Whoop, Whoop Friday

Baby Girl Quilt and Machine Embroidery Projects

It has been a long time since I have participated in Whoop, Whoop Friday.  Glad to be back sewing and quilting with lots of projects I finished this week.

This is a  Baby Girl Quilt for a friend who is going to be a first time Grandmother....what joy she has in store!!  Of course it is for the baby but I wanted the grandmother to have it to use at her house!!

I hand embroidered the center quilt block.  Isn't she cute?  She is a Wee Tot Design from Madame Samm.  I embroidered the label on my machine and put it in the middle of the back since it was so pretty.  It looks good there.  Hope she likes it!!

I have been embroidering up a storm.  
First I made birthday presents for my new neighbor and her daughter.  They have birthdays two days a part.

 

 These are monogrammed kitchen towels.

For the daughter I monogrammed a beach towel which came in handy for the cruise they are taking this summer.

 And last but not least I embroidered three little summer t-shirts for my 85 year old mother.  She loves to wear these shirts and I try to make her some each season.

These were done with my Viking Designer SE.

That's about all for this week but I am WHOOPING it up because it was a great week for sewing!!

Happy Trails,

Mtn Mama

Food for Friday - Week 22 French Onion Soup

Food for Friday - Week 22

French Onion Soup

This has been a crazy week here in Tulsa.  I have had computer problems which I am happy to say have been resolved after several days.  My girls are both preparing to move back to Tulsa and are coming and going now so that makes things hectic but good.  I am so thrilled...it has seemed so unreal until now and it is finally happening.  Lots of excitement for the whole family.  Our weather continues to be stormy and unpredictable.  A Tornado touched down about 5 miles from my house this evening.  There is damage but no one reported hurt so far...Thanks be to God!!  I have been gardening and trying to get the yard back in shape.  I love being outdoors and working in the dirt.  Miss Ella and Jenny are here this week helping and entertaining me as they wait for their house to be finished.   What joy to know they will be here permanently soon!!  
On with my chosen recipe for the week...French Onion Soup!!  Some of you may think soup is just for the cold months but I love soup year round....especially French Onion Soup.  I love to make it this time of year with Vidaila Sweet Onions.  This soup hits the spot anytime in my book.  I have been making it for years. I remember as a young wife making it for a group of "Navy Wives" when we lived on a Navy Base in California.  That seems like a lifetime ago...but good memories deepen with time and I am so glad to have so many memories which remind me of what a blessed life I have had.

Thank you Lord for all your blessings.....the beauty of this earth and its' bounty, our children and grandchildren, good friends which you plant in our lives and memories that fill our hearts and keep us warm.  Most of all we thank you for your son Jesus Christ....In His Name we Pray....Amen and Amen!!

French Onion Soup

Ingredients:

4-5 pounds of onions (I like a lot of onions in my soup...you can use white or yellow or if they are in season I use sweet onions)

1/2 cup butter

1 cup deep red wine ( burgandy or merlot work well)

4 cups chicken broth

4 cups beef broth ( I used beef boullion and mix with 4 cups water)

1 TBSP Worcestershire sauce

1 TBSP Balsamic Vinegar

Bouquet Garni - 3 sprigs parsley and 2 sprigs of thyme

1 tsp garlic minced

Croutons ( I use these because they are easy and I can pile as many as I want in the bowl before I melt the cheese on top)

Sliced Provolone Cheese

Grated Parmesan to taste

Directions:

1.  Preheat Oven to 400 degrees.

2. Peel and slice the onions into rings about 1/4 to 1/2 inch thick

I like a lot of onions in my soup.  They will cook down to about 1/4 of the amount you start with so don't skimp on the onions.



3.  Melt the stick of butter in a large dutch oven and add the onion slices.  

4.  Cook the onions for about 20 minutes until translucent and soft.

 5.  Cover the dutch oven and place in preheated oven with the lid slightly ajar for the steam to escape.

6.  Roast the onions for about an hour.  I learned this step from the Pioneer Woman's recipe....it saves you from standing at the stove and watching the onions for an hour.  Stir the onions twice during the roasting time.  There will be brown bits that form.  That's fine.

