Monday, June 28, 2010

Weekly Layout

This week's layout is designed by me! Douglas did the detail touches with Photo Shop. He put the total focus on Linken by making the pictures sepia tone and changing Linken's shirt to Pomegranate. (love that Bazzill Ap) He also to the poem I found and jazzed it up. He will be teaching these techniques and lots more in His Photoshopp'n class July 16th and 17th. Read more at

Check out more pictures below!

Those of you in the Christmas in July 8x8 Savvy Swap, the Bazzill order will be in tomorrow. Feel free to stop by and pick it up!

Happy Scrapp'n

Sunday, June 27, 2010

Just for fun!

At Church I teach the 11-12 year old girls in Sunday School. Oh how I love those girls. We are studying the Old Testament and learning how to apply the lessons taught by the prophets of old into our lives today.

I want to have a summer party for these girls so today I am giving them an invitation to a pool party. I made them out of real flip flops. I got the inspiration from the Quick Quotes kit program.

This was such a fun project!! I not only had fun making them but learning to take better pictures was my highlight, Thanks Rigo and Courtney

Happy Scrapp'n

Saturday, June 26, 2010

P.j. Crop!

This Friday's P.J. Crop was lots of fun! We talked, laughed and scrapped the night away.

Dinner this week was a Hawaiian Haystack.
For the Broth:
Grilled Chicken or boiled chicken cut into chunks
Cream of Chicken Soup
Sour Cream
Chinese Noodles
Steamed Rice
Bell Peppers
Green Onions
To make the Broth:
Dump 1lb of chicken, 1 can of cream of chicken soup, 8oz of sour cream and a 1/2cup of milk in a crock pot. Let cook for 2-3hrs or until creamy.
Prepare Your Plate:
Make a bed of Chinese Noodles topped with rice. Then put the creamy chicken broth on top of the rice and noodles. Afterwards put a little of each topping over the chicken and rice mixture. Once you have your toppings on, Enjoy!

Bon Appetite!

For a late night snack Annette brought fresh fruit and a warm chocolate dip for our enjoyment, and Leslie brought ice cream sandwiches.

Here are the pictures from this week's Make 'n Take:

Thursday, June 24, 2010

The only grandpa I really knew

He would pay me a nickle to call him Uncle Charlie but I loved to call him Grandpa. He would always make a fuss over me and tell me how amazing I was. I love my Grandpa. He made me feel beautiful and talented and more importantly that I could do anything I set my mind to do. Grandpa Bazzill has been put in the Hospital with not much promise. Mom will be leaving for Arizona Saturday morning to say goodbye and to help Grandma and her Sisters.

Not to many people can be a grandparent and still have their Grandpa living. I am so grateful to have a loving Grandpa still alive to share my grandchild. He is a great guy who has a way of telling a joke that will make everyone laugh. I miss you Grandpa.

I am thankful I can and will scrapbook these memories.

Keep on Scrapp'n my Friends

Monday, June 21, 2010

Weekly Layout has been launched! Whoot Whoot! Check it out! Douglas and Rigo did a wonderful job! You two our my heroes! Love you guys!!!! Douglas did the artistic work and Rigo did the mechanics and made it easier for you to see what is happening at Scrapp'n Savvy with just a simple click of your mouse. The calendar is interactive and you can see several months into the future. All purchase are secured and check out is easy.

This weeks Weekly Layout was designed by Courtney Zavala.

You can check out more of her work at or check out the projects she will be teaching at Scrapp'n Savvy by going to

I want to thank Courtney for switching weeks with me. We didn't forget about the wonderful men in our life. Happy Fathers Day guys! I was assigned this week and was to do a Father's Day design. I learned that RDB and the Sampler should not be in the same week so you can watch for it to be released next Monday. Thanks for your patience! Love you guys

Our Scrapp'n Sampler was fabulous. It was great to have so much support. (((HUG)))

Happy Scrapp'n my good friends

Saturday, June 19, 2010

Razzill Dazzill Bazzill June Class

We had so much fun this month making interactive layouts. Pages that move are my personal favorite. Maybe that comes from raising boys. My boys were always on the move so pop-up interactive story books were their favorite! I hope you enjoy them.

