and so we begin another NEW week!

We’re supposed to be getting rain soon which will also go into tomorrow (glad our knit group meets on line/Zoom on Tuesdays!). Speaking of knitting/crochet, finally finished the ‘using up the little bits of baby yarns’ 3 inch Granny squares blanket:

Just got a call from the pregnancy center I donate these blankets to (called them last week) – they are still not receiving them directly; I have to go to the back of their storefront & deliver them to a worker. That’s fine – I think there’s something like 9 blankets & 6 baby hats. It will be nice to hand them off & start ‘fresh’ with another batch of blankets for next year some time. (I usually deliver them twice a year).

Had a discussion with my knit/crochet ladies about when the weather gets too cold to meet outside – I’m thinking towards the middle/end of October. I need to stop by Panera Bread & check out their seating arrangements (after Covid). I heard that when Covid was in full bloom they were only doing ‘drive through’ orders. Now they are open to the public BUT I’m not sure they are back to their old seating arrangements whereby we could seat 21-25 ladies for 2 hours in the evening – I’ll see…



Since I’ve noticed there are a few new readers here on my blog, I thought it might be necessary to, once again, state that the recipes I post are NOT mine – the location of each recipe is listed at the end of each recipe post.


Frosted Banana Bars

1/2 C. butter, softened
2 C. sugar
3 large eggs, room temp.
1 1/2 C. mashed ripe bananas (about 3
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
dash salt


1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla
Preheat oven 350 degrees F.
Spray 15 X 10 X 1″ baking dish with
nonstick cooking spray.

In large bowl cream butter & sugar until
fluffy, 5-7 minutes. Beat in eggs, bananas
& vanilla. In another bowl combine flour,
baking soda & salt – stir into creamed
mixture just until blended – pour into
prepared pan – spread evenly.
Bake 20-25 minutes until a toothpick
inserted into center of cake comes out
clean. Cool in pan on wire rack.

In small bowl beat cream cheese &
butter until smooth. Add in powdered
sugar & vanilla – beat until smooth.
Frost bars.


Cowboy Cornbread Trifle

1 box cornbread mix – prepared
accordg. to pkg. directions
2 medium jalapeno peppers, seeded/
1/2 medium yellow onion, chopped
1 bell pepper, seeded/chopped
1 lb. thick-sliced bacon, cooked/chopped
1 1/2 C. mayonnaise
1 C. Ranch salad dressing
1 (28 oz) can diced tomatoes, juices
2 (16 oz, ea) cans beans (pinto, kidney
or black) drained/rinsed
2 (16 oz, ea) cans sweet corn, drained/
2 C. shredded Cheddar cheese
1 small bunch green onions, thinly sliced
salt/pepper – to taste
Cut cooked/cooled cornbread into 1-inch

In a large bowl toss tomatoes, onion, bell
pepper, beans, jalapenos & corn.
In another bowl combine mayo & ranch
dressing – add salt/pepper, to taste.

Building Trifle:
In a large serving bowl add 1 layer chopped
cornbread, a layer of salsa, shredded cheese,
a layer of mayo mixture & a layer of diced
bacon-repeat layers until reaching top of
serving bowl. Garnish top with chopped
green onions & any remaining cheese &
bacon. Refrigerate before serving.
Serves 8-10


Zucchini Ricotta Fritters

2 medium zucchini, coarsely shredded
1/4 C. ricotta cheese
1/4 C. Greek plain yogurt
2 T. feta cheese, crumbled
3 cloves garlic, minced
3 large scallions, very thinly sliced
1/4 C. fresh dill, chopped
2 large eggs
2 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. black pepper
3/4 C. flour
Olive or vegetable oil – for frying

lemon wedges & tzatiki for serving
Place shredded zucchini in a strainer –
toss with salt & let stand 10 minutes.
Thoroughly squeeze out as much
moisture as you can.

In large bowl combine zucchini, ricotta,
yogurt, feta, garlic, scallions, dill, eggs,
lemon zest & 1 tsp. salt & pepper; stir
well then stir in flour just until incorporated.

Line a large baking sheet with paper towels.
In a large skillet, heat 1/4 inch oil until
shimmering. Working in batches, add 2 T.
mounds of zucchini batter to hot oil – spreading
them to form 3 inch fritters. Fry over moderately
high heat, turning once, until browned & crisp,
about 3 minutes. Drain fritters on paper towels
& serve immediately with lemon wedges &
a little tzatziki sauce.
Makes about 20 fritters

(recipe: Pinterest)

Grilled Honey-Lime-Srirach Chicken
(1 hour or overnight marinade)
4 boneless skinless chicken breasts
1/4 C. honey
1/4 C. soy sauce
2 limes, juiced
2 T. Sriracha
2 cloves garlic, crushed
1 T. olive oil
In a medium bowl whisk honey, soy sauce,
lime juice, olive oil, crushed garlic & Sriracha.
In a large ziplock bag place chicken & marinade.
Seal bag & mash bag to make sure each breast is
coated. Refrigerate at least 1 hour or overnight.

