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Shape Moth: Tutorial Tuesday #4 'Paper Piecing - free patterns... : Here you will find the list of all previous Tuesday Tutorials I switched the themes for next two weeks. I really don't have...

Quilting - Paper piecing Tutorial | Make It Coats This is a great Tutorial Video on how to do Paper Piecing...

Mixed Berry and Angel Food Trifle (source: lovecookeat.com ) ***Can make these in cups for individual servings too!*** HIT SHARE TO SAVE ON YOUR WALL FOR LATER Ingredients 1 lb fresh strawberries, sliced 16 oz bag frozen mixed berries 2 cups (1 pint) Heavy Whipping Cream, very cold 2 (12 oz) angel food cake blocks 1 cup cold milk (any kind, but I used whole milk) 6 oz package instant vanilla pudding 14 oz can sweetened condensed milk, refrigerated Strawberry Fruit Glaze 2 lbs berries Directions: Cream: Whip cold whipping cream for 3 minutes on the maximum speed. Put in the refrigerator. Mix instant pudding with a cup of milk. Add a can of condensed milk and mix well. Then combine the mixture with the whipped cream. Refrigerate. Assembly: Chop angel food cake into 1 inch parts and put 1/3 of it at the bottom of a trifle bowl. Add 1/3 of the cream and spread smoothly. Combine with 1/4 of fresh or frozen fruit. Arrange the strawberries on the walls of

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Caramel Apple Cheesecake Bars - Desserts and Sweets Group! Ingredients: Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar, plus 2 tablespoons, divided 3 large eggs 1 & 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened Drizzle: 1/2 cup caramel topping for drizzling after baked Directions: Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese

Beef Stew The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better. PREP TIME: 20 minutes TOTAL TIME: 2 hours 50 minutes Serves 8 3 Tbsp olive oil 2 lb cubed beef stew meat (1 1/4") 1 med onion, diced 3 cloves garlic, minced 12 oz beer (pale lager) 3 1/2 c beef broth 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 1 1/2 tsp sugar 1/2 tsp paprika 8 new potatoes (1 1/2"-2" diameter), quartered 4 carrots, sliced diagonally 3 Tbsp all-purpose flour Finely chopped fresh parsley (optional) Crusty bread (optional) 1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate. 2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. 3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to ta

BAKED APPLE PIE ROLL-UPS ! HERE'S THE RECIPE... 10 slices white bread 1 can apple pie filling 1/3 cup melted butter 1/2 cup sugar 1 teaspoon cinnamon Instructions Preheat oven to 350 degrees. Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate. Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up. Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar. Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm

Cream Cheese Pound Cake 1 1/2 cups butter, softened 1 8 oz packagecCream cheese, softened 3 cups sugar 6 large eggs 1 1/2 tsp vanilla extract 3 cups all-purpose flour 1/8 tsp salt Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack. Glaze- 1 cup powdered sugar 1/2 tsp vanilla 1 TBS milk, to consiste

Candy Shop Truffle 1 box chocolate cake mix 2 boxes of low fat chocolate jello instant pudding 4 cups of milk (as per the pudd ing directions) 1/4 cup peanut butter (plus 2 tbsp for drizzling) 1 large container of low fat cool whip 1 bag of mini Reese peanut butter cups (chopped into pieces) 1 large bag of Reese's pieces Bake the cake as per the directions on the box. Let cool completely. Let cool whip thaw out until it's easier to spread. Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set. Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces. Do another layer exactly the same: cake, pudding, cool whip, candy. Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to me

Granny’s Cocoa Cream Pie It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s. ½ c. cocoa ¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour) 3 egg yolks 1 ½ c. sugar ¼ tsp. salt 2 c. milk 1 tsp. vanilla Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!