On this Memorial Weekend, let us remember

those who have fallen and Thank those still fighting for our freedom. 

Freedom Is Not Free

Kelly Strong

I watched the flag pass by one day. It fluttered in the breeze.
A young Marine saluted it, and then he stood at ease.
I looked at him in uniform so young, so tall, so proud,
he'd stand out in any crowd.

I thought how many men like him had fallen through the years.
How many died on foreign soil? How many mothers' tears?
How many pilots' planes shot down? How many died at sea?
How many foxholes were soldiers' graves?
No, freedom isn't free.

I heard the sound of TAPS one night, when everything was still.
I listened to the bugler play and felt a sudden chill.
I wondered just how many times that TAPS had meant "Amen,"
When a flag had draped a coffin of a brother or a friend.

I thought of all the children, of the mothers and the wives,
Of fathers, sons and husbands with interrupted lives.
I thought about a graveyard at the bottom of the sea
Of unmarked graves in Arlington.
No, freedom isn't free.

Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces.  Formerly known as Decoration Day, it originated after the American Civil War to commemorate the Union and Confederate soldiers who died in the Civil War. By the 20th century Memorial Day had been extended to honor all Americans who have died while in the military service.

I hope you have a wonderful weekend and enjoy the weather while you can.  I plan on spending time with my Family and maybe get in a little crafting time too.  

Happy Scrappin',

Janice

Cinco de Mayo Bunco Celebration.

I have been busy the last couple weeks getting ready to host my Bunco Group on May 4th.  I made party hats for everyone to wear.   I had fake mustaches for everyone to mark their cups so they knew who's was who's. 

 I painted 2 signs to show everyone where to go for my Bunco party. I'm not much of an artist but I think you can tell what it is supposed to be.

I made a large Balloon Cactus sculpture so everyone would know they were at the right place.  I used an old Card Rack and my DH gave me some metal pipes that were bent so I could make the arms. It took 90 balloons to create this.  Thank you Dawn and Charlie for blowing up the balloons for me. Thank you Hailey and Mary for handing the balloons to me so I didn't have to let go.  I put this together in my Living room and Charlie was laughing because I then had to get it out side somehow.  I was afraid that I wouldn't be able to put it out because the wind was howling all day but calmed down just in time for me to put it out before my guests started to arrive.

 I researched and found a great recipe for Chicken Enchiladas(recipe below) I even made Gluten Free Flour Tortillas.  I found most of these recipes on Pinterest then changed them to my liking.

GF Chicken Enchiladas

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Ingredients:

2 Tablespoons Olive oil

1 Large Sweet Onion diced

3 Cloves Garlic minced (I used a Garlic press)

3 Chicken Breasts, cooked and shredded

1 can (14.5-ounces) Diced Tomatoes

½ cup Sour Cream

1 (4-Onuce) can diced Green Chili peppers (they are not hot)

½ teaspoon Dried Oregano

1 teaspoon Dried Sweet Basil

½ teaspoon Chili powder

½ teaspoon ground Cumin

½ teaspoon Salt

¼ teaspoon Black Pepper

2 cups Shredded Cheddar Cheese

8 – 10 (8-inch) Gluten Free Flour Tortillas (Recipe Below)

1 (15 Oz) Enchilada Sauce

Instructions:

·         Preheat Oven to 350 degrees.

·         Grease a 13” X 9” baking Dish with Cooking Spray and set aside.

·         Heat Olive Oil over Medium Heat in a large skillet.

·         Add onions and cook for 3 minutes.

·         Stir in Garlic and continue to cook for 1 minute.

·         Add in Chicken, diced Tomatoes, Green chilies, and Sour Cream; season with Oregano, Basil, Chili powder, Cumin and Salt and Pepper.

·         Cook for 5 Minutes or till heated through.

·         Mix in ½ of the shredded Cheddar Cheese.

·         Spoon mixture down the center of each of the GF Flour Tortillas and rollup.

·         Place seam side down in prepared baking dish.

·         Bake for 10 minutes.

·         Top with Enchilada Sauce and shredded Cheddar Cheese.

·         Return to oven and bake for 5 – 10 minutes or until cheese is melted.

·         Serve warm.

Gluten Free Flour Tortillas

Ingredients:

2 ½ Cups Gluten Free All Purpose Flour

2 teaspoons Xanthan Gum

1 teaspoon Sea Salt

2 Tablespoons Olive Oil

1 – 1 ¼ cup of warm water (about 100 degrees)

Instructions:

1.      To make tortillas, place flour, Xanthan Gum, and salt in large mixing bowl and mix well.

2.      Add 4 teaspoons of Olive Oil and stir to combine.

3.      Pour warm water in small increments and stirring to combine.

4.      Press dough together with wet hands and divide into 8 pieces.

5.      Roll each piece separately between 2 pieces of Plastic wrap until about 1/8” thick and 8” wide. (You can use a Tortilla Press if you have one.

