Don’t ya just love it!


Sometimes I’m in awe of the use of the English language and it’s interpretations. For example, I was looking up, on line, wireless (or battery operated) door bells. Our house is old and many years ago husband (for who knows what reason) cut the wires to the doorbell, saying he’d fix them back after we got the new back door installed – that never happened. He tried, but somehow the wires didn’t work any more so for many years now we’ve had no doorbell. Let’s just say that makes life around here ‘interesting’ – usually one or more of us is on a computer, deep in thought (or game) – if someone comes onto our porch and knocks, you might not hear it (that’s happened numerous times); what usually happens is: they call us with their cell phone to say they’re at the door! Anyway – that got me to thinking about checking into the price of battery-operated (wireless) door bells. I’ve seen about five sites now, but the one that really caused me to laugh out loud was KMart (on line site). When I typed in the required identifying words: wireless door bell, this is what appeared:


How funny is that!???

What’s even funnier is – we already have a leather strap with bells on it (sort of like sleigh bells) on the INSIDE of the back door (just to alert us someone opened the door). Just thought you might need a chuckle today!

The weather’s really playing into WINTER – left the house at 18 degrees F. for church – really chilly! It’s now a little after 1 in the afternoon and it’s warmed up to a ‘balmy’ 23; yep, winter’s here.

Gas Prices: Oh, they’re having fun around here lately! Friday I went out shopping – noticed my favorite station (Clark) had their lowest gas at $3.09/9 (did I get it – No, of COURSE NOT!). Yesterday (Saturday) I drove by same station: $3.19/9 – had to be somewhere and thought: “I’ll get it on the way home.” One and a half hours later: $3.29/9 – WHAT’S THE DEAL?! Today, on the way home from church, same station: $3.19/9 – crazy!!!

Finished the lacy knit scarf for my (Alzheimer’s) friend – she loved it. I’m down to knitting 2 more newborn hats and then I’m done! Got a request via Facebook yesterday: Do I knit or crochet? Would I be able to knit/crochet an afghan and what do I charge? Knowing we’re pretty close to Christmas and just how crazy I get if I have a short deadline, I wrote back: “Yes, I knit and crochet but I don’t take orders; sorry.” Think I’m being too harsh? I remember, many MANY years ago (before kids) I learned to macrame (back when it was all the rage) so I started making jewelry. Lots of people at work really liked what I did and started placing orders; at first, that wasn’t too bad BUT THEN . . . (since it was close to Christmas) they began giving me orders for LOTS of sets of jewelry. It got so bad I would get up early, work on them until time to go to work, come home from work and work on them, going to bed really late (repeat process for many days). It got so that I actually hated what I’d started out as liking. Sometimes ya just have to learn: no amount of money is worth that kind of crazy!  I would much rather knit or crochet at my own pace, not worrying about whether someone likes the kind of yarn I chose, or the pattern or my fast or slow pace in creating it. Keeps me (somewhat) sane.

Food-wise, made homemade lasagna last night – lots for several dinners/leftovers. Our middle son (the one moving back home soon) stopped by and was gushing about how good it tasted; I’m guessing, when you’re strapped for money, home cooking tastes all the better. Interspersed amidst the yummy sounds was (several times): “I love you, Mom!” Makes it all worth while. This coming week is when I’ll start the baking (I think). I have three holiday breads to make for the neighbors and various cookies for the family & to have on hand in case of drop in friends. This morning I wrote out the Christmas dinner menu, so I have some idea of what I need to buy AND to keep me on track, making sure I don’t forget anything. (I did that for the Thanksgiving menu and while sipping my coffee and reading it over, realized I’d totally forgotten the rolls! The boys would shoot me!).


Crockpot BBQ Short Ribs

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 C. flour
1 C. barbecue sauce
1/4 C. honey
1 T. yellow mustard

Place ribs in crockpot; top with onions,
then combine remaining ingredients and
add to crockpot; cover with lid. Cook on
Low 6-8 hours or High 3-4 hours. Remove
ribs from crockpot; cover to keep warm.
Skim excess fat from sauce; return ribs
to sauce. Stir gently until evenly coated
Serves 8

(recipe: Kraft foods)

Pineapple Bread Pudding

1 C. margarine or butter, softened
2 (15 1/4 oz, ea) cans unsweetened
crushed pineapple, drained
2 C. sugar
1 tsp. cinnamon
5 C. toasted bread cubes
8 eggs
chopped pecans (optional)
whipped cream (optional)

In a bowl, beat margarine, sugar &
cinnamon with elec. mixer. Add eggs &
beat until fluffy. Fold pineapple & bread
cubes into creamed mixture. Pour into
crockpot. Cover & cook on Low 6-7 hours
or High 3-4 hours. Before serving, top
with chopped pecans & whipped cream, if
desired. Serve warm.

(recipe: Slowcooker Digest)

Honey Picante Chicken Wings


1/2 C. honey
1/2 C. prepared picante sauce
2 cloves garlic, minced
1/4 tsp. Worcestershire sauce
2 lb. chicken wings, tips removed
salt & pepper, to taste

Preheat oven 350 degrees F.
Microwave honey in 1 qt. microwaveable
bowl on High (100%) 4-5 minutes, or until
honey boils & thickens. Stir in remaining
ingredients (except chicken wings); micro-
wave on High 4-5 minutes. Cut wings in half
at joint; arrange wings in shallow baking dish.
Bake 15 minutes. Raise oven temperature to
375 degrees F. Turn each chicken piece, brush
generously with honey sauce & bake 45 minutes
longer or until glazed & completely cooked,
turning chicken & brushing with sauce every 15
minutes. Makes 24-30 servings.

(recipe: Rhonda G-Cooks Recipes)

Spinach Tortellini Soup

3 cans chicken broth
1/2 C. chopped onion
2 cloves garlic, minced
1 T. butter
1 1/2 C. frozen spinach, thawed
(1- 10 oz. pkg)
1 can stewed tomatoes, undrained
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
2 C. frozen tortellini

In large pot, saute onions & garlic in
butter over medium heat; cook 3-4
minutes or until tender. Add chicken
broth; bring to boil. Add tortellini &
cook 4-5 minutes. Add tomatoes,
spinach, cayenne pepper & black
pepper. Simmer on low 5 minutes.
Makes 6-8 servings.

(recipe: Kristi’s Recipe Box)

Easy Cheesy Potatoes

1 lb baking potatoes (about 3), cut
into 1/2 inch chunks
1/2 lb. (8 oz) Velveeta, cut into 1/2 ”
1/2 C. chopped onion
1/4 C. mayonnaise*
4 slices bacon, cooked & crumbled

Preheat oven 375 degrees F.
Combine all ingredients except bacon in
8 in. square pan sprayed with nonstick
spray. Cover & bake 45 minutes. Top
with bacon; bake, uncovered, 5-10 minutes
longer or until potatoes are tender.
Serves 10, 1/2 C. each

*can substitute Miracle Whip for mayo
(recipe: Kraft foods)

Crab Dip

11 oz cream cheese, softened
1 small onion, finely chopped
5 T. mayonnaise
2 (6 oz, ea) cans crabmeat, drained & flaked
1/8 tsp. garlic powder
salt & pepper, to taste
1 (1 lb) loaf of bread: round, crusty or Italian

Preheat oven 350 degrees F.
In medium bowl, combine cream cheese, onion,
mayonnaise, crabmeat, garlic powder, salt &
pepper. Spread mixture into a 1 qt. baking dish.
Bake 20 minutes. While dip is baking, cut a circle
in the top of the bread; scoop out the insides
to create a bread bowl. Tear removed bread into
pieces for dipping. Remove baked crab dip from
oven; stir well. Spoon mixture into hallowed out
loaf. Place bread bowl & chunks of bread on a
medium baking sheet; bake an additional 10
minutes. Serve hot.

