Monday, August 31, 2009

Another Scrapbooking Retreat!

Join us on Saturday September 26th for an all day crop! We will be working on 6 layouts and 8 cards (see below). It will be held at my home. We’ll begin at 10am and end at around 5ish. Come and go as you need. If you’d like to work on your own projects you can do that too! To get a closer view of all the layouts go to my website at under the artwork tab.

The cost is $45 which includes 6 layouts (12 pages), the use of my stamps & Inks, and a yummy lunch!
If you would like to come and enjoy a day to scrapbook with your own supplies, the cost is only $10 and will include lunch and the use of my supplies.
Are you not able to attend, but would like the layout supplies and instructions? No problem! The cost is still $45 and will include a free gift.
Space is very limited, so call and email all your scrapin’ friends and get signed up as soon as you can! Sign up and prepay by September 16th. The first TWO people to sign up and prepay will get FREE page protectors for their pages!
If you have any questions or would like to reserve your spot leave a comment or email me at

Fall Idea Book Is Available! Call or email me to get your free copy while supplies last!

Christmas Layout

Snowman Layout
Birthday Layout
4 Cards

School Layout Out

Thanksgiving Layout

4 Cards

Wednesday, August 26, 2009

Coming Soon!

A GIVEAWAY is coming soon (in less then a week!)

Monday, August 24, 2009

Italian Crockpot Chicken

I made this yesterday for my in-laws. They come over once a month to have dinner with us. They really enjoyed it. Chloe even ate the chicken!

Italian Crock Pot Chicken
5 boneless, skinless chicken breasts
1 cans cream of chicken soup, 11 ounces
1 package cream cheese, softened, 8 ounces
1 package Good Seasons Italian Dressing mix
4 cups rice

Put chicken on bottom of greased slow cooker. Combine soup, cream cheese, and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Shred chicken with forks in the crock pot and let sit for a few minutes before serving. Cook rice according to package directions. Top rice with chicken and sauce.

Side Note: Instead of rice I cook egg noodles and top it with the chicken and sauce. I also added frozen peas (defrost in microwave before adding) at the very end and Josh really liked how it added more flavor.

I originally got this recipe from

Wednesday, August 19, 2009

Pineapple Pork Skewers

There is kind of a funny story with this one. I found this recipe on Real Mom Kitchen blog and wanted to try it. Problem is, we don't have a grill. I called my neighbor and asked if I brought the food if we could use thier grill. We even grilled some corn. Everyone said they liked it. Thanks to my cute neighbor for the picture of her plate, I forgot my camera.

Pineapple Pork Skewers

One 20-ounce can of pineapple chunks in their juice, drained and juice reserved (I used fresh)

1 clove garlic, smashed

2 tablespoons soy sauce

2 tablespoons finely grated fresh ginger(I left this out)

2 tablespoons vegetable oil

Salt and pepper

1 1/4 pounds pork loin, cut into 1-inch cubes

In a resealable plastic bag, combine the pineapple juice (set aside the pineapple chunks), garlic, soy sauce, ginger and oil; season with salt and pepper. Add the pork and let marinate at room temperature for 30 minutes. Makes about 8-10 skewers.
Preheat an outdoor grill or grill pan to medium-high. Meanwhile, thread the marinated pork and the pineapple chunks onto skewers. (If your using those bamboo skewers make sure to soak them in water for 30 minutes before. This keeps them from catching on fire) Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.

Stay tuned for another giveaway coming soon!

Friday, August 14, 2009

Country Egg Scramble

This would be an awesome thing to make for a weekend brunch! We really enjoyed it!

Country Egg Scramble
6 to 7 (medium sized) new red potatoes, cubed
8 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
6 slices bacon
1 cup cheese (whatever variety you like)

Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside. In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you're gonna cook them in the bacon grease left in the pan. Cook potatoes in grease 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring ( I scrambled the eggs in a different pan, then added it all together). Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese.

I got this recipe off of a blog. I couldn't find the origianl post, so I wasn't able to link it for you. Try it and enjoy!

Tuesday, August 11, 2009

Last Minute Pizza

Some nights at our house dinner doesn't happen as planned. By throwing some ingredients together I had on hand we made Pizza's. They actually turned out pretty good. Jonathan liked them so much he had seconds.

Last Minute Pizza

English Muffin - One for each person, this will make two mini pizzas. I highly recommend toasting them first. It adds a little crunch.

Pizza Sauce - Tomato sauce with Italian seasoning added and a surprise ingredient, a sprinkle of brown sugar.

Toppings- Anything you can find. We enjoy bacon and pepperoni on ours. You can even mix up the cheeses if you don't have mozzarella. I used a mixture of Swiss, mild cheddar, and Parmesan.

Sunday, August 9, 2009

Cafe Rio Sweet Pork

I got this recipe from a friend who made it for Bunco night. It became an instant hit with everyone there. She was also kind enough to make it for a special birthday lunch she hosted for me. Ever since I've been making it and sharing with others who love it as much as we do.

Cafe Rio Sweet Pork

6lbs pork 1 16 oz salsa (from the bottle)
1 can coke (don’t use diet) and we've also used Dr. Pepper
2 cups brown sugar

Cook Pork in crock pot overnight on LOW half way submerged in water. In the morning (I'm warning you, it will stink but all will be better by evening) drain off water, shred, add remaining ingredients, and cook on low all day.

Cilantro Ranch Dressing
1 buttermilk ranch packet (make as per package recipe)
2 tomotillos
1/2 bunch cilantro
1 clove garlic

Mix All together in blender and chill

I like to eat mine like a salad. Josh likes to eat his as a burrito. Other items we like to add are black beans, corn, and rice. This time Josh begged me to find the rice recipe from Cafe Rio too. I googled it and this is what I found:

Cafe Rio Rice
4 cups water
4 teaspoons chicken bouillon
4 teaspoons garlic-minced
1 can green chilies- or equivalent fresh (I didn't add this)
1/2 bunch of cilantro
3/4 teaspoon salt
1 Tablespoon butter
1/2 cup onion
2 cup rice

Blend cilantro, green chilies and onion together in food processor (I didn't do this part, I just threw it in with the rest of the ingredients). Bring water to a boil and add all ingredients, simmer covered 30 minutes.

This recipe makes a ton of rice so I halved it and we still had a lot left over.

Wednesday, August 5, 2009

Reese's Brownies

I found this idea on a blog I like to frequent Real Mom Kitchen. I thought this was such a great idea. I tried it, and they were so yummy!

1 brownie mix (The 9 x 13 size)
1 (12 oz bag) Reese's miniature peanut butter cups

Open up the peanut butter cups, (try not to eat to many!). Cut each peanut butter cup into fourths. Mix the brownie mix together according to package directions for cake like brownies. Mix in 1/2 of the cut up peanut butter cups and pour into pan prepared according to package directions. Then if you see some pieces of peanut butter cups clumped together in the batter, use a fork to help make sure all the chunks are evenly dispersed. Cook according to package directions, except remove 5 minutes early from oven. Evenly sprinkle the remaining cut up Reese's over the brownies. Return brownies to oven for the remaining 5 minutes or until they pass the toothpick test. Cool and cut into squares.

Tuesday, August 4, 2009

Finally A Winner!

Yeah! Breanna emailed me and claimed her prize! She'll get to choose from 4 different stamp sets worth $22.95! Thanks for all those that entered!