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!






WE GOT AN A+ for this project! Amazing!

As I’ve explained before, the assignment was to come up with book covers, using the book titles provided by the teacher. They were to be entirely cut out of construction paper and using only TWO colors, they were to “Pop”! when you looked at them. She asked for details (hard to do when cutting out construction paper, believe me! I discovered I could do so much better using embroidery scissors than the suggested Exacto knife). We have ONE more project – cut out of foam board (oh, joy…); I don’t have all the details yet but they are to create a building, their choice, BUT it has to have a Los Vegas ‘twist’ to it. Son chose a Japanese bath house but after doing some on-line searching for designs/photos, etc. of the outsides, what I THINK he means is a Japanese TEA house (am going to try to sell him on that idea, instead). The bath house is rather plain and will be difficult to VEGAS-Up, whereby the tea house might have better exterior designs to work with. We’ll see where all this goes – right?

Tonight is Knit/Crochet night with another Yarn Swap – this time I was able to take the time to dig through some of my yarn ‘stash’ and (hopefully) get rid of some of it. I don’t work with chunky yarns but somehow have several skeins (probably given to me at one time), plus several variagated yarns (those I used to use when doing the Ghana Project afghans, but haven’t used since – we’re talking 2 1/2 years). Working on the next set of baby hats; finished the delivery yesterday of the 100 hats – the volunteer who took them seemed quite surprised and kept saying: “I know they’ll LOVE them!” I’m just happy they can use something I create to bring joy to others. One of my two friends who also knits hats for my project keeps saying: “We do it because we want every baby born there to know that they are loved.”

Our weather has been AMAZING these past two days: definitely SPRING-Like! It was in the 50’s yesterday but today it got to almost 60! (AND with typical Spring winds – nearly blew me away when I came out of the grocery store! WHEW!) Reading the reports for the rest of the week are actually DISMAL, IF they come to fruition: Thursday High of 39 with chance of SNOW! UGH! (I do remember a huge snowstorm when I was young ON EASTER, so it’s still possible now – sure hope it doesn’t come true!)


Apple Bundt Cake

2 C. white sugar
1/4 C. orange juice
2 1/2 tsp. vanilla
4 eggs
3 C. flour
3 tsp. baking powder
1/2 tsp. salt
1 C. chopped nuts
confectioners sugar
2 C. diced, peeled apples
1 T. white sugar
1 tsp. ground cinnamon
1 C. vegetable oil

Preheat oven 350 degrees F.
To Make Filling:
Combine diced apples, 1 T. white sugar &
cinnamon; set aside.

Sift together flour, baking powder & salt. Beat
2 C. white sugar, oil, orange juice, vanilla & eggs
at high speed of elec. mixer. Stir in sifted
ingredients; fold in nuts. Pour 1/3 of batter into
greased Bundt or tube pan. Add alternate layers
of filling & batter, ending with batter. Bake
55-60 minutes or until top springs back when
lightly touched. Remove cake from pan while hot.
Cool cake on wire rack & sprinkle top with
confectioner’s sugar.

(recipe: moms2moms.com)

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray.
Top each piece with equal portions of potatoes,
bacon, 1 packet onion soup powder and mix.
Add salt and pepper to taste. Add 1 tablespoon
of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes.
Or you can bake it in the oven, at 350° for about
35 minutes or till done. Let stand 10 minutes
before serving. Serve in foil, topped with sour
cream if desired

(recipe: Facebook)
Herb & Cheese Stuffed Roasted Chicken

6 oz. cream cheese, softened
1 T. fresh rosemary leaves*
4 cloves garlic, minced (divided)
1/2 tsp. freshly ground black pepper
1 whole roasting chicken (3 1/2 lb)
1 lemon, halved
1/4 C. olive oil, divided
2 large baking potatoes (1 1/2 lb),
peeled/cut into chunks
2 sweet potatoes (1 1/2 lb) peeled/
cut into chunks

Preheat oven 375 degrees F.
Mix cream cheese, rosemary, half garlic &
pepper. At neck of chicken, using handle of
wooden spoon or fingers, carefully separate
skin from meat of breast, thighs & legs, being
careful not to tear the skin. Spoon cream cheese
mixture under skin; use fingers to spread mixture
out to thighs & legs. Place lemon halves into cavity
of chicken. Place chicken in shallow roasting pan;
brush with 2 T. oil. Toss potatoes with remaining
oil & garlic in separate pan. Bake chicken &
potatoes 1 1/4 to 1 1/2 hours or until chicken is
done (165 degrees F.), stirring potatoes every
30 minutes. Transfer chicken to large serving
dish, reserving juices in pan. Let chicken stand 10
minutes. Spoon potatoes around chicken. Skim
fat from reserved juices in pan; discard fat. Spoon
juices over chicken & potatoes. Serves 6

*can substitute thyme leaves for rosemary

(recipe: Kraft foods)

Balsamic-Glazed Carrots

10 carrots, peeled/quartered lengthwise
1/4 C. balsamic-vinaigrette salad dressing
3 T. brown sugar
1 T. butter
1 T. finely chopped fresh parsley

Cook carrots in boiling water in large
saucepan over medium heat 4-6 minutes
or until crisp-tender. Cook dressing, sugar
& butter in small saucepan on Low heat
3-5 minutes or until thickened, stirring
occasionally. Drain carrots; return to pan &
add sauce. Stir & cook 2-3 minutes or until
carrots are heated through & evenly coated
with sauce. Sprinkle top with parsley.
Makes 8 (1/2 C. each) servings

(recipe: Kraft foods)

Spiced Pepper Steak

1 1/2 lb. round steak, cut into strips,
about 1″ X 3″
2 T. cooking oil
1 large onion, chopped
1/4 C. soy sauce
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground ginger
1 (14.5 oz) can diced tomatoes with juice
2 medium green bell peppers, seeded &
cut into strips
1/4 C. cold water blended with 1 T. cornstarch

Heat oil in heavy skillet over medium heat; brown
beef strips quickly. Drain & place in crockpot, then
top with onion. Combine soy sauce, garlic, sugar,
salt, pepper & ginger; pour over beef & onion. Cover
& cook on Low 6 hours. Add tomatoes & green bell
peppers; cook 1 hour longer. Stir cornstarch mixture
into liquid in pot; cook on High until thickened.
Serves 6

