Today it starts!

Well it's technically today as it's after midnight!

I am so pleased to be hosting Debby Schuh for National Scrapbooking Day 2010 and we are going to have a ton of fun at The Chimo Hotel with her teaching us 3 classes!

I am going to be picking her up at the Airport in about 10 hrs, getting her safely to the hotel then starting to set up my new portable store that my hubby has been working on all week for me (love you A!) and I can't wait to see how it works out.

We are getting one of the rooms early - the one that I will be setting up the store in so if you want to swing by the Chimo early (like around 5pm) we should have the store set up and ready for your shopping pleasure! We have lots of suprises and prizes for those of you attending and I can't wait to see your reactions to all what is going to be going on.

Ok - much babbling now. Will be going home now.

Jenn

By popular request!

KRISPY TOFFEE SQUARES

1 C. flour
1 1/2 C. Rice Krispies
1/2 tsp baking soda
1/4 tsp salt
3/4 C. firmly packed brown sugar
2/3 C. melted butter or margarine
32 unwrapped caramels - I use Werther's Creamy (I used Werthers Original Chewy Caramels and it worked out perfectly!)
1 tbsp milk
1 C. milk chocolate chips

Melt Butter/Margerine and mix in the brown sugar.
Mix flour, baking soda, salt and Rice Krispies. Add melted butter/sugar and mix together lightly to not smush the Rice Krispies.
Press half of this into 8"x8" pan. (I didn’t have a square pan so used an 8” dia. Deep dish glass pie plate – portions worked out awesome!) The other half keep aside.
Bake at 350 degrees for 15 minutes or until lightly browned.

Melt caramels with 1 tbsp of milk in microwave on low power or over low heat on stove and set aside, 1 minute, stir and then maybe another 30 seconds until it is fairly runny, but don't over heat. I do this just before crust is ready to come out of oven.

Sprinkle chocolate chips over cooked crust layer and pour melted caramels on top.
Break up leftover crumb mixture with a fork and sprinkle on top.
Bake at 350 degrees for another 15 minutes.
Cool before cutting. Do not refrigerate, they will break your teeth!!!!

As a side note, I could not wait for it to cool completely and the first couple of samples I ate with a spoon. Add a glass of milk and make sure you have some privacy while consuming. Yes it’s that good!

Many thanks to Heather Millar for sharing this recipe with me and the others at our crops!

Jenn

PS Heather - this in no way lessons your responsibility of bringing these to crops =)
You still make it the best!

Tattered, Heidi and Tim! now in stock!

Yup - just got my first shipment of Tattered Angels product from Heidi's signature line - paper tags, chipboard, folders, resistables and more! Very pretty and the possibilites are enormous!

Also got in more Tim Holtz Dies! Scallop and Scroll edge dies and more of the Bigz Dies! These are compatible with the Cuttlebug (tried it myself with some grungepaper and it cuts like buttah!) Also in is his Ruler Ribbon (still no sign of the paper ribbon yet but we have our fingers crossed that its soon!

Also in is the 'Distress-it-all' machine that distresses your paper edge all at once! Not sure what all it can do yet as I just saw it in the box and wanted to share it RIGHT NOW so will play with it and give you my review soon!

Come to the Scrapbox to be the first to get your hands on these yummy goodies!

Jenn

Bonne fête Stéphanie!

Je te souhaite de nombreuses années de bonheur, de santé et d'amitié.

J'taime!

Jenn

Happy Birthday to My Emma!

On a more personal note, my little girl is one year older today. Yup - Emma is 6 and spent a nice day with her mommy and daddy doing fun birthday type stuff that saw us at the end of the day at Baskin Robbins and Cotton Candy Ice Cream all over her face. I guess all in all, things are good for a six year old around here =)



Many thanks to all the folks that spent time with us - My mom and neice driving up from Bobcaygeon, Aaron's family as well as a bunch of Emma's friends. Also many thanks to all who called and sang, the well wishers and those who would like to be here but life decided otherwise. We love you very much!

Sweet dreams Bébé.

New Product in!

Just got in October Afternoon's latest and hottest lines:

Thrift Store and
Fly a Kite

It's already moving well off the wall so come and check it out! The hottest item seems to be the stamp set from the Thrift Store line that actually has a doily image - very cool!

Also got in Tim Holtz Sizzix Dies last week as well as his paper pads, and more of his idea-ology. I tried the BIGZ Dies out in my cuttlebug today and they work - all you need is 2 B plates. YAY!

Back to kitting up goodie bags for the Debby Schuh event coming up in a few short weeks! You can still sign up - we still have room (although not a lot so don't wait until the last minute!)

Come Play!

Jenn

Ranger U and me...

So many things are happening all at the same time it seems...

First of all, I have submitted my Application to Ranger U and received a reply already from Tim (I am assuming it was him) that my application is in! Yay!

Ranger U is where retailers, designers and educators get a chance to learn about Ranger products and become a Ranger Certified Instructor! Do I want this? Boy do I!!!

Here are a few of my submissions for the application...







And speaking of Tim...

I just received a shipment of Tim's Dies! THEY ROCK!

You want to see what you can do with these dies? Well Tim just posted on his blog 4 videos of his Dies and what some of the possibilities are. Check it out HERE!

So enjoy the experience, learn something new and wish me luck - I hope that my application is accepted and that in June I am New Jersey bound!

Have a good one...

Jenn

We're Open!

The Scrapbox is Open this Saturday, April 3 from 9am to 6pm!

We are having the Bunny Hop Coffee Crop, from 9am - 6pm! We still have a few spaces available even if you wanted to come by to crop! Just call us at the store at 613-745-2215.

If we don't get to see you, we hope that you have a safe long Easter Weekend!

Jenn