Zindorf Stamps

CLICK HERE TO SEE THE LATEST STAMPIN’ UP! PROMOTION AND TO SHOP NOW!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Direct to Paper Leaf – Tutorial #543

20 Comments October 23, 2012 zindorfstamps

Hey There,

Well I spent the last four days traveling to and teaching in Sacramento, California. Met some super, super stampers and had a blast teaching as usual. Now I’m back in my stamp room and I feel the Autumn season pulling at me creatively. So today’s tutorial makes use of a beautiful leaf stamp image from from the Stampin’ Up! set French Foliage. Also, images from the Stampin’ Up! sets Everything Eleanor and Affection Collection.

The background is done with the Direct to Paper technique. I love to smear ink!

The full tutorial is below for this project. Grab your favorite beverage sit back and give it a look and then give it a try.

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Stampin’ Up! is selling single stamps from 3 stamp sets on a trial bases until January 2, 2013. Check out the flyers at the links below.

WORD PLAY

PERFECTLY PENNED

SEASONAL SAYINGS

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Have you checked out the great clearance rack at Stampin’ Up! CLICK HERE

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Also, Merry Christmas from Stampin’ Up!

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Get Free Stamps

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The new Stampin’ Up! Holiday Catalog is now in effect. I love all of Stampin’ Up’s products, but the new catalog just blew me away (CLICK HERE TO VIEW THE HOLIDAY CATALOG). I especially love the coordinating products that you can get as a bundle at a discount. Gotta love a discount, right? Especially for those products to make your holiday gifts and cards.

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Joining Stampin’ Up!

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Now on with today’s tutorial. . . . . . .

Project Supplies:

Stampin’ Up! Stamps: French Foliage (item number 121166), Affection Collection (item number 127949), Everything Eleanor (item number 124164)

Card Stock: Stampin’ Up! Very Vanilla, River Rock, Early Espresso, Soft Suede

Ink: Stampin’ Up! Crum Cake, Soft Suede, Early Espresso, Crumb Cake

Accessories: Stampin’ Up! Sponges, River Rock and Summer Starfruit Markers, White Gel pen, piercing tools, gold brads

Are you getting inspiration from this blog? One way you can help support it is to order your Stampin’ Up products through me. Click HERE to place an order and have your order delivered directly to your door step from Stampin’ Up!

Started with a 4.5″ square piece of Very Vanilla card stock. Smeared Crumb Cake ink on the card stock and then smeared Soft Suede ink on the paper.

Used the long edge of an Early Espresso ink pad and and pressed it down onto the right and bottom of the main image panel to create two lines.

Stamped the flourish at the top left and bottom right corners from the Everything Eleanor set and the leaf from the French Foliage set using Early Espresso ink.

Stamped the dots stamp from the French Foliage set using Crumb Cake ink at the top right and bottom left corners.

Colored the leaf in with a River Rock marker and then added a bit of Summer Starfruit marker to the tips of the leaf and the sides of flourish.

Added White Gel pen to the flourishes to bring them forward in the scene.

Sponged Early Espresso ink around the edges of the main image panel.

Stamped the Sentiment from the Affection Collection set using Early Espresso ink.

Cut a 5.25″ square piece of Early Espresso card stock and sponged Basic Black ink around the edge.

Added a 5.5″ square panel of Soft Suede, the Early Espresso panel, a 4.5″ square panel of River Rock and the main image panel. Also added 4 gold brads in the main image panel corners and a 5.5″ Very Vanilla card base. Here is the finished card measuring 5.5″ square.

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Before I went on my last trip I cleared out my tomato vegatable bed before the frost got to the tomatoes that were left on the plants.

Now I have a large table covered in newspaper that has many, many green tomatoes on it rippening in front of a bright window. As they rippen I will pop them in a freezer bag and into the freezer to make sauce out of when I get the time. Anyone else do this or is it just me?

Also, while I was away we were blessed with the first two eggs from our hens. Wooohoooo!

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May your day be filled with smiles.

Until my next post.. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

Stamp the Day Away – West Alexandria, Ohio – Non-Brayering Event

CLICK HERE TO SEE THE LATEST STAMPIN’ UP! PROMOTION AND TO SHOP NOW!

I hope you can make it to one of my workshops in 2012. I have decided not to travel after this year, so be sure to catch one now!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Ghostly Cat – Tutorial 540 and Freezing Twice Baked Potatoes

8 Comments October 10, 2012 zindorfstamps

Hey There,

I’ve got a little Halloween number for you today. I just love stamping in the Fall. The colors are fabulous!

Hang out a moment and check out this card tutorial below and then after the stamping portion of this post I have a recipe and freezing instructions for putting up twice baked potatoes. 🙂 Stamping and cooking, my kind of day!

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Stampin’ Up! is selling single stamps from 3 stamp sets on a trial bases until January 2, 2012. Check out the flyers at the links below.

WORD PLAY

PERFECTLY PENNED

SEASONAL SAYINGS

Also, Merry Christmas from Stampin’ Up!

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Now on with today’s tutorial. . . . . . .

Card Supplies:

Stampin’ Up! Stamps: Frightening Feline (item number 128105), Take Care (item number 126312), and Teeny Tiny Wishes

Card Stock: Stampin’ Up! Whisper White, Basic Black, Pumpkin Pie and Rich Razzelberry

Ink: Stampin’ Up! More Mustard, Rich Razzelberry, Elegant Eggplant, Sahara Sand and Basic Black

Accessories: Stampin’ Up! Sponges, Glitter Brads, Brayer, 2 1/2″ Circle Punch, Basic Black marker, Piercing tools, Stampin’ Demensionals, Post it Notes

Punched a 2 1/2′ circle from the sticky part of a post it note (punch at least 2 layers or the punch will jam due to the paper being thin).

Put the circle mask on a 3 1/2″ x 5.25″ piece of Whisper White card stock. Brayered More Mustard ink from the top of the card stock to the bottom.

Brayered Rich Razzelberry ink from the top of the card stock, not covering the More Mustard ink entirely.

Brayered Elegant Eggplant ink at the top of the card stock.

Ripped the edge of a post it note and sponged Sahara Sand ink in to create a couple of clouds.

Stamped the Limb and Cat using Basic Black ink.

Stamped the sentiment on a scrap piece of card stock with Basic Black ink.

Cut the sentiment out on a strip using a paper cutter. Folded the strip to create a banner. Cut a “v” in each end of the strip.

Added Basic Black, Pumpkin Pie and Rich Razzelberry panels. Pierced the edges of the Rich Razzelberry Panel.

Sponged Sahara Sand ink on the sentiment banner. Adhered it to the card using Stampin’ Dimensionals. Added two Pumpkin Pie Glitter Brads. Added 3 Basic Black marker dots on each side of the sentiment.

Here is the finished card measuring 5″ x 6.5″.

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Cooking Time. . . . . .

How about a side dish that you can pull out of the freeze, let thaw and bake on those busy days.

Making and Freezing Twice Baked Potatoes:

Ingredients:

13 Medium Potatoes

6 T. butter

Salt to taste

16 oz. cream cheese, softened

1 cup hot milk

2 t. onion powder

1 t. ground pepper

Paprika for garnish

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Washed and brushed 2 T. of melted butter on potatoes and placed them on a baking sheet. Baked 1 hour at 350. Removed from over and let cool until you are able to handle them.

Cut them in half and used a melon baller to scoop out some of the potato, leaving about 1/4″ still in skin. Put the scooped out potatoes in a mixing bowl.

Mixed in the cream cheese, 4 T. butter, salt, milk, onion powder and pepper.

Spooned the mixture back into the potato skins. Wrapped each potato individually with plastic wrap and then put them into 3, 1 gallon freezer bags. Labeled the bags with content, date and cooking instructions. On serving day, thaw potatoes completely, bake at 350 degrees for 20 minutes (until heated through).

Enjoy!

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May your day be filled with sunshine and fun.

Until my next post.. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

Sacramento, California

Stamp the Day Away – West Alexandria, Ohio – Non-Brayering Event

CLICK HERE TO SEE THE LATEST STAMPIN’ UP! PROMOTION AND TO SHOP NOW!

I hope you can make it to one of my workshops in 2012. I have decided not to travel after this year, so be sure to catch one now!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Freezing Homemade Pizza

2 Comments October 7, 2012 zindorfstamps

Hello There,

I am in Arizona for the weekend but I had this post prepared a head of time so it would post while I am on the road. Enjoy!

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I love homemade pizza and when I make it I make a few extra to freeze for an easy, easy dinner or lunch. It’s so easy to freeze and taste way better than the store bought frozen pizzas at about a 3rd of the cost. Can’t beat it!

Started by making up 2 lbs of bread dough in my bread machine. This gave me enough dough to make 4 personal pizzas and a large 12″.

Here is the ingredients for 1 lbs, I doubled the recipe.

3/4 cup water

2 cups all purpose flour (you can add 1/2 wheat flour if you prefer)

1/2 teaspoon salt

1 1/2 tablespoons olive oil

2 teaspoons sugar

2 teaspoons active dry yeast

Added ingredients to bread machine, and select dough setting. When done, mound dough on a floured counter top, cover with a towel and let rest for 10 minutes. Now it is ready for dividing. Use 1/3 of it for Large Pizza and then cut the rest in 4 pieces for the personal sized ones.

Sprayed my pizza pans with cooking spray, spread the dough on to the pizza pans. I cook two at a time.

Added my sauce and whatever I have on hand in the fridge. I just had pepperoni and mushrooms when I made these. You can be creative here. Cooked for 7 minutes at 450 degrees and then added cheese for 3 more minutes of cooking. You want to under cook your pizzas a bit so they don’t get over done on cooking day.

Wrap you pizzas to freeze in plastic wrap and then heavy alumium foil. Label your pizzas with date and what it is on the foil using a Sharpie marker. Put the 4 personal pizzas in a 2 gallon freezer bag and then into the freezer they go.

On cooking day, place the frozen pizza on your pizza pan and bake at 350 degrees until middle is hot and cheese is slightly browned, 10-15 minutes. Enjoy!

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Stampin’ Up! is selling single stamps from 3 stamp sets on a trial bases until January 2, 2012. Check out the flyers at the links below.

WORD PLAY

PERFECTLY PENNED

SEASONAL SAYINGS

Also, Merry Christmas from Stampin’ Up!

*****************************************************************************

Until my next post.. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

Sacramento, California

Stamp the Day Away – West Alexandria, Ohio – Non-Brayering Event

I hope you can make it to one of my workshops in 2012. I have decided not to travel after this year, so be sure to catch one now!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Autumn Reflection – Tutorial #534 and Freezing BBQ Chicken

8 Comments September 6, 2012 zindorfstamps

Hey There,

Well my computer is still in the shop but I swiped Russ’ so I can post. I was having withdrawals, lol.

Today’s tutorial is one using some Autumn colors and tree reflections. Hope you like it.

Here are a few Stampin’ Up Reminders before I start the project:

The new Stampin’ Up! Holiday Mini catalog is now in effect. I love all of Stampin’ Up’s products, but the new mini catalog just blew me away (CLICK HERE TO VIEW THE HOLIDAY MINI CATALOG). I especially love the coordinating products that you can get as a bundle at a discount. Gotta love a discount, right? Especially for those products to make your holiday gifts and cards.

You can join my Stampin’ Up! team and become a Stampin’ Up! Demonstrator now for the great new price of $99, CLICK HERE TO CHECK IT OUT. Contact me whether you want to start your own business or just enjoy the 20% discount on products.

Want to purchase one of my original cards or some Stampin’ Up! retired sets CLICK HERE.

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Now on with today’s tutorial. . . . . . .

Card Supplies:

Stamps: Stampin’ Up! Lovely As A Tree

Card Stock: Stampin’ Up! Whisper White and Chocolate Chip

Ink: Stampin’ Up! Chocolate Chip, Cajun Craze, More Mustard and Pool Party

Accessories: Stampin’ Up! Sponges, Clear Window Sheet, Brayer, Ribbon Slide, Chocolate Chip Ribbon, Chocolate Chip Marker

Ripped a jagged edge off of a post it note and used it as a mask on 4.5″ square piece of Whisper White card stock. Brayered Pool Party ink at the top of the card stock.

Removed the mask and brayered More Mustard ink at the bottom of the card stock.

Removed the torn post it note and added a new post it note 1 1/2″ from the bottom of the card stock and then brayered Cajun Craze ink at the post it note edge.

Turned the post it note around and sponged Cajun Craze ink in to create background brush.

Sponged a bit of Chocolate Chip ink at the post it note edge.

Inked up only the tree part of the stamp with Chocolate Chip and then stamped it omitting the ground area of the stamp.

Inked up only the tree portion of the stamp and stamped it on a Window Sheet and then turned the window sheet over onto the card stock lining the trees up and then rubbed the back side of the window sheet to transfer the image.

Darkened the trunks of the trees using a Chocolate Chip marker.

Sponged Chocolate Chip ink around the edges of the card stock.

Added a Chocolate Chip panel and Whisper White panel. Also added Chocolate Chip ribbon and a ribbon side.

Here is the finished card measuring 5.5″ square.

