Peachy Keen Stamps Challenge 16 ~ From Angelica

Challenge 16 asks to just use a Peachy Keen face - any craft, any medium. The possibilities were limitless, but this is what I decided on.




I've been so excited (I could hardly control myself when I saw it at the store) about this paper stack - Mi Casa by DCWV. It was sold exclusively at Michael's this summer (I just got it a couple weeks ago!), but they said they will have it again (and the matching solid stack) at Joann's and independent retailers in February. Phew!

SO, I decided to make a recipe card. My mom loves my chicken tortilla soup, she doesn't realize (until now, of course) just how easy it is to make. I just throw everything into a crock pot (shhh...)!

I used various sheets in the stack, and cut my doll (supposed to be me? ha) from the Everyday Paper Dolls Cricut cart. All the clothes are also from that cart. The face (my favorite face set, seriously!) is from the Laughy Taffy assortment set. I used two Spellbinders embossing and cutting dies for her little background embellishments. I colored her with Copics and also inked the edges of her clothing with Copics as well. The type was positioned and printed off my computer. The font is FREE here: www.kevinandamanda.com/fonts. So many fun fonts, you have to go check them out! I also used a Martha Stewart lace edger puncher outer (I don't know what the heck they're called. I was up until 3 a.m., I'm just glad I am awake and able to dress myself at this point). Oh and I also inked the edge of the card with Tim Holtz distressing ink in Vintage Photo. I LOVE this stuff! I have it in three colors, and I think I'm going to buy the rest...it's addicting! Sorry the photos are so dark. I tried six times to get the lighting I was looking for, but alas, my camera would not cooperate.

I have my own blog that I'm starting (finally) but of course, I accidentally deleted it last night. So, today I'll reinstall it and offer the link once it's up. :) Thanks for checking out my project, can't wait to see all the cards in our next challenge!

For all who are interested in the recipe, I've posted it below. This recipe is so versatile, and can be spiced up or down depending on your tastes. I don't recommend adding too much more lemon as it tends to overpower the other flavors. I love lemon, though, and will usually add a bit more lemon juice to my individual serving. :)

Ingredients

• 2-3 boneless, skinless chicken breasts
• 1 clove minced garlic
• 1/4 tsp ground cumin
• 2 (14.5 oz) cans chicken broth
• 1 1/2 c frozen corn kernels
• 1 (15.5 oz) can of black beans, drained and rinsed
• 1 c chopped onion
• 1/2 tsp chili powder (optional)
• 1 1/2 tbsp lemon juice (I use fresh squeezed for best taste)
• 2 c chunky salsa (your favorite variety)

• 8 oz tortilla chips (optional)
• 1/2 c shredded monterey jack cheese (optional)
  
• 1/3 c sour cream (optional)

Directions

Add all ingredients into crock pot (except tortilla chips, cheese and sour cream) and simmer on low for 6-8 hours or on high until chicken juices run clear.

Just prior to serving, take chicken out of crock pot and allow to cool enough to touch. Shred and add back into soup. Serve over tortilla chips if desired. Top with cheese and sour cream.

~* Angelica *~