Craft

I saw this idea over at Tip Junkie and decided to try it out for a friend's birthday. Here are some pictures, they aren't very good because #1: the camera batteries were dying and #2: I forgot to take the pictures at home so I took them in the car (not the best idea!)

I found the Starbucks Frappuccino packs on sale awhile ago and so I bought one and after forcing myself to drink the Frap, I washed the bottles, took off the labels and then ran them through the dishwasher. Then I took scrapbooking paper and covered the box, cutting it to fit and then using double-sided tape to apply it. Then I cut the circle tops from a piece of scrapbook paper and stuck it to the lid using the double-sided tape. Then I had the ribbon left over from another project and I used that to tie around the bottles. Then I filled each bottle with a different kind of candy. It isn't as nice as the ones on Tip Junkie, but I think it turned out cute!

This would make a great birthday gift, teacher gift, secretary gift or a "just-because-I-like-you" gift too

Memorial Day Picnic Recipes

I am posting this week's recipes early and will not be posting a recipe on Friday of this week. We are having a picnic/open house type thing to have our Life Group (bible study) people over to see our new house. Here is my menu and recipes for the things I will be serving.

MAIN DISH:
Hamburgers
Hot Dogs

SIDES:
Antipasto pasta salad
Marinated cucumbers
Frog Eye salad
Baked Beans
Mr. Man's homemade salsa

DESSERTS:
Strawberry Chocolate Pie
Raspberry lemonade cupcakes
Brownies

BEVERAGES:
Iced tea
Water
Lemonade
Soda Pop

Marinated Cucumbers

INGREDIENTS:
4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
3 tablespoons sugar
1/2 teaspoon salt
dash pepper
*Optional: add 2 T chopped dill

Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.

Antipasto Pasta Salad

Don't let the long list of ingredients scare you. This goes together easily.

INGREDIENTS:
1 lb seashell pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago cheese, diced
1 (6 oz) can black olives, chopped
1 red bell pepper, diced
1 green bell pepper, diced
salt and pepper to taste
3 tomatoes, chopped
1 (.7 oz) package dry Italian dressing mix
3/4 c olive oil
1/4 c balsamic vinegar
2 Tbls dried oregano
1 Tbls parsley
1 Tbls grated Parmesan cheese

Cook pasta. Drain and cool under cold water. In a large bowl combine pasta, meats, Asiago cheese, olives, bell peppers and tomatoes. Stir in Italian dressing mix. Cover and refrigerate for at least one hour. Whisk together olive oil, vinegar, oregano, parsley, Parmesan cheese and salt and pepper. Pour dressing over salad just before serving.

Frog Eye Salad

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Strawberry-Chocolate Pie

INGREDIENTS:
2 c strawberries
1 1/3 c sugar
2 tsp vanilla, separated
16 oz cream cheese, softened
3 Tbls milk
7 oz Hershey bar 1 pie crust

Melt Hershey bar with about 3 Tbls milk over very low heat; stirring occasionally until smooth. Stir in 1 tsp vanilla. Pour into baked pie crust and refrigerate until firm. Soften cream cheese and stir in 1/3 c sugar, 1 tsp vanilla and a small amount of milk. Spread cream cheese over top of chocolate layer. Wash and hull berries. Dip berries into sugar and set close together on cream cheese layer. Refrigerate 1 hour before serving.

Raspberry Lemonade Cupcakes

INGREDIENTS:
1 (18.25 oz) box lemon cake mix
2 tsp sugar free lemonade mix
1/4 tsp ground nutmeg
1/2 c sour cream
3 large eggs, slightly beaten
1/2 c seedless raspberry preserves (must be seedless)

FROSTING:
4 c powdered sugar
2 tsp sugar free lemonade mix
6 Tbls unsalted butter, melted

Preheat oven to 350 degrees. Line 20 muffin cups with paper liners. In large bowl, combine cake mix, lemonade mix and nutmeg. Add 1 c water, sour cream and eggs. Beat with an electric mixer on low speed for 30 seconds, until well blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl. Spoon batter into muffin cups, filling halfway. Place a teaspoonful of raspberry preserves in the center of the batter. Spoon remaining batter on top. Bake for 20 minutes or until tops spring back when lightly touched. Cool cupcakes 5 minutes in pan, then remove to wire rack to cool completely.

For frosting, combine the powdered sugar, lemonade mix, melted butter and 2 T water in a medium bowl. Beat with electric mixer on medium until blended. Add more water if needed to bring to a spreadable consistency. Spread icing on top of cupcakes, leaving a slight depression in the center. Spoon remaining preserves into the depression.