Hot Almond Joys....

Here is a treat sure to put a little merry in your Christmas.

Hot Almond Joys

Make a batch of hot chocolate.  You can share this with the kids. 

For you, grab your favorite mug and add

For the adults, add

a shot of Coconut Rum

and

a shot of Amaretto

 top with whipped cream

Delish & Delightful!

Pecan Pie...

This year, for Thanksgiving, I took on... pie... well really, pie crust.  I have been married 25 years and I have never really made pie crust.  You see, according to the husb, his mom made the best pies.  Because I did not have the benefit of being schooled by his mother in pies, I avoided them or relied on a frozen, store bought crust.

This year, my lovely and talented BFF Mary, gave me a lesson in pie crust.  I really should have taken pictures of the event.  We had a fun afternoon the Wednesday before Thanksgiving that even included a little knitting while our crust chilled.

I do want to share the pie crust recipe (at the end of this post).  It is from Cooks Illustrated (which is like the cooking bible to Mary... and therefore me too).  Oh and I should mention, it contains cold vodka.  Vodka keeps the pie crust moist for an easy roll out.  It totally cooks out of the crust and finished pie eaters will never know your secret... unless you eat the pre-baked pie dough I suppose!

You will have 2 crusts using this recipe.  I used one crust for the Pecan Pie.  I borrowed a pecan pie recipe from Martha.  You can find it here.  This is the before picture.

 And here it is out of the oven.

I used the second crust for a quiche Thanksgiving morning.

One more very important note on the Pecan Pie.  Shortly before Thanksgiving, I saw a Thanksgiving Throwdown on the Food Network between Bobby Flay and Ree (aka The Pioneer Woman).  Ree made a Whiskey Maple Cream Sauce for her pie... so I copied.  It was AWE*SOME!  We drizzled it on the pie and my fav bread pudding.  I could have eaten the entire bowl with a spoon... alone.  Yummy!  This stuff would make cardboard taste good.  Here is that recipe, and thank you Ree!

Now, don't wait 25 years to give pie a try!

Foolproof Pie Dough  (Cooks Illustrated, November 2007)
Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Nancy's Puff Recipe...

I have my Rockin' Bobbins quilt group meeting tonight and it is my turn to bring the dessert.  I decided to whip up an Almond Puff Danish Pastry.  This is an easy, but elegant recipe that my friend Nancy turned me on to, published in the Bethlehem Lutheran Church Cookbook, Cherokee, Iowa. 

Most of the time, I have all the ingredients on hand. The Puff, as we call it, is so good with a cup of coffee... making it nice for breakfast or dessert.

Nancy's Puff

Crust:
1 cup flour
1/2 cup butter
2 Tbsp. water

Cut butter into flour.  Sprinkle water over mixture and mix with fork until soft balls forms.  Press into round pizza pan.

Topping:
1/2 cup butter
1 cup water
1/2 cup flour
3 eggs
1 tsp. almond extract

In saucepan combine butter and water.  Bring to boil.  Remove from heat.  Stir in almond extract.  Beat in flour quickly with a hand electric mixer.  When smooth, add eggs one at a time, beating well after each addition.  Spread over crust, sealing edges.  Bake for 60 minutes and 350 degrees.

Glaze:
1 1/2 cups powdered sugar
2 Tbsp. soft butter
1 tsp. almond extract
1 - 2 Tbsp. water

Combine ingredients, mixing until spreading constistency. Spread on cooked, cooled puff.  Decorate with sliced almonds. 

Symphony Brownies...

It was Knitters' Knite Out at The Village Yarn Shop last night.  I wanted to take a treat so I whipped up a batch of Symphony Brownies.  Diedre has brought made these chocolate goodies to quilt camp and they are always a big hit. 

Symphony Brownies

1 package Duncan Hines, Family Style Milk Chocolate
2 eggs
1⁄4 cup water
1⁄2 cup vegetable oil
3 (4.25 oz.) Hershey’s Symphony chocolate bars

Preheat oven to 350 degrees. Grease 9 X 13 inch baking dish.

In a large bowl mix eggs, water and oil and stir in brownie mix until well blended. Spread half the brownie dough into the pan. Place the three chocolate bars on top. Spread the remaining brownie mixture over the chocolate bars. Bake 28 minutes.  Cool.  Devour.

Note:  These brownies are very rich.  You may want to cut the richness by serving them with a scoop of vanilla ice cream!  You can use any brownie mix, prepared as directed on the box, and try any chocolate bar.

Go Hawks!!!

The Orange Bowl is tonight and the Number 10 rated Iowa Hawkeyes (10-2) will take on Number 9 rated Georgia Tech (11-2).  The Husb and I are both University of Iowa alumni and we are getting ready for the game. 

Let's go Hawks!!!

Here is one of the husb's fav football munchies... great with beer.

Garlic Pretzels

1 cup vegetable oil
1 tablespoon garlic salt
1 tablespoon dill
1 tablespoon lemon-pepper
2 lbs pretzels - I prefer Synder's of Hanover Sourdough Nibblers

Preheat oven to 325*. Mix the garlic salt, dill and lemon pepper together with the oil. Put the pretzels in a roaster or large pan.  Coat the pretzels with the oil mixture.  Bake for 8 minutes. Stir and bake 8 additional minutes.  Yummy.

Enjoy! 

Book Club with Olive Kitteridge...

I hosted Book Club at my house today.  We read Olive Kitteridge (2008) a Pulitzer Prize winning novel by Elizabeth Strout.  The book is actually a series of short stories all held together by one character... Olive.  We really had a nice discussion.  Everyone read and liked the book.  I loved the book and although this might not be the popular answer, I like Olive. I began to see traits of myself in Olive.  I have a sweet, loyal, well-liked husband,  I have a son, an only child.  I have been known to be plain-spoken (remember, my husband calls me Anne Frank).  I am partial to donuts and brownies.  I also saw traits of those in my family, and some of my friends.  I was so absorbed by the lives of these people that I had a difficult time putting the book down.  Even though the stories were incredibly sad, I was drawn in, wanting to know more.  The club all wondered... what was Olive's childhood like???  I would definitely recommend this book.

So what "theme" food did I serve at book club?  The book takes place in New Englad, so I served a shrimp platter, and Hot Crab Dip.  I made an Olive Pecan (dare I say Nut) Spread to serve with crackers.  And just to add a vegetable I made Caprese on a Stick.  The girls loved the food so I am sharing the recipes.

Ok, food stylist I AM NOT. 

Caprese on a Stick
(Recipe courtesy of Rachael Ray)

1 pint grape tomatoes
24 small leaves fresh basil
1 container marinated bocconcini , bite-size mozzarella balls in olive oil with herbs
1 package 6- to 8-inch skewers

Skewer grape tomato, basil leaf and bocconcini ball and repeat until you have 12 skewers.  (Could not be easier!)


Olive Pecan Spread
(Allrecipes.com)

This spread recipe did not sound good to me, but it got rave reviews on-line.  I mixed it up the night before book club and it was a hit.  Again, very easy to whip together.

8 ounces cream cheese, softened  (I used reduced fat cream cheese)
1/2 cup mayonnaise
1 (5 ounce) jar sliced green olives, drained
1 cup coarsely chopped pecans

Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving. 


Hot Crab Dip
(Sorry, I found this recipe on the internet, but did not keep my source.  Do you know how many Hot Crab Dips there are out there???)

2 cups crabmeat  (duh, I only bought one cup! Still OK.)
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk  (substituted  with 1 T vinegar + 1 cup milk)
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained  (first time I've ever purchased capers)
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM. Bake in preheated oven until top is crusty, about 15 to 20 minutes.


For dessert I made Blueberry Cake, hopefully just like the one Olive stuffed in her purse at her son's wedding.

Blueberry Cake
(joyofbaking.com)

Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract 
1/3 cup (80 ml) milk
2 cups fresh blueberries

Preheat oven to 350 degrees F. Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch square pan or an 8 inch round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.  In the bowl of your electric mixer, or with a hand mixer, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.  Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.  Serve warm or at room temperature.  Makes 9 servings.


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On the Road Again...

This has been one fun and busy summer!

With 4 trips from Indiana to Iowa, I don't have to ask myself where the summer has gone. Within 4 days of our return from the Iowa bike ride, I was on the road again to central Illinois. I picked up Mom and we headed to Wisconsin for our quilting retreat at the Homestead Cabin Retreat. But... not without a stop at my sister Jeanne's in Dubuque, Iowa and a quick trip to Galena.

Jeanne made dinner and this delish rhubarb dessert. She shared her recipe with me.

Rhubarb Delight

3 cups rhubarb (finely cut)
1 cup sugar
2 cups flour
2 tsp baking powder
2 tblsp melted butter
¾ cup milk
1 cup sugar
1 cup boiling water
1 tsp vanilla

Place rhubarb in a 9x13 inch pan.

