Jackie, A Jersey Girl

Take your Scrapbooking to the next level! Digital Art!!

2012-01-16T19:55:00.001-05:00

Are tired of the same old, same old looking of your Scrapbook pages!! then it is time to step it Up!! and create something that really define your style and true artist!

Jessica Sprauge is offering a new class in Digital Art! what is Digital Art! well is an artistic way to portrait your real you! You dont need to know how to draw or even doodle!! you just need to let your creativity flowwwwssssss!!

Art journaling is the process of creating a visual diary - a very personal look at your own inner landscape, but also a place to experiment with art and mixed-media techniques that you can use in other projects, or that become an art form in and of themselves. For the first time ever, Jessica is teaming up with renowned artist & designer Nancie Rowe Janitz to bring you a class that combines traditional art journaling techinques with the ease and sophistication of a digital format! In this four-week instructor-led class, complete with an exclusive 200+ piece kit designed by Nancie, you'll jump-start your creativity and learn gorgeous mixed media techniques to add to your digital projects.

Take a look to this examples!... Super Cool ahhh!! And you can learn how to do all this plussss moreee! super cool stuff!! just check out the class ..Im sure you will love as much as I do!!

Cheers, Jackie :)

Disney For Quick Fun Vacation

2012-01-16T18:25:00.000-05:00

Hi Everyone!

Here some LO's I just did from my trip to Florida! Where I spend the Most Fun Vacations with my Mom, Sisters and Aunt! It was one of the best weekends ever!! I wish we will be able to do more often!!

Material are all available @ JessicaSprauge Store!!

Cheers, Jackie :)

Great Winter sael @ Jessicas Store!

2012-01-11T08:50:00.000-05:00

Good Morning everyone!

Just a quick note!! Jessica Sprauge store have a great sale this week! 50% off on a bunch of stuff!!

Check it out..is your time to replenish your stock and Scrap all Winter long!

Cheers, Jackie :)

Chicken Rollatini Stuffed With Zucchini And Mozzarella

2012-01-09T10:12:00.002-05:00

New Year Resolutions! Be less heavy and more active and eat better?? then here is this Chicken Rollant make over...!

What you need??

Ingredients:

1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

How to make it??

Directions:

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

And here is the fineshed product! Pretty Good!!ahh! :)

Cheers, Jackie :)
Adapted from skinnytaste.com

White Wedding Cake Cupcakes

2012-01-04T14:15:00.000-05:00

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Duncan Hines "Moist" White Cake mix for this recipe.
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Enjoy,

Jackie :)

Source: RecipeGirl.com

Edward Kostyra's Birthday Cake

2012-01-03T22:47:00.004-05:00

Ingredients

For The Frosting
16 ounces semisweet chocolate, very finely chopped
2 2/3 cups heavy cream
1 teaspoon light corn syrup

For The Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour, not self-rising
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

For The Orange Curd
12 large egg yolks
Zest of 2 oranges
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1/2 cup plus 1 tablespoon freshly squeezed lemon juice
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces

Directions:

Make the frosting:

Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syru

Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.

Making the Cake

Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up.

Make the orange curd:

Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

Assemble cake:

Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure.
For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

Enjoy,
Jackie :)

Basic Vanilla Cookie Dough

2011-12-06T12:17:00.000-05:00

Ingredients

3 cups all-purpose flour
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract

Directions

Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:

Note:

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add:
Spice Cookie Dough
Chocolate Cookie Dough
Citrus Cookie Dough

Cheers,
Jackie :)

Credits: Martha Stewart Living, December 2010

Bebidas para las fiestas Navideñas

2011-11-30T08:27:00.000-05:00

Bebidas

Todas las navidades, mi cocina se llena de botellas vacías, corchos, potes y envases, todo lo necesario para preparar, curar, empaquetar las mezclas de ese año para regalar y saborear.

Los licores son vistosos, sencillos y puede prepararlos fácilmente. Comience a guardar botellas vacías para empaquetarlo y decorarlo antes de regalarlo. Es ideal para llevarle a los anfitriones de alguna fiesta.

Pero no se olvide del tradicional coquito, receta que incluyo también, lo tradicional siempre debe estar. Comience hoy para que estas fiestas lleve un poco de sabor y amor envuelto como regalo.

Licor de Café y naranja

1 pote de café instantáneo
4 tazas de azúcar
2 tazas de agua hirviendo
1 botella de ron oro
1 botella de vodka
1 vaina de vainilla o 1 cda de extracto de vainilla
cáscara de 3 chinas

Mezcle el azúcar, café y agua hirviendo hasta disueltos, el azúcar y el café. En un recipiente una con el resto de los ingredientes. Embotelle y guarde en un lugar oscuro por 2 semanas. (Mientras más tiempo, más sabor) .
Puede voltear y mover la botella todos los dias. Para embotellar para regalo, cuele y pase a botellas limpias.

Licor de Arándanos (Cranberries)

1 paquete de cranberries
1 taza de azúcar
2 tazas de sirop de maíz claro
2 tazas de vodka
1 taza de agua
_ taza de ron oro

Caliente los arándanos con el azúcar mientras los presiona para romperlos. Añada el sirope y mezcla bien. Retire del fuego y refresque. Mezcle los arándanos con el resto de los ingredientes
Y coloque en recipiente con tapa. Deje reposar en un lugar oscuro por 2 semanas. Cuele y embotelle.

CREMAS

En Puerto Rico el coquito es sinónimo de Navidad. otros países también celebran con una receta equivalente y en este libro incluyo algunas.

Coquito

4 latas de leche evaporada
4 latas de leche condensada
2 latas grandes de leche de coco dulce (Coco López)
6 yemas de huevo
1 botella de ron blanco
2 cdas de canela
1 cda de vainilla
1/4 a 1/3 taza de brandy o ron perfumado

En una licuadora bata las yemas de huevo con el ron por 2 minutos. Añada una de las leches y la canela. Mezcle el resto de los ingredientes en licuadora en tandas. Mezcle bien todo lo unido. Vierta en botellas limpias. Guarde refrigerado.

Ron Perfumado

1 botella de ron oro de carácter
2 rajitas de canela
1 vaina de vainilla abierta
2 granos de malagueta
4 a 5 clavos de olor.

Coloque las especias en la botella de ron y tape. Se tarda de 3 a 4 semanas en adquirir gusto.

Ron perfumado Rápido:

1taza de ron oro
5 clavos de especias
1 rajita de canela
1 cda de vainilla
1 cáscara de china

En una cacerola caliente el ron hasta que comience a hervir. Retire del fuego seguida y añada las especias. Tape y deje reposar hasta que esté fresco. Cuele y utilice.

Ponche crema

En países como Venezuela esta es la crema de navidad.

6 huevos
Cascara de uno a 2 limones
3 latas de leche condensada
2 latas de leche evaporada
1 botella de ron oro o brandy
1oz de angostura

Incorpore las leches a los huevos sin batir. Añada la cascara y ron. Cocine a fuego bajo moviendo todo el tiempo hasta que espese. Elimine la cascara. Añada la angostura, cuele y coloque en botellas. Refrigere.

Rompope

Esta crema nos viene de Méjico.

6 clavos de olor
1 rajita de canela de 4”
2 tazas de ron
6 tazas de leche
2-1/2 tazas de azúcar
_ taza de almendras peladas y molidas
15 yemas de huevo
1/4 cdta de nuez-moscada

Marine los clavos y la canela en el ron por 24 horas. Hierva la leche y azúcar. Agregue las almendras y reduzca a temperatura baja y cocine por 5 minutos. Retire del fuego. Bata las yemas hasta espesas y claras. (5 a 10 minutos) añada a la yemas 1 taza de la leche y bata bien. Vierta la leche con las yemas al resto de la leche y cocine a fuego mediano moviendo todo el tiempo hasta que espese (10 minutos). Elimine los clavos y canela del ron y añada a la leche. Refrigere. Sirva con un poco de nuez moscada.

Crema de vie

Original de Francia pero se toma mucho en Argentina y Colombia.

1 lata de leche condensada
1 lata de leche evaporada
6 yemas de huevo
2 tazas de azúcar
1 taza de agua
1 cdta de vainilla
_ taza de ron

Haga un almíbar con el agua y azúcar (que llegue a 250 grados en termómetro de dulce) Bata las yemas con el ron hasta unidas. Agregue las leches y vainilla. Por ultimo añada el almíbar mezclando bien. Coloque en botellas y refrigere.

Coloque las especias en la botella de ron y tape. Se tarda de 3 a 4 semanas en adquirir gusto.

Cheers,

Jackie :)

Ripe Bananas! Dont know what to do!! Ultimate Banana Bread! to the Rescue!

2011-11-22T20:20:00.000-05:00

Makes one 9-inch loaf

Banana Bread!!

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

Ingredients

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
2 large eggs
3/4 cup (5 1/4 ounces) packed light brown sugar
1 teaspoon vanilla extract
1/2 cup walnuts , toasted and coarsely chopped (optional)
2 teaspoons granulated sugar

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Adamiris Lopez, Winner of Mira Quien Baila 2011

2011-11-20T23:03:00.001-05:00

Our Beloved, Beautiful and talented Adamaris...Won today the dance competition of "Mira Quien Baila" de latinoamerian version of Dancing with the Stars! Adamaris is Breath Cancer Survivor and a truly wairrior!

Well Done !! PUERTO RICO AGAIN!!!

Cheers, Jackie :)

Living Happy Days!

2011-11-20T17:07:00.000-05:00

These days when Im totally about cooking and very little about Scrapbooking...I run to my easy fix! Layouts for quick inspiration... Layout are a great way to finished your LO's with style and without spending to much time on the design....here an example.. just select a great looking paper..and some little embillies! and is done!!

Credits: Cette semaine

Pecan Biscotti- A Simpler Version and Just as Tasty!

2011-11-19T10:34:00.001-05:00

Ingredients:
1 cup unsalted Butter 6 eggs (xlarge)
2 cups sugar 2 teaspoons Vanilla
7 cups flour 2 teaspoons Baking Power
1 teaspoon Salt 3 Cups coarsely chopped (pecan, walnuts or Pistachios)

Procedure:

Preheat oven to 3500
Beat butter and sugar until lite and fluffy, then add vanilla
Mix in eggs one at the time until well combined
Cream well
Add flour, backing power and salt.
When dough is smooth stir in nuts
Divide into 4 logs 12” long
Place on 2 ungreased baking sheets
Bake for 35 min
Take out of the oven and cool for 5 min
Slice logs on diagonal about 3/4” thick
Put on cookie sheets and bake for about 10-15 min more
When cool drizzle w/white chocolate

Blood Orange Panna Cotta with Ginger Pecan Biscotti

2011-11-19T10:14:00.005-05:00

In the dead of winter, nothing is quite as refreshing as a ruby-red, sweet-tart blood orange. I use blood orange juice to make exotic cocktails (i.e. Blood Orange Margaritas or Hurricanes) and the segments in salads with slices of fennel. I even keep some blood orange concentrate on hand in the freezer just in case I can’t find fresh blood oranges. Blood orange juice and zest is an ideal addition to a simple panna cotta (‘cooked cream’ in Italian)—its mild acidity cuts the richness and gives it a refreshing end-note. I like to serve this dessert with home-made Ginger Pecan Biscotti. (The Perfect Puree of Napa Valley Frozen Blood Orange Concentrate--which is fabulous--is available from www.perfectpuree.com)

Blood Orange Panna Cotta with Ginger Pecan Biscotti

Makes 4 servings

Blood Orange Panna Cotta:
2 cups heavy cream
1 1/2 teaspoons powdered gelatin
1/3 cup granulated sugar
1 ½ tablespoons blood orange zest
3 tablespoons blood orange juice

Orange powder:
1 tablespoon orange zest

Ginger Biscotti:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
Pinch of freshly ground black pepper
5 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon peeled and finely grated fresh gingerroot
1 teaspoon vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecan pieces

Make the panna cotta:
1. Place ¼ cup of the cream in a heatproof glass measure and sprinkle the gelatin on top. Let stand to soften for 5 minutes. Meanwhile, in a saucepan over medium-high heat, heat the remaining 1 ¾ cups cream with the sugar and orange zest, stirring to dissolve the sugar, just until it begins to boil. Turn off the heat and add the softened gelatin, stirring until it is dissolved. Stir in the blood orange juice. Pour through a fine-mesh sieve into a glass measure with a pouring spout. Pour into 4 serving glasses. Let the mixture cool until tepid, then refrigerate until firm, about 3 hours.

Make the Orange Powder garnish:
2. Place the zest in a microwave-save container with a flat bottom. Microwave it uncovered at 10-second intervals, stirring after each interval, until it is dry (just over a minute, usually). Process the dried zest in a spice grinder until finely ground.

Make the biscotti:
3. Position two racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.

4. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and black pepper. Set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar together at medium speed until well blended, about 1 minute. Beat in the eggs, one at a time, beating well after each addition. Beat in the gingerroot and vanilla extract. Add the flour mixture at low speed, mixing just until blended. Add the crystallized ginger and pecans and mix until combined. Scrape the dough out onto a floured work surface and gather it into a disc (the dough will be quite sticky). Divide the dough in two. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart (the logs will spread). With the heel of your hand, flatten the logs slightly until they are 2 inches wide. Place the baking sheet on the upper of the two racks in the oven and bake for 35 minutes, until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 300°F.

6. Slide a pancake turner under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Replace the parchment paper on the baking sheet on which the logs were baked. Using a serrated knife, cut the logs on the diagonal into 1/2-inch slices. Arrange the slices, cut side down, on the prepared baking sheets, 1/2 inch apart. Bake an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and barely begin to color around the edges. Transfer the cookies to wire racks and cool completely.

To serve:
7. Sprinkle a little Orange Powder on top of each panna cotta and serve each with 2 biscotti.

Courtesy of: Tish Boyle

Lets Talk about Wrinkles!

2011-07-07T23:39:00.002-04:00

Cheers,
Jackie :)

Sweet Countrydrive

2011-07-04T11:05:00.004-04:00

eph_countrydrive, a photo by jackietphotos on Flickr.

LO Made New Kit from Eco Park_countrydrive PP + Elements 2 Available on July 11 at Jessicas Sprauge Store! The kit is beautiful!

Chicken Cordon Bleu

2011-07-03T17:34:00.000-04:00

Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu !!"

Ingredients

6 skinless, boneless chicken breast halves

6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Cheers, Jackie :)

Rocky Road Whoppers

2011-07-02T13:18:00.002-04:00

These big chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows. The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove.

RECIPE INGREDIENTS

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips, divided in half

2 tablespoons (1/4 stick) unsalted butter

1/2 cup sugar

1 large egg

1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water

1/2 teaspoon vanilla extract

1/2 cup walnuts, coarsely chopped

60 (about 2/3 cup) miniature marshmallows

DIRECTIONS

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.

Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.

Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.

For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.

Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

Cheers,
Jackie :)

Our walk Together!

2011-07-01T17:10:00.002-04:00

IMG_3453, a photo by jackietphotos on Flickr.

Aniversary Card

2011-06-30T18:20:00.001-04:00

Embellish with Digital Elements

Inspiration from Lucy Abrams

Designing with digital elements makes creating multiples easy. Simply print the element on patterned paper or cardstock, embellish, and add it to the front of your card.

Cheers,
Jackie :)

Anniversary Song!

2011-06-30T12:52:00.001-04:00

11 years ago we began our walk, and this Friday we celebrate our anniversary and to commemorate the day my Beloved Esposito (hubby) wrote the song you will hear when you see this short video of our history .. I hope you like it as much as i do! ♥ ♥ ♥

Cheers,
Jackie :)

Love Love this Designer!

2011-06-29T17:44:00.001-04:00

Mel-42, a photo by jackietphotos on Flickr.

Kitty Designs! this kit is just to die4 the entire collection includes, sketches, paper elements and examples!

Clinging Collection

sunshine

2011-06-28T15:47:00.001-04:00

sunshine, a photo by jackietphotos on Flickr.

To celebrate the light days of summer, my Friend had this cute backyard party for her girls.. For the LO I use Jessica base LO and for the PP + elements used Cosmo Cricket Salt Air. The buttons are Turquoise Dots-KK and the Word Art from Carina Garden -Croquette...all Available at Jessica's Sprauge Store

Sketch & LO from my French Friends!

2011-06-28T08:32:00.000-04:00

Sketch by Kathleen Glossop

Cheers,
Jackie :)

Playing with texture-color burn

2011-06-27T00:12:00.002-04:00

I found this incredible site with a whole bunch of tricks for Photoshop elements ..and from there I try these two techiniues which i think it gives a different cool look to this photo..

The web site is Texas Chicks and I think you might like it too!

Here is the Photo Before (original)

And here is after I applied this two techniques!

texture-color burn, a photo by jackietphotos on Flickr.

mix-match of Free Kits- 4ver and Ever

2011-06-26T16:51:00.004-04:00

mix-match-2, a photo by jackietphotos on Flickr.

This page was made with a Mix-Match of the amazing Free Kits from the 4ever Birthday Blog from Jessica Sparauge! If you didnt have the chance to take advantage of this unique opportunity you still have until tonight @10..So dont loose any time and get them ALL!!
Details on my Free Quick Page and where to grasp these goodies..on my below post!

On this Page a used
Kistchy Digitals
Heidi Swap
Photo Frame from Jessica

So Let the Fun Begin! Jessica's Blog Train

2011-06-24T22:00:00.008-04:00

Hi!!

So you have arrived to Stop # 23...that means that your "Download file" must be getting very full of all those goodies collected! isn't that Great!! The Kits are fabulous tremendous, stupendous, prodigious, phenomenal, astounding, amazing, fantastic, breathtaking, :).. and the QP fantastic! Right??

Well remember, if you just stop for the 1st time at my blog and you want to keep your inspiration coming, not only in Scrapbooking add your name to my followers...I promise a fun ride..with many recipes, photography tips, cool ideas and everything in between!

Also if you don't have any other Gifts, the Blog Train start here (click for link)....

And Here is My Quick Page! I used Carina Garder Kit!! Which you could find Here

Quick Page Sample:

********10:00p.m. EST-sorry,all links have now expired.

Your Next Stop is BlogTrain # Jana (click here)

Thank You for Stop by and hope you enjoy the Ride..See Ya Soon!