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Once again I found chicken at a really good price and I got a bit carried away. Thank goodness we have a very large 8 burner grill that we use when entertaining.

I BBQ ed 12 chicken breast and 38 legs. Divided the chicken up into two piece packets and used my Food Saver to seal it air tight and then popped it in the freeze. Since it is fully cooked just thaw heat and eat, yum. Great for when the weather is bad but you still have the craving for BBQ.

I’m also still putting up some squash and zucchini from the garden. Wash, slice, seal in food saver bags and eat within 6 months.

While I cooked the chicken on the grill I also popped 4 whole chickens in the oven and roasted them. They also got packed with the Food Saver and froze. This is great chicken to pull out for a meal and use the left overs to make yummy chicken salad.

It’s just as easy to cook 4 chickens in the oven as it is one.

Well that’s it for today. I’m off tomorrow for a wonderful trip to Purcellville, Virginia. I cannot wait to meet my students there.

May your day be filled with blessings.

Until my next post. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

Sacramento, California (Sold Out)

I hope you can make it to one of my workshops in 2012. I have decided not to travel after this year, so be sure to catch one now!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Fresh Pear Cake and Chickens

32 Comments August 30, 2012 zindorfstamps

Well I should name this week Pear Week. I’m so excited to have a bunch of pears to use that we grew ourselves. Well the pear trees that we planted two years ago actually grew them, lol.

When I have ripe pears around the first thing that comes to mind is my friend, Lilann Taylor down in Savannah, GA. Lilann makes the most Divine Pear Cake you have ever tasted. But since I have not been successful squeezing the recipe out of Lilann I went on a search and come up with a wonderful Fresh Pear Cake Recipe. Believe me, when you make this everyone wants the recipe. It’s that good.

Fresh Pear Cake

Ingredients:

3 eggs

2 cups sugar

1 1/2 cups vegetable Oil

3 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon backing soda

1 1/2 cups pears – peeled, cored and chopped

1 teaspoon vanilla extract

1 1/4 cups confectioners’ sugar

2 tablespoons milk

Directions:

In a mixing bowl beat eggs on medium speed. Gradually add sugar and oil. Beat thoroughly. Combine flour, cinnamon, salt and baking soda. Add to egg mixture and mix well. Stir in pears and vanilla. Spoon into a greased and floured 10 inch tube pan. Bake at 350 degrees for 60-65 minutes. Let cool in pan 10 minutes before inverting on a plate.

In a small bowl, combine the confectioners’ sugar and milk, beat until smooth. Drizzle over cooled cake.

I made two of these cakes today by doubling the recipe. One will go to a meeting with me tonight and the other was wrapped in plastic wrap, tin foil and then put in a 2 gallon freezer bag and froze prior to being iced. Now I have one ready for when company comes on a furture date.

Here is a chick update for you. The girls are really doing great. Getting so big and should be laying in another month.

Funny thing is, when I go to take their picture and they see the camera. This is what happens. . . .they run right over to me and peck at my camera.

Or they do this. . . . turn their little backsides to me.

But on occassion you can get them to pose. Like Red is here.

Or Miss Sophie is here. Sophie is so very hard to take photos of because she is so dark, but sometimes you can catch her just right.

Here is Sophie again out in the sunlight. She turns emerald green when the light shines on those black, black feathers of hers. You can see a bit of that on her wing in this photo.

After they got tired of pecking at the camera they decided to check out the pear scraps that I gave them. Sorry about my big old shadow in the pic, lol.

Here is a picture of what we call the chicken playground. They are truly spoiled!

Now, I am going to go back to ignoring my 50 birthday, which is tomorrow the 31st. Wasn’t I just 21 last year. . . .humm, that could just be my bad memory making me think so. Where does the time go.

Until my next post. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

Sacramento, California (Sold Out)

I hope you can make it to one of my workshops in 2012. I have decided not to travel after this year, so be sure to catch one now!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Salsa and Tag Tutorial #527

14 Comments August 2, 2012 zindorfstamps

Tomatoes, onions and Peppers, OH MY!

Well what do you do when you have these veggies coming out of the garden in basketful’s? You make salsa, that’s what. Some people may think I am crazy for vegetable gardening and canning the things that I grow in my garden instead of picking them up off of the grocery store shelf. Let me tell you, I know exactly what’s in my canned goods. No pesticides or preservatives, low salt etc., etc. Also, there is nothing better than to sit down to a meal and say I grew this and canned it. Not to mention the taste is 100 times better than store bought. So for all those reasons, I love to can!

