Happy Monday from the big apple!!! Look what happened this morning! More pics to come.
When I went to this craft/holiday gift show in Tupelo a few weeks ago, I spotted the cutest Christmas card holders. The only problem was, they were 50ish dollars. I’m not crafty-mcgee over here or anything, but I thought that I could duplicate them on my own for way cheaper. I was very pleased with the final product!
Here’s what you do to make one to hold your own Christmas cheer:
- One canvas, piece of wood, or whatever other medium you can dream up. I found this burlap canvas at Hobby Lobby for $11.99.
- Acrylic paint. If you don’t already have some, get some red, green, white, or even gold if you’re feeling fancy. This was about $5.00 for me.
- Burlap ribbon. I got mine for around 3.99 (after 50% off) for a big spool of it.
- Hot glue gun
- Paint brushes
- Clothespins. .99 cents of Fred’s.
- Total cost: $21.97 (this could be even cheaper if you already have paint, or if you use an old piece of wood from the shed or something).
What to do:
- Paint your canvas with whatever background color you choose. I chose a bright Christmas red. Let dry.
- Paint big polka dots all over your canvas. Don’t worry about them being perfect. Slightly asymmetrical or messy dots are cute! Let dry.
- Write lightly with your pencil whatever saying you want to use. You can skip this step if you’re confident in your handwriting skills. I just don’t have the prettiest handwriting, so I felt more comfortable having a sketch to follow. Some other ideas for saying are Joy to the World, Peace on Earth, Santa Mail, Ho! Ho! Ho!, you get the picture.
- Paint over your pencil with your green paint. Note: I originally tried to use gold, but it did not show up well, so I switched to green. Let dry.
- Flip over your canvas. Cut your burlap ribbon into 3 long strands, about 32 inches long. Hot glue the strands across the bottom of the back of the canvas. Next, cut about a 24 inch long strand. Position the strand in a loop, or upside down “u” towards the top. Hot glue ribbon down. Let dry.
- Use some more burlap to create a big bow. Tie your bow on the top of your previously glued down loop. Make sure that the bow will sit on the top of the canvas so it can be seen.
- Clip your clothes pins on the ribbon and hang from the wall. Pin all of your family and friend’s cards up to enjoy throughout the season! Merry Merry Christmas!
What you need:
- 6 potatoes, peeled and cut into 1/2 inch cubes
- 2 smallish onions, diced
- 2 carrots, peeled and thinly chopped
- 2 14.5 ounce cans chicken broth
- 1 bottle beer (or up the chicken broth to 3 cans)
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 up all-purpose flour
- 1/2 cup sour cream
- 1.5 cups milk
- toppings: sour cream, cheese, bacon, saltines
What to do:
- Combine first 9 ingredients into crockpot. Cook on high for 3.5 hours.
- During last 15 minutes of cooking, add flour, milk, and sour cream. Stir until blended. Enjoy!
Another month in the Leftovers Club! My partner this time was Angela at Mind Over Batter. Head over to her blog and check out her delicious recipes! I can’t wait to try the Banana Maple Caramel Corn. In honor of Christmas, I made peppermint bark. This is too easy and too good not to make. Who doesn’t love Andes mints? I used to stuff my pockets with them when I was leaving Benihana’s (totally normal). Anyways, when I spied Andes peppermint crunch on the shelves, I couldn’t wait to use it to make peppermint bark! It’s less crunchy than normal peppermint bark because of the creamy nature of Andes mints, which I loved as a different twist!
Andes Peppermint Bark
What you need:
- One package chocolate almond bark
- One package vanilla almond bark
- about 3/4 bag Andes Peppermint crunch
What to do:
- Line a cookie sheet with wax paper; set aside. Melt the chocolate almond bark in a double broiler (or a pot of boiling water with a glass bowl on top). This should take about 10 minutes or so. Once melted, pour chocolate onto cookie sheet and spread until smooth. Let cool for at least an hour (you can put it in the fridge or freezer to expedite the process).
- Repeat steps to melt the vanilla almond bark. Once chocolate bark is cooled, pour vanilla bark over and spread until smooth. Sprinkle with Andes peppermint crunch. I used about 3/4 of my bag. Tweak as you like!
- Let cool for 1-2 hours (or overnight). Break into pieces and enjoy!
Confession: I’ve been listening to this since November 1st. Whoops! Christmas music is just the best. Listen to the whole playlist here.
First of all, if you weren’t watching the Iron Bowl Saturday, you were just wrong. Although I’m still a little under the weather, you better believe I was running around screaming like a mad woman (or really eager Auburn fan) when this happened. There are not many games that I would watch again on ESPN classic, but I could watch this one over and over. SEC CHAMPIONSHIP Y’ALL.
Friday, we headed to Memphis and I FINALLY got to see this girl for the first time since she’s been preggers! I cannot wait for baby F to get here.
Saturday, we had Thanksgiving with the Moody’s! No pics, but it was full of yummy food (and a bundt cake disaster from yours truly), hanging out, and celebrating an Auburn win!!! I mean, I can’t even. Happy Monday and War Eagle!