For More Information & Products go to Jessica Sprauge WebSite..is full of great products and great inspiration for everyone!

Cheers,
Jackie :)

Just To make Laught!

2011-06-24T10:51:00.001-04:00

Hi Everyone ...here some candid jokes to keep you smiling and having a great day! Remember tonight..@ 10pm the Blog Train Start!!

Diet time...!! LOL

Cheers,
Jackie :)

Get for an Incredible Blog-Train! With a Bunch of FREE Stuff

2011-06-23T23:06:00.002-04:00

Okay everyone! Starting tomorrow @ 10:00PM Eastern time Jessica Sprauge will Start her "Birthday Hop Train" In here you will get a whole bunch of great and Beautiful kits and a whole bunch of free..Yes Free Quick pages...So stay tune and get ready as the fun will begin in less than 24hrs!

Click Here for the link to Jessicas !!

Cheers,
Jackie :)

Celebrating Our New Familly Member!

2011-06-23T21:36:00.003-04:00

Last saturday we rescued our new Puppy! He is a Shar Pai Mix with Labrador and he a bundle of Joy! So cute and lovable and also full of energy!! His Name is Tiny and he will be Luis new Baby!

Cheers,
Jackie :)

Credits: Card-Taylor Expressions

The Puerto Rican Julia Child: Carmen Aboy Valldejuli

2011-06-23T17:32:00.003-04:00

So US, have Julia Child and We have Carmen Aboy! I think every women from my time have a copy of Carmen's Book! As her books are the Bible of Puertorican Cooking!! I grew up with her recipes and even today(at least 40 year later) I still look at her book for inspiration of for a Classic Puertorican recipe!! So in her honor and for those who desent know her here is a little biography of her! Her books still available at many on-line stores such as Amazon....later I will share some of other Basic Recipes and some others more Traditional! Maybe it will give some inspiration to cook some Old and with a new twist!

Carmen Aboy Valldejuli

Carmen Aboy Valldejuli is, according to New York Times food critic Craig Claiborne, “the foremost authority on Puerto Rican cooking,” whose cookbooks are “the definitive books on island cooking.”

A daughter of one of Puerto Rico’s most distinguished families, Carmen Aboy Valldejuli, born Aboy Ferrer, is niece of the late Monsita Ferrer, the well-known pianist and composer, and cousin of actor/director Jose Ferrer. Brought up in old Spanish traditions that deemed cooking a menial household chore, Valldejuli did not have the opportunity to discover the joys of creating a meal. Her husband, Luis Valldejuli, was a mechanical engineer by profession, but a gourmet at heart. Their marriage in 1936 launched a lifelong adventure of collecting and developing recipes representative of Puerto Rican cookery.

Mrs. Valldejuli hoped that all readers would eventually wend their way to Puerto Rico to sample the island’s delicacies in the land of their origin. In the meantime, she was certain that the recipes in her books will bring the flavor of the island to the reader’s table. The author offers this toast to accompany a Puerto Rican meal: “Salud, amor, dinero, y tiempo para gastarlo!”

Mrs. Valldejuli died in 2005.

2011-06-23T17:13:00.001-04:00

OMG! If you like sewing and love vintage looks, You need to check out Carina's Gardner Web site, She have the wonderful and fabulous looks made for any girl~ For the Example the beautiful girl on the above photo is her daughter showing one of many Carinas Sewing Patters! If you want to see more or get any of the creations..please check out here Blog, You willlllll LOVE it as much as I do...and dont Saw!! LOL

here is the link to her blog: Carnia Gardner

Here is the Patter she used to crete this beautiful dress!!

Cheers,
Jackie :)

Oatmeal Cookies-Variations from Basic Recipe

2011-06-23T09:33:00.001-04:00

Homemade Oatmeal Cookie Mix

Ingredients

COOKIE MIX
2-1/2 cups all-purpose flour*
2 teaspoons salt
1 teaspoon soda
2 cups firmly packed brown sugar
1 cup granulated sugar
1-1/2 cups vegetable shortening
One 18-ounce tube (6 cups) Quaker® Oats (quick or old fashioned, uncooked)
*If using old-fashioned oats, increase flour to 3 cups.

OATMEAL COOKIES
3-1/3 cups Homemade Oatmeal Cookie Mix*
1 egg
3 tablespoons water
1 teaspoon vanilla
*If Homemade Oatmeal Cookie Mix is prepared with old fashioned oats, increase amount of mix used to 3-1/2 cups.

Preparation

FOR COOKIE MIX, In very large bowl or 6-quart Dutch oven, stir together flour, salt and soda. Add sugars, mixing well. Cut in shortening with pastry blender or two knives until well blended. Stir in oats. Store in tightly covered container in refrigerator or cool dry place up to 3 months.

FOR COOKIES, Heat oven to 350°F. Lightly grease cookie sheet.

In medium bowl, combine all ingredients. Mix with spoon or fork about 1 minute to form a stiff dough.

Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake about 15 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire cooling rack.

Variations

Cookie Variations:
FOR RAISIN-SPICE COOKIES, add 1/2 cup raisins, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
FOR OATMEAL CHIPPERS, add 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
FOR CRANBERRY-NUT COOKIES, add 1/4 cup dried cranberries and 1/4 cup chopped nuts.
FOR CONFETTI COOKIES, add 1/2 cup candy-coated chocolate pieces.

Yield

ABOUT 3 DOZEN

Arroz Griego-Una Recetita Rica y Facilita

2011-06-23T00:09:00.002-04:00

Arroz griego

(4 a 5 porciones)

Este arrocito lo pobre en casa de mi cunadita Nancy y me gusto mucho! asi que aqui se lo comparto..espero les guste!! Como acompanante les recomiendo Pechuguitas rellenas o Filete de Res y una ensaladita verde por el lado..ah claro unos tostonstios! Yummm-Ohhhh

Ingredientes

2 latas de consomé de carne

2 latas de sopa de cebolla
½ barra de mantequilla
4 tazas de arroz largo preferiblemente
1 diente de ajo picado
1 cebolla cortada en juliana
½ repollo pequeño, cortado en juliana
1 pimiento verde, cortado en juliana
4 a 6 lascas de tocineta en trozos (bacon)

Procedimiento

Dora la tocineta y retírala

Añade la mantequilla el ajo y la cebolla dora hasta cristalizar, incorpora el pimiento.
Añade el consomé de carne, la sopa de cebolla, agrega el arroz, tápalo y cocina a temperatura medium-high, finalmente añade el repollo y la tocineta y baja la temperatura a low

Jackie
Creditos: Sazon Boricua

Around the House

2011-06-22T18:18:00.000-04:00

Celebrating the 1st day of Summer, while I recovering from my surgery!
This is Home!

Here, just playing with my flowers and my camera!

Cheers, Jackie :)

Polvorones- Ball Almond Cookies From Puerto Rico

2011-06-11T21:13:00.001-04:00

Ingredients
1 cup Butter
½ cups Sugar
½ teaspoons Vanilla Extract
½ teaspoons Almond Extract
2 cups All-purpose Flour
1 pinch Salt
½ cups Almonds
Confectionary Sugar to cover cookies once they are done

Preparation Instructions

Preheat oven 325 ° F. Beat butter with sugar and add the vanilla and almond. Mix flour with almonds and salt.
Slowly add dry ingredients to butter mixture and stir everything very well. Let stand for 2 to 3 hours. Make 1-inch balls, flatten slightly, and place on an ungreased cookie sheet to bake. Polvorones will bake in about 15 to 20 minutes. Remove from oven, cover them in confectionary sugar and place them carefully on a rack to cool, then again in confectionary sugar.

Enjoy!

July Backyard Party!

2011-06-11T02:31:00.002-04:00

July Backyard Party!, a photo by jackietphotos on Flickr.

Is late in the night and just can sleep! to many things in my mind, I guess...This question is stock in my mind for days...What you can do ..when you cant do anything??? Pray and Pray ... cry out to the Lord and believe that as his word promise.. everything will be alright!

So tomorrow I will add the credits...But Basically same as the previous Layout Eco Park...is just a fabulous Summer Kit!!

Berry Cupcake

2011-06-11T01:39:00.001-04:00

Berry Cupcake, a photo by jackietphotos on Flickr.

Here is one of my favorites Summer Cupcakes...I made this batch for last year backyard party and they were a total success!

Credits
Eco Park -Digital Kit Dots and Stripes Metropolitan... available at Jessica's Store June 12

Easy Summer Cookie- Lime Meltaways

2011-06-10T13:52:00.001-04:00

The recipe for these delicious lime meltaways is from "Martha Stewart's Cookies." and you need to try it...they are so easy to made and so delicious that you will not be able to eat just one!

This recipe makes about 3 dozen

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners' sugar

Finely grated zest of 2 limes

2 tablespoons fresh lime juice

1 tablespoon pure vanilla extract

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon coarse salt

Directions

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Today was a Good Day!

2011-06-09T22:04:00.001-04:00

JS-PSF01-Class, a photo by jackietphotos on Flickr.

If you are into the world of Digital Scrapbooking or Digital Photography, I strongly recommend these Classes series from Jessica, they are very easy and very very good!

You can find this class and many others at her Store JessicaSpragrue.com

Credits:
Jessica Sprague PhotoShop Friday Class 1

The Gifts of my Garden!

