Undefined Stamp Carving Kit

I was so excited when Stampin' Up! introduced this product a year ago.....My very first experience with Stamping was with handmade stamps in art Class in high school.....I still have my stamps I made...and the first few years Steven and I were married, I made our Christmas cards with my own linolium stamps!!!!  If you you need a specialty stamp that is not too intricate...this is the way to go!!!

I think these are from our October get together....I am really far behind...need to get these all posted as we are meeting again this weekend, and I haven't done November's yet!!!

Italian Pot Pie

1 1/2 lb. bulk Italian Sausage

1 med. red onion

1 med. bell pepper

8 oz. mushrooms

3 garlic cloves, pressed

1 can (15 oz) pizza sauce

1 can (14.5) diced fire-roasted tomatoes, undrained

1 pkg. refrigerated pizza crust

1 1/2 C. shredded Mozzarella cheese

1 tsp. olive oil

Grated Parmesan cheese

Italian Seasoning

Preheat oven to 400F.  Cook sausage in skillet, over med.high heat for 45 min until browned, break into crumbles. Cut up bell pepper, slice mushrooms.  Add onion, pepper, mushrooms and garlic to skillet, cook 102 min.  Stir in Pizza sauce and tomatoes, cook 1-2 min.  Cover and remove from heat.  OPlace dough onto large cutting board(do not unroll.  Slice dough in half lengthwise and then slice into half moons, for a total of 24 moons.  Sprinkle with mozzarella cheese over sausage mixture.  Arrange dough over cheese in a circular motion. Brush dough with oil.  Bake uncovered 12-15 min.  Remove skillet from oven and sprinkle with Parmesan cheese and It. Seasoning.    Enjoy and Bon Apetite!!!  

New Class series....

Using the Curly Keepsake Die....if you've been around for a while, I did one similar to this with boxes years ago....Our first one is titled Snips and Snails.  We will meet on Saturday, January 3 at 1:00.
Class is limited to 8.  Cost is $20.00 and we will be making 6 critters....I will post them as I get them done, the first, a frog is below!!! Deadline to sign up and pay is 12/26.2014.  We are filling up fast!!!!

These are great tiny gift boxes...(think little girl earrings or BonBons!!!!)  or just great for decorating!!!! 

Many Merry Stars

Love this set, and it's coordinating one, "Bright and Beautiful" in the Holiday Catalog, and the Stars Framelit Die in the Annual Catalog....Bundle them all together and I will give you free shipping...my Black Friday and Thanksgiving special.  Offer good till Nov. 30.

Under The Tree Tag a Bag Accessory Kit!

I love this kit...have ordered a couple to have on hand...I never seem to have enough tags, no matter what...and when I need them, the stores are usually all out...or the selection is just plain yucky!!!!  We will be using these in the class I am doing this month also, and as part of the class you will be getting a set!!!!  Class is on 11/19/2014 at 6:30, is for 5 Christmas box projects, cost is $20.  I must have paid registration by 11/11/2014.

Need to get these Halloween cards posted before Thanksgiving...these were from last months stamp day at Isabelle's!  So cute....

And a few more.....I'm starting to get a stack on my desk!!!!

Peter Piper picked a peck of pickled peppers.....

Pickled Peppers

Sliced jalapeno peppers

1-1/4 C. Vinegar

1/4 C. salt

1/4 C. sugar

Thinly slice peppers, seeds and all, (but not stems)into mixture.  Cover peppers with liquids completely.  Cover bottle tightly and shake well, let sit in fridge overnight.  Keep adding pappers as it gets used up!!!! Enjoy and Bon Apetite!!!!  

Four Frames

I love this bundle....It's so good to have stamps that go with your punches!!!!  So much you can do!!!!

I have a huge stack of cards sitting on my desk...I need to get them scanned...they are all just so beautiful!!!! Here are a few swap cards fro our September get together....love the colors on the top one!!!  Think I may case it for this months swap!!!!

Cleaning out my mail box from last August....here are some birthdaycards.....Love the use of texture folders!!!

Coming into the Holiday's....here's a quick and easy, yet yummy recipe for Mint Thins.....love these!!!!

