You all know how I kind of have a habit of ‘attempting/trying’ NEW THINGS? Well, the photo above is a blanket made of knit MITERED squares – I tried doing this a few years ago and did not succeed very well – YEP, gonna try it again. This time I’m going to make the squares small, using various baby & sport-weight yarns; object – make a baby blanket for the Detroit Vet’s Baby Shower using up my tons of scrap yarns! We’ll see how this proceeds. Also currently working on knitting up more baby headbands for the Baby Shower – another great ‘scrap yarn’ project.
(These are some of the baby headbands I did for last year’s baby shower)
I like doing these because it takes me about an hour, all totaled to make one and not very much yarn – quick/fun project! Still plugging away at the crocheted yellow “Diagonal Box Stitch” afghan – just started on the decrease part.
Lately I’m attempting another ‘new’ project – loading all the (TONS) of photos of my Knit group from 2007 to the present onto the new Facebook Groups page. Just finished wrapping up 2011 if that gives you any idea of the magnitude of this one. I quick copied the photos just before closing the MeetUp.com site – attempting to make note of the dates/names/etc. of each one – this is NOT a fun thing to do but needs to be done. Am plugging away on this one, about an hour a day, so far. Tomorrow is the FIRST group meeting with (perhaps) new people who asked to join the group on Facebook. The old Meetup group (after I’d pared it down a LOT) numbered 90 – the new site is now UP to 38 people; I’d MUCH rather have people listed in my group who will actually SHOW UP for meetings! Most of the people listed on Meetup NEVER came to a meeting. When I first began paring down the member list I started at 138 people; from that I left people I knew and anyone who’d signed up in 2015 – that ended me up with 90. Anxious to see how many show up tomorrow. Oh! I also added a “Yarn Swap” to the mix to tomorrow – that’s when you bring in anything pertaining to knit/crochet that you no longer use/need and then take any item(s) you see that you might want! Yarn, needles/hooks/books/patterns – anything! What’s fun for me is sometimes people bring in little balls of yarn that they don’t want and usually no one else wants them, either! Score for me! Little balls of yarn can be used for baby hat brims, tiny crocheted flowers for the baby headbands – I FIND uses for them!
Started getting the details nailed down for Log Cabin Days (June 27/28); this is the first year my ladies will have a chance to SELL any items they have created. A few of the ladies participate in various craft shows throughout the year and they’re excited for this opportunity – no ‘vendor fees’ – just bring a table, sign and set up! (Of course, THEY are responsible for any monies/sales, etc.)
Pecan Cheesecake Squares
1 1/2 C. flour
3/4 C. firmly packed light brown sugar
1/2 C. butter, softened
1/2 C. finely chopped pecans
2 (8 oz, ea) pkgs cream cheese,
1/2 C. sugar
1/2 C milk
2 tsp. vanilla
Pecan Pie Layer:
3/4 C. firmly packed brown sugar
1/2 C. light corn syrup
1/3 C. butter, melted/cooled slightly
3 large eggs, lightly beaten
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 C. pecans
Preheat oven 350 degrees F.
In medium bowl combine flour & 3/4
C. brown sugar; using a pastry blender,
cut in butter until mixture resembles
coarse crumbs. Stir in 1/2 C. pecans;
press mixture evenly into bottom of a
greased 9″ X 13″ pan. Bake 10
minutes, remove from oven & cool
slightly, about 10 minutes.
Place cream cheese in bowl of stand
mixer fitted with paddle attachment &
beat at medium speed until smooth.
Beat in sugar; add milk & vanilla-beat
until combined. Pour cream cheese
mixture over cooled shortbread layer.
Bake 15 minutes, remove from oven &
cool slightly, about 10 minutes.
Pecan Pie layer:
In medium bowl combine remaining
3/4 C. brown sugar, corn syrup & melted
butter; gently stir in eggs, salt & 1/2 tsp.
vanilla. Stir in pecans; pour mixture over
cooled cheesecake layer. Bake 35-40
minutes until center is set & pecan pie
layer is a rich brown color.
Homemade Ranch Dressing
(entire bottle only 1.75 grams
fat & 255 calories)
1 C. Dannon oikos plain Greek yogurt
1 packet Hidden Valley ranch dressing
1/2 C. 1% milk
Whisk together, chill 1 hour before using.
Pour into mason jar & use.
(recipe: Mike Suddaby-Facebook)
5-Ingredient Baked Tilappia
4 (6-8 oz, ea) tilapia fillets
fresh cracked black pepper
1 lime, finely grated zest & juice
2 T. butter
Preheat oven 375 degrees F.
Spray a large cast iron pan with
nonstick butter-flavored spray.
