Slow Saturday – So Far

Since this has been a rather busy/mixed up/constantly rushing to or from somewhere kind of week, I decided that today would be just the opposite. After reading my dear friend Mary’s (Momma) blog about getting Christmas decorations up, I decided that although I don’t really have any decorations ‘up’ yet, I wasn’t about to start today. Yes, that’s a ‘cop-out’, but I’ve decided that I really need a rest of sorts, so I’m taking it! I love the Christmas spirit, but dread dragging out all the decorations and putting them up. Yes, I have my guys to help, but when it comes to this they sort of ‘volunteer’ and then disappear. Although it’s almost been a year since the end of my radiation treatments, they still are ‘around’ to haunt me in the form of lack of energy and fatigue. I guess, of all of the side effects that go along with the cancer treatments,  the one I really rail against is the fatigue – it robs me of all enthusiasm and leaves me just feeling defeated. When I DO fight against it, I find myself totally wiped later that day or all of the next day. Yes, I’m TRYING to learn to relax more, but it just makes me feel like I’m 90 years old most of the time. Sorry for the ‘bummer report’, I’ll try to improve that here soon! I DID learn that Ibuprophen helps some with the muscle aches, so have added that to the ‘helpers.’  Still have decorations to put up, cookies & breads to bake and a few presents to purchase (don’t really have a clue for my husband other than one item). I’ve gotten so ‘bad’ this year that I don’t even have a LIST of things I’ve purchased! For me, that’s very unusual. In fact, I ended up purchasing two presents for the same person – will have to amend that one and ‘gift’ one of them to another person – goofy, eh? Just gotta get myself in ‘gear’.

It’s a grey, wet day here, temperature is at 50! Imagine that – the beginning of December and it’s still sort of warm! I don’t mind that AT ALL – you can walk, drive, shop, etc. in wet and not worry about getting stuck or sliding off the road because of the ‘end result’ of WET turning into SNOW or ICE. Yes, WET is good!

Almost done with the white potato chip scarf (not exactly sure why it’s named that except it sort of curls like potato chips do) – think I’ll stop here, finish it, then photo it and the other three ‘net’ scarves.


Potato chip scarf crocheted using 1 1/2 skeins of Caron “Simply Soft Party” yarn, color: Snow Sparkle.


Three scarves knit using Red Heart Boutique Sashay net/yarn. Each scarf is done with ONE skein of yarn.


Crab & Cauliflower Chowder

6 oz. fresh or frozen crabmeat OR
one 6 oz. can crabmeat, drained, flaked &
cartilage removed
2 1/2 C. small cauliflower florets
1/4 C. margarine or butter
1/4 C. flour
1/4 tsp. white pepper
2 C. chicken or vegetable broth
2 C. milk
1 (3 oz) pkg cream cheese with chives,
softened & cut up
1/4 C. dry white wine (or water)
2 T. snipped fresh parsley

Thaw crabmeat (if frozen). In large saucepan,
cook cauliflower in margarine 5-6 minutes or
just until crisp-tender. Stir in flour & pepper;
add chicken broth & milk all at once. Cook &
stir until thickened & bubbly, 1 minute more.
Gradually stir about 1 C. hot milk mixture
into softened cream cheese; return to
saucepan. Cook & stir over low heat until
cream cheese melts. Stir in crabmeat &
wine; heat through. Sprinkle each serving
with parsley. Makes 3 main dish servings
or 6 appetizer servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Turkey Barley Soup

1 T. olive oil
1 onion, diced
3 garlic cloves, minced
1 large celery rib, chopped

8 C. chicken or turkey stock
3/4 C. barley
1 C. peas
1 C. corn
1 C. other mixes vegetables
2-3 carrots, cut into small pieces
1 C. chopped cooked turkey (or chicken)

In large stockpot heat olive oil over medium
heat. Add onion, garlic & celery; saute until
softened, about 5 minutes. Add stock & barley,
simmer 20 minutes. Add remaining ingredients
simmer 20 minutes or more or until veggies
& barley are soft.

(recipe: Rhonda G-Marys-Recipe Exchange)

Buttermilk Dream Pie

1 C. butter, melted
6 eggs, beaten
2 T. cornstarch
2 C. sugar
1 tsp. salt
1 C. buttermilk*
1 tsp. vanilla
2 (9 inch) deep-dish unbaked pie shells

Preheat oven 350 degrees F.
Add butter to eggs; combine dry
ingredients, buttermilk & vanilla.
Pour into pie shells evenly. Bake
50-60 minutes.

NOTE: if you have a pie shield, place it on

top of crust about 35 minutes into
baking. If you don’t, you can cover the crust
with foil to keep it from burning.


Festive Cranberry Cheese Spread

1 (16 oz) can whole-berry cranberry sauce
1 (4 oz) can diced green chiles
2 T. sliced green onion
1 t. fresh lime juice
1/2 tsp. garlic salt
1/2 tsp. cayenne pepper
1/2 tsp. chili powder
1 (8 oz) pkg. cream cheese, softened
crackers, for serving

In medium bowl, combine cranberry sauce,
chiles, green onion, lime juice, garlic salt,
cayenne & chili powder; mix until well blended.
To serve, place cream cheese on serving dish.
Spoon 1 C. cranberry mixture over cheese.
Serve with crackers. Makes 24 servings.

