cindys-greencricut.blogspot.com: May 2026

Thursday, May 7, 2026

Oval card with birds and recipe

Hello Crafter's, It's a little chilly here this morning in Indiana. Thankfully the sun is shining. So glad you could stop by. I have a birthday card to share with you all. It took me a while to figure out which stamp that I wanted. I finally decided on a bird stamp set called As Free as a Bird and to make it a little more special I went with an oval shaped card.

Colored the bird image with several different brands of alcohol markers. Altenew, stampin Up, Master's Touch and Arrtx.

I wanted this card to be more soft pastel colors and thought the bashful blue cardstock went well with the Blush Blossom and very vanilla cardstocks.

I sponged the edges of the flowers and leaves with stampin up inks. Added some stamped speckles to the centers of the flowers. The sentiment is from stampin up. Also added three little pearls.

This card is for my eldest sister, and I think she will really like it.

I am also sharing a recipe with you all. I have thought about trying this recipe for a long time. I kept putting it off, I think because of the name of it. I needed a dessert for a family (girl) get together and since I had the ingredients, I thought I would give it a try. I really liked the flavor of the pineapple custard. My grandson loved it and ate most of the other container that I kept for here. So here is the recipe if you would like to give it a try.

Frog Eye Salad

Ingredients

- 1 cup acini di pepe pasta

- 1 cup pineapple juice - 3/4 cup sugar - 2 tablespoons all-purpose flour - 2 large eggs, beaten - 1/4 teaspoon salt Mix-Ins - 1 (20 oz) can crushed pineapple, drained - 1 (15 oz) can mandarin oranges, drained - 1 cup mini marshmallows - 1/2 cup shredded coconut - 1 1/2 cups Cool Whip Instructions Bring a pot of salted water to a boil. Add pasta and cook until tender. Drain well and let cool completely. (Make sure it's tender before draining)

Make the Pineapple Custard

In a saucepan, combine pineapple juice, sugar, flour, eggs, and salt. Cook over medium heat, whisking constantly, until the mixture becomes smooth and thick. Remove from heat and let cool completely. Stir occasionally to prevent a skin from forming. Add the cooled pasta to the custard. Gently mix until all pasta is evenly coated. Fold in the drained crushed pineapple and mandarin oranges.

Mix in shredded coconut and marshmallows. Gently fold in Cool Whip. Refrigerate for at least 2 hours before serving. I refrigerated overnight.