2008-06-30
With Sympathy***
2008-06-28
Giving is the Greatest Gift***
2008-06-27
SSNOTIME41***10 MINUTE FRIDAY
2008-06-25
This One's for You ***
2008-06-24
One Martini, Two Martini, Three Martini, Floor***
2008-06-23
So Fun Summer Fun***
2008-06-22
Summer Celebration ***
2008-06-20
I am still here!!!
Hi everyone!! I am babysitting my little niece this weekend in Toronto and I am having a little difficulty with my brother's computer... I don't want to do anything to it that I may regret so I will post comments on everyone's blog early next week... Thank goodness for pre posting of cards !!
Have a great weekend and thanks so much for stopping by.***
SSNOTIME40 - SOME LIKE IT HOT ***
2008-06-19
Sunshine and Flowers***
2008-06-18
Coneflower on Acetate ***
2008-06-17
My Organized Chaos ***


Just thought I would post a few pics of my little piece of heaven *** Really I do know where everything is !!! Enjoy !!
RAK from Krystine ***
2008-06-16
Happy Mail ***
2008-06-14
Birthday flowers***
2008-06-13
SSNOTIME39 *** GO BOLD ***
2008-06-12
For my friend Chris***
2008-06-10
A Hug***
2008-06-09
Round Gate Fold Card***
2008-06-07
A Gift for a friend***
2008-06-06
Recipes from Teachers Night ***
Last night all the teachers from our card workshop were here*** We had a fabulous evening!!
Lots of laughter, good food and oh yeah!!! great cards!!
The desserts were particularly indulgent especially for Karen *** !!!***
The ladies wanted the recipes for a couple of the appetizers that I had so here they are!
Fiesta Chicken Dip
2 packages cream cheese - room temperature
1 lime
2 garlic cloves - minced
2 cups shredded Tex Mex cheese
1 1/2 cups salsa
2 cups cooked chopped chicken
1/2 cup sliced black olives - pitted
4 T. fresh cilantro - chopped
Mix cream cheese and garlic together. Add the zest of the lime and the juice of 1/2 of the lime.(or the whole lime if they are small) and combine.
Spread in the bottom of an ovenwear dish. Cover cream cheese mixture with salsa, then the chicken. Top with the shredded cheese, olives.
Bake at 350 degrees for 20-25 minutes or until bubbly.
Serve with Lime Tostitos.
Red Pepper Tartlets
2 cups old cheddar cheese, shredded
1/2 cup softened butter
1/4 tsp. cayenne pepper
1 cup all purpose flour
2/3 cup hot red pepper jelly
Using an electric mixer, beat cheese, butter and cayenne until combined.
Stir in flour just until the mixture becomes a dough.
Shape into balls about 1 inch and press into mini muffin tins to form the shell.
Top with red pepper jelly and back at 400 degrees for 10 minutes..
ENJOY !!!





























