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Seaweed Art Cards
  • You will need:
    1/4 cup butter or margarine
    1 bag (10 oz) mini marshmallows
    Yellow food coloring
    8 cups combined peanut butter and chocolate puffed corn cereal
    1 cup candy-coated chocolate pieces like peanut or plain M & M’s.
    Spray oil
    10 lollipop sticks
    Tan and green raffia

    Line a large baking sheet with waxed paper and set aside. Melt butter or margarine in a large saucepan over low heat. Add the marshmallows and stir until melted and smooth. Tint with food coloring until you reach desired color. Add cereal and 1/2 cup chocolate pieces. Stir to evenly coated. Remove from heat.

    Spray hands with oil and quickly divide mixture into 10 oblong pieces. Push lollipop sticks halfway into each oblong piece and shape to look like an ear of corn. Place on cookie sheet covered with waxed paper and press remaining 1/2 cup chocolate pieces into each “ear”. Let treats set. Tie or tape raffia to lollipop sticks to resemble corn husks.

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  • Ingredients:
    1 pint cranberry juice cocktail
    1 quart apple juice
    1 cup water
    6 whole cloves
    2 cinnamon sticks
    1 lemon, thinly sliced

    Mix all the ingredients together in a large saucepan. Let simmer over low heat for 10 minutes. Strain and serve.

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  • You will need:
    2 lbs. firm apples cut into quarters
    1/2 cup apple cider
    1 1/2 cups packed dark brown sugar
    2 tsp. ground cinnamon
    1 tsp. ground cloves
    1 tsp. ground allspice
    Grated zest and juice of 1 lemon

    Place the apples, cider and 1/2 cup water in a large saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are soft, about 20 minutes. Remove from heat and pass through a food mill. Return to saucepan and add the brown sugar, cinnamon, cloves, allspice, lemon zest and lemon juice. Cook over low heat and stir occasionally, until very thick and dark brown, about 2 to 3 hours. Cool completely. Store in an airtight container and refrigerate up to 2 weeks.

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  • Ingredients:
    1/2 tsp non-iodized salt
    3 lbs. sliced Kirby (pickling) cucumbers
    1 lb. sliced white onions
    3 cups apples cider vinegar
    4 cups granulated sugar
    2 tsp. mustard seeds
    1 tsp. turmeric
    2 quarts ice water
    2 cups water

    Make a brine by adding the salt to the ice water. Chill the cucumbers in the brine for one hour. In a large pan, combine the vinegar, sugar, mustard seeds, turmeric and 2 cups water and bring to a boil. Add the cucumbers and onions and cook for about 5 minutes or until the pickles start to lose their color. Remove from heat and let cool in the liquid. Refrigerate in a non-metallic container.

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  • Ingredients:
    1 cup plain canned pumpkin
    1/4 cup sugar
    1/4 tsp. cinnamon
    1/4 tsp. ginger
    1 quart vanilla ice cream
    1 store bought graham cracker pie crust

    In a medium sized bowl, mix the pumpkin, sugar and spices together. In a large bowl, soften the ice-cream. Add the pumpkin mixture and stir until well blended. Use a mixer if necessary. Spoon the mixture into the pie crust, smoothing the top. Place in a freezer for several hours, until firm.

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  • Your kids will love putting these treats together which also double as edible name cards.

    Ice cream sugar cones
    Assorted candies like fruit-shaped Skittles
    Cake icing in a tube

    Tie a decorative ribbon around the ice cream cone. Write the person’s name on the cone with the cake icing. Fill the cone with the candies and place at the table where you would like that guest to sit.

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  • You will need:
    Graham crackers
    Chocolate frosting
    Round, fudge-striped cookies
    Almond Joy candy bars
    Gel frosting in a tube

    Break a graham cracker in half so you have a square. Place a dollop of chocolate frosting on top of the graham cracker and press the Almond Joy candy bar onto it in an upright position to look like the turkey’s body. Add gel frosting for eyes and a striped cookie behind it for the tail feathers.

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