
Did I ever put this layout on my Blog? I don't think I have. I could go back and look...but of course that would be too easy. Ha! I realized today that I had intended to Blog about it but never did. My friend Lisa made this! It is about me!! How awesome is that? Last time I sang at church, I'm up there singing and I am looking around at the people in the congregation and I spot Lisa with a camera pointed at me.... so while I am still singing I am thinking ok, why is she taking my picture? A day or two later she E-mails me a scan of this layout. I was so touched and surprised that she wanted to make a layout about me and singing. How cool is that! Not to mention that she does amazing work! She totally stamped and colored most of this! Isn't that cool? She said she had seen the new Prima's paintables paper and thought she could do that with stamps. She was so right. I still look at this and just shake my head. I am so touched and amazed that anyone wants to hear me sing and then to do something so sweet. Lisa is the best!
Have you been watching premiere week? Did you see Dancing with the Stars? My husband and I looked forward to this week to see that show, the CSI's, more of the new Survivor, House and some others I'm not thinking of at the moment. Dancing with the Stars has gotten off to a great start. I can't decide who my favorite is yet. I loved watching Jane Seymour. Her dance was so beautiful, elegant and graceful. That Indy driver guy, his name is like Helio?? I thought he was really good too. We also liked the guy that is a model, Albert. He was funny and fun to watch. We kind of figured that girl that went home would be the one to go. We also liked Jenni Garth because we used to watch 90210. Sabrina, the cheetah girl was a good dancer and fun to watch but if she said "cheetahlicious" one..more... time.... I was going to seriously gag!! Do you have a favorite yet?
So next week I think my Mom and I are going to hit some antique stores. I haven't done that in the longest time and I usually love it. I also like scrap studios where people have used vintage stuff to decorate and for storage so I'd love some ways to incorporate that in mine too. I would also like to find some more stuff for our bedroom remodel to decorate with. I also think it is so cool how like Jenni Bowlin finds old buttons, trims, ledger papers etc. in the antique/vintage stores and uses those in her scrapping. Hoping to find some treasures!
Hope to work on some fall scrap related stuff this weekend. I downloaded an online class to make this cool fall banner and then the Guest Designer on The Scrapping Spot made this neat set of blocks I'd like to try. Darrel says he has some scrap post wood in the garage I can use. Looked like a quick easy project and so cute!
Hope to work on some fall scrap related stuff this weekend. I downloaded an online class to make this cool fall banner and then the Guest Designer on The Scrapping Spot made this neat set of blocks I'd like to try. Darrel says he has some scrap post wood in the garage I can use. Looked like a quick easy project and so cute!

We have a Newcomer's Get Together for church on Sunday. I get to help with dessert. I am thinking of making something fall like such as pecan bars or maybe pumpkin bars. I have a great recipe for pecan bars that I got off of the Martha Stewart website. These are SO good. You must try them. Bet it's the best pecan bar you've ever had. Here is the recipe, or check it out on the website here. Make sure and use real butter (I use salted) and make sure to not skip the step about chilling your pastry for 20 minutes. That gets the butter cold again and helps make your crust flaky.
Makes about 32 cookies
For the crust:
18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
For the filling:
18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
For the filling:
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract
Directions
Place rack in center of oven. Heat oven to 375 degrees.
To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract
Directions
Place rack in center of oven. Heat oven to 375 degrees.
To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
These are a little tedious with all the steps... but so worth it. Enjoy! Have a fabulous Friday! Blessings!







