This first lovely tag was my favorite, although there were so many beautiful and festive designs. It was made by Katie. When I saw it, I gasped a little.
It’s made with the Stampin’ Up! Festive Flower Builder Punch (139682). Wanna hear something sad? I passed up this punch when it was on sale. I wish I bought it!
This second tag is the Christmas tag that I made for my cookies. It features Santa’s Sleigh from Stampin’ Up!. You can get Santa’s Sleigh and the Santa’s Sleigh Thinlits Dies together (143499) with the bundle discount now through January 3rd.
Santa’s Sleigh and many other bundles won’t be offered with the bundle pricing in the future. Don’t be like me and wish you got it while it was on sale! Be sure to check out the Closeout Sale.
I made my Grandma’s potato chip cookies for the cookie exchange. They turned out excellent – just like I remember! If you try them sometime, please let me know how you like them. I am happy to share this family recipe with you. Thank you for stopping by. Enjoy!
Rosemary’s Potato Chip Cookies
3 c. Sifted Flour
2 C. Butter – softened
2 Egg Yolks
2 c. Powdered Sugar + more for dusting
2 t. Vanilla Extract
2 c. Crushed Potato Chips
1 c. Chopped Walnuts
Cream butter and sugar together. Add egg yolks and vanilla, blend well. Add flour gradually, be sure not to over mix. Fold in potato chips and nuts. Drop on ungreased cookie sheet with a teaspoon or small disher. Bake at 350 for 10-12 minutes. Cool completely and sprinkle with powdered sugar.
I like these a day or two later as the potato chips become more a part of the butter and sugar and flour. They really are delicious.
You can check out the STAMPIN’ UP! HOLIDAY CATALOG RETIRING LIST HERE.
Check out the CLOSE OUT SALE HERE.
New hostess code: NK37DD6T – get a free thank you gift when you use the hostess code.
At the Alvarez house, we love Egg Roll Bowls! With no rolling, these bowls are quick and easy. No frying and lots of veggies make them healthy too. Easy dinners leave more time for card making! Max shared this picture of his dinner on Facebook a few days ago now everyone wants the recipe. Here it is, enjoy!
Egg Roll Bowls
1 package of prepared egg roll wrappers
1 1/2 lbs ground pork
1 Tbsp sesame infused olive oil
1 medium onion diced
1/2 -3/4 of a cabbage sliced fine
3 carrots shredded
3 cloves garlic minced
1/3 cup soy sauce
1 Tbsp smooth peanut butter
1/4 tsp ground ginger
3 green onions chopped
1 can salad shrimp drained
Preheat your oven to 400. Invert two small glass oven safe bowls on a cookie sheet. Lightly oil the outside and bottom of the bowls with vegetable oil. Drape an egg roll wrapper over each of the oiled bowls. Bake for approximately 7 minutes. Make bowls two at a time while you cook the filling on the stovetop.
In a large skillet crumble and brown ground pork. Drain and set aside. Drizzle pan with sesame infused olive oil and sautee onion. When the onion is lightly brown add the cabbage and continue to sautee. When the cabbage is warm and wilted add the carrot and garlic. Add the browned pork back to the pan. While the veggies finish cooking and the pork is warming through, stir together soy sauce, peanut butter and ginger. Add the sauce and tiny shrimp into the pan and warm through. Sprinkle with green onion.
Heap filling into the crispy bowls and serve with sweet and sour sauce and extra soy sauce if desired.
Fruit Tart Cookies
2 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups butter – I use salted
1 1/4 cups sugar
1 tsp vanilla extract
Preheat your over to 350 degrees. Sift flour, baking soda and salt together and set aside. Cream butter and sugar, add eggs one at a time beat until light yellow and fluffy. Stir in vanilla. Stir in dry ingredients. Roll dough into balls about the size of a walnut. This recipe makes 5 dozen fruit tarts. Press each ball into a mini muffin tin. Be sure to press the bottom and sides thin and go up the entire side of the cup, you really want to define the cup shape, these puff up when they bake. Bake for about 10 minutes or until light golden brown. Cool in muffin tin and then on a wire rack.
11 oz of cream cheese – that’s one bar plus 3 ounces
1 1/2 cups powdered sugar
3 Tbsp fresh squeezed lemon juice
Beat cream cheese in mixer until light and fluffy. Add powdered sugar on low in 2 or 3 additions. Stir in lemon juice. Transfer filling to a zip top bag and chill while cookies cool. When cookies are completely cool snip corner off the bottom of the bag and pipe about tablespoon of filling into the sugar cookie shell.
1 cup of green grapes diced small
1 cup of strawberries diced small
1 small can of mandarin oranges, drained diced small
1 pint of blueberries
Garnish cookies with bright and colorful fruit. These are a fresh and tasty treat for summer – enjoy!
