NMBS Blog CASE

I’m a member of the NMBS (No More Bad Swaps) group.  Periodically, they have a featured “nimbee” and ask that you CASE one of their cards.  So, that’s just what I did today!  You can check out her blog HERE.  Here is Adela Rossol’s card:

Here is the card I made:

I used the stamp set, Echoes of Kindness, a retired hostess set, and Flight of the Butterfly.  The sentiment, cherish, comes from the Baroque Motifs set.  I colored the flowers using my Blender Pen and Rose Red ink and the leaves are done with Old Olive marker.  The base card is Bordering Blue and the flower image is matted with Rose Red and Old Olive.    The DSP is non Stampin’ Up.

411 Challenge

I made my card for the 411 Challenge last night. It’s also going to be a birthday card for a friend who lives in England.

Here is the challenge sketch:

Here is my card:

The stamp sets are from Great Impressions but all other items are from Stampin’ Up. The paper is: Certainly Celery, YoYo Yellow and the new In Color, Bermuda Bay. I colored the cars with my Copics and used Glossy Accents on the windshields.

Happy Birthday Tom!

Red, White & Blueberry Smoothie

Here’s a yummy and patriotic treat!

INGREDIENTS
1 cup whipped cream
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 dash of lemon juice
Sugar, to taste
A few small, fresh strawberries, to garnish

INSTRUCTIONS

1. Mix together all ingredients in a blender and blend until desired thickness.
2. Wash fresh strawberries and slit at the bottom to use as garnish for individual glasses.

(from Home Made Simple)

The Star Spangled Banner

The Defense of Fort McHenry by Francis Scott Key

20 September 1814

Oh, say can you see, by the dawn's early light, What so proudly we hailed at the twilight's last gleaming? Whose broad stripes and bright stars, through the perilous fight, O'er the ramparts we watched, were so gallantly streaming? And the rockets' red glare, the bombs bursting in air, Gave proof through the night that our flag was still there. O say, does that star-spangled banner yet wave O'er the land of the free and the home of the brave?

On the shore, dimly seen through the mists of the deep, Where the foe's haughty host in dread silence reposes, What is that which the breeze, o'er the towering steep, As it fitfully blows, now conceals, now discloses? Now it catches the gleam of the morning's first beam, In full glory reflected now shines on the stream: 'Tis the star-spangled banner! O long may it wave O'er the land of the free and the home of the brave.

And where is that band who so vauntingly swore That the havoc of war and the battle's confusion A home and a country should leave us no more? Their blood has wiped out their foul footstep's pollution. No refuge could save the hireling and slave From the terror of flight, or the gloom of the grave: And the star-spangled banner in triumph doth wave O'er the land of the free and the home of the brave.

Oh! thus be it ever, when freemen shall stand Between their loved homes and the war's desolation! Blest with victory and peace, may the heaven-rescued land Praise the Power that hath made and preserved us a nation. Then conquer we must, for our cause it is just, And this be our motto: "In God is our trust." And the star-spangled banner forever shall wave O'er the land of the free and the home of the brave!

Top 5!!

I'm excited! I made a card last week for the challenge at THIS site and it was was chosen as one of their TOP 5!! Yay!!

Now on to do this week's challenge!

Make some Ice Cream Cone Cupcakes

INGREDIENTS
1 box Devils Food Chocolate Cake Mix
1/4 cup oil (follow package instructions)
1 cup water (follow package instructions)
3 eggs (follow package instructions)
1 package flat-bottomed ice cream cones
Optional Toppings: chocolate cookie crumbles, sprinkles, chocolate chips
Consider Substituting: 1/3 cup room temperature brewed coffee for a robust, gourmet flavor.

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, milk, coffee, butter and vanilla extract. With an electric mixer, blend the ingredients on low speed just until incorporated.
3. Once mixed, beat the mixture on high speed for 2 minutes. Add the eggs, then beat on high speed for an additional 2 minutes.
4. Transfer the batter into a container with a pour spout (a liquid measuring cup, for example), then carefully pour the batter into each ice cream cone, filling each 2/3 of the way full.
5. Place the cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Frost with Creamy Marshmallow Frosting (see recipe below) and decorate with your choice of toppings.

Creamy Marshmallow Frosting

INGREDIENTS
1/2 cup sugar
2 tablespoons water
1/2 teaspoon vanilla
2 egg whites
2 cups (one 7-ounce jar) marshmallow cream topping

INSTRUCTIONS

1. Boil 6-8 ounces of water in a medium-size saucepan. In a small heat-proof mixing bowl, combine the sugar, egg whites and water, then place the bowl on top of the saucepan to create a double boiler.
2. Use an electric mixer to whip the mixture until soft peaks form. Add the marshmallow cream and continue beating into stiff peaks. Remove from heat.
3. Blend in the vanilla extract on low speed. Use a spoon to frost your Ice Cream Cone Cupcakes.

Shopping Organizer

When I visited Enchanted Cottage in May, I saw the cutest little organizer that they had on display.  It was made out of a small tin container.  Here is a picture of it:

So, I bought a couple of the tins and decided to try to make one myself.  I finally finished both of them and have mailed them to my niece and my nephew’s girlfriend to thank them for their hospitality while I was in Austin last month.  I hope they can use them.  I thought they turned out real cute.  I may have to find a tin and make one for myself!!

Deal of the Week

Every week during the month of July, Stampin' Up! will offer one discounted product as a "Deal of the Week." No limits and no minimum purchase required. This week's deal is 30% off the Scallop Edge Punch ($10.99 sale price!) So, if you've been waiting to purchase this punch, now is the time!

Check out a sample using the punch HERE!

Today's the Day!

You can order from the new Stampin' Up catalog today! Get your new goodies NOW!!

This week’s Monday Mailer

It’s the end of June and I have mailed out my last June Monday Mailer.  Unfortunately, I was not as lucky on the receiving end of my Monday Mailers and only received one card.  My partner was busy and says she will be sending my cards later so I’m being patient!

Here’s my card:

I used the stamp set, Fresh Cuts.  The Fresh-Cut note card is embossed with the polka dot Texturz Plate.  I stamped on Rich Razzleberry (new in color) paper with white craft ink and embossed it.  The flower is punched with the Boho Blossoms punch and sponged with white craft ink.  I used the new polka-dot grosgrain ribbon (Rich Razzleberry) on the side.

This is the inside of the card: