Nice, quiet Morning (so far)


I do so love Spring! Woke up early (6 a.m.) and it was already 64 degrees F. outside! The sun hadn’t poked it’s head up yet, but I was remembering all I saw and experienced yesterday (it got up to 79 degrees F. yesterday!). There were beautiful blooming forsythia bushes, tulips, daffodils, narcissus and singing robins & red-winged black birds to see and hear as I drove to choir practice around 4:30 p.m. It’s a glorious time to be alive and experience those things!

Today finds me attempting to ‘learn’ new things about Facebook – specifically Facebook GROUPS. I’m trying to figure out just how/where to add all my knit groups old photos, details about the group charity projects, etc. A very nice lady wrote that she’s very FB Groups ‘friendly’ and can help me if I need it – I sure do! (found out that once I put my group on “Public” setting, ANYTHING I post is automatically put ‘out there’ – I just updated my Coordinator status and instantly it’s out there. That’s OK, but I didn’t really want it to be that way, just wanted it to show up under our group’s information. Oh well . . . (the lady just messaged me back on how to create a photo album of our groups photos – yay! Sounds easy enough that even I can do that!) Feel like I’m slowly being dragged into the ‘age of enlightenment’ whether I like it or not – next thing they’ll convince me of why I need a SMART phone!


Gelatin Dessert

2 boxes Orange Jell-O
2 cans frozen orange juice
1 (8 oz) tub Cool Whip, thawed
bag miniature marshmallows
canned fruit cocktail (no juice)
chopped nuts

Pour dry Jell-O into mixing bowl;
mix with frozen orange juice (do
not add water). Mix in Cool Whip,
marshmallows, fruit cocktail,
coconut & chopped nuts. Mix all
well & refrigerate at least 2 hours
before serving.



Rotini with Cherry Tomatoes,
Mozzarella & Basil

1 box rotini pasta
1 clove garlic, minced
4 T. olive oil
5 C. cherry tomatoes
1/2 slice fresh mozzarella
cheese, cubed
1/2 C. Parmigiano-reggiano
cheese, grated

Bring large pot of salted water to boil;
cook pasta accordg to pkg. directions,
reserving 1/2 C. cooking water before
draining. Saute garlic in olive oil in large
skillet over medium heat 2 minutes until
garlic is slightly golden. Add cherry
tomatoes & reserved pasta water; simmer
2 minutes. Drain pasta & toss with sauce.
Stir in basil & cheeses immediately before
serving. Serves 8


Smothered Beef Tips

2 lb. beef tips or stew beef cubes
salt/pepper to taste
1 (10 3/4 oz) can cream of mushroom
1/2 C. onion, chopped
1 (11 oz) can whole kernel corn,
3 potatoes, peeled/cubed
2 T. Worcestershire sauce

Place beef into crockpot, lightly
season with salt/pepper. Place
potatoes on top of beef, sprinkle
a little more salt/pepper. Pour
soup over potatoes, top with
onion & corn. Sprinkle Wors.
sauce on top, cover & cook on
High 4 hours. Serves 4-6


Spinach & Feta Stuffed Pockets

1 pkg. puff pastry sheets, thawed
1 (10 oz) pkg. frozen chopped spinach,
thawed/drained well*
1 C. crumbled Feta cheese
1 onion, finely chopped
fresh herbs, chopped (like parsley,
cilantro, dill – optional)
3 eggs
1 T. water

Preheat oven 400 degrees F.
In medium bowl mix drained spinach, feta,
onion, 2 eggs & optional fresh herbs. In
small bowl whisk remaining egg with water
(egg wash). Roll out puff pastry sheets & cut
into squares (your choice on how large you
want them to be). Place a small amount of
spinach mixture on each square, closer to
one corner, leaving space between mixture
& edges. Using a clean kitchen brush, brush
edges with egg wash. Lift one corner of a
square & fold over to opposite corner
creating a triangle; press edges down using
your fingers or fork tines to seal. Move puffs
to a parchment paper lined try; brush tops
with egg wash. Bake 20 minutes until puffs
are golden brown. Best served warm.

*you can use paper towels to hand-
squeeze the liquid out


Crockpot Hamburger Hash

3 lb. ground beef
1 (15 oz) can tomato puree
1 (10 3/4 oz) can cream of mushroom soup
1 (10.5 oz) can French onion soup
3/4 C. water
1 (28 oz) bag frozen O’Brian potatoes with
onions & peppers, thawed
4 medium carrots, diced (2 C.)
1 tsp. salt
1-2 C. shredded Cheddar cheese

Cook beef in large skillet over medium-high
heat about 10 minutes, stirring occasionally
until brown; drain. Mix tomato puree & soup
in medium bowl; stir in onion soup & water.
Spray insides of crockpot with nonstick spray.
Reserve 1 cup potatoes. Gently mix beef,
remaining potatoes, carrots, salt & soup
mixture in crockpot. Sprinkle with reserved
1 C. potatoes & add cheese to top. Cover &
cook on Low 8-9 hours or until vegetables
are tender. (Hash will hold on Low heat setting
up to 2 hours)

(recipe: Crockpot Moms)

Butter Meltaways (cookies)

1 C. butter, softened
1/3 C. plus 3 C. confectioners sugar
1 1/4 C. flour
3/4 C. cornstarch
2 1/2 T. lemon juice
2 T. milk
1 drop red or yellow food coloring

Beat butter at medium speed with elec.
mixer until creamy; gradually add 1/3 C.
conf. sugar, beating well. Combine flour
& cornstarch; gradually add to butter
mixture, beating just until blended. Chill
dough & shape into 2 (6 inch,ea) logs;
wrap in waxed paper dusted with conf.
sugar. Chill at least 4 hours.

Preheat oven 350 degrees F.
Unwrap dough, cut each log into 18
slices. Place slices 2 inches apart on
greased cookie sheets. Bake 8 minutes.
Transfer to wire racks to cool completely.
Combine 3 C. conf. sugar, lemon juice,
milk & food coloring – stir well & spread on
cooled cookies. Makes 36 cookies


Pepper-Jack Nacho Bake

1 T. oil
1 C. chopped green & red
1 C. chopped onion
3 C. shredded, cooked chicken
3/4 C. water
1 (1 oz) pkg. taco seasoning mix
3/4 C. sour cream
7 C. tortilla chips (6 oz)
1 1/2 C. shredded Pepper Jack cheese

Preheat oven 350 degrees F.
Heat oil in large skillet on medium-
high; add vegetables & cook 5
minutes, stirring occasionally. Stir in
chicken; add water & seasoning mix,
stir. Cook 10 minutes, stirring
occasionally. Stir in sour cream. Place
half the chips in 9 X 13 baking dish.
Cover with layers of half chicken
mixture & cheese; repeat layers.
Bake 20 minutes until heated through.
Serves 6

(recipe: kraft recipes)

Caprese Lasagna Roll-ups

8 lasagna noodles, uncooked
14 oz freshly shredded Mozzarella
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded
Parmesan cheese
(about 1 1/4 oz)
freshly ground black pepper
3 – 4 medium Roma tomatoes, thinly
(about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more
for garnish
1 cup marinara sauce (see recipe below)

Simple Marinara Sauce

2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper
to taste

Heat olive oil in a medium saucepan
over medium high heat. Add onions to
hot oil and saute about 3 minutes until
soft, adding garlic during last minute
of sauteing. Pour in crushed tomatoes
and season with salt and pepper to taste.
Bring mixture just to a boil, then reduce
heat to a simmer and allow sauce
to cook for about 25 – 30 minutes (which
will allow some of the water in crushed
tomatoes to evaporate) while you prepare
pasta and lasagna filling (you can
freeze or refrigerate left over sauce in a
small airtight container for later use,
adding fresh basil if desired).

Preheat oven to 350 degrees.
Cook pasta according to pkg. directions: al dente.
Drain pasta (DO NOT rinse with water) and align
lasagna noodles in a single layer on a large sheet of
parchment or wax paper.

in a large mixing bowl, whisk ricotta cheese
& egg white until well blended. Stir in Parmesan
cheese. Mix in 12 oz. Mozzarella cheese; season
with black pepper to taste.

Place 1/4 cup of cheese mixture over each lasagna
noodle; spread into an even layer, going from one
end of the lasagna to the other. Align 4 thin tomato
slices over cheese mixture then sprinkle fresh basil
over top. Snugly roll lasagna noodles to opposite end.
Spread about 1/4 cup pasta sauce in the bottom of
an 11 x 7 inch baking dish. Align lasagna roll ups,
seam side down in dish. Top each roll up with about
2 Tbsp of pasta sauce (covering edges of pasta so
they don’t dry out while baking). Sprinkle top with
remaining shredded Mozzarella. Bake in preheated
oven 30 minutes. Remove from oven, plate pasta and
garnish with plenty of basil ribbons.
Serve warm.

(recipe: Facebook)

Easy Cheese Danish

1 (8 oz) pkg. cream cheese, softened
1/2 C. white sugar
1 tsp. vanilla
3 T. flour
1 tube crescent rolls
1/2 C. vanilla frosting (can be canned)

Preheat oven 375 degrees F.
In small bowl, mix cream cheese, sugar,
vanilla & flour; set aside. Line a baking
pan with tin foil; grease it & set aside. Unroll
crescent rolls, leaving them in rectangles.
Lay rolls on baking sheet, lining them up
width-wise. Press edges together to even
them out & seal any holes. Cut 1/2 inch
wide diagonal strips on each side of dough.
Spread cream cheese filling down center of
dough, leaving 2-3 inches on each side. Fold
the 1/2 inch wide strips up & over filling,
alternating sides so it looks like a braided
pattern. Bake 20-25 minutes or until
filling is set & dough is golden brown. Cool in
pan 15 minutes.
In small bowl, microwave vanilla frosting 15-30
seconds; drizzle icing over danish & serve.
Makes about 8 servings


Well, it’s the beginning of another new
week – lots to do/catch-up on: need to
organize all my special needs group’s
newsletters (thought I’d lost issues
#1 – around 58, they somehow got
filed on Publisher in a totally different
file/area – still not sure how that
happened – even asked the aid of
husband/computer expert in my
house and it took him about a half
hour to locate the missing items!).
Also adding new photos/files to the
‘new’ location of our knit/crochet
group on Facebook – seems to be the
‘day of arranging’ around here.

Still working on the crocheted yellow
baby blanket (diagonal box stitch); am
almost to the half-way point, then will
have to dig out the directions to figure
out how to begin the ‘decrease’ part of
the pattern; love the pattern but can’t
seem to remember the ‘how to begin/
how to start decrease’ parts without
looking at the pattern (gettin’ old, I guess!)
Also need to start arranging our display
board for end of June “Log Cabin Days”
for our knit/crochet group table. I
threw together a bi-fold board last
year with photos on it – it worked for
the time, but could really be done a
little neater – still have time to do that.
With our weather getting up to 79
yesterday it gave me a brief glimpse
of what it ‘might’ be like end of June
when I’ll be garbed in my ‘costume’
complete with ‘down to my ankles’
skirt & apron – sure hope I don’t
ROAST! Oh well – worry about that
when it comes, I guess.

Have a GREAT day!




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One CommentLeave a comment

  1. I can’t believe that it is already almost time for Log Cabin Days again! Maybe I can get down there this year. (I hope so).

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