Sorry – been away a few days…


It’s a bit chilly & wet today – 38 degrees, gray & rainy (30 % chance of snow on Thursday . . . yuck). After church Sunday night I was in the foyer getting my coat on when one of our gentlemen said: “Look at the snow!” I said: “Yeah, right . . .” (sarcastically) UNTIL I TURNED AROUND! It was coming down fast & furious AND STICKING! Had to drive home with it blowing straight at the windshield (an ‘interesting’ feat if you’ve never driven like that)…got home fine. Next day it warmed up and all the snow was gone – YAY!

Been working on getting a few scarves knit for the homeless – the church that my special needs group meets at has a big box and every year our group sponsors a collection of hats, scarves, mittens, gloves & socks for the needy in the area. This year they decided to change it up a bit and leave the box up AFTER the holidays. There is a house on the property that the church uses for giving out food for those in need so they will be using the donations during the winter, also. That gives me more time to be able to knit more things to give away – YAY! Here are two of the scarves I just finished (am working on a Teal knit one now)




Pineapple Upside Down Bundt Cake

1/2 C. butter, melted
1/2 C. brown sugar, packed
1 (20 oz) can pineapple slices,
reserve juice
1 jar maraschino cherries
1 box yellow cake mix
1 (3.4 oz) box vanilla pudding mix
3 eggs
1/3 C. vegetable oil
1/3 C. milk plus more, as needed,
see note below

Preheat oven 350 degrees F.
Spray bundt pan with nonstick
spray. Evenly pour melted butter
in bottom of bundt pan & top with
brown sugar. Cut pineapple rings
in half; alternating with cherries, place
in butter/brown sugar mixture in
bottom of pan (standing pineapple
so they look like smiles in dents in
pan). In large bowl combine cake &
pudding mixes together. Add reserved
pineapple juice & milk.(see note
Add eggs & oil; mix until fully blended.
Pour batter evenly over pineapple &
cherries, smoothing out the top
to make even. Bake 30 minutes
following cake mix instructions
for using a bundt pan until a
toothpick inserted near center
comes out clean. Cool cake 10
minutes in pan before running
a knife around edges & inner
ring of pan – invert cake onto
a serving plate & slice between
pineapple rings to serve.

NOTE: When you add reserved
pineapple juice & milk they should
equal 1 Cup of liquid. If you want
you can first pour the juice into
a measuring cup & add enough
milk to make 1 C. liquid. Add
liquid to combined cake & pudding
mixes & continue with recipe.


Turkey Divan

1/2 lb. fresh broccoli florets
1/2 lb. leftover turkey meat, cubed
2 C. leftover turkey gravy
1/4 C. Half & Half or heavy cream
1 T. sherry
2 T. Dijon mustard
2 T. mayonnaise
few grinds fresh nutmeg
2 T. butter
1 C. panko bread crumbs
1/4 C. sliced almonds
1/4 C. grated Parmesan cheese
1/2 C. shredded Gruyere or Swiss

Preheat oven 350 degrees F.
Place medium saucepan of water
to boil & plunge broccoli in; cook
2 minutes then remove to paper
towels to drain & cool. (once cool)
place in small casserole dish. Top with
cut up turkey. In medium saucepan
heat gravy & whisk in cream, sherry,
mustard, mayonnaise & nutmeg.
Heat just to hot & pour over turkey.
In medium saute pan melt butter
over medium heat & add bread
crumbs; cook until browned,about
5 minutes, stirring often. Sprinkle
almonds, Parm & Swiss cheese over
gravy then top with toasted bread
crumbs. Bake 30 minutes uncovered
until hot, bubbly & browned. Serve
immediately. Serves 4

