Who would have guessed?

240_F_51723019_f6nXwv3AHbNnaU32nYIOl7fjOFcl5hka

Today is the beginning of ‘getting ready for Log Cabin Days’ – part of what that means is I had to do an inventory of supplies I take with me: specifically our business cards. Over the years I’ve bought my blank card ‘stock’ at Office Max – this year they changed the company they carry – time for me to learn a NEW thing! (ugh) I don’t mind doing it, it’s just one more hurdle to go over in the race to get all things organized before Saturday. Sat down with my trusty computer & the printing guide – turns out I can’t use the image I had on my old cards (don’t even remember WHERE I got it from!) so now starts the ‘fun’ – searching the ‘net’ for free clipart images of knitting baskets. Bet you didn’t know there are at least 1,000 and probably more! The last time I had to do this there might have been several hundred to choose from – not any more! I’ll tell ya – even with trying to shrink the field by being more specific, I’m SURE I looked at a good 1,000. The above photo is just one of them; found some I thought I liked until I put them on the card preview – the photo kind of disappears in the distance. The total size of said image ON THE CARD is probably only about 3/4 inch square, so it has to have a sharp picture (or at least I WANT it to). Here’s a few of what I made the ‘beginning choices of images” –

240_F_71533940_AOx7dkQ7aXXFzdpkAkrqQLPbmC3jTyQT   Heart with LOVE & knitting needles

240_F_108994640_CVIXpVajxSk8zCl67pFSN0T4qE0nNjCQ  stock-vector-basket-with-colored-balls-of-yarn-and-knitting-needles-263838614

Needless to say, I STILL have to do more ‘searching’ – printed out one sheet of cards (enough for the next few days) – will continue this tomorrow.

=================

Pineapple Pretzel Fluff

3/4 – 1 C. crushed pretzels
1/3 C. sugar
1/2 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese,
softened
1 (8 oz) tub Cool Whip, thawed
1/3 c. sugar
1 tsp. vanilla
1 (20 oz) can crushed pineapple
in it’s own juice/drained &
reserve juice
2 T. cornstarch
1/4 C. sugar

Preheat oven 350 degrees F.
Mix pretzels, sugar & melted
butter in medium bowl; press
into a 11 X 7″ baking pan (can
use a 9 X 9″). Bake 8 minutes;
remove & cool. Mix cream
cheese, sugar & vanilla until smooth.
Fold in Cool Whip & spread over
cooled crust. In small saucepan
stir cornstarch & 1/4 C. sugar.
Mix in reserved pineapple juice &
bring to boil over medium heat.
Cook, stirring constantly, until
thickened, about 5 minutes. Stir
in crushed pineapple & spread
over whipped layer in dish.
Cover & refrigerate at least
1 1/2 hours until firm.

(recipe: livingoncloudandreanine.
blogspot.in)
————————————-

Picnic Pasta Salad

1 lb. rotini pasta, uncooked
salt
2 medium cucumbers, peeled/chopped
1 pint grape tomatoes, halved
1 bunch green onions, chopped
1 (6 oz) jar green olives, drained/halved
2 tsp. minced garlic
1 1/3 C. Italian salad dressing

Cook pasta accordg. to pkg. directions for
al dente; drain & rinse with cold water until
cool to touch – drain well. Combine pasta
with remaining ingredients; stir to combine &
refrigerate until ready to serve.

Italian version:
omit cucumbers & green olives, add:
black olives and/or diced green peppers
mozzarella cubes
pepperoni slices
Parmesan cheese

Greek version:
omit green onions, green olives & Ital.
dressing – add:
Kalamata olives
red onion, chopped
crumbled feta cheese
Greek salad dressing

(recipe: southyourmouth.com)
———————————-

Ham & Cheese Hot Dish

3 C. ham – small cube
1 can cream of mushroom soup
1 C. sour cream
1/4 C. milk
1 T. Dijon mustard
8 oz. shredded Cheddar or
Colby-Jack cheese
1/2 lb. pasta (macaroni or long
tube noodles), cooked in salted
water
1 (3.5 oz) pkg. French-fried onions

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. Cook ham in skillet to release
moisture & brown. In bowl combine
soup, sour cream, milk & mustard –
whisk to combine. Add cooked ham &
cheese, stir to combine. Once pasta
is cooked, drain & immediately add
to bowl with ingredients – stir to combine.
Pour mixture into prepared pan & top
with French fried onions, Bake 30
minutes. Remove from oven & allow
to rest 15 minutes before serving.

(recipe: rosssveback.com)
—————————————–
Baked Stuffed Pork Chop Casserole

1 (6 oz) box stuffing mix plus
ingredients to prepare
1 apple, chopped
4 thick-cut pork chops

Preheat oven 350 degrees F.
Prepare stuffing mix accordg. to pkg
directions – add chopped apple &
mix well. Cut a pocket in each chop –
stuff with stuffing mixture & secure
edges with toothpicks. Spray  a 9 X 13″
baking dish with nonstick spray & arrange
pork chops in pan. Spoon remaining
stuffing mix around chops. Cover with
foil & bake 1 hour. Uncover & bake
15 minutes more.

