Saturday was my annual Stampin Up workshop! I had about 10 ladies at my home, but I forgot to take a picture until most of them were gone!! By the time I took these first two pics, it looked like a tornado flew over the table, we were all munching, and tired from all the stamping! It's a rough life!! Anyway, when the weekend was all said and done and I collected a couple of outside orders from hubbies doing their Christmas shopping, my party total was $1400.00!! I am still in shock. I went into the day with no expectations, with the economy the way it is. Several people had asked me if I was still going to have my party, so I went on with it, and boy am I glad I did!! Now the hard part starts-waiting for everything to arrive! Can you imagine the mess I will be in when the boxes arrive and I have to sort it all?? I will definitely make sure that my daycare kids are gone before I even open the boxes!!
My thanks to JudyB for being a rockin' demo and helping me so much!! She created awesome projects and made sure everything was perfect for us!!
This is a picture of the first card that JudyB created for my workshop, using SU! Loads of Love. We masked the truck to stamp the tree in the back, used two way glue on the tree, and added Dazzling Diamonds for snow. Very cute card!!
This is the second card we made, also using Loads of Love. This one is a fall one, using Pumpkin Pie, Bordering Blue, Very Vanilla, and Chocolate Chip! We put the pumpkins and the scalloped circle on pop dots. Love that taffeta ribbon!
And last but not least, this is the dessert I made for the occasion. I got the recipe out of "The Cake Mix Doctor" cookbook that was Grandma Omi's. Mom made it for me a few years ago for a workshop, and I decided to try it myself this time. Fall is the perfect time! If you love pumpkin, this recipe is for you!! You will not be sorry for trying this one, gals....everyone FREAKED about it!! I am sad that it is gone!!
Pumpkin Pie Crumble Cake
1 package yellow cake mix
1 stick of butter or margerine
2 cans (15 0z.) pumpkin
1 can (5 oz) evaporated milk
1 1/ 4 cup sugar
2 teaspoons cinnamon
4 tablespoons chilled butter or margerine
1 cup chopped pecans
Grease and flour a 9x13 inch cake pan. Measure out 1 cup of the cake mix and reserve for topping. Place rest of cake mix, butter and 1 egg in a mixing bowl, and blend. Press the batter over the bottom of the prepared pan. For filling, place pumpkin, evaporated milk, 1 cup of sugar, 3 eggs, and cinnamon in a bowl. Blend until combined. Increase mixer speed, and beat until mixture lightens in color and texture. Pour filling over crust in pan. For topping, place remaining 1 /4 cup sugar, chilled butter, and reserved cake mix in a bowl. Combine until crumbly. Stir in pecans. Distribute topping evenly over filling mixture. Bake at
350 for about 60 minutes. It is done when the center of the cake
no longer jiggles and the pecans have browned. Cool and serve
with homemade whipped cream.
Have a great Tuesday!