Vegetable Tree

Growing up, my mom used to make vegetable trees all of the time. She takes a styrofoam tree and attaches lettuce all down the tree to cover the styrofoam. What is nice about this tree, is you can add as many or as little vegetables as you like. My mom just uses toothpicks to insert the vegetables into the tree. It makes a great centerpiece at a party!

Work in progress - layer cake

I have a new layer cake from Moda Fabrics called "Chrysalis" by Sanae.  All of these pretty 10" square are now cut up into 2" and 4" squares, a few of the blocks are sewn and laid out on my design floor, it needs a few finishing touches before it goes on the quilting machine.  Here is a sneak peek ...

I love the orange, brown, green, turquoise and creams.  There are lots of butterfly designs out on the market this spring.  The next big decision is to add a border or not -- after 3 days I have decided it needs a border -- when the fabric arrives I will finish the sewing and quilting.  In the meantime, use your imagination for all the possibilities -- I always am ;o)
Rhonda

Mother's Day Treats

This year was an extra special Mother's Day.  Trevor and Jasmine blessed their beautiful new baby girl and lots of family members from both sides of family gathered together to celebrate the special event.  I chose to  make the desserts.  I started with a couple of favorites -- Austin loves these lemon bars, brownie bites for the brownie and chocolate chip cookie lovers, the cupcakes were a big hit with the kids and I tried a new recipes for Twix Bars (I think Austin is loving these too).  

Lemon Bars

Strawberry Cupcakes with Marshmallow Flowers

Twix Bars, Brownie Bites

And for my favorite sister, Julie, this little rectangular plate with the Twix Bars on it I bought for you.  It has green stripes around the edge and some really pretty flowers in the center that are a dark pink color.  Maybe someday I will remember to give it to you -- after I use it a few times.

Streusel-Topped Blueberry Muffins

I have always been a die hard Betty Crocker Blueberry Muffin fan.  I have tried other box mixes and  have a few recipes from scratch without success.  It never fails I go back to the grocery aisle and get another box of Betty Crocker -- until NOW!  This recipe is wonderful and you definitely need to try it.

1 3/4 cup all-purpose flour

2 3/4 tsp. baking powder

3/4 tsp. table salt

1/2 c. sugar

2 tsp. grated orange or lemon peel

1 large egg

3/4 c. buttermilk

1/3 c. canola oil

1 c. fresh or frozen blueberries

1 Tbsp. flour

1 Tbsp. sugar

Streusel Topping

1/4 c. sugar

2 1/2 Tbsp. flour

1/2 tsp. cinnamon

1 1/2 Tbsp. butter

Preheat oven to 400 degrees.  Lightly spoon the flour into measuring cups and level with a knife.  Combine flour in a large bowl with the baking powder, salt, sugar, and citrus peel (I used orange peel in this recipe).  Make a well in the center of the mixture.  In a smaller bowl, whisk together the egg, buttermilk, and oil.  Add to the dry ingredients, stirring just until moistened.

In a small bowl combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated.  Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the sugar, flour, and cinnamon.  Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly.  Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.  Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack.  Makes 12 muffins.  

A couple of things to remember -- if you don't have buttermilk make your own.  Add 1 Tbsp. white vinegar to 1 cup of milk and wha laa -- I never buy buttermilk anymore.  

I used orange peel in this recipe but can't wait to try the lemon soon.  All you need is a little zester, this is a handy dandy kitchen tool no kitchen should be without.  I use it quite often when I make a recipe that calls for any citrus peel.

I used fresh blueberries and they are just bursting -- but frozen would work just as well and several bags are waiting in the freezer to make more of these delicious delights.

 
Just look at them -- aren't they just calling your name?  I'm thinking I should make a batch tonight.  Or -- in case you didn't spoil your Mother, spouse, child or neighbor for Mother's Day make up for it this coming weekend by making these.

You'll thank yourself and your home will be a better place!  Trust me.

Chicken Pot Pie

This Chicken Pot Pie is so easy to make and is absolutely delicious!!

1 1/2 pound cooked diced chicken breast

1 cup diced carrots

4 celery stocks diced

1 yellow onion medium (chopped)

1 cup frozen peas (thawed)

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

1/2 tsp. kosher salt

1/4 tsp. celery seed

1 8 inch unbaked pie crust

1/3 cup butter

1 can chicken broth

1 cup milk (preferably 2% milk or whole milk)

I dice my carrots small and saute them because I like them to be a little firm. Preheat oven to 400 F.

In a saucepan, over medium heat, add 1/3 cup butter, then your diced carrots, celery, onion, salt, pepper, celery seed, and sprinkle the flour over your saute vegetables and stir.. Saute until onion is translucent and carrots are tender then add your thawed peas.  Slowly stir in chicken broth and milk. Simmer over low heat until thick. Remove from heat and stir in your cooked diced chicken.

Pour chicken and vegetable mixture into either a deep pie dish, or a round casserole dish. I only use a pie crust on the top. I found this very cute chicken template at a kitchen supply store and they are only $3-4. It makes the cutest pies or pot pies, and it is a great treat for your family or friends. I got this bird template for my sister, and after I showed her, I put it in my bag....So Rhonda, I have your used template and it works great!

Last but not least, place your unbaked pie crust on top of your chicken and vegetables and fold over edges. Cut 3 slits in top of pie crust so that steam can escape.. I beat an egg with 1 Tablespoon of water and brush on top of my crust so it will get nice and golden brown. Bake for 30-35 minutes. Cool for 5-10 minutes before serving. Then enjoy!     Julie

May Charm Quilt

It's a new month and time for more quilts ... I'm behind on the scrap quilt so the charm quilt is getting posted first this month.  There is hope for summer as there is some green grass poking up in this picture.  I don't know if I am more excited about the quilt or the grass and the fact it was nice enough to actually take a photo outside.

May's charm quilt was made using another Moda fabric line called "Oh My" by Sanae.  I can't decide if the fabric has a retro or modern look but I wanted the quilt to actually have a vintage look so I used a pale yellow background fabric.  I made the pattern up myself (and had to have some input from my mother as to the layout when it came to the diagonal rows).

For the quilt back I used a dot rather than a floral with a darling fuchsia for binding.  And below you can see the floral pattern I quilted into the pinwheels. 

Happy May!

Carrot Cake

Drum Roll please .....



For Easter Sunday I, that would be me, Rhonda, made a two layer carrot cake for dessert!  Julie and I seem to have this continual blog battle as to cake baking (in case you haven't already noticed). 

It turned out pretty darn nice, it had lots of yummy nummy cream cheese frosting and I added a little

green glitter crystals for color.

Somebody in our house enjoyed it because a couple of days later it was all gone.