Monday, December 27, 2010

Resolutions Board

Resolutions Board

Resolve to follow through with your New Year's resolutions! Posting them on an attractive note board will keep them fresh in your mind all year long.

•Mat board: 4 1/2 x 7-inch royal blue, 4 x 2-inch pale blue
•Pale blue card stock
•Mini-corrugated cardboard
•4-inch-square cork panel
•2 light blue eyelets and eyelet-setting tool
•5/8-inch-wide sheer metallic copper ribbon
•Gold paint pen
•Craft knife
•1/8-inch hole punch
•Clear adhesive dots
•Double-sided adhesive tape
•Computer (optional)
•Computer font (optional)

Use computer to generate, or hand-print, New Year's resolutions on pale blue card stock to fit within rectangles no larger than 1 1/2 x 1 inch; cut out. Adhere resolutions to cork using adhesive dots.

From pale blue mat board cut four 3/4-inch squares and one piece 3 1/4 x 1 inches. Adhere mat board pieces to corrugated cardboard using double-sided adhesive tape. Trim around mat board, leaving 1/16-inch borders on squares and 1/8-inch borders on rectangle. Using paint pen, write numerals for year on mat board squares and "resolutions" on rectangle.

Punch 1/8-inch holes through upper corners of royal blue mat board, 1/4 inch from edges. Set eyelets in holes. Thread ribbon through eyelets and knot for hanger.

Adhere year, "resolutions" and cork panel to royal blue mat board using double-sided adhesive tape.

Thursday, December 23, 2010

Bread Pudding

Bread Pudding

6 slices of white bread
7 eggs
1/2 teaspoon vanilla
1 1/4 cups of sugar
3 cups half and half
1 cup heavy cream
1/4 cup granulated sugar
1 Tablespoon cinnamon powder
1/2 cup packed raisins

Mix together the eggs, vanilla and 1 1/4 cup of sugar in a medium size mixing bowl until sugar is dissolved. DO NOT WHIP. Add half and half and heavy cream slowly to egg mixture until well blended. Mix sugar, cinnamon powder and raisins in a small bowl. Lay white bread in a 9x13 inch deep baking pan. Sprinkle the cinnamon/sugar/raisins mixture on top. Poor liquid mixture on top, pushing bread down when it begins to float. Soak bread well. Cover pan with foil. Place on a sheet pan filled with water. Bake in a pre-heated 320 degree oven for 1 hour or until pudding is firm on top and no liquid is showing. Take out of oven, remove foil from pan. Let cool and serve.

Monday, December 20, 2010



To a Friend - Loyalty

To an Enemy - Forgiveness

To your Boss - Service

To your Child - A good example

To your Father - Honor

To your Mother - Gratitude and Devotion

To your Spouse - Love and Faithfulness

To Yourself - Respect

To All Men - Charity

To God - Your Life!!

-- Author Unknown

Sunday, December 12, 2010

Ultimate Triple Chocolate Chunk Cookies

Ultimate Triple Chocolate Chunk Cookies

A soft, melt-in-your-mouth cookie!

MAKES: 18 cookies PREP TIME: 15 minutes COOK TIME: 11 minutes


•2-1/4 cups all-purpose flour
•1/2 tsp. baking soda
•1 cup (2 sticks) I Can't Believe It's Not Butter!® All Purpose Sticks
•1 cup firmly packed light brown sugar
•1/2 cup granulated sugar
•1 tsp. vanilla extract
•1 large egg
•6 oz. bittersweet chocolate, coarsely chopped*
•6 oz. white chocolate, coarsely chopped*
•1/2 cup EACH dried cranberries and coarsely chopped toasted pecans
•1/2 cup unsweetened cocoa powder


Preheat oven to 375°.

Combine flour, cocoa powder and baking soda in medium bowl; set aside.

Beat I Can't Believe It's Not Butter!® All Purpose Sticks with sugars in large bowl with electric mixer or wooden spoon until smooth. Beat in egg and vanilla. Stir in flour mixture just until blended. Stir in chocolate, cranberries and pecans.

Drop mixture by 1/4-cupfuls, 3 inches apart, on ungreased baking sheets. Bake 11 minutes or until edges just begin to set. Do not over bake; cookies will firm as they cool. Cool 2 minutes on wire rack; remove from sheets and cool completely.

*SUBSTITUTION: Use semi-sweet or white chocolate chips instead chopped chocolate.

Raisins or dried cherries may be substituted in place of dried cranberries.

Tip: For best results, bake one sheet at a time in the center of the oven.

Sunday, December 5, 2010

Christmas Stocking Tree Stand

Christmas Stocking Tree Stand

A friend emailed me this cute decoration. It is very simple to makes and can have different uses.

This makes an adorable Christmas stocking tree. It can also be used for hanging other items, such as holiday banners, small quilts, artwork etc.

A coat or two of paint and a tree skirt to hide the base, and it's all finished! Your own choice of paint, added glitter and other decorations will make it uniquely your own.


round wood dowels cut to the following lengths:
26", 22", 18", 14", 10"

We used a dowel of 1/4" diameter. The thickness of the dowel is your choice, but it must fit through the main post and it must be strong enough to hold your stockings when they are full. If your stockings will be heavy, you may want to use larger dowels for the branches, a larger trunk, and slightly larger base.

Trunk (main post)

One wood dowel of 1" diameter, cut to about 68" length.


Cut a 2" x 4" board into two sections that each measure about 2 feet. Cut two more squares from the 2" x 4" board that measure 4" x 4".

Other Materials

Drill, saw, glue, nails, hammer
Paint brush
Glitter and other decorative items of your choice



1. Measure down about 6" from the top of the trunk and mark the spot with a pencil.

2. Measure 24" from the bottom of the trunk and mark the spot with a pencil.

3. Measure the distance from your top mark to your bottom mark and divide by four. At equal distances from one another (which is the number you got by dividing by 4), make three marks between the top and bottom mark.

4. Your shortest branch will be at the top, and each branch down gets longer. Your longest branch will be on the bottom of the trunk. Drill a hole for each branch, drilling each hole PERPENDICULAR to the one before it. Hole should be a size that creates a tight fit for the dowel. We drilled each hole to 1/4" and then sanded the dowel just enough so it would fit through tightly.

5. Push your branch through the hole.


1. Glue or nail the two base squares onto the underside of one of your base cross pieces, even with the ends, to serve as "feet". (refer to photo). 

2. Glue or nail the two base cross pieces together, with the piece with feet on top, and with the two pieces perpendicular to one another.

3. Drill a hole into the center of one of your base pieces, large enough to accomodate your trunk.

4. Glue or nail your trunk into the base.

NOTE: You can change the dimensions of your tree, but be sure that the base is large enough to accomodate the tree when fully loaded. If your base is not wide enough, your tree will tip over!

Saturday, November 13, 2010

Autumn Harvest Candleholder

Autumn Harvest Candleholder

A plain, frosted votive holder gets an update with Czech glass flower beads and ribbons in the hues of autumn's bright foliage.


Frosted votive holder
12 x 7mm olivine Czech pressed glass leaf beads
Assorted Czech glass flower bead caps and flower beads in various colors and sizes
11/0 seed beads: opaque ruby red, copper-lined lime green


12 inches 1 1/2-inch-wide orange satin
12 inches 7/8-inch-wide olive sheer
48 inches beading thread
Straight pins
Rigid beading needle
12 inches 1-inch-wide double-sided tape


Center olive ribbon on top of orange ribbon; pin in place. Cut one end of ribbons at a 45-degree angle. Attach a 1/4-inch piece of double-sided tape to opposite end of ribbons on reverse side. Fold over raw edge of orange ribbon so it is secured by tape. Repeat for olive ribbon.

Knot one end of beading thread; thread needle.

From back to front, pass needle through both layers of ribbon 1/2 inch from taped end. Onto the thread, slide a flower bead cap and a flower bead.

Thread one seed bead. Pass needle back through flower bead, bead cap and ribbon; the seed bead secures flower bead and bead cap in place.

To attach a leaf bead, insert needle through ribbon from back to front; slide on a leaf bead and insert needle back through ribbon. Repeat once, stitching through leaf bead twice.

