My apologies to everyone--I have not been sewing or crafting as much in the past few weeks, so I don't have anything to share. But I am creating something....
That is right, baby #3 is on the way! Little one is due around New Years, and we couldn't be more excited. I hope to return to crafting/sewing very soon, so be sure to check back.
Monday, May 31, 2010
Sunday, May 16, 2010
Strawberry Pretzel Delight (aka my hubby's favorite summer treat)
Some food items just scream summer. Watermelon. Popsicles. Hot dogs. Strawberries....and therefore, strawberry pretzel delight. My husband loves this dessert that his mother used to make in the summers. Graciously, she shared her recipe with me, and we break it out when the weather gets warm. It is a big hit at parties, and so I thought you might enjoy the recipe as well!
Strawberry Pretzel Delight
Crust:
2 cups crushed pretzels
3 T sugar
3/4 cup melted butter
Mix ingredients together, and press into the bottom of a lightly greased 9 x 13 glass pan. Cook at 400 degrees for 8 minutes. Allow to cool completely.
Filling:
8 oz. cream cheese, softened
8 oz. regular Cool Whip-thawed
1 cup sugar
Combine ingredients in mixer and beat until well mixed and smooth. It is helpful to beat cream cheese and sugar together before adding in Cool Whip. Spread filling over cool crust all the way to edges, making sure to 'seal' the edges so the topping doesn't drip down to the crust (if topping 'runs' to the crust, the crust will turn soggy instead of crunchy). Refrigerate for 30 min-1 hour before adding topping.
Topping:
6 oz. box strawberry jello
2 cups boiling water
2 10 oz. packages frozen strawberries *
Combine jello and water and stir until jello is dissolved. Add frozen strawberries and pour over filling. Refrigerate overnight to set topping. Enjoy!
* If using fresh strawberries, use 2-3 cups of sliced strawberries. It is even better to slice and freeze fresh strawberries before adding them, as the frozen berries help cool the strawberry jello mix.
Strawberry Pretzel Delight
Crust:
2 cups crushed pretzels
3 T sugar
3/4 cup melted butter
Mix ingredients together, and press into the bottom of a lightly greased 9 x 13 glass pan. Cook at 400 degrees for 8 minutes. Allow to cool completely.
Filling:
8 oz. cream cheese, softened
8 oz. regular Cool Whip-thawed
1 cup sugar
Combine ingredients in mixer and beat until well mixed and smooth. It is helpful to beat cream cheese and sugar together before adding in Cool Whip. Spread filling over cool crust all the way to edges, making sure to 'seal' the edges so the topping doesn't drip down to the crust (if topping 'runs' to the crust, the crust will turn soggy instead of crunchy). Refrigerate for 30 min-1 hour before adding topping.
Topping:
6 oz. box strawberry jello
2 cups boiling water
2 10 oz. packages frozen strawberries *
Combine jello and water and stir until jello is dissolved. Add frozen strawberries and pour over filling. Refrigerate overnight to set topping. Enjoy!
* If using fresh strawberries, use 2-3 cups of sliced strawberries. It is even better to slice and freeze fresh strawberries before adding them, as the frozen berries help cool the strawberry jello mix.
Thursday, May 6, 2010
Playmat for Leslie (and baby Judah)
This playmat is similar to one I made last year for my good friend L.A. out of Wonderland fabric. Leslie contacted me about making one for her soon-to-be born little boy, and we had a lot of fun discussing color schemes and themes. As you can see, we went with lime green/aqua blue/orange/brown with boyish prints (animals/giraffes/guitars). It was a fun process to plan out, and I love the way it turned out. I had problems the first time I made this playmat, but this time I hand-tied the quilt and added a few buttons--and it turned out really cute. Enjoy!!
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