July's Embroidery Club

As you may notice I never posted June's club for a few reasons first, life has been so crazy busy as I am sure it has been for everyone, and second, my computer has been causing me all sorts of problems. I have sent it in for repair so let's hope it will work long enough to get July's posted.

Terrie shared some fun ideas for summer and traveling.

Here is her any size casserole dish carrier. This is such a great idea because it is adjustable to fit any size pan.

Here she made a seat belt cover and pillow for traveling. The pillow Velcros onto the seat belt strap cover so it stays in place.

 How fun is this? It is a storage/organizer for all you hooks

 It folds open to reveal nicely organized crochet hooks.

 Here is a travel case for you essentials.

Here is what it looks like when opened up.

 I love this bag to put your hot curling iron or flat iron in when traveling. Terrie lined it with the insul bright and embroidered it with the darling curling iron design from Embroidery Library.

This is the perfect bag to put your shoes in when packing for a trip. Keeps everything else from getting dirty. The design is from Embroidery Library and comes in two sizes, Small shoe or Large shoe.

 How about a cute bag to hold sewing things while working on your projects? The design is a pocket topper and is from Embroidery Library

Here is another cute bag to use for sewing supplies or other things.

Although Jan was unable to make it to club this time, she still had some fun ideas to share with us

A bag for your roasting sticks. If you haven't figured out what it says...Forks

 Here is another one...a bag to put your roasting sticks in.

 Here are the measurements for your fabrics for the bag.

 How about a smores bag? Put your marshmallow's, graham crackers, and chocolate in this fun bag. I am not sure where she got the  design, but I found it at Designs by Sick

Here are Jan's measurements of her smores bag.

 She also made these fun travel Tic Tac Toe games. For the playing pieces she used scrap book paper and clear flat stones.

 This one she embroidered the playing pieces.

 Here are her measurements.

Here is a clear pouch you could use for sewing things, game pieces, etc.

 Barbara made a cute label for a money jar.

 and this fun quilt. I love the colors.

 Here is another quilt she made by fussy cutting fabric for the centers of her blocks.

 Diane embroidered and made this cute sun hat.

 Alice added more bears to her bear quilt for her grandson.

 Shelly digitized and made toppers for smore's kits.

 Tina finished her block of the month block.

 And is working on making several of these for her grandkids teachers. I love these what a fun personalized gift.

 Artel made this amazing golf quilt. The designs are from.

 Gwen stiched out the Pledge of Allegiance that is free from Julia's Needles

 Neva finished a jean jacket.

 Here is the back the design is from Embroidery library the bigger size can be found here Large.

 Carol made a fun cupcake apron.

 Sidney is making a book bag out of this using a quote by Dr. Seuss.

 Shelly made these cute little bibs for her darling new grand baby.

 Kathi made a tote with the celestial sun and moon design from Embroidery Library which comes in two sizes, Large and Small

 She also made this patriotic boot and put it in a frame she covered with fabric.

Here is her patriotic quilt with darling designs that she purchased to long ago to remember where they were from.

Hope to see you at the next club.

Shop Hop

Wednesday June 12 was the beginning of Shop Hop.  Here I am with Kim and Kris at My Girlfriend's Quilt Shop in Logan.  I had so much fun!

Nutella No Bake Cookies

by Shugary Sweets

Keywords: dessert cocoa powder nutella peanut butter oatmeal cookie

Ingredients

·  2 cup sugar

·  1/4 cup cocoa

·  1/2 cup milk

·  1/2 cup margarine

·  1 tsp vanilla

·  pinch of salt

·  1/4 cup peanut butter

·  1/4 cup Nutella

·  3 cup quick oats

Instructions

Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.

*note* For regular no bake cookies, omit Nutella and change peanut butter to 1/2 cup. But who wants to be regular?

Easy COOL WHIP Cookies

Ingredients:

• 1 box cake mix(I found Pink Lemonade)
• 8oz COOL WHIP
• 1 egg
• powdered sugar

Directions:

• Preheat oven to 350.
• Stir together cake mix, COOL WHIP, and egg
• Drop by teaspoonfuls into powdered sugar and coat by rolling in the sugar
• Bake 10-12 min on parchment lined baking sheet

That’s it! Super easy and totally delicious! This is a great way to get the kids to bake with you, since there’s no difficult measuring to be done. Though I’d suggest breaking the egg yourself if your kids are anything like mine. Also: if you forget the parchment paper, it’s not the end of the world- but it will be a lot easier if you use it!

Apple Cake with Caramel Sauce
from Real Simple
1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups all-purpose flour, plus more for the dish
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans (I omitted these)
2 1/4 teaspoon almond extract

Heat oven to 325° F.

In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan (I used a bundt pan). Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (it took 65 minutes in my oven). Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.

With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.

Tip: This rich, moist cake travels exceptionally well in its baking pan.

CARAMEL SAUCE

• 1/2 cup butter (no substitutions)
• 1 cup brown sugar
• 2/3 cup heavy whipping cream, unwhipped

Directions:

In a small saucepan melt butter.

Add the brown sugar; whisk until combined and thickened (about 2 minutes).

Whisk in the whipping cream, until thoroughly blended (2 more minutes).

This sauce would be great on ice cream, French toast, pancakes or anything edible.

Buffalo Chicken Dip

1 c. ranch dressing

1 c. salsa(I put mine through the blender because I don't like chunky salsa)

8 oz. cream cheese, softened

1 c. shredded cheddar, Monterey jack, or Colby jack

2 c. canned chicken, drained or cooked diced chicken

tortilla chips for dipping

In large mixing bowl, beat cream cheese.  Mix cream cheese with the rest of the ingredients.  Stir well.  Transfer mixture to crock pot and cook on medium heat for 30 minutes (or until hot).  Or spoon mixture into greased 9x11 pan and bake at 375 degrees for 30 minutes (or until hot)

Serve with chips or crackers. 

I doubled mine but only used one can of chicken(from costco). Also I later found out that it was really yummy cold and it gave it a different taste. 

Monster Cookie Dough Dip

Ingredients

o         1 (8 ounce) package cream cheese, softened

o         ½ cup butter, slightly softened

o         1 cup creamy peanut butter

o         2 cups powdered sugar

o         3 Tablespoons brown sugar

o         1/4 cup all-purpose flour

o         1 teaspoon vanilla

o         2 ½ cups rolled oats, old fashioned or quick (see Note)

o         2/3 cup plain M&Ms (give or take)

o         1 cup semi-sweet chocolate chips

Instructions

1.         With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.

2.         Add in the powdered sugar, brown sugar, flour, and vanilla.

3.         Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.

4.         Add the M&Ms and chocolate chips.

5.         Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!

6.         Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker.