Happy Sunday!

Life’s been a bit hectic here lately; not too crazy but ‘busy’. After many, MANY attempts at getting the baby afghan I’m knitting to come out correctly I finally ‘caved’ and admitted defeat. It’s a beautiful pattern just not something I can execute without making tons of mistakes, row after row. I’ve torn out and re-knit a good 8 rows, and each of those at least twice so you see my point. Below is a photo of how much I knit before quitting:

After that, I went looking for a simpler pattern with less complications and am now have knit about  1 1/2 feet of the new pattern. It’s nice, just not quite what I had aspired to.

Friday was our church’s Wild Game Dinner and this year I worked in the “Pie Room”; I’d estimate we cut around 280 pieces (or more) – 28 trays of 8-10 pieces each, varying the kinds as much as was possible so that each table got a good selection. After that I helped dry dishes and load the dishwasher with tons of silverware. Not a bad job, just kind of yucky – if you figure there were around 280 people there and each person had a fork, knife & spoon (not counting all the workers & their dirty silverware) – it was a pretty slimy job. The dinner was both Friday and Saturday and there were in attendance around 440 guests and who knows how many workers. Lots of variety of ‘wild game’ – buffalo, venison (of course), salmon (hand caught by one of the guys in our church), and lots of other meats.

Right now I’m in the midst of getting the next edition of my special needs group’s newsletter printed, folded and mailed. I mail out around 45 copies, and print around another 10 extra. For example, earlier this  month was “THE” Basketball Game – my group versus the high school guys at Oakland Christian school (the Oak. Christ. team was a voluntary bunch of kids). Here’s the photo at the end of the game:

That particular night we had a really nasty snowstorm and I wasn’t able to attend, but as you can see, there was still a great group who played.

Our weather has been ‘typical Michigan’ this past week – large snowstorm last Monday (enough for the school kids to have a Snow Day), then relatively mild, then another snowstorm which left about 2 inches (that quickly melted). Tonight it was raining when I came home from church and it is now 36 degrees F. at 10 P.M.! That is unusual for this time of year for it to be that warm this late at night! I’ve heard it’s supposed to get up in the 40’s this week then down to 14! Yep – Michigan winters – gotta love ’em (or, at least tolerate them!).

Another big event this past Thursday was my husband’s official retirement dinner. We had a great time; about 30-35 people showed up at a local pizza place and enjoyed great food and a chance to reminisce a little with my husband. On the way home he commented that NOW he feels like he’s retired. He really enjoyed himself.

Guess I’d better close this one out; I’ll try to write again soon as I have some more really tasty sounding recipes to share.

Enjoy your day!



Published in: on February 27, 2011 at 10:04 pm  Comments (2)  
Tags: , ,

It’s Michigan – Why am I not surprised?

By Saturday of last week our temperatures were ‘decent’, the high winds had blown away almost all of our accumulated snows and the ground was almost totally cleaned of any ‘white stuff’. NOT TODAY! Yesterday we were under a “Winter Storm Warning” which produced a total of about 9 1 /2 inches by late evening. Evening church and choir practice were canceled (I put my warm jammies on and knitted – to celebrate not having to drive in the snow!). We ‘were’ supposed to also get rain/sleet and freezing rain – which didn’t happen! YAY! The weather people were talking about expecting frozen and snapped power lines – so glad that didn’t happen. My husband and youngest son (no school – snow day) went out and shoveled the entire driveway; our great neighbor was out there with his snow blower and cleared our walkway and part of the end of the driveway – an extra blessing! It’s now 23 degrees, sunny and clear – a typical Michigan winter day. Oh well – what else would I expect living in this state at this time of year?

Along with all the predictions for the Winter Storm Warning, I got to thinking about a friend’s daughter who is expecting their first baby. I asked him during Sunday School when she’s due (mid-July) and is there going to be a baby shower in MI (she lives in Fla., now)? Yes, but the baby shower is the Saturday before Easter! Checking my trusty calendar, that gives me almost 2 months to knit something. We stopped at JoAnn’s after church and purchased two huge skeins of pink baby yarn (she’s having a girl) and I set out attempting a new pattern I had seen a friend knit. It’s a 16-row pattern (that means it takes 16 rows to make the design, then you just repeat those 16 rows). Not difficult, just lots of concentrating: “Wait! Did I already DO the Purl 2 togethers twice, or just once? Is that Purl 2 the one that comes before or after the other Purl 2 togethers?” (My mind tends to wander when I knit…) Got the whole 16 rows done (YAY!) and began repeating the patterns again. About 4 rows into the repeats, got to the last stitches (was supposed to have 5 stitches left . . . there were only 4). Checked and re-checked all 176 stitches; finally gave up and added one stitch about 3 stitches from the end, then continued on.  Had knit about 4-6 more rows when I looked down – the pattern was all shifted over ONE STITCH and it was VERY noticable! UGH! Put it down (more like THREW it down), stomped off and was trying to decide if I even WANTED to continue this pattern, or just rip it all out and find something less stressful. Watched TV, then went to bed. Got up today fully determined to give it another try – ripped out about 6 rows, re-did to the point that I realized I was in the SAME mess, again! UGH! DOUBLE UGH! Walked away, ripped and tried again only to discover that somehow I’d dropped a stitch about 4 rows before! UGH! Went and washed pots & pans, loaded the dishwasher, made cocoa (son) and tea (husband) then tried ONE LAST TIME! SUCCESS!! I’m now into the third row of the repeats, so have FINALLY gotten past that problem! (Not saying it won’t happen again – but I’m definitely going to give myself LOTS of breaks between rows on this pattern – can’t tolerate many more of those episodes or I’ll rip the whole sucker out and do something else! (Oooooooops, did I say that out loud? . . .  hehehe, blush).

Snow Day and thinking of what’s for dinner – last night I tried something for the first time – Veal Parmigiana. Youngest son had it at a friend’s house and raved, so I decided to give it a try. His was a quick version, and so was mine: bought 6 already breaded veal patties, a jar of spaghetti sauce and a package of already shredded Parmesan cheese. Put the patties in a 9 x 13 inch greased pan, spread sauce over all, then covered with shredded cheese and baked 350 degrees for about 35  minutes when cheese was melted and brown. The guys LOVED it! (I was so-so, next time I think I’ll try the chicken patties). It was quick, easy AND it only cost something like $6.00 for four servings, 2 patties each! Yes, I watch Iron Chef, and lots of other cooking shows and know that there’s a longer version involving buying and pounding out your own veal cutlets – but that’s not for me.

