Things have been busy around here. This weekend I was working on the quilt I started a few weeks ago. I had finished sewing on the spinning stars and was ready for the next step.
Instructions for spinning stars.
Take two pieces of fabric (right sides together) and sew along the dotted lines of paper. Then cut on the solid lines…
After removing all the paper from the 1024 half square triangles, pressing them open and some time (lots of time) piecing the blocks together, they are ready to take their place.
On Sunday Paul and I went to Joyce, Brett and BB’s house. BB is their bird aka Bilbo Baggins.
We had lots of fun eating and chatting. Joyce made a delicious chicken and shrimp coconut milk dish.
And I made dessert.
Look what we got…
(It was delicious on the pancakes Paul made the next day)
And after some fun recipe conversations
Thank you Joyce and Brett for the wonderful goodies. I look forward to sharing the vanilla. Paul said it should be ready in October.
Well, I am off to make some cupcakes for someones birthday celebration tomorrow. Pictures to come soon.
Raspberry Summer Sensation
3 hr 30 min
What You Need!
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup raspberries
LINE 9×5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
BEAT milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in COOL WHIP; spread over sorbet in pan.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.