Easter Bunny Hair Bow Tutorial

My girls love hair bows! I have made many simple bows, but it wasn't until this year when I kept seeing these adorable bunny's that I decided to expand my bow making skills and attempt them. My girls have already started wearing these, but I am most excited about them wearing them with their Easter dresses on Easter day.

 They really aren't that difficult, as you will learn with my tutorial. I think they are probably more difficult to explain how to make, than actually make. So hang in there and bare with me as I try to explain. There are lots of pictures, so if words don't work at least you will be able to see what I am trying to say.

1. First you will want to start by gathering all your supplies. Here is what you will need.

- a glue gun

- scissors

- a ruler
- 3/8inch width pink ribbon
- 3/8inch width white ribbon
- 3/8inch width pink with white polka dot ribbon
- sm pink fussy balls
- sm plastic eyes
- clear nail polish (or fray-check if you have some on hand)
- a double prong alligator clip

2. Plug in your glue gun and get it heating up while you cut all your ribbon. Here are the measurements of ribbon that you will need.

- 1  7 1/4inch piece of pink ribbon
- 1  11inch piece of white ribbon
- 3  3inch pieces of polka dot ribbon
- 2  3inch pieces of white ribbon
- 1  6inch piece of polka dot ribbon

3. Now that you have everything prepared and your

glue gun is warmed up it is time to start putting the

bow together. First you will take the pink 7 1/4inch

ribbon and glue it to the alligator clip.

I do this by flipping the clip upside down in my left hand and pinching it open. I then put a thin bead of glue on the two prongs and press the pink ribbon on it.

You then flip the alligator clip over and continue to glue the pink ribbon on in small sections at a time.

I do the reverse of my first section, then the top of the part you pinch, then the in between the pinch parts, then the bottom of the pinch part, then I hold it open again and do the back of the bottom prongs and finish by doing the inside of the bottom prongs.

                                                                           

4. Now that you have your alligator clip covered it is time to start on the bunny. Take one of your 3inch

white pieces and one of your 3inch polka dot

pieces and glue them together design side out.

Once you complete this repeat with the other

white 3inch piece and one of the other 3inch

polka dot pieces.

5. Now take one of your 3inch sections,

cross the two ends and glue. Repeat with other

3inch section to make both of your ears.

6. Take one ear at a time and glue it to the end

of your covered alligator clip.

7. Time to start on the body. Take your 11inch

piece of white ribbon and cross it over its self

leaving one side longer than the other. Glue it together at the point where the ribbon crosses, making a small loop that will later become the bunny's head/face.

8. Take the shorter piece and twist it around,

gluing it to the back of the loop.

9. Now take the longer piece twist it around

and glue it to the front of the loop.

10. Now that the body of the bunny is glued together take the small loop, which is the head/face of the bunny and flip it inside out. Then flatten the loop out and glue each side of the loop to itself making what looks like an upside down triangle. 

11. Take your last 3inch polka dot piece,

cross the two ends and glue them together.

12. Attach the polka dot loop to the back

of the bunny's body.

13. Put a small bead of glue across the base of

the bunny's ears and attach the body of the bunny

placing the top of its head/face on the bead of glue, making sure to cover the ugly ends of the ears with the head/face.

14. Attach your eyes and the pink puffy ball as the nose to make your face. 

15. Then make a small bow out of the 6inch piece 

of polka dot ribbon, trimming the ends to make

them even and getting rid of any extra length of
ribbon you didn't use making the bow. Attach the
bow right below the nose. 

 The finished product....



Chicken with sun dried tomato cream sauce

Ingredients:
4 boneless skinless chicken breast halves

1 tbs olive oil

4 garlic cloves, minced

1/4 C drained sun dried tomatoes, coarsely chopped

1/8 tsp dried hot red pepper flakes

1/4 C dry white wine

1 can Chicken broth

1/2 C heavy cream

1.Clean and pat chicken dry and season with salt and pepper.

2. Heat oil in skillet over med-high heat until hot. Brown chicken, turning once, about 5 minuets. (Chicken will not be cooked through). Transfer to a plate.

3. Add garlic, tomatoes, and red peer flakes to skillet and sauté, about 1 minute.

4. Add wine and boil stirring and scraping up brown bits, until reduced by half.

5. Add chicken both and bring to a boil, covered.

6. Add Chicken back to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes.

7. Transfer chicken to a platter and keep warm, Stir cream and into sauce bring to a simmer.

9. Transfer sauce into a blender and puree until almost smooth. If necessary, add water to thin to desired consistency, then season with salt and pepper.

Serve sauce over chicken, also great over a bed of pasta.

Lindsey's Delicious and Quick Chocolate Chip Cookies

I have had many chocolate chip cookies in my day, but none as easy and delicious as these. Ever since I got this recipe from my BFF Lindsey it has been my go to recipe for a quick yummy treat. These cookies are only made up of seven ingredients and they can be whipped up in a matter of minutes.

Though the original recipe calls for milk chocolate chips I have found that you can replace these for a number of other types of chocolate including white chocolate chips, semisweet chips, butterscotch or even mint chocolate chips and they all taste equally wonderful. You can also add any different kind of nuts you would like to them. My family doesn't tend to like nuts in their baked goods, so I always make them without.

Lindsey's Delicious and Quick Chocolate Chip Cookies

Ingredients:

1 egg

1 tsp vanilla

1/4 cup brown sugar

1/2 cup sugar

1/2 cup Crisco

1 cup self rising flour

3/4-1cup of milk chocolate chips (or whatever kind you prefer)

Yield: 1 1/2 - 2 dozen cookies
Directions:
Pre-heat oven to 375 degrees and line two baking sheets with parchment paper or a silicone mat. Place the first five ingredients in the bowl of a stand mixer (or really you can hand mix the ingredients if you prefer) and cream together on medium speed for 1-2 minutes until you get a goody creamy mixture. Add in your flour and mix starting on slow speed and increasing to medium, just until the flour is incorporated.
Remove your bowl from the stand mixer and add in as many chocolate chips (and/or nuts) to suit you. Using a medium sized cookie scoop, scoop balls about 1 1/2 to 2 inches apart onto your lined cookie sheet.( I use two cookie sheets so I can be prepping one and have it ready to go in the oven as the other one comes out).

 Place in the oven and bake 8-10 minutes until the edges are just slightly browned. Remove from oven allow to cool on cookie sheet 1-2 minutes and then transfer to cooling rack and allow them to cool completely before putting them in a storage container (if they last that long). You can also make the cookie dough ahead and refrigerate or freeze it for later use.