A Little Sunshine and Love from Picket Fence! And a Recipe for Something Yummy!

I adore this little stamp. The longer you look at her the cuter she is!
And what a perfect stamp set name: Sunshine Friends: Great Day. Right? She is from Picket Fence Studios, and I am thrilled to be joining their Design Team! Along with some amazing artists (see below)! Check out the announcement HERE!

I made a watercolor wash and then stamped her in VersaFine Onyx Black. I added some fun sequins and sprinkles from my stash and then cut a circle frame for the front. The sentiment is also stamped with Onyx Black. A fun little bit of patterned paper, some Baker's Twine, and she is all ready to send some sunshine!

Here are the other gals joining me in today's exciting announcement - and our fabulous DT Coordinator is Lydia Fiedler! You can read all of our bios on the Design Team page.

And now for my sunny recipe!

It's yellow squash time here in the midwest, and this (Garlic Parmesan Chips) is a favorite of mine to replace regular chips!

• 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
• 3 tablespoons olive oil
• salt and fresh ground pepper , to taste
• 1 cup panko crumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• cooking spray (I use Organic Olive Oil by Pam)
• Serve with Non-Fat Plain Yogurt

1. Preheat oven to 450.
2. Line 3 baking sheets with parchment paper and set aside.
3. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
6. Place the squash in a single layer on the previously prepared baking sheet.
7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.

8.    Bake for 10 minutes.

9.    Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.

10. Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.

-->Source: diethood.com

 

Yummy Holiday Treats

Here are a couple of treats I found today on Pinterest that I am definitely making. Will post pictures when I do to show you that it isn't a FAIL (I hope!)!

White Chocolate Popcorn - from The 36th Avenue
With Sixlets candy!! Yum!

and......





 








Oreo Balls - Could not find a credit! But recipe below. Let me know if this is yours or you know whose it is so I can credit them!

Oreo Balls

Ingredients:
1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)

Method:
1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
2. Mix the softened cream cheese into the smashed oreos.
3. Roll the mixture into balls.
4. Melt chocolate in the microwave.
5. Cover balls in chocolate then leave to set in the fridge.

i {heart} papers December Team Challenge

This month's i {heart} papers Design Team challenge was to create a project that was related to food! Yum! Since so much about the holidays revolves around food, our challenge this month is to make a food related project.  A recipe card, food gift presentation, table decor, kitchen or food related product....as long as it is related to something edible, it counts!

I chose a beautiful image from Flourishes' Dreaming of Florence stamp set and made a recipe card to go with a gift of wine. 

I stamped on Canson watercolor paper using VersaFine ink, and then watercolored my image using dye inks and a watercolor brush. I stamped my sentiment from the same set using Memento Tuxedo Black ink. The pearl flourishes are Zva Creative CRX-05CB-131 and CRX-05CB-110. Everything is adhered with ISP tape and Zva Creative Adhesive Dimensionals. The lace trim is Ivory Crochet Lace from Really Reasonable Ribbon.

I love making easy recipes around the holiday times (and any time!) for dinner, and my crockpot is such a timesaver when I am working and wanting something delicious! So I am sharing one of my favorite chicken recipes.

Inside my card is this printed recipe:
CROCK POT RED WINE CHICKEN

Ingredients:

• 4 to 5 chicken breasts & thighs
• 8 bacon slices, diced
• 1 1/2 cups sliced green onions
• 8 small white onions peeled
• 16 small new potatoes, scrubbed, or 1 to 1 1/2 pound, quartered
• 8 ounces small whole mushrooms
• 3 cloves garlic, crushed and minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried thyme leaves
• 1 cup chicken broth
• 1 cup dry red wine
• chopped parsley, for garnish
• 1 to 2 tablespoons each, water and flour, optional

In large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and drain on paper towels. Add chicken pieces to skillet and brown well on all sides. Remove browned chicken and set aside. Put onions, potatoes, mushrooms and garlic in crockpot. Add browned chicken pieces, bacon, green onions, salt, pepper, thyme, and chicken broth. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Add the wine about 1 hour before done. Remove chicken pieces to serving platter. If desired, thicken juices with a combination of 1 to 2 tablespoons each flour and cold water. Arrange vegetables around chicken and pour juices over all. Garnish with chopped parsley. 

