Hi Everyone! Today's card features items from the Holly Berry Bouquet Suite, page 20-21 in the Holiday Mini. The technique used is distressing, both by inking around the edges and by taking the a scissor blade edge around the paper.

Stamp Set:
Pines & Poinsettias (wood mount 123762, clear mount 123764)

Chocolate Chip 100908
Real Red 103133
Stampin' Marker Real Red 100052
Stampin Marker Wild Wasabi 120975

Very Vanilla 101650    cut at 8-1/2" x 5-1/2" scored and folded in half for card base. 2-1/2" x 3" piece for stamped image. Scrap pieced for cut-out images.
Holly Berry Bouquet Designer Paper 124004 cut at 3-1/2" x 4-3/4"
Real Red card stock 102482 cut at 3-3/4" x 5"
Chocolate Chip card stock 102128 cut at 4" x 5-1/4"

Victorian Lace Ribbon 118481cut at 4-3/4"
Antique Brad 117273
Dazzling Details Glitter Glue 124117

Anywhere Glue Stick 104045
Stampin' Dimensional Foam Dots 104430

With makers, color poinsettia image and stamp on Very Vanilla. With Real Red ink, stamp image and with paper snips, trim out flower. Layer on top with Dimensional. With Chocolate Chip ink, stamp and trim sentiment. Ink around edges of both sentiment and poinsettia image using a Sponge Dauber.

With an old pair (wink…not your good paper scissors), scrape all layering paper creating a distressed look. You could also use files from your Distressing Essentials Kit 118762. DSCN0969

With glue stick (gluestick used throughout), adhere ribbon to Holly Berry Bouquet DP. Insert vintage brad. Layer onto real red. Layer onto chocolate chip. Layer onto card base. Layer stamped poinsettia images. With Dimensional, adhere sentiment.

Add a little Dazzling Details and

Happy Crafting!~ Dee

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