Monday, January 25, 2010
Friday, January 22, 2010
Here they are, my newest pincushion love! I found this pattern in a magazine called, "Quilts and More" last year and knew I had to make them. It is by the same lady who designed the Cupcake Pincushion. Ellen and I attempted to make the cupcakes several times, with less than great results, but these turned out much better and are very fun to make. I have several different "flavors", like strawberry with chocolate icing, chocolate with strawberry icing and red velvet-YUM!
Friday, January 15, 2010
Here are the two new freehand quilting patterns that I have been perfecting. I call the one on the bottom "Zebra Meandering" or "Flame Meandering", depending on the direction and the one on the top is called "Ripple Meandering". I saw the ripple design in a magazine, but the zebra is entirely my creation. I am trying to get out of my box, it is hard because they know me in the box and it is safe in there!! Anyway, I am trying some new things and I am doing these freehand designs without the stitch regulator. The machine moves so much smoother (and quieter) without it. I am still glad that I took the advice of a certain Marble Falls longarmer (now retired!) and got the regulator, as it is invaluble when doing complicated pantographs.
Wednesday, January 6, 2010
This could also be called the "Tater Lover's Breakfast Casserole"! It is like most of the other recipes we've all seen, but instead of bread in the bottom, it has hash brown patties. Yes, dear friends, crispy, starchy heaven in every bite!
Here's what you do:
Place 8 frozen hashbrown patties in the bottom of a greased 9" x 13" casserole dish. Sprinkle with 2 cups of grated cheddar cheese and 1 lb of cooked ham, bacon (crumbled) or sausage. Blend 7 eggs with 1 cup milk, 1/2 tsp. dry mustard and 1/2 tsp. salt and pour this mixture into the casserole. Cover and bake at 350 for 1 hour. Uncover and bake an additional 15 minutes.
For ours, I made 1/2 of this recipe in a 8" x 8" pan. I used Jimmy Dean Low Fat Sausage, reduced fat cheddar and an egg substitute in place of the whole eggs. I also stirred a tablespoon or so of low fat sour cream into the egg substitute mixture for a little kick. I served it with a scoop of homemade salsa.
To make the salsa you can use a blender, food processor or chop the ingredients by hand. I do mine by hand because we like it pretty chunky.
You need 1-14 oz. can peeled whole tomatoes with the juice, 1/2 half of a small yellow onion, 1-2 jalapenos, seeded or not, depending on your taste, 1/2 cup fresh cilantro, 1/2 TBSP. ground cumin and salt to taste, approximately 1/2 tsp. Chop the first 4 ingredients, add the last 2 and stir to combine. This is always in our fridge and we eat it on almost everything!