(recipe: Rhonda G-Marys Recipe Exchange)

Cherry Icebox Cookies

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

In a large bowl, cream butter and sugars
until light and fluffy. Beat in the egg, cherry
and lemon juices and vanilla. Combine dry
ingredients; gradually add to creamed mixture
and mix well. Stir in nuts and cherries. Shape
into four 12-in. rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or until firm.
Preheat oven 375 degrees F.
Unwrap and cut into 1/4-in. slices. Place 2 in.
apart on ungreased baking sheets. Bake 8-10
minutes or until the edges begin to brown.
Remove to wire racks to cool. Yield: 16 dozen.

(recipe: Taste of Homes-Facebook)
Christmas Pretzelssmall circular pretzels
Hersheys Kisses (unwrapped)
M & Ms

Preheat oven 200 degrees F.
Top each pretzel with a Hersheys Kiss, place
in oven for 10 minutes. Remove and immediately
press an m&m into the top of each kiss.
Let cool completely

(recipe: Facebook)

Strawberry Ham Bites
4 oz. cream cheese, softened
2 T. strawberry jam
1/3 C. shredded sharp Cheddar cheese
12 slices deli thin-sliced ham rounds

Preheat oven 350 degrees F.
Mix softened cream cheese with jam.
Press each slice of ham into a mini
muffin cup, creating a well in the middle
(ham will stick up sides above top of
muffin pan). Fill each ham piece with
cream cheese mixture; sprinkle top
with Cheddar cheese. Bake 15 minutes.
Let bites rest in pan at least 5 minutes
before removing (or they will not hold
their shape). Makes 12 appetizers


Mexican Corn & Beef Casserole1 lb. ground beef
1/3 C. chopped fresh cilantro (optional)
1 (15.5 oz) can black beans, rinsed & drained
1 (11 oz) can Mexicorn, drained
2 T. margarine
1/2 C. salsa
2/3 C. sour cream
1/4 C. shredded Chedder cheese

Preheat oven 400 degrees F.
Cook ground beef in 12-in. skillet over
medium-high heat, stirring frequently
until done, about 5 minutes, drain fat.
Remove from heat, stir in cilantro. Combine
black beans, corn & margarine in 8 in. baking
dish. Top with beef mixture; spread with salsa
& sour cream; sprinkle top with cheese. Bake
20 minutes or until heated through & cheese
is melted. Serves 6


No-Oven Peanut Butter Squares1/2 C. butter or margarine
2 C. powdered sugar
1 1/2 C. graham cracker crumbs
1 C. creamy peanut butter
3 (4 oz, ea) pkgs. semi-sweet chocolate,

Line a 9 X 13 baking pan with foil, extending
ends of foil over sides. Melt butter in microwaveable
bowl on High 45 seconds. Add next 3 ingredients; mix
well. Spread on bottom of prepared pan; cover with
melted chocolate. Cut partially through dessert to
mark 48 squares. Refrigerate 1 hour or until firm.
Use foil handles to remove dessert from pan; cut into

NOTE: melt semi-sweet chocolate in microwaveable
bowl on High 30 seconds; stir. Microwave 30 seconds
more; stir. Continue heating & stirring in 10-second
intervals until chocolate is completely melted.

To Make Thicker Bars:
Prepare recipe as directed, using 9″ square pan &
reducing chocolate to 2 pkgs. Cut into 24 bars

(recipe: Kraft foods)

That’s about ‘it’ for today – hope you are warm, healthy and able to enjoy some of this wonderful CHRISTMAS season!



Would have liked to be able to ‘crop’ this better, but am still working within the ramifications of the new camera and it’s little idiosyncrasies – sigh.


Anyway, you get the idea – finally completed two tatted earrings. The new tatting needles came in the mail today and I must say – they are MUCH easier to work with than the tiny, very sharp ‘sailor’s needle’ I’d attempted this with earlier. There are also more videos by the same lady – there’s a bracelet one I ‘might’ attempt, but for right now I’m just thrilled I was actually able to complete TWO that look similar! My husband looked at the first one and was commenting: “Well, the circles are not ALL EXACTLY the same sizes” (I could have slapped him!). I think, for my first try, they’re just what I wanted. IF I were to do them again, I might go with a smaller thread & needle, but not sure if I even want to try that again; we’ll see . . .



After Many Tries . . .

I actually made it through Videos #1, 2 and ALMOST through Video #3 of Learning to Tat! Was SO proud UNTIL I realized that the ‘save some tail/thread’ when you begin meant MORE thread than I had . . . not going to be able to actually COMPLETE the earring – not with the little, tiny tail I have!


Oh well, below is a photo of what it’s supposed to look like (sort of – the pattern is from a library book)


Obviously, this project will be ‘for another day’, as I’ve expended all the brain-power I have just creating that little tiny thing you see in Photo #1! I enjoy attempting to copy/create what the lady on the video is demonstrating, in fact so much so that I just ordered the REAL tatting needles (instead of still using the canvas sail needle I’ve been using – yes, it works but it has one heck of a point on the end and I’ve stabbed myself MANY times!) The tatting needles are blunt on the end; entire kit comes with 3 needles and a case. I figured it isn’t that expensive to get the actual needles ($9.00), so why not?

Also ended up having to order the ‘connecting cable’ for my new camera – I somehow lost it! I remember the day I got the camera (about 3 weeks ago) and husband said: “You shouldn’t have to use the cord, you can just directly plug the SB card into your computer!” “Great”, I thought – “Now I don’t have to worry about accidentally leaving the camera ON when downloading photos from camera to computer and then wiping out the battery!” You would NOT believe what it took to get those above two photos on this website. I’ve been doing the ‘insert SB card into computer’ thing for all the photos taken with new camera UP TIL NOW – BUT, for some reason, it decided to NOT allow the new photos to be downloaded to the computer! Took husband about an hour of fiddling, looking up Kodak Easy Share program, downloading a possible option, etc. (I knew, but he didn’t) that Kodak decided to DISCONTINUE the Easy Share program about a year ago – you can take all the photos you want, they just don’t have the ‘edit, etc.’ program to use with them! (hence, why my above photos are not close up or cropped smaller, or clearer/brighter) . . . sigh. We’ll see what happens when NEW camera-to- computer cord arrives; sure hope it clears this up some!



PS: Totally forgot! I was going to add the information (for anyone of you who ‘might’ want to see the Tatting videos)

Not having luck doing that. If you’re interested, you would go on and type in:

Tat Tat Tatting  by onevirtuouswoman

She has lots of videos on learning to NEEDLE Tat.

