Sunday, March 07, 2010

{ something to blog about }

Hello!


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

Crust:
1 ¼ cups graham crumbs (or oreo crumbs)
¼ cup sugar
¼ cup butter

Bake at 375° for 8 minutes

Filling:
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

Salad Dressing

-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. 


Craft Racks!

Organize your craft supplies... one Craft Rack at a time!

4 comments:

  1. Hi,

    Yummmy-- I'm ready for that lunch!

    Hi,
    Just wanted to let you know there is a new feature on Quilt Qua - a weekly sponsored giveaway. Right now it is patterns by Fresh Poppy Design. Feel free to let your people know about it, in addition to the Cakes and Gardens giveaway! If you would like to be a sponsor for upcoming giveaways let me know. If you are in the market for advertising on Quilt Qua, be in touch.
    --
    Thank you,
    Connie Colten
    Quilt Qua
    www.quiltqua.com
    --

    ReplyDelete
  2. you got so much work done and YAY for finishing the Thangles quilt.

    it was such a fantastic day :D

    ReplyDelete
  3. Love your blog, this recipe for the Chicken Salad looks wonderful. Can you buy the fajita seasoning in the grocery store?

    smallcity

    ReplyDelete
  4. Hello!

    You can buy fajita seasoning in the grocery store... usually in a packet where they sell taco seasoning, etc. The stuff I use comes in a jar and you buy it at through Epicure Selections.

    Cindy

    ReplyDelete

Statcounter