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Thursday, November 20, 2014

100 Blocks, Vol 10 BLOG TOUR & GIVEAWAY!!


***NOTE!***  This drawing has ENDED!

However, this post keeps on giving!  There are nearly 700 favorite holiday recipes posted in the comments section below.  Please give it a browse through -- you just might find something you have to make!

Thank you to my readers for providing such yummy inspiration for the kitchen!


100 blocks.

10 VOLUMES of 100 blocks.

That’s 1,000 blocks!!!!!

That’s also 1,000 blocks that will work with each other in many combinations because they all finish at 12”.

Is this something to be excited about?

Oh yes!!

Welcome to my blog for this stop on Quiltmaker’s Blog Hop for 100 Blocks, vol 10.  This is my 9th consecutive volume, and I'm always so jazzed to be included.

Hopefully you have been visiting all of the sites featured, and discovering new people, new places, new blogs from designers you weren't familiar with before, as well as visiting some of your favorites.

What?  You haven’t been?  Check out Quiltmaker’s blog Quilty Pleasures and see just what is up!

I’m really excited to present to you my block, Something Blue!


somethingblue

Blue is my favorite color, and I love combining many shades of blue together.

This block was designed while I was at my friend Irene’s house in San Antonio, during the time that I was doing my taping for The Quilt Show with Alex Anderson & Ricky Tims.  Let’s just say that my life got away from me, and deadlines crept up and I didn’t know how to get it all done, but my friend came to my rescue, giving me free reign over her scrap stash and use of her sewing machine, and I got my block mailed in just in time!

I love to combine string pieced units with traditional piecing.  I think the effect is dynamic, not to mention extra fun, and proves that you can never throw away anything as long as it still has room for a seam allowance.

I named this Something Blue, mostly because I didn’t know what else to call it – but it certainly came from Something Borrowed.

You can find my block on page 57 of 100 Blocks, vol 10.

Quiltville isn't  just my blog, it’s a place to gather!  A treasure trove of references, a fun place where I share my life by posting at LEAST once a day about my travels as I lecture and teach, often times more if I have something to say, and I always have something to say.

If this is your first visit here I want to welcome you. Take a look around.  You’ll find many items of interest up in the tabs at the top of the blog including free patterns, links to my Addicted to Scraps column, Tips & Techniques, Recipes, info on vintage sewing machines ((my huge passion!)) and even future trips for Quilters that I am escorting!

You didn’t know about my Addicted to Scraps column??

In every issue of Quiltmaker Magazine I host a column dedicated to helping you use various aspects of your scrap stash and putting them to good use.  One block pattern in every issue, along with a possible block setting for turning that block into a fabulous quilt.

I also broadcast  Quilt-Cam by streaming live video from my basement studio.  You can sew along with me!  Want more info? Click the Quilt-Cam tab at the top of the blog.  The Archives are there.  Click one, find the embedded screen and sit a spell.  It’s a lot of fun.

Another not-to-miss thing we do is our free “Reader Appreciation” mystery quilt once a year, and guess what?  It’s JUST ABOUT TO START!  Our first clue for Grand Illusion goes live the day after Thanksgiving, Friday, Nov 28th!  Want to know more?  Click the Grand Illusion Mystery tab at the top of the blog.  I hope you’ll join us!  There is no list to join, you just come here on Fridays between Thanksgiving and New Years to print your clues.  We have a really great time sharing during mystery time!


Let’s Offer up a Giveaway!

No, Let’s offer up THREE Giveaways!!

One lucky winner will receive a copy of 100 blocks from the offices of Quiltmaker Magazine!

Another lucky winner will receive a signed  copy of 100 blocks from MY STUDIO!

And a THIRD grand prize winner will receive:

20141118_180819

  • Signed copy of 100 blocks, vol 10!
  • Signed copy of Quiltmaker Jan/Feb 2015!
  • TWO Kaleidogrpah Pattern Design tools!
Kaleidograph Pattern Design tools—the perfect TOOL for Quilters! Every pattern of the Kaleidograph is a quilt pattern in miniature and the billions of geometric designs that can be made with them are an inexhaustible tool for quilters today.  Find out more HERE.

The Jan/Feb 2015 issue of Quiltmaker features the following fun block in my Addicted to Scraps Column:

20141118_191512

Pinwheel Fancy!

I love this block and can’t wait to turn it into a real quilt!

Wow.  That’s a lot to take in!  But let’s do it!

Leave me a comment below along with your favorite Holiday recipe. Appetizer, main dish, side dish, dessert--it's all good!  Recipes on what to do with LEFTOVERS are even better!

Yes, please take the time to put the recipe in the comments section!

Please don’t be a party pooper…participate!  Don’t want to type it out?  Do a recipe search and copy/paste it.

Only those who post recipes will be eligible for the drawing.  You want to WIN something?  GIVE something!

MAKE IT FUN!

I will be drawing our winner on Sunday, Nov 23rd when I am back from teaching in Indiana.  I will post the recipes of our winners drawn by random number generator in the winning post!

Now for the small print.

Leave your comment in the comments section below on this post only. Not the guest book, not face book, not email.

I will be using the random number generator to draw our lucky winner.  If you are signing as anonymous, please leave your name and email address or we will have to draw again if we cannot contact you.  That also goes for those of you who don’t show your email address in your blogger or google profile.  No contact, no win! If you are in doubt, leave your name and email address.

If you are reading this post after clicking a link in facebook or some blog reader services, you need to open this page in a new browser window so you are directly on my original blog entry to be able to leave your comment.

On a mobile device?? It may be better to just come to a real computer to leave your comment.

Good luck!


Click Here to like our Quiltville Friends Page on Facebook for more fun!

Click Here to join our sister group, Quiltville's Open Studio on Facebook, a place to Sew, Share & Grow!!

683 comments:

  1. Friends who give scraps are the BEST friends!! I just made this the other night and loved it. Not holiday, but great crockpot!! It's Sweet Potato Chicken Chili. Enjoy!!

    http://www.tasteofhome.com/recipes/slow-cooker-chicken---sweet-potato-chili

    ReplyDelete
  2. Anonymous10:51 AM EST

    Church Ladies Dressing

    2 loaves bread, toasted
    2 eggs
    1 can condensed milk
    2 apples chopped, not peeled
    1/2 lb ground beef
    1 t sage
    1 can chicken stock
    1 med onion chopped
    1 stock celery,chopped
    1/4 lb ground pork
    Salt to taste
    Break bread, warm milk and chicken stock and pour over bread. Brown and drain meats. Add rest of ingredients. Bake 350 degrees until veg are done, tender. Approx 45 minutes?

    ReplyDelete
  3. My favorite holiday recipe is only eaten by ME as it was the first thing I found that my grandson James would not eat! It is so simple:
    1 bag of cranberries
    1 jar orange marmolade
    Sugar to taste
    Bake at 325 until cranberries have burst and enjoy!

    Usually have to find a small bag of cranberries or am eating it for 2 weeks! But, have frozen it and had again for Christmas.

    If you are a cranberry lover, ENJOY!

    ReplyDelete
  4. Yikes --- there are some really great recipes here, and I've only had time to read a few! The gift of a cookbook. Mine is a family favorite, using that leftover Thanksgiving turkey or chicken.
    TURKEY HASH
    Saute in butter:
    1 med onion, diced
    1/2 c. chopped green pepper
    1/2 c. chopped celery
    Add:
    2 c. cooked, chopped turkey
    2 c. chicken broth
    1/2 c. uncooked rice (not quick cook)
    mushrooms (can use a small can, drained)
    Cook for ten minutes
    Pour into a buttered casserole dish. Pour 1/2 c. half and half over the top (I use milk). Cover and bake in a 300 degree oven for 1 hour.
    I really enjoy adding string blocks to my quilts.

    ReplyDelete
  5. Anonymous10:55 AM EST

    Hi Bonnie!! This is my daughters recipe we make every thanksgiving. It is a family favorite…even the little kids like it because of the marshmallow I think.
    Cranberry Salad
    i pkg cranberries (12 0z)
    3/4c. sugar
    1 8 oz. can crushed pineapple
    i bag small marshmallow
    1/2 pint whipped cream
    Grind cranberries in a food processor, add drained pineapple. Refrigerate over night. Add sugar, whipped cream that has been whipped. Add marshmallows just before serving.
    Sheila Roberts
    srrobert42@yahoo.com

    ReplyDelete
  6. Bonnie, blue and yellow are one of my favorite color combos, so immediately, your block appealed to me! A favorite holiday recipe? A manly cheese ball!!! 2 8-oz pkgs of cream cheese (softened), 1 cup cheddar cheese, 1/4 cup bacon bits (or real bacon, cooked and chopped), 4 green onions, grated fine, 1/2 tsp each garlic, Italian, and paprika seasonings, a hearty dash of Tabasco sauce, 1 c. of finely chopped pecans-divided. Mix all ingredients (except pecans) until well combined. Divide into two halves. Shape into whatever shape appeals to you and press with pecans. Wrap in saran and chill for at least 2 hours. Overnight maximizes the flavors! :)

    Are you have trouble with comments? The 'robot' thing took me by surprise!

    ReplyDelete
  7. I was right, when I picked out your block on the cover! At our house there isn't a holiday or special occasion that doesn't have my spinach dip. Which started out as the Knorr recipe found here: http://www.knorr.com/recipes/detail/9278/1/knorr-spinach-dip

    But now is tweaked and made to our tastes with the following recipe. Ingredients
    1 20 ox bag frozen chopped spinach, thawed and squeezed dry
    1 container (16 oz.) sour cream
    1 cup Hellmann's® or Best Foods® Real Mayonnaise
    1 package Knorr® Vegetable recipe mix
    A couple large dashes of Worchester Sauce, low sodium soy sauce, and Tabasco (smaller than other 2) and about a tablespoon of lemon juice. (I don’t measure these, just to taste.)
    Directions
    1.Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

    ReplyDelete
  8. Love this Giveaway. It is AWESOME!
    Just made this recipe today with fresh Cranberries I got on Cape Cod right straight from the cranberry bog. Made mine in a Bundt Pan and cooked 1 hour. Awesome.

    CRANBERRY BREAD

    Ingredients
    2 cups fresh cranberries or 2 cups frozen cranberries, chopped
    1 2/3 cups sugar
    2/3 cup vegetable oil
    1/2 cup milk
    2 teaspoons grated lemons or 2 teaspoons grated orange rind
    2 teaspoons vanilla
    4 eggs
    3 cups all-purpose flour
    1/2 cup coarsely chopped walnuts or 1/2 cup coarsely chopped pecans
    4 teaspoons baking powder
    1 teaspoon salt
    Directions
    Heat oven to 350º.
    Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
    Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
    Stir in remaining ingredients.
    Pour into pans.
    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
    Cool 10 minutes.
    Loosen sides of loaves from pans; remove from pans.
    Cool completely on wire rack before slicing.
    Store tightly wrapped in refrigerator up to 1 week.

    ReplyDelete
  9. Hi! Thanks for the generous give-away. We are doing weight watchers and have loved this cake for fall.

    Spice Cake.

    1 Spice cake, dry mix.
    1 15-16oz. can of pumpkin (Not pie filling)

    Mix together with about 1/3 cup water. Bake in a 9 X 13" pan at 350 degrees for 30-35 minutes. we cut it in 12 generous pieces with a serving of reddi-whip whipped cream for a great craving crusher dessert! We count it as 5 points plus/serving.

    ReplyDelete
  10. Love your block (blue and yellow are so pretty together)!! Here's an easy recipe for the busy holidays :)

    Raw Shredded Brussels Sprouts with Lemon and Oil

    Ingredients:
    6 oz brussels sprouts, washed
    2 tbsp olive oil
    drop of apple cider vinegar
    juice of 1 large lemon and small lime
    kosher salt and fresh cracked pepper, to taste

    Directions:
    With a large sharp knife, trim off the stems, cut the brussels in half lengthwise, then place cut side down on the board and finely shred the sprouts.
    Place in a large bowl and toss with olive oil, lemon & lime juice, apple cider vinegar, salt and pepper to taste. Serves 4

    ReplyDelete
  11. Anonymous11:09 AM EST

    Our store doesn't have the Volume 10 yet and I'm getting very antsy! Favorite recipe is: Unbelievable Peanut Butter Cookies
    1 cup creamy orunchy peanut butter
    1 cup white sugar
    1 egg
    1 tsp. vanilla
    Mix, drop by teaspoon, criss cross with floured fork, bake at 325 for 13 minutes. (Yes, this does work and they are good. Cookie exchange recipe. Have been using it for years.) Happy Turkey Day! Laura V. ninepatch@hotmail.com

    ReplyDelete
  12. Thank for the chance to win...

    Watergate Salad

    1 3.4 ounce package instant pistachio pudding
    1 8 ounce can crushed pineapple with juice
    1 cup mini marshmallows
    1/2 cup chopped walnuts
    1/2 (8 ounce frozen whipped topping thawed.

    In a large bowl mix together pudding mix, pineapple with juice marshmallows and nuts. fold in whipped topping serves 8

    this is good with turkey sandwiches the next day!!
    drhodes9@cox.net

    ReplyDelete
  13. Great Give Away. I hope my post doesn't show up twice. I think I went from Facebook first time.
    Just found this recipe for cranberry bread made from FRESH cranberries. Had some I just got at Cape Cod straight from the bog. It is yummy.

    CRANBERRY BREAD

    Ingredients
    2 cups fresh cranberries or 2 cups frozen cranberries, chopped
    1 2/3 cups sugar
    2/3 cup vegetable oil
    1/2 cup milk
    2 teaspoons grated lemons or 2 teaspoons grated orange rind
    2 teaspoons vanilla
    4 eggs
    3 cups all-purpose flour
    1/2 cup coarsely chopped walnuts or 1/2 cup coarsely chopped pecans
    4 teaspoons baking powder
    1 teaspoon salt
    Directions
    Heat oven to 350º.
    Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
    Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
    Stir in remaining ingredients.
    Pour into pans.
    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
    Cool 10 minutes.
    Loosen sides of loaves from pans; remove from pans.
    Cool completely on wire rack before slicing.
    Store tightly wrapped in refrigerator up to 1 week.

    ReplyDelete
  14. I'm not much of a cook and usually work at the hospital on Thanksgiving so I started taking in a breakfast dish to share.
    Knickerbocker quiche
    4-6 slices cubed bread
    1.5 cups lightly cooked chopped broccoli
    1 cup grated cheddar cheese
    1 cup grated Monterey jack
    thyme, tarragon, salt and pepper to taste.
    8 eggs and 2 cups of milk
    grease 9 x 12 pan. cube bread to cover bottom of pan. cover with lightly cooked broccoli. cover with the chees. sprinkle seasonings.
    mix together the eggs and milk and pour over the other ingredients.
    Bake at 350 for 30-40 minutes.
    Happy Thanksgiving!

    ReplyDelete
  15. Bonnie has done it again! Sharing, fun recipes, quilty things...woohoo, thanks girl!!!
    EASIEST CAKE EVER: one box cake mix & one can soda pop! That's it. No egg, oil, water...nothing, but a pan. Mix the soda pop & cake mix well, pour into greased 9x13 pan, bake according to cake mix directions.
    Some good combination: chocolate & Dr Pepper or Coke, lemon & 7-up, yellow & orange, strawberry & strawberry. Be creative. If you want to really "fancy it up" after baking, top with any of these: fruit,pie filling, cool whip, nuts,,...use your imagination & everyone will be very impressed!

    ReplyDelete
  16. Anonymous11:18 AM EST

    Laura V.
    ninepatch@hotmail.com

    Unbelievable Peanut Butter Cookies

    1 cup creamy or crunchy peanut butter

    1 cup white sugar

    1 egg

    1 tsp. vanilla

    Mix all ingredients, drop by teaspoon on cookie sheet, criss cross with floured fork. Bake at 325 for 13 minutes.

    Have used this for many years. From a library cookie exchange cook book.

    Waiting for our local store to get Volume 10 in and I'm really getting antsy!

    Have a great Thanksgiving!

    ReplyDelete
  17. An awesome idea Bonnie. Here's my recipe for using up all the blackberries we have in this part of the world.

    BLACKBERY PUDDING CAKE

    4 cups blackberries sprinkled with about 3/4 cup of sugar
    Batter;
    ½ cup sugar ½ tsp. Salt
    1/3 cup marg 1 cup flour
    1 egg 1 tsp. Baking powder
    1 tsp. Vanilla 1/3 cup milk

    Preheat oven to 375 F. Butter 9" pan. Spread sugared fruit on botton of pan. Cream butter, sugar. Beat in egg and vanilla. Add dry ingredients alternately with milk. Spoon over berries. Bake for 30 - 35 minutes until light brown and springy. Serve warm with ice cream. Enjoy!

    ReplyDelete
  18. Love Pumpkin fudge and your books.Thanks for all you do

    ReplyDelete

  19. Ingredients
    Sauce:
    3 medium poblano peppers, seeded and stemmed, chopped
    1 cup chicken stock
    2 cloves garlic, chopped
    1 small onion, chopped
    A small handful fresh cilantro leaves, plus a few leaves for garnishing
    Salt and freshly ground black pepper
    3 tablespoons butter
    2 tablespoons flour
    1 cup milk
    1/2 cup heavy cream or Mexican crema
    Casserole:
    2 tablespoons EVOO
    3 tablespoons butter
    12 ounces sliced button or crimini mushrooms
    2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
    2 shallots or 1 small red onion, chopped
    4 to 5 cups chopped cooked turkey meat
    1 cup chicken stock
    Six 8-inch flour tortillas
    2 1/2 cups shredded Monterey Jack or Cheddar
    1 1/2 cups shredded Manchego cheese


    Directions

    For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.

    For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.

    Char the tortillas over an open flame on a gas burner, or in dry skillet.

    Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated

    ReplyDelete
  20. Dawn Eckrich11:32 AM EST

    Hello Bonnie,

    Here a family favorite - Enjoy!

    Dawn Eckrich, Iowa City, IA

    Caesar Salad

    1 head Romaine lettuce
    head lettuce as desired
    4-5 fresh mushrooms (sliced)
    2 hard boiled eggs, peeled and chopped
    2-3 bunches fresh green onions, chopped
    salt & pepper, garlic powder to taste
    Parmesan cheese (sprinkled last)

    Mix all ingredients. Add salt, pepper and garlic powder to taste. Cheese is sprinkled over top at last after dressing has been added.

    Oil & Vinegar Dressing

    1 t salt
    1/4 t dried mustard
    1/8 t pepper
    few drops Worcestershire sauce
    3 T vinegar
    6 T oil
    1 T lemon juice

    Mix all ingredients, pour on salad and toss just before serving.

