Block of the Month for March

String Block and Broken Spider Web Block

Finally I got March's blocks done!  Definitely colorful and a couple of new techniques learned.

The block of the month class is offered through http://www.craftsy.com/    

This particular class is free.  They offer a lot of fun classes.

I have been getting my fabric at The Uncommon Thread:  a local quilt shop.  Here is their facebook page:  http://www.facebook.com/pages/UnCommon-Thread-Online/131474643558356

Crock Pot Corned Beef and Cabbage

Picked up some corned beef from Heck's Meat Company in Fallon, NV  (https://www.facebook.com/HecksMeatCompany) today.  Had Cook it up today!  It is so good!  Something to be said for a real butcher shop!  It had to be ordered ahead of time so that it could process.  It came out so good!  I think I already said that!  But can't say it enough!

Crock Pot Corned Beef and Cabbage

1 1/2 pounds peeled baby carrots
2 1/2 pounds red potatoes, quartered
1 onion, peeled and cut into bite size pieces
4 cups water
4 pounds corned beef brisket with spice packet
6 ounces of beer
head of cabbage cut into wedges

Place the carrots, potatoes and onion into the bottom of a slow cooker.  Pour in the water and place the brisket on top of the vegetables.  Pour the beer over the brisket.  Sprinkle on the spices from the packed, cover and set the cooker on high.  Cook for 6 hours (longer if cooking on low)

I steam the cabbage separately until fork tender.  When I take the brisket out to slice, I put the cabbage in the crock pot to soak up some of the juice.

Root Beer Float Cookies

These cookies are really good!  The frosting recipe calls for more root beer extract, but as for me, I prefer a vanilla frosting.  That way the cookies taste like root beer with vanilla "ice cream" on top!

Root Beer Float Cookies

Ingredients:
1 Cup Sugar
1 Cup Brown Sugar, packed
1 Cup Butter, softened
1/2 Cup Buttermilk
1 TBSP Root Beer Extract
1 tsp Vanilla
4 Cups Flour
1 tsp Baking Soda
1/4 tsp salt

Frosting:
3 Cups Powdered Sugar
3 Tablespoons Half-and-Half
2 Tablespoons Butter, softened
1 Tablespoon Rood Beer Extract

Directions:
Preheat oven to 375.  Lightly grease cookie sheets.

In a bowl combine sugar, brown sugar, 1 cup butter, buttermilk, eggs, root beer extract and vanilla
Beat until well blended.  Add flour, baking soda and salt.  Blend until dough forms.
Drop by heaping teaspoonful 2 inches apart on cookie sheet.
Bake 10-12 minutes or until set.  Cool completely.

In a mixing bowl combine frosting ingredients, beat at low speed until smooth.  Spread frosting evenly over the cooled cookies.  Let dry completely before storing in container.

Makes 5 dozen cookies.

What Happens When a Rooster Attacks?

You make Crock Pot Chicken Pot Pie!

Crock Pot Chicken Pot Pie (before the biscuit topping)

1/3 Cup Flour

1 3/4 tsp Poultry Seasoning 

1 3/4 tsp Dried Thyme

1/2 tsp salt

1/4 tsp Black Pepper

2 pounds boneless, Skinless Chicken, cut into 1 inch pieces 

2 TPBS Vegetable Oil

2 Large Carrots, peeled and cut into half-moons

2 Celery Ribs, sliced

2 Red-Skin Potatoes, cubed and cut into 1/2 inch pieces 

1 large Portabella Mushroom, cut into cubes

1 Large Onion, chopped

1 can Chicken Broth

2 1/4 Cups biscuit mix

2/3 Cup milk

Combine flour, poultry seasoning, 1 tsp of the thyme, salt and pepper in a a large resealable bag.  Add Chicken pieces to bag and toss to coat.

Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add the chicken and cook 5 minutes, stirring occasionally until browned:  place in the crock pot.

Add remaining 1 TBSP of oil in the skillet and stir in carrots, celery, potatoes, mushrooms and onion.  Cook, stirring often for 5 minutes.  Sprinkle in any remaining flour mixture left from the chicken.  Cook another minute.  Add broth to skillet and bring to a boil.  Pour into the crock pot.

Cook HIGH for 4 hours or on LOW for 7 hours.

When there is one hour left of cooking:  stir the biscuit mix, milk and remaining 3/4 tsp thyme.  Drop biscuit mix by the tablespoonful over the top of the crock pot mixture.  Cover the crock pot bowl with a cotton dish towel and place the lid on top.  Continue cooking until biscuits are cooked through.

       

Biscuit topping added

New Chicks on the Block

New Chicks on the block!

I couldn't resist these Buff Orpington chicks at the ranch supply store!

These four will put our flock up to 12 hens (when these little guys grow up) and 1 rooster.

Here is what I learned about these chicks so far:  They grow up to be big, friendly dual-purpose birds.  They were developed in the UK.  They are cold-hardy with fluffy plumage.  And they lay brown eggs.

So far they seem calm and curious, sweet as can be!

Pasta Salad

Pasta Salad

It grows and it grows!

It all started with a 12 ounce box of Tri-color Rotini!

Bring 4-6 quarts of water to a boil.  Add the pasta and boil for 7 minutes.  Drain and run cold water over it to cool it and put it into a bowl.

Here is were it grows!  Here is what I added:


1 large Bell Pepper, diced (I used green, but any color would be good)
1 small Yellow onion, diced
1 clove garlic (squeezed through a press)
5 Roma Tomatoes cut up
1/4 pound of Salami, slivered
1 can (4 oz.) Sliced Mushrooms, drained
1 can  (2.25 oz.) Sliced Black Olives, drained
1 1/2 Cups Tuscan House Italian Dressing (any Italian Dressing will do)

Refrigerate overnight.  In the morning Add
12 ounces of shredded mozzarella cheese

Other things that could be added:  artichoke hearts, green olives, black beans, kidney beans, feta cheese:  whatever you have on hand!