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Friday, January 29, 2010

Beauty Layout

Just finished a layout for my very dear old friend of her daughter. I ended up in emergency
last night trying to finish it lol! Well it wasn't too funny ha! I totally stabbed my thumb and sliced it pretty deep trying to use my cutter bee sharp scissors to poke a hole in my adhesive tip. Not a good idea everyone!!! I am pretty happy with the way this turned out...her daughter is absolutely adorable! I was so excited to do this layout. I used papers from K and Company's Life's Tapestry paper pad (available in my store), prima say it in crystals and the Martha Stewart large butterfly punch (also available in my store). I made the brown flock flourish myself and tomorrow I will post a tutorial on how to do your own flourishes! Happy creating!

Tuesday, January 26, 2010

Tuesday, January 19, 2010

Be Merry Layout

Just finished some layouts this week whoohoo! Will be posting the rest today as well. The open bracket frame I used on my cricut and the file came from www. myscrapchick.com :) I have been into glitter lately lol! I go through phases. This layout I used the following:

Embellishments:

Prima bubble flowers: red pointsettias
K and Company Grand Adhesions Evergreen Stickers
K and Company Evergreen Tags
Paper Bliss Holly Leaves

The paper used is:
Red small dots by Recollections Basics
Holly Leaves by Paper Pizazz
K and Company Evergreen paper pack

Friday, January 8, 2010

2010 Word Challenge


“A single word can be a powerful thing. It can be the ripple in the pond that changes everything. It can be sharp and biting or rich and soft and slow.”


ok...so I found 1 word for my 2010 challenge...which is FAITH...what is your 1 word? I am going to have my word customized on a necklace to wear all year (posted below) you can get one done here: http://www.etsy.com/shop/rhbdesigns

Monday, January 4, 2010

Kung Pao-wer!

Ingredients:
2 tbsp. reduced-sodium or lite soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener (granulated)
1/2 tbsp. cornstarch
1 tsp. red chili sauce, or more to taste
8 oz. raw boneless skinless lean chicken breast, cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. minced garlic
1/4 cup sliced & halved canned water chestnuts, drained
1 tbsp. chopped dry-roasted unsalted peanuts
Salt, black pepper, red pepper flakes, to taste

Directions:
To make the sauce, combine 2 tbsp. cold water with soy sauce, vinegar, Splenda, cornstarch, and chili sauce. Stir until all ingredients have dissolved. Set aside.

Spray a large skillet or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic, and 2 tbsp. water. Stirring occasionally, cook for about 5 minutes, until chicken is almost fully cooked but still tender.

Add water chestnuts and peanuts to the skillet/wok. Raise heat to high, give sauce a stir, and add it to the skillet/wok as well.

Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, black pepper, and red pepper flakes. Enjoy!

MAKES 2 SERVINGS

Egg-cellent Foo Young


Ingredients:
1 1/2 cups fat-free chicken broth
1 1/2 tbsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce, divided
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 tsp. chopped garlic
4 oz. raw bay shrimp (or medium shrimp, chopped)
4 oz. cooked skinless lean chicken breast, finely chopped or shredded
2 scallions, chopped

Directions:
To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Mix or whisk until cornstarch has dissolved. Bring to a boil on the stove.

Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.

In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.

Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.

Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.

Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.

Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.

Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.

Serve pancakes smothered in warm sauce. Mmmmm!

MAKES 2 SERVINGS


Clip-Art Freezer Labels


One of my New Year resolutions is to organize my freezer and make a menu plan for our meals so that we can cut down on food costs and spoilage :) I found these really cool labels on the Martha Stewart website and thought I would share it with you....you can get these printable labels here: