Saturday, 29 October 2011

New Hats and Mittens

Here are a few of the new hats and mittens that I've been working on for people.....I have much more to come many ideas, just not enough time  :)  I'm working on some more different styles for little boys, since the variety for boys is lacking a little.

Glass Tile Magnets

I love to put pictures and little notes up on our fridge at home, but I really dislike all the magnets that I have that are full of advertisements from pizza places, drugstores, and whatever else.  I saw this quick project in a magazine and had to try it.  I must say it they look a lot nicer than the magnets I was using.  You can buy the tiles from Home Depot, or maybe even ask if they have any damaged ones that they would give you for free or at least discounted.  My brother-in-law owns a tile store, so he hooked me up with a box full of ones that they had sitting around as left overs.....Thank-you, Mike!

Items needed:
  • Magnet Sheet (I found some at the Dollar Store) - Use stronger magnets if you want to hold up heavier items
  • Glass Tiles, in whatever colour you want
  • Glue Gun
  • Scissors

1. Cut the magnet sheet into the size needed to fill the entire back side of the tile.

2. Using the glue gun, glue the magnet to the back of the tile.

3. Allow time to dry, and Voila!!!  You have beautiful, new magnets!!!!:)

Tuesday, 25 October 2011

Spicy Orange Chicken

I found this recipe yesterday and has to make it for dinner last night.  It was absolutely delicious, and made alot. It was time consuming for me because I don't have a deep fryer, but if you were to use a deep fryer, it would go ALOT quicker.  But I must say that it was worth all the effort.  I added extra red pepper flakes because we like our food a little more spicy.

Spicy Orange Chicken


  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2" cubes
  • 1 ½ cups corn starch
  • 1 cup panko bread crumbs
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)
Orange Sauce
  • 1 ½ cups water
  • 1/4 cup orange juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest, grated
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root, minced
  • ½ teaspoon garlic, minced
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water

1. Combine corn starch, salt, and pepper in a bowl. Prepare a bowl with beaten eggs and another with panko bread crumbs.

2. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

3. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

4. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Rocky Road Bars

Rocky Road Bars

I got this recipe from John's Oma, who makes some of the best cookies, cakes and squares.  It's a fool proof recipe, that even your kids could make, but so delicious!!! 

  • 1 1/2 cups Honey Maid graham crumbs
  • 1/2 cup melted butter
  • 1 1/2 cups shredded coconut
  • 1 1/2 cups chopped nuts
  • 1 pkg semi-sweet chocolate chips
  • 1 1/2 cups of mini marshmellows
  • 1 can sweetened condensed milk
  • 3 squares Baker's semi-sweet chocolate, melted
1. Preheat over to 350 F.  Mix crumbs and melted butter; press firmly into the bottom of a 9X13 inch pan.

2. Layer coconut, nuts, chocolate chips, and marshmellows evenly over crumbs.  Drizzle condensed milk evenly over top.

3. Bake for 25-30 minutes or until golden brown.  Remove from oven, drizzle melted chocolate; cool.

            (makes 36 bars)

Friday, 21 October 2011

Sheet Music Christmas Tree Cones

Materials Needed:

  • Styrofoam cones in varying sizes (I used bristol board rolled into cones)
  • sheet music, approximately 5-10 sheets per cone  
  • scissors
  • hot glue gun
  • hot glue sticks

Cut Sheet Music

Use scissors or a paper cutter to cut sheet music into approximately 1-1/2-inch-wide strips. Cut "fringe" that is approximately 1 inch long and 1/4 inch wide along one side of each sheet music strip. Be careful not to cut all the way through the sheet music.

Create 'Eyelashes'

Roll each fringed sheet music strip into a tight cylinder. Unroll and gently use your fingers to separate the fringe.

Glue Music

Using your hot glue gun, apply glue to the base of the tree form. Then press top edge of a sheet music strip onto hot glue. Hold for a few seconds until glue hardens and cools.

Cover Tree

Continue to apply glue and sheet music in rows around and up tree.  Overlap each row slightly to achieve a fuller look. For a balanced look, make three trees in varying height.  Tip: you could also use scrapbook papers, newsprint, tissue paper or wrapping paper for a different look!!

Thursday, 20 October 2011

Blackened BBQ Chicken Pizza

This is a simple, but tasty recipe!!!!

  • Pizza Shell (or if your ambitious, homemade pizza dough)
  • Montreal Steak Spice Rub
  • Bullseye BBQ Sauce
  • Mozzerella Cheese
  • 1-2 Chicken Breasts
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • Fried Onion (optional)
1. Heat frying pan on medium-high heat, add extra virgin olive oil.  Mix together the paprika and chili powder on a plate and dip both sides of the chicken breast in it, and put in pan.  Cook until no longer pink, or juices run clear.  If your topping the pizza with onions, slice thinly and fry in the same pan after you remove the chicken.

2. Meanwhile, spread a thin layer of Montreal Steak Spice Rub over the crust, and then top with the BBQ sauce; cover with shredded mozzerella cheese. 

3. Shred the blackened chicken with two forks, and spread evenly over cheese.  Top with fried onions.

4. Cook for 15-20 minutes at 400 C.

Served with a side salad.