Food plays an important role in a quilters life!  
We just thought you would like some ideas from our retreats and home.

       Golden Peach Muffins
1 1/2 cups flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
2 eggs
1/2 cup oil
1/2 teaspoon vanilla
15  ounce can of peaches, drained and finely chopped

Combine dry ingredients.
In a different bowl, combine eggs, oil, and vanilla
Stir into dry ingredients just until moistened.
Fold in peaches.
Line muffin pan (12 cups) 2/3 of the way full.
Bake at 350 degrees for 23-30 minutes or until toothpick comes out clean.
Let cool 5 minutes before removing from pan.
Makes 1 dozen muffins.

        Overnight Raisin-Nut Oatmeal
1/4 cup brown sugar, packed
1 Tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup quick-cooking oatmeal
1 cup apple, cored, peeled and minced
1/2 cup raisins
1/2 cup chopped nuts
2 cups milk
Place ingredients in a greased slow cooker; mix well.
Cover and cook on low setting overnight, about 8 to 9 hours.
Makes 4 servings

     Impossible Sausage Pie
12 ounces sausage
1/2 cup bell pepper
1/2 cup chopped onion
1 1/2 cups frozen shredded hash browns
1 cup shredded cheddar cheese
1/2  cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs

Cook sausage, onion, pepper until brown.
Grease  pie plate.
Mix sausage , potatoes and 1/2 cup cheddar cheese.
Blend Bisquick , milk, eggs, and pepper in a blender at high speed for 30 seconds.
Pour into pie plate.
Bake 30-35 minutes at 400 degrees or until knife in center comes out clean.
Sprinkle with remaining cheese and bake 1-2 minutes more. 
Let stand 5 minutes before serving.

     Lemon Blueberry Bread
1/3 cup melted butter
1 cup granulated sugar
3 Tablespoon lemon juice 
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoon grated lemon peel
1 cup blueberries

Manually beat butter, 3/4 cup sugar, 1 Tablespoon lemon juice and eggs.
In a separate bowl, combine dry ingredients.
Stir dry ingredients into egg mixture alternately with milk.
Fold in blueberries and lemon peel.
Bake in a greased loaf pan at 350 degrees for 60-70 minutes
Cool 10 minutes and remove from pan.
Combine 2 Tablespoons juice and 1/4 cup sugar.
Drizzle over top of bread.

    Ham And Cheddar Quiche
1 1/2 cups ham
1 cup cheddar
4 green onions (1/4 cup}
1/2 cup apple, peeled and chopped
1/2 cup Bisquick
1 cup milk
1/8 teaspoon Black pepper
2 eggs

 In a greased pie plate mix ham, cheese, onions and apples.
Blend Bisquick, milk, eggs, and pepper in blender on high speed for 30 seconds.
Pour into pie plate.
Bake 35-40 minutes at 400 degrees or until knife in center comes out clean.

      Cranberry Fruit and Nut Bread
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
1 Tablespoon grated orange peel
2 cups flour
1 cup white sugar
1  1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons shortening
1/4 cup orange juice
1 egg, well beaten

Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Prepare cranberries, nuts and orange peel; set aside.
In a bowl, mix flour, sugar, baking powder, salt and baking soda.
Cut in shortening with a fork or pastry blender.
Stir in orange juice, egg and orange peel mixing just to moisten.
Fold in cranberries and nuts, spoon into pan.
Bake 60 minutes or until  toothpick comes out clean.
Cool 15 minutes and remove from pan.

       Pumpkin Oatmeal
2 cups long cooking rolled oats, uncooked
1 cup canned pumpkin pie filling
2 cups milk
2 cups water
1/4 cup butter
1/2 teaspoon salt
Garnish: whipped cream, maple syrup

Mix together all ingredients except garnish in a lightly greased slow cooker.
Cover and cook on low setting 8 hours.
Serve with a dollop of whipped cream or a drizzle of maple syrup or both!
Makes 6-8 servings.

