Another sweet fold out card that I’ve created. I love organza ribbons and lavender flowers! This is a special card, which required a bit of thinking to get it all put together, and took most of my afternoon, so the recipient will be most deserving!!
This is a cannibalization of a recipe, I’m afraid. I can’t for the life of me find this recipe, so I’m writing down w/a photo so I won’t forget it! ANd yes, it’s Keto! In fact, I actually have been known to eat this with a spoon, and forgo the chips altogether!
One packed of chopped spinach, defrost and drain
8 oz Cream cheese
6-8oz chunky salsa
1/2 small can of Rotel
One cup shredded mozzarella cheese
2-4 Tbsps heavy cream, or Sour cream
Place in crock pot on low heat, and after about 30 minutes, stir well.
Serve with tortilla chips, yum!
Disclaimer – this is not MY photo, but it looks just like this!
This is a very simple slim line card, measuring about 8” long, and 3-1/2” tall. The Calla Lilies are made from vellum, as are the leaves. The swans are die cut out from the Heartfelt Creations paper, and lifted up with some thick tape, to add a bit of dimension. The bows of course just add to the feminine appeal.
This was fairly simple in construction, but I feel like it’s clean lines are actually very pleasing.
I’m branching out, and have used Stamperia “Microcosms” paper for these beautiful cards. It is lovely to work with, sturdy, and has a good feel to it. These are all occasion cards, with no sentiment inside yet.
This is a repeat of one I made before, with improvements to my wisteria, and a more elaborate inside.
Totally enjoy working with this paper, and also enjoy playing with my Zig Clear Color markers, as well as the beautiful lacy dies created by Heartfelt Creations! No I don’t work for them, but it almost seems like I’m doing a commercial for them, doesn’t it!
This is a bastardization of a recipe I got from my daughter – hers was divine, but somehow I got it into my head that it needed some Rotel, so off I went, messing with things in the kitchen again.
2 x 10oz cans of condensed tomato soup
1 8-10 oz can specialty tomatoes soup (NOT condensed)
2 cups of chicken broth
1 cup heavy cream
1 cup milk
1 small can of Rotel
1 7oz jar of sun dried tomatoes, oil and all
1 Tbsp Italian Seasoning
1/2 tsp salt, 1/2 tsp coarse ground pepper
20 oz. Bertoli cheese tortellini
3/4 cup fresh shredded Parmesan cheese
Mix all except the pasta and Parmesean cheese, in a LARGE pot, and bring to a gentle boil.
Add the pasta & cook until almost boiling. Sprinkle the Parmesan on the soup just after you ladle it into a bowl.
Serves “several”. Well, maybe 3, depending on who is eating it!!