Thursday, June 25, 2015

go explore.


favorites about this layout:
clean lines.
I used rub ons!
I used the acrylic explore from the main June kit from Scrapbook Circle--(I used Ranger Glossy Accents to adhere this)
I remember this day.
I had fun making this page.

Supplies used:
Main June kit from Scrapbook Circle
Add on found HERE
Add on found HERE

Thanks for the visit today!

Tuesday, June 23, 2015


I was challenged this month to take a second "take" on an older layout that I had made for Scrapbook Circle.  Here is the older layout (January 2014):
And here is my second "take" on it:
 as you can see there are several things I decided to keep, such as the size of the photo, matting, vellum, title on photo, etc...  But I also made a few tweaks here and there to make this new layout it's own--I really am happy with how it turned out.

supplies used:
THIS cut from the Cut Shoppe
main June kit from Scrapbook Circle found HERE
add on found HERE
add on #2 found HERE

Thanks SO much for stopping by!

Monday, June 15, 2015

1st day 5th grade.

 For this layout I used mists to paint.  I used a foam brush to paint the background brown, and a finer tipped brush for the circles.  A SUPER easy and FUN way to use up your mists in a different way!
The cut for this background can be found in the Cut Shoppe HERE.  For this layout I used the June main kit from Scrapbook Circle found HERE, and add ons HERE, and HERE.

Thank you SO much for your visit!!

Monday, June 8, 2015

she's back--Scrapbook Circle Blog hop!

This week Scrapbook Circle has teamed up with the Cut Shoppe by Ashley Horton.  I was really excited to be able to work with some of Ashley's cuts--in fact all of my layouts this month has something of Ashley's on them! ;)

Today though I want to focus on this layout:

 there are several different cuts on this layout--the title I made myself, the go is a SBC digital cut found HERE.  But the stars are from Ashley and they can be found HERE.  For this particular image I cut it in half.

This layout focuses on my daughter who suffered a sprained ankle and strained tendon--YES, very painful and A LOT frustrating--she had to sit out for 4 games-two weeks.  Super difficult for someone who LOVES the game of soccer and is used to starting.  She came back in this game and scored 2 goals and had several assists--fun to see her embracing her pent up energy!

Next hop is Rebecca Keppel

Thanks for the visit today--I REALLY appreciate it!

Sunday, June 7, 2015

Cinnamon Rolls

1 comment:
I love cinnamon rolls--I couldn't find the recipe I use online so I looked for a pretty picture of what my cinnamon rolls look like (we always eat them to fast to take a picture!)
I have been using this recipe since I was a teenager-it's from an OLD betty crocker cookbook from the 50's:

Cinnamon Rolls:
1 Tbsp. active dry yeast
1/2 Cup warm water
1 1/2 Cup lukewarm milk (if I don't have cow's milk I have used almond milk)
1/2 Cup Sugar
2 tsp. salt
2 eggs
1/2 Cup shortening or butter softened
6 Cup all purpose flour (I like to use bread flour but have used all purpose)

1/2 cup butter or one stick softened (to be used for filling)
brown sugar to taste
cinnamon to taste
nuts (pecans are my favorite but I have used walnuts)

In electric mixer dissolve yeast with sugar in warm milk/water.  Let sit for 3 or so minutes until bubbly-stir in salt, eggs, shortening and 2 1/2 cups flour.  Beat until smooth.  Mix in enough flour to make the dough easy to handle.

Place kneaded dough in a greased bowl, cover and let rise in warm place until double--about an hour. (dough is ready if impression remains when touched.)

Punch dough down--roll into a rectangle, spread with softened butter.  Top with brown sugar, cinnamon and desired nuts.  For my brown sugar I like it to really cover my dough--I make it thick enough that you can't see through it.  I then sprinkle on my cinnamon--don't get heavy handed but you want that delicious flavor too!  Roll it up and then cut into slices--they say 15 I honestly never count.  Place slightly apart in a greased baking pan--I like a jelly roll pan (slightly smaller than a cookie pan)  Let rise until double (45 minutes-1hour)  Bake for 25-30 minutes at 375 degree oven.

*my convection microwave is able to do proofing (gives a little heat and air circulation) this helps your dough to rise faster--it tastes the same but you don't have all the waiting around!

Hope you enjoy this recipe as much as we do!!

Monday, June 1, 2015

Just Nick Design Team!

I'm super excited to announce that I am part of the new Just Nick Design Team:
super excited to be designing with these talented ladies!

Sunday, May 31, 2015

pinterest food find. oven baked parmesan seasoned fries

1 comment:
I have a confession to make, I LOVE fries--I REALLY do!  these are SO delicious:
Oven Baked Parmesan Seasoned Fries

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).


1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)


*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths. 
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). 
*Mix all of the spices and the parmesan cheese in a small bowl.  
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.  
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Sunday, May 24, 2015

pinterest food find. Homemade Cheesy Beef-a-roni

1 comment:
Mouth watering GOODNESS right here:
Homemade Cheesy Beef-a-roni

16 oz box elbow macaroni
1 lb ground beef
2 (15 oz) cans tomato sauce
2 teaspoons dried, minced onion
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon kosher salt (to taste)
2 cups shredded cheddar cheese

Cook macaroni in boiling water until done, about 6 minutes, drain. While pasta is cooking, brown ground beef in a large skillet, drain. Add beef back to the skillet and add in tomato sauce, onion, basil, thyme, oregano, and salt. Simmer for 10 minutes on medium-low heat. Taste sauce and add additional salt if needed. Add cooked macaroni to tomato sauce mixture, turning to coat well. Spread half of macaroni mixture in the bottom of a 4 quart baking dish. Sprinkle 1 cup cheddar over, then repeat layers with remaining macaroni and cheddar. Bake in 350 oven for 20 minutes or until cheese is melted and casserole is heated through.

credit: Mostly Home Made Mom

Monday, May 18, 2015

Scrapbook Circle Anniversary blog hop!

This month we are celebrating Scrapbook Circle's 9th Anniversary! To celebrate, this week we are doing a blog hop around to our design team members' blogs to showcase some of the fun things we have created with the May Hello Sunshine Kit.  The hop starts at the Scrapbook Circle blog

Comment along your way while visiting our team members' blogs. Each comment will be one entry in a random drawing where we will be giving away FIVE May Hello Sunshine Kits.

Here is what I created:
 Thanks for the visit and GOOD luck!!  The next hop is to the TALENTED Rebecca Keppel!

Comments close at midnight PST on May 21. We will post the winners on the Scrapbook Circle blog on May 22.

Sunday, May 17, 2015

pinterest food finds. Coconut Strawberry smoothie.

1 comment:
we drink A LOT of smoothies in my house--they are generally quick, delicious and EASY!

  • 3 cups frozen whole strawberries
  • 1 cup Silk Almondmilk Original
  • ½ cup ice
  • 2 tablespoons agave nectar or maple syrup (optional)

credit: Jessica in the Kitchen