Pygmy Puffs
© Pren Wilcox
Supplies
One ball of Bernat satin yarn in the color of your choice
One ball of Lion Brand Fun Fur in the same color as above
G/6 (4.00 mm) crochet hook
F/5 (3.75 mm) crochet hook
Stitch marker
Yarn needle
Suncatcher 12 mm safety eyes and 9 mm nose
Fiberfill
Fabric glue
Stitch Guide
st = stitch
ch = chain
sl = slip stitch
sc = single crochet
dc = double crochet
Author's Note: When you come back around to start each row do not join with a sl. Just start the next row as stated it will spiral up as you go.
Instructions
Using larger hook and carrying both yarns together, ch 4 and join with sl.
Row 1 - 10 sc in loop.
Row 2 - 2 sc in each st around.
Row 3 - *1 sc in the next st, 2 sc in the st after that*, repeat around.
Row 4 - *1 sc in the next 2 st, 2 sc in the st after that*, repeat around.
Row 5 - *1 sc in the next 3 st, 2 sc in the st after that*, repeat around.
1 sc per st for the next 5 rounds.
Put the nose right through your starting loop and the eyes where they look symmetrical, being careful to push the posts through the stitches and not force it through the yarn because you will break your yarn and your pygmy puff will unravel.
*1 sc in the next 3 st and skip the fourth* andrepeat around, making sure to pull snugly so that the skipped st will cozy up to the one next to it.
Stuff with fiberfill really tight so that the pygmy puff becomes a ball shape.
*sc in the next 2 st and skip the next st*, repeat around.
*sc in the next st and skip the one after that*, repeat around.
If your hole is still too big at this point continue around untill it is small enough to stitch closed.
Make a knot and poke your yarn needle into the pygmy puff near the hole for your last st.
Poke the needle all the way through the puff coming somewhere out the front.
Pull really tight so there is a dent in the back and snip off the yarn close to the puff, this will make the yarn pull right back inside the stuffed area of the puff and be neat and tidy.
Feet
Switch to the smaller hook.
Ch4 join with a sl.
10 sc in loop.
*1 sc in next st 2 sc in the one after that*, repeat around.
Sc in the next st 6.
In the next st make 1 sc, 2 dc, and 1 sc.
Sc in the next st
In the next st make 1 sc, 2 dc, and 1 sc.
Sc in the next st.
In the next st make 1 sc, 2 dc, and 1 sc.
Sc in the next st.
Tie off all yarn tails on back side of paw and clip off ends.
Glue feet to the bottom of your puff
Credit
Pren Wilcox
© Pren Wilcox
Supplies
One ball of Bernat satin yarn in the color of your choice
One ball of Lion Brand Fun Fur in the same color as above
G/6 (4.00 mm) crochet hook
F/5 (3.75 mm) crochet hook
Stitch marker
Yarn needle
Suncatcher 12 mm safety eyes and 9 mm nose
Fiberfill
Fabric glue
Stitch Guide
st = stitch
ch = chain
sl = slip stitch
sc = single crochet
dc = double crochet
Author's Note: When you come back around to start each row do not join with a sl. Just start the next row as stated it will spiral up as you go.
Instructions
Using larger hook and carrying both yarns together, ch 4 and join with sl.
Row 1 - 10 sc in loop.
Row 2 - 2 sc in each st around.
Row 3 - *1 sc in the next st, 2 sc in the st after that*, repeat around.
Row 4 - *1 sc in the next 2 st, 2 sc in the st after that*, repeat around.
Row 5 - *1 sc in the next 3 st, 2 sc in the st after that*, repeat around.
1 sc per st for the next 5 rounds.
Put the nose right through your starting loop and the eyes where they look symmetrical, being careful to push the posts through the stitches and not force it through the yarn because you will break your yarn and your pygmy puff will unravel.
*1 sc in the next 3 st and skip the fourth* andrepeat around, making sure to pull snugly so that the skipped st will cozy up to the one next to it.
Stuff with fiberfill really tight so that the pygmy puff becomes a ball shape.
*sc in the next 2 st and skip the next st*, repeat around.
*sc in the next st and skip the one after that*, repeat around.
If your hole is still too big at this point continue around untill it is small enough to stitch closed.
Make a knot and poke your yarn needle into the pygmy puff near the hole for your last st.
Poke the needle all the way through the puff coming somewhere out the front.
Pull really tight so there is a dent in the back and snip off the yarn close to the puff, this will make the yarn pull right back inside the stuffed area of the puff and be neat and tidy.
Feet
Switch to the smaller hook.
Ch4 join with a sl.
10 sc in loop.
*1 sc in next st 2 sc in the one after that*, repeat around.
Sc in the next st 6.
In the next st make 1 sc, 2 dc, and 1 sc.
Sc in the next st
In the next st make 1 sc, 2 dc, and 1 sc.
Sc in the next st.
In the next st make 1 sc, 2 dc, and 1 sc.
Sc in the next st.
Tie off all yarn tails on back side of paw and clip off ends.
Glue feet to the bottom of your puff
Credit
Pren Wilcox
Parchment Scrolls
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
What you will need:
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons Butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of Butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass or mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
You can enjoy this right away or let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons Butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of Butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass or mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
You can enjoy this right away or let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Ingredients:Servings:
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat oven to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat oven to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link