Terry A. and I decided to do spring for April. So, our theme is "swing into spring" or "spring". Not sure how we decided to word it! Some of you haven't even seen spring yet!!
So, we would like you to use the paper and goodies to make a "spring" card!
Here is the info on the goodies that were sent....
I used Craft Smither paper pad....Chelsea Lane....bought it at Michaels.
Stamp and sentiment: A Kind Word...SU...retired. Stamped on Georgia Pacific (white) with Memento Tuxedo Black.
Clip is from my stash
Bling is from The Paper Studio
Flowers from Spareparts....The Paper Studio
Ribbon: Grosgrain ribbon: golden from The Ribbon Boutique (Hobby Lobby); Organza ribbons (Ivory, Rose and Navy Blue) The Ribbon Boutique (H.L.)
The second part of your challenge is to let us know what your favorite dessert that was made usually in the Spring....maybe something that was only made at Easter time. If you want...share the recipe! We can always use more dessert recipes!!
I immediately colored my image and then started to think about what I wanted to do for a layout. All the papers were so amazing I wanted to include each and everyone of them....(truth be told I would have liked to hoard them but.....) oh well, I'll just keep this card in a special stack for someone special.....lol. I chose a layout from SCS sketch challenges SC552...it had enough layers and would work for my image to fit most of the dsp on. After completing the front of the card I used the other two pieces inside the card so I was able to use all of the beautiful dsp on my card.
I added the Cheery Lynn Designs....Mini Fanciful Flourish Suzy sent along with some of the flowers on the front of the card as well. This was a fun card to do and came together quickly once I got started. Here is the front of my card:
Here is the inside of the card.:
As for the challenge regarding our favorite dessert for spring.....I have many but my favorite spring/summer dessert is Banana Split Dessert . Here is the recipe:
Banana Split Dessert
2 cups graham cracker crumbs (reserve a few for the top of the dessert)
3/4 cup white sugar
1/4 pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
Layer bananas, pineapple and strawberries over cream cheese mixture; cover fruit with whipped topping.
Top with reserved cracker crumbs refrigerate and serve chilled. ( you can also drizzle chocolate syrup on top of the cool whip and add peanuts and drained cherries)
This dessert is so refreshing and honestly I always want a second piece but just cut a BIG piece for my first piece so I don't go back for more....lol
Thanks for stopping by. I know this is long but, if you have a chance to visit the other Duelers.....please do. I know you won't be disappointed. I know you will see some awesome cards and maybe pick up some new recipes to boot.....
Until next time,