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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. I love Pecan Nut Cups! When I was kid my dad told my sister and me that Santa loved Pecan Nut Cups especially with a glass of wine. We argued with him saying Santa wanted milk. My dad said no he really wanted a glass of wine since he had a long night delivering toy and it would help him relax. My sister and I said "ok since you know best dad" and we put out several Pecan Nut cups and a glass of wine. Christmas morning when we got up the Pecan Nut Cups were gone and so was the glass of wine and Santa left us a great note telling us how much he loved the Pecan Nut Cups and the wine especially after the long night! "Wow Dad you were right!"

    Here is the recipe! Enjoy!

    Pecan Nut Cups

    Crust - 1/2 lb of butter, softened
    2 - 3 oz pkgs cream cheese softened
    2 cups flour

    Mash cream cheese add butter and mix well. Add flour. Knead dough to form 48 balls. Place balls in muffin tins (use small size about the size of a quarter.) Mash with thumb to line each muffin tin.

    Filling: 2 cup light brown sugar
    2 eggs
    1/2 teaspoon salt
    6 tablespoons melted butter
    1/2 teaspoon vanilla
    1 1/2 cup chopped pecans

    Stir egg with a fork. Mix together brown sugar and salt. Blend in butter and vanilla. Add chopped nuts. Place 1 tsp of filling in each cup. Bake in 350 degree oven for 30 minutes.

    ReplyDelete
  2. Chocolate Crinkle Cookies

    Ingredients:

    ½ Tsp. salt
    2 cups flour
    2 tsp. baking powder
    ½ cup corn oil
    4 oz. unsweetened chocolate (melted)
    2 cups sugar
    4 eggs
    2 tsp. vanilla
    1 cup confectioners’ sugar (to roll cookies)


    Preheat oven to 350 degrees.
    Stir together salt, flour and baking powder. Mix corn oil, chocolate and sugar; blend in one egg at a time. Add vanilla. Stir in flour mixture. Chill 1 hour. Take a teaspoonful of dough, roll in confectioners’ sugar and place on ungreased cookie sheet.
    Bake at 350 degrees for 10-12 minutes.
    Yield: 50 Cookies

    ReplyDelete
  3. Love all these recipes, here's mine

    EARTHQUAKE CAKE

    2/3 cup shredded coconut
    2/3 cup chocolate chips
    2/3 cup chopped pecans
    1 8 oz. Pkg. cream cheese (room temperature)
    ¼ lb. Butter or margarine (room temperature)
    1 lb. Box of Powdered Sugar
    1 box German Chocolate or other Chocolate Cake Mix

    Spray 13 x 9 inch cake pan. Sprinkle coconut, chocolate chips and pecans on bottom of pan. Prepare the cake, following the package directions, then pour cake over coconut, chips and pecans (spreading evenly). Melt cream cheese and magarine (microwave is great) just until creamy. Mix in entire box of powdered sugar. Spread or pour over top of cake batter (a little bit thicker at the edges. Place in preheated 350 ° oven and bake for 40 to 50 minutes.
    Serve with dollop of whip cream or cool whip.

    Joan

    ReplyDelete
  4. Turkey chuk soup

    chopped onion and celery to leftover turkey, add to pot of un cooked rice, then cook together in rice cooker using chicken broth (add a 1/2 C to 1C more broth than rice direction), add salt and pepper (or other seasoning you prefer) to taste. if you want this to be more soupy, after everything and rice is cooked, transfer to larger pot and add more chicken broth, bring to boil, season to taste, and serve.

    ReplyDelete
  5. Your blog is so much fun. Here is a recipe my family has to have at every gathering. It is in honor of my mom and aunts, they always made these.
    Lantell@cox.net

    Every Holiday Deviled Eggs
    Ingredients

    6 eggs
    1/4 cup mayonnaise
    1 teaspoon white vinegar
    1 teaspoon Worcestershire sauce
    1/2 teaspoon dry mustard
    1/8 teaspoon salt
    Freshly ground black pepper
    Paprika, for garnish
    Fresh Dill for garnish
    Directions
    Put eggs in a single layer in a saucepan and cover with 1 1/2 inches water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water for 1 minute.
    Crack egg shells at the large end and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks well using a fork. Add mayonnaise, vinegar, Worcestershire, mustard, salt, and pepper, and mix well.
    Put heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, garnish with dill. Chill before serving.

    ReplyDelete
  6. Hi Bonnie. My favourite go to appetizer is stuffed mushrooms:
    1 lb assorted white / brown mushrooms - cleaned and destemmed. (finely chop the stems and put to the side
    1 lb bacon, chopped
    1 8oz pkg cream cheese
    1 heaping Tablespoon mayonnaise
    2 Tablespoons parmesan cheese (and extra for topping)
    2 stems green onions, finely chopped.
    1 4oz. can water chestnuts, drained and finely chopped
    Fry the bacon until mostly cooked and then add the chopped mushroom stems and green onions. Fry 5 more minutes and then drain well. Mix all ingredients together and stuff into the top of each the mushroom caps. Sprinkle lightly with the additional parmesan cheese, Bake for about 1/2 hour in a 350C oven or until cheese starts to brown and mushrooms are cooked. Love this recipe. The mayonnaise is optional, but I find that it helps "thin out" the cream cheese a bit so it is easier to mix and spread. Love your blog. Thanks so much for sharing

    ReplyDelete
  7. Leftover Mashed Potatoes Soup

    Big bowl of leftover mashed potatoes (or make some just for this :), if you have some leftover whole potatoes you can cut them up and add them too

    milk, evaporated milk, cream - whatever you have (I like to use up the leftover stuff from the holiday)

    Onion - chopped up to medium or small pieces

    Butter

    Sausages - those cheap already cooked and you just heat up kind are best (I've also used ground sausage)

    shredded cheese, sour cream, Greek yogurt, Parmesan cheese - whatever you think sounds good on a potato

    Instructions:

    Cook the onion and sausage in the butter until they are clear and maybe a tiny bit brown for flavor, use your spatula to cut the sausage into 1/2" bite size chunks

    Add potatoes

    Thin the potatoes with the milk products until it is however thick/thin as you like. You can use water but even skim milk makes a richer tasting soup.

    Add cheeses, yogurt, etc - I really use whatever I have on hand in the frig. Save some cheese to put on top.

    Salt and pepper to taste (but remember to taste first since the mashed potatoes already had salt and pepper!)

    This is really a clean out the frig recipe! I use up the dabs of this and that - whatever sounds good in a baked potato! I've even added corn, ham, stuffing - whatever I had as leftovers!

    ReplyDelete
  8. Hiya Bonnie!
    Holiday Cheese Spread
    Mix equal parts of presoftened cream cheese (two 8 oz packages) and UNSALTED butter (two sticks) with 1/4 lb of crumbled Blue Cheese in a food processor. Add in 3 tablespoons each of walnuts, chives, and chopped pimentos, and then pulse the processor to mix them into the mix. Serve with your favorite crackers.

    ReplyDelete
  9. Awesome Green Beans
    5 cans drained green beans
    1 c brown sugar
    1 stick oleo or butter
    1/3 c soy sauce
    2 T garlic powder
    1/2 lb bacon cut into 1" pieces
    Heat in sauce pan all but beans & bacon until sugar is dissolved.
    Pour beans in 11 x 13 pan. Cover with bacon. Pour sauce over bacon.
    Cook in 300 oven until bacon is crisp (around 90 mins - 2 hrs).
    Serves 12

    Made these for nephews wedding "covered dish" dinner. A man sitting across from me said green beans are his favorite food & these were the best he had ever had...& needed to find out who made them��

    So are you going to publish a vookbook in your spare time? Thank u for contest.