6.      Heat a Large Cast Iron (or Non Stick) Skillet until hot.

7.      Place 1 raw Tortilla on the skillet at a time and cook for 45 – 60 seconds or until slightly charred on the bottom. (You’re better off under cooking than over cooking them because they won’t be pliable.)

8.       Flip tortilla with a heat proof Spatula and cook for another 30 – 45 seconds.

Remove from pan and place on plate continue till all tortillas are cook

Baked Cinnamon Chips with Strawberry Salsa

Baked Cinnamon Chips  

3 Gluten Free Flour Tortillas about 6"

3 tablespoons melted Butter

1 tablespoon Cinnamon

1/2 cup Sugar

Strawberry Salsa

6-8 Fresh ripe Strawberries Diced

1/2 cup chopped Pineapple chunks

2 tablespoons Sugar

1/4 cup dark chocolate 

1/4 teaspoon Olive oil

Whipped Cream

1. Preheat oven to 350 drgrees.
2. Brush melted Butter on one side of each Tortilla.
3. Mix Sugar and Cinnamon and sprinkle on the Buttered side of each tortilla.
4. Use a pizza cutter or large knife to cut the tortillas into 8 wedges.
5. Place tortilla wedges on an ungreased cookie sheet sugar side up.
6. Bake them in the oven for 10-12 minutes or until edges curl up.
7. Remove from Oven and let cool.
8. Place Chips on a platter.

Strawberry Salsa  

1. Mix Strawberries, Pineapple and sugar. (I made this a head and had it in the fridge until I was ready to serve my guests, then I put it together.)
2. Sprinkle Strawberry mix over the chips.
3. Melt the Dark chocolate and the 1/4 teaspoon Olive oil in the microwave 1 minute at a time stirring regularly until desired consistency.
4. Drizzle the chocolate over the Strawberries and chips.  ( I drizzled the chips before and after adding the strawberries.)
5. Add a few dollops of Shipped Cream and serve.
6. 
   

Cranberry-Strawberry Margarita Punch

Ingredients:

6 Cups Cranberry Strawberry Juice Cocktail ( you can use Cran-Raspberry or any other one too)

2 cups water

3/4 cup frozen Limeade Concentrate ( From 6 oz Can)

1/4 cup Frozen Orange juice concentrate (From 6 oz Can)

Lime slices

Rim salt

1 cup Tequila to spike the whole batch (optional)

Instructions:

1. Mix all ingredients in a 1 gallon insulated beverage container.
2. Salt rim of glass.
3. Serve over ice if desired.  ( you can blend this also.)
4. Garnish with Lime slices.

Strawberry Margarita Cupcakes

  They smell so good. I might have to make a gluten free version soon. (recipe below)

Strawberry Margarita Cupcakes

Cupcakes Ingredients:

1 Box Betty Crocker Super Moist White cake mix

1 cup bottled Strawberry Margarita or Daiquiri mix

1/4 cup Tequila (Optional)

3 egg whites or whole eggs.

Frosting ingredients

1/2 cup shortening

1/2 cup Butter

5 1/2 cups Powered sugar

5 tablespoons bottled Strawberry Margarita or Daiquiri mix.

1 Tablespoon Tequila (Optional)

Garnish:

12 Slices Lime, each cut in half.

Directions:

1. Preheat Oven to 350 degrees (325 for dark or non stick pans)
2. Place paper or foil baking cups in each of 24 regular sized muffin cups.
3. In large bowl, beat all cupcake ingredients an electric mixer on low speed for 30 seconds.  Beat on medium speed for 2 minutes, scraping sides of bowl occasionally.( I beat them on High speed for 2 minutes because it makes a fluffier cake)
4. Divide batter among muffin cups.
5. Bake 18 - 23 minutes or until a tooth pic inserted in the center comes out clean.
6. Cool 10 minutes remove cupcakes from pans to cooling rack.  Cool completely.
7. In a large mixing bowl, beat shortening and butter with an electric mixer on low speed until smooth.
8. Gradually add powdered sugar, 1 cup at a time, beating until combined.
9. Add 1 tablespoon at a time of the bottled Strawberry Margarita or Daiquiri mix, beat until well blended. 
10. Add tequila now if you want to add it, but substitute it for 1 tablespoon of the Margarita Mix.
11. Beat frosting until it is light and fluffy..
12. Spoon Frosting into a decorating bag fitted with a #1M Star tip, pipe frosting onto cupcakes in a circular pattern.
13. Garnish with Lime slices.

