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The Quilted Crow
626 Main Street
Bolton, MA
USA, 01740

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Schoolhouse Shop Hop
Recipes and Pictures

 

Cheesy Pulled Turkey
Rose Wuoti
 

7-8 lb. whole turkey breast (can be frozen)
1 pkg. Lipton Onion Soup Mix
Water
1 lb. Velveeta Cheese – cubed
 
Place turkey in crock pot or oven pan and sprinkle onion soup mix over top.  Add about an inch or two of water to bottom of pot/pan.  Cook on low in crock pot or in a 325 degree oven covered with foil for 5-6 hours or until meat is falling off the bone.  Remove meat from bone and pick into shredded pieces.  Strain liquid and put back in pot.  Add cheese to liquid.  Be careful to keep heat very low and indirect (not on stove top).  Stir until melted.  Add meat back into the sauce and fold in gently so as not to break up meat any further.  Serve warm in buns.
 
Can be made ahead.
Keep in refrigerator for 1-2 days or freeze.

Potato Chip Cookies
Beth Cardozo

Cream thoroughly:
½ c butter
½ c margarine
½ c sugar
1 tsp vanilla

Sift 1¾ c flour - Add to above.

Warm ½ c crushed potato chips in oven.  
Stir into above mixture gently by hand.
Drop by ½ tsp on ungreased cookie sheet, 
then press down with a damp fork.
Bake 10-12 minutes at 350 degrees
Dust with powdered sugar while warm.

Loaded Baked Potato/Corn Chowder
Adapted by Sue Loring from a recipe by The Pampered Chef
Makes 6 servings

3 large baking potatoes
3 1/2 c milk
4 oz. cream cheese, softened
2 tbsp butter
2-3 green onions with tops, sliced
4 oz. sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp pepper
1 can creamed corn (15 oz)
1/8 c each of diced green and red peppers

Microwave potatoes
until easily pierced with a fork (approx 11 min).
Coarsley mash or cube potatoes as desired.  

Meanwhile, whisk cream cheese adding milk until smooth.
 
In pot combine cream cheese mixture, butter, corn,
peppers and pototoes and heat until hot.  
Add sliced green onions and grated cheese.  
Salt and pepper to taste.  
Heat until cheese is melted.

Add optional toppings such as chopped cooked bacon,
sour cream or steamed broccoli florets


Marinated Crackers
Michelle Hildreth

2 boxes unsalted saltines (8 sleeves)
1 1/2 c canola oil
2 pkts Hidden Valley Ranch Dressing (dry mix)

Stand crackers on edge in a 13 x 9 pan with a lid.  
Mix oil and packets of
dressing.
Pour over crackers.  
Put lid on pan.  
Flip upside down for 2 minutes
then flip back.  
Let stand over night.



Cinnamon Butter Cookies

Adapted by Lyn Slade from a recipe in 

McCall’s Cookie Collection

 

3 c. flour                         ½ tsp. salt

1 tablespoon cinnamon      1 c. butter, room temp

½ c. brown sugar                 ¾ c. white sugar

         1 egg


With an electric mixer, cream butter with both sugars.
Add egg and beat until light and fluffy. Add flour, salt, and cinnamon. Beat until well combined.

On a well floured surface or pastry cloth, roll the dough out to an even 1/8 to 1/4 inch thickness, and cut with cookie cutters.

Bake at 375° for 5-8 minutes depending on the size of the cookies. Cool on racks. Cookies freeze well.

This recipe benefits from using Saigon Cinnamon.
In fact all recipes are better with it.
It is worth the small increase in price for the heavenly layers of flavor in this cinnamon! 

To make cookies that look like buttons;

Cut with a round cookie cutter. Place on cookie sheets.
Then find something in the kitchen that is 1/8 inch smaller than the cookie cutter, such as the lid of a spice bottle, press this object into the cookie to create the rim along the edge of the button.

Make holes in the button using a skewer if the buttons are small.
If the buttons are large (2 inches or so), then remove the dough for the holes by using a drinking straw as the hole cutter and throw the straw away when it's filled up with holes.
Stick with 2 holes per cookie button.
It's hard to get 4 holes perfectly lined up, and the button effect is just fine with 2 holes.

Cucumber Sandwiches
Beth Cardozo

2 cucumbers
1/3 cup mayonnaise/butter mixture chilled
(*see recipe below)

1 tablespoon chopped fresh dill
1 loaf thin white bread
(I use Pepperidge Farm)

Salt
Pepper

Peel cucumber and cut in half lengthwise.  Remove the seeds and discard.  Then cut each half crosswise into very thin slices and transfer to a colander.  Add 1 teaspoon salt and toss to mix well.  Let the cucumber drain for at least 30 minutes, then rinse well under cold running water and dry thoroughly with paper towels.  Coarsely chop the dry cucumber.

Combine the cucumber with the *mayonnaise/butter mixture, chopped dill, ¼ teaspoon pepper and mix well.

Spread the cucumber mix on thin sliced bread and spread smooth. 
Top each with a slice of bread and press down gently. 
Trim the crusts and quarter each sandwich. 

Serve. 

*Mayonnaise/Butter Mixture for Cucumber Sandwiches

1 cup mayonnaise, 4 tablespoons (1/2 stick) unsalted butter, softened

Put the mayonnaise in the bowl of a food processor** fitted with the steel blade and start the machine.
Add the butter, 1 tablespoon at a time, and mix until smooth. 
Transfer the mixture to a bowl and chill.

**I use a small food processor, but you can mix with a portable electric mixer or by hand if the butter is soft enough.


Easy Mini Quiche

From Jeanne Lex as found in Allrecipes.com

  12 slices bread                     1 cup milk
  1 onion, grated                     4 eggs
  1/2 cup shredded Swiss cheese    1 tsp dry mustard
                  1 pinch black pepper
  • Preheat oven to 375 degrees F
  • Lightly grease 12 mini muffin tins
  • Trim or cut bread into circles
  • Place circles in bottom of muffin tins
  • Distribute the onion and shredded cheese evenly between the muffin tins
  • In a medium bowl, combine milk, eggs, mustard and pepper
  • Divide between the muffin tins
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean


Peanut Butter Bars

From Jeanne Lex as found in Allrecipes.com
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

  • In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
  • In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust.

 Refrigerate for at least one hour before cutting into squares.

MOLASSES SUGAR CRINKLES

by Lyn Slade

1 c. sugar plus additional for rolling (approx. ½ c.)  

¾ c. butter

1 egg

4 TB molasses

2 c. flour

½ tsp. salt

2 tsp. Baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

½ tsp. cloves


Preheat oven to 350°. 
 
Cream butter and sugar, 
add eggs and molasses, beat well.
 
Add dry ingredients. 
 
Roll into teaspoon sized balls. 
Roll balls into sugar. 
 
Place on cookie sheets, spaced apart 
as they will flatten while baking. 
 
Bake for 14 min.


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