is SQUEE worthy for sure!
    except that gross spider on it, EWWW worthy :)

    ReplyDelete
  78. What a wonderful box, thanks for sharing it.

    ReplyDelete
  79. wowsers...that looks like it took alot of time and work!! Hats off to you!!

    My favorite fall recipe is Pumpkin Roll...no special family recipe...I just googled the recipe!! Yummy!!

    www.CardsPaperAndScrapbooks.com

    ReplyDelete
  80. Lydia, I just love halloween, too and I like your box- maybe you could store gold coins that glo inside! Here is my favorite fall recipe for Ginger Snaps:
    1. Preheat oven to 350 degrees
    2. Ingredients: 2C Flour, 1tsp Ginger, 2tsp baking soda, 3/4 C butter, 1C sugar, 1 large egg, 1 tsp cinammon, 1/2C molasses (I use black strap) 1/2 tsp salt.
    3. Cream together butter and sugar, add molasses and egg. Stir in dry ingredients. Form into small walnut sized balls. Roll balls in sugar. Bake on ungreased cookie sheet (I use baking stone and up temp 25 degrees) for 8-10 minutes. Makes 4 dozen.
    Happy Stamping!
    Crafty Julia

    ReplyDelete
  81. Adorable box - thanks for sharing!

    I LOVE Pumpkin Curry soup:

    Ingredients
    2 tablespoons pumpkin seeds (optional)
    2 tablespoons butter
    3 tablespoons all-purpose flour
    2 tablespoons curry powder
    4 cups vegetable broth
    1 (29 ounce) can pumpkin
    1 1/2 cups half-and-half cream
    2 tablespoons soy sauce
    1 tablespoon white sugar
    salt and pepper to taste
    Directions
    1.Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
    2.Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

    ReplyDelete
  82. WOW! This is too cool and fabulously done, Lydia! Awesome design and totally eek-a-licious!

    ReplyDelete
  83. Fantastic project! Looks like a lot of work went in to it.
    Raw Apple Cake

    In a large bowl mix:
    4 Cups Pared & Chopped Apples
    1 Cup Packed Brown Sugar
    1 Cup White Sugar
    2 Cups flour
    1 Tsp Each Salt/Nutmeg/Cinnamon
    ½ Baking Soda
    ½ Vegetable Oil
    2 Eggs Slightly Beaten
    2 Tsp. Vanilla
    1 Cup Chopped Walnuts
    Pour into a greased 9” X 13” pan. Bake at 325 for 45 – 60 minutes.
    Batter will be VERY thick/apples make the moisture as it cooks.
    Enjoy!
    Thanks for the chance to win.
    Blessings Bernie

    ReplyDelete
  84. Love your treat container made with the doubled up milk box design. Great idea! I am also blown away by all the awesome recipes in your comments section! They all look so yummy! I think I am going to have to do some baking now!!!
    Thanks for sharing! :)

    ReplyDelete
  85. Ha! I love the anti-spam word thing...is "orshes" even a real word? I should look it up. Anyway, 1st off, thank you so much for posting my Halloween card on FB. I've had over 1500 views on that card since yesterday! It was fun to watch it happen. Now for your project here...AWESOME! Great box and fabulous stamps--I've got to check those out. Okay, my fav fall recipe is a Pumpkin Roll. Yummy! If you want the recipe, email me and I'll send it to you--easy and delicious! ~Hugs!

    ReplyDelete
  86. How Fun!!!! I love the rat...very eww-y.

    My favorite fall recipe is so easy and fun to eat "Finger" cookies!! Happy early haunting.

    Julie

    ReplyDelete
  87. Very cute project. I have that die so I won't include my favorite apple pie recipe.

    ReplyDelete
  88. Hash Brown Potato Bake

    Preheat oven to 350d F
    Grease 9x13" pan

    Mix in large bowl:
    2 lb of frozen hash brown potatoes (about 1-1/4 to 1-1/2 bags)
    Scant 1/4 cup of melted butter (the one time a little less butter is a good thing! blush2)
    1 tsp salt
    1 tsp pepper
    1/2 cup chopped green onion (OR 1/2 tsp of onion or garlic salt or some dried green chives or onions)
    1 can of cream of chicken or cream of mushroom soup...I prefer chicken but it's totally up to you!
    2 cups grated cheese
    1 container of sour cream (or another can of cream soup as above, which is what I use)

    Spread out in pan, top with 2 cups of cornflake crumbs mixed with some melted butter or crushed chips (which everyone prefers)

    Bake for 45 minutes.

    This recipe came from my SIL. She bakes two pans every Christmas for our pot luck. One year she changed to something else and it was almost a riot. She always takes home empty dishes. blush2

    It can be baked ahead and reheated a little for meal time or easily made up and chilled until ready to bake.

    ReplyDelete

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