3.30.2010
MMS Easter Blog Train
3.28.2010
2nd Place!!!!!!!!
3.25.2010
My Little Bookworm
3.23.2010
Happy Birthday Nikki
Creating a Cohesive Look
One thing that I love about My Memory Suite is the ability to create without thinking - let me explain. Sometimes I just want to sit down and not worry about what will match or coordinate on my page. For example, when I sat down to scrap part of my Easter from last year all I had to do was pick the kit I wanted. Once I knew what kit I wanted I could easily look at all of the coordinating papers or embellishments for that kit and I knew they would all match and would look great together. That is very important for me, especially when I’m making a lot of pages for big events or holidays. Easter is coming so start looking for those kits that are a must have for your special day, like the Blue Skies Pack from the Ette’s and Company that I used for my layouts. So whether you want to let your creativity shine and mix or match with multiple kits or stick with a single kit and keep a simple cohesive look you can do it all with My Memory Suite. Most importantly - have fun and capture those memories.
3.19.2010
My Memory Suite
3.18.2010
St. Patrick's Day
3.17.2010
My First Attempt at Bread
Lady Bug Treats
3.11.2010
The Coupon Book
3.10.2010
My Birthday
Granola Bars
- 2 cups rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup wheat germ
- 1 teaspoon ground cinnamon
- 1 cup whole wheat flour
- 1 cup raisins
- 1/2 teaspoon salt
- 1/2 cup honey
- 1 egg, beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.
- In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan leaving about 1 inch space at one end of the pan (leave the space if you want them chewy).
- Bake for approx. 18 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.