With Heavy Heart

The past few days have been sad and painful; Saturday I attended a Memorial Service for a friend who had been active in another special needs group; she had been paralyzed for most of her adult life but didn’t let that stop her. She & her husband were very active in various churches with children – great couple. She recently got cancer and was slowly growing weaker over the past few months. She will be greatly missed; there were over 80 people (by my estimation) at the service.

Last night I got a message that a very close friend’s husband was dying; he’d been ill for years – diabetes and then kidney failure/dialysis. He went, last Tuesday, to kidney dialysis and she was called to take him to the hospital, his dialysis port was clogged. They did the surgery to clear it; then back to dialysis. Port clogged again – back to hospital where they kept him. A third clot developed which broke into smaller pieces, some of those went to his lung. I received word today that he passed away at 2:20 a.m. I have known his wife for 45 years; I remember going through her first husband’s cancer and eventual death, with her. I also remember the almost giddy excitement when she told me she was going on a DATE with her (soon to be) second husband. Yesterday was their 40th wedding anniversary – rejoicing in their time together, saying goodbye to him after 40 years – how sad. I was in their wedding – photo below (I’m on the end/left in the big pink picture hat (bride’s choice – she also made the dresses!)


She’s a strong woman and has gone through a lot over the years, from raising her children alone (until meeting second husband) to caring for his health (and hers). She lives in a geodesic dome (looks like an upside down bowl) about 1 1/2 hours from me; I remember them planning on building a dome, then found the one they live in while out on a drive. She mentioned to me last night that she will be counting heavily on her (adult) children to help her get the house in order, to sell it; she will probably be moving back near me, perhaps living with her daughter. So much to do – so heavy a load to bear; yes, she’s been through it all before, but then we were all much younger. I love her dearly – we’ve been close for so long (I went on ‘all nights’ at the phone company simply because I loved her sense of humor and strength and wanted to get to know her better – here it is 45+ years later – amazing).

Cherish the people around you that you love – LET THEM KNOW you love them. Be the friend they need when they need to talk, dump, cry, or just spend time with. Whether a long time, or short – we need to CARE and LOVE those in our lives who mean so much to us.

Life is short – make every minute count. When it’s your time to go let others say of you: “They really CARED and I/we knew it.” When last I spoke to my friend last night, she handed the phone to another friend and I could hear her say: “She’s crying” – I didn’t want her to know that (and thought I disguised it well – guess not). I grieve for her husband, but more I grieve for my friend who has a long, difficult road to pass through. Better to let them know you love them than wish, later, you had.


Published in: on July 21, 2014 at 9:35 am  Comments (2)  

Home Again (Yawn), Home Again – Jiggety-Jig!

Let’s see – where do I start? Last night the road crews were out in force again but THIS TIME I happened to look out the front window (around 2 a.m.) to see that they were about to render our driveway AND our connecting neighbor’s INACCESSIBLE!Big HUGE front loader scooping up (estimated by me) about 7 foot X 4 foot slabs of cement and dumping them into a really BIG dump truck. Right when I looked out they had TWO MORE to go and our driveway would NOT be able to be used, AND our neighbor’s, too. I got husband to quick go out and talk to the workers. They said they were assured that ALL homes on our street had been informed of this work (NOT OURS!) and it was a “Good to go!” Yeah, right – I’m going to OK you completely blocking us in/out? NOT! They agreed to leave our neighbor’s open, and went on their way. Right after that we get a phone call from youngest: His tire is flat, can we drive the air pump to him? (this is around 2: 30 a.m.) – husband goes to do that; I attempt to go to sleep. About 45 minutes later husband calls to tell me that the tire has a finger-sized hole and he’s coming home to pick up the extra truck tire and rim (did he REALLY need to call me?) Let’s just say – all in all, I got MAYBE 2 hours sleep ALL NIGHT! Today, 1 p.m. was a funeral for a friend who used to work with another special needs group. What would usually take me 15-20 minutes took 45 – I was 4 minutes from being late – sigh. Get there, all settled in and then learn that the newspaper was wrong: they were allowing an HOUR for visitation BEFORE the actual funeral! GREAT! It was a nice service, left there & stopped at the library, then on my way home – via a side street, one wrong turn (I know – how do you WRONG TURN going to your house?) Let’s just say I couldn’t exactly figure out how to turn onto the tiny little access of barrels they’d made for the 2 lane highway, so I drove on/did a turn around in a church parking lot and came the other way home. I’M HOME NOW – YAY!!! What a mess! Belowis a photo of last night’s ‘fun’ – hopefully you can see the size of the CRATERS were the slabs of cement were. (By 6 a.m. they were out there filling each one with new cement – the workers told my husband we would be able to drive on it by MONDAY! Sigh).


Big, dark squares are the missing cement (one left/one far right. The open space between them is where our driveway is (shot this through front window)


Gas prices are still staying on the low end: $3.54/9 – YAY!

Weather-wise, it’s overcast, 70 degrees F.
and looks like it’s about to rain.


Zucchini Italiano Casserole

3-4 medium zucchini, unpeeled,
cut into 1/4″ slices
1 small onion, thinly sliced &
separated into rings
3 T. olive oil
2 cloves garlic, minced
1-2 tsp. Kosher salt
2 tsp. fresh basil (or less, if
2 T. parsley
dash fresh ground black pepper
2 ripe tomatoes, peeled/sliced
1 C. cracker crumbs
4 T. melted butter
1/2 C. freshly grated Parmesan
1/2 C. grated Mozzarella cheese
1/4 C. sliced scallions, green &
white parts
Mix all ingredients, except crackers,
butter, cheeses, scallions & tomatoes
in crockpot; stir thoroughly. Cover &
cook on Low 5-7 hours. Before
serving, pour mixture into an oven-
proof casserole dish. Place a layer of
sliced tomatoes on top. Mix melted
butter & cracker crumbs together;
spread on top of tomatoes. Sprinkle
both cheeses on top of crumbs & place
under broiler until cheese is melted &
topping is golden brown. Sprinkle
sliced scallions on top right before
serving. Serves 6-8

(recipe: wildernesswife.como)


Avocado/Tomato/Mozzarella Salad

1 box elbow pasta
2 C. plum tomatoes, diced
3 C. diced avocado
2 1/2 C. fresh mozzarella cheese, cubed
salt, to taste
black pepper, ground, to taste
1/2 C. fresh torn basil leaves
1/3 C. olive oil
Combine tomatoes, avocado, mozzarella,
basil & olive oil in large bowl; season with
salt & pepper. Let mixture marinate 20-30
minutes. Cook pasta 1 minute less than
recommended cooking time on box; drain
& place in large bowl with a small drizzle
of olive oil. Add vegetables to cooked &
cooled pasta; toss & serve. Serves 7

(recipe: Barilla. com)


Baked Pepperoni Pizza Spread

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) pkg. shredded mozzarella cheese
1/2 C. finely chopped pepperoni
1/4 C. finely chopped green pepper
butter crackers, for dipping
Preheat oven 350 degrees F.
Mix cream cheese & mozzarella until
well blended; stir in pepperoni &
peppers. Spread into a 9 inch pie plate.
Bake 25-30 minutes or until top is
puffed up and lightly browned. Serve
warm with crackers. Makes 2 C. spread
or 16 servings/2 T. spread & 5 crackers

Microwave Version:
Mix all ingredients as directs; spoon into
a microwaveable bowl. Microwave on
High 3 minutes or until heated through,
stirring after 2 minutes

(recipe: Kraft recipes)

Donut Muffins

1 1/3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp .cinnamon
1/3 C. oil
3/4 C. granulated sugar
1 egg
3/4 C. milk

For Coating:

melted butter or margarine
1/4 C. granulated sugar
1/4 tsp cinnamon
Preheat oven 350 degrees F.
Combine dry ingredients. Mix liquids;
beat till well mixed. Add liquids to dry
ingredients & mix till just blended. Put 
into muffin tin; bake 20-25 m min.
While muffins are hot dip into butter 
then roll in sugar & cinnamon or 
powdered sugar.

(recipe: Facebook)

Countryside Chicken Bake
 3 C. cooked rice
 1 C. sliced celery
 3/4 C. chopped onion
 2 T. butter or margarine, melted
 2 tsp. parsley flakes
 1/4 tsp. salt
 1/8 tsp. pepper
 3 chicken breasts, split
 1 can cream of mushroom soup
 2/3 C. salad dressing or mayonnaise
 1/4 C. milk
 1 (1 lb.) can small whole carrots,
 drained (can subst. frozen or fresh)
 Preheat oven 350 degrees F.
 Combine rice, celery, onion, margarine,
 parsley & seasonings; mix lightly. Spoon
 mixture into greased 3qt. shallow baking
 dish. Top with chicken breasts. Combine
 soup, salad dressing & milk; mix well &
 pour over chicken. Bake 45 minutes. Add
 carrots; bake 15 minutes longer or until
 chicken is tender. Sprinkle top with 
 (recipe: Rhonda G-Marys Recipe Exchange)

 Kielbasa Pasta Casserole
 1 (16 oz) pkg. dry ziti pasta
 1 lb. Polish sausage
 3 (14.5 oz, ea) cans Italian-style
 stewed tomatoes
 3 (8 oz, ea) cans tomato sauce
 1 tsp. oregano
 1/4 C. fresh chopped parsley
 1/2 tsp. black pepper
 1/4 C. Italian bread crumbs
 8 oz. shredded monterrey jack
 Preheat oven 350 degrees F.
 Boil large pot of salted water; cook 
 pasta 8-10 minutes until al dente;
 drain. In medium skillet over medium-
 high heat, cook sausage in oil until
 browned, about 5 minutes. In large
 bowl, combine pasta, sausage, stewed
 tomatoes, sauce, oregano, parsley &
 pepper; mix well. Pour into greased 
 9 X 13 baking dish. Sprinkle top with
 bread crumbs & top with cheese. Cover
 with foil; bake 30 minutes. Remove foil
 & bake 10-15 minutes longer until
 golden brown. Serves 8
 (recipe: Thelma-justapinch.com)
Pina Colada Poke Cake
 (no alcohol)
 Overnight recipe
 1 box butter cake mix (and
 ingredients on box to make 
 1 (14 oz) can sweetened
 condensed milk
 1 (15 oz) can cream of coconut*
 1 (15.25oz) can crushed pineapple,
 drained & juice reserved
 2 C. heavy whipping cream**
 2-4 T. powdered sugar
 1 tsp. coconut extract
 shredded coconut
 maraschino cherries (garnish)
 Prepare & bake box cake in
 9 X 13 greased pan, accordg. to
 pkg. directions. While cake is
 baking, mix pineapple juice, 
 sweetened cond. milk & cream of
 coconut until smooth. Immediately
 after removing cake from oven, use
 end of a wooden spoon and poke
 holes all over top of cake. Pour milk
 mixture over top of warm cake, making
 sure to get it down into the holes. Cake
 will appear VERY saturated, but it will
 absorb liquid. Evenly spread reserved
 crushed pineapple over top. Cover 
 cake with plastic wrap & refrigerate
 In a bowl, beat together topping
 ingredients vigorously by hand, with
 a whisk or elec. mixer. When cream
 starts to thicken, add in powdered
 sugar & coconut extract. Continue
 beating until soft peaks form. Frost
 cake with topping, garnish with 
 shredded coconut & maraschino
 cherries, if desired. Keep cake 
 covered in fridge for up to 3 days.
 *cream of coconut NOT coconut
 milk - you can usually find cream of
 coconut in the drinks/mixers aisle of
 grocery store
 **poster states you may use
 Cool Whip (thawed) as a substitute
 in the topping. 
 (recipe: Mary Free-Marys Recipe
Chicken/Chile/Corn Tortilla Soup
 1 tsp. kosher salt
 1 tsp. ground cumin
 1/2 tsp. dried oregano
 1/4 tsp. ground black pepper
 1 1/2 lb. boneless/skinless chicken
 olive oil
 2 ears fresh corn, shucked
 2 large poblano chile peppers
 2 large jalapeno chile peppers
 2 large plum tomatoes, cut length-
 wise in half
 2 Qts. chicken broth
 1/2 bunch fresh cilantro, chopped/
 1/2 tsp. dried oregano
 thick-cut tortilla chips
 2 limes, cut into wedges
 sour cream
 Prepare grill for direct and indirect
 cooking over medium-high heat.
 (400-500 degrees F)
 In small bowl combine rub ingredients.
 Lightly coat chicken on both sides with oil &
 season evenly with rub. Grill chicken over
 direct heat, with lid closed, until browned
 but not fully cooked, about 4 minutes, turning
 once. Remove from grill & let rest until cool
 enough to handle. Grill corn & chile peppers
 over direct medium-high heat, with lid
 closed, until corn is golden & peppers are
 blackened on all sides, about 10-15 minutes,
 turning several times. At same time, grill tomatoes
 over direct heat until lightly marked & tender,
 5-8 minutes, turning once or twice. Remove
 vegetables from grill & let rest until cool
 enough to handle
 Cut chicken into 1/2" pieces. Remove corn
 kernels from cob. Peel & discard skins from
 chiles/remove seeds & cut into 1/4" dice. Remove
 & discard any loose skin from jalapenos then
 finely chop. Remove & discard any loose skin
 from tomato; cut into 1/4" dice. In large saucepan
 combine broth, chicken, corn, chile peppers,
 tomatoes, half of cilantro & oregano. Bring to a
 simmer & cook until flavors come together, about
 15 minutes. 
 Place a small handful of tortilla chips in each soup
 bowl & ladle soup on top. Serve hot with remaining
 cilantro, lime wedges & sour cream on side. 
 (recipe: Tamara-1_Comfort_Foods Digest)
Hot Ham & Cheese Dip
 1/2 onion, finely diced
 2 T. butter
 1 1/2 C. diced ham
 8 oz. cream cheese
 1 C. Swiss cheese, grated
 1/2 C. Cheddar cheese, grated
 1/2 C. Provolone cheese, grated
 2 tsp. chives
 Preheat oven 350 degrees F.
 Melt butter in medium skillet over
 medium heat. Stir in onions & continue
 cooking, stirring occasionally,until onions
 are soft & golden. Add cream cheese; stir
 until very soft & beginning to melt. Add
 remaining ingredients and, continue
 stirring until all is well combined (still
 on Low heat). Pour into 8 X 8 greased
 casserole dish; bake 20 minutes or
 until cheese has fully melted. Serve
 with crackers, chips or small slices
 of bread.
 (recipe: bunsinmyoven.com)
Chocolate Chip Pound Cake

