Baby Afghan

The following striped/ripple baby afghan is made with sport weight yarn and a size G crochet hook.

I used 9 ounces of White and 4 1/2 ounces each of mint green and aqua.

Special Stitches (st):
2 Position Decrease (2PD) - * YO, insert hook in next stitch (or around next post), YO and pull up a loop.  YO and draw through 2 loops on hook;  Repeat from * once, YO and draw through all three loops on hook.  Counts as one stitch.

3 Position Decrease (3PD) - * YO, insert hook in next stitch (or around next post), YO and pull up a loop.  YO and draw through 2 loops on hook;  Repeat from * twice, YO and draw through all four loops on hook.  Counts as one stitch.

 Popcorn (PC) - 3 Double crochet in stitch indicated.  Drop loop, insert hook in first DC of group, hook dropped loop and draw through to close the popcorn.

Chain 168.

Row 1:  YO and insert in third chain from the hook, YO and pull up a loop.  YO and draw through 2 loops on hook, YO, insert hook in next chain.   YO and pull up a loop, YO and draw through 2 loops on hook.  YO and draw through all 3 loops on hook.  Double Crochet (DC) in the next 9 chains.  2 DC in next chain, 3 DC in next chain, 2 DC in next chain, DC in next 9 chains.  * Work 2PD, work 3PD, work 2PD, DC in next 9 chains, 2 DC in next chain, 3 DC in next chain, 2 DC in next chain, DC in next 9 chains;  Repeat from * across to the last three chains, work 3PD.

Row 2:  Chain 2, turn.  Skip first st, work 2PD, DC in next 9 st, 2 DC in next st, 3 DC in next st, 2 DC in next st DC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, DC in next 9 st, 2 DC in next st, 3 DC in next st, 2 DC in next st DC in next 9 DC. Repeat from * across to last 3 st, work 3PD.

Row 3:  Repeat row 2, changing to aqua at the end of the row.

Row 4 - worked as Front Post DC (FPDC) for entire row:  Chain 2, turn.   Skip first st, work 2PD (insert hook front to back around stitch), FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st FPDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st DC in next 9 FPDC. Repeat from * across to last 3 st, work 3PD.

Row 5: Chain 1, turn, sc in first st.  * Work Popcorn (PC) in next stitch, sc in next three stitches, repeat from * to last 2stitches.  Work PC then SC in last stitch.

Row 6:  Chain 2, turn.  Skip first st, work 2PD, Half Double Crochet (HDC) in next 9 st, 2 HDC in next st, 3 DC in next st, 2 HDC in next st HDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, DC in next 9 st, 2 HDC in next st, 3 HDC in next st, 2 HDC in next st HDC in next 9 HDC. Repeat from * across to last 3 st, work 3PD.  Change to White at the end of the row.

Row 7 - worked as Front Post DC (FPDC) for entire row:  Chain 2, turn.   Skip first st, work 2PD (insert hook front to back around stitch), FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st FPDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st DC in next 9 FPDC. Repeat from * across to last 3 st, work 3PD.

Rows 8 and 9:  Repeat row 2, changing to mint at the end of row 9.

Row 10 - worked as Front Post DC (FPDC) for entire row:  Chain 2, turn.   Skip first st, work 2PD (insert hook front to back around stitch), FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st FPDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st DC in next 9 FPDC. Repeat from * across to last 3 st, work 3PD.

Row 11: Chain 1, turn, sc in first st.  * Work Popcorn (PC) in next stitch, sc in next three stitches, repeat from * to last 2stitches.  Work PC then SC in last stitch.

Row 12:  Chain 2, turn.  Skip first st, work 2PD, Half Double Crochet (HDC) in next 9 st, 2 HDC in next st, 3 DC in next st, 2 HDC in next st HDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, DC in next 9 st, 2 HDC in next st, 3 HDC in next st, 2 HDC in next st HDC in next 9 HDC. Repeat from * across to last 3 st, work 3PD.  Change to White at the end of the row.

Row 13 - worked as Front Post DC (FPDC) for entire row:  Chain 2, turn.   Skip first st, work 2PD (insert hook front to back around stitch), FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st FPDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st DC in next 9 FPDC. Repeat from * across to last 3 st, work 3PD.

Rows 14 and 15:  Repeat row 2, changing to aqua at the end of row 9.

