Wedding 12 Month Checklist

Doily Stenciled Votives

how to make doily stenciled glass votives

what you’ll need

• glass votive
• cloth doily or lace fabric
• white acrylic paint
• stippling paint brush

let’s do it

• wrap doily or fabric tightly around votive, trim to size
• hold fabric firmly in place and dab paint over fabric moving up-and-down
  TIP: don’t brush side to side or the paint will spread under the stencil
• spin votive, continuing to dab paint, until all sides are stenciled
• let votive dry completely before use

Breadcrumbs DIY

Breadcrumbs

Secret Shortcut: Breadcrumbs

Run out of flour, but need to thicken your sauce? "Just stir in breadcrumbs and let them cook a few minutes so they

 release their starches. Strain the sauce, pressing all the liquid out of the crumbs." The result?

 A thick sauce without the raw-floury taste on your tongue.

Pool Redneck Style

Needed: Bales of hay
Large tarp
Water hose
Clean area  to get in and out of pool, so hay won't be in the water (TARP w/ water hose to wash off feet.

ORANGE BROWNIE CAMPFIRE TREAT

An easy campfire dessert treat:

    34K+

The process:

1. Cut the top off the orange – about 1/3 way down. (adults should to this)
    
2. Let the kids use sturdy soup spoons to scoop out the inside of the orange – careful not to rip or puncture the orange peel
• ** This will be messy, but it is a fun part of the activity for the kids – so be ready with paper towels and wet wipes.
   
3. While the kids are scooping out the oranges – mix the brownie mix, per pkg. directions*
    
4. Let the kids fill their own oranges – approx. 2/3 full
    
5. Place orange cap back on top and, while keeping orange upright, wrap orange in heavy-duty foil (as shown). *a couple layers works best. And the “curly-cue” top serves as an easy way to pull oranges from hot coals
    
6. Place finished wraps in a bed of coals, (not on flaming campfire), and cover until it is a mound of hot coals with just the “curly-cue” sticking out.
    
7. Approx. cooking time is 20 – 25 minutes, but this is variable depending on size of oranges and quality of hot coals – so check after 20 minutes to see if done.
    
8. Remove from coals and let sit a few minutes for the foil to cool to touch – then let the kids unwrap their own orange-baked brownies – and dig in!
   
   ps. Have a camera ready.

ALL PHOTO AND ARTICLE CREDITS TO:  THX FOR SHARING!

1. http://campingwithgus.com/2012/09/08/easy-camping-treat-recipes-ideas-for-kids/

Tacos-in-a-bag DIY

Camping Tacos-in-a-bag recipe

Here is all you need for this camp meal for kids:

• small bags Dorito chips, (2.5 – 3.5oz.), one per camper*
• 1/2 cup cooked and Taco-seasoned hamburger per camper
• shredded/chopped lettuce
• shredded cheddar or Mexican-mix cheese
• diced onions
• diced tomatoes
• mild or medium salsa or taco sauce
• plastic forks or spoons

*NOTE: You can use qt.-size Ziploc baggies and 

bulk bags of Doritos or Taco chips if desired. 

(but it won’t be as novel to the kids as actually using small bags of Doritos)

The concept is so simple. Each camper spoons the ingredients they want into their individual bags of chips. Then they just scrunch them a little to mix things up – and they’re done! Eat with a plastic fork or spoon and toss everything in the trash for clean-up.

Note: A little prep at home can make this a no-cook, fast and easy camp meal. Just cook the hamburger/taco seasoning mix at home, and bring to camp in a gallon-size Ziploc. (can be served cold at camp, or warmed in a skillet) The vegetable slicing and dicing can also be done at home, and brought to camp in Ziplocs.

The basic steps for the Adults:

1. The taco seasoned hamburger can be used cold, but it tastes better warmed – so just use a skillet to heat it up a little.
2. Place all ingredients on the camp table in bulk containers or on plates. Spoons can be used for all ingredients, but for portion control – a 1/2 cup measuring cup works best for the hamburger mix.
3. The chip bags should be opened by pulling apart the top seam, (leaves extra folding room), so if your camping kids are young you might want to pre-open the bags for them
4. Instruct the kids to put 1/2 cup hamburger mix, and whatever other ingredients they want, into their bag of chips.

The basic recipe steps for the Kids:

1. Add the ingredients they want
2. Fold the top of the bag closed and scrunch and shake the bag to mix everything up
3. That’s it! Open the bag, grab a fork or spoon, and dig in.

Things to watch out for:

• Don't let the kids over-fill their bags. (have extras for hearty appetites)
   
• Don't let them get carried away with the scrunching and shaking – you could have taco chunks flying through camp
   
• Most camping kids, (except for the very young), will want two, so you should plan for this from the start.

Volcano Grilling Pizza

http://beprepared.com/blog/8109/food-storage-personal-pizzas-on-the-volcano-grill/?sc=FBOOK&oc=FB0001A070


We've been craving pizza around here at Emergency Essentials, so we grilled up a few personal pizzas on a Volcano Grill last week. 100% food storage. 100% Awesome.

Here’s our recipe—I hope you love it as much as I do.

--Sarah

Food Storage Personal Pizzas

Ingredients:

• 1 Batch of Provident Pantry Honey Wheat Bread and Roll Mix for the crusts
• 2 cups reconstituted Tomato Powder for the sauce (more or less powder depending on how "tomato-y" and how thick you want the sauce to be) – just add water until you like the consistency
• 3 Tbsp. Provident Pantry Italian Seasoning
• 1 Tbsp. Provident Pantry Garlic Salt
• 1.5 cups reconstituted Freeze Dried Italian Meatballs, quartered (or your choice of freeze dried meat)
• 2 cups reconstituted Provident Pantry Freeze Dried Mozzarella Cheese
• ½ cup each reconstituted veggies of your choice—we used mushrooms, onions, green peppers, and tomatoes.

Adjust any of these ingredients to taste

You know what to do…

1. Make the bread dough according to the directions on the can. Divide the dough into as many parts as you want for your pizzas.
2. Mix up and spoon on the sauce.
3. Sprinkle on some cheese.
4. Add your preferred toppings.
5. Toss on a little more cheese to keep everything in place.
6. Grill.
7. Relish the awesome flavors that you combined with your own hands.

Here are a few things we learned during this process:

• If you are using a Volcano Grill to cook your pizza(s), open the vents slightly. It needs to "breathe" when the propane burner is running.
• To avoid a fuel smell with the propane, adjust the burner air-to-fuel ratio by adjusting the air shutter valve.
• Cover the Heat Deflector Plate (which goes over the flame inside the Volcano) with aluminum foil, then punch some holes in it to let the heat through—that will direct the flames farther outward so the pizza cooks more evenly.

• It doesn't take very long to cook these pizzas—especially if they’re personal pizzas. So keep an eye on them, and if they look like they’re cooking unevenly, rotate them in 5 minute increments until done
• Covering the grill rack with aluminum foil makes cleanup quick and painless.
• You can make a REALLY great deep dish pizza in the regular oven if you use a whole (or most of a whole) batch of dough in a 9x13” pan and load it up with toppings. (Uhhhh. Yum. See the photo of that pizza below.)

Hungry yet? Dig in!

Do you have a favorite pizza recipe? Maybe a magical sauce? Let us know in the comments.

--Sarah

- See more at: http://beprepared.com/blog/8109/food-storage-personal-pizzas-on-the-volcano-grill/?sc=FBOOK&oc=FB0001A070#sthash.QBeWuWys.dpuf