Repeat steps 3–5 stitching clusters of flowers, leaving approximately 1/2 inch between each cluster and alternating between large and small flower clusters. Remove straight pins as ribbons are secured by stitches.

Wrap ribbon around votive holder to ensure a good fit. Trim excess length from angled end of ribbons so there is an overlap of ribbon ends; maintain the angle.

Apply a length of tape along back of ribbons. Trim tape so it is the same length as ribbon and also follows angle of ribbon.

Remove protective backing from tape; attach ribbon to votive holder.

Sources: Leaf beads from Fusion Beads; seed beads from Fire Mountain Gems and Beads; glass flower beads and bead caps from Fusion Beads and Fire Mountain Gems and Beads; beading needle and beading thread from Beadalon.

Design by Molly Schaller

Friday, November 12, 2010

Christmas in a vase.

I just added this to my Christmas decor. I took a few red floral spiky things I got last Christmas at Micheals and some pine sprigs with berries and pinecones attached and arranged them in a vase I already had on my table.

Quick and easy way to add a little Christmas to a corner.

Tuesday, November 9, 2010

Easy Chocolate Fudge

Easy Chocolate Fudge

What You Need!

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
Optional Add-In's (See Tips.)

Make It!

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.

MICROWAVE chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.

STIR until chocolate is completely melted. Blend in vanilla and add-ins.

SPREAD into prepared pan.

REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.


Stir in the following ingredients for different flavors of fudge: Cookie Fudge: Measure 1-1/2 cups (about 37) Mini OREO Chocolate Sandwich Cookies. Reserve 25 cookies. Cut remaining cookies in half. Prepare fudge as directed, adding the halved cookies with vanilla. Spread into prepared pan. Top with reserved cookies in 5 rows of 5 cookies each. (Use cookies as a guide when cutting fudge into squares.) Peanut Fudge: Measure 1 cup PLANTERS COCKTAIL Peanuts. Reserve 25 peanuts. Prepare fudge as directed, adding the remaining peanuts with the vanilla. Spread into prepared pan. Top with reserved peanuts in 5 rows of 5 peanuts each. (Use peanuts as a guide when cutting fudge into squares.) Marshmallow Fudge: Measure 2 cups JET-PUFFED Miniature Marshmallows. Reserve 25 marshmallows. Prepare fudge as directed, adding the remaining marshmallows with the vanilla. Spread into prepared pan. Top with reserved marshmallows in 5 rows of 5 marshmallows each. (Use marshmallows as a guide when cutting fudge into squares.) Peanut Butter Fudge: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by tablespoons over fudge after spreading into prepared pan. Cut through peanut butter with knife several times for marble effect. Coconut Fudge: Prepare fudge as directed, adding 1 cup toasted BAKER'S ANGEL FLAKE Coconut along with the vanilla.

Fudge can be stored in airtight container in refrigerator up to 1 week. For a creamier texture, remove fudge from refrigerator about 1 hour before serving. Let stand at room temperature to soften slightly.

Friday, October 15, 2010

Jalapeno Cheese Crackers

Jalapeno Cheese Crackers

3 Ounce Cheddar cheese; 1/2" cubes about 1/2 cup
1 Tablespoon Jalepeno pepper seeded & minced or to taste
1/3 Cup Butter; cold, cut in 1/2" cubes
3/4 Cup Flour; all purpose
1/4 Cup Cornmeal
1/2 Teaspoon Salt
1/4 Teaspoon Chili powder
1/4 Teaspoon Mustard; dry
4 Tablespoon -Water; ice

Preheat oven to 400F. Process cheese and jalepeno in food processor till chopped in 1/4" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers.

Tuesday, October 5, 2010

Autumn Pearberry Wreath

Autumn Pearberry Wreath

Pearberry Autumn Wreath

You'll love this new technique: start by wrapping a sturdy foam wreath with different varieties of floral design tape and let the simple filler material be the main focus! This beautiful handmade wreath is so easy to make and will complete all your autumn decor.


