It's HERE!!!!!

The new catlog is here, and I have tones in my hot little hands!!!!  If you would like one, please let me know.  If you have purchased from me, they are free, just pay the shipping, (or come by and pick one up!!!!)  if you are not yet a current customer, they are $10 shipped.  Great catalog....they get better every year.....and yes, they did bring back Christmas!!!

Here's some of the fun things we have done this winter in our Stamp Group.....

And some more...think we had an animal theme going here!!!!  

Zoo Babies

This is one of my favorite sets....works for baby's birthdays...or just for FUN!!!!

Pink and Pretty.....some swaps from my card group a few months ago!!!!

Love these also!!!!

Tuscan Splendor Spinach Braid

1 can Crescent  Recipe Creations seamless dough sheets

1/3 C black olives pureed

1 box (9 oz) frozen chopped spinach

1/2 C crumbled goat cheese

3/4 C julienne cut sun dried tomatoes in oil, well drained

1 egg

1 tsp water

Heat over to 350.  Unroll dough.  Place on ungreased cookie sheet.  Press into 12 X 9 inch rectangle. Spread olive in a 3 inch strip down center.  Top with cheese, then tomatoes.  With scissors, cut diagonal cuts, 1 inch apart on long sides of dough to within 1 inch of filling.  Alternately cross strips over filling Turn ends of braide up and press to seal.  In small bown beat egg 

It's My Party Designer Paper Stack

Just ordered this paper....it is so springy and yummy!!!!

OOOPPPSSS   Found a few more Fall cards....just love fall colors!!!!!

Sticky Chewy Chocolate Pecan Rolls

1/4 C. packed brown sugar

1tsp. ground cinnamon

1/4 C. softened butter

1/2 cu; chopped pecans

2 TBL. sugar

1 can crescent dinner rolls

1 Tbl. butter melted

1/2 C. milk chocolate baking chips

Heat oven to 375F.  Mix brown sugar, 1/2 tsp. cinnamon, 1/4C butter.  Spread mixture in bottom and sides of 8 nonstick muffin cups.  Sprinkle each cup with 1TB. pecans.  Mix sugar and remaining cinnamon, set aside.  Unroll dough, press to form 12 X 8 inch rectangle.  Brush with melted butter.  Sprinkle with sugar mixture and chocolate chips.  Start on one short side, and roll dough tightly, pinch to seal.  With a serrated knife, cut 8 slices.  Place cut side down over pecans.  Bake 15-20 min.  Immediatly turn rolls upside down onto serving platter...Yumm!!!

Sale-a-Bration is Here!!!!!

Sale-a-Bration is here!!!  Love this time of year...love giving away FREE product...and this year is a really good one!!!!

At least we are past Halloween, I think....here's some Thanksgiving cards from Stamp group!!!

Just a few more!!!!  I think we are thru Thanksgiving!!!!

Glaze for Chocolate Pumpkin Cake

Place 4 oz. of chopped bittersweet chocolate, 1 TBL cold unsalted butter, and 3 TBL corn syrup in a medium heatproof bowl.  Bring 1/2 C. heavy cream to a boil, pour over chocolate, let sit for 3 min.  Gently stir using a wisk until smooth.  Let sit 3-5 min, to thicken.  Pour onto center of frosted cake, and smooth to edges allow the glaze to drop over the sides.  Enjoy and Bon Apetite!!!

Honeycomb Embellishment

These are just the cutest things to give dimension to your projects...and they work so well with the new little chick Sale-a-Bration Set.

Well...I thought I had posted all the Fall Cards...but came across a few more.....Love that truck set!!!  so much you can do with it!!!

And a few more!!!!

Frosting for Chocolate Pumpkin Cake (see previous post)

Beat 6 Oz. softened Cream Cheese, using mixer set at Med-High speed, until fluffy.  Add 1 1/2 C. Confectioners sugar. 2 1/4 tsp. cocoa, 1/4 tsp cinnamon, and 3/4 tsp vanilla, and beat on low speed until combined well.  In separate bowl, beat 1 1/2 C heavy cream and 3/4C confectioners sugar and scant 1/4 tsp orange food coloring on med-high to form soft peaks.  Fold whipped cream into cream cheese mix until well combined.  Spread 1C. frosting between the 2 layers and use the rest to ice top and sides. Chill 30 min, then Glaze(see next post)  

Flowering Flourishes

This is my go-to set if I need a background or something to hide an OOPPSS!!!  Love it!!!!

Last of the summer goodies!!!

And a few more......I am so far behind,.....have some really cute Christmas ones...trying to get caught up!!!

Here is a fantastic recipe./....I loved making this, and loved eating it even more!!!  I will post over the next 3 postings...as it is a bit involved!!!

Chocolate Pumpkin Cake

1 1/2 C. flour

2/3 C. cocoa

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 C. buttermilk

1 C. canned pumpkin

2 tsp vanilla extract

3/4 C. butter-softened

1 C. dark brown sugar

1 C. granulated sugar

3 large eggs

1 egg yolk 

Line bottom of 2-8 inch cake pans with parchment paper, and lightly butter. Sift flour, cocoa, baking powder and soda, and salt together.  Stir buttermilk, pumpkin, and vanilla together in small bowl.  Beat butter and sugars using electric mixer on medium till light and fluffy.  Beat in eggs.  Reduce speed and add flour and buttermilk mixture alternatly in thirds.  Pour batter into pans.  Bake about 35 min, and until tester comes out clean.  Cool completely before icing.

Will post frosting in next post!!!  

To You & Yours Shaker Card Kit

I love this Kit....shaker cards are so much fun...we will be doing a class with this, this month.....can't wait!!!

Actually the class was supposed to be tonight....but with this blizzard, I don't think the roads will be plowed....so we are rescheduling to next Tuesday.....

Finishing up the Summer Swaps and group projects!!!!

I guess the theme this day was "Butterflies"!!!!!

Havinb B-fast for dinner tonight..not this recipe....but another egg one!

Saturday Brunch Egg Casserole

10 slices white bread

1/2 lb. grated sharp white cheddar cheese

1/2 lb sliced muenster cheese

1 lb bacon, fried crisp, chopped

6 whole eggs

3 C. milk

1/2 tsp salt

Grease 9 x 13 pan with Pam.  Layer bread cubes, then grated cheese, then sliced chees, then bacon.  Beat eggs, salt, and mile and pour over layers letting it seep in.  Cover and let set in fridge for 12 hours.  Bake covered with foil at 350F for 45 min.  Uncover and bake for 15 min. more.  Let set 5-10 min.  then cut and serve.  Enjoy and Bon Appetite..