Will wonders never cease?


Wednesday found me opening a box (see above) filled with 83 knit 7″ X 7″ squares from Grace UMC in Indiana, PA. Let me explain: many years ago I used to have a afghan ministry for children in Ghana, Ethiopia, Sierra Leone and Durban, South Africa. People from all over would knit/crochet squares and mail them to me; I, in turn, would sew them together to make afghans which would be sent to the above named countries. See my site for details:


It’s been four years since I closed the afghan ministry due to my getting breast cancer – it was quite a surprise to receive afghan squares now! It takes 30 squares to make a blanket/afghan and I don’t have the contact people now who would be able to transport any. This got me to thinking: I ‘could’ sew them into four lap blankets for the chemotherapy patients at my cancer center! So that’s what I’m doing. I have two completed (20 squares each) and two more to go – my next appointment at the center isn’t until September so I have time. I wrote a thank you letter to the lovely ladies at that church explaining what I’m doing with their squares  – like my mother used to say: “Will wonders never cease?”


Rhubarb Custard Bars

2 C. flour
1/4 C. sugar
1 C. cold butter

2 C. sugar
7 T. flour
1 C. heavy whipping cream
3 eggs, beaten
5 C. finely chopped fresh or
frozen rhubarb, thawed/drained

2 (3 oz, ea) pkgs. cream cheese,
1/2 C. sugar
1/2 tsp. vanilla
1 C. heavy whipping cream,

Preheat oven 350 degrees F.
In bowl combine flour & sugar; cut
in butter until mixture resembles
coarse crumbs. Press into greased
9 X 13″ baking dish. Bake 10 minutes.
For filling combine sugar & flour
in bowl; whisk in cream & eggs.
Stir in rhubarb & pour over crust.
Bake 40-45 minutes until custard is
set – cool. Topping: beat cream
cheese, sugar & vanilla until smooth;
fold in whipped cream & spread over
top. Cover & chill then cut into bars.
Refrigerate leftovers. Makes 3 dozen


(These are different than the ones I posted

last post)

Bacon/Jalapeno/Cheese Bombs

1 (16 oz) tube biscuit dough (8 large
6 oz. mozzarella cheese (can use
cheese sticks)
16 oz. cooked bacon (ends & pieces),
cooked & crumbled
3 large jalapenos, seeded/stem removed
& minced

Preheat oven 400 degrees F.
Split each of biscuits in half to make 16
flat discs; divide cheese into 16 equal
portions. Add 1 chunk cheese, about
1/2 tsp. bacon & jalepos on dough disc
then wrap ends around to create a ball;
be sure to fully seal. Dip each ball into
any remaining bacon/jalapeno then
place on a baking sheet with extra
bacon/jalapenos facing up. Bake
10-15 minutes until golden brown.
Serve immediately so cheese is melty.
Makes 16 cheese bombs

(recipe: realhousemoms.com)

Crockpot Tex-Mex Chicken


1 lb. boneless, skinless chicken breasts
1 T. Taco seasoning
1 1/2 C. salsa
1 (15 oz) can pinto beans, rinsed & drained
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 C. frozen corn

Cooked rice – for serving

1 C. shredded Cheddar cheese
chopped cilantro – garnish

Sprinkle taco seasoning over chicken; add
salsa and place in crockpot. Cook, on Low,
3 hours. Add beans, bell peppers – stir to
combine. Cook another 3 hours or until
chicken is cooked through. Remove chicken
& cut into bite-sized pieces; return to crockpot
& stir to coat. Add corn-cook another 15 minutes
or until corn is warmed through. Serve over
cooked rice; top with shredded cheese & cilantro.
Serves 4

(recipe: Richard-slowcooker digest)

2-Ingredient Oreo Bark
(comment: Tastes like
Cookies ‘N Cream)

18 oreo cookies, crumbled
1 (12 oz) bag white chocolate chips

Line a cookie sheet with parchment
or waxed paper. Melt entire bag
of choc. chips in microwave (or
double boiler). Melt & stir 30
second increments if microwv’d)
After it’s melted, mix in 3/4 of crushed
oreos; pour onto paper & smooth
out with spatula. Sprinkle top with
remaining crushed oreos. Place in
freezer about 20 minutes then break
into pieces.

(recipe: Courtney Luper-Facebook)

3- Ingredient Quick Pasta Salad

1 box pasta noodles (your choice –
like bow tie)
1 bag fresh broccoli slaw  mix
salad dressing of your choice

Cook pasta al dente; drain & rinse
in cold water. Drizzle pasta with
salad dressing, just enough to
moisten then toss. Chop broccoli
slaw into small pieces & toss into
pasta. Drizzle more dressing,
to taste. Cover with plastic wrap &
refrigerate at least 2 hours. Test
pasta after 2 hours of chilling; if
more dressing is needed, add it &
return to fridge until ready to serve.
Serves 4-6

(recipe: amandascookin.com)

White Bean Dip

1 (15 oz) can cannellini beans,
2 cloves garlic
2 T. fresh lemon juice
1/3 C. olive oil
1/4 C. (loosely packed) fresh
Italian parsley leaves
freshly ground black pepper

pita bread wedges

Place beans, garlic, lemon juice, oil &
parsley in food processor. Pulse until
mixture is coarsely chopped; season
with salt & pepper, to taste. Place
mixture in small bowl. Makes 6
Serve with pita bread wedges


Our weather is still seasonally great:
84 degrees F. – went grocery shopping
earlier and came home a little earlier
than planned simply because I had ice
cream in the car and didn’t want it to

I’m a little frustrated – I wrote out an
entire blog post this morning with
just about the same content (except
all the recipes got wiped!). Somehow
I accidentally wrote it on the Ghana
site instead of here – when I discovered
it, I erased the one on the Ghana Project,
not thinking that it would wipe everything!
Sigh – live & learn, right?

Hope you’re having a great day – stay cool!



A Quiet Fall Day – Lots to Share!


Today started out a bit gloomy, but dry – that changed (Of course! It’s MICHIGAN! The weather is ALWAYS changing!) Drove youngest to work then proceeded to get some grocery shopping done – it began sprinkling right away and is still WET out there – sigh. I noticed, while at Krogers, that it seemed a bit more busy than usual for that time of day – mentioned it to the cashier and she agreed. I’m wondering if, now that the government is “Open” again, people are feeling it’s safe to spend money; just a thought.

Our gas prices are going down a little – they were up to $3.59/9, now at $3.49/9 – that’s a ‘start’.

Last night was my special needs group – our ‘every third Wednesday person, a very lovely lady who’s been teaching children for probably over 20 years, comes to do the lesson for the group while my partner/other leader & I have a business meeting (required by our paperwork). Yesterday afternoon, around 4 p.m. I got a very sad call from my partner/leader: she had just returned from another eye doctor appointment. Apparently her cataract surgery did NOT go as planned. She’s been having trouble ever since a week ago: eye leaking fluids, she can’t focus/blurred & double vision, upset stomach, etc. Turns out her implant came un-attached as is floating around in her eye! She has to have another surgery TODAY to locate it and re-attach it. What a mess!Our ‘usual’ teacher (mentioned above) was late getting there which caused me a bit of panic – I was NOT prepared with a lesson! My last thought was: If all else fails, we’ll SING! They love singing and I love playing for them. My teaching friend arrived – BIG SIGH of relief! The night went by well – 32 kids.

I’ve finally managed to obtain the rest of the books in the “I Am Four” set from the library. It took me 3 MONTHS to get the second book in the set! (Apparently there was only ONE copy within the ENTIRE connected library grouping! That’s amazing!) Sped through reading # 3 last night and plan to finish up # 4 today/tonight. To say these books are a fast-read is putting it mildly – they really KEEP your attention! I’ve never been one for Science Fiction, but these are the exception! IF you might be interested, they start with “I Am Number Four” by Pitacus Lore. (the ‘author’ is somewhat of an enigma – as that name is also the name of the BIG HERO in the stories. Back of book jacket don’t give you any more help, either. (there IS a website, but I haven’t explored that yet). It’s considered ‘Teen” reading, but I’m really enjoying it.


Beef Pot Pie

2 lb. stew beef, cut into 1/2″ cubes
2 T. flour
1/4 C. vegetable oil
1 medium chopped & peeled onion
1 clove garlic, minced
4 C. water
4 beef bullion cubes
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
1 1/2 C. diced potato
1 C. diced carrot
1 medium green bell pepper, seeded &
1 (8 oz) pkg. frozen peas, thawed/drained
2 (9 inch) ready-made pie crusts

Lightly coat stew beef with flour. Heat oil in
large, heavy skillet over medium-high heat
until a drop of water sizzles when dropped in
oil. Add beef & brown, stirring frequently,
about 10 minutes. Transfer to paper towels to
rain, then return to skillet to heat.  Add onion &
garlic; saute until lightly browned, 8-10 minutes.
Carefully stir in water, bullion cubes, salt,
Worcestershire sauce & pepper. Return meat to
skillet, reduce heat & simmer 1 1/2 hours. Add
potatoes, carrots & green pepper; simmer another
20 minutes, stir in peas.

Preheat oven 450 degrees F.
Line a 9 ” pie pan with one of the crusts, letting the
edge drape over side; using slotted spoon, fill pie with beef filling. Add a little cooking broth to filling, if
desired. Top with remaining crust, fold bottom edge
up over top edge, crimp edge with fork & cut a few
small slits in top crust to allow steam to escape while cooking. Bake 10 minutes, reduce heat to 350 degrees F.; bake 30 more minutes.  Makes 8 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Peach Cake

1 large can sliced peaches, drained & mashed
2 C. flour
2 C. sugar
2 tsp. baking soda

Preheat oven 350 degrees F.
Drain peaches and empty into a large bowl; mash
lightly. Add flour, sugar and soda; mix well. Spray
9 x 13 pan; pour in batter. Bake 35 minutes.

3/4 C. sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 C. coconut (I used a little more than a cup of coconut)
1 C. nuts, chopped

Boil everything but  nuts on top of  stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

(recipe: Facebook)

Chicken Taco Bake
(only 6 ingredients!)

3 C. chopped, cooked chicken
2 1/2 C. shredded Cheddar cheese
2 C. mild salsa
2 C. whole corn kernels
1 pkg. taco seasoning
15 (6″) corn tortillas

Preheat oven 350 degrees F.
Combine chicken & taco seasoning;
toss to coat. Mix chicken, salsa, corn &
2 C. cheese together until well blended.
Cut 3 of the tortillas in half & layer
4 whole tortillas & 2 halves into bottom
of a greased 9 X 13 baking dish, making
5 tortillas total per layer. Spread half
chicken mixture over tortillas & top with
5 more tortillas; 4 whole & 2 halves.
Layer with remaining chicken mixture &
corn tortillas on top. Sprinkle with last
half cup of cheese; cover tightly with foil.
Bake 30 minutes. Let stand 10 minutes
before cutting.

(recipe: Facebook)

Baked Potato Casserole

5 large potatoes, cooked & diced
6 slices bacon, cooked & crumbled
1 lb. ground beef, cooked & crumbled
1 lb. shredded Cheddar cheese
1 pint sour cream (2 C.)
2 chopped green onions
salt & pepper, to taste

Preheat oven 350 degrees F.
Mix all ingredients in greased casserole
dish. Bake 30 minutes.

(recipe: Rhonda G-Marys Recipe

Crockpot Corned Beef

2 1/2 – 3 1/2 lb. corned beef brisket
1 medium onion, chopped
1 carrot, peeled & shredded
1 clove garlic, minced

Place corned beef in crockpot. Top with
pickling spices (comes in bag with
corned beef), onions, carrot & garlic.
Add enough water to cover meet. Cover
& cook on Low 8-9 hours until meat is
tender. Remove meat from crockpot
& slice.

(recipe: Francine-Marys Recipe Exchange)

Applesauce Bread

1/2 cup of softened butter
1 large egg
1 1/2 t baking soda
3/4 t nutmeg
1 cup sugar
1 1/2 cups flour
1 t ground cinnamon
1/2 t kosher salt
1 1/2 cups applesauce
1 t of pure vanilla extract

Preheat oven to 350 degrees.
In a large bowl, first blend together butter,
egg, & sugar. Add flour, baking soda,
spices, & salt. After it starts to form a crumbly
dough, pour in applesauce; mix together.
I used two small loaf pans, pouring mixture evenly
into both. I sprayed my pans with cooking spray
first or you could use parchment paper, depending
on the dish you choose to bake them in. Bake about 40 minutes.

(recipe; Facebook)

Pan-Fried Asparagus

1/4 C. butter
2 T. olive oil
1 tsp. coarse salt
1/4 tsp. ground black pepper
3 cloves garlic, minced
1 lb. fresh asparagus spears, trimmed

Melt butter in skillet over medium-high
heat. Stir in olive oil, salt & pepper; cook
garlic in butter 1 minute but do not brown.
Add asparagus; cook 10 minutes, turning
asparagus to ensure even cooking. Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Bean-Cheese Taco Dip

1 (10 oz) can bean & bacon soup
1 (8 oz) carton sour cream
1/2 (8 oz) pkg. cubed Velveeta cheese
1 (1 oz) pkg. taco seasoning mix
1 tsp. minced garlic

In large saucepan combine soup, sour
cream, Velveeta, taco mix & garlic; cook,
on Low heat, stirring constantly, until
cheese melts. Serve warm with chips.
Makes 1 pint.

(recipe: Rhonda G-Marys Recipe Exchange)

Caramel Corn Crunch

15 C. popped corn, unpopped kernels removed
2 C. brown sugar, firmly packed
1 C. butter
1/2 C. light corn syrup
1 tsp. kosher or sea salt
1 tsp. baking soda

Preheat oven 200 degrees F.
Place popped corn in large, ungreased roasting
pan or divide popcorn between two 9 X 13 baking
pans. Combine brown sugar, butter, corn syrup &
salt in 2 Qt. saucepan; bring to boil over medium
heat, stirring occasionally. Cook 5 minutes, without
stirring. Remove from heat, stir in baking soda &
mix well – mixture will become foamy.
Immediately pour caramel mixture over popped
corn & quickly toss to coat (OR divide evenly
between the two pans). Don’t expect all corn to
be coated, that will happen in the coarse of baking.

Bake 1 hour, stirring every 15 minutes. Remove from
oven, immediately turn out of pan(s) onto a foil-lined
counter top & break up slightly. Cool & store in
tightly sealed container. Makes 16 (1 C.) servings

NOTE: If you don’t have a large roasting pan, you can
use those extra-large disposable aluminum roasting
pans. These can be used more than once

(recipe: Rhonda G-Marys Recipe Exchange)

Saw a very interesting article on Facebook today; a lady was asked to knit a VERY large piece of paneling for a project (I don’t believe she actually stated the finished size). She began by having her husband turn a very LARGE dowel into 2 needles, having another friend sand and smooth the wood. Here is the link to her blog:


She did not mention the size of the ‘yarn’ either – but hopefully you will get some idea of it’s immensity if you view the blog. (I was unable to ‘copy & paste’ the photos I’d copied from her blog. The needles were AT LEAST 4 feet LONG! Amazing!


On another note, just saw a post on Facebook for a friend of mine: Dan Smither, who is a missionary in Durban, South Africa. (If you’re a long-time reader of my blog, you will remember I made quite a few afghans for his ‘kids’ there). Dan & his wife, Rachel and their four daughters have been there for a good 6-7 years now. Rachel has put together a children’s choir and they will be coming to Michigan in December to perform! I’m SO excited for all of them. These children live in extreme poverty – AIDS is rampant, many of the children are parent-less. Dan & his family and other helpers work to get these children food/clothing/shelter and also help them acquire the much-needed documents required by the state for them to go to school. Dan is first and foremost a missionary and he preaches the Word not only through his lessons but also through his daily work with the children and those in the villages. I’m SO excited they are able to have this opportunity to minister to people here! If you might be interested in attending their concerts, their schedule is found here:


I have known Dan and his family ever since he was a young boy attending the same Christan school as my boys. He is a fine, upstanding adult who knows his purpose in life and is living it – in Durban, South Africa.

Well, that’s about all I’m ‘sharing’ today (it was a LOT!). Hope you are having a good day.

Enjoy your day and remember to SMILE a little, too!



End of a Busy WEEK!

dear god ty 4 my friends 9204706 7-17-05

(My blog server just totally changed up my settings, so this might be a bit different than my old posts; we’ll see). Where do I start? This past week sort of blurs into one big blob of constant motion. Knit Night Tuesday – we had 19 in attendence, almost maxed out the space we’re now in! Three new ladies – I’m happy we’re growing but not exactly sure just what/where we’re going if this keeps up! Oh well – it’s a ‘nice’ conundrum, for sure. Wednesday was my Special Needs group – first meeting back after Christmas. We were a bit ‘light’ on attendees BUT we also had a great friend that’s a missionary to Durban, South Africa come visit us! (He’s one of the son’s of the original founder of our group; his sister (special needs) and his brother (college kid/helper) are both in our group. SEE: Key of Hope in the right side blogs – that’s his ministry. It was a great experience just hearing of his ministry. When he started it, five years ago, he moved his wife and four daughters there – permanently. They minister to children who’s lives are GREATLY affected by AIDS; many have lost their entire family to the disease. He told us that when he first started he ministered to ONE GIRL. Then it grew to 17 children; right now, on Saturdays, they hold a Bible study for 750 children! They’re running out of room to hold them! He said that they (with helpers) go around and visit each and every one of the children, during the week – seeing how they’re doing, what they might need (food, clothing, medical help) and then implementing the help whenever they can. I can’t even wrap my brain around that amount of children, let alone imagine myself heading up a group that large! He’s an amazine young man (I think he’s in his mid 30’s now) with a goal – it’s a honor to be one of his friends and to be humbled by his service to the Lord. It just rejuvinates me to jump in with both feet in our ministry to our special needs kids.

Thursday was ‘help our middle son move his stuff home’ day. My husband & I drove to Holly and got ‘some’ of his belongings. I guess, in the move from the apartment to this house, things were just sort of grabbed & grouped together, making sorting out just ‘his’ things that much more difficult. When we got home I made up a list of things I remember sending with him a month ago, so that when he goes back he’ll have some idea what he’s still missing. Among the missing items is ONE SHOE! Who looses ONE SHOE? Only my son! The new house he ‘was’ supposed to live in was really nice – newly built, out in the country – very nice, next to a woods; ah, but that wasn’t to be. Middle son seems quite content to be ‘back in the fold’ for awhile; sometimes that’s just what they need before venturing ‘out’ again. Thursday was also babysit grandson day – we had a great time playing board games (he beat me quite a few times – THIS TIME I wasn’t even TRYING to let him win! He’s getting good!). Friday was ‘get the Christmas decorations DOWN!” day. Tree is down and in it’s box, decorations are in their boxes; only things left are the manger scene to be packed and then carrying all those boxes back upstairs and organizing their storage. Glad to see it done, but (like my friend Mary/Momma) the house looks rather bleak. One of her readers to her blog said that, in the same situation, she chose to go out and buy new throw pillows and a new dining room table cloth – great idea! (we already have new throw pillows BUT the idea of a new table cloth intrigues me! Something to ‘spark up the drab’, so to speak.)

Weather-wise it’s a SPRING-LOVER’s DREAM! The snow is almost all gone – yesterday it was semi-warm (in the 40’s); when I stepped outside it felt like SPRING! Today it’s supposed to get up to 58 degrees! (it’s already around 52!). I remember we had a really strange winter last year, much like this. Not complaining any – I guess we’re supposed to get a bit of light snow tomorrow and temperatures are supposed to drop to the mid 30’s, which would be about normal for this time of year in Michigan.

Craft-wise, have finished three chemo caps which I’ll deliver Monday to Radiology – have to go in for a routine check up.  Am almost up to my personal goal on the baby hats: 20 Premie/7 really tiny/19 newborn. Am thinking of delivering them when I get the last newborn hat done. (was originally going to go for 50, but think I’ll be happy with 20 of each – who knows? I might still knit 3 more tiny ones, just to even the delivery number – I’m weird like that!). Also started working on finishing a baby blanket for a friend’s daughter who’s due (I think) around March – it’s going to be a girl. I had started crocheting peach colored squares last Fall and then put it away. Brought out the ‘stash’ and have the needed 15 peach and am working on 15 white, then I’ll put it together. Am planning on crocheting a flower on the center square (like I did for one of the baby blankets for the Detroit Vet’s Hospital blankets last September).

Been doing a lot of driving lately, taking or picking up youngest son. He will be DONE with his schooling this coming Friday – he has A’s & B’s, so he should finally GRADUATE! He’s not exactly sure yet about the details of it; I remember talking to the counselor at the beginning of his studies at this school and she said they do a graduation ceremony – cap & gown/diploma – the whole thing. Even though he didn’t graduate his regular high school, he will have a valid diploma from this school – I’m very grateful!  Not sure, yet, what his plans are – he’s still working at Meijer as a cashier  – he needs to take Drivers Ed. He said he’s planning on taking that FIRST, then asking for full time employment. We’ll see where this goes.

