ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Christmas cards - be crafty

Misc.
Use them next year as covers for votive candles. I saw this on Cityline TV.
With an exacto knife cut out the tree lights or the stars..(get the idea?)
You can tape 3 together to form a triangle and place it over ( to cover ) a votive candle. They also used just one and used a rubber band and fancy ribbon to attach
it around the jar.
MsgID: 26890
Shared by: Deb from Calgary
In reply to: ISO: All these Christmas Cards?
Board: Holiday Crafts at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: All these Christmas Cards?
  Kim,La.
2 uses for Christmas cards
  LCD
3 Donating Christmas Cards
  Betsy at TKL
4 Christmas cards
  rumpole
5 Christmas cards - be crafty
  Deb from Calgary
6 Recycling Cards
  Carol, NC
7 Recycled stationery (cards)
  Kathy, SC
ADVERTISEMENT
Random Recipes
  • Champps Crab Bread
  • This is close to the ISO Champps Crab Bread: 8 ounces cream cheese, softened 2 dashes dry mustard 2 splashes Tabasco sauce 3 tablespoons heavy whipping cream 1/2 teaspoon Old Bay Seasoning 2 teaspoons white wine 1...
  • Emeril's Au Jus (using red wine and beef stock)
  • EMERIL'S AU JUS 1 cup red wine 2 cups beef stock Place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 c...
  • BBQ Pulled Pork Pizza (with make-ahead pizza dough)
  • BBQ PULLED PORK PIZZA "To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro." FOR THE PIZZA DOUGH:* 2 tablespoons warm water (115 to 120 degrees F) 1/2 t...
  • Braised Eye of the Round with Gravy (using vermouth)
  • BRAISED EYE OF THE ROUND 1 1/2 pound beef eye round roast 1/4 cup dry vermouth 1 cup beef broth 6 cloves garlic, chopped 1 onion, sliced 2 sprigs parsley 2 bay leaves 2 teaspoons oregano leaves 1 teaspoon thyme leaves...
ADVERTISEMENT
  • Buca di Beppo's Chicken Glorioso
  • CHICKEN GLORIOSO Restaurant: Buca di Beppo, Chef Richard Graham 3 oz olive oil 4 1/2 pieces chicken breast 1/4 tsp salt flour 6 oz white wine 3 cloves garlic, chopped 1/2 tsp crushed red pepper 8 oz prepared Al...
  • Key Lime Cheeseball
  • KEY LIME CHEESEBALL 8 oz. cream cheese, softened 2 Tbsp butter, softened 3 Tbsp plus 1/2 Tsp Key Lime Quick Mix Mix together cream cheese and butter. Add Key Lime Quick Mix and blend well. Refrigerate one hour. Remov...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Christmas cards - be crafty
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!