Friday, May 27, 2016

Framed Flower

Many of you will agree that the Butterfly Basics is one of the greatest sets SU came up with. Today I'm using the flower stamp from the set and have fun with coloring. I know some of you may be frustrated that we no longer can purchase particular marker colors. You either buy the whole set or none. There is really no reason for frustration. You can use your blender pen and any ink pad and color your stamps, just as I did right here.

The colors I'm using are Calypso Coral, So Saffron and Pear Pizzaz. you may notice a little touch of Gorgeous Grunge in it as well. Enjoy!

Wednesday, May 25, 2016

Red Lobster Cajun Shrimp

This copy cat recipe of Red Lobster Cajun Shrimp is totally finger-licking good!! And I mean it, literally! You all will be sitting around the dinner table licking those fingers of yours! It makes quite a bit of seasoning so you can have it for future dinners and trust me, once you try it, you will be making it in the future! The original recipe called for 3 tsp of cayenne pepper but it was just way too hot, even for me who loves the heat.


1/2 cup of butter
2 lb pealed and deveined shrimp

1 tsp cayenne
3 tsp salt
2 tsp pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dry thyme
1 tsp dry oregano
2 tsp onion powder
2 tsp garlic powder

Start off by turning the oven to 350 degrees. Once ready, place a rimmed baking sheet with 1/2 cup of butter in it. When the butter is melted, you know that the sheet is ready for the shrimp. Place pealed shrimp on the baking sheet and sprinkle with the seasoning. Toss to coat. Bake turning halfway for 12 to 15 minutes, until shrimp is no longer pink. Keep unused seasoning in an air tight container for future use.

Monday, May 23, 2016

Open book card

I saw it, I loved it. Yes, it's challenging but yet so fun to make! Will I be making a ton of these? Probably not. I know,  you don't hear that from me often, do you??
For the colors I used Pear Pizzaz, So Safron, Calypso Coral and Early Espresso.
You can find a wonderful tutorial for this great project HERE. Enjoy!

Thursday, May 19, 2016

Serene Silhouettes

This is another one of my favorites - Serene Silhouettes, and this one too will be retired at the end of the month. I sure had a lot of fun with it and still more fun to come.

Wednesday, May 18, 2016

Strawberry Sweet Tea

Yums, this is a very delicious recipe and perfect for those hot summer days ahead of us. I made it couple of weekends ago and it was a total hit!! I put all the sugar in to the boiling water, rather than splitting it as the recipe is calling for, and it turned out great. I did serve it over ice and with some sliced strawberries because they look just so darn pretty in the glasses. Enjoy!


  • 3 cups sliced Strawberries
  • Juice from 1 Lemon
  • 5 regular Tea Bags
  • 1 cup Sugar
  • 2 quart Water

  • Directions

    1. Steep tea bags in 1 quart boiling water for 5 minutes with 1/2 cup sugar.
    2. Puree strawberries in food processor until liquefied.
    3. Remove tea bags and add remaining 1/2 cup sugar.
    4. Add strawberry puree and lemon juice and stir well.
    5. Strain liquid through cheesecloth or fine sieve.
    6. Add remaining quart of water and chill.
    7. Serve over ice.

    Tuesday, May 17, 2016

    On your special day......

    Simplicity sometimes prevails! I really love this card and I will be making many more of them as it is simple and quick to put together. Gorgeous Grunge was perfect for the background. The colors at play here are Sahara Sand and Black. Oh no, there is a Wink of Stella on the butterfly! Yes, I'm completely out of control with it. You may recognize the greeting from the Sale-a-bration set - Botanicals For You. Hope you enjoy it!

    Thursday, May 12, 2016

    No bake cheesecake bars

    I don't bake cheesecake. I don't bake it and for a good reason too. I'm horrible at it and I can get a way better one in the frozen section of my grocery store. To make a good, creamy, crackless cheesecake is a technique I could have never mastered. I have surrounded myself to the idea that I'm just not good at it. BUT is will not stop me from creating other fun cheesecake-like deserts. Besides the fact that anyone can make the recipe I'm sharing with you today, it truly is finger-licking good. I think next time around I would just use a pre-made graham cracker crust just because it would be easier on top of the already easy. 

    • 12 graham cracker sheets, blended to make 2 c. of crumbs
    • ¼ c. sugar
    • ½ c. (1 stick) butter, melted
    • 2 (8oz) packages of cream cheese
    • 1 c. powdered sugar
    • 2 c. (1 pint) of HEAVY whipping cream
    • 1 tsp. vanilla extract
    • 1 tsp. almond extract
    • 2 c. fresh or frozen blueberries ( used fresh)
    • ½ c. sugar
    • 1 Tbsp. butter
    • 2 tsp. cornstarch (I had to add more corn starch to make my sauce thicker)
    • 1 tsp. vanilla.
    Using a food processor, blend graham cracker sheets until turned into crumbs.Add sugar and melted butter; blend until well mixed. Press into an 8x8 pan. (I used a 9 by 13 glass pan and used 1.5 of the recipe ingredients)
    Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.Add heavy whipping cream, vanilla and almond extracts. Mix on medium-high for 2-3 minutes or until thickened.Pour filling over the crust. Cover and refrigerate for at least 2 hours.
    Add all ingredients to a medium saucepan.Cook over medium high heat and simmer for about 5 minutes. The blueberries will breakdown and the sauce will become thick.Let cool and refrigerate until you're ready to serve the cheesecake. Pour on top of cheesecake.
    For step by step instructions click HERE.

