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knitting tea party friday 6 january '16
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Jan 6, 2017 16:45:45   #
thewren (a regular here)
Knitting Tea Party Friday 6 January ‘17

Well – the first opening of the new year. I hope the first week of 2017 has been good – I think Heidi used it to get all the Christmas stuff down and put away and the house back together after all the holiday muss and fuss. The children are all back and school and things are back to our normal.

Snow Wednesday night has stuck around – maybe half to a whole inch. But it has been too cold for any of it to melt even though we have been lucky with sunshine today. 18° really doesn’t allow much melting regardless of how much sun you have. Regardless – I am super enjoying the sunshine – we so seldom see it this time of year. Tuesday it is to be in the 40’’s.

I have had quite a few kittens in the house during this cold spell. They must like the heat. Lol I think I had five in during the night. I don’t smell anything – always a good sign. Our big super furry yellow cat met his demise trying to cross the road several days ago – he was super cuddly and a great kitten – feel bad – his brother and sister Miracle miss him I can tell.

Curried Squash and Sweet Potato Soup
by Cleveland Clinic Wellness Editors

Like sunshine in a bowl, this soothing, nourishing and gloriously orange soup will have you dreaming of the warm summer sun. Balancing the delicious sweetness provided by the roasted squash and sweet potato are onion, garlic, ginger, and curry powder. Which means you get a zing of flavor in every satisfying spoonful, plus plenty of phytonutrients. While the squash and sweet potato do take some time in the oven, there’s minimal work involved in making this soup. Chop, stir, and blend, and you’ve got a cold-fighting, warm-you-right-up soup ready to be served.

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Yield: 4 Servings


2 pounds butternut squash
12 ounces sweet potato
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 carrots, cut into ¼-inch pieces
1 clove garlic, chopped
2 teaspoons curry powder
6 cups water
1 tablespoon grated fresh ginger
¾ teaspoon kosher salt


1. Heat the oven to 400°F.

2. Cut the squash in half lengthwise and scoop out the seeds.

3. Place cut side down on a rimmed sheet pan.

4. Pierce the sweet potato several times with a fork.

5. Roast until the squash and sweet potato are tender, 40 to 45 minutes.

6. Meanwhile, in a large pot, heat the oil over medium-high heat.

7. Add the onion and cook, stirring often, until softened, 4 to 5 minutes.

8. Add the carrots, garlic, and curry and cook, stirring, for 1 minute.

9. Add 6 cups water, the ginger, and salt.

10. Scoop out the butternut squash and sweet potato and add to the pot as well.

11. Let the soup come to a boil, reduce the heat to medium, and simmer until the carrots are tender, about 20 minutes.

12. Using a handheld or regular blender, puree the soup to desired consistency. Serve hot.

Nutrition Info Per Serving: 155 calories, 6 g total fat, 1.5 g saturated fat, 19 g protein, 4 g carbohydrate, 1 g dietary fiber, 0 g sugar, 0 g added sugar, 47 mg cholesterol, 186 mg sodium



This Beef and Bean Soup recipe is easy to prepare and only gets better the longer it sits and waits until you’re ready to devour it. Beans not only lend wonderful flavor and texture to any dish, but they are totally filling and have many nutritional benefits too. This is most definitely a hearty soup, perfect for those with an appetite! The prep time for this soup recipe is about thirty minutes. After some simple browning and sautéing, all the ingredients are left to mingle until the beef is tender, about 1 1/2 to 2 hours.

Although the main recipe below is for a stovetop version, this hearty soup recipe can easily be prepped stovetop then transferred to a slow cooker to keep warm until ready to serve. It can also be made ahead, refrigerated, then reheated before serving. Personally, I think something magic happens in the refrigerator as I have found that leftovers are even better the next day. So go right ahead and make a big batch of this Beef and Bean Soup and enjoy those leftovers!


2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)
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1. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.

2. Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.

3. Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.

4. Return beef to the pan.

5. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer.

6. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.

