Monday, April 22, 2013

Pretty Postage and Color Changes!!!!

The above chart is the new color line-up for 2013-2014.  Sad to see some colors go, but loving that they are keeping some of the old In-Colors.  Now is the time to order paper and when these are gone...they are gone!  Contact me today, and we will get them for you.  I do know that the Not Quite Navy paper is gone, as are the Certainly Celery re-inkers.

Pretty Postage, Wood # 123095, $11.95, Clear # 123097, $8.95
This is a great little set, especially if you are new to stamping.  These images fit the Postage Stamp you have quick little accent pieces that you can make up to use on your cards and projects.

I fell in love with a similar card in the Annual Catalog, and since I love our ribbon, and love just all came together.  Just love the look of the ribbon sewn to the cardstock.   
Going thru my mail's a great little card from Marion!!!!  Love that grass stamp!!!

Haven't done much beading lately....this is my latest creation....a little out of my comfort zone...but I saw one similar to it...and this is what I came up with.  Kinda like it.  Check it out on my Etsy shop...  Now to make a bracelet and earrings!!!  

Here's a great recipe to try for the Chicken A La King!!!!
Chicken Crescent-Topped Chicken A La King
2 TBl. butter
1 1/2 lb. boneless, skinless chicken breasts cut into bite-sized pieces
1 1/2 C. carrot strips, 
1 1/2 C, fresh green beans
1 C.  thin red pepper strips
1/2 C sliced green onions
1/2 C all-purpose flour
1/2 tsp. dried Italian seasoning
1/4 tsp.  salt
1/8 tsp. pepper
1 3/4 C. Chicken broth
3/4 C milk
1/4 C. grated Parmesan Cheese

1 (8 oz.) crescent dinner rolls
1 egg white, beaten
2 Tbl. grated Parmesan Cheese
Heat oven to 375 F. In large skillet, melt 2 TBL butter, over med-high heat.  Add chicken, cook and stir 3 min.  Add carrots, green beans, bell peppers, and onions, cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.  Lightly spoon flour into measuring cup, level off.  Add flour, Italian seasoning, salt, & pepper to skillet.  Stir in broth and milk.  Bring to a boil, stirring constantly.  Stir in 1/4 c. Parmesan cheese.  spoon into ungreased 2 1/2 qt. oval casserole.  Separate dough into 8 triangles.  Starting at short side of triangle, roll each triangle up halfway, sprinkle with 2 tabl. Parmesan cheese.  Bake at 375 F for 15-20 min. until golden brown.  Enjoy and Bon Apetite!!!

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