Dawn Horswill

47 Added | 9 Magazines | 20 Followers | @horswill6 | Keep up with Dawn Horswill on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Dawn Horswill”

Pam Haima Stoner

Just posting a picture of a couple cards I made with Stampin Up materials that are available for purchase..$3 each includes postage...many more …

Doggie Punch Card including Tulip Square Frame Technique

Angry Birds Musical Card - Stampin' Up!

Peeps!! Bird Punch Chick in Eggs Stampin' Up! Card

Angry Birds Party - Candy Bar & card - DIY

Oh, Whale! Stinkin' Cute Card featuring Stampin' Up! products

Easter Cross Card with Purple Cloth

Fashionably Late "Dress Up" Birthday Card featuring Stampin Up stamps

Pop n' Cuts "Over the Top WOW" Pop Up Flower Pot - Stampin Up Video

Trickkiste - der Stempeltechnik-Vodcast

penguin gift card holder

Santa & Mrs. Clause gift card holder

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New Wood-Mount Cases

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Fan share Amber Howe Vanderwal Cupcake bouquets

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Lemon Pasta (made a day in advance and served cold) Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced 1 cup heavy cream 1 cup chicken broth 1-2 lemons (juice and zest) 2 tsp kosher salt 1 tsp black pepper 1 pound pasta 1/2 cup freshly grated Parmesan or Romano cheese - ½-1 bag of baby arugula - 1 pint grape tomatoes, halved - 1 10 oz package of frozen peas, thawed Cook pasta: Boil water and start to cook pasta according to package directions. Saute garlic: Meanwhile, in a medium saucepan, heat olive oil over medium heat. Cook the garlic briefly (less than 1 minute or so, careful not to burn). Cook and reduce: Add the heavy cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken. Combine: Add the sauce to the cooked pasta. Add the vegetables. Add the cheese at the end. Serve: Serve with extra cheese, if you like.

CHUNKY WHITE CHOC CHIP AND PECAN COOKIES ~Kaz~ You will need: 125 g butter, room temperature 1 cup brown sugar 1 tsp vanilla essence 2 tbsp milk 3/4 cup plain flour 1/2 cup self-raising flour 1/2 cup white choc bits 1/2 cup pecan nuts, roughly chopped 1 egg How to: Preheat oven to 170 °C or 150 °C fan. (340° F or 300° F ) Line 2 baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large mixing bowl until the butter mixture is light creamy. Add the egg and milk and beat well. Sift flours over the bowl and mix in with a non-serrated knife. Add choc bits and pecans and with clean hands, mix through. Take heaped tablespoons of the cookie dough and roll into balls. Place balls onto prepared trays and flatten slightly. Bake for 20 mins until cookies are golden around edges. Leave on the trays for 5 mins then transfer to a wire rack to cool. TIP These cookies can be made up to 3 days in advance and stored in an airtight container or wrap cookie dough in plastic wrap and freeze. Thaw on the day, roll into balls an bake cookies as directed. If not using fan forced oven, swap trays between upper and lower shelves halfway through cooking.

The Best Banana Bread Ingredients 1 1/4 cup ripe bananas, mashed 1 teaspoon lemon juice 1 3/4 cup flour 1 cup sugar 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup brown sugar, packed 2 eggs 1/3 cup buttermilk 1/4 cup oil 1/4 cup apple sauce 2 teaspoons vanilla extract 1 cup chopped walnuts or chocolate chips, optional Directions 1. Preheat oven to 350 degrees and prep a loaf pan by greasing it. 2. In a small bowl, use a fork to finely mash bananas (I used 3). Stir in lemon juice and set aside. 3. In a large bowl, sift flour, sugar, baking soda and salt together. Stir in brown sugar. 4. In another bowl, use a whisk to combine eggs, buttermilk, oil, applesauce and vanilla extract. 5. Pour your liquid ingredients and mashed bananas into the dry ingredients. Use a wooden spoon to stir just until combined. 6. Stir in walnuts or chocolate chips.

Easy Conversion Charts ~Kaz~

Red Velvet Cheesecake ~Kaz~ Two (8-ounce) packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups all purpose flour 1 1/2 cups granulated white sugar 3 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar, sifted lightly to remove any lumps Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1 tablespoon vanilla extract Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat). Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings Found: http://saorganics.com/red-velvet-cheesecake/

"Creamy" Crockpot Chicken and Tomato Soup 8 frozen skinless boneless chicken breast 2 tablespoons Italian Seasoning 1 tablespoon dried basil 2 cloves garlic, minced 1 large onion, chopped 2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation 2 14 oz. can diced tomatoes and juice 2 cups of chicken broth 1 small can of tomato paste 1/2 jar of your favorite tomato sauce Sea Salt and pepper to taste Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper) Lou x

Skittle Bombs Take bottles of unflavored vodka and packs of skittles. Pick a skittle color and put them all in a bottle. Shake until they dissolve. Freeze to chill before serving.--- These are sooo goood! Hhmm want to try this!

Monkey Bread Prep Time: 20 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 8 Print Recipe Ingredients ◾3 cans Buttermilk Biscuits (the Non-flaky Ones) ◾1 cup Sugar ◾2 teaspoons (to 3 Teaspoons) Cinnamon ◾2 sticks Butter ◾1/2 cup Brown Sugar Preparation Instructions Preheat the oven to 350 degrees. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly. Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan. At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits. Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Gettin’ your drink on… Jello-Style! Strawberry Margarita Jell-O shots 2 lbs. of Strawberries 6 oz. of Margarita Mix 1 Cup of really good Tequila 2 oz. of Tripe Sec 3 oz. Strawberry Flavored Jell-O Hull out the strawberries and cut the bottom (not a lot) just enough so it stands up. You don’t want a hole on the bottom. Boil 6 ounces of margarita mix. Place the strawberry Jell-O in a bowl and add the boiling margarita mix. Stir well until the gelatin dissolves completely. Add the tequila, tripe sec and stir. Stand up the strawberries and fill. Chill for at least 4 hours. When ready to eat, rub the rim of the strawberries with a lime wedge. Dip and rotate them in sugar.