Envelopes from Magazine Pages

While going through my desk drawer I found a folder with an envelope template and some envelopes I had made a few years ago!  Forgot how fun they were!  I guess I will have to start making some more!

I had stickers to put on the center of the front of the envelope for addressing the envelopes.  Might put a smile on some mail person's face to see these envelopes for a change!

Shell and Arch Trim Crochet Necklace

Top is Arch trim necklace, Bottom is Shell trim

Another project done!  These crocheted chokers were a challenge.  I have never used such a small crochet hook and such thin thread in my life!  I was excited to complete this project.  I can still use some practice, especially on the tension, but I will be making more!  I am not afraid to try that lacy stuff anymore!

The button can be worn in the front middle, on the side or in the back!

I got this free pattern from the following link:


http://www.themakingspot.com/crochet/pattern/crochet-necklaces

These were created by Carol Meldrum and she is kind enough to provide the pattern for free!

I am the queen of tweaking and did a little tweaking in the arch trim necklace.  I don't know enough about writing out crochet patterns (it is like a foreign language) to say what I did, but I did tweak!

Coffee Bean Necklace

 This has been a fun project.  I started out by making the coffee bean beads out of Chocolate colored Fimo clay.  The beads were rolled in a bead roller, then baked.  When cooled, I put on a coat of Fimo gloss varnish.  After it was dried, I strung the beads in three strands attached to magnetic clasp.

It was a fun project and I love working with the clay and beading.  I need more practice with crimping the strings to the clasp!

This is a simple necklace and a good start to a new hobby!

Beef and Black Bean Taco Casserole

Beef and Black Bean Taco Casserole

1 lb lean ground beef

1 can black beans-drained and rinsed

1 jar salsa (16 oz)

1 package taco seasoning mix

2 1/2 cups coarsely broken tortilla chips

1 bell pepper, chopped

1/2 cup chopped red onion

2 Medium Tomatoes, chopped

1 cup shredded cheddar cheese

1/4 cup sliced olives

1 cup shredded fresh spinach leaves

Heat oven to 350

In a skillet, brown the beef then drain.  Stir in the black beans, salsa and taco seasoning mix.  reduce heat and heat to boiling, stirring occasionally.

Spray a 9X13 inch cake pan with olive oil.   Put 2 cups of the broken tortilla chips on the bottom of the pan.  Top evenly with the beef mixture.  Sprinkle with bell pepper, onions and 1 cup of the chopped tomato, the cheese and the olives.

Bake uncovered 20-30 minutes:  should be hot and bubbly and the cheese melted.  Top baked casserole with the spinach leaves, the rest of the tomato (about 1/2 cup), and remaining 1/2 cup of tortilla chips.

Loop Fringe Crochet Choker

Loop Fringe Crochet Choker

This is my latest experiment.  It is a crocheted choker!  I saw the idea and discovered I had some  "grab-bag" yarn that I had bought a while ago that would work perfect.  The yarn is a mixed fiber with thick and thin parts (machine washable!).  I was pleased with the turn out.

I am going to try doing it again, but adding beads to the bottom loops.  It is a quick and fun project!

Here is the link for the inspiration of this project as well as free directions:

http://www.favecrafts.com/Accessories/Loop-Fringe-Crochet-Choker-from-Double-Stitch-Twins

August Quilt Blocks

Ohio Star Block and Double Star Block

August quilt blocks are done!  I really like the Ohio Star Block.  The Double star block was a little more difficult:  lots of little pieces.  I should probably do a "do over" on it.  It just didn't come out as good as I would have liked.

The block of the month I am getting these blocks from is craftsy.com
They offer a lot of online courses.  This block of the month is a free course.

Chocolate Raspberry Cake

This cake is super fudgy,  decadent,  and rich!  It could be classified as sinful!

Chocolate Raspberry Cake

1 Cup + 2 TBSP cocoa powder

2 Cups + 2 TBSP Granulated Sugar

2 3/4 Sticks of Butter

1/2 Cup Seedless Raspberry Jam

4 Large Eggs

1 Cup Flour

1/4 tsp Salt

1 Tsp vanilla

Powdered Sugar

Preheat oven to 350 degrees F.  Butter and flour a 9" round cake pan or spring form pan.

In a large bowl, mix the cocoa and granulated sugar.

Melt butter and jam in a saucepan over low heat.  Pour over sugar and cocoa mixture and stir until well combined.

After cooling about 5 minutes, add one egg at a time to the mixture and blend until smooth.

Add flour, salt and vanilla and blend until combined.

Pour Batter into prepared pan.

Bake for 15 minutes.  Reduce heat to 325 and continue baking for another 45-60 minutes.  Toothpick inserted in the center comes out with moist crumbs.

Allow to cool in the pan for 1 hour.  Cut around edges and turn out unto a plate.  Cake is very moist and fudgy in the middle.

Let sit another hour, out of the pan and it will firm up and be easier to cut.

Warm 1/2 cup more jam and brush the cake.  Top with fresh raspberries, dust with powdered sugar.