A Giveaway!

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As a Stampin’ Up! demonstrator I get to meet a lot of people who scrapbook, stamp, and are just generally crafty. I love that it gives me the opportunity to share my scrapbooking (thru the blog) and my stamp supplies (thru the Brookline Scrapbooking and Stamping Meetup). Stampin’ Up! offers a wide selection of affordable, long lasting products. So glad that my sister hosted a SU! party in 2003, which allowed me to meet another demonstrator and sign up!

I want to share with you guys some of the great stuff I use when I scrapbook and make cards. Pick out a stamp set, paper, inks, glue, etc valued at $15 or less. When selecting use the ‘Prefered Price’. Post a comment with what you would want to win. You can enter until 12pm on 9/29.

Check out the great products you can winin the catalog here (check out page 210) or you can sort them in the SU! store here!

Plus- this is what makes all of this even better- 20% goes to the Susan G Komen Foundation.

October is Breast Cancer Awareness Month so for the rest of Sept and all of October 20% of all merchandise from orders placed will go to the Susan G Komen Foundation.

So be sure to check out the Stampin’ Up! store and find something you like so you can enter to win!

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Porcupine Meatballs


I had a craving for porcupine meatballs on Wednesday night. Luckily, my dad wrote down this recipe along with other family ones a few years ago that I turn to every now and then. There are only 6 ingredients, including water, so I went to the grocery store on my way home from class and grabbed the 3 that I needed.

Porcupine Meatballs is a simple meal made of meatball filled with rice- making it spiky- and served with gravy over noodles. Simply put it’s an  inexpensive meal and easy to make. Plus there is a good chance you already have most of the ingredients in your cabinets like me. You can do this with beef but we try to keep it lean so we use turkey. If you use beef then adjust the gravy and rice-a-roni to match the beef flavor. This is so comforting because it is warm and filling- a real autumn/winter food. I made large meatballs to get cooking faster (too tired after a 3 hour class) but you really should make smaller meatballs. This allows the meatballs to cook faster and the rice cooks better when they are smaller.

Porcupine Meatballs

1 lb of ground turkey
1 box of rice-a-roni (I used chicken flavor)
1 egg
2 cups of water
1 lb of wide egg noodles
1 family size jar of turkey gravy

Start water on high heat to cook egg noodles until al dente.

Combine the ground turkey, rice-a-roni (including seasoning packet), and egg. Form into small meatballs (1 1/2 dia).

Brown meatballs in a skillet with oil. (You can drain off oil/fat, if you prefer). If the skillet gets too busy with the meatballs you can remove some to get enough room to brown all of them. Once all meatballs are browned, reduce heat to med/low and add 2 cups of water. Cook for 20 minutes. If the water begins to reduce too much, add a bit. When the meatballs have i a few minutes left add in the gravy.

Serve the meatballs with the egg noodles. Enjoy 🙂