2011-06-08T16:37:00.001-04:00

garden collage, a photo by jackietphotos on Flickr.

So this year I wanted to do something different with my garden..I wanted Flowers but I also wanted Herbs and maybe some veggies. So Since early February I started an Inside garden, where I planted Dill, Basil, Peppers, Cilantro, Rosemary, Oregano and some others" And after much care Im starting to see my little "urban" garden growing..It is so sine to see them blossom and happy!

Fabiola

2011-06-08T02:26:00.001-04:00

Fabiola, a photo by jackietphotos on Flickr.

Made with Eco Park new Digital kit - Splash (Papers + Elements) Available at Jessica Sprague Store

A Day to be Proud!

2011-06-07T22:58:00.001-04:00

A Day to be Proud!, a photo by jackietphotos on Flickr.

Luis Graduation day!
Is finely here! yeahhhh And we are so proud of all his achievements and all the things he accomplished this year! He made it into Varsity Wrestling..when he never ever wrest before and also made it to 400 meters in Track! he got great grades! And now is working his way o collage! Well Done! We love you and we very proud of you!

Credits:
Live-EZPZ08-Template - And Then
Eco Park -Splash Paper Pack and Elements

Sunday Baking

2011-05-21T23:18:00.001-04:00

Sunday Baking, a photo by jackietphotos on Flickr.

Sunday Baking

Sunday Backing
Sundays are my favorite day of the Week! as is the only day when I have enough time to mess-up my kitchen and bake until i drop! Here is m lemon pie!

LO was made with Cosmo Cricket new Kit Dutch Girl PP- available at the Store!!

Quiet Time With God

2011-03-06T01:40:00.004-05:00

God has a message to write on your heart. When your hearth dances with the Lord, the dance tells a story to the world. It's the story of your life with Him...

Can you tell your story?? Do you have one??

If you're not sure or if you think you dont have a story to tell,

I invite to my upcoming series on "My Quite Time With God" in this short series we will learn how create that story and how to dance with the Lord...If you are interested

just leave a short comment and I will send the link and materials

See ya there...

Love ya!
Cheers,

Jackie :)

Vanilla Brioche Bread Pudding with Peach Suzette Sauce

2011-02-16T21:33:00.002-05:00

This a recipe I just tried from the "Worst Cook in America" and is Super Simple...SUPER Delicious

Ingredients

Bread Pudding:

4 cups brioche, cut into 1-inch cubes
4 tablespoons unsalted butter, melted, plus more for greasing pan
1/3 cup golden raisins
2 cups sweetened condensed milk
2 tablespoons sugar
1 teaspoon vanilla extract
4 large eggs
1 teaspoon ground cinnamon
2 tablespoons pecans, chopped

Peach Sauce:

1 stick unsalted butter, cut into pieces
1/4 cup thinly sliced fresh peaches
2 tablespoons sugar
1/4 cup orange liqueur
3 tablespoons heavy cream
1 tablespoon cornstarch, plus 2 tablespoons water, to thicken, if needed

Rum Sauce:

2 tablespoons sugar
3 tablespoons orange liqueur
2 tablespoons dark rum

Garnish:

Creme fraiche
Fresh mint

Directions

For the bread pudding: Preheat the oven to 350 degrees F. Greasea baking dish with butter. Add the cubed bread.

In a small saucepan, melt 4 tablespoons butter.

In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.

Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.

Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.

For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.

For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.

To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint

Try it...you will love it toooo!

Cheers,Jackie :)

Super Bowl delights-Bean & Cheese Quesadilla!

2011-02-03T11:59:00.001-05:00

Ingredientes

1 can (about 16 ounces) refried beans
1/2 cup Pace® Picante Sauce
12 flour tortillas (8-inch)
4 oz. shredded Monterey Jack cheese (about 1 cup)
2 green onions, sliced (about 1/4 cup)

Directions
1. Heat the oven to 400 degrees F. Stir the beans and picante sauce in a small bowl.
2. Place 6 tortillas onto 2 baking sheets. Spread about 1/3 cup bean mixture on each tortilla to within 1/2-inch of the edge. Top with the cheese and onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.
3. Bake for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.

Go Team!!
Jackie :)

Spice That Love!

2011-02-03T11:33:00.007-05:00

REVIVE

SEXY

Spice up your time togother with, fun, frolic and

New Few Elements

Cheers,

Jackie :)

Catching Up with my Scrapbooking

2011-01-30T14:36:00.002-05:00

Original by France

Original by Martouille

Cheers,Jackie :)

Potato-Topped Meat Loaf Casserole

2011-01-30T13:53:00.003-05:00

INGREDIENTS

Meat Loaf

1/2lb extra-lean (at least 90%) ground beef

4 teaspoons plain bread crumbs

1 tablespoon steak sauce

2 teaspoons instant minced onion

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons beaten egg

Filling

1cup water

1/4 cup milk

1 tablespoon butter or margarine

1/8 teaspoon salt

1 cup instant mashed potatoes (dry)

2 tablespoons beaten egg

3/4 cup frozen chopped broccoli, thawed

1/4 cup shredded sharp Cheddar cheese (1 oz)

DIRECTIONS

Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix first 7 ingredients. Press in bottom of loaf pan.
In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to boiling. Remove from heat; stir in potatoes. Let stand 30 seconds. Stir in egg. Stir in broccoli and cheese. Spoon over meat shell.
Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 170°F. Let stand 5 minutes; drain liquid along edges

Cheers,Jackie :)

Red and White Red Velvet Cookies

2011-01-30T13:22:00.004-05:00

Ladies! Love is in the Air and Valentines Day is approaching FAST....And as you know, everything is about preparations for that special day! From Sexy morning to a romantic evening!

So lets start the preparations! Here a simple cookie with a beautiful look! Remember if you have a heart cookie cutter they will look even better!...

INGREDIENTS

For the Cake:

1/2 cup butter

1 box Red Velvet Cake Mix

1 large egg

1 teaspoon vanilla extract

White Chocolate Dip:

2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces

2 tablespoons vegetable shortening

Baking Instructions

Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick. Place on cool baking sheets about 2 inches apart.
Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating.
Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.

Enjoy!

Cheers,Jackie :)

Perfect Waffle Batter

2010-12-20T21:10:00.005-05:00

Okay Girls, looking for ideas for nice breakfast for this holidays season...well I'm planning to give you three nice receipts this week. Lets start with a basic one, this one you can combine it with any fruit combination of your choice..this was done with blueberries, but you can go wild... mango/strawberry! Pomegranate/Raspberry ...oh well your choice

Best Waffle Batter

Description:
A moist and slightly sweet homemade waffle batter
Yield:
4-6 servings
Ingredients:
1 3/4 cups flour*
2 tablespoons sugar
1 tablespoon baking powder2 eggs
1 3/4 cups milk
1/2 cup oil or melted butter
1 teaspoon vanilla
Instructions:
1. Combine dry ingredients in large bowl.
2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.
3. Cook on pre-heated waffle iron until waffles are browned and test done. I like to set a timer so I don't have to keep checking, or risk forgetting to take the waffles out on time!

Cheers,Jackie :)

Shopping for a new Camera?

2010-12-16T11:09:00.012-05:00

Food for the Holidays!- Maple-Walnut Apple Cake

2010-12-05T21:29:00.004-05:00

I’ve decided that my baking repertoire includes far too few upside-down cakes. Apple cakes? A few solid options there, but none of the decidedly easy and homey upside-down variety.

I found myself last weekend struggling to close our crisper drawer, due to the fact that it was bursting (literally) with apples from our fruit share. Not that that’s anything to complain about; little A is an enthusiastically devoted fan of my homemade applesauce, but since she’s also just begun walking(!), my prep time to peel a whole boatload of apples is somewhat limited (that girl will find the one thing I don’t want her to touch in the blink of an eye.) So when I put her down for a nap, I had in my mind that I’d throw together an apple cake, and I set out to make this recipe from David Lebovitz’s new book* Ready for Dessert. His version uses pears, but what apple doesn’t love maple and walnut flavors?

About an hour later, a lovely, homey, maple-syrupy-sweet-and-moist cake emerged from the oven, punctuated by crunchy bits of walnuts. And it’s absolutely delicious, though not perhaps the prettiest on the plate (and I was a little dismayed to see that my pretty arrangement of apple slices was completely hidden underneath the walnut topping.)

Happily, it’s even *better* the second day, after the sticky maple syrup caramel has seeped into the cake. So, upside-down cake, please consider yourself added to the repertoire.

(I have my friend to thank for the book – hi Maggie! – and I only wish she lived closer so I could have shared a piece of this cake with her.)
___________________________________________________________________

Maple-Walnut Apple Cake
Adapted from Ready for Dessert by David Lebovitz

The original recipe uses 3 ripe Bosc pears, which would be equally delicious. I love Grade B maple syrup for its deep maple flavor.

Ingredients
Topping:
1/3 cup maple syrup
1/4 cup packed light or dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
3 apples, peeled, quartered, cored, and cut lengthwise into 1/4-inch slices

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 eggs, at room temperature
1/2 cup whole milk, at room temperature

Directions
Preheat oven to 350 F.

Make the topping by combining the maple syrup and 1/4 dark or light brown sugar in a 9-inch cake pan or cast-iron skillet. Set the pan directly over the heat on the stovetop until it begins to bubble; simmer gently for 1 minute, stirring often. Remove pan from heat.

Sprinkle walnuts evenly over maple mixture in the pan, then arrange the apple slices decoratively over the walnuts (i.e. an overlapping pinwheel pattern.)

Make the cake: in a small bowl, whisk together the dry ingredients (flour, baking powder, cinnamon, salt.) In a stand mixer or by hand, beat together the butter, granulated sugar, and 1/4 cup light brown sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs, one at a time, beating until each is incorporated. Gradually mix in half the flour mixture, then stir in the milk, then add the remaining flour mixture. Mix just until combined.

Scrape the batter over the apples in the pan and carefully smooth into an even layer. Bake for about 50 minutes, or until a tester inserted into the middle of the cake comes out clean. Cool 15 minutes in the pan.

Run a knife around the sides of the cake to loosen it from the pan. Invert a serving plate over the pan, and using oven mitts, grasp both the pan and the plate and flip them over together. Carefully lift off the pan and gently rearrange any walnuts or fruit that have gone astray.

Cheers,
Jackie :)

Reference:

Maple Walnut Apple Cake
NOVEMBER 6, 2010
by eggsonsunday

Rocking Christmas!

2010-12-04T21:54:00.002-05:00

Here some LO's just to share some of the greats Digital Kits available at JessicaSprauge store!

Credits:

Rocking the Tree

Pattern Papers and elements by Carina Garner Studio-
Santa Sleigh- Holiday Notes
Santa Sleight- Christmas Basic

Artwork by Bethany

Cheers,

Jackie :)

Is that Time of Year! Enjoy!! HOT CHOCOLATE!

2010-12-04T17:20:00.002-05:00

Today I’ve got something very special for you. The weather’s turning cold, and it’s getting to the point where folks want to spend their evenings inside, curled up on the couch in front of the fireplace or a good movie. And what’s the perfect drink for nights like this? I’ll tell you what: hot chocolate.

A big, steamy cup of chocolatey goodness is the ultimate comfort. There are billions of kinds of hot cocoa out there, from cheaper grocery store brands to expensive chichi varieties that will cost you almost as much as a bottle of wine. But what about the lost art of making cocoa yourself, over the stove, like our grandparents did before you could pick up a box at the grocery store?

Well, today I’m reviving the art of making hot chocolate recipes from scratch.

Today’s recipe is one I’m totally in love with. My favorite flavor combination in the whole world is chocolate and peanut butter. When my grandma would take me to the ice cream shop when I was a kid, I always asked for the same thing: chocolate peanut butter. Whenever my mom would make cookies, I would have the same request: chocolate peanut butter. When my dad would take us to store and let me and my brother pick a single candy bar from row after row of colorful wrappers, what did I grab? Chocolate peanut butter. This sweet, salty and creamy melding of tastes and textures still transports me back to the happy moments of my childhood.

So, today I’m going to give you a little glimpse into my chocolatey, peanut buttery dream-world.

This recipe makes a very thick, very rich drink. So rich, in fact, a full 8 ounce cup may be way too much for one person. I like to serve this cocoa in small, espresso-type cups, because they’re the perfect size to sip from and you can have more than one if you want.

As far as the peanut butter goes, you can use whatever kind you have in your cupboard, as long as it’s creamy. I personally prefer to use a non-salted variety so that I can adjust the saltiness myself, but if you’ve got a bottle of Jif or Skippy hiding somewhere, go ahead and use that. I don’t recommend using chunky peanut butter, which makes for a bizarre texture that doesn’t lend itself to slow sipping.

This recipe was adapted from a drink I used to enjoy at the Bittersweet Cafe, but they’ve discontinued their peanut butter cocoa. Sheer madness, I tell you. If I could marry this hot cocoa recipe, I probably would (sorry, honey).

Peanut Butter Hot Cocoa

My chocolate favorite peanut butter dream drink!

Makes half a gallon of cocoa, which will easily go in one evening! LOL

Ingredients:

4 cups 2% milk
3/4 cup half and half
2 cups semisweet chocolate chips
2 tablespoons brown sugar
2/3 cup of creamy peanut butter
Salt to taste
Whipped cream (optional)

Directions:

In a small medium saucepan, heat milk and half and half to 165°F, or until you see foamy bubbles begin to form around the edges. Do not bring it to a full, rolling boil.
Pour in chocolate chips and stir constantly until all of the chocolate is melted.
Add peanut butter and brown sugar, again stirring until completely melted and combined.
If your cocoa is not smooth or has chunks of peanut butter floating around that simply will not melt, run the cocoa through the blender and reheat again before serving.
Salt to taste and serve with an optional dollop on whipped cream.

Cheers,

Jackie :)

Ref:

Peanut Butter Hot Cocoa Recipe

by Stephanie Stiavetti in Beverages,Desserts,Gluten Free

How and when to take the Best Photos, now that Fall is here!

2010-10-29T23:02:00.004-04:00

12 Fantastic Fall Photo Tips

Fall has up and arrived â€“ kamikaze leaves crash down on unsuspecting passersby, leaf peeping is a thing again, and reports of rumbles coming from the Great Pumpkin have spread throughout the nearby towns and villages.

Any time of year is a great time to snap a photograph, but Fall is, of course, at least twenty times more so. (IOHO, of course.)

And since last year we wrote about how to get those perfect Halloween shots, this year we’re tackling Fall. We’ve jam-packed this edition with tips for photographing our leafy friends and fun ideas for fresh-new Fall shots.

Grab your camera and enjoy this Autumnal Equinox to its fullest!

Most people head out to take photographs in the Fall because of one reason: the changing of the leaves. Ordinary greens turn to shockingly vibrant reds, oranges, and golds…. Plus the leaf throwing, leaf crunching, leaf gathering â€“ who can resist snapping a few shots during this fun Fall season?

Here’s some tips on how to get the best of it:

THE BEST TIMES TO PHOTOGRAPH IN THE FALL

When we were growing up, we often heard that the early bird gets the worm. Well, we’re not big on worms, but the adage does apply when you’re trying to get the perfect shot of autumn foliage.

(1) Photograph around sunrise and sunset for the best light and color.

The first and last hours of sun during the day (the times right around both sunrise and sunset) have a brilliant quality to the light that can yield great photos. Movie people call these times “Magic Hours” â€“ at least for the morning one, we call it doggone early. But there’s just something about the soft, golden light around this time (which brings out the reds and golds in your photos) that you can’t help but love.

Other quick tips:

(2) Photograph outdoors when your shadow is longer than you are, usually in the late afternoon. (That one’s from professional photographer Susan McCartney, BTW.)
(3) Don’t overlook overcast days. They can often be wonderful to shoot on because the sun isn’t drowning out the colors and the shadows are softer.

TECHNICAL TIPS

(4) Use a tripod. Especially when shooting with dusk encroaching, tripods really, really help. (Don’t have one? Make one with a soda bottle, or buy one of the nifty Gorillapods and attach it to a tree branch.) Turn off your flash, set your ISO to 100 to minimize noise (sharper detail!) and start shooting. Experiment with your shutter speed -â€“ a 1-3 second shutter can do wonders, stilling the foliage and the colors, while letting the rest of the world turn into a blur.
(5) Polarize your lens! Got an SLR? A polarizing filter can increase the contrast in your photos and make your colors richer, to the point where you’ll feel like it’s the 1950s and Technicolor just hit. If you don’t have one of these, or you have a point-and-shoot, no problem. (6) Underexpose your shots slightly (which most cameras, even point-and-shoots, will let you do) to deepen the saturation in your colors, then use your computer’s photo software (iPhoto, Picasa, or Photoshop) to increase the contrast and play with the color saturation to warm things up slightly.
(7) Experiment with your white balance settings. Don’t be afraid to take your camera off Auto mode and play with those settings. Increase the little numbers manually, or select a white balance setting like “cloudy”.
(8) Try a macro lens or macro mode. For those expert-looking close-ups of leaves, a macro lens is indispensable. No macro lens? Set your camera to macro mode and get really close -â€“ that works too. Tripods are handy at this point so that you can really focus on the leaves without worrying about blurring your shot.

WHAT TO PHOTOGRAPH

Some seasons only give you a few possibilities for how to frame your shots outdoors â€“- not so with Fall! Get up close for detailed leaf shots, or take a step back and take in a technicolor landscape. There’s so much change come Fall that the only thing you need do is look around you (or look up!).

You might also want to try:

(9) The Panning Technique – “Switch your shutter speed to around the 1/8 mark, zoom in on a part of a treeâ€™s foliage (try to frame it with some nice blue sky in the background), as you hit the shutter speed pan your camera up and down or side to side. The results should be some lovely movement blur that give the impression that the leaves are moving in the wind.”
(10) Make-Your-Own Leaf Studio – Too windy to get those up-close macro shots of leaves to work? Try bringing some leaves home. With some good ol’ Scotch tape, stick the stem to a large open window that has some natural light coming through it, so that the leaf lies flat against the window. Now set up your camera and start snapping. Voila, brilliant leaf close-ups!

