Friday – ALREADY?


Another nice Spring day – sunny (right now it’s 65 degrees F. at 11 a.m.) supposed to get up into the 70’s later. Was supposed to go to breakfast with two friends earlier, but it got cancelled so I did what I usually do – you guessed it: knit. Found a new pattern for another baby blanket; been looking on line for awhile and not finding anything. Last night I dragged out a 1970’s knit & crochet stitch pattern book (it’s now out of print): Mon Tricot company (French company, with English terms for knitting – gets a bit confusing, but eventually I can usually figure it out). This pattern is called Chevron Layette II – another lacy looking pattern, 4 rows; Rows 1 & 3 are the same, Row 2: Purl, Row 4: knit so it’s fairly simple (AS LONG AS YOU MAKE SURE YOU USE THE ROW COUNTER AND DON’T LOSE TRACK OF WHAT ROW YOU’RE ON!) I did the ‘place stitch markers’ in between each set of 9 pattern stitches so I don’t get lost (or, if I do, I can usually find the mistake within the markers!). Making this new blanket in the same yarn as the last one: blue/white/lime green – this yarn only comes in HUGE balls, so I will have enough to almost finish it – if not, I could always crochet a white border to make it a little bigger.


5-Minute Raspberry Jello Salad

1 small box (3 oz) raspberry Jello
1 (8 oz) tub Cool Whip, thawed
1 (16 oz) tub small curd cottage cheese
1 1/2 C. fresh raspberries

Place cottage cheese in bottom of a
large mixing bowl; sprinkle Jello powder
over top; mix together. Add fresh
raspberries carefully, stir to combine.
Fold in Cool Whip to combine with
other ingredients, being careful not to
mix it too hard or too much, so you
don’t thin it out. Cover & refrigerate
at least 1 hour before serving.


Sesame Pineapple Chicken Salad

4 C. cooked chicken, chopped (or
2 individual serving sized cups
Pineapple Greek yogurt*
1/4 C. mayonnaise
2 T. rice vinegar
1 tsp. sesame oil
1 scallion, thinly sliced (green part
1/2 red pepper, diced
1 T. chopped cilantro
1/2 C. sliced almonds
salt & pepper, to taste

In large bowl, combine yogurt,
mayonnaise, vinegar & sesame
oil. Stir in chicken, scallions, red
pepper, cilantro & almonds; add
salt & pepper to taste. Serve on
lettuce leaves, wrapped in a pita
or with crackers or chips
Serves 6-8

*poster used two 5.3 oz. containers
Yoplait Greek Pineapple


Dump & Go Russian Chicken

1 (12 oz) jar apricot preserves
1 bottle Russian salad dressing
1-2 lb. boneless, skinless chicken
1/2 onion, chopped

Place chicken in crockpot. In a bowl,
mix half the jar of apricot preserves
with half bottle of Russian dressing;
stir in chopped onions, making sure
it’s mixed well. Pour mixture over
chicken. Cook, on Low, 8 hours.
Serve with cooked riced or mashed

(note from poster: You can add more
preserves or salad dressing if you feel
it won’t be enough to cover the chicken.
We ended up using all of ours and it came
out wonderful)


Grilled Salmon Kabobs

2 T. chopped fresh oregano
2 tsp. sesame seeds
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 1/2 lb. skinless wild salmon fillet,
cut into 1 inch pieces
2 lemons, very thinly sliced into
olive oil cooking spray
1 tsp. kosher salt
16 bamboo skewers that have been
soaked in water for 1 hour

Heat grill to medium heat & spray
grates with oil. Mix oregano, sesame
seeds, cumin & red pepper flakes in
small bowl to combine; set aside.
Beginning & ending with salmon,
thread salon & folded lemon slices
onto 8 pairs of parallel skewers to
make 8 kebabs total. Spray fish
lightly with oil & season with kosher
salt & reserved spice mixture. Grill
fish, turning occasionally, until fish
is opaque throughout, about 8-10
minutes total. Serves 4


Eggless Potato Salad

4 C. potatoes, boiled & chopped
1/4 C. dill pickles, chopped
1 T. chopped fresh basil
1 can sliced olives, drained
1/2 C. chopped celery
1/2 C. chopped onion
1/4 C. chopped radishes
2 C. sour cream
1 T. Dijon mustard
1 tsp. horseradish
1 T. chopped anchovies (optional)

Peel & slice potatoes into quarters;
boil about 15 minutes. Put all
vegetables in a dish; mix together. Add
mustard, sour cream, horseradish – mix
together then add anchovies (if using),
breaking up anchovies. Mix well then
refrigerate at least 1 hour. Serves 8-10


Irish Potato Casserole

1 1/2 lb. (4-5 medium) potatoes,
peeled & diced
1/2 tsp. salt
3 T. butter or margarine
2 T. flour
salt & pepper
2 C. milk
2 hard-boiled eggs, peeled & sliced
2 T. chopped onion
3 T. dried bread crumbs

Preheat oven 350 degrees F.
Place potatoes in large saucepan; cover
with cold water. Add 1/2 tsp. salt & bring
to boil. Reduce heat to Low & cook 20-25
minutes or until potatoes are tender. Drain;
reserve. Melt 2 T. butter in medium saucepan.
Add flour, salt & pepper; cook until bubbly.
Add milk; stir well. Cook, stirring constantly,
until thickened. Combine potatoes, hard-
boiled eggs, onion, salt & pepper in lightly
greased 1 1/2 qt casserole dish. Add Flour
mixture; blend lightly with spatula. Melt
remaining 1 T. butter. Add bread crumbs;
mix well. Sprinkle buttered crumbs over
casserole. Bake 30 minutes & serve hot.
Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Creamy Bacon Ranch Pork Chops

8 medium-large potatoes
2 (10 3/4 oz) cans cream of chicken soup,
1 1/2 lb. boneless pork chops
1 C. milk
1 (1 oz) pkt. ranch salad dressing mix
1/4 C. cooked bacon, crumbled
4-6 oz. shredded Cheddar cheese
1 T. garlic powder
salt & pepper, to taste

Spray insides of crockpot with nonstick
spray. Slice potatoes & place in bottom of
crockpot; place pork chops on top of
potatoes. In small bowl, mix soup, milk,
ranch dressing mix, bacon & seasoning;
place over top of pork chops. Cover & cook
on High 4 hours. About 10 minutes before
the 4 hours is up, place shredded cheese on
top OR sprinkle over top just before serving.


Easy Creamy Baked Asparagus

1 lb. fresh asparagus spears, trimmed
1/4 C. (Kraft) Peppercorn Ranch salad
2 T. shredded Parmesan cheese
12 butter crackers (Ritz), coarsely
crushed (about 1/2 C.)

Preheat oven 350 degrees F.
Cook asparagus in simmering water in
large skillet 2-3 minutes or until bright
green, but still crisp; drain. Place in
shallow baking dish. Add dressing; toss
to coat. Top with cheese & cracker crumbs.
Bake 10-15 minutes or until topping is
lightly browned & asparagus is heated
through. Serves 4.
NOTE: Can be made ahead of time; prepare
as directed except for baking; cover. Refrigerate
several hours or overnight. Remove from fridge
20 minutes before baking. Bake, uncovered,
350 degrees F., 15 minutes or until heated

(recipe: Kraft foods)

Chocolate ‘Lasagna’ Dessert

1 pkg. Oreo cookies (not double stuff),
about 36 cookies
6 T. butter, melted
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
2 T. cold milk
1 (12 oz) tub Cool Whip, thawed &
2 (3.9 oz, ea) pkgs. chocolate instant
pudding mix
3 1/4 C. cold milk
1 1/2 C. mini chocolate chips

Crush Oreos to fine crumbs
(can use food processor, or put in
ziplock bag & use rolling pin).
Place crumbs in a large bowl. Stir
in 6 T. melted butter & use a fork
to incorporate butter into crumbs.
Transfer mixture to a 9 X 13 pan. Press
crumbs into bottom of pan. Place pan
in fridge while working on additional
layers. Mix cream cheese with mixer
until light & fluffy; add 2 T. milk &
sugar; mix well. Stir in 1 1/4 C. Cool
Whip, then spread mixture over
chilled crust. In bowl, combine instant
pudding mixes & 3 1/4 C. cold milk. Whisk
several minutes until pudding starts to
thicken. Use a spatula to spread mixture
over cream cheese layer. Allow dessert
to ‘rest’ about 5 minutes so that pudding
can firm up. Spread remaining Cool Whip
over top. Sprinkle mini chocolate chips
evenly over top & place in freezer
1 hour
, or refrigerator 4 hours, before


Hoping today turns out JUST GREAT
for you!




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One CommentLeave a comment

  1. I didn’t get the first two rows of your new pattern –sorry. My day has gone well also. Let us hope it keeps up!

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