9.02.2012

Ultimate Fun Fall Bucket List!


 Make pumpkin dog biscuits! This delicious recipe was found HERE

Make pumpkin doggy treats


Cleo’s Pumpkin Dog Biscuits


2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)




Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). 
Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured 
surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter 
to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If 
desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down 
halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 
minutes. Allow to cool completely on rack before feeding to dog.


* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, 
and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits



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Cleo’s Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
- See more at: http://simmertilldone.com/2009/10/07/retriever-retriever-pumpkin-eater/#sthash.er4npG1K.dpuf

To try this fall: Leaves dipped in wax to preserve color...brilliant ideaa99191_halloweensip07_leafht02.jpg

 Materials

    Colorful leaves
    Bleached beeswax
    Double boiler
    Monofilament
    Clothespins
 
Step 1 Slowly melt bleached beeswax over a double boiler; never allow wax to boil. 
Dip leaves in wax one at a time, holding by stem. gently shake off excess wax.
    Step 2 Hang leaves on clothespins to dry. Some may be dipped again, depending 
on desired look; let dry between coatings. 
Hang finished leaves from lengths of monofilament.

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Pumpkin Better Than Sex Cake 
Ingredients:

    1 box yellow cake mix
    1 small can pumpkin puree
    1 – 14 oz. can sweetened condensed milk
    1 – 8 oz. tub cool whip
    1/2 bag Heath Bits
    Caramel Sundae Sauce

 Directions:

    In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
    Pour batter into a well greased 9×13 baking dish. Bake at 350º according to the directions 
for a 9×13 cake on the cake mix box.
    Let cool for about 10 minutes after baking. 
Using the bottom of a wooden spoon, poke holes 
all over the top of the cake.
    Pour the sweetened condensed milk over the cake, filling the holes. 
Refrigerate for 30 minutes.
    Spread the cool whip over top of cake. Sprinkle on the heath bits, 
and drizzle caramel over top (just to your liking). 
Refrigerate for 3-4 hours, or overnight (best).
 
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 birdseed-wreath-4

 Recipe:

4 cups of wild bird seed
1/2 cup of warm water
1 envelope of Knox gelatin
3/4 a cup of flour
bundt pan
nonstick spray
3 tbl. light corn syrup
whisk
wooden spoon
canvas drop cloth

1.   Spray your bundt pan with nonstick spray.
2.   Mix your Knox gelatin with 1/2 cup of warm water, whisk until mixed.   
Then whisk in the flour and corn syrup.
3.   Add your bird seed and stir coating the seed well with a wooden spoon.   
Then pour it into your greased bundt pan.
4.   Next press it tightly with the back of a wooden spoon into the bundt pan. 
Use wet hands to press it more if you need to.   Let it dry overnight.
5.   Once completely hardened overnight it will come right out of the you pan.
6.   I used some drop cloth fabric strips ripping it to tie a ribbon around it and add a bow.   
Hang it in an area that won’t be exposed to the rain.



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 Pumpkin Spice Frappe



Starbucks Grande Light Pumpkin Spice Frappuccino: Calories:  290,  Fat:  0,  Sodium:  260,  Carbs:  68:  Fiber:  0,  Sugar:  67,  Protein:  5
My coffee version:  Calories:  45.6,  Fat:  2.6,  Sodium:  8,9,  Potassium:  35.6,  Carbs:  3.9,  Fiber:  1.2,  Sugar:  2.2,  Protein:  1.1

Look at the carbs and sugar!  This is craziness!! I’m telling you this drink is fantastic!  
It has healthy fat, low carb, low calories and is even vegan!!  Have I sold you yet?



Full Recipes can be found HERE!

Ingredients
1 1/2 cups coffee, frozen, partially thawed
2 Tbsp. pumpkin, canned
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia
1/2 cup unsweetened coconut milk 
{From a carton, not canned}
2 tbsp. whip cream, fat free
1 dash cinnamon, ground
Instructions
  1. In a blender add coffee, pumpkin, vanilla, pumpkin spice, 
  2. stevia and coconut milk. Blend until smooth.
  3. Pour into a glass and top with whip cream and sprinkle of cinnamon.
Notes
Calories for the whole thing including whip cream: 45.6, Fat: 2.6, 
Cholesterol: 0, Sodium: 8,9, Potassium: 35.6, Carbs: 3.9, Fiber: 1.2, 
Sugar: 2.2, Protein: 1.1

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  collage leaves <--I love this!    #fall #autumn #crafts
make a collage out of leaves!
 
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 Maple Bacon Popcornmakes about 6-7 cups 
(note: this isn't accurate because I stole too much from the pile)
Ingredients:
5 sliced bacon

8-9 cups popped corn (6 tbsp un-popped)
1/3 cup maple syrup
1/2 tsp salt, or to taste

Method:
1. Toast bacon for 20 minutes at 190 degrees Celsius, or until crisp. 
Reserve bacon fat. Crumble bacon into tiny bits.
2. Toss crumbled bacon with the popped corn. Then pour in the maple syrup 
and the bacon fat and toss to combine. Season with salt to taste.
3. Spread onto a baking sheet, making sure none are overlapping.

4. Bake at 200 degrees Celsius for 5 minutes. Remove from the oven and shake around 
to redistribute them. Return to the oven for another 3 minutes, watching carefully to 
ensure it does not burn.
5. Cool completely before keeping. Or eat it nice and warm :D



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 Start the Autumn Chopped Salad by adding 6 cups chopped romaine lettuce in a big bowl. 
A VERY BIG BOWL. The biggest one you’ve got!
Then microwave 3 slices center-cut bacon until crisp. I choose to microwave vs 
pan-fry bacon whenever I can because, well, pan-frying is a pain in ass. There. I said it! 
Here’s my muss/fuss-free way to microwave bacon with perfect results every time:

Lay bacon strips on a folded paper towel on a microwave-safe plate, then cover with 
another folded paper towel. Microwave for 1 minute then rotate the plate 1/4 turn and microwave 
for 30 more seconds. Continue rotating and cooking in 30 second increments until the bacon is 
nice and crisp, about 2-3 minutes, then let it cool and chop it up. Done!
While the bacon’s cooling, start chopping the rest of the autumnal (there’s that word again!) 
toppings for the salad, including 1 pear. Whatever variety is your fave – bartlett, bosch, is perfect.
Next chop up 1 apple. This here is an organic Pink Lady. A juicy Honey crisp would be the ULTIMATE, 
but they’re still $3.99/lb ’round these parts, which I’m not desperate enough to pay…yet.
To the lettuce, pear, and apple, add 1/4 cup each dried cranberries, chopped peanuts, and  
crumbled feta cheese. Toss in the slightly cooled bacon, then it’s time to get dressed!

Madison recommends dressing the salad in a mixture of poppy seed salad dressing and balsamic vinaigrette, 
which I thought was brilliant – I always forget about PSD! I didn’t have any balsamic vinaigrette in the house, 
so I just threw a shot of balsamic vinegar into the mix, and it turned out awesome.
Give the salad a thorough toss to coat every bite in the dressing mixture 
(this is where having a BIG bowl comes in handy!) then divide between 2 big plates and shovel enjoy. :)


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 Make a leaf skeleton! Tutorial found HERE

 


Anyway~ this ‘recipe’ is the only one out of a million that have worked!
You need washing soda, not baking soda! Very important! I found it at Harris 
Teeter and can also be found in some Wal-Marts.

 Gather your leaves. Waxy leaves work best like Gardenia, Magnolia, Hydrangea, etc. 
I grabbed Gardenia and maple leaves, straight off the tree/ plant. Place them in a pot large enough 
to accommodate the amount you want to skeletonize.

Washing soda is a strong base so you may want to wear gloves when handling the leaves.
You will add 3/4 cup of washing soda and 4 cups of water to your pot of leaves. 
When the water comes to a boil reduce and simmer the suckers. 
I left mine for an hour and forty five minutes. 
After 40 minutes it begins to look really ugly..

Keep going, you will need to add more water so your pan doesn’t dry out. 
I added enough to cover the leaves. The washing soda will crystallize on top.

