Zig Zag Again

I pulled it out again. I have wanted to work on it for awhile now, but could I even remember where I was or what to do next on this quilt? 

I put the greens together 'on purpose'. I really thought about making the rows more dramatically placed, but I love how these beautiful paint-like fabrics flow into one another. 


It feels soooo good to work with beautiful fabrics, again! It is contest season, followed by spring concerts and the mad dash through May at the end of the year, but hopefully I can keep sewing. We'll see how it goes. :) 


Oh, BTW, I love Laura Gunn fabrics!


Joy to you!

Artichoke Heart Dip

Do you need a yummy, easy dip and you don't care about the calories??? Here you go...

Serve with your favorite crackers. I love Table Water crackers, because the taste doesn’t compete with the dip. We love artichoke hearts, but don't make this dip often. It is quite rich! But when we do, it goes fast.

1 can drained 13 oz artichoke hearts, quartered

1 c mayo

1 c parmesan cheese

Salsa, to taste

1 7 oz can chopped green chilies

Put hearts in round quiche style dish. Mix the rest of the ingredients and pour over the hearts. Bake for 20 minutes at 350°.

Joy to you!

Adventure!

Ok, I am pretty excited! Something fun is coming my way...something I have wanted to do for awhile. I am going to be part of a quilting bee. Two blocks a month. Fun! Different fabrics. More fun!! :) Can't wait to hear the details.

Joy to you!

Millie's Hot Pickled Eggs

Millie babysat our boys when they were little. They loved her and she loved them.

Simmer the following uncovered for 10 minutes:

4 cups white vinegar

1 cup water

1 medium onion

1 tablespoon salt

Then add:

2 dozen hard cooked eggs

1 16 oz jar of sliced hot jalapeno’s

1 tablespoon hot pepper sauce (tobasco)

Place in a gallon glass jar being sure the eggs are covered with the vinegar liquid. Refrigerate for a week. The flavor continues to develop over time.

Baked Eggs

This used to be what I fixed for breakfast on Christmas morning when our boys were little. It was one of our first "traditions". I need to make them again. They are good.

2 T bread crumbs

1 egg

1 T cream

Salt & pepper to taste

Cover bottom of greased (Pam) muffin cup with half the bread crumbs. Break egg and slip onto the crumbs. Add the cream. Bake at 350° till the white is firm, about 20 minutes.

Quiche Your Way

OK. Can you tell we like eggs? I did not realize how many egg recipes I had until I started posting them. I send my apologies to my dear friend who is allergic to them! However, the crust is out of this world amazing and can use it for lots of things! Nope...it is not low-cal, so I won't be making it any time soon! :) It is for special occasions!

This was Grandma Wenger’s recipe. The crust is super easy and so good! What strikes your fancy or is leftover in your frig? Put it in your quiche and bake it!

½ c butter

3 oz cream cheese, room temperature

1 c flour

Salt to taste

Mix with fork; work into a ball; push into a quiche pan.

½ lb. Swiss cheese—grate into the crust

Add one of the following:

½ lb. shredded ham

8 slices bacon crumbled

1 c crab

1 c slightly cooked spinach & onion

Mix and pour over the above:

3 eggs

1½ c half and half

½ t salt

ground pepper

Bake for 45 minutes at 375°.

Joy to you!

Apricot Brandy Bread

I love any kind of fruit--the color, the fragrance, the taste. All the nuances of fruity flavors in this yummy bread, from the different extracts, plus the apricot brandy, makes this recipe special, special, special! Don't get those artificial flavorings. The difference is marked. And you have got to try this toasted! It is out-of-this-world delicious. I used to make it a lot at Christmas time and give it as a gift. Makes 1 large, plus 3 small loaves. Experiment with your size pans and don't overfill them.

1 c butter

3 c sugar

6 eggs

3 c flour

¼ t baking soda

½ t salt

1 c sour cream

½ t rum extract

1 t orange extract

¼ t almond extract

½ t lemon extract

1 t vanilla

½ c apricot brandy

Grease and flour bottom of loaf pan (9 x 5) or 4 small loaf pans. Cream butter and sugar. Add eggs one at a time. Mix the dry ingredients and stir into the 1st mixture. Add the moist ingredients. Bake at 325° for 55-60 minutes for the small loaves or 1 hour and 10 minutes for the large loaf.

Small pan size is 7 ¾ x 3⅝ x 2 ¼. Fill pan ⅔ full.

Take out of the pans while it is still warm!

Joy to me,

Best Ever Banana Bread

Oh my goodness! This is a yummy bread! I first had great banana bread when we were living in P31 at college. We were 'young marrieds' and my sister-in-law made some bread that she said had won her a purple ribbon at 4H. It was moist and tender. Her secret? Buttermilk. 

I got her recipe, but then lost it. She did too. I know. We were young. Then, I spent a long time looking for a similar recipe for a moist, delicious banana bread. When I found this one, I celebrated! It has become a family favorite. Our dear friend Mary makes this and brings it on our family vacation each summer. (Does this mean it is now her recipe??)

BTW, you can cut back on the sugar, if you like. I actually prefer it that way. I think I have even cut it in half, but you will need to see what you prefer.

Best Ever Banana Bread

2 ripe medium bananas mashed

2 eggs

1¾ c unsifted all-purpose flour

1½ c sugar

1 c chopped English walnuts

½ c vegetable oil

½ c buttermilk

½ t salt

1 t baking soda

1 t vanilla

Preheat oven to 325°. Grease and flour 9 x 5 loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm.

DO NOT DOUBLE

Joy to you!

Easter Ham Breakfast Casserole

Grandma Mary makes this each Easter for brunch after church before we go to Aunt Erma’s in the afternoon for an Easter egg hunt and supper.

6 slices bread buttered side down in dish

2 c cheddar cheese shredded

1 lb. cooked ham, chopped

½ lb. bacon crumbled or ½ lb. fresh mushrooms slice (or both)

2 c chopped jalapeno peppers

2 c montery jack cheese grated

6 eggs, beaten

2 c milk

2 t salt

½ t pepper

¼ t dry mustard

Beat eggs milk, salt, pepper and mustard and set aside. Lay bread into a 9 x 13 pan first, follow with all dry ingredients. Pour egg mixture over dry ingredients. Cover with foil and refrigerate overnight. Bake covered 325° for 30 minutes. Remove cover and bake an additional 20 minutes. Let stand 20 minutes before cutting.

Easter Sausage Breakfast Casserole

Another holiday breakfast tradition. This was the first breakfast casserole that Grandma Mary maded for Easter Brunch after church. It is still a favorite of many.

1 lb. pork sausage, crumbled, fried and drained

6 slices bread, cubed

4 eggs, beaten

2 c milk

1 t prepared mustard

½ t salt

1 c grated cheddar cheese

Mix and put in pan. Store in frig overnight. Bake for 45 minutes-1 hour at 350°.