Wednesday, October 31, 2012

Happy Halloween

Today I am sharing with you this rug I hooked by Black Sheep Wool Designs, called
All Hallow's Eve!

Enjoy a safe and Happy Halloween!

Tuesday, October 30, 2012

Please Help

This is our friends daughter, her name is Emilee Irsik who is missing! 
They have created a facebook page for her, called
 EmileeIrsik-Missing Person
Please go to her page and like it and then re-post it to your page. The more it gets shared, the more people will see it and we can her home to her family!!

If you don't have Facebook here is her story, you can share it with anyone you think might be able to help!

 On October 19, Emilee flew on American Airlines from Wichita, KS to Dallas, TX and then to London Heathrow Airport. She then flew on British Airways to Hamburg, Germany arriving on October 20. She was to return to Wichita on October 26. Unfortunately, Emilee did not board her scheduled return flight and she has not rebooked on a later flight.
 Her cell phone has been off since
she departed Dallas, TX on the 19th, and all attempts to contact her via email, Facebook, etc. have failed. It is possible that she visited Trier University, University of Hanover, or Bielefeld University in Germany. She has been listed as a Missing Person with the NCIC registry. The American Citizen’s Service Unit of the US Embassy in Berlin has notified the police in Hamburg that she is missing and her family is concerned about her welfare. The police in Hamburg have in-turn notified other police departments across Germany. There is also information regarding Emilee on German radio. If Emilee spoke to you regarding this trip, has made contact with you, or you have any information that may prove beneficial, please contact local law enforcement or the US Department of State at (202) 647-4000 and ask to be transferred to the Duty Officer in Berlin. If you are overseas, please contact the German police or contact the local US Embassy. Please “share” this group with your friends, and anyone you know in Germany or may have contacts in Germany. As her family, we are extremely concerned about her welfare and just want to bring her home.

Monday, October 29, 2012

Day 29 Of Pumpkins

 Today I am giving you a little doodle I drew up, feel free to do what you like with it. It is a little late in the season this year, but you will have it for next year!






I thought I would share with you this fun container. My friend Sherry had a oatmeal container and is going to send it to here niece for Halloween with goodies in it. So we decided to cover it in scrapbook paper, didn't it turn out darling!!







This picture is just showing you to top of the container, we cut out a circle to put on top. 
Get creative today with what you are doing!
ENJOY!

Sunday, October 28, 2012

Day 28 Of Pumpkins


Pumpkin Cranberry Bread

2 ¼ c. all purpose flour
1 T. pumpkin pie spice
2 t. baking powder
½ t. salt
2 eggs
2 c. white sugar
1 (15 ounce) can pumpkin
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Grease and flour two 9X5 inch loaf pans
(or 4 mini loaf pans.)

In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.

Combine, eggs, sugar, pumpkin, and oil in a mixing bowl, beat until just combined.

Stir the wet mixture into the dry and mix just until moistened.

Fold in cranberries and walnuts into the batter.

Spoon the batter into the prepared loaf pans.

Bake in preheated oven for 50-60 minutes. (If using loaf pans, begin checking bread after 25 minutes.)

Enjoy one loaf for yourself and share the other with friends and family!
Enjoy!

Saturday, October 27, 2012

Day 27 Of Pumpkins

Can you tell I love to hook Halloween/Fall rugs? 
 I am sharing with you a rug I hooked several years ago.  
The pattern is from Ewe and Eye called Pumpkin Patch,
 it measures 30" round without the lambs tongues.
 I hand sewed all the lambs tongues together, 
sewed them onto a strip of wool 
and then hand-stitched it to the rug!
ENJOY!

Friday, October 26, 2012

Day 26 Of Pumpkins

This rug is one I hooked back in 2001. 
This was so early on in my hooking career, it was a kit.
Enjoy!

Thursday, October 25, 2012

Day 24 & 25 Of Pumpkins

I wasn't able to get to my computer yesterday, 
so I will combine the two days today, that counts right?
I am sharing with you some of my pumpkins pillows 
I have collected over the years.



ENJOY!!

Tuesday, October 23, 2012

Day 23 Of Pumpkins

This Halloween rug I hooked back in 2003. If I were to hook this rug today there are many things I would do differently, but it is fun! 
The design is from my friend Tammy.
Enjoy!

