tag:blogger.com,1999:blog-45478285220037471472024-03-21T09:55:28.510-07:00confessions of a scrap lifterLeahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-4547828522003747147.post-17731234052262878782011-11-22T11:34:00.001-08:002011-11-22T11:37:49.807-08:00Easter and Baby Braden<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0mhTHZv2PuOqKBNRsL_TLAtXubj_38nn0ETS0MSChxWhyphenhyphenIoFGfxqq8FBtQ-LhaYmpNXtipLMJyEyPMpcvLdGqTnKUByVXuFbLCoj8Bo-EFlk8uKJlumfQF0kb7UDiPIEzc1O0kTOW7w/s1600/DSCN0100_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0mhTHZv2PuOqKBNRsL_TLAtXubj_38nn0ETS0MSChxWhyphenhyphenIoFGfxqq8FBtQ-LhaYmpNXtipLMJyEyPMpcvLdGqTnKUByVXuFbLCoj8Bo-EFlk8uKJlumfQF0kb7UDiPIEzc1O0kTOW7w/s320/DSCN0100_edited-1.JPG" width="320" /></a></div>
I had some Easter photos to do but no Easter paper so I cut out some eggs on the Cricut. <br />
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I like this one the best. I just made rows and rows of eggs.<br />
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I love the way this one turned out. The paper is from a Martha Stewart pack of papers I got a long time ago. I was so proud of myself for creating the folded flower. It took me a couple tries and it is still not 100% but I was happy.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-16080928597454626952011-11-20T13:40:00.001-08:002011-11-20T13:43:00.922-08:00December Daily goodiesI found some snowflake stamps and some kaleidoscope embossing powder at Michael's the other day. I am going to be using that and some Christmas tape from Martha Stewart. I should take some pictures because I was super excited about the Christmas tape. It is just what I wanted. He He.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-89627636523465643352011-11-17T18:45:00.001-08:002011-11-17T18:47:25.722-08:00December Daily<div class="separator" style="clear: both; text-align: center;">
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I took these photos with my phone so they are not the best. These are the embellished squares for my December Daily layouts. You can't see in the photo but I stitched on them all.<br />
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I have all my squares cut up at 4x4. I love this echo park paper. It is good sturdy double sided paper. The paper with all the numbers is my fav.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-8803981423314344882011-11-17T18:35:00.001-08:002011-11-17T18:40:14.342-08:00Stuff<div class="separator" style="clear: both; text-align: center;">
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These pages are always hard for me to leave alone. I always feel like I need to add something to that big white space. <br />
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This is the first page for my December Daily. I spilled some water on my desk so it got wet. I am hoping that will flatten out in my album. I have never done a page without a picture before. <br />
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Some super quick pages I did for our Bloomsday photos. I took way too many photos as usual.<br />
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The numbers for my December Daily. I am planning on scrap lifting an page from Ali's Life Artist book. I will tweak it a bit. These are stickers from echo park. I am a sucker for the cute stuff.<br />
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<br /></div>Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-90619467027404144862011-11-15T17:08:00.001-08:002011-11-15T17:49:24.212-08:00Tuesday November 15, 2011Today I got all my little bits ready for my December Daily. I took a few photos with my phone and I will try and get them on here tomorrow. All I need now is some white paper and perhaps a snowflake stamp. I am scraplifting a page from Ali Edward's Life Artist book. I am going to have to tweak it a bit since the layout would have me taking 7 pictures each day and I doubt I would keep up with that. I just hope I can keep up with the journalling.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-25515997030418030832011-11-10T15:49:00.001-08:002011-11-10T16:06:21.220-08:00Busy Scrapping<div class="separator" style="clear: both; text-align: center;">
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I haven't put any of my pages on here in a while. These are a few I have done lately. This one is a scrap lift from Elizabeth Kertchner's 52 challenge book. I used up a bunch of old paper that I had. I know I have said this before but just cut up that paper you have been saving. I have had some of this paper for over 10 years. Waiting for what. <br />
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I love the stickers on this page. I believe they still have it at Paper Pals. It is filled with birthday celebration stickers. I love how cute they are. I am a sucker for the cute.<br />
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This one is another scrap lift from the 52 challenge book. I don't think it is one of Elizabeth's and in the original LO it was butterflies and not animals. <br />
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I purchased the Amber Project Life and decided to do my 2009 photos. I have scrapped a few pages from this year and I just add them in along with the Project Life. <br />
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I got the Turquoise edition of Project Life to do my 2011 book because the Amber edition seemed a bit girly. Now that I have it I really like it. It just seems fancy to me. <br />
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I got these page protectors from Becky Higgins line and I am thinking it is the design F. I was originally thinking of using them for photos of Abi's artwork. I had taken a lot lot of pictures at this Easter party and these divided page protectors worked perfectly.<br />
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I then used some We R Memory Keepers 4x4 divided page protectors for the pictures that I couldn't cut down to a 3x4 size. <br />
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Well that is about it. I have been really going to town and trying to get caught up. I still have 2008 photos to scrap. I am caught up to April on both my 2009 and 2011 Project Life books. I have purchased the paper for my December Daily but I haven't come up with what I want to do yet. I should post some pictures of what I did last year. I am thinking that I will end up doing it that way again. I have also been smashing. Yes my house work is going to pot. Really I have mostly been doing all this while Abi is in school or at night when she is in bed.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-14860182128536192602011-11-07T08:46:00.000-08:002011-11-07T08:49:13.031-08:00December DailyI bought a bunch of Christmas paper at Paper Pals the other day. I went for the cute stuff. I just gravitate towards it. Now I need an idea on how I am going to do it. I have been looking on Flickr but haven't found anything. Of course I love Ali's style but the Studio Calico kit is like $70. I like to do what Ali does but I also like to put my own spin on it. I should post some photos of my last year December Daily. I just used my Project Life page protectors and that worked out well.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-33181462404895102002011-11-06T09:10:00.000-08:002011-11-07T08:49:00.998-08:00SmashingI bought my smash book from Paper Pals yesterday. I started smashing yesterday and I know I am going to get hooked on this. I am just doing whatever I want with no worries about how it looks. It is fun. I don't think I will post any pictures on here because I have put some personal stuff in there. If there is anyone in the Pullman area that is smashing and wants to share some of the little note cards then post a comment. I bought the entertainment and quote books and there are three of every design so it would be great to do a swap.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-38624977370572851262011-11-04T10:36:00.000-07:002011-11-07T08:47:37.561-08:00Project Life AmberI got Project Life the Amber edition about a week ago. I have been doing my 2009 photos with it. It is kind of a girly theme but I really like it. I am using Turquoise for 2011. I believe this is the only way that I am going to catch up. I know we are not suppose to care about catching up but I do care about it. I want my memories documented. I forget so much. I can not rave enough about this project. So far I have gotten 2 friends hooked on it.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-58806483534575967722011-10-28T20:23:00.000-07:002011-10-28T20:24:13.701-07:00Tiny StaplerI bought myself a Tim Holtz stapler today that uses tiny staples. How can I be so excited about a stapler? He He. Coming soon. Layouts covered with tiny staples. Of course I saw them on Ali's blog and had to have it.<br />
I also so much want to get the Studio Calico kit for doing December Daily. In the past 2 years I have used my stash. What to do? What to do? I also want to take the December Daily class at Paper Pals. I also want to get a smash book and start smashing.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-22453184910183190042011-10-27T19:46:00.000-07:002011-10-28T20:24:33.595-07:00December Daily LoveAli has a post about her December Daily today. I am so excited for this project. This year I am going to be oh so ready. Last year I thought I was ready but by December 6th I was out of it. It is Abi's birthday on December 15th and we had a bunch of company last year. This year we are going to be in Canada for Christmas but I am going to stay on top of this project. I will take a bunch of pictures when I am home. I just finished last years December Daily a month ago. Last Christmas was not my favorite. I think that is why it took me so long to get it done. Our laptop with all my photos on it also crashed after Christmas so I lost a bunch of photos. Luckily I got some off my Mom's camera but it still really bummed me out. This year it is going to be super great. "We're gonna have the hap hap happiest christmas since Bing Crosby tapdanced with Danny fucking Kaye."<br />
