Monday, July 22, 2013

Bazzill Basics Card Swap - Ambrosia - My Card

I decided to enter the Bazzill Basics Card Swap.  The paper line was Ambrosia by the very talented Margie Romney-Aslett; I love that line, such bright fun colours.  I wanted to make a FAST card, but didn't want it to be too simple or too thick, since I have been making cards for Operation Write Home (a few more and I will have that box in the mail) ...  Karen Burniston to the rescue!!! LOVE, LOVE, LOVE those pop-n-cuts, they make it super simple to make a dimensional card.  Eileen Hull's adorable hydrangeas border die added a fun element on the front of the card.  All of the sentiments are complements of Stephanie Barnard, I used one of her Sizzix framelit dies with stamps and several of her Stamps of Life stamp sets.  Here is all it took to make this card.  I hope you like it! :-)

I really wanted to add hydrangeas to the front of the card ... they are one of my favourite flowers ... stay tuned, you might see them appear in a blog post soon! I had a lot of fun incorporating dies from my three favourite Sizzix designers.

If you are in the area stop by Scrapp'n Savvy and pick up your Sizzix dies, then come crop with us on Friday nights.  Don't forget Karen teaches classes at Scrapp'n Savvy too; I can't wait until the end of August when we get a preview of her newest release SNIPPETS!  They are AMAZING! 

Monday, January 28, 2013

Top This! Valentine's Day Sneak Peek

Top This! is my new class this quarter.  I am so excited!  Do you love to set a pretty table, make teacher treats, send a homemade little something to your secret pal or BFF? If so, this is the class for you! We will make four to six different items, ranging from treat toppers, cupcake picks, party flavours, cute containers, and whatever other decorations I dream up.
The cost is $20 and you can sign up at Scrapp'n Savvy Top This!

Owls are all the rage and I regularly tell my ADORABLE grandson knock knock jokes, including"Owl always love you", so I had to create an owl Valentine treat topper.  To top it all off, I was able to use the Sizzix Bigz Die -Frame & Label Bracket from the wonderful Karen Burniston. Love, love, love using a product in a totally different manner than originally designed.

There are lots of cute owls on blogs and pinterest and we have made them from paper plates and brown paper bags with the kids, so I decided to make one, using items I had on hand. I folded the center label in half, added googly eyes, the bottom of a small heart for his nose, candy, stamped on a heart  since it is for Valentine's Day,  and ribbon.  The stamps are from Hampton Art, and the punch is Fiskars(large) My Funny Valentine Squeeze Punch.

Sunday, January 27, 2013

More S'More Brownies --- Dessert 25 Jan 2013

S'More Brownies

Use your favourite brownie recipe (or mix)
Add in 1 cup chopped dark chocolate
and 1 cup of miniature marshmallows.
Bake according to the recipe, minus 10 minutes.
When you have about 10 minutes left,
pull the brownies out of the oven
and top with more marshmallows
(I used a whole bag total)
and milk chocolate chips.
Finish baking, until brownies are cooked
but still gooey and the marshmallows
are toasted and golden brown.
Let cool for 10-15 minutes
and serve with a big glass of icy cold milk
or a cup of hot coffee.

Easy Peach Cobbler


Easy Peach Cobbler

1/2 cup butter
1.5 cups self-rising flour
1 cup of sugar
1.5 cups of milk
2 teaspoons vanilla or almond extract
2-3 16-oz cans sliced peaches (in syrup or light syrup)

Preheat to oven to 350 * F.
Melt the butter in a 13x9x2 pan.
Mix together flour, sugar,  milk, and extract.
Pour flour mixure over melted butter, and swirl together slightly.
Gently empty 2 (16 oz) cans of sliced peaches over the mixture.

If you like lots of peaches, add 1 more drained can of peaches.
Sprinkle the top with cinnamon, or a bit of sugar or brown sugar and cinnamon.

Bake 45-55 minutes.  Cobbler is done when the dough is cooked through and the top is golden brown.  Let cobbler cool for 10 to 15 minutes before serving.

Serve with vanilla ice cream.

Wednesday, April 4, 2012

Easter Tag for HOME Banner

Here is the first addition to my HOME banner.  I used a 4" x 9" Bazzill Plastic for the background.

