So I’ve said it many times, I love to cook, bake, be the bartender to my friends and of course an artist.
I am in final stages of completing my Sun Bonnet Sue Quilt Challenge that Bizzy Lady and I and our other quilt show co-chair came up with. This style of quilting is something that I’ve been wanting to do for awhile and I’m happy to be working on this style of quilting. More to come once its completed.
Bizzy Lady and I are going to our first event (Retreat) in March with Detroit Area Modern Quilt Guild, that we are happy to be members of. One of the fun projects/task to have ready for the retreat is to make pin cushions. So being the person that I am, right away I went on the Internet and did all types of searches for pin cushions. I have made two so far. They were fun to make.
I always like to post food and drink recipes that I have tried or will be trying soon. These two will be on my list to make very soon.
1 ounce ranch dressing mix, hidden valley original Ranch dressing
16 hard pretzels, broken into pieces ( 1 whole bag) or pretzel sticks
3/4 cup oil, (Canola oil or popcorn butter oil)
1 tablespoon dried dill weed
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt (optional)
Preheat oven to 275°F.
Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
Bake for 15-25 minutes at 250°F stirring several times.
Remove from oven to cool.
Add some cayenne pepper for added spice.
Strawberry and Lime Moscato Punch
1.5 liter of Moscato wine
1 can frozen limeade concentrate, defrosted
1 c strawberries, diced plus 1 c strawberries sliced
1 lime sliced
2 Liter 7 Up
place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree run through a strainer to remove most of the seeds pour into a pitcher add remaining limeade and Moscato into the pitcher garnish with strawberry and lime slices chill in fridge when ready to serve top each glass with 7 Up
Until next time,