Food-wise, I’ve been cooking a bit – 2 huge batches of spaghetti, Potatoes O’Brian, and yesterday husband decided he wanted Little Caesar’s $5.00 pizzas, so we had them for lunch and leftovers for dinner! I find myself missing the little ‘grab & go’ desserts – homemade cookies, cheesecake or pumpkin pie slices! (YES, I KNOW! Not good for me – but I MISS THEM!!!) I do have a box of blueberry muffin mix I might just put together – to ‘ease my cravings’ (wink).


Quick Shepherd’s Pie

1 lb. ground beef
1 medium onion, chopped (1/2 C.)
1 can cream/mushroom soup
1 T. ketchup
1/8 tsp. ground pepper
1 C. frozen peas & carrots
1 C. milk
2 T. butter
1 1/3 C. instant mashed potato flakes

Preheat oven 400 degrees F.
Cook beef & onion in 10-in. skillet over medium-
high heat until beef is browned, stirring to separate
meat; drain. Stir in soup, ketchup, black pepper

& peas & carrots to skillet. Heat through. Spoon mixture
into a 9 in. pie plate. Heat milk & butter in 2 quart
saucepan over medium-high heat to boil. Remove from
heat, stir in potato flakes. Spoon potatoes over beef
mixture. Bake 15 minutes or until potatoes are
lightly browned. Serves 4

(recipe: Peg-Marys Recipe Exchange)

Quick Sweet & Sour Pork

2 C. instant brown rice, uncooked

1 T. cooking oil

1 lb. pork tenderloin, cut into

1 inch pieces

3 C. frozen bell pepper & onion

strips (from 16 oz pkg)

1 (8 oz) can pineapple chunks in

juice, drained

1 (10 oz) jar La Choy Sweet &

Sour Sauce

1 T. soy sauce

Cook rice accordg to pkg directions,

omitting salt & butter. Heat oil in

large skillet over medium-high heat.

Add pork, cook & stir 6-8 minutes or

until cooked through & lightly browned.

Remove from skillet. Add pepper blend to

skillet; cook 5 minutes or until tender.

Stir in cooked pork, pineapple, sweet &

sour sauce & soy sauce. Heat 5 minutes

more or until hot. Serve over rice.

Serves 5.

(recipe: readyseteat)


Apple Gingerbread Cake


2 C. flour

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. salt

1/2 C. margarine, room temp.

1 C. firmly packed brown sugar

1 egg

1/4 C. molasses

1 tsp. baking soda

1 C. milk

1 1/2 C. peeled & diced apple

Preheat oven 350 degrees F.

Grease 10-in. Bundt pan, set

aside. Combine flour, cinnamon,

ginger, cloves & salt in medium

bowl; set aside.

Beat margarine & sugar together in

large mixing bowl, using elec. mixer,

until smooth. Add egg; beat until

combined. Stir in molasses; dissolve

baking soda in milk, then add to sugar

mixture. Stir in flour mixture on low

speed until just combined. Gently fold

in apples; spoon into prepared pan.

Bake 50 minutes or until toothpick

inserted into center comes out clean.

Cool 15 minutes on wire rack; remove

from pan and cool completely.

Serves 8


Crockpot Fajitas

1 habanero pepper diced (with or

without seeds – your choice)

1 red bell pepper, diced

1 can black beans, rinsed well

1 can red beans, rinsed

1 large Spanish onion, chopped

1 large clove garlic, minced

2 cans diced tomatoes with chilies &

garlic (do not drain)

1 C. frozen corn

4 large boneless chicken breasts,


1 1/2 tsp. red pepper flakes

1 pkg. fajita seasoning mix (dry)

Set crockpot on Medium heat. Layer with

beans, then peppers, onions, garlic &

top with corn. Add water until just

visable below veggies. Place chicken on

top of veggie bed, salt & pepper to taste.

Sprinkle on red pepper flakes. Pour tomatoes

over chicken; sprinkle with fajita mix.

Cover & cook 6 hours. Serves 6-8

NOTE: Poster said they prefer to shred

the chicken & place in bowls, then top

with cheese, Doritos, green onions & sour


(recipe: Bobbie-justapinch.com)


Crescent Quiche Lorraine

1 can refrigerated crescent rolls

1 egg, beaten

1 C. evaporated milk

1/2 tsp. ssalt

1/2 tsp. Worcestershire sauce

1 C. shredded Swiss cheese

1 C. (3.5 oz) can French fried onions

9 slices bacon, cooked crisp &


Preheat oven 325 degrees F.

Separate dough; press into an

ungreased 9″ pie pan. Press

pieces together to form a

crust. Combine egg, milk, salt

& sauce; stir in cheese. Sprinkle

half of onions over unbaked crust.

Pour egg mixture into crust then

sprinkle with bacon & remaining

onions. Bake 25-30 minutes or

until set. Cool 5 minutes before


(recipe: Lou-RDJ 10/12/12)


Skillet Chicken & Dumplings


1 T. oil

1 lb. boneless skinless chicken breasts,

cut into bite-sized pieces

1 (14 oz) can chicken broth

1/4 C. flour

1/2 C. (1/2 of 8 oz tub) Kraft

Philadelphia Chive & Onion cream

cheese spread

1 (10 oz) pkg. frozen peas & carrots*

1 C. Bisquick

1/4 C. sour cream

1/4 C. milk

2 T. grated Parmesan cheese

2 T. chopped fresh parsley

Heat oil in large, deep skillet on

medium-high heat. Add chicken; cook &

stir 4 minutes or until no longer pink.

Transfer to bowl. Add broth gradually

to flour in small bowl, whisking con-

stantly until blended. Add to skillet;

cook & stir on medium heat 2 minutes or

until thickened. Add cream cheese spread;

cook & stir 3 minutes or until melted. Remove

from heat; stir in chicken & vegetables. Stir

Bisquick, sour cream & milk until baking mix

is moistened. Spoon into 6 mounds over mixture

in skillet; cook on medium-high heat 2 minutes.

Cover skillet; cook on Low heat 15 minutes or

until chicken is done & toothpick inserted in

dumplings comes out clean. Top with parsley &

Parmesan cheese.  Serves 6

*may substitute any frozen vegetables for peas &


(recipe: Kraft foods)


PIneapple Upside Down Cupcakes

1 (18 oz) box yellow cake mix
3 eggs
1/2 C. margarine, melted
1 C. pineapple juice
1 tsp. vanilla
1/3 C. margarine, melted
2/3 C. firmly packed brown sugar

1 (16 oz) can pineapple chunks in
natural juice, drained
15 maraschino cherries

Preheat oven 350 degrees F.
Spray 15 muffin cups with non-
stick cooking spray; set aside.
Beat cake mix, eggs, 1/2 C.
margarine, pineapple juice &
vanilla in large bowl with elec.
mixer or whisk until blended.
Combine 1/3 C. melted margarine
with brown sugar in small bowl;
stir until smooth. Place 1 T. mixture
into each muffin cup. Carefully
top with 2 chunks pineapple and
a maraschino cherry. Evenly fill
muffin cups with cake batter.
Bake 20 minutes or until a
toothpick inserted into center
comes out clean. Cool 10
minutes on wire rack. Loosen
edges of cupcakes with small
knife, invert onto rack &
remove from pans. Serve warm
or let cool.

(recipe: Unilever)

Cobb Club Sandwiches

4 hoagie rolls, split & lightly toasted
1 C. blue cheese salad dressing
3/4 lb. thinly sliced cooked turkey
4 (1 oz) sharp Cheddar cheese slices
1 large avocado, thinly sliced
8 bacon slices, cooked
4 plum tomatoes, sliced
3 C. shredded lettuce
1/4 C. olive oil vinaigrette

Spread cut sides of each hoagie roll
with dressing. Layer bottom halves
of rolls evenly with turkey & next
5 ingredients; drizzle with
vinaigrette. Cover with top halves
of rolls. Makes 4 servings.

(recipe:: RDJ 10/17/12)

Buffalo Chicken Dip

1 (8 oz) pkg. cream cheese,
1 (6 oz) pkg. Oscar Mayer Deli
Fresh Oven Roasted chicken breast,
1/2 C. hot pepper sauce
1/4 C. blue cheese crumbles
2 green onions, sliced

Spread cream cheese onto bottom of

microwaveable 9 inch pie plate. Mix
chicken & sauce; spread over cream
cheese. Top with blue cheese & onions.
Microwave on High 2 minutes or until
heated through. Serve warm.
Makes 18 servings, 2 T. each.

(recipe: Kraft foods)

‘Nilla Apple Crisp

4 large Granny Smith apples (2 lb),
peeled, thinly sliced
1/2 C. brown sugar, packed &
2 tsp. ground cinnamon, divided
1/3 C. old-fashioned or quick-
cooking oats
1/4 C. cold margarine
25 Nilla wafers, crushed
1 1/2 C. Cool Whip, thawed

Preheat oven 350 degrees F.
Toss apples with 1/4 C. brown
sugar & 1 tsp. cinnamon. Spoon
into 8 or 9 inch square baking pan.
Combine oats, remaining sugar &
cinnamon in medium bowl. Cut in
margarine with pastry blender or
2 knives until mixture resembles

coarse crumbs. Stir in wafer crumbs;
sprinkle over apples. Bake 30-35
minutes or until apples are tender.
Serve topped with Cool Whip.

Makes 12 (1/2 C. each) servings
(recipe: Kraft foods)

Well, that’s the ‘happenings’ around here at the moment. Hope you’re having a nice, RELAXING Saturday – remember to take a little time out FOR YOURSELF!

Enjoy your day;



Gettin’ ‘er Done!

