Wishing Everyone a Very Merry Christmas

I need your Help...

Dear Friends & Family,

The first Quarter of my new Tastefully Simple business is coming to a close and I am still $220.00 short of reaching my goal to stay active. Due to a couple of Health issues here at my house, I have been unable to get out and market my products as I would have liked to, So I am inviting Anyone that would like to help me reach my goals, and are in need of some last minute gifts, check out the Tastefully Simple Catalog online and email me with your order. My TS website is still under construction so online ordering is not an option if you would like me to get the credit, please feel free to contact me, (PM or email:anamarproductions@yahoo.com) with any questions. I accept paypal, credit cards and debit cards. Your order will be delivered in time for Christmas. Here is the Link to my the Tastefully Simple Website...

www.tastefullysimple.com

My Boys have requested that 10% for every order is being donated to their Boy Scout Troop to buy art & science Christmas gifts to be given to the under privileged inner-city kids of Boston. So we thought this would make a great fundraiser...

WOW.... Is It Really December?????

I can't believe that the year has come and gone by so fast. I have many things that are still on my list of things to do. But I am excited that I still have the whole month to do them in. So here goes... the rest of my year.

I hope everyone had a wonderful Thanksgiving...

Here's my treat for all of you...

Happy Thankgiving Everyone...

We have WINNERS !!!!

I promised "FROM THE PANTRY" Winners tonight and after a great discussion with my Friend this evening, she has shared with me her winning list...

1st Challenge - Warm Spinach & Artichoke Dip - Winner: Raifey's Sweet new ride! - Kirsten (Goegirl)

2nd Challenge - New England Style Bean Dip - Winner: The Best Things in Life Are Free - Deb (I'm Hooked)

3rd Challenge - Pumpkin Nun Dip - Winner: Cruising for a Bruising - Liz (Elizabeth G.)

I will be sending out prizes when I go to the Post office on Tuesday.

NEW!!!!!! Greek Thanksgivng Salad

This turned out so good I just had to share.... Makes 8 -1/2 cup servings.

Ingredients:
1 large cucumber (peeled & sliced into thin rings)
1 large Tomato (cut into chunks)
1/2 large Green Pepper (cut into chunks)
1/2 large yellow onion (sliced into thin rings & separated)
1/2 can small black olives (leave whole)
1/2 large Pomegranate (peeled & seeded)
1/4 cup feta cheese (crumbled)
1/8 cup grated lemon peel
1 full recipe of Greek Vinaigrette Dressing (recipe below)

Directions:
prepare all vegetables as directed and toss gently. Add Pomegranate, Feta Cheese and Lemon Peel. Toss gently again. Pour dressing over the top, let stand 15mins and serve. It is better served fresh, veggies seem to wilt if left to stand to long.

Greek Vinaigrette Dressing:
2/3 cup of extra virgin Olive Oil
3 tablespoons lemon juice, fresh
1 clove garlic, minced
2 teaspoons Italian Seasoning
salt & pepper to taste

Mix together and pour over Fresh Vegetables. Great for Marinating and Grilling!

NOTE:To make it a full meal add grilled chicken chunks and fresh button mushrooms and serve on a bed of fresh baby spinach.

3 New "From the Pantry" Challenges....

Okay Ladies... The Theme this time is "Savory Dips & Chips"

Here is the first Challenge,

Warm Spinach & Artichoke Dip


Challenge Recipe:
This should be a warm and savory page, much like the Dip it's self.
Please use white as cream cheese, mayo & grated cheeses.
Please use Green DP's as Artichokes
Please use dark Green Embellishments or Hardware as Spinach
And of course you have to add a touch of browns for the Crackers or Chips.



Recipe INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2.In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3.Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.




