Crayon Sandpaper Shirt

Continuing with Little Man's birthday week festivities, I wanted a celebratory shirt. Statement apparel, if you will. :-)

 

Since we live in Podunk, USA, my creative craft supplies are limited. (What can I make with gorilla glue and trash bags?)

 

Have no fear, rural peeps, simple DIY alert! I found this idea from a fellow Blogger (shout out to Alpha Mom) and thought, "I can do that!"

 

With three items, this little cutie is a cinch. For any occasion, any design, I highly recommend it for your next "Let's get creative...but really, you just eat the glue" art session.

 

Happy crafting!

 

 

Let's get started!

 

 

The total cost of this project was $3.88! We had an assortment of crayons, raided Dad's sandpaper stash, and grabbed the white shirt from Wally World (you guessed it, for $3.88).

 

 

With the sheet of sandpaper ready, we began coloring our masterpiece. I chose to use fine sandpaper but use whatever you have on hand. Keep in mind, the more coarse the paper...the more texture will appear on your shirt. (PS. Crayons were absolutely...100%...harmed in the making of this shirt!)

 

Here's the final result. Look out, Van Gogh! By the way, this is an excellent use for those tiny crayon remnants you've been keeping because you "might use them one day". Today is the day!

 

 

If you are transferring a number or letter, keep in mind it will be a mirror image so be sure to draw on the opposite side of your sandpaper.  After I traced my "3", I cut it out...along with a piece of cardboard to insert inside of shirt, to prevent the color from bleeding. (I saved the remaining sandpaper art for another project...I might use it one day. Ha!)

 

Position your art on the shirt (art side down), make sure the cardboard lines up underneath.

 

Cover sandpaper with thin towel and iron for about 30 seconds on high heat (cotton setting). Make sure your steam is off.

 

 

Remove towel and peek at the design. If you are satisfied with the transfer, remove sandpaper. If you need more color, continue ironing for another 15-20 seconds.

 

TAAADDAAA,  you should now feel so crafty! Looks great!

 

To seal the transfer, place a couple of paper towels over design and iron for about 10 seconds. This will absorb any extra crayon residue. Finally, throw shirt in the dryer for about 20 minutes to set the color and be sure to wash it by itself the first time.

Well, there you have it! Adorable. Get creative and if you make one of your own, I'd love to see it so be sure to share. (Click here for a handy dandy printable.)

Dirt Cake, Dig In!

Little Man's birthday week festivities are in full swing! Because our family and friends are spread from hither to yonder (yep, that's a real thing), his celebration ends up spanning a ten day period. I hear no one complaining...especially not him!

One of his favorite traditions is Aunt Rekah's special birthday cake. Every year, she creates a treat that makes him momentarily (and rarely) speechless! It's lovely...and the cake is great too. Ha!

This par-tay was no different!With his new interest in bugs, Sista rolled out a first-class dirt cake...ADORNED WITH THE BIGGEST CREEPY CRAWLERS I've ever seen. Eeek!

 Those better not end up in my bed later.

Needless to say, he was a happy...happy boy.

For the first time, I found myself saying..."Let them eat dirt"!  

Another successful culinary creation! Thank you, Aunt Rekah!

Dirt Cake

Ingredients:

1 box instant chocolate pudding mix (I used Sugar Free/Fat Free)

2 cups milk, to prepare pudding

1 14 oz can sweetened condensed milk

8 oz cream cheese (I used Neufchatel), room temperature

8 oz Cool Whip (I used Lite), thawed

18 oz package of Oreo cookies

 

Directions:Mix chocolate pudding according to directions and place in fridge.

 

Chop up all Oreos in food processor.

 

Beat sweetened condensed milk, cream cheese, and Cool Whip until well mixed.

 

Cover bottom of 9x13 glass pan with layer of half the Oreos. Layer with chocolate pudding. Cover with cream mix. Layer remaining Oreo mixture on top.

Decorate with gummy worms, bugs, flowers, etc.

Refrigerate for about 20 minutes or until ready to serve.

 

Dig in! Literally. Ha!

 

(Click here for a handy dandy printable. To purchase larger than life bugs of your own, here's a link.)

 

 

Berries & Cream Cupcakes

At the risk of completely dating myself, I will quote one of my tween favorites...

"Roll the stone away, It's Independence Day!"

Oh, Martina...where would my stone-washed-Rockies-wearing-self be without you? Probably still staring at my NKOTB poster and talking on my Swatch phone.

With that thought, let's have a cupcake (and "Light up the sky, like the fourth of July")...it's Independence Day!

"Let freedom ring, let the white dove sing!"

Berries & Cream Cupcakes

Cupcake:

1 box yellow cake mix

3/4 cup finely chopped strawberries

2 tablespoons water

1/3 cup vegetable oil

3 large eggs

Fresh berries for garnish (optional)

Icing:

1 stick butter, room temperature

6 oz. cream cheese

1 teaspoon vanilla extract

2 cups powdered sugar

Combine mix, water, oil, and eggs until thoroughly mixed. 

Gently stir in strawberries. 

Fill muffin tin (liners optional) cups half full until mixture is gone.

Bake in 375 degree oven for 20-22 minutes or until golden brown. Set aside to cool on wire rack.

While your kitchen fills with the heavenly aroma of baked goods, prepare the icing by beating butter, cream cheese, and vanilla together. Slowly add powdered sugar until thoroughly mixed.

Pipe on top of cooled cupcakes and sprinkle with your choice of berries as garnish.

Lovely AND delicious, making it the newest addition to the Eye-Catching Edibles.

Enjoy and HAPPY 4TH!

(Click here for a handy dandy printable. You can also pick up the July issue of North Texas Farm & Ranch Magazine to see them paired with Super Hunk's famous Rib recipe.)

Ambush Blog Makeover!

Greetings, friends!

Whoosh, it's been a busy few weeks with a complete S&S makeover underway...ambush style. We went from brown paneling and shag carpet to...well...this! Lovely, don't you think?

With over a year of blogging under my belt, it was time for a complete overhaul. When I started, it was ALL foreign. I literally thought "HTML" was shorthand for "Hotmail".

Turns out...nope.

12+ months and MANY hours of research later...I'm all better, up to speed, feeling less blonde (some days).

Since it's the day of the big reveal...here goes!

Taaaaadddaaaaaaaa!

The design is all new, more basic colors with clean lines. This will allow for more color within the body of the blog posts to stand out (and prevent your senses from completely shutting down).

The sidebar ----------------------------------------------------------------------------------} over here...also has a new look...with a couple of extra buttons to breakfast, lunch, and dinner ideas.

Also new for the sidebar ------------------------------------------------------------------} over here are these links, inspired by your requests.

 &

 

There is also an option for a handy dandy printable on each future recipe at the bottom of the post (be patient, I'm still updating all past posts). No more scrolling from the bottom...to the top...back to the bottom again while you're cooking. Read through it and click at the end of the post on the link, printing one page is better than ten...says your printer.

 

Foodie Friday will start later in the month. Each Friday, I will share a few of the scrumptious finds that I've been cooking. New recipes from some of our favorite Foodies, just in time for your weekend. If you have one you'd like to share, shoot me an email.

 

Finally, the part that makes me break out in a happy dance, our new Guest Contributors. I won't spoil it for you today but these five ladies are elevating S&S to red carpet status. From interior design tips to super crafty DIY projects, you won't want to miss a minute!

 

So many more things to come (Cooking 101 Tips & Tricks, Cooking with Courtney Info, etc), I hope you'll stay tuned.

 

Enjoy and may you find something that makes your life even more delicious!

 

 

Baked Oatmeal

This is a recipe where oatmeal haters and oatmeal lovers find common ground. For the worldwide cause of eating more fiber, let us unite!

If you're like me, the texture of regular oatmeal makes your toes curl. You'd rather crawl in a dark corner and rock uncontrollably than eat one spoonful. Blah!

There's hope!

My bestie, Rekah, first made this recipe for me while visiting her little oasis in the Texas panhandle. I was skeptical because of my above mentioned aversion to slimy oats.

I awoke, stumbled to the kitchen, my senses were awakened by the sweet smells of deliciousness!

To my surprise, it tasted magnificent and was void of any slimy gooeyness.

And it's also a SUPER EASY recipe! For you, I offer this gift...

Baked Oatmeal

1/3 cup melted butter
2 large eggs
1 cup brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
a pinch of ground cloves (big pinch, little pinch, you decide!)
1 1/8 cup milk
3 cups quick oats (uncooked)
Add nuts or dried fruit (chocolate chips are good too if you're feeling adventurous.)

Combine first nine ingredients in mixer (you can also use a hand mixer...or a whisk if you want a workout) until well combined. With mixer on low, slowly add oats to mixture. Stir in nuts, if desired.

(Hey goober, the paddle must be in the mixture in order to mix. I'm a dork!)

(I added 1/4 cup chopped pecans to mine. Feel free to add more or less, go crazy!)

