Win a Heritage Scrapbook Kit & ancestry.com 7 day subscription

A lot of our fond memories surround those fun times with family members. I can think of some back in my childhood of driving to visit my grandparents, aunt, uncles or just spending time with my own parents. I loved hearing them tell stories of the depression, of learning their skills for their careers, and of fun mischievous stories of pranks they played on each other. This scrapbook encourages you to look into your past, look into your ancestors and learn more about where you came from and who is in your past. You never know, you might be related to someone famous! So to help you do this, this kit also includes a Free 7 day subscription to ancestry.com . Ancestry.com will allow you to explore over 5 billion historical records.

So to enter to win this Scrapbook I need you to do 2 things!
First, I would love to be able to share in some of your fond memories. Leave a comment in this blog telling me some of your favorite family memories. Make sure you also "sign" it with a link to your facebook so that I can add your name to the drawing.

On Saturday, February 25th a random drawing will take place. The winner will be announced on my Facebook page ( facebook.com/stormgazerdesigns ) and their memory repeated.

Once done ,hit the share button located here: Click Me! so your friends can join in also!

Becca's Sugar-Free Funnel Cake Recipe

Ingredients

Vegetable Oil

2 eggs

1 1/3 cup milk

7 Tablespoons of Spelenda

2 1/3 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon organic vanilla extract

1 large ziplock bag

Directions

• Find a large skillet and fill with about an inch of Vegetable oil and have it start heating (I use medium heat)
• In a mixing bowl mix together the eggs and milk first, then add in each ingredient and mix while adding. 
• Test the skillet oil by tossing a pinch of flour into it, if it sizzles a slow sizzle and doesn't pop it's perfect. If it pops, turn down the stove top heat a little and wait a few minutes. 
• Scoop all of your batter mixture into the ziplock bag and cut a tiny corner out.
• Have a bowl sitting to the side to put this bag in with the cut corner facing up for while you cook the funnel cakes. 
• Slowly squeeze the batter out of the corner and make a swirly criss cross motion to design your batter in the oil. 
• Let it heat for about 2 minutes (will turn a golden brown) with tongs turn them over to cook on the other side about an additional 2 minutes. 
• Place out a plate or baking pan with a couple layers of paper towels to put your cooked funnel cakes in. 
• Once they look nice and golden scoop them out with the tongs and place to the side to cool.
• Grab the ziplock back and squeeze out a few more designs into your pan and continue until you use it all up
• I usually do a few big ones and then a few smaller ones if little kids will be eating these. the thinner the "strand" the crunchier it will be.