When 1.75 hours are up fill a glass baking dish with cool water. 
Gently remove your leaves from the pot. I used a blunt spatula. 
Place leaves in shallow baking dish with cool water and use a 
small blunt brush to remove the remaining pulp. I pounced on them gently.

I carefully removed them and rinsed with water and added clean water to the pan. 
With the spatula I removed the leaves to dry on a paper towel.

If you’re still with me, this is what I ended up with…

 I have a maple leaf which turned out not so well. We shall see when it dries. 
You could add these anywhere, I’m thinking a hurricane, hmm.. 
These will last depending on how you preserve them. You can spray paint them, 
coat them with a clear poly and even bleach them. I plan to bleach the next batch.
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Cleo’s Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
- See more at: http://simmertilldone.com/2009/10/07/retriever-retriever-pumpkin-eater/#sthash.er4npG1K.dpuf
Cleo’s Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
- See more at: http://simmertilldone.com/2009/10/07/retriever-retriever-pumpkin-eater/#sthash.er4npG1K.dpuf
Cleo’s Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
- See more at: http://simmertilldone.com/2009/10/07/retriever-retriever-pumpkin-eater/#sthash.er4npG1K.dpuf


 Making some Pumpkin Fudge!!!!!!! Recipe found HERE


3/4 C pecans
1 t olive oil
salt
3 C sugar
3/4 C butter
2/3 C evaporated milk
1/2 C canned pumpkin
2 T corn syrup
1 t pumpkin pie spice
12 ounce pkg. white chocolate chips
7  ounce jar marshmallow cream
1 t vanilla

1. Line a 9x9 pan with tin foil and spray it with cooking spray.
2. Into a small hot skillet pour the teaspoon of olive oil. Once the oil is hot add you pecans and sprinkle them with some freshly ground salt.
3. Let the pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts turn a darker color.
4. Put your butter into a medium sized sauce pan. Melt it over medium high heat. Add the evaporated milk....
the canned pumpkin, corn syrup, sugar and pumpkin pie spice.
5. Stir the mixture to combine. Bring it to a boil over medium high heat, stirring constantly. 
Cook and continue to stir until it comes to 234 degrees or to the soft ball stage. 
Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.
6. Remove it from the heat and quickly....QUICKLY! add the marshmallow cream....
white chocolate, vanilla and toasted pecans. Stir them all together to combine.
7. Pour the fudge into the 9x9 pan.
8. Let the fudge cool for at least 2 hours. Cut and serve! Store leftovers, covered tightly in the fridge.

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 Make some Autumn spiced Cider!
Autum Spiced Ciderdivider




Pumpkin Bars  These are yummy!

Pumpkin Bars

Cool the bars completely before covering them with the 
frosting so it doesn't melt off the sides.

Makes: 36 bars; Total time: 45 minutes
WHISK:
1    cup granulated sugar
1    cup packed light brown sugar
1    cup canola oil
1    can pumpkin purée (15 oz.)
4    eggs, room temperature
1    Tbsp. vanilla extract
SIFT:
2    cups all-purpose flour
2    tsp. baking powder
2    tsp. ground cinnamon
1    tsp. table salt
1    tsp. baking soda
1⁄2    tsp. ground ginger
1⁄2    tsp. ground cloves
1⁄2    tsp. ground nutmeg
FINELY CHOP:
1⁄4    cup dried cranberries
1⁄4    cup crystallized ginger
1⁄4    cup pecan pieces
MELT:
4    oz. white bar chocolate, chopped
11⁄2    pkg. cream cheese, softened (12 oz.)
11⁄2    sticks unsalted butter, softened (12 Tbsp.)
3    cups sifted powdered sugar

Preheat oven to 350°. Coat an 11½×16½-inch baking sheet with nonstick spray.

Whisk together granulated sugar, brown sugar, oil, pumpkin purée, 
eggs, and vanilla in a large bowl.

Sift flour, baking powder, cinnamon, salt, baking soda, ground ginger, cloves, 
and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined.
 Spread batter onto prepared baking sheet.

