Another one DONE!

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This is the ‘simple/easy’ scarf (only 4 stitches, repeated) – the one that gave me fits when I couldn’t figure out where I made the mistake! It’s DONE! YAY! Saturday is the once-a-month meeting with the other knit group and I’ll be taking in all three recently finished scarves (multi-brown/cream, raspberry one & the one above.) Yesterday I stopped by the Historical Society to deliver the five finished coffee mugs with covers and it was perfect timing: the lady in charge of crafts just happened to pull in right when I did (they were closed, but she was dropping off some things.) We had a chat about other items our knit/crochet group might be able to create for their sales. After a quick trip inside the General Store she came out with several items for me to view: a hand-knit teddy bear (that one is a bit over the ‘experience’ level for most of my ladies; a head wrap of sorts (again, a bit over most ladies levels) and a really simple “Key Hole Scarf” – she gave me the scarf to take home and see if I could find a pattern for it. (hoping to attempt one later today – we’ll see). Here’s a few photos, so you have an idea what I’m talking about:



There are two styles of these: one (Red) in which you knit a little ‘tunnel’ to thread the other end of the scarf through and one that just has a ‘slit’ in one end of the scarf (Pink), same idea – thread other end of scarf through. (I’m thinking the ‘slit’ version sounds easier – at least, to me). We’ll see – she was hoping for something simple that our beginner knitters & crocheters could create (rather than the tons of dishcloths we donated in years past).


Magic Pumpkin Custard Cake

1/2 C. butter, melted & cooled
2 C. milk, warmed to lukewarm
4 eggs, separated
1/8 tsp. cream of tartar
1 3/4 C. powdered sugar
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 C. pumpkin puree
1 C. flour

Whipped cream or Cool Whip
for topping cake when serving

Preheat oven 325 degrees F.
Whip egg whites with cream of tartar
until stiff peaks form; set aside. Beat
egg yolks & powdered sugar until light.
Beat in melted/cooled butter, vanilla,
cinnamon, ginger, cloves & allspice;
mix in flour. Beat in pumpkin & 1/2 C.
milk. Scrape down sides of bowl & then,
using elec. mixer on lowest speed, add
remaining milk in a steady, slow stream.
Gently fold in egg whites by hand. Grease
a 9″ X 9″ pan & pour mixture into
prepared pan. Bake 55-65 minutes. Cake
will be jiggly because it is a custard, but
shouldn’t be runny. Allow cake to cool
completely before cutting.


Zucchini/Tomato Casserole

2 large zucchini, cut lengthwise
2 T. olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 1/2 C. tomato sauce
1/2 C. grated Mozzarella cheese
1 T. basil, finely chopped
2 tomatoes, cut into 8 pieces

Preheat oven 350 degrees F.
In large pot boil zucchini until tender;
drain. In medium skillet heat oil over
medium heat & saute onion/garlic
until onion is tender. Spray inside of
casserole dish with nonstick spray; place
half of tomato sauce in bottom & spread
evenly. Place a layer of onion/garlic,
zucchini, rest of tomato sauce & basil;
top with Mozzarella cheese. Top with
sliced tomatoes. Bake 20 minutes or
until golden brown.  Serves 4-6


Everything Breakfast Casserole

1 (16 oz) roll breakfast sausage
1/2 onion, chopped
1 bell pepper, chopped
2 C. shredded Cheddar cheese, divided
1/2 C. sour cream
1 can cream of mushroom soup
1 to 1 1/2 lb. frozen shredded hashbrowns,
7 eggs
1/2 C. milk
1/8 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper, to taste

Preheat oven 350 degrees F.
Brown sausage with onion & pepper in
skillet until sausage is no longer pink;
drain. In large bowl mix sausage mixture,
cheese (
reserving some to sprinkle over top)
sour cream, soup & hash browns. Mix well
transfer ingredients to 9″ X 13″ dish. In
separate bowl mix eggs, milk, garlic & onion
powders, salt & pepper; pour over top of
mixture in pan. Bake, uncovered, 1 hour
then sprinkle top with reserved cheese &
bake 10 minutes longer.


Creamy Quinoa/Turkey Soup

1 1/4 C. uncooked quinoa(rinsed so
it’s not bitter)
4 C. water
4 tsp. chicken bouillon
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. thyme
1 carrot, finely grated or diced
1 celery rib, finely diced
3 C. cooked turkey, chopped (
ham or chicken – cooked)
1/4 C. butter
1/3 C. flour
2 C. heavy cream
salt & pepper
(optional: bacon crumbles)

Add quinoa, water, bouillon, parsley,
onion & garlic powders, thyme, carrot,
celery & meat to crockpot. Cover & cook
on Low 3 hours or until quinoa is cooked
through. In frying pan, melt butter over
medium heat; stir in flour by tablespoon
to form a roux*; whisk in cream, a little at
a time, until fully incorporated & smooth.
Stir cream mixture into crockpot; add salt &
pepper, to taste. Cook, uncovered, on High
15 more minutes. Ladle in serving bowls &
top with bacon crumbles. Serves 6

*ROUX: a mixture of butter & flour which
is browned in a pan and serves as a thickening
agent to soups & stews.

