Creative Options

Rice Pudding!

2010-08-10T17:08:00.000-07:00

For so long I have searched for a Rice Pudding Recipe that I really like. I have tweaked them and tasted them and tried creating them. I have made baked versions and stove top versions. I have finally perfected this recipe to make a fairly quick and easy Rice Pudding that is creamy and delicious and can be varied by adding different spices and ingredients.

This picture is of a plain version with just a sprinkling of cinnamon on top and a dollop of whipped cream. It tastes great warm or chilled. I love the versatility of this basic recipe, so experiment and . . . Enjoy! (I usually double this.)

Rice Pudding

1 1/2 C. cooked Rice

1 1/2 C. Milk

1/3 C. Sugar

1/4 t. Salt

1/2 C. Cream/Half and Half/Unsweetened Coconut Milk

1 Egg, beaten

2/3 C. Raisins

1/2 t. Vanilla

1 T. Butter

Optional Ingredients: 1/2 t. Almond Extract, Slivered and Toasted Almonds, Toasted Coconut, 1/2 t. Cinnamon, 1/4 t. Nutmeg

Combine Rice, Milk, Sugar, Salt, and Cream (or other milk product) in a saucepan, cooking over medium heat about 20 minutes. Stir occasionally, so as not to scorch the bottom. Cook until mixture becomes thicker and creamy. (This may take a little longer if using low-fat milk and fat-free half and half.)

While whisking the Egg in a separate dish, quickly whisk in a couple tablespoons of the warm rice mixture to heat up the egg. (Otherwise you may get scrambled eggs :)!) Then quickly stir the egg into the pot of Rice Pudding, combining well. At this point you can add Raisins, if desired. Cook for 2-5 minutes more, stirring constantly, until thick and creamy.

Remove from heat and add Butter and Vanilla. Stir well and serve warm or chilled. Pudding will thicken as it is chilled.

Serves 4 small or 2 large bowls.

Note: Add Almond Extract when adding Vanilla and sprinkle each serving with a few toasted, slivered Almonds. Unsweetened Coconut Milk can be used instead of cream and then topped with toasted Coconut (also stir in 1/2 C. drained, crushed pineapple for an island flavor). For a holiday flavor, add the Cinnamon and Nutmeg when stirring in the Butter and Vanilla.

Black Bean and Corn Salsa

2010-07-27T13:43:00.000-07:00

Tasty Tuesday

Today is the most delicious "Black Bean and Corn Salsa".

Perfect for using garden produce and herbs. It is light and fresh. Some people call it "Cowboy Caviar", but this version needs a more descriptive name. It makes you want to just eat it by the spoonful. I was leary at first . . . but I'm a believer!
Black Bean and Corn Salsa
*This is delicious as Salsa with chips or topped on a salad or grilled chicken breast. Can be made with fat-free dressing for a very healthy snack/lunch! A meal in itself!

1 can Whole Corn, drained

1 can Black Beans, rinsed and drained

5 Roma Tomatoes, seeded and diced small

1 bunch Green Onions, chopped, using about 3/4 ths up the green part

1 bunch Cilantro, chopped small

1 8-oz. bottle Zesty Italian Salad dressing, regular, light, or fat-free

1 fresh Lime, juiced

1-2 Avocados, chopped into small 1/4" pieces, optional

Combine Corn, Beans, Tomatoes, Onions, and Cilantro.

Add Dressing and Lime Juice. Toss together.

Just before serving, stir in Avocado. The Avocado really adds a lot to this. Try to serve within a couple hours of making it. Drain a little if too much liquid collects in the bottom of the bowl or with any leftovers the next day. You most like won't have leftovers!!

2010-07-20T08:36:00.000-07:00

Tasty Tuesday!!
*This is a great recipe to let rise on a Sunday while at church. I usually double it.

Homemade Butter Rolls

1 C. Warm Water 3 beaten Eggs

1 T. Yeast 3/4 t. Salt

1/2+ C. Sugar 4 C. Flour

1/2 C. Butter, melted

Mix Yeast and Warm Water together in a large mixer. Let stand for 5 minutes to activate.