Published in: on July 18, 2013 at 3:31 pm  Comments (1)  
Tags: ,

Having Fun . . . Sort of


Well, after the last post you learned that I’m ‘attempting’ to learn how to TAT (Tatting: the art of making lace using a shuttle or needle). A knitting friend of mine graciously lent me her tatting ‘kit’ from when she was a child and I began watching YouTube videos, attempting to learn to SHUTTLE tat (the common way to tat) – this was NOT working! My fingers and/or my fingernails got in the way – constantly. I tried, cut off the thread after an attempt and started again – and again, etc. – no go. Finally I decided to see what the NEEDLE tatting method was like – well, SUCCESS! It produces the same results as the shuttle method, but for me, it’s easier! The video shows the lady using a tatting needle (which I didn’t have) BUT I was able to locate a very old needle (which belonged to my husband’s Mom) and use that. (His comment: “That’s a sailor’s needle, used to repair sails & canvas!”) Well, I’m no sailor and certainly am not repairing sails, but it works for me – for now. A regular tatting needle is long and blunt (this sailor’s needle is long – and VERY sharp! I have to be very careful I don’t ‘miss’ and prick my fingers – makes me very diligent, for sure!). When you ‘get the hang of it’, you can create some very pretty lace – or, as in my case, some bookmarks or earrings (that’s the total extent of my desires in that field – I’m not like my Grandmother, who died before I was born; who used to cover all pillowcases, bed sheets, towels, etc. with gorgeous tatted lace. She would take a top bed sheet, remove the folded over top hem, then tat a good 4 inches of lace, then sew the top hem back on, creating a sheet with very pretty lace at the top. All our bath towels got the same treatment: the top and bottom edges were covered in a good 2 inches of lace – very feminine. I’m just hoping I can create even ONE earring – but we’ll see . . .it’s a challenge and I love ‘attempting’ new things.

Right now I’m awaiting the arrival of my 7 yr. old grandson who will be with us for the day. My husband just located the connecting cords for our old Nintendo 64 system; that ought to be fun – grandson loves playing games. He should enjoy several Super Mario games – we’ll see. Since middle son moved out (with several of his various game systems) it’s just not the same around here – even youngest son was attempting to locate & connect any system left here (with no luck).  I managed to locate the controller for the GameCube (very old system) – not sure if we have all the cords for that one (that was a ‘filler’ for middle son; at the time his other system died and he decided to purchase the GameCube – it was cheap and there were about 6 games for it, so it kept him happy – for awhile). Our wild blackberries are ripe now and that’s another of our grandson’s favorite things to do – locate the ripe ones, pick them (wash them off) then eat them with Cool Whip. He was here on Tuesday and we were able to find enough for two small bowls – hopefully there will be more today – we’ll see.


Oriental Ramen Broccoli Cole Slaw

2 (3 oz. ea) pkgs beef-flavor ramen noodles
2 (8 1/2 oz,ea) pkgs broccoli coleslaw mix
1 C. toasted slivered almonds
1 C. sunflower seed
1/2 bunch green onion, chopped
1/2 C. sugar
3/4 C. oil
1/3 C. white vinegar

Before opening noodles, crush into 1 inch pieces.
Open packages and set aside flavor packets.
Place noodles in bottom of large serving bowl.
Top noodles with broccoli slaw, then sprinkle with
almonds and sunflower kernels, and green onions.
In a separate bowl combine sugar, oil, vinegar, and
flavor packets from noodles. Pour over slaw, cover;
chill up to 24 hours.Toss before serving.

(recipe: Facebook)

Red Lobster’s Cheese Biscuit ‘Loaf’

3 C. flour
1 T. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz. Cheddar cheese, cut into 1/4 inch cubes
1 1/4 C. milk
3/4 C. sour cream
3 T. butter, melted
1 egg, lightly beaten

Preheat oven  350 degrees F.
Grease 9×5 loaf pan with oil. In a bowl, whisk
together the first 5 ingredients. Carefully stir in
 cheese cubes until covered in flour mixture, this
will help prevent your cheese sinking to the
bottom of your loaf of bread. In a different bowl,
whisk together the remaining ingredients. Fold
the wet mixture into the flour and cheese mixture,
stir until just combined, do not over stir. Spread
the mixture into the loaf pan. Bake for 45-50
minutes. Let cool 10 minutes and then remove
from pan. Allow to cool for one hour before slicing
and serving.

(recipe: Facebook)

Mexican Stuffed Shells

1 lb. ground beef (or ground turkey)
1 pkg. taco seasoning
4 oz. cream cheese, softened
16 jumbo pasta shells
1 1/2 C. salsa
1 C. taco sauce
1 C. Cheddar cheese
1 C. Monterrey jack cheese

3 green onions, chopped
chopped green or black olives
Sour cream

Preheat oven 350°.
In skillet brown  ground beef; add taco seasoning
& prepare according to pkg. directions. Add cream
cheese, cover & simmer until cheese is melted. Stir
 together and mix well. Set aside and cool completely.
While ground beef is cooking, cook  pasta shells according
to package directions; drain. Set shells out individually on
cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell
with 1-2 tablespoons of  meat mixture. Place shells in
9×13 pan open side up. Evenly cover shells with taco sauce.
Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and
 bake for 10-15 more minutes with the foil removed. Top with
onions, olives, if desired. Serve with sour cream and/or more salsa.
Yield: 16 shells

(recipe: Facebook)

Honey Mustard Chicken Bites
(4 hour or overnight recipe)

1 1/2 C. milk
2 eggs
1 T. salt
3 lb. boneless, skinless chicken breast
cut into bite sized pieces
2 1/2 C. flour
1/4 C. powdered sugar
4 tsp. salt
1 T. pepper
oil for frying

Honey Mustard Dipping Sauce:
1/2 C. mayonnaise
2 T. yellow prepared mustard
1/4 tsp. garlic powder
1 T. vinegar
1 T. honey
dash paprika

In bowl, mix milk, eggs & 1 T. salt; add chicken
pieces & cover. Marinate at least 4 hours or
overnight. In another bowl, mix flour, powdered
sugar, 4 tsp. salt & 1 T. pepper. Add some chicken
pieces to large ziplock bag; add some of flour
mixture & shake to coat. Fry in batches,
375 degrees F. deep fryer or large Dutch oven.
Cook 3-4 minutes, drain on paper towels or wire

Mix mayonnaise, mustard, garlic powder, vinegar,
honey & paprika in small bowl. Cover & refrigerate
before serving with chicken bites.


Jalapeno Dip

16 oz. sour cream
16 oz. cream cheese, softened
8 oz. bag shredded Cheddar cheese
1 small jar jalapeno peppers (less
if you don’t want it spicy)
2 T. chopped parsley
1 T. garlic powder
1 dash cayenne pepper
1 bunch green onions, diced
1 pkg. ranch dressing mix

crackers or fresh veggies, for

Combine all ingredients; refrigerate
overnight. Serve with crackers or
fresh veggies. Serves 8-10

(recipe: Laura:

Lettuce Wedges w/Blue Cheese Dressing

juice of 1 large lemon
1 C. mayonnaise
1 C. buttermilk
1/2 C. sour cream
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
6 oz. blue cheese, crumbled (about 1 1/2 C.)
2 heads Iceberg lettuce
10 slices bacon, cooked & crumbled
1 medium tomato, finely diced
freshly ground black pepper

In medium bowl, combine lemon juice, mayonnaise,
buttermilk, sour cream, garlic & onion powders;
whisk together until smooth. Add cheese & mix just
until blended. Chill in an airtight container in refrigerator
at least 2 hours before serving.
Core & quarter each head of lettuce. Place each quarter
on a dinner plate, place a generous dollop of dressing
over each wedge, then top with bacon & tomato, season
with black pepper. Serves 8

(recipe: Trisha Yearwood/Food Network)

Rancher’s Steak w/ Grilled Peppers & Onions

1 clove garlic, minced
1 T. chili powder
1 beef sirloin steak (1 lb), 1 inch thick*
1 red pepper, cut lengthwise, into quarters
1 yellow pepper, cut lengthwise, into quarters
1 red onion, cut crosswise into 4 slices
1/3 C. barbecue sauce

Heat grill to medium-high heat.
Mix garlic & chili powder until blended; rub evenly
onto both sides of steak. Grill steak & vegetables
12-14 minutes or until steak is medium doneness
(160 degrees F.) and vegetables are tender, turning
steak after 7 minutes, turning vegetables occasionally
and brushing all with barbecue sauce for last 5
minutes. Remove steak & vegetables from grill, let
steak stand 5 minutes before slicing to serve with
veggies. Serves 4

*Can be prepared with other types of steak, such as:
strip loin, t-bone, rib-eye, porterhouse or tenderloin

(recipe: Kraft foods)

No Bake Peanut Butter Chow Mein
Noodle Cookies

3/4 C. chunky peanut butter
3/4 pkg. chow mein noodles, any size
1 small bag marshmallows
1/4 C. butter or margarine
1 pkg. butter scotch morsels (any
size, add more or less accordg. to taste)
3 medium chocolate candy bars, melted,
for drizzle

Lay out sheets of waxed paper on counter.
Melt butter in 5 qt. saucepan, swirling to coat
sides & bottom. Over Low heat, add peanut
butter & 1/2 bag of butterscotch morsels; stir
until melted. Add marshmallows, stirring
quickly & add chow mein noodles & remaining
ingredients, stirring quickly just until mixed well.
Drop by spoonfuls onto waxed paper (making
the size your choice). Cool 1 hour. Drizzle
with melted chocolate, making a big dollop in
the middle of each cookie. Cool & place in
covered container.

(recpe: Deborah –

Sturdy Whipped Cream Frosting

1 (8 oz) pkg. cream cheese, softened
1/2 C. confectioners’ sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 C. heavy cream

Combine cream cheese, sugar, vanilla & almond
extracts in a large mixing bowl or bowl of a
stand mixer. Fix mixer with whisk attachment &
mix, on medium speed, until smooth. While
mixture is still whipping, slowly pour in heavy
cream. Stop & scrape bottom of bowl a few
times while whipping, until cream can hold a
stiff peak. Serves 12

Comment from poster: “This frosting does not
melt at room temperature. Makes a great dip
for fruit. Good for a stand mixer, but will work
with any good mixer”

(recipe: Sally)

Our weather is really nice for this time of year: right now it’s sunny and 64 degrees; I’m sure, later, it will climb into the 80’s, but that’s OK, too.

How are your Gas Prices lately? The other day I was pleasantly surprised to see they were in the $3.49/9 range but then: next day up to $3.69/9 and later the same day: $3.79/9 – what’s with THAT? It usually figures that when I need gas – it’s gone UP, not down . . . sigh.

I’m going to close for now – hope you have a pleasant and restful day!



PS: Forgot to mention – the other day while driving and listening to the radio, I heard a GORGEOUS piece of music (thought I’d share with you). The music is the theme song from the 1985  movie: “Out of Africa” (with Meryl Streep & Robert Redford)

Enjoying it while I can!!!


Right now the house is VERY quiet – and I’m LOVIN’ IT!!! My husband decided to go visit some friends of his (he hasn’t seen them in a few years – great idea!), youngest is at work for another hour, middle son is either working or at his new apartment and I’m here ALL BY MY LONESOME! Got some housecleaning done (that’s hard to do with guys constantly around), straightened up the house, and even baked a dessert! Will include the recipe (think I might already have posted it, but it’s the first time I’ve made it): 2 ingredient pineapple dessert bars. Haven’t tasted them yet but they smell really good!  (just tasted them – forget the recipe – they’re kind of rubbery, not much flavor, that’s NOT a keeper)

For who knows what reason, yesterday I was feeling equally productive; got lots of things done I’d put off, like finishing all the laundry, ironing about 12 of my tops & 3 prs. of slacks (I put off ironing as much as I can, even with air conditioning). Managed to glue together a little dragon statue that belongs to middle son (it got broken during his move back home) – it looks great now. He also has a very large dragon statue (same thing happened to it, but I thought he didn’t have the pieces – turns out they’re at his previous apartment with his friend, somewhere. I told him to get them and I’ll do my best). Oh, also made a pair of green earrings – been putting that one off for months! I needed at least one pair of green earrings, have several outfits in shades of green, but nothing to go with them (usually end up wearing either gold or tiny pearl studs). Made salmon patties, baked potatoes & tossed salad for dinner – husband is feeling better after his oral surgery and was able to eat the patties & potatoes – that’s good!

Made a bunch of phone calls today attempting to get appointments set up, like with the scrap metal company we’re hoping will buy youngest son’s now wrecked car (they’re not open until Monday). Out of 4 phone calls, only one place was open – guess lots of places are taking the LONG holiday weekend.

How are your gas prices doing? Ours were down to $3.33/9, think it was Tuesday, and I was thinking I’d wait one more day . . . dumb idea; now they’re up to $3.59/9. I DO have a coupon for 30 cents off per gallon at Speedway, so am going to use that one tomorrow, as I’m down to a quarter tank. With the coupon, that will take it down to a price I’m more willing to pay!

Knitting: Almost done with scarf – tried it on myself today and it fits me just fine BUT the person I’m making it for is a larger/taller lady, so I’m going to go with my initial idea of knitting another half-skein just to be sure. I’m not sure if this is the longest-running knit project I’ve ever done, but if it isn’t, it sure is a good contender! I’ve been working on this for over a month now (sorry for complaining).  Will show you a photo as soon as it’s done – promise!


Chocolate Cream Cheese Pudding Dessert



1/2 C. finely chopped pecans

1 C. flour

3/4 C. brown sugar

1/2 C. butter, softened

dash salt


Cream Cheese Layer:

12 oz. cream cheese (1 1/2 pkgs), softened

1 1/2 C. powdered sugar

1 tsp. vanilla

dash salt

1 1/2 C. Cool Whip, thawed


Pudding layer:

1 (6 oz) box chocolate instant pudding mix

3 C. cold milk


Cream layer:

3-4 C. Cool Whip, thawed


Preheat oven 350 degrees F.

Place 1 C. flour, 3/4 C. brown sugar, 1/2 C.

softened butter & chopped in medium-sized

mixing bowl. Using a pastry blender or fork,

mix ingredients together. (there should still

be clumps of butter throughout the mix-it

should look like coarse crumbs). Spray a

9 X 13 baking pan with nonstick spray then

sprinkle mixture in, pressing gently down

with fingers. Bake 10 minutes or until

crust is golden brown. Remove from oven &

let cool 5 minutes. While it is still warm,

using a spatula break the crust into pieces

then press back down with spatula & let

cool completely. In medium bowl, place

pudding mix & 3 C. cold milk; beat with

elec. mixer until thick. In another medium-

sized bowl, place cream cheese, powdered

sugar, vanilla & dash of salt; beat using elec.

mixer, until well combined & smooth. Add

1 1/2 C. thawed Cool Whip to mixture & beat

until well combined. Carefully spoon cream

cheese layer onto cooled crust. Using a knife,

gently spread over crust. Cover cream cheese

layer with pudding, spreading to make even.

