Casual Day


Today is another ‘gentle’ day – early morning found husband and youngest son take son’s car to dealership – it’s not running right. Since I finished the grey scarf yesterday I started another one; guess I should preface this: was given a good amount of darker grey yarns (a few cream) and thought I could put them together for some more scarves for the homeless shelters. The one I started today is another pretty easy pattern – it’s dark grey for about 4 inches, then 4 inches medium grey then a sort of fluffy/soft black & cream mix. I’m going to use up all of the black/cream mix yarn (it’s a medium sized skein) then end with a copy of the other end: medium grey to dark grey.

Finished my book – not really happy with the ending but hey, I’m not the author so I don’t have much ‘say’ in how he wrote it. Don’t have another author/book in mind right now so I’ll just wait & see what piques my interest.

Last night was Knit/Crochet night and was happy to see a lady who used to be a part of our group many years ago (she still lives in the area but doesn’t drive) – she immigrated to the US 9 years ago from Peru and is an expert knitters AND crocheter – was SO good to see her again. Along with her visit we got the thrill of seeing our first ‘Knit Group Baby’ – one of our members had her first baby almost 2 months ago and she brought her last night. Lots of “Ooooooh’s/Ahhhhhhs’ were heard. I love my group – the people are friendly and we seem to form a close-knit (pardon the pun) bond with each other. It’s nice to know we’re not just a ‘club’ but a group of like-minded ladies who invest time in each other as well as our joined craft.


 Cheesy Yellow Squash & Ham Casserole

1 1/2 lb. yellow squash, thinly sliced into
1/4 c. diced yellow onion
1/4 C. diced red bell pepper
8 oz cream cheese
1/2 C. shredded sharp Cheddar
1 C. diced cooked ham or turkey,

Preheat oven 375 degrees F.
Spray 2 qt. baking dish with nonstick
spray. Layer bottom of dish with half
yellow squash slices & lightly sprinkle
with salt/pepper. Top with half of onions,
red bell pepper & dollops of 1/2 cream
cheese plus half Ched. cheese. Repeat
layer, ending with rest of Cheddar cheese.
You can add diced ham/turkey at this point.
Bake 40-45 minutes until top is beginning
to brown & squash is fork-tender; let rest
5 minutes before serving.

*can also substitute one cooked spaghetti
squash (strands) in place of yellow squash

Note: You can cut down on the cooking time
by lightly steaming, boiling or sauteing the
squash before baking until nearly tender.
Using this method, simply bake until cheese
is melted.


Death by Chocolate Cake

1 box yellow cake mix
1 box vanilla instant pudding mix
1 box chocolate instant pudding mix
4 eggs
3/4 C. oil
1 C. sour cream
1 (12 oz) bag semi sweet chocolate chips

Preheat oven 350 degrees F.
Mix all ingredients (except choc. chips)
together for 2 minutes. Pour half batter
into a greased Bundt pan or 9 X 13″ pan;
top with half the chocolate chips. Pour
rest of batter on top, smooth then sprinkle
with remaining chocolate chips. Bake 50

(recipe: Facebook)
Fresh Tomato Pie

1/2 of one (15 oz) pkg. refrigerated
pie crusts
2 large tomatoes, sliced
1/2 tsp. dried basil
1/2 tsp. dried chives
1/2 tsp. black pepper
1/2 C. mayonnaise
1 C. shredded sharp Cheddar cheese

Preheat oven 400 degrees F.
Place piecrust into 9″ pie plate; fold
edges under & crimp. Prick bottom &
sides of crust using a fork. Bake 9
minutes – reduce oven temp. to 350
degrees F.
Arrange tomato slices in crust bottom.
Combine basil, chives & pepper; sprinkle
over tomatoes. Spread top with mayonnaise
& sprinkle top with cheese. Bake, uncovered,
20 minutes until cheese melts & pie is
thorouhly heated. Let stand 10 minutes
before slicing. Serve warm or cool on wire
rack. Serves 6

Homestyle Beet Salad

3 whole fresh beets, stems removed
1/2 C. chopped onion
1 T. sugar
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. black pepper
1 clove garlic, minced
1/4 C. red wine vinegar
1/4 C. olive oil