Found a few interesting recipes for ya:


Saucy Almond Chicken Stir-Fry

3/4 C. instant whole-grain brown rice (uncooked)

1  1/3 C. water

1 (14 1/2 oz.) can chicken broth

1 T. sugar

2 T. cider vinegar

1/4 C. cornstarch

1/4 C. soy sauce, reduced-sodium

1 T. sesame oil

1 tsp. minced garlic (2 cloves)

1/4 C. slivered almonds

4 (4 oz., ea) skinless, boneless chicken breasts, cut into

1/2-inch pieces

1 red bell pepper, cut into 3/4 inch pieces

2 (1o oz, ea) boxes frozen pea pods or whole green beans

1 (8 oz.) can sliced water chestnuts, drained

Combine uncooked rice and water in microwavable dish, covered, for 9-10 min. or until tender. In medium bowl, stir chicken broth, sugar, vinegar, cornstarch and soy sauce together then set aside. Heat garlic & sesame oil in large skillet or wok over medium-high heat, then add chicken & almonds; cook until golden brown (about 5 min.) Add pepper, pea pods (or green beans) and chestnuts to skillet after chicken is cooked through. Cook 3-4 minutes, stir in broth mixture and cook until thickened. Serve over rice. Serves 6

(recipe: Lickety-Split meals for Health-Conscious People on the Go!” by Zonya Foco, RD)


Enchilada-Zagna (love this name!)

2-3   cooked, boneless, skinless chicken breast halves,

cut into small pieces  (about 3 C.), divided

1 (28 oz.) can or 2 (15 oz. ea.) cans mild red enchilada sauce

1  (8 oz. ) container sour cream

1  (12 fl. oz.) can evaporated milk

2 Cups  (8 oz pkg.)  shredded cheddar cheese

1 (4 oz.) can diced green chilies, undrained

1 (12 tortilla) pkg. 7-inch corn tortillas


Preheat oven 350 degrees F.

Grease 9 x 13 inch. baking dish. Combine enchilada sauce & sour cream in medium bowl. Combine evaporated milk, cheese and chilies in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth; remove from heat. Spread 1 Cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 Cup enchilada sauce mixture, 1 1/2 Cups chicken, 1 C. cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil. Bake 40 minutes. Uncover for at least 10 minutes before serving.

(recipe: newspaper flyer)


“The Wallie Salad”

2 C. romaine lettuce, chopped

1 C. green cabbage, shredded

2 chicken breasts, cooked and diced

1/2 C. dried cherries

1 apple, diced

1/2 C. walnuts, chopped

1 C. white cheddar cheese, shredded

1/4 C. balsamic viniagrette

Toss together all ingredients in large bowl. Refrigerate any leftovers. Serves 4.

(recipe – Kroger flyer)


Wilted Spinach w/ Bacon & Caramelized Onions

2 strips thick-cut bacon; diced

1/2 medium onion, sliced thin

1/4 tsp. salt

2  9-oz. bags baby spinach

In large nonstick skillet, fry bacon over medium-high heat until crisp, about 8 minutes. Remove and set aside, reserving bacon fat in the pan.

Add onions and salt, reduce heat to  medium-low and cook, stirring occasionally, until onions have softened completely and turned brown (about 20-30 minutes). Increase heat to high, add spinach and bacon; cook, stirring frequently, just until spinach has wilted, about 5 more minutes. Add additional salt to taste and serve immediately. Serves 6.

(recipe – Kroger flyer)


Oreo Truffles

1 pkg Oreo cookies
1 8 oz cream cheese, softened
1 pkg almond bark or candy coating

Crush Oreos in a Ziploc bag. Set aside. Beat cream 
cheese and add crushed Oreos a little at a time. 
You should have a thick smooth paste. Refrigerate
for 10 minutes until firm. Roll into small balls and dip 
into melted almond bark. Place on waxed paper until firm. 
   (recipe: Dot -  Desserts du Jour recipe site 2/11/11) 
Garlic Roasted Cod with Mashed Potato Crust

2 lb. baking potatoes (about 4), peeled, cut into chunks
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
4 T. butter, at room temperature
1/2  C. heavy cream, light cream, or milk
2 lb. cod fillets, cut to make 4 pieces
2 tsp.cooking oil
4 cloves garlic, minced

Preheat oven 450F.
Place potatoes in medium saucepan of salted water.
Bring to boil, continue boiling until tender, about 15 
minutes.Drain potatoes, place back into saucepan along
with 3/4 tsp. salt and 1/4 tsp. pepper. Mash potatoes 
over very low heat, gradually incorporating butter
and cream. Rub cod with oil and sprinkle with remaining
1/2 tsp. salt and 1/4 teaspoon pepper. Place cod in 
large roasting pan, sprinkle fillets with the garlic,
and then spread with mashed potatoes. Roast until 
fish is nearly done, 8 to 10 minutes for 3/4-inch-thick
fillets. Heat broiler; broil fish until mashed potatoes
have a golden brown crust, about 2 minutes.
Makes 4 servings.
(recipe: Recipe du Jour 1/20/11)
Not much on the 'sweets' recipes this time; I read 
lots of recipes to get you the above listed, just didn't
see many that stirred me to use them here. Hope you
all have a wonderful day with some time out for just
YOU - a little relaxing, maybe a cuppa tea/coffee/cocoa, 
perhaps a tiny sweet thrown in for 'good measure' (you
know, like Hershey's kisses?).

Big Hugs;

PS Starting on afghan #275 now

Going along “Swimmingly”, thank you!

Last night was my knit group’s second meeting in the new location. Armed with my brand-new church key (not the old connotation of that word, mind you) I opened the front door and quickly familiarized myself to the locations of the many light switches and thermostat (must be turned up, as it automatically goes down to 60 degrees at 6 p.m. – brrrrr!). Got the room set up to my liking and very soon many ladies came in the door, happy to be there. We had four new people show up, which was a nice surprise. Turns out I knew 2 of them, a mother and her young daughter,  from back when I was homeschooling – well, actually we ‘sort of’ knew each other, as in “I remember seeing you with that group, back then” but not really knowing each other’s names, etc. Just to give you a ‘feel’ for the new place, here are photos of the evening. We ended up having 21 people – that’s a good number, I think!





