Now I’m Confused!


Just started on my next knit baby blanket for Crisis Pregnancy Center and decided to try a (new to me) knitting pattern: “Feather & Fan” – it’s a very popular pattern so I looked on line, got a pattern and got started. About 2 inches into the knitting I began having problems; most patterns I can figure out easily – especially if I have a mistake . . . not this one. I ripped out a few rows, went back at it and still had an extra 3 stitches at the end. Finally gave up – ripped it all out and went back on line, remembering there is another VERY SIMILAR pattern (older pattern) called “Old Shale”. Got started on that one and – amazingly – am going ‘swimmingly’! The Feather & Fan pattern had you doing a lot of Purl 2 together stitches; I knit what’s called either “Continental Combined” or “Russian Method” – not what most people use when knitting. For me and my ‘style’ doing Purl 2 togethers (that means you’re purling 2 stitches together, in essence, making 1 stitch out of 2 – a decrease) are difficult – doing lots of them is MORE difficult/frustrating! This ‘new’ pattern (Old Shale) kind of reverses that and has you doing KNIT 2 together instead – THAT I can do – easily! The ‘odd thing’ here is, I got to wondering about the differences in the two patterns as, to me, Feather & Fan looks more ‘fancy’ – so I went on line to check. VERY interesting: most of the sites I found Feather & Fan on had the pattern I had for “Old Shale” – the VERY SAME stitches (not Purl 2 together at all – they were all KNIT 2 together!) WEIRD! Not exactly sure where the difference is AT ALL, now! Oh well – whatever – I’m happy doing the ‘Old Shale’ pattern I found! Here are two photos from other sites to give you an idea:





Cowboy Caviar

1 can rinsed corn (fresh or canned)
1 can rinsed/drained black beans
5 grape tomatoes, halved
1 avocado, chopped
1/2 red or sweet onion, chopped
cilantro, chopped

juice of 1 lime
1 clove garlic, minced
2 T. olive oil
1 T. vinegar
salt/pepper, to taste

Crackers or Nacho corn scoops,
for dipping

Mix dressing ingredients together &
pour over ‘caviar’ – stir to coat. Refrigerate
1 hour before serving.

(recipe: Courtney Luper-Facebook)

No-Cook Peanut Butter Squares

1/2 C. butter or margarine
2 C. powdered sugar
1 1/2 C. graham cracker crumbs
1 C. creamy peanut butter
3 pkgs. (4 oz, ea) semi sweet chocolate,

Line a 9 X 13″ pan with foil with ends of
foil extending over sides. Melt butter in
large microwaveable bowl on High 45
seconds. Add next 3 ingredients; mix
well. Spread mixture on bottom of
prepared pan; cover with melted
chocolate. Cut partially through
dessert to mark 48 squares. Place
in refrigerator 1 hour until firm.
Using foil handles, remove dessert
from pan & cut into squares.

(recipe: kraft recipes)

Cheesy Enchilada Stack Casserole

1 lb. ground beef
1 (15 oz) can black beans, rinsed/
1 c. whole kernel corn, frozen or
1 C. salsa
1 (4.5 oz) can chopped green chiles,
2 tsp. taco seasoning mix
1 (10 oz) can mild enchilada sauce,
4 (9 inch) flour tortillas
2 C. shredded Mexican blend cheese,

1 avocado, halved/seeded/peeled/diced
1 Roma tomato, diced
2 T. chopped fresh cilantro

Heat a little olive oil in large skillet over
medium-high heat. Add ground beef &
cook until browned (about 3-5 minutes)
drain & remove from heat. Stir in black
beans, corn, salsa, green chiles, taco
seasoning & enchilada sauce (reserving
1/2 C. sauce). Lighty spray insides of crock-
pot with nonstick spray. Place 1 tortilla in
bottom; spread 1/3 ground beef mixture
over top; sprinkle with 1/2 C. cheese.
Repeat with 2 more layers, top with
remaining tortilla, enchilada sauce &
cheese. Cover & cook on Low 3-4 hours
or High 2-3 hours.
Serve immediately with garnishes, if
desired. Serves 6


Hearty Squash Casserole

2 eggs
1 T. sugar
1 1/2 C. shredded sharp Cheddar
cheese, divided
1/2 C. mayonnaise
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. yellow summer squash,
cut into 1/4″ slices
1/4 C. plain bread crumbs

