Diaper cakes are a cute way to turn baby gifts into a piece of art!
This delicious butterscotch sauce, best when served warm, is quick and easy to make!
Warm and fuzzy yarn ball bookmarks are a great way to use up bits of yarn and makes a bookmark that will be hard to misplace and easy to love!
I think I have died and gone to sprinkle and sugar heaven! Do you ever have moments when you want smack yourself in the head and say, “Why didn’t I think of that?” That’s me, right now! I have found the source, I have seen the light and I am forever changed! I have bought the basics and opened up a whole new world of possibility! I have learned how to color plain, large crystal and sanding white sugar…and sprinkles! A few months ago I had a reader ask me if I colored my own sugar for my Jell-O cookies…my answer was “no”. If only that had sparked a deeper fire for investigating the process, I could have saved myself a small fortune! I don’t know why I didn’t pursue this sooner. Maybe it was because I didn’t know what to look for or the right questions to ask. At one point, I found a bakery supply warehouse where I could buy sprinkles of all colors in bulk. When I went there, and it was quite a drive, I found out that all the items I wanted had to be ordered in advance…nothing was in stock. Discouraged, I put that the whole idea on the back shelf. Then I found myself needing specific colors of sprinkles again and I remembered seeing something on Pinterest (love my boards!) about coloring sprinkles and
Funeral Potatoes A.K.A. Hashbrown Casserole is the perfect side-dish for any occasion!
Delicious take-out style chicken fried rice that is easy and inexpensive to make
Making heart-shaped carrot slices takes just a few extra minutes, but makes such a cute addition to your home-cooked vegetables!
I have heard, albeit in a somewhat politically disparaging way, that one should never let a crisis go to waste. I have, in my own creative realm, decided that I will not let a good project (ie, recipe, paper art, helpful hint, etc.) go to waste. So when “Sister Friendly” (that’s me!) was trying to decide on what treat she was going to take to the Primary children yesterday, only one obstatical came my way…how do I display over 30 cake pops? They are just too cute to hide in a brown paper bag! I love finding colorful containers, especially when they’re on sale! This bucket, along with a lavendar striped one, came from Bath and Body Works. It measures 4 1/2″ in diameter on the bottom and 6 1/4″ across the top. This is a bit bigger than the ones you find in the dollar bins at Target, and the broader base helps to stabilize it. Galvinized buckets can also be found, so I’m sure you can find something similar. Here’s how I do it! Take your empty bucket and put a wad of packing or tissue paper in the bottom. I wouldn’t use newspaper because it might make your sticks dirty from the newsprint ink. This will keep the sticks going straight down and they won’t slide around. Start lining up the first row of cake pops. Keep them down, close to
The holidays are approaching and my mind turns to feeding family and friends with easy to prepare foods that I can plan for in advance. It’s amazing how impromptu gatherings can throw you for a loop if you aren’t careful. When company is coming, I try my best to have great hot meals, but there are days when spending time with my company takes precedent over the time I have to spend in the kitchen. Sandwiches to the rescue! I love a good sandwich prepared with a yummy, freshly baked Rhodes Texas Roll. But if you’re having a party and want things to be appetizer-size, you can easily bake smaller versions with the same bread dough and make them into Dollar Sandwich Buns. Here’s what you will need: 1 – 24 count Rhodes Frozen Texas Rolls Flour for dusting, vegetable spray, 2 large cookie sheets and plastic wrap. Place the frozen rolls on a cookie sheet sprayed with vegetable spray; cover with plastic wrap that has also been sprayed with vegetable spray. Let sit until thawed, but still cold. I didn’t need 48 rolls (24, cut in half = 48) , so I just set out 12, but if you need to make more, you will definitely need 2 cookie sheets. Cut each of the rolls in half with either a knife or kitchen shears. Roll each piece in flour; dust off any heavy excess flour. They almost
I recently did a post about S’More Bites – small, two-bite treats that are really delicious. But anytime I make something really good, I can’t seem to leave it alone. I tell myself, “Come on…you can do better!” While I try not to brag, I can’t let this one escape sharing simply because it is somewhat similar to the previous post. According to my friend Kent W., these are ridiculous! And here’s the secret ingredient… ingredients! Megan found these Chocolate & Vanilla and Caramel & Vanilla Marshmallows at the Everything99cents store. She didn’t buy a bunch because she wanted to try them first. I thought it would make an interesting deviation on the original S’More Bites. Start with the basic recipe for the graham cracker crust on the S’more Bites page. Make the crust and press it into the mini muffin pan. You can turn on your oven now to 350°; set the crusts aside. Prepare the fillings. Cut the marshmallows in half height-wise. Unwrap the caramels and cut them in half height-wise. Kitchen shears work really well to do these steps. For the candy bars (I used Hershey’s Milk Chocolate is 1.55 oz bars – have 2 or 3 on hand), break into the divided sections and then in half again. If you are using other chocolate, break into smaller chunks and set aside. You will want to do this BEFORE you bake the s’more cups, otherwise you won’t be ready when