 7.  Return the pot to the stovetop and add the red wine.  Turn the heat back on and simmer for 5 minutes until the wine has reduced.  Be sure to scrape the brown bits from the pan into the soup...that is where all the flavor is hidden.

8.  Tie the parsley and thyme together with kitchen twine to form the Bouquet Garni.

 9.  Add the chicken broth, beef broth, Worcestershire sauce, Balsamic Vinegar, garlic, and Bouquet Garni to the onions in the dutch oven. 

10. Reduce the heat to low and simmer uncovered for 30-40 minutes.

11. When the soup is ready remove the Bouquet Garni (throw away at this point...it has done it's job).   Turn on your oven broiler to preheat.

12.  Gather your croutons and cheese for the topping to the soup.  I use provolone because I love the smoky flavor but you can use whatever cheese you prefer.

13.  Ladle the soup into the bowl.  Then add croutons (amount is up to you....I like a lot!!) Cover with sliced Provolone and top with grated Parmesan.

 14.  Place under preheated broiler and watch...do not leave or it will burn....when the cheese is bubbly and browned remove from the oven to the table and enjoy!

Yum, Yum!!!  Add a salad and you have a meal fit for a Queen!! or a King!!!

French Onion Soup

Ingredients:

4-5 pounds of onions (I like a lot of onions in my soup...you can use white or yellow or if they are in season I use sweet onions)

1/2 cup butter

1 cup deep red wine ( burgandy or merlot work well)

4 cups chicken broth

4 cups beef broth ( I used beef boullion and mix with 4 cups water)

1 TBSP Worcestershire sauce

1 TBSP Balsamic Vinegar

Bouquet Garni - 3 sprigs parsley and 2 sprigs of thyme

1 tsp garlic minced

Croutons ( I use these because they are easy and I can pile as many as I want in the bowl before I melt the cheese on top)

Sliced Provolone Cheese

Grated Parmesan to taste

Directions:

1.  Preheat Oven to 400 degrees.

2. Peel and slice the onions into rings about 1/4 to 1/2 inch thick
3.  Melt the stick of butter in a large dutch oven and add the onion slices.  

4.  Cook the onions for about 20 minutes until translucent and soft.
 5.  Cover the dutch oven and place in preheated oven with the lid slightly ajar for the steam to escape.
6.  Roast the onions for about an hour.  I learned this step from the Pioneer Woman's recipe....it saves you from standing at the stove and watching the onions for an hour.  Stir the onions twice during the roasting time.  There will be brown bits that form.  That's fine.
 7.  Return the pot to the stovetop and add the red wine.  Turn the heat back on and simmer for 5 minutes until the wine has reduced.  Be sure to scrape the brown bits from the pan into the soup...that is where all the flavor is hidden.
8.  Tie the parsley and thyme together with kitchen twine to form the Bouquet Garni
 9.  Add the chicken broth, beef broth, Worcestershire sauce, Balsamic Vinegar, garlic, and Bouquet Garni to the onions in the dutch oven.
10. Reduce the heat to low and simmer uncovered for 30-40 minutes.
11. When the soup is ready remove the Bouquet Garni (throw away at this point...it has done it's job).   Turn on your oven broiler to preheat.
12.  Gather your croutons and cheese for the topping to the soup.  I use provolone because I love the smoky flavor but you can use whatever cheese you prefer.
13.  Ladle the soup into the bowl.  Then add croutons (amount is up to you....I like a lot!!) Cover with sliced Provolone and top with grated Parmesan.
 14.  Place under preheated broiler and watch...do not leave or it will burn....when the cheese is bubbly and browned remove from the oven to the table and enjoy!

Hope you enjoy this half as much as I do....

Bon Appetite!!

Happy Trails...until we eat again!!
Mtn Mama

Food for Friday - Week 21

Food for Friday - Week 21

I would like to start this post by saying how very blessed I feel after all that has occurred here in Oklahoma in the past 5 days.  I am sure all of my readers all over the United States have watched the aftermath of the F-5 tornado that hit Moore, OK on Monday.  Living in Oklahoma this event has impacted all of us especially hard as we are always fearful that the next tornado will strike our neighborhood and change our world as drastically as it has for the people in Moore. It is a real wake up call to the reality of Mother Nature.  Often we in Oklahoma are very complacent when the tornado sirens go off....I am guilty as charged.  Now I will be more aware of the weather when I hear those sirens and head to my "Fraidy Hole". 

My youngest daughter lives in Oklahoma City.  She is an intern at Saint Anthony's Hospital.  Throughout this year she has rotated through many medical specialties.  This month she happens to be doing a Family Medicine rotation with a Physician in a clinic in Moore, OK.  On Monday Kristy was post call from the weekend so she had the day OFF to sleep.  What a Divine Blessing Indeed!  I get chills just writing about it.  The clinic was in the direct path of the storm and there is nothing left of it.  The Doctor and his staff did get out safely before the tornado hit.  Now you see why I am feeling especially blessed tonight as I write this.  Thank you Lord for protecting my Sweet Kristy. 

Heavenly Father,
I thank you Lord for your blessings and especially for keeping my Kristy safe during the storm.  We pray for all those who lost loved ones in the storm...give them the peace and comfort that only comes from your loving arms.  Be with those struggling to return to the devastation that awaits them.  Give them strength and courage.  Guide their paths as they face what seems like an insurmountable task of rebuilding their lives.  Most of all we Thank You for always being with us and carrying us through anything that we face.  We are never alone.  We don't always understand but we know that in the midst of the storms and suffering you are there and working!!           AMEN!!

Now for the COOKING part of this blog....... This weeks recipe is one that I have been working on and think it is really good.  I love anything that starts with a cake mix so here goes:

Chocolate -Walnut Zucchini Loaf

Ingredients:

1 Chocolate Cake Mix ( I just happen to have a Sugar Free one and it worked great....so did a regular cake mix...so use either)
2 cups shredded zucchini
3 eggs
1/3 cup canola oil
1 cup chopped walnuts

Method:
1.  Preheat oven to 350 degrees.
2.  Empty cake mix into large mixing bowl.

 3.  Add the oil and eggs to the cake mix and stir with a wooden spoon.

 4.  Shred the zucchini in the food processor.  Measure two cups and add to the mixture.

5.  Stir the cake mixture until is is thoroughly combined and moist.

6.  Add the chopped walnuts to the mixture and combine.

7.  Prepare two loaf pans with cooking spray.  I love my Lodge cast iron loaf pans.  They bake evenly and give the loaves such a nice crust.

8.  Divide the mixture evenly into the two loaf pans. 

9.  Place the pans in the preheated oven.  Bake for 30 minutes or until toothpick comes out clean.

 10. Cool loaves in pans on the counter 10 minutes before removing from the pans.

 11. Remove loaves from the pans and place on cooling rack.
That way the loaves will cool without moisture forming on the bottom.

 12.  When cooled slice and enjoy.  It is great with hot tea or coffee for a snack.  I found it wonderful plain but butter would be a nice addition too.  It is great for breakfast too...especially if you like a little sweet treat in the morning.
This is a good way to use all that zucchini you are growing in your garden this summer. 
Quick, easy and oh so GOOD!!

Chocolate -Walnut Zucchini Loaf

Ingredients:

1 Chocolate Cake Mix ( I just happen to have a Sugar Free one and it worked great....so did a regular cake mix...so use either)
2 cups shredded zucchini
3 eggs
1/3 cup canola oil
1 cup chopped walnuts

Method:
1.  Preheat oven to 350 degrees.
2.  Empty cake mix into large mixing bowl.

