These are "thank you's" for my Stamp Camp Attendees next week. They are 4oz. DelMonte Fruit Cans, filled with pastel M&M's (a few even have a surprise raffle ticket in them for door prizes). I needed to make 18...so my daughter and I are eating fruit cocktail for dessert every day this week.
Date: Monday, February 28, 2005 GMT Views: 9014
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Registered: June 10, 2004 Location: Duvall, WA Posts: 531
Mon, Feb 28, 2005 @ 10:34 PM
i have a question, did you have any trouble getting the lid to go back on? when i tried this my top --or bottom rather--didn't go back on very smooth...any tips?
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What a great job. I am a T/A in a kindergarten class. Guess what I am taking for a snack next week. (As soon as I get my Can-Opener). Thanks for sharing.
Registered: January 28, 2005 Location: Minnesota Posts: 793
Tue, Mar 01, 2005 @ 3:03 PM
What to do with all that fruit? I saw a receipe on the Food Network where they made smoothies in a blender - instead of ice they used frozen fruit cocktail. From now on, no one at my house gets to pop the tops, only opening cans on the bottoms for us!
Ann
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Registered: March 5, 2005 Location: central Il ~ Rantoul Posts: 7
Sun, Mar 06, 2005 @ 11:36 AM
Very neat idea, I have also wondered the same thing about the lids to cans and how to make them seem unopened! Thanks for sharing the how stampoholicsunanimous! So, is that crystal effects safe or not? If not, (and I do not know how well it will do replacing the lid back, but it works great for holding Hershey's Kisses to each other and ice cream cones) here is a recipe from Hershey's for its "SAFE CONFECTIONERS' EDIBLE GLUE:
-4 tsp pasteurized, dried egg whites (meringue powder such as Just Whites)
-1/4 c. warm water
-3 c. powdered sugar, sifted
Directions: Gently stir together egg white powder and water according to directions on the egg white powder package or until completely dissolved. Beat in powdered sugar until thick and smooth. Use immediately."
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