New England Style Bean Dip (My second Favorite Dip)


Challenge:
Start with a plain brown background and top with a little bit of white. Then build up from there, just like you would your layered Bean Dip. Don't forget all the different colors and embellishments. The possibilities are endless just like your favorite Bean Dip



Recipe Ingredients:
1large can refried beans
¼ teaspoon dried onion flakes
1/8 teaspoon garlic powder
1package (8 oz) sour cream
1small can chopped green chiles
1cup mild salsa
1cup shredded lettuce
1cup shredded Cheddar or Mexican cheese blend
1small can sliced ripe olives, drained
1medium tomato, diced

Tortilla chips, if desired

1.In medium bowl, stir together refried beans, chilies and ½ cup of cheese. Spread mixture on large platter. Heat until center is warm.

2.In another medium bowl, stir together sour cream, dried onion flakes and garlic powder. Carefully spread over bean mixture.

3.Top with salsa, lettuce, cheese, olives and tomato. Serve with warm tortilla chips.




Pumpkin Nut Dip (Sweet, served with Gingersnaps)

Challenge:
You can only imagine what a sweet and awesome this is going to be!
First use orange as your background spots. Circles, Squares and or DPS, doesn't matter... just make the background shapes bold and eye catching. Next add the spice... like journaling, brads, buttons and tags. Think about the colors of the spices and fluff... dark brown, black and white or cream. Try to make your page rich and snappy! Please include chipboard in this challenge, you always need a hard cookie for dipping.


INGREDIENTS (Nutrition)
* 1 (8 ounce) package cream cheese, softened
* 1 cup confectioners' sugar
* 1 small jar of marshmallow fluff
* 1 (15 ounce) can solid pack pumpkin
* 1 tablespoon ground cinnamon
* 1 tablespoon pumpkin pie spice
* 1/4 cup of chopped walnuts
* 1 teaspoon frozen orange juice concentrate

DIRECTIONS

1. In a medium bowl, blend cream cheese, fluff and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, nuts and orange juice until smooth and well blended. Chill until serving.

Subbing for Tami...

Good Morning Ladies....

A couple of days ago Lela asked me to sub the Thursday Challenge today for Tami. I am honored and here is my Challenge to all of you.

At this time of the year my family and I stop to reflect on our big move here to the East Coast. It will be seven years this year and we have experienced a lot to be thankful for. So for the challenge today, I thought it would be great if we put together a page or two about “GIVING THANKS”.

Here is your Challenge Requirements....

Your page can either be one page or a DPS.
And you need to include multiple pictures about “Giving Thanks” or something you are “Thankful” for.
Please use Tags and Hardware.
Please decorate in Fall Colors.
And Please use at least 2 different Designer Papers somewhere in your LO. (hehehe...maybe from your stash)

I have included a couple of samples and ideas for you to grab some MOJO from. My pictures are of our first "Thanksgiving" here in New England. We went to see Plymouth Rock and where our Pilgrim Ancestors Lived. As you can see both pages work very well alone or together as a DPS. You are welcome to case, scraplift or use them as sketches if you would like.

Please enjoy your day, Ladies and if nothing more than take this moment to pause, reflect and “GIVE THANKS”

Keyword & Gallery for this challenge is......TC110608

Great Stuffing Recipe...

New England Corn & Rice Stuffing

Prep Time:10 min ~ Total Time: 15 min ~ Makes: 12 servings, 1/2 cup each

What You Need:

2 Tbsp. butter or margarine
1 small onion, chopped
1 stalk celery chopped
1 med. clove garlic chopped
Sprinkle to taste: Salt and pepper
1 teaspoon sage
1 teaspoon parsley
1-1/2 cups liquid chicken stock
1 can creamed corn
1 can whole kernel corn or 1 small bag frozen corn
1/2 cup cranberries
1/2 cup diced Apples (peeled)
2 cups wild or white rice (precooked)
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/4 cup Cashews Pieces,

In a medium saucepan melt butter and saute onion, celery and garlic together until tender. Add salt, pepper, sage and parsley, Stir. Next add chicken stock, creamed corn bring to a boil. Turn heat to Low. Stir in corn, cranberries, apples, rice, stuffing mix and cashews; cover and simmer for 5 minutes. REMOVE from heat. Let stand 5 min. At this point you can stuff your turkey or eat and enjoy.

