Fun Friday: Rainy Day Projects

Since Tropical Storm Andrea is heading our way, and many if us will be stuck in the house. I found some great DIY projects you can do with the kids or you can do solo.

Tape painting: 

Here is how we did it: – bought a big canvas and sprayed it metalic gold (2 layers) – added a pattern using washi / masking tape – painted the shapes using different colors acrylic paint – gently remove the tape

Kid Fun Project: 

Supplies Used:

Old Cookie Sheet with edges cut off (if you want it to be magnetic…or you could just used an old picture frame.)

Fabric to cover the backing

Mini Clothes Pins (I found mine at a local fabric store, Pacific Fabrics)

Colored Cardstock

Boxes are made out of a Jiffy Cornbread Box cut in half

Hot Glue Gun

Heavy Duty Magnets

If it were up to me, Tacos or some other form of Mexican food would be listed for every night of the week.

Sadly my husband doesn’t agree and appreciates a bit more variety!

So, I sat down and began writing down about 30 meal ideas.

They are color coded in a way that works best for me:

GREEN: Meat Dishes

TAN: Other/Misc.

WHITE: Crock Pot Meals

BLUE: Mexican & Italian Dishes

YELLOW: Easy & Quick

The goal is to not have too many of the same color each week. And to rotate through the stack of recipes before you start using them again.

(However, Tacos will still be eaten weekly in our household! 

Once a week… I can sit down and plan the meals for the menu.

On the back I’ve written all the ingredients needed to make each meal.

This way, when I go to make my shopping list…It’s pretty quick and painless.

Content Credit: http://sarahpotterphotography.com/diy-menu-board

Fun Friday

Goodbye 80 degree weather and HELLO 36 degree weather. Since it is suppose to be cold I have decided to give you best of both worlds some great recipes and a great D.I.Y project. 

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Read more at http://www.kevinandamanda.com/recipes/dessert/cookies-n-cream-oreo-fudge-brownies.html#ixzz2J03YRsL7

How neat is this? I think I am going to try this D.I.Y project out! Great little gift just to give to friends! 

Have a great weekend! And bundle up in this weather. . . .  



-Denea Duran

Fun Friday: Flu Keep Away

If you have not noticed everyone is catching the nasty bug called the flu. It is the worst epidemic seen by the CDC in years. Please do everything to keep yourself protected from the flu.

If you know someone is suffering from the flu here is a great gift to leave on their front porch for them. I'm sure they will need a little pick me up!


22 Deaths in SC read more........

http://www.wltx.com/news/article/216270/2/Flu-Claims-22-Lives-in-South-Carolina


-Denea Duran

Fun Friday: New Year, New You

New year means a new you.... Right?! Well im sure on Facebook this weekend everyone will post their new years resolution. Instead of taking something big like (working out everyday for 30 minutes) which Im sure everyone would love to do that but sometimes my schedule does not allow me to do such.  Just follow some simple tips to improve your health, body and skin! 

 

-Denea Duran

Fun Friday

 This fun friday is southwestern style! Here are some spicy recipes that will have your family begging you to make it again! Have a great weekend.



Chicken taco chili...only about 200 calories a serving and made 8 servings! 1 can black beans, 1 can kidney beans, 1 can corn kernels, 16 oz tomato sauce, 28 oz diced tomatoes, packet taco seasoning, 1 tbsp chili powder, 3 boneless chicken breasts. 6 hours high or 10 hours low in the crock pot.

Rachael Ray's Southwestern Chili Con Queso Pasta Bake1 pound penne rigate (ridged penne)
1 1/2 pounds ground beef
1 tablespoon ground cumin (1 palmful)
1 tablespoon roasted ground coriander (1 palmful)

2 tablespoons chili powder (2 palmfuls)
Coarse black pepper
1 large yellow onion, chopped
3-5 garlic cloves, chopped (we really like garlic so I put in more, the recipe calls for 3)
1 jalepeño
2 tablespoons butter
2 tablespoons all-purpose flour (2 palmfuls)
2 cups milk
3/4 pound cheddar cheese (about 2 1/2 cups)
1/4 cup fresh cilantro leaves (a generous handful), chopped
1/2 cup fresh flat-leaf parsley leaves (a few handfuls) chopped
1 14-ounce can diced fire-roasted tomatoes

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center.

While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.

In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.

Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

It says it makes 4 servings, but with a salad, can easily feed 6! It was another hit in our house! I also think it would do well in a crockpot to take to a potluck. Just add a bit more milk to the cheese mixture so it doesn't get too dried out. I'm going to try it for the next potluck we have and we usually have plenty of potlucks throughout the year!




