Getting my Christmas craft on...

I was a crafting fool the past few weeks. Most of it I can't share with everyone because some are Christmas gifts. But here is a sampling:

Star Snowflake Wreath

The base is pipe insulation ($1.09 at Home Depot), made into a 20" diameter circle. Just secure with Duct Tape. I wrapped the form with red ribbon and secured with pins and hot glue. The stars and snow flakes were from a Making Memories surplus I got from my mother-in-law years ago. They are chip board, I painted, glittered and mod podged paper on them. Using thick buttons, to give some depth, I layered them and attached with hot glue. Voila! 

*Word of caution: hang the wreath with the Duct Taped seam on the side. It will distort if not. 

Next on the crafting agenda was some small ornaments for the boy's Godparents.

These were ceramic ornaments ($.50 each from Hobby Lobby). I painted the one side, color choice of my sons, and let them decorate the other. I hand wrote sentiments on the backside, sealed with a kiss and spray sealant! My boys pooped out after these so the Godmother's got my handy work instead:

The pictures are Mod-Podged on the pained ornaments, then I painted the dot borders with a Q-tip. I added a little from my scrapbook supply hoard. I put more sentiments on the back, again with the kisses and spray sealant. Presto.

Finally, I made some beautiful lanterns from dollar store vases, Mod-Podge and Epsom salts.

First I took these with my phone, so the pictures do not do it justice. I had a dozen plain, glass vases, about a foot tall, from a family event sitting in my garage. I saw this technique done on glass Christmas ornaments, so I decided to see if it would work.  I covered the vase with a thick, even layer of Mod-Podge, then sprinkled on the salts. I put my hand in the vase to be able to coat all of it. Shake off the excess and let dry. I used spray sealant to keep the salts from falling off. I doctored it up with some more of my scrapbook supplies (this one has twine and a felt snowflake), popped a votive in a glass holder and ahhhh....beauty!


I'll be posting the rest soon!

Warren's THIRD Birthday Party

For Warren's third birthday he wanted a Sea Animal party.  He is in love with octopuses, fish and whales! We sent homemade invitations to all of his friends:

We had submarine sandwiches (on goldfish bread), seashell pasta salad, goldfish crackers, Swedish fish and Warren's favorite BBQ Chips. For refreshments we had ocean punch (blue Hawaiian punch, Fresca and grape juice ice cubes~shaped like starfish & fish!)

The favors were colorful buckets filled with candies and small toys! They were decorated, by Warren, with foam sea creature stickers! For cake Warren requested orange and blue cupcakes. I made orange citrus cupcakes with ocean blue vanilla buttercream frosting, they were decorated with shark fins (grapefruit gummies). They are a hit!

After dinner we enjoyed a pinata (a bit confusing for a bunch 3 year olds) and presents. Grandma and Papa were there to sing Happy Birthday via Skype. It was an awesome party and Warren talked about it for days!

Cheater, cheater fried ravoli

Fried Ravioli with Hot Sausage Ragu

Serves: 6-8

½ Cup Of Ricotta	1 Package Of Small Wanton Squares (32)
¼ Cup Of Shredded Mozzarella Cheese	1 Large Egg
¼ Cup Of Grated Parmesan Cheese	2 Tbsp Of Water
1 Egg Yolk	½ Cup Of Bread Crumbs
1 Sp Of Minced Garlic	1 ½ Tsp Of Essence
1 Tbsp Of Chopped Parsley	2 Cups Of Vegetable Oil For Frying
½ Tsp Of Salt	Hot Sausage Ragu
¼ Tsp Black Pepper

In a medium bowl, combine the cheeses, egg yolk, garlic, parsley, salt and pepper and mix well. Place 16 wonton squares on a lightly floured surface.  Please about 1 Tbsp of the cheese mixture in to the center of each square, lightly wet edges with water, with a fingertip, and top with a plain wonton square.  Press to seal the edges. Heat the oil over medium-high heat. Beat the egg with the water.  In a separate bowl, combine the breadcrumbs with the Essence.  Dip each ravioli in the egg wash and then into the breadcrumbs, one at a time. Add in batches to the hot oil and fry until golden brown, about 2 minutes.  Remove with a slotted spoon and drain on paper towels.  Repeat with the remaining raviolis. Serve with Hot Sausage Ragu.

Move over Carmine, this is the Big Ragu...

Hot Sausage Ragu

Serves: 8-10

2 Tbsp EVOO	1/8 Tsp Of Black Pepper
½ Pound Of Hot Italian Sausage, non-cased	1 Bay Leaf
½ Cup Of Yellow Onions, Chopped	1 Can (15 Oz) Tomato Strips, Chopped, Juices Reserved
¾ Tsp Minced Garlic	1 Can (8 Oz) Tomato Sauce
¼ Tsp Crushed Red Pepper	1 Tbsp Tomato Paste
¼ Tsp Of Salt	¼ Cup Of Dry Red Wine
¼ Tsp Dried Basil	¼ Cup Of Heavy Cream
1/8 Tsp Dried Oregano	Pinch Of Sugar

In a medium pot, heat the EVOO over medium heat; add the sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, garlic, spices and salt, cook, stirring until soft about 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream and sugar and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors and blended, about 30 minutes. Add water as necessary to keep from getting too thick. Remove from the heat and cover until needed. Serve with Fried Ravioli.

Uncheesy cheese ball, dessert style

Chocolate Chip Cheese Ball

Yields: 1 cheese ball

1 Package (8 oz) of cream cheese, softened	2 Tbsp Brown Sugar
½ Cup of Butter (no substitutes), softened	¾ Cup of Miniature Semisweet Chocolate Chips
¼ tsp Vanilla Extract	¾ Cup of finely Chopped Pecans
¾ Cup of powdered sugar	1 Box of Graham Crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined.  Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Ripping off Miss Debbie...

Little Debbie Oatmeal Cream Pies

Yields: 2 dozen cookies

Cookies	¼ tsp Cinnamon
1 Cup of Margarine	1 ½ Cups of Minute Quaker Oats
¾ Cup of Dark Brown Sugar	Filling
½ Cup of Sugar	2 tsp Very Hot Water
1 Tbsp Molasses	¼ tsp Salt
1 tsp Vanilla	2 Cups of Marshmallow Cream
2 Eggs	½ Cup of Shortening
1 ½ Cups of All Purpose Flour	1/3 Cup Powdered Sugar
1 tsp Baking Soda	½ tsp Vanilla
½ tsp Salt

Preheat oven to 350°. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs. In a separate bowl combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients.  Mix in the oats. Drop by tablespoonfuls onto an ungreased baking sheet.  Bake for 10-12 minutes until cookies are just starting to darken around the edges.  They will still appear moist in the center.  Be careful no to overcook—when cooled, the cookies should be soft and chewy.  While the cookies bake, prepare filling.  Use a small bowl to dissolve the salt in 2 teaspoons of very hot water.  Set this aside to cool. Combine marshmallow cream, shortening, powdered sugar and vanilla in a medium bowl and mix well on high speed until fluffy.  Add the cooled salt solution and combine with the mixer. Assemble each cream pie by spreading the filling on one, flat side of a cookie and press another cookie on top to form a sandwich.