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{Tutorial} Chalkboard Menu

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UPDATE //

I have since redone my chalkboard menu now that I have a Silhouette and this is what the final menu now looks like…

Sooooo much better!! Below you will find the original tutorial on how to make a chalkboard menu for your family.

The other day I was reading Jen’s post from Tatertots & Jell-o about her lovely Chalkboard Chargers and it got me thinking.

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I have a beautiful black armoire in my kitchen that was screaming for some chalkboard treatment.

 

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Can’t you just see it?  A lovely menu board on the side!  So I got to work.  First I washed the side to prep it for the paint.  I then taped off the section that was going to be my work space.

 

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Now we are ready to paint!

 

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I used Rust-Oleum black chalkboard paint, and a small smooth surface roller. I painted three coats and let it cure for three days.

 

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On the third day I cut vinyl lettering on my Cricut, (I used the Doodletype cartridge) and applied it to the surface before I seasoned the chalkboard.

 

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Next, and very important, you must season your new chalkboard.  To do that, all you need to do is take a piece of chalk, lay it on it’s side, and gently color the entire surface of the board.

 

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Erase the chalk and voila, your new chalkboard is ready to use.

 

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{Table} Kristin’s Table Transformation

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Can you believe Thanksgiving is right around the corner? I always feel like the last two months of the year creep up on me and fly by before I even know what’s going on. That’s why I embrace simplicity when November rolls around.

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I put together my first dessert table for our annual Halloween party this year. I really enjoyed doing it, actually, and have already sent out invites for a Thanksgiving dinner party in a couple of weeks. Because I don’t exactly have time to start from square one [who does?], a few modifications to my Halloween table is all it will take to get our Thanksgiving party ready for action.

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Setting up the framework for the table is what took me the longest. I fiddled with the different levels and stressed about fitting everything on the table without it looking crowded. Since I finally came up with something I liked, why change it? The small details will change the entire table.

For starters, I’ll be changing all the blacks to browns. Orange and black are Halloween. Orange and brown are wonderfully Fall.

Making other small changes only complete the transformation. The blackbirds will be replaced with acorns; the black twig wreath exchanged for a wreath full of oak leaves and unshelled nuts; twine for ribbon, and burgundy, ochre, cream and brown for orange and black.

And of course, a new set of printables is vital to completing the table.

So how are you making less work for yourself this holiday season?

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{Recipe} A Tale of Two Chili’s

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It’s finally starting to cool down here in Vegas.  I know it’s crazy, but we actually still had the air conditioning on last night.  But today, ahhh today…we’ve had a chill in the air and a little bit of rain.  Perfect chili weather!!

Now, the question is…Red or White?  No, not wine… chili.  What is your favorite?

White…

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…or…

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…Red?

White, with the creamy cuminy goodness, or red with the spicy tomato bite.  I can’t decide, maybe we’ll have BOTH!!

Click here for the recipe for the tasty Creamy White Chili and here for Christene’s yummy Fall Turkey Chili & Cornbread. Or you can just click on the Dish tab above to take you to WhipperDish where you can access these as well as all our other fabulous recipes.

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Creamy White Chili | Recipe

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The first time I had this tasty creamy white chili it was right after the birth of my little guy and my good friend Neelie brought over a steamy pot.  I was in heaven!!  It was one of those taste memories that will always stick in my mind because it was so comforting.  Thanks, Neelie, for the comfort then, and for letting me share now!

Creamy White Chili

  • 1 pound shredded chicken
  • 1 medium onion
  • 1 1/2 tsp garlic powder
  • 3 cans great northern beans, drained and rinsed
  • 1 1/2 cups chicken broth
  • 8 oz green chilies
  • 1 t salt
  • 1 t ground cumin
  • 1 t dried oregano
  • 1/2 tsp pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and heavy cream. Serve.

Turkey Chili | Recipe

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Chili and cornbread go together like bosom buddies. One is always asking for the other, inviting it over for sleepovers, and giggling together under trees dressed in their autumn colors. So why try and separate what should be together?

I know, I know, you’ve been burned before. Chili so hot you’ve had to pop Tums all night just to keep from breathing fire, or cornbread as thick and dry as a hay bale. If you’ve ever suffered from such moments of culinary disaster, let me give you some free dinner therapy. It starts with a quick and easy chili so warm and delicious, you’ll ask for another bowl. It’s low on heat, but if you’re into that kind of thing feel free to add more. Then you’ll top it off with wedges of cornbread that will make you talk with your mouth full. When it’s warm, a slip of butter melts in like a memory, and my kids come away with yellow freckled crumbstaches. Mmm hmm! It’s that good. So grab your beans and corn and let’s get started!

In-a-Hurry Turkey Chili

Ingredients:

  • ½ small onion chopped
  • 1 lb ground turkey
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 28oz can stewed tomatoes, chopped
  • ½ c. ready made salsa
  • 1 T chili powder

Alright, now get out your knife and Master-Chef your onion into a nice dice. Put it into a pan with your ground turkey and brown it. Meanwhile, drain and rinse your beans, and then chop your tomatoes. This is where you might decide to do things differently. I’m not big on huge chunks of tomato swimming around in my chili, so I plop the entire can into the blender and do a coarse chop before dumping it into the pan with the rest of the ingredients.

Add the salsa and chili powder, stir and let it come to a bubble. Serve with your favorite toppings.

Now on to the cornbread. I often make an 8×8 pan instead of 9×13 so there will be less for me to indulge on as the night goes on. I’ve included the half measurements in parentheses for your convenience:

Gimme More Cornbread

Adapted from Myra’s Corn Bread

  • 2 c. (1 c.) flour
  • 1 c. (½ c.) cornmeal
  • 2 ½ t. (1 ¼ t.) baking powder
  • 1 t. (½ t.) salt
  • ¾ c. (6 T.) butter
  • 3 (2) eggs
  • 1 c. (½ c.) milk
  • 1½ (¾ c.) sugar
  • 1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.

If possible, cool in pan ten minutes before cutting into fat squares and serving with butter, or better yet – honey butter.

Now dust off your upper lip and tell me that didn’t make you smile.

Christene