3.  Add the oil and eggs to the cake mix and stir with a wooden spoon.

4.  Shred the zucchini in the food processor.  Measure two cups and add to the mixture.

 5.  Stir the cake mixture until is is thoroughly combined and moist.
6.  Add the chopped walnuts to the mixture and combine.
7.  Prepare two loaf pans with cooking spray.  I love my Lodge cast iron loaf pans.  They bake evenly and give the loaves such a nice crust.
8.  Divide the mixture evenly into the two loaf pans.
9.  Place the pans in the preheated oven.  Bake for 30 minutes or until toothpick comes out clean.
 10. Cool loaves in pans on the counter 10 minutes before removing from the pans.

11. Remove loaves from the pans and place on cooling rack.
That way the loaves will cool without moisture forming on the bottom.

 12.  When cooled slice and enjoy.  It is great with hot tea or coffee for a snack.  I found it wonderful plain but butter would be a nice addition too.  It is great for breakfast too...especially if you like a little sweet treat in the morning.
This is a good way to use all that zucchini you are growing in your garden this summer. 
Quick, easy and oh so GOOD!!

I wrapped my second loaf to gift to a friend that I am having lunch with tomorrow.  Think she will be surprised???

Happy Trails...until we eat again!!

Mtn Mama

Food For Friday - Week 20 - Baked Brunch Eggs

Miss Ella is loving the "Spring" weather in Minneapolis these days.  She can't get enough of swinging and sliding at the park not to mention playing for hours with bubbles on the deck.  OH....the wonderful simplicity of life when looked at through the eyes of a one year old....everything is exciting and new!!  We should all be one year old again and enjoy each and every day!!

This is the day the Lord Has Made...rejoice and be glad in it!                            Psalm 118:24

Here is the recipe that I promised yesterday to go with the Cinabon Cinnamon Roll Cake.  BTW.....it was all eaten at the "Old Docs Breakfast" this morning.  I never have to worry about taking any leftovers of that cake home.  They love the eggs too.

Food for Friday - Week 20

Baked Brunch Eggs

This recipe comes from my good friend Stephanie Farquarer.  She always brought it the CBS brunches.  She shared this with me last year and it has become a favorite.  Easy to make and everyone loves them.

Ingredients:
Eggs (the number is up to you)
Swiss Cheese
Parmesan Cheese
Salt and Pepper
Butter

Method:

1.  Using a standard muffin tin, spray each opening that you are going to use (depending on the number of eggs desired) with Pam.

2.  Place 1 thin slice of real butter in each opening

3.  Cut 1 slice of Swiss Cheese into four squares.  Place two squares on top of the butter pat.

4.  Crack egg and place on top of the cheese slice.

5.  Top with salt and pepper and Parmesan Cheese.

6.  Bake at 400 degrees and check for desired doneness after about 5 minutes.  I usually take mine out after 7 minutes.

Run a knife around the edges of the muffin tin and the egg should slide right out.

 These eggs are so good.  They are great for a brunch.  I transported mine today in a warm electric skillet which worked great!!  Baked eggs, Cinnamon Roll Cake and fruit are a great brunch or breakfast anytime.  

 I cut up a golden pineapple and strawberries to serve along with my eggs and coffee cake.  YUM!!


Baked Eggs

Ingredients:
Eggs (the number is up to you)
Swiss Cheese
Parmesan Cheese
Salt and Pepper
Butter


Method:

1.  Using a standard muffin tin, spray each opening that you are going to use (depending on the number of eggs desired) with Pam.

2.  Place 1 thin slice of real butter in each opening

3.  Cut 1 slice of Swiss Cheese into four squares.  Place two squares on top of the butter pat.

4.  Crack egg and place on top of the cheese slice.

5.  Top with salt and pepper and Parmesan Cheese.

6.  Bake at 400 degrees and check for desired doneness after about 5 minutes.  I usually take mine out after 7 minutes.

Run a knife around the edges of the muffin tin and the egg should slide right out.  Serve immediately or keep warm in an electric skillet while you transport to your favorite brunch!!

Bon Appetite!

"One more time up the slide Mommy then we can go home!!"

Happy Trails to You....until we Eat Again!!

Mtn Mama