Sunday, October 30, 2011
For the Love of the Needle Roll
Here is a picture of a PinKeep that I drew up and made this week. Yesterday was perfect weather for it to sit out in the sun and age. I stitched it on 32 count linen and stuffed with sawdust. These are really fun to make if you haven't ever tried one. The sawdust is a little messy of a job but well worth it. My dad sure gave me a weird look when I went to his shop asking for a container full of sawdust :)
Thursday, October 27, 2011
Saturday, October 22, 2011
Finished Sampler
It's done....a little sampler I've been working on for awhile. It started out as the Sampler Challenge that was being put on by The Samplermakers but I didn't come close to meeting the deadline so continued on and here is how it finished. If anyone has advice on how to take pictures without a glare I would love to hear from you. Linda
Wednesday, October 12, 2011
Crockpot Chicken Enchiladas
I am always looking for a good crockpot receipe. I found this one and tried it out for dinner last night. Good Stuff!!!!!
Crockpot Enchiladas
Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 1 1/2 hours.
enjoy Linda
Crockpot Enchiladas
Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 1 1/2 hours.
enjoy Linda
Sunday, October 9, 2011
Hard to finish
So I finally finished this punch needle pattern by Threads that Bind. I've been working on it for several months. I think I will be looking for another finishing method as I really did not enjoy whipping the edges with DMC. There has to be a better way. If anyone has suggestions, let me know.
Saturday, October 8, 2011
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