Two more scarves for the homeless shelters! The one on the right is the first one I mentioned & one on left I just finished; both are done with donated yarns. I had never been a fan of boucle yarn before but left scarf middle (the dark part) was actually kind of fun to do – yarn was just thick enough to be able to just knit rows (no pattern) and have it still come out nicely. That middle part was done using just one 5 oz. skein of Bernat Soft Boucle – I’m considering buying more for more scarves in the future. I still have LOTS of the light gray – it was a huge skein so probably more scarves in that color coming up.

Today’s weather is a little ‘outside the weather report’ – it’s lightly raining (I checked yesterday and it didn’t show any rain for a good 3-4 days!). Just checked again:  50% scattered showers & high of 77 – yipee. We’re going to a picnic later on so I’m hoping it clears up! Made another Banana Poke Cake since the last one was so popular (and if it isn’t, that means more to bring home for us!)


Zucchini Cake w/Sour Cream Frosting

2 1/2 C. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 1/4 C. sugar
1/2 C. melted butter
1/2 C. milk
2 eggs, beaten
1 large zucchini, (enough to make
1 1/2 C. pureed)


2 1/2 C. powdered sugar
1/3 C. sour cream, room temp.
1/4 C. butter, softened
3/4 tsp. vanilla
1/8 tsp. salt

Peel all green skin off zucchini &
chop into chunks. Place chunks in
blender; blend to a puree.

Preheat oven 350 degrees F.
In large bowl add flour, soda, salt,
cinnamon, nutmeg & cloves; mix
using wooden spoon to incorporate.
In separate bowl combine melted
butter, milk, sugar, eggs & zucchini;
mix & add wet ingredients to dry. Mix,
using elec. mixer, 2 minutes until
smooth. Spray a Bundt pan generously
with nonstick spray. Pour batter into
pan & bake 40 minutes. test for
doneness using a wooden toothpick
inserted into center – if it comes out
clean, it’s done. Let cake cool on rack
10 minutes. Set a plate on top of pan
& invert cake onto plate. Let cake cool
In medium bowl combine all frosting
ingredients; beat using elec. mixer
2 minutes until smooth & fluffy. Pour
frosting over top of cake.


Foil-Pack Chicken ‘n Mushrooms

1 (10 3/4 oz) can cream of mushroom
1 1/4 C. water, divided
1 (6 oz) pkg. stuffing mix for chicken
6 small boneless skinless chicken breasts
6 slices deli sliced ham (smoked)
1 1/2 C. sliced fresh mushrooms
1 1/2 C. frozen peas, thawed

Preheat oven 400 degrees F.
Mix soup & 1/4 C. water. Combine
stuffing mix & remaining water; spoon
onto centers of 6 large sheets heavy-
duty aluminum foil sprayed with non-
stick spray. Top foil with chicken, ham,
vegetables & soup. Fold foil to make
6 packets & place on rimmed baking
sheet. Bake 30-35 minutes until
chicken is done. Cut slits in foil to
release steam before opening packets.
Serves 6

(recipe: Kraft recipes)

Southern Tomato Pie

4 tomatoes, peeled/sliced
1 (9 inch) deep dish pie crust
1 C. grated mozzarella cheese
1 C. grated Cheddar cheese
1/2 C. sour cream
3 T. mayonnaise
4 basil leaves

Preheat oven 350 degrees F.
Bake pie shell until lightly brown.
Place sliced tomatoes in colander &
sprinkle with salt; allow to drain
10 minutes. Stir sour cream &
mayonnaise then add cheeses,
salt/pepper. Layer tomatoes in pie
crust. Spread sour cream mixture
over top & bake 30 minutes until
lightly browned & cheese is melted.
Remove from oven & sprinkle torn
basil leaves on top. Cool slightly &
serve warm. Serves 8