I don’t usually get to watch movies on tv very often, but the other night I happened to be able to and clicked onto what turned out to be a very enjoyable one: “The Holiday” (2006) with Cameron Diaz, Kate Winslet, Jude Law, Jack Black and Eli Wallach. I would thoroughly recommend it – it has a rather ‘sweet’ theme, mixed with a bit of ‘crazy’ (Jack Black) with a bit of spice – a fun ‘chick flick’, for sure.

Been spending time these past two days attempting to ‘learn’ how to move large groups of photo files from one site to another. After dropping a comment on Facebook about said dilemma, my sister-in-law in Wisconsin, emailed saying “It’s easy!” (Yea, maybe to HER!) I’m now awaiting the final outcome as she tells me she should be able to do this ‘feat’ in about 10 minutes and call me with the results. We’ll see…the idea is: I’m trying to move all of my knit group’s old photos (about 3 1/2 YEARS worth) from our current website, to the new (FREE) site. My problem lies in the fact that the new site is set up totally different. (as my sister-in-law commented: “Well – you get what you pay for…” me: SIGH!).  Our current website is paid until May, so I have time to get this figured out – stay tuned for the ‘further adventures of “Knit Group Woman and Her Crazy Photo Files”!

That’s about what’s going on here at the moment – the sun’s shining brightly, the snow & ice are melting (YAY!); it’s 46 degrees!!! REALLY warm for Michigan at this time of year. Let’s see… any recipes I can share? Let me check the files…


Lite Lemon Bars 

1 Angel food cake mix
1 small box sugar-free instant vanilla  pudding
1 small box sugar-free lemon jello 

Heat oven to 350.  Prepare  pudding according to
directions on the box.  Let it set up.  After the
pudding sets stir in dry lemon jello.  Mix dry angel
food cake mix into  above ingredients and stir together.
Place into well sprayed 9x13 pan.  Bake about 35 minutes.
Check with toothpick test.  Cool.
Beef Nacho Casserole

1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese
Preheat the oven to 350 degrees F
Place ground beef in large skillet over
medium-high heat.Cook, stirring to crumble,
until evenly browned. Drain grease. Remove
from heat, and stir salsa, corn, mayonnaise
and chili powder into the beef. In  a
2 quart casserole dish, layer ground beef
mixture, tortilla chips and cheese twice,
ending with cheese on top.Bake for 20 minutes
uncovered until cheese is melted and dish
is thoroughly heated.
(recipe: Allrecipes.com Dish #1327)
Chicken and Corn Chowder

 5 slices bacon
 12 oz.boneless, skinless chicken breasts,
     cut in bite size pieces
 1/2 C. chopped onion
 1/2 C. chopped bell pepper (any color)
 1 garlic clove, minced
 4 C. chicken broth
 1-1/2 C. frozen whole kernel corn
 1 can (14-3/4 oz) cream-style corn
 1/4 C. corn starch
 1  cup  milk
 1/2 tsp. salt
 1/4 tsp. black pepper
 1-1/2 C. (6 oz) shredded cheddar cheese

Cook bacon in a large pot over medium heat until
browned and crisp; drain on paper towels and crumble
when cool enough to handle.Reserve 2 T. bacon drippings.
Saute chicken, onion, bell pepper and garlic in hot
bacon drippings; cook 3 to 5 min until chicken is no
longer pink and onion begins to soften.Add chicken broth,
frozen corn and cream-style corn.Combine corn starch with
milk and stir into soup.Heatto boiling over medium heat,
stirring constantly; reduce heat and simmer 15 minutes.
Add salt, pepper and cheese; stir until cheese is melted.
Ladle soup into bowls; sprinkle bacon over individual
(recipe: Trish - 1_Comfort_Foods Digest)
Chili's Monterey Chicken Recipe 

1 skinless chicken breast
2 teaspoons barbecue sauce (Bull's Eye is best)
2 slices of well cooked bacon, drained
1/4 mixture of Monterey Jack and Sharp Cheddar Cheese 

Pound chicken breast until it is flattened; season
with salt and pepper. Spray skillet with cooking
spray; cook chicken until done. Transfer to a serving
plate. Top chicken breast with barbecue sauce, bacon
and cheese. Broil in oven, or melt the cheese in a
microwave. Sprinkle with a small amount of cold
chopped tomatoes and chives.

(recipe: Sandy - Marys Recipe Exchange)
Garlic Cheddar Chicken

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Preheat oven to 350 degrees.
Melt butter in saucepan over low heat, cook garlic until
tender, about 5 minutes. In a shallow bowl, mix bread
crumbs, Parmesan cheese, Cheddar cheese, parsley,
oregano, pepper, and salt. Dip each chicken breast in
the garlic butter to coat then press into bread crumb
mixture.Arrange coated chicken breasts in a 9x13 inch
baking dish. Drizzle with any remaining butter and top
with any remaining bread crumb mixture. Bake 30 minutes
or until chicken is no longer pink and juices run clear.
(recipe: Mary Free - Mary's Recipe Exchange)
Slow Cooker Chicken Taco Soup

 1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 fl oz) can or bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole skinless, boneless chicken breasts
(Optional toppings:
shredded Cheddar cheese, sour cream, crushed tortilla chips

Place onion,chili beans, black beans, corn, tomato sauce,
beer, and diced tomatoes in slow cooker. Add taco
seasoning, and stir to blend. Lay chicken breasts on top
of mixture, pressing down slightly until just covered
by the other ingredients. Set slow cooker for low heat,
cover, and cook for 5 hours. Remove chicken breasts
from soup, and allow to cool long enough to be handled.
Stir shredded chicken back into soup, and continue
cooking for 2 hours.
Serve topped with shredded Cheddar cheese, a dollop
of sour cream, and crushed tortilla chips, if desired.
(recipe: Mary Free - Marys Recipe Exchange)
After posting all those very tasty sounding recipes,
ran into something I'd saved from years ago - a
recipe site which features a huge collection of
old recipe books! Check it out:


Hope you have a great day and enjoy the sunshine
while it lasts!



Published in: on February 16, 2011 at 1:37 pm  Leave a Comment  
Tags: , , , , ,

Going Slowly into the Week

It’s only Tuesday and I’m attempting to, as the title says, go slowly into the week. (Reminds me of the poem by Dylan Thomas: “Do Not Go Gently Into That Good Night”) Did a few errands yesterday and ended up at middle son’s work; while checking out I turned and heard “Hi, Mom!” and did a double-take; oldest son was there to pick up his restaurant’s order. While we chatted he showed me three short video clips of my grandson (his son) snowboarding down the beginner hill the previous evening. I was thoroughly amazed – he’s really good! (Youngest son said: “Mom he’s good at EVERYTHING! That kid is going to be one of those all-time, all around athletes!” Who would think a four-year old could snow board down a pretty long hill and not even fall over!??? (Not me, certainly!)

Tonight is knit group in the new location and it looks (from our website entries) that quite a few people will be attending – I’m thrilled! Upon organizing all the ‘stuff’ I have to remember to take tonight I suddenly realized it’s been 4 weeks since we last met there! (Meeting canceled due to big snowstorm). After that thought it also occurred to me that it’s been two weeks since my special needs group met, once due to the snow storm and the next week due to extreme cold conditions! Guess I’ve had a mini-vacation from both groups and didn’t even realize it! Go figure!

Have done some catching up on sewing together afghans, working on #274, taking #273 with me tonight to knit group to crochet on the border.

Made a pretty tasty (if I do say so myself – grin) Chicken Pot Pie last night. I take the ‘EASY” route on this one: bought 3 large chicken legs & thighs on sale for something like $2.23, boiled them, cut off fat & chopped it into smaller bite-sized pieces. Placed in large bowl, poured in 2 cans chicken gravy, 1 bag of frozen mixed vegetables, seasoned with Worcestershire sauce/pepper/garlic powder. Stirred it all up, poured it into a 9 x 13 greased pan, covered with 2 already made pie crusts (the kind you get in the cheese/margarine section of grocery store), poked holes in top and baked 350 degrees F. for 1 hour. Really yummy and very EASY!!! ( and fed 4 people with some leftover for lunch – for 1 person)

OH! Meant to say – the two breakfast breads I posted last turned out really TASTY!!! I will definitely make the blueberry one again – the quicker the better (can you tell I loved it!?). They both were moist, but the blueberry one was really moist (there were only 3 pieces left after Sunday School! about 4 pieces of the banana). I don’t mean to be ‘ringing my own bell’ here – those were recipes I’d gleaned off  the recipe sites I subscribe to – I HAD NOT tried them before, so was very pleasantly surprised at how very yummy they turned out.


Raspberry Cream Cheese Coffee Cake

Coffee Cake:
2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy sour cream
1 egg
1 teaspoon almond extract

1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry jam

1/2 cup sliced almonds

Preheat oven 350 degrees F.
In large bowl, combine flour & sugar; cut in butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping.To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thich on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in the pan; carefully spoon jam evenly over cheese filling. In a  small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.
Bake  55-60 minutes or until cream cheese filling is set and crust is  deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

(recipe: Trish – Cream Cheese or Sour Cream site)


Cheesy Chili Soup

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) beef broth
1 celery stalk, chopped
2 carrots, chopped
1/2 onion, chopped
2 tsp. chili powder
1 C. shredded Mexican style cheese

Bring all ingredients except cheese to a boil in a medium saucepan. Simmer on low for 25 minutes or until vegetables are tender. Stir in 1/3 C. cheese. Serve in bowls; top with remaining cheese. Serves 4.

(recipe: Sandy – Marys Recipe Exchange)


Slow Cooker Creamy Chicken Tortilla Soup

1 cup Pace  Picante Sauce
2 cans (10 3/4 oz each) Cream of Chicken Soup
1 lb skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 C. frozen whole kernel corn
1 can (about 15 oz) black beans, rinsed and drained
1 soup can water
1 tsp. ground cumin
4 corn tortillas (6-inch), cut into strips
1 C. shredded Cheddar cheese (about 4 ounces)
1/3 C. chopped fresh cilantro leaves

Stir  picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.Cover and cook on LOW for 4 to 5 hours or until  chicken is cooked through. Stir the tortillas, cheese and cilantro into cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

(recipe: Sandy- Marys Recipe Exchange)


Mandarin Cream Delight

9 T. butter or stick margarine, softened
1/2 C. sugar
1 tsp. vanilla extract
1 1/2 C. all-purpose flour
1/8 tsp. salt
Cooking spray

2 (11 oz) cans mandarin oranges in light syrup, undrained
1/4 C. sugar
1 (16 oz) carton fat-free sour cream
1 (8 oz) carton low-fat sour cream
2 (3.4 oz) pkgs vanilla instant pudding mix or 2 (1.4-ounce) 
           pkgs. sugar-free vanilla instant pudding mix
1 (8 oz) container frozen reduced-calorie whipped topping,
Mint sprigs (optional)

To prepare crust, combine butter, 1/2 cup sugar,
and vanilla in large bowl. Beat at medium speed
of mixer until light and fluffy (about 2 minutes). 
Lightly spoon flour into dry measuring cups; level 
with a knife. Add flour and salt to butter mixture,
beating at low speed until well-blended.

Preheat oven to 400F. Pat dough into 13 x 9-inch 
baking dish coated with cooking spray, and pierce 
bottom of dough with a fork. Bakefor 12 minutes or
until lightly browned. Cool crust on a wire rack.

To prepare filling, drain mandarin oranges over 
a large bowl, reserving 1/2 cup juice. Combine 
juice, 1/4 cup sugar, sour creams, and pudding 
mix in a large bowl. Stir in the orange segments.
Spoon orange mixture over crust, spreading evenly. 
Top with whipped topping. Chill 1 hour. 
Garnish with mint, if desired. 
Makes 16 servings

(recipe: Deserts du Jour site)

Stuffed Pepper Soup

1 1/2 lbs of ground beef
1 med. green bell pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
3 14-1/2 oz cans stewed tomatoes
2 8oz cans tomato sauce
6oz white or brown rice, uncooked

Brown beef, onion and garlic together 
until beef is no longer pink; drain.  
Add green pepper and tomatoes with juice;
cook until peper is tender.  Add tomato 
sauce and rice; simmer until rice is done.

(recipe: Sandy-Marys Recipe Exchange)


1  box Ice Cream Sandwiches
1  large tub Cool Whip
1  jar Magic Shell (your choice of flavor)
2  Butterfingers Candy Bars

Place ice cream sandwiches in the bottom of 
a 9x13" pan, cover the sandwiches with Cool
Whip, drizzle the Magic Shell over the top
of Cool Whip.Crush the butterfingers and 
sprinkle on top and refreeze. 

(recipe: Dot-Desserts du Jour site)
(From the looks of the recipes above posted, you'd say I must 
be in the mood for desserts and soups! They all sounded good
to me - hence, I posted them for you! Enjoy!