1 3/4 C. flour
 1/4 tsp. salt
 2 eggs
 2 egg yolks
 1 T. vanilla
 3/4 C. butter, softened
 1 C. sugar
 1 C. chocolate chips
 Preheat oven 325 degrees F.
 Spray/grease a 9" loaf pan.
 Whisk flour & salt together in
 a bowl; set aside. In another
 bowl, beat butter & sugar until
 fluffy, about 5 minutes. Slowly
 add in eggs, yolks & vanilla; beat
 until fluffy, about 3 minutes.
 Add flour mixture gradually, beat
 on low until combined; fold in
 chocolate chips. Pour batter into
 prepared pan & bake 60 minutes 
 or until a knife inserted in center
 comes out clan. Let cake cool 20-30 
 minutes before removing from pan.
 Serves 4-6
 (recipe: ourtableforseven.com)
 After wrapping this up, think I'm going to see if
 I can get a little nap in before fixing dinner (right
 now I'm not sleepy - but ya never know . . .).
 Dinner is breaded Pork steaks & mashed potatoes
 (and some veggie).
 Enjoy your day!

Thursday Already!


My, how time flies when you’re ‘having fun’! Here it is Thursday already- I feel like I missed part of the week – spent most of yesterday ‘playing around’: knit some on the shawl, some on the blue/green baby blanket, knit 2 Premie hats, and crocheted on the ‘quickie’ baby blanket. (I would have read, but ran out of books – need to go to the Library soon). I really felt like a Lady of Leisure! Last night was my special needs group Music/Birthday night – we had a good crowd: 31 kids (plus caregivers & family members – probably around 47 people?). It was really nice to see some of our members return; one lady hasn’t been to the group in a good 6 months (she is a former cancer patient – it was SO good to see her own hair has now grown back!), several kids returned from camp – a good night was had by all. (I ended up bringing home 9 frosted cupcakes – we had extras; one was my breakfast this morning – grin!).

Today is a beautiful, but cool, day – right now, at 10:40 a.m. it’s only 64 degrees. Last night husband fiddled with our thermostat – it seems to show it’s working, but it’s not turning on the furnace – sigh. We had some trouble with it in the winter and the guy who came out sort of ‘jury rigged’ it to work, saying we needed to go to the hardware store and buy a new one (husband never did). We’ll see how long this goes -

Last night, upon coming ‘near’ my house while driving home my one student, I discovered that I would NOT be able to come my usual route – the county was going to be working on the road AGAIN. They had completely blocked off my side of the street (they did this before, but you could DRIVE to my house – this time NO WAY!). That put me in a conundrum – how would I be able to get in my driveway?  I ended up driving up our side street – doing a bunch of quick looks left & right then DRIVING THE OPPOSITE WAY DOWN THE ROAD TO MY HOUSE! (Hey, what was I supposed to do?) Luckily no road workers saw me – they weren’t out yet and there was NO traffic on that side of the street. I can just imagine people on the other side of the street wondering what I was doing going the WRONG way! Who cares – I made it home OK. A little later that night I looked out my front windows to see that they had a huge spotlight (on a trailer) pointed at my house while two workers just sat on the curb – don’t know what they were waiting for or WHAT they were going to do! Weird. Later, while on my computer, I heard a man’s voice on a bull horn saying: “NO – DRIVE ON THE OTHER SIDE!” (glad it wasn’t me he was yelling at!) Whew – got up this morning and you would never know all that transpired – road back to normal, big barrels sitting on the sides of the road, not bothering anyone. I’ll certainly be GLAD when they finish whatever they’re doing! (I noticed they have black mesh under all the manholes – husband said they put that there to keep out the cement pieces/bits from falling into the holes – interesting).


Blue Cheese ‘n Bacon Salad

2 medium sized ripe tomatoes,
sliced & chopped
2 medium cucumbers, chopped
1 small onion, peeled & sliced
1 pkg. Italian salad dressing,
prepared (Good Seasons)*
4 T. cooked/crumbled bacon
4 T. crumbled blue cheese
Prepare Good Seasons salad
dressing as directed on pkg; set
aside. Place veggies in a bowl; add
Italian dressing & toss. Cover &
refrigerate at least 1 hour before
serving. Divide mixture into 4
bowls; sprinkle top of each with 1 T.
bacon & blue cheese. Serves 4

*or – I would just use bottled
Italian salad dressing

(recipe: Babz-justapinch.com)

Blueberry Cream Cheese Coffeecake

2 1/2 C. flour
1 C. granulated sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 C. butter, softened
3 eggs
2/3 C. buttermilk*
1 tsp. almond extract

2 (8 oz, ea) pkgs. cream cheese,
1/2 C. granulated sugar
1 egg
1 (21 oz) can blueberry pie filling

Crumb topping:
1/2 C. sugar
1/4 C. flour
3 T. butter, melted

1 C. powdered sugar
1-2 T. milk
Preheat oven 325 degrees F.
Grease 9 X 13 baking dish; set
aside. In large bowl, beat flour,
sugar, baking powder & baking
soda until combined. Add butter &
beat until crumbly. Add in eggs,
almond extract & buttermilk; continue
to beat until mixture is light & fluffy.
Pour half of mixture into prepared
pan, spreading evenly. In separate
bowl, beat cream cheese, sugar &
egg until combined & fluffy. Pour
over batter & spread evenly. Top with
blueberry pie filling; spread evenly
over cream cheese mixture. Top
with remaining batter, spreading
evenly. Mix ingredients for crumb
topping; sprinkle over batter. Bake
50-60 minutes or until golden brown &
tests done; cool completely.
Once cooled, mix icing ingredients
together – it should be thick but thin
enough to drizzle. Drizzle over top
& serve. Makes 20 pieces.

*You can make buttermilk by pouring
1 T. lemon juice or vinegar into a 1 Cup
measuring cup, then pouring in enough
milk to come to the 2/3 measure. Stir &
let set 5 minutes – now you have

(recipe: julieseatsandtreats.com)

Potato Bacon Casserole

4 C. frozen shredded hash brown
1/2 C. finely chopped onion
8 oz. bacon, cooked & crumbled
1 C. (4 oz) shredded Cheddar cheese
1 (12 oz) can evaporated milk
1 large egg, lightly beaten
1 1/2 tsp. seasoned salt
Preheat oven 350 degrees F.
Grease 8″ square baking dish. Layer
1/2 potatoes, 1/2 onion, 1/2 bacon &
1/2 cheese in dish; repeat layers. Combine
evaporated milk, egg & salt in small
bowl; pour evenly over potato mixture.
Cover & bake 55-60 minutes. Uncover &
bake an additional 5 minutes. Let stand
10-15 minutes before serving.

(recipe: Rhonda G-Marys Recipe Exchange)

Easy Garden Bake

1 C. chopped zucchini
1 large tomato, chopped (1 C.)
1 medium onion, chopped (1 C.)
1/3 C. grated Parmesan cheese
1/2 C. Bisquick mix
1 C. milk
2 eggs
1/2 tsp. salt
1/8 tsp. pepper
Preheat oven 400 degrees F.
Grease 9 inch pie plate. Layer
zucchini, tomato, onion & cheese
in plate. Stir remaining ingredients
until blended & pour into pie plate.
Bake 35 minute or until knife inserted
into center comes out clean. Cool 5
minutes. Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)

Italian Chicken Packets

4 C. frozen broccoli cuts
1 (14.5 oz) can diced tomatoes,
1/2 C. Italian salad dressing
4 boneless skinless chicken
Preheat oven 450 degrees F.
Combine broccoli, drained
tomatoes & dressing in medium
bowl. For each packet, lay two
20 X 12 inch sheets of regular
aluminum foil on top of each
other. Place 1 chicken breast on
each foil packet. Spoon broccoli &
tomato mixture equally over each
chicken breast. Bring up short
sides of each foil packet & double
fold top. Double fold both ends to
seal each packet, leaving space for
steam to gather. Place packets on
baking sheet; bake 20-25 minutes or
until chicken is no longer pink in
centers (165 degrees F.). Carefully
open ends of packets to allow steam
to escape before fully opening.
Serves 4

(recipe: readyseteat.com)


Lazy Cookie Cake Cookies

 1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C mini chocolate chips
Preheat oven 350 degrees F.
Mix together, refrain from eating it raw,
put in a greased 9×13 pan and bake 20 min

(recipe: momsgotink)

Crockpot Beef & Broccoli

1 lb. boneless beef chuck roast,
sliced into thin strips
1 C. beef consomme
1/2 C. soy sauce
1/3 C. brown sugar or honey
1 T. sesame oil
3 garlic cloves, minced
2 T. cornstarch
2 T. cooled sauce from crockpot,
after being cooked
fresh broccoli florets (as many
as desired)
hot, cooked rice
Place beef in crockpot. In small bowl
combine consomme, soy sauce, brown
sugar/honey, oil & garlic; pour over beef.
Cook on Low 6-8 hours.
After cooking:
In a cup, stir cornstarch & sauce from crockpot
stir until smooth.Stir well to combine. (If
sauce is not thickening, try bringing sauce to
a boil on stovetop with corn starch mixture. Boil
until desired consistency is reached.) Add broccoli
to crockpot; stir to combine. Cover & cook an
additional 30 minutes on High (sauce has to boil
to thicken). Serve over hot, cooked rice.

(recipe: Facebook)

Biscuits & Gravy Casserole

1 lb sausage
1 1/2 oz pork gravy mix ( or 1 package
Pioneer Brand Peppered Sausage Gravy Mix )
1 C. Cheddar cheese, shredded
6 eggs
1/2 C. milk
to taste
black pepper,to taste
1 (8 oz) can biscuits ( 1 can
Pillsbury Grands Biscuits )

Preheat oven to 350 degree’s.
Spray a 9 X 13 pan with nonstick spray.
Take biscuits and cut into 1″ pieces; line
bottom of pan with them. Brown sausage;
scatter over biscuits. Sprinkle with Cheddar
cheese. Whisk eggs & milk with a pinch of
salt and pepper; pour it over the pan.
Prepare gravy mix per package directions;
pour over casserole. Bake 30-45 minutes.

