Thursday, January 29, 2015

Two CASE'd cards for my Hello Life Card Class

Good Morning!
  I am preparing for Friday Night and Satirday morning's Hello Life Class.  
I changed up a few colors
and think that the ladies will like playing with this stamp set even more! 

Thank you Melissa Davies for the inspiration, I CASE'd both cards from your blog post yesterday!

Supplies used to make this CASE:
Basic Black Cardstock, Whisper White Cardstock, Hello Life Stamp Set, Basic Black Baker's Twine, Real Red Stampin' Pad, Memento Black Ink, Gold Encore Stamp Pad, and SNAIL.

Supplies used to make this CASE:
Basic Black Cardstock, Whisper White Cardstock, Melon Mambo Cardstock, Hello Life Stamp Set, Sweetheart Punch, Real Red Stampin' Pad, Melon Mambo Stampin' Pad, Memento Ink, Gold Encore Ink and Dimensional's.

Loving life and my Hello Life Stamp Set! 

Wednesday, January 28, 2015

Wildtree Wednesday 1/28/15

Good Wednesday Morning!
I am gifting you with three Wildtree Recipes and Reviews:

Review number one:
Gluten Free Pizza Dough
                     Another gluten-free product, this pizza dough is made with rice, potato, teff, amaranth and other ancient grain flours. Mix with just a few ingredients to make the dough, flatten into a pan, and cook! Each bag makes 2, 12” thin-crust pizzas.

1 package Wildtree Gluten Free Pizza Dough Mix

1 ½ cups milk, low-fat

2 ½ tablespoons Wildtree Grapeseed Oil

3 teaspoons apple cider vinegar

1 (0.25 ounce) packet or 2 ¼ teaspoons active dry yeast

3 large eggs
Method of Preparation:
Preheat oven to 400°F. Place Pizza mix, milk, Grapeseed oil, vinegar,

yeast, and eggs in a large bowl and beat with an electric mixer on

medium speed for 2 minutes; dough will be sticky. Spread dough onto a

14” greased pizza pan or, for a thin crust pizza, two 12” round pizza pans

and let rise for 20 minutes. Bake for approximately 11 minutes. Remove

from oven and top as desired. Return to oven and bake for 5 to 10

minutes more until the bottom is browned and the toppings are cooked.

Yields 14 slices of pizza.
Nutritional Information:
Calories: 130

Fat: .5g

Saturated Fat: 0g

Carbohydrates: 31g

Fiber: 2g

Protein: 2g

Cholesterol: 0mg

Sodium: 320mg
*** Farruggia Family Review:
I only needed to make one of these crusts.  It could actually be spread onto two sheets.  We chose to use a baking sheet and used one box per sheet which produced a very thick crust.  SO I feel like I wasted an extra box.  You prebake the crust for 11 minutes and then pull out to top with your favorite toppings... we overloaded number one with plenty of ham, pineapple, olives, mushrooms, and cheese.
It took a little longer to bake on the second round as it was loaded. But it was enough to fill this family up.  The second box of crust wans made into a cheese pizza.  We were full from the first so we did not finish. 

Due to our lack of knowledge, about the amount of crust, the value was actually worth the $14/box. So if you are smaller than a family of five. Only use one box.  If you like a thinner crust divide it up and if you like thick crust use one pan.  The dough does not get flattened out like a regular pizza dough you use a spatula, and it is not over liquidy so you can make any shape you like.  I find that when we make a Wildtree meal we eat a normal serving size and are full.  I know for some reason that does not make sense, as we would probably over eat a processed pizza, but I believe it is the ingredients.

So on the crust I give it a 6 out of 10.  It is actually going to have to be tried again by me, as a thin crust pizza and I believe my family would enjoy it more. 