7. Discard bay leaves. Salt and pepper to taste.

NOTE: For a slow cooker version, prep recipe as above, then transfer to a slow cooker once all ingredients have been added and cook for at least 3 hours.

NOTE: For extra creaminess and to thicken up this soup, I like to use a potato masher or a flat bottomed glass to mash up some of the beans after the soup has cooked for a while.

Crock Pot Potato Soup

This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj's Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.

Serves 6-8


10 golden or new potatoes, diced, 4-5 cups
1/2 cup diced onion
2 cans chicken broth or 29 oz. of homemade broth
1 can cream of mushroom soup, 10-1/2 oz.
2 stalks of celery chopped
1/4 teaspoon ground pepper
1 block softened cream cheese, 8 ounces, cut into 8 pieces
cooked bacon for topping
shredded cheese for topping


1. Spray crock pot with cooking spray.

2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.

3. Set crock pot on low and cook for 5-6 hours.

4. After 5-1/2 hours add the softened cream cheese stirring to blend.

5. Heat for another 1/2 hour.

6. Serve topped with cooked chopped bacon and shredded cheese if desired.

Instant Pot Chicken Tortilla Soup

This Instant Pot chicken tortilla soup is incredibly flavorful. A savory and delicious dinner that's perfect for a busy night.


1 pound boneless skinless chicken breasts (frozen works fine)
1 14 ounce can diced tomatoes
2 cups frozen corn
1 medium green pepper, chopped
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
5 cups chicken broth
for topping: tortilla strips, shredded cheese, sour cream, fresh lime juice


1. Add the chicken breasts to the Instant Pot*.

2. Add the tomatoes, corn, green pepper, and onion.

3. Add the salt, pepper, garlic powder, cumin, and chili powder.

4. Pour the chicken broth over the top. Secure the lid on the pot.

5. Cook at high pressure for 30 minutes. Allow the pressure to release for ten minutes, then use the manual release.

6. Pull out the chicken breasts and shred using two forks, then return to the pot.

7. Serve hot, topped with tortilla strips, shredded cheese, sour cream, and a squeeze of fresh lime juice.

*Note: If you don't have an Instant Pot, this recipe could easily be made in a slow cooker. Add all ingredients to the slow cooker in the order listed, then cover and cook on low heat for 8 hours or high heat for 4 hours.


Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 12 cups


for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets


For the sauce:

1. Heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes.

2. Stir in cooked ground beef and tomato paste until well incorporated.

3. Stir in remaining ingredients and bring to simmer.

4. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling:

1. Stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta:

1. Bring large pot of salted water to boil.

2. Cook pasta sheets 2 minutes less than package directions and drain.

3. Place pasta on greased baking sheet until you are ready for assembly.

For assembly:

1. Preheat oven to 350 degrees.

2. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.

3. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}

4. Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}.

5. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. 6. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. 7. 7. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.

8. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.

9. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

I love the following recipe – I think making the filling – putting maybe a cup per freezer bag so you have it on hand. What a great lunch – nuke the bag – and potato together.


Swapping bread for sweet potatoes makes eating a Sloppy Joe so much healthier!

Smart Points 259 calories
TOTAL TIME: varies


4 medium (7 oz each) sweet potatoes, washed and dried
1/2 lb 93% lean ground beef
1 teaspoon seasoned salt (such as Montreal Steak)
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped mushrooms
2 tablespoons chopped red bell pepper
1 clove garlic, minced
1/2 tbsp red wine vinegar
1/2 tbsp Worcestershire sauce
8 oz can tomato sauce
2 teaspoons tomato paste
1/3 cup water
1 chopped scallion, for garnish


1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.

2. Heat a medium skillet over medium high heat.

3. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces.

4. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet.

5. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes.

6. Add tomato sauce, paste and water to the skillet, stir to combine.

7. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.

8. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.