Add Butter, Sugar (I add about 2 T. extra), and Salt to beaten Eggs and mix well. Pour into yeast mixture and add Flour. Mix well. You may need to add a little bit more flour. Add it until the mixture pulls away from the sides of the bowl while on the "knead" cycle. Don't add too much or it will make a tough dough. Knead according to your mixer's instructions. (You can hand knead until smooth and elasticy, but works best in a Kitchenaid/Bosch type mixer.

Let rise 3-4 hours. Knead by hand gently, but briefly. Make into desired rolls: crescent, cinnamon, Parker House, etc. The ones in the photo were made by dividing dough in half, rolling each half into a narrow rectangle, brush with softened butter, and then using a pizza cutter, cut into alternate triangles. Roll up.

Let rise another hour or so for the larger, fluffy rolls, or bake immediately.

Bake at 375 degress until browned, about 15 minutes. The outside will need to get a little brown to ensure that the inside isn't doughy.

About 20 rolls depending on the size you make.

American Fork Canyon, Utah

2010-07-10T12:51:00.000-07:00

This is how we spent a couple of days over 4th of July week-end. Truly one of the most beautiful canyons. This is Tibble Fork Resevoir:

Caity getting ready to take Candace on the beginning of our 6 hour ride! (You can tell she's thrilled!)

Picnicing (and texting) near a stream in a clearing we found. No one else on earth.

This river ran through right where we parked. Mike decided to cool off and clean up just a little after all day in the heat and dust! It was a perfect day . . . and even Caity enjoyed it.

2010-07-06T09:34:00.000-07:00

Tasty Tuesday Recipe: Nectarine Strawberry Jam!

This is one of everyone's favorite jams that I make. So much "brighter" and fresher tasting than peach. It came about accidently when I had some really ripe nectarines that needed to be used, but not quite enough . . . so I added strawberries to make up the difference. The family fights over it and everyone is sad when we run out of this flavor! This combination will be one of the best jams you've ever made!

Nectarine Strawberry Jam
2 cups peeled, mashed Nectarines
1 cup mashed Strawberries
1 T. Lemon Juice
4 cups Sugar
1 box Pectin

Follow directions on the pectin box for freezer jam. If you happen to buy one that needs Karo Syrup, add it. I prefer pectins where you don't need it. I also pulse my jams in a blender or food processor (even though instructions say not to) and the result is beautiful. I don't obliterate the fruit, but just give it a few pulses.

Next week's recipe: The homemade yeast rolls you see pictured with the jam!

TASTY TUESDAY!!

2010-06-29T12:14:00.000-07:00

Every Tuesday I will try to bring you a new recipe that I have tried or developed and feel is worthy to pass along. Today's recipe is Caramel Pecan Brownies. And let me tell you, they were a hit. So if you ever want something a step above the average brownie, as in decadent and delicious. This is it!

Caramel Pecan Brownies

14-oz. bag of Caramels

12-oz. can of Evaporated Milk, divided

3/4 C. Butter, melted

1 German Chocolate Cake Mix

1/3 C. chopped Pecans

1 1/2 C. Chocolate Chips (semi-sweet, or if desired, milk chocolate)

Peel all of the Caramels and place in a micro-wave safe bowl with 1/2 cup of the Evaporated Milk. Heat for 1 minute, stir. Continue heating and stirring at 30 second intervals until all of the caramels are melted.

Preheat oven to 350. Grease a 13x9" pan.

In a large bowl, mix together the German Chocolate Cake Mix, 1/3 cup Evaporated Milk, melted Butter, and chopped Pecans. Spread half of the batter into your baking pan. This will form a thin layer. Place other half of the batter in the fridge while it is baking.

Bake for 8 minutes.

Remove pan from oven and sprinkle with Chocolate Chips. Drizzle Caramel mixture over all evenly. Using small spoonfuls, dab remaining batter all over the caramel top, trying to cover evenly. It can help to make small balls of batter that you smash flat and set around the top.

Bake for 20 minutes more. Let cool completely. Now that is the hard part. But these really are best when cooled. You can put them in the refrigerator to help cooling. OR for a restaurant quality dessert . . . serve warm with a large scoop of vanilla ice cream on top and caramel sauce drizzled over the ice cream. Sprinkle with chopped pecans. Divine!

Food Photography

2009-11-05T14:40:00.000-08:00

I have been busily working on my cookbook that I will be publishing down the road. And as I have made different dishes, I have been taking photos. Here is my Pumpkin Cake:

Amazing tasting cake--not great photos. Dark. Nothing special. Never said I was a photographer. Cook--yes I am, Designer--yes that too, Photographer--not so much. But my neighbor, Jen, has been photographing some of the finished recipes to provide photos for the book. She IS a photographer--and her pictures of MY food have been beautiful!! She has wanted to try some "stock" photography and is starting with my food. She also does beautiful portrait work! So click on her name and take a look at the BIG difference in our Pumpkin Cake Pictures! :) Also my recipe for the cake can be found on her site. Truly delicious and perfect for fall! On a sad note: not calorie free!

Vomiting Pumpkins . . . It's for the Birds!

2009-11-02T17:45:00.001-08:00

This is my sweet Caity. She invited friends over to carve pumpkins. One problem . . . she and pumpkins and sharp knives had a bad experience one Halloween. So she watched the pumpkin carving.

This is Caity's friend Andrew, who carved away. Without fear!

He made a very creative pumpkin. That was vomiting seeds! So we put it on the front porch.

And the next morning, this is what we found:

It seems the Magpies loved the seeds. Only 3 little seeds remained.

Oh well . . .

Carving Pumpkins . . .

It's for the Birds!

Rouenneries

2009-10-27T08:14:00.000-07:00

Here is the newest quilt I have designed. It is called "Two Hearts". The poem I put on is by Erick Dillard, and it says, "Then we sat on the edge of the earth, with our feet dangling over the side, and marveled that we had found each other." Beautiful! There are 3 other quotes to choose from for the two front blocks: "Life is a Song, Love is the Music", "Two Hearts, One Dream", "Lasting, Enduring, Endless". I loved this quilt because I was able to make it from 1 Jelly Roll and 1 Layer Cake!! That made the entire front, even binding, and will make a couple of pillows. I LOVE this fabric! I am also kind of fond of "red" right now!

Rouenneries by French General

2009-10-17T17:41:00.000-07:00

Here's a little peek . . .
Of a new quilt pattern to be released soon!

Using the beautiful new Rouenneries fabric by French General and made by Moda. The quilt will be for those who also enjoy some embroidery. And will include instructions on turning 2 of the blocks into a pillow. I have loved working with this fabric. It is rich and warm, and the quilt reflects love. You will see it soon!

Chocolate Frosting

2009-10-12T19:58:00.001-07:00

This is one of the best Chocolate Frostings I have ever tasted. Used it on the Marshmallow Brownies or any other time you need chocolate frosting. Thin with more milk to make it more of a glaze for cake (especially a bundt), or thicken with extra powdered sugar for thicker frosting. The consistency is up to you. For a delicious white frosting, omit the cocoa powder and add extra sugar if needed.

Chocolate Frosting

1 stick Butter, softened
3 1/2 C. Powdered Sugar
1/3 C. Cocoa Powder
1 t. Vanilla
Milk or Cream

Cream butter and cocoa butter. Use softened butter, but do NOT melt the butter. Use the mixer to whip it up. Slowly add in powdered sugar. Beat in vanilla and milk until the consistency is right for spreading on the brownies.

Frosted Marshmallow Brownies

2009-10-10T19:32:00.000-07:00

Ooey Gooey Goodness!
These brownies will feed a crowd and are delicious!! Even if you don't love marshmallow, you will love these! I have tried many recipes, but have refined this to where we love it! Very rich! Try it, try it!!

Frosted Marshmallow Brownies

1 C. Butter

1/3 C. Cocoa

2 C. Sugar

4 Eggs

1 1/2 C. Flour

1/2 t. Salt

1/2 t. Baking Powder

2 t. Vanilla

1 1/2 C. chopped Nuts

10-oz. Marshmallow--use only Fresh ones--believe me

Chocolate Frosting (recipe coming soon)

Preheat oven to 350.

