Woven Jute Bracelet (using drinking straws)

Using 3 ordinary drinking straws, cut three 18" pieces of jute (in weaving, these would be the warp). Thread each piece through the bottom of each straw, overlap by 1/4 inch, and tape at the top.  Tie one woof length of jute to the bottom of the far right straw.  Using a figure 8 motion, weave the jute through the straws, back and forth, back and forth, back and forth, etc.  This is just the beginning, I will go into detail later.  Enjoy the picture of the finished product below!

Woven Jute Bracelet

Beve's Cole Slaw Dressing

1/2 cup mayonnaise
2 Tablespoons sugar
1 Tablespoon of apple cider vinegar
1/4 tsp. black pepper
1/4 tsp. salt
1 pound bag of Cole Slaw Mix

Mix all ingredients together in a large bowl. Add the Cole Slaw mix and toss until totally mixed.
Refrigerate for at least 1-2 hours before serving.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

RAW POTATO DUMPLINGS

2 c. grated raw potatoes (I use 2 large Russet Potatoes)
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1 1/2 c. flour (This is an approximation---you should start with 1 cup and add more until you get the right consistency).

Place a large pot of water with 1 Tablespoon of salt added, on the stove to boil. Meanwhile start the dumpling mixture. Peel and rinse potatoes well. Cube potatoes and add a little at a time to a food processor, until all are grated up. Combine potatoes with eggs, salt, pepper and onion powder in the food processor. Dump the wet ingredients into a large bowl and start adding the flour until a semi-stiff dough forms. I wet a flat plate with cold water and place dough on the plate. With a wet teaspoon, cut off kidney bean size pieces of dough and drop into the boiling salted water. Cook dumplings until  they float to top. (not too long). Immediately drain in colander, running cold water over to stop cooking process. Drain well and store in the refrigerator for @ least 4 hours before using for Halushki  or Strapacka, a cottage cheese covered potato dumpling.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

A Slovak Making Italian Gnocchi?

Cut into tennis-ball size pieces



Roll into 1/2" rope

Cut into 1/2" pieces and roll with finger instead
of down the backside of a fork.
(This makes a small pocket on one side of the gnocchi,
to hold sauce when ready to serve).

Gnocchi

2 large Russet potatoes (about 2 pounds)
1 tsp. salt
1/4 tsp. pepper (you can use white if you don’t want to see it in your gnocchi)
1 large egg
1 1/2 cups flour, plus 1/2 cup more for rolling and dusting

Boil the potatoes in their skins about 40 minutes or until easily pierced with a fork. Drain and place on a plate until cool enough to handle (approximately 20 minutes). Peel off skin using a paring knife or with your hands(that’s the way I do it). Cut potatoes in thirds and send them through a ricer. Spread evenly on a baking sheet and let cool until lukewarm.

Transfer the potato to a large bowl, season with salt and pepper, and stir in the egg. Stir in the 1 1/2 cups flour. Transfer to a work surface and knead briefly until smooth (this should take at least 5-6 minutes) incorporating as much of the extra 1/2 cup flour as needed. I end up adding approximately 1/4 cup of the extra flour, and the other quarter gets used up in the rolling and dusting process. I find if you don't knead long enough, the gnochis will be mushy when cooked. Place the dough on a well-floured cutting board and cover with the bowl to rest for 10 minutes. Cut the dough into a golf-ball size piece and roll that portion of dough into a ½-inch thick rope and sprinkle lightly with flour (you might feel like a child rolling play dough into snakes). Using a bench knife (or paring knife, that I prefer), cut the rope into ½-inch pieces. Roll 1 side of each piece of dough down the back of a lightly floured fork, pressing the other side lightly with your finger as you roll. (These indentations help hold the sauce when ready to serve). Make more gnocchi with the remaining dough in the same manner. As you work, arrange the gnocchi in a single layer on a lightly floured baking sheet. Let air dry for up to 2 hours if making the same day; or place baking sheets in the freezer for an hour (as I do) and remove and bag them up and store in freezer to use at a later date.

Cook the gnocchi in 2 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes, or until they float to the surface of the water. Remove the gnocchi from the pot using a wire skimmer. Serve immediately as desired. If using the frozen gnocchi, do not thaw and it may take 2 or 3 minutes longer for them to float.

Serve the gnocchi tossed with Bev’s Spaghetti Sauce and sprinkled with grated cheese.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Magical, Mini Leprechaun "KISSES"

Leprechaun "KISSES"

We made a trap to catch a Leprechaun in pre-school yesterday. Won't the kids be surprized to find they didn't catch a Leprechaun, but "Lucky" left mini "KISSES" for them to enjoy!
What a fun little treat!