(recipe: Facebook)

Chicken & Peppers Stir Fry

1/2 C. soy sauce
2 T. sesame oil

1 T. ketchup
4 cloves garlic, minced
4 boneless, skinless chicken breasts,
cut into 1 inch pieces
1/2 red pepper, chopped
1/2 yellow pepper, chopped
cooked rice*
In a bowl, whisk together soy sauce,
oil, ketchup & garlic; heat mixture
in a skillet over medium-high heat.
Add chicken; cook & stir 3 minutes.
Add peppers; cook & stir 5 minutes, or
until chicken is cooked through. Serve
over hot rice. Serves 4

(recipe: Rhonda G-Marys Recipe

Fresh Apple Cake

1 C. vegetable oil
2 C. sugar
3 eggs
3 C. flour
1 tsp baking soda
2 tsp vanilla extra
1 C. chopped pecans
3 C. peeled and chopped apples
Preheat oven 350 degrees.
Grease a 9 x 13″ pan. Combine oil, sugar,
and eggs. Stir in flour and baking soda.
Add vanilla, pecans, and apples. Spread
in prepared pan and bake for 45-50 minutes.
Cool for 2 hours. Then prepare frosting.


1/2 C. butter
1 C. brown sugar, packed
1/4 C. evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for
2 minutes. Set pan in bowl filled with ice
water. Beat icing until of spreading consistency.
Spread over top of cake.

(recipe: Facebook)

It seems a bit strange not anticipating
our grandson tomorrow; not that I’m
complaining, just seems different. Not
sure what I’m doing for the rest of the
day – I am going to ‘attempt’ to re-create
a dish I formerly purchased at Gordon
Foods: Spinach/cheese stuffed chicken
breasts. They were very tasty, but to my
estimation, a bit pricey for 4 chicken
breasts (ran about $11.50 for 4). I’m going
to use frozen spinach, shredded mozzarella
& skinless chicken breasts. Am going to slice
each breast 3/4 way through, stuff with the
spinach & cheese, roll in beaten egg then
in Italian bread crumbs & bake 350 degrees
about 45 – 60 minutes. This is all ‘me’ – I’m
taking a guess on it all – we’ll see how it comes
out. (I’m guessing it will be messy – the cheese
will melt & probably ooze out – will line the
cookie sheet with foil, just in case.)

Hope you’re having a good, RELAXING day.
Enjoy the lovely sunny weather while you
can, we only have about 1 1/2 months of it
to go then FALL descends – ugh. Mind you,
I LIKE Fall – at the beginning when the air
just starts to turn a bit nippy and the leaves
are starting to turn, but then (as we all know)
not far behind is the COLD of winter – ugh!)

Big hugs;


Delivery – DONE!


(Couldn’t resist posting this!)

Today I just got back from delivering another 100 baby hats to St. Joseph’s Mercy Hospital, Pontiac; that brings my total hats to 550 – now, don’t get too surprised, this was with HELP from other people, too, along the way. If I had to ‘say’ – I’d guess I knit about 98% of them; just glad they can go to a good cause.

Our weather is lovely for Summer – it’s a bit grey out, but still 81 balmy degrees with a slight breeze – NICE weather!

Passed my local gas station on my travels and regular gas us now $3.59/9!!! WOW! (almost too bad that my tank is still on over-full . . . sigh). It hasn’t been that low in MANY months!


Strawberry Banana Pudding Fluff

1 (3.4 oz) box instant vanilla pudding
2 C. milk
2 C. chopped strawberries
2 C. mini marshmallows
2 bananas, sliced
1 (8 oz) tub Cool Whip, thawed
In medium bowl, mix together pudding
mix & milk accordg. to pkg. directions.
Fold in Cool Whip until thoroughly mixed.
Stir in strawberries, bananas & marsh-
mallows; mix well. Refrigerate until ready
to serve. Serves 12

(recipe: julieseatsandtreats.com)

Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

2 cups powdered sugar

1 1/2 tablespoons milk


Combine flour, sugar, salt, baking
powder, cinnamon. Stir in milk and
egg until just combined. Fold in apple.
Pour oil into skillet so that it is
approximately 1 1/2 deep. Heat oil
on high. Oil is ready when a little
dough thrown in floats to top.
Carefully add dough to oil in
heaping teaspoons. Cook until
brown, about 2 minutes, then flip.
Cook another 1-2 minutes, until
both sides are browned. Transfer
briefly to paper towels to absorb
excess oil, then transfer to cooling
Make glaze by stirring milk and
powdered sugar together in a
small bowl. Drizzle over apple
fritters. Wait approximately 3
minutes for glaze to harden, then
flip fritters and drizzle glaze over
the other side. Best served warm

(recipe: Facebook)

Ground Beef Enchilada Skillet

1 lb. ground beef
1/2 onion, chopped
2 cloves garlic, minced
salt & pepper
1/4 C. cilantro, chopped
1 (2.25 oz) can sliced olives
4 green onions, chopped
1 (28 oz) can enchilada sauce
1 C. chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1 T. butter
12 corn tortillas
4 C. Mexican-blend shredded cheese
Using a deep, oven-safe skillet, heat to
medium-high heat. Brown ground beef, onion
& garlic; add salt & pepper. Cook until meat
is browned, about 5-6 minutes; drain. Add
enchilada sauce, chicken broth, salt & pepper,
sugar & butter; stir. Simmer, covered, 5
minutes. Pour all but 1 C. sauce into a separate
bowl. Layer 6 tortillas in skillet & cover with
half of remaining sauce & 2 C. Mex. cheese.
Sprinkle half of green onions, cilantro & olives
over cheese. Layer 6-7 more tortillas in skillet
& cover with remaining sauce. Set oven to Broil;
place pan in oven & broil until cheese is melted &
a little browned, 3-4 minutes. Remove from oven
& let set 3-4 minutes, then sprinkle remaining
green onions, olives & cilantro on top.
Serves 6-8

(recipe: jamiecooksitup.net)

Summer Shrimp Salad

1 lb. cooked shrimp/ chilled &
coarsely chopped
1/2 C. mayonnaise
1 1/2 T. fresh lemon juice
1/2 tsp. paprika
1/4 tsp. cayenne pepper (or
less, if desired)
1/4 C. minced red onion
1/4 C. minced celery
1/2 C. real bacon bits
(4-5 slices, cooked & chopped)
1/4 C. fresh parsley, chopped
Mix all ingredients together;
chill for at least 1/2 hour before
May be served in tortilla bowls,
regular bowls or use as a dip with
toasted baguette slices.

(recipe: Allison – justapinch.com)

Tiny Tuna Delights

2 eggs
2 (5 oz, ea) cans chunk light tuna
in water, drained/flaked
1 (6 oz) pkg. Stuffing Mix for
1 C. water
1 stalk celery, finely chopped
4 green onions, chopped
1/2 C. mayonnaise
1/4 lb. (4 oz) Velveeta, cut into
12 cubes
Heat oven 400 degrees F.
Mix all ingredients except Velveeta
until blended. Spoon into 12 muffin
pan cups sprayed with nonstick spray.
Press 1 Velveeta cube into center of
each tuna-filled muffin cup, completely
enclosing the cheese. Bake 15 minutes
or until golden brown. Cool 5 minutes
before removing from pan to serve.
Serves 6

(recipe: Kraft foods)

Jalapeno Slaw

3/4 C. mayonnaise
1/4 C. lime juice
1 (2 lb) head cabbage, shredded
1/2 C. chopped fresh cilantro
2 fresh jalapeno peppers,
stemmed/seeded & thinly sliced
Mix mayo & lime juice in large
bowl. Add cabbage, cilantro &
jalapenos; mix lightly.

(recipe: Kraft foods)

Saucy Mexican Chicken

4 small boneless skinless chicken
breasts* (1 lb)
1 C. thick & chunky salsa
1 (15 oz) can black beans, rinsed &
1/2 C. water or chicken broth
1 C. shredded Cheddar cheese
Cook chicken in nonstick skillet on
medium-high heat 4 minutes on
each side or until browned on both
sides. Add salsa & beans to skillet;
bring to boil, cover & simmer on
medium-low heat 5 minutes or until
chicken is done (165 degrees F.)
Uncover, top with cheese; remove
from heat & let stand, covered,
5 minutes or until cheese is melted.
Serves 4

*can substitute 8 chicken thighs

(recipe: Kraft foods)

Cake Mix Italian Cream Cake

1 (18 1/4 oz) white cake mix
1 (3.5 oz) pkg instant vanilla pudding
1 1/2 C. water
4 eggs
1/2 C. canola oil
1 C. chopped pecans or walnuts
2 C. flaked coconut

3 T. butter, softened
6 oz. cream cheese, softened
1-2 T. cream
2 1/2 C. confectioners sugar
1 1/2 C. flaked coconut
Preheat oven 350 degrees F.
In large mixer bowl add cake mix,
vanilla pudding, water, eggs & oil.
With elec. mixer, beat 2 minutes at
medium speed; fold in chopped
nuts & coconut. Pour batter into
a greased 9 X 13 pan (or spray with
nonstick cooking spray and lightly
flour). Bake 45 minutes or until
toothpick inserted off center comes
out clean. Cool completely before
In medium mixer bowl, blend butter &
cream cheese. Add conf. sugar & enough
cream to make it a smooth spreading
consistency. Frost cake with frosting
& sprinkle top with coconut.

(recipe: worldsbestrecipes4utoday.

Bacon & Onion Foil Packet Potatoes

(Grill or oven)

2 – 3 sheets heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices  cooked/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- 30 minutes.

Preheat oven  350° degrees F.
Bake 35 minutes or till done. Let
stand 10 minutes before serving.
Serve in foil, topped with sour
cream if desired

(recipe: Facebook)

Skillet Eggplant Parmesan

2 eggs
1 1/2 C. Italian seasoned bread crumbs
1 medium eggplant (about 1 lb), cut
into 1/4″ slices
1/3 C. vegetable oil, divided
1 (24 oz) jar marinara sauce, divided
1 1/2 C. shredded mozzarella cheese
Place eggs in a shallow dish; beat lightly.
Place bread crumbs in another shallow dish.
Dip eggplant slices in egg, then in bread
crumbs; pat crumbs lightly on both sides.
In large skillet, heat 2 T. oil over medium
heat. Fry eggplant slices 1-2 minutes per
side until golden, adding more oil as needed;
remove to platter. When done frying, discard
oil & place 3/4 C. sauce in skillet. Layer with
fried eggplant then spoon 3/4 C. sauce over
& sprinkle with 1/2 C. cheese. Repeat layers
2 more times, ending with sauce & reserving
1/2 C. cheese. Cover & heat 12-15 minutes
on medium-low heat. Remove cover; sprinkle
remaining cheese; cook 3-5 minutes longer
or until cheese is melted. Serve immediately.
Serves 4

(recipe: mrfood.com)
Parmesan/Garlic Grilled Corn

cooking spray
1/4 C. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed
3 T. grated Parmesan cheese
Spray cold grate of gas grill with
cooking spray; preheat grill to
medium heat. Combine margarine,
garlic salt & pepper in small bowl;
set aside. Grill corn 12-15 minutes or
until tender & browned lightly, turning
occasionally. Remove corn from grill,
brush with marg. mixture then sprinkle
entire ear with cheese. Serves 4,
1 ear each.

(recipe: readyseteat.com)

Pina Colada Poke Cake
(no alcohol)
Overnight recipe
1 box butter cake mix (and
ingredients on box to make
1 (14 oz) can sweetened
condensed milk
1 (15 oz) can cream of coconut*
1 (15.25oz) can crushed pineapple,
drained & juice reserved

2 C. heavy whipping cream**
2-4 T. powdered sugar
1 tsp. coconut extract
shredded coconut
maraschino cherries (garnish)
Prepare & bake box cake in
9 X 13 greased pan, accordg. to
pkg. directions. While cake is
baking, mix pineapple juice,
sweetened cond. milk & cream of
coconut until smooth. Immediately
after removing cake from oven, use
end of a wooden spoon and poke
holes all over top of cake. Pour milk
mixture over top of warm cake, making
sure to get it down into the holes. Cake
will appear VERY saturated, but it will
absorb liquid. Evenly spread reserved
crushed pineapple over top. Cover
cake with plastic wrap & refrigerate

In a bowl, beat together topping
ingredients vigorously by hand, with
a whisk or elec. mixer. When cream
starts to thicken, add in powdered
sugar & coconut extract. Continue
beating until soft peaks form. Frost
cake with topping, garnish with
shredded coconut & maraschino
cherries, if desired. Keep cake
covered in fridge for up to 3 days.

