Beautiful Day Butterfly Card

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I was messing around with embossing this butterfly onto glossy card stock. I love the technique. It is called Emboss Resist.  The image you emboss with white or clear embossing powder does not take on the color added later.  Hence the resist.

I used a brayer with a spectrum ink pad to roll color onto the glossy card stock after I embossed the butterfly.

It is a very simple card, but I like it because of the colors. I did use my Stampin’ Buddy, but you can see there were a few flecks of embossing powder that escaped on me.

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I used Stickles in the center of each flower to cover up the holes in the centers of the flowers.  I like how it adds a bit of sparkle to the card.

Stampin’ Up! Product:
Stamp Set: Beautiful Day
Ink: Versamark
Card Stock: Glossy White, Pink Passion
Other: Winter White embossing powder, Stampin’ Buddy

Non SU! Product:
Papertrey Ink white card stock, Prima Flowers, Stickles, Birthstone Kaliedacolor ink pad

Thank you for stopping by!

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Cajun Shrimp Pasta

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I had purchased a bag of shrimp for us to eat on New Year’s Eve.  That did not work out as planned because Tim had to work. That’s ok. Life goes on.

We needed a quick easy meal the other night, and I figured we should probably use those shrimp up sooner rather than later. This recipe is quick, easy and yummy!

It was found over at https://centslessdeals.com/cajun-shrimp-pasta/

Cajun Shrimp Pasta
Ingredients:
1 Tablespoon salt (We did not use this.)
8 ounces penne pasta (We used angel hair.)
1 pound raw shrimp, deveined, cleaned, tails removed
2 Tablespoons Cajun seasoning
1 Tablespoon olive oil
1 Tablespoon butter
1 cup heavy cream
1/2 cup Parmesan (We did not measure.)

Instructions:
Add salt to a pot of water and bring to a boil. Cook pasta to al dente doneness. Drain pasta and set aside.

While pasta is cooking, cook the shrimp and sauce. Combine shrimp with Cajun seasoning and olive oil in a bowl. Toss to combine.

Heat a large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.

Add heavy cream to pan and scrape bottom to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in Parmesan cheese to melt. Add cooked pasta and shrimp. Stir to coat. (We put it all in the pot used to cook the pasta to be sure there was enough room.)

Enjoy!

Tax Extensions

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Hello everyone!

It is getting close to that time of the year that personal tax returns are due.

I do not offer tax advice.

I just want to remind you that if you cannot or will not be filing your taxes on or before April 15th, please be sure to file an extension.

Please note that if you owe, this is NOT a way to delay the amount that is owed. If you owe, that amount is due on April 15th regardless of whether you extend or not.

Here is the link to the form to file the extension yourself in case you may need it.

https://www.irs.gov/pub/irs-pdf/f4868.pdf

So Many Scallops and Embossed Circles

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I have used and probably shared this technique before. It looks neat in my opinion. I have no idea if there is a name for the technique. Punch out your shapes, adhere them to your card stock, and run it through the Big Shot in your embossing folder. It is so easy, but it really looks neat!

I am hoping this card could be sent to boy or girl. I’m just not sure if the scallop in the center matters.

I used three sizes of circle punches, spread them out, and adhered them to the card stock piece. I added the scallop piece after embossing the rest.

Stampin’ Up! Product:
Stamp Set: So Many Scallops
Card Stock: Brilliant Blue, Glorious Green, Real Red, Yoyo Yellow
Ink: all markers – Brilliant Blue, Glorious Green, Real Red, Yoyo Yellow
Other: Scallop punch, Square Lattice embossing folder, 1/2 inch circle punch, 1 inch circle punch, 1 3/8 inch circle punch

Non SU! Product: Neenah 110lb white card stock, Papertrey Ink white card stock

Thank you for stopping by!

Slow Cooker French Dip Sandwiches

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I found this recipe over at celebratingsweets.com/slow-cooker-french-dip-sandwich/

These sandwiches were messy to eat, but they were SO good.  We will for sure be having these again. Be sure to have a good amount of au jus on the side for dipping. It is so worth it! We used provolone cheese on our sandwiches, and I think my rolls were too soft, but that was ok.

INGREDIENTS

  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat 
  • 3 cups low sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 1 bay leaf
  • salt/pepper
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS

  1. Liberally salt and pepper your roast. (I did not use salt.)
  2. In a large glass measuring cup, combine the beef broth and Worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker.

  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).

SLOW COOKER:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.

  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you’d like more au jus, you can stir in a little beef broth to make it stretch farther.

  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

     

    ENJOY!

Stampin’ Up! Info

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It is the very best time of the year if you are a Stampin’ Up! junkie like I am!

