The last 5 Chemo Caps Done
I suppose I should start out this post with: Taa-Daah! I’m feeling extra happy that John’s afghan is FINALLY finished! When looking it over, I’m not exactly happy it didn’t come out exactly a perfect rectangle, but it will serve the purpose of keeping him warm, so I guess I’ll just have to accept that. In the photo the colors came out really garish – in reality the reds in the middle of the afghan are a bit more cherry/lipstick red, and the border is actually a darker red (in the photo it comes off as almost a purple-red – it’s not. Now it is long enough, heavy enough and wide enough to cover him and that’s all I cared about. The chemo caps were knit a few weeks ago (pre-afghan) but I never got the photo transferred to a post, so decided to toss it in here. Next up on my knitting agenda? Another chemo cap and maybe a dishcloth – nothing big for awhile. Tonight’s Knit Night and I’m looking forward to the relaxation. Lately we’ve been picking up a new member each meeting and that’s good. In 2 weeks we’ll be having a Knit/Crochet MOVIE night-we haven’t done that since last winter so it’s overdue. The movie this time is “The Help” (I read the book – it’s really good) and the food theme is “Baked Potatoes” with everything on them (depending on what the ladies bring for toppers; I’m bringing the baked potatoes).
It’s a very nice day out – sunny and 47 degrees! My husband read the weather report for this week for us and it’s going to be lots of sun and warmer days – YAY!!! Just seeing the sun through my windows puts me in a great mood – how about you?
Well, I heard on the radio last night that this Sunday is the Super Bowl (can you tell I don’t keep up with sports?). That usually brings a nice big batch of recipes with lots of appetizers. Not sure if this current ‘batch’ of posted recipes will fit that bill, but you decide:
Cheesy Spinach Artichoke Dip 1 (14oz) can artichoke hearts, drained, finely chopped 1 (10oz) pkg. frozen, chopped spinach, thawed, drained 3/4 C. grated Parmesan 3/4 C. shredded mozzarella cheese 3/4 C. mayonnaise 1/2 tsp garlic powder Preheat oven 350 degrees F. Mix all ingredients until well blended. Spoon into 9X9 baking dish or 9" pie plate. Bake 20 minutes. Serve hot with crackers or fresh vegetables --------------------- Bubble Up Enchiladas 1 lb. ground turkey or beef 1 (10 oz) can enchilada sauce 1 (8 oz) can tomato sauce 1 can refrigerator biscuits 1 1/4 C. shredded Mexican cheese Preheat oven 350 degrees F. Brown meat, drain. Mix in cans enchilada and tomato sauces. Cut refrigerator biscuits into fourths; stir them into sauce. Grease a casserole dish; pour meat/biscuit mixture into dish. Bake 25 minutes. Remove from oven; sprinkle cheese on top; bake an additional 10 minutes. Let stand 5 minutes before serving. Serves 6-8. (recipe: Sandy-Marys Recipe Exchange) ----------------------- Southern Banana Pudding 1 tub Cool Whip 2 C. milk 1 box inst. pudding mix- French Vanilla 1 can Eagle Brand milk 1 box Nabisco Nilla wafers* reserve about 6 wafers to crush for garnish 3-4 ripe bananas Slice bananas 1/4 in thick; place in a bowl - set aside. Combine Cool Whip, milk, Eagle Brand milk and pudding in a large mixing bowl; beat until smooth. Layer banana slices & wafers in bottom of a 9 X 13 baking pan. Pour half pudding mixture over bananas and wafers; repeat layers, ending with a pudding layer. Sprinkle crushed wafers over top; refrigerate overnight. (recipe: Sandy-Marys Recipe Exchange) ------------------------
4 skinless, boneless chicken breast halves 4 tsp. taco seasoning mix 1 C. salsa 1 C. shredded Cheddar cheese 2 T. sour cream chopped green onions (optional) Preheat oven 350 degrees F. Place chicken breasts in a lightly greased 9 X 13" baking pan; sprinkle taco seasoning on both sides of each chicken breast, then pour salsa over all. Bake 25-35 minutes or, until chicken is tender and juices run clear. Sprinkle chicken evenly with cheese; continue baking for an additional 15 minutes or until cheese is melted. Top with sour cream and onions, if desired. (recipe: Sandy-Marys Recipe Exchange) ------------------------------------
Shrimp & Spinach Pasta
1 lb. frozen, peeled & deveined medium shrimp 1 (10 oz) pkg frozen chopped spinach, thawed 1/2 medium onion, diced 1 T. olive oil 1 (14 1/2 oz) can diced tomatoes 1 (14 1/2 oz) can chicken broth 1 tsp. Greek seasoning 1 (8 oz) pkg angel hair pasta, cooked 1/2 (4 oz) pkg. crumbled feta cheese Thaw shrimp according to pkg directions. Drain spinach well, pressing between paper towels; set aside. Saute onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in tomatoes, broth and Greek seasoning; bring to boil. Cook, stirring occasionally, 10 minutes. Add shrimp, cook 2 minutes. Stir in spinach; spoon over pasta. Sprinkle with cheese and serve immediately. Makes 4 servings. (recipe: RDJ -01/10/12) ------------------------------ Layered Chicken & Mushroom Casserole 9 lasagna noodles, uncooked 1/4 C. butter or margarine 8 oz. mushrooms, sliced 2 cloves garlic, minced 1/2 tsp. salt 1 tsp. lemon juice 1/4 C. flour 2 tsp. instant chicken bouillon 3 C. milk 2 C. chicken, cooked & cubed 1/2 C. parsley, chopped 15 oz. ricotta cheese 8 oz. mozzarella cheese, shredded 1/2 C. Parmesan cheese, grated Preheat oven 325 degrees F. Cook lasagna noodles to desired doneness; drain & rinse with hot water. In large saucepan, melt margarine; add mushrooms, garlic, salt & lemon juice. Saute mushrooms until tender, about 5 minutes. Stir in flour and bouillon; blend well. Add milk; cook over medium- high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/2 C. parsley. To Assemble: Spread about 1/2 C. sauce in ungreased 9 x 13 baking pan. Layer 1/3 noodles, 1/3 ricotta, 1/3 mozzarella, 1/3 sauce, 1/3 Parmesan cheese - repeat layers ending with Parmesan on top. Sprinkle with remaining parsley. Bake 45 minutes or until bubbly. Let stand 10-15 minutes before serving. Serves 8 (recipe: Sandy-Marys Recipe Exchange) --------------------------- Skillet Chili 1 lb. ground beef 1 C. onion, chopped 1/2 C. green pepper, chopped 1 clove garlic, minced 1 C. tomato juice or canned crushed tomatoes 1 can kidney beans 4 tsp. chili powder 1 tsp. oregano 1 tsp. salt 1/2 C. uncooked rice 1 C. corn 1/2 C. sliced olives 1 C. shredded Cheddar cheese In large skillet over medium heat, cook ground beef, onion, pepper & garlic until meat is done; drain. Add tomato juice (or crushed tomatoes), kidney beans, chili powder, oregano, salt & rice. Cover & simmer about 25 minutes or until rice is tender. Stir in corn & olives;cover & cook 5 minutes longer. Sprinkle top with cheese, cover & cook 5 minutes more until cheese is melted. (recipe: Kris-justapinch.com) ------------------ Beet Pickled Eggs 12 hard boiled eggs, peeled 1 1/2 C. cider vinegar 1 C. beet juice 8-10 whole peppercorns 3 whole cloves 3-4 cloves garlic 1 bay leaf 1 T. sugar 1/2 tsp. salt 1/8 tsp. ground allspice 2 sprigs fresh dill Pack peeled eggs in a clean one-quart jar. Combine remaining ingredients (except dill) in a saucepan; bring to a boil. Reduce heat, simmer 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in refrigerator. Makes 1 dozen pickled eggs. (recipe: MamaMaus-RDJ 12/30/11) ---------------------
Chile Relleno Casserole
1 lb. bulk pork sausage 1 small onion, chopped 2/3 C. bottled taco sauce 1/4 C. milk 4 eggs 1/4 C. flour 2 cups shredded jack cheese 2 (7 oz)cans whole green chiles, seeded Preheat oven 350 degrees F. Cook sausage until browned & crumbly, about 20 minutes. Add onion and sauté until transparent, about 1-2 minutes; drain fat. Add taco sauce; cook over medium heat until mixture thickens, 2-3 minutes.Beat together milk, eggs and flour; add cheese. Layer chiles, pork mixture & cheese-egg mixture in an 8-inch square pan.Repeat layers, ending with cheese-egg mixture. Bake 45 minutes. Let stand 20 minutes before serving. Makes 6 servings (recipe: Saluuu-GNR 01/13/12) ----------------------
Take Along Cake
1 box Duncan Hines Moist Deluxe Swiss Chocolate cake mix 1 (12 oz) pkg. semi-sweet chocolate chips 1 C. miniature marshmallows 1/4 C. butter or marg, melted 1/2 C. packed brown sugar 1/2 C. chopped walnuts or pecans Preheat oven 350 degrees F. Grease & flour 9 x 13 pan. Prepare cake mix according to pkg. directions. Add chocolate chips & marsh- mallows to batter; stir in. Pour into prepared pan; drizzle melted butter over batter. Sprinkle with brown sugar & top with chopped nuts. Bake 45- 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool completely in pan. Makes 12-16 servings. (recipe: Sandy-Marys Recipe Exchange) ------------------------- Crockpot Tamale Pie 2 lb. ground beef, cooked & drained 2 (28 0z ea) cans diced tomatoes, drained 2 C. frozen whole kernel corn 1 (2 1/2 oz) can sliced black olives, drained 1 medium onion, diced 1 (1.25 oz) pkg. taco seasoning mix 1 (16 oz) pkg. cornbread mix (Jiffy) 1 C. Cheddar cheese, shredded In large bowl, combine beef, diced tomatoes, corn, olives, onion & taco seasoning mix. Mix well, pour into 6 quart crockpot. Prepare cornbread mix according to pkg. directions; spoon over beef mixture. Sprinkle top with cheese. Cover & cook on High 3 hours or Low 6 hours. (recipe: Mr Food, via Victoria, justapinch.com) ============================== I'm sure there will be lots more 'sports/snack' food recipes coming this week and I'll try to post them for you before the 'big event'. Hoping you're having a great day! Hugs; Pammie