Balls, two each: 2"; 1-1/2"
Wreath, 2" x 12"
Metallic-finish spray paints: gold; copper
Artificial burgundy/multi fruits: grape clusters, two; pears, two Artificial burgundy astilbe, two stems
Five Medium pinecones
Burgundy/gold cording, 3 yds.
Craft wire: 24-gauge red; 22-gauge gold
Any color chenille stem
Wooden floral picks
Floral U-pins
Floral tape: dark green; light green; brown
Wire cutters or Floral shears
Serrated knife
Candle stub or paraffin
Paper towels
Sea or household sponge
Low temperature glue gun and glue sticks
White, thick craft glue


Wax serrated knife with candle stub or paraffin; bevel foam wreath edges slightly. Wrap wreath with dk. green, then lt. green, then brown floral tape. Do not attempt to completely cover previous layers. Allow tape to twist and turn, creating texture.

Wrap one 1-1/2" and one 2" foam ball with brown then dk. green tape. Wrap remaining 2" ball with dk. green, then lt. green, tape. Wrap remaining 1-1/2" ball with lt. green, then dk. green, tape.

In well-ventilated area, follow manufacturer's instructions to spray one side of sponge with gold paint. Sponge paint onto wreath until desired effect is achieved. Repeat for one large and one small ball. Apply copper paint to remaining balls in same way. Let dry.

Wrap one large and one small ball with red wire; glue and insert wire ends into balls to secure. Wrap remaining balls with gold wire; secure ends. Glue and insert wooden pick into each ball; let dry.

Using photo as guide, attach center of cord length to inside center top of wreath with glue gun and floral pins; loops will be created later.

Glue and insert ball picks into bottom of wreath as shown. Glue three pinecones around balls and two to top of wreath. Insert two pears at lower left. Insert greenery, astilbe and grapes into arrangement as shown.

Cut four lengths from red wire; glue and insert two lengths into each side of wreath, allowing them to cascade down sides.

Bend cord ends into two loops and secure to bottom of wreath with floral pins.

Twist chenille stem ends together, forming hanging loop. Glue wire ends into top center back of wreath; secure with floral pins.

Saturday, September 11, 2010

Apple Rhubarb Crumble

Apple Rhubarb Crumble

3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
Pinch salt
1/2 cup cold butter or margarine

In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350 degrees F for 45-55 minutes or until bubbly.

Monday, August 30, 2010


My days have been filled with sorting and getting rid of all kinds of things, mainly junk that I don't need. Hubby and I are moving to a new apartment on the 24th of September. I've been doing a lot of prepacking so that I am not overwhelmed when the time comes to pack up the apartment. I have been going through closets and drawers. Donating things to Goodwill and throwing out old catalogs and magazines. I think the most consuming part of this process has been shredding of all the old paperwork that has accumulated over the years. I know I haven't been posting that much, between school and getting ready for this move I just haven't had the time. I am hooping that as soon as I am settled in my new place I will have the time to blog more often. I am so grateful that my followers has stuck with me. Hang in there I will be back to give this blog the time it deserves,

Friday, August 27, 2010

Chocolate Caramel Nut Cake

Chocolate Caramel Nut Cake

1 (18.25 ounce) package German chocolate cake mix
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
14 ounces individually wrapped caramels
3/4 cup butter
1 cup walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.

Make cake mix according to package directions.
Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.

In a saucepan over medium low heat melt caramels, margarine, and milk.
Pour over top of baked cake.
Top with chocolate chips and 1/2 of the walnuts.
Pour remaining cake batter over top and sprinkle with the remaining walnuts.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.

Sunday, August 8, 2010

Just Chic

Just Chic

Just Chic

This is a new blog.
Stefi at Just Chic has some cute fashion tutorials.
I love this adorable jean purse.

This shirt is really cute. It is made from a mans shirt.
Check out the tutorial.

Friday, July 30, 2010

Tea Towel Baskets

Tea Towel Baskets

Make a bread basket from a striped tea towel and changeable ribbon that can be untied to store flat. A double layer of quilt batt gives the design body and makes it easy to launder. Line with a coordinating tea towel to wrap rolls. Use stripe quilting to give a matching bowl a coiled look without all the stitching.