NUTRITION INFORMATION: Yield: 4 Servings, Serving Size: 7 oz potato, 1/2 cup meat
Amount Per Serving - Smart Points: 8 - Points +: 6 - Calories: 259 - Total Fat: 4g - Saturated Fat: g - Cholesterol: 35.5mg - Sodium: 586mg - Carbohydrates: 40g - fiber: 5.5g - Sugar: 4g - Protein: 15.5g
Jan 6, 2017 16:46:13   #
thewren (a regular here)
Raisin Bran Muffins Recipe

makes 12 standard muffins

The hearty taste and texture of whole grain flour plus an extra dose of bran makes these muffins as cozy as a cable knit sweater. Don't be alarmed by the seemingly outrageous quantity of cinnamon: Its flavor is diluted to a gentle back note by the sheer volume of the muffin batter. Finish these muffins with a sprinkling of flax for crunch, but a sprinkling of bran flakes will crisp up nicely as well. Bran muffins bake best in a nonstick pan, which gives them a beautifully rounded dome.


2 ounces wheat bran, such as Bob’s Red Mill (1 cup; 55g)
8 ounces boiling water (1 cup; 225g)
4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g)
2 large eggs, cold
6 1/2 ounces whole wheat flour (1 1/2 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1/2 ounce ground cinnamon (1 tablespoon; 15g)
2 teaspoons baking powder
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
1/8 teaspoon grated nutmeg
6 ounces unsalted butter, soft and creamy—about 68°F (20°C)(12 tablespoons; 170g)
6 ounces golden raisins (1 cup; 170g), optional
3/4 ounce flaxseed (3 tablespoons; 20g), optional


1. Adjust oven rack to middle position and preheat to 350°F (177°C).

2. In a large measuring cup, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs.

3. Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, and butter in the bowl of a stand mixer fitted with a paddle attachment.

4. Mix on low speed until the butter is incorporated, then add bran mixture and continue only until the batter is well combined.

5. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up, then fold in the raisins if using.

6. Divide the batter between 12 lightly greased muffin cups, about 4 ounces (1/2 cup; 115g) each. This is enough to completely fill each cup with a little mountain of batter, but do not be alarmed; it will rise significantly but spread very little overall.

7. If you like, sprinkle with flaxseed, and bake until puffed and firm, about 18 minutes.

8. Serve warm, and store leftovers in an airtight container for up to 2 days.


Juicy, cheesy spinach and ricotta filling enclosed in buttery, flaky puff pastry. These Spinach and Ricotta Rolls are great finger food for parties, snack food on the go, and popping into lunch boxes. Snack Monsters’ dream come true! Plus they are great for making ahead. Some people like to serve this with tomato sauce...

Author: Nagi | RecipeTin Eats
Recipe type: Appetizer, Party Food
PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins



250g / 8 oz frozen chopped spinach, thawed (Note 1)
400g / 13 oz firm ricotta (Note 2)
¾ cup grated parmesan
1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
1 egg
1 large garlic clove, minced
Pinch of nutmeg (fresh grated or powder)
¼ - ½ tsp salt
Black pepper


3 sheets puff pastry (Note 2)
1 egg, beaten
Sesame seeds (optional)


1. Take pastry out of freezer.

2. Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).

3. Add remaining Filling ingredients. Mix to combine.

4. Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.

5. Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.

6. Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
Spray 2 x baking trays with oil (any).

7. Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.

8. Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.

9. Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.


1. This can be made with fresh spinach though I use frozen for convenience and because I totally buy into the whole “snap frozen” thing. To use fresh, finely slice about 600g / 1.2lb of fresh spinach. Blanch for 45 seconds, then drain in a colander. Cool then squeeze out excess liquid. Measure out 250g of spinach then use per recipe.

2. Some ricotta purchased from really good Italian delis is really soft and spreadable, like soft butter. That ricotta is good quality fresh ricotta and it’s actually too watery for this particular recipe. Use ricotta purchased from supermarkets (Harris Farms is great for people in Australia) either over the deli counter or in the refrigerator section. If you only have super fresh creamy ricotta, drain it in a colander for 30 minutes or so to remove excess liquid.

