25 August, 2014

Episode 208: Seventh Season Begins


Episode 208

Weigh in:

Redcedar

Vodka lemonade

Fruit stripe gum socks-PhD

Mojo socks-finished

Smart mitts-finished

Mixing the grape and the grain-finished

A bit of fiber

Roo is home- Into the whirled

Espinner BFL

Grocery shopping

Outlander unclub

Great Lakes hand dyed

Stitched by Jessalu

LillaRose small & medium plain flexiclip

Michigan fiber festival

Briar Rose

Beaded bag

Bijou basin

Lost city knits

Snacks

Infinitetwist.com

Inkling the squid

Potluck

All potluck is from the groups project pages.

Entree

Six years!! Happy anniversary!!

Side dish

Killed another steam cleaner

Car in the shop

On the menu

Knittin' in the Mitten

Tees & bags preorder- coming soon

Yarn & fiber preorder- coming soon

Non retreat swap- sign ups until the end of August

Show/try on night- projects or products?

Exercise

Driving!

Pumped up PT

Small set back

Gadget corner/favorite things

 

Chicken pot pie

1 package (16 ounces) frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1can (10 3/4 ounces) condensed cream of chicken soup

1cup Original Bisquick mix

1/2 cup milk

1 egg

 

Directions

Heat oven to 400ºF.

Mix vegetables, chicken and soup in ungreased 2-quart casserole.

Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

Bake 30 minutes or until golden brown.

 

Whiz cinnamon rolls

From The Girls and Boys Cookbook

2 c. Bisquick

2/3 c. milk

1/4 c. sugar

1 tsp. cinnamon

 

Heat oven to 425 degrees. Grease 12 muffin cups. Beat Bisquick and milk in bowl for 15 strokes. Roll dough around on floured board to prevent sticking. Knead gently 8 to 10 times. Roll into 12"x7" rectangle. Spread with soft butter. Sprinkle with mixture of sugar and cinnamon. Roll up tightly, width wise. Seal well. Cut in 1" slices. Set in muffin cups. Bake about 15 minutes. Yield: 12.


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