Preheat grill to medium heat (375 degrees F.)
Using tongs, carefully remove each chicken breast
from bag & place on grill (discard bag & any
excess marinade).
Grill breasts 4-6 minutes on each side. When
done, transfer to a serving platter.
Serves 4


Black Bean Salad

1 (15 oz) can black beans, drained/rinsed
1 C. corn (1 large ear sweet corn or 1 C.
defrosted frozen)
1 C. cherry tomatoes, halved
1 C. red bell pepper, chopped
1/2 c. chopped red onion
1/2 C. chopped cilantro
1 1/2 limes
1 T. olive oil
1 tsp. kosher salt
1/2 tsp. chili powder
1/4 tsp. ground cumin
1 avocado, large/pitted/peeled/
In large bowl combine black beans, corn,
tomatoes, red pepper, onion, cilantro, lime
juice, olive oil, salt, chili powder & cumin –
stir to combine. Gently stir in avocado – season
with additional salt, if necessary.
Serves 6

This salad can be made in advance, up to 1 day,
wait to stir in avocado until serving time.

Creamy Crab Dip

12 oz. fresh lump crabmeat, drained/
picked clean of shells
1/2 C. sour cream
1/2 C. mayonnaise
1/3 C. chopped scallions
2 T. fresh lemon juice
1 T. chopped fresh flat-leaf parsley
1 T. Old Bay seasoning
chopped chives – garnish
celery sticks for dipping
In medium bowl stir together crabmeat,
sour cream, mayo, scallions, lemon
juice. parsley & Old Bay. Top with
chopped chives & serve with celery
sticks for dipping. Serves 6


Crockpot Taco Pasta

1 lb. ground beef or turkey
1/2 C. diced onion
1/2 c. diced sweet peppers
1 pkt. dry taco seasoning mix
1 (10 oz) can Ro-Tel tomatoes
(poster used lime & cilantro)
1 (15.25 oz0 can whole kernel corn, drained
1 (15 oz) can black beans, drained/rinsed
1 (16 oz) jar mild salsa verde (or your favorite
4 oz. cream cheese
2 C. Monterey Jack cheese, shredded
1 lb. rotini pasta
1 C. chicken broth
Any of your favorite taco toppings:
Chopped black olives, chopped lettuce,
chopped tomatoes, chopped green pepper,
sour cream, shredded Cheddar cheese.
In a skillet place gr. meat, taco seasoning mix,
onion & sweet peppers. Cook over medium heat
until cooked (drain). Add to crockpot along with
Ro-tel tomatoes, corn, black beans, salsa verde &
cream cheese. Cover & cook on High 3-4 hours
(or Low 5-6 hours).
When cooking time is done, add chicken broth &
pasta – stir & cook 10-20 minutes on High until
pasta is cooked. (Watch the pasta – it might cook
faster or slower than poster recommended time).
Stir in cheese & allow to melt.
Top with your favorite taco toppings & serve.
Serves 8


Apple Cinnamon Rolls

2 tubes cinnamon rolls,
cut into quarters *
1 can apple pie filling
1/2 C. chopped walnuts or pecans

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray. Mix up
all ingredients in large bowl then
pour into prepared pan. Bake
45 minutes. Remove from oven &
cool. *Spread icing on top.

(recipe: Facebook)


Hope you’re having a GREAT start to your week!



Published in: on September 20, 2021 at 3:31 pm  Comments (1)  

Fall is coming but –

Our weather is slowly getting a little colder each day BUT we still have bright, sunny days like today – no rain, slight breeze, some fluffy clouds. It’s another PERFECT day to join my friends to knit/crochet in the park! (4-7 p.m.). I’ve finished crocheting all the little 3 inch squares and joined them together. Next step is to crochet a white border to tie it all together; am planning on taking that to the park today. Started 2 plain scarves for the needy – one is a really soft pink/white/tan variegated and the other is a cranberry/cream twisted yarn. It feels almost strange to only have a few projects going! (of course, if I get really bored I can always pick up the knit baby booties!). Was going to deliver 7 blankets & 6 hats to our local pregnancy center but when I called there they are only having ‘by appointment’ things (like last year during Covid: Only Tuesdays 11 -4 at the back door). Am just hoping to have a clean slate so I can start new projects for Fall/Winter.

I’m not quite ready to totally give up posting SUMMER-type recipes (Fall, in my mind, doesn’t start until October!).

Strawberry Salad Dressing

2 C. halved fresh strawberries
1/3 C. orange juice
1/4 red onion, chopped fine
1/4 tsp. salt
1 1/2 T. honey
1/3 C. olive oil
1 T. poppy seeds
In a blender or food processor add
strawberries, orange juice, onion, honey
& salt – blend until well combined.
Slowly blend in olive oil until just
combined (taste & adjust salt or honey,
as desired).
Pour into a mason jar (or a jar with a lid);
add poppy seeds – cover & shake to
Store in fridge & use within one week of
Makes 14 servings


Herb-Roasted Carrots w/Hot
Honey Whipped Cheese

2 lb. carrots, washed/peeled
olive oil
10 oz. goat cheese
crushed red pepper flakes
chopped fresh thyme
Preheat oven 400 degrees F.
Line a rimmed sheet pan with
parchment paper. Place carrots
on sheet; drizzle with olive oil &
add a little salt/pepper. Roast them
30 minutes.

