Monday, January 16, 2017

Valentine Cards with Wendy

Last Saturday I took a cards class from Wendy at the Scrapbook Zone... we made these beautiful Valentine cards... well mine are not exactly like the samples!  I never can follow directions completely.  I seem to always add a little of myself to cards even in a class! More bling, different embellishments and ribbon!

Paper is P.S. I Love You by KaiserCraft

Thanks Wendy for a wonderful class!

Saturday, January 14, 2017

Toscana Soup with a few Twists

Mike and I spend a lot of time on the computer together playing games and looking at FB.  Some of the recipes we come across look so yummy we decide to try them... this is one we saw not long ago.  We took the liberty to change it up a bit!!!  Here is our take on Toscana Soup with a few twists.  Most recipes call for heavy cream... I don't keep heavy cream in the house, so we used sour cream instead. We use the combination of sausages half spicy an half sweet Italian sausage. I rarely cook anything without bacon!!!!  In this batch we used spinach.  

Give it a try WE LOVED IT!

Right after adding the milk, flour and spinach

Toscana Soup In the Crock Pot with Mike & Lyneen

1 lb Italian sausage mild (or ½ lb spicy and ½ lb sweet Italian sausages)
1/2 teaspoon cayenne pepper
4 slices of bacon cut into ½ in slices
3 Cloves Garlic minced
6 potatoes cubed
1 large onion diced
32 oz Chicken broth
1 cup Sour Cream
2-tablespoon flour whisked in 
¼ cup of milk 
½ bunch Kale (option half bunch spinach or half bunch chard)

Brown Italian Sausage drain off grease set aside. Cook bacon drain set aside. Sauté onion and garlic in 2 tablespoons of bacon grease. Then put Italian sausage, bacon, onion, garlic and potatoes in the crock-pot and cover with chicken broth, if need add a little water to cover. Cook on low for 5-6 hours or high3-4. Skim excess fat off the top of the soup.

30 minutes before serving whisk flour with milk until lumps are gone, pour into the pot. This will thicken the soup. Add leafy vegetables and cook on high for 30 minutes. Right before serving add the sour cream for a rich creamy soup

Ready to eat!

Friday, January 13, 2017

Waterfall Class at Scrapbook Zone in February

I am excited to be teaching at the Scrapbook Zone this year.  In February we are bringing back a  very popular class from the past,  the "Waterfall" card!!! It is a technique card class.  In class we will use papers from Graphic 45's new line "Sketch book".  You will leave with a great card for any occasion ready for mailing.  You will learn the mechanics of the paper movement to create the "waterfall".  Leave with the knowledge and the template with measurements to create the card many times over!

Where: The Scrapbook Zone
9621 Mickelberry Rd # 106, Silverdale, WA 98383
(360) 692-5707
When: February 25th
Time: 1:00PM -3:00ish
Cost: $15.00
Instructor: Lyneen Jesse
Bring your class kit: Double side tape, paper trimmer and scissors.

Wednesday, January 11, 2017

Black Eyed Peas Recipe & Corn Bread a New Years tradition

If you were wondering how I prepare my black eye peas on New Years Day here is my recipe!

Soak the black eye peas over night!

Black Eyed Peas
1 lb bag of dried black eyed peas
6 cups of boiling water

2 ham hocks (look for meaty ones)
8 strips of bacon
1 small onion
2 large garlic cloves
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 bay leaves
6 cups of water

Soak black eyed peas overnight, place them in a large pot and pour 6 cups of boiling water over them.  Next day rinse black eyed peas and return to pan.  Cook bacon until crispy.  Add water, bacon, ham hocks, onion, garlic and spices to the pot.  Bring to a boil, then simmer for 2 hours.  Pull meat off ham hocks, return meat to the pot and discard bones.  

You can leave out the cayenne pepper, my family likes to have a little heat in everything they eat!

Bob's Red Mill Cornmeal muffin mix
Follow directions on the back of the package

When the cornbread comes out of the oven you are ready to serve!

Cook bacon until crispy.

Add all ingredients in pan.

Two hours later the black eye peas are ready to serve.


