Friday, August 30, 2013

In Color 2013-2015 Classic Stamp Pads

2013-2015 In Color Pads...$5.95 each 
I am in love with this years In-Colors...they are all just so very yummy...... Let's see we have Strawberry Slush, Pistachio Pudding, Crisp Cantalope, and Baked Brown Sugar...the foody ones that you will be eating in your Coastal summery is that!!!!!

This is my August Technique Clubs project.  We did a technique called Triple Time Stamping....very elegant yet easy to make card!!!!  Hardest part is cutting the paper!!!!  Our September technique will be me if you's like to join us...This class is filling up fast, if it gets to full, I may be adding a second offering!!!

It's summer, and HOT, and time for easy, cool recipes....Her is a super yummy dessert!!!!

Oreo Icebox Cake
90 Oreo Cookies (Original or Double Stuff)
3 (12 oz) tubs of cool Whip, thawed
1 1/2 -2 cups milk
Chocolate Sauce, if desired
Dip 30 Oreo cookies in milk, one by one, and lay flat in a 9 x 13 pan.
Spread one tub of Cool Whip over cookies, repeat this process 2 more times, finishing with Cool Whip on top.  
If desired drizzle with choclolate sauce and crushed Oreos.
Cover and chill for 6 hours or overnight.  Yummy...Bon Apetite!!!!

Friday, August 16, 2013

1-1/4" Burlap Ribbon

1-1/4" Burlap Ribbon 132140 $7.95  5 yds.
Those of you that know me...know that I love shabby chic', and earthy this ribbon is just for me!!!  It is a nice weight, and the ends are it won't frey!!!!  I love it!!!

Here are some cards that we did a while back for a Yellow Swap with RMI....Love yellow!!!

Here's a yummy summer-time dessert!!!  

Mai Tai Cocktail Pie
1- Refrigerated Pie crust, softened
2 C. Mango Sorbet, softened
1C. coconut sorbet, softened
2 containers(6 oz) Pina Colada Yogurt
Heat oven to 450F.  Place pie crust in 9" pie plate.  Press crust into plate.  Bake 9-11 min.  Coll 1 hour. Mix sorbets, yogurt until blended.  Spoon into crust.  Freeze uncovered until firm.  Let stand at room temp 10 min before cutting.  Enjoy and Bon Apetite!!!!

Friday, August 2, 2013

New Color Coach

With the change in colors this past catalog.....this is a great tool to have on hand!!!!  I love mine, and come up with combinations that I didn't think would work...but the swatches are big enough for you to actually see them!!!

I'm not sure where these came from...I think they were Inkslinger projects from a while back....I have a huge stack of projects on my desk!!!!  Will work on getting more out to everyone!

Here's a great little Pork Chop recipe....we don't have them often in our house...but when we do, I like them to be moist!!!!

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner
1 lb. potatoes (about 3 small) cut into 1" cubes
1/4 C/ Italian Dressing
4 bone-in pork chops(1-1/2lb.)  1/2 inch thick
4 tsp.  Dijon mustard
1/2 cup Shake & Bake for pork
1/4 tsp dried rosemary leaves crushed
2 C.  hot, cooked baby carrots
Heat oven to 375F.  Toss potatoes with dressing in a glass bowl.  Microwave on high 7 min.  Spread chops with mustard.  Mix coating mix with rosemary. Dip chops in and turn over to evenly coat.  Place in center of foil-lined 15X10" pan, surround with potatoes.  Bake 30 min.  serve with carrots.