Cross Stitch Kits are ready..............FINALLY

We finally received everything we need to put these kits together.  Hooray!

Above:  Behind My Fence finished size 5x8 

Kit retails for $26.95

Alphabet Floral Sampler finished size 9 x 11.

Kit retails for $25.95

Salt Box Crow Sampler finished size 8.5 x 11

Kit retails for $24.95

The kits are "Grab and Go"  Everything is provided including the needle!

The Challenge Rugs 2011

Hooked by Karen Carey

These are the completed BYOP Challenge Rugs for 2011.  Aren't they wonderful?  I am not sure that I have everyone's name under the correct rug.  Next year I will do it differently so I remember!!  I love how they all looked different yet are the same.  Great Job ladies! 

Have you started the 2012 yet?  :)

Hooked by Virginia Morrow

Hooked by Caryn Linn

Hooked by Charlie Reeves

Hooked by Melanie Orr

Hooked by Avis Shirer

Hooked by Marge Huftalin, Ewe and Eye

Recipes from BYOP 2012

You asked for it and I actually have it!  Here are the recipes from the BYOP 2012

FRUIT SLUSH

1 6oz can lemonade

1 10oz frozen strawberries, thawed

3 large bananas sliced

1 16oz can crushed pineapple with juice

2 cups water

3/4 cup sugar

2 T lemon juice

Boil water and sugar, cool.  

Add lemon juice.  Mix with fruit.

Put fruit in plastic cups 3/4 full. Freeze

One hour before serving take out of the freezer.

Double Batch made 25 c (9oz.)

CAULIFLOWER CABBAGE SALAD

1 medium head of cauliflower

1 medium head of cabbage ( I use the coleslaw that comes in a bag)

1 medium purple onion

1 pound of bacon

DRESSING

2 cups of mayo

1/3 c. sugar

1/3 c. Parmesan cheese

salt and pepper

Cut cauliflower into bite-sized pieces, chop onion, fry bacon crisp, drain and crumble.  

Blend dressing ingredients.  

In large bowl layer cauliflower, 1/3 of dressing, the cabbage, 1/3 of dressing, then onion and rest of the dressing.  Sprinkle bacon pieces on top.

Do not stir until right before serving.  Cover and refrigerate several hours or overnight.  After several hours in refrigerator, remove liquid from the bottom of bowl (mine never sits that long for there to be juice)

MINT CHIP FREEZE

2 (14oz) pkg. cream filled chocolate sandwich cookies, crushed

1/2 c butter, melted

1 (120z) can evaporated milk

1 c. sugar

1/2 c. butter, cubed

2 (1oz) squares unsweetened baking chocolate

1 gallon mint chocolate chip ice cream, softened

1 (16oz) carton frozen whipped topping (thawed)

In large bowl, combine cookie crumbs and melted butter.  Press into 2 13x9 pans.  Refrigerate for 30 minutes.  In small saucepan, combine milk, sugar, cubed butter and chocolate.  Cook and stir over medium heat until thickened and bubbly, about 12 minutes.  Remove from heat, cool completely.  Spread ice cream over each crust.  Spoon cooled chocolate sauce over top, evenly spreading to cover.  Freeze until firm.  Spread with whipped topping.  Desserts may be frozen for up to 2 months.  Remove from freezer 10 minutes before cutting.  Garnish with shaved chocolate.  Yield: 15-18 servings per pan.

STACKED CORNBREAD VEGETABLE SALSA SALAD

Corn Bread

1 T. vegetable oil

3 cups buttermilk

2 eggs

2 c yellow cornmeal

1 t baking soda

1 t baking powder

1 t salt

Salad

1 lb. bacon

1 pkg ranch style dressing

8 oz. sour cream

1 c. mayo

3 tomatoes chopped

1/2 c green pepper chopped

1/2 c green onions chopped

2-16oz cans pinto beans drained and rinsed

3 c shredded cheddar cheese

1-15oz can whole kernel corn

Preheat oven to 450 degrees.  Coat the bottom and sides of a 10-inch cast iron skillet with vegetable oil and place in the oven to heat.  In a medium bowl combine buttermilk and eggs, stir.  Add the cornmeal, baking soda, baking powder, and salt.  Pour the batter into the hot skillet.  Bake for 15 minutes, or until lightly browned.  Let cool.