It’s been a long time since I shared a recipe with you. Let’s face it, when dinner’s done…there’s more time for browsing the new A Muse Studio Catalog and card making! Here is an easy delicious crock pot chicken taco soup. Enjoy!
Easy Crock Pot Chicken Taco Soup
Add these to the crock pot and stir:
1 small onion, chopped
1 8oz can of tomato sauce
1 10oz can of tomatoes with green chilies
1 14.5oz can of stewed tomatoes, chopped
1 12oz can of beer
1 packet of your favorite taco seasoning
ADD 3-4 large chicken breasts, cut them in three large chunks each. Cook on low for 5 hours. Remove chicken from the pot, shred it and return it to the pot. Add:
14.5oz can of corn, drained
15.5oz can of black beans, drained and rinsed
Continue cooking on high for 2 hours.
Serve garnished with:
crushed multigrain tortilla chips
sliced green onion
taco bell hot sauce <--- I know. I can't help myself. I love those little packets! LOL
Power for Paper Crafts Green Smoothie
1 banana – frozen
1 cup of fresh pineapple
1/2 cup kale tightly packed
1/3 cup coconut milk
2 ice cubes
Put frozen banana, fresh pineapple, kale and coconut milk in single serve 16oz blender cup in that order. TIP: If you are using a traditional blender, reverse the order. Smoothies blend better if liquids and soft solids are closest to the blades while frozen fruits are farthest from the blades. Pulse on low until all ingredients have been chopped. Add ice and pulse on low. Increase power to high and blend until smooth. ENJOY!
Thank you for stopping by today. Please let me know if you like my Power for Paper Crafts Green Smoothie!
Are you getting tired of seeing what I eat? I wonder. Let me know what you think or if you try any of my recipes. The idea is, if I inspire your cooking and make it easy maybe you will have more time and energy for your paper crafts. Here is a yummy, flexible and easy homemade sloppy joe.
Homemade Sloppy Joe
1 1/2 – 1 3/4 lb ground turkey or lean ground beef
1/2 small onion diced small
1/2 green or red bell pepper diced small
1/2 cup ketchup
8 oz can tomato sauce
1/2 can of tomato paste (about 2 tbsp)
1 tbsp Worcestershire sauce
2 tsp sugar
Brown ground beef or turkey in a skillet. Add onion and bell pepper and cook an additional 2 minutes until vegetables are tender. Season with a sprinkle of seasoned salt (I use Lawry’s), onion powder and garlic powder. Add ketchup, tomato sauce, tomato paste, Worcestershire sauce, and sugar, stir to combine. Bring to a boil then turn down and simmer on low for 15 minutes. Serve on a multi-grain flat roll or hamburger bun. The picture is my left overs as lunch the next day. I usually serve with broccoli or green beans and a garden salad. This is a fast easy dinner and much better then the canned sauce. I hope you enjoy! If you give it a try be sure to let me know what you think.
I love this salad with a grilled or sauteed chicken breast. It’s a super quick, fresh and delicious dinner that will leave tons of time for paper crafts!
Apple, White Cheddar and Dried Cherry Bibb Salad
This is four servings as a side salad or a nice dinner for two especially with a couple of grilled or sauteed chicken breasts.
1 head of bibb lettuce rinsed and torn into bite size peices
1 large gala apple cut into bite size cubes
1/3 cup of dried cherries
1/4 cup of roughly chopped walnuts
1/3 cup of good white cheddar shredded on a box grater
about 1/4 cup of Aldi Grandessa Signature Raspberry Vinaigrette – this stuff is the best bottled salad dressing ever. I make my own salad dressing, I don’t like store bought stuff. I am not sure how I first tried this, but it is a staple in my house. Try it. Serious.
2 boneless skinless chicken breasts
1 tbsp olive oil
Lawry’s Season Salt
Fresh Ground Black Pepper
Season chicken breasts with season salt, onion powder and garlic powder. Saute in olive oil until done. I usually pepper my chicken after turning it over to avoid burning the pepper. Set aside.
Tear bibb lettuce, chop apples and layer in a deep dish. Sprinkle on cherries, walnuts and cheddar. If you are adding chicken, chop it into bite size pieces and top salad. Drizzle with Raspberry Vinaigrette. Serve with some warm multi-grain baguette, if you want. Enjoy the recipe. Please let me know how you like it if you give it a try!
This recipe will keep you fueled all day! It’s the perfect start to your day, and you will have energy to burn on your favorite paper crafts! I make this recipe one or two times a week. It is like a blank canvas. Everyone in my house likes it different. Desi puts a tablespoon of peanut butter on it before she warms it in the microwave and then tops it with sliced banana. Violet likes milk, butter and a little cinnamon sugar on her baked oatmeal. I like to throw some roughly chopped walnuts and banana slices on top. I also like to thaw some frozen blueberries and put them on top with a teaspoon dollop of sour cream and a sprinkle of brown sugar. Enjoy!
