DIY Sidewalk Chalk and Paint!



Items you’ll need:

  • 1/2 cups cornstarch
  • 1 1/2 cups of water
  • Food coloring
  • Cupcake pan
  • Spoon to mix
  • Paint brushes


  • Mix cornstarch and water.
  • Divide into cupcake pans, usually makes 12.
  • Add desired color of food coloring.


Items you’ll need:

  • 2-3 TBS Tempera Paint
  • 3/4 Plaster of Paris
  • 1/2 cup Water
  • Toilet paper Tubes
  • Wax Paper
  • Masking Tape
  • Sandwich baggies
  • Scissors
  • Spoon


Line the interiors with wax paper, tape the base to seal one end, and set aside.

Mix tempera paint with water.

Stir in plaster of Paris.

Spoon the mixture into a sandwich baggy and snip the end.

Squeeze the contents into the tube.

Prop straight up.

Allow to dry at room temperature for at least 12 hours.




How To Take Care Of Pine Cones!



Why would you put pine cones in the oven? Well for a few reasons. Why pay for them at store prices when you can get them for free? Pine cones have sap, and it’s important to remove the sap. Also, you never know what maybe lurking in your pine cones and you don’t want the lurkers to invade your home. This is a simply way to take care of the sap and lurkers.

Items you’ll need:

  • Pine cones
  • Baking sheets or throw away ones
  • Tin foil for baking sheets


  • Heat oven to 200 degrees.
  • Bake about 20 minutes. (time varies)
  • Be careful while removing them from the oven.
  • NEVER leave them unattended.



DIY Floor Cleaner



Having children always lead to clean the floor constantly and was expensive always buying new floor cleaners.  Not only is this cheap but you probably have these items already at home.


Items that you’ll need:





  • 1 cup Vinegar
  • 1 cup Alcohol
  • 1 cup Warm water
  • Measuring cup
  • Funnel



  • Mix vinegar, alcohol, and warm water into spray bottle and mix.


Stuffed Green Pepper Casserole

stuffed green pepper

Bake: 1 hr.

Serves: 8


1 lb. sweet or hot Italian sausage, casings removed
1 Tbsp. olive oil
2 large green bell peppers, seeded and chopped
1 medium onion, chopped
1 29-oz. can diced tomatoes, with juice
3 15-oz. cans tomato sauce
2 15-oz. cans corn, drained
1/4 tsp. garlic powder
1 tsp. salt
1 1/2 tsp. pepper
3 cups cooked white rice
2 cups shredded Cheddar


1. Preheat oven to 350ºF. Line a rimmed baking sheet with foil. In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 to 5 minutes. Put in bowl; wipe out skillet.

2. Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender, about 15 minutes. Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt and pepper. Turn heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring once. Add rice.

3. Pour mixture into a 9-by-13-inch baking sheet. Bake until bubbly, about 30 minutes. Remove from oven; sprinkle with Cheddar. Return to oven; bake until cheese melts, 3 to 5 minutes longer. Let stand 5 minutes before serving.

Per serving:

567 Cal.

29g Fat (12g Sat.)

73mg Chol.

5g Fiber

23g Pro.

57g Carb.

2,401mg Sod