Friday, March 30, 2012

Scrapp'n Savvy Blog Hop

Welcome to the Scrapp'n Savvy Blog Hop! During this hop, you will learn about each teachers classes at the store and be eligible to win FREE class sessions. To enter, you must leave a comment on EACH teachers' blog and then return to the Scrapp'n Savvy blog and leave a comment that you have completed the hop. We will also be sharing with you information about our classes and techniques and tips that we used to create our "HOME" banners!

Here are a few pictures of my banner:

And for those of you that know me, you won't be surprised to learn that I will be creating a new addition to correspond to the holiday or other theme each month throughout the year.  I added a picture of my sweet grandson on the end of this one. I will change them out when I change the other decorations.  So .... make sure you come back often, or follow me and you will see the changes as soon as I add them.  :-)

I will post more details about my banner later this weekend.  While you are in Scrapp'n Savvy you might pick up some of those wonderful "Clear Scraps" Acrylic shapes and banners ... you will see them again soon.  (I need an Easter addition right away!)

I will be teaching Fast, Fun, and Done this quarter.  In this class we create 3 single pages and I provide you with a design for the coordinating layout along with basic instructions and cutting details so that you can "quickly" create that page too.  I will also teach the Yo-Yo Magic class in May and we will create a patriotic banner (with several styles of Yo-Yo's).  Here are a couple pictures from the layouts from Fast, Fun, and Done this past quarter.  The last set also included heart Yo-Yos.

Thanks for stopping by my blog today. Be sure to comment on each of the blogs listed below for your chance to win a free class!  Winners will be chosen on Wednesday, April 4. 
Happy Hoppin'

Baked Apples, Dessert 3/2/2012

Baked Apples

6 servings

2 tablespoons butter, softened
1/3 to 1/2 cup sugar or brown sugar 

     (see notes for honey/agave substitution)
2 teaspoons cinnamon

1/2 teaspoon nutmeg
A pinch of sea salt (optional)

1.5 teaspoon vanilla extract
1.5 – 2 cups apple juice or cider

Water and lemon juice – if needed

©      Use a fork to combine the butter, sugar, cinnamon, and nutmeg.
©      Cut the top off of each apple, and core (use a melon baller or apple corer) being careful not to go all the way through the apple.
©      Pop the cored apples into a bowl of water with a few tablespoons of lemon juice to keep from them turning brown.  This is a handy trick in case you have distractions while prepping the apples J
©      Divide the butter mixture between each apple, by placing the mixture in the hallowed out cores. Add another sprinkle of cinnamon to the apples.
©      Place the tops back onto the apples and place in a casserole dish.
©      Pour the apple juice into the pan and cover with foil or lid.
©      Bake for about 45 minutes (to an hour) at 325° or until apples are tender.
©      Serve with ice cream or top with whipped cream and a sprinkle of cinnamon and nutmeg. 

Slow Cooker Method
©      Place the stuffed apples into the slow cooker and pour apple juice into slow cooker.
©      Bake on low for 6 to 8 hours.

Stove Top Method
©      Place the stuffed apples into a heavy pan deep enough to place apples in and still cover.
©      Pour the apple juice and vanilla into the pan.
©      Cover and cook on low for 35-45 minutes, or until apples are tender.

©      If you like DRIED FRUIT, add 1 -2 teaspoons of raisins, cranberries, or dried cherries per apple and mix with butter and spices, then fill apples.
©      If you prefer HONEY or AGAVE,  simply core apples, then sprinkle insides with cinnamon and nutmeg, add dried fruit if desired, then drizzle in 1 -2 teaspoons of honey or agave, add 1 teaspoon of butter, cover apple with top and bake using desired method.
©      Baked apples are wonderful with oatmeal, granola and yogurt, or pancakes for breakfast.
©      If your apples are sweet (or you are trying to avoid additional sugars of any kind) you can simply sprinkle with cinnamon and nutmeg and bake.
©      Finally, if you need a quicker dessert, melt butter in pan, add sliced apples, sprinkle with cinnamon and nutmeg.  Cook for 15 to 20 minutes.