google search box

Custom Search

Thursday, September 23, 2010

DIY Candy Corn Punch

To get started select three colors of cardstock or patterned paper and punch three circles. The sizes that I used for my candy corn circles were 1 1/4 inches, 1 inch, and 5/8 inches. 

Next, layer the circles on top of each other. Be sure to coat each layer with adhesive so that each portion of the circle is securing glued down. 

Cut the circles in half each direction and then cut each half in half giving you four quarter circles. Cut each quarter in half to give yourself eight slices. Then use a corner rounder or simply your scissors and round off the tips. There you go!

Tuesday, September 21, 2010

Almost Sushi Bento Lunch

The little sandwich roll ups that look like sushi are made of strawberry jam preserves and cream cheese. =D

Monday, September 20, 2010

Pumkin Craft Using Dryer Vent Ducting


  • 4" flexible vinyl ducting (like they use to vent dryers and appliances)
    • white works better than metal...I used the metal because I couldn't find the white at my Home Depot
    • a 20 foot length of it will make 18 - 2' pumpkins but I made 3 large pumpkins with mine
    • scissors
  • hot glue gun/ glue
  • orange, high gloss spray paint
  • green and brown felt for the leaves and stem
  • wire cutters (note: I had to use a branch cutter to cut the wire it took a little work lol)

  • pre cut the vinyl ducting into 24 inch sections (you will need scissors to cut through the vinyl, then a wire cutter to snip the middle wire apart)
  • Using orange high gloss spray paint, lightly coat the entire pumpkin.
  • Let dry 30 minutes.
  • Then use hot glue gun to secure pumpkin closed
  •  I then used the hot glue gun to glue the felt leaves and stem

Friday, September 17, 2010

Pooh Bento Lunch

These are the tools I used to create this Bento =) these items were all purchased from Ebay here

THIS is my new obsession: Bento making.....I have created a whole drawer for all its little goodies =) I am sure this collection will be expanding on more drawers in my kitchen...ADDICTING! lol!

Animal Bento Box

lol! I tried to make a giraffe out of the bread by hand cutting it myself...I didn't have a cookie cutter. At least when I showed it to Jayden he knew what it I guess that works =) I did have mini cookie cutters of a giraffe that I used to cut the cheese with. So here it animal bento lunch complete with animal crackers for dessert.

Jayden's First Day of School

Jayden's first day of Kindergarten...I decorated the fireplace mantle in a school theme for him to see when he woke up on his school day. He loved it!!! It was a last minute decision to do this so I just grabbed toys from his playroom to use as decorations and then created the fireplace banner.

Here is my big school boy!!

Bento Box Adventures 1st Day of School

My oldest son Jayden just started Kindergarten this year...sniff sniff. I decided to take on the adventures of "bento boxes" and take my scrapbooking to a whole different level lol! So here is my 1st day of school bento lunch. I made a ham sandwich then used apple slices, kiwi, blueberries and a strawberry to accent the owl's face. For the pencil I used a mozzarella stick and a corn chip (shown from box above) and added a raisin to the tip.

Tuesday, September 14, 2010

Rigatoni with Mushrooms, Sausage and Spinach

Tonight's Menu:


  • 1 1/2 lb. mild Italian pork sausage, casings
  • 2 Tbs. olive oil
  • 4 garlic cloves, minced
  • 1 1/2 lb. assorted mushrooms, such as
      cremini and shiitake, brushed clean and sliced
  • 1/4 cup sherry
  • 8 oz. chopped spinach
  • 9 Tbs. unsalted butter
  • 9 Tbs. all-purpose flour
  • 6 cups milk
  • Salt and freshly ground pepper, to taste
  • 2 cups ricotta cheese
  • 1 egg
  • 1 3/4 cups grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped assorted fresh herbs, such as
      basil, thyme, rosemary and sage
  • 1/2 tsp. freshly grated nutmeg
  • 2 lb. rigatoni, cooked until tender
  • 2 Tbs. chopped fresh flat-leaf parsley


Preheat an oven to 400°F.

In a large sauté pan over medium-high heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a bowl.

In the same pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant and just beginning to brown, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 15 minutes. Add the sherry and cook until evaporated, 1 to 2 minutes. Add the spinach and cook until wilted, 30 seconds to 1 minute. Remove from the heat and let cool slightly.

In a small saucepan over medium heat, melt the butter. Add the flour and cook, whisking until light brown and fragrant, about 1 minute. Gradually add the milk, whisking constantly. Reduce the heat to low and whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and pepper. Remove the béchamel sauce from the heat.

Meanwhile, in a large bowl, stir together the ricotta, egg, 1 cup of the Parmigiano-Reggiano, the assorted fresh herbs, nutmeg, salt and pepper until well blended. Fold in the sausage and the mushroom mixture, then stir in the béchamel sauce and the cooked pasta. Season with salt and pepper.

Spoon the pasta into a 5-quart casserole dish. Sprinkle the remaining 3/4 cup Parmigiano-Reggiano over the pasta. Cover and bake for 45 minutes. Uncover and continue to bake until the top is golden and the cheese is melted, 10 to 15 minutes more. Sprinkle with the parsley. Let stand for 5 minutes before serving.