24 clever things to do with wine glasses

photo-25I was browsing the Internet and found this article on buzz feed! How lovely! How simple to do too. These were from a site called keeper of the Cheerios . I tried my hand at it and came up with the below picphoto-3

I painted the glasses from inside with regular craft paint so that  if I wiped the outside of the glass, the paint wouldn’t come off . Then I hot glued the feathers and pine cones and bells on. Around the stems I just wrapped pipe cleaners and then put a candle on top. 

Below was another very cool site.! 

http://www.buzzfeed.com/peggy/24-clever-things-to-do-with-wine-glasses#.ejzkEbPM47

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HOLIDAY TABLE CENTERPIECE

Site under construction . Photo will be posted soon.

Holidays are expected events that have the same colors and the same decorations each year. We have the biggies, Christmas , Easter , Thanksgiving, Fourth of July, New Years and many others . There’s Valentines Day and St. Patrick’s Day and a host of others. I was thinking, that’s a lot of decorations to store.

If you are anything like me, you are blessed with a lot of stuff but, not a lot of space to store it in. So, as I have gotten older (and find myself running out of storage for all my new creations) I thought,  ” Why not make a decoration that has interchangeable parts to it? ” So, I sat around thinking about what I could use that could be the base and fitting for all seasons. And, I have created the All-purpose wreath and the all purpose table  centerpiece. It looks great with a pillar candle in its center.

NOTE: I did not make all holiday items on the same day. I went with the idea of it being an interchangeable wreath and started with Christmas. When it came to valentines day I made those interchangeable parts  and so on. As for the flowers, I repurposed ones I already had. There are a million things you can use for each diferent holiday. I’ve listed only some ideas.

You will need:

A small wreath ( mine is the green Christmas type but you can substitute with twined wooden ones)

Floral wire or other wire

Hot glue gun and glue sticks

1/2 inch ribbon ( color or holiday design specific to wrap randomly around wreath or to create bows)

Large ziplock Baggie ( to store your wreath and other baggies that will contain each holidays interchangeable items

White craft paint if you desire to mimic snow on pine cones and to flock interchangeable wreath branches.

A  pillar candle. ( white seems to go well with all holidays)

NOTE : Some ideas of inexpensive things you can use are: Tiny Easter eggs ( plastic and wooden ones can be found in craft stores or walmart), American  flag cupcake toothpicks, Shamrock cupcake toothpicks! Easter cupcake toothpicks, small pine cones, nuts of your choosing still in their shells ( walnuts, almonds, brazil nuts, chestnuts, hazelnuts etc.), mini snowflakes, jingle bells, mini candy canes ( preferably plastic), an additional wreath to break into branches and flock with white paint.

DIRECTIONS:

  1. First separate your holiday  items.
  2. Take your wreath and place it in front of you and figure out where you’d like to place items on wreath. Put items onto wreath ( without connecting) until you have the design you like.
  3. Determine the length you need your wire to be. Hot glue each piece onto the floral wire.
  4. If you have chosen to add ribbon, place ribbon first then Place wired items into your wreath.
  5. If you are using tiny flags or shamrocks from cupcake toothpicks, I found it nicer to remove toothpick and glue two together, with wire placed inside.

CHARON’S JALAPEÑO TENNESSEE CHEDDAR PUFFS

This is a recipe she’s had for years and modified to add two  or three Jalapeno peppers. It is unfortunate that she does not know, nor do I, who to give credit to for this amazing recipe. Makes about 80 puffs.

YOU WILL NEED :

10 ounces cheddar cheese

2 cups water

2 cups of flour

8 ounces unsalted butter

2 tsp sugar

2 tsp salt

1/8 tsp cayenne

6 eggs

2-3 Jalepeno peppers seeded and ribs removed, diced very small

INSTRUCTIONS:

Preheat oven to 400 degrees Fahrenheit.

