Frozen Grasshopper Squares
28 OREO Cookies, divided
1 tub (1.62 L) mint-chocolate chip ice cream, softened
3 cups thawed Whipped Topping
1 square Semi-Sweet Chocolate, grated
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
SPREAD ice cream evenly over crumbs in pan; top with whipped topping and grated chocolate.
FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.
I am so glad May is almost over; 21 quilts in 10 days. Working close to 40 hour weeks. But I have finished all the quilts that Linda had brought in (you can see the other's here)
And here they are
And I have to show the back
Stetson and Boots
All thread used, Genziana Cotton Mako
Inspired by Rachel at PS I Quilt. A disappearing 9patch table runner. Made with a Portobello Market charm square pack. I added borders(it wasn't wide enough for my table without) using yardage from Moda's Wildflower Serenade II
Quilted with Double Plume and my favorite thread
Frozen Chocolate Mousse Squares
1 cup Oreo Baking Crumbs
1/4 cup non-hydrogenated margarine, melted
1 cup thawed Whipped Topping
2 tubs (250 g each) Cream Cheese Spread
1 can (300 mL) sweetened condensed milk
5 squares Semi-Sweet Chocolate, divided
LINE 9-inch square pan with foil, with ends of foil extending over sides; set aside. Mix baking crumbs and margarine; press onto bottom of prepared pan.
MELT 4 chocolate squares as directed on package. Beat cream cheese in medium bowl with mixer until creamy. Gradually add sweetened condensed milk, beating well after each addition. Blend in melted chocolate. Whisk in whipped topping, spoon over crust. Freeze 3 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate square; refrigerate until ready to use.
REMOVE dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to remove dessert from pan before cutting into squares to serve. Top with chocolate curls.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Vanilla Instant Pudding
1 cup cold milk
1/2 cup Smooth Peanut Butter
1 cup thawed Whipped Topping
1/2 cup whipping cream
4-1/2 squares Semi-Sweet Chocolate
2 Vanilla Wafers
2 Mini OREO Cookies
1 piece black string licorice
HEAT oven to 350ºF. Prepare cake batter as directed on package; pour into greased and floured 2-L ovenproof glass bowl. Bake 1 hour or until toothpick inserted in centre comes out clean. Cool cake in bowl 15 min.; invert onto wire rack. Cool completely.
BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; beat until well blended. Stir in Cool Whip. Cut cake horizontally in half; place flat layer on plate. Frost with half the pudding mixture; cover with remaining cake half, rounded-side up. Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.
BRING cream just to boil in small saucepan on low heat. Add chocolate; cook until melted, stirring constantly. Cool 10 min. Meanwhile, dip edges of wafers in glaze; place on plate. Let stand until glaze is firm. Spread remaining glaze onto cake.
MAKE 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears. Refrigerate 30 min.
CUT corner off 1 bottom corner of bag of pudding mixture; use to pipe pudding mixture onto cake for the monkey's mouth and into mound on top of head as shown in photo. Cut 6-inch length from licorice; place on cake for mouth. Cut remaining licorice piece in half; add to cake for the nostrils. Split Oreo Cookies in half; place icing-covered halves on cake for the eyes. Discard remaining Oreo halves or reserve for snacking. Keep cake refrigerated.
This is going to be a long one so grab a coffee(tea, pop, water lol) sit back and enjoy!
Back in April Linda called us and said she had 27 quilts she wanted quilted. She was going to call back in a few days to make an appointment to bring them in but we didn't hear from her.
A week or so later, I answer the phone and it's Linda. She had 7 quilts and needed them by May 22nd. We looked at our schedule; it was pretty tight until May 15th but we figured 7 quilts in 7 days? Not a problem.
When Linda brought the quilts, there were 15, not 7. I had 10 of them finished this past Tuesday when Linda called and asked if she could come pick up some of the finished ones. And when she did, she dropped off 5 more lol! Guess what I'm working on next week???
Here are the ones I've finished. The fabrics Linda has used are just beautiful. Most of these quilts are being given away. All were quilted with Genziana Cotton Thread
Blowin Wind sorry for the bad picture
I've seen lots of these braid quilts around blogland lately(I have one on my list of must dos lol)
I love this one. Ginger made it using a jelly roll(can anyone tell me what this line is? it's so pretty)
So why is it my nemesis? It is the quilting pattern, Flowing Feathers. This is an excellent beginner pattern(We have it in our beginner pack) Every single time I have quilted this pattern, I somehow end up going backwards. And it is soooo frustrating!
But I am very happy to say that I didn't go backwards today(yay!) And I am thrilled I got this one finished today, now I can take tomorrow off and enjoy a 4 day long weekend-woo hoo!!!
I was sooo spoiled this year!
A quilt kit from Hamels that I had just longarm quilted for them.
And a box of chocolates from Purdys. And even better, it's DARK chocolate. Yum
And Mom had just bottled some wine(raspberry and pomegranate. soooo good!) and she gave me a case of each. How cool are these bottles?
Creamy Layered Squares
1-1/2 cups Graham Crumbs
1/2 cup sugar, divided
6 Tbsp. butter, melted
2 pkg. (250 g each) Brick Cream Cheese, softened
3 cups cold milk, divided
2 pkg. (4-serving size each) Lemon Instant Pudding
3 to 4 drops red food colouring
3 cups thawed Whipped Topping
MIX graham crumbs, 1/4 cup sugar and butter until well blended. Press onto bottom of 13x9-inch pan; set aside.
BEAT cream cheese, remaining sugar and 1/4 cup milk with whisk until well blended. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 3 min. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Stir food colouring into Cool Whip with whisk until blended; spread over pudding layer. Refrigerate 4 hours.
Seriously; how fantastic is this fabric?!? I think it's from Amy Butler(please correct me if I am wrong) Teresa did a fantastic job piecing this; if it had matched my house, I would have been extremely tempted to keep it(I am kidding lol)
favorite fabric is this funky striped fabric. The white polka dots is pieced into the block; all the stripe is the fabric!(so sorry I blurred the picture!)