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!

Weekly Layout

This Layout was designed by Susan. If you would like to purchase it please go to scrappnsavvy.com!

Happy Scrapp'n!

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!!

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!!