Happy Thanksgiving! It's time to get back on a healthy cooking and eating track!! I don't know about you, but I definitely over indulged on the weekend.
I know I'm completely out of order and not providing you with a quilting/stitchery related post but cooking is creative too right? Also this salad is just too delicious AND HEALTHY not to share!
I was actually trying to come up with a recipe that used my fresh parsley from the garden, my carrots and kale while still having a lunch salad that incorporates some protein and this is it! So good, it's worth making again and again. The salad dressing spices are subtle and surprising, Also, mmmmm raisins seemed weird at first but they so make this salad wonderful.
This is a great lunch box complete meal salad as well.
This is going to be one of my new family favourites! I hope you like it too!
During super bowl weekend, I made this yummy treat that is easy and a neat way to re-visit a fairly old treat recipe.
These lasted longer (in terms of freshness) than the regular plain rice krispy treats and I think it was because of the layer of chocolate smothered on the top. I also kept it covered.
1/4 cup of butter
5 cups or one bag of miniature marshmallows ( I prefer Kraft)
About 6 cups of rice krispie cereal or gluten free
1 tsp vanilla
1 cup of dark chocolate chips
1/4 cup of Caramel/butterscotch ice cream sauce (you could melt 7 kraft caramels but stir in some milk (1 tbsp) after melting to make them more liquified)
Sprinkling of sea salt
Butter a 9 x9" pyrex square pan as above
Melt the butter on low in a large sauce pan, add all marshmallows and stir and cook until melted, turn off the heat, stir in vanilla and stir in rice krispy cereal. Pour into prepared pan as above.
Melt chocolate in the microwave for one minute and stir, 30 seconds, stir, watch carefully and alternate short intervals in the microwave until it is all melted. Spread over rice krispy treats, Swirl caramel sauce over top and sprinkle with sea salt. Yummy and a very nice change from the ordinary rice krispy treats.
Make this for your loved ones today! If you want to get all gooey, wait for them to cool completely in the fridge and cut out with a heart cookie cutter. Or cut and eat as is.
Keep them covered between serving if they last!
and for a no calorie treat......
from Craftsy.com and 10 “OH SEW SWEET” PATTERNS FOR VALENTINE’S DAY!
Treats from me to you❤️
Spread some love around❤️❤️
Happy Tuesday and Happy Valentines Day!❤️❤️❤️
The above are just cute little sweet and salty treats that I made recently as an easy Christmas treat for a quilting group I belong to and I also brought them to a recent holiday family event.
They are so fast and easy to make that I wanted to share the recipe with you.
There is still time to run out and get these supplies!
You will need:
Square pretzels (I got mine at the Bulk Barn)
Red M & M's (or smarties)
A cookie sheet
To make them:
Preheat your oven to 170 degrees Fahrenheit
Line a cookie sheet with parchment paper
Unwrap a bunch of hershies kisses ( the kids love to help with this)
Lay prezels close together on the parchment paper lined cookie sheet
Place a hersheys kiss in the middle
Put the cookie sheet with these little gems in the oven for only 4 minutes
Remove from the oven and press an M & M in the center (use green M & M's and call them Grinches noses!)
Let them cool, remove from cookie sheets and store in an airtight container
Little kids and "Big Kids" love them!!
This is a wonderful recipe courtesy of an aunt of mine who made this when I was a child and I have loved it forever it seems. This is my classic stew recipe that I use all the time. It just happens to be that it was always made gluten free even before I discovered I needed to be gluten free! The "secret" ingredient makes the gravy surrounding the vegetables, silky smooth and thickened. It is even better the second day ❤️
Stew is a simple dish with readily available vegetables and I add my own additions (turnip) to make it tasty. This recipe takes 5 hours in the oven at 275 degrees, a wonderful recipe to use on a very cold day like today when it is windy with frigid temperatures.
You will need:
Carrots 2-3 large ones (mine were almost 3" in diameter in my garden! Huge)
Celery 4-5 stocks
rutabaga (or turnip) 1 cup roughly chopped
2-3 large onions quartered
6-8 medium potatoes
4-6 whole garlic cloves
2 lbs of stewing beef or steak (on sale)
2 1/2 cups of gluten free or regular beef broth
1-680 ml can or 2 3/4 cup of tomato sauce or juice (Gluten free or regular)
Salt and pepper to taste
1 teaspoon celery seed
4 rounded tablespoons of Minute Tapioca * secret ingredient for thickening* (this is gluten free)
How to make it:
Enjoy this savoury dish on a cold winter day!
It is comfort food at it's best ..mmmmm
Happy Monday! I hope you have a wonderful week.
This is an easy recipe to bake chicken legs or thighs and makes them moist, flavourful and delicious!
