Project of the Month....

Okay... so it's better late than never.... right?

Here is pictures of the project that the boys and I made last week before we left for New England. I laid them out in a scrapbook page and uploaded them that way for Jenn's IFC: "Red" Challenge. Also just to note that the poem is my own original work, so please don't copy it for anything but personal used.

CALABASH & the Blue Crab Festival...

I have found my new Food Heaven.... CALABASH (southern fried seafood) and deep fried Blue Crabs. I have included some before and after shots.... They are so good!

Sweet Treat at the BEACH...

Down at the beach where the Blue Crab Festival was being held there was a Guy making homemade Ice Cream with the Old machine pictured below... It was really cool.

Sad Day..... We lost a Good Friend & Aunt

Aunt Phyllis, 55, passed away peacefully at her home in Washington City Wednesday, May 13, 2009, after a courageous battle with cancer.

She was born Sept. 18, 1953, in Panguitch, to Robert Phil and Roene Adams Dickinson, and was the youngest of three daughters.

Phyllis was sealed for time and all eternity to her sweetheart, Kirkman Z. Mitchell, Feb. 16, 1974, in the St. George LDS temple. They are the parents of four children and the grandparents of seven grandchildren.

Phyllis loved to provide service to others and had a deep, unwavering faith. She always served with her whole heart in the many callings she had in The Church of Jesus Christ of Latter-day Saints and enjoyed attending the temple.

She loved sewing and quilting, but most of all she loved spending time with her children and grandchildren. Her top priority was her family and she made her home a magical and welcoming place for all of us. She was a wonderful wife, mother, sister, cousin, niece and friend to so many who loved her so much.

Phyllis is survived by her husband, Kirk, Washington City; children, Mindi (Kenny) Jacobson, Coalville; Kody (Rachel) Mitchell, Washington City; Krystal Mitchell, Salt Lake City; and MaKayle (Luke) Larsen, Layton; grandchildren, Kaden and Kyler Jacobson, and Kelton, Rylee, Bitner, Kinley Mitchell and Kaisa Larsen; her Mother, Roene A. Dickinson; and sisters, RoLayne (Harry J.) Gardner, all Idaho Falls, Idaho; Lynda (Paul) Henrie, West Jordan; in addition to many nieces, nephews, cousins and extended family.

She was preceded in death by her father, Robert Phil Dickinson.

Funeral services were held May 18, at the Washington Fields LDS 11th ward chapel in Washington City.

Interment was in the Kingston Cemetery.

The family wishes to express their deep appreciation for all those who provided compassionate love and support to Phyllis, during her illness.

Expressions of love and sympathy may be made through donations to the Huntsman Cancer Institute, (801) 584-5800, or Primary Children's Medical Center, (801) 662-5959, or donate online.

Arrangements are made under the direction of Spilsbury Mortuary, 110 South Bluff Street, St. George, UT, (435) 673-2454.

New......... "From The Pantry" Challenge.

Welcome in the Summer…

In honor of National Salad Month, my new found friends and the yummy salad I had at lunch yesterday, I challenge you to the Colors of Summer…

The Challenge is for you to create a page, LO or DPS using the summer colors found in the salad below. Your challenge you to use bits of Coral (shrimp), Pink (Grapefruit), Yellow (Mango), Red (Tomatoes), and Orange (Mandarin Oranges) on a bed of rich Fresh Green (Lettuce and Avocado). You can add a touch of brown (Caramelized Pecans) if you would like. My first thought when I saw my salad yesterday was “What a nice way to welcome in the summer!” and my second thought was "And this would make a great SCRAPPIN' Challenge" or was it the other way around..... hum......hehehehe!

