Falling for Fabrics one pack at a time

There was a post on design mom about charm packs that I investigated and what I found, I loved. They are pre-cut pack of matching assorted fabrics.

Here are some of the fabrics I'm lovin'.
This is Daisy Chain from Amy Butler.


There are a bunch of great packs by Moda. Here are some fun ones.



And then there's other great pieces from noted printers like Michael Miller:




and Alexander Henry.

I adore this owl print. I'm thinking Owl for the next nursery decor. Wouldn't this be a fantastic base?

I'm loving this new-found world.

Mini Greek Meatballs

The cookbook calls these Mini Greek Meatballs, but I think mine are not-quite-mini Greek Meatballs. I use a plastic tablespoon to scoop up just enough meat to make each meatball, and I get 24 meatballs from a pound of ground beef, not 40 like the recipe says. I'm also cooking mine quite a lot longer. If you like Greek flavors, be open minded about the cooking mess, and give the meatballs a try.

Looks are a bit deceiving in this photo, but each of my meatballs is about 1 1/2 tablespoons of meat. If you'd like them a bit smaller, the recipe says to make each meatball about a tablespoon.

Mini Greek Meatballs
(Makes about 24 small meatballs, recipe adapted slightly from The South Beach Diet Quick and Easy Cookbook.)

1 pound lean ground beef (I use ground beef with less than 10% fat)
1/2 small onion, minced
1/2 cup very finely crumbled feta cheese (measure after crumbling finely with a fork)
2 cloves garlic, minced (I used 2 tsp. minced garlic from a jar)
1 large egg
1 T extra virgin olive oil, plus more for baking dish
1 T dried Greek oregano
4 tsp. red wine vinegar
1/4 tsp. salt (optional, I used a tiny bit of Vege-Sal)
1/4 tsp. fresh ground black pepper
1 tsp. Greek seasoning (optional, I used Penzeys)

Preheat oven to 400. Use a food processor to chop the onion very finely, then drain if it seems like there is a lot of liquid. (In the photo I used red onion, but any onion will work.)

Combine all ingredients in a bowl, then use your hands to mix ingredients.

Lightly oil a 9 X 13 baking dish. Shape meat into 1 tablespoon size meatballs and place on baking sheet. Bake 20 minutes, after which time you will see some liquid oozing out. Turn meatballs and bake 10 more minutes. Turn again, and bakd 5-10 more minutes, until meatballs are well-browned and cooked through.

I do want to warn you that the meatballs look like a mess for about 2/3 of the time they're cooking because some of the cheese and vinegar oozes out during the cooking process. If you're patient and keep browning them, all those things nicely carmelize and the finished meatballs are delicious.

Meatballs are delicious served with tzatziki sauce.

Easy Ravioli Bake

This is a great, easy dinner for a weeknight off of the Kraft website.

Ravioli Bake

1 jar Spaghetti sauce (any flavor)

1 can diced tomatoes undrained

1 10 oz can beef broth

1/4 C zesty Italian dressing

2 9oz pkgs fresh ravioli (in refrigerator section)

1 C shredded mozzarella

1-Preheat the oven to 375

2-combine sauce, tomatoes, broth and dressing in a 9x13 baking dish

3-add ravioli and mix lightly

4-Cover with foil and bake 50 minutes

5-Remove foil, sprinkle with cheese, let stand 5 minutes

Serve and enjoy!

Easy White Chicken Enchiladas

Easy White Chicken Enchiladas from Allrecipes

INGREDIENTS

• 1/2 pound cream cheese, softened
• 1 cup sour cream
• 1 cup green salsa
• 4 (6 ounce) packages seasoned cooked chicken cubes
• 2 cups shredded Mexican-style cheese blend
• 3 cups white cheese sauce, or queso dip
• 12 (8 inch) flour tortillas

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 enchiladas.

1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 9x13-inch glass baking dish with cooking spray.
2. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
3. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, sometimes a larger baking dish works better. Enjoy!

White Bread

White Bread by Christie Mabey

½ C warm water
2 T yeast
1 T sugar
In a small bowl, soften yeast by sprinkling yeast into half cup warm water intermingled with sugar sprinkles. Stir and set aside to grow (5 minutes).

