Ads 468x60px


Sunday, November 22, 2009

Thanksgiving Table

As promised, here are the items I have been working on for Thanksgiving. The first is a toilet paper roll filled with wrapped candy, covered with tissue paper, decorate with paper, and an adorable Bitty Betty Turkey digi-stamp from Pink Cat Studios.

The second item is a hand made pumpkin created with 11 scalloped ovals (Marvy punch)trimmed in Tim Holtz Distressed Ink all glued together. I did not think of this idea and as soon as I can find the blog that I copied this idea from, I will link it here with the complete directions.

And here are the two together as a place setting.

Hope you enjoyed these two projects. Later in the week I will be showing a decorated box (or two) filled with homemade fudge. Perfect for holiday gift giving.

Update! ** I can finally give credit & supply a link for the adorable paper pumkins. Carol at the Chocolate, Crafts & Bears, Oh My! blogspot gives a wonderful tutorial on how you can make them using the Spellbinders nestible. If you don't have a nestible, you can you an oval scallop punch like I did.

HG's Stuffed Chick Cordon Bleu

By popular request, I am posting a recipe for light chicken cordon bleu that I found on the Hungry Girl website. It is a favorite in my family and makes a great (easy) dinner that tastes fantastic.


One 5-oz. raw boneless skinless lean chicken breast cutlet

1 oz. (about 3 slices) 97 - 98% fat-free ham slices

salt and black pepper, to taste


  • Preheat oven to 350 degrees.

  • Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick.

  • Remove chicken from the bag, and season to taste with salt and pepper on both sides.

  • Lay the chicken flat and spread the cheese wedge over it.

  • Evenly layer the ham slices on top of the cheese.

  • Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

  • Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.

  • Bake in the oven for 20 minutes.

  • Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through.

Serving Size:

1 chicken cordon bleu (entire recipe)

Calories: 222

Fat: 4.5g

Sodium: 692mg

Carbs: 2g

Fiber: 0g

Sugars: 1g

Protein: 40g

WW POINTS� value 5*

New Challenge Site

Are you looking for some new challenges comes 2010? I just discovered a new challenge site that will be starting in the new year. Here is the details from Fussy & Fancy:

New challenges will be posted on alternate Fridays. "fussy and fancy" or "clean and simple"--all styles of cards/papercrafts are welcome. You may combine your entry with as many challenges as you like. Please enter only NEW creations; do not backlink to previous posts.

Post your entry on your blog with a link to our challenge before 9:00 p.m. PST (GMT -8) on the Thursday prior to the new challenge, and use the Mr. Linky widget to link to your project's post--NOT just your blog.

The winner of the prize drawing will be chosen, and will be announced on Friday mornings, and the new challenge will be set soon after. The Fussy and Fancy Friday Top 5 will be chosen by our Design Team, and will also be announced on Fridays.