If you are looking for a fun simple project to make with the kids, I have one just for you. This egg wreath is kid friendly as well as adult friendly. Below are the instructions and supplies.
What you’ll need
- 14 plastic pull-apart eggs
- Puffy paint
- Egg cartons
- 2 large heavy-duty paper plates
- Green craft foam
- Twist ties
How to make it
- First, decorate 14 plastic pull-apart eggs with puffy paint and let them dry. (Overturned egg cartons make great workstations and drying racks; just set each egg half over a carton cup bottom.)
- Cut the rims from the paper plates and glue them together. Glue green craft foam leaves around the ring, leaving 1 1/2 inches between them.
- To attach the eggs, tightly wrap twist ties (one for each egg) between the leaves around the paper plate ring, then simply close the egg halves together over the ties.
Pizza is a staple on any busy families menu. The same pizza week after week can become dull and boring. As a resourceful mother, I am constantly looking for recipe variations. I found this recipe on the Pillsbury website. I attached the link below. I also included the recipe.
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped green bell pepper (1/2 medium)
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) Green Giant® mushroom pieces and stems, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano leaves
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Homestyle Buttermilk Biscuits
- 1 package (8 oz) sliced mozzarella cheese
Heat oven to 400°F. Grease large cookie sheet with shortening. In 10-inch skillet, cook ground beef, onion and bell pepper over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomato sauce, mushrooms, salt, pepper, and oregano. Reduce heat to low; simmer uncovered while preparing biscuit dough.
Separate dough into 10 biscuits. On cookie sheet, press or roll biscuits in 14×10-inch rectangle. Spread beef mixture lengthwise over half of dough. Place cheese slices over beef mixture. Carefully fold dough over cheese to form long rectangle; press edges with fork to seal.
Bake 15 to 20 minutes or until golden brown. Cut into pieces to serve.
With the Easter holiday quickly approaching, this bunny throw pillow is cute.
- Felt; 24″ x 22″
- Embroidery floss in contrasting or matching color
- Embroidery needle
- Two 15mm solid black shank (safety) eyes
- One 12mm solid black shank eye
- Stuffing; polyester fiberfill
- Trace a bunny peep pattern on newspaper and cut out. Pin the design to the felt, trace and cut out.
- On one of the bunnies make a dot with a pen or pencil to mark where you want the two eyes and the nose to be. Make a small snip where each of these dots are. Put the shank from the 12mm eye through the hole you made for the nose and secure it with the plastic washer that comes with the eye. Repeat this process to install the eyes using the 15mm eyes.
- Pin the bunnies together with wrong sides together (the eyes facing out). Using the embroidery floss as it comes, stitch the two layers together using the blanket stitch. Leave an opening at the bottom to stuff your bunny.
- Using the fiberfill, stuff your bunny to desired firmness (do not over stuff). Stitch the opening closed with the blanket stitch.
On a cold winter day there is nothing better than a big bowl of homemade soup. After having this soup at a local restaurant it became my mission to come up with a recipe that was similar. I enjoy this soup with a nice piece of crusty bread.
1/2 lb Italian sausage (hot or mild)
2 garlic cloves, crushed
1 (13 1/2 ounce) can chicken broth
1 (13 1/2 ounce) can beef broth
1 (8 ounce) package cheese tortellini
1 (10 ounce) package fresh spinach
1 (14 1/2 ounce) can Italian-style diced tomatoes
1) In a large saucepan over medium-high heat, cook and stir sausage and garlic until done. Drain.
2) Add broth and tortellini; heat to a boil.
3) Reduce heat; simmer 10 minutes.
4) Add spinach and tomatoes; simmer an additional 5 minutes.