Diagonal Box Stitch baby afghan (from the pattern my dear friend, Mary (Momma) taught me MANY years ago (another baby afghan for Detroit Veteran’s Hospital baby shower in September)


100 baby hats for St. Joseph’s Hospital; Premie hats on the left/Newborns on the right

I must say this is also with help from two friends; Laura and Terri. Delivery next week then back to knitting more!


Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

Preheat oven 350 F.
Combine oats, brown sugar, flour, baking powder
and baking soda in large bowl. Cut in butter with
pastry blender or 2 knives until mixture resembles
fine crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb
mixture. Stir egg into remaining crumb mixture. Press
onto bottom of 13 x 9-inch baking pan. Bake 15 minutes.Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.Bake an additional 15 minutes. Cool & cut into bars.

(recipe: Facebook)


Chicken Noodle Casserole

2/3 C. chopped onion
1 garlic clove, minced
1 T. olive oil
1 1/2 lb. boneless skinless chicken
breasts, cut into 3/4 in. cubes
1 (14.5 oz) can chicken broth
1 1/2 C. chopped carrots
3 celery ribs, chopped
1/2 tsp. dried thyme
3 T. butter or stick margarine
3 T. flour
3/4 tsp. salt
1/8 tsp. white pepper
1 1/2 C. milk
1 1/4 C. shredded Cheddar cheese
8 oz. wide egg noodles, cooked & drained

Preheat oven 350 degrees F.
In large nonstick skillet, saute onion & garlic
in oil until tender. Add chicken; cook & stir until
no longer pink. Add broth, carrots, celery, &
thyme; bring to boil. Reduce heat; cover & simmer
10-15 minutes until vegetables are tender. In a
saucepan, melt butter. Stir in flour, salt & pepper
until smooth. Gradually add milk; bring to a boil.
Cook & stir 2 minutes or until thickened. Remove
from heat; stir in cheese until melted. Pour over
chicken mixture. Add noodles; mix well. Transfer
to a 3 Qt. baking dish sprayed with nonstick spray.
Bake, uncovered, 15-20 minutes or until bubbly.
Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Corned Beef & Cabbage

2 lb. lean corned beef brisket, all fat trimmed
1 C. frozen pearl onions
2 medium carrots, peeled & chunked
2 medium parsnips, peeled & chunked
1 small head cabbage, cut into 6 wedges
1/4 C. chopped fresh parsley
2 bay leaves
1/8 tsp. whote peppercorns

In 5-6 qt crockpot, place brisket, carrots &
parsnips, pearl onions, parsley, bay leaves,
peppercorns & 3 C. water. Cover & cook on
High 4 hours. Add cabbage; cook on High
1 hour 20 minutes more. Remove meat; slice
& serve. Serves 6


Crockpot Roasted Garlic Mashed Potatoes

5 lb. red potatoes (peeled or not)
3 cloves garlic
salt & pepper
1 tsp. chicken bullion granules
1 C. water
8 T. butter, divided
1/3 C. sour cream
1/2 C. milk

Place potatoes in 4-7 qt. crockpot; sprinkle with salt &
pepper. Place garlic cloves in center of a square of tin
foil; wrap up foil like a Hershey kiss candy and place in
crockpot, to the side. Place chicken bullion granules in
1 C. warm water; stir then pour broth mixture over
top of potatoes. Cut 4 T. butter into small pieces; place
them in random spots over top of potatoes. Cover &
cook on High 4 hours or Low 7-8 hours. When potatoes
are fork-tender, remove tin foil, open it & smash the
roasted garlic with a fork. Add half of it back into crockpot.
If you want more garlic taste, add more after everything is
mixed together & tasted. Pour 1/2 C. milk, 4 T. butter & 1/3 C.
sour cream into crock. Using a hand mixer, blend potatoes
until smooth & creamy. Add more milk if they are too thick.
Taste, then add more garlic, salt or pepper if you like.
Serves 10-12

NOTE: Recipe can be halved, or make the entire batch &
reserve leftovers for a Shepherd’s Pie. OR – if you don’t
like garlic, just leave it out.



Eggplant Parmesan

3 eggplants, peeled & thinly sliced
2 eggs, beaten
4 C. Italian seasoned bread crumbs
6 C. spaghetti sauce, divided
1 (16 oz) pkg. mozzarella cheese, shredded &
1/2 C. grated Parmesan cheese, divided
1/2 tsp. dried basil

Preheat oven 350 degrees F.
Dip eggplant slices in egg, then in bread
crumbs. Place in single layer on baking
sheet. Bake 5 minutes on each side.
In a 9 X 13 pan, spread spaghetti sauce
to cover bottom. Place a layer of eggplant
slices in sauce. Sprinkle with mozzarella &
Parmesan cheeses. Repeat with remaining
ingredients, ending with cheeses. Sprinkle
basil over top. Bake 35 minutes or until
golden brown. Serves 8-10

(recipe: Rhonda G-Marys Recipe Exchange)


