Apple Ring Pancakes

 
Here's an easy and yummy pancake recipe that's not quite the usual pancake and uses one of my favorite tools - the Apple Peeler/Corer/Slicer!

Apple Ring Pancakes
1 Granny Smith apple
1 cup original pancake mix

1/2 teaspoon ground cinnamon
1 cup milk
1 egg
1 tablespoon vegetable oil

Directions:
1.Peel, core, and slice apple using Apple Peeler/Corer/Slicer. Cut apple lengthwise; separate into rings and set aside. Combine pancake mix, cinnamon, milk, egg and oil in Classic Batter Bowl; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.)

2. Heat griddle over medium heat until hot. (Drops of water will sizzle, then evaporate.) Lightly spray griddle with vegetable oil using Kitchen Spritzer.

3. For each pancake, place one apple ring on griddle. Starting in center of apple ring, slowly pour scant 1/4 cup batter over apple ring. (Use just enough batter to cover each ring.)

4. Cook 1-2 minutes or until batter is set around edges. Turn using Nylon Turner; cook 1-2 minutes or until pancake is light golden brown. Repeat with additional apple rings and batter.

Yield: 10-12 pancakes
Nutrients per serving: (2 pancakes): Calories 250, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 45 mg, Carbohydrate 41 g, Protein 7 g, Sodium 680, Fiber 2 g

~ Tina

Best Banana Bread

Best Banana Bread

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda

1/2 teaspoon table salt
3/4 cup toasted walnuts, chopped coarse (optional)
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/3 cup plain yogurt (I used Yoplait Greek Honey- all I had)
2 large eggs, beaten lightly
6 (3/4 stick) tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

2 tablespoons granulated sugar
1 teaspoon cinnamon

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular (not nonstick) 9-by-5 inch loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-inch loaf pan, or lightly butter the wells of one Pampered Chef Brownie Pan set aside. Combine first five (flour through walnuts, if using) ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky–it might look at first like there is too much dry ingredients and not enough liquid, but don’t fret! It will come together, just keep folding gently but consistently. Scrape batter into prepared loaf pan; sprinkle cinnamon-sugar topping evenly over top. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to an hour (Pampered Chef Brownie Pan should take 18-20 min. (Check with a toothpick). Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature

Chocolate Truffle Cookies

1 roll (16.5 oz) refrigerated chocolate chip cookies
1/3 cup unsweetened baking cocoa

1/4 cup whipping cream
1/2 teaspoon kosher (coarse) salt
1/2 cup miniature semisweet chocolate chips
30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped

Topping
20 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
2 tablespoons whipping cream
1/2 teaspoon kosher (coarse) salt
.
DIRECTIONS

1. Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
2. In Classic Batter Bowl bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling.
3. Using small scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on the Large Bar Pan.
4. Bake 9 to 13 minutes or until edges of cookies are set. Cool on your stone 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
5. Meanwhile, in small micro-cooker, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.
6. Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt..

pampered chef~Brownie Pan

 

#1544 Brownie Pan — $19.00
Perfect for “corner-piece” lovers! Make individual brownies, cornbread, mini appetizer pizzas and more. Aluminized steel ensures excellent heat distribution. You can keep a secure grip on the extended edges, then count on easy release and quick cleanup thanks to the nonstick coating. 12 individual ¼-cup wells, 2 ½" x 2½" x 1" each.
~ Tina

Crescent Pecan Pie Squares

 

Crust
1 can refrigerated crescent dinner rolls

Filling
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
1 egg, beaten

1.Heat oven to 350°F.
2.Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
3.Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
4.Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

Today's Tip: leftover marshmallows

 
Today's Tip: Do you ever have leftover marshmallows after the bonfire? Close the bag with a Twixit! Clip and pop in the freezer to keep them fresh. Frozen marshmallows thaw quickly at room temperature. ~ Tina

 
Looking for another main dish recipe for your Deep Covered Baker? How about this one?
Chicken Cheese Broccoli Bake
*3 chicken breasts cut into 2″ cubes
• 8 oz light cream cheese, cubed
• 1 can cream of mushroom soup

