October 2011

Swarovski Crocheted Bracelet
Followed directions on this tutorial ( http://www.youtube.com/watch?v=vwPwZWsWO9I ) to create a crocheted bracelet...fun!

12 Tribes of Israel Necklace
My wonderful friend, Diana, invited me for a long, weekend getaway in Tyler, Tx. On our "shop 'til you drop" trip, we discovered a wonderful jewelry store that specializes in handcrafted sterling jewelry. I couldn't resist this 12 TRIBES OF ISRAEL / SONS OF JACOB necklace! ( http://sterlinggracejewelry.com or 903-581-2929 )

The Twelve Tribes of Israel are the sons of Jacob. God renamed Jacob Israel. His twelve sons became to the Nation. The breastplate of the High Priest had four rows of stones and the Hebrew letters of the Twelve Tribes/Sons of Israel inscribed on them. The breastplate was first worn by the High Priest Aaron, and subsequently worn by every High Priest in the Temple while performing holy duties.

There were 12 precious stones mentioned in the Book of Exodus. Each tribe was represented by it's own semi-precious stone.  The Twelve Tribes and stones are as follows: Asher-AquaMarine; Joseph-Onyx Benjamin-Jasper; Dan-Carnelian Naphtali-Agate; Gad-Amethyst Judah-Garnet; Issachar-Lapis Zebullun-Crystal; Reuben-Ruby Simeon-Topaz; Levi-Emerald.

Money Gift Wallets

FREE Halloween E-cards!
BH&G has loads of free ecards (http://www.bhg.com/halloween/parties/halloween-e-cards/ ), or you can create your own by uploading photos of your favorite little spooks and goblins! (http://www.bhg.com/app/ecards/members/createowncard/upload.jsp)

Lo-Cal Chocolate Sherbet
Can this really have only 151 calories!? Even less if you use Splenda!
From: http://www.bhg.com/recipe/desserts/chocolate-sherbet/

Ingredients

• 8 ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
• 2 cups water
• 2/3 cup sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 1 ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)

Photo-Ready Lamp
I love this lamp idea from BH&G!

Ladies Ugg Boots
Ahh...knitting is my bliss! It never ceases to amaze me that I can create 'fabric' from two sticks and a piece of string! I love to curl up with my knitting and some quiet, reflective music, or a good audio book. I have been listening to The Outlander series by Diana Gabaldon. The narrator has the loveliest Scottish accent! I could listen for hours...

Anyway, I just finished one of my Ugg boots and was pleased that I was able to finish it in one night. Now if I can just get the other one done before the weather turns colder!

LADIES CABLED UGG BOOTS

• small (5-6.5)

• medium (7-8.5)

• large (9-10.5)

• x-large (11-12.5)

Materials                                          Yarn Double strands of worsted weight yarn White eyelash yarn for cuff Needles •       #8 straight or circ to knit sole. •       Two sets of #10 circ, any length ·         or size needed to obtain gauge. ·         Cable needle

Gauge For sole • With #8 needles and garter st, 16 sts and 32 rows in 4" square. For boot upper • With #10 needles and garter st, 12 sts and 26 rows in 4" square.

Stitches used:

K=Knit

P=Purl

Sl=Slip

C4F =4-stitch cable:  Sl 2 sts to cn, hold in front, k2, k2 from cn)

Directions

Soles (make two alike)

Worked in garter st with #8. Co 6 sts and knit 3 rows. In 4th row increase one st

each edge as follows: kf&b, k until 2 sts rem, kf&b, k1. Continue in garter st and repeat this

increase in rows 10, 32, and 46 (when you have 5, 16, and 23 ridges). You now have

14 sts. Cont in garter. When you have 28 (30, 32, 34) RIDGES, beg dec as follows: k1,

k2tog, k until 3 sts rem, k2tog, k1. Repeat this dec at 32 (34, 36, 38) ridges and 34 (36,

38, 40) ridges. Cont in garter st until you have 35 (37, 39, 41) ridges and 8 sts. Sole

should measure approx. 8.75" (9.25", 9.75", 10.25")

Upper boot:

At the ends of each ridge, you will notice a ‘bump.’ When instructed to pu and k2, you will bring your left needle (from left to right) through two ‘bumps’ and then knit or purl as though these were stitches on the left needle.

Row 1 (rs): K 8. Do not turn, pu and knit through 2 ridges from edge of sole

(as pictured above). You now have 10 sts. Turn.

Row 2 (ws): [p1, k1] across 10 sts. Do not turn, pu and purl through 2 ridges from

edge of sole. Turn.

Row 3: [p1, k1] across 12 sts, pu and k2, turn.

Row 4: [p1, k1] across 14 sts, pu and p2, turn.

Row 5: Switch to 2 circ needles, sliding 8 sts onto each needle. [p1, k1] across

16 sts, pu and k2, turn.

Row 6: [p1, k1] across 18 sts, pu and p2, turn.

Row 7: [p1, k1] across 20 sts, pu and k2, turn.

Row 8: [p1, k1] across 22 sts, pu and p2, turn.

Row 9: [p1, k1] across 24 sts, pu and k2, turn.

Row 10: [p1, k1] across 26 sts, pu and p2, turn. (28 sts)

Row 11: p1, k3tog, [p1, k1] until 5 sts rem, sssk, p1, k1, pu and k2 sts, turn.

Row 12: [p1, k1] across 26 sts, pu and p2, turn. (28 sts)

Row 13: p1, k3tog, [p1, k1] until 5 sts rem, sssk, p1, k1, pu and k2, turn. (26 sts)

Row 14: [p1, k1] across 26 sts, pu and p2, turn.

Row 15: p1, k3tog, [p1, k1] until 5 sts rem, sssk, p1, k1, pu and k4, turn.

Row 16: [p1, k1] across 28 sts, pu and p4, turn.

Row 17: p1, k1, p1, k3tog, [p1, k1] until 7 sts rem, sssk, p1, k1, p1, k1. (28 sts)

Do not turn. Now pu and k17 (19, 21, 23) from rem side ridges, pu and k2 sts from

heel, pm (optional) for center of heel. On second needle, pu and k2 sts from heel, pu

and k17 (19, 21, 23) sts from rem side. Now working on existing sts, p1, k3tog, [p1,

k1] across 19 sts, sssk, [p1, k1] to marker. 62 (66, 70, 74) sts total on 2 needles. Begin

working in the round, marker (center of heel) is beg round.

Rnd 1: [k1, p1] for 19 (21, 23, 25) sts, k2tog, [p1, k1] 19 sts, ssk, [k1, p1] rem 20

(22, 24, 26) sts. (60, 64, 68, 70 sts)

Rnd 2: [k1, p1] for 18 (20, 22, 24) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

19 (21, 23, 25) sts (58, 62, 66, 70 sts)

Rnd 3: [k1, p1] for 17 (19, 21, 23) sts, k2tog, [p1, k1] 19 sts, ssk, [k1, p1] rem 18

(20, 22, 24) sts. (56, 60, 64, 68) sts)

Rnd 4: [k1, p1] for 16 (18, 20, 22) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

17 (19, 21, 23) sts (54, 58, 62, 66) sts)

Rnd 5: [k1, p1] for 15 (17, 19, 21) sts, k2tog, [p1, k1] 19 sts, ssk, [k1, p1] rem 16

(18, 20, 22) sts. (52, 56, 60, 64 sts)

Rnd 6: [k1, p1] for 14 (16, 18, 20) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

15 (17, 19, 21) sts (50, 54, 58, 62 sts)

Rnd 7: [k1, p1 for 13 (15, 17, 19)sts, k2tog, [p1, k1] for 19 sts, ssk, [k1, p1] rem 14

(16, 18, 20) sts (48, 52, 56, 60 sts)

Rnd 8: [k1, p1] for 12 (14, 16, 18) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

13 (15, 17, 19) sts (46, 50, 54, 58 sts)

Rnd 9: [k1, p1 for 11 (13, 15, 17)sts, k2tog, [p1, k1] for 19 sts, ssk, [k1, p1] rem 12

(14, 16, 18) sts (44, 48, 52, 56 sts)

Rnd 10: [k1, p1] for 10 (12, 14, 16) sts, k2 tog, [p1, k1] for 19 sts, ssk, [p1, k1] rem

11 (13, 15, 17) sts (42, 46, 50, 54 sts)

Boot leg:

Using the center back of heel, put 21 stitches on each circular needle.

Round 1: P1, *k4, p2; repeat from * until 1 stitch remains; p1.

Rounds 2-4: Repeat Round 1.

Round 5: P1, *C4F, p2; repeat from * until 1 stitch remains; p1.

Repeat Rounds 1 thru 5 until desired length is reached.

Change to eyelash yarn. Knit 5 rounds in garter stitch.

Bind off loosely.

Pecan Pie Bars
Don't these look heavenly?? From the Blue-Eyed Bakers, a pecan pie bar that meets these criteria:

• not too sweet
• has chocolate
• small enough to have more than one!
• travels well

(recipe at: http://www.blueeyedbakers.com/home/2010/11/25/pecan-pie-bars.html)

Red Hots Candy Apples
Boy, does this bring back memories! My mom used to make these on Christmas morning...you wouldn't believe how wonderful the house smelled.
I had forgotten about them until I ran across this recipe on the Friday Friends blogspot. (http://thefridayfriends.blogspot.com/2010/01/candied-apples-and-family-recipes.html) She would stuff the cored apples with Red Hots, sprinkle them around the apples, add a little sugar and water, simmer until red and tender. Delicious!

From this...

...to this!

Crawfish or Shrimp Bread
Living on the Texas/Louisiana coast, we eat a lot of crawfish/shrimp ... lots of ways! Here is one of our favorite recipes for Crawfish Bread (it works equally well with shrimp.) I never took this anywhere and brought any leftovers home...men love it!

