Sand, Sons & Sofas

Thursday afternoon brought a visit from our grandson; his Mom has been out of work for a few weeks so we don’t get to ‘babysit’ him as often as before – this was a fun visit. About a week earlier we purchased a new sandbox and sand for him – this was his first time ‘trying it out’.

A little later on our middle son came home from work and also ‘tried out’ the sand box – they set to building castles & walls:

A great time was had by all!

Last night was the last special needs group Gym Night until the Fall. We had a good turn-out: about 33 ‘kids’ and some caregivers. Dinner was ham & cheese ‘subs’, chips, cucumber slices & (sugar free) fudgsicles for dessert; I came home sufficiently ‘whipped’ but happy.

Still working on the baby afghans & chemo caps. Think I’ve decided to save the pink crocheted squares to work on at Log Cabin Days – they’re quick to make, take little ‘mental’ effort and are light weight (to carry to & from the event). The apricot afghan, made from worsted weight yarn, is slowly becoming rather heavy – working on that in the summer heat (even thought we’ll be under a pavillion) is not my idea of a good thing.

Yesterday found us excited at the delivery of our new (couch) sofa! Our camera doesn’t do justice to colors well: it’s charcoal gray, the throw pillows are cream background with black, charcoal gray and medium blue ‘fern’ patterns. The rug, end table lamps and picture over the couch all have medium blue in or on them, thus tying together the whole. The family’s decision on it: they all like that it is much firmer than the old couch and a little higher off the ground – comfortable!


More tasty summer recipes for you!

 Banana Pudding Cake

1 (18.25 oz) box yellow cake mix

1 (3.4 oz) pkg vanilla instant

pudding mix

4 large eggs

1 C. water

1/2 C. mashed ripe banana (1 medium)

1/4 C. vegetable oil

Preheat oven 350 degrees.

Combine all ingredients in

large mixing bowl. Beat at

medium speed with elec. mixer

until well blended. Pour into

greased 10 inch tube pan. Bake

50-55 minutes or until a

wooden toothpick comes out

clean when inserted into

center. Cool in pan on wire

rack 15  minutes; remove from

pan, cool completely on wire rack.

(recipe: Sandy-Marys Recipe



Chicken Spectacular

3 C. cooked chicken or turkey,
1 pkg. Uncle Ben's long grain &
wild rice, cooked as directed
1 can cream of chicken soup
1 medium onion, sliced
1 can French-style green beans,
1 C. mayonnaise
1/3 C. sliced water chestnuts
salt & pepper, to taste

Preheat oven 350 degrees F.
Mix ingredients together &
pour into 9 x 13 casserole dish.
Bake 25-30 minutes until 
bubbly. Serves 8
(recipe: Sandy-Marys Recipe
Spring Vegetables Au Gratin

1/2 lb. (8 oz) Velveeta,
cut into 1/2 inch cubes
3/4 C. milk
1 tsp. dry mustard
1 tsp. dried thyme leaves*
dash black pepper
5 C. assorted vegetables:
baby carrots, trimmed green
beans, pearl onions, red pepper
strips, trimmed sugar snap peas
1/3 C. dry bread crumbs
Preheat oven 350 degrees F.
Combine Velveeta, milk & 
seasonings in large micro-
wavable bowl. Microwave on
High 6 minutes, stirring after
3 minutes; set aside. Combine
vegetables in greased 11 x 7
inch baking dish. Add Velveeta
mixture; toss to coat. Sprinkle
top with bread crumbs and bake
40 minutes or until vegetables
are crisp-tender.
Serves 10, 1/2 C. each.
*can substitute dried basil or
curry powder or ground nutmeg
for thyme

(recipe: Kraft foods)


BBQ'd Chicken 'n Cheddar Dinner

3 T. barbecue sauce
4 small boneless, skinless chicken
breast halves (1 lb)
2 small unpeeled red potatoes, 
thinly sliced
1 red or green bell pepper, seeded
& sliced
1 green onion, finely chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Place a 12-inch square foil sheet on
work surface. Spoon about 1 tsp.
BBQ sauce in center of foil. Place
one chicken breast half over sauce;
spread another tsp. sauce over
chicken. Top with quarter of the
potato, bell pepper & onion. Sprinkle
top with a little salt & pepper. Fold
foil in half to cover contents; make
narrow folds along sides edges to 
seal. Repeat with remaining ingred-
ients to assemble three more
packets. Place packets on a baking
sheet & bake 35 minutes. Open foil
packets with scissors and CAREFULLY
pull back edges. Sprinkle a quarter of
cheese over top of each chicken breast;
return to oven, unsealed, for 2
minutes or until cheese is melted. With
a spatula, transfer contents of each
packet onto individual serving plates.
Serves 4

(recipe: Peg-Marys Recipe Exchange)
Mexicali Pasta Salad

4 C. wagon wheel pasta,


1 (15.5 oz) can black beans,


1 C. frozen corn, thawed
1/2 C. chopped red pepper
2 green onions, thinly sliced
1/2 C. ranch dressing
1 T. taco seasoning mix
1 T. fresh lime juice
1/2 C. Mexican-style
finely shredded Four Cheese (Kraft)
1/3 C. minced fresh cilantro

Cook pasta accordg to pkg. 
directions, ommitting salt.
Rinse with cold water; drain
well. Place in large bowl, add
next 4 ingredients & mix
lightly. Mix dressing, seasoning
mix & lime juice; add to salad
& toss to coat. Add cheese &

cilantro, mix lightly.

Serves 8 (1 C. each)

(recipe: Kraft foods)

Zucchini, Black Bean & Rice Skillet

1 T. cooking oil
1 1/2 C. quartered lengthwise
sliced zucchini
1/2 C. diced green bell pepper
1 (15 oz) can black beans,
drained & rinsed
1 (14.5 oz) can Hunts Fire
Roasted diced tomatoes with garlic,
3/4 C. water
1 C. instant white rice
1/2 C. shredded Cheddar &
Monterey Jack cheese blend
Heat oil in large skillet over
medium heat. Add zucchini & bell
pepper; cook 5 minutes, stirring
occasionally. Add beans, tomatoes
& water; increase heat - bring to
boil. Add rice, stir well. Cover &
remove from heat. Let stand 7 
minutes or until liquid is absorbed.
Sprinkle top with cheese.
Serves 4 (1 1/4 C. each)
(recipe: readyseteat)
Easy 'Mug" Apple Crisp

3 medium Granny Smith or
Braeburn apples, peeled,
diced (3 med=about 3 C.)
1/4 tsp. ground cinnamon
1/2 C. granola cereal without
dried fruit
3 T. firmly packed light
brown sugar
2 T. margarine

(Cool Whip or Reddi-Whip

for topping)

Spray insides of 4 medium
microwave-safe mugs; set aside.
Combine apples & cinnamon in
small bowl; divide evenly
between mugs. In same bowl,
stir together granola, brown
sugar & margarine; spoon 
evenly over apples in mugs.
Microwave all mugs on High
8  minutes or until apples
are tender. Top each serving
with Cool Whip or Reddi-Whip.
Makes 4 servings.
(recipe: readyseteat)

Our weather these past few days
has been absolutely perfect - between
70's & 80's, slight breeze & sunny.
Hope you enjoy your day and weekend!



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One CommentLeave a comment

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