Here is another idea!
My little prickly pear cactus is stamped with Sage Shadow ink and the cactus needles are drawn with Old Olive. The ground is just drawn in with Creamy Caramel and the clouds are made with my precious and well-guarded (I thought I had lost it once this past summer) hand-cut cloud stencil using Bordering Blue. The sentiment is stamped with Chocolate Chip ink, and all edges are sponged with the same ink. I used Naturals Ivory paper for my images, and the designer paper is from The Paper Studio. I pierced the corners using my Paper Piercer from Making Memories. Oh - I can't forget the Buzzard (#0341)! He is stamped in black and colored with Creamy Caramel, More Mustard and Copic C-1. Be watching for my next thumbprint card later this weekend!
Before this weekend is over, however, you must head over to Hambo Stamps and check out the BOGO Sale!! There are some awesome values and stamps you will want to add to your collection!
Another place to visit today is my friend, Becca Feeken's blog, Amazing Paper Grace. If you have never been there, you are in for a real treat. Becca has a real gift for making incredibly beautiful designs and projects. She has a gift for you! She is offering any stamp set, including this one, We Three Kings, by Our Daily Bread Designs as blog candy! Be sure to enter by noon on Saturday!
Stamps: We Three Kings by Our Daily Bread Designs
Paper: Sage Shadow, Chocolate Chip, Whisper White, Designer Paper by American Crafts
Ink: Basic Black, various for coloring
Accessories: small oval punches, Filgree brads, gems, Silver HPH, organdy ribbon
And now for a yummy recipe:
Cheesy Tortilla Soup1 envelope fajita marinade mix
4 boneless chicken breast halves, chopped
2 T. vegetable or canola oil
1/4 C. butter (use the real thing!)
1/3 C . flour
2-14.5 oz. cans of chicken broth
1/3 C. Rotel tomatoes (or canned tomatoes with chiles)
1 C. cubed Velveeta
8 oz. Monterey Jack cheese, shredded
1.5 C. half and half
guacamole, tortilla chips, shredded cheese, sliced avocado, sour cream
Prepare fajita mix according to directions. Add chicken and marinate. In lg. skillet, cook chicken in oil until juices run clear. Set aside.
In large saucepan, melt butter and stir in flour until blended. Gradually add in broth. Bring to a boil. Cook and stir for 2 minutes until bubbly hot. Add tomatoes, Velveeta, and 1 C. of M. Jack cheese. Cook and stir until cheese is melted. Stir in cream and chicken; heat through but do not boil. Spoon into bowls. Add toppings! Serves 8.
Have a great day! I am saving the craft for tomorrow this is long enough already!)~