Showing off the baby Uggs
The blanket is in her lap, she’s looking at a little frog bath washcloth I got her
I couldn’t resist the ‘tux’ outfit, also (there were a few more extra gifts in the bag, not knit)
It was a very nice shower – she got LOTS of baby clothes – this will be one VERY well-dressed baby boy!
Gas prices have dropped a bit – down to $1.99/9 now (from $2.09/9). Our weather is a very nice Spring – in the mid 50’s & a bit cloudy, but the sun manages to peek through every once in awhile.
1 C. salted butter, room temp.
2 C. granulated sugar
2 1/4 C. flour
1/2 C. fresh lemon juice (about
2 large lemons)
Preheat oven 350 degrees F.
In medium bowl combine butter,
1/2 C. sugar & 2 C. flour; mix until
fully combined. Press dough into
ungreased 9 X 13″ baking dish.
Bake 15-20 minutes until edges are
golden brown. In medium bowl
combine the remaining 1 1/2 C.
sugar, 1/4 C. flour, eggs & lemon
juice – stir well. Pour mixture over
crust & bake 20 minutes. Let cool
completely, sprinkle top with
powdered sugar & cut into bars.
Makes 15-18 bars.
2 tubes pre-made biscuit dough
(like Pillsbury Grands biscuits)
3 T. butter, melted
1 1/2 tsp. garlic powder, divided
1/4 C. Parmesan cheese, grated
1 lb ground beef
1 jar marinara sauce
1 C. shredded mozzarella cheese
12 slices pepperoni
Preheat oven 375 degrees F.
Cut each biscuit round in half
(or quarters, if pkg. makes extra-
large biscuits) so they are the size
of a half-dollar. Dip biscuit pieces in
melted butter, then place in a gallon-
sized zip lock bag & top with 1 tsp.
garlic powder & Parm. cheese – shake
to coat. Spray a large casserole dish
with nonstick spray & pour coated
balls in, spreading in an even layer.
Place ground beef & 1/2 tsp. garlic
powder in saute pan over medium
heat; cook until fully browned. Drain
& mix with marinara sauce. Pour
meat sauce onto balls in casserole
dish, cover the knots. Top with
mozz. cheese & pepperoni. Bake
20-22 minutes until cheese is
melted & bubbly & garlic knots
are puffed up & lightly golden
(if you can see them). Serves 9
1 lb. carrots, peeled/stems cut off
1 C. crushed pineapple, very well
1/4 C. very thinly sliced red onion
1/2 C. currants
1/4 C. golden raisins
2 T. chopped fresh flat leaf parsley
1/4 C. cashews, chopped
3 T. mayonnaise
1 T. lemon juice
1 tsp. poppy seeds
1 T. granulated sugar
1/2 tsp. celery salt
Shred carrots on box grater using
large holes; place in large bowl. Add
pineapple, onion, currants, raisins,
parsley & cashews; stir to combine.
In small bowl combine mayo, lemon
juice, poppy seeds, sugar & celery salt;
mix to combine & add to carrot mixture –
fold in with rubber spatula or wooden
spoon. Refrigerate 1 hour, stir before
serving. Makes 4 Cups.
Chicken Tetrazzini Casserole
1 lb. spaghetti
1 1/2 lb. cooked chicken breast, shredded
2 (8 oz, ea) pkgs. sliced mushrooms
2 1/2 C. chicken stock or broth
1 C. milk
1 C. white onion, chopped
3 cloves garlic, minced
2/3 C. flour
2/3 C. Parmesan cheese, divided
1/2 C. dry white wine
1/3 C. cream cheese, softened
1 T. olive oil
1 1/2 T. unsalted butter
salt/freshly ground black pepper, to
toasted almonds (optional)
Preheat oven 375 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. Bring large pot of
salted water to boil & cook pasta
until al dente. In large skillet add 1
T. oil over medium-high heat & swirl
pan so that it evenly coats the bottom.
Add mushrooms & saute until softened,
3-4 minutes. Add onion & garlic, cook
until onion is translucent & garlic
fragrant. Pour in wine, reduce heat &
let cook until reduced. In medium
saucepan, melt butter over medium
heat & whisk in flour to create a roux.
Once smooth & dark, golden color, slowly
our in milk & chicken stock, stirring
continuously. Bring to boil then reduce
heat & simmer 7 minutes until thickened.
Remove from heat & stir in Parm & cream
cheese, salt & pepper – stir well. Carefully
pour into mushrooms/onions. Add pasta
& shredded chicken – toss to combine well.
Pour mixture into prepared dish & bake
30-35 minutes until cooked through &
bubbly. Remove from oven, let stand 5
minutes & garnish with almonds (if
desired.) Serve hot. Serves 6-8
Crockpot Sticky Ribs
4 lb. boneless beef or pork ribs,
1 1/2 C. barbecue sauce
1/2 C. unsweetened applesauce
4 cloves garlic, minced
kosher salt/ ground pepper,
1 T. sugar (or to taste, optional)
cooked rice, for serving
Mix garlic, applesauce & BBQ sauce
together, add a little water if mix is
too sticky to pour. Season ribs with
salt/pepper & sugar, to taste, rubbing
in well. Layer ribs in bottom of crockpot.
