Thursday Thinking –

lady in recliner

Today, I’ve decided, is my “Takin’ it EASY, day!” Originally I thought we wouldn’t be getting the grandson tomorrow, so thought FRIDAY would be ‘my’ day – that’s changed. Don’t get me wrong – LOVE my grandson, but he’s just like his Dad was when he was 8 – VERY smart and EASILY bored!

Today’s tasks entail loading & running the dishwasher (oh, goody) – that’s about it! Got up today and decided to ‘get cracking’ on knitting the remaining 10 baby hats & get them delivered. No rush, really – it’s just that I’d like that done so I can sort of ‘take a break’ from them for awhile. I figure 50 Newborn & 50 Premie hats should keep both ‘baby’ departments at the hospital ‘stocked’ for awhile – yes? I almost forgot! Tuesday Knit/Crochet night brought two new people – one I used to work with over 40 years ago at Michigan Bell Telephone Co.; the other works at the hospital where I deliver the baby hats! While we were sitting there, she asked me what I was knitting, so I told her. She then said: “YOU’RE the one who knits those little hats?” It seems she’s seen them – they have them in a basket at the reception department in both baby departments (two different locations: one is regular/newborns, the other is the NICU (Neonatal Intensive Care Unit) for the premies. She gave me some good input into them and said that they (the nurses) really liked a particular hat – that gives me more incentive to knit more like that one. It’s knit using Bernat Baby Jacquards yard – if you’re read this blog before, it’s the yarn that is self-striping/self-designing. This particular color makes little pink hats with a strip about 1 inch wide in white with little darker pink flowers & dark green leaves! (Makes me look like some sort of SUPER KNITTER!) The yarn does it all! They also have that yarn in oranges, blues and lilac, but those others don’t make the little flowers – they just make pretty stripes!


The yarn/hat I’m talking about is front row – third from left – see the flowers?


Raspberry Pie Squares

3 3/4 C. flour
4 tsp. sugar
1 1/2 tsp. salt
1 1/2 C. _cold_ butter


2 C. sugar
2/3 C. flour
1/4 tsp. salt
8 C fresh or frozen unsweetened
1 T. lemon juice
5 tsp. heavy whipping cream
1 T. coarse sugar (for topping)

In large bowl combine flour, sugar
& salt; cut in butter until crumbly.
Gradually add water, tossing with
a fork until dough forms a ball. Divide
dough in half so that one portion is
slightly larger than the other; wrap
each in plastic wrap & refrigerate
1 1/4 hours or until easily handled.

Preheat oven 375 degrees F.
Roll out larger portion of dough between
two large sheets of waxed paper into a
17″ X 12″ rectangle; transfer to a ungreased
15″ X 10″ baking pan. Press pastry onto
bottom & up sides of pan; trim pastry even
with edges.

In large bowl combine sugar, flour & salt;
add raspberries & lemon juice, toss to coat
then spoon over pastry. Roll out remaining
pastry; place over filling; trim & seal edges
& cut slits in top. Brush top with cream &
sprinkle with coarse sugar. Place pan on a
baking sheet & bake 40-45 minutes or until
golden brown. Cool completely on a wire
rack then cut into squares. Makes 24

*If using frozen raspberries, use without
thawing to avoid discoloring the batter.


Country-Fried Pork Chops

8 bone-in pork chops (about 3/4″ thick)
2 eggs, beaten
few shakes hot sauce
1 C. flour
1 tsp. paprika
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 C. vegetable oil


3 T. flour
2 1/2 C. milk
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Set oven to ‘warm’ setting; place
a cooling rack over a baking sheet &
place in oven.

Mix eggs & hot sauce in shallow dish.
Combine flour, paprika, 1 tsp. salt &
1/2 tsp. pepper in large ziplock bag –
shake to combine. Season both sides
of chops with remaining salt & pepper;
dip each chop into egg mixture, letting
excess drip back into dish. Place chop
in flour mixture, shake to coat well.
Remove & set on plate; repeat with
other chops. Heat oil in large, heavy-
bottomed skillet over medium-high
heat. Place 4 chops (or however many
will fit comfortably) in hot skillet, frying
until well browned on each side, about
5 minutes. Remove from skillet & place
on warmed baking sheet (in warmed oven)
Repeat with remaining chops.


Add flour to pan drippings in skillet; whisk
to combine & let cook about 2 minutes.
Slowly pour in milk & whisk constantly
until mixture has thickened – about 3 minutes.
Add salt & pepper; season to taste. Remove
chops from oven. Serve gravy on top of
chops. Pour remaining gravy into a serving
bowl & serve on side with chops.


