Tuesday, September 10, 2013


 Okay so I had a great class yesterday!!
 Fabulous cards, wonderful conversation, and YUMMY food!!
Question of the day will you post our lunch??
You think when you hold a STAMPING class there would be other more stamp related questions! But I guess that goes to show my new teaching boards do save the day!!

Here's the card
And below is the instruction board and supplies

The card and Board with supplies

Here's a close up
  Now for the important info!!
Dessert first!!
My "No Bake Cheesecakes!!

Trader Joe's Graham crackers, walnuts, cinnamon and 1 Tbsp. melted butter for base!
All done in food processor!
1 block cream cheese
1 lemon juice and rind med size
1 Tsp. Vanilla
1/3 cup sugar
mix all in mixer then fold in:
1/2 cup heavy whipping cream whipped.
cool in fridge for 2 hours
For my cherries on top! Morello cherries from TJ's too, and their new Fresh Cherry jelly!
Bring equal amounts to a boil in pan then cooled in fridge!
Lunch was Tomato soup: my stand by!!
And The P.W's Tortilla roll ups!

The Pioneer Woman's tortilla roll ups ( I used roast beef)


  • 8 ounces, weight Cream Cheese, Softened
  • 1 Tablespoon Chopped Green Onions Or Chives
  • 1 Tablespoon Minced Fresh Parsley
  • 8 whole Basil Leaves, Chopped (or Chiffonade)
  •  Salt And Pepper, to taste
  • 1 teaspoon Fresh Lemon Juice
  • 6 whole Taco Sized Flour Tortillas
  • 1/2 pound Shaved Turkey
  • 3 whole Carrots, Peeled And Julienned
  • 1 whole Cucumber, Seeds Scraped Out And Julienned
  • 3 leaves Green Leaf Lettuce, Spine Removed
  • 2 whole Avocados, Sliced

Preparation Instructions

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.
Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side.
Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour.
To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.
Happy stamping or eating!!
Love, Julie

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