Pages

Sausage Balls

Sausage Balls are an appetizer that most everyone loves, and this recipe is an extra yummy one with the addition of cream cheese. I made these over the weekend for a party, and they didn't last long. This is a recipe to hang on to.


Sausage Balls
1 pound hot sausage
1 (8 ounce) package cream cheese, softened
1 1/4 cups Bisquick
4 ounces grated sharp cheddar cheese

Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil and spray with cooking spray. In a large bowl, combine sausage, cream cheese, and Bisquick; mix together until well combined. Add cheddar cheese, stir until blended. Form into 1-inch balls and place on prepared pan. Bake in preheated oven for 20 - 25 minutes. Can be served hot or at room temperature.


Combine the sausage, cream cheese and Bisquick.

Stir together until well combined.

Blend in the cheddar cheese.


Form into 1-inch balls and place on a baking sheet.

Bake for 20 - 25 minutes.

Sausage Balls are an appetizer that most everyone loves, and this recipe is an extra yummy one with the addition of cream cheese. I made these over the weekend for a party, and they didn't last long. This is a recipe to hang on to.


Sausage Balls
1 pound hot sausage
1 (8 ounce) package cream cheese, softened
1 1/4 cups Bisquick
4 ounces grated sharp cheddar cheese

Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil and spray with cooking spray. In a large bowl, combine sausage, cream cheese, and Bisquick; mix together until well combined. Add cheddar cheese, stir until blended. Form into 1-inch balls and place on prepared pan. Bake in preheated oven for 20 - 25 minutes. Can be served hot or at room temperature.


Combine the sausage, cream cheese and Bisquick.

Stir together until well combined.

Blend in the cheddar cheese.


Form into 1-inch balls and place on a baking sheet.

Bake for 20 - 25 minutes.

reade more... Résuméabuiyad
at No comments:
Labels: , ,

Oven Baked Ham and Swiss Sandwiches



These sandwiches have made the rounds on the internet for some time now, and I have always wanted to try them. Ham and swiss is my favorite sandwich filling combo and these looked too delicious not to try. They'd be a great addition to a Superbowl buffet line up, or just a yummy, quick weeknight supper. I pared down the quantity of meat and cheese (and butter!) compared to other recipes, and I promise you won't miss it.

Start by making the yummy sauce. I like to melt the butter in the microwave in a measuring cup. Then add the mustard,



onion flakes, poppy seeds



and Worcestershire sauce and whisk together.

Line a baking sheet with foil, then slice the Hawaiian rolls all together so you have a top and bottom. (Do not separate the individual rolls.) Place the bottom layer on the foil-lined pan, then top with the sliced ham.



Add the swiss cheese on top of the ham.



Whisk the dressing again, and now pour about 1/3 of it over the cheese.



Place the top part of the buns over the cheese, and then pour the rest of the sauce over the bread.



Look at all that buttery poppy seed goodness!



Bake the rolls for about 15 minutes or until golden brown



and the cheese is melted.



One year ago: Pasta with Brussels Sprouts and Bacon
Two years ago: M&M Cookies

Find more great ideas at Mouthwatering Monday, Mangia Mondays, Menu Mondays, Your Recipe, My Kitchen, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, What's on the Menu Wednesdays, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.

Oven Baked Ham and Swiss Sandwiches

1 pkg. (12 count) Hawaiian Rolls
1/2 pound of ham, thinly sliced
1/2 pound swiss cheese
6 Tbsp. melted butter
1/2 Tbsp. dry mustard
1/2 Tbsp. onion flakes
1/2 Tbsp. poppy seeds
1/2 tsp. Worcestershire sauce

Slice the entire package of rolls at once to make a top and bottom layer. Place the bottom layer on a foil-lined baking sheet.

Cover the rolls with the ham, and then the swiss. In a glass measuring cup, combine the butter, mustard, onion flakes, poppy seeds and Worcestershire sauce. Drizzle a little of the mixture over the ham and cheese layer before replacing top layer of roll. Drizzle remaining mixture over the rolls.

