Lyn's Paper Petunia on PCP

3D Challenge #88 - A Pocket Full of Cocoa

2010-11-15T12:10:00.000-08:00

Adela has asked me to host this week's 3D challenge. I chose a really darling holiday gifty idea using a simple pattern in the shape of a mug that becomes a pocket to tuck in a packet of cocoa or anything you wish. Here I've shown 3 different ideas for decorating and, as you can see, it is really a snap to put together.

In all cases, hand draw a stitching line around the entire mug and inside the handle. Disect the front of the mug with a horizontal line such as a ribbon or a border strip. Next, choose a focal point for the front of the mug and hang a tag off of the bow. Add a ribbon or jute to hang your creation.

These will make wonderful teacher gifts too. Can't wait to see what you create!

We Love to Send a RAK - August Swap Recipes!

2010-09-30T07:42:00.000-07:00

Red Velvet Cupcakes with Cream Cheese Frosting by Mel W.

Ingredients Needed:

For the cupcakes-

2 1/2 cups of regular Flour

1 1/2 cups of Sugar

1 Teaspoon Baking Soda

1 Teaspoon of Salt (you can cut this in half if you are watching your sodium)

1 Teaspoon of Cocoa powder

1 1/2 Cups of Vegetable oil

1 Cup of Buttermilk @ room temperature

2 Large Eggs also @ room temperature

2 Tablespoons of Red Food Coloring

1 Teaspoon of White Distilled Winegar

1 Teaspoon of Vanilla OR Cherry extract

For the Cream Cheese Frosting-

1 pound of Cream Cheese , softened

2 sticks of Butter (salted not unsalted)

1 Teaspoon of Vanilla Extract

4 cups of Confectioners Sugar (sifted is better but not necessary)

Preheat Oven to 350F

Line two cupcake pans of 12 with cupcake papers

In a medium sized bowl sift together all your dry ingredients.

In a Larger bowl beat together the Oil , Buttermilk, Eggs , Vinegar , Food

Coloring and your Extract of choice. Try to use a handheld mixer to mix well.

Next add the dry ingredients that you sifted into the wet mixture a little at a

time to combine nicely.

Fill your muffin tins 2/3 of the way with the mixture and bake for 20-24 mins.

Test cupcakes

for doneness with a toothpick. Remove from oven and cool.

While those are baking you can prepare your Frosting and set aside..

Beat in a Large Bowl the Cream Cheese, Vanilla & Butter until smooth..then add

the sugar.. mix on low until just combined then beat at a high speed for another

min or so until fluffy.

You can add a garnish of your choice such as Cherries on the tops of your

cupcakes after frosting them..Be sure to wait until the cupcakes are cool to

frost them.. : ) Hope you like it!"

Joe's Squash and Tomatoes on the Grill by Liz Valleli

1 green squash sliced

1 yellow squash sliced

2 tomatoes sliced

1 medium onion sliced

aluminum foil

1/2 stick butter

sprinkling of oregano to taste

Take a large sheet of aluminum foil and layer the ingredients in the order listed above.

Seal all the edges...vent the top of the aluminum foil and put on the grill for 20 minutes....

Delicious!

Fruit Pizza by Brinda Paramore

1 16 oz tube sugar cookie dough

1 can sour cream icing

16 oz bag strawberry pie glaze

1 qt strawberries (cleaned and cut up)

2 bananas (cut into 1/4 thick slices)

1 16 oz can pineapple (drained)

1 8 oz can mandarin oranges (drained)

1 kiwi (peeled and thinly sliced)

1 pint blueberries

Spread and bake cookie dough on pizza pan or cookie sheet as directed.

Wash and cut fruit. Mix all fruit with glaze. Chill until needed.

Cool cookie dough.  When cool spread sour cream icing over dough.

Then add fruit mixture on top.

Keep chilled until ready to serve.

Popo’s Devil Whipped Out of a Cow by Christi Usher

1 l2 oz. Tub Cool Whip

1 10 oz. Container Cottage Cheese

1 Sm Box Jello (I like strawberry/Banana or Cherry)

1 Sm Can Crushed Pineapple (drained)

½ Jar Maraschino Cherries (diced small)

In a large bowl, mix Cool Whip, cottage cheese and packet

of dry red Jello mix together. Stir well. Add drained pineapple

and diced cherries and stir well. Make sure all ingredients are mixed together well. Put a lid or cover over your bowl and refrigerate to keep cool. Serve chilled. Serves several people a

nd is wonderful by itself or as a topping over a warm slice of

home made gingerbread.

