Finally Done & Shades of the Past

Today, after returning to the last Detroit Veteran’s Baby Shower afghan and working on it, on & off for the better part of this day – it is DONE! At the last minute I decided to change out my previous idea of the border, opting to use the four colors in a double and single crocheted border – took WAY longer than I thought it would (but it’s now DONE!!! YAY!). The flower in the center is a pattern I found on Pinterest (that site I’ve been telling you to go check out!); it’s crocheted directly onto the square (took me a bit to figure out just how to hold the square while crocheting it, but I finally got it. Here’s the finished product:

Since the photo of the entire afghan doesn’t really show the colors well, I’ll explain: they are light yellow, bright yellow, mint green and white (the white sort of looks pink in the photo). The colors came through fine in the close-up of the flower. Since ‘some’ of you ask to see more chemo caps – here are the most recent six to be delivered Monday: (that brings the total up to 81 delivered to the cancer center)

As to the other part of my blog title for today, that would bring us around to the BIG event of our local area this time of year:  the Detroit-Area Dream Cruise.  The Dream Cruise has been around for many years and takes place every summer. (Technically, it’s only over a 3-day weekend, but you’d be hard-pressed to find many who really adhere to that). Let me explain: for those who live in the area it’s a three-day event all over the place – people owning antique cars & trucks drive up and down all the area roads (mainly the Woodward Avenue strip) and show off their cars. They park them along side the roads, restaurants, etc. (in designated areas) with the hoods up and sometimes signs telling you all about that particular make & model of vehicle. It’s a HUGE event and, since we live on a main road, you can hear them going by all day & night. We don’t even need to go downtown to see the cars & trucks – they all pass by our house! Saw a sweet Shelby today and a red & black Chevelle. That particular car is of interest to me, as I used to drag race, around 1972 (on tracks) a 1970 Black with white racing stripe Chevelle 450/454 Super Sport. Loved that car – it was really fast and had lots of muscle. Of course, being a grandma and ‘a wee bit older’, that’s not what I’m ‘into’ these days, but I still like seeing the Chevelles – the body style SAID muscle car! If you’re a old car or truck affcianado, Detroit, Michigan (and surrounding suburbs) is the place to be towards the end of August every year. (for more information, Google: Detroit Michigan “Dream Cruise”).

Recipes? Yep, still have lots, but I’m beginning to see some cooler-weather recipes coming in. It’s been a bit chilly here in the mornings – it was something like 55 degrees F when I got up at 7:10 a.m.  (now it’s heated up to 73). It won’t be long before Fall will officially be upon us – and I dread that – I’m a SPRING & early Summer person!  (anyway- I digress . . . back to the recipes!)


Upside-Down Hot Fudge Sundae Pie

2/3 C. butter or margarine
1/3 C. dry cocoa
2 eggs
1/4 C. milk
1 tsp. vanilla
1 C. packed light brown sugar
1/2 C. granulated sugar
1 T. flour
1/8 tsp. salt
1 unbaked 9-inch pie crust
2 bananas, peeled & thinly sliced
ice cream – any flavor
whipped topping

Preheat oven 350 degrees F.
Melt butter in medium saucepan over
low heat. Add cocoa; stir until smooth. Remove
from heat; stir together eggs, milk & vanilla.
Add egg mixture to cocoa mixture, stir with whisk

until smooth & slightly thickened. Add brown sugar,
granulated sugar, flour & salt to cocoa mixture. Stir
with whisk until smooth. Pour mixture into unbaked
pie crust. Bake 30-35 minutes until edges are set

(center will be soft). Cool about 2 hours. Just before
serving, garnish each serving with banana slices, ice
cream & whipped topping. Makes 8 servings.

(recipe: Hershey website-Marys Recipe Exchange)

Honey-Mustard Pork Chops

1/4 C. money
2 T. prepared yellow mustard
1 T. butter
1 1/2 lb. center-cut boneless pork chops,
1/2 inch thick
garlic powder, to taste

Mix honey & mustard together in bowl until
completely mixed. Heat butter in skillet over
medium-high heat; lay chops in hot butter. Sprinkle
with half garlic powder, cook until browned, about
3 minutes. Turn chops, sprinkle with remaining
garlic powder & fry for 3 more minutes. Brush
honey-mustard sauce over chops, turn & cook
5 minutes more. Turn once more & brush with sauce.
Cook until chops are no longer pink inside &
thermometer inserted into thickest part of chops
reads 165 degrees F, about 5 more minutes.


