Welcome back, Crafternooners! Ready to roll?
Look what we're making today... a snowy pin cushion and some super cute snowman counting pins!
Snow Scene Pin Cushion
What you'll need:
*small picture frame (any shape, but round or oval is harder to make look smooth)
*tiny trees or other decoration, if desired
Snowman Counting Pins
What you'll need:
*pearl beads (I used 6mm glass ones)
*tiny pom poms (I used 5 mm)
You may also need a helper to helpfully sit on all of your supplies. It's helpful.
To make the picture frame pin cushion, use the glass as a template to cut your fabric. Leave a substantial border around the glass, about 1 1/2" -2". You'll use the excess fabric to shape the front (you need enough to pull on). Make a sandwich in the aperture of the frame: fabric first, then a big fat wad of fiber fill, then the glass.
Close the back of the frame and then shape the front of the pin cushion by gently pulling on the excess fabric on the back. Once you have the front like you want it, trim the fabric on the back and glue trim around the aperture. Add trim around the front of the pin cushion, and whatever decoration to the front you like.
To make the snowman counting pins, first use wire cutters to trim the pearl heads off the pins. Be sure to hold the pin when you're snipping off the head, so that the head goes flying and not the pin! Smear a little craft glue on the end of the pin where the head was, and slide two pearl beads onto the pin. Don't worry if the glue squishes out the bottom (it will dry clear). Cut a tiny felt circle for the hat brim and glue it to the top pearl bead, then glue a tiny pom pom on top of the felt circle to make the crown of the hat. Tie a piece of embroidery floss between the two beads for a scarf.
And there you have them! These take only minutes to make. Super easy.
We're having soup today! This is probably our favorite soup recipe and I make it a lot in cold weather.
Creamy Chicken and Broccoli Soup
1/4 c. butter
1 Tbsp. olive oil
2 c. frozen seasoning blend (peppers, onions, celery, parsley)
1/4 c. flour
Melt butter with oil in a stockpot over medium heat. Cook and stir seasoning blend until soft; stir in flour, coating vegetables.
3 c. chicken broth
2 c. broccoli
1 c. half & half
2 c. milk
Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth; add broccoli and cook about 5 minutes. Pour in half & half and milk and bring to a simmer. Cook until slightly thickened, about 5 more minutes.
2 c. cooked, shredded chicken*
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1/4 tsp. garlic powder
Add chicken and seasonings to soup; heat through.
*To prepare the chicken for this soup, sprinkle 2 boneless, skinless chicken breasts with salt, pepper, and onion powder. Bake at 400 for 1 hour, remove from oven and cover with foil; let stand at least 15 minutes. Shred while hot.
Happy crafting... happy cooking! More tomorrow!