FUN FILLED PACKED WEEKEND!!!! PICK A CATEGORY….

Spare Time

December 3 - 4, 2011

32nd Annual Lutz Arts and Craft Show

Lake Park 17302 N. Dale Mabry

Lutz, Florida

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Creative Kid

This weekend make an ornament with the kids.  It’s simple and the kids love it.  Here’s how to do it. What you need:
  1. A set of glass shaped ornaments (can be purchased from your local craft store)
  2. Things to decorate the glass ornaments with…
    1. Rub on stickers
    2. Glitter
    3. Wired metallic stars
    4. Snow
    5. Colored permanent markers
    6. Clear glue
  3. Have the kids take a glass ornament and decorate them with the supplies you give them.
  4. Ribbon
Some ideas are, they can put the glitter or snow inside the ornaments, they can rub the stickers on the outside of the ornaments, and they can put clear glue on the outside and roll the glass ornament around in the glitter.  Whatever their CREATIVE MINDS come up with. Once they are finished, cut a piece of Ribbon of their choice and tie it around the hook of the glass ornament and hang it. ***************************************************************************************************************** HOUSEBLOGGERS Citizens to cover stop covering some homes TALLAHASSEE, Fla. (AP) – Dec. 1, 2011 – Citizens Property Insurance Corp. plans to eliminate homeowners coverage on roughly 7,500 coastal homes valued over $1 million and reduce the amount of homeowner liability coverage in a measure designed to reduce the size of the state-backed insurer and corresponding risk to Florida taxpayers..........   ******************************************************************************************************************** LOAN SPOT Check out Mortgage Rate's   ******************************************************************************************************************* YUMMY TUMMY No better way than to start your Holiday Yummy Tummy now...it is December you know:) !!!! LOL.... Red Velvet Cheesecake

Ingredients

  • 1 pound milk chocolate, chopped
  • 1/2 cup butter
  • 1 9 ounce package chocolate wafer cookies (40 to 45 cookies)
  • 1 cup semisweet chocolate pieces
  • 1 cup slivered almonds
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 4 8 ounce packages cream cheese, softened
  • 1 8 ounce carton dairy sour cream
  • 1/3 cup granulated sugar
  • 1/3 cup buttermilk
  • 1 1 ounce bottle red food coloring (2 Tbsp.)
  • 4 eggs
  • 2 egg yolks
  • Chocolate leaves (optional)
  • Powdered sugar (optional)
  • Unsweetened cocoa powder (optional)
  • Fresh raspberries and/or small whole strawberries (optional)

    Directions

    1. In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely. 2. Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside. For filling:3. In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined. 4. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently. 5. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours. 6. To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
    •                 Bake and chill up to 24 hours. Garnish just before serving.
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