Craftsy BOM - July, August, September, and October

Once again, I'm caught up on the Craftsy Block of the Month class.  This has been a great learning experience for me.  The class is completely free and you can still get in on it.  All of the blocks are illustrated and each one has a video.  The instructor is Amy Gibson.  You can throw a little of your own creativity into the blocks to make them your own.

 July was a study in Dresden:



Craftsy BOM - July

The first Dresden plate was traditional.  Of course I messed it up, but I love the way it turned out.  I was supposed to use the 4 inch template and didn't realize I had used the 4 1/2 inch until I was trying to put the center of the Dresden plate on and it wasn't big enough.  I was going to redo it, but I had used charms from a charm exchange and I loved them.  I don't think the BOM police will get me....

Traditional Dresden Plate Block

 

 

For the modern version of the Dresden, I hand stitched the wheel onto the background.  I hadn't done that for awhile, so it was a challenge nice change of pace.

Modern Dresden Wheel Block

 

August was star month:

Craftsy BOM - August



I'm not a big star fan, but I lived through it.  I struggle through points every time....

Ohio Star Block

I did this one twice.  I hated the colors the first time.  I ripped out the outside points and added the lighter aqua color.  This is much better that the tan star fabric I started with....

 

Double Star Block



September was Drunkard's Path month:

Craftsy BOM - September

The first block was my favorite of this month.  I love working with curves.

Chain Block

The next block was Cleopatra's Puzzle Block.  I thought it was great, until I took a picture of it.  Wow, the bottom is a little wonky.  It's amazing what a picture does for my sewing....ugh.

Cleopatra's Puzzle Block

October is the month of foundation paper piecing...YEAH!

Crafsy BOM - October

The first block was the biggest challenge of the whole year.  I printed the patterns, made sure the scale was right, and went to sewing.  The block was 13" finished.  I went back and measured the templates and found out the scale was for a 12 1/2" FINISHED block, not 12" finished.  UUUGGHH.  I went on the discussion boards and found out that I wasn't the only one frustrated.  I ripped out the four squares and cut them down on the inside so I wouldn't loose my points on the outside.  I still love this block.

Friendship Circle Block

The hardest thing about the last block was that it was the last block.  :^(

Circle of Geese Block

Next month will be the beginning of putting the quilt all together.  I can't wait to finish.  I have learned a lot of cool things about all of the techniquies in the blocks.  Great class!

There are 20 blocks.  You can take a looksy at the others if you want to follow the links below...

Past BOM posts:

April, May, June Blocks



March Blocks

February Blocks

January Blocks

 

 

I've been busy sewing and not blogging, but I plan to post a few more finished projects real soon,

 

 

 

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Sew Many Ways

Pineapple Zucchini Bread

If anything, I can grow zucchini.  We've hardly bought any vegetables this summer because the squash garden runneth over has been a blessing.

This is another one of a series of zucchini recipes that I classify as a winner.  By making a butter to go with the pineapple zucchini bread it's over the top good.



Pineapple Zucchini Bread with pineapple butter

Pineapple Zucchini Bread with Pineapple Butter

3 eggs
2 cups shredded zucchini (I didn't peel it this time)
1 cup vegetable oil
1 20 oz crushed pineapple, divided (1/2 is for the butter) and really, really drained.
2 t. vanilla
3 cups flour
2 cups sugar
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/2 t. cinnamon
3/4 t. ground nutmeg
1 cup chopped pecans

1/2 cup butter, softened (This is for the pineapple butter)

Preheat oven to 350 degrees.  Line bottom of 2 loaf pans with waxed paper and spray pans with cooking spray.

Mix eggs, zucchini, oil, 1/2 of the can of pineapple, and vanilla.  Set aside.

Combine the dry ingredients and add to the egg mixture.  Mix well.

Poor into prepared pans and bake for 60 minutes or until a toothpick comes out clean.

While the bread is baking, mix the other 1/2 of the pineapple with butter.  Refrigerate until ready to use.

Serve the butter on the side with the bread.  It's yummy.




More zucchini recipes to come,  lol

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debbie-debbiedoos

Front Door Makeover

In my wildest dreams, I will replace the front door on my house with a beautiful wood door.  For now, painting it will have to do.  It's amazing what paint and color can do. 

 

 

The before:

White Door..boring

And After:

Green Door...warm and inviting

Picking the paint color was a piece of cake.  Hubby and I took a piece of the green metal roof from the cabin with us to the hardware store and color matched it.  The color is Robinhood Green. 

Just discovered Picmonkey.com

Three coats later and it looks great.  So much more inviting.  We painted both entry doors to the house and the garage door.  Why were all the doors white?  Color on doors, check.

