Monday, April 7, 2014

Sneak Preview-Hello Friend File Folder Book- Sat April 26th 1-4 pm

Here is another fun sneak preview for the Hello Friend File Folder Book. The class is Saturday April 26th, 1-4 pm during our Spring Workshop Weekend.

The base of this project is kraft file folders, that are folded and manipulated into pockets, flaps and many other cool ways. It is the perfect place to highlight some great photos of friends and family.

The paper collection is by Pink Paislee, it is called Pen Pals and it has postal elements with red, white and blue, lots of great tags, transparency pieces and other fun goodies.

Adrienne is designing this project and teaching this class and is adding lots of fun pockets, tags and envelopes as well as some of creative signature style.

To sign up for this class or other weekend classes visit the Workshop Page.

Happy Scrapping!

Wednesday, April 2, 2014

Sneak Preview- Saturday April 26th Card Class

Hey Chicks
Here is a sneak preview of the fantastic cards you will be making at the Spring Workshop Weekend.

The class is Saturday April 26th, 7-9 and features 6 different cards that will teach at least 6 new and different techniques. Some of the new techniques include stacked ombre, dry embossed vellum, stamping on transparency, woven lattice, using scraps, inking with embossing folders and so much more fun. Your class kit includes all of the supplies to make 2 of each card- so you can do another one on your own.

Jennifer Blomquist is teaching this fantastic class, you don't want to miss this one! To sign up visit our Workshop Page.

Happy Scrapping!

Tuesday, April 1, 2014

Christmas Card Books- 3 down, ? more to go

Hi Scrappy Chicks
I wanted to share something that I worked on/figured out/started over the retreat weekend. Christmas card books! Yippee!

I have been wanting to do mini books of the wonderful photo cards, special letters and handmade cards that we receive every year for Christmas. It has been on my long term project list for like 5 years.

So last weekend I packed up about 10 years worth of cards-because I am really good at saving them- and my Cinch, some other misc Christmas supplies.

I decided on an 8x8 format. This works great for the larger photo cards that people are sending now.
I made a pocket page for special handmade cards and letters.
I used washi tape to make binding tabs for other handmade cards and folded cards that I didn't want to punch holes in.

I just punched and bound all of the pieces in a totally random fashion. I like the look of different sized cards all together. I can't wait to finish the rest of the years now.
 It is so rare that I actually FINISH something on a retreat. I am very pleased with this project.

Thank you for another great retreat weekend- new recipe to share!

Thank you ladies for another fantastic retreat weekend in the mountains. So much fun.

I always love the opportunity to try out new recipes- this one is definitely a winner. It is from The Pioneer Woman's A Year of Holidays cookbook. Fantastic recipes and step by step photos.

Her cookbooks are fantastic, especially for beginning cooks.

I made her Everything Bagel and Cream Cheese Baked French Toast. Kind of an overnight bread pudding- but savory. It was delish. I promised everyone the recipe so here it is:

The Pioneer Woman's Bagel and Cream Cheese Baked French Toast

6 Everything Bagels-I used 3 sesame and 3 onion
Butter for greasing pan
One 8oz. Package Cream Cheese
2 cups grated cheddar cheese
8 eggs
2 cups milk
1/2 cup heavy cream-I used half and half
1 Tbls chopped chives, plus more for serving- I didn't put in
1 tsp. Dry mustard
1/2 tsp. Cayenne-I didn't put in
1/2 tsp. Salt

Grease 9x13 casserole dish with butter. Tear bagels into pieces and place in casserole dish. In separate bowl, whisk eggs, milk, cream, cayenne, chives, mustard, and salt. Meanwhile, cut block of cream cheese into small squares and place them all over top of bagels in various places (note: whole top will not be covered). Pour egg mixture all over bagels. Sprinkle cheddar cheese all over. Cover with foil and refrigerate 2 hours or overnight. Bake 450 degrees for 45 minutes, uncover and finish baking 15 to 20minutes more. Cut and serve with extra chives...

I should have baked this in a clear glass pan because I overbaked it and the bottom and sides got really really really done (that is a nice way of saying almost burned)