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Monday, October 8, 2012

Postage Stamp Quilting

My sister and I have been working on cutting out our 2.5" squares.  We both want to make some version of the Postage Stamp Quilt.  While this is a lot of fun, and a huge project I might add,  the quilts need thousands of these little squares.  I mean, LOTS of squares.  Since I want my quilt to have as little amount of duplicates as possible,  I recently signed up for my very first swap!  Tiffany and I got together and cut out some fabric that we will be swapping towards the end of this month.  Then, I saw this post and knew I had to join in!  

Check out this blog for this awesome swap!  This great swap lets you swap to multiple people and that way you only need 50 fabrics enough to cut out 5 of these little "candy" size squares!  Please join up!
Sounds like an awesome good time!


Sunday, January 15, 2012

Banana Bread (with Chocolate Chips)
my favorite banana bread adapted from Betty Crocker

My son and I made a triple batch (we had a lot of ripe bananas) and he enjoyed every minute of it. Okay, he enjoyed the eating and stirring parts the best. I don't keep buttermilk in my fridge. It just breaks the bank around here. So, I make some of my own. add a half of a tablespoon lemon juice to a measuring cup, then fill the rest up with milk to reach 1/2 cup.  Let sit for 5 milks. Voila. Homemade buttermilk. 

1 1/4 cups sugar
1/2 cup margarine softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk (or homemade buttermilk)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mini chocolate chips

1. Move oven rack to lowest or second to lowest position and preheat oven to 350 degrees. Grease bottom of pan of two 8 inch loaf pans or one 9 inch. (or muffin tins)

2. Mix sugar and butter together until well mixed. Add in eggs and stir until well mixed. Add bananas, vanilla, and buttermilk. Mix until well blended.  Add flour, soda, and salt until just mixed.  Stir in chocolate chips. Divide between pans

3. Bake muffins 15-20 minutes, 8 inch pan about an hour, 9 inch pan about 1 1/4 hour.  Check doneness by inserting a toothpick until it comes out clean.

4.  Cool for 10 minutes. Remove from pan onto wire rack and cool completely. Store at room temp for 4 days or in fridge for 10 days.

Saturday, January 14, 2012

Bacon Potato Chowder

Bacon Potato Chowder (adapted from

I have seen all over pinterest lately baked potato soup. But I didn't want a soup base. I wanted something oh so creamy. I found it, and then of course made it my own. Also, this is a one pot meal. Here we go:

1 pound bacon, cut into 1/2 inch pieces
1 cup chopped onions
2 cloves garlic minced
4 cups diced potatoes
2 cups water (I used 2 1/2 c.)
1 teaspoon salt
pepper to taste
2 cans of cream of chicken soup
2 cups sour cream
3 cups milk
(optional garnish: cheddar cheese and extra bacon)

In a large pot, cook bacon until brown.  
Add onion and garlic and cook until tender.
Add water and potatoes. Season with salt and pepper.
Cook about 15 minutes or until potatoes are tender
Reduce heat to medium low.
Add soup, sour cream, and milk. Mix well.  
Continue cooking and stirring until thoroughly heated.