Pattern: Ruffled Purse

MATERIALS
worsted weight yarn, any color
I/9 (5.5mm) crochet hook
plastic snap (optional)
material for lining (optional)

SPECIAL STITCHES
pair Xdc = pair of crossed dcs [skip 1 stitch, dc in next stitch, then dc in skipped stitch]

Xdcdec = crossed dc decrease [skip 2 stitches, yarn over, insert in next stitch, yarn over and pull a loop through, yarn over and pull through two loops; yarn over, insert in next stitch, yarn over and pull a loop through, yarn over and pull through two loops, yarn over and pull through all three loops. yarn over, insert in first skipped stitch, yarn over and pull a loop through, yarn over and pull through two loops; yarn over and insert in second skipped stitch, yarn over and pull a loop through, yarn over and pull through two loops, yarn over and pull through all three loops]


PURSE
Rnd 1: Ch 28, sc in 2nd ch from hook, 1sc in each of next 25, 3sc in last ch. Working along bottom of starting chain (do not turn), 1sc in each of next 25, 2sc in last chain, sl st to join. (56sc)

Rnd 2: Ch1, 2sc in same stitch as joining, 1sc in each of next 25, 2sc in each of next 3, 1sc in each of next 25, 2sc in each of next 2, sl st to join. (62sc)

Rnd 3: Ch1, sc in same stitch as joining, 2sc in next stitch, 1sc in each of next 26, [2sc in next, 1sc in next] twice, 2sc in next, 1sc in each of next 26, 2sc in next, 1sc in next, 2sc in next, sl st to join. (68sc)

Rnd 4: Ch1, sc in same stitch as joining, 2sc in next stitch, 1sc in each of next 27, [2sc in next, 1sc in each of next 2] twice, 2sc in next, 1sc in each of next 27, 2sc in next, 1sc in each of next 2, 2sc in next, 1sc in next, sl st to join (76sc)

Rnd 5: Ch1, sc in same stitch as joining, 1sc in next stitch, 2sc in next stitch, 1sc in each of next 28, [2sc in next, 1sc in each of next 3] twice, 2sc in next, 1sc in each of next 28, 2sc in next, 1sc in each of next 3, 2sc in next, 1sc in next, sl st to join. (80)

Rnds 6-10: Ch3 (counts as first dc in Xdc), dc in previous stitch. Work 39 more pairs Xdc. Sl st to top of beginning ch3 to join. (80dc)

Rnd 11: Ch 3 (counts as first dc in Xdc), dc in previous stitch. Work Xdcdec over next 4 stitches, work 18 pairs of Xdc, work Xdcdec over next 4 stitches, work 17 pairs of Xdc. Sl st to top of beginning ch3 to join. (76dc)

Rnds 12-15: Ch3 (counts as first dc in Xdc), dc in previous stitch. Work 37 more pairs Xdc. Sl st to top of beginning ch3 to join. (76dc)

Rnd 16: Ch3 (counts as first dc in Xdc), dc in previous stitch. Work 2 more pairs Xdc, work Xdcdec over next 4 stitches, work 17 pairs of Xdc, work Xdcdec over next 4 stitches, work 14 pairs of Xdc. Sl st to top of beginning ch3 to join. (72dc)

Rnds 17-18: Ch3 (counts as first dc in Xdc), dc in previous stitch. Work 35 more pairs Xdc. Sl st to top of beginning ch3 to join. (72dc)

Row 19: Sl st in each of next 12 stitches. Ch 1, sc in same stitch, 1sc in each of next 33 stitches. (34sc)

Row 20-30: Ch1, turn, 1sc in same stitch and in each stitch across. (34sc)


Row 31: Ch1, turn, beginning with same stitch sc2tog, 1sc in each stitch across to last 2, sc2tog (32sc)

Row 32: Ch1, turn, 1sc in same stitch and in each stitch across (32sc)

Rows 33-34: Repeat rows 31 and 32. (30sc)