Review number two:
Making pizza has never been easier! Add this seasoning to canned tomato sauce and spread on a So Quick & Easy Pizza Dough for a delicious all-natural pizza. It’s also great as a seasoning in lasagna, meatballs, stuffed shells, and garlic bread. Makes enough sauce for over 30 pizzas!
Add two teaspoons to 14.5 oz tomato sauce.
***I double batched this as I am a over cooker.  It was delish!  A little does go a long way, and I have left overs to use for later.  My family gives it a 10 out of 10 rating on flavor, value, and purpose.
Review number three:
Primavera Meat Lasagna (#9)
In freezer bag
1 lb ground beef, the lowest in fat you can find
1 small onion cut into ¼” pieces
1 medium green bell pepper cut into ¼” pieces
1 cup zucchini cut into ¼” pieces
1 cup yellow squash cut into ¼” pieces
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tablespoons Wildtree Hearty Spaghetti Sauce Blend
1 Tablespoon Wildtree Garlic Galore Seasoning Blend
½ tsp salt (provided at workshop)

At cooking time:
Aluminum Foil (for lining your slow cooker for better cooking)
6-8 uncooked lasagna noodles broken in half,  (depending on crock pot size)
1¾ cups ricotta cheese
1¼ cups grated parmesan cheese (divided)
1 tbsp Wildtree Hearty Spaghetti Sauce Blend
1 large egg
½ tsp salt
½ tsp pepper
4 cups mozzarella cheese

Mix all ingredients into freezer bag.  Remove air, seal & attach label.  Double bag and freeze.   Defrost bag in fridge before cooking.  At cooking time:  Line your slow cooker with aluminum foil to prevent burning.  Double line the back side, as most slow cookers have a tendency to get hotter on the back.  In a separate bowl, mix the ricotta, 1 cup parmesan, 1 tbsp hearty spaghetti sauce blend, egg, ½ tsp salt, and ½ tsp pepper together.
Spread ½ cup of the meat & sauce mixture from your freezer bag into the bottom of the slow cooker.  Arrange 4 lasagna noodle pieces (uncooked) into the slow cooker next.  (They may overlap).  Then dollop rounded tablespoons of ricotta mixture over noodles.  Sprinkle 1 cup mozzarella cheese on top, then add ½ cup of meat sauce mixture from freezer bag.  Repeat layering of noodles, ricotta, mozzarella and sauce twice more.  For final layer, arrange remaining 4 noodles in slow cooker and top with remaining sauce and sprinkle remaining mozzarella and remaining parmesan.  Cover and cook until lasagna is heated through – approximately 4-5 hours on LOW or 2½ hours on high.  DO NOT OVERCOOK!  IF OVERCOOKED, THE MEAT SAUCE BECOMES GRAINY!

*** This was crock pot meal number 9 in our freezer meal workshop.  I thought that this was going to be awful... but it was not.  It actually cooked beautifully, had good flavor and was enough for leftovers again!  We are a family of 5 and can eat pretty good.  We each had one good scoop with all three layers on our plate, and with a small side salad it was enough.  I personally like green bell peppers but I would use less next time and maybe add mushrooms at the time of cooking.
My family rates this meal a 7 out of 10. Flavor, value, and the clean up!

Would you like to join me for the next round of freezer meals? Then email me at I am trying out the newest combos and am thrilled to report that they all sound delish!

Tuesday, January 27, 2015

Weekly Deal's 1/27-2/2

Good Tuesday Morning!
I am not going to hide my excitement...
Stampin' Up!
has done a doozey of a DEAL
for YOU!
This week it is an embossing folder, texture, bonanza!
Beautifully Baroque Textured Impressions Embossing Folder 130917
Price: $7.95 $5.96
Transform your cardstock with a raised, textured design. 4-1/2" x 6-3/8".
Decorative Dots Textured Impressions Embossing Folder 133520
Price: $7.95 $5.96
Transform your cardstock with a raised, textured design. 4-1/2" x 6-3/16"

Lovely Lace Textured Impressions Embossing Folder 133737
Price: $7.95 $5.96
Transform your cardstock with a raised, textured design. 4-1/2" x 6-3/16".

