Where We Belong

Books written by Emily Giffin are some of my very favorites.  I enjoyed reading this book about characters who experience the joys and complexities of adoption...a subject close to my heart.  I hated to see this book come to an end, but feel hopeful that it might have a sequel.  Its ending certainly lent itself to that possibility.  Pick up a copy.  I bet you'll love it, too!  

Marian Caldwell is a thirty-six year old television producer, living her dream in New York City. With a fulfilling career and satisfying relationship, she has convinced everyone, including herself, that her life is just as she wants it to be. But one night, Marian answers a knock on the door . . . only to find Kirby Rose, an eighteen-year-old girl with a key to a past that Marian thought she had sealed off forever. From the moment Kirby appears on her doorstep, Marian’s perfectly constructed world—and her very identity—will be shaken to its core, resurrecting ghosts and memories of a passionate young love affair that threaten everything that has come to define her.
 
For the precocious and determined Kirby, the encounter will spur a process of discovery that ushers her across the threshold of adulthood, forcing her to re-evaluate her family and future in a wise and bittersweet light. As the two women embark on a journey to find the one thing missing in their lives, each will come to recognize that where we belong is often where we least expect to find ourselves—a place that we may have willed ourselves to forget, but that the heart remembers forever.  (review taken from www.goodreads.com)

With Sympathy

Sympathy cards are the hardest to make but, in my opinion, the most important to send.  Here are a couple that I made recently.  They are made out of the same materials but have their own unique look.

Materials Used:
Ink:  Pear Pizzazz, Early Espresso
Paper:  Early Espresso, Pear Pizzazz, Very Vanilla, and Pear Pizzazz DSP
Stamps:  Thoughts and Prayers
Embellishments:  brads, Pear Pizzazz ribbon
Tools: scallop oval and large oval punches

Thank you for stopping by my blog today.  Have a great week!

A Colorful Card

The brighter the colors the better in my opinion.  I used two of my favorites on this card...Tempting Turquoise and Tangerine Tango.  What are your favorites?

Materials Used: all Stampin Up
Cardstock:  Tempting Turquoise, Whisper White
Designer Series Paper:  Tangerine Tango
Ink:  Tangerine Tango, Tempting Turquoise, Old Olive, and So Saffron
Stamps:  Printed Petals, Circles of Friendship, Vogue Verses
Tools:  Circle punches (1 1/4 and 1 3/8)
Embellishments:  ribbon

A Little Birdie Told Me

What is it with owls and birds lately?  They're everywhere!  It took a while, but they have grown on me.  When I saw this stamp set in the Close To My Heart catalog, it haunted me until I bought it.  I'm so glad that I did.  Most of the materials used are Stampin Up, but of course, you can make it your own by using the stuff that you have on hand and changing it up a bit.  That's what I did!

Materials Used:
Cardstock:  Bashful Blue, Very Vanilla, Pumpkin Pie
Designer Series Paper:  Washington Apple (retired)
Ink:  Black Staz-On, Real Red, and So Saffron
Embellishments:  Ribbon, Brad

Rotel Cups

I found this appetizer on one of my favorite cooking blogs and had to try it.  There was only one problem.  It had Rotel tomatoes in it.  I'm always a little leery of using this delicious product.  When Darlin Arlin and I were first married, I added Rotel to a pot of chili.  He asked me if I was trying to kill him.  His Yankee tastebuds just weren't used to the spice we use in the south.  Well, I'll have you know that he's come a very long way since those early days of marriage.  He actually likes spicy food now and doesn't even complain anymore if I put pepper in the mac and cheese.  Ok, back to the recipe.  Here are the things you'll need to make this tasty appetizer:

3 pkgs. mini fillo shells (in the freezer section of the grocery store)

1 can Rotel, mostly drained (of course, I used mild)

1 bag real bacon bits

1 1/2 cups shredded colby and monterey jack cheese

1 cup mayonnaise

Mix Rotel, bacon bits, and mayonnaise in a bowl.

Add cheese.  Stir.

Now fill the shells.  I just used a tablespoon of filling at first to make sure I had enough of the mixture to go around.  Then, I went back and added a little more to those that needed it.  

Bake at 350 degrees for 15-20.  They will be hot and bubbly when done.  

I hope you enjoyed learning about these tasty treats today.  

School Days Layout

Are your kids excited about going back to school?  It's been fun listening to my son as he speculates who his new teacher will be and tries to guess which friends will be in his class.  We are all set for the big day... new clothes, new shoes, new school supplies... just make the beginning of the school year exciting.  One thing is for sure.  My camera will be fully charged on that first day.  Here is a 6x6 layout that is ready to hold those special pictures.

Materials Used: All Stampin Up
Cardstock: crumb cake, marina mist. white, daffodil delight
Designer Series Paper: Polka Dot Parade
Ink: black Staz On, real red, daffodil delight
Stamps: Golden Rule Days (retired), Every Little Bit
Embellishments: red gingham checked ribbon
Tools: circle punches

Thank you for stopping by my blog.  What was your favorite part of the new school year?

Oreo Delight

One of my BFFs recently had a birthday, so I made her a special dessert at our last stamping club.  It's called Oreo Delight.  I got the recipe from one of the cooking blogs I follow Meals at the Muirs.  I don't like sugar (I know, totally weird), so I didn't even taste it, but it seemed to be a huge hit.  Let me show you how to make it.  You'll need the following ingredients:

  1 package of regular Oreos, split

1 stick butter, melted

5 oz. box of instant chocolate pudding

2 tubs 8oz. Cool Whips

8 oz. cream cheese, softened

1 c. powdered sugar

Directions:

Crush the whole bag of Oreos in a food processor or in a plastic bag with a rolling pin.  Save a 1/2 cup of Oreos to sprinkle on top of the dessert.

Pour the rest of the Oreos in a glass 9x13 inch dish.  Mix the melted butter in and press down to make a crust.  

In a separate bowl, make the chocolate pudding according to the directions in the box.  Put it in the fridge to set up.  

In another mixing bowl, mix the cream cheese with powdered sugar.  Fold in one tub of the Cool Whip.

Now to finish the rest of our dessert and layer our ingredients... On top of the Oreos, spread the cream cheese mixture.  

The next layer is pudding,

Add the last tub of Cool Whip on top of the pudding and then the reserved Oreos.  

Happy Birthday, Glo!