Mint Thins

1 pkg. (8 squares) Semi Sweet Chocolate, melted, and slightly cooled

1/4 tsp. Peppermint extract

1 sleeve Ritz crackers (36 crackers)

1 candy cane crushed

Mix Chocolate and extract.  Dip crackers in chocolate, turning to completely coat,.  Scrape off excess.  Place crackers in a single layer on waxed paper covered cookie sheet and sprinkle with crushed candy.  Refrigerate 30 min.  Enjoy, and Bon Apetite!!!!  

2014 Holiday Supplement

I had Stampin' Up! send out a few of these to customers that ordered over the past month...if you didn't get one and would like one...let me know!  some great holiday items inside!!!

These are swap cards from last months stamp day.....lovin' the Fall colors!!!

Cheese Pizza Monkey Bread

1 Tube Grand Flaky Bisquits

5 TBL. butter

1/8 lb. grated mozzarella cheese

1/2 TBL Italian Seasoning

8 tsp pizza sauce

Any other topping you would like to add

Bundtform Cake Pan

Prep pan by spreading 2 TBL butter on pan then sprinkle with Italian seasoning.  At top of biscuit, pull apart, stuff the inside with 1 tsp. sauce, cheese and toppings.  Pinch top back together to seal.  Place seam side up on it's edge in pan, Once all 8 are in pan, pour 3 TBL melted butter on top.  Bake in a 350 degree oven for 15-20 min. Enjoy and Bon Apetite!!!!

Frightful Wreath Get Together

I have been wanting to do this for ages…Stampin’ Up! has come out with so many cute kits…and everything is there.,.,..you just put it all together…but I didn’t want to just sit here alone and put them together, so I came up with the idea to get a group of us together and order the kits, and then plan a day.  Then they came out with the Halloween Wreath in the new Holiday catalog….Well, we just have to do this as a group.  So here is how it will go.  I will be offering one of these get togethers every other month Starting in October.  I will try to alternate day and evenings.  We will be making the Frightful Wreath Kit in October….We will meet on Wednesday, October 15 at 1:00.  I will provide snacks and beverages.  You will need to let me know you want to attend by Tuesday, October 7 so that I can order the kits.  You can see the kit on page 37 of the supplemental catalog, or online at http://www.stampinup.com/ECWeb/ProductDetails.aspx?productID=135866 

The kit retails for $26.95, plus shipping and tax, but if you order one from me for the class, it will be $26.00 total. (so you basically get free shipping and tax).  You can make more than one, or if you want to order one that day, and take some home to make, same price.  If you can’t join us but would want to make one, you can also order  one at that price…but I need to have your order by the 7th. And then if you get here and get it made, and want to do more for gifts…you will be able to order more that day for the same great price!!!   I think this will be so much fun!!!  The only thing I need for you to bring is your favorite adhesive.  I will provide everything else!!!  Let me know soon…I think we will limit it to 10 slots, if we end  up with more people I will open up an evening class, I’m flexable(if you are really interested in an evening one, let me know)…so get your name in Quick!!!!  Let me know if you have any questions

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!!!

The 2014-15 Catalog/Idea Book is Here!!!!

WooHoo....the new Catalog for 2014-15 is finally here.  If you want one, contact me....$5.00 and I will ship it to you!!!!  You won't want to miss this one....you can also see it on my website....www.cathy.stampinup.net  Click on shop, then download the PDF.

Here are samples of the 2 projects that we did at this months Stamper's 10....Want to learn how ....Schedule a workshop, or come to one of my classes!!!!  Contact me for more information!

Out of my Mailbox....Great Thank You Card from my friend Karen!!!! Love the colors!!!!

With the warm weather....this is a great recipe!!!!

Strawberry Lime-aide

5 limes

6 C. water

Honey to taste, start with 3-4 TBSP.

5-6 strawberries, blended

Heat honey in 1/2 C water.  Put 6 cups water in pitcher.  Add juice of limes.  add blended strawberries.  Put in 1/2 honey mixture.  test.  Add more to taste.  I don't like limes...so substituted lemons.  Enjoy and Bon Apetite!!!

Neutrals Collection

Neutral Collection.... www.cathy.stampinup.net

Love the simpleness of the neutral colors.....so good to use with anything!!!!  I think Crumb Cake is my go to color!!!!  Although I'm lovin' Basic Gray for text instead of black...it soften it a bit!!!

My swap for our last Stampin' Friends get together, that was here at my home....We were doing Fun Summertime!!!!  YOu can almost hear the flags fluttering in the wind!!!!

Here are 2 cards that were swaps from our May Stamp Club.....Summertime theme.....Lovin' it!!!!

Roasted Garlic Pasta Sauce

6 bulbs Garlic

3TBS olive oil

4 Med. red, yellow or green sweet peppers, halved and seeded

12 lbs ripe tomatoes, peeled

3 TBS packed brown sugar

1 TBS balsamic vinegar

1tsp ground pepper

2 C. lightly packed fresh basil leaves, snipped

1 C. lightly packed chopped assorted fresh herbs(oregano, thyme, parsley)

6 TBS lemon juice

Preheat oven to 400F.  Peel; away the dry outer layers of skin from garlic bulbs, leaving other skin intact....Cut about 1/2 " off top portions, leaving bulbs intact, exposing cloves.  Place garlic cut side up in casserole.  Drizzle with 1 TBS olive oil.  Cover casserole.  Arrange peppers cut side down on foil lined bake sheet....brush with remaining oil.  Roast garlic and peppers for 40-50 min., untill charred and soft..  Cool garlic. Pull up foil on peppers and let them steam till cool.  Pull off skins, discard, and chop peppers.  Remove garlic from skins, place in food processor.  Cut peeled tomatoes into chunks and add so food processor and chop.  Transfer to 7-8 qt. pot.  Add brown sugar, vinegar, and pepper.  Bring to boil.  Boil for 50 min. stirring often.  Add peppers, and boil 10-20 min. more, until it reduces to about 11 cups.  Spoon 1tbs of lemon juice into 6 hot sterilized pint canning jars.  Ladle hot mixture into jars, leaving 1/2" headspace.  Process jars in boiling water for 35 min.  Remove and cool.  Enjoy, and Bon Apetite.  

Essential Wooden Elements

I love these embellishments!!!  they are so much fun to use,and you can color them to match your cards!!!!

We have a class tonight...this is one of the projects we did last month!!!! Can ya tell I'm ready for summer!!!

Here's some more cards from last month's swap...Bird theme!!!!  Kind of  a bird's eye view!!!!

Was cleaning out my desk and came across some recipes I ment to post...this one is from this summer when we were putting up all the tomatoes from the Garden!!!

Freezer Tomato Sauce

6 lb. ripe roma tomatoes

2 TBL olive oil

1 1/2 C. chopped onion

1/2 C. chopped celery

3 large garlic cloves minced

2 tsp. sugar

1-2 tsp. salt]

1/2 tsp pepper

2 TBL fresh oregano, or 2tsp. dried andrushed

1-2 TBL fresh thyme or 1-2 tsp. dried and crushed

Wash tomatoes.  Remove stem ends.  Bring 4 inces of water to a boil immerse tomatoes until skin starts to crack, immediatly slip into cold water, drain and slip off skins.  Remove cores and seeds.  Coarsly chop.  

In a large heavy pot, heat oil, add onions, celery and garlic and cook 5 min until tender.  Add the chopped tomatoes, sugar,salt and pepper.  Simmer uncovered for 45 min, then add oregano and thyme. Simmer an additional 15 min.  In food processor, process1/4 of mixture at a time, then allow to cool.  Transver to pint size freezer containers, Seal and label.  Enjoy and Bon Apetite!!!

The Magic of Kits Class

AS I promised many of you....here is the first of the classes I will be holding  other month....or every ODD month!!!!  We will be starting with a Stamp a Stack class, as I have had a few of you ask for this class...and it is a great way to build your card stash!!!!

THE MAGIC OF KITS ... STAMP-A-STACK CLASS

We will be using the Happenings Simply Created Card Kit to make 15 cards, 5 of 3 different designs.  These will be general purpose cards.  They show the ease of making simple, but tasteful cards with the card kits...You will get one Happenings Simply Created Card Kit and a full package of mini glue dots.

When:  Sunday, May 25 at 1:00
Where: My Stamp Studio
Cost: $18, must be paid in advance, due to pre-order of supplies
Deadline:  May 17, due to pre- order of supplies

Brights Collection

Brights Collection

Mmmmmm....I love these luscious colors.....I think these are the ones I use the most...at least this time of year!!!!

Our last Stamp Group get together, the theme for our swap was Easter or Birds....here's some of the Easter Cards...love both the bunnies!!!

And here's some with Birds!!!!

