Wednesday, December 16, 2009

Recipe Cards by Karen Giron


Good morning! With the holiday season quickly approaching, I thought it would be fun to make a little recipe book with a few of my all time favorite dishes and to get started, I downloaded these fantastic recipe cards from the TE Store and they are the perfect size to slip into the Mini Binder Box!


After I printed the recipe cards on Choice Snow White card stock, I cut them to size and added a little colored card stock matte behind it. I stamped the vine image from Celebrate Life in Memento Rich Cocoa ink and then added a few flowers and rhinestones to dress it up a bit.


The Mini Binder Box is decorated with a sheet of Sweet Pea paper along with a felt flower and the binding title is made from some glitter stickers. I hope you enjoyed my little recipe box and I'll leave you with all 3 recipes that are sure to bring smiles!

Spicy Bean Salsa
  • 1 (15 ounce) can black-eyed peas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup Italian-style salad dressing
  • 1/2 teaspoon garlic salt

Directions

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.




Zucchini Alfredo
  • 1 (12 ounce) package uncooked egg noodles
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 4 cups shredded zucchini
  • 1/2 cup milk
  • 4 ounces cream cheese, cubed
  • 1/2 cup chopped fresh basil
  • salt and pepper to taste
  • grated Parmesan cheese (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.



Pretzel Salad
  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed

  • 2 (3 ounce) packages strawberry flavored gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

~Karen


recipe -
stamps: celebrate life
paper: taken with teal (SU), choice snow white card stock, sweet pea paper stack (SU)
ink: memento rich cocoa
accessories: mini twinkle dots (amuse), flower punch (ek success), glitter stickers (making memories), te download - vertical recipe card

11 comments:

Taylor VanBruggen said...

This is soooooooooooo cute, Karen!! I love the simple cover you created and how you stamped the tops of your recipe cards! Great color combo too!

Oh...and that pretzel salad is my FAVORITE! My mouth is watering just thinking about it! :)

Charmaine (CharmWarm) said...

This is ADORABLE, Karen!

Karen Motz said...

LOVE this!!! Thanks for sharing the recipes too! YUM!

Jodi Collins aka Kharmagirl said...

BEAUTIFUL Karen! I just adore this!!!

Jackie Pedro said...

YUMM-O!!! The zucchini alfredo sounds yummy and I am definitely going to make the pretzel salad!! LOVE this box, Karen!!!

Donna said...

Yum, Yum, Yum! great recipe box!

Banu said...

Karen, This is just superb. Do you know if we could print on this downloads? I am so inspired by your project that I want to try them too? But kind of lazy to write by hand :)

Sankari W. said...

This is awesome Karen!!!I love the colors and all of your recipes look awesome!!!! Thanks for sharing these yummy treat recipes!!!

Radha said...

too smart!Good for my food blog( still in the oven!!)
Thanks again sunny :)))

Recipe Cards said...

Nice photos you have presented at this blog.I just came to your post and reading above thing it is very impressive me and it is very nice blog. Thanks a lot for sharing this.

Recipe Card Box said...

Those of us who love cooking make it our goal to fill our recipe card box with as many recipes as we can. Whether or not they are passed down through the family, made by ourselves, or just out of a book, good food is good food! And a neat looking recipe card box can really add to the kitchen.