Mickey Waffles with mix recipe

 

Mickey Waffles have magical power to them. Every time I make mickey waffles, our house turns into a magical morning, It reminds us of Mickey waffles at Disney World. 

Here is my recipe

Waffle and pancake mix I double this recipe and then store it in a rubber maid container.

8 cups of flour- you choose- I like to mix whole wheat with unbleached flour- 1/2 and 1/2

1/4 cup of sugar

2 Table Spoons of baking powder

1 tablespoon of baking soda

1 teaspoon of salt- optional in my opinion.

Mix all of this in a mixer with a whisk if you have one, or by hand. You will have lots of mix leftover- I use 4 cups of mix each time I make waffles, that gets me about 16 waffles for my family- great for leftovers. 

Now we can make the waffles, 

2 cups of waffle mix

2 eggs

4 tablespoons or 1/2 a stick of butter 

3/4 cup of buttermilk- (I use powder buttermilk, and add water to it.)

1 cup of milk- I like 2% but whole milk will make the waffles really thick - more like a waffle. 2% is a good second choice.

1 teaspoon of vanilla- I sometimes forget- and it's all right if you do :)

Mix, don't mix too much, you want to see lumps in your batter. once your waffle iron is heated, fill the batter in the waffle iron. 

Have a magical day! 

How to cook once and eat 4 times from one cooking session.

I HATE COOKING EVERY DAY! Wait what? Really? Yes really, I would much rather be in my art studio dreaming up my next watercolor project. And who has time for cooking a meal every single day… I get burned out on it! SOOO I don’t. I Cheat. And no one knows about it… sometimes my kids are so hungry and they say so are you going to feed us sometime tonight…. (laser eyes from their mother beams at them) at which point I say if your that hungry make some mac and cheese, but we are having some chicken and _________ to go with our chicken, and supper will be ready in about 30 mins.

MY Friends, it’s all about the prep work… I feel like I have this down to a complete science. (but I am sure someone has found an easier way to prep) if so send that info my way.  

Grocery shopping Tuesday morning at Hy-Vee can feel like a magical place. They usually have meat markdowns up to 70% off, that’s when I feel like a scavenger for the best deals on chicken. No joke, I have gotten a 5lb bag of marinated boneless chicken for $5 all I have to do is sous vide these chicken breasts and add a side to my chicken and dinner is done. It’s that simple. Although those opportunities don’t happen all the time here is what I really do:

When whole chickens are a sale, (about every other month I buy about 4-6 chickens. I know that will get us through the next sale. (this way I am never buying chicken at the full price)

Since I don’t want to waste valuable freezer space with a whole chicken I plan that day or the day after to roast the 4-6 chicken, usually a morning or afternoon… but that’s ok, it’s saving me money and time later.  I usually add some spices, I like to do a rub with Italian seasoning on the inside of the skin to penetrate to the meat.  When I take out the chicken and let it cool I discard the skin, which means all the spices would go with it, and I don’t want that.

Note that since I have gotten a Sous Vide, I use that too for an alternative for roasting.

After I am done roasting the chicken I save the last chicken for supper that night, after all I have been roasting all afternoon the house smells like I am a fabulous cook, and everyone especially my dog wants some chicken.

I shred the chicken. I use it for bbq chicken, or for bbq chicken pizza, stews, soups, chicken pot pie, a creamy tortellini casserole, or I use it for salads. After all the chicken is shredded I place about 2-3 cups of shredded chicken into a bag and have about 4 -6 bags of shredded chicken ready to go… and that is one way I save time in the kitchen.

If you are like me and are like there is no way you are getting me to debone a chicken, DONT I have yet to see it worth my time… or if I do debone a chicken it’s after the cooking process, because I really don’t like handling the raw meat aspect of any cooking.

I BUY BONELESS CHICKEN BREASTS when I am on the hunt for Chicken. I will buy sometimes 20lbs of this good stuff. The time savings is in the prep work of freezing. I like to season with a rub and then freeze the chicken breasts, if you have a Sous Vide then it’s all ready to go if not, thawing it and then roasting or grilling it is a snap.  Usually, an extra hour is worth getting 5 meals ready to go is worth it. DO not put a marinade or salad dressing in the bag before you freeze it, it doesn’t taste good and it’s not great for the meat. Stick with just seasoning. That way when you are ready to grill or roast all you do is get it thawed onto a pan and into the heat! Super simple stuff!