I've been crazy busy trying to catch up my BOM class at Craftsy.com. 



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debbie-debbiedoos

sewmanyways

Bierocks Recipe - a cabbage gardener's friend

Here is the second cabbage recipe in less than a week.  I'm afraid if I don't use it, I'll lose it...

Bierocks

I used to make my own bread dough when I made bierocks until my daughter told me about using Rhodes bread dough.  Now it's a much easier process.  I like to make a lot at once for freezing, so my recipe is large.  It could be cut down if you needed to.

Bierocks the Easy Way

2 pkg Rhodes White Dinner Rolls (3 lb package, 36 rolls)  that's 72 rolls altogether
1 onion
1 head of cabbage (in off season I buy 2 10 oz pkg of angel shredded cabbage)
salt and pepper
olive oil
3 pounds ground beef (I like ground round)

Set the frozen dough out and let it thaw.  The dough should be very cold and almost thawed out when you are ready for it.  Setting out about an hour is about right.

Rolls at the perfect temperature

Shred onion and cabbage.  (I use the food processor).  In a large pan add olive oil, I go twice around the pan with the oil.  (about 2 Tablespoons).  Over medium heat, cook the cabbage and onions until cooked down to about half.  I usually let it cook for 15 to 20 minutes.  Add the ground beef to the cabbage, salt and pepper, and continue cooking until the beef is brown.  Drain if needed.

Cabbage before cooking

Cabbage cooked down

Beef and Cabbage Mixture

You will use two dough balls for each bierock.  Smash the rolls together and roll out on a floured surface.  Roll to about a 5 inch circle.  Put 1/4 cup of ground beef mixture in the middle and pinch the sides up and seal.

Beef on the dough

Edges of dough brought up and pinched

Beef sealed up in dough

Place on greased cookie sheet, seams down.  6 per sheet to allow for rising.  Cover with plastic wrap coated with cooking spray to keep it from sticking to the dough while rising.  Let bierocks rise until doubled in size.  Approximately 30 minutes to 1 hour.

Bierocks placed on the pan seams down

Cover with sprayed plastic wrap for rising

Showing the size difference

Bake at 350 degrees for about 15 minutes until golden brown.  Cool on a wire rack.

Makes 3 dozen bierocks.



I ran out of the hamburger mixture and had enough dough for 2 more, so I made a couple of pepperoni pizza snacks with sauce, cheese, and pepperoni.

 

 



 

I spent the whole afternoon in the kitchen.  I made a delicious sugar free pound cake from a recipe on Pine Creek Style by Nee Cee.  She has great pictures of the steps and she includes a great idea for cool whip.  It's definitely a keeper for my hubby.

 

Just add lemon pudding and blue berries to sugar free cake mix batter



 

 

You can get the recipe over at Pine Creek Style and she says it works with regular cake mix also.

 

I'm going to have to run tomorrow with all of this goodness in my kitchen,

 

 

 

 

 

 

 

 



 

Cole Slaw Anyone?

The cabbage is finally ready in the garden and I'm busy using it up.  In a search for a good Cole slaw recipe, I ran across Todd Wilbur's recipe to "clone the world's best slaw" (KFC Cole Slaw) at Todd Wilbur's Top Secret Recipes.

Here is my modified version.  I took it to my in law's house last night and it was a huge success. 

Cole Slaw like KFC

Cole Slaw

1/2 cup light Miracle Whip
1/3 cup sugar*
1/4 cup milk
1/4 cup butter milk**
2 1/2 T.  lemon juice
1 1/2 T.  white vinegar
1/2 t.  salt
1/8 t.  pepper
1/2 t.  onion powder
1/2 t.  celery seed
1 head of cabbage (about 8 cups)
2 medium carrots

Shred the cabbage and carrots and place in a large mixing bowl.  (I use my Food Processor to shred.) Set aside. 

In a small bowl mix all other ingredients until smooth.

Poor the mix over the cabbage mixture and mix well. 

Cover and refrigerate at least 3 hours till chilled.


* I have made this with Splenda (1/3 cup) and it tastes good.  I like sugar better, but hubby isn't supposed to have sugar.

**A substitute for buttermilk.  1/2 cup milk mixed with 1/2 tablespoon lemon juice.  Let sit 5 minutes, then measure a 1/4 cup.

Cabbage
 

This is the cabbage in my garden today.  I love going out to the garden and cutting a head of cabbage and making a bowl of slaw right away.  Such fresh taste.

This is my gardening buddy, Molly.  She loves to eat what I would normally take to compost.  She is such good company.

Molly eating a squash

Happy Labor Day,

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