What a way to wish you all a......      Happy New Year!!!!

Thanks Tate for that happy face.

Tomorrow and Saturday are all day crops so come join us and have some fun.

Join us Monday and Tuesday for a special sale.  All Christmas, Halloween, and Fall paper will be 25% off.  Save on paper and crop more pages.  Come in a save!!!!

BRRRRRRRRRR!!!!


Hope everyone had a wonderful Christmas.  Tuesday we will have card classes at 9 and 5:15. Our normal class activities will resume the week of January 4th.  Thursday is New Year's Day and we will have an all day crop.  So if you are not into ball games come scrap those Christmas pictures or get a head start on cards for next year.   If you are into ball games then come join us on Saturday for another all day crop. These two days will be a great time to play catch up on those pictures you have been storing or to stock pile some cards.

Stay warm and I'll see you Monday.

Happy Birthday CJ

Happy Birthday Little Brother!!!!!!

Boy, what year was this? This was at the Stallon house. Wishing you a wonderful day with those grandkids and the rest of the family.

Layered Cobb Salad

Merry Christmas Eve.

The recipe today is to make ahead.

Layered Cobb Salad

1/2 cup Dijon mustard
1/2 cup mayonnaise
1/2 cup honey
2 tablespoons roasted garlic rice vinegar
2 tablespoons minced chives
1 (6.5 ounce) bag sweet butter lettuce
3 cups diced smoked turkey
2 (8-ounce) packages mini cubed ham
1 1/2 cups sliced mushrooms
1 cup diced cucumber
5 hard-boiled eggs, sliced
1 pound bacon, cooked and crumbled

In a small bowl, whisk together Dijon mustard, mayonnaise, honey, vinegar, and chives.
Cover, and refrigerate.
In a serving bowl, layer lettuce, turkey, ham, mushrooms, cucumber, eggs, and bacon as desired.
Cover, and refrigerate for up to 24 hours.
Serve with Dijon dressing.

Yahoo!!!!  A-1 Computers has me up and running again.  I have been without my laptop since Monday.  I tried again today to plug up and turn on.  No go.  I here this ticking in the power box that connects the two electric cords.  I know that is not a good sign.  So I called A-1 and they had the power cord in stock.  So $42.00 later I am up and running.  Man, I sure depend on this little machine.  The up side is I got a lot of stuff done around the shop.

Glenda called to let me know her new grandbaby Liv went to the hospital last night.  Jaundace is the diagnoses.  Hopefully her numbers will be better and she will be able to go home tonight or tomorrow.  Glenda and James has had the 3 boys since last night.  Whoa!!!!! 

Remember Saturday is Cricut club.  Bring those new cartridges and cut away.

Hot Spinach and Bacon Dip

Hot Spinach and Bacon Dip

1 (10-ounce) package frozen spinach, thawed
1 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
1/2 cup mayonnaise
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
1 (12-ounce) package bacon, cooked and crumbled

Preheat oven to 350 degrees.
Drain spinach and press between layers of paper towels; set aside.
In a mixing bowl, beat cream cheese, sour cream, mayonnaise, and garlic at medium speed with an electric mixer until creamy.
Add cheeses and spinach; beat until well blended.
Stir in bacon.
Spoon into a lightly greased 2-quart casserole dish.
Bake for 25 minutes, or until brown and bubbly.
Serve with tortilla chips, crackers, or toast points.

Slow-Cooker Turkey Breast

This is great to start the night before and by lunchtime the next day you have a wonderful main course or the makings for sandwiches.

Slow-Cooker Turkey Breast

1 turkey breast (approximately 5 pounds)
3 teaspoons salt
3/4 teaspoon ground black pepper

Rub turkey breast with salt and pepper, making sure to season bone area as well.
Place turkey breast in slow cooker and cook on lowest setting for at least 14 hours.

Hot Chocolate Mix

Here is a quick last minute gift idea. Package in a decorated jar and enclose serving instructions.

Hot Chocolate Mix

Yields about 100 servings.

1 (8-quart) box powdered milk
1 (6-ounce) package coffee creamer
1 (16-ounce) box instant chocolate drink mix (such as Nestle's Quick)
1 (16-ounce) package powdered sugar
7 tablespoons cocoa

Combine all ingredients in a large bowl; stir well.
Store in airtight containers.

Use 1/3 cup of mix to 8 ounces of hot water.

Fried Apple Pies

Here is a recipe that reminds me of my Mom because she made them for me, my brothers and sister. They were the best when they were hot.

Fried Apple Pies

8 ounces fried apples
1 cup water
1/2 cup sugar
2 tablespoons butter or margarine
1 (10-count) can refrigerated biscuit dough
Vegetable oil for frying

Combine dried apples and water in a medium saucepan.
Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until apples are tender.
Remove from heat and allow to cool for approximately 30 minutes.
Chop cooked apples into smaller pieces, if desired.
Stir in sugar and butter or margarine.
Place in an airtight container and refrigerate overnight.
Roll each biscuit into a 5-inch circle on a lightly floured surface.
Place approximately 2 tablespoons of apple mixture on half of each biscuit circle.
Lightly coat edge of biscuit with water.
Fold biscuit circle in half and use tines of fork to seal edges of dough.
Add oil to skillet to a depth of 1/2 inch and heat oil to 350 degrees. (Electric skillet works best.)
Carefully place pies into hot oil and cook on both sides until golden, turning once.
Drain well.

All I can say is yum and thanks Mom for a wonderful memory.

Family of Friends

This mat from Jackie expresses what Scrappy Papers is all about.

Last week during the cuttlebug meeting those Scrappy Ladies surprised me. I thought we were just having a CHRISTmas party but they were a sneaky bunch. Here are just a few that were able to attend the meeting.

It seems they have been meeting in Scrappy's parking lot plotting my surprise. They gave me a wonderful cart for our projects. It will be easy to pass out those little pieces for class projects.

They also had a tree that had little mittens with messages from everyone.

But what would a party be without food and these ladies can prepare some food. I did not get pictures of it all but here are a few shots.

Thank you all for such a wonderful surprise and for being great friends.

You make Scrappy Papers the home away from home. I love it when you come in just to sit and visit with me and each other.

Spinach Salad With Orange Vinaigrette

Spinach Salad With Orange Vinaigrette

2 (10-ounce) packages fresh baby spinach, stems removed and washed
2 cups mandarin oranges
1 cup sliced almonds, toasted
1/2 cup cider vinegar
1/2 cup orange juice
1/2 cup olive oil
1/2 cup honey
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1/2 teaspoon ground black pepper

In large serving bowl, combine spinach, oranges, and almonds.
In a small bowl, whisk together vinegar, orange juice, olive oil, honey, mustard, salt, and pepper.
Pour over spinach mixture and toss to serve.

