Saturday, May 11, 2013

Mother's Day Mystery -- Chatterbox Quilt

Our Mother's Day Mystery workshop was designed for mother-daughters, sisters or girlfriends.  And we had a little bit of all of those today.

At today's Daytreat at Quilter's Cottage, 9 quilters came together to construct a mystery quilt.  Each quilter was told to bring 12 fats and some coordinating fabric for sashing and border.  Using Ellen Replogle's Chatterbox pattern from her book, Laps From Fats, the quilters began their day cutting fabric, helping each other put colors together and stitching the basic flower leaf block. In the afternoon, we stitched in teams so that each group would work together to build blocks and make the quilt.  It was a lot of fun.  It wasn't until later in the afternoon that the block design and quilt were revealed.

Robin and Renee are BFF's and they had a lot of fun together today.  Traveling from different areas of Iowa, Quilters Cottage was a fine place for them to meet and enjoy each other today.  They both chose bright fabrics to complete their blocks.


Sisters Diane and Verna worked together with similar fabrics.  Diane surpised her sister, Verna, with this Daytreat, and provided fabric for both of their quilts.  This was their first trip to Quilters Cottage.
 


Mother and step-son, Patty and Dan, chose several brights from their stash at home.  This is Dan & Patty's second retreat at Quilter's Cottage.  Dan puts up with all of us crazy women!

(and thanks Dan for doing the repair work in the RR) :-) 



Julie Coberly (center) planned this Daytreat to share with her mother-in-law Ann (left) and mother Marilyn (right).  This was their first retreat at Quilter's Cottage and I hope they will come back again soon.

One of the goals of the Daytreat is a day of pampering and fun.  For our Mother's Day Mystery, we had a Fancy Nancy lunch.  Everyone dressed in feather boas and hair pretties -- Dan was dressed in black hat and bow tie.  We enjoyed a fussy lunch:

Sparkling Raspberry Lemonade
Melons in Rum Sauce
Spring Chicken Salad with Veggie Pasta
Bruschetta
Raspberry Swirl Dessert

I'm sure the Melons in RUM sauce had nothing to do with misplaced and miscut blocks after lunch.  If you missed our event, but would like to have the recipes, see below.  If you'd like to see more pics of our Daytreat, go to our Facebook page and take a look at all that we did today.


Melon in Blueberry Rum Sauce
2/3 c. sugar
1 tsp. lime rind
6 tbsp. lime juice (about 3 limes)
½ c. light rum
1 cantaloupe
1 honeydew melon
¼ sm. seedless watermelon
1 c. blueberries, rinsed & drained

Dissolve sugar in 1/3 c water in saucepan.  Bring to a boil.  Simmer for 5 minutes.  Stir in lime rind.  Cool to room temperature.  Stir in lime juice & rum.  Stir in drained blueberries.  Cut melons into small pieces or balls.  Combine in a large bowl.  Pour sauce over fruit.  Chill overnight.  Mix before serving.  Serves 8-10.

 

Easy Bruschetta
1 loaf French bread, with butter and garlic
6 Roma tomatoes
1 small sweet onion
2 tbsp. dried basil leaves
2 tbsp. olive oil
1 c. real parmesan or Italian blend cheese
Dice tomatoes and onions.  Combine in a bowl.  Add basil and olive oil.  Mix well.  Make & bake slices of garlic bread until browned.  Remove from oven.  Add 2 tbsp tomato mix.  Sprinkle with cheese.  Return to oven and bake an additional 3-4 minutes.  Serve warm.

 




Spring Chicken Salad with Vegetable Pasta
6 chicken breasts, baked or grilled, cut into small pieces
(2) 12 oz. package of mixed vegetable pasta

2 med. carrots, chopped
3 stalks celery, sliced thin
1 small red onion, chopped
½ c. fresh parsley, chopped
2 c. honey mustard salad dressing
Cook noodles according to package directions.  Rinse and drain.  Set aside to cool.  Combine chopped carrots, celery, onion and parsley.  Combine with pasta.  Add salad dressing and mix well.  Add chicken and mix well.  Chill for several hours.  Stir before serving.  If pasta seems a little dry, add more salad dressing.  Serves 12-16.

 

Raspberry Swirl Dessert
1 c. flour
¼ c. packed brown sugar
1 stick margarine, softened
½ c. chopped pecans
(1) 10 oz. package mini marshmallows
1 c. milk
(1) 9 oz. carton Cool Whip
2 sm. boxes raspberry Jello
2 sm. packages frozen raspberries
Combine first 4 ingredients in bowl, mixing well.  Pat into 9x13 inch pan.  Bake at 350 degrees for 15 minutes.  Melt marshmallows in milk in saucepan; cool.  Fold in Cool Whip.  Pour over cooled crust.  Dissolve Jello in 2 cups boiling water in bowl.  Add frozen raspberries, stirring until thawed.  Pour over marshmallow layer.  Use a spatula to swirl raspberries through marshmallow layer.  Chill until set.  Serves 12-16.

 



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