I can't believe I forgot to post about the swaps I was in. The first one here is the Christmas Apron swap. My partner was Renee over at Sew With Grace. In the package was the apron, a Christmas towel and spoon ornament. I love them all.
I was also in a Pillow swap over at Dutch Sisters. My partner was Deb from New Zealand. Look at the beautiful pillow cover she made.
I enjoy doing swaps, you meet such wonderful people.
It's time for the Soup Swap over at Turkey Cookies. I didn't get a picture of this one...Sorry!
TGTBT Beef Stew
(Too Good To Be True-Beef Stew)
1-lb Ground Beef browned with onion
1 (46-oz.) bottle V-8 juice
1 (28-oz.) can tomatoes, any variety
4 cans Rotel tomatoes
3 cans beans, any variety, rinsed and drained
1 bag coleslaw mix
Combine all ingredients except coleslaw mix, simmer for 30 minutes. Add coleslaw mix and simmer 30 more minutes. The consistency is more like chili than stew.
Note: For those of you who do Weight Watchers this is 2 pt's per cup. This has some zing to it and it's wonderful. We had some left over and put it over a bed of rice...YUMMY!
To see more soups head on over to Jessica's blog Turkey Cookies.
This summer I was in a potholder swap. There were supposed to be 10 of us in it but there ended being only 6 of us. I was so excited to get the package. So out with the old potholders and in with the new ones.
Randi is hosting The Recipe Box Swap again, and this month's theme is "Fun Foods" or anything that is sugary, salty, sticky or fattening. I went to the "Fun Food" expert in our house, my son Dan. I had him tell me what he thought a fun food was, and he said "Scotcharoos...so, Scotcharoos it is.
Scotcharoos
1 cup Corn Syrup
1 cup Sugar
1 cup Peanut Butter
5 cup Rice Krispies Cereal
1 cup Chocolate Chips
1 cup Butterscotch Chips
In a large saucepan, over medium heat, combine corn syrup and sugar. Bring to a boil, stirring constantly. Remove from heat, stir in peanut butter; mix well. Add cereal; mix well. Press into a greased 9x13 pan. Set aside. In a small saucepan, melt chips together. Spread over bars, chill about 15 minutes before cutting.
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I couldn't stop at just one recipe. My DIL makes these and I can't claim the recipe.
Cornflake Bars
6 cups Corn Flakes
1 cup Sugar
1 cup Corn Syrup
1/2 cup Peanut Butter
Put sugar, corn syrup and peanut butter in a sauce pan and bring to a boil. Add corn flakes and mix well. Spread into a 9x13 greased pan. Cut when cool.
eta: My DIL says to add the peanut butter after the sugar and corn syrup boil.
Or is it too early yet? You are not going to believe this. I have just added another thing to do on my project list of things to make. I have been really thinking about learning how to Quilt. Seeing my DIL's work and blogging friends who Quilt I have been thinking about it, but that is as far as I've gotten...just the thinking process. I did start one when my sons were in the Army. I found fabric in many different states as we traveled to see them. This is as far as I have gotten with it. I want to finish and put it in the guest room. This is one of my projects to get done this year.
I did make a baby quilt about 10 years ago for someone. The numbers on the picture are not accurate, the date on our camera was not set right and I didn't know how to fix it.
Bet your wondering what I'm doing eh? Well I have joined this swap and I've made one block already. I can't wait to make more. I know, I know you think I'm nuts...and your probably right, like I don't have enough on my plate already. But, this year I plan to keep busy and hope to really get back into sewing and continue to knit and I have some memory books to make. I'm thinking there's nothing wrong with keeping your days busy.
So what's with the Spring cleaning? I have gone full tilt in cleaning my messy, unorganized sewing room and if I want to do all that I plan to do I need to get my mess cleaned up and sorted out.
It's back to work on my mess after a short break.
You all have a super day on this -3° day.
Randi over at I have to say is hosting a Recipe Box Swap. The theme is Holiday Favorites. Our holiday favorite is the Christmas Butter Cookies that I make every year. For those of you who have been reading my blog for a while may have seen this posted on Kelli's Show and Tell. But, I just had to share this again because this is a holiday favorite in our house.
