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So, I saw that CrochetDad had made one and I was like, that is WAY COOL! So I decided to make one for my grandma, because she loves turtles. And I've never made an amigrurumi before, nor have I ever crocheted in the round before. Not as hard as I thought. So here's some photos. I found the pattern on Ravelry, which can be found here: http://www.ravelry.com/patterns/library/jacques-the-sea-turtle Thank you so much for the pattern CrochetDad! It took me probably a total of 2 days to do make it. Not very long at all. It was a lot of fun to make and I can' wait to send it to my grandma!
He does have a face, but it's just hard to see. I used some embroidery floss to sew in his face and it doesn't look very good. I'm not so apt at sewing. XD LOL! I used the Vanna's Choice yarn. Beige and Dusty Green, because it was on sale at Jo Anne's. And now I've got more yarn in my stash! YAY!
Just when you thought that chili mac could not possibly get anymore awesome, IT JUST DID!
Ok. So you need:
1 box of Mac and Cheese 1/4 cup of butter 1/4 cup of milk 1 can of Chili Shredded cheese Sour cream Red pepper flakes (optional)
1. Boil your water 2. Add the noodles and cook per the directions on the box (I did 8 minutes) 2.5. (Optional step) Add salt, I find that it helps the noodles from sticking together too bad, and it also helps the noodles from sticking to the bottom of the pan. 3. Drain the noodles 4. Melt the butter in the bottom of your pan (again, I find that it helps the noodles from sticking to the bottom of the pan so bad) 5. Add the noodles back into the pan 6. Add the milk 7. Add the cheese sauce 8. Stir together 9. Add a huge handful of shredded cheese 10. Stir the cheese and noodles together 11. Dump in your can of chili and stir together 12. Let the chili heat up for a few minutes. 12.5. Add a few red pepper flakes for a bit of a kick if you want 13. Dish up 14. Add a dollop of sour cream and top with a tad bit more cheese 15. NOM UP AND ENJOY!
Ok, so I love a good sandwich. BLT's are pretty darn awesome if I do say so myself! I was in the mood for a BLT today, and this is what I came up with!
You Need: 2 slices of good wheat bread 1 piece of cheddar cheese A couple of slices of deli ham 4 slices of microwave bacon 5 cherry or grape tomatoes sliced in half, length wise, not width wise A few onion slices A handful of spinach Ranch dressing Dried oregano Dried basil Salt Pepper Small frying pan Spatula Knife
1. Heat the frying pan over medium heat 2. Butter one piece of bread and lay it in the pan. Add your cheese and ham and top with the other slice of bread. 3. Butter the top piece of bread. 4. Let the first side cook for a bit and then flip 5. Let the other side cook for a few minutes, and remove from the pan 6. Add some EVOO to your pan and add the onions. Let cook till translucent. 7. Cook the bacon in the microwave according to the directions on the box 8. Place on top of the ham 9. Add the onions on top of the bacon 10. Add the tomatoes on top of the onions 11. Add the spinach 12. Add the ranch 13. Shake on some salt, pepper, oregano, and basil 14. Close the sandwich and slice to your preference 15. ENJOY!
It's really good paired with some wheat crackers and a Diet Dr Pepper (which, is what I paired it with. LOL)
I know it looks burnt and awful, but it's REALLY good! Better than any sub shop!
I don't have a very good name for this...but I made these during the summer all the time. You can do several variations on them, using different ingredients. It's quick and easy and can be made for a snack or for a main meal. Either way, it's good! I'll have pics soon, I was uploading music and didn't want to slow my computer down too much.
So here's the recipe!
