3: Baby Shower
9: Crafts | Materials Thin cotton yarn Balloons Craft glue Newspaper Waxed paper Clothespin Clothes hanger | For each egg, cut twenty 3-foot-long strands of cotton yarn and blow up a balloon to a 6- to 8-inch diameter. Mix equal parts of glue and water in a shallow disposable container. | Cover your work area with newspaper and a sheet of waxed paper. Hold a strand of yarn by one end, dip it into the glue mixture, then wrap it around the balloon. Repeat with the other strands, randomly overlapping them and tucking in loose ends, until the balloon is evenly covered. Using the clothespin, suspend the balloon from the clothes hanger and let it dry overnight. (Cover the area below it with newspaper to catch drips.) Once the egg is completely dry, carefully poke a hole in the balloon, then pull it away from the string as it deflates. Hang your finished egg with ribbon or yarn.
10: Birthday's With A Number Theme
11: Max Alberts Siegel Turns ONE
12: On behalf of Amy Airlines, I would like to welcome you aboard flight 32 with service to New York and an intermediate stop in the City at 72nd Street. Should you have any questions about this flight please contact me at email@example.com Now Boarding Flight 32 Thank you for flying with us.
13: Amy Air
14: Things to do with Chocolate
23: making a stand out of a candle stick and a plate just add glue
24: Back 2 School
38: Cookies & More | First place your uncolored cookie dough in the bottom of the pan and spread it out as flat as you can. It helps to lay a sheet of plastic over the dough and smooth it over with your fingers. Remove the plastic and then add the layer of orange dough and repeat.You're going to have 3 layers the height of your dough will determine the size of your cookies. Place last layer of dough on top, use the plastic to smooth to get nice and flat. Place in fridge for a few hours or freezer for an hour. You want this chilled so it cuts nice and smooth. | Now slice that loaf into about 1/4-inch slices, working a few at at time. Slice your rectangle into triangle pieces. You can sprinkle them with sugar, or coarse sprinkles. Bake
39: Line an 8-inch square baking pan with parchment, leaving an overhang. Spread 8 ounces melted white chocolate in the prepared pan and sprinkle with 1 cup miniature pretzels, cup candy corn, and cup dried cranberries. Chill until firm. Remove from the pan and break into pieces. | If you want a Halloween decoration that's more sophisticated, this black-and-white silhouette pumpkin is perfect for you! All you need to do is find a silhouette online (like these free ones from The Artful Stencil), trace the stencil onto your pumpkin, and then fill it in with black paint. Make sure to add an elegant trim, either with the paint or a ribbon. | To create this you will need cheesecloth. Drape the squares of inflated balloons, then add heavy duty starch. Once dry add eyes made from paper. Can also hang from tree or place on floor or yard.
46: A Special Touch
47: Paper Decoration
54: Gift Wrapping | with bows | newspaper | yarn | tissue paper | decorative
55: hole puncher | image | grograin | cutouts | decorative
56: Presents and Center Pieces | crossword puzzle | image | paper | ribbon
58: Bite Size | donuts and coffee | donuts | sandwiches
59: Individual Crudites At cocktail hour, serve vegetables complete with their own dip. With their bowls hollowed-out. | Tuile Cookie Spoons
60: Frozen Drinks
61: A simple and impressive way to display and serve drinks. 1. Cut the top off a milk carton and rinse it out well. 2. Place a full bottle of vodka in the container. Make sure that your bottle of vodka will fit in it with room to spare. You can top off this frozen bottle with extra vodka as it gets used up. 3. Fill the milk carton with cold tap water. The water level should come up to the base of the neck of the vodka bottle. 4. Place flowers, greenery, or other decorations in the water, wedging them between the bottle and the inner wall of the milk carton to keep them submerged. 5. Place the filled milk carton and vodka bottle in the freezer on a flat, level area. The bottom of the milk carton needs to be kept as flat as possible so that when the embedded bottle is removed, it can stand upright on its own. Allow the water to freeze totally solid overnight. 6. Remove the iced bottle. Run a little cool water over the carton, then tear/peel the carton away from the ice. 7. Display. The bottom of the ice may not be completely level enough to stand upright. Quick fix: heat a frying pan or pot on the stove. then slide the iced bottled around in it till the bottom is smoothed out. Wrap the bottle with a cloth napkin, to make it easier to grasp, and place on a tray or plate, along with complimentary greenery/foliage. Remember to check on occasion to pour off any melted water, so it doesn't overflow. 8. Return the bottle to the freezer if the ice has not melted much. Reuse and refill the bottle with vodka as needed. Remove the napkin first.
62: Cookie Bags | Makes nine 2 1/4-by-2 3/4-by-4-inch boxes 1 cup (2 sticks) plus 5 tablespoons unsalted butter, room temperature 2 1/4 cups confectioners' sugar 1/4 cup light corn syrup 1 1/4 cups bread flour Heat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until fluffy. With mixer running, add corn syrup. Turn speed to low; add flour. Blend until incorporated. Line an 11-by-17-inch baking pan with a Silpat mat Pour 1 cup batter onto the Silpat; use an offset spatula to spread the batter evenly over mat. Bake until golden brown and lacy, about 12 minutes, rotating once for even baking. Transfer to a heat-proof surface to cool, 1 to 2 minutes. Using a scalloped pastry wheel, cut the cookie into pieces about 1 1/2 inches longer than height of bag; place mold on cookie. Using an offset spatula, wrap cookie around mold, and press seams together. To make the bottom of bag, fold overhanging edges as you would wrap the bottom of a present. Let cookie harden on mold 1 1/2 minutes. Remove mold, and repeat with remaining cookie. If cookie becomes too hard to bend, return to oven 1 minute. Repeat the baking-and-folding process with remaining batter. Store in an airtight container up to one week.
63: Choose the smallest, most blemish-free red-skinned potatoes, allowing two to three per person. You can either boil or bake the potatoes - Makes 32 16 small red potatoes, cooked and chilled 2 1/2 tablespoons sour cream 4 teaspoons caviar Snipped chives, for garnish With a small melon baller, scoop out some of the uncut top (skin side) of each potato to create a small cavity. Fill each with a small dollop of sour cream, and top with caviar. Garnish with chives. Serve immediately. | Red Potatoes with Sour Cream | Crab Cakes garnished with limes | Grilled Cheese in a Tomato Soup
67: art made with a potato
68: Party Hats