Christmas Butter Cookies
1 cup Butter (2 sticks)
1 1/2 cup Sifted Powdered Sugar
1 Egg
1 tsp Vanilla
2 1/2 cup Flour
1 tsp Baking Soda
1 tsp Cream of Tartar
1/4 tsp Salt
Cream Butter, add Sugar gradually, cream until fluffy. Add beaten Egg & Vanilla, beat well. Sift together the dry ingredients. Blend into creamed mixture.
Chill Dough for at least an hour.
Roll onto floured board about 1/8 inch thick. Cut out with cookie cutters.
Place on unbuttered cookie sheet.
Bake about 6 minutes @ 400° (I use a 350° oven)
Note: If cookies are rolled too thin they may burn. Also when rolling the dough, if it is too sticky, don't be afraid to use flour as you roll. By adding more flour to help with the rolling you won't hurt the dough. It seems like the more you add the better it rolls and the better the cookie. Use your scraps too, I use every bit of my dough scraps, I hardly throw any dough away.
When they are all cooled you can either frost them or just leave them plain. Either way they are delicious.
I received my Vintage Apron yesterday. My swap partner Diane sent it to me. I've never seen any thing so dainty. I was too pumped when I opened the package. Thanks Diane. Now I need to find a place to start displaying my vintage aprons.
from Elizabeth, and also included was a wonderful recipe for a Slow Cooker Mexican Beef Stew, that I will share with you when I make it. It sounds easy and wonderful.
The interesting thing about this apron is it is made from a shirt. With me being a sewer I have never thought of doing that. This one has "ME" written all over it. The floral square on the front is an added pocket, and the top is machine smocked.
Thank you Elizabeth!!!!!!
Cottage Cheese Jello
1 (24-oz.) Container Small Curd Cottage Cheese
1 can Crushed Pineapple-drained
1 (6-oz.) Box Lime Jello...(note: I use different flavors and it still is good)
1 (12-oz.) Container of Cool Whip
Put Cottage Cheese in large bowl. Add dry Jello and Pineapple, combine well. Fold in Cool Whip. This can be prepared at the last minute and served immediately.
This next recipe I kind of made up my own recipe. I had this in a restaurant once and loved it. This is my version of Pot Roast Sandwich. So bear with me with my instructions.
Pot Roast Sandwiches
I make 2 pot roasts for this, because I use the leftovers for another recipe that will follow this one.
2 bags of Shredded Carrots
Cheddar Cheese Slices-enough slices for how many sandwiches you are making
Italian Bread
Raw Onion Slices
Put the Pot Roast in a pan, add the Shredded Carrots to cover the roasts. Cook the roast in a 350° oven.
When the roast is pretty tender, carefully move the carrots to the side and shred the meat.
Butter one side of the Italian Bread and broil until brown. (If you are using an Italian bread that is pretty large, it can be considered two sandwiches, depending on ones appetite)
With the toasted side down add the meat, some of the carrots, some onion slices, and top it with Cheddar cheese. Add another toasted bread to make a sandwich.
With any leftover meat from the Pot Roast Sandwiches I make this recipe. That is one of the reasons why I make two roasts. I changed the original recipe, so this is my version of Spiced Pot Roast.
Spiced Pot Roast
1 Boneless Beef Chuck Roast (2-1/2 pounds)
1 medium onion, chopped
1 can (14-1/2 oz) Diced Tomatoes, undrained
1/4 cup White Vinegar
3 Tablespoons Tomato Puree
3 Tablespoon Dijon Mustard
1/2 teaspoon Lemon Juice
2 Garlic Cloves, Minced
2-1/4 Teaspoons Sugar
1/2 Teaspoon Salt
1/4 Teaspoon Ground Turmeric
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Crushed Red Pepper Flakes
Hot Cooked Noodles
Place roast in a slow cooker. In a large bowl, combine onion, tomatoes, vinegar, tomato puree, mustard, lemon juice and seasonings; pour over roast. Cover and cook on low 8-9 hours or until meat is tender. Thicken cooking juices if desired. Serve over noodles. (I use Egg Noodles)
***Since I have meat already cooked, I discard the original directions, and add everything to the meat, cover it, and heat it up in the oven at 350°.
Yield: 6-8 servings.
These are probably 3 of our most favorite dishes. To see more recipes click on this LINK. Randi at i have to say, is hosting the Recipe Swap.
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