Glitter Globes - DIY $5 Project - Crafts

 Alright! It's been quite awhile since I have posted a DIY project...

and anyone who keeps up with me on Facebook knows I have a serious glitter problem. So I thought I would share the newest "glittered" items in my new bitchin' office.

You will need Mod Podge, a paint brush OR a foam brush, glitter, and a glass.

 I found these little babies at the dollar store. Here's their "before" glamour shots.

Okay - Step One: Pour a SMALL amount of Mod Podge into your goblet. I used a paintbrush and in future projects - I will be using a foam brush. Using your foam brush - spread the magical goo all around the inside of your glass. Squeeze out excess. I used far too much. Less is more in this case.

Step Two: Pour your glitter into your coated glass.

 Step Three: Tilt your glass and rotate it slowly to allow the glitter to stick. If you need to, pour more glitter in. When you have fully covered any and all visible goo, pour excess into a bowl or back into it's container.

 That's it... Literally. Place your globe(s) in a well ventilated area and allow them to dry.

It will take at least 24 hours.

 This is about an hour after they were finished.

You can see the extremely thick layers of Mod Podge and hopefully you understand why I recommend the foam brush. The heavier you are on the glue, the longer the drying process will take.

Good to know for next time. =)

The picture below is about 12 hours after they were "painted."

 Done! 24 Hours and they are completely dry. I sprayed the Mod Podge acrylic sealer inside twice. I would assume hairspray works the same for shedding glitter. I haven't decided what to put in them yet, but do not put a lit candle in yours. If you decide to use them for their intended purpose (who does that?) Get the LED tealights. There you have it - awesome little who-knows-what-they-will-hold glitter globes.

<3 Erika

Spaghetti with "Meat" Sauce and Spinach Cheese Muffins!

If there is one food I know my son will eat all of without a fight, it's spaghetti, and there is no easier way to get that boy to eat veggies than to puree them into a sauce to go on the spaghetti! Most tomato sauce recipes call for sugar to cut the acidity of the sauce, but I use carrots instead! It gives us a nutrient boost while sweetening the sauce! If you like a chunky sauce, you can skip the puree step, but I prefer a smooth one. You can add any veggies you want, I sometimes like to add zucchini, mushrooms and spinach or kale, if I have them on hand, but this is my base recipe. Cauliflower and broccoli even go well pureed in this sauce! We aren't eating meat anymore, so I used vegetarian soy crumbles, but you can use ground beef, turkey, or chicken if you're a meat eater! I typically like to cook 1/4 cup bulgur in the sauce after I've pureed it, before adding the crumbles, adding an additional 2 cups chicken stock. However, my commissary doesn't carry it, so, unless I've gone to the closest grocery store in town, which I typically don't just because of the inconvenience, it's not always in my sauce. It adds more fiber and has a meaty texture, we really like it. This makes 8 cups of sauce! You can cut the recipe in half, if you want, or do what I did and freeze the remainder in ziplock bags in one cup portions for easy lunches later!

The way the spinach muffins were made in the recipe I used made them just okay, they weren't anything too terribly fantastic. However, when I ate the leftovers the next day, I reheated them in the microwave and drizzled with balsamic vinegar and let it soak in for a couple of minutes while I made my salad. SO much better with the basalmic, so don't skip that step!

Here is how I made the sauce:

1 large onion, diced

3 cloves garlic, minced

1 green bell pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

1/2 cup chicken stock or white wine (I really like it with red, too, but my husband doesn't)

1 28 oz can diced tomatoes, with juices

1 1/2 tsp dried thyme

1/2 teaspoon dried oregano

1 tsp dried basil

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper

1/4 tsp salt

1, 12 oz package soy crumbles

In a large pot over medium heat, add onion and garlic and cook until beginning to soften, a couple of minutes. Add in the rest of the veggies and saute until tender, about 5-10 minutes. Add in stock or wine and cook until exavorated. Stir in tomatoes, and seasonings, bring to a boil, reduce heat, and simmer, uncovered, 30 minutes to an hour, stirring often (Cover it if you want to let this simmer longer. The longer you simmer, the more the flavors will blend). Transfer to a food processor and pulse a few times to break up large pieces, then let whirl around on low speed until pureed to your liking. Return the sauce back to the pan, add in the soy crumbles, and simmer until heated through, about 5 minutes. If you're going to add bulgur, add it with the extra water when you add the crumbles, bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.

This recipe makes roughly 6-8 cups

For the Spinach Muffins:

1, 14 oz package frozen chopped spinach, thawed and drained, or 12 oz fresh spinach

4 egg whites, lightly beaten

1/2 cup part skim ricotta cheese

1/2 cup freshly grated parmesan cheese, plus more for garnish

1 clove garlic, minced

1/4 tsp freshly grated nutmeg

1/4 tsp salt

1/4 tsp freshly ground black pepper

balsamic vinegar

Preheat oven to 400 degrees.

If using frozen spinach, squeeze dry (I let mine thaw in the fridge overnight instead of in the microwave so I don't have to wait for it to cool). If using fresh, pulse in the food processor until finely chopped.

Add spinach to a bowl and stir in remaining ingredients, except for vinegar. Use your hands, it's easier to combine! Divide the mixture between 8 muffin cups and bake until set, about 20 minutes. Drizzle with balsamic and let stand for 5 minutes to let them finish setting up and absorb the vinegar (Seriously, don't skip the vinegar, it really takes these from okay to awesome!). Run a thin silicone spatula around the edges and gently lift out and sprinkle with extra Parm! Enjoy!

This recipe makes 4 servings, two muffins each!

~Mirriah