Maple Breakfast Sandwiches

2 1/3 C. Bisquick mix
1/2 C. milk
3 T. maple-flavored syrup
3 T. melted butter
1 pkg. frozen sausage patties
3 slices American cheese,
cut diagonally in half

Preheat oven 425 degrees F.
Mix Bisquick, milk, syrup &
butter to form a soft, sticky dough.
Roll 1/2 inch thick on floured surface.
Cut biscuits using a cup or circle cutter.
Cook biscuits on ungreased cookie
sheet 10-12 minutes. While biscuits
are baking, cook sausage patties as
per directions on pkg. Cut warm
biscuits open & place 1 sausage
pattie/1 slice cheese & top with
other half of biscuit. Serve with
more syrup, if desired.

(recipe: Dorie-Marys Recipe Exchange)

BLT Salad with Vinaigrette

8 slices bacon
4 slices country Italian bread,
1 1/2 C. cherry tomatoes, halved
8 C. torn romaine lettuce
1/3 C. blue cheese crumbled
1/4 C. cider vinegar
1/4 C. olive oil
1 tsp. sugar
1 tsp. Dijon-style mustard
salt & ground black pepper

In large skillet cook bacon over
medium heat until crisp, turning
occasionally. Remove from skillet;
drain on paper towels. Break bacon
into 2″ pieces. Arrange on plates:
toast, romaine, tomatoes, bacon &
blue cheese.
_Using a screw-top jar, combine vinegar,
oil, sugar & mustard; shake well. Season
to taste with salt & pepper. Drizzle over
salads. Makes 4 servings

(recipe: Rhonda G-Marys Recipe

Tex-Mex Chicken Tostadas

4 (8 inch) flour tortillas
1 lb. ground raw chicken
1 tsp. chili powder
1 (8 oz) bottle medium or hot salsa
1 (15 oz) can black or pinto beans;
rinsed & drained (reserve liquid)
2 T. diced pimiento
1 C. chopped lettuce
1/4 C. thinly sliced radishes
1/4 C. shredded Cheddar cheese (1 oz)
1 (2 1/4 oz) can sliced, pitted ripe olives
sour cream (optional)
2 T. thinly sliced green onion
avocado slices (optional)

Preheat oven 350 degrees F.
Place tortillas in single layer directly
onto middle oven rack. Bake 6 minutes,
turning halfway through baking time,
or until golden & crisp. (if they bubble
during baking, puncture the bubble with
a fork); set aside & cover to keep warm. In
10 inch skillet cook & stir chicken & chili
powder over medium heat 5-7 minutes or
until chicken is cooked through. Stir in salsa;
set aside – keep warm. In small pan, stir beans
over low heat until heated through. Using a
potato masher or fork, mash beans, adding
enough reserved liquid to make spreadable
consistency; heat through.
_To assemble:
_Place one warm tortilla on each dinner plate;
spread with thin layer beans; top beans with
some of the chicken mixture, pimiento, lettuce,
radishes, cheese, olives, sour cream & green
onion. Garnish with avocado, if desired.
Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Chicken Ole

NOTE: Poster says: “You might want to double
this because it’s never enough”

12 corn tortillas, torn into pieces
2 lb. cooked chicken, coarsely chopped
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1 (7 oz) can green chili salsa
8 oz. sour cream
1 T. onion, grated
1 1/2 C. grated Cheddar cheese

Lightly grease sides & bottom of crockpot. In a
separate bowl, mix together soups, salsa, sour
cream & onion. In crockpot, arrange alternate
layers of tortillas, chicken pieces & soup mixture-
ending with soup mixture on top. Cover & cook
on Low 4-5 hours. Sprinkle top with Cheddar
cheese; cook another 20 minutes or until cheese
is melted.

(recipe: carolsrecipes77-Slowcooker Digest)

White Bean Dip

1 C. canned white navy beans,
drained & rinsed
4 cloves garlic
1/2 jalapeno pepper
2 T. lemon juice
3 t. olive oil
1 tsp. salt
2 T. fresh parsley, chopped
2 tsp. sesame seeds

In food processor or blender, puree
all ingredients except parsley & sesame
seeds. Transfer puree to a glass or plastic
bowl; add parsley & sesame seeds; blend
well. Refrigerate for at least one hour before
use. Serve at room temperature. Makes 1 C.

(recipe: Rhonda G-Marys Recipe Exchange)

Cheesy Zucchini Rice

1 T. olive oil
1 C. long-grain white rice
2 c. chicken broth
2 T. butter
1 medium (or 2 small) zucchini, grated
1 C. shredded Sharp Cheddar cheese
1/2 tsp. garlic powder
salt & pepper, to taste
dash of milk, as needed

Heal olive oil in medium saucepan
over medium heat. Add rice & stir to
coat. Toast rice, stirring often, until it
starts to turn golden. Pour in chicken
broth; bring to a boil, turn heat to Low
& cover. Cook, covered, 15-20 minutes or
until most of liquid is absorbed. Remove
from heat & add butter, grated zucchini,
Cheddar & garlic powder; mix well. Cover
& let set 5 minutes. Stir again & add salt &
pepper, to taste and a dash of milk if you’d
like to thin out the texture more.


Strawberry Cheesecake Salad

12 oz. tub Cool Whip, thawed
1 (3.5 oz) pkg. cheesecake flavored
instant pudding mix
3 (6 oz, ea) pkgs. strawberry yogurt
1 lb. fresh strawberries, sliced
3 bananas, sliced (add just before
serving or they brown)
miniature marshmallows (add
just before serving

In large salad bowl stir Cool Whip,
yogurts & pudding mix. Place in
refrigerator at least 1 hour before
serving. Add strawberries, bananas
& marshmallows just before serving.
Keep refrigerated.


Helen’s Favorite Hot Dish

2 to 2 1/2 lb. boneless skinless chicken breasts
1 lb. wide egg noodles
2 (26 oz, ea) cans cream of mushroom soup
4 C. milk
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
2 C. shredded cheese (your choice)
1/4 C. olive oil
1 lb. sliced, fresh mushrooms
8 hard-boiled eggs, sliced
1 onion, diced
4 stalks celery, sliced
2 C. bread crumbs
1/2 C. butter
1 tsp. salt

Slice chicken breasts in half, lengthwise;
poach in salted water 5 minutes. Place
breasts in work bowl of a stand mixer
fitted with a paddle attachment; turn on
medium-low to shred chicken to desired
consistency; set aside. In a 4 qt. saucepan
over medium heat add olive oil; add
mushrooms & onions; cook until mushrooms
have released most of their liquid, about
10 minutes; set aside. In large bowl, whisk
together soup, milk, garlic powder, pepper &
salt until mixture is combined & not very
lumpy. Add chicken, cheese, mushrooms &
egg noodles; stir together & pour into a large
roasting pan that has been sprayed with non-
stick spray. Lay sliced eggs on top, cover with
plastic wrap & refrigerate overnight.
The next day:
Remove roaster from fridge & take the chill
off an hour before you bake it.
Preheat oven 375 degrees F.
Melt butter in small saucepan; add bread
crumbs & salt; sprinkle mixture over top of
dish. Bake on middle rack of oven 1 1/2 hours.
Remove from oven & allow to set 15 minutes.


Skinny Chunky Monkey Cookies
(makes 30)

3 ripe bananas
2 C. oats
1/4 C. peanut butter
1/4 C. cocoa powder
1/3 C. unsweetened apple sauce
1 tsp. vanilla

Preheat oven 350 degrees F.
Mash bananas then add rest of
ingredients; stir & let set 20
minutes. Drop by teaspoonful
onto ungreased cookie sheets.
Bake 10-12 minutes.

(recipe: Facebook)


Wrapping up the ‘colonial costume’ ordering;
long skirt & apron are ordered, shoes are in
the mail, blouse arrived yesterday (love it-
just perfect), finally chose a yarn and today
ordered a snood. Yes, I attempted to crochet
a snood, myself, but am just not happy with
it. Here’s what I ordered:


(No, that’s not me in the photos)

Yarn color for the shawl is:


Ended up getting pure wool – wasn’t my
first choice, but the thickness, color AND
price were right – so I went with that. I think
it will go really well with the dark, forest
green skirt & white blouse.

Not much else new around here – got all
my ‘extra’ running done yesterday (extra
trip to library to pick up book on hold – turns
out I’d already read it – sigh!), quick stops
to bank, 2 grocery stores, drug store then
home. Last night was special needs group –
that went well until snack time. Usually we
get the snacks ready and the ‘kids’ come &
get their own. For some reason, last night
they didn’t (wouldn’t you know it – it was
one, very rare, night when we didn’t have
ANY helpers! Rushing around serving pop
& bowls of goldfish crackers to 28 ‘kids’
was a bit wearing. The funny part was:
they kept saying: “I didn’t get a drink!”
“I didn’t get WATER!” – then I’d run back
and fill their request. When I finally had
time to go around and say Hi to anyone
who came in late, I stopped at a table
of guys. One of the guys said: “More POP!”
I looked at the cup he was holding and said:
“You already HAVE pop!” He replied (in
typical fashion for our group): “But I
need MORE pop!” Love it! (We have to
stick to a kind of ‘rule’ – one pop, only
because if all 29+ kids decided they
all wanted more – we’d run out FAST!
One snack/one pop per person (Plus
some of them have ‘issues’ when they
drink too many liquids and the parents/
caregivers would NOT like it if we filled
them up for the car ride home! Gotta
love my group – they are truly unique!

Have a GREAT day/night – take a little
time to ‘smell the roses/flowers’ –



PS: Our weather is a nice, pleasant 80 degrees, a

little overcast, but pleasant- YAY!


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One CommentLeave a comment

  1. The hat with the flowers is adorable –too bad the yarn won’t be available any more. It was good that you found the yarn for your shael–now you will have a complete outfit when you get it made. Hey not bad when you figure you got the idea for the outfit just a few weeks ago.

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