Here’s a Freebie ~ Craftsy is offering you a FREE Class ~ I love Craftsy classes.

Today, Craftsy is hosting Free Class Day to benefit Donors Choose.  Today only, New Members can choose one free course from a selection of favorite Craftsy classes, up to a $39.99 value!

If you haven’t taken a Craftsy class yet, today is your chance to sign up for your first by choosing from classes in quilting, sewing, knitting, cake decorating, and more.

If they meet their goal of giving away 10,000 classes, Craftsy will donate $5,000 to Donors Choose to fund arts education.

The post {FREE} Craftsy Class appeared first on The Seasoned Homemaker.

I give this recipe for Homemade Frozen Mocha Frappuccino ★★★★★. Many coffee shops charge nearly five dollars for this tasty treat, making it an  expensive everyday habit. Making a frappuccino or two from your own kitchen  requires few ingredients and can be adjusted according to your taste.

Full of Rich Chocolate Flavor, try it today! You deserve it!!!

Ingredients

• 1 cup strong coffee, frozen into cubes
• 1/2 cup milk or cream
• 1-3 tablespoons sugar, to taste
• 2 tablespoons chocolate syrup
• Optional-whipped cream, mini chocolate chips, more chocolate syrup

Instructions

1. Place milk in blender and add coffee cubes. Blend until crushed, add chocolate syrup and sugar to taste. Blend again. Pour into glass and top with whipped cream, drizzle with more chocolate syrup and garnish with sprinkles or mini chocolate chips.

Source: Chocolate, Chocolate and More

A richly flavored stove top baked bean recipe combining molasses, bacon, ketchup and brown sugar, then slowly simmered in a sweet-and-savory sauce.  The recipe cooks quickly on the stove and makes enough for a picnic or barbecue. The flavor is like you have baked them for hours.

Directions

1. Fry bacon and drain on paper towel. Remove grease from pan except 2-3 tablespoons to saute onions.
2. After onions have softened, combine all ingredients.
3. Crumble bacon and add to beans.
4. Bring to a simmer, and keep it at a simmer for half on hour, or until it is thickened to your liking. Stir occasionally to keep the beans from burning.

This is a wildly popular Pinterest recipe it has been repinned over a half a million times. I made these today for the first time, and I will be making these for our new healthy snack. They are easy, delicious, and full of healthy, whole ingredients such as coconut oil, oats, honey & dried fruit. The taste is a cross between fudge and the ever-popular chocolate peanut butter cookies.

These are rich, so one batch should go a long way. After one bite you can’t believe they have no sugar. LOVE THESE!!!

1 cup peanut butter

2/3 cup honey

1/2 cup coconut oil (no substitutes–this gives these creamy texture and coconut flavor)

2 cups oats (regular–not quick or instant)

1 1/4 cups mini chocolate chips

3/4 cup dried cranberries (I used about 1/4 cup cranberries and 1/3 cup chopped pecans)

Line a 11 x 13 pan with parchment paper; set aside.

In medium saucepan, melt peanut butter, honey & coconut oil. Remove from heat.

Add oats, chocolate chips, cranberries and nuts. Stir until chocolate chips are melted.

Spread into a 9 x 13 pan. Refrigerate until cool. Lift parchment from pan and the whole piece will come out (be careful not to break it). Cut into squares. Keep refrigerated.

These chicken enchiladas are creamy, dreamy, delicious, and yummy! You really need to give this recipe a try. Great for a dinner party or just a great relaxing dinner. These chicken enchiladas are good as any Mexican restaurant. Definitely a crowd pleaser!

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice

Tortillas {I used Mission flour tortillas}

1-2 cups shredded Monterey & Colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9×13 baking dish.

Layer the rice & black beans to your taste…and top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down.

Top with 1 cup of the enchilada sauce…

and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered…just long enough to brown the cheese.

Source: Pearls, Handcuffs, and Happy Hour

Happy Cinco de Mayo! Breakfast burritos are a great and delicious way to start off your day. By following these directions, you can be sure to make a great breakfast burrito that you will want to eat every day!

• 2 eggs
• Green peppers, onions, sausage/ham/bacon for dicing
• Milk or half and half (as needed to make scrambled eggs)
• Tortilla
• Cheese

Take two eggs, using a whisk or spoon, beat the eggs until they are properly mixed.

