So tonight here's a look at what we offered as the "Make and Take" which came together as a page.
All the Mega Crop registrants had the opportunity to participate in the "make and takes", and in doing so would learn, or be reminded of how to make a variety of embellishments for their pages. Once they had completed all ten make and takes, they could assemble their page, find a photo that suited and a page was complete!
So the 10 embellishments were these:-
1 - Title using the negative space (throw away) of chipboard letters
2 - Stamping a journal space using a simple acrylic block
3 - Hand made flowers from punched or die cut flowers
4 - An altered paper clip
5 - Twisted Cord from crochet cotton
6 - Altered rhinestones (these were clear then coloured orange)
7 - Polaroid style photo
8 - Scoring and sanding patterned paper
9 - Hand cut file tab
10 - Covered chipboard piece.
Peach Dump Cake
- 1 29 ounce can sliced peaches with the juice (drained and save juice)
- 1 yellow cake mix
- ½ cup butter, melted
- 1 cup nuts, chopped (optional)
Place drained peaches in a 9×13 pan.
Sprinkle dry cake mix over peaches.
Carefully spoon melted butter and juice over cake mix. Sprinkle with nuts if using them.
Bake at 325 for about 45-50 minutes.
Serve warm or cold with ice cream
1 14oz can Kidney Beans - washed and drained
1 14oz can Green Straight Cut Beans - drained
1 14oz can Wax Yellow Beans - drained
1 onion chopped
1/2 cup Salad Oil
1/2 cup Cider Vinegar
3/4 cup White Sugar
Salt and Pepper to taste.
Measure and mix the oil, vinegar, sugar, salt and pepper. Pour over the washed and drained beans and onion. Allow to marinate for approximately 24hours. Will keep for 7-10 days in the regrigerator
Chicken with a Chinese Accent
(I've used this favourite recipe since I was a teacher in 4H 30 years ago)
6 - 7 boned chicken breasts
1/4 cup Soya Sauce
1/4 cup Cider Vinegar
1/8 cup Brown Sugar
1 10oz can Mushroom Soup
1 onion chopped
Place chicken breasts into medium casserole dish. Mix Soya Sauce, Mushroom Soup, Vinegar and Brown Sugar together. Pour over chicken breasts and bake in 350 oven for approximately 45 mins.
I also cook this on top of the stove in a saucepan. Pouring sauce over chicken and simmering for about the same time.
2lbs Carrots peeled, sliced and cooked until just tender
1 Onion sliced into rings
1 cup White Sugar
1/2 cup Salad Oil
1/2 cup White Vinegar (note: I used Cider Vinegar by mistake for the Mega Crop, but it still tasted great)
1 10oz can Tomato Soup
1 tsp of dry mustard
salt and pepper to taste
Mix Oil, Vinegar, Soup, Sugar and Mustard with salt and pepper to taste. Add the onion rings to the cooked and drained Carrots. Pour sauce over carrots and onions. Allow to marinade for 4-6 hours. Keeps well in refrigerator.
Jut an update on the Hallowe'en costumes that Linda and I are working on. The sceptre (a wooden ball knob on wooden dowel painted black and blinged up with rhinestones) has been made, along with the Queens crown (jewellery wire twisted with beads interlaced through it). The Borrowers paper clips ( electrical wire), needle/sword (dowel painted silver and drilled), shoe covers and tunic sewn. We'll show you the finished costumes after they've been worn on Friday night.
For now though that's all, so happy crafting until next time.