Friday, November 5, 2010

Where Do You Keep Your Favorite Recipes?


I made another coaster card journal but this time its made to hold favorite recipes.  Its for a someone in a Group I belong to but she has no clue that its for her.  I will be mailing it to her very soon.  The cutest thing about this book is the stamp I used called Chef Gilli by Gilli Designs.  The recipes element I had in one of my Digi Scrapbook Kits.  I printed it out and then covered the whole thing with Diamond Glaze.  The green bling are homemade and from my stash.  And the ribbons just add a little whimsy.  As an added bonus I wrote a quick and easy recipe on the first page of the book.  I thought you might like the recipe too!


O 1  14oz. can Ocean Spray Jellied or Whole Cranberry Sauce

O 1  12oz. bottle Heinz Chili Sauce

O 1  2 pound bag frozen pre-cooked, cocktail sized meatballs


Combine sauces in a large saucepan.  Cook over medium-low heat, stirring until smooth.  Add meatballs.  Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 30 appetizer servings.

SLOW COOKER PREPARATION:  Place meatballs in a slow cooker.  Combine sauces and pour over meatballs.  Cover and cook on high.

Gilli Recipe Book


  1. Oh How Cute! Your meatball recipe sounds delicious and I know my boys would love it!! I am saving it for another day! *Hugs*

  2. What a fun gift to make! Great job!

    Judy Garrelts

  3. Fran! I am just tickled that you'll be sharing more of your fabulous projects with us...and this one really, really is fabulous!

  4. great job, you gave me a great gift idea to make for a few of my friends.

  5. is so beautiful, much more so in person. Thank you so much. I will treasure it forever. How did you make the dew drops, they look so smooth and perfect?

  6. WONDERFUL project! Perfect kind of gift!

  7. This is absolutely adorable Thank you for posting this. Mahalo


Thank you so much for taking the time to comment on my Post. I so appreciate your compliments and hope you will come back soon.
Hugs, Fran