Getting it DONE! YAY!


Getting most of the Christmas shopping done – YAY! Still have a few more things, but those I can pick up at the grocery store, drug store or bank! Am happy that the gifts are ‘coming together’ – for awhile I really wasn’t exactly sure WHAT to get others! Last minute (you know me) thought/idea – why not knit 4 bath/spa cloths for 2 of the leaders in my special needs group? They liked them when I did that 2 years ago…so you guessed it, bought 4 balls of cotton yarn to get that done. Oh…and did I mention I have to complete them in less than a week, since our group Christmas party is NEXT WEDNESDAY? Oh well, not a big thing. Sometimes, I’ve learned (the hard way) I need to listen to my own advice: went to knit group last night with latest knit scarf. Easy pattern IF you pay attention…got to chatting and looked down: nice even rows of 4 holes each side of pattern…and then a solid patch (where I forgot to put holes)! UGH! Ripped it out, knit it again only to do the very same thing again! Gave up, brought it home to fix. Lesson to self: ONLY bring simple knitting (like baby hats) to knit group…chatting & knitting (with counting) just doesn’t work! In fact, that’s usually my beginning/opening email to new members: bring something that doesn’t require a lot of attention or counting because knitting/crochet, eating/drinking/ and LOTS of chatting just don’t go well. Oh well…live & learn, eh?


Crockpot Cinnamon Almonds

1 C. granulated sugar
1 C. brown sugar
3 T. cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
3 C. whole almonds
1/8 C. water

In large bowl mix sugars, cinnamon
& salt. In another bowl, using a
whisk, mix egg white & vanilla until
frothy. Add almonds & mix to coat
thoroughly. Spray insides of
crockpot with nonstick spray. Add
almonds to egg white mixture &
stir to coat well; pour mixture
into  crockpot & turn on Low.
Cook 3-4 hours, stirring every
20 minutes. In the last hour
add 1/8 C. water & stir well; this
will ensure a crunchy coating &
help the mixture to harden. Line
a baking sheet with parchment
paper & spread almonds on sheet
to cool. Almonds will be very
sticky – be sure to separate them
the best you can; let cool.

Roasted Cinnamon Sugar
Candied Nuts

1 egg white
1 tsp. vanilla
3 C. nuts (cashews, almonds &
1/2 C. brown sugar
2 tsp. ground cinnamon

Preheat oven 250 degrees F.
Lightly spray a jelly roll pan
with nonstick spray. In medium
bowl whisk egg white & vanilla
until frothy; add nuts & stir
until coated. In small bowl mix
brown sugar & cinnamon; add to
nuts & toss to coat. Spread nuts
evenly in prepared pan. Bake
50-60 minutes, stirring every
15 minutes until golden brown.
Cool & store in airtight container.
Makes 3 cups


Spinach/Mushroom Pasta

1 (8 oz) pkg. uncooked penne
2 T. vegetable oil
1 C. sliced portobello mushrooms
1/2 C. butter
1/4 C. flour
1 tsp. minced garlic
1/2 tsp. dried basil
2 C. milk
2 C. mozzarella cheese
1 (10 oz) pkg. frozen spinach,
1/4 C. soy sauce

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. Cook
pasta accordg. to pkg. directions;
drain. Heat oil in saucepan over
medium heat; add mushrooms
& saute 1 minute. Melt butter
into pan; whisk in flour, garlic
& basil – gradually stir in milk
until thickened. Stir in 1 C. cheese
until melted. Remove pan from
heat & stir in cooked pasta,
mushrooms, spinach & soy
sauce; transfer mixture to
prepared dish & top with
remaining cheese. Bake
20 minutes until heated
through & cheese is melted.
Serves 8-10


Musroom-Garlic Cream Cheese

2 T. butter or margarine
1 (8 oz) pkg. fresh mushrooms,
finely chopped
1 T. flour
1 T. finely chopped onion
2 cloves garlic, finely chopped
1/2 C. whipping cream
1/4 C. grated Parmesan cheese
1 (8 oz) tube refrigerate crescent
dinner rolls (OR) 1 (8 oz) tube
refrigerated crescent dough sheet
2 T. chopped fresh parsley

Preheat oven 350 degrees F.
In 10 inch skillet melt butter over
medium heat. Add mushrooms,
flour, onion & garlic; mix well &
cook 5 minutes, stirring frequently,
until vegetables are tender. Add
cream & cheese; mix well. Cook
2-3 minutes, stirring frequently,
until most of liquid has evaporated.
If using crescent rolls, unroll dough
into 2 long rectangles & firmly press
perforations to seal. If using dough
sheet, unroll dough & cut into
2 long rectangles. Cut each
rectangle into12 squares. Place 1
square in each of 24 ungreased
mini muffin cups. Firmly press
in bottom & up sides of cups,
leaving corners of dough extended
over edges of cups. Spoon 1
heaping teaspoon mushroom
mixture into each cup. Bake
9-12 minutes until golden brown.
Sprinkle tops with parsley &
cool 5 minutes. Remove tartlets
from pan & serve warm.
Cover & refrigerate any leftovers.
Makes 24


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


Baked Honey-Lemon Chicken

1 1/2 lb. chicken breasts, pounded
thin, cut into bite-sized pieces
2 eggs
2 T. water
1/2 tsp. olive oil

Chicken Breading:
1 C. flour
2 T. cornstarch
1 T. ground ginger
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. salt

Honey-Lemon Ginger Sauce:
3 cloves garlic, minced
2-3 tsp. freshly ground ginger *
1/2 C. honey
3 T. fresh lemon juice
lemon zest from 1 lemon
1 T. rice wine vinegar
1 tsp. cornstarch
(sriracha – Asian hot chili sauce)
to taste (optional)

Preheat oven 375 degrees F.
Line a baking sheet with foil & place
a cooking rack on top; lightly spray
with nonstick spray. (If you don’t
have a cooking rack, you can put
the chicken directly on the foil)
In large bowl whisk 2 eggs & 2 T.
water. Combine Chicken Breading
ingredients in large zip-lock bag.
Dip chicken pieces in egg wash,
shake off excess then in bag of
flour mixture – shake until evenly
coated. Space chicken evenly on
rack & lightly spray with nonstick
spray. Bake 10 minutes then move
sheet 8-10 inches away from broiler.
Broil to desired crispiness (about
3-5 minutes). For extra crispiness
flip chicken over & broil other side
to desired crispiness, being careful
not to burn the chicken.

While chicken is baking, heat 1/2 tsp.
oil in small saucepan over medium heat.
Add garlic & ginger – saute 30 seconds.
Add all remaining Honey Sauce ingredients
EXCEPT Sriracha (if using) & whisk to
combine. Bring sauce to boil, reduce
heat & simmer until sauce thickens
(about 2 minutes). Taste & stir in
Sriracha (if using)
In large bowl toss baked chicken with
sauce using a spatula until evenly
coated. It will seem like not enough sauce,
but keep mixing until it covers all the


Pecan Pie Bars

2 C. flour
1/2 C. powdered sugar
1 C. butter, softened
1 (14 oz) can sweetened
condensed milk
1 large egg
1 tsp. vanilla
pinch salt
1 (8 oz) pkg. milk chocolate
English toffee bits
1 C. chopped pecans

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray.
Combine flour & sugar in large bowl;
cut in butter until mixture resembles
coarse meal. Press mixture firmly
onto bottom of prepared pan. Bake
15 minutes. In large bowl beat milk,
egg, vanilla & salt until smooth. Stir
in toffee bits, pecans & spread evenly
over baked crust. Bake 20-25 minutes longer
or until lightly browned. Cool; cover & chill.
Cut into bars – store leftovers in fridge.
Makes 4 dozen

Six Fruit Crisp

1 (25 oz) jar chunky applesauce
1 (20 oz) can pineapple tidbits,
1 (15 1/4 oz) can sliced peaches,
1 (15 1/4 oz) can sliced pears,
1 (11 oz) can mandarin oranges,
1 (21 oz) can cherry pie filling

2 C. flour
2 C. packed brown sugar
1 C. butter, melted
Cool Whip, thawed
Preheat oven 375 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray & pour apple-
sauce into pan – evenly. Layer
with pineapple, peaches, pears
& mandarin oranges, evenly.
Spread pie filling on top.
Combine flour, brown sugar &
butter; sprinkle over top. Bake
40-45 minutes until golden brown.
Serve warm with Cool Whip on
Serves 12-15


Our weather today is sunny & 40 degrees –
perfect for shopping! (Was going to delay
until tomorrow, but then thought: “You
don’t know what tomorrow’s weather will
be – do it now!”

Not much else new – need to get off here
and start knitting spa cloths!

Enjoy your day!




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2 CommentsLeave a comment

  1. saved in faves!

  2. Crockpot Turkey/Rice Soup, just what the husband needed. Thank you!!

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