Monday, October 22, 2012

Day 22 Of Pumpkins


Spicy Southwest Pumpkin Pizza
adapted from Napa Farmhouse 1885

Use your favorite pizza dough and use a rolling pin to roll out dough in a circle, the dough should be about 1/2 inch thick. Place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)

Spicy pumpkin sauce

2 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 cups fresh pumpkin puree (or canned pumpkin...not pumpkin pie mix)
4-5 leaves fresh sage
1 tsp fresh thyme
1-2 pinches red pepper flakes
sea salt
black pepper

Heat olive oil in medium sized saucepan. add the chopped onion, bell pepper, garlic and a pinch of sea salt and sauté until vegetables are tender, approx 10 minutes. Add pumpkin puree, sage, thyme and pepper flakes, cook over medium heat for 10 minutes. Place mixture in food processor and process until smooth. Add another pinch of sea salt and one of black pepper. Taste and adjust seasonings. Set aside

Now get your toppings ready!

Toppings

1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans, rinsedthe sliced red onions from pumpkin sauce recipe
Mozzarella cheese

Preheat oven to 500*. Spoon as much of the spicy pumpkin sauce over top of prepared pizza dough as you like.  Leaving a 1 inch of space around edge of dough.  Sprinkle corn, black beans, the sliced red onions and cheese over sauce.  Place in your preheated oven and bake for 12-15 minutes or until crust is golden brown and cheese is bubbling. Slice and serve immediately.
ENJOY!

Sunday, October 21, 2012

Day 21 Of Pumpkins

  



This is a picture of our front porch, I think it is ready for fall.





This is a close up of the bench.

Yesterday was my birthday, so my friends came over and we enjoyed some Birthday Cake Martinis. Recipe for the martini will make an appearance at a later date.







 My friend Sherry brought this
 yummy Birthday Cake Dip!





 The husbands enjoyed 
some target practice!


Randy made this awesome wreath! Marion and I saw a wreath simialr to this when we went to Asheville in a store. We took a picture of it and she showed it to her and
 she made me one. The red on the it is wool.
 Mine is much better than the one we saw!
It is hanging on my screened in porch!!
Thanks friends for a great day!!

Saturday, October 20, 2012

Day 20 Of Pumpkins

Funky and Fun!!
This is a rug I designed and hooked last year!!
Enjoy!


Friday, October 19, 2012

Day 19 Of Pumpkins

Pumpkin Cream Cheese Danish
recipe by; www.laurenslatest.com
yield: 6 servings

Ingredients:
1 tube crescent rolls
6 oz. softened cream cheese
1/2 cup pumpkin
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons all purpose flour
for the glaze-
2/3 cup powdered sugar
4 tablespoons heavy cream or 1 tablespoon milk
splash vanilla
Directions:
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
Enjoy!


Thursday, October 18, 2012

Day 18 Of Pumpkins

Today I am sharing with you a rug I designed for a rug contest many years ago. It didn't win, but I love it and enjoy putting it out every fall.
Enjoy!

Wednesday, October 17, 2012

Day 17 Of Pumpkins



I know I already gave you a pumpkin martini recipe, but this one is worth sharing too!! This one has actual pumpkin in it, so that makes it healthy, right?


                                
Pumpkin Spice Latte Martini

2 oz. Whipped Cream Vodka
1 oz. Kahlua
3 tbsp. Pumpkin puree
½ c. half and half
Pumpkin Pie Spice
Honey
Crushed Graham Crackers

Start by dipping your the rim of your martini glass in the honey then in the crushed graham crackers.
Now put your milk and pumpkin puree in a shaker and shake till frothy.
Add your Whipped Cream Vodka and Kahlua to the shaker with the milk mixture.
Now add ice and shake!!
Pour into your prepared martini glass!
Sprinkle with Pumpkin Pie Spice.
Makes one great tasting martini!
Enjoy!

Tuesday, October 16, 2012

Day 16 Of Pumpkins

Can you believe the month of October is half over!! I sure have had fun with the Days Of Pumpkins! So today for fun, I thought I would share some of my favorite photos of pumpkins from the web along with some pumpkin facts!






 Isn't this a great decorating idea!
Simple and Sweet!







 I am loving this tablescape!
  Did you know the top pumpkin production states are Illinois, Ohio, Pennsylvania and California.

Pumpkins are grown primarily for processing with a small percentage grown for ornamental sales through you-pick farms, farmers' market and retail sales.



 Pumpkins are 90 percent water.

Pumpkins are fruit.

  In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.

The name pumpkin originated from "pepon" – the Greek word for "large melon."



Have a great fall day!
Enjoy!