• Shredded parmesan cheese
• 1 head of broccoli cut into florets
• 1 garlic clove
• Mushrooms (as many as desired)
• Egg noodles (substitute no yolks for a light option)
• Milk (as needed to thin sauce)

• Preheat oven to 350. Set a pot of water to boil for noodles.
• Trim broccoli into florets & place them in the microcooker, add 1 tbsp water & cover with lid. Microwave for 3 minutes. Drain, season lightly with salt & pepper and set aside.
• In the 12" skillet drizzle a tablespoon or two of extra virgin olive oil over medium high heat. Season your chicken cubes with salt, pepper &garlic powder. Cook chicken cubes in skillet for 2 minutes each side or until golden brown. Work in batches if you need to, adding oil as needed. Don’t crowd the chicken or it won’t brown as nicely. It’s ok if the chicken isn’t cooked all the way through, it’ll finish in the oven. Transfer chicken to a plate & turn skillet down to low. Sauté mushrooms with clove of garlic.
• Add noodles to pot, cook according to package directions.
• While noodles are cooking add cream of mushroom soup & cream cheese to your skillet. Stir over low heat scraping up all those yummy brown bits from the chicken in the process. Add milk as needed to thin the sauce.
• Drain cooked noodles & add noodles, broccoli, chicken & sauce to your Deep Covered Baker. Top with shredded Parmesan cheese & bake for 15 minutes (cover with lid if noodles or cheese start to burn) or until chicken is cooked through.
• Serve right away and; receive massive amounts of praise humbly yet deservedly

Monster Cookie Dough Dip

8oz Cream Cheese, softened
1/4 Cup butter, softened
1 Cup Creamy Peanut butter

1 Cup Powdered Sugar
3 tbsp Brown Sugar
1 tsp Vanilla
1 Cup Oats, regular or quick
1 Cup Mini M&M's
1 Cup Mini Chocolate Chips
Mix cream cheese, butter, vanilla and peanut butter in Classic Batter Bowl until smooth. Stir in brown sugar and powdered sugar, mixing well.
Using the Classic Scraper fold in oats, M&M's and chocolate chips.
Serve with pretzels or graham cracker sticks.
Also goes great with apples, bananas, Nilla wafers

The Brownie Pan!!

If you were to get only one thing it should be this!!!

Thanksgiving Tip:

 
Thanksgiving Tip: Portion out your favorite stuffing recipe into the Brownie Pan. Personalized portions make serving easier and cut down on bake time. Try it with our Sausage & Apple Herbed Stuffing!Click here for recipe.

Trifle Bowl

Sausage and Apple Herbed Stuffing

 Thanksgiving Tip: Portion out your favorite stuffing recipe into the Brownie Pan. Personalized portions make serving easier and cut down on bake time. Try it with our Sausage & Apple Herbed Stuffing! http://bit.ly/SEEgHw

 

Ingredients

1/2 lb bulk pork sausage

1/2 cup (1 stick) butter or margarine

1 1/2 cups sliced celery

1 1/2 cups chopped onion

1 package (14 ounces) herb-seasoned cubed stuffing

1/2 cup sweetened dried cranberries

1/2 cup coarsely chopped apples

1 tbsp Rosemary Herb Seasoning Mix

2 cans (14.5 oz each) chicken broth

Directions

1

Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)

2

Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.

3

In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.

4

Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.

~Tina

GARLIC BITES:

Melt 2 tbsp butter in Prep Bowl.
Press 1 clove of garlic into butter using Garlic Press.
Cut up 1 pkg. of grands biscuits into quarters.
Pour melted butter into bottom of 8" White Ceramic Sauté Pan.
Sprinkle Italian Seasoning on butter mixture.
Place quartered biscuits on top of melted butter.
Bake for 18-22 minutes at 350F.
Flip out onto a plate, pull apart and enjoy!

 
Here's a party we can all agree on!

Core & More

 
#1176 Core & More — $11.50
Remove stems, seeds and cores from vegetables and fruits with the stainless steel corer. Make melon balls and create veggie boats with the double-sided scoop. Corer end includes an ergonomic handle and protective storage cover. Dishwasher-safe.

