Peachy Keen LFIF Challenge 28 - Recipes

Our Peachy Keen challenge this week was to create a project featuring a recipe.  I thought this was the perfect time to show you all how to create a pocket easel card.  This easel holds a pull-out recipe which you can then prop onto the easel card for easy viewing.  I have also included a downloadable file for the special recipe card featuring Grandma's Gingerbread.  The other design team members have great projects to share with you all at the challenge site HERE.  Play along on the challenge for a chance to win a fabulous prize!

Peachy Keen just came out with a new line of dies and some more awesome stamps!  You have to check them out!  They also have a 10% off sale going on through November and new release bargains for a short time.  www.peachykeenstamps.com


I used the PK-417 Faceless Gingerbread Doll Large stamp set.  Instructions for the pocket easel and downloadable recipe card is below.

Instructions:

Step 1:

Download and print the recipe card on Very Vanilla card stock.  Following is the link to download the file:

https://www.sugarsync.com/pf/D8472508_837_657778104

Cut a narrow border around the recipe card so that the final piece is 5-1/2" x 5-1/2".  Mount on a piece of Real Red card stock 5-5/8" x 5-5/8".  Mount on a piece of Chocolate Chip card stock 6" x 6".  Punch a 1-3/8" Circle out of Creamy Caramel (or Crumb Cake) card stock and sponge edges with chocolate chip ink.  Punch a Real Red heart with the Heart to Heart punch and mount on circle with dimensional.  Glue circle at top of recipe card.  Punch 5 small hearts and glue onto bottom of recipe card.

Step 2

Cut a piece of 6-5/8" x 7-1/4" Chocolate Chip card stock for the pocket front.  Score at 1/2" and 5/8" on 3 sides.  Clip 2 bottom corners away as shown.

Cut a piece of Holly Berry Bouquet designer series paper 5-7/8" x 5-7/8" and attach to front center of pocket. Using the 1-3/8" Circle punch, punch a semi circle at the top center of pocket.  Cut a piece of card stock 6" x 6" for the back of pocket (I used Cocoa).  Flip the pocket over and center the 6" x 6" cocoa piece in center.  Sharpen score lines with bone folder.  Add strong adhesive to each 1/2" scored section of pocket.  Adhere the side flaps and then bottom flap to the 6" x 6" back piece to create a pocket.

Step 3

Cut a piece of Real Red card stock 12" x 6" for base of easel card.  Score at 6" & 9".  Sharpen creases with bone folder. Attach pocket to easel card.  For inside of easel card, cut a piece of strip Very Vanilla card stock 2" x 5-3/4" and a piece of striped Holly Berry Bouquet designer paper 3-3/4" x 5-3/4". Cut a strip of Creamy Caramel (or Crumb Cake) 1" x  5-3/4".  Sponge edges with chocolate chip ink.  Attach 5 hearts to strip with dimensionals.  Attach strip along top of vanilla card stock with dimensionals.  Stamp greeting (Stampin' Up! Hand Penned Holidays).  

Attach pocket to easel. (For a picture tutorial on making easel cards, go HERE).  Stamp the PK-417 Faceless Gingerbread Doll Large onto creamy caramel card stock.  Stamp onto pieces of Holly Berry Bouquet designer paper, cherry cobbler cardstock and shimmer white card stock for paper piecing the gingerbreads.  Add highlights to eyes with uni-ball white gel pen.  Sponge rose ink into cheeks and color nose with red marker.  Add dazzling diamonds glitter to frosting.  Attach finished gingers to front of easel pocket.  Put recipe card into pocket of easel.