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

--------------------------------------------------------

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.

Happy Valentine's Day!

Happy Valentine's Day Everyone!

Computer Nightmare...

I would have sworn that I was never that attached to my computer... I would tell you I could go days and days with out having to check my email, visit my favorite stamp sites or check on my genealogy blogs. BUT!!!! Okay... so I was wrong... Just don't tell my Hubby!!!! LOL.... My computer has been out of commission for over a week. But it has given me time to read my book for book club, (good book by the way... I recommend it to everybody, it's entitled "The Girl with The Pearl Earring"), time to crop some srapbook pages for the boys and I guess you could say, it gave me a good excuse to clean and organize my office. What ever the reason... I am glad that it is back to being my friend because I sure have missed it.

Wow... Six more weeks of winter?

So... More cold frosty days according to the Groundhogs! Well, then lets serve a wintery salad that even they would love.

Sweet Cranberry & Pear Salad

Prep Time:10 min Total Time:10 min Makes:4 servings

3 medium pears, cut into 3/4-inch cubes

1/2 cup Italian Salad Dressing (my favorite is Raspberry Vinegarette)

6 cups torn mixed salad greens or baby Spinach

1/2 cup Walnut or Pecan Pieces, toasted

1/2 cup dried cranberries

TOSS pears with 1/4 cup of the dressing in medium bowl. Let stand 15 min.

MIX greens, walnuts and cranberries in large salad bowl. Add pear mixture and remaining 1/4 cup dressing; toss lightly.

Classes & Workshop for Feb.

There will be no classes or workshops during Feb. except for the scrapbooking night at my house on the 28th from 7:30 to 11:30. This is due to all the family activities and outside Sell-A-Bration workshops that I have on my schedule at the point. But please come and hang out with all of us... We are going to have it as a "Girl's Valentine Night Out". So bring all your scrapbook supplies and favorite Valentine munchies and come play, visit or scrap... which ever you would like. I will have some card making kits available.

Go Red for February!!!

Please join us and many others by Going Red during February... Out Charity pick for the month is the American Heart Association and the "Go Red for Women" campaign. See side bar to donate.

Big Thank You!

Thanks to all of you who donated to the Blood Drive in January. Besides the many pints of blood that was given we raised $24.00 in monetary donations. Thanks Everyone!!!!!

No More Check UPs!

Okay... I have come to the absolute conclusion that I hate check ups! (Of all kinds) So no more taking up my blogspace with my check ups! But just incase you want to know how my fourth check up would have looked... Well maybe like this
Goal #1 - No recruits / but 1 still maybe interested
Goal #2 - Down 15 pounds
Goal #3 - 30 scrapbook pages finished. (Doubled my Goal!)

So there you have it... Week 4 check up! And my favorite card for this last week was this one...

I made it for myself. Can you tell I'm getting really tired of the cold weather...

Sick of Salad?... Let's try a Low-Cal Dessert

If you are like me you are getting pretty sick and tired of Salads at this point in the month. So I thought I would post a fun and easy dessert. This is a lower calorie cake, you wouldn't think so by reading down through the ingredients, but it is. So here is our low-cal dessert... (featured on Epicurious).

Carmel Cake
Active time: 45 min Start to finish: 3 hr

Servings: Makes 9 servings

For cake
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk

For caramel glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Equipment: a candy thermometer

Make cake: Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla. Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Cooks' note: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

This One's For You MOM!

After spending the weekend on so many VSN challenges, I decided to put some effort into my scrapbook stack. One of the Bonus challenges for the January Scrapbook Challenge was to do a page all about ME!... WOW... Now that was a trip down memory lane.... Anyway here is my favorite page completed this week... This one's for you MOM!

3 Week Check Up!

I'm starting to really hate CHECK Up's!
Goal #1 - No recruits / but 1 still interested & thinking about it...
Goal #2 - Back down my 13 pounds
Goal #3 - 17 scrapbook pages finished / 40 cards completed so far

We also had a great VSN (Virtual Stamping Night) this weekend at SCS. We had a lot of fun. Below you will find some of the cards that I made for a few of the challenges.

Feeling a little Fishy? (Weekly Salad Recipe)

It was time for some seafood in my diet, and I came acrossed this salad in my stack of recipes. I make this a lot in the summer with left over grilled shrimp. I also have been known it make in the winter using broiled shrimp. Either way it is delicious!

Grilled Shrimp Salad

Prep Time:15 min Total Time:25 min Makes:1 servings

1/8 cup Lemon Garlic Dressing

1/2 cup lime or lemon juice

6 medium shrimp (31 to 35 count), cleaned, grilled

2 medium red peppers, chopped

2 Tablespoons onion, finely chopped

1 small celery stalk, chopped

1 Tbsp. chopped fresh parsley

2 cups Spring Mix Greens, romaine lettuce, or baby spinach

Pour lime juice over shrimp in nonmetal bowl; toss to coat and let set while you make the salad. To make Salad: add all remaining ingredients except salad greens; mix lightly and set aside. Plate salad greens. Broil or Grill Shrimp and place on top of Salad Greens. Pour remaining salad mixture over greens and enjoy.

