My ruler tutorial turned into a table topper, but it's pretty flexible, and easy. I love making the trees! If you buy the ruler set, you can do one big tree, it comes with 5" and 10" rulers  😀 (so what was I thinking)
I do have some of the Lella Boutique Merry Little Christmas fabrics still available on beansandstitches.com, and some other cute ones. 

The binding and some tree centers on this quilt are from the Old Glory Lella Boutique line. But I think the print makes a gorgeous Christmas fabric. What do you think?

I've also been sending a fat quarter with every order, and will do so through December. 

Just reply to this topic if you need help with the tutorial. I hope you have fun with it!
Blessings!

Ingredients:

1/4 c. olive oil
2 Tbsp or more of minced garlic
1 large red onion, chopped
6 stalks celery, chopped (with leaves)
5 small carrots, peeled and sliced
2 small zucchini, washed and sliced (peel if desired)2-3 tsp. black pepper (or to taste, we like more)
Pinch or two of cayenne (optional)
1-2 TBSP salt (or to taste)
2 tsp. onion powder
1 tsp. dried basil
1 1/2 tsp. dried thyme
3 c. white navy beans, cooked and drained (about 2 14.5 oz cans)
10 c. chicken broth
2 14.5 oz. cans of tomato sauce
2 14.5 oz. can of diced tomatoes
3/4 - 1 c. red wine (cooking wine has a lot of salt, we just use regular wine)
2 c. small pasta cooked al dente' and drained
2 1/2 c. fresh spinach

Parmesan Crisps or shredded parmesan

Instructions:

In a large pot, heat the olive oil. 
Saute the garlic, onion, celery, carrot and zucchini until soft. Add 1 TBSP of the salt, onion powder, pepper, basil, and thyme.
Add the beans, broth, tomato sauce, and diced tomatoes, and wine. Simmer for one to two hours. Add more salt or other spices to taste.
Add the cooked pasta and fresh spinach and cook for an additional 20 minutes. 

Serve with crusty bread. 

Cover the bottom of a baking pan with a thin layer of olive oil. Scrub potatoes and vertically cut in half. Rub each potato with olive oil to coat the skin and cut side. Put one slice of butter and sprinkle cheese where the potato will be placed. (use any type of cheese)

Now, lay the potato cut side down on the butter/cheese. Repeat until your pan is full.  Season the top with your favorite seasoning. We used a pepper, garlic, and salt mix. Be careful if your cheese is salty - skip the salt in that case.

The cheese is so crispy underneath, it was a perfect side. Cut open and add some butter and sour cream!

Bake at 350° until soft, about 45 minutes. 

I have two student WB's - One sold with the set, the other is $15.00

Retail Price

Teacher's Guide on Rainbow Resource
Maps on Rainbow Resource

$40 plus shipping, EC, Soft Cover, Generations

$12 plus shipping, EC Soft Cover, Generations

$55.00 plus shipping

The recipe for 2-3 loaves:

• 2 c. Warm Tap Water  
• 3 c. Milled Whole Wheat Flour - First Addition
• 1 Tbsp. Dough Enhancer
• 1/4 c. Olive Oil 
• 2 Tbsp. Honey 
• 1 1/2 Tbsp. Yeast
• 5 c - 6 c. Additional wheat flour 
• 3 tsp. Sea Salt 

Instead of putting the instructions here, I'm going to refer you to the post on the blog, How to Make Whole Wheat Bread. It has step-by-step pictures and instructions, it's for 6 loaves, but the instructions are the same.

I'm happy to guide anyone (the best I can!) who needs some help! Just ask...

My pictures have cinnamon wheat bread. The filling is easy. Simply roll out the portioned dough for the loaf into a rectangle. On top, spread GOOD butter, brush with maple syrup, sprinkle 1/2 c. brown sugar, and spices. Cinnamon, cloves, your choice. Roll the dough back into a loaf and bake. And make a latte :)