From Phyllis Hoffman 'Celebrate Christmas'

Homestyle Chicken and Dressing

Today's recipe is for your crock pot.

Home style Chicken and Dressing

1 rotisserie chicken (2 1/2 pounds each), skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled corn bread
8 slices (1 ounce each) firm white bread, torn into pieces
2 cans (14 ounces each) chicken broth
2 cans ( 10 3/4 ounces each) cream of chicken soup
1 medium-size onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon black pepper
1/4 teaspoon salt
Vegetable oil cooking spray, for misting the slow cooker
8 tablespoons (1 stick) butter, softened

Combine first 11 ingredients in a large bowl.
Lightly mist the bottom and sides of a 5-quart round slow cooker with vegetable oil cooking spray.
Transfer the mixture to the cooker.
Dot evenly with butter.
Cover the cooker.
Cook 3 to 4 hours on high heat or 7 hours on low heat or until set.
Stir well before serving.

Stay warm and see you Saturday for our open house.

Peanut Butter Chocolate Chip Cookies

Glenda has a new grandbaby. Her granddaughter was born Wednesday afternoon. Can't wait to see those cute pictures.

Here is a cookie recipe. I consider it sort of healthy since it has peanut butter. I love peanut butter. That was my favorite after school snack.

Peanut Butter Chocolate Chip Cookies
1/2 cup butter, softened
1 1/2 cups crunchy peanut butter
1 1/2 cups firmly packed light brown sugar
1 1/2 cups sugar
4 large eggs
1/3 cup light corn syrup
1 tablespoon vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 (10-ounce) package peanut butter morsels
1 1/2 cups chopped honey-roasted peanuts

Preheat oven to 350 degrees.
Line baking sheets with parchment paper; set aside.
In a large bowl, combine butter, peanut butter, and sugars.
Beat at medium speed with an electric mixer until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in corn syrup and vanilla.
In a medium bowl, combine flour, baking soda, and salt; gradually add to butter mixture, beating until combined.
Stir in chocolate morsels, peanut butter morsels, and peanuts.
Drop batter by rounded tablespoonfuls onto prepared baking sheets.
Bake for 11 to 13 minutes, or until lightly browned.
Let cool for 2 minutes on baking sheets; remove to wire racks, and cool completely.

Makes about 8 dozen cookies.

No Card Blitz this Saturday instead we are having an Open House with a few surprises. See you there.

Joy

This is our layout for the week. I scrapped my two little rugrats. These photos were taken their first Christmas.

Don't forget to check us out on Facebook. Just click on the Facebook badge and it will take you there.

Open House is this Saturday. Come join us and have some fun.

Cherry Tomato and Mushroom Salad

Cherry Tomato and Mushroom Salad

1 pound tomatoes
1 pound fresh mushrooms
1/4 cup vegetable oil
1/2 cup apple cider vinegar
1 (0.7-ounce) package Italian salad dressing mix
Coarsely ground black pepper

Cut cherry tomatoes in half.
Halve any particularly large mushrooms.
In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste.
Combine tomatoes and mushrooms in a salad bowl; pour dressing over vegetables, tossing gently.

Ham and Cheese Quiche with Potato Crust

Ham and Cheese Quiche with Potato Crust

1 (30-ounce) package frozen hash brown potatoes, thawed and squeezed dry
1/3 cup butter, melted
1 (8-ounce) package Canadian-style bacon, diced
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
6 large eggs
3/4 cup half-and-half
1/2 teaspoon ground black pepper

Preheat oven 425 degrees.
Lightly grease a 9-inch deep-dish pie plate.
Firmly press potatoes into bottom and up sides of prepared pie plate, to form crust of quiche.
Pour melted butter evenly over crust.
Bake 30 to 35 minutes, or until lightly browned.
Reduce oven temperature to 350 degrees.
Sprinkle Canadian-style bacon and cheeses evenly over potatoes.
In a small bowl, whisk together eggs, half-and-half, salt and pepper.
Pour over Canadian-style bacon and cheeses.
Bake 30 minutes, or until puffed and set.

From Paula Dean's 'Quick and Easy Meals'

Pizza Dip

Today's recipe is a quickie dip.

Pizza Dip

1 package (8ounces) cream cheese, softened
1/2 cup pizza sauce
2 cloves garlic, finely chopped
1/2 cup chopped pepperoni
1 can (2 1/4 Ounce) sliced ripe olives, drained
1/3 cup finely diced red bell pepper
5 medium green onions, sliced (1/3 cup)
1/2 cup shredded mozzarella cheese(2 ounces)
1/4 cup thinly sliced fresh basil leaves
Tortilla chips

Set oven control to broil.
On 12- or 13-inch round ovenproof serving plate, spread cream cheese in thin layer.
In small bowl, mix pizza sauce and garlic; spread over cream cheese.
Top with pepperoni, olives, bell pepper and onions.
Sprinkle with mozzarella cheese.
Broil with top 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted.
Sprinkle with mozzarella cheese.
Serve immediately with tortilla chips.

I'm editing pictures of the Cuttlebug party and will post them tomorrow.

Now it is time to bake some cookies.

Breakfast Pizzas

Tonight will be short and sweet. Tomorrow I will fill you in on the wonderful day I had today. Right now I am just too tired to load pictures of today's activities.

Breakfast Pizzas

1 (16-0ounce) package spicy pork sausage
1/2 cup chopped onion
2 (8-0ounce) packages cream cheese
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
6 English muffins, split
Garnish: chopped red and green bell peppers

In a skillet, combine sausage and onion.
Cook over medium-high heat,stirring frequently, for 4 to 6 minutes, or until sausage is browned and crumbly.
Drain sausage mixture.
Reduce heat to medium-low.
Return sausage mixture to skillet.
Add cream cheese to skillet.
Cook for 4 to 5 minutes, stirring frequently, or until cream cheese is melted and combined with sausage.
Stir in bell pepper.
Spread on split English muffin haves.
Cover, and refrigerate overnight.

Preheat oven to 350 degrees.
Bake for 15 minutes, or until cooked through.

This came from Phyllis Hoffman's special publication 'Celebrate Christmas'.

Well until tomorrow, I am off to bed.

Corn and Potato Chowder

Here is a warm soup for these cool temps we are having.

Corn and Potato Chowder

1 pound baking potatoes, peeled and cut into 1/4" cubes (about 2 cups)
1 (14.75-ounce) can cream-style corn
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup whipping cream
1/4 cup butter or margarine
4 bacon slices, cooked and crumbled

Stir together first 10 ingredients in a 5-quart slow cooker.
Cover and cook on LOW 8 hours or until potato is tender.
Add whipping cream and butter, stirring until butter melts.
Ladle into bowls; sprinkle each serving with bacon.