Rinse fish & pat dry; place in pan;
season each fillet with salt/pepper &
lime zest & juice. Add a pat of butter
to each fillet & cook in oven 8-12
minutes. Serves 4
Mushroom Fettuccine Alfredo
1 lb. fettuccine
1 T. olive oil
1/2 sweet onion, minced
2 cloves garlic, minced
2 pints cremini mushrooms, thinly
fresh ground black pepper
1 C. milk
1/2 C. finely grated Parmesan cheese
Cook fettuccine accordg. to pkg. directions,
to al dente (6-8 minutes); drain.
Heat oil in a medium pot over medium heat.
Add onion & garlic, saute until onion is
translucent, 4-5 minutes. Add mushrooms,
season with salt/pepper & cook, stirring
frequently, until mushrooms are very soft
& golden brown (10-12 minutes). Remove
about 1/3 of mushroom mixture & reserve.
Add milk & bring to simmer. Use an
immersion blender to puree the sauce until
smooth (or transfer to regular blender &
puree until smooth). Stir in Parmesan.
Add cooked pasta to pot & toss to coat with
To serve pasta, transfer portions to plates &
top with 1/4 C. reserved sauteed mushroom
mixture. Serve immediately. Serves 4-6
Chicken Wild Rice Casserole
1 lb. chicken, cooked/shredded
1 (6 oz) box wild rice with seasonings
1/2 C. sour cream
1 (10 3/4 oz) can cream of chicken soup
1 tsp. dried onion flakes
1/2 tsp. garlic salt
1/2 tsp. pepper
Preheat oven 350 degrees F.
Prepared wild rice accordg. to pkg.
directions. In large bowl mix together
sour cream, soup, onion flakes, garlic
salt/pepper. Stir in chicken & wild
rice; place in 8 X 8″ baking dish
sprayed with nonstick spray. Bake
30 minutes. Serves 6
1 1/2 lb. ground beef
1 egg, beaten
1 C. milk
1 small onion, minced
1/2 C. rice (uncooked)
1/2 tsp. salt
1/4 tsp. pepper
1 C. fine bread crumbs
1/2 tsp. allspice
1 can cream of mushroom soup
1 C. water
1 tsp. Worcestershire sauce
Preheat oven 350 degrees F.
In large bowl whisk egg & milk
together. Mix in hamburger, rice,
salt/pepper, bread crumbs &
allspice. Shape mixture into 9
meatballs. Place in 2 qt casserole
dish sprayed with nonstick spray.
Mix soup, water & Worc. sauce;
pour over meatballs. Bake
1 hour 25 minutes. Makes 9 meatballs.
Strawberry Patch Salad
1 (4 serving size) pkg. strawberry Jell-O
1 C. boiling water
1 (10 oz) pkg. frozen sweetened straw-
berries in syrup, thawed
1 (8 oz) can crushed pineapple, drained
1 ripe banana, mashed
1/2 C. chopped pecans
1 C. sour cream
In large bowl dissolve Jell-O in boiling
water; stir in strawberries & their
syrup, pineapple, banana & pecans until
well mixed. Spoon half mixture into a
8 X 8″ square baking dish. Chill 1 hour or
until set; reserve the remaining Jell-O
mixture at room temp. When chilled
Jell-0 is set, spread top with sour cream
then top with reserved Jell-O mixture.
Cover & chill at least 3 hours before
I had a lovely Mother’s Day – very quiet! No
phone calls at all (amazing!); even got a text
H. M. Day greeting from one of our helpers
in my special needs group. All three sons
had to work; middle son came over in the
afternoon bringing ‘leftovers’ from the
brunch he worked: about 7 Danish and
a box of smoked salmon slices! (I really
wasn’t sure if I’d like the salmon – I don’t
really care for any smoked foods, but this
was very smooth/tender and yummy!) It
was all I could do to NOT eat the entire
box at one time! Husband asked me what
I wanted for lunch and I mentioned a local
chicken place with ‘to die for’ chicken, so
we brought home Chicken King broasted
chicken, broasted diced potatoes, coleslaw
and BBQ’d spareribs – a FEAST! He decided
that since we weren’t sure if the boys
would stop over, he doubled the order –
FOOD FOR TONIGHT, TOO! YUMMY!
Got kissed on the top of the head by youngest
this morning with a “Happy Day AFTER
Mother’s Day, Mom!” – it doesn’t get any
better than this! I’ve never been one to
expect gifts for this day so it’s just nice to
have my kids wish me a good day.
That’s the ‘scoop’ from here, currently. It’s
76 degrees F, sunny & breezy with an 80%
chance of thunderstorms later this afternoon
& evening. I had the windows open for the
breeze, but had to close them due to it feeling
too humid – now husband has the air conditioning
on – oh well . . .
Have a GREAT/SUPER/WONDERFUL day!