Our weather has been exceptional these past few days - 
yesterday it got up to 40-something and the ice was melting
in big amounts (YAY!); today it's equally sunny and more
of the BIG CHUNK of ice at the bottom of the driveway is
finally going away (with the help of my husband and a bag
of salt!). I had a bit of fun yesterday 'testing' the 
snow - it was just the right texture for (what we call
here in Michigan) "packing" (translation: you can make
great snowballs or snowmen with it!). I threw a couple at
youngest son, totally missed (or, as he would put it: 
"Epic fail!" and burst into gales of laughter. Hitting the
target or just having fun trying - it's all in a day's
'work', wouldn't you say?

Enjoy your week!
PS: Went to the library and checked out the second novel by
a writer I'd never heard of (Ellen Jones) who wrote 
"The Fatal Crown" (Elizabethan literature) and also this book:
"Beloved Enemy" which is about the life and rule of Eleanor
of Aquitaine. (I love that period in history!)I would
highly recommend both of these; great writing style, keeps
you into the story well and makes you not want to finish
the book.



Bakin’ Up a Storm!

I volunteered to bring Sunday School snacks for tomorrow and, being I’m ever-frugal, couldn’t justify just buying already-baked goodies straight off the shelf, so I’m doing what the title says. Have a great-smelling ” Blueberry Breakfast Bundt Cake” in the oven and am waiting to put in the “Banana – Walnut Crunch Cake” next.

Was just telling my (retired) husband how much I love my inter net connections. For instance, since I wanted to bake my own snacks I went to all the recipes I’ve saved (from on line) and chose the two above-mentioned. When putting together the Banana-Walnut, it requires using 1/4 C. brown sugar. Went to my cupboard and discovered that, yes, I do have brown sugar but it’s a hardened lump! First off, if I had more time, I know there are several methods for softening it BUT I don’t have time, so then I typed in: “Brown sugar substitute” and VOILA! there are several methods for MAKING brown sugar using white granulated sugar and molasses! I have THOSE ingredients, so I’m ‘good to go’! (I’ll tell ya, later, how both recipes tasted – they have good ingredients, so they can’t be all bad – right?)


Blueberry Breakfast Bundt Cake

1 box yellow cake mix

3 eggs

3/4 C. vegetable oil

3/4 C. sour cream

1 C. fresh or frozen blueberries

Preheat oven 350 degrees F.

Mix all ingredients except blueberries in a bowl. Add berries last, fold in gently. Spray nonstick cooking spray in bundt pan and spread in blueberry mixture. Bake 55 minutes or until center isfirm. Let cool 10 minutes or so, then turn out onto plate.


2 T. melted butter

1 C. powdered sugar

1 T. orange juice

Mix together and drizzle on top of cake.


Banana Walnut Crunch Cake


1/2 C. chopped walnuts

1/4 C. packed brown sugar

1/4 C. melted butter


1 box yellow cake (could also use spice)

1/4 C. chopped walnuts

1/2 tsp. ground cinnamon

3 eggs

1 C. mashed ripe banana

3/4 C. water

1/4 C. vegetable oil

Preheat oven 350 degrees F.

Spray Bundt pan with nonstick oil. Combine topping ingredients and mix well. Pour mixture into bottom of Bundt pan and spread. In large bowl combine cake mix, walnuts and cinnamon. Add eggs, bananas, water & oil; mix 2 minutes or until well blended – pour into prepared pan. Bake 50-55 minutes or until toothpick comes out clean. Carefully invert pan immediately onto nonstick cooling rack. Cool 30 minutes before slicing or serving.


There you have it – two very yummy-sounding cakes! It’s a lovely and semi-warm (for here, anyway) day outside – sunny (30 degrees!) so when the cakes are baked I’m going back to sewing together another afghan – this one’s #273.

Enjoy your day!




Friday Folderol (useless trifle)

Hello, All!

It’s Friday – a bright, sunny & clear day coming in at a brisk 18 degrees Farenheit. Not much going on around here lately, have to figure out just what ‘yummy treats’ I’m making for our Sunday School class snacks (haven’t quite got that in my head yet – maybe a trip to the grocery store will inspire me!?)

It’s been a sort of ‘odd’ week – busy, then not, really busy driving all over the place, then staying at home putting an afghan together – nothing much to ‘write home’ about.  Played many board games with my grandson yesterday, the winner getting 1 M & M each game (the bowl only had about 9, total but was empty when we finished!) Yes, once again, he won great amounts and I only won 2 games, but that’s OK, too. We also played with his ‘cooking stuff’ and, as he told his dad later, he was doing his ‘Cheffing – cooking’! He’s a ton of laughs to be around.

Not much new snow (YAY!) and FINALLY our driveway is getting to where you can actually turn around without getting stuck each time – but then, you still have to gun the engine at the bottom of the driveway in order to make it up ‘the hill’ without ending up ‘stuck’. Ah, the ‘fun’ of winter, eh?

Finished another afghan yesterday (#272, I think) with, of course, many, MANY more in the future. Haven’t done any more knit ‘heart’ squares for my friend’s husband’s special afghan. We got word yesterday that he made it through the mechanical heart surgery just fine. What I didn’t understand was that this is only a temporary fix until he can get a real, human heart – that’s a bummer! This LVAD machine is helping his own heart function until that time. I don’t know if that means he’ll be hooked up to a machine AND in the hospital during all this, or not. I’m just grateful he made it through the surgery. Word is he’s in great pain, on 3 types of pain meds. but that’s understandable, since they have to break his rib cage to get at the heart . . . OUCH BIG TIME!

On a lighter note, have lots of really yummy sounding recipes for ya!


