My Stampin' Up! Classes

Wednesday, June 13, 2012

Wet embossing technique, Fourth of July and pretty butterflies

We had some nice make & takes brought by some of my downline at our American Ink team gathering Saturday. This first one was also our technique, brought by Barb. It's called Wet Embossing. You brayer VersaMark ink on the top inside of an embossing folder, add your card stock, and run it through the Big Shot. Then you simply add clear embossing powder and heat. It's really pretty! You can see it on the card below:

This uses the Blissful Bird stamp set on page 72 of the catalog, along with Bitty Banners and new dsp.

Mary Ann brought this patriotic make and take. I love the polka dots on the white layers, as well as the 1/8" taffeta knots:

And Frankie brought this pretty make & take:

This uses Apothecary Accents Framelits, Beautiful Butterflies embosslit and new dsp.
I'd like to thank those ladies who made my make & takes, and those who supplied them. I enjoyed roaming around and visiting with everybody. I have a great group! Thanks also everyone who shared food. The clear favorite was Cindy's Artichoke Dip. I've included the recipe below (thanks, Cindy). Cindy brought bread and celery and carrots to go with it. Yum!


1 package (8 ounce size) cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup grated parmesan cheese
2 cloves garlic (finely chopped)

Put all of the above in a food processor or blender and blend 'til smooth
(Helps keep the dip from separating later.)

1 onion, finely chopped
1 can (13 ounce size) marinated artichoke hearts (drain well), tear
     artichokes apart with your fingers
I added a couple tablespoons of diced green chiles

Hand mix the above in the cheese mix. Cook about 30 minutes at 350 degrees.

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