Artichoke Dip

A Freaking Mazing Artichoke Dip

I found this at http://www.joyfulabode.com/a-freaking-mazing-artichoke-dip/ when I was searching for an artichoke dip recipe.  This is the one we liked best.

A-Freaking-Mazing Artichoke Dip

Author: Emily Chapelle - Joyful Abode

Recipe type: Appetizer

Cuisine: Grain-free, Gluten-free, Primal, Low Carb

This is the best artichoke dip you'll ever make. It's quick and easy, and everyone loves it.

Ingredients

• 8 oz. Cream Cheese
• A dollop of sour cream - maybe ¼ - ⅓ cup
• A dollop of mayonnaise - about ¼ cup
• About a cup of chopped spinach (either fresh, cooked, or frozen, thawed). I use one box frozen.
• 2 ~15oz cans or jars of artichoke hearts (in water, not marinated), drained and roughly chopped
• Garlic salt to taste
• Chili powder
• ½ cup shredded mozzarella cheese
• A handful of shredded mozzarella cheese for the top

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Warm the cream cheese in the microwave for 2 minutes on 50% heat to soften it. Pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.
3. Mix all ingredients in a baking dish.
4. Be generous with the chili powder! The cream cheese and sour cream will act to "cool" the dip, so you can sprinkle away with the chili!
5. Bake 30-45 minutes until heated through.
6. Sprinkle on a bit more mozzarella, then broil until the cheese is browned.

Now you can get down to the business of eating and enjoying your delicious dip. Try it with:

1. Zero-Carb Homemade Baked Cheese Crisps
2. Carrot sticks
3. Celery sticks
4. Strips of raw bell peppers
5. Pork rinds
6. A spoon
7. Homemade grain-free crackers (I’m thinking of a sesame-seed based one that I may try to make!)
8. Slices of turnips, jicama, or large radishes

I also think it would be great in hollowed-out Roma tomato halves or jalapeno pepper halves, possibly wrapped with bacon. Dear goodness…. *sigh*

Make it in a beautiful enameled baking dish, and this artichoke dip will be ready for entertaining everyone’s tastebuds at your party in style.

Crochet Star

I was looking for a star pattern to put in birthday gift bags.

I found it on this website with great directions. http://habitualhomebody.com/how-to-crochet-a-star/

I would like them to look like this and I think if I put a SC boarder on the pattern below that it would look like that.

Star pattern:

Start with a magic ring. 15 Dc into the ring.
Click here for my video tutorial on how to make a magic ring.

Slip stitch to join in top of first DC. Pull the tail to close the hole (or leave it open if you wish). Chain 6.

SC in third stitch from hook. HDC in next stitch. Dc in next two stitches.

Skip two stitches. Slip stitch in third stitch to anchor down star arm. Repeat these last three steps 4 more times.

When you get to the last arm of the star, you will slip stitch into the first stitch, then finish off. Weave in ends.

How to block your stars:

You may wish to block your star so the arms stay flat. It’s very simple to do this. All you need is a piece of cardboard, some pins, and a spray bottle of water. Flatten and stretch the star to the shape you want it to be in when dry. Pin them in that position to the cardboard. Spray liberally with water and let air dry.

(Psst, I cheated by using a hairdryer to dry them because I was impatient – my yarn was wool so I wasn’t worried about melting, but acrylic may melt this way- so be careful and maybe test one first).

When completely dry, remove the pins and you’re done!

Here’s a blocking before and after:

Beaded Friendship Bracelet

I found this on http://www.1dogwoof.com/2013/04/crochet-beaded-friendship-bracelet.html

I just happened along her website.


For an intro on this project, check out my previous post.

 Supplies:

2.5mm crochet hook
6 strand embroidery thread
30 size 6 glass beads
large sewing needle small enough to go through the beads

Abbreviations:

sl st: slip stitch
ch: chain
st: stitch

Thread 30 seed beads onto your embroidery floss.

Row 1: Leave a 7-8 inch tail.  Ch. 39. Turn

Row 2: Sl st in back ridge of the 2nd ch from hook.  Sl st in each chain across.  Turn.

Row 3: Ch. 1.  Sl st in each of next 4 st. Sl st a bead in each of next 30 st. Sl st next 4 st.  Turn.

The bead part isn’t as hard as it sounds.  Push each bead tightly to the work before inserting your hook into the stitch to complete the slip stitch.  The bead should now be on the right of your hook, while the unused beads continue to be on the left of the hook.  (for right handers)

Row 4: Ch 1. Sl st in each st across.  Leave a 7-8 inch tail and fasten off.

Now you have the body of the bracelet with a two tails on the same side of the bracelet.  Now cut 3 lengths of embroidery floss, each about 14-15 inches (twice the length of a tail).  Loop one of the strands on the end with the tails, and loop the other two strands on the other end,so you have 4 “tails” on each end of the bracelet.  You can use a lark’s knot or just tie it however you need to secure it to the body.  Now work a 4-way braid on each end.  The length of the braid is up to you – it’ll depend on whether you want to make the bracelet adjustable or just tie the ends together.  If you want to make the ends adjustable, you’ll have to create an adjustable knot macrame knot  [bad link] (or a series of square knots) to hold the two ends together.

For mine, I ended the braids with a knot, added a couple more beads and tied another knot to hold them in place.  The finishing touches are completely up to you!

Large Raised Box Stitch Basket

I found this on http://www.4you-withlove.com/2015/01/large-raised-box-stitch-crochet-basket.html

LARGE RAISED BOX STITCH CROCHET BASKET

Finished size:  Yours may vary depending on how tightly you can crochet your basket.  My basket is 10.5″ wide at the base and  6.5″ high (not including the handles)

Supplies:

• 3 skeins Lion Brand Wool Ease Thick & Quick (106 yd/97 m per skein) or equivalent super bulky weight yarn
• Size N (9 mm) crochet hook
• Yarn needle & scissors

Abbreviations:

• ch chain stitch
• ss slip stitch
• sc single crochet
• hdc half double crochet
• dc double crochet

Gauge:  Does not matter.  However, the tighter you can crochet, the firmer (but smaller) your basket will be.  You really want to crochet as tightly as you can to create a nice firm basket that doesn’t “Flop”.

Directions:

This basket is crocheted holding two strands of yarn throughout.

We will start off by making the base.  You will be making a flat circle.

Holding 2 strands together, make a slip not, ch4, join with a ss to form a ring

Round 1 Ch 3 (counts as first dc), 11 dc into the ring, join with ss (12 stitches)

Round 2 Ch 3 (counts as first dc), 1 dc into the base of your chain, *2 dc in each dc to the end of the round* join with ss (24 stitches)

Round 3 Ch 3 (counts as first dc), 1 dc into the base of your chain, *1 dc in the next dc, 2 dc in each of the next 2 dc, repeat from * to last 2 dc, 1 dc in next dc, 2 dc in last dc, join with ss (40 stitches)

Round 4 Ch 3 (counts as first dc), 1 dc into the base of your chain, *1 1 dc in each of the next 3 dc, 2dc in the next dc, repeat from * to the last 3 dc, 1 dc in each of the last 3 dc, join with ss (50 stitches)

Round 5 Ch 3 (counts as first dc), 1 dc into the base of your chain, “1 dc in each of the next 4 dc, 2dc in the next dc, repeat from * to last 4 dc, 1 dc in each of the last 4 dc, join with ss (60 stitches)

Now we are going to transition to working the sides of the basket.  To create a a nice clean edge, we will work the next round through the back post/leg of the previous round’s double crochets.  You can see photos & a tutorial of how to do this HERE.

Round 6 Flip your crocheted circle over to begin work on the wrong side.  Ch 1 (counts as first sc), 1 sc into the back post of each dc to the end of the round.  Join with ss (40 stitches).

Here’s a birds eye view of the bottom of my basket (from the inside).

Now it’s time to work the sides of the basket.    We will be working the raised box stitch and it consists of two rows:  row one is a single crochet/chain stitch combo and row two is comprised of double crochets.  To see a pictorial tutorial go HERE.

Round 7 Ch 3 (first ch counts as the 1st sc), skip 2 dc and sc into the third dc, *ch 2, skip 2 dc and sc into the third dc* repeat until 2 dc remain, chain 2 & ss  to the first ch to join.

Round 8 Ss into the “2 chain space”, ch 3 (counts as 1st dc), 1 dc in the 2 chain space, 1 dc around the 1 sc post front to back , *2 dc into the 2 chain space, 1 dc around the 1 sc post front to back* repeat to the end of the round ending with the final dc behind Round 6’s initial ch1.

Round 9 Repeat round 5

Round 10 Repeat round 6

Round 11 Repeat round 5

Round 12 Repeat round 6

Round 13 Repeat round 5

Round 14 Repeat round 6

Now it’s time to work the handles.  Before I write the directions here’s a quick overview of the next round.

• You will ss the next 10 stitches to create a nice edge to the bottom of your handle & break off your yarn
• You will then return to the first slipped stitch, join your yarn and chain 10 (for the handle).
• Then you create a nice top to the “box” on your box stitches, you will work 20 sc into the back loop of the next 20 dc
• Then repeat for the second handle:  ss 10 stitches & break yarn, rejoin yarn, chain 10, 20 sc through back loop of next 20 dc and then you will be back at the start of the round.

Round 15  *Ss the next 10 stitches, break yarn. Join yarn at the first ss, ch 10, 20 sc through the back loop of the next 20 dc* repeat from * ss to join.

Round 16  Ch 1, *15 hdc into the chain 10 loop, 1 sc into each dc for the next 20 dc* repeat from *, ss to join

Weave in ends.

Now you have a crocheted basket to hold your yarn in!

Coffee Cup Coster

I found this through http://www.allfreecrochet.com/Crochet-Coasters/Crazy-Cute-Coffee-Coasters and followed the link to http://www.repeatcrafterme.com/2015/07/starbucks-core-coffee-series-and.html

I thought these coffee cup coasters would be cute to make especially since I think I have some brown yarn in a stash that someone gave me.

Crochet Coffee Coaster pattern:

Materials:

– Size H Crochet Hook

– Worsted weight yarn in main mug color and brown. I used Lion Brand Vanna’s Choice which is an acrylic yarn but a nice cotton yarn would work as well.

– Tapestry needle

Abbreviations:

SC = Single Crochet

HDC = Half Double Crochet

DC = Double Crochet

Starting with main mug color

Chain 7, SC in second chain from hook and rest of way down, chain 1, turn (6 SC)

Row 2: SC in each stitch across, chain 1, turn (6 SC)
Row 3: 2 SC in first, SC in next 4, 2 SC in last, chain 1, turn (8 SC)
Row 4: SC in each across, chain 1, turn (8 SC)
Row 5: 2 SC in first, SC in next 6, 2 SC in last, chain 1, turn (10 SC)

Row 6: SC in each stitch across, chain 1, turn (10 SC)

Row 7: 2 SC in first stitch, SC in next 8, 2 SC in last, chain 1, turn (12 SC)

Row 8-12: SC in each stitch across, chain 1, turn (12 SC) Note: chain 2 at the end of row 12.

Row 13: DC, HDC, SC in next 8, HDC, DC,

Drop main color but don’t fasten off. Change to brown yarn, chain 1, turn
Row 14: SC in first 2, HDC, DC in next 6, HDC, SC in last 2, fasten off brown yarn
Pick up main color yarn again and slip stitch across top (of brown) in back loops only, continue to SC around edges of cup and join with slip stitch to first slip stitch, chain 1, turn,

Make 2 slip stitches, chain 8, skip 5 stitches and join with slip stitch, slip stitch in next, chain 1 and turn, SC, make 12 HDC around chain 8, join with SC, slip stitch in next, fasten off and weave in ends.

Crochet Soaker Diapers

This is being copied from Fleisher Yarns "Triangle Soakers No. 3481 and Crocheted Soakers No. 3483" Fleisher's Baby Book, Hand Knits for Infants to 4yrs Vol.87 (1950):10, 51. Print.

Triangle Soakers No. 3481

Size: Small and Large Size

Note: Instructions are for smaller size, changes for larger size are in parentheses

Materials

-Fleisher's Petite Knitting Worsted, 1 skein; or Fleisher's Wonderized Casa-Laine Sport Yarn, 1 ball.

-Bucilla Plastic Knitting Needles, 1 pair Size 4

Gauge: 6sts=1"

Cast on 112 (120) sts. Work k1, p1 ribbing for 5 rows.

Beading - right side -*k1, yo, k2 tog., p1: repeat from * to end

Work 7 more rows of ribbing. Change to a garter st (k every row), work 10 (16) rows even.

Dec. row - k1, k2 tog., k to end. Repeat last row until 2 sts remain. k2 tog. Fasten off.

Finishing Off

Steam by laying flat on pressing board, wrong side out.  Steam first one side and when dry, steam on other side. Steam all seams and crochet edges. Do not steam ribbing.

Sew ribbing and even rows of garter st tog. Fold soaker with point meeting end of seam. Sew first 3" each side of point to first 3" below seam matching ridges. With double strand of yarn, ch 30" for cord and run through beading.

Crocheted Soakers No. 3483

Medium size

Materials

-Fleisher's Wonderized Babyfair, 2 balls

-Bucilla Plastic crochet hook, Size 3

Gauage: 6sts=1"  13rows=3"

First Half

Ch38 for lower edge.  Work 1 hdc in 3rd st from hook and in each st to end; 36 sts.

