{ Valentine’s Day Treat box }

I created this little treat box for Technique Tuesday blog. If you are looking for a last minute Valentine’s Day treat, this would be perfect.

The bracket flap box template is from Silhouette store. I stamped the box with Verbose stamp set with Clearsnap ColorBox Premium Dye Ink: Bubblegum. I adhered the box together with Sticky Strip Runner by Therm O Web.

I used a border punch to punch the patterned paper and Clearsnap ColorBox Chalk Ink: Toffee to ink all the edges.
I stamped “hello love” from Love Always Wins by Ali Edwards with Clearsnap ColorBox Premium Dye Ink: Bubblegum. I used decorative edge scissors for the edges.

The ribbon is tied in a bow around the top flap. I added buttons, twine ant the stamped tag.

For my treats, I dipped large marshmallows in chocolate and added sprinkles.

Have a great Monday!

Supplies:

Verbose	Love Always Wins by Ali Edwards	Clearsnap ColorBox Premium Dye Ink: Bubblegum	Clearsnap ColorBox Fluid Chalk Ink: Toffee	Stylus Handles 3-Pack
Silhouette Cameo	Stylus Tips 3-Pack Oval	Sticky Strip Runner by Therm O Web	Zots Adhesive Dots by Therm O Web	bracket flap box by Lori Whitlock

InLinkz.com

{ Favorite recipe }

Do you have one? I love to cook and bake, especially this time of the year. I posted a challenge over at Creative Xpress along with my blog pick of the week. My pick was Megan, she has such beautiful creations on her blog, so make sure you check it out. The challenge was to share your favorite recipe.

APPLE PIE
1 (15-oz) pkg. Pillsbury All Ready Pie Crust (or make your own)
FILLING
6 cups (6 medium) thinly sliced peeled apples - I use Golden Delicious, they are sweet, semi firm
3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons margarine or butter
Prepare pie crust according to package directions using 9-inch pie pan.
Heat oven to 350 F. In large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into pastry-lined pan. Dot with 2 tablespoons butter.
Bake at 350 F for 50-55 minutes or until apples are tender and crust is golden brown. Cover edges of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
This recipe came from Down-Home Cooking and Baking coobook magazine (Classic Pillsbury Cookbooks). It is from November 1993, wow, that is long time ago. I remember I made this pie when I still lived in Wichita Falls while I was in Nursing school. The original recipe is made with a top pie crust and a Praline topping. I like my version better. I have been making this apple pie for a very long time. I am surprised I still have the little book.

I made it the other day and I like to sever it with Vanilla Bean ice cream, and I like my apple pie cold. Enjoy!!!