Today is Thursday and I’m ‘supposed’ to be sitting my grandson, but so far (1 1/2 hours later) he’s still not here. I asked my husband if I should call about it and he said: “NO”, so we’ll just wait this one out. Last time he didn’t come (Tuesday) he had a field trip, so perhaps that’s what’s going on today; either way, I have had a FREE day so far! That was a GOOD thing because it gave me time to make up a big, free-standing foam board with photos & details of my knit group, to be displayed at the upcoming “Log Cabin Days” this Sat/Sunday. I’ve sort of been putting off making said sign so I finally said: “Gotta get it done!”, and did – YAY! I delivered 64 knit & crocheted dishcloths to the Historical Society yesterday for them to sell, that’s 4 more than we did last year.
Still working on the wedding shawl and decided to start another baby afghan for the Vet’s Hospital Baby Shower; only one problem, got the stitches cast on and started working Row 1, only to look at the pattern (this will be the third one I’ve done using this pattern) and discover I needed to knit 4 rows BEFORE starting the pattern row . . . rip it out, start again. Knitting along merrily on half of Row 3 of just knitting when it hits me: the pattern is done in groups of 10 stitches PLUS 6 stitches. To explain: however large you want to make it, you cast on 10 times how big you want it, then add 6 stitches to that. Say you wanted it 100 stitches, you would cast on 106 (goofy, but that’s just the way some patterns work). For some really crazy reason, that didn’t make sense to me so I ripped it all out . . . again! After thinking about it, I had the RIGHT amount of stitches the second time through . . . UGH! Oh well, ‘when’ I decide to pick it up again, am going with 126 stitches, at least I know that’s the right amount I did for the other 2 blankets . . . sigh.
2 (20 oz, ea) cans chunk pineapple, undrained
1 stick butter
1/2 C. flour
1/4 C. brown sugar
2 C. Bisquick
1 C. brown sugar
1 C. milk
Preheat oven 400 degrees F.
Place butter in medium saucepan; add juice from
pineapple, brown sugar & flour. Cook, over medium-
high heat until butter is melted, whisking with wire
whisk constantly until mixture is smooth & creamy.
Bring ingredients just to a boil, stirring constantly,
then remove from heat. Stir in pineapple chunks.
Spray a 9 X 13 pan with nonstick spray & pour in
filling. To mix topping: In medium bowl stir together
Bisquick & brown sugar; add milk & stir until smooth &
well combined. Pour over filling & bake 25-30 minutes
or until golden brown on top. Serve warm.
Cheesy Cauliflower Patties
1 head cauliflower
2 large eggs
1/2 C. Cheddar cheese, grated
1/2 C. panko bread crumbs
1/2 tsp. cayenne pepper ( to taste)
Cut cauliflower into florets & cook in boiling water
until tender about 10 minutes. Drain. Mash cauliflower
while still warm. Stir in cheese, eggs, panko, cayenne &
salt to taste. Coat bottom of a griddle or skillet with
olive oil over medium-high heat. Form cauliflower
mixture into patties about 3 inches across. Cook until
golden brown & set, about 3 minutes per side.Keep
each batch warm in the oven while you cook the rest.
Bacon Cheese Potatoes
1 lb. bacon, or more- (you can bake it first
in the oven or fry it done and brown then, dice
it and place in the crock pot)
2 medium onions, thinly sliced
4 medium potatoes thinly sliced
1/2 lb. cheddar cheese, thinly sliced (or shredded it fine)
salt and pepper
green onions (optional)
Line crockpot with foil, leaving enough to cover potatoes when
finished, this will help it, not to stick and to steam the
potatoes, also to keep them from getting mushy. Layer half each of the bacon,
onions and potatoes in the crockpot. Season to taste with salt and
pepper and dot with butter.Repeat layers of bacon, onions, potatoes
and cheese. Dot with butter. Cover with remaining foil.
Cover and cook on low for up to 6 hours (check it in about 4
hours, depending on your crock pot).
Add cheese for the last 20 – 30 minutes.
No-Bake Oatmeal Cookies
1/3 C. sugar
2 tsp. unsweetened cocoa
2 T. milk
2 T. crunchy peanut butter
1/4 tsp. vanilla
1/2 C. quick-cooking rolled oats
Line a dinner plate with waxed paper.
Stir together sugar, cocoa & milk in 4-C
glass measuring cup or medium microwaveable
bowl. Microwave on High 1-1 1/4 minutes, or
until boiling, stirring once. Stir in peanut butter
& vanilla until blended. Stir in oats until combined.
Drop by spoonsful onto waxed paper to make
6 cookies. Cool in freezer 10 minutes before
serving. Makes 6 cookies.
Sauteed Zucchini & Tomatoes
1 T. cooking oil
4 small zucchini, sliced (about 4= 4C.)
1 (14.5 oz) can stewed tomatoes, undrained
1/4 tsp. salt
1/8 tsp. ground black pepper
Heat oil in large skillet over medium-high heat.
Add zucchini; cook 7 minutes or until tender,
stirring occasionally. Add undrained tomatoes,
salt & pepper. Break up tomatoes with spoon;
cook 2 minutes more or until hot. Serves 4,
3/4 C. each.
Grilled Coca Cola Chicken
1 C. coca cola
1/2 C. barbecue sauce
2 T. hot pepper sauce
1 whole broiler-fryer chicken (3 lb)
Heat grill for indirect grilling; light one side of grill,
leaving other side unlit. Close lid; heat grill to
350 degrees F.
Cook coca cola & barbecue sauce in saucepan
on medium heat 10 minutes, stirring occasionally.
Remove from heat; stir in hot sauce. Reserve
3/4 C. sauce to serve with chicken. Cut out back
bone of chicken carefully with kitchen shears or
sharp knife. Place chicken, skin side up, on work
surface; press firmly to flatten. Place chicken, breast
side down, on grill grate over lit area; cover with lid.
Grill 15 minutes, turn, then place over unlit area. Grill
25-30 minutes or until chicken is done (165 degrees F.)
monitoring for consistent grill temperature, turning &
brushing occasionally with remaining BBQ sauce
mixture for last 15 minutes. Let chicken stand 15
minutes before carving. Serve with reserved
barbecue sauce mixture. Serves 6
NOTE: When grilling over indirect heat, the food is
not cooked directly over the heat source The covered
grill then acts like an oven, so there is no need to turn
the food. Use this grilling method for foods that
require at least 25 minutes of grilling time or foods
that are so delicate that direct exposure to heat source
would dry them out, such as roasts, whole chickens,
thick steaks, ribs or delicate fish fillets.
(recipe: Kraft foods)
Roasted Green Beans with Lemon
1 lb. fresh green beans, trimmed
1 medium sweet onion, halved & sliced into
1 clove garlic, minced
4 T. margarine, melted & divided
1 T. lemon juice
1 tsp. honey
1 tsp. Dijon mustard
1/8 tsp. ground black pepper
2 tsp. finely chopped fresh parsley
Preheat oven 425 degrees F.
Toss green beans, onion, garlic & 2 T.
melted margarine in 9 X 13 baking dish or
roasting pan. Roast, stirring once, until
beans are tender, about 25 minutes. Combine
remaining 2 T. margarine, lemon juice, honey,
mustard & black pepper in small bowl with wire
whisk; stir in parsley.
Arrange green bean mixture on serving platter,
then drizzle with lemon mixture. Serves 4
Chicken & Roasted Red Potatoes
1/4 C. ranch salad dressing
6 large bone-in chicken thighs (1 3/4 lb), skin &
visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5), cut into 1 inch chunks
1 onion, cut into 1/2 in. chunks
1 C. shredded Sharp Cheddar cheese
2 T. chopped fresh parsley
Pour dressing over chicken in shallow bowl;
refrigerate 30 minutes to marinate. Heat oven
to 400 degrees F.
Cook bacon in large skillet on medium heat until
crisp. Remove bacon from skillet, reserve 1 T.
drippings in skillet; drain bacon on paper towels.
Add potatoes & onions to drippings; cook 5 minutes
stirring occasionally. Remove from heat. Crumble
bacon & add to potato mixture; mix lightly. Spoon
into a 9 X 13 baking dish. Remove chicken from
marinade; discard marinade. Place chicken over
potato mixture & bake 55 minutes to 1 hour, or
until potatoes are tender & chicken is done (165
degrees F.). Top with cheese & parsley.
To add a little extra zip: mix 1/2 tsp. hot pepper sauce
with the ranch dressing before pouring over chicken.
(recipe: Kraft foods)
Brownie Refrigerator Cake
1 box brownie mix
1 extra large egg
1 (8 oz.) pkg. cream cheese, softened
1 C. powdered sugar
2 (8 oz.) tubs Cool Whip, thawed
1 (3 oz.) box instant chocolate pudding
1 (3 oz.) box instant vanilla pudding
3 1/2 C. milk
1 Hershey candy bar or chocolate syrup
Mix brownie mixes according to directions. Add egg;
mix well. Bake in brownie pan according to pkg. directions.
Mix cream cheese, powdered sugar and 1 tub Cool Whip.
Put this mixture on top of cooled
brownies. Blend puddings & milk together; put on top of
cream cheese mixture. Top with another layer of Cool Whip.
Put chocolate shavings or chocolate syrup on top. Refrigerate
until ready to serve.
How are the gas prices in your area now? Have they come down any? Around here I’m pleasantly amazed that they are now sitting around $3.44/9, which (although not really low) are acceptable. Wondering if they’re going to jack them back up for the holiday – sure hope not!
Are you planning on doing anything special for the holiday? Cooking out, going to the beach, or just staying home. As usual, we’ll probably just stay home. I ‘might’ consider buying spareribs and making potato salad & corn on the cob – but that’s NEXT WEEK, so I’m not going to even think about it yet!
Not much else new going on here at the moment, guess I’ll close and go back to knitting (again!).
Have a GREAT day!!!
PS: Almost forgot! I decided to purchase a birthday present for myself this year – I bought the ‘next step up’ Kodak Easy Share camera with zoom lens. I’ve had my ‘old’ Easy Share for 7 years now and really could have, at many events, used a zoom – so now I have one! First photo taken was the above dishcloths, but am planning on carrying it Sat/Sun. for the events. Sometimes ya just gotta ‘do something’ that seems right!
PPS: Weather’s sitting at a balmy 78 degrees F, it was raining when we got up and we’re supposed to get thunderstorms all week – sure hope it doesn’t mess up Log Cabin Days!