Quick Apple Crisp

Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix

2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions:

1. Preheat oven to 350°F (if baking). Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Place apples in Deep Covered Baker Baker.

2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly using Classic Scraper. Sprinkle mixture evenly over apples.

3. Bake 35-40 minutes or until apples are tender. You may also microwave this recipe for 10-12 minutes for the same result! Serve warm with ice cream or whipped topping, if desired.

Yield: 10 servings

Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g

 

~Tina

Today is Free Friday!

 

I'm offering a bonus gift to anyone who books a party today! This awesome brownie pan can be yours when you book today and then host a show! (minimum $150 in orders, brownie pan will ship with show order). click here to sign up!

Power Cooking

 
Who loves to save money and time? I do! Learn to power cook, Pampered Chef style! I can teach you a few tricks!  Get your mix and chop today! Order here

Pumpkin Muffins - only 2 ingredients

Pumpkin Muffins - only 2 ingredients. That's right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else. Bake at 350, this is a Weight Watchers treat, very low cal.  ~ Tina

make good breat in the microwave?? yep!!

Hate buying bread at your local store and spending $3-$6 a loaf?? Baking bread at home saves hundreds of dollars on groceries every year - and it tastes SO MUCH better!! With this ultra-easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 30 cents and no more than 5 minutes a day... NO KIDDING!

Add roasted garlic, Rosemary, or even Cinnamon Sugar to make it your favorite specialty bread. All it takes if our amazing "Magic Pot" - Deep Covered Baker or Round Baker to create delicious, warm bread in minutes. And your family will LOVE walking in the door to the scent of fresh bread coming right out of the oven!

Don't own a Covered Baker yet? Good timing! November is our Annual Stoneware Sale Month for Hosts! Hosts can get the baker at 60% off retail price! You can get it for $34!!! Wow! Book my 5 appetizers in 15 mins show and I will show you how easy it is to make this delicous bread, plus some super easy appetizers for your holiday entertaining. 

ngredients:
3 cups (750 mL) all-purpose flour
1-2 tbsp (15-30 mL) Pantry® Seasoning Mix or Rub (see Cook’s Tip)
1 tsp (5 mL) quick-rising yeast
1 tsp (5 mL) salt
1 1/2 cups (375 mL) water
3 tbsp (45 mL) canola or olive oil, divided (see Cook’s Tip)Directions:
1.Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)
2.Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.

 3.Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef's Silicone Basting Brush.
4.Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.
5.Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.
6.Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.
7.Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).
8.Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.
9.Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.

~ Tina

Hot & Cheesy Bruschetta Dip

Ingredients:
8 oz (250 g) part-skim mozzarella cheese
8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened

1/4 cup (50 mL) light mayonnaise
1 1/2 tbsp (22 mL) Herbs de Provence Seasoning Mix
3 garlic cloves
1/4 tsp (1 mL) ground black pepper
1 pint grape tomatoes
1 egg, beaten
1 frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cook’s Tip)
Toasted Baguette Slices (see Cook’s Tip), assorted vegetables or crackers

Directions:
1.Preheat oven to 425°F (220°C). Grate mozzarella using Microplane® Adjustable Coarse Grater.
2.Mix cream cheese, mayonnaise, seasoning mix, garlic pressed with Garlic Press and pepper in Classic Batter Bowl; stir in mozzarella.
3.Pump half of the tomatoes in Manual Food Processor 7–10 times or until coarsely chopped; add them to cheese mixture. Repeat with remaining tomatoes and stir them gently into cheese mixture.
4.Scrape cheese mixture into Round Covered Baker and microwave it, uncovered, on HIGH 1–2 minutes or just until cheese starts to melt; stir halfway through cooking.
5.Unfold pastry onto lightly floured Large Grooved Cutting Board and lightly roll seams using Baker's Roller®.
6.Place lid of baker over pastry. Using Pizza Cutter, cut around the lid to form a circle. Using Creative Cutters, cut out and reserve two shapes from center of pastry circle.
7.Place pastry circle over dip, lightly brush it with some of the egg and top it with cutouts; lightly brush cutouts with egg. (Discard the rest of the egg.)
8.Bake, uncovered, 16–18 minutes or until pastry is golden brown. Remove baker from oven. Serve dip with Toasted Baguette Slices, assorted vegetables or crackers. Yield: 24

~Tina

turkey buns

December 2012 Guest Special

Join Stampin' Up! for the always low price of $99.00!