Bake until toothpick inserted in center comes out clean, about 20 minutes. 
Transfer pan to a rack and cool completely before frosting.

Finely chop cranberries, crystallized ginger, and pecan pieces together for the garnish.

Melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.

Beat cream cheese and butter with a mixer on high speed until smooth. 
Add melted chocolate and beat to combine. 
Add powdered sugar and beat on low speed until smooth.

Spread frosting over cooled bars, top with garnish, and cut into bars.
 

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 Halloween silhouettes for my windows!


window silhouette


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 Decorate my steps!
I like this idea!

 Hang Indian corn around the house !!!

box o' corn
 
 Visit a Pumpkin Patch! 
and pick out your own adorable pumpkins to decorate!!!
 pumpkins
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 Make an adorable Fall Garland! Tutorial found Here

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10. Decorate a pumpkin! Here are four really different ideas for this year...try one!
pumpkin1 30 Ways to Decorate your Home for Halloween   
1. I'm guessing maybe 12 gauge aluminum wire and some brads. Looks stunning!  
2. To create these pumpkins:  
 Choose three flat-bottomed pumpkins in graduated sizes and different colors. 
(No need to hollow them out.) Using a ¾-inch hole-saw bit, drill circles in 
desired pattern. Switch drilled plugs between pumpkins of different colors. 
Push the plugs slightly below the skin for a 3-D effect. 
Using a wood-carving gouge or tip of a vegetable peeler, cut random swirls.

 
3. Real leaves applied to a white pumpkin set a sophisticated scene.
Set leaves between paper towels and flatten them under a book for at least five days. 
Then brush decoupage glue on a white pumpkin. Arrange the leaves on the pumpkin's surface. 
Cut small slits along the edges of the leaves as you go, so they'll fit the pumpkin's contours. 
To finish, coat the decorated surface in decoupage glue. 
The Melted Crayon Pumpkin
 4. Melted crayon pumpkin DIY!!!!!


11. Or, perhaps you have lots of gourds around...then this might be fun to make;

Pumpkin toadstools!
                                                                                                                                                     or, a gourd garland! Tutorial found HERE!



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Make a spooky tree!

With some imagination, these spooky looking branches could turn into some 
really cool Halloween decor. Tuck them into vases or incorporate them in Halloween-
themed floral arrangements. The twists and curves of the gnarled branches would add interest 
and dimension to so many different arrangements.
This old dead branch is anchored in a purple jack-o-lantern with rocks. This is the least expensive 
and most sustainable way to do this. Covering the opening with floral moss, 
Spanish moss or even dried leaves will hide the rocks.
Simply twist strands of purple and orange mini-lights among the branches of the old dead tree. 
The kids can decorate this Halloween tree further with paper cut-outs of bats and ghosts.
Use your imagination and create variations on the Halloween tree!


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 Sewing machine
    Iron
    Fabric (about 1/2 yard will make at least one)
    Machine-sewing thread in coordinating color
    Bone folder
    Scissors
    Dried cherry pits or buckwheat
    Lavender oil (optional)
    Step 1- Fold a 20-by-14-inch piece of fabric in half lengthwise, right sides facing.
    Step 2 - Sew one short side and one long side with a 1/4-inch seam allowance.
    Step 3- Fold the open end out 1/4 inch and press it.
    Step 4- Clip the corners, being careful not to cut into the seams. 
Turn the fabric right side out.
    Step 5- Use a bone folder to push out the corners and make them sharp.
    Step 6-  Fill the bag a little less than halfway with dried cherry pits or buckwheat. 
If desired, the pits or buckwheat can be mixed with a few drops of lavender oil before filling.
    Step 7- Close the open end of the bag with a top stitch.



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12. Nut Wreath

mld104614_1109_nutwrth_074.jpg
Tools and Materials
 Hot-glue gun
2 bags (1 pound each) walnuts in the shell
24-inch flat wooden wreath form
1 bag (1 pound) each almonds, hazelnuts, and pecans in the shell
Wide ribbon
Nut Wreath How-To
Hot-glue walnuts to a 5-inch-long segment of 1 side of wreath form, varying direction of nuts.Fill spaces between walnuts with the other nuts, hot-gluing them to the form and the walnuts as you work.Repeat, working in sections, to cover the wreath form completely. Be sure to adhere nuts to inner and outer edges of wreath form to conceal it entirely.Tie ribbon around wreath.