I like preparing my chicken this way because I don’t have to think about what is for supper, if I already know what is ready to go in my freezer, I just need some forethought as to what I want to make for supper that morning so I can get it out of my freezer.

Utilize your kitchen for the best Chicken

If you have a convect oven please use the convect roast option while roasting your chicken, you will be glad you did, it does an amazing job with making the outside chicken crispy and the inside of the chicken tender and moist, it’s my new best friend when it comes to roasting a chicken.

Sous vide and chicken were a match made in heaven! Seriously it’s changed the way I view cooking chicken. I love sous vide chicken for a roasted preparation but without the crunchy skin which can be done by searing the chicken, but who has time for that when sous vide is enough to make your pallet happy with the moist tenderness it brings to the table?

How to find the perfect Chicken recipe for your family

Are you like me and you love your cookbooks and want to know how to utilize chicken in your recipes? I own lots of cookbooks, I got overwhelmed with all these Chicken recipes and I end up roasting the chicken and for a side dish, I do mac and cheese! Does that ever happen to you? (you say no way, I am a way too awesome for that.) Then it’s just me, right?

I have narrowed my search for good chicken recipes into 3 categories:

Type of cooking method is it fried, baked, roasted, grilled, shredded (slow cooked.) or Sous Vide.

Type of meal is it a casserole or a stand-alone portion.

Prep process does it need to be marinated, or brined, or cooked all day, do I have to debone it before I cook it or can I after.

All of the categories mentioned plays a part in getting the perfect recipe. And don’t worry I don’t always follow the prep part of the recipe, because I know that if the end result is to shred the chicken, then I have that covered from freezing and shredding a couple chickens at once. I just need time to defrost it from my freezer.

The type of recipes can all coexist but I usually can look at the recipe and within 3 seconds know if it’s worthy of my time. When it comes to recipes I know what will work, or doesn’t work in my kitchen.

This is what I do:

Know your audience: I start off with the right cookbook, if I am wanting a family friendly chicken dinner I always go to those Church cookbooks, (the ones that are spiral bound and looks like it’s from your community you grew up in,) then you're in the right place. If you want a chicken dinner to impress you may want an everyday Italian cookbook or even the Pioneer woman cookbook. Knowing who you are cooking for helps a ton when looking for a chicken recipe. Look for cookbooks that have a specific ingredient index, that will help aid in your search.

Start with the recipe title, what clues can I get from the title: Here are some clues that I know right off the bat if my family will eat that or not, or if the recipe is worthy of my time, all the while I am not getting into the ingredient section. Focus on the title of the recipe. Here are some examples:

Baked Chicken: can mean that it’s a bit healthier and fast, but not all the time… look at how long it says it will be ready

Stuffed Chicken Breasts: really mean, more time and energy that I might not have to devote too unless it’s for a dinner party or a special occasion I am not making this for my family.

Creamy x and chicken: really means this is a casserole, perfect for those long winter nights…

Mr perfect chicken salad: really means precooked chicken with salad-like ingredients. That might be worth my time if I have a family picnic, but not as a family supper.

Chicken pesto with pasta: a healthy alternative to a creamy sauce, and easy if you buy pesto, or cheap if you grow your own herbs for pesto, a must try for this family.

Favorite herb Chicken: example: lemon and rosemary chicken, usually a marinade or a flavor enhancer to add flavor, usually a roasted, sous vide or grilled type recipe that is very open ended.

Smothered Chicken: lots of cheese or sauce loaded with seasoning to make it spicy and delectable. (best done at a restaurant and not at my house… (just kidding)) This recipe does take some time to make.

Blackened Chicken: it’s roasted usually with lots of spices on the skin that you can taste through the chicken. This one is also a great recipe that usually calls for roasting, Sous Vide, or baked.

Knowing the title can make all the difference in giving up on finding the perfect recipe, and knowing the dish, the way it’s prepared and having an idea of how labor intensive will help with finding the right recipe.

At first glance of the recipe, if the ingredients are more than 5 ingredients long I usually skip that recipe, I am in it to feed my family, not become a gourmet chef, usually, If I am looking for a more upscale recipe then I can go into the more time intensive recipes.

