Well, I just finished up my first retreat last Sunday. According to several of my guests it was a success! I thank each and everyone of you who attended for a great weekend!
For those of you who couldn't come you missed out on a basketful of candy, food left and right, tons of scrapping time, and unlimited cricut usage.
For those of you who couldn't come you missed out on a basketful of candy, food left and right, tons of scrapping time, and unlimited cricut usage.
Our top cropper, Stacy B, completed 63 pages !!
WOW!!
Our Best Layout, went to Sarah D. All the layouts submitted were beautiful.
I have had several request for the recipe to the Texas Soup and Icebox Cannoli Cake, so here they are. Enjoy!!
Texas Soup
serves 12
2 lbs. ground beef
1 onion, chopped
1 (1 oz) pkg ranch dressing mix
1 (1 1/4 oz) pkgs of taco seasoning mix
1 (16 oz) can black beans, undrained
1 (16 oz) can pinto beans, undrained
1 (16 oz) can tomatoes, chopped
1 (16 oz) can kidney beans, undrained
1 (16 oz) can rotel tomatoes
2 (16 oz) cans corn, undrained
1. Cook meat and onions.
2. Add dressing and taco mix.
3. Add the rest of the ingredients.
4. Simmer two hours.
5. Add water if too thick.
6. Serve with sour cream, shredded cheese, and taco chips.
Icebox Cannoli Pie
1 (15 oz) container of lowfat Ricotta Cheese
1/2 cup powdered sugar
1 tsp. almond extract
1 envelope KNOX unflavored gelatine
1/4 cup water
1/2 cup BREYERS Vanilla Lowfat Yogurt
30 squares HONEY MAID Low-fat Honey Grahams
2 cups thawed COOL WHIP FREE whipped Topping
1. Place ricotta cheese, sugar, and almond extract in food processor container; cover and blend until smooth.
2. Sprinkle gelatine over 1/4 cup cold water; let stand 1-2 minutes. Heat on low until gelatine dissolves. pour gelatine into ricotta mixture while processor is running. Stir in chocolate chips. Fold in yougurt. refrigerate until mixture thickens, about 30 minutes.
3. Spread 2 Tbsp. cannoli cream on each of the grahams. Stack grahams; place on serving platter to make a 14-inch loaf. Frost with whipped topping; garnish with left over chocolate chips.
4. refrigerate 4 to 6 hours or overnight. Slice loaf at 45 degree angle.
Don't forget to reserve your spot for the March or August Retreat by sending in your $55 deposit and join the payment plan for $28 or $14 a month.
Crop with you soon,
Callie
Texas Soup
serves 12
2 lbs. ground beef
1 onion, chopped
1 (1 oz) pkg ranch dressing mix
1 (1 1/4 oz) pkgs of taco seasoning mix
1 (16 oz) can black beans, undrained
1 (16 oz) can pinto beans, undrained
1 (16 oz) can tomatoes, chopped
1 (16 oz) can kidney beans, undrained
1 (16 oz) can rotel tomatoes
2 (16 oz) cans corn, undrained
1. Cook meat and onions.
2. Add dressing and taco mix.
3. Add the rest of the ingredients.
4. Simmer two hours.
5. Add water if too thick.
6. Serve with sour cream, shredded cheese, and taco chips.
Icebox Cannoli Pie
1 (15 oz) container of lowfat Ricotta Cheese
1/2 cup powdered sugar
1 tsp. almond extract
1 envelope KNOX unflavored gelatine
1/4 cup water
1/2 cup BREYERS Vanilla Lowfat Yogurt
30 squares HONEY MAID Low-fat Honey Grahams
2 cups thawed COOL WHIP FREE whipped Topping
1. Place ricotta cheese, sugar, and almond extract in food processor container; cover and blend until smooth.
2. Sprinkle gelatine over 1/4 cup cold water; let stand 1-2 minutes. Heat on low until gelatine dissolves. pour gelatine into ricotta mixture while processor is running. Stir in chocolate chips. Fold in yougurt. refrigerate until mixture thickens, about 30 minutes.
3. Spread 2 Tbsp. cannoli cream on each of the grahams. Stack grahams; place on serving platter to make a 14-inch loaf. Frost with whipped topping; garnish with left over chocolate chips.
4. refrigerate 4 to 6 hours or overnight. Slice loaf at 45 degree angle.
Don't forget to reserve your spot for the March or August Retreat by sending in your $55 deposit and join the payment plan for $28 or $14 a month.
Crop with you soon,
Callie
Posts