    Mix all ingredients together.




    ReplyDelete
  21. Good Heavens! Proof that quilters are great cooks! I just wish I wasn't the 200 and something commenter - it's all too yummy! Get your T-day breakfast made up in advance and they will stay off your back - Ha! I make a crockpot of steel cut oatmeal. 2 cups of steel cut oats and 4 cups of water. Cook on low for 4 hours or until most of the water is absorbed. I put it in the fridge and they can microwave it and doctor it to their hearts content! My fav is apple pie a la mode! A big spoon full of canned apple pie filling, a sprinkle with the cinnamon+sugar shaker and cream! Or blueberry with maple syrup or....whatever!

    I also make a super easy potato casserole:
    INGREDIENTS:
    1 (2 pound) package frozen hash brown
    potatoes, thawed
    1/2 cup melted butter or 1 lb. of pork sausage
    1 (10.75 ounce) can condensed cream
    of chicken soup
    1 (8 ounce) container sour cream
    1 bunch chopped green onions
    2 cups shredded Cheddar cheese
    1 teaspoon salt, optional
    1/4 teaspoon ground black pepper, optional

    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine hash browns, 1/2 cup melted butter or sausage, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
    3. Bake in preheated oven for 40 minutes.

    ReplyDelete
  22. LIBBY'S® FAMOUS PUMPKIN PIE (more spicy)

    INGREDIENTS

    1 1/2 cup granulated sugar
    2 teaspoon ground cinnamon
    1 teaspoon salt
    2 teaspoon ground ginger
    2 teaspoon ground cloves
    2 teaspoon of nutmeg
    4 ex-large eggs
    1 can (29 oz.- big can) LIBBY'S® 100% Pure Pumpkin (not pumpkin pie mix)
    2 cans (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
    2 unbaked 10-inch (THE BIGGEST YOU CAN FIND) deep-dish pie shell, graham cracker shell-taste better
    Whipped cream (optional)

    INSTRUCTIONS

    Dump everything into a big bowl and mix.

    POUR into 2 pie shells, fill to just below rim (extra into a glass baking bowl (taste good without crust). Put onto to a baking tray and into the oven.

    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Enjoy! :)

    ReplyDelete
  23. Bonnie! Thank you for all you do!!
    Pumpkin Dump Cake

    Ingredients:

    1 large can of pumpkin (29 oz.)
    1 can (12 oz.) evaporated milk (just plain, not sweetened)
    3 eggs
    1-1/4 C. sugar
    1 tsp. salt
    1 TBSP. cinnamon
    1 yellow or white cake mix
    1/2 C. (1 stick) butter, melted
    sliced almonds (optional)
    1 or 2 spoonful's sugar (for sprinkling)
    Lots of whipped cream for topping

    Directions:

    Mix together the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large mixing bowl. Pour into 1 large cake pan (9x13 or a similar dimension).
    Sprinkle the cake mix over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Be generous with your poking. Melt the butter and pour evenly on top of the dry cake mix. Top with sliced almonds, if you like, and then sprinkle 1 or 2 spoonful's of sugar over the top of the butter.
    Bake at 350 for 40-50 minutes until the top is nice and brown. Check on it often, it may need more or less time depending on the pan you use. The thicker the pumpkin mixture, the more time it will need to cook. If the crumble starts to burn, but the middle is still liquidy, cover with aluminum foil.
    Top with lots of whipped cream.

    It is tasty when it is hot from the oven, but it is even better cold a day later (just like pumpkin pie).

    Recipe printed from ediblexperiments.blogspot.com

    Barb Bee
    b2001bee@msn.com

    ReplyDelete
  24. I love your contests!
    Our favorite holiday dish is called Favorite Appetite. One of my kids called it that when they were little and it has stuck.
    It is a big bowl of cut up fruit, sometimes with the addition of a can of fruit cocktail. Fresh made whipped cream is put over the top (lots of it!) and then maraschino cherries to decorate.
    Elaine taylor
    etaylor515@gmail.com

    ReplyDelete
  25. Yay! A give away and recipe exchange! Perfect Combo!

    Pollo Florentine Pizza

    For left over turkey (or chicken any time of the year)

    Pizza dough from store or make your own

    Jar of alfredo sauce

    Frozen chopped spinach, defrosted and wrung dry

    Mozz. cheese.

    Garlic salt and a pinch of nutmeg

    Stretch out pizza dough onto sheet pan. Spread a layer of alfredo sauce over dough. Add diced turkey, defrosted spinach, sprinkle on the nutmeg. Top with mozz cheese. Sprinkle on some garlic salt. Bake at 400 for 20 min or until pizza dough is baked through.

    ReplyDelete
  26. Ingredients
    8 ounces bacon
    Salt
    5 cups small broccoli florets
    1 cup mayonnaise
    1 tablespoon cider vinegar
    1/3 cup chopped onion
    1/4 cup sugar

    Directions
    Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.


    In a mixing bowl, combine the mayonnaise, vinegar, onion, and sugar . Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

    Just before servings, fold in the bacon pieces. Serve immediately.

    ReplyDelete
  27. Hi Bonnie, wishing all my American family and friends a Happy Thanksgiving. Enjoy...Leftover Turkey Pancake/Fritter
    3 cups grated raw potato (soaked in cold water and then squeezed dry), 3 eggs, 2 cups finally chopped cooked turkey, 1 T flour, 1/2 tsp salt. Stir together and fry up til a nice golden brown. Serve warm (or cold) with sour cream and cranberry sauce. Made small medallion size make great canapés.

    ReplyDelete
  28. I love Watergate Salad. Instead of typing it all out, the link below is the recipe I use all the time. We will substitute the can of pineapple with can of mix fruits sometimes.

    http://allrecipes.com/Recipe/Watergate-Salad/

    Congrats!

    ReplyDelete
  29. Fave holiday recipe:

    Peppers and Pecan dip

    Peppers - yellow, red. orange (makes a colourful presentation)
    6 spring onions
    1/2 cup of Mayo
    1/2 bag shredded nacho cheese
    additional nacho spices (optional)
    Pecan halves
    Red Pepper Jelly (Or green, whichever you can find)

    Cut up 1 yellow, 1 red, 1 orange pepper into 1/2" by 1/4" chunks. Slice 5-6 spring onions. Mix 1/2 cup mayo/miracle whip (or greek yoghurt, sour cream, etc) with pre-shredded nacho cheese (about half a bag), then mix with peppers/onions (add more spices if you like spicey - I married the reason for Extra-mild salsa).
    Take a large, flat tray/plate and spread out a package of pecan halves (or we just mix in pecan pieces for at home use). Spread the veg/cheese mixture over top of the pecan halves, garnish with a drizzle of melted red pepper jelly.
    Serve with scoops corn chips, or crackers, etc.
    As I said, we don't go for presentation for home snacking, so we just mix it all up and serve in a bowl. The plated version makes it easier for many folks to access it.

    ReplyDelete
  30. Hi Bonnie! I love Something Blue! Favorite combination of blue and yellow :)

    Pumpkin Dip - A perfect Fall Dip

    16 oz tub Cool Whip
    3 small boxes instant vanilla pudding
    1 - 15 oz can of pumpkin
    Dash Pumpkin Pie Spice

    Mix the Cool Whip, pudding mix (dry mix only), and pumpkin and then add a dash of pumpkin pie spice. Serve with apples, 'Nilla wafers, pretzels, or graham crackers (or whatever else sounds good!)

    Thanks for all you do for us!
    Luci
    jeffandluci@cox.net

    ReplyDelete
  31. Congrats on your block. I got this from my mother-in-law who was German.
    Kartoffel with Klosze
    Cook 4 medium size potatoes (cut in 1 inch cubes) in about 8 to 10 cups water add salt. When almost tender drop in by teaspoon the Klosze which are missed as follows:
    3 C. flour
    1/2 tsp. salt
    2 eggs, beaten
    1/4 tsp. baking powder
    Sift flour, salt, and baking powder together. Add eggs and enough milk to make a soft dough, mix well. Drop by teaspoon in boiling water with potatoes. When Klosze come to the top (5 to 8 minutes) they are done. Drain.
    Brown 1/2 to 1 cup diced onion in 2 tablespoons butter. Add 1/2 cut cream. Pour over Kartoffel and Klosze. Serves 4 to 6

    ReplyDelete
  32. Anonymous11:48 AM EST

    This recipe is actually called TURKEY CARCASS SOUP!

    After you have sliced and dined on your turkey and then picked it apart for Turkey Salad, boil the carcass with a quartered onion and 2 bay leaves for about an hour. Let cool and then strain the liquid into a stock pot leaving the onion, bay leaves and carcass in strainer. Pick every bit of turkey off bones and throw into pot. Throw the rest away. Add frozen mixed vegetables and boil about 15 minutes. Add noodles, rice, barley, lentils, whatever you like and cook until done. Sometimes I add chicken bouillon, salt, pepper, basil, oregano, or whatever you like, to taste. A can of tomatoes is good thrown in!
    It is yummy but the name is less than appetizing!

    Mary Bell
    frankbell74@hotmail.com

    ReplyDelete
  33. What a great giveaway....this is the go to favorite dessert.....

    Gooey Almond Cake

    3/4 cup butter melted. Serves 6-8
    11/2 cup sugar
    2 eggs
    2 tsp. Almond extract
    1/2 tsp vanilla
    Pinch salt
    11/2 cups flour

    Mix melted butter & sugar together until well blended
    Add eggs one at a time
    Add extracts and salt
    mix in flour 1/2 cup at a time
    Pour into a well greased 8 inch round pan
    Sprinkle lightly with sugar and sliced Almonds
    Bake at 375-350 for 25-30 minutes
    The shorter the baking time the gooier the cake

    If made In high altitude put oven at 375

    ReplyDelete
  34. I'm not much of a cook but I'd still love to win your giveaway...

    ReplyDelete
  35. These are easy and very good.

    Kahlua Candied Yams

    4 yams, cooked (or one 1-pound, 3-ounce can)
    1/4 cup margarine or butter
    1/3 cup brown sugar, firmly packed
    1/4 cup Kahlua

    To cook yams, boil in a large saucepan until tender but still firm. Remove from pan and cool slightly. Peel. Cut yams into serving-size pieces.

    In a heavy skillet, melt margarine with sugar. Add Kahlua and cook 1 minute. Add yams, and turn until brown on all sides. Cover. Reduce heat and cook about 15 minutes. Turn yams once more before serving.

    ReplyDelete
  36. I just love the color blue so I am totally impressed with your block. You are so generous with your giveaways also. I don't know if everyone realizes this but you have given us a very cherished collection of recipes. If this is something that I can help contribute to and give something in return, I am totally in favor of it. So, thank you for being a part of this Blog Hop, the chance to win your giveaways and all of the recipes that will be remembered as days go by.

    Slow Cooker Stuffing

    This recipe comes in handy when you run out of oven space at a family gathering. Yield: 10-12 servings.

    l cup butter
    2 cups chopped celery
    1 cup chopped onion
    1 teaspoon poultry seasoning
    1 1/2 teaspoons ground sage
    1/2 teaspoon pepper
    1 1/2 teaspoons salt
    1 teaspoon ground thyme
    2 eggs, beaten
    4 cups chicken broth
    12 cups dry bread crumbs

    Mix butter, celery, onion, spices, eggs and broth together. Add crumbs, stir to blend. Cook in slow cooker on high for 45 minutes. reduce heat to low for 6 hours.


    Sandi Timmons
    sandit1@sbcglobal.net

    ReplyDelete
  37. Anonymous11:54 AM EST

    Hi Bonnie, love your block - lost my 'quilt mojo' a little - maybe 100 Blocks would bring it home.....Chris (caney@telus.net)


    Turkey Casserole

    3 cups cooked turkey, cubed
    1 ½ cups cooked rice
    2 cups sliced celery
    1 medium onion chopped
    1 ½ cups frozen peas
    1 ½ cups mayonnaise
    3 tablespoons lemon juice
    1 teaspoon salt
    ½ teaspoon pepper
    ¼ cup butter
    1/3 cup flour
    3 cups chicken broth
    1 cup toasted slivered almonds

    - combine turkey, rice, celery, onions and peas
    - add mayonnaise, lemon juice, salt and pepper
    - melt butter, stir in flour, cook for 1 minute and remove from heat, stir in broth and return to cook until thickened and smooth
    - combine sauce with other ingredients in large casserole pan
    - sprinkle with almonds
    - cover and bake at 350 degrees for 45 minutes or until cooked through

    ReplyDelete
  38. Hi Bonnie,

    I love your block! I'm especially jazzed about it because I have a stack of string blocks already made, just waiting for a reason to become something great. This is it! Can't wait to get my hands on a copy so I can get crackin'!

    Here's my go-to recipe for the holidays. I include a bag in each goodie box I gift each year.

    Barking Crackers

    Soda crackers
    2 sticks butter
    1 c. brown sugar
    12 oz. chocolate chips
    1 or 2 c. nuts or sprinkles


    Heat oven to 400 degrees.
    Cover bottom of a cookie sheet or jelly roll pan with soda crackers.

    Melt 2 sticks of butter and brown sugar in pan on stove. Boil for 5 minutes. Pour over soda crackers. Bake in oven for 8 minutes.

    Remove from oven and sprinkle with chocolate chips. Spread evenly (return to warm oven, if necessary). Top with nuts or sprinkles. Put into refrigerator. Break up when completely cool. Store in refrigerator.

    ReplyDelete
  39. Hi Bonnie,

    I love your block! I'm especially jazzed about it because I have a stack of string blocks already made, just waiting for a reason to become something great. This is it! Can't wait to get my hands on a copy so I can get crackin'!

    Here's my go-to recipe for the holidays. I include a bag in each goodie box I gift each year.

    Barking Crackers

    Soda crackers
    2 sticks butter
    1 c. brown sugar
    12 oz. chocolate chips
    1 or 2 c. nuts or sprinkles


    Heat oven to 400 degrees.
    Cover bottom of a cookie sheet or jelly roll pan with soda crackers.

    Melt 2 sticks of butter and brown sugar in pan on stove. Boil for 5 minutes. Pour over soda crackers. Bake in oven for 8 minutes.

    Remove from oven and sprinkle with chocolate chips. Spread evenly (return to warm oven, if necessary). Top with nuts or sprinkles. Put into refrigerator. Break up when completely cool. Store in refrigerator.

    ReplyDelete
  40. Hi Bonnie...my fav recipe thats quick and tasty: Hot Crackers

    1 box soda crackers (you can use whole wheat but plain ole crackers are great)

    1 1/3 cup canola oil

    1 Pkg dry Hidden Valley Ranch dressing mix

    1-2 T. hot pepper flakes

    Combine oil, ranch dressing mix, and pepper flakes. Pour over crackers (already in a square cracker jar or leak proof container.

    Turn jar ¼ turn every hour of so until oil is absorbed…
    Laurie laurie dot wildflowers at g mail dot com

    ReplyDelete
  41. Not being American, I don't cook for Thanksgiving, but this is a favourite festive recipe for a VERY impressive-looking roast, which is actually VERY easy to do - and it is ALL ready before your guests arrive.

    You need at least a 2lb (1kg) joint of pork or lamb, with a STRAIGHT bone - leg or shoulder. Season with salt, pepper and herbs and roast in the oven on a deep metal tray THE NIGHT BEFORE THE PARTY. Add some peeled onions and garlic cloves in the tray to roast alongside, cut the onions in half, or in quarters if they are very big.

    When it has cooked, take it out and let it all cool down - easiest is to come back to it the next morning. Scrape out all the fat, gelatine, herbs and juices, add a little margarine or butter and make it all into pastry - you will need 50% more flour than fat, by weight. Take the cold roast and carefully cut around the bone and slide it out. Fill up the void with the roasted onions and garlic. Wrap the whole roast up in the pastry, making a few flowers or leaves if you like, and pop it all in the fridge. Put it in the oven before your guests arrive and switch it on as they ring the doorbell, the meat will warm up as the pastry cooks - about 30 minutes. Slice right through the whole thing and impress your guests!

    Stephen du Toit

    ReplyDelete
  42. Anonymous12:07 PM EST

    Love your blog Bonnie, would love to win any of the prizes. My favourite dessert recipe is Cherry Berries in a cloud. Make it for every holiday. http://allrecipes.com/recipe/cherry-berries-on-a-cloud-2/

    gwendenluck@yahoo.com

    ReplyDelete
  43. Bonnie, This is my first mystery quilt for your blog. Cannot wait. Here is a dish my family wants on all holidays. Homemade Chicken Noodle soup. I do not have a traditional written down recipe. Looked online, didn't see any that would work. Did my best at writing it down, for the smallest amount. Usually use 6-8 eggs and 2-3 chickens.

    Homemade Chicken Noodle Soup.
    1 whole chicken, cut up.
    2 eggs
    1 teas salt
    up to 2 cups flour
    salt and pepper to taste or choice of seasonings for cooking chicken
    Optional: Celery and Carrots.

    Instructions:
    Cooking chicken.
    Place cut up chicken, carrots and celery(optional) in large stockpot. Cover with water. Add seasoning to stockpot. I use salt, pepper, and home smoked and dried jalapeno pepper. Bring to boil, turn down to a simmer. While this is simmering make noodles.
    Making egg noodles.
    Crack eggs into bowl. Beat eggs with 1 teaspoon of salt, till they start to slightly thicken , about 5 min, by hand. Gradually add flour, till you have a very thick “blob”. Place this “blob” on a very well floured counter(surface). Shake more flour onto “blob” and start to roll out. Make sure and keep adding flour to top and bottom of the flour/egg “blob”. I roll my “blob”, now noodles, fairly thin. Not paper thin though. Now cut them, I use a pizza cutter. Anywhere from ¼ inch to ½ inch wide. Then 6-8 inches long. Mine are not uniform or pretty by any means. I scrape mine into a pile on the counter, mix with a small amount of flour so they do not stick together. Let them rest while you finish the chicken.
    Finishing.
    Make sure chicken is done. If done. Take chicken out of stockpot, leave stockpot on stove, on low. Let chicken cool slightly. Pick meat off bones. Throw bones out. Coarsely shred or chop chicken. Put back in stockpot. Once this is done. Turn heat up on stockpot, to a boil. Gradually add noodles. Making sure stock pot stays at a boil. Stirring occasionally while adding noodles. When all noodles added, if soup not thick enough add a little flour to thicken it up. Check flavor, add more salt and/or pepper if desired.
    Enjoy.
    Lea Henthorne
    henthorne@centurytel.net

    ReplyDelete
  44. This is the only way to make cranberries. So easy, so fresh, so delicious:

    Ingredients
    1 unpeeled orange, cut into eighths and seeded
    1 12-ounce package Fresh or Frozen Cranberries, rinsed and drained
    3/4-1 cup sugar ( I put in less, but you can follow your own tastebuds)

    Directions
    Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

    ReplyDelete
  45. Hi Bonnie, what a great idea to share recipes. I had the opportunity to meet you in San Diego. I think you are wonderful and are a breath of fresh air to the quilting world. The recipe below my mother makes every holiday and is always a favorite.

