A Couple Things to Share

So I think perhaps I have started to get my stampin' "mojo" back. I've made 5 cards in the last two days--not a lot, but it's a good sign. I think. I loved this "Wild Asparagus" paper when I saw it and was looking for the perfect stamp set to use with it. I think "Artfully Asian" works quite nicely, actually. The sentiment is from "Noteworthy." Colors used: bashful blue, chocolate chip and very vanilla. The image is colored using Prismacolor pencils, odorless turpenoid and a blending stump. I really like this color combination as well. It's a little different but works well as a Fall card I think. The ribbon is from Michael's and the little tiny screw brads are from Karen Foster. So, there you have it.

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Stampin' Up! 1990-2006

In other blog news I decided it would be a nice gesture on my part if I occassionaly shared a recipe with you. Who doesn't like trying a new recipe, right? Especially if it's a good one. I brought a dessert to the Potluck Dinner at Church on Sunday and it seemed to be a big hit since it was all gone before we even made it through the line and since it was only one of two desserts that were completely eaten. It's a good one so I plan on making some for my family this week. I remember my mom making this occasionally growing up and I know my friend Amy's mom made it as well. So without further ado...
Chocolate Pudding Dessert
1 1/2 cups flour
1 1/2 cubes butter (3/4 cup butter)
2/3 cup chopped nuts
Combine ingredients amd cut together as for pie crust, until they resemble course meal. Press well into a 9x13x2-inch baking pan. Bake at 325 degrees F. for 30 minutes. Remove from oven and cool
1 cup powdered sugar
1 package (8 ounces) softened cream cheese
1 carton (9 ounces) whipped topping from freezer case (I actually used more; about 1 1/2 cartons)
Beat together sugar and cream cheese until fluffy. Add one-half the whipped topping. Spread on cooled crust.
2 packages (3 ounces each) instant chocolate pudding
3 cups milk
Make up pudding according to package directions, using just 3 cups milk. Spread the pudding on the cream cheese layer. Spread the remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts (I used a grated Hershey with Almonds bar), if desired. Chill several hours or overnight. Makes 15 servings. Note: Butterscotch or other instant pudding flavors may also be used.

Bon Apetit! Well, I've got lots to do today including a parent/teacher conference this morning so I'd better get going. Let me know it you try the dessert and what you think of it. :)