Season 7 of “When Calls the Heart” continues with new episodes every Sunday at 8/7c on Hallmark Channel. Make each episode a special occasion with a watch party using these recipes and DIYs to make at home viewing comfy. You can even download a “When Calls the Heart” virtual background here to transport you and your friends to Hope Valley. Be sure to catch up on each episode here before the season finale.
- Upholstery fabric
- Circular pillow inserts at least 32” in diameter
- A string, pencil and paper or beam compass for creating circle pattern
- Sewing machine and thread
- Needle and thread
- Fabric scissors
- Paper scissors
- Straight pins
- Material for handles like faux leather or twill
- Extra pillow stuffing
- Leather punch
1. First, you’re going to create a half circle pattern to the measurement of half the diameter of your pillow insert.
If you don’t have a beam compass to make large circles, just tie some string to a pencil and from the center of the edge of the paper, measure the appropriate length. With one hand, hold the string in place and the other, draw the half circle.
PRO TIP: Don’t add seam allowance to the measurement or the cover will be too loose.
2. Cut the pattern out.
3. Double layer your fabric, fold it in half and lay the straight edge of your pattern on the half. Pin the pattern in place and cut out your fabric pieces.
4. With the right sides of the fabric facing each other, pin them together.
PRO TIP: Place the pins close together, fabric slides more easily when sewing on a curve.
5. Sew the pillow cover together leaving a decent sized opening to fit the pillow insert through.
6. Turn the cover right-side out and use an iron to press the seams flat.
7. Use fabric scissors to cut slits in the seam allowance around the entire edge just outside the seam.
PRO TIP: Both pressing the seams and cutting the seam allowance prevent the edges from buckling and looking wavy.
8. Flip the pillow cover right-side out. Stuff in the pillow insert. You can flesh out the pillow even more with extra stuffing if desired.
9. Use your needle and thread to sew up the opening with an invisible stitch also known as a ladder stitch.
10. Cut a length of material for the handle, sew it on and enjoy!
PRO TIP: If you are using a heavy, thick material you can use the leather punch to create two holes on each end of the handle and sew through those to attach.
- 6 cups flour
- 1 teaspoon (tsp) of salt
- 3/4 tsp baking powder
- 2 egg Yolks
- 2 cups warm water
- 1/2 cups Vegetable oil
- 6 large potatoes
- 1 small onion
- ¼ butter
- Dry cottage cheese
- 1 tsp Vinegar
Mix 5 cups of flour, salt and baking powder and mix. Mix egg yolk, warm water and oil and add to dry ingredients mix slowly and add whatever flour needed until dough is not sticky.
Knead dough for a couple of minutes and put in an airtight container for at least an hour.
Cook and mash 6 large potatoes.
Fry a small onion in 1/4-1/3 cup of butter and add to potatoes.
Add cup of DRY cottage cheese
Add 1tsp vinegar
Salt to taste 1/2-1 tsp
Mix all together.
You can make any filling you want. Use cheddar cheese instead of cottage cheese. Just potato and onion are good to.
Roll dough out and use water glass to cut circles. Dough needs to be just thick enough to contain filling without tearing. This is tricky part. Take teaspoon of filling out in middle of dough circle and pinch edges firmly. Don’t get any filling on area you are pinching, or they won’t seal properly or leak when cooking.
Bring water to a slow boil. Gently put pierogies into water. Don’t try to cook to many at a time. Let them cook until they rise a second time. They usually rise, then go down again for a bit and rise up again. Only takes several minutes if not frozen.
Put in a bowl with a bit of butter and swish them around. Enjoy
You can fry them after they have been cooked
- Reclaimed ½” thick wooden planks
- Adhesive hook and loop velcro roll
- Wooden ladder
- Apple baskets
- Parchment paper
- Food scoops with holes in handle
- Leather lacing
- Blank wooden craft signs
- Artist paintbrush
- Upholstery tacks
- Jute rope
- Cup hooks that screw in
- Hot glue gun and glue sticks
- Drill with small pilot bit
- Popcorn, snacks, drinks and other goodies to set the bar with
- Bowls, cups and other desired utensils
- Circular saw
- Stain and rags
1. Use a circular saw to cut the wooden planks to the height of your table, you can also have them cut at the hardware store. Do this for each table. Have other pieces cut to the width of the side of the table they’re meant for so that they can be attached at varying angles.