    Sent from my iPhone

    ReplyDelete
  10. Look forward to winning the 100 Block, Vol 10. Our favorite leftover recipe for Thanksgiving is Hot Brown Sandwiches. Toast bread lightly on one side under the broiler. Turn over, add slices of turkey breast. Make a white sauce enough for the number of sandwiches you need. Use mostly chicken broth, add a little milk for creaminess. Add swiss cheese and parmesan cheese to sauce. Season with salt, pepper, and dried mustard. Cook 2 slices of bacon for each sandwich. Pour sauce over turkey slices, add bacon to top, sprinkle with more parmesan cheese. Put under broiler until starting to brown . Enjoy.

    ReplyDelete
  11. I love pumpkin pie and I do not cook from scratch often, so I got mine from food network. This is from Paula Deen.

    1 (8-ounce) package cream cheese, softened
    2 cups canned pumpkin, mashed
    1 cup sugar
    1/4 teaspoon salt
    1 egg plus 2 egg yolks, slightly beaten
    1 cup half-and-half
    1/4 cup (1/2 stick) melted butter
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger, optional
    1 piece pre-made pie dough

    Directions

    Preheat the oven to 350 degrees F.

    Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

    For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

    Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

    Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe.print.html?oc=linkback

    ReplyDelete
  12. Anonymous12:16 PM EST

    Oh for my awesome go to appetizer, I always go to jalepeano ham roll ups. We you get a couple pounds of deli good quality ham slices, sliced thin btw :) on the side make a mixture of 3-4 box containers of cream cheese, and chopped up jalepeanoes. Mash these two things together ( the cream cheese and jalepeanoes ) and then add 2-3 T. Of this mixture to a slice of the deli ham and then roll it into a tube. Cut into bit sized pieces and enjoy!!! yummy.....SO Good and so easy. Sonya Wood. Sonyawood@tds.net

    ReplyDelete
  13. Here's my always a hit holiday recipe:
    Pineapple Bake

    1/2 cup butter
    1 cup sugar
    4 eggs
    4 slices white bread, cubed
    1 20 oz can pineapple tidbits, well drained

    Cream butter and sugar.  Beat eggs until fluffy.  Fold in to the butter and sugar cream mixture.  Add pineapple.  Fold in bread cubes.  Spray a casserole dish with Pam.  (I use a deep, 8 inch round casserole)  Add contents and bake uncovered at 350 deg for 30-45 mins (depends on the type of casserole pan) until "set."  (It will be lightly browned. The deep casserole pan needs the longer time.)

    ReplyDelete
  14. I can hardly wait for next Friday so I can finally start my second mystery with you.
    I got the following recipe from a friend. She made this, I loved it, but I've never gotten around to making it myself. Maybe this hoiday season?

    Chile Rellenos Casserole
    2 cans Ortega whole chilies (may use 1 large can) (can used diced chilies)
    Split and soak in cold water for 20 minutes

    1 lb Jack cheese
    1 lb Sharp Cheddar cheese
    Grated

    Grease large baking dish (deep, approx 9x13)

    Layer chilies and cheese

    Beat together well:
    6 eggs
    1 can milk
    1/3 cup heavy cream
    1 ½ T flour
    ½ t salt

    Pour batter mixture over cheese and chilies.

    Bake 350, 1 hour.

    Optional:
    Top with 1 can/jar green chile salsa. Bake an additional 5 – 10 minutes.

    ReplyDelete
  15. I love to make kumquat and cranberry sauce. I make several batches at Thanksgiving and freeze several batches for Christmas. It thaws really well, and kind of a pain to make, so I get the most bang for the pain.

    http://www.epicurious.com/recipes/food/views/Cranberry-Kumquat-Sauce-236505

    This is similar to the recipe I use. However, in MD kumquats are really bitter this time of year and often shipped green…so I boils the kumquats 4 times in the sugar water mentioned in the recipe, but then the last boil, i keep the sugar water and deseed the kumquats. Then follow recipe as stated. It's also nice to add dried apricots to the sauce!

    ReplyDelete
  16. This is an old family classic, simple, made for every Thanksgiving meal. Usually I double this recipe, and bake in a 1 qt. pyrex dish:

    Scalloped Corn

    Crush 12 saltine cracker squares.
    Add one egg to the cracker crumbs, and mix together (with a fork is sufficient).
    Add enough milk (1/4 C. or so) to moisten the crackers and mix until the milk is absorbed.
    Mix in a can of creamed corn.
    Pour into a greased casserole dish.
    Bake in 350-degree F. oven approximately 30 min.
    I don't test for internal temp., instead watching for browning/ crustiness of the top, and slight amount of pulling away at the edges of the dish as this bakes.

    ReplyDelete
  17. Bonnie...Love your block in yellow and blue! So fresh and crisp!

    One of my family's favorite winter recipes is Lima Creole...a hearty alternative to turkey leftovers, and an easy one in the crock pot.
    Judy W whitekratz @ gmail.com

    Lima Creole

    1 pound bacon, diced or salt pork or ham
    2 large onions, chopped
    4 - #2 can chopped tomatoes
    2 bay leaf
    1 t salt
    1 t pepper
    2 t paprika
    3 can limas, or one pound bag dried, prepared in crockpot

    If using dried beans….1 pound dried beans, soak overnight in crock pot. Drain and replace water to cover. Cook in crock pot 4 hours on low, until tender, adding water if needed.

    Fry bacon, remove. Brown onion. Add bacon and remaining ingredients. Continue cooking on low for 1 hour or until bubbly and flavors are blended.

    This fills the large Costco crockpot.

    Serve with cornbread.

    ReplyDelete
  18. I love to make this baked french toast for holidays or whenever we have family/friends visiting. You put it together the night before and in the morning just pop it in the oven. If you do have leftovers, they are just as good the next day reheated in the microwave.

    Sue Mangus
    Apex, NC

    BAKED FRENCH TOAST

    Makes 1 9x13 casserole dish

    INGREDIENTS:

    French Toast
    Butter, for greasing
    1 loaf challah bread (I buy in BJs)
    8 whole eggs
    1 1/2 cups whole milk
    1 cup half and half
    1/2 cup sugar
    1/2 cup brown sugar
    2 Tablespoons Vanilla extract

    Topping
    1/2 cup flour
    1/2 cup brown sugar
    1 teaspoon cinnamon
    1/4 teaspoon salt
    1/2 teaspoon nutmeg
    1 stick cold butter, cut into pieces


    THE NIGHT BEFORE:
    Grease 9x13 pyrex dish with butter
    Cut bread into 1-2 inch cubes and evenly distribute in dish
    Whisk eggs in big bowl. Add milk, half & half, sugars, and vanilla and whisk together thoroughly.
    Pour mixture evenly over the bread.
    Cover tightly and refrigerate overnight.

    Topping:
    Mix flour, brown sugar, cinnamon, salt and nutmeg in a separate bowl.
    Add the butter and pulse in food processor until mixture resembles coarse pebbles.
    Store in plastic bag or tightly covered bowl in fridge overnight.

    IN THE MORNING:
    Preheat oven to 350 degrees.
    Remove dish and topping from fridge.
    Uncover and sprinkle topping evenly over the top of casserole.
    Bake for 50 minutes.
    Serve with syrup, butter, and fresh berries if you have some.