What is your favorite Christmas movie? <br />
<span class="linksoda"></span>Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-53847955894710045462011-09-27T09:11:00.000-07:002011-09-27T09:11:42.030-07:00Trying out the new style<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">{SQUASH AND CHICKPEA CURRY}<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 tbsp vegetable oil<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 onion, diced<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">2 cloves garlic, minced<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 tbsp minced gingerroot<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">3 tbsp mild curry paste<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">2 cups cubed peeled butternut squash<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">2 cups diced peeled potato<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 can (19 oz/540 ml) chickpeas, drained and
rinsed<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 can light coconut milk<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 cup vegetable broth<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">¼ cup natural cashew butter or peanut butter<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">¼ tsp salt<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">2 cups packed shredded Swiss chard<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">1 cup frozen peas<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">2 tbsp chopped fresh coriander or 1 tsp dried
coriander<o:p></o:p></span></div>
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">In Dutch oven, heat oil over medium heat; fry
onion, garlic and ginger, stirring occasionally, until softened, about 7
minutes.<span style="mso-spacerun: yes;"> </span>Add curry paste; cook,
stirring, until fragrant, about 1 minute.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">Add squash, potato ad chickpeas; stir to
coat.<span style="mso-spacerun: yes;"> </span>Add coconut milk, broth, cashew
butter and salt; bring to boil.<span style="mso-spacerun: yes;"> </span>Cover
and simmer, stirring occasionally, until vegetables are tender, about 30
minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">Gently stir in Swiss chard and peas; cook,
stirring, until Swiss chard is wilted, about 5 minutes.<span style="mso-spacerun: yes;"> </span>Sprinkle with coriander.<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">Makes 6 to 8 servings.<o:p></o:p></span></div>
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<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">PER EACH SERVING:<span style="mso-spacerun: yes;"> </span>about 217 cal, 6 g pro, 8 g total fat (3 g
sat. fat), 32 g carb, 5 g fiber, o mg chol, 543 mg sodium, 4% calcium, 11%
iron, 50% vit A, 23% vit C, 25% folate.<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="color: black; font-family: "Iskoola Pota","sans-serif"; font-size: 9pt; mso-themecolor: text1;">Slow Cooker Method:<span style="mso-spacerun: yes;"> </span>In slow cooker, combine squash, potato and
chickpeas.<span style="mso-spacerun: yes;"> </span>In large skillet, heat oil
over medium heat; fry onion, garlic and ginger, stirring occasionally, until
onion is golden, about 7 minutes.<span style="mso-spacerun: yes;"> </span>Add
curry paste; cook, stirring, until fragrant, about 1 minute.<span style="mso-spacerun: yes;"> </span>Add to slow cooker.<span style="mso-spacerun: yes;"> </span>Add coconut mild and broth to slow cooker;
stir in cashew butter and salt.<span style="mso-spacerun: yes;"> </span>Cover
and cook on low until vegetables are tender, about 4 hours.<span style="mso-spacerun: yes;"> </span>Stir in Swiss chard and peas. Cover and cook
on high until Swiss chard is wilted, about 15 minutes.<span style="mso-spacerun: yes;"> </span>Sprinkle with coriander.<o:p></o:p></span></div>
Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-7316457099690266292011-09-01T17:05:00.000-07:002011-09-01T17:05:32.123-07:00What's Cooking?{PASTA FAGIOLI}<br />
<br />
2 tbsp olive oil<br />
1 onion, diced<br />
3 cloves garlic, chopped<br />
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano<br />
2 cans (14.5 ounces each) reduced-sodium chicken broth<br />
8 ounces (about 2 cups) small pasta shells<br />
