Watch me live on Sunday nights at 7 pm central time here: https://www.facebook.com/AStampAbove/
We had a whole bunch of fun making some fall cards featuring products from the Holiday Mini Catalog tonight. You can watch the replay here:
If the video above does not play - click HERE to watch it on my blog.
I used Mango Melody, Bermuda Bay and Granny Apple Green cardstock and ink for my cards.
I mentioned a MYSTERY STAMPING CHALLENGE in the video - here are the details:
You can join the MYSTERY STAMPING CHALLENGE by using the items below to make a card! You can post your cards under the MYSTERY STAMPING graphic on Facebook here: POST YOUR PHOTO HERE
Cardstock layer 8 1/2" x 5 1/2"
Whisper White layer 4" x 5 1/4"
Vellum layer 4 1/4" x 3 1/4"
Large & small label/die/punch
3 - 4 Ink Pads
I hope you join in the challenge!
Here's another card made with the same bundle. Do you love the stitching dies? They are crazy cool right? I used Soft Suede cardstock and ink with Old Olive & Crushed Curry. The Very Vanilla layer is 3 3/4" x 5". I used the WONDERFUL GEMS for an embellishment.
Here's a close up that really shows the beauty of the dies.
And once I die cut the leaf for the card above - it sparked the card below. I love the negative left behind from the stitched leaves. I chose the PLAID TIDINGS DESIGNER SERIES PAPER for my front layer. The gold cording comes from the WONDER OF THE SEASON RIBBON COMBO PACK. I thought it was a perfect pop of color for these cards.
This one uses Pretty Peacock for the card base.
And this one uses RICH RAZZLEBERRY.
Here's a close up - I love all the detail with this card.
Thanks for joining me. You'll find a complete product list down below.
And here's the recipe I shared on Facebook:
THE FAMOUS WOOLWORTH'S ICE BOX CHEESECAKE
Light and refreshing icebox dessert made famous by Woolworth’s lunch counter back in the 1960’s.
You will need :
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese, light
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don’t want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed (about 1 package)
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.
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