Face Mask with Clear Front

My niece works with kids at school and needed a clear front mask so they can see her mouth - I had some clear vinyl on hand and thought I'd give it a go. There are lots of patterns online, I actually made 4 different ones for her to try and she ended up liking the one that is made like my pleated masks but with a rectangle cut out of the center. I didn't take good pics while I was making the one seen below, so I made another to show you the steps (Mickey, watch your mailbox for a surprise from me LOL!).

Cut two fabric rectangles 8"x7", then trace a 4"x3" rectangle in the center with sewing chalk or a pencil. Using sharp pointy scissors, make a hole in the center of one of the rectangles then cut towards each corner making an 'x' in the rectangle and creating 4 triangles. Fold each triangle back on itself and press in place - now you have a 4"x3" window, repeat with other rectangle - match the two pieces of fabrics and thei windows together and make sure the windows are the same size, adjust if needed. You can trim the points off each triangle so there'll be less bulk.

                

            

Sew a 6" length of pipe cleaner or other wire along the top edge of one piece on the wrong side. Fold in 1/2" on each edge and press in place. See picture below to see what I'm talking about if my words aren't making sense!

                

With right sides together, sew the two pieces of fabric together along the top and bottom edge, leave the sides open.

                                  

Carefully flip inside out so the right sides are now showing. Fold the window hems and the edge hems back in place if necessary and iron again. 

             

Cut a piece of vinyl 5"x4" and insert in between the two rectangble windows, pin in place but make sure you don't poke a hole in the vinyl that will be exposed (or else germs will get in easier!). Sew around the opening to hold the vinyl in place, I sewed a double line to make sure the seam is tight. 

                  

Make 3 pleats on each side (see my regular full face mask posts here to see how to make the pleats) and insert the ear loop into the top and bottom edges, pin in place. Sew along the sides matching sure to catch the earlobes, I reverse and go over them a couple times to make sure they're in there good and won't pull out.

I used two different pieces of fabric for the front and back, so this one is reversible - two masks in one!

Meaty Minestrone

I read another of those 'Hannah Swenson' series books about a woman who owns a bake shop and solves murders - as implausible as that sounds, they are mostly light quick easy reading and she includes recipes so win-win. This recipe for meaty minestrone ('meaty' because minestrone is usually vegetable and pasta based) turned out fantastic, I ate it for breakfast, lunch, and dinner - and my friend Al also loved it and since he's Italian and a foodie I feel like he should know hahaha! The books might not be very deep, complex, or realistic - but this soup makes up for it in spades :) 

• 1 cup onions (2 small or 1 large), chopped into small pieces
• 1 cup celery (about 5 stalks), chopped into small pieces
• 3 or 4 uncooked Italian sausages (mild or spicy), cut into bite-size pieces (note: I removed the meat from the casing and pulled it into small pieces; used 2 mild and 2 spicy links)
• 1 medium-size yellow summer squash, chopped
• 1 small to medium zucchini, chopped
• 1 cup peeled carrot slices, chopped (I used crinkle-cut slices and chopped in bite size pieces)
• 2-inch square parmesan cheese (I used the rind, remove it before serving)
• 1 to 2 t. minced garlic
• 2 cans (14.5 oz. each) beef broth (I used a 32-oz. box instead)
• 1 24-oz jar spaghetti sauce
• 1 cup water
• 2 cans (6.5 oz. each) sliced mushrooms
• 1 cup dry, uncooked corkscrew pasta (I used small shells)
• salt and pepper to taste

additional ingredients depending on how full your crock pot is and if you want to stretch the soup:

• 1 cup cut green beans (I used frozen)
• 1 15-oz can white beans, rinsed and drained (I used great northern)
• 1 cup tomato juice (I added a cup of bloody mary mix instead)
• 1 beef bouillon cube mixed with 1 cup water (I omitted this since I had a bit extra broth above)
• grated parmesan cheese to sprinkle on top when serving

Spray the inside of a 5 or 6 quart slow cooker with non-stick cooking spray (or use a crock pot liner).