My Favorite Baked Oatmeal
1/2 cup canola oil
1/2 cup sugar
2 cups of old fashioned oats
1 cup of quick cook oats
1 tbsp baking powder
1 1/4 cups of skim milk
Vietnamese Saigon Cinnamon
Preheat oven to 350. Whisk oil and sugar together in a medium mixing bowl. Add egg and whisk until pale yellow and glossy. Stir in oats and baking powder. After oats are coated with egg mixture, stir in milk. Pour into a oiled 8×8 glass baking dish. tip: After I measure my oil I use a paper napkin or paper towel to wipe out the measuring cup. I then use the towel to oil the pan. Saves lots of money over buying those spray cans with their preservatives and propellants! Arrange the oats in the pan level and even, spread them out with the back of your spoon and/or give the pan a little shake. Sprinkle with some really good Saigon Cinnamon and bake at 350 for 30 minutes. When the oatmeal is done, let it cool slightly and cut into nine squares. Serve with or without milk, berries, raisins or cranberry raisins, brown sugar, cinnamon sugar, banana, walnuts, peanut butter, dried cherries, almonds or anything else you think sounds good! Like I said, it’s your very own blank canvas. Be sure to let me know if you try this recipe. What are your favorite toppings?
OK, it doesn’t look like much, but wait til you try it! This soup takes 20 minutes start to delicious finish – you WILL have more time for paper crafts if you incorporate this recipe in to the meal plan! Serve with a warm multi-grain baguette and some fresh fruit, YUM.
Creamy Red Lentil Soup
Serves 4 – can be doubled
1 carrot, peeled and diced
1/2 small onion, diced
1 rib of celery, diced
2 cloves of garlic, minced
1 cup split red lentils, rinsed and sorted
3 cups of chicken broth (use veggie stock for a vegetarian soup)
1 tbsp olive oil
1/2 cup lite coconut milk
sweet Hungarian paprika
salt and pepper to taste
In a medium dutch oven saute carrot, onion and celery in olive oil until tender. Add garlic and cook another minute or two until garlic is fragrant. Add lentils to the pot and stir, sprinkle generously with sweet Hungarian paprika and salt and pepper to taste. Allow the lentils to cook in the oil for a minute. Pour in chicken broth and bring to a boil. Cover and turn heat to low. Simmer 15 minutes, stir once during cooking. Remove lentils from heat and carefully transfer to a food processor. Pulse until smooth then add the lite coconut milk and pulse again to blend. Return soup to pot for serving.
You will not believe how delicious this soup is! It’s full of vitamins, minerals and fiber. It takes 20 minutes total to make. This maybe be the worlds most perfect meal. Sometimes, I like to sprinkle a little Trinidad Lemon Garlic Seasoning right on my soup.
I know…porcupine meatballs on a card making and paper crafting blog, right? Well, when dinner is done, there is more time for paper crafts! This recipe is so fast and so yummy. Plan on it and take some time for your card making.
2 lbs lean ground beef – 90/10 or 93/7 is great for this recipe
1/2 cup of uncooked INSTANT brown rice – choose whole grain it’s better for you and delicious
1 – 2 tbsp finely chopped fresh parsley
1/4 medium onion chopped very fine
3/4 tsp seasoned salt
a sprinkle of onion powder and a sprinkle of garlic powder
fresh ground pepper to taste
approx. 1 tbsp olive oil
2 cans of tomato soup, divided
1 cup of water
1 tbsp of Worcestershire Sauce
Put ground beef, uncooked rice, eggs, parsley, onion and 1/2 cup of tomato soup in a large bowl. Season with season salt, onion and garlic powder, and fresh ground pepper. Mix gently but completely with clean hands. Roll into 24 meatballs. They will be very soft.
Heat a scant tablespoon of olive oil in a shallow wide dutch oven. You want a large shallow pot or a large skillet with a lid for this recipe. You need the surface area to lightly brown your meatballs. While the meatballs are browning, mix the remaining tomato soup with water and Worcestershire sauce. Pour over meatballs and bring to a boil. Turn down to a simmer and cover. Simmer 35 minutes and stir occasionally.
Serve with “Auntie Mar inspired sauteed cabbage” and garlic bread. YUM!
1/2 small onion sliced
1/2 head of cabbage
1 tbsp butter
2 oz light cream cheese
Melt butter in a skillet, add sliced onion and saute on medium high heat. Remove core and cut cabbage into one inch dice, rinse well. Add cabbage to butter and onion and cook until the cabbage is tender but still crisp. Season with seasoned salt and onion powder. Turn heat to low and add 2 oz of light cream cheese. Stir until all the cabbage and onion are lightly coated with cream cheese. This is delicious with carrot slices mixed in. I serve this cabbage with corned beef on St. Patty’s day, just add a tsp of caraway seeds. YUM.
Enjoy these recipes! Please let me know if you try them. Happy more time to paper craft!