    ReplyDelete
  19. Wow! What a great collection of recipes! I think we will all love to make extra extra of everything = more leftovers = more time to focus on the mystery step 1 : ) I know that is my game plan!
    Along with the usual turkey, mashed potatoes, peas, stuffing and sweet potatoes baked with orange juice and marshmallows on top and fresh green salad, we look forward to these super delicious cranberries:

    I put the water and sugar like it says on the package, into the saucepan with the addition of a couple teaspoons or so of grated fresh ginger, 3 star anise, and a cinnamon stick. I cook those until the sugar is dissolved then add my berries and cook them until they pop.
    Then I shut off the heat till they cool down a tiny bit and then stir in sections from 2 clementine oranges. Once the whole thing is cooled down then I put it in the fridge until time to serve. So dang tasty.
    Happy Thanksgiving and Thank You Bonnie!!! <3

    ReplyDelete
  20. Thank you so much for all the insights, encouragement, and fun you provide for this large circle of "friends" called quilters. Thanks for the opportunity to win!

    One of our favorite holiday dishes is "5 Cup Salad" - however mine is 6 Cup.

    1 C. sour cream
    1 C. flaked coconut
    1 C. tidbit pineapple
    1 C. mini marshmallows
    1 C. mandarin oranges
    1 C. Pecan chopped (I use a generous cup here

    Mix together and refrigerate for several hours before serving. Yum - always have seconds and thirds of this. ;-)

    ReplyDelete
  21. Today is my b-day...60!! This prize would be the perfect gift.
    My mother and grandma made these cookies. They are perfect for my five (or more) generation native Californians!
    Orange Cookies

    1 1/2 cups brown sugar
    2 eggs
    1 1/3 cups flour
    2/3 cup chopped fresh orange
    2/3 cup walnuts
    Preheat oven to 350. Combine brown sugar, eggs, and flour. Beat for 3 minutes. Stir in the chopped orange and walnuts. Spread in a jelly roll pan and bake for 30 minutes.
    Top with a glaze made of 2/3 cup powdered sugar, grated zest of one orange, 2 Tbs. cream

    Enjoy!

    ReplyDelete
  22. Thank you for sharing another great quilt block! I am leaving you a caramel recipe

    3 pints whipping cream
    2 cups sugar
    2 cups white syrup

    Combine the sugar, syrup and ONE pint of whipping cream. Cook, stirring constantly, to 240 degrees. Add a second pint of cream; stir and cook to 240 degrees. Add the 3rd pint of cream; stir and cook until the consistency you want, between 245 and 248 degrees. You can check out the consistency by dropping a little into a bowl of icy water. These are really delicious--I make them every holiday season. Enjoy

    ReplyDelete
  23. Hi Bonnie! Love your block!
    Looking forward to Grand Illusions...
    Turkey Tetrazzini with Spaghetti Squash

    Ingredients

    1 (3-1/2-pounds) spaghetti squash
    3 Tablespoons unsalted butter
    3 Tablespoons flour
    3 cups canned chicken broth or chicken stock
    1 bay leaf
    3 cups diced cooked turkey
    1/2 cup heavy cream or half-and-half
    1 Tablespoon Sercial Madeira or dry sherry wine
    1/2 cup freshly grated Parmesan cheese
    Fresh lemon juice to taste
    Freshly grated nutmeg to taste

    Bake the spaghetti squash, pricked with a knife, in microwave on high for 6 to 8 minutes, let sit and cool.
    Halve the squash lengthwise, remove the seeds and center strings, and with a fork scrape
    the flesh from the skin into a buttered 13- by 9-inch baking dish. Season the squash with salt and pepper.

    In a saucepan melt the butter, stir in the flour, and cook the roux over moderately low heat,
    stirring, for 3 minutes. Add the broth in a stream, whisking vigorously until the mixture is smooth.
    Add the bay leaf and salt and pepper to taste and simmer the sauce for 20 minutes.
    Stir in the turkey, the cream, and the Madeira wine, bring the liquid to a boil, and
    simmer the mixture for 5 minutes. Add 1/3 cup of the Parmesan cheese, the lemon juice,
    and nutmeg and salt and pepper to taste. Discard the bay leaf.

    Spoon the turkey mixture over the spaghetti squash and sprinkle it with
    the remaining Parmesan. Bake the dish in a preheated 350
    degree F. oven for 25 to 30 minutes, or until the sauce is bubbling and the top is golden.

    Yield: 4 to 6 servings

    ReplyDelete
  24. Anonymous7:47 PM EST

    Left-Over Turkey Bone Soup!

    After you are done carving your turkey and stashing left overs, toss the whole Turkey Carcass into a large, deep pot with 2 cups water, 1 cup Broth (Vegetable or Chicken).

    Cover and steam gently until the rest of the meat (stuffing you couldn't get out)... comes out! Cool and remove all the bones.


    Now get creative and add back into your pot along with... Left-Over mashed potatoes, green beans, Stuffing, corn, almost everything from your table goes (I'd leave out the Cranberry Sauce personally lol)...

    Add 1 fresh diced onion, mushrooms diced if you like those, diced celery and spice to your taste. I even toss in the left-over gravy after 1st day open faced sandwiches are eaten. YUM!

    If you tire of the Left-Over Turkey Bone Soup - Put into a cassarole dish and top with bread crumbs, shredded cheese and turn into a good 3rd time used Turkey dish

    Bonnie, I LOVE the use of blues and yellow together they make a striking block. Thanks

    dcormell@hotmail.com

    ReplyDelete
  25. Thanks for the great giveaway, again! I like to take a warm dip to holiday parties. Here is a recipe I found with SAMS Club canned chicken.

    Chicken Enchilada Dip

    1 drained 13 oz. can chicken breast
    1 cup shredded cheddar cheese
    1 pkg. 8 oz. softened cream cheese
    1 can 4 oz. green chile peppers diced
    1 cup mayonnaise
    1 jalapeño pepper, finely diced (I omit for milder dip)

    Preheat oven to 350 degrees. Shred chicken.place chicken in medium bowl and mix in cream cheese, mayo, cheddar cheese, chile pepper, and jalapeño. Transfer mixture to a lightly greased medium baking dish. Bake uncovered 30 minutes or until edges are golden brown. Serve with your favorite crackers.

    ReplyDelete
  26. Anonymous8:59 PM EST

    Turkey Strata is a great leftover dish! You need: 1 can cream of mushroom soup, 3/4 c. milk, 3 c. cut up cooked turkey, 1 1/2 c. leftover stuffing, 2 tbsp. parmesan cheese. Preheat oven to 350, grease 1 1/2 qt. casserole, In 2 qt. saucepan over med. heat, heat undiluted soup w/milk and stir in turkey. In casserole, layer stuffing and turkey mixture twice, ending w/turkey. Sprinkle with cheese, bake 30 min. or until heated thru. Serves 6. This is so good I make it from scratch using deli turkey!! Thanks for the chance to win AND all of the great recipes!!! Linda Hartman lhartman1@comcast.net

    ReplyDelete
  27. Thanks for the opportunity to win, Bonnie! Both with quilting things and with all of the wonderful recipes listed here. I am sharing one that I found on Facebook the other day. I made it last night for a cookie exchange at church today. Super easy and really wonderful. I think I'll take some along to Thanksgiving for those that don't like pumpkin pie!

