every morning I sew a little before work
yeah I know I am up early and it is MY time
nice and quiet and peaceful
well this little guy was born from some
orange coins that were a small 4 inch square
I played with dark blues for background
and I like it! I just HAD to add a face to this
cutie and I think it may become either a
mugrug or a potholder
I also have been working on this runner
taking my slabs and making pumpkins
these were the extra slabs as I needed to play
to see how those others will go together-
the ones that started out as HST pinwheels etc
love that border
so far this week this is what I have accomplished
I made lunch for work so now
Dunks and I will meet you in the sewing room
and while we are at it
lets make some goodies to
sustain us while we are slabbing away
JulieRose from julierosequilts sent in this one.........
sounds so yummy1
Here's another recipe that we all like a lot....
PUMPKIN PIE BARS:
(I make these at Thanksgiving
for the "night before cooks" LOL))
1 and 1/3 cup flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar
3/4 cups (1 and 1/2 sticks) cold butter or margarine
1 cup old fashioned oats
1/2 cup chopped pecans
1 pkg (8 oz) Cream cheese (softened)
1 can (15 oz) pumpkin
1 Tbsp pumpkin pie spice
PREHEAT oven to 350 degrees. Line 13x9 inch baking pan with foil; grease foil lining. Let foil overhang a bit...
Mix flour, brown sugar and 1/4 cup of granulated sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in oats and pecans. Reserve 1 cup of oat mixture; press remaining mix onto bottom of pan. Bake 15 minutes.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on med. speed until well blended. Pour over crust; sprinkle with reserved crumb mix.
BAKE 25 min. Lift from pan using foil as handle; cool completely. Cut into 24 bars.
Store leftover bars in tightly covered container in Refrigerator.
E N J O Y;)))