Yummy Dinner!

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Heart Mini Quilt

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Got it done just in time!


Mini Hearts Quilt

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Time for Bread!

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About right at our house …

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1-2-3 Veggie Stir-Fried Noodles

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A quick dinner!

1-2-3 Veggie Stir-Fried Noodles

2020, Asian, Prepared by Melissa
Difficulty: Easy Servings: 4 Source: deliciousdish.ca

INGREDIENTS
About 300-400 grams of fresh thick Chinese wheat noodles or any noodle you like
2 tbsp grapeseed oil
2 cloves cloves garlic minced
6-8 mushrooms sliced thinly
1 red pepper julienned
1 carrot julienned
Big handful of snow peas ends removed
3-4 cups baby spinach
For the Sauce:
2 tbsp low sodium tamari or coconut aminos
2 tsp sugar or coconut sugar
1 tsp freshly grated ginger
½ tsp Asian hot sauce I use sriracha
A little water to swish in the empty sauce bowl once the sauce had been poured into the stir-fry

DIRECTIONS
In a small bowl mix together all the sauce ingredients, set aside.

If you are using Chinese Miki Precooked Noodles: Unwrap the noodles and place in a bowl with warm water. Using your fingers, loosen them so that they separate, be gentle. Bring a pot of water to boil and boil the noodles for 1-2 minute. Drain and rinse, set aside. They do not need to be freshly cooked when you stir fry them (see step 4).

In a wok or large fry pan, heat oil, add the garlic and sauté for less than 30 seconds. Add the mushrooms, sauté for 2-3 minutes, add the peppers, sauté for 2 minutes, add carrots, sauté for 1 minute. Add the snow peas and spinach, sauté until the spinach is wilted.

If the noodles have cooled and are sticky, run hot water through them. Add the cooked noodles, toss everything together.

Add the sauce, swish a little water through the empty sauce bowl and add that to the stir-fry, toss until coated. Serve immediately.

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Valentine’s Quilts are up!

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Box of Chocolates

Bee Mine!

Hearts Runner

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Beautiful

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I got to see Mount Saint Helen’s covered in snow on a recent flight. It’s hard to believe my husband and I hiked to the top – one memorable adventure!

Categories: Hiking and Trails, Monitor Ridge/Mount St. Helen's | Leave a comment

HEATH Bits Peanut Butter Cookies

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HEATH Bits Peanut Butter Cookies

2020, cookies, Desserts, Hershey’s
Prep Time: 15 min Cook Time: 7 min Difficulty: Easy Servings: 36/80 Source: hersheys.com

INGREDIENTS
1 egg
1-1/3 cups HEATH BITS O’ BRICKLE Toffee Bits (8 oz. pkg.) , divided
1-1/4 cups light brown sugar packed
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 tablespoons milk
1 tablespoon vanilla extract
3/4 cup REESE’S Creamy Peanut Butter
1/2 cup shortening
3/4 teaspoon salt

DIRECTIONS
1. Heat oven to 375°F.

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

4. Bake 7 to 8 minutes or until set. Do not over bake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.

NOTES
For me, this made 80 cookies using my size 100 scoop.

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Borders on!

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Getting there…

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I need to join my blocks and add the sunflower borders!

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