Ice Fishing and other Fun

My Modern Mini for January~  Little liberated ice fishing shanties.  I had fun piecing it and quilting it.

I finished marking my medallion quilt.  Here is the outer frame.
 Tip:  to make sure I lined it up correctly on the quilt, I taped off the area on the bottom of the stencil.
 Now it lines up right to fit in the space leaving room for the binding.
I basted about 3/4 of it when I noticed.......
the backing was all wrinkled, even though I was being very careful! waaaa
Many of my IG friends were with me through the ordeal - thank you so much.

 So I am finally hand quilting.  A little late, but I'm so happy to have started.
I treated myself and the boys to a Tater Tot Casserole.  I like a nice hot casserole on a cold night.  This was a lightened up version and we liked it and it makes good leftovers.
See full recipe below.
Have a Fun Week
xo


 **i used all beef and all the FF onions**
Ingredients
1 pound lean ground beef (90% lean)
1/2 pound extra-lean ground turkey
1 package (16 ounces) frozen mixed vegetables, thawed and drained
3/4 cup french-fried onions
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/2 cup fat-free milk
4 cups frozen Tater Tots, thawed
Directions
1. In a large skillet, cook beef and turkey over medium heat until no longer pink. In a 13x9-in. baking dish coated with cooking spray, layer the meat mixture, vegetables and french-fried onions.
2. In a small bowl, combine soups and milk; spread over onions. Top with Tater Tots. Bake, uncovered, at 350° for 55-60 minutes or until golden brown.