Sweater Weather DSP

Sweater Weather DSP # 132184 $10.95

Those of you that know me...know I love anything FALL!!!!  And this paper is so Fallish!!!!  Have been getting caught up on classes...but as soon as I can...I'm using this paper!!!!

These were the card projects that we did at this month's Stamper's 10....simple but I love the top one!!!

I love Salmon...this is a great recipe!!!!

Baked Salmon with Tomatoes, Spinach & Mushrooms

4 Salmon fillets(1 lb.)

2 C.  chopped fresh spinach leaves

1 C. sliced mushrooms

1 tomato, chopped

1/3 C sun-dried tomato dressing

Heat oven to 375F.  Place fish, skin side down in 13 x 9-inch baking dish, that has been sprayed with cooking spray.  Combine remaining ingredients, spoon over fish.  Bake 20-25 min. 

 Enjoy and Bon Apetite!

2012-2014 In Color Classic Stampin' Pads

2012-2014 In Colors

I can't decide which In-Colors set I like best...last years were darker colors....more primary.....I love them both!!!!

This was last months swap I did for Stamp Group. Love the Moon glow!!!!  Halloween is such a fun time to stamp for!!!!  I'm working on this weeks Stamper's 10 Club projects, I will post those after Friday!!!!

Stuffed Chicken Breasts

1 14-1/2 oz can Italian style diced tomatoes

1-1/4 C.  shredded Mozzarella Cheese

1/4 C. chopped fresh basil

1 pkg. (6 oz.) Stuffing mix for Chicken

8 small boneless skinless chicken breasts

1/3 C. Roasted Red Pepper Italian and Parmesan Dressing

Heat Oven to 350 F.  Mix tomatoes, 1/2 C. cheese, and basil in a med bowl.  Add stuffing mix, stir just until moistened.  Place 2 Chicken breasts in large freezer weight plastic bag, pound with meat mallet or side of heavy can, until chicken is 1/4 inch thick.  Remove from bag, place top side down on cutting board.  Repeat with rest of chicken. Spread chicken with stuffing mixture.  Starting at 1 narrow end, tightly roll up each breast.  Place seam side down in 13 x 9 - inch dish.  Drizzle with dressing.  Bake 40 min.  or until done.  Sprinkle with remaining cheese and bake 5 more min. until melted.  Enjoy and Bon Apetite!!!

Magnificent Maple

Magnificanebt Maple Wood-131868 $9,95

Those of you that know me...know I love Fall...leaves, color, smells, tastes.....you name it....so this set is just perfect.  I'm using it for This month's Stamper 10.

These were the 2 projects we did this month at Stamper's 10....Love the little bag...and yes, we do sell the bags....great for gifts, or at the dinner table on Thanksgiving....Put a few slips of paper adn a pencil and everyone can write out what they are thankful for!!!  Put them all in a bowl, and have the kids read them out....

Not Your Grandma's Fruit Salad

Strawberries

Peaches

Bananas

Mango

Lime

Honey

1. Slice up some fruit
2. Squeeze a few limes
3. drizzle with honey and mix.  

Enjoy and Bon Apetite!

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 Cabana.......MMMM...how 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 Ghosting....contact 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!!!!

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 things...so this ribbon is just for me!!!  It is a nice weight, and the ends are stitched...so 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!!!!

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.

New Color Cardstock & Pad Kit

Yumm...the new colors are just so yummy.....did you notice lots of them have foody type names!!! You can order the add on colors...Yeah!!!!

Here's some cards from an Inkslingers swap a while ago....can ya tell what our theme was...PURPLE!!!!

These cookies are to die for...When we have company, and do Ice Cream...these are yummy to serve with it!!!

Mint Candy Filled Cookies

Cookie

1 roll sugar cookie dough

3/4 cup chopped Andie's Mints

Frosting

2 1/4 C. powdered sugar

1/4 C butter

1-2 drops green food coloring

2-3 Tbl. milk

Garnish

24 Ande's Mints

Heat oven to .  Break up cookie dough, and stir in chopped candy.  Shape into balls and place 1 inch apart on cookie sheet. Bake 9-10 min.  Cool 1 min.  Remove from sheet and cool completely.  In small bowl combine frosting ingredients.  Spread on each cookie. Cut Ande's in half and garnish cookie with 2 halves.  Yummm!!!  Enjoy and Bon Apetite!!!!