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October 6, 2010

Why Fall is my favorite season (...and another giveaway!)

*This giveaway is closed and the winner has been announced*

Can I share one of my favorite pictures with you? Yes?! Why thank you!


I snapped this during an impromptu birthday trip to Washington D.C. three years ago. About a month before my birthday, my husband and I found round-trip tickets from Chicago to D.C. for $99/person, and a crazy thought was born in our brains. What if we flew into D.C. for just one day? We could take the 7 am flight, run around all day (because almost everything in the capitol is FREE), and then fly back home at 8 pm. Even better, I had a very close college friend who'd interned in D.C. for a spell and knew her way around the city. I hadn't seen her in almost 2 years and really missed her, so I called and convinced her to drive up from Indianapolis and participate in our madness. So one crazy Saturday in November, the three of us woke up at the crack of dawn, grabbed our backpacks, hopped on the train to Midway, flew to D.C., and ran around to Arlington-Jefferson Memorial-Lincoln Memorial-Washington Memorial-Vietnam Memorial-National Gallery-Smithsonian-WWII Memorial (which made me a little misty-eyed because my grandpa always wanted to see it but passed away before he could). It's memories like these that make me glad my husband and I made a "5 year" pact before we started trying for children. We've grown so close and have gotten to do so many wonderful things during that time. I love that we'll have so many precious memories of running around in our youth to look back on :)

I think I love Fall because it makes me sentimental. I remember how Ray and I used to go pick Cortland apples at a little orchard outside Chicago, how much I loved bundling up in thick wool sweaters on crisp city nights, the sound of crunchy leaves blowing & scraping on the sidewalk, and growing up in Kentucky eating comfort foods and drinking warm spiced cider at my grandparent's house in the mountains. Ahhhh. Fall.

Whenever I first saw pictures of Anna Maria's new fabric line, I instantly thought of the coziness of Fall. Isn't she a genius with color? The Swept Away palette in particular caught my eye. It reminded me of the leaves turning...which is why I dug out that tree picture from Arlington National Cemetery.

I wanna share the Fall love, so I'm gonna be giving away a fat quarter bundle from the Innocent Crush line!!! I'm gonna wait and do most of my buying once this line arrives at my local shop, but I had to have some FQ bundles from Pink Chalk Fabrics to tide me over in the meantime ;) Why not share?

The winner will be receiving the Swept Away FQ bundle, which includes the 11 prints seen below!!!


TO ENTER:
  1. Leave a comment.
  2. For an extra entry, become a follower and leave another comment! (if you're already a follower, leave a comment telling me so)
  3. For a 3rd entry, share your favorite fall recipe! Either leave the link or do a quick recipe copy & paste job in the comments.
This giveaway is open to International entries, and the winner will be announced Monday, Oct. 18th.

THANKS FOR PLAYING! :)

205 comments:

  1. Oh how cute! I love these fabrics!

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  2. I'm also a follower on your blog. :)

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  3. My fave fall recipe is Pumpkin Cheesecake. While the caramel topping didn't quite work out, the cheesecake was fantastic! :D

    http://www.theniftyfoodie.com/food/2009/12/01/pumpkin-cheesecake/

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  4. um...wow! what a great giveaway! I've only been to DC once, and never in the fall...but I so very much want to go!

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  5. And my fav fall recipe is... pie crust in bulk! http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/best-pie-crust-youe28099ll-ever-make/ Gets me through to the Christmas baking season!

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  6. Beautiful fabrics! Thanks for such a great giveaway and the opportunity! :)

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  7. My favorite fall/soup recipe is Chicken Tortilla Soup- yummy!

    http://madewithlove-candice.blogspot.com/2009/08/homemade-meal-monday.html

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  8. ms kaelin, you are so incredibly generous! how did you know that i've been crushing on and drooling over this line?! thanks for the giveaway!

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  9. i follow your blog of course =)

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  10. That impromptu trip to DC sounds like a blast! We didn't make a 5 year plan, so there isn't much vacationing going on here... Beautiful fabrics!!

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  11. My favorite fall recipe is chili!

    Brown 2 lbs of ground beef or turkey in a big pot. Then add:

    2 cans dark red kidney beans
    2 cans black beans
    3 cans tomato sauce
    1 can tomato paste
    2 packets of hot chili seasoning or some chili and onion powder

    Stir well and let it heat up for half an hour at least, and then dig in! I like to sprinkle fresh shredded cheddar cheese on top and eat it with saltine crackers :)

