Rose Prairie Quilts and Farm

First what's up for the year... And whats up on the wall is the Snowman quilt I thought I lost. For over 3 years I did not know where this quilt was and I looked everywhere. At least I thought so until one day I was out in the garage rummaging for something and at the bottom of a box with old kitchen stuff there it was. Had it quilted a few months ago and had plans to get the binding on in time for Christmas but that never did happen. Decided to go with a solid  indigo, something I have a lots of. Only took a half of yard thou, I make 2 1/4" strips for my binding. I like binding more on the thinner side. Got a start on it this  evening after dinner, which by the way was pretty good. Tried out a new  recipe I saw on a YouTube channel. It's called Pizza Casserole It's a low carb friendly and very tasty plus "the Man of the Place" liked it also, which is good. Some of the recipes I try out he doesn't care for

Santa is coming tonight, you been good? I tried and that is all one can do. Somehow I deleted my last post about Trisha Yearwood's Angel Biscuits so I'll go ahead and give the link to the recipe instead of adding it here. Angel Biscuits Since this Christmas weekend it's just "The Man of The Place" and I, he asked if I would go ahead and make what he would like to eat all weekend. Went ahead and cooked him a ham with all the sides he likes and the one side I just love. For years I would buy Red Cabbage in a jar at the store because I did not have the recipe my great-grandma had that she would make for our Christmas Eve dinner. I researched various recipes and here is the one I have found that is my favorite so far. READY IN: 1hr 10mins SERVES: 8 INGREDIENTS  1 medium red cabbage 1⁄2 cup vinegar 1⁄4 cup water 1⁄4 cup sugar 1⁄2 teaspoon salt 1⁄2 cup red currant jelly  (Hard to find and I read grape jelly is a good

The past couple of days I have been spending time at Mom because her CHF is acting up and she wasn't feeling very good. We would sit and crochet while talking, which was hard for her yesterday because she get breathless just talking sometimes. I was able to finish my sister's slippers and they feel good on. I am definitively going to have to make myself a pair. Before I go and buy some yarn, need to check out the stash and see if there is some soft yarn like the stuff I used for my sister, That yarn was from Hobby Lobby "I Love This Yarn" but not sure if there is any here. Hope so, really would like to use up my stash Speaking of which I'm doing that with this pair I just started for my youngest daughter who is a OSU grad (orange and black) and still lives in Stillwater (my future quilter). Had to change pattern because this yarn is lighter weight and the pattern used on my sister's slipper just wasn't working out, turning out smaller

I have had an abundant of zucchini this year So I've been looking up recipes that are made with zucchini. I have a great bread recipe that is in the Better Homes and Gardens cookbook that I have had for over 30 years. But I needed more recipes so off to the internet to find some and I came across a few good ones. http://www.simplyrecipes.com/recipes/zucchini_muffins/ I made these for the retreat and they were a big hit. And last week for the 30's I made these cookies. Which again were big hits. http://www.cookingclassy.com/2014/07/zucchini-cookies-cream-cheese-frosting/ http://www.chef-in-training.com/2015/07/chocolate-zucchini-cookies/ One thing thou is I'm a very messy cook. I will need to find more recipes cause I have a pile of them waiting for me when I get back. Hope you enjoy these.

It's getting to be that time of year when I have just a few sweet potatoes left from last years harvest. I was trying to get creative and make something different that I haven't done with the sweet potatoes already. When surfing the Internet, I came across a recipe for an impossible mini pumpkin pies. I thought to myself why not use sweet potatoes, I've done it before for pumpkin pie recipes. So I thought okay I'm going to make little mini impossible sweet potato pies.  They turned out yummy.  So here is the recipe from Betty Crocker website I used with my adaptation, to make it a sweet potato pies. Mini Impossible Sweet Potato Pies 1 1/4 cup mash sweet potato 1/2  cup Original Bisquick®  or baking mix 1/2  cup sugar 3/4  cup evaporated milk (I used milk) 1 1/2  tsp pumpkin pie spice 1 tsp vanilla 2  eggs 1  cup frozen (thawed) whipped topping, if desired Top with brown sugar and chopped pecans Heat oven to 375°F. Spray 12 re

I have had an abundance of vegetables this years so I have been doing a lot of canning, freezing and drying of my bounty. But in addition to that I have been busy surfing the web looking for new recipes to try. Most have been very good but every now and then I've made one that is just awful no matter what I change.  This recipe I questioned but I was looking for one that I could use up some of the last of the zucchini. I've made bread, muffins, casseroles, baked it, fried it, steamed and saute. But I hadn't tried a soup that was mainly zucchini and not just the side veggie. What also peaked my interest was that it also used pears. Heaven knows I have a ton (ok just 165 lbs) of them at the moment waiting to be put up. Found this recipe at the Food Network website. I can find some really good ones at that site, one of the many I visit. Here is the page for you who can access it http://www.foodnetwork.com/recipes/40-a-day/pear-and-zucchini-soup-recipe/index.htm

I had made sauerkraut last week and have meant to post this for a friend of mine, Linda G. This recipe is an  adaptation from one on About.com Here is some of the info they gave gave that I thought was pretty interesting. Sauerkraut came to Europe via Asia, where people have been pickling cabbage for thousands of years. Because of its high vitamin C content, it was very useful in preventing scurvy and keeping people healthy throughout the winter months when no fresh food was available. To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria. You will need between a 0.6% and 2% salt concentration, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage. Makes 1 quart Ingredients: 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage 1-2 tsp. un-iodized or pickling salt 1 c. filtered water mixed with 1 tsp. salt Prepara

When I was young we would have rice a lot. While growing up in Sacramento California there were rice paddies all over the Sacramento Valley and I don't know if that had anything to do with the fact that we ate a lot of rice or not.  Back then we ate white rice but since I've been on my my own I have eaten rice in its more natural state, brown rice. When I was little we would have a bowl of rice with milk, sugar and cinnamon, which I considered this to be of my most favorite comfort foods. I also eat rice often in place of noodles. I will have rice as the base with the main dish on top. But the recipe I want to share with you today is my basic comfort food   that is just a bowl of hot rice with milk, sugar and cinnamon. I now use like I said brown rice, and in place of white sugar I use raw sugar or honey. you can use any other type of sweetener that you like and a generous amount of cinnamon. If you are wanting more rice recipe go to Judy's for What&