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Chelsea's Book

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Chelsea's Book - Page Text Content

FC: Recipes For A Happy Life

1: A Special Recipe Written for Chelsea Take a large pot and put over medium heat. Fill half with Love. Add a lot of Happiness. A dash of Forgiveness. One dozen cups of Hope. A dab of Tears. A whole lot of Caring. Millions of Kisses. Squeezes as needed. A load of Dreams. A pinch of Luck. One world of Health. Let simmer until bubbles form. Remove the lid and let the Memories flow. Most important, Pray daily, Hug often, Always forgive. Love, The Ladies Who Love You Most

2: Cream Cheese Sausage Dip Holly Daley 3 bars cream cheese 1 lb hot sausage 1 can Rotel 1/4 C chopped cilantro Tortilla chips Brown sausage and drain. Combine all ingredients in crock pot. Stir every 10-15 minutes until dip is at serving temperature. | Baked Brie Kelly Dickerman 1 package frozen pastry puff (thawed) 7-8 oz brie wheel cracker of choice Preheat oven to 425 degrees. Grease cookie sheet and roll out pastry slightly with a little flour. Place the puff pastry on the cookie sheet with the Brie in the center and bundle the Brie. Bake 20-25 minutes.

3: Black Bean & Corn Salsa Erika Martin 1 can black beans, rinsed and drained 1 can white and yellow corn, drained pickled jalepenos, chopped 2 Roma tomatoes, chopped 1/2 onion, chopped 1 bell pepper, seeded and chopped cilantro, chopped 2 cloves garlic, minced juice of 1 lime salt and pepper to taste Mix all together, let sit. Serve with chips.

4: Queso Whitney Reid 1 lb (16 oz.) Velveeta, cut into 1/2" cubes 1 can (10 oz.) RoTel, undrained 1 C steamed broccoli 1/2 lb ground beef | Ham and Cheese Rollups Nannie 1 pkg refrigerator Crescent rolls 1/2 C chopped ham 1/2 C grated cheese Mustard Spread each roll with mustard, ham, and cheese. Roll up and bake at 350 degrees until brown. Note: You may add anything else you might like on this.

5: Fried Okra Nannie Buy the frozen breaded okra. You can deep fry for extra crispy and shape. Parker likes the pan-fried. Put in hot oil and turn when brown. | Yellow Jello Tara Hutchinson 1 large can pears 2 oz box lemon Jello 1 3oz cream cheese 1 cup cool whip Drain pears and keep 1 cup pear juice. Bring juice to boil. Add Jello. Dissolve Jello. Cool for a few minutes. Add cream cheese and pears. Put in blender and blend well. Fold in cool whip. Pour in desired dish and chill.

6: Saucy Potatoes Tara Hutchinson 8 potatoes, peeled, boiled, drained & sliced 1 3 oz cream cheese 1 8 oz sour cream 1 8 oz Cheez Whiz 1 can cream of mushroom soup 1/8 t season salt Heat all ingredients (except potatoes) until bubbly. Pour mixture over potatoes in a casserole dish. Bake at 350 degrees for 20-25 minutes.

7: Donna's Chicken Tortilla Soup Lacy Mulkey 1 C onion, chopped 4 cloves garlic, minced 2-4 Anaheim or Poblano peppers, seeded & chopped 1 T cumin seed 2 T cooking oil 1 1/2 C corn 3 medium tomatoes 2 cans chicken broth (3 1/2 cups) 1 1/2 C coarsely shredded chicken 1 1/2 C cilantro Tortilla chips Monterey Jack cheese Add one can black beans, drained. Saute first five ingredients, add the rest!

8: Tortilla Soup Jessie James In a crock pot combine: chicken broth roasted chicken 1 can corn 1 bottle green salsa 1 can pinto beans 1 can black beans 1 can hominy 1 can chopped jalepenos cumin, to taste Let simmer. Add avocado, sour cream, tortilla crisps on top when serving. | Potato Soup Tara Hutchinson 1 32 oz pkg frozen hash brown (thawed) 7 C chicken broth 10 oz pkg frozen broccoli 10 oz pkg frozen corn 1/2 - 1 onion, sauteed Simmer above ingredients for 30 mins. Add: 2 cans cream of chicken 2 C milk Simmer and cook until all dissolved. Remove from heat. Add 16 oz Velveeta, cubed. Stir until melted. *I add a little more Velveeta and 1 or 2 cans New Potatoes, cubed.