(recipe: Cheryl-Slowcooker digest)

Lemon Breakfast Cake

1 box lemon cake mix
1 box instant cheesecake pudding mix
(4 serving size)
1 C. ricotta cheese (whole milk)
1/2 C. vegetable oil
4 large eggs, beaten
2 tsp. lemon extract
1/2 C. sugar
2 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13 pan with nonstick spray.
In large bowl, beat together cake mix,
pudding mix, ricotta cheese, oil, eggs &
lemon extract on medium sped 2 minutes;
pour into prepared pan. Mix together sugar &
cinnamon; sprinkle over cake batter. Swirl
mixture into batter slightly. Bake 35-45
minutes or until a toothpick inserted into
center of cake comes out clean. Allow
to cool slightly, then cut into squares.
Serves 16-20

(recipe: Sylvia-justapinch.com)

Mexicana Chopped Salad

1/3 C. zesty Italian salad dressing
1/2 tsp. ground cumin
1 (15 oz) can black beans, rinsed &
2 avocados, chopped
2 C. halved cherry tomatoes
1 yellow pepper, chopped
1/2 c. chopped red onions
1/2 C. (Kraft) Mexican-style finely
shredded Four cheese

Mix dressing & cumin. Combine rest
of ingredients in large bowl; add
dressing mixture & mix lightly. Serve
immediately. Serves 6, 1 C. each

NOTE: You can also add 1 C. thawed
frozen corn and/or 2 T. chopped fresh
cilantro to salad before tossing with
dressing mixture. Top with 1/2 C.
broken corn tortilla chips.

Salad can be made ahead of time: Prepare
as directed, except do not add avocados &
cheese. Refrigerate up to 8 hours. Toss with
avocados & cheese just before serving.

(recipe: Kraft foods)

Incredible Pimento Cheese Spread

1 lb. Velveeta cheese, grated
1 lb. medium Cheddar cheese, grated
1 lb. sharp Cheddar cheese, grated
1 pint Miracle Whip salad dressing
1 (8 oz) jar pimentos, drained & chopped
3 T. sugar
salt & pepper, to taste

Grate cheeses or cut into small pieces; allow
to soften to room temperature. Combine all
ingredients; blend using mixer/blender or
food processor. (It might be necessary to
divide ingredients into two batches unless
you have a very large mixing container). Store
leftovers in refrigerator; can be frozen.
Makes 2 quarts.

(recipe: Shelley-justapinch.com)

Mini Lasagnas

1/2 lb. ground beef, cooked & drained
1 C. marinara sauce (or your favorite
tomato-based sauce)
1 C. mozzarella cheese, grated + 1 C.
for topping
1/4 C. Parmesan cheese, grated
1/2 C. cottage or ricotta cheese
24 wonton wrappers

(topping: 1 C. grated mozzarella cheese)

Preheat oven 350 degrees F.
Spray muffin tins with nonstick spray.
Line muffin tins with 12 wonton wrappers.
In small bowl, combine three cheeses; mix
together. Combine meat & sauce. Using a
small cookie scoop, add 1 scoop cheese
mixture to bottom of each wrapper; add a
small spoonful of meat/sauce. Top with
another wonton wrapper, repeat cheese/
meat scoops – you will have 2 layers in each
cup. (You can top each cup with more
mozzarella cheese if you want). Bake 15-20
minutes until bubbly & wontons are brown.
Remove from oven & let set a few minutes;
run a knife around cup & remove to serving
plate. Makes 12 cups

(recipe: simply-gourmet.com)

Chocolate-Raspberry Individual 'Flans'

1 1/2 C. boiling water
1 (.3 oz) pkg. Raspberry Jell-)
1/2 oz. Baker's bittersweet chocolate
1/2 C. miniature marshmallows
3/4 C. Cool Whip, thawed
1/4 C. fresh raspberries
In large bowl add boiling water to 
Jell-O; stir 2 minutes until completely
dissolved. Microwave chocolate, 
marshmallows & Cool Whip in
medium microwaveable bowl on 
High 1 minutes or until marsh-
mallows are completely melted &
mixture is well blended when stirred.
Gradually whisk in Jell-O until
blended. Pour into 4 dessert dishes;
refrigerate 4 hours or until firm.
Top with berries before serving.
Serves 4

For Lower-Calorie Version:
use Sugar-free Jell-O
and sugar-free Cool Whip

NOTE: For 'extra' touches, you can
melt additional bittersweet chocolate
and drizzle over tops of desserts
before serving. Dust raspberries
with powdered sugar before garnishing.

(recipe: Kraft foods)

Now the sun is out – YAY! Any little bit of sunshine really brightens up my spirits – how ’bout you?

Gas prices are about the same as last week, they went down about 2 cents ($3.56/9). I’ve also noticed at the grocery store how some things have gone up a bit in price: milk $3.59/9 (unless, of course, you look for a lower price in the local DRUG STORE fliers!). Hamburger has gone from a large package running about $5-6 to now $7 & 8.00 (that’s the lower grade hamburger, at my local store, not a chain). Went grocery shopping today and there’s Enchiladas and Black Bean/Chicken soup on the menu soon. Like I’ve mentioned before, with the guys working and crazy hours, at that – we don’t have ‘sit down’ dinners like we used to; makes planning foods a little difficult. I try to make things that can be warmed up in individual portions. We just finished up the lasagna & chili.

Anyway, I’m going to close here for now – hope you have a GREAT day! Remember to do something for yourself every once in awhile – makes YOU feel better and also lifts your spirits!



I’m Back – Finally!

After two days of non-stop knitting & crochet, then attending our grandson’s birthday party, then catching up on housecleaning/laundry, etc. – I’m FINALLY able to sit and blog a bit! Log Cabin Days was nice, although (for no known reason) the count was down on both the presenters/demonstrators AND those attending. Not sure if it’s the economy or what (the event was free), but there just wasn’t the same amount of booths, sellers, even their White Elephant donations were WAY down! (for once I didn’t buy anything – there just wasn’t anything apealing!). Some of my ladies came to knit or crochet for a few hours on Saturday, but Sunday I was ‘on my own’. That was OK, as I had our resident ‘weaver’ to chat with – she was almost non-stop busy chatting with people who were curious about her various weaving looms and the items she had made on them. I found it interesting that she made a rather thick throw rug out of old socks! We had excellent weather both days with nice breezes.  Below are a few photos of the days:

Kim, myself & Margaret

Our resident American Indian, Mike Jewell; he made all of his clothing, including doing all of the bead work (he also has a magnificent headdress complete with porcupine guard hairs – it’s in his tent )

One of the encampment people shooting his gun over

the lake (scares people EVERY time – very loud boom!)