Tex-Mex Chicken Salad

                                           

6PointsPlus Value

Prep time: 20 min

Cook time: 25 min

Serves: 6

               

Ingredients 1 1/4 pound(s) uncooked boneless skinless chicken breast(s) 1/2 cup(s) fat-free mayonnaise 1/4 cup(s) fat-free sour cream 1/2 tsp ground cumin 1/4 tsp chili powder 1 small sweet red pepper(s), chopped 1 small green pepper(s), chopped 2 medium uncooked scallion(s), sliced 15 1/4 oz canned yellow corn, drained and rinsed 1 cup(s) canned black beans, drained and rinsed Instructions Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.) In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving. Chili Rellenos Casserole 1 lb. grass-fed beef 1/2 onion, chopped 2 cans whole green chilies 1 can green chilies, chopped longhorn cheese 4 eggs 1 1/2 cups milk 1/4 cup flour red pepper ~ Directions: Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. In a casserole dish, place whole green chiles on the bottom. Top with cheese, then meat. Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish. Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown. Content Credit: http://greencattlebeef.com/blog/index.php/must-make-casserole/ -Denea Duran 

Fun Friday

Here are some great DIY projects that are cheap, and most of the tools you have laying around your home! Enjoy!


This punch was AMAZING … so good. Very refreshing, very crisp … perfect for a baby shower! I found the recipe on Pinterest, but here it is for y’all as well:
1 cup Countrytime Lemonade mix {or the likes}
2 cups cold water
1 can of chilled pineapple juice {46 oz}
2 cans chilled Sprite {or the likes}
Mix together and add lemon slices to make pretty … FIN.

Content Credit: http://www.froggyandthemouse.com/events/you-are-my-sunshine-a-baby-shower

Here's the method: All you need is a sharpie (any color) and a porcelain dish that you want to permanently alter. You can even use super cheap mugs from the dollar store to create gifts or party favors. Just draw on the surface of your mug and bake it for 30 minutes at 350 degrees. Allow them to cool completely before washing or using.

Photo Centerpiece How-To... Disassemble three like-sized frames, setting aside their fronts and discarding their backings. Paint or stain wooden frames desired color; let dry. Upload or scan photographs into a computer. With editing software, make the images black and white, and resize them to fit your frames. Print them onto vellum paper with an ink-jet printer. Slip the images into the frames. Using cloth tape, hinge frames together to form a triangle. Stand frames around a candle in a protective glass holder. Content Credit: http://www.weddingbycolor.com/soontobekelly -Denea Duran

Fun Friday: Summer

Today is just a great day! First and foremost its Friday and it is my favorite time of the year! Summer time!  The perfect way to spend summer is by the pool, listening to great music and eating yummy food. This blog covers 2 out of 3 , great music and awesome recipes!

Summertime Tortellini Pasta Salad

19 oz. bag cheese filled tortellini (I prefer the tri-colored)
Small Container Grape or Cherry Tomatoes, cut in half
4 oz. can sliced black olives
1/2 large yellow bell pepper, diced
1/3 c. red onion, diced
1 c. Zesty Italian Dressing
3/4 c. freshly grated Parmesan
2 Tbsp. fresh parsley, minced
Cook cheese tortellini according to package directions. Drain and rinse under cold water.
Combine all ingredients in a large bowl. Cover and refrigerate at least 2 hours until chilled through.

Roasted Shrimp & Broccoli

1. Heat the oven to 425.
2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.
2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)

3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”

And that’s your dinner!
I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit.

Recipe: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Tomato-Watermelon Salad with Feta and Toasted Almonds

Ingredients

• 8cups1 1/4-inch chunks seedless watermelon (about 6 pounds)
• 3poundsripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
• 1teaspoon(or more) fleur de sel or coarse kosher salt
• 5tablespoonsextra-virgin olive oil, divided
• 1 1/2tablespoonsred wine vinegar
• 3tablespoonschopped assorted fresh herbs (such as dill, basil, and mint)
• 6cupsfresh arugula leaves or small watercress sprigs
• 1cupcrumbled feta cheese (about 5 ounces)
• 1/2cupsliced almonds, lightly toasted

Preparation

• Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
• Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

Read More http://www.bonappetit.com/recipes/2006/08/tomato_watermelon_salad_with_feta_and_toasted_almonds#ixzz1yXM67z8s

-Denea Duran

Fun Friday: Secret Menu

Okay. Okay. I will share something with you. I do not know if you are aware, but most restaurants/ fast food places and coffee shops have a public menu... and then there is a "secret menu." Jamba Juice, one of my favorite smoothie shops, has the secret "Fruity Pebble Smoothie. Well, here is the Starbucks Secret Menu! This should start your mornings off right!

-Denea Duran

Fun Friday: Food Edition

Welcome June 1! Today is the start of something amazing.... (At least I would like to think so!) That means summer is officially right around the corner. When summer hits, my appetite seems to disappear. So, here are filling recipes for your summer pallet!

Green Bean and Whole-grain Penne Salad

• 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
• 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta
• 1/2 cup mayonnaise
• About 1/3 lb. Roquefort cheese
• 2 tablespoons red wine vinegar
• 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
• 5 crisply cooked thick slices bacon, crumbled
• 1/2 teaspoon freshly ground black pepper  

Preparation

1. 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
3. 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
4. Note: Nutritional analysis is per 1-cup serving.

Note:

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

Baked Potato Salad 

Preparation time : 50 mins. | Serves 6 persons


This baked potato salad looks like baked potato casserole but it tastes different due to dressing of mayo, cream and yogurt. You may also add cooked meat to make it more tasty and rich but I like this salad with vegetables only.

Ingredients:

4 medium size potatoes
4-5 green onions (chopped diagonally)
2 green capsicums (chopped)
3-4 green chilies (chopped)
1 cup fresh cream
1/2 cup yogurt (drained)
1/3 cup mayonnaise
1 tsp Tabasco
1 tbsp sugar
Salt to taste
2 hard cooked eggs (sliced)
1 tsp paprika

Procedure:

1. Boil potatoes for just 20 mins. so that they would not become completely soft, then peel and cut into large pieces.
2. To prepare dressing combine fresh cream, mayonnaise, yogurt, tabasco, paprika, salt and sugar in a large mixing bowl.
3. Take a greased baking pan of suitable size and one by one make layers of capsicums and boiled eggs. Pour the dressing onto the veggies and put pieces boiled potatoes over the layers and sprinkle spring onions and green chilies onto the top. Place the pan in oven for just 20 mins. at 350 degrees F.

Roasted Chicken and Bow Tie Pasta Salad

• 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
• 1/3 cup fresh orange juice $
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• 1/4 cup fresh lemon juice
• 2 tablespoons extravirgin olive oil $
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• 1 tablespoon stone-ground mustard
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons rice vinegar
• 2 cups shredded cooked chicken breast (about 2 breasts)
• 1 1/2 cups seedless red grapes, halved
• 1 cup thin diagonally cut celery
• 1/3 cup finely chopped red onion
• 1/3 cup coarsely chopped walnuts, toasted
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
2. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.

Creamy Yogurt Fresh Fruit Salad

This is an easy side dish that you can throw together right before dinner . . . one of the saddest things about summer ending is that you don't have access to as many delicious fruits; thankfully this salad can be adapted to whatever fruit is in season.

2 cups strawberries, sliced
2 fresh peaches, sliced
2 bananas, sliced
2 cups grapes
1 (8 oz) container of plain or vanilla yogurt
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon vanilla extract
lime juice

Mix together the fruit in a large bowl. Mix in about 3 Tablespoons of lime juice to keep the fruit from going brown (plus it adds great flavor!). In a small bowl, mix together yogurt, lemon juice, sugar, and vanilla. You can either serve the yogurt mix to the side of the fruit (and use it as a dip) or mix it right in with the fruit to make a salad (as I did in the picture). Both ways are yummy!

**Some of my other favorite fruits to use are blueberries, kiwis, cantelope, and pineapple. You really can use whatever fruit you want!

Taco Salad

Ingredients

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

Directions

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

-Denea Duran

Fun Friday: Happy Mothers Day

First and Foremost, I would like to acknowledge all of the mothers in the world. Happy Mothers Day and may your day be filled with the love you bring into your childrens lives.

"Being a full-time mother is one of the highest salaried jobs in my field, since the payment is pure love." ~Mildred B. Vermont


Here are a few DIY projects that everyone can make for their Mothers Day Gift. The best part about it is that it is afordable and cute!

Photo Vase DIY

They will have several colors to chose from…just pick your favorite! I found the product to be easy to work with and quick. I love a quick transformation. A few bare wood picture frames and some wood glue is all you will need….here we go…



A soft cloth, rubber gloves and a work surface you don’t mind getting messy is helpful. Squirt your Color Express out and dip your cloth in the stain. Rub onto the wood…wiping off the excess. What I love about this product is the ability to have a rich color…but yet still see the grain of the wood. I found it to be smooth and even too. It is water-based…so easy cleanup! The stain also dry’s quickly. I only did one coat…but you could do a few to make the color more intense.



When the 4 frames are dry you can glue them together. A thin bead of wood glue does the trick.

I stood mine up on newspaper and allowed it to dry. You can touch up any spots you may have missed with a sponge brush.


I picked out four pictures (from past summers…oh their little faces…sigh…) and popped them in the frames.

A favorite flower in a glass jar or vase…can be placed in the center.





http://cleverlyinspired.com/2012/05/diy-photo-vase-sponsored-by-minwax-express-colors/

Easy Candle Upcycle

Do you have candles that look like this? If the answer is yes then you can do something with

your candles that are so creative.

This was such an easy project to do. I can't believe I never did this before.

All I needed to get were these wicks from Michael's and one new glass container. I decided to get a new glass container because it was only $1 and I needed something clean to pour the first candle in. Then you can start cleaning out the old ones and reusing those glass jars.

Step 1: Melt your first candle down completely. I put mine in a pot of boiling water. It only took about 5 minutes for the candle to turn to liquid.

Step 2: Place the new candle wick in your clean jar. I wrapped it around a popsicle stick so it wouldn't fall over.

Step 3: Pour melted wax into new jar. Let cool completely.

Step 4: Once the first layer of wax was completely hard, I melted the next candle down on the stove and poured it over the first layer. Repeat with one more layer or until your glass container is full.

Step 5: Cut the wick. Burn and enjoy your new candle!!

Hope you all enjoy!

-Denea Duran