A few things I've made recently.

We'll start out with the dress I tried to make.  I call it the disaster.  I'm going to try again.  It's cute...but there is so much wrong with it I'm embarrassed.

I made this really cute picture frame though!

And I finally mod podged a few pizza trays into serving trays, and I like them.  I used Gorilla Glue to hold the feet and handles on, and it's not holding very well.  I'll have to try something else.

I threw one of my best friends a baby shower today, and I can finally show the blanket I made for her online since she's seen it already!  It's one of my favorites and I'm getting better and better at it!

I also did the favors and they were too cute for words.  They're chocolate chip cookie mixes in a jar and embellished as I saw fit.

Then I made corner bookmarks that are pretty cute too.  I had them propped up on the cookie mixes.

That's it for now, hopefully this week will be another craft week in my house.

Blueberry Butter.

I made blueberry butter today too.  I found this recipe on line, I've put my variations in ().

Slow Cooker Blueberry Butter
makes approximately 3 1/2 pints of butter
8 cups of pureed blueberries (once pureed that is ALOT of blueberries! I only had roughly 3 cups)
2 cups sugar (used a little less than 1 cup)
1 lemon, zested (1/2 a lemon, juice and zested)
2 teaspoons cinnamon (1 teaspoon)
1/2 teaspoon grated nutmeg (1/4 teaspoon)

Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir (it's think and creamy at this point). At this point, you want to use something to prop the lid a bit. I found that laying a wooden spoon across the rim of the cooker and then placing the lid on gave it just enough room to let the steam evaporate.
I slow cooked it for about 6 hours total.  At the beginning of hour five, I added the spices and the sugar, removed the lid completely and turned the heat up to high, in order to speed the cooking down. (I goofed and added the sugar and spices after the first hour, but I'm pleased with how it turned out)
Once it’s cooked down sufficiently, pour into jars (leave a good 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes. Eat on fresh scones and store unopened jars in a cool, dark place.

Strawberry Yogurt Cake

Ingrediants 

1 yellow cake mix (and the necessary fixings on the back of the box)

2- 6 oz container strawberry yogurt (I used the cheapest I could find and it was so yummy!)

Cool Whip

fresh strawberries

Make Cake like normal, last step could be mixing in one of the 6 oz. containers of yogurt, just stir it until mixed well.  Then bake the cake according to the directions on the box.   Cool Cake completely, seriously, cool it, no heat allowed or you'll melt the cool whip. Mix the last 6 oz. yogurt with the cool whip and spread it on top of the cake.  Refrigerate until you're ready to serve it.  Serve with fresh strawberries on top.  YUM!

Becky's Famous Hot Wings!

I love a good Hot Wing, and ever since I left the east coast in 2004 I have not found a decent wing place to eat.  So......I made them myself, and OH MY GOD!!  They are wonderful!  I made some for the 4th of July BBQ we had with friends and everyone loved them.  Here's my recipe, sorry no pictures.

Ingrediants
Chicken wings and drumettes (as many as your heart desires, I personally buy them at Costco and it's enough for 3 or so meals)
Franks Red Hot Sauce (do NOT cheap out on this, you get the best results with Franks! and no I'm not paid to say that, although if they want to offer me money I'll say it over and over)
2 sticks butter
frying oil (I use cheapo veggie oil)
Tobasco sauce

First fry your chicken, I do not bread them I just fry them the way they are, washed of course.  I use my big double broiler pot and about an inch and a half or so of oil.  Fire up your oven and heat that oil.  Stick the chicken in, and fry it.  I do it for 27 to 35 mins, you're looking for that nice golden brown finish.

while frying your chicken, start the 2 sticks of butter melting in another pot.  Add in 12 ounces of Frank's Red Hot Sauce (original formula).  Shake in 5 to 10 drops of Tabasco, depending on how hot you like it.

Once your chicken if fried and drained put them in the sauce in batches, coat well and serve!  OMG!  The left over sauce is fantastic the next few days with celery or potato salad.  YUM.