Delicious Cookie Recipe and Quilted Wreath from one of my Workshops-Great Inspiration from Charlotte

Below is a nice letter I received from a former student who took my wreath class. She designed her own special wreath (her story) and it is fun and inventive and original. Enjoy!

 More information than you need, but I'm excited about the possibilities your inspiration gave me.  The little faces in the VW represent a smiling Dad, a talking Mom, 2 happy boys in the second seat and 1 crabby one in the back...the boys switched places often!  I used red felt to make Rose Bowl roses.  Each football has the year the game was played.  You can see that Dick changed from UW beat to Cougar beat for an Alamo Bowl (where we had lunch at Hooters along with Coach Price and his son) followed by a Rose Bowl. 

 

I also used gold felt for "W" put on with purple embroidery thread.  The red dots are also red felt with the smallest ones cut using a paper punch -- it works.

 

You can tell by my extended writing about it what fun I had making this wreath so thank you again for the inspiration.  charlotte
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I am adding all kinds of things to this fun workshop.
See more in my new letter on my website- Marylouweidman.com
    Charlotte if I gave out grades this would get an A+ for sure! Thank you for sharing with us~
Below
I am sharing these Christmas images again because I think they are so pretty.
 

The recipe below is from my girlfriend Kathy who lives in Eagle River Alaska and is a great cook, baker and quilter...she sends me great stuff!

 

Salted Toffee Chocolate Squares

12 graham crackers broken into squares
1-8 oz. bag toffee pieces (found in the baking aisle)
1 1/2 cups roasted, salted almonds, roughly chopped (I used pecans.  I
roasted and lightly salted them and they were great)
1 cup unsalted butter
1/2 cup granulated sugar
3/4 cup semi-sweet chocolate chips
3/4 tsp. sea salt

Set the oven rack in the middle of the oven and preheat to 350 degrees.
Line a rimmed baking sheet with non-stick foil.

Lay the graham crackers on the baking sheet, touching each other.  Sprinkle
the toffee pieces and the chopped nuts evenly over the crackers.  Set aside.

Combine the sugar and butter in a small saucepan and cook over medium-high
heat, stirring occasionally.  Bring the mixture to a boil, until the mixture
has the consistency of a syrup.  Remove from heat and pour over the graham
crackers, trying to soak all of them.

Bake for about 12 minutes until the top is bubbly.  Remove and immediately
sprinkle with the chocolate chips and sea salt.  Let cool for about 10
minutes, and then use a pizza cutter to cut into 2 inch squares.  Transfer
the squares to a cooling rack.

This is my original cotton and embellished wreath. I give out the pattern for this in my workshop. Now I am doing all kinds of wreaths for holidays including WOOL wreaths and I am showing many embellishment ideas too. SO fun! Though you cannot tell this is covered with crystals and cool buttons and gold and silver charms.