Dueling Darling Divas October Card---Fall Harvest

Here is my card for round #15 of our very friendly duel.

Tami--Blueinks on SCS--is the wonderful hostess for the Divas for October and sent some awesome items for us to play with and create a wonderful card.  Darlene is the hostess for the Dazzlers and the two of them came up the theme—Fall Harvest. 

I loved all of the patterned paper Tami sent, but the sheet with the fall words worked perfect with the sentiment.  I used the thin brown ribbon and tied it in a way that reminded me of a corn shuck.  I think the image is just so darn cute.  I also used some of the paper and other treats Tami sent on the inside of my card.

We are also to include our favorite fall recipe.  See the end of my post for baked oatmeal!

Image/Sentiment—Stampin’ Up Sweet Season

Paper—SU Chocolate Chip, Pumpkin Pie; Neenah Classic Cream; TPC Studio Patterned Paper

Ink—Memento Brown

Accessories—Brown Ribbon; Yellow, Brown and Ivory buttons with floss;  Red Leaf Brad; Copics; Inside of Card—Brown Ric-Rac; Darice Gems

Please be sure to stop in to see what all of the Divas as well the Dazzlers have created this month.  All of the blogs are on the left sidebar of my blog.

I hope you enjoy looking at our creations!  Thanks for joining us!!!!!!

Baked Oatmeal

Ingredients:
* 3 cups rolled oats
* 1 cup brown sugar
* 2 teaspoons ground cinnamon
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup milk
* 2 eggs
* 1/2 cup melted butter
* 2 teaspoons vanilla extract
* 3/4 cup dried cranberries

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9 × 13 inch baking dish.
3. Bake in preheated oven for 40 minutes.

This is a fairly low dish… I made it with long-cooking oatmeal.  It is kind of like a really good soft cookie.  I have also made it with half the amount of butter, substituted with apple sauce to reduce calories and fat.  I also have added nutmeg and cardamom for seasonings.  Use what spices you like.