Munchie Saturday

I hope everyone had a good Thanksgiving!
 I am going to share a recipe for a cracker spread today.  It is a spread I grew up having on holidays, and the combination of ingredients works very well.  Everyone loves this.

Bacon Almond Spread

• 1 lb. bacon
• 1 package slivered almonds
• 6 green onion stalks
• 16 oz. block cheddar cheese
• mayonnaise

Cook bacon until crispy, then roughly chop into pieces.
Toast almonds in a pan on the stove or in the oven, let cool.
Shred cheese (don't use pre-shredded cheese!)
Slice green onions.
Combine all ingredients in a large bowl, adding the mayonnaise a tablespoon at a time and mixing well until the ingredients just start to stick together.  You don't want a lot of mayo, and the spread will be chunky.  Refrigerate for 2-3 hours before serving with crackers.

Random Tuesday

Looking for a some really cool rubber stamps?  Check out Bombshell Stamps.  They have a great selection and they have a contest to win 2 sets of their stamps.  See the contest here on their blog.

Crafty Sunday

I finished another page in my journal.  It is only a partial page, a flap from folding over the paper when I made the journal out of a large piece of watercolor paper.  I used acrylic paint for the background, and various papers and magazine images along with a paint pen.

I may make oatmeal raisin cinnamon chip cookies today.

And another journal page:

It needs more stuff on the page, but I am not sure what.

Two More Pages

I finished two more pages in my journal.  I have some other pages prepped with background colors.

Journal Cover

I am almost finished with the cover of my journal and here it is:

Some of the left side was cut off by the scanner, but this is a good image of the front.

Crafty Sunday

I recently discovered Zetti style art and the artwork of Teesha Moore.  Her art is a mixture of collage, drawing and painting.  She has a lot of You Tube videos that show the making of a journal.  That is my next project, and I have 2 journals made the way she shows how to here and I have a couple pages painted.

Dinner tonight is pad thai with tofu.  Yummy!!!

Cooking Sunday

Today I am making a quick and simple soup for dinner.  It is a recipe that was published in my local newspaper about 10 years ago.  I usually have the ingredients on hand so it is great for a last-minute dinner.

Southwestern Cheese Ravioli Soup

• 2 large cartons chicken broth
• 1 can whole kernel sweet corn, drained
• 1 can black beans, drained and rinsed
• 1/2 jar of your favorite salsa
• 1 bag frozen cheese ravioli
• chili powder, cumin, salt, pepper

In a large stockpot, combine the broth, corn, beans and salsa.  Bring to a boil.  Add the frozen cheese ravioli and simmer until the ravioli is done.  Adjust taste by adding salt, pepper, chili powder and cumin.  I usually serve this with garlic bread.  You can use vegetable broth in place of the chicken also.  Enjoy!!