2 C flour 3 ½ C hot tap water
½ C dry milk (optional) ¼ C oil
1 T salt ¼ C honey
½ C brown sugar 6-7 C flour

In a mixing bowl stir together 2 C flour, dry milk, salt, and brown sugar. Mix in hot water, oil and honey. Add in yeast. Mix in 5 C of flour one cup at a time, then add additional flour by the ½ of a cup until dough leaves sides of bowl and comes to a ball. Remove dough from bowl and put in a teaspoon of oil in bottom of bowl. Roll dough ball in oil and cover with a cloth, let rise for about 1 hour, or until double in bulk. Punch down and form into loaves (4 standard loaves, 36 large cinnamon rolls). Rise a second time for 30 min. and bake at 350 for 30 minutes. Turn out of pans, cool.

Whole Wheat Bread

Whole Wheat Bread by Christie Mabey

This bread requires an electric mixer that has a dough hook.

In a mixing bowl jog together:
4 C warm water
3 C whole-wheat flour
1 T salt

Add and mix until smooth:
1/3 C oil
1/3 C honey
2 T SAF yeast
2 T dough enhancer

Add remaining flour one cup at a time until dough pulls away from the sides of the bowl and forms a ball (from 6-7 C whole wheat flour). Knead for 12 minutes. Form into loaves (3-4 standard loaf pans). Let rise until double in bulk (about 30 minutes). Bake at 350 for 30-35 minutes. Turn out of pan to cool. Enjoy!

Bean Soups

Huber Bean Soup

2 Qt cold water
1 Qt chicken broth
½ t pepper
1 meaty ham hock
6 oz. diced ham
2 t. salt
1-28 oz. can whole peeled tomatoes
2 C. onion
2 C. celery
2 garlic cloves, minced
Dash of Tabasco (optional)
1.5 lb. bean mix (beans, lentils, barley and rice)



Glend’s Bean Soup

1 Lb. dry beans (black)
1 ¾ lb Ham hock
1 onion, sliced
1carrot, quartered
2 stalks celery, quartered
1 Bay leaf
2 whole cloves
1 clove garlic, minced
couple drops Tabasco
1 ½ t salt
1 T vinegar
lemon, thinly sliced
sour cream
chopped parsley

Soak beans overnight in 2 qt. water.
Add more water, ham hock, onion, carrot, celery, bay leaf, cloves, garlic and tobasco.
Simmer until beans are tender (couple of hours).
Take out ham and cut off meat.
Puree beans and veggies in blender.
Put meat, salt and vinegar back into soup blend and heat until boiling.
Serve hot.

Mexican Corn on the Cob

Allison’s Mexican Corn on the Cob

Boil corn for 8 minutes with lime (cut in ½).
Broil for 6-8 min, baste with melted butter every 2 to 3 minutes until golden brown.
Squeeze lime over corn.
Baste with sour cream/milk mixture. About 3 T sour cream to a squirt of milk.
Sprinkle with chili powder (1 t) and salt (1 ½ t).
Sprinkle with Parmesan cheese or Mexican cheese.

Makes about 6 ears of corn.

Heidi's Bagels

Heidi’s Best-Ever Bagels

2 C warm water
2 T honey
1 T yeast
2 t salt
5 C all purpose flour
1 egg white
desired bagel toppings (cinnamon sugar, asiago cheese, salt, poppy seeds, etc.)

Let yeast melt into warm water and bubble (5-10 minutes). Add honey, salt and flour. Mix on high for 5 minutes. Auto knead in bread mixer for 10-12 minutes. Dough should be heavier than regular bread dough. Let rest and rise until double (45-60 minutes).

Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create hole and twirl dough around finger until you have bagel shape. Let rest on lightly floured surface for 10+ minutes. Meanwhile, bring large pot of water to boil. Add 3 T sugar. Place bagels in boiling water for 1 minute, flipping once.

Place on large cookie sheet with parchment paper covered with ground cornmeal. Preheat oven to 400. Brush bagels with whipped egg white. Sprinkle toppings immediately onto wet tops of dough.

Bake at 400 F for 20 minutes, or until golden.
Yields about a dozen large bagels. I often double the recipe and have a stash to put in the freezer for quick morning grabs.

Santa Fe Wraps

Santa Fe Grilled Chicken Salad Wraps from Lori

4 C torn romaine lettuce
1 pkg. (6 oz.) Grilled Southwestern Seasoned Chicken Breasts Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
½ C Mexican Style Shredded Cheese
¼ C Ranch Dressing
¼ C Chunky Salsa
8 Flour Tortillas

Toss lettuce, chicken, tomatoes and corn in large bowl; sprinkle with cheese.
Combine dressing and salsa. Pour over lettuce mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Makes 4 servings, 2 wraps each.

