Crafts

A Birthday Scarf!

I started knitting just a few months ago. I decided I was going to teach myself, so I bought a book, some needles, and a skein of yarn from the crafts store on base. There was a LOT of trial and error. I’m sure that first project heard a few naughty words here and there, and I pulled it all apart several times in frustration. But…where there’s a will, there’s a way, or so they say. I completed that first project and decided to make another scarf trying a new pattern. This one I wanted to make for Andrew’s mom as part of her birthday gift. Her birthday is New Year’s Eve, so I didn’t really have any downtime between my Christmas projects and this one!

The pattern is called Stockinette Seed Diamonds. It’s from “The Complete Photo Guide to Knitting,” which is the book I used to teach myself to knit. If I could make this over again, I would put a border on it, because it does have a tendency to roll up on itself a bit. I had it pressed smooth in the pictures.

The yarn I used for this was a wool blend — so light and soft! Plus I loved the color. I used 2 balls of yarn for this, which gave me a pretty good length.

Recipes

Farmhouse Barbecue Muffins

This is another recipe I got from my mom. It’s another one of those “homey” meals that I use frequently because it’s quick and easy. Plus Andrew loves these muffins! I usually make corn as a side dish to go with these.

Prep time: 20 minutes
Bake time: 20 minutes
Serves: 10 (or 12)

1 tube (10 oz) refrigerated buttermilk biscuits*
1 lb. ground beef
1/2 c. ketchup
3 T. brown sugar
1 T. cider vinegar
1/2 t. chili powder
1 c. (4 oz) shredded cheddar cheese

1. Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside.
2. In a skillet, cook beef over medium heat until no longer pink; drain. In a small bowl, combine ketchup, brown sugar, vinegar, and chili powder; stir until smooth. Add to meat and mix well.
3. Divide the meat mixture among the biscuit-lined cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375F/190C for 18-20 minutes or until golden brown. Cool 5 minutes before serving.

*As with the Cheeseburger Biscuit Bake recipe, I make my own biscuits for this. Since I’m making my own biscuits, I usually make 12 instead of 10 for a couple extra muffins!

**Each muffin has about 225 calories, 9 g fat, and 14 g protein**

Recipes

Cream Cheese Mints

I love cream cheese, and I love mint, so I really liked these soft candies! They were very quick and easy, although the do have to chill overnight.

Makes: about 60 mints

1 (3 oz) package cream cheese, softened (I used those little mini packages)
1/4 c. all-vegetable shortening
1/2 t. peppermint oil (2 t. peppermint extract can be substituted)
4 c. powdered sugar (you may need slightly more if using peppermint extract instead of oil)

1. Line a baking sheet with parchment paper. In a medium bowl, beat cream cheese, shortening, and peppermint oil with a mixer until smooth. Gradually add powdered sugar, beating until well combined. (Dough will be soft and elastic.)
2. Roll dough into small balls, and place each ball on prepared baking sheet. Press fork into each ball to flatten. Cover baking sheet with plastic wrap, and chill mints overnight.