*cream of coconut NOT coconut
milk – you can usually find cream of
coconut in the drinks/mixers aisle of
grocery store

**Poster states you may use
Cool Whip (thawed) as a substitute
in the topping.

(recipe: Mary Free-Marys Recipe


Today’s mail brought me both the yarn for the shawl
AND that huge skein of Rosebud yarn I just bid on
and won the other day – amazing! Since the baby
hats are done (for now) I might either start the shawl
or work on the easy crocheted baby blanket (or a bit
of both!). Dinner tonight is an easy one: frozen pkgs
of Shrimp Scampi – you just heat them up! Sounded
good AND easy, so we’ll see. The other night I made
(what turned out to be) a VAT of spaghetti – didn’t
plan on it being THAT big (there are only three of us
currently eating here); I used 1 1/2 pkgs of angel
hair pasta – a bit TOO much! I might just freeze the
rest of the pot (about 1/2 pot left), as we’re all
getting a bit tired of eating the SAME thing every
night/lunch/snack, etc. Ever had that happen to you?
I shouldn’t complain, I’m sure there are people who
are going hungry right now that would be very
glad to get this spaghetti.

Another ‘thing to figure out’ – back to my Youtube
account – can’t seem to figure out where all my
saved ‘favorites’ went; watched their intro video
and learned that they changed up the format -
that’s great, but it only shows me about the last
3 months of my video watchings, NOT the ones
I’d saved (and there was one particular music
video I REALLY wanted to find: a clarinet piece
by a Jewish holocaust survivor (I posted it on
Facebook about 3-4 months ago; even tried going
through my previous postings on Facebook -
no luck). Ah, technology – ain’t it a PAIN!!!



Guess what WE did Yesterday!?


Wild Blackberry Pickin’!

Our backyard is filled with wild blackberries which my (age 8) grandson just loves picking! He just got back from a almost 1 week vacation with his Dad to Myrtlebeach and I was thinking: “What can I do to keep him amused?” I was so glad there was still tons of blackberries for the picking – he loves them with a little sugar and a big dollop of Cool Whip. Today he left for another vacation with the other grandparents to Minnesota for a week – that kid REALLY travels!  We also played several rounds of a card game he calls “Garbage” – I’m not one for cards, but this is one I not only can figure out – I actually LIKE it!

Seven more baby hats to go and I can call the hospital and deliver them. Last night I was in the mood for something a little more relaxing so I dug out a very simple crochet pattern and started another baby blanket with some yarn I had in my stash. I’ve decided to keep the knit blanket for next year’s Veteran’s Baby shower (as it’s a rather ‘picky’ pattern, requiring lots of concentration – each time I pick it up I only get around 4-6 rows done before I want to put it down. At that rate, it won’t be done by September). This crocheted pattern is fast and very easy – more likely I’ll be able to complete it in time.

The past several nights have been ‘different’ – to say the least. As I’ve posted before, we live on a MAIN highway (a MICHIGAN road/street/highway) – lots of traffic goes past our house daily – in the thousands of vehicles. It seems the County has decided we need some road work done on our road, so two nights ago they put up barrels on both sides of the (5 lane) street/road. At around 10 p.m. they began their work: lots of big truck bed banging, backing up BEEP-BEEP-BEEP sounds, etc. Wednesday to Thursday night they quit around 12: 30 p.m. but not before I had a major headache – they were working right in front of my house. I tried ear buds and music – that really didn’t help. Last night they were back – about 9:30 p.m. until almost 1 a.m.!!! When they left we could count at least 7 HUGE craters where they’d taken out a slab of concrete – I was a bit concerned about my son returning home and attempting to turn from the turn lane (where a crater lived) into our driveway – he made it ok. Today they are back – this time in daylight. Yes, I can here the BEEP-BEEP-BEEP of backing up trucks, the kind of grinding noise of a cement truck at work and the sounds of big trucks going by – ought to be a ‘fun’ day/night. The funny thing is: I drive this road almost daily and I’d actually say that the parts they are fixing DON’T REALLY NEED FIXING! I’m SURE there are other roads/streets with much worse cracks/craters! (Guess I shouldn’t complain, eh? At least it will be nicer than before – hopefully).


Tropical Sunshine Cake

1 (18.25 oz) box yellow cake mix
1 (12 oz) can evaporated milk
2 large eggs
1 (20 oz) can crushed pineapple in
juice, drained (juice reserved/divided)
1/2 C. chopped almonds
3/4 C. powdered sugar
1 C. flaked coconut, toasted
whipped cream (or Cool Whip)
Preheat oven 350 degrees F.
Grease & flour 9 X 13 baking pan.
Combine cake mix, evap.  milk & eggs
in large bowl. Mix, on Low speed with
elec. mixer 2 minutes. Stir in 1 C.
pineapple. Pour batter into pan; sprinkle
top with almonds & bake 30-35 minutes
or until wooden toothpick inserted into
center comes out clean. Cool in pan on
wire rack 15 minutes.
Combine powdered sugar & 2 T. reserved
pineapple juice in small bowl; mix well &
spread over warm cake, sprinkle with
coconut & remaining pineapple. Cool
completely before serving. Top with
whipped cream or Cool Whip, if
desired. Serves 12

(recipe: Rhonda G-Marys Recipe Exchange)

Apple Fritters

1 C. milk
1 egg, beaten
4 T. margarine, melted
1/4 C. granulated sugar
1/2 tsp. salt
1 orange, rind & juice
1 C. apples*, chopped (but
not too fine)
3 C. flour
2 tsp. baking powder
1 tsp. vanilla
In mixing bowl combine milk, egg
& melted margarine. Add orange
juice, rind, chopped apples & vanilla.
Sift together sugar, salt, flour & baking
powder; stir into milk mixture with a
spoon until blended. Do not overmix.
Heat oil in skillet 350 degrees F. Drop
dough off end of tablespoon into hot
oil; fry until golden brown. Turn so they
brown evenly; place on paper towels
to cool.

*Ok to leave skins on, or as you desire

(recipe: Rhonda G-Marys Recipe Exchange)

Four-Cheese Lasagna Dip
Crockpot or Oven

1/2 lb. ground Italian sausage
1 C. pasta sauce of choice
1 C. cottage cheese
2 C. mozzarella cheese, divided
1 C. Cheddar cheese, divided
1/2 C. freshly grated Parmesan
4 oz. cream cheese, room temp.
1 tsp. Italian seasoning
pinch red pepper flakes
dried parsley (garnish)
Garlic bread or crusty bread-
for dipping
Preheat oven 350 degrees F.
In large skillet, brown sausage,
using a large spoon to break up
sausage into bite-sized pieces as
it cooks; drain grease. In large
bowl combine cottage cheese with
1 1/2 C. mozzarella cheese, 1/2 C.
Cheddar cheese, 1/2 C. Parmesan
cheese & cream cheese; mix well.
Spread cheese mixture evenly into
bottom of a 8 X 8 or 9 X 9 pie plate.
In medium bowl, stir cooked sausage
with 1 C. pasta sauce, Italian seasoning,
pinch red pepper flake – spread evenly
over cheese layer. Top with remaining
1/2 C. mozzarella cheese & 1/2 C.
Cheddar cheese. Bake 20-25 minutes or
until cheese starts to turn golden brown.
Garnish with dried parsley, if desired.
Crockpot Directions:
Arrange ingredients in crockpot in
order listed. Cook on Low 2-4 hours
or High 1-2 hours.

(recipe: centercutcook.com)

Cream of Zucchini Soup

1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on, cut
into large chunks
1 (32 oz) can chicken or vegetable
2 T. sour cream
kosher salt & black pepper, to taste
fresh grated Parmesan cheese,
(optional) for topping
Combine chicken/veg broth, onion,
garlic & zucchini in large pot over
medium heat; bring to boil. Lower
heat, cover & simmer until tender,
about 20 minutes. Remove from
heat, puree with immersion blender
(or pour, in batches, into a blender
& puree). Add sour cream & puree
again until smooth. Serves 4

(recipe: skinnytaste.com)

Creamy Burrito Casserole

1 lb. ground beef or turkey
1/2 medium onion, chopped
1 (1 1/4 oz) pkg. taco seasoning
6 large flour tortillas
1 (16 oz) can refried beans
2-3 C. shredded taco cheese (or)
2-3 C. shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom
4 oz. sour cream
jarred hot sauce, if desired
Preheat oven 350 degrees F.
Brown meat & onion, drain fat. Add
taco seasoning & stir in refried beans.
Mix soup & sour cream in separate
bowl. Spread half sour cream mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over sour cream
mixture. Put half meat/bean mixture
over top & add a layer of cheese. (you
could add hot sauce now if desired)
Repeat layers. Sprinkle cheese on
top & bake, uncovered, 20-30

(recipe: Mary Free-Marys Recipe

Asian Orange Chicken

1 1/2 C. water
2 T. orange juice
1/4 C. lemon juice
1/3 C. vinegar
2 1/2 T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
1/2 tsp. minced fresh ginger root
1/2 tsp. minced garlic
2 t. chopped green onion
1/4 tsp. red pepper flakes
3 T. cornstarch
2 T. water


2 boneless, skinless chicken breasts, cut
into 1/2 inch pieces
1 C. flour
1/4 tsp. salt
1/4 tsp. pepper
3 T. olive oil
Cooked rice to serve 4
Pour 1 1/2 C. water, orange juice., lemon juice,
vinegar & soy sauce into saucepan; set over
medium-high heat. Stir in orange zest, brown
sugar, ginger, garlic, chopped onion & red
pepper flakes. Bring to a boil, remove from
heat & cool 10-15 minutes. Place chicken
pieces into a resealable plastic bag. When
contents of sauce pan have cooled, pour
1 C. sauce into bag. Reserve remaining sauce.
Seal bag & refrigerate at least 2 hours. In
another resealable bag, mix flour, salt & pepper.
Add marinated chicken pieces, seal bag & shake
to coat. Heat olive oil in large skillet over
medium heat. Place chicken in skillet, brown on
both sides. Drain on a plate lined with paper
towels; cover with aluminum foil. Wipe out
the skillet, add the sauce. Bring to a boil
over medium-high heat. Mix together
cornstarch & 2 T. water; stir into the sauce.
Reduce heat to medium low, add chicken
pieces & simmer, about 5 minutes. stirring
occasionally. Serve over cooked rice. Serves 4

(recipe: Pilgrims.com)

Beef & Mushrooms

3 lb. lean beef stew meat, cubed
1 pkt. onion soup mix, dry
1 can cream of mushroom soup
1 large can mushrooms
1/2 C. water
cooked noodles
Place all ingredients in crockpot; cook
on Low all day. Serve over cooked

(recipe: Cheryl – Slowcooker Digest)

Crockpot Biscuit/Bacon Breakfast

1 (8 count) tube Pillsbury refrigerated
GRANDS biscuits
8 slices bacon, cooked & chopped
1 small tomato, chopped
1/2 green pepper, chopped
5 eggs
1/4 C. milk
1 C. shredded Cheddar cheese
In large bowl, mix eggs, milk, tomato, green
pepper, cheese & chopped bacon. Open
biscuits & cut each single biscuit into 4
equal parts. Drop cut biscuits into egg/milk
mixture. Foll the biscuits into the mixture
until biscuits are well covered with the
mixture. Spray inside of crockpot with
nonstick spray. Pour mixture into crockpot.
Cook, on High 3 1/2 hours.

(recipe: Crockpot Ladies)

Sinfully Good Southern Pecan Pie

1 refrigerated pie crust
4 large eggs
1 1/2 C. firmly packed light brown sugar
1/2 C. butter, melted & cooled to room
1/2 C. granulated sugar
1/2 C. chopped pecans
1/2 C. raisins
2 T. flour
2 T. milk
1 1/2 tsp. vanilla extract
1/2 C. whole pecans
Preheat oven 325 degrees F.
Whisk eggs in large bowl until
foamy. Add remaining ingredients,
omitting whole pecans – whisk
until combined. Pour mixture* into
pie crust & top with whole pecans.
Bake 30 minutes then reduce
oven temperature to 300 & bake
an additional 30 minutes. If you
like your crust crispy, leave in oven
as it cools & crust will crisp up.

NOTE: *You will have a little bit
of filling left over – poster says she
pours that over vanilla ice cream!