Comparison: Regular to a Mini

How did I make these, you ask? Well first, I bought a bag of Easter wrapped candy KISSES and unwrapped the green ones (gingerly). I cut the foil into fourths and the KISSES tag into thirds. I wrapped a chocolate morsel in each tiny piece of foil and added the shorter KISSES tag. Viola, A Mini Leprechaun KISS.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Rustic Handmade Angels

Skinny Tube Angel

 

 

 

This Skinny Tube Angel's body is formed around a thin PVC pipe (as thick and as long as you would like it). Decorate with twig arms and legs, and then go wild on embellishments.

Have fun!

 

 

 

Rustic Quilted Archway Angel

 

 

 

I made this angel probably 20 years ago or more. Made from an antique crazy quilt, wooden dowel, and an angel face pin I made. She looks lovely hanging above any entryway. 

A few of my favorite creations

Homemade Parcheesi Board with shutter base

Made this side table from a pair of old shutters. The top was made from an old table top that I painted a Parcheesi Board onto. Unique and useful.


Corn Husk Heart Wreath

After shucking corn one summer day, I wondered what I could do with all that husk. Well, I got an old wire coat hanger and shaped it into a heart. I cut 1 inch wide strips of the fresh corn husk and slip knotted them onto the wire. (This may take a second shucking of corn, for when this dries it does shrink). I made this one about 15-20 years ago---and made 2 more afterwards. Easy and fun to make.


Simulated Leather Silhouettes

The Nativity Silhouette and the 3 Bears Silhouette are made from, believe it or not, brown paper grocery bags and glue. Cut your design from a double thickness bag swatch, cover in craft glue and, while wet, hold the design over a candle flame, rotating until the design is black and sooty. Continue on other side. When completely covered and dry, remove soot with a soft cloth. I mounted mine on a black board with a scored line down the center. You can also insert a wire in between the two layers of brown bag. I also made these approximately 15-20 years ago. Look how beautiful they still look!

Simulated Leather Silhouettes

Mama, Papa and Baby Bear

Heart Strings

These hearts are made from 1 inch wide strips of card stock. 7 strips in all:

2-11 inch pieces

2-9 inch pieces

2-7 inch pieces

1-4 inch piece

Lay pieces on top of each other as follows:

1-7 inch piece

1-9 inch piece

1-11 inch piece

the 4 inch piece

1-11 inch piece

1-9 inch piece

1-7 inch piece

Make sure all the bottom edges are even and staple together. Bring outside strips, one by one, down to touch the bottom center. Do this with all 3 strips on each side, leaving the 4 inch strip standing alone. Staple or brad all the strips together at the bottom. Punch a hole in the top of the 4 inch piece to hang. Enjoy making these. It's fun!





Rustic Stick to Me Angel



This is one of my favorite angels that I created. Made with twig wings and dressed in a muslin dress and felt jacket. A stick "T" frame is padded under the dress. Enjoy experimenting with a basic design and add the embellishments you love.







Chocolate Marshmallow Bars

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. baking cocoa
1/2 cup chopped nuts, optional
4 cups minature marshmallows

TOPPING:
1 1/3 cups (8 ounces) chocolate chips
3 Tbsp. butter
1 cup peanut butter
2 cups Rice Krispies cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts, if desired. Spread in a greased 11 x 7 inch jelly roll pan. Bake in a preheated 350 degree oven for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Cut into approximately 3 dozen squares.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Strawberry Sweethearts (or Raspberry)

3/4 cup butter at room temperature
1/2 cup sugar
1 egg yolk
1 1/2 cup flour
1/8 tsp. salt
Strawberry or Raspberry Jam

Cream butter and sugar well. Add the egg yolk and mix for a few seconds.
Add flour and salt. Mix well together. Cover and refrigerate for 1 hour.
Roll walnut size pieces of dough in the palm of hands; place on a parchment
lined cookie sheet. Make indentation with your thumb (I try to make it
look like a heart). Fill the hollow with jam.
Bake in a preheated 350 degree oven for 12-14 minutes.
Remove from oven. Cool on rack. Sprinkle with powdered sugar when completely cooled.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Bev's Simple Icing-7 Ingredients

1 cup granulated sugar
1/2 cup milk
2 Tbsp. flour
1/2 cup room temperature butter
1/2 cup crisco shortening
1 1/2  tsp. vanilla
1/8 tsp. salt

Put all ingredients in a large mixing bowl in the order above. Mix on low for 1 minute and then turn on high and whip for 10-15 minutes, until well blended.

Ices a full size layer cake or two 9 X 13 inch sheet cakes.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

*If you would like 8 Ingredients, Simple Chocolate Icing, reduce flour to 1 Tablespoon and add 2 Tablespoon of unsweetened Cocoa.