Bacon/Cheddar & Swiss Cheeseball

1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
2 C. (8 oz) shredded Swiss cheese
2 C. (8 oz) shredded sharp Cheddar
1 C. cooked, crumbled bacon (about
12 strips), divided
1/2 C. chopped pecans, toasted/
1/2 C. finely chopped onion
1 (2 oz) jar diced pimientos, drained
2 T. sweet pickle relish
1/4 tsp. salt
1/4 tsp. black pepper
1/4 C. minced fresh parsley
1 T. poppy seeds

assorted crackers, for dipping

In large bowl beat cream cheese &
sour cream until smooth. Stir in
shredded cheeses, 1/2 C. bacon,
1/4 C. nuts, onion, pimientos,
pickle relish, salt/pepper.
Refrigerate, covered, at least
1 hour.
In small bowl mix parsley, poppy
seeds & remaining bacon & nuts.
Spread half of mixture on a large
piece of plastic wrap. Shape half
of cheese mixture into a ball;
roll in parsley mixture to coat
evenly – wrap in plastic. Repeat
with rest of mixture & same
directions. Refrigerate balls
at least 1 hour. Serve with
crackers. Makes 4 cups.

NOTE: To toast nuts:
Preheat oven 350 degrees F.
In a shallow sheet pan with
sides, place nuts & bake
5-10 minutes (OR) cook in
a skillet over low heat until
lightly browned, stirring


Sausage, Garlic, Quinoa-Stuffed

about 25 large whole button
mushrooms (24 oz)*
1/2 C. dry quinoa, rinsed**
3/4 C. broth or water
3 hot Italian chicken sausage links
(the large sized ones)
1/2 C. minced onion
2 large cloves garlic, minced
5 button mushrooms, diced
2 T. garlic powder
1/4 tsp. sea salt
1/4 tsp. paprika
salt/pepper, to taste

Preheat oven 350 degrees F.
Clean mushrooms, remove stems &
arrange on an oiled baking sheet. Bring
small pot with broth or water to boil.
Add quinoa & cook, partially covered,
12-13 minutes until fluffy. While quinoa
cooks, bring skillet to medium-high heat.
Remove casings from sausage & add to
skillet. Cook, stirring often to make small
crumbles until no longer pink; remove to
a plate. Using same skillet, add onion &
a little bit of water or broth to deglaze
pan & saute onions. When onions start
to soften add garlic & chopped
mushroom; reduce heat to medium.
Stir occasionally, cook until onions are
tender & translucent. Add quinoa to
sausage mixture & mix thoroughly. Season
with sea salt, garlic powder & paprika &
remove from heat – allow to cool a little
before handling. Spoon mixture into
mushroom caps & arrange on oiled
pan. Bake 15-20 minutes until
mushrooms are tender & steamy after
giving up a bit of their liquid. Serve hot.
Makes 25 stuffed caps.

*You can use regular mushrooms or
baby bella portobellos.

** You can substitute Italian style
or Panko bread crumbs


Crockpot Turkey/Rice Soup

8 C. water
8 C. turkey/chicken broth
2 chicken bouillon cubes
4 C. cooked turkey, shredded
1 C. grated carrots
2 T. minced dried onions
2 C. cooked white rice
salt/pepper, to taste
1 T. minced garlic
3/4 of a 12 oz. bag egg noodles

Combine turkey, broth, water,
bouillon cubes, carrots, salt/
pepper, garlic & onions in crockpot.
Cover & cook on High 4 hours,
stirring occasionally. After 4 hours
add egg noodles, cover &
continue to cook. Add cooked rice
to crockpot, stir & serve. Serves 10


French Onion Pork Chop Skillet

6 boneless pork chops, 1/2″ thick
2 onions, thinly sliced
2 T. Worcestershire sauce
1 (6 oz) pkg. stuffing mix for chicken
1 1/2 C. hot water
1 C. shredded mozzarella cheese

Cook chops & onions in large skillet
on medium-high heat 8 minutes,
turning chops & stirring onions after
4 minutes (chops will not be done)
remove chops from skillet. Cook onions
5 minutes more until golden brown,
stirring frequently. Stir in Worc. sauce;
return chops to skillet & spoon onion
mixture over chops. Combine stuffing
mix & water; spoon around edge of
skillet. Top chops & stuffing with
cheese. Cover & cook 5 minutes until
cheese melts & chops are done. Remove
from heat & let stand 3 minutes before
serving. Serves 6

