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Wednesday, November 30, 2011

OWL be darned! Look at these CUTE owl-themed projects!

Hey everyone, since OWLS are all the rage right now, I just wanted to share these cute + crafty project ideas with you! I think they're a "hoot"!


OWL PILLOW...I wanna squeeeeeeze it!

Just darling...OWL HEATABLE PACKS - made with rice!


And HERE'S a LINK to the directions for the up-cycled/re-cycled purse:

Whooo's gonna have fun with these crafts? Me, and hopefully, YOU TOO!

Tuesday, November 29, 2011

GET SOME IDEAS! See the cool creations for the Handmade gift exchange w/ CRAFTAHOLICS ANONYMOUS!

From the FARM...Hoping that your Thanksgiving celebrations with family + friends were wonderful! Just wanted to post some pics of my creation for my exchange buddy...she loves black + white, and polka dots!!! Hope I'm not spoiling the surprise too much, Megan! :)


I'm LOVING the FRAMED PINECONES by Blogger host Linda from Craftaholics Anonymous...check out the easy tutorials on her BLOG, too!

Thursday, November 10, 2011

DIPPY, but HOT! Easy entertaining recipes for your holiday guests!

Only 5 ingredients needed for this quick HOT REUBEN DIP! Fond of the Applebee's appetizer? Try this version of SPINACH/ARTICHOKE! Both are guaranteed to keep your guests munching, and coming back for more. (I LOVE recipes I can just DUMP, BAKE + SERVE!)



1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese


Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine mayonnaise and dressing. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
Bake for 20 to 25 minutes.




1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Tuesday, November 8, 2011

Turkey Pops - from Rice Krispies! So stinkin' cute...

Aren't these just adorable? And so easy too! Make some with your + yummy!

Here's the LINK:

Sunday, November 6, 2011

Singer's Trip to the Sewing Repair SPA...Whatcha working on this FALL?

SO, my trusty Singer is at the sewing repair "spa", and I am missing her already! What is it about NOT having something that makes you want it all the more??? In the meantime, hubby cheered me up by buying me this adorable old cabinet Singer from Goodwill...for only $50! She's so cute - she'll probably need some girl time at the repair spa too, but she's humming along fine for now.
I've been scanning local thrift stores for old thread, the kind that's 100% cotton, on old wooden spools, and is so hard to find! It just doesn't knot and tangle like the new stuff does...ah, the good ole days!
I'm painting a side table PINK for the girls' room, and ordering some Annie Sloan chalk paint to try out on old furniture pieces that need to be "prettied up". Finishing a flannel square quilt and making placemats and runners for our new dining table are also on my "MAMA DO" list. How about you? What crafts and projects are you starting this fall?

Buttons and patches and the cold wind blowing,
The days pass quickly when I am sewing.
~Author Unknown

Asking a seamstress to mend is like asking Michelangelo to paint your garage. ~Author Unknown

Sewing fills my days, not to mention the living room, bedroom, and closets! ~Author Unknown

Wednesday, November 2, 2011

TURKEY POOP! Gift bags for your Thanksgiving table! (with printable tag link)

Hey all!

Getting ready for the holidays, and just HAD to share this, my kids and I loved it!!! Looking for a silly treat for Thanksgiving? it's Turkey Poop!
Just right for a gag gift--or even Thanksgiving Day place cards--Turkey Poop is easy to make. Here's the link for these printable gift tags:


Place a handful of Milk Duds-brand candy, chocolate-covered raisins, or brown jelly beans in a small zipper food storage bag or seasonal cellophane gift bag. Attach printed tag, and set as place settings for Thanksgiving Day!

Recipe Wednesday! What to do with JACK? Make BREAD, MUFFINS + SOUP!

Now that All Hallow's Eve has passed us by, remake your DECOR into DINNER!
Now THAT'S what I call recycling! IN the recipes below, just substitute 2 cups of cooked pumpkin - Cut the pumpkin into large pieces, remove the seeds and toast them separately for a snack, (Toss lightly with Kosher salt, then roast at 400 F for 10-15 min.) then steam the pumpkin, covered, in a pan with water until soft and mushy!


(makes 2 loaves or 1 loaf + 12 muffins! )


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
To make muffins, fill paper-lined cups 1/2 - 2/3 full, and bake 15-20 minutes!



Absolutely delicious, and unusual, and good-for-you too!


1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can whole kernel corn, drained
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon fresh cilantro leaves, finely chopped
salt and pepper to taste
1/2 cup sour cream (optional)
1/4 cup fresh chopped cilantro, for garnish (optional)


Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
Garnish each bowl of soup with a dollop of sour cream and additional cilantro, if desired.

[Lucy scoops out the innards of the pumpkin Linus brought]
~from "It's the Great Pumpkin, Charlie Brown!"