Thursday, July 28, 2011

My Name Is...

A few years ago I decided to make my kids name boards for their bedrooms.
So when little Reese came, I knew I needed to make one for her as well.  Here is what I came up with--with a little tutorial so you can make your own.  This was such a fun project that ANYONE can do!

So now after she is blessed, I will hang it with the other two here:

Monday, July 18, 2011


Okay, so I think it's about time to take down my 4th of July decorations and put up something a little more summery.  I saw a similar cute sign on another blog, and I decided I needed to make one.  Here's how it turned out:

Don't you just LOVE summer!

Tuesday, July 12, 2011

Something New

Our new little girl arrived last Thursday, so I have been busy enjoying her. 
(Check back soon though for some new crafts).

But for now, enjoy a couple pictures of my sweet little Reese.

Wednesday, July 6, 2011

Ooey, Gooey Traditions

Ever since I can remember, fireworks have meant Carmel Popcorn--the good and gooey kind.  So of course, when we started watching fireworks with my own kids and family, the tradition had to be carried forward!
We were a little worried we wouldn't be having fireworks where we live on the 4th because there is a big fire ban where we live.  When I told my 3-year old there might not be fireworks, her response was "Well, we will just have to eat carmel popcorn at home."  Luckily the city still put on their annual firework show, and we got to enjoy our little treat.

My mom has always said, "The secret to being a good cook is collecting good recipes."  Well this is one of those good recipes.  It is easy, but SO delicious!  It can be used as an ice cream topping too!

Carmel Topping/Popcorn:

1 can Sweetened Condensed Milk
2 c. Brown Sugar
1 cube Margarine
1 C. Corn Syrup
*For topping, barely bring to a boil.
**For popcorn, cook to 224 degrees on candy thermometer.  Pour over 2 batches (1 c. dry) air-popped popcorn. --Depending on how sticky and gooey you want it, you can use more popcorn.  I usually do!
***Also, I usually do not want to make a full batch of the popcorn because it makes a lot.  So I cook mine just until the butter is melted and everything is mixed together--and at a barely boil stage.  Then I pour some into a jar to store into the fridge.  Then I continue to cook the remaining carmel over medium heat until it reaches the 224 degrees.  The carmel stored in the fridge stays good for quite a long time and can be used for ice cream topping or heated up to the 224 degrees to make popcorn at a later time.