A Laura Inspired Gift

Hello and long time no post. We are so delighted with the amount of recipes we have gotten in, and of course the projects that we have been able to share in our news letter. We thank you all for your participation !!

There have been several questions as to what the tickets are for that we have been sending out. We along with Laura of  Following The Paper Trail and Kathryn of Kathryn Scraps are hosing a New Years Eve and New Years Day Bash. During those two shows, Laura and Kathryn will be announcing the names of the prize winners from the blog sign up,  then in addition to those gifts, Barrie and I will be drawing names from the tickets for more prizes. We will be posting the names of the winners from the tickets in the Chat as well as sending an e mail to those who have won. We have some great prizes that have been donated by our suppliers and each of us are providing a number of prizes as well. There should be a lot of gift giving going on, and we anticipate that we will have a wonderful time !!

I have to thank Laura for her Message Center Project, as it the perfect gift for my Daughter in Law who has been searching for something like this to put on her Fridge.  I made a few changes to the project but for the most part left it the same.  I have a couple more additions to the picture as shown but this is it

I had been dying to use the chalkboard paint that I have been hording, so instead of the acrylic it is a chalk board !!  I love the Tim Holtz Grunge Blocks For the word Memo at the top and his tutorial of how to use them is wonderful.

I added a little cover to one of the cubbies to hold the mini staples so they would not fall out.

I have gotten some hefty magnets for the back as well as a picture hanger so she can decide how best to use it once she gets it home.

This is the perfect gift !! Thanks Laura !

We want to wish each of you a very Merry Christmas and a New Year filled with Love and Laughter.

Carol & Barrie

Memory Box Dies and My Yummiest Recipe

YaHoo!  We finally got in our Memory Box dies and I am sorry to announce they are pretty much gone already. We do have several still available so please check the store. If there is one you want and it is out of stock...please email us thru the store and we will put you on the growing list of people waiting. This way you won't miss out when they come in late next week. We really suggest that you do get on the list because some of  this last batch were gone within 4 hours.
We do have all the supplies needed for the Spinning card Kathryn of The Scrap Beach is doing next Thursday. So you can find those in the store

As I have been promising...here is a fabulous twist on traditional Pecan Pie. Once I made this I never made one the regular way again. I hope you enjoy it as much as my gang does!
'nite all, Barrie & Carol

Pecan Cheesecake Pie


1 Deep dish pie crust
1 8oz pkg cream cheese softened
4 lg eggs
3/4C sugar divided (1/4 & 1/2)
2tsp vanilla divided
1/4tsp salt
1 C Light corn syrup
1 1/4C chopped pecans

>Beat cream cheese, 1 egg, 1/2C sugar, 1tsp vanilla and salt at med. speed with electric mixer until smooth. Pour into pie crust.
Sprinkle evenly with chopped pecans
>Whisk together corn syrup and remaining 3 eggs, 1/4C sugar and 1 tsp vanilla; pour over pecans. Place pie on baking sheet.
> Bake at 350 degrees on lowest oven rack 55-min or until done. Cool on wire rack. Best chilled and served the next day.

New Year's Bash News and More Recipes

WOW! The New Year's Eve sign ups for the prizes are off to a whopping start! In just four days we had as many entered as we did for a total last year. Do you think this is going to be fun ...or what?

Our sponsors are so generous. We are thrilled with the response from so many of the vendors. We'll be listing the prizes on the Bash Blog as soon as everything is in. We will know then how many prizes we will be giving away. For all of us that is the most fun part of the party!

A very important reminder ...you will be hearing all of us repeat this several times until the Bash Day. It will really help if everyone logs on to the UStream channel all throughout the day. Even six hours early and just stay logged in. You may want to check every so often to make sure you are still logged in. This will help so that everyone isn't trying to get on at the same time. That always causes people to get booted out and slows everything down. We want to do everything we can to keep UStream happy and functioning wonderfully thru the nite and next day.

We have gotten in some new recipes and one of these from Margaret Ann Moffat (aka heavenlymam) looks so dangerous! We want to hear from those of you who try this. I can't wait!!

