(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
1 (10 oz) jar La Choy Sweet &
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.
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
1/4 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.
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
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
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
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.
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-
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;