Lucky Stars Textured Impressions Embossing Folders 135817
Price: $7.95 $5.96
You'll thank your lucky stars that you've got this great pattern for cards and decorations. Folder size: 4-1/2" x 6-3/16." Use with Texture Boutique or Big shot and Standard Cutting Pads.

More Amore Ensemble - Digital Download 130672
Price: $9.95 $5.97
This digital exclusive download features easy-to-create coordinating projects with the following elements: 1-page décor designer template (8-1/2" x 11"); 1-postcard designer template (5" x 3-1/2"); 3-page décor designer template (8-1/2" x 11); 14-piece SVG stamp brush set*

* Note: SVG stamps won’t work with the original My Digital Studio software


Polka Dot Textured Impressions Embossing Folder 133739
Price: $7.95 $5.96
Transform your cardstock with a raised, textured design. 4-1/2" x 6-3/16".

Zig Zag Textured Impressions Embossing Folder 133738
Price: $7.95 $5.96
Transform your cardstock with a raised, textured design. 4-1/2" x 6-3/16".

Texture Boutique Machine 132657
Price: $29.95 $22.46
Quickly and easily add texture to your projects with the Texture Boutique and embossing folders.

Oh, What fun!
Super Excited to play with my NEW items...
Hope they Hurry up and get here!

Monday, January 26, 2015

Happy Homemaker Monday 1/26/15


As I look outside my window:
I believe it is going to be a wonderful day!
Right now I am:
Completing a few projects while my youngest sleep and the hubby and oldest head out the door.

Thinking and pondering:
The month is almost over and I must really evaluate my goals for 2015... I am doing well on some but I need a lil' nudge on the others.
On my bedside table:
My bible, a NEW family photo, and my hubby's boot camp picture.  A stack of reports to read. 

On my TV this week:
A few movies since the hubby is home every night now, he guides our entertainment.
Listening to:
My cat nibbling and crunching his breakfast.  He did not go in and out all night which means there is probably a new catch in his graveyard.
On the menu for this week:
Monday - Potato Soup and some yummy crusty bread.
Tuesday - Pizza... veggie and maybe a ham and pineapple.
Wednesday - Wildtree Meal... Will post Wednesday!
Thursday - Pinterest Meal.. Sticky Pork chops.
Friday - Chinese, Farruggia Family Fun Night
Saturday - Thinking Spaghetti.
Sunday - Super Bowl Taco Bar... a yearly tradition.
Wildtree Recipe of the Week

 Braised Short Ribs with Farro Salad


1 pound short ribs
½ teaspoon plus ¼ teaspoon salt, divided
½ teaspoon black pepper
4 tablespoons Wildtree Roasted Garlic Grapeseed Oil, divided
2 ½ teaspoons Wildtree Herbes de Provence Blend, divided
2 large carrots, peeled and chopped
½ onion, chopped
4 celery stalks, chopped
1 cup red wine
1 ½ cup Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
thyme + rosemary sprigs
1 large sweet potato, peeled and diced
½ red onion, diced
1 cup farro 4 cups water
1 tablespoon balsamic vinegar
3 tablespoons fresh chopped parsley

Method of Preparation

a boil. Cover with foil and place in the oven. Cook for about 2½ hours or until meat is falling off the bone. About 2 hours into the ribs cooking time, start preparing the farro salad. Toss sweet potato and red onion with 1 tablespoon Roasted Garlic Grapeseed Oil, remaining ¼ teaspoon salt, and remaining ½ teaspoon Herbes de Provence Blend. Spread on a baking sheet and roast for 25-30 minutes or until tender. Meanwhile, prepare the farro. Rinse farro and place in a pot with water. Cover and bring to a boil. Reduce heat to medium low and simmer until tender, 15-20 minutes. Drain and transfer to a large bowl. Add the sweet potato and onion to the bowl with the farro, dress with remaining 1 tablespoon Roasted Garlic Grapeseed Oil, balsamic vinegar, and fresh parsley. Toss to combine. Serve short ribs with farro salad.Preheat oven to 325°F. Season short ribs with ½ teaspoon salt and pepper. Heat 2 tablespoons Roasted Garlic Grapeseed Oil in a large ovenproof pot over medium to high heat. Add the short ribs and brown on all sides, working in batches so as to not over-crowd the pan. Transfer seared short ribs to a plate and rub with 2 teaspoons Herbes de Provence Blend once cooled slightly. In the now empty pot, add the carrot, onion, and celery. Sauté until they are a slightly browned; about 5 minutes. Deglaze the pan with the red wine, scraping the brown bits from the bottom of the pan. Cook until wine is reduced by half, about 5 minutes. Add the short ribs back to the pan. Add the Vegetable Bouillon Soup Base and sprigs of thyme and rosemary. Bring to