Shrimp & Citrus Salad
(Makes 4 main course Salads)

INGREDIENTS:
2 large pink grapefruits (peeled and sectioned)
1 large Mango (peeled and cubed)
1 large can of Mandarin Oranges (well drained)
2 medium Tomatoes (washed and sliced into wedges)
6oz Spring Mix / Salad Mix
2 avocados
1/2 lb cooked peeled shrimps (about 6 to 8 per salad)
3-4 sprigs dill
1 cup candied Pecans (optional)

For the Dressing:
Juice from grapefruit and 1/2 of a lemon
1/4 sweet red onion, finely chopped
1 garlic clove, chopped
1 teaspoon Dijon mustard
A pinch of salt and pepper
1/2 cup olive oil
1 teaspoon of poppy seeds

1. To remove sections from the grapefruits: Slice off the top and base of the fruits. Following the curve of the fruit, cut away the skin, zest, and pith so only the segments and central membranes are left. Slide the knife down each side of a section to cut it free of the membranes, letting the section fall into the bowl. Continue cutting, turning the membranes back like the pages of a book until you’ve removed all of the sections. Chill them and reserve the juice.

2. Wash and dry the salad mix. Halve each avocado lengthwise, cutting down to the pit. Twist the halves and pull them from the pit. Tap the blade of a knife sharply onto the pit, twist, and pull out the pit. Peel away the skin and cut the avocado flesh into lengthwise slices. Brush some of the grapefruit or lemon juice over the slices so they do not discolor.

3. For the dressing: Whisk the reserved grapefruit juice with the lemon juice, onion, garlic, mustard, poppy seeds, salt and pepper until mixed. Gradually add the olive oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste, adjust the seasoning and set aside.

4. Shortly before serving: Toss the salad mix with about a third of the dressing and taste for seasoning. Spread a bed of salad mix on 4 plates. Arrange the avocado slices and fruit and tomato sections like the spokes of a wheel on top and spoon over more dressing. Chop the dill and toss with the shrimps and remaining dressing. Taste, adjust seasoning, and spoon the shrimps into the center of the wheel. Sprinkle with candied pecans. Serve the salad as soon as you can so the greens do not wilt.


Please post your pages to the gallery using the Keywords: SCS52WK20

my Sample can be found Here.... Sandal Weather

Happy Mother's Day!!!!!

Happy Birthday to my SON!

Look OUT!!!!!!.... we have another driver at our house. Happy Birthday to my fourth Baby. He is traveling along that "Sweet Sixteen" scene. First dates... First drives... First Group Parties... First at a lot of things for him... He is starting to express his way into adulthood very quickly and we are very proud of him...


Happy Birthday my almost grown-up little one!

Tasty Taco Salad Make-Over....

FIESTA TIME!!!!

A year ago I posted my favorite Taco Salad Recipe on here and SCS. As I have spent this past year studying and learning how to make-over my favorite recipes into better tasting, lower calorie treats, I discovered the my loaded Taco Salad recipe that I thought was good for me was actually contributing to my down fall.... So staying with the Theme of the day and to pay tribute to National Salad month here is my Made-Over Tasty Taco Salad recipe for the day.

Tasty Taco Salad

Prep Time: 20 mins * Total Time: 20 mins * Makes:4 servings

4 whole wheat flour tortillas (8 inch)
1 lb. ground beef
1/4 cup of chopped white or yellow onion
1 small clove of chopped fresh garlic
1 teaspoon of dry taco seasoning mix
1/4 cup warm water
salt & pepper to taste
4 cups shredded lettuce or baby spinach
1 cup Finely Shredded Four Cheese
1 large tomato, chopped
1 medium cucumber, chopped
1 medium avocado, chopped
1/4 cup sour cream (about 1 tablespoon per person)
1/2 cup salsa (about 2 tablespoons per person)

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with low-cal cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
*by using whole wheat and baking shells instead of frying or using store bought chips you save 80 calories per person

MEANWHILE, cook meat with onion, garlic, taco seasoning mix, salt & pepper and warm water.
*by cooking your meat with the following ingredients instead of browning it in 2 tablespoons of oil you save 120 calories per person

FILL shells with lettuce, meat mixture, cheese and vegetables just before serving top with sour cream and salsa.
*by measuring and using sour cream and salsa instead of salad dressing you save 60 calories per person

So by making-over my Favorite Taco Salad, I have saved myself 260 calories... going from 580 to 320.

