Day #7 Spring Blog Hop – It’s My Day

For those of you that are new to my blog – welcome and enjoy!
I’ve created a cute and simple small quilt for you so grab your scraps of fabric and lets get to work! This is called “Mountain Two Step”. This little quilt needs only basic knowledge of sewing to create, so if this will be your first venture into making a quilt – no fear, you can do this! (pdf file for pattern located at the bottom of this blog post – just click on the star block!)
You know – small quilts can be used for more than decor on the wall!  Use them as table decorations, fold them and display them in baskets – or for a larger style basket, roll them up!  Or another idea for this pattern – create several blocks using my instructions and sew them all together to create a larger quilt!
And our recipe for you is something that we came up with.  I’ve tested the recipe and my family loved it!
Click On The Star Block above to be taken to the PDF file of “Mountain Two Step” – our freebie pattern to you during this blog hop!
And don’t forget to keep following along each day on our blog hop!  We have several more designers for you!  Here’s the line-up:
March 1 * Quilts By Cheri

March 2 * Plumcute Designs

March 3 * Gail Pan Designs

March 9 * Heartspun Quilts

March 10 * Notforgotten Farm

March 11 * Crabapple Hill

March 13 * Buttermilk Basin

March 14 * Calico Moon

Another Sneak Peak At The Upcoming Blog Hop!

What better thing to do on a cold snowy day but to create a new dessert recipe and finish hand quilting our surprise new free quilt pattern for the upcoming Blog Hop with Stacy Gross West of Buttermilk Basin! The Blog Hop starts March 1st and I’ll be sharing this pattern called “Mountain Two-Step” and our new recipe – Peach Crumble Cheesecake Bars with you on my day of the Blog Hop on March 7!! Stay tuned for our excellent line up of bloggers – you’re gonna love it! I’ll post the links to everyone’s blogs when the fun begins! on March 1, 2015!

Get ready ladies ( and gents) here is our outstanding line up of designers that are in the blog hop.  Thank You Stacy West of Buttermilk Basin for coordinating this fun event!  

March 1 * Quilts By Cheri

March 2 * Plumcute Designs

March 3 * Gail Pan Designs

March 4 * Woolen Willow Designs

March 5 * Ali Strebel Designs

March 6 * The Cottage at Cardiff Farms

March 7 * Sew Unique Creations

March 8 * Wooden Spool Designs

March 9 * Heartspun Quilts

March 10 * Notforgotten Farm

March 11 * Crabapple Hill

March 12 * Threadwork Primitives

March 13 * Buttermilk Basin

March 14 * Calico Moon


Recipe Favorites to share with you!

Last weekend at my quilting retreat I made a few dishes that everyone enjoyed, so I thought I would share the recipes here with you also!
First up is 7 Up Biscuits!  These biscuits are simply to die for and are so easy to make.  Every time I make them they are a hit!

This is another recipe winner.  Cheesy Hash Brown and Ham Casserole.  I follow this recipe almost to a T except I add 2 cans of Cream of Chicken soup instead of one and also a cup of milk for a creamier consistency.  It’s a big hit with my family and friendly get togethers.  I’m also a fan of garlic seasoning so I always add a dash or two of it also!

 I’m a big fan of Paula Deen recipes and while at retreat I made this Gooey Butter Cake recipe!  Talk about fattening – but oh so good!

Oak Leaf & Reel Finished and A Really Good Cookie Recipe!

I was able to complete another project yesterday – this one had been “in progress” for about 2 years now.  I just needed to put the binding on it yesterday!
This is Oak Leaf & Reel from the Autumn Gatherings book by Lisa Bongean of Primitive Gatherings Quilt Shop and Carole Charles!  Loved this project – I bought a kit for this one and every single fabric was so yummy and perfect!
Here’s a close up:
Here’s the front cover of the book
Awhile back I also finished this project from the book:
This is Turkey Track – another kit I purchased!  Loved it!
If you have this book – be sure to try out the Green Bay Mac and Cheese recipe – it was a real winner with my husband and kids!
And speaking of recipes, I’m going to share my time tested Snickerdoodle Cookie recipe with you today.  I’m going to be making these cookies this evening for the upcoming baby shower that I’m helping with.  These cookies are so easy to make, yummy and freeze very well after they are made!
The Best Snickerdoodles
1/2 cup shortening
1/2 cup butter (softened to room temperature)
(If you have Butter Flavored Crisco – I’ve also used this instead of part shortening part butter and it works great – just use 1 cup Butter Flavored Crisco)
2 eggs (room temperature)
1 cup sugar
2 1/2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
Reserve the following to roll the cookies in:
1/4 cup sugar
1 1/2 Tbls cinnamon
Heat oven to 400 degrees. Mix shortening and butter (or Butter Crisco), 1 cup sugar and eggs until fluffy.  In a separate bowl mix flour, baking soda, cinnamon and salt thoroughly and add to the shortening mixture. Form dough by taking a generous size tablespoon of dough and rolling in your hands.
Mix reserved sugar and cinnamon together and roll balls of cookie dough in it.  
Place on an ungreased cookie sheet about 2″ apart and bake just until the cookies are set – do not overcook, about 10 minutes.  Yields about 2 dozen cookies. 
Typically when I make this recipe – I double it and freeze half the cookies for the kids to grab for a snack later on or for my husband to pack in his lunch for work! 
I finished the baby quilt I’ve been working on last night also!  Binding is done – I’m going to toss it in the washing machine today and fluff it up a bit and it’s all ready to be wrapped up for the my neighbors first grandbaby that should be arriving in about 7 weeks!  How exciting!

Raspberry Shortbread Recipe

Yesterday I made Peach, Apple Pie and Blueberry Shortbread cookies and shared the picture of them on FaceBook!  I had many requests for the recipe and thought I would share it here on my blog also!
Raspberry Shortbread
1 cup butter, softened to room temperature
2/3 cup sugar
2 1/2 cups all purpose flour
1 small jar seedless raspberry jam (I’ve used my homemade jams too and it works excellent, I’ve done Peach, Strawberry, Blueberry, Apple and Blackberry – everyone liked them all!)
Glaze Ingredients
1 1/2 cups powdered sugar
3 1/2 tablespoons water
1/2 teaspoon almond or vanilla extract
Preheat oven to 350 degrees.
Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy.  Gradually add flour; beating at low speed until blended.  This dough will seem thick and crumbly.
Divide dough into 6 equal portions; roll each portion into a 12″ x 1″ inch long roll. (I can never get my logs this exact size!!!)  Place strips on lightly greased backing sheet. 
Make a 1/2 inch wide by 1/4 inch deep indentation down the center of the logs using the handle of a wooden spoon. Spoon jam evenly into indentations.  I like to place a couple scoops into a small bowl and stir the jam up a bit first, then spread it into the indentations!
Bake for 15 minutes. Remove from oven; spoon more jam into indentations if needed. Bake 5 more minutes or until lightly golden browned.
Whisk together powdered sugar, water and extract; drizzle over warm shortbread. (this recipe for the drizzled icing makes quite a bit and I do not use it all.  I make 1/2 the glaze recipe and have plenty!)  Cut each strip diagonally into 1 inch slices while still warm.  Cool on pans.
Yields about 6 dozen.
This recipe is originally from Southern Living 1999 Annual Recipes!

Crockpot Chili Mac Recipe

I felt like sharing a recipe this morning before I head into my sewing room to tackle that red and white strippy quilt!  I’m making it a little bigger than I originally planned, so I need to sew some more strip sets together this morning!
Crockpot Chili Mac
1 pound Ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper chopped
1 15 ounce can Chili Sauce, no beans
1 10 ounce can condensed Tomato Soup
2 tsp. chili powder
1/8 tsp. pepper
1/8 tsp. cayenne pepper
2 Tbsp. Flour
15 ounce can kidney beans or chili beans, drained but not rinsed
1 cup water
1 cup grated cheddar cheese
1 1/2 cups uncooked elbow macaroni
In large skillet, brown ground beef with onion and garlic, drain well if necessary. Add green pepper and cook for another 2 – 3 minutes. Sprinkle with flour and cook for 2 minutes. Pour into 4-quart crockpot.
Add remaining ingredients except the cheddar cheese and uncooked elbow macaroni.  Cover and cook for 2 -3 hours on low. 
Add macaroni to slow cooker and turn heat to high. Cover and cook for 10 – 15 minutes until macaroni is tender.  Sprinkle cheddar cheese on top and serve!