Giveaway at Eighteen 25

A while back I told you about Eighteen 25's all-original jewerly made locally here in Utah.  They also offer free shipping and now they're having a St. Patrick's Day giveaway. 

Click here for details!  And good luck!

Wallpapered Glass Coasters

You can appreciate vintage wallpaper without hanging it on your walls: Simply use scraps of your favorite paper to decorate glass coasters. Have a local glazier cut and sand 1/4-inch-thick glass into 3 1/2-inch squares. Use clear-drying decoupage glue, such as Mod Podge, to affix a paper scrap to the bottom of each coaster. Look for beautiful old wallpaper at tag sales or stores that specialize in vintage wall coverings. You can also use decorative paper

Stick Art Nature

To make a winsome window decoration, take up a collection of natural beauties -- leaves, grass, flower petals, and ferns work well -- and help your child arrange them on the sticky side of a piece of clear Con-Tact paper. (You may want to tape down the Con-Tact paper to keep it from moving.) When he's done, place a second piece sticky-side down on top of the objects and press to seal it. Trim the edges (we cut ours into a circle), punch a hole in the top, and hang it in a window with a short length of ribbon.

Materials

• Nature objects found on a walk (leaves, grass, flower petals, and ferns work well)
• Clear Con-Tact paper
• Tape

• Scissors
• Hole punch
• Ribbon 

Instructions

1. Take up a collection of natural beauties, and help your child arrange them on the sticky side of a piece of clear Con-Tact paper. (You may want to tape down the Con-Tact paper to keep it from moving.)
2. When he's done, place a second piece sticky-side down on top of the objects and press to seal it. Trim the edges (we cut ours into a circle), punch a hole in the top, and hang it in a window with a short length of ribbon.

Quick and Spicy Beef Penne

1 pound lean ground beef

1 medium onion, finely chopped (about 1 cup)

2 medium carrots, diced (about 1 cup)

2 cups Pace® Picante Sauce

1/2 cup water

1 package (16 ounces) penne pasta, cooked and drained

3 tablespoons chopped fresh cilantro leaves

• Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes, stirring occasionally, adding the water if needed until desired consistency.
• Place the penne and cilantro into a large bowl. Add the beef mixture and toss to coat.

DIY Mercury Glass Vase

 

 

 

 

 

                   

 

                   

Easily give a plain glass vase the lustrous look of mercury glass. Simply spritz the inside of a glass vase with water -- some of the water will bead, and some will run down inside the vase. While the vase's interior is still wet, spray it with a coat of Krylon Looking Glass spray paint. Let dry before spraying another coat. The finished texture is a "mirror" image of mercury glass and will add sparkle to any table setting

Egg Decorating with Alum Foil

Materials

• Eggs
• Aluminum foil

• Acrylic paint

Instructions

1. First, crumple and uncrumple a large square of aluminum foil, then coat the foil with acrylic paint
2. Set the egg in the center of the foil and loosely wrap it. Gently press the foil against the egg, then remove the egg and let it dry. Repeat with other colors, if you like

Mini Chocolate Cheesecake

                                    

12

foil baking cups

12

thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)

12

oz 1/3-less-fat cream cheese (Neufchâtel), softened

2/3

cup sugar

2

teaspoons vanilla

1/4

cup unsweetened baking cocoa

1

whole egg

1

egg white

1

oz bittersweet or semisweet baking chocolate, melted

Topping

1/3

cup fat-free hot fudge topping

Fresh raspberries, if desired

 

• 1 Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
• 2 In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
• 3 Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
• 4 To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes

Banana Chocolate Chip Cupcakes

1

box Betty Crocker® SuperMoist® yellow cake mix

1

cup mashed very ripe bananas (2 medium)

1/2

cup water

1/4

cup butter or margarine, softened

3

eggs

3/4

cup miniature semisweet chocolate chips

1

container Betty Crocker® Rich & Creamy chocolate frosting

          

• 1 Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
• 2 In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
• 3 Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting

White Hot Chocolate Cupcakes

14

oz white chocolate baking bars or squares, chopped

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and eggs called for on cake mix box

12

large marshmallows, cut in half crosswise

Unsweetened baking cocoa

 

• 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.
• 2 Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• 3 Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.
• 4 Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 to 2 minutes or until golden brown. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.

