Braided Seed Bead Necklace

I couldn't have predicted so many jewelry posts. What can I say? I get on kicks. I saw a necklace like this in a store but it was shorterand the braid contained different kinds of beads. I wanted it longer with one type of bead. Tada, the braided bead necklace.
from:  http://www.allfreejewelrymaking.com/Strung-Necklace/Braided-Seed-Bead-Necklace/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=allfreejewelrymaking20140527




















WHAT YOU'LL NEED

• An amount of beads, it's hard to say how many, I used about 4 more beads than this jar holds. Just get more than you'll think you need, this is the best I can tell you.
• Chain, about 20"-22" depending on the length you want.
• Jump rings, 2 large and 2 small (or medium, they're easier than small, though less discrete)
• Clasp, 1 (see note at bottom)
• Bead tips, 6
• Scissors and pliers
• Heavy thread, I used grey upholstery weight thread, probably 2 yards worth

CREATING THE BEAD STRANDS
Cut 6 pieces of thread at about 10" or so in length (much longer than you'll need, but this makes it safer - and safety first) and thread onto each string 5.5" of beads. Here's what beads on a string looks like. 






Next, take two strands of beads and thread the two threads through one bead tip. Tie a double (or triple, why knot?!) knot in the two strings and trim the tail. Slide the bead tip up to the knot and use pliers to clamp the little clam shells over the knot.













Repeat for each pair and then repeat on the opposite end, making sure to get the knot as close to the bead tip as possible.




















ATTACHING THE CHAIN & MAKING THE BRAID

Clamp three of the ends to one large jump ring. Connect that jump ring to you chain, a piece about 10" long, and then connect the remaining end of the chain to your clasp (see note at bottom). Prepare the other half of your chain by connecting one end to the other end of the clasp and the other to another large jump ring.

The braiding part is a little tricky if you don't secure your beads strands to something. You may want to tape them down to the edge of a table or pin the to a pin cushion that won't move (or if you want it to take longer, a pin cushion that does move, like I did). Once it's secure, braid your three pairs. When you get to the end, be sure to secure the clamps on the jump ring in an order so that i doesn't unravel the last braid. Then you're done! And you're fabulous!

Cute Stackable Wrap Bracelet Tutorial

DIY Wrap Bracelet

by Erica in D.I.Y.  http://honestlywtf.com/diy/diy-wrap-bracelet/

You should all know by now that we are all about stacking bracelets on our wrists. The more, the better. In fact . . . the most, the best! With that being said, we’ll show you how to master a version of the ever so popular wrap bracelet. It’s so simple and addicting, you’ll soon be churning out these wristlets with your eyes closed. Clearly this arm party train isn’t stopping and it’s about time you get on board!

You’ll need (for a double wrapped bracelet) :

• 44-55 inches* of 1.5mm leather cord
• 12-15 inches* of brass ball chain or crystal chain
• 58-72 inches* of waxed linen cord (scroll down in link)
• a 1/4″ brass hex nut
• a pair of scissors

* Lengths will vary depending on the size of your wrist (see comments for suggestions).

Fold the length of leather cording in half to form a loop. The loop should fit around the hex nut, which serves as the clasp. Run the tip of the waxed linen upwards along the leather cord and towards the loop. Then wrap around the base of the loop at least 5-6 times, working downwards in the opposite direction. This secures the waxed linen cord and is the start of the bracelet.

Place the ball chain along the leather cording with the end of the chain meeting the end of the wrap. Holding the ball chain against the leather cord, wrap the linen around tightly.

Continue wrapping while checking it for fit around the wrist.

When you have reached the end of the ball chain wrap the linen cording around the leather strands 2-3 more times. Tie a knot with all three strands.

Thread the hex nut through the strands and tie a second knot.

Trim with scissors and your wrap bracelet is finished!!

The materials are listed for a double wrap bracelet. For a single or triple wrapped bracelet, divide the measurements by 2 and multiply by accordingly. Experiment with crystal or other types of chain!

It’s a party!

(tutorial adapted from Ornamentea; top image via Jak & Jil, rest of image by Honestly…WTF)

Strawberry Angel Trifle Recipe from www.tasteofhome.com

Strawberry Angel Trifle Recipe photo by Taste of Home

Strawberry Angel Trifle Recipe

 Read Reviews (13)

I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia

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TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min.

MAKES: 12-16 servings

Ingredients

• 1 package (16 ounces) angel food cake mix

• 2 packages (3 ounces each) strawberry gelatin

• 3/4 cup plus 1/3 cup sugar, divided

• 2 cups boiling water

• 5 cups fresh or frozen unsweetened strawberries, thawed and drained

• 2 cups heavy whipping cream

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Nutritional Facts

1 serving (1 each) equals 313 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Directions

1. Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.
2. Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.

