
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:

Details:
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.

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.