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love one another; Psalm 23

Thursday, August 23, 2012

Drinking Straw Artwork

Drinking Straw Artwork
Take a look awesome Art

Quote by John Gray (straw dogs)
“Most people today think they belong to a species that can be master of its destiny. This is faith, not science. We do not speak of a time when whales or gorillas will be masters of their destinies. Why then humans?”
Penguin is the only bird that can swim, but cannot fly.
Each day, up to 150 species of life become extinct.
Average lifetime a person will walk the equivalent of three times around the world.
More than 20 million meteoroids enter Earth's atmosphere every day.
Male platypus has poisonous spurs on its legs.

Take a big plastic trash bag and tell my kids that whatever toys are left on the floor are going in the We're Giving This Away Bag. They clean up pretty quickly.

Cheese Straws recipe from Trisha Yearwood.
Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature
1 cup (2 sticks) butter, softened
4 cups sifted all-purpose flour
2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Dash of garlic powder
Cooking spray
Preheat the oven to 325 degrees F.
Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
Crafts & Tutorials
How to make sea glass chimes

How to make wood plate transfer

How to make butcher-paper baskets for your next picnic

How to make super long taper candles

How to make your own button for blog

How to make Redneck wine glasses

How to make Message in a bottle necklace

Have a blessed day & Be a blessing to others.

Thank you for coming to see me ,come back please.

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