Monkey Bread Recipe

I needed a sweet treat one day and I went on a search for a cinnamon yum. I used to make something similar as a kid, but couldn't remember the exact measurements of sugar and cinnamon. Warning, once you start you won't be able to stop eating these little bites!

1 can Pillsbury Grands biscuits
1/4 cup granulated sugar
1 Tbsp. cinnamon
1/2 stick of butter

Directions: Grease a pan. Open can of biscuits and cut each biscuit into four pieces. This should give you 24 biscuit pieces. In a bowl, melt the stick of butter and in a separate bowl combine the sugar and cinnamon. Take each biscuit piece and dip it into the butter, then roll into the cinnamon/sugar mixture before placing it onto your greased pan. After all biscuit pieces have been placed on pan, bake at 350 degrees Fahrenheit for approximately 10-12 minutes (or until biscuits look done). Allow to cool before serving.

Serves 12, 2 biscuit pieces per serving (not enough if you ask me).

Boy vs. Girl

I haven't crafted too much since the boutique, but I had two great excuses to dust off my paper cutter and make a few cards.
I made this one for a baby shower I went to. I love this stamp set C1359 Sweet Baby! It's one of my favorites. I also used the Creative Basics Cherry-O paper. For the center of the flowers I used matching accents in buttons, brads, and sparkles.

My little guy is turning 6 next week! He wanted to only invite two friends to his party so I figured making them would be easier. He chose the robot and I did the rest. The robot is from the stamp set Little Boys (retired). The lettering is the stamp set Celebration Labels (retired). It's very simple (boys don't care about crafty things), but I like how it turned out.

Fiesta Ravioli

I thought this would be something different the our usual italian meal. It turned out really well. The kids ate it and hubby liked it too. It was especially yummy when you got a big bite of cheese to go with your Ravioli! I got this recipe from http://www.sisterscafe.blogspot.com/.

Fiesta Ravioli
1 package (25oz) frozen beef ravioli
1 can (10 oz) enchilada sauce
1 jar (8oz) salsa
2 cups shredded Cheddar-Monterey Jack cheese
1 can (2oz) sliced black olives drained (optional)
sour cream and lettuce for garnish

Cook ravioli according to package directions. Meanwhile, in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli, add to sauce and gently stir to coat. Top with cheese (and olives, if desired). Cover and cook over low heat for 3-4 minutes or until cheese is melted. Bring to the table and enjoy with lettuce and sour cream. Apporx. 6 servings

Studio J

Studio J is here! What is Studio J you ask? Well, Studio J™ is an online design software that allows you to create custom-printed two-page layouts you put in your albums. There is no software to purchase and install; instead, simply log in to Studio J from my website juliescott.myctmh.com and start designing your layouts! You can create and immediately purchase your layouts, or you can save them for later completion and purchase.

Close To My Heart has put together a great introductory offer:
For 5–9 layout purchases: You will receive a pack of 5 Memory Protectors free!
For 10–20 layout purchases: You will receive free shipping/handling plus a free pack of 5 Memory Protectors for every 5 layouts in their order.

Go HERE to try it and tell me what you think. Email me or leave a comment. I’ll choose at random a comment or two to get some fun new products!