10: Spinach Salad Erika Martin Spinach Strawberries Gorgonzola Chopped candied walnuts Balsamic vinaigrette Wash spinach & toss with dressing. Add cheese, sliced strawberries and walnuts on top. Just like Blu :)

11: Tortellini Salad Jessie James Cook cheese tortellinis and let cool Lightly add olive oil Mix in: chopped kalamata olives, chopped onion, artichoke hearts, cherry tomatoes salt & pepper to taste Can add pepperoni for protein.

13: Chicken & Couscous with Chickpeas & Apricots Erika Martin 4 boneless, skinless chicken breasts 1/2 C all-purpose flour 1/2 C olive oil 1 red onion, thinly sliced 1 can chickpeas 1 C dried apricots, coarsely chopped 1 C couscous 3 garlic cloves, minced 1/2 t cinnamon 1 C orange juice 3/4 C low-sodium chicken broth Pound chicken breasts to thin them to 1/2" & dredge through flour. Heat 2 T oil in skillet over medium-high heat. Cook chicken breasts in the skillet until well browned on the first side (~7 min). Flip chicken over, reduce heat to medium and continue cooking all the way through. Transfer to a plate. Add 1 T more oil to the skillet and return to medium-high heat. Add onion & cook for 5 min. Stir in couscous, garlic & cinnamon & cook until fragrant (30 sec). Stir in 3/4 C OJ, broth, chickpeas and apricots into the skillet & scrape up any browned bits. Bring to a simmer, cover & remove from heat until liquid is absorbed (5 min). Whisk remaining 5 T oil, remaining OJ & pinch of cinnamon together & drizzle over the couscous & chicken before serving.

14: Red Shrimp & Penne Lindsey O'Neal Penne Pasta Shrimp (precooked) Cajun Spice EVOO Paprika Kosher Salt Pesto Diced tomatoes Lime Juice Cook the pasta as directed. Meanwhile, toss shrimp with EVOO & spices. Bake at 350 degrees till heated. Serve shrimp on pasta with lime juice, pesto & tomatoes.

15: Grilled Chicken Skewers Holly Daley Red pepper Green pepper Tomato White onion 1/2 C soy sauce 1/2 C lemon juice 1/2 C vegetable oil Chicken breasts Pepper Lawry's Garlic Salt Skewers White Rice | 1. Combine soy sauce, vegetable oil, lemon juice in a gallon size Ziploc bag. 2. Cut chicken breasts into small pieces into small pieces & put in the bag. Allow to marinate for several hours. 3. Prepare skewers to your liking. Sprinkle skewers with garlic salt & pepper before grilling. Grill for 15 minutes on each side over medium heat, rotating often. 4. While the skewers are grilling, steam the white rice. 5. Serve grilled skewer over a bed of white steamed rice. Add soy sauce, if desired.

16: Chicken Tetrazzini Kelly DIckerman 1 stick of butter 1 can cream of mushroom; 1 can cream of chicken soup 2 C chopped chicken 1 can mushrooms 1/2 pint sour cream 1 bag mozzarella cheese 1 bag of noodles/spaghetti Cook noodles. Melt butter in skillet & add soups & mushrooms. Remove from heat & add sour cream & chicken. Add drained cooked noodles to skillet. Mix well & add to a greased casserole dish. Top with mozzarella. Bake for 45 minutes at 350 degrees.