Baked Green Tomatoes

6 medium green tomatoes

2 t. shortening, melted
1/4 C. seasoned bread crumbs
dash salt & pepper

Preheat oven 375 degrees F.
Wash & remove stems & end of
tomatoes. Place in greased 9 x 9
baking dish. Brush with melted
shortening, salt & pepper. Add
enough hot water to cover bottom
of baking dish. Sprinkle tops with
bread crumbs. Bake 20-30 minutes,
until tender.

(recipe: RDJ 07/06/12)

Taco Pasta

1 lb. ground beef or turkey
8-12 oz. medium pasta shells or other small
dry pasta shapes
1 small onion, chopped (about 1 C.)
1 clove garlic, minced
1 (14 oz) can diced tomatoes with mild
green chilies, drained
1 (4 T.) packet taco seasoning mix
3 oz cream cheese, softened
1/2 C. sour cream
1/4 C. chopped cilantro
salt & pepper

Bring large pot of water to boil; cook
pasta accordg to pkg. directions. Drain,
reserving 1/2 C. pasta water; set
aside. In large skillet cook ground
meat over medium-high heat until no
longer pink. Just before meat is
cooked through, add onion, mix in
garlic & cook until fragrant, about
30 seconds. Add in diced tomatoes &
taco seasoning; let simmer over
medium heat 3-5 minutes. Stir in
cooked pasta, cream cheese, sour
cream & reserved pasta water.
Continue stirring until cream cheese
is melted & sauce is well blended.
Season with salt & pepper; simmer
over medium-low heat 3-5 minutes
to reduce sauce a bit.

(recipe: Sandy-Marys Recipe Exchange)

Pan-Roasted Corn

1 T. vegetable oil
1 (16 oz) pkg frozen whole kernel corn
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large nonstick skillet over
medium-high heat. Add corn; cook
10-12 minutes or until corn starts
to brown, stirring occasionally.
Stir in chili powder, salt & pepper.
Serves 4

(recipe: readyseteat)

Peach Crisp for Two

1 (15 oz) can sliced peaches in juice,
drained, chopped
1/8 tsp. ground cinnamon
1/4 C. granola without fruit
1 T. firmly packed light brown sugar
1 T. margarine, melted
Cool Whip

Spray insides of 2 medium micro-
waveable coffee mugs with nonstick
spray; set aside. Combine peaches &
cinnamon in small bowl, divide
evenly between mugs. In same bowl,
stir together granola, brown sugar &
margarine; spoon evenly over peaches
in mugs. Microwave mugs on High 4-5
minutes or until hot & bubbly. Top
each with Cool Whip before serving.
Serves 2

(recipe: readyseteat)

Carrots with Peanut Sauce

2 C. fresh baby carrots
1 C. water
1/3 C. teriyaki stir fry sauce-
marinade (La Choy)
1 T. crunchy peanut butter
1/8 tsp. salt

Place carrots & water in medium
saucepan. Cover; bring to boil
over medium heat. Cook 10 minutes
or until tender; drain. Add stir fry
sauce, peanut butter & salt to
carrots; stir until coated.
Serves 4 (1/2 C. each)

(recipe: readyseteat)

Chicken Mushroom Packets
(grill or oven)

3 whole (or split) chicken breasts
salt & pepper, to taste
3 potatoes, cut into 1/2 in. slices
4 carrots, cut 1/2 in slices
1/2 lb. mushrooms, thinly sliced
6 T. butter
6 T. cream of chicken soup

Place each breast on large piece of

heavy duty alum. foil. Sprinkle with
salt & pepper. Divide potatoes, carrots
& mushrooms equally among foil
packets. Salt & pepper vegetables in
each packet; dot each bundle with
1 T. butter, put 2 T. cream of chic. soup
on each bundle; seal foil tightly. Grill
on medium low fire 1 hour. Unwrap
bundles, place on serving plates.
Serves 4-6

May be cooked in 350 degree F. oven
1 hour.