Rows 35-37: Ch1, turn, beginning with same stitch sc2tog, 1sc in each stitch across to last 2, sc2tog (28sc, 26sc, 24sc)

Row 38: Ch1, turn, beginning with same stitch sc2tog, sc2tog, 1sc in each stitch across to last 4, sc2tog twice. Fasten off. (20sc)


RUFFLE
Row 1: Attach to side of first sc in Row 19 with sl st. Ch3 (counts as first dc), dc in same stitch, 2dc in each stitch (or side of stitch) around flap. (116dc)

Row 2: Ch3 (counts as first dc), dc in each stitch across. Fasten off. (116dc)

STRAP
Row 1: Ch 6, 1sc in 2nd ch from hook and in each of remaining 4 chains. (5sc)

Row 2: Ch 1, turn, 1sc in same stitch and in each of next 4. (5sc)

Repeat Row 2 until strap measures 24 inches. Fasten off. Attach strap to sides of purse next to sc's on either side of Row 19.

FINISHING
I recommend lining this purse if you are going to put any small items in it. I used my KAM pliers to attach plastic snaps. I put the top snap in the center of the flap (near the ruffle), and I put the bottom snap through the lining and yarn where I wanted the flap to attach.

Recipe: Gluten Free Coconut Snickerdoodles

 INGREDIENTS

2 C sweet rice flour
1/2 C cornstarch
1 1/4 t baking powder
1 t salt
3/4 C unsalted butter
1 C granulated sugar
2 large eggs
1 1/2 t vanilla extract
1/4 C granulated sugar
1 T ground cinnamon
1/4 C shredded coconut

DIRECTIONS
1. In small mixing bowl, mix together flour, cornstarch, baking powder, and salt.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and 1 C sugar. Add eggs one at a time; blend thoroughly between each addition. Add vanilla and mix until light and fluffy.
3. Add dry ingredients to butter mixture and blend until dough forms. Cover dough and chill for two hours (or over night).
4. Preheat oven to 350F. Grease a cookie sheet with cooking spray. In a small bowl, combine cinnamon and 1/4 C sugar. Have coconut accessible in another small bowl.
5. Roll dough into 1-inch balls. Flatten each ball into a circle that is 3/8" thick. Dip both sides in cinnamon-sugar then place on cookie sheet. Sprinkle a pinch of coconut and another pinch of cinnamon-sugar over the top side of the cookie; pat coconut and cinnamon-sugar down into cookie.
6. Bake 8-10 minutes, or until lightly golden brown. Remove from oven and transfer to wire rack to cool.

(This recipe is based off of these Gluten-Free Snickerdoodles, with the changes that I made.)

Recipe: Best Cheesecake Ever

I'm going to be making this on Sunday, and it took me forever to find the recipe so I decided I'd post it on here so it won't be so hard to find it next time. Anyway, I originally got it off the Raskas cream cheese box (so no, I am not claiming any involvement in the creation of this magnificent recipe, though I changed a few things and am giving you my version here). The original recipe calls for double the amounts, which is perfect for a 10" springform pan, or two regular 9" pie pans (like the disposable kind that comes with the graham cracker crust already made for you!). Since I'm going to cheat and buy the crust, and since I don't think we need to be eating so many calories, I'm just going to make one 9" cake using the following recipe.

Ingredients:
2 eggs
2/3 C sugar
1 t vanilla
16 oz. cream cheese, softened
8 oz. sour cream

Directions:
1. Preheat oven to 325F. Prepare pan with crust (sometimes I make a graham cracker crust, but I usually cheat and buy one that comes in the tin).
2. Beat eggs until thick and lemon colored, about 5 minutes. Add sugar and vanilla; set aside.
3. Beat cream cheese until smooth. Blend in egg mixture and sour cream.
4. Bake at 325 for 1 hour. Turn oven off and leave cake in oven with door ajar for one more hour. Cool 1 hour at room temperature; chill.