You Need: 1 tortilla Salsa (any heat any style) Chicken (I used part of a leftover grilled chicken breast from the night before) Cheese (I used pepper jack, but use whatever kind you like, colby jack, pepper jack, Mexican blend, as long as it's a hard cheese, I don't recommend soft cheeses) Non stick cooking spray Cookie sheet Pizza cutter Plate
1. Preheat your oven to 350. 2. Heat up a small skillet on medium heat with a little bit off EVOO. 3. Cut up your chicken. 4. Once the skillet is warm, add the chicken and the salsa, and cook till it's heated through (doesn't take but 5 minutes or so). 5. If your cheese isn't pre-shredded, go ahead and shred some cheese. 6. Spray your cookie sheet and place your tortilla on it, add a little cooking spray to your tortilla, so it'll crisp up better. 7. Lay a little bit of cheese down on your tortilla, and once the chicken is warm, add it on top of the cheese. 8. Place more cheese on top 9. Cook in the oven for about 15 minutes, you can go a little bit longer if you want, if you like a super crispy tortilla, but I don't recommend going much longer. 10. Let cool for a few minutes. 11. Cut with a pizza cutter and plate 12. Enjoy!
My favorite variations on this is with a little bit of garlic on the bottom of the tortilla and then cheese and pepperoni. Mmm! You can put whatever you like on it though. It's good regardless of what you put on it!
Ok, so this is a play on Puppy Chow, which I absolutely LOVE. And my mom wouldn't let me make a batch of puppy chow, and I was having a mad craving for it, along with a mighty big sweet tooth. And what I came up with, was a popcorn version. Hence the name, no there's no poppy seeds or anything in it, so hopefully that title isn't too confusing. I'll have pics up later. I'm uploading some music on my computer and didn't want things to be too slow. So pics later. Anyways, onto the recipe!
Poppy Chow You Need 1 bag of microwave popcorn 1/4 cup or so of butter 1/4 cup or so of Peanut Butter 1/4 cup or so of Chocolate Chips 1/4 cup or so of Powdered Sugar Small microwave safe bowl (I used a glass custard cup) Spoon
1. Melt your butter for 25 seconds in the microwave. 2. Pop your popcorn according to the directions on the bag. 3. Pour the butter over the popcorn and shake. 4. Put some peanut butter in the same dish as the butter and melt for 45 seconds, at 10-15 second intervals, stirring after each interval, till it's all nice and melty and smooth. 5. Pour over popcorn and shake vigorously. 6. Melt the chocolate chips in the same dish, for about 60 seconds in 15 second intervals, stirring after each interval. Once again, till it's all nice and melty and smooth. 7. Pour over popcorn and shake vigorously. 8. Pour some powdered sugar over the popcorn, and once again, shake vigerously. 9. Enjoy!
Note: This might work better if you poured everything in a bowl or did it on a cookie tray. I was just experimenting and seeing what worked. I also just eyeballed all the measurements, I'm not entirely sure how much of anything I used. It wasn't a whole ton of stuff though. And you don't have to use microwave popcorn, if you prefer to use air popped or stove popped, go right ahead.
This definitely cured my sweet tooth! Tastes just as good as puppy chow!
So, it's been awhile since I've posted anything on here. I made these last year. They're some of the best things I've ever made. So, here's the recipe!
You Need Software: 1 package or tortillas (I like the Mission Low Carb ones, they tend to stick together, but other wise they're good and taste like regular tortillas) 4 chicken tenders 1 can of green chillies (the medium size, not sure of the oz) 1 can of black beans (again, not sure of the oz size, but the regular old size, probably 12 oz or so) 1 tub of sour cream 1 tub of cream cheese 1 can of enchilada sauce 1 package of Mexican shredded cheese blend 2 limes Any other toppings you want (tomatoes, green onions, regular onions, olives, etc)
Hardware: Large baking dish Large mixing bowl Wooden spoon Knife Skillet
Here's what you do 1. Preheat your oven to 350 2. Spray your baking dish with non-stick cooking spray 3. Cut your chicken tenders into medium sized pieces, meanwhile, heat your pan over medium heat and add some EVOO. 4. Cook the chicken till it's done. 5. Put the chicken in the bowl and add the green chillies, black beans, half of the enchilada sauce, 1/4 of the tub of sour cream, 1/2 the cream cheese, 1/2 the bag of shredded cheese, and the juice of the 2 limes. Mix till well combined. 6. Take a tortilla and place it in the baking dish and add some of the mixture, and fold up the tortilla. Keep adding the mixture to the tortillas till all of the tortillas and mixture is used up. 7. Once you had your tortillas all filled and folded up, add any of the remaining mixture on top. Add the remaining enchilada sauce , your toppings, and the rest of your cheese. 8. Put in the oven for 30 minutes. 9. Remove and let cool. Add sour cream and salsa on top if you wish. 10 Enjoy!