With the holidays approaching, now is a great time to join, especially if you have a long wish list. Make your holidays happy when you buy from yourself and save!

Plus - you customize your own starter kit. Build your kit, your way. Select $125 worth of Stampin' Up! product, including Clearance Rack items. Note: If you want to order clearance items in your starter kit, visit the clearance rack with a paper and pen, write down the items numbers you want so you're prepared when ordering your kit. But don't delay as clearance rack items sell out fast!

Whether joining as a hobbyist or a business builder, there is room for you here!

Get started today with Stampin' Up!

bakers tip

Ranch Oyster Snacks

Ranch Oyster Snacks

1 (1 oz) package ranch dressing mix
1/4 cup canola or vegetable oil
1 t dried dill weed (or to your taste)
1/2 t garlic powder (or to your taste)

salt to taste
1 box or bag oyster crackers
Preheat oven to 250°.

In a large mixing bowl, combine first 5 ingredients and mix well. Stir in oyster crackers mix to coat. Pour crackers onto a large cookie sheet.

Bake 15 minutes, stirring every 5 minutes or so.
Cool and add to a covered container.

Looking for SHOW HOSTS on Facebook® !

Looking for Facebook®   ~ SHOW HOSTS! Super easy way to get FREE, half-price and discounted products! I will set up a Facebook® event for you, you invite your Facebook® friends and they can shop from their computers! Each day I will post recipes, products, cooking tips so all your friends can learn as the party is going on! Best part is you get to earn all the host benefits. Who is ready to try? Message me today!
Anyone who has a show that closes between now and December 12 ,with $200.00 or more will get a free brownie pan from me!

Puffins

1 cup pancake mix
2/3 Cup water
1/2 Cup of Syrup -
mix all together and bake at 350 for about 12-14 minutes.
you can add fruit/nuts/chocolate chips too.
Buy this pan today and I will email 45 recipes to go with it!

Who loves bacon?

 
I know that probably is a silly question. Maybe a better question is who loves delicious tasting bacon, evenly cooked, crisp and no splatter on the stove? Pampered Chef Bar Pan in your solution! Who has this Bar Pan? What other scrumptious delicacies do you make in it? November is STONEWARE month for the Host! ~Tina

PUMPKIN BARS

 
 Not only is this cake absolutely delicious, it's very low in fat and calories because it's made with no added butter or oil! Serve with low-fat cream cheese frosting for a deliciously deceptive holiday dessert! You might want to double the recipe -- this pumpkin cake will go FAST!

Yields: About 16 cake bars

Ingredients:

For the cake:
•1 (15 ounce) can pumpkin puree
•2/3 cup low-fat Greek yogurt
•1 teaspoon vanilla extract
•4 egg whites
•1 teaspoon baking soda
•1 cup white sugar
•3 teaspoons baking powder
•2 cups all-purpose flour
•1/2 teaspoon of salt
•2 teaspoons pumpkin pie spice
•Cooking spray

For the frosting:
•5 ounces light cream cheese
•1 cup powdered sugar
•1 teaspoon vanilla
•1/4 cup toasted almonds, chopped

Directions:
1.To make the cake: Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass cake plate with cooking spray.
2.Mix pumpkin, yogurt, vanilla, egg whites and sugar well in a large mixing bowl. Once combined, add in baking soda, baking powder, flour, salt and pumpkin pie spice until fully mixed.
3.Bake for about 30 minutes, or until cake comes out dry when inserted with a toothpick.
4.To make the frosting: Mix cream cheese, powdered sugar and vanilla together. Once cake has cooled, frost and garnish with toasted almonds.

~ Tina

A few cards from the August birthday card swap!

 Made by Karen Y.

 Made by Sarah S.

 made by Tina C.

 made by Lee Ann

 Made by Maria K

 Made by Sherri

Pampered Chef ~ Free Gift offer!!

If you have an online party with $350 or more in sales and close between today and December 18th.  You will get a free gift from me! You get to pick between these gift sets...

