Chrstmas Coaster

 

Crochet Dishcloth

HOW TO CROCHET THE FARMHOUSE  DISHCLOTH

Finished size: approximately 9 inches square

YOU WILL NEED

Worsted-weight 100% cotton yarn in a main color

A small amount of a contrasting color for the ridges

5 mm (H) crochet hook

Yarn needle

Scissors

ABBREVIATIONS

ch = chain

sc = single crochet

dc = double crochet

hdc = half double crochet

BLO = back loop only

sl st = slip stitch

st = stitch

FOUNDATION

With your MAIN COLOR, ch 33.

ROW 1

Sc in the second ch from the hook.

Dc in the next ch.

Repeat *sc in next ch, dc in next ch* across.

You should have 32 stitches.

ROWS 2–5

Ch 1 and turn.

Sc in the first st and dc in the next st.

Repeat *sc, dc* across.

This alternating sc and dc pattern creates the lemon peel texture.

CHANGE TO CONTRASTING COLOR

On the final dc of Row 5, stop before completing the last yarn-over.

Drop the main color, yarn over with the contrasting color, and pull it through the remaining loops to finish the stitch.

Your new color is now ready for Row 6.

ROW 6 — CONTRASTING COLOR

Ch 1 and turn.

Hdc in every stitch across.

ROW 7 — CONTRASTING COLOR

Ch 1 and turn.

Hdc in the BLO of every stitch across.

Working into the back loops creates the raised ridge.

On the final hdc of Row 7, change back to the MAIN COLOR the same way: stop before the final yarn-over, pick up the main color, and use it to finish the stitch.

ROWS 8–11 — MAIN COLOR

Ch 1 and turn.

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

At the end of Row 11, change to the CONTRASTING COLOR on the final stitch.

ROWS 12–13 — CONTRASTING COLOR

Row 12: Hdc in every stitch across.

Row 13: Hdc in the BLO of every stitch across.

Change back to the MAIN COLOR on the final stitch of Row 13.

ROWS 14–17 — MAIN COLOR

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

At the end of Row 17, change to the CONTRASTING COLOR.

ROWS 18–19 — CONTRASTING COLOR

Row 18: Hdc in every stitch across.

Row 19: Hdc in the BLO of every stitch across.

Change back to the MAIN COLOR on the final stitch of Row 19.

ROWS 20–23 — MAIN COLOR

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

BORDER

Continue with the main color.

Ch 1 and work sc evenly around all four sides.

Work 3 sc into each corner so the dishcloth lies flat.

Join with a sl st to the first sc and fasten off.

Weave in all yarn ends securely.

A NOTE ABOUT THE COLOR CHANGES

Because the contrasting sections are several rows apart, I prefer cutting the contrasting yarn after each ridge section and weaving in the ends rather than carrying a long strand up the side.

If you prefer a one-color dishcloth, simply ignore the color-change directions and work the entire pattern in the same yarn.

OPTIONAL HANGING LOOP

Before fastening off the border, ch 10 and sl st back into the same corner.

Fasten off securely.

This pattern is especially pretty in sage green with cream ridges, dusty blue with ivory, or any two cotton colors that suit your kitchen.