Mix dough: The first cup of sugar, flour, baking powder, butter, milk, and vanilla. Pour over the top of the rhubarb, Sprinkle the second cup of sugar over the top of the dough. Pour the boiling water over the top. Heat oven to 375 degrees. Bake 30 to 35 minutes. Top with whipped topping or ice cream.

Jeanne added raspberries as a pretty garnish.

The next day before heading to Wisconsin, we had the opportunity to shop and lunch in Galena, IL with Jeanne and her friend Joanne.

Galena, IL is a lovely town rich in history. We visited many shops :: my favorites being Galena Garlic Company, Fiber Wild!, Galena Beads, Ink & Stamp, and the Wooden Wardrobe . Mom bought me a new piece of Polish Pottery at the Wooden Wardrobe. I think I got her hooked on a new thing to collect.

We also had lunch at Gobbie's Sports Pub Pizzeria. They served a basket of beer nuggets (fried dough balls) with marinara sauce like chip & salsa. Really, did I die and go to heaven???

Jeanne can make any visit fun but this was truly delightful. Thanks sista!

There is so much more to tell, but tomorrow is another day... we'll try to catch up then.

In a Jam...

My friend Cheryl brought me some rhubarb from her Mom {thanks}, so the time has come to make Rhubarb Jam. My sweet MIL Charlotte used to make this yummy freezer jam recipe and have it on hand when we visited. You can whip up some freezer jam in 30 minutes…or less.

Rhubarb Jam

5 cups chopped fresh rhubarb
3 - 5 cups white sugar (I use 3 cups)
1 (21 ounce) can blueberry pie filling
2 (3 ounce) package flavored gelatin mix (For this batch I used blackberry fusion but strawberry, cherry or raspberry are all good)


Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. The rhubarb should be tender. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away. Freezer jam can be stored in the freezer for up to a year or in the refrigerator for up to three weeks.

I have enough rhubarb to make another batch of jam. I think I'll make Strawberry Rhubarb next time.

Happy Cinco De Mayo...

Here is a delish family favorite I'd like to share.

Tijuana Train Wreck

3 to 5 lbs pork loin roast
1 lb dried pinto beans
3 to 4 cups water
1/2 large onion, chopped
2 large garlic cloves, minced
1 tablespoon salt
2 tablespoons chili powder
1 8-ounce can chopped mild green chilies
1 tablespoon ground cumin
1 tablespoon oregano
1 16-ounce bag corn chips

Garnishes:

shredded Cheddar cheese
shredded Monterey Jack cheese
chopped green onions
chopped tomatoes
sour cream
shredded lettuce
guacamole
black olives
chopped celery

Soak beans overnight. Place all ingredients in crock pot. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. The mixture will be a little thick. Place corn chips on plate, then add your Train Wreck and all the other garnishes.

I like to place the Train wreck on shredded lettuce, making a taco salad. It is also good served on warm tortillas.

This recipe is originally from the Colorado Quilters' Cookbook. I have revised the recipe for the crock pot.

Enjoy!

Where's the Beef...

My friend Cindy called this afternoon asking about an Italian Beef recipe we talked about at Rockin' Bobbins. I told her I would post here for everyone. First, let me show you what Cindy brought for show & tell at quilt night. Isn't it lovely?!!! Cindy loves a good antique reproduction... and so do I!

Crock Pot Italian Beef

3 cups water *
1 teaspoon salt
3 teaspoons beef bouillon
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1-2 crushed garlic
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1/4 teaspoon red pepper
1 bottle beer
7 pepperoncini peppers de-stemmed (These are optional. *You may also substitute 2 cups of pepperoncini juice from jar for 2 cups of the water listed above.)
1 (5 pound) rump roast

Place the roast in the crock pot and dump in all other ingredients. Cook on low for 10 hours of on high for 4-5 hours. Remove bay leaf. Shred beef using 2 forks, removing fat.

Enjoy!

Good Morning Sunshine...

The SUN is shining bright this morning! I think Mother Nature is trying to push spring through this 34 degree morning!

My sweet friend Colleen requested my family's favorite recipe for Pulled Pork. I originally found this recipe in a Better Homes and Gardens Special Interest Publication Ultimate Slow Cooker.

Slow Cooker Pulled Pork

3 to 3-1/2 lb. boneless pork shoulder
1 cup chopped sweet onion (1 large)
6 cloves garlic, minced
1 12-oz. bottle chili sauce
2 Tbsp. packed brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper

Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.

Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork, discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten.

You may place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Muffins...

I was lucky enough to see my cheery friend Sue this morning. She is busily painting and prepping for new carpet for 2 rooms in her house and I told her I’d help her move furniture. I went over, and moved a few books from one room to another, and then she fed me delish muffins. Who has time to whip up muffins when they are in the midst of remodeling???

Sweet Sue shared this little secret with me… for these muffins, you make a big batch of batter. Once made, the batter sits happily in your fridge for up to six weeks. All you need do is scoop out enough to make your muffins for the day. Only need one or two muffins for your breakfast? Perfect, just scoop out that much and cover the rest to have another day. Have company for a few days? Make warm muffins each morning. I can't think of any time that isn't perfect for one of these delicious and wholesome muffins… especially since they are just a preheated oven and a scoop away!

So here I am again, sharing a recipe, and a sweet tip from Sue.

Raisin Bran Muffins

6 cups raisin bran cereal (I use the entire box)

2 ½ c plain all purpose flour

2 cups buttermilk

1 cup sugar

½ cup oil

2 eggs, beaten

2 ½ t baking soda

1 t salt

In large bowl, mix well, all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to 6 weeks.

Tested Recipe Revisions: Double all ingredients, except the Raisin Bran cereal. Substitute wheat flour for the plain all purpose flour.

Approved by the Charlie Allen Taste Testing Foundation.

It's a bit o' the Irish...

Hold the phone I have recipes to share! Every year when St. Paddy’s Day rolls around, my husband Brad likes to make Corned Beef and Cabbage. For several years he would throw it all in a pot and boil it. It tasted okay but it looked so pink and ugly! Then a couple years ago I found this recipe on-line for roasted corned beef – roasted in brown sugar and beer. Can you beat that??? He made it and it was delish…and it looked good too!

Guinness Corned Beef

(originally found on AllRecipes.com)

4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer like Guinness®

Preheat oven to 300 degrees F. Rinse the beef completely, pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

An Irish buddy of Brad’s suggested he make Colcannon as a side to his corned Beef. Colcannon is an Irish dish made of cabbage, kale, or other greens, and potatoes boiled and mashed together. Brad found the following recipe – again, a BIG hit.

Colcannon

(originally found on Busycooks.about.com)

2 pounds russet potatoes
4 slices bacon
1 Tbsp. olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups shredded green cabbage
1/3 cup butter
1 cup hot milk
1/2 tsp. salt
1/8 tsp. white pepper

Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.

Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour.

Every year Brad invites over friends for an Irish bash. When we lived near our friends the Callans it was the big Allen-Callan Irish Bash. Brad sets the table with beer glasses that have a drop of green food coloring in the bottom. Then when he pours the beer it magically turns green. He gets a kick out of that every year. So happy St. Paddy’s Day in advance! Slap on a shamrock and give these great recipes a try. The luck of the Irish be with you!

Peachy Keen

I had a request for this recipe this morning and I thought I'd share it with everyone here. This recipe is great served with coffee in the morning, or as a dessert with a dollop of whipped cream at night. Enjoy!

Peaches and Cream Cheese Cake

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3 1/4 oz. pkg. dry vanilla pudding mix (Cook & Serve, not Instant)

3 tablespoon oleo, softened

1 egg

1/2 cup milk

1 (15-20 oz.) can sliced peaches, drain & reserve juice

1 (8oz.) pkg. cream cheese, softened

1/2 cup sugar

3 tablespoon reserved juice

1 tablespoon sugar

1/2 teaspoon cinnamon

Combine in large mixer bowl flour, baking powder, salt, dry pudding mix, oleo, egg, and milk.
Beat 2 minutes at medium speed. Pour into greased 9" deep dish or 10" pie pan (batter will be runny). Place drained fruit over batter. Combine in small mixer bowl cream cheese, sugar, and reserved juice(3 tbsp.). Beat at medium speed for 2 minutes. Spoon to within 1" of edge of batter. Combine sugar and cinnamon; sprinkle over cream cheese filling (I've been known to forget this step - and it is every bit as good). Bake at 350 degrees for 35 to 40 minutes until crust is golden brown.

Retreating...

I have been off-line for about a week now... busy, busy, busy. My mom came to visit and we celebrated her (let's say 50th) birthday by going on a retreat in Batesville, IN with my creative and fun-loving quilting group, the Rockin' Bobbins.

