Riley Blake Mystery Quilt Block of the Month

Well I've finished Block 1.  I chose to make it in taupes and soft pink.  My new living room is in these colors and I don't have many quilts to match the room.  They're posting all the blocks on pinterest.  Stop by there for block instructions and to see other peoples blocks.  http://pinterest.com/rileyblake/rbd-mystery-blocks/

Sighting at Just Sew quilt shop

I stopped in at my local quilt store in Highland, Ut and was pleasantly surprised to see one of my quilt patterns on display.  It was made by Val Goodrich. It was exciting to see the quilt made in pink and red instead of in all red.   The quilt pattern is called  "Forever in my Heart" and it is available  on my website. 

Freezing Uncooked Muffins

I've done my research and I'm freezing my first batch of muffins.  That will significantly save on the the calories I'm consuming for the week.  There is nothing like making a batch of 36 muffins and then needing to eat them all right now.  I know I can bake them all and freeze them but they never have that fresh out of the oven taste that I am after.

So I am bagging them in groups of 4-6 muffins.  I lined the muffin pan with the paper cups and scooped in the batter.  Off to the freezer they go for an hour or two.  Then put them in baggies.  Be sure to remove as much air as possible when bagging.  Label them being sure to include the date and cooking temp and time requirements.

When you get a craving for a muffin, remove the frozen muffin cups from the freezer and place the muffins into the muffin tin. Do not thaw.  You can bake the muffins while still frozen by adding between five and 10 minutes to the baking time or just bake until a toothpick inserted into the center of a muffins comes out clean.

Note for muffins made with baking powder and/or baking soda:
If you use baking soda or baking powder as a rising agent, the chemical reaction of rising occurs when you add the liquid.  Within about 15 minutes the rising action is done.  In this case it is best to cook the muffin first and then freeze the muffins.

Thank you Quilt Inspirations

Thanks to Quilt Inspirations for featuring some of my
Valentine quilts on her blog today along with other great valentine quilts.
See http://quiltinspiration.blogspot.com/2013/01/vintage-and-modern-valentines-part-1.html#

I spent quilt a long time reviewing their posts and I loved all of them.  In fact I posted a lot of the quilts to Pinterest.  If you haven't been to Pinterest yet, it's not too late to start.  Start here if you like  http://pinterest.com/pinkhippoquilts/

Enjoy!

Marian Gallian

Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins

There is a story that goes with these muffins.  In the early 1990’s I was totally addicted to these muffins.  I would drive across town every morning and buy one at Bumbleberries Gas Station for $1.00.  They had a little bakery and they made them fresh every day.  One morning I bopped in and noticed something was terribly wrong.  Upon inquiry I found that they were closing and it was their last day.  I panicked and immediately asked for the recipe to make them myself.  After some coercion on my part mentioning my daily addiction and best customer status, they gave me the recipe – the only hitch was it made 200 muffins.  I successfully reduced the recipe to make only 30-36 muffins.  The story continues because my youngest son Ryan sensed a business opportunity here.  He offered to make them for me and would sell them to me for only $1 per muffin.  Of course I would provide all the ingredients and tools.  Naturally I accepted his offer - often.  Thus the legend of the Pumpkin Chocolate Chip Muffin.  It’s a family favorite.

Beat:

1 cup vegetable oil

1 cup brown sugar, firmly packed

2 cups sugar

Add:

4 beaten eggs

2 teaspoons baking soda dissolved in 8 teaspoons warm water

Add:

2 cups canned pumpkin

Mix together:

3 ½ cups flour

1 teaspoon baking powder

1 teaspoon salt

¾ teaspoon ginger powder

1 teaspoon ground cloves

1 teaspoon nutmeg

2 teaspoons cinnamon

Have ready:

½ cup warm water

Gently add flour mixture and warm water alternately to sugar mixture.

Add:

1 ½ cups chocolate chips

Stir.  Fill muffin tins 2/3 full.   I always  sprinkle additional chocolate chips over the top before baking.

Do not overmix ingredients and refrigerate batter betweeen oven batches.  

Bake @ 400 for 22 minutes. 

Happy New Year

We've been published again

We have been published again.  "My Stars VIII" was published in November 2012 and we are pleased to 
announce that our quilt Child's Garden was selected to be included in their book.  This quilt is available on our website.



 

Cheese and Potato Casserole

I'm always on the lookout for a great recipe.  Christmas dinner today provided a good one. 

Cheese and Potato Casserole

Preheat oven to 350 degrees

1 bag 32 oz. frozen hash brown potatoes (We used the Ore-Ida Southern style diced potatoes)

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup of sour cream

1 1/2 cup grated Colby Jack cheese

1/2 teaspoon pepper

1/4 teaspoon salt

2 Tablespoons dried onion flakes.

Directions:

Potatoes should be thawed just to the point where they are all separated in the package. 

Mix all ingredients in a bowl and pour into a 9" by 12" casserole dish and bake for 50 minutes to 1 hour uncovered, until hot and bubbling.  Serves 10-12. 

Grandma's legendary chocolate cake recipe

As far back as I can remember this has been the favorite cake of our family. It is served on all special occasions including thanksgiving where it sits side by side with the pumpkin pies. It is a must for birthdays. Enjoy!

1/2 cup margarine
1/2 cup oil
1 cup water
Bring to a boil in a small pan and then set aside 10 minutes to cool.

1/2 cup buttermilk blended with
1 teaspoon soda
Set aside to let chemical reaction occur.

In a large bowl mix together the following:
2 cups sifted flour
1 3/4 cups sugar
1 teaspoon salt
1/4 cup cocoa
Mix together.
Pour in the margarine oil mixture and beat until smooth.

