Friday, July 30, 2010

Tea Towel Baskets

Tea Towel Baskets




Make a bread basket from a striped tea towel and changeable ribbon that can be untied to store flat. A double layer of quilt batt gives the design body and makes it easy to launder. Line with a coordinating tea towel to wrap rolls. Use stripe quilting to give a matching bowl a coiled look without all the stitching.

Finished sizes (approx.): 2" x 6" x 11" Basket   4 1/2" tall Bowl

You will need:

BASKET

• 18" x 26" tea towel

• 18" x 26" quilt batt

• Two yds. coordinating 5/8" blue grosgrain ribbon

• Three small heart buttons

• Floss: 1 1/2 yds. each pink, teal

BOWL

• 18" by 26" Tea towel

• 18" by 26" Quilt batt

• 2" scraps of pink & green wool felt

• 5" x 6" polka dot fabric

• Five small heart buttons

• 1 1/2 yd. teal floss

• 1/3 yd. 1/4" elastic

FOR BOTH

• Disappearing marker or pencil

• Embroidery needle

• Iron & board

• Sewing machine

• Matching thread

Ruler, scissors

Basket

• If not using a tea towel for this project, choose a heavier weight cotton that will wash well. Use a quilt batt that will also launder well.

• This basket could also be made in several sizes to stack inside each other and also would be a decorative basket in the kitchen for napkins or tools. Decrease side measurements by 1/2" for smaller baskets.

STEP 1: Preparation. Press tea towel in half with right sides together. Fold quilt batt in half and pin to one side of tea towel.

STEP 2: Sew. Sew 1/2" seam around all four sides, leaving an opening of 3 1/2" on one short side. Trim seams and corners. Trim quilt batt away from seams. Turn right side out and press. Sew opening shut. Use ruler to measure in 2 1/2" on all four sides to create bottom rectangle of basket. Use pencil or marker to mark lines. Topstitch along these lines. Press.

STEP 3: Finish. Sew three heart buttons to center of long side of basket. Cut ribbon into four 18" pieces. Fold corners and tie ribbon into bow around each one.

Bowl

• To give it shape, choose a towel with fairly narrow (1" wide used for project) stripes for this bowl. Pieced fabrics could also be used especially if you have a large fabric stash.

• To make as a gift basket, use a co-coordinating towel to match the recipient's kitchen decor, as this will make a great kitchen accessory after it is empty.

STEP 1: Preparation. Press tea towel in half with wrong sides together. Fold quilt batt in half and sandwich in between layers.

STEP 2: Sew “stripes.” Pin and begin stitching along stripes from folded side in. This first sewn line will form casing of basket. Continue sewing stripes. At top sew along finished edge of towel. Press under 1" along both short ends and topstitch, leaving opening for casing. Insert elastic and pull tight. Sew ends of elastic and tuck into casing. Shape into bowl by pushing bottom up in center along a sewn stripe line.

STEP 3: Embellish. Fold polka dot fabric in half lengthwise with right sides together. Sew around all four sides leaving small opening for turning. Clip corners. Turn and press. Cut a green heart and a smaller pink heart from felt. Layer hearts in center of polka dot rectangle and blanket stitch in place. Sew heart button to center of felt pink heart. Center and pin polka dot fabric piece to front of basket. Sew in place with a heart button in each corner.

http://www.creativehomeartsclub.com/projects/articletype/articleview/articleid/1254/tea-towel-baskets

Tuesday, July 27, 2010

Minestrone

Minestrone


Prepare to be bowled over by homemade Minestrone that puts those store-bought brands to shame. It doesn't take a food critic to know that this succulent soup is comfort food at it's very best. And did we mention it's chock full of healthy vegetables?

Ingredients

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tbsp. butter 2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tbsp. oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Parmiggiano Reggiano, grated

Methods/steps

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes. Serve with a sprinkling of grated Parmiggiano Reggiano.

Additional Tips

Ready in 1 hour and 15 min

http://www.mydailymoment.com/recipes/minestrone.php

Monday, July 26, 2010

Collaged Garden Journal

Collaged Garden Journal


Keep track of your gardening progress in a journal adorned with nature stickers and handmade paper.