I have a small rule when it comes to the rest of the recipe, the ingredients need to be one that I can access easy, It should be in my well-stocked pantry or something I can pick up next time I am at the store. It should also be something that isn’t expensive that I may again for a while. Usually, if it’s a spice that I don’t hardly use, if it’s in a small spice jar for about a $1 then I will get it. Be careful with different types of oils, sometimes it’s not worth the extra money, (spices and olive oil that you can make your own for a fraction of the cost.)

Another thing I look at is the brand name of some of the ingredients, I usually substitute brand name items for the store brand if it’s comparable, sometimes it’s not and I end up getting the name brand product.

Finding the right Chicken recipe is a process, I like to think of it as a culinary journey. Most of the time I find a good grilling or marinade recipe that I can sous vide or roast and I am golden for like 6 months, because with one open-ended recipe I can add different sides, I can change up how I present it, (chicken breast, quarters, shredded on a bun, all with one recipe. So it’s not that you need 50 good recipes you need one good open-ended recipe that you can do more with.

Teaching Food and STEM together

What? you don't let your kids play with food? I love letting my kids play with their food if it's a learning opportunity, I think you will agree, MY KIDS LOVE THIS activity!  It's a two materials activity that you most likely have on hand!

Are your kids like mine and cheese balls are the first and only thing they want to eat right now? I thought so! I came up with a way to "teach" my kids while they eat their cheese balls. All you need is toothpicks, cheese balls and, some engineering skills and you got yourself a fun playful snack, We had fun building a little house, but I like using this as a way to teach math and shapes, and curiosity: how long is the table with cheese balls and toothpicks? You get the idea, the sky's the limit with cheeseballs and toothpicks! We also like to make shapes and talk about the shape.

I get my toothpicks and cheese balls at our local Hy-Vee. ( I have a love obsession with finding stuff at the grocery store that makes for fun toys for my kids.

Enjoy creating and playing with your food!

Perfect Pretty Princess Puffs!

Let's get baking: Snow days are the P-E-F-E-C-T excuse to be in the kitchen with your kids right? these Meringues are a fun way to introduce meringue techniques to your budding baker!

Pretty Princess Puffs Adapted by the Pink Princess cookbook by Barbara Beery

3 Egg Whites
1/2 cup sugar
1/4 tsp cream of tartar (don't forget this)
1/2 tsp vanilla
and sprinkles to top your "puff"

YOU NEED STAND MIXER FOR THIS RECIPE!

Preheat oven to 250

I taught my daughter to separate the egg whites, I did two, she did one. (we wasted one egg.)

Whip egg whites in your stand mixer on high until small peaks form (about5-7 minutes,)
Then turn your mixer onto a slow mode, add sugar slowly a tablespoon at a time, add cream of tartar, & vanilla.

Spoon about 2 Tablespoons for each cookie onto a cookie sheet that is lined with parchment paper or foil about 1/2 an inch apart from each other. Then add your sprinkles

Place cookie sheets on the middle rack of the oven and bake for 1 hour. Turn off the oven and let them stay in the oven for another 10 min.

Remove the cookies from the oven and place on a cooling rack.

Store in an airtight container

My savings tip: This is a great recipe to use up some of your eggs that might expire soon, with eggs at a good price point, the cost of this recipe for all the ingredients is less than $1 to make! You could make a bunch of cookies for a tiny amount of money. Or once you know that the cost to make these is minimal, you may think twice not spending $5-$10 for a small package of these meringues at the store! I overstock on my eggs all the time, it's hard to beat the price point of eggs with the nutritional value that eggs have.

If you are looking for a perfect Princess cookbook for your budding baker Gibbs Smith, Publisher has a great line of cookbooks, Pink Princess Cookbook or Fairy Princess Cookbook both are a go-to cookbook for her and me!

This blog is an amazon affiliate, when you click on links and buy you are supporting me and my blog

My top classes to take with BOGO Craftsy SALE!

Craftsy has a Buy One class get one Free, and there are some really good ones to take if you are looking to learn a new skill!

GO HERE for the last post on what classes I would pair up! there are some really good ones you might not want to miss, including watercolor cards, watercolor as an art, yummy and healthy FOOD, and CARD and STAMPING classes that I learned so much from! 

