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Tuesday, October 25, 2011

More Good Stuff

Hi All,
Sorry we haven't had time to post more but we have been collecting your recipes for the Recipe Album that Kathryn from The Scrap Beach has been making. I will put this batch up and then the others later this week.

We also have a shipment of the Tim Holtz Fall Limited Edition inks in stock and more coming later in the week. Once these are gone...they are gone. So get what you want now! The Holiday Special Edition ink sets are due to ship out on Nov 1st. So keep checking the store and blog. Carol will post it in the News Letter as well.

The Holiday Projects are shaping up nicely. I have been brainstorming with Laura on a couple in particular and I think they are going to be AMAZING! Her ability to turn a mere thought into a reality just blows my mind. We are going to have lots of fun this fall and winter so get all your supplies organized and get ready to CREATE!
Kathryn's schedule will have to stay light and flexible until they know when they are moving. Once they get settle we will have her projects and schedule firmed up. We will keep you posted  on what she will be doing.

We have more recipes to post so you can fill up the Album for a gift . Check back ...there are a few more family favorites from our gang...

Back soon,
Barrie & Carol
Honey Chilli Chicken Wings

1 large onion quarters (I tend to roughly chop the onion)
2 fresh red chillies chopped
half to one tablespoon dried chilli flakes
2 tabs soy sauce
2 tabs Honey
Olive oil
1 kg/ 2lb chicken wings

(for the health conscious remove skin and replace honey with artificial sweetner)
pre heat oven 200oC / 400oF
brown chicken wings in olive oil
add chillies
when you cannot breathe anymore (lol) add onions fry 2 min
pour over soy sauce and honey stir well
take off heat stir for a minute or two
pour into oven proof dish
cook for about 20 mins until cooked
Chocolate Mousse with no Raw Egg

150g mini marshmallows (5.5 ounces approx)
50g soft butter (rounded up to 2 ouncces)
250g ood dark choc min 70% cocoa chopped into small pieces (rounded up to 9 ounces)
284 ml double cream (heavy cream) (10 ounces)
1 teasp vanilla extract

with a gentle heat melt marshamallows, butter, choc stirr occasionally
remove from heat
whip cream and vanilla extract until thick and fold into choc mix until smooth mix seen
Pour (or scrape) into 4 large glasses/ramekins or 6 smaller ones and chill
eat the sooner the better -

*hide the bowl as it is cook's perks to cleanit lol
These recipes were submitted by
Margaret Ann Moffatt  aka
Here is a recipe that is a favorite of my family in the winter. I hope I wrote it so it makes sense.

Chicken and Dumpling

2 cups flour
1 egg
1/2 teaspoon salt1
5 Tablespoons real butter
1/2 cups milk
2 quarts chicken broth
1 chicken (about 3 lbs)
1 cup diced bell pepper
1/2 cup diced onion
1/2 cup diced celery

Mix first 5 ingredients. Roll out to about 1/8 inch thick and cut into 1x3 inch strips. Dust with flour. Cover with waxed paper and let sit for about 2 hours.

Meanwhile, boil chicken in chicken broth or salted water, about 15 mins. with bell pepper, onion and celery. Remove chicken and let cool until it can be removed from the bone. Cut meat into bite sized pieces.

When dumplings are dry, uncover, flip over and dust with flour. Bring broth to a boil. Drop dumplings into boiling chicken broth and cook about 10 minutes. Flour from dumplings should thicken broth. Put the chicken back in the pot and salt and pepper to taste and serve with a loaf of garlic & cheese bread.

Donna Dorner aka

DWD in Atlanta
Cowboy Caviar

1 can black beans
1 can black-eyed peas
1/2C diced red bell pepper
1/2C diced green bell pepper1/2C chopped onion
2 stalks chopped celery
1 clove garlic, minced
1 small can chopped jalapenos
1 can or 2 tomatoes, chopped
3 sprigs cilantro (optional)
1 tsp sweet basil
1 tsp oregano
1/4C apple cider vinegar
1T lime juice

Mix all ingredients in large bowl (not metal) Chill 2hrs or over night for best flavor.
serve with chips. Donna likes Frito's Scoops the best
submitted by Donna Dorner