1 tsp Italian seasoning<br />
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed<br />
2 cans small white beans, drained and rinsed<br />
1 tbsp tomato paste<br />
½ tsp salt<br />
¼ tsp pepper<br />
Grated Parmesan, for serving<br />
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute. Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through. Ladle in to bowls; garnish with Parmesan.<br />
Per Serving: 260 Calories; 5g fat (1g salt); 13g protein; 48g carbohydrate; 8g fiber; 791mg sodium; 0mg cholesterol<br />
Makes 8 servings Prep 15 minutes Cook 16 minutes<br />
From: Family Circle<br />
<br />
<br />
{SPANISH RICE}<br />
<br />
2 tbsp olive oil (can use up to ¼ cup)<br />
1 onion, chopped fine<br />
1 garlic clove, minced<br />
2 cups of medium or long-grain white rice<br />
3 cups chicken or vegetable stock<br />
1 heaping tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained<br />
Pinch of oregano<br />
1 tsp salt<br />
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Ina separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. <br />
Serves 4 to 6.<br />
From: Simply Recipes<br />
<br />
{HAWAIIAN-STYLE SWEET-AND-SOUR ROASTED PINEAPPLE AND BELL PEPPERS}<br />
<br />
3 cups cubed fresh pineapple<br />
1 medium red bell pepper, cubed (1 ½ cups)<br />
1 medium red onion, cut into thin wedges (1 ½ cups)<br />
1 tbsp toasted sesame oil<br />
1 tbsp vegetable oil<br />
1 tbsp dark or light brown sugar<br />
1 tbsp sweetened coconut flakes, optional<br />
1 tbsp lime juice<br />
Preheat oven to 400 degrees. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.<br />
Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.<br />
Per 1 cup serving: 108 calories; &1g protein; 5g total fat (1 g saturated fat): 17g crab; 0mg cholesterol; 3mg sodium; 2g fiber; 12g sugars<br />
From: Vegetarian Times<br />
<br />
Just a few recipes I have tried lately. The Spanish Rice one is so good. I usually put it in the rice cooker and skip the last part of the directions. Enjoy.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-14964325097247784682011-07-22T10:25:00.000-07:002011-07-22T10:25:57.772-07:00Quilt Pictures<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ty58Fw8q20MYKiMcxnhkf9tYNzYWaORqmpqAtziVppeVChyphenhyphenLOJVtxPkVoAe_mMwyi-rtM031k4KjBXe-GDA2j0KAv2ZHlhAYKQbl_FFNwkgHPG0-8YuqPRQiCVAEfHG2jYetv0BoCaQ/s1600/DSCN2344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ty58Fw8q20MYKiMcxnhkf9tYNzYWaORqmpqAtziVppeVChyphenhyphenLOJVtxPkVoAe_mMwyi-rtM031k4KjBXe-GDA2j0KAv2ZHlhAYKQbl_FFNwkgHPG0-8YuqPRQiCVAEfHG2jYetv0BoCaQ/s320/DSCN2344.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihOGBMoxA7uXUSSJc1oMIuyU6Bg4wlEHnH3HfabhyphenhyphenyPb3K9eB62pirqG6C02oGNDN5mpU1HVvbvecyeA9eJfPQW1jX0y7WOz0O6Y1uwIdjcd8aEksUoigZ6EAYgwEdIJQ-yteVE6VN_M/s1600/DSCN2346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihOGBMoxA7uXUSSJc1oMIuyU6Bg4wlEHnH3HfabhyphenhyphenyPb3K9eB62pirqG6C02oGNDN5mpU1HVvbvecyeA9eJfPQW1jX0y7WOz0O6Y1uwIdjcd8aEksUoigZ6EAYgwEdIJQ-yteVE6VN_M/s320/DSCN2346.JPG" width="320" /></a></div>Here are some photos of the quilt that belongs to my Mother in law. Her mother made it for her about 30+ years ago. It is totally falling apart. Some of the fabric has totally disintegrated. The white fabric is so fragile it rips when you touch it. So I am going to take it apart and put it back together with the salvageable fabric. I am seam ripping them all apart. It is going to take me a long time. I work on it at night while watching TV. It is a good way to keep me from eating at night. <br />
The quilt design is called Pineapple. I think it is a challenging design. I am not a quilter so we will see how this goes. I fixed my husband's quilt that his Mom made him but it wasn't as bad as this one. Wish me luck.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-31742690115229575712011-06-28T13:35:00.000-07:002011-06-28T13:35:54.551-07:00Am I crazy?I am working on restoring an old quilt of my mother in law's. I wanted to put a photo on here but I am having trouble. This quilt is in rough shape.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-9413952963918502992011-06-16T09:11:00.000-07:002011-06-16T09:11:55.465-07:00iPhoneI hadn't realized how long it has been since I have posted. My husband and I received our iPhone on Saturday and it has been play play play ever since. It is highly addictive. I have done other things but I am on that thing way too much. So I guess I can post a recipe today. Talk to you soon.