MORE CREATIVE IDEAS

(11) Take leafy portraits. While you’re busy raking those leaves up in the backyard, don’t forget the leaf fights, leaf forts, leaf heaps… they’re fun and the spontaneity will give you opportunity for dynamic portraits like this one by reader Heather Robinson.
(12) Capture a tree-changing time-lapse. As our very own Alicia Kachmar suggests, try taking a photo of the same tree, from the same spot, once every day for the next month. Take the shot around the same time every day if you can, and watch as the tree slowly transforms before your eyes.
Leaves and trees aren’t the only thing to photograph in the Fall. Visit a farmer’s market and snap some of the beautiful colors and shapes of Fall fruits and veggies. Go apple-picking or stop by the pumpkin patch.

THE STAR OF FALL: LEAVES, LEAVES, LEAVES

While we were thinking about how best to photograph leaves as they change color this time of year, we began to wonder why, exactly, they change color.

So to find out, we called up Mr. Pederson, our former Junior High science teacher. The short story: leaves don’t change color! Instead, during the Fall the chlorophyll molecules in leaves start to break down. Normally, these chlorophyll molecules absorb almost every color in the sun’s light spectrum and only reflect green back to our eyes. But once the chlorophyll starts to go, and the Carotene in the leaves progressively takes over, our eyes see less of the green and more of the yellows, reds, and oranges in the sun’s light spectrum, reflected back to us from the leaves.

And that, in a nutshell, is why leaves “change color.”

Cheers,

Jackie :)

Credits: Photojojo

Sunday Perfect Breakfast!

2010-10-23T20:54:00.007-04:00

Today is Saturday! I know.... but since this morning I'm craving French Toasts!! So I started to look in to my stack of recipes..as I wanted to eat Nice, Good and Toasty French Toast..but didn't want to spend all day in the kitchen or buy half of the supermarket on crazy ingredients! So I was able to find one of my old recipes..but now I made it more simple and delish!! Try it!! and let me know!

Ingredients

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved (or country loaf, brioche or challah)
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

Directions

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butterand croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrupand pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

Cheers,

Jackie :)

Start a Family Tradition this Year!

2010-10-22T10:18:00.002-04:00

Start a Family Tradition this Year!

Is that time of the year when everything about traditions, family, and friend

Every year one of my resolutions is to start a new Family Tradition, something that we all enjoy and can do tougher. But every year is more and more difficult as the kids are getting bigger and with that more "busy" or more "teen"

So this year I'm determined to create a new Family tradition, so I started by looking on line some ideas, for my surprise, I was able to find lots of good ideas and also found out that I'm not the only one with the same dilemma..Go Figure!!

So let me share my finding..hopefully they will help you create some new traditions for your family!

Finding these new ways to bond with your family is particularly important today because we live "in an age where we are growing 'super children' with sports and activities taking precedence over family time

According to family traditions expert Meg Cox of Princeton, New Jersey, author of The Book of New Family Traditions: How to Create Great Rituals for Holidays and Everyday, creating new family traditions is a way to generate memories and experiences that children can share. She suggests that families start with what they identify with most. "If you're a musical family, put on a holiday concert. If you're an outdoorsy family, plan an annual rafting trip," she says.

So get busy and start thinking! So ideas could be Family Game Night and Pasta, Friday Movie Night, Lets get Lost (this one I particularly enjoy) we get in the car get drive through roads we never drive before and if we find something interesting we stop, take pictures, eat and play some simple game)

A good one a Year Tradition

A Birthday Party at Christmas

As much as adults enjoy celebrating holidays, a special day is sometimes less meaningful to young children who don't understand the significance of the event. That's why every Christmas our family, bake a birthday cake for Jesus and sing "Happy Birthday" before blowing out the candles. "When the kids were younger it was an easy way for them to understand what Christmas was about. Now, it's tradition and even as teenagers they still insist on having a birthday cake".

Cheers,

Jackie :)

2010-10-20T21:50:00.004-04:00

Are you Ready For Brunch!! here is a great recipe!!

Cheese Sandwich Souffle

On Saturdays we normally wake-up mid-morning and the best thing is to have a nice brunch...Here is a recipe I often make for my Family

INGREDIENTS

8 slices homemade-style white bread, 3 to 4 inches square, crusts removed
1/4 pound thinly sliced cheese (Muenster, provolone, fontina or Gruyere)
2 ounces prosciutto or boiled ham, thinly sliced, optional

3 large eggs
2 cups whole milk
1/2 teaspoon kosher salt

DIRECTIONS

Lightly butter an 8-inch square baking dish and arrange 4 slices of the bread flat on the bottom. Cover each with equal amounts of cheese and ham, if desired. Top with the remaining bread.

Beat the eggs lightly in a small bowl and pour in the milk. Season with the salt and blend well. Pour over the sandwiches, cover and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Bake the sandwiches, uncovered, until lightly browned around the edges and set in the center, 40 to 45 minutes. Serve hot.

ENJOY!!

JACKIE

Some New LO's to Share

2010-10-20T21:46:00.003-04:00

Hello My Darlings

This pass weekend was fabulous!! I was in Puerto Rico for a Mini-Vacations with my Hubby. He was invited to a Church Event were the gave couple of seminars! He was great and I was sooo proud of Him!! In the mean time I manage to create two LO's for Jessica's Store!! Check this out!

Credits: Cosmo Criket-Mr Campy QP Hoot (MISM)

Credits: Elle's Happy Halloween QP2/ Monogram Tags HH/ and paper Papers Happy Halloween Kit

Cheers

,Jackie :)

Coconut Flan (Custard)

2010-10-11T21:09:00.004-04:00

Hey My Darlings just want to share with you this new recipe I just tried over the Weekend!! Even I was surprise on how good it was....the taste of coconut is delicate and smooth...the Flan bakes beautiful and it is not super sweet...which I love..as I like to have a big piece and when deserts are tooooo sweet is just not possible as it overwhelm your pallet and your conscience! ;o)

Try it I think you will love it 2! And is very very easy

Ingredients

1 Can of Cream of Coconut

1 Can of Condense Milk

1 Can of Milk of Coconut

2 Cans of evaporated Milk

12 Eggs

For the Caramel

1 cup of Brown Sugar

3 tbs of water

Directions

Heat the oven to 300 degrees
Mix all the ingredients in a big bowl (make sure you blend well the eggs!)
Create the caramel
Poor the Caramel into a Soufflé Dish (or a tall baking dish..)
Wait 3 o 4 min and poor in the Mix dish
Place in the oven on "bano of Marie" (put the Soufle Dish inside a bigger bowl fill with 1" water)
Cook for 1hr or until the flan is set

Cheers,

Jackie :)

How to Make Artist Trading Cards: 11 steps (with video)

2010-09-30T20:42:00.013-04:00

Hello Friends!

Have you ever wonder how to create an ATC??? I think this article and video will be able to help start it!!

Artist trading cards, or ATCs, began in the tradition of business cards, but with a personal, artistic twist. Most ATCs are created on paper, but they may also be any other medium that can be worked in a suitable size. ATCs are traditionally the size of baseball cards and other trading cards. They're a fun way to exchange your own one-of-a-kind artistic flair with other artists you meet. You can also use them as business cards.

Here some easy steps ..so you can create your ATC's

1. Start with the size in mind.

Artist trading cards are generally 2 1/2 by 3 1/2 inches. This is the size of playing cards and other trading cards. You

can even start with mismatched playing

cards as a base for collage or altered item artwork.

2. Cut the background material to size

3. Choose your media. You may start by cutting card stock or heavy paper to size. If you work in another medium, such as leather or fabric, you may either cut it to size or work so that the finished result is the correct size.

4. Express yourself or show your style, using your preferred medium or media. If you can do it inside of 3.5 x 2.5 inches, you can make an ATC

Note: Drawing and painting are easily done at this size, but so are plenty of other arts, including quilting, photography, crochet, leather work, metal work, and collage.

5. Work somewhat quickly. You don't need to be careless when making an ATC, but there's no need to work your masterpiece in miniature, either. ATCs should be simple pieces that you're

willing to give away when you're done.

6. Make lots. You'll need a selection of cards. Remember that you will be giving your cards away. "Lots" can be relative. It could be half a dozen or a few dozen, depending on how many

you expect to trade.

7. Share. The whole point of ATCs is to trade with other artists, so once you have a selection of cards, trade them.

Find artists or groups in your area that trade cards.
Attend gatherings of artists in your area, and remind them to bring ATCs to share.
Carry them with you as you would business cards, so that if you find an occasion to trade or give away a card, they are with you.
Spread the word. If your local artist community is unfamiliar with artist trading cards, you may have to give away a few cards or offer them with a request for one in return before you get many back.
Organize a gathering to swap ATCs. Let people know what ATCs are about, and get together to try trading some.
Look on-line. There are on-line groups that will match you up with others the world over who can mail cards in exchange for yours.

8. Collect others' ATCs. Because they are the size of other standard trading cards, most will fit in trading card sleeves. ATCs should be as unique as the artists who create them, so enjoy the selection. Start a collection of atc's and try to get as many as you can.

