Happy Dancing

Happy Dancing

Friday, November 25, 2016

Paper Divas
and the Very Best of
Pinterest Pins

I'm so lucky to be in a group of talented paper crafters and we call ourselves the Paper Divas. I hosted our last meeting and here are some of the items we created and shared:

The inside of my card was the result of
this Pinterest pin:

Original Pin HERE

I made a Pilgrim version like this for each person 
and put it at their place setting for a good laugh!
I got the idea from this pin:

Original Pin HERE 

Katie taught us how to make these lovely
card boxes that held 4 cards with envelopes:

This is the SU embossing set for the outside flap:

The flap closes thanks to a little
circle of Velcro that Katie brought
on Amazon.com.

She even made a template for each of us!!

...and here were her 4 cards inside the box:

Using SU products, Katie made these two
cute Christmas cards, too:

Alice Brown let us make this stunning card:

This was a Starbucks gift card favor I had
at each person's work area:

These holders were so much fun to make thanks to
a pin that includes a fantastic how to video:

Original Pin HERE

...and here was the Taste of Home dish that we feasted upon.
I made the whole thing in my cast iron skillet, but a
a casserole dish works well, too:

Cornbread Taco Bake

TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 1-1/2 pounds ground beef
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1/2 cup chopped green pepper
  • 1 envelope taco seasoning
  • 1 package (8-1/2 ounces) corn bread/muffin mix*
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1/3 cup shredded cheddar cheese
  • (I added 2 cloves of finely chopped garlic once the ground beef was browned.)
  • Directions

    1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper, garlic and taco seasoning. Spoon into a greased 2-qt. baking dish.
    2. Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
    3. Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean. 
  • *Try experimenting by adding various items to the cornbread mix such as olives, green chilies, etc.