Fawn: April 2011


Saturday, April 23, 2011

Spring Projects

Merry Spring!

This Spring door hang  was created using papers from the Melissa Frances Vintage Posey  line. The Spring ephemera and chandelier drops are from Attic Treasures line.
Another project using papers and ephemera from Vintage Posey and Attic Treasures.
Springtime hanging pom poms were easily made with styrofoam balls and paper  flowers. I cut out flowers (using my Cricut) in different sizes and patterns and pinned them to the styrofoam balls. I then stuck on pearls to cover the pins. 
Have a Happy Easter!
Pretty much the best Easter candy ever.
Photo credit - This Week for Dinner

                                              Crotchet peeps from Oompa 

Sunday, April 17, 2011

Oldies But Goodies

A completely random mix of cards from the past few years (please forgive the awful scanning jobs...ugh)

This card was featured in Paper Crafts a few years ago. That's why it has such a purty photo. 

Saturday, April 9, 2011

Easter Garland

                   Isn't this Easter garland using paint chips adorable? I saw it on Modern Parents Messy Kids and thought it was  such a cute idea. Click here for instructions. I'm sure Home Depot is going to LOVE us for cleaning out their paint chip supply! 

                        Photo Credit- Modern Parents Messy Kids

Friday, April 1, 2011

Melissa Frances Recipe Exchange

Today, over at the Melissa Frances Blog, they're hosting their first ever recipe exchange link party. Head on over there and add your own recipe! The exchange is going on from now until Wednesday. This Chicken Tortilla Soup is so quick and easy, not to mention extremely delicious. I use either leftover chicken or  a rotisserie. Mmmmm....so yummy!
           Chicken Tortilla Soup


  • 2 Tablespoons Olive Oil
  • 1 cup Chopped Onion
  • ⅔ cups Chopped Cilantro, Divided Use
  • 1 Tablespoon Minced Garlic
  • 14-½ ounces Can Of Diced Tomatoes
  • ¾ Tablespoons Ground Cumin
  • ½ Tablespoons Chili Powder
  • ¼ teaspoons Cayenne Pepper
  • 2 whole Bay Leaves
  • 4 cups Chicken Broth
  • 2 whole Large Carrots, Sliced Thin
  • 1 whole Chicken Breasts, Sliced Thin
  • 1-½ cup Shredded Monterey Jack Cheese, Divided Use
  • ¾ teaspoons Salt
  • 1 bag Tortilla Chips, 12 Ounce Bag
  • 1 whole Avocado, diced 

In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Serves 4+.

Recipe from- Tasty Kitchen