BIRD ON A BRANCH!!! (No need to say more.) Thanks for upholding the tradition Teri.
Teri limited herself to only two projects this evening and this is one of them. There were some awesome techniques/tools that went into this one. She had us use a waterbrush over colored pencil to give the flowers and pot a creative look and then we sprayed the paper with some sparkly glitter stuff for a final touch.
Our newest member, Janet, made this card. It is so cute. It is a Cricut card and one of my favorite little details on this one is the little rhinestone in the middle of the phone. Hopefully Janet continues to come, so we can all get more awesome cards like this one.
This was Robin's second card of the night. What is really awesome about Robin's two cards is that they both use the same color scheme and the same stamp set, but they look totally different. What a creative girl our Robin is.
This was Robin's creation!!! It is so stinkin' cute and reads: "A friend is someone who makes it easy." There are a lot of little details that make this card one to come to stampin' club for: the raised heart and flower as well as the flower with a brad in the middle really make this one adorable.
This was Tami's card for the night. It is hard to capture all the little details that make it so adorable, but it reads: "You're never more than a thought away", the flowers are embossed and the little adorable flower buttons really make it pop. Thanks Tami.
This was Roselyn's final project for the night - she had three!!! The bottom reads "a pea in the pod" and the little pea is raised using diamond glaze. Perfect for a baby shower.
Hi Ladies - Here is the dessert recipe I used last night. Enjoy!
ReplyDeleteSopapilla Cheesecake Pie
Ingredients
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
•
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.