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Does your gift list have you stumped? Can never figure out what to make for Great Aunt Felma?  Each day through December 24, we are featuring a fabulous gift tutorial!  Check out the 2017 Handmade Holiday Gift Guide for (free!) recipes, patterns and more.
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1  Re: 2017 QuiltAlong in Quilting: Discussion and Questions by MareMare on: December 08, 2017 12:58:45 PM
So last night at my guild meeting we had all the former presidents of the guild there! A couple left before we snapped a pic, but we got one with 6 of 8 of us.  I title this picture "Me and Tamara with a bunch of Quilt Famous people."  Grin

From left to right, Tamara, Violet Craft (fabric and pattern designer), me, Susan Beal  (author of many craft books, including World of Geekcraft and Modern Log Cabin Quilting), Christina Cameli (author of First Steps to Free Motion Quilting amongst others), and Jen Carlton-Bailley (singlehandedly made 1/4 circle piecing popular, featured in magazines allll the time).

Pretty sure they've all got Craftsy classes too! And I think at least 2 of them have been on that PBS quilting show Fresh Quilting. Anyway, just wanted to brag on my friends and the talent I'm surrounded by!!
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2  Roasted Sweet Potato with Goat Cheese and Garlic Herb Oil in Vegetarian / Vegan by MareMare on: October 30, 2017 06:18:31 PM
I may have eaten cake for lunch, so I may have been craving a veggie-centric dinner!

Roasted Sweet Potato with Goat Cheese and Garlic Herb Oil

This makes 3 very large, meal sized servings or 6-8 side servings

Pre-heat oven to 450*. Grease a baking sheet


2 large sweet potatoes, peeled and cut into cubes
2 cups baby portobello mushrooms, halved
olive oil
salt and pepper

3 tablespoons goat chevre
3 tablespoons pomegranate seeds
Garlic Herb Oil (see below)

In a medium sized bowl, coat sweet potato with olive oil and salt and pepper. Stir well and then place onto baking sheet. Cook for 20 minutes. Add mushrooms to bowl and seasong with oil, salt, and pepper. Stir sweet potatoes, push to one side, and add mushrooms to other side. Cook for 15 minutes, stir and cook for 15 minutes more. To plate as meal sized dishes, plate mushrooms and sweet potatoes into 3 bowls and then crumble 1Tablespoon chevre and 1 Tablespoon pomegranate seeds on top. Drizzle each with 1-2 teaspoons of garlic herb oil.

Garlic Herb Oil:

1/4 cup olive oil
6 cloves garlic, crushed
1 T dried Herbes de Provence, or other dried or fresh herbs of choice.

In a 1 cup or larger glass container, heat all ingredients in microwave for 1 minute while watching to make sure it doesn't boil over (this is to cook the garlic to take the raw bite off of it, if you prefer you can do this step in a small pan on the stove). Use as is, or I prefer to blend it up and then drizzle. Keep the extra in fridge and use on a variety of foods for a hit of garlic-savory-numminess.

I served this with a stupid-simple salad--crisp romaine, radishes sliced super thin, a homemade vinaigrette and plenty of kosher salt and coarse black pepper.

And here's a gratuitous cake picture! Normally I'm a "chocolate or don't bother" kind of girl but I've been craving pineapple upside down cake for about a week, so I made it so. Luckily my boyfriend has a potluck at work tomorrow, the two of us don't need a whole cake!  Smiley

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3  Re: Mini 12 Days of Christmas 2017 Gallery in The Swap Gallery by MareMare on: October 12, 2017 08:28:29 PM
Here's a picture of my pretties all together! I love the stamps Helena Puck used to decorate these,  especially the deer and the nutcracker! We both sent a little late but I still want to open 1 package a day,  so will be opening on the 7th-18th.

Day 1

Super cute snowman decoration and a little card game that my boyfriend immediate recognized. Its a re-theme of Love Letter which we've played before!