I hope you all enjoy! Happy Cinco De' Mayo

FYI.... "Going Green"

Hey did you all know that MAY is.....

National Salad Month

Here is a great link for awesome FYI information: Making better Salads

Life has begun in Myrtle Beach...

Wow.... If I could have only dreamed! ..... If someone, a month ago would have told me that I would now be living in on the beach in South Carolina, I would have probably either ignored them or maybe beat their craziness with a big stick... But Here I AM.... NOW LIVING ON A BEACH IN SOUTH CAROLINA!!!!!! In many ways a dream come true, we are once again employed, once again insured, once again in a fantastic ward, once again living by the ocean, once again becoming more empty nested, and the plus side is Marty Feels great. His blood pressure is way down!!!!

Anyway here are a few of our new surroundings...

Our New Itty-Bitty Living Space....

New >>>>>>> "From The Pantry" Challenge!

I know that I often cross promote here on my blog to different challenges at SCS and I would like do it again... This is such and awesome challenge and my immediate thought was what great scrapbook embellishments it would make!

Check out the Challenge here...... TLC216 Metal Stamping

So... I want to challenge everyone to make a scrapbook embellishment or two and add them to your page or LO and post it to both keyword challenges

Keywords are:
Here.................... FTP09MS
There................... TLC216


Challenge Ends 4-20-09 and I will be giving prizes for the best embellishments.

I will upload my sample when I get home tomorrow...

Happy Easter Everyone!

We will be enjoying a great weekend together at Myrtle Beach, South Carolina!

SCS 52 Week Challenge #15

Sweet Rainbow layers of Goodness
We love Easter at our house... It is one of our big “Family” holidays and even now that we live so far away from our extended family, my DH & I still try very hard to make it a Family affair. The recipe that I have based the Challenge around today is one of our family favorites for Easter because everyone can help make them and I can't wait until we have grandkids so that we can share and “pass-over” the fun.

SO... based on the recipe included... Your challenge is to choose any one of the color combinations that you see in the cookies below. You will then need to use those three colors, (and only those three colors) , plus white or cream (you have to have the inside frosting of course...) to create your layout. Then to “Pass-over” the fun, your other part of the challenge is to either make an extra LO to share with your Secret “Word” Sister (ask Lela if you need a secret sister) or make a batch of cookies to share with a friend or neighbor.

There will be March Madness bonus points of 6 per upload entry if you scrap photos of You & Your Family Cooking...

Rainbow Egg Cookies
from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup Gold Medal® all-purpose flour
1 egg
3-9 different food colors (the Neon colors work the best)

1/2 Can Betty Crocker® Vanilla Frosting

1. Heat oven to 375°F. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.

2. Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. (see picture below)

3. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.)

4. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

My Sample... (with photo of DS's making these cookies)
Easter 2002 - DPS
Also... here is another take on this challenge.... Easter 2000

Please upload using keywords: SCS52WK15

Happy Birthday to my Sweetheart...

I remember the first time I met him... it seems like just yesterday!
And THAT was 25 years ago...
My how the time has gone by and yet to me he is still the same!
Love and memories will be treasured in my heart forever....
Happy Birthday, I love you Sweetie!

Happy Birthday to my SON!

I am not sure who is feeling older... Me or the Man-Child! I think he is feeling as many growing pains as I am. I wish I knew how to help him make the transition from boy to adult a little smoother. He wants to be so many things when he "Grows-UP!" and if truth be told... he could be.
He is smart, very talented with his hands and has the biggest heart.

Happy Birthday SON!!!!!

Promises.....

I promised my family and friends that I would put more attention into my bog. That is like journal writing for me... "Aint gonna do it! ~ not everyday anyway..." So I decided that even if it was only a sentence or two, I will try to post at least twice a week. We shall see!

Happy April Fools Day!

"Life Surrounded by Color" Challenge...

I have found myself in this one color mode lately, I think it is my way of changing from all the rich, dark beautiful colors of Fall and Christmas to the fresh pastel colors of Spring and Easter...
So in honor of my one color status your challenge is to take your one, (yes one!) favorite color and scrap a page or a card using only shades of that color. And to help you with your challenge I have posted my favorite one color dessert... (just like on the Truffles, white embellishments don't count).

I will be giving away blog candy and PRIZES to those who play.... Deadline is midnight (12:00) East Coast Time, March 31st, 2009 (please post page link as comment or upload to SCS)
Keyword for SCS upload is FTP09MT

Chocolate Mocha Truffles

Ingredients
• 2 packages (12 oz. each) semisweet or milk chocolate chips

• 1 package (8 ounces) cream cheese, softened at room temperature.

• 3 tablespoons of instant coffee or hot chocolate granules
• 2 teaspoons warm water
• 1 pound chocolate coating or use chocolate Ice Cream Topping
• 1/4 cup white chocolate chips melted (optional)

Instructions
Melt the chocolate chips (microwave or double boiler). Add cream cheese, coffee or hot chocolate and water; mix well. Chill until firm enough to shape. Shape mixture into 1 inch balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm Melt the chocolate coating in a microwave or double boiler. Dip the balls in the chocolate and place on the waxed paper to harden. To save time you can use the chocolate ice cream topping that goes hard when you pour it over cold stuff. Optional: Melt the white chocolate and drizzle over the truffles.

"From The Pantry" Challenge #4

This is the "From the Pantry" Challenge#4 for our SCS: 52 Week / Thursday Challenge #11

I am going to call this challenge... "A Hint of Irish Green"

When I contemplate St. Patty's day memories of my childhood, I think of my Grandmother Irish Stew and homemade Soda bread. My Grandfather use to drink Irish Coffee that smelled so good but tasted so bad. My Great- Grandma use to make a huge stacked white cake with green sprinkles (coconut) that had just a hint of mint or lime. She always decorated the top to look like a shamrock. Recently, on Kraft.com, I came acrossed the recipe and picture for this cake and so in honor of my Irish Heritage, I would like to use that as our Challenge today. Here is the recipe and you will find the Challenge below...

Lucky Shamrock Cake

Ingredients:
2 2/3 cups Baker's Angel Flake coconut
Green food coloring
3 baked 9-inch round cake layers, cooled
1 teaspoon of lime juice or mint flavoring per cake mix
1 2/3 cups vanilla butter cream frosting (Bottom of page)
Green decorating icing

Directions:
Tint coconut with green food coloring and add few drop of fresh lime juice or mint extract.
Leave 1 cake layer whole; cut 1-inch slice from remaining 2 cakes so that cake fits along curve of whole cake.
Prepare vanilla butter cream frosting. Using small amount of frosting to hold pieces together, arrange whole cake at top of serving tray. Place other 2 cakes along lower edges of whole cake, fitting cut ends along curve. Place 2 small slices between 2 layers as stem.
Frost cake with remaining frosting. Sprinkle with coconut. Using decorating icing, outline the cake.
Makes 12 to 16 servings

***Vanilla Buttercream Frosting***
1 (16-oz) package powdered sugar (about 4 cups)
1/2 cup (1 stick) margarine or butter, softened
3 Tbsp. milk
2 tsp. vanilla
Beat sugar, margarine, milk and vanilla with electric mixer on low speed until smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls, until of spreadable consistency.
Makes about 2 1/2 cups frosting

My Challenge to you is to use the Irish Colors of Green & White to create a page, LO or DPS. You can use sprinkles of green, shamrocks or anything else to show an “Irish Blessing” (hint.... hint)

Please remember to upload using the keywords.... SCS52WK11

You can find my samples here... "Blessed By The Irish"

"A Touch of Spring" - Inspirational Challenge

I was asked to be the Guest Host for today's Inspirational Challenge... So no food today, I get to share with you all another one of my loves... And at this time of year, I get really bored with the drab colors of Winter and I start to get the itch to get out in my garden and fill my heart with the touches of Spring. Also at this time of year, my Irish heart starts longing for new tapestries to hang on my walls.