3. I use Pampas butter puff pastry and the sheets are about 25cm/10” squares.

4. To make ahead: These can be frozen once cooked (cool, then store in airtight container) or frozen raw. Defrosting then refreezing raw puff pastry is fine, it puffs up a tiny bit less but in this roll form, it’s not noticeable. Bake from frozen for 15 minutes if already cooked, 30 minutes if raw. Or defrost then bake for 10 minutes if already cooked for 25 minutes per recipe if raw.

5. The filling for this recipe is slightly juicier than the filling for my Spinach Ricotta Puffs because there is a higher ratio of filling to pastry, so unless it's juicy, it has can be a bit dry unless served with sauce.

NUTRITION INFORMATION: (Nutrition per roll, assuming 24 rolls ) Serving size: 63g Calories: 202 cal Fat: 13.9g Saturated fat: 5.1g Unsaturated fat: 8.8gTrans fat: 0g Carbohydrates: 12.6g Sugar: 0g Sodium: 180mg Fiber: 0.6gProtein: 6.8g Cholesterol: 27mg

No Knead Refrigerator Rolls

It is a nice recipe to make when you have company and want to serve fresh baked bread with out all the last minute fuss. You keep them in the fridge for up to four days, bake as many as you would like, and Voila fresh baked buns hot out of the oven. I made a Herb and Cheese variation here, but will give you the base recipe first.


4-41/2 cups flour
1/4 cup sugar
1 tsp. salt
1 pkg. or 1 tbsp. instant yeast
2 cup very warm water
1/2 cup melted butter or margarine
3 beaten eggs


1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.

2. Add warm water, butter and eggs.

3. Blend at a low speed until well mixed, continue beating for two minutes.

4. Stir in remaining flour by hand until you have stiff dough.

5. Cover dough with a plastic wrap and refrigerate for a minimum of two hour up to 4 days.

6. Lightly grease two 8-9" pans.

7. Divide dough into 12 rolls for each pan.

8. Brush with 1 tbsp. of melted butter.

9. Cover and rise for one hour.

10. Bake in a preheated oven @ 375 for 20 minutes or until golden brown. Watch your oven since every oven temperature is different.

Herb and cheese variation


2 cups of old/aged cheddar
2 tsp. basil
1 tsp. oregano
1 tsp. thyme or,
1 tbsp. dill with the cheddar to make them dill and cheese buns.


1. Just add the cheese and herbs in with the dry ingredients.

NOTE: This is a no fail recipe, because you don't need to knead them, they always turn out.

Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

Prep time: 30 mins
Total time: 30 mins
Total Cost: $5.25
Cost Per Serving: $1.31
Serves: 4



¼ cup neutral salad oil* $0.16
2 Tbsp fresh lemon juice $0.30
½ Tbsp honey $0.06
¼ tsp sugar $0.01
½ Tbsp Dijon mustard $0.04
¼ Tbsp poppy seeds $0.07
⅛ tsp onion powder $0.01
¼ tsp salt $0.01


½ head cabbage, shredded (about 6 cups) $0.54
Salt, as needed $0.10
1 cup cooked chicken, diced or shredded $2.02
½ cup sliced almonds $1.04
½ cup dried cranberries $0.63
3 green onions, sliced $0.26


1. Remove any damaged outer leaves from the cabbage.

2. Cut the cabbage into wedges, remove the core, then slice crosswise into thin shreds.

3. Place the thinly shredded cabbage in a colander and sprinkle liberally with salt. Massage the salt into the cabbage and let it sit for about five minutes.

4. While the cabbage is being salted, prepare the dressing by combining the oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt in a bowl or jar. Whisk the ingredients together or place a lid on the jar and shake until it forms an emulsion (10-15 seconds).

5. Rinse the cabbage well to remove the salt.

6. Toss the cabbage in the colander as you rinse to make sure all the salt is removed. Let the excess water drain away.

7. Once the cabbage is rinsed and drained, add it to a bowl with the chopped chicken, sliced almonds, dried cranberries, and sliced green onions. Give the dressing a quick stir and then pour it over the salad. Toss the salad until everything is evenly mixed and coated in dressing.

8. Let marinate 5-10 minutes before serving.

Notes: *Because the flavor of this dressing is so light and fresh, a neutral or light flavored oil is best. You can use oils like canola, safflower, grape seed, sesame (untoasted), or a light olive oil.

Lemon Garlic Roasted Broccoli Salad

yields: 2 As A Main, 4 As A Side


3 heads broccoli, florets and stems roughly chopped
1/3 cup pine nuts
4 tablespoons olive oil
4 cloves garlic, minced or grated
kosher salt and pepper
1/4 cup chopped fresh parley
juice from 1 lemon
1 tablespoon balsamic vinegar
pinch of crushed red pepper flakes
1-2 cups baby kale
arils from 1 pomegranate
1 avocado, sliced
6 ounces feta cheese, crumbled


Preheat the oven to 425 degrees F.

1. On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper.

2. Transfer to the oven and roast for 20-25 minutes or until the broccoli is just beginning to char.

3. Remove from the oven and stir in the parsley.

Meanwhile, make the dressing.

1. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, and crushed red pepper flakes. Taste and season lightly with salt and pepper.


1. Pour the dressing over the roasted broccoli.

2. Add the baby kale and pomegranate arils. Gently toss to combine.

3. Transfer the salad to a bowl and top with feta and sliced avocado. Eat!


YIELD: one 9x13-inch cake
PREP TIME: 10 minutes
COOK TIME: about 25 to 29 minutes oven, about 6 minutes stove
TOTAL TIME: about 3+ hours, for cooling


one 16.5-ounce box spice cake mix
3 eggs
1 cup water
1/3 cup canola or vegetable oil
1 cup toffee bits, divided
one 14-ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt, optional and to taste


Preheat oven to 350F. Line a 9x13-inch baking pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.

1. To a large bowl, add the cake mix, eggs, water, oil, and mix up the cake batter according to package directions.

2. Stir in 1/2 cup toffee bits.

3. Turn batter out into prepared pan and bake for about 25 to 29 minutes, or until done. Allow cake to cool in pan on a wire rack while you make the frosting.

4. To a large saucepan with high sides, add the sweetened condensed milk, brown sugar, and bring to a boil over medium-high heat.

5. Reduce the heat to low and allow mixture to simmer for about 5 minutes, or until thickened. You'll notice at about the 4 to 5 minute mark it starts thickening quite a bit and that's when you know it's ready.

NOTE: During the 5 minutes, it's very important to whisk nearly continuously and also scrape the bottom of the pan with a spatula very frequently because you don't want the mixture to stick to the bottom and scorching which it's prone to doing.

6. Remove saucepan from the heat, add the butter, vanilla, optional salt to taste (adding about 1/2 teaspoon will give you more of a salted caramel flavor), and stir to combine.

7. Evenly pour frosting over cake.

8. Evenly sprinkle the remaining 1/2 cup toffee bits.

9. Allow frosting to set up for about 2 hours, or until slightly hardened, before slicing and serving. Cake will keep airtight at room temp for up to 5 days.

I’ve gone over my limit this week just for fun. Hope you find at least one recipe to try.

The sun is still shining and the temperature hovers around 18°. With no wind it is still barely tolerable. One day closer to Spring as I repeat my matra each day. --- Sam
Jan 6, 2017 16:54:59   #
KateB (a regular here)
The summary and following lists are a summary of last week's Tea Party and are of more value to the regulars here unable to keep up with all the chatter than to newbies- who are very welcome to join us at any time just by speaking up and making yourself known. All the pages etc refer back to last weeks Tea Party.

The KTP virus is still doing it’s rounds and dragging it’s heels about leaving once it arrives.

krestiekrew’s cousin whom she is really close to chose to refuse any further treatment early in the week.

Angelam, Lurker and flyty1n all have had falls - sore and uncomfortable but it seems no-one has injuries. Bubble wrap time again by the sounds of things.

