ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Vicki, Ornament idea great help for ice show

Misc.
Thanks Vicki for a great idea! I produce a Holiday themed ice show each year and this would come in handy for some set design ideas for next year. They have some great Christmas sets that we order from Andersons or Stumps (they do prom sets), but they are corragated cardboard and do not last that long in the cold circumstances. Very cute for indoors though! Any other great ideas out there? Would love to hear them.
MsgID: 261023
Shared by: Lori, IL
In reply to: large ornament ideas
Board: Holiday Crafts at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Saltine Candy with Chocolate and Nuts
  • SALTINE CANDY WITH CHOCOLATE AND NUTS 40 saltine crackers 1 cup butter (not margarine) 1 cup light brown sugar 1 (12 ounce) package chocolate chips 1 cup chopped nuts (your choice) Preheat oven to 400 degrees F. Lin...
  • Almost Snickers
  • ALMOST SNICKERS 12 ounces low fat ice cream, softened 1 cup low fat Cool Whip, thawed 1/4 cup crunchy peanut butter 1 package sugar free chocolate pudding mix 3 ounces grape nut cereal Mix together ice cream, Cool Wh...
  • Michael Jordan's Macaroni and Cheese - For Adults Only!
  • Michael Jordan's Macaroni and Cheese is awesome! Yes, it is time consuming to prepare but well worth the effort. Of course I had no idea what blond roux was so I looked it up. A non-stick pan is essential for the roux p...
  • How to Can Figs
  • That would be fine to can. It is USDA tested. The jello would have acid in it, along with the sugar in jams, it keeps it safe. I checked the USDA site to be sure on the recipe. I don't have any tried and true recipes si...
ADVERTISEMENT
  • Pepper Steak Caballero (1971)
  • PEPPER STEAK CABALLERO 1 1/2 pounds sirloin steak, cut in strips 1/8-inch thick 1 tablespoon paprika 2 cloves garlic, crushed 2 tablespoons butter or margarine 1 cup sliced green onions with tops 2 green peppers, cut ...
  • Luby's Carrot Cake
  • Luby's Carrot Cake Author: Tracy Posted on: Texas Monthly CAKE 3 extra-large eggs 1 1/2 cups granulated sugar 1 1/3 cups drained canned crushed pineapple 1 1/3 cups finely chopped or shredded carrots 1 cup vegetable oi...
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
  • Thank You: Vicki, Ornament idea great help for ice show
  • 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!