Thanks so Much 2011 CAS from Debbie Olson using different colors and different ribbon Thinking Inking - http://debbiedesigns.typepad.com/muse_and_amuse/2011/12/rosie-posie-thank-you.html SUPPLIES (all products from Papertrey Ink with the exception of doiley, white floss and dimensionals) Stamp Sets: Tiny tags II and Rosie Posie (both sets from Papertrey) Cardstock: White and Raspberry Fizz Mix Designer Paper Ink: Raspberry Fizz, Spring Moss, Barely Bannana and smokey Shadow Accessories: Thick and Thinner Dimensionals, Sheer White Polka Dot Ribbon, Doiley, Filegree Border Die, Rosie Posie Dies, Tiny Tags Die and white floss TINY TAGS II STAMP SET TINY TAGS DIE ROSIE POSIE STAMP SET ROSIE POSIE DIE FILIGREE BORDER DIE RASPBERRY FIZZ DP SHEER WHITE POLKA DOT RIBBON |
Saturday, December 31, 2011
Wednesday, December 28, 2011
FUNKY TOWN DP RIPE AVOCADO BUTTONS
Felt
Monday, December 26, 2011
Christmas Morning Breakfast
These egg muffins were delicious and a great hit Christmas Morning. We made them without the broccoli.
Broccoli and Italian Sausage Egg Muffins
Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
Broccoli and Italian Sausage Egg Muffins
Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
Tuesday, December 20, 2011
Sunday, December 11, 2011
Saturday, December 10, 2011
Thursday, December 8, 2011
Wednesday, December 7, 2011
Saturday, December 3, 2011
Friday, December 2, 2011
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