{January 29th:}

{January 28th:}

{january 26th:}

{New Class}

I recently found a new class to take online that is FREE. It is on Get it Scrapped! The class is called " The Streets Where you Live" It is a year long project. In this our first class, we will be looking at our individual homes. We’ll be thinking about
what it looks like from the outside, its entrances, remarkable features, perhaps even
house names. Here is our first assignment:

Homework:
Consider doing one of the front view of your home; showing the world what others
might see. Perhaps you might like to pick out a favorite area or highlight a section that
appeals to you most. Maybe you already have some photos of the front of your house
and would like to record the view over several seasons.

{january 25th:}

{Creamy Meatballs and Potatoes}

Here what we are having for dinner tonight:

Creamy Meatballs and Potatoes
By: Pillsbury


INGREDIENTS:
2cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
1(10 3/4-oz.) can condensed cream of onion soup
1/4 cup water
2 cups Green Giant Select® Frozen Broccoli Florets (from 1-lb. pkg.)
24 frozen cooked meatballs (about 12 oz.), thawed
1/4 cup sour cream

DIRECTIONS:
1. In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
2. Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
3. Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

{january 24th:}

It's a lazy day for me. Jon is working in the garage on Danny's bike while I am trying to figure out what to do with the rest of the day... At least we cleaned up the backyard... one garbage bag later. I cannot believe that all of our snow is gone here. I think that tonight we should get somemore says the weatherman. We will see.

{january 22nd:}

{january 21st:}

{january 20th:}

After I got home from work I had to work some more. Well I did not realize that I needed to hook my work computer up to the internet. (We recently switched over from Comcast to At&t.) Well I tried to figure out how to get my work computer to find our wireless router and in the end I gave up and hooked up to our modem which is in the living. I thought this was a funny photo of my workspace. Now I might really rethink working from home if I have to sit 2 feet away from the box...

{january 19th:}

{january 18th:}

{Birthday Weekend}

Tonight we are going to Houlihan's in Oakbrook to celebrate Jon's mom and Jon's birthday! I made her a card this year and here is what it looks like:

{Fettuccine Alfredo}

Here is what we are having for dinner tonight!

Fettuccine Alfredo
By:Kraft


prep time:5 min
total time:20 min
makes:4 servings, about 1 cup each

What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
3/4 cup milk
1/4 cup (1/2 stick) butter or margarine
1/4 tsp. white pepper
1/8 tsp. garlic powder
8 oz. fettuccine, cooked, drained
1/8 tsp. ground nutmeg

Make It!
MIX cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended.
TOSS with hot fettuccine. Sprinkle with nutmeg.

{Stock Up}

I thought this was a great idea on how to save your extra stock...
-Happiness, for a cook, is a freezer full of homemade stock. When it's frozen in 1-cup portions, it's all the more easy to know how much to thaw for a recipe. The next time you make a batch of stock or have some left over from a store-bought package, ladle it into 1-cup muffin tins and place them in the freezer. After the stock is frozen, pop the portions out of the tin; store them in resealable freezer bags and label them with the date.

{january 14th:}

{january 10th:}

{Birthday Girl}

On Sunday Jon and I were invited to our neighbor's little girls party at Chuckie Cheese. It was a fun time. Here is the birthday girl with Jon.

{Day 12: Storyboards}

{Lesson 11: Selective/Spot Recoloring}

{Lesson 10: Project Start-to-Finish}

{Textured Overlays}

{Mask Layer}

{Photo Tinting}

{january 7th:}

{january 8th:}

Yes, I am one day early for this post but i couldn't help myself! Shooter baby is turning 4 tomorrow! Jon and I can not believe that he is already that old. In dog years he is older than either of us. He's a cutie pie and the best dog anyone could ask for! Happy (early) Birthday Shooter Baby!

{january 6th:}

{january 5th:}

{january 4th:}

{Cheese-Lover's Pasta Roll-Ups}

I am in the mood for pasta tonight, so I thought that this was a different way to make Lasagna.

Cheese-Lover's Pasta Roll-Ups
By: Kraft

Prep Time:25 min
Total Time:1 hr 15 min
Makes:8 servings, 2 roll-ups each

What You Need!
1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

{Daily Assignment 2:}

{january 1st:}

{December 31st:}