Pour into favorite greased baking dish (I have also used a 9x13, it makes the oatmeal a little thinner).

You can prepare and store it covered in the refrigerator, baking it the next morning. I often make it for the weekend because it's a fast, satisfying breakfast before Sunday church.

Bake in 350 degree oven for 35-40 min. If you use a larger pan (9x13), check on it occasionally as it won't take as long to cook.

Serve warm with milk poured over. Top with fruit of choice! Enjoy!

PS. It's kid approved! Yum!

 

(For your handy printable, click here. Right-click in the document and choose Print.)

 

 

Handsome Peanut Butter Pie

A great many things can be solved with kindness, even more with laughter, but there are just some occasions that require PIE!

Father's Day is rapidly approaching and I know you're planning a multitude of festivities. Well, what better way to say "I love you this much" than a big ol' peanut butter pie?!

I believe in this pie, I support this pie, I've vowed to live out my days with Super Hunk, Little Man...and this pie. (How many times can I type the word "pie"?)

Give it a try. It's simple, delicious, and the dessert featured in the June issue of North Texas Farm & Ranch Magazine (which automatically elevates it to star status).

Serve it up, hug it out, and high five all the super duper dads in your world.

Handsome Peanut Butter Pie

1 graham cracker crust

1 pkg. instant chocolate pudding mix

2 cups cold milk (cut in half)

4 oz. (1/2 block) cream cheese

1 pkg. instant vanilla pudding mix

3/4 cup creamy peanut butter

2 cups whipped topping

1 tablespoon Nutella

1/3 cup milk chocolate chips, chopped

In small mixing bowl, whisk chocolate pudding mix with 1 cup of milk. Add nutella and mix thoroughly (it will be thick).
 

Pour in bottom of crust. (I used a disposable pie plate because we are planning a backyard bash. Besides all the regular "outdoor dining" challenges, I didn't want to add mangled pie dish to my list. And, let's face it, Dad prefers functional over frilly.)
 

In large mixing bowl, beat cream cheese and remaining milk together. Slowly add vanilla pudding mix, peanut butter, then 1 cup of whipped topping until combined.
 

Layer on top of chocolate mixture in pan (reserving about 3 tablespoons for top).
 

Spread remaining whipped topping as third layer.
 

Place reserved peanut butter filling in piping bag or Ziploc bag with corner trimmed. Squeeze small drops to dot top of pie.
 

Sprinkle with chopped chocolate chips.
 

Refrigerate for 3-4 hours before serving.
 

Words of wisdom: Today's pie for tomorrow's breakfast is a beautiful thing...err, handsome! :-)

Enjoy!

 

Italian Broccoli Pasta

I'm a sucker for all things P-A-S-T-A.  While my waistline can't handle it on a regular basis, I say "everything in moderation". Where's my Kit Kat? Just kidding (maybe).

Most of my beloved pasta dishes are served warm. With a summer heat wave around the corner, I can't imagine sucking down a steaming pile of spaghetti. To satisfy my craving (and keep from spontaneously combusting), I whipped up the following solution to my hankering.

It's so deliciously easy, I think I'll give myself an early release from the kitchen tonight. I almost feel guilty.

I said "almost".

2 cups broccoli florets, steamed
10 ounces bowtie pasta (Farfalle)
1 tablespoon olive oil
1/8 cup olive oil
1 teaspoon garlic salt
2 tablespoons dry Italian salad dressing mix
1/2 cup diced mozzarella cheese
1 tablespoon fresh parsley, chopped
1/2 cup pepperoni, sliced in strips
1/2 cup cherry tomatoes, quartered

Boil pasta according to package directions. Once cooked, drain and toss with one tablespoon of olive oil.

Pour in large mixing bowl and add broccoli, sliced pepperoni, tomatoes, and parsley. Take a moment to appreciate the beauty of this bowl...ahhhhhhh.

Whisk remaining olive oil with Italian dressing mix. Pour over pasta mixture and toss to coat. Sprinkle salt and stir. Next comes my favorite part, mozz-a-rella.

 

Say cheese!

 

Mix it all up and refrigerate for about 30 minutes before serving.

Reserve a few pepperoni slices and a little fresh parsley for garnish and you have an entire meal in one bowl. Easy, breezy, beautiful summer meal!

 

(Tip: For leftovers, you may need to toss with a little extra oil to give it new life. The cold pasta can soak up all the original goodness...oil hog!)

Now grab a fork and enjoy!

 

(The first time my toddler had this dish, he actually said "Mmmmm, good broccoli". Yep, that's quite an endorsement!)