What you'll need:
Cardstock paper (White)
Lace material
Artificial flowers
Pearl beads
¼" ribbon (colored)
Colored paper ( ½ x ½" square-shaped)
Double-sided padded tape
Glue or glue gun
Thread (colored)
Scissors
Pencil and ruler
Pattern
How to make it:
Step 1:
Trace out the template onto cardstock.
Cut out with scissors.
Glue lace material on front of card ½" below top edge.
Glue ¼" wide ribbon over top edge of lace and across back of card.
Create a small bow with ¼" ribbon and glue on top of ribbon.
Step 2: Teacup
Place padded tape along the bottom of teacup and adhere teacup to bottom.
Place padded tape on back of the teacup and glue to center of lace.
Step 3: Tag
Cut 2" piece of thread and glue a ½" square of colored paper to one end.
Glue the other end of ribbon to inside of teacup.
Step 4:
Glue (1) pearl in the center of flower heads.
Glue a flower onto bottom right of teacup.
Glue a flower on top of bow on front of card.
Loop a small piece of ribbon and glue on back of card.
Glue a small pearl bead on loop.
Sunday, May 10, 2009
Sweet Cupcake Mother's Day Card
What you'll need:
White cardstock
Design cardstock
Dark brown cardstock (2" W x 4" L)
3-D pink and white iridescent fabric paint
Double-sided padded tape
Glass gem (large)
Glitter white
Glue gun
Cutting knife (for scoring)
Pattern
How to make it:
MAKING THE CARD
Cut out a 5½"W x 11"L rectangle on design cardstock.
Fold in half so it becomes a 5 ½"W x 5 ½"L square.
Trace and cut cupcake pattern on white cardstock.
Have an adult score a 1/8"W sized pleat with a cutting knife, fold and repeat while alternating sides using dark brown cardstock (for cupcake wrapper).
MAKING THE CUPCAKE
Wrap pleated dark brown cardstock around bottom of cardstock cupcake.
Glue side edges on back of cupcake.
Place double-sided padded tape on back of cupcake.
Place cupcake on front center of card.
Cover (A) with pink 3-D fabric paint for icing. Let dry.
Cover (B) with white 3-D fabric paint for icing. Let dry.
Place double-sided padded tape on the back of pink and white icing.
Place pink icing on top of cupcake, securing with the double-sided tape.
Place white icing on top of pink icing, securing with the double-sided tape.
Cover cupcake with a second layer of pink and white icing
Cover white icing with white glitter
Glue a large glass gem on top center of cupcake. Let dry.
White cardstock
Design cardstock
Dark brown cardstock (2" W x 4" L)
3-D pink and white iridescent fabric paint
Double-sided padded tape
Glass gem (large)
Glitter white
Glue gun
Cutting knife (for scoring)
Pattern
How to make it:
MAKING THE CARD
Cut out a 5½"W x 11"L rectangle on design cardstock.
Fold in half so it becomes a 5 ½"W x 5 ½"L square.
Trace and cut cupcake pattern on white cardstock.
Have an adult score a 1/8"W sized pleat with a cutting knife, fold and repeat while alternating sides using dark brown cardstock (for cupcake wrapper).
MAKING THE CUPCAKE
Wrap pleated dark brown cardstock around bottom of cardstock cupcake.
Glue side edges on back of cupcake.
Place double-sided padded tape on back of cupcake.
Place cupcake on front center of card.
Cover (A) with pink 3-D fabric paint for icing. Let dry.
Cover (B) with white 3-D fabric paint for icing. Let dry.
Place double-sided padded tape on the back of pink and white icing.
Place pink icing on top of cupcake, securing with the double-sided tape.
Place white icing on top of pink icing, securing with the double-sided tape.
Cover cupcake with a second layer of pink and white icing
Cover white icing with white glitter
Glue a large glass gem on top center of cupcake. Let dry.