Crochet Hair Scrunchie

 f

stir Fry Recipes

Stir Fry Recipes Honey Garlic Shrimp Stir Fry Recipe Ingredients - 1 lb large shrimp, peeled and deveined - 3 tbsp honey - 4 cloves garlic, minced - 1/4 cup soy sauce - 1 tbsp rice vinegar - 2 tbsp olive oil - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, sliced - Salt and black pepper to taste Serves: 6 | Cook Time: 20 minutes How to Make: Pat the shrimp dry and season lightly with salt and black pepper. In a small bowl, whisk together the honey, soy sauce, rice vinegar, and half of the minced garlic. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, just until pink and nearly cooked through, then transfer to a plate. Add the remaining oil to the skillet, followed by the broccoli, bell pepper, and carrot. Stir-fry for 4–5 minutes until the vegetables are crisp-tender. Add the remaining garlic and cook for about 30 seconds until fragrant. Return the shrimp to the skillet and pour in the honey garlic sauce. Toss everything together and cook for another 1–2 minutes, until the sauce lightly thickens and coats the shrimp and vegetables. Remove from the heat promptly to avoid overcooking the shrimp. Serve hot with steamed rice or noodles. Garlic Butter Vegetables Stir Fry Recipe Ingredients - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, sliced - 8 oz snap peas - 4 cloves garlic, minced - 4 tbsp butter - 1 tbsp soy sauce - Salt and black pepper to taste Serves: 6 | Cook Time: 15 minutes How to Make: Wash and prepare all the vegetables, cutting them into similar-sized pieces so they cook evenly. Heat 2 tablespoons butter in a large skillet or wok over medium-high heat. Add the carrot and broccoli first and stir-fry for 2–3 minutes. Add the red and yellow bell peppers and snap peas, then continue cooking for another 3–4 minutes. Keep the vegetables moving in the pan so they cook quickly while remaining slightly crisp. Push the vegetables to the sides and add the remaining butter and minced garlic to the center. Cook the garlic for about 30 seconds until fragrant, then toss everything together. Pour in the soy sauce and season with salt and black pepper. Stir-fry for another minute until the vegetables are glossy and evenly coated with the garlic butter. Serve immediately while hot and crisp. Sweet and Sour Chicken Stir Fry Recipe Ingredients - 1 lb chicken breast, cut into bite-sized pieces - 1 cup pineapple chunks - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 onion, sliced - 1/2 cup sweet and sour sauce - 2 tbsp soy sauce - 1 tbsp olive oil - Salt and black pepper to taste Serves: 6 | Cook Time: 25 minutes How to Make: Pat the chicken dry and season lightly with salt and black pepper. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate if the pan becomes crowded. Add the onion and bell peppers to the same skillet and stir-fry for 3–4 minutes until slightly softened but still crisp. Add the pineapple chunks and cook for another minute. Return the chicken to the skillet. Pour in the sweet and sour sauce and soy sauce, then toss until everything is evenly coated. Cook for another 2–3 minutes, allowing the sauce to become hot, glossy, and slightly thickened. Taste and adjust the seasoning if needed. Serve immediately over warm rice. Garlic Chicken Stir Fry Recipe Ingredients - 1 lb chicken thigh or breast, sliced - 6 cloves garlic, minced - 1/4 cup soy sauce - 2 tbsp oyster sauce - 1 tbsp brown sugar - 2 tbsp olive oil - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 onion, sliced - Salt and black pepper to taste Serves: 6 | Cook Time: 20 minutes How to Make: In a small bowl, combine the soy sauce, oyster sauce, and brown sugar, stirring until the sugar begins to dissolve. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate. Add the remaining olive oil to the skillet, followed by the broccoli, bell pepper, and onion. Stir-fry for 3–4 minutes until crisp-tender. Add the minced garlic and cook for about 30 seconds, stirring constantly so it does not burn. Return the chicken to the pan and pour the prepared sauce over everything. Toss well and cook for another 2–3 minutes until the sauce slightly thickens and coats the chicken and vegetables. Season with salt and black pepper as needed and serve hot. Beef and Broccoli Stir Fry Recipe Ingredients - 1 lb flank steak, thinly sliced - 4 cups broccoli florets - 3 cloves garlic, minced - 1/4 cup soy sauce - 2 tbsp oyster sauce - 1 tbsp cornstarch - 1/2 cup beef broth - 2 tbsp olive oil - Salt and black pepper to taste Serves: 6 | Cook Time: 25 minutes How to Make: Slice the flank steak thinly against the grain for the most tender texture. In a small bowl, whisk together the soy sauce, oyster sauce, beef broth, and cornstarch until smooth. Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2–3 minutes, working in batches if necessary so the meat browns instead of steaming. Transfer the browned beef to a plate. Add the remaining oil and broccoli to the skillet. Stir-fry for 3–4 minutes until bright green and crisp-tender. Add the garlic and cook for about 30 seconds. Return the beef to the skillet, stir the prepared sauce again, and pour it over the beef and broccoli. Toss continuously for 1–2 minutes until the sauce bubbles and thickens into a glossy coating. Season to taste and serve immediately with steamed rice. Pepper Steak Stir Fry Recipe Ingredients - 1 lb sirloin steak, thinly sliced - 2 bell peppers (red and green), sliced - 1 onion, sliced - 3 cloves garlic, minced - 1/4 cup soy sauce - 2 tbsp oyster sauce - 1 tbsp cornstarch - 1/2 cup beef broth - 2 tbsp olive oil - Salt and black pepper to taste Serves: 6 | Cook Time: 25 minutes How to Make: Thinly slice the sirloin against the grain and pat it dry. Whisk together the soy sauce, oyster sauce, beef broth, and cornstarch in a small bowl until no lumps remain. Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add the steak in a single layer and sear for 2–3 minutes until nicely browned, then transfer it to a plate. Add the remaining oil to the skillet and stir-fry the bell peppers and onion for 3–4 minutes until slightly softened but still crisp. Add the garlic and cook for about 30 seconds until fragrant. Return the steak and any accumulated juices to the skillet. Pour in the sauce mixture and toss everything together over high heat for 1–2 minutes, until the sauce thickens and coats the steak and vegetables. Taste and adjust with salt and black pepper if necessary. Serve hot with rice or noodles. Recipe by: Easy Steps Recipes #stirfry #dinner #easyrecipes #stirfryrecipe

Shrimp and Grits- Delicious - Quick- and Cheaper than Eating Out

 Shrimp and Grits for Two

Ingredients:

1/2 cup of grits ( I use quick cooking grits)

1 1/2 cups water

1/2 cup shredded sharp cheddat

24 Jumbo peeled and deveined shrimp (about one pound)

paprika

garlic powder

1/4 cup olive oil

3 Tablespoons butter

1/4 chicken stock

Instructions:

add grits to pot with water 

salt to taste

cook for 5 minutes stirring occasionally

while grits are cooking add enough olive oil to cover the bottom of a frying pan and put over medium high heat

sprinkle cleaned shrimp with paprika and garlic powder

add to frying pan and  cook about 5 minutes

remove shrimp and add butter and chicken stock to frying pan and simmer until butter is melted and sauce is slightly thicker then add shrimp back in to the pan

add cheese to grits and stir until grits appear smooth and not gritty

Place equal amounts of grits to each plate

Top grits with cooked shrimp 

Spoon the sauce over the shrimp and grits and enjoy

For less than a take out meal you have a resturant style meal for two people that takes less than 30 minutes to make

Notes:

there are many ways to cook grits but this is the way I always cook mine. Please feel free to cook the grits with any liquid and anyway you prefer. 

Cayenne Pepper Hot Sauce

 

Creating Your own HotSauce is simple and so delicious

if you have a garden full of peppers this recipe can be used for any type of peppers. No garden no problem just buy a few pounds of peppers from your favorite food market.

Ingredients:

One pound of peppers more or less

enough white vinegar to cover the peppers

2 Tablespoons fresh ginger root

5 small garlic cloves

I place the peppers, ginger, and garlic in the crockpot and set to high cooking for around 3 hours then I turn off the crockpot and remove lid and let peppers cool.

After the peppers are cool put the entire mixture of peppers, vinegar, ginger, and garlic in a food processor and blend until smooth

Put mixture in either a food mill or a strainer to strain out seeds and possible stems.

if the sauce is too thick add additional white vinegar until the perfect consistency is reached

the hot sauce is ready and can be kept if fridge for up to 6 months

I like to add a little sweetness to my hotsauce which helps to mellow out the heat.

after the hot sauce is blended and strained I add 1/4 cup of honey

and 

1/4 cup of dark rum or bourbon

(of course this is optional and no alcohol is necessary) this just gives a little something special and provides an additional depth of flavor.

Please note that hot sauce may separate as it sits in the bottle but a little shake will solve that.

Please let me know if you try my recipe and leave a comment 

  

Jalapeno Popper Eggrolls

 Cheesy Jalapeño Popper Egg Rolls (CRISPY & Addictive)

Ingredients:

8 ounces cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

3 fresh jalapeños, finely diced (seeds removed for milder heat)

1 teaspoon garlic powder

1 teaspoon onion powder

6 slices bacon, cooked and crumbled

Salt and black pepper to taste

24 small egg roll or wonton wrappers

Vegetable oil or cooking spray

Instructions:

In a medium bowl, mix cream cheese, cheddar, Monterey Jack, jalapeños, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Fold in the crumbled bacon until evenly combined.

Place one wrapper in a diamond shape. Add about 1½ tablespoons of filling to the center.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.

Repeat with remaining wrappers and filling.

For frying: Heat 1 inch of oil to 350°F. Fry 3–4 egg rolls at a time for 2–3 minutes per side until golden brown. Drain on a rack.

For air frying: Lightly spray egg rolls with oil. Air fry at 375°F for 8–9 minutes, flipping halfway, until crisp and golden.

For baking: Preheat oven to 400°F. Place egg rolls on a lined baking sheet, spray with oil, and bake 15–20 minutes, flipping halfway, until golden.

Serve hot with ranch, blue cheese, or sweet chili sauce.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes

Kcal: 122 kcal per serving | Servings: 24