Me trying to finish the baby blanket on time!

Sometimes I’m surprised at how FAST the week seems to go by; yes, granted it’s only Wednesday, but it really seems like I arrived at this day quickly! Last night was Knit/Crochet night with three new ladies; we always love welcoming new people so this was another good night (16 attending). I’m finally down to just the ‘leftovers’ of my deceased friends crafts stash and will probably take those to the senior center tomorrow for their June rummage sale. I’m happy there really isn’t much left: the Swedish weaving stuff, some liquid embroidery items, the “Bedazzler” (couldn’t GIVE that away – NO ONE wanted it!), some sequin art stuff, a Santa punch wall hanging kit, 3 printed cross stitch kits – that’s it! Oh – last night, right after I first got there I got into a conversation with a friend and, during the conversation, laid down my knitting. When I picked it back up I somehow dropped a stitch; that wasn’t so bad but it continued to get worse, ending up in my unraveling THREE rows of knitting to get back to where I could FINALLY pick it back up again! Basically just wasted my entire time there back tracking! SIGH . . .  Still working on the ‘due in June’ baby afghan, about 1/3 done now. I like the way it looks; my first “Feather & Fan” knit pattern but it isn’t so bad as long as you keep track of all the stitches! The little bright green baby sweater, however, is another story. Got the parts all done and went to sew it together – the sleeves AND the hood are too small! I was so frustrated with it, am not at all sure I’ll even attempt to re-do those – sometimes it’s just better to put it away. (Told ya this was an ‘over my head’ pattern!).

Our weather has been typical Spring – sunny one moment then grey/gloomy and rain the next. It DID get up to over 80 the other day – amazing! I actually dragged out my shorts! Won’t be too long and we’ll be into summer fully. I’ve heard/read that because of the brutal winter we had that the summer temperatures might not be really high as in past years – we’ll see. I just love seeing all the flowers/bushes in bloom! I keep looking (in my travels) for a magnolia tree that has flowers as big as the ones my parents had in our yard growing up. These flowers were DINNER PLATE SIZED! No kidding! I used to love to just sit and look at them – they would only stay 1-2 days at most, then all the petals would fall off, but they were SO pretty while they were here. I’ve seen some really pretty flowering crab bushes this year (mine died off here a few years ago). Spring is such a beautiful time of year! (My favorite).



Cherry Pie Bars

1 C.butter softened
2 cups of sugar
4 eggs
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp almond extract
3 cups flour
2 cans cherry pie filling
(can use just 1 if you need to)

Preheat Oven to 350F
In a mixing bowl, cream your butter, sugar-
add eggs & extract.. beat well to mix. Add
flour & Salt, Mixing Well.Spread half of the
batter in a greased 9×13 pan, Spoon the Pie
Filling over the batter Randomly drop
tablespoons remaining batter over the pie
filling. Bake 35 min or until a toothpick inserted
into center comes out clean.

NOTE: If you wish to add a glaze:
mix 1 C. Powdered sugar, 1 tsp almond extract,
2 tsp milk and drizzle
bars cool

(recipe: Facebook)

Pepperoni Pizza Puffs

3/4 C. flour
1 tsp. baking powder
3/4 C. milk
1 egg, lightly beaten
1 C. shredded cheese ( mozz or Cheddar)
3/4 C. pepperoni, chopped
1/2 red pepper, finely diced
1/2 tsp. basil
1/2 tsp. garlic powder
3/4 tsp. oregano
1/2 C. pizza sauce

Preheat oven 375 degrees F.
Grease regular-sized muffin tin with
nonstick spray very well. Combine
flour, baking powder & spices in a
bowl; add in milk & egg – stir until
combined. Stir in cheese, red pepper
& pepperoni. Allow mixture to stand
10 minutes. Divide mixture among
muffin tins. Bake about 20 minutes,
until lightly browned & puffed. Heat
pizza sauce & serve on the side with
the pizza puffs. Makes 12


Crockpot Chicken Fajitas

2-3 boneless, skinless chicken breasts, thawed
1 (12 oz) bag frozen mixed peppers & onions
1 can black beans, drained
1 can diced tomatoes
1 can corn, drained
2 garlic cloves, minced
1 pkg. taco seasoning mix

shredded cheese – garnish
guacamole – garnish
sour cream – garnish

Spray insides of crockpot with nonstick
spray. Place chicken on bottom; place
remaining ingredients on top (except
tortillas & garnishes) Cook, on Low 5-6
hours. Remove chicken & shred, then
add back to crockpot – stir well. Serve
with garnishes on tortillas. Serves 6

(recipe: Crockpot Ladies)

Ground Beef & Rice Casserole

1 lb. ground beef
4 C. uncooked rice
1 1/2 C. shredded Cheddar cheese
1 can cream of celery soup, undiluted
1 (16 oz) tub sour cream
1 pkt. onion soup mix
salt & pepper, to taste

Preheat oven 350 degrees F.
Cook ground beef; cook rice. Mix
onion soup mix to sour cream; set
aside. Spray 9 X 13 pan with nonstick
spray. Mix soup & rice together & place
in prepared pan. Place cooked grd. beef
over top; sprinkle 1 C. cheese over top.
Stir contents of pan; mix well. Add onion
soup/sour cream to contents; mix well.
Sprinkle remaining 1/2 C. cheese on top.
Bake 15 minutes.


