Fabric-covered Canvas Key Holder

I hate to see something go to waste, but I also hate to see junk lying around.  I had a little extra fabric from recovering some seat cushions and wanted to use it for something, but I wasn't sure what.  It's been hanging out in the utility room for a while, until I saw an idea while browsing Pinterest.  The ideas that I saw on Pinterest were more geared towards jewelry, but I needed something to hang keys on so here's what I came up with:

1.  I purchased a 12" x 12" square canvas from Michael's. 

2. I cut the fabric that I had a few inches bigger than the canvas, and the wrapped it almost like a present.  Don't forget to wrap it tightly, and be sure to iron the fabric before you start if it is wrinkled.  I secured the fabric to the back with staples.

3. I pre-drilled holes in the bottom of fabric-covered canvas with a small bit, and then screwed in hooks that I picked up at Home Depot.  They only had brass and silver, but I'm sure they could be spray-painted for a particular look.

Voila!  Here it is on the wall:

This project didn't take very long at all, and now that I have all of the hooks it would be easy to do again.  Christmas gift anyone?

Cornbread Salad

I love to go to a restaurant and then go home and attempt to recreate a favorite dish.  This recipe is inspired by a side that I had years ago at the Red Brick Cafe in Mobile, AL.  Since I last tried it they've relocated and I'm not sure if it's still on the menu or not. 

I haven't had it in a while, but I had some leftover cornbread and didn't want it to go to waste.  I used the leftover cornbread to make the salad and took over to my parents' house to watch the Saints, much to their delight (it's a favorite of my mom's).

2 packages cornbread mix of your choice (I like the Cottonpickin' Cornbread, but any will do)
4 slices of bacon, fried and crumbled
1 cup of mayo
1/2 cup sour cream
2 green onions, sliced, green tops only
1 - 2 cups shredded cheddar, to your taste

Prepare the cornbread according to the package directions, and bake in an 9 x 12" pan.  After the cornbread has cooled, crumble it into a large mixing bowl.  Add all of the other ingredients and mix until incorporated.  Serve at room temperature or chilled.

The leftover cornbread that I used was jalapeno cornbread.  Feel free to improvise.  You could also add diced tomatoes, corn (into the cornbread or just into the salad), chopped green pepper, etc.