Yesterday Andrea hosted "The Bag Ladies" in her home for a wonderful day/evening of sewing, quilting, delicious meals and lots of fun! I'm so thankful for this circle of friends. It's really nice being able to get together and do something we all enjoy doing.
I had a very productive day and was able to complete this queen size thangles quilt top as well as the binding for it. Now to send it off to Rhonda to be quilted, but first I need to find a good deal on some backing fabric!! If you happen to have 9.75 yards/ 9 meters of Maywood Studio Ramblin' Rose that you'd like to part with, please let me know! Either that or a good quality flannel that will coordinate well.
On the menu we had delicious chicken and veggies barbecued by Andrea's hubby. Dessert was yummy cheesecake made by Marcia. (recipe below). There was also an assortment of fruit and sweets provided by Sarah, Kim and Andrea. For lunch I made Mesa Chicken Salad (my version of the Red Robin salad).
Now for the recipes:
Marcia’s Unbaked Cheesecake
1 ¼ cups graham crumbs (or oreo crumbs)
¼ cup sugar
¼ cup butter
Bake at 375° for 8 minutes
Beat the life out of 1 pkg cream cheese
Gradually beat in 1 can sweetened condensed milk
Add either 2 c whipping cream or 1 tub of cool whip or 1 pkg of dream whip (already prepared)
Pour into pan and freeze till firm.
Cindy's Mesa Chicken Salad Recipe
-Cooked, sliced chicken breast--- flavored with Epicure Fajita Seasoning* -mixed greens -diced yellow, red, green peppers -corn -diced sweet onion -grated tex mex cheese -tostitos hint of lime chips -can of black beans, rinsed -1 sliced lime for garnish
-1/2 cup pace medium thick & chunky salsa -2 cups sour cream -1 pkg ranch dressing powder -enough milk to get a nice consistency
*How I cooked the chicken: Completely thaw bnls sknls chicken breasts, thoroughly dry the pieces with paper towels, then toss into a ziplock bag with a couple tbsp of the epicure fajita seasoning. Close the bag and squish the chicken like crazy to distribute the seasoning. Leave for 10 min or longer, then sear in a hot skillet with a bit of canola oil on both sides, then cover with a lid and cook on low until cooked. Let rest on the cutting board for 10 minutes and then slice into ¼" strips.
Organize your craft supplies... one Craft Rack at a time!