Double Crust Pie Dough, Adam Witt

INGREDIENTS:

• 250g Bread Flour (2 C)
• 205g Unsalted Butter (2-1/5 sticks)
• 3g Kosher Salt (1/3 tsp)
• 70-85g Ice Water, more if needed (about 1/4 C)

DIRECTIONS:

1. Stick the bowl of your stand mixer and paddle attachment in the freezer 20 minutes before making the crust
2. To an ice cold stand mixer bowl, add the flour, butter and salt; mix on low speed until the butter and flour are well incorporated, you want something that resembles coarse sand with a few medium clumps; this could take 3-5 minutes 
3. Once your dough has just come together into a lumpy mass, dust your work surface with flour and shape the dough into an oversized burger-like form; cover with plastic wrap tightly and chill in the fridge for at least two hours, or even better, overnight 
4. After resting the dough in the fridge, roll the first crust out to about 1/8th of an inch thick; set on a sheet tray and refrigerate while you work on the second crust 
5. For the second crust, roll it out to a 1/8 inch thickness and cut out a circle that is large enough to cover the top of the pie with a 1" overhang

VIDEO

Tyler's Nordic Star Granny Blanket

PARTICULARS: 

• 61" x 61"
• 1811g of Hobby Lobby I Love This Yarn in the colors:
• Forest Green, 735g for the 105 squares (not including the border) (3.68 balls)
• Light Sage, 448g for the 64 squares (not including the border) (2.24 balls)
• Black, 224g for the 32 squares (not including the border) 1.12 balls)
• Sungold, 168g for the 24 squares (.84 balls)
• I used a simple 3 round granny square and Join As You Go (JAYGO) on the 3rd round
• R1: dmr, *(3dc), ch 2* x 4 sides
• R2: *dcinc, dc between the stitches, dcinc, ch 2* x 4 sides
• R3: *dcinc, sk 2 * x 3, dcinc, ch 2 x  4 sides (This round is used to JAYGO)

FUN FACTS:

• 225 Blocks @ 7g per block = 1,575g before the border
• Each block took me 8.4 mins to crochet x 15 blocks per row = 2.1 hrs per row,  x 15 rows = 31.5 hours, not including the border

APPLIQUES:

• I bought the frog applique pattern by LittleBambooHomemade on Etsy. I've bought quite a few of their patterns and they have never disappointed me!
• The Winne the Pooh applique I just winged because I couldn't find a pattern that I thought was just right.

My Color Map

7 Layer Burrito - Taco Bell Copycat

Layers:

• Large Flour Tortilla
• Canned Refried beans (warmed)
• Microwave Great Value Spanish rice 8.8oz
• Guacamole - 15oz refrigerated tub
• Sour cream
• Mexican 4-Cheese blend, shredded
• Shredded lettuce
• Diced tomato

Assembly:

• Warm a large flour tortilla until soft and pliable
• Spread refried beans in a line across the center
• Add Spanish rice directly on top of the beans
• Add a line of guacamole, then a line of sour cream

How to wrap it (Taco Bell style):

• Fold in both sides of the tortilla toward the center
• Press gently from the middle and spread outward to distribute ingredients evenly
• Fold the bottom edge up over the filling and pull back toward you to tighten
• Tuck in any side flaps that stick out
• Roll forward until sealed

The Best Sangria, developed by Adam Ried, ATK

NOTES:

• The longer sangria sits before drinking, the more smooth and mellow it will taste; a full day is best;  give it an absolute minimum of two hours to sit 
• Use large, heavy, juicy oranges and lemons for the best flavor
• Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher 

INGREDIENTS: 

• 2 large juice oranges, washed; 
• one orange sliced
• one orange juiced 
• 1 large lemon, washed and sliced 
• 1/4 C sugar 
• 1/4 C Triple Sec 
• 1 inexpensive 750ml bottle Merlot or Pinot Noir wine

DIRECTIONS:

1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute
2. Stir in orange juice, Triple Sec, and wine
3. Refrigerate for at least 2 hours, and up to 8 hours
4. Before serving, stir briskly to distribute settled fruit and pulp; add 6 to 8 ice cubes (use the ice cylinder, if you have one)

Lynda's Candy Cane Waves Wrap - aka Gentle Waves, Ripple, and Chevron pattern

PARTICULARS:

• 60" x 22 "
• 836g of Hobby Lobby's Yarn Bee Soft & Sleek Chunky Low-Pill Fiber (5.887 balls):
• 4 White balls (used 500g of 568g)
• 3 Red balls (used 336g of 426g)
• 7.0mm hook for the starting chain
• 5.0mm hook for the body of the wrap
• 6.0mm hook for the Moss Stitch Border & Picot & Fringe Edging

I used my Gentle Waves, Ripple, and Chevron pattern:

• I do a stacked sc as my first dc of each row
• I carried the unused color up the sides
• Beginning with the 7.0mm hook, I chained 154 (11 x 14 repeats)
• Switching to the 5.0mm hook, I chained up 1 for my turning chain and began in the 154th chain
• I did 11 Repeats of 14 stitches, crocheting 2 rows of each color
• I did 1 round to square off for the border (see the sample swatch photo on pattern link above), ch 2 for the corners
• I did 1 round of hdc; along the sides I added 1 stitch in order to have the odd number necessary for the Moss Stitch Border, ch 2 for the corners
• Switched to 6.0mm, then I did 8 rounds of the Moss Stitch Border, ch 2 for the corners
• I did 1 round of Picots and Fringe for the final edging, for this wrap my fringe began with 21 chains instead of 18, ch 2 for the corners

Air Fryer Baked Potatoes

• scrub thoroughly
• prick each potato 3 to 4 times with a fork
• rub olive oil evenly all over each potato
• sprinkle with Kosher salt 
• set the potatoes in the basket of an air fryer, leaving a little space between each
• @ 400°F:
• cook 30 minutes
• flip the potatoes and continue to cook for another 20 to 25 minutes
• let cool for 5 to 10 minutes

Barb's Trinity Diamonds Granny Square Wrap

 I used my Trinity Diamonds Granny Square Block.

Barb's Classic Chicken Pot Pie (no bottom crust)

ROUX:

• 1/3 C butter (I do half oil and half butter)
• 1/3 C onion, small dice or thinly sliced
• 3 celery stalks, small dice
• 2 carrots, small dice or thinly sliced
• 8 oz mushrooms, sliced and sautéed (or 6 oz jar) (optional)
• 1/3 C all-purpose flour
• 1/2-1 tsp Kosher salt, or to taste
• 1/2 tsp pepper
• 1/2 tsp thyme
• 3 C of broth/milk (I do 2-1/2 C chicken broth and 1/2 C milk)

VEGGIES AND CHICKEN:

• 1 whole Rotisserie Chicken (or 3 to 4 cups of any cooked chicken)
• 2 C any veggies

PIE CRUST:

• 1 Pillsbury pie crust (or skip the top pie crust and stir in 8 oz of Orzo, prepared al dente)
• 1 egg, beaten

DIRECTIONS:

• PREHEAT to 425°

MAKE THE ROUX - In a deep, 14"-15 fry pan (or a Dutch oven)

• Over medium heat, heat the oil and butter 
• Add the onion, celery, and carrots; cook until tender
• Combine the flour, salt, pepper, and thyme; add to veggies, stirring until you don't see any white from the flour
• Combine the stock and milk; gradually add to the pan, stirring constantly until thickened and bubbly: remove from heat

STIR IN VEGGIES AND CHICKEN (& the orzo for a casserole rather than a pie)

• Pour into the pie plate; allow to cool about 5 minutes before before topping it with the crust

TOP WITH PIE CRUST

• Unroll your pie crust and cover the filling; fold under the crust; pinch or flute the edge however you like, cut a few vent holes
• Beat an egg and lightly brush over the crust 
• Cover the edges of the pie crust with a pie crust shield
• Bake 35-40 minutes; rest for 15-20 minutes

Barb's Wine Bags

MY BASIC WINE BAG: (DO NOT Join rounds on rounds 1-24)

• R1: sc x 8
• R2: sc inc x 8
• R3: *sc inc, sc* x 8
• R4: sc x 24
• R5-22: 
• OPTION 1: hdc  x 24
• OPTION 2: Griddle Stitch -  (Add 1 st on Round 5 to increase stitch count up to 25 stitches) -- On Round 22, decrease by 1 stitch to bring stitch count back to 24) 
• for Santa, only do 14 rounds of the griddle stitch, then change to a flesh tone color and do 6 rounds of sc for Santa's face)
• R23: *5dc Popcorn, ch 1* x 12
• R24: sc into the top of each popcorn and around each ch 1
• R25-29: (ch up 2 for height, does NOT count as a stitch)
• fpdc x 24, slip stitch to join at the top of the beginning ch up 2
• R30: Twisted sc x 24

Pumpkin Appliqué

PUMPKIN:

• R1: dmr, dc x 12 (12)
• R2: *sc inc, x 2, dc Inc x 4* x 2 (24)
• R3: do a standard increase round, putting sc into the sc and dc into the dc (36)

STEM:

• R1: sc x 3 in center 2 sc of the pumpkin top (3)
• R2: sc dec, sc (2)
• R3: sc dec (1)

CURLY-Q VINE:

• Ch 8 from the center of the right side of the vine, sc inc into each ch (16)