Saturday, December 3, 2011
Straw or styrofoam wreath
2 packs of 160 coffee filters
hot glue gun
1 piece of floral wire
First off use your long piece of floral wire and wrap it around the top of the wreath and make a little loop so that you'll have a way to hang your wreath once it's complete. Then I use several of the coffee filters to wrap around the entire straw wreath so that you couldn't see the base of it. Now for the time consuming part....take an fold each coffee filter in half then fold in a triangle 2 more times. Once that's done twist the pointy end of the coffee filter about 3/4 inch up then snip the end off leaving only just a little of the twisted end so that it want come untwisted. Take and open up the fluffy end of the coffee filter. It will kind of remind you of a rose once it's been fluffed up. When I started gluing them on the wreath I just worked in a circle being sure to fill in as tightly as I could. That's it...just a little time and patience. Have fun and Happy Crafting!
Then I simply rolled my vases in epsom salt. If you have a vase that has a lip on it or a decorative edge where you can't roll it evenly then just pour the epsom salt on your vase and pat down with your hand. Be sure that you have some wax paper laid down so that you can keep reusing the salt and so that the glue doesn't get on your counter. The only thing that I didn't figure out is how to keep the glue off of your hands. It took me longer to get my hands cleaned back up than it did to cover all of the vases. It took half a bottle of acetone nail polish remover to get it all off. It was all worth it though. Happy Crafting!
Wednesday, November 23, 2011
I don't have a clue as to what show I saw Laura doing this binding method using the sticky back canvas and I'm sorry about that. But you can click on her link over on the right hand side of my page and scroll through her blog and find it. I'm sure that you'll come up with loads of other great ideas as well because she's great and so creative. Enjoy Suzie...I hope that you get as much pleasure out of looking at it as I did making this for you.
Tuesday, November 22, 2011
Here is the stack of suitcases that I'll be redoing in the new year as well...I already have ideas for these as well. I have my husband so excited that he even said that he's gonna spring for new carpet in the bedrooms this spring as well! WOW! I should of redone the bedroom a long time ago because I've always hated these dark carpets.
Have a good night everyone....I'll be dreaming of sugarplums shortly in our new room.
Sunday, October 23, 2011
Have a great day everyone!
Wednesday, October 12, 2011
1 1/2 cups flour
1 1/2 teaspoons of baking powder
couple of pinches of salt
2 tablespoons Italian seasoning
1/4 teaspoon rosemary
1 1/2 cups milk
2 cups Sergento 6 cheese Italian cheese (8 oz bag)
1 cup mozzarella cheese
1 1/2 cups sliced pepperoni cut into small pieces
1 jar pizza sauce
Preheat oven to 375 degrees. Combine flour, baking powder, salt, Italian seasoning, rosemary in large bowl. Lightly beat egg and milk then add to dry mixture along with the cheeses and pepperoni.
Use an ice cream scoop to fill your muffin tin. Bake for 24 mins. Heat about half the jar of pizza sauce in the microwave and serve in a side dish for dipping. This recipe will makes 18 large muffins
Have a good day everyone!
Wednesday, September 28, 2011
Thank each and every one of you ladies for inspiring me each and every day! And thank you Suzie for making me laugh and giggle just looking at these pictures while I'm making your album. It's almost as fun as if you were right here with me while I'm making it........ALMOST!
I'll be sure to post the final pictures of the album once it's completed...or at least show you a few more finished pages and what I've come up with for the front cover. I'm excited for you all to see the idea I came up with for it.
ROBIN'S MEXICAN CASSEROLE
(1) 10.5 oz bag BBQ corn chips
(2) pkg taco seasoning
2 lb ground beef
(1) 16 oz refried beans
(1) 15 oz whole kernel corn (drained)
(1) 15 oz diced tomatoes (Italian style)
(1) small can sliced black olives (drained)
(1) Tbls dried chopped chives
(1) tsp onion salt
(1) medium onion chopped
(1) 8 oz (2cups) Sargento 6 cheese Italian
(1) cup shredded cheddar cheese
Brown ground beef and drain. Add taco seasoning as recommended on pkg. In a large sauce pot combine beans, corn, tomatoes, olives, chives and onion salt. (Drop the onion salt if using chopped onion, saute chopped onion while browning ground beef if you choose that route). Heat this mixture then add ground beef to bean mixture and stir well. In a greased 9 x 13 glass dish add a layer of corn chips then a layer of the bean/beef mixture then add some of both the cheeses and repeat this step one more time. Crumble the remaining corn chips and top off casserole.
In a preheated 350 degree oven bake for 20 minutes.
Serve with salsa and sour cream.
Tuesday, September 27, 2011
4 boneless, skinless chicken breasts
1/2 cup store-bought teriyaki marinade
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 tablespoons sugar
1teaspoon Asian sesame oil
1 1/2 tablespoons apple cider vinegar
11/2 teaspoons lime juice
PICO DE GALLO
2 medium tomatoes, diced
1/2 cup diced onion
2 teaspoons diced jalapeno pepper (I left this out)
2 teaspoons minced fresh cilantro (I used 1 teaspoon of dried)
pinch of salt
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
1/2 cup fresh pineapple, cut into chunks ( I used a can of pineapple chunks that I drained real good)
1/2 cup mandarin orange slices (again I used canned that was drained)
1/2 cup whole dried cherries (I left these out because I don't like them)
2 cups crushed tortilla chips (husband didn't like them as a topping)
1. Do ahead: Marinate the chicken in the teriyaki marinade in a covered container for 2 hours in the refrigerator, turning occasionally.