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  12. this is going to be quite long, but this is my absolute favourite apple pie recipe. the pie dough recipe included is also great, i've used it to make spinach pies and quiche too. also check out smittenkitchen, she has a great selection of fall recipes too: http://smittenkitchen.com/recipes/

    pie dough (for 2 pie crusts, top and bottom)
    --------------------------------------

    ingredients:
    all purpose flour, sifted - 750g
    butter, cold and grated using a box grater- 500g
    cold water - 250ml (increase by 20% if made ahead and then frozen before use)
    salt - 15g
    brown sugar - 30g

    method:
    - in a big/deep bowl, rub grated butter into flour with both hands (work from
    bottom of the bowl and up, taking 2 handfuls of flour and butter and rub your
    thumbs with the other 4 fingers), until the butter pieces are reduced to
    irregular pea sized crumbs (it won't be completely mixed and don't over mix!).
    - dissolve, completely, salt and brown sugar in cold water, and add it to the
    flour and butter mixture all at once, mix just enough to incorporate, don't
    knead and don't over mix!!
    - transfer dough to floured table, shape into a thick roll or block, cover,
    refridgerate, and allow to rest for a few minutes before rolling.



    fresh apple pie (for 2 pies)
    ----------------------------

    ingredients:
    pie dough - prepared as described above
    apples - 200g or 10 to 12 apples
    lemon juice - 1 tsp (optional)
    sugar - 500g (i like to use brown sugar, and i reduce it to about 400g)
    corn starch - 50g
    cinnamon - to taste
    butter - 60g
    egg - 1 egg, whisk well with 1 tsp of water to make eggwash

    method:
    - peel, quarter, and core apples, slice into thin pieces.
    - optional: sprinkle lemon juice over sliced apples to keep them from
    browning.
    - blend sugar, corn starch, and cinnamon, and pour over apples and mix
    thoroughly.
    - divide pie dough into 4 even pieces. roll 1 piece to size of the pie plate
    (top of pie plate, not bottom!), and line the pie plate with dough. use a
    pairing knife to cut off excess dough around the pie plate.
    - fill pie plate with half of the apples (you will have a heaping plate and
    that's what you want), eggwash the rim of the pie crust around the pie plate.
    - cut butter into small chuncks and spread over the top of the apples.
    - roll out another piece of the pie dough to the same size as before, cut a
    small hole (about 1 inch in diameter) in the centre so that hot air can escape
    while baking. cover apples, secure to bottom crust, make sure it's well sealed.
    - brush eggwash to the ouside of the pie, bake at 380F for about 40-45 minutes,
    or until the pie crust is puffed up and golden.

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  13. such a fun idea going to dc for a day.
    i will come back to give you a recipe, i need to think which to put down..
    i love that others are putting the actual recipes here
    thanks for doing the giveaway

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  14. I think I've fallen for this line! hard! I can't wait to get my hands on some!

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  15. my fave recipe comes from Dana of the Old Red Barn Co. blog fame for Pumpkin Putz cookies...YUM!!

    http://oldredbarnco.blogspot.com/2008/10/perfect-autumn-cookies.html

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  16. Your blog is cute! I now follow via google reader.

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  17. I really like this recipe for cookie bars.
    http://www.cookiemadness.net/2010/10/midsummer-nights-dream-bars/

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  18. what a cool story! I too am glad we were married for a good long time before we had our little guy...so much fun stuff accomplished in that time.

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  19. fall=pumpkin bread!

    http://www.foodnetwork.com/recipes/pumpkin-bread-recipe/index.html

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  20. You almost made me cry with that story :) I love hearing about people making the most of life... thanks :)

    Katy

    caitlindevlin@hotmail.com

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  21. I'm a follower :)

    Katy

    caitlindevlin@hotmail.com

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  22. Oh, I love this new line! I've got my fingers crossed :) I lived in Pikeville KY for 2 years. Do you know it??

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  23. I love this Cheesecake! I make it every fall, several times :)


    AUTUMN CHEESECAKE

    CRUST
    1 cup graham cracker crumbs
    ½ teaspoon ground cinnamon
    ½ cup finely chopped pecans
    ¼ cup butter or margarine, melted
    3 tablespoons sugar
    FILLING
    2 packages, 8oz, cream cheese
    ½ cup sugar
    ½ teaspoon vanilla
    2 eggs
    TOPPING
    1/3 cup sugar
    ½ teaspoon ground cinnamon
    4 cups sliced peeled apples
    ¼ cup finely chopped pecans

    Crust – MIX crumbs, pecans, sugar, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

    Filling – MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Pour over crust.

    Topping – MIX sugar and cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with pecans. BAKE at 325 for 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; Refrigerate for 4 hours. Remove rim from pan and serve.

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  24. Fall is my favourite time of year too! Apple cider, cozy nights on the couch, Halloween, pumpkin patches....ahh...it's here!
    I would love to win AMH fat quarters! Thank you for being so generous!! Aren't they awesome colors!!

    jodym7@yahoo.com

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  25. Oh gosh, how generous of you! I would love to get my hands on some of that fabric. Fall really is a great time of year, isn't it??

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  26. *sigh* I really miss an East Coast fall. LA has about one tree that changes colors.

    I already follow you :) but my favorite fall recipe is from the Baked Bakery cookbook--Pumpkin Chocolate Chip Loaf. I have a loaf on my counter right now! (well, ok, half a loaf)

    Anyway, I found a copy online here: http://www.tastebook.com/recipes/687271-Baked-Bakery-s-Pumpkin-Chocolate-Chip-Loaf

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  27. Fall is my FAVORITE season too! I love the cooler weather, longer nights, beautiful foliage, crunchy leaves, pumpkins, etc etc ....

    Seems like lots of my memorable fun times were in the fall too.

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  28. Here is what I'm making this weekend with my fresh apples and my kids just love it. I admit it ... we love anything made with bisquick.

    http://www.bettycrocker.com/recipes/impossibly-easy-french-apple-pie/7f79f7f1-cbf7-4866-86e2-0054e53d7f2f

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  29. What a wonderful giveaway. Thanks for the chance.

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  30. You are adorable, as is your blog! I'm glad I found you!

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  31. Oh such lovely fabrics, thanks for the chance to win them. Your story is just lovely, memories are so important.

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  32. I love anything Anna Maria Horner and I love this line! Thank you very much for sharing!

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  33. And now I am following! I have had fun going through all I've missed until now...you are quite talented! Thanks for the giveaway opportunity! NOw to hunt for a yummy recipe!

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  34. @ Melissa Corry - YES I know Pikeville! I grew up in London and used to go over there all the time to watch football games. I played in a couple golf tournaments at Green Meadows CC too. Small, small world! I'm so jealous of you because I bet the trees are GORGEOUS right now...give them a wistful glance for me :)

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  35. And in the fall I make a LOT of stews and pot roasts! My favorite way to cook pot roast is to cover the outside of the roast with Lawry's seasoning salt, onion, and fresh ground pepper. Then, sear it in a hot skillet with a few tablespoons of olive oil. Then, transfer to a slow cooker and add 1 can of cream of mushroom soup and 1/2 can of water. Cook on low for 6-8 hours.

    Sometimes I also add celery, carrots, onions, garlic, and/or mushrooms, but never ever potatoes because they get mushy. Served with a loaf of crusty bread and some potato-ey side, this is my favorite go-to fall meal!

    Thanks again for sharing such awesome fabricS!

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  36. I think it definitely helps to have that time together as a couple before starting a family. Now we have four kids, and we can enjoy this chapter without feeling like we're missing out. Thanks for the story and the chance!

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  37. My fave fall recipe is this pie: http://allrecipes.com//Recipe/sour-cream-apple-pie-i/Detail.aspx

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  38. Hello from the Washington DC area. We are indeed grateful to live near DC, Baltimore, and Gettysburg. If you love history, you'd love living in this little triangle! Love the fabric. Thank you for sharing! Happy fall!
    nsue21702 at gmail dot com

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  39. I can't find my recipe for homemade dog biscuits. So this will have to do. It's chili (for humans) that we have very often. If you have open taste buds to nontraditional tasting chili, then Havana Moon Chili is for you!

    http://www.epicurious.com/recipes/food/views/Havana-Moon-Chili-100551

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  40. I am a new follower. Thank you for asking for recipes as one of the entries. It makes us on this side of the fence, want to read every comment as well!
    nsue21702 at gmail dot com

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  41. I'd have started to follow anyway now that we're in the same hive Kaelin, but I've jumped in early :)

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  42. here's a recipe.

    mmm. really good apple pie with caramel sauce.

    http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/Detail.aspx

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  43. From our conversations at our last meeting, I had a feeling you'd be ordering this posthaste!

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  44. Oh please pick me I want some of this line so badly! Thanks for the opportunity!

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  45. I ADORE THE FALL! Sorry for the all caps but it's totally my favourite season and not just cuz my birthday's at the end of October!

    Love your story - the hubs and I were married 7 years before our little girl came along. It was a good plan.

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  46. I am a follower (but I can't remember if it's through Google connect or whatever it is, or Reader.

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  47. omg innocent crush is everywhere! i want some! thanks for the giveaway =)

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  48. sweet potato emapanads

    3 lg. sweet potatoes
    1/2 stick butter
    1 c. brown sugar
    1 can Eagle Brand milk
    1 tsp. ground nutmeg
    1 tsp. ground cinnamon
    1 tsp. cloves
    Pastry dough
    Cook the sweet potatoes until they are almost dry. Mash them like mashed potatoes and then add butter, sugar and spices. Make sure the mixture is dry.
    Prepare pastry dough and make dough into little balls about the size of a silver dollar. Then with rolling pin, roll each ball as thin as you can. Put about a teaspoon of filling in the middle and fold the crust over and seal with the edge of a fork.

    Lay pies on a cookie sheet and bake in a hot oven at 425 degrees until they almost get toasted then take out and with a little brush, spread 1/2 teaspoon Eagle Brand milk on each pie. Return to oven about 5 more minutes or until golden brown on top.

