What's cooking?

Another recipe from pinterest.com.  Slow Cooker Pullled Pork...a can of root beer, a hunk of pork shoulder and a bottle of BBQ sauce.  Super easy to throw together in the morning and come home to a delicious warm meal.  Another Two Thumbs Up from my boys :)  And a small perk for them, we bought a 2L bottle of root beer so we had root beer floats with the pulled pork sandwiches...YUM!!!

image from bubblecrumb.com

February Scrappy News

Can you believe it’s already February?  I sure as heck can’t and even with the extra day, this month is just going to fly right by too.  I have 3 weekend events this month…one down and two more to go.  If you were at Ready Set Crop with me, Welcome to my monthly newsletter.  The other two crops I will be at are Cool Crops Andover (Feb 17 -19) and Beth & Theresa’s Westboro Crop (Feb 24 – 26).  Let me know if there’s anything you’d like to see me carrying or if you’d like to special order anything…I can get my hands on most anything ;)

Monthly Day Crops – Jean and I will be starting up our monthly day crops starting March 24 at a brand new location, the Prindle Conference Center in Charlton, MA.  It’s a beautiful location and much bigger than our previous one.  Crop fee is $40 and the crop runs from 9am to 9pm.  Included in the fee are goodies, prizes, make-n-take (sometimes a project, other times a 2 page layout), lunch and dinner.  Email me if you’d like to reserve your seat.  Dates are 3/24, 4/21, 5/19 and 6/23.

Weekend in Westboro – We are also returning to the Doubletree Inn in Westboro, MA for our Weekend in Westboro, September 28 - 30.  Email me (sluvs2skrap@yahoo.com) for more info and a registration form.   Registration is now open!!!

Bulk Buys – Last month’s Bazzill Buy and Copic Club were a big hit.  However, I do still have 2 spots left for the Bazzill and 1 spot left for the Copic Club.  Email me if you’re interested.

Time2Scrap Blog – I have been trying to be diligent about updating my blog.  Some days I don’t get to it but I do try my best.  On there are my newsletters, details on buys, calendar of events and other misc items.  I do however want to draw your attention to the challenges and recipes I post to my blog.  The challenges are ones that I find interesting and help push me to scrapbook at least a layout a week.  The recipes are my tried and true recipes…quick and easy ones that I make for my family.  Head over to my blog and check it out if you have a moment. ;)

Last but not least, if you haven’t yet, LIKE Time2Scrap on facebook. 

What's Cooking?

I hopped onto the Pinterest.com bandwagon over Christmas and am hooked.  I love that I can bookmark recipes, links, etc by image.  It makes it so much easier to find my links and recipes.  There is also no point in pinning and then not trying the recipes so I'm also slowly working my way through the recipes I have pinned.  If you are on pinterest and would like to follow me, click on the button to the right --->

The first recipe I tried was the Slow Cooker style Baked Potato Soup.  Super easy and super yummy.  I made ~half the recipe...whatever potatoes I had left of a 5lb bag, 48oz chicken broth, 1 block of 1/3 less fat cream cheese, less salt...you get the idea and it was delish!  Both boys gave it two thumbs up :)  Enjoy!

Image from MamaLovesFood.com

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced 
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt 
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.