Blast from the past: Six Pretty Valentine’s Day Wreaths to DIY

Originally posted on Crafts 'n Coffee:

Back for a repeat performance is a collection of beautiful Valentine’s Day wreaths from last year. The wreaths are made with yarn, paper, buttons, and even old sweaters. I do have a new Valentine’s Day wreath to share this year, but first, I thought I’d share these six pretty wreaths again. It’s sort of like the old Girl Scout song, “make new friends, but keep the old, one is silver and the other gold.” I think these wreaths are just as pretty today, and I hope you agree. (And I have two winners to announce for the magazine gift packs, so read on.)

Pretty wreaths! Tutorials on CraftsnCoffee.com

Shades of Pink Yarn Wreath

Easy Valentine Yarn Wreath tutorial with XOXO banner and glittered hearts. CraftsnCoffee.com Valentine Yarn Wreath with XO banner by Patty Schaffer.

Sweetheart Button Wreath

How to make a button wreath on CraftsnCoffee.com Sweetheart Button Wreath by Patty Schaffer

Sweet Surprises Paper Loop Valentine Wreath

A "sweet" wreath made with recycled candy wrappers.  CraftsnCoffee.com Sweet Surprises Paper Loop Valentine Wreath by Kathleen George.

Paper Roses Valentine Wreath

Gorgeous wreath made with paper roses & dusted in glitters. CraftsnCoffee.com Paper Roses Valentine Wreath…

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Happy Tuesday

I hope everyone is having an awesome morning inspite of some being snow bound. Take this day to make a new stew dish or do some quite reading or pull out the hobbies . The kids will enjoy creating something new and fun…….lots of things to do so let’s get started……enjoy your day whatever you decide to work on……

Makeover Curried Chicken Rice Soup

1/4 cup butter, cubed

2 large carrots, finely chopped

exps42129_THHC1785943D23A2 celery ribs, finely chopped

1 small onion, finely chopped

3/4 cup plus 2 tablespoons all-purpose flour

1 teaspoon seasoned salt

1 teaspoon curry powder

2 cans (12 ounces each) fat-free evaporated milk

1 cup half-and-half cream

4-1/2 cups reduced-sodium chicken broth

3 cups cubed cooked chicken breast

2 cups cooked brown rice

Directions 1.In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

2.Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts

1 cup equals 263 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 524 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat, 1/2 fat-free milk.

Brown Sugar Meat Loaf

Meat Loaf                                                                     meatloaf

Ingredients

  • 1/2 cup packed brown sugar

  • 1/2 cup ketchup

  • 1 1/2 pounds lean ground beef

  • 3/4 cup milk

  • 2 eggs

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 1 small onion, chopped

  • 1/4 teaspoon ground ginger

  • 3/4 cup finely crushed saltine cracker crumbs

  • PREP20 mins
  • COOK1 hr
  • READY IN1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
  2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
  3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
  4. Bake in preheated oven for 1 hour or until juices are clear.

caramel-pecan-cheesecake-pie

Ingredients                                                                                                                  nutty pie

  • 1 sheet refrigerated pie pastry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups chopped pecans
  • 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
  • Additional fat-free caramel ice cream topping, optional
Nutritional Facts

1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
  2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
  3. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Yield: 6-8 servings.