Weekly Layout

This layout was desinged by Nancy Wyatt. Nancy teaches the Make Mine Mini class for Scrapp'n Savvy. You can also check out Nancy and her style on her blog.

Weekly Layout!

Love her Style! This layout was designed by Courtney Zavala. She teaches the Altered Escape class here at Scrapp'n Savvy. This week She will be making a necklace. I know you don't want to miss this!

P.J. Crop!

The Make-N-Take was designed by Millie
What a fun night! We had some gals who had never been and friends who I haven't seen in a long time. Plus a special treat with Mary Skyping in via web cam. Thanks girls for spending some time with me.

For Dinner we had

SWEET PORK SALAD
For salad layer the following: Flour tortilla, sweet pork, flavored rice, black or pinto beans, shredded green leaf lettuce, jack cheese, tortilla strips, salsa and creamy tomatillo dressing.
SWEET PORK
For 2lbs. Pork
Cook in a Crockpot with a small amount of water. Shred then add the following and put into Crockpot to simmer. Save some of the broth to add in after seasoning so it is moist.
ADJUST THE FOLLOWING AMOUNT FOR THE AMOUNT OF LBS. OF YOUR ROAST.
1/3 c. or more BROTH added back in as needed to be moist
1/8 t. GARLIC SALT
1/8 t. SALT
1/8 t. PEPPER
3/4 c. SALSA (I use PACE)
3/4 c. BROWN SUGAR
(Start with these amounts, then add more seasonings and the salsa
Mixture to taste)
MIX TOGETHER BEFORE ADDING TO MEAT
FLAVORED RICE
Cook the amount of rice you need as you normally would, EXCEPT use Green Enchilada sauce for 1/2 of the liquid
CREAMY TOMATILLO DRESSING
3 fresh Tomatillos, roasted (To Roast; line a cookie sheet with foil peel off skin, cut out stem and bake for 45 min. at 350
1 packet buttermilk ranch dressing mix
1 c. Mayo ( I use light Mayo)
1/3 -1/2 c. Buttermilk
1 c. fresh cilantro, chopped
2 cloves crushed
1/4 t. cayenne peppers
Blend ingredients and refrigerate

Weekly Layout!

This Weekly Layout was designed by Millie. She teaches two fantastic classes. Generations where she will help you learn genealogy and help you put it in a four generations scrapbook and Millie's Memories where you will make three 12" x 12" elegant scrapbook layouts.

P.J. Crop

What a fun night! While usually we make a home cooked meal tonight we took a road trip for a sneak peak of what is up in coming for Scrapp'n Savvy. (SHHHHHH girls it is still a secret) We then grabbed subway and headed back for a full night of scrapp'n delight.

Tracy spoiled us by making these Ooey-Gooey peanut butter- chocolate brownies from myrecipes.com.



Happy Scrapp'n

Have a fun and save weekend!!!

Ingredients

* 3/4 cup fat-free sweetened condensed milk, divided
* 1/4 cup butter or stick margarine, melted and cooled
* 1/4 cup fat-free milk
* 1 (18.25-ounce) package devil's food cake mix
* 1 large egg white, lightly beaten
* Cooking spray
* 1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
* 1/2 cup peanut butter morsels

Preparation

Preheat oven to 350°.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

In addition to the gooey brownies Tracy made some Good Lemon Cookies



Ingredients

1 cup butter
2 1/2 cups sugar
2 cups flour
1/4 teaspoon salt
4 eggs
1/2 tsp baking powder
6 tablespoons lemon juice
2 teaspoons lemon zest

Directions:

Preheat oven to 350. Spray a 9" x 13" pan with cooking spray. Mix together the butter, 1/2 cup sugar, flour and salt. Press into prepared pan and bake for about 30 minutes. Beat together eggs, 2 cups sugar, baking powder, lemon juice and lemon zest. Pour onto the baked crust and return to the oven for 20 to 25 minutes. Remove bars from oven. Let cool completely then slice and serve.

Our make-n-take was designed by Miss Millie




Some learned a new skill with sewing on paper and making french knots! A great way to embellish a page on a budget.

A Freshman and a Senior, Oh My!

Where has the time gone? I am the mother of 6 wonderful boys. I kind of grouped them into twos. I had the older boys,(Jared ans Douglas),the boys,(Kurtis and Derek) and then the little guys. They were always my little guys yet some how when I blinked they became older boys. (sigh) They are both in marching band. Alec my senior is an officer (Freshman Liaison) plays the bass clarinet and my baby plays the bassoon and is a freshman. They are up early packing their lunch and getting their chores done so they can spend hours out in the sun learning their show. For Dillon he is learning how to march and Alec is learning the new show and helping with all the ne freshman. It is fun seeing them do this together. I never heard Freshman referred to as fish until I moved to Texas but it is one of the "Texas" things that I like. The upper class band members are assigned to a Fish. It is their job to help them and become their band big brother or sister. Well they make these fish for them to wear. I am all about creativity so I Was really excited about this assignment. Alec and I made his little sister a jellyfish. Whoot Whoot!! So fun!
Dillon so happy to be in high school


Alec is so done with me taking pictures! hehehe!

Happy Scrapp'n my good friends

Weekly Layout!

This layout was designed by Debra Hensley. It is perfect for that summer road trip you took this year. She teaches Stamped With Love here at Scrapp'n Savvy. Check out her project she is doing this month. I hope you all have a great week.

Happy Scrapp'n

Savvy Swap

Savvy swap = good company, fun projects, yummy food. Susan made Magic Candy Bars from Eagle Brand and a few of you asked for the recipe so here you go. . .


Magic Cookie Bars

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 (14oz) can Eagle Brand Sweetened condensed milk (not evaporated milk)
1 (6oz) package semi sweet chocolate chips
1 (3-1/2 oz) can flaked coconut (1-1/3 cup)
1 cup chopped nuts
NOTE: I added about 1/2 cup caramel chips to mine...my kids like the flavor....

Preheat oven to 350 degrees (325 for glass dish) In 13 x 9 inch baking pan, melt butter in oven. sprinkle crumbs over butter, pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down. Bake 25-30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature


I love greeting cards especially ones that are homemade. My good friend Sunny Moore would always make homemade greeting cards. No matter how hectic life was raising her five children there was always time to make someone a card. Some of my favorite cards were made by this oh so talented friend.

Our good friend and fellow scrapper, Melissa Tubb is going to start a monthly homemade greeting card swap. If you are interested in joining send me an email and I will pass it on to Melissa. I want to personally invite Sunny to join. I miss her and her cards!



Happy Scrapp'n

P.J. Crop!

This was the Make-n-Take for last night's P.J. Crop. I was inpired by a layout I saw in the new Bazzill suppliment catalog. You are going to want to come next Friday so you can see Bazzill's new stuff. I will have it just in time for next weeks make-n-take! LOVE-LOVE-LOVE my Bazzill!

I had so much fun cropping with you girls last night. I even finished a project! WHOOT! WHOO!

Leslie shared this recipe with us that she found on the Taste of Home website. It is great for a hot summer day.

Cantaloupe Chicken Salad
Ingredients
1/4 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
1-1/2 teaspoons sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon lemon juice
1/4 teaspoon ground ginger
Dash salt and pepper
1 cup cubed cooked chicken breast
1/2 cup sliced celery
1/2 cup seedless red grapes, halved
2 green onions, chopped
1 small cantaloupe, halved and seeded
1/4 cup slivered almonds, toasted
Directions
In a large bowl, combine the mayonnaise, sour cream, sugar, peel, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and onions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds. Yield: 2 servings.

Win a free class

From your Favorite Scrapp'n Savvy Designer. . .

I challenged all my instructors to make a little mini album using the Bazzill Board Books so you all could get to know them better. I feel I have an incredible group of talented people that are professionals in their craft. When you attend one of their class you will walk away inspired not only in paper crafting but as a person. These books will be on display until October so feel free to stop by and enjoy these amazing mini books.

Millie Jones: Our punch pro and genealogy specialist,
teaches Millie's Memories and Generations

Courtney Zavala: Our Tim Holtz specialist,
teaches Altered Escape

Michelle Allen: New to the craft but oh so knowledgeable,
teaches our beginner class

Debra Hensley: Our stamping specialist,
teaches Stamped with Love

Danae Jones: So sweet and really creative she has a way with our younger scrappers,
Teachers Scrapp'n Tots and Savvy Teens

Susan Mckinney: Our Swap Coordinator,
Hostess of our monthly swap.

Michelle Hart: The behind the scenes girl and my non-scrapping best friend.

Nancy Wyatt: A gifted artist and our mini book specialist,
teaches Make Mine Mini,

Rigo Zavala: Our web master!

Karrie Allen: So happy to be have all of you helping me make my dream come true.
Teaches Lickety Slip and Razzill Dazzill Bazzill

Still to come . . . mini books from Douglas Allen; my graphic designer, son, and photoshop specialist and Lisa Dolan; queen of Quick and Easy.

I want to offer the same challenge to you. As you can see you do not have to be an avid scrapper to create. Just have it come from your heart. Use a Bazzill Board book and create a book telling us more about you. The rules and guidelines are simple.

Rules:
Although I gave my instructors the clipboard shape the scalloped shape Bazzill
Board Book may be used.

The mini book must be created with the "So Sophie" printed paper and
embellishment line from My Mind's Eye

It must include pictures

Mini Books are due into Scrapp'n Savvy by Friday, September 17, 2010

Prizes:
Each instructor will select their favorite mini book and the artist of that book
will win FREE tuition to their class.

All books will be displayed at Scrapp'n Savvy and the winners will be announced at our next Scrapp'n Sampler to be held September 24 and 25. As well as being posted on my blog!

Be sure to reserve your seat for our Sampler now, all sessions are beginning to fill up.

The "So Sophie" line will be sold at a 20% discount for all who are participating in the challenge.

I can't wait to see your work!

Happy Scrapp'n

Weekly Layout!

This adorable layout was designed by Lisa Dolan. She teaches the Quick and Easy class here at Scrapp'n Savvy. As you can see by this layout she can kick it up a notch but her philosophy is still, "we live in a digital world, we have more pictures and less time, so lets make our layouts Quick and Easy". Her next class is August 28 at 10:00 am. For $15.00 you will make three adorable 12" x 12" scrapbook pages. You can sign up for her class on my Scrapp'n Savvy website. or check back on my blog Wednesday and you can learn how you can win a free class from your favorite teacher here at Scrapp'n Savvy!


Thanks to all who sent sweet comments and thoughts our way. We felt your love and support during this time when the loss of a loved one is heavy on our minds and in our heart. We are so grateful for your friendship.

Happy Scrapp'n my good friends!