Add the onions, celery, Italian sausages, squashes, carrot slices, and garlic; toss together. Pour the beef broth over the mixture, then add the spaghetti sauce. Measure one cup of water and add it to the empty spaghetti squash jar, swish around to clean out any remaining sauce, and add it to the crock. Add the mushrooms with juices, stir everything until well mixed. Add the hunk of parmesan. Cover and cook on LOW for 6 hours or until the vegetables are tender. Add the uncooked pasta. If you have room in the crock and want to add any of the additional ingredients, do it now. Stir again making sure everything is incorporated, cover and cook on LOW for another hour. 

Before serving, check the seasonings and add salt and pepper as needed.  Serve in soup bowls, sprinkle with grated parmesan if desired. 

from 'Coconut Layer Cake Murder' by Joanne Fluke

Kid Craft: painted mason jar holders

I've said this before, but I have so so so many photos of either old completed projects and recipes or ideas for projects and recipes - so many that I forget about them and then when scrolling thru my computer file I'll see something that makes me wonder why it didn't get posted before now! Case in point - this cute project that Brooke did soooooo long ago, back in 2016! Still a good craft tho so I'm sharing anyway, it's not like craft ideas expire  (even if the kid doing the craft is now 17 haha)! 

                                                   

                                                

She poured craft paint right into the bottom of the jar along with a little water, then using a paint brush pull the paint up the insides of the jar completely coating. Let it dry then use to hold whatever - she put on her desk with pens, markers, etc. 

Note if you use it like a vase and fill with water the paint is going to wash away...forewarned hahaha. 

My Sis is Hungry: Mexican Jalapeno Poppers

I made these for my sis but she never reviewed them for me - so I'm posting without her input! I don't eat jalapeño poppers but can tell you that this filling is delicious (I'm not a 'spicy' fan so usually don't even eat pepper jack cheese but in this case it was so good - I think the cream cheese tones down the heat) and my sis and Brooke loved them...you'll have to take my word for it instead of hearing it in her words this time hahahha! 

I googled recipes and after getting some filling ideas I just made up my own - so I don't have amounts, just eyeball it. Add ingredients to the cream cheese until you're happy with it (and obviously you have to taste it along the way to get it just right - that's how I know the filling is great even without trying the finished popper LOL!). I've learned from past experience making jalapeño poppers for my sis that *apparently* you need to remove most of the seeds or they are beyond hot and no one can eat them - here's what I do: wearing disposable gloves cut the jalapeño's in half the long way and remove the seeds. DO NOT touch anything while doing this step or it'll burn like a son of a gun and you'll be sorry! Then I add 3 seeds back into the jalapeño halves before filling with the cream cheese mixture. Remove and throw away the gloves. 

1 block cream cheese, softened
chopped cooked bacon
chopped cilantro leaves
2 green onions (white and green parts)
1 teaspoon mexican seasoning (I used Tajin)
a handful of shredded pepper jack cheese
8 jalapeños, sliced and seeds removed

Combine the filling ingredients (cream cheese thru the pepper jack cheese), taste and adjust to your liking. Fill the jalapeño halves, place in a baking dish and bake at 375' for 20-30 minutes. 

Five Year Anniversary!

5 years of daily posts is mind boggling to me - that's over 1825 posts (apparently I really DO have too much time on my hands LOL)! 

I'm so thankful that you are here at camp with me - whether it's looking for craft ideas or recipes, getting some tips, reading my silly stories and book reviews, seeing what my friends and family contribute on guest posts, being inspired to be creative...whatever the reason, I'm happy you're here whether it's been for all 5 years (in which case, thank you!) or if you've just found this blog (and if so, welcome!).

This calls for a celebration for sure - leave me a comment below or on the blog facebook page by midnight tonight and I'll enter you in a blind drawing for a $25 gift card to Michaels (Joann and Hobby Lobby are options too - your choice!). 

WooHoo for free craft money and for your celebrating 5 years with me - in case you're wondering, it all started with some sprinkles (click for that post). 

