Olympic New Beginnings

The Winter Olympics are here again! What better theme for a New Beginnings? You can talk about going for gold—setting goals and accomplishing them. Have your girls march down the red carpet isle with their flag and introduce each theme. Give out awards and use lots of gold and silver everywhere...and golly—you could even fashion an Olympic torch out of the Young Women's logo.

Decorating Ideas:
During mutual have the girls cut out the Olympic rings and a whole TON of snowflakes.
Print off the invitations and help the girls assemble them as well.

Make winter cupcakes for refreshments. Don't forget the gold wrapper.

This cupcake display is just three boxes wrapped in white with ribbons wrapped around each one and then stacked. Brilliant!

Are you ready to know how we did some of this? Let's start with the flags. I'm sure you've heard of freezer paper stenciling by now? Print each value on the paper and then cut them out with an Exacto knife. Iron them onto the fabric and stencil them in.

The flags were 1/2 yard each. I made a casing on the side of each one which slipped easily over a wooden dowel. The flags stayed on nicely—and are removable for washing or if someone wants to hang them instead without the dowels (which we did the next year for a Royal Theme...you know, flags hanging in the "great hall"....)

Drill the appropriate size holes in a 2 x 4 and the dowels will stick in the display and show nicely. These flags have been used for various occasions, even the Stake has been using them. So they are worth the time investment.

Next up: Snowflakes.

Print up a snowflake pattern you like. Tape the papers onto something flat and moveable. Then tape wax paper over that. 

Next whip up a batch of Royal icing and trace over the snowflakes. Don't forget to add a toothpick. These will take about 1-3 days to dry completely.

Lastly are the invitations.

Click Here: For blank pdf invitations. You'll have to import them into a program (like Word or Adobe Acrobat etc.) to fill in your own information and then cut them out following the crop marks.

For the ovals, once you've cut them out you'll punch two holes on either side to run the ribbon through. (We used gold and silver ribbon.)

Purchase multicolored paper. If you are holding the paper horizontally, you will want to cut a strip off the bottom so your invitation comes just to the top and bottom.

Paste the invitation in the middle and fold both flaps in. 

Punch holes in either side of the oval cut-out and thread ribbon through, tie in the back. Pass them out and you're good to go.

And now you're set! Just Google "Olympic New Beginnings" and you'll find all kinds of program content ideas.

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Pasta Italia: Easy Dish, Great for Groups

My husband made this dish up while he was in Italy for two years and ate it all the time. The ingredients were cheap and easy to find and well, it's really tasty! Several friends have asked for the recipe so here you go:

Note: don't worry too much about exact quantities. It's all to taste and according to how large your group is—in other words, we usually "eyeball" it. If you have questions send me a message.

Pasta Italia

You'll need equal parts (almost) of:

• ham, cubed
• Mozzarella cheese, cubed (we like less cheese, more tomato)
• tomatoes (any kind) cubed
• Rigatoni noodles work best, the big fat kind you can stick your thumb in. Yum. (the amount should be about 1/3 or less of the total ingredients.)
Note: we use whole wheat noodles for health reasons but rigatoni is hard to find, which is why you see a different pasta in the photo above.)

and also some

• olive oil
• fresh basil, one "package" finely chopped (if serving 6—10) If using fresh, a good fistful of leaves
• balsamic vinegar

1. In a large pot begin boiling the rigatoni. (Do NOT over cook, throw the noodles out if that happens…it just won't taste good in this dish and you will be disappointed.)

2. In a skillet add a bit of olive oil and allow to heat.

3. Add cubed ham to the skillet and cook until just browning on sides and still juicy. Set aside.

4. In a separate bowl, (while the ham is cooking) combine the cubed tomatoes, cheese, chopped fresh basil, and drizzle olive oil over the ingredients (to taste). Mix. see photo above.

5. Salt the mixture to taste.

6. When rigatoni is finished, drain and add all the ingredients to the pot (tomato/cheese mixture and ham) while the noodles are still hot.

7. Mix. Your cheese will begin melting, this is good.

Serve hot with balsamic vinegar on the table for drizzling. (This is a must!)
Great with French bread and fresh fruit.
Makes good leftovers too! Just reheat until cheese begins to melt.

Note: If you want this to be a South Beach Phase 1 meal, leave the pasta out.
If you want it to be a phase 2 meal, use 100% whole grain pasta.

Strawberry Cake Decor

Need an idea for a cute cake? Here's a simple strawberry themed two tiered cake. Keep reading for instructions and tools you will need.

This cake was created for a Wilton cake class I took through Michael's a few years ago. I was so tired of making flowers that I wanted to do something a little different for our assignment. Enter the cute strawberry!

The strawberries are made of fondant and shaped by hand. The little seed indents are made with a tooth pick and the hull was cut out of fondant using the “star” shaped cutter below. Just pinch the tips and press a line down the center of each flap with a tooth pick. (Toothpicks are such a handy go-to tool!)

The blossoms used the rose cutter seen below. I put a slit between each petal with an Exacto knife so that I could lift and curve each petal. The centers are piped in using a grass tip with yellow frosting.

Lastly, can you see the little curly tendrils on the cake? Those were painted on with a brush and green food coloring.

All the cutters, including the leaf shape (not shown) can be found in the Wilton Rose Bouquet Flower Cutter Set found here.

Fore more cake ideas CLICK HERE.

Orange Cranberry Nut Bread

This bread is soft, sweet, slightly chewy and with the little bites of tart cranberries mixed in—it is easily one of my favorite sweet bread recipes. I normally gift it this time of year with instructions to try a slice lightly toasted with butter, the flavor reaches new heights when prepared this way—that's the magic of warm bread and butter.

