Tuesday, December 20, 2011
Monday, December 19, 2011
Monday, November 21, 2011
Unveiling of my craft room ** A dream come true
I am showing a few different angels of my craftroom , The zebra print is a rug in front of teh closet dooor the wall next to teh closet is black because that is a chalk board paint on the wall , the entry door , closet doors and the baseboards are painted black and then we sprinkled silver glitter that is found in the paint section of lowes on top of the black paint . A girl must have glitter :)
I have a star hook for my aprons to hang
the eiffel tower & polk a dot print is my drapes , they are not hanging yet but wanted to show everyone
Kevin built both cabinets for me and they hold alot of my supplies
the hand print was my husbands idea so we will always have bronson's hand print on my craftroom wall
I hope you have enjoyed the pictures of my craftroom
I have a star hook for my aprons to hang
the eiffel tower & polk a dot print is my drapes , they are not hanging yet but wanted to show everyone
Kevin built both cabinets for me and they hold alot of my supplies
the hand print was my husbands idea so we will always have bronson's hand print on my craftroom wall
I hope you have enjoyed the pictures of my craftroom
Friday, November 18, 2011
Sweet potato hummus
This is a recipe I found on Whoole Living .com
perfect for the holidays ,
enjoy
Sweet Potato Hummus
Eat Well Appetizers Chickpeas Hummus Middle Eastern Sweet potatoes
Ingredients
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Whole-wheat pita and crudites such as red pepper and broccoli
Directions
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
perfect for the holidays ,
enjoy
Sweet Potato Hummus
Eat Well Appetizers Chickpeas Hummus Middle Eastern Sweet potatoes
Ingredients
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Whole-wheat pita and crudites such as red pepper and broccoli
Directions
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
Tuesday, November 1, 2011
pop holder by Debi Pippin
I wanted to show this off This is an adorable Pop holder made by Debi pippin which each of us at the stapinging florida get together received , compliments of Debi
Thank you Debi
sorry I had to replace the pop Bronson ate the cute pumpkin pop , lol
Thank you Debi
sorry I had to replace the pop Bronson ate the cute pumpkin pop , lol
Birthday card for Branden
My oldest sons birthday is Nov 5th
He will be 23!!!
This is the card I made for him inside the card it is stamped " eat cake "
He will be 23!!!
This is the card I made for him inside the card it is stamped " eat cake "
This is a birthday card for Bronson
I was inspired by Judy Lavalle to make this birthday card It is similiar to the birthday cards he made me last year I love it Thank you Judy
Bronson's Birthday is coming up this month and I wanted to have his card complete
Bronson's Birthday is coming up this month and I wanted to have his card complete
A beautiful Autumn card from Gerri
This card was made by Gerri
It is so stunning
Adiamond fold card
had to share , so pretty
It is so stunning
Adiamond fold card
had to share , so pretty
Friday, October 7, 2011
Apple Cake * recipe
Grandgirl's Fresh Apple Cake from Georgia
Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Southern Seafood Show
Total Time: 3 hr 0 min.
Prep30 min.
Inactive1 hr 0 min.
Cook1 hr 30 min.
Yield:16 to 20 servings .
Ingredients Cake:Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda1/4 teaspoon salt1 tablespoon ground cinnamon1 tablespoon vanilla extract3 cups peeled and finely chopped apples 1 cup shredded coconut1 cup chopped pecans Sauce:1/2 cup (1 stick) butter1 cup sugar1/2 cup buttermilk1/2 teaspoon baking sodaDirectionsPreheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Southern Seafood Show
Total Time: 3 hr 0 min.
Prep30 min.
Inactive1 hr 0 min.
Cook1 hr 30 min.
Yield:16 to 20 servings .
Ingredients Cake:Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda1/4 teaspoon salt1 tablespoon ground cinnamon1 tablespoon vanilla extract3 cups peeled and finely chopped apples 1 cup shredded coconut1 cup chopped pecans Sauce:1/2 cup (1 stick) butter1 cup sugar1/2 cup buttermilk1/2 teaspoon baking sodaDirectionsPreheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Pictures of Bronson
sharing a few pictues of Bronson * this is a picture we took at home
The two pictures below were more pictures taken at LegoLand
A trip to Legoland
Legoland
we had a chance to go to the preview of the opening of Legoland here in Winter Haven Florida
What a place !!!!!