Materials

•10-inch square journal or scrapbook with cardboard covers and spiral wire binder

•Wooden cutouts: 8 (1-inch) squares, 6 (1 1/2-inch) squares, 2 (2-inch) squares, 2 (2 1/2-inch) circles, 3 1/4-inch oval, 2 5/8-inch oval

•Caramel suede-finish textured spray paint

•Acrylic spray paint: cream, moss green

•Brown alphabet stickers with 1-inch uppercase letters and 1/2-inch lowercase letters, and sticker with word "our"

•Flower and butterfly stickers

•Garden saying on clear paper

•Gold fine glitter

•Gold microbeads

•Decorative papers: brown, cream, green, pale green

•Assorted fibers in coordinating colors: yarns, pearl cotton, cord, narrow ribbon, braids

•Spray matte finish

•Paintbrush

•Drill with small bit

•Craft glue

•Glue with tip applicator

•Large-eye needle

Instructions

1.Spray journal covers with one coat of textured paint. Add second coat as necessary for good coverage. Note: If desired, remove covers before painting by turning coils until book is unthreaded. Re-assemble when paint is dry.

2.Spray 1-inch and 1 1/2-inch squares, one circle and larger oval with one coat cream paint; spray remaining cutouts green. Let dry; add second coat as necessary.

3.Drill hole in one corner of large square and at one end of circle and smaller oval to use these pieces as tags. Drill hole in both ends of larger oval.

4.Spray cutouts with two light coats of matte finish, letting finish dry between coats; keep holes open.

5.Center uppercase letter stickers to spell "GARDEN" on cream 1 1/2-inch squares; press firmly. In same manner, apply stickers to spell "journal" on seven 1-inch cream squares; place "our" sticker on remaining 1-inch cream square.

6.Select flower and butterfly stickers to decorate remaining wooden cutouts. Press each securely in place.

7.Cut 4 1/4 x 6 3/4-inch rectangle from green paper. Tear remaining paper as follows: 4 1/2 x 8 1/2-inch piece brown, 2 1/2 x 5 1/2-inch piece cream, 2 1/2-inch square from pale green. Referring to photo throughout, arrange papers on front cover. Apply garden saying to cut green rectangle; glue papers in place.

8.Thread a few fibers through holes in large oval tag (use large-eye needle if necessary); knot ends and clip to 1 1/2 inches. Glue three cutouts with stickers to front cover. Glue "GARDEN" and "journal" squares to brown paper background. Glue "our" square on top of larger "G" and "A" squares.

9.Make fiber tie: Cut a variety of fibers 14 inches long. Fold bundle in half and slip loop through wire coil at top of binder. Pull ends through loop and tighten. Attach three stickered tags to different fibers, threading fiber through hole and knotting end. Clip excess close to knot. Vary hanging length of each tag.

10.Use applicator tip to apply glue to selected areas of flower stickers -- centers, bases of leaves, etc. Cover with microbeads; let dry, then shake off excess. Apply glue to knot on fiber tie and fibers on oval tag; sprinkle with fine glitter. Let dry, then shake off excess.
 
 
Creative Woman

Saturday, July 24, 2010

Fabric Quintet Pendant Necklace

Fabric Quintet Pendant Necklace


Create padded fabric pendants for a one-of-a-kind original necklace. Its striking originality, and virtually simplistic assembly, will have friends asking for one as well. Who knew fabric and beads could make such a fashion statement?
 

You'll need


Surface & Embellishments

• Patera™ Jewelry Pendants, (Nunn Design™), Antique Gold: Rectangle, Large; Square, Large, two; Circle, Large, two.

• Kristal Wick, Batik Beauties Fabric Beads (JHB International): Purple, 1-½", two; Khaki: 1", six; 1-½" two.

• Rocailles Glass Beads, Large (Sulyn Industries).

• Assorted beads: leaf, flower, bird, seed, and more.

Tools & Supplies

• Fabric scraps.

• Light matt board.

• Quilt batting.

• Needles: bead, sewing.

• Thread to coordinate with fabric.

• Toggle Bar and Ring (Nunn Design™).

• Beading wire.

• Crimp beads, two.

• Crimping pliers.

• Wire cutters.

• Gem-Tac Adhesive (Beacon Adhesives).



what to do

1 Cut a piece of mat board to fit inside each pendant; trim rounded corners for rectangles and squares. Adhere a triple layer of quilt batting onto mat boards. Cut fabric scraps approximately ½" beyond board edges. Use pencil to trace around board edges onto wrong side of fabric pieces.

2 Using photo as guide, sew desired bead strings onto right side of fabric pieces taking care to keep bead work within marked pendant shape. Couch beading in place.

3 Use double thread to sew a running stitch around fabric. Gather fabric around padded board; pull gather tightly, taking care not to break thread. Knot and secure thread. Glue padded pieces onto pendants.