Darowil’s DD Maryanne is in Ireland for 6 weeks and Margaret has moved into Maryanne’s place. Looking after the birds and getting out of Renovation Lane. And maybe by the time I get back I will have more rooms to use.

A friend of Bonnie’s DS died suddenly at the age of 27 after coming home complaining of feeling like he had the flu.

Tami is currently in Texas on her trip of a few months.

Last week budasha asked for prayers for her SIL’s BIL - he requires an bone marrow transplant but they haven’t been able to find him a donor yet.

Railyn’s DH is now home from hospital and doing well. She is feeling much better as well - most of the time anyway.

Grandmapaula had two funerals this week for 44 year olds. One was the childhood friend of her DDs who Paula was close to and the other her nephew. Did get good news as well this week with her GD Lilli getting a place in the pre K class starting Monday. This will free Paula up more as while she will need to get Lilli onto the school bus and pick her up she won’t be needed during the day.

A tornado went through the block Gwen’s nephew lives in. No injury though a lot of damage in the area.

Fan has returned from her trip to the South Island - unfortunately Stu twisted his back on the last night so drove 600 kms in discomfort. Feeling much better after a night in his own bed.

Cashmegma has started her trip to Panama and is in New Orleans at the moment.

Rookies DD and DGS return from Australia - but when Rookie went to prepare the house she discovered that the a pipe had burst and caused a lot of water damage - it sounds like extensive renovations will be required as the leak started at the top and worked its way down all 3 levels and into the basement. It’s one way of getting the new kitchen you want! They will be able to stay with Rookie while the repairs are made.

4 - Nursenikki - Progress on sweater
4 - Sorlenna - Kitty hat
7 - Nursenikki - Queen Lucy
12 - Cindygecko - Wingspan
18 - Cashmeregma - New Year fireworks
21 - Gagesmom - Bruised hand
23 - Kehinkle - Yarn haul
27 - Poledra - Stash
29 - Gagesmom - Bruised hand/Angelita baby bolero jacket
30 - Busyworkerbee - Pink virus baby blanket
38 - Swedenme - Wrap
38 - Kate - Anniversary card for jheiens
41 - Cashmeregma - Oxalis triangularis
46 - Kate - Steak pie (download)
47 - Kate - Birthday card for Angelam
53 - Gagesmom - Bruised hand/Deuce in the snow
57 - Pacer - Freddie / Matthew's latest drawing
57 - Gagesmom - Dinner
73 - Gagesmom - Gage's karate certificate
75 - Fan - View from the ferry window
76 - Gagesmom - Baby aran jumper
79 - Gagesmom - Baby aran jumper (body completed)
82 - Kate - 7 cousins / 12 second cousins
85 - cindygecko - Wingspan completed
85 - Gagesmom - Perfect baby aran jumper completed
86 - Gwen - Book of parents' letters
95 - Darowil - Elizabeth's poppet
99 - Kate - Prefab
102 - Gwen - Infant mermaid tail cocoon & hat
103 - Gagesmom - Baby jacket / Smiling Deuce
104 - Rookie - of DGS, his mom and a koala
105 - Sassafras - Maya and rainbow
109 - Gagesmom - Greg's birthday
124 - Gagesmom - Ribster baby vest top
127 - Bonnie - Quilt top
129 - Cindygecko - Baby sweaters
132 - Gwen - DD & messy bun hat / Blanket yarn
143 - Cashmeregma - New Orleans kitchen/meal/recipes

39 - Oneapril - Pork and sauerkraut

1, 88 and 105

2 - Swedenme - Yinyang kitty ankle socks (link)
31 - Bonnie - Nymphalidea shawl (link)
32 - Poledra - Cute jellyfish / Dumpling kitties (links)
33 - Poledra - Slippery slope socks (link)
53 - Poledra - Maximus the dragon blanket-buddy (link)
54 - Poledra - Jacob's snakes & ladders blanket (link)
60 - Sam - Crochet loafer slippers (link)
74 - Sam - Joie de vivre pullover /Slipstitch 14 (links)
90 - Nursenikki - Rose city roller socks (link)
94 - Bonnie - Darowil's toe-up sock workshop (link)
94 - Bonnie - Yarn factory outlet (link)
94 - Sam - Rainbow honeycomb blanket (link)
103 - Sam - Knitting needles (link)
118 - Sam - Crochet LED light rug (link)
119 - Poledra - Elf shoes (link)
124 - Poledra - Hobbit shoes (link)
126 - Bonnie - Flax pullover (link)
128 - Poledra - Lacy flax pullover (link)
129 - Nursenikki - Baah brand yarn (link)
130 - Gwen - Gnomey hat (link)
133 - Bonnie - Canada's Big Quilt Bee / Fibre trends (links)
137 - Cindygecko - Fiber trends pattern (link)
141 - Gwen - Mermaid tail blanket (link)
142 - Sam - Cowl (link)
143 - Sam - Razor shell knit lace shawl (link)

6 - Bonnie - Ice quake in Saskatchewan (link)
18 - Sam - Abba/25000ft without a parachute (links)
34 - Darowil - Granny's parachute jump (link)
67 - Sam - London's New Year fireworks (link)
71 - Cashmeregma - Rose Bowl Parade (links)
85 - Gwen - Benefits of apple cider vinegar (link)
104 - Rookie - Shelter cottage (link)
117 - Bonnie - Eaton's catalogue houses (link)
136 - Sassafras - Teeth whitener formula
139 - Darowil - Cyclone Tracey & Darwin (link)
Jan 6, 2017 17:02:35   #
Lurker 2 (a regular here)
Some great ideas, here, Sam.
Jan 6, 2017 17:08:14   #
KateB (a regular here)
Thanks for another great start Sam. Sorry to hear about the demise of one of your cats, we lost our Charlie on the road outside our house 11 years ago and I'm still too afraid to get another cat.
Jan 6, 2017 17:11:38   #
flyty1n (a regular here)
Thank you once again for the recipes. The potato soup sounds like dinner. The summaries are much appreciated. Julie, your giving away of your leg is most worrisome. It is a most common precursor to broken hips. Please call your doctor and see him with this new symptom asap. I have done anesthesia for many fractured hips and many times it is a hip or knee giving away that results in the fall, not the fall breaking the hip.
Jan 6, 2017 17:24:25   #
Gweniepooh (a regular here)
Sam this week's recipes really hit home with me. Excellent choices IMHO. Can't wait to try the rolls; hope to make some up this weekend. Thanks!

For dinner I started a crock pot of potato soup around lunch time. It turned out really good if I do say so myself. Just cut up some russet potatoes (left skin on and put in crock pot), poured in a veggie broth, butter, chopped onions, cooked a pack of bacon & dumped in in, little salt and pepper and let it cook for about 4 hours on high. Added low fat milk, carton of sour cream and stirred it up. Thickened it up a bit with flour. Didn't measure anything really and turned out yummy. I love potato soup. Especially in the winter!

Rain is slowly moving into the area (it's 5:20 pm) but very slowly...just drizzling a little. News still says we will get 3-4 inches of snow. Suppose to gradually change from rain to ice and then snow overnight. We shall see. Marianne's area is to get 4-6 inches.

Have been working on tail section of the mermaid and went to take a nap. When will I learn to NEVER leave any knitting anywhere the pups can get to! Yep, one of them got hold of it and the skein and it was all over the living room. My fault. What really got to me this time was the portion knitted they chewed and ripped yarn so I went wadding into the frog pond. Will start that portion again shortly. New mantra....put your knitting in the chest/ottoman....

