And Many More

This is a great word set....covers just about everything....and I love the fonts they used!!!

Stampin' Up! is giving away to each hostess who hosts a $300+ workshop, this great Exclusive set.....can be an order up over $300, book party, regular workshop....you name it!!!  Great set!!!!  Covers just about everything!!!

Cleaning out my junk drawer and found some cards from my mail box....Love getting mail!!!!

Peanut Butter Candies

1/2 C. creamy p-nut butter

2 TBS Maple syrup

1 TBL flour

1/2 C choc. chips

1 tsp oil

In medium bowl, combine  p-nut butter, syrup and flour.  Mix well, spoon into balls.  arrange on plate lined with wax paper.  Place in freezer to set.  Melt chocolate chips and stir in oil.  Remove balls from freezer and dunk each on in chocolate to cover.  Allow to set in freezer for at least 10 min.  Enjoy and Bon Apetite!!!!  

Under the Tree Specialty Designer Series Paper

If you know me you know I have a passion for fabric and paper...and this paper is just so yummy!!!!  I'm thinkin' I need to design a project so that I can order some!!!!

Finishing up July's Christmas projects....here's the last 2....love the embossing folders that were used!!!!

Blueberry Cream Cheese Mini Pies

6 TBL flour

1/4 C. sugar

1 TBL grated lemon peel

1/4 C. butter

3/4 C sugar

3 TBL cornstarch

1 C. water

4 C. fresh or froz. blueberries

1 tsp. grated lemon peel

1 TBL fresh lemon juice

1 pkg. 8 oz. cream cheese softened

1/4 C. sugar

1 egg

1 can Flaky Grands refridgerater bisquits

Heat oven to 350F.  Mix flour, 1/4 C. sugar, 1 TBL lemon peel.  Cut in butter, until course crumbs.  Set aside.  In 2 qt saucepan, mix 3/4 C. sugar, and cornstarch.  Gradually add water.  Cook and stir over medium heat about 10 min.  Add 1 1/2 C; blueberries. Reduce heat to low.  Cover, cook about 10 min.  .Stir in tsp of lemon peel, and lemon juice.  Add remaining blueberries, stir gently and set aside.  In small bowl beat cream cheese, rest of sugar, and egg.  Set aside.  Separate dough into 8 biscuits, Split each in half to make 16 rounds.  with floured hands, flatten to 4 inch rounds.  Press each one into an regular muffin cup.  Spoon 1 tsp cream cheese filling and 2 Tbl. blueberry filling into each biscuit cup.  Sprinkle with flour mixture.  Bake 18-22 min,.  Cool.  Enjoy and Bon Appetite!!!

Teeny Tiny Wishes

Teeny Tiny Wishes Wood 128748 $36.95, Clear 127802 $26.95

This is one of my all time favorite sets...small enough to fit in many a tight spot....covers just about all occasions!!!!

Unfortunately I missed this month's Stamp Day, Steven and I had another engagement we had to attend,.....so here are some of the projects we worked on in July when we worked on Christmas!!!!  Love the embossing folders!!!

Asparagus Gratin

2 lbs thin asparagus

2 C. water

salt and pepper

2 TBL. butter

2 TBL. flour

3/4 C. Parmesan Cheese, grated

1/2 C. Monterey Jack Cheese, shredded

Adjust oven rack to upper middle position and heat broiler.  Line broiler safe baking dish with paper towels.  Snap woody ends off the asparagus, set stalks and ends aside.  Bring water to a boil in a large skillet over medium high heat.  Add asparagus ends and 1/4 tsp. salt and cook covered for 5 min.  Using slotted spoon remove asparagus ends and discard.  Add asparagus stalks to skillet, cover and cook for 2-4 min.  transfer to broiler pan, pour asparagus water into a measuring cup, add water to 1 C. mark.  Melt butter in skillet, add flour, and cook till golden brown, about 1 min.  Whisk in reserved asparagus water and bromg o a boil.  Reduce heat to med.low and simmer 3-5 min.  Take off heat, whisk in 1/2 C. Parmesan and Monteray Jack until smooth.  Season with salt & pepper.  Cover and let stand 5 Min.  Remover paper towels from broiler dish, drizzle sauce over asparagus and top with remaining Parmesan.  Broil 4-8 min.  Serve.  Yummy  Enjoy and Bon Apetite!!!!  

