Tuesday, May 14, 2013

WIP Wednesday 5.15.13

I've had a great run.  More quilts are moving off of the WIP list this year than ever.  School will be coming to an end soon 5/23.  There will be limited times for quilting since I will be headed to water parks, playgrounds, walking paths and such.  I'm excited.  Here's what happened this week:

 
I finished row three of my Finding Nemo scrappy trip quilt.
 
 
I tamed all the 2.5" scraps ends of the scrappy trip by sewing all the pieces smaller than 16" end to end.  I can't wait to see what this makes.
 
 
I made a simple quilt back for the Terry Treasures QA.  This quilt is loaded on the longarm now.  I plan to quilt it with my new Circle Lords swirl template.  LOVE this template!!!
 

I finished my bear/rainbow quilt. It has moved on to its home already! You can it here.

Photobucket
I completed my May obligation for the Block Swap Adventure and mailed it on its way.



New Projects
ZERO!

Pieces still need to be cut
1. Herringbone OSU quilt
2. Digging up Bones (Owen's dinosaur quilt) -- Gave blocks to LQG Round Robin swap 4.23.13

Blocks still need to be made
1. NY Beauty
2. Orca Bay
3. We Can Do It Skill Builder Sampler
4. Red/White Flower Basket Quilt
5. Maroon Star Sampler Quilt
6. Color coordinated hexagon quilt
7. Gourmet Quilter Sampler
8. Bluepatch Mystery Quilt
9. Amanda Murphy Designs (ugly fabric quilt)
10. Drunkard's Path Variation baby quilt

Blocks are made but need to be sewn together (and some sashing)
1. Block Swap Adventure Sampler (2011 - 2012)
2. Butterfly Blocks (that I won)
3. Orange/Blue Fish Blocks (that I won)
4. Split Stars (block won from the Block Lotto)
5. African Violet baby quilt (Block Lotto inspired)

Quilt back need to be made (tops are done)
1. Grandma's WIP -- Cameo Rose (this one is a long-term project)
2. Grandma's WIP #2 (this is also a long-term project)
3. Tumbler Charm Quilt
4. Easy Street
5. LQG Christmas charity quilt
6. LQG Jacob's Ladder charity quilt
7. LQG Ship charity quilt

Ready to longarm
1. Dutchman's Puzzle
2. Scrappy Christmas QA
3. Spring Mystery loaded 2/26/13 Eyelashes to rip out!
4. Terry's Treasures Sew Along (on the frame.)


Quilted, needs binding
1. Heather Spence Mystery Quilt

2. LQG 9-patch charity quilt.


3. LQG Blue/Brown Baby charity quilt panel

Open ended projects (Blue highlighted items on this list are complete for May.)
1. Block Lotto Blocks
2. Block Swap Adventure Block
3. Modern Mini Mystery Round Robin 2013
4. And Sew On BOM project 2013
5. 2013 BOM Quilt Doodle Designs

Each Wednesday I try to link up with Lee at Freshly Pieced. Sometimes the linky will accept my picture and let me link; sometimes it doesn't. But I try.


WIP Wednesday at Freshly Pieced
 
Here's a couple recipes friends posted on facebook.  Sorry I don't know the source to give credit.
 
Slow Cooker Pork Tenderloin
 
2 pounds of Pork Tenderloin
 1/4 cup soy sauce
 1 TBS Yellow Mustard
 2-3 TBS maple syrup
 2 TBS olive oil 
Diced dried onions 2 Tablespoons
 Garlic Salt 1 1/2 teaspoons
Put everything in the crock pot and cook on low for 6 hours.
Slow Cooker Pork Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
... 2-3 TBS maple syrup
2 TBS olive oil
Diced dried onions 2 Tablespoons
Garlic Salt 1 1/2 teaspoons
Put everything in the crock pot and cook on low for 6 hours.
 
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You'll love this recipe so much, you won't want to lose it....be sure to click the word "SHARE" and it will appear on your facebook page so you'll be able to find it easily. GREAT "light" recipe!

Skinny Broccoli Salad

Ingredients
2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Instructions
Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.

Click "SHARE" so this recipe appears on your page and you won't lose it.
www.pamperedchef.biz/mypamperedcheflady
You'll love this recipe so much, you won't want to lose it....be sure to click the word "SHARE" and it will appear on your facebook page so you'll be able to fi...nd it easily. GREAT "light" recipe!

Skinny Broccoli Salad

Ingredients
2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Instructions
Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.
********************************************************************

Loaded Baked Potato Salad - Mix ½ cup softened butter, ½ cup sour cream, ½ cup shredded extra sharp cheddar, ¼ cup chopped chives, 8 strips thick cooked crumbled bacon. Fold mixture with 4 large cubed cooked potatoes. Salt and pepper to perfection and serve warm! Reserve some bacon or cheese for the topping.

http://pinterest.com/pin/107804984802466257/
Loaded Baked Potato Salad - Mix ½ cup softened butter, ½ cup sour cream, ½ cup shredded extra sharp cheddar, ¼ cup chopped chives, 8 strips thick cooked crumble...d bacon. Fold mixture with 4 large cubed cooked potatoes. Salt and pepper to perfection and serve warm! Reserve some bacon or cheese for the topping.

http://pinterest.com/pin/107804984802466257/
 
********************************************************************
Mexican Chicken Stuffed Shells

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 12-15 servings

Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party!