Blend softened Butter, Cocoa, and Sugar. Beat in Eggs one at a time.

Mix Flour, Salt, and Baking Powder together (or sift) and stir into sugar mixture.

Beat in Vanilla and Nuts.

Spread into a greased 11x15" pan. Spread as evenly as you can throughout the pan. Bake for 20-25 minutes. Don't worry if it puffs up a bit.

Remove from oven and top with Marshmallows (I use the small ones). Bake for 7 more minutes. Remove from oven and press down marshmallows a bit to spread. This can be done easily by spraying a spatula with cooking spray. Cool.

Carefully spread with Chocolate Frosting. Let stand 12 hours before cutting. This is ideal but rarely possible--no one can wait that long.

**Frosting recipe is delicious and will be posted soon!! DON'T use canned on these--may actually be a sin--not totally sure--but you won't want to pass up the delicious richness of this frosting.

Sample Sale

2009-09-10T10:21:00.000-07:00

These are some of the samples I have on sale on my etsy shop. So if you don't have time to stitch something up yourself, go to http://www.strictlystitchery.etsy.com/ for some great deals on already made items!! I am letting these go at really low prices to reduce inventory. Some of the items listed are shown above, plus several more.

Grandmother's Apple Cake

2009-09-09T16:47:00.000-07:00

This recipe comes from my friends, Al & Kristie Garber, who I lived with in Paris for 6 months

(many, many years ago). The pictures don't do it justice, so I will take new ones next time. I was

hurrying to make it at the last minute. They got the recipe from "Chocolate and Zucchini, Daily Adventures in a Parisian Kitchen." It is a very simple, homey, buttery cake. I did not turn it over twice (my apples are on top, instead of the bottom). I also sliced my apples very thin--in 1/8" slices instead of 1/8ths--and drizzled the plates with caramel sauce. EVERYONE loved it and decided the 8" pan made way too little. We will try doubling it next time in a 9x13". Very easy and perfect for the coming fall season.

Le Gateau de Mamie (Grandmother's Apple Cake)

1/2 C. (1 stick) real Butter

1/2 C. Flour

1 t. Baking Powder

1/4 t. Salt

1 lb. Apples (we used Gala)--about 2 medium

3/4 C. Sugar

2 large Eggs

Preheat oven to 350. Melt butter. Grease and flour an 8" round pan.

Combine the flour, baking powder, and salt.

Wash, peel, and core the apples. Cut them in 1/8 ths and arrange in bottom of pan.

In a medium mixing bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. (I used a mixer and it turned out fine) Add the melted butter and whisk again until blended. Pour the batter evenly over the fruit and bake for 40 minutes or until set and golden brown. (I did a toothpick test)

Cool on a rack for 10 min. Run a knife around the pan to loosen and flip cake onto a plate. If the fruit has fallen off, place it back on the cake. Flip the cake again onto a serving plate. Delicious warm! by Clotilde Dusoulier, "Chocolate and Zucchini, Daily Adventures in a Parisian Kitchen"

North Carolina . . . Naturally

2009-08-31T18:29:00.000-07:00

Some of the natural sites of North Carolina:

Hunting For Shark Teeth

2009-08-08T13:20:00.000-07:00

Fort Fisher, North Carolina! This is at the southern tip past Carolina Beach and Kure Beach.

There is a large rocky area that when the tide comes in, hidden ocean treasures are supposedly deposited amongst the rocks. Then when the tide goes out you can climb around the rocks and find shells, shark teeth, and dental pieces from rays.

I guess we were a little late getting there . . . because all Caity found was this sad dead crab . . .

and some unique shells! But it was quite a fun adventure . . . and something that

we could never do at home in Utah!

North Carolina Quilting

2009-08-05T13:47:00.001-07:00

One of the first stops on our month long adventure in North Carolina was to visit a couple of quilt shops in the Raleigh area before we headed down to the beaches. The first store was "Plain and Simple" and probably the cutest shope of the ones we saw.

Upstairs they had a display of original early 1900's quilts. The true 30's fabrics.