(recipe: mykindofcooking.blogspot.in)
—————————————

Fruit Salad with Sweet Lime Dressing

1 Heaping Cup of each of the following:
strawberries, hulled/sliced
blueberries
blackberries
green grapes, cut in half
mangoes (2-3) peeled/chopped
kiwi (4-5) peeled, sliced thick

Dressing:
1 lime, juiced (approx. 2 or more T.
fresh lime juice)
2 T. powdered sugar
chopped fresh mint, garnish

Combine prepared fruit. In small bowl
whisk lime juice & powdered sugar; add
to fruit & toss lightly to combine.
If making ahead, toss with dressing &
garnish with mint just before serving.
Serves 8-10

(recipe: fromvalerieskitchen.com)
————————————–

Delicious Shrimp Salad

3 lb. fresh shrimp, peeled/
deveined
2 T. olive oil
kosher salt
ground black pepper
1/2 C. mayonnaise
1 orange, juice plus zest
1 T. rice wine vinegar
2 T. fresh dill (+ more,
for garnish)
1 C. cucumbers: deseeded &
diced
1 C. red bell pepper, diced

Preheat oven 400 degrees F.
Toss shrimp with olive oil & 5
pinches salt & ground black
pepper. Spread shrimp in a single
layer on a baking sheet & roast
5-7 minutes, just until firm & cooked
through. Do NOT over cook. Allow
to cool slightly before mixing with
other ingredients. In large bowl, whisk
mayo, orange juice, orange zest, vinegar
& dill; toss with cucumbers, bell peppers
& shrimp. Chill until ready to serve.
Serves 20

(recipe: pgeveryday.com)
——————————————–

One-Pan Lazy Stuffed Mushrooms

6 T. unsalted butter, melted
1/3 c. Italian breadcrumbs
2 lb. button or cremini mushrooms
sliced
1/4 tsp. garlic powder
salt/pepper
1 (10 oz) box frozen spinach, defrosted,
chopped & squeezed dry
1/2 C. Parmesan cheese, grated
8 oz. cream cheese

Preheat oven 350 degrees F.
Spray 2 qt. casserole dish with nonstick
spray. Pour about half breadcrumbs in
bottom, spreading in an even layer. Evenly
layer about 1/3 of the mushrooms on top
of crumbs; drizzle with about 2 T. melted
butter then very lightly season with garlic
powder, salt/pepper. Sprinkle remaining
breadcrumbs over mushrooms then layer
1/3 of spinach, followed by 1/3 Parm. cheese.
Dot top with about 1/3 of cream cheese in
small amounts evenly on top. Repeat
process twice more: mushrooms (pressing
firmly to compress) drizzle with butter then
salt/pepper/garlic powder, spinach, Parm
cheese & cream cheese until all ingredients
are used up. Press down firmly into dish
to compact ingredients. (It’s ok if it comes
up slightly higher than top of dish – it will
cook down in the oven). Bake 25-30 minutes
until top of cream cheese is browned &
mushrooms are tender. Let stand at least
5 minutes before serving. Serves 6

NOTE: You can also add ground sausage to
mixture for a hearty main meal (reduce
or omit salt if doing so)

(recipe: everydaydishes.com)
——————————————

Heavenly Freezer Cake

1 angel food cake, cut into
12 (1 inch) slices
1/2 gallon strawberry ice cream,
cut into 12 slices
1 (12 oz) tub Cool Whip, thawed
1 (8 oz) can crushed pineapple,
drained
1/3 C. chopped walnuts

Arrange cake slices on bottom of
9 X 13″ baking dish. Place ice
cream slices evenly over top of
cake. In medium bowl mix Cool
Whip & pineapple – spread over
ice cream. Sprinkle top with nuts.
Cover & freeze at least 2 hours
before serving. Serves 12

(recipe: mrfood.com)

=========================

Decided that since the next two nights will be
a bit busy (Knit Night/Special needs group) I
have a pork roast & carrots in the crockpot,
potatoes boiling on the stove and a green
bean casserole in the oven – we will be
eating good tonight! (and the next night,
probably!).

Our weather is still in the high 80’s – last week
we were ‘supposed’ to get lots of rain/storms
but really none transpired so it’s just a bit hot
& sunny (great for those who love going to the
beach). Just checked the weather for Saturday
and it’s sunny with a high of 85 so I won’t have
to worry about being cold like last year (hehehe).

Still working my way through my favorite (at the
time) author: Michael Palmer; sadly, reading the
back flap of one of his books alerted me to the
fact that he died end of 2013 – his son finished
that book and has since written one more. Looking
him up on the ‘net’, turns out the son is also an
author and will be using all his father’s notes to
continue the craft – good man! His dad wrote a
total of 19 books (I still have a good 11 or so to
read) – great writer if you’re into murder/mystery
in a hospital setting (his Dad was a Doctor for 20
years and used his experience in his books).

Gotta get off here and get ready for Knit Night –
we have two new ladies coming tonight!

Hugs;

Pammie

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One CommentLeave a comment

  1. It is hard to believe That is has been a year since I visited you at the Log Cabin days. You have to be busy getting ready.


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