2. Now it’s time to create the wooden panels that each cover a side of the table. Place two of the wooden pieces cut to the height of the table down and spread them apart to the width of the side of the table the panel will cover. Use hot glue to attach the shorter wood pieces at varying angles horizontally on the boards.
PRO TIP: This will be the back side so don’t worry if it looks a little messy.
3. Repeat step 2 to create three panels that cover the front and both sides of each table.
4. Attach the velcro roll to the wooden panels where they will make contact with the table, peel the other side of the backing off then attach the panels to the sides of the table.
5. Add wording to your craft signs with paint and a paintbrush. Set aside to dry. If you want to use stickers or another method, go ahead and do so.
6. Set your ladder up in between the two tables. Attach cup hooks to the sides of the ladder and the top.
7. Hang the jute rope off of the hooks at the top and tape them to the back sides of the table to create the rope swags that frame the popcorn bar.
8. Tie some of the leather lacing through the hole of each scoop and tie a knot, secure with glue if desired.
9. Hang the scoops of the side of the ladder for easy self-service.
10. Place the apple baskets in the ladder. Hot glue them into the steps of the ladder. You can also nail them in place if you don’t want to use glue.
11. Line the baskets with parchment paper and fill them with popcorn!
12. Use upholstery tacks to hang the signs in desired position.
13. Place the drinks, bowls for popcorn and other goodies. Enjoy!
- 1 whole chicken, 4-5lb, cut into 8 pieces
- 3 quarts cold water
- ½ cup kosher salt
- 1/3 cup brown sugar
- 8 bay leaves
- 6 cloves of garlic, smashed
- 1 whole yellow onion, sliced
- 1 cup white wine
- 1 t whole peppercorns
- 2 rosemary sprigs
- 6 thyme sprigs
- 1 whole orange, squeezed in plus orange
- 1 whole lemon, squeezed in plus lemon
- ½ t chili flakes
- 1 lb. Red potatoes, washed and quartered
- 1 lb. Crimini mushrooms, washed and trimmed
- ½ cup olive oil
- 2 t granulated garlic
- Salt and pepper
- Toss the potatoes and mushrooms separately in the olive oil, garlic and salt and pepper, set aside.
MUSTARD CREAM SAUCE:
- 2 t toasted mustard seeds
- ¼ cup dijon mustard
- ½ cup white wine
- 1 t garlic powder
- ½ t paprika
- 3 sprigs fresh thyme
- 2 cups heavy cream
- Salt and pepper
- ½ Cup chopped chives
1. 8 to 24 hours in advance, make the brine, combine all ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for about 15 minutes until salt and sugar are dissolved.
Remove from heat and add 3 quarts of ice to bring the temperature down. It has to be at 40 degrees before you can add the chicken (tip: this is for health reasons, you don’t want to put the chicken into a danger zone where bacteria can grow, so the brine mixture has to be at 40 degrees or colder).
Place the chicken in the brine, ideally for 24 hours ( you can do this up to 36 hours in advance of cooking). After at least 8 hours in the brine, rinse off the chicken and dispose of the brine.
Place the chicken on a wire rack pan, season it with kosher salt and pepper leave it uncovered in a refrigerator for another 8 hours (this helps to dry out the skin so it can become very crisp when roasted).
When ready to cook, preheat oven to 425, toss the red potatoes with half of the olive oil, granulated garlic and salt and pepper then put them under the rack that the chicken is on and put the entire pan into the oven to roast.
At about 30 minutes carefully remove the chicken and potatoes from the oven, remove the top rack with the chicken and set aside, add the mushrooms (also tossed in the olive oil, granulated garlic, salt and pepper) and toss them with the potatoes, return the chicken on the rack and rotate the pan, continue roasting another 15 – 20 minutes until the skin crisp and golden and the temperature of the chicken when checked at a minimum of 165.