    CORN PUDDING
    2 cups fresh corn kernels (6 ears)
    1/3 cup flour
    1/2 cup sugar
    1-1/4 teaspoon salt
    1/8 teaspoon pepper
    2 cups whipping cream
    5 eggs
    2 tablespoons melted butter

    Combine corn, flour, sugar, salt and pepper; stir well. Combine remaining ingredients, mixing well; stir into corn mixture. Pour into a lightly greased 1-1/2 quart casserole. Place casserole in a pan of warm water. Bake at 350 degrees for 90 minutes or until knife inserted in center comes out clean.

    ReplyDelete
  46. Hi Bonnie, my favourite holiday recipe is mince meat tarts. Not too hard to make since there is lovely mince meat available in the stores. I add some grated apples and rum to the mix, spoon into tart shells and top with a small circle of pastry dough. Bake, add ice cream and enjoy!

    ReplyDelete
  47. Best queso ever!!!!
    1 pkg. cream cheese
    3/4 pkg. original Velveeta
    1 pkg. jalapeño Velveeta
    2 cans Rotel tomatoes w. chilis
    1 bunch chopped gr. onion
    Chopped fresh cilantro
    Juice of 1 lime

    Heat all ingredients together except cilantro & onions until melted. Add cilantro & onions just before serving.
    * Can also add browned hamburger or sausage to make it even more delicious!
    I would love to win a copy, thanks!

    ReplyDelete
  48. What a fun giveaway!

    Here's a very simple recipe I love, with just four ingredients, unless you make your own pesto:

    Scrub some russet (or other) potatoes, cut into 2" pieces and boil.
    Cook some pasta--farfalle is good
    Boil some green beans.
    Toss drained ingredients with pesto.
    Delicious hot or cold as leftovers.

    ReplyDelete
  49. Your are a taskmaster with the recipe requirement aren't you; but I Love your books, blog and column, Bonnie. Here's the Quaker oats oatmeal cookie recipe but I substitute Craisins for the raisins, add lotsa nuts and skimp on the sugar a bit.
    INGREDIENTS:
    1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
    3/4 Cup(s) firmly packed brown sugar
    1/2 Cup(s) granulated sugar
    2 Eggs
    1 Teaspoon(s) vanilla
    1-1/2 Cup(s) all-purpose flour
    1 Teaspoon(s) Baking Soda
    1 Teaspoon(s) ground cinnamon
    1/2 Teaspoon(s) salt (optional)
    3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    1 Cup(s) raisins

    ReplyDelete
  50. Anonymous12:25 PM EST

    Hi Bonnie, love all your books, quilts, blocks and blog.

    My favourite recipe is Salad Open Sandwich...
    Butter a slice of home-made bread with mayo.
    Cover with a layer of sliced cucumber, then tomato, avocado, left-over turkey or chicken and ham. Heap on a pile of shredded crispy lettuce. Decorate with swirls of mayo and top with slices of hard boiled egg and a small bunch of cress to finish.
    Eat with a knife and fork - there's no way you can pick up this sandwich!
    Grace in UK - gracebrown@aol.com

    ReplyDelete
  51. Anonymous12:34 PM EST

    One not everybody can get, from the Main Street Cafe in Disneyland, Anaheim! I asked and received:

    Loaded Baked Potato Cheese Soup
    Chef Oscar Martinez, November 2009

    4 lg russet potatoes, peeled and diced small
    4 medium red, not peeled, diced small
    6 oz (2 lg) stalks of celery, small dice
    6 oz (one or 2 carrots, I like the babies and put in lots)
    1 med yellow onion diced small
    2 oz unsalted butter (who cares, salt or unsalt!)
    1 lb bacon chopped 1 inch
    16 oz chick or veg stock
    32 oz heavy whipping cream (really!)
    2 oz flour (1/4 c)
    1 oz vegetable oil
    salt/pepper to taste
    medium cheddar and monterey jack shredded for garnish
    1. render the bacon with the oil and butter in a large stock pot. Do not allow it to burn
    2. Cook until crispy, remove and set aside on a paper towl, leaving all the fat in the pan. Add onions, carrots and celery, sweat until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond, about 5-7 min, stirring constantly. Add stock and half the bacon, season to taste.
    3.Turn the heat to med high, bring to a simmer, and then cook for 15 min until potatoes are tender. You can mash some of the potatoes for creamier texture. Add the cream and simmer for 5 more minutes.
    Garnish!
    this works well in a crockpot, if you cook the bacon first and then the rest in the crock pot for several hours. We love fresh mushrooms in it as well!
    Christmas Eve, with good crusty french bread, yum! oh, and a quilt and It's a Wonderful Life on the telly!

    Sharon in Colorado
    sschipper@usbr.gov

    ReplyDelete
  52. Hi Bonnie, I am so glad you are on the blog tour too. I love your blog and have followed for a couple years now. I can not wait for the mystery quilt again. My favorite holiday recipe is clam dip. My family loves it and I usually have to make a double batch.

    1 can minced clams
    1 pkg cream cheese softened
    1 16oz container or sour cream

    Open clams and drain them retaining the liquid. Rinse clams and pick out any sand left.
    Mix together the cream cheese and sour cream. Add the liquid of clams into mixture. I try to only pour it in until I see the grit at the bottom. I do not add that. Mix thoroughly until well blended. Add clams and fold in. Let sit in refrigerator for 4 hours while flavors mix. Serve with potato chips.

    Congrats on being chosen again for the magazine. How fun to see all the recipes.

    ReplyDelete
  53. Ruth C. Spchow77@gmail.com12:41 PM EST

    I need the latest issue! And my favorite holiday recipe is caramel puff corn. Yum.


    Ingredients:

    Servings:
    15
    Units: US | Metric
    1 (8 ounce) bag puff corn
    1 cup butter (do not substitute)
    1 cup brown sugar
    1/2 cup light corn syrup
    1 teaspoon baking soda
    Directions:

    1
    Place puff corn in a large roaster pan.
    2
    In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
    3
    Add the baking soda- this will cause the caramel mixture to foam up.
    4
    Stir well and remove from heat.
    5
    Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
    6
    Remove from oven, spread out onto wax paper to cool.

    ReplyDelete
  54. Anonymous12:42 PM EST

    Hi Bonnie, Can't wait for your return to NH!!

    Extra raw pie crust:
    What I love to do with the extra pieces is put on a layer of butter and then sprinkle with cinnamon & sugar and bake at 350 for a few minutes till pie crust is cooked.

    Christine
    Crafty-Woman@comcast.net

    ReplyDelete
  55. Anonymous12:45 PM EST

    This recipe is my son's favorite cookie--yumm!

    Pumpkin Doodles

    8 oz. softened, unsalted butter—beat on medium speed.
    Add: 1 ½ cups granulated sugar and ½ cup canned pumpkin. Beat until fluffy.
    Add: 1 tsp. cream of tartar, ½ tsp. salt and ½ tsp. baking soda. Mix well.
    Add: 2 tsp. vanilla extract and 1 large egg. Beat until well mixed.
    Add: 3 cups and 2 tablespoons all-purpose flour in two increments, beating until just incorporated into the dough.
    Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.

    Mix 1/3 cup granulated sugar, 1 tsp. pumpkin pie spice and 1 tsp. cinnamon to create coating. Remove half of dough from refrigerator and roll into 1 ½ inch balls. Roll balls in coating, covering all sides.

    Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture.


    My notes:

    I used a flatware-sized spoon to measure dough for the balls and baked them 10-11 minutes—this made about 60 cookies.

    One can of pumpkin will make three batches with a little pumpkin left over. When I make just one batch, I measure out the pumpkin for two more batches and freeze it in little sandwich baggies.

    Gina in Missouri

    ReplyDelete
  56. Thanks Bonnie for the giveaway!! Great idea to post recipes! This one can be used for breakfast or a snack with a nice hot beverage :)

    Cinnamon Apple Coffee Cake
    Ingredients
     
    1 3/4 cups sugar, **divided
    1/2 cup stick margarine, softened
    1 teaspoon vanilla extract
    6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
    2 large eggs
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    2 teaspoons ground cinnamon
    3 cups chopped peeled Rome apple (about 2 large)
    Cooking spray

    Preparation
    Preheat oven to 350°.
    Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
    Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
    Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
    Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan; just reduce the cooking time by 5 minutes.

    ReplyDelete
  57. Bonnie, I love the blue block! One of my favorite recipes came from my mother; its for a Shrimp Dip that we always have for family gatherings.
    1 8-oz pkg. cream cheese, softened
    1 t. instant onion flakes, reconstituted in a little hot water and drained
    1 can small shrimp, drained
    1 T. worchestershire sauce
    1/2 t. hot pepper sauce such as Tobasco, or to taste
    Mix all together and refrigerate, covered for several hours to blend the flavors. Bring to room temperature before serving with crackers or potato chips.

    ReplyDelete
  58. Thanks for chance to win. Family favorite a most get to gathers is what we call Mindy's Fruit Salad or 5 cup salad. Super simple. 1 cup miniature marshmallows 1 cup shredded coconut 1 cup well drained crushed pineapple 1 cup Mandarin orange drained 1 cup sour cream Mix all together. Chill

    ReplyDelete
  59. Here's my holiday recipe, requested by my family every holiday. Easy Chocolate Truffles:
    1 1/2 cups icing sugar
    1/2 c unsalted butter
    1/2 c cocoa
    1/3 c crushed almonds
    Cream butter, slowly add icing sugar and cocoa. Shape into balls. Roll in crushed almonds. Chill until time to serve. I sometimes put a dash of rum flavouring in and call them rum balls. Hope you have a good holiday time with your family.

    ReplyDelete
  60. Love the blog, love the magazine, love the recipes! This is a favorite candy recipe any time, but friends love to get a container of it as Christmas gifts. Enjoy!

    Aunt Emily's Soft Caramels
    Caramel recipe for buttery soft caramels that have been enjoyed for generations.

    10 min.
    prep time
    1:50
    total time
    72 caramels
    135 Ratings

    2 cups sugar
    1 cup firmly packed brown sugar
    1 cup Land O Lakes® Butter
    1 cup milk
    1 cup Land O Lakes® Heavy Whipping Cream
    1 cup light corn syrup
    1 teaspoon vanilla

    Butter 13x9-inch pan; set aside.

    Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.

    Continue cooking, 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.

    Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.

    Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.

    ReplyDelete
  61. Oh my, what a lot of wonderful sounding yummies! On Christmas Eve we have neighbours over and everyone always looks for these easy little roll ups.
    Just top a slice of black forest ham with some spreadable cream cheese and then place a spear of pickled asparagus on this and roll it up. At first we used to cut them into about 4 pieces... then next time halves... now everyone wants a whole one, Enjoy!
    I am definitely going to try your block, it looks great!

    ReplyDelete
  62. Oh, boy, I love both of those blocks. Especially pinwheel fantasy because it looks as though I could knock that out faster. But I also love the blue and yellow one with the string pieced centers. I was straightening my scrap saver system drawers (part of my 15 minute purge activity)and thought that I really need to start a string based project soon. Then **poof** the universe (through you, Bonnie) sent this block my way.

    We are known in St. Louis for originating gooey butter cake, and here is the version I make during this time of year:

    Pumpkin Gooey Butter Cake - From Paula Deen
    Cake:
    1 (18 1/4-oz.) package yellow cake mix
    1 egg
    1 stick butter, melted
    Filling:
    1 (8 oz.) package cream cheese, softened
    1 (15 oz.) can pumpkin
    3 eggs
    1 teaspoon vanilla
    1 stick butter, melted
    2 cups powdered sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9-inch pan (I used a 10-inch, deep-dish pie pan and I had to bake it longer.)
    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. (I baked the 10-inch pie pan for an hour and a half. The center should be set, not jiggly, but still soft.)
    Serve with a sprinkling of powdered sugar or whipped cream or vanilla ice cream. If you make this in a 9x13-inch pan, cut them into squares. This is a very, very rich dessert, so small squares would be just fine...and if you bake it in a pie pan, cut small wedges. Serves 16 in a 9x13 and 12 in a 10-inch pie pan.

    ReplyDelete
  63. Hi Bonnie, I love the blue block! One of my favorite recipes is for this Shrimp Dip. It is my Mom's recipe, always served at family gatherings.

    1 8-oz pkg. cream cheese, softened
    1 can tiny/small shrimp, drained
    1 t. dehydrated onion, reconstituted with a small amount of hot water and drained
    1 T. Worchestershire sauce
    1/2 t. hot pepper sauce, such as Tobasco, or to taste

    Mix all ingredients together and refrigerate, covered, several hours to blend flavors. Serve at room temperature with crackers or potato chips.

    ReplyDelete
  64. Anonymous1:08 PM EST

    Your block is awesome! Thanks so much for the chance to win these wonderful prizes!!! OK - my favorite holiday recipe is good ol' chocolate chip cookies the recipe is below. BUT - since Thanksgiving is next week-I love leftover turkey on toast with some mayo and a bit of salt-yum!! ;)

    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) butter
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 cups (12-oz. pkg.) chocolate chips
    • 1 cup chopped nuts
    Instructions
    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    Debby E
    samtaylorcjsmimi (at) yahoo (dot) com

    ReplyDelete
  65. Ginny Andersen1:13 PM EST

    It was a wonderful day when I found you, Bonnie, another fan of scraps, "crumbs", and strings, who also knew how to create with them with flair.
    This recipe is for rhubarb lovers, who cut and freeze in the spring, as I do, so they can have the treat all year long and especially during the holidays. Rhubarb Spring Pudding
    8 slices of bread, toasted ¼ tsp. salt
    ¼ C. butter 2 C. diced rhubarb
    5 eggs, slightly beaten ½ C. packed brown sugar
    1 ½ C. sugar 1 1/2 C. milk
    ½ tsp. cinnamon
    Cut toast into ½” cubes; place in buttered 1 ½ qt. casserole. In sauce pan, scald milk; add butter; stir til melted. Pour over toast cubes; allow to stand for 15 min.
    Combine eggs, sugar, cinnamon, salt, & rhubarb; stir into bread mixture. Sprinkle top with brown sugar. Bake at 350 degrees for 45-50 min.
    Makes 8 servings
    *This was my mom’s recipe and it won 4th in a national magazine’s Rhubarb competition.

    ReplyDelete
  66. Anonymous1:19 PM EST

    Hi Bonnie; I love this idea of posting recipes. I hope to find a new one to serve for the Holidays. Thank you very much for the chance to win the book. That would be so exciting to own.
    Here is my recipe: (probably should look to see if it has been posted ha, but no time right now ), this is easy but very good.

    Holiday Cranberry Salad

    1 can of cranberry sauce, 1can (20oz) of pineapple, drained (save some),
    1 cup of chopped walnuts, 1 6(oz) cherry jello, 1 cup of water, 1 8(oz)
    lite Philly cream cheese.

    Put the cranberry sauce and 1 cup water in kettle. Put some fire under it, stirring until, full boil. Boil one minute. Take off of fire and add jello, stirring well. Add drained pineapple and nuts. Put in 8x8 dish,cool down and let it set up.I place it in frig to get it nice and cold before putting the topping on. For the topping, add enough pineapple juice to cheese to spread.
    This is one of my favorites! Enjoy.


    ReplyDelete
  67. Hi Bonnie! I have too many favourite yummies to choose, so I decided to share this recipe that I bookmarked just this morning…

    http://www.number-2-pencil.com/2013/12/14/slow-cooker-hot-cocoa/

    My kids make mug after mug of hot chocolate over the Christmas holidays, so I thought this would be fun. Maybe some of the adults will even have a retro moment and drink this instead of coffee. Or, we can make mochas! Yummy!
    Love getting your updates on bloglovin' every day… I cannot figure out how you are so quick and prolific, but I'm glad you are!

    ReplyDelete
  68. Bonnie, this is a great idea. I'm finding lots of great recipes already. And thanks for the giveaway. I always have such a hard time finding these 100 block mags out here in the boonies. (though I am persistent and own every one.) Here is what my friends all ask for at every potluck and get together.

    Impossibly Easy Coconut Pie:

    1 cup flaked or shredded coconut
    3/4 cup sugar
    1/2 cup Original Bisquick™ mix
    1/4 cup butter or margarine, softened
    2 cups milk
    1 1/2 teaspoons vanilla
    4 eggs

    Directions



    1 Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
    2 In medium bowl, stir all ingredients until blended. Pour into pie plate.
    3 Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie

    ReplyDelete
  69. Anonymous1:24 PM EST

    Hi Bonnie, I love your block and would love the magazine. MaryJane at sfnutcase@yahoo.com. Our favorites for leftover turkey are sandwiches, turkey noodle soup and the absolute #1 fsavorite Turkey Enchiladas:
    In a large skillet combine 3 cups chopped leftover turkey, 1 chopped onion and 1 can diced green chilis. Pour on about 3/4 cup enchilada sauce and heat through.
    In a buttered 9 x 13 pan ,coat bottom with enchilada sauce, then dip in 1 large flour tortilla and fill with about 1/3-1/2 cup filling from skillet. Roll and place seam side down. Continue till done.
    Top with remaining enchilada sauce and shredded cheddar and 1 small can sliced black olives.
    Heat in 350 degree oven for 30 minutes at least. Serve up with a side of spanish rice or refried beans or both. Yum!

    ReplyDelete
  70. I made these recently and they were a big hit!

    Pumpkin Pie Spice Snickerdoodles

    makes about 2 dozen large cookies
    Ingredients
    1 cup butter, room temperature
    1 cup light brown sugar
    ½ cup granulated sugar
    2 eggs plus 1 yolk
    2 tsp vanilla
    3 tsp Pumpkin Pie Spice
    1 tsp baking powder
    ¾ tsp salt
    3 cups flour
    Coating
    ¼ cup light brown sugar
    1½ tsp Pumpkin Pie Spice
    Instructions
    Preheat oven to 375°. In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy. Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary. Mix in Pumpkin Pie Spice, baking powder and salt until combined. Reduce speed on mixer to low and mix in flour until dough comes together.
    Chill dough for at least an hour. When ready to bake, line baking sheet with parchment paper and preheat oven to 375°. Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside. Roll dough into large balls, about 1½ inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely. Bake for 7-8 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.

