This Layout was designed by Susan. If you would like to purchase it please go to scrappnsavvy.com!
Happy Scrapp'n!
Monday, July 26, 2010
Weekly Layout
This Layout was designed by Susan. If you would like to purchase it please go to scrappnsavvy.com!
Happy Scrapp'n!
Sunday, July 25, 2010
All Day Crop
What excitement for an All Day Crop! Storms, power outages, friends, good food, and scrapp'n. What else could a girl ask for?? Well maybe not the storms and power outages next time! Thank you Leslie for being our hostess once again. It is so good to know I have a friend I can count on when needed. I could not have made this trip to Arizona without you!! Muchas Gracias!
Here are Chef Leslie's recipes from Saturday.
Cuban Black Beans and Rice, in the Slow-Cooker
Serves 6
If you can’t find andouille, use an equal amount of kielbasa sausage and add ¼ teaspoon of cayenne pepper with the other seasonings in step 1.
1 pound turkey (kielbasa) sausage, halved lengthwise and sliced into thin half-moons
1 pound dried black beans, rinsed and picked over
1 – 2 teaspoons canola oil
1 red bell pepper, seeded and finely chopped (or 2 green)
1 green bell pepper, seeded and finely chopped
2 celery ribs, finely chopped
6-8 garlic cloves, minced
4 teaspoons cumin
3 teaspoons dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper
2 bay leaves
5 cups water
1 large can diced tomatoes
1/4 cup fresh cilantro leaves, minced
1 1/2 cups long-grain rice
2 cups water
Place cleaned and picked through black beans into a pot and cover by 2 inches with water. Bring to a boil and lower heat for 3 minutes. Turn off heat, cover, and let sit for an hour.
Once beans have soaked, rinse well, and put into slow cooker.
Place oil into a skillet and bring to medium heat. Add bell pepper and celery and sauté until softened, about 5 minutes. Stir in garlic, 2 teaspoons oregano, cayenne pepper, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, about 30 seconds.
Add veggies to crock pot, with water and tomatoes.
Cover and cook on high for 3-4 hours, or low for 7-9 hours.
To serve
If thicker, creamier consistency is desired, take about 1 cup of the beans out and mash them. Add back into slow cooker and stir in.
Add cilantro leaves and adjust seasonings if needed.
Brown sausage and drain on a paper towel-lined plate.
Prepare rice.
Serve black beans on top of rice, add sausage, additional fresh cilantro, sour cream, cheese, or lime wedges as desired.
Corn Casserole
Melt 1/2 stick margarine in casserole dish -- Combine following in bowl:
- 1 (16 oz) can whole kernel corn (do not drain)
- 1 (16 oz) can creamed style corn
- 2 eggs
- 1 sm can green chilis (Optional)
- 1 box Jiffy Corn Muffin Mix
Pour into casserole and bake at 350 until done. (approx 45 minutes)
I hope you all enjoyed yourselves. See you soon!
Happy Scrapp'n!!
Here are Chef Leslie's recipes from Saturday.
Cuban Black Beans and Rice, in the Slow-Cooker
Serves 6
If you can’t find andouille, use an equal amount of kielbasa sausage and add ¼ teaspoon of cayenne pepper with the other seasonings in step 1.
1 pound turkey (kielbasa) sausage, halved lengthwise and sliced into thin half-moons
1 pound dried black beans, rinsed and picked over
1 – 2 teaspoons canola oil
1 red bell pepper, seeded and finely chopped (or 2 green)
1 green bell pepper, seeded and finely chopped
2 celery ribs, finely chopped
6-8 garlic cloves, minced
4 teaspoons cumin
3 teaspoons dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper
2 bay leaves
5 cups water
1 large can diced tomatoes
1/4 cup fresh cilantro leaves, minced
1 1/2 cups long-grain rice
2 cups water
Place cleaned and picked through black beans into a pot and cover by 2 inches with water. Bring to a boil and lower heat for 3 minutes. Turn off heat, cover, and let sit for an hour.
Once beans have soaked, rinse well, and put into slow cooker.
Place oil into a skillet and bring to medium heat. Add bell pepper and celery and sauté until softened, about 5 minutes. Stir in garlic, 2 teaspoons oregano, cayenne pepper, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, about 30 seconds.
Add veggies to crock pot, with water and tomatoes.
Cover and cook on high for 3-4 hours, or low for 7-9 hours.
To serve
If thicker, creamier consistency is desired, take about 1 cup of the beans out and mash them. Add back into slow cooker and stir in.
Add cilantro leaves and adjust seasonings if needed.
Brown sausage and drain on a paper towel-lined plate.
Prepare rice.
Serve black beans on top of rice, add sausage, additional fresh cilantro, sour cream, cheese, or lime wedges as desired.
Corn Casserole
Melt 1/2 stick margarine in casserole dish -- Combine following in bowl:
- 1 (16 oz) can whole kernel corn (do not drain)
- 1 (16 oz) can creamed style corn
- 2 eggs
- 1 sm can green chilis (Optional)
- 1 box Jiffy Corn Muffin Mix
Pour into casserole and bake at 350 until done. (approx 45 minutes)
I hope you all enjoyed yourselves. See you soon!
Happy Scrapp'n!!
Saturday, July 24, 2010
Friday Night PJ Crop
While Karrie was out of town, Leslie ran the show for the Friday Night PJ Crop. Dinner and Scrapp'n oh what fun! Here is Leslie's Quiche recipe:
Quiche
The center is a bit soft when it comes out of the oven, but the filling will continue to set (and sink a bit) as it sets.
Serves 6
8 ounces bacon,cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
2 cups fat free half and half
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
1 cup sharp cheddar cheese, grated
1 9- inch deep dish pie shell (partially baked and warm)
Place bacon in freezer for about 15 minutes, to make it easier to work with, then using scissors, cut bacon into small pieces.
Adjust oven rack to center position and heat oven to 375 degrees.
Prick bottom and sides of the pie crust and bake until light golden brown, 5 to 6 minutes.
Fry bacon in a skillet over medium heat until it is crisp and brown. Drain well on a paper-towel lined plate. Let cool while mixing custard ingredients.
Whisk the eggs, yolks, half and half together. Add in salt, pepper and the nutmeg.
Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour the custard mixture into the pie shell (don’t fill it all the way to the top or it will overflow – general rule is to fill to 1/2-inch below crust rim).
Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. (I normally cook it closer to 45-50 minutes)
Transfer quiche to rack to cool. Serve warm or at room temperature.
Happy Cook'n and Scrapp'n!!
Quiche
The center is a bit soft when it comes out of the oven, but the filling will continue to set (and sink a bit) as it sets.
Serves 6
8 ounces bacon,cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
2 cups fat free half and half
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
1 cup sharp cheddar cheese, grated
1 9- inch deep dish pie shell (partially baked and warm)
Place bacon in freezer for about 15 minutes, to make it easier to work with, then using scissors, cut bacon into small pieces.
Adjust oven rack to center position and heat oven to 375 degrees.
Prick bottom and sides of the pie crust and bake until light golden brown, 5 to 6 minutes.
Fry bacon in a skillet over medium heat until it is crisp and brown. Drain well on a paper-towel lined plate. Let cool while mixing custard ingredients.
Whisk the eggs, yolks, half and half together. Add in salt, pepper and the nutmeg.
Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour the custard mixture into the pie shell (don’t fill it all the way to the top or it will overflow – general rule is to fill to 1/2-inch below crust rim).
Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. (I normally cook it closer to 45-50 minutes)
Transfer quiche to rack to cool. Serve warm or at room temperature.
Happy Cook'n and Scrapp'n!!
Tuesday, July 20, 2010
In loving memory. . .
Yesterday morning my loving Grandpa Bazzill finished his earthly journey. I am a lucky girl because I was able to have him in my life for so long. I will miss his warm smile and silly jokes.
I am leaving today to go to Arizona to be with my grandma. For those of you who have signed up for Make Mine Mini, Stamped with Love, the PJ Crop and the All Day Crop these events will still happen. Leslie will be your Crop hostess and I am sure she will take good care of you. The July Razzill Dazzill Bazzill will be moved to the August scheduled date. Thank you for your understanding.
Happy Scrapp'n my good friends until we meet again
Monday, July 19, 2010
Weekly Layout
I had such a wonderful "grandma" weekend. Douglas came to teach a photoshop class and I think he did a great job. For those of you who took the class I would invite you to post a comment so we can provide him with a little feedback. For me it was great having everyone around.
This Weekly Layout was designed by Michelle Allen. She teaches our beginner class.
Monday, July 12, 2010
Weekly Layout!
Happy Summer! I hope everyone is having a great summer. If you like this double spread layout you can purchase it on line at www.scrappnsavvy.com in the store section or just give me a call and I will hold one back for you.
I want to thank everyone who participated in the 8x8 Savvy Swap with Susan. It was so much fun and I love all the pages. I am almost done with my "homework" and will be posting them in the idea gallery of www.scrappnsavvy.com.
Happy Scrapp'n
Saturday, July 10, 2010
Christmas in July Savvy Swapps
Oh what fun the Christmas in July Savvy Swaps were! Each person left with a complete 8x8 album full of wonderfully designed Christmas pages. I have put together a little slide show so that you can see them all.
I hope you enjoyed them! Our next Savvy Swap will be either Birthday or Thank You cards. Visit www.scrappnsavvy.com to sign up.
Happy Scrapp'n
I hope you enjoyed them! Our next Savvy Swap will be either Birthday or Thank You cards. Visit www.scrappnsavvy.com to sign up.
Happy Scrapp'n
Monday, July 5, 2010
Weekly Layout!
I hope you all had a safe and memorial 4th of July. For us, we had a great church service followed by a yummy dinner with my parents. We finished the day in our traditional way by putting on our own fireworks display with our great neighbors. They were the first to welcome us to Texas 6 years ago. They invited us to Tomball to watch fireworks and then to light our own when we returned. This has been an on going event. One my boys will always cherish.
I featured my mom in this weeks Weekly Layout because she is a true example of patriotism. She loves this country and has taught me to respect all that this nation stands for. I love you mom! Thanks for everything.
Some close up shots. . .
You can purchase this double page spread on the scrapp'n savvy website. For $14.00 you get everything you need to make both layouts.
Happy Scrapp'n
I featured my mom in this weeks Weekly Layout because she is a true example of patriotism. She loves this country and has taught me to respect all that this nation stands for. I love you mom! Thanks for everything.
Some close up shots. . .
You can purchase this double page spread on the scrapp'n savvy website. For $14.00 you get everything you need to make both layouts.
Happy Scrapp'n
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