Papier's Creative Framing

Papier's Creative Framing


As many of you may know, we have an extensive collection of over 60 paintings from renown Indiana artist Louis Bonsib.
We've had these beautifully re-framed by our friends at Papier's Creative Framing.
Here's another sneak peak at how the rest now appear on our new community's walls.
As many of you may know, we have an extensive collection of over 60 paintings from renown Indiana artist Louis Bonsib.
We've had these beautifully re-framed by our friends at Papier's Creative Framing.
Here's a sneak peak at how they now appear on our new community's walls.
Stop out to our little strip today! This & That, Papier's Creative Framing, Pink and White Nails and us! North Anthony Corridor!
We are excited to open the 43rd Annual High School Exhibition tonight at 6pm!
Who's ready to see the the colors of this gallery space come to life?
This exhibit features student work from high schools throughout Indiana, Michigan, Ohio, and Illinois. Cash Awards are given to the top artists as selected by the exhibition judge.
Special thanks to our awards sponsors: United Art and Education, Papier's Creative Framing, Crestwoods Frame Shop and Gallery, and Northside Galleries.
#usffwsoca #usffw

We offer thousands of frames, mats, filets, fabric liners, and other enhancements to help with any of your framing needs. The majority of our expert staff has in excess of 20 years experience in custom picture framing.

We are pleased to count many of the area's leading citizens and finest artists as satisfied customers. Creative Framing offers thousands of frame styles from the world's foremost designers. We also feature hundreds of different colors of mats, filets, fabric liners, and other enhancements. Our wide variety of materials coupled with our broad experience assures you will receive a unique handcrafted

Operating as usual


Recipe of the Week!
By: Kacy

Extreme Chocolate Cake

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.


Recipe of the Week!
By: Kacy

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.


Recipe of the Week!
By: Kacy

Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Insert toothpicks into the tops of the strawberries.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool. 01/30/2020

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This website offers many diiferent vintage Gort Wayne prints. We can make prints up to 11x14 on any of these. Take a look and let us help you with your local Fort Wayne looks!§ion=unsold&city=Fort+Wayne Find Original Vintage Postcards From the Past 150 Years


We have a pop up girl scout cookie sale happening her for the next hour!!


Recipe of the week!
By: Kacy

Asian Lettuce Wraps
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.


Recipe of the Week!
By: Kacy Schinnerer

Healing Cabbage Soup

3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.


Merry Christmas from all of us here at Creative Framing


We will be closing early at 4pm on Christmas Eve, closed Christmas day and the 26th also. We will be closing New Years Eve at 4pm and closed New Years day!


Now through the end of the year all in stock art work is half off!!! Come in and check out our selection just in time for holidays!


Recipe of the Week!
By: Kacy

Delicious Brussel Sprouts

1 teaspoon butter
1 teaspoon olive oil
12 Brussels sprouts, trimmed and thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
Season with salt and pepper and serve.


Recipe of the Week!
By: Kacy

Smokey Potato Cheese Soup
1 onion, chopped
1/4 cup margarine
2 (14.5 ounce) cans chicken broth
6 potatoes, peeled and cubed
1 pound smoked sausage
1 pound processed cheese, cubed
2 (12 fluid ounce) cans evaporated milk
ground black pepper to taste
1 tablespoon cornstarch

Saute the onions in butter or margarine in a large pan.
Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft.
Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
Add the cubed cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornstarch and water. Use about 1 tablespoon of cornstarch at a time, and add it to the soup until you have reached the desired thickness.


Recipe of the Week!
By: Kacy

Peanut Butter Spider Cookies
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar for rolling
24 chocolate candy spheres with smooth chocolate filling refrigerated until cold
48 decorative candy eyeballs
1/2 cup prepared chocolate frosting

Preheat oven to 375 degrees F. Line baking sheets with baking parchment.
Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.


We got in some wonderful new Fort Wayne prints in! We have limited quantities here ranging from 5x7,8x10, and 20x24. Get them while you can!

We got some wonderful new Fort Wayne prints in! We have limited quantities here ranging from 5x7,8x10, and 20x24. Get them while you can!


Recipe of the Week!
By: Kacy Schinnerer

Fall Squash Waffles

1 acorn squash, halved and seeded
water to cover
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup brown sugar
1 cup milk
2 eggs
2 tablespoons vegetable oil
1 serving cooking spray

Place acorn squash, cut-side down, in a microwave-safe dish; add enough water to reach a 1-inch depth. Cook squash in microwave until tender, about 20 minutes; allow to cool until easily handled. Scoop meat out of squash and discard peel.
Combine flour, baking powder, cinnamon, ginger, salt, and cloves in a bowl. Blend squash meat, brown sugar, milk, eggs, and vegetable oil in a food processor until smooth; mix into flour mixture until batter is smooth.
Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
Pour 1/4 to 3/4 cup batter (depending on size of waffle iron) into waffle iron and cook according to manufacturer's instructions. Repeat with remaining batter.


We got some wonderful new Fort Wayne prints in! We have limited quantities here ranging from 5x7,8x10, and 20x24. Get them while you can!


We will never forget.


Recipe of the Week!
By: Kacy Schinnerer

Creamy Baked Asiago Chicken
4 boneless, skinless chicken breasts
Great Value Frozen Boneless Skinless Chicken Breasts 5 Lb
$9.76 for 1 item - expires in 2 days

1/2 cup grated Asiago cheese
1/2 cup light mayonnaise
1/4 cup low-fat plain Greek yogurt
1/4 cup dry white wine
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.


We will be closed this Saturday and Monday in honor of Labor Day. Have a safe holiday!


Recipe of the week!
By: Kacy Schinnerer

Zucchini and Potato Bake
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.


Recipe of the Week!
By: Kacy
Parmesan Crusted Pork chops

1 serving cooking spray
1 egg
1/4 cup grated Parmesan cheese
1 teaspoon Cajun seasoning
2 boneless pork chops, trimmed

Preheat oven to 350 degrees F. Spray a baking dish with cooking spray.
Whisk egg in a shallow bowl.
Mix Parmesan cheese and Cajun seasoning together on a plate.
Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.


School is starting up soon! Time to bring in those picture day photos to be framed!


With the new diamond art fad taking off, we are a great way to get your artwork framed and up on your wall! Come check out our great selection of colored molding!


Recipe of the Week!
By: Kacy

Spanish Bake Rice
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.


Recipe of the Week!
By: Kacy

Apple Fritters

1 quart vegetable oil for deep-frying
1 1/2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar

Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.


Papier's Creative Framing

Check out our new advertisement through PBS!

We proudly support our local stations! Check out our new advertisment on PBS


We will be closed tomorrow in honor of July 4th. Thank you and have a safe holiday!


Recipe of the week!
By: Kacy

Star Cupcakes

1 (18.25 ounce) package chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
15 large fresh strawberries
2 cups white frosting
36 fresh blueberries, rinsed and dried

Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. Grease top of cupcake pan to help remove baked cupcakes.
Place the cake mix, water, vegetable oil, and eggs into a large mixing bowl, and mix with an electric mixer on slow speed for 30 seconds to combine ingredients. Increase speed to medium, and beat 1 more minute, scraping down the sides of the bowl occasionally. Spoon the batter into the lined cupcake cups, filling them to the brim. Cupcakes will rise and bake over top of the liners, making wide, round tops.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes; check after 20 minutes. Let the cupcakes cool in the pan completely. Gently run a knife underneath the cupcake tops to separate them from the pan so cupcakes can be removed, but leave in the pan.
Cut the green stem end from each berry, leaving a flat platform on the end. Slice each berry into quarters by cutting in half, then rotating berry and cutting in half again crosswise. There will be a total of 60 triangle-shaped berry pieces.
To decorate, cut the wide rim of a cupcake top into a star shape with a sharp paring knife by cutting out 5 shallow triangles, evenly spaced around the top. Leave the middle of the cupcake uncut, and discard cut-out portions. Frost the cupcake with the white frosting, following the star shape of the top and leaving the cut-out portions unfrosted. Place 3 blueberries into the center of the cupcake, and place 5 strawberry slices surrounding the blueberries, cut sides down and points facing outward, to make a large strawberry star. Repeat for remaining cupcakes.

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3209 N Anthony Blvd Ste B
Fort Wayne, IN

General information

We offer custom framing along with some ready made frames. We can frame small to large art. With many options to choose from, it's hard not to leave satisfied.

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 8pm
Thursday 9am - 5:30pm
Friday 9am - 8pm
Saturday 9am - 4pm
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