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  49. Those are so cute! Thanks for the giveaway!

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  50. How can you not enter to win some Innocent Crush! :)

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  51. I love the story of your mad dash to DC. Thanks for the chance to win some Innocent Crush!

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  52. Oh I think that I'll go for the Kaelin approach to entering contests and try to spread out my answers in hopes of winning. As a math major, I do know that it really doesn't increase my odds...but it sounds like it should!

    Generous lady! I can't believe you are giving away some of this oh so precious fabric!

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  53. I love taking impromptu trips. My boyfriend & I have made a similar pact & I'm glad we have.
    And well, who isn't in love with everything that Anna Maria does?! Of course I'd love to get my hands on that FQ!

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  54. A delicious fall recipe:

    Apple Krisp

    Adapted From the Moosewood Cookbook by Molly Gatzen:

    8-10 medium cooking organic apples

    juice of 1 lemon

    2 cups raw oats

    1/4 cup walnuts**

    1/4 c. sunflower seeds **

    3/4 cup flour

    1 tsp. cinnamon

    1/2 tsp. allspice (I didn't have this, so I didn't use it)

    1/2 tsp. salt

    1/3 cup raw honey

    1/2 cup orange juice

    ½ cup butter

    **I used 6 oz. of chopped pecans instead of the walnuts and sunflower seeds. Probably could have used 8 oz, but I didn't want to open a new package.

    Peel, pare & slice the apples. Drizzle with fresh lemon juice. Spread half of them into a large, oblong pan.

    Melt the butter & honey together. Combine with oats, flour, nuts, seeds, salt & spices. Spread (really crumble) this mixture onto apples in pan. Cover with the remaining apples and the rest of the topping. Pour O.J. over the top. Bake 40-45 minutes, uncovered at 375. Cover if it crisps too quickly (I should have done this with mine, but I kind of forgot and left it in too long).

    Notes: you can add some raisins or cranberries in with the apples. You could sub pears or peaches for the apples & reduce baking time to 25 minutes.

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  55. I loved reading about your mad day - we al need one of those once in a while!
    Gill

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  56. My husband is the cook in our family, so I am no help with recipes. Your blog memories are wonderful! Thanks for the giveaway!

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  57. I subscribe to your blog in Google Reader.

    emily.nudelman@gmail.com

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  58. My favorite fall recipe? It would have to be toasted pumpkin seeds!

    http://homecooking.about.com/od/vegetablerecipes/r/blv310.htm

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  59. You are so right this line and colours do resemble late summer/fall.

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  60. Thank you so much for such a great giveaway!

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  61. I would like those fabrics!

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  62. And that following does not seem to work on my old computer. But I just look every evening to see if you blogged somethind. Isn't that 'following' too?

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  63. What an awesome giveaway!! Thanks for the opportunity!

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  64. I'm a new follower, glad to have found you!

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  65. My fave fall recipe is probably pumpkin muffins. I love the smell it spreads through the house! Here's my recipe:

    Pumpkin Muffins
    from Gourmet magazine, 2006

    1 1/2 cups all-purpose flour
    1 tsp baking powder
    1 cup canned solid-pack pumpkin
    1/3 c vegetable oil
    2 large eggs
    1 tsp pumpkin-pie spice (or 1/8 tsp of cinnamon, nutmeg, cloves, ginger and allspice)
    1 1/4 cups of sugar
    1/2 tsp baking soda
    1/2 tsp salt
    1 Tbsp sugar (for the topping)
    1 tsp cinnamon (for the topping)

    1. Preheat oven to 350° F. Line muffin cups with paper liners or lightly grease the tin.
    2. In a large bowl, whisk together flour and baking powder in a small bowl.
    3.Whisk together pumpkin puree, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
    4. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
    5. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25-30 minutes.
    6. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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  66. What a nice giveaway I love fat quarters Thanks

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  67. What a great giveaway! I love FQ's :)

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  68. I follow your blog in my google reader!

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  69. My favorite fall recipe .... that's a tough one!

    Brown Butter Shortbread

    -1 1/2 sticks unsalted butter
    -1/2 cup lightly packed dark brown sugar
    -1 teaspoon pure vanilla extract
    -1/2 teaspoon sea salt
    -1 1/2 cups all-purpose flour

    Lightly grease a 9 1/2-inch round fluted tart pan with a removable bottom. (I used a round cake pan with tin foil, leaving an overhang of foil, so you can easily lift the cookies out.)

    In a small saucepan over medium, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. Be careful not to burn the butter. Remove from the heat.

    In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix until incorporated. Spread the dough eveninly in the prepared pan. Let stand for at least 2 hours or preferably overnight. Do not refridgerate. (I left it overnight, and it was awesome.)

    Preheat over to 300 degrees F.

    Bake the shortbread for 45 minutes. Remove the pan from the oven but leave the oven on. Lightly sprinkle the surface of the shortbread with the sugar. Let cool for 10 minutes.

