January Scrapbook Club: Laughing Lola

Our Scrapbook Club meets once a month on a Friday evening, and each month we made three two-page layouts.   January's layouts will be made with the Lola papers, and they have been fun to work with - love the colors!   Laughing Lola has two exclusive colors of card stock you can only get with the paper pack or workshop kit, Laughing Lola Gold and Laughing Lola Purple, and I'd love to be able to get my hands on extra Lola Purple; it's so bright and colorful!

This first layout shows off that gorgeous Laughing Lola Purple (I would call it fuchsia or magenta!

This layout is straight by the book - it's the Lola Workshop Kit layout and using the stamp set.  The colors in this photo aren't true, but we stamped with black on the Lola Gold paper for the "U R" and "Amazing" title.

This layout is vivid and cheerful.   I added Lagoon and Gypsy card stock.   It was inspired by CTMH Consultant Famida Ahmad.

Products used:

Laughing Lola Papers and Stamp Set
Laughing Lola Complements
Black Stamp Pad
Laughing Lola Assortment
Teal Base and Bling Jewels
Make It From Your Heart Volume 2
Magic
Lagoon and Gypsy Card Stock
Black Hemp
CTMH Artbooking Cricut Cartridge

Shop for all these products on my website!

Contact me if you'd like to join us for January Club to make these pages:

Baked Potato Soup - Perfect for Chilly Days

I served baked potato soup at my Sparkle & Shine Workshops, and I've had requests for the recipe - here it is:

Baked Potato Soup - Customers' Favorite!

6 large baking potatoes, baked
1 cup butter or margarine
1 cup flour
9 cups milk (I use skim, the original says whole)
3/4 tsp. salt
1/2 tsp pepper
3 cups grated cheddar cheese
18 slices bacon, cooked and crumbled
1/2 to 3/4 cup diced onions
12 ounces sour cream

Scoop pulp out of baked potatoes and set aside, throwing away skins.   In a large pan, melt butter on medium heat.   Whisk in flour until smooth, then slowly whisk in milk until it's smooth.   Stir continuously on medium heat until thick and bubbly.   Add the potato pulp, the cheddar, bacon and onion, plus the seasonings.  Stir until the cheese has melted and the soup is warm.   Add the sour creem and stir.  Transfer the soup to a crockpot.   This recipe fills a 6 quart crockpot.   Yum!