Greek Ham Wraps

Nelsons Greek Ham Wraps

6 T mayo
2 T minced fresh basil or 2 t dried basil
6 flour tortillas (8 inch)
6 lettuce leaves
3 C juilienned fully cooked ham (1 ½ pounds)
1 can (4 ½ ounces) sliced ripe olives, drained
6 T crumbled feta cheese
6 green onions, chopped

Additional green onions, optional
1 C water, optional

In a small bowl, combine the mayo and basil; spread over each tortilla. Top with lettuce, ham, olives, feta cheese and chopped onions; roll up.

Can use additional green onion tops softened one minute in boiling water to tie around wraps.

Makes 6 servings.

Broccoli Slaw

Simper Broccoli Slaw

Chop 1 bag broccoli slaw
Add some chicken chunks
Green onion
Radishes
1 T cashews or 1 T slivered almonds
1 T rice noodles (crisp asian noodles, not chow mein)
Combine and dress with Paul Newman’s light soy ginger

Yum!

Very Berry Pie

Nordfelt Christmas Crepe Recipe

Nordfelt Crepe Recipe

1 C milk
1 C flour
½ C water
4 eggs
½ C melted butter
1 pinch salt
1 T sugar

Mix all ingredients in processor/blender until smooth. Refrigerate for at least 30 minutes.
Heat pan until medium.
Pour ¼ C batter on skillet.
Cook for a minute or two and turn over.

Makes 10 crepes.

Mandy's Cinnamon Pull-Aparts aka Monkey Bread

Mandy’s Cinnamon Pull-Aparts
Aka Monkey Bread

Spray/butter a bundt
Sprinkle bottom with cinnamon
Add 15 or so frozen rolls
Dice and sprinkle 1 cube of butter over the rolls
Sprinkle ¾ - 1 cup brown sugar
Sprinkle small package of butterscotch pudding (the bake and serve pudding)
Top with 1 teaspoon cinnamon
Cover and rise over night
Bake for 30 minutes at 350.

Can add pecans or almond pieces if desired.

Note: This was a tradition at every sleep-over. Mom would make this the night of party and then we’d have it for breakfast the next day.

Glenda's No-Bake Cheesecake

Glenda’s Cheesecake (no-bake)

Ingredients:

2 ½ C Flour
1 ¼ C margarine or butter, softened
2/3 C Brown Sugar 1st (bottom) and 4th (top) layers
2/3 C chopped nuts, we use walnuts

12 oz Cream cheese, softened
1 C powdered sugar
2 pkg. Dream Whip (found by the jello/ 2nd layer, on top of crumb crust pudding mixes)
Milk (amounts according to Dream whip pkg.)
Vanilla (amounts as Dream whip pkg. instructs)

1 Danish Dessert (also by the jello and we
use strawberry, but raspberry 3rd layer, on cream cheese filling
is also yummy.)
1 pkg. frozen berries (matching the flavor
of your Danish dessert)



Directions:

Cream brown sugar and margarine. Add flour and nuts. Press into a 9x13 pan and bake 12-15 minutes at 350. Take out of oven and cool. When cool enough to handle, crumble the baked mixture. Leave ½ of mix in pan and save ½ in a bowl for later.

Cream powdered sugar and cream cheese. Prepare 2 pkgs of dream whip as listed on the box. Combine together and spread over crumbles in the pan. Place in freezer.

Prepare Danish Dessert as instructed on the package using mix and similar frozen berries. Spread cooled Danish Dessert over the cream cheese mixture. Sprinkle saved crumbs on top and chill.

Hints: I usually just use 16 oz. of cream cheese for filling. This dessert is hard to maintain. Meaning, it needs more than refrigeration but if placed in the freezer, the Danish dessert part becomes icy and hard to eat. So, I usually make the Danish part close to serving time and try to avoid freezing it before serving. If you have to freeze it, you can always microwave it for a few seconds at 50% of the power level.

Sorry this is all so complicated. It’s actually not as hard as it’s sounding and it’s definitely worth it!