4 String pendants onto beading wire between glass and fabric beads as shown. Slide crimp beads onto wire ends then slide toggle bar and ring onto wire ends. Thread wire ends back through crimp beads and crimp in place. Trim excess wire.

(Note: Do not immerse necklace in water or cleaners; spot clean only.)

Crafts ‘n things

Monday, July 19, 2010

Going MIA

I will be MIA for about 2 weeks. I need to settle in to my new classes at school. I will be back as soon as I am settled in. Going to miss everyone.

Sunday, July 18, 2010

Carrot-Cake Cookies

Carrot-Cake Cookies



FOR THE FILLING:

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice

FOR THE COOKIES:

1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Makes 18


From Everyday Food, November 2004

Thursday, July 15, 2010

Holy Craft

This weeks new blog is:



This blog was started in January.
Rachel has a really neat blog.

I love this bulletin board she redid.


Check out this serving platter, very cool.


Please go visit Rachel at Holy Craft.

Wednesday, July 14, 2010

Sunshine Award

I would like to thank Laurie from Scene of the Grime for giving me this nice award. I will proudly display it on my blog. I am passing it along to the following blogs.

A Little Bit of Everything

Attempting Creative

Crafts by Amanda

I Love Recipes

Win, Lose, or Blog


3 things about me, well lets see, I know how about things on my bucket list LOL.
1. Go to Scotland and visit the Loch
2. Go to a Drag race at Brainerd, Minn. and camp out in the zoo (the infield camping grounds)
3.  Compete in an Eventing competition

 Thanks again for the award.

Tuesday, July 13, 2010

Tutorial Tuesday 7/13

I got todays tutorials from Budget Wise Blog.


Summer is my favorite time to cook because there are so many fresh herbs readily available. If you've bought them pre-packaged at the grocery store before, you know how expensive they are. I don't have a garden, but I started planting my own herbs last year using what I already had.....(Read More)


Monday, July 12, 2010

Saturday, July 10, 2010

Three-Berry Cobbler

Three-Berry Cobbler

2 cups fresh blueberries

3 cups fresh raspberries
3 cups fresh blackberries
3/4 cup sugar, divided
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, chilled, cut up
1 egg, lightly beaten
1/2 cup milk


1. Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Combine berries, 1/2 cup of the sugar, lemon juice and lemon peel in large bowl; pour into baking dish.


2. Whisk flour, remaining 1/4 cup sugar, baking powder and salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Combine egg and milk; stir into flour mixture until just moistened. Spoon over berries in small mounds.


3. Bake 35 to 40 minutes or until golden brown and juices bubble in center. (If browning too quickly, cover with foil during last 5 to 10 minutes.) Serve warm.

12 servings

Friday, July 9, 2010

Giving a shout out to....



 
Great blog with a lot of ideas.
Stop by a say hello to Michelle.

Thursday, July 8, 2010

A Mama's Two Cents Worth

This weeks new blog is:



This blog was started back in April.
Angela hosts giveaways on her blog.
Her current one is The Mad Monogram Giveaway.


Please go visit Angela at A Mama's Two Cents Worth.

Wednesday, July 7, 2010

Bacon Deviled Eggs

Bacon Deviled Eggs



12 eggs
6 slices bacon
1/4 cup ranch dressing


Directions


Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.


Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.

Tuesday, July 6, 2010

Tutorial Tuesday 7/6

I got todays tutorials from Lemon Tree Creations.


I imagine that I'm not the only person who has developed quite a stash of these over the years. Clear votive holders and a variety of tea light candles are common party favors at weddings, showers and everything in between, so I have plenty of non-matching sets sitting around.....(Read More)



Monday, July 5, 2010

My Top Picks 7/5

I was blog surfing for projects this past week.
After checking out all the cool blogs.
Here are my favorite for this week.




Made by Bridgette at All Things Related.









Made by Missy at Miss Matched and Marvelous.



Made by Stephanie Lynn at Under The Table and Dreaming.



If you are featured here please grab a button.

Sunday, July 4, 2010

Happy 4th of July

Wishing everyone a great 4th of July.


Saturday, July 3, 2010

So-Easy Lemon Bars

So-Easy Lemon Bars


INGREDIENTS



1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar


DIRECTIONS


1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.


2. In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.


3. Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.


High Altitude (3500-6500 ft):
Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.

Thursday, July 1, 2010

Sew Totally Smitten

This weeks new blog is:


sewtotallysmitten.blogspot.com

This blog was started back in March.
Amber has some really neat project on her blog.

Like this Independence Day Door Hanging.




How about this cute Cinderella Top.



Please go visit Amber at Sew Totally Smitten.