The past two days have been a jumble of organizing yarn, squares and distribution.  Today my husband & I drove the remaining completed afghan squares and 2 garbage bags full of yarn to the cancer treatment center (if you’d read earlier posts, they’re are going to be used to make lap robes for the cancer patients). When I had dragged all the boxes and bags of squares out of the boys bedroom and stacked them in the kitchen my husband came out and said: “What is all THIS?” (although I’d told him about the whole ‘getting rid of the squares’ thing – since he was doing the driving- I thought he’d seen and understood the ‘project’). Seems he didn’t fully understand what ‘over 300 squares’ looked like! To say he was shocked would be putting it mildly! Repeat this process when the lady who’s agreed to take up the project first spotted the many boxes & bags in our car – shocked would be an adequate word to describe the look on her face!  (I also remembered to ask her if she would be the ‘go-between’ person if I made more chemo caps and she said that was a good idea, too.) The squares are now gone and I’ve finally dug through all my yarn ‘stash’ – now I guess I was the one to be a bit surprised at just how much yarn I had accumulated!  Over the years various people and groups gave me yarn to use on “The Ghana Project” and I had it all stored in 4 large bins and several bags.  Yesterday found me digging through each one of the bins and dividing up the ‘who gets what’ (a) 2 bags to a friend who can use the yarn, she makes all kinds of things for other people (b) 2 bags to a lady at church who has been great at knitting squares for me (even buying yarn at yard sales with her own  money and knitting it up) and when she knew I was swamped sewing squares together, she then not only knit squares but then sewed them into afghans for me! (c) a bag of yarn for a friend who’s just learning how to loom hats (d) 3 garbage bags to various people on FreeCycle (e) a box of yarn for my knit group ladies to go through, and lastly – today I put what remained that I’d saved for my own knitting projects (premie hats & chemo caps) into the bins. To say I was surprised would be putting it mildly – I had NO idea I still had 3 full bins of yarns! That’s one HUGE stash of yarn when you consider all I kept and all I gave away! (Oh, and 2 bags of yarn to the lady receiving the squares, for them to use sewing the squares together!). Whew! Just glad that all that yarn and squares was given to help others and it will still continue to bless others in the future – YAY!

A little ‘amusement’ for you: check out this site “World’s Biggest Yarn Stash?”


It’s raining today and chilly – first day it actually ‘feels’ like Fall (57 degrees, grey and gloomy). I dug out my winter shoes (but didn’t put away the sandals, yet), put on socks, long pants, a blouse with long sleeves AND a cardigan – I’m chilly! Yesterday also found me taking my youngest son to the doctor for tonsillitis; he’s now on an antibiotic, so hope he’s feeling better – his tonsils were HUGE!

Tomorrow is my surgery and it’s looking like it’s going to be an ‘action-packed’ day: get there 7 a.m., go through 2 dye injections in Radiation, then a wire location (to guide the surgeon) then surgery at 10; I’m supposed to be home by ‘dinner time’ they tell me, if all goes as planned. I’m ‘good to go’ as far as if you’re wondering how I’m doing; I just want to get this over with and on with the radiation part – I’m sort of looking at this like a Speed Bump in my life – they slow you down and get in your way, but you make your way PAST THEM!  A while ago I ran into this saying:

Thought for the Day: “That bump in the road you hit used to be a mountain but God got to it first and knocked it down for you.”

Have some really good sounding recipes for you!


Banana Upside-Down Cake

4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) pkg. banana cake mix

Preheat oven to 350 degrees.
Grease and flour 2 (8 inch) pans. Combine butter
and brown sugar, divide and spread evenly between
the 2 pans. Sprinkle pecans evenly over both
brown sugar mixtures, arrange banana slices
evenly over each. Prepare cake mix according to
pkg. directions.  Divide batter into the 2 pans.
Bake 40 -45 minutes, or until toothpick inserted
into center of  cake comes out clean. Turn cakes
upside down on a platter or plate, gently tap bottom
and carefully remove pans, replacing caramel
mixture that sticks to pan.
(recipe: Mary Free-Marys Recipe Exchange)
Yellow Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers,crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Preheat oven to 400 degrees.
Place squash and onion in a large skillet
over medium heat. Pour in a small amount of
water.Cover, and cook until squash is tender,
about 5 minutes. Drain well, and place in a
large bowl. In a medium bowl, mix together
cracker crumbs and cheese. Stir half of the cracker
mixture into the cooked squash and onions. In a
small bowl,mix together eggs and milk, then add
to squash mixture. Stir in 1/4 cup melted butter,
and season with salt and pepper. Spread into a
9×13 inch baking dish.Sprinkle with remaining
cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until
lightly browned.
(recipe: Mary Free-Mary’s Recipe Exchange)
Cheesy Ham and Hash Brown Casserole

1 (32 oz) pkg. frozen hash brown potatoes
8 oz. cooked, diced ham
2 (10.75 oz) cans cream of potato soup
1 (16 oz) container sour cream
2 C. shredded sharp Cheddar cheese
1 1/2 C. grated Parmesan cheese

Preheat oven to 375 degrees.
Lightly grease a 9×13 inch baking dish. In a
large bowl, mix hash browns, ham, cream of
potato soup, sour cream, and Cheddar cheese.
Spread evenly into prepared dish. Sprinkle with
Parmesan cheese. Bake 1 hour, or until
bubbly and lightly brown. Serve immediately.
(recipe: Mary Free-Mary’s Recipe Exchange)

Aunt Rose’s Famous Green Tomato Casserole

3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil

Preheat oven to 350 degrees. Thinly slice tomatoes
and onion. Grease a 1- or 2-quart casserole. Layer
tomatoes and onions. Salt and pepper each layer.
Cover with a thin layer of crumbs. Drizzle with olive oil.
Bake 30-45 minutes. Serves 4.
(recipe: Mississippi Cooks: Featured Cookbook

March 2003 issue of Today in Mississippi


Zucchini Spice Coffee Cake

1-1/2 cups flour
1-1/4 cups quick cooking rolled oats
1 cup firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups shredded zucchini
1/2 cup margarine or butter, softened
1/4 milk
1 tsp. vanilla
2 eggs

3/4 cup sugar
1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 tsp. cinnamon
1/4 cup marg. or butter, softened

Heat oven to 350°. Grease and flour 13 x 9
pan. Lightly spoon flour into measuring cup;
level off. In large bowl, combine all coffee
cake ingredients at low speed until moistened;
beat 2 min at med. speed. Pour into prepared pan.
In small bowl, combine all topping until
crumbly; sprinkle over batter.
Bake 35-40 min. in oven until top springs back.
(recipe: Peg – Marys Recipe Exchange)


Watermelon Pineapple Salsa 

2 C. finely chopped seeded watermelon 
1 C. crushed pineapple, drained well 
1 C. sweet onion, minced 
1/4 C. chopped fresh cilantro 
Zest of orange and lime
1/2 C. orange Juice
juice of 1/2 lime
1/4 tsp. hot sauce, or to taste 
A good serving of freshly ground black pepper.
Stir watermelon, pineapple, and onion together 
with cilantro, orange juice, and hot sauce in a 
bowl.  Cover, and refrigerate at least 30 minutes 
before serving.  Longer is better.
NOTE from poster:
The recipe didn't call for the lime juice, 
but I loved the flavor.  I also zested the 
orange  and lime before I juiced them.
(recipe: RDJ-8/19/11)
Hope you're having a great day - stay
warm & dry!

PS: A friend sent me a card today and I wanted to 
share the verse she quoted:
Psalm 57:1 
"Be merciful to me, oh God, be merciful to me
for my soul trusts in You; and in the shadow of
Your wings I will make my refuge until these
calamities have passed by."

I am trusting in my Great and Wonderful 
Lord to get me through this and safe
on the other side; until I write to
you again!




New Beginnings

Hello again, Dear Friends!

Today was my visit to the surgeon and so far, the news is all good. My surgery will be either Tuesday or Thursday of next week (beginning of September). In the building where my doctors are is a library for patients and their families. I decided to stop by there just to see what they had available. While there, the librarian came in and I felt the need to ask her if she knew of any cancer groups that might be able to use knit & crocheted afghan squares – she said YES! She works with several schools and said they are always looking for good projects to help cancer patients – they would love the opportunity to sew squares together to make lap robes! She said she could also use some of them to keep in the library for patients and their families who drop in and are looking for something to do while waiting. I’m thrilled! Now I can pass on the extra completed squares to those who will continue the blessings to others who need comforting! I wrote a letter to the nurse who first gave me the idea for The Ghana Project and told her that I’m closing that ministry. I’m still working on the idea of knitting chemo caps and will ask her if they could use donated caps for patients as well. I love to knit and this will give me a ‘project’ to work on.

That’s the news from here, today. Hope you’re having a great day!



More New Directions

Gorgeous weather here lately – in the mid 70’s & sunny!

Hello, Everyone!

If you’ve been a reader of this blog for awhile, you know that I’ve always been a ‘sucker for a good cause’. Today while finishing up knitting the gold scarf which will be my friend’s Christmas present I got to thinking of what I told my other friend who’s going through this cancer battle with me: “We’re Sisters in the faith fighting cancer together!” Well, that got me to thinking about new directions; I have written to the lady who is in charge of delivering the afghans I made to Ghana, Ethiopia and Sierra Leone and told her that I won’t be doing that for awhile, due to the cancer treatments. Now that I’ve reached the goal I’d set (for myself) of 300 afghans, what am I going to be doing in the future and what am I going to do with the rest of the already knit/crocheted squares?  Don’t get me wrong-I love doing this but my once ‘love’ has almost become a drudge (for want of a better word) – pushing myself to get a large number done to take to the hospital for delivery to those countries. What if – what if there might be a need for those kinds of afghans here – locally-for (perhaps) women struggling in their battle with cancer?  What if I could shift that direction and start over (so to speak) with a new direction? And maybe call it: “Sisters in the Faith Fighting Cancer Together?”  Well, dear friends, that’s what’s rolling around in my brain now; we’ll see where it all goes. Tomorrow I meet with the surgeon for the first time (I’m guessing there will be more than one meeting before surgery – I could be wrong, we’ll see). I’m going to ask her if she knows of any groups out there that might be able to use afghans for people with cancer in the area.

On the crafting end of it – yesterday I stopped in JoAnn Fabrics and picked up more yarn (I hear you – MORE yarn? Girlfriend- you’ve got more yarn than you could ever use!!!). You see, my new ‘cancer buddy’ (guess I should give her name, as she’s in this with me) Louann and I share more than just our diagnosis’s – she also loves yellow as her favorite color – but when we got to discussing colors, it seems her FAVORITE color is Magenta – also MY favorite color! (She said she doesn’t tell people about magenta because most people either don’t know what it is, or think it’s actually purple-it’s not, it’s more of a purply-pink, almost raspberry). She said that when she was a little girl, first day of school when you get a new box of crayons (we’re talking the 64 box or larger), she’d pull out the Magenta crayon and hide it, so it was always new – she loved that color that much! Well, my ‘go-to’ yarn store had just that color in a very soft yarn – YAY!  Because it’s a rather thin yarn, I’m going to pair it with a very fine, very soft yarn I have (white) and make her a Magenta hat (loomed).  Also, while strolling the yarn isles at JoAnn’s they have a short little half-aisle of marked down ‘goodies’ and I spotted a wicker basket full of these goofy little skeins of rust-colored fun fur!  My immediate thought was: what can I do with this?  I bought 4 ‘balls’ and am going to pair that with some of the gold soft yarn leftover from my friend’s Christmas scarf for another hat for Louann!  (One thing I’ve learned from being friends with other women who have had chemo is: they need something to cover their heads at home, to keep them warm and so that if someone knocks at the door they don’t have to run and grab their wig or answer the door bald, hence my idea of lots of ‘at home’ chemo caps for my friend.  Now I’ll be anxious to see her reaction to this newly invented-in-my-head gold/rust fun-fur creation! The fun fur is a very thin/fine yarn with these almost feathery bits randomly placed coming out of it. When knit up, it produces a sort of fluffy look – I think it will be FUN! (I’m anxious to get started creating it!).

