I’m Back – Finally!

After two days of non-stop knitting & crochet, then attending our grandson’s birthday party, then catching up on housecleaning/laundry, etc. – I’m FINALLY able to sit and blog a bit! Log Cabin Days was nice, although (for no known reason) the count was down on both the presenters/demonstrators AND those attending. Not sure if it’s the economy or what (the event was free), but there just wasn’t the same amount of booths, sellers, even their White Elephant donations were WAY down! (for once I didn’t buy anything – there just wasn’t anything apealing!). Some of my ladies came to knit or crochet for a few hours on Saturday, but Sunday I was ‘on my own’. That was OK, as I had our resident ‘weaver’ to chat with – she was almost non-stop busy chatting with people who were curious about her various weaving looms and the items she had made on them. I found it interesting that she made a rather thick throw rug out of old socks! We had excellent weather both days with nice breezes.  Below are a few photos of the days:

Kim, myself & Margaret

Our resident American Indian, Mike Jewell; he made all of his clothing, including doing all of the bead work (he also has a magnificent headdress complete with porcupine guard hairs – it’s in his tent )

One of the encampment people shooting his gun over

the lake (scares people EVERY time – very loud boom!)

Campsite behind our pavillion – Civil War Encampment

in background. They come in on Friday night, set up

and spend the weekend ‘in costume/on site’.

==========================

Since I’m overdue on posting, I’ll get right down to the recipes!

 ===============================

Chocolate Chip Cheesecake Bars

1 (8 oz) pkg cream cheese,

softened

1/2 C. sugar

1 egg

1/2 C. coconut (optional)

1 (16.5 oz) refrigerated

chocolate chip cookies

Preheat oven 350 degrees F.

In small bowl, beat cream cheese,

sugar & egg until smooth. Stir in

coconut. In ungreased 9 or 8

inch square pan, break up half of

cookie dough. With floured fingers,

press dough evenly in bottom of

pan to form crust. Spread cream

cheese mixture over dough.

Crumble & sprinkle remaining

half of dough over cream cheese

mixture. Bake 35-40 minutes or

until golden brown & firm to

touch. Cool 30 minutes.

Refrigerate at least 2 hours or

until chilled. Cut into bars.

(recipe: Sandy-Marys Recipe

Exchange)

———————

Mexican Chicken

1 pkg. soft flour tortillas

4 chicken breasts, cooked,

boned & cut into bite sized

pieces

1 medium onion, chopped

1 tsp. garlic salt

grated cheese

1 can Rotel tomatoes

2 cans cream of chicken soup

Preheat oven 350 degrees F.

Tear tortillas into pieces.

Mix chicken pieces, soup, onion,

garlic salt & Rotel tomatoes

in a bowl. Line a greased

baking dish with torn

tortillas; make sure the

whole bottom of dish is

covered; can make 2 layers

if desired. Spoon chicken &

soup mixture over tortillas;

top with grated cheese. Bake

30-35 minutes or until

bubbly.

(can be frozen & reheated in

microwave.)

(recipe: Sandy-Marys Recipe

Exchange)

——————————-

Greek Vegetable Salad
 
 
3 large tomatoes, chopped
1 medium cucumber, sliced
1/2 C. kalamata olives
1/2 of small red onion, thinly
sliced
1/2 C. (Kraft) Greek vinaigrette
dressing
1/4 C. crumbled feta cheese
---

Mix vegetables in large bowl,
add dressing & feta. Toss lightly.
Serve immediately or refrigerate
until ready to serve. 
Serves 4

(recipe: Kraft foods)
-----------------------
Chicken Caesar Pasta Salad
 
 
6 oz. fettuccini pasta, 
uncooked*
2 pkgs(6 oz, ea) refrigerated
diced oven roasted chicken
breast
1 (14.5 oz) can diced tomatoes,
drained
2/3 C. creamy Caesar dressing
1/4 C. chopped red onion
1 (9 oz) pkg. chopped romaine
lettuce
1/4 C. shredded Parmesan cheese
---

Break pasta strands in half; cook
accordg to pkg directions, omitting
salt. Rinse with cold water to cool
quickly; set aside. Stir together
chicken, drained tomatoes, dressing &
onion in large bowl; add cooked
pasta. Add lettuce to pasta mixture, 
toss to coat ingredients evenly
with dressing mixture. Sprinkle top
with cheese; serve immediately.
Serves 6 (about 1 3/4 C. each)

*can substitute penne pasta for 
fettuccini

(recipe: readyseteat)
--------------------
Pizza Balls
 
 
3 cans Pillsbury Buttermilk
biscuits (10 per can)
56 pepperoni slices
block of Colby cheese
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce (for dipping)
---

Preheat oven 425 degrees F.
Cut block of cheese into 28
squares. Flatten a biscuit &
stack pepperoni & 1 cheese
square on top. Gather up 
edges to form a ball. Line
up balls on a greased 9 x 13
baking pan; brush tops with
beaten egg. Sprinkle tops 
with Parmesan, Italian
seasoning & garlic powder.
Bake 18-20 minutes.

