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!

LUCKY 7 ICING

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.

Polenta Pepper Pie

2 1/2 cups water
1/2 tsp. salt
1 cup yellow cornmeal
3/4 pound bulk Italian Sausage
5 or 6 thinly sliced green pepper rings
1/2 cup finely chopped green pepper
1/3 cup finely shredded carrot
1/4 cup finely chopped onion
1/3 cup tomato paste
1/2 cup grated Romano Cheese
1/2 cup shredded provolone cheese

Preheat oven to 350 degrees.
In a medium saucepan bring 1 1/2 cups water to a boil.
Meanwhile, combine remaining 1 cup water, 1/2 tsp. salt and cornmeal together in a separate bowl. Slowly pour cornmeal mixture into boiling water, stirring constantly using a wooden spoon. Cook and stir till thick and bubbly. Continue cooking over low heat 5 minutes more or till very thick, stirring frequently.
Grease an 8 inch cake pan and spoon half the polenta mixture into it. Cover the surface of the polenta with a waxed paper circle, and using your fingers, press the waxed paper to pat polenta into an even layer on the bottom of the pan. Remove waxed paper and place it in the bottom of another ungreased 8 inch pan. spoon the other half of the polenta in this pan and repeat the pressing even technique using another waxed paper circle. Set the cake pan aside. Place the first pan (the greased one) in the oven and bake, uncovered for 10 minutes. Meanwhile, cook finely crumbled sausage, chopped green pepper, carrot and onion till sausage is brown and vegetables are tender. Drain well. Stir in tomato paste and Romano Cheese.
Spoon the sausage mixture evenly over the baked polenta. Carefully invert the unbaked polenta layer on top of the sausage mixture. Put back in oven and bake for 20 minutes. Top with green pepper slices and provolone cheese; bake for 10 minutes more or until cheese is melted. Remove from oven and let stand for 5 minutes before slicing into 6 wedges to serve.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

This is definitely a favorite of mine and something different to serve when special family members or friends come for a visit.

Cream Puffs or Profiteroles

1/2 cup water
1/4 cup butter
dash of salt
1/2 cup flour
2 eggs

Preheat oven to 425 degrees.
In a saucepan, bring water, butter, and salt to a boil.
With a wooden spoon, quickly add the flour, and beat over low heat until a smooth ball forms. (This should take about 1 minute).
Remove from heat and put in a clean mixing bowl and let cool for 3 minutes.
Beat in eggs, one at a time, and continue to beat until mixture is smooth and shiny.
Drop by heaping tablespoonfuls, 3 inches apart, on a parchment lined cookie sheet.
Makes about 8 large cream puffs or 12 smaller ones.
Bake in the preheated 425 degree oven for 15 minutes and then reduce heat to 325 degrees and bake an additional 20 minutes or until golden brown. 
Now turn off oven, take cream puffs out of oven and slice off the top third of each one. ( Do this to each puff, it helps all the steam to escape and dry the inside of the puffs). Place the pan back in the turned off oven, and keep the door ajar using a wooden spoon, and leave there for 10 minutes more to dry out the inside of each puff. Remove after 10 minutes and cool the pan on a wire rack.
When completely cooled, fill with your favorite fillings. (A few of my favorites are below).

Cheaters Strawberry Whipped Cream Filling:
1 cup sliced and diced fresh strawberries
1/4 cup strawberry preserves or jam
1/2 container of frozen whipped topping (8 oz size) thawed.

Mix strawberries and preserves or jam together well.
Fold into the thawed whipped topping until well blended.
Fill the puff and replace the tops and serve immediately.

Vanilla Cream Filling:

1 small box instant pudding, (flavor of your choice; I use French Vanilla).

1 cup milk
1/2 container of frozen whipped topping (8 oz size) thawed.

Mix instant pudding with milk until well blended and thickened.
Add whipped topping and blend until smooth.
Fill the puff and replace the tops and serve immediately.
(Don’t fill until ready to serve!  Filling too soon will make the cream puffs soggy).
If you would like to serve later, puffs can be frozen empty and thawed later to fill.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

You also can use the Puffs at lunch time and fill with your favorite tuna or chicken salad.
There are endless fillings you can experiment with for yourself....have fun!