Enjoy!

Check out what the rest of the team made 

and find some delicious recipes to try along the way!

• December's guest designer, Laurie Willison
• Carolyn
• Deb
• Gretchen
• Judy
• Lori
• Stephanie
• Taylor
• Tracy
• Kate

Don’t forget our 12 Days of Christmas Savings! Now through Christmas Eve, each day a new sale item will be posted at a steal of a price. Sale items valid until sold out or until Christmas Day, whichever comes first! (Sorry, no restocks or rainchecks!) Inventory is low on some items but be sure to join us each day for the IHP 12 Days of Christmas! Today’s special is all Washi Tape 35% off! 

Here’s what we’ve had so far! 
12/13 – Stickles/Liquid Pearls $1 
12/14 – Scor-Tape 1/8” - $2 
12/15 – Spellbinders 35% off 
12/16 – BoBunny Flexi-ruler $9 
12/17 – Scor-Bug tool $5 
12/18 – Washi Tape 35% off




Stamps: Dreaming of Florence (Flourishes)
Paper: Prima Moulin Rouge DP, Mellow Moss, Always Artichoke, Purely Pomegranate (SU!), Canson watercolor
Ink: Memento Tuxedo Black, VersaFine Onyx Black, Purely Pomegranate, Mellow Moss, Wild Wasabi, Creamy Caramel, Sahara Sand, Crumb Cake, Close to Cocoa, Going Gray (SU!)
Accents and Tools: Zva Creative Pearl Flourishes, distressing tool, Lifestyle Crafts Zig Zag embossing folder, Ivory Crochet Lace (RRR)

Other challenges for this card:
Crafty Cardmakers - Inspired by the song "Time in a Bottle" by Jim Croce
Simon Says Stamp and Show - Vintage/Shabby Chic - Inspired by Gift-giving
Try It On Tuesday - Lucky Dip  Pick 2 items from list: Die Cuts, Ribbon, Sentiment, Pearls, Distressing, Stamped Image (I chose sentiment, pearls, distressing and stamped image)
Cards und More - Pearls 

Another Folded Tree and a Holiday Recipe!

I loved the little Folded Christmas Tree that we did for last week's Technique Challenge so much that I decided to do one for a fall design too! You can see how to make the tree here. It's so fast and easy!

My images are from owls2love by The {Stamps} of Life with Stephanie Barnard. I stamped my images using Stephanie's Premium Ink in Licorice and then fussy cut the owl. I think he looks cute in his folded tree and thought this would make a fun Thanksgiving "thank you."

Have a great week! I am looking forward to Thanksgiving and stamping with my mom! Here is a little recipe I like to share around this time - fast and easy and elegant!

Cranberry-Pineapple Minis

INGREDIENTS
1 can (20 oz.) crushed pineapple, in juice
2 pkg. (3 oz. each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup walnut pieces (optional)
1 apple, chopped

Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Refrigerate 2-1/2 hours or until firm. Remove liners.

Stamps: owls2love (The {Stamps} of Life with Stephanie Barnard 
Paper: Kraft, Pumpkin Pie, Sage Shadow, Stella Rose DP (MME) 
Ink: Stephanie's Clearsnap/ColorBox Licorice 
Accessories: tag, jute string, slit punch, Fiskars grass punch, Sizzix embossing folder 

Other challenges for this card:

~Crafty Cardmakers - more than One Punch and/or Die Cut

~Ooh La La Creations - Someone Special 

~Use It Tuesday - be thankful (hoarded supply is the tag - I have tons of them that I bought on eBay before I had any die cuts!)

~Little Red Wagon - texturize

~Daisy Doodles - thanksgiving

~Artistic Inspirations - Anything Goes

Poppies in My Garden

I have never planted poppies in my garden before. I love them, but think it's too windy here for them to survive. But, we shall see this summer, as I got seeds yesterday and will be planting them probably tomorrow.  Some of you know that I called my dad "Poppy" and that he had given me an oil painting when I was younger - with poppies! So they are a dear flower to me.

Sweet 'N Sassy came out with a poppies set, and I just had to get it because the flowers are so delicate. I also like that it's a smaller sized set - the other poppy images that I have are so big.  This one is delightful, and I used it on my card yesterday for the Featured Stamper Challenge at SCS.

My beautiful mom is 83 years young tomorrow so I made this for her. We are off to celebrate with a breakfast first thing in the morning.

Anyway, congratulations to Linda on being chosen for this week's Featured Stamper! What a lovely and fun gallery! There were so many choices, but I finally settled on Linda's With Love to case. I kept her theme and layout, but changed colors and images, and added a pearl button at the top of my ribbon.

My images are from Poppies & Greetings by Sweet 'N Sassy Stamps and my ribbon is Red Satin Double Ruffle from Really Reasonable Ribbon. I like how they look uncolored.

And I have a quick recipe to share -- it will be in the low 80s here all week, so time for an iced yummy!

Cappuccino Cooler
1 1/2 C prepared coffee, cooled
1 1/2 C chocolate ice cream, softened
1/4 C chocolate syrup
crushed ice
1 C frozen whipped topping, thawed

Blend coffee, ice cream and syrup together until smooth. Set aside. Fill 4 glasses 3/4 full with ice, add coffee mixture. Top with a dollop of whipped topping and serve immediately. Makes 4 servings!

You can also put the first three ingredients in a blender, if you desire. Enjoy and have a great day!
Stop back tomorrow for an "old" technique to try -- I had never done it!

Other challenges for this card:  Creative Inspirations Paint - Flowers  Dream Valley Challenges - For a Special Lady One Stitch At A Time - Here comes Summer  Stampin' Sisters in Christ - Use your “green thumbs” … use an image of something planted Sunday Stamper - Red   The Crafty Pad - April Showers Bring May Flowers PanPastel UK Challenge - Spring Time   Stamps: Poppies & Greetings by Sweet 'N Sassy Stamps

Paper: Real Red, Basic Black, Neenah Solar White, DP by The Paper Studio and Basic Grey

Ink: Memento Tuxedo Black

Accessories: 1 1/4" circle punch, Corner Rounder Edgers (Fiskars), Kaiser Red Pearls, Red Satin Double Ruffle Ribbon & Hemptique's Red/White Baker's Twine (Really Reasonable Ribbon)

Hello Friend

I have gotten some really fun stamping happy mail this week, and today I am showing a little bit of it. I got this  beautiful paper from October Afternoon's Sidewalks Collection from one of those steal sites (I subscribe to a few and now I can't remember which one it was) and it fit fairly well with the colors for this week's Color Throwdown 189 Challenge. I didn't have Cherry Cobbler (gotta order that!), so I subbed in a red.

The images are from the VIP Sweet Safari Collection I got from My Favorite Things this week, and this set is just darling. I stamped with Memento Tuxedo Black ink, and colored in using Copic markers. I followed Deconstructed Sketch 49.

My amazing friend, Holly, is the SCS Queen for the Day this week, and I also made this card based on her You Make My Heart Spin.  I kept the red stripes, and a girl as the main image, and then changed a few other things. :)

In other stamping news, I am pleased to be returning to the I Brake For Stamps Design Team for the summer. Look for an IBFS post here each Thursday,  beginning May 3.

Stop back by tomorrow where I will have details of a GREAT sale you won't want to miss, and a fun little creation to share.

And now, finally, my recipe for my Bruschetta Dip I am making for the picnic this weekend (see yesterday's post):

Hot Bruschetta Dip

Ingredients

• 2 roma (plum) tomatoes, chopped
• 1 small onion, chopped
• 1 clove garlic, peeled and minced
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1/4 cup olive oil
• 1 (8 ounce) wheel Brie cheese
  1. In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil, parsley and olive oil. Cover and chill in the refrigerator at least 1 hour.
  2. Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with Paris toasts or other dried breads. 

Enjoy!

Other challenges for this card:

Inky Impressions -  anything goes

Just Keep on Creating - anything goes

Simon Says Stamp - anything goes

Stamps: VIP Sweet Safari Colection by My Favorite Things 

Paper: White, October Afternoon Sidewalks DP, So Saffron 

Ink: Memento Tuxedo Black, Copics B000, B93, B95, E13, E15, E18, R00, R20, R22, R24, Y35 Accessories: October Afternoon button and chipboard photo corners, Spellbinders penneant die, circle die & oval die, True Hemp (Really Reasonable Ribbon), distressing tool

A Yummy Treat With Fun Packaging~!

