Homemade Play Dough — Colourful Palate. Homemade Play Dough This week has been very special because my sister and her family have been visiting. My sister has a sweet daughter who is such a little honey! We’ve been having such fun playing together. After being here a week, they’re leaving tomorrow so I’m going to miss little Katy so much. When I was growing up I played with play dough quite a lot, make believing I was working a bakery or restaurant. Homemade Play Dough 1 cup salt2 cups white flour2-4 tbsp. cream of tartar2 cups boiling water2 tbsp. oilFood colouring and flavour extracts of choice Mix the first three ingredients together. Look at those eyes! “Auntie Charissa, photo shoots are soooo tiring!”
Hope your kidlets enjoy this as much as my niece did! What crafts do you do with your children (or little friends in your life)? Leave a comment...I'd love to hear from you! ↑ Back to top. The BEST Play-Dough Recipe. Have you ever made play dough and it just fell apart?? Well… not this time. This recipe will make play dough that is seriously the closest thing to store-bought you’ll ever make. No falling apart or drying out (as long as stored in a sealed container). It will last up to 6 months.The secret to this recipe?? Two things: First, Cream of Tarter… it’s what helps the dough stay together. and Second, not a lot of salt… all that salt dries out your dough! Ready to make it? Ingredients: 1 C Flour 1 C Water 1/4 C Salt 1 TBSP Vegetable Oil 2 tsp Cream of Tarter Food Coloring (actual coloring or a kool-aid packet will do) Sparkles (If you wanna be a fun mom!)
Pour in all ingredients. Stir until everything is mixed well. Once the mixture is (mostly) clump free. Stir. Stir, Stir Stir.Just keep stirring until the Play Dough is formed. Remove from heat, and knead by hand. Once cooled it’s ready to go. What a fun thing to do on a rainy day! # kristanlynn xoxo UPDATE- answering your questions: Watermelonade Recipe at Epicurious.com. Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon.
This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. 100 Delicious, Dirt-Cheap Recipes for the Starving Student. Most students don’t have a lot of cash to spend on food, but that doesn’t mean you have to go hungry. With the right recipes and some kitchen savvy, you can eat great even on a student’s budget. Here we’ll share 100 tasty recipes that you can make on the cheap.
Along with saving money on meals, budget-savvy students can also save big on a college education by attending inexpensive online colleges. Breakfast Get a good start to your day with these cheap-o breakfasts. Ramen A college staple gets dressed up in these recipes. Sandwiches Use these recipes to step up your sandwiches. One Pot These simple recipes can be pulled off in one pot. Salads Use these healthy recipes to make cheap, delicious salads. Casserole You’ll find delicious casseroles in these recipes. Pizza & Pasta Get your grains with these recipes. Entrees These recipes offer affordable main dishes. Sides Use these recipes to complement your entrees on the cheap.
Desserts Satisfy your sweet tooth with these affordable dessert recipes. Watermelon! 9 Summer Recipes. AOL is part of the Yahoo family of brands The sites and apps that we own and operate, including Yahoo, AOL, Engadget, In The Know and Makers.Yahoo family of brands. When you use our sites and apps, we use Cookies Cookies (including similar technologies such as web storage) allow the operators of websites and apps to store and read information from your device. Learn more in our cookie policy.cookies to: provide our sites and apps to you authenticate users, apply security measures, and prevent spam and abuse, and MeasurementWe count the number of visitors to our pages, the type of device they use (iOS or Android), the browser they use, and the duration of their visit to our websites and apps.
If you do not want us and our partners to use cookies and personal data for these additional purposes, click 'Reject all'. If you would like to customise your choices, click 'Manage privacy settings'. Glitter eggs. For this year's Easter tree, that I am in the process of making, I need some new eggs to hang on it. I have recycled my previously painted eggs from my Easter 2010 table by covering them in glitter to match this year's Easter colour scheme of mint, peach and gold. Glitter eggsTools and Materials Glitter eggs, How-to step by step Start by carefully removing the plastic stopper from the plastic eggs. Then brush PVA glue on to top of eggs.
Sprinkle coloured glitter onto glued area of eggs. Have a sweet day! Glitter eggs. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip.
Ready to go beyond muffins, bread, kebabs, and frittata? Warning! Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour.
This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. Carnation milk recipes. Desserts. My Own Sweet Thyme. LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music? " From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. Start by making a lasagna crust.
Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. Pumpkin Bread with Cinnamon Pecan Filling. So, October is almost over, can you believe that?
It’s been quite the month for me. You’ve probably noticed that I haven’t been around this place much lately. That’s because October 8th, my mom was admitted to the ICU with a massive blood clot, a saddle pulmonary embolism. It was there the doctor looked me in the eye and told me that the mortality rate for this condition was incredibly high, he compared it to a heart attack and stroke, and that I should prepare myself for the worst. My mom spent over a week in the hospital, and I stayed with her the entire time. It was incredibly hard, the worst thing I’ve ever been through, but also a really joyful time.
I watched my amazing, strong mother laugh and smile in the midst of facing her mortality, I watched her pull through, I heard the doctor tell her that she was so blessed, a miracle, that most people don’t make it. Needless to say, it’s been a tough month. I’m starting the best way I know, with food!