Friday, July 31, 2015

$9 Wreath

My new wreath!! It was definitely time for a change and I'm loving my new wreath!! I bought chevron burlap ($2 on sale at Walmart), white flowers ($2 at Walmart), black "L" ($2 sale at Hobby Lobby), and a natural grapevine wreath ($3 Hobby Lobby with coupon). 

I started by making my burlap bow. I cut a 5 inch by 2 inch rectangle piece of burlap.  I folded the piece into thirds and glued it together using my hot glue gun. I set this piece to the side, until I was ready to glue my bow together.

I then folded my remaining burlap to make the bow, see photo below:

Next I pinched the center together to form the bow. I did this several times until I found a length I liked. Once I found the size I wanted, I used the rectangle piece of burlap to glue the bow together. I wrapped it around the center and glued it together in the back. Here's my finished bow:

 Next I glued the bow into place, followed by the white flowers, and black "L". This project was super easy and it was fairly cheap!! 

Sunday, July 19, 2015

Blueberry Cookies

I picked some blueberries yesterday and decided to try out some new recipes!! Elfie, from my parent's church, was nice enough to call us and give us this recipe!! It's so yummy, I already want to make more!!


2 1/4 cup flour
Instant Vanilla Pudding (Small Box)
1 tsp baking soda
1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 cup walnuts, chopped
2 cups blueberries


  1. Preheat oven to 375.
  2. In a small bowl, mix the flour, instant vanilla pudding, and baking soda. Set aside.
  3. In a large bowl, mix the sugar and brown sugar. Cream together the sugar mixture and butter. Add the eggs, one at a time.
  4. Slowly combine the flour mixture.
  5. Once everything is combined, fold in the walnuts and blueberries.
  6. Bake for 12 minutes at 375 or until golden brown. Original recipe calls for 1/3 cup of cookie dough for each cookie, but feel free to make them smaller.

Blueberry Delight

It's summer time, time for some Blueberry Delight!! This stuff is amazing and has a wonderful blueberry taste!! The only issue with this recipe is it calls for four cups of blueberries. Fresh blueberries are the best, but if you get them from the store they can get expensive. Luckily, I was visiting my family in Michigan where I could pick some fresh blueberries for cheap!! I picked about 6 pounds of blueberries for $8 at a U-Pick Blueberries Farm in Benton Harbor, Michigan (3209 E. Empire St). Here's a photo of the blueberries I picked:

Crust Ingredients:

1 cup chopped pecans
1/2 cup butter, melted
1 cup flour

Filling Ingredients:

8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip

Topping Ingredients:

4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tbsp cornstarch
1/4 cup water


  1. Combine crust ingredients. Spread in a 9x13inch pan for 15 minutes at 350. Remove from oven and cool.
  2. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust.
  3. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water and 2 cups of the blueberries. Cook over medium heat, stirring constantly until thickened and translucent. Crush some of the blueberries as they cook. 
  4. Remove from heat and add remaining sugar and blueberries. Cool.
  5. Spread over cream cheese filling and chill.