      Bacon Breakfast Pie
Bacon Pie12 slices of cooked crumbled bacon
1 cup shredded Swiss cheese
1/3 cup chopped onion
3/4 cup Bisquick
1 1/2 cups milk
3 eggs
1/8 teaspoon black pepper

In a greased pie plate, mix bacon, cheese and onion.
Blend Bisquick, milk, eggs and pepper in a blender on high for 30 seconds.
Pour mix into pie plate.
Bake 35-40 minutes at 400 degrees or until knife in center comes out clean.

       Pumpkin Bread
3 1/2 cups sifted flour
2  teaspoon baking soda
1 1/2  teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups white sugar
4 eggs
 1 1/2 cups pumpkin
1 cup butter, softened
2/3 cup water

2 Tablespoons melted butter
2 Tablespoon white sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.
Grease 2 loaf pans: 9" x 5" x 3".
Sift dry ingredients in a large bowl.
Quickly add remaining ingredients.
Mix only until dry ingredients are moist.
Bake in greased pans  for 1 hour.  Cool 5 minutes.
While cooling make topping and brush on loaves while still warm. 

     Apple Walnut Cake 
3 eggs
1/2 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
2 cups white sugar
2 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon nutmeg
4 cups diced, unpeeled apples
       Cream Cheese Filling:
8 ounces cream cheese
1/4 cup margarine
1 1/2 cups powdered sugar
1/2 teaspoon vanilla

Beat together eggs, sugar, oil and vanilla.
Combine flour, baking soda, cinnamon, nutmeg, and salt.
Mix into batter.
Fold in apples and nuts.
Spread in 9" x 13" x 2 inch pan.
Bake at 325 degrees for 50-60 minutes. Cool.
Combine all ingredients in small mixing bowl, whip until smooth.
Spread over cake.
Sprinkle some walnuts on top.

     Cranberry Nut  Dessert
1 cup flour
1 cup white sugar
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1 cup blueberries
1/2 cup chopped walnuts or pecans
1/2 cup butter, melted
2 eggs, beaten
1/2 teaspoon almond extract

In a bowl, combine flour, sugar, and salt.
Add  berries and nuts - toss to coat.
Stir in butter, eggs and extract.
Mixture will be very thick.
Spread into a greased 9 inch pan.
Bake at 350 degrees for 40 minutes or until toothpick is clean.
Serve with whipped cream.

      Blueberry Sour Cream Bundt Cake

1/4 cup light brown sugar
1/4 cup white sugar
2 teaspoons cinnamon 
2 1/4 cups blueberries
 3 cups unbleached flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter softened
1 1/2 cups white sugar
1 teaspoon vanilla
3 large eggs
2 cups sour cream

Preheat oven to 350 degrees placing oven rack 1/3 way up from the bottom.
Grease and flour Bundt pan.
In a small bowl, combine first 3 ingredients. 
In a medium bowl, toss blueberries with 1 Tablespoon flour.
In a large bowl, sift remaining dry ingredients.
 In a mixing bowl on medium speed, cream butter and sugar until fluffy.
Add vanilla then eggs one at a time.
Scrape sides of bowl.
Add flour alternately with sour cream until just blended.
Spread 1/3 of butter in pan, top with 1/3 cup blueberries.
Repeat twice, finishing with cinnamon mixture.
Bake for 1 hour until cake is golden and sides begin to pull away from pan.
Let cool completely and remove from pan by flipping onto a serving plate.

       Chocolate Chip Pound Cake
1 box yellow cake mix  (no pudding in the mix) fl
1 small box instant chocolate pudding
3/4 cup oil
4 eggs
8 ounce sour cream
1 cup chocolate chips coated with flour

Mix first five ingredients well
Stir in the chocolate chips.
Bake in a greased Bundt pan for 1 hour 10 minutes at 300 degrees.

     Snappy Applesauce Cake
2 cups sifted flour
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 cup presoaked raisins, drained
1/2 cup melted butter
1 pound can of applesauce

Sift dry ingredients together.
Add raisins, melted butter, and applesauce.
Beat until well blended.
Bake at 350 degrees for 45-50 minutes.

