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.