You will need:

2 cups crawfish tail meat (or shrimp)

1 small onion, diced

2 stalk celery, diced

1/4 cup diced bell pepper

8 tablespoon butter

1 clove garlic, minced

1 tsp. Louisiana Red Hot sauce

1 tsp. Worcestershire sauce

1/2 cup mayonnaise

1 cup grated cheddar cheese 

• Preheat oven to 350 degree F.
• Cut french bread in half, lengthwise. Scoop out inside of loaf.
• Saute onions, celery, bell pepper and crawfish in butter until vegetables are soft. Remove from heat and stir in hot sauce and Worcestershire sauce.
• Add mayonnaise and cheese; mix until blended.
• Spread mixture in each half of bread. Put halves back together.
• Wrap in foil. Bake at 350 degree F for 25 - 30 minutes. Cut bread into slices. Serve while bread is hot.

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Setting the Table
When I was growing up, dinner (or supper here in the south!) was a special occasion every day. Our whole family sat down together and shared the day's events. My job was setting the table. Here's a perfect idea for teaching children place settings that I found on "Always a Blogsmaid." Originally used as placemats at a reception, disposable mats would be great instructional aids. (http://alwaysablogsmaid.com/)

Need scary fonts for Halloween invites?
http://www.dafont.com/ is the mother lode of FREE fonts!

Plastic Bag Flower
I found an awesome tutorial by Tim Coffey at http://www.youtube.com/watch?v=3xMx0_13KAQ that tells how to make flowers out of plastic bags and alcohol inks. Just had to try it!

Instead of using expensive alcohol inks, I randomly scribbled on the plastic bag (on one big sheet before I cut the squares) with Sharpie markers and then spritzed it with rubbing alcohol. I blended the colors with a Q-Tip. After I accordian folded the squares, I used the Sharpie to highlight the edges while they were still bunched up. A shot of hairspray made the edged bleed and set the color.

Feels like fall!
Ahhh...fall is finally here with cooler temperatures! I purchased an electric fireplace (you can't tell the fire is not real, really!) on sale at Home Depot. Now we turn the thermostat down in the rest of the house, and sleep warm and toasty with the fireplace/adjustable heater going in the bedroom. I love curling up in bed with a cozy fire, a good book, and quiet music ... my own pernsonal haven! It's romantic, too!

No Need to Say Anymore!
My family would probably agree that this poem sums it up pretty accurately! I print this on the back of my recipe cards when sharing with friends, or going to a Recipe Shower...

Wickle Pickle copycat!
We love Wickle Pickles! Instead of buying this high-priced item at the store, we make our own!

You will need:
1 large jar of hamburger dills (I buy them on sale when they have 'buy one - get one')
1 four lb. bag of sugar

Drain all of the pickle juice from the jar of pickles. Pour sugar over the pickles until the jar is full (keep shaking it down!) Place in  refrigerator; invert jar every day. After about a week, they are ready!

Sometimes I add a clove of garlic or some pepper flakes to give it zest!

"Twist 'n Shout" Nutella Muffins
If you like fast, easy, and Nutella...you will love these!

Ingredients:

2 rolls seamless crescent dough               Nutella
1 tbsp. butter                                             1 cup powdered sugar
1 tbsp. water                                              finely chopped nuts

• Roll out one crescent sheet (if you can't find the seamless sheets, just roll out regular crescent rolls and press at perforations to form a sheet.)
• Spread with Nutella; sprinkle with finely chopped nuts.
• Place second sheet of dough on top.

• Using pizza cutter (or large, sharp knife,) cut dough lengthwise into 12 strips.
• Twist each strip into a rope, candy-cane style.

• Drop each rope of dough into muffin tin that has been sprayed with non-stick spray.
• Bake at 350 degrees for 15 - 20 minutes, or until golden on top.

Glaze:

• Place sugar, butter, and water in microwave safe bowl.
• Cook on HIGH for 30 - 60 seconds, until bubbly.
• Stir until smooth.
• Drizzle on top of warm muffins; sprinkle with more chopped nuts.

Enjoy!

Words to Live By
My newest project...I printed a quote I love on canvas (purchased in printer paper section of Office Depot) and framed it!

Spook-tacular Halloween Ideas
Better Homes & Gardens has really outdone themselved this year with clever Halloween ideas! Check them out at: BH&G Halloween

Description This is a great bread to be served as an appetizer or a side dish to your favorite meal. Start with Louisiana crawfish! Chef: Chef John Folse Credits: Adapted from The Encyclopedia of Cajun and Creole Cuisine / LouisianaCookin.com

Ingredients  MAKES 4 TO 5 SERVINGS. 2 cups peeled crawfish tails 1 loaf French bread 1/2 stick butter 1/2 cup diced onions 1/2 cup diced celery 1/4 cup diced red bell peppers 1 tablespoon minced garlic 1/2 teaspoon dry mustard 1/2 cup mayonnaise 1/3 cup mozzarella cheese 1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes. Cut bread into slices and serve hot. Directions

Directions Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.

nutrition facts

• Servings Per Recipe 12 to 16 servings
• Calories151

Martha Stewart Living, December 2001 (http://www.marthastewart.com/268751/gift-wallet)

Fresh bills stay crisp in these wallets that double as gift box and card.
A lovely way to gift money.