    ReplyDelete
  71. Dorothy Miller1:44 PM EST

    iT'S GREAT GETTING YOUR POST BY E-MAIL, THAT WAY I DON'T EVER MISS ANY.
    THIS RECIPE IS A GREAT CARRY ALONG FOR CHURCH OR PICNICS. SINCE THIS IS A RECIPE FOR 2 - 4 I USUALLY DOUBLE OR TRIPLE.

    BAKED CREAM CORN
    1 Can cream style corn
    1 Egg ( well beaten)
    ½ to 1 Cup crushed Ritz Crackers
    (can use bread crumbs)

    Mix all well and bake in 350 oven
    for 30-45 minutes

    ReplyDelete
  72. Then I will add a typical Dutch recipe "kruidnoten" (They look a bit like the Italian Amaretti)

    1 3/4 cups self-rising flour (200 g)
    1/2 cup pure cane sugar (demerera) (100 g)
    7 tbsp butter (100 g)
    2-3 tbsp milk
    4 tsp pumpkin pie spice
    1/2 tsp baking soda
    The finely grated zest of half an orange
    1 egg white, beaten

    Mix together all the ingredients in a large bowl and knead (you may use a mixer with a dough hook attachment). You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough ball with plastic wrap and set aside for an hour. This allows the spices to work their magic.

    Preheat the oven to 347 degrees Fahrenheit (175 degrees Celsius). Grease a cookie sheet.

    Wet your hands and roll little marble-sized balls of dough (of approx. 1/2 inch/12 mm). Place dough balls on the cookie sheet. Using your thumb, gently press down on each cookie to flatten slightly. Brush with egg white. Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker shade of brown. Allow to cool.

    Makes about 100 kruidnoten

    For chocoholics: dip the (cooled) kruidnoten in some melted chocolate and allow to harden on parchment paper.

    (more Dutch recipes found at: http://dutchfood.about.com/)

    ReplyDelete
  73. Holiday meals have never been complete in our house without basic Brussels Sprouts - the kids have asked for them since they were young.

    Purchase fresh brussels sprouts, roughly the same size 4-5 per person plus some extra.

    Trim off stem end, and pull off outer leaves. Wash thoroughly.

    Cut an 'x' into the base about 1/8 inch deep.

    Place in steamer above salted boiling water, UNCOVERED, or with cover ajar, and be willing to rotate where cover is open. This helps keep the brussels a vibrant green.

    Cook until fork tender.

    Drain and Serve.

    Enjoy!

    By keeping the lid off, or mostly off, the brussels sprouts will not usually turn to the olive green color, but retain their vibrant green coloring.




    ReplyDelete
  74. What fun! I like homemade chicken and noodles. Boil a stewing hen and make a delicious broth. Cut the meat off the bones and save the broth. Put broth in pot and bring to a boil, Meanwhile, make homemade noodles with eggs (I use 2 for my husband and I), add flour and a 1/2 teaspoon salt for each egg to make a stiff dough. Then cut noodles (I use my Kitchenaid Noodle attachment or cut with a knife) Return to the boiling broth, add a can of mushroom soup, and the noodles boil together until almost done, add cooked chicken, some cut up mushrooms and lastly frozen peas. Stir and enjoy. Comfort food and I am happy.

    ReplyDelete
  75. Chocolate Icebox Cookie Cake
    Nabisco Famous Chocolate Wafers
    Whipped Cream
    Stack 6 cookies together with cream between and lay down on sides. Keep making stacks until you have what looks like a loaf cake.
    Ice all around with whipped cream and decorate as desired.
    Refrigerate 4-6 hours or overnight.
    Slice at a 45 degree angle for the nicest look when serving.
    Easy dessert for any occasion.
    Loved finding another block using string piecing, so helpful as I try to use up my stash and have little pieces left over.

    ReplyDelete
  76. Bonnie Thank you for the chance to win!! You are so generous. I love your Something Blue block, it jumps out of the screen at ya. LOL I Love to make homemade cranberry sauce and can it. I love it in my yogurt that I make from my Dad's Jersey cows. It is not just for the Thanksgiving or Christmas but all year long.

    Cranberry Sauce Recipe w/ Orange
    Author: Audra
    Prep time: 5 mins Cook time: 10 mins Total time: 15 mins
    Ingredients
    12 oz fresh or frozen cranberries (approximately 3 cups), rinsed 1⁄2 cup water
    1⁄2 cup fresh orange juice with pulp
    3⁄4 cup granulated sugar
    Instructions
    1. In a medium sauce pan dissolve sugar in 1⁄2 cup of water and 1⁄2 of orange juice over medium low heat. 2. Then add cranberries and return to a gentle boil for 10 minutes.
    3. Remove from heat.
    4. Serve warm or let the sauce completely cool.
    5. Refrigerate until ready to serve if needed.
    Notes
    The sauce thickens as it cools. Garnish with fresh orange zest for presentation. Not only is this sauce a great addition to the Thanksgiving table, it also makes wonderful jelly for toast, bagels, and rolls. This recipe makes approximately 2 cups, double if needed.
    **If you prefer to not use the orange juice, you may replace it with 1⁄2 cup water for a total of 1 cup, and increase the sugar to 1 cup as well.
    Recipe by Cherished Bliss at http://cherishedbliss.com/cranberry-sauce-recipe/

    ReplyDelete
  77. This comment has been removed by the author.

    ReplyDelete
  78. Hi Bonnie, Great block! Thanks for a chance to win the magazine. Love reading everyone's recipes! Here's mine for Broccoli Casserole.
    2 10 oz pkgs chopped broccoli
    1 can cream of mushroom soup
    6 oz garlic cheese spread (or Velveeta melted and garlic powder to taste)
    1 small can French fried onion rings
    2 Tbsp butter or margarine
    1 small pkg sliced almonds
    Cook broccoli according to package instructions. Drain and put half in the bottom of 8x8 casserole dish. Sprinkle half of onion rings over broccoli, then put the rest of the broccoli on top of that.
    Heat soup, cheese and butter enough to combine to make a sauce. Pour over top of broccoli and top with the remaining onion rings and almonds. Bake at 350 for 30 minutes or microwave for 15 minutes.

    ReplyDelete
  79. Lynne in Hawaii2:03 PM EST

    Love the block Bonnie! My e-mail is bgailey@hawaii.rr.com. Favorite receipe is "Bob's Sweet Potato Surprise"

    6 Medium Sweet Potatoes
    3 cups Brown Sugar
    3 tablespoons Cornstarch
    2 teaspoons Orange Zest
    1 teaspoon Cinnamon
    1 quart Peach Nector
    1 quart Sliced peaches, drained and each cut in half.
    5 tablespoons Unsalted butter.

    Combine the sweet potatoes with enough water to cover in a large pot. Bring to a boil over medium-high heat. Boil for 20 minutes; drain well. Cool until easily handled.

    Preheat oven to 375 degrees.

    Peel the sweet potatoes and cut into 1/2 inch slices. Arrange in a 1 quart round or rectangle baking dish.

    Combine the brown sugar, cornstarch, grated orange zest and cinnamon in a large saucepan and mix well. Stir in the peach nectar. Cook over medium heat, stirring continually until thickened. Stir in the peaches and continue to simmer for 5-6 minutes. Pour all but 1 1/2 cups over the sweet potatoes in baking dish. Set the remainder aside for another dish.

    Dot the potatoes with the butter and place the baking dish in the oven and bake until the sauce is bubbly, about 25 minutes. Garnish with more orange zest strips, if desired.
    Notes: 1. You can vary this recipe by replacing the Peach nectar and peaches with either mango or apricot nectar and slices of mango or appricots. I usually change the fruit and accompanying nectar each time I make it to vary the taste.
    2. Most markets display more than one sweet potato/yam and usually mislabel them. The lighter beige ones are called 'sweets' but are not as sweet (in my view). The lighter maroon colored sweet potatores are sweet. These are referred to as yams and they are the ones I use. I love their sweet orange flesh.
    3. Use remainder of the Peach syrump for pancakes or waffles.
    4. This receipe is for at least 8-10 folks--change amounts accordingly. Enjoy!

    ReplyDelete
  80. I really enjoyed reading your blog - you made it fun!
    As for the recipe, I just went to lunch with a friend and had the best brussel sprouts. The owner gave me a very simple recipe:
    Cut brussells in half
    Toss with olive oil and a little salt
    Spread on a cookie sheet and bake in a preheated 400F oven watching them closely.
    He said that the best ones are small, very fresh brussell sprouts.
    Liz Sonnenfeld

    ReplyDelete
  81. Anonymous2:04 PM EST

    I'd LOVE a copy of this book.. Such Fun, Love your new block too. Jackie, So Cal
    res0tmm3jt@gmail.com

    Makes a ton of meat and it's good.

    Easy BBQ Beef/French Onion Option

    Both dishes start with a 1 to 1 1/2 lb Rump Roast. Cut into chucks that will fit into a crockpot. You don't need to brown ahead so it saves time.
    For BBQ Beef: Pour a small bottle of BBQ sauce of your choice over meat. Stir once during cooking

    For French Onion Dip: Add one can French Onion Soup, one can Beef Broth, and 1 pkg Lipton Onion Soup Mix.

    Cook on high for 6 hrs. For the French dip just strain the juice and serve in small individual bowls.

    When you get home from work or shopping use forks to shred the meat. Serve on French Roll or Hamburger buns. To make a complete meal, sevrve a tossed green salad that you picked up on your way home. Makes a great tasting meal when you don't want to spend hours in the kitchen. Great for working mother's. And always good for game day...

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  82. Anonymous2:14 PM EST

    Hi Bonnie, Love your block! One of my (and my mom) favorite recipe is one that I got from Kraft magazine which is Sweet Potato Bake. I have not tried doing the microwave version but included it anyway. Happy Holidays to you.


    3

    cans (15 oz. each) sweet potatoes, drained




    1/4

    cup butter or margarine, melted




    1

    tsp. ground cinnamon




    1

    tsp. ground ginger




    1/4

    tsp. ground nutmeg




    3

    cups JET-PUFFED Miniature Marshmallows



    Make It




    HEAT oven to 350°F.

    BEAT potatoes, butter and spices with mixer until blended.

    SPOON into 1-1/2-qt. casserole sprayed with cooking spray; top with marshmallows.

    BAKE 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.



    Kraft Kitchens Tips




    Size Wise

    Enjoy this classic side dish on special occasions, but keep portion size in mind.

    Use Your Microwave

    Mix all ingredients; spoon into microwaveable 1-1/2-qt. dish sprayed with cooking spray. Do not top with marshmallows. Microwave on HIGH 8 to 10 min. or until heated through, stirring after 5 min. Top with marshmallows; let stand 2 to 3 min. or until marshmallows begin to melt.

    Substitute

    Substitute 2 tsp. pumpkin pie spice for the cinnamon, ginger and nutmeg

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  83. Sweet Potato Soufflé

    4 medium sweet potatoes
    2 tsp. vanilla extract
    2 Tbsp. agave of honey
    1/4 tsp. salt
    1 tsp. cinnamon
    1 tsp. pumpkin pie spice
    1/4-1/2 cup soy or nut milk
    1/4 cup chopped walnuts (optional)


    Bake sweet potatoes for hour or until juices start to run and they are soft.

    Allow potatoes to cool then peel them and place in food processer with remainder ingredients except for the nuts. Process until smooth.

    Pour into a 9X13 pan and top with chopped walnuts. Bake for 30 min. at 350.

    Tastes more like desert than a vegetable.

    This is a healthy vegan recipe.
    jitney41@gmail.com

    ReplyDelete
  84. Dee Miller2:18 PM EST

    Dee Miller
    It's great to get your newsletter on my e-mail that way I never miss out on any news. This is quick and good for church or picnic outings. This is for 2to4 people, however I usually double or triple it.
    BAKED CORN

    1 Can cream style corn
    1 Egg ( well beaten)
    ½ to 1 Cup crushed Ritz Crackers
    (can use bread crumbs)

    Mix all well and bake in 350 oven
    for 30-45 minutes

    ReplyDelete
  85. Love the sound of this recipe.
    Snickerdoodle Noodle Kugel {And a Sweepstakes with No Yolks!}
    Author: Hayley Parker, The Domestic Rebel
    Recipe type: Dessert
    Serves: 24

    Cinnamon spiced and topped with the most delicious snickerdoodle streusel, this traditional Jewish Noodle Kugel gets a modern and scrumptious updating and will soon become a family favorite!
    Ingredients
    1 pkg (12 oz) No Yolks Extra Broad Noodles
    6 eggs
    2 cups low-fat sour cream
    1 cup low-fat cottage cheese
    1 (8 oz) pkg brown sugar & cinnamon flavored cream cheese (if you can't find this, simply substitute regular cream cheese)
    1 & ¼ cups white sugar
    ¼ cup unsalted butter, melted
    2 tsp cinnamon
    FOR TOPPING:
    1 & ½ cups snickerdoodle cookies, finely chopped into very small pieces
    3 Tbsp butter, melted
    2 Tbsp sugar
    2 Tbsp brown sugar
    1 tsp cinnamon
    Instructions
    First, fill a large, heavy sauce pot with water and bring to a boil over high heat. Boil your No Yolks Extra Broad Noodles for about 5 minutes or until tender but not overly soft. Drain the noodles, then rinse with cold water. Set aside. Meanwhile, preheat your oven to 350 degrees F. and liberally grease a 13x9" baking dish with cooking spray.
    In a large food processor bowl, add the eggs, sour cream, cottage cheese, cream cheese, sugar, butter, and cinnamon and blend on medium-high heat until smooth. Pour the cream mixture on top of the noodles in a large bowl and toss to coat. Spread the mixture evenly into the prepared baking dish.
    In another medium bowl, toss together the chopped snickerdoodle cookies, the butter, brown sugar, white sugar and cinnamon until coated. Sprinkle evenly over top of the kugel. Bake for approx. 50-60 minutes or until the top is golden brown and bubbly and appears set.
    Cool for at least 20 minutes in the pan before cutting, though the longer it sits the easier it is to cut. Serve and store leftovers covered in the fridge.

    ReplyDelete
  86. So excited about this issue! I have to go pick one up. Here's the cookie recipe that I'm attacking tonight. I made them for the first time last year and everyone loved them and the requests for them have already started for this year. Enjoy!

    Andes Mint Grinch Cookies

    Ingredients
    2 3/4 cup flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup butter (at room temperature)
    1 1/2 cup sugar
    1 egg
    1 tsp mint extract
    15-20 drops green food coloring
    1 bag of Andes mints (chopped or broken apart)
    Directions
    Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints

    In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. (I also added some milk chocolate chips… just because I LOVE milk chocolate!)

    Put in the refrigerator until the dough is cool.

    Roll rounded teaspoonfuls of dough into balls. To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets.

    Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

    ReplyDelete
  87. Hi, Bonnie! I have spent most of this morning looking (and reading) around your blog. I love it! There are so many wonderful blocks and quilts; I've got to decide which one(s) to make. Here is one of my family's favorite cookie recipes:

    Forgotten Cookies

    2 egg whites, at room temperature
    2/3 cup sugar
    pinch salt
    1 teaspoon vanilla
    1 cup finely chopped pecans
    1 cup chocolate chips

    Preheat oven to 350°.
    Cover cookie sheet(s) with foil (Reynold's Release Foil works great!).
    Beat egg whites until foamy.
    Gradually add sugar and continue beating until they hold stiff peaks.
    Add salt and vanilla. Stir well.
    Stir in pecans and chocolate chips.
    Drop by teaspoonfuls onto the foil-covered pan(s).
    Put in oven then turn the oven off.
    Leave overnight in oven with door closed.
    Do NOT peek or it'll spoil them!

    The name "Forgotten Cookies" comes from leaving these cookies to bake in the oven overnight after it's been turned off.

    Hope you enjoy them!
    kinderpam@gmail.com

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  88. This comment has been removed by the author.

    ReplyDelete
  89. Love to enter my favorite easy pleasey Tortilla Soup for the chance to win:

    Ingredients:
    2 whole Chix brests,or substitute Turkey boneless/skinless
    2 cups Water
    1 14-1/2 oz can each beef broth & Chix broth
    1 14-1/4 oz can spicy tomatoes ready cut (undrained)
    1/2 onion chopped
    1/4 to 1/2 cup green pepper
    2 cloves garlic, minced
    1 -/3/4 oz can whole kernel corn drained
    1 tsp. chili powder
    1/2 tsp. ground cumin
    1/8 tsp fresh gound black pepper
    About 3 cups coarsely crushed tortilla chips (yellow)
    4 oz Monterey Jack cheese (or chedder, or mixed) shredded (about 1 cup)
    1 avocado, peeled, seeded and cut into chunks
    Snipped cilantro
    Lime wedges
    Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onion, garlic and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges. Makes 6 servings.

    ReplyDelete




  90. Thanks for the great recipes.. this one is like a fruit salad & very refreshing.

    FRESH CRANBERRY ORANGE RELISH
    1 unpeeled orange, cut into eighths and seeded
    I Apple sliced and cored
    1/2 cup walnuts
    1/2 cup applesauce
    1 12-ounce package eOcean Spray® Fresh or Frozen Cranberries, rinsed and drained
    3/4-1 cup sugar
    Directions:
    Place half the cranberries and half the fruit & nuts in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining fruit. Stir in sugar, applesauce. Store in refrigerator or freezer.
    Makes about 3 cups.


    Diana

    ReplyDelete
  91. Love this block! Favorite recipe is Turkey w wine gravy! Make Turkey w salt, pepper, and butter as usual. Add in a bottle of mogan David grape concord wine. Make gravy as usual...best gravy ever!

    ReplyDelete
  92. Anonymous2:41 PM EST

    Hi,how fun is this!
    HAPPY THANKSGIVING ALL!
    MY RECIPE:

    STRAWBERRY QUICK BREAD
    This Strawberry Quick Bread is a moist, delicious treat perfect for breakfast, brunch or any other time of the day! May substitue Cranberries.

