All in the Attitude

" Blessed are the children of the piecemakers, for they shall inherit the quilts."~Anonymous



     I started this quilt over six years ago and I finally decided I better finish it soon or it will never get done.  So here it is my Beattitudes quilt.  This pattern is from Art to Heart and designed by Nancy Halvorsen.  I have always loved her patterns.

 

 

 

Here's a recipe that's easy enough for kids to make and they will actually eat it! 

 

Tator Tot Casserole

1 lb. lean ground beef

2 stalks celery, diced

½ onion, diced

½ tsp. salt

½ tsp. seasoning salt

1/8 tsp. pepper

1 can cream of mushroom soup

½ cup milk

½ to 1 cup grated cheddar cheese

1 package (16 oz.) frozen Tator Tots

Preheat oven to 350 degrees. In a large skillet, brown the ground beef. Drain well.  Add celery, onion, salt, seasoning salt and pepper.  Cook until celery and onion are tender.  In a 1 ½ quart casserole dish combine meat mixture with cream of mushroom soup and milk.  Place tator tots end-side-up to fill the dish completely.  Top with cheese.  Bake in oven for 40 to 45 minutes or until tots are cooked.  Makes 4-6 servings.

 

 

 

I love this book and I love this author.  The Orphan Keeper is about a boy living in India who is kidnapped and sold to an orphanage and eventually ends up adopted by a family in the United States.  This is a story about how years later he is able to find and be reunited with his family in India.

 

 

 

 

Red and White

"I have found the paradox, that if you love until it hurts, there can be no more hurt, only more love."~ Mother Teresa



     A couple of weeks ago my husband was kind enough to take me, my friend and her husband on a little outing to Brigham City.  We went to the Museum of Art and History there and enjoyed the Ruby Jubilee Exhibition sponsored by the Utah Quilt Guild.  Every quilt displayed was red and white.  There were so many striking quilts to look at.

 

 

Here's a perfect recipe for Valentine's Day.  I love cherries so I know this is a good one!

 

 

 

Cherry Pie Bars 

Servings: 20 bars

·         For the Bars:

·         1/2 cup butter, softened

·         3/4  cup sugar

·         1/2 teaspoon salt

·         2 eggs

·         1/2 teaspoon vanilla extract

·         1/4 teaspoon almond extract

·         1-1/2 cups all-purpose flour

·         1/2 teaspoon baking powder

·         1 (21 ounce) can cherry pie filling

·         2 to 3 tablespoons sliced almonds

·         For the Glaze:

·         1/2 cup confectioners' sugar

·         1/4 teaspoon almond extract

·         1-1/2 tablespoons milk, or as needed

       Preheat oven to 350 degrees. Spray a 13" x 9" baking dish or metal brownie pan with non-       stick cooking spray.

Cream together butter and sugar. Add salt, eggs, vanilla and almond extracts and beat until creamy and well combined. Add flour and baking powder and mix on low speed just until dry ingredients have been incorporated. With greased hands, pat 1-1/2 cups of batter into the prepared baking dish. Spoon cherry pie filling evenly over the bottom crust. Drop very small pieces of the remaining batter over the pie filling. Sprinkle sliced almonds over the top.

Bake for 33-35 minutes or until golden brown. Remove from the oven and allow to cool completely. Once bars have cooled, whisk together confectioners’ sugar, almond extract, and as much milk as needed to reach desired consistency. Drizzle over the cooled bars. Cut into squares and serve.

Adapted from Taste of Home

 

 

 

 

 

     I just finished reading this book this past weekend.  It's a sweet love story of Sir Walter Scott and his wife Charlotte.  And with most all love stories there were hurdles that needed to be overcome.