2. Grate cheese and set aside.

3. Melt butter with water, sugar, salt, and cayenne.

4. Once butter is completely melted with the water  add the flour all at once.

5. Reduce heat and stir with a wooden spoon constantly for 1 minute.

6. Pour into mixing bowl and mix with paddle attachment for 1 minute   on medium low to cool the mixture.

7. Increase speed to medium and add eggs one at a time , making sure each one is incorporated before adding the next.

8. Fold in grated cheese and Jalapeños.

9. Drop with a small ice cream scoop (or you can use two spoons) onto sheet pan lined with parchment paper or a silicone liner.

10. Sprinkle with paprika.

11. Bake for 11 minutes.

12.  Turn the pan and bake for 11 more minutes.

NOTE : Serve warm. This recipe is easily halved and once cooled, leftover puffs can be frozen.

LAMARCHE MEATLOAF

LEMARCHE MEATLOAF SERVES 6 to 10 PEOPLE

YOU WILL NEED:

About 2 lbs of chopped meat

4 cups of day old bread ( can substitute 1 and 1/2 cups unflavored bread crumbs )

1 level tablespoon of nutmeg

4 large eggs

Salt

Milk

1 cup chopped scallions ( green onions)

2 teaspoons of fresh parsley or 4 teaspoons of dried parsley

1/2 cup of  grated Parmesan cheese

1 cup of ricotta cheese that has been drained

Pepper

1/2 cup cubed mozzarella cheese

vegetable  oil

INSTRUCTIONS:

TAKE 1/2 OF A FAMILY PACK OF CHOPPED MEAT AND PUT INTO A LARGE BOWL

TAKE 4 CUPS OF DAY OLD BREAD CUBES  AND SOAK IN MILK A FEW MINUTES OR JUST USE 1 1/2 CUPS UNFLAVORED BREAD CRUMBS INSTEAD. IF YOU USE DAY OLD BREAD, WRING THE MILK OUT BEFORE ADDING TO THE MEAT MIXTURE

ADD ABOUT 1 TABLESPOON OF NUTMEG TO THE MEAT MIXTURE

ADD. FOUR LARGE EGGS

ADD SALT  ABOUT A TEASPOON OR HOWEVER MUCH YOU THINK YOU NEED

ADD 1 CUP CHOPPED SCALLIONS

ADD 2 TEASPOONS OF FRESH PARSLEY OR  4 TSPS OF DRIED PARSLEY

ADD 1/2 CUP OF GRATED PARMESAN. ( I USED PARMESAN/ROMANO BLEND)   MIX THIS ALL TOGETHER WELL WITH YOUR HANDS

THEN ADD 1 CUP OF RICOTTA CHEESE THAT YOU HAVE DRAINED OVERNIGHT IN A COLANDER OVER A BOWL IN THE REFRIGERATOR.

ADD A FEW TURNS (ABOUT 6-7) OF THE PEPPER MILL

ADD 1/2 CUP OF 1/4 INCH CUBES OF MOZZARELLA CHEESE

BLEND THIS ALL TOGETHER WITH YOUR HANDS AS WELL   SHAPE INTO A LOAF SHAPE AND PLACE INTO A PAN THAT HAS BEEN BRUSHED WITH VEGETABLE OIL   PUT SOME OIL ON TOP OF THE MEATLOAF AS WELL

COOK IN A 375 DEGREE OVEN FOR 40 MINUTES COVERED WITH FOIL   AFTER 40 MINUTES REMOVE THE FOIL AND COOK FOR ANOTHER 1 1/2 HRS   ONCE IN THE OVEN….

NOTE:

START THE SPECIAL SAUCE.(RECIPE TO FOLLOW.) I WILL CALL IT LAMARCHE  MEATLOAF SAUCE. THAT IS NOT THE NAME OF THE MEATLOAF BUT THE MEATLOAF IS SUPPOSED TO BE THE WAY THEY MAKE IT IN LAMARCHE ,  ITALY SO I NAMED IT THAT.  RECIPE FROM LIDIAS ITALY.  SHE’S AN AWESOME CHEF.