(recipe: soberjulie.com)


Today is the day we finally celebrate
my birthday (June 18th) – it’s been a
rather busy several weeks and we just
never got around to it. Husband asked
me, last night, where I’d like to go and
I’ve been sort of ‘hankerin’ for some
seafood; choices in that area are:
Joe’s Crab Shack (GREAT calamari!)
or Red Lobster. (in the past I would have
NOT chosen Red Lobster – my previous
experiences were not the best but…)
Last Fall we went to a luncheon for
former employees of the local Bell
Telephone company AT Red Lobster
and my perceptions were changed -
I LIKE their food! I’m thinking tonight
will be Red Lobster – love their Cheddar
biscuits and salads; looking forward to
a night I don’t have to cook!

Our weather is typical ‘summer/July’ -
74, a little cloudy but nice; possible
afternoon thunderstorm – high 84
degrees F. (NICE summer weather!)

Hope you have a GREAT DAY! Remember
to stop & smell the roses or whatever
flowers you have blooming your way!



I May Be Crazy BUT . . .



In my last post (today) I mentioned a particular yarn I really like using for baby hats: Bernat Baby Jacquards – after writing my post I thought: “Perhaps I should order some more” – that lead me on a 45 minute search through tons of sites until I wrote the Bernat Company and discovered THEY ARE NOT MAKING THAT YARN ANY MORE AND ARE NOT GOING TO IN THE FUTURE, EITHER! Oh NO! (If you know me, I tend to be a ‘bit’ tenacious/undaunted/fearless/headstrong, etc. when told the word NO (only at times, mind you) – Out of a good 20+ sites that ‘said’ they carried this particular color, NONE of them had it! That sent me to my other two trusty sites: Amazon & EBay. Amazon had a few skeins, but not that color. Ebay – THANK YOU, EBAY! First listing I saw was for EXACTLY what I wanted (see above) – mind you, it was not cheap – but I WON THE BID!!!  Ended up paying about what it used to cost per skein if I bought it at JoAnn’s or Michael’s WITHOUT a 40% off coupon – about $6.00 a skein – above is equal to 4 skeins. Each skein makes about 2 1/2 baby hats, so I’m good for a while – until it runs out. To my knowledge there are no other companies making any yarns that do the ‘self patterning’ like the one above. I’ve seen a sock yarn that makes really neat black & white squares, but that wouldn’t work well for baby hats (in my opinion).

See? Tenacity pays off! I’m super happy – there were a few sites that had a few skeins of their lavender colored jacquard yarn – not sure if I’m going for that or not, at this time.



Thursday Thinking -

lady in recliner

Today, I’ve decided, is my “Takin’ it EASY, day!” Originally I thought we wouldn’t be getting the grandson tomorrow, so thought FRIDAY would be ‘my’ day – that’s changed. Don’t get me wrong – LOVE my grandson, but he’s just like his Dad was when he was 8 – VERY smart and EASILY bored!

Today’s tasks entail loading & running the dishwasher (oh, goody) – that’s about it! Got up today and decided to ‘get cracking’ on knitting the remaining 10 baby hats & get them delivered. No rush, really – it’s just that I’d like that done so I can sort of ‘take a break’ from them for awhile. I figure 50 Newborn & 50 Premie hats should keep both ‘baby’ departments at the hospital ‘stocked’ for awhile – yes? I almost forgot! Tuesday Knit/Crochet night brought two new people – one I used to work with over 40 years ago at Michigan Bell Telephone Co.; the other works at the hospital where I deliver the baby hats! While we were sitting there, she asked me what I was knitting, so I told her. She then said: “YOU’RE the one who knits those little hats?” It seems she’s seen them – they have them in a basket at the reception department in both baby departments (two different locations: one is regular/newborns, the other is the NICU (Neonatal Intensive Care Unit) for the premies. She gave me some good input into them and said that they (the nurses) really liked a particular hat – that gives me more incentive to knit more like that one. It’s knit using Bernat Baby Jacquards yard – if you’re read this blog before, it’s the yarn that is self-striping/self-designing. This particular color makes little pink hats with a strip about 1 inch wide in white with little darker pink flowers & dark green leaves! (Makes me look like some sort of SUPER KNITTER!) The yarn does it all! They also have that yarn in oranges, blues and lilac, but those others don’t make the little flowers – they just make pretty stripes!


The yarn/hat I’m talking about is front row – third from left – see the flowers?


Raspberry Pie Squares

3 3/4 C. flour
4 tsp. sugar
1 1/2 tsp. salt
1 1/2 C. _cold_ butter


2 C. sugar
2/3 C. flour
1/4 tsp. salt
8 C fresh or frozen unsweetened
1 T. lemon juice
5 tsp. heavy whipping cream
1 T. coarse sugar (for topping)
In large bowl combine flour, sugar
& salt; cut in butter until crumbly.
Gradually add water, tossing with
a fork until dough forms a ball. Divide
dough in half so that one portion is
slightly larger than the other; wrap
each in plastic wrap & refrigerate
1 1/4 hours or until easily handled.
Preheat oven 375 degrees F.
Roll out larger portion of dough between
two large sheets of waxed paper into a
17″ X 12″ rectangle; transfer to a ungreased
15″ X 10″ baking pan. Press pastry onto
bottom & up sides of pan; trim pastry even
with edges.

In large bowl combine sugar, flour & salt;
add raspberries & lemon juice, toss to coat
then spoon over pastry. Roll out remaining
pastry; place over filling; trim & seal edges
& cut slits in top. Brush top with cream &
sprinkle with coarse sugar. Place pan on a
baking sheet & bake 40-45 minutes or until
golden brown. Cool completely on a wire
rack then cut into squares. Makes 24

*If using frozen raspberries, use without
thawing to avoid discoloring the batter.

(recipe: tasteofhome.com

Country-Fried Pork Chops

8 bone-in pork chops (about 3/4″ thick)
2 eggs, beaten
few shakes hot sauce
1 C. flour
1 tsp. paprika
2 tsp. kosher salt
1 tsp. ground black pepper
1/4 C. vegetable oil


3 T. flour
2 1/2 C. milk
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
Set oven to ‘warm’ setting; place
a cooling rack over a baking sheet &
place in oven.

Mix eggs & hot sauce in shallow dish.
Combine flour, paprika, 1 tsp. salt &
1/2 tsp. pepper in large ziplock bag -
shake to combine. Season both sides
of chops with remaining salt & pepper;
dip each chop into egg mixture, letting
excess drip back into dish. Place chop
in flour mixture, shake to coat well.
Remove & set on plate; repeat with
other chops. Heat oil in large, heavy-
bottomed skillet over medium-high
heat. Place 4 chops (or however many
will fit comfortably) in hot skillet, frying
until well browned on each side, about
5 minutes. Remove from skillet & place
on warmed baking sheet (in warmed oven)
Repeat with remaining chops.


Add flour to pan drippings in skillet; whisk
to combine & let cook about 2 minutes.
Slowly pour in milk & whisk constantly
until mixture has thickened – about 3 minutes.
Add salt & pepper; season to taste. Remove
chops from oven. Serve gravy on top of
chops. Pour remaining gravy into a serving
bowl & serve on side with chops.

(recipe: tideandthyme.com)

Maple Breakfast Sandwiches

2 1/3 C. Bisquick mix
1/2 C. milk
3 T. maple-flavored syrup
3 T. melted butter
1 pkg. frozen sausage patties
3 slices American cheese,
cut diagonally in half
Preheat oven 425 degrees F.
Mix Bisquick, milk, syrup &
butter to form a soft, sticky dough.
Roll 1/2 inch thick on floured surface.
Cut biscuits using a cup or circle cutter.
Cook biscuits on ungreased cookie
sheet 10-12 minutes. While biscuits
are baking, cook sausage patties as
per directions on pkg. Cut warm
biscuits open & place 1 sausage
pattie/1 slice cheese & top with
other half of biscuit. Serve with
more syrup, if desired.

(recipe: Dorie-Marys Recipe Exchange)

BLT Salad with Vinaigrette

8 slices bacon
4 slices country Italian bread,
1 1/2 C. cherry tomatoes, halved
8 C. torn romaine lettuce
1/3 C. blue cheese crumbled
1/4 C. cider vinegar
1/4 C. olive oil
1 tsp. sugar
1 tsp. Dijon-style mustard
salt & ground black pepper
In large skillet cook bacon over
medium heat until crisp, turning
occasionally. Remove from skillet;
drain on paper towels. Break bacon
into 2″ pieces. Arrange on plates:
toast, romaine, tomatoes, bacon &
blue cheese.
_Using a screw-top jar, combine vinegar,
oil, sugar & mustard; shake well. Season
to taste with salt & pepper. Drizzle over
salads. Makes 4 servings

(recipe: Rhonda G-Marys Recipe

Tex-Mex Chicken Tostadas

4 (8 inch) flour tortillas
1 lb. ground raw chicken
1 tsp. chili powder
1 (8 oz) bottle medium or hot salsa
1 (15 oz) can black or pinto beans;
rinsed & drained (reserve liquid)
2 T. diced pimiento
1 C. chopped lettuce
1/4 C. thinly sliced radishes
1/4 C. shredded Cheddar cheese (1 oz)
1 (2 1/4 oz) can sliced, pitted ripe olives
sour cream (optional)
2 T. thinly sliced green onion
avocado slices (optional)
Preheat oven 350 degrees F.
Place tortillas in single layer directly
onto middle oven rack. Bake 6 minutes,
turning halfway through baking time,
or until golden & crisp. (if they bubble
during baking, puncture the bubble with
a fork); set aside & cover to keep warm. In
10 inch skillet cook & stir chicken & chili
powder over medium heat 5-7 minutes or
until chicken is cooked through. Stir in salsa;
set aside – keep warm. In small pan, stir beans
over low heat until heated through. Using a
potato masher or fork, mash beans, adding
enough reserved liquid to make spreadable
consistency; heat through.
_To assemble:
_Place one warm tortilla on each dinner plate;
spread with thin layer beans; top beans with
some of the chicken mixture, pimiento, lettuce,
radishes, cheese, olives, sour cream & green
onion. Garnish with avocado, if desired.
Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Chicken Ole

NOTE: Poster says: “You might want to double
this because it’s never enough”
12 corn tortillas, torn into pieces
2 lb. cooked chicken, coarsely chopped
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1 (7 oz) can green chili salsa
8 oz. sour cream
1 T. onion, grated
1 1/2 C. grated Cheddar cheese
Lightly grease sides & bottom of crockpot. In a
separate bowl, mix together soups, salsa, sour
cream & onion. In crockpot, arrange alternate
layers of tortillas, chicken pieces & soup mixture-
ending with soup mixture on top. Cover & cook
on Low 4-5 hours. Sprinkle top with Cheddar
cheese; cook another 20 minutes or until cheese
is melted.

(recipe: carolsrecipes77-Slowcooker Digest)

White Bean Dip

1 C. canned white navy beans,
drained & rinsed
4 cloves garlic
1/2 jalapeno pepper
2 T. lemon juice
3 t. olive oil
1 tsp. salt
2 T. fresh parsley, chopped
2 tsp. sesame seeds
In food processor or blender, puree
all ingredients except parsley & sesame
seeds. Transfer puree to a glass or plastic
bowl; add parsley & sesame seeds; blend
well. Refrigerate for at least one hour before
use. Serve at room temperature. Makes 1 C.

(recipe: Rhonda G-Marys Recipe Exchange)

Cheesy Zucchini Rice

1 T. olive oil
1 C. long-grain white rice
2 c. chicken broth
2 T. butter
1 medium (or 2 small) zucchini, grated
1 C. shredded Sharp Cheddar cheese
1/2 tsp. garlic powder
salt & pepper, to taste
dash of milk, as needed
Heal olive oil in medium saucepan
over medium heat. Add rice & stir to
coat. Toast rice, stirring often, until it
starts to turn golden. Pour in chicken
broth; bring to a boil, turn heat to Low
& cover. Cook, covered, 15-20 minutes or
until most of liquid is absorbed. Remove
from heat & add butter, grated zucchini,
Cheddar & garlic powder; mix well. Cover
& let set 5 minutes. Stir again & add salt &
pepper, to taste and a dash of milk if you’d
like to thin out the texture more.

(recipe: bunsinmyoven.com)

Strawberry Cheesecake Salad

12 oz. tub Cool Whip, thawed
1 (3.5 oz) pkg. cheesecake flavored
instant pudding mix
3 (6 oz, ea) pkgs. strawberry yogurt
1 lb. fresh strawberries, sliced
3 bananas, sliced (add just before
serving or they brown)
miniature marshmallows (add
just before serving
In large salad bowl stir Cool Whip,
yogurts & pudding mix. Place in
refrigerator at least 1 hour before
serving. Add strawberries, bananas
& marshmallows just before serving.
Keep refrigerated.

