Day One of “The Project”


Early this day found me driving to Brandon Township (Oxford, MI) to find a large estate sale; yesterday I learned they had BOXES & BOXES of yarn at really low prices. It was 14 degrees out, but clear, so I made the trek – the house was PACKED with stuff but yarn? Not so much – sigh. They said they had sold a lot already – OK. The one good thing? I found a bag of some partially knit ‘stuff’, some yarn and a knit poncho – all in about the same cream color “The Project” is in – bonus! I’ve pretty much got an idea of what one of the panels will look like; spent about 2 1/2 hours working at that – incorporating already crocheted granny squares onto several already knit panels. The fun part? These panels are the ones with holes  & dog slobber, TONS of knots (this is the worst yarn I have EVER seen when it comes to knots – one every 1 1/2 feet or so – she must have got it at a real sale price, because I wouldn’t pay 10 cents for the whole lot! UGH!) Lots of sorting, clipping, etc. (I told my husband I’m learning the art of STEEKING: “To steek your knitting means to cut it with scissors, which is usually terrifying to most knitters.” I figured out a way to cut apart some of her knitting so that I saved whole chunks out of the various panels – enough to where I will be able to sew them together using the granny squares in between each ‘sewn/cut piece’ – it’s working so far. I must say – have been thinking over what the lady who gave me this project said: “I’ll pay you whatever you want for doing this.” How about $50.00??? (Yes, I know – too much, but believe me this is quite THE JOB!).  (That knit poncho I bought today will be unraveled and used to knit some of the rest of this project.)


 Orange Juice Cake

1 (16.5 oz) box yellow cake mix
1 (4 serving size) orange Jello
3/4 C. vegetable oil
1 C. orange juice
4 eggs

Preheat oven 325 degrees F.
Spray a 10″ Bundt or tube pan with
nonstick spray; set aside. In medium
bowl using elec. mixer on medium
speed, beat all ingredients 2 minutes
or until well mixed; pour batter into
prepared pan. Bake 50-55 minutes or
until a wooden toothpick inserted
in center comes out clean. Let cool
slightly then invert onto a wire rack
to cool completely. Serve or cover
until ready to serve.

1 C. confectioners sugar
2 T. orange juice
zest of 1 orange

Mix confect. sugar & orange juice
together & drizzle over cake. Sprinkle
orange zest on top.

Easy Beef & Noodle Soup

2 T. butter
1 1/2 lb. beef stew mean, cubed
(or leftover roast)
2 garlic cloves, minced
1 large onion, chopped
1 C. chopped celery
1 C. chopped green pepper
2 beef bouillon cubes
1/4 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. ground black pepper
2 bay leaves
1 C. carrot, thinly sliced
1 C. chopped cabbage
6 C. beef broth
2 C. tomato juice
1 (14.5 oz) can diced Italian-style
tomatoes (OR) 1 (14.5 oz) can
stewed tomatoes with juice
2 1/2 C. frozen egg noodles
salt, to taste

In large stockpot over medium-high
heat saute meat, onion, celery, green
pepper, garlic & carrots in butter 5
minutes until meat is browned on all
sides. (If using leftover roast, saute
until vegetables are tender). Stir in
bouillon, cabbage, remaining seasonings,
beef broth, tomato juice & diced tomatoes;
bring to boil, reduce heat to Low.Cover
partially & simmer 45 minutes.
Serves 6-8

Creamy Pesto Pasta

1 C. basil pesto
2 T. olive oil
1/4 C. heavy cream
salt/pepper, to taste
1 lb. your favorite pasta, cooked

Heat oil over medium heat in skillet;
add pesto & mix into the oil. (make
sure to stir often as pesto warms). When
pesto is warmed & a little bubbly, slowly
stream in heavy cream as you stir (you
can always add more cream if you like).
Add some pasta water to thin out the
sauce, if needed. Turn down heat &
continue to stir to incorporate cream &
pesto. Add salt & pepper, to taste.
Serves about 6

Basil Pesto Recipe:
3 C. fresh basil leaves
1 1/2 C. chopped walnuts
4 cloves garlic, peeled
1/4 C. grated Parmesan cheese
1 C. olive oil
salt/pepper, to taste

In a food processor, blend together basil
leaves, nuts, garlic & cheese; pour in
oil slowly while still mixing; stir in salt &
pepper. (serves 16) You can store this in
a jar, refrigerated.


Peanut Butter & Jelly Bars

2 sticks unsalted butter, room temp.
1 1/2 C. sugar
1 tsp. vanilla
2 extra large eggs, room temp
2 C. (18 oz) creamy peanut butter*
3 C. flour
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 C. (18 oz) raspberry
jam (or other flavor)
2/3 C. salted peanuts,
coarsely chopped

Preheat oven 350 degrees F.
Line a 9 X 13 baking pan with
parchment paper, then grease &
flour. In bowl using elec. mixer
fitted with paddle attachment, cream
butter & sugar on medium speed until
light yellow, about 2 minutes. Turn
speed to Low, add vanilla, eggs & peanut
butter; mix until all ingredients are
combined. In small bowl sift flour, baking
powder & salt. With mixer on Low speed,
slowly add flour mixture to peanut butter
mixture; mix until just combined. Spread
2/3 of dough into prepared pan; spread
over bottom using a knife or spatula. Spread
jam evenly on top. Drop small globs of
remaining dough evenly over jam (don’t
worry if all jam is not covered, it will
spread in oven). Sprinkle top with chopped
nuts. Bake 45 minutes until golden brown.
Cool & cut into squares. Makes 24 bars.

*Poster recommends using Skippy
peanut butter

(recipe: Ina Garten/

Tomato Spinach Tortellini Soup

1 T. olive oil
1/2 C. minced onion
6 C. chicken broth
1 (14 oz) can whole tomatoes, coarsely
1/2 of a (12 oz) pkg. (Barilla) 3-Cheese
sea salt
cracked black pepper
5 oz. fresh spinach, chopped coarsely
few leaves fresh basil, chopped coarsely
fresh oregano, chopped (about 1/4 tsp.)

In a soup pot heat oil over medium-high
heat. Saute onion 2-3 minutes; add garlic &
stir. Add broth & tomatoes; turn heat up
to High & bring to boil. Add tortellini & cook
accordg. to pkg. directions. When tortellini
is almost done, add spinach, basil & oregano.
Taste, adjust seasonings to your liking.
Serves 4


Crockpot Cranberry-Orange
Pork Roast

2 T. oil
1 flat boneless pork loin roast (4 lb)
1 (14 oz) can whole berry cranberry
1/2 C. Catalina salad dressing
1 T. soy sauce
1 T. cornstarch
1 tsp. zest plus 1/4 C. juice from
1 orange

Heat oil in large skillet on medium-
high heat. Add roast; cook 4-5 minutes
on each side or until browned on both
sides. Transfer meat to crockpot. Mix
cranberry sauce, salad dressing & soy
sauce; pour over meat. Cover crockpot
with lid & cook on Low 4-5 hours. Remove
meat from crockpot, reserving liquid.
Cover meat to keep warm. Whisk
remaining ingredients in small bowl until
blended; stir into liquid in crockpot. Cook,
covered, on High 10 minutes until
thickened. Slice meat; place on platter.
Drizzle meat lightly with sauce; serve
remaining sauce on side. Serves 16

NOTE: For best results do NOT cook
roast on High setting.

(recipe: Kraft foods)

Almost Heaven Dessert

1 (18 1/4 oz) yellow cake mix
1 (20 oz) can crushed pineapple
1 (1 oz) pkg. instant vanilla pudding
1 (8 oz) pkg. cream cheese, softened
2 C. cold milk
1 (8 oz) tub Cool Whip, thawed
1 C. finely chopped pecans

Mix cake accordg to pkg. directions.
Bake in a 9 X 13 pan. While cake is
still hot, poke cake with a fork &
pour pineapple with juice, over cake.
Mix pudding, milk & cream cheese,
beating until smooth. Spread over
pineapple layer. Spread Cool Whip
over top & sprinkle with chopped
pecans. Refrigerate 1 hour before
serving. Serves 12


Hope you’re having a great day – have
to get off here & go start dinner: breaded
beef cube steaks and mashed potatoes
(probably a salad thrown in there, too).




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One CommentLeave a comment

  1. I’m just waiting for the snow to hit so I can get out and clear the driveways. Your quest for yarn seems to have paid off some what –good. I think $50, isn’t enough when you add all your effort to the project!

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