Create a "fantastic" look with PAPER PIECING.

Learn how to paper piece on your projects at the next LAVENDER SENTIMENTS CLASS June 10th at 6:00pm. Paper piecing is very easy and gives your images a completely different look than any other. I personally think it creates that "printed" look as if it wasn't even hand made. You know, it's those cards you get and you think, "Did she MAKE this?!"


I couldn't resist using this plaid paper for this project. The minute I saw the paper I saw an adorable skit. Grabbed a few stamps and there we go! I absolutely LOVE the phrase of this stamp... "You look fantastic!" inside reads... "Now you say it back to me." he he he... love it!


In the class you will make two cards with a similar layout but different stamps. The goal is to learn how to take a layout and "flip it." The class is only $12 and you will make two cards. Remember, even though that seems like a ton of $$ for two cards, you are getting hands on experience with one on one training with this technique. Plus all supplies (other than your personal basic tools such as adhesives, scissors, and cutter) are included in this price. AND you recieve a 10% discount off any product you may want to purchase while attending the class.


Register for this class by contacting Lana at Lavender Sentiments Scrapbook Store located next to the Spaghetti Shop on Charlestown Road. Her phone number is 945-0790.


It's been awhile since I've shared a recipe. Some of you have told me personally this is a fun part of my blog. Thanks for letting me know you enjoy it. I REALLY appreciate you! If you have a chance, how 'bout shooting me an email with one of YOUR fav dishes? I know my family would really appreciate it. I just love sharing recipes with people I personally know. This has been a main source of my cooking habits. Tried and true, ya know? So here it is...


PORK CHOP AND POTATO BAKE
4 to 6 pork chops
veg oil (I used olive oil.)
dash of seasoned salt (I used Accent.)
1 can Cream of Celery
1/2 C milk
1/2 C sour cream
1/4 tsp pepper
1 (24oz) bag of frozen O'Brien or regular Hash Browns, thawed (I used 1/2 (36oz) reg hash browns.)
1 C shredded cheddar cheese
1 (2.8oz) can of Durkee French Fried Onions

Brown chops in oil. Sprinkle seasoned salt to taste and set aside. Combine soup, milk, sour cream, pepper, and 1/2 tsp seasoned salt. Whisk mixture together well. Stir in potatoes, 1/2 C of cheese, and 1/2 can of onions. Spoon into a 9x13" pan lightly sprayed with nonstick spray. Arrange chops on top. Cover. Bake 350 degrees for 40 minutes. Uncover and top with remaining cheese and onions. Bake uncovered 5 more minutes.