I made fresh Avocado Salsa and Pico de Gallo too.  It was so good.  I realized tonight that I forgot to serve black olives with dinner. Bummer!!!!  I knew there was something missing, but I couldn't figure it out.

I hope you will let me know if you try any of these recipes. I would love to hear what you think about them and if you have a better recipe, I would love to have it.  I have my Avocado Salsa and Pico de Gallo recipe on the blog somewhere, if you want them just leave me a comment or send me an email letting me know you want them.

  It has been about 12 years since I have entertained friends in my home. I've always had too many people living here to be able to entertain.  I guess we could have had guest over in the yard. 

Happy Scrappin',

Janice

Merry Christmas from the Wilson's and Jedda's

Here is a picture of my Grandchildren.  I took this on the 20th.  It was so hard to get a good picture of them because they are such ham bones.  Hamming it up in front of the camera.  Giggling and wiggling about.

Jordan is 14, he stands about 1" taller then me now.  Zack is 12, Mary is 10 and Hailey is 7.  As you can see she has lost some of her teeth.  They bring so much joy to my life.

Merry Christmas everyone!!!

Happy Scrappin',

Janice

Pumpkin Cake

I found a recipe for Pumpkin Cake on Pinterest, here is the link http://noblepig.com/2008/11/the-pilgrims-would-approve/

Two-Ingredient Pumpkin Cake with Apple Cider Glaze
For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:

1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the pieces.  Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice.  Glaze should be thick but pour-able   Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served.

Serve warm or room temperature.





I decided to change it a little.

Pumpkin Cake

1 box White cake mix ( I use Duncan Hines)
1 15 oz can of Pumpkin puree
3 Tablespoons Apple Cider
1 teaspoon Pumpkin Spice
1 egg

Mix all ingredients together in a stand mixer on medium speed for about 2 minutes.  Pour into greased 9" x 13" baking dish.  Bake at 350 degrees for 28 minutes.  When cool I spread Cream Cheese Frosting on top.  This was a favorite dish for everyone.  If you decide to try this please leave me a comment to let me know what you think about it.

Happy Scrappin',

Janice

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FREE Shipping when you purchase the Art Philosophy Cricut Cartridge or the Artiste Cricut Cartridge through me. Take an Extra 15% off, if you purchase both cartridges. Call me at 503-708-6889 to place your order or send me an email at jwilson@bctonline.com.  Since the Cartridges are $99.00 each, you can get November's Stamp of the Month Capture The Date for just $5.00 Plus I will give you 1 (A, B, C, or D sized) stamp set for 50% off.  Call me for more information and to place your order.  503-708-6889

Hurry, Time is limited!!!

Also in November, Close To My Heart will donate $1.00 to the Hurricane Sandy Relief fund, for every Capture The Date stamp set purchased in November.

Happy Scrappin',

Janice

Thanksgiving decorations

Here are the Place cards that I made today for our Thanksgiving dinner. There are 12 place cards in all.  Or I should say so far, as you never know who might show up at my door for Thanksgiving.

 I cut this from the CTMH Artiste Cartridge on the Thanksgiving page #78 Accent, 4 shift.  I cut them out at 3 1/2".

I used Cashmere card stock then cut the Oval on page 36 with Accent 2 using the leafy print from the Flirty paper pack, I cut it at 1 1/2".  I printed all of our names on Colonial white card stock in brown ink and punched them out using SU's scalloped oval punch then sponged the edges with Dessert Sand Ink.  I punched out the oak leaves from Creme Brulee card stock and punched the Birch leaf from Sorbet card stock, I then spritzed them both with a mix of CTMH's Pearl Paint and water to give them a little shimmer.  I made a mixture of CTMH's Pearl pain and Autumn Terra Cotta reinker to make a spritz and mixed CTMH's Pearl paint with New England Ivy reinker to make another spritzer then spritzed  Daisy White card stock then spritzed it again with a Dessert Sand ink and Alcohol mix and let it dry.  I then punched maple leaves out of that paper.  I punched the Pine branches out of Olive card stock.  The daisy was cut on the Cricut also using the CTMH Art Philosophy Cricut cartridge page 68.  I used Sorbet card stock and CTMH's Quilling tool to curl the daisy, glued it with Liquid Glass and added a rhinestone to the center.  I flattened out the daisy while I was gluing so that it didn't stick out so far.

Also on page 78, there is a wrapper under the Card key and Shift key.  I am going to use it to make a Candle center piece and maybe some Napkin rings to match.  I have been playing with the idea of the cupcake wrapper as napkin rings also.  I guess we will see which works out best.

Hopefully I can find time today in my busy schedule to get some of these things done.

Happy Scrappin',

Janice

CTMH Cricut Ornaments and Gift Toppers

Project Inspiration 2012 Autumn/Winter Idea Book: Holiday Ornaments