Next month we will be playing with acrylics. Adding them to your layouts is tons of fun! One layout will will be interactive. You can sign up right here are my blog or coming real soon

Happy Scrapp'n

Monday, June 14, 2010

Weekly layout!

This weeks weekly layout was designed by Danae Jones. She is getting ready for her Savvy Teens and Scrapp'n tots class. Come by and see the projects or better yet, come to the Scrapp'n Sampler and get a discount on your classes and camps.

Saturday, June 12, 2010

P. J. Crop

Birthdays are fun at Scrapp'n Savvy. Leave it to Leslie, our hostess with the mostest, to remember the little things that make birthday's fun. Sunday is mom's birthday and it was fun sharing a yummy ice cream cake with our scrapp'n friends. Thanks girls!

We have been making lots of fun changes getting ready for the Scrapp'n Samplier. Yesterday was full of excitement. Dad was busy making shelves, putting up slat-wall and being our muscles as we cleaned out and rearranged for two really big orders that came in. We didn't get to our make-n-take until 11pm (so sorry) but we did manage to get the place cleaned up in time to play! Thanks for your patients girls. I really do love having all of you around.

For dinner we had amazing chicken tostadas. Thanks Leslie for the yummy recipe.

Grilled Chicken Tostadas

Prep: 15 minutes
Total: 30 minutes
Serves: 4
4 boneless and skinless chicken breast halves (or tenders)
8 corn tortillas (6 inches each) (or store bought tostado shells)
1/4 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
2 bell peppers, red, green, yellow, orange or a mix , sliced
Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream, for serving
1. Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
2. Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
3. Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
4. Brush peppers with oil; grill until browned, about 2 minutes per side.
5. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, peppers, cilantro, and sour cream.

Black Beans with Poblano
Prep: 15 minutes
Total: 25 minutes (if using canned black beans)
Serves: 4
2 tablespoons extra-virgin olive oil
1 bell pepper, chopped
1 poblano chile, seeded and chopped (or 1 can green chilies diced)
2 (15 ounces each) black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Lime wedges, for serving
1. Heat oil in a medium skillet over medium heat. Add peppers and the chile; cook, stirring frequently, until tender, about 5 minutes.
2. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper.
3. Toss well to combine. Season with salt and black pepper.
4. Serve warm or at room temperature, with lime wedges on the side.

NOTES: This works equally well if dry black or pinto beans are prepared. I generally use the quick soak method, as opposed to the overnight soak.

Prep is the same for all methods:

1. Pick through beans, removing any foreign objects such as little pebbles, dirt, or shriveled beans.
2. Rinse well, and place in a pot with water to cover well – for 1 pound (2 - 3 cups dry beans) use 10 cups water

Overnight Soak Method: Add beans and water to a pan or the Crockpot. Cover, let set overnight or at least 8 hours.
Quick Soak Method: Heat beans to boiling, and let boil for 3 minutes. Remove from heat, cover, and let set for 1 hour. Drain and rinse really well (this is the part that is supposed to minimize the music) – so rinse one more time .

3. Put beans, veggies, spices, and add a bay leaf or two into Crockpot. Add water or broth to cover by 2 inches or so, stir, put cover on crockpot and cook on high for 3-4 hours, or low for 6-7 hours. The time will vary depending on the age of your beans and how often you open the lid and stir.

Yellow Rice Pilaf
Prep: 15 minutes
Total: 30 minutes
Serves: 4
Coarse salt
1 1/2 cups long-grain rice
2 tablespoons extra-virgin olive oil
1 pound bag of frozen peas and carrots( or 1 carrot, cut into 1/4-inch dice and 1 cup frozen peas, thawed and drained)
1 – 2 cloves garlic, minced (optional)
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
Freshly ground pepper
1. If using a rice cooker, heat olive oil in a pan, toss rice in once oil is medium-hot, reduce heat and stir constantly and let toast lightly.
2. Add spices and garlic, if desired; stir well, let spices warm through. Put rice and spice mixture into the rice cooker and add the required amount of water for your specific cooker.
3. Add frozen peas and carrots and stir to distribute evenly.
4. Cover, and cook until rice is done.
5. Fluff with fork and serve.
1. To prepare rice without a rice cooker, fill a medium saucepan with water, and bring to a boil; add salt and rice.
2. Cook until rice is just tender, 15 to 20 minutes.
3. Drain, and transfer rice to a serving bowl.
4. Meanwhile, heat oil in a large skillet over medium-high heat. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in garlic and peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.

Happy Scrapp'n

Wednesday, June 9, 2010

Design Studio

We got even MORE excited with the Cricut die-cutting machine by using Cricut Design Studio software. The potential for your die-cutting creativity was taken to a whole new level as we learned to weld images, combine images from various cartridges, using keywords to search for images, and more. We stared by updating our software and ended with this fun "Ahoy" layout. Everyone brought their own computer and were able to personalize their design by follow the example that was projected on the wall in class! Creating with the Cricut has never been more exciting!

You can get a discount on the next Design Studio class by coming to our Scrapp'n Samplier this month on June 18th and 19th.

Happy Scrapp'n and cutt'n my Cricut friends

Monday, June 7, 2010

Weekly Layout

Here it is! This week special Weekly Layout only $10!!

This Week's Layout was designed by Lisa Dolan. She will be joining the Scrapp'n Savvy staff. Come and meet her during the Scrapp'n Sampler!

It seems that I’ve have been scrapbooking all my life. I put my first scrapbook together as a teenager, using Elmer’s Glue and Scotch Tape! Now of course, I take great care to ensure that my family memories will be preserved for future generations to come. I enjoy putting complex pages together and take hours (or days) to do so. But the never-ending pile of pictures on my worktable force me to challenge myself to do pages in as little time as possible and still be cute! I love my QuicKutz and my Cricut machine and of course, anything Bazzill! My pages are quick and easy, but can also be easily stepped up a notch!

I’ve called Houston home for over 20 years. I’m a dental hygienist by day and a scrapbook artist by night! My husband Jim and I have 3 furry, tail-wagging “kids”, Jackie and Dakota, our Labs and a new addition, a cute kitten named Sweet Pea. Life is what you make it and I prefer mine sweet with a cherry on top!

Announcing Quick and Easy Layout with Lisa Dolan

Not every page needs to be a master piece that could be framed and on the wall. We do live in a busy world full of adventures. Now with the world going digital we have hundreds of pictures of our adventures to help preserve our memories. Lisa Dolan has a great eye and mad skills in making Quick and Easy layouts to help you preserve all those digital pictures and document those treasured memories. In Lisa’s Quick and Easy Class you will make three 12x12 layouts.

Be sure to sign up for the Scrapp'n Samplier rignt here on the blog or give us a call. I am sure will not want to miss out on great discounts on classes and new released product

Saturday, June 5, 2010

Hats off to all those graduates out there!

I made a couple of cards for some amazing young adults who graduated from Klein Oak today. For a couple of them I have been feeding them breakfast every morning for the past four years for one it has just been a couple. I have grown to love these kids and I feel part of my heart goes with them. Good Luck Taylor, Kayla, and Amber! You will be missed!

Spring is the perfect season to be graduating as Robin Williams said, "It is nature's way of saying, Let's party!" It is the beginning of a new journey and the celebration of a job well done! Go forth young graduates and become the best "YOU", you can be!

Happy Scrapp'n

P.J. Crop!

It was another fun night at Scrappn' Savvy. Thanks Melissa for bringing the yummy cookies. For our make-n-take we made the Father's day side of this layout. We learned how to make our own flowers. Go Us! Whoot Whoot!

For dinner we had a chef Salad and fresh fruit.

Thank girls for hanging out with me!

Happy Scrapp'n