Bake at 350 until cheese is melted, about 10-15 minutes. Serves 4-6.


These sandwiches have made the rounds on the internet for some time now, and I have always wanted to try them. Ham and swiss is my favorite sandwich filling combo and these looked too delicious not to try. They'd be a great addition to a Superbowl buffet line up, or just a yummy, quick weeknight supper. I pared down the quantity of meat and cheese (and butter!) compared to other recipes, and I promise you won't miss it.

Start by making the yummy sauce. I like to melt the butter in the microwave in a measuring cup. Then add the mustard,



onion flakes, poppy seeds



and Worcestershire sauce and whisk together.

Line a baking sheet with foil, then slice the Hawaiian rolls all together so you have a top and bottom. (Do not separate the individual rolls.) Place the bottom layer on the foil-lined pan, then top with the sliced ham.



Add the swiss cheese on top of the ham.



Whisk the dressing again, and now pour about 1/3 of it over the cheese.



Place the top part of the buns over the cheese, and then pour the rest of the sauce over the bread.



Look at all that buttery poppy seed goodness!



Bake the rolls for about 15 minutes or until golden brown



and the cheese is melted.



One year ago: Pasta with Brussels Sprouts and Bacon
Two years ago: M&M Cookies

Find more great ideas at Mouthwatering Monday, Mangia Mondays, Menu Mondays, Your Recipe, My Kitchen, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, What's on the Menu Wednesdays, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.

Oven Baked Ham and Swiss Sandwiches

1 pkg. (12 count) Hawaiian Rolls
1/2 pound of ham, thinly sliced
1/2 pound swiss cheese
6 Tbsp. melted butter
1/2 Tbsp. dry mustard
1/2 Tbsp. onion flakes
1/2 Tbsp. poppy seeds
1/2 tsp. Worcestershire sauce

Slice the entire package of rolls at once to make a top and bottom layer. Place the bottom layer on a foil-lined baking sheet.

Cover the rolls with the ham, and then the swiss. In a glass measuring cup, combine the butter, mustard, onion flakes, poppy seeds and Worcestershire sauce. Drizzle a little of the mixture over the ham and cheese layer before replacing top layer of roll. Drizzle remaining mixture over the rolls.

Bake at 350 until cheese is melted, about 10-15 minutes. Serves 4-6.
reade more... Résuméabuiyad
at No comments:
Labels: , ,

High Tea Lemon Cookies

High Tea Lemon Cookies are the kind of cookies that are delicate and soft and simply melt in your mouth. These lemony little treats are perfect to serve at events like receptions, showers, teas, or parties. The ingredient list may seem a bit different from a typical cookie, but then these really aren't "typical" cookies.





High Tea Lemon cookies recipe courtesy of Linda Stradley and her web site, What's Cooking America, athttp://whatscookingamerica.net.


High Tea Lemon Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 cups cornstarch

Bring butter to room temperature by allowing to sit out of refrigerator one hour or longer. Preheat oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper. In a large bowl, beat butter until creamy; add powdered sugar and mix well. Beat in lemon zest and vanilla. Add flour and cornstarch, beating until well combined with the butter mixture. Roll the dough into 1-inch balls. Place on the prepared pan and bake for 15 minutes or until the bottoms begin to turn light brown. Cool on wire racks. Cookies will be very delicate while warm. When cookies have cooled spread tops with Lemon Frosting.

Lemon Frosting
2 1/2 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
2 cups powdered sugar
In a small bowl, combine butter, lemon zest, lemon juice, and powdered sugar. Beat until frosting is smooth. A little more lemon juice can be added if the frosting needs to be thinned. Using a silicone brush, spread the frosting on the tops of the cookies, or if desired the cookie tops can be dipped in the frosting.


Roll the cookie dough into 1-inch balls and place on parchment paper.

Bake the cookies for 15 minutes.

Mix the butter, lemon zest, lemon juice, and powdered sugar until smooth for the frosting.

