Tuesday, December 12, 2017

Countdown to Christmas Day 10 - Blast from the Past!!!

Today's project is actually a card I created more than four years ago.  One of my customers recently spotted one of my few remaining cards in this design and asked me how to make it (she had all the materials, but I apparently hadn't posted instructions at the time).  I don't recall if this was a class project or (more likely) a swap card.  In any event, it's one of my personal favorites and I'm quite disappointed in myself that I sold the stamp set in one of my great purges!

The stamp set and some of the items used to make this card are no longer sold by Stampin' Up!  Hopefully you still have some of these items in your collection -- and the technique used to color the poinsettia is timeless.

Click on image for closer look.

Stamp Set
* Joyful Christmas (featured in 2013 Holiday Catalog)

* Cherry Cobbler card stock (8-1/2" x 5-1/2"; 5-1/4" x 4")
* Very Vanilla card stock (about 5-1/4" x 3")
* Shimmery White card stock (about 3-3/4" square)

* Early Espresso Classic Stampin' Pad
* VersaMark Ink Pad
* Gold Metallic Ink Pad (no longer sold by Stampin' Up!)
* Cherry Cobbler Refill Ink

Accessories and Tools
* Big Shot Die Cutting Machine
* Apothecary Accents Framelits Dies (Stampin' Up! - Retired)
* Stylish Stripes Embossing Folder (Stampin' Up! - Retired)
* Gold Embossing Powder
* Heat Tool
* Aqua Painter (or paint brush)
* Stampin' Spritzer
* Stampin' Sponge
* Rhinestone Basic Jewels
* Adhesives: SNAIL Adhesive; Stampin' Dimensionals

(NOTE:  SNAIL Adhesive used throughout unless otherwise indicated)

1, Score 8-1/2" x 5-1/2" card stock at 4-1/4"; fold away from score line to create card base.

2. Use Big Shot and embossing folder to add textured stripes to 5-1/4" x 4" Cherry Cobbler card stock.  Use Stampin' Sponge to apply Early Espresso ink around edges, then scrape all of the edges across gold ink pad to add a gilt look.  Adhere to front of card.

3. Use Big Shot and die to cut shape from Very Vanilla card stock.  Stamp sentiment with VersaMark ink and emboss with Gold Embossing Powder.  Use Stampin' Sponge to apply Early Espresso ink around edges.  Center and adhere to front of card.

4. Stamp poinsettia image on Shimmery White card stock with VersaMark ink pad; emboss with Gold Embossing Powder.  Use Stampin' Spritzer or other spray bottle filled with water to spray water across stamped and embossed image.  (NOTE:  You want this to be almost "puddly" wet for this technique to work.)  Using Aqua Painter or wet paint brush, pick up a tiny dot of Cherry Cobbler refill ink and drop onto surface of water.  You will immediately see the ink spread across the water, leaving darker spots in some places, and lighter in other areas.  If you like, you also can use your brush to spread out the ink.  Repeat until entire image is covered with color.  At this point you can either air dry or use heat tool to dry the water and ink.  Once paper is completely dry, cut out image and adhere to the front of the card as shown with Stampin' Dimensionals.

5. Add several small Rhinestones to center of poinsettia.

For the inside of the card, cut a 5-1/4" x 4" piece of Very Vanilla card stock.  Use VersaMark ink to stamp a portion of the poinsettia in the upper left-hand corner; emboss with Gold Embossing Powder.  Stamp the sentiment with Basic Black ink.  Use Stampin' Sponge to apply Early Espresso ink around outside edges.

That's it.  You could use this technique for any image -- it's particularly good for flowers -- makes the petals look so realistic!

Cathy  ;D

Countdown to Christmas Day 9 Ribbon Box

Isn't this the sweetest little trinket box?!  I spotted it on Splitcoaststampers.com and thought it was the coolest way to use empty ribbon spools.  And, being a total hoarder -- er, RECYCLER -- of COURSE I have a few of these stashed somewhere.  I knew some day I would find a use for them -- even if it was just to rewind old ribbon scraps.

I must admit I haven't yet made one, but am definitely planning to do that once the hubbub of the holidays dies down.

Click HERE for detailed directions and a video.  NOTE:  If for some reason this link doesn't work, visit SplitCoastStampers.com and click on the Tutorials link.  This project is called "Tape Roll Trinket Box."

Cathy  ;D

Sunday, December 10, 2017

Stampin' Up! FREE SHIPPING on Monday, December 11

Just a quick message to let you know that Stampin' Up! is offering another free shipping date on Monday, December 11.  That's like saving 10% on your order!!!!

Click on image above to shop my online store, or contact me to place your order (I generally go to bed early and get up early, so please let me know by 8 p.m. on Monday, the 11th, if you want me to order for you).

Cathy  ;D

Countdown to Christmas Day 8 - Winter Card

Here's the card we made at my table at Stamp Camp West yesterday -- it's not so much Christmas as it is an all-encompassing seasonal card.

Click on image for closer look.

Stamp Set
* Holly Berry Happiness

* Basic Gray card stock (8-1/2" x 5-1/2"; scrap for deer)
* Whisper White card stock (5-1/4" x 4"; 3-7/8" x 3-1/4")
* Merry Little Christmas Designer Series Paper (2017 Holiday Catalog) (3-7/8" x 2-1/2")
* Pear Pizzazz card stock (approximately 2-1/4" x 2")
* Silver Foil Paper (approximately 2-1/4" x 1-1/2")

* Smoky Slate Classic Stampin' Pad
* Tuxedo Black Memento Ink or Basic Black Archival Ink Pad

Accessories and Tools
* Big Shot Die Cutting Machine
* Card Front Builder Die (2017 Holiday Catalog)
* Rhinestones Jewels (small size)
* Stampin' Sponge
* Adhesives:  SNAIL Adhesive; Mini Stampin' Dimensionals; Multipurpose Liquid Glue

* Template made from cardboard.  See note below.

(NOTE:  SNAIL Adhesive used throughout unless otherwise indicated)

1. Score 8-1/2" x 5-1/2" card stock at 4-1/4"; fold away from score line to create card base.

2. Adhere 5-1/4" x 4" Whisper White card stock to front of card.

3. Adhere DSP near top edge of Whisper White card stock (about 1/16" away from each side and the top).

4. Make template out of scrap card stock or cardboard (I used an empty cereal box).  It doesn't need to look exactly like mine (see photo), but it does need to have a gentle curve along the bottom.

The photo below shows the pieces parts for this card.  NOTE:  For the stamp camp, since I was cutting pieces for a LOT of cards, I wanted to conserve as much DSP as possible, so I cut the curved edge on both the DSP and the Whisper White card stock.  Since you probably won't be making 70+ cards, you do not necessarily need to do that -- you can just use a rectangular piece of DSP that's about 2-1/2" long and then cut the curved top edge on the Whisper White card stock as detailed below.

5. To create curved edge on Whisper White card stock, trace curved edge of template at top of paper.  Cut along traced line.

6. To create hills, place curved edge of template where the bottom of the silver foil tree will be positioned on the card.  Use Stampin' Sponge and Smoky Slate ink to daub ink along the curved edge of the template.  Move the template up slightly and repeat to create the hill where the Pear Pizzazz trees will be positioned.  (See photos below.)

This is what the piece should look like after you've finished sponging the hills.

7. Use Stampin' Sponge to apply ink along outer edges of curved Whisper White card stock.

8. Use Memento Ink to stamp sentiment near bottom left of curved Whisper White card stock.  Adhere to front of card about 1/16" from bottom edge of Whisper White card stock and overlapping the DSP at the top.

9. Use Big Shot and die to cut the two trees shape from Pear Pizzazz card stock.  Use Liquid Glue to adhere to card aligning the bottom of the trees with the top hill.

10. Use Big Shot and die to cut single tree shape from Silver Foil card stock.  Use Mini Stampin' Dimensionals to adhere to card, aligning the bottom of the tree with the bottom hill.

11. Use Big Shot and die to cut deer from Basic Gray card stock.  Use small amount of Liquid Glue to adhere deer under left edge of silver foil tree as shown.

12. It's kind of hard to see in the photo above, but if you click on the photo to enlarge it, you should be able to spot the three small rhinestone jewels in the sky adding just a hint of a sparkle to the card.

Don't forget the inside . . . .

You may have noticed there is an extra single tree in the pieces parts photo . . . that piece was cut from Smoky Slate to add to the inside of the card.

Sorry about the shadow across the lower left edge of this photo . . . that's me taking the picture with my iPhone!

If you have a stamp with a small sprinkle of snowflakes (the one pictured here is from Tags and Trimmings (2017 Holiday Catalog)), adding a few snowflakes around the tree with Smoky Slate ink provides just the right touch to the inside.

Hope you enjoy this card!

Cathy  ;D

Countdown to Christmas Day 7 (kind of)

I'm so far behind on my countdown!  Trying to catch up today by cheating a little . . . yes, it's another recipe because I'm not quite ready to post the instructions for the card we made at my table at yesterday's stamp camp.  My food assignment for this special holiday stamp camp was turkey and stuffing.  You would have laughed out loud if you had seen me dancing with the 23+ pound oiled-up turkey trying to get it into the oven bag at 2:30 a.m.  But ultimately I won the battle and the turkey came out perfect as always -- moist and delicious!

The recipe I'm posting is for the AWESOME stuffing I made to go with the turkey.  Several people commented on how good it was and asked for the recipe.  Funny because I just found it online* last week and made it IN A CROCKPOT!!!!  We had a large group to feed, so I actually made two batches -- had two crockpots and the oven going in the wee hours of the morning.

