Recipe Mini I made

Hey everyone just wanted to share a project I made for my friend!
It was fun to make I used four by six recipe cards as my starting point and inspiration!

here are a few pics! I hope you like it!

This is the front cover I wanted to add a little masculinity to it and a bit of each of the family! I had a blast coming up with a design plan for this mini!

Here is the first page I decorated the inside cover with small removable tags she can add titles or whatever she likes and the insert itself is a recipe card!

Here is a close up of the inside cover! 

Every other page has a pocket on the back to store loose recipes hand written or pulled from a paper or magazine! The other pages have a butterfly with a tag, recipes will slip behind the butterfly as well.

This is the back of the album! I really think it turned out pretty cute! I am so happy that Daniela likes it!

Hope you all have a Merry Christmas and wonderful winter break!

Personal tissue holder!

Hey everyone!

I know it has been awhile since i posted on this blog, I have been really busy getting things made for some family and friends...Now I am here to start showing you all what I have been creating!

This I made for my sister well one of them, (I have four, 2 older and 2 younger). 

I made this with acrylic worsted weight 4 ply yarn in white, black and teal. I added a satin ribbon in white for the closure. 

I cut plastic canvas to size and did some embroidery stitches and this is what I came up with.

(I also sent one out to a good friend of mine but I never got around to filming or taking a pic of it)

It is a personal tissue holder, perfect for the winter/allergy season or anyone with little ones also!

Inside one personal tissue pack will fit. It would be great for gift cards, candy hot cocoa, gloves, and other small goody packs! I love these they slide in and out of your purse with ease! Love them I have made them every year (like 10 years) and they always sell out!

They are perfect stocking stuffers. I love making these each one I do different, there are so many stitches and color combos. 

I do take custom orders if you are interested!

(otherwise if you are familiar with plastic canvas the dimensions are height 25 holes length 35 holes the second and third lines down 16 holes in from both sides cut so three spaces open.)

Hope you like them!

Mini album times four

Yes, you heard me right times four! I made four of these all the same but the insert bases were a slight different each of the other three were shades of brown! I had a wonderful time creating these they were a blast!

If you have been waiting to see what I had done with all those cricut cuts from an earlier post, well wait no longer here is what I did with them!


All of them are decorated pretty much trhe same on the cover some leaves and a pumpkin emebelly I put together a bit of ribbon each is a different color! And black lace to keep it closed!

A close up of the mini!

 There are a bunch of pics so I will let them speak for themselves, if you have any questions message me or leave a comment below! I also have a video on YT of this!

Hope you all like it! let me know what you think! 

If you are looking for a chance to win Digi's please check out the challenge sections here and my digi blog I have two challenges going on for a short time! Hope you all join in! Happy Crafting!

Grilled meatloaf

1 lb ground beef

1/2 cup steak sauce

1/2 cup plain bread crumbs

1 egg

1/4 cup fine chop green bell pepper

1/4 cup fine chopped onion

2 Tbsp margarine melted

1 (6 oz) red skin potatoes par-boiled and sliced into 1/4 inch rounds

grated parmesean cheese

in large bowl combine ground beef, 1/4 cup steak sauce, bread crumbs, egg, pepper and onion. divide mixture and shape into 4 (4 inch) oval loaves.

in small bowl combine remaining steak sauce and margaine, set aside.

over med heat grill meat loaves for 20-30 minutes and potato slices for 10-12 minutes turning and brushing both occasionally with steak sauce mixture. sprinkle potatoes with parmesean cheese, serve immediately.

makes 4 servings

Orange barbecue sauce

3/4 cup orange marmalade

1/2 cup steak sauce

1/2 cup dijon mustard

1/4 cup fine chop onion

in small bowl combine all ingredients. use as baste when grilling poultry, ribs or pork.

makes about 2 cups

Tropical fruit smoothie

1 15 oz can cream of coconut

1 banana

1 8 oz can crushed pineapple undrained

1 cup orange juice

1/4 cup lime juice

2 ice cubes

blend until smooth

makes 5 cups

Stuffed turkey burger

1 lb ground turkey

1/4 cup steak sauce

1/4 cup chopped onion

1/2 tsp dried thyme

1/4 tsp ground black pepper

1/2 cup prepared stuffing

1/2 cup cranberry sauce

4 slices bread toasted

4 lettuce leaves

in med bowl combine turkey, 2 Tbsp steak sauce, onion, thyme and pepper shape into 8 thin patties. place 2 Tbsp prepared stuffing in center of 4 patties. top with remaining patties. set aside.

in small bowl combine remaining 2 Tbsp steak sauce and cranberry sauce set aside.

grill burgers over med heat for 10 minutes each side or until done. top each bread slice with lettuce leaf and burger serve immediately topped with prepared cranberry sauce mixture.

makes 4 servings

Italian steak marinade

1/4 cup steak sauce

1/4 cup italian salad dressing

1 tsp garlic powder

in small non metal bowl combine all ingredients.

use to marinate beef poultry or pork for 1 hour in fridge.

makes 1/2 cup

Coffee mocha smoothie

2 oz half and half

2 oz cappuccine flavored syrup (by coffee in walmart)

2 oz strong coffee or expresso chilledbsp chocolate syrup or chocolate milk powder (nesquick)

2 cups ice

combine all in order. blend until smooth.

Grilled chicken salad

1/2 cup steak sauce

1/2 cup italian dressing

1 tsp dried basil

1 lb boneless chicken breast halves

6 cups mixed salad greens

1/4 lb snow peas blanched and halved

1 cup sliced mushrooms

1 med red bell pepper thinly sliced

grated parmesean cheese optional

in small bowl combine first three ingredients. place chicken in dish coat with 1/4 cup marinade cover and chill for 1 hour in fridge, turn occasionally.

arrange salad greens, snow peas, mushrooms and pepper slices on 6 dishes set aside.

in small sauce pan over med heat heat remaining marinade keep warm.

remove chicken and grill for 8-10 minutes or until done turning occasionally. thinly slice chicken and arrange over salad greens and drizzle with warm dressing.

serve immediately sprinkle with parmesean cheese if desired.

makes 6 servings

Mushroom bacon sauce

5 slices bacon cut in 1/4 inch pieces

1 ten oz pkg mushrooms sliced

1/4 cup steak sauce

2 Tbsp sherry cooking wine

in large skillet over med heat cook bacon til crisp. remove with slotted spoon reserve 2 Tbsp drippings.

in same skillet saute mushrooms in reserved drippings for 5 minutes or tender. stir in steak sauce, sherry and bacon, bring to a boil. reduce heat simmer 5minutes. serve hot with cooked beef, burgers or poultry.

makes 1 1.2 cups

Nutty peach shake

1 peach pitted and halved

2 Tbsp honey

1 Tbsp creamy peanut butter

1 1/2 cups frozen vanilla yogurt

blend until smooth, garnish with peach slice and crushed peanuts and a bit of whipped cream.

Lemon parsley salmon

1/2 cup steak sauce

1/2 cup parsley sprigs fine chopped

1/4 cup lemon juice

1/4 cup chopped green onions

2 tsp sugar

2 cloves garlic minced

1/2 tsp ground black pepper

4 (6-8 oz) slamon steaks about 1 inch thick

in small bowl combine all but salmon. place salmon steaks in dish and coat with 1/2 cup of mixture cover and chill for 1 hour turning occasionally.

remove from marinade grill for 4-6 minutes on each side or until done fish will flake easily with a fork brush often with reserved mixture.

makes 4 servings

Steak provencale marinade

1/2 cup steak sauce

1 1/2 tsp ground black pepper

 2 cloves garlic crushed

in small non metal bowl combine all ingredients.

use to marinate beef, pork or poultry for 1 hour in fridge.

makes 1/2 cup

Orange julius

1 cup water

1 orange peeled

1 cupapple juice concentrate

1/2 cup dry milk

3-4 ice cubes to chill

blend 30 seconds or so till smooth

Apricot glazed ham

1/2 cup steak sauce

1/3 cup apricot preserves

1/4 cup firm pack lt brown sugar

1/2 cup orange juice

2 (1 lb) fully cooked center cut ham slices

orange slices and chopped parsley for garnish

in small bowl combine steak sauce, preserves, brown sugar and orange juice. Reserve 1/2 cup glaze

in small saucepan over med heat heat remaining glaze to boil keep warm.

grill ham steaks over med heat 3-4 minutes on each side or till heated through basting with reserved glaze.

to serve drizzle warm glaze over ham steaks garnish with orange slices and parsley if desired.

makes 6-8 servings

Chili marinade

1/4 cup steak sauce

1/4 cup chili sauce

mix both in small non metal bowl.

use to marinate beef or pork about 1 hour in fridge.

makes about 1/2 cup

Grapefruit punch

1/2 med grapefruit peeled and quartered

8 oz cranberry juice coctail

1 tsp sugar

8 oz ginger ale

1/2 cup ice cubes

Blend until smooth.

Gazpacho steak

1 (2 lb) beef flank steak butterflied

2/3 cup steak sauce

1 cup shredded monterey jack cheese

1/2 cup chopped tomato

1/3 cup chopped cucumber

1/4 cup chopped green pepper

2 Tbsp sliced green onion

open butterflied steak like a book on smooth surface and flatten slightly.  spread 1/3 cup steak sauce over and layer remaining ingredients over sauce.

roll up steak from short edge secure with toothpicks or tie with string.

grill steak over med heat for 30- 40 minutes or until done turning and brushing often with remaining steak sauce during last 10 minutes. remove toothpicks/string  slice and serve.

makes 8 servings

Tangy lemon glaze

1/2 cup apple juice

1/4 cup firm packed lt brown sugar

1/2 cup steak sauce

2 Tbsp lemon juice

1 Tbsp cornstarch

1 tsp grated lemon peel

in small sauce pan, blend apple juice and brown sugar. stir in steak sauce, lemon juice cornstarch and lemon peel. over med heat heat to boil stirring constantly. boil 1 minute. remove from heat to cool slightly.

use as a baste over poultry, pork or ham on grill.