On my to do list:
Complete some alternative projects with some beautiful stamp sets. Finish up some volunteer activities and get back onto the workout wagon.

Happening this week:
Monday - No school for the younger two, meetings for me and the dentist for Matthew and I.
Tuesday - Stamping until I pick up Lily. Orthodontist.
Wednesday - CASE some cards and projects I have wanted to complete.
Thursday - Riding Lessons. Crafting. Past Presidents Assembly meeting at Campo DI Bocce.  We are collecting for the Bob Hope Ontario, USO!
Friday - Farruggia Family Fun Night. Hello Life Kit Class.
Saturday - Hello Life Project Kit Class and Movies with my family. 
Sunday - Seahawks playing in the super bowl, taco bar for the family, and a special  stamping date with my girlfriends.

What I am creating:
Banners, Valentines, and Birthday Cards. Making a list and checking it twice Stampin' Up! always makes my playtime NICE!.

My simple pleasure:
Walks with my four legged friends.
Looking around the house:
So much to do, but the kiddos come first.

From the camera:
These two lovelies completed their FIRST My Paper Pumpkin kit! So Much Fun!
 Prayer List:
Prayers for my friends that are dealing with challenges I cannot imagine.  Prayers for the homeless, may they find warmth and a meal this day. Thankful for Martin Luther King Jr and all he stood for.  May the lord lift us all up and grant us grace and understanding.

Bible verse, Devotional:
31 And they said, “Believe in the Lord Jesus, and you will be saved, you and your household.”
Acts 16:31


I was inspired to do this by Diary of a SAHM.

Saturday, January 24, 2015

Krissy's Be My Valentine BUNCO

Tonight I head to Salida to play BUNCO with my friend Krissy!
Krissy picked a Valentine theme and she is making her famous Turkey Chili!

I made this CASE as the RSVP card:
Supplies used to make this CASE: Whisper White Cardstock, Pistachio Pudding Cardstock, Sweet Sadie Washi Tape, Snuggles & Smooches Stamp Set, Sweetheart Punch, Gold Glimmer Paper, Rhinestones, Crisp Canteloupe Stampin' Pad, Memento Black. 

Supplies used to make this CASE:
Real Red Cardstock, Whisper White Cardstock, Basic Black Cardstock, You Plus Me Stamp Set, Stacked With Love DSP Stack, Velum Paper, Silver Foil Paper, Organza Ribbon, Black Baker's Twine, Rhinestones, Happy Heart Embossing Folder, Circle Framelits, Starburst Framelit, Banner from the Mini Treat Bag Thinlits, and Dimensional's. 

Super excited to play BUNCO with all my friends and having the potential to earn FREE Stampin' Up! Is always a possibility! 

You can host BUNCO too... Just find ten friends (we already have you and me!) set your theme, I provide one completed RSVP card, and a make n take, all the BUNCO supplies, and you provide three tables, snacks, drinks in your home or mine. Cost is $13/player ($12 and $1.00 in change). 
Hostess earns $50 in Stampin' Up! Product, Most BUNCO's earns $100 in Stamoin' Up! Product, Most Win's earns $25 in Stampin' Up! Product, Traveling and Most Babies each earn $5.00 towards Stampin' Up! Product and the biggest loser earns $6.00 in change. Prizes subject to change when we add more players... Your odds only improve! During Sale-A-Bration there are three additional SAB items up for grabs so I will be swapping those out for the traveling, most babies and will draw from the loser pool! 

