Apron inspiration

I was inspired by Jodi's apron that she made for a recent contest (and for which she was a winner!). I had been wanting to make an apron for a gift, but couldn’t make up my mind on a pattern.  Jodi used the Apron-in-an-Hour pattern - the pattern can be found here - and it really does make up in an hour!  This is definitely on my list to make for future gifts.

It’s hard to tell with my limited photo skills and camera quality, but the main fabric of the apron has tiny, polka-dotted mushrooms on a muted green background.  I used a multi-colored, zig-zag stripe I had in my stash for the lower band and the ties.  Since it only uses a fat quarter for the apron panel, this is now going to give me an excuse to buy all those novelty fat quarter prints I’m always drooling over.  I really, really love this pattern, and I am grateful to both Jodi for inspiring me to try it, and to Stop Staring and Start Sewing for her generosity in sharing it with all of blogland.

The apron became a birthday gift for my sister, and I think she loved it.  Since we live far apart, I hope it brings her a smile when she wears it.  There’s nothing like bein’ in the kitchen with family, even if it’s only in spirit!

Cheers!

Elizabeth

Cool Treats #7

I’ve saved one of my favorites for last.  At our house we like to drizzle this with some hot fudge or chocolate sauce.  You can also substitute a chocolate cookie crust for the graham cracker. 

Peanut Butter Pie

8 oz. whipped topping

2 (8 0z. each) cream cheese, softened

1 1/2 cup powdered sugar

1 cup peanut butter

1 graham cracker crust (or chocolate)

In large bowl, combine whipped topping, cream cheese, sugar, and peanut butter using a wooden spoon.  When mixed, spoon into pie shell.  Refrigerate several hours.

I hope you have enjoyed the past weeks’ worth of “Cool Treats” as much as I have had sharing them with you.

Happy Weekend!

Elizabeth

Cool Treats #6

You didn’t think I’d only post one chocolate recipe, did you?!!

Chocolate Chip Cookie Refrigerator Dessert

1 package chocolate chip cookies (example Chips Ahoy or similar, store brand is fine)

1/2 cup butter

1 (8 oz.) package cream cheese, softened

1 large container Cool Whip

1 (3 oz.) package instant butterscotch pudding

1 (3 oz.) package chocolate pudding

Crush all cookies, reserving 1 cup crumbs for topping.  Melt butter and mix with rest of crumbs.  Press into a 9”x13” pan.  Refrigerate.  Meanwhile, combine cream cheese with approximately 3/4 of the whipped topping.   Spread onto crust.  Refrigerate.  Meanwhile, mix butterscotch pudding as directed and spread on top of whipped topping mixture.  Mix chocolate pudding as directed and spread on top of butterscotch pudding.  Spread rest of whipped topping over all and sprinkle with reserved cookie crumbs.  Cover and refrigerate over night.

Enjoy!

Elizabeth

Cool Treats #5

This one is a little more labor intensive, but very worth it! 

Creamy Ladyfinger Cheesecake

1 (40z.) package cream cheese

1 (8 oz.) package cream cheese

3/4 cup sugar

2 teaspoon vanilla

1 pint whipping cream

2 packages lady fingers

1 can cherry pie filling or fresh strawberries

Cream the cheese, sugar and vanilla with wooden spoon.  Whip cream in separate bowl until thick, fold into cheese mixture slowly.  Line a spring form or angel food pan with lady fingers, covering sides as well as bottom.  Pour cheese mixture into pan and refrigerate.  When well chilled, top cake with cherry filling.

Enjoy!

Elizabeth

Cool Treats #4

An oldie, but goodie…..

Five Cup Fruit Salad

1 cup coconut

1 cup mandarin oranges, drained

1 cup crushed pineapple, drained

1 cup miniature marshmallows

1 cup sour cream

Mix all in large bowl.  Cover and chill for several hours.

Enjoy!

Elizabeth

Cool Treats #3

Here’s one that is a little fancier.  I wish I had a picture to share of these  - they are very pretty!

Lemon Slush Cups

3 large lemons

15 ice cubes

1 (6 oz.) can of frozen pink lemonade concentrate

1 Tablespoon sugar

Blueberries

Cut lemons in half.  Twist on juicer to squeeze out juice.  Measure and save 2 Tablespoons lemon juice.  Scoop out insides of lemon skins (pulp) with spoon to make clean lemon “cups.”  Cut thin slice off of each bottom so cups will sit flat.  Crush ice cubes.  Combine pink lemonade with 2 Tablespoons lemon juice and sugar in blender.  Add ice and blend until smooth.  Spoon into lemon cups and decorate with blueberries.

Enjoy!

Elizabeth

Cool Treats #2

And now for something chocolate…..

Chocolate Mallow Malt Pie

1 short bread pie shell

2 cups miniature marshmallows

1/2 cup chocolate chips

1/2 cup milk (do not use skim)

1/4 teaspoon salt

1 cup whipping cream

1/4 cup chocolate or vanilla flavored malted milk powder

1 teaspoon vanilla

1/4 cup chopped pecans

In top of double boiler, combine marshmallows, chocolate chips, milk, and salt.  Cook over hot water, stirring occasionally, until marshmallows and chocolate chips are melted.  Remove from heat and cool until slightly thickened.  In small mixing bowl, combine whipping cream, malted milk powder, and vanilla.  Beat until very thick.  Fold in chocolate-marshmallow mixture.  Spoon into baked pastry shell.  Sprinkle chopped pecans around edge of pie.  Chill several hours or overnight.

Enjoy!

Elizabeth