It was a blast for our little Bronson
So many pictures to share
here is a start
This picture is Bronson driving at the Ford Driving School
At the end of driving around the track a few times the children are each giving a drivers license , how cute is that .
we had a chance to go to the preview of the opening of Legoland here in Winter Haven Florida
What a place !!!!!
It was a blast for our little Bronson
So many pictures to share
here is a start
This picture is Bronson driving at the Ford Driving School
Red, white & blue card
I never get tired of making cards using red white and blue
Call me Partiotic , I think the colors look so pretty together
I cut a piece of white string , then I used blue ink & red ink to make the string appear to be red, white and blue
I used a piece of star scrapbooking paper , along with red star
s I cut from card stock using my cricut . then used a clear stamp that looked like stripes and stamped with white ink
Call me Partiotic , I think the colors look so pretty together
I cut a piece of white string , then I used blue ink & red ink to make the string appear to be red, white and blue
I used a piece of star scrapbooking paper , along with red star
s I cut from card stock using my cricut . then used a clear stamp that looked like stripes and stamped with white ink
Sunday, September 11, 2011
Thinking of the upcoming season
I worked on both of these cards over the wkend . this was bleaching technigue and pastels
it was my first time using the pastels with bleach and I think I am addicted I loved using so many colors on one card
Saturday, August 20, 2011
cute as a lady bug *** Lady bug card
This card I made to send to carolyns daughter Susan
I do hope she likes the cheerful ladybugs
I do hope she likes the cheerful ladybugs
a set of skeleton cards with matching envelopes
I made a set of these cards with different colored paper backgrounds
Toxic cards - skull & bones with matching envelopes
I made a set of these cards in several different colors
Wednesday, August 17, 2011
Chicken bean Tortilla Soup *** in the crockpot
Chicken Bean Tortilla Soup
INGREDIENTS
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack or Cheddar Cheese
1/4 cup of sour cream
1/4 cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water
DIRECTIONS
Crock-Pot Method: Cut meat into 1' cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.
INGREDIENTS
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack or Cheddar Cheese
1/4 cup of sour cream
1/4 cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water
DIRECTIONS
Crock-Pot Method: Cut meat into 1' cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.
Friday, August 12, 2011
Healthier eating * a recipe I found to try * mini mushroom & sausage quiches
Mini Mushroom-&-Sausage Quiches
From EatingWell:
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.
Ingredients
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
Preparation
1.Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2.Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3.Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4.Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
NutritionPer quiche: 90 calories; 5 g fat ( 2 g sat , 1 g mono ); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.
From EatingWell:
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.
Ingredients
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk
Preparation
1.Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
2.Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
3.Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4.Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
NutritionPer quiche: 90 calories; 5 g fat ( 2 g sat , 1 g mono ); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.
Sunday, July 31, 2011
I am excited to annouce Today !!!!!!!!!!!!!!!!!!!!!!!!!
Hello Ladies
I am so excited today to announce The Grand Opening of
" Laurie's Craft Connection " Please have your volume button on when logging on to my site * http://www.lauriescraftconnection.com *
My shop will be a variety of Hand made items
I have not added all items as of today But please take a look ,& add your name to my mailing list I will have prizes and contests You never know if your name will be chosen
Items will be constantly added so you want to check often
Please tell your friends
I would love for you to add my site to your blog and face book page
if anyone is interested
Thank you
Laurie
I am so excited today to announce The Grand Opening of
" Laurie's Craft Connection " Please have your volume button on when logging on to my site * http://www.lauriescraftconnection.com *
My shop will be a variety of Hand made items
I have not added all items as of today But please take a look ,& add your name to my mailing list I will have prizes and contests You never know if your name will be chosen
Items will be constantly added so you want to check often
Please tell your friends
I would love for you to add my site to your blog and face book page
if anyone is interested
Thank you
Laurie
A skelton for Halloween
I think this card is fitting for Halloween
When we think of Halloween , we sometimes think of scary haunted houses , creepy crawlers
Take a look
When we think of Halloween , we sometimes think of scary haunted houses , creepy crawlers
Take a look
Fun Halloween cards
Two fun Halloween cards
My Favorite Halloween candy , Candy corn
what is your favorite candy for Halloween ?
My Favorite Halloween candy , Candy corn
what is your favorite candy for Halloween ?
Halloween cards
Halloween will be here before we know it
I wanted a head start so I will show you several Halloween cards I made this weekend
enjoy !!!
