Birthday Ballon Wreath

The other day I stumbled upon this picture on Pinterest with no link. Sad but true.  However I did find the blog which containes the actual tutorial on how to make a balloon wreath.  I think the amount of balloons needed depends on what size wreath you use. Also, you can add a bow, pipe cleaners, birthday hat etc.

Birthday Balloon Wreath!

First you need balloons.  Lots and lots of balloons.

Ice Cream Cone Balloons

This is just the kind of idea that makes our heart go pitter patter. Jazz up your next bunch of helium-filled balloons by turning them into ice cream cones.

Leave it to Martha (and her team) to come up with something so ingenious and simple. All you need is some brown kraft paper folded into a cone shape and attached to the bottom of your balloon. We're definitely trying this the next time we have occasion to buy balloons.

Mexican Street Corn

5 ears fresh corn, husked

For the Spread:

1/4 cup mayonnaise
2 Tablespoons sour cream
Juice from one lime

For the Topping:

1/4 cup grated Cotija cheese
1 teaspoon smoked paprika (or chili powder if you want heat)

Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450 degrees F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Chipotle Scalloped Potatoes


  • 1/2 cup half-and-half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups whipping cream
  • Vegetable cooking spray
  • 3 pounds russet potatoes, peeled and cut into 1/8-inch slices

Tasty Tex-Mex Mashed Potato Bake


  • 4 pounds baking potatoes
  • 2 teaspoons salt
  • 1 1/4 cups warm buttermilk
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 (4.5-oz.) can chopped green chiles
  • 1 1/4 cups (5 oz.) shredded pepper Jack cheese
  • 1/2 cup finely chopped cooked chorizo sausage