Air Force One

2009-07-30T07:18:00.000-07:00

As we arrived yesterday afternoon at Raleigh, NC airport for our month adventure in North Carolina, we weren't allowed off of the plane right away. Security. For President Obama. Air Force One was getting ready to take off with the president. I didn't know he had been there, and I am not always up on politics and current events, but I must say, that as I watched Air Force One take off . . . I had goose bumps. It was a moment in my life. A unique opportunity. Greatness.

Here's the Buzzzzz!

2009-07-25T15:01:00.000-07:00

My husband, Mike, keeps leaving the door open to get some air. It keeps making me a little crazy. Especially when the wasps that come in are attracted to the new yellow walls of my office where I am working on the computer. But today we had a new visitor. This big beautiful Dragonfly! I don't think I have ever seen one this close.

Here he is in Mike's hand! I wish I could have gotten a better picture of his sweet little alien-looking face, but he wanted to be off on other adventures, so . . . we sent him on his way . . .

and CLOSED THE DOOR!

Young Women

2009-07-22T13:23:00.000-07:00

Here is a new pattern that can be made into a Wallhanging like shown above, or put into a frame with cork board for a Memory Board (below):

Each colored flower has the corresponding Young Women's Value embroidered by it. The quote at the bottom is embroidered saying, "Stand for Truth and Righteousness", and there is a little pocket to hold goals, mementoes, or Personal Progress items.

Can you tell I love buttons!?!

Winter Table Runner

2009-07-14T17:11:00.001-07:00

Here is my newest pattern--a winter table runner. The appliqued blocks are out of wool and I tried to keep them to a "nature" aspect of the winter/holiday season. The pattern is just printing and should be available on the web site in 1-2 days. It was quite fun to work on and is a very usable size at about 16x28". The star is outlined in small seed beads. It's hard to think Christmas when it's 90 degress out, but always fun to have a project going!

harvesting

2009-07-13T17:57:00.000-07:00

There is something so fulfilling about being able to go to your own little patch of earth and pick vegetables. The last couple of years we have begun anew to garden in a plot that was left to weed after my mom passed away. It has been so rewarding. We so far have had tons of peas, radishes, and green onions. I haven't planted beets since the early 8o's but here is our new attempt.

We will need to work on telling when they are done and uniform in size. We have been blessed with tons of herbs: thyme, Italian Parsley, rosemary, cilantro, dill and here too is our beautiful basil and some of the first green peppers. It is so rewarding and fun to go out each day and see what new gift the earth has given us.

Something New

2009-07-07T17:31:00.000-07:00

Here's a little hint of a new pattern that will hopefully be out next week. It is part of a small Winter Table Runner and is at the quilter right now.

It is made with wool appliques

and using Moda's new Glace fabric.

5K Fatty!

2009-07-06T09:49:00.000-07:00

Well, I don't know what we were thinking, but 4th of July morning we did a 5k! IT was on my "bucket list" and I have been walking an hour+ every morning with my friend Christine. So it was just something I really wanted to do. And my son Tony and his wife Hollie asked if we wanted to do it together. Now of course, they actually, RAN the 5k--which I had no intention of doing and was not humanly possible for me. But I did it with Mike. We walked it--and I came in . . . LAST. But I finished. And it was never about competeing, but just about doing it. I actually enjoyed it and felt accomplishment . . . and very, very sore and tired!

Summer Salad

2009-06-20T13:10:00.000-07:00

This picture doesn't do this salad justice, but it will give you the idea. For the last couple of lunches I have catered, this has been a huge hit--the star of the meal. Maybe because it's refreshing--or maybe because it's light and feels like summer. The dressing is taken from one by Paula Deen. This is one of the best homemade dressings I have ever tasted. I will list the salad ingredients, but not quantities, because that will depend on how many you are serving.

Carmie's Summer Salad

This is how I plate it. Then drizzle the dressing on top. It can also be tossed is a large serving bowl with the dressing.

