As promised...here is a quick pic of Sean at 3 days old...Such a cutie Pie!!!!

Sorry....

I know it has been a while since I posted....I have been in Arizona,....where my daughter Alli had her 4th baby on the 6th....so been helping out with their little family, but I'm home, trying to get all caught up...will post pics as soon as I can figure out how to get them from my camera to my computer!!!!

Don't Forget...it's Sale-a-bration Time!!!!

Don't Forget...we are in the middle of Sale a Bration...a great time for all to get some great products FREE!!!  If you purchase $50 of product, you can pick a free item out of the SAB catalog.  Hostess a $300 + party and get an extra $30 in hostess $$$  .....or become a demonstrator, for only $99, and you get an extra $25 in product in your kit.  What could be better then all of that!!!  Sale-a-Bration ends on March 31...so what are ya waiting for!!!!  Let's Celebrate!!!!

Here are the projects that we did for our February Stampers 10 group.  If you are interested in joining this group, or to be put on a wait list for a new group starting up...let me know.  We have a great time!  Our current group meets on the 1st Friday of each month at 6:30, and we are starting up our new round in April.  If Friday's don't work for you...I can put you on the wait list, and as soon as I have 5 people we can start a new club!!!  So much fin.  My Friday group has been going for 14 years now....

And here is what we did for the February Technique Club....Have openings for more to join us...Third Thursday of every month...cost is only $4.00, and you learn a new technique, and make a card with it....Fun, Fun, Fun!!!!

Peach Crisp

• Enough peaches to fill your pan nearly to the top when cut up.
• Enough flour to fully coat your peaches.
• Enough granola to make 1/4-1/2 in. layer over everything.
• Sprinkle of cinnamon.
• Pats of butter.

1. Cut up peaches...don't peel(that's where all the vitamins are)
2. Coat peaches with flour.
3. Sprinkle with cinnamon.
4. Put non-stick spray or butter and flour the pan.
5. Add peaches to pan.  Pack them down.  
6. Put ganola on top with pats of butter.
7. Cover with foil, and bake at 350 for 35-40 Min.  Uncover and bake for 5 more min..

Enjoy and Bon Apetite!!!!

The 2014 Occasions Catalog.....A Winner!!!!!

2014 Stampin' Up! Occasions Catalog

The 2014 Occasions Catalog is a delight!!!!  I'm not a flower person, but there are some GREAT Flower sets, I can't wait to get.  and the accessories ....lots and lots of new things!!!! Stay tuned as I go over some of my favorites the next few weeks!!!!

Here's some more of the projects we did in January's Stamp day....Fun, fun, fun!

Here's a super easy dessert!!!!

Lemon Bars 

1 box Angel Food Cake Mix

2 cans lemon pie filling

Mix dry cake mix and pie filling together in a bowl.  Pour into greased 9 X 13 inch pan.  Bake at 350 degrees for 25 minutes until top starts to brown.  Cool on wire rack, and sprinkle with powdered sugar.  Yummy.  Enjoy and Bon Apetite!!!!  

2012-2014 In Colors

These are last years In-Colors, which will be available till then next new catalog....I love the yummy richness of these colors!!!  Will be sad to see them go, in June....but they always have great new ones to replace them.....

Here are the Christmas tags from our tag swap we always do at our annual Christmas Party....I love putting these on my packages!!!

And here are some Christmas cards that we did, probably in November....I'm a little behind in posting....

Chicken and Green Beans with Bacon

1/2-1 onion

1-6 cloves Garlic

Green Beans

2-4 strips bacon

Chicken Breasts

Broth

Cook bacon.  Set aside.  Drain most of grease.  Saute onion and galrlc, and brown outside of the chicken breasts.  Add broth to cover and poach chicken breasts.  Allow broth to reduce.  Flip chicken as needed.  Snap beans.  Add beans about 15 min. after chicken comes to a boil.  Boil for about 4-5 min.  until beans change color.  They will still be crisp. Pull beans out and drain.  Crumble bacon on top.  Serve.  Enjoy and Bon Apetite!  

Cherry Cobbler 1" Stitched Edge Grosgrain Ribbon

132135 Cherry Cobbler 1" Stitched Edge Grosgrain Ribbon  $10.95  10 yds.  

Mmmmm....rich red ...I just love Cherry Cobbler....and this ribbon is rich.....nice and thick!!!!  Use it for cards...or decorating....

These were the cards we did at this months stamper's 10....You can be a part of this fun group.....either joining us on the 1st Friday of each month...or as a long distance participant...you would get a turn at being hostess...and samples of the cards we do, in turn for a minimum $15 order each month....

Here's some pictures of what I think were swaps from our last group get together!!!  great cards!!!!  

Grilled Vegetables Italian Style

Assorted vegis: Zucchini, Eggplant, peppers, tomatoes, 

Olive Oil

Rosemary

Thyme

Basil

Salt

Pepper

Garlic

Balsamic Vinegar

Prepare enough Marinade to cover your vegis:

Put olive oil in saucepan.  Add salt to taste.  Chop 4 cloves garlic in large chunks.  Mince thyme, rosemary, very fine...and add only a small amount of rosemary, and a little more thyme.  Simmer until garlic gets a bit of color.  Remove from heat.  Add chopped basil.  Slice vegis into large chunks so that they don't fall into grill.  Half tomatoes and seed them.  Coat everything with marinade.  Reserve rest of marinade.  Grill until tender, keep flipping!!!!  Drizzle a bit of balsamic iver.  Grind some fresh pepper on top.  Serve over Pasta, or alongside meat.  Enjoy and Bon Apetite!!!!  

In-Color 2013-2015 Cardstock

I love this years selection of In-Color Cardstock colors...check them out on my web site  http://www.stampinup.com/ECWeb/ProductDetails.aspx?productID=131200  They are YUMMY!!!!

This is the card I did for the swap for this month's Stamp day.....Love that bow die!!!!!

Here are some of the Fall Swaps I got at the stamp group this month....Love all the fall colors!!!!

Chicken Crescent Roll Casserole

2 (8 oz) crescent dinner roll tubes

1 (10 3/4 oz) cream of chicken soup

3/4 C. grated cheddar cheese

1/2 C. table cream

FILLING

4 oz. cream cheese

4 TBL. butter

1/2-1 tsp garlic powder

1/3 C. onion, finely chopped

2 large cooked chicken breasts finely chopped

1/2-3/4 C. finely grated cheddar cheese

1/2 tsp seasoning salt

1/2 tsp black pepper

1-4 tbl. mayonaise

1-2 C. grated cheddar cheese

Set oven to 350 F.  Butter casserole dish.  In a saucepan, mix cream, 3/4 C. cheese, and chicken soup.  Heat just until cheese melts.  In a bowl, mix softened cream cheese, butter until very smooth.  Add garlic powder.  Add chopped chicken, onion, and cheese.  mix well.  Add in 2 TBL. mayo or cream.  Season with salt and pepper.  Unroll crescent rolls.  Place 1 heaping TBL. chicken mixture on each crescent, and roll up..  Drizzle bottom of dish with small amount of soup mix.  Place crescent rolls on top, Drizzle with remaining sauce.  top with cheese.  Bake for 30 min.  Enjoy and Bon Appetite!!!