    Very carefully remove the sides of the tart pan. (Or carefully remove the shortbread from the pan using the aluminum foil as a sling.) Use a very sharp and thin knife to cut it into 12 wedges. Carefully place the slices slightly apart on a baking sheet lined with parchment and return them to the oven for 15 minutes to toast lightly. Cool on a wire rack.

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  70. Gorgeous pic of that tree in DC!

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  71. My family loves this recipe: Package of kielbasa, about 5 or 6 cortland apples cored, peeled and sliced, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/4 tsp. cloves, 2 cups apple juice or water. Bake in 350 oven four about 40 minutes. Serve over rice or noodles. Yum!

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  72. FABULOUS giveaway ~ thanks for the chance!

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  73. this time of year we LOVE soup...something to warm us up on a chilly New England Day. Here's one of my favorite soup recipes...

    http://www.kingarthurflour.com/recipes/creamy-cauliflower-cheddar-cheese-soup-recipe

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  74. I'm crazy about Innocent Crush. Thanks for the awesome giveaway!

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  75. Great! Thank you for this give away :D

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  76. Favorite fall recipe? Cream Cheese Potato Soup. Sooooo warm and creamy and delicious. I've never met anyone who didn't absolutely adore this soup.

    1 14.5 oz. can of chicken or vegetable broth
    2 cups shredded hash brown potatoes (I always use frozen ones)
    2 tablespoon butter or margarine
    1/4 cup chopped onions
    2 tablespoon flour
    1 cup half and half (I use fat free)
    1 8 oz. bar of cream cheese, cubed (I use the 1/3-less-fat Neuf-something cheese)
    1/2 cup shredded carrots
    1 to 1.5 teaspoons dill
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    In a large saucepan, combine chicken broth and potatoes. Heat to a boil, then reduce heat to simmer. Simmer for 5 minutes or so (while you're finishing everything else).

    In a medium saucepan, melt butter or margarine. Add onions, and saute for 1 minute. Stir in flour to make roux. Add half and half. Stir constantly over medium heat until sauce starts to thicken (about 3 minutes). Add cream cheese cubes to half and half mixture and blend with a wire whisk. Heat until boiling, stirring constantly. Boil for 1 minute.

    Combine chicken broth, potatoes, and half and half mixture. Add shredded carrots, dill, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.

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  77. My favourite Autumn recipe is apple pie, nom! :)

    http://allrecipes.com/Recipe/Apple-Pie-3/Detail.aspx

    I love using lots of cinnamon :)

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  78. Thank you for the chance at this. I want this fabric!!!!

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  79. Hooray for giveaways! ...and for fall in KY! ♥

    ~ Meagan

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  80. Now following your blog. I'll be doing a giveaway soon too so come check me out at www.talesatwaynemanor.blogspot.com

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  81. Favorite recipe- berry cobbler- you can put any fruit in it really.
    www.allrecipes.com/berry cobbler

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  82. I am also subscribed to your blog.

    You can reach me at SnippetsAndYarns at gmail dot com. (I forgot to add that to my last comment)
    ~ Meagan

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  83. Just think...if I won, you wouldn't even have to pay for shipping!

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  84. My favorite fall recipe is quite simple:

    Homemade applesauce
    Peeled and cored apples (macs are my favorite, but my husband loves honeycrisp)
    sugar to taste
    cinnamon (optional)

    Fill the pot with apples and then fill the water to just above that. Simmer until the apples mash easily into applesauce. Add sugar and cinnamon to taste.

    Nothing says "fall" like the smell and taste of warm, homemade applesauce!

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  85. How generous of you! Thanks for the chance! :)

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  86. My favorite fall recipe has got to be good old fashioned apple crisp!
    http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238

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  87. And I follow your blog now! (you had me at the cookie recipe. yowsa, can't wait to try those!)

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  88. Thanks for the opportunity to win this fabric! I've been loving watching your bunting come together.

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  89. And I've become a follower! Now I need to think about my favorite fall recipe...

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  90. I think it would have to be white chicken chili. I sautee onions in olive oil until translucent, add 2 cans of chopped green chilies, 2 tsp chili powder, 1 tsp cumin, and 2 cloves garlic. Once that is fragrant, I add two diced boneless skinless chicken breasts, some salt and let the chicken cook for awhile. Then I add two cans of chicken broth and cook until the chicken is done. Add 1 can navy beans and cook until beans are warm. Serve with chopped cilantro, shredded cheese, and some broken up tortilla chips. Yum!

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  91. What a generous giveaway, thanks for the entry.

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  92. I have now become a follower for entry #2. Thanks again.

