Monday, February 18, 2013

Mid- February Happenings at Harriet's

Oops! Carrie forgot to post on the blog last week... could have been she was a little distracted (more news on that later)... sorry about that!!

To make up for it, you get two recipes this week!! And the news from the store:

On Groundhog day this year, Punxsutawney Phil didn't see his shadow... so spring is just around the corner! And at Harriet's we have a little spring fever. We are getting some great new springy fabric in the store that you won't want to miss and...
Just in, a new line called babyville logo With cute pre-cuts of the PUL fabric to make diaper covers or bags with as well as coordinating buttons, fold-over elastic and velcro and super cute patterns and books to boot! If you have a new baby in your life or one on the way- come check out these fun new items for baby!

Also, be sure to come by this weekend and say "Hi" to Mackenzie... our lastest addition to the Harriet's family. Mackenzie has been taking classes at Harriet's for several years now and is working through the Quilter's Academy series of classes with outstanding results! Mackenzie is at the store two Saturdays a month and would love to meet you and help out with any new quilt project you may have going on! Come in and say hi!

Hope to see you soon!
Carrie and the gang at Harriet's

White Bean Chicken Chili
1 pound small white beans, soaked overnight
6 cups chicken broth
2 medium onions - chopped
2 - 4 oz. cans chopped chilies
2 cloves garlic
1 tbsp. oil
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp cloves
1/4 tsp. cayenne pepper
4 c. diced chicken breast
3 cups Monterey Jack cheese

Drain beans. combine beans, broth, garlic and 1/2 of the onions in a large soup pot and bring to a boil. Reduce heat and simmer, until beans are very soft - 3 hours or more. Add more broth if needed.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add beans and chicken to mixture - simmer 1 hour.

Serve topped with grated Monterey Jack cheese.

And for dessert....

Chocolate Covered Banana Bites
Makes 2 servings

1 ripe bananas, peeled and cut into slices on the bias
Ghirardelli Sweet Ground Chocolate and Cocoa (available at Target)
Unsweetened coconut shreds
Optional: 4 square graham cracker, broken into rectangles

Coat the banana slices completely in the chocolate then gently roll in the coconut shreds. Place one slice on each graham cracker if desired.

Let sit for 5 minutes before serving.

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