    Tuesday, May 10, 2016

    Cake Time

    Love, love, love the balloon punch! It's so neat and so easy to use. I used It's My Party dsp paper which is always so fun and festive and Perfect Pairing from the Sale-a-Bration catalog. Black, Melon Mambo and White - I just love the combo! Oh darn, you may not notice but yes, I did use the Wink of Stella on the balloons. Like you are shocked.....
    Getting back to the balloon punch... Isn't it a darling? Two sizes can be punched at once. Can you imagine the possibilities!?!? Enjoy!

    Monday, May 9, 2016

    Hawaiian chicken kebab

    You know the rules that I go by. I only post recipes that have gone thru extensive testing at my own dinner table. I made this last night and the recipe fell into "yes, please make them again " category. The marinade is "teriyak-ish" but not really (I love that I am so clear on that). Super flavorful and super delicious. In my old days of cooking I believed that the longer you marinade the chicken the better. That's not what I do now days. Over marinated chicken is just not good eats, if you know what I mean, so marinating for an hour or two is just enough. The original recipe called for green bell pepper but I used red bell pepper just because I like it and also because it looks pretty. Enjoy this finger licking goodness!

    • 1/3 cup ketchup
    • 1/3 cup packed dark brown sugar
    • 1/3 cup low-sodium soy sauce
    • 1/4 cup pineapple juice
    • 4 Tbsp olive oil, divided, plus more for brushing grill
    • 1 1/2 Tbsp rice vinegar
    • 4 garlic cloves, minced (4 tsp)
    • 1 Tbsp minced ginger
    • 1/2 tsp sesame oil (optional)
    • Salt and freshly ground black pepper
    • 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
    • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
    • 1 1/2 large peppers, diced into 1 1/4-inch pieces (I used red pepper to add some color
    • 1 large red onion, diced into 1 1/4-inch pieces

    Saturday, May 7, 2016

    New catalog sneak peak - Sitting Here stamp set

    I simply cannot wait till June 1 to see all the wonderful goodies that the 2016-2017 Catalog has to offer. Here is a little sneak peak on a new stamp set - Sitting Here, so take a minute and check it out!

    Friday, May 6, 2016

    Blooming Celebration

    Today I'm playing with Bloom For You (soon to be retired), Sahara Sand and Mint Macaron. I know that you can pick up on the background stamp which is from Butterfly Basics and the greeting is from the wonderful Picture Perfect set.
    Yes, I'm totally out of control with the Wink of Stella! An unknown force made me gliterize with the Wink of Stella the butterfly, .... just as I have been gliterizing almost every card since I got that darn pen!

    It sure will be hard to see some of the stamps go as they are being retired. I have really had a ton of fun with the Fun Flower punch and the Bloom For You stamp. You don't believe me? Well, why don't you just take a look at all these!

    Wednesday, May 4, 2016

    Restaurant style salsa

    This is hands down the  best salsa that I have ever made. I made it at least 10 times and it comes out as delicious as the first time around. Absolutely amazing recipe! And guess by whom??? Of course, the Pioneer Woman! I love watching her shows. They are just all around fun. You get the taste of the farm life in the middle of nowhere, along her amazing, simple recipes. Love it. I usually wait until I have two or three episodes recorded, sit down with my note pad and take notes as I watch the show. Yes, of course, the glass of wine in my hand does add to the enjoyment of the show! ha,ha!

    Ok, getting back to the delicious salsa. This is a big batch. I have a regular size food processor and it does happen sometimes that it overflows slightly in the middle, where the blade attachment goes. I also use Serrano chili if I want a bigger kick and yes, add more cumin or salt if your taste buds desire!


    Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
    One 28-ounce can whole tomatoes with juice
    1/2 cup fresh cilantro leaves (or more to taste!)
    1/4 cup chopped onion
    1 clove garlic, minced
    1 whole jalapeno, quartered and sliced thin, with seeds and membrane
    1/4 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon sugar
    1/2 whole lime, juiced
    Combine all the ingredients in a food processor. Pulse until you get the salsa to the consistency you'd like. Personally, we like it a little chunky, just so that you still see the piece of onion but do as your heart desires. It will be delicious regardless! Enjoy!

    Monday, May 2, 2016

    Watermelon birthday

    This card is all about fun colors and celebration. The saying is from Suite Sayings and it's complemented by Bermuda cardstock. Watermelon is the base color and Cherry On Top dsp is bringing the whole card together. It truly is amazing how simple it is to make a card when you have coordinating colors.

    I have glued the greeting only on one side creating a simple closure to this fun card. Enjoy!