I wanted a head start so I will show you several Halloween cards I made this weekend
enjoy !!!
Friday, July 29, 2011
Chocolate peanut butter pie from bon appetit
Ladies I made this dessert It is excellent , but very heavy , you only need a small slice ,
Enjoy
Bon Appetit
Peanut Butter Honeycomb Pie
This over-the-top masterpiece sandwiches peanut butter cream between a cookie crust and a tower of honey candy.
8 Servings
Recipe by Kim Boyce
Photograph by John Kernick
August 2011
Ingredients
Crust
9 graham crackers, coarsley crushed
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
6 tablespoons (3/4 stick) butter, melted
Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon kosher salt
Topping
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter
Honeycomb (click for recipe)
1/4 cup roasted, salted peanuts
Preparation
Crust
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9" glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.
Filling
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.
Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.
Topping
Stir chocolate and butter in a medium bowl set over a saucepand of simmering water until melted and smooth.
Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1"-2" plain border. Pile pieces of honeycomb and salted penauts on top, then drizzle remaining chocolate glaze over.
Enjoy
Bon Appetit
Peanut Butter Honeycomb Pie
This over-the-top masterpiece sandwiches peanut butter cream between a cookie crust and a tower of honey candy.
8 Servings
Recipe by Kim Boyce
Photograph by John Kernick
August 2011
Ingredients
Crust
9 graham crackers, coarsley crushed
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
6 tablespoons (3/4 stick) butter, melted
Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon kosher salt
Topping
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter
Honeycomb (click for recipe)
1/4 cup roasted, salted peanuts
Preparation
Crust
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9" glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.
Filling
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.
Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.
Topping
Stir chocolate and butter in a medium bowl set over a saucepand of simmering water until melted and smooth.
Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1"-2" plain border. Pile pieces of honeycomb and salted penauts on top, then drizzle remaining chocolate glaze over.
Monday, July 4, 2011
july card * squash fold card
This card was a lot of fun but took a little time
I saw this fold on a blog ( www.DoStampingwithDawn.com)
On her blog it is called Amazing fold card * aka - squash fold card
I used an 8x8 piece of light pink card stock
fold the card stock in half both ways then again into a triangle
you will need fushia pink card stock size 3 3/4 x 3 3/4
white card stock 3 1/2 x3 1/2
I chose a red ink to stamp 3 flowers in a line
then used green ink to stamp the friend sentiment
once stamped ripped the right corner ripping towards myself
sponge around the edges of the white card stock that you stamped on with a sponge and red ink
cut red printed paper to size 2 x 2 , attached to ripped corner underneath white card stock
I stamped a flower with a pink ink inside the card
pink ribbon cute to size 21 inches
mint green card stock size 3 3/4 x 3 3/4 ( 2 pieces )
white card stock for over green card stock size 3 1/2 x 3 1/2(2 pieces )
stamp both white card stock with a flower
assemble with white card stock over green card stock then glue to left corner and bottom right corner inside card
when folding card it should collapse with ends on right corner
on the outside use raised foam dots to help raise the image and it will be easier to add ribbon to card to tie a bow underneath
hope you enjoy this cute fold card and I would love to see what everyone comes up with on this card Take time to make yoru version of this cute card
thanks Laurie
I saw this fold on a blog ( www.DoStampingwithDawn.com)
On her blog it is called Amazing fold card * aka - squash fold card
I used an 8x8 piece of light pink card stock
fold the card stock in half both ways then again into a triangle
you will need fushia pink card stock size 3 3/4 x 3 3/4
white card stock 3 1/2 x3 1/2
I chose a red ink to stamp 3 flowers in a line
then used green ink to stamp the friend sentiment
once stamped ripped the right corner ripping towards myself
sponge around the edges of the white card stock that you stamped on with a sponge and red ink
cut red printed paper to size 2 x 2 , attached to ripped corner underneath white card stock
I stamped a flower with a pink ink inside the card
pink ribbon cute to size 21 inches
mint green card stock size 3 3/4 x 3 3/4 ( 2 pieces )
white card stock for over green card stock size 3 1/2 x 3 1/2(2 pieces )
stamp both white card stock with a flower
assemble with white card stock over green card stock then glue to left corner and bottom right corner inside card
when folding card it should collapse with ends on right corner
on the outside use raised foam dots to help raise the image and it will be easier to add ribbon to card to tie a bow underneath
hope you enjoy this cute fold card and I would love to see what everyone comes up with on this card Take time to make yoru version of this cute card
thanks Laurie
Thursday, June 30, 2011
I received several beautiful birthday cards *This card is from Judy LaValle
Hello Ladies
Thank you to everyone for all of the beautiful b-day cards I received
I want to feature new cards when They are sent to me and display them on my blog
This card is a "pull- up card" made by Judy La Valle . I wanted to share it with everyone
Bright colors & flowers
Thank you to everyone for all of the beautiful b-day cards I received
I want to feature new cards when They are sent to me and display them on my blog
This card is a "pull- up card" made by Judy La Valle . I wanted to share it with everyone
Bright colors & flowers
Pink Lemonade
This is a yummy recipe from Marthat stewart
Pink Lemonade
--------------------------------------------------------------------------------
This refreshing recipe for pink lemonade is the perfect drink to serve at any summertime celebration.
