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Monday, November 28, 2011

BLOG Is OPEN For Sign-Ups!! is LIVE! The New Year's Eve Bash 2012 and Hang Over Party blog is now open for sign-ups for the prize drawings! You can go over to enter but PLEASE READ the instructions carefully and follow them. If you don't follow the instructions your entry will be deleted. I can't stress this enough. We have already deleted about twenty entries this morning. So if you signed up already you should go back and check to see that your name is in there.
We have also had several people enter in the links to their blogs or websites in the box marked URL.  PLEASE! Leave that space BLANK! Your entry will be deleted if there is more info than requested.
Read all instructions carefully and enter only YOUR NAME, COUNTRY & EMAIL ADDRESS.

We have had a huge response so far. In the first 24 hours we had about 400 entries. This year should be bigger and wilder that last year. And we added the Hang Over show for New Year's Day so anyone who missed out on the N.Y. Eve show will be able to catch us on Sunday,  New Year's Day. We haven't scheduled a time on that day yet but as soon as we do it will be posted on all three blogs. So check back for times. Also Laura and Kathryn will be letting everyone know on their shows so you will be updated.

We hope everyone has a great time. We sure are excited to do it again. We had so much fun last year. This year we have so many of the vendors participating and so many more viewers... keep your fingers  crossed that UStream  cooperates!

I'll be back with more info and updates so check back...

Saturday, November 26, 2011

Get Ready For The Next Holiday

Well...the turkey is all picked clean and ready for lunches. We're all weary from the festivities and from shopping (for some of us) and now it is time to gear up for Christmas and right behind it...New Year's. I am still wondering where September went? There is a lot going on in the next few weeks.

This weekend is Carol's 35th wedding anniversary. To me that speaks volumes about a person. She and Dan have been thru raising their family to now, enjoying the rewards in their beautiful grandchildren. I wish them many wonderful years to come...and many more hazelnut lattes. Dan always makes Carol a hazelnut latte while she is mod-ing on the shows. Isn't he sweet??

Laura and Kathryn are working on projects for cards and gift giving. I think they will keep you creating right into the new year. keep checking the blogs for the latest happenings.
We also have a blog set up for you to register for the New Year's Eve Bash and Hang Over Party the next day. We will be posting the link to that blog sometime this weekend so keep checking. The blog will be open for the next three weeks for sign ups. We can't wait. Last year was so much fun we couldn't wait to do it again!

I have some more recipes for your Recipe Albums. These are family favorites of some of our faithful viewers and we thank them for sharing with all of us. You can't beat a tried and true recipe!

I will post more as soon as we have the New Year's Eve Bash Blog live. We will be putting up badges and buttons of our sponsors along with some of the donations and prizes for the two day event. Hope you all will join us for another fun party.
See ya shortly,
Barrie & Carol


1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
2 T onion soup mix
2 T beef broth
1 T quick-cooking tapioca
1 lb beef stew meat, cut into 1-inch cubes (Angus beef tastes the best of what I've tried)
Hot cooked noodles, mashed potatoes or rice

In a slow cooker combine the soup, soup mix, broth and tapioca. Let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6 to 8 hours or until meat is tender. Serve over noodles, potatoes or rice.
submitted by; Heather Carter (aka momofcody)

Crockpot Cheesy Potatoes


2 lb. frozen hash browns
1 12-oz. can evaporated milk
1 10-oz. can cheddar cheese soup
2 Tbs. butter or margarine
1 tsp. salt
1/2 lb. cubed ham
4 oz. cheddar cheese, grated


Place frozen hash browns in crockpot on a low setting. In sauce pan add together evaporated milk, cheese sauce, butter or margarine, and salt. Bring to boil. Pour over potatoes; add ham and mix together. Cook for 3 hours. Add grated cheese and cook for 1 hour.
H. Carter (momofcody)
Chicken Soup
2 chicken breasts

2 and a half pints of cold water (approx)
2 chicken stock cubes
salt and pepper to taste
1 leek (2 if they are small)
2 handfuls uncooked rice (approx)

Place the chicken breasts in a pan and cover with the water (I use about 2 and half pints in the pan I use but a bit more or less won't matter)
crumble the stock cubes into the pan, cover and bring to the boil, simmer for about half an hour then either add the other ingredients (see below) right away or leave aside to cool till next day or later to allow the chicken flavours to develop, I think the soup tastes good whichever way!

If you leave it till later, bring it back up to heat, chop the leek and add to the water and throw a couple handfuls of rice in the pan (I use basmati rice as that is what I use all the time but I don't think it really matters too much) and the salt and pepper to your taste (you can leave this till the rice has fluffed up then you can decide by tasting it how much to add) cover the pan and bring it to the boil then simmer for half an hour or until the rice has fluffed up. You might find if you've been a bit heavy handed with the rice its fluffed up so its not like soup any more however all you need to do is add some more water -I usually add it from the boiled kettle so its as hot as the soup - and let it stand for a minute or two, meanwhile I take out the chicken breasts and roughly chop them into chunks to be put back into the soup to serve it. And that is it. Its so so easy and quick and is as tasty and filling as could be! Serve with some crusty bread and its a meal in itself.
submitted by Martine Hamilton (aka marksgran)
Daisy's Yummy-licious Chocolate Cupcakes!

1/2 C. Butter (1 stick)
1 3/4 C. Sugar
1 tsp Vanilla
3 Eggs
1/2 C. Milk
1 1/2 C. Flour
3/4 C. Chocolate Unsweetened Powder
1/2 tsp. Baking Soda
2 tsp Baking Powder
1/4 tsp Salt

Cream softened butter in the mixer. Add sugar and cream again. Add vanilla. Mix. Add eggs and mix until creamy. Add milk and mix well. Add flour, chocolate, soda, powder, salt. Mix until blended but do not over mix.
Bake in a 350 oven for 18-20 minutes for regular sized cupcakes and 14-15 minutes for mini cupcakes.

Cream Cheese Frosting

1 Cube of Cream Cheese
4-6 cups powdered sugar
1/4 cup milk
Mix until you have the right consistency to work with a piping bag.
submitted by Daisy Vilela

Mexican Dip

1 pound of ground beef 1 Jar salsa
8 plum tomatoes 1 pack Velveeta Medium

soften 1 pack of cream cheese
put on the bottom ~spread deep dish
Sprinkle taco mix-jalapeno
Cover meat mixture with chopped Velveeta cheese cubed on top
Layer tomato (cubed) scallions
Microwave 10 min. High
Use Jalapeno if you wish.

Buckeye Balls

1 1/2 cup Peanut Butter
1/2 cup unsalted butter room temp.
1 teaspoon vanilla
1 pound conf. sugar
6 oz. semi-sweet
23 tablespoons solid veg. shortening(crisco)

Line baking sheet with wax paper
Mix in bowl~peanut butter, vanilla and powder, sugar and butter with hands to form smooth dough~
shape into bite size balls
Place on waxed paper-place in refg.

In double boiler melt 6 oz. sweet choc, shortening (do not boil) when smooth pour into small
measuring cup. Remove balls from reg. insert toothpics-dip into choc. 3/4 way return to wax paper
choc. side down remove pick.
Refrig. 30 mins or more until choc. is firm, not sticky
To store remove balls from waxed paper. Place in container with wax paper in between. You can freeze
them, too.
submitted by Zandra Cudney

Sunday, November 20, 2011

A Few More For The Recipe Albums

Hi Ladies and our Distinguished Gentlemen.,

Isn't that terrific that we have such talented men in our ever expanding bunch. We love having you guys and we love seeing what you can do with some paper and glue. Simply amazing. If you haven't seen it yet ...check out the post on Tim Holtz's about Jim  Hankins -Mendoscrap  and check out the robot Jim made inspired by Laura Denison's Clock Pattern. He is truly a gifted artist.

As promised are some more recipes for the Albums both Kathryn and Laura have designed. I will put the rest up this weekend along with all the info and links for the New Year's Eve Bash and Hang Over Party... so please check back. There is lots of info coming in the next few posts!
'nite, Barrie


½ cup shortening (part butter for flavor)
1-1/4 cups sugar
2 eggs
2-1/4 cups cake flour or 2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 cup coarsely chopped nuts
1 tsp. vanilla

Cream shortening, adding sugar gradually and cream thoroughly. Blend in 2 well beaten eggs. Sift flour once before measuring. Sift flour, baking powder and salt together and add to creamed mixture alternating with the milk. Add nuts with the last addition of the flour. Blend in vanilla. Pour into well-greased and floured cake pan. Bake 35 minutes for layers and 30 minutes for loaf in a moderate over 350 degrees.


1 tablespoon granulated sugar
¼ cup cream
6 tablespoon melted butter
3 cups confectioner’s sugar
Melt sugar in a heavy saucepan over low heat until it is medium brown stirring constantly to keep in from burning. Scald cream with butter and blend slowly into the caramelized sugar. Cook until the lumps are dissolved stirring constantly. Remove from heat. Gradually add confectioner’s sugar. Beat until all the sugar is added.
submitted by Darlene Wold

Carmel Corn

22 cups popped corn
1 to 2 cups nuts
2 cups light brown sugar
1 teaspoon salt
½ cup white corn syrup
1 cup butter
½ teaspoon baking soda

Combine brown sugar, salt, corn syrup and butter in sauce pan. Bring to a light boil (this should take 4 to 5 minutes). Add ½ teaspoon baking soda. Be careful. This is the “magic ingredient”. The hot sauce will bubble and expand. Mix in popcorn and nuts. Bake at 250 degrees for one hour stirring every 15 minutes.
D. Wold

Oriental Cabbage Salad
( this is original ingredients)

1 pkg coleslaw from produce dept. (shred a small head of cabbage)
finely chop 3 green onions
crumble a pkg of Top Ramen Chicken flavor noodles , set seasoning pkg aside
2 whole chicken breasts cooked and chopped, I just tear it in small pieces
3 T sesame seeds toasted
(1/2 cup slivered almonds toasted) I use unsalted dry roasted peanuts no need to toast them


1/4 C sugar
1/2 C canola oil
3 T wine vinegar
season pkt from noodle pkg.
add the sesame seeds
Mix till sugar is mixed well

When ready to serve the salad combine the ingredients in large bowl. Mix/toss
do not add the dressing til ready to serve.
submitted by
Judy King


1/2 pkg cream cheese
1green onion, snipped
1 can flakes of ham
fresh ground pepper
1tsp horseradish
chopped parsley
1tbsp lemon juice
dash of garlic powder

Soften cream cheese and flakes of ham with a fork. Blend together all ingredients except parsley.
Form into a ball or a log shape. Wrap in plastic wrap and chill until firm.
Before serving,roll in chopped parsley.
Serve with an assortment of crackers.Grated cheese can be added to the mixture, if you desire.
submitted by
Debra Renwick aka Msdebren


2/3 cup mayonnaise
2 tsp dill weed
2/3 cup sour cream
1/4 tsp paprika
2 tsp onion flakes
1/4 tsp celery salt
2 tsp parsley flakes

Mix all ingrdients together.
Debra Rewick