2. While the chicken is roasting. In a saute pan over low/medium heat, toast the mustard seeds (be careful, they will pop!), when they’ve turned a light brown, add the dijon through the thyme, and blend, then add the heavy cream, increase the heat to a soft boil and then reduce and let simmer for about 15-20 minutes, scraping down the sizes.
3. When the chicken is done, let it rest for about 10 minutes, plate potatoes and mushrooms on the bottom of the platter, place chicken on top, and spoon sauce over the chicken, finish with chives.
- 6 one-pound English-cut bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 1-2 cups water
- Apple-mint chimichurri (recipe below)
APPLE MINT CHIMICHURRI:
- 45 grams minced shallot (1 medium shallot)
- 25 grams minced Fresno Chile (1 chile)
- 65 grams diced roasted poblano pepper (preparation notes below)
- ½ cup apple cider vinegar
- 1 teaspoon kosher salt (plus more to taste)
- 135 grams diced green apple (peeled and cored)
- 25 grams finely chopped cilantro (~½ cup)
- 20 grams minced chives (~¼ cup)
- 6 grams minced mint leaves (~2 tablespoons)
- ¾ cup olive oil
Recipe by Dan Kohler, 2/19/2020
Yield: 6 Short Ribs
1. Season short ribs on all sides with salt and pepper.
2. Set ribs on sheet tray and chill in refrigerator uncovered for 10-14 hours.
3. Heat oven to 325˚F.
4. Place ribs in large roasting pan. Pour 1-2 cups water into the pan. Amount of water depends on the dimensions of your roasting pan, the larger the pan, the more water you’ll want to add. You should have about ⅛ inch water along the bottom of the pan.
5. Cover pan with tin foil or another inverted pan on top to trap steam that will be created in the roasting process.
6. Roast ribs until meat is tender, 2 ½ - 3 hours (begin checking for doneness at 2 hours).
7. Remove ribs from oven, and uncover. Increase heat in oven to 450˚F.
8. Once new heat is reached, add ribs back into oven and roast until crisp on the outside in places, 8-15 minutes (depending on convection currents in your oven).
9. Remove ribs from oven and let rest.
10. serve ribs with chimichurri.
APPLE MINT CHIMICHURRI DIRECTIONS:
Poblano Pepper Preparation: Roast in oven at 400˚F for 20-30 with a splash of oil, or char over open flame until blackened on all sides. Place warm pepper in bowl, cover with plastic wrap and allow it to steam. Once soft, peel the skin away, cut out the stem, and discard seeds.
1. Combine shallot, Fresno Chile, poblano, vinegar, and 1 tsp. Salt in a medium bowl. Stir to combine. Let sit for 10-15 minutes.
2. Add apple, cilantro, chives, and mint to bowl. Stir to combine.
3. Beat olive oil into bowl using a fork.
4. Taste sauce and season with salt.
5. Sauce is ready to use immediately but tastes better when refrigerated for at least 6 hours.
- Wagon wheels in 3 consecutive sizes like 18”, 24”, 36”
- Mason jars
- Jute rope
- Battery operated, remote control tealights
- Staple gun and staples
- Screw eye hooks big enough for fixture hanging
- Fixture chain
- Wire cutters
- Drill with bit to size of rope
- Ruler or tape measure
1. First, determine how many mason jars you will need to have one hang between each spoke of each wheel.
2. Drill holes into the center of each mason jar lid. Sand the back of the hole a bit because metal develops dangerous, pointy pieces called burrs when cut or drilled.
3. Wrap some jute rope around the edge of the wheel centered between each spoke and staple it into the top to secure. Cut a length of about 7” from the edge of the wheel per strand, since you will be tying a knot under the lid and the jars should dangle about 4” down from the wheel.
4. Once you’ve added all your rope, tie on all the lids, making sure they are equidistant from the edge once you tie the knot underneath.
5. Add eyehooks in four spots on the top and bottom of the top wheel, top and bottom of the middle wheel and only the top of the bottom wheel. These should be evenly spaced around the wheel.
6. To attach the tiers together, cut the chain to equal lengths. Use pliers to attach each chain to the corresponding eyehook of the tiers.
7. Use chain to hang the chandelier in place from the four eyehooks on the top tier.
8. Place all of the tealights into the jars and screw them on in place.
9. Turn the tealights on and enjoy!
- 1 whole green cabbage, ~ 2 pounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) bacon fat or olive oil plus more for more sautéing
- 50 grams whole garlic cloves, peeled (~1 medium head)
- 1 teaspoon caraway seeds
- ¼ teaspoon celery seed
- 3 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 2 cups chicken stock
- 2 bay leaves
- Parsley, for garnish
- Sour cream or yogurt, for garnish/serving
Recipe by Dan Kohler, 3/9/20
Yield: 6-8 Servings
1. Heat oven to 350˚F.
2. Peel off any damaged or wilted outer leaves of the cabbage head. Slice cabbage head in half through root. Cut each half into 4 even wedges, keeping the root intact. This will ensure that the leaves don’t fall apart while cooking.
3. Heat bacon fat or vegetable oil in 12-inch cast iron skillet over medium-high flame until shimmering. Sear cabbage wedges in batches (don’t crowd the pan, otherwise they’ll steam) until browned on both sides (3-5 minutes per side). Season wedges on both sides with salt and pepper while searing (once they’re wet and warm the salt and pepper will adhere more easily).
4. Once browned, remove cabbage wedges and let rest while you build the sauce.
5. Reduce heat to medium-low and add a few more tablespoons oil/fat to pan if it’s dry. Add garlic cloves to pan, sauté for 1-2 minutes tossing gently, until browned on all sides.
6. Add caraway and celery seeds to pan, stir until fragrant, 1-2 minutes.
7. Add tomato paste and red chili flake, stir until slightly darkened and fragrant 1-2 minutes (if you add the red chili flake at the same time as the caraway and celery seeds, it’ll burn and leave you with charred flakes throughout the dish).
8. Add chicken stock and bay leaves to pan, sample the liquid and season with salt and pepper to taste. Increase heat to medium-high and bring to a simmer. Stir until all ingredients are well combined.
9. Return cabbage wedges back to pan, overlapping them if necessary, to fit them all in at once.
10. Put pan in oven, uncovered, and bake for 40-50 minutes turning the wedges over halfway through the cooking time.
11. Cabbage is done when wedges are tender (even the core), the liquid is significantly reduced, and cabbage leaves are caramelized on the edges. For more charring, slip pan under the broiler briefly at the end of the cooking time.
12. Remove skillet from oven and garnish with parsley. Serve with sour cream or yogurt.
- Wine barrel staves at least 4
- Metal glass top spice containers
- 1/16” thick aluminum flat bar
- Tin snips
- Aluminum mending plates
- Large upholstery tacks
- Forstner bit to the diameter of your magnets
- D ring picture hanger x2
- Picture hanging wire
- Self-tapping metal screws
- Hot glue gun and glue sticks
- Paint for brackets and upholstery tacks
1. Sand down the staves if necessary.
2. Attach them from the back by lining the staves up and placing the mending brackets over the gap between each. Screw them in place. The brackets are pliable so bend them as you go to maintain the curve of the wine barrel.
3. Add the bands of the barrel, use tin snips to cut the aluminum bar down to size. Screw the bands on with the self-tapping screws.
PRO TIP: If you plan on painting the bands and tacks, do so now. Allow to dry.
4. Cut the pin off of the upholstery tacks and hot glue them onto the bands to cover the screws.
5. Mark where you want your spice jars to sit and drill a hole for each jar with the forstner bit.
PRO TIP: Don’t drill all the way through the staves, only drill to the depth of the magnet.
6. Use hot glue to secure the magnets into the holes.
7. Attach the d ring hangers onto opposite sides of the back, making sure they’re the same height.
8. Tie the picture wire onto each ring so that it goes across the back. Tie several knots to make sure it’s super secure!
9. Hang the piece in desired spot. Make sure it’s hung off something drilled in a stud, this will be heavy.
10. Add spices to your jars, organize and enjoy!