Finally Done!

John’s Afghan

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)
------------------------

Salsa Chicken

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
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One CommentLeave a comment

  1. John will have to be tickled to death. You made it to his specifications with a little extra! The hats certainly do let the wearer chose their taste in color and pattern. Good job my friend!


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