Cheatin’ Tex-Mex Chili



The other night it was my turn to cook supper, and I wanted to make something quick and easy.  Ok, every Monday night is my turn due to work schedules. I found a recipe online, and I (as my Grandma used to say) doctored it up a bit. I say it is Cheatin’ because I used mac n cheese instead of cooking plain pasta. I suppose it isn’t really Cheatin’, but it sounds fun! 🙂  Go with me on this!

I am certain this is not the most healthy meal we have ever eaten, but it sure tasted good, and the leftovers warmed up nicely.

Cheatin’ Tex-Mex Chili
1 pound ground beef
2 teaspoons cumin
2 teaspoons chili powder
1 box Kraft macaroni and cheese
1/4 cup butter
1/4 cup milk
1 can diced tomatoes
1 can black beans, drained and rinsed
2 large handfuls of shredded sharp cheddar cheese

Brown and crumble the ground beef seasoning it with the cumin and chili powder.
Meanwhile, prepare the macaroni and cheese as instructed on the box.
When the beef and mac and cheese are done, combine them with the tomatoes and black beans and cheese. Sprinkle a lil more cheese on top when serving if desired.



Comments About My Cards

I receive a few emails here and there about my blog posts, and believe me, I am really thankful to hear from you!  I love hearing from you!

One comment I get a lot is that I use a lot of retired Stampin’ Up! products.  Well, yes, I do.  My budget no longer allows me to keep up with the current catalogs as well as I used to.

I have a LOT of retired card stock, and in fact I just bought a bunch more this summer at a rubber rummage.  My stamp sets are in great shape.  A lot of them would not sell for much or at all because so many other stampers have the same sets I do.  I have well over 200 Stampin’ Up! sets in my collection.

The really great part about this is that you can CASE the cards I share by switching out my images, card stock and ink colors, and embellishments to be your own.  You can switch it out to use current items if desired, or maybe you have a different retired set that hasn’t been inked up in a while and needs some love! I would love to see any CASEd projects.

Thank you again for your comments and compliments.  I really truly appreciate hearing from you!

Cheery Chat Cards


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I had a nice time working on this set of two cards.  I bought the Pocket Silhouettes stamp set after I received a neat card in the mail using it.  I was going to CASE (Copy And Steal Everything) the card. I have yet to do that. It is still on my cork board hanging by my card  making table.  Some day…soon I hope!  Meanwhile, I was finishing up another set of Thank You cards for a dear friend, and decided to make a birthday card for my stash as well.

The stamps were colored with markers and then “huffed on” before stamping.


Stampin’ Up! Product:
Stamp Sets: Cheery Chat and Pocket Silhouettes
Card Stock: Summer Sun
Ink: Old Olive and Summer Sun markers
Other: 1/8″ Lucky Limeade organdy ribbon, Beautiful Wings embosslit

NON SU! Product:
Notched Corner Punch
Papertrey Ink white card stock

Thank you for stopping by!

Korean Pork Chops



One of the foodie pages I follow on Facebook shared this recipe a lil while back, and it sounded pretty yummy to me.  Tim and I enjoyed this recipe a lot.

My pork chops were on the thick side, so it did take them a bit longer to cook. I don’t want anyone eating under-cooked pork.  That would be bad!

I served this with rice (Knorr Rice Medley) and carrots from the farmers market.


Korean Pork Chops
from Molly Werner Garza

4 thin boneless pork chops
1/2 cup soy sauce
4 Tablespoons honey
2 cloves garlic, minced
2 teaspoons sesame oil
4 teaspoons fresh ginger, grated
2 Tablespoons sweet chili sauce
2 Tablespoons olive oil

In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. Pour half of the marinade over the pork chops and allow to sit for 10 minutes. Reserve the remaining half of the marinade.

Heat olive oil in a large skillet over medium-high heat, add pork chops to skillet, discard marinade left in bag/bowl you used with pork chops (not the reserved marinade).

Cook chops until browned on one side, about six minutes.
Turn the cops over and add the reserved marinade to the pan.

Cook for six more minutes or until the pork chops reach an internal temperature of 160 degrees. Allow to rest for a few minute before serving. (I usually just cut into one to see if they are done.)


The Art of Life Sympathy Card

Unfortunately lately I have needed to use my supply of sympathy cards. It always seems to go in streaks.  UGH!

This is a CASE (Copy And Steal Everything) of a card we made at a Stampers 10 meeting many years ago – I think.  It’s been a long while!

Regardless, I have always liked the colors together. I don’t think it is too bold to be a sympathy card.  I think it is very pretty.

I used the stamping off technique on the flower image.  The center flower is full strength if you will.  Then I stamped the one to the right.  I reinked (using markers) and stamped off the flower on scrap paper before I stamped the one on the left.  It is a neat technique that I often forget about using.


Stampin’ Up! Product:
Stamp Sets: French Script (background stamp), The Art of Life
Card Stock: Apricot Appeal and Old Olive
Ink: Apricot Appeal ink pad, Old Olive & Ruby Red markers
Other: Victoria Trim Crochet

Non SU! Product:
Papertrey Ink Vintage Cream card stock,Scallop Lace corner punch

Thank you for stopping by.

Happy New Year!


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Happy New Year everyone!

This post might get a little long-winded, but I hope you take a few minutes to read it.

Tim really likes a band called The Cruxshadows. I love their song titled Birthday.