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  93. What a generous giveaway - fingers crossed

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  94. Beautiful fabric!!! I just got my bundle in the mail of the other colorway!:)

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  95. My fav. fall recipe isn't really hard at all. I make cooked cinnimon apples on the stove every week or so! Pretty simple core, peal and slice about one apple per person (plus one or two extras - I use this cool hand turned thing that does all that at once). Throw them in a pot with maybe about half a cup of water, sprinkle with cinnimon and cover. Simmer, stirring often until they're cooked to your desired doneness. I find that if I do the prep while diner is cooking, and have them on the stove as we're sitting down for dinner they're done by the time we're done eating and ready for them! I don't add any sugar and they really don't need it. My fav apples to use are honey crisp, or pink ladies, but any will work - even a mixed variety (although sometimes they take different times to cook...lol)

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  96. Ooh oh me me!! I LOVE Anna Maria Horner!!

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  97. Such lovely fabric!!! My favorite fall recipe is my cauliflower cheddar soup on my blog :

    http://www.tigglegiggles.com/tigglegiggles/2009/11/3/cauliflower-cheddar-soup.html

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  98. Great giveaway thanks for heads up on Scrappy Hoop swap :)

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  99. Thanks for offering up this FQ set.

    Beautiful fabrics!

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  100. Sweet giveaway!
    I'm a follower~

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  101. Yummy Chocolate Dipped Pecan Bars- great Fall treat with a nice cup of coffee!

    http://www.foodnetwork.com/recipes/ina-garten/pecan-squares-recipe/index.html

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  102. I love love love AMH- her fabrics are so great!!

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  103. Great blog- I just read about your husband and his cooking-we have husbands to teach us patience and cleaning skills!

    Please enter me in your giveaway if your including internationals!

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  104. And I've just become a follower!

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  105. Such beautiful prints and fresh colors! THANKS for the chance!
    ourbusylittlebunch(at)hotmail(dot)com

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  106. I follow your blog :)
    ourbusylittlebunch(at)hotmail(dot)com

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  107. My favorite recipe right now has been homemade granola bars. I make a batch of these once a week ~ perfect for school lunches and with my afternoon coffee :)

    Granola Bars
    (makes a 9 x 13 pan or double for a full cookie sheet)
    Ingredients:
    1/2 cup margarine
    1 cup brown sugar
    1/3 cup corn syrup
    2 cups rolled oats
    1 - 1 1/2 cups mixture of seeds, nuts, raisins, coconut, chocolate chips, smarties (suit to taste)
    1 cup flour
    1/2 tsp baking soda

    Method:
    Melt margarine. Add brown sugar and syrup. Mix dry ingredients separate and then mix all together. Spread mixture on greased sheet. Bake at 400 degrees for 10-12 minutes. Freezes well.

    ourbusylittlebunch(at)hotmail(dot)com

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  108. Wow, this is a great giveaway, please count me in. I am so glad you saw some beautiful leaves in DC, I've just moved to Virginia and was mourning the loss of my Adirondack drives!

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  109. I follow your blog now too, love your scottie!

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  110. What an amazing giveaway! I LOVE this new fabric!! SOOO beautiful. How exciting!

    Thanks for such a great giveaway!
    ~Teresa ;)

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  111. I now follow the Plaid Scottie...love the name! :)

    Thanks for such a wonderful giveaway!
    ~Teresa

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  112. 143 comments? You are so popular it is crazy! I heart you kaelinator :)

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  113. I love pumpkin bread! This is my mom's recipe which I've never waivered from...so good!

    1C. sugar
    1-1 1/2C. flour
    1 tsp soda
    1/2 tsp salt
    2 tsp pumpkin pie spice
    1/2C. margarine
    2 eggs
    1C. canned pumpkin
    1C. raisins (which I usually leave out!) :)
    1C. chopped walnuts (I'm a plain kind of gal, and I leave these out too.)

    That's it. Blend until moistened, beat on medium speed 2 minutes. Add nuts and raisins if you want and pour into greased bread pan. Cook 60-70 minutes at 350 degrees...(or until toothpick comes out clean). Let stand 10 min before removing from pan, and it's easiest to cut the next day.

    Easy, peasy pumpkin squeazy! :)
    Thanks for a wonderful giveaway!
    ~Teresa

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  114. I absolutely love Innocent Crush. Very cool giveaway. Thanks for the chance.

    I loved your photo and your story. Many years ago (too many) my husband and I did a similar thing in San Francisco. Great memories are sometimes what get you through the craziness of life. I'm glad you were able to do it too.

    Thanks again

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  115. And I'm now a follower. I love that you made a list of things you want to create. I think I will have to do that. Great idea! Thanks!

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  116. And here is my favorite fall recipe. This is truly the most moist and delicious pumpkin bread of all time, with just the right amount of spice.

    Pumpkin Bread

    Prep Time
    15 Minutes

    Makes
    2 loaves

    Fragrant with cinnamon and chopped nuts, this pumpkin bread is a classic.

