Posted in Sewing

Mug Rug Creations

What’s a mug rug you ask? Well, it’s a quick little project that I can make to use up my scrap stash. My husband is all for that! Basically, a mug rug is a rug or place mat for your coffee mug; or any cup you choose.

I used to grab a napkin or paper towel and place it under my mug, but that was a wasted napkin and napkins cost money. A mug rug is a nice replacement and it looks good too. They are real easy to make and here’s one that I just made:


Here is the flip side:


You can make them what ever size you choose. Mine usually run about 9 inches by 6 inches.  Here is another example:


Flip side:


One more example, this one I stepped out of the box a bit:


Here is the flip side:


How can I make one, you ask? Let me tell you how! I have to apologize first, I should have taken pictures of the steps along the way. My next project, I will have pictures.

What you need:

  • Fabric, cut to your desired mug rug size
  • Batting, cut to your desired mug rug size
  • Coordinating thread

Measure your front and back fabric pieces the same, I measure mine about 9 1/2″ x 6 1/2″. You also want to cut a piece of batting the same size.

Place your back fabric on top of your batting with your back fabric wrong side to the batting. Sew your back piece and the batting together, about a 1/4″ seam.

If you decide on a random fabric pattern for your top fabric, sew those pieces together for that side. Once that step is done, place your front and back pieces with right sides together.

Pay attention to this step. Start sewing from the middle of one of your longer sides, all the way around BUT leave an opening big enough to flip your material inside out.

Once you have sewn your pieces together and have the opening, trim the corners of your mug rugs to eliminate extra bulk.

Turn your fabric inside out. Push out the corners with a dull pointed object. At this point I like to iron the mug rug completely. Then, I turn in the edges of the opening and iron that towards the inside of the mug rug.

Top stitch about a quarter of an inch all the way around the entire mug rug. Ensuring you have sewn closed the opening. At this point, you can quilt your mug rug however you would like.

You’re done, you made your mug rug. Voila, enjoy your beautiful creation!



Posted in Sewing

Ringing in the New Year – Fabric Style

My focus this year is my fabric stash and crafting goals. Before the New Year festivities begin, I am running through my fabrics and I have found some really cute items that I have forgotten about!


I am imaging some really fun aprons or hot pads. Either way, let the fabric fun begin. Stay tuned for what I stitch together.

Happy New Year everyone!

Posted in Recipes

Soup Kick

I have been on a soup cooking kick this winter season, and have made a family favorite ready to share with you, Chicken and Wild Rice Soup. This is a medley of sauteed veggies and finished off in the crock pot…enjoy this family classic it is delish!


8-10 cups of Chicken Stock

1 cup of Uncooked Wild Rice

1 T. Olive Oil

1 Chopped Medium Onion

2 Diced Celery Ribs

2 Diced Carrots

1/2 tsp Black Pepper

Half Stick of Butter

1/2 c. All-Purpose Flour

2 c. Heavy Whipping Cream

2 c. Diced Cooked Chicken

Salt and Pepper to Taste



In the crock pot, add 8 c. of chicken stock and the wild rice, set to high. In a large skillet set to medium high heat, add the olive oil and saute the onions, celery and carrots for about 10 minutes.  Season with black pepper.


Add the veggies to the crock pot.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour and cook for about 2 minutes. Slowly add the cream and whisk constantly. Once thickened and smooth, add the white sauce to the crock pot and stir thoroughly. Add the chicken. If you like a thinner soup, add more chicken stock until it’s your desired consistency. Cook on high for 3-4 hours or on low for 6-8. Taste and add salt/pepper as needed.


Posted in Recipes

Turkey Leftovers? Try Turkey Tetrazzini!

After Thanksgiving and everyone has had their fill of turkey, stuffing, mashed potatoes, sweet potatoes and all the other fixings imaginable, what do you do with the leftover turkey…if any survived?

I like to make turkey tetrazzini. This is an easy, fast recipe to put together when you’re looking for something quick to make, homemade and tastes wonderful! Just a few ingredients, and voila – a delicious meal!


2 cups of Noodles – whatever kind you like. This time around I used tri-color spiral noodles.

2 Chicken Bouillon Cubes

3/4 c. of Boiling Water

1 can of Cream of Mushroom Soup

1/8 tsp. of Celery Salt

1/8 tsp. of Poultry Seasoning

1/8 tsp. of Black Pepper

2 cups of Cubed Cooked Turkey

1/2 c. Parmesan Cheese

1/2 c. Shredded Cheddar Cheese


Pre-heat your oven to 350 degrees, and lightly grease a 13 x 9 inch pan.

