Deliveries (almost) Complete!


This is the latest baby blanket (#3)  & hat for

Crisis Pregnancy Center

Today was my check up at the Radiologist (mammogram came back clear – YAY!). The doctor said it will be 4 years cancer-free this coming November; still have to have 6 month check ups until we reach the ‘goal’ of 5 years, but that’s OK. I had planned on delivering the above items but it turns out I got some false information – the Crisis Pregnancy Center lady is NOT located across the parking lot from my cancer center so tomorrow is the delivery in a parking lot of a restaurant – works for me! Delivered 1 chemo cap and the four lap blankets (made from the ‘bonus’ Ghana Project squares I received last month) – now I’m back to my ‘usual’ knitting/crochet: baby hats for the hospital, scarves for the homeless shelters and now the baby blankets/hats for Crisis Pregnancy. I started another blanket a few days ago after knitting the above blanket using two thin strands of yarn. I began rooting through my ‘stash’ (I have 3 garbage bagfuls of baby yarns of all sorts) and found quite a few small skeins of really fine “Baby weight/Sport weight” yarns so now I’m doing a blanket in 5 colors (pink, blue, mint green, pale yellow and lavender) – each skein of color is also mixed with white making a very pale color. I’m crocheting them into squares (I’ve done some like this before but it’s been awhile – actually had to go on line to get ‘started’ on how to make these squares) – I’m planning 5 squares of each color – we’ll see, I might decide to do a few more, as 5 X 5 = 25 which will make a SQUARE blanket and I prefer rectangles – all depends on my ‘mood’ when I get those done, I guess.


This is the square pattern I’m using (above is a blanket from a few years ago)


Caramel Apple Dump Cake

1 box yellow cake mix
2 cans apple pie filling*
1 C. butter, melted
1/2 C. caramel ice cream sauce
(whipped cream, optional topper)

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. In large bowl mix pie filling
& caramel sauce; spread evenly
in bottom of pan. Sprinkle dry
cake mix over top, spread evenly
then drizzle top with melted butter.
Bake 45-50 minutes until top is
golden brown & filling is bubbly
around edges. Top with whipped

*can also use cherry, blueberry,
peach, etc.

(recipe: Recipe-Galore)

Savory Onion Chicken

1/4 C. flour, divided
1 broiler/fryer chicken
(3-4 lb) cut up & skin removed
2 T. olive oil
1 envelope dry onion soup mix
1 (12 oz) bottle beer

Place 2 T. flour in large ziplock bag.
Add chicken, a few pieces at a time &
shake to coat. In large skillet brown
chicken on all sides; remove & keep
warm. Add soup mix & remaining flour,
stirring to loosen browned bits from pan.
Gradually whisk in beer; bring to a boil &
cook, stirring, 2 minutes until thickened.
Return chicken to pan & bring to a boil.
Reduce heat; cover & simmer 12-15
minutes until juices run clear. Makes 6


One-Pot Pork Chops & Gravy

4-6 pork chops
1/2 tsp. garlic powder
1/2 tsp. dried oregano
3 T. vegetable oil
1 large onion, halved then sliced
into rings
3 T. flour
1 (14 oz) can chicken broth

Cooked mashed potatoes or rice

Season both sides of chops with salt,
pepper, garlic & oregano. Heat oil in
skillet on medium-high heat until hot.
Sear chops in pan on each side approx.
3 minutes per side until nicely browned.
Remove from pan. Add onions to hot pan,
season with salt & pepper; saute 2 minutes.
Reduce heat to medium then add flour to
the onions. Stir to coat onions & continue
cooking 2-3 minutes, stirring occasionally.
Slowly add chicken broth & stir until smooth
and mixture begins to thicken. Taste for
seasoning & add salt/pepper, if necessary.
Reduce heat to Low, add chops back to pan.
Cover & cook 30 minutes – 60 minutes.(You
want to see a slight simmer – turn heat up
a little if you need to). The longer you cook
it, the more tender the chops will be. Do
not let them boil – keep it to a simmer.
Serve over cooked potatoes or rice.

Cheesy Texas Hash

4 Idaho potatoes, peeled/diced into
1″ chunks
1 T. olive oil
1/2 lb. breakfast sausage
8 slices thick-cut bacon, diced
3 cloves garlic, minced
1 onion, diced
2 fresh jalapenos, sliced
2 chipotle peppers, minced
1/2 bunch green onions, sliced
1 tsp. creole seasoning or seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. crushed red pepper
1 C. Cheddar cheese, grated

sour cream, for topping

In medium pot add potatoes; cover with
cold water & boil 5 minutes; drain. In
meidum skillet add 1 T. olive oil; heat
over medium heat. Add bacon & cook
until crispy; drain & set aside. Reserve
2 T. bacon grease – add onion, jalapenos,
chipotle & saute 5 minutes. Add garlic
& saute 1 minute more. Add sausage &
cook until browned, about 7 minutes. Add
potatoes & all spices to pan. Mix well &
cook about 5 minutes, stirring occasionally.
Heat broiler.
Add bacon & half of green onions to pan.
Top with cheese & place under broiler 3-4
minutes until cheese melts. Remove from
oven & sprinkle top with remaining green
onions. Serve with sour cream. Serves 4


