This month was the official kick off for my Recipe Card club. This is something new I'm doing. I thought it would be fun to combine stamping with yummy recipes! There are 10 members and we meet for 10 months. Each month one of the members gets to be hostess. The hostess provides me with 3 recipes including a main dish, a side dish and an appetizer or dessert. That way we will have a variety of recipes. We are building a beautiful book of delicious recipes as we go. It's kind of a recipe swap and stamping club all in one! This month Denise was the hostess and she provided me with 3 recipes. She prepared the Layered Italian Cheese Torte and Sweet Potatoes with bananas and honey for us to eat. They were so delicious! The Italian Cheese Torte was a little slice of heaven. I can't wait to make this myself! I'm not usually a big Sweet Potatoes fan but I really liked the Sweet Potatoes with bananas and honey! So did my daughter and husband who came down to sample the food too. I think I'll make this dish to bring to Thanksgiving this year. It's great to have a new favorite to try. Denise was able to give us little tips about how to prepare her dishes too. After sitting around chatting and eating Denise's delicous food everyone got to stamp the 3 recipe cards.
This one has stamped outline flowers from 5th Avenue Floral in the backgound on the recipe with So Saffron ink. It's subtle but really adds to it. The medallion is made with a flower from Baroque Motifs stamped in Real Red, punched out with the 1 3/8" circle punch and backed with a basic black circle from the circles#2 sizzix die. There's a circle that's just a smidgen larger than the punch. The scallop circle is punched in So Saffron and a circle fire crystal brad is put through the center of the whole medallion.
For this recipe card I wanted to get the look of Sweet Potatoes with the colors I chose. It is a Dusty Durango base with More Mustard layered under the recipe and punched with the scallop border punch. The flower is done in More Mustard and Dustry Durango from the Birds and Blooms Sizzix die and backed with a 1 3/4" circle punch and finished off with the chocolate chip jumbo brad.
For this card we started with a Kraft cardstock base and stamped this circle image from the Circle Circus stamp set in Chocolate Chip. The bottom pieces are punched from the square scallop punch in Old Olive, Chocolate Chip, and Brocade Blue. The flowers are from the Blossom Party Sizzix die and the middle of the flower is punched from the 1/2" circle punch and popped up on stampin' dimensionals.
My recipe cards on being placed in a Real Red 6 x 6 Linen album from Stampin' Up! I tied the wide black striped ribbon through the spine and hung a title for the book on some vanilla hodgepodge hardware. Normally, I would decorate the front cover too but I slide my recipe books next to each other on a shelf and I didn't want anything to get caught.
Then on the inside I created dividers using Basic black cardstock, the Round Tab punch and the From the Kitchen Of stamp set.
Once these books are completed they would make a wonderful graduation gift, wedding gift, Christmas or birthday gift. I'm not going to be able to part with mine though. I'm keeping it for myself!
If you have any questions about recipe card club or making a recipe book let me know.
Thanks for stopping by! Have a great day!