Row 16 - worked as Front Post DC (FPDC) for entire row:  Chain 2, turn.   Skip first st, work 2PD (insert hook front to back around stitch), FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st FPDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, FPDC in next 9 st, 2 FPDC in next st, 3 FPDC in next st, 2 FPDC in next st DC in next 9 FPDC. Repeat from * across to last 3 st, work 3PD.

Row 17: Chain 1, turn, sc in first st.  * Work Popcorn (PC) in next stitch, sc in next three stitches, repeat from * to last 2stitches.  Work PC then SC in last stitch.

Row 18:   Chain 2, turn.  Skip first st, work 2PD, Half Double Crochet (HDC) in next 9 st, 2 HDC in next st, 3 DC in next st, 2 HDC in next st HDC in next 9 DC.  * Work 2PD, work 3PD, work 2PD, DC in next 9 st, 2 HDC in next st, 3 HDC in next st, 2 HDC in next st HDC in next 9 HDC. Repeat from * across to last 3 st, work 3PD.  Change to White at the end of the row.

Repeat 7 through 18 until afghan measures approximately 3 inches, ending with white.

Turn and SC in each stitch across, finish off.

Amish Corn and Sausage Chowder

This quick, easy soup makes a nice meal with hot bread.  Corn, Potatoes, Peppers...all combined to simmer together.  Makes 6 servings.

  9 Ounce Hot Sausage                                                               1 Tsp Garlic

  3/4 Cup Potato                                                                         1/2 Cup Yellow Bell Peppers

  2 Cup 1% Milk                                                                        15 Ounce Creamed Corn

  1 Cup corn                                                                               1 Tsp Thyme

Cook sausage in heavy large saucepan over medium heat until browned.  Remove with a slotted spoon to a bowl filled with paper towels.

Remove most of the grease from the pan. Add garlic and cook until fragrant, stirring occasionally.  Add potato and bell pepper and saute 1 minute.  Add 2 cups of milk and bring to a boil.  Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

 

Add creamed corn, corn kernels, thyme and sausage.  Simmer until heated through.  Season to taste with salt and pepper.

Per Serving: 269 Cal (43% from Fat, 19% from Protein, 37% from Carb); 13 g Protein; 13 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 26 g Carb; 2 g Fiber; 7 g Sugar; 112 mg Calcium; 2 mg Iron; 359 mg Sodium

Family Friday Returns - Gingerbread

This recipe is one that was shared by my Mother In Law.  Her mother always made this for Sunday dinner because it was a favorite of her husband.  Per the recipe card, this recipe is over 100 years old.  My Hubby, who doesn't like ginger cookies, was pleasantly surprised that he liked it.  So was I - until I realized that this recipe does not actually contain Ginger.  Serve alone or with whipped cream.  Makes 16 servings.

  1/2 Cup Butter                                                   1 Tsp Cinnamon

  1/2 Cup Granulated Sugar                                   1/2 Tsp Salt

  1 Large Egg, Beaten                                          1 Cup Molasses

  2 1/2 Cups Flour, Sifted                                      1 Cup Hot Water

  1 1/2 Tsp Soda                                                                        

Heat oven to 350 degrees.  Grease a 9x9x2 inch pan.

Cream together shortening and sugar.  Add beaten egg.  In another bowl, measure and sift dry ingredients.  In a measuring cup, combined hot water and flour.  Add dry ingredients and water mixture alternately, a little at a time, to the shortening mixture.  Beat well after each addition.  Bake for 45 minutes.

Per Serving: 220 Cal (26% from Fat, 4% from Protein, 70% from Carb); 2 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 39 g Carb; 0 g Fiber; 18 g Sugar; 52 mg Calcium; 3 mg Iron; 247 mg Sodium

Deconstructed Pumpkin Ravioli for Two

I could never get Hubby to try pumpkin ravioli, and I will admit that I sneaked this in on him.  Happily, he liked it. 

  3/4 Cup Penne, Uncooked                                        3 Tsp Dried Sage

  6 Ounce Bulk Sausage                                             1/8 Tsp Salt

  1 Tsp Garlic, minced                                                 1/8 Tsp Pepper

  1/3 Cup White Wine                                                 3 Tbl Low Fat Half And Half

  1 Bay Leaf                                                              2 Tbl Parmesan             

  3/4 Cup Chicken Stock                                                            

  1/3 Cup Pumpkin Puree                                                          

Cook pasta according to package directions, drain.

While pasta cooks, brown sausage in a large skillet until no longer pink.  Remove with a slotted spoon and drain on paper towels.  Pour grease from skillet but do not wipe out.  Add garlic to pan and sauté until fragrant.  Add wine and bay leaf and reduce by half.  Stir in the broth, pumpkin, sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through.   Remove bay leaf.  Gently toss in pasta.  Divide between two plates and sprinkle with cheese.

Per Serving: 539 Cal (54% from Fat, 18% from Protein, 28% from Carb); 23 g Protein; 31 g Tot Fat; 12 g Sat Fat; 13 g Mono Fat; 36 g Carb; 5 g Fiber; 1 g Sugar; 135 mg Calcium; 2 mg Iron; 1386 mg Sodium

Spinach Filled Turkey Meat Loaf

Make sure that the frozen spinach is well drained.  The fennel seed adds a nice flavor to the turkey, leaving it out is not recommended as it would be a bit bland.

  1 1/2 Lb ground turkey                                                            1/2 Tsp Basil

  1/2 Cup Panko                                                                         1/2 Tsp fennel seed

  2 Large Eggs, Beaten                                                               10 Oz Frozen Chopped Spinach

  2 Tbl grated Parmesan cheese                                                  3/4 Cup shredded low-fat

  1/2 Tbl Oregano                                                                       -mozzarella cheese

Heat the oven to 350F.  Spray an 8-inch loaf pan with the cooking spray.

Thoroughly mix the turkey, bread crumbs, eggs, Parmesan cheese, oregano, basil and fennel seed in a large bowl.  Press half the turkey mixture into the pan.  Press a 1-inch indentation down the center of the turkey mixture.

Thaw and thoroughly drain the spinach.  Mix with the mozzarella cheese in a medium bowl.  Spoon the spinach mixture into the indentation, mounding in the center.  Press the remaining turkey mixture over the filling, pressing the edges to seal.  Bake for 60 minutes.  Bake for 15 minutes or until the meat loaf is cooked through.  Let stand for 10 minutes before slicing.

Joyful Almonds

I made this recipe for New Years.  Coconut, almonds and chocolate....YUM.  Make them egg shaped for easter.

  1 Cup Almond Extract, Toasted                                               5 Ounce Shredded Coconut

  3/4 Cup Sweetened Condensed Milk                                       2 Ounce Coconut Powder

  1 1/2 Tsp Almond Extract                                                        Chocolate Candy Coating Wafers

Chop the nuts and, in a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and refrigerate for at least 1 hour.

After the balls have set up, melt the chocolate wafers.  Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

Fluffer Nutter Brownies

If you are planning these brownies, put the marshmallows out to air dry at least 24 hours in advance.  If you do, they will toast nicely and retain their shape.  If not, they will puff up while cooking.  They are very tasty either way, it is more of a personal preference.  I like 'stale' peeps, too.

  1/2 Cup Butter                                                                         1 1/2 Cup Granulated Sugar

  3 Ounce Unsweetened Chocolate                                            1 1/2 Tsp Vanilla

  1 Cup Flour                                                                             ----Topping----

  3/4 Tsp Baking Powder                                                            3/4 Cup Peanut Butter Chips

  1/2 Tsp Salt                                                                              3/4 Cup Miniature Marshmallows

  3 Large Eggs                                                                           

Heat oven to 350 degrees.  Grease a 9 inch square baking pan and set aside.

In a small pan, place butter and chocolate.  Heat over low heat until melted, stirring frequently to combine.  Turn off and allow to cool.

Combine flour, baking powder and salt in a small bowl.  In a large bowl, beat eggs until light and then add sugar 1/4 cup at a time, beating until mixture is thick.  Add vanilla and chocolate mixture and beat until well mixed.  Turn mixer to low, add flour mixture and mix until just combined.  Put into pan and bake for about 30 minutes - brownies should just be pulling from the side of the pan.  Remove from oven, top with peanut butter chips and marshmallows, return to oven for 10 to 15 minutes.  Brownies will be done and marshmallows will be lightly toasted.

