Sunday, November 29, 2009

Kathryn's Quilt

Five or six years ago, when my daughter Kathryn was about 14 years old, we took a block of the month club class together. We each made the block for that month and then tucked them away and forgot about them. She got engaged in September and I decided it was time to do a wedding quilt for her. I combined our blocks minus two months worth that just didn't fit in and made her this quilt. Half the blocks were sewn by her and I hired someone to do the overall quilting. I really like how it turned out considering the selection of blocks and the fact that 6 years later you cannot find any of the fabric we originally used. It is huge. Turned out to be 98 x 120 inches! If you look closely, I picked a quilting pattern with very subtle hearts here and there. I gave it to her at her bridal shower. I hope she loves it!


Monday, November 9, 2009

Bibs




Here are the finished bibs. Sorry they're the first picture. Couldn't figure out how to move it.




This is my first attempt at free motion quilting. First try not so good. Second try a little better but I need to practice a lot.
These are the backs.
And folded to see both sides. I think you could call them reversible. I saw the tutorial over at Crazy Mom Quilts a couple of months ago and they had been on my list so today I tackled them. I love them and even went and bought fabric to make more. Thanks AmandaJean for the inspiration.

Mini Cupcakes

I made the mini cupcakes for Jacob's band concert fundraiser. They turned out pretty small because my papers were for petit fours not mini muffins. I didn't realize they were different sizes. The chocolate frosting turned out really delicious this time.

Thursday, October 22, 2009

Friday, October 16, 2009

Fall

I also made this the same night as the Halloween projuect. Credit goes again to NataLee Allen. It was just so nice to slow down and work on these projects. Takes me back to my tolepainting years ago.

Thursday, October 15, 2009

Halloween














I made these last night for Homemaking, oops Enrichment or no I mean Relief Society Meeting. It was fun to get back to some painted crafts. Sorry its not a great picture and they are not in their spot yet. Thanks to NataLee Allen for the project.

Friday, October 2, 2009

Mini Lemon Pies

These are mini lemon pies. I tried it two different ways. I baked the crust empty and overbrowned it. The crust was quite puffy too. And I baked it with the filling in it like you would for lemon meringue pie. I liked this look better but it did form a "skin" on top which then made it hard to get the raspberries to stand up straight. Any one else try something similar and have any tips? I used the recipe for lemon meringue pie filling off the side of the Kingston cornstarch box. It was delicious.

Friday, September 4, 2009

Brownie Pops



















75 brownie pops for a baby boy shower!

Thursday, September 3, 2009

First Catering Job



We catered our first wedding reception. We made chinese chicken salad and a pasta salad. Rolls and mini lemon poppyseed muffins fruit platters and pineapple limeade in my new beverage jars. Exhausting but fun to do.

Monday, June 22, 2009

Father's Day Gifts

I was in charge of the Father's Day gift at church. I wrapped in foil 300 caramels. Then into a box with a little paper shred.
Halfway done.
And hurrah, done! One hundred boxes and at the end of church not a single one left.

Thursday, May 28, 2009

Another Finished Project


Just finished this last night thinking that even though I didn't finish them in the proper month, this blanket would give me one finished project a month.  Yay, I did it.  Hopefully I can keep it up and get some more projects done this year.

Got Good Dirt?



My lame attempt at a garden.  Do you think maybe I need to get better dirt!  Oh well, maybe next year I'll feel like doing all the work of adding better soil.

Wednesday, May 27, 2009

Apron in an Hour

This was a quick apron.  I found the tutorial online.  The pattern is an apron in an hour and it only took about that long.  The photo is a little washed out.  It is a bright pink and green.  It was fun to make.  Maybe I can count this as one of my projects a month.

Friday, May 22, 2009

Black and White


Here's the latest apron.  

Mother's Day Treats


I made treats for the mothers in my ward.  Each box had an Oreo truffle and an orange or lemon cream chocolate.  This in one of three baskets full of boxes.  I made 90 and there were none left.  I did hear that every mother at least got one.

Caramel Popcorn


We made caramel popcorn bowls for our last order.

Wednesday, March 25, 2009

Let Them Eat Cake


Lemon cake with lemon curd filling.

Thursday, March 19, 2009

Cowboy Caviar


1 15 ounce can black beans, rinsed

2 17 ounce cans whole kern corn, drained

2 large tomatoes, chopped

1 large avocado, diced

½ red onion, chopped

¼ cup chopped fresh cilantro

1 sm can diced green chiles, optional

 

Dressing:

 

1 Tbsp. red wine vinegar

3-4 Tbsp lime juice

2 Tbsp. olive oil

1 tsp. salt

½ tsp. pepper

1 tsp. cumin

 

This is great as a side or as a dip with tortilla chips.  Can be used like a salsa over grilled chicken, etc.

Wednesday, March 11, 2009

It's All In The Presentation



It really is all in the presentation.  Just a roast with some roasted vegetables. And a fairly simple salad.  But wow looks impressive if plated right.  I did add some parsley to the beef and vegetable platter.  It added a lot.  But as dinner was off to a friend, I didn't get a second picture.

Tuesday, March 10, 2009

Wedding Favors x 100

Just got done making 100 favors for my nephew's wedding breakfast.
Over 300 red foil wrapped caramels.
3 in each of these darling boxes.
                                                     
Little favor boxes
Even more boxes.


And of course one big chinese takeout box for the bride and groom.

Saturday, March 7, 2009

Project a Month?


Not too sure I want to try a project a month but if I did I guess I would say the aprons were December(I was helping my daughter, she's the one on the left), and the Christmas runner and placemats were January, with the pennies pockets in an earlier post for February.  We'll see how it goes.

Friday, March 6, 2009

The Original Recipe

Chicken and Vegetable Burritos

1 onion chopped                                                1 carrot cut in thin half moons

1 sweet pepper diced                                                1 Tbsp olive oil

2 cloves minced garlic                                    1 14.5 oz stewed tomatoes           

1 zucchini in half moons                                    1 cup chicken broth           

1 pkg. taco seasoning                                                ½ tsp. salt

1 lb. ground chicken                                                1 cup instant rice

flour tortillas                                                            8 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice.  Cover.  Let stand 5 minutes.  Heat oven to 375 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 10 minutes.            

Turkey and Vegetable Burritos


1 onion chopped                                           3 carrots cut in thin half moons

1 sweet pepper diced                                          1 Tbsp olive oil

2 cloves minced garlic                                   2 14.5 oz stewed tomatoes           

3 zucchini in half moons                       1 can chicken broth (or V8 juice)   

3 yellow crookneck squash in half moons 

 1 can enchilada sauce                                 2 pkg. taco seasoning    

     ½ tsp. salt

20 oz. ground turkey (or chicken)                    2 cup instant rice

30 soft taco size flour tortillas                   16 oz. shredded taco cheese mix


Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice. Cover.  Let stand 5 minutes.  Heat oven to 350 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 20 minutes. 

        

Here's the filling.  This time I added a can of pinto beans and 2 cans sliced olives. (not pictured)














Assembly line.



I put a little enchilada sauce on the bottom of the pan and then more on top before the cheese.


Sharpies work great on foil for writing instructions.

As you can see this made three pans of burritos.  One to take to another family, one to freeze and one for tonight's dinner.  The original recipe had less vegetables and 1/2 the amount of seasoning tomatoes etc.

Thursday, March 5, 2009

Spring is Springing


Spring is in the air.  My ornamental and fruit-bearing plum trees are in bloom. 






























 The peas in the garden are starting to bloom and here are a couple of
 radishes pulled from the garden.  They are small but we are getting there.

Penny Pockets


Got the urge to sew.  Taking inspiration from Happy Zombie's post about pennies pockets I thought I would give it a try.

Tuesday, March 3, 2009

Spinach and Orzo Salad


INGREDIENTS 

  • 8 ounces package uncooked orzo pasta
  • 1 (10 ounce) package baby spinach leaves, finely chopped(I left mine whole)
  • 1/2 pound crumbled feta cheese
  • 1/2 red onion, finely chopped
  • 3/4 cup pine nuts
  • 1/2 teaspoon dried basil (I used more but fresh basil)
  • 1/4 teaspoon ground white pepper
  • 1/4 cup olive oil
  • 1/4 scant cup balsamic vinegar
  • DIRECTIONS

    1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
    I also added:
     2 lemons (zest and juice)
     sun dried tomatoes
     artichoke hearts