Wednesday, January 29, 2014

Making Sunburst Cards

I have been working on organizing my Craft Room and Found so many Paper Scraps laying around.  I put them in a box and nearly threw them away.  I have been seeing all these fabulous cards out there Called "Sunburst" cards and thought it would be a great way to use up all those papers.
They are a fast  ( if you have all you paper cut up) and Fun way to make a variety of cards.

We will be making PostCard ones today with 4-H kids...  That way they can glue the scrap pieces onto a postcard without having to have had to precut a bunch of card stock.

To start cut up all your paper scraps into 1 1/2 inch x 4 inch pieces:

To make these cards:

Base of Card:  5 inch Card Base- Kraft card stock cut into 5" x 10" and Folded

Scallop Die cut Circle , Trim, flowers, and pearls:  Could use any embellishment


4 patterned paper rectangle cut into  1 1/2" x 4"

Cut each rectangle in half to make 8 triangles

1 scrap piece of card stock cut to 3 1/2" x 5"

Mark the  Center Point on the  Cardstock and Glue 8 triangles lined up against each other starting at the Center point

I use a glue stick and paste the entire Card stock rectangle.

Now the Fun Part:  Trim all pieced of paper that hang over the Card stock rectangle.

That it now you can create your Card by Adhering it to the 5inch Card Base and Embellish as you wish.


1 Scrap piece of card stock cut to 2 3/4" x 5"

IF using this size of base:  use 18 rectangles

Follow directions as for Card  1

For a little Texture- I ran a few of the Sunburst pieces in an embossing folder through my sizzix die cut machine.

Sunday, January 26, 2014

Bridal Shower Cookies and a Cookie Decorating Class

I had a Wonderful Time Demonstrating a Cookie Decorating Lesson at a Bridal Shower Last Weekend.  I wish I would have taken better photos.  Everything was so Beautiful... From the Home to the Food to the people....

Baby Shower Cookies~ Elephants and onesies

Friday, January 24, 2014

Busy Painting And Crafting I love Red Chairs !

I love the Miss Mustard Seed Tricycle Red Milk Paint on this Antique Chair.  I distressed it and used lots MMS Antique Wax on it to give it a more Rustic Red.  Busy Crafting with Burlap and Coffee Filters!  

Friday, January 17, 2014

Jicama Fries and Restaurant-Style Salsa

Ultra easy fries made of raw jicama, a tuberous root that’s really similar to a turnip (but way tastier).
  • 1 jicama, skin removed and sliced into thin strips
  • ½ tsp extra-virgin olive oil
  • 1 tsp paprika
  • ½ tsp onion powder
  • pinch salt
  • pinch cayenne, optional
  1. Toss all ingredients together in a large bowl until fries are well coated. Enjoy!

  2. For a baked option, bake at 400F for a total of 25 minutes, rotating halfway through.
For the paprika, you could try smoked paprika if you’re not too fond of spice. Otherwise, use ½ tsp to ¾ tsp if you don’t want it too spicy.

Restaurant-Style Salsa
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

Read more at:

Wednesday, January 15, 2014

Homemade Applesauce with Coconut Sugar: Cinnamon

Homemade Applesauce with Coconut Sugar: Sage & Cinnamon
Made this Today with a bunch of
assorted apples... Tastes Great and made the house smell awesome

Doing a Little Painting and Loving Lucketts Green MMS Milk Paint

I found these sweet Framed Vintage Needle Work.  I did not like the color of the frames so I painted them.  Freshened them up and Now they look Ready For Spring.

Saturday, January 11, 2014

Thai Coconut Soup

Tom Kha Gai {Thai Coconut Soup}
Serves: 4
  • ½ tablespoon coconut oil
  • ⅛ teaspoon Thai dried chiles, finely ground*
  • ½ cup chicken stock
  • 2 cans full fat coconut milk
  • 2 inch piece of Galangal, skin on and thinly sliced (fresh Ginger will work too)*
  • 1 stalk lemon grass, sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*
  • kaffir lime leaves*
  • 4 tablespoons fish sauce
  • 2 cups chicken breast, very thinly sliced
  • 1 cup white button mushrooms, sliced
  • 2 tablespoons lime juice
  • ½ tablespoon coconut sugar (honey will work too, but coconut sugar will taste the most authentic)
  • 8 cherry tomatoes, sliced in half
  • fresh cilantro and scallions for serving
  • *All of the starred items can be purchased dried in a jar by the brand Thai Kitchen
  1. Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant.
  2. Pour in the coconut milk and bring to boil. Add the chicken stock, galangal, lemon grass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through.
  3. Add the mushrooms, lime juice, coconut sugar, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy.
  4. Serve with fresh cilantro and scallions.

Friday, January 10, 2014

Great Grain-Free Eggplant Parmesan Recipe

Eggplant parmesan breaded in coconut flour with healthy grain free sauce!
Recipe type: Main
Cuisine: Italian
Serves: 4-6
  • 2-3 medium sized eggplants
  • salt
  • about ½ cup coconut flour (or almond flour)
  • ⅓ cup arrowroot powder (can use more coconut if you don’t have this)
  • garlic, salt, pepper and basil leaf
  • 3-4 eggs
  • 1 TBSP heavy cream (optional)
  • 1 jar (24 ounces) of pasta sauce (check ingredients!)
  • Parmesan cheese
  • Mozzarella cheese
  • tallow, lard or coconut oil
  1. About an hour before preparing, peel eggplant and slice into ¼ to ½ inch slices. Place eggplant in strainer and sprinkle heavily with salt. Let sit for 45 mins to 1 hour. This sweats the eggplant and makes it much less bitter. Rinse well with water and pat dry
  2. Put lard, tallow or coconut oil (about 1-2 cups) in a large skillet and turn on medium heat.
  3. Preheat oven to 350 degrees
  4. Mix coconut flour, arrowroot, 2 T parmesan and spices in large bowl or on a large plate
  5. Beat eggs with heavy cream, if using
  6. Dip eggplant in egg mixture, then in coconut flour mixture and place in hot oil in skillet
  7. Cook approximately 4 minutes per side until browned
  8. As eggplant is finished, place in a 13×9 baking dish
  9. Pour pasta sauce over the eggplant and then top with parmesan and mozzarella, if desired
  10. Heat in oven until cheese is melted and sauce is heated.

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