The photos above are the cowboy items by Moxxie and the beautiful Bittersweet papers by BasicGrey. Next things on the horizon for Scrapbook Generation include the MVP sports collection by We R Memory Keepers. This group features double-sided papers which can be adapted for any sport, and lots of matching embellishments. Later this week, we're also getting the Summer Soiree and Kraft Kuts collections by Fancy Pants. Allison is on the Fancy Pants Design Team and receives their new goodies in advance of the products being available to stores, and she's been telling me how great both of these groups are! The Kraft Kuts series is mainly die-cut papers, but also has regular papers and die-cut accessory sheets. Also be on the lookout for the new Garden Grove collection by Scenic Route, and the Butterfly Kisses, Snips and Snails, and Happy Bird-Day collections by Three Bugs in a Rug!

I took the April/May newsletter to the printer last week, and we have some great things planned the next two months, including a special celebration for National Scrapbooking Day. I'll give you a heads-up as soon as we get it back and get it mailed.

And as I promised, here's the fruit salsa and cinnamon chips recipe we featured at our Polynesian Paradise retreat last weekend! You can use other fruits, like raspberries, if you want to.

Ingredients:
2 kiwis, peeled and diced
2 Granny Smith apples, peeled, cored, and diced
1 lb. strawberries, diced
2 large cans crushed pineapple, well-drained
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (I used raspberry)
10 (10-inch) flour tortillas
butter flavored cooking spray
cinnamon sugar (mix cinnamon with white sugar to your own taste)

Directions:
Thoroughly mix the fruits with the sugars and preserves. Cover and chill in refrigerator at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray. Cut tortillas into wedges and arrange in a single layer on large baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray. Bake 8-10 minutes. Allow to cool 15 minutes. Serve with chilled fruit salsa.