The next best thing to growing your own is to pick up the veggies at your local famers market or grocery store.

One more thing I love about canning is decorating the jars, grin. People love to get these special jars as gifts. Stampin’ Up has made it so easy to make that jar extra wonderful with their new Friendship Preserves stamp set and coordinating Window Frames Framelits Dies and Festive Paper Piercing Pack. Check it out below.

Here are a few Stampin’ Up Reminders before I start the project.

Want to purchase one of my original cards or some Stampin’ Up! retired sets CLICK HERE.

Now on with today’s tutorial. . . . . . .

Supplies for the jar tag:

Stamps: Stampin’ Up! Friendship Preserves

Card Stock: Stampin’ Up! Whisper White, Old Olive and Stampin’ Up Designer Series Paper

Ink: Stampin’ Up! Real Red and Old Olive

Accessories: Stampin’ Up! Sponge, Real Red and Old Olive Markers, Festive Paper Piercing Pack, Framelits – Window Frames Collection, Sticky Tape, glue dots, Big Shot Machine.

My photos are a bit wacky today. Bare with me. I found it is not a good idea to take a photo of a boiling pot of water with steam coming up off of it steaming up your lens, lol. You all probably new that, but I came from the school of hard knocks so I had to learn it the hard way.

If you have never canned before, I suggest you get a book on canning to get the basics down.

Ingredients:

1 cup distilled white vinegar

1/4 cup sugar

1 tablespoon salt

3 pounds tomatoes, seeded and diced

1/2 pound onions, finely diced

1-2 jalapeno peppers, finely diced

1 cup chopped fresh cilantro (optional)

Note: I have doubled this recipe today. The list above is for one batch that makes 7 cups.

I started making my salsa by washing and blanching my tomatoes.

I blanched them by putting them in boiling water for 1-2 minutes to get the skin to split. At that point, take them out and put them in ice water to cool them down. You are not trying to cook them just killing the bacteria on them and to get the skin to loosen up.

Take them out of the ice water and drain in a colander.

The skins will now slide right off of the tomatoes. So skin them and core them with a paring knife. I save the skin and core to add to my compost pile, now that’s a whole different topic.

Once they have been skinned and cored slice it down the middle and remove the seeds by squeezing it. I do this over a separate bowl to catch the seeds and juice.

I didn’t want to waste the tomato juice so I strained it through a cheese cloth and saved it for breakfast tomorrow. To yummy to through out.

I chopped all of the tomatoes, onions and peppers I needed for the salsa. My food processor is a great help for the onion and peppers.

Prepared my jars and lids by boiling them.

Put the vinegar, sugar and salt in a non reactive pan and brought it to a boil.

Added my tomatoes, onions and peppers and brought them back to a boil for 5 minutes.

Added the cilantro and took the pan off of the heat.

Filled my jars, wiped off the rim of the jars, put on my tops and screw bands. Hand tightened them and put them in my canner for 15 minutes.

After 15 minutes in the canner, take the pot off of the burner and take the lid off. Leave the jars in the water for 5 more minutes.

Remove the jars from the canner and put them on a towel on your counter. Listen for the jars to ping. This is an indication that they sealed properly. 🙂 You now have SALSA. Where are the chips!

Now for the tags:

Stamped the Yum stamp using Real Red ink on Whisper White card stock.

Colored the leaves in with an Old Olive marker.

Using the Window Frames Collection Framelits, cut out the yum stamped image. Using the next size die cut out an Old Olive piece to go under my main tag. Also cut out the smallest die using Whisper White card stock.

Pierced around the edge of the Old Olive piece using the coordinating Festive Paper Piercing Pack and piercing tool.

Hand wrote Salsa and the date on the small Whisper White piece and sponged Old Olive ink around the edge.

Punched circles from Real Red card stock using the 1 3/4″ circle punch. Adhered the salsa piece to it.

Adhered the yum tag to the Old Olive piece and then to a 1″ strip of Stampin’ Up designer series paper. I used sticky strip to adhere the tag to the DSP strip so the tag would lay flat when wrapped around the jar. Adhered the strip around the jar using a few glue dots so it didn’t slide around. Also added the Salsa tag to the top of the jar. People need to know what’s in the jar, right?

There are my salsa jars all ready to be eaten or gifted.

I hope you liked today’s tutorial. It made me hungry. I think I need to find those chips now.

Until my next post. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

West Bend, Wisconsin

Sacramento, California (Sold Out)

I hope you can make it to one of my workshops in 2012. I have decided not to travel after this year, so be sure to catch one now!

Link to my Stampin’ Up website where you can order all of your must have Stampin’ Up products from me 24-7: http://michellezindorf.stampinup.net

Trick or Treat Mummy – Tutorial #526

4 Comments August 1, 2012 zindorfstamps

Hey There,

Well today is August 1, 2012 and the Stampin’ Up! Holiday Mini catalog is now in effect. I love all of Stampin’ Up’s products, but the new mini catalog just blew me away (CLICK HERE TO VIEW THE HOLIDAY MINI CATALOG). I especially love the coordinating products that you can get as a bundle at a discount. Gotta love a discount, right? Especially for those products to make your holiday gifts and cards.

I used two of the new mini sets in this card. Check it out below. 🙂

Here are a few Stampin’ Up Reminders before I start the project.

Want to purchase one of my original cards or some Stampin’ Up! retired sets CLICK HERE.

Now on with today’s tutorial. . . . . . .

Supplies:

Stamps: Stampin’ Up! Googly Ghouls (128063), Toxic Treats (127901) and Spooky Bingo Bits (123946)

Card Stock: Stampin’ Up! Whisper White, Elegant Eggplant and Designer Paper from the new Stampin’ Up! Paper Stack Festival of Prints (126904)

Ink: Stampin’ Up! Bashful Blue, Island Indigo, Elegant Eggplant, So Saffron, Basic Black and Stazon Jet Black

Accessories: Stampin’ Up! Sponges, Stampin’ Dimensionals, Paper Snips, 1 3/4″ circle Punch, Post it note, Glimmer Brads, Brayer, Basic Black and Old Olive markers, Googlies Eyes (127539)

Punched a 1 3/4″ circle from the stick part of a post it note and used it as a mask for the moon on a 2.75″ x 6″ piece of Whisper White card stock.

Brayered Bashful Blue, Island Indigo and Elegant Eggplant in that order at the top of the card stock.

Removed the moon mask and sponged So Saffron ink in the middle of the moon.

Stamped the house using Stazon Jet Black ink.

Sponged the hill in using Old Olive ink leaving the bottom of the card stock white.

Stamped the fence by loading the stamp with a Basic Black marker and then huffing on the stamp to moisten before stamping it.

Colored in just the fence of the fence stamp and stamped it so the fence continued. Repeated on the other side.

Stamped the Sentiment in the moon using Stazon Jet Black ink.

Added a path to the house using an Old Olive marker.

Sponged Old Olive ink at the bottom of the card stock.

Cut a 4.75″ x 6.25″ piece of Designer Series paper and added 2 Elegant eggplant panels.

Stamped the mummy and the trick or treat bag using Stazon Jet Black ink on Whisper White card stock and cut them out.

Ripped a piece of Old Olive card stock for grass and sponged Basic Black ink at the bottom edge.

Adhered the grass card stock, mummy, trick or treat bag using Stampin’ Dimensionals. Added a Googlies Eye to the mummy (super cute) and added a handle to the trick or treat bag using a Basic Black marker. Also added to Old Olive Glimmer Brads.

Here is the finished card measuring 5″ x 6.5″. Makes me want to go out and get some candy, lol.

I’m a little late posting today. I’ve been busy in the kitchen doing some more freezer meal stuff.

Yesterday I got 6 lbs of ground turkey, 1 lb of cheddar cheese and 3 lbs of hamburger on sale.

So with my bargains I made the following:

50 Breakfast Burritos:

First, I made my ground turkey into turkey sausage. Here is a link to the recipe I used CLICK HERE. I tripled the recipe.

Then I made my breakfast burritos. Turkey sausage, 24 eggs and 2 Tablespoons of Milk scrambled, 1 lb cheddar cheese shredded in food processor, 50 flour tortillas and large jar of salsa (I used home made salsa). These were put together and par-frozen on cookie sheets and then transfered into freezer bags and back in the freezer. To use, all you need to do is take one out and wrap it in a paper towel and microwave 1.3 minutes. Super fast breakfast.

The 3 lbs of hamburger was browned along with some onion and bell peppers. It was then drained and divided up into 3 freezer baggies. Now I have meat all ready to add to spaghetti sauce or used in casseroles.

Love when I can take advantage of a sale.

May your day be filled with fun and excitement!

Until my next post. . . . .

Hugs,

Get ready for Brayer and Direct to Paper Workshops! I am coming to the following locations, click the location name for more information.

West Bend, Wisconsin

Sacramento, California (Sold Out)