It has been a while since I shared a recipe! My friends and I are swapping 6×6 recipe pages again soon and this is what they requested that I do. I made this salad for a party I had in February and everyone loved it. It’s an old recipe and very simple to make. I still call it 7 Layer Salad but I make it with more than the original 7 layers. I added some other ingredients to the list…pick & choose what you like!
There’s a lot of Anna’s signature faux stitching with a tracing wheel on here. Most of it isn’t showing up in the pic. I’ve been grabbing that tracing wheel a lot lately since I now keep it handy in my bucket of tools.
It was so nice to finally see a bit of sun today! Wish it would come back out. Have a great day!
stamps- SU! Punched Posies; paper- SU! Lucky Limeade, Purely Pomegranate, Very Vanilla, green, textured cream, The Paper Studio- Cosmo Floral; ink- Purely Pomegranate, Lucky Limeade; accessories- dimensionals, 3/4″ circle punch, Cuttlebug Red Tag Sale die (7), Labels 8 Nestabilities, SU! Bitty Banners Framelits and Fancy Flower punch, tracing wheel, ribbon, Martha Stewart Embossed Zigzag punch, Scor-Tape.
This weekend I will be swapping 6×6 recipes with a few friends again. Mine will be for a yummy cherry almond crumb cake…mmmm.
I used a few old SU! stamp sets here…Basket of Kindness and Creative Corners. One of the corner stamps is obvious…the blue ones on the top. But I also used another corner stamp from the set to make a little piece of cloth draping over the basket edge. The words “for you” on the basket were stamped again on silver metallic cardstock and layered. Crystal Effects was added to the cherries to make them shine.
The recipe directions were added to the back.
And just to entice you to try it (it really IS yummy)…
stamps- SU! Basket of Kindness and Creative Corners; paper- red, white, Olive, Crumb Cake (LOL…what a coincidence), Bashful Blue, Silver Metallic, Summer Picnic dp; ink- Memento Rich Cocoa and Tuxedo Black, SU! Buckaroo Blue; accessories- ribbon, Cuttlebug Fruit & Tags die, pop dots, Crystal Effects, white gel pen.
Hello friends! It’s been over a week since I posted…lots happening here plus I was sick the past week but I think the antibiotics are finally kicking in. :0) I also made the decision last week to step down from the Stampavie team…lots of emotions there to say the least! I still love the images so I’m sure you’ll see a Stampavie project from time to time. All the above mentioned, especially being sick, has left me very uninspired lately. But yesterday I started feeling better and the mojo is coming back! And very soon I need to focus more on my daughter’s wedding plans… so I hope the mojo is planning to stay!
I’ve been working on a few things but first I have a recipe page that I haven’t shared yet. For anyone who likes pizza (is there anyone who doesn’t???), this will surely be a hit. It’s soooo quick and easy….
Thanks for popping in!
stamps- SU! Girlfriend Accessories (pizza), Window Dressing (little girl), and Too Terrific Tags (yum); paper- white, black, red, Saffron, Wasabi, DCWV Bright Red Checks; ink- Memento Tuxedo Black; accessories- ribbon, Copics, EK Success Fancy Photo Corner punch, Stickles.
All this week the Scor-pal team is hopping with Market Street stamps! Fun, fun!
I created 2 projects for our hop…a Gate Fold card and a 6×6 recipe card. Hop on over to the Scor-Pal blog for full project details!
Have a great week!
Here’s what I made for dinner tonight…yum! It was delish!
This recipe will definitely need to be scrapped (let me clarify…scrapbooked…not thrown away). :^)
It is called Creamy Pesto Chicken and Bow Ties…but I altered it a bit and added some tomatoes and spinach. It was sooo good!
Creamy Pesto Chicken and Bow Ties
- 3 cups uncooked bow tie pasta
- 2 tablespoons butter or margarine
- 1 pound skinless, boneless chicken breast, cubed (4 breast halves)
- 1 (10.75 oz.) can Cream of Chicken Soup
- 1/3 cup pesto
- 1/2 cup milk
- 5 oz. frozen chopped spinach, thawed
- 14.5 oz. can Italian Style diced tomatoes
Cook pasta according to package directions. Drain.
Meanwhile, heat butter in skillet. Add chicken and cook until no longer pink, stirring often.
Add soup, pesto, milk, spinach and tomatoes. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
I’m thinking it would be good with mushrooms too…maybe next time!
Mmm! I posted a pic of these yummy cupcakes here a few months ago. I finally got around to scrapping the recipe for a little swap with some local friends. I had to change a few ideas, though, because I soon realized I couldn’t fit everything that I wanted on a 6×6 size page. LOL.