Cook the noodles according to the package directions. While the noodles cook, dissolve the bouillon cubes in the boiling water in a large bowl. Add the soup, celery salt, black pepper and poultry seasoning. Once the noodles are done cooking, drain the water and add to the soup mixture. Stir in the turkey and the Parmesan cheese.

Transfer the turkey mixture into your lightly greased pan. Sprinkle the top with the shredded cheddar cheese.


Bake uncovered at 350 degrees for 35-40 minutes, or until heated through.

Serve it up and enjoy!

Posted in Recipes

A Perfect Dessert for a Potluck or Holiday Party!

If you like pudding and Cool Whip, have I got a recipe for you to try. This is a classic pudding dessert in my house, and a surprising bite of wonderful flavors for the unsuspecting. I hope you enjoy this tasty treat as much as we do.


1 c. Flour

1 Stick of Butter

1 c. Walnuts

Pre-heat your oven at 350 degrees.

Bake the crust ingredients in a 13 x 9 inch pan for about 20 minutes, and cool.



8 oz. Cream Cheese

1 c. Cool Whip

1 c. Powdered sugar

Blend the filling ingredients and when fully blended, spread over the cooled crust.



You will need a 3.4 oz Instant Chocolate Pudding, 3.4 oz. Instant French Vanilla Pudding and finally a 3.4 oz. Instant Pistachio Pudding. Doesn’t that sound delish!

Anyway, starting with the chocolate pudding prepare it in a bowl with 1 and 1/4 c. of milk and a Tablespoon of Cool Whip; blend until a nice thick pudding consistency. Spread it over the cream cheese filling. Next prepare the French Vanilla pudding in the same manner and spread that over the chocolate pudding. Next, prepare the pistachio pudding in the same manner and spread that over the French Vanilla pudding. Finally, spread as thick as you would like of the remaining Cool Whip from the tub as the final layer on top of your pudding dessert. Refrigerate for 30-60 minutes to cool the puddings and serve.


Posted in Recipes

Squeeze Me a Little Lemon (or Two)

I am going to get a few grumbles over this, but I have to admit that I’m not a huge fan of Summer and the 90 + degree weather that accompanies. I enjoy the 75 degree mark, and am a lover of sweater weather. Although, one thing I truly get excited about for Summer are all the fresh fruits and vegetables that can be found.

There’s nothing like cutting into a fresh watermelon and the smell perfumes the air. It’s like the smell of fresh cut grass (sorry to all my friends with allergies.) The berries, the cucumbers and the vine grown tomatoes…I can’t get enough!

One thing that tops the list for a Summer treat is a wonderful refreshing glass of lemonade. That good old-fashioned flavor.


I’d like to share with you a favorite recipe that I have found. You make a simple syrup, which is key to an excellent tasting lemonade. So, here goes the recipe:


2 c. Sugar

2 c. Water

1 Gallon of Water

2 c. Fresh Squeezed Lemon Juice

Lemon Wedges, for Garnish


Add sugar and water to a saucepan over low heat. Bring to a boil. Stir until the sugar dissolves. Remove from heat and set this aside to cool. Add the gallon of water and freshly squeezed lemon juice to a pitcher large enough to hold the amount of lemonade. Add the simple syrup and lemon slices. Pour over ice and savor the goodness!

Posted in Recipes

For the Cold Days

This is a soup for the cold days that have hopefully left us for awhile. Today it was around the 80 degree mark, but two weeks ago it was snowing and we got about 2 and half inches of snow! Looking for something to make on the cool evenings that warmed the tummy of my family and easy to throw together in the crock pot, I made turkey wild rice soup in the crock pot. I used some leftover turkey from our Easter supper and voila, a lovely soup was made! Onto the recipe.


8-10 c. chicken stock

8 oz. uncooked wild rice

1 T. olive oil

1 medium chopped onion

2 ribs of diced celery

2 diced carrots

1/2 tsp. black pepper

2 T. bouillon

4 T. butter

1/2 c. flour

2 c. cream

2 c. cooked diced turkey

Salt and pepper to taste


In the crock pot, add the chicken stock and uncooked wild rice; set to high. In a large skillet add the olive oil and saute the onion, celery and carrots on medium heat; for about 10 minutes. Season with the black pepper and add the sauteed vegetables to the crock pot. Stir in the bouillon and cook on high 3-4 hours or 6-8 on low, until the wild rice and veggies are tender.

In the same skillet, melt a 1/2 stick of butter over medium heat. Whisk in the flour and cook for a minute or two. Gradually add the cream and whisk constantly. Add some more chicken stock to thin, if you feel it is too thick…thin it to your liking. Once the consistency is thickened to your liking and smooth, add the sauce to the crock pot. Stir to combine. Add the turkey and cook on high for 15-20 minutes, until heated through. Taste and season as needed. Enjoy!