I’m posting this with a heavy heart..💔
As much as I love sewing, machine embroidery and everything that comes with it, it is taking up too much of my time. I am struggling to keep up with the everyday basics of looking after a house, cleaning and cooking and maintaining my home, so something has to give. I will be getting rid of my collection.
Below is a list of what’s available. 100% quality. Serious inquiries only, and please don’t insult me with low offers.
Thanks for reading and understanding…
1. Dustpan and broom
3. Toilet spray
4. Mop and bucket
5. Window cleaner
7. Dishwashing liquid
8. Laundry detergent
9. Fabric softener
10. Laundry baskets
11. Toilet brush
12. Cleaning spray
Cash only. No trades. Call for appointment!
Categories: Humor, Quilting
I make quilts and it’s tradition that you sign your work by making a label. I really don’t enjoy doing making label, so I had some made by the Dutch Label Shop back home in Philly!
I really like the results! I went basic this time, maybe I will go a bit fancier next round …
I decided to do a second smaller Quiltville Frolic Mystery Quilt using batiks! Deep dark blue/blacks, blues, green, teal, raspberries.
Best-Ever Turkey Meatloaf
Ground turkey recipes have a bad rep for being bland and boring. But this meatloaf is LOADED with flavor. How? Worcestershire garlic, rosemary, and thyme. And ketchup. When it comes to any kind of meatloaf (beef included!), there must be ketchup.
1 tablespoon extra-virgin olive oil
1 large onion, chopped
Freshly ground black pepper
3 cloves garlic, minced
1 tablespoon finely chopped rosemary
1 teaspoon chopped thyme leaves
2 lb. ground turkey
¾ c. bread crumbs
½ c. milk
2 tablespoons Worcestershire sauce
1 large egg
⅓ c. ketchup
2 tablespoons brown sugar
1. Preheat oven to 325° and lightly grease a large deep baking dish with cooking spray. In large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Season with salt and pepper then stir in garlic and herbs. Cook until fragrant, 1 minute. Remove from heat and let cool slightly.
2. In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire, egg, and cooked vegetables until combined. Season with salt and pepper. On prepared baking dish, form meat mixture into a loaf. In a small bowl, stir ketchup and brown sugar until combined, then brush over loaf. Bake until internal temperature reaches 160°, about 1 hour 20 minutes.
• Prep: 15 Minutes
• Total Time: 100 Minutes
Source: Delish.com (6 servings)
Thomas came home from college to visit us this holiday. Our dinner was a bit less traditional with Turkey Meatloaf for dinner due to my recent dental surgery. I got in some sewing time and started working on the new Quiltville Mystery Frolic! Last night, the doorbell rang and lo and behold it was my quilting friend Patsy caroling and bearing a gift of pumpkin spice cheesecake (she said, “it’s a soft food!”)
My Frolic patches in Cactus theme
I pulled colors for a second, smaller version of the quilt!
I managed to finish another UFO!
Mini Pumpkin Cheesecakes
For the cheesecakes:
6 gingersnap cookies
5 ounces cream cheese, at room temperature
5 tablespoons sugar
1 large egg
¼ cup pumpkin puree
¼ teaspoon ground ginger
½ teaspoon cinnamon
pinch of nutmeg
For the maple whipped cream:
3 tablespoons heavy whipping cream
2 teaspoons pure maple syrup
1. Preheat the oven to 375, and line 6 cups in a muffin pan with paper liners.
2. Drop a cookie in each liner, with the flat side down.
3. In a small bowl, beat together the cream cheese, sugar, egg, pumpkin puree and spices.
4. Divide the mixture evenly between the 6 cups and bake for 15 minutes.
5. When the cheesecakes are done, the centers will be only slightly jiggly when poked.
6. Remove the cheesecakes gently from the pan, and then refrigerate at least 4 hours.
7. When ready to serve, beat together the cream until soft peaks form. Then, stir in the maple syrup and continue beating until slightly stiff. Dollop over each cheesecake and serve.
This recipe is easily doubled or tripled to make more mini pumpkin cheesecakes.
Original recipe says it makes 4 cakes, I found I had excess batter and made 6.
11 WW Green Points with whipped cream, 8 without
• Prep: 15 Minutes
• Cook: 15 Minutes
• Chill: 4 Hours
Source: Desserts for Two (6 servings)
Lighter Eggplant Parmesan
2 lbs. eggplant, 1 large or 2 medium
olive oil spray
1 teaspoon kosher salt
12 ounces part-skim ricotta, Polly-o is the only brand I use
¼ cup + 2 tbsp Pecorino Romano
¼ cup fresh parsley, chopped
1 large egg
2-½ cups part-skim mozzarella, I used Sargento
4 cups homemade tomato sauce or jarred marinara
1. Start by making the sauce if you don’t have any already made.
2. Preheat oven to 450°F. Spray 2 sheet pans with oil.
3. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it’s ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
4. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
5. Put 1/2 cup sauce on the bottom of a 9×12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping.
6. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
7. Heat the oven to 400F.
8. Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
9. Remove foil and bake an additional 10 minutes.
10. Take it out of the oven and let it sit about 10 minutes before cutting.
This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.
5 WW Freestyle Smartpoints
• Prep: 20 Minutes
• Cook: 70 Minutes
• Total Time: 90 Minutes
Source: Skinny Taste (8 servings)