Here is a video !! Hope you like this art and create some ATC's

Cheers,

Jackie :)

Credits: Wiki-how

PROBLEMS REMEMBERING THE 66 BOOKS OF THE BIBLE? WELL HERE IS AN ESAY WAY TO LEARNED!...Go Fish - Bible Book Bop

2010-09-13T22:56:00.001-04:00

Cheers,

Jackie :)

Recipe Of the Week! Pork with Peach and Black Bean Salsa

2010-08-30T09:15:00.003-04:00

Pork with Peach and Black Bean Salsa

Delicious and Super easy..dinner will be serve in less than 35min!! what about that! This recipe serve 4 and the cooking time is about 30min!

Here the Ingredients

1 pound pork tenderloin, cubed
salt and pepper to taste
1/4 cup cornmeal
1 tablespoon olive oil
1/4 cup beer
1 cup prepared salsa
1 (15 ounce) can sliced canned peaches, drained
1/2 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon chopped fresh cilantro

Directions
- Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.

- Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.

- Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro

Cheers,
Jackie :)

Seven Times he said, "Go Again"

2010-08-29T23:40:00.002-04:00

Many of you know about my struggles these days with my family moving and I'm still stock here in Jersey with my House and without a Job that allows me to tougher with my family in MA. But today during my quiet time, the Lord give me a powerful word. A word that lifted my spirt and grow my faith!! and I want to share it with all of you... Hopefully these words are a blessing for you as it was for me today!

1 Ki 18:43 NKJ " Seven times he Said, 'Go again"

Elijah the prophet told King Ahad that drought in the land was over and the rains were coming. Then Elijah told his servant, "Go up now, look toward the sea'. So he went up and looked, and said, there is nothing. And seven times he said, 'Go again'. Then it came to pass the pass the seventh time, that he said, 'There is cloud, as small as a man's hand, rising out of the sea!' So he said, 'Go up, say to Ahab, prepare your chariot,and godown before the rain stop you'... in the meantime ... the sly became black... and there was a heavy rain' (vv 43-45). Notice, seven times Elijah said, "Get up and go again" what the Lord told was that we MOST persist! If we dont, we will miss what God wants us to have. Furthermore, if we dont recognize and celebrate small miracles "the size of man's hand", we will miss the bigger ones so essential to our future!

For me all these means, that even that open house are a nightmare a lots and lots of work...I will not complain, I will get this house ready every single time with all my love and all my heart..as if I'm preparing the house the future owner...My Small blessing, that even that the market is so slow, I have showing and people wanting to see my house! when others are not even getting that!! I Now the rain of the Lord will come with all his strength and with all his Blessings....The Buyer of this house will come and this house will sell SOON!

Cheers,

Jackie :)

What for Dinner Tonight?

2010-08-27T22:56:00.007-04:00

Hello Girls,
Just tried this recipe today and just love it!! is easy, fast and super delicious!! So I want to share it with all of you! Less time in the kitchen..more time for Scrapboooking! ;o)

Ingredients

1 Cook's® brand Bone-in Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
1/2 cup apricot preserves
1/2 cup dried apricots, minced
2 tablespoons chili sauce
2 teaspoons prepared horseradish
2 teaspoons dry mustard

Directions

Prepare and heat ham according to package directions.
Meanwhile, to prepare glaze, combine all ingredients in saucepan and heat gently.
Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.

Ahhh one quick tip: This also serves well as a sauce directly served on the meat. It is a has a tart flavor

And for Desert

Fanciful Fruit Pizza

DIRECTIONS

1	Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2.	Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.	In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4.	Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Sketch Day

2010-08-24T20:43:00.007-04:00

Here is a LO to share based on LO 151! hope you enjoy it!!

LO Sketch:

Credits: Matériel (France)

Cheers,Jackie :)

Dear Sister!!

2010-08-08T18:58:00.003-04:00

Here is my Beloved Sister, Frances!! She so Special and so Dear to my heart!!

Cheers,

Jackie :)

Credits

All Kits used are available at Jessica Sprauge Store!

Your Beautiful Looks!

2010-08-06T20:32:00.002-04:00

Here is a new LO I just made with Some kits from Jessica Sprauge Store!! Which my the way there will be on Sale this Monday!!

Credits:

QQ-Father Time Kit
QQ- The Neutral Paper Pack
Splendid Fiins- Twill Ribbon png
Splind Fiins -The Office Paper Pack
Splind Fiins- FIle Folders

Cheers,

Jackie :)

Those Eyes!

2010-08-01T18:43:00.002-04:00

Credits

All Products available at Jessica Sprauge Store

-Made with Cirque Du Ciel Digital Kit

-The Accents by Queen of Quirk

Cheers,
Jackie :)

Rocking hot carla!

2010-08-01T18:38:00.002-04:00

Rockin' hot carla!
Originally by Amy-Rose

Here One of my Favorites!!

Such a sexy shoot without being to "out-there" and a different angle! Sometime the more simple the best the shoot is!

ARTastic Guest DT for August!!

2010-07-31T15:09:00.006-04:00

Hello everyone!

Well August is here and we have One More Month of Summer!! Soon School will start and with that, all the madness that comes with it! But for now lets enjoy the morning commute!! (no cars, traffic yams or long hours on the road trying to get home to cook and deal with homework!)

As mentioned on of my previouis Post, this Month I am the Guest Artist at the "ARTistic Challenge Blog" ....Such a fun Blog!! But for those one's who dosent know what is this Blog all about...I asked Shazza (the owner of the Blog) to share with us some info about the her and the blog!! So...Here Goes the INTERVIEW!!

What is your Name?? Shazza (Sharon) Bishop

Where you from??? Melbourne, Australia

Why the Name of the Blog???
Each month we introduce a Great Artist and add a little criteria for inspiration....so 'ARTastic' suits the challenge blog perfectly.

Do like Art? Who is your favorite painter and painting, Why?
I have loved all forms of art ever since I was very young, but my appreciation came about when I studied art in high school. My favourite painter is Vermeer, I love his work, especially the way he captures the light coming through windows on to his subjects, and that he usually painted scenes of ordinary everyday life. My favourite painting of Vermeers is 'Girl with the Pearl Earring', I just love the wistful look on her face, I also love his other painting called 'The Act of Painting' where he has illuminated a room with diffused light and used exquisite painted details. I think this painting was very important to Vermeer, because it remained in his possession until his death. Even when the family was left in financial straits, it was not sold. I have also been a painter myself for about 10 years. I paint different things like boxes, plaques and watering cans :)

Here an Original Painting from Shazza

How did you came up with the idea of doing a blog like this??
I inherited the challenge site from the founder 'Allison Payne' as she was unable to continue to run the site, (I was on her DT) and I took it on basically so the other Design Team ladies did not lose their positions and the fact that I love art.

What is a funny story to tell us about your blog?
I actually run another challenge blog called 'From Screen 2 Scrap' and have often added a painting entry to the 'Movie Themed' blog by mistake and then realised only after it was uploaded! Thats what you get when you blog hours on end each day lol !

How do the Challenges works and who can participate?
Anyone can participate, I think a challenge blog should be for everyone to enjoy all over the world. I also accept digi layouts as everyone has their own way of expressing their scrapping style. I often have entries from USA, Israel, Belgium and the UK. To enter the challenge each month, use the painting as inspiration and the added criteria (for bonus points). Entries are sent to shazzaalleyes@hotmail.com At the end of the month all the DT members vote on their favourite layouts.....our winners are then announced.

Tell us why you like Scrapbooking ??
I love scrapbooking as I find it relaxing, a great way to leave something behind (a legacy) for your family to share, and the best way to make close internet friendships.

How can another Scrapper become a "Guest Artist" at your blog?
Sometimes I put out a call for Guest Artists but most often I have ladies emailing me and asking if they could be a Guest ARTist. You dont have to be the best scrapper on the planet! just have a love of scrapbooking and having a blog does help :)

Which are some of your favorite Blogs???
I love looking at my Design Teams Blogs, they give me a lot of inspiration especially if my mojo has run off!!!

What is your next project??
My next projects are my submissions for two other Design Teams I am on. 'Scrap that Poetry' and 'Soul Scrappers'. I always get my monthly submissions done first, my ATC committments then I free scrap either for myself or participate in other challenge sites.

How is your Summer??
I am actually in the froze of winter atm, which means lots of indoor scrapping by the heater!

Your Challenge For August

The inspiration Piece for this Month is "SUNSET" by Claude Monet

Here my LO inspired on the Painting!!

Credits:
All Products available at Jessica's Store

Quick Page by : Queen of Quirk
Paper papers: Queen of Quirk, Knotty Girl Paper
November Papers collection by Crystal
Navy Butterfly Pin by Danielle Thomsom
Journalist Snipers By Crystal
Doododly Doodle by Crystal
Embroiled Flowers By Danielle Thompson (granny's Digi Kit)

Cheers,

Jackie :)

Receipe of the Week! Corn Chower!!

2010-07-26T13:12:00.004-04:00

Here is a Soup I made Yesterday at home ..it was such a great and easy soup to make! We went to the local Farmers Market this weekend and there was the Sweet Corn of Jersey! Yummm-Yummm So even that these days is only My Son Luis and I ...I decided to buy 6 corn cops!

When I got home!! I was thinking what in the world I could make with this corn! So Corn Chower!! it is!!! and it can out so good that I need it to shared it with all of you!

Ingredients
1 cup (2 sticks) butter
1 small onion, diced
2 small carrot, finely diced
2 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Directions
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Try it..you will love it too!!
Bon Appettit!