Happy Halloween Everyone....

BOO!!!!!

It's Wash Day! ~ CC188

Here is the card that I made today for my friend...

SCS Friday Night Scrap Challenge #5 - "HomeComing"

Check out this great Friday Night Scrapping Challenge! Click here for the link... VSBNFNS05
We had a great time scrapping and chatting. Here is the digi page that I completed...

My Favorite time of Year....

My Card to Celebrate "Autumn in New England"

My how Time Flys when you are busy!!!

I can't believe it has been over a whole month since I last posted and I can't believe that it is October already. Several things are happening this month...
*Breast Cancer awareness month
*My Blast Off Party for my new Tastefully Simple Business
*Several SU! Events
*My Mom's Birthday
*Craft Fairs...details to follow!
*And HALLOWEEN!!!!!

Hello & Goodbye to September!

Wow.... Watching it come and go has made me very sad!

But we did have a good Anniversary...

There's nothing like a proud "MOMMA"!

Just had to post a picture of my boys...

Where has the Summer gone???

I can't believe that August is here... School will be starting soon and my days become so filled with the routines of everyday winter life. Not that it is bad, but I feel so free and easy in my Summer mode. So to Celebrate the rest of summer here is a card for all of you...

and the best "BAKERS" are.... (Pie Contest Winners)

I just want to start off by saying Thank You to everybody that spend my birthday day with me... I think we had a lot of fun, I know I did!

NOW>>>>>>
I would like to give a big around of applause to all of our wonderful bakers. (DRUM ROLL PLEASE.....:mrgreen:)

Jun26BPC1 - Breaskfast Pie
*Nickelodeon Hotel*
BY MP

TC062608 - Tami's Apple Pie
*Baseball and Applepie*
By Bride of Pez

Jun26BPC2 - Strawberry Rhubarb Pie
*Choppin' Wood*
By Fresshe

Jun26BPC3 - Pumpkin / Sweet Potato Pie
*JUN26BPC3*
By Geogirl

Jun26BPC4 - Lemon Marguine Pie
*Christmas Book #11*
By Mewsin

Jun26BPC5 - Blueberry / Elderberry / Bumbleberry Pie
*Youth Theatre*
By Tamcan

Jun26BPC6 - Chocolate Cream Pie
*Wedding announcement photo 1998*
By Geogirl

Jun26BPC7 - Cherry / Raspberry Pie
*Dance Class*
By Tamcan

Jun26BPC8 - Pecan Pie / Carmel Walnut Pie
*Thanks Mom*
By Tamcan

Jun26BPC9 - Banana Cream /Coconut Cream Pie
*die Familie Eichler - page two*
By Geogirl

Happy Birthday Grandma!!!!!

As most of you all know, today is the deadline for My Birthday Pie Challenges on SCS... Don't forget Grandma will be judging and awarding prizes next week.

If you would like to see all the challenges along with the attachments, here is the list and the can all be found in the June Thread...

Challenge #1....... Post #2325 - Jun26BPC1
Challenge #2....... Post #2327 - Tc062608 / (Tami)
Challenge #3....... Post #2368 - Jun26BPC2
Challenge #4....... Post #2432 - Jun26BPC3
Challenge #5....... Post #2462 - Jun26BPC4
Challenge #6....... Post #2497 - Jun26BPC5
Challenge #7....... Post #2536 - Jun26BPC6
Challenge #8....... Post #2573 - Jun26BPC7
Challenge #9....... Post #2608 - Jun26BPC8
Challenge #10..... Post #2629 - Jun26BPC9

Good Luck! Remember... All entries are due by midnight July 11th, if you want to be part of the "Pie Judgeing Contest"

Happy 4th of JULY!!!!

What more could be said....

Changes...

I am going to be making changes to my blog like I mentioned on the 1st. We are not going to have the "Charity Pick of the Month" anymore. I have devoted my time currently to two major charities of my choice, which I will campaign for later, as the summer moves on.

Instead of the "Charity Pick of the Month", I will be posting "Weekly Scrapping Challenges". And I will be giving away blog candy as the prizes.