     Potato Chowder
4 slices of bacon, diced
1/2 cup onion, chopped
1 can condensed cream of potato soup
1 1/2 cups milk
vegetables to your liking: potatoes, corn, carrots, celery
1 cup of sausage or ham
2 Tablespoons chopped fresh parsley

In a saucepan over medium heat, cook bacon until crisp.
Remove bacon and drain pan, Pour off all but 1 Tablespoon of bacon drippings.
In hot drippings, cook onion until tender, stirring occasionally.
Stir in soup and milk, mix well.
Add cooked vegetables, meat, parsley, and bacon.
Makes 4 servings.

     Hot Cocoa Mix
1 pound  box Nestle Quick
8 quart box instant nonfat dry milk
6 ounces jar nondairy creamer
1 cup powdered sugar

Mix all ingredients. Store in an airtight container.
To serve:  Mix 6 Tablespoons mix with 1 cup of HOT water. Enjoy!

      Raisin Bran Muffins
Mix in a large bowl:    15 ounce raisin bran cereal
                                     3 cups sugar
Add:   4 beaten eggs
          1 cup vegetable oil
          1 quart well shaken buttermilk
Sift together:     5  cups flour
                         5  teaspoons baking soda
                         2  teaspoons salt
                         1 1/2  presoaked raisins, drained
Place in covered airtight container and refrigerate at least 24 hours before using.
Preheat oven to 375 degrees. Grease or line muffin tins. Fill cups 2/3 thirds full.
Bake 15-20 minutes.
   *******Batter keeps up to 6 weeks in refrigerator. *******

     Chicken Wing Dip
10 ounces canned chicken

16  ounces cream cheese
1 1/2 cups cheddar cheese
1 cup ranch dressing
3/4 cup Red's Original Hot Sauce

1. Put all ingredients in a crock pot until the cheese is melted. 
2. Serve warm with Tortilla chips and  celery.  Enjoy!

      cucumber Cheese Spread
8 ounces Philadelphia brand cream cheese
1/2 cup drained shredded cucumber
1/4 cup finely chopped parsley
1/4 teaspoon salt
dash black pepper
Combine softened cream cheese and remaining ingredients, mixing until well-blended
Serve with crackers.

      Pecan Cheese Spread
8 ounces cream cheese
2 teaspoons milk
3 ounces dried beef (chipped)
1/2 cup sour cream
1/4 cup chopped green peppers
2 Tablespoons minced onion (dried)
1/2 teaspoon  garlic salt
1 cup chopped pecans
2 Tablespoons butter

Cream milk and cream cheese together.
Cut chipped beef finely.
Mix all ingredients together.
Roll in a ball.
Sauté pecans in butter.
Roll cheese ball in nuts.
Wrap in saran wrap and chill  until firm.
Serve with crackers , chips, etc.

     Dijon Chicken Salad
3/4 cup mayonnaise
1/4 cups sliced green onions
1 Tablespoon Dijon Mustard
1 teaspoon dill weed
1/2 teaspoon salt
2 cups cubed cooked chicken

Combine all ingredients and serve chilled.

      Chicken Tortilla Soup
2 Tablespoons olive oil

2 medium large onions, diced
4 large garlic cloves, minced
4 teaspoons chili powder
2 teaspoons dried oregano, minced
56  ounces crushed tomatoes, (try fire roasted!)
32  ounces chicken broth
16 ounces  frozen corn
8 ounces green chilies, chopped
15.5 ounce can black beans
4 cups shredded cooked chicken
1/2 cup chopped fresh cilantro
Tortilla chips, to serve 

Heat oil in a large kettle over medium high heat.
Add onions, sauté until tender, about 4 minutes.
Add garlic cloves, chili powder, and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans, and chicken; bring to a simmer.
Reduce heat and simmer, partially covered to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes.
Serve warm with tortilla chips
(After cooling, the soup can be refrigerated for up to 3 days.
      No-Boil Veggie Lasagna
1 Tablespoon olive oil

1 medium sweet onion
1 medium red bell pepper
1 medium zucchini
30 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs, slightly beaten
2 jars ( 1 lb. 10 ounce) spaghetti sauce
12 uncooked lasagna noodles

Preheat oven to 375 degrees.
In a skillet, heat oil and sauté sliced onion pepper and zucchini until soft.
Combine ricotta,  1 cup mozzarella, 1/4 cup parmesan and eggs in a medium bowl.
In a 13'  x  9" pan spread 1 cup of sauce. 
Layer 4 noodles, 1 cup sauce, 1/2 cheese mixture, 1/2 vegetable mixture; REPEAT.
Top with remaining noodles and 2 cups sauce.
Cover tightly with foil and bake 1 hour.
Remove foil, sprinkle with remaining parmesan and mozzarella.
Bake uncovered 10 minutes.  Let stand 10 minutes before serving.

