Tuesday, August 31, 2010

Recipe of the Week..."Cherry Almond Bars"

Hi! This week's recipe is a new one that I tried out on my workshop attendees this past Saturday. (They are so kind to be my "new dish" test panel!! Thanks, ladies!!) This dessert received thumbs up from everyone, so I thought I'd share the recipe with you. I found it while looking through the new Gooseberry Patch Christmas 10th Anniversary book that I recently purchased...I love, love, love the Gooseberry Patch books! If you've never heard of or checked out the Gooseberry Patch, click on the button to link to their website and sign up for their WONDERFUL newsletter!

Click HERE  to order your very own copy of the Christmas Book 10, shown in the photo below, which is chocked full of fabulous recipes and crafting ideas:

Now for the recipe...

  • 1 cup shortening (I used margarine, since that is what I had on hand)
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • 1 - 21 oz. can cherry pie filling
Blend shortening and sugar together; add next 5 ingredients and mix well. Pour 3/4 of the batter into a greased 15" x 10" jellyroll pan. Spread cherry pie filling over the top. Dot with remaining batter and bake at 350 degrees for about 30 minutes or until top is a golden color. Drizzle with Almond Glaze, (recipe below), while still warm. Cut into bars to serve.

Yield: About 3 dozen bars.

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 - 3 Tablespoons milk
Stir all ingredients together until well blended.


Wednesday, August 25, 2010

Recipe of the Week....Crockpot Cube Steak with Gravy

This week's recipe is soooo simple and incredibly delicious! (I'm talking "lick out the crockpot" kind of delicious!!) Best of all, it only takes 4 ingredients to make...how AWESOME is that?!?!

  • 4 cube steaks, cut into bite-sized pieces
  • 1 - 8 oz. carton of light sour cream
  • 1 can fat-free cream of mushroom soup
  • 1 package dry onion soup mix
Cut cube steak into bite-sized pieces and place in crockpot. Whisk together sour cream, soup and onion soup mix in medium sized mixing bowl. Pour over cube steak in crock pot, and stir until combined. Cover crockpot with lid and cook on low for 6 - 8 hours. Stir before serving over mashed potatoes or egg noodles along with a salad or veggie of your choice. SOOOO GOOD!!!!  Serves 3 - 4 people...recipe can be doubled. Enjoy!!

Sunday, August 22, 2010

Single Layer Card #4

Above is a photo of another single-layer card that I wanted to share with you. Here's how I made it:

Cut a piece of cardstock 10" long by 4 1/4" wide, folding in the center. Using a border punch, punch the outside edge of the back layer of the card as shown in photo. Random stamp desired design on the front layer of the card. Run the front of the card through a paper crimper, right up to the edge of the fold. (Crimping the front will "shrink" the front of the card approximately 1/2" so that the border edge on the back layer will show nicely). Fold the lower right corner of the crimped front upwards to form a flap as shown in photo, and punch 2 holes. Run ribbon through the holes and tie to secure the corner flap. Stamp sentiment in the corner of the back layer of the card as shown. Distress edges of card, if desired, by sponging with ink. Viola`!!  That's it! Super simple, eh??

Happy Scrappin'!!

Saturday, August 21, 2010

And the winners are.....

Happy Saturday! I've been working on a few projects around the house today, and wanted to take a minute to post the winners of the blog candy giveaway from my post on August 14th. There were 4 comments left on that post, and one who posted my "Scrappin' Becky B." button on her blog, so her name went into the drawing twice! (Thanks, Stacie! And by the way, happy birthday weekend to you!!) So, here are the names of the 3 winners that were drawn to receive a Petite Perks "Dreams" stamp set ...be sure to click on their names to check out their blogs too!
Now, BeeBeebabs, left a sweet comment also and I just couldn't leave her out! Therefore, I'm sending her a little treat too since there were only 4 comments posted! BeeBeebabs, you'll be receiving an "Inchie" stamp from me!

Ladies, if you'll click here to email your mailing address to me I'll put your treats in the mail on Monday!

Thanks for checking out my blog and leaving a comment! Have a WONDERFUL weekend!


