I know for some, digital scrapbooking may sound like a bad word. I know how you feel; I love the artistic freedom of scrapbooking and putting page elements together. Then I took the leap. I've made books in the past, but never actual scrapbook pages. I always loved the 3-dimensional elements that paper scrapbooking gave me. But the truth is, I haven't had the time nor the energy to drag out all my scrapbooking supplies. It's messy and daunting....so I just don't do it.
So when My Memories Digital Scrapbooking contacted me about doing a giveaway, I was thrilled! If you haven't tried digital scrapbooking, please oh please try it! You can still had your 3-dimensional elements once the page is printed. AND, you still have creative freedom. There's no mess, nothing to put away, and you can make multiple copies with no hassle.
I decided the first thing I wanted to do was create a recipe album of some of my favorite go to recipes.
Here's what I did:
Just opened MyMemories Suite to a blank layout, (I chose the landscape size). I added the peppermint striped 1 paper for the background, and a square shape to add my journaling onto. Then clicked: Photos ==> Add (found my recipe photo on my computer). Added text and typed in my.
As a special, My Memories Digital Scrapbooking is offering A Recovering Craft Hoarder readers your very own Share the Memories code that provides a $10 discount off the purchase of the My Memories Suite Scrapbook software AND a $10 coupon for the MyMemories.com store - $20 value!).
All you have to do is enter this code:
STMMMS8544 when you go to the MyMemories site.
Would you like to win this software, plus $10 credit to their store? One lucky winner is going to win it!! Here's how to enter:
Mandatory:
1) Go to My Memories and pick out your favorite kit.
Extra entries:
2) Follow Recovering Craft Hoarder on GFC
3) Share your favorite recipe.
2) Follow Recovering Craft Hoarder on GFC
3) Share your favorite recipe.
4) Follow MyMemories blog.
5) Like MyMemories on facebook.
6) Follow MyMemories on twitter.
Please leave a separate comment for each entry.
15 comments:
Wow, I've seen these giveaways before, but never really checked into digital scrapbooking -- those kits are GORGEOUS! Love the 'An Elegant Christmas' kit.
I follow you, Lyndee!
Fave recipe? Cheeseburger Soup!
Cheeseburger Soup (very good!)
Ingredients:
-½ lb ground beef
-¾ c shredded carrots
-¾ c diced celery
-¾ c chopped onions
-1 tsp dried basil
-1 tsp dried parsley flakes
-4 T butter, divided
-3 c chicken broth
-4 c diced, peeled potatoes (about 1 ¾ lbs)
-¼ to ½ c flour
-1.5 c milk
-8 oz Velveeta
-1 tsp salt ¼ tsp pepper
-¼ c sour cream
Directions:
1. Brown the beef in a 3 quart saucepan, drain and set aside. In another saucepan, sauté the onions, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 10 minutes.
2. Add broth, potatoes and beef, bring to a boil then reduce the heat, cover and simmer for 10 -12 minutes, or until potatoes are tender.
3. (hIn a small skillet, melt the remaining butter, add flour and cook, while stirring, for 3 to 5 minutes or until bubbly. Add this mixture to the soup and bring to a boil. Cook and stir for 2 minutes.
4. Reduce heat to low and add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from the heat and blend in the sour cream.
I just joined the My Memories blog...can always use more inspiration!
I love the product Fun Christmas Spectacular.... It is not the typical christmas stuff. So Fun.
I now follow you blog through email subscription (but it is a different email than the google one.... but if you need it I can provide it)
Liked MyMemories on FB
Now a follower of MyMemories blog
Now following MyMemories on Twitter
Red Lobster Lobster Bisque
6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream
Place the water, the white wine and the fish stock into a wide,
deep pot (or a Dutch oven), and bring to a boil on high heat.
Place lobsters, topside down, in the broth. Reduce heat to medium
and cook covered for approximately 6 minutes. With a pair of tongs,
turn lobsters and cook covered for another 6 minutes.
Remove lobsters from broth and put them to the side. When the
lobsters are cool enough to handle, begin removing the meat from
the shell, dicing the pieces into 1/2-inch cubes. Store the lobster
meat in the refrigerator until later. Place the lobster shells back
into the broth, reduce heat to a simmer and cook uncovered for 20
minutes.
Strain the broth through a sieve into a container and store in the
refrigerator until later. Discard the lobster shells.
Put your pot (or Dutch oven) back on the stove under medium heat.
Pour in the melted butter.
Once the butter is heated up, add the onions, carrots, celery and
garlic. Saute for 3 to 4 minutes.
Add the cognac (or brandy) and cook until the alcohol has
evaporated.
Mix in the flour, stirring with a heavy gauge spatula or spoon
until the mixture is blond in color and has a buttery aroma.
Mix the diced tomatoes, paprika, thyme and ground pepper with the
cold broth from the refrigerator. Then, pour the broth slowly into
the butter and vegetable mixture. Cook uncovered for 30 minutes
under medium low heat, stirring frequently so not to burn.
Remove bisque from heat. Blend small amounts of bisque in blender
and then puree. Puree all of the bisque and pour pureed bisque back
into pot with remaining amount.
Add chopped lobster meat and heavy cream, heat and serve. If the
soup is too thick, thin it by adding milk or water prior to serving.
Serves 4
I'm loving the Green Noel kit - unless I take a second look, then all the Christmas and the Farm one are open game too!
I'm a follower!
Potato Bacon Chowder
8 slices bacon, cut up
1 c chopped onion
2 c cubed potatoes
1-2 cups water (to boil potatoes)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup dairy sour cream
1 can chicken stock
1 3/4 c milk
1 TBSP parsley, chopped
1/2 tsp salt
1/4 tsp pepper
Velveeta cheese
Fry bacon, add onion and saute 2 - 3 minutes. Pour off fat.
Add potatoes and water, bring to a boil. Cover 7 simmer 10-15 minutes or until potatoes are tender. Drain some of the water if necessary.
Stir in chicken stock, soup & sour cream.
Gradually add milk, salt, pepper, and parsley.
Add Velveeta for desired creaminess.
Heat to serve. Do not boil. Garnish with real bacon bits and shredded cheddar cheese.
Variation: You can add 1 pkg of frozen Ore Ida Potatoes O'Brien for added flavor & color.
I'm now a follower of MyMemories Blog.
I 'liked' MyMemories on FB.
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