Yield Makes 3 quarts
Ingredients
1 cup granulated sugar
2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
1 1/2 cups superfine sugar
2 cups cranberry juice
Directions
Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
To serve, add ice cubes to fill and garnish with lemon slices.
Pink Lemonade
--------------------------------------------------------------------------------
This refreshing recipe for pink lemonade is the perfect drink to serve at any summertime celebration.
Yield Makes 3 quarts
Ingredients
1 cup granulated sugar
2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
1 1/2 cups superfine sugar
2 cups cranberry juice
Directions
Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
To serve, add ice cubes to fill and garnish with lemon slices.
Monday, June 20, 2011
chocolate mousse
When I made this chocolate mousse instead of raspberries I melted chocolate in shapes to decorate the dessert cups
Chocolate Mousse
Recipe courtesy Paula Deen, 2008
Chocolate Mousse
Ingredients6 (4-ounce) bars bittersweet chocolate2/3 cup extra-strong black coffee4 large eggs, at room temperature separated1 cup sugar, plus 1/2 cup2 cups heavy creamWhipped cream, for topingShaved chocolate, for garnishBerries, for garnishDirectionsBreak chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
Ingredients
6 (4-ounce) bars bittersweet chocolate
2/3 cup extra-strong black coffee
4 large eggs, at room temperature separated
1 cup sugar, plus 1/2 cup
2 cups heavy cream
Whipped cream, for toping
Shaved chocolate, for garnish
Berries, for garnish
Directions
Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
Chocolate Mousse
Recipe courtesy Paula Deen, 2008
Chocolate Mousse
Ingredients6 (4-ounce) bars bittersweet chocolate2/3 cup extra-strong black coffee4 large eggs, at room temperature separated1 cup sugar, plus 1/2 cup2 cups heavy creamWhipped cream, for topingShaved chocolate, for garnishBerries, for garnishDirectionsBreak chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
Ingredients
6 (4-ounce) bars bittersweet chocolate
2/3 cup extra-strong black coffee
4 large eggs, at room temperature separated
1 cup sugar, plus 1/2 cup
2 cups heavy cream
Whipped cream, for toping
Shaved chocolate, for garnish
Berries, for garnish
Directions
Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
Tuesday, May 24, 2011
Flowers & Stripes
Flowers & Stripes
I love the colors all together
I added an embellishment onto this card
this card I am sending to a friend to say hello
I love the colors all together
I added an embellishment onto this card
this card I am sending to a friend to say hello
Saturday, May 21, 2011
Finally a gentlemens card *
Hello Ladies
For some reason I always have a difficult time creating a card for a man
so here goes
This one is going to hold two different gift cards
I used embossing powder for the quitar
For some reason I always have a difficult time creating a card for a man
so here goes
This one is going to hold two different gift cards
I used embossing powder for the quitar
All About hot dogs
Hello Ladies
Summer is just about here and oddly I have been craving hot dogs :)
here is something alittle different , enjoy
Creative hot dog toppings
Hot dogs are a popular summer BBQ item. But this summer, instead of the same old boring toppings, prepare a fun hot dog bar with all the essentials and some fun and creative choices.
Ideas for Toppings
Keep the classics: You have to keep the classic hot dog toppings. Relish, mustard, ketchup, sauerkraut, and onions are always favorite stand bys, so make sure you have those in case your guests don’t want to get creative.