Friday, August 20, 2010

Scrapbook Page of the Week...."Back To School"

This week's challenge at over at the Frosted Designs blog is to post something that is related to a back to school event. Therefore, I decided to post a fun "blast from the past" scrapbook page from Justin's first day of 5th grade, back in August 2000. The photos make me smile because he was still wearing braces on his teeth and hadn't progressed from wearing glasses to contact lenses. I know that I'm a little partial, but he was such a cute little boy....and so sweet, too!! (It's hard to believe that he's all grown up now and that we're planning for his 21st birthday in October...time sure flies!!!)

The photos in the layout are, left to right:
  • Justin and his 5th grade teacher, Mrs. Griggs, during "Meet the Teacher" which is held the day before school starts
  • Justin eating waffles for breakfast before heading out the door to catch the school bus
  • Justin sitting on the bench on our porch waiting for the bus
Have a fun weekend, and remember that school's back in session so please be safe and watch for the kiddos while driving!

Happy Scrappin'!!

Wednesday, August 18, 2010

Recipe of the Week....Mini Banana Bread Loaves

Wow! What a crazy couple of weeks it's been! School started last week, and , although the office that I work in is always busy, the start of a new school year always brings a lot of added activity to my department!

I've been so busy with work that I haven't had much time to craft or post much on my blog. I did take some time Sunday evening, though, to make some mini loaves of banana bread. I thought I'd share my recipe with you for these moist and tasty loaves, which freeze nicely too. If you don't have mini loaf pans, you can use a regular-sized loaf pan (9" x 5" x 3") to make a single loaf. I just like to use the mini pans so that I can share with friends, family or neighbors!

  • 1 stick room temperature margarine
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 very ripe bananas, mashed
  • 1/2 cup sour cream (I use light sour cream)
  • 1 tsp. vanilla
  • Pecans
Preheat oven to 350 degrees. Butter 3 mini loaf pans or 1 regular-sized loaf pan. Using an electric mixer, cream butter and sugar together until fluffy. Add the eggs and beat well. In a separate bowl, whisk together the dry ingredients and then gradually add to the butter mixture, blending well. Add the bananas, sour cream and vanilla; stir well. Pour batter into prepared pan(s). Bake 30 minutes and add pecans to the top of the loaf for decoration - return to oven for an additional 20 - 30 minutes and bake until cake tester that has been inserted into the middle of the loaf comes out clean. Cool loaves in pan for 10 minutes, then turn loaves onto wire rack. Once loaves have cooled, wrap in Saran wrap until ready to serve. (If you're going to freeze the loaves, wrap tightly in Saran wrap then in foil to prevent drying out). Enjoy with a cup of coffee or cappuccino!

Have a blessed day!

Saturday, August 14, 2010

"Chase Your Dreams" Card Set and Box...PLUS a Blog Giveaway!!

Hello! I just had to share with you the photos and instructions for the "Chase Your Dreams" card set and box that I created for the July workshop that I hosted. They're really easy to create and make a cute gift!

Here's a photo of the complete set:

Here are close-up views of both the outside and inside of the card:

CTMH Materials Used for Cards:
  • Tulip cardstock card base 4 1/4" wide x 6 1/2" long and trim strip 1" wide x 4 1/4" long
  • Colonial White cardstock for random stamped card front 4 1/4" wide x 5 1/2" long,  a 1 1/2" x 1 1/2" square for butterfly detail, and a 4 1/4" long x 1" wide strip to stamp "Chase Your Dreams"
  • Blush cardstock 2" x 2" square
  • Petite Perks "Dreams" stamp set
  • "Atomic Caps" stamp set
  • Tulip, Blush, Topiary, Chocolate, Sunflower and Bamboo ink pads
  • Chocolate grosgrain ribbon
  • Blending pen
Non-CTMH Materials Used for Cards:
  • Glue Dots
  • 3-Dimensional Dots
  • Tape-runner adhesive
  • Fiskars Scallop Border Punch
Card Instructions:

Cut Tulip cardstock card base 4 1/2" wide x 6 1/2" long. Score 1" from bottom as shown in photo:

Using scallop punch, punch scored end of cardstock, fold on score line and set aside:

Cut Colonial White card front 4 1/4" wide x 5 1/2" long and sponge with bamboo ink:

Using Tulip and Blush ink, random stamp flowers on the sponged card front. Using Topiary ink, random stamp flower stems:

Apply a line of tape-runner adhesive along the inside scored flap of the Tulip card base:

Align the top of the random stamped card front under the flap that has adhesive on it and fold down so that the adhesive attaches to the random stamped card front:

Cut a piece of Tulip cardstock 4 1/4" long x 1" wide and punch top edge with scallop border punch. Apply adhesive to back of strip and attach to bottom of random stamped card front:

Cut a piece of Blush cardstock 2" x 2" and distress edges with Chocolate ink. Attach square to the right side of the card front using tape-runner adhesive:

Cut a piece of Colonial White cardstock into a 1 1/2" x 1 1/2" square, sponge with bamboo ink and stamp with butterfly image. Using blending pen, color the butterfly (I used Sunflower and Blush inks), and then draw squiggled lines with blending pen dipped in Chocolate in to create "motion":

Attach butterfly square to center of Blush cardstock using a 3-Dimensional Dot:

Cut a a strip of Colonial White cardstock 4 1/4" long x 1" wide and sponge with Bamboo ink. Stamp the sentiment "Chase Your Dreams" on the right side of the strip:

Stamp a flower with Tulip ink and a stem with Topiary ink on the left side of the sentiment strip and attach to the inside of the card with tape-runner adhesive, allowing a margin of Tulip cardstock to show at the bottom:

Tie a piece of Chocolate grosgrain ribbon into a knot and trim ends. Place a Glue-Dot on the back and attach to the center of the flap on the front of the card:

Here's what your finished card will look like...you can random stamp a coordinating envelope if you'd like!

CTMH Materials for the Card Box:
  • 12" x 12" Chocolate cardstock
  • 12" long x 1 1/2" wide strip of Tulip cardstock
  • 6" long x 1 1/2" wide strip of Tulip cardstock
  • 12" long x 1/2" wide strip of Garden Green cardstock
  • 6" long x 1/2" wide strip of Garden Green cardstock
  • Chocolate grosgrain ribbon
Non-CTMH Materials for the Card Box:
  • Tape-runner adhesive
  • Fiskars paper crimper
  • Fiskars scallop border punch
  • Terrifically Tacky Tape
  • Glue-Dots
Box Instructions:

Using this template, cut and score the Chocolate cardstock...click HERE for more detailed assembly instructions:

Fold all score lines and Apply Terrifically Tacky Tape to areas shown on the inside of the box:

Apply Terrifically Tacky Tape on areas shown on outside of box:

Working on one side at at time, adhere flaps so that your box will look like this:

Front view:

Side view:

Back view:

To create Tulip trim strip, cut two pieces of Tulip cardstock; one 12" long x 1 1/2" wide and one 6" long x 1 1/2" wide. Punch one edge of each strip with Fiskars border punch. Starting at the front right edge of box, wrap 12" long piece around box, creasing at corners to form a nice fit. Apply adhesive to back and attach to box. Line up 6" piece of cardstock along front edge of box and adhere.

To create crimped Garden Green trim strip, cut two pieces of Garden Green cardstock; one 12" long x 1/2" wide and one 6" long x 1/2" wide. Run both strips through Fiskars crimper. Starting at front right edge of box, wrap 12" long piece around box, creasing at corners to form a nice fit. Apply adhesive to back and attach to box, lining up with top edge of Tulip cardstock. Line up 6" crimped strip of cardstock along front edge of box and adhere.

Tie a piece of Chocolate grosgrain ribbon into a knot, place a Glue-Dot on back of knot, and attach to front center of trim strip on box.

Place cards and envelopes in box and you've got a cute gift on hand! This box will hold 10 - 12 cards and coordinating A2 sized envelopes.

Now for the opportunity to win a little treat...it's my first blog giveaway!!