Choc Mug Cake


1 coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg - whisked
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts (optional)
Small splash of vanilla

How to make it
________________________________________
• Add dry ingredients to mug, and mix well .
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if using) and vanilla, and mix again.
• Put your mug in the microwave and cook for 3 minutes on high.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake any time of the day or night.
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Here are a few sent in by our own Gentleman Crafter Jim Hanks. Not only does he craft ...but he cooks too!
These look real yummy and very South West!  Thanks Jim!
Easy Chicken Tetrazzini without Olives

1 med. package thin spaghetti
3 cans Cream of Mushroom soup
3 cans Cream of Chicken soup
5 chicken breasts fully cooked
2 cups of cheddar cheese to cover

Boil noodles according to package directions. While pasta boils, shred chicken and combine soups together in large bowl. When pasta becomes al dente, drain and add into soup mixture. Pour into a greased 9 x13 casserole dish. Bake at 350 for 30 minutes


Football Dip

4 8oz. packages of cream cheese
1 can Rotel tomatoes mild or spicy
1 pound breakfast sausage
Fry sausage and drain
Add Rotel and cream cheese to Crock Pot and stir in sausage. Heat until cheese is melted and warm.


Chicken Cheese Soup

Boil 4 chicken breasts and 2 Tsp. salt in water. When done reserve liquid. Cool chicken and cut up. In a skillet melt 1 stick butter. Add 1 cup chopped onion and three chopped celery stalks. Sautee until soft. When done set aside. Cook 1 package of large elbow macaroni in reserved broth. When macaroni is done add onions celery and cut up chicken. Add enough water and chicken broth to almost fill pot. Add 1 pound Velveeta cheese chopped up. Cook until cheese melts stirring occasionally. Test for more salt if needed.


Mom’s Chocolate Pie

In a sauce pan heat together 1 cup sweet milk, 1/2 cup of coco and butter about the size of an egg. Beat yolks of two eggs add to milk mixture. Add I cup of sugar to mixture. In a separate bowl dissolve 2 tsp. of corn starch in milk. Add a pinch of salt, 1 tsp. Vanilla. Stir into the heated milk mixture. Cook until thick. Pour in baked pie shell. If desired use the two egg whites to make meringue.


Jim’s Favorite King Ranch Casserole


1 can cream of mushroom soup
1 can cream of Chicken soup
1 can Rotel Tomatoes with Habaneras ( I like it HOT!)
½ cup Chicken broth
2 cups diced chicken fully cooked
12 corn tortillas torn into pieces
½ cup chopped onion
2 cups shredded cheddar cheese
Salt, pepper and garlic flakes

Preheat oven to 350. Mist a 9x13 casserole dish with non-stick cooking spray. Blend soups, tomatoes and chicken broth together. Layer half the chicken, tortillas, onion, cheese and soup mixture into casserole and sprinkle with salt, pepper and garlic flakes. Repeat layers ending with shredded cheese.

Bake 1 hour uncovered.


Jim’s Very own Hot Sauce!!!

In a blender add the following and blend until smooth. Grab some tortilla chips and a margarita and your good to go!

1 Large Can Peeled Whole Tomatoes
2 or 3 Jalapeños
1 White Onion quartered
Handful of Cilantro
2 Heaping Tablespoons of jarred Minced Garlic
Dash of Seasoning Salt, Pepper, Course Salt, Lime Juice


Hope everyone enjoys all the recipes from all over the country and from our ladies overseas. Thanks to everyone that has submitted some for us to try. It would be fun to hear who tries what ...so let us know!

I'll be back tomorrow with more updates and my recipe for Pecan Cheesecake Pie!

'nite all, Barrie & Carol

BLOG Is OPEN For Sign-Ups!!

Okay...it 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...
...Later,
     Barrie

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



BEEF IN ONION GRAVY


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

Ingredients

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

Directions

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
scallions

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

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 ...here 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

KENTUCKY CAKE

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.

CREAM CARAMEL ICING

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

Dressing-

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

HAM LOG

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.
Enjoy!
submitted by
Debra Renwick aka Msdebren

DILL DIP

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.
by
Debra Rewick