Catchin’ Up Day!


It’s a beautiful bright, sunny day (56 degrees F) so I’m BOUND to get ‘stuff’ done that’s been awaiting me getting healthier. First things: trip to library to check out more books (read all the ones I had while sick), quick stop at the new Kroger Gas Station to use my 20 cents off per gallon points (not sure, but I don’t think I did it right – sigh), then to KMart to finish up buying baby ‘stuff’ for the shower tomorrow night. Finally got outside to photo the blanket, hat, 3 pr. booties I made for my friend; got all the photos & began editing them only to realize my one shot of them includes a lovely outline of me holding the camera (sun was at my back & I was kinda blinded by the brightness . . . sigh).


Not the best photo – the booties: white ones are newborn, solid blue are 3-6 months and the baby Uggs (blue & brown) are 6 months.


Close up of the stitch pattern: “Plume”


Along with the knitted items I got a super big package of baby wipes, a pkg. of teething rings you put in the freezer, a cloth baby book with a little mirror in it (the kind you attach to the stroller) and a really cute frog-shaped washcloth – I think we’re covered.


Brown Butter Choc. Chip Bars

2 1/2 C. flour
2 C. mini semi-sweet choc. chips
1 C. light brown sugar
1 C. (2 sticks) unsalted butter
2/3 C. sugar
2 large eggs
2 1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt

Preheat oven 325 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick spray. Combine flour,
baking soda & salt in medium bowl.
Place butter in medium saucepan over
medium heat &melt, stirring frequently,
until browned, 5-6 minutes; remove
from heat & let cool. In large bowl
beat butter & sugars until combined
then mix in eggs, one at a time. Add
vanilla then gradually mix in dry
ingredients until incorporated. Fold
in choc. chips then place dough into
prepared baking dish, smooth top
evenly. Bake 25-30 minutes until
golden brown & edges have begun
to pull away from sides of pan. Remove
from oven &let cool 15 minutes before
slicing. Makes 2 dozen.

Reuben Roll-ups

1 (8 count) pkg. crescent rolls
1/2 C. Thousand Island salad dressing
4 oz. sliced corned beef
4 oz. sliced Swiss cheese
1 C. sauerkraut, drained/rinsed &
gently squeezed dry

Preheat oven 350 degrees F.
Unroll & divide rolls. On each roll place
1 T. 1,000 Isl. dressing, 1/2 oz. corned
beef, 1/2 oz. cheese & 2 T. sauerkraut.
Roll up & place on a parchment-lined
baking sheet. Repeat with rest of rolls
& filling. Bake 13-15 minutes until
lightly browned. Serve with extra
Thousand Island dressing for dipping.
Makes 8


Old Fashioned Lima Beans & Ham

1 (1 lb) bag dried lima beans,
sorted/rinsed & soaked (read bag directions)
2-4 meaty ham hocks (or 1 C. leftover ham)
2 onions, chopped
1 tsp. garlic, minced
1 tsp. chili powder
salt/pepper, to taste
4 C. chicken broth
additional water, as needed

Place rinsed/soaked beans in crockpot;
add ham hocks & onion. Add broth & any
water needed to bring waterline to 2 inches
above beans. Stir in seasonings. Cover &
cook on High 2 hours, then turn to Low for
4 more hours until beans are tender.


Coconut Thai Curried Chicken

6-8 chicken breasts
3-4 T. curry powder
1 T. salt
1 T. black pepper
2 T. garlic powder
1 onion, quartered
1 yellow bell pepper, sliced
1 C. coconut milk*
2 C. chicken broth
3 potatoes, peeled/cubed

cooked rice

*you can find coconut milk in
grocery stores – in the alcoholic
drink mixes area

Place chicken in crockpot; add all
other ingredients except coconut
milk & broth. Mix well to coat each
piece. Pour in coconut milk & broth;
cover & cook on Low 6-8 hours. Serve
over cooked rice.

(recipe: crockpotmoms-Facebook)

Creamed Spinach Maria

6 T. butter, divided into 1 T. & 5 T.
1/2 yellow onion, diced
4 C. milk
2 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 tsp. dry mustard powder
5 pkgs. (50 oz, total) frozen spinach,
5 T. flour
1 C. Velveeta cheese, cut into slices
1 C. shredded sharp Cheddar cheese
1 1/2 C. grated Monterey Jack cheese,
divided into 1/2 C. and 1 C.