Yield: 6 cups

Have a warm cozy evening and I'll see you Cuttlebugers tomorrow.

The gourd painting class has been cancelled for December. Mrs. Louise has to go out of town for her family. We will schedule another class for January. I believe it will be a bird feeder.

Hot Artichoke-Red Bell Pepper Dip

Hot Artichoke-Red Bell Pepper Dip

1(14-ounce) can artichoke hearts, well drained and chopped
1 cup drained and chopped roasted red bell peppers. A(12-oz.)jar yields about 1 1/4 cups.
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 teaspoon lemon juice
1 garlic clove, pressed
Toasted French bread baguette slices

Stir together first 6 ingredients in a 1-quart baking dish.
Bake at 350 degrees for 25 minutes or until golden and bubbly.
Serve with baguette slices.

This is our layout for tomorrow. 'Trim the Tree' can capture your family decorating the tree. Or shots of special ornaments that mean something to your family.

Stay dry and I'll see you later.

Holiday Broccoli Salad

Holiday Broccoli Salad

1 1/2 lb. fresh broccoli
1 cup mayonnaise
2 Tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (6-ounce) package dried mixed fruit
1 (2.25-ounce package slivered almonds, toasted
1/2 small red onion, diced (about 1/4 cup)
4 bacon slices, cooked and crumbled

Cut florets from broccoli, reserving stalks.
Chop florets; dice stalks.
Whisk together mayonnaise and next 4 ingredients in a large bowl.
Add florets, stalks, dried fruit, almonds, and onion, tossing to coat.
Serve immediately, or chill up to 6 hours.
Sprinkle evenly with bacon just before serving.

Parmesan Cheese Chex Mix

Parmesan Cheese Chex Mix

1 bag (3.5 ounce) popcorn
3 cups Corn Chex Cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
4 cups cheese-flavored crackers
3 Tablespoons butter or margarine, melted
2/3 cup grated Parmesan Cheese

Microwave popcorn as directed on bag.
In a large resealable food-storage plastic bag, mix cereals. crackers, and popcorn.
Drizzle with butter; seal bag.
Shake until evenly coated.
Add cheese; seal bag.
Shake until evenly coated.

You can use any flavored cheese crackers, fish-shaped crackers, or cheese-flavored twists.

Cheesy Chicken Quesadillas

Cheesy Chicken Quesadillas

1 cup chopped cooked chicken
1/4 cup ranch dressing
1 teaspoons chili powder
1/2 teaspoon grated lime peel
4 flour tortillas (8 to 10 inch)
1 cup shredded Mexican cheese blend(4ounce)
2 medium green onions, thinly sliced ( 2 Tablespoons)
1 Tablespoon vegetable oil
Sour cream, if desired

In a medium bowl, mix chicken, dressing, chili powder and lime peel.
Spread chicken mixture over half of each tortilla; sprinkle with cheese and onions.
Fold tortilla over and press down.
Brush tops with oil.
Heat 12-inch skillet over medium-high heat.
Place quesadilla, oil side down, in skillet.
Brush top with oil.
Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted.
Repeat with remaining quesadillas.

Hot Artichoke-Red Bell Pepper Dip

Minty Holiday Candy Cookie Mix

Boy, where is the snow? At 8:00 a.m. it was 33 degrees at my house. Prissy went to be quick really quick this morning. She is laying in her bed guarding her treat and I am on my 2nd or third cup of coffee trying to stay warm. But I had rather be cold than hot.

Our recipe for today is a quick gift to prepare and looks beautiful layered in a jar.

Minty Holiday Candy Cookie Mix

3/4 cup granulated sugar
3/4 cup packed brown sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup holiday-colored candy-coated chocolate pieces
1/3 cup chopped peppermint candy or 1/2 cup mint-swirl chocolate chips

Layer ingredients in 1 quart food storage jar with tight-fitting lid in following order:
granulated sugar
brown sugar
combined flour, baking powder, baking soda, and salt
chocolate pieces
peppermint candy

Seal jar.
Cover lid with fabric circle, if desired.
Attach gift tag and fabric to jar with raffia or ribbon.

Enclose baking recipe on a decorative tag.

Minty Holiday Candy Cookies

1 jar Minty Holiday Candy Cookie Mix
1/4 cup (1/2 stick) butter, softened
2 eggs, beaten
1 teaspoon vanilla

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper, set aside.
Place contents of jar in a large bowl.
Using fingers, work butter into flour mixture.
Combine eggs and vanilla in a small bowl.
Add egg mixture to flour mixture; stir until dough forms.
Shape dough into 1-inch balls 3 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until cookies are golden.
Cool 1 minute on cookie sheets.
Slide parchment paper and cookies onto wire rack.
Cool completely.

The Cuttlebug Club is planning a Christmas party for next Saturday's meeting. If you plan to attend, just bring a finger food to share. There is nothing like being able to play and enjoy a little snack.

Have a great day and stay warm.

Chicken-and-Rice

Today's recipe is a quick version of chicken and rice.

Chicken-and-Rice

1 1/2 lb. skinned and boned chicken breasts
1 (8.8-ounce) pouches ready-to serve long-grain rice
4 bacon slices, diced
1/2 cup chopped onion
1/2 cup frozen green peas, thawed*
1 (4-ounce) can sliced mushrooms, drained
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh parsley sprigs

Cut chicken into 1/4-inch slices, and set side.
Heat rice according to package directions; set aside.
Saute' bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted spoon, reserving 1 Tablespoon drippings in skillet.
Saute' onion in hot drippings in skillet 3 minutes or until tender.
Stir in chicken and saute' 8 minutes or until chicken is done.
Stir in rice, bacon, peas, and next 3 ingredients; cook; stirring occasionally, 3 minutes or until thoroughly heated.
Garnish, if desired.

*Substitute 4 ounces ( about 1 heaping cup) snow peas for green peas, if desired.
Microwave snow peas and 1/4 cup water in a microwave-safe bowl 2 minutes before adding to chicken mixture.
Proceed with recipe as directed.

Better get your snugglies out. If it snowing in Atlanta and Houston that means we are gonna get pretty cold. If it were colder outside right now we would be experiencing some flurries. Prissy has on her sweater and I will be looking for my socks and you know how I hate socks. Mom used to get so mad at me. She would dress me in socks for school and when I would get home there were no socks.

Remember tomorrow is play day so come and play.

French Onion Soup

That rain blew in some cold weather. So I decided we needed a little soup recipe. This recipe is for a lighter version of French Onion Soup.

