One Done!


Knit Scarf for Homeless Shelter

This is the first scarf I was knitting for the homeless shelter project with the new knit group (I meet them next Saturday). The yarn was donated, pattern I made up (really easy) – took me about 1 1/2 weeks, knitting whenever I felt like it. I wanted to go to the first meeting bringing something with me to donate; I’m still working on the other (ladies) scarf – I tend to think of this one as a man’s scarf – it’s long & heavy (I borrowed my husband’s neck to make sure it was long enough before finishing it – it’s folded over in the photo.)

It’s another GORGEOUS day out there – went grocery shopping JUST to have an excuse to go outside! (pretty bad, eh?) From looking at the National weather forecasts, it looks like we, here in good old Michigan, will be enjoying SUMMER-LIKE weather for at least the next 5 days or so! INDIAN SUMMER! YAY! It’s so nice out there I opened the windows and turned on the house fan – it’s about 78 degrees & sunny – just perfect weather for me!


Crockpot Peach Cobbler

3/4 C. Bisquick mix
1/3 C. sugar
1/2 C. packed brown sugar
6 oz. evaporated milk (1/2 of a
12 oz. can)
2 tsp. margarine or butter, melted
2 eggs
3 large, ripe peaches, mashed
2 tsp. vanilla
3/4 tsp. cinnamon

Lightly grease insides of crockpot
with nonstick spray. In large bowl
combine sugar & Bisquick. Add
eggs & vanilla; stir then pour in
margarine & milk; mix well. Mix in
peaches & cinnamon until well
mixed then pour into crockpot.
Cover & cook on Low 6-8 hours
or High 3-4 hours.

Serve warm with vanilla ice cream,
if desired, or Half & Half cream

(recipe: Mary Free-Mary’s Recipe

Cashew Chicken & Broccoli

4 C. raw broccoli, cut into
small pieces
1 C. cashews
1/2 C. sliced yellow onion
1-2 C. cooked chicken*
2 cloves garlic, minced
1/4 C. brown sugar
2 T. soy sauce
1 T. olive oil
1 1/2 C. chicken stock

Add at end of cooking time:
1/4 C. water mixed with
2 T. cornstarch

In large skillet add broccoli, cashews,
onion, cooked chicken, garlic, sugar,
soy sauce, oil & chicken stock. Cook
on High heat; cover with lid & bring
to a boil. Once boiling, reduce heat
to medium & boil 7-8 minutes until
broccoli is tender. Stir in cornstarch
blend to thicken sauce; stir until
well blended. Once sauce thickens
remove from heat. Serve over
cooked rice or noodles. Serves 4

* can substitute canned chicken
if needed


Tater Tot Edge Bake
(Overnight – crockpot)

1 (30 oz) pkg. tater tots
6 oz. diced Canadian bacon
2 onions, chopped
2 C. shredded Cheddar cheese
1/4 C. grated Parmesan cheese
12 eggs
1 C. milk
4 T. flour
1 tsp. salt
1/2 tsp. black pepper

In greased 5 qt crockpot layer 1/3 rd of
tater tots, Can. bacon, onions & cheeses.
Repeat layers twice, ending with a layer
of cheeses. In large bowl, whisk remaining
ingredients & pour over ingredients in
crockpot. Cover & cook on Low 6-8 hours.
Serves 8


Sour Cream Chocolate Frosting

1 C. semi-sweet chocolate chips
4 T. butter
1/2 C. sour cream
1 tsp. vanilla extract
1/4 tsp. salt
2 3/4 C. confectioner's sugar
Melt chocolate & butter together; let cool &
blend into sour cream, vanilla & salt. Gradually
add confectioner's sugar until frosting is of
spreading consistency, beat well. Makes 2 Cups.

(recipe: Rhonda G-Marys Recipe Exchange)

Porcupine Meatballs
 1 lb. lean ground turkey
 1 T. minced garlic
 1/2 tsp. salt
 1/4 tsp. pepper
 1/2 C. uncooked instant brown rice
 1 C. bread crumbs
 1 C. milk
 2 T. tomato paste
 1 (24 oz) can marinara sauce
 Combine meat, garlic, salt, pepper,
 rice, bread crumbs, milk & tomato
 paste in a bowl; shape into meat-
 balls with an ice cream scoop. Place
 in crockpot in a single layer; pour
 marinara sauce over top. Cover &
 cook on Low 3-5 hours. Serves 5
German Potato Pancakes
6 large potatoes
 2 eggs, well-beaten
 1 1/2 T. flour
 1/4 tsp. baking powder
 1 1/2 tsp. salt
 1 small onion, finely grated
 Grate potatoes; place them in a
 sieve & press the water out of them.
 Mix potatoes with rest of ingredients.
 Drop by spoonfuls into 1/4 inch hot
 cooking oil. Cook & brown on both
 sides. Makes 12 pancakes.
 good served with applesauce &
 sour cream
Sauteed Squash Medley
1 medium zucchini, cut in half
 lengthwise, sliced
 1 medium yellow summer squash,
 cut in half lengthwise, sliced
 1/4 tsp. dried Italian seasoning
 1/4 tsp. salt
 1/8 tsp. ground black pepper
 2 T. margarine
 Spray large skillet with nonstick
 spray; heat over meidum-high
 heat. Add all ingredients except
 margarine; cook 5 minutes until
 browned lightly, stirring occasion-
 ally. Remove from heat & add
 margarine until melted.
 Serves 4 (1/2 C. each)
 Note: can use 2 zucchini or 2
 yellow squash instead of 1 each.
Creamy Jalapeno Dip

2 (8 oz, ea) pkgs. cream cheese,
 room temp
 1 C. mayonnaise
 1 C. Mexican-blend cheese, 
 shredded (half Monterey Jack or
 half Cheddar)
 1/2 C. Parmesan cheese
 1 (4 oz) can green chiles, 
 1 (4 oz) can jalapenos, diced
 1 C. panko bread crumbs
 1/2 C. Parmesan cheese
 1/4 C. butter, melted
Preheat oven 375 degrees F.
Combine first 6 ingredients 
in a mixer or food processor; 
blend until smooth. No need 
to drain cans-personal option. 
Spread dip into a greased 
casserole dish.
In a bowl, combine breadcrumbs, 
additional 1/2 C. Parmesan cheese 
& melted butter. Sprinkle crumb 
mixture evenly over dip & bake
20 minutes until top is browned 
& bubbling around edges. 
Well, it seems my computer 
is having fun (again)
at my expense - can't get 
the fonts to line up
correctly without looking 
Crazy - sigh.
Hope you're enjoying the 
tail-end of our great 
summer weather - 
remember to take
a little time for 



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2 CommentsLeave a comment

  1. So generous ! So fabulous to see !

  2. The scarf is great –I agree it is a men’s item. I mowed a lot of the yard the other day–just having fun with the tractor.

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