Super excited to spoil my friends and have a blast!

Friday, January 23, 2015

Just Because it is Pie Day!

Thank Goodness It's Friday!
This week seems to have flown by but I have been looking forward to today...
Today is National Pie Day!
So I am changing up our normal Chinese Food for Farruggia Family Fun Night
and making Chicken Pot Pie and a Blueberry Pie...
Ok two Blueberries one is for a sick friend. 

Here is the card I am attaching to the pie:
Supplies used: Lost Lagoon Cardstock, Whisper White Cardstock, White Doilie, Calypso Coral Cardstock, Sahara Sand Cardstock, Moonlight DSP Stack, Lost Lagoon Stampin Pad, Arrows Embossing Folder, Sahara Sand Ribbon, Circle Framelits, Large Scallop Punch, A Dozen Thoughts Stamp Set and SNAIL. 

Here is my Chicken Pot Pie Recipe:
(ok.. it is Ina Garten's but you know I Copy & Share Everything Else!)
  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley leaves
  • For the pastry:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

  • Directions
    Preheat the oven to 350 degrees F.
    Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
    In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
    For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
    Preheat the oven to 375 degrees F.
    Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

    And the Blueberry Pie Recipe:
    1 (9 inch) unbaked pie crust
    3/4 cup white sugar
    1/3 cup all-purpose flour
    2 teaspoons grated lemon zest
    1 tablespoon lemon juice
    5 cups fresh or frozen blueberries
    1.Preheat the oven to 375 degrees F (190 degrees C).
    2.Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
    3.In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
    4.Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
    2/3 cup packed brown sugar
    3/4 cup rolled oats
    1/2 cup all-purpose flour
    1/2 teaspoon ground cinnamon
    6 tablespoons butter
    Blueberry Pie # 2 Recipe:



    cups Gold Medal™ all-purpose flour
    teaspoon salt
    cup plus 2 tablespoons shortening
    to 6 tablespoons cold water


    cup sugar
    cup Gold Medal™ all-purpose flour
    teaspoon ground cinnamon, if desired
    cups blueberries
    tablespoon lemon juice
    tablespoon butter or margarine, if desired


    • 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
    • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
    • 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
    • 4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
    • 5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.


    Thursday, January 22, 2015

    Answer Your Cat a Question's Day... Card CASE

    Today is Answer Your Cat's Question Day!
    He probably has tons of questions, but I have a few for him!
    I want to ask my cat where the head is to the deconstructed bird that was on my doorstep.
    Or... Why can't you eat around the edge of your dish?
    (Is your reflection really that scary?)
    Fine, I will shake the dish to get the food even. 
    Or... Are you comfortable as you lay across my legs or face when I am trying to sleep?
    Lastly, I want to know if my cat understands that we do not have an open door policy all night long.
    In, Out, In, Out... all decided by his loud thunder paws, MEOW, the sound of my blinds being flicked back and forth, the tapping on the front door and purring in my ears.

    I love my cat...
    Especially, when he sleeps curled upside down!

    He rules our roost.
    Today, he has only asked for soft food, for me to lift the lid on the toilet so he could lap water out even though he has a fresh dish, and he asked me VERY LOUDLY to open the door to Mackenzie's room so he could go sleep on top of her.

    Here is a card I CASE'd
    Supplies used to make this CASE were: Whisper White Cardstock, Strawberry Slush Cardstock, Your Little Furball Stamp Set, Snuggles & Smooches Stamp Set, Metro Type Alphabet Stamp Set, Stazon, Strawberry Slush Stamp Pad, Strawberry Slush Thick Baker's Twine, Rhinestones and Dimensional's.

    What questions would you like to ask your cat?

    Off to be a cat slave!