(recipe: kraft recipes)

Bacon-wrapped Water Chestnuts

2 (8 oz, ea) cans water chestnuts,
1 lb. lean bacon, cut in half
1 1/2 C. brown sugar
1 C. ketchup
1/4 C. soy sauce

Preheat oven 350 degrees F.
Soak water chestnuts in soy sauce
15 minutes, stirring a few times
to make sure they are fully coated;
remove from soy sauce (reserve
soy sauce). Wrap 1/2 strip bacon
around each, secure with toothpicks.
Place (toothpick sides up) in a 7″ X
11″ glass baking dish. Bake 25-35
minutes until desired crispness.
Remove from dish & drain grease.
Place chestnuts back in dish. Add
ketchup & brown sugar to reserved
soy sauce; stir to combine then
pour evenly over chestnuts to coat.
Bake 20-30 minutes.


Cheesy/Garlic Monkey Bread

1 (12 oz.) can refrigerated biscuits
2 T. margarine, melted
2 T. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 C. KRAFT shredded Italian
5 cheese with a touch of Philadelphia
1/2 C. tomato – basil pasta sauce

Preheat oven 350 degrees F.
Separate biscuits; cut into quarters.
Mix margarine, Parm. cheese &
seasonings in medium bowl until
blended. Add dough pieces; toss to
evenly coat each piece. Spray a
9″ round pan with nonstick spray &
place coated biscuit pieces in pan.
Top with shredded cheese. Bake
20-25 minutes until golden brown.
Cool 10 minutes in pan; remove to
wire rack to cool slightly. Heat pasta
sauce & serve with bread, on the side.
Makes 10 servings

(recipe: Kraftrecipes)

Soft & Chewy Ginger Cookies

2 1/4 C. flour
1 tsp. baking soda
1 tsp. corn starch
1/4 tsp. salt
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
3/4 C. butter, softened
1/2 C. brown sugar, light or dark
1 egg, room temp.
2 tsp. vanilla
1/3 c. molasses

1/2 C. granulated sugar

Combine flour, baking soda, corn
starch, salt & spices in large bowl;
whisk together. In separate bowl
cream butter & sugars. Beat in egg
until thoroughly combined; mix in
vanilla & molasses. Gradually add
flour mixture to butter mixture,
stirring just until combined. Place
in fridge at least 2 hours (poster
leaves hers 24 hours)

Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper. Using a cookie scoop, scoop
dough to form a ball & roll ball
in gran. sugar; place on cookie sheet.
Bake 9-11 minutes being careful to
not overbake. Let cool several minutes
on sheet before moving to wire rack.
Store in airtight container up to a
week or freeze for up to 3 months.
Makes 2 dozen


Sorry I haven’t posted in awhile,
it seems lately almost every day/
evening are filled with places to
go & things to get done. Last
night was our church Ladies
Christmas banquet, tonight is
Knit/Crochet night & Wednesday
is my special needs group (am
looking forward to Thursday &
hopefully a break/rest!).

Chatted with oldest son on plans
for Christmas/dinner and they have
invited us to their house, again, for
Christmas dinner. The other grand-
parents agreed, so we’ll sort of be
doing a copy of Thanksgiving, with
oldest son preparing the meat(s)
and the ‘grands’ taking over with
the appetizers, sides & desserts.
He said he’s thinking either a
prime rib or pork roast or loin –
you can bet I’ll be looking up good
‘sides’ to go with either of those!

Have a great day/evening!



PS: Forgot to add a photo taken Saturday at

my close friend Mary’s (Mama) daughter-in-
law’s memorial service/luncheon.
Husband & I (after 40 years marriage!)





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2 CommentsLeave a comment

  1. Thank you for attending on Saturday. Wes wondered if you are missing a spoon. The scarves are lovely but you always make lovely things.

  2. Love the Cake recipe, thanks for the thorough details 🙂

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