The Rockin' Bobbins retreat 3 times a year. More than a year ago we discovered the Hickory Road Inn in Batesville, IN. This quaint bed and breakfast offers double rooms with twin beds and private baths, unbelievable breakfasts, and a large craft room in the walk out basement. The Inn is in the country where it is very quiet and serene.

In preparation for our retreat I packed my quilting and knitting and made a batch of Garlic Pretzels as a snack. A friend I met at a quilting retreat in Wisconsin shared this recipe with me. They are a hit at the husb's poker night too. You can find the recipe for these tasty tidbits at the bottom of this post.

We left for Batesville on Thursday morning. I am the youngest Rockin Bobbin, and I have a Honda Pilot, so that means I drive. Not a bad thing because then it also means I get to decide when we leave and where we stop - although my riders can usually talk me into anything. So we passed through Starbucks and hit the road. Our first real stop was The Back Door Quilt Shop in Greenwood, IN. It was easy to spend an hour shopping and drop a little cash on things I dare not live without.

On to Batesville. The weekend was filled with a lot of laughter, some really good food, inspiration from other Bobbins, and the chance to finish a few projects. I did a lot of sewing, as well as knitting. I made a quilt top for my sister. Unfortunately the kit she provided me did not have enough fabric for the first border - bummer...next project. I made 2 wall quilts with little kits I picked up at the Back Door. MMMMM...instant gratification. I also whipped up 12 nine patch blocks out of shirtings for our Bobbins swap. At our last meeting, Juna brought an antique quilt we all wanted to reproduce. Reproduction quilts from the Civil War era and the 1930's remind me of my Grandmother Jessie and they are my very favorite projects to work on.

As for knitting, I finished my first pair of socks. I think they are great - and they are mine... all mine, perfectly fitted for my cankles. I also made a scarf for my sister out of a kit she sent me. Do you see a theme here??? I have one sister (Jeanne) and she likes to pick out projects for me. She always tells me she likes my homemade gifts best so that pretty much seals the deal for her.

I have to mention our Friday night out. Friday was Mom's birthday, and Dottie's birthday too. Jerry, the inn owner, suggested the Ertel Cellars Winery and called to make a reservation for us. He really hit the mark. The food, atmosphere and service were outstanding. I ordered grilled pork chops with horseradish marmalade - which arrived at the table with 2 large pork chops, enough for a small village. If you live in Indiana, or nearby, you should really consider a dinner at the winery and an overnight at the inn.

It snowed on Saturday and everyone hunkered down and finished projects. I think Mom made a purse and 3 quilt tops, as well as a scarf. Here is a picture of Dottie with a flannel quilt she was working on. I love that quilt, but I love every project Dottie works on.

We headed home on Sunday, but not until we booked a date for next February!

Debbie's Garlic Pretzels (aka Poker Pretzels)

Snyder of Hanover Big Pretzels (I use the Nibblers)

1 cup oil (I cut this to 1/2 cup of olive oil)

1 teaspoon lemon pepper

1 teaspoon garlic powder

1 teaspoon dill

Mix the oil and spices. Break up the big pretzels into bite size pieces or use Nibblers. coat the pretzels and bake at 325 degrees F for 8 minutes. Stir and bake another 8 minutes.

HAPPY VALENTINE'S DAY

The house is quiet this morning and I am thinking of baking sugar cookies for my little family. Okay... let's get real... I am a Weight Watcher thinking of baking sugar cookies and eating at least 1/3 of the dough.

In celebration of this day of love, I'll share with you a sweet & easy recipe for no-roll sugar cookies that my friend Becky shared with me years ago.

Becky Home-ecky No-Roll Sugar Cookies
1 c sugar
1 c powdered sugar
1 c butter or margarine
1 c salad oil
2 eggs
4 ½ c sifted flour
½ tsp cream of tarter
1 tsp baking soda
1 tsp vanilla
1 tsp salt
Sugar or nonpareils

Place sugar, powdered sugar, butter/margarine, and salad oil in large bowl of electric stand mixer and beat until light in color. Add the 2 eggs and beat to combine. Add remaining ingredients and beat at a low speed. Refrigerate about 2 hours. Preheat oven to 350 degrees F. Roll dough into walnut size balls. Roll in sugar or nonpareils (sprinkles!). Place on greased cookie sheet and slightly flatten with the bottom of a glass. Bake for 10 to 12 minutes. This recipe makes about 60 cookies.

Enjoy!!!