Today’s Gems
May 6th, 2008I have a quick request… if you like the free stuff posted here all I ask is for you to post a comment… under the post click on the comments or no comments link and say a few words… I also need a lot of help getting the word out about this new site… so please spread the word … and help me make this blog successful… Thanks!
Today’s free stuff ….
Sunday’s Treat
May 4th, 2008I am still very new to bloggin and don’t really know what I am doing yet… not used to having to place messages in catagories and add tags and stuff… but I will get the hang of it…. I am currently busy stocking the Wraps N Scraps site with Candy Wrappers…. and will be for a bit I am afraid… I have a lot of work to do and not enough time… Here is a 5 x 7 inch card that would be great as a mini scrap page or as a formal invitation….
A Spring Flower…
May 3rd, 2008Mother’s Day Craft
May 2nd, 2008Today’s Tidbit & Free Stuff
May 1st, 2008Feeling stressed
April 30th, 2008Feeling so stressed with so much to do and not enough time to fit it all in… I have to try to concentrate on one thing at a time so I can at least try to get one thing finished… so I will not be spending time on the forums or even here on this blog… at least not for now… I will instead use my time exclusively to get the new websites up and running before I even try to resurrect this blog or visit the forums again… gotta run… Bella is crying… (boy was her nap short!)
Pink and Blue Baby Buggy Graphics
April 28th, 2008Pink and Blue Baby Buggy Graphics- These guys are a great addition to your graphic collection… perfect for showers and baby announcements. 

Chocolate Chip Cheesecake
April 28th, 2008
Ingredients
1 package DUNCAN HINES Moist Deluxe Devil’s Food Cake Mix
1/2 cup vegetable oil
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
3/4 cup mini semisweet chocolate chips, divided
1 teaspoon all-purpose flour
1. Preheat oven to 350°F. Grease 10-inch springform pan.
2. Combine cake mix and oil in large bowl. Mix well. Press onto bottom
of prepared pan. Bake at 350°F for 22 to 25 minutes or until set.
Remove from oven. Increase oven temperature to 450°F.
3. Place cream cheese in large mixing bowl. Beat at low speed with
electric mixer, adding sugar gradually. Add sour cream and vanilla
extract, mixing until blended. Add eggs, mixing only until
incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream
cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4
cup chocolate chips. Bake at 450°F for 5 to 7 minutes. Reduce oven
temperature to 250°F. Bake at 250°F for 60 to 65 minutes or until set.
Loosen cake from side of pan with knife or metal spatula. Cool
completely in pan on cooling rack. Refrigerate until ready to serve.
Remove side of pan.
Tip Place pan of water on bottom rack of oven during baking to
prevent cheesecake from cracking.
Today’s Freebie
April 28th, 2008Here is a standard open end candy bar wrapper for you to enjoy…. Perfect for a Fiesta party or maybe even for Cinco de Mayo… Busy Busy Busy… will post again later tonight to update everyone on the progress of getting the new websites online…. Just right click on the wrapper to save it to your desktop…












