Hi! I'm Barb! Thank you for visiting my happy, humble, whimsical, little site! I Love my "job" as a Stampin' Up! Demonstrator/Manager! I host "Long Distance" Hostess Clubs with members from all over the US. Locally, I hold monthly classes in the DFW Area! I love making cards as a means of making someone else feel special. I put a "sprinkle of Love" into every card I make! Come on in and browse!
Welcome to Snowmanlover's Paperie~Stampin' Up Demonstrator! For those of you new to my site, I am a Stampin' Up Independent Demonstrator in the DFW area but I sell to people from all over the US!
I have lots of fun things going on! For Out of town customers, I offer : Stampin' Up! Online ordering 24/7 "Catalog Shows" Stampin' Up! Hostess Clubs Stampin' Up! Marker/Cardstock Clubs Inkspots/Cardstock Clubs Stampin' Up! Card Kits Stampin' Up! "Workshops on the Go!" Stampin' Up! Ribbon and Button Shares! Stampin' Up! Designer Paper Shares! Locally I offer all of the above and Monthly Classes/Workshops!
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Good morning, well good Monday- here is my Simply Sunday post ! The other day at school the mothers brought in some treats for the teachers. One mom made this delicious Pumpkin Soup. She gave me the recipe, so I thought I would post it here. I made it Saturday night along with a Caesar Salad and some Garlic Parmesan rolls for some out of town guests. I was too tired to post it on Sunday, so here you go! Ingredients: 12 ounces cut up butternut squash large can pumpkin (not pumpkin pie) 6 cups chicken broth 1 lb andoiulle sausage 1/2 diced onion olive oil to sauté 1 t salt 1 1/2 t curry powder 1/2 t salt 1/2 t white pepper- if using black use 1 t top with heavy whipping cream and sour cream- to be added later~
Directions: My version: Peel skin from sausage and saute' with onion in a small bit of olive oil
Remove from pan and set aside. Next saute' the cut up squash in the same pan until tender-I added a touch of chicken broth to help it along
Add 2 cups of chicken broth and let it simmer for a bit
Next take this mixure and puree' in a blender. Place the mixture in a soup pot. Add the pumpkin, 4 more cups of chicken broth and the spices and stir. Add the sausage mixture. I brought it to a boil and then let it simmer for at least 25 minutes. Our company was not coming for hours later, so I kept it in a crockpot on low all day. I turned off the crock pot about an hour before serving. Then, I added about 1/2 cup of heavy whipping cream to the crockpot- once the soup cooled down a bit- so it does not curdle. Before serving, add a dollap of sour cream to your taste.
I served with a Caesar Salad and Garlic Parmesan Rolls.
Good morning and happy Sunday! This week, I made a batch of this and then stored the ingredients in little containers to have easy access to munch on it all week. I do not have exact proportions, I just throw things in!
Ingredients: Chicken Tenders, butter, olive oil, salt and pepper to taste Marie's Chunky Bleu Cheese Salad Dressing Frank's Original Hot Sauce Crumbled Bleu Cheese Romaine Lettuce and Mixed Greens Celery- chopped Red Onion- chopped Avocado- chopped Grape Tomatoes cut in half Drizzle of Catalina French Dressing Directions: Saute' Chicken Strips in pan with a bit of butter and olive oil. Season with salt and pepper. Cool through thoroughly until browned.
Now add about 1/4 cup of Frank's Original Hot Sauce and a touch of water. This will make it very mild. Add more if you like it hotter, like I do!
Cut up Veggies
Let the chicken cool a bit and then cut into bite size pieces. The photo here is not bite sized yet
Put everything on your salad greens, add some crumbled Bleu Cheese, Drizzle with Catalina French dressing and then add the Marie's Bleu Cheese Dressing. So yummy! I cut everything up and put it away in containers and then had it for dinner for several nights. Easy to tailor to your own tastes, but this is what I wanted to put in my salad!
Hi friends, Please enjoy my Simply Sunday on Saturday! The other day, I had to plan for 40 Color Guards girls to have dinner for their home game. I was in charge and had 6 moms helping me. We each made 2 salads. I made the wonderful Buffalo Chicken Pasta which is on another post, HERE ,and then this Pasta Salad, which I am going to name "Loaded Pasta Salad". I got the idea off Pinterest, HERE,but added to it. Here is My step by step tutorial: Here are the Ingredients I used:
16 oz pasta
8 oz Italian Salad Dressing- I used Kraft Zesty Italian
1/2 lb Salami cubed
1/2 lb Provolone cheese, cubed
3 oz sliced Pepperoni
Can of Black Olives
Jar of Pimentos- 4 oz
Red Grape Tomatoes
Green Pepper, Red Onion, Jarred Pepperocinis
I bought this Wacky Mac Pasta because I thought it would be fun. It was a little short in the ounces so I added some Vegetable Colored Garden Rotini Pasta. It calls for 16 ounces of Pasta and this had only 12oz Cut 1/2 lb of hard salami into chunks Cut 1/2 lb Provolone Cheese into chunks Add 3 ounces of sliced Pepperoni I did all of this the day before and then put in a zip lock baggie and added some Zesty Italian Dressing
The next day I chopped a Red Onion and some Banana Peppers - it did not call for either. Added a chopped Green Pepper, a small jar of Pimentos, and sliced some black olives I cooked the Pasta for 8 minutes - see how pretty!
I did not have enough so I added some Garden Rotini
Next I took the Meat and Vegetable mixture and tossed it in a bowl- yum!
Then added the pasta and more Zesty Italian Dressing. It calls for 8 oz of any type of Italian Dressing
To be honest, I do not really like Pasta Salad but the girls loved it and I even got compliments on it. I prefer the mixture without the pasta. Note it does not take 2 days to make, I just did it that way to make things easier on me. Hope you enjoyed and can use this recipe!
P.S. Yes, I guess this has just turned into a Simply Sunday blog. Since I went back to working 2 jobs last year, I have not kept up with my cards and card posting, butI am STILL a Stampin' Up! Demonstrator and run long distance Monthly Hostess Clubs! So I hope you enjoy the occasional recipe and decorating fun?
Hi friends, I found this recipe on Facebook. I am not sure who to credit it to, but wow is this yummy! 9/16-/13- I just found where to credit it to: here. I have made it 3 times this week and want to share with you! I have revised it a bit and took photos along the way. Slice 2 yellow squash and 2 zucchini squash and 1 yellow onion and 3 garlic cloves. Saute' in pan with olive oil. Today, I also added some mushrooms. Add a bit of salt and pepper and a dash of nutmeg. Cook until tender. Put mixture in bowl and add 2 cups of Monterey Jack Cheese and 1/2 Cup Asiago cheese- this REALLY makes the flavor burst! Add 1/3 cup of Panko Bread Crumbs. Place in a greased 9x13 dish
Now mix about 1/4 cup Panko Bread Crumbs and some Parmesan Cheese. Sprinkle on top and drizzle a bit of olive oil- I always seem to forget the olive oil part on the top.
Bake at 375 for just 10 minutes. Turn oven to Broil and broil for about 4-5 minutes. Add a bit more if needed to make it bubbly and crunchy on top. Let sit for 10 minutes and then gobble up the entire pan! Just kidding- I always bring some to my neighbor. I wish I could credit the person who made this great recipe. I have revised it a bit , but hope you enjoy!
HI friends, Long time no see! Today I am going to post my Simply Sunday Post Yesterday I attended a luncheon for the Colorguard Moms. I made a new salad and it was delicious. here is a photo of what I made and the link to it. It was so yummy! http://www.acedarspoon.com/summer-orzo-pasta-salad/
P.S. for you 'Crafty people" I also made the serving pieces, but years ago......but I also want to share my favorite one that someone else made. I wish I had some here, I would eat it for breakfast right now! Here is the photo and her recipe:
3 boneless skinless chicken breasts
1 large bottle Franks Red Hot
1 Small Jar Maries Blue Cheese
5-7 ribs of celery, rough chopped
1 small red onion, diced
1 box rotini pasta
Simmer chicken breasts in enough Franks to cover chicken ( I added about a 1/4 cup water) with lid on. Cook until it can be shredded. Then simmer shredded for about 10 more minutes. Liquid will probably be absorbed by chicken. Cook pasta according to directions on the box, then rinse with cold water to stop the cooking. Mix entire jar of blue cheese with enough Franks to taste (you may prefer it more or less hot). And mayo to thicken a bit ( I used about 1/4 cup). (sorry, I eyeball most things). Mix chicken, pasta and veggies. Then gently coat with sauce mixture. Chill for an hour.
I am taking reservations for my next round of NEW and REVISED Clubs!
No longer will there be the need for reshipping expenses or pay pal expenses. You will go to my online store, enter a code I give you, charge it on your own charge card and it is sent out directly to YOU!
The next Club will begin on August 15th and run 4 months through November 15th.
You will be responsible for ordering $37.50 in RETAIL each month for 4 months. On one of the months you will get to be HOSTESS and pick out anything you would like worth $25 total.
Stampin' Up! will add the shipping and tax and send it DIRECTLY to YOU!
~There will only be 4 people in each group and you will be Hostess on one of the months!
Good morning, friends! Thought I would try to keep up my Simply Sunday posts with seasonal decor' and recipes. Here are a few photos of my Springy/ Easter decor'. I keep it very simple, unlike my Snowman collection that I JUST took down!
I am a St.Louis/Kansas City girl living in Dallas! I am in my late 50's and the mom of two wonderful kids, ages 17 and 15 and two precious puppies, a bunny and a turtle! I have the greatest hubby! I "retired" from teaching when we moved from Missouri/Kansas to Texas in 1994. One and then two years later, we adopted our babies from the same beautiful country. Thank you for stopping by my blog. Come visit often. I would truly love for you to leave me a comment. Thanks! Barb!
Unless otherwise stated within the post, this is my original work. Please feel free to use my designs as INSPIRATION for your own personal use, but do not use for publication, contest, message board entries or for profit. If my designs inspire a work of your own, please give credit where credit is due~by posting a link to my blog :) Thank you! BG