Thursday, December 31, 2009
Tuesday, December 29, 2009
- Become a follower = you are entered 1 x (if you are already a follower, don't worry you're already entered)
- Post the FREE BASIC GREY Blinkie with the link back here = 1x
(post a comment here with the link to your blog)
- Dedicate a blog post to this contest = 1x
(post a comment here with the link to your blog)
- Tell your friend about us = 1x
(they will have to leave a comment here saying who sent them)
- Twitter about this contest = 1x
(send us a tweet about it to GETSKETCHY or leave a comment here telling me you did)
- Participate in the TRASH TO TREASURE challenge = 5x
Monday, December 28, 2009
Scrapbook & Cards Today, in partnership with designer Davinie Fiero and sketch artist Becky Fleck, are pleased to offer its readers Project 12 on the Scrapbook & Cards Today blog!
Here is how it works:
Becky will post on the blog a beautiful double page sketch on the last Saturday of each month for use the following month. Davinie will post a page example to get your creative juices started!
When the new sketch is revealed, everyone who has sent us (Scrapbook and Cards Today) an image or a gallery link of their completed page for the previous month, will be entered into a drawing to win a fabulous prize from one of our advertising partners!
In order to be entered into a challenge simply create a layout and link it to the monthly challenge thread by the 20th of the month or send it to Scrapbook and Cards at firstname.lastname@example.org with “Project 12” in the subject line. That means January’s sketch will be due on February 20th and so on. For a second chance to win, link your layout to Davine's blog at http://davinie.blogspot.com/ and the corresponding challenge thread.
The first sketch and official launch of Project 12 was on December 26th! Without further ado, below is the January sketch for the Project 12 challenge, 2010:
Here is the timeline of new sketch releases and reveal dates for the year!
January sketch and official launch: December 26th
February sketch: January 30th
March sketch and January reveal: February 27th
April sketch and February reveal: March 27th
May sketch and March reveal: April 24th
June sketch and April reveal: May 29th
July sketch and May reveal: June 26th
August sketch and June reveal: July 24th
September sketch and July reveal: August 28th
October sketch and August reveal: September 25th
November sketch and September reveal: October 30th
December sketch and October reveal: November 30th
Final album reveal and prizes: January 15th, 2011
Wednesday, December 23, 2009
Tuesday, December 22, 2009
The following recipe is an adaptation from Betty Crocker that will wow your taste buds.
Cheesy Spinach Artichoke Dip
1/2 cup mayonnaise or Greek yogurt
1/2 cup ranch salad dressing (I use Hidden Valley Light)
1 cup freshly grated Parmesan, Ramono, or Asiago cheese (I use a Ramono/Asiago combo)
1 can (14 oz) or 1 jar (12 oz) artichoke hearts, drained and coarsely chopped
1 box (9-10 oz) frozen chopped spinach, thawed and squeeze to drain
1/3 cup shredded Monterey Jack cheese (I use a combo of Colby & Monterey) for topping
- Heat oven to 350 degrees.
- Mix mayo, dressing, and Parmesan cheese in a bowl.
- Stir in artichokes and spinach.
- Spoon into a 1-quart casserole.
- Sprinkle with Monterey cheese.
- Cover and bake for 20 minutes or until cheese is melted.
Friday, December 18, 2009
Wednesday, December 16, 2009
Hope to see you there!
Tuesday, December 15, 2009
These apple cider doughnuts -- dense, richly spiced and with a faint taste of buttermilk -- are adapted from a recipe by pastry chef Lauren Dawson from Hearth restaurant in New York City's East Village. Hearth serves the doughnuts with applesauce and whipped cream.
1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, at room temperature
1 cup granulated sugar
1/2 cup buttermilk (low-fat or nonfat work fine)
Vegetable oil for frying
1 cup confectioners' sugar
2 tablespoons apple cider
For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. Set aside.
Saturday, December 12, 2009
Chocolate Covered Cherry Cookies (oh yum!)
1/2 cup butter
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries
*Preheat oven to 350 degrees F (180 degrees C).
*Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
*Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
*Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
*In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
*Bake for 10 minutes.
Yes, cover the cookies with the frosting mixture before baking. This is not a mistake as it makes the frosting almost fudge like.
Recipe courtesy of AllRecipes
The large scallop cirlce is 3" (cut 9), medium is 2" (cut 7), and the circle for the head is 1" (cut 5). Trim the tops and bottoms of the 3", 2", and 1" balls so they sit flat and can easily be glued together. Use glue that is tacky and dries quickly. I used Alene's glue but you could also use a glue gun.
For the hat, I used two 1 " black circles glued together for the brim, a 1/2" strip of black paper (about 4" long), and two 3/4" circles glued together for the top of the hat.
The eyes are beads from my stash, the buttons are attached with pop dots, and the scarf was just a leftover piece of ribbon that I glued on at the very end.
Wednesday, December 2, 2009
HG's H-O-T Hot Boneless Buffalo Wings
Ready for a crispy, hot boneless buffalo wing swap? You BETTER be. These spicy nuggets will blow your mind! And for an all-out b-wing experience, serve 'em with celery sticks and some low-cal bleu cheese or ranch dressing (mmmm!)...
8 oz. raw boneless skinless lean chicken breast, cut into 10 nugget-shaped pieces
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1 oz. (about 14 crisps) Pringles Light Fat Free Potato Crisps, Barbecue (or another fat-free BBQ-flavored potato chip)
dash onion powder
dash garlic powder
dash cayenne pepper
dash black pepper
Preheat oven to 375 degrees.
Crush potato crisps completely and, in a small dish, mix with cereal crumbs. Add a dash of each of the seasonings and mix well.
Place chicken pieces in a separate dish, and cover and toss with Frank's RedHot.
Spray a baking pan with nonstick spray.
Give each chicken piece a shake (so it's not dripping with RedHot), and then coat it evenly with the crumb mixture.
Lay the battered nuggets on the baking pan. Place in the oven, and bake for 10 minutes.
Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout. MAKES 2 SERVINGS
5 wings (half of recipe) Calories: 175Fat: 1.5g Sodium: 1,153mg** Carbs: 14g Fiber: 4g Sugars: <1g Protein: 27g Weight Watcher POINTS® value 3*