Lunchskins

I try and be green when packing lunches, but using plastic containers for sandwiches doesn't always work (half sandwiches come apart when they shift, rolls can be too thick).  Then Good Morning America offered a Thursday Deals and Steals segment that included Lunch Skins Reusable Sandwich Bags, so I ordered some.  They are wonderful.  I received three sets of sandwich and snack bags.  They are made of a food grade washable fabric with fun prints and hold food nicely.  Half sandwich - no problem.  Put the sandwich in, velcro the bag shut and fold it over to prevent shifting.  Jelly in that sandwich gets on the bag?  See, no more grape jelly:

Wash and reuse. 

With lots of fun prints and a larger size available for subs, they fit the bill  nicely.

Learn more more and place orders on the Lunch Skins website.  There you will find specials, such as this one for March:

Now through March 31st...

Purchase a LunchSkins Lunch Kit below and save over %25 or create your own Lunch Kit for the same price.

 

Create your own Lunch Kit:

Add 4 lunchskins reusable bags including 1 sub and 1 snack to your cart and receive 1 FREE ice mat and 1 FREE snack bag ($7.85 off total).

Waterfront Bar and Grill - Marysville

Hubby and I like to try different local restaurants and we recently found the Waterfront Bar and Grill in Marysville.  It has excellent views of the Susquehanna River and we definitely want to go back when it is nice enough to sit on the deck.  The server was very attentive and the prices were more than reasonable.  For starters, we tried the Genera Tso's wings - not a flavor we had encountered on chicken wings before.  The wings were extra crispy and the sauce wonderfully sticky.  I like to order things that I wouldn't cook myself, so the Seafood Fra Diablo fit the bill.  The server said that it had a kick and was one of her favorite dishes, and I agree with her.  Loaded with mussels, clams, shrimp, scallops and a fish fillet it definitely fit the seafood description.  The fettuccini was wonderfully al dente and the sauce definitely had a kick.  Hubby enjoyed his spaghetti and meatballs.  If you find yourself in central Pennsylvania, make a trip slightly out of the way and visit the Waterfront Bar and Grill - try it, you'll like it.

Learn -and see - more at their website.

Sauerkraut Soup

A great German soup.  Use corned beef instead of sausage to make it like a Reuben.

  1 Lb Hot Sausage                                                                     1/2 Tsp pepper

  1 Tbl Leek, Minced                                                                 3 Cup 1% Milk

  1/4 Cup Cake Flour                                                                 1 Cup Low Fat Half And Half

  1/2 Tsp dried thyme                                                                 8 Ounce Sauerkraut

  1/2 Tsp Fennel                                                                         1 1/2 Tbl lemon juice

Cook and drain the sausage.  Chop coarsely.

Wipe most of the oil out of the pan, saute the leek in the remaining pan.  Add the flour, thyme, fennel and pepper and stir until it bubbles.  Add the milk all at once, then the half and half.  Bring to a simmer.  Add the sauerkraut - DO NOT DRAIN.  Bring to a boil until it begins to thicken.  Add the lemon juice and sausage, keep on low heat until sausage is reheated.

Bean and Spinach Enchiladas

This vegetarian option for enchiladas can be made with your choice of salsa.  Hubby likes hot salsa, so I used hot, and it had quite an after burn after baking.

  15.5 Ounce Black Beans                                                           8 Ounces Sharp Cheddar Cheese

  10 Ounce Frozen Spinach                                                          32 Ounce Salsa

  1 Cup Frozen Corn                                                                    8 Corn Tortillas, 6 Inch

  1 Tsp Ground Cumin                                                                 

Heat oven to 350 degrees.  Rinse and drain black beans, put into a medium bowl and lightly mash.  Thaw and drain the spinach well, add to the beans.  Add the corn, cumin and half the cheese, mix well.

Spread half the salsa in the bottom of a 13 x 9 cake pan.  Divide the bean mixture among the 8 tortillas.   

 

Roll and put seam side down in the pan.  

 Top with remaining salsa then remaining cheese.   

Cover with foil and bake about 45 minutes until heated through.

Baked Pierogi with Chicken and Vegetables

This is a great one dish meal that has minimum prep time.  Make sure the frozen spinach is well drained - I put it in a tea towel and squeeze over the sink.