    Ingredients:
    2 (10 oz.) pkg. frozen strawberries, thawed and cut into small pieces
    1¼ c. vegetable oil
    2 c. sugar
    4 eggs
    1 Tbsp. vanilla
    3 c. flour
    1 tsp. salt
    1 tsp. baking soda
    For Glaze:
    1 c. powdered sugar
    2 tbsp. milk
    ¼ tsp. almond extract

    Preheat oven to 350 degrees. Use 2 9×5? loaf pans, spray with nonstick spray, and line the bottoms with waxed paper.
    In a large mixing bowl, combine strawberries, eggs, oil, sugar and vanilla. In seperate bowl, combine flour, salt and baking soda. Wisk together to combine. Gradually stir the dry ingredients into the wet until completely combined. Pour batter evenly into the two loaf pans. Bake 350 for 50-55 min or until toothpick inserted comes out clean.
    When finished baking, let cool in the pans for 5-10 minutes. Run a knife around the edges of the pans to loosen, then invert to take the loaves out of the pans. Remove the waxed paper from the bottoms. Cool the loaves on a rack,ice+ Enjoy!

    msstitcher1214@gmail.com

    ReplyDelete
  93. Hi Bonnie, This is my favorite recipe. Thank you for the opportunity to win a book.



    Buttermilk Pie Recipe

    Ingredients
    •1 (9-inch) Pie Crust Recipe, unbaked
    •3 eggs
    •1¼ cups granulated sugar
    •2 tablespoons all-purpose flour
    •½ cup melted butter
    •1 cup buttermilk
    •1 teaspoon vanilla
    •1 tablespoon lemon juice
    •1 tablespoon lemon zest
    •pinch of salt


    Instructions
    1.Preheat oven to 350º F.
    2.Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.
    3.Remove from the oven and allow to cool prior to slicing.
    4.Store in the refrigerator.

    ReplyDelete
  94. crystal, coullmills@gmail.com
    My Cranberry sauce
    12 oz fresh cranberries
    1 cup of water
    1 cup of sugar
    bring to a boil for 10 min, crush cranberries that dont pop with a potato masher
    turn off heat
    add tsp of vanilla
    1 can of drained mandarine oranges
    a pinch of cinnamon
    stir well and cool

    and i love the something blue block, except mine would be somthing red ;-)

    ReplyDelete
  95. These taste sort of like turtles but are a lot easier to make.

    Easy Turtles

    Pecan halves
    Mini pretzel twists
    Rolo candy (chocolate covered caramel)

    Place pretzels on baking sheet lined with foil. Top each pretzel with a Rolo. Bake at 350 degrees for about four minutes. Remove from oven and immediately press a pecan half into the softened Rolo. Let cool.

    For the people in our house that don't love nuts, I use M&Ms instead of pecans. Yummy!

    So excited for the mystery, my first this year! Can't wait!

    ReplyDelete
  96. Hi Bonnie,
    Love the new block! Thanks for the chance to win. Thanks for all you do.
    This is a very old recipe, my mom made it and we continue the tradition. Hope you like it.
    Fudge Batter Pudding Cake
    1 Cup flour
    1/2 teaspoon salt
    1 Cup sugar (divided)
    2 teaspoons baking powder
    1 2/3 cups boiling water
    3 tablespoons + 1/3 cup cocoa (divided)
    3 tablespoons melted butter
    1 teaspoon vanilla
    1/2 cup milk
    1/2 cup chopped nuts (opt)
    In a bowl combine 1 cup flour, 1/2 cup sugar, 3 tablespoons cocoa, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup nuts; set aside.
    In a bowl combine 1/2 cup of milk, 3 tablespoons butter, 1 teaspoon vanilla; stir into flour mixture.
    Put into a well greased 2 quart baking dish, spread evenly. Sprinkle evenly over top 1/3 cup cocoa and 1/2 cup sugar. Pour on 1 2/3 cups of boiling water. Bake At 350 degrees for 40 minutes or until pick comes out clean.
    CAKE WILL BE ON THE TOP OF THE SAUCE WHEN BAKED. MAGIC!!

    I'm ready for the MQ!!

    ReplyDelete
  97. I still like the basics. Marshmallow Treats
    2 TBS butter
    20 large marshmallows or 2 cups minis
    1/4 TSP vanilla
    2 1/2 cups rice crispies

    1. Melt butter in a saucepan on low heat.
    2. Add marshmallows, stirring until melted.
    3. Remove from heat. Stir in vanilla.
    4. Add rice crispies, and mix until coated with marshmallow mixture.
    5. Press warm mixture into an 8x8 pan.
    6. When cool cut into squares.

    It is always a favorite.
    I'm not sure if my e-mail shows, so here it is.
    raydeer@memlane.com

    ReplyDelete
  98. Love your block!! I hate throwing anything away so Im always looking for ways to use my scraps. I like to make chocolate popcorn for nibbling at family gatherings.

    Chocolate popcorn
    Ingredients:
    1 pkg microwave popcorn
    1 square white chocolate bark
    (just proportionally increase if you want larger batch)

    Make microwave popcorn per pkg directions and then put in paper grocery bag (not plastic)
    Then melt the white chocolate bark either in microwave or double broiler and pour over popcorn.
    Close paper bag and shake until popcorn covered with chocolate.
    Then lay out on wax paper to dry.
    Once dry keep in sealed container.

    ReplyDelete
  99. What a great idea: instead of leaving a boring or generic comment, leave a favorite recipe!

    One of my favorite holiday dishes is the cranberry relish, and I still do it the way my grandma did.

    1 package of cranberries
    3/4 - 1 cup sugar (more or less depending on your taste)
    1 whole orange
    3 - 4 stalks of celery
    1 - 1.5 cups of walnuts (more or less depending on your love of nuts)

    In your food processor, grind up the cranberries, walnuts, sugar, and the orange (yes the peel too, just remove the seeds). Add the celery last and pulse until well incorporated. (the celery can get mushy, which is why you put it in last). *My MIL makes the same relish, only she sets hers in jello (1 large + 1 small box of a red jello flavor). Both are very good!!

    ReplyDelete
  100. Anonymous3:00 PM EST

    I have a friend who doesn't cook (says the only reason she has a kitchen is because it came with the house.)
    This recipe is so easy anyone, including her, can make it, and it taste like something from a 5-star restaurant! Enjoy!

    Banana Caramel Pie

    1 can sweetened condensed milk (paper removed)
    4-5 bananas
    Graham cracker pie crust
    1 reg cool whip
    Crushed Heath bars (this comes pre-crushed, find it by chic chips)

    Cover unopened can of sweetened condensed milk in a crockpot with water. Cook on low for 7-8 hrs. Make sure it is always covered with water while cooking. Carefully remove it from the crockpot and place in the freezer. While it is cooling, slice bananas into graham cracker pie crust. When can is cool, open and spread the caramel over the bananas. Top with cool whip and then crushed Heath bar.

    Caramel can be made in advance, just keep can refrigerated until ready to use.

    Ashley Wansley - Ashdelphi@aol.com

    ReplyDelete
  101. Nancy: rangerer@sbcglobal.net3:03 PM EST

    My recipe isn't really a recipe. One of our favorite appetizers is Jalapeno jelly poured or spread over a block of cream cheese and served with crackers.

    ReplyDelete
  102. I love that you are keeping it real. Making me give something to get something - brilliant! As a fellow 100 Block designer I don't need to win, but you NEED my recipe for peanut butter pie, a Thanksgiving staple in my house:

    One Oreo cookie crust - make it yourself or cheat like I do and buy it made

    1 cup sugar
    1 cup peanut butter
    8oz cream cheese
    dash vanilla
    2 cups whipping cream, whipped into submission
    1/2 cup butter
    8 oz chocolate chips
    a little more cream, unwhipped

    As you can see, this is a fat free recipe.

    Cream together sugar and peanut butter. Add softened cream cheese and vanilla. Fold in whipped cream. Pour into crust. Refrigerate for several hours or until you can't stand the suspense any longer.

    Melt together butter, chips, and a dash of cream. Pour on top. Refrigerate about 2 hours.

    Die of ecstasy.



    ReplyDelete
  103. HOT TAMALE PIE

    Ingredients
    1 1/2 pounds lean ground beef
    you can use Ground Turkey instead of beef for a leaner dish
    1 cup chopped onion (1 large)
    1 10 3/4 ounce can condensed tomato soup
    1 8 ounce can tomato sauce
    3/4 cup frozen whole kernel corn
    1/2 cup chopped pitted ripe olives
    2 tablespoons chili powder
    1/2 teaspoon ground black pepper
    3/4 cup yellow cornmeal
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 egg
    1 cup buttermilk
    2 tablespoons vegetable oil
    1/2 cup shredded cheddar cheese (2 ounces) (optional)

    Directions


    1. Preheat oven to 425 degrees F. In a large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender; drain off fat. Stir in soup, tomato sauce, corn, olives, chili powder, and pepper. Bring just to boiling. Transfer to an ungreased 2-quart square baking dish; set aside.


    2. In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and salt. In a small bowl, whisk together egg, buttermilk, and oil. Add to cornmeal mixture; stir just until batter is smooth. If desired, fold in cheese. Spread over hot meat mixture in baking dish.


    3. Bake, uncovered, for 20 to 25 minutes or until golden. Makes 6 to 8 servings.

    Add options of Guacamole and Sour Cream and fresh chopped onions when serving.

    ReplyDelete
  104. Anonymous3:11 PM EST

    Love the blues and yellows in your block- I'm planning a quilt in that color scheme for my front porch next year! My favorite recipe lately is Funfetti cookies- these are always yummy and can be customized for any holiday just by using seasonal sprinkles. My kids love these (making them and eating them!).
    http://www.averiecooks.com/2013/07/softbatch-funfetti-sugar-cookies.html

    Thanks for the chance to win! Sarah: crjandsbj(at)netzero(dot)com

    ReplyDelete
  105. Thanks for the giveaway!!
    This is great Thanksgiving or Christmas!

    Cranberry apple Crisp
    MAKES: 6-8 servings
    Ingredients
    • 3 cups chopped peeled tart apples
    • 2 cups fresh or frozen cranberries
    • 1 cup sugar
    • 3 tablespoons all-purpose flour
    • TOPPING:
    • 1-1/2 cups quick-cooking oats
    • 1/2 cup all-purpose flour
    • 1/2 cup packed brown sugar
    • 1/2 cup butter, melted
    • 1/4 cup chopped pecans
    Directions
    Combine apples, cranberries, sugar and flour. Pour into a greased 11-in. x 7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender. Yield: 6-8 servings.

    ReplyDelete
  106. I make a turkey "shepards pie"

    1 lb diced turkey meat (dark and light meat)

    1 bag mixed vegetables

    1 can cream of mushroom soup

    1 lb diced potatoes

    1/2 cup sour cream

    3 tbs butter (separeated)

    Boil the potatoes and mash with the sour cream. Set aside. Take baking dish and add turkey, veggies and soup. Mix well. Layer top with potato mixture. Place the butter on top. Bake at 350 for 20 minutes.

    Enjoy.

    ReplyDelete
  107. I just looked up this recipe to make it again!
    Crockpot cranberries

    1 bag cranberries
    1/4 water
    3/4 c orange marmalade
    3/4 c sugar
    1/4 tsp cinnamon
    Cook on high 3 hours
    Squish berries then let cool
    Serve chilled

    ReplyDelete
  108. My favorite recipe right now is acorn squash-
    1 acorn squash
    Cut in half and put in 9x13 pan cut side down and add about 1/4" water and cover with foil. Bake at 350 for one and a half hours. When cool enough to touch scoop out and mix with-
    3 Tbsp. butter
    2-3 Tbsp. maple syrup
    Reheat and serve!

    ReplyDelete
  109. New Orleans - style Baked Macaroni & Cheese

    1 pkg of Long Macaroni (straight style)
    8 oz pkg Cheddar Cheese
    8 oz pkg Colby cheese
    8 oz Monterey Jack cheese (or 16 oz Colby Jack)
    1 lg egg, beaten, with some of evaporated milk
    1 can Evaporated milk
    Butter

    Cook macaroni until just tender, drain. Spray 9x13 pan, (or lasagna pan) with Pam. Put half of cooked macaroni in pan, cover bottom. Season with salt and pepper. Cover with half of cheddar, colby, and monterey jack cheese. Dot with teaspoon-size pats of butter (about 6). Drizzle with half of egg beaten with evaporated milk. Repeat with the rest of the ingredients. Pour rest of evaporated milk over the macaroni/cheese. Bake for 350 until cheese melts or desired finish, and inside is hot, about 30 to 45 minutes.

    Freezes very well

    ReplyDelete
  110. Carla Jean3:22 PM EST

    Thanks for the fab offer! Today is my first day here! Thanks to my new friend Rosa!! Looks like a very cool place for a quilter to hang out!! :)

    Strawberry/Pineapple Jello Salad,Yummy.

    1 pkg. (3 oz.) strawberry Jello
    1 (10 oz.) pkg. frozen strawberries
    1 (7 oz.) can crushed pineapple
    1 lg. ripe banana, chopped
    1 c. sour cream
    1. Dissolve 1 (3 ounce) package strawberry Jello in 1 cup boiling water.
    2. Add 1 (10 ounce) package frozen strawberries.

    3. Stir until thawed.

    4. Add 1 (7 ounce) can crushed pineapple and 1 large ripe banana (chopped).

    5. Pour 1/2 mixture into mold. Let set until firm in refrigerator. After set or firm, add 1 cup sour cream on top and pour the rest of mixture on top.

    6. Chill until firm. I usually double recipe.

    ReplyDelete
  111. I love blueberries and also lemons. This cake combines both. I found it online and have made is several times. It has never disappointed!!

    Lemon Blueberry Layer Cake
    Yield: serves 10-12
    Ingredients:
    Cake
    • 1 cup (230g) unsalted butter, softened to room temperature
    • 1 and 1/4 cups (250g) granulated sugar
    • 1/2 cup (100g) light brown sugar
    • 4 large eggs, at room temperature*
    • 1 Tablespoon vanilla extract
    • 3 cups (375g) all-purpose flour, careful not to overmeasure*
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (240ml) buttermilk*
    • zest + juice of 3 medium lemons*
    • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
    • 1 Tablespoon all-purpose flour
    Cream Cheese Frosting
    • 8 ounces (224g) full-fat cream cheese, softened to room temperature
    • 1/2 cup (115g) unsalted butter, softened to room temperature
    • 3 and 1/2 cups (420g) confectioners' sugar
    • 1 - 2 Tablespoons (15-30ml) heavy cream*
    • 1 teaspoon vanilla extract
    • pinch salt
    Directions:
    Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
    Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
    In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
    Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
    Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
    Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
    Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

    ReplyDelete
  112. I love your block and this recipe idea. I stole this one from pinterest. The original had oj and club soda, but that's not a martini.

    Ameretto Peach Martini
    ngredients:
    2 oz Amaretto
    1/2 oz Peach Schnapps
    3/4 oz Vodka

    Directions:
    1. Rub the rim of the martini glass with am orange.
    2. Pour some brown sugar in a small plate and dip the martini glass into the sugar to make the brown sugar rim.
    3. Combine the Amaretto, peach schnapps, and vodka into the shaker. Shake and carefully pour into the martini glass.

    ReplyDelete
  113. Your block is so pretty and this Noodle Candy is so good.

    1 pkg semi-sweet chocolate chips
    2 pkgs butterscotch chips
    1 can cocktail peanuts
    1 can chinese noodles

    Melt chips in a double boiler. When smooth stir in peanuts and noodles. drop by spoonfuls onto wax paper. Let cool

    ReplyDelete
  114. Chutney Appetizer
    1 block of cream cheese
    1 jar of Cross & Blackwell Major Grey's Chutney
    1 pkg. sliced almonds

    Put the cream cheese on a plate. Cover with the chutney. Sprinkle with the almonds. Serve with crackers.

    ReplyDelete
  115. My favorite Thanksgiving recipe is homemade cranberry relish - so easy.
    Combine a one pound package of fresh cranberries with a large jar of orange marmalade in a saucepan. Cook until cranberries "pop" then taste for sweetness. Add sugar if needed and cool. Yummy - especially good on those turkey sandwiches after Thanksgiving.

    ReplyDelete
  116. Easy Scalloped Corn
    2 cans cream corn
    1 can niblets
    2 table spoons cold butter
    1 package of saltines

    Begin with a buttered casarole dish. Crush saltines and spread 1/3 in bottom of dish. Then pour on can of cream corn and 1/2 can of niblets. Now another 1/3 of the saltines. A second layer of cream corn and the rest of the niblets. Finally, sprinkle the remaining saltine crumbs on top, dot with the cold butter.
    Bake at 350 F until it is slightly golden and is bubbling hot. Ready to serve warm. You may wish to season with salt and pepper on your plate.

    ReplyDelete
  117. Would love to win the 100 blocks magazine. To create a chance for myself I'm sharing my favorite Australian Christmas dessert. Click on this URL for the recipe:http://www.jamieoliver.com/recipes/print/814/
    Hope to hear from you :)

    ReplyDelete
  118. YUMMY OATMEAL
    Topped with cinnamon whipped cream. 20 minutes prep time, 40 minutes bake time, 2 hours chill.

    2 eggs, lightly beaten
    ¾ cup maple syrup
    ½ cup granulated sugar
    ½ cup packed brown sugar
    ½ cup milk
    ½ cup butter, melted
    1 tsp vanilla
    1 cup flaked coconut
    ¾ cup rolled oats
    ½ cup chopped walnuts
    1 9” unbaked pastry shell
    Cinnamon Whipped Cream (optional)

    1) For filling: In a large mixing bowl combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter and vanilla. Stir until the mixture is well-combined.

    2) Stir in the coconut, oats and nuts. Pour filling into unbaked pastry shell.

    3) Bake in a 375° oven for 35 to 40 minutes, or until a knife inserted near the center of pie comes out clean.

    4) Cool on a wire rack. Refrigerate within 2 hours. Cover and refrigerate for longer storage. If you like, serve with Cinnamon Whipped Cream.

    Makes 8 servings; 615 calories per serving.

    Cinnamon Whipped Cream: In a chilled mixing bowl, combine 1 cup whipping cream, 2 tablespoons sifted powdered sugar, 1 teaspoon vanilla, ½ teaspoon ground cinnamon and a dash of ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Makes 8 servings.

    ReplyDelete
  119. Well my recipe for Sweet Potato Casserole is not on this computer! What about a recipe I got from my sister and we both make it a lot, on a day other than Thanksgiving!

    Hamburger Noodle Bake

    1 lb ground beef
    1 tsp garlic powder
    1 tsp salt
    dash of pepper
    2 - 8 oz. cans tomato sauce
    1 – 8 oz. package egg noodles
    6 green onions chopped
    3 oz. cream cheese
    1 cup sour cream
    1 cup cottage cheese creamed

    Brown ground beef, drain grease.
    Add garlic powder, salt, pepper, tomato sauce.
    Cover, cook10 – 15 minutes.

