Clue #3 was posted on Friday, and through diligent effort yesterday I completed…cutting my strips. As you can see, it was tough work. I’m using dark blue instead of Bonnie’s green, and dark green instead of black.
Under the strips is the reason for my lack of progress–the backing of my nephews quilt (see the top here). I am doing organic straight lines, and after fighting with my walking foot for an entire evening, have switched to using my free-motion foot (I call it my hopping foot) which just increases the organic-ness *smile*.
Lots of other distractions, of course, at this time of year, holiday concerts (two last week, two this week), a little shopping, and a little baking. I brought these Magic Cookie Bars on Friday to a sew-cial get-together to rave reviews, so I thought I should share the recipe here. It can also be found on the Eagle Brand site, but it is slightly different. I wrote this out from one of my mom’s recipes back when I moved out on my own for the first time. I’ll warn you that it is easy to get this overly brown. I prefer to use almonds for the nuts.
1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can Sweetened Condensed Milk
1 cup chocolate chips
1-1/3 cups shredded unsweetened coconut
1 cup chopped nuts
As the oven is preheating, place your 13×9 pan in the oven with the butter to melt. Remove and add graham cracker crumbs, mixing well, then press into place on the bottom with a fork. Add chocolate chips, coconut, and nuts, then pour sweetened condensed milk over all. Cook at 350 F for 25 to 30 minutes. Like most cookies, this freezes well.
By the way, did you see the letter “K” outlined in the bottom of the first photo? Stay tuned for a TGIFF on this quilt–Boxing day, if I don’t get it done this week–and I’ll tell you why.
Linking up to Quiltville and Sew Fresh Quilts.