I had a fun class earlier this month that I called Made with Love! My friend Heather, who is a Pampered Chef consultant and I paired up to make it a fun event. She showed us all how to make a couple of sweet treats and then I showed everyone how to package them up and we made a Valentine card to go with them. It was a yummy and fun event!
I showed everything we made on a FB live video yesterday (Jan. 21, 2019). You can see it here. And now I wanted to share with you the details and some photos of each project. Today is the Truffles!
First of all we made our truffles and then we needed to package them up. You’ll find the recipe for the truffles themselves down below. The little truffle package was made with the 3×6 Gusseted Cellophane Bags. You can fit two small truffles or one larger on easily in the bag. Once the bag is full tie it shut with ribbon – we used the Lovely Lipstick ribbon. To make the tag use a strip of Whisper White card stock punched with the Scalloped Tag Topper Punch. Then decorate it with the Meant to Be Bundle – stamps and the little heart die. Finish it up with the heart epoxy droplet which was colored with a Stampin’ Blends Marker.
- #141704 – 3″x6″ Gusseted Cellophane Bags
- #150587 – Meant to Be Bundle = Stamp set + Be Mine Stitched Framelits (used on all the projects in the video)
- #100730- Whisper White card stock – 3″ x 2″
- #146952 – Lovely Lipstick 1/8″ Grosgrain Ribbon
- #147140 – Lovely Lipstick Classic Stampin’ Pad
- #133324 – Scalloped Tag Topper Punch
- #148583 – Heart Epoxy Droplets
- #147026 – Lovely Lipstick Dark Stampin’ Blends
Here is the recipe for the truffles. We rolled them in some coconut and valentine sprinkles.
Check back to see the rest of the projects – I’ll be posting them the rest of this week.
Be sure to register for upcoming classes – just click on Registration under the Events tab.
Order online here – use hostess code BNNC9A9C for January 2019.
Here are the recipes I used for my In-Color Inspired food that I served at the New Catalog Open House.
When I searched I didn’t really find what I wanted for a strawberry slush – there were many different recipes out there but I decided to come up with my own instead. So this is what I created:
- Put about 2 scoops of Strawberry Sorbet in a small plastic cup
- Add Sprite to the cup
- Stir with a spoon until it is all slushie
- Add a few fresh sliced strawberries to the top
- put in the freezer until ready to serve
- I served them with short straws and also with a spoon (for those that wanted to scoop instead of sip)
Pistachio Pudding Cake
PISTACHIO PUDDING Cake
I found this recipe on Pinterest. It looks like it originated from the Jello company.
- 18 1/4 ozs cake mix (yellow) -( my box was smaller than this one)
- 1 package instant pudding (serving size jell o pistachio flavor, pie filling)
- 4 eggs
- 1 1/4 cups water
- 1/4 cup oil
- 1/2 tsp almond extract
- 7 drops food coloring (green)
- 2 tbsps powdered sugar (optional)
- Preheat oven to 350 degrees F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. (I mixed all mine by hand)
- Pour into greased and floured 10-inch fluted tube or tube pan.
- Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar just before serving. (I actually forgot the powdered sugar – oops).
Baked Brown Sugar Brie Cups
BAKED BROWN SUGAR Brie Cups
This is another one I found on Pinterest. On my pinterest page it links to a blog and she has some pictures for each step.
Baked Brown Sugar Pecan & Brie Bites
- Phyllo dough sheets
- Brie, cubed into half inch pieces
- Brown Sugar
1.) Lightly spray a mini muffin tin with cooking spray.
2.) Cut phyllo dough into 1 1/2 inch squares. (mine were more like rectangles – I didn’t measure them)
3.) I used about 4-5 layers (or it could have been more just put some in each cup) of dough for each tart and pressed it into the muffin tin. Lightly spray the dough with cooking spray so it doesn’t burn.
4.) Place a cube of brie in each piece of dough.
5.) Top each one with 1/2 teaspoon of brown sugar, 1/2 teaspoon pecans and a little drop of honey.
6.) Bake at 375 degrees until cheese is melted and dough is golden brown. I think it was maybe 10 minutes.
7.) Let them cool for a few minutes before removing them from the pan. I used a spoon to help me lift them out without breaking the shells.
Enjoy. I thought they were perfect for my Stampin’ Up! party.
Yesterday I had my Stampin’ Up! Getaway Celebration Party. What a fun afternoon it was! I wanted to have a celebration party for everyone as a Thank You for helping me earn my first incentive trip. Today I thought I would show you the decorations and things for the party.
First I made a bunch of paper flowers – using the idea from page 70 of the Stampin’ Up! Annual catalog. My color palette came from the colors in the Patio Party Designer Series paper. I arranged the flowers in mason jars that were filled with beans and then tied some of the matching ribbon around the mouth of the jar.
I baked little mini cupcakes and made cream cheese frosting – yum! I used My Digital Studio and the template from the Patio Party Collection DVD. I printed out the little flag banners for my cupcake picks – I just replaced the “Happy Birthday” with “Thank You”. I printed it at home on Whisper White card stock – I cut them and scored in half then glued to the top of a tooth pick.
I also cut strips of the Patio Party Designer Series paper and then punched out butterflies from the card stock left from the flowers. I wrapped the water bottles and glued the butterflies to the front. They were really cute.
I also made cookies using the Sweet Pressed Cookie stamps from convention. I made lots of Thank You cookies which everyone used to make a project and then I had all the others out on a plate. I used the Sugared Shortbread cookie recipe that comes with the cookies stamps. By the way most everyone that I have showed these too is surprised out how big these are. In the catalog they seem smaller. They are 2-3/4″ diameter – so it makes a large cookie not a small one.
