Kathy's Quilting Blog: Fall Mini Quilt on the Frame

Saturday, October 5, 2013

Fall Mini Quilt on the Frame

I'm pretty happy with the way my little fall quilt is looking. It's fun to do mini quilts and see a done project. It should be on the table by next weekend!

I really like the little curly-q's coming off of the pumpkins and the lines going across the pumpkins.

Finishing this little table cloth is one of two goals for October for A Lovely Year of Finishes.

My other goal is to finish the last paper-pieced block for ...And Sew On BOM. I have 8 out of 9 complete. It's time to finish that one and sew them together (but I'm not setting the goal to have this BOM quilted.) ...just finish block #9!

Photo: I'm saving this recipe for those cool evenings that should show up in the next few monthsl Share it on your page so you can find it then as well. (P.S. I would substitute ground turkey for the ground beef)

Wendy's chili

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

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Speaking of fall, I found a Wendy's Chili recipe on facebook today

Ingredients:
2 po...unds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.ok today!