Well, dear friends, it’s on to RECIPES!!! YAY!


Bean, Bacon, and Blue Cheese Dip

1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup (2 ounces) crumbled blue cheese
3 bacon slices, cooked and crumbled (drained)

Place first 7 ingredients in a blender; process until
smooth. Combine bean mixture and remaining ingredients
in a small bowl. Makes 1 1/2 cups.
(recipe: Recipes du Jour 6/28/11)

1 graham cracker crust
16 oz. cream cheese, softened
1- 6 oz. can frozen orange juice
1 can Eagle Brand Milk
10 oz. Cool Whip

Mix cream cheese, milk and orange juice with mixer. Fold
in cool whip. Pour into crust & refrigerate at least 4 hours.
(recipe: Peg - Marys Recipe Exchange)
Slow Cooker Beef Taco Bake

 1 lb. ground beef
1 can tomato soup — (10 3/4-oz.)
1 C. thick and chunky salsa
1/2 C. milk
6 flour tortillas or 8 corn tortillas
cut into 1-inch pieces
1 C. shredded Cheddar cheeseBrown ground beef in skillet over medium-
high heat.Place in slow cooker. Add soup and
salsa and pour over ground beef.
Cook over Low heat for 6-8 hours.
During last hour of cooking time, add
tortillas. In last 30 minutes of cooking
time, add milk and stir.Sprinkle cheese
over all just before serving.
Serves 4-6.
(recipe: Deidre-Slowcooker Digest)

Twice-Baked Ranch Potatoes4 large baking potatoes
1 (3 oz) pkg. cream cheese, softened
2 T.milk
1 (1 oz) pkg. ranch salad dressing mix
1 1/2 C. mashed potatoes
1/4 C.shredded Cheddar cheese
Scrub and pierce potatoes; place on a microwave-
safe plate. Microwave, uncovered, on high for18-20
minutes or until tender, turning several times. Let
stand for 10 minutes.Meanwhile, in small mixing
bowl, combine cream cheese and milk; beat in salad
dressing mix. Add mashed potatoes; mix well. Cut a
thin slice from the top of each potato; scoop out pulp,
leaving a thin shell. Add pulp to the cream cheese
mixture and mash. Spoon into potato shells. Top with
cheese. Place two potatoes on a microwave-safe plate.
Microwave, uncovered, on high for 3-1/2 to 4-1/2
minutes or until heated through. Place remaining
potatoes on a baking sheet. Freeze overnight or until
thoroughly frozen; transfer to a freezer bag. May be
frozen for up to 3 months. To use frozen potatoes:
Place potatoes on a microwave-safe plate. Microwave,
uncovered, at 50% powder for 8-9 minutes or
until heated through.

Crock Pot Lemon Chicken
6 Chicken Thighs skinless – or pieces, cut up
1/2 Cup flour — mixed with
1 tsp. salt
1 tsp. Balsamic vinegar
3 T. catsup
3 T. brown sugar
6 oz. lemonade, frozen concentrate
2 T. cornstarch mixed with 1/4 C waterDredge chicken in flour mixed with salt. Shake
off excess and brown in a hot skillet. Remove
chicken and put in crockpot. Mix
lemonade, brown sugar, vinegar (use regular
vinegar if you prefer) and catsup and pour over
chicken. Cook on high for 3-4 hours. When ready
to serve, remove chicken to a warm platter and
thicken sauce with cornstarch/water solution,
and serve along with the chicken.
(recipe: Deirdre – Slowcooker Digest)

Cream Cheese Bacon Crescents

1 Can Crescent Rolls
1 Tub Philadelphia Cream Cheese-Chive & Onion flavor
3-4 Strips Bacon Cooked & Crumbled

Mix Cream Cheese & Bacon. Half all crescent
triangles to make 8. Place 1 heavy teaspoon of
mixture on top and roll up. Bake at 375 for 10-12

(recipe: Sandy-Marys Recipe Exchange)
Simple Yogurt Cake with Fresh Berries

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain nonfat yogurt
1 cup cane sugar
3 large eggs
1/3 C. canola oil, plus more for oiling the pan
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 cups fresh berries for garnish

Preheat oven to 350°F.
Oil a 9-inch cake pan, then line bottom
with circle of parchment paper. Oil the paper,
too; set pan aside.
In a medium bowl, whisk together flour, baking
powder, baking soda and salt. In a separate bowl,
whisk together yogurt, sugar, eggs, oil,
almond extract and vanilla extract. Gently whisk
flour mixture into yogurt mixture just until
blended and smooth.Pour batter into prepared pan
and bake for 45 minutes, or until cake is golden
brown and top has formed a thin crust. The cake should
be just firm in the center when done. Cool cake on a
wire rack for 10 minutes, then remove cake from pan and
peel off parchment paper. Continue cooling on a rack.
Slice and serve with berries. Serves 8
NOTE:  For a cake with a hint of lemon,
 substitute freshly grated lemon zest for the almond extract.
 (recipe: Tamara-1_Comfort_Foods)
Grilled Peach Sundaes 
6 ripe peaches 
3 teaspoons sugar 
1 teaspoon ground ginger 
1 lime 
1/2 cup honey 
Vanilla ice cream 

Cut the peaches in half and remove the 
pits. Dust the cut side of each half with 
some of the sugar and ginger. Light a 
charcoal grill and allow the coals to 
burn until well covered with gray ash or 
heat a gas grill to low. Place the peaches 
sugar side down on the center of the cooking 
grate. Grill 6 to 7 minutes or until golden
brown. Remove from grill. Grate the zest from 
the lime, then squeeze the juice. In a small bowl, 
combine the juice, zest, and honey. Serve the 
peaches with a scoop of vanilla ice cream, 
drizzled with some of the sauce. Makes 6 servings.
(recipe: DDj-8/25/11)
East-West Vegetables

2 pounds potatoes
1 1/2 pounds sweet potatoes
1 pound zucchini -- small
1 1/2 pounds sweet red peppers
2 tablespoons toasted sesame seeds

 1/3 cup olive oil
 1/4 cup soy sauce
 2 teaspoons sesame oil
 Glaze: Stir together olive oil, soy 
sauce and sesame oil. Set aside.
 Cut potatoes and sweet potatoes lengthwise 
into 1/2-inch slices. Cut zucchini in half 
lengthwise. Cut peppers in half; seed and 
trim ends, then cut in half again. Lightly 
brush vegetables on one side with glaze; place 
glaze side down on oiled grill.
Grill, covered, over medium coals or 
on medium setting until tender and lightly
charred: 25 to 30 minutes for potatoes; 
20 to 25 minutes for sweet potatoes; 8-12 minutes 
for zucchini; and 6 to 8 minutes for peppers.During 
cooking, turn once, brushing the top side with glaze
before turning. Brush cooked vegetables with remaining 
glaze and sprinkle with toasted sesame seeds.
 * To toast sesame seeds: Heat in small skillet 
over low heat until lightly browned, about 5 minutes.
(recipe: Carole-Canadian Living, July 1989)
Farmer's Casserole
6 cups shredded hash brown potatoes, frozen
1 1/2 cups shredded cheddar cheese (6 ounces)
2 cups diced ham
1/2 cup sliced green onions
8 eggs -- beaten
3 cups evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven 350 degrees F.
Grease a 3 quart rectangular baking dish. Arrange potatoes evenly in
the bottom of the dish. Sprinkle with cheese, ham, and green onion.
In a large mixing bowl, combine eggs, milk, salt, and pepper. Pour
egg mixture over potato mixture in dish.

Bake, uncovered, 45-55 minutes or until center
appears set. Let stand 5 minutes before serving.

(recipe: Better Homes & Gardens, 2003)

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. Cool Whip
2 c. fresh strawberries, chopped
1 graham cracker pie crust
Whipped topping
Whole strawberries

Combine softened cream cheese, Cool Whip and strawberries in
large mix bowl until well blended. Pour into pie crust.
Chill for at least 1 hour before serving. Top with whipped
topping and fresh whole strawberries.

(recipe: lovet0cook-Marys’ Recipe Exchange)
Forester Potato Salad

1 (24 oz) bag hash brown potatoes
4 hard boiled eggs, rough chopped
2 tsp yellow mustard
2 T dill relish
1/4 cup mayo
1/4 sour cream
3/4 cup onion, diced
1 tsp garlic powder
salt & pepper to taste

In a dutch oven, bring water to boil, add potatoes
and cook til fork tender (about 1 minute). Drain & let cool is a
separate bowl.  Stir in remaining ingredients.  Season to taste.
Can be made the day before and allow the flavor to marinate
together overnight.
(recipe: Sandy-Marys Recipe Exchange)
There’s lots more great-sounding recipes coming – (I just looked at my email box and I’ve been very delinquent at sorting them out – gotta get at that!
Thought for the day:
         “Remember- no one is guaranteed tomorrow, so make the BEST of your day TODAY!!!
BIG Hugs to all of YOU – I’m doing fine!

“I will bless the Lord at ALL times; His praise will continually be in my mouth!”
  Psalm 34:1

The Yellow Hat and New Directions

       I will bless the Lord at ALL times; His praise shall be continually in my mouth.”  Psalm 34:1

As you might remember, I have been working on knitting a chemo hat for my friend, Louann, who just began her fight against a diagnosis of breast cancer. Now I’m not an ‘experienced/advanced’ knitter so this was a difficult project for me. You see, the requirements for a chemo hat are a bit different than the premie baby hats I’d knit in the past – they require that there be no seams and they must be long enough to cover the head from the top forehead area, cover the ears and extend to the back of the head to where the hair line stops. Attempt #1 ended up being a size good enough for a 5-6 year old child – too small (that will go with the premie hats donation); #2 ended up large enough to fit my husband’s head and then some – too big! (I ripped it out). Finally, out of desperation, I thought of my trusty ‘loom’; using the same soft yellow yarn from hat #2, I just finished ‘The Yellow Hat’! (Did I take a picture? No, it’s not a fancy hat, just an average loomed hat which she can wear around the house.) I spoke with her yesterday and, as strange as it sounds, with her chemo schedule, she’s expected to lose her hair this Tuesday; so glad I finished her hat on time. She’s very courageous, strong and has a very upbeat attitude which really helped me talk to her about my ‘new’ situation.

