Cardz TV Design Team Christmas Blog Hop

Welcome to the  Cardz TV Design Team Christmas Blog Hop!  This is our first blog hop and we are all excited!!!!   If you came here from Amanda's blog, you are in the right spot!  If you want to start from the beginning, you need to start with our leader Mary's blog. You don't want to miss anyone's blog because there are great cards, and projects and prizes!
My Christmas card is a 5.5" square card that was made with three basics I consider essential in my paper crafting tools.

1. My Merry Christmas stamp is from CardzTV Stamps  "Classic Christmas".  Not only are these stamps beautiful and easy to use, the sentiments in this collection are a perfect for any variety of Christmas projects.  Both traditional and secular sentiments are included in this versatile set.  The deep etching of the clear stamps make stamping effortless.
2. My elegant layered mats are cut using Cricut Elegant Edges.  I don't have tons of cartridges and I only have the original Cricut that cuts on a 6 by 12 mat, but I would say Elegant Edges should be one of the basic cartridges for your collection.  The combinations of designs and the formats of cuts (including borders, ovals, pages, and shapes) make designing projects very easy and there is an endless amount of combinations.
3. I ran the doily cuts through my Cuttlebug using the Swiss Dots folder.  This folder is another essential in my collection.  Dotted Swiss fabric has always been a classic for me.  I like it in my wardrobe, my home decorating and definitely in my paper crafting.  It brings a touch of elegance to any paper.                              

I chose not to chalk around the edges of my mats and frames, but I did ever so lightly highlight the dots with chalk ink.

The supplies and measurements for my card are at the bottom of this post.
Next is Karen's gorgeous project.  I know you'll just love it so pop on over.  But first...

There are fantastic gifts for participating in our blog hop:   Mary, from CardzTV, is giving away a Cricut Gingerbread Seasonal Cartridge AND  her CardzTV Holly Jolly Stamp Set. Also, Lynn from bootsandblingtime.blogspot.comhttp://bootsandblingtime.blogspot.com/ is giving away the North Pole Collection paper kit from Crate Paper.  In order to register for these fantastic prizes, you must leave a comment on each blog spot along the hop

Here is the order list for the hop:

Card Products and Measurements:
Paper: Recollections White, Color Bok Navy Blue
          Paper Wishes Blue snowflake metallic
Ribbon: Hobby Lobby narrow silver zig zag  15"         
Ink: Stazon Black for sentiment
       Color Chalk light blue (lightly dusted the white doily pieces)
Stamps: Merry Christmas - CARDZ TV Stamp Set Classic Christmas
Gems: Hobby Lobby bulk bag of silver stars 
Cricut Cuts: Elegant Edges  
         Cuts are Eyelet 1 (page 21 in handbook) 
         Large Doily Shadow navy cut at 5" high
         Large Doily white cut at 5" high
         Doily Frame Shadow navy cut at 3" high
         Doily Frame white cut at 3" high
         Sentiment Circle Shadow navy cut at 1.89" (I used George for the circles)
         Sentiment Circle white cut at 1.89"
Card base 5.5" x 11" folded  at 5.5"
Card top layer (Blue metallic) 5 3/8" square

Thanks for stopping by.  Make sure you leave a comment so you are entered for the prizes.  


Hot Chocolate Mix

Just thought I'd share this Hot Chocolate Mix recipe.  I've been making it since 1982 when Pillsbury published a small Classic Cookbook (#19) called Children's Choice Cookbook.

25.6 oz package (8 quarts) instant nonfat dry milk
1 lb container instant cocoa mix (I use Nestle' Quick dry mix)
6 oz. jar nondairy powdered creamer
1 cup powdered sugar
1/4 teaspoon salt

In a large container, combine all ingredients.  Store tightly covered.  For each serving, combine 1/4 cup of the mix with 1 cup of boiling water.  Stir until dissolved.  Makes about 50 cups of cocoa.
The cocoa is in the center of the picture and the cookies are directly below Raggedy Anne's apron.
My favorite cookie to go with:

Applesauce Gingies (from same book)
1 pkg. Pillsbury Gingerbread Mix
1 cup applesauce
1/12 cups rolled oats
3/4 cup raisins

2 cups powdered sugar
2 tablespoons softened butter or margarine
2-3 tablespoons milk
1/2 teaspoon vanilla
dash of salt

Heat oven to 400 degrees.  Grease cookie sheets (or line with parchment paper).  In large bowl combine all cookie ingredients; mix well.  Drop dough by rounded teaspoonfuls, 2 inches apart, on prepared cookie sheets.  Bake at 400 degrees F for 10 to 12 minutes.  Cool.
In a small bowl, combine all frosting ingredients; beat until smooth and creamy.  Spread over cooled cookies.  Deconrate with raisins.  Store in tightly covered container.  60 cookies.