(recipe: Peg – Marys Recipe Exchange)

Gooey Chicken Burritos

3 large chicken breasts
1 (12 oz) jar salsa (red or green)
1 can cream of chicken soup
1 can Ro*tel tomatoes
1 C. grated cheese (your choice)
1 onion, chopped
sliced black olives (optional)
2 t. tapioca
flour tortillas
shredded Cheddar cheese
sour cream

Cut chicken into strips. Combine salsa,
chic. soup, Ro*tel tomatoes, 1 C.
grated cheese, onion, black olives &
tapioca in crockpot. Cook on High
3-4 hours. Spoon onto warmed
tortillas, top with shredded Cheddar
cheese – microwave to melt cheese,
if desired. Serve with salsa & sour
cream, for toppings, if desired.

(recipe: Rhonda G – Marys Recipe

Orange Creamsicle Fruit Dip

1 (8 oz) pkg cream cheese, softened
1 (7-8 oz) jar marshmallow creme
1/4 C. fresh orange juice
2 tsp. orange zest
1/4 tsp. vanilla
fresh fruit for dipping: strawberries,
bananas, grapes, melons, pineapple,

Beat cream cheese & marshmallow
creme together. Add rest of ingredients;
chill until serving.

(recipe: 6 Sisters Stuff site)

Peaches ‘n Cream Pie

1 pie shell, unbaked
5-6 ripe peaches, peeled & halved**
1 C. light cream***
1 tsp. almond extract
2 eggs, lightly beaten
1/3 C. sugar, divided
2 T. butter

Preheat oven 350 degrees F.
* poster used a frozen pie shell, let it
come to room temp.
** poster used large can peach halves
in light syrup
*** poster used 1/2 C. regular milk &
1/2 C. canned milk
Arrange peaches, pitted side up,
in UNbaked shell. Combine cream,
extract, eggs & 1/4 C. sugar in
bowl; beat until well blended. Pour
mixture around peaches in shell.
Dot each peach with butter &
sprinkle with remaining sugar.
Bake 1 hour (check to make sure
not burned). Remove and cool
on rack.


In going over the recipes, you might notice that a few are familiar, perhaps on an earlier blog entry. I ‘thought’ I’d transferred all of my blog recipes to one file, but later discovered I still had two. I carefully went over each recipe, trying to make sure there was only ONE of each – but I still can’t be sure of that, so you ‘might’ see one you’ve seen posted here before – sorry . . . apologies (I’m not perfect! SURPRISE! hehehe . . . . couldn’t resist!)

Husband is out mowing the front lawn now after a little ‘assist’ from me – it seems the back tire on the riding mower was flat, so it took a bit of doing but it’s good now. (I know nothing about electric riding lawn mowers – I’m just good for helping wedge a cinderblock under the mid-portion so he can take the tire off & look it over. More air added, he’s now happily doing ‘his thing’ – riding into the sunset peacefully  (not sure what he’s thinking when he’s mowing – if it were me, I’d be rocking to some music with headphones!) Speaking of that, got out a few CD’s of old albums today to crochet to: CHICAGO! (one of my ALL-TIME favorite groups! – used to drive my husband NUTS with those when we were first married; I’d put on a stack of about 5 ‘albums’/vinyl records – FULL BLAST, and clean house! Wonder why he was never a CHICAGO fan? Also listened to Jim Croce and Dan Fogelberg; just because I knit & crochet and am a grandma doesn’t mean I still can’t ROCK when I want to! All hail the 60’s! (Years AND AGE!!!)

Anyway, before I get too crazy and you decide you really DON’T like reading my blog, I’ll close. Hope you have/had a great day – enjoy this summer weather (if that’s the season you’re in now) . . . OR, if you’re like my newly found friend in England (yes, Chrissie, that’s YOU), you’re anxiously awaiting Summer!

Whatever season – ENJOY WHAT YA GOT!

Big hugs;



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One CommentLeave a comment

  1. Never fear you won’t lose your readers because of your musical tastes because we all have a bit of the oldies in our blood. The afghan is lovely as they always are. On that musical subject as soon as Jay leaves the house I pull out CDs and played them kinda loud. Right now I started in the (alphabetically filed) racks playing four in a row so I’m getting quite a mix of sounds.

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