Turkey Club Casserole

1 (13.25 oz) box penne pasta
8 oz. turkey breast meat (can use
leftover turkey breast)
7 oz. diced tomatoes or can of
basil/garlic/oregano canned tomatoes
1/2 C. bacon, cooked & crumbled
4 oz. shredded Cheddar cheese
2 (10 3/4 oz, ea) cans Cheddar cheese soup,
1 tsp. onion powder
1 tsp. garlic powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Boil pasta accordg. to pkg. directions;
drain & return to pot. Mix in undiluted
soup; stir well. Mix in shredded cheese,
bacon, onion & garlic powders; stir well
Add canned tomatoes & turkey, stir well.
Spray 9 X 13 pan with nonstick spray &
place mixture into prepared pan. Bake
30 minutes.


Glazed Carrots

1/4 C. Catalina salad dressing
1 lb. baby carrots
2 T. slivered almonds, toasted
2 T. chopped fresh parsley

Pour salad dressing over carrots in
large nonstick skillet; stir to coat &
cover. Cook, on medium heat, 12-15
minutes or until carrots are tender &
heated through, stirring occasionally.
Remove from heat; stir in nuts &
parsley. Serves 6 (about 1/2 C. ea)

(How to toast nuts: Place nuts in an
ungreased skillet on medium heat until
lightly browned, stirring frequently.)

(recipe: Kraft foods)

Rocky Road Brownie Bars

3/4 C. butter or margarine (1 1/2 sticks)
1 1/2 C. granulated sugar
4 eggs
1 C. flour
1/4 C. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
2 C. miniature marshmallows
1 C. chocolate chips
1/2 C. walnuts, chopped

Preheat oven 350 degrees F.
Cream butter or margarine & sugar; beat in eggs.
Combine & thoroughly mix flour, cocoa, baking
powder & salt; beat into creamed mixture. Fold in
marshmallows, choc. chips & nuts. Spread into
greased 9 X 13 baking dish. Bake 35-40 minutes
or until firmly set in center. Cool before cutting
into bars. Makes 15-18 bars.

Country Sausage Cornbread

1 (8.5 oz) pkg. corn muffin mix
1 C. milk
1 egg, beaten
1 (8 oz) pkg. frozen breakfast sausage
links (thawed), chopped
2 stalks celery, chopped
1/2 C. chopped onions

Preheat oven 425 degrees F.
Mix first 3 ingredients in medium bowl
just until muffin mix is moistened. Stir
in remaining ingredients. Pour into 9
inch pie plate sprayed with nonstick
spray. Bake 25 minutes or until a
toothpick inserted into center comes
out clean. Serves 8
Serve with ketchup or salsa

(recipe: Kraft foods)


Hot Sausage Dip

1 lb. ground hot pork sausage
1 (10 oz) can diced tomato & green chiles
1 (8 oz) pkg. cream cheese, softened
3/4 C. shredded sharp Cheddar cheese
corn chips

Preheat oven 350 degrees F.
Cook sausage in large skillet, stirring until
meat crumbles & is no longer pink; drain
well. Drain diced tomato/chiles, reserving
1/4 C. liquid. Stir together sausage, tomato/chiles,
reserved liquid & cream cheese. Spoon into lightly
greased 1 qt. baking dish; sprinkle top with Cheddar
cheese. Bake 20-25 minutes until bubbly. Serve with
corn chips

(recipe: Rhonda G-Marys Recipe Exchange)

Split Pea & Ham Soup


2 C. cubed fully cooked ham
1 C. dry split peas
1 C. chopped onion
1 C. chopped celery with leaves
1 C. shredded carrot
2 T. snipped fresh parsley
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
4 C. chicken (or vegetable) broth
2 C. water
1 C. quick-cooking rice

In 3 1/2-4 qt. crockpot, combine ham,
peas, onion, celery, carrot, parsley, thyme &
pepper. Pour broth & water over all & cover.
Cook on Low 10-12 hours or High 4-5 hours.
Stir in rice; cover & let stand 5 minutes or
until rice is tender. Makes 6 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

I hope things are going well for you; remember to laugh or smile

a little today – it lifts your spirits and makes others wonder what

you’re UP TO!






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