Go here for the Bagel class that I love!

My recent class I took was the Bagels and Pretzel class, totally worth it! the bagels I made were so inexpensive, and you didn't need any extra equipment! I figured for one batch of bagels (8-4oz bagels) cost only $1.50 in ingredients! totally worth it if you like to bake and save money like this girl does! (so totally worth the money to take this class!

My quick tip for saving money with Craftsy is: to buy classes when they are on sale, sometimes you can get a class for $10, but my favorite time to get classes is their BOGO event, because you get to choose what you want, and usually the classes are about $20, so you could get two classes for $20, It's totally worth it! The Craftsy community is awesome, I have learned so much from other students that I just really love being a part of the community! If you are part of the Craftsy community please feel free to follow me! 

2 step easy Sous Vide Soup You are missing out on

I love 2 step recipes, you know, the ones that you have like two things you have to remember to do to make a great dish This is one of those! This soup you can adapt to other vegetables (broccoli,) but for us we had some cauliflower that I needed to use up.

Sous Vide Cheesy Cauliflower Soup

In a Ziplock gallon size bag add:
2 lbs of Cauliflower cut into small pieces, I used two bags of frozen cauliflower
1 fresh apple peeled and diced
2 cloves of garlic (if you like garlic use more, it was a very mild taste)
1tsp. salt
1/2 tsp Chili seasoning (more if you like it spicy, but don't add more than 1Tbs)
1-2 bay leafs
Sous Vide this at 183F for an hour

Then in a food processor or blender puree the soup, if you have an immersion blender use it like you would with a regular soup recipe.

Add the puree to a stock pot, add  48oz. of Chicken Broth (less if you want it thicker.) Bring to a boil, and simmer until you are ready to serve. before you start to serve it add 1 cup of cheddar cheese. When you serve the soup, add some cheese for a garnish, and some crackers! we like goldfish crackers!

Enjoy!

DIY PK Smores

This is a super easy recipe that most Preschool children can do on their own with little help from a grownup!

DIY PK Smores (I can't believe I haven' thought of this before now.)

Yup my active and spunky pk son wanted a snack,  so I said look in the PBS Do It Myself Cook Book and find something you want to eat. He's not a huge fruit or Veggie fan so... he saw the only not so healthy recipe (go figure right?) I was secretly hoping for the veggie wrap snack... SMORES it is!

I love recipes that are kid proof. This one is.

DIY PK SMORES
you will need:

Chocolate frosting
Marshmallow cream
and graham crackers
 a teaspoon and a butter knife to spread and a cutting board for easy cleanup

I let him use our teaspoon cookie scoop to measure out the frosting and marshmallow cream. We broke the graham cracker in half and put one tbs. of chocolate frosting on one side, and the marshmallow cream on the other side, then we put them together. A PERFECT SNACK for a PK to do it all by himself! It helped that the whole family ate them as soon as it was made!

18 Artists dates to inspire and make you happier

I mentioned in my earlier posts by taking care of yourself you can feel more peace. Here are some of my ways that have helped me become a more secure and happier person:

My pal Julia Cameron over at the Artists way and I call them Artists dates. to give you a brief explanation of artists dates: You and your inner artist's brainchild go out on a date weekly. Alone if possible, if not then take your kids along with you or sometimes you can take your Dear Husband with. It's a tool to help you to become an amazing mother, artist, spouse, friend, you name it, it will transform you!

Some of my favorite artist's dates I have shown lots of resistance too like I am too old for this or that's not for me right now... those have been my favorite ones:

Wave pool, just being in the sun energized me to make a series of paintings with just blue hues

Making cupcakes for NO REASON! (that was awesome I gave the cupcakes away to my daughter's 2nd grader's teachers, they LOVED THEM!) and here is another one that I posted about

Dancing with our disco lights at home to retro Disney soundtracks!

Watching an inspiring movie about other artist's I really like Walt Before Mickey. It was the best!

Look through magazines and cutting out whatever made me go OOH, I like that and making a poster of that and putting it on a poster board and then hanging it up for you to see all the time for a week!

Here are some of my dates with myself.

Going for a sunrise walk on a trail (one of my favorite)

Listening to a classical album and driving in the country

Planting tulips in the fall for a beautiful surprise in the spring

Taking a cooking class, and cooking the new recipes. Craftsy has a bunch of them, they always have one sale

Thrift store shopping (give yourself a 5$ or so limit.)

