It Ain’t Like the “Old Days”!

I don’t know about you, but sometimes I like to go to EBay and look around at things for sale. Today I was feeling in a ‘yarny’ mood, so I typed in YARN in the subject and the proceeded to ‘look around’. Amazing! It’s probably been about 3-6 months since I’ve done this but BABY – IT SURE HAS CHANGED! For starters, there’s a HUGE bunch of yarns sold FROM CHINA! I’ve never seen that before. (Their prices are good, but I’m not about to support a foreign country with my yarn buying – I’ll keep it in the USA, thank you!) Then there’s the ‘miscellaneous’ items listed under ‘yarn’ which sort of had me stymied – things like thong underwear with a ‘yarn fringe’ – who wears this stuff??? Oh, then there’s the Ladder/Trellis ribbon yarn – I have a pattern for a crocheted necklace which I posted here a few years back. Let’s just say – that’s when JoAnn Fabrics & Michaels still sold this stuff (now, you have to go to a particular site to order it). I remember paying something like $5 a ball for it back then – now it’s selling anywhere from $15+ for one ball! Amazing!

Let’s just say, I was certainly given an EYE-OPENING experience today!  My ordered-through-the-company One LB. ball of  peach yarn arrived Saturday, so now I’m working on both the peach & the lime green/white baby afghans. (Have two of the green strips done now and there’s enough yarn to make one more strip, so the finished product will be 3 lime/2 white strips).

On the knitting/yarn scene, I’ve been organizing (FINALLY) all my various stitch patterns. (I have the ones I use the most filed on 3 x 5 index cards but most don’t have a photo to give me an idea what they look like. (These are also patterns I had posted on my previous charity site: The Ghana Project –

they are still up there for anyone looking for knitting patterns: (click on Patterns-Knit Squares at the top of the page under the title)

I received a very nice email from a lady who happened upon my site; she was glad for the variety of patterns. I’m just happy they can still help people who love to knit. I have the photos & knit patterns on that site but (for me) now I also have a photo glued to each of my index cards along with the patterns so that I don’t have to ‘wonder’ when I’m perusing patterns just exactly what that particular pattern looks like. Also ended up ‘test knitting’ 5 patterns I’d jotted down on slips of paper. (Sometimes if I’m at the library looking through knitting books, I’ll stumble upon a pattern that looks easy so instead of checking out the whole book, I’ll just jot down the pattern. That works . . . to some degree, unless you’re like me and leave those little slips of paper and then, much later, wonder what they look like knit up!) Of the five, I threw three away – they were either: (a) too difficult for my needs (b) missing part of the pattern ie: the total stitches cast on or (c) I really didn’t like them when knitting the sample. Two made it to my ‘hit parade’, so I’ve added them to the pile. If I had to guess, I’d say there’s probably around 30 or so knit patterns now on the index cards, and probably around 25 on my Ghana site.  When starting a baby blanket or scarf, I like to go to those patterns as ‘old stand-bys’ – for me, a pattern has to be easy to follow and, the fewer pattern rows, the better. One of the patterns I kept was only ONE ROW – just a continuation, over & over, of the same stitches. It makes a nice pattern for a scarf – sort of an open weave design.

How’s your weather? (should I insert the old comment most people use?) “Hot enough for ya???” It’s been in the high 80’s, low 90’s lately WITH NO RAIN. It’s been in the papers, and I’m sure, on the news that this year’s corn crop is almost a  failure due to the lack of rain. We’re supposed to get a thunderstorm sometime today (it’s already 6:25 p.m. and it doesn’t look like it’s in the offing – looked like it earlier, but not now). I feel sorry for people who have gardens or grow flowers; it’s definitely going to effect the Fruit/Vegetable stand people – I feel for those who rely on that to suppliment their incomes.

Lots more summer-type recipes for ya:


Banana Sour Cream Bread

1/4 C. white sugar
1 tsp. ground cinnamon
3/4 C. butter
3 C. white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) cntr sour cream
2 tsp. vanilla
2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp baking soda
4 1/2 C. flour
1 C. chopped walnuts (optional)

Preheat oven 300 degrees F.
Grease four 7 x 3 loaf pans.
In a small bowl, stir together 1/4
C. white sugar & 1 tsp. cinnamon.
Dust pans lightly with above
mixture. In a large bowl, cream
butter & 3 C. sugar. Mix in eggs,
mashed bananas, sour cream,
vanilla & 2 tsp. cinnamon. Mix
in salt, baking soda & flour;
stir in nuts. Divide into prepared
pans. Bake 1 hour or until a
toothpick inserted into center
comes out clean.
Makes four  7 x 3 inch loaves.

