Two Projects Done

First is the photo of the afghan I helped my (now deceased) friend start. When she first joined my knit group she was having all kinds of trouble getting the hang of a rather complicated afghan pattern. Finally, with a little help (just analyzing the pattern and breaking it down into sections), she was able to almost finish it before passing on. The photo doesn’t do it justice color-wise, it’s a rich, warm gold/tan color done in a very soft yarn.

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The second project was a last minute project; basically I saw it on Pinterest and thought: “Hey, I think I can do this!”  – so I did. It, too, is made of the same yarn, so it’s really soft. A friend’s granddaughter is expecting in August, so I thought I’d give it a try. (If I ever make another one, I’ll make it smaller – there were no sizes to this, just knit a square then stitch it up according to the pattern pictures).

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I’m no good at making pom pons so his tail is a little ‘thin’, but I don’t think a baby would mind. http://www.duitang.com/people/mblog/67474812/detail/

Also spotted a really cute baby kimono wrap-around sweater I’d like to try – we’ll see where that leads; I’m NO sweater knitter – the last one I did made the baby look like it had to keep it’s arms straight out from it’s shoulders, it didn’t really BEND! Ugh!

===============

Triple Meat Pizza Casserole

35 slices (about 3.5 oz) Canadian bacon, diced
50 slices (about 3.5 oz) pepperoni, diced
3/4 lb. spicy Italian sausage
1 (24 oz) jar marinara sauce
2 C. water
2 tsp. oregano
1/2 tsp. garlic salt
8 oz. rotini pasta
2 C. shredded mozzarella cheese

(optional toppings: pizza sauce, sliced black
olives, Parmesan cheese)

Brown Italian sausage 3-4 minutes in large
oven-safe skillet or Dutch oven over medium-high
heat. Add Canadian bacon & pepperoni; brown
1-2 minutes over medium heat. Ad marinara
sauce, water, oregano & garlic salt; stir. Mix in
pasta; cover & bring to a boil. Reduce heat to
medium-low; simmer 12 minutes or until pasta
is tender. Top with shredded cheese. Brown
cheese under broiler a few minutes, then top
with pizza sauce, black olives & Parmesan
cheese, if desired.

(recipe: Richard Holbert)
—————————————————-

Pineapple Cream Cheese Flan

-
3/4 C. sugar
1 (14 oz) can sweetened condensed milk
1 (8 oz) pkg. cream cheese, softened &
cubed
1 (6 oz) can pineapple juice (3/4 C.)
5 eggs
dash salt
-
Preheat oven 350 degrees F.
Sugar Syrup:
Cook sugar in small saucepan on
medium heat 5 minutes or until melted
& deep golden brown, stirring constantly.
Immediately pour into 9 inch round pan;
tilt pan to evenly cover bottom with syrup.

Blend remaining ingredients in blender
until smooth; pour over syrup in pan. Place
in larger shallow pan. Add enough hot
water to larger pan to come halfway up outside
of 9 inch pan. Bake 1 hour or until knife inserted 
in center comes out clean. Cool slightly. 
Carefully remove flan from water. Cool completely.
Refrigerate 4 hours. Invert flan onto platter
just before serving; carefully remove pan.
Serves 8

How to Unmold Flan
Dip bottom of pan in warm water 15 seconds.
Gently pull flan from around edge with
moistened fingers. Place moistened serving
plate on top of flan. Invert pan & plate; holding
pan & plate together, shake slightly to loosen.
Gently remove pan & center flan onto plate.

Individual Flans:
Prepare sugar syrup  as above; pour
into 10 (1/2 C.) custard cups. Fill with
cream cheese mixture; cover. Place in large
shallow pan. Add enough hot water to pan to
come up halfway on sides of cups. Bake 
45 minutes or until knife inserted into centers
comes out clean. Unmold as directed above.
Makes 10 servings.

(recipe: Kraft foods)
------------------------------------
Creamy Chicken Enchilada Casserole

-
3 large chicken breasts, about 2 lb. 
water
1 (1.25 oz) packet fajita seasoning
2 (10.5 oz, ea) cans cream of chicken soup
2 (4 oz ea) cand diced green chilies
3 C. Cheddar cheese, grated
1/2 C. milk
1/2 C. chicken broth (from water/fajita mixture the
chicken cooks in)
10 flour tortillas
-
Preheat oven 350 degrees F.
Add chicken breasts to deep skillet (can use frozen).
Pour enough hot water over chicken so they are 
completely covered. Sprinkle packet of fajita seasoning
mix over chicken; use a fork to stir it into the water. Bring to 
boil over high heat. Reduce heat to medium; simmer 20
minutes or until insides of chicken are no longer pink &
chicken is easily shredded with a fork. Remove chicken
breasts to a plate & shred meat with two forks. Place
chicken back in simmering pot; cook 10 minutes more.
Remove pan from heat (leave juices in pan). Remove chicken
into large mixing bowl or stand mixer. Add chilies, soup,
2 C. shredded Cheddar cheese, milk and 1/2 C. chicken
broth mixture from pan. Using elec. mixer, mix ingredients
together. Spray a 9 X 13 baking pan with nonstick spray.
Spread about 1/2 C. chicken filling over bottom of pan.
Layer 4 tortillas over filling. Spread a little less than half of
chicken filling over top of tortillas. Cover with 4 more
tortillas and spread all but 1/2 C. of chicken filling over top.
Cover filling with last two tortillas. Spread remaining
filling over top;/ sprinkle 1 C. cheese on top. Cover pan
with aluminum foil & bake 45 minutes or until cheese is
melted & bubbly and insides are hot. Remove from oven
& cool about 10 minutes before serving. Serves 8

(recipe: Jamiecooksitup!)
-------------------------------------------
Peach Dump Cake


1 (29 oz) can peaches (do not drain)
1 box yellow cake mix
1 stick butter, melted
cinnamon, to taste
-
Preheat oven 350 degrees F.
Pour peaches into a greased 9 X 13 baking
pan. Sprinkle dry cake mix evenly over top of
peaches (DO NOT STIR). Sprinkle cinnamon
over top of cake mix. Melt butter & drizzle over
top of mixture. Bake 35-40 minutes or until
light golden brown & bubbly.

Great with ice cream!

(recipe: backroadsliving.com)
---------------------------------------------
Pasta, Cabbage & Mushrooms
 
 1 box whole grain penne
 1 1/2 cloves garlic, minced
 3 1/2 T. olive oil
 3/4 sprig fresh rosemary
 3 1/3 C. cabbage, sliced thin
 4 C. fresh mushrooms, quartered
 1/2 C. white wine (or water)
 2 C. chicken broth
 1 T. butter
 3/4 C. Parmesan cheese, grated
 2 T. fresh parsley, chopped
 -
 Bring large pot of salted water to a boil.
 Add pasta, cook according to pkg. directions.
 In large skillet over medium heat, add oil,
 garlic & rosemary - saute 2 minutes. Add 
 cabbage & mushrooms, saute 5 minutes then
 add wine. Continue cooking until wine is
 completely evaporated; add 2 C. hot chicken
 broth & simmer 10 minutes. Drain cooked
 pasta & add to skillet with butter; toss to mix.
 Add cheese & parsley; toss again. Serves 7
 
 (recipe: Barilla)
 -----------------------------------------

Chunky Crockpot Tomato Soup
 
 1/2 small onion, diced, (about 1/4 C.)
 1 (14 oz) can beef broth
 1 (12 oz) can tomato sauce
 2 C. peeled & chopped fresh tomatoes
 (1/4" pieces or smaller, if possible)
 1 small zucchini, peeled & shredded
 1 tsp. dried basil
 1/2 tsp. dried oregano
 1 tsp. Teriyaki sauce
 1/2 C. water
 -
 Combine all ingredients in crockpot; 
stir until well blended. Cook on Low 
3 hours, stirring occasionally. 
Serves 4
 
 (recipe: amomstake.com)
 -----------------------------------------------
Do-Ahead Egg Bake
 (overnight)
 
 8 eggs
 3 C. milk
 8 C. French bread cubes (3/4 ")
 1 (10 oz) pkg. frozen chopped 
 spinach, thawed & squeezed dry
 12 slices cooked bacon, crumbled
 1 (8 oz) pkg. shredded sharp Cheddar
 cheese, divided
 -
 Whisk eggs & milk in large bowl until
 well blended. Stir in bread; add spinach,
 bacon & 1 1/2 C. cheese; mix lightly. Pour
 into 9 X 13 pan sprayed with nonstick spray;
 top with remaining cheese. Cover & 
 refrigerate overnight. 
 Preheat oven 350 degrees F.
 Bake casserole, uncovered, 48-50 minutes or
 until top is puffed up & golden brown. 
 Serves 12
 