Beat in:
2 eggs
the buttermilk mixture from above
1 1/2 teaspoons vanilla

Prepare your 9" by 13" pan by greasing it and sprinkle with cocoa.

Pour into pan and bake at 350 degrees for 30-35 minutes until toothpick inserted in center comes out clean.

Cocoa frosting

1/2 cup butter
1/4 cup cocoa
3 cups powdered sugar
3-4 tablespoons non dairy creamer
1/2 teaspoon vanilla

Mix until nice and creamy in texture and spread on the cooled cake.

This cake is best on the second day so it is a good recipe to make ahead of time.  You can buy powdered buttermilk and reconstitute it for use in this recipe.

Another dishrag completed

American Macaroni and Cheese

American Macaroni and Cheese

One of my favorite dishes as I grew up was my mom's macaroni and cheese. I never knew it was different until I got married and found out most people use cheddar cheese in theirs. And after I had children it was hard to compete with a box of Kraft's my kids would cook.

I've given it a new life here with some interesting substitutions.

Heat oven to 350 degrees

2 1/2 cups of packaged macaroni cooked per the package instructions. I added 1 tablespoon of salt to the cooking water for better flavor and texture.  Drain and set aside.

4 tablespoons of butter
2 tablespoons of flour
Put these two ingredients in a large saucepan, melt and stir to form a roux.
2 1/2 cups non-dairy creamer
Stir into the roux, mixing well over medium heat.
1/2 teaspoon salt
Pinch of pepper to taste
Add seasonings to pot and stir.
1 pound of American cheese. Have the people at the deli counter slice it into approx. 1/2 inch slices. Tear the cheese into small segments and add to the pot. Continue stirring until all the cheese is melted and it has come to a boil. When it is done it will have a thick creamy consistency. Combine the noodles and the cheese sauce and pour into a 9" by 12" pan.
Top with bread crumbs. Cook at 350 degrees for 30 minutes.

Note: I often make this in small individual loaf pans and freeze them for an occasional small meal or side dish.  It makes 8-10 small pans.

Note: to make bread crumbs place 3-4 slices of bread In a blender or food processor and blend to create your own crumbs.

Finished! Check!

As if I didn't have enough unfinished projects I got an urge to crochet a dishcloth and I actually finished it ! In one night!
Now I can Check something off my list!

Forever in my Heart

I just love this new "Forever in My Heart" pattern.  It's made with the "Sweetcakes" line of  fabric from Riley Blake.  It's only 40 by 40 so it makes a good wall hanging for Valentines or anytime.  Red and White is one of the classics.  It would also make a cute baby blanket because who doesn't love babies.  Pattern available on my website www.pinkhippoquilts.com .

Beef Pie and French Dip Sandwiches

Problem:

If you find a sale on roast beef you can't turn down, here's an excellent recipe or two to try.  
Or maybe you just have a craving for roast beef but you don’t know what you are going to do with all those leftovers.

Solution: 

2 new recipes

It works well to prepare the roast a day ahead and have it already shredded or thinly sliced - store it in its own juices and refrigerate. You can slow cook it or cook it in a pressure cooker.

I chose the pressure cooker method.  

Put 2 cups beef bouillon in the bottom of the pressure cooker.  Place the sirloin tip roast on the rack in the cooker. Sprinkle the meat generously with Montreal Steak Seasoning and dried roasted garlic chips.  Close the pressure cooker following your manufacturer’s instructions.  Cook at high pressure for 45 minutes.  Let the steam valve release naturally.  Shred or thinly slice beef and store in a bowl with all the juices from the pot.  Cover and store it in the refrigerator.

(Day 1Recipe).  This same shredded roast beef also makes an excellent French dip sandwich on a hoagie bun

(Day 2 Recipe)

Beef Pie Recipe

First:

Take out 1/2 of Pepperidge Farms frozen puff pastry dough from package – it needs about 40 minutes to arrive at room temperature.  Follow the instructions on box.

Next:

Set the oven to 400 degrees.

In a large frying pan stir together and bring to a boil:

About 2 cups leftover shredded or thinly sliced roast beef 

1 package (12 ounce) frozen corn

1 can Campbell’s cream of mushroom soup with roasted garlic

1/2 cup water

1 teaspoon dried tarragon 

A handful of Kraft's Philly three cheeses Blend (shredded Colby, jack, and cheddar with cream cheese)

Bring the ingredients above to boil and stir.  Then pour in a round ovenproof clay dish.

Add the puff pastry to the top:

Using the puff pastry dough prepared above and lay it on top of dish, cut out and seal sides.

Sprinkle the top with some more of the shredded cheese and a very light sprinkle of dried tarragon.

Bake at 400 degrees for 25 minutes

Take out and let rest for 20 minutes before serving

Serves 6

Chicken in Sour Cream

In an effort to save money I've been eating at home more and trying new recipes which I always end up changing to my tastes. I think this one is a winner! Hope you like it too.

-----------------

Chicken in Sour Cream

One serving is 2 thighs
Preheat oven to 350 degrees

Ingredients:

8-10 boneless skinless chicken thighs (more or less thighs will work)

1 Tablespoon vegetable oil or Crisco

Pinch of salt

Pinch of black pepper

Pinch of paprika

Pinch of Cavender's All Purpose Greek Seasoning

1 Tablespoon onion powder

1/2 Cup sour cream

1 can Campbell's Cream of Mushroom with Roasted Garlic soup

1 Tablespoon lemon juice

Directions:

1). Brown chicken in frying pan over medium heat using Crisco or oil. Place in greased baking dish (I used my round stone pan). Sprinkle the chicken with salt, black pepper, paprika, and Greek seasoning.

2). In a bowl, combine the soup, onion powder, sour cream and lemon juice. Spread over the chicken.

3). Bake at 350 degrees for 1 hour.

Note: I probably could have doubled the sauce.