Recipe: Eggless Chocolate Chip Banana Bread

So I wanted to make dessert today and needed to figure out what I could make with what I had on hand. I had three bananas* in the freezer (which kept falling out every other time I opened it), so I decided to make banana bread. But everything is better with chocolate, especially bananas (my roommate and I used to make banana-chocolate chip pancakes in college all the time, but I haven't had them in such a long time because of Jeffrey's strange and unfortunate aversion to bananas -- except in banana bread, because he doesn't think it tastes like bananas). Anyway, I found a recipe for chocolate chip banana bread and started making it before I realized I didn't have any eggs. So I used unsweetened applesauce as a substitute. I also used whole wheat flour for a third of the flour called for. Anyway, it came out so moist and delicious! In fact, by the end of the day there were only two slices left (and we would have probably eaten all of it if we hadn't eaten so very much for dinner).

*Note: I let the bananas thaw a bit, peeled them, chopped them up, then let them continue thawing. Some of the liquid separates when you have frozen the bananas, and I know a lot of people drain it, but I just mash it all up with the liquid because I figure it came from the banana and getting rid of it might affect the taste and texture.

Here is the recipe I based it on.

INGREDIENTS

1/2 C butter, softened

1 C white sugar

1/4 C unsweetened applesauce

1 T mayonnaise (I actually used the Kraft mayo with olive oil, because that's what we had on hand)

3 very ripe bananas, mashed

1 C all purpose flour

1/2 C whole wheat flour

1/4 t salt

1/2 t baking powder

1 t baking soda

1/2 C semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F. Lightly grease a 9"x5" loaf pan.

2. In a large bowl, cream together butter and sugar until light and fluffy. Stir in the applesauce, mayonnaise, and bananas. In a separate bowl, stir together the flours, salt, baking powder, and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips.

3. Bake at 350F until a toothpick inserted in the center comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Recipe: Ranch Chicken

Forgot to take a picture... but we'll be making it again soon because it was so yummy! The chicken was moist and flavorful, and the breading was the perfect combination of flavor and crispiness. This was a combined effort, with Jeffrey's great idea and my know-how in the kitchen.

INGREDIENTS:
4 chicken breasts (4-6oz each)
1/3 C ranch dressing
1 egg
1 packet ranch dressing mix
1/4 C parmesan
3/4 C bisquick

PREPARATION:
1. Place chicken breast in good-sealing ziplock (or between two pieces of plastic wrap) and pound to 1/2-inch thickness. Repeat for each piece of chicken. Marinate chicken in ranch dressing for a couple hours.
2. Preheat oven to 425F. Line a 9"x13" baking dish with foil and spray with cooking spray. In a shallow dish, beat egg. In another shallow dish, combine ranch mix, parmesan, and bisquick.
3. Coat chicken in bisquick mix, dip in egg, then coat in biscquick mix again; place in baking dish. Repeat for remaining chicken. Bake 20 minutes; turn and return to oven for 10 minutes.

*Note: This technically serves 4 people (we had mashed potatoes and salad with it), but if you're cooking for someone like my husband, you might want to make extra. He was so disappointed that he only got one piece!

Recipe: Lemon-Apricot Chicken

Not sure why the picture got turned, but here it is. I used this recipe, but just used normal Bisquick and an egg instead of the water/egg white combination. It came out sooo good!

INGREDIENTS:

Chicken:
1 egg
1/2 C Bisquick
1 1/2 t grated lemon peel
1/8 t garlic powder
1/2 lb chicken breast

Sauce:
1/3 C apricot preserves
1 T lemon juice
1/4 t soy sauce
1/8 t ground ginger

PREPARATION:
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.


2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.


3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.


4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

Cupcake Bag

I made this for my little sister's 6th birthday. Here's the pattern: Cupcake Bag Crochet Pattern. Instead of the dots and hearts, I just repeated the scalloped pattern with different colors. I stitched down the bottom of each scallop so that it would rest flat.