Mixed Greens (we have been using a Mesclan Mix from our garden with some Romaine--a spring greens mix will work)

Slices of Strawberries

Sprinkling of Feta Cheese

A little pile of diced Mango in the center

Sprinkling of Candied or plain, chopped Walnuts

Dressing by Paula Deen:

1/3 C. Cider Vinegar

3/4 C. Sugar

1 t. Salt

2 T. Fresh Lemon Juice

1 C. Vegetable Oil

1/2 small, grated Red Onion

1 1/2 T. Poppy Seeds

1/2 t. Paprika

1 t. Dry Mustard

Combine Vinegar, Sugar, Lemon Juice, and salt in a small saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature.

When cooled, whisk in the remaining ingredients. Chill.

*I don't whisk them in. I put the cooled sugar mixture in a blender and then add CHOPPED up red onion and the remaining ingredients and puree in the blender until smooth, adding the poppy seeds the last few pulses. This makes a nice thick dressing.

Spring Quilt Market

2009-05-19T19:26:00.000-07:00

One of my best friends just returned fromt the International Quilt Market in Pittsburg, Pennsylvania. And since I couldn't go, she brought me back a few goodies to design with. The fabric won't be available for a few months, so that will give me some time. The top bundle is open and spread out because my mind is racing and I already have some plans for it! I will try to keep you posted.

Ducks in the pond!

2009-05-18T15:21:00.000-07:00

This is a little pond in our front
yard. Lately we have been having
duck visitors. A male and female.
We have had this here for years, but we
have never had ducks before. Neighborhood
children, yes, even some with fishing nets!
But it's been fun to look forward to
our new almost daily visitors.

2009-05-15T09:23:00.000-07:00

Here is a picture of the new memory board pattern that I made! Finally! I haven't been very good about keeping up on the blog. This one is on display at "Material Girls" quilt shop in South Jordan, Utah. The embroidered quote says, "Every child is a story yet to be told" and the little pocket can hold mementos, etc. I also added a bunch of new wool patterns to my web site, so there is now a wool project for every month of the year!

2009-05-03T18:59:00.000-07:00

We had a bridal shower for my neice Ashleigh last Saturday. We decided to do a brunch and weren't sure which direction to go until she said her flowers for the wedding were going to be sunflowers. We made Sunflower cookies in flower pots and little sunflower cupcakes. It all sits on the one quilt I have actually made for myself. It's a wild number in oranges and yellows, reminiscent of my 70's teen-age years. This photo was taken after everyone started eating (why do I always remember the pictures a bit too late?), but it all ended up great! We had different quiches, strawberry soup, cream puffs, and more! Good luck Ashleigh!

OH DEER!

2009-04-20T15:20:00.000-07:00

And I DO mean DEER! This is what we woke up to yesterday morning:

No tulips!! Only stems! 14 beautiful tulip tops bitten right off! Ugh! A neighbor saw the deer in the neighborhood. Don't they know they are supposed to stay in the mountains and not come down when the weather is this nice?? We usually only get them when it is below 10 degrees and they can't find anything to eat in the mountains!

Ooops! I spoke too soon!

2009-04-16T07:48:00.001-07:00

Here it is! Yesterday's visitor: snow! And now this morning we have about 6" on the ground. This is April in Utah!

Could it be?

2009-04-13T13:46:00.000-07:00

Could it be that spring is finally trying to come to our part of the world? We've waited, we've had hints, but our yard is finally starting to brighten and feel a little "springy"!

In fact, at this moment, the guy is out back opening our little pool for the season. Yes, I know it's early, and yes I know we WILL GET MORE SNOW!! But we are anxious and want to get as much use as we can. So just for today, at least . . . we are feeling spring!

Happy Easter

2009-04-09T22:23:00.001-07:00

"I believe in Christianity as I believe that the sun has risen, not only because I see it, but because by it I see everything else." - CS Lewis

Bow-Tie Pasta with Dried Tomato Pesto

2009-04-08T17:27:00.000-07:00

This recipe came from the Jan./Feb.
issue of "Country Home" magazine,
which I believe has discontinued print.
It is absolutely delicious and really
only takes 30 min. to make!
Bow-Tie Pasta with Dried Tomato Pesto and Chicken

8-oz. Bow-Tie Pasta
1 1/2 C. Frozen Peas
1/2 C. chopped Roasted Red Peppers
1/2 C. oil-packed Dried Tomatoes, drained
1/3 C. Olive Oil
1/2 C. Slivered Almonds
3 cloves Garlic (I used 3 t. minced)
1/4 t. each Salt and Pepper
1/4 C. fresh grated Parmesan Cheese
2 C. chopped Roasted Chicken or cooked Chicken*
1/4 C. Fresh Basil, snipped
Extra Parmesan

Cook pasta in a large pot of salted water according to package directions, except add peas to the pasta water for the last 2 min. of cooking time. When you drain pasta, RESERVE 1/2 C. of the pasta water. Place drained pasta and peas back in the pot.

Meanwhile, for the pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 C. Parmesan cheese and blend until combined.

To the fnished pasta and peas in the pan, add reserved pasta water, dried tomato pesto that you made, roasted red peppers and chicken*(see note at end). Toss gently with snipped basil. If desired serve with additional Parmesan cheese.
Makes 6 servings

*Note: I marinated chicken breasts in some Italian dressing and then broiled them. Instead of chopping and tossing with the pasta, I sliced them and layed the sliced chicken across the finished pasta dish. It went really well, but you can use any chicken (as in leftovers).

New Aviary Pattern!

2009-03-31T10:36:00.001-07:00

This is my newest pattern using the
Aviary fabric by Moda! "Sisters by
Chance . . . Friends by Choice."

Aviary Table Runner: "Spring Blossoms"!

2009-03-21T09:58:00.000-07:00

It's here! The finished Table Runner using Aviary Fabric. Click on the Pattern Selection Button on the right side of this sight to get more details! (This photo shows one end view.)

French Apple Tart

2009-03-18T20:53:00.000-07:00

This French Apple Tart was sooo easy (if you have a food processor especially) and delicious! It would be great as a fall treat, but I wanted to try it out . . . NOW! If followed exactly you will get a nice flaky crust. I got the recipe from the Food Network. It's by the "Barefoot Contessa", Ina Garten. But I made a few changes, so I am giving you my version below. It is a very rustic dessert, reminicent of true French food. We added a scoop of Vanilla Ice Cream on top, and it was gone within minutes!

French Apple Tart

For the pastry:

2 C. Flour

1/2 t. Salt

1 T. Sugar

12 T. Butter, very cold and diced into small pieces

1/2 C. Ice Water

For the apple filling:

4 Granny Smith Apples (Mine were large and I only needed 3)

1/4 C. Sugar

1/4 C. Brown Sugar

Cinnamon

4 T. Butter diced small

For the glaze:

1/2 C. Apricot Jam

2 T. Apple Juice or Water

For the pastry place the flour, salt, and sugar into the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the diced butter and pulse 10-12 times, until the butter is in small pea-like pieces and the mixture is crumbly. While the motor is running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Do NOT overmix. Dump onto a floured board and knead qickly into a ball. Wrap in plastic and refrigerate at least 1 hour. (I left mine overnight. Took it out of the fridge and let it rest for a few minutes, and it was fine.)

Preheat the oven to 400 degrees. Line a sheet pan with a couple of layer of parchment paper. If you don't have any--spray the pan well, but you will have spill over and a burnt sticky mess. It will clean up after soaking.

Roll the dough slightly larger than 10x14". Using a ruler and a small knife, trim the edges to the exact size. Place the dough on the prepared sheet pan and refrigerate while you get the apples ready.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and melon baller. Slice the apples crosswise in 1/4" thick slices. Place overlapping slices of apples diagonally down the middle of the dough and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with both sugars and cinnamon overall. Dot with butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry bubbles up in an area, cut a slit into it. The top with look carmelized and a little burnt. Don't worry--it will taste delicious. The juices will tend to burn the pan a bit.

Heat the apricot jam and apple juice until it begins to bubble. Place in a sieve (strainer) and press through--leaving out the big chunks of apricot. Brush onto your finished tart. Using a spatula, loosen the tart from the pan or move to a serving tray. If left to cool it will stick to the original pan. Serve warm or at room temperature. Top with Vanilla Ice Cream!! 6 Servings

"Aviary" by Moda

2009-03-13T14:45:00.000-07:00

"Aviary" is a new fabric by Moda that will be coming out soon. I have designed a spring table runner using the fabric with embroidery around the borders. Either end has a poem with a flower vine down both long sides. The pattern will be released soon!

