Recipe Holder

Project #10: It's the Gingerbread Boy again!!!! He gets around. This can be a card or recipe holder, too. This project is ended up to be a Cocoa holder. Project inspiration is from Ellen (she is so fabulous) who had a blog (http://www.blinkthinkink.blogspot.com/) where her project was posted on 9/8/09. Gingerbread Boy inspiration is from Guru Denise W. (unfortunately she doesn't have a blog). I tweaked some of the measurements to conserve paper. The finished project size 4-1/4" x 1/2" x 5" (excluding neck ribbon). I enjoyed making this project and so did my guests.

Back:

How to make this:
(1) Correction: 5-1/2” x 4-1/4” Old Olive CS, score at a bottom 1/2"
(1) 6-1/2”cut Real Red ¼” Grosgrain Ribbon for back
(1) 5-1/2” cut Real Red ¼” Grosgrain Ribbon for neck
(1) 9” cut Real Red ¼” Grosgrain Ribbon for Back Bow
Note how the curve of the apron was made: using a tape dispenser as a template!!!! Thank so much Ellen for such a great idea!!!!

(1) 6-1/4 x 3-1/4" Old Olive CS for the back. on the 3-1/4" side, Score 1/2", 1/2" on the right and left side
, turn paper to the 6-1/4" side @1/2" (see visual photo below).

(1) 4-3/4” x 5” Real Red CS for Apron, use Eyelet Boarder Punch only at bottom

This is what you should end up having:

Additional pieces for the Gingerbread Boy in Creamy Caramel CS
(1) 1-1/4" Circle Punch

(1) Small Tag Punch

(4) Word Window Punch

(1) Real Red Heart from the Heart to Heart Punch

For the Gingerbread Boy:

Sponge all pieces using Close to Cocoa ink.

Use White Gel Pen for the features:

After using the eyelet boarder punch for the bottom of the apron and stamping the snowflakes using Versamark ink, start to position Gingerbread Boy on apron. Note: connect the head to the body, then tie red gingham ribbon around the neck, add dimensionals and place on top of arms and legs.

To make the holder: Cut out the right and left corner of the back piece. Apply sticky tape as shown.

Connect the left side of the apron with the back piece. Adhere the red grosgrain ribbon to the back with about 1/2" overlap to the front.

Here's the 1/2" ribbon overlap pointed out by the pink arrow:

Adhere the bow in the back with a mini glue dot:

After adhering the real red CS to the front, pierce the apron top 1/8" in from the edge for the brad. Brad should also secure the ribbon.

Here's what the apron top should look like:

I added a cup with steam for the cocoa, popped with a dimensionals. Use a white gel pen for the steam.

Hope you liked this project!

Supplies:

• Stamps: Christmas Punch (group of Snowflake Stamp in this set)
• CS: Old Olive, Real Red, Creamy Caramel
• Ink: Versamark, Close to Cocoa
• Accys: Tag Punch, 1-1/4” Circle Punch, Word Window Punch, Eyelet Boarder Punch, ¼” Old Olive Grosgrain Ribbon, Sticky Tape, Sponge, Packet of Cocoa

Thank you for stopping by today.......stay tuned for Project #11 tom......HUGS....!!!!