I have been a bad blogger lately due to VBS at church. It was a great week, 23 kids saved, but I am so glad it is over!! So happy in fact that I want to give a wallpaper packet away. Leave a comment on this post and I will draw at least one winner on Friday the 3rd. The packet contains 30 sheets of wallpaper( most of them 12x12), vintage poetry and hymns, 2 pages of clip art, old buttons, lace and crocheted flowers. Maybe a few extra surprises in there as well. I have pics of the giveaway but I can't seem to get them to upload so I will post the pictures as soon as I can. Don't forget I will draw the winner on Friday Aug. 3rd.
My 3 boys go back to school on Mon of next week, YAY!! I love being an at home mom but this summer seemed to go on forever. I have been teaching myself knitting which is another reason I haven't been posting, once you get on a roll you don't want to stop. I will be posting pics of that project as well. If you are a knitter or crocheter and would like to get some very pretty patterns go to www.garnstudio.com. I love it all, and the prices on the yarn seems better than getting it here in the states as well.
I will be back after supper to post pictures, I hope.
Monday, July 23, 2007
Friday, July 6, 2007
Scrap Night
Tonight is Scrap Night at church from 6-11pm. Can't wait, this is my "away" time and I have so much to work on. Last month I got 2 pages made, it's kinda hard to complete a page when you are running around looking at every one's "stuff" and talking 90 to nothing! So tonight is SERIOUS BUSINESS, :). Well, I will try to get down to business, anyway. Packing to go is like going on vacation, I have a mess everywhere trying to figure out what I might use. All the girls made fun of me taking 4 trips to the car to haul it all in the last time so I may just make 5 tonight. A friend of mine that sells Stampin Up will be there to set up a booth so I will probably have pics to show you. I can't seem to resist new stamps, even tho' I have drawers full now that I haven't even mounted. It is really very sad, and my husband wants to kill me everytime he sees one.
On to other things, I have been working on an amigurumi bunny. This will be my first attempt at changing a pattern in crochet. I like to play it safe and go exactly by the book most days but the first bunny I did by this pattern turned out so small that I thought I would tweak it a bit. I would really love to know how to make the body and legs as one instead of attaching them at the end so if someone out there can tell me that I would love them forever!! I took pics this morning but can't get them to upload so I will be back later today to show you the bunnies. Maybe someone can tell me what to do to make them cuter!
I hope everyone had a great Independence Day!
On to other things, I have been working on an amigurumi bunny. This will be my first attempt at changing a pattern in crochet. I like to play it safe and go exactly by the book most days but the first bunny I did by this pattern turned out so small that I thought I would tweak it a bit. I would really love to know how to make the body and legs as one instead of attaching them at the end so if someone out there can tell me that I would love them forever!! I took pics this morning but can't get them to upload so I will be back later today to show you the bunnies. Maybe someone can tell me what to do to make them cuter!
I hope everyone had a great Independence Day!
Monday, July 2, 2007
I posted pics below of the 4 bookmarks I sent out to my swap partner, Betty and the host of the swap Phyllis. If you 2 haven't gotten these yet you may want to quit reading. I had so much fun making these and thought I would try to make some for my etsy shop. Within the week I will have different styles and different season bookmarks listed so make sure you check back. Of course the Patriotic ones will stay year round because well all of us in the states should be Patriotic all year round not just on Independence Day. I will try to post a few more pics later today, now I am off to the bank.
Sunday, July 1, 2007
Tea Party Goodies
I am so late getting these posted but I did want to share what Jessica sent me. We participated in the Partea Time Swap by Risa and Jessica was my partner, she was so prompt in getting my goodies to me. I, on the other hand, was a "deadbeat" and was late getting my gift to her in the mail. I do hope she enjoys hers as much as I have enjoyed mine. The picture is kind of dark but I think if you click on it, you can see a little better. Of course, you will also see that my kitchen was not completely painted at the time. We have new countertops coming in and as soon as all of that is done I will post new pics.
Saturday, June 30, 2007
Berry Buckle-YUMMY
I just had to share with you what our dessert was last night. I have a friend that sells Tastefully Simple and she talked me into buying this. It was "YUMMY"!!!! We didn't even have ice cream to go with it and we still wanted to slap somebody. My nephew is here with us today- so I have 7 year old, 6 year old, 3 year old and 2 1/2 year old boys with me today and.. well do I have to explain more. They all had to potty off the front porch when Luke first got here, I guess it was marking the territory or something. Hope everyone has a great weekend.Wednesday, June 27, 2007
Season's Best Recipes
We will be having the chicken salad like this because the boys would freak out if they saw it like the pic on top. Either way this is so good!!!!
I have been working on my bookmark swap today but now have to start on supper. I thought I would share with everyone exactly what we will be having tonight. Of course both recipes come from Pampered Chef so I have taken their pics for you to see. The main dish is
The Pampered Chef ®Jerk Chicken SaladRecipe
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves
In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.
Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.
Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
Cook's Tip: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves
In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.
Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.
Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
Cook's Tip: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.
The second recipe is this:
The Pampered Chef ®Lime-Berry Mousse TrifleRecipe
4-5 limes
6 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 ounces) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 ounces), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish (optional)
Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper®. Slice strawberries with Egg Slicer Plus®. Place berries in Small Batter Bowl.
Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.Any flavor of sherbet can be used in this recipe, if desired. Coat additional lime slices with sugar for a pretty garnish.
4-5 limes
6 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 ounces) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 ounces), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish (optional)
Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper®. Slice strawberries with Egg Slicer Plus®. Place berries in Small Batter Bowl.
Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.Any flavor of sherbet can be used in this recipe, if desired. Coat additional lime slices with sugar for a pretty garnish.
I thought I might share some of my recipes from time to time if anyone is interested. If I receive enough comments I will start doing that once a week. Hope everyone has a great night!!
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