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!!!!