2013-03-08 March Shoebox Offerings

This past week I got together with some friends and enjoyed a shoebox craft night. I should have taken a picture of the dessert that was served as a treat because it was to die for!

But in the mean time, I can share the cards we made the other night. Each unique, each different in style and taste.

What a fun night! And this is a reminder to myself to get the recipe for that awesome dessert! Caramel, nuts, cream cheese and ice cream, oh my!

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Edited to add:
I have had a number of requests for both the chick card instructions and also the recipe of the awesome dessert. I have the chick instructions…as soon as I get the recipe I will post that too.

Direct link to Marco Paper Blog with instructions HERE.

Thursday, February 28, 2013
The Most Popular Make & Take in Years . . .

We have been having Free Make & Takes in our store on Wednesday and Saturday mornings for several years. They are all popular (could be that “free” thing), but some more so than others. Yesterday was one of those days – nearly 100 people showed up on a cold and damp Wednesday morning. All for a chicken . . .

This was Lynn Brown’s project – I posted it on our website and Facebook page last week and the reaction came quickly. People in the hinterlands who couldn’t get to the store wanted – begged for – directions so they could make it at home. I checked the numbers – it was the second most-viewed Facebook post since I started the page (the first was my uninformed wisecrack last summer that an electronic sign advertising “craft beer” was a misprint).

So I asked Karen to ask Lynn for instructions that I could post – and Lynn did such a good job that it seems only fair to share them with you as well.

Supplies:
1. Kaleida Paper 80# Gold Cardstock — 1 piece 4 1/2″ x 8 1/2″, 1 piece 2″ x 2″
2. Kaleida Paper 80# Orange Cardstock – 1 piece 2 1/2″ x 5 1/2″, 1 piece 1″ x 1″
3. 3/4″ White Circle (x3)
4. 1/2″ Black circle (x2)
5. Orange 1/2″ Ribbon
6. Spellbinders Scalloped Circles Die
7. Marvy Daisy Punch (LV-SJCP 48 Daisy)

Directions:
1. Fold 4 1/2″ x 8 1/2″ cardstock in half.
2. Using Spellbinders Scalloped Circles (largest in the kit), cut the card base. Position the die so that it hangs over the top, allowing a “hinge.”
3. Use the 2nd smallest die to cut a circle from the 2″ square to make the wings.
4. Using Tim Holtz Distress Ink “Spiced Marmalade,” distress the edges of the card base and wing circle.
5. Cut the wing circle in half. Fold each half into thirds.
6. Take the 2 1/2″ x 5 1/2″ orange cardstock and punch out two flowers with the Marvy punch. Leave one intact. Cut the other into two groups of three petals and one of two petals (throw the two-petal piece away).
7. Put two white eyes on and then the black “eyeball” on top. Cut the third circle in half to make eyelids.
8. Make bow.

Assemble:
1. Glue eyes on. Fold the 1″ Orange cardstock in half diagonally and use it for nose. Attach wings.
2. Put the flower on back with several petals showing over top of head.
3. Put the three-petal pieces on as toes.
4. Attach bow with glue dot.

Suggestions for Sentiment:
1. “From one great chick to another”
2. “For a great chick”
3. “Just chicken on you”
4. “For my (our) grandchicks”
5. “Have an eggs-tra special day”

Thanks again to Lynn for her hard work.

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Caramel walnut pie

8 oz cream cheese (room temperature)
1/2 c. sugar
1 t. vanilla
Pecans or walnuts – 1-1/2 c.
4 eggs
1c. good quality caramel ice cream topping
1 small bag chocolate chips (optional)
1 deep dish frozen pie crust

1.  Combine cream cheese, sugar, vanilla and 1 egg and beat until smooth.  Pour into unbaked pie crust.

2.  Spread nuts over first layer.

3.  Mix caramel and 3 eggs well.  Pour into pie shell.

4.  Bake at 375 for 35-40 minutes.  Cover with foil about halfway through to prevent over browning.

5.  Sprinkle chips over top of baked pie.

6.  Allow to cool to room temperature before refrigerating.

7.  Serve with whipped cream and/or ice cream.

Thanks to Maggi Grabowski for sharing her recipe.

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