So my challenge to all of you is for you to create a wall hanging (LO, page or DPS) using any the spring style colors, designs and/or inspiration that you get from my favorite tapestries at the following web site: Simply Tapestries

You can view my LO here.... B's Birthday Bash

Don't forget to upload your treasures using the keyword: IFC29
And you can view the Gallery here...

Remember to come back here and post a reply with a link to your page so that we can leave you lots of comments! I can't wait to see all of your inspirational Touches of Spring....

"From The Pantry" Challenge #3

Good Morning Friends... "From The Pantry"

SCS: 52 Week / Thursday Challenge #7

I like to think that Valentine's Day is for the Love of My Life.... And because I have several, between my Husband and my boys, I always feel like I have to make a choice. So for my February Challenge to all of you, I am going to give you a choice.

You can choose Challenge A ~
Which will be like the Sweetheart Chocolate Lollipops:
You need to use a brown base, White or Cream DP with Red and Pink Accents

OR

You can choose Challenge B ~
Which is like the Jell-o Cupid Cups:
You need to use a red base, White or Cream DP with Chocolate Accents


Chocolate Lollipops
Prep Time: 20 min ~ Total Time: 2 hr
Makes: about 2-1/2 doz. or 30 servings, one pop each

Ingredients:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup* (1-1/2 sticks) butter
2 cups sugar
3 * eggs
1 tsp. vanilla
2 cups* flour
4 squares BAKER'S White Chocolate, melted
* Assorted Valentine sprinkles

Directions:
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.
SHAPE dough into 2-inch balls; insert lollipop stick into each ball. Place, 2 inches apart, on greased baking sheets.
BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Drizzle with chocolate; decorate with sprinkles. Let stand until chocolate is firm.


Cupid Cups
Prep Time: 15 min ~ Total Time: 4 hr 15 min
Makes: 8 servings, 2/3 cup each

Ingredients:
1 square BAKER'S Semi-Sweet Chocolate, melted
2 cups* boiling water, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1-1/2 cups* cold water, divided
ice cubes
1 cup* thawed COOL WHIP Whipped Topping
Decorations: assorted Valentine sprinkles and candies


Directions:
DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.
MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

The Recipes are from Kraft at www.Kraft.com


My samples are:








The Keyword is SCS52WK07

Next....

Here is my next round of 365's.......

365 Days - Jan. 23 -24

365 Days - Jan. 21 - 22

365 Days - Jan. 19 -20

More 365 Daily's....

I have week #3 of my 365 daily journal finished and finally uploaded. Here are my pages...


365 Days - Jan. 17-18

365 Days - Jan. 15-16

365 Days - Jan. 13-14

365 Days - Jan. 11-12

More 365 Daily's....

Okay... Here are my pages from Week #2...


365 Days - Jan. 9 -10


365 Days - Jan. 7-8

365 Days - Jan. 5-6

"Daily Moments" - 365 Days a Year!

Here are my first six pages in my 365 day journal using stamps, scraps and stuff from my stash...


365 Days - Jan. 3-4

365 Days - Jan. 1-2

365 Days - Jan. Cover

52 Weeks / Sketch #1

I have chosen an awesome website entitled "52 Weeks / 52 Sketches" which will be my challenges and my guidelines for my 52 Weeks book of "Treasured Moments: 25 Years Together"

So for your viewing pleasure... Here is my first completed LO.




If anyone is interested in the website for these challenges... please click the blingie at the right.

52 Weeks -VS- 365 Daily

I have been putting more and more thought into both Challenges and trying to decide which way I would like my approach to be. Some things that I kept asking myself was...

• DO I have time to commit to this Daily
  
• DO I want to scrap that many pages of myself
• DO I want it to be just "ABOUT ME!"
• DO I want to make every page 12 x 12
• DO I want to have both Challenges going at the same time
• Do I want to keep the two Challenges separate
  
• DO I want to incorporate them together into one.

After two full weeks of doing a little scrapping, checking things out and drawing inspiration from others around me. I have decided to keep them separate.

My 365 project will be a 5 x 8 daily scrapped page, including words of wisdom, favorite photos, poems and journal thoughts. Just what ever strikes my fancy for the day.

On the other hand... My 52 week challenge will now be full 12x12 pages mostly hybrid-digital LO's. I still like my original thoughts of my 52 weeks being about the precious "Alone" time spent over the past 25 years with just my DH. I still feel very strongly that by the end of the 52 weeks I will still want to have these pages printed into a book for my DH. There fore, my the need to create some awesome hybrid style Lay-outs.

"From the Pantry" Challenge #2

At this time of the year our family is usually so full of Party Food and we start to settle into our New Year routine and goals. We like saucy comfort foods and easy desserts. So, for this challenge, I decided to give you an easy one... In honor of a New President, Goals, Diets and the New Year, I have chosen a fun and easy dessert.

Festive Meringue Desserts

Prep Time: 15 min Total Time: 1 hr 10 min Makes: 6 servings

Ingredients:

4 egg whites

3/4 cup sugar

1 tsp. vanilla

1 cup sliced strawberries

1 cup blackberries

1 cup Semi-Sweet Chocolate Chips melted

3/4 cup thawed Whipped Topping (Cool Whip)

PREHEAT oven to 300°F. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Blend in vanilla.

SPOON or pipe meringue mixture into 3 (4-inch) rounds onto each of 2 parchment or foil-covered baking sheets. Use a large spoon to make a large indentation in the center of each round, building up the sides of each round as much as possible.

BAKE 1 pan at a time on center oven rack for 55 min. or until dry and golden brown. Remove from oven; cool completely on baking sheets. Carefully remove meringues from parchment.

TOSS berries together; set aside. Place chocolate in small microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Just before serving, fill meringues with the berries and whipped topping. Drizzle with chocolate.

Your Challenge is to create a scrapbook page or two using Red, White & Blue, Skinny or Small Photos, and you must includes some sort of list or record. Either goals, diet tracker, important thoughts or feelings.

Blog Candy prizes will be awarded to the 2nd and 52nd comment writer... Good Luck!

Also if you are a member of SCS and will be posting your page there, please use the keyword

SCS52WK02

"From The Pantry" Challenge #1

My DH is from CA and the Rose Parade is a big part of his Family's Tradition.
The #1 Family Treat that we have every New Years Day for Brunch while we watch the Rose Parade is what has usually been called...

TOAD-IN-THE-HOLE

What You Need:

12 slices of bread (two for each person)
1 Tbsp. margarine, softened
1 cup Shredded Cheddar Cheese, divided
6 eggs
6 slices Bacon, cooked, crumbled


What You Need to do:
PREHEAT oven to 400°F. Cut hole in center of each of 6 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.


What Your Challenge Is:
Create a one photo LO with the picture in the center. Please leave enough white space around the picture to make it look like the baked egg in the center.
Sprinkle the outer edges of your LO with remaining bits of paper, DP's, confetti, embellishments, ribbons, brads and or buttons.
Bake (journal) a 15 to 20 word tag that can be added to your page. You may use hidden journaling if you choose.

Here's my Example:

Happy New Years!

I wanted to start the New Year off the right way! So here is my very first card of the year to say thanks to all my Friends. We had a great 2008 / And it's looking mighty fine for 2009!

THANKS EVERYBODY FOR BEING MY FRIEND...

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!!!!!