Tuesday, July 29, 2014

Photobooth Fun

Morning and Happy Tuesday to you all,

I have a scrappy share for you today.
In November last year we attended a "Carnival" Theme wedding for our friends Nat and Amy. It was a whole lotta fun with a jumping castle, slushies, fairy floss, snow cones, popcorn, party food and a phototbooth. It was also great to catch up with our friends Dave and Louise who we hadn't seen for a while and of course once the alcohol kicks in the shenanigans begin..............

Here is a pic of us at the wedding:

Adam and B

For all you scrappy peeps the brides bouquet (and the bridesmaids of course) were made entirely from paper, ribbons and buttons - they were just amazing and I could only imagine the time and effort that would have been put into making them

Bride's Bouquet
Even the Bride and groom got into the spirit:

I have used the pics we had taken in the photobooth as inspiration for my LO, once I had my mojo flowing I had it done quick as a flash

Here are a few closies:


Some Scrapmatts goodness for that added extra
Congratulations Nat and Amy, may your lives together be as gorgeous as the two of you are together.

Thanks for looking and don't forget to leave me some love so I know you have been here

Till next time


Thursday, July 24, 2014

Creamy Garlic Pasta

Good Morning,

Well it's Thursday already, I can't believe how fast the weeks are going at the moment, everyone seems so busy and so strapped for time so this is the PERFECT, QUICK recipe for the busy mum who wants to feed her tribe something yummy that isn't going to have you spending hours in the kitchen.

There are a few ingredients that I can't seem to live without - Garlic and Cheese........

I'm the type of person that always doubles or even triples the amount of garlic that is in a recipe because I believe that garlic is beneficial to have in your diet, as well as being a tasty addition to almost every cooked dish, garlic is believed to have some amazing abilities to help in our everyday lives, garlic is not only used for medicinal purposes but it makes your dinner taste amazing. Some of the believed health benefits are simply - 

1. Garlic strengthens the immune system as well as helps to fight chest infections, coughs and congestion. 
2. Garlic contains high levels of iodine which makes it a very effective treatment for hyperthyroid conditions. 
3. Cardiovascular disease can be reduced by ingesting garlic. 4. Fungal and bacterial vaginal infections are toast when treated with garlic!
5. Garlic is a great source of vitamin B6 which is needed for a healthy immune system and the efficient growth of new cells. Vitamin B6 can also assist with mood swings and improve your cheery disposition! 
6. Garlic regulates blood sugar as it enhances the level of insulin in the blood. 

This recipe is rich and creamy, while the fresh parsley gives it a nice bit of color and flavour. But more importantly, it gives me my garlic fix. And when I can combine my two loves, garlic and cheese? Now that’s a beautiful thing.


3 tsp Olive Oil
6 cloves Garlic, minced
3 tbsp Butter
1/2 tsp Salt
1 tsp Pepper
4 1/2 cps Chicken Stock
750g Spaghetti or Angel Hair Pasta
1 1/2 cps Grated Parmesan Cheese
1 1/4 cps Cream
3 tbs Parsley


1. In a pot, bring the olive oil to medium-low heat. 
2. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 
3. Once boiling, add the pasta and cook until tender. Reduce to medium heat and mix in the parmesan until completely melted. 
4. Turn off the heat and stir in the cream and parsley. Serve immediately.

This quantity serves 6 hungry people and I can guarantee you won't be reaching for an after dinner snack (which is always a bonus).
Don't forget to leave a comment if you have visited me and also if you try the recipe and have a variation I would love to know about it.

Have a great rest of the week - Love and Hugs


Saturday, July 19, 2014

Caramel Pecan Tart

Happy Saturday,
Hope you have a started off your Saturday with a spring in your step. Today I am sharing with you a variation to the Pecan Pie, this would have to be one of my absolute favourite desserts, there are many recipes around but if you are a caramel lover then this one is for you, it's quick, simple and very tasty and paired with whipped cream or ice-cream just makes it amaze balls.

