On a Roll Complete!

This morning I hand-stitched the binding to finish off the "On a Roll" wall hanging. It finishes up at 16 x 37 inches.

And now it has a place of honor directly above the throne in my main bathroom...a quilt fit for royalty, if I ever saw one. This quilt is from the "We're On A Roll" quilt pattern by Karen Brow of Java House Quilts. I found the pattern at a quilt show a couple of years ago. I don't see it on the website any more, but there is plenty of other cute stuff to look at. Take a peek, and be sure to take your wallet with you. You'll probably need it.

And I'll be linking this post to Slow Sunday Stitching.

Next up, I've decided to work on the next block for the Folk Art Cats quilt. The last few days in my sewing room have felt fairly utilitarian, and I think it's time to do something fun. We may decide to go to the Portland RV Show this afternoon. The weather is so crappy, and it'll be something to do to get us out of the house. It's not as if we're in the market for an RV or anything...still, it can be fun to go look.

Before I go, I wanted to tell you that I tried a second version of my Cheese and Bacon Baked Potato Grunties last night. Recall that these were made with the scooped out centers of the potatoes I used to make potato skins. Last night, I had some leftover mashed potatoes, and I wanted to try out the suggested changes I'd made to the original recipe. They were so yummy.

Using mashed potatoes rather than dry baked potatoes, they were a little softer than the original version. In this case, I didn't use Parmesan cheese at all since the potatoes were already mixed up with butter and milk. I still added the crumbled bits of two strips of crispy fried bacon, and then I added a little sour cream to make them hang together a little bit. Then I sprinkled shredded sharp cheddar cheese over them and baked them in a 400°F. oven for about 25 minutes. When they were done, I sprinkled them with fresh chives (actually, chopped up green onion tops...chives on the cheap). Then we ate 'em. All of 'em. Yum.

So with that in mind, here is my updated version of the original recipe that I posted.

Cheese and Bacon Baked Potato Grunties

Recipe adapted from an internet suggestion by "Shine"

2 Strips Pepper Bacon -- fried crisp, drained, and chopped into 1/2-inch dice
Leftover Scooped out Potato From 4 Russets Used in Potato Skins -- mashed
2 Tablespoons Room Temperature Butter
1/4 Cup Milk
2 Tablespoons Sour Cream
1/2 Cup Freshly Grated Parmesan Cheese
Garlic Salt -- to taste
Grated Cheddar Cheese -- (about 1/2 cup)
Chopped Fresh Chives -- (about 1/3 cup)

Preheat oven to 400°F. Line a baking sheet with foil and spray lightly with cooking spray.

Add mashed potatoes, butter, milk, sour cream, grated Parmesan cheese, and garlic salt to a large bowl and mash together using a potato masher until well-combined. Fold in pepper bacon bits.

Using an ice cream scoop or a quarter cup measuring cup, scoop potato mixture into balls and place on baking sheet. Using the tines of a fork, flatten the balls into a "cookie". Sprinkle with grated Cheddar Cheese.

Bake in the preheated oven for 20-25 minutes until cheese is melted and they are nicely browned.

Sprinkle with chopped chives and serve warm.

These can also be done using mashed potatoes. In that case, omit the butter and milk. Adjust moist ingredients according to the amount of potatoes you have.

So there you have it. Quilts for the throne and grunties for your tummy. A classy post, if I do say so myself.