
A few days ago I posted a quick an easy holiday card featuring the Snowman from Jar of Cheer. I mentioned I had created companion cards using other images from this set. Several of you have emailed me, asking to see them. As with the Snowman card, which I discussed in this post, I used Blender Pens, inks and Stampin’ Up!’s Note Cards, which are perfect for these small images. If you are in need of a last minute, quick and easy card, search for a smaller holiday image and stamp away! While Jar of Cheer works perfectly, there are many other sets in your stash which will fill the bill!
And if you are in need of a quick and easy candy to share with family and friends, continue reading!
Momma’s Candy

My mother was an excellent cook, baker and candy maker. Although I inherited all of her recipes, I did not inherit her baking and candy making genes. Her pies were legendary. And although she has been gone nearly 34 years, my sister and I talk about them to this very day. I have never tasted anything like her cakes either. German Chocolate and Red Velvet were made from scratch, using recipes from the Jewel T cook book, along with her own special added touches. Breads and rolls were set atop the cook stove to rise. My cakes come from boxes. My pies from Marie Callender. My homemade bread is made in a bread making machine. I never tackled her divine divinity or her fabulous fudge. But I do make this wonderful peanut butter confection. Her original recipe was written on a scrap of paper, a bank deposit slip if I remember correctly. But before she passed away, she was in the process of recopying many of them. My recipe files are a mish-mash of index cards, scraps of paper, and clippings. This particular recipe had no other name except “Candy”, so in her honor, my family calls it “Momma’s Candy”. I hope you’ll try it, and enjoy it as much as my family does.

1 Package Almond Bark
2 Cups of Super Chunky Peanut Butter
2 Cups of Dry Roasted Peanuts
2 Cups of Miniature Marshmallows
2 Cups of Rice Krispies
Melt the Almond Bark according to package directions. (I use the microwave). When melted, mix in the Peanut Butter. Then add the dry ingredients, and thoroughly coat. Drop by spoonfuls (I use a tablespoon) onto cookie sheets. (I cover mine with wax paper to make clean-up easier.) Chill in the refrigerator. (I place mine out on the back porch to set.) This makes a large batch of candy, and is easy-peasy! I ended up with 72 pieces, not counting the ones I tested for quality control. While I use the Vanilla Almond Bark, my stampin’ friend Vicki has tried the Chocolate Almond Bark, and says it tastes like crunchy peanut clusters! I can’t wait to try it!

My mother would have been 98 on December 28th. She was as beautiful on the inside as she was on the outside. Not a day passes that I do not remember her in some way. And I know her spirit will be embracing us this Christmas, as we enjoy the traditional Christmas Eve soup she always prepared and nibble on “Momma’s Candy”.
May peace fill your hearts during this holiday season. Until next time…


Thank you, Bonnie, for your inspiration and your friendship!
After coloring, the card was embossed using the Softly Falling Textured Impressions Embossing Folder. A few Rhinestones were added for a touch of bling, while a Cherry Cobbler Baker’s Twine bow completes the look. Now to be truly honest, Brady did have trouble stuffing the cards into the envelopes with the twine on them. To make it easier for him, not everyone received a card with the bow. But it is still cute even without it!









To add to the bling, I couldn’t resist adding rhinestones to the pennant border, which was snipped from Cupcakes & Carousels Designer Series Paper.












