2 humped camel

Kristieskids - patterns#2

I have GOT to make one of these guys for my hubby... who has been to Kuwait/Iraq twice, and HATES CAMELS!!! lol

Claude the 2 humped Camel

Claude the 2 Humped Camel

Supplies needed:
G Hook
Small amounts of WW yarn
Buttons for eyes (optional)
Fiberfill
1 pipe cleaner

Terms used
Sc = single crochet
Sc-dec = single crochet decrease over 2 stitches
Dc= double crochet
Trc= Triple crochet
Ch = chain
BLO= Back loops only
Slp stch= slip stitch
FO = Finish off, or Fasten off

Body and neck
Each round is joined with a slp st to first stitch made in that row
Ch 2,
1) 6 sc in 2nd chain from hook,
2) ch 1, 2 sc in each sc around (12 sc)
3) ch 1, (2 sc in first sc, sc in next sc) repeat around (18 sc)
4-10) ch 1, sc in each sc around
11) ch 1, (sc-dec, sc in next sc) (12 sc)
STUFF
12) ch 1, (sc-dec, sc in next sc) (8 sc)
Body is not complete..DO NOT finish off, moving onto neck,
STUFF as you go.
13-20) ch 1, sc in each sc around.
FO leaving longer tail for sewing.

Head
Each round is joined with a slp st to first stitch made in that row
Ch 2
1) 6 sc in 2nd chain from hook
2) ch 1, sc in each sc around
3) ch 1, sc in first 2 sc, 2 sc in each of next 3 sc, sc in last sc (9 sc)
4) ch 1, (2 sc in first sc, sc in next sc) repeat 3 MORE times, sc in last sc (13sc)
5-9) ch 1, sc in each sc around
It is easiest if you emboider nose now,
10) ch 1, (sc-dec, sc in next sc) repeat 3 MORE times, sc in last sc. (9 sc)
STUFF, sew or emboider eyes is easiest if done here.
11) ch 1, sc-dec around, end with sc in last sc
FO

Use tail to sew hole shut.
Fold pipe cleaner in half. Push folded pipe cleaner up neck of camel and into body, leaving about ½ inch sticking out. Place head on end of neck, pushing remaining pipe cleaner into head. Make sure seam side of head is used as the bottom of head. Trim pipe cleaner if necessary. Sew head to neck.

Ears (make 2)
Ears are done in continous spiral, do not join at round end
Ch 2
1) 5 sc in 2nd ch from hook
2) sc in each sc around
Slp st to next sc,
FO

Sew ears towards back of head.
Sew or emboider eyes on head

First hump
Rows are done in continous spiral, do not join at round end
Ch 2
1) 6 sc in 2nd chain from hook
2) (2 sc in first sc, sc in next sc) repeat around (9 sc)
3) (2 sc in first sc, sc in next 2 sc) repeat around (12 sc)
Slp st to next sc
FO

Second hump:
Repeat directions for first hump EXCEPT do not slp st to next sc at end of round 3..instead,
4) sc in first 4 sc, dc in next sc, trc in next sc, now, take first hump made,(NO NOT fasten off!) and trc in any sc on first hump, Wornking on first hump dc in next sc, sc in next 8 sc, dc in next sc, trc in next sc, Working now on second hump, trc in first unused sc on second hump (this will be the first one immediately after the trc made before joining the first hump), dc in next sc, sc in last 4 sc.
Slp stch to next sc
FO leaving LONG tail.

Sew hump to camel body, stuffing slightly under the hump if desired.

Feet (make 4)
Feet are made in one continous spiral, do not join round ends A stich marker may be helpful here.
Chain 2,
1) 6 sc in 2nd chain from hook
2) IN BACK LOOPS ONLY. ch 1, sc in each sc around
3-6) sc in each sc around.
FO leaving longer tail for sewing.

Stuff legs if desired. (I didn’t do this to mine, and it still stands up!)
Sew legs to camel

Tail
Ch 6
1) slp stch in 2nd chain from hook, slp stch in next 2 chs, sc in last 2 chs.
FO
Sew tail to camel.
Bend Camels neck as desired.
Enjoy!

great info about pumpkin!!

LowCarbRecipeBox : Message: Cooking Low Carb with Pumpkin

Cooking Low Carb with Pumpkin

From Laura Dolson,


Did You Know… that pumpkin is one of the vegetables allowed during Atkins’ Induction phase?


Did You Know…that pumpkin is chock full of vitamins, minerals, fiber, and antioxidants?


Did You Know…that pie is not the only way to cook pumpkin?