Monday, October 15, 2012

Day 15 Of Pumpkins

Pumpkin Spice Latte Scones
by Inside BruCrew Life

Ingredients:
2 c. flour
6 tbsp. sugar
1 1/1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
6 tbsp. butter, cold
1/3 c. heavy cream
1 1/2 tsp. instant coffee granules
1/2 c. pumpkin puree
 1 egg
1 tsp. vanilla
1/2 c. powdered sugar
1 tbsp. coffee, cooled
1/4 c. mini chocolate chips

Instructions:
Place the heavy cream in a microwave safe cup and heat for 30 seconds. Stir and heat again for 30 seconds. Stir in the instant coffee granules and set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Add the cold butter and cut in until the butter is in small pieces. Create a well in the dry ingredients and pour in the cream mixture, egg, pumpkin and vanilla. Stir just until combined. Spoon 9 spoonfuls onto baking sheet and press down to flatten slightly. Bake at 400 degrees for 18-20 minutes. Let cool.
Stir together powdered sugar and cooled coffee and drizzle over scones. Sprinkle with mini chocolate chips immediately or they won't stick.
ENJOY!

Sunday, October 14, 2012

Day 14 Of Pumpkins

This is a rug I hooked back in 2005. It is a pattern from Maggie Bonanomi, sorry but I don't remember the name of it.
Enjoy!

Saturday, October 13, 2012

Day 13 Of Pumpkins

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

INGREDIENTS:
Kosher salt
2 (9-ounce) packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
3/4 cup canned pure pumpkin puree (not pumpkin pie filling)
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Parmesan cheese, plus more for garnish
Freshly ground black pepper
Chopped fresh Sage, for garnish (optional)

DIRECTIONS:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions. Reserve 1/2 cup of cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, for 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 minute more. Season to taste with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding the reserved cooking water to loosen the sauce if necessary. Divide among four bowls and top with more cheese and the sage. Serve!
 
YUMMY!
ENJOY!


Friday, October 12, 2012

Day 12 Of Pumpkins

I am sharing with you a rug I hooked many years ago with Sally Kallin from Pine Island Primitives.
Enjoy!

Thursday, October 11, 2012

Day 11 Of Pumpkins

 

This recipe is for Butternut Squash and Black Bean Chili in Pumpkin Bowls!  This was so yummy I had to share it with you. I hope you will go to the recipe and check it out. Even if you don't want to use the pumpkins as serving bowls, the chili is worth making on its own. Healthy and Delicious!!!
Enjoy!

Wednesday, October 10, 2012

Day 10 Of Pumpkins & The WINNER

 Here in our area of North Carolina, we are blessed with farmer markets scattered all along the highways until November. These pictures were taken at one that is about two miles from our house.



 This is my friend posing with one of the big pumpkins!
 Now for the winner of the GIVEAWAY!
The winner is:
Debra C.
Congratulations Debra!
Please email me at basketsofwool@windstream.net with your address!
Enjoy!

Monday, October 8, 2012

Day 8 & 9 Of Pumpkins and a GIVEAWAY!





I am combining day 8 and 9 Of Pumpkins because I am going to be gone tomorrow and won't be home to do one. However, this is an exciting day for me, as this is my 100th post on my blog. So why not "Celebrate" by doing a GIVEAWAY. I am giving away the stuff in the picture, it includes a 1/4 yard total of pumpkin colored wool, a bag of mini pumpkins and some yummy pumpkin candy. To enter, leave a comment below telling me your favorite Halloween candy. Then I will pick a name at random on Wednesday, then post the winner!!







 We will continue celebrating  with this YUMMY Pumpkin Cake Martini! It was really yummy!! Take your martini glass and dip the rim in some honey and then dip it in graham cracker crumbs. In a shaker combine 4 oz. Cake Vodka, 4 oz. of the Pumpkin Pie Liqueur and 2 oz. of half and half. Shake with ice in the shaker and pour into glasses. 
Enjoy!



Since I didn't want to drink alone, I invited my friend Sherry and her mom Marilyn (who is visiting from Kansas) over to enjoy a cocktail with me! Why don't you do the same, they are too yummy to keep to yourself!!

Sunday, October 7, 2012

Day 7 Of Pumpkins

This is a rug I hooked very early on in my hooking. It is fun to get it out and look at it again!
Enjoy!

Saturday, October 6, 2012

Day 6 Of Pumpkins

Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits


Friday, October 5, 2012

Day 5 Of Pumpkins

This is a rug I hooked a couple of years back. It is a design by Heavens to Betsy. I simplified it and did this fun border. I can't remember the name of it, but I think Pumpkins for Sale."
Enjoy!

Thursday, October 4, 2012

Day 4 Of Pumpkins







Pumpkin Snickerdoodle Cookies
Ingredients:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix
1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.

Wednesday, October 3, 2012

Day 3 of Pumpkins

Today's pumpkin is a pumpkin pillow I hooked with Anita White at Green Lake workshop back in 2005. If you look at the vine of the tall pumpkin, it says 2005. It was done on a hookable backing, that was sewn to a fabric backing and then the edges were fringed.
Enjoy!