Label Love Bundle

Label Love Bundle  Wood 132723 $34.75  Clear 132722 $28.75

Another Great Bundle.....love those bundles!!!!

Here are a few of the projects from our June Stamp Day....fun summertime cards!!!!

Chilli Sauce

2C. sweet green peppers chopped

2C. chopped onions

24 large tomatoes peeled, cored and chopped

1tsp. ground allspice

1Tbl. salt

1 1/4 C. vinegar

1 1/2 C. sugar

1Tbl. celery seed

1tsp. gr. ginger

1tsp. gr. cinnamon

1tsp. gr. cloves

Combine all ingredients in heavy saucepan, bring to a boil, and simmer 1-2 hours till desired thickness.  Stir often.  Pack hot jars to 1/2" if top.  Remove bubbles.  Wipe rim and scrww threads...and adjust lids and bands.  Boil 15 min.  Remove jars and place on rack to cool.  Test seal.  Enjoy and Bon Apetite!!!

Chalk Talk

Chalk Talk Wood 130631 $25.95, Clear 130634 $18.95

Last month, our stamp groups swap was Red-White & Blue.....love that theme!!!!  Here are 2 of the cards!!!

Two Artist's Chilli

1TBL. Olive Oil

4 cloves garlic, minced

1 Med. rRed or Sweet Onions, diced

2 Jalapenos seeded and diced

1 lg yellow bell pepper  seeded and diced

1 med green or red bell pepper   seeded and diced

2 medium. carrots sliced

2 C. butternut squash, diced

1 med. sweet potato, peeled and diced

2 c. broth

1-28 oz. Fire Roasted Potatoes

1-15 oz can pinto, black or white beans, rinsed and drained

1tsp cumin

1 tsp chilli powder

salt and pepper

lime juice

Pour olive oil into a slow cooker.  Add garlic and onion and stir.  Add remaining ingredients/  Break apart tomatoes.  Cook on low 8 hours.  Enjoy, and Bon Apetite!!!!

Blendabilities Class

Stampin’ Up! Has FINALLY given us the go-ahead to order the Blendabilites….and so, for those of you that ordered them….I have placed that order!!!!  These are a wonderful NEW product that we are carrying…the new alcohol based sets of markers…and they are just so much fun to work with, but do require a bit of a learning curve!!!   I  have scheduled the class for them……The samples are posted below....We will each get a couple of flowers to learn the basic technique and to get a feel for the product...you can take those home to layer onto cards!!!!  Then we will make  two cards and a gift box, learning a few more tricks....  The class is scheduled for Monday, July 28 at 6:30.  The cost is $15.00, and you will be getting a set of the markers to use that night..….Those that have ordered already…I will make sure that you get a set that you don’t already have!!!! I need your paid registration so that I can order the markers by July 21, in order to get the markers back in time for the class!!!!  Seating is limited…so book your slot now!!!!  Max of 8, minimum of 3 attendies  to hold the class!   

New Catalog Blues!!!!

When the new catalog comes out, I have a list miles lone...and usually no Money......time to teach some classes so I can justify ordering some of the new product.  As soon as they tell us that the Blendabilities have come in..I will schedule a class in how to use them!

We got together last weekend to play....and this is the card I did for the swap, the theme was Red-White & Blue...can ya tell!!!!  

This was the project cart I brought to stamp day to do....unfortunatly, I am all out of sympathy cards...too much sadness going on....Love the simplicity of it....

Food time....my second passion is cooking!!!!

Cheesy Green Bean Casserole

2 - 16 oz. froz. French cut green beans thawed and drained.

1 can condensed cream of mushroom soup

1/2 lb. Velvetta cut into cubes

1 -1/2C hot water

1/4 C. butter

1 pkg. Stove Top Stuffing for Chicken

Heat oven to 350 F.  Combine beans and soup in 2 qt. casserole, top with Velvetta.  Add water to butter, in med. bowl, stir till melted.  Stir in stuffing mix just until moistened.  Spoon over bean mixture.  Bake 35 to 40 min.  Enjoy and Bon Appetite!!!