    Andes Mint Cookies
    1 Devil's Food Cake Mix (I used Betty Crocker Triple Chocolate Fudge cake mix instead)
    1/2 cup oil
    2 eggs
    1 package of Andes Mints

    Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6 - 9 minutes (I did the 9 minutes). Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

    They are so good and a big hit at the cookie exchange.

    Happy Thanksgiving!

    Joann Rosenfeld

    ReplyDelete
  28. Love cranberry sauce... 1pkg cranberries, 1cup water, 1cup sugar. Bring to a boil, cook for a few minutes until most berries have burst. Stir in 1 pkg of orange jello. Pour into serving bowl. Allow to set up.

    ReplyDelete
  29. Hi Bonnie, enjoy all of your creative scrappy patterns. Here's my favorite recipe: Sweet Potato Stacks from http://www.kimshealthyeats.com/
    Ingredients
    2 tablespoons organic butter, melted
    2 tablespoons coconut oil, melted
    2 tablespoons grated parmesan cheese, plus extra for garnish
    1 teaspoon fresh rosemary, chopped, plus extra for garnish
    Sea salt and pepper
    5-6 large sweet potatoes or yams, thinly sliced
    Instructions
    Preheat oven to 375 degrees.
    Spray 12 muffin cups with nonstick cooking spray.
    In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
    Add sweet potatoes and toss to coat evenly.
    Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
    Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
    Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

    ReplyDelete
  30. For my 1st Thanksgiving meal (I think I'm up to 5 so far this fall), we opened a gallon can of cranberry sauce...and had a TON left over. This recipe was a very tasty way to use some of it up and I'd happily make it "on purpose" too.

    CRANBERRY PRETZEL SALAD
    This is made in layers so read entire recipe before starting:

    LAYER 1:
    2 c. crushed pretzels (lg. ones crushed fine)
    3/4 c. melted butter
    1 tbsp. sugar
    Mix first 3 ingredients together. Press into the bottom of a large flat baking dish. Bake 8 minutes at 350 degrees. Cool.

    LAYER 2:
    Mix together:
    1 (8 oz.) pkg. cream cheese
    1 (8 oz.) container Cool Whip
    1/2 c. sugar
    Spread on top of cooled crust.

    LAYER 3:
    Mix together:
    1 lg. pkg. black cherry Jello
    2 cans whole cranberry sauce
    2 c. boiling water
    Cool and pour over second layer.
    Note: The third layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal.

    ReplyDelete
  31. Yowza! What an awesome block! It's gorgeous! Congratulations on having your block in Quiltmakers 100 Vol.10! I can't wait to go through all the comments and check out all the recipes, great idea! Mine is Cracker Candy and only uses 4 ingredients, 5 if you use nuts. Everyone loves this and can't believe it's made with Saltine crackers.

    CRACKER CANDY


    4 ounces saltine crackers (enough to line the bottom of a cookie sheet)
    1 cup butter
    1 cup dark brown sugar
    2 cups semisweet chocolate chips
    (I use the milk chocolate chips)
    3/4 cup chopped pecans (if desired)

    Preheat oven to 400 degrees F (205 degrees C)

    Line cookie sheet with saltine crackers in single layer.

    In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

    Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes.

    Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. I put mine in the freezer, the candy is great frozen as well.

    All done!

    Thank you for a super giveaway and a chance to win. Three winners! Woot! Woot! You Rock!

    usairdoll(at)gmail(dot)com


    ReplyDelete
  32. Oh to win one of issue 10 giveaways. As for a favorite from leftover turkey there's nothing better than a simple turkey muffin. Toast one sourdough English muffin , spread on some spreadable cream cheese, add athin layer of ccranberries then a slice of cold turkey. Yummy so much better than a regular sandwich. Quick too.

    ReplyDelete
  33. I've always loved blue/yellow combinations - what a lovely block you made! This is my favorite holiday recipe: http://www.asimplehomestead.com/mint-dazzler/
    Mint Dazzler
    2 cups Homemade Vanilla Wafers , crushed
    1/4 cup butter, melted
    1/2 cup butter
    1 1/2 cup confectioner's sugar
    3 eggs, beaten
    1/2 cup cocoa - regular or dark chocolate
    1 1/2 cup whipping cream, whipped
    2 cups mini marshmallows
    1 jar or 1 cup marshmallow fluff / creme, optional
    1/2 cup peppermint stick candy, crushed
    Mix the vanilla wafers and the 1/4 cup melted butter. Press into a 9 x 13 inch pan. Place pan in the freezer while you work on the next step.

    Melt the 1/2 cup butter in a small saucepan over low heat. Add the confectioner's sugar and cocoa and stir until all is incorporated. Add a little bit of the chocolate mixture to the beaten eggs and stir to bring up the temperature. Slowly add the egg mixture to the rest of the chocolate, constantly stirring so the eggs don't scramble. Continue to stir and cook for a full minute. Remove from heat and beat the chocolate mixture with electric beaters until smooth. Spoon over crumbs and set in freezer.

    Whip the whipping cream. Fold in the marshmallows and marshmallow creme. Spread marshmallow mixture over set chocolate layer. Sprinkle with the peppermint candy.

    Freeze.

    ReplyDelete
  34. Hi Bonnie, I would love to be a winner in your giveaway. I love your blocks. Our favorite holiday recipe is Cranberry Salad.
    Charlotte Betts
    1 quart chopped fresh cranberries
    1 cup sugar
    1 large pkg. raspberry jello
    1 can crushed pineapple, drained (save liquid)635
    1 cup chopped pecans
    1 stalk celery, chopped
    Chop the cranberries and add 1 cup sugar over them. Dissolve raspberry jello with one cup boiling water. Add drained crush pineapple, nuts, and celery. Add cranberries and mix well. Chill.
    Topping
    Mix one large package of cream cheese with the juice drained from the pineapple and one tablespoon of salad dressing. Mix until smooth and serve with salad.

    ReplyDelete
  35. Anonymous1:52 AM EST

    My families favorite recipe from me is candied pecans.
    In your stand mixer put two egg whites and beat them until they are fluffy, not meringue just fluffy. Add one cup sugar and I use one-fourth cup cinnamon you can use more or less to your taste I like cinnamon. Combine these ingredients then add two pounds of pecans. I then combine the pecans and the other mixture by hand so the pecans don't break apart. Layer the pecans on a sheet pan in a single layer then place in a 250 degree oven. You will need two pans for this recipe. Every 15 minutes take pan out of the oven and with a spatula carefully turn the pecans over. Do this for one hour. These will go fast. I have to make this many times during the holidays.

    Debbientombstone@aol.com
    Debbie Chenoweth

    ReplyDelete
  36. Anonymous3:12 AM EST

    Hi Bonnie

    I would love to win one of these books. Our Quilt Guild members love this corn casserole, it is like a Mexican corn pudding.

    1-80z carton Sour cream
    1 160z can creamed corn
    1- 16 oz can whole kernel corn
    1 box jiffy corn muffin mix
    1 stick butter or margarine
    1 Tbsp instant Onion Flakes

    1. Heat oven to 350 degrees. butter 9 x 9 baking dish.
    2. Mix all ingredients together on a bowl. Pour into baking dish
    3. Bake 1 hr, or until lightly browned and a knife inserted in center comes out clean.

    Enjoy!

    by Donna Endresen KPQG

    ReplyDelete
  37. My favorite holiday recipe is my Mom's turkey stuffing! We jokingly call it the "washed bread stuffing".
    1-2 loaves of white bread
    1 stick butter - melted
    chopped onion
    chopped celery
    poultry seasoning
    1 egg

    "Rinse" the bread slices under running water quickly and squeeze out the excess water. Mix the bread, cooled melted butter, chopped onion, celery, egg, and poultry seasoning (to taste) in a large bowl, kneading gently. Don't let it get too mushy!