LOOK WHAT'S NEW!!

2009-03-13T14:17:00.000-07:00

I have been wanting to design a memory board for a long time, and finally: HERE IT IS!! This was really fun and can be customized for whatever look you want. I have another one for a baby's room coming soon!

Cinnamon Rolls!! To die for!

2009-03-02T11:16:00.000-08:00

Last week I was bringing dinner to two families I know that have had some hardship and loss in their family. I decided to bring "Breakfast for Dinner"! Well, the Cinnamon Rolls I made were a big hit. These are really close to the famous Cinnamon Rolls (Buns!) that you find in the malls and airports. I don't make them quite as huge, but they are absolutely delicious! Follow the recipe as written. One time (Christmas morning-sadly) I forgot to prepare the pudding mix and just threw it in dry by glancing at the ingredients--not the best rolls. But I hope you enjoy them as much as everyone here does!

Cinnamon Rolls

1/2 C. Warm Water

2 pkgs. dry Yeast (or 2 T.)

2 T. Sugar

Small pkg. Instant Vanilla Pudding Mix

1/2 C. melted Butter

2 Eggs

1 t. Salt

6 C. Flour

Filling: 1 C. softened butter, 2 C. Brown Sugar, 4 t. Cinnamon

In a large bowl for your mixer combine Water, Yeast, and Sugar. Mix and set aside to activate. Approximately 5 minutes.

In a separate bowl, prepare Pudding Mix according to the pkg. directions. Add Butter, beaten Eggs, and Salt. Mix well. Slowly add to yeast mixutre. Blend together.

Gradually add flour and knead. I use a mixer with a "knead" setting and it makes it really easy.

Cover and let rise until doubled. Punch down and let rise again!

Divide dough in half and roll one half out on a floured surfact to 17x21". 17" across in front of you and 21" high going out away from you. Spread with 1/2 C. softened butter (you many not need all of it). Mix Brown Sugar and Cinnamon and sprinkle have over the buttered top. Roll up, away from you, tightly. Using a ruler and knife, make a notch every 2". Then cut rolls with thread, dental floss, or a knife and place on a lightly greased cookie sheet 2" apart. With your hand, press down lightly on each roll. Repeat with other half of dough.

Cover rolls with sprayed plastic and let rise until double.

Bake at 350 degrees for 15-20 minutes or just until lightly brown. Don't overbake.

While warm frost with Cream Cheese Frosting (recipe follows)

Makes about 18 large rolls

Cream Cheese Frosting

8 oz. Cream Cheese

1/2 C. Butter

1 t. Vanilla

1 t. Almond Flavoring

3 C. Confectioner's (powdered) Sugar

1 T. Milk (more or less to desired thickness)

Beat all ingredients together. Make sure to frost Cinnamon Rolls while still warm, but not piping hot. It's nice to have the frosting melt into the Cinnamon Roll a bit. I have found that less frosting is "more" so go lightly. You won't use all the frosting either way. Let me know if you like these.

Think Spring!

2009-02-25T12:01:00.000-08:00

It is 59 degrees here today and feels like Spring! So I wanted to show you the penny rug version of the "Sunshine in My Soul" pattern. I know more snow is on the way, but today it makes me anxious to be out in the garden and yearning for warmer weather!

"Daughter/Friend"

2009-02-24T12:07:00.000-08:00

This has been one of my most popular patterns and is especially meaningful to me as I have 3 daughers and 1 daughter-in-law who over the years have truly become not only daughters, but friends too!

"A Daughter is a little girl who grows up to be a friend."

"Sunshine in My Soul"

2009-02-24T11:16:00.000-08:00

Love...Forever and Then Some

2009-01-29T10:03:00.000-08:00

"This charming pattern is a great way to display a wedding photo or any photo to show how much you love one another. Includes pattern, instructions, color photograph, and vinyl pocket." -Pineneedles Shop