Friday, December 17, 2010


Oops~ so in my previous post I had mentioned that I was going to be back to share some more goodies from my trip and a recipe...well...I honestly apologize!! I think since I was gone for so long...I was going through 'rubber withdrawal' (YES~ that's a real symptom in stamp land!). My fingers have been all inky and I even cut myself on my paper cutter!! Not sure how I managed that one...but when your index finger has a boo boo with the hand you do EVERYTHING with it makes for a tough time stamping!!
This ornament I actually made right before I left and will be one of the goodies that my Holiday Open House attendees will be able to make. Here is a side photo:
Non SU!- Ornament & Snow (craft/hobby store)
Stamp set: Welcome Christmas (118736 W) (120597 C)
Ink: Always Artichoke Classic pad
Card Stock: Vellum
Accessories: paper piercer, 2 1/2" circle punch, Always Artichoke binding ribbon
Now here is another ornament that I made while I was with my mom in AZ. It measures 7 1/2" in diameter and uses our Deck the Halls fabric (121716). Very cute to hand on a door or along with a wreath. I have a few pictures to show you on how it was created...and I was oh so excited that even the back looked good! I can never even sew in a straight line...but good ol' mom showed me a few cool tricks.
I made a total of 4 of them and for the back I used muslin. A few I stuffed with batting. Now...the top is really cool! It's tin foil~ I know right?? I found this great tutorial from the Missouri Quilt Company. Click here to view. The video will demonstrate how the foil was created for the topper. If you have any questions, just ask!! ~Erin
Now as promised: I mentioned I would share with you a delicious recipe for Tamale Pie so here it is! Enjoy and let me know if you enjoy it! Great hot meal (not too spicy) for a cold winter day!
Tamale Pie
Serves 6
For a gluten-free version, substitute a gluten-free baking mix for the flour and baking powder.
Cooking spray
15-ounce can black beans, drained and rinsed
15-ounce can fire-roasted, diced tomatoes
15-ounce can of corn drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 cup diced onion
1/2 cup shredded cheddar cheese
Corn Bread Topping:
3/4 cup cornmeal
1 1/4 cup flour
1 teaspoon baking powder
1 cup milk
1/4 cup sugar
1 large egg
1. Spray the inside of a 4 qt. slow cooker with cooking spray. Pour in the filling ingredients- the beans, tomatoes, corn, spices, onion and cheese~ and stir well taking care to evenly distribute the spices.
2. In a seperate bowl, mix the corn bread topping. Pour the batter over the filling, spreading it with a spatula. Cover and cook on low 4-7 hours, or on high doe 2-4 hours.
Per serving: 380 calories, 6g total fat, 3 g saturated fat, 50 mg cholesterol, 630 mg sodium, 68 g carbohydrates, 8 g fiber, 15g sugars, 15g protein.

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