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Creating Stitching Adventures
Since 2002!


Updated 3/7/2018

A Mystic Summer Retreat
June 25-26, 2018
Monday & Tuesday
Instructor Amy Bruecken
Beautiful Mystic lighthouse project with frame and accessories!
Registration Now Open!

Bling in the Holidays!
October 15-16, 2018
Instructor Thea Dueck of Victoria Sampler
Publick House Historic Inn
Sturbridge, MA
A Christmas project designed by this amazingly talented designer and teacher will take center stage at this Christmas-themed retreat!
Registration is now open!

Making Memories in Mystic
December 6-8, 2018
Mystic, CT
Three Days of Stitching Bliss!
Registration Now Open!

2019 Winter Escape!
February18-22, 2019
Publick House Historic Inn
Sturbridge, MA
Choose your own 2 day Winter Escape and then add on up to 3 more days for a Stitchers-Hide-A-Week!
Save the Dates!

Ellen Chester
of With My Needle

Monday and Tuesday
October 7-8, 2019
Sturbridge, MA
Save the Dates!



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These are favorite recipes in the Donnelly household. They are served  on both Thanksgiving and Christmas because we love them so much!  I usually make them a day ahead of time and then heat them up in the microwave just prior to serving.


1 12-oz can whole kernel corn (2 whole kernel)
2 17-oz cans cream style corn (3 creamed)
5 lightly beaten eggs

Add mixture of:
C sugar
4 T cornstarch
1 tsp Lawry salt
tsp dry Mustard
1 tsp minced onion

Stir in:
C milk
C melted butter

Pour into greased 3 quart casserole dish or 13” rectangular pan.  We prefer the rectangular pan because we get more of the crunchy corn top that our family loves so much!

Bake in a 400 degree oven for 1 hour, stirring once.

Note:  I have made this substituting 3 egg whites + 2 eggs for the called for 5 eggs, and have reduced the butter to 1/4C.  It came out fine!



Combine the following ingredients and spread in a 9X13 baking dish:

2 lb. 8 oz. can or 3 cups drained and mashed sweet potatoes or yams
1/3 C softened butter
1/2 C sugar
2 eggs
1 tsp. vanilla

Next Prepare the Topping:
3/4 C coconut
3/4 C brown sugar
3/4 C chopped nuts (we prefer pecans)
1/3 C melted butter
1/3 C flour

Combine dry indredients and then add melted butter and blend well.  Sprinkle the topping over the sweet potato mixture.

Bake at 375 until browned - about 30 minutes.


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