the start of something new

and one of my helpers. notice she helped me re-arrange my rows. and doesn't she look guilty??

**edited to add this is a very simple pattern using one package of charm squares. i'm using Moda's Shangri La(my current favorite) fabric for this one

quilt monday

i got these log cabin blocks in a log cabin swap years ago. i absolutely love them and put them together for this little quilt that sits on our (dusty) coffee table

snack saturday

Double-Chocolate Strawberry Shortcake

1 pkg. (2-layer size) chocolate cake mix
3/4 cup cold milk
1 pkg. (4-serving size) Chocolate Instant Pudding
1-1/2 cups thawed Whipped Topping
3 Tbsp. Strawberry Jam
2 cups sliced fresh strawberries, divided
1 tsp. icing sugar

1 PREHEAT oven to 350ºF. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
2 POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.
3PLACE one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store leftovers in refrigerator.


from Jennifer. 2 packs of charm squares in Moda's Shimmer line(gorgeous!) and a pattern for a table runner. thanx Jen!

and the winner for Tempting Tuesday is #13-Jeanne! Jeanne please email me your mailing information and the card you would like. thanx everyone

tempting tuesday!

comment on THIS post and be entered to win your choice of any of the cards i made and posted in March

and the winner will also get my extra copy of PaperCrafts this month too! good luck

love coming home to fun mail

a thank you from Susan for a blog candy win and

from my sister in law Erica. thanx ladies!

honey i'm home!

we had a FANTASTIC time! the boys didn't figure it out until we drove right up beside the park and even than, they didn't believe us until i showed them our tickets lol!

i LOVE the castle

Parade of Dreams

the weather was fantastic-we all got sunburns lol. the crowds were insane on the Monday and Thursday

so sad the carrousel wasn't running. it wasn't listed on the list of attractions not working

Billy and the Hillbillies show in the Golden Horseshoe-they were hysterical

the weather was fantastic-we all came home sunburnt

there was the most amazing fireworks show each night over the castle. i was too entranced to take more pictures. tinkerbell even *flew* down from the mattahorn and lit up the castle

Disney's Electric Parade from California Adventure

San Fransisco-not nearly enough time in my favoritest city

mmmmm chocolate

and we bought so much we got a free gift lol!

really BIG trees

drive through tree

California Coastline

quilt store finds-i was really good. this was the only store i went too. the jelly roll is Moda's Shangrila

Carson Mansion in Eureka California-absolutely amazing. sadly, it's a private club now and no tours

and the house across the street he built for his daughter

snack saturday

Easter BirdNests

20 marshmellows
1/3cup margarine or butter
3 cups cornflakes
dash of vanilla
jelly beans or chocolate eggs

melt marshmellows and butter stirring constantly.
remove from heat and add in cornflakes and vanilla
grease hands and shape spoonfuls of mixture into nest shapes on wax paper.
place jelly beans or chocolate eggs in center of nest

you could also use chinese noodles as well

i have to admit

this was not a favorite of mine. but i really think the quilting gave life to this quilt and now i love it

quilting pattern used-starburst

card friday

my cousin announced that she is expecting her third this October. hope she gets the card before she sees this lol


i love these quilts from Hamels i just may have to buy one of the kits for myself. quilting pattern used-popcorn

for a friend

i seem to be on a real green kick lately with my stamping lol. and see, i used my cuttlebug too! got a bunch of folders from Scrappin' Great Deals. check them out

blogger love

a friend that i've met through longarm quilting has just started a blog of her own. she does amazing work and has the most fantastic shop. go take a peek at the Olde Town Quiltery

quilt quilted by Jennifer

snack saturday

Strawberry Rhubarb Tiramisu

Makes 12 to 16 servings

4 cups(1 L) sliced fresh or 2 300-g pkgs frozen rhubarb
1 cup(250 mL) granulated sugar
2454-g containers strawberries, about 8 cups (2 L)
475g container mascarpone cheese
1 orange
1/2 cup(125 mL) granulated sugar1 tbsp(15 mL) vanilla
500- mlcontainer whipping cream, about 2 cups
1 tbsp(15 mL) granulated sugar
3/4 cup(175 mL) orange juice
1/4 cup(50 mL) orange-flavoured liqueur, such as Grand Marnier
5.3-oz (150-g) pkgs giant ladyfinger biscuits

1. Slice rhubarb into 1-in. (2.5-cm) pieces. If using frozen, rinse under cold water to thaw slightly. Pat dry with paper towels. Place in a large saucepan and stir in 1 cup (250 mL) sugar. (No need to add water.) Bring to a boil, stirring often, over medium heat. Then boil gently, stirring occasionally, until a thick sauce is formed, 15 to 20 min. Slice large strawberries in half. Stir all into thickened sauce. Stir 2 min to slightly cook berries. Don't overcook or they'll lose colour. Refrigerate until cool, about 30 min.
2. Place mascarpone in a large bowl. Finely grate in peel from orange. Stir in 1/2 cup (125 mL) sugar and vanilla. In a bowl, using an electric mixer, beat cream with 1 tbsp (15 mL) sugar until soft peaks form when beaters are lifted. Gently stir about one-quarter into cheese mixture, then gently fold in remainder just until no white streaks remain.
3. Stir orange juice with liqueur in a pie plate or shallow dish. Working with half the biscuits, dip both sides into juice mixture, then use to line bottom of a 9x13-in. (3-L) baking or dessert dish. Spoon half of mascarpone mixture overtop and spread to cover. Spoon half of fruit mixture overtop. Repeat layering beginning with remaining biscuits dipped first in juice mixture. (Pour any leftover juice mixture over biscuits.) Then cover biscuits with remaining mascarpone and finally the fruit mixture. Place dish on a baking sheet to catch overflow resulting when dessert settles. Loosely cover with plastic wrap and refrigerate at least 6 hours, preferably overnight. It will keep well up to 2 days. Berry colour may bleed a little.

card friday

so long, far well! we are leaving today for DISNEYLAND! it's a big surprise for the boys, wondering how far we will get(we are driving) before they realize what we are doing lol
thanx for all your well wishes, i'm already feeling sooooo much better!

and so you don't feel lonely, i've set a few posts to publish while we are away. have a great week!

snack saturday

Pumpkin Pie Bars

1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup butter
1 cup old fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. (250 g) Brick Cream Cheese, softened
3 eggs
1 can (19 fl oz/540 mL) pureed pumpkin
1 Tbsp. pumpkin pie spice

1 PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining.
2 MIX flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of prepared pan. Bake 15 min.
3 BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin puree and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars

this is what happens

when you have 4 boys and 3 cats and leave quilt blocks on the floor overnight *sigh*

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