~ #2402 1-2-3-Dip! (Includes #2047 Small Bamboo Spoon Set, #9806 Sun-Dried Tomato Oil Dipping Seasoning and #9805 Parmesan-Garlic Oil Dipping Seasoning)
~ #2404 Holiday Entertaining - Treats for everyone! Features our Holiday Dots Square Bowl, Snowman Scraper and Chocolate Peppermint Sauce.
~ #2386 Sauce it Up  - Instant flavor! Our Sweet & Sour Sauce, Spicy Pineapple Rum Sauce and Raspberry Habanero Sauce tucked in a muslin gift bag.
~ #2403 Drink it Up - One of each Itty Bitty Bevs™ Drink Mix: Appletini, Cosmopolitan, Cucumber Mojito and Margarita, with pack of 20 napkins. In a muslin gift bag.
 Step 1: click here Book your Online Party today!!  
Step 2: Click on contact me 
Step 3: fill out the form also add the date you want to close your party.
And we will get your party started!!!

just in!!! When you host a party in November...

Book Now! Click here!
 

Do you want a Trifle bowl for FREE???

Bonus on top of the 60% off ceramics when you host a party you will also get a a free Trifle Bowl. From now until the end of the month. book a party here.

Blizzards at home

 
Make your own Blizzards at home with the Manual Food Processor Item# 2581 $49.00 (Homemade Salsa, Dips, Blizzards and so much more)! I love to add Heath candy bars and butterfingers!! YUM!!

Pampered Chef ~ New stuff added to outlet

 

 
"It's Good For You", is now only $3.75 (reg. $14.75) in the OUTLET section of my website! It makes an excellent gift for anyone! There's lots of other great items newly listed too!!
To get to the outlet
1. visit: www.pamperedchef.biz
2. click Shop Online.
3. Choose option #2 (place an order)
4. visit the OUTLET

Pamperd Chef ~ November Host special

Click here to see what you will get for hosting in November

Pampered chef - November Guest specials

Card Buffet Nov 25th

Class will be NOV 25 from  12:30 PM - 4:30 PM
Do you wanna just make cards? Is your card stash getting small? Then this is the class for you!

Just like a food buffet, you can pick and choose which cards you'd like to make, and how many of them. $16 fee (free with $35 order) covers your minimum of 6 cards. You can make more, if you have time, at $1.50 per card. All supplies, tools and envelopes are included!

Each month there will be at least 10-16 card design choices with several designs that will be carried over each month to the next card buffet event. Varieties will include lots of birthday choices (as I know you want lots of theses), thank you's and seasonal occasions.

Limited space. Please RSVP to reserve your spot!!

Want your class for free? if you pay with Paypal before Nov. 17th and place a $35.00 order the day of the class... Your class is free!!! A $16.00 credit will be applied to your order at that time



Sweet Swap

Here is my Sweet Swap! Cute huh?  I'm in a group of ladies that swap treats for the holidays here is mine that I CASED from someone else.

Gift Card Holder Swap ~ Due November 20th

Hey there Swappers! This month we will be swapping Gift Card Holder!

Make 10 of one design and get 10 different ones back. Must be made with all Stampin' Up Products.

Please drop the cards off before the event date. After event due date, the swaps can be picked up at anytime (just text, call or email to let me know when you are coming). We make some sort of arrangement.

Please feel free to invite other people who might like to join this swap. There no limit to how many people can be in this group! 

What is Stamp Club? How does it work? What's in it for you??

 How would you like a night out with friends doing something you love? How would you like to learn how to make the most of the stamping supplies that you already have? Do you want to learn new techniques and make awesome projects? Like this Shadow box card . If you answered YES to any of these questions, then a club would be perfect for you.

How does it work?

As a member of a club with 5 ladies, you make a minimum monthly purchase of $30( before S&H and tax ) of Stampin’ Up! products from the current catalog or mini catalog, for 5 consecutive months.

I also offer many other  size  clubs  and  also  a  Bi monthly  club.

What’s in it for me?