Easy Pasta Salad Enjoy MOM
Ingredients
1 pound penne pasta
1 head broccoli, cut into florets
1 red bell pepper, cut in thin strips
1 (6.5 ounce) jar marinated artichoke hearts
1/4 cup grated Parmesan cheese
salt and pepper to taste
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
1 pound penne pasta
1 head broccoli, cut into florets
1 red bell pepper, cut in thin strips
1 (6.5 ounce) jar marinated artichoke hearts
1/4 cup grated Parmesan cheese
salt and pepper to taste
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
Dads check out this great recipe for mom on mothers day
Chicken Pasta with Spinach and Tomato
Ingredients
1 (16 ounce) package dry penne pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (8 ounce) package cold cream cheese, cubed
1 (10 ounce) package frozen spinach, thawed and drained
10 cherry tomatoes, halved
Instructions
Bring large pot of water to a boil, and stir in penne pasta.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
Ingredients
1 (16 ounce) package dry penne pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (8 ounce) package cold cream cheese, cubed
1 (10 ounce) package frozen spinach, thawed and drained
10 cherry tomatoes, halved
Instructions
Bring large pot of water to a boil, and stir in penne pasta.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
Saturday, May 9, 2009
Breakfast recipes for moms
Apple Puff Pancake
Ingredients:
2 tbsp (30 mL) butter
4 eggs
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
2/3 cup (175 mL) all purpose flour
2 tbsp (30 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
2 medium apples, peeled, cored and thinly sliced
icing sugar for dusting
maple syrup, as an accompaniment, if desired
Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
Place the butter in a 10-inch (25 cm) deep dish pie plate or a 9-inch (23 cm) square baking dish.
In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth. Set aside for a moment.
Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.
Creamed Eggs
Ingredients:
6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
Instructions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Frothy Orange Mochaccino
Ingredients
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice or orange liqueur
additional grated orange zest for garnish
Instructions
In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest. Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted. Add the half and half and continue blending until the mixture is very frothy. Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice or liqueur until stiff. Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.
Ingredients:
2 tbsp (30 mL) butter
4 eggs
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
2/3 cup (175 mL) all purpose flour
2 tbsp (30 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
2 medium apples, peeled, cored and thinly sliced
icing sugar for dusting
maple syrup, as an accompaniment, if desired
Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
Place the butter in a 10-inch (25 cm) deep dish pie plate or a 9-inch (23 cm) square baking dish.
In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth. Set aside for a moment.
Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.
Creamed Eggs
Ingredients:
6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
Instructions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Frothy Orange Mochaccino
Ingredients
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice or orange liqueur
additional grated orange zest for garnish
Instructions
In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest. Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted. Add the half and half and continue blending until the mixture is very frothy. Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice or liqueur until stiff. Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.
Surprise mom with breakfast in bed
French Toast, Eggs & Breakfast Parfait
Ingredients:
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste
6 thick slices bread
Instructions:
Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Eggs
Ingredients:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Breakfast Parfait
Ingredients:
1 cup (250 mL) fresh fruit or berries (see list below)
1/2 cup (125 mL) plain or vanilla-flavored yogurt
1/2 cup (125 mL) granola or other whole-grain cereal
1 tbsp. (15 mL) honey or your favourite fruit jam
Instructions:
Spoon half of the fruit or berries into the bottom of a parfait glass or other ice cream sundae-type dish. Top with half of the yogurt, and sprinkle with half of the cereal.
Repeat with remaining fruit and remaining yogurt.
Add a decorative drizzle of honey or a dollop of jam and sprinkle the top with the rest of the cereal.
For a finishing touch decorate with a single, perfect berry or slice of fruit. Beautiful!
Choose one or more of the following fruits and berries to create your Breakfast Sundae. Use fresh fruit when it's available; otherwise unsweetened frozen or canned fruit is perfectly acceptable:
StrawberriesRaspberriesBlueberriesPeachesPearsCherriesApplesNectarinesPineapple MangoPapaya KiwiBanana
Ingredients:
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste
6 thick slices bread
Instructions:
Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Eggs
Ingredients:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Breakfast Parfait
Ingredients:
1 cup (250 mL) fresh fruit or berries (see list below)
1/2 cup (125 mL) plain or vanilla-flavored yogurt
1/2 cup (125 mL) granola or other whole-grain cereal
1 tbsp. (15 mL) honey or your favourite fruit jam
Instructions:
Spoon half of the fruit or berries into the bottom of a parfait glass or other ice cream sundae-type dish. Top with half of the yogurt, and sprinkle with half of the cereal.
Repeat with remaining fruit and remaining yogurt.
Add a decorative drizzle of honey or a dollop of jam and sprinkle the top with the rest of the cereal.
For a finishing touch decorate with a single, perfect berry or slice of fruit. Beautiful!
Choose one or more of the following fruits and berries to create your Breakfast Sundae. Use fresh fruit when it's available; otherwise unsweetened frozen or canned fruit is perfectly acceptable:
StrawberriesRaspberriesBlueberriesPeachesPearsCherriesApplesNectarinesPineapple MangoPapaya KiwiBanana
Happy Mothers Day
M is for the million things she gives me
O means only that she's soft to hold
T for the things she tries to teach me
H is for her heart of purest gold
E for her eyes with love light shining
R means right and right she'll always b
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