French Onion Soup

2 Tablespoons butter
Vegetable cooking spray
6 large onions, thinly sliced ( 3 pounds)
2 (10 1/2-ounce) cans beef consomme', undiluted
1 (13 3/4-ounce) can no-salt-added, fat-free beef broth
1 1/3 cups water
1/4 cup dry white wine
1/4 teaspoon freshly ground pepper
7 (1-inch-thick) slices French bread
1/4 cup grated Parmesan cheese

Melt butter in a large Dutch oven coated with cooking spray
Add onion, and cook over medium heat 5 minutes, stirring often.
Add 1 can beef consomme'; cook over low heat 30 minutes.
Gradually add remaining 1 can beef consomme' and next 4 ingredients; bring to a boil, reduce heat, and simmer, uncovered, 10 minutes.
Place bread slices on a baking sheet; sprinkle with cheese.
Broil 6 inches from heat(with electric oven door partially opened) until cheese is golden.
Ladle soup into serving bowls, and top each serving with a toasted bread slice.

Yield: 7 cups.

This was a great Thursday with all those crazy ladies from Live Oak. What can I say.
You never know what is going to happen next with that group.

Stay warm and cozy.

Sandy's Chicken

Well we got some needed rain. Prissy and I are gonna make a run for the car when it slacks off. Boy, it sure gets dark fast these days.

On the blog list is Holdman Christmas lights. This guy really knows how to light up a house.

Here is our recipe for today.

Sandy's Chicken

6 boneless chicken breasts
Seasoned salt, such as Lawry's
1 (10.75 ounce) can cream of chicken soup
6 slices Cheddar Cheese
6 slices Swiss Cheese
1 cup dry herb stuffing mix
1/4 cup butter, melted

Preheat oven to 350 degrees.
Place chicken in a glass baking dish and season with seasoned salt.
Spread soup over chicken and top with cheese slices.
In a bowl, combine stuffing mix and butter. (Mixture should stick together. Add more butter or stuffing if necessary.)
Spread over cheese-covered chicken in baking dish.
Bake, uncovered, for 50 to 55 minutes, or until browned and bubbling.


Saturday is open crop day. So bring in those toys and come play for the day. Plan some Christmas projects that you want to get done. I call it constructive therapy to keep you sane during all the madness and mayhem.

Thanksgiving

Here is the layout for this week. I had to get in some pictures of our favorite food. I was going through old pictures and there were no pictures with the food our parents and grandparents cooked. So our only rememberance is what we think we remember. I don't know about you but my memory is not what it used to be, so there is nothing to share with the next generation. Make sure you write down those recipes for them. Don't make them try to recreate what was there favorite food you made. I have tried to recreate a biscuit recipe my Big Mert used to make. As a little girl I can remember helping her roll biscuits. My biscuits were small hers were about the size of your palm. Those biscuits were so soft and tender. They would sit out under a tea towel and everyone would graze on them all day long. Mental memories don't satisfy those ole taste buds.

Have a safe day and be aware of the weather that is on the way.

Country Sausage, Cheddar and Apple Bake

I did not get the layout finished tonight. I'll finish it first thing tomorrow. Hopefully I'll have the pictures posted by lunch. The title is 'Thanksgiving' and the colors are brown, beige, rust, and blue. I used pictures from our Thanksgiving dinner this year.

Prissy is running around tossing and barking at her dog biscuits. She better get her friskiness out of her system so she and I can sleep tonight.

Country Sausage, Cheddar and Apple Bake

Vegetable oil cooking spray, for misting the baking dish
1 tablespoon butter, melted
6 slices soft white bread, crusts removed
9 sausage patties(12 ounces total)
1 teaspoon dried thyme (optional)
1 medium-size apple, peeled, cored, and thinly sliced
1 packaged (12 ounces; 3 cups) pre-shredded sharp Cheddar cheese
6 large eggs
2 cups milk

Preheat the oven to 400 degrees.
Mist a 13x9-inch (3-quart) glass or ceramic baking dish with vegetable oil cooking spray.
Brush the melted butter on the bread slices and place them side by side in the bottom of the 13x9-inch dish.
Set aside.
Place the sausage patties in a skillet over medium heat and cook until browned and cooked through, 4 to 5 minutes per side.
Drain on paper towels.
Cut the patties in half and randomly place them on top of the bread.
Scatter the thyme and the apple slices on top of the sausage.
Sprinkle the Cheddar cheese evenly over the sausage and apples, so that it completely covers the top of the casserole.
Whisk together the eggs and milk in a small bowl.
Pour this mixture on top of the cheese.
Bake the casserole until it puffs up and is deeply golden brown, 25 to 28 minutes.
Serve at once.

Stay dry and be ready to bundle-up in the next couple of days.

Banana-Nut Bread

Prissy is so entertaining. She is digging in her little bed trying to hide a little biscuit. I tossed the pillow over the biscuit to help her out. She gave me such a look. Like what in the world was I doing messing with her little treat. Well I just let her have at it.

Coming home last night I had a chance to see the deer herd in the pasture. A couple of nights ago I saw them crossing the road headed for the pasture. The field looks like glitter floating in the air when the lights hit their eyes. It makes the drive home not seem so long.

Here is a recipe that would be great for company or to give as a gift.

Banana-Nut Bread

2 cups self-rising flour
1 cup sugar
1/2 teaspoon baking soda
1 cup chopped pecans, toasted
1/2 cup butter or margarine, melted
3 very ripe bananas, mashed (1 1/2 cups)
2 large eggs, lightly beaten
1/4 cup plain low-fat yogurt
1 teaspoon vanilla extract

Grease and flour bottom of a 9x5-inch loafpan; set aside.
Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Stir together melted butter, mashed banana, eggs, yogurt, and vanilla; add to dry ingredients and stir just until moistened.
Pour batter into prepared pan.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
Yield 1 loaf

Banana-Nut Muffins:

Spoon bater into lightly greased muffin pans, filling three-fourths full.
Bake at 350 degrees for 19 to 21 minutes or until lightly browned.
Remove from pans immediately.
Let cool on wire racks.
Yield: 20 muffins.

Have a great day!

King Ranch Chicken

Well, Prissy did it to me again yesterday. She started moving around about 7a.m. I thought if I stayed very still she would get under the covers and sleep a little longer. No such luck. The next thing I know I feel two little paws on my chest. Trying to still be sneaky, I eased my eyes open and I am looking up at two black eyes. I couldn't refuse that sweet invitation. So up we go, outside to be quick and give Pokey his scoop of feed. The rest of the day was spent doing laundry, drinking coffee,searching on facebook, and looking at recipes. We also finished off the Thanksgiving goodies. They were still yummy.

Christmas Recipe Countdown:

King Ranch Chicken

4 skinned and boned chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (10-ounce) cans diced tomatoes aand green chiles
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
12 (6-inch) corn tortilla, cut into quarters
2 cups (8 ounces) shredded Cheddar cheese, divided
Garnish: flat-leaf parsley sprigs

Sprinkle chicken breasts evenly with salt and pepper; place in a lightly greased 13x9-inch baking dish.
Bake at 325 degrees for 20 minutes or until done; cool.
Coarsely chop chicken.
Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute' 4 minutes or until crisp-tender.
Remove from heat, and stir in chicken, tomatoes and green chiles, and soups.
Place one-third of tortilla quarters in bottom of a lightly greased 13x9-inch baking dish; top with one-third of chicken mixture, and sprinkle evenly with 2/3 cup cheese.
Repeat layers twice, reserving last 2/3 cup cheese.
Bake at 325 degrees for 35 minutes; sprinkle with reserved 2/3 cup cheese, and bake 5 more minutes.
Let stand 5 minutes before serving.
Garnish, if desired.

See ya!

Christmas Recipe Countdown:

Apple Pie Filling Cake

12 servings

3 (21-ounce) cans apple pie filling
1/2 cup firmly packed brown sugar ( can be increased for richer flavor)
1 ( 18.25-ounce) box butter-pecan cake mix
1 cup butter, cubed
1 cup chopped pecans ( if you are a pecan lover like I am, add more pecans.)

Preheat oven to 350 degrees.
Lightly grease a 13x9x2-inch baking dish.
Spoon apple pie filling into prepared baking dish and sprinkle with brown sugar.
Spread dry cake mix over brown sugar and apples.
Do not stir.
Sprinkle cubed butter over cake mix.
Bake for 40 minutes.
Remove from oven and sprinkle with pecans.
Return to oven and bake for 15 minutes.

Have a safe Sunday and I will see you next week.

Bacon Monkey Bread

How was your Black Friday? I know some of you got up and went shopping early..... Prissy and I said it was too cold to be out and about. We snuggled under the covers for a few more snoozes.

Cricut Club is tomorrow from 10-4. Bring your machine and cartidges and have some fun.

Countdown to Christmas Recipes:

Bacon Monkey Bread

1 Tablespoon butter
1 small onion, chopped
1 package ( 2.1 ounce) Oscar Mayer Ready to Serve Bacon
1/2 cup grated Parmesan cheese
2 (12 ounce) cans refrigerated buttermilk biscuits
1/4 cup melted butter

Melt 1 Tablespoon butter in a small skillet over medium-high heat; add onion, and saute' 4 minutes or until golden.
Heat bacon according to package directions until crisp; crumble.
Combine bacon, Parmesan cheese, and onion mixture.
Cut each biscuit into fourths; dip biscuit pieces into 1/4 cup melted butter.
Arrange one-third of biscuit pieces in bottom of a lightly greased 10 inch Bundt pan.
Sprinkle with half of bacon mixture.
Repeat layers once; top with remaining one-third biscuit pieces.
Bake at 350 degrees for 30 minutes or until golden.
Cool in pan 10 minutes; invert ( turn upside down) onto a serving platter, and serve immeadiately.

Makes 1 (10 inch) loaf

Stay warm tonight and I'll see ya chirping tomorrow.

Turkey and Wild Rice Chili

Here is Mike & Joshua carving the smoked turkey. It was yummy. Everything was sooooo good and I brought home a goody bag full of leftovers. I don't know how Geneva got it all done with just getting home last night at 7:00.

Christmas Recipe Countdown:

Turkey and Wild Rice Chili

1 pound skinless, boneless turkey or chicken breast, cut into 1/2 - inch pieces
1 Tablespoon cooking oil
1/4 cup chopped onion
1 clove garlic, minced
3 cups water
1 - 14 ounce can chicken broth
2/3 cup uncooked wild rice, rinsed and drained
1 - 4 1/2 ounce cans diced green chile peppers, undrained
2 teaspoon chili powder
1 teaspoon ground cumin
1 - 15 1/4 ounce can whole kernel corn, drained
1 - 15 ounce can Great Northern beans, rinsed and drained
Bottled hot pepper sauce
Shredded Monterey Jack cheese
Dairy sour cream

In a large saucepan or 4-quart Dutch oven, cook turkey, half at a time, in hot oil until brown.
Using a slotted spoon, remove from saucepan.
Add onion and garlic to saucepan; cook until tender.
Return turkey to saucepan.
Stir in the water, broth, wild rice, chili peppers, chili powder, and cumin.
Bring to boiling; reduce heat.
Cover and simmer for about 40 minutes or until wild rice is tender.
Stir in corn and Great Northern beans; heat through.
Season to taste with bottled hot pepper sauce.
Serve with Monterey Jack cheese and sour cream.

Makes 8 to 10 servings.

This is a great recipe for those turkey leftovers.

Happy Shopping!!!!!!!!!!

Potato Casserole

Happy Thanksgiving!!!

Christmas Recipe Countdown:

Potato Casserole

2 lb. frozen hash browns

1 cup sour cream

2 cups shredded Cheddar cheese1/2 cup butter

1 can cream of chicken soup

1/4 cup butter, melted

4 cup corn flakes

Mix together hash browns, sour cream, cheese, 1/2 cup butter and soup.

Put in baking dish.

Mix 1/4 cup melted butter and corn flakes; put on top of potato mixture.

Bake 1 hour at 375 degrees.

Can use cubed or shredded hash browns.

More quick and easy recipes for the holidays on its way.

Skillet Lasagna

A sweet little fairy left this rememberance of my little Rhett on the desk at home last night. I just love it!

Countdown to Christmas Recipes:

Skillet Lasagna

1 small onion, chopped
1 (6-oz.) package portobello Mushrooms Chopped (optional)
1 teaspoon garlic
1 Tablespoon olive oil
1 (26-oz.) jar tomato-basil pasta sauce
5 cups water
1 (12 oz.) package NO YOLKS Noodles
1 cup part-skim ricotta
1 (8-oz.) package shredded Italian three-cheese blend, divided
Salt and pepper to taste
2 Tablespoons chopped fresh basil (optional)

Saute' onion, mushrooms,and garlic in hot oil in a large skillet with 3-inch sides 5 minutes or until vegetables are tender.
Stir together ricotta and half of shredded cheese; add salt and pepper to taste.
Drop by tablespoonfuls over pasta.
Sprinkle remaining cheese over pasta; cover and cook 5 minutes or until ricotta mixture is heated and cheese is melted.
Remove from heat, and let stand 5 minutes.
Sprinkle evenly with basil, if desired.