(recipe: foodietale.com)

Helen’s Favorite Hot Dish

2 to 2 1/2 lb. boneless skinless chicken breasts
1 lb. wide egg noodles
2 (26 oz, ea) cans cream of mushroom soup
4 C. milk
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
2 C. shredded cheese (your choice)
1/4 C. olive oil
1 lb. sliced, fresh mushrooms
8 hard-boiled eggs, sliced
1 onion, diced
4 stalks celery, sliced
2 C. bread crumbs
1/2 C. butter
1 tsp. salt
Slice chicken breasts in half, lengthwise;
poach in salted water 5 minutes. Place
breasts in work bowl of a stand mixer
fitted with a paddle attachment; turn on
medium-low to shred chicken to desired
consistency; set aside. In a 4 qt. saucepan
over medium heat add olive oil; add
mushrooms & onions; cook until mushrooms
have released most of their liquid, about
10 minutes; set aside. In large bowl, whisk
together soup, milk, garlic powder, pepper &
salt until mixture is combined & not very
lumpy. Add chicken, cheese, mushrooms &
egg noodles; stir together & pour into a large
roasting pan that has been sprayed with non-
stick spray. Lay sliced eggs on top, cover with
plastic wrap & refrigerate overnight.
The next day:
Remove roaster from fridge & take the chill
off an hour before you bake it.
Preheat oven 375 degrees F.
Melt butter in small saucepan; add bread
crumbs & salt; sprinkle mixture over top of
dish. Bake on middle rack of oven 1 1/2 hours.
Remove from oven & allow to set 15 minutes.

(recipe: rossveback.com)

Skinny Chunky Monkey Cookies
(makes 30)

3 ripe bananas
2 C. oats
1/4 C. peanut butter
1/4 C. cocoa powder
1/3 C. unsweetened apple sauce
1 tsp. vanilla
Preheat oven 350 degrees F.
Mash bananas then add rest of
ingredients; stir & let set 20
minutes. Drop by teaspoonful
onto ungreased cookie sheets.
Bake 10-12 minutes.

(recipe: Facebook)


Wrapping up the ‘colonial costume’ ordering;
long skirt & apron are ordered, shoes are in
the mail, blouse arrived yesterday (love it-
just perfect), finally chose a yarn and today
ordered a snood. Yes, I attempted to crochet
a snood, myself, but am just not happy with
it. Here’s what I ordered:


(No, that’s not me in the photos)

Yarn color for the shawl is:


Ended up getting pure wool – wasn’t my
first choice, but the thickness, color AND
price were right – so I went with that. I think
it will go really well with the dark, forest
green skirt & white blouse.

Not much else new around here – got all
my ‘extra’ running done yesterday (extra
trip to library to pick up book on hold – turns
out I’d already read it – sigh!), quick stops
to bank, 2 grocery stores, drug store then
home. Last night was special needs group -
that went well until snack time. Usually we
get the snacks ready and the ‘kids’ come &
get their own. For some reason, last night
they didn’t (wouldn’t you know it – it was
one, very rare, night when we didn’t have
ANY helpers! Rushing around serving pop
& bowls of goldfish crackers to 28 ‘kids’
was a bit wearing. The funny part was:
they kept saying: “I didn’t get a drink!”
“I didn’t get WATER!” – then I’d run back
and fill their request. When I finally had
time to go around and say Hi to anyone
who came in late, I stopped at a table
of guys. One of the guys said: “More POP!”
I looked at the cup he was holding and said:
“You already HAVE pop!” He replied (in
typical fashion for our group): “But I
need MORE pop!” Love it! (We have to
stick to a kind of ‘rule’ – one pop, only
because if all 29+ kids decided they
all wanted more – we’d run out FAST!
One snack/one pop per person (Plus
some of them have ‘issues’ when they
drink too many liquids and the parents/
caregivers would NOT like it if we filled
them up for the car ride home! Gotta
love my group – they are truly unique!

Have a GREAT day/night – take a little
time to ‘smell the roses/flowers’ -



PS: Our weather is a nice, pleasant 80 degrees, a

little overcast, but pleasant- YAY!

So Much for the Weather Forecast!


Husband informed me last night that there was to be NO RAIN all week – just nice, warm weather. I got up today and it looked pretty gloomy & grey out there; a bit later I looked on the garage roof and informed husband: “That NO RAIN you mentioned is making the garage roof all wet!” Today was my ‘get out and do errands’ day (I sort of procrastinated yesterday); trip to library, KMart and grocery store – just light sprinkling for library & KMart but upon arrival at grocery store it began to rain a little harder (took my umbrella in with me – good thing, as it was POURING when I came out.). Even WITH umbrella my blouse was SOAKED attempting to load groceries in the car. Our local store had a special on 2 liters of Mountain Dew (the drink of choice for my husband) – it was 5 for $5.00 – I asked if there was any ‘limit’ and answer: No! YAY! I bought 11 (one was Vernors – that was also $1.00 a bottle – Vernors was for ME!) KMart had a special on 500 sheets of printer paper for $3.00 – that’s REALLY GOOD! I try, whenever possible, to get it when it’s cheap, as I go through quite a bit when doing the newsletter for my special needs group. Office Max thinks they have a ‘sale’ when they offer it for $5.00 a package – THREE DOLLARS is the lowest I’ve EVER seen! (bought 4 pkgs 0r 2,000 sheets!).

Today is the pick up date for husband to drive to airport & get our oldest son & grandson from their vacation in South Carolina. I looked at gas prices while out and was pleasantly surprised to see $3.72/9 ! That’s the lowest it’s been around here in a LONG time! (Oh, our weather has been updated to RAIN ALL WEEK now – sigh).


Quickest Peach Cobbler

2 (15 oz, ea) cans yellow cling peaches in
heavy syrup, drained
1/3 C. granulated sugar
1 T. cornstarch
1 tsp. cinnamon
pinch nutmeg
2 T. lemon juice
2 T. water
1 can refrigerated biscuits (with
at least 4 biscuits in it)
extra T. sugar for sprinkling on top
dash cinnamon (for topping)
Sides/toppings: heavy cream, whipping
cream, Cool Whip or vanilla ice cream.
Preheat oven 350 degrees F.
In small saucepan over medium heat,
combine sugar, water, cinnamon, nutmeg,
& cornstarch; stir constantly & turn up
heat a little. Once starts bubbling (about
1 minute), add lemon juice & drained
peaches. Keep stirring & break up
peaches with spoon. Continue stirring
about 3 minutes or until it bubbles,
one minute more. Place mixture into
into small, ungreased blass baking dish.
(6″ X 6″ works well) – leaving about 1
inch from top for biscuit topping. Open
biscuits & tear off 1″ chunks; place on top
of peach mixture in pan. Use as much or
as little as you like. (you can leave spaces
between dough – they will fill in). Sprinkle
dough with sugar (if desired) and a little
cinnamon. Bake 25 minutes (using 4 biscuits)
If using more, increase cooking time by
2-3 minutes for each two biscuits you use,
up to 30 minutes for a full can of 8 biscuits.
Remove from oven & serve, topping with
above suggestions. Serves 5

(recipe: Mary Free-Marys Recipe Exchange)

Preacher’s Macaroni Casserole

1 lb ground beef
2 stalks celery, finely diced
2 large onions, finely diced
1 can cream of mushroom soup
1 can tomato soup
1 1/4 C. water
1 tsp. chili powder
1/2 tsp. Lawry’s seasoning salt
1/2 tsp. garlic powder
8 oz. box macaroni noodles,
cooked until al dente/drained
shredded cheese (poster notes:
they use a combination sharp
Cheddar & mozzarella)
Preheat oven 350 degrees F.
Brown ground beef with onions &
celery; drain. Add both soups, water,
chili powder, Lawry’s, garlic powder &
cook over Low heat 20 minutes, stirring
occasionally. While sauce is simmering,
boil macaroni until 2 minutes LESS
than lowest cooking time on box.
Spray a 9 X 13 pan with nonstick spray.
After sauce has cooked 20 minutes; drain
macaroni, combine all ingredients &
pour into prepared dish. Bake 10 minutes;
remove from oven & stir, sprinkle top with
cheese & place back in oven 10 more
minutes or until cheese is melted &
casserole is bubbly.

(recipe: auntbeesrecipes.com)

Cream Cheese/Ro*Tel Tomato Dip

11 or 12 oz. cream cheese, softened
1 can diced Ro*Tel tomatoes,
drained thoroughly
1 lb. ground sausage
Chips/crackers/ for dipping
Mix cream cheese & drained tomatoes
together in crockpot. Brown sausage in
a skillet & crumble; drain. Stir meat into
crockpot. Heat thoroughly, stirring
frequently. Serve with chips/crackers.
Serves 15-20
(recip: betterrecipes.com)

Tennessee Waltzing Chicken

(LOVE the name!)

1 broiler/fryer chicken, cut into parts
1/2 C. flour
2 tsp. Accent (seasoning)
1 tsp. salt
1 tsp. paprika
1 tsp. poutry seasoning
3/4 C. vegetable oil
1/2 C. ketchup
1/4 C. orange juice
1 T. honey
1 tsp. prepared mustard
1 tsp. dry mustard
Preheat oven 350 degrees F.
In brown paper bag, mix together flour,
Accent, salt, paprika & poultry seasoning.
Add chicken; shake to coat. Heat oil in
frying pan over medium heat; brown
chicken on all sides. In small saucepan,
stir together catsup, orange juice, honey,
prepared mustard & dry mustard. Simmer,
stirring occasionally, about 5 minutes. Place
chicken in a single layer, skin side up in a
large shallow baking dish. Spoon sauce over
chicken & bake 20 minutes uncovered. Spoon
on remaining sauce & bake 20 minutes
longer or until fork can be inserted with ease.
Makes 4 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Bacon/Onion/Cheese-stuffed Burgers

1 1/2 lb. ground beef
1 clove garlic, minced
1 tsp. hot sauce
salt & freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 C. grated sharp Cheddar cheese
4 burger buns
lettuce, tomato, pickles for garnish
Preheat grill to medium
In bowl, combine beef, garlic, hot sauce,
salt & pepper (to taste). Be careful not
to over mix. Heat skillet over medium
heat & fry bacon until crispy; remove to
paper towel-lined plate to drain. Form
beef into 8 thin patties, about 1/2″ thick;
set aside. Saute onions in bacon fat until
tender, 5 minutes. Place onions & bacon in
a bowl with cheese. Form a spoonful of
bacon/cheese mixture into a ball, then place
in centers of 4 patties. Top each patty with
another patty & seal edges. Grill burgers
over medium-high heat, turning once
to desired doneness, about 4 minutes per
side for medium. Serve on buns with garnishes.
Makes 4

Skillet method: Form burgers & sear in a
skillet over medium-high heat 4 minutes per

(recipe: Rhonda G-Marys Recipe Exchange)


Green Beans, Chicken & Potatoes
(one pot meal)

4 medium potatoes, cut up
2 C. fresh green beans, cut up
1 lb. chicken breasts
1/2 C. butter
1 pkg. Italian salad dressing mix
Preheat oven 350 degrees F.
In a greased 9 X 13 pan (or larger) line

length-wise, one side of pan, with green
beans; line opposite (long side) of pan with
potatoes. Line chicken breasts down center.
Cut butter into chunks & lay over green beans,
chicken & potatoes. Sprinkle dry
Italian salad dressing mix over entire pan.
Cover with foil & bake 1 hour. Serves 4

(recipe: julieseatsandtreats.com)

Tangy Watermelon Salad

14 C. watermelon, cubed
1 red onion, halved & thinly sliced
1 C. green onions, chopped
3/4 C. orange juice
5 T. red wine vinegar
2 T. Plus 1 1/2 tsp. honey
1 T. green pepper, finely chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dry mustard
3/4 C. oil
In large bowl, combine watermelon & onion;
set aside. In small bowl, combine orange
juice, vinegar, honey, green pepper &
seasonings; slowly whisk in oil; pour over
watermelon mixture; toss gently. Cover &
refrigerate at least 2 hours. Serve with
slotted spoon. Makes about 10 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Cashew Cole Slaw

1/3 C. sugar
2 C. Miracle Whip salad dressing
1/2 head cauliflower, cut up
1 bag coleslaw
1 C. cashews
(bacos – or cooked, crumbled bacon)
Mix sugar & Miracle Whip; add
coleslaw & cauliflower. Just before
serving mix in cashews & bacos -
or real bacon.