In a bowl mix goat cheese, red pepper
flakes & honey. Add a little thyme &
blend until thoroughly combined. Drizzle
a little olive oil on top before serving.
Serve roasted carrots with Honey
Goad Cheese


Zucchini Beef Skillet

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 fresh tomatoes, peeled/chopped
1 1/2 C. fresh or frozen corn
2 T. pimiento
1 T. dried parsley
5 C. unpeeled thinly sliced zucchini (can
use yellow squash or half squash/half zucchini)
1 pkg. dry onion soup mix
3/4 C. water
In a large skillet brown beef, onion &
green pepper; drain. Add remaining
ingredients. Cover & simmer 15-20
minutes until vegetables are tender
Serves 4


Watermelon Party Bites

CUT: 12 (1 1/4 X 3 inch) seedless watermelon
‘rectangles’, 3/4 inch thick
1 C. olive tapenade (olive pate)
6 1/2 oz. crumbled herbed goat cheese

Place watermelon rectangles close together
in a tight row on a work surface or on a
piece of waxed paper.
Spread tops of slices evenly with tapenade.
Sprinkle goat cheese over tapenade then
arrange on a serving tray. Serves 6

Fresh Chunky Salsa

3 tomatoes, finely chopped
1/2 C. finely chopped onion
1 jalapeno pepper, finely chopped
(seeded if you want less heat)
2 T. finely chopped cilantro
1 clove garlic, finely chopped
1/2 tsp. salt
1 T. lime juice
dash hot pepper sauce
NOTE: serve with tortilla chips for
dipping (OR) as a topping over chicken
or fish
In a medium bowl combine all
ingredients – mix well. Serve or
cover & chill until ready to serve.
Makes 4 cups


Spicy Shrimp Alfredo (stove & grill)
(1-2 hour marinade)


1 tsp. olive oil PLUS 1 clove garlic,
1 lb (26/30) shrimp, peeled/deveined
1 T. brown sugar
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. salt

Alfredo Sauce:

4 T. butter or vegetable oil
1/4 C. flour
3 cloves garlic finely minced
1 tsp. garlic powder
3 C. Half & Half cream (can use heavy
cream or whole milk)
2 C. freshly grated Parmesan cheese
2 T. cream cheese
1 lb. fettuccine noodles (pasta)
Place shrimp in a gallon-sized ziplock bag
with oil & garlic. In a bowl combine brown
sugar, paprika, garlic powder, Ital. seasonings,
pepper & salt (add Ital. seasoning – reserve
1-2 tsp. for later) – mix well & blend in shrimp
bag. Gently shake to make sure all shrimp are
coated. Refrigerate 1-2 hours.
Cook pasta accordg. to pkg. directions. Drain &
add a little oil to keep it from sticking if it’s ready
before shrimp.
In large heavy pan melt butter over medium heat.
Add flour & minced garlic; cook, stirring, 1 minute.
Reduce heat & STIRRING CONSTANTLY, gradually
add Half & Half. Turn heat to medium-high & bring
to a low simmer. Keep stirring frequently as sauce
thickens (about 1 minute). Add 1 tsp. garlic powder &
taste – adjust seasonings: salt/pepper/garlic, to taste.
Gradually stir in cream cheese & Parmesan – add reserved
shrimp seasoning & stir in.

Preheat grill to medium-high heat. Hold a folded
paper towel with long tongs – dip in vegetable oil &
coat grill grates several times (helps prevent sticking)
OR use a grill basket sprayed with nonstick cooking spray.
Cook shrimp over direct heat 2-3 minutes per side.

Place noodles, sauce & shrimp in a large serving bowl &
gently toss to combine. Serves 8

NOTE: DON’T HAVE A GRILL? Cook shrimp in a pan on
stovetop 1-2 minute per side – remove from pan &
prepare Alfredo sauce.

If you want this spicier: try a Cajun seasoning blend or
add 1/2 tsp. cayenne pepper to shrimp seasoning.


Crockpot Bacon/Broccoli Chicken
(low carb)

2 lb. chicken tenderloins
1 (16 oz) pkg. frozen broccoli florets
1 (8 oz) pkg. cream cheese, cubed
1 oz. envelope Hidden Valley Chive Onion
Dip mix (can use Ranch dip mix)
1/4 C. butter, cubed
6 slices Havarti cheese
8 slices bacon, cooked crisp/crumbled
2 green onions, chopped (green parts
Place tenders & broccoli (frozen) in
bottom of 6 qt. crockpot. Season with
dip mix & sprinkle with butter cubes.
Dot with cream cheese.
Cover & cook on Low 3-4 hours until
tenders are cooked through – stir to
break up cream cheese. (*see note
if you want a smoother butter sauce).
Place cheese slices evenly over top of
chicken & broccoli, overlapping if needed.
Sprinkle with bacon & onions – cover
until cheese melts. Serve in a bowl.
Serves 8

*NOTE: In a bowl using an elec. mixer,
whip cream cheese with dip mix then
slather on top of chicken/broccoli.


Caramel Apple Empanadas

1 Granny Smith apple, peeled/
cut into 8 wedges
1 T. lemon juice
1 T. granulated sugar
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
dash allspice
1/2 C. caramel bits (or
15 unwrapped soft caramels)
1 tsp. milk
1 refrigerated pie crust (poster
used Pillsbury)
1 egg, lightly beaten

Preheat oven 425 degrees F.
Line a cookie sheet with parchment
paper. Place apple wedges in a
medium bowl & toss with lemon juice.
In another small bowl combine sugar
& spices – sprinkle over apples – toss
to coat.
Unroll pie crust onto lightly floured
surface & roll out just slightly. Cut
out 8 (4 inch) rounds. Place pie rounds
on parchment-lined sheet & place
1 apple wedge on each round, slightly
off center, leaving room to seal the
empanada later.
Melt caramel bits & milk in a microwave-
safe bowl on High 30 seconds; stir &
repeat until caramel is fully melted &
smooth. Drizzle 1 tsp. caramel onto each
apple, being careful to stay away from
edge of dough. Brush edges of dough
with beaten egg & sprinkle with sugar,
if desired.
Bake 12-14 minutes until golden brown;
let cool slightly.
Reheat caramel if needed & drizzle over
tops of empanadas. Makes 8



Hope you are enjoying your weather and are happy & HEALTHY!



Published in: on September 16, 2021 at 11:25 am  Leave a Comment  

Going slowly into Fall

I finally feel ‘rested up’ after spending Saturday & Sunday knitting/crocheting 10 a.m. – 5 p.m. at the Fisk Farm Festival. It was a new experience for me and my ladies; different in that the historical society of that Township chose to not have the historic buildings open to the public. That made the event feel more ‘modern carnival/festival’ rather than what it used to be: a historic location with some modern additions. We are planning on going back next year; hopefully the buildings will all be open and it will FEEL more like the early 1900’s. I actually had a man come up to me and thank me for wearing my costume: “It makes this all feel more historic – thank you!” We were located by a very small encampment of late 1800’s people (not at all the size I was expecting) – this was only 2 tents and a blacksmith/axe thrower. They explained that most of their group were either still avoiding people due to Covid or they had retired from doing exhibiting. Sad, indeed. I had nine ladies total and was very glad they came (including my friend who is a knitter/spinner – she brought her wheel and people loved it!).

Apple Cider Cinnamon Rolls

3 1/4 C. flour
1/4 C. sugar
1 (1/4 oz) pkg. quick-rise yeast
1/2 tsp. salt
3/4 C. milk
1/4 C. apple cider or juice
1/4 C. plus 1/3 C. butter, softened/divided
1 large egg, room temp.
2 C. finely peeled/chopped tart apples
1 1/4 C. packed brown sugar
3/4 C. finely chopped walnuts
3 tsp. cinnamon
2 C. apple cider or juice
1 cinnamon stick (3 inches)

1 (8 oz) pkg. cream cheese, softened
1/4 C. butter, softened
1 C. powdered sugar
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl combine 2 1/4 C. flour, sugar,
yeast & salt. In small saucepan heat milk,
cider & 1/4 C. butter to 120-130 degrees F.
add to dry ingredients & beat just until
moistened. Add egg, beat until smooth.
Stir in enough remaining flour to form a
soft dough (dough will be sticky).

Turn dough onto a floured surface; knead
until smooth & elastic, about 6-8 minutes.
Cover & let rest 10 minutes. Roll into a
15 X 10″ inch rectangle. Spread remaining
butter to with 1/2 inch of edges.  In a bowl
combine apples, brown sugar, walnuts &
cinnamon – sprinkle over butter on dough.

Roll dough up, jelly-roll style, starting with
a long side; pinch seam to seal. Cut roll into
12 slices. Place slices, cut sides down, in
prepared baking dish. Cover & let rise in a
warm place for 30 minutes.

Preheat oven 325 degrees F.

Bake rolls until golden brown, 30-35 minutes.


Place cider & cinnamon stick in a small saucepan.
Bring to boil; cook until liquid is reduced to 1/4 C.,
about 20 minutes. Discard cinnamon stick; cool cider.

In large bowl beat cream cheese & butter until fluffy.
Add powdered sugar & reduced cider – beat until
smooth – spread over warm rolls.
Makes 12


Crustless Zucchini Tomato Quiche

2 C. (1 medium) chopped zucchini
1 C. (1 medium) chopped tomato
1/4 C. diced onion
1/3 C. freshly grated Parmesan cheese
1 1/2 C. milk
3/4 C. baking mix (like Bisquick)
3 eggs
1/2 tsp. salt
1/4 tsp. black pepper
fresh chopped parsley
Preheat oven 400 degrees F.
Spray a 10 X 6″ casserole dish (or a 10-inch
pie plate) with nonstick cooking spray.
Layer zucchini, tomatoes & onion in dish &
sprinkle cheese on top.
In a bowl, whisk or blend milk, baking mix,
eggs, salt/pepper  & pour over veggies. Top
with some chopped parsley.
Bake 30 minutes until no longer raw in middle.
Serve 6


Grilled Root Vegetables

12-15 whole carrots, peeled/chopped
20 small red  & golden potatoes
1 white onion, cut into 1″ pieces
1 head garlic (about 7-8 cloves), peeled
(no need to chop, just separate cloves from
1 T. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
1 T. butter
2 T. fresh parsley, chopped (optional)
Preheat grill 350 degrees F.
spray bottom with nonstick cooking spray
Place carrots, garlic, onion & potatoes in pan:
add 1 T. olive oil & toss to coat. Add smoked
paprika & garlic salt – toss to combine.
Cover tightly with foil & place on hot grill.
Cook 20 minutes. Carefully unwrap & stir.
Rotate pan, cover & cook an additional 15-20
minutes until veggies are crisp-tender. Watch
closely so they don’t burn.
Add 1 T. butter & 2 T. chopped parsley (optional).
Stir, taste & adjust garlic salt, if needed.
Serves 6-8


Grilled Peach Mojito Chicken

2 peaches
1 lb. thin-sliced boneless, skinless
chicken breasts
2 limes, juiced
1/4 C. olive oil
1 T. honey
2 tsp. fresh mint, chopped
1/2 tsp. salt
1/4 tsp. black pepper
Heat grill to medium & wipe
grates with oil
Using a Mason jar (or jar with lid), combine
lime juice, olive oil – shake 1-2 minutes to combine.