    Cook noodles, drain.
    Combine cream cheese, sour cream, creamed cottage cheese and green onions.

    Layer noodles, cheeses and meat sauce, ending with meat sauce.

    Bake 350 degrees for 20 minutes.

    13 X 8 pan.
    Enjoy!

    ReplyDelete
  120. YUMMY OATMEAL PIE
    Topped with cinnamon whipped cream. 20 minutes prep time, 40 minutes bake time, 2 hours chill.

    2 eggs, lightly beaten
    ¾ cup maple syrup
    ½ cup granulated sugar
    ½ cup packed brown sugar
    ½ cup milk
    ½ cup butter, melted
    1 tsp vanilla
    1 cup flaked coconut
    ¾ cup rolled oats
    ½ cup chopped walnuts
    1 9” unbaked pastry shell
    Cinnamon Whipped Cream (optional)

    1) For filling: In a large mixing bowl combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter and vanilla. Stir until the mixture is well-combined.

    2) Stir in the coconut, oats and nuts. Pour filling into unbaked pastry shell.

    3) Bake in a 375° oven for 35 to 40 minutes, or until a knife inserted near the center of pie comes out clean.

    4) Cool on a wire rack. Refrigerate within 2 hours. Cover and refrigerate for longer storage. If you like, serve with Cinnamon Whipped Cream.

    Makes 8 servings; 615 calories per serving.

    Cinnamon Whipped Cream: In a chilled mixing bowl, combine 1 cup whipping cream, 2 tablespoons sifted powdered sugar, 1 teaspoon vanilla, ½ teaspoon ground cinnamon and a dash of ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Makes 8 servings.

    ReplyDelete
  121. If I don't make pretzle "salad" I hear about it from my family, lol. Here you go: makes 1 9x13-inch pan
    2 cups crushed pretzels
    3/4 cup margarine, melted
    2 teaspoons white sugar
    1 (8 ounce) package cream cheese
    3/4 cup white sugar
    8 oz Cool Whip, thawed
    1 (6 ounce) package strawberry Jello (I use sugar-free)
    2 cups boiling water
    2 (10 ounce) packages frozen berries (I especially like mixed berries)

    Preheat oven to 400 degrees F (200 degrees C).
    In a medium bowl, mix crushed pretzels, margarine and sugar.
    Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool COMPLETELY!! I usually make mine the night before.
    Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
    In a medium bowl, dissolve the jello in boiling water. Mix in berries and set aside to cool for 15 minutes.
    Pour mixture over cream cheese mixture and refrigerate until set, about 4 hours. Happy Thanksgiving!

    ReplyDelete
  122. here is a recipe for Apple Slaw. It's a yummy change from traditional cole slaw.
    10 oz shredded cabbage
    2 Granny Smith apples
    For dressing :
    3/4 cup of mayo
    2 Tbsp Apple cider vinegar
    1/3 cup sugar

    Dice apples finely. Add to cabbage. In a different bowl mix dressing ingredients and whisk well. Add dressing to cabbage & apples and mix thoroughly. Refrigerate until ready to eat. This keeps well. I think the vinegar prevents the apples from browning. Yum!

    Thanks for offering the give away! It would be so exciting to win. PS- I'm still working on my pineapple blossom blocks! I've finished 26 so far! I love the pattern and I had the best time in your class!

    ReplyDelete
  123. Anonymous3:52 PM EST

    Bonnie, you make every day fun! Can't wait to get my hands on the 100 Blocks! My recipe is simple - PUMPKIN PIE - I use the Libby's pumpkin ONLY. But heir recipe using half brown sugar, half white. And half evaporated milk, half whole milk. My mother made it this way all her life, and I have continued the tradition. Best pumpkin pie ever!
    Happy Thanksgiving to you!

    ReplyDelete
  124. One of the favorite things we like to make are seasoned oyster crackers. Add two packets of crackers to a bowl and drizzle over them a mixture of one packet of powered ranch style dressing mixed with 1/2 cup vegetable oil. Mix in well and let stand for about an hour. A great quick snack.

    ReplyDelete
  125. My family's favorite dish is Mac & Cheese. I got this recipe off the Mueller's Macaroni box and it works every time. The key is to use Velveeta. It makes the Mac & Cheese very creamy.

    Baked Macaroni and Cheese
    2 tbsp. cornstarch
    1 tsp. salt
    ½ tsp. dry mustard
    ¼ tsp. pepper
    2½ cups milk
    2 tbsp. margarine or butter
    2 cups (8oz.) shredded cheese, divided
    8 oz. macaroni elbows, cooked 5 minutes and drained

    In medium saucepan combine first four ingredients; stir in milk. Add margarine; stirring constantly, bring to a boil over medium-high heat and boil one minute. Remove from heat. Stir in 1¾ cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese.

    Bake uncovered in 375 degree oven 25 minutes or until lightly browned.

    ReplyDelete
  126. My go to recipe for Holidays and any family get together is Hashbrown Casserole. If I don't bring it I'm in big trouble!

    Ingredients:
    1 Bag Simply Potatoes hashbrowns (found in the dairy case)
    1 can Cream of Chicken Soup
    8 oz. Sour Cream
    1 Sm. Bag Shredded Mild Cheddar
    Diced onion is oppitional

    Mix all ingredients and pour into casserole dish. Once I get it in the casserole I smear butter all over the top and sprinkle on black pepper. Bake at 35o degrees for 45-60 minutes or until it's browned to your liking.

    ReplyDelete
  127. I just love Snickerdoodles, all year round. Here is a recipe.
    http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

    ReplyDelete
  128. Bonnie
    A fun blog hop!
    Layered Vegetable Salad goes to family dinners and potlucks. Start with a clear glass bowl...tall and pretty...for 10 servings!

    4 cups romaine, or mixed greens or dark green lettuce
    2-3 ripe tomatoes, sliced
    1 cup green peppers, diced
    1 cup grated cheese
    1 cup thinly sliced celery
    2 cups frozen green peas
    1/2 cup chopped green onions, or thinly sliced red onions
    1/2 cup crumbled bacon
    1 cup mayonnaise
    1 cup fat free sour cream

    Arrange lettuce on the bottom of the bowl - Cover with chopped tomatoes; then layer grated cheese; layer of sliced celery. Follow with a layer of peas.
    Combine Mayo and sour cream
    Spread over the layer of peas
    Sprinkle green onions and bacon; Refrigerate until ready to serve. Salad can be made up 1 day ahead.

    For a holiday salad, use only red and green layers. Alternate chopped romaine, red peppers, cucumber, tomatoes, green peppers, apple and green peas.

    (Original recipe from Save on Foods store in BC.)

    ReplyDelete
  129. Would love to win a copy of the magazine! And I usually make this with some of my leftover turkey.

    Curried Turkey Supreme

    2 cups cooked noodles
    1.5 c cooked turkey, chopped
    1/4 c chopped onion
    1 can mushroom pieces
    1 can mushroom soup
    1 cup milk
    1 tsp. parsley
    1 tsp. chopped chives (frozen or dried)
    1/4 tsp curry
    1 cup frozen peas

    Combine all ingredients. Spoon into a large baking dish. Bake 30-40 min. at 375 F.

    The amounts given here will serve 2 or 3 people, but the recipe can easily be doubled to serve more or to use more leftover turkey.

    ReplyDelete
  130. I use the Chicken Ole recipie for those days I don't want to cook. Buy a pre-cooked chicken and it goes faster!!.

    CHICKEN OLE

    INGREDIENTS

    12 flour or corn tortillas – cut into quarters
    4 cups coarsely chopped cooked chicken or turkey
    1 ½ - 2 cups grated cheddar cheese

    1 can condensed cream of chicken soup
    Mix these ingredients together for sauce. I usually double the sauce recipie to make it creamier.
    1 can condensed cream of mushroom soup

    1 cup salsa

    1 cup sour cream

    1 Tbsp grated onion

    ½ cup milk



    Either line the crock pock with a crockpot liner or grease the sides and bottom of the cooking pot.

    Arrange layers of tortillas, chicken, cheese, and sauce - starting with tortillas. Continue making layers until ingredients are gone and top with grated cheese.

    Cook in crock pot until bubbling hot. May have to start on high and then lower to medium or low, depending on your pot.

    Ready in approximately 4 hours

    ReplyDelete
  131. Love Pumpkin fudge.love your new block and love your books.Thanks dianesinclair7x7@gmail.com

    ReplyDelete
  132. My favorite thing to do with left overs from thankgiving is to make Turkey Soup. Often I make turkey stock from the skin, bones, and left over bits of turkey, all the veg scraps from the stuffing, and pan drippings. For that you just dump everything in a big stock pot, add water, cook it down for a few hours until the bones are very soft and strain. Then, into the drained stock goes my dark meat and left over bits of turkey that were too big to toss out but a bit too odd for sandwiches or casseroles. I throw in any of my left over vegetables from t-day dinner, the corn, the green beans or brussel sprouts, carrots, maybe a bag of frozen spinach or kale from the back of the freezer. It all goes in with a few pinches of herbs and garlic. Nothing is wasted, and now I've got a big pot of healthy soup to eat for the next few days (or weeks) to shed a few of those extra slices of pie I may have allowed myself on turkey day. This soup freezes great, too.

    ReplyDelete
  133. LIBBY'S® PUMPKIN ROLLDazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
    Print1K+
    LIBBY'S® Pumpkin Roll
    PREP TIME
    45 MINUTES
    COOKING TIME
    13 MINUTES
    SKILL LEVEL
    INTERMEDIATE
    MAKES
    10
    SERVINGS OTHER SUGGESTIONS
    Pumpkin Carrot Swirl Bars
    Pumpkin Carrot Swirl Bars

    Pumpkin Orange Cake Roll
    Pumpkin Orange Cake Roll

    Marbled Pumpkin Cheesecake
    Marbled Pumpkin Cheesecake

    Old-Fashioned Soft Pumpkin Cookies
    Old-Fashioned Soft Pumpkin Cookies

    INGREDIENTS

    CAKE:
    1/4 cup powdered sugar (to sprinkle on towel)
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup LIBBY'S® 100% Pure Pumpkin
    1 cup walnuts
    FILLING:
    1 pkg. (8 oz.) cream cheese
    1 cup powdered sugar
    6 tablespoons butter or margarine
    1 teaspoon vanilla extract
    Powdered sugar (optional for decoration)
    IN THIS RECIPE

    LIBBY'S® 100% Pure Pumpkin
    LIBBY'S® 100% PURE PUMPKIN

    INSTRUCTIONS

    FOR CAKE:
    PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

    COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

    BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

    FOR FILLING:
    BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

    COOKING TIP:
    Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

    ReplyDelete
  134. Shireen Dixon4:31 PM EST

    Hi Bonnie,

    This is my all time favourite. We use it all the time:_

    Summary: The perfect way to have hot homemade Cinnamon Rolls first thing in the morning by making them the night before.

    INGREDIENTS
    2 TBS active dry yeast (or fast acting, instant yeast)
    2 cups warm water
    1/2 cup sugar
    1/2 cup canola oil
    1/3 cup powdered milk
    1 egg, beaten
    1 1/2 tsp salt
    5 1/2 – 6 cups white flour (or bread flour), approximately
    Filling:

    3 tsp. cinnamon
    1 cup sugar
    6 tablespoons softened butter
    pecans, raisins (optional)
    INSTRUCTIONS
    If using active dry yeast, dissolve yeast in water.(For instant yeast, add to dry ingredients.)
    Add remaining dough ingredients to water and mix until soft dough forms, adding the last cup of flour slowly at end making sure dough doesn’t become dry.
    Knead
    Roll dough out to a large rectangle and spread with mixed filling ingredients.
    Sprinkle with pecans or raisins, if desired,
    Roll up long side, and slice into even pieces. (Numbers varies on how large you want them. Approximately 16 -24)
    Place on greased cookie sheet.
    Cover well and let rise overnight in refrigerator.
    In morning, remove from fridge and set at room temperature for approximately 15 minutes.
    Then bake at 350 degrees for about 30 minutes.
    Frost with my easy cream cheese frosting or confectioners sugar/water mixture frosting.
    Preparation time: 10 minute(s)

    Cooking time: 30 minute(s)

    Number of servings (yield): 12

    ReplyDelete
  135. Blue is my favorite color, too! I hope to win!

    Mom's Hot Fudge Sauce

    (Mom always made this for the holidays for us. I have continued the tradition and give jars of it for gifts. Very easy and keeps well in the refrigerator - if it lasts that long!)

    2 Cups granulated sugar
    6 heaping Tablespoons of Hershey's cocoa powder
    (don't use a store brand)
    Dash of Salt
    1/4 Cup butter
    1 can Evaporated Milk (not condensed milk)
    2 Teaspoons real vanilla

    Mix sugar, cocoa and salt in a 3 qt. saucepan. Stir in evaporated milk with a whisk. Add butter. Cook over medium heat stirring often, being careful not to have heat too high because it will scorch.

    Once sauce comes to a rolling boil, continue to cook for another 5-7 minutes, stirring occasionally. Remove from heat and add vanilla. Pour into storage containers or jelly jars. Sauce thickens as it cools.

    ReplyDelete
  136. Hi Bonnie.
    I just love to see your blog everyday. And I so enjoy quilt cam. Can't wait to see the baby quilt you were working on earlier this week. Thanks for the opportunities for give aways. Its always nice to see what you and others have been up to.

    This is the pumpkin pie recipe. I have been using it for about 45 years and it is always a winner. Barb - beostermeier@yahoo.com

    Pumpkin Pie
    3/4 cup sugar
    1 1/2 teaspoons pumpkin pie spice
    1/2 teaspoon salt
    1 can (15 oz) pumpkin (not pumpkin pie mix)
    1 1/4 cups evaporated milk or half and half
    2 eggs, beaten
    1 Pillsbury™ Pet-Ritz® frozen deep-dish pie crust

    Heat oven to 425°F.

    In large bowl, mix filling ingredients. Pour into pie crust.

    Bake 15 minutes.

    Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean.

    Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

    ReplyDelete
  137. Hot Buttered Rum Batter

    INGREDIENTS:
    1 pound butter
    1 pound brown sugar
    1 pound confectioners' sugar
    1 quart vanilla ice cream, softened
    1 tablespoon ground cinnamon
    1 teaspoon ground nutmeg
    DIRECTIONS:
    1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
    2. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

    ReplyDelete
  138. Anonymous4:40 PM EST

    My favorite go-to recipe is Broccoli Casserole

    2 T butter
    2 T flour
    1 3oz pkg cream cheese softened
    1/4 c cheese of your choice
    1 c milk
    1 10 oz pkgs frozen chopped broccoli, cooked and drained
    1/3 c Townhouse crackers, crushed

    Make a cheese sause with 1st 5 ingredients. Stir in broccoli. Place in 1 qt casserole dish and top with crackers. Bake at 350 for 30 minutes.

    janet.shotwell@prodigy.net

    ReplyDelete
  139. Hi Bonnie, I love your blog, Quilt Cam and your beautiful quilt designs. Anxious to participate in the Grand Illusion MQ...AND I'm thrilled to be joining others with you in a quilting weekend in Iowa next summer. My recipe is for a Raspberry Tart. Is easy to make and is requested year round. Enjoy!
    Kathryn: satinstitch33@gmail.com

    Raspberry Tart:

    1 ¼ cups chocolate wafer cookie crumbs (about 23 cookies). The reduced fat chocolate Nila wafers or Chocolate Graham Crackers work great!.

    5 Tbsp raspberry spreadable fruit or preserves; melted

    2 Tbsp semi-sweet chocolate chips

    ½ tsp oil

    2 Tbsp vanilla or white chocolate chips or 1 block Almond Bark

    2 cups fresh raspberries

    Preheat oven to 400 degree F. Spray 9-inch square pan with non-stick cooking spray. Mix cookie crumbs and 2 Tbsp of the melted spreadable fruit. Spray hands with non-stick cooking spray. Press mixture in bottom of pan. Bake for 5 minutes. Don't over bake. (Will become brittle and stick to pan if over baked) Remove from oven and spread remaining 3 Tbsp spreadable fruit over the crust. Freeze 5-8 minutes or until cool.

    While crust is cooling, in small microwave-safe cup, combine chocolate chips and ¼ tsp of the oil. Microwave on medium till melted (40-60 seconds). In another cup, combine the vanilla milk chips or almond bark and the remaining ¼ tsp of oil. Microwave on medium till melted (30-40 seconds).

    Arrange raspberries over cooled crust. Drizzle with melted chocolate chips and vanilla chips/almond bark. Serve immediately or refrigerate until serving time. 8 servings.

    I've doubled & tripled this recipe for a 9x13 pan or a larger jelly roll pan.

    This dessert can also be made using strawberries and strawberry spreadable fruit/preserves.

    ReplyDelete
  140. Simple: melt chocolate chips or bars of chocolate, dip pecans (or any nut) into the chocolate. Lay on a piece of waxed paper until cool and dry. Eat to your heart's content.

    ReplyDelete
  141. Hi Bonne,

    Can't wait for the mystery quilt to start but until then I will enjoy Thanksgiving with some of my family. My grandchildren especially love this recipe:

    Rasberry Fluff

    1 and 1/2 cup Boiling water
    1 large package raspberry Jello
    4 cup frozen rasberries, not in a sugar syrup
    2 cup thawed cool whip

    Add boinling water to the Jello and stir 2 minutes. Add frozen rasberries and stir until thickened. Stir in 1 cup of Jello mixture into cool whip until blended. Spoon into a bowl and cover with remaining Jello. Refrigerate until set completely

    I put cool whip on top of it all when it is set and then you can place some fresh rasberries for garnish. Yummy and not too sweet

    Donna Bredt tdbredt@geneseo.net

    ReplyDelete
  142. Nothing goes better with Turkey and Dressing.... that's a fruit salad. This will last up to a week .
    Fruit Salad
    1 can cherry pie filling
    1 can orange slices
    2 bananas sliced
    1 can of pineapple chunks.

    Just mix and eat.

    ReplyDelete
  143. I love Pioneer Woman's recipe for homemade cranberry sauce. It is delicious.

    Here's the link as I'm not sure if she allows copy & paste.

    http://thepioneerwoman.com/cooking/2008/11/homemade-cranberry-sauce/

    ReplyDelete
  144. congratulations again. this is a very fun and happy block. LOL thank goodness for friends.
    My favorite recipe is my moms homemade bread, but when she died the recipe disappeared.
    frm. "the grain free family table cookbook"
    SWEET POTATO CASSEROLE
    Sweet Potato Ingredients:
    3 cups mashed baked sweet potatoes
    1/4 cup raw honey
    2 large eggs, beaten
    8 TB unsalted butter, melted
    1/2 cup heavy cream
    1 1/2 tsp. vanilla extract
    1/4 tsp. sea salt
    Topping:
    1 cup Almond Flour
    2 Tlb. coconut flour
    2 Tlb. raw honey
    1/8 tsp. sea salt.
    4 TLb. unsalted butter, melted
    1 cup chopped pecans

    11 X 7 inch baking dish
    Preheat oven to 350 degrees and adjust rack to middle position. Combine all the sweet potato ingredients thoroughly in a large bowl and spread the mixture evenly into the baking dish. (At this point, the casserole can be covered and stored in the refrigerator for up to 2 days.)
    To make the topping, combine the almond flour, the coconut flour, honey, salt and butter in a medium bowl. Stir in the pecans. Sprinkle the topping evenly over the sweet potatoes. Bake for 20 minutes, until top is golden brown.
    serves 8

    vegan/Paleo/Dairy-Free Adaption:
    for the potatoes, use 6 TBL. of coconut oil in place of the butter and canned milk instead of the heavy cream. For the topping, use 3 TLB. coconut oil in place of the butter.

    Note: Bake the sweet potatoes at 400 Degrees for 45 minutes, or until soft. Remove the skins when the potatoes are cool enough to touch, and mash until smooth.

    quilting dash lady at Comcast dot net

    ReplyDelete
  145. Thank you for all you do! Would love to receive any of the give-aways! My family loves this cranberry relish, and it's so easy!

    Cranberry Relish Squares

    3 (4-serving-size) packages cranberry-flavored gelatin
    2 cups boiling water
    1 (14-ounce) can whole-berry cranberry sauce
    1 cup chopped pecans
    1 (11-ounce) can mandarin oranges, drained

    Place gelatin in a medium bowl and add boiling water; stir to dissolve gelatin. Add cranberry sauce, pecans, and oranges; mix well. Pour into an 8-inch square baking dish. Cover and chill at least 4 hours, or until set. Cut into squares.

    ReplyDelete
  146. My family favorite beverage is:
    Hot Spiced Cranberry Punch

    Tie in cheesecloth bag:
    2 t. nutmeg
    2 t. cinnamon
    2 t. allspice
    1 1/2 c. tea leaves
    Steep 20 min in 2 cups of hot water
    Remove bag and add:
    6 c. of sugar
    4 c. of orange juice
    2 cups of lemon juice
    1 gal of cranberry juice
    cocktail
    12 cups of hot water
    Serve Hot
    Obviously this makes a lot! I never add that much sugar and you can play with the taste a lot. Use this as a starting recipe.

    I would love to win!

    ReplyDelete
  147. Anonymous5:14 PM EST

    I would love to be a winner! This AM there were 49 comments and this afternoon over 300 more. How will I ever read all those r4ecipes AND sew more before Thanksgiving and the Mystery!

    My recipe is fast and easy: Graham Cracker Pralines
    Using 1/2c butter and 1/3 - 1/2 cups butter, bring to a boil while placing graham crackers on a 10 - 15 jelly roll pan and preheating oven to 350 degrees F. Boil butter and sugar for 1 minute, then pour over crackers evenly. You may sprinkle chopped nuts on top before placing in oven for 8 - 10 minutes until bubbly. Let cool and cut or break into pieces before eating before anyone else comes and you have to share! oh yes, my name:Johanne Hagar,
    2hagars@gmail.com

    ReplyDelete
  148. would love to win! fav holiday recipe:
    THE FROZEN STUFF
    1 container cool whip
    1 large can fruit cocktail, drained
    1 or 2 bananas, sliced
    1/2 cup chopped nuts if desired
    1/2 cup coconut, if desired
    Mix everything together and let freeze. You will have to let it thaw a bit to serve, but it's worth it! Yum
    Tammy K. in Illinois

    ReplyDelete
  149. Super Easy Leftover Turkey Pot Pie:
    Line a large pie plate with leftover stuffing, (like a pat-in-pan crust).
    Mix leftover turkey, gravy, and mixed veggies. I use a bag of frozen mixed, or just use whatever is leftover that might taste good, broccoli, carrots, diced boiled potatoes, a little onion...
    Put tin foil on top, bake in oven about 30 min, and Woila!
    It's kind of like scrap quilting......

    ReplyDelete
  150. Pumpkin Spice Muffins
    1 spice cake mix
    1 can pumpkin (14 oz)

    Preheat to 350

    Mix together cake mix and pumpkin. I use a hand mixer because the batter is thick. Spoon into muffin papers and bake for 15 to 20 minutes. When the toothpick comes out dry they're done. Immediately put them in a towel lined basket and cover. YUMMMMM and so quick I make these to take to work in the morning. They arrive still warm.

    ReplyDelete
  151. I don't see the recipe or comment I posted at 3.00 + am EST yesterday, so will try again:
    Snow Peaks.
    Beat 3 egg whites till soft peaks form. Slowly add 3/4 c. white sugar while beating to stiff peaks. Add 3/4 cup coconut and 1 tsp almond flavoring. Bake on parchment covered cookie sheet at 350 F till done (about 12 minutes). Store in airtight container . May be embellished with chopped candy canes for Christmas flavor.

    ReplyDelete
  152. Hi Bonnie,
    Love hearing about all your travels! And I appreciate that you are sooooo generous in giving to us - quilt cam / hints / mystery quilts (my fav)
    Here is a low fat brownie recipe - that is almost healthy!

    Low fat zucchini brownies

    A very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). No oil or egg used. A very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). No oil or egg used.
    Number of Servings: 24

    Ingredients
    1/2 cup applesauce
    2 small or medium bananas mashed
    1 1/2 cup sugar
    2 tsp. vanilla extract
    1/2 cup cocoa powder
    1 1/2 tsp. baking soda
    1/2 tsp salt
    2 cups finely shredded zucchini
    2 cups all purpose flour
    1/2 cup walnut pieces (or pecans)

    Directions
    Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan.
    In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

    Number of Servings: 24

    ReplyDelete
  153. Bonnie, you are too much. I'm going to come back to read all of the recipes.
    Today I made peanut brittle, and it came out pretty well. This recipe is from All Recipes.com
    1 cup white sugar
    1/2 cup light corn syrup
    1/4 teaspoon salt
    1/4 cup water
    1 cup peanuts
    2 tablespoons butter, softened
    1 teaspoon baking soda

    Directions
    Grease a large cookie sheet. Set aside.
    In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
    Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

    ReplyDelete
  154. We love these muffins and they are gluten free.

    Pumpkin Spice Muffins
    Makes 24 muffins.

    2 cups ground almonds
    1¼ cups ground flaxseed
    ¾ cup splenda
    2 tsps cinnamon
    1 tsp allspice
    1 tsp nutmeg
    1 tsp baking powder
    15 oz pumpkin
    ¼ cup oil olive
    ½ cup sour cream
    2 eggs
    ½ cup cranraisins (optional)

    Mix dry. Mix wet. Mix together.
    Grease muffin tin(s).
    Bake at 350 for 25 to 30 minutes.

    Thanks.

    ReplyDelete
  155. I love Deviled Eggs:
    6 hard boiled eggs
    crack and peel, slice eggs in half. Take out yolks and add 3 TBLS mayo, 1 tsp. mustard, salt and pepper to taste, and a little vinegar. You can add more salt, pepper and vinegar if it's not enough for you, but you can't take it out. Mix all well and put back into egg whites and sprinkle top of eggs with red paprika. Bonnie-blue is my fav color and I can't wait til Black Friday-can't ya post a litte earlier? LOL Becky

    ReplyDelete
  156. Carmel Corn (my Sister's recipe)

    1 to 1-1/3 cups unpopped popcorn
    (approx 12 qts popped)

    Combine & bring to a boil stirring constantly
    2- Sticks butter/margarine
    2-Cup brown sugar
    ¼- Cup light corn syrup
    Continue boiling without stirring for 5 min

    Remove from heat & add
    ¼-tsp baking soda
    1-tsp salt
    1-tsp vanilla

    Stir briskly until caramelized
    Pour over popped corn & stir to coat.

    Spread onto baking sheets and bake in oven @ 250 for 1 hr stirring every 15 min.

    Hide some for yourself!! :)

    ReplyDelete
  157. Ann Gillett, ajgillett@cox.net5:57 PM EST

    Ready to do your mystery quilt. I'm so excited. This is my first.
    LEFT OVER TURKEY ENCHALITAS

    chopped up turkey
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 jar salsa
    Flour tortillas
    Cheddar cheese

    Mix the soups and the salsa, divide in half. Add the turkey to one half. Roll up turkey mixture in tortillas and place in a cassarole dish. When done pour the 2 nd half of soup mixture over the top. Sprinkle cheddar cheese on top and bake 30 min at 350. This can also be frozen and baked later

    ReplyDelete
  158. 5 cup Aggie Dip (it only has 4.5 cups, though beause it's Aggie Dip, but hey! it has BACON in it!)
    1 cup mayo
    1 cup shredded mozzarella
    1 cup shredded cheddar
    1 cup bacon bits
    1/2 cup chopped green onions
    Mix well and serve with crackers.

    ReplyDelete
  159. This is a recipe I found the other day which I hope to try out this weekend, but I will be adjusting the amount of the ingredients - anything with potatoes is yummy for me.

    Ingredients
    5 pound russet potatoes
    10 slices bacon
    8 ounce cream cheese, room temperature
    1/2 cup unsalted butter, melted
    1 cup sour cream
    1/4 cup chives, minced
    2 1/2 cup cheddar cheese, grated
    2 teaspoon kosher salt
    1/2 teaspoon pepper

    Directions
    1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

    2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

    3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

    4. Transfer to a buttered 3-quart baking dish. Top with remaining ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

    I copied and pasted the recipe as it was much easier for me :)

    ReplyDelete
  160. During the holidays there is always an invitation to a party that says...bring an appetizer. Here is the one I almost always take and it is always a hit, and So easy.
    Crockpot Meatballs
    1 bag frozen meatballs- plain or Italian
    1 can jellied cranberry sauce
    1 jar salsa, whatever kind you like
    Dump it all into a slow cooker and let it go on high for a couple of hours. It will liquify. Stir it up a little and turn to low. Provide cute little toothpicks or let everyone put a few on a plate. Yummy!

    Linda Ashley
    Lindaashley032@gmail.com

    ReplyDelete
  161. Love your blues! Family favorite...Pear Salad- 1 lg. box lime jello,2 cans pears- reserve juice, 2 8oz. pkgs. cream cheese,2 containers cool whip, 2 cups of reserved pear juice heated to boiling. Dissolve jello in pear juice, blend pears & cream cheese until smooth, add jello mixture and blend well stir in the cool whip, blend and refrigerate. Enjoy!

    ReplyDelete
  162. Well, I have a special diet, so my recipes aren't what most people like, but one thing they do like are my deviled eggs. You can use any recipe for the egg mix, but the secret ingredient is crushed pineapple in the mix, and a small piece on top of each egg, it is a great combination.

    I make my own mayonnaise, so I use lemon instead of vinegar, so that also added to the flavor without being over powering.

    Debbie

    ReplyDelete
  163. Well, I have a special diet, so my recipes aren't what most people like, but one thing they do like are my deviled eggs. You can use any recipe for the egg mix, but the secret ingredient is crushed pineapple in the mix, and a small piece on top of each egg, it is a great combination.

    I make my own mayonnaise, so I use lemon instead of vinegar, so that also added to the flavor without being over powering.

    Debbie

    ReplyDelete
  164. Anonymous6:16 PM EST

    Bonnie is in our town and we are having an awesome time! Thanks Bonnie!

    Now that I have posted this I will have to make it and I can blame you for the added calories this time. lol

    Pecan Pie Cobbler (Recipe from Pillsbury)

    Pecan Pie Cobbler
    1 Box refrigerated pie crusts, softened as directed on box
    2 1/2 cups light corn syrup
    2 1/2 cups packed brown sugar
    1/2 cup butter, melted
    4 1/2 teaspoons vanilla
    6 eggs, slightly beaten
    2 cups coarsely chopped pecans
    Butter-flavor cooking spray
    2 cups pecan halves
    Vanilla ice cream, if desired
    1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
    2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
    3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

    ReplyDelete
  165. I truly love this easy to make side.And it is gluten free, Bonnie. I don't use the capers since I don't usually have any. I got it off Pinterest.


    Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts

    Vegan • Gluten free • Paleo
    Kalyn's Kitchen
    Produce

    1 head Cauliflower
    2 tbsp Flat-leaf parsley
    1 Lemon, cut
    1 Red bell pepper
    Condiments
    1 tbsp Capers
    2/3 cup Green olives
    Baking & Spices
    1 Salt and fresh ground black pepper
    Oils & Vinegars
    2 tbsp Olive oil
    Nuts & Seeds
    3 tbsp Pine nuts

    ReplyDelete
  166. Thanks for the opportunity. Not sure what you will see as my identity as I usually follow you through FB, but I am Lisa Rawlings aka intheditchcat@gmail.com

    Cranberry Apple Crunch

    2 c whole fresh cranberries
    3 c chopped apples
    1 1/2 c sugar
    1 stick butter
    1/2 c brown sugar
    1/3 c flour
    1 c chopped pecans
    1 1/2c oatmeal

    Butter a 9x13 baking dish
    Mix cranberries,apples and sugar and spread in baking dish

    Melt butter in a saucepan; add brown sugar, flour, pecans and oatmeal and mix thoroughly

    Spread over the top of the cranberry and apple mixture

    Bake covered for 1 hour at 350 degrees. Uncover for last 20-30 minutes

    YUMMY, I always get asked to share this recipe. It is awesome warmed up for breakfast or an evening snack...never goes to waste! Enjoy!

    ReplyDelete
  167. Hi Bonnie! Love your blocks!!

    Candied Orange Peel (my mom's recipe):
    Peel from 4 oranges
    2 c. sugar
    2 c. water
    1/4 c. red cinnamon candies or green food coloring & 8 drops of peppermint.

    Cut orange peels into thin strips (take off white part). Put in pan, cover with cold water and let it come to a boil. Drain. Cover with water and bring to boil again. Add sugar & water. Bring to boil. Add candies or whatever & cook on low heat until all but 1 Tbs. syrup has boiled away. Turn out on cookie sheet, sprinkle with sugar, and roll each piece in sugar. Store in tightly covered container.

    Joanne Donovan, JDonhorses@Live.com

    ReplyDelete
  168. Bonnie, thanks for the chance to enter the competition. I usually have most of this on hand and pickup the supermarket sausage mince if I know I am having a number of people over, these go as soon as I take them out of the oven.
    Simone's sausage rolls,
    8oz sausage mince
    1-2 med brown onions chopped
    3 or 4 cloves of garlic
    1 med zucchini
    1 med carrot
    3 inch piece pumpkin or sweet potato
    1 med potato
    1 parsnip (optional)
    and any other veges in the fridge will usually go into this either chopped or grated.
    1 red capsicum or green chopped.
    2 tbsp tomato paste
    1-2 tsp mixed herbs
    1 tsp parsley
    1-2 eggs
    oat bran or bread crumbs
    salt & pepper
    Puff pastry sheets -1 usually use a pack of 10.

    Chop the onion, garlic & capsicum in the food processor, then grate the rest of the veges using a fine grater attachment in the food processor.
    Wash hands well.
    Squeeze the excess moisture out of the grated vegetables before placing in a large bowl with the meat & tomato paste.
    Mix with the herbs, parsley, salt & pepper to taste, beat eggs and add to mix now mix with hands. Wash hands then add breadcrumbs or oat bran to soak up excess moisture and help mix bind. Lay out the pastry sheets and slice into 3 then lay a long line of mix down one side of each rectangle, use egg wash to seal the edges and fold over, press edges with fork to seal.
    Cut into 3inch sizes and place on trays lined with baking paper and brush with egg wash, bake in hot oven 400'F for aprox 20 min or until golden brown. Continue making sausage rolls until you run out of filling.
    Serve with tomato sauce or barbecue sauce and a salad.
    If you run out of pastry you can put the rest of the filling in a tin on it's own and make a meatloaf out of it. I freeze the sausage rolls left over and they keep for at least 6 month (if someone doesn't discover them!)
    Usually I can enroll help to shape the sausage rolls and get them into the oven after the first trays are in and the smell wafts around the house. No one seems to mind the extra veges packed into these.

    ReplyDelete
  169. Getting ready to start for the new mystery quilt. Pulling scraps this weekend. Looking forward to it.

    Cherry Cheese Coffee Cake

    Cake & filling
    2 (8 oz. each) pkgs. refrigerated crescent rolls
    8 oz. cream cheese
    1/4 cup powdered sugar
    1 egg
    1/2 tsp. vanilla or almond extract
    21 oz. can cherry pie filling

    Glaze
    1/2 cup powdered sugar
    2-3 teaspoons milk

    Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

    ReplyDelete
  170. I would have to do my block in green I have that the most in scraps! my recipe is Dump Cake

    take 13x9 pan Pour can of crushed pineapple and a can of cherry pie filling. Then pour a box of yellow cake mix on top of that. Take 2 sticks of butter slice them then layer on top. You can sprinkle nuts Bake 350 for 45 min

    ReplyDelete
  171. A favorite dessert recipe for my holiday gatherings: "Mocha Bavarian Pie" from Hershey's. You can make this a day or two ahead and keep in the refrigerator.

    https://www.hersheys.com/recipes/recipe-details.aspx?id=4391

    ReplyDelete
  172. I forgot to add the instructions correctly.

    Kalyn's Printer Friendly Recipes

    TUESDAY, DECEMBER 6, 2011

    Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts (Christmas Cauiflower)
    (Makes 4-6 servings, depending on what else you're serving with it; recipe adapted from Food and Wine Annual Cookbook 2008, a book with a lot of good ideas.)

    Ingredients:
    1 head cauliflower, cut up into smallish, same-size pieces
    1 red bell pepper, stem and seeds cut out and cut into 1/2 inch dice
    2 T olive oil
    salt and fresh ground black pepper to taste
    3 T pine nuts (slivered almonds would also be nice if you don't want to buy pine nuts)
    2/3 cup sliced green olives
    1-2 T capers
    2 T chopped flat-leaf parsley (completely optional, but if you have some it adds some nice green color)
    cut lemon pieces to squeeze over (optional)

    Instructions:
    Preheat oven to 425F/220C. Cut the cauliflower into smallish, same-size pieces and cut the red bell pepper into half inch dice. Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil. Season to taste with salt and fresh ground black pepper and stir again. Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.