    Place inside turkey before roasting. It can also be cooked in a covered baking dish, but the turkey juices really add to the taste!

    It's simple, it sounds crazy, but it is the best stuffing I have ever had!!!

    Terry

    ReplyDelete
  38. Anonymous10:34 AM EST

    Hi Bonnie! Love that you do such great giveaways on a regular basis: My family gatherings would not be complete without my Pineapple Cheeseball:

    2 8 oz Pkgs cream cheese, softened
    1 can 8 1/2 oz crushed pineapple, drained. 2 cups chopped pecans
    2 tablespoons chopped onion
    1 teaspoon seasoned salt

    beat cream cheese until smooth. Stir in the rest. Shape into a ball. Chill overnight. Serve on crackers!

    The best cheeseball I have ever found.

    Much love from SW Indiana

    Catherine Simmons
    csimmons2100@yahoo.com

    ReplyDelete
  39. Bonnie, this seems so fattening reading all of these recipes. I am currently making Bow-Dacious using scraps that no one seemed to want to keep. Shame on them. I love it!

    Chocolate Mint Bars

    2 packs (10 oz. each) fudge covered mint cookies (like the one made by the elves)
    1/2 cup butter
    1 1/4 cup semisweet chocolate chips

    Crush the cookies and place them in a bowl. Melt the butter and the chocolate chips in the microwave for about 1 to 1 1/2 minutes. Then add them to the cookies and mix. Spread that mixture into a 9X13 pan. Freeze it for at least 10 minutes. Yes, freeze it.

    Then take 10 oz. of almond bark
    8 oz. softened cream cheese
    1 teaspoon peppermint extract (use less if you don't like a strong mint flavor)
    6 drops (or less) of green food coloring

    Melt the bark in the microwave for 2 to 3 minutes stirring every 30 seconds. In a separate bowl, soften the cream cheese and then whisk in the extract and food coloring. Add the almond bark which was previously melted and whisk the mixture very well. Spread that mixture over the crust which had been frozen.

    Now, microwave 1/4 cup chocolate chips for about 30 to 45 seconds, stirring every 15 seconds. Drizzle the melted chocolate chips over the filling. Chill the entire mixture. Cut into small bars and serve. Lovely on a Christmas plate but still good in the summer as an after-dinner mint.

    ReplyDelete
  40. Turkey noodle soup
    Leftover turkey(a couple pf cups)
    1 package frozen egg noodles
    Couple of quarts turkey or chicken stock(either store bought of homemade)

    Combine all the ingredients and season to taste. Cook until noodle are tender.
    Delicious!!!!!!!!

    Kathy

    ReplyDelete
  41. Bonnie,

    Thanks, again, for all you do for the quilting community! Looking forward to the 11/23 (today!) quilt-cam session.

    Here's my must provide holiday dessert recipe:

    Orange Fluff Pie

    1 large packet of Jell-O Orange-flavored gelatin
    16 ounces sour cream
    1 pound tub of Cool Whip, thawed.
    2 cans mandarin orange slices, drained.
    2 deep dish graham cracker or Oreo ready-made crusts. (Oreo is better, IMHO.)

    In large mixing bowl, thoroughly mix together Jell-O and sour cream with electric mixer. Gradually fold in Cool-Whip. Add contents of one can mandarin orange slices. Mix on high until orange slices are fully incorporated and broken up. Mixture should be reasonably fluffy. Pour out into pie crusts. Garnish with remaining mandarin orange slices. Chill 2-3 hours. Serve as is or with the whipped topping of your choice.

    Sugar-free variation: Use 3 packs of sugar-free Jell-O. Do not use fat-free or low fat sour cream or Cool-Whip - it will not work!

    Flavor Variation: Substitute Lime or Lemon Jell-O and omit mandarin orange slices.

    ReplyDelete
  42. Thanks for the giveaway!
    My family favorite...Sweet Potato Casserole

    3 c. mashed cooked sweet potatoes
    1/2 c. White sugar
    1/2 stick of butter melted
    1/2 tsp salt
    1/2 c. milk
    Mix all together, beat 2 eggs & stir in, mix well, add 1/2 tsp vanilla, mix well
    Pour into 8x8 backing dish, top with
    1 c brown sugar
    1/4 c flour
    1/2 c chopped pecans
    1/2 stick butter melted
    Mix well & sprinkle on top of sweet potatoes
    Bake at 350* for 30 minutes, or longer until heated thru and bubbling.

    ReplyDelete
  43. Pink Stuff

    1 container cottage cheese
    1 container cool whip
    1 small can drained crushed pineapple
    1 box Jello-any flavor you want

    Stir it up and chill! OMG!

    Thanks for the chance!

    ReplyDelete
  44. Bonnie,
    My favorite holiday recipe is for a Cheese Ball that I make and serve on crackers as an appetizer.

    CHEESE BALL

    2 8 oz. packages of cream cheese
    2 cups of grated sharp cheddar cheese (I use 4 cups)
    1 Tbsp. grated onion
    2 Tbsp. diced green pepper
    1 Tbsp. lemon juice
    1 Tbsp. chopped pimento
    Dash of cayenne pepper. (I use more because I like it spicy)

    Let the cream cheese and cheddar cheese sit and room temperature to make it easier to mix up. Mix all ingredients together. Separate into two balls. Roll in plastic wrap or waxed paper, chill. Roll in chopped nuts or cracker crumbs before serving.

    Thanks,
    Colleen

    ReplyDelete
  45. Anonymous11:38 AM EST

    HAPPY THANKSGIVING, Bonnie! Thanks to YOU for everything you do for us. Sitting on the edge of my chair in great anticipation of my #1, very first Mystery Quilt. Hopefully the first of many! I'm super excited that it will be your Grand Illusion. You're the BEST!!!

    Microwave Peanut Butter Recipe

    1 c. sugar
    1/2 c. light corn syrup (Spray measuring cup with non-stick cooking spray before measuring.)
    1 c. raw peanuts
    1/8 tsp. salt
    1 tbsp. butter
    1 tsp. vanilla
    1 tsp. baking soda

    Spray baking sheet with non-stick cooking spray, or grease lightly with butter.
    You can line the baking sheet with foil or parchment paper before greasing, if you desire. Set aside.
    Combine first 4 ingredients in 2­quart glass microwave mixing bowl. I use a wooden spoon to stir.
    Microwave on HIGH for 8 minutes, stirring after 4 minutes. Stir in butter.
    Microwave on HIGH 2 minutes. Brittle should not get too brown.
    Stir in vanilla and soda until light and foamy. It will start to harden if you don’t work quickly.
    Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces. ENJOY!!!!!
    Soak the glass mixing bowl and wooden spoon in very hot water immediately after spreading on baking sheet. This helps clean the candy off the prep items.

    Barb Smith
    bjh_smith@yahoo.com

    ReplyDelete
  46. This is a recipe from my aunt that has become a tradition in our family.
    LIZ'S CORN PUDDING
    1 can creamed corn
    1 can corn
    2 eggs
    1/4 cup sugar
    1/2 tsp salt
    1 cup milk
    1/2 cup soda cracker crumbs
    (additional crumbs and butter)

    Mix all ingredients together and pour into a greased casserole dish. Sprinkle with additional cracker crumbs and dot with butter.
    Bake @ 350 deg. for about 1 hour.

    ReplyDelete
  47. Anonymous12:14 PM EST

    Love your block! Blues and Yellows are so refreshing. A great leftover Turkey Recipe is Tetrazzini...

    8 oz. spaghetti, cooked and drained ½ c. milk
    2 tsp. butter 1 can cream of chicken soup
    4 oz. canned sliced mushrooms, drained 2 Tbs. pimiento, chopped & drained
    2 c. cooked turkey, cut into bite size pieces 2 tsp. dried parsley
    ½ c. grated Parmesan cheese

    Combine all ingredients and turn into a lightly sprayed casserole dish. Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly browned on top.

    YUMMY!

    ReplyDelete
  48. Bonnie, I make these for holiday morning breakfasts. Enjoy!

    Pineapple, Banana and Coconut Muffins
    2 1/2 cups all-purpose flour
    1/2 cup white granulated sugar
    2 teaspoons baking soda
    1 1/2 teaspoons ground cinnamon
    1 (20 ounce can) crushed pineapple in 100% pineapple juice, undrained
    1 teaspoon vanilla extract
    8 tablespoons butter or 1/2 cup or 1 stick, melted
    3 eggs
    3 bananas, mashed
    1 cup coconut
    1 cup chopped walnuts or pecans, Optional
    Whisk together the flour, sugar, baking soda, and cinnamon in a large mixing bowl. Pour undrained pineapple into another bowl and add vanilla extract, melted butter, eggs and bananas. Mix with a spoon. Fold in coconut and nuts. Combine pineapple mixture with flour mixture and mix well with a spoon. Spray a 12 cup muffin tin with cooking spray. Fill cups 3/4 full with batter. Bake in preheated 350 degree oven for 25 to 30 minutes. Check to make sure they are done as ovens vary. Makes 24 muffins. Enjoy!
    Note: These keep well for several days in the refrigerator and can be reheated in the microwave. They could be frozen, too.

    Best! Maria Call in Tucson

    ReplyDelete
  49. Anonymous2:13 PM EST

    I'm new to the Quilt Cam - what fun! My favorite Thanksgiving recipe is Apple Sausage stuffing. It's very simple. Prepare a regular sage stuffing mixture. Add to this browned sausage and chopped apples. My family insist that I make 2 pans of this every year! Linda Poullard lpoullard@austin.rr.com

    ReplyDelete
  50. So many to choose from, however, my all time favorite (since 1978) recipe during the holidays...

    Sweet Potatoe Casserole

    3 cups mashed sweet potatoes, canned whole or fresh...fresh is best!
    1 cup sugar
    2 eggs
    1 T vanille
    1/2 cup butter

    Topping
    1 cup brown sugar packed
    1/2 cup flour
    1 cup chopped pecans
    1/3 cup butter

    mix all together and place in a buttered dish. Mix topping and sprinkle on top. Bake 350 for 30 minutes.

    Enjoy. It is even good leftover, cold from the fridge! :)

    Thanks for the chance to win!!!

    ReplyDelete
  51. Here's my friend Peggy's yummy cranberry salsa!

    Peggy’s Cranberry Salsa (originally from Southern Living magazine)

    This is an excellent condiment for your holiday meals. Or serve as a hors d’oeuvre over cream cheese with crackers.

    1 (12 oz) package fresh or frozen cranberries
    1 Tbsp. orange zest
    1 navel orange, peeled and coarsely chopped
    1 cup sugar
    2 jalapeno peppers, seeded and coarsely chopped
    3 Tbsp. coarsely chopped crystallized ginger
    2 Tbsp. chopped fresh cilantro

    1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
    2. Pulse orange zest and next 5 ingredients in food processor 3 to 5 times or until orange, ginger, and pepper are finely chopped. Stir into cranberries. Cover and chill 2 to 24 hours.

    Makes 3 cups.

    ReplyDelete
  52. Here's our favorite salad

    Cranbrosia Salad

    2 cups fresh cranberries, chopped
    1/2 cup sugar
    1 8oz can pineapple chunks
    1 11oz can mandarin oranges
    1 cup shredded coconut
    1 cup sour cream
    1 envelope unflavored gelatin

    Combine berries & sugar, mix to dissolve sugar. Drain fruit, reserve liquid. Add fruit & coconut to berries.

    Sprinkle gelatin over 3/4 cup of juices to soften. Over medium heat or in microwave, warm to soften gelatin. Add to fruit.

    Fold in sour cream. Chill till firm. Fills 2 quart mold or 9x13 pan.

    Recipe doubles easily

    ReplyDelete
  53. Hi Bonnie, here's my favorite recipe.
    Hashbrown Casserole
    1 bag frozen hash browns (thawed out)
    1 can cream of chicken soup
    1 12oz sour cream
    2 cups shredded cheddar cheese
    1 onion, chopped
    2 tsp. Salt
    1/2 tsp. Pepper
    1/2 cup margerine, melted
    1 cup cornflakes, crushed
    2 tblsp margerine, melted
    Preheat oven to 350
    In a large bowl, mix hashbrowns, soup, sour cream, onion, salt, pepper, and 1/2 cup of melted margerine. Turn into a greased casserole dish. Mix crushed cornflakes and 2 tblsp of melted margerine in a small bowl. Sprinkle on top of casserole. Bake for 1 hour and enjoy. (Adding leftover ham is great).

    ReplyDelete
  54. http://allrecipes.com/My/RecipeBox/CustomRecipes/AddEdit.aspx?recipeID=155182&new=1&p34=Edit%20Recipe&origin=detail
    Here is the link to my favorite pfeffernusse cookies. I couldn't get it to copy and paste.
    Use white pepper instead of black
    My name is Katy Lillie
    katylillie@gmail.com

    ReplyDelete
  55. http://www.whatroseknows.com/11-19-2014/Broccoli-and-Apple-Salad-with-Seasoned-Nuts/?utm_source=P-0469&utm_medium=FB&utm_campaign=SocialFabric

    ReplyDelete
  56. Anonymous2:57 PM EST

    GrandMothers Tarts
    Pie crust rolled thin
    jar of mince meat filling
    the raisen,apple, tart filling from a jar.
    cut crust in rounds, fill with fruit, make an x on another round with a knife, crimp the edges closed. brush with a bit of milk.
    bake 350 until light brown. simple and we all loved them.
    thanks for the chance to win a book. MaryEllen Thibodea bhtmetfred@comcast.net

    ReplyDelete
  57. Hi Bonnie! I love the idea of sharing recipes. Thanks for giving us a chance to win.

    My recipe is for Strawberry Salad. It is a favorite at holiday time and all the rest of the year.

    STRAWBERRY SALAD

    1 2/3 cup crushed pretzels
    2 Tbsp. sugar
    1 stick oleo (melted)

    Mix well and press into 9 x 13 baking dish. Bake at 350 for 10 minutes. Cool.

    1 cup sugar
    1 - 8 oz. pkg. cream cheese
    2 cups Cool Whip (8 oz. pkg.)

    Mix cream cheese and sugar well and fold in Cool Whip. Spread pver cooled pretzel mixture and refrigerate at least 4 hrs.

    2 pkg. strawberry Jello
    2 cups boiling water
    2 - 8 oz. pkg. frozen strawberries

    Dissolve Jello in boiling water and add frozen strawberries. Stir to break strawberries apart and continue stirring until mixture starts to set up. Pour over cream mixture layer and chill.

    ReplyDelete
  58. Love the block! Found a new recipe that I am taking to this week's dinner .... Pears!

