A nice, quiet day – so far!

dont let people discourage you

Saw this and thought it was cute!

It’s rather gray and gloomy out today – low 50’s and we’re supposed to get rain a little later (sure looks like it!). Finished both baby afghans yesterday and finally have photos for them (they are both going to the Detroit Veterans Baby Shower in September).


This is the Diagonal Box Stitch afghan (crocheted) – the yarn is white & blue twist which, when worked up, comes out looking like denim!


This one is the mint green knit “Plume Pattern” (same as the baby blanket

I posted the photo of yesterday for my friend’s baby – except I didn’t border this in another color)


Chocolate Revel Bars

1 1/2 C. old fashioned oats
1 1/2 C. semisweet chocolate chips
1 1/3 C. flour
2/3 C. brown sugar
1/2 C. (1 stick) unsalted butter/divided
1/2 (14 oz) can sweetened condensed
1 large egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven 350 degrees F.
Line a 8 X 8″ or 9 X 9″ baking pan
with parchment paper, then spray
with nonstick spray. Combine flour,
oats, baking soda & salt in small
bowl. In large bowl cream 6 T. butter
& sugar until lightened in color & fluffy.
Beat in egg & vanilla, then slowly beat
in dry ingredients. In a double boiler
(or microwave, in 30-second intervals)
melt condensed milk, choc. chips &
remaining butter – stir until completely
melted & smooth. Spread 2/3 of cookie
dough mixture & pack into prepared
baking dish. Top with melted chocolate
& gently tap dish against a hard
surface so that it spreads out & evenly
coats the dough. Spoon remaining
cookie dough mixture over top of
chocolate & bake 25-30 minutes until
top is golden brown. Remove from
oven & let cool completely before
cutting into 1″ X 2″ squares.

(recipe: 12tomatoes.com)

Chicken Bruschetta Bake

1/2 C. flour
3 eggs, lightly beaten
1/4 C. grated Parmesan cheese
1/3 C. dry Italian bread crumbs
5 boneless skinless chicken breasts
1 T. butter, melted
1 1/2 C. diced tomatoes
1 tsp. minced garlic
1 T. olive oil
2 T. grated Parmesan cheese
2 T. fresh basil leaves, finely chopped
(or 1 tsp. dried)
1 T. balsamic vinegar
salt/pepper, to taste

Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Mix bread crumbs & 1/4 C. Parm.
cheese – place in a shallow pie plate.
Place flour in another pie plate & eggs
in a separate pie plate. Dip chicken into
flour, then eggs, then bread crumb/cheese;
place in prepared dish – repeat with rest
of chicken. Pour melted butter on top of
chicken. Bake 30 minutes until insides are
no longer pink.
While chicken bakes, mix tomatoes, garlic,
oil, cheese, basil, bals. vinegar & salt/pepper.
Let stand 15 minutes so flavors can meld.
When chicken is done, spoon some of
tomato mixture on each chicken breast &
serve.  Serves 5

(recipe: sixsistersstuff.com)

Crockpot Tex-Mex Cheese Dip
(Queso Blanco)

1 small onion, diced
1 1/2 tsp. minced garlic
1 (14.5 oz) can petite cut
diced tomatoes with jalapenos,
1 (4.5 oz) can chopped green
chiles, undrained
1 C. milk
1 1/2 tsp. Mexican seasoning
1/2 tsp. ground black pepper
2 lb. white American cheese
(from the deli)

tortilla chips, for dipping

Place diced onion in medium sized
microwaveable bowl; cover loosely
with plastic wrap. Microwave on
High 2 minutes. Combine onion, garlic,
and next 5 ingredients in 4 qt. crockpot.
Tear cheese slices into large pieces & add
to crockpot, stirring until blended. Cover
& cook on Low 2 hours (do not overcook).
Stir dip before serving; keep warm.
Makes 6 cups

(recipe: mrfood.com)

Crockpot Cube Steaks & Onion Gravy

4 beef cubed steaks
1/2 of large onion, diced
1 (10 3/4 oz) can cream of mushroom
1 envelope dry onion soup mix
1/2 C. beef broth

Cooked mashed potatoes/rice/or
noodles for 4

Spray insides of crockpot with nonstick
spray. Place steaks in crockpot & sprinkle
diced onion on top. Stir together soup,
dry soup mix & beef broth – pour over
top. Cover & cook on Low 6 hours.
Serve with cooked mashed potatoes,
rice or noodles. Serves 4

(recipe: kandyskitchenkreations.com)