Makes 6 servings.
Prep time 20 minutes, total: 30 minutes.
For easy flavor variation, stir frozen chopped spinach into the ricotta mixture.

Our little elves decorated the tree today. They did a great job!

And yes Geneva they are back and we heard just about everyone today.







Have a great Thanksgiving and I will see you Friday morning.

From The kitchen

Here are the layouts for this week. From the kitchen is the 12x12 layout and the one on the right is our 8x8 recipe page. Please let me know if you are doing the layout on Friday morning.

Here is a countdown to Christmas recipe:

Peanut Butter Rice Krispie Treats

1 cup granulated sugar

1 cup Karo syrup

1 cup smooth peanut butter

5-6 cups rice Krispies

Heat sugar and Karo syrup until hot.

Add peanut butter and boil 1 minute.

Remove from stove and add Rice Krispies.

Mix well and spread into a well greased 9x13 inch pan.

Cool and cut into bars.

Quick, easy, and yummy.

The View

This is the layout for the week of November 19th and 20th. I actually scrapped pictures of me this week. Can you imagine. I used photos from my trip to Alaska. As you can see one of the photos is a panoramic. My pictures were of a trip but you could scrap a cute view of your family, animals, or any special event. The colors are red, teal and green. Of course I would use red because that is my favorite color.

This Saturay is Card Blitz Saturday. If you plan to join us from 11:00-1:00, please call 755-8886 and make your reservation. Hope to see you there.

AWW

Here is our layout for this week. Are you surprised that I have it done?

Also, some how I have my weeks mixed-up. This week is Cuttlebug week. So come on down Saturday and cuttle again.

Here is the view of yesterday's flood at Geneva's house.  What a mud bog!!!!!

Well I went to Geneva's to see baby Tate today.  Wow! what a day. I drive up and she has a river running down her drive to her back yard.  Joshua is out there in his rain boots and dump truck having a mudding event.  Apparently they were removing some roots that had been left from one of the trees they had cut down earlier when they hit a small pvc water line.  It was quite some time before the city got the relayed message then they had a hard time finding the cutoff valve.  The kids had a great time until they had to take a bath and there was no water pressure.  Whatever happened to the old fashioned hand pump and bucket?  While holding and feeding baby Tate I had a front row view of all the work going on outside.  Tate may have weighed 10lbs 10 oz but he is still a little squirt.  You forget how tiny they are.   Prissy sure was not liking me holding Baby Tate.  Before I left today I did get to kiss those wonderful cheeks. Here he is in his cute cowboy outfit.

Isn't he such a cutie.

Of course while I was there Joshua, Emily, and Carter were very entertaining.  Joshua told me he saw his first deer.  I asked if it was cold in the stand he said ' I couldn't feel my feet.'  But his best come back was when Mandy was asking him what time of year it was when it was cold.......Joshua replied 'Hunting season'.

Later.

Remember tomorrow is Cuttlebug Saturday.  Bring your machine and come have some fun.  There is a new update for your Cricut Design Studio.  Uninstall your Design Studio from your program files.  Then go to Cricut.com and choose to install the update. 
Have a great weekend.

Spooktacular

Our title for the One Hour Layout is 'Spooktacular'.

See you tomorrow. I am closing up and headed for home.

He is here!!!!  Owen Tate weighed in at 10lbs 10oz.  Congratulations to Steve, Becky, and Carter.  pictures to follow later.

Pumpkin Chili Recipe

We had a Halloween Crop Saturday and Glenda made Pumpkin Chili. It was delicious. So she brought the recipe to share with you. The recipe was from Taste of Home.

Pumpkin Chili

3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon chili powder

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain.
Stir in the remaining ingredients.
Add water if desired to reduce thickness.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.

Yield: 11 servings

Enjoy!!!

Happy Halloween!!!  Be safe tonight Trick or Treating and remember to fall back one hour.  Yeah, another hour to sleep if Prissy will let me. 

Next week is the gourd class and it is full at this time.  Cuttlebug is next Saturday with our usual card classes and scrapbook classes between now and Saturday.  Friday night is crop night. 

Have a wonderful weekend.

Just got the word that Geneva's grandaughter just got out of surgery and is doing fine. But she is hungry. Thank goodness she gets to go home tonight. Becky's visit to the doctor went fine. Getting ready for Monday's delivery. The doctor told her today that he thought the baby might be a 10 pounder. Whoa!!!!

Fall Fun

Thanks for all the food contributions delivered to the store today. Joshua and his classroom thanks you very much. There is still time for you to make a contribution. The drive lasts until November the 4th.

This weeks layout is Fall Fun.

This is Joshua enjoying the turkeys.

He was not afraid and truly looks like a woodsman.

Joshua's classroom at Melrose Park is having a food drive for needy families at Thanksgiving.  We will have a basket in the shop for your donations.  Each time you contribute to the food drive I will give you 10% off your total purchase for that day.  Only one discount per day and will not be added onto any other offered discount or any sale items unless specified.

Special sale on Wednesday October 28th.  All punches in stock are 20% off.  Christmas stamps are 20% off.  Any clear stamps are 20% off.  If you bring in any non perishable food item for Joshua's schools food drive you can get an extra 5% off on these items. 

Autumn

Well here are the layouts for this week. Some of you like to do the recipe pages and some just want a straight layout. Please call me and let me know which layout you will be doing so I can cut and be prepared for you.

This Saturday is our Cricut Club meeting from 10:00 until 4:00. Bring a sandwich, soup, or whatever for lunch. Just plan to come have some fun.

Childhood

This is our layout for this week. Yeah, it's me sooooooo many years ago. The title is childhood. The colors are soft brown, green, red, and blue.

Don't forget to sign up for the card blitz on Saturday. I'm cutting and getting ready Ha Ha!!

Have a great night and stay cozy.

Gator paper is back in stock.  We also received those Gator stickers.  So, come on in and get going on those game day pictures.

Saturday is Card Blitz Saturday from 11:00 a.m. to 1:00 p.m.  You will make 4 cards at $3.00 a card.  Make sure you sign up early to save your space. 

Have a cool week.

Gourd class with Mrs. Louise Horesovsky

Louise will return to our classroom on November 5th at 1:30 p.m.  The project for this class is an Autumn bowl.  It will make a beautiful addition to your Thanksgiving table. Seating wll be limited so be sure to reserve your spot early.  We will have a sample in the store soon.

Friends

Our layout for this week is 'Friends'. Our little Emily has a Best Friend named Anna. They did the cheerleading camp a couple of weeks ago and then cheered at the Tigers JV game last week. How cute and wonderful they are together.

Remember, this Saturday is Cuttlebug Club and Friday night is crop night.

