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!!!!!