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We are back from our whirlwind trip out and about eastern Wyoming!!! We did Devil's Tower, Deadwood, SD, and Little Bighorn, MT!!!! Glad to be home and relax a day or two..... my husband is leaving EARLY Tuesday morning for a 3 week class in Mississippi. Never fear, the boys and I are quite busy while he is gone- 2 birthday parties, night church starts on the 13th, a class or 2 thrown in there, my second WSC function, and hopefully a stamp club meeting!!!
This is the last page we did this week in the recipe class. The base was Dusty Durango. The bottom has a strip of the Razzleberry Lemonade DSP and some Dusty Durango polka dot ribbon. On the right side we used the Eastern Blooms stamp set with the in color MARKERS!!!
Classic Layered Salad
8 cups chopped iceberg lettuce
1 small red onion, sliced, seperated into rings
1 10oz pkg frozen peas, thawed
1 pkg chopped smoked ham
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1 Tbsp sugar
1 cup shredded or cheese crumbles
2 small tomatoes, chopped
Layer lettuce, onions, peas, and ham in a large straight-sided clear glass bowl.
Mix mayo, parmesan cheese and sugar. Spread over salad; cover. Refrigerate several hours or overnight.
Top with cheese and tomatoes just before serving. Toss gently.
Have a great Labor Day weekend!! The boys and I (all 3!!!) are headed to see Devil's Tower and the site of Custer's Last Stand. My husband leaves Tuesday morning (EARLY!!) for a 3 week class in Mississippi.
This has been a hard week for my youngest- he was having some problems in preschool (I know he had just started.....) so we moved him to the 2 day a week class. The class he was in was just too big and he has a speech problem (very hard to understand and the fact that he is NEVER quiet, typical 3 year old- hehe) I feel good about this, plus he gets speech therapy once a week from one agency and I just found out that he can go to another clinic downtown 2x a week for more therapy!
This is the 3rd page of this week's class. Another sheet from the Razzleberry Lemonade DSP. Melon Mambo was the main color. We used an embossing folder (the one is a SU exclusive!!!)- it is awesome- it only does one corner of your paper!!! To make sure we could see the dry embossing, we used a sanding block to, well, sand off the DSP so the white could show through! We used the polka dot ribbon as an accent with the smaller white brad. I got this recipe from my friend, Ellyn's blog- it's to the right ------> I wouldn't make this, I don't eat fruit, but I thought it looked easy and I might make it to TAKE somewhere!!
Angel Lush
1 19 inch angel food cake
20 oz can of crushed pinapple, undrained
3.4 oz box of vanilla pudding
1 cup whipped topping, thawed
a few strawberries to garnish
In a medium mixing bowl gently combine pinapple, pudding mix, and whipped topping. Cut angel food cake into three layers. Between each layer, spread one cup of the pinapple mixture, ending with the pinapple mixture on top. Garnish the top layer with the strawberries. Refrigerate at least 1 hour before serving. Serve cold or room temperature.
This is the second page we did for this month. Crushed Curry was the main color. I also used the Eastern Bloom stamp set. I put Memaw Peggy's Monkey Bread on it- the best stuff EVER!!!!! She has even sent it to us through the mail from NC!! Ryan almost eats through the box!!! The recipe is below, a note, it is NOT high altitude friendly, so if you are super above sea level, like me, watch your bread rise- it won't take overnight, by any means!!!!
Memaw Peggy's Monkey Bread
1 bag (24) frozen dinner rolls
1 pkg (3 3/4 oz) butterscotch pudding- NOT instant
1 stick margarine
1 tsp cinammon
1 cup brown sugar
1 cup chopped pecans
1. Arrange frozen dinner rolls in a greased tube pan. Sprinkle the dry pudding mix over the top.
2. Melt margaine over medium heat in a small saucepan; add cinnammon, brown sugar, and pecans until the mixture is bubbly.
3. Pour mixture over the rolls. Cover the tube pan tightly with aluminum foil and leave on counter overnight. The next morning, bake the rolls at 350 degrees for 30 minutes. Let stand for 5 minutes.
When Pa and Gigi came a couple of weeks ago, Memaw sent the recipe. Here are the boys enjoying fresh, hot monkey bread!
I'm back with my recipe page class!!! This month I used all the new In Colors and the Razzleberry Lemonade DSP!! Such a wide range of colors in that pack- we had some bright pages and a fall-ish one!! This recipe is for a "Crazy Corn Salad." It is a very odd sounding recipe- but man- is it YUMMY!!!! I nearly ate the entire bowl and it was about 5 times this recipe!!!!!
Crazy Corn Salad
2 cans whole kernal corn
1 cup shredded cheddar cheese
chopped red and green peppers and green onions
1 cup mayonaise
bag of Chili Cheese Fritos
Mix the first 4 ingredients together in a large bowl. Right before serving, add crushed fritos to the top. Add or subtract the peppers and onions to taste.
