A Little Knitting Catch-up

Finally had a chance to take a few photos: peacock-colored scarf (for homeless shelter), another homeless shelter scarf I just started and the butter-yellow baby blanket that gave me fits by jumping off the needles last week.

Peacock scarf (photo doesn’t show the stitches very nicely)

another homeless shelter scarf – this one is more donated yarn (yarn is a teal blue chenille (I want to call it velour – same/same)

Butter-yellow baby blanket – still have about half to go on this one

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So far this week has been pretty easy-going (I probably shouldn’t say that out loud – right?) Yesterday found us doing a ‘last minute’ watch-the-grandson maneuver; his Mom text me early to ask if his dad (our son) had mentioned he had a half-day of school? No . . . lots of texting later I agreed to pick him up at 12 and then keep him until his dad got here to take him to football practice (which turned out to be around 4:45 p.m.). We decided to take him out to lunch (a good ‘time killer’) so we went to Village Place (a general ‘all purpose/24 hr’ get almost any food you want) type place. He ended up ordering the kids shrimp & fries (as another of our sons said: “You can tell his dad is a chef – what normal kid orders SHRIMP?”). It was a really small order (only 4 shrimp) but he was OK with it. Husband had a big burger and was very happy with it; I ordered their Ultimate Nacho. I ask you: “WHO puts BACON on a nacho?” I don’t remember seeing that on the list of ingredients, but I ate it anyway. It was loaded with lots of really melty cheese, so that made me happy (I mostly picked off the bacon bits). Don’t get me wrong – I do like bacon, just not on a nacho!

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Ooey Gooey Chocolate Cake

1 (18.25 oz) box chocolate cake
mix
1 (16 oz) box powdered sugar
1 (8 oz) pkg. cream cheese,
room temp.
2 sticks butter, divided/melted
3 eggs, divided
1/2 C. semi-sweet chocolate chips
3-4 T. unsweetened cocoa powder
2 tsp. vanilla
1/4 tsp. instant espresso granules
–
Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking pan
with nonstick spray. Mix cake mix
with 1/2 C. melted butter, 1 egg &
1 tsp. vanilla in large bowl until
just combined. Transfer to prepared
dish (use a rubber spatula to spread
in even layer). In separate bowl beat
cream cheese 2-3 minutes until smooth
then add eggs, one at a time. Mix in
cocoa & instant coffee granules, until
smooth. Gradually mix in powdered
sugar (on Low speed if using elec.
mixer) then drizzle in remaining
melted butter & vanilla; fold in
chocolate chips until just combined.
Pour mixture over batter in dish & gently
spread in even layer. Bake 45-50 minutes
until edges are pulling away from sides
of dish & center is just set. Remove from
oven & let cool at least 40 minutes until
set. Serves 10-12

(recipe: 12tomatoes.com)
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Crockpot Mango Salsa Chicken

4 boneless, skinless chicken breasts
2 ripe mangoes, diced
1 C. mild salsa
1/4 C. brown sugar
–
Place all ingredients in crockpot &
stir until evenly distributed. Cover &
cook on Low 4-5 hours until chicken
reaches an internal temperature of
165 degrees F. Shred. Makes 6
servings

Serving suggestions:
Serve on tacos, in quesadillas, on
cooked rice, or on a salad.

(recipe: thereciperebel.com)
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Baked Cheesy Tomatoes

4 tomatoes, halved
1/4 C. freshly grated Parmesan
cheese
1 oz. Provolone cheese, shredded
(or you can use mozzarella)
1 tsp. chopped fresh basil
1 tsp. chopped fresh oregano
salt, to taste
ground black pepper, to taste
–
Preheat oven 450 degrees F.
Place tomatoes, cut sides up, on
a baking sheet. Top with cheeses,
oregano, basil, salt/pepper.
Bake about 15 minutes until
tomatoes are tender.

(recipe: Courtney Luper – Facebook)
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Zesty Shrimp & Avocado Salad

1/4 C. chopped red onion
juice of 2 limes
1 tsp. olive oil
1/4 tsp. kosher salt
black pepper, to taste
1 lb. jumbo cooked/peeled shrimp,
chopped
1 medium tomato, diced
1 medium avocado, diced (about 5 oz)
1 jalapeno pepper, seeds removed,
diced fine
1 T. chopped cilantro
–
In small bowl combine onion, lime juice,
olive oil, salt/pepper – let set at least
5 minutes to mellow the flavor. In large
bowl combine chopped shrimp, avocado,
tomato, jalapeno; add cilantro & gently
toss. Adjust salt/pepper to taste.
Serves 4

(recipe: skinnytaste.com)
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Quick Cream Cheese Pesto Pasta

2 C. dry tortellini
6 T. cream cheese
3-4 T. pesto sauce
–
Cook pasta accordg. to pkg. directions;
drain, reserving about 1/2 C. water. In
a pan or bowl, whisk cream cheese with
pesto & about 6 T. water until creamy.
(adding a little more or less water will
produce thinner or thicker sauce).
Serve immediately.
Serving suggestions:
Sprinkle with some chopped parsley,
roasted sunflower seeds and/or grated
Parmesan cheese

(recipe: tasteofhome.com)
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Paradise Fried Rice

1 T. sesame oil
1 diced onion
2 cloves garlic, minced
1 red bell pepper, seeded/diced
1 zucchini, diced
1 C. diced pineapple
3/4 C. diced cooked ham or
Canadian bacon
2 large eggs
2 C. cooked rice
2 T. soy sauce
sliced scallions, for garnish
–
In large skillet over medium heat
heat oil. Add onion & garlic & cook
3 minutes. Add peppers & zucchini
& cook until soft, 6 minutes. Add
pineapple & ham, stir until combined.
Move ingredients to one side of
pan & add eggs. Scramble eggs 3
minutes then stir to combine with
rest of ingredients in pan. Add cooked
rice & stir until combined. Stir in
soy sauce & sprinkle with scallions.
Serves 4

(recipe: delish.com)
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Blueberry Zucchini Cake w/Lemon
Buttercream

3 eggs, lightly beaten
1 C. vegetable oil
3 tsp. vanilla
2 1/4 C. granulated sugar
2 C. finely shredded/drained
zucchini*
3 C. flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 pint fresh blueberries (can
save a few for garnish, if desired)
–
Lemon Buttercream

1 C. butter, room temp
3 1/2 C. powdered sugar
1 lemon – juice & zest (about 2 T.)
1 tsp. vanilla
1/8 tsp. salt
–
Preheat oven 350 degrees F.
Spray two 8 inch round cake pans
with nonstick spray – lighty flour.
In large bowl using elec. mixer
beat eggs, oil, vanilla & sugar; fold in
zucchini. Slowly ad flour, salt, baking
powder/soda – gently fold in blueberries.
Divide batter evenly between prepared
pans. Bake 35-40 minutes until a knife
inserted into center comes out clean.
Cool 20 minutes in pans then remove
from pans & cool on wire rack completely.

Buttercream:
Combine butter, sugar & salt – beat until
well combined. Add lemon juice & vanilla;
beat another 3-5 minutes until creamy. Fold
in zest & frost cake.

*Grate zucchini & place in a clean dish towel.
Squeeze until most of liquid comes out. You
will want to have 2 total cups of shredded
zucchini after it has been drained.

NOTE: If you are piping on buttercream, omit
using zest

(recipe: iambaker.net)

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I must say – that last recipe made me drool
just typing it – Blueberries AND Buttercream?
Oh, GOLLY!

You can tell it’s getting towards Fall just by
the change in recipes being offered – more
hearty soups/stews/casseroles and less light
veggie offerings – oh well, Go With the Flow,
right?

Still another great Low 80’s day, sunny & clear.
I LOVE this weather! (soon enough we’ll be
getting the cold temps/leaves falling/drag out
the sweaters & sweatshirts/jackets, etc.)

When I was at the Cancer center Monday I
perused their used book area (people bring
in used books & donate them: paperbacks
50 cents, hardbacks $1.00 – can’t beat those
prices!) I grabbed about 6 paperbacks and
then spotted this BIG hardback with an
intriguing cover & title: “The Lion’s Game”
by Nelson DeMille. Let’s just say it’s pretty
riveting; it’s an international terrorist story
and the author has a quirky sense of humor
(makes me laugh out loud sometimes!). I’m
about 1/4 th through it and I started it 2
days ago – worth a read.

Hope your day is going well – take a little
time out for yourself!

Hugs;

Pammie

Who would have guessed?