Shrimp Salad by Wendy Adams

1 bag (10 oz) ready to eat American
blend salad (ice berg lettuce,
romaine, red cabbage, carrots and
radishes)
12 slices ready to eat cooked bacon, 
cut into pieces
1 large tomato, cut into wedges
1 avocado, pitted, peeled 
and cut into wedges
1/2 lb small cooked shrimp,
peeled with tails removed

1/3 cup Ranch dressing
1/2 tsp grated lemon zest
Serves 4

1. Mix Ranch dressing and lemon zest.

2. In serving bowl, toss salad greens, bacon and shrimp with dressing
until coated. Garnish with tomato and avocado.

Serve with toasted bread and fruit wedges for a refreshing 
summer meal!

Mom’s Lunar Rhubarb Cake – By Christy Fillmore

1 egg

1-1/2 C Sugar

1 tsp Vanilla

12 C  Margarine

2 C   Flour

1 tsp Baking Soda

½ tsp Salt

1 C Sour Milk

2-1/2 C Chopped rhubarb + extra flour

Topping:

1 C   Brown sugar

2 tsp Cinnamon

¼ C   Margarine

Cream together egg, sugar, vanilla, margarine;

then add sour milk

In separate bowl, mix flour, baking soda, salt

Combine wet/dry, alternating, then add rhubarb

(after coating it with flour)

Pour into greased 9x13 pan, mix topping and

sprinkle on top

Bake 350 degree oven for 45 minutes.

Peanut Butter Cookies by Lyn Bernatovich

1 C   Shortening (Crisco)

1 C   Granulated Sugar

1 C   Brown Sugar

1 tsp Vanilla

2 Eggs

1 C   Peanut Butter (crunchy works well too!)

2 C   Sifted Flour

2 tsp Baking Soda

1 tsp Salt

Cream shortening, sugars and vanilla.  Add eggs;

beat thoroughly. Stir in peanut butter. Sift dry

ingredients together and stir into creamed mixture.

With a teaspoon of dough, form into walnut size balls.

Place on ungreased cookie sheets. Press with back

of a floured fork to make a criss/cross pattern.

Bake 350 degree oven about 10 minutes.  Makes 5 dozen.

Strawberry Pizza by Sandy Larsen

Crust Middle

1c. flour 1 8oz. pkg Phila. cream cheese soft

1/4c. powder sugar 1/2c. sugar

Topping

1 can pie filling can be any flavor

Crust

Blend ingredients together; spread into 12" pizza pan

Bake 325 until light brown. App 12 min. Cool

Middle

Blend together cream cheese and sugar

Spread over cooled crust.

Topping

Top with pie filling

Chill 1 hr. Serve

Double all for lg. jellyroll pan.

3d67 Challenge - Have a Seat!

2010-06-26T05:40:00.000-07:00

I haven't participated in a 3d challenge on Paper Craft Planet in quite awhile and was amazed how this chair template intriqued me. Here's my design showing two views. I have to say I was inspired by a wedding that I was commissed for a few year ago that was totally over the top and this chair definitely reminds me of those days.

3D39 Challenge - Yummy Gifts to Give

2009-11-23T08:18:00.000-08:00

Friendship Soup

½ c. dried split green peas
1/3 c. beef bouillon granules
¼ c. medium pearl barley
½ c. dried lentils
¼ c. minced dried onion
2 tsp. Italian seasoning
½ c. uncooked long grain rice
½ c. uncooked small pasta
____________________________________
1 lb. ground beef
3 qts. water
1 can (28oz) diced tomatoes undrained
1 sm. onion, chopped
____________________________________
In a 1 qt. jar, layer first 7 ingredients in the order listed. Wrap pasta in plastic and add to jar. Seal tightly. Store up to 3 months in a cool, dry place.

To Prepare Soup:
Remove pasta from jar and set aside. In a dutch oven over medium heat, cook beef until no longer pink, drain. Add water, tomatoes and soup mix; bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Stir in pasta, cover and simmer for 15-20 minutes or until pasta, peas, barley and lentils are tender. Makes 4 quarts/16 servings.

3D35 Challenge - Elegant Envelopes

2009-10-26T18:47:00.000-07:00

Turn an ordinary envelope into a lovely little gift package with the focal point being a sweet floral embellishment made out of paper towels!!! Yes, paper towels! A little Glimmer Mist and some hand tearing is all it takes to create these charming flowers. My envelope samples are 6x6 which can be easily re-worked for any size envelope.

As far as the envelope goes, simply cover the flap with a rectangle layer and then add interesting rows of pattern paper, lace trims, punched borders, etc. The body of the envie is just a larger cut panel. The ribbon acts as a slider and holds the flap closed.

Think about this same idea for handled bags and gift boxes! They'll love the packaging so much, they won't want to open the gift!

Be sure to tag your photos 3d35 for the album.