(recipe: julieseatsandtreats.com)


Apricot Carrots

1 lb. carrots, sliced
1/4 C. apricot preserves
1 T. butter
1 tsp. lemon juice
1/4 tsp. grated orange peel
1/8 tsp. ground nutmeg
Place carrots in saucepan with enough
water to cover; bring to boil. Cover &
cook 8 minutes or until crisp-tender;
drain. Add remaining ingredients; cook
& stir over medium heat 3 minutes or
until preserves are melted & carrots are
cooked. Serves 4

(recipe: Rhonda G-Marys Recipe

Machaca Beef

1 1/2 lb. beef roast
1 large onion, sliced
4 oz. can chopped green chiles
2 beef bouillon cubes
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. seasoning salt
1/2 tsp. ground black pepper
1 C. salsa
Combine all ingredients (except salsa)
in crockpot. Add just enough water to
cover. Cover & cook on Low 10-12 hours
or until beef is tender. Drain & reserve
liquid. Shred beef using two forks to pull
it apart. Combine beef, salsa & enough of
reserved liquid to make desired consistency.

Use as filling for burritos, chalupas, quesadillas,
or tacos Serves 12

(recipe: Peg-Slowcooker digest)

Crockpot Tapioca Pudding

2 quarts 2% milk
1 C. tapioca or rice (small pearl
1 1/2 C. sugar
Mix & cook above ingredients in
crockpot on High 3 hours; stir
about every 20 minutes.
4 eggs
2 tsp. vanilla
Beat eggs & vanilla in separate bowl.
(After 3 hours cooking) spoon some
hot tapioca into beaten egg mixture
while constantly stirring until egg
mixture is warm to touch. Slowly
pour this mixture into hot tapioca in
crockpot; stir well. Let mixture cook
in crockpot another 20 minutes, stirring
every 5-10 minutes. Serve warm or
cold (or with cinnamon sprinkled on

(recipe from a friend)

On the knitting scene – I have about 8 more baby
hats to finish then will be able to deliver another
100 hats (bringing the total, ever, to 500 hats).
Mind you – I didn’t make them all, I had help from
my friends!

Finally got word from the Detroit Veteran’s
Hospital person in charge of their Baby Shower -
it seems a gentleman who was very close with
most of the people there at the Vet’s recently
died and his passing deeply affected those who
usually arrange this event. They have decided,
instead of a shower, they will be putting together
individual ‘goodie bags’ for each person and
hand delivering them. They are still happy to
receive our blankets and I’m trying to coordinate
the ‘pick up’ date for them; sometime mid-

Well, I’m hoping the rain won’t keep my ladies
from coming to Knit/Crochet night tonight -
I don’t know about them, but I really look
forward to seeing them and all their ‘creations’.

Enjoy your day!



Nice Quiet Morning!

old lady at desk

Last night we had multiple thunderstorms – woke me up a few times; now I don’t have to worry about watering my two hanging flower baskets! Right now it’s 74 degrees, a little gray & gloomy. Today, so far, is nice and quiet – no particular errands to run – might go to the library to return some books a little later (I’ve run out of reading materials and dug into some old Clive Cussler books, but I’d read them all – sigh).

STILL trying to locate/find a suitable yarn to knit the shawl – not happy with the colors I’m finding (still can’t decide on either a camel or a sort of light goldish color). I either like the color (sort of) and the price is through the roof, or I like the weight (that means how thick the yarn is – I want it to be very thin to make a light, lacy shawl) but can’t find a color, or the price is right but it’s WOOL (don’t want ALL wool or it could shrink) – sigh. I have several ‘possibles’ – just still in the deliberation stage. I did get the blouse & shoes I wanted and the skirt & apron are being made, so it’s not a total loss (AND I have a year to prepare!).


5-Layer Cracker Toffee Bars

1 stick unsalted butter, melted
3 sleeves Ritz crackers, crushed
1 (12 oz) pkg. semi-sweet chocolate
1 C. chopped pecans, toasted
3/4 C. toffee bits
1 C. shredded coconut, toasted
1 (14 oz) can sweetened condensed
Preheat oven 350 degrees F.
Line a 9 X 13 pan with foil & spray
with nonstick spray. Combine
crushed crackers with butter; press
into bottom of pan; bake 10-12
minutes until golden brown. Cool
3-5 minutes. When crust has cooled,
top with remaining ingredients in
even layers in this order:
chocolate chips/chopped nuts/toffee
bits/toasted coconut.
Pour sweetened cond. milk evenly over
the entire pan. Bake 25-30 minutes until
bars are golden brown. Cool 2 hours
before cutting into squares.

recipe: favesouthernrecipes.com)

Simple Potato Salad

6 medium russet potatoes*
cut into 1″ cubes
6 hard-boiled eggs, peeled &
1/3 C. sweet pickle relish
1 C. mayonnaise
1 heaping T. Dijon mustard
3/4 tsp. salt
3/4 tsp. black pepper
Boil potatoes in liberally salted water
15-20 minutes or until tender. Add
potatoes to colander & gently rinse
under cold water/drain thoroughly.
Add potatoes, chopped eggs & relish
to a large bowl. Combine mayonnaise,
mustard, salt/pepper in a small bowl;
whisk until thoroughly combined. Add
mayo mixture to potatoes & gently
fold until all ingredients are
thoroughly combined. Refrigerate until
ready to serve.

*Russet potatoes cook up a bit mushy;
if you like firmer cubes that will keep
their shape better, use 8-10 medium
Yukon Gold or red potatoes & cut into
3/4″ cubes

(recipe: Southyourmouth.com)

Cracker Barrel Sunday Chicken

oil for frying
4 boneless skinless chicken breasts
2 C. flour
2 tsp. salt
2 tsp. ground black pepper
1 C. buttermilk*
1/2 C. water
Pour 3-4 inches oil into a deep fryer or
large pot/deep skillet & heat oil to
350 degrees F.
Combine flour, salt & pepper in a bowl,
stir to combine well. In another bowl
mix buttermilk & water. Pat chicken
dry with a paper towel. Season chicken
with salt & pepper then dredge in flour,
dip in buttermilk & dredge again in flour.
Deep fry pieces in hot oil; turn during
cooking to make sure both sides are
golden brown, 7-8 minutes. When done,
drain on a wire rack. Serves 4

*If you do not have buttermilk, pour
1 T. lemon juice or vinegar in a 2 cup
measuring cup, fill the rest of the cup
to the 1 Cup measure with milk; stir
well & leave set 5 minutes – you will
have buttermilk!

(recipe: copykat.com)

Mango Chicken Salad Wraps

1/4 C. Miracle Whip salad dressing
1/4 tsp. curry powder
1 (6 oz) pkg. sliced chicken breast
1/2 C. chopped fresh mangos
1/4 C. chopped red peppers
1 T. sliced green onions
2 spinach-flavored (8″) tortillas
Mix Mir. Whip & curry powder until
blended; add all other ingredients
(except tortillas); mix lightly. Spoon
mixture down centers of tortillas;
roll up. Serves 2

*For extra flavor, add 1/4 C. dried
cranberries and/or drained canned
mandarin orange slices to filling

(recipe: Kraft foods)

Peach BBQ Pork

2 T. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 large peach, peeled/chopped
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 T. apple cider vinegar
2 T. Worcestershire sauce
1 T. maple syrup
pinch salt & pepper
1 lb. pork tenderloin, trimmed
of visible fat
In large saucepan, heat olive oil
over medium-high heat. Add onion
& saute, stirring occasionally, until
translucent, about 5 minutes. Reduce
heat to medium; add garlic & peach;
cook 3 minutes. Stir in tomatoes,
tomato paste, vinegar, Wors. sauce,
maple syrup & salt/pepper; cook,
stirring occasionally, 15 minutes.
Pour 3/4 C. sauce in bottom of
crockpot; lay pork tenderloin on
top of sauce. Coat top of pork with
remaining sauce. Cook 4 hours on
High or 8 hours on Low. Serves 4

(recipe: thenovicechefblog.com)

Next Day Salad


1 large head iceberg lettuce,
1 small head cauliflower, broken
into florets
1 medium head broccoli, broken up
1 C. finely chopped red onion
1 C. chopped, cooked bacon (about
9 slices)
1/2 C. fresh grated Parmesan cheese
1 1/2 C. mayonnaise
1/4 C. sugar (or to taste)
2 T. apple cider vinegar
1 T. yellow mustard
1/2 tsp. kosher salt (or to taste)
1/4 tsp. black pepper ( or to taste)
1/4 tsp. Creole or Cajun seasoning
(optional – or to taste)
Layer ingredients in a deep (4 inch) 9 X 13
pan in order listed above. Whisk together
dressing ingredients & spread evenly over
top. Cover tightly with plastic wrap &
refrigerate at least 12 or up to 24 hours.
Toss well before serving. Serves 8

(recipe: deepsouthdish.com)

Buffalo Chicken Dip

2 C. finely chopped or shredded
cooked chicken
1/3 C. hot sauce (Franks/Tabasco)
1 C. mayonnaise
1 C. shredded Cheddar cheese
2 T. finely chopped green onions
1 tsp. lemon juice
1/4 C. crumbled blue cheese
‘Dippers’: cut celery sticks,
crackers, etc.
Preheat oven 375 degrees F.
Toss chicken with hot sauce; stir in
remaining ingredients (except blue
cheese); pour mixture into 1/2 qt.
shallow casserole dish; sprinkle top
with blue cheese. Bake, uncovered,
20 minutes or until bubbly. Serve with
desired ‘dippers’: celery sticks,
crackers, etc. Makes 3 C.

(recipe: Hellmann’s.com)
Creamy Spinach Tomato Tortellini

1 (20 oz. pkg. Three-cheese tortellini
(refrigerated kind)
2 T.butter
2 cloves garlic, minced
3 T. flour
1 tsp. onion powder
1 1/4 C. milk (do not use skim)
1/2 C. heavy cream
1 (14.5 oz) can petite diced tomatoes,
1 1/2 C. (packed) chopped fresh spinach
3 T. chopped fresh basil
2 tsp. chopped fresh oregano (or 1/2 tsp. dry)
salt & freshly ground black pepper
6 T. finely shredded Parmesan (plus more
for serving)
red pepper flakes, for serving (optional)
Cook tortellini accordg to pkg. directions. In
large, deep skillet or saucepan, melt butter
over medium heat; add garlic & saute 30
seconds, then add flour & onion powder.
Cook, whisking constantly, 1 minute. Slowly
pour in milk & cream then whisk until smooth.
Cook, stirring constantly, until mixture begins
to simmer, then add tomatoes, spinach, basil
& oregano. Season with salt & pepper, to taste.
Cook several minutes longer until sauce has
thickened & spinach has wilted. Add Parm.
cheese & stir until melted; remove from heat.
Toss prepared & drained tortellini into sauce
mixture. As pasta rests the sauce will seem
thicker & soak into the noodles.Serve warm
sprinkled with additional Parm. cheese, if
desired and optional red pepper flakes.
Makes 5 (1 C.) servings

(recipe: cookingclassy.com)

Marinated Cucumber/Onion/Tomatoes

3 medium cucumbers, peeled/sliced
1/4 ” thick
1 medium onion, sliced & separated into
3 medium tomatoes, cut into wedges
1/2 C. vinegar
1/4 C. sugar
1 C. water
2 tsp. salt
1 tsp. fresh ground black pepper
1/4 C. oil
Combine all ingredients in large bowl;
mix well & refrigerate at least 2 hours
before serving.

(recipe: Mary Free-Marys’ Recipe

Dessert Salad

1 can cherry pie filling
1 can Eagle Brand condensed milk
1 can mandarin oranges
1 can crushed pineapple,
1 C. chopped pecans
1 (8 oz) tub Cool Whip, thawed
Mix all ingredients together; cover
& chill until serving.

(recipe: Dorie-Mary’s Recipe Exchange)

That’s the events of the day -
hope you have a GREAT DAY!



Good Times!