Campanelle with Spinach & Bacon
(campanelle is a type of pasta)

1 lb. campanelle pasta, uncooked
12 slices bacon, cut into 1″ pieces
1/2 C. zesty Italian salad dressing
2 (6 oz, ea) pkgs. fresh baby spinach leaves
1 C. (Kraft) Italian 5-cheese blend cheese

Cook pasta in large deep skillet or Dutch
oven as directed on pkg., omitting salt.
Cook & stir bacon until crisp; remove from
skillet using slotted spoon & drain bacon
on paper towels. Discard all but about
2 T. drippings. Whisk reserved drippings
with salad dressing until blended. Drain
pasta & return to pan. Add dressing mixture,
bacon, spinach & cheese; mix lightly.
Serves 8 (1 1/4 C. each)

(recipe: Kraft recipes)

Sliced Baked Potatoes

4-5 potatoes
4 T. butter, melted
4-5 green onions, chopped
1 c. grated cheese, your choice
4 strips cooked bacon, crumbled

sour cream (for topping)

Preheat oven 400 degrees F.
Slice potatoes about 1/4″ thick &
brush both sides of potato slices
with butter; place them on a cookie
sheet. Bake 30-40 minutes until
lightly browned on both sides,
turning once. When potatoes
are cooked, top with bacon,
cheese, green onion; continue
baking until cheese has melted.
Serve with sour cream

(recipe: Courtney Luper – Facebook)

Creamy Chicken Tortilla Soup

1 T. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
3 C. chicken, cooked/shredded
2 (10 oz, ea) cans diced tomatoes
with green chilies
1 (29 oz) can tomato sauce
1 (15 oz) can black beans, drained/
4 C. chicken stock
1/2 C. heavy cream
4 corn tortillas cut in half then
into 1/2 inch slices

sour cream
shredded cheese (your choice)
sliced avocado
chopped cilantro

Heat olive oil in large Dutch oven over
medium heat. Add onion – cook 2-3
minutes; stir in garlic, cook 1 more
minute & season with salt/pepper.
Add cooked chicken, diced tomatoes,
tomato sauce, black beans, chicken
stock & heavy cream. Stir to combine &
bring to boil. Reduce heat & simmer
15-20 minutes. Add tortilla strips &
serve with favorite toppings.
Serves 6-8


Chocolate Chip Lava Cookies

1 C. chocolate chips
your favorite chocolate chip cookie

Preheat oven 350 degrees F.
Grease a muffin tin
Prepare cookie dough accordg. to
your favorite recipe. Scoop 2 T.
cookie dough into each muffin tin
cup. Melt the cup of choc. chips &
spoon a layer of melted chocolate
over each of the cookies. Scoop
1 T. cookie dough over melted
chocolate, covering completely.
Bake 15-20 minutes until golden
brown. Let cool completely.

(recipe: Facebook)
Our weather is improving a bit since the
weekend – it’s a ‘little’ warmer. The days
are starting to get a little cooler – starting
around the 60’s – right now it’s almost
80 and it’s 6:30 p.m.! Goofy – I hear lots
of people saying “I just LOVE this cooler
weather!”; all I can think is: “I MISS the
WARMER weather – we’ll be getting
COOL very soon!”

Our gas prices are staying low – they jumped
up just a bit over the weekend; they were
$2.15/9 and now they’re $2.19/9 – not a big
jump but I’m still hovering at 1/2 tank so as
long as they stay in that range, we’re good.

This is another kind of busy week: today was
the doctor and deliveries, tomorrow is the
other blanket delivery and Knit Night. Weds.
is special needs group, Thurs (so far) is free –
that I know of, Friday is Gym Night for special
needs group. Still haven’t heard of the Fall
school schedule for grandson – we haven’t
seen him in over a week; almost afraid to
stick my neck out for fear of getting dumped
on with lots of ‘grandson sitting’ dates – we’ll

Right now I’m awaiting our dinner – there’s a
big meatloaf in the oven and mashed potatoes
await ‘finishing’ – when I have several nights
where I’m away, I try to make up big meals
so that the guys have something in the fridge
when I’m gone. After tonight there will be
the meatloaf/mashed potatoes and last night’s
dinner leftovers: Polish sausage and mac & cheese
that should ‘keep them’ for a few – hopefully!

Hope you’re enjoying the changing weather;
I’m getting LOTS of Fall/Football party recipes –
lots of pumpkin recipes – stay tuned, they’re




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One CommentLeave a comment

  1. This weather is reminding me that it will be cold in this house soon. I’ll be hunting fleece jackets, sweaters, and my trusty old flannel shirt.

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