Saturday, November 26, 2016

November 2016

Happy Thanksgiving everyone!  

We had a great time at quilt club today.  Three of us were working on our first clue for Bonnie Hunter's mystery quilt "En Provence".  They were Rhonda, Patty and me.  Linda was working on her wedding quilt and Sheree was working on her round robin quilt.

On to show and tell.  You can tell we have had some busy quilters this past month or two.

This is my Baby Bovine quilt that I made for a friend who shows cows.  She had her baby early, by about a month.  He is already here and was due after Christmas.

 Linda has made great progress on her round robin quilt.  She followed Patty's lead and did every other block for the last round so far.  We all love it!
This is a really nice picture of you Linda!  She made her wreath pillow two wreaths.  She did the quilting herself.  It turned out great!
A few years ago, the club made snowmen quilts as a group.  Linda decided to turn hers into a table runner for now and then is planning on cutting it in half and making two pillow from it.  She did the embroidery on her machine and it turned out quite cute.
 Linda also made some cute cupcake aprons for her granddaughter and a friend.
 This is a very nice memory quilt Linda made with flannel shirts from a friend's grandfather.  This pattern really showcased the shirt fabrics nicely.  She has two more to do.
 Here is the wedding quilt Linda is working on for her niece?  This picture doesn't do it justice.  It is absolutely beautiful.  Thank goodness for show and tell as two turned blocks were discovered.  Linda learned how to unsew and fix these.
 This is Patty's quilt that she made with left over fabric from the commissioned quilt that she made.  This will have flannel as the backing and will be for her husband.  She used a MSQ pattern to make it.  Great job Patty!
 Rhonda's Texas quilt is almost finished.  It just needs to have the binding sewn on the back.  We all loved this one too.  This goes to a friend of hers from TX living up North.
 Rhonda made this quilt with children's specialty fabrics and a Moda's Bake Shop pattern.  I think this is the pattern she used.
 Rhonda's round robin top is finished.  It finished quite large and looks so pretty.  I notice the colors repeating in her rows that help tie it all together.  I can't wait to see all of them together.  Patty's are both quilted and I think on is also bound already.
 This is a Burst Block that Rhonda made to test out the template from MSQ.  Here is a link to what the pattern looks like put together.  Pretty cool.  Rhonda is planning on making this in  primary colors.
 Sheree brought some show and tells.  This is a baby quilt that she made.  Do you recognize some of those blocks?  This is adorable.
 Sheree is almost ready for Christmas!  She bought the panel and fabrics for this on our last shop hop.  This is so pretty.
 This is Sheree's last shop hop Christmas panel quilt.  She had to search online for the border fabric and found enough to make this border.  This is a  really  sweet quilt.

Rhonda made a delicious Cream of Crab soup for us and will share the recipe.

3 cans potato soup
1 can cream of mushroom
1 can cream of celery or asparagus
1 quart half and half
1 pound crab meat
Old bay seasoning to taste

Mix all ingredients in crockpot and heat.  Serve with oyster crackers.

I brought some crackers and was asked for the recipe.  Here is the recipe for that.

 I used the dill dip instead of the salad dressing mix, so I didn't add dill.  I also added gold fish.  I think I over baked them because my temp was 350 for about 20 minutes.



  • 2½ tablespoons freshly chopped dill (or 1 teaspoon dried)
  • ¼ cup vegetable oil
  • 1 16-oz. box oyster crackers
  • 1 1-oz. packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • ¼ teaspoon lemon pepper (optional), and/or garlic powder


  1. 1. Preheat the oven to 250°F.
  2. 2. In a small bowl, add the oil, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, dill, and lemon pepper and/or garlic powder. Stir until mixed through.
  3. 3. In a 1-gallon-size Glad® Zipper Bag, add the crackers and oil mixture.
  4. 4. Seal the bag and toss until well-coated.
  5. 5. Arrange the crackers on an ungreased half-sheet pan in a single layer.
  6. 6. Bake the crackers for 15 to 20 minutes or until golden.
Our next meeting will be January 28, 2017.

I hope everyone has a very Merry and Blessed Christmas and a Happy New Year!!!!

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