    Large can of pears, drained.
    Top each pear with a dollup of mayo. Top with cheddar cheese and a cherry. That's it!

    ReplyDelete
  59. Thanks for the giveaway chance.

    One of our favorites is Blizzard Mix:

    2 cups rice Chex or Crispix
    2 cups small pretzel twists
    1 cup peanuts or salted mixed nuts
    20 caramels cut into tiny pieces or Kraft caramel bits - about half the package
    1 package white chocolate morsels

    Melt the chocolate morsels in the microwave or double boiler. Mix everything else and spread on cookie sheet. Drizzle with chocolate. Let cool and break apart.

    ReplyDelete
  60. I like to make Creamed Turkey on Toast with leftovers.
    1/4 c butter (I use a little less) melted
    whisk in 1/4 c all purpose flour- it will ball up quickly
    whisk in 1 c hot skim milk
    then 1 c hot turkey broth
    Stir til smooth and thickened
    add salt, pepper, and poultry seasoning to taste
    add 12 - 16 oz thawed peas and carrots mix and
    1 - 2 c diced leftover skinless turkey and heat through
    Serve over a hearty toast- 12 grain or hearty white

    I am salivating as I read some of these recipes!

    ReplyDelete
  61. I love stuffing. When I cook a turkey, the stuffing is kind of organic - I start with the basics and add what appeals to me at the time. I cook like my grandmother - a little of this and a little of that - taste, sniff, evaluate. Almost the only time I follow the recipe is when I bake - sorry that's like science - you need to be precise.

    1 or 2 loaves of a firm bread (not soft bread) cubed and dried out overnight

    sauté in butter
    2 onions chopped, head of celery, chopped, a couple of carrots, chopped, parsley, mushrooms sliced.

    mix with the bread, salt, pepper, Italian seasoning, chicken broth, 1 or 2 eggs. I like to add toasted pine nuts to the stuffing

    use it to stuff the turkey if you want and put the rest of it in a casserole dish and bake at 350 until done (this is kind of like quilt as desired)

    ReplyDelete
  62. Orange Glazed baby carrots.

    1 lb baby carrots
    3 Tbl Butter
    1 tsp orange extract
    2 Tbl Chopped parsley
    1/4 C Chopped walnuts optional

    Melt butter and toss with remaining ingredients.Bake covered 1 hour at 350.
    Easy and yummy!

    ReplyDelete
  63. Hi there, Bonnie; This is amazing. All these recipes! They are great! I have copied a few of these to be used in my holiday baking. Quilter's are the best cooks! I love your quilt block. The blue and yellow together are beautiful. Congrats on being selected to have your block in the magazine!

    My recipe is for HAM DELIGHTS

    1/2 c. butter
    3 T. prepared mustard
    1 T. Worchestershire Sauce
    1 medium onion, grated or chopped
    T. poppy seeds
    1/2-/4 c. chopped, boiled, or baked ham
    1/ c, grated Swiss cheese
    2 pkgs. Pepperidge Farm Party Rolls

    Mix butter, mustard, Worchestershire Sauce, poppy seeds and onion together. Separate top and bottom of rolls and place on a lined cookie sheet. Spread above mixture on each roll half. Garnish ham and cheese on top of each roll half. Bake 400 degrees for 10-15 minutes. Can be prepared ahead of time and placed in the freezer. Enjoy!

    Take care.
    Emily

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

    ReplyDelete
  65. Anonymous4:33 PM EST

    Hi Bonnie!
    My family always requestss thsis pie. It is so refreshing after the heavy holiday meal. It is so easy to make and freezes well, so it can be made ahead. Just thaw and serve.

    Million Dollar Pie

    3 9-in. graham cracker crusts.
    1 Can condensed sweetened milk
    2 Tablespoons lemon juice
    1 20 oz. can crushed pineapple
    1 14 or 16 oz. container Cool Whip
    1/2 Cup finely chopped pecans

    By hand, stir together condensed milk, lemon juice and cool whip until well blended. Add undrained pineapple and nuts. Mix well and pour into the pie crusts. Chill for several hours before serving.
    RoSew2@aol.com

    ReplyDelete
  66. This is an easy peasy recipe that the kids love to make.

    Pretzel Turtles

    Ingredients:

    Mini pretzels
    Rolo candies, papers removed
    Pecan halves

    Directions
    Preheat oven to 300 degrees F (150 C).

    Arrange the pretzels in a single layer on a parchment lined cookie sheet.

    Place one Rolo on top of each pretzel

    Bake for 3-5 minutes until candy is soft, but chocolate is not melted.

    Remove from oven and press a pecan half onto each candy covered pretzel. Alternately, you can top with another pretzel if you do not wish to use pecans.

    Cool completely before storing in an airtight container.

    debiwinchester@frontier.com

    ReplyDelete
  67. Anonymous4:46 PM EST

    tjessiemae@aol.com
    Jessica Terrell
    St. Cloud, Fl

    It would not be Thanksgiving without my dad's southern style green beans and baby potatoes.
    In my opinion it's better than breen bean casserole anyday and filled with oniony, bacon-y goodness. So easy!

    Saute 3-4 slices of bacon, cut into small pieces. Leave bacon and drippings in the pan.

    Add a pound of fresh green beans. [Frozen will work, too.]

    Also add a dozen or more baby potatoes, whole, and a medium sized onion, cut into chunks.

    Add salt and pepper to suit your tastes.

    Cover pan and simmer until beans and potatoes are tender, stirring occassionally.

    Enjoy! They are even better the next day as left-overs :-)

    ReplyDelete
  68. I love how you inspire me and other quilters! Here is my holiday recipe for left over turkey:

    TURKEY ENCHILADAS
    2 1/2 c. chopped cooked turkey
    1 1/2 c. mild picante sauce
    3 oz. cream cheese, cubed
    1/2 c. sliced green onions
    3/4 tsp. cumin
    1/4 tsp. oregano
    1 1/2 c. shredded Monterey Jack cheese
    8 flour tortillas

    Lightly grease a 7 x 12 inch baking dish. Combine turkey, 1/2 cup picante sauce, cream cheese, green onions, cumin and oregano in a skillet. Place over low heat until cheese is melted, stirring occasionally. Stir in 1/2 cup shredded cheese. Divide mixture into 8 parts (scant 1/3 cup per part).

    Spoon one part down center of each tortilla, roll up and place seam side down in dish. Pour remaining 1 cup picante sauce over enchiladas; cover with remaining 1 cup cheese. Bake at 350 degrees for 15 minutes.
    Peggy

    ReplyDelete
  69. Wow - What a Great Giveaway!

    A twist on the tried & true leftover turkey sandwich - Turkey Salad!
    Chop your leftover turkey - light meat, dark meat and some crispy skin. Add chopped celery and craisins. But instead of plain mayo - jack it up a bit! Add a few tablespoons of frozen OJ concentrate and some yellow or honey mustard, to the mayo - mixed well together & add to the turkey, celery & craisins. Mixed until everything is well blended. Best if made ahead and left to meld overnight in the fridge.

    Thanks for all you do Bonnie!

    ReplyDelete
  70. Broccoli salad


    1 head fresh broccoli, cut into bite size pieces

    1/2 cup raisins

    1/4 cup red onion, chopped

    2 tablespoons white sugar

    3 tablespoons white wine vinegar

    1 cup mayonnaise

    1 cup sunflower seeds

    10 slices bacon

    Directions

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
    In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
    Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

    ReplyDelete
  71. Corn Casserole

    2 cans whole kernel corn, do not drain
    2 T. Butter
    1 small can chopped green chilies
    2 eggs
    1/4 c. Cornmeal
    3/8 lb. grated cheddar cheese

    Mix all, put in casserole dish, and bake for 1 hr. at 350 degrees.

