Friday, May 20, 2016

Learning my new computer

Just got a new Windows 10 computer and am trying to figure it all out.  It's sure different from what I've been using!  I still have no clue on how to set up favorites, get icons onto the desktop, etc.  When I tried to type in the address for this blog, I got a message saying I couldn't access it because of the security certificate.  But, when I searched for it using the identical URL, I wound up here and was able to type in this post!

Thursday, May 19, 2016

30 Minute Cards

The watermelon is made from three concentric half circles.  I drew the seeds with a marker.  The flower is punched; the sentiment computer printed.

The cup is made of two clip art images, layered with pop dots for dimension.  The heart is punched; the sentiment computer printed.  I added some pearl pen dots for the "steam".

Friday, May 13, 2016

Petite Petals Wreath

This was done with Petite Petals punch and stamp using Bermuda Bay ink.

A Pair of 30 Minute Cards

The white background paper was positioned on the embossing folder to provide space for the computer generated sentiment.

The butterflies were done using a Sizzix embossing die.  I used navy blue mica paper to add a little sparkle to the white card front.

I pop dotted the embossed card base as well as each of the butterflies.

The inside sentiment was printed using Hallmark Card Studio software.

The background was embossed with a Swiss Dots folder.

The stamped image was colored with Promarkers.

Monday, May 9, 2016

Chicken and Rice Casserole

I took the photo before I baked it.  It looks much more appetizing once the cheese gets brown and bubbly.

Next time I make it, I plan to use more celery and carrots.

This makes a large casserole.  I divided it into two 2-quart casseroles.  
One for the freezer and one for dinner this evening.


1 can chicken broth
1 cup rice

2 chicken breasts, cut into cubes
2 ½ cups water

2-3 T. olive oil
4 stalks celery, sliced
3 carrots, sliced
1 onion, finely chopped
1 tsp. minced garlic
salt and pepper to taste

¼ cup butter
¼ cup flour
3 cups grated cheddar cheese

Put rice and chicken broth into a 2 quart covered casserole and microwave
on high for 10 minutes.

Bring 2 ½ cups of water to a boil in medium covered saucepan and add chicken.  Cook until chicken is done.  Remove chicken and reserve the liquid.

Saute carrots, onion, celery and garlic in olive oil until crispy tender.  Add cooked vegetables to the rice and broth, stir well.

Make a roux with the butter and flour.  Add reserved liquid from the chicken and bring to a boil.  Add 2 cups grated cheese and cook until hot throughout.

Add cheese sauce mixture to chicken, rice and vegetables.  Put into a 9 x 13 pan, top with remaining cup of grated cheese.  Bake at 350° for 20-30 minutes.

Dog In Window Card

This embossing folder came with an issue of Simply Cards and Papercraft magazine.

I embossed the solid cardstock then cut out the window opening. Then I embossed the checked cardstock, cut the curtains out and adhered them onto the light blue base.

The stamps I used came with the embossing folder.

Sunday, May 8, 2016

Flower Shop Stamps Card

 This is a little different way to use your Flower Shop stamps, Pansy and Petite Petals punches.

The ink is Crushed Curry.  The greenery is Little Leaves die.

 This is Bermuda Bay ink from Stampin' Up.   It matches the background paper too well and there's not enough contrast.

I experimented with different color combinations before deciding I like the two colored flowers best.

The flower center was punched with the Petite Petals punch.  It's the
center of one of the larger
flowers in the Flower Shop set.

Biscuits Like Momma Made

This recipe is the closest one I've found that turns out biscuits like my momma made while I was growing up.

Don't roll the dough too thin, it needs to be about 1 1/2" thick to get the tall, fluffy biscuits I grew up eating.

Mile High Biscuits

3 c. flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
1 egg
1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

***LEAVING the dough 1 1/2" thick means you'll wind up with 6 biscuits.  They bake up about 2" high and are quite large. I never mess with a biscuit cutter.  I roll or pat the dough out into a rectangle and  cut the dough into pieces then gently shape it using my hands.

***ONLY hand mix your dough.  The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.