Wednesday, February 29, 2012
Tuesday, February 28, 2012
...which launched me into a portion of my life that I like to refer to as, 'Everybody I know is getting a book bag for any and every holiday I can invent....'
After making approximately 4,325 book bags, which propelled me into an extensive 12 step program....I'm baaaaaack to making book bags. Oh well, I never was good at riding in 12 step wagons.
This time I brought out my paints and bags for a segment running today on Good Morning, Texas in honor of Dr. Seuss' upcoming birthday festivities.
Here is the original link with step by steps, sources etc for making these no sew bags. I followed all of these easy steps, and just changed it around a bit to make them Seuss themed.
I have more fun activities planned in honor of his birthday, it's the educator in me. I'll eventually post some of those projects later, but in the meantime, how about a book bag to store an extensive Seuss book collections?
Now I just need to start making friends so I can continue to make book bags....I forgot how easy...and fun this project was...
Here's the link to the GMT segment.
Monday, February 27, 2012
Here's a round up of most of the Saint Patrick's Themed post I've posted thus far on my blog. Links are attached via the titles to the original post/full tutorials/recipes/inspiration. Thin Mint Cupcakes
Lucky Charm Bars
Irish Soda Bread Cupcakes
Individual Key Lime Pies
St. Pat's Day Wreath
Cake Batter CookiesHash Brown Casserole
Twice Baked Potato Casserole
Traditional Soda Bread
Saturday, February 25, 2012
Here's the recipe if you want baby Irish Soda Breads this year. Everythign is cute in mini.
Irish Soda Bread Cupcake Recipe
Ingredients: 2 1/4 c. flour, 1/2 c. sugar, 2 t. baking powder, 1/3 t. baking soda, 1 t. carraway seeds, 1 egg, 1 c. buttermilk, 1/4 c. butter (melted), 1/4 c. canola oil, 3/4 c. dried raisins or currants, 1 T. sugar (for topping).
Friday, February 24, 2012
Thursday, February 23, 2012
Use a buttered spatula to press these down. Once they harden (a few hours), cut them with a butered knife.
Wednesday, February 22, 2012
Instructions: Grease a 9x13 pan and place frozen hashbrowns down. Season with salt and pepper.