The best ever Strawberry Margaritas!

Ingredients:

1 can of frozen Limeade

1 Beer any kind. I personally use Corona. I mean we are making Margaritas here!

Jose Quervo Tequilla

Fresh or frozen strawberries

Instructions:

In a blender add 1/2 can of limeade, 1/2 can of beer and up to 6 oz of tequilla. Depending on how strong you like your margaritas.

Blend in blender until smooth. Add fresh or frozen strawberries and blend again.

Pour into a margarita class and serve. Wha la... Instant yummy!!

The July News letter is out!

The Best Homemade Gift Ideas July Newsletter is out! In this month's issue: Wedding cake topper artist interview and a paper rose making tutorial. There's also a recipe for the BEST homemade strawberry freezer jam! YUM!

The Crafteteria: Paper Rose Tutorial

I found this great craft idea and thought I would share! Cute idea for easy hanemade flowers that I think look pretty real.

The Crafteteria: Paper Rose Tutorial

This is an easy summer recipe you can make to enjoy at home with your family or take with you to a party or family reunion. You can't go wrong with desert and you definitely can't go wrong with ice cream! This fudgy ice cream cake looks like you may have bought it, but make sure you let everyone know you made it yourself!!

Fudgy Ice Cream Cake:

Ingredients:

1/2 Cup Fudge ice cream topping, warmed so it pours out of the jar a little easier.

1 Tub ( 8oz) Cool Whip thawed. ( I usually use the fat free kind just to eliminate a little guilt)

1 package (4 servings ) Chocolate instant pudding

8 Oreo Cookies

12 Vanillas ice cream sandwiches. ( You can also use other flavors like mint or chocolate chip. What ever flavor you like)

Directions:

1)Pour the fudge topping into a medium bowl. Stir in 1 Cup of whipped topping until it's blended well. Add in the dry pudding mix and stir for about 2 minutes. Your fudge topping should be spreadable. If it seems to be too thick add a little milk to thin the fudge.

2) Chop the Oreo Cookies into large pieces (TIP) Throw the cookies into a zip lock bag and remove all the air. Zip the top closed and start whacking away. I usually use my rolling pin. Very little clean up when you are finished! Stir crushed cookies into pudding mixture.

3)Lay 4 ice cream sandwiches side by side on a piece of aluminum foil 24" X 12". Top the ice cream sandwiches with half of the fudge mixture. Repeat the layers.

4)With the remaining Cool Whip "frost" the top and sides of the ice cream cake.

Remember: You can always add a little extra flair by topping with sprinkles or adding more decoration with frosting. If you are adding sprinkles make sure to put them on BEFORE you wrap it and freeze the cake. If you are adding decoration with frosting add this AFTER the cake has been frozen for best results!

5) Bring the sides of the foil up and around the "cake" fold and seal the top and ends of the foil.

Put the cake into the freezer for at least 4 hours. Let stand at room temperature for a few minutes before cutting and serving.

If there are any left overs, which I highly doubt... return the cake to the freezer to enjoy again later.