I will continue to post favorite Low-cal recipes, because I am still trying to reach my 100 pounds lost goal. I share my recipes in hopes that others will share some with me... "Losing Weight on the same old boring recipes can be such a bore!"

Also, I want to start adding a "Likes" & "Dislikes" spot for all to add their comments too. Please don't use this as a place to bash a person , place or thing. Keep it simple, easy and clean!!!!!

I want this to be a place for caring and sharing... A sort of "Tea Room" for scrappers, friends and family members. After all that's why it's called ANNIE'S PANTRY

It's Been Awhile...

Between the move and getting established in a new area, in a new house and settled into full time at the Park, we have been very busy.

I am going to be changing the layout and format of my bog over the next few days so check back soon. I will be giving Blog candy away....

Happy Birthday to ME!!!!!

So it's Official......

Everyone Is Invited to My Virtual Birthday Pie Party!

Thursday... June 26th

5:00 am to 1:00 am (EST)

at my SCS home
Starting at 5:00 am I will be serving Pie. I will serve a new pie with a pie challenge every two hours. Last pie will be served at 11:00 pm

Please note the following party details...

no presents ..... just paper

no bows ...... just brads

no rings ...... just ribbons

no gifts ..... just grunge

no balloons ..... just buttons

no cards & enveys ...... just creative embellies

enlieu of flowers bring primas

In case of inclement weather please pull down your shades and let it rain....bring a your wit, grit and scrapping skills.

Please join the Race...

Our Charity pick for the month y is the Komen Breast Cancer "Race for the Cure". The National Race is being held in Washington D.c. on June 7th. Please support our team...

A big "March of Dimes" Thank You!!!

Thank you everybody that donated to the cause this month. We raised $6.82 that will be added to the funds.

Time To Party!!!

Pineapple Chicken Wings

Prep Time:15 mis Total Time:1 hr 15 min Makes:6 servings

2-1/2 lb. split chicken wings, tips removed

2 cans (8 oz. each) pineapple tidbits

1 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 400°F. Place chicken wing pieces in greased 13x9-inch baking pan. Bake 30 min.

DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice; add to pan with chicken, stirring well to coat.

BAKE 30 min. more or until well browned and sauce is thickened.

This recipe come from www. Kraft.com

It's Only a 180 Calories each.... Really!

It's Monday Again.... And in Honor of our Cheesecake Party Tonight. (SEE POST #3848 at our "April 2008 Scrappin' Thread" ) I thought I would post a Quick & Easy Low-Cal Cheesecake Treat that the whole Family will enjoy...

Quick S'More Cheesecake Bites

Prep Time:10 min Total Time:10 min
Makes:12 servings, one s'more sandwich each

1-1/2 cups PHILADELPHIA Ready-To-Eat Cheesecake Filling Chocolate Dream
12 Graham Crackers, broken in half
12 large Marshmallows

SPREAD 2 Tbsp. of the cheesecake filling onto 12 of the graham squares; set aside.

PLACE 6 of the remaining graham squares in single layer on microwaveable plate; top each with 1 marshmallow. Microwave on HIGH 20 sec. or until marshmallows begin to melt. Cover each with 1 of the remaining graham squares, filling-side down, to make six sandwiches. Press grahams together gently to secure. Repeat with remaining graham squares and marshmallows.

SERVE immediately. Store leftovers in refregerator.

Only 180 Calories each....

The Well-Fair Sucess!

Thank you to everyone who helped to make the Event today such a huge success!


Here are some highlights...

Don't Forget the WELL-FAIR...

Just wanted to post a reminder about the WELL-FAIR tomorrow at the Stake Center from 8:45 am to 1:30pm. There will be 10 classes you can choose from, a light lunch and a whole cultural hall full of Food Storage & Emergency Preparedness ideas... Hope to see everyone there!!!

Let's Make it a Wrap!

Cucumber Club Lettuce Wrap

Prep Time:5 min Total Time:5 min Makes:1 serving, 2 wraps

2 pieces leaf lettuce

2 slices smoked ham
2 slices roasted turkey

1/4 cup chopped cucumber

1/4 cup chopped tomato
1/4 cup chopped celery

2 tsp. KRAFT Light Ranch Reduced Fat Dressing

TOP lettuce leaves evenly with ham, cucumber and tomato. Drizzle with dressing.

ROLL up burrito style.

SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

Macaroni Anyone?

This time of year is really hard for me... I am not the type of person that gets homesick and yet this time of year I start craving my mothers "Shrimp & Macaroni Salad". And it is one of those salads that it doesn't matter how or when you make it... It just never seems to taste like MOM's.

So, here is my LOW-CAL version....

Shrimp & Macaroni Salad

INGREDIENTS:

• 1 cup light mayonnaise
• 1 teaspoon of Adobo seasoning salt
• 1/2 teaspoon celery seed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 2 tablespoons mustard
• 3 ribs celery, chopped fine
• 1/2 to 1 cucumber, chopped fine (optional)
• 1 small bag of frozen Peas, thawed & drained (optional)
  
• 1 large tomato, diced (optional)
  
• 1/2 bunch green onions, chopped
• 1 pound cooked salad shrimp, peeled & devained or 2 cans of baby salad shrimp
  
• 16 ounces shell macaroni (cooked without salt or fat)

PREPARATION:

Combine mayonnaise, seasonings, and mustard, in a large bowl. Mix well. Add celery, tomatoes and green onions. Mix well. Add shrimp and macaroni. Mix well. Refrigerate about 2 hours before serving

Update from the Specialist...

Sorry I did not post a new recipe yesterday, but as many of you know I went to see the specialist about the tumor that I have on the back of my neck.

The Specialist feels very strongly(98%) that it is a LIPOMA (Fatty Tumor) and that everything is okay. But due to the fact that I have other symptoms that do not go along with a fatty tumor he has requested that I go have an MRI. There is a history of Lipomas in my family generations and my Sister was diagnosed several years ago with DERCUM'S disease. There is the strong possibility that I also have the same disease or a disease known as MADELUNG'S disease. So, more tests will follow...

Happy Birthday to my Hubby !

I just wanted to say Happy Birthday and to show your the card we made for him...

A Great "April Fool's" Recipe...

TIME: Prep: 30 min. Bake: 15 min. + standing

Ingredients:

• 2 eggs, lightly beaten
• 1 can (5-1/2 ounces) spicy hot V8 juice
• 1 cup chopped green pepper
• 2/3 cup chopped onion
• 1/2 cup seasoned bread crumbs
• 1/2 cup quick-cooking oats
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds ground beef
• MASHED POTATOES:
• 4-2/3 cups water
• 1 cup plus 2 tablespoons milk
• 7 tablespoons butter, cubed
• 1-3/4 teaspoons salt
• 4-2/3 cups mashed potato flakes
• Ketchup and mustard

Directions:

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border.

Yield: 8-10 servings.


I know this is not how we count calories... but it makes a fun April Fool's dinner anyway.

Thank You...

I just wanted to say thank You to everyone who donated to the Children's Miracle Network. We were able to raise $16.08.

Don't Forget...

Tonight is Our monthly Crop & Swap here at my house. Bring your own supplies and a treat to share... We start at 7:30pm!



This is one of the pages we will be making...

Oh What A Craving!!!

All week I have been craving Spinach and Artichoke dip. And... still in the spirit of trying to lose some more weight I decide that I could have my "Cake and eat it too" so to speak... I took my favorite Spinach & Artichoke Dip recipe and with a little help from Kraft, I re-worked it to make it low-cal... IT WAS AWESOME!
So I am sending you, with love, our new and approved...

Awesome Spinach & Artichoke Dip ~ Made Over

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup Grated Parmesan Cheese

3/4 cup Light Mayonnaise

1/2 cup Shredded Reduced Fat Mozzarella Cheese

1/2 tsp. garlic powder

PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables. Makeover Savings Keep the creamy, cheesy flavor of this popular dip by combining Parmesan and mozzarella cheese in place of 2 cups of mozzarella cheese, and using 3/4 cup KRAFT Mayo Light Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving compared to the traditional recipe For even a more Low-Cal Variation - Awesome Spinach and Mushroom Dip Substitute 1 cup chopped fresh mushrooms instead the artichoke hearts.

Happy Easter Everyone!!!

Krafty Bunny & I are wishing...
Everyone a Happy and wonderful Easter holiday!!!!

Extra! Extra! See All About It!!!

Check out all my newly posted cards in my slide show. There are new cards and some old favorite... Hope you all enjoy!!

How about an Easter Dessert?

It's Low-Cal of course...

Creamy Easter Pie

1 graham craker pie crust
1 small pkg. vanilla Jello instant pudding (sugar-free)
1 (8oz) pkg. cream cheese (softened)
1 (12oz) thawed whipped topping (cool whip style)
2 cups chilled skim or low-fat milk (for pudding)
1/2 cup grated coconut
green food coloring
1 small bag of colored jelly beans or colored malt ball eggs.

Make the pudding as directed on the package. Let set 10 mins or until needed. Next beat cream cheese until soft and smooth. Blend together with pudding and 1/2 cup of whipped topping. Pour into Pie shell and chill.
Next in a quart bottle, place the coconut and about 3 to 4 drops of the food coloring. Cover with lid and shake. (It should make the coconut look like grass.)
Before you serve the pie, cover with the remaining whipped topping. Garnish with the colored coconut and Jelly Beans or malt balls. (Our family favorite is speckled "whopper" malt balls)

Makes 6-8 Servings.

You're Invited!!!!

Just want to post the Invitation to our Relief Society Birthday Party. Everyone is invited and if you have any questions... Please email me.

Plain... Nothing Fancy!

I am still struggling to recover from my junk food mania. And I have been craving tacos or taco salad, so this week I tought I would post my favorite taaco salad recipe. It's really easy to make. And depending on how much cheese and sour cream you add to the top... Well? you know the rules! So here it is...

Quick Taco Salad

Prep Time:30 min Total Time:30 min Makes:4 servings

1 lb. lean ground beef & 1 can of red Kidney Beans (drained)
1 cup chopped onions (about 1 medium)
1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/4 cup water
10 cups torn romaine lettuce (about 1 large head)
1-1/2 cups chopped & mixed tomatoes, cucumbers & green peppers
1 cup Shredded Cheddar Cheese
2 cups tortilla chips, (we like our broken up)
1/4 cup Salsa, Sour Cream or Ranch Dressing

BROWN meat in large nonstick skillet sprayed with cooking spray on medium-high heat; drain. Return meat to skillet. Add Beans & onions; cook 5 min., stirring occasionally.
ADD taco seasoning mix and water; mix well. Bring to boil. Reduce heat to medium-low; simmer 3 min.
DIVIDE lettuce among four plates. Top evenly with meat mixture, veggie mixture, cheese and tortilla chips. Drizzle with sour cream, dressing and salsa.

Happy Birthday to My SISTER!!!

Happy Birthday to You!!!

Happy Birthday to YOU!!!

Happy Birthday dear You...

Happy Birthday to you!!!!!

Boy... I'm in Trouble!!!

Boy... Am I in trouble!!! Between Crop night on Thursday... Girl's Night Out on Friday... Then the mega junk food fest all weekend during VSBN. The weigh-in scale laughed so hard this morning when it seen we coming!!!! And so do my Kickboxing group... So, in light of the 3 pounds that I gained (and probably more as everything starts to settle). We are defiantly having Salads this week! So to start the Week off I thought we would do.... Salmon, Salad & Soda Crackers!

