Simple Saturday – so far!


It’s a quiet, gloomy/rainy Saturday – but I don’t mind quiet (it beats CRAZY around here, any day!) Got up early, dear husband ran down to Tim Horton’s for coffee for both of us (YAY! Nice treat!). I’m currently working on knitting a simple baby sweater for a friend’s granddaughter; just found out the shower will be in June (although she’s not due until August). It was mentioned that she likes bright neon green and I have a blue/green/white variagated yarn, enough to make the sweater, a hat & booties. (she’s also the one that gets the knit bunny from the other day’s post). I got to thinking about time priorities and realized that I had things a little off kilter: first up (a) the baby shower knitting (b) second knitting dishcloths for our local Log Cabin Days (end of June) then (c) finishing up the baby blanket for Detroit Vet’s hospital baby shower beginning of September. Just finished another chemo cap for my cancer center; I have a check up there this coming Thursday and that’s when I realized the scrambled order I ‘had’ my knitting in (and, of course, corrected it to make sure all things are knit in time for when they are due!). Also got out a quick reminder email to the knit group about beginning knitting/crocheting the dishcloths; these, of course, are strictly voluntary – some do it, some decline but we always end up with a nice showing from our group to donate. We’re getting new members recently, almost every meeting. If you went on line to our site, it now shows we have 134 members – that’s amazing, as we average about 16-19 people per every-other Tuesday meeting! I don’t get it – people sign up for the group and then never show! Sometimes they’re even from other states! GOOFY! (my friend has a theory – some people just like to have a long list of groups they belong to, just to show off – perhaps to look popular? Go figure . . . )


Italian Cream Cheese Cake

1/2 C. butter, softened
1/2 C. shortening
2 C. sugar
5 eggs, separated
1 teaspoon vanilla extract
2 C. flour
1 tsp. baking soda
1 C. buttermilk
1-1/2 C. flaked coconut
1 C. chopped pecans


2 pkgs (one 8 oz, one 3 oz) cream cheese, softened
3/4 C. butter, softened
6 C. confectioners’ sugar
1-1/2 tsp. vanilla extract
3/4 C. chopped pecans

In a large bowl, cream the butter, shortening and
sugar until light and fluffy. Beat in egg yolks and
vanilla. Combine flour and baking soda; add to
creamed mixture alternately with buttermilk.
Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks
form. Fold a fourth of the egg whites into batter,
then fold in remaining whites. Pour into three
greased and floured 9-in. round baking pans.
Bake 20-25 minutes until a toothpick inserted
near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks
to cool completely.
In a large bowl, beat cream cheese and butter
until smooth. Beat in confectioners sugar and
vanilla until fluffy. Stir in pecans. Spread frosting
between layers and over top and sides of cake.
Store in the refrigerator. Yield: 12 servings.

(recipe: Facebook)

Ham & Cheese Bowties

1 (16 oz) box bowtie pasta
1/4 C. butter
1 clove garlic, minced
1/4 C. flour
1/2 tsp. salt
1/8 tsp. ground black pepper
2 C. milk
1/2 tsp. prepared mustard
2 C. shredded Colby cheese
2 C. cooked, cubed ham
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
Place a large pot of salted water on
to boil. Add pasta; cook 8-10 minutes or
until al dente; drain. In large saucepan
over medium heat, melt butter. Saute
garlic 30 seconds. Whisk in flour, salt &
pepper; cook & stir until smooth. Pour
in milk, a little at a time, stirring constantly.
Bring to a boil 1 minute. Stir in mustard &
cheese; continue cooking,stirring occasionally,
until cheese melts. Remove from heat & stir in
ham & pasta. Pour into a greased baking dish.
Sprinkle Parmesan on top & bake 30 minutes
until bubbly & golden brown. Serves 8


Crockpot Italian Chicken

4 chicken breasts
1 packet zesty Italian salad dressing (dry)
1 (8oz) cream cheese, softened
2 cans cream of chicken soup

Place all ingredients in crockpot; cook
on Low 4 hours. If sauce is too thick,
add a little milk. Serve over pasta

(recipe: Ron-Slowcooker digest)

Fresh Apple Cake

1 C. vegetable oil
2 C. sugar
3 eggs
3 C. flour
1 tsp. baking soda
2 tsp. vanilla
1 C. chopped pecans
3 C. peeled & chopped apples

Preheat oven 350 degrees F.
Grease a 9 X 13 baking pan. Combine
oil, sugar, & eggs; stir in flour & baking
soda. Add vanilla, pecans & apples; mix
well. Pour mixture into prepared pan; bake
45-50 minutes. Cool 2 hours. Prepare

1/2 C. butter
1 C. brown sugar, packed
1/4 C. evaporated milk
1/2 tsp. vanilla

Boil all frosting ingredients in small
saucepan 2 minutes. Set pan in bowl
filled with ice water. Beat icing until
it’s of spreading consistency; spread
over cooled cake.

(recipe: Facebook)

Sloppy Joe Cornbread Bake

1 lb. ground beef
1 (15 oz) can Manwich (sloppy joe sauce)
1 (8.5 oz) box corn muffin mix
1/3 C. milk
2 T. margarine, melted
1 egg

Preheat oven 400 degrees F.
Spray a 8 or 9 in. baking pan or 2 qt.
casserole dish with nonstick spray. Cook beef in large skillet over medium-high heat until crumbled & no longer pink; drain. Stir in Manwich; heat until hot; spoon into baking dish. Stir together corn muffin mix, milk, margarine & egg in medium bowl.Spoon & spread over hot beef mixture. Cornbread mixture may not cover the meat completely. Bake 15 minutes or until golden brown & set. Serves 4

(recipe: readyseteat!)

Parmesan-crusted Pork Chops

2 large eggs
1 C. dried Italian-style bread crumbs
3/4 c. freshly grated Parmesan
4 (1/2-3/4 in. thick) center-cut pork loin
chops (each about 10-12 oz)
salt & freshly ground black pepper
6 T. olive oil

Whisk eggs in a pie plate to blend. Place
bread crumbs in another pie plate. Place
cheese in a 3 rd pie plate. Sprinkle pork
chops generously with salt & pepper. Coat
chops completely with cheese, patting to
adhere. Dip chops into eggs, then coat
completely with bread crumbs, patting to
adhere. Heat 3 T. oil in very large skillet
over medium heat. Add pork chops, in
batches, if necessary; cook until golden
brown & center reaches 150 degrees F.,
about 6 minutes per side. Serves 4

(recipe: Food Network)

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees.
Line 12 cup muffin tin with silicone liners,
foil liners sprayed with cooking spray or
just spray the cups with cooking spray.
Either of these three methods will make
it easy to take the cupcake out after it’s
cooked. Paper liners make it difficult to
remove the cupcakes. Mix pumpkin,
sugar, brown sugar, eggs, vanilla extract
and milk. Add the flour, pumpkin spice,
salt, baking powder and baking soda to
the mixture. Fill each muffin cup with
1/3 cup of the mixture. Bake for twenty
minutes and let cool for twenty minutes.
Remove cupcakes from pan and chill in
the fridge for 30 minutes. Top with whipped
cream and sprinkle more pumpkin pie spice
on top and serve. Makes 12 cupcakes.

(recipe: Facebook)

Pizza Dip

8 oz cream cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup Parmesan cheese
8oz jar pizza sauce
crackers for dipping

Preheat oven 350 degrees F.
Mix cream cheese & Italian seasoning together. Put into
bottom of 8 by 8 casserole dish. Top with half of
mozzarella and Parmesan cheeses. Pour pizza sauce on top
of the cheese, then top with remaining cheese, sprinkle with
more seasoning. Bake 30 minutes.

(recipe: Facebook)

Cabbage Roll Casserole

1 medium head cabbage, shredded
1 large onion, chopped
1 medium bell pepper, chopped
1 can Ro*Tel tomatoes
1-2 (8 oz, ea) cans tomato sauce
1-2 lb. ground beef
5-6 C. cooked rice

In large Dutch oven brown beef, onion
bell pepper & tomatoes; cook until meat
is done, then add cabbage & tomato sauces.
Allow to cook until cabbage is tender and
almost clear. It if needs water, add a little so
that it stays juicy for the rice. Add rice; mix


Strawberry Mousse

1 (13.5 oz) can full-fat coconut milk
2-4 strawberries
1/4 tsp. pure vanilla extract
pinch pure Stevia or 2 T. powdered sugar
tiny pinch salt

Open coconut milk and it it’s not already super-
thick, leave can uncovered in fridge overnight (or
transfer to a bowl). Try not to shake can too much
before opening; it should get very VERY thick. (if
it doesn’t, you have a bad can that won’t work for
this recipe.)* Once thick, transfer only thick part
to a bowl, leaving watery part out. Blend in other
ingredients; store, uncovered, in fridge. Mixture
will get even thicker.

(mixture will make a small amount: recipe was
originally called Strawberry Shots)


Hope you have a GREAT day! Enjoy your weekend!





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One CommentLeave a comment

  1. Glad you got your projects straightened out that had to be a relief. How did that last school project go? I think we are finally going to get some nice weather shortly!

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