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Stampin Addicts: The Great Gallery Gussy Up and GiveAway! October 29, 2009

Filed under: Stampin' Addicts — Holly @ 5:20 PM

Stampin Addicts is an online community of stampers crazy for Stampin’ Up.  Started last February, SA now has some 3000+ members and a growing SU-focused gallery.

To push the gallery to the 10,000 mark and beyond, SA is hosting a Great Gallery Gussy Up and Giveaway. 

Upload your Stampin Up projects (current or retired) to the SA gallery by November 8.  One lucky uploader will be randomly selected to win Sweet Season, a So Shelli favorite on page 29 of the IBC.

For fun ideas on what you can do with this set, check out the Sweet Season gallery at Stampin Addicts.

Not yet a member of Stampin’ Addicts?  Well click here–and tell ’em Holly sent you!

 

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Baroque Motifs: Sweet Polished Stone October 27, 2009

Filed under: ATCs,Love — Holly @ 6:19 PM
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Swaps/Convention 2009: 6×6 Recipe Cards October 25, 2009

Filed under: Recipes,Stampin' Addicts,Stampin' UP! — Holly @ 8:32 AM

 

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Here are six of the seven recipe cards I made for the 6×6 Recipe Pages swap hosted by Barbara/cre8tivestamper at Convention 2009.  

 So which section is still to come?  Beverages, and my recipe for Cherry Limeade Supreme.

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Sanded: Holly’s Tri-Color Soup (Recipe Card)

Filed under: 6x6,Punch Art,Recipes — Holly @ 8:07 AM
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Recipe Card Extra: Brown Sugar & Molasses Crusted Ham October 24, 2009

Filed under: Recipes — Holly @ 11:47 AM

 

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Brown Sugar & Molasses Crusted Ham is a family favorite for holiday dinners in our home. 

If you decide to make this recipe for your family (and I hope you will!), here are a few tips for your consideration:

  • Hot Ham Alert:  Be very careful when patting on the spiced sugar mixture–hams get hot!

 

  • Nooks and crannies:  Once the outside of the ham is well-encrusted with spiced sugar, look for nooks and crannies.  Filling those spots up helps the flavors to permeate your ham.

 

  • Probe thermometer:  I use a probe thermometer to make sure our ham is cooked sufficiently–but not overcooked.  Note that the USDA calls for fresh hams to be cooked to an internal temperature of 160 degrees–check the packaging of your ham to confirm the proper temperature. 

 

  • Mustard’s good:  Offer a spicy brown mustard–it’s a perfect accompaniment to your sweet and succulent ham.  I like it with this dish so much that I got a Portmeirion mustard pot to pass at the table–ooooo, that deserves a scrapbook page too. . . . .

 

  • Save the Hambone!  For heaven’s sake, be sure to save that hambone when the feast is done.  On a dreary winter day, pop it in your slow cooker with several cans of butter beans and vegetable broth.  Simmer on low throughout the day and serve with crusty bread and a salad for an easy, yummy cold-weather dinner.

 

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Baroque Motifs: Big Shot Zinnia at the Gate Fold October 22, 2009

Filed under: Any Occasion,Big Shot,Die-cut Art,Fun Folds — Holly @ 8:53 AM
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Mark the Date: Giardiniera Salad alla Laura (Recipe Card) October 21, 2009

Filed under: 6x6,Big Shot,Punch Art,Recipes — Holly @ 9:16 AM

 

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InkPaperStamps

quick easy cute fun: projects for papercrafters.