Asian Grilled Salmon Salad

4 servings Start to Finish: 25 minutes

Ingredients

* 4 6- to 8-ounce salmon fillets or steaks, cut 1 inch thick
* 1 tablespoon garlic-flavored oil or olive oil
* 1 teaspoon fennel seed, crushed
* 1 head Bibb lettuce, separated into leaves
* 1 medium tomato, cut into thin wedges
* 1 cup enoki mushrooms (2 ounces)
* 1 pound fresh asparagus spears
* 1 recipe Asian Dressing (see recipe below)

Directions

1. Snap off and discard woody bases from asparagus. Rinse fish; pat dry.

2. Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon.

3. Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.

4. Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing. Makes 4 servings.

5. Asian Dressing:In a screw-top jar combine 1 tablespoon salad oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon sugar, and 1/4 teaspoon grated gingeroot or 1/2 teaspoon chopped pickled ginger. Cover and shake well.


Serve with 6 Water Crackers (my favorite) or 8 Soda Crackers

Thanks to Everyone who went RED!!!

Thanks to all of who who donated to the "GO RED" fund... We were able to raise$46.76 that will be donated to the cause.

What I did with my extra 10 mins...

Last week we were issued an extra 10 mins challenge because of the Leap Year Day thing... So here is what I did with my extra !0 mins...

First 10 - I cleaned my Desk!!!!

Then I organized and restocked my paper trays with second 10....



And my third 10... I sorted and organized my Stamp Sets!!

DON'T FORGET!!!!

VSBN
SCS Virtual ScrapBook Party March 1 & 2!
Grab a friend for some fun scrapbooking challenges starting at 11am(CST)

What Color Are You?

On Saturday our scrapbook theme challenge was to find out what our Crayon color was and then we were asked to complete a scrapbook layout using that color. I turned out to be Green...
You Are a Green Crayon Your world is colored in harmonious, peaceful, natural colors.
While some may associate green with money, you are one of the least materialistic people around.
Comfort is important to you. You like to feel as relaxed as possible - and you try to make others feel at ease.
You're very happy with who you are, and it certainly shows!

Your color wheel opposite is red. Every time you feel grounded, a red person does their best to shake you.

You can take the Quiz for yourself at The Crayon Color Quiz

Taste the "Club"...

Sorry... I am in a snack and party mood! So you get another party snack this week...

Triscuit Turkey "Club"

Prep Time:15 min Total Time:15 min Makes:2 doz. one topped cracker each

24 TRISCUIT Crackers

3/4 cup chopped lettuce

1 cup chopped cooked turkey breast (about 6 oz.)

3/4 cup KRAFT 2% Milk Shredded Reduced Fat Swiss Cheese, divided

2 Tbsp. GREY POUPON Country Dijon Mustard

1 Tbsp. KRAFT Mayo Light Mayonnaise

1/3 cup chopped tomatoes

ARRANGE crackers in single layer on large microwaveable plate; top evenly with lettuce.

MIX turkey, 1/2 cup of the cheese, the mustard and mayo; spoon over lettuce. Sprinkle with the remaining 1/4 cup cheese and the tomatoes.

MICROWAVE on HIGH 10 to 15 sec. or until cheese is melted. Serve warm.

Don't Miss This!!!!

VSBN
SCS Virtual ScrapBook Preview Party TOMORROW!
Grab a friend for some fun scrapbooking challenges starting at 1pm(CST)

Ever Wonder?

Ever Wonder what you would do if you knew you needed a quick card but you were to Lazy to make one. The card really didn't need to be for anything special, just a note to let someone know you were thinking about them. Well that was the way my day was on Wednesday. So here is the card I came up with... (You can tell what kind of mood I was in!) Laying around on the beach in Jamaica was where my heart and mind spent most of the day...

Wake Up to Healthy!

Cranberry Banana Peanut Butter Toast

Prep Time:10 min Total Time:10 min Makes:1

1 Tbsp. peanut butter
1 tsp. honey
2 tsp. POST GRAPE-NUTS Cereal
1 slice whole wheat bread, toasted
1 small banana, sliced
1 tsp. dried cranberries

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MIX peanut butter and honey in a bowl until well blended; stir in GRAPE-NUTS. Spread peanut butter mixture onto toast; top with bananas and cranberries.

SERVE breakfast with a glass of milk.