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13. Homemade Pumpkin Creamer {now this sounds yummy!} Found HERE
Pumpkin Spice Coffee Creamer
1cup of organic whole milk
1cup of organic heavy whipping cream
3 tablespoons of organic pumpkin puree (I used 4-ha!)
1 teaspoon of pumpkin spice
4 table Maple Syrup (I prefer pretty high quality you can taste the difference) 1 teaspoon of vanilla extract
(I also added 1 teaspoon of cinnamon)
Whisk milk, cream, pumpkin, syrup, and pumpkin spice together over medium heat. When it gets steamy remove from heat and add in the vanilla. Use a strainer to transfer the cream into a jar or pitcher... do not skip this step. Let it cool down and chill it in the refrigerator. Noticed: The flavor is stronger the next day. 
Also, this makes a pretty large batch!divider 
14. Buy {or make} a new autumn bedspread 

Gorgeous!!!!!!!

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15. Go on a fall picnic


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 16. Go canoeing!

17. Make a Fall Mandala This one found HERE

Pinecone Mandala by Kathy Klein 



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18. Doodle on leaves Tutorial found HERE!

Fall Leaf Drawing and Doodling





19. Tutorial found HERE

Reduce,
Reuse,
Recycle!












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20. Homemade dream catcher
DIY Fall Dream Catcher

how to;

How to Make a Dream catcher

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What you'll need
Stretched canvas
Laser copy of whatever you want to transfer
Gel medium (Liquitex, found in the paint section)
Paint brush
Spray bottle filled with water

Like I said before, my canvas was left over from a previous project. 

I got it from Hobby Lobby as a set of 2 for $7.99 & it is 15.5x20 (weird, I know).

I went to staples to have the quote printed out. It was actually printed on 2 11x17 sheets of plain ol' paper. 
This gets a little confusing, but because when you go to transfer the image you need to lay it the image side 
of the paper touching the canvas, the image will be reversed. When using an actual picture this wouldn't 
be a big deal, but because I was using words, I had to reverse the image so when it was laying 
face down it actually looked right. Does that make sense?
This picture is how the sheets looked when they came off the printer, but when I'm doing the transfer, 

I will flip them over so the inked side is touching the canvas.

I used this gel medium by Liquitex. I found it at Hobby Lobby. This little container costs about $14, 
but I only used about 1/3 of it for this huge canvas.

You want to spread a thick layer of gel medium all over the canvas.

Then lay your image face down onto the gel medium. See how you can actually read it now?

Smooth it out as best as you can without moving the paper. Let it dry for at least 3 hours. 
When it is completely dry, it will be wrinkle-free.
  


When you're positive it's dry, spray one corner with water & rub the paper. 
The paper will begin to peel off.

Make your way around the canvas spraying with water & rubbing, revealing your image. 
This is very messy & takes some time. Lay down newspaper or do it on a surface that's easy to clean.

You might rub too hard in some areas, taking off the ink. Don't panic! 
If it's not perfect, it's more yours than anything you could have bought.  

When you get all the paper off, put a top coat of Mod Podge or gel medium over the top of the image. 
I opted for Mod Podge because it's half the cost of the medium & I want to do this over & over & 
over again with ever canvas I put my hands on...

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Infinity Scarf - Tutorial
via;

Infinity scarves (a.k.a. eternity scarf, circle scarf or tube scarf) are genius. 
Most simple things are. There's no crazy ways to tie it. It just goes around your neck, 
and then it goes around again. See? Plain and simple. Just the way I like it! 
Materials that you will need: 1.75 yards of fabric (only if you don't want 2 seams. 
buy only 7/8 yrd. if you don't mind piecing it) sewing machine scissors and or pinking shears 
Begin by laying your fabric flat and cutting it to 63"x22" (or 2 pieces at 31.5X22). 
It's unfortunate that you have to get a whole 1.75 yards of fabric and only use half of it. 
Make light of the situation by making a scarf for someone else by using the other half! 
Think Christmas presents! (Feel free to adjust the size of your scarf to your desired length and width -
 this is just what worked best for me!) If you don't have a serger, this is where you will need to use your 
pinking shears to prevent fraying! A standard trait of plaid! After your fabric has been cut to size, 
fold it in half lengthwise (63"x11") and sew the 63" sides together. Stop 2" from the edge on both ends. 
This will create a very necessary 4" opening for the next step. Next, Turn your fabric right side in. 
Your fabric should resemble a "tube". Then fold your fabric in half to where all the raw edges meet together. 
Take the two inside pieces that meet and pin them together. Begin to sew them together and around the 
entire raw edge to close off your tube. This is where your 4" opening will be handy! Your scarf should 
now be a complete circular tube. You can either hand sew the 4" opening shut to where a seam is not visible, 
or if you are like me and just don't care that it shows, just fold the edges in and sew along the 
outside to close it off. And that's it - A DIY infinity scarf for the new season! 


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I'm excited to share this recipe with you.  I made it for dinner the other night, 
and my mouth still waters everytime I think about it!  
I made a few adjustments to the original recipe from Epicurious.

  • 1 pumpkin, about 3 pounds 
  • (I used 2 small pie pumpkins)
  • Salt and freshly ground pepper
  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks (1 c. croutons)
  • 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, 
  • or a combination, cut into 1/2-inch chunks
  • 2–4 garlic cloves (to taste) coarsely chopped
  • 4 slices bacon, cooked until crisp, drained, and chopped 
  • (I used Jimmy Dean sage sausage)
  • About 1/4 cup snipped fresh chives or sliced scallions 
  • 1/2 cup pecans
  • About 1/3 cup heavy cream

  • Center a rack in the oven and preheat the oven to 350 degrees F.  
  • Spray a glass pan with Pam, to prevent pumpkin from sticking.



Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin 
 Clear away the seeds and strings from the cap and from inside the pumpkin. 
Season the inside of the pumpkin generously with salt and pepper,
and put it in the baking pan.


Toss the bread, cheese, garlic, sausage, and scallions together in a bowl. 
Season with pepper, and salt to taste.—and pack the mix into the pumpkin. 
The pumpkin should be well filled—you might have a little too much filling, 
or you might need to add to it. Stir the cream with the salt and pepper 
and pour it into the pumpkin. 
Again, you might have too much or too little—
you don’t want the ingredients to swim in cream, 
but you do want them nicely moistened. (It's hard to go wrong here.) 
 I just put the extra mixture in another
 dish and baked it alongside the other.


Put the cap in place and bake the pumpkin for about 45 mins to 1 hour—
or until everything inside the pumpkin 
is bubbling and the flesh of the pumpkin is tender enough to be pierced 
easily with the tip of a knife. 
You can also take the pumpkin top off for the last 20 minutes to brown. 
I sliced the pumpkins into fourths to serve.


Additional personal notes:  I don't ever seem to have "stale" bread around.  
It's either fairly fresh, or green...
so I toasted 4 pieces of wheat sandwich bread slices.  Instead of bacon, 
I used a pkg. of Jimmy Dean sage sausage.  
Heat up a saute pan, crumble the sausage and cook until no longer pink, then drain grease.  
I did use gruyere cheese, 
because it's just so creamy, and decadent.  I also added a cup of homemade croutons 
 I made with bakery bread of whatever type, that are tossed with olive oil, salt, pepper, and red 
pepper flakes.  Then toasted in 350 oven for 15 or so minutes, until dried out and toasty. 
I added the garlic, green onion tops, and pecans.  

I used 2 fairly small pie pumpkins (5 -6 inches diameter). I did have a little extra stuffing, 
so I baked it in a separate smaller pan.  Both pumpkins were fork tender in about 45 minutes.  
If using a bigger pumpkin, it may take longer.

This would make a great side dish, or main meal.  Hope you enjoy! 
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countdown to Halloween calendar-made from scraps!

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