Welcome to Day Three of Holiday Sharing!

It's Holiday Sharing Week at Really Reasonable Ribbon, 

and it's my turn to share one 

of my favorite recipes and packaging ideas with you!

I am a huge cranberry lover, and love to try new recipes and old favorites with cranberries as one of the ingredients.  I get excited when Thanksgiving rolls around, as cranberries are much easier to find and less expensive. Today I want to share one of my favorites with you. This recipe is a staple for Christmas morning, and also for little treats to share with my coworkers. Many of you probably do some type of Secret Santa exchange, and I use this packaging idea for an individual gift like that, as well as for place settings on Christmas morning for everyone.

Start with an empty tuna can, all washed and cleared of outside paper. After I wash my can, I run an orange wedge along the inside and let that dry for about an hour, then wash again (to make sure the tuna smell is gone).

Cover the outside and inside with one of your favorite designer papers (I used Authentique Wonder), add a cardstock circle to the bottom of the inside and outside (the Spellbinders Circle dies are perfect for this!), some gorgeous ribbon at the top (again, both in and out!), and a little doily to sit your muffin on (you can use paper or cloth). A little embellishment with the tag (instead of a sentiment, this is where I would write the names for the place card), and all done!

I used the 5/8" Burgundy Pleated Satin for my package today. If you had the 1.5", you could just use ribbon instead of designer paper, as it is wide enough to cover the whole can. I love the elegance of this ribbon!

When giving as a Secret Santa gift (and not using for a place setting), I also like to place the muffin in a cellophane bag to keep it fresh and prevent it drying out.

Here is my recipe! I hope you will give it a try! (And if you are ever in the mood for a yummy drink while out Christmas shopping, Sonic Drive-In has the best Cranberry Limeades! Diet too!)

Cranberry-Orange Muffins  

1 cup dried (sweetened) cranberries

1/3 cup fresh orange juice

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon powdered ginger

1/2 cup (1 stick) unsalted butter, at room temperature

1 Tablespoon fresh orange zest (the zest of one whole orange)

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon orange extract

2 Tablespoons oil (vegetable, canola or olive)

1/2 cup milk (any fat content)

Directions ~

1.)  Preheat oven to 375 F.  Line a muffin/cupcake pan with paper liners.

2.)  Zest one whole orange (making about 1 Tablespoon of zest) and set aside.

Squeeze the juice from that one orange (about 1/3 cup).

3.)  Put the orange juice (if needed, add some prepared orange juice to the fresh juice to make 1/3 cup) and the cranberries in a small saucepan and bring to a simmer.  Simmer about 5 minutes, stirring as needed.  Turn off heat and set aside.

4.)  In a large bowl add the flour, baking powder, baking soda, salt and ginger, and set aside.

5.)  In the bowl of an electric mixer, cream the butter, orange zest and sugar until light and fluffy (about 2 minutes).

6.)  Scrape down the side of the bowl, then add in the eggs (one at a time), vanilla, orange extract, and oil.  Blend until well combined.

7.)  Add the flour mixture, alternating with the milk (add about half of the flour mixture, then some milk,then the rest of the flour, and the rest of the milk).  Fold in the cranberries.  Do not over mix.

8.)  Scoop batter into prepared muffin/cupcake pan. 

Bake muffins about 20 minutes (test with a toothpick, there should be moist crumbs, but not wet).

9.)  Cool muffins on a wire cooling rack. 

Enjoy the muffins while still warm, or when cool.  They are best the day they are made, but are still very good the next day.

Yields about 8 large or 12 medium (standard) muffins.

Recipe Source ~  Glorious Treats 

Thanks for joining me in my kitchen and craft room today!

Stamps: Thinking of You by Rubber Stamp Tapestry Paper: Always Artichoke, Authentique Wonder DP Ink: Memento Tuxedo Black Accessories: 5/8" Burgundy Pleated Satin Ribbon (Really Reasonable Ribbon), Wild Orchid rose, MS branch punch, tag punch, red sticky tape, Spellbinders Circle dies

Holiday Sharing Week!