World Card Making Day was a lot of fun. The projects were themed around Christmas. We made cards and a few gift ideas. We even finished early for a change. Hopefully, everyone was encouraged to be creative and enjoy preparing for the Holidays.

This week we have our usual card classes Tuesday and Thursday morning at 9:00 a.m. as well as 5:15 on Tuesday. Thursday and Friday morning at 9:00 a.m. is our one hour layout class. This class is also offered on Thursday evening at 5:15 p.m. Friday is our crop night beginning at 5:00 p.m. Then Saturday is our Cuttlebug Club meeting. Lots of opportunities to come and enjoy being creative as well as having some great fellowship. There are always lots of laughs.

Traditions

Here is the layout for this week. These are a few of my favorites. Boy time flies. one of my favorite things to do at Thanksgiving was to line up the kids and have them stick their tongues out for a little squirt of whipped cream. Well the nieces remembered so the last time the great nieces were around we started doing it again. It sure had been a long time since I had done that little ditty. I just love these guys.

Don't forget about World card making day on Saturday. I am limiting the seating and we are getting close to my max. The theme is Christmas so there will be cards, gift ideas, and some special packages. We will start at 10:30 a.m. There will be a lunch break about 11:30 or 12:00.
You will be able to get something to eat or you can bring your lunch. The next project after lunch will begin about 1:00 and the last project will be at 4:00.

I have enjoyed this weather today and hope it stays just a little bit longer.

Saturday October 3rd is National Card Making Day. So here at Scrappy's we will be making cards throughout the day. The first card will start at 10:30 in the morning. There will be a lunch break from 11:30 until 1:00. The next card will begin at 1:00 sharp and after that the card will start on the hour until 5:00 p.m. The last card will be at 4:00. Each card will be $3.00 and please sign up so I will be prepared for you. Expect some surprises and lots of fun and laughter. Sign up will start Monday morning and the seats will be limited.

This week is the 8x8 recipe page. Next week will resume our regular scrapbook page. Also on Thursday is our Gourd painting class. There are just a few seats left. We are limiting the class size, so do not miss out on this special class with our visiting teacher.

Don't forget this Saturday is Card Blitz. Seating is limited so sign up and save your spot. You all know how much fun those Card Blitz days are for me.

Graphic 45 paper arrived yesterday and has been flying off the shelf. There is 'Christmas Past', 'Domestic Goddess', and 'Renaissance'.

This weeks layout is titled 'U-R-2-Cute! The colors are red and blue. I will hopefuly have the layout finished soon and will post a picture.

Happy Birthday!!!

Hope you have a great day and weekend. Love you Aunt Gail.

All Day Crop Labor Day

Come join us for an all day crop Monday. You can crop, you can make cards, or just sit and visit. It is supposed to rain so what better activity than to be inside cropping. Call to save your spot.

Gourd Painting Class

Ms. Louise is going to be teaching a gourd painting class on Thursday September 24th at 1:00 p.m. There are a couple of samples in our case up front for you to see. You will need 2 sheets of paper, tweezers, and a bone folder or burnishing tool. The class is $18.00. Please sign up well in advance because we will limit the seating. There will have to be a full class because Louise travels from Georgia. This lady does some wonderful things with gourds. She also travels to shows and is often asked judge other artists work. You will have a wonderful experience with Mr. Louise.

Well, I finished the lawn thanks to Franks efforts with the new blades and adjusting the housing. Boy with just a little bit of rain and those blades just shoot up. The weather was pretty nice early this morning when I started. Boy, it really felt like Fall was closing in. I think the temp was about 67. Can you feel it!

Keep in mind that school starts this week so be on the look out for all those guys on the side of the road waiting on those school buses and walking to school. Think of all those teachers in the classrooms. Check with them and see what supplies they might need and pick that item up on your next shopping trip. They can all use those extra supplies during the year. Next Saturday is open crop day and we invite all those teachers to stop in for a special discount that day. As a thank you for being in the classroom you will recive a 20% discount on your total purchase of regular priced merchandise.

Enjoy the week and see you at the shop.

H2 Oh!!

This weeks layout is titled 'H2 OH!' I have pictures of my great niece Amy swimming under water in her Big Daddy's pool. The colors are orange, green, yellow, and a watery blue. There are scallops, circles, and arrows going everywhere. This could be a beach, pool, picnic or just about any outdoor page. The colors are good for all ages. Make sure you are signed up for the class because I pre-cut everything. Next week is our 8x8 recipe page. I will be sharing a Thanksgiving favorite so the colors are gonna be Fallish. Yes, I am dreaming of cooler weather.

Good morning. We just received the 'Just Cards Holidays!' magazine. Come get yours before they are all gone. Also in are a few new Cuttlebug embossing folders, Labels 4 Nestability, and a paisley empressability. Black and white Staz on ink pads are restocked. As well as the black Staz on pad reinker and Staz on stamp cleaner. Versa Mark watermark stamp pad is back on the shelf and those 2" post extenders for your scrapbooks. We have black cardstock as well as a beautiful red. Those little foam daubers are in again.

Remember this Friday is crop night and Saturday is our Cricut meeting. Come join us and have some great fun before you get all caught up in back to school activities.

I am working on the scrapbook page now so I will post when it is complete.

Have a great week.

Our Card Blitz zipped along on Saturday with just a few hiccups. We actually finished closer to the two hour time table. This week we have a couple of card classes, one hour layout classes, crop night, and Cricut Club Meeting. Also Monday is our book club meeting. Come in and work on a few projects.

Don't forget to send in those recipes. We have gotten such a great variety so far. All I can tell you is yum!!!! You can e-mail them to scrappypapers@bellsouth.net . When you e-mail them joy can drop the recipe right into her program without any extra typing.

Keep an eye on those storms out there and see you in the store.

Hapy Birthday

Happy Birthday !!!!!

Have a wonderful day.

Don't eat too much Birthday Cake.

Miss You.

How is everyone dealing with the heat? I have my nephew visiting from South Florida and they are on their way the the Springs. I told them it is gonna be cold. But maybe they will enjoy it since it is so hot.

The Cuttlebug Club met today and are having a ball. Lots of neat ideas, Halloween ideas, Christmas cards, Oh my.

Due to so many people tied up tomorrow the Altered Minds group will not be meeting. So I will not have the store open tomorrow. Have a great day.

Well, there has been interest in having a crop tomorrow night. So I guess we will be having a crop. Maybe I will have an opportunity to play with you guys since There is no Card Blitz the next day. So if you re interested in cropping Friday night let me know so I can save your spot.



We have started having our One Hour Layout on Thursday morning after the card class. Anyone interested in participating in this class just call ahead so I can have your class kit ready. Remember I pre cut everythng.The class is only $5.00 and includes everything for your page except cardstock to mat your pictures.