<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"><strong>{SAUCY CHICKEN}</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 tbsp water</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 tbsp cooking oil</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ cups packed brown sugar</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1/3 cup ketchup</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 tbsp white vinegar</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 tsp Worcestershire sauce</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 ½ oz dry onion soup mix</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">3 lbs chicken parts, skin removed</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: x-small;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Mix first 7 ingredients in bowl. Arrange chicken, meaty side up, in a single layer in small roaster. Spoon sauce over top being sure to get some on every piece. Cover. Bake in 350 oven for 50-60 min until tender.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Serves 6</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">From: Jean Pare</span>Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-21342382104281925902011-06-10T14:48:00.000-07:002011-06-10T14:49:47.144-07:00Busy Busy BusyYesterday I hosted Mom's group. Wow. I was busy cleaning up in the morning before everyone got here and then again after everyone left. I was also in a bit of a bad mood so that did not help. So I guess that is why I didn't even remember that I am trying to post daily. If anyone is reading this blog they probably wonder if I ever live up to my promises. Last night I was working on organizing some yard sale stuff. The Mom's group is having a yard sale on Saturday so last night I was getting that all ready. I did make vegetarian stew last night and it was very good. For sure a repeat recipe. I will get that typed up and posted soon. I got it off the Weight Watcher's site. I am making another recipe from there tonight so we will see how that goes. Tonight I will be finishing pricing my yard sale items and getting ready for the day. Yipppeee. Here are some recipes. Have a lovely day.<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"><strong>{TRADITIONAL SWEET POTATO CASSEROLE}</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">¾ cups packed brown sugar</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">¼ cup butter, softened</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 ½ tsp salt</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ tsp vanilla extract</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ cup finely chopped pecans, divided</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Cooking spray</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 cups miniature marshmallows</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: x-small;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in ¼ cup pecans. Scrape potato mixture into an even layer in an 11x 7 inch baking dish coated with cooking spray. Sprinkle with remaining ¼ cup pecans; top with marshmallows. Bake at 375 for 25 minutes or until golden.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">From: Cooking Light Magazine</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Makes 16 servings</span><br />
<br />
<span style="font-family: inherit;">I never had this thanksgiving traditional dish till I moved to USA. My family didn't have this at our dinners. We were really missing out. This is one of my daughter's favorites. I make it often.</span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"><strong>{CANDIED WALNUTS}</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ cup sugar</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 ½ cups raw walnut halves</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1/8 teaspoon coarse salt</span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is medium amber. As soon as the sugar is melted and the color is medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture. </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Makes 1 ½ cups</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">From: Simply Recipes</span><br />
<br />
<span style="font-family: inherit;"> I use to get these at Trader Joe's and when we moved here I couldn't find them. Now I get them at Winco in the bulk section. I have a wonderful salad that I put them on and I am sure that I have posted that one before but I can not find it at this moment. It is called Carrie's Spring Salad. It has a poppy seed dressing. Yum Yum</span>Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-36612729173474775352011-06-08T08:25:00.000-07:002011-06-08T08:26:12.525-07:00Muscles still soreToday was my second spin class. My legs were sore from Monday's class. I really like it. I sweat like nobodies business. I just wish my bottom wasn't so sore. Anyway. I forgot to post yesterday so I will add 2 recipes today. I did work on my friend's book the other night but I still don't have it complete so I will work on it again tonight.