Monday, February 13, 2012

Let's make a Birthday Badge

Have you gathered your supplies yet for the Birthday Badge?

Here is a refresher on what you need:

Hot Glue Gun
2-3 Different Fabric Scraps
Pin Back
Scrap of Heavy Felt or Batting
Heat N Bond

On your Heat n Bond, trace a circle with a roll of tape or large glass. 
Trace the same size circle, twice on your selected base fabric and on the Heavy Felt or Batting. Cut out all 4 circles.

On your number fabric, iron on a small piece of Heat N Bond on the *wrong side of the fabric and draw out the number you will be using. Be sure to draw it backwards, since this is the back of the fabric. (Shown is the number 8, which of course does not have a backwards ;)

You should have this so far:

Iron the Heat N Bond onto the Batting

AFter it cools, peel the paper backing off

Now iron the circle piece of fabric on top. This will now be the front.

 Peel the backing off your number and iron it, centered, on the front.

Cut 3" pieces of your ribbon. I like having 2 or 3 different styles, colors.

Fold your ribbon in half and hot glue. Let them sit until cooled.

Now, start gluing the ribbon onto the back of the batting, all the way around the outside. You will
need to be careful with your spacing once you get 2/3 of it done, make sure you have room to finish it off with your alternating ribbons.

When it is finished, it will look somewhat like this:

Now, super glue your other circle of fabric on top. If you have a sewing machine...this is where you can sew all the way around the circle encasing in the ribbon. Fun, but not necessary!

Lastly, hot glue a pin back on the back.

The Front..great job!

Sunday, February 12, 2012

Super Easy Sausage Veggie Soup

We had the easiest and best Sausage Veggie Soup today!

And I am not exaggerating.

The ingredients:

1 Jar Spaghetti Sauce

1 Package Beef Sausage Link
Elbow Pasta

1 Bag Frozen Vegetables

and Italian Seasoning.


1. In a large soup pot, pour the spaghetti sauce in. Add 3 sauce jars filled with water.

2. Add 2 tsp. of Italian Seasoning and bring to a boil.

3. Slice the sausage and add to the soup base. Add the elbow pasta.

4. Once the pasta is tender, add your frozen vegetables. The amount is based on your liking. Stir then simmer for 5 minutes.

5. DONE! 

{cost: $5.00}

Fed 7 people with leftovers.