    While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers. Chop the parsley if using. After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.) Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked. Serve hot, with a slice of lemon to squeeze over if desired.

    If you don't eat this all at once it will keep in the refrigerator for a day or two. I would reheat it in a very hot dry non-stick pan instead of using a microwave.


    This printable recipe from KalynsKitchen.com

    ReplyDelete
  173. Wow Bonnie! You're going to have enough new recipes here to keep you going for years!! lol Good for you- great idea!! Love your blue block (my favorite color too) and thanks for the chances to win an issue of 100 Blocks. This recipe is one of our favorites for Christmas - I am "expected" to make it each year by a number of people.. they get upset if I don't give them some (even though I have given them the recipe so they can make their own!!)

    Cheese Spread (or Dip)
    In top of a double boiler, over med. heat, combine:
    2 tsp. wet mustard
    1/2 cup margarine or butter
    4 well beaten eggs
    3/4 cup white sugar
    Stir well. Add 1 500g. pkg Velveeta cheese, cut in cubes. Stir until all is melted. remove from heat and add:
    1/4 cup cider vinegar
    1/4 green pepper, finely chopped
    1 sm. bottle pimento, finely chopped
    Stir well. The vinegar will thicken it up. Cool, then pour into containers. Cover when totally cooled, store in fridge. Sooo good on crackers, or as a dip with veggies if you prefer.

    ReplyDelete
  174. Anonymous6:45 PM EST

    I love reading all these recipes. Here is mine, my mother has made it for at least 40 years and we have it every Christmas.
    Cranberry Sauce
    Grind up 1 lb raw cranberries, 2 apples cored, and 2 oranges peeled and seeded. I use a food processor to chop them.
    Mix with 1 small can crushed pineapple with juice, 1 cup sugar and 1/2 cup chopped nuts (pecans are good)
    Let sit overnight so flavors meld, yummy!
    Sharon Ray: wnt2trvlaol.com

    ReplyDelete
  175. Anonymous6:54 PM EST

    Hi Bonnie,
    This is my favorite "holiday" giving gift for family and friends:

    Banana Bread

    ½ c. butter or margarine
    1 c. sugar
    2 eggs
    1 t. baking soda
    ¼ c. chopped walnuts
    3-4 bananas (mashed and sieved)
    2 c. flour
    ¼ t. vanilla

    Combine flour and baking soda, and set aside.
    In a separate bowl, cream butter and sugar. Add unbeaten eggs, nuts and sieved bananas. Mix well. Sift flour and soda mixture and fold in (little at a time). Pour into lined/greased loaf pan. Bake @ 50-60 minutes (until toothpick comes out clean).

    Preheat: 350˚F
    Yields: 2 loaf pans or 24 cupcakes

    Thank you for the opportunity!
    Carla
    csimao@hawaiiantel.net

    ReplyDelete
  176. Love your Something Blue block and the story behind it! Thanks for the fantastic giveaway.Here is one of my favorite recipes for this time of year.
    bhometchko(at)hotmail(dot)com

    SPICED PUMPKIN BARS
    Servings: 24

    Ingredients
    2 cups all-purpose flour
    2 tsp. baking powder
    2 tsp. ground cinnamon
    1 tsp. baking soda
    1/4 tsp. salt
    4 eggs
    1 15 oz. can pumpkin
    1-2/3 cups granulated sugar
    1 cup cooking oil
    3/4 cup chopped pecans (optional)
    Pecan halves (optional)
    1 8 oz. package cream cheese, softened
    1/4 cup butter, softened
    1 tsp. vanilla
    2 cups sifted powdered sugar

    Directions
    1. In a medium bowl stir together
    flour, baking powder, cinnamon, baking soda, and salt; set aside.
    2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined.
    If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.
    3. Bake in a 350°F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
    4. In a medium mixing bowl beat
    together the cream cheese, butter,
    and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top
    with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

    ReplyDelete
  177. Anonymous6:59 PM EST

    Bonnie,
    This is a really quick dessert to make and you can substitute the fruit for any fruit you like.
    Thanks for the opportunity.
    CHERRY DUMP CAKE
    Dump 2 cans cherry pie filling in a rectangular baking pan (13x9). Sprinkle 1 yellow cake mix (dry) over the cherries. Slice 1 stick butter thin and place slices over dry cake and cherries. Bake approximately 1 hour at 350 degrees.
    Cindy in Pa.
    cstoo13@aol.com

    ReplyDelete
  178. Cornbread "Thingie"
    1 can creamed corn
    3/4 can corn (drained)
    1 8.5-oz box corn muffin mix
    8 oz sour cream
    2 eggs
    1 stick butter
    Melt butter and mix with corn, sour cream and eggs. Add corn muffin mix. Pour into big glass baking dish. Bake 350 for 45 minutes.

    ReplyDelete
  179. Hi Bonnie.. exciting opportunity to win one of your giveaways. At Thanksgiving, we love to have a lot of vegetables and carrots are usually one of them - these ones are glazed and simple.

    GLAZED CARROTS

    2T Butter
    1/3 Cup Brown Sugar
    Salt & pepper

    Cook carrots.
    Melt butter in a saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

    ReplyDelete
  180. This is my mother's rice recipe that she fixed for Christmas dinner to go with a prime rib roast.

    Mother's Rice

    1 stick butter
    2 chopped onions (medium)
    2 cups Minute Rice, uncooked

    BROWN ABOVE IN BUTTER

    ADD:
    2 cans Beef Consume' soup
    2 cans small mushrooms

    Refrigerate overnight before baking.

    BAKE at 350 degrees for 45 minutes in casserole dish.
    ENJOY!

    ReplyDelete
  181. oh my word!! Look at all the great recipes! I'm going to have to stay up a few hours extra tonite just to read them all!! Thanks for the giveaway, Bonnie, and safe travels!

    ReplyDelete
  182. I love your block combining yellow with blue and white is one of my favorites.
    Christmas wouldn't be the same without sugar cookies. Here is my Aunt Dorothy's recipe. Yum!
    1 cup powdered sugar
    1 cup granulated sugar
    1 cup margarine
    1 cup vegetable oil
    Beat with a mixer for 5-10 minutes.(yes that's right!)
    Add 2 eggs one at a time to thoroughly beat into mixture.
    Add 4 cups +4Tablespoons flour
    1 teaspoon salt
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    1 teaspoon vanilla or almond extract
    Chill overnight.
    Roll into 1" balls; roll in sugar and flatten with a glass that has been dipped in sugar.
    Bake at 350 degrees until lightly brown, about 12 minutes.

    ReplyDelete
  183. A friend made these as gifts a couple of years ago. They are amazing. I think they were a winner at the NC State Fair. Thanks for the chance to win.

    Cheesy Pecan Cranberry Crisps

    40-50 crisps out of one batch

    2 cups Asiago cheese, shredded (white, creamy, pungent odor)
    1 cup butter
    Dash of cayenne pepper
    1 teaspoon baking powder
    2 cups flour
    1 1/2 cup pecans, chopped & toasted
    3/4 cup dried cranberries

    Cream the cheese & butter until thoroughly mixed. In a small bowl combine the flour, baking powder & cayenne pepper. Mix into butter/cheese mixture until smooth. Add chopped pecans & cranberries. Form into a log & wrap in plastic wrap – let rest in refrigerator for 1 hour or longer. (The longer it cools, the easier to slice) When ready to bake, preheat oven to 350 degrees. Unwrap the dough & slice into 1/3" rounds & place on parchment paper lined baking sheets. Bake for 12-15 minutes until lightly browned.

    ReplyDelete
  184. Tomato Pie

    5 med tomatoes (2 full cups)
    1/2 to 1 med onion, chopped (2 T. dried)
    1/2 garlic, minced (1/4 t. dried)
    1 T brown sugar
    2 T chopped fresh basil (1 t. dried sweet basil leaves)
    salt and pepper to taste
    1 baked (10") pie shell, cooled
    3/4 cup mayonnaise (no sub)
    1 cup shredded cheddar cheese
    1 cup shredded Swiss cheese


    Peel, seed and chop the tomatoes, drain well. Combine with the onion, garlic, brown sugar, basil, salt and pepper in a bowl and mix well. Spoon into the pie shell.

    Mix the mayonnaise, cheddar cheese and Swiss cheese in a bowl. Spread over the tomato mixture. Bake at 400º for 20 mins. Let stand for several minutes before slicing to serve.

    Yield 4-6 servings

    ReplyDelete
  185. 1 box of angel food cake mix
    1 can of crushed pineapple

    Mix together. Pour into 9x13 pan. Bake 350° for 30 minutes...or till done.

    ReplyDelete
  186. Hi Bonnie - waiting 8 more days til the first MQ clue In the meantime: Here's my recipe !Best Ever Caramel Apple Crisp
    Filling:
    5 each apples, cored, and thinly sliced
    ½ cup white sugar
    1 tablespoon Flour
    ½ teaspoon cinnamon, ground
    1 tablespoon lemon juice
    ¼ cup water
    Crumble:
    1 ½ cups flour
    1 cup brown sugar
    1 cup oatmeal, Quick oats
    1 cup butter, softened
    Caramel Sauce:
    14 oz. caramels, unwrapped
    1 can evaporated milk
    Directions

    Preheat oven to 350 F (175 degree C).

    In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.

    In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.*

    Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

    ReplyDelete
  187. Well, your readers have themselves a digital cookbook for the holidays with all these commenters. I have already bookmarked a few to try. My contribution is a cheese ball that is always a hit with my family.

    Cheese Ball
    2 8-oz pkg cream cheese, room temp
    8oz cheddar cheese, grated
    1 Tablespoon chopped green pepper
    1 teaspoon onion, minced
    2oz jar chopped pimiento, drain if you want to
    shake of Tabasco
    1 teaspoon Worcestershire sauce
    sprinkle of salt--I leave out as plenty salty
    chopped toasted pecans--toasting makes them extra tasty and they stay crunchy

    Combine altogether (except pecans) in a bowl. I use my Kitchen Aid mixer with the dough hook. Divide into 2 balls and roll in chopped pecans. Seal in plastic wrap and refrigerate. These freeze excellent. Nice to make ahead and have on hand.
    To toast pecans, I use a shallow pan and toast about 10-12 minutes at 350. Watch closely.

    ReplyDelete
  188. I love to make Turkey and dumpling soup with the leftover carcass. I put the Turkey skeleton in a pot and add water to cover. I add 1/2 cup chopped celery, 1/2 cup chopped carrot and 1/2 cup chopped onion. I add salt and pepper and maybe a bay leaf or two. I cook this a couple of hours and let it cool to remove the bones. Return the meat to the broth (it should have cooked down quite a bit.) The dumplings are made with 3 cups flour, 3/4 cup water, 1/2 tsp salt, 2 eggs and 4 Tbsp butter. Knead the dough and roll out on a floured surface until about 1/4 inch thick. Cut into strips 1/2- 1 inch wide. Drop into the boiling broth. They will rise to the top when done. I like to add peas and/or corn last and cook through. It is one of my favorite meals.

    Love all your quilts, Ms Bonnie. Your "Something Blue" block is one that I would enjoy experimenting with.

    ReplyDelete
  189. would sooo love to win a prize!!! one of my fav holiday desserts is trifle. easy to make and can make ahead a time.

    1 jelly roll(not fabric)cake
    slice and put on bottom and sides of bowl. if leftover pieces just cube and put in bowl.

    1 pkg of vanilla pudding(such as jello brand)
    follow package directions to cook. then pour overcake in bowl. refrigerate till pudding is semi hard (not liquid) approx. 10-20 min.

    1 can of sour cherries or fruit
    drain liquid and pour fruit in pudding mix. refrigerate till pudding is solid. approx. 30 min.

    makes 4-8 servings

    variation: add liquor (1-2 shots) to cake before pudding.

    make 1 day ahead.

    enjoy!

    ReplyDelete
  190. Martha's Goop
    It's a twist on Waldorf Salad, made by my Mom, Martha. At a holiday gathering, one of my cousin's couldn't remember what it was called and hollered out who made this goop? Hence, Martha's Goop.

    Diced bite sized, Red delicious apples
    Miracle Whip Salad Dressing, mixed with sugar to sweeten to taste)
    Marachino Cherries (well drained and cut in quarters)
    Chopped Pecans
    Sliced bananas

    Mix all together, chill and serve, enjoy. You decide if it's a salad or dessert.



    ReplyDelete
  191. Anonymous8:00 PM EST

    Making this tomorrow for our neighborhood get together. Always on the table at Thanksgiving and Christmas!

    Easy Corn Casserole

    1/2 C. Butter, melted
    2 eggs, beaten
    1 (8.5 ounce) package dry corn bread mix
    1 (15 ounce) can whole kernel corn, drained
    1 (14.75 ounce) can creamed corn
    1 C. sour cream

    Preheat oven to 350 degrees , lightly grease 9x9 " baking dish
    In medium bowl, combine butter, eggs, corn bread mix, whole & creamed corn and sour cream.
    Bake for 45 minutes or until top is golden brown.

    Enjoy!
    Emily
    emquilter@comcast.net

    ReplyDelete
  192. Anonymous8:00 PM EST

    Hi Bonnie, Glad to see you back from the sea. Here is my recipe for:
    Cranberry Bread Pudding

    1 1/2 cups whole cranberry sauce
    6 c. bread diced
    3 eggs
    2 c. milk
    1/2 c. sugar
    1/2 c. raisins
    1 tsp. cinnamon

    Dir: Combine cranberry sauce, bread and raisin in a bowl. Add the well beaten eggs, sugar, milk and cinnamon. Mix gently.

    Pour into a well greased 2 qt casserole. Bake at 350 degrees for about 45 min. Test with a knife, if clean is done if not bake a little longer. serve with cool whip.

    gaquilter@yahoo.com

    ReplyDelete
  193. Wow..a chance to win some neat prizes from Bonnie and a whole bunch of recipients from everyone! One of our favorite recipients is what I call Gloria's pie since I got the recipie from her...easy and delicious...take 2 frozen pie crusts,poke with fork,.puts a layer of pecans on pie crust and cook pie crusts following directions. While pie crusts are cooling, take 1 large cool whip ,2cups (1box) confectioners sugar, 1 softened 8oz cream cheese...mix well. Put into cooled pie crusts, cover and put into refrigerator for a couple hours. I also put a can of cherry pie filling and a can of blueberry pie filling into the refrigerator to get cold. Just before serving, open cans of pie filling and serve.

    ReplyDelete
  194. Patsy Sherwood Park, Alberta Canada icepoppy1@hotmail.com
    I love the bloc can't wait for the MQ it's my first. When I was a child my Mom would make 2-3 Ice Cream Buckets full of these and put them in the freezer. Closer to Christmas they would be all gone and us kids would get in trouble for sneaking them. One day we caught our Mom taking a hand ful as she was doing the wash. She then realized that it was her that ate them all. They are still our favorite today but I use all chocolate( I don't like butterscotch.
    Chinese cookie
    1 Bag chocolate chips
    1 bag butterscotch chips
    melt over low heat
    1 bag chow mein noodles (dry thick noodles may come in can approx 16 oz)
    4-6 cups peanuts

    mix in a large bowl. Drop by spoonfuls onto wax paper. Put in freezer to set store in freezer until ready to serve. easy and yummy

    ReplyDelete
  195. Wow, a giveaway and wonderful recipe sharing...what more can we ask for right! My recipients is
    Glorious pie

    1 large container of cool whip
    1 box (2cups) confectioner sugar
    1 8oz cream cheese (softened)
    2 frozen pie crusts
    Pecans or pecan pieces
    2 cans pie filling of choice (I usually use 1 cherry and 1 blueberry)

    Poke holes in pie crusts followed by a layer of pecans,competely covering bottom of crusts. Bake as directed then cool. Put cans of pie filling into refrigerator to get cold.

    Mix cool whip,cream cheese and confectioners sugar together mixing well. Carefully put into cooled piecrusts (so that pecans stay in place on pie crust). Cover and put into refrigerator for a couple of hours. Just before serving, put pie filling over pies and enjoy!

    ReplyDelete
  196. waffle Christmas cookies
    use the recipe for waffles that came with your waffle iron.
    to your batter add craisins [dried cranberries], gold raisins and walnut pieces 1/4cup each plus 1tsp cinnamon. drop a half of a 1/cup of batter to each section of the iron, cook for the recommended time. remove to cooling rack. can be frosted, frozen, served anytime.

    ReplyDelete
  197. Here my touch of healthy eating to have a chance to be a winner.Kat's Favorite Savory Green Smoothie
    1/2 cucumber
    2 stalks celery
    1/4 lemon, peeled
    1 clove garlic with skin
    1/2” piece of ginger
    1/2” piece of fresh turmeric, if available (or 1 tsp turmeric powder)
    1/2 tsp fresh cracked black pepper
    1 tsp cumin
    1 tsp Himalayan or sea salt
    1 small handful dulse
    1 tsp kelp powder
    1 fresh roma tomato or a handful of cherry tomatoes
    4-6 sun-dried tomatoes
    2 Tbsp sesame tahini
    3 leaves kale or collard greens
    2 handfuls spinach
    1/4 bunch cilantro
    Water
    Avocado, scallions, kalamata olives, sprouts, etc.

    Blend all ingredients (ideally in a VitaMix) except avocado, scallions, olives and sprouts – stir these in after blending to make a chunky soup.

    ReplyDelete
  198. Love your scrappy block. Such fun looking over all the posted recipes. Here's an easy sweet treat recipe:

    Oreo Balls:
    Crush 1 pkg oreos
    Mix with 1 8oz cream cheese
    Roll into balls
    Refrigerate till firm
    Roll in melted chocolate

    ReplyDelete
  199. My Mom passed away earlier this year, so this will be the first time I will be making this family favorite:
    Cranberry Relish
    Using a food processor, finely chop in two batches:
    1 bag fresh cranberries
    1 fresh orange quartered with stem removed (do not peel)
    Combine in large bowl and add 3/4 to one cup of sugar.
    Divide into small jelly jars and store in refrigerator.

    ReplyDelete
  200. Cheepeez ! In a large casserole dish, layer a bag of frozen peas, a can of cream of mushroom soup, 6 hardboiled and sliced eggs, and lots of cheese. (Multiple layers of each. ) Bake in 350 degree oven until cheese is melted and bubbly. Enjoy!

    ReplyDelete

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