Brush frosting on the cookie tops.

High Tea Lemon Cookies are the kind of cookies that are delicate and soft and simply melt in your mouth. These lemony little treats are perfect to serve at events like receptions, showers, teas, or parties. The ingredient list may seem a bit different from a typical cookie, but then these really aren't "typical" cookies.





High Tea Lemon cookies recipe courtesy of Linda Stradley and her web site, What's Cooking America, athttp://whatscookingamerica.net.


High Tea Lemon Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 cups cornstarch

Bring butter to room temperature by allowing to sit out of refrigerator one hour or longer. Preheat oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper. In a large bowl, beat butter until creamy; add powdered sugar and mix well. Beat in lemon zest and vanilla. Add flour and cornstarch, beating until well combined with the butter mixture. Roll the dough into 1-inch balls. Place on the prepared pan and bake for 15 minutes or until the bottoms begin to turn light brown. Cool on wire racks. Cookies will be very delicate while warm. When cookies have cooled spread tops with Lemon Frosting.

Lemon Frosting
2 1/2 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
2 cups powdered sugar
In a small bowl, combine butter, lemon zest, lemon juice, and powdered sugar. Beat until frosting is smooth. A little more lemon juice can be added if the frosting needs to be thinned. Using a silicone brush, spread the frosting on the tops of the cookies, or if desired the cookie tops can be dipped in the frosting.


Roll the cookie dough into 1-inch balls and place on parchment paper.

Bake the cookies for 15 minutes.

Mix the butter, lemon zest, lemon juice, and powdered sugar until smooth for the frosting.

Brush frosting on the cookie tops.

reade more... Résuméabuiyad
at No comments:
Labels: , ,

Mission Organization: Week 4 - My Cluttered Desktop

This week I tackled my desktop. The before pictures that I am posting today make me cringe to share them with you. My desk was cluttered with piles of paper that seemed to have taken on a life of their own.


This is an embarrassing shot of the desktop where I blog.

The piles of recipes and who knows what else are stacked everywhere.

My plan of attack was just to clear it all off and sort it out. I found a couple of empty electronics boxes, a big stack of papers to be filed, a huge stack of recipes and cooking magazines, 5 different product manuals, assorted catalogs, and a big pile of trash.


There was also a change jar, one of my husband's manuals, and my iPad case.
This was a big job, but the end result was worth the effort!

My entire desktop is now clutter-free with space to spare.

I love sitting down to a desk with no clutter! The sorting took quite a while, but it was time well spent.



This week I tackled my desktop. The before pictures that I am posting today make me cringe to share them with you. My desk was cluttered with piles of paper that seemed to have taken on a life of their own.


This is an embarrassing shot of the desktop where I blog.

The piles of recipes and who knows what else are stacked everywhere.

My plan of attack was just to clear it all off and sort it out. I found a couple of empty electronics boxes, a big stack of papers to be filed, a huge stack of recipes and cooking magazines, 5 different product manuals, assorted catalogs, and a big pile of trash.


There was also a change jar, one of my husband's manuals, and my iPad case.
This was a big job, but the end result was worth the effort!

My entire desktop is now clutter-free with space to spare.

I love sitting down to a desk with no clutter! The sorting took quite a while, but it was time well spent.



reade more... Résuméabuiyad
at No comments:
Labels: ,

Crock Pot Chicken Fettuccine

This recipe was given to me more than 15 years ago by a school secretary, and I believe that it originally came from a ladies' magazine. It is so easy to throw these few ingredients into a crock pot in the morning, then prepare the fettuccine noodles in the evening when the chicken is cooked and ready to serve.




Crock Pot Chicken Fettuccine
1 onion, sliced
1 green pepper, sliced
1 1/2 pounds chicken breast tenderloins or chicken breast
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Fettuccine noodles, cooked according to package directions


Place the sliced onion and green pepper in the bottom of a crock pot. Place the chicken tenderloins over the onions and peppers. In a small bowl, mix together the soup, cheese, salt, and pepper; spread this mixture over the chicken. Cook on LOW for 8 hours or on HIGH for 4 hours. When chicken is done, cook fettuccine noodles according to package directions. Serve chicken over noodles.



Slice the onion and pepper.

Mix together a soup, parmesan cheese, salt, and pepper.

Layer the onions and peppers, chicken and soup mixture in the crockpot. Cover, cook, then serve over fettuccine noodles.

This recipe was given to me more than 15 years ago by a school secretary, and I believe that it originally came from a ladies' magazine. It is so easy to throw these few ingredients into a crock pot in the morning, then prepare the fettuccine noodles in the evening when the chicken is cooked and ready to serve.




Crock Pot Chicken Fettuccine
1 onion, sliced
1 green pepper, sliced
1 1/2 pounds chicken breast tenderloins or chicken breast
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Fettuccine noodles, cooked according to package directions


Place the sliced onion and green pepper in the bottom of a crock pot. Place the chicken tenderloins over the onions and peppers. In a small bowl, mix together the soup, cheese, salt, and pepper; spread this mixture over the chicken. Cook on LOW for 8 hours or on HIGH for 4 hours. When chicken is done, cook fettuccine noodles according to package directions. Serve chicken over noodles.



Slice the onion and pepper.

Mix together a soup, parmesan cheese, salt, and pepper.

Layer the onions and peppers, chicken and soup mixture in the crockpot. Cover, cook, then serve over fettuccine noodles.

reade more... Résuméabuiyad
at No comments:
Labels: , ,

Pear Custard Bars



This is one of my favorite desserts - the combination of fruit and cream cheese is always winning - but I especially love how in this recipe the pears pair (get it? pears pair!) with the custardy filling and the nutty crust.

This is a recipe repeat. For step by step instructions, visit the original post.

One year ago: Spicy Pasta with Sweet Potatoes
Two years ago: Baba Ghanoush

Find more great stuff at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Friday Potluck, Fusion Friday.

Pear Custard Bars

Crust:
1/2 cup butter, softened
1/3 cup sugar
3/4 cup flour
1/4 tsp. vanilla
2/3 cup chopped macadamia nuts

Filling:
1- 8oz. package cream cheese, softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla
1 can (15 1/4 oz) pear halves, drained
1/2 tsp. sugar
1/2 tsp. cinnamon

In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a well greased 8 or 9 inch square baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack. Increase heat to 375.

In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 for 25-30 minutes (center will be soft set but will firm up while cooling). Cool on a wire rack for 45 minutes.

Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. Makes 16 bars.


This is one of my favorite desserts - the combination of fruit and cream cheese is always winning - but I especially love how in this recipe the pears pair (get it? pears pair!) with the custardy filling and the nutty crust.

This is a recipe repeat. For step by step instructions, visit the original post.

One year ago: Spicy Pasta with Sweet Potatoes
Two years ago: Baba Ghanoush

Find more great stuff at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Friday Potluck, Fusion Friday.

Pear Custard Bars

Crust:
1/2 cup butter, softened
1/3 cup sugar
3/4 cup flour
1/4 tsp. vanilla
2/3 cup chopped macadamia nuts

Filling:
1- 8oz. package cream cheese, softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla
1 can (15 1/4 oz) pear halves, drained
1/2 tsp. sugar
1/2 tsp. cinnamon

In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a well greased 8 or 9 inch square baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack. Increase heat to 375.

In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 for 25-30 minutes (center will be soft set but will firm up while cooling). Cool on a wire rack for 45 minutes.

Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. Makes 16 bars.
reade more... Résuméabuiyad
at No comments:

My Memories Winner!





We have a winner of the My Memories digital scrapbooking software free giveaway! The winner was selected the old-fashioned way - I wrote all the numbers on slips of paper and dropped them into my little basket.



Then I pulled out the winning number - NUMBER 3 !!!




Comment number 3 was Jamie, congratulations! Jamie said, "I love the recipe kit. I want to make recipe books for Christmas gifts & this would be perfect!"

Since there was no contact information with Jamie's comment, I need Jamie to please contact me within 24 hours or a new winner will be chosen.





If you didn't win but would still like to have this top-rated digital scrapbooking software, the great folks over at My Memories are offering  a code so that you can get $10 off the kit! When checking out, use code: STMMMS75179

Thanks to everyone who entered the giveaway!














We have a winner of the My Memories digital scrapbooking software free giveaway! The winner was selected the old-fashioned way - I wrote all the numbers on slips of paper and dropped them into my little basket.



Then I pulled out the winning number - NUMBER 3 !!!




Comment number 3 was Jamie, congratulations! Jamie said, "I love the recipe kit. I want to make recipe books for Christmas gifts & this would be perfect!"

Since there was no contact information with Jamie's comment, I need Jamie to please contact me within 24 hours or a new winner will be chosen.





If you didn't win but would still like to have this top-rated digital scrapbooking software, the great folks over at My Memories are offering  a code so that you can get $10 off the kit! When checking out, use code: STMMMS75179

Thanks to everyone who entered the giveaway!










reade more... Résuméabuiyad
at No comments:
Labels:

A Fun Weight Loss Motivator


At an earlier time in my life weight loss was really not an issue. I was blessed with a good metabolism and healthy foods were my natural choices, so extra weight wasn't a problem for me. That changed after I became ill. Now that I have been taking several medications for a long while, not to mention a  low energy level from chronic illness, the pounds are much harder to keep off.

In my Pinterest browsing I found a weight loss motivator that looked like too much fun not to share. This is a visual motivator that you can look at every day to help you "see" your progress.



You just need two clear containers - the size depends on how big your motivation to lose weight is going to be. You might need a pint, quart, or who knows, even a gallon if you're really motivated! You'll also need some pretty glass marbles or beads.

Label the containers with "Pounds to Go" and "Pounds Lost". Drop a marble for every pound you want to lose into the "Pounds to Go" jar. Then get busy losing some weight. Every time you lose a pound take a marble out of the first jar and put it in the "Pounds Lost" jar. Simple, but oh, so motivating to see that second jar start to fill up!
I'm keeping these jars in sight, and I'm hoping to be able to transfer all the marbles to the "Pounds Lost" jar.

Don't forget the the My Memories giveaway will the ending January 25!


This post was shared with:
Bacon Time Anything Goes
Momnivore's Dilemma Creative Juice Thursday
Thriving on Thursdays
Junk in Their Trunk Link it Up Wednesday
The Shady Porch Rock n Share

At an earlier time in my life weight loss was really not an issue. I was blessed with a good metabolism and healthy foods were my natural choices, so extra weight wasn't a problem for me. That changed after I became ill. Now that I have been taking several medications for a long while, not to mention a  low energy level from chronic illness, the pounds are much harder to keep off.

In my Pinterest browsing I found a weight loss motivator that looked like too much fun not to share. This is a visual motivator that you can look at every day to help you "see" your progress.



You just need two clear containers - the size depends on how big your motivation to lose weight is going to be. You might need a pint, quart, or who knows, even a gallon if you're really motivated! You'll also need some pretty glass marbles or beads.

Label the containers with "Pounds to Go" and "Pounds Lost". Drop a marble for every pound you want to lose into the "Pounds to Go" jar. Then get busy losing some weight. Every time you lose a pound take a marble out of the first jar and put it in the "Pounds Lost" jar. Simple, but oh, so motivating to see that second jar start to fill up!
I'm keeping these jars in sight, and I'm hoping to be able to transfer all the marbles to the "Pounds Lost" jar.

Don't forget the the My Memories giveaway will the ending January 25!


This post was shared with:
Bacon Time Anything Goes
Momnivore's Dilemma Creative Juice Thursday
Thriving on Thursdays
Junk in Their Trunk Link it Up Wednesday
The Shady Porch Rock n Share
reade more... Résuméabuiyad
at No comments:
Labels: ,

A Scarf With Wooden Beads

So it looks like I have given up my addiction to hair care products just to replace it with scarf making. This is the third scarf I have made, and I bought fabric for another one today. The one I made today is from fleece and it is so cuddly warm. I made it similar to the Pull Thru Scarf that I made recently, but with a new embellishment this time. This time I found some wooden beads to trim the ends. Do I need to mention that I found these beads in the drapery trim department? I seem to remember that the draperies were quite becoming on Scarlet O'Hara, so if they worked for her I can only hope.



What you need:
1/2 yard fleece fabric
1/2 yard trim
Thread to match

This scarf is made very much like a recent scarf that I posted, but I am going to post the instructions for this one as well.
The half yard of fabric looks like this when you buy it folded in half.

I unfolded it and refolded in the other direction. The fabric is 60 inches wide, and I am using the width of the fabric for the scarf.

I trimmed off the curled ends and then straightened the edges so that the folded piece of fabric is cut to 8 1/2 inches wide. The finished scarf will be approximately 8 inches wide x 60 inches long.

The purchased beads were sewn on a twill strip.

Lay the beads across each end of the fabric and stitch to the right side of the fabric, then sandwich them between the two layers of fabric right sides together. Stitch all the way around the cut edge, leaving about a 4-inch opening to turn.

Turn the scarf to the right side and press; stitch the opening by hand.

Fold the scarf in half lengthwise and find the center back, mark with a pin.

Also mark the center fold with a pin.

From the center back, measure down a length of 9 inches and mark with a pin. Measure 3 inches from that pin and mark again.

Mark the center line between the two pins.

Using a straight stitch, sew around the center line mark between the pins 1/8 inch on either side, making a "box". Then using a sharp pair of scissors, cut an opening in the center of the box. This will be pull thru for the scarf.


Last week my addiction was hair care products, now I'm  hooked on making scarves, I'm wondering if the progression is upward or downward after that. What next?




So it looks like I have given up my addiction to hair care products just to replace it with scarf making. This is the third scarf I have made, and I bought fabric for another one today. The one I made today is from fleece and it is so cuddly warm. I made it similar to the Pull Thru Scarf that I made recently, but with a new embellishment this time. This time I found some wooden beads to trim the ends. Do I need to mention that I found these beads in the drapery trim department? I seem to remember that the draperies were quite becoming on Scarlet O'Hara, so if they worked for her I can only hope.



What you need:
1/2 yard fleece fabric
1/2 yard trim
Thread to match

This scarf is made very much like a recent scarf that I posted, but I am going to post the instructions for this one as well.
The half yard of fabric looks like this when you buy it folded in half.

I unfolded it and refolded in the other direction. The fabric is 60 inches wide, and I am using the width of the fabric for the scarf.

I trimmed off the curled ends and then straightened the edges so that the folded piece of fabric is cut to 8 1/2 inches wide. The finished scarf will be approximately 8 inches wide x 60 inches long.

The purchased beads were sewn on a twill strip.

Lay the beads across each end of the fabric and stitch to the right side of the fabric, then sandwich them between the two layers of fabric right sides together. Stitch all the way around the cut edge, leaving about a 4-inch opening to turn.

Turn the scarf to the right side and press; stitch the opening by hand.

Fold the scarf in half lengthwise and find the center back, mark with a pin.

Also mark the center fold with a pin.

From the center back, measure down a length of 9 inches and mark with a pin. Measure 3 inches from that pin and mark again.

Mark the center line between the two pins.

Using a straight stitch, sew around the center line mark between the pins 1/8 inch on either side, making a "box". Then using a sharp pair of scissors, cut an opening in the center of the box. This will be pull thru for the scarf.


Last week my addiction was hair care products, now I'm  hooked on making scarves, I'm wondering if the progression is upward or downward after that. What next?




reade more... Résuméabuiyad
at No comments:
Labels: ,