Day 2

Cross stitched penguin ornament and gingerbread garland that I think its made out of Christmas cards.  So perfect, we've only lived together for a year and don't have very many decorations yet.

Ornament on tree and garland on mantle  (plus day 1s items

Day 3
Sooooo many amazing cross stitch patterns!! I have no idea where to start! Love! Including Alice in Wonderland! And a bunch of floss in a brand that is new to me! I didn't get a pic of the cute cross stitch calendar, boyfriend already hung that up in my crafting nook, will have to get one later.

Day 4
This tea that made everything smell cinnamon-y and delicious! Each day I was like, ooh is this going to be the cinnamon package? I'm ging to drink some in a little bit!

Day 5
These adorable cross stitched sled ornaments! I just love them!

Day 6
Adorable Alaska socks and a paper marbling kit! This looks so fun! And a ton of tiny sweet snowman erasers!

Day 7
Cute quilt blocks quilt with Christmas fabric! My Christmas fabric stash was getting really low so I'm excited to add these to it!

Day 8
These pretty Alice in Wonderland fingerless gloves! These are so cute and fit great!

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4  Re: Automatic outboxing? in Suggest New Boards and New Features by MareMare on: October 12, 2017 08:05:49 PM
Here ya go!

Go to "My Craftster" on the Yellow Measuring Tape =>>"My Profile," then "Personal Message Options" on the left. Check the box that I circled below and save by clicking "Change Profile" at the bottom. Smiley
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5  Summer Vegetable Tian in Vegetarian / Vegan by MareMare on: August 21, 2017 09:34:00 AM
So, I'm still working on using up the veggies I posted in this post.

For this dish I used up the eggplant and 1 zucchini as well as some sad looking tomatoes I had lying around, an onion, and copious amounts of cheese.

I think I sliced these around 3/8 inch thick.

1 eggplant, sliced
1 zucchini, sliced
2-3 tomatoes, sliced
1 onion, sliced
other veggies that are good--large mushrooms, yellow squash

1/2 cup bread crumbs
1-1 1/2 cups shredded cheese, a blend of parmesan and something melty-er is good!
Italian Seasoning or seasonings of choice, I used Penzey's Sandwich Sprinkle
Salt and Pepper

Spray small baking pan with Pam. Slice veggies and season with Salt and Pepper and seasoning of choice. Stack on cutting board in alternating order and then lay in pan so you can see the layers. Sprinkle with more salt, pepper, and seasoning and then with cheese. Bake at 400* for 15 minutes and then reduce heat to 350* for 20 minutes. Top with bread crumbs and bake for 5-8 more minutes. Mixing the bread crumbs with a little oil or butter first can make them crisp up better, I forgot to do this and the boyfriend thought they were a tad gritty.

(Since my dish was glass I wasn't comfortable cooking it super high so I did 350 and then raised it slightly at the end, but a higher heat would produce a roast-ier flavor.)

I served this with a salad and garlic bread, but it would be great with pasta! In fact, the leftovers are going to get chopped up this week and served over ravioli, drizzled with pesto, and sprinkled with pine nuts!

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6  Green Bean Artichoke Stuffing in Vegetarian / Vegan by MareMare on: August 16, 2017 03:04:12 PM
My lovely friend sent me home with a ton of yummy veggies from her garden! I have twice as many green beans as shown to use up!

This recipe is based on this one that came in a Penzey's email this week. However I made it more stuffing-y and added fried onions for a nod to green bean casserole

A whole bunch of green beans (it was a full lunch-sized brown paper bag plus part of a second one), chopped into bite size pieces and lightly steamed
1 12oz jar of marinated artichoke hearts, liquid reserved
1 box of dry stuffing mix, your flavor of choice
1 cup water
2-3 T butter or margarine
1.5 tsp Penzey's Sandwich Sprinkle

1 cup of fried onions (I used garlic pepper flavor!)

Melt the butter and mix everything together. Put into a casserole dish sprayed with Pam and bake at 350* for 35-45 minutes. Top with fried onions and cook 5 minutes more. Nom!