(recipe: Rhonda G-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 (1/2 C. each)

(recipe: readyseteat)

Turkey-Berry Stuffing Balls

1 lb. ground turkey
1 celery rib, finely chopped
1/4 C. finely chopped onion
2 eggs, beaten
1  1/4 C. chicken broth
4 C. seasoned stuffing croutons
3/4 C. fresh or frozen cranberries, halved

Preheat oven 325 degrees F.
In large skillet, cook turkey, celery & onion
over medium heat until meat is no longer
pink; drain. In large bowl, combine eggs, broth
& stuffing; let stand 5 minutes. Stir in turkey
mixture & cranberries.
Shape into 12 balls; place in a greased 11 X 7
X 2 inch baking dish. Bake, uncovered, 35-40
minutes or until heated through. Makes
12 balls.

(recipe: Sandy-Marys Recipe Exchange)


Thanksgiving Fall Pie

1 box yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks margarine, softened
1/2 C. chopped nuts
1 (21 oz) can peach pie filling
1 can whole cranberry sauce

Preheat oven 350 degrees F.
Combine dry cake mix, cinnamon & nutmeg.
Cut in margarine until crumbly; stir in nuts,
set aside. Combine pie filling & cranberry
sauce in ungreased 9 X 13 pan; mix well.
Sprinkle crumb mixture over fruit. Bake 45-50
minutes. Serve with Cool Whip or ice cream.

(recipe: Sandy-Marys Recipe Exchange)

Cheddar & Mushroom Breakfast Squares

2 tsp. butter
2 C. sliced white button mushrooms
1/2 C. sliced green onion, including tops
6 slices country-style bread, cubed &
2 C. shredded sharp Cheddar cheese, divided
2 C. milk
8 eggs
1 tsp. red or green hot pepper sauce
1/4 tsp. salt (optional)

Preheat oven 350 degrees F.
Spray 8 x 8 baking pan with nonstick spray;
set aside. In medium skillet over medium heat,
melt butter & add mushrooms. Cook 5 minutes
or until softened & brown at edges; set aside.
Place 1/2 of bread crumbs in prepared baking
dish. Scatter 1/2 of mushroom mixture and

1/2 of cheese over bread cubes. Layer remaining
bread cubes & mushroom mixture; set aside.
In large bowl, beat milk, eggs, pepper sauce & salt
until well blended. Pour milk mixture over bread
cubes; top with remaining cheese. Bake, covered,
45 minutes. Remove foil; bake an additional
15 minutes or until top is puffed up and cheese
is browned at edges. Let cool 5 minutes; cut into

NOTE: Can be prepared ahead of time, cover dish
with foil & refrigerate 8-10 hours before baking.

(recipe: Spartan stores)

Caramelized Onion & Mushroom
Mashed Potatoes

1 1/2 lb. potatoes, cut into 1 inch
4 T. margarine, divided
8 oz. sliced mushrooms
1 large onion, sliced
1/2 tsp. chopped fresh rosemary
OR 1/4 tsp. dried rosemary (optional)
1/2 C. milk
1/8 tsp. ground black pepper

Cover potatoes with water in 3
quart sauce pot. Bring to boil over
high heat. Reduce heat to medium;
cook until potatoes are very tender,
about 10 minutes; drain. Melt 2
T. margarine in 12-inch nonstick
skillet over medium-high heat; cook
mushrooms, onion & rosemary, stirring
frequently, until dark golden brown,
about 10 minutes. Remove from heat,
stir in milk. Drain potatoes & return
to sauce pot. Add remaining 2 T.
margarine; mash. Stir in mushroom
mixture & season with pepper.
Serves 6

(recipe: Unilever)

Almond-Oatmeal Crispies

1/2 C. butter or margarine, softened
1 (7 or 8 oz) pkg. almond paste (NOT marzipan)*
1 egg
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal
cookie mix
1 T. water
24 unblanched whole almonds

1/2 C. powdered sugar
1/4 tsp. almond extract
1 T. water

Preheat oven 375 degrees F.
In large bowl, beat butter & almond paste with
elec. mixer on medium speed until well blended.
Beat in egg until well blended. Stir in cookie
mix & 1 T. water until soft dough forms. Using
a (2 T. size) cookie scoop, drop dough by level
scoopfuls 2 inches apart on ungreased cookie sheets.

Press 1 almond in center of each cookie.
Bake 12-14 minutes or until edges are light
golden brown. Cool 1 minute; remove from
cookie sheets to cooling rack. Cool completely,
about 15 minutes. In small bowl, mix icing
ingredients until smooth. Drizzle icing over
cookies. Makes 24 cookies.

*Almond paste comes in a tube or a can, you
can use either in this recipe.

(recipe: Rhonda G-Marys Recipe Exchange)

Chocolate Truffle Pie

10 oz. semi-sweet baking chocolate
1/2 C. whipping cream
4 eggs
1/2 C. sugar
1/4 C. flour
1 C. thawed Cool Whip

Preheat oven 325 degrees F.

Microwave chocolate & cream in microwaveable
bowl on High 2 minutes or until chocolate is
almost melted; stir until completely melted, cool.
Whisk in eggs, sugar & flour; pour into 9 inch pie
plate sprayed with nonstick spray. Bake 35 minutes
or until edge of pie is puffed but center is still
slightly soft; cool. Serve topped with Cool Whip
Makes 10 servings.

TIP: Pie can be made ahead & frozen up to
1 week; thaw in refrigerator before serving.

(recipe: Kraft Foods)

As you can see, there are several Fall-type recipes above, they sounded good and I thought you might be able to still use them for the holidays. Hard to believe that very soon we’ll have to start shopping for the Christmas dinner foods! Wow, time is flying FAST!  How are YOU doing on your preparations? Are you a card-sender, or (like me) did you finally give up on that tradition? I like to GET cards but the postage is just getting too expensive to mail out 40-50 cards. We end up phoning our close friends, instead.

Guess I’d better get off here and go get productive!




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