    1 can (15 ounces) pumpkin (not pumpkin pie mix)
    1 2/3 cups sugar
    2/3 cup vegetable oil
    2 teaspoons vanilla
    4 eggs
    3 cups Gold Medal® all-purpose or whole wheat flour
    1/2 cup coarsely chopped nuts
    1/2 cup raisins, if desired
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon baking powder
    1/2 teaspoon ground cloves

    1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
    2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
    3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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  117. My favorite fall Recipe:

    Southwestern Beef Chili with Corn:

    Ingredients
    1 tablespoon olive oil
    2 carrots, chopped
    1 onion, chopped
    1 poblano or bell pepper, chopped
    1/2 pound ground beef
    2 tablespoons tomato paste
    2 15-ounce cans black beans, rinsed
    1 tablespoon chili powder
    Kosher salt and black pepper
    1/2 cup corn kernels (from 1 ear, or frozen and thawed)
    1/2 cup grated Cheddar (2 ounces)
    2 scallions, sliced
    Directions
    Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
    Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
    Divide the chili among bowls and top with the Cheddar and scallions.


    We also add a can of stewed tomatoes to the chili and top it with avocado slices!

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  118. They are really lovely fabrics. Thanks for the chance to win some. Your entry rules are terrific - I've got some lovely baking ideas from all the commenters. You could put a plaid scottie cookbook together!

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  119. Love those fabrics - love the colors!

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  120. And here's my recipe (of course it's a dessert!)

    Pumpkin Cheesecake Bars
    * 48 Servings
    * Ready In Time 1 hour, 30 minutes

    Ingredients

    * 1 (16 oz.) pkg. pound cake mix
    * 3 large eggs
    * 2 tbsps. butter, melted
    * 4 tsps. pumpkin pie spice, divided
    * 1 (8 oz.) pkg. cream cheese, softened
    * 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    * 1 (15 oz.) can pumpkin (about 2 cups)
    * 1/2 tsp. salt
    * 1 cup chopped nuts

    Directions

    * Heat oven to 350°F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan.
    * Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
    * Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Yield: 4 dozen bars.

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  121. Beautiful fabric! Thanks for sharing!

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  122. And here's one of my favourite comforting recipies. Get your leeks in once you have first frost! Do you have frosts in NOLA? :)

    Lentil Roast
    Serves 6.

    Ingredients
    1 cup red lentils
    2 cups vegetable stock
    1 bay leaf
    1 tbsp butter or margarine, softened
    2 tbsp dried whole wheat breadcrumbs
    2 cups grated sharp cheddar cheese
    1 leek, finely chopped
    4 1/2 oz mushrooms, finely chopped
    1 1/2 cups fresh whole wheat breadcrumbs
    2 tbsp chopped parsley
    1 tbsp lemon juice
    2 eggs, lightly beaten (I just cracked them right into the mix)
    salt and pepper


    1. Put the lentils, stock and bay leaf in a saucepan. Bring to a boil, cover, and simmer gently for 15-20 minutes, until all the liquid is absorbed and the lentils have softened. Discard the bay leaf.

    2. Base-line a 2 lb 4 oz-loaf pan with baking parchment. (I didn't do that.) Grease with the butter or margarine and sprinkle with the dried breadcrumbs.

    3. Stir the cheese, leek, mushrooms, fresh breadcrumbs, and parsley into the lentils.

    4. Bind the mixture together with the lemon juice and eggs. Season with salt and pepper. Spoon into the prepared loaf pan and smooth the top.

    5. Bake in a preheated over at 375 degrees for about 1 hour, until golden.

    6. Loosen the loaf with a metal spatula and turn onto a plate.

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  123. Oh, I love my daughter, but those impromptu trips are memory makers, good for both of you!

    shannoncarman at yahoo dot com

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  124. I'm a follower!

    shannoncarman at yahoo dot com

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  125. My recipe is ridiculously easy: Pumpkin Spice Muffins. Mix one box of spike cake mix with a can of pure pumpkin puree - that's IT! And they're the most moiste delicious muffins you'll ever eat.

    shannoncarman at yahoo dot com

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  126. wow!!! these fabrics are gorgeooooouuuuussss!!
    thanks for the giveaway :)

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  127. And here's one of my favourite comforting recipies - Apple and blackberry kuchen, YUMMI!!! :)
    http://www.nigella.com/recipes/view/apple-and-blackberry-kuchen-182

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  128. thanks for the giveaway - I have been a follower for a few months on GoogleReader

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  129. I love love love the fabric
    thanks for the giveaway, crossing my fingers!

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  130. Autumn is also my favorite season of the year, with all the color, the many community gatherings, the seasonal holidays, seeing family more, making homemade soup and bread, sewing lots, the excitement in the air as well as the crispness. Love it! This fabric giveaway is exciting also and I would love to win. I love to sew for family and charity.