 (recipe: Kraft recipes)
 -------------------------------
Tuna Cakes
 
 2 (5 oz, ea) cans chunk light tuna in
 water, drained & flaked
 1 (6 oz) pkg. stuffing mix for chicken
 1 C. shredded mild Cheddar cheese
 3/4 C. water
 1 carrot, shredded
 1/3 C. mayonnaise or Miracle Whip
 2 T. sweet pickle relish
 -
 Combine all ingredients; refrigerate
 10 minutes. Heat large nonstick skillet
 sprayed with cooking spray on medium
 heat. Using an ice cream scoop, add
 1/3 C. portions of tuna mixture in batches
 to skillet. Flatten into patties with back
 of spatula. Cook 6 minutes or until golden
 brown on both sides, carefully turning
 each pattie after 3 minutes. Makes 6
 servings.
 
 (recipe: Kraft recipes)
 ------------------------------------

Creamy Pea Salad
 
 2 (16 oz) pkgs. frozen peas
 1/2 C. diced Cheddar cheese
 1/2 c. diced mozzarella cheese
 1 medium onion, chopped
 1 C. Miracle Whip
 salt & pepper, to taste
 4 strips bacon, cooked & crumbled
 -
 In a bowl, combine all ingredients
 (except bacon); mix well. Refrigerate 
 until serving. Sprinkle top with bacon
 just before serving. Serves 6-8
 
 (recipe: tasteofhome.com)
 -----------------------------------------------
Baked Onion Dip
 
 2 C. chopped sweet onion
 2 C. mayonnaise
 2 C. Parmesan cheese, grated
 -
 Preheat oven 350 degrees F.
 Spray a 2 qt. baking dish with nonstick
 spray. In large bowl, combine mayonnaise,
 onions & cheese; pour into prepared
 dish. Bake 45 minutes until top is slightly
 brown. Serve hot, with butter crackers.
 
 (recipe: Mary Free-Marys Recipe Exchange)
 -------------------------------

Mississippi Jam Cake
 
 1 box spice cake mix
 1 C. buttermilk*
 1/3 C. applesauce
 1/3 C. vegetable oil
 3 large eggs
 1/4 tsp. cinnamon
 2/3 C. blackberry jam (or your
 choice of flavors)
 1 tsp. vanilla
 
 Frosting:
 8 oz. butter
 1 C. brown sugar
 1/4 C. milk
 2 C. confectioners sugar
 1 tsp. vanilla
 -
 Preheat oven 350 degrees F.
 In a bowl, combine cake mix,
 buttermilk, applesauce, oil, eggs,
 cinnamon & jam; mix well. Add
 vanilla & beat again. Place in 
 either a tube pan or 2 (9") round
 layer pans. Bake in tube: 50
 minutes or layer: about 30 minutes.
 Icing:
 In a heavy saucepan, bring to a
 boil butter & brown sugar; boil 
 about 2 minutes. Add milk & bring
 back to boil. Remove from heat &
 add powdered sugar & vanilla; beat
 until smooth. Spread over cooled 
 cake.
 
 *If you don't have buttermilk:
 Pour 1 T. lemon juice or vinegar
 into a 2 C. measuring cup. Pour 
 enough milk into cup to come to
 1 Cup. Stir mixture and let set
 5 minutes. Use as buttermilk.
 
 (recipe: Mary Free-Marys Recipe
 Exchange)
============================
Our weather is still 'sorta-Spring' - in the mid 40's,
a little chilly but it was sunny today so that's good.
Gas prices are still sitting at $3.79/9 - would be nice
if they dropped some.

Hope you had a GREAT day - remember to do
a little something for yourself (and, perhaps, 
someone else, too). Smile a little, relax a little
and remember to thank the Lord for your blessings.

Hugs;
Pammie
 
 


					
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One CommentLeave a comment

  1. The lady’s afghan is a wonderful pattern and it was great you could finish it. I love the bunny and may try to make it. Have a great day.


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