I hope everyone had a wonderful 4th of July. We enjoyed ours here with the traditional food, party and fireworks. I know I haven’t posted in a while but I’ve had a lot of stuff going on with family – but I’m back now.
I wanted to share with you today some pictures of the Luau Catalog Launch event. We had a lot of fun trying out some of the new products found in the NEW 2012-2013 Catalog during the event while doing the two FREE make n’ takes and getting to see some of the new products and samples in person.
Everyone who attended received a little gift from me – a Catalog Survival kit. I made the kits using our NEW In Color, Summer Starfruit and the Comfort Café Designer Series Paper – I just love the designs in this package of DSP!
For those of you who weren’t able to make it, over the next few days, I’ll be sharing those make n’ take cards with you.
If you haven’t gotten the NEW 2012-2013 Catalog yet and want one why not drop me an email or give me a call and I’ll be happy to tell you how you can get your own NEW 2012-2013 Catalog along with your own Catalog Survival Kit as my gift to you.
Here is a photo of the table of “goodies”. I always have so much fun making special goodies for my fellow stampers. My recipe for the Maui Artichoke and Crab dip was a huge hit – So much so, everyone who tried it wanted the recipe and suggested that I share it with you here on my blog.
The recipe is quick and easy to make and was wonderful warm or cold, although I have to say family liked it better warm. It does make a huge batch and I knew I wouldn’t use it all in one day so I actually cut out the center of the bread to fit a serving dish in which I could just set the dip after I warmed it. This dip kept well in the frig too; it didn’t last long enough for me to try and freeze some.
King’s Hawaiian Maui Artichoke and Crab Dip
2 16 oz. loaves King’s Hawaiian Bread
3 8 oz. pkg. Cream Cheese, softened
1 c. Mayonnaise
1/3 c. Dijon Mustard
¾ tsp. Cayenne Pepper
1 tsp. Garlic Powder
2 14 oz. cans Artichoke Hearts, drained & chopped
12 oz. cooked Crab Meat, fresh or frozen, (imitation may be used)
8 oz. Cheddar Cheese, shredded
Carefully hollow out one of the loaves to within 1 inch of sides and bottom. Cube the remaining loaf and bread that was removed into 1-inch chunks. Mix cream cheese, mayonnaise, mustard, cayenne pepper, and garlic powder, until smooth. Fold in artichoke hearts and crab. Gently warm seafood mixture in microwave or stovetop, remove from heat. Reserving a ½ cup cheese for garnishing, mix remaining cheese into mixture. Pour warm dip into hollowed bread loaf. Garnish with remaining cheese. Arrange bread cubes around loaf when ready to serve. Serve warm or cold.
Makes 1 quart
Preparation time; 20 minutes
I know you have waiting patiently to learn who won the Grand Drawing Prize of over $75 in product on display at the Luau Catalog Launch event. So I won’t keep you in suspense any longer. Drum Roll please…………Congratulations to Jill whose name was drawn after the event and won this little pail full of wonderful Stampin’ Up! products.
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