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
Ingredients
- 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
- 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.
- 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.
- 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.
