Scrapbooking Software Discount Code!!

I have a code for an easy-to-use and AFFORDABLE digital scrapbooking software that I want to give everybody! 

It is good for My Memories Suite v2

The code is:

STMMMS19941 (Recommend copy & paste code... no spaces!)

This code is good for $10 off of the Suite AND $10 in the store!

Instructions:
1. Go to http://www.mymemories.com/digital_scrapbooking_software
2. Click on Add to Cart.
3. Enter the Promotional Code field on the shopping cart page
4. Finish the checkout. You should not be asked for any credit card information, and the total for the order should be FREE.
5. To download the software, go to http://www.mymemories.com/my_accounts/downloads and click on the link to download the software. Your product key will also be displayed on that page.

 

And it really is affordable! Before discounts it is only $40!! So, everyone, take advantage of this special offer!!!

There is also a banner on the right, as well.

HG Crazy-Creamy Crab-Stuffed Mushrooms

From the Hungry Girl Cookbook.

***NOT JEFF APPROVED! LOL***

Nutritional information: 
Per Serving (4 mushrooms):

• 53 Calories
• 1g Fat
• 323mg Sodium
• 5g Carbs
• 1g Fiber
• 2g Sugars
• 7g Protein

INGREDIENTS:

• 12 medium (about 2 inches wide) brown mushroom caps (you may need to remove the stem)
• 2 ounces drained white crabmeat (I used the imitation crabmeat because it was way cheaper)
• 2 TBSP minced celery
• 2 TBSP minced red bell peppers
• 1 wedge The Laughing Cow Light Original Swiss Cheese (you can always choose a different flavor, but I used this one)
• 1 TBSP fat-free sour cream (I could only find light)
• 1 TBSP fat-free cream cheese
• 2 tsp fat-free cheese-flavored sprinkles (you can find this in the seasonings section with the popcorn seasonings)

DIRECTIONS:

• Preheat oven to 375 degrees.
• Wipe mushrooms clean with a damp paper towel and then dry them with a dry paper towel. Place, rounded-side down, on a baking dish sprayed lightly with nonstick spray.;
• In a small dish, thoroughly combine all other ingredients. Evenly spoon crab mixture into the mushroom caps.
• Place baking dish in the oven for 10-12 minutes, until mushrooms are hot. Enjoy the creamy, crab-tastic goodness!

*This recipe was copied directly from the Hungry Girl cookbook*

BTW, this was approved by my 7 year old nephew and said the last two left were his, lol!

Finished product!

Forgot to add::: This was super-duper delicious! Not like the ones at red-lobster, but a whole lot healthier!!!

PC 10 Minute Chicken

Before the 10 minute red velvet cake, I made some 10 minute microwave chicken. Yes it's safe! They Pampered Chef deep dish baker is specially made it create an oven atmosphere when the lid is used as well.

The whole baker

The raw chicken. I think you are supposed to use more than just two pieces for the whole 10 minutes... but I haven't played with timing.

Baker in the microwave

Chicken is finished!!!

PC 10 Minute Red Velvet Cake!

The other day Holly came over and we utilized my Pampered Chef deep dish baker to make a cake! They excellent thing about this baker is that we can make a cake in TEN (10) minutes in the MICROWAVE!!!!

We've only done chocolate cake with chocolate icing before (SOOOO good), but she loves red velvet so we decided to give that a shot.

First you make the cake mix, then drop in spoonfuls of the icing (pictured below)

Cream cheese flavored icing

After its done... not so pretty but soo good

Holly's piece of cake with the icing scooped and poured on top...

This is with the scoop removed... you can see the icing pooling out of the bottom!

(Semi)Homemade White Bread

So today I made white bread (same company as with the wheat bread-they also do sourdough) and I was soooo excited to eat it!

Baking!!!

After it came out of the oven

YUM... sooo tasty!

(Semi)Homemade Cracked Wheat Bread

OMG.

This was DELICIOUS!!! Well worth the time it took to make it!

This is the brand/box. We got it from Wally World (Walmart).

You have to add water to the yeast and flour mix (both are included in the box) and knead the dough. Then you let it rise for 1 hour.

During 1st Rise

You punch it down then put the dough in the loaf pan and let it rise for another 45 minutes. And bake it for 25-30 minutes.

1/2 way through baking. It got a little bit bigger than this.

Seem like a lot of time and work???

I can tell you that it was SOOOO good... I didn't even get a picture of the finished product! It was all gone (with a lot of thanks to me, lol) within 15-20 minutes. Can't wait to make it again!

Homemade Icecream Cookie Sandwiches

We saw this on "Guy's Big Bite" on the Food Network this morning...

You can do this with whatever cookie and ice cream combination you choose...
For today, I made Jeff's favorite, chocolate chip cookie. I cheated and bought the dough roll from Wal-Mart (the BIG roll). And bought a PINT each of Bluebell Dutch Chocolate and Homemade Vanilla ice cream.

Roll dough into 1 1/2 in balls. I cut a piece of parchment paper to fit the cookie sheet for easier cookie removal (worked awesome!) I fit 6 on my cookie sheet allowing plenty of room for them to spread. Bake until centers are barely gooey (like normal). Allow to cool. If you cut through the carton (as you can see in the picture) into thirds, the size of ice cream will be just the right size. Granted, this is harder than Guy made it look! Make a sandwich with two cookies and the ice cream (bottom side of cookie against ice cream for both top AND bottom cookies). You can cover (or place in sandwich bags or wrap with saran wrap) and put back in the freezer to re-harden. I think I used too soft of ice cream because it didn't get solidify completely. (some of the chocolate ice cream ones have spread out into the bag... AFTER I put them in the freezer)

BUT, they were still awesomely wonderful!