Friday the 13th – not to worry


It’s a ‘balmy’ 19 degrees F. out, a little flashes of sunshine but mostly a kinda drab day (but no snow, sleet or rain – so not TOO bad!). Just spent a good hour looking at hundreds of clip art images of knitting/crochet/yarn baskets to try to decide which to put on my knit group’s new business cards. For 8+ years now I’ve been printing my own but after watching a simple commercial for Vistaprint company, I decided to go with them. For $9.99 (first order) you can design your own cards – that’s 500 cards! I’ve been getting 100 blanks for about the same (if not a little higher price) and then had to print my own. Not a bad deal! It was a little difficult trying to pick a clip art image that I liked and that would fit in their little square! Found lots I liked but then when I put them in the square designated, it would chop off the sides – frustrating! Anyway, the ones I ordered will do the job.


Peppermint French Silk Pie

1 9″ refrigerated pie crust, softened
as per box directions
1/2 c. semisweet chocolate chips
1 C. butter, softened (do not use
1 C. sugar
1 tsp. peppermint extract
3 T. instant espresso coffee powder
or granules (or instant coffee)
4 eggs

Suggested toppers:
sweetened whipped cream
finely chopped chocolate chips
crushed peppermint candies

Preheat oven 450 degrees F.
Bake pie crust 9-11 minutes until
light golden brown – cool
completely, 30 minutes.
In small microwaveable bowl,
microwave choc. chips 30 seconds,
stir. Continue to microwave in 15
second increments until chocolate
is melted; cool. In large bowl beat
butter using elec. mixer on medium
speed until fluffy. Gradually beat in
sugar until light & fluffy. Beat in
cooled chocolate, peppermint extract
& coffee powder until well blended.
Add eggs, 1 at a time, beating on high
speed 2 minutes after each addition.
Beat until mixture is smooth & fluffy –
pour into prepared pie shell. Refrigerate
2 hours before serving. Garnish with
remaining suggested toppers. Cover &
refrigerate any remaining pie.
Serves 8


Crockpot Chicken Corn Chowder

3 medium boneless skinless chicken
4 C. chicken broth
5 small red/gold or brown potatoes,
cut into 1 inch pieces
1 (8 oz) can diced green chiles
1 small white or yellow onion, diced
2 cans cream-style corn
2 C. heavy cream (or Half & Half)
1 tsp. garlic powder
4-6 strips bacon, diced, cooked crispy
salt/pepper, to taste
freshly chopped parsley (garnish)

Combine chicken, broth, potatoes,
chiles, onion & corn in crockpot; stir
to combine. Cover & cook on Low 6
hours. Uncover – using 2 forks, shred
chicken. Stir in heavy cream, garlic
powder, bacon, salt/pepper & cook
another 15-20 minutes. Garnish with
parsley & serve hot. Serves 4-6


Amish Onion Patties

3/4 C. flour
1 T. sugar
1 T. cornmeal
2 tsp. baking powder
2 tsp. salt
3/4 C. milk
2 1/2 C. chopped onions (about 2
oil for frying

Mix dry ingredients together;
stir in milk (batter will be thick).
Add onions & mix thoroughly.
Heat 1/2 inch oil in large skillet
over medium-high heat. Drop
batter by tablespoons into hot
oil; flatten slightly. Brown on
both sides until crisp; place
on paper towel-lined plate to


Garlicky Shrimp Alfredo Bake

1 (10 oz) box penne pasta
3 T. butter
3 cloves garlic, minced
1 lb. medium or large shrimp,
3 T. chopped fresh parsley
2 T. flour
3/4 C. milk
1/4 C. chicken broth
1 C. shredded mozzarella cheese
1/4 C. plus 2 T. shredded Parmesan
fresh ground black pepper
2 large tomatoes, chopped, about
1 C.

Preheat oven 350 degrees F.
In large pot of salted boiling
water, cook penne accordg. to
pkg. directions for al dente; drain
& return to pot. In large oven-
proof skillet over medium heat
melt 1 T. butter; add garlic, shrimp
& 2 T. parsley – season with salt.
Cook until shrimp is pink & no
longer opaque, 2 minutes per
side. Transfer to plate (keep
juices in skillet). Add remaining
2 T. butter to skillet, melt & add
flour – whisk until golden, 1-2
minutes. Add milk & chicken broth,
bring to a simmer. Stir in 3/4 C.
mozzarella & 1/4 C. Parmesan
until creamy -season with salt/
pepper. Return shrimp to skillet;
add tomatoes & cooked penne –
toss until combined. Add more
milk if mixture is too thick.
Sprinkle top with remaining
1/4 C. mozzarella & 2 T. Parmesan.
Bake until melted, 5-7 minutes.
Broil 2-3 minutes more until top
is golden (watch it doesn’t burn)
Garnish with remaining parsley
& serve. Serves 4


(Copycat) Panera Bread Broccoli-Cheese

1 T. melted butter
1/2 medium chopped onion
1/4 C. melted butter
1/4 C. flour
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli, cut into small
1 C. carrot, julienned
1/4 tsp. nutmeg
8 oz. grated sharp Cheddar cheese
salt/pepper, to taste

In small pan saute onion in butter.
Cook 1/4 C. melted butter & flour-
use whisk over medium heat 3-5
minutes whisking constantly then
add Half & Half, chicken stock &
simmer, stirring, 20 minutes. Add
broccoli, carrots & onions – cook
over Low heat 20-25 minutes. Add
salt/pepper, to taste. Add cheese &
nutmeg – stir & serve.