Cheeseburger Meatloaf

CHEESEBURGER MEATLOAF

by:  http://pearls-handcuffs-happyhour.blogspot.com/search/label/beef?updated-max=2010-11-16T19:56:00-08:00&max-results=20&start=10&by-date=false

1 lb. ground beef

1 tsp. House Seasoning {recipe below}

1 medium onion, chopped

1 medium bell pepper, chopped

1 cup grated Cheddar cheese

2 tbsp. Worcestershire sauce

1/2 cup sour cream

1 cup crushed crackers {I used 1 sleeve of Ritz}

1 teaspoon seasoned salt {I used Lawry’s}

2 slices of bread {white or wheat}

SAUCE:

1 {10 3/4-ounce} can condensed cream of mushroom soup

1 cup milk

1 1/2 cups grated Cheddar cheese {I used half cheddar, half cheddar/monterrey jack}

Chopped onions, optional {I didn’t add these}

In a large mixing bowl, combine meat, sour cream, worcestershire sauce, seasoned salt, and house seasoning.  Use your hands to mix ingredients…time to get dirty!!

{The house seasoning is another Paula Deen recipe…1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. I made a batch and keep it stored in tupperware in the pantry…it tastes good in EVERYTHING!}

 

Toss in the veggies and mix.

 

Now add the cheese.

Now for the crackers.  I usually use a whole sleeve of Ritz crackers which works out to be a cup.  I toss ‘em in a freezer ziplock and crush them with a rolling pin :) LOVE IT.

 

Combine thoroughly…

Place the two slices of bread on the bottom of a 1 1/2 qt. loaf pan.  DO NOT eat the bread!!!  You’re just using it to soak up all the grease :)  I might’ve learned this the hard way…just sayin’ ;)

Now place the meatloaf mix on top of the bread slices and bake at 350 for 45 minutes.

Meanwhile, time to make the sauce!!!   Combine soup, milk, and cheese in a saucepan.  I’ve made the sauce with cream of mushroom & cream of chicken and they both turned out AMAZING.  SO, if you’re out of one, use the other!!! 

Stir often and cook on medium heat until cheese is melted.

Remove meatloaf from heat and top with sauce.

This is definitely not yo’ momma’s meatloaf!!!  I can guarantee that if my mom used this recipe growing up, meatloaf would’ve been my FAVORITE meal.  I don’t know what it is about all the flavors mixed together, but I promise it tastes AMAZING…truly!!!  And you HAVE TO eat it with the sauce because that’s just like the cherry on top!!!! TO.DIE.FOR DELICIOUS!!!!!

 

This is a dish with quick prep time and little effort…other than the effort it takes to mix everything {but the sauce} by hand.  You won’t be disappointed!!  I’m pretty sure Elvis would’ve loved eating dinner with us {for this meal, anyway} ;)

Butter Baked and Broiled Cabbage Slabs

BUTTER BAKED AND BROILED CABBAGE SLABS
from:  http://karenknichols.blogspot.com/2014/04/delicious-butter-baked-and-broiled.html

Delicious Butter Baked and Broiled Cabbage Slabs.

OH my heavens.

I'm a vegetarian.  I don't know how or why this even happened, but over the course of a year, maybe two, I found myself really loving a meatless lifestyle.  I do love animals, but I'm not going to throw ketchup on your furs, I'm just feeling a lot better going veggie. AND I get to eat dishes like THESE for BREAKFAST!

SO here's how its done..and there's nothing complicated about this at ALL so please tweak my recipe to your liking.

Preheat your oven to 400 degrees.

Your cabbage:  I cut mine into 1/2 inch slabs. I like my cabbage "al dente"..not slimy and flaccid. (giggle)

Prepare your cookie sheet by brushing it with some olive oil.  give it a good coat.

Now. lay down your cabbage slabs and just smear the heck out of them with REAL, salted BUTTER.  OH yeah, baby....I said it.  BUTTER.  It's good for you.  Get that butter all over the place.  Grind some sea salt and some fresh peppercorns on top of that.  OH MY GOSH.

NOW we COOK!

Put. It. In. The. Oven.  Now set your timer for 20 minutes, but check at about 15 minutes.  When the bottoms are becoming brown and the cabbage is turning translucent, flip 'em...let them bake for 15 more minutes.

Now turn your oven to broil and give them a nice brown.  The tops will caramelize with the butter and THAT'S what we're looking for.  My oven took about 7 minutes, yours might take more or less time, so keep your eye on it.

Here's what we want to see:

LAWD ALMIGHTY.

You're almost done.  You can eat this as is and its delicious.  If you're a carnivore, add some bacon bits.  I love to serve mine with some good marinara, and a sprinkling of parmesan....whatever you decide, I promise, that caramelized cabbage, butter and salt and pepper is absolutely to die for. 

Here's mine, seconds before I devoured it. (at 10am)  haha!  Enjoy! 

Tell me how you tweaked this to you or your family's liking in my comment section!  

Thanks for visiting!

Karen