Ch2, turn (ch2 does not count as 1 st), inc. 1st (2hdc in 1st) each side in each of the next 14 rows; 64hdc.

Work 4.5" even.

Dec. 1 st each side in next row. Work 1 row even. Dec. 1 st each side in next row.  Work 2 rows. Ch1 turn, 1sc in each st. Fasten off.

Second Half

Working from same side as row 1 of first half, work 36 hdc on free side of foundation ch. Finish 2nd half to correspond to first half.

Sew side seams. From right side, work a row of sc around leg openings, spacing sts to keep an even edge. Steam by laying flat on pressing board, wrong side out.  Steam first one side and when dry, steam on other side. Steam all seams and crochet edges.

Cord

Make a ch about 32" long, work a slip st in 2nd st from hook and in each st to end. Fasten off. Draw cord through last hdc row on top of soakers

Slow Cooker Burrito Bowls

I found this on http://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-recipes-from-the-kitchn-207333

Slow Cooker Chicken Burrito Bowls

Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours. 

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes

• Cooking the Rice Separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
• Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond Burrito Bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos

Peanutbutter Balls

PEANUT BUTTER BALLS

INGREDIENTS

• ½ cup peanut butter
• ½ cup oats
• ½ cup nonfat dry milk
• ¼ cup honey
• 1/2t salt
• Optional: 
• flax seeds
• chia seeds

INSTRUCTIONS

1. Combine all ingredients. (if the consistency isn't quite roll-able, add more peanut butter or more oats or dry milk powder to get the right texture.)
2. Roll into small balls, about golf ball size.
3. Store in an airtight container in the refrigerator.

Szechuan Noodles with Ground Beef

Adapted from http://www.food.com/recipe/szechuan-noodles-with-spicy-beef-sauce-48760 and the recipe incorporates homemade hoisin sauce found http://www.food.com/recipe/homemade-hoisin-sauce-312992


Ingredients
8oz cooked spaghetti
1lb ground beef
1 chopped onion
1T minced garlic
1.5t minced ginger
crushed red pepper to taste
broccoli, cabbage or some other vegetable
2T cornstarch
3/4c beef broth
1/3c soy sauce
2T peanut butter
1T honey or molasses
2t rice vinegar

• Brown hamburger with onions, garlic, ginger, and red pepper.
• Cook spaghetti.
• While hamburger is browning, combine cornstarch, beef broth, soy sauce, peanut butter, honey, and rice vinegar.  Stir till smooth.
• Pour beef broth mixture onto ground beef, bring to a boil for a minute, stirring constantly
• Toss with cooked pasta and sprinkle with green onions and sesame seeds.

Whole Wheat Sandwich Bread by HealthyGreenFamily

I found this at http://myhealthygreenfamily.com/blog/wordpress/100-whole-wheat-sandwich-bread-recipe-that-rises-like-white/

I rewrote it for 2 loaves and changed it a little with how I would be cooking it.

Makes 2 loaves (recipe halved to make two loaves)

Ingredients:

§  5 cups whole wheat flour

§  1 c oats

§  3/4 cups seeds (optional) (ie. hemp, chia, flax, sunflower, sesame etc)

§  2 tsp. yeast

§  1/4 c. liquid honey plus 1 tbsp.

§  3 tbsp. butter, melted, at room temperature (oil)

§  egg

§  1.5 tsp. salt

§  water (see below for amounts)

Directions:

1.   Soak for 30 minutes or up to 2 hours:

§  3 cups flour in 2 cups warm water (If you are using freshly ground flour cut back to 2.25 cups.)

§  Up to 3/4 cups seeds (optional)

§  Cover with damp tea towel

Flour/water mixture shouldn't be watery.  Water should just mix into flour without any excess.  Make sure there is no dry flour.  Add by the tbsp. if needed.

2.   Start sponge (half hour before starting):

§  in 3/4 c. warm water, gently mix 2 tsp. yeast and 1 tbsp. honey until just mixed. Set aside.  Do not over-mix.

Sponge should be visibly active: bubbles forming etc. before adding to recipe.

3.   Melt 6 tbsp. butter.  Cool to room temperature.

4.   After flour is soaked and sponge is bubbly add to soaked flour/seed mixture:

§  melted butter at room temperature (oil)

§  egg

§  sponge (should be bubbly with yeast obviously active)

§  1/2 cup liquid honey (not hot!)

§  2 tsp. salt (sprinkled in)

5.   Mix/ knead in 1cup oats and 1-2 cups flour to right consistency.  (Stir in until it is too hard to stir, then dump on lightly floured counter top and knead in.)  Dough should feel pliable and not dry. Sprinkle counter top with small amount of flour as needed to prevent from sticking to the counter.  Knead for 15 minutes.

6.   Place dough in large, greased bowl.  Cover with a damp tea towel.  Place in warm (not hot!) corner on counter top.  Allow to rise until double: up to 2 hours.  

7.   Remove from bowl, punch down and kneed for 2 minutes.  Divide into 2 even sizes.

8.   Kneed each individual loaf.  Roll with a rolling pin and then roll up dough.  Pinch to make a loaf shape.  Place in greased loaf pan.  Cover loaves with damp tea towel.

9.   Allow to rise until double: up to 2 hours.

10. Bake at 350F for 40 minutes or until loaves are lightly browned and smell amazing :).

11.  Remove from oven and cool 10 minutes on wire rack.  Remove from loaf pans and cool completely on wire rack.  Brush tops with butter if desired.  It makes the loaf tops nice and soft.

Notes:

§  Bread rising time depends on room temperature, air pressure, altitude etc.  I am located at sea level.

§  Yeast amounts in a bread recipe can vary based on altitude. Click here for an altitude adjustment chart.

§  You can add 3 whole eggs to the ingredients to make the loaf more moist/chewy.

§  Make sure your yeast expiry date hasn’t passed.  Yeast can be too old to work properly.

§  I now have TRIPLED this recipe with great success!  I can make 15 loaves at one go 

§  Click here for a video tutorial on how to knead bread.

Whole Wheat Sandwich Bread by Oregon Cottage

I found this on http://anoregoncottage.com/whole-wheat-sandwich-bread-101/and this is now my favorite bread recipe.  I like that it doesn't need gluten and it doesn't need a second rising.  It goes straight into pans to rise.

This recipe has gone through a re-write to fit how I now make this bread.

WHOLE WHEAT SANDWICH BREAD

PREP TIME 1 hour 30 m  
COOK TIME  30 m  
TOTAL TIME  2 hours

• Hand mix the following in mixing bowl and let sit for 15-20 minutes to sponge
• 2.5c warm water
• 1c oatmeal (I use old fashion not quick 1-minute oats)
• 2c whole wheat flour
• 1.5T yeast
• Add following to bowl and mix with dough hook. 
• 2.5c whole wheat flour
• 1/3c oil (or unsweetened applesauce)
• 2t salt
• 1/4c sunflower seeds
• 2T flax seeds
• 1T poppy seeds
• 1T chia seeds (optional)
• If dough is still sticky add a couple tablespoons of white flour at a time till dough starts to clean sides of the bowl and dough is correct consistence.  Could be 1/2c-1c of white flour.
• Preheat oven to 150.
• Turn dough out and divide in half.  Kneed and form into loaves and place into greased pans.
• If summer, let rise till dough is ~1" above pans.  Bake for 30min at 350F.
• If winter, preheat oven to 150F.  Turn oven OFF and let loves rise in warm oven for ~30min. Do not open oven door.  Turn oven to 350F and bake for 30min.

Detect languageAfrikaansAlbanianArabicArmenianAzerbaijaniBasqueBengaliBelarusianBulgarianCatalanChinese (Simp)Chinese (Trad)CroatianCzechDanishDutchEnglishEsperantoEstonianFilipinoFinnishFrenchGalicianGeorgianGermanGreekGujaratiHaitian CreoleHebrewHindiHungarianIcelandicIndonesianIrishItalianJapaneseKannadaKoreanLaoLatinLatvianLithuanianMacedonianMalayMalteseNorwegianPersianPolishPortugueseRomanianRussianSerbianSlovakSlovenianSpanishSwahiliSwedishTamilTeluguThaiTurkishUkrainianUrduVietnameseWelshYiddish

AfrikaansAlbanianArabicArmenianAzerbaijaniBasqueBengaliBelarusianBulgarianCatalanChinese (Simp)Chinese (Trad)CroatianCzechDanishDutchEnglishEsperantoEstonianFilipinoFinnishFrenchGalicianGeorgianGermanGreekGujaratiHaitian CreoleHebrewHindiHungarianIcelandicIndonesianIrishItalianJapaneseKannadaKoreanLaoLatinLatvianLithuanianMacedonianMalayMalteseNorwegianPersianPolishPortugueseRomanianRussianSerbianSlovakSlovenianSpanishSwahiliSwedishTamilTeluguThaiTurkishUkrainianUrduVietnameseWelshYiddish

Text-to-speech function is limited to 100 characters

Options : History : Help : Feedback