You see, as of Thursday, I joined her in the breast cancer fight. It’s been difficult this month with going to my doctor and him telling me that (a) they thought I had suspicious ‘moles’ on my body (they turned out to be nothing) (b) I now have a heart murmur (that, too, is ‘normal’ and nothing to worry about but (c) after my mammogram, it seems I have 2 small masses which lead to my visit to the oncology doctor yesterday. As it was explained to me – for all the kinds of cancer I could have – the one I have (a) is small (b) requires little treatment and (c) has a great success rate!

I’m guessing that as of this Monday, my life will take on an almost rollercoaster feel; I’m awaiting a call from the surgeon as to when they will do the lumpectomy. (If you’re taking notes, my schedule will look something like this:

(1) lumpectomy and removal of 3 lymph nodes-I questioned why the lymph nodes if it’s not ‘in’ them; answer was-to prevent a pathway for the cancer to spread (2) 6 weeks of Mon-Fri. daily radiation treatments then (3) 5 years of taking one pill a day as a preventative for this type of cancer. (ps: both doctors assured me that radiation will not cause hair loss – I’d already asked them to tell me ahead of time because I thought I could donate my hair to “Locks of Love”, it’s long enough for that).

For those of you who might have questions, I learned quite a bit. I had a total hysterectomy in 1989 and began estrogen therapy immediately. Estrogen is a wonderful thing – it kept me ‘sane’ for all these years (honestly! Without it I became a raging, angry individual you don’t want to know! I hated myself the two times various doctors decided I needed to be off it!). The problem with estrogen? You can get the type of cancer I have that thrives on estrogen! Who knew? I’m very grateful it’s been caught very early – my only worry? I had to stop taking the estrogen immediately. I talked to the two doctors and said: “I hope you have something ELSE to give me to prevent me turning into a raving lunatic!” Their answer was: “We could put you on an anti-depressant to help that.” Sigh . . . I remember in the past it took about 2 weeks from me stopping it before I really started having MAJOR problems (today is day 2). Let’s just say, I’m really working on watching my mouth and thoughts – you see, without the estrogen you tend to say whatever you’re thinking – and believe me, it’s not all good thoughts! If someone cuts in front of you while driving, you turn into a truck driver! Not good! (and it only gets worse). We’ll see . . . this is going to be a long journey, but I’m not afraid. I told my doctor that waiting those four days for the results were very hard; having to tell my husband and children was very hard. Now knowing what’s ahead of me is not scary – I’m ready to fight this thing and win! As you know, I’m a Christian and I truly believe the Lord will be with me through it all. I can’t begin to tell you the many, many Bible verses that have comforted me, the verses from hymns or songs I’ve sung in choir, all very comforting.

This whole ‘journey’ has changed my plans a bit; I’ve written the lady in charge of the afghans and told her I might not be working on them for awhile and she understands. I’ve written to my Knit Group and explained that I might not be there every 2 weeks, but I’ll try (I’ll try to keep up with the scheduling of the meetings for them). As to my special needs group, I’ve spoken to my ‘partner/other teacher’ and she’s praying for me – we agreed that I won’t tell the group exactly what I have, only that I might be sick (no need to spread fear into them – Cancer can be a very scary word to some). Tomorrow is telling my Sunday School class and that will be VERY hard; I haven’t told our Pastor yet, either. Why, you might ask? Because I’ve never been one to like drawing attention to myself and this situation doesn’t give me a choice – I have to, but I don’t like it – I know I need their prayers and support, it’s just that I’m not ready to see the pain in their eyes (it was hard enough to see that in my family’s eyes).

This is a ‘new direction’ for me but one I’m ready to take with the Lord’s help. I will try to keep posting here, just to furnish you with yummy recipes, if nothing else!

Thank you for your support, prayers, good thoughts, etc.



PS: I should also tell you the blessings so far: (I’ll try not to make this long) When I went for the biopsy the doctor who was scheduled for it said he didn’t like the mammogram films and asked if I’d had a Ultrasound (no) so they did that – good thing! On the ultrasound it showed that there were TWO masses, one right behind the other (they only thought there was one, originally). When seeing the Oncologist (cancer doctor) they decided to change surgeons – the one I will have now specializes in breasts and, as they said: “She’s the BEST there is in that field!” I know that the Lord is taking care of this whole thing and going before me; I rest in Him.

Some Catching Up . . .

First, since I didn’t post this earlier in the month (Aug. 6th, to be exact), here’s our youngest with his #17  ice cream cake: (Dairy Queen Butterfinger!)

Just returned from getting him registered for  school – his Senior Year! He’s been busy these past three weeks working on the field work drills for Color Guard/Marching Band at his school. I’m glad he’s young and energetic – practice is 12 noon – 6 p.m. every day; this Sunday they all leave for Band Camp where they’ll put all their learning to the test and perfect their routines as the first football game is the day after they return from camp! It’s been a busy three weeks for me, too, with all the driving back & forth to school (sure got a lot of practice packing lunches!)

Also on my agenda this past week was finally putting together Afghan # 300!!! YAY!!!  I’m considering a short break from the afghan project but still have enough stored squares to make about 30 more afghans (and that’s just a guess on the actual # of afghans). This one came out very colorful; most of the bright squares were crocheted by one person.

(as per my tradition, there’s a Teeny Beanie toy tucked in the center pocket – this one is a chameleon – his colors matched the afghan colors, I thought!)  You can click on the photo to enlarge it.

This week I get a break from babysitting; the other grandparents are taking our grandson to the “Dream Cruise” downtown. This is a yearly summer event, usually lasting 3 days but frequently stretches into several weekends. This is a Antique Car aficionado’s paradise! When I was in my teens a tradition started when kids & adults would go “cruising Woodward Avenue” in the summer. It was, basically a ‘see & be seen’ thing, there you & your friends would drive up and down Woodward, stop at various drive-in restaurants and ‘hang out’ together. (I know this sounds wimpy- but I never did it – not even now). Over the years it’s grown into a really huge thing – more than our little town, more than our lovely state of Michigan – there are people who drive here from all over the USA, some even SHIP their cars here rather than drive them. They either drive their old cars up & down OR park them, prop the hood up and people walk up and down viewing all the cars.

I’m using my ‘free day’ to work on the yellow chemo cap (have finished the brim and am advancing to the body of the hat) and also working on the gold scarf. The scarf seemed to be a hit at knit night – people kept asking what I was working on and they liked the pattern. When I told them it was a dishcloth pattern they seemed quite surprised – it looks like a scarf pattern to me, hence my idea to use it that way. One lady asked if it was a ‘fake cable’ pattern (never thought of it that way, but I suppose it is!) When it’s done I’ll try to remember to post a photo.

Oh! Recipes! Almost forgot! Here are more tasty-sounding recipes for ya!



1 (18 1/4 oz.) box yellow cake mix
1 (12 oz.) can root beer
1 tsp. vanilla
1/4 C. vegetable oil
3 large eggs

Root Beer Glaze:
1/2 C. confectioners’ sugar
3 T. root beer
2-3 drops vanilla

Preheat oven to 350°F.
Combine all ingredients for cake,
beating until smooth. Pour into
greased Bundt pan. Bake until  toothpick
inserted into center of cake comes
out clean (or about 35-40 minutes).
Cool in pan for 10 minutes; run a knife
along edges of pan to loosen. Invert cake
to remove from pan and cool completely
on a wire rack. Combine ingredients for glaze.
Pierce top of cake with a skewer about every
2 inches and drizzle the glaze over the

*Serve cake topped with vanilla,  butter pecan
or maple walnut.
(recipe: lovetocook- Marys Recipe Exchange)

Bacon, Lettuce and Tomato Pizza

8 oz. pkg. refrigerated crescent rolls
1/2 C. mayonnaise
1 1/2 tsp. Dijon mustard
6 bacon slices, cooked, drained and crumbled
1 C. shredded lettuce
1 medium tomato, chopped
1/2 C. shredded cheddar cheese
1/4 C. green onion slices
Ice cream for topping, see note*

Preheat oven to 350.
Unroll crescent dough; separate into triangles.
Arrange triangles in circle on greased 14-inch
pizza pan with points toward the center and
wide ends toward the outside.  Pat out dough
with fingers to 12-inch circle, pressing seams
together to seal.  Bake 12 to 15 minutes or until
golden brown.  Remove from oven; cool
completely.In small bowl, combine mayonnaise
and mustard; spread evenly onto crust.  Sprinkle
with bacon.  Top with lettuce, tomato cheese and
onion.  Cut into wedges to serve. 10 servings
(recipe: KS Tabby-Marys Recipe Exchange)
Mound Bars

2 C. graham cracker crumbs
1/4 C. white sugar
1/2 C. melted butter
1 (14 oz) can sweetened condensed milk
2 C. flaked coconut
1 (12 oz) pkg semisweet chocolate chips, melted

Preheat oven to 350 degrees F.
Combine graham cracker crumbs, sugar and melted
butter or margarine. Mix and pat into the bottom of
one 9×13 inch baking pan. Bake 15 minutes. Combine
condensed milk and flaked coconut. Spread  over crust
and bake 15 minutes. Spread melted chocolate chips
over the top. Let cool and cut into squares.
(recipe: Mary Free-Mary’s Recipe Exchange)


3-4 lbs. Italian sausages (sweet or hot)
2 medium green peppers, sliced
1 large onion, sliced
28-30 oz jar spaghetti sauce

Cook sausage whole in covered frying pan;
drain and slice. Put all ingredients in crockpot
and cook 2-3 hours on high. Turn to low to keep
(recipe: KS tabby-1_Comfort_Foods)

Bacon Horseradish Stuffed Mushrooms

12 large fresh mushrooms about 1 to 1 1/2 inches in diameter
2 T. butter or margarine
2 T. onion – chopped
2 T. fine dry bread crumbs
1/2 tsp. dried parsley flakes
6 slices bacon cooked and crumbled
4 1/2 oz low-fat cream cheese softened
1 tsp. prepared horseradish
1/2 tsp. cayenne pepper (to taste-optional)
1/4 C. Parmesan cheese grated (optional)
1 T. Cajun Spice mix (optional)

Preheat oven to 350F.
Trim mushrooms; remove stems. Set caps
aside; finely chop stems. In small bowl combine
butter, onion and chopped stems. Saute in large
pan until butter melts and onion is tender, stirring
from time to time. Stir in bread crumbs, parsley,
bacon, cream cheese, and horseradish. Add
cayenne pepper if you’d like a spicy bite to the dish.
Mixture should be dry but not crumbly. Spoon
mixture into caps, pressing lightly. Arrange filled
caps in a baking sheet and sprinkle tops with
grated Parmesan or a bit of Cajun spice mix.
Bake about 15 minutes until hot and bubbly.
The cheese browns nicely if you use it on top.
Serve while still warm. Makes 12.
(recipe: Joan – Cream-Cheese-or-Sour Cream site)

Fabulous Zucchini Brownies

1  1/2 C. sugar
1/2 C. oil
2 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. baking cocoa
1 tsp. baking soda
1 tsp. salt
2 C. zucchini, shredded
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Mix sugar, oil and vanilla; set aside. In a separate
bowl, whisk together flour, cocoa, baking soda
and salt. Blend in sugar mixture, zucchini and
nuts. Pour into a lightly oiled 13″x9″ baking pan
and bake  25 to 30 minutes. Cut into squares.
Makes about 1-1/2 dozen
(recipe: Sandy-Marys Recipe Exchange)


1/2 C. butter or margarine, softened
1 C. sugar
1 egg
1 tsp. vanilla extract
1 1/2 C. mashed ripe bananas (about 3 medium)
1 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 C. baking cocoa

Preheat oven 350 degrees F.
In a mixing bowl, cream butter, sugar. Add egg,
vanilla; beat until thoroughly combined. Blend in
bananas. Combine flour, baking powder, baking
soda, salt; add to creamed mixture, mix well.
Divide batter in half. Add cocoa to half; spread
into a greased 13x9x2 inch baking pan. Spoon
remaining batter on top, swirl with a knife. Bake
25 minutes or until bars test done.
(recipe: Peg-Marys Recipe Exchange)

Cajun Oven-Fried Chicken

1/3 cup low-fat buttermilk
1 T. salt-free Cajun seasoning
1/2 tsp. salt
1 C. panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 lb), skinned
2 chicken drumsticks (about1/2 lb), skinned
2 chicken thighs (about 1/2 lb), skinned 
Cooking spray

Preheat oven to 400F. 
Combine first 3 ingredients in a shallow dish.
Place panko in a shallow dish. Dip chicken, one 
piece at a time, into buttermilk mixture; dredge 
in panko.Place chicken on a baking sheet lined 
with parchment paper. Lightly coat chicken with 
cooking spray. Bake at 400F for 40 minutes or 
until done, turning after 20 minutes. 
Makes 4 servings.
(recipe: Peg - Marys Recipe Exchange)

Snow Pea, Scallion, and Radish Salad

2 C. (8 oz.) snow peas, trimmed 
4 scallions (white and green parts), 
   thinly sliced 
8 radishes, trimmed and cut into 
    thin strips (about 1/2 C.) 
1/4 cup rice vinegar 
1 tsp. granulated sugar 
1 Tbs. walnut or canola oil 

Put snow peas in a microwave-safe 
bowl with 1 Tbs. water. Cover tightly 
and microwave for 1 minute. Drain and 
let cool. Cut snow peas on the diagonal 
into 1/2-inch diamond shapes, discarding 
the end pieces. In a medium serving bowl, 
combinesnow peas, scallions, and radishes. 
In a small bowl, whisk together vinegar, 
sugar, and oil until the sugar dissolves. 
Pour over the salad and serve.
(recipe: Ellie-Recipes du Jour 6/24/11)
Tropical Kugel
8 oz. cream cheese, softened
1/2 C. sweet butter, softened
3/4 of a 16 oz. container of sour cream
4 eggs
1 tsp. vanilla
1 well rounded cup sugar
1(8 oz.)pkg thin or medium egg noodles, cooked and 
1 (15 oz.)can crushed pineapple, drained
1 (15 oz.)can mandarin oranges, drained
1 (15 oz.)can Queen Anne cherries (If unavailable, 
use dark sweet cherries)
Preheat oven 375 degrees F.
Beat first six ingredients until smooth.  Combine 
with remaining ingredients.  Pour into a greased 
13 x 9" pan.  Heavily sprinkle with cinnamon-sugar 
mixture. Bake 40 minutes or until bottom is brown.
Serves 8.
(recipe-angchick - Desserts du Jour 7/8/11)

Well, that’s all the ‘stuff’ going on around here so far this week;



Another Beautiful Summer Day!

Hello, Everyone!

Today is another gorgeous Summer day – right now it’s 76 degrees F. (perfect temperature!), sunny with a slight breeze – makes you just want to go out and DO something! (I’ve just returned from grocery shopping – not a glorious thing to do, but it got me out of the house and was needed). Grocery shopping also inspired tonight’s dinner: BLT’s! Just discovered a GREAT bacon: Hormel’s Maple bacon – great smells when cooking and good flavor when eating; I highly recommend it! I also have another batch of great-sounding recipes to share with you so here they are!


Brownie S’mores

9 whole cinnamon graham crackers, halved crosswise
3/4 cup unsalted butter, cut up
4 oz. unsweetened chocolate, coarsely chopped
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup all-purpose flour
1 1/2 cups semisweet or milk chocolate chips
35 regular-sized marshmallows

Heat oven to 350°F.
Spray bottom of 13×9-inch baking pan with cooking spray.
Arrange graham crackers over bottom of pan, overlapping
slightly or breaking to fit, if necessary.Melt butter and
unsweetened chocolate in medium saucepan over low heat,
stirring frequently. Remove from heat; stir in sugar, brown
sugar and vanilla until blended. Stir in eggs until blended and
smooth; stir in flour. (Batter will be smooth, thick and shiny.)
Stir in chocolate chips. Spoon and gently spread over graham
crackers. Bake 35 to 40 minutes or until top is just set and
toothpick inserted in center comes out with moist crumbs
Heat broiler. Place marshmallows on their sides evenly over
top of brownies. Broil 30 seconds to 2 minutes or until
marshmallows are puffed and tops are golden brown. Serve
slightly warm or at room temperature.

TIP Depending on the shape of your pan, you may have part
of a graham cracker left over.  Makes 35 bars
(recipe: Tamara – 1_Comfort_Foods, yahoo groups)

Sandra’s Strawberry Delight

(overnight recipe)
1 loaf angel food cake, torn apart into pieces
1 (9 oz) carton Cool Whip, thawed
1 pkg strawberry Jell-O (dry), 3 oz size
1 quart strawberries, fresh or frozen
   (can sweeten fresh berries),sliced

Use a 9 by 13-inch dish.  Mix Cool Whip and
dry Jello together, then stir in strawberries.
Layer  shredded cake, then strawberry mixture;
repeat until all are used up. Top with Cool Whip.
Refrigerated overnight before serving.
(recipe: Carolyn - DDJ)

Twice-Baked Ranch Potatoes

4 large baking potatoes
1 (3 oz) pkg. cream cheese, softened
2 T.milk
1 (1 oz) pkg. ranch salad dressing mix
1 1/2 C. mashed potatoes
1/4 C.shredded Cheddar cheese
Scrub and pierce potatoes; place on a microwave-
safe plate. Microwave, uncovered, on high for18-20
minutes or until tender, turning several times. Let
stand for 10 minutes.Meanwhile, in small mixing
bowl, combine cream cheese and milk; beat in salad
dressing mix. Add mashed potatoes; mix well. Cut a
thin slice from the top of each potato; scoop out pulp,
leaving a thin shell. Add pulp to the cream cheese
mixture and mash. Spoon into potato shells. Top with
cheese. Place two potatoes on a microwave-safe plate.
Microwave, uncovered, on high for 3-1/2 to 4-1/2
minutes or until heated through. Place remaining
potatoes on a baking sheet. Freeze overnight or until
thoroughly frozen; transfer to a freezer bag. May be
frozen for up to 3 months. To use frozen potatoes:
Place potatoes on a microwave-safe plate. Microwave,
uncovered, at 50% powder for 8-9 minutes or
until heated through.

Taco Chicken Stuffed Tomatoes

2 cans chicken chunks
2 C. cabbage, shredded
1/4 C. sour cream
1/4 C. mayonnaise
2 tsp. chili powder
1/4 tsp. onions (dehydrated flakes)
4 medium tomatoes
6 leaves lettuce

Drain chicken. In a mixing bowl, combine chicken, cabbage,
sour cream, mayo, chili powder, and onion. Toss lightly till
well mixed. For tomato cups, cut out 1/2 in of the core from
each tomato. Invert tomatoes. For each, cut from top to,
but not quite through, stem end, making six wedges. For
salads, line plates with lettuce or cabbage. Place tomatoes
on plates. Spread wedges slightly apart; fill
with chicken mixture. Top with cheese. Serve.
(recipe: Sandy-Mary’s Recipe Exchange)

Corn Fritters

2 large eggs
2 T. all-purpose flour
1 T. sugar
1/4 tsp. salt
1/8 tsp. pepper
2 1/2 C. whole kernel corn
1-2 T. oil
1 tsp. margarine

Preheat nonstick skillet medium high
with 1-2 T. of oil, depending upon 
size of skillet.Separate eggs, putting 
whites into small bowl and yolks into 
large bowl.In large bowl, whisk together 
egg yolks,lightly beaten with wire whisk.
Whisk in corn. Beat egg whites in small 
bowl until peaks are stiff but not dry. 
Fold egg whites into the corn mixture 
with wire whisk.Add 1 tsp. margarine to 
skillet over oil for flavor. Drop batter 
by heaping tablespoon one at a time. Reduce
heat to medium and cook until browned on 
bottom, 2 to 3 minutes. Turn once (do not 
pat fritters down) and cook the second 
side until browned (1 to 2 minutes).
Do not overcook.Serve immediately. 
Top with warm maple syrup, 
orange marmalade.

(recipe: Joan - 1_Comfort_Foods yahoogroups)

Peaches 'n Cream Cups

1 (8 oz.) pkg. cream cheese, softened
1/2 C. sugar
1/2 tsp. vanilla
1 (8 oz.) container Cool Whip, thawed
4 large, fresh peaches, halved & pitted

Beat cream cheese, sugar and vanilla in
large bowl with mixer until well
blended; gently stir in Cool Whip.
Scoop out peach pulp from skins, leaving
1/8 inch thick ‘shells’. Chop pulp, add
to cream cheese mixture; mix well. Spoon
into peach ‘shells’ and serve. Makes
8 servings.

Crunchy Corn Chip Chicken

6 boneless, skinless chicken breasts
10-3/4 oz. can cream of chicken soup
2 c. shredded Cheddar cheese, divided
1-1/4 oz. pkg. taco seasoning mix
2 c. barbecue corn chips, crushed

Preheat oven 450 degrees F.
Arrange chicken in an ungreased 13″x9″ baking
pan; set aside. Combine soup, one cup cheese
and taco seasoning together; spread over chicken.
Bake 45 minutes; sprinkle with corn chips and
remaining cheese. Return to oven; bake until
cheese melts, about 5 minutes. Makes 6 servings.
(recipe: Sandy-Marys Recipe Exchange)

Mexicana Chopped Salad

1/3 cup zesty Italian Dressing

1/2 tsp.  ground cumin
1 can (15 oz.) black beans, rinsed
2   avocados, chopped
2 cups halved cherry tomatoes
1   yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup Mexican style finely shredded Four Cheese

Mix dressing & cumin; combine remaining
ingredients in large bowl. Add dressing
mixture; mix lightly. Serve immediately.
Makes 6 (1 C.) servings.
(recipe: Kraft Foods)

1 1/2 lbs. lean ground beef
 1/2 tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

In a large skillet, brown ground beef and
garlic-pepper blend until thoroughly cooked.
Drain.  In a 3 1/2 to 4 quart crock pot, combine
cooked ground beef and all remaining ingredients
except buns; mix well. Cover; cook on low setting
for 6 to 7 hours. To serve: spoon mixture onto
sandwich buns
(recipe: KS tabby-1_Comfort-Foods)

I’m still working on the afghans – ONE more to go until I reach 300, then I’m planning on taking a break. Am also working on knitting the scarf for my friend for Christmas; one more skein of yarn to go on that (in other words: I’m half done!). Am also still researching knit chemo caps; I had started one but then read that ‘seams’ are painful to the scalp if you’ve undergone chemo therapy, so I’m starting over with that idea. Found a couple of really good patterns and want to get started; only problem? Now I’ll be knitting with circular needles and double points (2 things I really don’t like doing) BUT if it’s for my friend, it’s worth it!

For those of you who like to knit and or/crochet, found a very interesting site with lots of free patterns for all sorts of things (even FELTING!): hats, baby, large lady patterns (and NO, I didn’t mean you can get a pattern to knit a large lady! hehehe); they even have a section called “Lots and Lots of Scarves!” Check it out!


Enjoy your day!



“It’s all gonna work out fine” (my new saying!)

Happy Saturday!

It’s a nice, sunny 76 degree day out, the perfect day to share more recipes!  Have been busy the past two days working on knitting a scarf for  my friend for Christmas (I know – early, right? But I got bored knitting just dishcloths and premie hats – she said, whining . . .  Found a really rich gold yarn that is really soft and should go nicely with friend’s burgundy winter coat (I hope). Will show you photo later, in another post. Today is youngest son’s 17th birthday and I picked up his ‘routine’ birthday cake: Reese’s Pieces Dairy Queen frozen cake – his favorite. Not exactly sure when we’ll be doing the ‘candles & cake & song’ – he’s much more ‘into’ his friends at this age than his family, so we’ll see . . .

On to the recipes!


Jam Bars

3/4 C. butter
3/4 C. brown sugar
1 1/2 C. flour
1/4 tsp. salt
1 tbsp. baking powder
1 1/2 C. rolled oats
1 1/2 C. jam (or 16 oz can
   peach pie filling,,cutting up
   peach slices)

Preheat oven 350 degrees F.
Grease a 9 by 13 inch pan .
In a large bowl cream butter & sugar .
Add remaining ingredients ( except for jam ) & mix well .
Pat three fourths of the dough into bottom of pan .
Spread the jam over top of dough .
Crumble remaining dough over jam .
Bake 30 minutes; cool in pan then
cut into bars.
(recipe: Peg, Marys Recipe Exchange)
---------------------------- BLT Pizza 

2 pkg. crescent rolls
1 c. mayonnaise
4 t. dried basil
1 t. garlic powder
1/4 t. onion powder
2 lbs. bacon, crumbled
1 1/2 c. shredded mozzarella
1 1/2 c. shredded cheddar
3 c. shredded lettuce
4 tomatoes, sliced thin

Preheat oven 425 degrees F.
Arrange crescent rolls on
pizza pan (or cookie sheet)
to form a crust; bake according
to pkg. directions.In a bowl,
combine mayonnaise, basil, garlic
powder and onion powder. Spread
over crust. Set aside 1/4 c. bacon.
Sprinkle cheese and remaining bacon
over crust. Bake 8 - 12
minutes or until cheese is melted. Top
with lettuce, tomatoes and reserved bacon.
Cut into wedges. Serve immediately.
Yield: 8 - 12 servings
(recipe: Sandy: Marys Recipe Exchange)
French Onion Potato Salad

2 1/2 C.potatoes, cubed and cooked
2 T. cider vinegar
1 C. diced celery
1 C. French onion dip
1 tsp. granulated sugar
2 tsp. salt
1 small onion, chopped
2 to 3 eggs, hard boiled

Sprinkle warm potatoes with salt, sugar and
vinegar. Toss lightly. Add onion, celery
and eggs (mashed or sliced, your preference).
Carefully blend in onion dip. Chill several
hours or overnight to blend flavors.Sprinkle
with paprika. Serve cold.Serves 8
(recipe: Sandy-Marys Recipe Exchange)
Root Beer Dogs

8 hot dogs, cut into 1-1/2-inch chunks
2 cups complete pancake and waffle mix
1 cup root beer soda
2 cups vegetable oil

In a large bowl, combine pancake and waffle
mix and root beer soda; mix well.In a large
skillet, heat oil over medium-high heat.
Dip hot dog chunks into batter, coating
evenly, then place in oil and cook 2
to 3 minutes or until golden on all sides.
Place on a paper towel-lined plate
and repeat with remaining hot dog chunks.
Serve immediately.

Serve with your favorite mustard or
mustard sauce.
(recipe:Sandy-Marys Recipe Exchange)
Parmesan Zucchini Sticks

1 egg
1/2 c. Italian-flavored dry bread crumbs
1/2 c. grated Parmesan cheese
1 t. dried thyme
1/2 t. pepper
4 zucchini, quartered lengthwise

Garnish: ranch salad dressing 

Preheat oven 450 degrees F.
Whisk egg in a shallow bowl; set aside.
Mix bread crumbs, cheese, thyme and
pepper in a separate bowl. Dip
zucchini into egg and then into
crumb mixture. Place on a baking sheet
sprayed with non-stick vegetable spray.
Bake 20 to 25 minutes, until tender.
Serve with ranch salad dressing or
your favorite dipping sauce.
Serves 4.
(recipe: Sandy - Marys Recipe Exchange)
Apple Crisp Pie 

21-oz. can apple pie filling
9-inch deep-dish pie crust
1/2 c. brown sugar, packed
1/2 c. sugar
1 c. quick-cooking oats, uncooked
1 T. cinnamon
1/4 c. butter, sliced 

Preheat oven 375 degrees F.
Pour apple pie filling into pie crust. In
separate bowl, combine sugars, oats and
cinnamon. Sprinkle over top; dot with
butter. Bake 30 minutes. Serves 8.
(recipe: Sandy - Marys Recipe Exchange)
(Makes 1-1/4 quarts)

8 oz sour cream
2 (16 oz) cans diced beets (drained, saving
 juice from only ONE can)*
3 tsp beef bouillon granules dissolved in
 2 cups boiling water**
2 TBS dark brown sugar
2 TBS lemon juice
1/2 tsp salt
1/8 tsp white pepper
2 small green onions/scallions(thinly sliced)
several shakes of dill weed

Empty sour cream into a bowl. Gradually add beet juice,
keeping smooth as whisking in. Add other ingredients.
Chill thoroughly. Stir well before serving.

*Note: if you can not find diced beets; use
shoestring beets and chop them up.

**NOTE: may use one can beef broth instead.
(recipe: bud-Recipes du Jour 7/1/11
Cheater's Chicken Enchilada Casserole

2 chicken breasts, diced
cumin, garlic powder, chili powder, salt -
 all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 pkg shredded cheddar cheese

Preheat oven to 400 degrees.
In a skillet, heat oil.Coat chicken with spices
and saute until cooked.Set aside.In a 9x9 pan,
layer chips, chicken, sauce, onion, chilis, cheese
and olives. Cook for about 15 minutes.  Serve with
sour cream, guacamole and salsa.
(recipe: Sandy=Marys Recipe Exchange)
Baked Zucchini Chips

1/4 cup Italian-seasoned bread crumbs
 (I used Panko bread crumbs)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fat-free milk
2 small zucchini, cut into 1/4-inch slices

Preheat the oven to 425°F.
Coat an oven-proof wire rack with non stick
cooking spray then place on a baking sheet.
In medium bowl, combine bread crumbs,
Parmesan cheese, garlic powder, salt, and
black pepper. Place the milk in a shallow
bowl.Dip zucchini slices in the milk then
coat with bread crumb mixture.Arrange
coated zucchini slices on the wire rack
and bake for 25 to 30 minutes, or until
browned and crisp. Serve immediately.
(Comment from Poster:
Oh my, these are so good! What a fun way
to eat your zucchini...
your kids might even give them a try!
(recipe: Peg- Marys Recipe Exchange)

Fresh Corn Cakes

2 1/2 C. fresh corn kernels (about 4 ears),
divided (see Notes)
3 large eggs
3/4 C. milk
3 T. butter, melted
3/4 C. flour
3/4 C. yellow or white cornmeal
1 (8 oz) pkg shredded mozzarella cheese
2 T. chopped fresh chives
1 tsp. salt
1/4 tsp. ground red pepper

In a food processor, combine 1-3/4 cups corn
kernels, the eggs, milk, and butter; process
3 to 4 times, or just until corn is coarsely
chopped.Stir together flour, cornmeal,
mozzarella cheese, chives, salt, and pepper;
stir in remaining corn kernels and
chopped corn mixture just until dry
ingredients are moistened.For each cake,
pour 1/8 C. of batter onto a hot, lightly
greased griddle or skillet. (Do not spread
or flatten cakes). Cook cakes 3 to 4 minutes,
or until edges begin to brown. Turn and
cook other side 2 to 3 more minutes.
To remove corn from  cob, cut wide end
so it stands up and, using a sharp knife or
corn stripper, cut off the kernels. It’s also
fine to substitute thawed frozen corn for fresh.
Makes about 3 dozen
(recipe: Lana-1_Comfort_Foods)

As you can see, there’s lots of fresh veggie recipes and they ALL sound great! Makes

me really want to try the zucchini chips! Hope you’re having a great day;



PS: Will attempt to get back to sewing afghans together, kinda took

a mini-break; still only 3 more to go to get to 300!