Greek Chicken (crockpot)

4 potatoes, unpeeled and quartered
2 lb.chicken pieces, trimmed of skin and fat
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. pepper
1 T. olive oil

Place potatoes in  bottom of slow cooker;add chicken,
onions, and garlic. Sprinkle with seasonings and oil; cover and
cook on High for 5 to 6 hours, or  Low for 9 to 10 hours.
Serves 6.
(recipe: Richard – Slowcooker Digest)


Chinese Chicken Soup

4 (14 oz) cans reduced-sodium chicken broth
1 C. water
1 T. light soy sauce
1 C. sliced fresh mushrooms
1 (8 oz) can sliced water chestnuts, drained
1 (8 oz) can sliced bamboo shoots, drained
1/2 lb boneless, skinless chicken breast, cut 
       into 1/2-inch chunks
1/4 lb uncooked spaghetti, broken in half
1 C. fresh snow peas, trimmed
2 scallions, sliced

In a soup pot, combine chicken broth, water, 
soy sauce, mushrooms, water chestnuts, bamboo 
shoots, and chicken over medium-high heat and 
bring to a boil.Add spaghetti and snow peas, 
and continue boiling for 8 minutes, or 
until the pasta is cooked, stirring occasionally. 
Top each serving with sliced scallions. Serves 10

(recipe: Sandy - Marys Recipe Exchange)

Buttery Apple Crumble

3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
2 tsp. vanilla extract, divided
1/2 cup apple cider
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
Dash salt
10 cups sliced peeled baking apples
Cooking spray

Preheat oven to 375F. 
Lightly spoon flour into a dry 
measuring cup, and level with a knife. 
Combine flour, oats, brown sugar, cinnamon,
and 1/2 teaspoon salt in a small bowl. Add
butter and 1 teaspoon vanilla; stir 
with a fork until moist and crumbly.
Combine 1 teaspoon vanilla, cider, granulated
sugar, cornstarch, and dash of salt in a large 
bowl; stir with a whisk until sugar dissolves 
and mixture is smooth. Add apples, tossing 
to coat. Spoon apple mixture into a 13 x 9-inch
baking dish coated with cooking spray. Sprinkle with 
oat mixture. Cover with foil; bake 30 minutes. 
Uncover and bake 30 minutes or until browned and 
bubbly. Makes 9 servings.

(recipe: Deserts du Jour site)


Swiss Mashed Potatoes Baked with Bacon

2 lbs. potatoes
1/4 cup butter, softened
2 eggs, beaten
1/3 cup heavy cream ( Half & half)
2 TBS. grated onion
1/2 lb. thickly sliced bacon, cut into 1/2 inch strips

Preheat oven 350 degrees F.
Boil potatoes in skins. Peel. While still warm, force 
through sieve or food mill or mash. Stir in butter. Beat
eggs with cream and stir into potatoes. Season with a 
little salt and pepper. Stir in onion. Spoon potato
mixture into buttered baking dish. Smooth top with 
a spatula. Stick the bacon strips into the potatoes.
Bake 15 to 20 minutes or until potatoes are brown 
and bacon is crisp. Serves 4 to 6.

*Salt and pepper is however much you want.
(Source: My Old Recipes via Recipe-du-Jour site)


Killer Cake

1 box Swiss Chocolate cake mix 
1 small box chocolate instant pudding 
1 1/2 C. milk 
3 eggs 
1 C. oil 

Mix and bake cake according to pkg directions,
in 9 by 13 pan. Remove from oven and 
freeze immediately, loosely covered. 
Do not cool first! 


8 oz. cream cheese 
1 C. powdered sugar 
1/2 C. granulated sugar 
1 tsp. vanilla 

Mix well and then fold in 

1 (12 oz. tub) Cool Whip
Spread frosting on frozen cake and sprinkle with
1 C. toasted pecans 
2 Hersey bars (chopped) 

Refrigerate. Be sure it has thawed before serving! 

(recipe: Sandy - Marys Recipe Exchange)

Couldn't resist posting the dessert recipes since
Valentine's Day is right around the corner! Hoping
you are having a great day (and staying warm in this
really frigid weather).

Big Hugs;

The Kindness of Strangers

Not the same, but almost...

Today has been one VERY busy day! This morning my husband and middle son left for a 1 1/2 hour drive to a funeral for middle son’s biological grandfather (remember our boys are adopted). Having the house totally to myself (for a rare change), I managed to get lots done! Laundry almost caught up, rugs washed, floors vacuumed, dishwasher loaded and lots and lots of little ‘stuff’ that needed doing. Special needs group paperwork: in order, Knit group new business cards designed and printed; FINALLY finding the booklet from the bank that we got a year ago (which was my main goal for the day) which will help us put the retirement paperwork in order: found! Dentist appointment – made; Orthodontist appointment: made, eye exam for youngest: left message; phone call to close friend I haven’t talked to since way before Christmas, done AND a singing phone message left on another friend’s phone – her birthday was Saturday – I remembered, then forgot, so sang her : “Happy Belated Birthday” – I’m sure she’ll get a chuckle out of that one. After all of the above, received a phone call from one of my knit group saying she was in the area and wanted to stop to deliver the four knit squares she’d made for the special afghan.  She drives a small, very light-weight car and almost made it up my driveway before getting stuck. This wouldn’t be a big problem on any other day, as there’d be guys here to help – but not today.  She & I were shoveling when I got a feeling and turned to see a rather stocky young man standing next to me. “Oh, Hi!” I said (not knowing him). The next thing I know he says: “You women shouldn’t be shoveling all this snow by yourselves!” He takes my shovel and promptly starts really putting his back into it! My friend is tall, very thin and not much for getting any big amount of snow moved, so I took her shovel and together we got it cleared. She’s an expert knitter, but not the greatest driver (sure hope I don’t hurt her feelings) – she promptly got the car up about 2 feet then backed into an even BIGGER snow pile! (THIS pile was the result of the snow plows going by and clearing the road – a mound about 4 feet tall and all made up of ice & snow!  Here we go again! The young guy & I took quite awhile to clear this and finally got her backed out of the drive and onto the road. YAY! I told him while we were shoveling the second snow mound that I’d pay him $10 when we got done. She was on her way and I ran to the house, got the money and told him Thank YOU VERY much! He just nodded and left, walking down the sidewalk towards town. Yes, there still are honest, hard working, people in the world! Brings to mind the Bible verse:

” Be not forgetful to entertain strangers: for thereby some have entertained angels unawares.” Hebrews 13:2

That’s my day, thus far. Husband and middle son got home after all the snow-removal; they didn’t even notice the tons of snow in the road OR the extra snow removed from the bottom of the driveway. Oh well – just glad they’re home safe!

Enjoy your day;



Published in: on February 7, 2011 at 2:33 pm  Comments (1)  

Sunny Day Here!

As per our ‘usual’ Michigan winters, it’s a lovely sunny day – the snow is glistening like tiny diamonds; we’re here in our nice, warm home (Thank You, Lord!). Oh, and did I mention it’s a ‘balmy’ 9 degrees F.? Seems like when we get big snows, we also get low temperatures, but that’s OK – we’re a hardy breed and used to ‘weathering’ the storms.

