Tune in for the latest about quilt events, Sweet Treasures, and other fun stuff. I truly hope this will be an interactive blog where we can share many thoughts and ideas. Have a blessed day ~ Terri

Sunday, July 24, 2011

SYOB and Recipes!

SYOB ~ Sleep in Your Own Bed Retreat is the most popular function at the Studio.  We have so much fun!  8 students get to work on any project they’d like.  I’m there to help if needed, keep the snacks and meals coming ~ the support person!  I love it!  It’s always such a great group of ladies.  If I haven’t said it before (and I’m sure I have) quilters are GREAT people!

Here’s some shots from this weekends SYOB along with a couple recipes from Saturday’s lunch.

DSC_0646 Vicki pinning on her borders.

DSC_0654Mary’s ADORABLE Christmas tree blocks!

These are paper pieced.  I would have never thought to make Christmas trees in black and white but these are going to make a great wallhanging.  With a little spot of red ….fabulous!

DSC_0655DSC_0651DSC_0656Jeanie won the kit for this quilt on the blog!

DSC_0660DSC_0663DSC_0665DSC_0662 Sue, Laura and Sandy finishing projects!

DSC_0664 Dee and Vicki ~ friends who love to quilt together!

Here are a couple recipes from Saturday lunch~

Mexican Chef Salad

 Throw first 5 ingredients in a large bowl~

1/4 onion chopped

1 bag of romaine hearts

3 tomatoes cut up

1 avocado

1 cup grated cheese


1-lb. ground beef

1 can black beans

Brown the ground beef.  Add the drained can of beans to the beef and simmer 10 minutes.

Add beef mixture and 1/2 bag of crushed Nacho Cheese Doritos to the bowl.

Pour 3/4 bottle of French Dressing over all.

Wash you hands good and then mix it all up using your hands to turn all the ingredients and mix together.

This recipe could be modified in many different ways depending on your taste.  Play with it and make it your own.

Tip:  This is a salad that isn’t good made ahead of time.  Mix this all together just before serving. 

To get a jump start on this salad I brown the beef and simmer with the beans ahead of time.  Then refrigerate until I’m ready to put the salad together.  Pop the beef mixture in the microwave to warm it up and in a couple minutes it’s ready to go. 

You could also do the chopping ahead so all you have left to do is mix it all together.

Mexican Chef Salad

Margaret’s Berry Trifle

6 oz. box of vanilla instant pudding

1 1/2 c. buttermilk

large tub of cool whip

pound/angel food cake (about 1 1/2 purchased pound cake loafs or 1/2 angel food cake)

1 pint assorted berries

Wash berries and allow to dry or blot gently with a paper towel.

Cube the cake into bite sized pieces.

Mix together the buttermilk and pudding mix. Stir in cool whip.

In a large straight sided glass bowl layer the three different items making sure you can see cake and berries through the side of the bowl.

Tip:  Adjust this to your liking.  I’m thinking peaches and blueberries will be the next try!  Yum!

You could also serve this in individual goblets as pictured below.  (No we don’t use crystal at the SYOB).  :-) 

Pound cake is the traditional cake for a trifle but angel food is good and less fat!  You could also use a sugar free pudding mix, fat free cool whip and fat free buttermilk.  It’s possible to make this so it’s not to sinful!

Margaret's Berry Trifle

Thanks for visiting!

Blessings ~ Terri

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