Campsite behind our pavillion – Civil War Encampment

in background. They come in on Friday night, set up

and spend the weekend ‘in costume/on site’.


Since I’m overdue on posting, I’ll get right down to the recipes!


Chocolate Chip Cheesecake Bars

1 (8 oz) pkg cream cheese,


1/2 C. sugar

1 egg

1/2 C. coconut (optional)

1 (16.5 oz) refrigerated

chocolate chip cookies

Preheat oven 350 degrees F.

In small bowl, beat cream cheese,

sugar & egg until smooth. Stir in

coconut. In ungreased 9 or 8

inch square pan, break up half of

cookie dough. With floured fingers,

press dough evenly in bottom of

pan to form crust. Spread cream

cheese mixture over dough.

Crumble & sprinkle remaining

half of dough over cream cheese

mixture. Bake 35-40 minutes or

until golden brown & firm to

touch. Cool 30 minutes.

Refrigerate at least 2 hours or

until chilled. Cut into bars.

(recipe: Sandy-Marys Recipe



Mexican Chicken

1 pkg. soft flour tortillas

4 chicken breasts, cooked,

boned & cut into bite sized


1 medium onion, chopped

1 tsp. garlic salt

grated cheese

1 can Rotel tomatoes

2 cans cream of chicken soup

Preheat oven 350 degrees F.

Tear tortillas into pieces.

Mix chicken pieces, soup, onion,

garlic salt & Rotel tomatoes

in a bowl. Line a greased

baking dish with torn

tortillas; make sure the

whole bottom of dish is

covered; can make 2 layers

if desired. Spoon chicken &

soup mixture over tortillas;

top with grated cheese. Bake

30-35 minutes or until


(can be frozen & reheated in


(recipe: Sandy-Marys Recipe



Greek Vegetable Salad
3 large tomatoes, chopped
1 medium cucumber, sliced
1/2 C. kalamata olives
1/2 of small red onion, thinly
1/2 C. (Kraft) Greek vinaigrette
1/4 C. crumbled feta cheese

Mix vegetables in large bowl,
add dressing & feta. Toss lightly.
Serve immediately or refrigerate
until ready to serve. 
Serves 4

(recipe: Kraft foods)
Chicken Caesar Pasta Salad
6 oz. fettuccini pasta, 
2 pkgs(6 oz, ea) refrigerated
diced oven roasted chicken
1 (14.5 oz) can diced tomatoes,
2/3 C. creamy Caesar dressing
1/4 C. chopped red onion
1 (9 oz) pkg. chopped romaine
1/4 C. shredded Parmesan cheese

Break pasta strands in half; cook
accordg to pkg directions, omitting
salt. Rinse with cold water to cool
quickly; set aside. Stir together
chicken, drained tomatoes, dressing &
onion in large bowl; add cooked
pasta. Add lettuce to pasta mixture, 
toss to coat ingredients evenly
with dressing mixture. Sprinkle top
with cheese; serve immediately.
Serves 6 (about 1 3/4 C. each)

*can substitute penne pasta for 

(recipe: readyseteat)
Pizza Balls
3 cans Pillsbury Buttermilk
biscuits (10 per can)
56 pepperoni slices
block of Colby cheese
1 beaten egg
Italian seasoning
Garlic powder
1 jar pizza sauce (for dipping)

Preheat oven 425 degrees F.
Cut block of cheese into 28
squares. Flatten a biscuit &
stack pepperoni & 1 cheese
square on top. Gather up 
edges to form a ball. Line
up balls on a greased 9 x 13
baking pan; brush tops with
beaten egg. Sprinkle tops 
with Parmesan, Italian
seasoning & garlic powder.
Bake 18-20 minutes.

(Recipe: John - Marys
Recipe Exchange)
Sloppy Joe's Tacos

1 lb. ground beef
1 (15.5 oz) can Manwich
1 1/2 tsp. ground cumin
2 C. shredded lettuce
12 taco shells, warmed
1 c. shredded Cheddar cheese
1 C. chopped plum tomatoes

Cook beef in large skillet over
medium-high heat 7 minutes; drain.
Stir in Manwich & cumin; simmer
5 minutes. Divide lettuce evenly
between taco shells. Place about
1/4 C. meat mixture in each shell
over lettuce. Top meat evenly with
cheese & tomatoes. Serves 6,
2 tacos each

(recipe: readyseteat)
Durango Potato Salad
2 lb. small red potatoes
1 (10 oz) can Ro*tel diced tomatoes &
green chilies
1/2 C. mayonnaise
2 T. spicy brown mustard
1 C. chopped celery
2 green onions, sliced
3 slices cooked bacon, crumbled

In large saucepan, boil potatoes in
enough water to cover; about 15
minutes or until tender; drain &
cool slightly. Cut into quarters.
In large owl combine Ro*tel tomatoes,
mayo & mustard. Add potatoes, celery,
green onions & bacon; toss to coat.
Cover & refrigerate about 1 hour. 
Makes 8 servings.

(recipe: Sandy-Marys RecipeExchange)
Dilled Pasta Salad
2 C. uncooked pasta
1/3 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped red or green bell
1/2 C. shredded carrot

3/4 C. mayonnaise or salad dressing
1 1/2 T. vinegar
1 tsp. dill weed
1/4 tsp. garlic salt
1/4 tsp. onion salt

Cook pasta accordg to pkg directions;
drain. Rinse pasta with cold water, 
drain again. Add onion, celery,
bell pepper & carrots; toss. Mix
remaining ingredients & gently 
stir mixture into pasta mixture. 
Chill at least 1 hour before serving
to develop flavors.