Fry bacon to crisp, drain and crumble.

In a medium bowl, combine the ranch dressing mix, sour cream, and mayo and mix well.  In another bowl, combine the tomatoes, bell pepper, and green onions to form a chunky salsa.  Crumble the cooled cornbread and place half in the bottom of a large serving bowl.  Top with half the pinto beans.  Layer half of the salsa mixture over the beans.  Follow with half of the cheese, bacon, and corn, and top with half of the dressing.  Make a second layer, ending with the dressing.  Cover and chill for at least 2 hours before serving.

There you have it.  If you have any questions please feel free to email me!

Happy baking.

BYOP PICTURES

I wanted to show you some pictures of our BYOP before the ladies got there on Saturday morning!

We always hang the new patterns and specialty hand dyed wools on the clothesline.  They look beautiful just waving in the breeze.

More hand-dyed woolens.

Outdoor seating just outside the shop.

Strings of gourds.  Dad made these himself.  He drilled the holes and strung the gourds.

Sumac is from Dad's bush.

Gourds hung on the garage(shop) door.  Boxes below are filled with individual gourds.

Two large tents and tables so we can eat our lunch or sit outside and work.

Clothesline in the backyard.

Rummage Sale table.  All things related to rughooking, wool or hand made.

More sales and a little bit of a discussion.  :)

Parking lot on Dad's lawn..............Perhaps this is why we had THREE carloads of people ask us what was going on.  Garage Sale............oh please!!

More pictures to come.

The Rugs

Single Flower.  Hooked by Marge Huftalin. Taught by Sharon Townsend.  Pattern by Ewe and Eye

Simple Sampler by Ewe and Eye/Threads That Bind.  Hooked by Elsie Ulland, Newton, Iowa

Geometric by Ewe and Eye/Threads That Bind.  Hooked by Elsie Ulland, Newton, Iowa

Hmmm.  Interesting Angle.  Picture by Drew.

 

Challenge Rugs

I am so sad.  I usually take a picture of every rug and this year the time got away from me and before I knew it half the rugs were gone.

I do have pictures of the Challenge Rugs for 2011 and will be posting those tomorrow.

More BYOP

They're  EVERY WHERE........................inside, outside, right side, left side............and what fun they had.

The weather couldn't have been more perfect!  These really don't need any explaining............just enjoy!

Whew..................................Pictures were taken by my children. :)

It's Fair Time

Tuesday morning at 9:30 it was time to get the projects judged for the County Fair.  Sam made Pumpkin Muffins with chocolate chips..............Yum.  They are wonderful, freeze great and are somewhat healthy.....there is pumpkin in them.;)

They received a Blue Ribbon

A Large Chest was his chosen Woodworking project.  I will get a better picture of that............it is made from pine and he stained it.........I tried REALLY hard to get him to paint it but he HATES painting.  It is a pretty cool piece of furniture.

His project was considered for the State Fair but was not selected to go..........the judges like the hardwoods.  None the less Sam was still excited.  He worked very hard on his project.

Congrats! Sam!

Last night ALL the chickens were weighed in at the fair.  I am one of two Poultry Superintendents and our job is to check everyone in and weigh the broilers...............Fun!!

We washed our chickens Monday morning so they are ready for Thursday's judging.  2 Pens of 3 and one rooster.................Remember the one that was crowing at Mom's?  She hated that rooster and now it is at fair making noise with all the other roosters!!

Not sure what will happen after the fair..................they are so hard on the female chickens and it really bothers Natalie that every time we let the chickens out he jumps on the females!  I told her that's a fact of life in ALL species...............better get used to it! :)