(recipe: DDJ 07/13/12)

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 into a clean
one-quart jar. Combine remaining
ingredients, except dill, in a saucepan
& bring to boil. Reduce heat; simmer
3-5 minutes. Pour hot mixture over
eggs, add dill & cover tightly.
Refrigerate for at least 2 days before
serving. Will keep about 2 weeks in
refrigerator. Makes 1 dozen pickled eggs.

(recipe: RDJ 07/13/12)

Baked Potato Supreme Casserole

8 medium potatoes (about 2 1/2-3 lb),
peeled, cut into 1 inch chunks
1 C. evaporated milk
1/2 C. sour cream
1 tsp. salt
1/2 tsp. ground black pepper
2 C. (8 oz pkg) shredded Cheddar
cheese, divided
6 slices bacon, cooked & crumbled,
sliced green onions

Place potatoes in large saucepan, cover
with water; bring to boil. Cook over
medium-high heat 15-20 minutes or
until tender; drain.

Preheat oven 350 degrees F.

Grease a 2 1/2 – 3 qt. casserole dish.
Place potatoes, evaporated milk, sour
cream, salt & pepper in saucepan. Beat
with elec mixer until smooth. Stir in
1 1/2 C. cheese & half of bacon. Spoon
mixture into prepared casserole dish.
Bake 20-25 minutes or until heated
through. Top with remaining 1/2 C.
cheese, remaining bacon & green
onions. Bake an additional 3  minutes
or until cheese is melted.

NOTE: Can be assembled ahead of
time & refrigerated. Cover with
foil, bake 350 degrees F. 40-45
minutes or until heated. Uncover;
top with cheese, bacon & green
onions; bake an additional 3
minutes or until cheese is
(recipe: Rhonda G-Marys Recipe

BBQ Chicken ‘n Pineapple Pizza

 1 thin pizza crust (like Boboli)
1 C. grated mozzarella cheese
1/2 C. grated Cheddar cheese
2 chicken breasts, cooked & shredded
1/2 C. BBQ sauce plus more for brushing
on crust
1/4 C. ranch dressing
1 can crushed pineapple
1/3 C. fresh parsley

Preheat oven 375 degrees F.
Toss cooked, shredded chicken breasts
with BBQ sauce; set aside. Brush
pizza crust with a thin layer of BBQ
sauce, then spread on ranch dressing.
Top with Cheddar & mozzarella cheeses.
Add chicken & pineapple to top. Bake
15 minutes, or until all cheeses are
melted & crust is golden brown. Top
with chopped parsley.

(recipe: Sandy-Marys Recipe Exchange)
Pretzel Salad

2 C. coarsely crushed pretzels
(about 3 C.)
3 T. sugar
1 (9 oz) tub Cool Whip

1 (6 oz) box strawberry Jell-O
2 (10 oz, ea) boxes frozen strawberries,
or 1 (24 oz) container
3/4 C. melted margarine
6 oz. cream cheese, softened
3/4 C. sugar
2 C. boiling water

Preheat oven 350 degrees F.
Stir together pretzels, margarine &
3 T. sugar. Press into 9 X 13 pan.
Bake 15 minutes; cool.
Combine cream cheese & 3/4 C.
sugar; mix well. Fold in Cool
Whip; spread over cooled crust;
chill. Dissolve Jell-O in boiling
water, stir in frozen berries until
thawed & separated. Chill until
thick & almost set. Pour over
cream cheese layer; chill until
firm, about 2 hours.