Yesterday I jumped out of my ‘normal’ and went with my husband to visit friends in a near by ‘village’: Lake Orion, MI; they live on an island and it is ‘THE’ place to be to view fireworks. I haven’t been there in a good 8-10 years (why? Simply because I really don’t like big crowds) but I made the exception and went – it was WELL worth it! It was good to see friends, re-connect and just ‘chill’. Because their firewords display is so well known in the area, it is highly suggested you get ON the island early (we got there around 3 and almost couldn’t find a parking space! To emphasize this more: they put up signs (there’s only one 2 lane road in & out) that says: “Island closed 4 -11 p.m.” – they aren’t kidding! Later on we saw 2 policemen riding their bicycles around, just making sure the peace was kept. They know our friend well and don’t bother him – even though you could plainly see a big flat board on the driveway with lots of already blown up fireworks! (our friend LOVES setting off firecrackers & medium explosives!). It was a long day spent sitting on deck chairs or just walking around – finally at 10 p.m. they began – EXCELLENT! I’d forgotten what a spectacular job they do – easily 45 minutes of beautiful displays followed by one of the biggest finales I’ve ever seen! We left to go home around 11:25 and it was bumper-to-bumper off the island and for quite a while after that – you KNOW people like it when it’s that crowded! Our friend also loves a party – he had bought and planted 54 big flowers & hanging baskets earlier in the week, just to beautify his house! There was food galore: lots of various salads, meatballs in the crockpot, TONS of various dips & chips, and a good 6-8 desserts (I made 16 filled cupcakes – they didn’t last a 1/2 hour!). Even thought, the day before, I kept grumbling to myself that I didn’t want to go, I’m glad I did! It had been so long that one friend came up to hug me, saying it was so good to see me, and later I asked someone: “Who IS that short, bald guy?” I was shocked to find out who it was – I knew him but hadn’t seen him in a good 8-10 years! (I guess that’s what I get when I don’t go see friends more frequently, eh?)

It’s now Saturday and I’m very glad I have this day between yesterday’s events and tomorrow’s church – I NEED a ‘down’ day! Still searching for the ‘right’ yarn to knit the shawl – can’t decide on color! The skirt is a dark forest green, blouse is white/apron is white – kind of torn between black and camel color (but I can’t seem to find the right camel for my liking in a #2 Lace-weight yarn! Still searching the ‘net). I did knit the snood in a sort of bright forest green – not really happy with how it came out (it’s too bunchy at the top). I managed to find a site that sells already knit ones for $10! Thinking about it – I’ve got a year to decide! There is a sort of mint green one, several black, and one CAMEL color – the RIGHT camel color – decisions/decisions!

Today is our ‘Fourth of July’ Dinner, since we didn’t have it yesterday. BBQ’d ribs in the crockpot and red skin potato salad – YUM! I love cooking ribs in the crockpot – I cook them, usually, all day – they come out so TENDER! I just cook them on High for a good 4 hours – no sauce, nothing but the ribs. Using my turkey baster, I get all the liquids out them cover them in Sweet Baby Ray’s BBQ sauce and cook them another 2-3 hours – works every time. Sometimes I put them on a flat sheet tray and put them under the broiler for a few, just to brown up the sauce (and, of course, add a little more sauce before broiling).


Creamy Vanilla-Berry Salad

1 (32 oz) container vanilla yogurt
1 (6 oz) box instant vanilla pudding mix
1 (16 oz) tub Cool Whip, thawed
2-3 C. fresh or frozen berries (blueberries,
strawberries or raspberries)
Place vanilla yogurt in large bowl; sprinkle
box of dry pudding mix over yogurt & mix
well. Mix in tub of thawed Cool Whip &
gently stir in 2 C. berries (reserving 1 C. for
topping), mix until just combined. Smooth
top of mixture then top with remaining
berries. Cover & chill until ready to serve.
Serves 10
Can be made up to 24 hours in advance



A-1 BBQ Ribs

3 lb pkg. baby back ribs
1 T. brown sugar
1 T. paprika
2 tsp. garlic powder
1 1/2 tsp. ground black pepper
1/2 c. water
2/3 C. orange marmalade
1/2 C. A1 original sauce
1/4 C. dijon mustard

Heat grill on medium heat. Place
half ribs in single layer on large
sheet of heavy-duty aluminum
foil. Mix sugar & seasonings; rub
half evenly on both sides of ribs.
Bring up foil sides; double fold top
& one end to seal packet. Add 1/4 C.
water to packet through open end.
Double fold remaining end, leaving
room for heat circulation inside;
repeat to make second packet. Grill
45 minutes – 1 hour or until ribs are
done. Remove ribs from foil. Mix
remaining ingredients until blended.
Return ribs to grill; brush with half
marmalade mixture; grill 15 minutes,
turning & brushing occasionally with
remaining marmalade mixture.
Serves 6

(recipe: Kraft foods)

Cranberry-Glazed Braised Short Ribs

2 C. cranberry juice
juice from 2 oranges
1/2 C. A1 original sauce
1/3 C. sugar
3 T. minced ginger
3 lb. beef short ribs (about 6)
1 small onion, chopped
1/2 c. dried cranberries
2 fennel bulbs, cut into 1/4″
thick slices
1 T. cornstarch
Mix first 5 ingredients; set aside.
Cook ribs in Dutch oven or large
deep skillet on medium-high heat
4 minutes on each side or until
browned on both sides. Remove
ribs from pan; add onions &
cranberries, cook 5 minutes
stirring frequently. Return ribs to
pan; add 2 C. cranberry juice
mixture; bring to boil & cover.
Simmer on Low heat 1 hour 15
minutes. Add fennel; cook 45
minutes or until ribs are tender.
After about 15 minutes, bring
remaining cranberry juice mixture
to boil in medium saucepan; simmer
on medium-low heat 15 minutes or
until thickened, stirring frequently.
Use fork or slotted spoon to transfer
ribs & vegetables to platter; cover to
keep warm. Skim & discard fat from
sauce remaining in pan. Pour half into
medium bowl; whisk in cornstarch until
well blended; add to cranberry juice
mixture in saucepan; mix well & bring
to boil, stirring constantly. Cook 1 minute.
Serve vegetables & ribs topped with
cranberry glaze. Serves 6

(recipe: Kraft foods)


BBQ Shrimp Skewers

1 lb. jumbo raw shrimp, shelled/
deveined (weight after peeling)
2 cloves garlic, crushed
kosher salt & pepper
3 T. (*Kansas city style BBQ sauce)
8 long wooden skewers
Soak skewers in water at least 20
minutes before using to prevent
burning. Combine shrimp with
crushed garlic & season with salt
& pepper. * Lightly oil grill to medium
heat. When grill is hot, add shrimp
& grill on both sides 6-8 minutes
total cooking time until shrimp is
opaque & cooked through. Brush
on sauce during last minute of cooking.
Eat immediately. Serves 4

*Kansas City-Style BBQ sauce:
1 1/3 C. tomato sauce
1/3 C. tomato paste
1/3 C. honey
1/2 C. + 3 T. red wine vinegar
1/4 C. molasses (unsulfered)
2 tsp. hickory liquid smoke
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. ground cinnamon
1/8 tsp. chili powder
In large saucepan combine all
ingredients & simmer over Low
heat 25 minutes, stirring
occasionally. Let cool & store in
refrigerator until ready to use.
Makes 2 C. + 2 T.

(recipe: skinnytaste.com)


Tangy Key Lime Pie

1 C. graham cracker crumbs
3 T. butter, melted (salted)
2 T. brown sugar
1/2 tsp. lime zest

2 large egg yolks
1 (14 oz) can sweetened condensed
1/2 C. fresh lime juice (about 5 limes)
2 T. fresh lemon juice (about 1 1/2
PLACE IN CROCKPOT (not batter):
1 C. warm water
Garnish: whipped cream
for topping, if desired
a 6 qt crockpot
and a 1.5 qt. casserole dish
(like Pyrex or Corningware)
Spray casserole dish with
nonstick cooking spray.
Mix cracker crumbs with butter,
brown sugar & lime zest.  press
crust mixture into bottom of
dish. In large mixing bowl whip
egg yolks, cond. milk, lime juice &
lemon juice with elec. mixer
until frothy; pour evenly on top
of cracker crumbs in dish.
Gently lower casserole dish
into crockpot (on top of warm
water), being careful to not
slosh water into dish. Cover
crockpot & cook on High 2-3
hours or until no longer shiny
on edges & center is set*
Remove casserole dish &
refrigerate at least 4 hours
or overnight before serving.
Serve with whipped cream,
if desired. Serves 6

*you can poke it with your finger;
if set, you shouldn’t get any
filling on your finger

(recipe: crockpot365.blogspot.com)


Cucumber/Tomato/Mint Salad

couple cucumbers, peeled/diced
couple tomatoes, chopped
1/2 onion, diced
Feta cheese (optional)
crushed garlic (optional)
sea salt
black pepper (to taste)
olive oil, to taste
fresh lemon juice, to taste*
dried mint, few generous pinches;
more, if fresh
Toss all ingredients together in
a salad bowl. Best eaten when fresh,
but keeps for a day or so in fridge.

*or raw apple cider, coconut vinegar,
or Kombucha)

recipe: gnowfglins.com


Baked Onion Rings

1 yellow onion – ends trimmed,
peeled & cut into 1/2 inch slices
2 eggs
2 T. milk
3 C. panko bread crumbs
1/2 C. flour
salt & pepper, to taste
Preheat oven 450 degrees F.
Separate onion slices into individual
Whisk eggs & milk in a bowl until
thoroughly combined. Place panko
crumbs in a separate bowl. Place
onion rings in large ziplock bag. Add
flour, salt & pepper; seal bag & shake
until rings are well coated. Drop
flour-coated rings into egg/milk
mixture a few at a time, & toss
lightly with tongs until coated. Place
rings into panko crumbs & gently
shake bowl to toss crumbs with
onion rings until rings are coated.
Transfer coated rings to a large
baking sheet. Spray rings lightly
with nonstick spray. Bake until
rings are tender & crumbs are
lightly golden, 12-15 minutes.

(recipe: Kris-justapinch.com)


Spinach-stuffed Tomatoes

1 (12 oz) pkg. Stouffer’s Spinach
souffle, defrosted*
accordg to pkg. directions
8 medium tomatoes
1/2 C. (2 oz) shredded Parmesan,
Cheddar or Swiss cheese
Preheat oven 350 degrees F.
Cut 1/2″ slice from top of each tomato;
scoop out pulp, leaving shell intact. Fill
each tomato with spinach souffle;
sprinkle cheese over top. Place in shallow
baking dish. Bake 25 minutes. Makes 4

*Defrost souffle in microwave on
medium power 6-7 minutes.

(recipe: Rhonda G-Mary’s Recipe Exchange)

No Bake Strawberry Icebox Cake
(overnight recipe)
12 oz. cream cheese, softened
4 C. heavy cream, divided
2 T. lemon juice
1/3 C. sugar
4 C. diced fresh strawberries
(15 oz) box ‘Nilla Wafer cookies
1/3 C. powdered sugar
1/2 tsp. vanilla
1 drop red food coloring (optional)
Cream together cream cheese, sugar &
lemon juice until soft & fluffy. Add 3 C.
heavy cream & beat on medium speed
with elec. mixer until thickened & fluffy;
gently fold in strawberries. Place a single
layer of ‘nilla wafers in a 9 X 13 pan; top
with 1/3 cream mixture – repeat layers
two more times. Combine remaining
cup of heavy cream, powdered sugar,
vanilla & food coloring (if using). Beat
on medium-high until thickened; spread
over cake. Cover & refrigerate overnight.
Top with additional strawberries & serve.


Ribs are in the crockpot, just had a tasty meatloaf/Cheddar cheesesandwich for my brunch (LOVE leftover meatloaf for sandwiches!)
It’s almost 80 degrees out now -sun brightly shining; maybe I’ll take my knitting outside today, just to
enjoy the lovely weather! On our drive yesterday I was observing the gas prices: on average, $3.81/9 – not
bad! I’m really glad they DIDN’T
raise the prices for the holiday weekend!

Enjoy your day and remember to
YOURSELF (and someone else, if you can!);



PS: In my perusings today I found a
very interesting KNITTING site:


They go from teaching beginning knitting
using videos, to more advanced stitches/
techniques! I found a very nice pattern
for the border of my (soon to be knit)
shawl, AND a new-to-me technique for
loosely binding off stitches (to the non-
knitter, it means how to finish your
project and take off the stitches at the
end. Her technique helps you to NOT
have tight stitches at the end; I have
tried many times to loosely knit/bind
off only to have the stitches be a little
tight – her method gives me HOPE!)



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