Quilts and Peanutbutter Chocolate Recipe!

I finished a group craft challenge…the colors this time around were cobalt blue, brown, avocado and yellow. It’s an ebay Crafter’s group…colors are chosen by the challenge leader and we can make anything we like with any medium.

I picked a modified Bento Box pattern and used from my stash: two yellows, one cobalt, two avocados (the skin and inside) and two browns. I didn’t have enough yellow to make an outer border, so that was bought…as was one yard of yellow flannel for the back. I decided to go with flannel as I’m donating this quilt to the Kids Kottage here in town. All 100% cotton as is the batting. It ended up being 28×44…I had to cut it down a bit because I was running out of the cobalt blue to bind it.

Now onto a WONDERFUL recipe I found in Raley’s Something Extra magazine….Chocolate Peanutbutter Bars. (not sure of the name nor what page it was on as my magazine is at work) Here is what I scribbled down as the recipe ~

Preheat oven to 350F.

Butter an 8×8 pan and crumble 6-7 graham crackers into the bottom of pan. Sprinkle with 1 cup of honey roasted nuts.

In a pan bring to boil 3/4 cup peanutbutter, 6 TBSP butter, and 2/3 cup honey. Cook for 1 minute after boil. Pour over crackers and nuts.

Put in oven for 10 minutes. Take out and pour 1 cup of semi-sweet chocolate chips and peanutbutter chips each over the top of the baked mixture. Let set for a few minutes and smooth out the melted chips.

Stick in frig to let the chocolate and peanutbutter set up. Cut and EAT!

Maple Nut Scones with Pear Butter

I’m going to post some recipes today ~ here is one that was just emailed to me from Raley’s (where I grocery shop) ~ sounds delicious! Dill Pickles and Jam/Jelly recipes will be in another post.

Maple Nut Scones with Pear Butter (from Raley’s Recipe Center)


Pear Butter:
1 large very ripe Bartlett pear, peeled,
cored and mashed
1/4 cup softened butter (no substitutions)
1 tbsp. pure maple syrup

3 cups flour
1/3 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp. imitation maple flavor
1 cup peeled and diced Bartlett pears
1/2 cup chopped pecans
1/2 tbsp. sugar (for topping)

Prep time: 30 minutes
Cook time: 35 minutes total

To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Let stand at room temperature to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.

To prepare scones: Preheat oven to 400°F. Combine dry ingredients except 1/2 tbsp. sugar in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overmix). Stir in buttermilk, maple flavor, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tbsp. sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.

Makes 10 scones.

Nutrition Per Serving: 340 calories, 5 g protein, 20 g total fat (10 g sat., 0 g trans), 38 g carbohydrate, 3 g fiber, 9 g sugar, 40 mg cholesterol, 320 mg sodium, 8 points

Paula Deen’s Christmas Ham for Easter

NOTE: Since I see a lot of people looking up this recipe I thought I’d let you know how it turned out. The ham with the marmalade/mustard rub was EXCELLENT ~ very tasty. BUT ~ personally, I’d leave off the crust. Or at least use a pie crust instead, as the crescent rolls kept sliding off the ham!

I was watching Paula Deen on the Food Network last Christmas and drooling over her CHRISTMAS HAM recipe…only we were invited over to the in-laws for Christmas and I didn’t get to make it! So, guess what I’m making for Easter!?! 🙂

Also will be making scalloped potatoes and from Raley’s Something Extra Spring 2008 magazine, MUSHROOM & ASPARAGUS SALAD.

Another Snowy & Cold March Weekend in Sparks, Nevada

We had another cold weekend ~ it SNOWED on Saturday night. Was inside and noticed an eerie white light from outside…looked out and saw it snowing with accumulation on the ground. Patooie! Windy and cold all weekend. Grrrr.

So, we hit the thrift stores, antique malls, and I cooked and crafted.

FOOD ~ even though I’ve been trying to lose weight (63 pounds so far)…I love to cook, and have been adapting recipes for healthier eating.  Sometimes it works, sometimes it just best to leave the fat in.  LOL!

I picked up the new Spring 2008 Something Extra (Raley’s, Belair, Nob Hill grocery chain) magazine last week and made a shopping list.  If you haven’t ever looked at their free magazine YOU HAVE TO!  OMGosh there are some GREAT recipes in that magazine! 

Page 51 ~ Asparagus Egg Crepes! Made them for breakfast Saturday morning. Yummy!

I made cheese blintzes with fat free ricotta and cottage cheese…topped with blueberries and Yoplait’s fat free lemon yogurt for breakfast on Sunday.  Even my husband liked those.   For dinner last night I made pork-chops (that were marinated in garlic herb), salad, and on page 27 ~ Artichoke, Olive and Garlic Pizza Puff.    Very scrumpious!

Artichoke, Olive and Garlic Pizza Puff ~ pg. 27 Spring 2008 Something Extra

1 sheet puff pastry, thawed
3/4 cup shredded Italian blend cheese
2/3 cup artichoke heart wedges
1/4 cup grape tomatoes, halved
2 tbsp shredded Parmesan
2 tbsp quartered, pitted kalamata olives
1-1/2 tbsp roasted garlic
2 tbsp snipped fresh basil

Preheat oven to 400 degrees. Unfold pastry and place on baking sheet sprayed with PAM; roll or press to make slightly larger. Fold edges in 1/4 inch, then fold again to form an edge. Top with cheese then rest of ingredients except basil. Bake for 20 minutes, let cool, top with basil.

I used low-fat cheese; instead of Parmesan I used low-fat feta; added more tomatoes, artichokes and olives; fresh garlic instead of roasted. And added mushrooms.

Will be making the Mushroom & Asparagus Salad (page 27) for Easter Dinner (along with Paula Deen’s Christmas Ham recipe).

I worked on a hammered wire heart piece. It’s not copper wire as I didn’t want to waste that on my practice pieces. I free formed the heart and spiral, hammered it, then added on a red glass bead and a metal bead from a necklace I bought at the swap meet last week. I soldered it together at the top curve of the heart…my first attempted at soldering. I’m waiting for a book to come in the mail on soldering…can’t wait!

Then I found a necklace I had made a couple of years ago that I didn’t like the green beads in it…took it apart and just used the purple matte 11/0 seed beads and purple bicone Swarovski crystals…then I added a magnetic clasp, which is pretty cool ~ like those! Much easier for my numb ct fingers to handle! I have a silver Celtic Thistle Heart pendent that is the focal of the necklace.


Got my hair cut…it’s an above the shoulders bob. Always let my hair grow out and then two years later…whack it off. LOL!

Sold all the Sugar Easter Eggs. Will have to make more next year.

Picked up a very pretty little silver-plated box (am thinking it’s a pill box ~ round) with a silver Thistle that has a purple crystal as the flower part. Cleaned up right nice!

Made an appointment for my mom, sister, my 8 year old niece & I to have a pedicure & manicure (belated Christmas present)…we’ll have it next Monday when Hannah is on Easter break.