The song starts “Roll out of bed, look in the mirror, and wonder who you are. Another year has come and gone. Today is your birthday. But it might be the last day of your life. What will you do if tomorrow it’s all gone?”

No it is not my birthday, but it is a new year. This is when people make resolutions they usually don’t keep. Maybe instead of resolutions, we should take some time to reflect on our lives so far. 

The part of the song that caught my attention is “Look at your life. Who do you want to be before you die? Look at your life. And what do you want to do? Look at your life. Who do you want to be before you die? Look at your life. You haven’t got forever.

It got me thinking. Is there something you need or want to do? Are you happy? What can you do or change so you can be happy?

I certainly don’t have all of the answers, but I have in recent years made changes in my life. I’m not quite where I want to be in life, but I keep working at it.

I know life can be short. My Dad passed at a young age. It made me realize how precious the time we have really is. 

I’m not talking about wealth or material things. I’m certain I will never be wealthy, however I am rich in that I have a wonderful family (for the most part) and good friends. I try to be helpful and giving as much as possible.

I do want to travel a bit more before I cannot. I want to be able to see new places and enjoy them while I can. My health isn’t 100%, so I have really been reflecting on this.

“Look at your life. What do you want to do? Look at your life. Who do you want to be before you die? Look at your life. You haven’t got forever.”

The Cruxshadows – Birthday [Official] – YouTube

Bubble Pizza



We made this dish and took it over to a dear friend who had fallen and was pretty banged up.  She just LOVES pizza, and I thought this way she would have leftovers/meals for a couple of days.  Turns out she loved it, and the bonus was that it was super easy to make.  This particular recipe comes from and was submitted by Kim M. There are other variations out there using ground beef or Italian sausage. Just Google Bubble Pizza if you would prefer those.

I used spaghetti sauce because I forgot to buy pizza sauce, and it seemed to work out just fine.  OOPS!

This is a quick and easy recipe that even kids can help make. It might be nice for a quick supper one night when life is crazy busy. Yes, I know, when isn’t life crazy busy!? 🙂

Bubble Pizza
1 16.3 ounce can ready to bake refrigerated buttermilk flaky biscuits
8 ounces pizza sauce
2 cups mozzarella cheese, divided
26 slices pepperoni, divided

Heat oven to 375 degrees. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces and place in a medium bowl. Add pizza sauce, 1 cup of cheese and 10 quartered pepperoni pieces. Toss to coat.

Spread mixture into ungreased oblong 2 quart glass baking dish. Top with remaining pepperoni and cheese. Bake 22 – 28 minutes or until golden brown and bubbly.

You can substitute ground beef or Italian sausage.  You can also add veggies (mushrooms, onions. peppers, etc).


Sounding Joy Christmas Card


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I was thrilled to get this set for a steal from my former Stampin’ Up! demonstrator.  After a catalog retired, she would put out a bin of stamp sets she no longer used/needed/wanted.  When we placed a $50 order we could pick a set from the bin. At least that is how I remember it. It’s been a while.

I love that the big star stamp has the words to Joy to the World.  I absolutely love that Christmas hymn. Growing up attending a Lutheran grade school, we sang the hymns every year, and I love them.  To me, that is the true meaning of Christmas!

I want to thank my current Stampin’ Up! demonstrator Barb for giving me four pieces of shimmery card stock to make these cards. I know I have two packs somewhere in my craft room.  🙂 I cannot find them anywhere.  They will appear when I least expect it right?!

I sure wish the shimmery card stock showed up better in pictures. This picture just doesn’t do the card justice, but you get the idea.


I found a pretty fancy fold card using this set that I may try next year, but for this year, I am loving this set of cards.

I hope it isn’t too plain and simple. I tend to do that sometimes.

Stampin’ Up! Product:
Stamp Set: Sounding Joy
Card Stock: Night of Navy, Shimmery
Ink: Night of Navy
Other: Lucky Stars embossing folder, Stars framelits

NON SU! Product:
silver ribbon from Michaels, Papertrey Ink white card stock

Thank you for stopping by!

Eggnog French Toast


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Tim really likes eggnog.  I enjoy it now and then too.  Some of the best eggnog I have tried is from Kwik Trip. Their Nature’s Touch brand eggnog is so good!  Give it a try if you have a Kwik Trip near you and enjoy eggnog.

This eggnog French toast is REALLY good!

This recipe was a nice change of pace from regular every day French toast that I make probably once a month for us.  I did not use French bread because I didn’t find any at Kwik Trip when I stopped for the eggnog, so I used their regular white bread instead.  We thought it turned out really great, and we will definitely be having this again!

This might be a nice recipe to try if you have company over for the holidays, but it is definitely worth it to treat yourself! 🙂

The recipe comes from a blog called Sugar and Soul.  Good stuff!

Egg Nog French Toast
1 loaf french bread
3 large eggs
1 cup eggnog
1 teaspoon vanilla extract
1 Tablespoon rum or rum extract
1/2 teaspoon ground nutmeg
butter or non-stick cooking spray

Cut French bread into 1 inch thick slices.
Whisk together eggs, eggnog, vanilla, rum and nutmeg.
In a large skillet, melt butter over medium heat or use non-stick cooking spray.
Dip each side of the bread slices in the eggnog mixture and put them in the pan.
Cook each side until golden brown, about 2 minutes on each side. Add butter or cooking spray to the pan as needed.
Plate and top with butter and syrup.