    Wednesday, January 21, 2015

    Wildtree Wednesday 1/21/15

    Good Morning!
    Just popped a Wildtree Freezer Meal from my Workshop in the crock pot.
    Chili Con Cervesa
    (I borrowed this image from Pinterest... no link avail.... love her chairs... I love Chickens)
    2 lbs beef chuck roast, cut into ¾ inch cubes or stew meat
    1 medium onion cut into ¼” pieces
    1 bell pepper (your choice of color) cut into ½” pieces
    1 (14 oz) can crushed tomatoes or tomato sauce
    1 (14 oz) can diced tomatoes, undrained
    2 (15 oz) cans beans (kidney, pinto, white, etc.), drained
    2 Tablespoons Wildtree Java Rub
    2 Tablespoons quick cooking tapioca/Minute Tapiaoca
    ½ teaspoon salt (provided at workshop)
    ¼ teaspoon red pepper flakes (provided at workshop)
    I am adding 6 oz beer... and the above items to my crock pot on low for 6 hours. I like my Chili thick so I will uncover for last hour.  then I top it with grated cheese, fresh cilantro and Wildtree Guacamole!
    Combine this zesty blend with avocado for a superb guacamole dip. This consistently gets rave reviews from die-hard “guac” lovers.   
    I take 2-4 avocados, mash, then add 2-4 tablespoons of guacamole seasoning. I mix it together and squirt a good amount of fresh lemon juice on top to prevent the discoloration or browning.  You could also top with Wildtree Zesty Lemon Grapeseed Oil.
             Variations: Add Diced Tomato, a couple of dashes of Worcestrshire Sauce, and/or 1 to 2 tablespoons Sour Cream or plain Greek Yogurt. Serve with chips, tacos, fajitas or chili.
    Want to try this recipe?  Clock on the Wildtree Logo on my sidebar to purchase the Wildtree Products. Or give me a call and we can book your freezer workshop!

    Tuesday, January 20, 2015

    Weekly Deals 1/20- 1/26

    Oh boy,
    life gets better with these
    2013-2015 In Color Stampin' Write Markers 131260
    Price: $14.95 $11.21
    With Stampin’ Up!’s exclusive coordinating color collections, you'll always have the colors you need right at your fingertips.

    * 1 each of 5 colors: Baked Brown Sugar, Coastal Cabana, Crisp Cantaloupe, Pistachio Pudding, Strawberry Slush
    * Dual tipped markers.

    2014-2016 In Color Printed Clothespins 133630
    Price: $5.95 $4.46
    Natural wood printed clothespins in our 2014-2016 In Colors. 20 clothespins: 2 ea. in 5 patterned colors; 2 ea. in 5 solid colors. 1-3/8" x 1/4".
    2014-2016 In Color Stampin' Write Markers 133654
    Price: $14.95 $11.21
    1 ea. in 5 In Colors.
    Basic Gray Baker's Twine 134587
    Price: $2.95 $2.21
    Fun colors twisted with Whisper White. 1/16" wide; 25 yds.
    Bermuda Bay Baker's Twine 134575
    Price: $2.95 $2.21
    Fun colors twisted with Whisper White. 1/16" wide; 25 yds.
    Box Of Chocolates Kit - Digital Download 133024
    Price: $9.95 $5.97
    This download was added on 1/29/2013

    Download includes:
    * 8-piece SVG stamp brush set*
    * 12 Designer Series Papers
    * 9 embellishments

    * Digital exclusive
    * Coordinates with the Box of Chocolates Wallpaper
    * Fun for all your February projects

    Cameo Coral, Close to Cocoa, Crushed Curry, Early Espresso, Poppy Parade

    * Note: SVG stamps do not work with the original My Digital Studio software

    Crushed Curry Baker's Twine 134586
    Price: $2.95 $2.21
    Fun colors twisted with Whisper White. 1/16" wide; 25 yds.
    Stampin' Blendabilities™ Markers Skin Tone Assortment 129370
    Price: $22.95 $17.21
    6 markers. Bronze, Mocha, Blush, Natural, Nude, Ivory.
    When I add this all up I earn a FREE Sale-a-Bration item!
    Off to shop!
    Use Hostess Code:
    (you will earn triple Polka Dot Postcard Points!)