(recipe: DDJ 07/13/12)

Spinach Puff Pastry Chicken

8 boneless chicken breast halves
salt & pepper, to taste
1 (10 oz) pkg frozen chopped spinach,
thawed & well drained
2 T. olive oil
4 oz. cream cheese, softened
1 C. shredded mozzarella cheese
1/2 C. crumbled feta cheese
1/2 C. shredded sharp Cheddar cheese
1 egg yolk, beaten
1 T. flour
1 pkg. Pepperidge Farm puff pastry
1 egg, beaten with 1 T. water (to
make egg wash)

Preheat oven 350 degrees F.
Flatten chicken breasts with the flat
side of a mallet. Season breasts with
salt & pepper; set aside. In large skillet on
medium-high heat, add chopped onion
and drained, thawed spinach; saute until
onion is limp. Remove from heat. Stir in
cream cheese until blended; stir in
remaining cheeses, egg yolk & flour.
Place about 1/4 C. spinach mixture on
each chicken breast half. Roll up
chicken folding long sides in first.
No need for toothpicks to hold it
together. Roll out puff pastry sheet
on well-floured board. Cut a square
of puff pastry, folding pastry
over breast & brushing with water to
seal edges. Continue until all chicken
breasts are wrapped. Brush each chicken
bundle with egg wash. Place bundles on
non-stick cookie sheet, folded sides
down and bake 30-35 minutes until
pastry is golden. Serves 8.
(recipe: joann – RDJ – 06-22-12)

 Skillet Vegetable Lasagna

3 T. oil

1 eggplant, peeled & coarsely


1 zucchini, sliced

1 yellow squash, sliced

3 cloves garlic, minced

1 C. ricotta cheese

3 T. grated Parmesan cheese

1 1/2 C. spaghetti sauce,


1 1/2 C. shredded mozzarella


Heat oil in large skillet over

medium-high heat. Add eggplant,

zucchini & yellow squash; cook

10 minutes, stirring frequently.

Stir in garlic, cook on medium

heat 5-8 minutes or until

vegetables are tender. Remove

vegetables from skillet; set

aside. Mix ricotta & Parmesan.

Spread 1 C. spaghetti sauce on

bottom of skillet; top with

small spoonfuls of ricotta

mixture; cooked vegetables,

remaining sauce & mozzarella –

cover. Cook on medium-low heat

20 minutes or until heated

through. Remove from heat,

let stand 5 minutes before

serving. Serves 6

(recipe: Kraft foods)


Antipasto Salad

8 oz. dry bow-tie pasta, uncooked
1 (14.5 oz) can Hunts Fire
Roasted diced tomatoes with garlic,
1/4 C. Italian dressing
2 C. small fresh cauliflower
1/2 C. chopped green bell pepper
30 slices pepperoni, cut into 
quarters (about 1/2 Cup)
3/4 C. cubed mozzarella cheese
Cook pasta accordg to pkg. directions;
drain & rinse under cold water until cool.
Stir together drained tomatoes & dressing
in large bowl. Add pasta & remaining
ingredients; toss to combine. Serve
immediately or refrigerate until cold.
Serves 6 (1 1/3 C. each)

(recipe: readyseteat)
Tomato Bread Salad

1 (28 oz) can diced tomatoes,
1/2 C. diced mozzarella cheese
1/2 C. lightly packed chopped
fresh basil leaves
6 slices fully-cooked bacon,
heated & crumbled
1 1/2 C. large garlic seasoned
1/4 C. balsamic vinaigrette
Place drained tomatoes in shallow
serving bowl; sprinkle with cheese,
basil & bacon. Top with croutons;
drizzle with vinaigrette. Serve
immediately. Serves 6 (3/4 C. ea)

(recipe: readyseteat)


Blueberry Buckle

3/4 C. sugar
1/4 C. butter
1 egg
1/2 C. milk
2 C. flour
1/2 tsp. salt
2 tsp. baking powder
2 C. fresh or canned blueberries,


1/2 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/4 C. butter, softened
Preheat oven 375 degrees F.
Mix together sugar, butter &
egg; add milk. Stir in flour,
salt & baking powder. Add
blueberries & mix well. Pour
mixture into greased & floured
8 x 10 baking pan. Bake 45-50
Combine topping ingredients;
sprinkle on top of baked cake.
Return to oven for a few
minutes to crisp up.

(recipe: Linda N - Marys
Recipe Exchange)
That's all for now - hope you've had a
very nice Sunday - stay cool and remember
to SMILE!!


Published in: on July 15, 2012 at 6:02 pm  Comments (2)  

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2 CommentsLeave a comment

  1. Still trying to reach you!

    • Sorry, dear friend! Hoping Les will ‘figure it out’ soon; I miss seeing your comments! BIG HUGS!!!

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