Pour sauce over meat, stirring well to
coat. Cover & cook on High 4 hours,
or 8 hours on Low. Remove meat from
liquid & serve with cooked rice.
Jalapeno Popper Crescent Cups
1 tube crescent rolls
6 oz. diced jalapenos (or to taste)
8 oz. pkg. cream cheese, softened
2 T. sour cream
1/4 C. bacon bits
2 T. chopped green onions
3/4 C. shredded Cheddar cheese, divided
1/2 C. mozzarella cheese, shredded
Preheat oven 375 degrees F.
Reserve 1/3 C. Cheddar cheese. Mix the
rest of the ingredients (except rolls)
in small bowl. Open rolls, pinch seams
together & cut into 18 even squares.
Spray a mini-muffin pan (cups) with
nonstick spray & place one crescent
square into each cup, gently pressing
to fit. Divide filling between cups & top
with remaining 1/3 C. cheese. Bake
12 minutes. Allow to cool 5 minutes
before removing from pan.
Makes 18 mini cups
Hearty Hunter’s Stew
2 lb. boneless beef chuck
roast (or venison) cut into
1 inch cubes
2 T. canola oil
4 1/4 C. water, divided
1/2 C. tomato juice
2 medium onions, cut into wedges
2 stalks celery, sliced
1 tsp. Worcestershire sauce
2 bay leaves
2-3 tsp. salt
1/2 tsp. pepper
6 medium carrots, quartered
1 large rutabaga, peeled/cubed
6 medium potatoes, peeled/quartered
1 C. frozen peas
1 T. cornstarch
In Dutch oven brown meat in oil over
medium heat. Add 4 C. water; scrape
to loosen any browned bits from pan.
Add tomato juice, onions, celery, Worc.
sauce, bay leaves, salt/pepper. Bring
to boil; reduce heat, cover & cook
2 hours, stirring occasionally. Remove
bay leaves, add carrots, rutabaga &
potatoes; cover & cook 40-60
minutes. Stir in peas, cook 10 minutes.
Combine cornstarch & remaining water
until smooth; stir into stew & bring to
boil. Cook & stir 2 minutes until
thickened. Serves 8
Chocolate Delight Dessert
1 C. crushed saltine crackers
1/2 C. graham cracker crumbs
1/3 C. butter, melted
2 C. milk
1 (3.9 oz) pkg. instant chocolate
1 (3.4 oz) pkg. instant vanilla
1 1/2 quarts Cookies & Cream
ice cream, softened
1 (12 oz) tub Cool Whip,
3 Heath candy bars (1.4 oz, ea)
In small bowl combine saltines &
graham cracker crumbs; stir in butter.
Press onto bottom of greased 9 X 13″
baking dish. Refrigerate 15 minutes.
In large bowl whisk milk & pudding
mixes 2 minutes. Fold in ice cream &
spread over cooled crust. Top with
Cool Whip & sprinkle with crushed
Heath bars. Freeze, covered, until
firm. Remove from freezer 30 minutes
before serving. Serves 12
A few observations from the baby shower – I
was the only one to bring a handmade item,
that kind of surprised me (being we have a
lot of older women in our church) and the
only one to include a stuffed animal! (I found
a really cute Peter Rabbit toy). One thing I
thought was very special: her Dad, Mom & she
designed & built the baby cradle! Dad &
daughter went to the lumber yard to pick out
the wood Mom drew the design and Dad cut
out the wood, stained it dark brown & put it
together. Her mother also had a pad for the
bottom and a lovely dark gray cabled throw
for it (she said she didn’t knit it, but ordered
it on line). I’m so happy for all of them, this
will be their first child/grand/great-grand child.
I’m feeling much better, still a little stuffy but
that’s no big deal. Went to Meijers today to
buy some big skeins of yarn – I have LOTS of
yarn in the house but not enough of any one
color/kind to make an afghan. I picked up a
1 lb. skein of plain white, one of mint green
and one of white/blue wound together (I
have another skein of that hidden somewhere).
I’m tossed as to whether to knit another copy
(without the brown border) of the Plume
pattern (like in the above photos) or try a
new pattern (really simple – looks like basket-
weave). We’ll see – I sat down to cast on (start)
and realized that these 1 lb. skeins are NOT
center-pull (meaning the start of the yarn
comes from the inside/center of the skein)
but is an outside start. I have two choices:
either just go with it as is (which means the
huge skein of yarn will be rolling all over the
floor while I’m using it OR break out my
electric ball winder & spend a good hour just
re-winding the yarn into center pull balls – sigh.
My decision? GO ON THE BLOG and AVOID
doing it! (I know . . . what a chicken way out –
right?) After I’m done here I’ll go wind the yarn.
Hope you are all in good health and able
to enjoy the beginnings of SPRING! I saw a few
daffodil flowers (not yet opened up) and a
few crocus – YAY, SPRING!