I'm not even sure where the recipe came from originally—but my mom has made it for years. My copy was typed on a typewriter by her. And the directions are pretty much a one-liner saying something like this:
Mix all ingredients together and bake at 350 for 60 minutes.

Ummm….yeah. About that. So I'll do you one better and get a little more detailed so you don't end up with a bite full of salt!

Orange Cranberry Nut Bread:

Makes 3 medium loaves (7 3/8" x 3 5/8" pans)
If you half the recipe it makes one large loaf—bake for about 60 minutes.

In a mixer combine until blended:
4 Tablespoons softened butter
2 eggs
2 tsp salt
2 cups granulated sugar

Add and mix in:
1 1/2 cup 100% orange juice (not from concentrate)
2 cups chopped fresh cranberries (I use the food processor to chop them)

In a separate bowl, sift together:
4 cups white flour
1 tsp baking soda
3 tsp baking powder
1 cup chopped walnuts

Add dry ingredients to wet ingredients and combine until just mixed, scraping the bowl a few times as you go.

Grease and flour your pans. Fill them 2/3 full of batter. Bake in a preheated oven at 350°F for about 45 minutes or until a toothpick inserted comes out clean.

Footstools Named Hugs and Kisses

For three years we've been trying to find the ottoman that matches our couch at the outlet. It wasn't meant to be. So when I saw these (ugly) stools (below left) at Burlington Coat Factory for $29 each, I let the idea simmer for while that maybe I could recover them. Three months later they were still at the store (because of ugliness) so I snatched them up and forced them into playful stylishness.

It was difficult coming up with a design because it could be practically anything. Soon I had a stack of prints to choose from. Should I go retro? Playful? Matching or not? Finally, I decided since one stool would be for "her", and one for "him" we could have something that inferred this, but not so literally. And that's how we landed on Hugs and Kisses.

It was SO EASY to re-do these; sharing the process might give you some ideas of your own.

Let's start with the freezer paper stenciling.

ABOVE: First, the stencil is printed on the dull side of freezer paper and cut out. Next, the paper is ironed onto the intended project, shiny side down. It will stick because there's a thin coat of plastic on that side; when heated it will melt and lightly adhere to your material. 

ABOVE: Next, any exposed areas of material need to be blocked off. Take the material/stencil outside. Then the stencil can be spray painted with an oil based/matte spray paint. (Most spray paints are oil based. Just ask if it's not on the labeling.) It must be matte—I used Rustoleum double coverage.

ABOVE: Lastly the paper gets peeled away and the design is done! The paper leaves no residue (you can try using the stencil again, but it probably won't stick as well.) I'll bet you are thinking of all kinds of projects now aren't you?

Now let's move on to the upholstery.

After you've taken the existing fabric off your project, use it as a pattern. Cut out your new pieces and sew them up accordingly. 

The skirt was simple. Just one long strip, pleated and attached to the round top which I stenciled earlier. Then wrap it around, staple it, put the feet back on and you're good to go! 

There's a little video of the rehupolstering process here. Use the password: quickhug

These little things are so growing on me! At long last I have a husband who doesn't whine about not having an ottoman or coffee table for his feet, and finally his remedy to the situation—our kitchen stool with a pillow placed on top—is staying where it belongs. I could just hug and kiss these little guys for making my guy happy! Ok. And me too.

Update: It's been almost two years since I did these. The stencil is fading a bit, but that's to be expected. Otherwise they are in great shape. The only thing I would do differently is add extra padding for more comfort.

Cake Eight

I know, it's a weird title. A few years ago I took a cake class and this is the eighth cake…actually the eighth cake I've ever decorated in my life. Although there are some things I would do differently now…I still really like the white flowers on top of a marbled look. Hope this gives you some ideas.

Fore more cake ideas CLICK HERE.

Gypsy Stew

Also called Olla Gitana, this dish from Spain is usually meatless. I really like this version though, and like all good recipes it will make your house smell wonderful…hmm cumin, paprika, rosemary... (Plus, I love anything I can make with my dutch oven!)

Gypsy Stew - Prep about 3 hours if using precooked beans. If using dry beans…add 3 more hours.

If using dried beans: cover and soak for at least three hours and then drain well:

• 1 1/4 cup dry white kidney beans (such as navy beans)

In a large saucepan heat

• 3 TBSP olive oil

than add and cook until soft

• 1 chopped garlic clove
• 1 chopped white or yellow onion

Next, add the presoaked beans and cover with water. Bring to a boil, then reduce heat and simmer for about 45 minutes. Then in a dutch oven, or large flame proof casserole dish, over the stove heat:

• 1/3 cup or less olive oil

Add and cook until tender

• 1 chopped garlic clove
• 1 chopped white or yellow onion

Preheat the oven to 315 F.
Add and stir through the following

• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp dried rosemary
• 1 seeded and diced red bell pepper
• 1 lb. 10 oz pork tenderloin diced

Cook until the pork is pale brown all over. Then add:

     •   One 14 oz. can diced tomatoes
     •   1 cup chicken stock

Bring to a boil, then cover and place in the over for 1 hour.
Then add:

• the bean mixture
• 2 medium diced firm potato, sweet potato (squash works too.)

Return to the oven for 30 minutes or until potato is tender.
Just before serving stir in:

• chopped swiss chard

Season to taste before serving. 
We like to eat it with shredded cheese and a dollop of sour cream. It's great with tortilla chips too.

Adapted from Cooking Spanish by John Newton