Tag Archives: red

Valentines Day Tote Bag

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Materials:

  • Canvas
  • Scrapbook Paper- Colors of Choice
  • Stickers – Letters
  • Darice Self-Stick Gems
  • Americana® Acrylic Paint – Primary Red
  • Acrylic Paint – White
  • Paint Brush
  • Sharpie® Fine-Tip Permanent Marker – Black
  • Ribbon of Choice
  • Scissors
  • Crayola® Glue Stick
  • Paper Towels
  • Paper Plate

Instructions:

  1. Paint canvas board red, let dry.
  2. Mix small amount of red and white paint together to create pink.  Use end of paintbrush and make dots on canvas.
  3. Cut heart and wings from paper and glue to canvas board as shown.
  4. Outline design with black Sharpie®.
  5. Add gemstones as desired.
  6. Add glitter letters to heart.
  7. Glue ribbon to top back of canvas board for hanging.

Red Velvet Cupcakes

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2 1/2 cups flour
1 cup butter, softened
1/2 cup milk
1/2 cup cocoa powder
2 cups sugar
1 bottle (1 oz.) Red Food Color
1 tsp. baking soda
4 eggs
2 tsp. Pure Vanilla Extract
1/2 tsp. salt
1 cup sour cream
Vanilla Cream Cheese Frosting

MIX flour, cocoa, baking soda, and salt. BEAT butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full.

BAKE in preheated 350°F oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: BEAT 1 package (8 oz.) softened cream cheese, 4 tbsp. softened butter, 2 tbsp. sour cream, and 2 tsp. Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz.) confectioners’ sugar on medium speed until smooth.

Halloween, Thanksgiving & Fall Pumpkin Cheese Ball

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prep: 30 min.. chill: 4 hrs. 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded 1 (8-ounce)

package cream cheese, softened
1  (8-ounce) container chive-and- onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

COMBINE Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mix­ture is firm enough to be shaped.

SHAPE mixture into a ball to resemble a pumpkin. Smooth entire outer sur­face with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

CUT florets from broccoli stalk, and re­serve for another use. Cut stalk to re­semble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

NOTE: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Aiiaeh sialk before serving,