Thanksgiving Turkey

In club this month, we made a 6x6 scrapbook page to fit the Thanksgiving theme.  I wanted to make a simple turkey, because most of my customers have children.  The body of the turkey was made with the Cricut Art Philosophy cartridge by cutting out a three inch oval.  SU's large oval punch was used for the feathers.  For the comb of the turkey's head, I used a bow from a giftbox of a Cricut cartridge.  His beak was made from a square punch cut in half to make a triange.  The waddle came from yet another punch...the wing of  the SU's bird punch. 

Of course, this scrapbook page will look much more complete showcasing a picture.  I plan to have each of my family members write something that they are thankful for on the pull out tag.  Gobble-gobble! 

Materials Used:
Paper:  Orchard Harvest DSP, Early Espresso, Lucky Limeade, Island Indigo, Crumb Cake,
More Mustard
Ink:  Crumb Cake, Raspberry Ripple
Stamps:  Pursuit of Happiness
Tools:  large oval punch, square punch, SU bird punch, scallop edge punch, decorative label punch,
Sizzix tag die,
Embellishments:  Raspberry Ripple ribbon, googly eyes,

Seven Layer Dip Cups

This recipe is familiar to all of us, but its presentation caught my eye right away.  A friend of mine brought this seven layer dip in individual servings to our last stamping club, and I'm stealing the idea to take to a ladies event tonight.  Thanks for sharing, Kim!  Here is the recipe just in case you want to use the idea, too.  Kim won't mind.  She's a sweetheart. 

Ingredients:
2 cans refried beans
1 package taco seasoning
2 cups guacamole
1 8oz. container sour cream
2 cups salsa or pico de gallo
1 cup shredded cheese
2 tomatoes
1/2 bunch sliced green onions
1 small can sliced black olives, drained
9 ounce plastic tumblers
tortilla chips

Directions:
In a small bowl, mix refried beans and taco seasoning.  Layer the ingredients in each cup in the following order:  beans/taco seasoning mix, sour cream, guacamole, salsa, shredded cheese, tomatoes, olives, and green onions.  Store in the refrigerator until serving time and serve with chips. I used Frito Scoops.  This recipe makes about 12 nine ounce cups. 

Kim obtained this recipe from this great blog:  www.sixsistersstuff.com