Monday, August 3, 2015

New Pattern: Heritage Barn Quilt

Introducing - Heritage Barn Quilt.

We are very excited to let you know we are participating in the Norden Online Needlework Show!
The 10 day wholesale only online show will being starting August 10th and will run through the 19th.  
If you are a shop - please be sure to check out this show!
If you are a home stitcher/puncher - be sure to let your local shop know you want them to participate in the show to get this great new pattern first.

Want more info on the show?
Click Here to visit the website
Click Here to check out the Show Facebook Page 

Click Here to visit our the Show Blog!

Tuesday, July 28, 2015

Living South of I-80 with most of my teeth...

When you live in a townhouse, you dream about all the fun things you could do if you had a house with grass.  When you have a house with grass you dream about all the things you wish you could do with that grass - if you had time.  One of those things is our fire pit.  Right now it's a lovely place for weeds to sprout from.  We have great intentions of having a cozy fire, roasting a few marshmallows, gaze into the embers and relaxing.  The reality is that we have a 3 year old and a 5 month old (at the time I'm writing this).  We are lucky to get them to bed and ourselves to bed and maintain our own sanity.
But the idea remains that I do enjoy s'mores.  That gooey warm marshmallow and chocolate, yum.  Wandering around on Instagram I saw someone post a picture of a s'more made from fudge stripped cookies.  Yes.  YES this works for me!  You don't get too much chocolate or graham cracker, but the perfect amount of cookie and marshmallow ratio, and the calorie count doesn't break the bank.
But where?  Where to roast these marshmallows?  I couldn't put these in the oven, the chocolate on the top (now bottom) of the cookies would melt in hopes of roasting the marshmallow.  Enter in the stove burner.  Folks, this is not my first venture down the red neck marshmallow roasting method.  I do live south of I-80 and have most of my teeth... hrm... anyway.  These?  Awesome.  They'd be even better roasted over a pit of hot coals.  Maybe when my kids are in their teens and I'm up worrying about them not being home - I'll be out back scarfing down s'mores in the back yard.

Friday, July 24, 2015

Nicholas' Special Day and Tie

It’s been a month already since this little guy was baptized.  We are so blessed to have so many family and friends in our lives to surround our family and support us at his baptism. 
Another bonus of a house with grass and a deck?  We got to use it to have a big ol’ brunch to help celebrate.  What fun it was to have so many people we care so deeply about all in one place.
Nicholas had a very special tie for the day – it was made by his Grandma Dekker out of my wedding dress.  He didn’t wear it for an extended amount of time – he likes to chew on things and drool.

We thank God for this little guy – he makes life so interesting.

Tuesday, July 21, 2015

Crazy Cream Sauce Makes Awesome Pasta Dish

Sometimes no matter how great your camera is, how wonderful your settings, the pictures of your food is going to turn out looking awful.  Some foods just don't look that great.  This Veggie Lasagna recipe is one of them.  But honestly?  It tasted great.  Do you know what the sauce is?  I'll tell you in a bit.
Growing up my mom would get us individual Stouffers Vegetable Lasagnas.  We'd bake them in the oven and they were so great.  They weren't anything like my mom's normal lasagna and they had veggies so they were healthy - right?  As an adult, I stopped once to purchase one of these fine food items, well the nutritional information had the high numbers in the wrong places, I couldn't even consider it.
On the hunt for a copy cat recipe that was good, not bad, but good.  There are  lots of crazy recipes out there, but this one?  This one intrigued me... the sauce?  Made from Cauliflower.  Yes, really!  And I'll be honest with you.  If I closed my eyes, it was the Stouffers Vegetable Lasagna of my youth!  Maybe you won't think so and maybe it's revisionist history - all possible.  Andy didn't like it.  He thought it was too rich.  Ha ha!!  Too rich he said!  Cauliflower!  It was Cauliflower!  Anyway, white sauce, not his thing, even if it is mostly made of a veggie.  He did a LOT of the work on this one and it was a TON of work, I thought it was worth it.  Guess I will have to make it again for my brother so he and I can relive our youths.

Veggie Alfredo Lasagna
Author: Pinch of Yum

For the cauliflower Alfredo sauce
5 large cloves garlic, minced
1 tablespoons butter
5 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Parmesan cheese to taste
For the lasagna
10 lasagna noodles
4 cups cauliflower Alfredo sauce
5 cups veggies (I used chopped fresh spinach, grated carrots, drained canned tomatoes)
3 cups mixed shredded cheese like Mozzarella and Parmesan
salt and pepper to taste

1.For the cauliflower sauce: Sauté the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sautéed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
2.For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
3.Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, ½ cup sauce, one fourth of the veggies, a good sprinkle of salt, ½ cup cheese, and ¼ cup sauce (I put sauce in each layer twice - once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with ½ cup sauce and the remaining 1 cup of cheese.
4.Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.

Tuesday, July 14, 2015

Sacrificed for the good of the ice cream...

Strawberry Banana Ice Cream - sounds fancy right?  Well it is!  Guess what it's made out of?  Um... Strawberries, Bananas, a little milk and vanilla.  Wild huh?  Found this recipe after my aunt posted it on Facebook - it seemed easy enough, but I did not take into account our evil blender.  You see, we have one of those fancy shmancy Cuisnart food processors and it also has a blender.  If you have read my past posts - you'll know I loath that piece of kitchen equipment.  I'll do just about anything to avoid using it.  I froze 2 bananas and a cup of strawberries, tossed some of them into food processor - fail.  It just hates me.  Tried the blender part?  Fail.  Andy ended up using a wooden spoon to get it working better, sacrificing the spoon for the good of the ice cream.
Had we eaten it right away last night - it would have been like soft serve ice cream, so creamy and yummy.  Instead my bright idea was to stick it back into the freezer.  Frozen solid.
so, my suggestion is to make it (if you want to fight your blender/food processor) and eat it right away.  Maybe I need one of those Blendtech blenders that will blend an iPhone. :)  Nah, I'd still not be able to get anything chopped in the silly thing.

Strawberry Banana Ice Cream

2 bananas, cut into 1-inch slices
½ cup frozen strawberries, sliced
2 Tbsp milk
½ tsp vanilla

Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
Add milk and vanilla and blend until smooth.
Transfer ice cream to a freezer container and freeze until solid.
Scoop with ice cream scoop and serve.

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