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Tuesday, September 21, 2010

Fall Treat Bags

After a busy swim meet weekend and a day to catch up on laundry and housework.  I'm back with a fall treat for you. While shopping at target last week I picked up a bag of  the fall Hershey's Kisses.  As I was pouring the candy into the the candy dish I noticed that the wrappers are almost a perfect match for Poppy Parade and More Mustard. I grabbed a handful, put it into one of our small cello bags and created a cute fall topper. Wouldn't these be a great decorative and yummy accent to your Thanksgiving table? I'm picturing one at each place setting!

Directions for Topper:
  1. Cut More Mustard card stock to 3" x 4"
  2. Fold over top of cello bag and staple (folded dimensions will be 3" x 2")
  3. Embellish with a strip of Poppy Parade punched with the scallop border punch.
  4. Tie Early Espresso 5/8" satin ribbon around topper (I used chocolate chip ribbon, but it has been replaced with with Early Espresso)
  5. Stamp the leaf (Every Little Bit stamp set) and the greeting (Teeny Tiny Wishes stamp set) with Early Espresso ink on Very Vanilla card stock.
  6. Punch out leaf with 1" circle punch on mount on 1 1/4" Poppy Parade and attach to card.
  7. Punch out greeting with 1 3/8" x 5/8" oval punch and mount on 1 3/4" x 7/8" Poppy Parade to create tag. Punch hole in tag with 1/16" hole punch and insert a piece of linen thread. Attach tag to bag.

Materials:
  • Card Stock:  More Mustard (100946), Poppy Parade(119793), Very Vanilla (101650)
  • Stamp Sets:  Teeny Tiny Wishes (115370) and Every Little Bit (120558-clear or 117096-wood)
  • Ink:  Early Espresso
  • Punches:  1" circle (119868), 1 1/4" circle (119861), 1 3/8" x 5/8" oval (119863), 1 3/4" x 7/8" oval (119855), Scallop Edge Border (119882), 1/16" hole punch (101227)
  • Accessories:  Early Espresso 5/8" Satin Ribbon (119753), Linen Thread (104199), Small Cello Bag (103104)

1 comment:

  1. I love the little bag of candy and you are right, the colors match perfectly! Following you from SC.

    ReplyDelete

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