(recipe: Sandy-Marys REcipe Exchange)
Chicken in Foil (grill)

1 small green bell pepper, chopped
1/2 small red bell pepper, chopped
10 fresh mushrooms, chopped
4 chicken breasts, halved
1 (8 oz) can pineapple slices
1 tsp. butter or margarine
garlic powder, salt & pepper to taste
4 16-inch squares aluminum foil

Divide peppers & mushrooms into four
equal parts. Coat small area in center
of each foil square with butter or
margarine. Place one portion peppers &
mushrooms on greased area of foil, top
with a chicken breast half and pineapple
slice. Season with garlic powder, salt &
pepper. Fold foil securely - check for
leaks. Place on coals for 10-15 minutes
per side. Makes 4 servings.

(recipe: Sandy-Marys Recipe Exchange)
Garlic Butter
Blend any leftover peeled
garlic cloves with 1 C. softened
butter in blender until smooth.
Use rubber spatula to transfer
to airtight container. Refrigerate
up to 2 weeks. Use to cook
scrambled eggs or as a topping
for your favorite cooked meat 
or sauteed vegetables

(tip:  Kraft Foods)
Cinnamon Cake
3 C. flour
3 C. sugar
1 C. oil
3 tsp. baking powder
4 large eggs
1/4 C. pineapple juice
1/2 tsp. vanilla

3-4 large apples, peeled
& grated
4 tsp. cinnamon
1/2 C. sugar

Preheat oven 350 degrees F.
Grease tube pan. In large
bowl, whisk together flour,
sugar & baking powder. Make
a well: add oil, eggs, pineapple
juice & vanilla; mix well. Grate
apples in another bowl, blend
with cinnamon & sugar. Pour
half of batter, then half of
filling into tube pan. Repeat
with another layer batter & filling.
Bake 1 hour 20 minutes. Let cool.

(comment from poster: "Really
yummy & moist!")

(recipe: Peg-Marys Recipe
After two days of yarn work my wrists are a
bit sore, but got a good amount done on the 
apricot baby blanket, a few crocheted squares
for the pink & white baby blanket and finished 
up another chemo cap. Delivered more caps to the
cancer center yesterday (working on cap #76 now).
Yesterday was my 3 month check up and the oncologist
said I'm doing very well (I thought so). Next up
on the cancer 'thing' is a double side mammogram around
the end of July, then check up with Radiologist about a
week after, just to make sure I'm still 'clean and cancer-
free'. Only complaint I have about it all is: I'm gaining
weight. Not just a little - it's like almost 20 lb.s now!
That's not cool! My friend who had cancer a year before me
has put on around 30 lb. since she started the Arimidex (it's
a side effect of the drug). Yes, I know that the other 'side' 
of that is I should rejoice that I'm ALIVE, and I do - but 
sure don't want to be almost the weight I was about 3 years
ago (and, for those of you who might remember, that's some-
where over 200 lb!) It's quickly getting close - ugh! The
hard part is: I'm TRYING to eat less and healthier, it just
doesn't seem to matter. The doctor said: "Is your appetite
increasing?" HECK NO! Oh, well . . . enough of my griping.

I have to get off here, the special needs group's bi-monthly
newsletter is due out this week and I haven't even started it
yet! It's about a good day's worth of work to get it all
comped up, printed, folded and mailed so I'd better get

Enjoy your day!



It’s a GOOD Day!

 (photographed on floor of cancer center just before turning them in)


Ten more chemo caps turned in; also found an additional eight afghans upstairs that I thought I’d already donated to “The Ghana Project”, so those went to the Cancer Center as lap robes for chemo patients (they get really cold undergoing treatments). It’s a windy but sunny, CHILLY 32 degree day out there – I’m feeling great! Just got back from seeing the Oncologist (Primary cancer doctor in charge of my case) and he said I look good and he’s very happy with my total progress with the breast cancer. I got the prescription for ‘the pill’; he said not all patients gain weight on it, so – we’ll see; I go back in 3 months. Thank you, Lord, for my good outcome going through breast cancer – I can’t say that for all women I’ve met who have this same diagnosis – that is a special blessing I will never forget. Just as a ‘treat’ I stopped at Tim Horton’s for coffee for my husband & I (LOVE their coffee – tastes great and gives you a lift as well!).

Now that the chemo hats are out of my house, think I’ll finish up the baby sweater today (and maybe put a photo here as well). Today is sort of ‘open ended’ – nothing particular planned (except the ‘usual’ driving & picking up youngest son for color guard practice). Am thinking, since it’s really chilly, of making potato soup – that might drive away the chilly – what do you think? Our fridge is still a haven for leftovers – one serving of meat & potato pie, maybe 2-3 servings of spaghetti & meatballs and (acquired last night) about 2 servings of Chicken Alfredo (pasta with chicken & alfredo sauce), plus rolls & tossed salad. At least we won’t ‘starve’!

Well, friends, looks like I’ve got another batch of recipes here to pass on (reminder: these are NOT my personal recipes, I have NOT tried them – I just receive 5-6 recipe list postings and sort through them to find ones that sound easy & tasty).


 Cake Mix Applesauce Muffins

1 box yellow cake mix

1/4 C. flour

2/3 C. water

1 C. applesauce

1/2 – 1 C. chocolate chips

1 tsp. pumpkin pie spice

Preheat oven 350 degrees F.

Mix all ingredients together.

Spray muffin tins with non-

stick cooking spray. Spoon

batter into tins and bake

15-20 minutes. Makes 18 muffins.

(recipe: Peg-Marys Recipe



Chicken Noodle Casserole

2 cans chicken breast meat,

packed in juice, drained & flaked

1 (12 oz) pkg. wide egg noodles,

cooked & drained*

2 cans cream of mushroom soup

1 1/2 C. shredded Cheddar cheese

2 tsp. soy sauce

1/3 C. milk or water or chicken stock

1/4 tsp. garlic powder

1/8 tsp. onion powder

salt & pepper, to taste

16 Ritz crackers, finely crushed

2 T. melted butter

Preheat oven 350 degrees F.

*Cook noodles according to pkg. directions,

draining 1 minute BEFORE fully cooked.

In a large bowl, combine chicken, both cans

soup, cheese, soy sauce, milk (or water/stock),

garlic & onion powders; season with salt &

pepper as desired. Carefully fold in noodles.

Grease a 9 x 13 baking pan with nonstick

spray; pour noodles into prepared dish. Mix

melted butter & cracker crumbs; sprinkle over

noodle mixture. Cover & bake 45 minutes or

until bubbly. Serves 6 generously.

(recipe: Victoria-Marys Recipe Exchange)


Honey Candy

2 C. honey

1 C. sugar

1 C. heavy cream

Combine all ingredients & cook

slowly to a hard-ball stage.