  1 Lb Chicken Breast, Boneless,                                               12 Ounce Frozen Mixed Vegetables,

  -Skinless                                                                                  -Thawed

  18 Ounce Chicken Gravy                                                        10 Ounce Frozen Spinach, Thawed

  16 Ounce Potato Spinach Pierogi,                                            1/2 Tsp salt

  -Thawed                                                                                 1/2 Tsp black pepper

Preheat oven to 350 degrees F.

Cut chicken into bite sized pieces and put into a large bowl, stir in all other ingredients.  Pour into a 9- x 13-inch baking dish.

Cover with aluminum foil and bake 60 minutes.

Coconut Pound Cake

Adding plain coconut to the top of this cake before it bakes allows it to toast during cooking.  Turn pan upside down to remove cake, but turn the cake back over so the toasted coconut is on the top of the cake.

  3 1/2 Cups All Purpose Flour                                                   2 Cups Sugar

  1/2 Cup Coconut Powder                                                         3/4 Cups Light Brown Sugar

  1 Tsp Baking Powder                                                               8 Large Eggs

  1/4 Tsp Salt                                                                              2 Tsp Coconut Extract

  1 1/2 Cups Unsalted Butter                                                      1 Tsp Vanilla Extract

  8 Ounce Low Fat Cream Cheese                                              3/4 Cup Shredded Coconut

Heat oven to 350 degrees.  Spray a 10 inch tube pan with cooking spray.

Whisk together flour, coconut powder, baking powder and salt.  Set aside.

Beat together butter and cream cheese until combine.  Add sugars and continue to beat until light and fluffy.  Beat in eggs, two at a time until well combined.  Add almonds and vanilla extract until well blended.  Slowly add flour mixture until just incorporated.  Spoon batter into pan and sprinkle with coconut.

Bake about 1 hour until wooden skewer inserted into the cake comes out clean.  Cool completely and store at room temperature.

Lime Crusted Fish

I used this crust on Salmon, but it would go well with Tuna as well.

  1 1/2 Tbl Salt                                                                           1 Tbl Olive Oil

  1 1/2 Tbl Black Peppercorns                                                    1 Tbl Lime Juice

  1 Tbl Grains Of Paradise                                                         Salmon

  1 Tbl Lime Zest                                                                      

Mix salt, peppercorns and grains of paradise and grind.  Mix with lime zest in a bowl large enough to hold your fish fillets.

In a small bowl, combine oil and lime juice.

Heat a heavy skillet over medium heat and coat with additional olive oil.

Cut fish into portions.    Brush belly with Oil and Lime Juice mixture and dip into salt mixture so there is a crust on the fish.  Place crust side down in the pan and cook about 4 minutes.  Brush skin side with olive oil mixture and turn gently, being careful not to knock off crust.  Cook until done.

Spicy Black Bean Cole Slaw

Spring is here, time to think about picnics and what goes better with a picnic than Cole slaw?  Also goes will with a spiced rubbed tilapia in a fish taco or with a lime and spice crusted salmon.

  4 Cups Shredded Cabbage                                                       -Drained

  1/2 Cup Coleslaw Dressing                                                      1/4 Cup Fresh Cilantro, Chopped

  15 Ounce Black Beans, Rinsed And                                        1 Tbl Red Hot

Mix all ingredients and refrigerate for at least an hour.

Pumpkin Spice Bread

This makes a nice breakfast or mid afternoon snack.  Warmed in the microwave, toaster or buttered and grilled, it is a nice high fiber, nut filled, filling option.

  3 1/2 Cup Light Brown Sugar, Packed                                     1 Tsp Baking Soda

  1/2 Cup Salted Butter, softened                                               1 Tsp Ground Cinnamon

  2 Cups Pumpkin Puree                                                            1/2 Tsp Ground Ginger

  4 Large Eggs                                                                            1/2 Tsp Ground Nutmeg

  3 1/2 Cup All Purpose Flour                                                    1 Cup Walnuts, Chopped

  1 1/2 Tsp Baking Powder                                                        

Preheat oven to 350 degrees F. Coat two 9x5 bread pans with cooking spray.

In a large bowl, beat brown sugar and butter 3 to 4 minutes, or until well blended. Add pumpkin and eggs and beat 2 minutes, or until well mixed.  Add flour, baking powder, baking soda, cinnamon, and ginger. Beat 1 to 2 minutes, or until well blended. Stir in pecans then spoon evenly into pans.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean.