Best 4 Squiggle Paint Recipes

HOMEMADE FINGER PAINTS

Steps:

• In medium bowl, stir together cornstarch, cold water and dish soap. Add hot water; beat with electric mixer on medium speed until mixture is creamy.
• Divide mixture among 4 small plastic containers. Drop several drops of red food color into 1 container; stir until well mixed. Repeat with remaining food colors and containers. Store covered at room temperature. Use for finger painting on paper or canvas.

SQUEEZE AND SQUIGGLE PAINT

Steps:

• 1. Stir Bisquick, salt, water and tempera powder until blended. Pour paint into plastic squeeze bottle with narrow opening. Repeat with different tempera powders to make more colors if desired.2. Squeeze out designs onto paper or cardboard.3. Immediately sprinkle glitter over paint. Let dry. Store paint in covered container at room temperature up to 5 days. Stir before using.HIGH ALTITUDE (3500 to 6500 feet): No changes.BETTY'S TIP: Don't throw away those plastic squeeze bottles from ketchup and mustard. They make perfect "squeeze-able" paint bottles.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WEEKNIGHT PASTA SQUIGGLES

Steps:

• In a Dutch oven, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Meanwhile, coarsely chop tomatoes, reserving juices., Add tomatoes and reserved juices to sausage; stir in pasta, broth and water. Bring to a boil. Reduce heat to medium; cook, uncovered, until pasta is al dente, 15-18 minutes, stirring occasionally. Top with cheese.

SQUIGGLY PASTA AND CHICKEN SALAD/DESSERT

Steps:

• Cook the pasta aldente. DO NOT OVERCOOK. Yuck! Drain and set aside to cool; DO NOT RINSE. This will ensure the sauce sticks to the pasta.
• Cook chicken breasts just until done so they're not dry. Debone if using bone-in; dice up meat. Set aside.
• Chop the celery and onions and add the grapes to these; set aside.
• Drain the mandarine oranges; set aside.
• Make dressing or you can make the dressing the day before and store in the refrigerator until ready to use.
• Dressing:.
• In a medium mixing bowl blend together the sour cream, mayonnaise, rice wine vinegar, sugar and garlic salt.
• When the pasta and chicken are cooled, place them in a large mixing or serving bowl and stir together; carefully stir in the celery, onion, grape mixture; now even more carefully stir in the mandarine oranges trying not to break them up too much. When mixed thoroughly add the dressing and mix through. Serve immediatley.
• If you are taking this to a potluck, you may want to wait and add the dressing once you're there so it doesn't break down overly much before serving. Either way this is a terrific salad.