Making something that isn't in a fine art form  like at Creativebug like paper flowers
Fall in love with creativity at Creativebug I also love Lisa Congdon, she is pretty awesome!

FriendsDay, a whole day or afternoon where you and your BFF can just talk! those are my favorite!

I also have a running list of things I would like to do if I had a sitter (grandma) on hand on the weekends or in the evening.

Temple/Church worship (with husband is nice too)
visit a local farmers market (can't wait till spring)
visit the rose garden by the art center in the summer
Canning something (jelly and pizza sauce are my favorite, I do this with kids too, but it's fun by yourself.)
Sightsee and take pictures

A trip to the dollar store with a $5 budget to spend on just you... I like stickers and a helium balloon! Then I visit the scrapbooking store that is in town and get my eye candy fix.

A great example of how Artists dates can change your life came from a scheduled artists date about a year ago:

My love for paper flowers came from an artist date, I thought what if, I used my cameo to use up some of this horrible paper someone gave me and made it look like a flower? It worked and now I love them and hope that someday it can become a way to make some fun money.

My experience with artists dates have made me see the goodness in the world again and gave me proof that God really does want us to be happy!


I love them so much that I am in the works of posting An Artists date with kids post to come soon!

Valentines Day is February 14th Are you Ready?

Want a tool that your husband will love, but it's for you? and no it's not something for the bedroom Geehz!. It's for your Kitchen and it makes your life SO MUCH EASIER!!!

The Sous Vide cooking process has taken kitchens by storm, It's my new favorite tool that makes cooking effortless! Those moderate and economically cheap cut of meats, like a roast, will taste like you hired a  chef for the evening! This cooking process is something that you can do with little prep work in the kitchen, and the flavor and the tenderness of the tenderness of the meat are so unbelievable! Try a steak, and see how you like it, you will never go back to the grill, or the crockpot ever again. I PROMISE!

I made a chuck roast and it cooked all day in my Sous Vide water bath, It felt like forever!!! I am so glad I waited, I made a roux with the savory juices that came from the cooking process, and then let the meat rest while the roux/gravy was being made. I also cooked my carrots in the same water bath as the roast, just in a different bag, I wanted a maple glazed carrot for one of the sides, and it worked out amazing! It's  crazy how little prep work I did for the most amazing results! Here are some of my tips to make this chef-worthy meal:

Buy a chuck roast when it was 60% off, Freeze it,
The day before you want to cook it, take it out of the freezer to thaw
Add lots of pepper to the meat, (coat the meat in pepper and some herbs, whatever you like!)

Place the roast in the heated water bath and let it cook for a day like 18-22 hours,
While it's cooking cheek on the water level, add more if needed. and at some point, during the day you will want to add the carrots into another bag, and add some syrup and some spices to add some flavor. Add the bag of carrots to the water bath, and wait...

Once the meat and the carrots are done make the Roux from the juices of the meat, and dish up!

What do you think, a perfect gift right? You get a tool that makes cooking easy and fool proof, and other half gets an amazing dinner! 

Here is the perfect gift!

I am an Affliliate with Amazon any products you buy will help support my blog!

Best Sous Vide Brownies

The best brownies I ever made was with my Sous Vide, that took 10 minutes of prep time. It was insanely easy So here is my secret:

Take a brownie box mix,
add the ingredients that is listed on the box to the mix, but only use about half of the oil and a little less of the water, (if you add all the oil you will have a mushy brownie, which is also really yummy!)
Mix the ingredients really well.

You will need about 6-8 jelly jars, or pint jars, spray the inside of the jar with oil so the brownies won't stick. Then add the brownie mix into the jars, leave lots of head space. Don't over fill them, I like to fill them about 2/3 full, but that would be my absolute max, filling them higher than that could mean a big mess if they overfull. Add your lids and bands, I reuse my lids, I just sharpie on the top of the lids, SOUS VIDE so I know that those lids have been used.

On a side note, I did add some heath toffee bits to the top of these brownies before I baked them

Get the water ready, the sous vide cooker ready and drop the jars into the hot water once it hits the temp. I cooked them at 195 F. for 3 hours, just watch your water level, and let them cool before taking them out of the jar, or leave them in the jar, add some ice cream and you my friend will have an amazing desert that people are just going to love!

Other insights: making brownies in each jar could be served to each family member. So you could customize for each person, you can add nuts, candy bits, caramel sauce whatever you can think off! You will have fewer dishes, you can eat the brownie out of the jar, add some ice cream to it for a really yummy treat. If you know you want this desert for dinner tonight just keep it warm in the water bath until you are ready to serve it. Or give this brownie in a jar way as a gift to someone to brighten their day! What ideas would you do with your Sous Vide brownie? I promise this recipe will be hard to give away because you will want to eat it all and not share, good thing it's so easy to make!

What else should I try baking this way? I was thinking Banana bread, or blueberry buckle maybe!!! I can't wait to try them!

If you are new to this type of cooking I have an introductory post to get you familiar with how Sous Vide cooking works.

So if you are looking into the Sous Vide process, Amazon has the one I have.

I got my double oven in an unexpected way

The Anova Sous Vide precision cooker cooking brownies in mason jars

Anova Culinary PCB-120US-K1 Bluetooth Precision Cooker, 800 Watts, Black

So There is a new kitchen gadget in my kitchen and it's a tool that turns any pot into a water bath oven, AKA my new double oven.

Let me explain. it's a precision cooker, what it does is heat the water in a stock pot, or dutch oven or even a cooler, to the exact temperature that you set, and it cooks the food only to that temperature. It's a dream for so many dishes.

Cooking turkey breasts with the Anova Precision Cooker 

Anova Culinary PCB-120US-K1 Bluetooth Precision Cooker, 800 Watts, Black

They call this cooking process Sous Vide. I have an ANOVA Precession Cooker and I love it!

Sous Vide is a water bath oven, the long and the short of it: Once sous vide cooker heats the water to the temperature the food that you are submersing in water will only get cooked to that temperature, so there is no over-cooking, the food will never get hotter than what is set at. So if you like your steaks medium done, you set the Sous Vide cooker at 131 and it will never get hotter than that. The amazing thing about this is, your cooking it in vacuumed sealed bag so no air can get to it to make it dry, The meat that you sous vide is moist and tender you will never want to grill your stakes again... I promise!

So here are some youtube video's that have helped me wrap my mind around this new cooking process:

Or if you want to know how to make a meal like I did here is a short youtube video

One last thought about this cooking process: I look at Sous Vide as a really fancy way of saying this: I keep over cooking steaks, and it really makes me mad... so Sous Vide is another term for flawless cooking, in a vacuum sealed water bath with amazing perfect results every time... it takes the guesswork out of cooking your meat. Which reminds me, I have some pork loin I want to Sous Vide tonight, all I have to do is get the water going and let it do its thing! It's my new best friend!

Amazon has it for sale, a perfect gift for Valentines Day!

I am an affiliate for Amazon.

Gourmet Hot Chocolate Mix (my all time favorite)

These winter days are the worst! so a cup of Hot chocolate always makes the day more enjoyable! You could get a mix from the store and enjoy it, or if you coupon you can make it way cheaper and insanely good, (I can't go back to hot chocolate mix you buy... unless you spend way too much. So here is the recipe, it's really simple and so good!

I have adapted this from Hy-Vee's hot chocolate recipe from the box of powdered milk (I like finding recipes on boxes of products.)

Coupon Sahm I Am Hot Chocolate

In a mixer mix with whisk attachment:
6 cups dry milk powder
1- 1/2 C. sugar
1/2 C cocoa
1 pkg 3.4 oz pudding mix, I like chocolate and french vanilla.
1 Cup of powder Creamer

store mix in a 4-6 quart container or in mason jars.

I double this recipe and keep it in a 20 cup Rubbermaid container, then  I write on the container: add 6 oz of hot water to 1/3 cup of mix. Add creamer, to give it a gourmet taste if needed.

The pudding makes it exceptional! I have made it once without the pudding and it was not as creamy, it's worth not skipping this ingredient.

This mix is also a great gift, I have given this as a gift in a mason jar and it went over very well!

Craftsy's Bogo Event going on this weekend

I love getting things free, and amazing classes are perfect for winter days. Learning and doing things keeps me out of trouble. So I am so excited to get a new class for those long winter months. I thought I would share a couple pair ups with you since Friday Craftsy is starting their BOGO class event. see the bottom of my post for all the details or click here



Here are some of my pair-ups: For Craftsy's BOGO event on all classes!

For a sweet treat:

Celebrate with cookies And The Perfect Cupcake once you know how to make the perfect cupcake and cookie, you will never ever have to buy them in the store, and they are both worth the money, it has saved me money not to buy cupcakes for birthday parties, and cookies for celebrations! both classes are really good choices if you like being in the kitchen. My kids love watching these two classes also and then helping me in the kitchen. Here is my class review for The Perfect Cupcake. Look for my class review for Celebrate with cookies in February!

For healthy fun in the kitchen I recommend:

Make the Most of your Food Processor with Greorge Geary and Guilt-Free Comfort food with Anna Bullett You will be using your food processor a lot in these classes! Both instructors are amazing at what they do, and I was so captivated by the content and knowledge that they taught! These two classes can really help you eat healthier with lots of flavors. With the help of a food processor, it makes short work of eating healthier! These classes also make cooking in the kitchen fun! Here is my blog post for Making the most of your food processor, and Creating Guilt Free Comfort Food with Anna

For watercolor: I have 3 pair ups

Luminous Watercolor and Simple and stunning watercolor techniques If you are thinking about starting watercolor, or need a push to get out of a rut, these classes are perfect, I learned so much from both instructors, It's tricky to get the right color in watercolor, but with a limited pallet you can do so much, Kateri teaches that for you! Mary Murphy does such a great job explaining in-depth about brushes, pigment, styles, and unique ways to stretch yourself as an artist.Both are wonderful for any skill level that wants to take their paintings to the next level. Here is my class review link for Luminous Watercolor and Simple and Stunning Watercolor Techniques. 

Painting florals in Watercolor
Kristy Rice's Getting Started Watercolor Fresh Florals and Anna Mason's step by step Painting Realistic florals. I love painting and creating flowers, and watercolor is the perfect medium to paint florals. These two teachers teach their unique style in painting their florals and pairing them together, learning from them will help you become a better floral watercolorist. Art is a process, and I love each style, taking these two classes helped me with my techniques and skills. My best advice is to keep practicing! This is a class you could practice over and over until you get it right! You can see my two class reviews for Kristy's Class and for Anna's Class both have great youtube channels too!




Angela Fehr's Better Paintings with watercolor Sketching and Watercolor Flower Bouquet with Mary Murphy. I like these two classes together because they teach you about creating the whole painting, it's not technique based, it's looking and painting with the whole picture in mind, from start to finish. They expect you to know your style, or to have a knowledge of how to paint and then take you through from start to finish, this is a very open-ended class that can really jump start your finished painting! Here is my Class review for Angela's Class, Look for my blog post review from Mary soon!


If you love mixed media, I have the perfect pair up!

Painting With Water Based Media with Nina Weiss and Mix it up Mixed Media Step by Step with Lindsay Weirich aka The Frugal Crafter Both instructors are amazing at mixed media, I love both of their styles, I have really enjoyed learning from them. There is a ton of information that you can branch of off with these two classes, They are worth your time and money!

Paper Crafting: With Pigment:
Water Color Cards with Depti Malik and Wild Cards with Catherine Pooler
These two classes go very well together, I find using watercolor and ink can really make your cards look amazing! Both classes offer unique styles to help you use your supplies is ways that are stunning! Both classes have about the same material list or are very open ended to the materials, You can get away with using all inks, or watercolor. Both have great ideas to make your cards look amazing! My best advice for these two classes would be to use what you have, most times one medium or tool can be used in different ways! I have a class review for both: Depti's Watercolor Cards and Catherine Poolers Wild Cards Both classes are excellent resourcesfor paper crafters!

Paper Crafting with paper and tools

Cards with Dimension with Daniel Flanders and Fresh Eyes on your Card Making supplies with Mariam Prantner. Both teachers really love layers, and using supplies in their own exclusive style that you can imitate to make it yours! They both love paper and layering it, and making cards into really neat works of art that you can be proud of! Here is a blog post that was inspired by Daniel's Cards with Dimension, and here is my blog post for Mariam's Fresh Eyes on your Card making supplies