I like to Garnish with chopped peeled avocado and /or crispy bacon just before serving.

Ever Had One of Those Days....?

It's nice to know there are simple ways to get even...
(click on images to enlarge)

Two Week Check Up!

Okay... So much for my two week check up!
Goal #1 - No recruits / but 1 interested
Goal #2 - Down 13 pounds / back up 3 pounds
Goal #3 - 17 scrapbook pages finished.

Here's one of my Scrapbook Lay Outs. This is the one we will be making in the class on the 24th. Email me for the details...

New Salad for the Week...

Okay here is the Salad for this week... It is also from Kraft and I like it for Dinner.

Grilled Steak and Vegetable Salad

Prep Time:15 min Total Time: 25 min Makes: 4

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1-1/2 lb. boneless beef sirloin steak, 3/4 inch thick
4 large yellow peppers, halved lengthwise, seeded
12 cups mixed salad greens
2 Roma tomatoes, sliced
1 small red onion, peeled, thinly sliced
--------------------------------------------------------

PREHEAT an oiled grill to medium-high heat. Brush 1/4 cup of the dressing over one side of steak and inside of yellow peppers. Grill steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) for medium-rare, or longer to desired doneness.

ARRANGE greens, tomatoes and onions on 4 serving plates. Cut steak across the grain into thin slices and yellow peppers into strips; arrange over greens. Drizzle each with 1 Tbsp. of dressing.

Time Well Spent !!

It's been a great weekend, except for the fact that I gained three pounds. But hey! it was worth it. My Hubby and I were finally able to get away for a few hours by ourselves, somewhere between basketball games and church Today.

But I did want to post the card that I made this weekend. It was for a friend's Birthday.

One week check up!

On my goals... of course!

1. I'm still recruiting
2. I've lost 12 pounds
3. I have 11 scrapbook pages done
   

Also here is a fun card that we made this week for New Year's...

Try It... You'll Like It !

I like salads and dressings are my down fall. But, with this new found goal achieving energy I am on the search for some great, low-cal, no dressing salads. And Kraft has a bunch of really good ones on their web site at www.kraft.com. Here is my favorite for the week.

Tomato & Orange Cottage Cheese Salad

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

1/2 medium tomato, sliced

1 medium orange, peeled, sliced

1/2 cup Low Fat Cottage Cheese

1/8 medium red onion, chopped

1 tsp. chopped basil

2 Tbsp. Balsamic Vinaigrette Dressing

I don't put on the balsamic dressing... I just sprinkle my salad with a little bit of fresh ground pepper. Also, this week I didn't have any oranges, so I added 2 tablespoons of crushed pineapple to mine. It was really good.

So... TRY IT... YOU"LL LIKE IT !

New Year's Resolutions...

Do I like them? Hum... NO! Because then I have to resolve myself to the fact that I either need to get up and seriously do something or face the fact that I am going to fail... again... So, here what I decided to do this year. I am going to set three goals (not resolutions).

#1. I will recruit 2 people to my team
#2. I will lose 100 pounds
#3. I will get caught up on my scrapbooking for at least 1 son.

Then along with those goals, I listed five things under each goal that I can do to help me accomplish the task. So far... I am doing great! But hey... ask me again in a couple of weeks.

January Classes & Workshops...

Hi Everybody...

Happy New Year!
Just wanted to let everyone know that we will be having four different classes each month starting in January... So you can add the ones that you would like. Also, just for info... if anyone would like the schedule for upcoming classes they can find it on my website under events at www.anniespantry.stampinup.net

Here are the details...

Tips & Techniques Class January 8, 2008 7:30 pm - 9:30 pm (Night) January 10, 2008 10:30 AM - 12:30 PM (Day) My House (email me for directions) We will be starting a new Tips & Techniques Class. This will be the first of a 12 week class. And we meet continue to meet every other Tuesday Night &Thursday Day for 12 weeks. The 12 week program will be $5.00 a class.(This will cover all supplies and one set of stamps... email me for details and questions)

January "Make & Take" Workshop January 15, 2008 7:30 PM - 9:30 PM My House (email me for directions) The will be our first "Make & Take" for the 2008 year. We have some fun cards and projects planned for the up coming months. We would love to see everyone there. The cost for this class is $2.00 and you can check out the card we will be making in the Art Gallery page.

Scrapbook - (Monthly Get-together) January 24, 2008 7:00 PM - 11:00 PM My House If you are interested in joining us to learn more about scrapbooking or just want to hang out and work on your already started pages... This is the place for you. Come join us for the evening for a no pressure, fun filled evening of cropping, swapping and stamping. (email me for details)

Happy New Year Everybody!!!