Pour onto buttered platter.

When cool enough to handle,

grease hands & pull until a

golden color; cut into pieces.

(recipe: Susan-Marys Recipe



Crockpot BBQ Chicken

4-6 pieces boneless, skinless

chicken breasts (frozen works)

1 bottle BBQ sauce (your choice)

1/4 C. vinegar

1 tsp. red pepper flakes

1/4 C. brown sugar

1/2-1 tsp. garlic powder

Mix BBQ sauce with other

ingredients; place chicken

in crock. Pour sauce over &

cook on low 4-6 hours.

(recipe: Sandy-Marys Recipe



Yummy Bars

2 large tubes Pillsbury crescents rolls

2 (8 oz, ea) pkgs. cream cheese,


1 C. sugar

1 tsp. vanilla

3/4 C. sugar

1 tsp. cinnamon

1 stick butter

Preheat oven 350 degrees F.

In large bowl, place cream

cheese, 1 C. sugar and vanilla

extract; mix well. Open 1 tube

of rolls, unroll (but do not

tear apart). Place in bottom

of 9 X 13 baking pan. Spread

cream cheese mixture over rolls.

Place other roll of rolls on top

of cream cheese. Melt butter &

pour over crescents. Mix 3/4 C. sugar

& cinnamon together;

sprinkle on top of bars.

Bake 30 minutes. Let cool &

cut into bars.

(recipe: Sandy-Marys Recipe



Cranberry Squares

1 (18.25-oz.) box white or

yellow cake mix

1 (16-oz.) can cranberry sauce

(jellied or whole-berry; jellied is

easier to slice)

1 stick (4 oz.) butter

Preheat oven to 375 F.

Grease and flour a

9×13-inch baking pan.

Put one half of dry mix in pan; pat

it evenly on bottom of pan. Slice

cranberry sauce and layer the slices

over the cake mix in the pan. Dot

with half the butter; pour the remaining

cake mix evenly over the top.

Dot with the remaining butter.

Bake at 375 F. for 25 to 30 minutes.

Cool in pan on wire rack. Cut into

2-inch squares when cool.

Yield: 2 dozen 2-inch squares


Optional Extras: 3/4C. coarsely

chopped walnuts or pecans OR

1 T.grated orange zest and 1/2 C.

mandarin orange sections,

drained and coarsely chopped.

If using nuts or orange sections,

sprinkle them evenly over

cranberry-sauce layer.


Variation: Use spice cake mix

instead of white or yellow cake mix.

Note: If not sufficiently calorie-laden

to suit you, slice an 8-oz. block of

cream cheese in 1/4-inch thick slices.

Arrange evenly over the

cranberry layer before adding the final

half of the cake-mix layer.


Cabbage Casserole

1 (2 lb.) head green cabbage,


1 C. shredded Cheddar cheese

1 C. crushed potato chips

1 can condensed cream of

mushroom soup( Campbell’s

or a thick brand)

Additional 1/2 C. shredded

cheese and 1/2  C. crushed

chips for topping.

Preheat oven to 350 degrees F.

Cook cabbage in about 2 C.water over

medium heat until tender; drain. Add

cheese, potato chips and soup.Place

in 9×13 inch casserole or Pyrex dish

sprayed with non-stick cooking spray.

Top with 1/2 C. cheese and

1/2 C. crushed potato chips.

Bake for 30 minutes.  Serves 4-6.


Best Nacho Dip Ever

1 (8 oz) pkg cream cheese, softened

1/2 C. sour cream

1/2 C. mayonnaise

1/4 C. cocktail sauce

1 C. mild salsa

3/4 C. diced green onion

3/4 C. diced red bell pepper

3/4 C. diced green bell pepper

2 C. shredded Cheddar cheese

2 C. shredded lettuce

1 cucumber, thinly sliced

In a blender or food processor, thoroughly

mix cream cheese, sour cream and

mayonnaise. Spread mixture evenly in

bottom of a medium serving dish.

In individual layers, top  mixture with

cocktail sauce, mild salsa, diced green

onion, red bell pepper, green bell pepper,

shredded Cheddar cheese and shredded

lettuce. Arrange cucumber slices

around  edge of serving dish.

Chill at least 2 hours before serving.


Beef Nacho Casserole

1 lb. ground beef

1 1/2 C. chunky salsa

1 (10 oz) can whole kernel corn,


3/4 C. creamy salad dressing (ie:

Miracle Whip)

1 tsp. chili powder

2 C. crushed tortilla chips

2 C. Colby cheese, shredded

Preheat oven 350 degrees F.

In large skillet over medium-high

Heat, cook ground beef; drain.

Remove from heat & stir in

Salsa, corn, mayonnaise & chili

Powder. Pour mixture into a

2 quart casserole dish: layer

beef mixture first, tortilla chips,

cheese (repeat twice), ending

with cheese on top. Bake 20

minutes uncovered until cheese

is melted & dish is thoroughly

heated. Makes 6 servings.

(recipe: Allrecipes.com)


Crockpot Sour Cream Bacon


8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of
mushroom soup
1 C. sour cream
1/2 C. flour

You can prepare this one of two ways.

Place bacon in a large skillet and cook
over medium-low heat until
some of the fat is rendered.Be sure that
bacon is still pliable and not crisp; drain on
paper towels.If you use this method, reduce
the flour to 1/4 cup.(Or don’t cook the bacon

and proceed with the recipe.)
Wrap one slice of bacon around each boneless
chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups,
sour cream, and flour and mix with wire whisk
to blend; pour over chicken.Cover crockpot and
cook on low for 6-8 hours until chicken and bacon
are thoroughly cooked.You may want to remove
chicken and beat sauce with a wire whisk
so it is very well blended.Pour sauce over chicken.
Serves 8


Beans & Barley 3-Cheese Enchilada Casserole

Enchilada Sauce (see recipe below)

1 pkg (8-10) 10-inch corn or flour tortillas

2 diced fresh tomatoes plus

1/4 cup finely diced seeded tomato (divided)

1 bunch sliced green onions

1/2 C. sliced black olives

6 oz. grated Cheddar cheese

6 oz. grated queso blanco cheese

6 oz. grated mozzarella cheese

1 large avocado

2 tsp. lime juice

1 tsp. minced, seeded jalapeno

pinch minced garlic

1/4 tsp. salt

pinch black pepper

1-2 T. coarsely chopped cilantro

sour cream for garnish

Enchilada sauce:

1 C. finely diced onion

(about 1 small onion)

3 cloves minced garlic

2 T. canola oil

1 (28 oz.)can crushed tomatoes

2 tsp. cider vinegar

1 tsp. crushed red pepper

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

pinch of black pepper

Preheat oven 350 degrees F.