NOTE: Can be pureed in blender if


Cheesy Scalloped Potatoes & Ham

4 T. unsalted butter
1 C. diced onion
2 cloves garlic, minced
1/3 C. flour
3 C. milk
1/2 tsp. salt
1/4 tsp. pepper
2 C. sharp Cheddar cheese, shredded
2 lb. russet potatoes, washed/
scrubbed & sliced very thinly*
1 lb. diced ham (about 4 C)
fresh parsley – garnish

Preheat oven 350 degrees F.
Spray 3 qt baking dish with nonstick
spray. Melt butter in large skillet
over medium heat; add onion &
cook, stirring, 4 minutes. Add garlic &
cook another 1-2 minutes until garlic
is fragrant & onion is tender. Sprinkle
in flour & cook, stirring, 1 minute.
Whisk in milk & cook until sauce is
thickened & bubbly, about 4-5 minutes.
Add salt, pepper & cheese; stir until
cheese melts – remove from heat.
Place half sliced potatoes in bottom
of prepared dish. Top with half of
ham, pour on half of sauce – repeat
layers & cover dish tightly with foil.
Bake 45 minutes – remove foil &
bake another 20-30 minutes until
potatoes are tender & top is golden &
bubbly. Let stand 10-15 minutes before
serving. Garnish with fresh parsley, if
desired. Serves 8

*potatoes turn brown quickly when
sliced – drop them in a bowl of cold
water once they’re sliced & drain when
ready to assemble dish.


Chocolate Banana Twinkie Cake

9-10 Twinkies (yellow filled snack
1 small box instant chocolate pudding
3 large bananas, sliced into rings
1 Spray CAN whipped cream (or Cool
Whip, thawed)

Cut Twinkies in half vertically & place
in a 9 X 13″ baking dish with creamy
sides up. Lay slicedbananas over top
of Twinkies. Prepare pudding mix
accordg. to pkg directions & spread
over bananas. Cover top with spray
whipped cream or Cool Whip.
Refrigerate 1 hour.


Crockpot Pineapple Pork

2 lb. boneless pork loin, cut into
bite-sized pieces
1/2 C. (Kraft) Sweet Honey BBQ sauce
1 (20 oz) can pineapple chunks in
juice, undrained
3 T. cornstarch
2 large green peppers, seeded/chopped
2 large red peppers, seeded/chopped

6 C. hot, cooked white rice
1/4 C. peanuts, chopped (garnish)

Combine meat & BBQ sauce in crockpot.
Drain pineapple, reserving 1/4 C. juice.
Add reserved juice to cornstarch in small
bowl – stir until dissolved & add to meat
mixture – mix well. Top with pineapple
chunks & peppers – cover & cook on Low
6-8 hours (or High 5 hours). Serve over
cooked rice. Sprinkle top of serving
with chopped peanuts, if desired.
Serves 8

(recipe: Kraft recipes)

Apple Nut Bars

1 C. flour
1 C. sugar
1/2 tsp. salt
1/4 tsp. baking powder
2 eggs, well beaten
1/4 C. (1/2 stick) butter, melted
1/3 C. raisins
1 C. chopped walnuts
1 C. peeled/finely chopped apples

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl mix
flour, sugar, salt & baking powder.
Add remaining ingredients & mix
well – pour into prepared pan.
Bake 40-50  minutes until edges are
golden. Remove from oven & cut
into bars while still warm but not
hot. Makes 21 bars

NOTE: Before you serve you can
roll bars in powdered sugar or
spread with a cream cheese frosting.
Can also be served with thawed
Cool Whip as a dip or serve plain
as a cookie



Today is a rather quiet day – later on
husband & I have to go to a funeral
visitation for one of his cousin’s
children (was in her 50’s). I know the
cousin but don’t really know the
deceased. Our nephew will be coming
from up North where he attends
college and he wanted to get together
with us (if you recall, he stayed with
us for a few days a little over a year ago)
so it will be nice to see him and take him
out to eat afterwards. Husband decided
on going to bd’s Mongolian Grill
great place, we haven’t been there in
years. They have ‘make your own’ dinners
where all the foods are laid out on buffets
and you put what meats/seafoods/veggies/
pastas or rices you want then take your bowl
up to their Mongolian “Grill” where the
guys behind the grill cook your food in front
of you. Nice place – definite ‘college’
atmosphere, as it’s very close to a local
college; being Friday night they will probably
be packed (hope not, but probably). Should
make a fun evening with nephew after
funeral visitation.

Not much new here – slowly plodding along
knitting baby blanket & scarf. Spent time
yesterday organizing all the paperwork for
our special needs group. It seems like each
beginning January I end up printing out
new sheets simply because we end up with
so many address/phone # changes. It’s OK,
I’m used to it. You can really realize the
importance of keeping accurate records
when we have to cancel a meeting due to
weather – the last cancellation a week ago
found me attempting to call a group home
that had changed their phone number!
Took quite a bit of searching records to
finally find a contact number! Another of
our members is driven by his brother –
who had changed HIS phone # – that one
I ended up leaving a message with a close
friend of his. It gets dicey when I can’t let
them know – especially if it’s a group home
with students in wheel-chairs and it’s really
bad weather! (Yes, hopefully the caregivers
would realize the weather is too bad, but
we have had situations where they actually
CAME then found out there was no group
meeting that night…simply because I could
not get them on the phone!

Hope your day is going well –




The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: