Almost there!


I’ve been diligently working on “THE afghan” – to the point that I only have to sew Panel #3 onto Panels 1 & 2, then crochet the border and I’m done! Decided to let the lady who gave me this project know where I’m ‘at’ so I emailed her today only to find, in my emails, one from her inquiring “How is Maria’s afghan coming?” UGH! Oh well .. . I would suppose she’s wondering since it’s been 2 weeks & 2 days, gotta love it.


Fluffy Strawberry Salad

1 (6 oz) box strawberry or raspberry
1 C. boiling water
1 C. crushed ice (or 1 C. cold water)
1 (5.1 oz) box instant vanilla pudding
1 (20 oz) can crushed pineapple & juices
4 C. miniature marshmallows
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) container fresh strawberries

In medium bowl add dry Jello & pour
boiling water over; stir until all has
dissolved. Pour crushed ice in bowl
(or cold water) stir until ice has
melted; refrigerate 10 minutes or until
Jello has slightly set up (should be
thick as pudding). Pour crushed
pineapple & juices into large bowl;
add vanilla pudding mix; stir to
combine. Add marshmallows & Cool
Whip; stir using wooden spoon. Stir
Jello until well ‘whipped’; pour into
Cool Whip mixture; stir to combine.
Wash strawberries, cut off green tops;
slice berries. Add berries to mixture &
stir to combine. Cover & refrigerate
at least one hour before serving.
Can be made up to 24 hours in
advance. Makes 15 generous servings


Classic Cashew Chicken

2 lb. skinless boneless chicken
thighs or breasts
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. cashews

cooked rice

Combine flour & pepper in a large
ziplock bag; add chicken & shake
to coat entirely. Heat oil in skillet
over medium-high heat. Brown
chicken 2 minutes on each side then
place chicken in crockpot. Combine
soy sauce, vinegar, ketchup, sugar,
garlic, ginger & pepper flakes in
small bowl; pour over chicken. Cook
on Low 3-4 hours. Add cashews &
stir. Serve over cooked rice.
Serves 4-6

NOTE: If you like sauce & want to have
more to pour over chicken & rice,
double the sauce ingredients.


Mexican Meatloaf

1 egg, beaten
1/3 C. taco sauce
1 C. coarsely crushed corn chips
1/3 C. shredded Mexican cheese blend
2 T. taco seasoning mix
1/2 tsp. salt (optional)
2 lb. ground beef
(additional taco sauce or salsa)

Combine all ingredients, mix well.
Shape into a round loaf & place in
crockpot. Cover & cook on Low 6-8
hours or until a meat thermometer
reads 160 degrees F. Serve with
additional taco sauce or salsa.


Chicken Parmesan Meatball


1 lb. lean ground chicken
1 C. panko bread crumbs
1 egg
1/2 C. grated Parmesan cheese
1/4 C. milk


1 lb. campanelle pasta (or ziti – any
small shape is fine)
1 (1 1/2 lb) jar marinara sauce
2 C. grated mozzarella cheese
1 tsp. Italian seasoning

Preheat oven 450 degrees F.
Bring large pot of water to boil; add
pasta – cook 1 minute LESS than pkg.
directions state. Add all meatball
ingredients to large bowl; using your
hands, mix together well. Form into
small balls, about 1″ in diameter &
place on a parchment-lined baking
sheet. Bake 10 minutes or until cooked
through & no longer pink. Remove from
oven & reduce oven temperature to 350
degrees F.
Add pasta sauce to a large bowl & stir in
cooked pasta & meatballs. Stir gently
to coat all in sauce. Spread half of
pasta & meatballs into 9 X 13 baking
dish. Top with half of mozzarella cheese;
repeat layers. Sprinkle top with Italian
seasoning & bake 20 minutes or until cheese
is melted.Serve immediately.


Zucchini Italiano

3-4 medium zucchini (unpeeled),
cut into 1/4″ slices
1 small onion, thinly sliced &
separated into rings
3 T. olive oil
2 cloves garlic, minced
1-2 tsp. kosher salt
2 tsp. fresh basil, chopped
(if you use dry, use less)
2 tsp. parsley
dash ground black pepper
2 ripe tomatoes, peeled &
1 C. cracker crumbs
4 T. melted butter
1/2 C. fresh grated Parmesan
1/2 C. grated mozzarella cheese
1/4 C. sliced scallions, green/white
Mix all ingredients (zucchini through
ground pepper) in crockpot; stir well.
Cover & cook on Low 5-7 hours. Before
serving, pour mixture into an oven-proof
casserole dish. Place a layer of sliced
tomatoes on top. Mix melted butter
& cracker crumbs & spread on top of
tomatoes. Sprinkle both cheeses on top
of crumbs.Place under broiler until cheese
is melted & top is golden brown. Sprinkle
sliced scallions over top right before serving.
Serves 6-8


Cookie Dough Brownies

1 C. canola oil
2 C. sugar
2 tsp. vanilla
1 1/2 C. flour
1/2 C. baking cocoa
1/2 tsp. salt
1/2 C. chopped walnuts (optional)

1/2 C. butter, softened
1/2 C. packed brown sugar
1/4 C. sugar
2 T. milk
1 tsp. vanilla
1 C. flour

1 C. (6 oz) semisweet chocolate
1 T. shortening
3/4 C. chopped walnuts

Preheat oven 350 degrees F.
In large bowl beat eggs, oil, sugar &
vanilla until well blended. Combine
flour, cocoa & salt; gradually beat
into egg mixture; stir in walnuts,
if desired. Pour into a greased
9 X 13 pan. Bake 30 minutes until
brownies test done cool completely.
In large bowl, cream butter & sugars
until light & fluffy. Beat in milk & vanilla.
Gradually beat in flour; spread over
brownies; chill until firm.
In a microwave, melt chocolate chips
& shortening; stir until smooth. Spread
mixture over filling. Immediatly
sprinkle with nuts, pressing down
slightly. Let stand until set.
Makes 3 dozen


Our weather is still quite lovely – in the 50’s &
sunny with a light breeze – PERFECT weather
for crafting (in my opinion!).

Dinner, tonight, will be Salmon Patties &
baked potatoes (maybe a tossed salad
thrown in for fun). Husband & I are
back to our ‘old’ routine now – just he &
I rambling around the house; youngest
lives here but we only see him briefly
when he either comes home or gets
ready to go to work. Saw middle son a
few days ago and he was in a great mood;
haven’t touched base with oldest since
last Friday, but that’s OK. How are YOU
getting along with Easter only two weeks
away? I haven’t (quite honestly) even
‘thought’ about what’s for dinner; I DO
know those two days (Sat/Sun) will be
some of my most busy: Saturday is
prep-work for the Easter breakfast
(cutting up fruits, cracking tons of eggs,
etc.). Sunday is get up super early to go
help in the kitchen for the breakfast,
work/serve most of the breakfast,
gobble down a quick bite to eat, then
run to the choir room to practice/sing
Easter service, come home & crash!
It’s been this way for around 5 years
now and my kids have learned that
IF you want EASTER dinner, it had
better be around 5/6 p.m. because
Mom is WAY TOO POOPED to cook
it any earlier! Am going to hit up
oldest to bring the potatoes – he
makes a really tasty dish: sliced
potatoes, onion, some kinds of
cheese – really REALLY tasty! Will
have to start perusing the grocery
store ads soon to get an idea of
just WHAT I’m going to be cooking,

Hope all is going well for you this
day –




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One CommentLeave a comment

  1. Wow it seems like you will be running around like a chicken with it’s head cut off. Just remember to breathe Lady Jane!

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