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Tuesday, June 30, 2009

Day Four Giveaway

More Elm Creek Quilts is the prize being shown today. This is a beautiful book by Jennifer Chiaverini.

Jennifer has written some great novels and if you have not read them I recommend you get one this summer. This is one of her pattern books and I thought you might like to have a chance to win it....So.....

Today you will need to leave your favorite recipe on the comment form!!! How fun is that? Everyone will be able to have some new recipes to enjoy this summer.

Make sure you read "Giveaway Rules" so you know how to win!!

Smiles,

Kelly




19 comments:

Sue Stubbings said...

Ok I have a really quick and easy dessert - It is in metric (Australia has been using metric for over 20years)and I don't know how to change it
Apple Berry Crumble
1 800g tin pie apple or you could cook your own 6 granny smith apples
2 cups of mixed berries - strawberries, blueberries, rasberries, what ever you have on hand or go buy the frozen ones
Mix these together in a casserole dish
Mix together half cup brown sugar, 1 teaspoon baking powder,half cup rolled oats and 150g plain four rub in 100g chilled diced butter - this is the crumble top
When the mixture resembles rough breadcrumbs top the apple and berry mixture and cook for 20 minutes in a 200 degree celsius oven. It is cooked when it is golden brown and bubbly. Serve warm with double cream, hot custard or icecream.

Lindsey said...

Gosh that looks good...I've never read any of her books...looks fun.

Anya said...

OK, here's a link to a fun recipe that I made a few months ago for a Cinco de Mayo party that my son's Spanish class had. It was a hit! Thanks for the chance.

http://foodlibrarian.blogspot.com/2009/03/broken-glass-jello.html

Anita in Florida said...

Here's an easy receipe...

Pasilli Pasta (Peas and Pasta)
1 large onion
clove of garlic
parsley
oil
butter
can peas

Saute the onion and garlic in oil...add the butter.
Add peas and simmer.

Cook spaghetti or whataever pasta you like. Add to pan with peas. Sprinkle with parsley. Serve with grated cheese............mmm mmm good!

SewCalGal said...

This book looks very interesting. Thanks for sharing insight about it, plus holding this fun give-away. I'm sure whom ever wins this book will certainly enjoy it. I know I would.

SewCalGal
www.sewcalgal.blogspot.com
SewCalGal (@) live.com

Anonymous said...

Here is a quick, easy and delicious recipe that my aunt gave me. Enjoy!
Barbeque Rice and Beans
1 small chopped onion
1 small diced green pepper
1 T vegetable oil
1 15 1/4 oz can kidney beans
1 1/2 cups water
1/2 cup barbeque sauce
1/4 t garlic powder
1 cube beef bouillon
1 1/2 cups Minute Rice
Saute onion and pepper in hot oil until tender but not brown.
Stir in beans, water, barbeque sauce, bouillon cube and garlic powder.
Bring to a boil.
Stir in rice, cover and remove from heat.
Let stand for 5 minutes. Stir and serve.

Jeanne said...

One of my favorite bars is made in the microwave.
We call them El Cruncho Bars.
In a large, glass bowl, microwave 1 cup chocolate chips and one stick of margarine for two minutes on high. Stir well and add a 10 oz. bag of miniature marshmallows and 1 cup of peanut butter.
Mike on high another two minutes. Stir well again.
Add 4 cups of Rice Krispies and mix well. Spread into a 9 x 13" pan. Press down with the back of a wooden spoon. I like to keep them in the refrigerator, but it's not necessary. They freeze very well.

Jeannette said...

Favourite recipe of all time, is really bad for you but here it goes.
300mls of cream brought to very hot but not boiling and then add 300gms of dark chocolate. Stir until well mixed and there are no lumps and serve warm over chocolate brownie and icecream. Can you all taste it !!!!!!
This is great served for a dinner party or special occasion with chopped almonds sprinkled over it

Angie said...

One of our favorite Salads.

BROCCOLI SALAD

1 cup or more of Broccoli heads, cut into tiny florets. Steam slightly.
1/2 to 1 cup of dark raisins
1/2 cup of chopped red onion (or white)
1/2 cup of chopped celery
1/2 cup of sunflower seeds (unsalted)
1 cup of mayonnaise
1/ to 1/2 cup of sugar
3 tablespoons of wine vinegar
5 to 10 slices of bacon cut into 1" pieces fried crisp.

In a large bowl, combine broccoli, raisins, onion and sunflower seeds. In another small bowl combine mayonnaise, sugar and vinegar. Pour over broccoli, toss to coat. Refrigerate for 2 hours.
Just before serving sprinkle on bacon and toss. If bacon is cooked ahead of time, warm it in the microwave.

Bacon really makes this dish, so don't be stingy! I also like to put some halved cherry tomato around over the salad for added color.

~Angie

Happy Cottage Quilter said...

Yum, recipes! I have a veggie recipe that your boys will surely love.

Carrot casserole
2 lbs carrots, sliced. Cook until tender, drain.
Melt 1 stick margarine or butter together with 8 oz velveeta cheese. Mix in carrots and stir well. Place in casserole dish and top with corn flakes. Bake 30 mins at 350 degrees.

Try it, and your boys will never say, I don't want to eat my carrots :-)

Jackie said...

Here is a link to one of my favorite recipes that I posted on RecipeZaar: http://www.recipezaar.com/Herb-Crusted-Potatoes-243136
Healthy and tasty!

Cbar said...

Here is the best salad dressing/sandwich spread I've ever tasted.

1 cup real mayo
Chili Sauce - 1/4 cup (sold in small bottle)
Sweet Relish 1/8 cup------Blend.-----

For salads, sandwiches, condiment, or sauce.

free indeed said...

BLT Salad

1 lb. bacon
3/4 C. mayonaise
1/4 C. milk
1 tsp. garlic powder
1/8 tsp. black pepper
salt to taste (I didn't use any--bacon was salty enough)
1 head romaine lettuce, rinsed, dried & shredded
2 large tomatoes, chopped
2 C. seasoned croutons

Brown & crumble bacon & set aside.
Blend mayo, milk, garlic powder & pepper. Season with salt.
Place lettuce in a large salad bowl.
Layer tomatoes, crumbled bacon & croutons over lettuce.
Toss with dressing & serve immediately.

Makes 6 servings.

Moneik said...

My favorite recipe is for Chocolate cherry cake

1 package devil's food or chocolate cake mix (and ingredients on regular recipe)
1 can cherry pie filling
1 bowl Cool Whip

Preparation:
Preheat oven to 350 degrees F. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. In large bowl, combine cake mix, cherry pie filling, and other ingredients, minus the liquids. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. Add Cool Whip on top as frosting.

Stitched With Prayer said...

Wow, I have read every one of Jennifer Chiaverini's books and love them. Especially because you don't have to read them in any particular order except it is helpful to read "The Quilters Apprentice" first. Just ties everyting together for you. Okay, favorite recipe...hmmm...so many. Okay, it has to be:
No Bake Easy Cheesecake
Prep time is about 10 minutes (really!!)
8 oz Cream Cheese
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
9 inch graham cracker crust

In a medium bowl, beat cream cheese until fluffy. Blend in sweetened condensed milk, lemon juice and vanilla. Pour into 9" graham cracker crust and refrigerate for 4 hours. Top with fruit topping of your choice **we like bluberry and strawberry the best but cherry is wonderful too. I also love it just plain.
Cut, serve and enjoy.

Susan said...

A lot of my favorites are posted on my blog, but here's one that I haven't posted...

Cream Cheese Salsa Dip

8 oz. pkg. cream cheese, softened
1 cup salsa (I use hot)
8 oz. shredded Mexican cheese

With an electric mixer, beat the cream cheese and salsa together until well combined. Mix in shredded cheese. Chill. Serve with tortilla chips.

Jean said...

Bars
1 cup Bisquick Heart Smart® mix
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart® mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat-free egg product
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
1. Heat oven to 350ºF. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
2. Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
3. Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
4. In small bowl, mix glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 3 rows.

Stitched With Prayer said...

I apologize, I left my email off my "Easy No Bake Cheesecake" post...its teenietaters@msn.com

Rafael's Mum said...

another fun one, and another one with some work.... I haven't got the recipe anymore but I can remember it. It is one of my favourites because it is a decent meal, my kids will eat it and it's quick!

Cumin rice with eggribbons.

first put a little pan on with stock (water/stockcube is fine).

then take a frying pan, heat up a little oil and fry up some finely cut onions. When the onions glaze over, a teaspoon full of wole cuminseeds are added. Fry over a high heat for about 30-40 secs to a minute, then turn heat down. It will smell lovely! Take some paella rice (has to be paella no other rice) and put in how much you normally would for the amount of people you cook for) (I love to be precise... ahum...) and make sure the rice is coated in the oil. Add the stock (carefull, as the oil is hot it will splatter like mad but that will die down quickly)and slowly bring back to the boil. When the stock boils, turn down the heat again and simmer. Stir once then leave. The stock will reduce until there is no liquid left (this will take a while). When the liquid is gone, taste the rice, if it is too hard, it has gone too quickly and you have to add water or stock again to cook the rice some more.

Whilst the rice is cooking, cut up small some sundried tomatoes and whatever you have knocking about (green herbs, or dried green herbs), mix that up, add eggs - beaten -. again how many eggs for how many persons. I use an egg per person roughly. add the beaten eggs to the tomatoes and herbs and mix. add pepper and/or salt if you want (I leave it out so people can add their own). Put mixture in the pan and slowly cook (like a thin omeletter, which it is..), when the bottom is cooked, put the pan under a grill to cook the top.

All this should take you no more time than the rice needs to reduce.

Take the egg omelette, let cool a bit and cut into ribbons.

When the rice is ready, mix the egg ribbons in and Voila, very quick meal!

Honestly, it sounds like a lot of work but it is super quick AND tasty.

Hope you like it if you try it.

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