About Me

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I have recently gotten into baking more and trying more challenging recipes to bake. I have had a lot of successful recipes. I also love to craft and pick up on any new craft talent that sparks my interest. I love to be with my friends and family and if I am not doing that I usually am running or site seeing.

Wednesday, October 29, 2008

Magnetic Memo Board

Magnetic Memo Board
10 x 24 board
(2) 12 x 12 scrapbook paper
(2) 6 x 10.5 Magnetic Metal Sheets
(1) pkg of small magnets
Rub On Sticker
(10) Buttons
Glue Gun
Glue Sticks
Measure the size of the board and cut the 12 x 12 paper to size to cover the board and glue down. Repeat with second sheet of scrapbook paper.
After gluing both pieces of scrapbook paper down, adhere the magnetic metal sheets down to the top of the scrapbook paper at your liking. I did mine in the center. After adhering them with the glue gun, let sit for 10 minutes. Find buttons of your liking and create your own buttons by adhering them to the magnets with a glue gun. Let sit for 10-30 minutes to dry. After your buttons are done, add the rub on sticker and you are all done.
Add the finishing touches and decorate how you like. Enjoy!

Thursday, October 16, 2008

Low-Fat Raspberry Summer Sensation

1 pt. (2 cups) raspberry sorbet, softened
1 cup cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup raspberries

LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread evenly over sorbet.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)