Place 4 C. thawed Cool Whip on top of

pudding layer & smooth out. Cover pan with

plastic wrap & let chill at least 1 hour.

Makes 15 servings.


NOTE: I have had this dessert and it is absolutely

‘to die for’ good!


(recipe: Jamiecooksitup!)



3 cans Pillsbury Buttermilk Biscuits (10 ct)

60 pepperoni slices (2 per biscuit)

Block of cheese (Colby/Monterey Jack or Chedder)

1 beaten egg

Parmesan Cheese

Italian Seasoning

Garlic Powder

1 jar pizza sauce

Preheat oven 425 degrees F.

Slice cheese into approx. 28 squares. Flatten each

biscuit;stack pepperoni & cheese on top in center

of each biscuit. Gather edges of biscuit & twist to

securel. Line rolls in greased 9×13 pan Brush with

beaten egg. Sprinkle with Parmesan cheese, Italian

seasoning and garlic powder. Bake 18 to 20 mins.

Serve with warm pizza sauce for dipping.
(recipe: Facebook)

Crockpot Citrus Chicken


2 very ripe lemons

1 orange

2 T. soy sauce

1/4 C. cornstarch

2 chicken bouillon cubes

3 C. water

2 T. curry powder

1 pinch salt

1/4 C. sugar

1 egg, well-beaten

1 lb. chicken tenderloins (frozen)

3 carrots, shredded



1 head cabbage, shredded & pan fried

with butter

cooked rice or noodles

Squeeze juice out of lemons & orange

into crockpot (removing any seeds). Add egg,

soy sauce, curry powder, bouillon cubes, sugar,

salt & cornstarch into water. Add chicken. Shred

carrots directly into crockpot. Cook on High

3 hours. Serve over suggested fried cabbage &

rice or noodles. Serves 4-6


(recipe: Theresa –


Spinach & Dill Spread/Dip

1 (6 oz) bag Fresh Baby Spinach
8 oz cream cheese

4 oz  Feta, crumbled

2 Cloves Garlic, mined

3 Green Onions, chopped

1 T.Extra Virgin Olive Oil

1 T. Fresh Dill (more if you like)

1 T. Fresh Lemon Juice

In sauce pan, heat olive oil on medium
heat, add garlic, green onion and spinach.
Cook, stirring spinach continuously for
approximately 5minutes until done.
Remove from pan, drain any excess liquid.
Chop spinach and place in large mixing bowl.
Add remaining ingredients; mix until blended well. Place in fridge and allow to chill for a few hours
Enjoy with your favorite crackers, breads, bagels and veggies!



2 tsp. vegetable oil
2 cloves garlic – minced
1/2 onion – chopped
1 (12 oz) bag frozen broccoli – defrosted
3/4 C. panko breadcrumbs
1/2 C. sharp Cheddar cheese
1/3 C. Parmesan cheese
2 eggs – beaten

Preheat oven 400 degrees F..
Lightly grease a baking sheet lined with
aluminum foil. Heat  oil in a small pan over
medium heat, add in the garlic and onions.
Season with salt/pepper to taste. Saute until
onions are garlic are tender, set aside to cool.
Add broccoli to a kitchen towel. Wrap towel around
broccoli and squeeze out the extra moisture. Pour
the drained broccoli into a large bowl, add
onion and garlic and mix gently. To the same bowl,
add the panko, cheeses, eggs, and salt/pepper to taste.
Mix together & form into patties, place on prepared

baking sheet.Bake  15 minutes. Flip and bake for

another 15 minutes or
until browned and crispy.

(recipe: Facebook)

Corn, Avocado & Tomato Salad

2 C. cooked corn, fresh or frozen
1 avocado, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved
1/2 C. finely diced red onion

2 T. olive oil
1/2 tsp. grated lime zest
1 T. fresh lime juice
1/4 C. chopped cilantro
1/4 tsp. salt
1/4 tsp. black pepper

Combine corn, avocado, tomatoes &
onion in large glass bowl. Mix together
dressing ingredients in another
bowl; pour dressing over salad &
gently toss to mix. Serves 4-6

(recipe: Paula Dean-Food Network)

Chicken Wings in Peanut Sauce

24 disjointed chicken wings, tips discarded
garlic salt
onion salt
freshly ground black pepper

Peanut Sauce:

1/4 C. peach preserves
1/4 C. whipping cream
1/4 C. peanut butter
2 T. soy sauce
1 T. fresh squeezed lemon juice

Preheat broiler. Sprinkle wings with garlic &
onion salts & pepper. Place on rack; broil
4-6 inches from heat until crisp & brown. Serve
hot or at room temperature.
Sauce: Combine all ingredients in food
processor; process and serve at room temp.

(recipe: Rhonda G-Marys Recipe Exchange)

Buttermilk Biscuits
Trisha Yearwood

4 T. vegetable shortening (Crisco)
2 C. self-rising flour
3/4 C. buttermilk, well-shaken

Preheat oven 450 degrees F.
Lightly grease baking sheet with nonstick spray.
Using pastry blender or 2 table knives, cut shortening
into flour until it resembles coarse meal. Use a fork to
stir in buttermilk to make a soft dough or until dough
comes together & leaves sides of bowl. Continue
stirring with fork until all flour is worked into the
dough. Turn dough onto a lightly floured work
surface; knead 3-4 times until smooth & manageable.
Using your hands or floured rolling pin, flatten dough
to a thickness of 1/2 inch. Cut with a 2 1/2 inch floured
biscuit cutter. Reroll dough for more biscuits, if
necessary. Place biscuit rounds on the baking sheet
1 inch apart for crisp biscuits or almost touching
for softer biscuits. Bake 8-10 minutes, or until
lightly browned. Makes 12 servings.

(recipe: BH & G magazine, July, 2013

Well, it’s almost time for me to drive over & pick up youngest son from his work – yep, “Taxi Driver Mom” has now resumed.

Hope you’re enjoying your holiday/week-end!



Saturday Samplings

Here it is Saturday already – how was your holiday feast day? Ours was very nice, a little late, but that’s due to me slightly forgetting how long it takes me now to accomplish tasks (do something, rest, do a little more, rest, etc.). I think, so far, of all the things that ‘could’ bother me about my cancer, the one thing that really gets me is the fatigue and how it sneaks up on me when I least expect it. (sorry for going on & on). Quick update: I’m currently on a break from radiation – I’ve developed an infection at the surgery site. I didn’t even know you ‘could’ get this type of infection in that area, but I’m told anywhere that has moisture can get it. I’m on three types of topical medications and now, as of today, on an oral antibiotic, as well. The risk, I’m told by the head of the radiology department, is that if this infection gets into the surgery scar, it can cause multiple problems and make me very sick very quickly. I go back Monday to have the doctor look at it and he will decide whether I continue radiation or take a longer break. Ah, the fun of it all, eh?

(Doing a large leap from all the above) Here’s the current batch of varied recipes accumulated in my ‘in’ box:


Chocolate-Toffee Ice Cream Pie

4 C. chocolate  ice cream softened & divide
1 (6 oz)  graham cracker crust
1/4 C. chocolate syrup), divided
1/4 C. milk chocolate toffee bits, divided
2 C. whipped cream (can use Cool Whip)

Spread 2 C. ice cream in bottom of crust;
drizzle with 2 T. chocolate syrup, sprinkle
with 2 T. toffee bits. Spread remaining ice
cream over toffee bits. Freeze 8 hours or
until firm.
Top pie with whipped cream and drizzle
with remaining 2 T. syrup; sprinkle with
remaining 2 T. toffee bits.
Serves 8

To quickly soften the
ice cream, place it in a microwave-
safe bowl, and microwave at HIGH 10
to 15 seconds.

(Recipe: DDJ 9/16/11)
Mustard Apricot Chicken

5 boneless, skinless chicken breasts
2 T. olive oil
1 C. flour
1/2 T. cracked black pepper
1 1/2 C. apricot preserves
2 T. Sherry wine
1/4 C. water
2 T. dijon mustard
1 T. soy sauce

Salt & pepper both sides of each
chicken breast. Dredge in flour and
shake off excess flour. Heat large
skillet over medium-high heat; add
olive oil. Once oil is hot, add chicken
breasts. Spread out breasts as
much as possible; sear on both sides
until a golden crust has formed.
Remove from pan; place on bed
of paper towels. Add sherry to pan
to deglaze; reduce heat to medium-
low. Add apricot preserves, mustard,
soy sauce to pan; stir mixture until
smooth. Season to taste with salt &
pepper. Add chicken breasts to sauce
and simmer 5 minutes until chicken
reaches internal temperature of
170 degrees F.
(recipe: Perdue Co.)
Montgomery Cabbage Casserole

1 shredded head cabbage
1 chopped onion
6 T. butter
10 3/4 oz. can cream of mushroom soup
1 C. Velveeta or shredded Cheddar cheese
salt & pepper to taste
1/4 C. bread crumbs

Boil cabbage in salt water until tender;
drain & set aside. Saute onion in 5 T.
butter until clear. Add soup, then
cheese until it melts. Stir in cabbage,
salt & pepper. Pour into 10 x 6
baking dish. Melt remaining
butter; add crumbs and cook
until lightly brown. Sprinkle
crumbs over cabbage. Bake
20-30 minutes. Serves 6-8.
(recipe: Sandy-Marys Recipe Exchange)
Baked Mac ‘n Cheese

4 T. butter, cut into pieces
1/2 lb uncooked elbow macaroni
3 eggs, lightly beaten
1 cup milk
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1 lb(4 cups) grated Cheddar Cheese

Preheat oven to 350 degrees F.
Butter a 2-quart casserole dish.
In a large pot of boiling, salted
water, cook macaroni according to
pkg. directions.In medium bowl,
mix together:butter, eggs, milk,
sour cream, salt & pepper.Drain
macaroni, transfer to a large bowl;
stir in 2 C. cheese. Add egg & milk
mixture; stir to combine. Pour into
baking dish and bake for 30 minutes,
or until set. Top with remaining 2
Cups cheese; place under broiler
until bubbly and golden brown.
(recipe: Joan-1_Comfort_Foods)
Rice Stuffed Chicken Breasts

4 boneless chicken breasts
1/2 tsp. pepper
salt to taste
1 C. cooked white rice
1/4 C. diced tomato
1/4 C. grated Mozzarella cheese
1 T. basil
cooking oil

Preheat oven 350 degrees F.
Cut chicken breasts in half.
Pound each one with a mallet
until 1/4 inch thick. Season
chicken with pepper & salt.In
a mixing bowl,combine white rice,
tomatoes, Mozzarella cheese, and
basil. Toss all ingredients until
well blended.Spoon an even amount
of rice mixture on top of each
chicken breast.Fold and secure
with string and toothpicks.In a
skillet heat enough oil to coat
bottom of pan. Brown chicken on
both sides for 1 minute or until
golden.Remove from skillet and place
in bottom of a baking dish.
Bake 10-15 minutes.
Serves 4.
(recipe: Sandy-Marys Recipe Exchange
Double Banana Pound Cake

3 T. dry breadcrumbs
3 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground mace
1 C. mashed ripe banana
1/2 C. milk
1/2 C. banana liqueur
3/4 C. butter or margarine, softened
2 C. granulated sugar
3 large eggs
1 T. powdered sugar

Preheat oven 350 degrees F.
Coat 10-inch tube pan with cooking
spray; dust with breadcrumbs. Combine
flour, baking powder, salt & mace in bowl;
stir well with whisk. Combine mashed
banana, milk & banana liqueur in a bowl.
Beat butter in a large bowl at medium
speed until light & fluffy. Gradually add
granulated sugar and vanilla; beat
mixture until well-blended. Add eggs,
1 at a time, beating well after each
addition. Add flour mixture to sugar
mixture alternately with banana
mixture, beating at low speed,
beginning and ending with flour
mixture. Spoon batter into prepared
pan. Bake 1 hour until wooden
pick inserted in center comes out
clean. Cool in pan 10 minutes;
remove from pan. Cool completely
on wire rack. Sift powdered sugar
over top of cake. Makes 18 servings.
(recipe: Dessert Du Jour 10/25/11)
Fiesta Beef & Black Bean Enchiladas

1 lb ground beef
1/2 lb. (8 oz) Velveeta, cut into 1/2 in
cubes, divided
1 1/4 C. chunky salsa, divided
1 C. rinsed canned black beans
12 flour tortillas (6 in)
1/2 C. sour cream
1/4 C. chopped cilantro

Preheat oven 350 degrees
Brown meat in large skillet; drain.
Stir in half Velveeta & 1/2 C. salsa.
Cook 5 minutes or until Velveeta
is completely melted and mixture
is well blended, stirring frequently.
Stir in beans. Spoon 1/4 C. meat
mixture down center of each
tortilla; roll up. Place, seam-sides
down in 9 x 13 baking dish sprayed
with nonstick spray. Bake, uncovered,
10 minutes. Top with remaining
Velveeta and salsa. Bake an additional
20 minutes or until enchiladas are
heated through and cheese is
melted. Top with sour cream and cilantro.
Serves 6
(recipe: Kraft
Tuna Casserole Supreme 
8 oz. wide egg noodles (half 16 oz.
1 can cream of celery soup
1/2 C. milk
1/2 C. sour cream
1 can white albacore tuna
in water, drained
2 C. Monterrey Jack cheese,
grated & divided
1 (6 oz) jar sliced mushrooms,
drained (or 8 oz can,drained)
1 (8 oz) can sliced water
chestnuts, drained
1 1/2 C. crushed ruffles
potato chips, divided (3/4 &

Preheat oven 350 degrees F.
Cook noodles according to pkg
directions; drain in colander. Mix
in large bowl soup, milk, sour
cream & tuna. Stir in mushrooms,
water chestnuts, noodles, half
of cheese and half potato chips.
Spoon into lightly sprayed 2
quart casserole dish. Top with
rest of potato chips, sprinkle
top with rest of cheese. Bake,
uncovered, 25 minutes or until
heated through. Serve with
additional sour cream, if
NOTE: Can also add one small
can drained peas or 1 C. frozen
peas, if preferred.
(recipe: Kelly -
Holly's Chocolate Cranberry Cookie Bars 
Cookie Crust: 2 1/4 C. flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 C. powdered sugar
1/2 C. sugar
10 whole graham crackers
1/2 tsp. vanilla
1/2 C. vegetable oil
1 stick butter, softened
1 large egg

Toppings: 1 can cranberry sauce
1 C. chocolate chips
1 T. shortening

Preheat oven 350 degrees F.
Mix all dry ingredients for
crust well; add wet ingredients
and mix well. Press into greased
9 x 13 pan. Run cranberry sauce
through food processor until
smooth, pour and smooth over cookie
crust. Bake about 20 minutes
until crust is done and cranberry
sauce is bubbly.
Add chocolate chips and shortening
to heavy pot and melt over low-
medium heat, stirring constantly
so as not to burn. Pour chocolate
over baked cranberry-topped crust;
cover and let set 4 hours or
overnight. Serves 20.
I've been using today to catch up on several little
projects I've sort of put aside: finished two more
chemo caps, made a bracelet for my pastor's wife
(one of my knit group ladies made me one and I
thought it would be nice to give one to another
person battling cancer). Not a difficult item
to make, the trouble I had was locating the
(breast)cancer pink ribbon; apparently Michaels
only carried them during October (cancer
awareness month) and then put the remains
in their 'Clearance' stuff - ended up
going to JoAnn's and finding just ONE
package (had 4 in it); that's all I
needed - YAY! Here's a photo of the
bracelet and the hats - (the red &
white striped one is for the
special needs group "Mitten Tree")


I know I’ve posted chemo caps before that look a lot like the pink one above, but this one (I think) is my all-time favorite. It doesn’t show in the photo, but this was done with a very soft rose color – it looks closer to the real color in the chemo caps photo, that’s the one on top; it went very well with the last bit of color-changing yarn from another skein (you’ve seen me use this yarn in several hats before). I didn’t leave enough room under the photo of the bracelet to explain the charms: first there’s the pink cancer ribbon, then a small cross, then a small silver circle with “Jesus” in the center. The beads are Swarovski pink crystals and tiny pearls.

Anyway, that’s what’s happening around here this day – it’s another unseasonal 58 degree day – a little grey & gloomy, but still really warm for this time of year!

Enjoy your day!



Happy First Day of Fall, y’all!

Today has been an absolutely gorgeous day here in sunny Michigan! 81 degrees, quite windy, big fluffy clouds filling a beautiful blue sky – you couldn’t ASK for a more glorious day! Thank you, Lord!  Today has been another day of ‘catching up’ on errands: hardware store, grocery store, office supply store and, my favorite: JoAnn Fabrics CRAFT store! Today, you see, is also the third anniversary of my knit group and that sparked the creativity in me to want to come up with a little present to each of my members. After quite a bit of contemplation in the BEAD aisle, I just finished assembling 28 little stitch markers; one for each person (plus a small Snickers candy bar thrown in for fun). I would have taken a photo of the completed markers, but experience has taught me that my camera doesn’t do well photographing small objects (they come out blurry), so I declined.  (Hoping I made enough – if not, I’ll just write down the names of those I missed and follow through later). Let’s see if I can describe them: tiny silver star on the bottom followed by a very small azure blue bead, then a round clear crystal bead, another azure bead, another crystal, another azure bead then the top silver circle from which you would hang the stitch marker on your knitting needle. After all this, it occurred to me that I didn’t take into account those members who only crochet – well, on this idea I think I’ll just leave it alone – if they want they could hang it on their cell phone, purse or knitting/crochet bag. (It’s kind of the ‘thought that counts’).

Have 4 chicken breasts cooking in the crockpot; will debone them later and make the juices into gravy to be served over baked potatoes and, on the side, fresh broccoli with cheese sauce. (Kroger had fresh broccoli bunches on sale for $1.00 each – you can’t beat that!). Oh, speaking of sales – JOANN’s had some pretty nice things on sale; ended up buying some really pretty paper napkins for Thanksgiving – I know: it’s too early, but wouldn’t YOU buy them at 50% off? That made them something like $1.50! When I was at Krogers they were clearing out their summer stock and I got a nice pair of rubber flip-flops with cloth in-between-the-toes thing: 75% off – paid $1.25!!! Such a deal! I like wearing them all year ’round in the house. I’m just sitting here happy over the good deals today – as you know if you’ve read my blog for any amount of time – I’M FRUGAL! (and I’m proud of it!).

Today  has been a nice, quiet, peaceful day around the house: right now the whole family is home AND they’re all getting along just fine! Amazing! I’m just basking in the CALM right now (knowing full well that it could be shattered at any given moment by boys who don’t always get along). I know … count your blessing (while you have them!)!

Not much else new right now; have about 18 Premie hats done right now (these are the ones that will go in the second shipment to Save the Children foundation). Just love the fact that you can knit them quickly, try to find new/innovative yarn stitches/combinations, etc. and still have fun doing it! (I realize, of course, that eventually this enthusiasm will fade, but for right now I’m having FUN!).

Hope you’ve had a great day: remember to relax a little and do something YOU like doing (or, have a small treat!) Of course, while filling the little bags with the stitch markers & candy bars I HAD to inspect the candy bars to make sure they were of the best quality – they were!



ps: I should also say Thank you, Lord – the whole family is in good health right now!!! THAT’S a blessing!

Like Mother, Like Son

Yesterday found my youngest son and me ‘working with beads’ again. His young girl….friend is having her 14th birthday soon and he wanted to make her a bracelet to match the earrings he gave her for Christmas. (sorry, I forgot to photo them, but they were very nice: small blue bead on bottom, medium sized pink bead in the middle, followed by a matching small blue bead on top … hanging earrings, very dainty). In the photo you see the end result of his matching bracelet – on the left.

Over a year ago I admired a black and clear crystal bead bracelet worn by a friend  at church and decided to try to copy it. I ventured out, bought the needed beads, then promptly put them away . . . for over a year! When son came up with this idea, I thought perhaps I might be able to complete the aforementioned bracelet – you see it on the right. The beads are clear (although they photographed multi-colored). I’m happy with the results and it’s been so long since I’ve seen the original bracelet, it doesn’t matter if mine is an exact copy or not … no one else would know – including me!

I’m currently working on another baby blanket for a friend in our church choir who is due with a baby girl in March. I just learned of her baby shower this past Sunday so I’ve been frantically knitting my little fingers off, attempting to get it done in time. Originally I thought I’d just do another of the same pattern as the last two (see an earlier blog for a photo) but after attempting and ripping out 125 stitches THREE times, I gave up and put it away for the night. This was Monday. Tuesday found me searching my stack of knitting patterns for something simple that would look nice for a baby blanket – found it! The pattern is called “Cluster Ribbing” and it’s a two-row, simple pattern which works up to look fancy (when, actually, it’s not). I have about a foot completed at this time and am planning on continuing to knit some on it every day, as I counted on the calendar, I have 20 days until the shower (counting today!). I’ve already made a peach colored baby hat to go with this blanket and plan on doing a peach ruffle edging on the blanket.  (Will probably make up another baby hat as well, perhaps all white?).

Our weather has been just wonderful (at least in my mind!): daily between 25 – 30 degrees F., mostly sunny most days and NO SNOW/ICE/SLEET/FREEZING RAIN, ETC.! Today the sun in brightly shining in my windows and that ALWAYS makes me really happy! (I even asked my doctor if I might have that ‘Seasonal ??? Disorder’ where you tend to get really depressed in the winter when there’s no sunshine. He recommended getting 10 minutes of sun every day in the summer & fall to replenish the Vitamin C in your system . . . I didn’t exactly DO that (I told him I tend to avoid the sun at all cost, since I’m very fair skinned, freckled, red-haired, etc.  and have almost all the markings for skin cancer. “TEN MINUTES is not a lot of time”, he said and I had to agree. Anyway, I say all that to get to my point: It’s SUNNY today and I’m really happy!!!  (Now, didn’t you just sit on the edge of your seat to find out my ‘end point’? hehehehe)

Have a GREAT day, do something YOU enjoy doing, relax a little and take a deep breath; remember, YOU’RE ALIVE!!! Thank the Lord for this day and your health (in what EVER state it is); if you can read my message, REJOICE! (Not in my message, in the fact that you can SEE!) God has given each of us great blessings EACH DAY; we just need to be aware of them! Just breathing, seeing, hearing are things to rejoice over! Being able to walk (even with pain) is a great thing. Each day we’re alive is a blessing; each day I ask the Lord for the wisdom and strength to make it through THIS DAY. I don’t ask for my future, for I know it’s in the Lord’s hands; only THIS DAY and whatever it holds. Sometimes it means that I have to make it a few minutes at a time because it’s been a very difficult day, but even then He helps me to endure whatever I’m facing. If you don’t know the Lord, He’s not far away. He loves you and wants the very best for you.  All it takes is asking Him for His help and forgiveness for your past sins;  He’ll take it from there. If you’ve ever read the poem: “Footprints” it’s a testimony from all of us and it reminds us that when we’ve gone through difficult times it is the LORD who carried us when we were too frightened and weak to make it on our own. This coming Sunday our choir is singing a song that makes me cry every time I hear or sing it: “Do Not Let Your Heart Be Troubled” by Lloyd Larson. The words are simple and speak deeply to my heart (I don’t have the exact words, will try to write them as I remember them)


“Do not let your heart be troubled; neither let it be afraid. You believe in God, trust in me – you are mine; do not be afraid.

In my Father’s house are many rooms, His promises are true; I will go to prepare a place, prepare a place for you and I’ll come again! I will come again; Yes, I’ll come again – come for you.

Do not let your heart be troubled; neither let it be afraid. Simply trust in God, believe in me – you are MINE, DO NOT BE AFRAID. Do not let your heart be afraid.”


Beautiful words, beautiful music that truly speaks to my heart;  I hope that they speak to you, also. They are taken from John 14:1 where Jesus comforted His disciples:

1“Do not let your hearts be troubled. Trust in God; trust also in me. 2In my Father’s house are many rooms; if it were not so, I would have told you. I am going there to prepare a place for you. 3And if I go and prepare a place for you, I will come back and take you to be with me that you also may be where I am.”  (NIV version)

We are all facing troubles/fears/sickness, etc. and we all having things that worry us; let the Lord help you this day to get through this day and the future. He loves you and longs for you to know Him.

Have a wonderful day;



Busy Day but Good!

"Snowman Soup!"

Today was another ‘running’ day but very productive; had several quick trips to get done and knocked them off in record time. One of my stops was ACO hardware where I pleasantly discovered my local ACO is now selling Bernat worsted yarns in 14 oz. balls! (for $7.99!). Who would have thought to go looking at yarn in a HARDWARE STORE? (Stranger things have happened, I suppose.)

Got home and finished baking 4 dozen sugar cookies, then frosted & added sprinkles…another ‘to do’ thing done on my list! Youngest son had asked me if I would teach him how to make earrings, so we set out to do that and managed to make a very nice looking set for his young lady friend. I had a nice box and got the ‘presentation’ part done…looked very nice, if I do say so myself! (should have taken a photo, but didn’t think of it at the time). I guess her mother was quite surprised when she learned he ‘made’ them himself; her comments were in the area of “You should SELL them!” (that made him proud).

Tonight was my Knit Night and I was anxiously wondering just how many people would show up for our meeting this close to Christmas. I was very pleasantly surprised…we had 17 people; 2 of them were new tonight! Great evening; some great and thoughtful gifts were passed out (one lady made little bath salts in cute little cloth bags, another made “Snowman Soup”: basically a package of cocoa mix, some miniature marshmallows and a candy cane, with directions on how to make the ‘soup’!) Another of my friends gave each of us a ball of dishcloth cotton and a pattern for a dishcloth (mine said: “Love to Knit” on the pattern) plus this adorable little rubber duck! Each duck was different; mine is a “Princess Duck” complete with little pink crown & sparkly wand. I’m putting her on my computer and naming her: “The Queen of All I Survey”! (Yep, that’s me!)…soooooooo cute! Great night, great company…lots of fun. We even have people stop by to chat with us; a group of about 4 ladies who eat at Panera and then go clogging always stop by to see what we’re all working on. They’ve invited us to come clog; I said: “I can just see us all now clogging and knitting at the same time!”

Oh! Have another recipe for you; I haven’t tried this one but it comes from a friend who rates it highly. I’ve ‘heard’ of it, but now with her recommendation I’ll have to give it a try.



Saltine crackers
1 cup butter (do not substitute margarine)
1 cup brown sugar, packed
1 12-ounce package chocolate chips, semi-sweet or milk chocolate
2 cups chopped walnuts

Preheat oven to 350 degrees for 5 minutes.

Line cookie sheet with aluminum foil.  Cover foil with 1 layer of saltines.

Mix butter and brown sugar in saucepan.  Boil hard for 2 minutes.  Pour mixture over crackers and bake in oven for 5 minutes.

Remove pan from oven and sprinkle entire package of chocolate chips over mixture. Return to oven only until chips melt (about 3-4 minutes).

Remove from oven and spread chips evenly with butter knife.  Sprinkle with chopped walnuts.  Let cool, then cut or break into squares or pieces.
Makes about 60 pieces

She also had a Note: I always double the topping that goes on the crackers.  This makes it much more thick and yummy.


Our weather is still ‘cooperating’: it’s chilly (in the mid-20’s) but clear and sunny which makes for great ‘running around buying last minute presents/necessities/groceries’ weather.

Hope all is well with you and that you’re able to take a small break each day to relax a little and enjoy the wonders of this Christmas season!



Snowy, Snowy Day


It’s not unusual, living in good old Michigan, to get snow at this time of year. We’ve been rather fortunate lately in that the past 10+ inches we got several weeks ago had melted down, leaving room for . . . what else? more snow. Today is one of those “sandwich” days – snow in the morning, then a break, then more snow in the afternoon/evening. Oh joy…I just went to our weather report: “9 Special Weather statements, 6 winter storm warnings, and 3 winter weather advisaries in your area” – does THAT give you any idea of what we’re ‘in for’? The report also says 4-7 inches expected with: snowfall rates across the area will approach an inch per hour with additional snowfall accumulations of 2-3 inches possible through 7 p.m.” Why am I getting this : “I don’t think we’ll be going to church in the morning” feeling?

SO…what did I do today to keep off the impending gloom feeling from the coming “S” word? Let’s see: got all the dishes caught up, did laundry, began 3 chapters in a new book, did my nails, designed a new knit dishcloth, created 2 new pairs of earrings (would show you, except I know that they will not photograph well…too tiny), re-designed a very pretty silver scarf that was donated to me (owner didn’t like it)-it’s a Liz Claiborn silver ‘loop’ scarf-I cut it free! and made it a long scarf, then designed the above earrings to go with it;  am planning on making salmon patties, baked potatoes (with sour cream),  broccoli & cheese sauce for dinner. After all that, think I’ll just lounge around for awhile…sounds like a good idea to me! I am definitely NOT a snow bunny, so keeping my mind OFF of the stuff helps greatly.

Hope you’re having a good day (inside!);



Published in: on January 10, 2009 at 4:50 pm  Comments (1)  
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