Create Three Cards from One Kraft Card Base

Here's a mini tutorial to show you how to create 3 cards from one of our super cute 6x6 Scalloped Edge Kraft Cards.  

First: Cut the 6x6 base on the score line:

Now you have a 6x6 Kraft card stock piece and a 6x6 with a scallop foldover card stock piece.

Now cut the 6x6 piece (right) into 2 3x6 pieces:

Score the 2 3x6 pieces into two cute little 3x3 card bases!  

Now score the 6x6 piece with scallop (left) at 3" creating a super cute 3x6 card with a scalloped foldover:  

And here you have it:  3 adorable card bases - voila!

I used our new Superhero papers to make these three cards.   This terrific airplane is from the Splendid Day stamp set (love this cheerful, summery set).  I also used our chipboard Dimensional Elements Stars, along with Red and Blue Sparkles.

 The sentiment, Let Freedom Ring, is from American Celebration.   I curved it when I put it on the block to line up with the cute banner that the plane is toting.   I used Cranberry and Moonstruck inks.

This card uses the American Celebration Stamp Set also, along with more red and blue sparkles.   I popped the Celebrate banner at the bottom with 3-D tape.

This card uses letters cut from the Art Philosophy Cricut Cartridge with Cranberry card stock, and more fun sparkles.   So simple, but so cute!   3x3 cards are adorable.   You will find 3x3 envelopes in the Idea Book, in white and kraft.

If you liked my little tutorial, post a comment - there may be a prize involved! 

Baked Potato Soup - Customers' Favorite!

6 large baking potatoes, baked
1 cup butter or margarine
1 cup flour
9 cups milk (I use skim, the original says whole)
3/4 tsp. salt
1/2 tsp pepper
3 cups grated cheddar cheese
18 slices bacon, cooked and crumbled
1/2 to 3/4 cup diced onions
12 ounces sour cream

Scoop pulp out of baked potatoes and set aside, throwing away skins.   In a large pan, melt butter on medium heat.   Whisk in flour until smooth, then slowly whisk in milk until it's smooth.   Stir continuously on medium heat until thick and bubbly.   Add the potato pulp, the cheddar, bacon and onion, plus the seasonings.  Stir until the cheese has melted and the soup is warm.   Add the sour creem and stir.  Transfer the soup to a crockpot.   This recipe fills a 6 quart crockpot.   Yum!