Place beets in medium saucepan; add
enough water to cover. Bring to boil over
high heat, then reduce heat to Low &
continue cooking 35-40 minutes until
tender. Drain; let cool 10 minutes. Remove
skins from beets*, cut into quarters, then
into 1/2″ cubes. In small bowl whisk
remaining ingredients & pour over beets –
mix well. Cover & refrigerate 4 hours or
until ready to serve. Serves 6

*when preparing beets it’s recommended
that you use rubber gloves so your hands
do not get stained

Foil Packet Fish Florentine
(oven recipe)

2 C. instant white rice, uncooked
2 C. warm water
1 lb. flounder filets, cut crosswise
in half
4 c. tightly packed fresh spinach,
coarsely chopped
1/4 C. (Kraft) Philadelphia Chive &
onion cream cheese spread
1/2 C. (Kraft) Sun-dried tomato
vinaigrette salad dressing

Preheat oven 375 degrees F.
Combine rice & water; spoon onto
centers of 4 large sheets heavy-duty
aluminum foil. Top evenly with half
fish, cover with spinach, cream cheese
spread & remaining fish. Drizzle tops
with dressing. Fold foil to make 4
packets & place on rimmed baking
sheet. Bake 15 minutes. Cut slits in
foil to release steam before opening
packets. Serves 4

(recipe: kraft recipes)

Upside-Down Cheescake Apple Pie

2 Pie crusts (like Pillsbury)
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
2 eggs
6 large apples, peeled/thinly sliced
2 tsp. lemon juice
1/2 C. granulated sugar
2 T. flour
2 tsp. cinnamon

caramel ice cream sauce (for serving)

Preheat oven 400 degrees F.
Line pie plate with one pie crust. Using
mixer on High, combine cream cheese, sugar
& vanilla until fluffy. Add eggs; mix until
combined. Pour  mixture into pie crust.
In large bowl combine apples, lemon juice,
sugar, flour & cinnamon. Gently place
apples on top of cream cheese mixture. Top
with second pie crust, turning crust inward
to bake. Cut a few small slits in top crust
for steam. Line a pan with parchment paper &
place pie on the pan. Cover pie loosely with
a piece of foil & bake 30 minutes. Remove
foil & bake an additional 30 minutes until
the apples feel soft when a knife is inserted.
Remove from oven & cool 10 minutes.
Place a large plate over top of pie & flip it
upside down, releasing the pie onto the
plate. Cool 1 hour on counter top then
refrigerate 4 hours or overnight. Serve
cold with caramel sauce.


Crockpot Pork Chops w/
Golden Ranch Gravy

4 center-cut pork chops (bone-in,
or boneless)
1 (10.75 oz) can cream of chicken soup
1 envelope ranch dressing mix
1 T. butter

cooked rice

Melt butter in large heavy skillet over
medium heat. Brown pork chops well on
both sides; remove & place in crockpot.
Add soup & ranch mix to pan chops were
browned in; mix well & heat. Pour over
pork chops in crockpot. Cover & cook on
High 3-4 hours or Low 4-6 hours.
Serve over cooked rice.  Serves 4


Sassy Sweet ‘n Sour Cabbage

1 tsp. vegetable oil
4 slices bacon, cut into 1/2″ pieces
1 onion, thinly sliced
1 medium green cabbage, cored/
cut into 1 inch pieces
1/4 C. cider vinegar
1/4 C. granulated sugar
3 T. soy sauce

Heat oil in large heavy pot over
medium heat. Add bacon; cook
until brown & crisp, stirring
frequently. Using a slotted spoon
transfer bacon to a plate. Add
onion & cabbage to pot; cook-
stirring often, until cabbage is
wilted (about 10 minutes). Add
vinegar, sugar & soy sauce; cook
until cabbage is crisp-tender, about
10 more minutes. Stir in bacon &
serve. Serves 4


Not much new going on – they called on
son’s car – seems it has a pinched line going
to the catalytic converter; they’re ordering the
part and it should be good to go tomorrow
afternoon. Son needs his car to go to work
so getting him back on the road is a necessity
around here – for all of us!

The weather’s still holding at Typical August:
mid 80’s & sunny. If I were a beach-goer I’d
be in my glory (but I’m not – burn too easily
and, at my age, just don’t feel like going
through all the ‘preparations’ to get there,
etc. Yep – I’m LAZY!

Enjoy your summer day;



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One CommentLeave a comment

  1. The color combo on the scarf sounds interesting. It is good that you have the knit group for companionship.

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