Stitch It!! Podcast

episode 52: “Snow Day!!!”

knitting on/off:

-my mittens were happily received…..pattern is MIA…rewriting it again

-bella mittens in progress (adding 1 cable repeat)

-burn test: wool vs not wool

-hats are on order for the store

-new bag lust!!!!  knit and tonic posted it on her blog….and i can’t stop looking at it now….

Namaste Cali Zuma

they have it at Scout’s Swag…i’m obsessed! Nolita…you might be on the chopping block!

babble:

-family holiday party=LOUD

-vacuum cleaner fiend!

-”sheep says…” “horse says…”

-my shoes make me happy!!!

-birthday festivities  and feeling old

baking:

-Holiday Bundt Cake re-mix

Buck Eyes

1c peanut butter

2c powdered sugar

2c rice crispies

1/2c melted margarine/butter

1c flaked coconut

1 package chocolate almond bark

mix first 5 ingredients in a bowl, roll into golf sized balls, put on wax paper and chill.

melt chocolate almond bark, dip balls in half way, and put on wax paper to chill and cool.

Rollo Pretzel Turtles

mini pretzels

bag of rollos

whole pecans

set oven to 250 degrees. spread mini pretzels in one layer on a cookie sheet that’s covered in tin foil.  unwrap a rollo and put it on each mini pretzel. once all pretzels have a rollo, put it in the oven for 5-10 minutes. take them out of the oven, and push one pecan into each rollo so it squishes it down. let them cool. eat and enjoy!!!

Butter Brickle Bars 

saltine crackers

1c brown sugar

1c butter

1 small package semi-sweet chocolate chips

set oven to 350 degrees. spread individual size crackers on a cookie sheet (you can line with aluminum foil if you are careful later when removing them). combine sugar and butter in a pan and boil for 5 minutes, stirring constantly.  spread over crackers. bake in oven for 5 minutes.  spread 1 small package of chocolate chips on top. put  back in the oven for 2 minutes to melt. spread with a knife or spatula. let it cool, and carefully break/cut out of the pan.

favorite thing: