Monday, March 23, 2009

Beautiful Butterfly Swap and Italian Wedding Soup Recipe Request

I just love the Stampin' Up! level one hostess set "God's Beauty".  The set is FREE when you host a workshop with merchandise totals of $150.00 or more.  This swap card was made for last week's downline meeting. 



Stamps:  God's Beauty

Card Stock:  Very Vanilla, Kiwi Kiss, So Saffron

Classic Ink:  Kiwi Kiss and Basic Black

Other:  Versamark Ink, Clear Embossing Powder, Black Embossing Powder, Texturz Plates #2, Big Shot Machine, Texturz Pad, and impressions pad, Really Rust Stampin' Write Marker, Dimensionals


The leaf image was stamped in Classic Kiwi Kiss ink, and then clear embossing powder quickly poured over the image.  A pre-heated embossing gun allowed the image to emboss quickly and prevent burning the card stock. 


The message "Beauty is God's handwriting - Ralph Waldo Emerson" was embossed similarly using classic basic black ink.  It's a great way to emboss images and words with ultra fine detail!

The butterfly was embossed the old fashioned way... with versamark and black EP onto so saffron card stock.  And accents of really rust were added with the Stampin' Write Marker.

My customers often joke that I should run a restaurant on the side, and/or meal delivery service.  They've come to expect really "good eats" when they come to camps, I guess I have spoiled them a bit too much.  I make this soup often, it's really very quick and easy to assemble... and for lack of a better idea, served it at my techniques class this past week.  Of course, they wanted the recipe... so here it is!

Italian Wedding Soup

Ingredients List:

  • 1 pkg frozen italian meatballs*
  • 64 oz. chicken broth
  • 1 medium oninon, finely chopped
  • 2 ribs celery finely chopped
  • 2 medium potatoes, cut into small (1/2") cubes .. leave skin on
  • 1/3 cup finely chopped carrot
  • 1/2 cup ditalini pasta
  • 2 TBSP Italian Herb Seasoning
  • 2-3 tsp black pepper  (today I used 3 tsp... but if I'm using home made broth, reduce to taste)
  • 6-8 cloves garlic peeled and smashed
  • 1/2 tsp onion powder
  • 1 tsp dried basil


  • Heat oven to 350 degrees, put meatballs in a single layer onto a baking sheet and cook for appx 20 mins. Drain any fat, add to soup. 
  • *If using large meatballs, quarter them to make more bite sized pieces.
  • Prepare vegetables as directed above.
  • Heat chicken broth to boiling, add vegetables and cook appx. 5-7 minutes until tender.
  • Add seasonings, stir.
  • Add ditalini, and cook according to package directions (appx. 7-10 more minutes), stirring to prevent sticking.
  • Add meatballs, reduce reduce heat to simmer... for appx. 20 minutes

Have a really good week... and please check back tomorrow to see some fabulous swaps/shares!


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