Janome Blog

  • 12/3/2018

    Want to add that personalized note or signature to your handsewn gifts and projects? Learn how to use AcuSketch, our FREE app, and write a message in your OWN handwriting to stitch out on your Janome embroidery machine!

    Join us Wednesday, December 5th, 2018 at 10:30 CST for a Facebook Live where we'll walk you through the process and answer any questions you may have! Just click the "Interested" button here, and get notified via Facebook when we're Live.
    See you there! 

  • 11/27/2018

    We love this versatile project from Michelle Hart! With quick adjustments, this scarf can be turned into a shrug, draped top, or shawl. It's perfect size is great for travelers to stash in their carry-on, or keep handy in the car to grab while running errands! 

    Want to customize it a little further? A little embroidery wouldn't hurt! You can make your own by following Michelle's tutorial here.

  • 11/20/2018

    We thought it'd be fun to share some of the Janome staff, plus Artisans and Makers, favorite recipes for the upcoming Thanksgiving Holiday!




    Here were some of the favorites:

    Baked Macaroni and Cheese
    Marina, Marketing Assistant



    Pecan Pie
    Erin, Marketing Assistant


    Broccoli Casserole
    Kimberly Einmo, Janome Spokesperson

    2 packages of frozen broccoli cuts
    2 eggs, beaten well
    1 cup mayonnaise
    1 cup cheddar cheese, shredded
    1 can Campbell’s cream of mushroom soup
    1 Tbsp onion flakes

    Cook the broccoli cuts in a small amount of water until just tender; not over cooked. Drain. In bowl, mix beaten eggs, mayonnaise, cheddar cheese, onion flakes, and soup. Mix in broccoli and pour into greased casserole dish.

    Bake 40 – 45 minutes at 350 degrees or until golden and bubbly. 


    Aunt Thelma’s Pumpkin Soup
    Regena, Education Manager

    This savory soup is creamy and delicious with a hint of heat. Use your slow cooker to keep warm and prevent scorching.

     2 - 29 oz. cans pure pumpkin (not pumpkin pie mix)
    1 cup finely chopped onion
    1/3 cup butter
    6 cups chicken stock
    1 cup heavy whipping cream
    1 ½ tsps. Salt
    2 tsps. Nutmeg
    Pinch of Cayenne (to taste) 

    Sauté finely chopped onions in butter in a stock pot. When onions become translucent, add pumpkin, seasonings and chicken stock. Heat on medium until pumpkin begins to bubble slightly.

    When cool enough to handle, pour small batches into in a food processor (do not overfill food processor bowl). Puree soup until onions are not visible anymore and soup is smooth. Pour into slow cooker pot. Repeat until all the soup is pureed.

    Add cream and set slow cooker on high until soup is warm again and then change to low setting to maintain temperature.


    Sausage Stuffing
    Faith Essenburg, Janome Maker

    1 box Trader Joe's cornbread stuffing mix
    1 box Trader Joe's gluten-free stuffing mix
    2 cartons trader Joe's free range chicken broth
    5 stalks celery, thinly sliced or chopped
    1 large Vidalia onion, chopped
    4-6 large fresh mushrooms, chopped
    1 tube Jimmy Dean's original bulk pork sausage
    10 Tbsp unsalted butter

    Saute celery, onion, mushrooms and pork sausage in 1 Tbsp butter, chopping up sausage as it browns. When vegetables are tender and sausage is browned, set aside (do not drain).

    Heat 6 1/2 cups chicken broth in Dutch oven along with 9 Tbsp butter and the spices from the stuffing mix. Bring to a low boil for a few minutes, as package directs. Add gluten-free bread cubes and let sit 4-5 minutes. Add cornbread cubes and fold in until moistened.

    In a greased 9x13 (or slightly larger) pan, layer bread cubes and sausage/vegetable mixture (bread-sausage-bread-sausage-bread), and cover in foil. Bake at 350 degrees F for 1 hour. Take foil off for the last 15 minutes.


    Alison’s Family Fav Broccoli Casserole
    Alison O'Grady, Janome Maker

    2 Large bunches of fresh broccoli
    1 can of cheddar cheese soup
    1 8 oz. brick of cheddar cheese chopped into small pieces
    1 soup can of milk
    french fried onions
    ½ tsp pepper

    Place the trimmed broccoli into a large dutch oven with boiling salted water until the broccoli is a bright green to just blanch the broccoli. Drain the broccoli thoroughly. Set aside.

    In a small saucepan, add the can of cheddar cheese soup, soup can of milk, pepper and chopped cheddar cheese. On low heat, watch closely until all ingredients soften, and cheese melts.

    Arrange broccoli in baking dish, pour cheesy mixture over and top with french fried onions. Place in a preheated oven at 350 degrees for 35 minutes.

    Remove from oven and be prepared for oodles of compliments! Happy Thanksgiving!

    P. S. This can be made with cream of celery soup,  you could substitute shredded cheese also and add leftover turkey or chicken to the mixture for a post holiday quick meal!

     

     

  • 11/15/2018

    We love how Trish turned this ho-hum vest and skirt into a super fashionable backpack! Watch her video below and visit the project page for the printable instructions to make your own!

  • 11/14/2018

    Have you seen the gorgeous dresses Kelly at Sulky made using the decorative stitches on her Memory Craft Quiltmaker 15000? There are so many possibilities! If you want to see more of the dresses she made from Erin Hentzel's book, Doll Dress Boutique, be sure to visit Kelly's post here.

Prev 1 2 3 4 5 6 7 8 9 10  ... Next 

Tags

DEALERS
The TWO Closest Dealers to you are:
11925 SW FREEWAY SUITE11, STAFFORD TX, 77477
281-491-0016
829 S. MASON ROAD , KATY TX, 77450
281.398.0670
WWW.QUILTNSEW.COM
Find Additional Dealers