17: Baked Ziti Emily Gantz 4 C uncooked ziti 1 jar marinara 1 14.5 oz can diced tomatoes, undrained 6 oz cream cheese 3/4 C sour cream 8 oz shredded mozzarella 1/3 C grated parmesan | Preheat oven to 375 degrees. Cook pasta on stove & drain. Add sauce, tomatoes & cream cheese to pan. Cook on medium heat for 4 min or until cream cheese melts, stirring frequently. Return pasta to pan & mix. Layer 1/2 of mixture in a 9x13 baking dish. Cover with a layer of sour cream. Layer 1 C of mozzarella. Repeat layering with mozzarella and then parmesan on top. Bake 20 minutes or until heated through.

18: Mexican Pasta & Beans Kristin Dunn 2 t vegetable oil 1 chopped onion 2 cloves minced garlic 1 can stewed tomatoes 3/4 C salsa 1 t cumin 1 t chili powder 1/2 t oregano 1 can pinto or black beans, drained 1 can corn, drained 6 ox shell pasta (I use way more :)) Shredded cheddar cheese Spray skillet with PAM & add oil. Saute onions & garlic for 5 min. Add tomatoes, salsa & spices & bring to a boil. Stir in beans & corn. Stir in cooked pasta. Heat thoroughly & sprinkle with cheese. It helps if you cover the skillet to make the cheese melt!

19: Miss Piggy Surprise Danielle Sherwood Whole Chicken 5 C water roll of biscuits 1 can of mixed veggies pie crust Boil chicken for about an hour. Take chicken out. Keep about half of the water (minus any "gunk") & use as "chicken juice." Wait until the chicken isn't super hot & cut it up into bite size pieces & put it to the side. Turn the stove back on to reboil the "chicken juice" Open the biscuits & use about 1/3 to roll into 1" bite size balls. Add bite size dough balls to the boiling chicken juice. After the biscuit balls have puffed up just a little bit, add back in the chicken bites and the drained can of veggies. Spread the pie crust into a pie dish. Pour the chicken juice, veggies, biscuits bites & chicken into pie tin on the top of pie crust. Roll the biscuits into thin strips to spread over pie in strips perpendicularly. Cook in the oven at 350 degrees until the top is golden brown.

20: Lemon Pepper Chicken Lindsey O'Neal Whole Chicken or thinly sliced chicken breast 2 lemons 1/2 C fresh lemon juice kosher salt black pepper | Preheat oven to 400 degrees Add lemon juice, black pepper & kosher salt to taste. Slice lemon in half & cook with chicken for 30 minutes

21: Heat oil & butter in 9x13 pan until melted. Mix flour, salt, ginger & pepper. Coat chicken with flour mixture. Bake 15 minutes & turn over & bake 10 more minutes. Remove from pan; drain. Line pan with foil & put chicken back in. Mix sauce & pour on chicken. Bake 15 more minutes, basting with sauce frequently. This is really good served with rice! | Honey Ginger Chicken Kristin Dunn 3 T oil 3 T butter 1/3 C flour 3/4 t salt 1/2 t ginger 1/4 t pepper 2 lb chicken tenders Sauce: 1/3 C honey 1/3 C chili sauce (like a sweet/spice sauce) 1/3 C soy sauce 1/2 t ginger

22: Tortilla Pizzas Jessie James Use any kind of tortilla. Some ideas... 1. Spread marinara, add mozzarella, chicken, roasted red peppers & mushrooms. 2. Spread pesto, add mozzarella, manchego or parmesan, onions & grilled shrimp 3. Spread alfredo, add mozzarella, cherry tomatoes, kalamata olives & prosciutto Let toast/cheese melt in the oven at 350 for about 10 minutes.

23: Orange Chicken Marinade Ashton Schoaps 2-3 oranges zested & juiced 1 T minced garlic 1-2 T fresh minced ginger root 1 C soy sauce 1/2 C vegetable oil Dash of salt & pepper Marinate 4 boneless, skinless chicken breasts for 4 hours minimum (overnight is best). Grill 8-10 minutes on each side.

