Raspberry Suite Color Challenge #16

Hello, sweet peeps! I will give you a moment to recover from the shock resulting from the sheer number of pictures I have posted in the past couple of days!! OK, now that you're back :o) this is the card I made for Dawn McVey's Raspberry Suite Color Challenge #16. This week's colors are Chocolate (my fave!), Orange-Gold (aka Summer Sun), Kraft (also quite lovely), and Cream (your basic). This is one of my favorite ribbons - it really makes a statement. Thanks for stopping by - see you soon!!

Inspired by Dawn Olchefske

It's no secret that I am tremendously inspired by all of the wonderful blogs I browse every day, but this project by Dawn Olchefske (you'll have to scroll down a bit) blew my mind! She created the cutest mermaid ever with just a few simple punches! My dear friend, Karen, has placed an order for several birthday cards for girls and this is one of the designs I'm making for her. My sweet Bailey was also very impressed and can't wait to make her own mermaid. This would be a great project for a mother/daughter stamp class. I also liked Dawn's cat card and may make that one as well. Thank you, Dawn, for your constant inspiration!! Have a wonderful week!

Cosmo Jell-O Cups

This is a simple recipe from the Kraft food magazine that is a wonderful quick dessert or sweet treat for you and your kiddos. Hope you enjoy it!!

Cosmopolitan Jell-O Cups

1 pkg. (3 oz.) Jell-O strawberry flavor gelatin

1 cup orange sherbet

Cool Whip whipped topping (in a can)

Add 1 cup boiling water to gelatin mix in a medium bowl; stir 2 minutes until completely dissolved. Stir in sherbet until melted. Pour into 4 martini or wine glasses. Refrigerate 2 hours or until firm. Top each with 1 Tbsp. Cool Whip just before serving.

YUMMY Sweet Potato Muffins

My sweet friend, Karen, gave me this recipe after we'd discussed how dense sweet potato muffins and biscuits tend to be. I was pleasantly surprised that these muffins were very moist and delicious! Of course, it doesn't hurt that they have a whole stick of butter in them! What could be more delicious?! As usual, I have put my changes to the recipe in parentheses. I hope you love them as much as I do!

Sweet Potato Muffins

Makes 18 standard-size muffins

1 stick butter, softened

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup milk

1/2 teaspoon vanilla extract

1 1/3 cups mashed baked sweet potato from 1 large potato (approx. 15 oz. can of sweet potatoes mashed with a potato masher)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg (1/2 tsp. all spice b/c I didn't have nutmeg)

1/2 teaspoon ground cloves

Spray oil or butter for greasing muffin cups (paper liners)

7 tablespoons cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)

Preheat oven to 350 degrees. In a large bowl, beat the butter with a wooden spoon until creamy. Beat in sugars until mixture is light and fluffy. Beat in eggs one at a time, then beat in milk, vanilla, and sweet potatoes (batter might look curdled). In a separate bowl, your child can whisk together the flour, baking soda, salt, and spices. Beat together wet and dry mixtures until just combined. Grease muffin tin and fill each cup about halfway with batter. Sprinkle with cinnamon sugar. Bake about 18 minutes (23 minutes), until an inserted toothpick comes out clean.

Inspired by Dawn McVey

I have been obsessing over this card by Dawn McVey for awhile now because it is so beautiful!! I LOVE, LOVE, LOVE how simply placed strips of patterned paper can look so amazing. I finally took the plunge this week and made my own version for my Tuesday Night Stamp Club - they really liked it!! I used my new Fiskars Apron Lace border punch to make the trim and a bit of New Leaf ribbon to accent the tag. Thanks for stopping by and have a great Thursday!!

Magnificent Tomato Soup

Well, I'm cookin' again today! Since my craft room is a disaster area, I have moved on to my other love - cooking - which I shall continue until my kitchen also becomes a disaster area! Shouldn't take too long at this rate! I cleaned out the magazine basket last night and went through several to pick out the wonderful recipes. I found this one in the February 2009 issue of Family Fun Magazine. I was so lucky to have these beautiful fresh tomato jewels from our garden. The heart in the finished product is a bit of cream - I was trying to show off a little ;o) Hope you enjoy and thanks for stopping by today!

Roasted Tomato Soup

6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes. Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary. Yield: 10 cups

SUPER BLOG CANDY!!

Stop what you're doing and go directly to Stephanie Castro's blog! She's giving away a $150 gift certificate to the PLACE OF YOUR CHOICE if you win. OK, that's about the BEST blog candy I've ever seen!! Check it out!!!

Always Inspired by Inking Idaho!!

And for my THIRD post of the day . . . I give you . . . this cute little summer fun card inspired by Inking Idaho, whose website I stalk daily! I love PTI's "Day at the Beach" set and I put several of the stamps on a larger acrylic block for my background. Very easy and lots of fun!! I freehanded my flip-flop template and it's a little larger than Becky's so I was only able to fit one on the card. My favorite embellishment is the crystal brad and silver flower on the toe of the flip-flop - very clever, Ms. Becky!!! Thanks for stopping by - again!

May have to change this to a cooking blog . . .

What do you think of StampingCookingStarbucksMama? I LOVE to cook and I get lots of requests for my recipes, so here's what's cookin' for supper tonight. Hope you'll try it . . . and LIKE it!!

Lila's Chicken (from Vera Bradley Cooking with Friends)

(my modifications are in parentheses)

8 oz. vermicelli

1/2 cup butter (1/4 cup olive oil)

1 large onion, chopped

1 1/2 cups sliced fresh mushrooms (omit)

1 can cream of chicken soup

1 can cream of mushroom soup (cream of chicken & herb soup)

2 cups chicken broth (1 cup if omitting mushrooms)

4 boneless skinless chicken breasts, cut into bite-size pieces

2 cups sour cream

seasoned pepper to taste

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded cheddar cheese

5 slices rye bread, cut into cubes

(I omitted this topping completely)

Heat over to 350F. Grease a 8x12-inch baking dish (3-quart casserole dish). Boil the vermicelli for 2 minutes, drain. Melt the butter (heat oil) in a large skillet. Add the onion. Saute until translucent. Combine the sauteed onion, mushrooms, soups, chicken broth, and uncooked chicken in a large (HUGE) bowl and mix well. Add the sour cream, seasoned pepper, and cheddar cheese. Stir in the slightly cooked pasta. Spoon into the baking dish. Sprinkle with the Parmesan cheese and cheddar cheese. Sprinkle the bread cubes over the top. Bake for 1 hour or until the chicken is cooked through and bubbly.

Serves 8.

It's about that time . . .

After a wonderfully fantabulous summer, Bailey must return to school tomorrow, and I am very sad! She got the teacher she wanted, but her little boyfriend is not in her class, so we'll see how that goes :o) Our school also has a new principal this year, and what better way to welcome someone than with some delicious chocolate chip cookies!! I made one of these boxes for Bailey's teacher and the office staff, too. They are super simple to put together using 5 square coasters, designer paper or cardstock, and coordinating ribbon. And they are the perfect size for any number of yummy treats. I found this chocolate chip cookie recipe on-line and they are delectable! The recipe makes about 5 dozen regular-sized cookies, more than enough for gifts and a few for the cook! I hope you'll try them!

2 sticks ‘cold and cubed’ unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks
1 cup walnuts (Toast the nuts for more flavor, if desired)

Preheat oven to 375 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts. Scoop out portions of cookie dough onto a sheet pan lined with parchment paper or Sil-Pat and bake in the preheated oven for 13-15 minutes depending on how large the cookies are, until very lightly browned, taking care not to over bake. Let cool on rack and store what you don’t immediately eat in an airtight container.

Summer Hostess Thanks

My friend, Cele, made the apron card that inspired this one ages ago and I have had hers front and center on my crafting table all that time without making one myself. Shame on me!! This is a super simple and absolutely adorable card!! I made this one for some friends of ours who hosted our Sunday School class recently at their beautiful home beside their even more beautiful pool! We had such a fantastic time and enjoyed this summer afternoon escape. Our summer is winding down too quickly - only one more week till school starts and I am so sad! We have had a wonderful "staycation" summer and I don't relish the early morning school rush thing that's right around the corner. Enjoy the rest of your summer and have a great week!