Saturday, October 24, 2015

Victor the Vampire

Original design created by Amy Stevens 

Happy Halloween! 
This little guy was so much fun to make! I actually made him last year, but with the move I lost my notes. Complete bummer!! But I did take pictures this time so it is easier to see how he goes together. I hope you like Victor the Vampire just as much as I do!

Please let me know if you like the picture view or the written instructions (like in previous posts) better, or if you think a combo would be best.

Stands 2 1/2" tall, 1 1/4" wide, 1" deep.

You will need:
Polymer clay: 

2 black seed beads
roller or pasta machine
clay tool (as shown in picture)
flat headed straight pin

Bake: Follow directions on packaging. (For Sculpy it is 275° F (130° C) 15 min per/ 1/4" (6mm))
(Be sure to purchase a thermometer for your oven to make sure it is at the correct temperature. Take a plain piece of clay and form a disc 1/2" wide by 1/4" tall and bake in your oven. Always open windows and turn on ventilation. If you begin to smell fumes, or see smoke, your oven is too hot! Remove it from your oven, set your oven for 10° lower, and try again with a different disc of clay.)
Most of all, have fun while expressing your creativity!

Monday, September 7, 2015

Getting Settled (Finally)

Happy Labor Day!!
My goodness it seems like it's been a year since I've posted anything! I am itching to get back to creating things and posting them for everyone. But I am just getting settled into our new place after moving in just a few weeks ago. (I know it seems like I should be all moved in already right?) While my husband was in training I was visiting family for a few months. And as some of you know, traveling and crafting don't go hand in hand, especially with two cute kiddos.

But now that we have moved into a place to call our own, I am getting everything put away, and beginning the "beautifying" stage of moving in. I'm currently working on a towel hanger for the bathroom, since there isn't enough room for four towels on our towel rack. I also have a few other things I can't wait to get to. Anyway, I promise to get a post up soon! Check back in a week or so, and I hope you like what you see!

Saturday, April 25, 2015

Another Move!

So, I'm reluctant to say that you won't be seeing much from me in the next few months. But I am excited to say that we are moving again. Moving? Yep. Again? Yes, all the way across country, again. Comical for sure, but it will be worth it! This new job for my husband will allow him to upgrade to Captain sooner, which will in turn help us get out of debt sooner. Yippee for getting out of debt! Not there yet, but we're getting there. :) So, over the next few months we plan to end up in Utah, and then we can settle down a little bit.

Wish me luck as we tackle this crazy move with two little ones, and hopefully I can get back into the swing of things soon.

As always, keep having fun expressing your creativity!

Sunday, March 8, 2015

Sloppy Joes

I love using fresh hamburger, but it always seems to take longer to make meals. So instead of using fresh hamburger, I buy a bunch, fry it up, and freeze the hamburger into meal sized portions. This saves me a lot of time with a little one, and a baby. Anyway, Sloppy Joes are a great summer meal to serve at a picnic, get-together, or just because they are so tasty.

Sloppy Joes:

1 lb Hamburger
2 Tbs Olive Oil
1 lg Onion
1 C Mushroom, diced
1/2 C Celery, sliced
1/2 C Catsup
1 C Tomatoes
3/4 C Water
3 tsp Taco Seasoning
Salt & Pepper
2 Tbs Tapioca (pudding powder)

Brown the hamburger in a skillet, and drain any left over fat. (If you're using frozen and already cooked hamburger, just toss it in the microwave to thaw while you work on the onions.) While hamburger is browning, in a separate skillet caramelize the onions in the olive oil. Add the mushrooms and celery until browned. Combine the hamburger and vegetables into one skillet. Add the remaining ingredients and simmer on low to medium heat for 15 minutes until slightly thickened. Remove from heat, and cool slightly. Serve warm on hamburger buns, with fresh sliced vegetables and a fruit salad. Serves 6-8.

Tuesday, March 3, 2015

Dragon for Dad

As you know, I was working on a bunch of Christmas gifts in the months prior to Christmas so that I could get them off before the rush of the season. I wanted to wait until after Christmas to post them so as not to spoil the surprise. So you should be seeing some of my Christmas gift ideas soon.

One of the gifts I made over countless hours was a Dragon for my Dad. He has always loved dragons, and likes to collect them. Here are the pictures of the dragon I made for my Dad. I apologize, there will be no instructions for this due to the fact that it is so detailed, and it's a special piece for my Father, but I hope you enjoy the pictures. Let me know what you think!

Thursday, February 26, 2015

New Baby, New Adventures

With the birth of our second son Christopher on January 24th, I have been adjusting to our new family life with our precious little one. As many of you know, the first few months are the hardest with the lack of sleep and a constant juggling act with chores, meals, naps, and the ever elusive quality time with each member of the family. But despite the challenges, I count my blessings daily! We had a successful vaginal birth after a c-section, breastfeeding is going well in comparison to a very traumatic experience with our first, and overall, our new baby is a little angel!

I am excited that we are on the road to many new adventures and fun experiences. I am also excited for the chance to pick up where I left off in creating new sculptures, recipes, and other fun things along the way. Please bear with me as I am still getting into the swing of things. But I should be posting about what I made during the Christmas season soon. (I didn't want to spoil the surprise, so I wanted to wait until after Christmas to share my ideas with you.) In the mean time, please enjoy looking around at the things I have posted already, and feel free to comment on anything you like or don't like, I'd love the feedback!
As always, have fun expressing your creativity!

Saturday, December 6, 2014

Graham Cracker Crust

This year I made three different pies for Thanksgiving. A pumpkin pie, a pecan pie, and a blueberry pie. I have yet to find the perfect, easy to follow pie crust recipe for regular pies, but I have definitely tweaked enough graham cracker pie crust recipes to find one that is just right. I like to use it for berry pies, meringue pies, cream pies, or my Key Lime Pie. It's easy, and delicious! 

Graham Cracker Crust 

1 Package Graham Crackers
2 Tbs Sugar
1/8 tsp Salt
6 Tbs Butter

Crush graham crackers until fine. Mix in sugar and salt. (I combine them all in a large plastic bag and crush the graham crackers until there are no chunks larger than the size of a pea. You could also use a blender or food processor, if you wanted a really consistent texture.) 
Melt the butter and pour over the graham cracker crumbs, stir until moistened. Pat firmly into a 9" pie pan. 

If using for a meringue or cream pie. Bake at 375 degrees for 15 minutes. (Cover with foil if you don't want it to turn brown too quickly.) Remove from oven and cool before filling. 

If using for a berry pie or one that needs to bake for  20+ minutes, there is no need to bake the pie crust separately. Just fill the pie crust, and bake at the allotted time for the pie you are making.