Give a standard pillow form a fresh look by sewing an easy slipcover. Allowing enough fabric for an overlap, sew two sides of the fabric together, folding under the raw edges at the overlap. Slip the cover over the pillow, then close the opening with three covered buttons fitted with coordinating fabric.
I've made this style of pillow cover at a Bernina workshop and it was fairly easy. You could add embellishments and/or monogramming depending upon the type of fabric used. These pillow covers would be an easy way to change your home decor for the different seasons and for the holidays.
With all the demands of after school activities and homework to be supervised, it becomes a challenge for moms to have a delicious hot meal for dinner. Check out Southern Living's 100 Best Comfort Food Classics for some inspiration. The following recipe is their chicken tetrazzini.
1 1/2 (8-oz.) packages vermicelli
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
1 (6-oz.) jar sliced mushrooms, drained
3/4 cup slivered almonds
1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
2 Tbsp. granulated sugar
2 Tbsp. Pillsbury all-purpose flour
1/2 tsp. ground cinnamon
1 Tbsp. Land O' Lakes butter
1/4 cup Fisher Chef's Naturals Sliced Almonds
Danish: 3 oz. cream cheese (from 8 oz. pkg.), softened 1/4 cup powdered sugar 1/2 tsp. vanilla 1 cup cherry pie filling with more fruit (21 oz. can) 1/2 tsp. almond extract 1 can (16.3 oz.) Pillsbury Grands Flaky Layers refrigerated biscuits (8)
3 Tbsp. Land O Lakes butter, melted
1 Tbsp. cream cheese, softened
1/2 cup powdered sugar
1/4 tsp. vanilla
1-2 tsp. water
Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.
In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.
Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.
These look so good - I can't wait to try the recipe! I think they would be great for breakfast-on-the-go.
1 cup water 2 cups sugar 2 cups grated apples 2 cups raisins 1 cup (2 sticks) butter 2 teaspoons ground cinnamon 2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cloves 1 cup chopped walnuts 2 teaspoons baking soda 31/2 cups all-purpose flour
Preheat the oven to 350 degrees F.
Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.
In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.
Note: Extra muffins can be stored in a re-sealable freezer bag
Stretch your bathroom's storage capacity with a tall cabinet. This cabinet makes use of potentially wasted space next to a bathtub and instead creates a convenient home for towels and other bath essentials. Although often narrower, tall cabinets offer more cubic inches of storage than shorter ones.
If you have a vanity counter, place a tray tray of essentials on top for your guest's use and to corral clutter. Provide a cup for a toothbrush, add a dish of soap and a couple of hand towels, and any other small items that guests will appreciate as they get ready for bed or to meet the day.
Put essential bath supplies in a storage cupboard niche so that they're easy for guests to find. In this bath, a narrow niche next to the shower makes use of an otherwise empty stretch of wall and holds necessities such as towels, soaps, and bath tissue. If you don't have a large space, assemble some pretty offerings in a basket.
Pat and I took the 3 youngest grandkids to eat lunch at Joe's today. Naturally, they had the breakfast pancake kid's plates. When it came time to get our check, Bobby came over and informed us that one of their patrons paid for our lunches. What a pleasant surprise! A big thank you to our anonymous benefactor! We will definitely "pay it forward" the next time we eat at Joe's.
1/2 teaspoon salt, plus more for seasoning 1 pound bow tie pasta 1 cup store-bought balsamic vinaigrette dressing 1/4 cup mayonnaise 1 tablespoon sugar 2 cups halved cherry tomatoes 1 (4-ounce) can sliced mushrooms, drained 2/3 cup pitted kalamata olives 1/2 diced green bell pepper 1/2 teaspoon freshly ground black pepper Grated Parmesan, for topping
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.
While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.
Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives, green pepper, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.
Store Only What You Need. Evaluate all bath linens and keep only a two week's supply for every family member. If you have guest linens, keep them separate from everyday linens. Give away unused linens--or mark as rags with a permanent marker and store appropriately.
Non-skid Baskets. Add rubber feet to the bottom of a plastic basket and fill with bath supplies. Rest basket on tub ledge or in corner to ensure bottles stay in place.
Make Good Use of Cabinet Space. Arrange medicines, beauty, and hair products on lazy Susans to avoid forgetting about items pushed toward the back of the cabinet. Look for two and three-tiered versions to pack in more function.
Hide-away Makeup Caddy. Fill a metal or plastic desktop organizer with makeup, brushes, pencils, and other beauty essentials. Store the entire organizer under the sink when not in use.
My parents had a simple Queen Anne's dining room set. I asked to inherit the table when they passed away. I can remember this dining set from early childhood. I kept it in storage until I figured out what to do with it. Today I found this DIY version on how to retro fit a table. Instead of mounting it to the walls, I want to add an extra set of legs so it can be movable. (My husband would kill me if I mounted it to the wall.) I plan to use the two halves for desks in my office - sewing room. I can make it functional and retain my sentimental attachment!
If you love casseroles, check out this collection of Paula Deen's favorite and time-tested casserole recipes. They’re easy to make, because they’re slow-baked, so it’s hard to mess them up, which is always nice.