Leave a comment for me in the comment section below by midnight August 20th and your name will go into a drawing to receive a CTMH Petite Perks "Dreams" stamp set, like I used in the tutorial above! Three winners will be randomly chosen on Saturday, August 21st, so be sure to check back to find out if you're one of the winners! Also, if you grab my "Scrappin' Becky B." button, (located toward the top of the sidebar on the right), and add it to the sidebar of your blog, your name will go into the drawing TWICE! If you post my button on your blog, be sure to leave your blog address for me in the comment section below so that I can check out your blog too!

Have a fun and safe weekend!

Thursday, August 12, 2010

Recipe of the Week..."Home-made Pizza"

I just love making home-made pizza! For me, there's something therapeutic in kneading pizza dough, chopping veggies, and creating a pizza sauce from scratch! Mike and I like lots of veggies on our pizza, but Justin likes very few veggies and more meat and cheese on his pizza. As you can see in the photo above, since this pizza is loaded with veggies it was just for Mike and me!! Here's how I make a pizza:

Pizza Sauce Ingredients:
(For a LARGE pizza...if a smaller pizza is desired, use half of the sauce ingredients)
  • 16 oz. can of tomato sauce
  • 1 Tablespoon sugar
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Combine ingredients together in glass mixing bowl. Cover bowl with plastic wrap and set aside for an hour or two to allow flavors to marry.

Pizza ingredients:
  • Pizza crust mix...I like to use "Jiffy" pizza crust mix, and I use two boxes to make a large pizza
  • Chopped veggies of your choice...I like to use green peppers, onions, mushrooms, olives, etc.
  •  Cooked meat(s) of your choice...I like to use pepperoni, pork sausage, bacon, ham, and hamburger
  • Shredded cheeses...I like to use a pizza blend or a 4-cheese blend
  • Sauce from recipe given above
How to make the pizza:

Following directions on pizza mix box, preheat oven and make the pizza crust. While crust is rising, cook meats and chop veggies. Pour about a Tablespoon, (or maybe a smidge more), of extra virgin olive oil on the baking stone or pizza pan and using your hands coat the entire stone or pan with oil. Knead pizza crust, and place on stone or in pan and pat it out to the edges. Form a lip around the outer edge of the crust to keep the sauce from running over the sides. Add sauce and toppings as desired. Bake pizza according to pizza crust mix instructions. Remove from oven and allow to sit for a few minutes before cutting. DIVE IN AND ENJOY!!

This is a fun meal to get the whole family involved in preparing! Kids love to knead the dough and, if they're old enough to handle a knife, they enjoy chopping the veggies.

Have a blessed day!

Thursday, August 5, 2010

Recipe of the Week...."Fresh Apple Pie"

One of ladies that Mike works with picked apples from her mom's apple tree and shared them with me - thanks, Sheila!! I tossed all of the apples in one of my Longaberger baskets until I had time to process them...don't they look pretty? I made a couple of pies with a few of the apples; and I'm sharing my pie filling recipe with you for this weeks "Recipe of the Week".

When I'm fortunate enough to get this many apples, I like to take the time to make up individual packets of pie filling and put them  in my freezer to use at a later date. I'll make several batches of  pie filling (recipe below), put the filling in Zip-Loc bags, add Fruit Fresh to each of the bags so the apples don't turn brown, and toss them in the freezer. Then, when I'm ready to make a pie, I just take one of the bags of pie filling out of the freezer, thaw in the fridge, empty the contents of the bag into a pie crust, and bake! EASY!!

Here's my pie filling recipe...you can make a crust from scratch, or simplify and buy one at the store...your choice!

Apple Pie Filling Ingredients:

3 to 4 cups peeled and sliced apples
1 cup sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 Tablespoons margarine or butter
3 Tablespoons milk


Place peeled/sliced apples into a large mixing bowl. Add flour, sugar, cinnamon and nutmeg. Gently stir until combined and apples are coated. Place mixture into unbaked pie shell. Add dots of butter and sprinkle with milk. Cover top of filling with pie crust and poke holes in top crust for ventilation. Bake at 375 degrees for 40 - 45 minutes. Cool pie on wire rack...serve warm with vanilla ice cream if desired! ENJOY!!

Have a blessed day!