Pumpkin is one of those vegetables that is almost emblematic of fall – it makes us think of harvest, of holidays, of frost, of lengthening nights and the oncoming winter. And yet, the only way it usually gets to the table is in a store-bought pie, or perhaps a can of pie filling that goes in a pie we made ourselves. But pumpkin can be so much more - and since pumpkin keeps for 6 months whole or for years in a can, it can be a year-round addition to our diets.


Pumpkin is chock full ‘o goodness. You can tell by its bright color that it’s going to be going to be good for you! Not only is pumpkin loaded with Vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of Vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.


Half a cup of canned pumpkin has 6.5 grams of effective carbohydrate and 3.5 grams of fiber.


The seeds are also worth latching on to. Pumpkin seeds, also called pepitas, are loaded with minerals, seem to have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of effective carb and 1.5 grams of fiber.

Selection
For cooking, you want a pumpkin that is heavy for its size. The lighter ones are drier, with a bigger open space in the middle. For the most part, stay away from the large pumpkins when selecting a pumpkin for eating – 2-5 lbs is about right.

Storage
Pumpkins can keep for a long time in a cool (ideally 50-60 degrees) dry place. Put newspapers underneath just in case though! Once the pumpkin is cut open, you need to use it within a couple of days (or freeze it) as it can mold quickly. Cooked, it’s fine in the refrigerator for 4-5 days.

Basic Easy Cooking Techniques

For pumpkin puree: Remember, you heard it here first: you don’t need to cut the pumpkin open before you roast it. I’m not kidding. Just jab it with a knife once or twice to vent the steam, put the whole darned thing on a baking sheet, and pop it in the oven at 350 F for an hour or so, until you can easily stick a knife into it. (Once I had to leave in the middle of this, so I turned off the oven after 20 minutes, and when I came back several hours later it was perfectly cooked.) Cool, then scoop out the seeds and stringy stuff with a spoon, or pull it out with tongs. It is SO MUCH EASIER than when it is raw!


If you want chunks, you’ll have to cut into it raw (though I have wondered if “par-roasting” would work to make the skin easier to hack into). Or find a store where you can buy it already in chunks. Or beg the produce guy at your local market to do it. Explain that people (e.g. you) would gladly pay more if someone else had done the wrestling.


For the seeds, let them dry on paper towels, then oil and salt them (and any other seasonings you want) and slow roast them in a 250 F oven until they smell good – about 45-60 minutes. Stir them every 15 minutes or so.

Ways to Eat Pumpkin
Pumpkin can be used in any squash recipe, but it has a depth of flavor that many other winter squashes don’t. It’s very versatile! Of course, we have to have pumpkin pie, so do try my low carb version. But here are some recipes for soup, a main dish, and even breakfast:


Low Carb Pumpkin Pie

From Laura Dolson,
Your Guide to Low Carb Diets.

People love this pie. People have told me it was the best they've even had, and they didn't know it was low carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.

INGREDIENTS:

1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
1/3 cup cream
1 C sugar equivalent from artificial sweetener
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon t nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 t salt

PREPARATION:

As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.


1) Preheat oven to 425 F.


2) Dump all the ingredients into a food processor or blender and whirl to blend.


3) Pour into the crust.


4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it's probably done.


5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream


Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.


With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber

Pumpkin Bread

LowCarbRecipeBox : Message: Pumpkin Bread

I love pumpkin bread!! I wonder if this could compare...

Pumpkin Bread

* Exported from MasterCook *

Pumpkin Bread

Recipe shared by Phillip
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
3/4 cup Designer Protein Whey -- Vanilla
1/8 cup dried egg white powder
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
2/3 cup Splenda -- granular
1/8 teaspoon salt
1/4 cup heavy cream
1 can canned pumpkin -- 12 oz. unsweetened
3 large eggs
1/8 cup water
3 tablespoons olive oil

(This is really more like a cake. For a more traditional bread taste and texture, use only 1/2 can (6 oz.) of pumpkin and 1/3 cup Splenda)

Preheat oven to 375 degrees
Oil loaf pan. Mix all ingredients and pour in.
Bake for approximately 1 hour and 20 minutes.
I have been using a Pyrex square baking dish and it takes approximately 50 minutes to cook.

Per RECIPE: (excluding unknown items): 1122 Calories; 80g Fat (59.7% calories from fat); 71g Protein; 51g Carbohydrate; 10g Dietary Fiber; 710mg Cholesterol; 2100mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0 Non-Fat Milk; 14 Fat; 0 Other Carbohydrates.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of slices you get from the loaf, minus the fiber

LowCarbRecipeBox : Message: Sweets - Pumpkin Bars

LowCarbRecipeBox : Message: Sweets - Pumpkin Bars

are you seeing a theme here??? ;o)

Sweets - Pumpkin Bars

* Exported from MasterCook *

Sweets - Pumpkin Bars

Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup almond meal
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 lg eggs
1 cup brown sugar twin or splenda
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts

In a bowl beat eggs and splenda. Add oil and mix until combined. Then add the
dry sifted ingredients together with the pumpkin and nuts. Pour in 1/4 sheet
(12" x 8") greased baking pan. Bake at 350 degrees for 30 minutes. Cool 5
minutes. Remove from pan and frost, if desired. Cut into 2" x 4" squares.

Per Serving (excluding unknown items): 128 Calories; 10g Fat (68.7% calories
from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol;
197mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2
Fat.

LowCarbRecipeBox : Message: LOW CARB FAUX SWEET POTATO CASSEROLE

LowCarbRecipeBox : Message: LOW CARB FAUX SWEET POTATO CASSEROLE

might save this one for thanksgiving!!! (with maybe a trial run first)

LOW CARB FAUX SWEET POTATO CASSEROLE

1 can pumpkin puree

1egg

1 T brown sweet and low

2 T melted butter

1 tea pumpkin pie spice

pinch of salt



TOPPING

1/4 ground pecans

1 T softened butter

pinch of cinnamon

1 T splenda

1 T protein powder



Serves 6



Preheat oven to 350 degrees



Mix first six ingredients together and put into a small casserole dish



Mix together topping ingredients and sprinkle over the pumpkin in the
casserole dish

Bake until warmed through and steusel has set a bit about 15 mintues

LowCarbRecipeBox : Message: Pumpkin Muffins

LowCarbRecipeBox : Message: Pumpkin Muffins

now maybe I can stop buying the "expensive" less healthy pumpkin muffins at Dunkin Donuts!! hehe

Pumpkin Muffins

* Exported from MasterCook *

Pumpkin Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
1 pkg cream cheese -- (8 oz) softened
1 teaspoon vanilla
6 eggs
1 can pumpkin -- (15 oz.)
1 cup splenda granular
1 cup pecan meal
1 1/2 cups Whey Protein Isolate
1 tablespoon Vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder

Cream butter, cream cheese and splenda together. Add eggs and vanilla, mix.
Add pumpkin. Add dry ingredients. Mix.

Bake in a 350 oven for 20 min in greased muffin tins.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 13g Fat (81.6% calories
from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 125mg
Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other
Carbohydrates.

NOTES : 5 NetCarbs per muffin

great fall recipe

LowCarbRecipeBox : Message: Sweet Potato Casserole


I'm trying to get ideas for low carb, low fat, etc recipes for fall... since fall and winter is always when I gain weight..
I have found a few I'd like to share.. here is the first one!!

Sweet Potato Casserole

Sweet Potato Casserole

Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet
potatoes in casseroles and more - especially in the Fall. The good news is
that by adding just 1/2 cup of real baked sweet potato to a couple of more
carb-friendly relatives (pumpkin and squash), we can extend the dish and
fool the tastebuds! A finishing sprinkling of our low-carb marshmallows and
you'll think you're cheating - but you're NOT!

Ingredients:
1 small sweet potato
(baked, cooled and mashed to make 1/2 cup)
1/2 cup canned pumpkin
1 medium summer squash
(halved, seeded, baked and mashed to make 1 cup)
4 eggs
2/3 cup heavy cream
1 tsp xanthan gum
1/2 stick butter
1/2 tsp salt
1 tsp cinnamon
Dash of allspice
Dash of cloves
1/2 cup Splenda®
1 tsp Brown Sugar Twin®
4 drops of yellow and 1 drop red food color [optional]
Marshmallows for topping (See Low Carb Marshmallows recipe)
Prepare sweet potato and squash to their recipe ready condition as listed
above. Ingredients should be room temperature. Preheat oven to 325°F.
Butter a 9-12" casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed
squash (any summer squash is acceptable here). If some lumps remain, don't
worry about it - they add a little character to the dish! In a separate bowl
beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream
and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix
lightly. Add salt, spices and food color (if you wish to use it.) Mix to
distribute. You may wish to taste here for your sweetness and spice
preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out. Cut
remainder of 1/2 stick butter (after using some to butter dish) into thin
pats and distribute them over top of casserole. Optionally, you can sprinkle
a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at
edges and cracking a bit. Remove from oven and cool 10 minutes before
sprinkling with marshmallows.

NOTE: You can top this dish with artificially sweetened meringue instead of
marshmallows if you prefer. If you use meringue, give the dish a few moments
under the broiler to brown the meringue tips before serving.

40 grams carbs (allowing for fiber) in entire recipe.
Makes 6 servings. 6.5 grams per serving.