Truly Grateful Thanksgiving Card Idea!

• Truly Grateful Stamp Set
• Sweater Weather dsp
• Chocolate chip stamp pad
• Crushed curry stamp pad
• Big Shot
• Square lattice embossing folder
• 1 3/4" scallop circle punch
• 1 3/8" circle punch
• burlap ribbon
• stampin' dimensionals

Cutting Directions

• Very vanilla – cut one piece at 5 1/2" x 8 1/2" and fold in half for base of card
• chocolate chip – cut one piece at 4" x 5 1/4" and one piece at 1 1/2" x 4 1/2"
• crushed curry – cut one piece at 3 3/4" x 5" and one piece at 1 1/2" x 4 1/2"
• sweater weather dsp – cut 3 pieces (differing patterns) at 1 1/2" x 4 1/2"
• very vanilla – cut one piece at 3 1/2" x 4 3/4"
• scraps of chocolate chip and very vanilla card stock

Step by Step directions:

1. You will need nine (9) pieces of triangles.  After embossing Chocolate Chip and Crushed Curry using the Big Shot and the square lattice embossing folder, cut on an angle from top left to bottom right.  Cut DSP in the same manner to form triangles. 
2. Ink up "Truly Grateful with Chocolate chip stamp pad.  Stamp image in the bottom, center of the 3 1/2" x 4 3/4" very vanilla card stock before adding Starburst
3. Measure up 1 1/4" from the bottom of the 3 1/2" x 4 3/4" very vanilla card stock.  Draw a light pencil mark across the front of the layer base panel.  This will be covered.  You are building from the CENTER out.  Adhere with Snail your embossed triangle piece of Chocolate chip lining up the point with the pencil line in the center of the layer base.
4. Adhere one piece of DSP on each side of the Chocolate chip center putting your points together.  Adhere the Crushed curry pieces on either side of the DSP.  Adhere DSP on both sides of the Crushed Curry.  Adhere DSP again till your whole panel is covered.  
5. Trim the extra pieces with your Stampin' Trimmer  or Snips. 
6. Wrap the burlap around the card to hide the base line/points.  Adhere to back of base panel with tape.
7. Attach the very vanilla to the crushed curry, then chocolate chip, and then the very vanilla – base of card.
8. Cut out a 1 3/4" scallop circle from scraps of chocolate chip card stock.
9. Stamp the "stump" in chocolate chip ink onto a scrap of very vanilla and cut out using the 1 3/8" circle punch.
10. Stamp the acorn in crushed curry – cut out.  Put a dimensional on the back and put into the center of the stump from #9 above.
11. Assemble all pieces of the ornament and attach over the burlap ribbon using dimensionals.
12. Your card is finished!