2. Do ahead: In a small bowl, combine the honey-lime dressing ingredients whisking well, and refrigerate in a covered container.
3. Do ahead: Combine the pico de gallo ingredients and refrigerate in a covered container. (I made a double batch of the above dressing and put it in a rubbermaid dispensing bottle)
4. Light a charcoal grill or preheat the broiler
5. Remove the chicken from the marinade and shake off the excess. Cook each breast, turning once 5 or 6 minutes per side, until cooked through and no longer pink in the middle. Set aside and keep warm.
6. Combine the lettuces with the cabbage and divide among 4 serving bowls. Top each salad with the pico de gallo, pineapple chunks, orange slices, cherries and crushed tortilla chips.
7. Slice the cooked chicken into thin strips and divide among the salads. Serve with ramekins or honey-lime dressing on the side.
Serves 4 and the estimated AT-HOME cost is $9.50
Wednesday, September 7, 2011
Hey all! Welcome back...well it took me a while but I promised that I'd do a tutorial on the smash journal that I showed you all a picture of that I made last month. I made one for myself this time and took the pictures as I was working on it....I'll note what products I used to finish it up at the end of this post. READ ALL INSTRUCTIONS FIRST BEFORE BEGINNING and look for CAPS on really important things. So lets get started...
What you will need for the front and back covers are as follows: (2) 7 3/4" x 10 1/4" chipboard, (1) 14 1/8" x 10 1/4" flexible chipboard (this is extremely flimsy and has to be easily bendable), (1) 3" x 10 1/4" chipboard (this piece will be cut again to use as a reinforcement piece for you latch) ***NOTE the picture above shows the measurements written on each one and you can go by those HOWEVER...the measurement showing what the center measurement is is WRONG....it should of said 5 1/8" rather than 5 1/16". You can see how I cut the triangle section out and all the measurements you'll need.
IMPORTANT** Work from the back inside cover FIRST! Once you have your triangle "reinforcement" piece cut out go ahead and glue that on your larger flexible piece of chipboard and then cut the excess off after the triangle piece is glued on. This way you have a perfect "fit".
After doing the previous step go ahead and grab one of the 7 3/4" x 10 1/4" chipboards and on one side make a tick mark measuring over 2 1/4" on the opposite side of that mark on the BACK side go ahead and apply your glue and glue that to the above piece as shown in the picture. The basics for the back of your journal is now complete the area in the picture that is showing as white will be the area that will bend over and allow for you to Velcro your stick glue and a pen plus it will have plenty of room for your journal to expand. NOTE* 14 1/8" is the longest that I could find for my flexible and bendable chipboard...if you don't want to Velcro a tube of stick glue and a pen on the inside of the journal then you want need to do the offset on that one end.
IMPORTANT** if your planning on using the magnetic closures like I have it is important that you cover the inside of the back cover FIRST so that you can place your closure and then cover it all up when you cover the back side. Just a few notes about covering with pretty cardstock....First off you will need 2 coordinating pieces of cardstock to cover all of it as shown above in the picture and be sure to allow enough room around the edges so you can fold it over to make nice clean edges. (I've shown how to cover cardstock before in previous posts). Secondly, the area where the flexible chipboard is.....I've found that it's best to use a liquid glue for this area such as Quick Dry. But be sure to smear it around nicely before applying your pretty cardstock. The reason I say that is...if you don't use a liquid glue then the "flap" will squeak each time the journal is opened and closed. I learned that lesson after making the first journal. And then Thirdly when your putting your cardstock on...use a bone folder to make crisp edges where the chipboard and flexible chipboard are 2 separate heights. Refer to the above picture and you can see where that was done. It just makes things crisper and cleaner looking as well as will prevent the cardstock from pulling away.
*FOR BINDING IT: I used my Bind it all...but you could use a hole punch and book rings as well, or you could even use Ribbon if you didnt' want to use book rings.
*THE CARDSTOCK I USED WAS: DCWV Mariposa stack, K & Company Homemade Specialty Papers stack
*CARDSTOCK FOR THE INSIDE: A WIDE VARIETY (I actually just go through and try to use up the stacks that I don't have many papers left)
*MAGNETIC CLASP: came from Hobby Lobby and comes in a package of 3 and are called My Purse Hardware and were $2.99 when I bought them about a year ago
*ZUTTER ROUND IT ALL CORNER ROUNDER FOR THE EDGE CORNERS OF YOUR INSIDE PAGES 1/2" it's the pink one
*QUICK DRY GLUE
*VELCRO: for you to add your glue and pen inside. Please see the previous post on the other SMASH journal that I made that shows where they go. I am out of glue sticks right now so mine aren't in there yet.
*EMBELLISHMENT: The butterfly I found at Michael's in the bargain bin for $1 and it simply clips on. (wish that I had more of those..I bought the last one they had at the time)
I've tried my best to be as descriptive as I possibly can and hope and pray that I haven't forgotten anything. I think that if you look at the pictures as you read it will make more sense to you. But if you do have a question just let me know and I'll try to help you the best way that I can. Hope that you enjoy and have as much fun making them as I do! I'm going to make mine an inspiration journal and look forward to getting started on it. Have FUN! and give me some feedback letting me know if you made one or not and if you like yours or if you have even more ideas to add to mine.
Come on back soon....I'm going to start on a mini album tomorrow and will try to post day to day pics of my progress on it...so check back often.
P.S. Just because I'm calling this a Smash journal doesn't mean that it has to be that....you could always make one of these and use it as photo album as well.