Cheers,Jackie :)

Jessicca Sprague New Kit- From Crystal

2010-07-24T14:13:00.002-04:00

The kit will available at the Store this Monday July 28th

Made for Jessica Sprague

Artisan Label sTemplate No 4 By Crystal

Candy Coated Gardern by Kitschy Digital (danielle Thompson)

JSprague-WeKit-TextBrackets

Rainbow Sherbet Collection by Crystal

Cheers,

Jackie :)

My Newest Project

2010-07-23T22:25:00.005-04:00

Hi Everyone!!

Well Couple of things in my Scrapbook world! For those one interested in learning Digital Scrapbooking Jessica just added a New updated Class of Up & Running V2....An excellent class for those who will like to start Digi and dosent know where to start!! I highly recommend it..and is also very affordable!!

Here were to find more Information!

Up & Running with Photoshop v.02, beginning digital scrapbooking.Register today! (Alumni of U&R receive a discount!)

The other updated, is that during the Month of August I will the Guess Artist to the Shazza Fabulus Blog "ARTastic Challenge Blog" This is a fantastic blog for those who will like to explore their Artistic side...every month she have a new Paint from some well know painter and participants will create a LO using the paint as their inspiration piece! But I blog more about that on the next post!

Then some remodeling!! As you all know ..we are selling our Jersey Home...and as part of the stagging ....I being looking for areas in the house I can improve or change to showcase the house better! which by the way is very exhausting Job!! as of today..I have basically change the entire house!! Well even that my Scrapbook are was "Organized" I was not totally happy with the way it look..so this week I make some changes and sent to strorage...MANY of my Scrapbooking Supplies!!! (almost die..as I love them alll) but I cant scrap until we move..due to the mess I alwyas made when working with my papaer!!

But......But....even that I manage to create this 3 frames for my wall to complement my Scrapbooking area! also add the sticker chandellier! which I LOVE...

Well here is one more photo of the finish product!! What do think??

More to Come!

Cheers,

Jackie :)

A House For Sale!

2010-07-17T19:02:00.002-04:00

Here is My Beautiful Home!! Are you looking for a Great house in the North-West of Jersey!! This is the house you can call home!! It will love at 1st sight!

Credits:

Be Berry Paper Pack available at Jessica Sprauge Store!

Sabayon with Strawberries

2010-07-16T11:47:00.003-04:00

Ingredients

1 to 1 1/2 pounds fresh ripe strawberries (3 pints)
1 tablespoon sugar, plus more to taste
2 teaspoons freshly squeezed lemon juice, plus more to taste

For the sabayon
6 egg yolks
1 cup sweet Marsala wine or port, sherry, or Madeira
1/3 cup sugar, plus more to taste
Drops of freshly squeezed lemon juice (optional) For the whipped cream (for the glazed version)
1/2 cup heavy cream
1 teaspoon sugar

Special equipment:
Special equipment: A large stainless steel or copper bowl, plus a larger bowl for holding (optional)
A large saucepan of simmering water
A balloon whisk
Dessert goblets or large martini glasses, or a medium gratin baking dish (4-cup volume) or individual gratin dishes (for glazed sabayon)

Preparation
Preparing the strawberries:About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.

Whipping the sabayon:

If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce — the sabayon should never get so hot that you can't stick your very clean finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
Serving:Spoon a portion of strawberries — 1/2 cup or more — into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.

Variation:

Strawberries Glazed with SabayonCool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open — so you can watch carefully — broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

Original receipe from: Julia Child and Jacques Pepin , from Book : Julia and Jacques Cooking at Home

Just a Though:Do you Need to Have Your "i" knocked Out

2010-07-15T08:43:00.005-04:00

Be Kindly affectioned one to another with brotherly love; in honour preferring one another.

--Romans 12:10 KJV

My husband often taught on maturity in our
Christian walk. He said, "the Spirit of the world exalts self. Gimmee, gimmee
and get, get, get" This is a very unattractive attitude that, sadly, can be
found even among Christians. It seems that some folks are determined to become
famous and well-know regardless of who they have to knock over, step on, or drag down in the process.

It's shame when people think only of themselves --the big "I"--
and cease to care about others. That doesn't sound like Jesus, does it? John said, "they need to have their "i" knocked out!" We need to seek God until we have a spirit that honors others above ourselves. The bible says we have not received the spirit of the world--we have the Spirit of God!

I encourage you to get your mind off yourself, and think about
helping someone else. Visit someone who is sick, and count your blessings that
you are healthy. Say "hello" to that lonely neighbor down the street, and thanks
God for your family and friends. Drop an extra check i the offering at church in
support of someone on the mission field. Success isn't measure in what you
accumulate for yourself-- it's what you do for others that counts with God

100 things Going On Right Now!

2010-07-14T09:03:00.004-04:00

Hello My darling Friends!!

In the Run to Victory!

So where to start! 100 things going on right now in my life!! and so Many things to share!! As many of you know my Hubby is already in Boston! Happy and working! Praise the Lord! But in order for the entire family to be together there are couple of things that need to happen

Our Jersey house need to Sell!! Is already in the Market and is a Great and Beautiful house, where we have being so blessed for 10 year!! So if you are in Jersey and Need to buy a great house with tons of Upgrades ..this is your house!!

Here is the link to the House

Then, I need a Job that will allow me to work remotely or in the Boston area!! Working on it...God is helping big time with this one!! So keep me in your prayers too!!

We are currently in the process to buying a new house! But ohhh my dear Lord..So many papers and requirements!! Is a beautiful house, smaller than my current one...but very charming and easier to clean!! :)

I also need to transition my youngest Son Luis to the Plymouth High School! I hate to do this to him …as this year he will be Senior and he will not be able to be with all his friends on prom night!! But his is such a great kid that he is okay with the change!!

Im have neglected my Scrapbooking these days because all the Drama of these process!! Oh my Lord I'm so overwhelm with the entire process!! Every Sunday we have Open House, and the house need to be spotless, clean, organized and you know my friend, that when we are scrapbooking we need space and we make big mess until we are done..and some times it take me more than a day to put tougher a LO! So..I can't go through the Drama of Cleaning and clearing My desk every time the Realtor calls for a house showing!!

But in the Middle of this I manage to have some LO's Done for Jessica's CT!! Here are!!

Credits:
Cross Stitch Border- Granny Sewing Basket- Kitschy Digital
Pattern Papers- Freedom is Good- Live Designs
Word Art- Summerbites- In the Making Design

Credits:
Polkadots-08, 02, 03 -Crystal (sweetsummer time)
Circles 1,2 &3 - Crystal (sweetsummer time)
Cross Stitch Border
Granny Sewing Basket- Kitschy Digital
Pattern Papers- Freedom is Good- Live Designs
Word Art- Summerbites- In the Making Design

33 Freebies to Celebrate 3 Years!

2010-06-18T07:31:00.016-04:00

Here is My Gift to you!! This Quick Page was made LiveDesings Mini-kit ..come and get it!! Is Free!

Here is the Link to download this Quick Page LINK FIX!

Now Follow the links to grap the next Freebie and checkout all the great things all the CT and Designers have made for all of you!! And remember to check Jessica Sprauge Forum for more game, prize, free classes...!!

Here your Important Link to Continue the fun!

jessica - Jessica Sprague {spraguelab

Grap the Next Freebie

jessica griffin - can you pixel this

Happy Hoppin’ my dear sweet friends! And thank you for the love you leave on all our blogs!

Are You ready 4 Tons Free Stuff! The Hop is about start!

2010-06-18T07:10:00.006-04:00

Have you ever looked through the card aisle at the bookstore or stationery department and thought, “Nope, nope, that doesn’t quite capture what I want to say…” Or perhaps, with a wistful sigh, whispered to yourself, “Mmmm… I think I could do that, if I only knew how…”
Well, let me tell ya, YOU CAN capture exactly what you want to say on a card, and you CAN make your own cards, and best of all, your cards will come with a lot of love and not a lot of cost! Too good to be true? Blink your eyes, pinch yourself, and let’s see… yes! You’re still here, and yes, it’s true!
If you haven’t registered yet, come to jessicasprague.com and get your name on that ever-growing list of avid learners! Because you get in for FREE (yep, that’s right! Spell it with me, F-R-E-E!) if you register yourself between now and the 28th of June, which is when the class goes live!
Read more about Jessica’s newest and latest (and did we say, FREE?) class, Computer Tricks for Cards!

And FREEBIES Awesomeness!

Who doesn’t love a freebie, huh? We all do! And best of all, we love giving them out at the Spraground to celebrate our third birthday! Goodie bags galore! A major goodie BOX is more like it, filled with AWESOME (wink, wink) goodness for you to play with the entire week… and forever (we like “forever” at jessicasprague.com… take any of our courses, and you have them–tadah!–forever! )!

The designers of the jessicasprague.com and the creative team members have teamed up to produce a mega, super, awesome bloghop bonanza for the entire world! Our bloghop begins on Friday, 10pm Eastern and ends on Sunday at 10pm Eastern!

We’ll have a special add-on game while you grab the freebies, and I’ll tell you more about how it all works on Friday! So be sure to come back here (set your alarm clocks, ink it in your calendar!)