and so it begins again – another Monday!

good morning friends

This day started out well – youngest son has a new job (pizza making, which he’s good at), middle son has today off before starting ‘all nights’ (10 p.m.-6 a.m.) tomorrow as Night Auditor for Hilton Hotel. Our weather has cooled off some: now in the high 70’s/low 80’s.

Got started looking up Intarsia knitting patterns for the baby blocks. What, you ask, is Intarsia? Knitting with more than one strand of yarn to make a pattern. Going ‘on line’ I was able to find several intarsia grid patterns I’ll be working on:

imgres images  images

Intarsia is making pictures (using a chart/grid) – my ‘problem’ with what I’m doing is: I’m working on a very small scale (total 20 stitches wide) – most intarsia patterns are used on the fronts of sweaters/hats, etc. and start at 35/45+ stitches wide. The Pink Hearts above is what intarsia looks like when it’s knit/worked up. I’m thinking of doing some hearts on the red/white block – we’ll see. I have 3 of 4 sides for the blue/greens/white block done and am starting on the last side; when it’s done I’ll sew them together then stuff full using polyesther fiber fill (then post a photo, hopefully). I want to make at least three blocks.


Crockpot Peach Compote/Pie

8 ripe peaches, peeled/sliced or
1/2 C. sugar
1/2 C. brown sugar
1/3 C. brandy (optional)
1/4 C. (1/2 stick) unsalted butter,
1 tsp. cinnamon
1 tsp. vanilla

Place sliced/chopped peaches in
large bowl & toss with sugars,
(brandy, if using) cinnamon & vanilla.
Pour mixture into crockpot & top
with cubed butter. Turn on Low &
cook 1 1/2 – 2 hours, stirring halfway
through or until peaches are tender &
sauce is thick & syrupy. Serve hot
with vanilla ice cream or let cool &
cook in a pie or crumble.
Serves 8 or enough for 1 pie


Crunchy Broccoli Salad

3-4 C. broccoli florets
1/2 red onion, cut in half then
thinly sliced
5 slices bacon, cooked/crumbled
1 C. grape tomatoes, cut in half
1 C. sunflower seeds
1 C. craisins
1 C. cubed (or shredded) Cheddar cheese

1 C. mayonnaise
2 T. white vinegar
1/4 C. granulated sugar
1/4 tsp. black pepper

Toss salad ingredients together in large
bowl. In small bowl combine dressing
ingredients until sugar is dissolved; pour
over salad & toss to coat. Chill 1 hour or
longer before serving. Best made & served
the same day.


Crockpot “Crack” Chicken

1 lb. chicken breasts (boneless/skinless)
8 oz. cream cheese
1 packet dry Ranch salad dressing mix
1/2 lb. bacon, cooked/crumbled

Place chicken, cream cheese & dressing
mix in crockpot. Cover & cook on Low
6-8 hours, or High about 4 hours. Once
cooked, shred chicken using 2 forks, then
fold in bacon. Serve on buns, over pasta or
rice – or by itself. Serves 6-8


Old Fashioned Potato Salad

3 lb. small white potatoes
kosher salt
1 C. mayonnaise
1/4 C. buttermilk or milk
2 T. Dijon mustard
2 T. whole-grain mustard
1/2 C. fresh dill, chopped
fresh ground black pepper
1/2 C. celery, chopped
1/2 C. red onion, chopped

Place potatoes & 2 T. salt in large pot
of water; bring to boil, then lower heat
& simmer 10-15 minutes until potatoes
are barely tender when pierced with a
knife. Drain into a colander then place
colander with potatoes over the empty
pot off the heat. Cover with a clean,dry
kitchen towel & leave to steam 15-20
minutes until tender, but firm.
In small bowl whisk together mayo, butter-
milk, Dijon & whole grain mustards, dill,
1 tsp. salt & 1 tsp. pepper. When potatoes
are cool enough to handle, cut them into
quarters or halves, depending on their
size. Place cut potatoes in large bowl &
pour enough dressing over them to
moisten. (as the salad sits you may need
more dressing). Add celery & red onion,
2 tsp. salt & 1 tsp. pepper. Toss well, cover
& refrigerate a few hours to allow flavors
to blend. Serves 6-8