Strawberry Cheesecake Poke Cake

We were invited to an impromptu dinner party at Al and Cathy's, it was their neighbor Cindy's birthday so I volunteered to make a (quick and easy!) birthday cake - I didn't tell her it'd be quick and easy but that was my plan when I offered to bring cake hahahah. I was thinking in the back of my head that I'd do a simple poke cake with strawberry jello and cool whip frosting - when looking for my recipe I came across this different twist on a poke cake and thought I'd go out on a limb and try it (all in the name of research for new things to post LOL).

Just as quick and easy - the twist is that this recipe calls for both jello and pudding to be spread on top of a cake with holes poked all over the top. Oh, and because it's a birthday cake I decided to add sprinkles to the batter before baking the cake - you can never have too much going on with a birthday cake right? Stripes of red jello and cheesecake pudding, sprinkle batter, and a layer of strawberries - yum!

• white cake mix, plus ingredients to make it according to the box
• 1 small box strawberry jello
• 1 cup boiling water
• 1 small box cheesecake instant pudding
• 1 1/2 cup milk (I used 2%)
• 1 cup sliced strawberries, plus additional if you want to put on top of the cake
• 8 oz. cool whip

1. Bake the cake according to package directions in a 13x9" cake pan. The box said to bake for 35 minutes but I checked at 25 minutes and it was done. Cool completely.

2. Once cake is cool, poke holes all over the top (I used the bottom of a bamboo skewer). Combine 1 cup boiling water with the jello, once dissolved pour all over the cake making sure to cover all the holes. Next combine the pudding and milk and whisk until dissolved, about a minute. Spread over the cake, pushing down lightly to get the pudding into the holes, there will still be a layer on top that doesn't soak into the cake. 

3. Top the pudding with a layer of sliced strawberries and refrigerate at least 4 hours.

4. Before serving, top with the cool whip and additional strawberries if desired. 

original source found here

click here to see how to make the festive cake topper

Festive Cake Topper

I made a quick easy poke cake to take to a birthday dinner last week (posting tomorrow, check it out!); since it was for a birthday I'd normally put sprinkles or something festive on top but didn't think that'd work on the cool whip topping (I didn't want the sprinkles to run and it seems like they would, right?) so instead of leaving it plain I decided to make a cake topper to insert into the cake and jazz up the white cake top.

This idea came to me at the very last minute so it needed to be a quick project - checking in my party supplies drawer I was inspired by a paper birthday hat and paper straws and came up with this easy decoration -  just cut out the 'happy birthday' from the center of the hat, punch a hole in either end, tie onto paper straws using curly ribbon, then curl the ribbons. Done!

click here to see how to make the strawberry shortcake poke cake

🔥Around the Campfire (week 37)

 Dear Campers ~

Here's a quick recap in case you missed anything at MMDC last week - but first, I can't believe I'm saying this but...I started this blog 5 years ago this coming Wednesday the 16th!!! 5 years of posting just about every day and you know what that means - time to celebrate! Let's see, what should we do this time - another gift card? Yes! On Wednesday leave me a comment either here or on FB and I'll put your name in a hat and draw for a $25 card to Michaels, Joann, or Hobby Lobby. WOOHOO, 5 years!

PS: side note - after all this time of not being able to comment back to comments posted on the blog it fixed itself! So you can finally leave me a comment and I can respond, about time right?

Posts ~

9/6: 🔥week 36

9/7: pleated mask with filter pocket

9/8: tip-sy tuesday: stovetop toasted garbanzo beans

9/9: croissant bread pudding

9/10: organizing the black hole

9/11: dill pickle dip

9/12: sausage, potato and white bean soup

check out this amazing spiderweb that I almost walked into (hate when that happens!)
this is just about the most intricate, detailed, and organized web ever - a spider after
my own heart hahahaha! 

Miscellaneous stuff keeping me busy ~

• read #3 in the Will Robie series by David Baldacci - time to take a break from him, the first two were ok but this one was boring, the lead female is not a good character and her dialogue is so not like a real person talks hahaha - I finished it so I'll give it ⭐️⭐️⭐️ but I need to pause before finishing the rest of the series.
• had my iPad repaired (that's where I read most of my library books now) - it had an undetectable hairline crack and my touching the screen was putting too much pressure on the led or something like that so it caused the screen to go black. Who knew? Thank goodness I can now get back to my books (and Words with Friends hahaha). 
• golfed one of my best games on Thursday, then one of my worst on Friday. How does that happen? Stupid game.

Hope you had a great week! Stop back often to see more fun projects, recipes, and whatever else I can think of to make!

Sincerely ~

Jill

your camp counselor

Sausage, Potato, White Bean Soup

I had some leftover Italian sausage and when this recipe popped up in an email I thought what the heck, let's try it. Hmmm did I love this one? Notttttt really. The flavor is good, and I love all the ingredients - so what went wrong? One word - kale. As in WAY too much of it, and I didn't chop the over-abundance of kale into small enough pieces so it wasn't very easy to eat. My bad - I should have realized 10-12 cups of kale is a.lot.of.kale! So, all in all, would I make this again? Absolutely - it's simple, comes together quickly, and really does taste good - just listen to my words and use less kale that is chopped up in little pieces.  

Here's the original recipe, with my notes:

• 2 T. olive oil
• 8 ounces bulk Italian sausage (or remove the casing from links)
• 2 cups chopped onion (about 2 cups. I did 1/2 cup thinking maybe Dave might eat this but he didn't)
• 1 t. dried oregano
• 1 t. fennel seeds
• salt and pepper
• 2 Yukon gold potatoes (1 lb), cut into 1" pieces
• 8 cups chicken stock
• 1 bay leaf
• 1 (15oz) can cannellini beans, rinsed and drained
• 1 large bunch kale, stemmed and torn into pieces (about 10-12 cups - see my note above!)
• 2 T. red wine vinegar
• grated parmesan cheese

1. Heat oil in an 8-quart stock pot or Dutch oven over medium-high. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook without stirring until brown on the bottom, 2 to 3 minutes. Using tongs, flip sausage pieces over and leave them until cooked through and golden brown, 2 to 3 minutes more.
2. Transfer sausage to a plate lined with paper towels, leaving the fat and oil behind in the pan. Cover sausage with aluminum foil to keep in any moisture; set aside.
3. Return pot to medium and add onions, oregano, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add potatoes, stock, and, if desired, bay leaf. Cover and bring to boiling over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 8 to 10 minutes.
4. Stir in beans, kale, and reserved sausage. Cook until beans are heated through. Fish out bay leaf, stir in vinegar, and season with salt and pepper.
5. Serve with a pile of freshly grated cheese on top.

Per Serving:

457 calories; total fat 18g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 10g; cholesterol 36mg; sodium 1048mg; carbohydrates 50g; fiber 9g; sugar 10g; protein 24g; 

 recipe found here

Dill Pickle Dip

Al made this dip knowing how much I love pickles (remember his dill pickle soup? Have you been too scared to make it hahahah? Try it, you'll like it! Well, unless you don't like pickles in which case why are you reading about pickle dip?!). We scarfed this delish dip up - it's so good ! (and it's so easy I'm pretty sure this will be my new go-to dish to take to a party.) 

Dill Pickle Dip

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: Yield: 6 cups

Ingredients:

16 ounces cream cheese, softened
9 ounces dried beef, chopped
16 ounces baby dill pickles
Crackers for serving

Directions:

Using your mixer, beat cream cheese until smooth.
Fold in pickles and dried beef. Chill until ready to eat.
Serve over crackers. Refrigerate leftovers.

Nutrition:

TOTAL FAT: 27g SATURATED FAT: 16g
TRANS FAT: 0g
UNSATURATED FAT: 8g
CHOLESTEROL: 110mg
SODIUM: 1432mg
CARBOHYDRATES: 6g FIBER: 0g
SUGAR: 4g PROTEIN: 18g

Source: https://anaffairfromtheheart.com/dill-pickle-dip/