Preheat oven 350 degrees F.
Place 1 T. butter in large saucepan over
medium heat; melt & add onion. Coo
4-5 minutes until softened & lightly
browned. Add milk, garlic powder, red
pepper flakes & mustard – stir & bring
to boil, stirring regularly. As soon as it
starts to boil, reduce heat to simmer.
Melt 5 T. butter in smaller saucepan,
sprinkle 5 T. flour into it. Stir to form
a paste, cooked over low heat 2-3
minutes. Add this mixture to large
pan & stir to combine. Reduce heat
to medium, gradually add Velveeta &
Cheddar, stirring frequently to create
a thick sauce. Add 1/2 C. Mont. Jack
cheese; when cheese melts, remove
pan from heat. Drain any excess
water from thawed spinach & add
spinach to cheese sauce, mixing to
combine. Pour mixture into large
greased casserole dish & top with
remaining Mont. Jack cheese. Bake
15-17 minutes until cheese melts &
is bubbling slightly. Serves 10-12


Easy Roasted Lemon/Garlic Shrimp

1 1/2 lb. shelled/deveined jumbo shrimp
(size 9-10)
2 cloves garlic, minced
1 T. olive oil
1/4 tsp. crushed red pepper flakes
juice of 1 lemon
1 T. chopped parsley

Preheat oven 400 degrees F.
Spray 2 large nonstick baking trays
with nonstick spray. Combine shrimp,
garlic, oil & red pepper in large bowl,
stir to combine. Arrange shrimp on
sheets in single layer. Roast 6-8
minutes until shrimp turn opaque.
Squeeze lemon over shrimp &
garnish with parsley. Serves 4


Banana Bread Brownies

1 1/2 C. sugar
1 C. sour cream
1/2 c. butter, softened
2 eggs
3-4 ripe bananas, mashed
2 tsp. vanilla
2 C. flour
1 tsp. baking soda
3/4 tsp. salt
1/2 C. chopped walnuts (optional)

Brown Butter Frosting:
1/2 C. butter
4 C. powdered sugar
1 1/2 tsp. vanilla
3 T. milk

Preheat oven 375 degrees F.
Grease & flour a 15 X 10″
jelly roll pan. In large bowl
beat sugar, sour cream, butter &
eggs until creamy. Blend in
bananas & vanilla; add flour,
baking soda & salt – blend 1
minute; stir in walnuts. Spread
batter evenly in pan & bake
20-25 minutes until golden
Heat butter in large saucepan over
medium heat until boiling. Let butter
turn a delicate brown – remove from
heat immediately. Add powdered
sugar, vanilla & milk – whisk together
until smooth – it should be thicker than
a glaze, but thinner than frosting. Using
a spatula, spread frosting over warm bars;
frosting will be easier to spread while bars
are still warm.

(recipe: Courtney Luper -Facebook)


While out and about yesterday I noticed that
at about 9-something a.m. the gas prices were
the same as they’d been for about a week:
$1.94/9 BUT – later on in the day they had jumped
to $2.09/9 – NOT COOL! WHY didn’t I get gas early
in the day? Who knows . . . guess it doesn’t matter
since I still needed almost a full tank of gas – sigh.

I saw our BUNNIES yesterday out in the yard! We
have had bunnies in our yard for years, not sure
if it’s the same ones – sometimes you see a baby,
sometimes an adult but yesterday there were two
adults which (hopefully) means we’ll have baby
bunnies soon! I just love seeing them. Our yard
is fenced in, we don’t have an pets to scare them
so they kind of see our yard as a sanctuary of
sorts. Just another happy sign that Spring is here!

Last night’s knit group was fun, we had 14 ladies.
One of our ladies whom (I’m guessing) is in her
early 40’s just announced she’s having baby #3 –
she has 2 other children 5 & 4; she said her
husband thought she was joking when she told
him but now he’s adjusting (she’s due in Nov.) –
yep, you guessed it – probably another baby
project to knit!

Hope you are enjoying your day – I have to
get off of here and go hunt up all the papers
for getting our taxes done (oh joy . . .) – like
I said at the beginning of this post: It’s GET
IT DONE day! (still have to do some laundry
& run the dishwasher plus hand-wash some
dishes from our Easter dinner Monday!) Yep,
I’m a little behind but it will all get done –




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One CommentLeave a comment

  1. The baby blanket pattern is lovely I’m sure the mother will love it.

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