<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><strong>{CHIPOTLE BEAN NACHOS}</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 spray cooking spray</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 tsp canola oil</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 medium shallot, or 1 small onion, finely chopped</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 medium garlic clove, minced</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">15 oz canned kidney beans, rinsed and drained</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1/8 tsp table salt</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1/8 tsp chili powder, chipotle variety, or more to taste</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">20 items baked low-fat tortilla chips</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">7 tbsp low-fat shredded cheddar cheese, sharp variety</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1/3 cup salsa</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">3 tbsp cilantro, fresh, minced, plus extra leaves for garnish</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: x-small;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Preheat oven to 400 degrees F. Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chili powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside. Place tortilla chips on rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">From: Weight Watchers</span><br />
<br />
When I made these I used those scoop chips. It worked well that way. They were very good for a healthy option for nachos.<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><strong>{THAI NOODLES}</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 (9-ounce) package refrigerated angel hair pasta</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">¼ cup peanut sauce</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ cup fat-free, less-sodium chicken broth</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ cup chopped unsalted, dry-roasted peanuts</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">½ cup preshredded carrot</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">¼ cup chopped fresh cilantro</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">3 tablespoons sesame seeds, toasted (optional)</span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Cook pasta according to package directions, omitting salt and fat. Drain well; return to pan. Add peanut sauce and next 4 ingredients. Divide pasta into 6 equal servings. Top each serving with toasted sesame seeds, if desired. Serve immediately. Yield: 6 servings (serving size: 2/3 cup)</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Per serving: CAL 229; FAT 9.1g; PRO 8.6g; CARB 29.1g; FIB 2.3g; CHOL 24 mg; IRON 1.3mg; SOD 225mg; CALC 21mg</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">From: Weight Watchers</span><br />
<br />
My step-son likes this one. The stuff for this salad (cilantro, carrots, peanuts) tend to settle to the bottom of the bowl so really scrap it up from the bottom.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-22073353790307744052011-06-06T17:45:00.000-07:002011-06-06T17:45:36.305-07:00Sore MusclesI started a Yoga/Spin class this morning. It was very good but I am a wee bit sore. Probably not as sore if it was just a spin class. I believe the yoga stretching afterwards really helped. So tonight I am going to work on my friend's shower book and will hopefully have something to post. So for now here is a recipe. Maybe I should rename this blog to "the girl who hardly has time to scrap". I guess that wouldn't be accurate. I could scrap a lot more but then I would be neglecting my chores and my family. <br />
<br />
{CHICKEN, BLACK BEAN AND CORN ENCHILADA CASSEROLE}<br />
1 2 /3 oz Old El Paso Enchilada Sauce Mix or equivalent product (1.62 oz package)<br />
6 oz canned tomato paste<br />
8 cups water, divided<br />
2 tbsp canola oil<br />
1 cup onions, chopped<br />
½ cup green peppers, chopped<br />
1 medium garlic cloves, minced<br />
1 ½ cup uncooked yellow cornmeal<br />
1 spray cooking spray<br />
15 oz canned black beans, drained and rinsed<br />
15 oz canned yellow corn, drained and rinsed<br />
2 cups cooked chicken breast, skinless, diced<br />
1 ½ cup fat free shredded cheddar cheese<br />
<br />
Preheat oven to 350 degrees F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)<br />
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.<br />
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.<br />
Coat a 9 x 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish. <br />
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly. <br />
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by ½ to 1/3.)<br />
From: Weight Watchers<br />
<br />