Saturday, January 7, 2017

Our Bacon Cheddar Quiche

The other day we were out for a late breakfast, early lunch and Mike ordered a bacon quiche. He said to me, "this is really good, we can make this at home". Today we did just that.  We found a recipe and decided to change it up a bit... Together we mixed up our ingredients and here we are on a Saturday morning waiting for the quiche to come out of the oven.

Our recipe: 
Mike & Lyneen’s Bacon Cheddar Quiche
8 slices cooked bacon
Half small onion chopped
3 eggs
1⁄ 2 cup milk
1⁄ 4 teaspoon ground pepper
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1⁄ 2 teaspoon salt
1⁄ 2 teaspoon dry mustard
¼ cayenne pepper
1 frozen deep dish pie shell

Cut bacon into ½-inch pieces, cook and drain on paper towel. Spread bacon pieces in to the bottom of the pie shell.  Sprinkle half of the shredded cheese over the bacon.  Sauté onions in bacon grease and sprinkle over cheese then add remaining cheese.  Beat eggs, sour cream & milk together. Add salt, pepper, dry mustard and Cayenne pepper. Pour into the pie shell and bake at 350 degrees for 55 minutes.  Check with a knife to see if it comes out clean.  Let sit 5 minutes before cutting.

Ready for the oven.

Finished baking...
Needs to sit for about five minutes. 

After sitting....

ready to serve

Just add garnish!
WOW!  That was delicious...

Saturday, December 31, 2016

I took the Graphic 45 December Challenge!

I have to confess  I am a Graphic 45 addict... I hoard my papers.  I buy the 8x8 pads of every line created, plus 12 x 12 sheets and rarely use them.  I have finally come to the conclusion I am a hoarder of Graphic 45!!!

One of my 2017 New Years resolution is to reduce the amount of "stash" I have accumulated, including my Graphic 45 papers.  That means I have to get busy and create.

I have been in a creative slump and when I saw the Graphic 45 December Challenge I thought this could be the boost I need:

"Join the #G45Album Challenge!

  • Create an album using Graphic 45
  • Upload your project to our Facebook page using #G45Album
  • You can enter multiple times
  • One randomly chosen winner will WIN a $75 prize pack
  • Deadline: Saturday, December 31
  • Winner will be announced in our January 5, 2017 newsletter
We hope you take part in this fun challenge! We cannot wait to see your beautiful albums."

I had all the supplies on hand... I even had a Tag Album in my stash!!!!  Just get me started... I put my project off until the day after Christmas!  That gave just six days to finish my book and post it.

I knew I wanted to do a Christmas book.  I had my choice of four different lines of Graphic 45 Christmas papers to choose from!
Nutcracker 8x8 Pad
Nutcracker 12x12 "Holiday Magic" (2)
Nutcracker 12x12 "Nutcracker Sweet" (2)
Nutcracker 12x12 Snowflake Waltz"
Petaloo Flowers
Little B - Nutcrackers
Little B - Gingerbread Men
Enamel Dots
Gold Paint Pen
Ribbons - Green  & White
Double sided tape
Glue stick

For some reason the Nutcracker paper was screaming at me!  CUT ME, CUT ME!!! So cut, trim, tape and glue I did.

I put the tags in the side pockets.
On a few of the tags I made pockets to hold journaling and keepsakes.

The packaging was used to make a wrap for the book. 
I wraps add so much to the book, plus it helps keep everything in tack.

Fro the wrap I cut the paper a little smaller than each section as pictured above.
Before adhering the paper to the wrap I cut a length of ribbon for the tie.

Then I added embellishments: Little B Nutcracker, Petaloo Flowers and Enamel Dots.  


The pages were then covered with paper cut to fit. 
The book was designed so photos could be later.

A gold paint pen was used to edge each page.

In the pockets are little extras to use when adding photos to the book.

Additional pockets were created with some of the larger images
 from the 12 x 12 sheet of  Holiday Magic.

Once all the pages were papered I went back and added embellishments.

Enjoy pages from the tag book!


Thanks for stopping by~
Merry Christmas and Happy New Year!