Wednesday, February 21, 2024

January 2024 meeting

                                Here are the show and tell projects from our meeting in January.

                                Thank you to Nancy Fahnestock and Rachel Lamm for hosting and 

                                providing an enjoyable meeting and yummy lunch.

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Here is the recipe for the cookies that Rachel made for dessert.

Jumbo Chocolate Chip Cookies
l cup butter, softened  
l cup packed brown sugar
l cup sugar
2 eggs
2 t. vanilla extract
1 t. baking soda
l t. baking powder
l t. salt
2-2/3 cups flaked coconut
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
5 ounces white candy coating, optional

In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in the coconut and chips. Shape 3 T of dough into a ball; repeat with remaining dough.
Place balls 3 inches apart on ungreased baking sheets. Bake at 350 degrees for 12 - 18 minutes or until lightly browned. Remove to wire racks to cool.
Melt candy coating chips if desire to use. Dip one side of the cooled cookies in the candy coating. Allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 2 dozen cookies


Thursday, December 21, 2023

End of the Year mtg 2023

Fun holiday end of the year meeting for all of us Material Girls Idaho! Thank you Jeri for hosting and sharing your beautiful and festive home with us.  Here are our show and tells followed by pics of our potluck. 
Merry Christmas to all and we're looking forward to a wonderful 2024!

Caren's table topper

Jeri's quilts



Lenette's quilt top


Kathi's crochet granny square blanket



Rachel's wool ornament


Marsha's quilts






Jean's quilt




Jerri's Tree Stars

Diane's Charm Square Quilt
Quilted Star on t-shirt - Made by Diane


Monica's quilts-the first 4 are T-shirt commission quilts





POTLUCK LUNCH





Lemon Ceasar salad (brought by Rachel)
Layer on a platter
Chopped romaine
Green olives 
Artichoke hearts chopped up
Pistachios 
Pine nuts 
Parmesan cheese grated
Rotisserie chicken 

Dressing
Lemon vinaigrette 

INGREDIENTS
 
▢2 cloves garlic, minced
▢2 tablespoons apple cider vinegar
▢2 tablespoons Dijon mustard
▢2 tablespoons honey
▢1 teaspoon dried oregano
▢½ teaspoon kosher salt
▢¼ teaspoon ground black pepper
▢4 ounces olive oil
▢1 whole lemon (juiced)

INSTRUCTIONS
 

  • Add all ingredients to a food processor.
  • Food process, whisk or shake in a mason jar until everything is emulsified.
  • Now, simply taste, adjust seasonings if need be, then serve with whatever salad you want. You can store this dressing in the fridge for about 7 days in an airtight container.
Strawberry Pecan Pretzel Salad(deconstructed

(brought by Kathi)
Strawberry Pecan Pretzel Salad 
Ingredients

1 cup crushed pretzels
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup butter, melted
3 cups diced strawberries
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
3 cups cool whip, (or use whipped cream)

Directions

Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.

Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 6-7 minutes(watch so it doesn't burn). Allow the mixture to cool and then break it into small pieces. Set aside.

Beat together softened cream cheese, granulated sugar, and vanilla.

Fold in the cool whip. Cover and store in the fridge.

Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.
Strawberry Pecan Pretzel Salad(deconstructed)


Tuesday, October 31, 2023

Oct Meeting 2023

 Darla and Caren hosted a wonderful fall quilt group this month. Thank you also to Rachel for taking all the photos!!

Our next meeting will be our holiday potluck hosted by Jeri on Wed Nov. 29th at 10am. More info on that to come!

Show and Tell














































LUNCH