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  131. Butternut Squash Soup with Apple & Smoked Cheddar
    Heat 2 tbs olive oil in a large saucepan. Add 1 medium onion (halved & thinly sliced) and cook over moderately high heat stirring occasionally until golden about 8 min. Add 3/4 cup apple cider and cook until syrupy about 3 minutes. Add a 1 3/4 lb butternut squash (peeled, seeded, cut into 1 inch dice) and 4.5 cups chicken stock, bring to boil. Cover and simmer until squash is very tender about 40 minutes. Puree the soup in batches in a blender. Return the soup to the pan and stir in 1/2 cup heavy cream, season with salt & pepper. In a medium skillet heat 2 tbs unsalted butter and 1 diced mcintosh apple and cook over high heat until apple is tender and golden about 2 minutes, season lightly with salt & pepper. Ladle soup into bowls & garnish with coarsely grated smoked cheddar and sauted apples. Yum, it's delicious.

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  132. What a great giveaway!! Thanks for doing it,

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  133. Also, I am already a follower!

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  134. Yum! You are so sweet to be giving away these beautiful fabrics!

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  135. My very favorite fall recipe is pumpkin waffles! It's like pumpkin pie, but in waffle form! :)

    http://smittenkitchen.com/2007/11/pumpkin-waffles/

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  136. Wow, I absolutely love this line and would love to get my hands on these! :)

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  137. That is a gorgeous line of fabric !! I was enjoying the start of spring here, but we've just had a bit of a late winterly blast :-(

    highwaycottage@paradise.net.nz

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  138. I have been wanting to see this fabric in person and this would be the perfect opportunity.

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  139. what a great giveaway! i just discovered your blog and really like it. enjoy fall!!
    claudia

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  140. Wow! What a great giveaway! Thanks for hosting it!

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  141. I love making tomato soup in the fall with the harvest from my garden. Here's a link to a great recipe: http://www.flickr.com/photos/25254510@N02/4169960554/in/set-72157622415582779/

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  142. I LOVE this fabric line! Thanks for the chance to win!

    Angelina

    figure8angel[AT]gmail[DOT]com

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  143. New follower!

    figure8angel[AT]gmail[DOT]com

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  144. My latest favorite recipe, which we used this week with boiled shrimp, is Dill Sauce - serves 2-4 people.
    fresh dill leaves (stalks if tender are OK) - we used a whole bunch
    lite mayonnaise (half cup)
    pickle relish large cut (quarter cup or less)
    freshly ground pepper to taste
    The fresh dill is the important ingredient. It went straight from my mother's garden into the sauce.
    Thanks for the giveaway. mlwright29 (at) hotmail (dot) com

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  145. When I first saw the photos of Innocent Crush, I too thought of fall. Your leaves photo is fabulous. Thank you for such a generaous giveaway. mlwright29 (at) hotmail (dot) com

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  146. I would love to win of course! Thanks for the chance. Fun profile info. about being a nomad and all. I can't wait to go thru the previous comments with recipes!

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  147. I am now a Follower and a Subscriber in GReader.

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  148. My favorite Fall recipe is Pumpkin Pie Dip from Southern Living (2001) I could eat it as a meal!

    Ingredients

    * 1 (8-ounce) package cream cheese, softened
    * 2 cups powdered sugar
    * 1 (15-ounce) can pumpkin pie filling
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * Garnishes: ground cinnamon, cinnamon sticks

    Preparation

    Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, 1 teaspoon cinnamon, and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps and apple or pear slices.

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  149. flying to another city for a day is a great idea!

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  150. I haven't tried these yet but they look yummy!
    http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/

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  151. What a fun giveaway!! I'm going to check out all the recipes. Thanks for the chance!!

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  152. I am a new follower and look forward to your future posts! Thanks for a fun giveaway!!

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  153. Here's a recipe for an awesome, moist and delicious cake - everyone has to try this one!!

    Wackie Cake:

    1 Tbsp vinegar
    4 Tbsp cocoa
    1 tsp vanilla
    1 tsp baking soda
    5 Tbsp melted shortening (I used butter)
    1/2 tsp salt
    1 cup flour
    1 tsp baking powder
    1 cup sugar
    1 cup lukewarm water

    Sift dry ingredients together in a bowl. Make 3 holes. Put vinegar, vanilla and shortening in holes. Pour water over the top of everything. Mix together with a fork to remove all lumps. Pour into a floured and greased pan (8x8 square or a regular round pan). Bake for 20-30 min at 350.

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  154. That fabric is beautiful, and so is your fall picture!

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  155. Isn't this new Innocent Crush just the best?

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  156. Caramel Corn
    1 C. butter
    2 C. brown sugar
    1/2 C. light corn syrup
    1 t. salt
    1 t. vanilla
    1/2 t. baking soda
    6-10 quarts popped corn
    Melt butter, stir in syrup, sugar and salt. Boil 5 minutes on lowest heat possible without stirring. Remove from heat, stir in soda and vanilla. Stir fast! Pour over popcorn in large roaster pan. Coat well. Put in 250 degree oven for 1 hour. Stir occasionally.

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