According to Wiki claims have been made that the dish existed in the early 1800s in Alabama and attempts to trace the dish's origin have not found any recipes dated earlier than 1886. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust (YUK - thank gosh it has evolved since then)

Some have stated that French people invented pecan pie soon after being introduced to the pecan nut by Americans, the french have always made a good dessert that's for sure - Oh La La

So go NUTS and knock yourself out cause you will love this - trust me....


400g Coarsely Chopped Pecans
2 cps Flour
2/3 cp Icing Sugar
100g Butter, cubed
1/2 cp Brown Sugar
1/2 cp Honey
2/3 cp Butter
3 tbs Whipped Cream


1. Bake pecans in oven, 180c for 5-7 minutes or until lightly toasted
2. Mix flour, icing sugar, 3/4 cp butter (cubed) until it resembles a course crumb. Pat mixture into a tart pan. Bake  for 20 minutes or until lightly browned
3. Bring brown sugar, honey, 2/3 cp butter and whipped cream to boil. Stir in pecans, spoon into crust
4. Bake for 25-30 minutes. Cool and serve

Bon Appetite!!!!

Thanks for looking and don't forget to leave me a comment or a variation of the recipe if you make it yourself.


Tuesday, July 8, 2014

All The Pretty Things

Evening Peeps,

How are you all enjoying the colder weather?

Me personally well everything has been getting on top of me lately and I have neglected myself a fair bit but i'm trying really hard to push through things and try and find a balance that suits everyone, I haven't done it yet but am trying to stay positive because I really love everything in my life and am so very grateful and would hate if I had to give something up, i'm sure I will work it out - just gotta keep swimming.......

I'm sharing 2 very pretty layouts with you today that I did for the LSS The Scrap Cottage, they were created a while back using one of the Kaiser ranges of paper, I really do struggle with floral PP but I was really happy with what I created in the end

The first LO is from my sister's wedding, I had the pleasure of being her Matron of Honour -

As you may have worked out I love my double layouts

LHS of the LO

RHS of the LO
The 2nd layout I did with the same range is a lot simpler - I went to Stanthorpe for the weekend with my girlfriends from uni for one of the girl's "Surprise" hen's night, it was a great weekend and fabulous to get away ( Maybe doing this again might be a slight cure for my lack of coping at the moment??)

Simple but still pretty

Added some hand stitching in just for fun

Well to all the mum's as well, I hope you are surviving the school holidays. I'd love to hear what you have been doing to keep the little rascals entertained. Don't forget to leave me some love so I know you have popped by.
Anyway Happy Tuesday and wait for it.......................UP THE BLUES :) ( for tommorrow - pumped for that 3 in a row )


Sunday, June 22, 2014

Beef N Bacon Pie

Good Morning,

Hope you are all enjoying your Super Sunday, I only got my lazy butt out of bed not that long ago, its 9:30am and I feel like I have already wasted half my day but obviously I needed a bit of a sleep in.
I have a recipe share today and these are so much better than what comes out of a packet from the supermarket - packed with flavour....and Bacon......MMMmmmm Bacon

Beef N Bacon Pies


2 tbs Oil
2 Onions, chopped
750g Steak of choice
500g Bacon, chopped
2 tbs Tomato Paste
2 cps Beef Stock
1/2 cp Peas
2 tbs Parsley
5 sheets Shortcut Pastry
3 sheets Puff Pastry
1 Egg, lightly beaten
Steamed Green Beans to serve


1. In a frying pan heat oil, cook onion, add beef and cook till browned, stir in bacon
2. Mix in tomato paste, stock and simmer for 1 hour. Allow to cool.
3. Stir in peas and parsley. Season.
4. Preheat oven to 180 degrees
5. Grease Muffin tin, cut shortcut pastry to fit and line in tin, spoon filling into rounds
6. Cut puff pastry and use as lids on the rounds, press edges together to seal, cut air vents in the tops and brush with egg
7. Bake 15-20 min, until puffed and golden. Serve hot with buttered beans

These pies are perfect for a cold winters night or to have when you watch the footy, you could even add some mash or gravy over them and they would still taste beaut.
If you make these and make any changes I would love to hear about it because I love variation - variety is the spice of life they say
Don't forget to leave me some love when you drop by and I hope your winter weekend has been a happy one


Saturday, June 14, 2014

Saturday is Share Day

Good Morning and Happy Saturday,

I finally have a day off under my belt and have time for a few shares - some older ones that I haven't shared

First up is a Basic Grey POTM -

A fun Double expressing the simple fun kids can have

LHS of the LO

RHS of the LO with my journalling
Next share is of the projects I completed when I attended the Scrap Expo last year - I should have shared a lot earlier considering i just attended this years expo last weekend ( Oh well you can't rush these things hey?)

I did the classes that were held by Suzanne Filer, Jane Davenport, Susanne Tonga and Jane Tregenza

A Journal Cover - NY Style inspired by Suzanne Filer
An Art Journal Cover inspired by Jane Davenport
A Sweet Girly page inspired by Suzanne Tonga
and last but not least -
Inspired by the mind of Jane Tregenza
I didn't get the opportunity to do any classes this year at the expo but I still came home inspired by what was out there - hopefully i can put my tired mind into MOJO mode and get cracking on a few ideas that I have - let's hope that life doesn't get in the way of creativity.

Hope you all have a lovely weekend - thanks for dropping by and don't forget to leave me some love so I know you have stopped by


Wednesday, May 21, 2014

My Kitchen Rules

Happy Hump Day Peeps,

I have a recipe share for you all today. Once a month (well whenever we can co-ordinate it) we have a themed dinner party with our awesome neighbours, everybody cooks a dish that fits the theme and we share the dishes between us - it usually works out to be a 3 course meal.
The last theme we decided on was

As much as I hate watching people eat I do love the show for it's recipes and techniques. Normally I wouldn't have blogged this recipe but it is not available on the MKR website anymore and I just had to share because it is really flavoursome and filling. It is called " Squid Hood Stuffed with pork with Asian Greens and Sweet Chilli Sauce"


4 Squid Hoods, cleaned
1 Egg, Lightly Beaten
3/4 cp Breadcrumbs
Peanut Oil, For Deep Frying

Pork And Prawn Filling
150g Pork Mince
150g Prawns, Peeled and Chopped
2 Cloves Garlic, crushed
1 Red Chilli
1 Spring Onion
1 tbs Coriander
3 tsp Fish Sauce
1/2 tsp Sesame Oil
1/2 tsp Castor Sugar
1/4 tsp Pepper and 1/4 tsp Salt

Green Chilli Sauce
6 Green Chillis, Deseeded
3 Garlic cloves
1/2 cp Rice Wine Vinegar
1/2 cp Caster Sugar

Asian Vegetables
1 tbs Peanut Oil
1/2 tsp Dried Red Chilli
1 Garlic Clove, crushed
150g Snow Peas, shredded
150g Mushrooms, thinly sliced
2 Shallots
2 Baby Bok Choy
2 tbs Soy Sauce

1. To make pork and prawn filling, using your hands, combine all ingredients in a large bowl
2. Stuff squid with filling (Do Not Overfill). Secure ends closed with a toothpick. Refrigerate until required
3. To make chilli sauce, blend chillies and garlic until chopped. Add 60ml vinegar and blend until finely chopped. Transfer mixture to a medium saucepan, with remaining ingredients and bring to boil. Simmer for about 15-20 min or until thickened. Cool
4. Meanwhile, steam stuffed squid for 5 min. Cool
5. Place flour, egg and breadcrumbs on separate plates. One at a time, dust squid hoods with flour, dip in egg, roll in breadcrumbs
6. Deep fry for about 2 min or until golden. Drain on absorbent paper
7. To cook vegetables, heat oil in a wok. Stir fry chilli and garlic for 20 sec. Add vegetables. Stir-fry for 2 min or until tender. Stir in soy sauce
8. Serve sliced squid with vegetables and sauce

I hope you get a chance to give this a go - it's a challenge but it's definitely worth it. Let me know if you give it a go and don't forget to leave a comment if you drop by
Have a great day



Kraft It Up


White With 1


Creative Scrappers

Creative Scrappers

Josie Lowe

Josie Lowe

Sunshine and Happiness Always - RIP Leonie Kaye Maurer

Sunshine and Happiness Always - RIP Leonie Kaye Maurer
04.12.79 - 29.09.10