Here's a few pictures:
More pictures and more recipes can be found on my food blog, just ask if you want the link.
i made this a few weeks ago, and i've been wanting it again, so i got the stuff to make it last night. unfortuantly i don't have any pictures, but it's really super easy. i think i'll be making it tomorrow, i can't today unfortuantly. brocolli just happens to be one of my lest favorite veggies, and i'm trying to get more veggies in my diet, and this is one of the ways that i am, and i love this recipie. but i figured i'd share the recipie with you guys. so here you go! hope you enjoy it!
(i made some for myself, and i got leftovers out of it, but i've been eating smaller portion sizes)
You Need: 1 small head of brocolli 1 bonesless,skinless chicken breast (they didn't have breasts that came in smaller portions at the super market, so i got thighs) La Choy Garlic and Ginger Sauce A little bit of Peanut Butter
1. Bring a pot of water up to a boil, cut up your broccolli and cook it in the water for 3 minutes, till it's a bright green. Remove and run under cold water to stop the cooking process. 2. Heat up a medium sized skillet, cut your chicken into small pieces, and put in the pan till cooked. 3. Drain the chicken, and add the sauce, it's as much as you want, i put in several good turns of the pan worth, also stir in your peanut butter at this time, probably a tablespoon or two. 4. Add in the broccolli and make sure it's well combined with the chicken 5. Serve and enjoy!
i think rice would be a good addition, but i'm not eating rice at the moment (because i'm low carbing). seriously tastes like take-out. one of the best and easiest meals i've made all semester long!
so i was on another fourm that i hang out and someone posted a pattern for making a tote bag out of plastic bags. it even gives instruction on making your own yarn. i am so totally going to do that once i save up enough plastic bags this year.
so i've posted previously on this several months ago. and i know it's been awhile since i've posted. but i was wondering if anyone had any low-budget low-carb recipies/ideas. i'm a poor college student living in an apartment next year and i need some cheap and quick cooking low-carb food. i know to look for veggies and meat, but i also want to keep it fresh and exciting because i'm begining to get bored with it. any ideas? i've had a few kind of tossing around in my head, and i know that i can dig through my moms recipie book to see what i can find as far as family recipies go. but anyone have anything?
so i have an end of the year theatre banqunte thing to go to tomorrow (we do it every year) and my class is in charge of bringing the deserts, last semester when we did this i made Oreo Balls (which were a success). this time i figured i'd try haystacks...or something similar. i wasn't exactly sure how to make the haystacks, so i came up with my own variation.
You Need: 1 12 oz bag of Real Semi-Sweet Chocolate Chips (or your favorite kind of chip) 1 6 oz bag of Chow-Main Noodles (they're the crispy noodles that you put on salads and are in chinese cooking a lot) 1 7 oz bag of Flaked Coconut 1 14 oz can of Sweetend-Condensed Milk
Combine Chocolate Chips and Milk in a microwave safe bowl (or you can do it on the stove, i'm in a dorm room, so is all i have is a microwave and a mini-fridge) and microwave on high at 30 sec intervals till the chocolate is melted and you can stir together.
In a seperate bowl, combine noodles and coconut and mix together till well incorperated.
Dump the Noodle and Coconut mixture into the Chocolate and Milk mixture, stir together till well mixed. Form into balls and place on plates and refridgerate till firm.
Yeilds about 50, depending on the size of the ball. a couple of mine were on the bigger side.
i'm not sure how well they'll go over, i hope well. i'll have more information tomorrow.