My husband actually made this dish and it was very good. Of course. Why would I post it if it wasn't?Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-90990098070904409532011-06-05T20:33:00.000-07:002011-06-05T20:33:19.073-07:00Lots & Lots of RecipesI typed out a bunch of recipes this weekend so I will have a bunch of recipes to post this week. I am currently working on a scrapbook for my friend's baby shower so I am hoping to have something to show you soon. For now here is the recipe of the day:<br />
<br />
{PUMPKIN-CARROT CAKE}<br />
½ cup all-purpose flour<br />
½ cup whole wheat flour<br />
1 teaspoon baking powder<br />
½ teaspoon ground cinnamon<br />
½ teaspoon baking soda<br />
¼ teaspoon salt<br />
1 large egg<br />
1 large egg white<br />
½ cup packed brown sugar<br />
½ cup canned pumpkin<br />
2 tablespoons vegetable oil<br />
2 tablespoons butter, melted<br />
1 tablespoon grated orange rind<br />
¾ cup raisins<br />
½ cup grated carrots<br />
1/3 cup dried cranberries<br />
Cooking spray<br />
2 tablespoons coarsely chopped walnuts<br />
<br />
Preheat oven to 350 degrees.<br />
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.<br />
Yield: 9 servings (serving size: 1 square)<br />
Calories: 219; Fat: 6.4g; Fiber: 2.9g<br />
<br />
From: Cooking Light Magazine<br />
<br />
All the recipes that I post on here are recipes that I have tried and liked. I made this one for a baby shower and it turned out well. I think it would be great with a cream cheese frosting. Oh that sounds so good. I started Weight Watchers today so I am going through withdrawl.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-61914070996703320432011-06-05T13:08:00.000-07:002011-06-05T13:08:06.512-07:00Recipe{BROCCOLI CHEESE FRITTATA}<br />
<br />
2 heads broccoli (about 2 pounds)<br />
2 tsp unsalted butter<br />
2 small onions, peeled, cut into ½ inch pieces<br />
1 cup water<br />
1 ½ tsp coarse salt<br />
¼ tsp ground pepper<br />
3 large whole eggs<br />
9 large egg whites<br />
½ ounce grated Parmesan cheese (1/4 cup)<br />
2 ounces goat cheese (1/3 cup)<br />
Cooking spray<br />
<br />
Cut broccoli stems into ½ inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch sauté pan over medium heat. Add onions; cook until translucent, about 5 min. Add broccoli stems, and cook until they begin to soften, about 5 min. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 min more. Season with salt and pepper. Transfer to a bowl to cool completely. Wipe out pan; coat with cooking spray. In the bowl of an n electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 min. Heat pan over med-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese, Cook, without stirring, for 2 min. Transfer to oven; bake until top is golden brown and frittata is set, about 30 min. <br />
Makes 8 servings.<br />
128 Calories; 103 mg Calcium; 5g fat; 87 mg Cholesterol; 381mg Sodium; 12g protein; 4g dietary fiber<br />
From: Cooking Light<br />
<br />
<br />
This one is a bit of work but very good.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-14182379146728935262011-06-01T12:00:00.000-07:002011-06-01T12:00:17.103-07:00Challenging<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcesRHXym5TfiE7mCYsczSDPqBzXHmD7lucRyemmLBpllMVYxBvfUFCsv4LaEHQQXWs1x3Bf5cc_FwgYJMSFlhKia6JOYwnvULs4PFZrn4Ahw8pZgOokrSkrVpipkQ2CJiYrs3gzwRB0/s1600/IMG_0742_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKcesRHXym5TfiE7mCYsczSDPqBzXHmD7lucRyemmLBpllMVYxBvfUFCsv4LaEHQQXWs1x3Bf5cc_FwgYJMSFlhKia6JOYwnvULs4PFZrn4Ahw8pZgOokrSkrVpipkQ2CJiYrs3gzwRB0/s320/IMG_0742_edited-1.JPG" width="320" /></a></div> I already posted these on the Paper Pals blog but I thought I would put them on here as well because I haven't posted a scrap page for a long time. This paper was a bit of a challenge for me because I have to get over the fear of covering it up. It has words and images all over and I don't want to cover those up. I just had to do it. It took me a long time to come up with an idea. The page above used up a ton of photos that I cropped with my square punch. 14 photos on one page. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh128DbD_PUILsu-kKX1FIk7pGvzQypwKXZsxw7_QaxmFLl9ir5dGlriq0zXRSAi0Awg7Ac7_6kLZ5d8U7H9FmELRxLqZ3U2nKLBz-IF_9umMSswz0QfuRYAw_Q6BCKXEZPF06S4Ch_UAc/s1600/IMG_0744_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh128DbD_PUILsu-kKX1FIk7pGvzQypwKXZsxw7_QaxmFLl9ir5dGlriq0zXRSAi0Awg7Ac7_6kLZ5d8U7H9FmELRxLqZ3U2nKLBz-IF_9umMSswz0QfuRYAw_Q6BCKXEZPF06S4Ch_UAc/s320/IMG_0744_edited-1.JPG" width="320" /></a></div> This page was a lot of embroidery work. I stitched around all the photos. I also made charms out of the stickers and then hung them from loops I had made from the ribbon. It was a bit tedious and I would do it differently if I did this again. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmvStocJvICPk9ZzmgsIeWW5xE2heZDACaoFlqBg4xhi5nRBZiJg6Q8W0S7I3ZOSR5vQatjgjJrYUibpw8R5t8hxSdglEI7HXBGQ7wvycPfmnLBbdNCXE37SxFO4d6tvdRgNJ5QCBT40/s1600/IMG_0746_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmvStocJvICPk9ZzmgsIeWW5xE2heZDACaoFlqBg4xhi5nRBZiJg6Q8W0S7I3ZOSR5vQatjgjJrYUibpw8R5t8hxSdglEI7HXBGQ7wvycPfmnLBbdNCXE37SxFO4d6tvdRgNJ5QCBT40/s320/IMG_0746_edited-1.JPG" width="320" /></a></div>I had so few scraps to work with on my cards. I wanted to cut some stuff out on the Cricut but I just didn't have enough paper. I really like the thank you one. It is plain and simple.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-83090389410095232152011-05-28T10:41:00.000-07:002011-05-28T10:41:00.424-07:00Saturday PostI am going to be super busy this weekend so I thought I would set this up early. Have a great long weekend.<br />
{ASIAN BEEF-NOODLE SALAD}<br />
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Dressing<br />
½ cup chicken broth<br />
1/3 cup hoisin sauce<br />
2 tbsp reduced-sodium soy sauce<br />
2 tbsp seasoned rice vinegar<br />
1 tbsp toasted sesame oil<br />
1 tbsp grated ginger root<br />
2 tsp grated orange zest<br />
1 tsp minced garlic<br />
¼ tsp each salt, freshly ground black pepper, and crushed red pepper flakes<br />
Salad<br />
8 oz uncooked whole wheat spaghetti<br />
1 lb sirloin steak, grilled and cut into strips<br />
2 cups small broccoli florets<br />
1 cup thinly sliced red bell pepper<br />
1 cup peeled, seeded and diced cucumber<br />
1 cup grated carrots<br />
1 cup frozen green peas, thawed<br />
½ cup chopped green onions<br />
1/3 cup chopped fresh basil leaves<br />
Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use. Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again. <br />
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Per serving (based on 6 servings): calories: 340; total fat: 7.6 g; saturated fat: 2.1g; protein: 25g; carbohydrate: 46g; fiber: 6.3g; cholesterol: 46mg; sodium 619 mg<br />
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From: Eat, Shrink & Be MerryLeahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-1903724537500567352011-05-27T10:22:00.000-07:002011-05-27T10:22:40.933-07:00Cheesy Bean CasseroleI do have a new assignment from Paper Pals to work on and I plan on starting that today but for now I am going to post another recipe. <br />
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{CHEESY BEAN CASSEROLE}<br />
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Cooking spray<br />
1 cup chopped onion<br />
2 cans (15 oz) kidney beans, drained<br />
2 cans (14 1/2oz) no-salt whole tomatoes, drained and chopped<br />
½ tsp garlic powder<br />
¼ tsp pepper<br />
1 cup (4 oz) shredded reduced fat sharp cheese<br />
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Preheat oven to 400 degrees. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion to skillet and sauté until tender. Stir in beans and next 3 ingredients. Cook 3 min or until thoroughly heated. Spoon into an 8 inch square baking pan; sprinkle with cheese. Bake uncovered for 5 min or until cheese melts, let stand 5 minutes.<br />
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From: Weight Watchers<br />
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My friend, Erin, brought this yummy dish over for us after we had our daughter. What a wonderful gift. She even made cornbread to go along with it. So yummy.Leahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0tag:blogger.com,1999:blog-4547828522003747147.post-70052857778966199662011-05-26T09:09:00.000-07:002011-05-27T10:23:23.581-07:00After Thanksgiving RecipeThis recipe is meant for using up your leftover turkey. I have made it often with chicken. It is so yummy.<br />
<br />
{TURKEY CURRY}<br />
2 tbsp butter<br />
3 cups finely chopped peeled Golden Delicious apple (about 2)<br />
2 cups finely chopped onion (about 1 large)<br />
2 garlic cloves, minced<br />
1 tbsp curry powder<br />
½ tsp salt<br />
¼ tsp ground red pepper<br />
½ cup fat-free milk<br />
2 tbsp cornstarch<br />
2 cups fat-free, less sodium chicken broth<br />
6 cups chopped cooked turkey breast (about 1 pound)<br />
1 ½ tbsp lemon juice<br />
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Melt butter in a large Dutch oven over medium-low heat. Add apples, onion, and garlic to pan. Cover and cook 12 min or until onion is tender. Add curry powder, salt, & red pepper to pan. Combine milk and cornstarch in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce heat, and cook 4 min or until slightly thickened, stirring constantly. Add turkey and juice to pan; cook 5 min or until turkey is thoroughly heated. <br />
Makes 8- 1 cup servings<br />
Calories 143; Fat 3.4g; Protein 18.3g; Carb 9.7g; Fiber 1.2g; Chol 55 mg; Iron 1.2 mg; Sodium 316 mg; Calcium 37 mg<br />
From: Cooking Light MagazineLeahhttp://www.blogger.com/profile/08652857387500376246noreply@blogger.com0