HOMEMADE Taco Tortilla Bowls! :)

Homemade Taco Tortilla Bowls

*Serves 6

6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars

Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.

Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.

Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

SOURCE

Link up...

your entry!!! tomorrow is the deadline so be sure to get it done before then!

JULY Challenge!

DIRTY GIRLS!!!

~ink, mist, paint, splatter, mud, mess, do whatever it is that makes you a DIRTY GIRL!!! Okay, not WHATEVER it is, but um, in the scrappy world I mean!!!

Here is how our DT got down and dirty this month!!!! xoxox

Jenny's Take:

Stacy

Norine

Laurel

Loved this challenge Mia : ) I got messy and glued my fingers to the table with this one!!

Nat xox

Cupcakes & Thunderstorms............

I had this in my schedule for July - so silly of me....so this is late! 

Well, for those who don't know me I am Natalie from the UK.  Here are some random facts about me: 

1. i love cheese  :)
2. i am a secret hoarder of things - well they might have a use one day!!
3. i really dislike black jelly babies
4. i LOVE thunderstorms and really heavy rain
5. i love to use paint in my creations
6. i was born and grew up in Scotland
7. i dream about visiting New York
8. i detest going to the cinema - it's the rustling and talking...i get like that at home too
9. i made the best lemon cupcakes last week
10. most used scrappy product: patterened papers. Who is your favourite manufacturer right now?
11. i sprayed myself in the face with ink last week :) :) :) 

And here are some of my favourite layouts:

mmmm Paint! I printed the photo onto canvas - try it!

 Love to doodle too!!

 I drool over Hambly - don't you??

 Love to collage too :) 

and who doesn't love misting and masking :) :) :) 

Thanks for reading and if you like what you see here is my blog xoxox

Oatmeal Pancake Mix to DIE FOR!

Oatmeal Pancake Mix

*Note (added 3/2011): I’ve updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it’s own right, blending the oats lends a smooth texture to the mix and finished pancakes. I’ll be doing it that way from now on!


*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

RECIPE SOURCE

Remember....

to link up your entry!!! today is your last chance to get'er done!!!!!

xoxoxox

JUNE Challenge :)

FINALLY SUMMER!

~some of us have been waiting and waiting (im)patiently for summer! Sooo, get your scrap on using whatever makes you think of summer....clouds, sun, flowers, butterflies...blue skies...I dunno what makes you think of summer, you show me!!?

Here is what the AMAZING DT came up with for this challenge!!

Norine used banners, cloud masks and photos of her favorite place and activities in the world.

Jenny highlighted a fun afternoon in flip flops at the smoothie place.




Stacy

Laurel

Natalie

Mara