(recipe: 365daysofslowcooking)

Crockpot Ham

one 7 lb. ham
2 C. pineapple juice
1 C. brown sugar
1/2 C. maple syrup

(optional: pineapple slices)

Unwrap ham & place in crockpot. Rub
ham with brown sugar on all sides.
Pour pineapple juice & maple syrup
over ham. You can put pineapple
slices over ham, if desired. Cover &
cook 4-5 hours on Low. About an
hour before serving, pour juice over
top of ham. Remove ham & let
rest 10 minutes before carving.

(recipe: Mary Free-Mary’s Recipe

Loaded Baked Potato & Chicken

3-4 medium russet potatoes, diced
(about 1.5 lb or 4 1/2 C.)
1 lb. boneless, skinless chicken breast
4 slices bacon, cooked crisp & crumbled
1 1/2 c. shredded Cheddar cheese
4 green onions, sliced (green only)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 C. heavy cream
2 T. unsalted butter, cut into small

Preheat oven 350 degrees F.
Lightly greast 9 X 9″ pan or casserole
dish. Spread half diced potatoes in
bottom of pan. Place diced chicken
evenly on top; season chicken with
salt & pepper. Sprinkle with half the
bacon crumbles, 1/2 C. cheese &
half green onions. Spread remaining
diced potatoes on top, remaining
bacon, 1/2 C. cheese, remaining
green onions & 1/4 tsp. salt & pepper.
Pour heavy cream over top then dot
with butter. Cover with aluminum
foil & bake 1 hour. Uncover & bake
another 30 minutes. During last few
minutes sprinkle with remaining 1/2
C. Cheddar cheese; bake until melted.
Serves 4


Caramel Apple Pie

1 (9 inch) pie crust, unbaked
7 C. apples, peeled/sliced
1 T. lemon juice
1/2 C. sugar
4 T. flour
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. flour
1 C. brown sugar
1/2 C. oats (quick cooking)
1/4 tsp. salt
12 T. cold butter cut in small pieces
1/2 C. chopped pecans
1/2 (12 oz) jar caramel ice cream topping

Preheat oven 375 degrees F.
Place sliced apples, lemon juice, sugar,
flour, salt & cinnamon in a bowl; mix well &
place in unbaked pie crust. In medium bowl
combine flour, brown sugar, oats & 1/4 tsp.
salt; stir to combine. Mix cold butter into
oat mixture using a pastry cutter (or two
forks) until it resembles coarse crumbs.
Lay two large pieces of aluminum foil on a
large cookie sheet. Place pie in center of
foil & press butter/oat mixture over top
of pie. Using the foil, cover pie loosely
with foil & bake 30 minutes. Remove foil
from top of pie & allow to bake 25 minutes
more. Remove pie from oven & sprinkle
1/2 C. chopped pecans over top. Drizzle
1/2 jar of caramel topping over pie. Place
pie back in oven & bake 5 more minutes.
Let pie rest to room temperature. (You
can eat it hot, but texture will be more
runny). Makes 1 deep dish 9 inch pie


Crockpot Strawberry Applesauce

6-7 C. peeled/cored/sliced apples
1 lb. strawberries, stems removed
1/2 C. water
sugar, to taste

Add apples & strawberries to 5 qt or
larger crockpot; add water. Cover &
cook on High 4 hours. Add cooked
fruit to blender, cover & pulse just
a few times until smooth but not
pulverized. Stir in sugar, to taste.


Cinnamon-frosted Pumpkin

1/2 C. shortening
1 1/2 C. sugar
1 egg
1 C. pumpkin
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt

Cinnamon Frosting:
1/4 C. butter, melted
1/4 C. shortening
1 1/4 C. powdered sugar
1 T. milk
3/4 tsp. vanilla
1/2 tsp. cinnamon

Preheat oven 375 degrees F.
In large bowl cream shortening &
sugar; add rest of ingredients &
mix until combined. Drop by
teaspoon onto greased cookie
sheet. Bake 10-12 minutes or
until edges are golden brown.
Let cool on pan 3-5 minutes;
remove to wire rack & let cool.
Cream together butter & shortening
in mixing bowl. Slowly mix in rest of
ingredients then spread over
cooled cookies. Makes 36 cookies


Our weather is still nice for Fall: 50’s, breezy
with some sun; looking at the forecast for
later in the week it looks like we’re getting
some rain – I can’t remember a Halloween
when it DIDN’T rain (even as a kid!).

Today is quiet – oldest son is getting off
work early to carve a pumpkin with our
grandson (so we have a week off of
‘grandson sitting’). I know they’ll have
fun – they both love being creative when
it comes to pumpkin carving!

Hope you’re having a nice day – remember
to do something for yourself – a quick nap,
read a book, take a walk to enjoy the
beauty of this Fall – the colors, sounds &
smells of this season.




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One CommentLeave a comment

  1. Taking your advice I started my Joe Hill novel today. I managed two chores that were on my to do list yesterday so I earned the time!!!

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