Chocolate Crazy Cupcake Card


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I was on a cupcake card run. Cupcakes are yummy and fun! I went with my traditional chocolate cupcake for this card.

I thought this could go as a masculine card. There is no ribbon nor any glitter on it.

I should have made the red Designer Series Paper piece bigger. Next time. 😊

Stampin’ Up! Product:
Stamp Set: Crazy for Cupcakes
Card Stock: Chocolate Chip
Ink: Chocolate Chip, Real Red and Yoyo Yellow markers
Other: Large Polka Dots embossing folder, Real Red DSP

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


Cheesy Vegetable Chowder


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Today I am sharing a recipe that I changed up quite a bit. I used the recipe as a start, and made it my own.  Following is the link to the original recipe.

I had a bunch of veggies we had purchased the week of Thanksgiving that got stuffed into the veggie drawer and kind of were forgotten.  So, I went looking for a soup recipe!  This was it!

I made it in the slow cooker. Since Tim is working third shift now, we use the slow cooker a lot more to make it easier on both of us.  Tim did help out with the final touches so we could eat as soon as I got home from work (I work first shift.) so he could go back to bed. I don’t know how he does the split shift sleep, but he does!

The original recipe did not have any seasoning. When I worked at the restaurant many years ago, our chef often used a bay leaf in his soup. I add them to almost every soup I make.

I want to note that about a half hour to 45 minutes before serving, you will want to make a roux with flour, butter and milk and add that with the cheese. Stir it well. Ours did not thicken as much as I wanted, but I will try again using probably 4 Tablespoons each of butter and flour! Below is my version of the recipe.

Cheesy Vegetable Chowder
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stalk finely chopped (add more if you prefer)
1 small zucchini sliced thin
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped (I made small cubes)
2 cups chopped broccoli
1 teaspoon celery salt
1 teaspoon white pepper
1 bay leaf
2 Tablespoons flour
2 Tablespoons butter
2/3 cup milk or half and half
2 heaping cups cheddar cheese

You can saute the onion, carrot and celery in a couple of Tablespoons of butter first if you would like. I did not.

Place onions, carrots, celery, zucchini, broccoli, potatoes, garlic, celery salt, white pepper, bay leaf and broth in your slow cooker.  Cook on low for 7 1/2 hours.

About a half hour before serving, make a roux using the butter and flour. Add the milk and let it thicken a bit. Add this and the cheese to the crock.  Stir really well so the cheese melts into the broth nicely.

Cover and let it cook for a good half hour. Remove the bay leaf before serving.






New Post Schedule

As I did last year, I will only be sharing one post per week from January through April.  The first week of May will go back to posts twice a week. My work schedule and life schedule become super busy at this time of the year.  Thank you for understanding! I appreciate you following my blog!

Circle Circus Birthday Card


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Circle Circus is a fun stamp set.  I like the variety of patterns it offers.  It is great for masculine cards.

I was fortunate to pick this set up at a rubber rummage sale for $5!  What a bargain!  YAY ME!


I have done cards similar to this and shared them, I hope you don’t mind me sharing again.

This stamp set is great for making a One Sheet Wonder background.  Just stamp the different images all over one piece of 8 1/2 x 11 and then cut it up into pieces. Easy and fun!

Stampin’ Up! Product:
Stamp Sets: Circle Circus and Happy Birthday Wishes (sentiment)
Card Stock: Real Red and Tangerine Tango
Ink: Daffodil Delight, Real Red and Tangerine Tango

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

Chow Mein Noodle Cookies


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Mom used to make these when we were kids. They are yummy, easy, and fun cookies! They will be part of my Christmas cookie trays this year.

They are sometimes called Haystacks or Ting-a-Lings. 🙂

This recipe came from the blog at

You can make these more festive for Christmas by using white chocolate. You can find a recipe here:

You can also substitute peanut butter chips for the butterscotch chips.

I used about 4 cups of noodles per batch.

Chow Mein Noodle Cookies
1 package (about 2 cups) butterscotch chips
1 package (about 2 cups) chocolate chips
1 cup salted peanuts
2-8 cups chow mein noodles (other recipes say about 12 ounces)

In a large microwave safe bowl or in a heavy saucepan over low heat, melt the chocolate chips and butterscotch chips together until smooth.

