I like to do different craft projects and love to try something new.  I recently received 50 Ribbon Rosettes & Bows to Make.  It is a great book with lots of different projects.  I like that I can finish a project in a short amount of time. 50 Ribbon Rosettes & Bows to Make  is divided into four chapters including:

• Hair accessories and jewelry
• Great Gift wrapping ideas and presentation boxes
• Floral designs
• A Gallery showing additional uses for your new ribbon creations

What I really liked about this book is the instructions.  They are clear and easy to understand and there is step-by-step illustrations.  It made it really easy to  follow and even though the projects look like they may be hard they are pretty easy.

My favorite section was the gift wrapping ideas and presentation boxes. I love to make the outside of my gift be as special as what is on the inside.  This book gave me a ton of new ideas.

About the Author:

Deanna Csomo McCool is a former newspaper reporter who has practiced arts and crafts since she could tie her shoes. The mother of two daughters, she began sewing bows so that her daughters would feel like princesses. She designs sewing patterns and blogs about ribbon crafts, sewing, quilting and other fiber arts at www.sewmccool.com.

If you would like to purchase 50 Ribbon Rosettes & Bows to Make you can do so below on the link from Amazon.com.

50 Ribbon Rosettes & Bows to Make

The publishers were nice enough to send me 4 extra books that I would love to share.  You must be 18+ US (48).  Leave a comment on your what are your favorite craft projects.  Extra entry for each way you follow Kaisy Daisy’s Corner. Giveaway ends Nov 14, 2014. Enter daily for more chances to win.

Please fill out the form HERE to enter.

I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.

I know I have talked about Shoplet.com in the past. You can find everything you need for your work or home office.  They have all kinds of products like stationary and promotional items. At this time of the year I am looking for different calendars and I found two from Shoplet.com that are going to work perfect for me.

Here is the first it is a At-a-Glance Collections Monthly Wall Calendar.  It is perfect for me to use at work.  I do the schedules and like to keep track of when someone is off or if we are booking travel for an up coming meeting.

What I really like is all the space each box gives me, that way I can write more than one thing in a square.  I also like how easy the numbers are to read.  My eyes are not what they use to be!  This will be perfect to hang on the wall near my desk.  It is a 12 month calender and has perforated pages so I can tear the pages off as the months go by. 

The second item is a At-a-Glance Collections Weekly/Monthly Planner.  This is perfect for me to use for my blog.  I like to keep track of when I have a review due or what book I need to read.  I also like it for tracking when I get a product in the mail.  It is very stylish and sleek.

What I like is that it has plenty of room for me to make list and take notes.  It has one week per two-page spread.  I like that it has ruled lines in the note section and it is tabbed by the month.  This planner goes from Jan 1, 2015 to Jan 31, 2016.  I am sure I will get a lot of use out of this planner.

You can find both of these great At-a-Glance Collections Calendars at Shoplet.com.

“Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cooking with SweetLeaf Stevia^®

SweetLeaf.com

About the book

The newly published cookbook was written by the Wisdom Natural Brands^® team, in consultation with registered dietitian Maya E. Nahra. Most recipes feature SweetLeaf Stevia^® Sweetener or Liquid Stevia Sweet Drops^™, which have no calories or carbohydrates as well as no glycemic response. In addition, other recipes use SugarLeaf^™, which is a low-calorie blend of SweetLeaf Stevia and cane sugar. SugarLeaf is the perfect product for sweetening, cooking and baking.

Cooking with SweetLeaf Stevia is a recipe book allowing everyone to indulge without regret. With every SweetLeaf product used throughout the cookbook, each recipe is uniquely sweet and flavorful, making them ideal for every day as well as holidays, gatherings, kids’ parties, family meals and more. In the cookbook, readers will find many possibilities for delicious entrees, sides, beverages and desserts.

This sounds like a great book for anyone who is watching their sugar intake.  My mom has diabetes and these recipes and SweetLeaf Stevia would be ideal for her.  I was back in Wisconsin last weekend and there was no shortage of sugar. This would have come in handy then.  You can visit www.SweetLeaf.com to find  recipes and more information.

The cookbook is launching in Fall 2014 and will be available for $14.95 on www.ShopSweetLeaf.com.

The Ultimate Beer Lover’s Happy Hour

By John Schlimm

ISBN: 9781402296321

August 5, 2014

Sourcebooks; Trade Paper; $14.99

The ultimate party-in-a-book from the award-winning author of The Ultimate Beer Lover’s Cookbook

The Ultimate Beer Lover’s Happy Hour will take you to a whole new level of tipsy gratification by bringing some of the best bar snacks and beer cocktails straight into your kitchen. This hip new cookbook features over 325 irresistible recipes for delicious bar bites—from Sizzling Sriracha Peanuts to Taproom Tacos to Blitzed Bean Soup—and beer cocktails, chuggers, shots, shooters, chasers, punches, floats, and shakes, with nearly 1,000 related pairing suggestions using today’s most popular craft and seasonal beer styles. Whether you’re looking to host the next bash or simply create your own happy hour at home, this all-in-one entertaining guide will help you turn every bite into party night!

John Schlimm is a member of one of the oldest brewing families in the United States, Straub Brewery, beginning with his great-great-grandfather Peter Straub. A writer, educator, and artist, Schlimm is the author of several books, including The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International). His website is www.johnschlimm.com.

Social Media

Web site: www.JohnSchlimm.com

Facebook: www.Facebook.com/JohnSchlimm

Twitter: @JohnSchlimm

Pinterest: www.Pinterest.com/JohnSchlimm

Instagram: www.Instagram.com/JohnSchlimm (@JohnSchlimm)

YouTube: www.YouTube.com/JohnSchlimm

Buy Links

Amazon | B&N | BAM | IndieBound | !ndigo

John wants to share a couple of his great recipes.

Hippie Cayenne Sourdough Pretzels

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

Worcestershire sauce, garlic and onion powders, molasses, and Frank’s RedHot leave nothing to the imagination when it comes to these seasoned sourdough pretzels. Perfect for any occasion, from happy hour to a campfire, these fiery pretzels pair nicely with a lighter Pale Lager or Pilsner, or even a heavier Oktoberfest.

Pair with:

Oktoberfest, Pale Lager, Pilsner

1 cup (2 sticks) margarine (use recipe below or store-bought margarine)

2 tablespoons Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard, such as Colman’s, or to taste

2 teaspoon mace

Freshly squeezed juice of 1 lime

1 (1-ounce) packet dry vegetable soup mix

2 dashes Frank’s RedHot Cayenne Pepper Sauce or Tabasco sauce, or more to taste

1 teaspoon molasses

8 droplets liquid smoke, or to taste (search Colgin.com for plant-based liquid smoke flavors)

20 ounces sourdough pretzels

Preheat 250°F. Line a baking sheet with parchment paper. Melt the margarine in a medium-size saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion powder, dry mustard, mace, lime juice, vegetable soup mix, hot sauce, molasses, and liquid smoke. Heat until just bubbly.

Using tongs, dip the pretzels in the mixture, one at a time, coating them completely, and place them on the baking sheet. Let the pretzels rest for 15 minutes, then bake for 1 hour, stirring every 15 minutes. Turn off the oven, and let the pretzels cool there thoroughly, for 90 minutes or so. Serve the pretzels or store them in an airtight container lined with paper towels for up to a week.

Yields about 4 cups

DIY Margarine

16 ounces coconut oil

1 ½ cups canola or sunflower oil

1 cup full-fat coconut milk

2 tablespoons smooth Dijon mustard

1 tablespoon ground turmeric

2 teaspoons salt, or to taste

Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.

Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

Yields about 4 cups

DIY Worcestershire Sauce

Traditional Worcestershire sauce is made using anchovies, and therefore not used by those following a plant-based lifestyle. One go-to source for plant-based Worcestershire sauce is the Annie’s Naturals brand of organic Worcestershire sauce (Annies.com).

Also, here is an easy homemade version:

2 cups cider vinegar

½ cup soy sauce

¼ cup light brown sugar

1 teaspoon ground ginger

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon freshly ground black pepper

Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.

Yields about 1 cup

Ultimate Beer Lover’s Oktoberfest Prize Pack items:

·         1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm

·         2 Humane Society of the US T-shirts (1 male M, 1 female M)

·         Lucky Brand Jeans Gift card for 1 free pair of jeans

·         6 Straub Brewery Pilsner Glasses

·         Coleman soft cooler with hard liner (red)

·         Weber Barbecue Apron, black

·         1 OXO Steel Bottle Opener

·         Set of 2 wooden snack bowls

·         Set of 4 wooden coasters

a Rafflecopter giveaway

• Peaches and Cream French Toast
• Chicken & Waffles
• Pea and Bacon Risotto
• Sesame Noodle Salad
• Octopus Chips
• Tofu Fries
• Fish Tacos
• Roasted Jalapeño Chili
• Bone Marrow Pasta
• Mixed Paella
• Beef and Guinness Stew
• Pork Belly
• Buttermilk Fried Chicken
• Maple-Glazed Duck
• Curry Croquettes
• Double Almond Cookies
• Lemon Meringue S’mores

Don’t they sound good?  I have tried the Pea and Bacon Risotto and it turned out really good. It was not as hard as I thought it would be.

About the Author

Stephanie Le runs I am a Food Blog – Saveur Magazine’s 2014 Blog of the Year and Editors’ Choice Best Cooking Blog. With a focus on delicious foods that we all want to be cooking and eating, I am a Food Blog is where to go when you ask yourself, “what’s for dinner tonight?” Stephanie’s food is enticing and accessible – she makes us excited to get into the kitchen again. She has been featured on saveur.com, foodandwine.com, TheKitchen.com, BuzzFeed.com and Food52.

 

Here is a great sounding recipe to try – Seafood Pappardelle.

Seafood Pappardelle

Scallops, Shrimp & Pasta in Spicy Tomato-Cream Sauce

Serves 4

The first time I tried rose sauce at a restaurant, I was obsessed. I had never heard of it before, but one taste of that silky, creamy, tomatoey sauce, and I was hooked. I asked the waiter if he knew how the kitchen made it and he said it was basically just tomato sauce and cream. This is a spicy, extra-creamy version of a basic rose. The grilled seafood takes this pasta dish over the top, but if you like, you can always substitute in grilled chicken or vegetables instead

INGREDIENTS

1 tbsp (15 ml) oil

1 tbsp (15 g) butter

1 lb (450 g) scallops

1 lb (450 g) shrimp, peeled & deveined

2 garlic cloves, minced

½ tsp crushed red pepper

1 ½ cups (360 ml) tomato sauce

¼ cup (60 ml) heavy cream

8 oz (225 g) pappardelle

Chopped flat-leaf parsley to taste

METHOD

In a large skillet, heat up the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside. Turn the heat to medium and add the garlic and

pepper flakes. Cook until soft, but not brown. Add the tomato sauce and cream. Return the scallops and shrimp to the pan and simmer gently on low while the pasta is cooking.

Cook the pappardelle according to the package. Drain and toss with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.

*Recipe provided and shared with permission from Page Street Publishing  and Stephanie Le. Recipe can be found in Easy Gourmet.

I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.