I finished the skirt!

And McKayla loves it!

I added an extra tier for length, shorted the width quite a bit, and cut the chiffon in 3 inch strips. I was afraid I wouldn't have enough chiffon so rather than having two layers of chiffon, I used tulle for the layer next to the skirt and chiffon on top. Turns out I would have had enough chiffon because I didn't gather it as tight as the pattern said. You can't see it in the picture, but I sewed a 1/2 inch sheer ribbon on top of the chiffon, right down the middle on the gathering stitch. Someone stopped me in church to tell me how much they liked McKayla's skirt and if I could teach them how to make one... so that makes it all worth it!

How did your skirts turn out? What did you do differently? What would you do different on any future skirts? Please post pictures! I can't wait to see!

Book Wreath

I found this while blog hopping and thought that this would be a fun no-sew project. It takes an old paperback book (or one you get one at a dollar store), a wreath and a lot of hot glue. It is really easy and fun. Is anyone interested?

Cake Pops

CAKE POPS
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

You can get creative and use any combination of cake mix and frosting. I made mine with white cake mix, homemade cream cheese frosting, and white almond bark that was tinted pink. I then stuck sticks into the balls to make them look like suckers.

Sugar Cookies

Sugar Cookies

1 cup Butter- soft

2 cups Sugar

2 Eggs

1tsp. Vanilla

1 cup Sour cream

½ tsp. Baking soda

4 tsp. Baking powder

5+ cups of flour

½ tsp. Salt

o   Preheat your oven to 350 degrees

o   Cream butter, eggs, sugar, and  vanilla until light and fluffy

o   Add in sour cream

o   Sift in dry ingredients

o   Add flour to batter until it isn’t sticky- which for me is usually another 1- 1 ½ cups

o   Dump dough onto plastic wrap and wrap it up

o   Refrigerate dough for an hour

o   I like to roll out my dough to be about ¼ inch thick

o   Bake cut out cookies for 12-15 minutes (mine take 13 minutes to be perfect)

o   Yields around 6 dozen

Frosting

 *my coveted recipe*

1lb. Powder Sugar –which equals 3 ½ cups

8 oz. Cream cheese- Soft

2Tbl. Evaporated milk- you can use regular milk too-

1 tsp. Vanilla

Orange zest to taste

o   Combine all ingredients in your mixer.

o   I like to sift my sugar to break up the clumps

o   Be careful with you milk because too much will make it too runny and it is hard to get it to equal out again without making it taste like powder sugar.

o   The secret is the evaporated milk. It makes it have creamier taste. Using milk will still taste really good though.

o   Add any desired food coloring

o   I also like to pipe the frosting onto my cookies. I find it easier and less messy.

Sweet and Sour Meatballs (or Cocktail Sausages)

I got this recipe here at ourbestbites.com

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it's more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Chiffon is In!

The chiffon is in and we are so excited to play with it.

This Thursday is our craft night. Even if you aren't making a "group" project you should come and enjoy being out with the girls. 

Our recipe swap this month is valentine recipes. 

See you Thursday at 8pm!