Knitting: Easy Potholder Pattern

You will need:
2 Skeins Kitchen Cotton - this will make 2 potholders
#7 knitting needles
yarn needle for weaving ends
#8/H crochet hook.

Using 2 strands (hold them together and knit like it was one strand), cast on 25 stitches.
Garter stitch (knit every row) 48 rows, slipping the first stitch of every row (See video). This will give you a nice smooth edge. Bind off, leaving last loop on the needle.

To create the loop for hanging the potholders, transfer last loop to a #8 crochet hook and chain 12 stitches. Cut the yarn leaving about 6 inches and tie the ends through the corner of the potholder. Weave in the ends.

Gauge really isn't that important in this pattern. For me this ends up being about 7" by 7.5".

A note for beginners about kitchen cotton: 
Kitchen cotton is a little bit tougher to work with in that it doesn't stretch like acrylic or wool. Don't worry, you will get used to it quickly. Also, it is normal to see black/brown specks in the yarn. This is just the cotton seed. 
My personal favorite is Lion Brand kitchen cotton. It is sturdy, reasonably priced, and comes in a variety of colors.

Homemade Taco seasoning

Here is a simple and tasty taco seasoning recipe - free from additives found in packaged taco mixes.

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper

In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. 

*This recipe makes a lot more than this, pictured is what is left after a few dinners :-)

Seven teaspoons of mix equal a 1.25 ounce pkg. of purchased taco-seasoning mix.

*Source

Scones with Maple Syrup - Make Ahead Freezer Recipe

Awhile back I was blessed to be able to go on a trip and spend a weekend with some sweet friends. One morning Stephanie made the most delicious scones and was so kind to share the recipe. These are a new favorite at our house.

Ingredients:

 4 c. white flour

1/4 c. white sugar

4 tsp. baking powder

2 eggs

1/2 tsp. salt

10 tbsp. butter

1 c. heavy cream

1/4 c. pure maple syrup

2 tsp. vanilla

Directions:

Preheat oven to 425. In large bowl, combine flour, sugar, baking powder, and salt. 

*Cut the butter into flour mixture until it resembles coarse crumbs. 

In a small bowl mix the cream, egg, maple syrup, and vanilla together. 

Pour egg mixture into the flour mixture and mix just until incorporated.

Divide dough into four sections. 

With floured hands, pat dough into 1/2 inch thick circles and cut into wedges. 

**Place on greased or buttered pan, or on ungreased parchment paper, and bake for 13-15 minutes. (Note:I like these best when frozen first)

*I do this by putting the flour mixture in my food processor along with the butter cut in to 1/2 TBSP chunks. Pulse lightly until it resembles coarse crumbs. This method works great for pie crusts too.

** a pizza stone works the best. No need to grease it.

Note: Works well to freeze uncooked shaped scones. Place on parchment or wax paper on a cookie sheet and place in freezer. Once frozen transfer them to a gallon size ziploc freezer bag. They can go straight from the freezer to the oven. They still bake at 425 for 13-15 minutes even when frozen.

VARIATIONS:

I love to stir in chocolate chips.

I have also made these gluten-free by substituting Gluten Free Pantry All Purpose Flour for the regular all purpose flour. They didn't rise as nicely as the regular ones, but my gluten free toddler loved them anyways.

Another tasty treat is sprinkling the tops with cinnamon and sugar.

This Week in Stitches

The potholder project is complete. They are bright and colorful and I am happy.



Next on the list is making a blue version of this: