Halloween Skull reclaimed pallet project



We made the Skull out of reclaimed pallet wood.

This project seemed like a perfect way to actually use the wood and get it out of our side yard.

The cost of this project was a few hours of work and no cost for materials.

Materials you may need:

– Salvaged Pallet wood


– Tools needed are a nail gun, sander, 4 inch grinder with wire wheel and jigsaw, skill saw and what ever else comes to mind. We also used some old vanity lights to make it glow.


Sketch your Skull. I actually traced it onto poster paper first then we traced it onto the wood.



Find some victims to do all the work….. The older victim is a pretty good worker but the younger one he has UNION written all over him…


Step 3:

Using your saw, follow the traced lines around your pieces of wood.



Stop for countless Selfies!


Step 4:

smile at the camera a great deal…. and remember your protective gear.




Step 5:

We sanded the mouth area out and cut slots in the wood

giving the allusion of teeth.



Step 6:

This was our final step. My husband took some old vanity lights apart that were removed during a remodel and we reclaimed the wiring to illuminate the skull.




Happy Halloween

Total Cost 0





Jack the Pumpkin King Photo Transfer


Gel Matte Medium
Paint Brush
Photo from a laser printer
Photo of your choosing

IMG_6143Apply the gel to your photo and place wet side down on your canvas. It will need to dry for around 8 hours.

IMG_6154Once it is dry place a wet kitchen bowl on the paper until it is saturated. Now you just start rubbing the paper off the canvas. This is the easiest project ever. IMG_6155 I don’t know why more people don’t take advantage of canvas sales and make their own themed holiday pieces.

Now just add designs or paint the edges and you are done!IMG_6158


Peach Pie with Coconut Crumble


The bottom of this pie crust is rustic but the top is a nice crunchy sweet crumble that will balance it all out.  I think when I make it next time I will add some blueberries just under the crumble after the first half of baking.

3 cups flour
1 tablespoon raw sugar
1 teaspoon salt
1/2 cup unsalted butter (cold)
1/2 shortening (cold)
1/2 cup cold water

3 lbs fresh peaches
Juice from one lemon
Zest of 1 lemon
1 cup plus 9 tablespoons sugar
6tablespoons cornstarch
1 and 1/2 teaspoon vanilla extract
1  teaspoon ground nutmeg
2 cup all-purpose flour
1 1/2  cups sugar
3/4 teaspoon salt
1 1/2  cup almonds
1 1/2 cup sweetened flaked coconut
2 sticks cold unsalted butter, cut into 1/4-inch pieces
3 tablespoon milk
If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.


Combine the flour, sugar, and salt in a processor. Add the butter and pulse to coat with flour.


Add  the butter into the flour to break it up partially. Large, random-size pieces of butter will remain.
Add the cold shortening, pulse then continue to cut both fats into the flour the flour has a meal-like consistency.

Drizzle ¼ cup of the water here and there over the mixture. Continue to pulse.  Sprinkle on the remaining water and continue mixing, with a few more pulses just until the dough pulls together. Gently pack the dough into a ball.

Place the dough on a long sheet of plastic wrap and dust it lightly with flour.

IMG_5924Flatten the dough into a disk slightly less than ¾” thick. Wrap in the plastic, place this inside a plastic bag, and refrigerate for at least 1 to 2 hours before rolling.


 Invert the pastry over a 9 1/2-inch deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge. Place in the freezer for 15 minutes.


Combine the peaches, lemon juice, lemon zest, and 1 cup of the sugar in a large bowl and toss well to mix.


Set aside for 10 minutes to juice. Preheat the oven to 400 degrees F.


In a small bowl, mix the cornstarch with the remaining 9 tablespoons sugar. Sprinkle this mixture over the fruit and mix well. Stir in the vanilla and nutmeg.

IMG_5934Turn the filling into the chilled pie shell and smooth the filling with your hands to even it out.


Place the pie on the center oven rack and bake for 35 minutes.


Meanwhile, make the topping. Combine the flour, sugar, salt, almonds, and coconut in a food processor and pulse to your liking. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Add the milk and process again until the crumbs are to your liking. IMG_5944

Transfer to a large bowl and rub gently between your fingers to make the crumbs uniform in texture. Refrigerate until ready to use.


Remove the pie from the oven and reduce the temperature to 375 degrees F Carefully dump the crumbs in the center of the pie and spread them evenly with your hands. Press on the crumbs gently to compact them.

IMG_5948Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any spills. Bake until the juices bubble thickly around the edge, about 30 minutes.


Transfer the pie to a wire rack and let cool for at least 1 hour before serving. If you eat one too early remember, there is no wrong way to eat a pie.