       Chicken Casserole
1  package large flour tortillas, cut in 1" chunks
1  pound cooked chicken, cut in cubes
1  can cream of mushroom soup
1  can cream of chicken soup
4 ounces diced green chilies
2 cups grated Colby cheese

Mix everything except cheese together.
Pour in casserole dish.
Bake for 1 hour to 1 1/2 hours at 350 degrees. 

     Hearty cassoulet
 1 large onion, chopped

3 small carrots, thinly sliced
3 cloves garlic, minced
3 cans (15 ounces each) Great Northern white beans
3 teaspoons chicken bouillon granules
1 Tablespoon tomato paste
1 medium bay leaf
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon black pepper
1  1/2 pounds chicken thighs or pork loin chops, cut in half
1 pound smoked garlic sausage links, cut in 2 inch pieces
1/4 pound bacon, cut in 1 inch pieces

Layer the ingredients in a slow cooker in the order above.
Cover and cook on high for 3 1/2 to 4 hours  OR 
          on low 7 to 8 hours or until vegetables and meat are tender.
Remove bay leaf before serving.

     Chicken Divan
Cook and debone : 4 chicken breasts
   1/2 cup mayonnaise
   1 Tablespoon lemon
   1 can cream of chicken soup
   1 package broccoli spears - cooked and salted
   1/2 cup cheddar cheese, grated
    1/2 cup buttered crumbs
Butter casserole, line with broccoli.
Place chicken on top.
Pour sauce over ingredients.
layer  on cheese then crumbs.
Bake at 350 degrees for 20 minutes
Serves 5.

1 pound  ground hamburger
1/2 cup onion, chopped
1/2 cup ketchup
1 Tablespoon white vinegar
1 Tablespoon white sugar
1 Tablespoon Worcestershire  sauce
1 Tablespoon mustard
Fry onions and burger until juices run clear.
Add all remaining  ingredients. Stir and serve.

       Chicken Tortilla Casserole
1 package large tortillas, cut in 1 " chunks
16 ounces cooked chicken (1" chunks)
1 can cream of mushroom soup
1 can cream of chicken soup
4 ounces green chilies
2 cups grated mild cheese

Mix all together except cheese.
Put into a 9" x 13" baking dish.
Layer cheese on top.
Bake 1 hour at 350 degrees.

     Cowboy Beans
2 pounds ground beef
1 large onion, chopped
3/4 cup ketchup
3/4 cup barbecue sauce
1  1/3 cups brown sugar
3  Tablespoons chili powder
2 teaspoon salt
2 teaspoon black pepper
1 large can pinto beans
1 large can kidney beans
1 pound bacon - browned and crumbled 

Brown meat and drain.
Chop and cook with meat.
Add all ingredients to a crockpot.
Cook in high 1 hour.
Reduce to low for 2-3 hours.
As it cooks, add chili powder as needed.

     Chicken Bow Tie Pasta Salad
2 cups bow tie pasta
2 cups fresh broccoli florets
6 ounce package grilled chicken breast strips
1 cup halved cherry tomatoes
1/2 cup Zesty Italian Dressing
1/2 cup Monterey Jack cheese crumbles
1/4 cup sliced black olives
1/4 cup Parmesan cheese

Cook pasta according to package directions
Add broccoli during last 2 minutes of cooking time.
Toss chicken, tomatoes, dressing, crumbles and olives in a large bowl.
Add pasta and mix lightly.
Sprinkle with Parmesan cheese.


Apr 28
Rose of Sharin Quilt Retreat at Linck Hill
Apr 28
Apr 28
Shop Closing Sale