Elisabeth Bell World Challenge blog post...

Today we have a new monthy challenge at
Elisabeth Bell World Challenge blog
this month the challenge is..

RECIPE CARDS

For my recipe card I have hand drawn and cut out a teapot and stamped with my Belles N Whistles MMM! Yes Please! image on the front of it and colored it with my copic makers. Then added my Ranger Distressed inks to the edges. I have glued my teapot together and then cut a back piece to it and made it double with a tri fold bottom so that it will stand on it's own. Now just how cute this would be standing on your counter?!?!?!
I have the teapot attached at the spout and the handle and the middle is open so that the recipe will slide down inside of it.

I have made the lid so that it comes off and the recipe is attached to it. As you scroll down through the photo's you will not be able to see that the second part of the recipe is on the inside of the double tag that I DID NOT get a picture of. LOL....... silly me!! The tag opens up just like a card would.

I have not used much to embellish my teapot as the image is enough with the shape of it. I did use a couple of fun paper flowers and bakers twine. THAT'S IT!!
above is a photo of the tag/lid staring to come out of the pot. In the next photo you will see it out.

I wanted to make this into a tea bag holder card but did it with a Cherry pie recipe instead. I am sure that you are wondering why. Well let me tell you it was because of image with the pie on it!!

I hope to do this again soon just a tad different as a tea bag holder gift.

This is a YUMMY PIE to have with a cuppa tea so I have the recipe below for you to use.

ENJOY!!

SOUR CREAM CHERRY PIE
(from the kitchen of Janiel Corley)

1 unbaked pie crust
2 c. pitted sour cherries
3/4 c. sugar
2 tbsp. flour
1 c. sour cream
1 egg, well beaten
1/2 tsp. vanilla
1/8 tsp. salt
1 tsp. cinnamon
3/4 c. flour
1/2 c. sugar
1/3 c. butter


Mix sugar, 2 tablespoons flour, sour cream, egg,
vanilla, and salt together. Beat until smooth.
Add cherries and put in pie crust. Bake 15 minutes
in hot oven (425 to 450 degrees). Lower oven
temperature down to 325 degrees and bake
30 minutes. Combine cinnamon, flour, sugar,
and butter; sprinkle on top of pie and
bake 20 minutes longer at 325 degrees.

In this photo above I think you can see the tri-fold of the card. That help it to stand up.

Make sure that you stop by the Elisabeth Bell World challenge blog to check out all of the beautiful works of art done by the DT/GDT!! You will be inspired to join us in the fun!!!

I would love to see what you can come up with!!!!!
Have a wonderful day and THANK YOU SO MUCH for stopping by today with your very nice comments.

I am sorry but I have not gotten around to stopping by your blogs. Life has been a bit crazy here again and now I am out of town caring for an ill family member.
Hope to see you soon.