Fun Day Christmas Gifts

Hello and welcome! The Sisters in Stamping are making Christmas Gifts this week for Sunday Fun Day. Here is my project--

I made a tray with Mossy Meadow card stock and stamped it with the new background stamp called Knit Together (#156416, $17.00) in the same color ink to give it a tone on tone look.

The stamp of the little girl pulling the sleigh (isn't she cute!) is from the hostess set, Seasons of Fun (#156576, $12.00). I filled my tray with homemade Sugar Cookie Truffles.

Sugar Cookie Truffles

14 sugar cookies

4T. cream cheese, softened

Place cookies in a gallon ziploc bag and crumble cookies. Add cream cheese and mix together in bag until it comes together in a ball. Use small cookie scoop (about 1T.) scoop dough from bag and form into balls. 

3 sq. white almond bark

Melt bark in microwave, 30 seconds at a time, stirring in between each heating. Dip truffles into melted bark and place on parchment paper. Decorate with sprinkles or drizzle with melted chocolate.

 

I dropped it into a gusseted cellophane bag and tied it up with some Gold Simply Elegant Trim (#155766, $7.50) and a tag made with stamp set Inspired Thoughts (155536, $19.00).

Come back next week for some C.A.S.E ing!

Happy Stamping, Karla 😊

Need Some Last Minute Gift Ideas?

If so, you are in the right place this week! At the Sisters in Stamping blog we have put our heads together and come up with some really great (and more importantly quick) ideas. Here is my project for this week--

It is a gift box with a 1/2 pint of season salt inside. Here is another picture--

I purchased the jars in a flat of 12 from a big box store. Cut a circle with a framelit from the New Circles Collection using the Designer Series Paper Stack from the Holiday Mini Catalog. I found the recipe for the Salt on Pintrest:

Homemade Season Salt
1/2 c. Kosher salt
2 t. Smoked Paprika
1 t. Onion powder
1 T. Pepper
2 t. Garlic powder
1/8 t. Ground red pepper

Mix all ingredients together. Makes ½ pint jar.

I multiplied the recipe by 8 and it filled all 12 of my little jars. They are the cutest!!

Well, that's it for me this week. The other Sisters have some more ideas-- go check it out!

Happy stamping! Karla c(:

Recipe- Perfect Peach Cake

Last Saturday for the Mother/Daughter Stamping I made this cake, I promised I would share--here it is:

Perfect Peach Cake
1 1/2c. brown sugar
2/3c. butter, softened
2 eggs
2c. flour
1 tsp. baking soda
1/4 tsp. salt
1c. buttermilk
4 medium sized peaches, peeled, chunk into 1" pieces
1/4c. raw sugar
Grease and flour a 13x9" baking dish. Pre-heat oven to 350 degrees. Beat brown sugar and butter until light and fluffy (this takes about 5 minutes), beat in eggs. Mix dry ingredients-flour, salt, baking soda- in a small bowl. Add to butter/sugar mixture alternating with buttermilk, mixing well after each addition. Remove bowl from mixer and fold peaches in by hand. Pour batter into prepared baking dish, sprinkle with raw sugar. Bake 35-40 minutes, until a toothpick comes clean. Serve warm with whip cream, refrigerate leftovers.

Mmmmmm, yummy! Thank-you Kristine for a great recipe.

Until next time,
Karla c(:

My Mom's Awesome Potato Salad

This one goes out to my good friend Jodie S. who cut my hair today!

My Mom's Awesome Potato Salad
2 lbs. Yukon Gold potatoes, cut into 1 1/2 inch cubes (I leave the skins on)
1 small onion, finely chopped--and I do mean finely!
1/4c. your favorite Italian dressing (I use Paul Newman)
1 tsp. table salt
1/8 tsp. pepper
Heat 2 quarts of water, salted with 2 Tbsp. kosher salt, to boiling. Add potatoes. Return water to boiling and reduce heat to medium. Cover and cook until the potatoes are tender, takes about 15 minutes.
Drain the potatoes and place in a large plastic bowl. While the potatoes are still hot toss with the onions, dressing, salt and pepper. Cover bowl with plastic wrap and refrigerate at least 2 hours to marinate--I usually leave the bowl in overnight.
1/2c. Mayonnaise
1 medium stalk celery, finely chopped
4 small garlic dill pickles (polish dills will work too), chopped
6 hard boiled eggs, chopped** see note below
3 Tbsp. French's yellow mustard
Just before serving toss all of the above listed ingredients with the potatoes.
Makes 4 to 6 servings

Note: Perfect Hard Boiled Eggs
In a saucepan heat enough water to cover the eggs to boiling. Ladle eggs into boiling water and return the water to boiling. Cover and reduce heat to low, cook for 15 minutes. Rinse eggs in cold water.