When I gave all my granddaughters their knitted headbands, Jethro was disappointed he didn’t get one. He wanted a yellow headband. So I had to come up with something a little more boyish just for him. This adorable and easy knitted headband with crocheted eye keeps his little ears warm in a fun way.
Yarn: Stitch Studio by Nicole Studio Soiree medium weight (4) Color:Red Sparkle
Cast on 11
Wrap the knot piece around the bow and secure.
Cut bias tape to 14-inches. (you might want to adjust this length for the child you are making it for) Fold ends in 1/4-inch and stitch the length of the tape. This can be done on a sewing machine but I simple whipped stitched it with needle and thread.
Place the bow on a flat surface; Lay the bias tape on top of the bow; Wrap the knot piece around both the bow and the tape right in the center. (see bow to the right side of the below photo) Using a length of yarn or a needle and thread, sew the knot securely around the bow.
In my hurry making the second bow, I sewed the knot around the bow before adding the bias tape, so I sewed it on using a needle and thread. Both ways work so use your preference.
Using package directions, iron and secure the Velcro onto each end of the bias tape making sure you have the correct placement as the bow tie goes around the neck.
The yarn for the bow tie pictured above was made from Bernat Baby Jacquards Light #3 weight Color: Cream with tan and blue flecks.
Serves four (2 crab cakes per serving)
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp salt
1-1/4 cups fresh breadcrumbs
1 Tbs. chopped fresh chives or parsley
1-2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving
Drain the crabmeat, if necessary, and pick through for shells.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Gently fold in crab until well combined.
Fold in the breadcrumbs and chives being careful not to over mix. (it should still be somewhat loose)
Shape the crab mixture into 8 cakes about 1 inch thick.
Cover with plastic wrap and refrigerate for 1 to 3 hours.
In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange, yellow or red bell peppers, cut into bite size pieces
1 cucumber, cut into quarters and sliced
1 small red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 cups) diced ham, chopped
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
1/2 cup mayonnaise (I prefer Miracle Whip)
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon fresh grated garlic
2 teaspoons fresh grated ginger
1 teaspoon black pepper
Cook tortellini as directed on package. Drain and cool.
Combine salad ingredients and drained tortellini in a large bowl.
Shake (in a jar) or whisk in a bowl, the dressing ingredients until smooth. Pour dressing over salad and gently toss until well coated.
Chocolate Pudding Recipe
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Instead of the due-date St. Patrick’s Day birth, the doctor is planning delivery for Monday, February 29th. Yes, that’s leap year. So if it actually happens, this little one will be a Leapling, just like Chloe who is celebrating her birthday on the actual date this year.
Making an Easter Peep Graham Cracker House
The graham crackers cut easily with a sharp knife. I glued three sides to a bottom and then the roof pieces. After the frosting hardened, additional frosting was used to attach the roof to the sides.