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Lori’s “Coke” Roast

Stampin up from the kitchen yummy
How about another round of Mary's Recipe Corner?  The contributions to the "Recipe Corner"
have two criteria:  simple and delicious

you have a recipe that meets these "standards" and would like to share
on Stampin' Pretty, please post it in a comment below. 
Who knows?  You may end up in the next "Recipe Corner."  Click here to see the recipe for Sandy's Easiest Ever Cookies from last month.

Thank you to all who shared their recipes last time.  I plan to continue testing additional recipes in my "lab."  However, I gave my husband (who has a personal cabinet stocked with candy and Doritos) the option to choose one of the recipes for me try. 

His junk food filled heart was immediately drawn to the thought of mixing his beloved Coca Cola with fond childhood memories of pot roast. Fortunately, this delicious dish was a huge success for the whole family.  Note:  My roast (about 1.5 lbs.) was not frozen per the recipe, but I still cooked it 8 hours to reach the ultimate falling apart mode.

Stampin pretty trifold recipe card

Sharing a recipe is even more special when included in a hand made card.   I used colors from the Kwerner Color Inspiration #47 (Tangerine Tango, Chocolate Chip, So Saffron and Whisper White).  Begin with a 4" x 12" piece of Tangerine Tango Textured card stock.  Using a bone folder (or Scor-Pal), score at 4" and 10.5".  Pretty simple.

Delicate dots

I added a Textured Chocolate Chip Scallop Border and a pretty piece of Delicate Dots Designer Series Paper (a Sale-A-Bration exclusive).  Two Textured Tangerine hearts, created with Stampin' Up!'s Heart to Heart Punch, accent the corner.

Stampin up yummy recipe card

The band began with a 1.25" x 12" strip of Chocolate Chip Textured card stock.  I scored it at 5.5" and 11.25" adhering the small section in the back.  This beautiful satin polka dot ribbon is one of Stampin' Up!'s Valet Ribbon Originals.  TIP:  Don't be afraid to layer the same color ribbon over the same color card stock.  The monochromatic look can be interesting and polished.

Ribbon originals valet

Say Good Bye to Sale-A-Bration March 31!  The sentiment is from the stamp set aptly named "Yummy."  It's one of the fabulous Sale-A-Bration items (including the Delicate Dots paper I used) earned FREE with every $50 ordered in Stampin' Up! Products.  For example, spend $100 and get two free products.  Spend $150 in Stampin' Up! merchandise and receive 3 Sale-A-Bration products (one for every $50 spent) plus hostess benefits.  Orders may be placed on-line.  Click here for full details!

Stampin up from the kitchen recipe card

The recipe card incorporates "From the Kitchen" stamps.  The "meats and main dishes" circle and the hearts are bumped up on Stampin' Dimensionals. 


To Order Stampin' Up! Products On-Line 24/7, CLICK HERE!

Stamp Set:  From the Kitchen (114694), Yummy (113782, Sale-A-Bration)
Paper:  Delicate Dots Designer Series (114674, Sale-A-Bration), Tangerine Tango Textured (113345), Tangerine Tango (111349), Chocolate Chip Textured (108697), Chocolate Chip (102128), So Saffron (105118)
Ink:  Chocolate Chip Ink Pad (100908) and Stampin' Up! Marker (100071)
Cool Tools:  Scallop Border Punch (112091), 1" Circle Punch (109046), Heart to Heart Punch (113694)
The Perfect Touch:  Valet Ribbon Originals (114318), Stampin' Dimensionals (104430

From the kitchen of

20 thoughts on “Lori’s “Coke” Roast”

  1. Cool, I’ve got a real easy Cake….Dump Cake
    1 Box Yellow Cake mix
    1 can pineapple chuncks
    1 can cherry pie filling
    1 stick of butter

    In a 13 x 9 pan that has been sprayed with Pam, dump a can of pineapple chunks, then dump the cherry pie filling, and then dump the yellow cake mix. Dot entire pan full with butter pieces. Bake @ 350*F for 40-45min. Voila! let cool down in pan. Can also be served warm with Ice Cream. YUMMMMM1

  2. Mary – I absolutely love the color scheme. You are such a creative person. I want to share this with your and your blog readers… this recipe was passed down from my friend and SU Demonstrator Michelle… hope you like them.

    Chocolate Chip, Currant and Cinnamon Rugelach

    For Pastry:
    1 cup (? lb/250 g) unsalted butter, at room temperature
    ? lb (250 g) cream cheese, at room temperature
    ? teaspoon salt
    2 cups (10 oz/315 g) all-purpose (plain) flour

    For Filling:
    ? cup (2 oz/60 g) unsalted butter, melted
    ? cup (6 oz/185 g) cinnamon sugar
    1 1/3 cups (8oz/250 g) miniature semisweet chocolate chips

    For the topping:
    1 egg white, beaten with 1 tablespoon water
    ? cup (2 oz/60g) cinnamon sugar

    To make the pasty, combine the butter and cream cheese in a large bowl. Using an electric mixer set on high speed beat until smooth. Mix in the salt. Using a spoon add the flour and mix well. With floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk and wrap separately in waxed paper. Refrigerate overnight.

    Preheat oven to 375*F (190*C). Butter baking sheets. Let 1 dough disk stand at room temperature about 10 minutes to soften lightly. Place on a floured sheet of waxed paper, flour the disk and top with more waxed paper. Roll out to a round 1/8 inch (3mm) thick. Loosen the paper and remove the top sheet.

    To make the filling, brush the dough surface with 1 tablespoon melted butter. Immediately sprinkle with 3 tablespoons cinnamon sugar. Top with one-fourth of the chocolate chips. Cut the round of dough into 12 wedges. Starting at the wide end, roll up each wedge. Transfer the cookies to a prepared baking sheet, arranging point-sides down and spacing 1 inch (2.5 cm) apart. Repeat with the remaining dough disks and filling ingredients.

    For the topping, brush the cookies with the egg-white water mixture, and then sprinkle with the cinnamon sugar. Bake until golden brown, about 15 minutes. Transfer to wire racks and cool. Store in airtight container at room temperature for up to 5 days.

    Makes 4 dozen.

  3. What a fun presentation for the recipe – I love it! Thanks so much for sharing. You are so talented!

  4. Thanks for the fabulous recipe card ideas Mary. You always have great presentations.

    I can’t resist a good recipe!!

    Chocolate Dump Cake
    1 pkg chocolate “pudding in the cake” mix
    1 sm. box instant chocolate pudding
    1/4 c. oil
    1/4 c. water
    12 oz sour cream
    4 eggs
    12 oz semi-sweet chocolate chips

    Beat first 6 ingredients for 2 minutes. Fold in chocolate chips. Pour into greasted bundt pan. Bake at 350 degrees for one hour, or until cake bounces back.

    This is the easiest, best chocolate cake you’ll ever have. 🙂

  5. Great card. I love the CS color choices. and then the recipe sounds wonderful!
    I will have to give it a try. 🙂

  6. I find pot roast intimidating, but this recipe looks like something I’d try! Thanks for sharing, and it looks even better with your presentation. Thank you!

  7. Oh Mary! I LOVE this! I give recipes out so often that I’m always looking out for simple, yet beautiful ways to present them. I also love that you are handwriting your recipes. Someday, your daughter, whether she cooks or not, will treasure them!

  8. Mmmmmmm, that pot roast recipe looks so good. I’m going to check that out next week. Nice and easy, we all like that. Who could resist that lovely card? The colors are outstanding.

  9. I’ve gotta try that recipe. It sounds really good! Adorable presentation for a recipe Mary. I love it and the color combo you chose! Absolutely adorable.

    Have a wonderful weekend!

  10. Hi Mary,
    I’ve been enjoying your blog for a few months. What a cute presentation for a recipe. That SU set is on my “immediate need” wish list. Here’s a recipe that may qualify. I just made these today. My toddler GD and her dad love these. What makes them sorta’ special is they have oatmeal as an ingredient and they are eggless.
    Almond Crescents

    1 cup butter or margarine
    3/4 cup sifted confectioners sugar
    1/2 tsp. almond estract
    2 cups all-purpose flour
    1/2 tsp. salt
    3/4 quick or old fashioned, (uncooked) oats
    1/2 cup finely chopped almonds

    Cream butter until creamy; gradually beat in sugar. Blend in extract. Sift together flour and salt. Add to creamed mixture; mix well. Stir in oats and almonds. Shape dough to form crescents or 3 inch logs.
    Place on ungreased cookie sheets. Bake in preheated oven at 325F degrees, about 30 mins. While warm, sift additional confec- tioners sugar over cookies. Makes 2 dozen.


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