Place chicken in a ziplock bag – pour in half of oil mixture.
Seal bag & marinate 10-15 minutes.

Cut peaches into slices, skin-on.
Place chicken & peaches on grill – cook 5 minutes per side
or until thoroughly cooked. (Use same cooking time for
peaches, flipping after 5 minutes). Remove peaches from
grill & place in a bowl – toss with remaining marinade.
Place chicken on serving platter, top with grilled peaches
& mint mixture. Serves 4


Zucchini & Spinach Lasagna

1 (8 oz) tub whipped chive & onion
cream cheese
1 (15 oz) tub ricotta cheese
1/3 C. chopped fresh basil
1 tsp. salt
5 medium zucchini, thinly sliced
(about 2 1/2 lb)
2 T. olive oil
1 (10 oz) pkg. fresh spinach
2 cloves garlic, pressed
6 no-boil lasagna noodles
1 (7 oz) pkg. shredded mozzarella cheese

garnish: fresh basil leaves
Preheat oven 425 degrees F.
Spray 1 9 inch baking dish with
nonstick cooking spray.

In a bowl mix first 4 ingredients. In a large
skillet saute zucchini in hot oil over medium-
high heat 3-4 minute until lightly browned.
Add spinach; gently toss until wilted. Add
garlic & cook 1 minute.

Spoon 1/3 rd of vegetables into prepared dish;
top with 2 noodles & 1/3 ricotta mixture – repeat
twice; sprinkle with mozzarella.

Bake, covered with lightly sprayed foil 25-30
minutes until bubbly & noodles are tender. Uncover
& bake 5-10 minutes until golden. Let stand 10
minutes before cutting. Garnish if desired.
Serves 4


Crockpot Pork Chili Verde

2 lb. pork (poster used a shoulder tip roast)*
1 T. plus 1 tsp. olive oil, divided
1 onion, chopped
1 3/4 C. chicken broth
1 (10 oz) can green enchilada sauce
1 (27 oz) can green chilies, undrained
1 (8 oz) can green chilies, undrained
1 1/2 tsp. garlic powder
2 1/2 T. chicken bouillon granules
1 T. cornstarch
1/2 tsp. oregano
1 T. cumin
1/2 T. jalapeno pepper, chopped
4 T. cilantro, chopped
1/2 T. chili powder
1 T. green Tabasco sauce
2 (15 oz, ea) cans Great White Northern
beans, drained/rinsed
1/4 C. sour cream
1 T. butter

Optional (see serving ideas below)
Flour tortillas
shredded Cheddar cheese
chopped green onions
chopped cilantro
Cut pork into 1-2 inch cubes. Heat a
large, deep skillet over medium-high heat.
Add 1 T. olive oil & heat – brown pork.
Spray insides of a 4-5 qt. crockpot with nonstick
cooking spray; place browned pork in pot. Add
1 tsp. olive oil to hot skillet – add onion & brown –
cook until soft, place in crockpot with chicken
broth. Cover & cook on Low 3 hours.

In a blender add green enchil. sauce, both cans
chilies & blend until smooth. To crockpot add:
green sauce, garlic powder, chicken bouillon
granules, cornstarch, oregano, cumin, jalapeno,
chopped cilantro, chili powder, green Tabasco
sauce & both cans beans. Cover & cook on Low
an additional 2 hours. Add sour cream & butter;
stir & taste – adjust salt/pepper as needed.
Serves 10

Serving Ideas:
-This can be eaten as a soup/chili with
tortilla chips & Cheddar cheese

-or spooned into flour tortillas

-or placed in a baking dish, covered with
Cheddar cheese – cover dish & bake
400 degrees F. for 20 minutes.


Brown Sugar Peach Cake

1 (15 oz) box yellow cake mix
(poster uses Duncan Hines)
3 large eggs (or amount specified
on cake mix box)
1/3 C. vegetable oil (or amount
specified by cake mix)
1/2 C. peach nectar
1 lb. peeled/chopped peaches (3-4)
1 drop orange food coloring (optional)

Brown Sugar Frosting:

1 stick (8 T.) unsalted butter, cut into pieces
1/2 C. heavy cream
1 C. packed brown sugar
1 tsp. vanilla
2 1/2 C. powdered sugar, sifted
Preheat oven 350 degrees F.
Lightly spray a 9 X 13″ baking pan
with nonstick cooking spray.
In a bowl blend cake mix, eggs, oil,
nectar & food coloring until well combined.
Fold in peaches & turn into prepared pan.
Bake about 28 minutes until done (a toothpick
inserted into center of cake should come out
clean but moist crumbs are fine).