25: Lasagna Whitney Reid 1 pkg lasagna noodles 1-1 1/2 jars thick spaghetti sauce 1/2 chopped green pepper 1 chopped onion 1 large container Ricotta or small curd cottage cheese 2 C parmesan cheese, freshly grated 1/2 t cracked black pepper 2 eggs 1/4 C freshly chopped parsley 3 C fancy shredded cheese 2 C mozzarella cheese 1 lb Italian sausage, cooked & chopped 1 lb ground beef, cooked and chopped 2 cans of mushroom slices Saute onions & peppers in butter or olive oil. Combine Ricotta or cottage cheese with eggs, parmesan cheese, cracked black pepper & parsley. Cook noodles & rinse in cold water, drain & separate & set aside. Preheat oven to 375. In a large deep non-stick baking pan, layer bottom with spaghetti sauce (~2 cups). Next, place a layer of noodles, then sauce until lightly covered, then a thin layer of cheese mixture, meats, onions & peppers, mushrooms & sprinkly remaining cheeses in layers, one on top of the other. When you lay your last noodle layer, place a thin layer of sauce & a thin layer of cheese over the top. Add mozzarella on top. Bake at 375 uncovered until the top is golden brown & bubbly.

26: Chicken-Fried Steak Nannie Buy the best cube steak. You may have to hand-tenderize it again as it needs to be thin, not thick. Use a mallet. It only takes a minute. Soak in milk and beaten egg mixture. Pan fry in hot oil, about 1/2 cup. Do not cook too fast, but the oil should be hot. Cook until browned and then turn. Note: Place flour mixture on waxed paper to dredge the meat and a paper plate to put the meat until ready to cook. No mess, just throw away. | Grilled Salmon Tara Hutchinson Lightly spray piece of foil with cooking spray, then place a salmon fillet. Season with garlic salt/powder, ground pepper, and lots of fresh, chopped rosemary. Place pats of butter lined down the middle of the fillet. Top with crushed, sliced, or minced garlic. Cover with fresh slices of lemon. Wrap up the foil. Grill for about 7 minutes then flip for 4 minutes, or until fish is flaky. *All ingredients are to taste and dependent upon size of fish.

27: Chicken and Dressing Casserole Tara Hutchinson 4-5 chicken breasts, cooked, cooled, cubed In a large bowl: Beat 3 eggs Then add: 1/4 tsp black pepper 1 onion, chopped, sauteed 2 cups grated cheddar cheese 1 can cream of celery soup 1 can cream of mushroom soup 1 box Stove Top cornbread stuffing mix Add chicken to bowl, mix well. Spoon in to 9x9 or 13x9 baking dish, sprayed with Pam. Bake at 350 degrees for 45 minutes.

28: Poppy Seed Chicken Ashton Schoaps 6 chicken breasts 8 oz sour cream 2 cans cream of chicken soup 8 oz Ritz crackers 2 Tbs poppy seed 2 sticks margarine Heat oven to 350 degrees. Crush crackers, add poppy seed and combine with margarine until crumbly. Press 1/2 cracker mixture in baking dish and cover with chicken mixture. Then top with remaining cracker mixture. Bake 1 hour at 350 degrees.

29: Jelly Donut Shot Kelly Dickerman Sugar the rim of a shot glass. 1 part Chambord 1 part Bailey's Bottoms up!

30: Beer Margs Emily Gantz 1 can frozen limeade concentrate 1 can water 1 can tequila 1 can beer Mix & pour over ice | Danielle's Delight Danielle Sherwood 1 part Captain Morgan Silver Spice Rum 1 part Diet Coke Pour over ice & enjoy! It tastes like sparkling vanilla coke if you mix it right. YUM!

31: Sex on the Beach Whitney Reid 1 1/2 oz Vodka 1/2 oz Peach Schnapps 2 oz Cranberry Juice 1 oz Orange Juice 1 oz Pineapple Juice | Bourbon Slushies Lacy Mulkey 1 (64 oz) container pineapple juice 1 (12 oz) can frozen lemonade, thawed 1 (12 oz) can frozen limeade, thawed 1 1/2 cups bourbon 1/4 c maraschino cherries Garnish with cherries! Stir together first 4 ingredients and 1 cup water. Divide mixture into 2 (1 gal.) Ziploc bags. Seal and freeze 8 hours. Remove from freezer and let thaw an hour. Use hands to squeeze bags until slushy. Top each serving with 2 tsp. cherry juice.