Finished sizes (approx.): 2" x 6" x 11" Basket   4 1/2" tall Bowl

You will need:


• 18" x 26" tea towel

• 18" x 26" quilt batt

• Two yds. coordinating 5/8" blue grosgrain ribbon

• Three small heart buttons

• Floss: 1 1/2 yds. each pink, teal


• 18" by 26" Tea towel

• 18" by 26" Quilt batt

• 2" scraps of pink & green wool felt

• 5" x 6" polka dot fabric

• Five small heart buttons

• 1 1/2 yd. teal floss

• 1/3 yd. 1/4" elastic


• Disappearing marker or pencil

• Embroidery needle

• Iron & board

• Sewing machine

• Matching thread

Ruler, scissors


• If not using a tea towel for this project, choose a heavier weight cotton that will wash well. Use a quilt batt that will also launder well.

• This basket could also be made in several sizes to stack inside each other and also would be a decorative basket in the kitchen for napkins or tools. Decrease side measurements by 1/2" for smaller baskets.

STEP 1: Preparation. Press tea towel in half with right sides together. Fold quilt batt in half and pin to one side of tea towel.

STEP 2: Sew. Sew 1/2" seam around all four sides, leaving an opening of 3 1/2" on one short side. Trim seams and corners. Trim quilt batt away from seams. Turn right side out and press. Sew opening shut. Use ruler to measure in 2 1/2" on all four sides to create bottom rectangle of basket. Use pencil or marker to mark lines. Topstitch along these lines. Press.

STEP 3: Finish. Sew three heart buttons to center of long side of basket. Cut ribbon into four 18" pieces. Fold corners and tie ribbon into bow around each one.


• To give it shape, choose a towel with fairly narrow (1" wide used for project) stripes for this bowl. Pieced fabrics could also be used especially if you have a large fabric stash.

• To make as a gift basket, use a co-coordinating towel to match the recipient's kitchen decor, as this will make a great kitchen accessory after it is empty.

STEP 1: Preparation. Press tea towel in half with wrong sides together. Fold quilt batt in half and sandwich in between layers.

STEP 2: Sew “stripes.” Pin and begin stitching along stripes from folded side in. This first sewn line will form casing of basket. Continue sewing stripes. At top sew along finished edge of towel. Press under 1" along both short ends and topstitch, leaving opening for casing. Insert elastic and pull tight. Sew ends of elastic and tuck into casing. Shape into bowl by pushing bottom up in center along a sewn stripe line.

STEP 3: Embellish. Fold polka dot fabric in half lengthwise with right sides together. Sew around all four sides leaving small opening for turning. Clip corners. Turn and press. Cut a green heart and a smaller pink heart from felt. Layer hearts in center of polka dot rectangle and blanket stitch in place. Sew heart button to center of felt pink heart. Center and pin polka dot fabric piece to front of basket. Sew in place with a heart button in each corner.

Tuesday, July 27, 2010



Prepare to be bowled over by homemade Minestrone that puts those store-bought brands to shame. It doesn't take a food critic to know that this succulent soup is comfort food at it's very best. And did we mention it's chock full of healthy vegetables?


10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tbsp. butter 2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tbsp. oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Parmiggiano Reggiano, grated


Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes. Serve with a sprinkling of grated Parmiggiano Reggiano.

Additional Tips

Ready in 1 hour and 15 min

Monday, July 26, 2010

Collaged Garden Journal

Collaged Garden Journal

Keep track of your gardening progress in a journal adorned with nature stickers and handmade paper.


•10-inch square journal or scrapbook with cardboard covers and spiral wire binder

•Wooden cutouts: 8 (1-inch) squares, 6 (1 1/2-inch) squares, 2 (2-inch) squares, 2 (2 1/2-inch) circles, 3 1/4-inch oval, 2 5/8-inch oval

•Caramel suede-finish textured spray paint

•Acrylic spray paint: cream, moss green

•Brown alphabet stickers with 1-inch uppercase letters and 1/2-inch lowercase letters, and sticker with word "our"

•Flower and butterfly stickers

•Garden saying on clear paper

•Gold fine glitter

•Gold microbeads

•Decorative papers: brown, cream, green, pale green

•Assorted fibers in coordinating colors: yarns, pearl cotton, cord, narrow ribbon, braids

•Spray matte finish


•Drill with small bit

•Craft glue

•Glue with tip applicator

•Large-eye needle


1.Spray journal covers with one coat of textured paint. Add second coat as necessary for good coverage. Note: If desired, remove covers before painting by turning coils until book is unthreaded. Re-assemble when paint is dry.

2.Spray 1-inch and 1 1/2-inch squares, one circle and larger oval with one coat cream paint; spray remaining cutouts green. Let dry; add second coat as necessary.

3.Drill hole in one corner of large square and at one end of circle and smaller oval to use these pieces as tags. Drill hole in both ends of larger oval.

4.Spray cutouts with two light coats of matte finish, letting finish dry between coats; keep holes open.

5.Center uppercase letter stickers to spell "GARDEN" on cream 1 1/2-inch squares; press firmly. In same manner, apply stickers to spell "journal" on seven 1-inch cream squares; place "our" sticker on remaining 1-inch cream square.

6.Select flower and butterfly stickers to decorate remaining wooden cutouts. Press each securely in place.

7.Cut 4 1/4 x 6 3/4-inch rectangle from green paper. Tear remaining paper as follows: 4 1/2 x 8 1/2-inch piece brown, 2 1/2 x 5 1/2-inch piece cream, 2 1/2-inch square from pale green. Referring to photo throughout, arrange papers on front cover. Apply garden saying to cut green rectangle; glue papers in place.

8.Thread a few fibers through holes in large oval tag (use large-eye needle if necessary); knot ends and clip to 1 1/2 inches. Glue three cutouts with stickers to front cover. Glue "GARDEN" and "journal" squares to brown paper background. Glue "our" square on top of larger "G" and "A" squares.

9.Make fiber tie: Cut a variety of fibers 14 inches long. Fold bundle in half and slip loop through wire coil at top of binder. Pull ends through loop and tighten. Attach three stickered tags to different fibers, threading fiber through hole and knotting end. Clip excess close to knot. Vary hanging length of each tag.

10.Use applicator tip to apply glue to selected areas of flower stickers -- centers, bases of leaves, etc. Cover with microbeads; let dry, then shake off excess. Apply glue to knot on fiber tie and fibers on oval tag; sprinkle with fine glitter. Let dry, then shake off excess.
Creative Woman

Saturday, July 24, 2010

Fabric Quintet Pendant Necklace

Fabric Quintet Pendant Necklace

Create padded fabric pendants for a one-of-a-kind original necklace. Its striking originality, and virtually simplistic assembly, will have friends asking for one as well. Who knew fabric and beads could make such a fashion statement?

You'll need

Surface & Embellishments

• Patera™ Jewelry Pendants, (Nunn Design™), Antique Gold: Rectangle, Large; Square, Large, two; Circle, Large, two.

• Kristal Wick, Batik Beauties Fabric Beads (JHB International): Purple, 1-½", two; Khaki: 1", six; 1-½" two.

• Rocailles Glass Beads, Large (Sulyn Industries).

• Assorted beads: leaf, flower, bird, seed, and more.

Tools & Supplies

• Fabric scraps.

• Light matt board.

• Quilt batting.

• Needles: bead, sewing.

• Thread to coordinate with fabric.

• Toggle Bar and Ring (Nunn Design™).

• Beading wire.

• Crimp beads, two.

• Crimping pliers.

• Wire cutters.

• Gem-Tac Adhesive (Beacon Adhesives).

what to do

1 Cut a piece of mat board to fit inside each pendant; trim rounded corners for rectangles and squares. Adhere a triple layer of quilt batting onto mat boards. Cut fabric scraps approximately ½" beyond board edges. Use pencil to trace around board edges onto wrong side of fabric pieces.

2 Using photo as guide, sew desired bead strings onto right side of fabric pieces taking care to keep bead work within marked pendant shape. Couch beading in place.

3 Use double thread to sew a running stitch around fabric. Gather fabric around padded board; pull gather tightly, taking care not to break thread. Knot and secure thread. Glue padded pieces onto pendants.

4 String pendants onto beading wire between glass and fabric beads as shown. Slide crimp beads onto wire ends then slide toggle bar and ring onto wire ends. Thread wire ends back through crimp beads and crimp in place. Trim excess wire.

(Note: Do not immerse necklace in water or cleaners; spot clean only.)

