Journal/Paper

I actually collect journals. Can't tell you why, but I do.  Anywhere I go, if I find one that I really like I will get it.

So I had a idea to try to make my own.

I'd actually thought about making my own paper a few years ago.  That way I can stain it any color, cut into any diameter or make the edges any way I want.

I did some searching (thank you google) & found a few sites that have some really good ideas & how to's.

I'm sure this is going to take me a bit (while) to get all the materials needed since I'm going to be starting a new job on the 23rd of this month.  Since I am one of those to obsess over things, I don't want to start this project until I'm settled.

Maybe these sites can help you, if you're thinking of trying to make your own book/journal.

Good luck!  Remember, it's yours & it's awesome no matter how it turns out.  One of a kind :)

Michael Shannon Moleskin like book

Really detailed tutorial by Curiously Crafty

Making paper

Book binding how to make a leather bound moleskin journal craft tutorial

((Once I get everything together to get started on mine I will take photos & give my own how-I-did-it instructions.))

Crockpot Chocolate Candy

I got this recipe from my friend, Mary-Clare.  I just finished it earlier this morning.  Very good.  Would make great gifts.  Simple & easy too.

1. Crockpot
2. 200 small cupcake liners *
3. 2 pounds salted dry-roasted peanuts
4. 4 ounces German’s sweet chocolate
5. 1 12-oz package semisweet chocolate chips
6. 2½ pounds white almond bark

* I say 200 because I filled them more than I should've & I used probably 150 of the liners.

Place the peanuts on the bottom first.


Then put all the chocolate on the top of the peanuts. Set the temperature on low and cook for 3 hours. Do not stir the mixture.  After 3 hours, stir the mixture with a wooden spoon until smooth.    

 Drop the candy into cupcake pan liners.  Allow the candy to cool completely.
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Macaroni and Cheese with Crumb Topping

Ingredients

• 1 pound uncooked macaroni (any kind you like)
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• 4 ounces processed cheese food (eg. Velveeta), cubed
• Dry bread crumbs (Planko gives a crunchy topping)

Directions

Cook macaroni according to package directions.

In a saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add the cheeses, stirring until cheese is melted.

Drain macaroni.               

Transfer macaroni to a greased baking dish. Pour cheese sauce over macaroni; mix well.

Sprinkle bread crumbs over top.

Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

Peanut Butter & Jam Muffins

Non-Srick Cooking Spray
2 cups Pillsbury Best All Purpose Flour
1 1/2 tablespoon salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smuckers Creamy Natural Peanut Butter (or 1 cup Jif Creamy Peanut Butter, stirred)
1/3 cup Crisco Pure Vegetable Oil
1/2 cup Smuckers Seedless Strawberry Jam (or Smuckers Strawberry Preserves)
1/4 cup sugar

1. Heat oven to 375. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bakes 18 to 20 minutes. Remove from oven & cool for 5 minutes.



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Witch's Brew

48 oz 7-Up
64 oz Hawaiian Punch Fruit Juicy Red
1/2 cup ReaLemon 100% Lemon Juice
32 oz Canada Dry Club Soda
24 oz Orange Juice
1 qt. Fruit Sherbet

Mix all ingredients. You can also freeze some in ice trays & put in to keep chilled.


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Enchiladas with Quick Ranchero Sauce

1 package Enchilada Sauce Mix
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 pound cooked meat of your choice (tilapia, hamburger, turkey, chicken)
1 can (4 ounces) diced green chiles, drained
1 cup shredded pepper Jack cheese, divided
8 (6-inch) flour tortillas

1. Cook Enchilada Sauce Mix according to package directions, using tomato sauce and water for liquid. Spoon 1/2 cup sauce in bottom of 11x7-inch baking dish.
2. Mix fish with green chiles and 1/2 cup cheese. Spoon 1 tablespoon sauce on one tortilla. Top with 1/2 cup meat mixture. Roll up tortilla and place seam side down in baking dish. Repeat with remaining filling and tortillas. Top with remaining sauce and cheese.
3. Bake in preheated 375 degree oven 12 minutes or until sauce is bubbling and cheese has melted.
   
   
   
   
   

PREP TIME: 15 minutes
COOK TIME: 25 minutes
Makes 4 servings

Three different dipping sauces

MUSTARD DIPPING SAUCE
1/2 cup mayonnaise
1 teaspoon Ground Mustard
1/4 cup honey
2 tablespoons orange juice

Mix in a small bowl. Cover & refrigerate until ready to serve.

RANCH DIPPING SAUCE
3/4 cup buttermilk
1/2 cup mayonnaise
1 tablespoon Parsley Flakes
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/8 teaspoon Ground Red Pepper

Mix in a small bowl. Cover & refrigerate until ready to serve.

APRICOT DIPPING SAUCE
1 cup apricot preserves
1 tablespoon white vinegar
2 tablespoons orange juice
1 teaspoon Ground Mustard
1/2 teaspoon Minced Onion
1/4 teaspoon Ground Ginger

Heat all ingredients in small saucepan over low heat, stirring until preserves are melted & mustard & ginger have dissolved. Let cool slightly before serving.



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