Almond Chocolate Cake

ALMOND CHOCOLATE CAKE Serves: 8

Cake
8 1/2 Ozs Bittersweet Chocolate, finely chopped
6 lg eggs, at room temperature, separated
2/3 C sugar
1/3 C sifted unbleached Flour
1 1/4 C Almond Flour
9 T unsalted butter

Ganache Icing
5 ozs bittersweet chocolate, finely chopped
1/2 C heavy cream

Making the Cake
1. Preheat the oven to 350 degrees and lightly butter the bottom (but not the sides) of a 9x2 inch round cake pan. Then, line the bottom of the pan with a round parchment or waxed paper.
2. Melt the chocolate, stirring occasionally, in a double boiler over hot (not simmering) water. Remove from heat.
3. Whisk the yolks and sugar in a large bowl until pale yellow and thick, about one minute. Whisk in the melted chocolate.
4. Using a stand mixer or electric mixer on medium-high speed, whip the whites until stiff. In 3 additions, fold the whites into the chocolate mixture, leaving a few wisps of whites visible.
5. Sift the flour and fold in. In 3 additions, fold in the almond flour. Transfer 1 cup of the batter to a bowl, add the butter, and fold just until combined. Add to the batter and fold until completely incorporated.
6. Pour into pan and smooth the top. Bake until the sides of the cake have risen but the CENTER LOOJKS SLIGHTLY UNDERDONE, about 20 minutes.
7. Cool for 30 minutes on a wire rack. Run a sharp knife around the edge of the pan to release the warm cake. Place a baking sheet over the cake, invert together with the pan, and rap the sheet on a work surface to unmold the cake.. Place a wire rack on the cake and invert to turn the cake right side up. Cool completely (the center may fall slightly.)
8. Slide an 8-inch cardboard cake round or tart pan bottom under the cake and transfer to a wire rack on a rimmed baking sheet.

Making the Ganache:
1. Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat and add the chopped chocolate. Let stand 1 minute. Whisk well until smooth.
2. Pour the ganache on top of the cake, smoothing the icing over the top and sides with a spatula.
3. Refrigerate until the glaze is set, about 30 minutes. (The cake can be prepared up to a day ahead, covered with a cake dome.)
4. Remove from the refrigerator about 30 minutes before serving.

Earl Grey Chocolate Tart

EARL GREY CHOCOLATE TART

Pastry dough
This is a delicious, easy to make dough. But if you would rather you could use Pillsbury ready made dough.

5 tablespoons unsalted butter, at room temperature
1/4 cup confectioner's sugar
2 tablespoons almond flour (you can purchase almond flour at some grocery stores. If you can't find it, just grind whole blanched almonds in a coffee grinder or food processor.)
1 large egg yolk, at room temperature
pinch of salt
1 cup cake flour

1. In a mixer, beat the butter, confectioner's sugar, almond flour and the egg yolk on medium speed until just mixed.

2. Slowly add the flour, at low speed, until the dough begins to clump together (you made need more or less flour).

3. Remove the dough from the mixing bowl a press into a thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

4. Place the dough on a lightly floured surface and begin to roll it out until it is about 1/8 inch thick and about 12 inches in diameter. Loosely roll the dough around a rolling pin and place it into a 9 1/4 inch round tart pan. (We used a springform pan.) Make sure you press the dough into the corners. Pierce the bottom with a fork several times. Cover with plastic wrap and refrigerate for at least 30 minutes. (We left the sides of the tart ragged, we liked the informal look - and besides it was easier!)

5. Preheat the oven to 350 degrees. Remove the plastic wrap from the dough and bake until lightly browned, about 15 minutes. Cool completely in the pan.

Filling

1 1/2 cups heavy cream
1/4 cup Earl Grey tea leaves (I use decaffeinated)
12 ounces bittersweet chocolate, finely chopped (use Callebaut/Ghiradelli-high end)
3 tablespoons honey
3 tablespoons unsalted butter

1. In a medium sauce pan over medium heat, bring the cream to a simmer. Remove the pan from the heat and add the tea. Let stand for 3 minutes. Strain the cream into a bowl. Try to allow time for as much cream as possible to drip through but do not press the tea. This will result in a bitter tasting filling. Return the cream to the sauce pan and reheat to a simmer.

2. Place the finely chopped chocolate into a medium bowl. Pour the simmering cream over the chocolate and let stand for about 3 minutes. Whisk until smooth. Whisk in the honey and the butter. Pour the mixture into the tart shell and refrigerate until the filling sets, about 1 hour.

3. Serve chilled. If you like you can add vanilla ice cream, or fresh whipped cream.

Garlic Roll Bundt

Tennisa’s Garlic Rolls

Spray/butter a bundt pan.
Sprinkle garlic salt and grated parmesan cheese over the bottom and sides.
Add around 15 frozen Rhodes rolls or equivalent.
Dice a cube of butter and sprinkle the bits over and in between the rolls.
Sprinkle more garlic salt, Italian seasoning and parm cheese.
Cover with plastic wrap to keep moisture in and let rise 8-10 hours.
Cook 30 minutes at 350 F.

Tips: I don’t use the whole cube of butter, more like ¾ of the cube. If it raises too quickly, put the pan in the frig until time to bake off.

Simperly Perfect Punch

Simperly Perfect Punch

6 oz frozen orange concentrate
6 oz frozen lemonade concentrate
11/2 C Sugar (I only use 1 C sugar)
1 t vanilla extract
1 t almond extract
10-12 C water

Raspberry Cream Cheese Chocoalte Pie

Chocolate Cream Cheese Raspberry Pie

This recipe came from a friend who has the uncanny ability to throw things together and create sheer delicisiousness. Thanks to Brandy.

Topping:
1 pkg. frozen raspberries
2 c. whipping cream (prepared, I use fresh, homemade whipped cream)

Filling:
1-8 oz. cream cheese
1/2 c. sugar
1 egg
I like to double this.

Crust:
1 pkg crushed graham crackers
15 chocolate stuffed oreos
1 stick butter

Directions:
Use crackers, oreos and butter to make a crust in a pie tin. Freeze solid.
Combine filling ingredients pour over crust and refrigerate to set up.
Top with raspberries stirred into fresh whipping cream (prepare this right before serving).

Best dessert ever!

Roasted Carrots with Agave-Balsamic Glaze

Haven't tried it, but it looks fantastic.

I used to buy "baby" carrots, but in recent years I've come to prefer whole carrots, especially if they're sweet organic carrots. I cut the smaller ends of the carrots on the diagonal, and halved the larger ends vertically before cutting them on the diagonal. You want pieces that are the same thickness.

While the oven preheats, brush the carrots with the agave-balsamic mixture. I sprayed the pan with olive oil to keep the glaze from sticking.

After 20 minutes I turned the carrots and brushed on a bit more of the agave-balsamic mixture. I turned them again after ten minutes, then cooked ten minutes more for a total cooking time of almost 40 minutes. Watch them carefully the last 10 minutes.

Roasted Carrots with Agave-Balsamic Glaze
(Makes 4 servings, recipe created by Kalyn with inspiration from Susan's honeyed carrots)

1 lb. carrots peeled and cut into diagonal pieces the same thickness (One pound is about 8 medium carrots. You can also use "baby" carrots, but I think whole carrots have more flavor.)
1 1/2 T balsamic vinegar
1 1/2 T Agave Nectar
olive oil for spraying roasting pan (or use non-stick spray)
salt and fresh ground black pepper to taste

Preheat oven to 425F/220C. Peel carrots and cut off ends. If carrots are thin, cut into same-size diagonal slices. If carrots have a thicker end, cut off thick part and cut it vertically, then cut into diagonal slices. Carrot slices should be close to the same thickness.

Mix balsamic vinegar and agave nectar with a small whisk. Spray flat roasting pan with olive oil or non-stick spray, then arrange carrots in a single layer. Use a pastry brush to brush about 2/3 the agave-balsamic mixture on the carrots.

Roast carrots about 20 minutes, then use a metal turner to turn them and brush with remaining agave-balsamic mixture. Roast ten minutes more, then turn again and check for doneness. Continue to roast until carrots are fork-tender and lightly browned, not quite ten minutes more for me in my toaster oven. Watch them carefully during the final roasting time because they can go from nicely browned to overly done fairly quickly. Grind over desired amount of sea salt and fresh ground black pepper and serve hot.

Lemony Greek Pilafi

Don't be put off by the package directions for cooking time that is much shorter than this recipe indicates, trust me and cook it the length of time that is recommended.

Really Lemony Greek Pilafi
(about 4 servings)

1 cup Uncle Ben's Converted Rice (not instant)
2 T olive oil (or 1 T butter and 1 T olive oil)
1 tsp. salt
3 T lemon juice (or more)
3 C chicken stock

Use a heavy pan with a tight fitting lid. Saute rice in olive oil for 2 minutes. Add salt and lemon juice and saute 1 minute more. Add chicken stock carefully so it doesn't splash up on you, let it come to a boil, reduce heat to the lowest you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all.

After 30 minutes you are allowed to peek to see if all the liquid is absorbed. If not cook a few more minutes until it has. I find it usually takes 35 minutes, but I can't keep myself from peeking after 30 minutes.

Tzatziki Sauce

The sauce is best made with Greek Yogurt. If you can't find Greek yogurt, you can make something similar by straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt. I recommend using two coffee filters inside a colander, which is placed inside a bowl to catch the liquid, or there are inexpensive mesh yogurt strainers you can buy. Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want.

Tzatziki (Greek Yogurt and Cucumber Sauce)

(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.)

3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.