As you can see in the photo – the ‘knit’ square has been conquered! This is a ‘corner-to-corner’ knit (actually it’s a dishcloth pattern) – this one is a bit ‘fussy’. The pattern is NOT one of my ‘simple – memorize the pattern & go from there’ things – this requires I pay attention EVERY SINGLE ROW (blame it on all the fancy stitches running diagonally through the middle). The pattern is only 4 rows, but every row you have to pay attention to what (of the 4 ‘lace’ pattern rows) rows you’re currently on. The yarn is some I recently acquired from a donation at my knit group – I have enough of this ‘kind of’ salmon/pink color to probably make about 8 squares; am thinking of making an equal amount in white (each square is about 8″ X 8″) then bordering it in another donated yarn which is a pink & white variagated to tie the two colors together. We’ll see how this all transpires – my decision to finally go ahead with this was the two very encouraging comments from middle son & husband who both really liked the pattern. It’s going to be SLOW GOING but we’ll see –
S’Mores Fudge Bars
2 C. graham cracker crumbs
1/2 C. butter, melted
1/4 C. sugar
1/2 tsp. salt
2 C. milk chocolate chips
1 (14 oz) can sweetened condensed
3/4 C. sugar
1/2 C. light corn syrup[
1/4 C. water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla
Preheat oven 350 degrees F.
Line a 9 X 9″ baking pan with foil.
Mix all ingredients for crust & press
evenly into pan. Bake 10 minutes –
remove from oven & let cool.
In medium saucepan combine chips &
cond. milk over medium-low heat; stir
until melted & pour immediately over
Combine sugar, corn syrup, water &
salt in small saucepan over medium-high
heat; boil until a candy thermometer
reads 240 degrees F. While mixture is
boiling, beat 2 egg whites & cream of
tartar together until soft peaks form.
When syrup is ready, turn mixer on Low
& drizzle syrup along side of bowl slowly,
combining it into the egg whites. When
all the syrup has been added, turn mixer
up to medium-high & beat 7-8 minutes until
thick & glossy. When there is about one
minute left, add vanilla. Spread about
1 1/2 – 2 cups of Fluff on top of chocolate
layer. Turn broiler on; place pan under
broiler for 1 minute until top of marsh-
mallow layer gets lightly golden. Cut into
squares when ready to serve. Makes 25 bars.
Store bars in an airtight container at room
temperature for up to 2 days or, refrigerated
up to 5 days.
Crunchy Bacon/Pea Salad
4 slices bacon
1 quart water
1 (16 oz) pkg. frozen green peas
1/3 C. chopped chives
1/3 C. chopped celery
1/2 Can chickpeas (drain/rinse)
1/2 C. Ranch salad dressing (not
1/2 C. cauliflower florets
1/4 C. cashews (optional)
In medium skillet over medium-high
heat, cook bacon until browned; drain
& crumble. In large pot bring water to
boil; boil peas 1 minutes until just tender;
drain & cool under running water. Cook
cauliflower (same process as peas).
In large bowl toss together bacon, peas,
chives, celery chickpeas, celery, Ranch
dressing & cashews. Refrigerate 30
minutes until chilled before serving.
Crockpot Apricot Chicken
1 C. Russian salad dressing
1 pkt. dry onion soup mix
6 chicken breasts
1 1/2 C. apricot preserves
In bowl mix together salad dressing,
soup mix & preserves. Place chicken
in crockpot & pour mixture over
chicken. Cover & cook on High 1 hour;
reduce heat to Low & cook 3-4 hours.
Remove chicken; shred meat & return
to crockpot – stir to coat. Serve over
cooked rice. Serves 4
Apple, Cranberry & Almond Coleslaw
3/4 C. plain Greek yogurt
1/4 C. mayonnaise
1/4 C. honey
2 T. apple cider vinegar
1 small cabbage, shredded (6-7 C., packed)
1 1/2 C. matchstick carrots
2 large Gala apples, sliced into matchsticks
(about 3 C.)
1/2 C. sliced green onions
3/4 C. sliced almonds (or 1 C. slivered)
3/4 C. dried cranberries
Mix bowl whisk yogurt, mayo, honey &
vinegar until smooth; season with salt/
pepper. In large bowl toss cabbage, carrots,
apples, green onions, almonds & cranberries.
Pour dressing over mixture & toss to evenly
coat. Serve immediately for best results.
Serves about 8
Creamy Dill Pickle Salad Dressing
1 1/2 C. dill pickle juice
1 ripe avocado
1/4 C. extra virgin olive oil
In food processor combine avocado &
pickle juice; pulse until smooth &
creamy. With processor on Low,
stream in olive oil very slowly until
fully combined. Makes about 2 C.