Easy Peasy Party Crackers

5 sleeves saltine crackers
1 1/4 C. canola oil
1 pkg. dry Ranch salad dressing mix
1 pkg. dry Italian salad dressing mix
2 T. grated Parmesan cheese

Place crackers on their sides (like they
were in the sleeve) in rows of a plastic
container with a tight fitting lid. (Don’t
worry if they don’t all fit, just place as
many as you can). Pour oil in a 1 pint
canning jar; add dressing mixes & Parm.
cheese – screw on lid & shake jar well.
Slowly pour all of mix over each row of
crackers. Place on lid & flip container
over. Let stand 5 minutes; flip container
back over & let stand 5 minutes. Repeat
every 5 minutes for 1 hour. Serve.
Store any leftovers in a tightly sealed
container up to 1 week.

(recipe: southernplate.com)

Garlicky Shrimp Stir Fry

4 baby bok choy
4 cloves garlic, minced
1 lb. shiitake mushrooms
1 inch knob fresh ginger, peeled/
1/2 C. chicken or veg. stock
1 tsp. cornstarch
1 T. mirin (or rice vinegar)
1 tsp. sesame oil
1/4 tsp. crushed red pepper
1 1/2 lb. shrimp, peeled/deveined
1 tsp. kosher salt
fresh ground black pepper

Cooked rice or noodles for 4

Cut bok choy crosswise into 1/2 inch
slices, keeping leaves & stalks separate.
Stem shiitakes & thinly slice caps. In
small bowl whisk stock, cornstarch &
mirin. In large nonstick pan heat sesame
oil over medium-high heat until shimmering.
Add bok choy stalks & mushrooms spread
in a single layer. Season with 1/2 tsp. salt &
pepper – cook, without moving, until starting
to brown on bottom, 2-3 minutes. Stir & cook
until softening, 2-3 minutes. Add crushed red
pepper, garlic, ginger & bok choy leaves – stir
to combine. Cook about 1 minute. Season
shrimp on both sides with 1/2 tsp. salt & pepper.
Add to vegs & cook just until pink, 1-2 minutes
per side. Push all ingredients to outer edges of
pan. Pour stock into center & simmer until
thickened, about 2 minutes. Stir everything
together to combine & coat, then remove pan
from heat. Taste & adjust salt/pepper, as
needed. Serve over rice or cooked noodles,
if desired. Serves 4

(recipe: skinnytaste.com)

Calzone Pinwheels

1/2 C. shredded mozzarella cheese
1/2 C. ricotta cheese
1/2 C. diced pepperoni
1/4 C. grated Parmesan cheese
1/4 C. chopped fresh mushrooms
1/4 C. finely chopped green pepper
2 T. finely chopped onion
1 tsp. Italian seasoning
1/4 tsp. salt
1 (8 oz) pkg. refrigerated crescent
1 (14 oz) jar pizza sauce, warmed

Preheat oven 375 degrees F.
In small bowl mix first 9 ingredients.
Unroll crescent dough & separate into
4 rectangles. Press perforations to seal.
Spread rectangles with cheese mixture
to within 1/4 inch of edges. Roll up,
jelly-roll style, starting with a short
side; pinch seams to seal. Using a
serrated knife, cut each roll into four
slices. Spray a baking sheet with
nonstick spray & place slices on sheet,
cut sides down. Bake 12-15 minutes until
golden brown. Serve with pizza sauce.
Makes 16 appetizers

(recipe: tasteofhome.com)

Death by Chocolate Banana Bread

1/2 C. butter, melted (plus more for
buttering pan)
1 c. flour (plus more for flouring pan)
1/2 C. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 C. sugar
1/4 C. buttermilk
1 tsp. vanilla
1 large egg plus 1 large egg yolk
1 C. semisweet chocolate chips
3 super-ripe bananas, mashed

Preheat oven 350 degrees F.
Butter & flour 9 X 5″ loaf pan. In
large bowl whisk flour, cocoa, baking
soda & salt. In another large bowl
combine sugar, butter, buttermilk,
vanilla, egg & egg yolk until smooth.
Pour wet ingredients over dry & stir
until combined. Fold in choc. chips
& mashed bananas. Pour batter into
prepared pan. Bake about 60
minutes until a toothpick inserted
into center comes out clean. Let cool
at least 10 minutes in pan before
turning out onto a wire rack to finish

(recipe: delish.com)

Not much happening around here today –
hope that YOU have a GREAT day filled
with some laughter, rest and peace.




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2 CommentsLeave a comment

  1. A wonderful job on the blankets as usual. I really feel lazy when I see what you have made.

  2. Beautiful needlework and I love the pic of the little girl in the tutu! 🙂

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