Cricut

Cricut Chat Week in Review

What an incredible week for Cricut Chat, the only daily “live” Cricut-focused video series anywhere!

Thanks for all of your support!!!

Did you catch all the projects we did? Don’t forget all of the videos are on #replay on the “Miss Rita to the Rescue!” YouTube page.

Here are the individual video links in case you missed anything:

Monday:
Infusible Ink Pride T-shirts
https://youtu.be/say3PoZ4d28

Tuesday:
Faux Leather Earrings with Iron-On
https://youtu.be/88nF4Ux2HvM

Wednesday:
New Infusible Ink Cosmetic Cases & Beverage/Wine Bags
https://youtu.be/8OBRXx3DIBk

Thursday:
Patriotic Paper projects from Lori Whitlock
https://youtu.be/jgwWfR6xYc0

Friday:
Anna Griffin Projects in Cricut Design Space
https://youtu.be/xnhQi0uwTrg

Saturday:
Lighthouse & Lighthouse Keeper’s Quarters (note: this video is not available on YouTube, just here on Facebook)

Don’t forget to tune in to Cricut Chat on Monday morning for an All NEW week of Cricut Chat, including working with the Design Space App for the iPad and a project using wood veneers.

Thanks and have a great night!

❤️ Rita

recipe

Loaded Potato Soup for the Slow Cooker

Quick and easy soup to make!

Ingredients:

2-3 lbs. all purpose potatoes, peeled and rough diced
1 large yellow onion, peeled and diced
4 cups chicken stock
5-6 bacon slices, cooked and diced
4-5 tablespoons bacon fat
1/3 c. flour
1-12oz. can of evaporated milk, low-fat
1/2 cup low-fat sour cream
1 c. shredded cheddar cheese
1 tsp. salt & 1/2 tsp. pepper
Chopped chives as garnish

1. Combine potatoes, onion, chopped bacon and chicken stock in crock pot and cook on high 3-4 hours.

2. On stove, heat the bacon fat until hot and stir in flour to make a roux. Stir constantly until it turns a nice light brown color. Add the evaporated milk and stir. It will thicken quickly!

3. Pour roux into crock pot, add sour cream and cheese and stir. If you want thicker soup, you can break up some of the potatoes before this step. Cook on high for 15 minutes to combine flavors.

4. Ladle and garnish with chopped chives, if desired.

Cricut

Welcome to Cricut Chat!

When the Cricut Joy launched in mid-February, I embarked on what would become an almost daily live video series highlighting the Joy’s many features.  These live videos, which happened on Facebook and were rebroadcast on YouTube, became quite popular, especially during the self isolation of Coronavirus.  After a few more weeks of testing times, we settled on a schedule for the series and a name: Cricut Chat.

Cricut Chat is a daily live video show on Facebook, approximately 30 minutes long, and broadcasting Monday through Friday at 9am.  We will also have a Cricut Date Night program on Saturday nights at 7pm, also on Facebook.  You are welcome to join me and a bunch of other Cricut-crazy folks any day as we learn about all the wonderful things you can do with a Cricut.

Whenever possible, the program will be rebroadcast on YouTube and Facebook.

One area I left out of this programming is my blog.  Since many people still come to visit my blog every day, I have decided to post a weekly summary of what was discussed in Cricut Chat and on Cricut Date Night.

Here are the videos from the first week of Cricut Chat:

Monday: SVG Cuts Umbrella Gift Bag

 

Tuesday: Lori Whitlock Pen Organizer

 

Wednesday: “M O M” Trifold Monogram Card from Cricut Design Space

 

Thursday: SVG Cuts Retro Stove Box Card

 

Friday: Paper Peonies in three different sizes

 

Saturday: Dreaming Tree Peony Gift Box

 

#cricut #cricutjoy #cricutdesignspace

recipe

Updated: Recipe Index

 

OMG! I *love* to eat!!!

Isn’t it the greatest thing on Earth?

Over the years, I’ve posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

Hence this Recipe Round Up!

Each recipe is linked to this index, so feel free to bookmark this page!  I will update it as I add more recipes!

ON TO THE FOOD!

 

Classic Coleslaw

Chicken Pot Pie in a Cast Iron Skillet

Homemade Crab Rangoon

Yummy Homemade Pretzels

Amazing Chicken Marinade

Bacon-Wrapped Water Chestnuts

Beef Barley Soup

Better than Cinnabon Cinnamon Rolls

Beef Stew in the Dutch Oven

Beef Stroganoff

Beer Battered Fried Pickles

Good Enough for Santa Chocolate Chip Cookies

Chicken Stock in the Dutch Oven

Christmas Morning Quiche

Cioppino: San Francisco’s Fish Stew

Crusty Bread in the Dutch Oven

Durgin-Park Boston Baked Beans

Easy Chicken & Stuffing in the Slow Cooker

General Tso’s Chicken

Italian Bread in the Dutch Oven

Italian-Style Potato Pancakes

Jalapeno Cheese Bread

Julia Child’s French Onion Soup Gratinee

Key Lime Pie

Lazy Lasagna in the Dutch Oven

Make Your Own Pizza Dough

Make Your Own Sushi Rice at Home

Meatless Stuffed Mushrooms

Skinny Enchilada Rice Bowl

Skinny Black Bean Burritos

Sausage Tortellini Soup

Skinny Sesame Chicken & Broccoli

Ricotta Calzone

Pasta Puttanesca

Pizzelle: Auntie’s Italian Cookies

Ditch The Canned Pumpkin

Rib Eye in the Dutch Oven

Expertly Cutting a Pineapple & Pera Pena Drink

Whole Chicken in the Dutch Oven

 

 

 

 

 

recipe

Chicken Pot Pie in a Cast Iron Skillet

Ingredients:
Two chicken breast halves, cubed
1/4 cup oil
1-2 onions, rough diced
3 stalks of celery, rough dice
3 carrots, rough dice
1 cup of frozen peas
chicken broth, about 2 cups
2 pie crusts, pre-made is fine
1/3 cup or so flour

 

Step 1: Prepare chicken, celery, onion and carrots. Warm the oil in a pot or Dutch Oven over medium heat. Add the onions, celery and carrots and cook for a few minutes. Stirring. Add cubed chicken, stir and cook until chicken is fully cooked. Add frozen peas and mix.

2. Push contents of pot to side, leaving a well in center. Sprinkle the flour into the well to soak up liquid, stirring. Mix in ingredients outside the well. Slowly add the broth to mix the flour with the broth. This will make your gravy. Salt and pepper to taste.

3. Preheat oven to 400 degrees. Put crust on bottom of cast iron skillet, making sure the crust is all the way up the sides of the skillet. If your skillet is properly seasoned, you do not need to grease it. Fill the bottom crust with the filling and top with second crust. Pinch the edges to close the pie. Brush top with beaten egg and prick the dough with fork. Bake for 30 minutes and check crust. If browning too much, cover with foil on edges. Cook for 10-15 minutes more, but watch for burning!

Allow to rest and cool to easily remove the pie from the skillet.

6-8 hearty servings

#recipe #castironcooking #covidcooking