Slow Cooker  Sausage, Apple and Sage Stuffing


  • 12 cups dried bread cubes (approximately 1 loaf of bread)
  • 8 ounces ground pork or turkey sausage (I used pork sausage with sage)
  • 4 tablespoons butter, melted
  • 1-1/2 cups Granny Smith green apples, chopped (no need to peel)
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 2 teaspoons finely chopped fresh sage (since I didn't have fresh sage, and the sausage already had sage in it, I used only 1 teaspoon of ground sage)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken broth, plus 1/4 cup, if desired, for additional moisture


Brown the sausage, drain and place in the bottom of a slow cooker (6 quart or larger).  Stir in the bread cubes.  Pour in melted butter and toss together with sausage and bread cubes.

Place chopped apples, onion, celery, sage, salt and pepper over mixture, pour in 1/2 cup of chicken broth, and toss everything together using two large spoons.

Cover and cook on high for 2-3 hours or until the bread is browned on top and vegetables are tender.  Before serving you can stir in 1/4 cup extra broth, if desired, for extra moisture.


1. I put this in the crockpot around 3:15 a.m. (wanted to have fresh, hot stuffing to take with me in the morning) and went back to sleep.  Got up at 6 a.m. and checked on it and it was a little burnt around the edges.  I think next time I'll let it cook for 2 hours and then check to see how it's doing.

2. To transport and place this on the buffet table at stamp camp, I placed the stuffing in several aluminum containers and covered each one tightly with aluminum foil.  I also did this with the turkey.  Placed all the containers in a large roaster oven and turned it on to about 150 degrees to keep everything warm.  It worked well -- everything stayed warm, didn't burn, and was moist.

If you decide to try this recipe I'd be interested in knowing if you like it as well as the campers did!

Cathy  ;D

* Recipe from Boys Ahoy by Kristy Denney, who cited A Year of Slow Cooking as her source.

Wednesday, December 6, 2017

Countdown to Christmas Day 6 - Aunt Lena's Filled Cookies

Today (or more accurately, tonight) I'm sharing with you an old family recipe for some awesome filled cookies.  I used to make these as Christmas gifts for my friends, but since I don't like raisins or dates, I never actually tried them myself!  Then one day I thought, what the heck -- everyone begs me to make these cookies -- I should try them to see what all the fuss is about.  I discovered that they're REALLY GOOD!!!!  DESPITE the raisins and dates!!!!

Aunt Lena's Filled Cookies


  • 2 eggs, beaten
  • 2 cups sugar
  • 1-1/2 cups shortening
  • 1 cup sour milk*
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 5 cups flour
* If you don't have sour milk, just add a little vinegar to some fresh milk.

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon flour
  • 1 cup chopped raisins, dates or nuts (I actually combine all three in my cookies)

Combine all cookie ingredients except flour, and stir until well blended.  Stir in flour, one cup at a time, to form a soft dough.  Mix filling ingredients together and cook over low heat until thick.  On floured surface, roll cookie dough to about 1/4" thickness.  Use cookie cutter or top edge of glass to cut out 2" diameter circles.  Place about 1 teaspoon of the filling in the center of one circle.  Dab raw egg yolk around edge of circle, then top with another circle.  Crimp or press fork into the dough around the edges to hold the top and bottom together.  Bake on ungreased cookie sheet at 350 degrees for about 12 minutes.

NOTE:  You will probably use three batches of filling before you run out of the cookie dough, but because the dough is so good by itself, I often use the extra dough to make Christmas cut-out cookies (reduce baking time to 8 minutes), and then frost them with powdered sugar icing.

Yes, they are kind of a pain to make, but so worth it!  I hope you try them.

Cathy  ;D

P.S.  Since yesterday's post was really not a countdown-worthy post, but rather just an announcement, I'll try to make up for it with an extra one over the weekend.  

Tuesday, December 5, 2017

Stamparatus Reserve Ordering Begins Today!

Howdy, folks!  By now I'm sure you've heard of the new stamp positioning tool developed by Stampin' Up! -- the Stamparatus.  This item will be featured in the new 2018-2019 Annual Catalog, but now you have a chance to reserve one and receive it before that catalog is released in June 2018.

Here's the scoop:

First, click HERE to view the video so you can see what the hullabaloo is all about.

Second, visit www.stampinup.com and click on the link to reserve your Stamparatus.  You will need to have your credit card number available when you order, although it won't be charged until the item ships next year.  Stampin' Up! will accept all reserve orders until December 30, 2017, but you will want to order yours soon -- orders will be filled beginning March 19, 2018, but will not all be shipped at once -- rather, they will be shipped in batches as new shipments arrive (the next shipment after March 19, is expected to arrive April 15).

Click on image for closer look.

IMPORTANT NOTE:  I CANNOT RESERVE A STAMPARATUS FOR YOU.  Demonstrators are limited to only one item on this reserve order, and no more.  Therefore, you will need to create an online account if you don't have one, or wait until the item appears in the 2018-2019 Annual Catalog to order yours.