Managed to finish another ‘heart’ square for  my friend’s afghan; that makes #3 (although I’m still not sure if I’ll use #1 or not – will see just how many squares the other people in my group make, then decide.) This last square was one of the more difficult ones – looks good upon completion but doesn’t make me want to attempt another like that for quite awhile! (Will post photos when I decide I’m done making heart squares for this project; will also post photos when the afghan is completed, since I’m the one putting it together I’ll have that opportunity.)

All is well here; thus far none of us have had to leave the house except middle son who had to go to work several days. The driveway is clear of snow (from all our shoveling the other day) and, thankfully, we didn’t get any MORE snow! Tomorrow night is my special needs group’s “Basketball Game”… I should say that, to them, it is “THE” Basketball game of the Century! (if you’re a reader of this blog, you’ve seen the photos of previous games). My group LIVES for this game, so I’m really hoping I’ll be able to attend (and no snow hinders my driving).

While languidly spending the last few days knitting, reading, cooking meals and reading emails, quite a few really tasty recipes came to my attention, so I’ll (of course) share them with you!


Crockpot Taco Casserole

1-1/2 lbs. ground beef
1 small onion chopped
1 clove minced garlic
1 pkg. taco seasoning
1 tsp. salt
1/2 tsp. pepper
9  (5-1/2-inch)  corn tortillas
1/2  C.  chicken broth
1/2  C.  tomato sauce
1 (10 oz.) can enchilada sauce
8 oz. finely shredded cheddar cheese
2 cans black beans
1  (4/2 oz.)  can chopped green chilies
1 can corn
1  (2/4 oz.)  can chopped black olives
Sour cream for serving

Spray inside of slow cooker with nonstick cooking spray. In a large skillet brown ground beef with onion and garlic. Drain well. Stir in taco seasoning, salt and pepper. Place three tortillas in bottom of the crockpot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 c. of the cheese, layer three more tortillas. Top with beans, corn, chilies, half of the olives and 1/2 c. of cheese. Top with remaining three tortillas, sprinkle with remaining cheese and olives. Cook on high for 2 1/2 to 3 hours or on low for 6 to 7 hours. Uncover the crockpot for last 30 minutes of cooking time. Serve with sour cream.

(recipe: Trish – Cream_Cheese_or_Sour_Cream group-Yahoo groups)


Cheesecake Dreams

1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup butter or margarine, melted


1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract

In a bowl, combine the flour, brown sugar and pecans.
Stir in butter; mix well. Set aside 1/3 cup for topping.
Press remaining mixture into a greased 8-in. square baking 
pan. Bake at 350 degrees for 12-15 minutes or until lightly 
browned. Meanwhile, in a mixing bowl, beat cream cheese
and sugar. Beat in the egg, milk, lemon juice and vanilla. 
Pour over crust; sprinkle with reserved pecan mixture. 
Bake for 20-25 minutes or until firm. Cool on a wire rack. 
Cut into 16 squares, then cut each square in half diagonally. 
Store in the refrigerator.

Bacon Tater Bake

2 (10.75 ounce) cans condensed cream
  mushroom soup,undiluted
1 1/3 cups sour cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) package tater tots

In a large bowl, combine the soup, sour cream 
and onion. Add the bacon and Tater Tots; stir 
until combined. Transfer to a greased 13x9-in.
baking dish. Cover and bake at 350 degrees for
50 minutes. Uncover and bake 8-10 minutes 
longer or until golden brown.

Chicken Enchilada Dip

1 lb. skinless, boneless chicken breast halves
1 (8 oz) pkg cream cheese, softened
1 (8 oz) jar mayonnaise
1 (8 oz) pkg shredded Cheddar cheese
 1 (4 oz) can diced green chile peppers
1 jalapeno pepper, finely diced

Preheat oven to 350 degrees F.
Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer
pink. Remove from heat, cool and shred. Place shredded
chicken in a medium bowl, and mix in cream cheese,
mayonnaise, Cheddar cheese, green chile peppers and
jalapeno pepper. Transfer chicken mixture to a medium
baking dish. Bake uncovered 30 minutes, or until
edges are golden brown.

(recipe: Sandy - Marys Recipe Exchange)
No Fuss Slow Cooker Pork and Sauerkraut

3 lb. pork roast
3 pkgs. (2 lb. each) sauerkraut
2 apples, peeled and sliced
1/2 cup brown sugar
1 cup apple juice

Place meat in large slow cooker .Drain and discard juice
from 1 pkg.sauerkraut. Place sauerkraut
(including juice from 1 package) on top of meat;
add apples, brown sugar and apple juice.
Cover; cook on high for 4 to 5 hours.
Serve with mashed potatoes. Serves 12.

(recipe: Sandy-Marys Recipe Exchange)
Chicken Alfredo Lasagna

1 (16 oz.) pkg.lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 oz.) jars Alfredo-style pasta sauce
4 C. shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste

Preheat oven to 350 degrees F. Bring a large pot of lightly
salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain. Thaw spinach and drain
well. In medium bowl, combine chicken and one jar of
alfredo sauce, stir together. In a separate bowl, combine
ricotta and spinach.In a 9 x 13 baking dish, place one
layer of lasagna noodles, edges overlapping.Pour chicken
and alfredo sauce mixture over noodle layer and spread evenly.
Sprinkle 1 cup shredded mozzarella over chicken mixture;
top with another layer of noodles. Spread spinach mixture
evenly over noodles. Pour 1/2 of remaining jar of alfredo
sauce over spinach mixture, spread evenly. Sprinkle
another cup of mozzarella over sauce, lay on the final
noodle layer and top with remaining 2 cups of mozzarella
;salt and pepper to taste. Bake 50 to 60 minutes, until
top is brown and bubbly.

Note: You can add sauted onion and mushrooms to the
alfredo sauce if desired.

