Will wonders never cease?


Wednesday found me opening a box (see above) filled with 83 knit 7″ X 7″ squares from Grace UMC in Indiana, PA. Let me explain: many years ago I used to have a afghan ministry for children in Ghana, Ethiopia, Sierra Leone and Durban, South Africa. People from all over would knit/crochet squares and mail them to me; I, in turn, would sew them together to make afghans which would be sent to the above named countries. See my site for details:


It’s been four years since I closed the afghan ministry due to my getting breast cancer – it was quite a surprise to receive afghan squares now! It takes 30 squares to make a blanket/afghan and I don’t have the contact people now who would be able to transport any. This got me to thinking: I ‘could’ sew them into four lap blankets for the chemotherapy patients at my cancer center! So that’s what I’m doing. I have two completed (20 squares each) and two more to go – my next appointment at the center isn’t until September so I have time. I wrote a thank you letter to the lovely ladies at that church explaining what I’m doing with their squares  – like my mother used to say: “Will wonders never cease?”


Rhubarb Custard Bars

2 C. flour
1/4 C. sugar
1 C. cold butter

2 C. sugar
7 T. flour
1 C. heavy whipping cream
3 eggs, beaten
5 C. finely chopped fresh or
frozen rhubarb, thawed/drained

2 (3 oz, ea) pkgs. cream cheese,
1/2 C. sugar
1/2 tsp. vanilla
1 C. heavy whipping cream,

Preheat oven 350 degrees F.
In bowl combine flour & sugar; cut
in butter until mixture resembles
coarse crumbs. Press into greased
9 X 13″ baking dish. Bake 10 minutes.
For filling combine sugar & flour
in bowl; whisk in cream & eggs.
Stir in rhubarb & pour over crust.
Bake 40-45 minutes until custard is
set – cool. Topping: beat cream
cheese, sugar & vanilla until smooth;
fold in whipped cream & spread over
top. Cover & chill then cut into bars.
Refrigerate leftovers. Makes 3 dozen


(These are different than the ones I posted

last post)

Bacon/Jalapeno/Cheese Bombs

1 (16 oz) tube biscuit dough (8 large
6 oz. mozzarella cheese (can use
cheese sticks)
16 oz. cooked bacon (ends & pieces),
cooked & crumbled
3 large jalapenos, seeded/stem removed
& minced

Preheat oven 400 degrees F.
Split each of biscuits in half to make 16
flat discs; divide cheese into 16 equal
portions. Add 1 chunk cheese, about
1/2 tsp. bacon & jalepos on dough disc
then wrap ends around to create a ball;
be sure to fully seal. Dip each ball into
any remaining bacon/jalapeno then
place on a baking sheet with extra
bacon/jalapenos facing up. Bake
10-15 minutes until golden brown.
Serve immediately so cheese is melty.
Makes 16 cheese bombs

(recipe: realhousemoms.com)

Crockpot Tex-Mex Chicken


1 lb. boneless, skinless chicken breasts
1 T. Taco seasoning
1 1/2 C. salsa
1 (15 oz) can pinto beans, rinsed & drained
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 C. frozen corn

Cooked rice – for serving

1 C. shredded Cheddar cheese
chopped cilantro – garnish

Sprinkle taco seasoning over chicken; add
salsa and place in crockpot. Cook, on Low,
3 hours. Add beans, bell peppers – stir to
combine. Cook another 3 hours or until
chicken is cooked through. Remove chicken
& cut into bite-sized pieces; return to crockpot
& stir to coat. Add corn-cook another 15 minutes
or until corn is warmed through. Serve over
cooked rice; top with shredded cheese & cilantro.
Serves 4

(recipe: Richard-slowcooker digest)

2-Ingredient Oreo Bark
(comment: Tastes like
Cookies ‘N Cream)

18 oreo cookies, crumbled
1 (12 oz) bag white chocolate chips

Line a cookie sheet with parchment
or waxed paper. Melt entire bag
of choc. chips in microwave (or
double boiler). Melt & stir 30
second increments if microwv’d)
After it’s melted, mix in 3/4 of crushed
oreos; pour onto paper & smooth
out with spatula. Sprinkle top with
remaining crushed oreos. Place in
freezer about 20 minutes then break
into pieces.

(recipe: Courtney Luper-Facebook)

3- Ingredient Quick Pasta Salad

1 box pasta noodles (your choice –
like bow tie)
1 bag fresh broccoli slaw  mix
salad dressing of your choice

Cook pasta al dente; drain & rinse
in cold water. Drizzle pasta with
salad dressing, just enough to
moisten then toss. Chop broccoli
slaw into small pieces & toss into
pasta. Drizzle more dressing,
to taste. Cover with plastic wrap &
refrigerate at least 2 hours. Test
pasta after 2 hours of chilling; if
more dressing is needed, add it &
return to fridge until ready to serve.
Serves 4-6

(recipe: amandascookin.com)

White Bean Dip

1 (15 oz) can cannellini beans,
2 cloves garlic
2 T. fresh lemon juice
1/3 C. olive oil
1/4 C. (loosely packed) fresh
Italian parsley leaves
freshly ground black pepper

pita bread wedges

Place beans, garlic, lemon juice, oil &
parsley in food processor. Pulse until
mixture is coarsely chopped; season
with salt & pepper, to taste. Place
mixture in small bowl. Makes 6
Serve with pita bread wedges


Our weather is still seasonally great:
84 degrees F. – went grocery shopping
earlier and came home a little earlier
than planned simply because I had ice
cream in the car and didn’t want it to

I’m a little frustrated – I wrote out an
entire blog post this morning with
just about the same content (except
all the recipes got wiped!). Somehow
I accidentally wrote it on the Ghana
site instead of here – when I discovered
it, I erased the one on the Ghana Project,
not thinking that it would wipe everything!
Sigh – live & learn, right?

Hope you’re having a great day – stay cool!




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One CommentLeave a comment

  1. What a great idea for the squares; As for the erasing –hey we have all done that trick so don’t feel bad!

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