In a saucepan mix butter, cream & brown sugar;
bring to boil, stirring constantly. Remove from
heat & add vanilla & sifted powdered sugar –
whisk until well blended & little lumps of sugar
have disappeared. (Place back on low heat,
if necessary)

Pour frosting over cake, trying to get it evenly
coated on first try (It will set up quickly & you
won’t be able to spread it without cracking the
Let frosting harden at room temperature or in
fridge before cutting. Serves 12



Our weather stayed warm over the weekend – high 80’s/low 90’s but REALLY windy! (it got so bad that 2 of us had to position our chairs directly over the tent poles in order to keep our tent from blowing away!) Yesterday (Monday) we had a freak thunderstorm around 2 p.m. where you would have thought it was night it got so dark out! Finally cleared up around 3:30 but that was pretty strange!

Hope this week is turning out to be just what you want/need/expect!



Published in: on September 14, 2021 at 9:25 am  Leave a Comment  


Last night was the first time in over 1 1/2 years my special needs Adult Bible study was able to meet. I admit – I was skeptical – would our ‘kids’ return or would it be 5 leaders and only 2-3 kids? Our turnout was great 16 kids returned, some with caregivers, some with parents. We made it a Music night; I played the piano, the kids went through all 14 Christian songs they knew (some with hand signs) – we laughed, we smiled – we REJOICED at being back together again! (I got asked many times “Pam – are you going to STAY?” I have mentioned to them that I would be retiring soon (I don’t see well to drive at night any more and, coming on colder/wet weather, that could be dangerous. It’s about a 25 minute drive so you can see my concern). I told them I’ll try to stay until after Christmas (of course, they’ll need me to play piano for their Christmas gathering). One of our “Friends” took a picture of me last night (let’s just say – I’m too short to sit on a tall stool to play keyboard!)

Frozen Banana Pudding Cups

1/2 C. sugar
1/3 C. flour
3 eggs
2 C. milk
1 box Nilla wafers (vanilla wafer cookies)
5 bananas
1/2 tsp. vanilla
dash of salt

1 (8 oz) tub Cool Whip, thawed
2 (12 cup, each) muffin tins plus
paper liners for them
In medium saucepan (or double boiler) over
medium-low heat, add sugar, flour, eggs &
milk. Stir well with a wire whisk. Cook,
stirring constantly to prevent scorching,
about 15 minutes until thickened. Add vanilla
& stir. Pour mixture into a heatproof bowl &
cover with plastic wrap. Refrigerate about 30
minutes until just cooled.

Place paper liners in muffin tins. Place about
4 slices banana in each cup. Pour a small
amount of pudding mix over bananas in each
cup (just enough to fill it 1/2 to 3/4ths full).
Place 4 Nilla wafers into pudding cups on the
sides , keeping banana slices in center to help
hold them up. Add a dollop of Cool Whip to
center of each cup & spread until it touches
the wafers. Place muffin tins in freezer for a
few hours until completely frozen. Insert a
knife into tin between the tin & paper to pop
it loose. Place frozen puddings in a freezer bag
or airtight container & freeze until ready to
serve. Makes 24


Steakhouse Potato Salad

3 lb. small red potatoes (about 12),
cut into 1-inch chunks
1/2 C. water
1/2 C. Miracle Whip salad dressing
1/4 C. Ranch salad dressing
6 slices bacon, cooked/crumbled
1 C. shredded Cheddar cheese
4 green onions, thinly sliced
Place potatoes in a 2 qt microwaveable
dish. Add water & cover with a lid.
Microwave on High 12-15 minutes until
just tender; drain. Place potatoes in a
large bowl & refrigerate 1 hour until
completely cooled.

In a small bowl mix dressings until
blended; add to cooled potatoes along
with remaining ingredients – mix lightly.
Serves 14

NOTE: When cooking potatoes for a
potato salad, remember that the
potatoes will continue to cook even
after you have drained them. As soon
as the cooked potatoes are fork-tender,
drain them then run them under cold
water to quickly cool them. (When in
doubt, it’s better to undercook them
than over cook them.)


Red Cabbage Slaw

1/2 head red cabbage, thinly sliced
1/2 C. cilantro, chopped
2 medium carrots, peeled/shredded
1/3 C. rice vinegar
1/2 T. sugar
1/2 T. honey
1 tsp. salt
1 tsp. black pepper
Place all ingredients in large bowl &
mix well. Cover & allow to sit at least
1 hour, refrigerated, (or at room temp)
Stir well once before serving.
Serves 6


Buttermilk Tomatoes

6 C. cherry tomatoes, halved
salt/black pepper – to taste
1/2 C. buttermilk
1/3 C. sour cream
3 T. fresh basil leaves, thinly sliced
1 shallot, minced
2 cloves garlic, minced
In large bowl toss tomatoes with salt/pepper.

In a separate bowl whisk buttermilk, sour cream,
shallot & garlic – stir in basil leaves.

Pour dressing over tomatoes & serve cold or at
room temperature – as a side dish or toss with
cooked/drained pasta for a quick pasta salad.
Serves 4


Salmon & Zucchini Sheet Pan Dinner

1/4 C. Panko bread crumbs
2 T. grated Parmesan cheese
1/4 C. parsley leaves, chopped
kosher salt/black pepper
2 large plum tomatoes, halved
2 medium zucchini, halved
2 T. olive oil
1 (12 oz) center-cut salmon fillet,
skin removed (about 1 1/2 inches thick)
Position a rack in top third of oven &
preheat to 425 degrees F.
Line a rimmed baking sheet with
parchment paper.

