Thursday, October 27, 2011

Crop, Eat - Repeat!

I LOVE planning my All-Day Crops.  So much fun to always try to raise the bar and keep the girls happy!!  Last Saturday we cropped all day in Deerfield Beach --just wanted to share my optional make and take art as well as some well requested recipes...

This was the optional make & take layout the ladies got a chance to make.  I designed it using paper from the Mischief and Bliss paper collections.  Added some grey flannel cardstock to the black and colonial white and stamped dimensionals and backround with my favorite stamp set, Love Life

The flowers and medallion as well as bracket shapes were all cut using our Art Philosophy cartridge for Cricut!  I am soooo loving this!  Hmm and love that ribbon too -it is our striped grograin ribbon.  Pearls and designer rhinestone brads round out the layout.

Ok, now on to recipes.  Below are the recipes for my Unstuffed Pepper Casserole and Butternut Squash Lasagna.  Enjoy!

Unstuffed Pepper Casserole
  • 1 lb lean ground beef
  • 2 green peppers, chopped
  • 1/2 vidalia onion, chopped
  • 3 cloves garlic, minced
  • 2 cups of cooked brown or white rice
  • 24 oz marinara sauce
  • 1 1/2 cups shredded Italian style cheese
Saute onions, peppers and garlic in a bit of olive oil until caramelized in a large skillet.  Add the meat and garlic and cook until brown.  Make sure you season well with kosher salt and pepper.  Drain any extra fat from your skillet.  Add the rice, marinara and 3/4 cups of cheese.  Adjust your seasoning as necessary.  Spoon into 2 quart casserole and top with remaining cheese.  Bake at 350 until heated through and cheese has melted.

Butternut Squash Lasagna
  • 1 Tbsp olive oil
  • 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1/2 cup water
  • 3 amaretti cookies, crumbled
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Pinch nutmeg
  • 3/4 cup (lightly packed) fresh basil leaves
  • 12 no-boil lasagna noodles
  • 2 1/2 cups shredded whole-milk mozzarella cheese
  • 1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat and season with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then mash the squash, leaving just a few lumps. Add the amaretti cookies. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil.  Very important that you only fill blender halfway and that you do not completely seal blender.  Hold cover with clean kitchen towel instead to prevent an explosion!!! Blend until smooth. Return the basil sauce to the rest of the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch lasagna pan. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Hmmm...wonder what I will be cooking for our next crop on JANUARY 14???? You will not want to miss it!!!


Monday, October 24, 2011

Dreamin' Workshop Kit -- Perfect for all Fall Events!

I am really loving the Dreamin' paper line.  Again, it is one of those collections that are so versatile-- the colors scream "Fall" and therefore perfect for your pumpkin patch pics, Thanksgiving memories - but also really great for travel and birthdays.  The layout above is from the Dreamin' Workshop on the Go and we will work on it together in class.  The one below, is the second layout you can make with your kit and as you can see, I used it for Marc's birthday pictures.

I incorporated the use of our Flip Flaps to create booklets of pictures and therefore make more photo real estate on my layouts.  The stamp set used for the title is Headline Alphabet and it is detailed with Liquid Glass.  I also incorporated our Art Philosophy Cricut Collection to add the festive touch of presents.

By adding the Dreamin' Stickease and a little more paper and cardstock I was able to make the layouts above and below.  I added our new Harvest Charms and Mini Medleys in Honey as well as hemp to add more of a designer touch and some texture. 

So do not miss out and join our fun group of scrapbookers!  Beginners to advanced welcome!

Class Date: Wednesday, November 16
Time: 7:00 p.m.
Place: Canyon Springs Clubhouse (Boynton)

Not local?  Can't make it? No problem!  Click here to order your kit or Email Me!

Tuesday, October 18, 2011

Dreamin' of my Little Pumpkins...

I love Fall! The colors, delicious foods and baked pumpkin scent all around.  Of course, in South Florida you take as much as you can get.  This weekend we took Marc & Nathan to the pumpkin patch to add some round orange friends to our home decor.  I used CTMH's Dreamin' paper pack to highlight some of our photos.
The fun flowers were made using our Art Philosophy Cricut Cartridge as well as the leaves which were cut out with the Cricut and then stamped.  How easy is that!  I made the "Pumpkin" title using Dimensional Element alphabets and some stamping, liquid glass and ink.  Here is the detail:


Wednesday, October 12, 2011

Buttons + Bling = FUN!

Lovely, chunky, fashion-forward bling turns your cards from charming to super-fantabulous. Learn the WOW techniques in this how-to video from Close To My Heart, and then send holiday cards that people will be talking about into the New Year!!!

Loving this video and hope you do too!  To view & order the items used in this video, click on the pink hyperlinks below:

Happy Scrapping!

Thursday, October 6, 2011

Mischief Workshop Time!

Ahhhhh!  Halloween time is perhaps one of the most celebrated seasons in our home.  The kids look forward to it and frankly, so do I!  Always had fond memories of trick-or-treating, parties and fun costumes growing up so I love to share that enthusiasm with our kids as well.  Of course, with all the fun comes scrapbooking these memories, so here we go: Mischief Workshop on the Go!

The layout above is the one we will complete together in class.  It faetures our Midnight felt shapes, spray pens, glitter gel, and one of my favorite stamp sets, Backdrop-Charmed.  The title is stamped with Posterboard Alphabet.

The second layout really showcases how you can use the same paper pack for more than just Halloween.  Here is my sweetie Steve about a week before he met me on a trip to France he should have taken me on, lol!:

Some fun stamping and shading using our great markers on this layout.

And back to Halloween, using the some more Mischief paper and our new Complement, Mischief Rub-Ons.  These are great - nothing lke Close to My Heart rub-ons for staying power and ease of use.  Also, you will notice the shapes cut out with our Cricut Art Philosophy cartridge!  SO MUCH FUN!!

So join in on the fun and come to my Mischief Workshop!!

Date: Wednesday, October 26
Time: 7:00 p.m.
Place: Canyon Springs Clubhouse - Boynton Beach
Fee: $35 for basic kit - other items a la carte.

Not local?  No problem! Click Here to order your kit!

More artwork coming soon!