Added some bling to my Christmas trees

I looked at my recycled Christmas trees and I thought that they needed some extra flair and alot of color.  Since they all green from the spray paint and the dabs of green that I had touch up where the spray didnt get. I took my miniature ornaments and a base for one of the trees and added white fluffy blanket to where I placed the miniature ornaments.   I couldn't believe it when they were finished.  I had enough ornament to put under both trees and I took many pics of them.  I was beaming of my accomplishment, I was like a kid in a candy store playing with the ornaments doing this fun project.

Christmas tree from recycled material

It seems that I am posting either my crafts or recipes, but it's what we all here for, correct. I had a chance to do some crafts using recycled material and if I can say myself, I did a pretty darn good considering. I never wanted to use this phrase...but in all purposes what it is, toilet paper rolls. That right, I made Christmas trees out of strips of toilet paper or paper towel rolls. After I flattened the rolls, I marked 1/2 inch increments with the pencil to the end of the roll, then cut the strips. Then I sprayed all the strips with green paint (do this part outside) and let them dry. I went row by row and attached each strip to a cardboard cone that I made myself. Each row took about 8 strips and took 10 rows from bottom to the top... so there were 80. Depending on the size of the dimension of the tree. Then I went around with plain (Elmer's) glue and sprinkled faux snow randomly and then put white glitter on some branches. I made a circular base from cardboard and hot glued to the bottom and sprinkled more faux snow to it.

Whimsical Wreaths, Large and small

I made these adorable wreaths out of plastic bags, cut into 4" strips that I tied onto wire forms. One is a 9" circle and the other one is 12". I added some whimsical ornaments to each. After putting all the plastic strips on, I draped silver cording and made a bow on the top for the large wreath. The additional ornaments are my handmade ornaments that I painted myself and strung them in random places on the wreath. For the small wreath I draped green curling ribbon for the bow.

Grasshopper Mint Chocolate Bark

I found some fantastic recipes over the weekend... or, I should say mouth watering recipes that wanted me to bake right on the spot.  They say that you shouldn't go to the store on a empty stomach.  I can say the same when looking at decadent desserts on the internet. 

If these sweet decadent desserts don't make you salivate, you're a better person than me.  I was in Pinterest over the weekend, I'm sure everybody knows that site, and if your like me you can get carried away browsing hours on end without leaving the site.  Don't hate me when you see these candy recipes that I posting.  When I saw them it gave me ideas what to make over the holidays.

16 ounces white chocolate, finely chopped

1 teaspoon mint extract (NOT peppermint), optional

Green food coloring

16 ounces semisweet chocolate, finely chopped

1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.