Update the classics: There are fun ways to update classic toppings. For example, you can add some jalapeno to ketchup for a spicier version or you can make a homemade cucumber relish instead of the usual store bought pickle relish.
Go global: A great way to add some creativity to your hot dogs is to put a global spin on them. Hummus makes a tasty Mediterranean style dog or salsa or guacamole with a hint of chile make a fun Mexican dog. Homemade chutney’s also work well or even tomato sauce topped with shredded mozzarella for an Italian dog. Add some tzatziki sauce, chopped olives, and feta cheese for a Greek style dog or some wasabi mayonnaise for an Asian inspired treat. Have fun and be creative with the toppings and encourage guests to mix and match to find their own favorite hot dog.
Think outside the box: Some other fun and creative toppings are right under your nose but you may not even think about it. For example, crushed potato chips make a fun topping and add a little extra crunch. Diced pineapple or even honey make for an interesting sweet twist. Garlic sauce, diced crisped bacon, BBQ sauce, tartar sauce, and a variety of cheeses all also make perfect topping choices. A great way to get ideas is to take a look in your refrigerator and pantry and use what you have on hand.
Spicy Cucumber Relish Recipe
Makes 8 to 10 servings
Ingredients:
4 large cucumbers, peeled and finely diced
1 red bell peppers, finely diced
2 onions, finely diced
3 celery stalks, finely diced
5 jalapeno peppers, finely minced
1/4 cup salt
3 1/2 cups granulated sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon dill seed
Directions:
Combine cucumbers, red bell peppers, onions, celery, and jalapeno peppers in a large bowl; add salt and fill bowl with cold water. Let vegetables soak for 3 to 4 hours then drain well
Mix sugar with vinegar, celery seeds, and dill seeds in a pot and bring to a boil and cook 5 to 8 minutes or until sugar has dissolved
Add vegetables and reduce heat to a simmer, cooking for 20 minutes. Let vegetables cool for a few minutes then spoon into jars and chill until ready to use
Greek Tzatziki Sauce Recipe
Makes 4 servings
Ingredients:
8 ounces Greek style yogurt
1 large cucumber, peeled and diced
1 tablespoon extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh dill to taste, chopped
1 clove garlic, peeled and minced
Directions:
1. Combine all ingredients in a bowl and stir until well mixed.
Garlic and Pepper Ketchup Recipe
Makes 8 to 10 servings
Ingredients:
3 cloves garlic, minced
1 tablespoon butter
1 cup ketchup
Red pepper flakes to taste
Hot pepper sauce to taste
Directions:
Sauté garlic in butter until just golden; stir garlic into ketchup and season to taste with red pepper and hot sauce
Summer is just about here and oddly I have been craving hot dogs :)
here is something alittle different , enjoy
Creative hot dog toppings
Hot dogs are a popular summer BBQ item. But this summer, instead of the same old boring toppings, prepare a fun hot dog bar with all the essentials and some fun and creative choices.
Ideas for Toppings
Keep the classics: You have to keep the classic hot dog toppings. Relish, mustard, ketchup, sauerkraut, and onions are always favorite stand bys, so make sure you have those in case your guests don’t want to get creative.
Update the classics: There are fun ways to update classic toppings. For example, you can add some jalapeno to ketchup for a spicier version or you can make a homemade cucumber relish instead of the usual store bought pickle relish.
Go global: A great way to add some creativity to your hot dogs is to put a global spin on them. Hummus makes a tasty Mediterranean style dog or salsa or guacamole with a hint of chile make a fun Mexican dog. Homemade chutney’s also work well or even tomato sauce topped with shredded mozzarella for an Italian dog. Add some tzatziki sauce, chopped olives, and feta cheese for a Greek style dog or some wasabi mayonnaise for an Asian inspired treat. Have fun and be creative with the toppings and encourage guests to mix and match to find their own favorite hot dog.
Think outside the box: Some other fun and creative toppings are right under your nose but you may not even think about it. For example, crushed potato chips make a fun topping and add a little extra crunch. Diced pineapple or even honey make for an interesting sweet twist. Garlic sauce, diced crisped bacon, BBQ sauce, tartar sauce, and a variety of cheeses all also make perfect topping choices. A great way to get ideas is to take a look in your refrigerator and pantry and use what you have on hand.
