2017 Holiday Catalog, Events

Fall Stamp Camp

Today I am doing my first Stamp Camp! I’m excited because we are making a bunch of different projects! The first one is the Fall Letters that I posted about a couple posts back. I’ll link it here. We will be using the Painted Autumn designer series paper to cover the letters! I love using Stampin’ Up! products in my decor pieces!!

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Then we will be making some cute treat packaging using the new pizza boxes and the 3×6 cellophane bags! Both will have some yummy treats so they can share the finished products with friends and family as little gifts. I’ll post pictures of those later since I haven’t share the design with my guests yet!! hehe They enjoy the surprise of waiting until that day to see the finished project!

Now Stamp Camp is not fun unless we have some home cooked food! So my mom the queen of the kitchen will be making a new recipe were going to try called Sow Cooker Maple Pumpkin Pulled Pork! The recipe looks very interesting! I’ll let you know how it tasted. I hope its a recipe to keep around! These recipes were found on Pinterest! Come follow my Pinterest boards for all kinds of food, paper crafting and more!

Maple Pumpkin Pulled Pork Recipe from Tablespoon.com

Ingredients

  • 3 pound pork roast
  • 3/4 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1teaspoon pumpkin pie spice
  • 1 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon maple extract
  • Hamburger buns
Instructions
  1. Place pork roast in a slow cooker. Add the pumpkin puree, brown sugar, apple cider vinegar, pumpkin pie spice, salt, Worcestershire sauce, and maple extract. Use a spatula to mix together the pumpkin mixture over the top of the pork. Cover and set slow cooker to high. Cook for 4-6 hours, or pork is tender.

  2. Using two forks, pull the pork apart until well shredded. Stir well into the pumpkin mixture. Cover and allow to cook for another hour, until the sauce thickens.

  3. Spoon mixture onto hamburger buns. Serve and enjoy!

Then of course our Fall go to dessert is Pumpkin Dump Cake! It takes a little more than just dumping each of the ingredients into the baking pan but its so simple and did I mention delicious?!

Pumpkin Pie Dump Cake by The County Cook

Ingredients
  • 1 15 oz can pumpkin puree not pumpkin pie mix
  • 1 12 oz can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 1 box spice cake mix
  • 1 cup butter, melted 2 sticks
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray a 9×13 baking dish with nonstick cooking spray.
  3. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined.
  4. It will be very liquid-y.
  5. Pour this pumpkin mixture into the baking dish.
  6. Sprinkle dry cake mix on top of pumpkin mixture.
  7. Drizzle melted butter over the top.
  8. Bake for about 55-60 minutes.
  9. It might still be just a bit jiggly in the middle when done.
  10. It will continue to set up as it cools.
  11. Let it cool for at least 30 minutes before slicing and serving.

Well those are just dinner! Snacks include some handmade Chex Mix to fill the 3×6 cellophane bags and to nibble on. ha Well now back to what other projects we will be creating during Stamp Camp!

Last we will be making 8 Christmas cards! What’s fun about this set of 4 designs is they will are very nontraditional colors! I think its fun to step out of the box when creating holiday cards by going outside of the traditional colors. I will share these with you next week as well since I want them to be a fun surprise for my guests!

Well Stamp Camp starts soon so let’s hope I remember to take some pictures hehe I hope you have a great Saturday!

Keep Stamping!

~Britney Vanderlaan

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