Applescraps by Cindy: November CTMH Stamp of the Month Blog Hop " A Little Thanks"

Sunday, October 31, 2010

November CTMH Stamp of the Month Blog Hop " A Little Thanks"

Welcome blog hoppers! If you are coming from Wanda Riley's blog,you are on your way to more artwork. This moth's CTMH Stamp of the Month is "A Little Thanks" D1444.

This 4 1/2 x 5 1/4 card was made using Olivia Level 2 paper packet X7128B,Shimmer Designer Brads Z1349,Spring "Just Blooms" Z1266,and a Barn Red Ink Pad Z2104.

Here in Pa,we have a lot to be thankful for with the beautiful foliage this time of year. As a matter of fact,that was my inspiration for the card I made. I just love this versatile stamp set and hope you have enjoyed stopping by! Now hop on over to

Carol Harris's blog to see what she has created for you:)

Cindy:)

10 comments:

Susan Brooks - The Closet StamperOctober 31, 2010 at 9:14 PM
Nice card layout! I used the Olivia too - love the colors.
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NancyOctober 31, 2010 at 9:22 PM
Beautiful card Cindy.
You do very lovely work!!!
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Shirley Ross, rockin' heARTistNovember 1, 2010 at 12:53 AM
very pretty
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Teri BaxterNovember 1, 2010 at 2:30 AM
Beautiful card!
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UnknownNovember 1, 2010 at 8:56 AM
Love all of the layers.
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Sheila BennettNovember 1, 2010 at 11:12 AM
Very pretty card! The embossing adds such a nice touch.
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Krista RitskesNovember 1, 2010 at 11:16 AM
Totally cute. Love all the textures.
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DoreenNovember 1, 2010 at 6:12 PM
Beautiful card! Love the textures! And, may I say - fantastic recipes here on the right side! :)
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Annette GreenNovember 2, 2010 at 11:55 AM
Absolutely love this little card. So beautiful and full of texture and layers. I have a crop this weekend and this might have to be scrap-lifted for my croppers. Thanks for the inspiration!
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JeniferNovember 4, 2010 at 1:21 PM
beautiful!
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Shoo Fly Cake

Crumbs:
4 cups flour
2 cups granulated sugar
2 sticks cold unsalted butter

Cake:
1 cup molasses
2 cups hot water
2 teaspoons baking soda
1 tablespoon warm water
dash salt

Preheat oven to 350 degrees. Grease a 10x15 baking pan. Combine crumb ingredients and set aside 1 1/4 cups of the crumbs for the topping. To the remaining crumbs,add moloasses and 1 cup of the hot water.. Beat well with a wooden spoon,then add remaining cup of hot water and beat again. Dissolve the 2 tsps of baking soda in 1 tlsbp of warm water. Stir this into the batter along with a dash of salt. Stir until well blended. Pour into greased pan and top ith reserved crumbs. Bake at 350 for 40-45 minutes,or until done.

Tomato Pie

Pre-bake a 9-inch deep dish pie shell at 350 for 5 minutes,then cool.

4 to 6 tomatoes sliced
8 basil leaves
1 1/2 cups mayo
1 1/2 cups sharp white cheddar cheese
1 cup thinly sliced sauted onions
flour
freshly ground pepper

Combine mayo,cheese,pepper and onion,set aside. Place half of the sliced tomato in pie shell,sprinkle a little flour over tomatoes. Place 4 basil leaves on top. Repeat layers. Top with the mayo and cheese mixture. Bake for 30 minutes. Let stand 10 minutes before serving. Enjoy!

Raspberry Pudding

This is really not a pudding,but a wonderful summer snack cake. You can use cherries,blueberries,strawberries,whatever is in season. It's an old fashioned recipe my mother in law passed on to me. Enjoy!

1 cup sugar
1/4 cup cold butter
2 cups sifted flour
1 cup milk
2 tsp baking powder
2 cups fresh black raspberries
1 cup boiling water
1 cup sugar

Preheat oven to 350 degrees. In a mixing bowl,combine flour,baking powder,1 cup of sugar and whisk together. Cut in cold butter with a pastry blender. Gradually stir in milk until smooth. Pour into greased 9x13 baking dish.

In a separate bowl,combine raspberries and 1 cup sugar. Toss to coat and let stand a few minutes. Add boiling water and stur till sugar disolves. Pour over top of batter making sure the fruit is evenly distributed. Bake for about 30 minutes or until done.

Sopaipilla Cheesecake Squares

This recipe came from "Sandra Lee's Semi- Homemade. It's wonderful!

2 8-ounce packages cream cheese softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 8-ounce cans refrigerated crescent rolls
3/4 cup granulated sugar
1 stick butter softened
1 1/2 teaspoons ground cinnamon
Confectioners' sugar (optional)

1. Preheat oven to 350. Lightly spray a 9x13 baking dishwith nonstick cooking spray.

2. In a medium bowl,comine cream cheese,1 cup of granulated sugar, and vanilla. Beat at medium speed with an electric mixer till smooth.

3.Unroll crescent doung:pressdough rectangle into bottom of baking dish. Spread cream cheese mixture evenly over dough. Top with remaining dough rectangle. ( I use a rolling pin to roll the top dough before placing it onto the cream cheese)

4. In a small bowl,stir together 3/4 cup granulated sugar,buttler,and cinnamon. Using a teaspoon,dot the mixture evenly over the top of the dough.

5. Bake 30 minutes or until the crescent dough has puffed and turned golden brown. Let cool completely in pan on a wire rack. (about 1 to 2 hours) Cut into squares and dust with confectioners sugar if desired.

Baked Corn

2 1/2 cups corn(I use fronzen corn)
2 tbsps flour
1 tsp sugar
1/2 tsp baking powder
1 tsp salt
1 1/2 cups milk
2 beaten eggs
2 tbsps melted butter
fresh ground pepper

Place corn in a 2 quart greased casserole. In a separate bowl,combine flour,sugar,baking powder and salt. Whisk in beaten eggs and slowy whisk in the milk. Pour over corn and stir. Add freshly ground pepper and melted butter and stir again. Bake at 325 for about one hour,or until done. Serves 4-6.
I use corn that my husband and I freeze in the summer,but if you do not have any,just use regular frozen corn.

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Sunday, October 31, 2010

November CTMH Stamp of the Month Blog Hop " A Little Thanks"

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