Finely dice some ingredients of your choice: green peppers, onions, ham and/or bacon. Sausage works well too.

Add the diced ingredients into the bowl. Add milk or half and half to give the egg a more fluffy texture. Water also works. Mix everything again.

Scramble mixture over medium heat. Do not overcook.

Take a tortilla of your choice and set it down flat on a plate. At this point add a touch of salsa to give it more of a ‘Mexican’ flavor as well as American cheese. However, this is all up to your taste.

Wrap both sides of the tortilla inward and then roll it up from the bottom. This should ‘seal’ both sides and allow for easy eating. Enjoy!

You don’t have to go to a steakhouse restaurant to have a delicious wedge salad. It’s not only fresher at home, but lots cheaper. Play around with your own taste…this is just the classic. You could use store-bought blue cheese dressing or make your own. Hope you enjoy a crisp, fresh and delish wedge. Source: Cook’s Country

Ingredients

• 4 slices bacon, cooked and crumbled
• 1 large shallot, sliced into 1/8-inch-thick rings or a red onion
• 1/4 cup red wine vinegar
• 4 ounces blue cheese, crumbled (1 cup)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons milk
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 head iceberg lettuce (9 ounces)
• 12 ounces cherry or grape tomatoes, halved

Instructions

1. Combine shallot and vinegar in bowl and let sit for 20 minutes.
2. Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
3. Core the lettuce and cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
4. Arrange lettuce wedges on ­platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.

Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, pecans, onion and celery. Use rotisserie chicken for extra flavor. You can use purple grapes, but green is what I had today.

• 2 1/2 cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup  chopped pecans
• 1/2 small chopped onion (optional)
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 cup Hellman’s Real Mayonnaise

Serve with just about anything crackers, chips, rolls, bread, pineapple, tomato

If you have leftover melted chocolate, why not make a delicious treat with bananas. Fun and easy and everyone will love them. It’s a great way to start the day!

• 8 ounces semisweet chocolate, chopped
• 6 popsicle sticks or wooden skewers
• 2 bananas, peeled and cut crosswise into thirds
• 1/3 cup coarsely chopped salted peanuts (or any topping you like)

Place chocolate in a heatproof bowl set over a pan of gently simmering water. Stir just until melted.

Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

I don’t know the exact Cinnabon cinnamon roll recipe but, I think this is close as it gets. They truly are perfect! I have tried MANY cinnamon roll recipes, including Peter Reinhart’s, and this one beats them all. Give them a try, you’ll be hooked!!!

Cinnamon Roll Dough

1 cup warm milk

2 eggs, room temperature

1/3 cup butter, melted

4 1/2 cups all-purpose flour

1 teaspoon salt

1/2 cup white sugar

1 package yeast (1/4 ounce)

Cinnamon Roll Filling

1 cup brown sugar packed

2 1/2 tablespoons ground cinnamon

1/4 cup butter, softened

Spread for Cinnamon Roll Dough

1/4 cup butter, softened

Cinnabon Cinnamon Roll Icing

3 oz cream cheese, softened

1/4 cup (4 tablespoons) butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Cinnamon Roll Recipe Instructions

Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.

Put the ball of dough into a bowl that is sprayed with cooking spray.  Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.  We turned the oven on and then put the cinnamon roll dough on top of the stove.  The heat generated caused the dough to rise.

Once your dough has risen, it’s time to move on to the next step.  In a new, small bowl, combine brown sugar, cinnamon, and butter.  Mix them well.  Spray a flat surface with cooking spray or sprinkled flour.  Roll out your dough ball into a 16″ x 21″ rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough.  Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.

Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased 11″ x 15″ glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes.  Note that in our Cinnabon cinnamon roll recipe, we had made two (2) of the fourteen (14) cinnamon rolls consist of the “end” pieces that weren’t as developed or good as the other twelve (12).

Preheat oven to 350 degree Fahrenheit.  Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes (we used a professional General Electric gas-range oven at 20 minutes exactly).  The dough should still be soft, though fully cooked, especially toward the center of the rolls.

As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing.  The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls.  This is reportedly part of the official Cinnabon process according to some of the employees.

When the cinnamon rolls are still warm, serve, and enjoy!