Birdbrain Inner Tube

Well, I have passed the halfway mark in my challenge to complete a card for every month in the From the Heart Monthly challenge. That means I have added 7 new digis to my library just for completing the challenge for free!

This month the image was my favourite Birdbrain and even though I left it to the VERY last minute, I think it turned out great.

Here's the images that we got to work with...

I based my card on this week's Sweet Sunday Sketch so it came together in a snap...

Love it when a plan comes together! Especially when time is a factor.

More Sunflower cards

Here are the rest of the cards. Quite a variety. Everyone at the Fundraiser got one card, pre-cut and pre-coloured, all they had to do was assemble.

They look pretty simple until you start prepping 100 of them.

Sunflower cards

I should have all the time in the world to post on my blog and I never seem to get to it. I still have a few of the cards that were handed out at the Fundraiser to show you. Thanks to Keri and Robin for coming up with a couple designs and thanks to Tammie for donating cards for the card sale. Here are a couple to show you...

Raspberry Almond Struesel Bars

I stumbled across this recipe while I was wasting time on the Internet. These squares just scream "Put the tea kettle on!" I love almond flavouring in anything and needed a big pan of treats to take to a gathering. These were a cross between a square and a pan cookie, not too sweet and super easy to make. Also, they made a large portion.

You could totally change the type of preserves that you use, blueberry would go nicely or just pick your fav.

Here's the tested recipe for you to try...

Raspberry Almond Struesel Bars

1 cup butter, soft
1 1/2 cups white sugar
4 eggs
1 1/2 tsp almond extract
2 cups all purpose flour
1/4 tsp salt
6 Tablespoons Raspberry preserves/jam

Struesel
4 Tbsp. butter, chilled and cubed
1/2 cup white sugar
3/4 cup all purpose flour
1/2 cup sliced almonds

Preheat oven to 350F.
Spray a 9x13 pan with baking spray.
Cream together butter and sugar. Add eggs.
Add almond extract then dry ingredients. Batter will be thick.
Spread the batter in the prepared pan and swirl in the preserves.

For the struesel, in a small bowl with a pastry blender, combine ingredients until crumbly. Sprinkle over batter and preserves. Bake at 350 for 35 or so minutes.

Sweet Sunday Sketch #277

I enjoyed a leisurely day of scrapping yesterday so I was actually able to get something done besides the endless chores.
I used the Fast Food stamp set from Your Next Stamp. Thanks Nicole and based my card on the sketch provided at Sweet Sunday Sketch. I like the basic designs. I figured out when anything is asymetrical on the page it bugs me.

So here's the card. The inside says Lets Do Lunch...

The little epoxy dots in red, green and yellow (ketchup, relish, mustard) made the card. Thanks, Keri.
I stepped out of my comfort zone and made the background from a stripe and hand cut the food and popped up the burger.
Here's the sketch....

Furry Friends

I found another challenge to participate in over at Simon Says Stamp. This week it just happened to be Furry Friends and I thought, hey, I can do that! Since I have about a million dog themed papers, dies and stamps. I also had just purchased the MFT Dog House dies and I was anxious to use them.
Here's what I came up with....

Lots of paper piecing but I think it was worth the effort. Love this card. Just waiting for the right occasion for the sentiment for the inside.

CKC Novice A Title

We did it! After many months of travelling and practice, Lindor achieved her first Canadian Kennel Club Title in Rally Obedience at the London Canine Association show in Tillsonburg.

She had already completed her first leg and needed 2 more under a different judge. She scored 98 out of 100 in her second leg and a perfect score in her 3rd and qualifying leg.

Although she is almost 7 and starting to slow down, I underestimate how smart this girl is and how much she loves going out and about. We'll see what the future holds but maybe an Intermediate title will be in our future.

Oreo Peanut Butter Mousse cups

I have had so many requests for this recipe, I decided to share it on the blog. I basically just adapted another recipe so my amounts are mostly guestimates, You can vary according to your taste.

Oreo Peanut Butter Mousse Cups

Crush oreos in a heavy plastic bag. Not sure how many I used because I was making a large quantity. Probably a dozen would do a dozen small mason jars. Sprinkle in bottom of small mason jars.

Peanut Butter Mousse
3/4 cup softened butter
1 brick of cream cheese (room temperature)
1 tsp vanilla
3 1/2 cups icing sugar
1 cup(ish) smooth peanut butter
1 - 1 1/2 tubs of Cool Whip

Cream butter and cream cheese. Add vanilla, Slowly mix in icing sugar. Fold in peanut butter, Then fold in softened Cool Whip.
Put in mason jars. Garnish with whipped cream, peanuts and a mini Oreo.