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7  Charred Jalapeño Corn Salsa in Vegetarian / Vegan by MareMare on: August 16, 2017 02:51:35 PM
I bought some yummy corn on the cob a couple weeks ago at the Farmer's Market and made this dish up with it. It was sooo good on top of basically everything we ate that week!

3 ears corn, husked
2-4 jalapeños
1 large red onion, peeled and cut into thick slices
5 cloves garlic, peeled but kept whole

juice of 1-2 limes
1/4 - 1/2 cup chopped cilantro
salt to taste

You can grill or broil this to get a nice char! I don't have a grill so I turned my broiler to high and moved the rack to the top of the oven. Line a sheet pan with foil and then spray with Pam. Place your corn, jalapeños, garlic, and onion on the tray and sprinkle lightly with salt. Broil for about 3 minutes and check, you may need to remove the garlic now. Turn everything else over and broil for a few minutes more, checking and turning as you go. Remove items when they are charred on all sides, the corn will take the longest as you'll want to char all 4 sides.

When everything is out of the oven and cool enough to handle, chop the onion, mince the garlic, and cut the corn off the cob. Don't forget to scrape it with the back of your knife when you're done to get all the kernels and the corn juice out! Peel the skin off the jalapeños, remove the seeds, and coarsely chop.

Mix everything together in a bowl, stir in the lime juice and cilantro and adjust salt if needed. Put on salads, eat with chips, in burrito bowls, nachos, tacos, everything!

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8  Dairy Free Coconut Watermelon Ice Cream in Vegetarian / Vegan by MareMare on: July 05, 2017 03:52:21 PM
We've been watermelon eatin' fools so far this summer! Alas, the watermelon I purchased this week was a bummer. It wasn't very sweet or juicy and really just too flavorless to eat plain. I've been finding a few different ways to use it up anyways though (Might I recommend watermelon margaritas? Yum!)

However, I can't always be drinking tequila, so I decided to try out a soft serve type ice cream. Well, at first I was going to make a sorbet, but then I remembered I had a can of coconut milk. This was so delicious, I ate way, way too much of it (but, since it was dairy free I didn't get a tummy ache, yay!) Try it!

1 quart chopped, frozen watermelon
1 can full fat coconut milk
1/4 teaspoon salt
Simple syrup to taste (my watermelon wasn't sweet AT ALL, so I probably used 1/4 cup.)

Blend everything in VitaMix, adding more frozen watermelon or a drizzle of almond milk if needed. Eat immediately or freeze in a flat container for 1-2 hours. If you freeze any longer than that, you might want to set a timer to scrape it every half hour or so for the first 3 hours. And then when you go to eat it, let it sit on the counter to soften about 10 minutes. Top with shredded coconut if you like!

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9  5 Ingredient Dishes! in Craftster Craft Challenge Theme Ideas, Etc. by MareMare on: July 05, 2017 02:53:21 PM
I'd love to see a new cooking challenge for our monthly Craftster Challenge! Maybe something like a 5 ingredient challenge? Make a dish using 5 ingredients (or less). Salt, pepper, and oil are freebies and don't count against the 5 ingredients. Who doesn't want more ideas for yummy, easy dishes??

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10  Re: 2017 QuiltAlong in Quilting: Discussion and Questions by MareMare on: June 26, 2017 09:13:42 AM
I was lucky enough to take a quilting workshop with Latifah Saafir last week! It was only a half day class sadly, but it was super fun. It's called Pickled Beets and is kind of a take on her Molehills pattern and kind of a take on a Pickle Dish.

I decided to use some of my precious Alice in Wonderland fabrics (several different lines) to make a couple of giant pillows for my couch. I only got one arc done in class so have 2 more to finish one pillow lol (but now my fabrics are all fussy cut!)


These were the fabrics I started with (well there was a first edit where I took out like 20, including all my Disney Alice) and then I further pared these down to get what I ended up using lol.

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