(recipe: Sandy - Marys Recipe Exchange)
Cheddar Stuffed Mushrooms

2 (8 oz) pkgs. fresh whole mushrooms,cleaned
3/4 C. 10 minute herb stuffing mix
1/2 C. shredded extra sharp Cheddar cheese
1/4 C. butter,melted
2 T. finely chopped onion

Preheat oven 350 degrees F.
Lightly scrub mushrooms; remove stems & reserve caps.
Finely chop half of the stems,discard remaining stems.
In small bowl combine chopped mushroom stems, stuffing mix,
cheese, butter and onion; mix well.Spoon about 1 tsp.
mushroom mixture into each mushroom cap. Place on
ungreased cookie sheet. Bake 10 to 12 minutes or until
thoroughly heated. Serve warm.
(recipe: Sandy - Marys Recipe Exchange)
Apple Stuffed Chicken Breast

2 skinless, boneless chicken breasts
1/2 C. chopped apple
2 T. shredded Cheddar cheese
1 T. Italian-style dried bread crumbs
1 T. butter (or margarine)
1/4 C. dry white wine
1/4 C. water
1 T. water
1 1/2 tsp. cornstarch
1 T. chopped fresh parsley, for garnish

Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper
to 1/4 inch thickness. Divide apple mixture between
chicken breasts, and roll up each breast; secure with
toothpicks. Melt butter or margarine in a 7 inch skillet
over medium heat; brown stuffed chicken breasts.
Add wine and 1/4 cup water; cover. Simmer 15 to 20 minutes,
or until chicken is no longer pink. Transfer chicken to
serving platter. Combine 1 T. water and cornstarch; stir
into juices in pan; cook and stir until thickened. Pour
gravy over chicken, and garnish with parsley.

(Serving Suggestion: Serve with roasted potatoes and
(recipe: Sandy-Mary's Recipe Exchange)
Green Beans and Bacon

1 12-oz. bag frozen green beans
1/2 C. baby carrots, sliced lengthwise
4 or 5 slices bacon
1 clove garlic, sliced
1 small onion, chopped
1 T. vegetable oil

Cook bacon in a skillet until crisp. Saute garlic and
onion over medium-high heat, using vegetable oil or
bacon fat. Meanwhile, blanch beans and carrots in a
separate pan.Break bacon into small pieces. Pour garlic,
onion and bacon over beans and carrots, and serve.

(recipe: Trish - 1_Comfort_Foods Digest)
Chocolate Cake Pudding

3/4 C. sugar
1 C. all-purpose flour
2 T. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
3 T. butter or margarine, melted
1 tsp. vanilla extract
1/2 C. sugar
1/2 C. firmly packed brown sugar
1/4 C. cocoa
1 1/2 C. water
Whipped cream or ice cream (optional)

Preheat oven 350 degrees F.
Stir 3/4 cup sugar, flour, 2 tablespoons cocoa,
baking powder, and salt into a 9-inch square pan.
Stir in milk, butter, and vanilla; spread evenly in pan.
Combine next 3 ingredients and sprinkle over batter.
Pour water over top. Bake 40 minutes.
Serve with whipped cream or ice cream if desired.

(recipe: Sandy - Mary's Recipe Exchange)
Now that you're all 'droooooling', I'll close this post.
I must say: now that my husband is retired, I'm being
spoiled! Two days in a row he's decided to make us
lunch; not just any lunch, but a sort of 'hash' - using
cut-up baked potatoes, eggs, whatever leftover meat he finds
in the fridge (today it was leftover pork roast), onions,
seasonings and melted cheese! Yummy stuff!!! It's funny -
I remember his Dad doing just that very same thing. You
never know - retirement can be a good thing!



So . . . How did you fare?

Now that we’ve survived what was being called “Snowpocalypse” and many other not-too-nice names, how did YOU fare? We arose today and peered out the window to (of course) a sea of white – BUT not the HUGE/MEGA sea we’d been expecting. I’d say our little ‘patch of heaven’ got about 6 inches, which was all fluffy, easy-to-shovel stuff. Our only ‘problem’ came around 10:30 a.m. when middle son had to go to work (YES, his store was open – they never close except Christmas day!) I kept trying to remind him that he needed extra time to clean off his car and manage the roads (but do grown children ever listen?); of course he left almost late (his work, on a good day, is about 5-6 minutes away) then promptly got stuck at the end of our driveway and had to pushed out after we had to shovel around and under his (lightweight) car. Apparently he had attempted to back out into the street and didn’t get a good shot at it (remember, we live on a major road – 45 MPH traffic so you can’t just pull out easily) so he decided to try to go forward up our hill and then slid into the side of a snowbank! About 20 minutes later he actually made it out onto the road and on his way to work – AFTER the remaining 3 of us at home shoveled and pushed. Hey, ya do what ya have to do to get the job done! (and here I was thinking I wouldn’t have to shovel today, being my husband and two sons were home!)  Oh well . . . Much to my surprise about 3 hours later he came strolling in, saying they sent him home – they only had 16 customers in three hours and didn’t need him! WHO goes out shopping in this kind of weather? I ended up going to the local grocery yesterday just before the big snows started because a friend called; they needed a few staples and didn’t have a ride to the store. I was a bit amazed at the amount of people crowding the store (I actually got the last grocery cart at that time!) The people were amazingly polite and respectful of each other, which was a good thing to see (sometimes in these types of situations, people tend to get pushy and territorial). I got in and out of the store in about 25 minutes, delivered their groceries and was back home in about an hour! Still very grateful we had heat/electricity/phone service/food/shelter, etc.

Popped a pork roast in the crockpot and had mashed potatoes & carrots to go with it. Nice, easy-going day (if you don’t consider the shoveling and car-pushing part…but even that wasn’t bad – the guys took ‘pity’ on me after about 10 minutes and sent me back in the house!). Had to phone all the students in my special needs group to make sure they (or their families or caregivers) realized the church would be closed tonight and our group wasn’t going to be there.  Worked on another knit 10″ x 10″ afghan square for my friend (this pattern is a bit complicated, but it will look nice when it’s done – I’m taking it slow), started reading a book I had in our ‘library upstairs’ (I read it probably 10-15 years ago but it’s still a ‘goodie’ – I count it a good book when I don’t remember any part of it when I re-read it!), and then perused my emails, Facebook and played a few games of Spider Solitaire – really hard day for me, eh?

Hope you all had a fairly uneventful (except for the snow) day. Just checked the school site – apparently, youngest son’s school is closed tomorrow, also. No, wait . . . he just asked me to re-check and apparently they’ve changed their minds – there IS school tomorrow! Oh joy . . . that means I will be out driving him tomorrow night for his practice (school closed/no practice . . . school open/practice). Oh well, such is life, eh? Hopefully by tomorrow evening the roads will be much better and I’ll be able to get him over there without getting stuck! I certainly wouldn’t have wanted to need AAA towing today – I’m guessing there would be a good 2-3 HOUR wait! Thank the Lord for small blessings, eh?

Stay warm, enjoy your day/evening!



Published in: on February 2, 2011 at 9:29 pm  Comments (2)  
Tags: , ,