Taco Scoopers

INGREDIENTS

1/2

cup bean dip (from a can)

1/4

cup chive and onion sour cream

1/4

cup chopped ripe olives

1/4

of a medium tomato

1/4

cup shredded Mexican cheese blend (1 ounce)

2

cups (2 ounces) large corn chips

DIRECTIONS

1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly.    2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time. 3 To eat, scoop up dip with chips.

Churros on a Stick

Blogger Paula Jones from Bell'alimento shares a creative recipe for churros on a stick using crescent rolls

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

8

paper lollipop sticks

1

tablespoon unsalted butter, melted

1/4

cup sugar

1

teaspoon ground cinnamon

DIRECTIONS

1 Heat oven to 350°F. Place silicone baking mat on cookie sheet with sides or line cookie sheet with parchment paper.    2 Unroll dough onto work surface; separate into 8 triangles. Starting at top of 1 lollipop stick and longest point of 1 dough triangle, wrap dough around stick, twisting dough as you go, until all of dough is around stick. Place on cookie sheet. Repeat with remaining 7 sticks and dough triangles  . 3 Using pastry brush or fingers, brush tops with melted butter.    4 In small bowl, mix sugar and cinnamon. Sprinkle over tops of dough.    5 Bake about 6 minutes or until light golden brown.

Easy Braided Chicken Bake

 

Blogger Paula Jones from Bell'alimento shares a creative recipe for braided chicken bake using crescent rolls.

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

cup shredded oven-roasted chicken

1/4

cup finely chopped green bell pepper

1/4

cup shredded Cheddar cheese (1 oz)

1

tablespoon mayonnaise

1

teaspoon curry powder

1

egg yolk, beaten

DIRECTIONS

1 Heat oven to 350°F. Place silicone baking mat on cookie sheet with sides or line cookie sheet with parchment paper.   2 On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal.   3 In medium bowl, mix chicken, bell pepper, cheese, mayonnaise and curry powder. Spoon chicken mixture lengthwise down center of dough. Using sharp knife, cut 1-inch-wide strips of dough on both sides of chicken mixture. Bring dough strips up over chicken mixture, crisscrossing to form braid.   4 Using pastry brush, lightly brush egg yolk over top of dough. 5 Bake about 20 minutes or until top is light golden brown.

Paint Cans Turned Organizer

Create this cool organizer to store your art and craft supplies. Cover quart paint cans with scrapbooking, wallpaper, or wrapping paper scraps. Use double-stick tape or spray adhesive to secure the paper to the cans. To make a display, stack the cans on their sides and glue them together. Use the same idea with gallon cans to store larger items.

 

 

 

Painted Can Planters

Remove labels from cans of various sizes. Wash, dry, then spray the cans with primer. Allow to dry. Spray primed cans with desired colors. Tape off areas for striping and paint stripes or stripe by hand; let dry. Using a stenciling sponge, make polka dots along the stripes or tops of cans; let dry. Spray cans with clear-coat sealer.

Rag Rug Doily

 

Rag Rug Doily

A basic coiling technique is all it takes to turn skinny strips of fabric into a striking take on a doily. Cut or tear scrap fabric into thin strips. Roll them up bandana-style and coil into tight circles. Pin, then loosely stitch the coils together. Customize! One circle works as a coaster. A few stitched together make a sweet centerpiece

Framed Fabric

For artwork on a dime, paint an old wooden picture frame, cut mat or foam-core board to fit the opening, cover the board with a scrap of pretty fabric, and fit in frame

Goin' Fishin' Chex Mix

                     

3

tablespoons butter or margarine

9

cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)

2

cups tiny pretzel fish-shaped crackers

2

cups bite-size cheese crackers

1

package (1 oz) ranch dressing and seasoning mix

1/2

cup grated Parmesan cheese

 

• 1 In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
• 2 Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container

Salsa Guacamole

Salsa

1

can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained

1/4

cup chopped onion

2

tablespoons chopped fresh cilantro

1/4

teaspoon coarse (kosher or sea) salt

1

clove garlic, finely chopped

1

small fresh jalapeño chile, seeded, finely chopped

Guacamole

3

ripe large avocados (about 1 1/2 lb) pitted, peeled

2

tablespoons fresh lime juice

1/2

teaspoon coarse (kosher or sea) salt

1/2

teaspoon red pepper sauce

1

clove garlic, finely chopped

 

• 1 In medium bowl, mix salsa ingredients.
• 2 In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
• 3 Spoon guacamole into shallow serving bowl; top with salsa. Serve with chips.