Home-style Egg Salad

1 dozen large eggs
1 T. finely chopped red onion
1 stalk celery, finely diced
3 T. mayonnaise
2 tsp. chopped fresh dill
1 T. Dijon mustard
1 T. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Place eggs in large pot & add enough
cold water to cover eggs by 1 inch.*
Place pot over high heat & allow to come
to a full rolling boil. Once water boils,
reduce heat to medium-low & allow eggs
to simmer exactly 2 minutes (set a timer).
Remove pot from heat, cover & reset timer
for 10 minutes. Allow eggs to sit undisturbed
in hot water until timer goes off, then drain.
Run eggs under cold water or submerge them
in ice water to stop cooking process. Once
eggs are cool enough to handle, peel & chop
then add to large bowl. In separate small
bowl stir together onion, celery, mayo, dill,
mustard, lemon juice, salt/pepper. Once
mixture is completely combined pour over
chopped eggs & fold gently until fully
incorporated into eggs. Cover with plastic
wrap & chill until ready to serve.

*Add a few dashes of salt to boiling water;
if any of the eggs crack, salt will hep the
escaping white to coagulate so you don’t
lose your eggs in the water!


Lime Coconut Chicken Kabobs

1/2 C. coconut milk*
3 T. olive oil
2 T. soy sauce
2 T. granulated sugar
2 limes, juice & zest
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 1/2 tsp. coriander
2 tsp. curry powder
3-4 boneless skinless chicken breasts,
cut into 1 inch cubes
1 small pineapple, peel/core removed &
cut into 1 inch cubes

In large bowl whisk coconut milk, olive oil,
soy sauce, sugar, lime juice & zest, garlic,
salt/pepper, cumin, coriander & curry
powder. Add chicken cubes & stir to coat.
Cover bowl & refrigerate 2-6 hours.

Preheat grill to medium-high heat.
Thread chicken & pineapple pieces onto
skewers alternating chicken & pineapple
chunks. (If using bamboo make sure to soak
them in water at least 30 minutes before
Lightly oil grill & place kabobs directly on
grill. Close lid & cook 5 minutes. Carefully
turn kabobs over & cook another 5
minutes on other side until chicken is
cooked through. Serves 4-6

*You can find coconut milk in the
grocery aisle where they sell alcoholic
drink mixes.


Peaches ‘n Cream Stuffed French

4 oz. cream cheese, softened
1 T. powdered sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 C. sliced fresh peaches

French Toast:
4 slices French bread
4 large eggs
1/2 C. milk
1 tsp. vanilla
1/2 tsp. cinnamon

Diced peaches & maple syrup,
for serving

In small bowl mix cream cheese,
powdered sugar, cinnamon &
vanilla until smooth. Spread mixture
on slices of bread, top with peach
slices. Make 2 French Toast
‘sandwiches’. In shallow pan or
pie plate, beat eggs, milk, vanilla &
cinnamon. Dip ‘sandwiches’ in egg
mixture, on each side. Heat a large
skillet or griddle to medium-high
heat. Cook ‘sandwiches’ on both
sides until golden brown, about
4-5 minutes on each side. Serve
warm with diced peaches &
maple syrup. Serves 2



1/2 C. chopped sun-dried tomatoes
1 (12 oz) pkg. whole wheat pita
pockets, cut into small triangles
3/4 C. mayonnaise
1 C. sour cream
1/2 C. real bacon, crumbled
salt & fresh ground black pepper
1 head iceburg lettuce, shredded

Preheat oven 325 degrees F.
Place tomatoes in small bowl & cover
with warm water; let stand until
tender; drain. Place pita triangles on
baking sheet & toast 10 minutes.
In medium bowl combine mayonnaise,
sour cream, bacon crumbles & tomaotes;
add a pinch of salt & pepper; mix together
& set aside. Cut out core of lettuce to form
a bowl for the dip.
To serve, spoon dip into hollowed out lettuce
heat & set in center of a serving plate. Place
toasted pita triangles around edge of plate.
Makes 2 C. dip


Hope your day is a GREAT one!




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One CommentLeave a comment

  1. The scarves look great.. Your choice of color combinations are just right for a man’s item. Keep up the good work.

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