Remove from the heat and stir in the peanuts. Then add the chow mein noodles – starting with 2 cups and stirring until they are completely coated. Continue adding the chow mein noodles, one handful at a time, stirring well to ensure they are completely covered each time until there doesn’t appear to be a lot of melted chips leftover.

Drop the mixture by Tablespoonful onto wax paper or parchment paper. Allow to rest at room temperature until completely set. (Some recipes recommend refrigerating and storing in the refrig since they do melt easily).


Patriotic Cupcakes Card


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I usually color the cupcakes to look like they are chocolate. Almost everyone I know loves a good chocolate cupcake, YUM! Who wouldn’t want a stack of them for their birthday!

This time I went a little more, in my opinion, masculine with the cupcakes and decided to use red, white and blue. Very patriotic, and I love it! I imagine vanilla cupcakes with a yummy frosting and a cherry on top!


Stampin’ Up Product:
Stamps Set: Crazy for Cupcakes
Card Stock: Ballet Blue, Basic Black and Real Red
Ink: Memento Tuxedo Black, Ballet Blue and Real Red markers
Other: Perfect Polka Dots Embossing Folder

Non SU! Product:
Happy Birthday Embossing Folder (By Cuttlebug)
Neenah 110 lb white card stock
Papertrey Ink white card stock

Thank you for stopping by!

Handmade Gifts Are Not Cheap Gifts



I know I talk about this almost every year at this time. I have some new followers, so I just want to put it out there again.

Handmade gifts are not a cheap option of gift buying.  Honest!

Handmade gifts require thought, planning, supplies, time and love.

My cards are all made with love.  I know some people appreciate them more than others.

My Christmas tree is covered with handmade ornaments that I have been given over the years. They are my favorites. I love them.

If you receive a handmade gift, please do not feel jipped or bummed out.  Think of why the person gave you a handmade gift. Realize the love in the gift.

I hope you have a Merry Christmas!

Spicy Peanut Noodles


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The folks over at 12 Tomatoes shared a great recipe for Spicy Peanut Noodles.  If you like peanut sauce, you will love this recipe. Tim told me we could have this weekly. He just loved it, and I did too!

I did add chicken to this recipe. We stopped at Aldi, and I grabbed two packages of grilled chicken breast strips to add.

This was plenty of food for two hearty meals for us.  The leftovers warmed up nicely.

Instead of slicing cabbage, I bought a bagged coleslaw kit. Yes, it had carrots, but I didn’t care. It was good, easy, and saved time! 🙂  I used about half of the package because I had no idea how much a 1/2 head of cabbage sliced into thin strips would be. Just being honest here.

We used angel hair pasta because we always have that on hand.  This is also a good deal at Aldi.  🙂

Tim cannot eat very spicy food, so I only put 1 Tablespoon of Sriracha, and he said it was just right for him.

I did not take a picture of this.  Sorry!

This recipe was found at

Spicy Peanut Noodles
12 ounces spaghetti
1/2 cup creamy peanut butter
1/4 cup warm water
3 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons Sriracha
3 Tablespoons fresh lime juice
1/2 Tablespoon fresh ginger, peeled and minced (I used 1 teaspoon ground ginger)
1 Tablespoon garlic, minced
2 teaspoons sesame oil
1 red pepper, sliced into thin strips
3/4 cup green onions, chopped
1/2 cup cilantro, chopped
1/2 cup roasted and lightly salted peanuts, chopped (I did not chop them)
1/2 head cabbage, sliced into thin strips

Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, or until just al dente.

In a large bowl, mix together peanut butter, water, soy sauce, honey and Sriracha until smooth. Then add lime juice, ginger, garlic and sesame oil and stir until combined.

Place pasta in a large skillet (make sure you use a LARGE skillet!) over medium-high heat and pour in the peanut butter sauce mixture. Mix together to coat noodles.

Add red peppers, cilantro, cabbage and peanuts. (This is when I added the chicken strips as well) Cook for 6-7 minutes or until veggies have softened.

Serve hot and enjoy.