Today is the beginning of ‘getting ready for Log Cabin Days’ – part of what that means is I had to do an inventory of supplies I take with me: specifically our business cards. Over the years I’ve bought my blank card ‘stock’ at Office Max – this year they changed the company they carry – time for me to learn a NEW thing! (ugh) I don’t mind doing it, it’s just one more hurdle to go over in the race to get all things organized before Saturday. Sat down with my trusty computer & the printing guide – turns out I can’t use the image I had on my old cards (don’t even remember WHERE I got it from!) so now starts the ‘fun’ – searching the ‘net’ for free clipart images of knitting baskets. Bet you didn’t know there are at least 1,000 and probably more! The last time I had to do this there might have been several hundred to choose from – not any more! I’ll tell ya – even with trying to shrink the field by being more specific, I’m SURE I looked at a good 1,000. The above photo is just one of them; found some I thought I liked until I put them on the card preview – the photo kind of disappears in the distance. The total size of said image ON THE CARD is probably only about 3/4 inch square, so it has to have a sharp picture (or at least I WANT it to). Here’s a few of what I made the ‘beginning choices of images” –

   

  

Needless to say, I STILL have to do more ‘searching’ – printed out one sheet of cards (enough for the next few days) – will continue this tomorrow.

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Pineapple Pretzel Fluff

3/4 – 1 C. crushed pretzels
1/3 C. sugar
1/2 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese,
softened
1 (8 oz) tub Cool Whip, thawed
1/3 c. sugar
1 tsp. vanilla
1 (20 oz) can crushed pineapple
in it’s own juice/drained &
reserve juice
2 T. cornstarch
1/4 C. sugar
–
Preheat oven 350 degrees F.
Mix pretzels, sugar & melted
butter in medium bowl; press
into a 11 X 7″ baking pan (can
use a 9 X 9″). Bake 8 minutes;
remove & cool. Mix cream
cheese, sugar & vanilla until smooth.
Fold in Cool Whip & spread over
cooled crust. In small saucepan
stir cornstarch & 1/4 C. sugar.
Mix in reserved pineapple juice &
bring to boil over medium heat.
Cook, stirring constantly, until
thickened, about 5 minutes. Stir
in crushed pineapple & spread
over whipped layer in dish.
Cover & refrigerate at least
1 1/2 hours until firm.

(recipe: livingoncloudandreanine.
blogspot.in)
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Picnic Pasta Salad

1 lb. rotini pasta, uncooked
salt
2 medium cucumbers, peeled/chopped
1 pint grape tomatoes, halved
1 bunch green onions, chopped
1 (6 oz) jar green olives, drained/halved
2 tsp. minced garlic
1 1/3 C. Italian salad dressing
–
Cook pasta accordg. to pkg. directions for
al dente; drain & rinse with cold water until
cool to touch – drain well. Combine pasta
with remaining ingredients; stir to combine &
refrigerate until ready to serve.

Italian version:
omit cucumbers & green olives, add:
black olives and/or diced green peppers
mozzarella cubes
pepperoni slices
Parmesan cheese
–
Greek version:
omit green onions, green olives & Ital.
dressing – add:
Kalamata olives
red onion, chopped
crumbled feta cheese
Greek salad dressing

(recipe: southyourmouth.com)
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Ham & Cheese Hot Dish

3 C. ham – small cube
1 can cream of mushroom soup
1 C. sour cream
1/4 C. milk
1 T. Dijon mustard
8 oz. shredded Cheddar or
Colby-Jack cheese
1/2 lb. pasta (macaroni or long
tube noodles), cooked in salted
water
1 (3.5 oz) pkg. French-fried onions
–
Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick
spray. Cook ham in skillet to release
moisture & brown. In bowl combine
soup, sour cream, milk & mustard –
whisk to combine. Add cooked ham &
cheese, stir to combine. Once pasta
is cooked, drain & immediately add
to bowl with ingredients – stir to combine.
Pour mixture into prepared pan & top
with French fried onions, Bake 30
minutes. Remove from oven & allow
to rest 15 minutes before serving.

(recipe: rosssveback.com)
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Baked Stuffed Pork Chop Casserole

1 (6 oz) box stuffing mix plus
ingredients to prepare
1 apple, chopped
4 thick-cut pork chops
–
Preheat oven 350 degrees F.
Prepare stuffing mix accordg. to pkg
directions – add chopped apple &
mix well. Cut a pocket in each chop –
stuff with stuffing mixture & secure
edges with toothpicks. Spray  a 9 X 13″
baking dish with nonstick spray & arrange
pork chops in pan. Spoon remaining
stuffing mix around chops. Cover with
foil & bake 1 hour. Uncover & bake
15 minutes more.

(recipe: mykindofcooking.blogspot.in)
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Fruit Salad with Sweet Lime Dressing

1 Heaping Cup of each of the following:
strawberries, hulled/sliced
blueberries
blackberries
green grapes, cut in half
mangoes (2-3) peeled/chopped
kiwi (4-5) peeled, sliced thick
–
Dressing:
1 lime, juiced (approx. 2 or more T.
fresh lime juice)
2 T. powdered sugar
chopped fresh mint, garnish
–
Combine prepared fruit. In small bowl
whisk lime juice & powdered sugar; add
to fruit & toss lightly to combine.
If making ahead, toss with dressing &
garnish with mint just before serving.
Serves 8-10

(recipe: fromvalerieskitchen.com)
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Delicious Shrimp Salad

3 lb. fresh shrimp, peeled/
deveined
2 T. olive oil
kosher salt
ground black pepper
1/2 C. mayonnaise
1 orange, juice plus zest
1 T. rice wine vinegar
2 T. fresh dill (+ more,
for garnish)
1 C. cucumbers: deseeded &
diced
1 C. red bell pepper, diced
–
Preheat oven 400 degrees F.
Toss shrimp with olive oil & 5
pinches salt & ground black
pepper. Spread shrimp in a single
layer on a baking sheet & roast
5-7 minutes, just until firm & cooked
through. Do NOT over cook. Allow
to cool slightly before mixing with
other ingredients. In large bowl, whisk
mayo, orange juice, orange zest, vinegar
& dill; toss with cucumbers, bell peppers
& shrimp. Chill until ready to serve.
Serves 20

(recipe: pgeveryday.com)
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One-Pan Lazy Stuffed Mushrooms

6 T. unsalted butter, melted
1/3 c. Italian breadcrumbs
2 lb. button or cremini mushrooms
sliced
1/4 tsp. garlic powder
salt/pepper
1 (10 oz) box frozen spinach, defrosted,
chopped & squeezed dry
1/2 C. Parmesan cheese, grated
8 oz. cream cheese
–
Preheat oven 350 degrees F.
Spray 2 qt. casserole dish with nonstick
spray. Pour about half breadcrumbs in
bottom, spreading in an even layer. Evenly
layer about 1/3 of the mushrooms on top
of crumbs; drizzle with about 2 T. melted
butter then very lightly season with garlic
powder, salt/pepper. Sprinkle remaining
breadcrumbs over mushrooms then layer
1/3 of spinach, followed by 1/3 Parm. cheese.
Dot top with about 1/3 of cream cheese in
small amounts evenly on top. Repeat
process twice more: mushrooms (pressing
firmly to compress) drizzle with butter then
salt/pepper/garlic powder, spinach, Parm
cheese & cream cheese until all ingredients
are used up. Press down firmly into dish
to compact ingredients. (It’s ok if it comes
up slightly higher than top of dish – it will
cook down in the oven). Bake 25-30 minutes
until top of cream cheese is browned &
mushrooms are tender. Let stand at least
5 minutes before serving. Serves 6

NOTE: You can also add ground sausage to
mixture for a hearty main meal (reduce
or omit salt if doing so)

(recipe: everydaydishes.com)
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Heavenly Freezer Cake

1 angel food cake, cut into
12 (1 inch) slices
1/2 gallon strawberry ice cream,
cut into 12 slices
1 (12 oz) tub Cool Whip, thawed
1 (8 oz) can crushed pineapple,
drained
1/3 C. chopped walnuts
–
Arrange cake slices on bottom of
9 X 13″ baking dish. Place ice
cream slices evenly over top of
cake. In medium bowl mix Cool
Whip & pineapple – spread over
ice cream. Sprinkle top with nuts.
Cover & freeze at least 2 hours
before serving. Serves 12

(recipe: mrfood.com)

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Decided that since the next two nights will be
a bit busy (Knit Night/Special needs group) I
have a pork roast & carrots in the crockpot,
potatoes boiling on the stove and a green
bean casserole in the oven – we will be
eating good tonight! (and the next night,
probably!).

Our weather is still in the high 80’s – last week
we were ‘supposed’ to get lots of rain/storms
but really none transpired so it’s just a bit hot
& sunny (great for those who love going to the
beach). Just checked the weather for Saturday
and it’s sunny with a high of 85 so I won’t have
to worry about being cold like last year (hehehe).

Still working my way through my favorite (at the
time) author: Michael Palmer; sadly, reading the
back flap of one of his books alerted me to the
fact that he died end of 2013 – his son finished
that book and has since written one more. Looking
him up on the ‘net’, turns out the son is also an
author and will be using all his father’s notes to
continue the craft – good man! His dad wrote a
total of 19 books (I still have a good 11 or so to
read) – great writer if you’re into murder/mystery
in a hospital setting (his Dad was a Doctor for 20
years and used his experience in his books).

Gotta get off here and get ready for Knit Night –
we have two new ladies coming tonight!

Hugs;

Pammie