Grilled Surf and Turf Kabobs

3/4

lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat

12

uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed

1/2

cup teriyaki marinade and sauce (from 10-oz bottle)

1/4

teaspoon coarsely ground pepper

12

bamboo skewers (4 to 6 inch)

 

• 1 Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
• 2 Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
• 3 Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade

Cinnamon Roll Dutch Apple Pie

                          

• INGREDIENTS

Crumb Topping

1

cup all-purpose flour

1

cup packed brown sugar

1/2

cup butter, softened

Crust

1

can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

Filling

6

medium Granny Smith apples, thinly sliced

3/4

cup granulated sugar

2

tablespoons all-purpose flour

1 1/4

teaspoons apple pie spice

2

tablespoons lemon juice

DIRECTIONS

1 Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.    2 Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.    3 In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.    4 In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.    5 Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour. 6 Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth

Pepperoni Pizza Monkey Bread

• INGREDIENTS

2

tablespoons butter, melted

1

teaspoon garlic salt

1

can Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1/2

teaspoon sugar

1/2

teaspoon salt

1 1/2

teaspoons Italian seasoning

4

slices (1/4 inch thick) fresh mozzarella cheese

1

cup mini pepperoni slices

DIRECTIONS

1 Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.    2 In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.    3 In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.    4 Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately

February Storage Project: Kitchen

Sort and Label. Evaluate all pantry items. Toss everything that's expired and give away everything you didn't use in the last year. (Write today's date on every item so you'll know next year if you actually used each item.) Put items back in pantry and label shelves. Outfit a Drawer. Double the storage capacity inside a cabinet by adding freestanding wire shelves. Measure your cabinet interiors before heading to the home center or choose expandable shelves. Include riser-style inserts for small items such as spices or glassware. Utilize Cabinet Doors. Evaluate the interior of every cabinet door and determine whether you can use the space to store spices, loose recipes, paper towels, or utensils. Add shallow shelves, racks, wall-mount pouches, and magnetic or cork boards. Add Hooks. Install a utensil bar or metal grid above or beside your stove. Dangle five to eight frequently used utensils from S-hooks. Include a small wire basket to hold salt, pepper, cooking spray, and oil

Classic Drawer Bulletin Board

If a dresser is too junky to save, use one of its drawers for a creative bulletin board. Paint the drawer to renew its life. Then cut corkboard to the size of the inside of the drawer and glue in place. Cover the board with pretty paper. Hang the drawer on a wall above a desk, and set decorations on the bottom for an interesting display.

 

 

 

Open Face Philly Cheese Steak Sandwichs

• 1/2
  cup cold low-fat (1%) milk
• 1
  tablespoon all-purpose flour
• 2
  ounce sextra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
• 3/4
  teaspoon salt
• 2
  tablespoons olive oil
• 1
  pound boneless top loin steak, very thinly sliced*
• 1/2
  teaspoon freshly ground black pepper
• 1
  large onion, sliced in very thin wedges
• 1
  green sweet pepper, thinly sliced
• 1
  red sweet pepper, thinly sliced
• 2
  whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise

Directions

1. For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.

2. In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.

3. In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.

4. Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among all rolls

Chocolate Raspberry Hearts

INGREDIENTS

1

can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/3

cup hazelnut spread with cocoa

24

raspberries

2

tablespoons dark chocolate chips

1

egg, beaten

1

tablespoon powdered sugar

DIRECTIONS

1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.    2 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.    3 Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.    4 Bake 13 to 17 minutes or until hearts are golden brown.    5 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Red Velvet Espresso and Cream Cheese Brownies

Cream Cheese Swirl Layer

1

package (8 oz) cream cheese, softened

1

egg

1/2

cup sugar

1

tablespoon Gold Medal® all-purpose flour

1

tablespoon vanilla

Brownie Layer

1

box Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

2

teaspoons instant espresso coffee powder

1

bottle (1 oz) red food color

 

• 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat cream cheese swirl layer ingredients with electric mixer on low speed until smooth. Set aside.
• 2 Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns a rich red color. Spread batter in pan.
• 3 Dollop cream cheese mixture by tablespoonfuls evenly on top of batter. With knife, cut through mixture a few times to marble.
• 4 Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour. Cut into 5 rows by 3 rows. Store in refrigerator.

 

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