Sunday, March 18, 2012

Happy St. Patrick's Day Weezie!

On Friday evening Louise (aka Weezie) came over for a fun night of stamping. Alyssa and I were super excited to share the yummy treat we made her.

Here's the card i created for Weezie!

I used the Hearts Collection framelites to create the clover. Once i cut out the 3 heart shaped clovers i drew and cut the stem. I placed Old Olive DSP behind the cut out image.
I added a bit of ribbon, yes it took me a bit of time to create a neat little bow.... you know how it goes for bows....--me not so patient.. ; )

Oh and of course there's a banner greeting....oh dear will banner greetings ev-ah get old..? ; ) : )

Hope you like... ; )

Products used for this project:

Stamp Sets: Teeny Tiny Wishes (115370)

Card Stock: Pear Pizzazz (119674) Whisper White (100730)

Ink: Basic Black (101179)

Accessories and More: Big Shot (113439), Hearts Collection Framelits Dies (125599), Cutter Kit (106958-distresser), Full Heart punch---to create greeting banner (119883), Basic Pearls (119247), Brights Collection Designer Series Paper (117155), Lucky Limeade 3/8" Ruffled Ribbon (122977), Paper Snips (103579), Mini Glue Dots (103683), Snail adhesive (104332)

--Don't forget if you order $60 (before shipping and taxes) or more through me between March 8th - 31st 2012, not only will you receive a Fabulous FREE Sale-A-Bration product but you will also receive a Fabulous FREE card tutorial from me!! ; )

Here is the recipe to the yummy treat we made for Weezie!

Green and minty, cold and creamy....
A St. Patrick's Day dessert..

21 Fudge mint cookies--i used mint girl guide cookies! (1 1⁄4 cups finely chopped )
1 tablespoon Butter, melted
1 qt Chocolate Mint Ice cream
1 container (8oz) Frozen Topping, thawed, divided
Additional fudge mint cookies, cut in half (optional--for top to decorate)

Preheat oven to 350.
Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto bottom of Square Baker. Bake for 8 minutes. Cool completely.
Place ice cream in fridge for 20 minutes to soften. Chill Classic Batter Bowl in Fridge at the same time. Place square baker with cooler crust in freezer.
Scoop ice cream into chilled Batter Bowl. Stir until softened & blended; gently fold in 2 cups of whipped topping. Spread ice cream mixture evenly over cold crust.
Cover with aluminum foil; freeze 6 hours or overnight. When ready to serve, let stand at room temp 10 minutes. Cut dessert into squares with knife dipped in warm water. Garnish each square with whipped topping and add cookie half if desired...

Let's say by the time i grabbed the camera she had eaten half the dessert...

..... she's ate the dessert with a blink of an eye.

A wee note from Alyssa:

Are you wondering if i worn my green PJ's all week??
....YES I certainly DID! I had fun being a sccchweet Leprechaun! ; )


Louise Meissner

I gotta say, that treat was better than a pot of gold at the end of the rainbow - and if Alyssa hadn't wolfed her's down so quick I would have pinched it when she wasn't looking! Thanks for a great St. Paddy's day celebration :)