    Super easy and the dish everyone requests when we have potlucks and holiday meals.

    ReplyDelete
  72. Zucchini Bread
    3 eggs
    2 cup grated zucchini
    1 cup oil
    2 tsp vanilla
    ¼ tsp baking powder
    1 tsp baking soda
    3 tsp cinnamon
    1 ½ cup sugar
    3 cup flour
    1 tsp salt

    Beat eggs until fluffy. Add oil, sugar, zuchinni, vanilla and mix well. Mix dry ingredients in a separate bowl. Add to first mixture and blend. Bake in 2 greased 9x5” loaf pans at 350ºF for 1 hour or 3 small (5x3x2) pans. REMOVE FROM PANS AT ONCE!

    *To freeze wrap tighly in foil and place in freezer bags.

    ReplyDelete
  73. Zucchini Bread
    3 eggs
    2 cup grated zucchini
    1 cup oil
    2 tsp vanilla
    ¼ tsp baking powder
    1 tsp baking soda
    3 tsp cinnamon
    1 ½ cup sugar
    3 cup flour
    1 tsp salt

    Beat eggs until fluffy. Add oil, sugar, zuchinni, vanilla and mix well. Mix dry ingredients in a separate bowl. Add to first mixture and blend. Bake in 2 greased 9x5” loaf pans at 350ºF for 1 hour or 3 small (5x3x2) pans. REMOVE FROM PANS AT ONCE!

    *To freeze wrap tighly in foil and place in freezer bags.

    ReplyDelete
  74. Anonymous7:10 PM EST

    Sue Harrington
    suegrnd2@aol.com

    2 pkgs of lady fingers

    1lg tub of cool whip
    2 pkgs of Heath Bars chopped into small bits
    Mix together and layer between lady fingers (I use a cake pan)

    Let sit over night, and "cut" into 2 lady finger size pieces.

    ReplyDelete
  75. Hope you would like a drink for the Holidays !

    Caramel Apple Cider

    •64 ounce bottle apple juice
    •16 tablespoons caramel syrup**
    •1 tablespoon cinnamon
    •Whipped Cream
    •Hershey's Caramel Topping

    1.Mix together caramel syrup and cinnamon with a whisk.
    2.Pour sauce in the bottom of a crock pot.
    3.Pour entire bottle of apple juice on top of the sauce.
    4.Cover with lid and cook on low for four hours, or high for two hours.
    5.Top with whipped cream and Hershey's caramel topping. Microwave topping to make it easier to drizzle.

    ReplyDelete
  76. Hazel Walker. walkerhrw@comcast.net7:15 PM EST

    Great Turkey leftover treat. Simple
    Wheat crackers. One sleeve
    Artichoke Spinach Dip from Publix
    small slices of turkey
    freshly grayed peccorano/Romano cheese
    place turkey, to of dip, grated cheese sprinkled on top
    grill for 1 minute in oven on high one minute
    great for the holiday sports weekends and gets you back to quilting a new block from the winning book

    ReplyDelete
  77. Thanks, Bonnie, for the new block and the chance to win a copy of the magazine. Fun!

    In our family we have to have Cranberry-Eggnog Molded Salad. Interesting flavor combinations and so pretty to look at.

    6-oz orange Jello
    6-oz cherry Jello
    2 C eggnog
    3/4 C Mandarin oranges
    1 lb can cranberry sauce (2 C)
    1 C orange juice

    FIRST LAYER: Dissolve orange Jello in 2 C hot water in large bowl. Cool and stir in eggnog. Chill to consistency of egg whites. Fold in oranges. Pour into 8 C mold or large flat dish. Chill until set.

    SECOND LAYER: Add 1 C hot water to cherry Jello in large bowl. Add cranberry sauce and orange juice. Mix and cool. Carefully add to first layer and chill until firm. Garnish with additional oranges.

    ReplyDelete
  78. Bonnie, Hope I'm not to late getting in on the drawing. This is my Grandma's Pumpkin pie recipe.
    1 env. unflavored gelatin
    3/4 c. firmly packed lite brown sugar
    1/2 tsp. salt
    1tsp.cinnamon
    1/2 tsp. nutmeg
    1/4 c water
    1/2 c milk
    3 eggs
    1 1/2 c cooked pumpkin
    1/2 c granulated sugar
    9 in. deep baked pie shell
    Whipped cream

    Mix gelatin, brown sugar, salt, cinnamon and nutmeg together in the top of a double boiler. Stir in milk and water. Beat in egg yokes with a fork or a whisk, then the pumpkin. Place over boiling water and stir often, especially around sides of pan, until mixture is heated through (about 10 min.) Mixture will begin to set. Beat egg whites until stiff but not dry. Gradually add granulated sugar until very stiff. Fold gelatin mixture into egg whites. Turn into pie shell. Chill until firm and garnish with whipped cream.

    ReplyDelete
  79. Anonymous9:41 PM EST

    mccoy3@bellsouth.net
    Olive Garden Pasta Fagiola (Kopy Kat Recipes)
    1 lb can undrained northern beans'
    2 can stewed tomatoes 14 oz each
    1 jar Prego spaghetti sauce
    2 ribs celery sliced thin
    1 sm onion chopped
    2 cups small spiral pasta uncooked
    salt and pepper to taste
    combine everything in Dutch oven on medium heat.'
    Bring to a boil, turn to low.
    Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.

    great with cornbread

    ReplyDelete
  80. Anonymous9:43 PM EST

    mccoy3@bellsouth.net
    Olive Garden Pasta Fagiola (Kopy Kat Recipes)
    1 lb can undrained northern beans'
    2 can stewed tomatoes 14 oz each
    1 jar Prego spaghetti sauce
    2 ribs celery sliced thin
    1 sm onion chopped
    2 cups small spiral pasta uncooked
    salt and pepper to taste
    combine everything in Dutch oven on medium heat.'
    Bring to a boil, turn to low.
    Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.

    great with cornbread

    ReplyDelete
  81. Anonymous9:51 PM EST

    mccoy3@bellsouth.net
    Olive Garden Pasta Fagiola (Kopy Kat Recipes)
    1 lb can undrained northern beans'
    2 can stewed tomatoes 14 oz each
    1 jar Prego spaghetti sauce
    2 ribs celery sliced thin
    1 sm onion chopped
    2 cups small spiral pasta uncooked
    salt and pepper to taste
    combine everything in Dutch oven on medium heat.'
    Bring to a boil, turn to low.
    Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.

    great with cornbread

    ReplyDelete
  82. Love your inspiration. Here's my recipe for Wine Cranberry Sauce:

    12 oz cranberries
    1 cup sugar
    1 cup red wine
    1 T cornstarch

    Combine in saucepan. Cook and stir until cranberries pop and sauce thickens. Chill.

    ReplyDelete
  83. Been making these for my "Boys" for over 30 yrs,have changed the recipe through the years to make it a bit healthier....

    1 bag Boiling onions,small
    1/3 stick butter or to taste
    s&p to taste
    any fresh Herb or mix of Herbs..
    we like Dill

    Peel & simmer onions til soft..drain well & put in dish..top with pats of butter, s&p and the Herbs...[No more Cream Sauce!!] this is the 1st thing to go at the table..

    ReplyDelete

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