I also made an Almond Chicken Cheese Ball which is a favorite for everyone. The recipe makes two large cheese balls and we finished the first one and made it half way through the second one. I’d say everyone loved it. And many people asked for the recipe. I had actually posted it on my blog a long time ago – here is the post.
Here is a picture of all my food –
I had some little parfaits – yogurt, brownie bites and raspberries. And finally I made corn dip – here is the recipe for that:
2 cans (15 oz) Fiesta Corn, drained
1 can (4 oz) Chopped Green chilis (I don’t always use the whole can)
10 oz. pkg shredded cheddar cheese
8 oz. sour cream
1/2 cup mayo
1 Tbs Cumin
1/4 tsp cayenne pepper (or less)
1 1/2 Tbs Chilli powder
Mix & chill overnight.
Serve with Tostito or Frito scoops.
I know I had a fun afternoon and I’m glad so many people were able to make it. I’ll share the projects we made on another day.
I have been making this recipe for many years – it is always a big hit. I recently made it at my Holiday Gift Making weekend that I had back in November and several people wanted the recipe. I am making some more for Christmas – to have out our family events throughout the holidays and thought I would share it with you. In the past I have given it as gifts to teachers and neighbors. It was such a great teacher gift – a ready made appetizer for a teacher to take home for the holidays. I made them when Kyle was in Kindergarten (he is now a freshman in college) and wrapped them up in a dish with crackers and a spreader to give to his teacher. Several years later when ever we would see this teacher (she no longer worked at the school) she always commented on how she remembered that gift and how good it was.
Today I decided to wrap up a few for gifts – I actually divided one larger cheese ball into two smaller ones to wrap them.
I used several items from the Stampin’ Up! Holiday Mini catalog. First the Deck The Halls fabric – I cut a large square and then folded it into quarters and used the Big Shot and the Scallop Square die to cut the fabric. I lined the fabric up on the die so that the cut edges after I folded it up where getting cut and the folded sides were inside the die so they didn’t get cut. This gave me a large scallop square of fabric – basically the size of 4 of them together – but one large piece of fabric. I hope that made sense.
My cheese balls were rolled in almonds and then I wrapped them first with wax paper and then with plastic wrap. Then I put it in the center of my scalloped fabric square. I took two opposite points and folded them across the cheese ball then took the other two points and brought them together at the top. I used a large needle, some Linen Thread, and a Big Designer Button from the Deck the Halls pack – I used the smallest Always Artichoke button for these. I used the needle to pull the Linen thread through the front of the button, through both layers of fabric to the back, through both layers of fabric again through to the front and through the button. Tied that in a knot and then added a tag from the Tags til Christmas stamp set. Tied it in a bow and trim the ends. It dressed them up nicely!
Here is the recipe:
Almond Chicken Cheese Ball
1- 1/2 cups cooked chicken
1 Tbsp A-1 steak sauce
2 – 8 oz. packages cream cheese, softened
Combine above in a bowl. Mix well.
1/4 cup minced green onion
1/4 cup chopped fresh parsley
1/3 cup chopped celery
1/4 cup chopped almonds
Mix green onion, 2 Tbs parsley and celery with the cream cheese mixture. Mix well, form 2 balls – refrigerate 4 hours or overnight. Roll in “leftover” parsley and almonds. Serve with crackers.
Here are some of my notes:
-I have been using canned chicken – just drain it well.
– I usually leave out the celery – my family doesn’t care for it.
– This time I left out the parsley because I didn’t have any – it’s mostly for looks.
– Forming the balls is messy on your hands. I get out waxed paper and put a ball in the middle of each piece. Then roll that up and cover it with plastic wrap to put in the fridge.
– I was able to freeze one – but don’t add the outside parsley and almonds before freezing and do wrap in wax paper first – because when it defrosts it gets “wet” and the wax paper seems to absorb some of that. Let it defrost in the fridge and then roll in the parsley and almonds before serving it.
I tried to post this earlier today – and my internet went out and was down most of the day – I was hoping my post got saved but it didn’t so I’m starting over.
I thought I would try a change of pace and post something that wasn’t related to the holidays. Tennis season just ended for us – unless your team is in the playoffs and no one in our family fits that category this time. Ryan’s junior tennis team has had the same husband and wife coach them for many years – they were doing it long before Ryan joined the team. They are the nicest couple and so good with the kids – always encouraging to them and positive. They are great with the parents too – keeping us well informed. I appreciate that and know it is a lot of hard work. So to thank them we bought a gift card and I made them a thank you card – so I wanted to share that with you today. It is a quick simple card that could be made with any of the Just “sport” stamp sets or even other stamp sets with circles or flowers.
Here are the Stampin’ Up! supplies I used:
- Garden Green card stock and ink
- Basic Black card stock and ink
- Whisper White card stock
- Summer Sun ink
- Just Tennis stamp set
- Flight of the Butterfly stamp set (for the sentiment)
- Stampin’ Dimensionals
- 3/4″ circle punch
- slit punch (on the front under the black to hold the gift card on the inside)
- Whisper White Medium envelope
And I just found my notes from Cari’s Congo Cookie recipe that I was supposed to share with my stamp club members.
Here it is:
- 1-1/2 stick butter
- 2-3/4 cups flour
- 1 box lt brown sugar
- 1 tsp vanilla
- 1 12oz. bag of chocolate chips
Melt butter and mix with brown sugar. let cool. add beaten eggs. add allother ingredients. Bake in a greased 13 x 9 pan at 350 for 30-35 minutes.