1-Pot Chicken Fajita Pasta

2 tsp. olive oil
1 lb. boneless skinless chicken
breasts, cut into bite-sized pieces
1 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 large white onion, sliced
1 large red bell pepper,
1 large yellow bell pepper, sliced
3 cloves garlic, minced
2 C. chicken broth
1 (10 oz) can mild Ro*Tel diced
tomatoes & green chiles
7 oz. pasta (your choice)
1/2 C. sour cream
1 scallion, diced
2 T. chopped cilantro
4 oz. diced avocado (from 1 small)

Season chicken with 3/4 tsp. salt,
1 tsp. cumin, 1/2 tsp. paprika, 1/4 tsp.
chili powder & 1/4 tsp. garlic powder.
In large, deep skillet, heat 1 tsp. olive
oil over high heat. When oil is very hot,
add chicken & cook until browned, stirring
about 5-6 minutes; transfer to plate.
Reduce heat to medium, add remaining
1 tsp. olive oil; when oil is hot, add onions,
peppers & remaining cumin, paprika, chili
powder, garlic powder & salt. Cook, stirring
occasionally, until soft, about 10  minutes.
Add garlic & stir until fragrant & well
combined, about 30 seconds. Remove from
heat & transfer to chicken plate. In same
skillet add broth, diced tomatoes & uncooked
pasta; stir to combine & bring to boil. Cover
& reduce heat to medium-low; cook 15 minutes
until pasta is tender & liquid is mostly absorbed.
Add chicken & veggies to skillet; stir to combine &
heat through, about 2 minutes. Mix in sour cream
& top with scallions & cilantro. Serve with avocado
on top. Serves 5


Asparagus Pasta Salad

8 oz. penne pasta, uncooked
1 lb. asparagus, trimmed/cut into
2″ pieces
1 C. halved cherry tomatoes
1/3 C. thinly sliced purple onion

1/3 C. plain Greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. freshly chopped parsley
1 tsp. sugar
1 tsp. lemon zest
salt/pepper, to taste

In large pot filled with salted water add
pasta & boil 12 minutes then add cut
asparagus. Cook an additional 2-3 minutes
then drain & run under cold water until
pasta & asparagus have cooled. Drain
completely & place in large bowl. Add
tomato & onion; toss to coat. Whisk
together all dressing ingredients & pour
over pasta – stir to coat. Serve chilled.


Zucchini Salmon Patties

2 (5 oz, ea) cans boneless skinless
pink salmon, drained/flaked
3/4 C. shredded zucchini
1/2 C. dry bread crumbs
1 T. Dijon mustard
2 tsp. lemon pepper seasoning
1 egg, beaten
1/2 C. mayonnaise, divided
1 clove garlic, minced/divided

Combine first 6 ingredients in bowl;
add half each mayo & garlic; mix well.
Shape into 12 (1/2 inch thick) patties.
Refrigerate 30 minutes. Cook patties,
in batches, in large nonstick skillet
sprayed with nonstick cooking spray
on medium heat 8 minutes until
golden brown on both sides, turning
carefully after 4 minutes. Mix
remaining may & garlic until blended &
serve with salmon patties. Serves 6

(recipe: kraft recipes)

Cookie Dough Fruit Crisp

1 lb. refrigerated sugar
cookie dough
1 T. cinnamon
4 C. sliced peaches
2 C. blueberries
1/4 C. sugar
1/2 T. vanilla
1 tsp. kosher salt

1 T. cinnamon
1 T. sugar – mixed together
with cinnamon

vanilla ice cream – for serving

Preheat oven 375 degrees F.
In large bowl mix cookie dough
with cinnamon until combined. In
another bowl stir peaches, blue-
berries, sugar, flour, vanilla & salt –
stir until combined. Spray 9 X 13″
baking dish with nonstick spray.
Add fruit mixture to dish; top with
1 inch balls of sugar cookie dough &
bake until fruit is bubbly & cookie
crust golden, about 1 hour. Sprinkle
top of crust with cinnamon sugar
mixture. Let cool & serve with
vanilla ice cream.  Serves 6



Not much going on, going out to lunch with a
good friend from high school tomorrow – to a
little ‘hole-in-the-wall’ Mexican place she likes –
we’ll see how that goes! Tomorrow night is
Knit/Crochet night and I have about 25 or so
rows on the blue/green/white baby blanket &
then that will be done.

Hope your day is going the way you like –




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One CommentLeave a comment

  1. You sure are talented lady. I wouldn’t even think of trying a pattern like that!!

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