Mountain Top Looms

04/28/2026

New workshop has been delivered. Now to get things setup inside and start making my looms.

04/27/2026

Hello all my Mountain Top Loom family and friends.
I have been gone awhile with throat reconstruction surgery and my recovery. Good news is I will be back up and running very soon. I am moving into a new house and my new workshop is being delivered tomorrow!!!
No more porch. I will have good lighting, heat and air conditioning. I can’t wait to start making my handcrafted looms. Keep an eye out for updates.

03/07/2026

Cheesy Pepperoni Pizza Roll-Ups
4 cups shredded mozzarella cheese
8 low-carb tortillas
½ cup pizza sauce
48 slices pepperoni

03/07/2026

Cool Ranch Taco Crock-Pot Casserole

Ingredients

1 lb ground beef

1 packet taco seasoning

1 (10 oz) can Rotel tomatoes

1 cup shredded cheese

½ cup Catalina dressing

1 bag Cool Ranch Doritos, crushed

Lettuce & diced tomatoes (optional topping)

Instructions

Brown ground beef in a skillet, drain grease, and mix with taco seasoning and Rotel.

In a crock-pot, layer crushed Doritos, beef mixture, cheese, and drizzle Catalina dressing.

Repeat layers once more.

Cook on LOW 3–4 hours or HIGH 2 hours.

Top with lettuce and tomatoes before serving.

Crunchy, cheesy, and perfect for an easy family dinner! 🌮

03/07/2026

Yummy

Garlic Parmesan Chicken with Creamy Four-Cheese Spaghetti

Ingredients:

12 oz spaghetti
1 tbsp salt
1 lb chicken breast, sliced into uneven rustic strips
1 tsp salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp Italian seasoning
3 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1 cup grated Parmesan
1 1/2 cups heavy cream
4 oz cream cheese, softened
1 cup Velveeta, cubed
1 1/4 cups shredded mozzarella
1 cup shredded provolone

Directions:

1. Bring a large pot of water to a boil. Add salt and cook spaghetti until al dente. Drain and set aside.
2. Season the chicken strips with salt, cracked black pepper, garlic powder, and Italian seasoning.
3. Heat olive oil and butter in a skillet over medium-high heat. Add chicken and sear until deep golden-brown with dark edges and fully cooked, about 6 to 8 minutes.
4. Stir in minced garlic and cook 30 seconds. Sprinkle grated Parmesan over the chicken and toss so it melts and coats the strips. Remove chicken and set aside, leaving juices in the pan.
5. Reduce heat to medium. Pour in heavy cream and whisk in cream cheese until smooth.
6. Add Velveeta, mozzarella, provolone, and remaining Parmesan. Stir until fully melted into a thick, glossy four-cheese sauce.
7. Add spaghetti and toss until every strand is completely coated and smothered in the heavy cheese sauce.
8. Return chicken to the skillet and gently combine. Simmer 2 minutes until sauce thickens and pools around the pasta.

Cooking Time: 30 minutes | Servings: 4 | Calories: 1140

03/06/2026

Being discharged from hospital today. Hopefully Mountain Top Looms will be back up and running soon.

02/18/2026

What is going on with these shipping prices? They have doubled even using pirate ship.

02/13/2026

Sanding and routing the edges of a two piece 48” loom going to Knotical Knots and Throws. At Mountian Top Looms there is no fancy workshop. We work outside when the weather is nice and an unheated enclosed porch when it is too cold. Love and care is put into each handcrafted loom made.

02/07/2026

Everyone loves the updated maps. Here is the latest. Let’s keep adding states.

02/07/2026

This 18” mini loom is going to find its new home in Florida.