ADVERTISEMENT
- Real Recipes from Real People -

We're here!

Misc.
I am a crafter with no time to craft lately. I made a New Year's resolution to allow myself the luxury of crafting again, helped by my sister lamenting that we don't do that stuff together anymore.

I crocheted two youth-size afghans for our local Operation Linus organization and two baby throws, one for a gift and the other for the next family shower I am invited to.

Well, with the onset of hot weather, my resolution has wavered. I am looking for just that perfect craft idea to get me revved up again, preferably not crochet right now, too hot!

I am looking for cheap, cheap Christmas crafts to do with my sister, my two sisters-in-law, and my three neices (all adult). We are planning a family girls night out or weekend around Thanksgiving to get us all in the holiday spirit. Right now, I have a stationery idea using brown grocery bags and old Christmas cards that I want to use. (see: cheap, cheap!) You use fancy scissors to cut out card-size paper and glue on cut-outs from old Christmas cards. I am also planning to let them make matching envelopes. The cards can be any size you like. (This would also be great using other types of cards, very country!) Other than that one, I haven't seen anything that really makes me say, YES, That's the one! Any help would be appreciated.
MsgID: 18832
Shared by: Kathy, SC
In reply to: Where all the crafters?
Board: Crafts and Hobbies at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Grannieq, CO
2
  Patsy, La
3
  Grannieq, CO
4
  Patsy, La
5
  MeMe/Fl
6
  Grannieq,CO
7
  LCD
8
  Grannieq,CO
9
  Shirl
10
  Grannieq
11
  Kathy, SC
12
  Susan, CA
13
  Grannieq,CO
14
  Susan,CA
15
  alana ca
ADVERTISEMENT
Random Recipes
  • Vidalia Onion-Sausage Casserole (using Ritz crackers)
  • VIDALIA ONION-SAUSAGE CASSEROLE 5 Vidalia onions, sliced* 12 Ritz crackers, crushed 1 pound sausages, browned and drained 1/2 teaspoon salt (optional) 1/4 teaspoon Lawry's season salt (optional) 1 (10 3/4 ounce) can C...
  • St. Louis Red (barbecue sauce)
  • ST. LOUIS RED 4 cups ketchup 1 (10 ounce) bottle A.1. Steak Sauce 1 (10 ounce) bottle Heinz 57 Sauce 1 1/2 cups apple juice or apple cider 1/3 cup Worcestershire sauce 1/3 cup dark corn syrup 1/3 cup honey 1/4 cup mol...
  • Mojo Fondue Broth
  • It's been a long time since I was at the Melting Pot so I can't remember if this is the right recipe, but it seems pretty close. MOJO FONDUE BROTH From: Dave Ahern, co-owner of The Melting Pot in downtown Minneapolis ...
ADVERTISEMENT
  • Fried Quince Empanadas
  • Fried Quince Empanadas 3 large ripe plantains unpeeled 5 large ripe quinces 1 lemon juiced 1 tablespoon unsalted butter 1 cup light-brown sugar 1 tablespoon grated fresh ginger zest and juice of 1 orange 1/8 teaspoon gr...
  • Safely Canning Beans with Potatoes
  • You would need to follow the instructions and times for onions, which is processing for 40 minutes in a pressure canner. You use the time for the ingredient which has the longest processing time, which is the onions... I...
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
  • We're here!
  • 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!