Are you looking for some yummy holiday recipes and cute gift packaging ideas? Then look no further than the Really Reasonable Ribbon Blog! Starting today we are kicking off a whole week of holiday sharing - all packaged up and ready to give as gifts to everyone on your list!

I will be sharing mine on Sunday, but until then, head on over to the RRR Blog and see what Bonnie has "cooked up" for you!

The Key is to . . . . .

Ask, Seek, Knock!

I made this for today's SCS Ways To Use It Challenge 223: Texting.


I repeatedly stamped the verse in Close to Cocoa ink and then overstamped the door image on all three panels before matting and adhering them to the card base. The door is fairly light on my card, and if you haven't seen it, you will want to check it out here. It's an awesome image!

Images are from Ask, Seek, Knock by Our Daily Bread designs. Click on the photo for a close-up view! The key has some fun bling on it!

Here are the details of the NEW WEEKLY SUPER SUNDAY SPECIALS!! Every Sunday ODBD will offer a different item at a sale price at Our Daily Bread designs that will be effective for a whole week! Check back often to see what new item is up for special pricing.

For this week's Super Sunday Special it's a Punch-A-Bunch Frenzy! All Martha Stewart, Fiskars and EK Success punches are 25% off! There will be no rainchecks so make sure to get in on this fabulous deal, but hurry! Punch sale will end Sunday, June 21 at 12:00 AM EST.

NOTE: Sale prices will be reflected in your shopping cart.
Be sure to be on the look out for the next Super Sunday Special announcement!

And talk about special! This is a yummy tea recipe for summer!

Amaretto Tea

8 1/2 C. water
1 family-size teabag
12 oz. can frozen lemonade concentrate
1 Tbsp. almond extract
1 to 1 1/2 C. sugar

Bring 4 C. of water to a boil; pour over teabag. Steep for 3-5 minutes; discard teabag and set aside. In a 2 quart pitcher, mix lemonade and remaining water. Add tea, almond extract and enough water to fill the pitcher. Add at least one C. of sugar. Stir frequently before serving. Serves 6-8.

Enjoy! Thanks for stopping by today!

Stamps: Ask, Seek, Knock by ODBD
Paper: Bella Bleu DP, Sahara Sand, Basic Gray, PTI White
Ink: Close to Cocoa, Blue Bayou
Accessories: pearls (KaiserCraft), key charm (Charm Me), Spellbinders Flourish Accent, ribbon tirm, large and small oval punches

It's Raining.......Cupcakes!

Isn't this the cutest image? For SCS Sketch Challenge 225 here.

I used a brand new digital image from Tim Hunter, the artist extraordinaire behind Hambo Stamps. Click the link HERE to see all of Tim's new digital images in his Etsy store. This was my first time working with a digital stamp image, and it was a lot of fun. It was easy to just print again on designer paper to paper piece too.

I paper pieced the umbrella and the girl's pants. The cupcake frosting is all glittery with Crystal Stickles, which the photo didn't pick up~ You can click on the photo to make it larger and pick up some of the details. I used Stampin' Up! markers to color.

And for a drink with my cupcakes:

Razzleberry Tea

8 C. water, divided
5 teabags
1 1/4 C. sugar
6-oz. can frozen lemonade concentrate, thawed
64-oz. bottle cranberry-raspberry juice, chilled
10-oz. pkg. frozen raspberries, thawed

Brings 3 C. water to a boil in a saucepan. Remove from heat; add tea bags and let steep until tea is desired strength. Discard teabags. While still warm, stir in sugar until dissolved; add enough of the remaining water to equal 2 quarts total. Pour tea into a large serving pitcher. Stir in remaining ingredients; serve warm or chilled (my preference is over ice!). Makes 24 servings.

Tim is adding new images every day, so keep checking back!
Have a wonderful day!


Stamps: Digital Download by Tim Hunter of Hambo Stamps
Paper: Regal Rose, Green Galore, Gable Green, Whisper White, DP by The Paper Studio and Stampin' Up!
Ink: various for coloring
Accessories: Cuttlebug Swiss Dots EF, paper piercer, white organdy ribbon, crystal stickles, computer printer
Techniques: paper piecing, piercing

Love Entwined

For today's SCS Color Challenge 215: Basic Gray, Pink Pirouette, Rose Red

Well, I just love these colors. Pink Pirouette is my new favorite pink (stocking up!) and Rose Red has always been a favorite. What a great color challenge!

