Posted in Uncategorized, tagged crafts, halloween, Holidays on October 23, 2013|
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- Armour Etch Glass Etching Cream (available here: http://www.etchworld.com/ecom-prodshow/15-0150.html )
- 6″ x 6″ piece of Contact® shelving vinyl
- Glue (to adhere Halloween decoration to top)
- Hobby knife
- Glass cleaner
- Masking Tape
- Glass Jar with Lid (we used a mayonnaise jar)
- Glass Paint
- Black Gloss Paint for lid
- Running water
- Ball point pen
- Halloween decorations
- Paper Towels
- Transfer paper (or carbon paper)
- Black & white paint pens
- Remove all previous jar labels and glue. Wash jar thoroughly.
- Wrap shelving vinyl around the glass jar.
- Secure transfer paper to top of vinyl. Place design on top and trace design through transfer paper onto shelving paper. Make sure to press hard when tracing. Remove design and transfer paper.
- Using your design as a guide, cut out design with a hobby knife.
- Clean exposed areas of your design to remove remaining glue, if any.
- Apply a layer of Armour Etch generously and wait for 1-2 minutes. View the directions and How To Videos.
- Wash off all Armour Etch® cream under running tap water.
- While wet, peel off and remove all vinyl stencil pieces.
- Clean your project with glass cleaner and dry with paper towels.
- Paint the lid black and allow to dry. Decorate lid with pumpkin and bat.
- With black paint pen, paint bats on either side of the design.
- With white paint write Halloween sayings around jar.
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Posted in Uncategorized, tagged halloween, Holidays, recipes on October 20, 2013|
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Witch Finger in a Bandage
- 1 (12 oz.) package cocktail-size frankfurters
- 1 (8 oz.) sheet frozen puff pastry, thawed
- 1/4 cup ketchup
- Cut off 1/2 inch diagonally from one end of each hot dog, to create a “fingernail.”
- Cut puff pastry into 1/2 -inch-by-3-inch strips. Wrap each hot dog in a piece of pastry, overlapping edges slightly and leaving both ends visible. Place “fingers” seam side down on a baking sheet. Freeze for 15 minutes, or cover and freeze for up to 1 week.
- Preheat oven to 375°F. Bake until pastry is puffed and golden, 20 minutes. Spread ketchup onto each “fingernail” and serve hot.
- 1 (4 oz.) package cream cheese, softened
- 8 ounces soft, mild goat cheese, at room temperature
- 1/4 cup pesto
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons poppy seeds
- 8 pitted olives, sliced
- 32 peppercorns
- 32 triangular blue corn chips or free-form wing shapes made from leftover tortillas from Ghost Chips
- Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes.
- Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils.
- Insert chip on either side of ball for wings; serve.
- 1 tablespoon olive oil
- 1 pound frozen pizza dough, thawed
- 3/4 cup jarred tomato sauce
- 8 ounces sliced low-moisture mozzarella cheese
- 1 tablespoon capers
- Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)
- Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes. Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.
Devils on Horseback
- 24 pitted prunes
- 1/3 cup crumbled blue cheese
- 12 strips of bacon, cut in half crosswise
- Preheat broiler to high. Soak 24 toothpicks in a small bowl of water for 15 minutes. Mist a large, rimmed baking sheet with cooking spray and place a wire rack on top.
- Halve prunes lengthwise, taking care not to cut all the way through. Place a small amount of cheese in center of each prune, in cavity left by removed pit. Wrap each prune with bacon, securing with toothpick.
- Broil for 10 to 12 minutes, turning halfway through.
- 1/2 pint blueberries
- 1 qt. water
- Yellow food coloring, optional
- 1 1/4 cups fresh lemon juice
- 1/2 cup fine sugar
- 1 cup orange liqueur
- 1/4 cup raspberry liqueur
- 2 (750 ml) bottles dry Champagne, chilled
- 2 lemons, thinly sliced, for garnish
- Place 1 blueberry in each compartment of iceball tray. Mix 1 qt. water with few drops of food coloring. Fill tray; freeze.
- Combine lemon juice, sugar, and orange and raspberry liqueurs in a nonreactive pitcher; stir until sugar is dissolved. Chill, covered, for 1 hour.
- Pour lemon juice mixture into punch bowl. Add Champagne and stir to combine. Add lemon slices and frozen blueberry eyeballs to bowl. Serve in stemmed glasses.
These and more delicious recipes can be found on Allyou.com
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