[Stitchinlocals] Happy October from everybody at the Stitchin' Post and Twigs!
Stitchin Post E-list
stitchinlist at stitchinpost.com
Fri Oct 5 17:23:29 PDT 2007
Happy October!
For those of you who were interested in seeing Jackie's Wednesday Demo
on needle felting pumpkin soft sculptures,
it has been postponed until Wednesday, October 31st. And, since we are
no longer having the quilt workshop at the Stitchin' Post next
Wedensday, we will be having our usual Wednesday Demo & Sewing. Joyce
will show us how to make some cute Halloween Decorations -- including a
pumpkin make with fat quarters and toilet paper! (You'll have to see
this one!)
Last Friday we had our first ever "Yarn Tasting" and it was a great success.
Several people asked Jean about the two attached recipes. They are both very
popular with family and guests.
Enjoy the weekend!
Jean, Val, and the Stitchin' Post Staff
---
Jean’s Recipes
Chocolate Crunch Brownies
1 c. butter or margarine, softened
2c. sugar
4 eggs
6T. baking cocoa
1c. all-purpose flour
2 t. vanilla extract
½ t. salt
1 (7oz.) jar of marshmallow creme
1 c. creamy peanut butter
2 c. (12 oz) semisweet chocolate chips
3 c. rice krispies
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa,
flour, vanilla, and salt. Spread into a greased 13”x 9” pan. Bake at 350
degrees. Cool. Spread marshmallow crème over the cooled brownies. In a
small saucepan, melt the peanut butter and chocolate chips over low
heat, stirring constantly. Remove from heat and stir in cereal. Spread
over marshmallow layer. Chill before cutting. Store in the refrigerator.
---
Parmesan Artichoke Dip
½ c. green onions, finely chopped
14 oz. can artichoke hearts, drained and diced
1c. mayonnaise
1 c. fresh Parmesan cheese, grated
dash of garlic powder
dash of Beau Monde seasoning
Combine all ingredients and spoon into a 1 quart casserole or pie plate.
Bake at 350 until bubbly about 20 minutes. Serve with crackers, bread
rounds, or vegetables.
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