• A FREE monthly class at my stamping studio (attendance is optional) or  at your home where you’ll make 2 great projects. Each month  we will  set our   Hostess  date to attend, giving you flexibility if something suddenly comes up. If your schedule won’t allow you to
• make it to the classes, it’s still worth it to join because you’ll still receive all the same benefits. If you cannot make it to the class in person, simply email me your order before our club night  as a club member  you  will  receive:
• Club project worksheet  and make 2 stamping projects 
• One FREE level 1 hostess stamp set( minimum )
• At least $15  minimum in free Stampin’ Up! product of your choice absolutely free.
• A free Stampin’ Up! catalog.
• 5 FREE  hand stamped cards w/ envelopes from me on your hostess club month
• Local  clubs will be invited to my  Annual Hostess appreciation party
• Plus  clubs are a great  way to build your  stamp collection a little at a time
• Contact me  for  more details on this exciting event  I offer
• call or email me

November 11th Class Stamp-A-Class

This is a great chance to stock up on the cards you will need for the next few months. You will make 2 each of 8 cards.

The cost for this class is $16 which includes the 8 cards and envelopes.  

You will be able to make additional cards at $2.00 each

Please feel free to sign up to try a card class.  I supply everything!  All you have do is show and bring some adhesive. Everything is is cut and ready to be put together.

Hope to see you there!!  ~Tina

November ~ Holiday Countdown Checklists

Hereis my list to work on... by the end of November:

Wrap gifts as soon as you get them home. Keep receipts in one place.

Arrange a holiday cookie exchange with friends and neighbors. Then you only have to bake one kind! Bake ahead of time and freeze!

Get holiday photo taken professionally or do it yourself. Or pick out a picture from the year past to give with cards. ***  This needs to be done 1st!  The last 2 years someone was always sick or crabby to get a family photo done and no cards went out =-(. Sorry family and friends.  Nothing personal... just a crazy time of year!!!
Address cards. While you are at it, buy labels and put them over old addresses in your address book (or make sure you always use a pencil). Write a "family" letter? Do a draft now and then finish the details later.

Plan your holiday menus. Write out a shopping list.

Plan a holiday event such as caroling or cookie decorating party. MAYBE


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Cancelled ~ 10-10-10 Class on November 7th from 6 to 8

Hi, stampers! this month's 10/10/10 card class has been canceled. I need to have at least 2 or rsvps to make a class. Be sure that if you are planning on coming that you RSVP at the link below. 
Here are some of the details of the class...  This class includes 10 cards for $10 + $10 stamping order.

Come any time from 6:00-7:00 to begin stamping and stay as long as it takes to make your cards and place your order.

Please RSVP here so that I know you are coming. Also bring your own adhesive (you will get a gift).

Hope to see you at this class.

HAWAIIAN MEATBALLS & RICE

(use as many of the ingredients as you’ll need to feed your family)

Rice

Meatballs

Sweet Baby Ray’s BBQ Sauce (or any other BBQ sauce…that is just my favorite)

Pineapple Tidbits, drained

Cook Rice. While rice is cooking, cook meatballs. After meatballs are cooked toss and coat with bbq sauce and pineapple tidbits and warm through.

Old Fashion Doughnuts

1/2 cup milk

1/2 sugar

2 tsp baking powder

1/4 tsp nutmeg

1/2 tsp salt

1 egg beaten

1 TSP melted butter

About 1 3/4 cups flour

Vegetable shortening for frying

Sugar for dusting



Mix the milk, sugar, baking powder, nutmeg, salt, egg and butter in a large bowl. Add the flout gradually, using just enough so that the doughh is firm enough to handle yet soft as possible. cover the gough and chill for about an hour. Turn out on a floured bowl and knead for a few minutes. Roll out to 1/2 thick and cut out doughnuts. Place on a floured wax paaper for about 5 min. Fry the doughnuts till golden brown. Drain on paper towel and dust with sugar.

Graham Cracker Yummies

Cover greased cookie sheet w/ graham crackers. Boil for 2 minutes--1 cup of brown sugar & 2 sticks of margarine. Add 1/2 cup chopped nuts (I like walnuts, but pecans would probably be good, too!) and then pour over crackers. Bake in 350 oven for 10 minutes. When cool, break apart graham crackers into squares. Yummy!