This is a decent sneak of the November Project Kit. It is a Gratitude Mini (6x9")--and mine is almost finished. I worked on it Saturday in between fits of laughter. :) Can't wait to share it...
These guys were stamping and embossing fools! They were very productive...
And this one is responsibile for my make-up running down my face. She and her SIL sang Barry Cowsill songs AND treated us to ear whistling. Yes, we're that fun. If you have a strange talent, by all means, join us...My face still hurts from laughing. Tina, Deb and Jeanie didn't help matters...
A heartfelt and sincere thanks to all 20 women who came out to crop on such a beautiful day. I know with so much going on in our lives, it is really difficult to take time out to do something for yourself and to shell out cash to scrapbook--so thank you for spending your time with me this weekend...
I promised to post the two recipes from the weekend. This one does not come with a photo, but it is good. Thank you, Sandra, for this recipe years ago...
Pecan Squares
2 C. all purpose flour
½ c sifted powdered sugar
1 c butter or margarine
1 can (14 oz.) sweetened condensed milk
1 egg
1 tsp. vanilla extract
1 package almond brickle chips
1 cup chopped pecans
Combine flour & sugar in medium bowl. Cut in butter with pastry blender until mix resembles coarse meal. Press firmly into a greased 13 x 9 pan, and bake at 350 for 15 minutes.
Combine condensed milk, egg, and vanilla and stir well. Stir in brickle chips and pecans. Pour over crust. Bake at 350 for 25 minutes, or until golden. Let cool, and cut into squares.
And this one is straight from Becky Higgins herself. I've made this for years and it is a tried and true family favorite...
A heartfelt and sincere thanks to all 20 women who came out to crop on such a beautiful day. I know with so much going on in our lives, it is really difficult to take time out to do something for yourself and to shell out cash to scrapbook--so thank you for spending your time with me this weekend...
I promised to post the two recipes from the weekend. This one does not come with a photo, but it is good. Thank you, Sandra, for this recipe years ago...Pecan Squares
2 C. all purpose flour
½ c sifted powdered sugar
1 c butter or margarine
1 can (14 oz.) sweetened condensed milk
1 egg
1 tsp. vanilla extract
1 package almond brickle chips
1 cup chopped pecans
Combine flour & sugar in medium bowl. Cut in butter with pastry blender until mix resembles coarse meal. Press firmly into a greased 13 x 9 pan, and bake at 350 for 15 minutes.
Combine condensed milk, egg, and vanilla and stir well. Stir in brickle chips and pecans. Pour over crust. Bake at 350 for 25 minutes, or until golden. Let cool, and cut into squares.
And this one is straight from Becky Higgins herself. I've made this for years and it is a tried and true family favorite...Chicken Farfalle Pasta
*Thanks to those who have emailed about the wait list for the December Daily. I will keep you posted! I sent out confirmation emails to everyone who made a request--and will keep adding to it as needed!
*Thanks to those who have emailed about the wait list for the December Daily. I will keep you posted! I sent out confirmation emails to everyone who made a request--and will keep adding to it as needed!
Enjoy the day...
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