Prepare Enchilada Sauce:

Saute onion and garlic in oil until onions

are translucent but do not let garlic

burn. Add remaining ingredients;

simmer about 10 minutes.


Cover bottom of 13 x 9-inch baking

dish or 12-inch round baking dish

with 1 cup Enchil. sauce.

Add about half of tortillas, overlapping

slightly to completely cover pan.

Combine cheeses in medium bowl.

Remove about 1 1/2 cups of mixed cheeses;

sprinkle over tortillas. Add about half

sliced green onions, half of 2 fresh

diced tomatoes, and half of olives.

Top with layer of remaining tortillas and

remaining sauce.Bake casserole, covered,

25 minutes. Remove from oven; immediately

add remaining cheese & vegetables. Bake

uncovered, another 10 to 15 minutes.

Meanwhile, make guacamole: Mash

avocado until smooth. Add lime juice,

jalapeno, garlic, salt, pepper, remaining

1/4 cup diced tomato and cilantro.

Remove casserole from oven; let set

about 10 minutes. Serve garnished with

sour cream and guacamole. Makes

8-10 servings.

(recipe: Joan-1_Comfort_Food



Chocolate Peanut Grahams


4 whole cinnamon graham

crackers, broken into


1/4 C. creamy peanut butter

1 C. semisweet chocolate or

milk chocolate chips*

3 tsp. shortening

2 t. chopped peanuts or

colored sprinkles

Spread half of cracker

quarters with peanut

butter; top with remaining

crackers. In a microwave-safe

bowl, melt chocolate chips

and shortening; stir until

smooth. Dip cracker sand-

wiches into chocolate;

place on waxed paper lined

pan. Sprinkle tops with

chopped nuts or sprinkles

while chocolate is still

wet.Refrigerate until

chocolate sets. Makes

8 ‘cookies’

*Can also substitute white

almond bark instead of

chocolate;sprinkle tops

with light dusting of

ground cinnamon

(recipe: Lisa B/DDJ




Well, that’s the ‘baby sweater’ – I think sometimes I set goals for myself

that are higher than what I should – the sweater is ‘done’ but not

as ‘cute’ as I’d hoped; oh well . . .

Hope you’re having a great day, it’s still very

chilly here (husband just gave me the report

that it’s supposed to go down to around 27

tonight with frost warnings – oh, great . . .



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!



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!

Happy Tuesday!


Normally Tuesday isn’t exactly the day people say “Wow-it’s Tuesday!” (they reserve that for Wednesday – Hump Day, or Friday – TGI Friday) but I just felt like it’s a nice day outside (79 degrees & sunny), the house is relatively quiet for a change (the boys are gone for awhile but returning later), I don’t have anything pressing on my schedule until 3 p.m., so Happy Tuesday!  At 3 p.m. have to take middle son to doctors for a visit: he either has Mono or Strep Throat, or both (yipee), but he’s had both of them in years past so I’m not worrying. Why do I have to go along? (1) he can’t find the insurance card I gave him (2) he’s considered a ‘new’ patient at our doctors so Mom’s tagging along – hey, it gives me a chance to knit more premie hats.  Tonight is Knit/Crochet night and that’s always fun. I just finished another afghan which brings the total to 297 – THREE more and I’m at my goal of 300!!! Not a goal that’s hard to get to, in my book. Anyway, just looking over the recipes from the past few days and thought I’d share; there’s some really yummy-sounding ones that are also NO COOKING! No hot kitchen to worry about – check these out!


Wild West Sandwich Wrap

3/4 C. frozen corn, thawed
1/4 C.  chopped red onions
3 T. KRAFT Sandwich shop Chipotle-flavored
Reduced Fat Mayonnaise
4   whole wheat tortillas (8 inch)
4 lettuce leaves
4   KRAFT Singles, cut in half
16 slices Oscar Mayer Deli Fresh Honey Ham
1/2 cup  chopped tomatoes

Combine first 3 ingredients; top tortillas
with lettuce, singles cheese, ham, corn
mixture and tomatoes. Fold up bottom
edge of each tortilla, then roll up
starting at 1 side. Makes 4 wraps.
(recipe: Kraft Foods)


Philadelphia/Oreo No-Bake Cheesecake

1 pkg. (16.6 oz.) Oreo cookies, divided
1/4 cup  butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese,
3/4 cup  sugar
1 tsp. vanilla
1 tub  (8 oz.) Cool Whip, thawed

Chop 15 cookies coarsely. Finely crush remaining
cookies; mix with butter. Press onto bottom of
9 X 13 pan; refrigerate while preparing filling.
Beat cream cheese, sugar & vanilla in large bowl
with mixer until well blended. Gently stir in
Cool Whip & chopped cookies. Spread onto
crust. Refrigerate 4 hours or until firm.
(recipe: Kraft Foods)

Simple Asian Slaw

4 C. coleslaw blend (cabbage slaw mix)
1 can  (11 oz.) mandarin oranges, drained
2 green onions, thinly sliced
1/4 C. Kraft Asian Toasted Sesame Dressing
Combine coleslaw, oranges & onions; add
dressing; toss to coat.
Makes 4 (1 C. ) servings
(recipe: Kraft Foods)
Crockpot Sour Cream Bacon

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of
mushroom soup
1 C. sour cream
1/2 C. flour

You can prepare this one of two ways.

Place bacon in a large skillet and cook
over medium-low heat until
some of the fat is rendered.Be sure that
bacon is still pliable and not crisp; drain on
paper towels.If you use this method, reduce
the flour to 1/4 cup.
(Or don’t cook the bacon and proceed

with the recipe.)
Wrap one slice of bacon around each boneless
chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups,
sour cream, and flour and mix with wire whisk
to blend; pour over chicken.Cover crockpot and
cook on low for 6-8 hours until chicken and bacon
are thoroughly cooked.You may want to remove
chicken and beat sauce with a wire whisk
so it is very well blended.Pour sauce over chicken.
Serves 8
(recipe:Linda Larsen, Your About.com Guide to
Busy Cooks)
Creamy Italian Chicken

4 boneless chicken breasts
1 10 3/4-oz. can cream of chicken soup
1 packet of Italian seasoning mix
1 8-oz. pkg. cream cheese

Put chicken in crock-pot. Pour can of cream of

chicken soup and the pack of seasoning mix
over the chicken, and let cook all day on
low 30 minutes before eating, stir in pack of
cream cheese. Serve over noodles or mashed
(recipe: Sandy – Marys Recipe Exchange)
Veggie Appetizer Pizza
1 1/4 C. finely chopped fresh vegetables
1/4 tsp. salt
1/8 tsp. white pepper
1/4 C. chopped Kalamata olives 
1/2 to 1 tsp. lemon peel, to taste (1 lemon) 
4 oz. container spreadable garlic and herb cheese
5 (6") whole wheat flatbreads
1 C. shredded Cheddar cheese
1/2 C. shredded Havarti cheese

Vegetables: you can use any combination of 
broccoli, carrots, red onion, yellow summer 
squash, cauliflower, mushrooms, and bell 
peppers. Chop finely and toss vegetables 
with salt, pepper, olives and lemon 
peel. Spread the garlic and herb cheese over 
each flatbread and top with vegetable 
mixture. Sprinkle each with cheddar and 
havarti cheeses. Cut each into 6 wedges 
to serve. Yield - 15 servings
(recipe: mmeadows - RDJ-GNR 7/29/11)
S'More Please, Mum

4 slices pound cake
1 banana, cut lengthwise into 4 pieces
1 C. chocolate chips
1 C. miniature marshmallows
1 C. peanut butter

Spread each slice of pound cake with
1/4 of the peanut butter. Place on micro-
waveable dish. Top each with 1/4 of remain-
ing ingredients. Microwave until chips and 
marshmallows soften. Can also be served
with a small scoop of ice cream.

(recipe:KS tabby-1_Comfort_Foods)

 Frozen Creme Brulee

2 C. vanilla ice cream, slightly softened 
2/3 cup  granulated sugar 
1/4 cup  evaporated milk 
Fresh berries or mint sprigs for garnish, 
   if desired 

Spread 1/2 cup ice cream into 4 oval creme 
brulee ramekins. Freeze until firm. Meanwhile, 
combine sugar and 1/3 cup water in saucepan, 
and bring to aboil over medium-high heat, 
stirring to make sure sugar dissolves. Using 
pastry brush dipped in water, wipe down inner 
sides of saucepan to dissolve any sugar crystals 
that cling. Cook mixture about 10 minutes, 
minutes more, or until caramel is medium-brown. 
Remove from heat, and stir in 2 tablespoons water. 
Let cool 3 minutes, stirring occasionally. 
Stir in evaporated milk. Cool completely.  
Spread thin layer of cooled caramel over ice 
cream in ramekins. Return to freezer until ready 
to serve. Garnish with fresh berries or mint 
sprig, if desired. Makes 4 servings
Slowcooker Honey-Garlic Chicken

1 1/2 lb.boneless skinless chicken thighs
3 garlic cloves, chopped
1 teaspoon  dried basil
1/2 cup  soy sauce
1/2 C. ketchup
1/3 C. honey

Using a 4 quart slow cooker, place
chicken into cooker. In a small bowl, 
combine rest of ingredients, then pour 
evenly over chicken.Cover and cook on low 
for 6 to 8 hours, or on high for 3 to 4 hours.
Serve over basmati rice with your favorite 
steamed rice.
Serves 4
(recipe: Cupa Babi-Slowcooker Digest)
Angel Salad

8 oz. pkg. cream cheese, softened
1/2 C. sugar
16 oz. can chunky fruit cocktail, drained
15 oz. can pineapple chunks, drained
8 oz. carton Cool Whip

With mixer, beat cream cheese & sugar
until creamy. Fold in fruit gently. Fold
in Cool Whip, pour into a bowl and

(recipe:  KS tabby-1_Comfort_Foods)
Crockpot Potato Slices with Cheese
These thin potato slices will have a 
crisp skin around the edges.Use this 
dish as a base for complete dinners 
by adding vegetables andmeat or poultry.

2 lb potatoes, peeled, thinly sliced
2 cups cheese, shredded
1 cup chicken or beef stock

In buttered crockpot, alternate layers 
of potatoes with cheese, lightly seasoning
potatoes with salt, pepper and nutmeg as you go.
Finish with cheese, dot with butter, and gently 
pour stock over all.Cover and cook 3 hours on
High.Remove cover and cook 15 minutes more.
Serves 8.
(recipe: Richard-Slowcooker Digest)
Except for the one recipe which required
boiling, the rest are SUMMER recipes - hope
you like them! (I couldn't resist perusing
the KRAFT FOODS site - they had a lot of
great looking recipes.

Hot/Cold . . . Hot/Cold . . . Afghans

For most of us, the weather lately has been an inferno – roasting hot temperatures in the 90-100 range and that’s no different here in Michigan. Now – in my house, however, things are a bit different. There are, currently, four people living here, all males except me. Let me put it this way: they LOVE the cold! Yes, we have air conditioning and it feels great in this heat – however – FREEZING is not my idea of a great idea! I go around, in my house, in long jeans and sometimes a sweater, just to ‘not rock the boat’. My computer desk is right in front of a cold air duct, so working here requires nice winter slippers, long pants, 2 (yes, TWO) heavy towels over the opening to the desk (to block the cold air) and sometimes even a heavy bathrobe draped over my knees – just to keep me from turning into an icicle! (Please don’t get me wrong – I’m not one to try to complain, if I can avoid it). Today, I think I’ve found a way to bring an even keel to this perspective! I’ve been dragging out boxes & bags of knit/crocheted afghan squares to begin the assembly process. (so far have arranged – not sewn, just arranged, six afghans which equal 180 squares – YAY!). After said ‘process’, I began to notice I was slowly shedding garments in favor of lighter ones – working under our dining room light (which holds six 60 Watt bulbs) gets a bit WARM! By the last afghan assembly I found myself seeking the cooler air of my computer desk – a very new/different solution, for sure! I’m sitting here merrily typing to you while cooling my tootsies (and other parts). When I’m sufficiently cooled, I plan on dragging out the other 4-5 bags of squares and going through them, color by color. You see, I arrange each grouping of squares by color grouping: Reds/Oranges; Blues/Purples; Pinks; Greens/ White/Cream/Yellow and tans/browns.  Those other bags contain more solid square colors and since I’ve already cleared out 180 squares, MAYBE I can move some of those to the other boxes, thereby eliminating more crowding in the bedroom they’re stored in! (Maybe . . . sure hoping!).

Enough of the afghan-thing, you’re probably wondering WHERE’S THE RECIPES!? I sent out a big batch of crockpot recipes today to friends who like them so I thought I’d include some here. These are almost all gleaned from a great site on Yahoo Groups.com – Slowcooker Digest (just in case you might want to sign up for their emails – it’s free!). Here ya go:


Slow Cooker Simple Pepper Steak

1 pound beef round
14 1/2 ounces canned Italian stewed tomatoes — (1 can)
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
16 oz frozen stir-fry peppers, thawed, to add at
    the end of cooking time
To serve: — cooked brown rice or quinoaUse a 4-qt slow cooker.

Put meat into the bottom of slow cooker. Add  tomatoes,

tomato paste, Worcestershire sauce, salt and pepper.
Stir with a wooden spoon to combine.Cover and cook on
low for 6 hours, or on high for 3 to 4 hours. Add  thawed
peppers and stir well. Cover and cook on high for
20 to 30 minutes, or until the peppers are heated through.
Serve over a big plate of brown rice or quinoa.
Serves 4
Crockpot Potatoes, Peppers, and Tomatoes
This is a wonderful combination and a good
accompaniment to grilled chicken,fish, or beef
It also makes a good meatless main dish when topped with
crumbled feta cheese.

3 pounds red potatoes, scrubbed and cut into

1/4-inch-thick slices or 1-inch cubes
1 teaspoon garlic pepper
3 tablespoons dried basil 1 onion, sliced
3 large tomatoes (about 11/4 pounds), thinly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup red wine vinegar
2 tablespoons olive oil
2/3 cup coarsely chopped pitted kalamata olives
    or 1 (5 3/4-ounce) can pitted ripe olives, drained,coarsely chopped

Arrange 1/3  potatoes in  bottom of a 4-6 qt crockpot.
Season with 1/3 garlic pepper and 1/2 tablespoon
basil. Repeat in 2 more layers. Top with onion, tomatoes

and bell pepper strips. Mix together vinegar, olive oil,
and remaining 1 1/2 tablespoons basil. Pour evenly
over all. Cover and cook on HIGH 4 1/2 to 5 hours,
or until potatoes are fork-tender but still hold their
shape. Mix gently once or twice during cooking,
if possible. Before serving, drain off the excess
liquid, if desired. Stir in the olives. Serve hot or
refrigerate and serve cold.


Barbecued Turkey Chili (crockpot)

1 can kidney beans — (16 ounces) rinsed and drained
1 can hot chili beans — (15-1/2 ounces)
1 can turkey chili with beans — (15 ounces)
1 can diced tomatoes — (14-1/2 ounces) undrained
1/3 cup barbecue sauce

In a 3-qt. slow cooker, combine all of the ingredients. Cover and
cook on high for 4 hours or until heated through and flavors are
blended. Yield: 4-6 servings.

Peach Dessert (crockpot) 

2 cups frozen sliced peaches
1 Tbsp. cornstarch
1/2 tsp. vanilla
1/4 cup brown sugar
1/2 tsp. cinnamon
1 (9-oz.) box white cake mix
4 Tbsp. margarine, melted

Spray slow cooker with cooking spray. Layer all ingredients
in the slow cooker in the order given. Cover.
Cook on low for 6 hours or high for 3 hours.

Vegetable Medley Vava Voom(crockpot)
4 cups diced peeled potatoes

1 1/2 cup frozen whole kernel corn
OR 1 can (15 oz) whole kernel corn, drained
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 tsp salt
1/2 tsp sugar
1/2 tsp dill weed
1/8 tsp pepper

In a crockpot, combine all ingredients.
Cover and cook on low for 5-6 hours or until

vegetables are tender. Serves 8
Crockpot Hot Dog Casserole


2 cups red apples — peeled & sliced
1 can sweet potatoes — sliced 16 oz can
1 pkg wieners — sliced
1 1/4 cup brown sugar
1 lemon rind — grated
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix half of apples, potatoes & wieners in a

greased slow cooker. Combine brown sugar,
lemon rind, salt, cinnamon & nutmeg. Spread
half of sugar mixture over apple mixture. Repeat
layers. Slow-cook 5-9 hours.
Makes 4-6 servings.
Chocolate Covered Peanuts(crockpot) 

2 pounds almond bark
12 ounces chocolate chips
2 squares unsweetened chocolate
24 ounces dry roasted peanuts

Melt first three ingredients in crock pot on

low. Stir in peanuts. Drop by teaspoon onto
waxed paper. Store in tightly covered container.
 Lean Mean & Green Tortilla Soup-(crockpot) 

4 boneless skinless chicken thighs
6 C. chicken broth
16 oz frozen corn — (1 bag)
14 oz salsa verde — (1 jar) [go for mild, you

     can always add more heat at the table]
1 T. ground cumin
6 T. sour cream — to add before servingTo garnish: — crushed tortilla chips, avocado

slices, and cilantro

Use a 6-quart slow cooker.
Place the chicken into the bottom of your slow

cooker insert. Stir in chicken broth, corn, salsa
verde, and cumin. Cover and cook on low for 6 to 8
hours, or on high for about 4 hours.Shred the
chicken using two large forks before serving.
Ladle into bowls with a dollop of sour cream in
each bowl, and top with crushed tortilla chips,
avocado, and cilantro, if you’d like. Serves 6 to 8
Well, that’s ‘it’ for today, so far . . . I’m sufficiently
cooled off so it’s back to hauling bags/boxes of
afghan squares. Hope you have found a good
method to keep cool AND enjoy yourself in this
ps: Sorry for the kind of goofy arrangement on the recipes – it seems my server wants to put spaces where there shouldn’t be spaces, or cram ingredient lists into the recipe title! I tried, multiple times, to change it, but no go . . . sorry.