Here’s a little close up. It’s hard to see, but I added some Crystal Effects to the cupcake top. After cutting out all those boats, I was wondering why I went on to torture myself and cut out teeny tiny little fish too.
Have a great Sunday!
stamps- Jumbo Rollagraph wheel- Skyline, SU! Boatloads of Love, SU! Incentive stamp- cupcake, Our Craft Lounge- Bear-ly Fishin’ (fish); paper- Persian Blue, Sea Blue, Fossill, white, Frances Meyer d.p.; ink- Memento Tuxedo Black, SU! Bermuda Bay; accessories- Fiskars boundary waters punch, Copics, Crystal Effects, Stickles.
I was asked to share a photo of the mummy treats I made so I’m just popping in with a quick post. My friend, Mary Ann, made some and I thought they were so cute! So I had to try them for a little party tomorrow. Too bad mine don’t look so good. lol.
I don’t know where my friend saw the idea but I found directions here. She used Little Debbie Devil Cremes instead and they were yummy so that’s what I chose. She also laid them each into 2 cupcake liners overlapped which makes a cute “coffin”. Instead of the mini M&M’s, I found some candy eyes at Walmart. Oh, and I used homemade frosting too.
Isn’t it a cute idea?
Boston Creme cupcakes = seriously yummy!!!
Just had to share. :0)
You can bet I’ll be scrapping this in a 6×6 page! But in the meantime, here’s the recipe. Enjoy!
Boston Creme Cupcakes
1 1/4 cups whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 teaspoon vanilla
18 pre-made cupcakes baked from a yellow cake mix
1/2 cup heavy cream
1/2 package (6 oz.) semisweet chocolate morsels
Combine milk, instant pudding mix, and vanilla in a large bowl. Beat mixture for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Cool slightly. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving.
*note- The original recipe called for 1 Tbsp. of vanilla but I cut it down to 1 tsp. It also called for 12 cupcakes but I was able to fill 18 with the filling. And the original recipe called for double the ingredients for the chocolate glaze but it was way too much so I cut it in half…the amount above should be about right.
Edit: To answer your questions…I used a medium to large size tip. It could have been a bit smaller but I went with what I had and it worked fine. You will be able to tell when the cupcake has enough filling…it starts to swell.
I have filled cupcakes in the past with regular frosting (learned this from my mother-in-law years ago) but I was afraid these would get mushy from the pudding filling. Not the case! The pudding kept the cupcakes nice and moist. Nothing worse than dry cake, huh?
I have a really sweet recipe page today! I made these for a “girl’s night out” (stamping with my friends) a few weeks ago and they were gone in a flash! Yummo! It all started when Jenn Balcer posted a photo online of some stuffed strawberries and I knew right away I
wanted needed to try making them. I compared a few recipes I found and scribbled down the amount of ingredients I chose to use. Then I decided that I needed to dip them in chocolate…um hum!
The paper-pieced strawberry is from Paper Smooches Fruitastic. Since I like to scrap my recipes, I knew this was a must have set! The sentiment at the top is from Sugar Rush. It really says You make Life sweet but I omitted the “you”. The dashed lines under the title are from Santa Paws.
This recipe page was created for the Paper Smooches Sparks Challenge. The bright pink flower in the photo inspired me to use the strawberry image. I added red accents but I had to switch out the blue accents for green to match my papers. And I added a clear gemstone accent.
Now here’s what they look like…go ahead…you know you wanna make ’em too! :0)
stamps- Paper Smooches Sugar Rush, Fruitastic, and Santa Paws; paper- white, pink, red, K& Company Berry Sweet, Real Red d.p.; ink- Regal Rose, Pear Pizzazz; accessories- Martha Stewart Scallop Dot punch, circle punches, Copics, dimensionals, gemstone.
Now that warmer weather is finally here I am hungry for summer pasta salads again! I guess I was just wishing for warm weather back in February when I made this dish for a get together with friends. They all loved it and asked how I made it but I was almost embarressed to say how simple it was. LOL. Sometimes the simple dishes are the best though so I decided to scrap it for the 6×6 recipe swap at the Spring Fest I attended. This is the last project I have to share from that event.
Enjoy! I am off to take some meds and hopefully hit the pillow early tonight. I am battling yet another sinus infection…I’ve actually had this off & on since January…yuck.
I’ll be back on Thursday with a card from the new Stampavie Vintage collection….♥ these images!
stamps- SU! Best Blossoms, Cute & Curly, and Rough Texture wheel; paper- white, green, red, yellow, black, SU! Real Red d.p.; ink- Artichoke, Garden Green, YoYo Yellow; accessories- Prima, SU! Top Note die and Curly Label punch, Cuttlebug Checkerboard folder, EK Success Victorian Photo Corner and flower punch (for leaves), gemstone, Stickles, QuicKutz Tomato die.