Sam so sorry about losing your yellow kitty. I'm sure the remaining kitties do miss him. We've apparently lost Socks, our elderly black and white kitty. Haven't seen her around in about 6 weeks now. Still have our solid black furball Josie.
Jan 6, 2017 17:27:59   #
thewren (a regular here)
kaye and liz - the pattern is what you see in the picture - using the chart below - it is just a new pattern stitch for you to try.

the plain sweater is used in a knitting class which you can get for free i think. --- sam
Jan 6, 2017 17:28:50   #
Swedenme (a regular here)
Hello Sam one week nearly gone already , I'm going to look on it as 1 week closer to spring . I finally managed to get all the christmas boxes back in the loft thank goodness ,but the living room and Hall sure look bare and boring , I don't do ornaments or dust collectors as I call them but I definitely need something to brighten the place up . Will have to put my thinking cap on and come up with something . I'm definitely going to paint the hall and stairs as I can't stand the colour it is right now a minty green husbands choice sneakily done while I wasn't home a couple of years ago , think I've put up with it long enough , never painted before husband usually did it but I reckon anything he can do I can 😀 got a feeling it won't be as easy as I think
Jan 6, 2017 17:33:52   #
thewren (a regular here)
painting is easy sonja - just time consuming. buy good brushes and good rollers - and good paint - they make all the difference. if i could i would send gary over to paint for you - he dies an excellent job. --- sam

Swedenme wrote:
Hello Sam one week nearly gone already , I'm going to look on it as 1 week closer to spring . I finally managed to get all the christmas boxes back in the loft thank goodness ,but the living room and Hall sure look bare and boring , I don't do ornaments or dust collectors as I call them but I definitely need something to brighten the place up . Will have to put my thinking cap on and come up with something . I'm definitely going to paint the hall and stairs as I can't stand the colour it is right now a minty green husbands choice sneakily done while I wasn't home a couple of years ago , think I've put up with it long enough , never painted before husband usually did it but I reckon anything he can do I can 😀 got a feeling it won't be as easy as I think
Hello Sam one week nearly gone already , I'm going... (show quote)
Jan 6, 2017 17:52:31   #
grandma sherry
Well I have managed to keep up with the tea party for the first week of 2017. You folks have been very chatty though. Got my parcel from Knit Picks today, 3 new books and kit for another afghan (knit one this time). Suicide is such a hard thing for the survivors, dear friends of my DH and I lost their 16 year old son who kept a case of severe bulling to him self. That was 4 years ago and doesn't seem to get easier for any one involved.
DD1 has no interests in any crafting and DD2 just recently started knitting, she is 30 and I am thrilled. Maybe it is because I now have someone to inherit my stash down the road.
Weather here is cold but no precipitation.
Prayers to those in need and hugs to all.
Jan 6, 2017 17:55:53   #
darowil (a regular here)
And now I am here. Guess I should have breakfast.
Jan 6, 2017 18:00:25   #
Well, my goal for this week is to try and keep up with this thread, lost track last week! But, it was a fairly busy week. Went to the movies with hubby, played in a pokemon tournament (out of three matches, I managed to win once... better than not at all, LOL), went to see Phantom of the Opera in Chicago with my son's school choir group, it was great, in spite of having to chaperone him and four girls in the middle of Chicago...

Had therapy yesterday for my shoulder, not making much progress, still aching quite a bit, but could be partly from the cold weather we are having. Was a "balmy" 0 degrees this morning. Looking more and more like I am going to have to have this rotator cuff tear repaired. Bah hum bug.

Decided to take the advise I got here and practice sock making with some worsted weight yarn I had on hand before getting in to my new yarn. Working on a pattern using the magic circle, which seems a lot easier to work with than trying to maneuver 4-5 needles at once. Also learned how to do a twisted german cast on, seems to work well. Got the cuff and ankle done, and the heel flap done, will start working on the heel turning and gusset on my lunch break tonight.
Jan 6, 2017 18:15:05   #
Quick check-in tonight. It is super cold today.
Jan 6, 2017 18:19:08   #
sassafras123 (a regular here)
Sam, thank you for starting week. I think we will have chicken cabbage salad for dinner as I roasted chicken yesterday. Maya and I are on bed resting after our 1 hour walk.
Margaret, didn't realize your daughter had birds. What kind are they?
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