One of the things on my 101 Things list was to Create a custom recipe book. I’ve been procrastinating on this one for sooooo long because I’m never sure how I want to do it. Then I saw a post over at A Vegas Girl at Heart about her recipe book. She even shared a very cute freebie and that sparked an idea.
So I did some searching around and, after deciding I’d be using a 6×8 Sn@p binder, bought one through PaperTrenz along with some pocket pages. I also ended up buying a gorgeous digital kit – {love} my organized recipes for 12×12 pocket pages from September Blue designs.
The plan is to use a combination of these two kits to create an album of our family favourite recipes. I’m even planning to take photos of each recipe after it’s finished to add to the album. Now the long part – typing up all our favourite recipes. I’ve started, slowly.
Must say I am a little disappointed with the pocket pages. Cut my cover 6×8 and there’s a gap, same with the 3×4 and 4×6 pockets. Hubby says it’s not a big deal but I’m being a bit OCD about it 😉
So here’s my inside cover page, conversion chart (which comes in the September Blue kit) and the first divider page.
and then the first of the recipe pages. Two blank spots – one for a photo of the food and the other, no idea at this stage – a filler card, a quote, not really sure as yet.
And cause I’m in a giving mood 😉 I’m going to share the recipe above
Cheese & Capsicum roll
2 small tins diced capsicum, drained
⅔ cup brown sugar
⅓ cup white vinegar
½ teaspoon cayenne pepper
500g Philly cheese
Put sugar, capsicum, vinegar & cayenne in a small pan, bring to boil.
Bubble gently for 1 hour until jam consistency. Watch like a hawk cause it burns easily!!
Shape cream cheese into 2 logs. Pour sauce over. Chill.
Serve with crackers like Clix or something similar
