surprise packages, donation top and punkin' recipes

A little of this and that---first up the triple rail top that I just finished on Friday evening. I used an Mary Ellen Hopkins pattern of the month from back in August 2000. The plain squares really don't show up as well in my version as you can see the heart at the center really well on hers. Quilt Holder said "this isn't finished" when he was trying to figure out which direction it went, meaning there was no border. It's not getting one--first, because it is a donation quilt top and it is big enough and second, I am not fond of putting on borders in the first place. I cut the side triangles slightly oversized so it has a tiny built in border anyway.

Stashbusting here, though in small bits. About a third of the blocks were leftover from some that Nancy had shared with us but I pieced the rest at the fall sew in---many from the scrap bag or batting bits. Some I swapped with Theramae for a bit more color in both of our tops. When I got down to the last three rows all I had left were blue blocks in various shades so I pieced a few more from the scrap bag. I look at this as being an ongoing project---triple rail blocks and bowties. Both can be assembled once enough blocks are accumulated and make good use of the scraps on hand and the muslin cutaways. I still need to seam the backing fabric and cut binding for this but the quilt group does not meet until the 8th of January so there is no rush to ready it for pinning.


I also wanted to share a couple of surprises that came in the mail yesterday. Veronica read my comment about not having the Santa insert made for my Katrinka Design multi-seasonal banner and whipped one up for me!! Apparently she had the block pieced and just waiting for a use so she said she "couldn't resist" . What a cool surprise! I had taken this wallhanging down so I could display the Mumm Santa but had to at least pin it up on the bedroom door so I could enjoy the new Santa this season! And there was more-----




The little holiday tissue holder was also included. The fabric squares came in a card from Cher . Thanks to them both for their generosity! Isn't it fun to get quilty surprises?

No sewing or quilting going on here. I DO have a top to quilt but figure it can wait one more day. I spent part of the day working on some computer maintenance yesterday. I decided to work on the sweater collar instead . I am currently about half done with it. I decided to go with the roll collar version so it needs to be knit to about 6 inches and then doubled over. Since the whole sweater has been set aside for about 7 years or more, there is no real rush to complete it. Probably going to go to my godchild/niece whenever it is done........

Carol asked about the pumpkin bar recipes I mentioned that I planned on taking to our recent holiday potluck. I actually made a layered pumpkin dessert for the event but will include the recipe for the one I normally would make for pumpkin cheesecake bars. You know how it is--spot one you would like to at least try and make others be the guinea pigs? I have made some changed to the original recipe to reduce the fats if not the calories!

Layered Pumpkin Dessert
• 8 individual Hostess Twinkies Snack Cakes (come in a box of 10)


• 1-8 oz. package Neufchatel cheese -- softened


• 1 cup powdered sugar


• 1-8 oz. tub Cool Whip, fat free -- divided use


• 2-3.4 oz. box vanilla pudding mix -- instant, not cooked type


• 1-15 oz. can solid pack pumpkin--not pie filling


• 1 teaspoon pumpkin pie spice (original called for 1 1/2 tsp. but that seemed a little much to me)


• 1 cup lowfat 1% milk


Slice Twinkies in half lengthwise and place cream-side up, in single layer in 13x9-inch baking dish. Using a mixer, blend together cream cheese, confectioner’s sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blending and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Source:
"http://www.nancys-kitchen.com/november-5-2006.htm"

My thoughts were that the pumpkin mix would also be good in a graham cracker crust and either top the filling mix with the pumpkin or the other way around. Probably would be enough for more than one pie. You could mix the cream cheese with sour cream instead of cool whip (as you do for blueberry dessert topping) and it would still be good.

Pumpkin Cheesecake Bars
Serves : 48

• 1-16-oz. box pound cake mix


• 3 eggs


• 2 tablespoons butter or margarine, melted


• 4 teaspoons pumpkin pie spice, divided use


• 1-8-oz. pkg. cream cheese, softened -- (nuefchatel is okay)


• 1-14-oz. can sweetened fat free condensed milk -- (not evaporated)


• 1-16-oz. can solid pack pumpkin, not pie mix


• 1/2 teaspoon salt


• 1 cup chopped nuts, I prefer pecans


Preheat oven to 350 degrees.

To make the crust:
In a large mixer bowl on low speed, combine the pound cake mix, 1 egg, melted margarine and 2 tsp. pumpkin pie spice until crumbly. Press into the bottom of a 15 X 10-inch jelly roll pan.


To make the filling:
In large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the condensed milk. Add the remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt. Mix well.

Pour over crust and sprinkle with chopped nuts. Bake 30-35 minutes or until set. Cool in the pan and then chill before cutting into bars. Should be stored in the refrigerator.

Source: Unknown, from my files