I used images from Love One Another, by Our Daily Bread designs. I stamped the wreath in Basic Gray, and then colored it with my Stampin' Up! markers. The sentiment is stamped in Rose Red. I added pearls to the top of each wreath.

The paper is SEI Chocolat and is also available at ODBD.

And for a little dessert to go with my card:

Cherry Dream

Ingredients

* 1 1/4 cups graham cracker crumbs
* 3/4 cup margarine, melted
* 1 (8 ounce) package cream cheese
* 1/2 cup white sugar
* 1 dash vanilla extract
* 1 dash almond extract
* 1 cup heavy cream
* 1 (12 ounce) can cherry pie filling (I use the ones that say More Fruit!)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool.
2. In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until ready to serve.

Have a great day!


Stamps: Love One Another (ODBD)
Paper: Basic Gray, Rose Red, Pink Pirouette, Whisper White, SEI Chocolat DP
Ink: Basic Gray, Rose Red, Mellow Moss, Creamy Caramel
Accessories: pearls, photo corner punch, Cuttlebug Swiss Dots EF, Nestabilties, Offray ribbon. Fiskars border punch

A Little of This - A Little of That - Probably a Little Long....

Today I want to share just some fun stuff with you.

Many of you know I am a singer, musical director, performer, and teacher. And I am a true American Idol fan. But I was totally wowed by THIS (as has everyone).

If you have not yet heard Susan Boyle (Britain's Got Talent!) sing, and you enjoy music, you must go listen and watch that video. She sings "I Dreamed a Dream" from my most favorite musical ever, Les Miserables. I was just in tears after she was through!

And for a totally different kind of sound, listen to her sing "Cry Me A River" HERE.

Wow. I am so glad that Britain's version of the show actually goes for the talent, rather than the outfit, the look, the gimmicks. I am excited to see what she does this week!

And now to share a RAK with you:

I received this GORGEOUS card from Angie Zublionis. Isn't is just divine? Angie was one of the first people whose artwork I started to favorite way back a few years ago on Splitcoast. Check out her gallery here. More RAK pics to come!

Oh, and did I mention my Blog Candy Winner??? :)

Random Integer Generator

Here are your random numbers:

7 

Timestamp: 2009-04-18 15:44:07 UTC

Congratulations, Becky!! Please email me your address so I can send you your Southern Dogwood set from Rubber Stamp Tapestry!

It's spring (well, except in the Denver area right now - eesh!) and that is when I like to start sharing my favorite recipes again! Here is an easy main dish for you to try:

Lemon Chicken Recipe

Ingredients

* 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
* 2 Tbsp lemon zest
* 1/3 cup lemon juice
* 2 cloves garlic, crushed
* 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
* 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
* 1 teaspoons salt
* 1 teaspoon black pepper
* 2-3 Tbsp melted butter
* Lemon slices for garnish

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice. YUM!

(from Simple Recipes)

Enjoy! Have a great day, everyone!

Need a Last Minute Thanksgiving Dinner Dish?

Today I am busy catching up on Design Team work (sneak peeks next week!!), cleaning my house and doing laundry, burning CDs with photographs from musicals for cast members, and planning next week's dinner!

If you are looking for a last minute, day-before "fluff" dish to take to a dinner, or to make for your own, here is a super easy dish:

Cranberry Fluff

INGREDIENTS
2 (12 ounce) packages fresh cranberries
1 cup white sugar
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans (optional)
1 pint heavy whipping cream
7 ounces miniature marshmallows (these can even be optional!)

Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve. You can even serve this slightly frozen and it's yummy!

And if you are not a "fluff" dish person, check out this new recipe I found at Kraft Foods:

Cranberry-Pineapple Minis

INGREDIENTS
1 can (20 oz.) crushed pineapple, in juice
2 pkg. (3 oz. each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup walnut pieces (optional)
1 apple, chopped

Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups. Refrigerate 2-1/2 hours or until firm. Remove liners.

I will be back tomorrow with some fun stuff and some news! Hope to see you then!