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1  CLOTHING / Clothing: Discussion and Questions / Help with faux fur stole? on: May 24, 2007 05:00:25 PM
I want to make a faux fur stole like one I saw on girlshop.com, but I can't find any tutorials, and I don't really want to start cuttingup my fur with not even a vague idea. Can you guys direct me to any tutorials/patterns?

2  REUSING/RECYCLING/RECRAFTING / What the heck can I do with THIS? / Granite and Silestone samples on: April 22, 2006 01:32:41 PM
I have granite samples that measure maybe 8"x 11" and Silestone samples that are 3" x 3". They are approx. 1/2" thick. what can I do with these?
3  HOME SWEET HOME / Interior Decorating: Discussion and Questions / Painting on tiles for a backsplash on: January 03, 2006 12:05:39 PM
What kind of paint would you guys recommend for painting on ceramic tiles? My friend wants to paint on her backsplash, and I don't think acrylic would work. Any hints?

4  MISCELLANEOUS TOPICS / Discussion and Questions / Help with Christmas windows on: November 16, 2005 11:36:00 AM
Hello all - I am probably going to paint the windows at my office this Christmas - I would think I need to use acrylic paint - any pointers? Has anyone done this before?

TIA, guys!
5  MORE ART, LESS CRAFT / More Art, Less Craft: Completed Works / a couple o' paintings on: November 12, 2005 08:05:23 AM
These are just hangin' around my house, I thought I'd share.

6  COOKING / Dessert / Pumpkin Cheesecake with caramel and candied pecans on: November 21, 2003 02:54:01 PM
I thought you guys might like an easy recipe for Thanksgiving that was a little different from the usual punkin pie... I made this last night for a company party and it was the only thing that was completely gone by the end.

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 large eggs
1 tablespoon (about) caramel sauce (like smuckers)

Pecans in corn syrup (again, smuckers. check by the hot fudge, etc.)
Granulated sugar

For Crust: Preheat oven to 350F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground nutmeg to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake.

If you want to skip all the nonsense about crust and a spingform pan, just go get a couple graham cracker crusts from the frozen section. Then you'll have enough filling for two cheesecakes, but you have to reduce the cook time to fortyfive minutes. Very important.

Then, for the garnish, take your pecans and dip them into a bowl with sugar. Lightly coat on both sides, and place on top of you finished cheesecake.
7  COOKING / Recipes and Cooking Tips / Veggie Nachos on: November 21, 2003 02:42:13 PM
Now, I love meat based dishes as much as the next gal (I actually don't like beef or chicken, but fishes are so delicious!), but sometimes, I want a light, veggie based dinner. Here are my veggie nachos. The biggest pain in the butt part is the chopping of the veggies themselves, otherwise it's very simple... Here goes:

1  tbsp. olive or vegetable oil  
1  medium green bell pepper, chopped (1 cup)  
1/2  medium zucchini, chopped (1 cup)  
1/2  cup thick-and-chunky salsa  
1  cup chili beans in chili sauce  
a couple handfuls tortilla chips  
1 1/2  cups shredded cheese (they have preshredded taco cheese, that's what I use.)
   Sliced ripe olives  

Heat oil in skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes. Stir in salsa and beans; cook until hot. Remove from skillet. Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with salsa.

Super good!

8  PURSES, BAGS, WALLETS / Purses, Bags, Wallets: Discussion and Questions / Cigar box purses on: November 05, 2003 02:18:23 PM
Okay, this may already be passe, but I need help regardless...

I am making purses out of cigar boxes and I don't really know where to get the handles. I looked online, and the only company I found looks kind of fly-by-night, not the kind of place I want to give credit card info to, ya know?

Here in TX, we have Michael's and Hobby Lobby, but I don't think they have anything that would do...

Any ideas of a good online store?
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