When we first moved to South Carolina, we lived next to a wonderful, elderly couple. Mrs Murphree was a tiny, Italian lady and was the best cook around. She played Grandma to my children, brought me soup when I was sick, and shared her famous family recipe, Rum Balls. My family absolutely loves these and we try to make them every year for Christmas. The recipe makes so many that we freeze them and eat them way past the Holidays.
I used a 6" x 6" deep red base card and layered it with darker green cardstock. I used light green plaid paper and embossed it with two different Cuddlebug folders. I rubbed red ink on the ornament embossing on the left and used dark green ink on the fancy holly background on the right. I used a Fiskar border punch to make the holly border in green and added more of the green, embossed paper on top. I layered this on the card to create a pocket, in which I inserted a tag card that I created using a Sizzix die. I used JustRite Stamps and round and scalloped Nestabilities to create the candy/message label on the front. I colored the little holly leaves with tombow marker and sponged ink around all the edges. I popped this up with pop dots so it would stand out more, then added lots of little red chrystals to the front.
I used a light green, decorative paper for the tag and sponged dark green ink around the edges on both the outside and the inside. I used Martha Stewart punches to punch out the dark green holly leaves and lighter green pine. On top of this I layered a poinsettia die cut with a little bling in the middle. I made a small round saying using JustRite Stamps for the message and the border, then used nesties to cut everything out.
On the inside I printed out the recipe, cut it out, and layered it on red cardstock. I attached it to the tag and sponged red ink around the edges.
In case you can't read the recipe (it is a bit tiny to fit in the tag), here it is:
1 lb. box graham crackers 2 tsp. vanilla
1 (16 oz.) can Hershey’s Chocolate Syrup 1/2 c. margarine
1 (1 oz.) bottle rum flavoring 3 c. walnuts, coarsely chopped.
1 (4 oz.) pkg. coconut
2 (12 oz.) pkg. chocolate chips 1 block wax
Crush graham crackers into fine crumbs. Work in margarine, thoroughly. Mix syrup, flavoring, and vanilla and add to crumb mixture. Stir together. Mix in nuts and coconut. Shape into ¾”-1” balls. Put on cookie sheet and freeze.
Melt chocolate chips and wax in double boiler. Use toothpick to dip balls into chocolate (few at a time to avoid thawing). Put back in freezer until chilled. Store in freezer or refrigerator.
Mrs. Murphree passed away just a few weeks ago. She was a very special lady!!
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