(Recipe: John - Marys
Recipe Exchange)
--------------------
Sloppy Joe's Tacos

1 lb. ground beef
1 (15.5 oz) can Manwich
1 1/2 tsp. ground cumin
2 C. shredded lettuce
12 taco shells, warmed
1 c. shredded Cheddar cheese
1 C. chopped plum tomatoes
---

Cook beef in large skillet over
medium-high heat 7 minutes; drain.
Stir in Manwich & cumin; simmer
5 minutes. Divide lettuce evenly
between taco shells. Place about
1/4 C. meat mixture in each shell
over lettuce. Top meat evenly with
cheese & tomatoes. Serves 6,
2 tacos each

(recipe: readyseteat)
------------------
Durango Potato Salad
 
 
2 lb. small red potatoes
1 (10 oz) can Ro*tel diced tomatoes &
green chilies
1/2 C. mayonnaise
2 T. spicy brown mustard
1 C. chopped celery
2 green onions, sliced
3 slices cooked bacon, crumbled
---

In large saucepan, boil potatoes in
enough water to cover; about 15
minutes or until tender; drain &
cool slightly. Cut into quarters.
In large owl combine Ro*tel tomatoes,
mayo & mustard. Add potatoes, celery,
green onions & bacon; toss to coat.
Cover & refrigerate about 1 hour. 
Makes 8 servings.

(recipe: Sandy-Marys RecipeExchange)
----------------------
Dilled Pasta Salad
 
 
2 C. uncooked pasta
1/3 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped red or green bell
pepper
1/2 C. shredded carrot

Dressing: 
3/4 C. mayonnaise or salad dressing
1 1/2 T. vinegar
1 tsp. dill weed
1/4 tsp. garlic salt
1/4 tsp. onion salt
---

Cook pasta accordg to pkg directions;
drain. Rinse pasta with cold water, 
drain again. Add onion, celery,
bell pepper & carrots; toss. Mix
remaining ingredients & gently 
stir mixture into pasta mixture. 
Chill at least 1 hour before serving
to develop flavors.

(recipe: Sandy-Marys REcipe Exchange)
--------------------
Chicken in Foil (grill)

1 small green bell pepper, chopped
1/2 small red bell pepper, chopped
10 fresh mushrooms, chopped
4 chicken breasts, halved
1 (8 oz) can pineapple slices
1 tsp. butter or margarine
garlic powder, salt & pepper to taste
4 16-inch squares aluminum foil
---

Divide peppers & mushrooms into four
equal parts. Coat small area in center
of each foil square with butter or
margarine. Place one portion peppers &
mushrooms on greased area of foil, top
with a chicken breast half and pineapple
slice. Season with garlic powder, salt &
pepper. Fold foil securely - check for
leaks. Place on coals for 10-15 minutes
per side. Makes 4 servings.

(recipe: Sandy-Marys Recipe Exchange)
--------------------
Garlic Butter
 
 
Blend any leftover peeled
garlic cloves with 1 C. softened
butter in blender until smooth.
Use rubber spatula to transfer
to airtight container. Refrigerate
up to 2 weeks. Use to cook
scrambled eggs or as a topping
for your favorite cooked meat 
or sauteed vegetables

(tip:  Kraft Foods)
-------------------
Cinnamon Cake
 
 
3 C. flour
3 C. sugar
1 C. oil
3 tsp. baking powder
4 large eggs
1/4 C. pineapple juice
1/2 tsp. vanilla

Filling: 
3-4 large apples, peeled
& grated
4 tsp. cinnamon
1/2 C. sugar
---

Preheat oven 350 degrees F.
Grease tube pan. In large
bowl, whisk together flour,
sugar & baking powder. Make
a well: add oil, eggs, pineapple
juice & vanilla; mix well. Grate
apples in another bowl, blend
with cinnamon & sugar. Pour
half of batter, then half of
filling into tube pan. Repeat
with another layer batter & filling.
Bake 1 hour 20 minutes. Let cool.

(comment from poster: "Really
yummy & moist!")

(recipe: Peg-Marys Recipe
Exchange)
=============================
After two days of yarn work my wrists are a
bit sore, but got a good amount done on the 
apricot baby blanket, a few crocheted squares
for the pink & white baby blanket and finished 
up another chemo cap. Delivered more caps to the
cancer center yesterday (working on cap #76 now).
Yesterday was my 3 month check up and the oncologist
said I'm doing very well (I thought so). Next up
on the cancer 'thing' is a double side mammogram around
the end of July, then check up with Radiologist about a
week after, just to make sure I'm still 'clean and cancer-
free'. Only complaint I have about it all is: I'm gaining
weight. Not just a little - it's like almost 20 lb.s now!
That's not cool! My friend who had cancer a year before me
has put on around 30 lb. since she started the Arimidex (it's
a side effect of the drug). Yes, I know that the other 'side' 
of that is I should rejoice that I'm ALIVE, and I do - but 
sure don't want to be almost the weight I was about 3 years
ago (and, for those of you who might remember, that's some-
where over 200 lb!) It's quickly getting close - ugh! The
hard part is: I'm TRYING to eat less and healthier, it just
doesn't seem to matter. The doctor said: "Is your appetite
increasing?" HECK NO! Oh, well . . . enough of my griping.

I have to get off here, the special needs group's bi-monthly
newsletter is due out this week and I haven't even started it
yet! It's about a good day's worth of work to get it all
comped up, printed, folded and mailed so I'd better get
going!

Enjoy your day!

Hugs;

Pammie
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