Here are the Pins mentioned on air during ABC36's "That's Pinteresting!"
Keep the lights on after the sun goes down on your 4th of July cookout with these tin can luminaries. Paint a clean, empty tin can red, white, and blue. Carefully punch a fireworks design through the can. Toss a tea candle in the bottom, and you're ready to go!
Add some patriotic flair to your 4th of July cookout with these tin can windsocks. Just take an empty tin can, and cut the bottom off. Paint it blue and add white stars around it. Then tape some red and white streams inside, and add a string handle. Now your ready to party Independence Day style!
When was the last time you had omelets in the wild? Just put two or three eggs into a sealable plastic bag. Add cheese, meats, and any vegetables you desire. Put the baggie in boiling water for about ten minutes, and you've got a great tasting breakfast to fuel up for your daily hike!
Make a large sleeve of aluminum foil and put the fries in. Add some canned chili, and top the whole thing off with some shredded cheese. Seal the aluminum foil tightly and place it on top of your campfire for about ten minutes, checking once or twice during cooking. Once the fries are done and the cheese is melted, you'll have a hearty order of chili cheese fries to go with the rest of your camping fare!
Bring the campground into your kitchen with this S'mores milkshake recipe. In a blender, add vanilla ice cream, some chopped graham crackers, and 4 or 5 marshmallows. Blend them up, and add chocolate to the top. Sit back and enjoy the taste of s'mores, without the mosquitoes!
Why have ice cream when you can break out the blender and make a coffee milkshake? Just add a cup of chilled, strong coffee, 5 or 6 scoops of vanilla ice cream, and a few teaspoons of chocolate syrup. Blend them all together and add some chocolate shavings to finish it off!
Here's a tip from Johnson & Johnson for getting the itch out of your mosquito bites. Just run a metal spoon under hot tap water to warm it up, and then press it on the affected area. Johnson & Johnson says the heat destroys a protein in the mosquito bite, and will ease the itching considerably!
Here's a way to bring science to your backyard sandbox! Use a pringles can or a bucket and build a volcano shape around it. Fill your core (the can or bucket) about halfway up with sand. Add baking soda to fill the rest nearly full. Throw in some food coloring to add some color to your "lava." Let the kids pour vinegar in to the top of the volcano and let the eruptions begin!
Bring out your child's inner artist with some sidewalk paint. Just fill squirt bottles with a half-and-half mixture of baking soda and corn starch. Fill the bottles the rest of the way with water and some food coloring and mix well. Then, let the kids imaginations run wild on the driveway or sidewalk!
If you're living in an apartment, and don't have a backyard to plant an herb garden, you can still enjoy fresh herbs. Find a sunny countertop in your kitchen. Plant the herbs in cleaned out cans and tins. Label your cans, and keep a pair of scissors handy to snip off the herbs you need while you cook!
Here's another Mother's Day Breakfast idea that the kids can put together, and Dad can handle the baking. Have the kids line a muffin tin with frozen hash browns. Add Bacon pieces, and top it off with an egg. Bake at 350 degrees for 20 minutes, or until the egg is done. Another option is to scramble the eggs, add some cheese and mushrooms, and you've got muffin tin omelets!
Who says dessert can't come from the grill? Skewer strawberries and squares of pound cake and throw them on the grill. When the berries and cake have warmed up and have nice sear marks, pull them off. Serve your strawberry shortcake kabobs with a few scoops of ice cream on the side.
Here's something new to try out on your grill! Slice some large jalapenos in half. Fill the halves with cream and cheddar cheeses, a little green onion, and garlic. Get creative if you want, and add finely chopped tomato or crumbled bacon. Throw them on the grill until the skin is roasted and the cheese is bubbly and brown. Serve hot. Bon appetit!