Stampin’ Up! is having their Sale-a-Bration, and in addition to that and the usual Idea Book & Catalog, they are featuring the Occasions Catalog.

There is some neat stuff in all of the catalogs.

Sale-a-Bration is a fun time to earn free product with every $50 or $100 purchase. You can get one free item from the catalog for every $50 you purchase, and there is one item that you can get free with a $100 purchase. The choices this year are great.  I hope you take a minute to check them out! This catalog ends on 03/31/19!

https://www.stampinup.com/ecweb/category/10100/sale-a-bration

I mentioned the Occasions catalog.  What a variety of great product. I am especially interested in the Humming Along bundle. This catalog ends on 06/03/19.

https://www.stampinup.com/ecweb/category/10200/occasions-catalog

Please let me know if you need a referral to a Stampin’ Up! demonstrator to place your orders through.  Happy shopping!

 

Lovely Lavender In Full Bloom Birthday Card

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I am a terrible designer series paper and ribbon hoarder. For real! I am trying to really hard to break that.

I really do love how some of these pretty papers really do make a beautiful background for a quick and easy card.

I will admit that this particular scrap of DSP is quite old. I really like the colors Stampin’ Up! used to make this paper. I thought the paper is busy enough that it only needed a small image.

Stampin’ Up! Product:
Stamp Sets: In Full Bloom and Teeny Tiny Wishes
Card Stock: Daffodil Delight and Lovely Lavender
Ink: Daffodil Delight and Lovely Lavender
Other: Blender Pen, Detailed Dragonfly Thinlits, In Full Bloom coordinating DSP

Non SU! Product:
Neenah 110lb white card stock, Papertrey Ink white card stock

Slow Cooker Mexican Pulled Pork

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We get a butchered pig every year. We always have a bunch of shoulder roasts to use up. I do not care for shoulder steaks. The roasts are best done in the slow cooker in my opinion. I try to find new ways to make them, and I stumbled across this over on Pinterest.

This recipe comes from http://www.simplyrecipes.com/recipes/slow_cooker_mexican_pulled_pork/

It was very tasty! We have some of the rub left to use another time. I believe my roasts are cut into two pound roasts.

Slow Cooker Mexican Pulled Pork
Ingredients:
The Rub:
4 Tablespoons chili powder (I used three)
1 Tablespoon salt (I omitted this)
1 Tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 teaspoon onion powder
1/4 teaspoon cinnamon
scant pinch of ground cloves

The Roast:
3 1/2 pound boneless pork shoulder roast (mine had a bone)
2 Tablespoons vegetable oil

Serve with:
sliced avacado
sliced radishes
thin sliced cabbage
warm tortillas, corn or flour
fresh squeezed lime juice
salsa
guacamole

Directions:
Mix together the rub ingredients in a small bowl.
Untie the roast if necessary. Pat the roast dry with paper towel. Rub the spice mix all over into the roast. Reserve leftover rub for another time. Let the roast sit at room temperature for one hour or chill over night (I did not do this).
Heat vegetable oil in a fry pan on medium high heat. Brown roast on all sides.
Place the roast in the slow cooker. Add additional rub if desired. Cook on low for six to ten hours until the pork is fall apart tender.
Remove the roast from the slow cooker and place on a cutting board. Use two forks to shred the meat. You can shred it in the slow cooker if you prefer.
Return the shredded meat to the slow cooker and toss to coat with the juice from the roast.
Serve with warm totillas and any or all of the suggested items listed.
Enjoy!

Button Bear Birthday Card

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I used to make cards to donate to a group that sent them to our military troops overseas. That group is no longer around. Since I can get two card bases out of one piece of card stock, I almost always make two of the same card. I miss having somewhere to donate to. A few months back I decided to make four of each card. I also decided to donate the extras to local nursing homes. I have more than enough supplies to do this. I figure folks in nursing homes cannot always get out to buy cards to send and maybe cannot afford them either. Each card has a matching envelope in with it.
This particular card was not made for my stash. It was made to put in the baskets I donated. I do not have kids in my family young enough to appreciate a teddy bear on their card. I do love the Button Bear set for baby cards though!

I figured with neutral colors this card could be sent to a boy or girl. I have always loved the Creamy Caramel and Real Red together.

I used the Stamp-a-ma-Jig to line up the party hat. Folks today use the Stamparatus.

I know my bow doesn’t really line up with the stamped one, but I thought it still looked cute.

Stampin’ Up! Product
Stamp Set: Button Bear
Card Stock: Creamy Caramel and Real Red
Ink: Creamy Caramel and Real Red
Other: Creamy Caramel gingham ribbon, Stamp-a-ma-Jig

Non SU! Product:
Happy birthday embossing folder, Papertrey Ink white card stock

Thank you for stopping by!