32: Chocolate Crinkles Brittanie Bailey 4 T unsalted butter 8 oz chopped semisweet chocolate chips 1/2 C granulated white sugar 2 eggs 2 t pure vanilla extract 1 1/2 C all-purpose flour 1/4 t baking powder 1 C powdered sugar, sifted Melt the chocolate and butter in a stainless steel bowl, placed over a saucepan of simmering water. Remove from heat and set aside. Beat the eggs and sugar until thick, pale and fluffy. When you slowly raise the beaters, the batter will fall back into the bowl in slow ribbons. Beat in the vanilla extract and stir in melted chocolate mixture. In a separate bowl, whisk together the flour, salt and baking powder. Add this mixture to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerated until firm enough to shape into balls (3-4 hours) Roll into 1" balls and roll in powdered sugar until completely coated. Bake at 325 degrees for 8-10 minutes or until the edges are slightly firm, but the centers are still soft. Place on a wire rack to cool.

33: Banana Blueberry Pie Brittany Bailey 8 oz cream cheese, softened 3/4 C sugar 2 C whipped topping 4 firm bananas, sliced 2 9" pastry shells, baked 21 oz can blueberry pie filling In a mixing bowl, beat cream cheese & sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for 30 minutes. Garnish with blueberries, mint & bananas before serving.

34: Brownie Peppermint Bites Kelly Dickerman Layer #1 2 oz unsweeted chocolate 1/2 C butter 2 eggs 1 C sugar 1/2 C sifted flour Preheat oven to 350 degrees. Melt chocolate & butter. Cream eggs & sugar. Add flour to chocolate mixture. Mix well. Bake in 8"x8" pan at 350 degrees for 20 minutes then turn oven off and bake 5 more minutes. Layer #2 1 1/2 C powdered sugar 3 T butter or margarine 2-3 T cream 1 t peppermint extract Cream sugar & butter. Blend in cream & peppermint. Food coloring can be added to make a holiday dessert! Spread on cooled layer #1. Refrigerate until chilled. Layer #3 3 oz unsweetened chocolate 3 T butter Melt chocolate & butter together & pour over peppermint layer. Chill. Cut into small squares.

36: Cracker Toffee Kristin Dunn Line cookie sheet with foil. Place saltine crackers lined up, edge to edge but not overlapping. Boil 2 sticks of butter & 1 C brown sugar for 3 minutes. Pour this on crackers & bake for 5 min at 400. Straighten crackers out with a fork but don't push them to the bottom. Immediately sprinkle with 1 12 oz bag of chocolate chips. Cover with foil to help melt. Spread melted chocolate all over the cracker toffee. You can sprinkle chopped nuts, toffee or peppermint bits over the chocolate to make it look pretty. Put in the fridge or freezer to harden. Break into pieces & eat a ton like we did for weeks over the holidays :)

37: Oatmeal Raisin Cookies Kristin Dunn 1 stick plus 6 T butter, softened 3/4 C firmly packed brown sugar 1/2 C granulated sugar 2 eggs 1 t vanilla 1 1/2 C all-purpose flour 1 t baking soda 1 t ground cinnamon 1/2 t salt 3 C oats 1 C raisins Heat oven to 350. In large bowl, beat butter & sugars on medium speed until creamy. Add eggs & vanilla; beat well. Add combined flour, baking soda, cinnamon & salt; mix well. Add oats & raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.

38: Vanilla Scones Ashton Schoaps 2 C all-purpose flour 1/3 C sugar 2 t baking powder 1/8 t salt 1/2 C butter, cut up 2/3 C whipping cream 1 egg 1 T vanilla extract 1 egg white 1 t water 2 T Sparkling Sugar Combine first 4 ingredients. Cut butter into flour mixture with a pastry blender or fork until crumbly. Whisk together whipping cream, egg & vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; pat into 8 1/2" circle. Cut into 8 wedges & place 1" apart on a lightly greased baking sheet. Whisk together egg white & 1 t water; brush over tops of scones. Sprinkle with sparkling sugar. Bake at 425 for 15 minutes or until golden brown. Chocolate Sprinkle Scones: Prepare vanilla scones as directed, stirring 1 finely chopped (4 oz) semi-sweet chocolate bar into the flour mixture before adding the wet ingredients.

40: Chocolate No Bake Cookies Brittanie Bailey and Lacy Mulkey 2 C sugar 1/2 C milk 1/2 C cocoa pinch salt 1/2 C butter 1 C peanut butter 1 t vanilla 3 C quick-cooking oatmeal (regular or instant will NOT work) In large saucepan, combine sugar, milk, cocoa, salt & butter & mix well. Bring to a boil & cover for 30 sec. Stir & bring to boil that can't be stirred down for 1 minute. Remove from heat & stir in peanut butter & vanilla until smooth. Add oatmeal & mix well. Let stand for 10 min, stirring occasionally. Drop by spoonfuls onto wax paper. Let cool until you can touch it, then reshape the cookies to make them more ball shaped. Let cool completely & store tightly covered at room temperature. You can also pour into a 9" pan greased with unsalted butter, let cool & cut into squares. **Must make sure that the sugar mixture boils hard for at least 1 min or it will turn out sugary instead of creamy!**

41: No bake substitutions: 1 C of flaked coconut for the 1 C of oatmeal, add some chopped peanuts for crunch, or add some milk chocolate chips after the mixture has cooled slightly!

42: Famous Pumpkin Pie Whitney Reid 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15oz) Libby's 100% Pure Pumpkin 1 can (12 fl oz) Nestle Carnation Evaporated Milk 1 unbaked 9-in (4 cup volume) deep-dish pie shell Whipped cream (optional) MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Cooks Note: 1-3/4 tsp pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

43: Peanut Butter Kisses Nannie 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup Crisco shortening 1/2 cup Creamy Peanut Butter 1 egg 1 1/4 cup flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Hershey's Kisses Preheat oven to 350 degrees Mix sugars, shortening, peanut butter, and egg. Stir in flour, baking soda, baking powder, and salt. Mix well. Shape dough in small balls (about a full teaspoon). Roll each ball in sugar. Place on an ungreased cookie sheet about 2 inches apart. Make a slight indent on the top of the ball. Use a teaspoon or your thumb, pressing slightly in the center. Bake 8 or 9 minutes. Oven temps may vary. They should be soft not hard. Place an unwrapped Hershey's Kiss on top, return to oven for 30 seconds only. Makes about 3 dozen. Note: These cookies have been in Parker's family for over fifty years. Make sure you put them in a safe place, they seem to disappear.

45: Cream Cheese Banana Nut Bread Erika Martin & Kristin Dunn 3/4 C butter, softened 1 8 oz pkg cream cheese, softened 2 C sugar 2 eggs 3 C all-purpose flour 1/2 t baking powder 1/2 t baking soda 1/2 t salt 1 1/2 C mashed bananas 1 C chopped pecans, toasted 1/2 t vanilla extract Beat butter & cream cheese until creamy. Gradually add sugar, beating until light & fluffy. Add eggs, 1 at a time, beating just until blended after each. Combine flour & next 3 ingredients; gradually add to butter mixture, beating on low just until blended. Stir in bananas, pecans & vanilla. Spoon batter into 2 greased & floured 8x4 loaf pans. Bake at 350 for 1 hour, shielding with foil for last 15 minutes to prevent browning. Cool bread in pans on wire racks for 10 minutes. Remove from pans and let cool on wire racks for 30 minutes before slicing. May substitute strawberry or peach yogurt for cream cheese if you are studying with your friends and don't have time to run to the store for cream cheese!

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About This Mixbook

  • Title: Chelsea's Book
  • Theme for Mixbook Scrapbookers
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  • Started: over 5 years ago
  • Updated: over 5 years ago

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