About this blog...
Welcome the Harriet's Treadle Arts' blog!
Here you will find fun updates about all the fun events and happenings at Harriet's.
Written by Harriet's daughter Carrie Jones who manages Harriet's Treadle Arts and co-authors the Quilter's Academy series of books with Harriet.
Then, when Carrie's out of things to write, you may just luck out and find one of her great recipes or some cool quilting tip or trick.
Tuesday, February 5, 2013
Valentines Day is around the corner
Tip of the week: Husbands and significant others shouldn't be the last people on our list to receive a quilt made with love by us... they support our habit and should be among the first recipients of your talents! A throw quilt with a flannel back and wool batting to snuggle under on the sofa will always be most appreciated when given with love!
In our weekly emails and here on the blog we are now going to be featuring a Recipe of the Week!
We hope you enjoy!
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.