Ingredients
4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
1 small can Black olives, sliced
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1/4 - 1/2 cup chicken stock
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Instructions
Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. 
Drain the pasta and set aside while you make the filling.
Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, black olives, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. 
Continue until all shells are filled and arranged in the pan.
When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Mexican Chicken Stuffed Shells

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 12-15 servings
...
Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party!

Ingredients

4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
1 small can Black olives, sliced
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1/4 - 1/2 cup chicken stock
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Instructions
Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed.
Drain the pasta and set aside while you make the filling.
Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, black olives, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan.
Continue until all shells are filled and arranged in the pan.
When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
 **********************************************

THIS IS SOOOO GOOD! I JUST WANTED TO REPOST IT FOR THOSE WHO MAY HAVE MISSED IT THE FIRST TIME!! -SO YUMMY!

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOE...S!

(Please SHARE so that it saves to your timeline. You can refer back to recipe later!).
For more great tips, recipes &/or weight loss motivation, join us at: SkinnyTown USA

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
 
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Tick Repellant

Ticks can be troublesome outdoor pests, as they feed off the blood of mammals, and can carry and transfer bacteria and disease such as Lyme disease. Some retail products are designed to repel ticks, but these are many times high-priced items and no more effective than a simple homemade solution.

Repellent for Pets

For pets, add 1 cup of water to a spray bottle, followed by 2 cups of distilled white vinegar. Ticks hate the smell and taste of vinegar, and will be easily be repelled by this ingredient alone. Then, add two spoonfuls of vegetable or almond oil, which both contain sulfur (another natural tick repellent). To make a repellent that will also deter fleas, mix in a few spoonfuls of lemon juice, citrus oil, or peppermint oil, which will all repel ticks and fleas while also creating a scented repellent. Spray onto the pet's dry coat, staying away from sensitive areas including eyes, nose, mouth, and genitals. When outdoors for an extended period, spray this solution on two to three times per day. When pets are outdoors generally to use the restroom only, spray the solution onto the animal's coat once per day.

A simple homemade repellent can be made with a few inexpensive household ingredients. In a spray bottle, mix 2 cups of distilled white vinegar and 1 cup of water. To make a scented solution so you do not smell like bitter vinegar all day, add 20 drops of your favorite essential oil or bath oil. Eucalyptus oil is a calm, soothing scent that also works as a tick repellent, while peppermint and citrus oils give off a strong crisp scent that also repel ticks. After mixing the solution, spray onto clothing, skin, and hair before going outdoors. Reapply every four hours to keep ticks at bay, and examine the skin and hair when returning home to make sure no ticks are on the body.

For more tips, recipes and motivation join us www.facebook.com/groups/healthandfitnessbyjennifer 

Add me as a friend to see my awesome posts!!
Tick Repellant

Ticks can be troublesome outdoor pests, as they feed off the blood of mammals, and can carry and transfer bacteria and disease such as Lyme dise...ase. Some retail products are designed to repel ticks, but these are many times high-priced items and no more effective than a simple homemade solution.

Repellent for Pets

For pets, add 1 cup of water to a spray bottle, followed by 2 cups of distilled white vinegar. Ticks hate the smell and taste of vinegar, and will be easily be repelled by this ingredient alone. Then, add two spoonfuls of vegetable or almond oil, which both contain sulfur (another natural tick repellent). To make a repellent that will also deter fleas, mix in a few spoonfuls of lemon juice, citrus oil, or peppermint oil, which will all repel ticks and fleas while also creating a scented repellent. Spray onto the pet's dry coat, staying away from sensitive areas including eyes, nose, mouth, and genitals. When outdoors for an extended period, spray this solution on two to three times per day. When pets are outdoors generally to use the restroom only, spray the solution onto the animal's coat once per day.

A simple homemade repellent can be made with a few inexpensive household ingredients. In a spray bottle, mix 2 cups of distilled white vinegar and 1 cup of water. To make a scented solution so you do not smell like bitter vinegar all day, add 20 drops of your favorite essential oil or bath oil. Eucalyptus oil is a calm, soothing scent that also works as a tick repellent, while peppermint and citrus oils give off a strong crisp scent that also repel ticks. After mixing the solution, spray onto clothing, skin, and hair before going outdoors. Reapply every four hours to keep ticks at bay, and examine the skin and hair when returning home to make sure no ticks are on the body.

For more tips, recipes and motivation join us www.facebook.com/groups/healthandfitnessbyjennifer
 
 

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