Don't forget to e-mail your recipes in. The ladies are anxious to get started on the recipe book. Hey we might do some things with it tomorrow night. My e-mail address is scrappypapers@bellsouth.net .



Saturday is open crop day. Come in and have some fun. Bring a friend and enjoy the day together cropping.

Summer Fun!!!!

Well are you having fun this Summer like this group? These are some of Geneva's grandkids.

Carter hadn't made it to his Memaw's yet but he got in on the fun with the cousins later in the day.

Isn't he a 'Cool Dude '.

Remember this week is not the regular scrapbook page but the 8x8 recipe page. Next week will be our regular 12x12 scrapbook page. There are several people doing multiple recipe pages so the can give them as gifts to their children. Be sure to call in if you are coming to class because I pre-cut everything and I want you to be able to complete your project.

Also this week we have a Cricut Club meeting. Please bring your Cricut, paper, and a project you have done with your Cricut. This will be a great way to share ideas and ways to use your Cricut.

Thursday morning we will have another opportunity for you to view the watercolor video and stay to play with your water coloring using your Art Impression stamps. Bring your markers, watercolor paper, and any stamps you have. If you have been playing at home with your stamps, bring any of those projects. This is the watercolor painting the Art Impressions way.

Thanks to everyone.

WOW what a week!!!! Everyone surprised me with a wonderful birthday party on Friday and then the celebration rolled on over into our Cuttlebug meeting on Saturday.

There was food and more food.....
What a wonderful assortment of sandwiches, finger foods, and of course desserts. I hope some of these goodies show up in the recipe book.

Then there were the wonderful cards everyone made. The wonder was there were no 2 cards alike. They gave me some great ideas for our card classes. It was a special treat to see everyone be creative.

Of course there was the big surprise package with the cute ladybug on the front (thanks Glenda for taking the time to make her and stamp all those ladybugs on the tablecloth.)

The fan is wonderful and will keep us cool all Summer.

We had a group picture made before everyone arrived but here is a shot of part of the group that came.

There was another surprise for all of us, Peggy dropped in after only just being released from the hospital. It was good to see her up and about. Here she is sitting with Glenda and Jackie. They were some of the first Scrappy regulars.

Thanks to everyone who cooked, gave, made a card, said a prayer, and came to celebrate as my second family. You all are very special to me and I love having you come in and visit. The day took some planning and what a wonderful day it was. You all did very well at keeping it all a secret. Even my sister would not have breakfast with me that morning because she knew what was coming. She just said she had to get ready for Michael and Pam's visit. Boy, am I glad we did not go. Can you imagine eating a big breakfast and then seeing all that food and not being able to fully enjoy everything.

Emily stopped by after Vacation Bible School. I was asking her why she decided to come to the store thinking she wanted to be with her MeMaw and Aunt Gail. But guess why she wanted to come........

to play with the computer. Go Figure.

Thanks to all of you .

Happy 4th of July. Hope you all enjoy the fireworks tonight. Keep yourself refreshed with lots of fluids. It sure is hot out there.



Remember this week is Cuttlebug Club on the 11th. If you have a project you have completed with your Cuttlebug please bring it to share with the group. Altered Minds meeting is Sunday the 12th. The project is a altering matchbook. The group is also exchanging slide mounts they have altered.



Well, Emily finally has a kitty. Mike rescued a kitten Thursday night. So Emily has a kitty. It is a cute Carmel color and likes to be held so she can purrrrrr. She has 3 names because Emily has 3 names. Stay tuned for updates.



This weeks 1 Hour layout title will be '4th of July'. So get those photos ready for a red, white, and blue layout.

Scrappy Cookbook Club

There is a move to compile a cookbook from all the fabulous recipes from all you ladies. Please submit your recipes via e-mail or typed. We want to be able to read the recipe correctly. You have until the end of July to submit your recipe. Submit as many recipes as you wish and please state in which category it goes. Glenda and Joy are pulling all this together. This should be a humdinger of a cookbook.

Just a quick note to let you know that JoAnn's Fabric on line has the Cuttlebug on sale. Spellbinder's nestabilities dies are really marked down to $14.99 instead of $24.99.

Somerset Studios and Somerset Life just arrived. Can't wait to take a look and see what great projects they have.



One way to stay cool is to stay inside and scrapbook your garden instead of being outside in the heat.

Hope you all had a great Father's Day. I stayed pretty busy all weekend. Saturday was the Card Blitz. Everyone had a great time except when it came to folding those Dahlia folds. Then in the after I closed the store I mowed part of the lawn and finished on Sunday morning. Boy that grass is just a hopping.

Saturday was my nieces wedding in Clewiston. She was a beautiful bride. I was not able to be there but I am getting some great pictures so look out for some pages to be cropped.

This weeks layout is a recipe page. The page will be 8x8 using my favorite colors for this layout, red, green and antique gold. The paper has pears, cherries, and blueberries. My recipe is a hand written recipe from my grandmother. I will use this along with a picture of my grandmother.

Our 'Cricut Club' meeting on Saturday. Bring your Cricut and come have some fun. We will just sit and play all day. Make sure to let me know if you plan to come so I can reserve your spot. Seating will be limited.

Stay cool!!!!!!

Well are you toasted about now. This is only June. I can't imagine what August will be like.
Since the heat is on our page this week reflects one way of cooling off. The title is 1 2 3 AHH...
Carter is taking a leaping jump into a tiny little pool. the colors are lime, blue, bright yellow, and a multi stripe. Oh to be young again and be able to enjoy such simple pleasures.

Saturday is our card Blitz so be sure to sign-up. You do 4 cards in 2 hours. Lot's of fun and laughter.

Our 'Cuttle Club' was sooo much fun can't wait until the next meeting. So next month we will meet again on the 2nd Saturday.

There seems to be a lot of interest in starting a Cricut Club. So we will have our first meeting the 4th Saturday of June. So be sure to sign up so we can save you a spot. Seating will be limited due to the space needed for our machines.

Well, here we are enjoying the Summer heat and we haven't officially started Summer. we are not the only ones enjoying a heat spell. Iris just got back from Alaska and the temperature was in the 90's. WOW! can you imagine. All the glaciers in Glacier Bay were calving big chunks of ice so the ship couldn't go into the bay. The captain did not want to chance an encounter with submerged ice chunks.

Tomorrow will be our first 'Cuttle Club' meeting. Looking forward to see what all you guys do with that little machine. Depending on how the 'Cuttle Club' goes we may start a Cricket club. If you are interested in either give me a call or come by and talk to me.

Sunday is our 'Altered Mind' meeting so the store will be open from 1:00 until 5:00 p.m.

Have a great weekend.