This & That Junk Drawer Wednesday-Paper Cones, Chalkboard Paint Tutorial & Yummy Recipes!!

HOMEMADE CHALKBOARD PAINT:

Did you know that you can make your own custom color chalkboard paint? I tried it out and not only is it inexpensive and easy, it actually works!
All you need is paint in the color of your choice. Flat is preferable, but I used satin and it turned out great. You also need unsanded tile grout.
Mix 1 cup paint with 2 T. of the grout in a small container. Be sure to mix it thoroughly.
Apply paint to the prepared surface with a roller or sponge brush. Let dry between coats!
Do at least 2 coats to be certain of full and even coverage.
When dry, smooth with 150-grit sandpaper.
To condition rub side of chalk over the whole area and then wipe with a barely damp cloth.
Hints for using the chalk...
Try using sidewalk chalk.
Wrap the end of chalk in a wet paper towel-wait a minute-unwrap.
Use wet chalk it glides.
Wipe area with a wet towel to erase!

ULTIMATE COFFEE CAKE:

Ingredients
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
DIRECTIONS
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
Recipe courtesy Paula Deen:
Now you know any recipe from Paula Dean isn't a healthy one, but my gosh they taste so good....So make & try a little of both recipes...Tomorrow I will give you some healthy recipes!!!!!

PAPER CONES:

In Victorian times, paper cones like these were filled with fruits and nuts. Made from patterned and textured paper, these modern versions are trimmed with rickrack and vintage silver tassels, and hung with ribbons and beaded wire. Brimming with sweets, the cones make wonderful little gifts or party favors.

SUPPLIES
Decorative paper; wire; silver beads; wired tinsel; rickrack or other trim; compass; scissors or utility knife, craft glue; ribbon; beads; 1/8-inch hole punch; needle and thread.
INSTRUCTIONS
Cut paper into a 3-, 4-, or 5-inch square; place face down on a flat surface.
Place compass point at one corner of the square; extend its arm to an adjacent corner. Drag the pencil across the square to form an arc; cut along arc with scissors or a utility knife. The result will be fan-shaped (below, center).
Overlap the straight sides of the paper and attach them with a thin coat of craft glue. Use a paper clip to hold the seam together while the glue dries (below, right).
Decorate the top with wired tinsel, silver rickrack, or other trim. Cut a length of trim long enough to fit around the top of the cone; glue it onto the inside or outside of rim, beginning at the seam. If using rickrack, position it halfway inside the rim so it has a scalloped effect from the outside.
To fasten a bead at the point of the cone, pull a threaded needle (with thread knotted at end) through the bead and the hole in the bottom of the cone until the bead is positioned snugly at the point. Pull string taut inside the cone, tape string to inside wall, and trim.
To attach a handle, punch holes with a 1/8-inch hole punch in opposite sides of the cone, approximately 3/8 inch from rim. String ribbon or beaded wire through holes. Secure ribbon ends with knots; curl wire ends!

GORILLA BREAD:

INGREDIENTS
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
DIRECTIONS
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Recipe courtesy Paula Deen: