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!

It's very easy and takes 3-4 hours. I've only made it once and used frozen chicken. So the thickening may need adjusting if you use thawed chicken. 

Ingredients:
4-5 lg boneless chicken breasts (frozen or thawed, see notes on thickening)
1 tsp. salt
1 tsp. paprka
1 tsp. thyme or 2-3 tsp. if fresh
1/4 tsp. onion powder
1 tsp. basil
1 tsp. pepper

2 1/2 TBSP Cornstarch, thawed chicken (3 TBSP if using frozen chicken) (adjust with milk later if you need more)
2 1/2 TBSP minced garlic (I used the jar garlic for this)
2 c. heavy cream (heavy whipping cream works fine)
1/4 c. white wine (grocery cooking wine has a lot of salt, I would skip salt, and adjust later if you use it)

3 c. fresh, sliced mushrooms, washed
A dish of Parmesan cheese, shredded, for individual topping 

I would make this a bit different on the stovetop. I would probably add the garlic to hot oil first, but the point (to me) of the crockpot is to put it all in, do your day, and still have a good dinner. You may think of other things to add in or adjust, but everyone loved it, and it was simple. (Reply if you find other great additions or adjustments, I'd love to hear them!)

Whisk together the spices. Place the chicken in the crockpot and sprinkle the spices evenly over the chicken. 

Whisk the cream, wine, garlic, and cornstarch together. Pour over the chicken. 

Cook on high for 3 hours. Add the sliced mushrooms during the last 30 minutes of cooking. Test the chicken at 2 1/2 hours if using thawed chicken. I used frozen chicken, and it took a little longer than 3 hours.

Serve on top of or with rice, and top with parmesan if desired. We served this with a green vegetable. 

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