Mozzarella – Basil Chicken w/Roasted

4 small boneless, skinless chicken breasts (1 lb)
12 large fresh basil leaves, divided
2 oz. mozzarella cheese, cut into 4 slices
4 large oil-packed sun-dried tomatoes, drained
1/4 C. Balsamic vinaigrette dressing, divided
2 1/4 C. grape tomatoes, halved

Preheat oven 400 degrees F.
Make a cut in one long side of each chicken
breast, being careful to not cut through to
opposite side. Fill each pocket with 2 basil
leaves & 1 cheese slice and 1 sun-dried tomato.
Place chicken on one side of a rimmed baking
sheet sprayed with nonstick spray. Add tomatoes
to other side of baking sheet. Brush chicken
evenly with 1 T. balsamic dressing. Bake 30
minutes or until chicken is done (165 degrees F).
Cut remaining basil leaves into thin slices. Top
tomatoes with basil & remaining dressing; toss
lightly. Serve chicken topped with tomato
mixture. Serves 4

(Recipe: Kraft foods)

Crockpot Beef Stroganoff

2 lb. beef stew meat, cut into 1″ cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 C. beef broth
2 tsp. paprika
1 tsp. salt
1 C. sour cream
2 T. flour
1 T. Dijon mustard
1 (16 oz) pkg. egg noodles, uncooked
2 T. chopped fresh parsley

Place meat, mushrooms, onions & garlic in
crockpot. Add broth, paprika & salt; cover.
Cook on Low 7-8 hours or High 5 hours. Mix
sour cream, flour & mustard in small bowl;
stir into crockpot until well blended. Cook,
covered, on Low 15 minutes. Cook noodles
as directed on pkg. Drain noodles; place in
large serving bowl. Add meat mixture; mix
lightly. Sprinkle with parsley. Serves 8

NOTE: For more robust flavor, brown meat in
2-3 T. oil in large skillet on medium-high before
adding to crockpot

(recipe: Kraft foods)

Easy Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 (10-12) oz bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water

sour cream and salsa for serving

Preheat oven to 325 degrees.
In large skillet, brown meat; drain off fat.
Stir in beans, tomatoes, onion, taco seasoning,
soup and water; simmer over medium-low heat
until everything is well combined and heated
through. Grease 9 X 13 casserole dish. Put down
a layer of crushed tortilla chips, followed by a layer
of the meat/bean mixture, then half of the cheddar
cheese. Repeat layers. Cover with foil and bake for
20-30 minutes, or until bubbly. Let sit for 5-10
minutes before serving.
Top with sour cream and salsa.

(recipe: Facebook)

Double-Banana Pudding Cake

1 (2 layer) box yellow cake mix
1 1/2 C. mashed fully-ripe bananas
about 3, divided
1/2 C. chopped walnuts (or pecans)
2 (3.4 oz, ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
1/4 C. water
2 T. powdered sugar

Preheat oven 350 degrees F.
Prepare cake batter accordg to pkg.
directions. Stir in 1/2 C. bananas &
nuts; pour into greased 9 X 13 pan.
Beat pudding mixes, milk & water in
medium bowl using whisk 2 minutes;
stir in remaining bananas & pour over
batter in pan. Place pan on baking sheet.
Bake 55 minutes to 1 hour or until
toothpick inserted into center comes
out clean. Cool 20 minutes – sauce will
thicken slightly as it cools. Sprinkle top
with powdered sugar. Serve warm.
Refrigerate any leftovers.
Makes 16 servings

(recipe: Kraft foods)
Yesterday I tried something new (to us); I was at Gordon Foods earlier in the week and bought a package of Parmesan Risotto (that’s cheesy ‘fancy’ rice). I cooked it last night along with some baked white fish. Have you ever had something turn out ‘not how you wanted it’? This was it – the fish was blah (white fish can be) and rubbery (sigh) and the Risotto was gummy and not at all what I expected – these are two items I will NOT be buying again! The ‘saving’ item was tossed salad – at least THAT tasted like I expected!

Our weather today is sunny, but cold (29 degrees F). No snow today (we did get a light dusting Weds night – Thurs morning, but it’s melted).

Today is a kind of ‘fun’ day for me: big church rummage sale in the area (and another one at another church, tomorrow!), then quick shopping at Gordon Foods for snack items for tonight’s special needs group Gym Night. Later it’s pick up grandson at 4 p.m., then leave for Gym Night around 5:20 – busy until around 9 p.m. then come home and ‘crash’.

I’ve ‘heard’ robins lately (our Michigan ‘sign of Spring’) but haven’t seen any yet.I’m glad one of the first signs of Spring is here: Rummage/Garage Sales!   I don’t really NEED anything when I go to these sales, I just like the fun of the ‘hunt’. Sometimes you find things you didn’t know you needed!

That’s about ‘it’ for now – working on more baby hats (next batch) and the white & brightly colorful baby afghan. It’s funny – when I get into an afghan, I find myself almost yearning to learn ANOTHER pattern! (Have to kind of rein-in my brain – ONE-AT-A-TIME!).

Have a GREAT day! Hope the sun is shining where you are



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One CommentLeave a comment

  1. The baby afghan came out lovely–colors made it a good choice of yarn. The babies hats are wonderful. Great job there.

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