Bacon Cheesburger Skillet Dinner

1-16 oz. box uncooked pasta

2 lbs ground beef

1 lb. bacon

1 onion peeled and minced

2 cloves garlic peeled and minced

2 cans tomatoe soup

1/2 C. ketchup

1 tsp. salt

1/s tsp pepper

1 tsp Italian herb mix

 2 C. sharp cheddar cheese, grated

Cook bacon un large skillet until crisp.  Remove and set aside to drain.  Add beef, onions and carlic to drippings. Cook, stirring until lightly browned.  Sprinkel with salt and pepper and herbs.  Crumble in bacon.  Add ketchup and soup.  bring to a boil, and simmer while you cook pasta.  Drain pasta well, and add to beef mixture...add 3/4 of cheese and stir in to melt...top with remaining cheese...Serve with a salad and crusty bread...Yumm!!!  Enjoy and Bon Apetite!!!

 

Peachy Keen Bundle

Love this bundle....the dies are great, I have used them for so much...and love the saying...Peachy Keen!!! 

Here are samples of the cards we did at Stamper's 10 on Friday.....I am not a flower person at all but I love both of these sets.....The first one is just very tasteful, and I just love the tulips in the Easter one!!!

More cleaning out...found these Halloween cards that are just too.... cute!!!!  I'm about 6 months off....

Here's a good crock pot recipe...love my crock pot!!!!

Crock Pot Beef and Broccolli

1 lb. boneless beef chuck roast, sliced into thin strips

1 C. beef consumme

1/2 C soy sauce

1/3 C brown sugar

1 Tbl. sesame oil

3 garlic cloves minced

2 Tbl. cornstarch

2 Tbl sauce from the crock pot after being cooked

fresh broccolli florets...as many as you like

Hot cooked rice.

Place beef in a crock pot.  In small bowl combine consomme, soy sauce, brown sugar, oil and garlic.  Pour over beef.  Cook on low 6-8 hours.  In a cup, stir cornstarch and sauce from the crock pot until smooth.  Add to crock pot.  Stir well to combine.  Add broccolli to the crock pot and stir.  Cover and cook and additional 30 min on high.  Serve over hot rice.  Yummm!!!!  enjoy and Bon Apetite!!!!

As promised...here is a quick pic of Sean at 3 days old...Such a cutie Pie!!!!

Sorry....

I know it has been a while since I posted....I have been in Arizona,....where my daughter Alli had her 4th baby on the 6th....so been helping out with their little family, but I'm home, trying to get all caught up...will post pics as soon as I can figure out how to get them from my camera to my computer!!!!

Don't Forget...it's Sale-a-bration Time!!!!

Don't Forget...we are in the middle of Sale a Bration...a great time for all to get some great products FREE!!!  If you purchase $50 of product, you can pick a free item out of the SAB catalog.  Hostess a $300 + party and get an extra $30 in hostess $$$  .....or become a demonstrator, for only $99, and you get an extra $25 in product in your kit.  What could be better then all of that!!!  Sale-a-Bration ends on March 31...so what are ya waiting for!!!!  Let's Celebrate!!!!

Here are the projects that we did for our February Stampers 10 group.  If you are interested in joining this group, or to be put on a wait list for a new group starting up...let me know.  We have a great time!  Our current group meets on the 1st Friday of each month at 6:30, and we are starting up our new round in April.  If Friday's don't work for you...I can put you on the wait list, and as soon as I have 5 people we can start a new club!!!  So much fin.  My Friday group has been going for 14 years now....

And here is what we did for the February Technique Club....Have openings for more to join us...Third Thursday of every month...cost is only $4.00, and you learn a new technique, and make a card with it....Fun, Fun, Fun!!!!

Peach Crisp

• Enough peaches to fill your pan nearly to the top when cut up.
• Enough flour to fully coat your peaches.
• Enough granola to make 1/4-1/2 in. layer over everything.
• Sprinkle of cinnamon.
• Pats of butter.

1. Cut up peaches...don't peel(that's where all the vitamins are)
2. Coat peaches with flour.
3. Sprinkle with cinnamon.
4. Put non-stick spray or butter and flour the pan.
5. Add peaches to pan.  Pack them down.  
6. Put ganola on top with pats of butter.
7. Cover with foil, and bake at 350 for 35-40 Min.  Uncover and bake for 5 more min..

Enjoy and Bon Apetite!!!!