Last night was our Knit/Crochet & Yarn Swap night – we had 23 in attendance, some who haven’t come in a LONG time! I admit I’d been a little trepidacious about people bringing yarn, but I was VERY wrong! We had tons of yarn, needles/hooks, some books and a few other craft items; the ladies were happy and I ended up picking up enough white, lavender & dark purple yarn to make another baby blanket for the Detroit Vet’s Baby shower! There was enough ‘leftovers’ for me to have a large bag to take to our local Seniors center – they have a knit or crochet group there that might be able to use the yarn. My friend who’s expecting in June came & I was able to give her all the baby items I’d made for her. Finished the hedgehog, too, and when she saw it she said: “Everyone KNOWS I love hedgehogs!” (well – I didn’t but was SO glad I made it & she liked it.)
(sort of has a fox face here)
Husband said his nose is a little too long, but . . . oh, well – SHE liked it! Maybe if I make another one I could tweak it a little bit; as it was I ended up making the body longer – he was about 12 inches long.
Strawberry Icebox Cake
3 lb. strawberries, sliced
1 (14.4 oz) box Honey graham crackers
3 (8 oz, ea) tubs Cool Whip, thawed
* Each Cool Whip layer uses one entire
(8 oz) tub (besides the first thin layer).
* Each strawberry layer uses about 1 lb.
of sliced strawberries
In a 9 X 13″ pan spread a thin layer of Cool
Whip just to coat the bottom. Lay 5 graham
crackers across the center of pan, then 2
more, breaking them as needed to fit around
the top & bottom edges. Spread a thick
layer of Cool Whip (just use remaining Cool
Whip from first step) over grahams & top with
a hearty layer of sliced strawberries. Place
graham crackers on top of strawberries, then
Cool Whip, then strawberries. Repeat layers
one more time (3 times total) – you should
reach the top of the pan. Finish with a layer
of sliced strawberries. Refrigerate at least
4 hours or overnight until graham crackers
have softened completely. Serve chilled.
Honey BBQ Brisket
1 brisket (4-5 lbs)
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika (optional)
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1 1/2 C. honey BBQ sauce
1/3 C. brown sugar
1/2 tsp. cornstarch
salt & pepper, to taste
Sprinkle brisket with salt & pepper. Mix
onion & garlic powders, smoked paprika,
cumin & cayenne pepper in small bowl.
Dry rub both sides of brisket with mixture.
Stir together honey BBQ sauce & brown
sugar; pour half of mixture into bottom of
crockpot. Place seasoned brisket, fatty side
up, in crockpot. Cover brisket with remaining
sauce. Cover & cook on Low 8-10 hours or
until fork tender. Remove from crockpot &
let cool, then slice.
In small bowl combine cornstarch & water
until it’s completely smooth. Pour mixture
into bowl of sauce & stir to combine, then
pour on top of sliced meat. Place meat &
sauce back in crockpot for 30-60 minutes
to melt flavors.
Chicken Enchilada Stuffed Peppers
1 lb. boneless skinless chicken breasts
cut into bite-sized pieces (or 3 C. cooked)
1 C. corn
1 C. cooked brown or white rice
1 C. (packed) fresh chopped spinach
2 heaping Cups sharp Cheddar cheese,
4-5 bell peppers
2 T. butter
2 T. flour
1 (14 oz) can chicken broth
1 (14 oz) can Ro*Tel diced green chiles &
4 oz cream cheese
1/2 C. sour cream, plus more for serving
Add 1 T. olive oil to large skillet over medium
heat; season chicken with salt/pepper & cook,
turning to brown on all sides. Remove to large
bowl & mix with rice, corn, spinach & 1 1/2 C.
cheese. In medium saucepan melt butter over
medium-low heat. Stir in flour & cook 2-3
minutes, stirring often. Whisk in chicken broth
& bring to simmer 3 more minutes, stirring
often. Turn heat to Low & mix in Ro*Tel; add
cream cheese & sour cream to a medium bowl;
add a ladle of hot broth to bowl & stir with a
spoon, then add another ladle of broth, stir then
add to sauce (this prevents curdling). Whisk
until it is completely combined; remove from
heat & allow to cool to lukewarm.
Preheat oven 400 degrees F.
Spray a large roasting pan with nonstick spray.
Wash peppers & cut off tops; remove seeds &
white centers; place in roasting pan. Season
sauce to taste with salt/pepper. Mix about 1
C. sauce into chicken mixture to start, adding
more if needed. You want it well coated but
not swimming in it. Spoon stuffing into peppers,
top with remaining cheese. Spoon or slowly
pour remaining sauce into bottom of pan.
Bake 35-40 minutes until peppers are tender. If
tops start to brown too much, cover with foil.
Let stand 5 minutes before serving. To serve,
spoon sauce onto a plate or dish then top with
a pepper & a dollop of sour cream. Serves 4
One Pan Mexican Quinoa
1 T. olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 C. quinoa
1 C. vegetable broth
1 (15 oz) can black beans, rinsed/
1 (14.5 oz) can fire-roasted diced
1 C. corn kernels
1 tsp. chili powder
1/2 tsp. cumin
kosher salt/ground black pepper,
1 avocado, halved/seeded/peeled &
juice of 1 lime
2 T. chopped fresh cilantro
Heat olive oil in large skillet over
medium-high heat. Add garlic & jalapeno;
cook, stirring frequently, until fragrant,
about 1 minute. Stir in quinoa, vegetable
broth, beans, tomatoes, corn, chili
powder & cumin; season with salt/pepper.
Bring to boil, cover & reduce heat to
simmer. Simmer until quinoa is cooked
through, about 20 minutes. Stir in
avocado, lime juice & cilantro. Serve
immediately. Serves 4
Yellow Squash Casserole
2 lb. yellow squash (about 4 C.)
1/2 large onion, chopped
1 sleeve Ritz crackers, crushed
1 C. Cheddar cheese, shredded
3/4 C. milk
1/2 C. butter, melted
salt/pepper, to taste
Preheat oven 400 degrees F.
LIghtly steam squash & onion in
steamer basket about 5 minutes;
drain & set aside. In medium bowl
combine cracker crumbs & cheese.
In large bowl add drained squash &
onion; gently fold in 1/2 cracker/
cheese mixture. In small bowl whisk
together egg & milk then add to
squash mixture. Add half of melted
butter to squash mixture; mix &
season with salt/pepper. Spread
mixture into a greased 9 X 13″ baking
dish. Top with remaining crackers &
pour remaining butter over dish.
Bake 25 minutes until lightly brown.
(recipe: Nancy Miller/Facebook)
Crab Cakes with Chipotle Aioli
1/2 C. mayonnaise
1 (14.5 oz) can (Red Gold) petite diced
tomatoes with chipotle, drained
1 (6 oz) box cornbread stuffing mix
1 C. boiling water
3 eggs, beaten
2 (6 oz, ea) cans crab meat, drained/flaked
salt/pepper, to taste
3 T. olive oil
Combine mayonnaise & tomatoes to make
Chipotle Aioli – set aside.
Place stuffing mix in large bowl; add water &
stir to just moisten – let stand 5 minutes. Add
eggs, crab meat, salt/pepper to stuffing mix;
stir to combine – shape into 6 patties. Add oil
to skillet & heat over medium heat – add patties
& cook 5 minutes per side until lightly browned.
Serve with Chipotle Aioli on top of each cake.
Makes 6 cakes.
Amish Broccoli Bake
1 (10 3/4 oz) can cream of mushroom
1 C. mayonnaise
1/2 C. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
2 (10 oz, ea) pkgs. frozen chopped
1 c. shredded sharp Cheddar cheese
1 (6 oz) box herbed stuffing mix
1/4 C. (1/2 stick) butter, melted/
Preheat oven 350 degrees F.
Spray a 3 qt casserole dish with
nonstick spray. In medium bowl
combine soup, mayo, onion, salt/
pepper; mix well and gently stir
in broccoli. Place half broccoli in
dish; sprinkle with half the cheese
& half the stuffing mix.
Pour half the butter & half the
soup over stuffing; repeat layers
one more time. Bake 35-40 minutes
or until hot in center.
New York Crumb Cake
4 C. flour
1/2 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 large egg, slightly beaten
1/2 C. milk
2 T. vegetable oil
2 tsp. vanilla
1 C. light brown sugar, firmly packed
1 1/2 tsp. ground cinnamon
1 C. (2 sticks) butter, melted/cooled
Preheat oven 325 degrees F.
Grease & flour 9 X 13″ baking dish. In
medium bowl combine flour, sugar, baking
powder & salt. In separate medium bowl
combine egg, milk, vegetable oil & vanilla;
fold wet ingredients into dry ingredients
using a wooden spoon or rubber spatula.
Spread batter into prepared pan, smooth
out batter. In medium bowl combine
topping ingredients; crumble topping
over cake using your hands, leaving some
of the crumbs large. Bake 35-40 minutes
until a toothpick inserted into center
comes out clean. Cool on wire rack.
Store covered & use within 2-3 days
Our weather is still holding at chilly temps, a
little rain & cloudy – not to worry Friday it’s
supposed to get up to 73 (BUT) also 60%
chance of showers likely – hey, it’s Spring!
Gas prices are still holding at $2.46/9 –
OK, but not great but what can ya do?
Tonight is my special needs group’s
Music/Birthday night so I’d better
conserve some energy for that. We
have a great time singing the various
Christian songs they know, having a
small devotion, prayer request time
and then it’s CELEBRATE! Each month
we have this for the kids whose
birthdays fall in that particular month
but EVERYBODY gets cupcakes, so they
love the evening. I’ve been with the
group now since Oct., 1993 and I never
tire of being with them and enjoying
their enthusiasm at life and their love
for the Lord – it doesn’t get any better
Enjoy your day!