Preheat oven 350 degrees F.
Spray 1 1/2 qt. casserole dish
with nonstick spray. In large
bowl, using a fork, beat eggs &
sugar until frothy. Add 1 C. cheese,
mayonnaise, salt/pepper – mix well.
Stir in squash & pour into prepared
dish. Sprinkle top with bread crumbs
& bake 30 minutes. Remove from oven,
top with remaining cheese & bake
10-15 minutes more until heated
through & cheese is golden.
Serves 4


Baked Zucchini Chips

1/4 C. Italian bread crumbs
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
2 T. milk
2 small zucchini, cut into
1/4″ slices

Preheat oven 425 degrees F.
Spray an oven-proof wire rack
with nonstick spray then place
on a baking sheet. In medium
bowl combine bread crumbs,
Parmesan cheese, garlic powder,
salt/pepper. Place milk in a
shallow bowl. Dip zucchini slices
in milk then coat with bread
crumb mixture. Arrange coated
slices on wire rack & bake 25-30
minutes until browned & crisp.
Serve immediately. Serves 4


Cold Fudge Cake
(chill overnight or 6 hours)

3/4 C. (1 1/2 sticks) butter,
1 1/2 C. flour
1 C. chopped walnuts, divided
2 (4 serving size, each) pkgs.
instant chocolate pudding mix
3 C. milk
12 oz. cream cheese, softened
1 C. powdered sugar
1 (16 oz) tub Cool Whip,

Preheat oven 350 degrees F.
In medium bowl combine melted
butter, flour & 3/4 C. nuts; press
mixture into bottom of 9 X 13″
baking dish. Bake 10-12 minutes
until a firm crust forms, let cool.
In medium bowl whisk pudding
mix & milk until thickened; set
aside. In another medium bowl
combine cream cheese, powdered
sugar & half of Cool Whip;  mix
well. Using a wet table knife, spread
cream cheese mixture over top of
cooled crust. Spoon chocolate
pudding mixture over top then top
with remaining Cool Whip. Sprinkle
remaining walnuts on top. Cover &
chill over night or at least 6 hours.
Refrigerate any leftovers. Serves 12


Broccoli Salad Supreme

10 C. broccoli florets (about 3 1/2 lb)
6 C. seedless red grapes (about 3 lb),
cut in half
1 C. sliced celery
6 green onions, sliced
2 C. mayonnaise
2/3 C. sugar
2 T. cider vinegar
1 lb. bacon, cooked/crumbled
1 1/3 C. slivered almonds

In large salad bowl combine broccoli,
grapes, celery & onions. In small bowl
combine mayo, sugar & vinegar – pour
over broccoli mixture & toss to coat.
Cover & refrigerate at least 4 hours or
overnight. Just before serving, gently
stir in bacon & almonds. Makes about
20 servings.


Zucchini Cupcakes

3 eggs
1 1/3 C. sugar
1/2 C. canola oil
1/2 C. orange juice
1 tsp. almond extract
2 1/2 C. flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 C. shredded zucchini

Caramel Frosting:
1 C. packed brown sugar
1/2 C. butter, cubed
1/4 C. milk
1 tsp. vanilla
1 1/2 – 2 C. powdered sugar

Preheat oven 350 degrees F.
In large bowl beat eggs, sugar, oil,
orange juice & almond. Combine
dry ingredients; gradually add to
egg mixture & mix well. STir in
zucchini. Fill paper-lined muffin
cups two-thirds full. Bake 20-25
minutes until toothpick inserted
into center comes out clean. Cool
10 minutes before removing to
wire rack.
Combine brown sugar, butter & milk
in a saucepan; bring to boil over
medium heat. Cook & stir 2 minutes
until thickened; remove from heat &
stir in vanilla. Cool to lukewarm.
Gradually beat in powdered sugar until
frosting reaches spreading consistency.
Frost cupcakes. Makes 1 1/2 – 2 dozen.



Hope you’re having a relaxing ‘last of the
Summer’ holidays –




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One CommentLeave a comment

  1. Patterns like that make you want to throw up your hands and walk away. But you my friend never give up. Good job!

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