Spicy Cucumber Relish Recipe
Makes 8 to 10 servings
Ingredients:
4 large cucumbers, peeled and finely diced
1 red bell peppers, finely diced
2 onions, finely diced
3 celery stalks, finely diced
5 jalapeno peppers, finely minced
1/4 cup salt
3 1/2 cups granulated sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon dill seed
Directions:
Combine cucumbers, red bell peppers, onions, celery, and jalapeno peppers in a large bowl; add salt and fill bowl with cold water. Let vegetables soak for 3 to 4 hours then drain well
Mix sugar with vinegar, celery seeds, and dill seeds in a pot and bring to a boil and cook 5 to 8 minutes or until sugar has dissolved
Add vegetables and reduce heat to a simmer, cooking for 20 minutes. Let vegetables cool for a few minutes then spoon into jars and chill until ready to use
Greek Tzatziki Sauce Recipe
Makes 4 servings
Ingredients:
8 ounces Greek style yogurt
1 large cucumber, peeled and diced
1 tablespoon extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh dill to taste, chopped
1 clove garlic, peeled and minced
Directions:
1. Combine all ingredients in a bowl and stir until well mixed.
Garlic and Pepper Ketchup Recipe
Makes 8 to 10 servings
Ingredients:
3 cloves garlic, minced
1 tablespoon butter
1 cup ketchup
Red pepper flakes to taste
Hot pepper sauce to taste
Directions:
Sauté garlic in butter until just golden; stir garlic into ketchup and season to taste with red pepper and hot sauce
Saturday, May 14, 2011
Shoes & more shoes
Another fun card I made several shoe cards
I used the Cricut expression for the shoes , cartridge, "forever young "
then I used a stamp that reads " its a girl thing " Across the bottom of the card
I wanted to send these cards as "thank you " cards so I enclosed a magnet in each card that had shoes all over the magnets for fun
Ice cream cone card * birthday card
This was a fun card
* Ice Cream Cone birthday card *
Making this card I used the cricut expression
to cut the cone and the topping
then the cuttle bug for the textured background on the card , with a corner punch on the ends of the card , right side only
* Ice Cream Cone birthday card *
Making this card I used the cricut expression
to cut the cone and the topping
then the cuttle bug for the textured background on the card , with a corner punch on the ends of the card , right side only
Thursday, May 5, 2011
A " BIG " Thank you to Kat from Kat's scrappy , bloggy life
I am excited to say I have received my first award for my blog , " the stylish Blogger Award " Thank you Kat
upon receiving this award I must
* thank the person who gave this award to me & link back to their blog
* share 8 things about myself
* Pass the award to 8 people that I have recently discovered
* Leave a comment so that they can pass along the reconginition
ok so here goes 8 Things about me
1- I love to craft , all sorts of crafts
2-my family means everything to me , love being a wife & mother
3-I enjoy looking at all sorts of crafting blogs
4-I love butterflies , so beautiful
5- I have a passion for cooking / baking , enjoy trying new recipes
6-I love to cut fresh flowers in the house
7- I love the holidays , especially decorating for X-mas
8- I collect snowmen
I could have gone on and on , lol
I will be passing this on to 8 people ,
upon receiving this award I must
* thank the person who gave this award to me & link back to their blog
* share 8 things about myself
* Pass the award to 8 people that I have recently discovered
* Leave a comment so that they can pass along the reconginition
ok so here goes 8 Things about me
1- I love to craft , all sorts of crafts
2-my family means everything to me , love being a wife & mother
3-I enjoy looking at all sorts of crafting blogs
4-I love butterflies , so beautiful
5- I have a passion for cooking / baking , enjoy trying new recipes
6-I love to cut fresh flowers in the house
7- I love the holidays , especially decorating for X-mas
8- I collect snowmen
I could have gone on and on , lol
I will be passing this on to 8 people ,
Monday, May 2, 2011
* Over the weekend *
The ones following my blog know by now I am addicted to fold cards
so yet another fold card
This was one I was just experimenting with
so now real exact mneasurments for this
I used 11x 11 card stock and folded it into a triangle
then cut the points on the side and scored to fold on both sides of card
I am showing a picture of the card folded and also open to see the sentiment
the purple ribbon keeps the card closed in place
so yet another fold card
This was one I was just experimenting with
so now real exact mneasurments for this
I used 11x 11 card stock and folded it into a triangle
then cut the points on the side and scored to fold on both sides of card
I am showing a picture of the card folded and also open to see the sentiment
the purple ribbon keeps the card closed in place
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