Salmon Noodle Casserole
1 (6 oz) pkg. wide egg noodles
2 T. butter
6 green onions, white parts sliced,
green parts finely sliced, separated
3 stalks celery, thinly sliced (plus 3
T. chopped leaves)
1 (12 oz. ) can evaporated milk
1/2 tsp. salt
fresh ground black pepper
1 C. frozen mixed peas & carrots
1 T. Dijon mustard
1/2 C. sour cream
3/4 C. Monterrey Jack cheese, shredded
1 (7 oz) can salmon, drained/flaked
1/4 C. panko bread crumbs
1/4 C. loosely packed freshly grated
Preheat oven 400 degrees F.
Spray 1 1/2 qt. casserole dish with nonstick
spray. Bring large pot of water to boil, add
salt & noodles. Cook noodles accordg. to
pkg. directions. (save 1/2 C. cooking water)
drain noodles into a colander & return to
pan; stir to separate noodles. Melt 1 T.
butter in large skillet; add celery & green
onion whites; cook, stirring occasionally,
2 minutes. Add milk, salt & black pepper,
peas & carrots, mustard & stir. Bring to boil
then reduce to simmer. Cook until slightly
thickened, about 3 minutes. Pour sauce
over noodles; add sour cream, 1/2 C.
MonterreyJack cheese & reserved pasta
water; stir & pour into prepared dish.
In same skillet melt remaining 1 T. butter;
add celery leaves & green onion tops; stir.
Add breadcrumbs & mix until combined.
Sprinkle mixture on top of casserole. Sprinkle
top with remaining cheeses. Bake 20
minutes until lightly browned on top.
Fair-style Turkey Legs
(overnight – brine/grill)
1/2 C. slat
1/2 C. brown sugar
2 T. onion powder
2 T. garlic powder
2 T. red pepper flalkes
2 T. poultry seasoning
1 T. Tabasco sauce
2 bay leaves
3/4 – 1 gallon water
6 large turkey legs
2 T. chili powder
2 tsp.. steak seasoning
2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. alt
Mix all brine ingredients in large
container with a lid; add turkey
legs. Let sit in brine 12-24 hours,
Prepare charcoal grill for indirect
cooking at about 325 degrees F.
Remove turkey legs from brine,
rinse & pat dry. Mix rub ingredients
in small bowl (except olive oil).
Sprinkle all of rub over legs & gently
rub into legs to coat. Lightly drizzle
oil over grill & cook legs over
indirect heat 45 min – 1 hour or
until thickest part of leg is 165 degrees F.
Turn legs every 10-15 minutes to
Easy Breakfast Danish
2 cans ready-to-use refrigerated
2 (8 oz, ea) pkgs. cream cheese
1 C. sugar
1 tsp. vanilla
1 egg white
1/2 C. powdered sugar
2 T. milk
1/2 tsp. vanilla
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Open cresc. rolls
& roll into prepared pan –
pinch openings together. Beat
cream cheese, sugar, vanilla &
egg until smooth; spread mixture
over rolls evenly. Lay second
cresc. roll evenly on top of
cheese mixture & brush with
egg white. Bake 35-45 minutes
until top is golden brown. Cool
in pan 20 minutes. Mix glaze
ingredients & brush on top.
NOTE: If you would like less
filling, prepared recipe using:
1 pkg. cream cheese
1/2 C. sugar
1/2 tsp. vanilla
and bake 30-35 minutes.
Our weather is still ‘summery’ although
we had a pretty good thunderstorm yesterday
during church – the good thing was it was all
done when we got out of church! (I took my
umbrella for evening church – just in ‘case’!)
It’s gotten a little cooler (due to the rain) –
right now it’s 76 degrees F. with 30% chance
of scattered showers later and into Tuesday.
Hey – the plants & grass can use the rain and
I’m ‘water-washable’ so it doesn’t bother me.
Today my dear cousin Doug is turning 68 –
he & I have been like brother/sister all
along. He lives in Iowa, so we don’t see each
other very often BUT we were both conceived
on the same honeymoon! His parents had been
married a few years and my parents just got
married. The two husbands thought it would be
a good idea for all four of them to go to Canada
to visit the relatives (both husbands were brothers).
Well – long story/short: Doug is 2 weeks OLDER than
me. I remember, growing up, every Christmas we’d
get a Christmas card with a photo stating: “Here’s
Dougie and his sled/snowman, etc.” – and, of course,
his parents would get a card with the same idea:
“Here’s Penny* with her sled/snowman, etc.” – Ah.
the competition! I called him earlier to ‘sing’ him
his Happy Birthday song, adjusting the last line to:
“And you’re older than me!” Of course, you can
just guess – in 2 weeks I’ll be getting that same call
back then we’ll be ‘even’ (both 68) until next year!
*Penny was my nickname growing up – due to the
hair color – sigh…
Enjoy your day!