Crafts ‘n things

Monday, July 19, 2010

Going MIA

I will be MIA for about 2 weeks. I need to settle in to my new classes at school. I will be back as soon as I am settled in. Going to miss everyone.

Sunday, July 18, 2010

Carrot-Cake Cookies

Carrot-Cake Cookies


2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice


1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Makes 18

From Everyday Food, November 2004

Thursday, July 15, 2010

Holy Craft

This weeks new blog is:

This blog was started in January.
Rachel has a really neat blog.

I love this bulletin board she redid.

Check out this serving platter, very cool.

Please go visit Rachel at Holy Craft.

Wednesday, July 14, 2010

Sunshine Award

I would like to thank Laurie from Scene of the Grime for giving me this nice award. I will proudly display it on my blog. I am passing it along to the following blogs.

A Little Bit of Everything

Attempting Creative

Crafts by Amanda

I Love Recipes

Win, Lose, or Blog

3 things about me, well lets see, I know how about things on my bucket list LOL.
1. Go to Scotland and visit the Loch
2. Go to a Drag race at Brainerd, Minn. and camp out in the zoo (the infield camping grounds)
3.  Compete in an Eventing competition

 Thanks again for the award.

Tuesday, July 13, 2010

Tutorial Tuesday 7/13

I got todays tutorials from Budget Wise Blog.

Summer is my favorite time to cook because there are so many fresh herbs readily available. If you've bought them pre-packaged at the grocery store before, you know how expensive they are. I don't have a garden, but I started planting my own herbs last year using what I already had.....(Read More)

Monday, July 12, 2010

Saturday, July 10, 2010

Three-Berry Cobbler

Three-Berry Cobbler

2 cups fresh blueberries

3 cups fresh raspberries
3 cups fresh blackberries
3/4 cup sugar, divided
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, chilled, cut up
1 egg, lightly beaten
1/2 cup milk

1. Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Combine berries, 1/2 cup of the sugar, lemon juice and lemon peel in large bowl; pour into baking dish.

2. Whisk flour, remaining 1/4 cup sugar, baking powder and salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Combine egg and milk; stir into flour mixture until just moistened. Spoon over berries in small mounds.

3. Bake 35 to 40 minutes or until golden brown and juices bubble in center. (If browning too quickly, cover with foil during last 5 to 10 minutes.) Serve warm.

12 servings

Friday, July 9, 2010

Giving a shout out to....

Great blog with a lot of ideas.
Stop by a say hello to Michelle.

Thursday, July 8, 2010

A Mama's Two Cents Worth

This weeks new blog is:

This blog was started back in April.
Angela hosts giveaways on her blog.
Her current one is The Mad Monogram Giveaway.

Please go visit Angela at A Mama's Two Cents Worth.

Wednesday, July 7, 2010

Bacon Deviled Eggs

Bacon Deviled Eggs

12 eggs
6 slices bacon
1/4 cup ranch dressing


Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.

Tuesday, July 6, 2010

Tutorial Tuesday 7/6

I got todays tutorials from Lemon Tree Creations.

I imagine that I'm not the only person who has developed quite a stash of these over the years. Clear votive holders and a variety of tea light candles are common party favors at weddings, showers and everything in between, so I have plenty of non-matching sets sitting around.....(Read More)

Monday, July 5, 2010

My Top Picks 7/5

I was blog surfing for projects this past week.
After checking out all the cool blogs.
Here are my favorite for this week.

Made by Bridgette at All Things Related.

Made by Missy at Miss Matched and Marvelous.

Made by Stephanie Lynn at Under The Table and Dreaming.

If you are featured here please grab a button.

Sunday, July 4, 2010

Happy 4th of July

Wishing everyone a great 4th of July.

Saturday, July 3, 2010

So-Easy Lemon Bars

So-Easy Lemon Bars


1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar


1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.

2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.

3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

High Altitude (3500-6500 ft):
Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.

Thursday, July 1, 2010

Sew Totally Smitten

This weeks new blog is:

This blog was started back in March.
Amber has some really neat project on her blog.

Like this Independence Day Door Hanging.

How about this cute Cinderella Top.

Please go visit Amber at Sew Totally Smitten.