Only 4 ingredients!
You will need:
Mix the 3 above ingredients together and pour oven chicken in a baking pan.
Bake at 350 degrees for about one hour or until chicken is done.
The easiest recipe ever and so delicious!
Note: This can recipe can also be cut in 1/2 if you have less chicken to cook.
Enjoy & Happy Sunday!🍁
I know this is not quilting related, but I just wanted to share a useful tip to make pretty Rice Krispie treats with you. It just dresses these treats up a notch. This is easy and the kids/grandkids could help you. You could make them in any shape for any occasion. I used GF rice krispies but you could use the regular ones as well.
I made these for my nieces bridal shower.
Lay your rice krispies once they are made onto a shallow or jelly roll pan and use cookie cutters to cut out shapes.
Dip one side in white chocolate or candy melts.
Melt some other colours of candy melts or dark chocolate and swirl over the white while its still wet. You can use the corner of a zip lock bag for a piping tool (cut a very small hole) or use a piping tip.
My nieces wedding colours are midnight blue and gold so the swirls are midnight blue and I sprinkled gold candy crystals on them. You could make these rainbow sprinkles and skip the piping and they would look great for the kids!
Some cupcakes I also made below with candy melt hearts, gold and white sprinkles and pearls:
A pretty spread of desserts!
Next week, I will be blogging about my vacation in the US, some quilting related, some not ----can you guess where I am??? Hint: Missouri
I hope you have a great Wednesday!☀️ It's gonna be a hot one☀️
BBQ and family gathering season is in full swing!
I love chickpeas and have adopted them as a great protein source. I love to add them to a lettuce salad and even better make them without lettuce in this recipe. This is also a great recipe to make the day before a potluck or BBQ and let it marinate overnight.
What you will need:
Serves 4-6 (you can double this recipe if you like)
540ml can or 2 cups of chickpeas (approximately)
1/2 of an cucumber, chopped
1/2 of a red pepper, chopped
a handful of cherry tomatoes, chopped
a stock of celery, chopped
1/4 cup of red onion chopped
1 tsp of dried dill (or seasoning of your choice)
1/2 tsp of salt and 1/2 tsp pepper
1 tsp of lemon juice
3/4 cup of Italian salad dressing (store bought or homemade)
How to make it:
Chop all veggies, drain and rinse your chickpeas. Combine veggies, chickpeas, seasoning and salad dressing and marinate overnight in the refrigerator. Stir it up a couple of times.
Gluten free, dairy free and tasty!
Bring it to your BBQ, potluck or in a container for a healthy and satisfying at work lunch. Fresh, crunchy and delicious!
I hope you are enjoying a wonderful Sunday!🍁
Last weekend it was rather cold in Waterloo for May in fact we had snow! Yikes
I decided to roast some things in the oven because it felt like the beginning of fall rather than spring and so I made roasted carrots and parsnips (purchased at the St Jacobs Market).
The recipe is as follows:
2-3 tablespoons of olive oil
1 teaspoon of sea salt
1/2 tsp fresh ground pepper
1 tablespoon of finely chopped fresh dill
Chop the carrots and parsnips and mix with all the other ingredients and roast for about 1 hour at 375 degrees (depending on your oven).
When fork tender and caramelized it's ready to serve. A Tasty Side Dish!
Enjoy and I hope you are having a great weekend!☀️☀️
These are yummy, easy "bake free" and can be made gluten free and dairy free if necessary
What you will need:
3 cups quick oats (Certified gluten free if necessary)
1 cup shredded coconut
2 cups sugar
1/2 cup cocoa powder
1/2 cup butter, margarine or coconut oil (for dairy free)
1/2 cup milk (or non dairy substitute)
How to make them:
These also freeze well
I hope everyone is enjoying a wonderful weekend with some sunny weather!
I just wanted to share this super easy granola recipe with you, it is so easy that there is no reason to buy granola and so tasty that you will have snackers attacking it right out of the oven!
It is one of my treasured family recipes, no kidding it's in my "book" and if it is there it's good, but you will have to try it to see if it makes the cut for you and I believe it will!
You will need:
How to make it:
Pre heat your oven to 350 degrees
Mix all ingredients together well and pour into a 13 x 18" pan and stir occasionally while it is cooking for about 35-45 minutes. It should be golden brown. Allow to cool, stir occasionally and store in an air tight container.
It is so simple to make, makes a large quantity all at once and has all natural ingredients. You never know what is in granola that is purchased at the store. Preservatives?
Simple goodness and great with cereal, fruit or yogurt.
Hi I'm Robin and I am a professional long arm quilter, pattern designer and teacher. I am passionate about all things quilty!
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