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New Faith Stamp Set - Hallelujah

Happy Holy Week my friends!  What a perfect time to have a Faith release!  For the March Faith release, we are releasing this ever so cute Hallelujah stamp set which O-M-Geeee, I am so in love with!  Because even though I've been going on and on about how our Faith stamps are so versatile, this one is the most out of all of the Faith line (IMHO).  For you cardmakers, just look at how adorable these new girls are!  If you like them so much there may be more to come!  So make sure to buy these cuties and let Marie know! (^_~)

Ok, lets get into the this adorable set:

 

Elli

 

Jessica

 

Rosie

 

 

Joni

 

Claudie

 

As always thank you for stopping by!  We hope you were inspired to paint/color in your Bible and just spend some awesome time with the Lord!  It truly helps me when I do and I always come away feeling refreshed and loved!  Hallelujah is available now here.  AND if you wanna try your hand at lady luck, leave a comment down below sharing your favorite Easter recipe and one lucky person will win this set!  Have a great Holy Week everyone and may our good Lord continue to bless you! ((hugs))

Comments

Sharon Gullikson

Sharon Gullikson said:

My favorite Easter recipe is Deviled Eggs (or as my sister used to call them “Debbo Degs”). Boil water. Turn off. Place raw eggs in water for 17 minutes. Peel. Cut in half. Put yolks in bowl, squish with mayonnaise, and mustard to taste. Garlic salt, pepper, a tiny bit of Italian Seasoning. You will have to taste as you go along to make sure the spices, mustard and mayo are in the right amounts. This was my grandma’s way of doing it, and we all love it. The stamps are just adorable! I would love to have them for my journaling Bible that my friend bought me, and for cards :)

Brian Poteraj

Brian Poteraj said:

We go out to brunch for Easter, so I don’t know of any special recipes. But we do prepare some special dips for crackers in case anyone gets hungry later in the day. You take cream cheese, and add some chopped up veggies and herbs and spices. If you break up the cream cheese into small batches, you can make many different types—like one batch with chives and bits of different colored bell peppers, one batch with tiny bits of strawberries, etc. People like to try all of the different types.

Avie

Avie said:

My favorite Easter recipe is for Honey Baked Ham:

1 spiral cut precook ham
Ground cloves
1 cup orange blossom honey
1 tsp Cinnamon
1 tsp Nutmeg
1/2 c brown sugar
1/2 c Orange juice
1/2 c pineapple juice

Dry the ham and pat the ground clove on the outside..set on a large baking pan (make sure the lip is high since there will be a ton of juice) and place in oven at 375 degrees.

Place all the juices, spices, honey and sugar into a sauce pan and heat until you make a nice glaze. Brush glaze on ham every 15-20 minutes over the next 1 1/2 half…

My kids love this recipe and all the leftovers to make sandwiches for the rest of the week!

Love this new set!!!

Ashley Jones

Ashley Jones said:

Carrot cake
2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups canola or other vegetable oil

1 cup granulated sugar

1 cup lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups grated peeled carrots (5 to 6 medium carrots)

1 cup coarsely chopped pecans

1/2 cup raisins

FROSTING
8 ounces cream cheese, at room temperature

1 1/4 cups powdered sugar

1/3 cup heavy whipping cream

1/2 cup coarsely chopped pecans, for topping cake

Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top

Sue D

Sue D said:

Wonderful projects with this set. Because we raise chickens I like to make deviled eggs. Pretty traditional recipe except I added some shredded cheddar cheese too.

Anne Tonnard

Anne Tonnard said:

Hi, First I want to say that these stamps are really adorable! and I would love to have them so I can use them for card crafting. Im a girl from the Netherlands and with the Easter it is obvious that you eat a lot of eggs but to combine this with my favorite food ‘a burger’ is even better! My local supermarket has new recipes every week and I recently discovered them. So here meet ‘the breakfast burger’:

First you cut chives finely and you mix that by some spread. Then you heat a frying pan without oil or butter and bake the bacon. Fry some eggs in the remaining shortening. Cut an avocado in half, cut it into strips and remove the peel. Then you cut a sandwich in half and grill it in a pan on the two cutting edges. Cover the bottom half of the sandwich with the chive mixture. Cover with the lettuce, bacon, avocado, egg and alfalfa. Sprinkle with pepper. Put the other half of the sandwich on it and there it is ‘the breakfast burger’

Greetings,
Anne

Lynette

Lynette said:

Honestly, I don’t really cook on Easter because we usually eat with family. We do boil eggs and devil them, but we just mix the yolks with salt, pepper, mustard, and mayo. Pretty simple around here. :)

Sarah Ellington

Sarah Ellington said:

These stamps are just the cutest! My favorite Easter recipe is smothered greenbeans like my granny used to make. I cook up (a lot of) bacon, crispy, chop it up and set aside. Drain most the grease but leave a little…chop up 1/2 and onion, a couple cloves of garlic and sautee those in the grease..add back in chopped bacon, fresh mushrooms, fresh greenbeans, almond slivers, salt and pepper and cover. Let everything mingle in the pan until mushrooms are cooked and beans are soft but not mushy. Yum!

Pam Sparks

Pam Sparks said:

Thanks for the chance to win! When our daughters were growing up we loved to make hotcross buns. We don’t do a big dinner anymore but maybe I should think of something fun to make! 😊

Julie {CalleLillyCafe}

Julie {CalleLillyCafe} said:

I absolutely adore this stamp set!
I love to make breakfast and I always double the recipe so we have plenty left over!

The Yummiest Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Directions:

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a small non stick pan over medium heat.

Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Warm up your griddle (we use a big copper griddle that can fit 8!) at medium heat and spray with non stick spray or melt butter then ladle about 1/4 cup of the batter onto the griddle, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter or non stick spray to the skillet as needed.

**Add fruit or chocolate chips before you flip your pancakes and keep a close eye not to burn your toppings! Enjoy! =)

Dana Martin

Dana Martin said:

Favorite Easter reciepe!?

My husband’s deviled eggs! But he doesn’t even know why they are so good..no cook book, nothing written down.

So I guess the secret ingredient is LOVE.

Kari VanNoy

Kari VanNoy said:

Oh my heavens…these girls are SO CUTE!! My favorite Easter recipe is Surprise Rolls. We used to make these every year when I was a kid.
They are simple to make: Take crescent rolls from the refrigerated section, open them, add a large marshmallow that has been dipped in butter and cinnamon/sugar. Close crescent roll so marshmallow is completely encased. Brush tops with butter and cinnamon/sugar. Bake until done (about 20 minutes). When you bite into the roll…SURPRISE!! The marshmallow has disappeared!
They are both delicious and surprising.

Vivian Foo

Vivian Foo said:

Deviled eggs. I added avocado, mashed it and sprinkled with cayenne powder and chilled them in the fridge.

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