In a small bowl combine panko, Parm,
parsley, 1/2 tsp. salt & 1/4 tsp. black
pepper. Arrange tomatoes in center of
prepared baking sheet, cut sides up
(trim a small slice from bottom of each
tomato so they stand upright). Spoon
panko mixture evenly over each tomato.
Spray breadcrumbs lightly with nonstick
cooking spray. Lay zucchini halves cut-sides
up, on one side of the tomatoes. Drizzle
zucchini with 1 T. olive oil & sprinkle with
Roast until veggies begin to soften & panko
topping begins to brown, about 18  minutes.

Remove sheet from oven – place salmon fillet
on other side of tomatoes – drizzle salmon with
remaining 1 T. oil & sprinkle with salt/pepper.
roast until zucchini & tomatoes are completely
tender & browned in spots & salmon is cooked
through but moist, about 12 minutes more.
Divide salmon & vegetables between 2 plates.
Serves 2


Crockpot Philly Cheesesteak Casserole

2 lb. beef, sliced or shredded
1 T. bacon fat (or other cooking oil)
1 C. bell pepper, sliced
1 C. onion, sliced
8 oz. mushooms, sliced
2 tsp. garlic, minced
2 tsp. Italian seasonings
salt/black pepper – to taste
1 (8 oz) pkg cream cheese, softened
1/2 C. mayonnaise
2 T. Worcestershire sauce
2 C. shredded Cheddar cheese
12 slices Provolone cheese
Brown beef in a skillet with bacon
fat/oil. Add mushrooms, onions,
peppers, half of Ital. seasonings,
salt/pepper – cook until it begins
to become tender.

In a separate bowl mix cream cheese,
mayo, remaining Ital. seasoning, Wor.
sauce & Cheddar cheese.

Mix meat & sauce together in crockpot.
Cover & cook on Low 3-4 hours.

After cooking, top with Provolone cheese
& turn crockpot to High – cook until cheese
Serves 10


20-Minute Balsamic Peach Chicken

2 T. olive oil
1/2 medium yellow onion, sliced
1 lb. boneless skinless chicken
breasts, cut in half lengthwise
2 cloves garlic, minced
1/4 C. balsamic vinegar
2 C. peaches, sliced
1/4 C. fresh basil, thinly sliced
kosher salt/ground black pepper,
to taste
In large skillet over medium-high heat, heat
olive oil. Add onion & saute until starting to
soften, about 3 minutes – push to one side
of skillet.

Season chicken with salt/pepper & sear in
skillet until golden brown, 2-3 minutes per
side. Remove chicken to a plate.
Add garlic to skillet with onion & saute
1 minute. Add balsamic vinegar & cook 1
more minute.

Add peaches – season with salt/pepper. Return
chicken to skillet. Cover & reduce heat to
medium-low. Simmer until chicken is cooked
through, 7-9 minutes.

Remove from heat, top with fresh basil &


Strawberry Spinach Salad

5 oz. Spring Mix (bagged salad-
usually 50/50 mix with half spinach,
half spring mix)
1 pint strawberries, washed/hulled/
1 C. walnut halves
3 oz. creamy Gorgonzola cheese
(look for Gorgonzola that doesn’t
just crumble apart – you want the
really creamy kind)
1/2 C. mint – cut very finely

Balsamic Vinaigrette:

3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper
Place Spring mix in large bowl – top
with strawberries & walnuts. Sprinkle
Gorgonzola cheese & mint over top.

In a glass jar with a lid, combine all
dressing ingredients. Cover with lid &
shake vigorously until dressing has
fully incorporated. Serve salad with
dressing on the side or drizzle over the
top just before serving. (there will be
extra dressing: store covered in fridge).
Serves 4

NOTE: You can also add cooked/cubed
chicken (grilled or roasted or rotisserie)


Hope you have a GREAT day!



Published in: on September 9, 2021 at 11:24 am  Leave a Comment  

Labor Day

It is a really NICE Summer-like day here in Michigan – temps high 70’s and sunny with a slight breeze. The PERFECT day to spend some time outside!

It’s been a really relaxing day so far – did a little knitting, a little reading, browsed Facebook & my emails. Dinner will be pretty relaxed – a few leftovers plus fresh sweet corn-on-the-cob – YUM! I spent some time today catching up on a few friends who are going through tough times. Sometimes we just need to say Hi – I’m here for you. I tell my friends that’s why the Lord gave me big shoulders and listening ears – so that others can ‘dump’ on me if they need to – I don’t spread gossip (I know how that can feel) – I’m just here to be a sounding board when someone needs it.

(this recipe might be a little EARLY for fresh, ripe peaches but some of you might live in areas where peaches are ripe right now!)

Fresh Peach Crisp

3 lb. ripe peaches: peeled/pitted/cut into 8ths
(NOTE: you can tell if they are ripe by a sweet smell
& slightly soft touch)
2/3 C. granulated sugar
2 T. cornstarch
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. fine sea salt


3/4 C. light brown sugar, packed
3/4 C. flour
2/3 C. old fashioned rolled oats
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. fine sea salt
1/2 C. cold, unsalted butter, grated or
small diced
Preheat oven 350 degrees F.
Spray a 9 X 9″ square baking pan with
nonstick cooking spray.

Place peaches in a large bowl & toss
with sugar until coated. Let sit at room
temperature 15 minutes.

(While peaches are resting):

In medium bowl stir brown sugar, flour, oats,
cinnamon, nutmeg & salt until combined. Add
butter & toss so the pieces of butter are coated.
Using your hands or a pastry cutter, work mixture
until it resembles wet clumpy sand. Any pieces
of butter should be about the size of a pea or less.
Place bowl in fridge until ready to assemble crisp.

Drain peaches over a large bowl to catch the juice.
Take 1/4 C. of juice & place back in original large bowl.
Whisk cornstarch, vanilla, cinnamon & salt with juice
until smooth; add peaches back into bowl & toss with
the sauce.

Pour peach mixture into prepared baking dish.
Add topping – spread evenly.
Bake 40-50 minutes until bubbly & golden brown
on top. Let stand at least 15 minutes before
serving. Serves 6  (can be served warm or cold)

This can be kept in fridge for up to 1 week.


Honey-marinated Chicken Kebabs
(marinate a few hours)
1/2 C. vegetable oil
2/3 C. honey
2/3 C. soy sauce
1/2 tsp. ground black pepper
8 skinless, boneless chicken breasts,
cut into 1-inch cubes
2 cloves garlic, minced
2 small onions, cut into 2-inch pieces
1 green bell pepper, seeded/cut into 2-inch
1 yellow bell pepper, seeded/cut into 2-inch
1 red bell pepper, seeded/cut into 2-inch
1 orange bell pepper, seeded/cut into 2-inch
2 zucchini, sliced into 1-inch pieces
Recipe makes about 12 skewers.
Wooden or metal skewers (soak wooden
skewers in water for at least 30 minutes to
prevent them from burning)
In a large bowl whisk oil, honey, soy sauce &
pepper. Reserve a small amount of this to use
for brushing on kebabs later.

In a large bowl place chicken, garlic, onions,
peppers & zucchini – marinate at least a few

Preheat grill to High heat.
Drain marinade from chicken & veggies – discard
marinade. Thread chicken & veggies onto skewers

Lightly oil grill grates. Place skewers on grill & cook
12-15 minutes, turning skewers & brush with
marinade until chicken juices run clear.
Makes about 12 skewers.


Cheddar/Chive/Zucchini Bread

1 1/2 C. zucchini, shredded (do not squeeze)
1/4 C. chives, diced
2 large eggs
3/4 C. sour cream
1/4 C. butter, melted/cooled
1 1/2 C. Cheddar cheese, shredded
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
shredded Cheddar cheese
chopped chives
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In a large bowl mix zucchini, chives, eggs,
sour cream & butter – mix well. Add cheese &
mix well. In another bowl mix flour, baking
powder, baking soda & salt. Mix dry ingredients
into wet; pour into prepared loaf pan.
Bake 50-60 minutes. Remove from oven &
top with toppings & bake an additional
10 minutes. Allow loaf to cool before cutting.

(recipe: Mama’s Favorite Recipes – FB)
Crockpot German Potato Salad

4 C. potatoes, peeled/cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. onions, chopped
1 (10.75 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
black pepper – to taste
dried parsley – to taste
Garnish: fresh chopped parsley
Boil potatoes in a saucepan with
water to cover, over medium heat,
until tender; drain.
In a small skillet saute onions over
medium-high heat until tender.
In a large bowl mix soup, water, cider vinegar,
sugar & pepper. Add bacon & onion –
combine well. Add drained potatoes & parsley –
mix well & pour into crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh chopped parsley & serve
Serves 4


Dill Pickle Pasta Salad

3 C. dry pasta shells (your choice)
1 1/2 C. sliced dill pickles
1 C. sharp Cheddar cheese, cubed
1/4 C. red onion, chopped
2 T. fresh dill
1/4 C. bacon, chopped


1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. smoked paprika
2 T. dill pickle juice
Cook pasta accordg. to pkg. directions.
Drain & rinse under cold water.
In a bowl combine pickles, cheese, onion,
dill & bacon.

In another bowl mix Dressing ingredients.
Combine pasta mixture with dressing &
stir until well combined. Chill 1 hour before
serving. Serves 6


Zucchini Garlic Bites

1 C. zucchini, grated/drained/
squeezed dry*
1 egg
1/3 C. breadcrumbs
1/4 C. Parmesan cheese, grated fine
1 clove garlic, grated fine
2 T. fresh chives, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
pinch salt & black pepper
tomato sauce or marinara, for dipping
Preheat oven 400 degrees F.
Lightly coat a baking sheet with olive oil
or nonstick cooking spray.

*Use a box grater to grate the zucchini into a
clean towel – roll up the towel & twist to wring
out the moisture.
Grate garlic using small holes on box grater

In medium bowl combine all ingredients (except
tomato sauce) & mix well.
Place about 1 T. mixture in the palm of your
hand & shape into a small ball – place on
baking sheet & repeat with rest of mixture.

Bake 15-18 minutes until golden.
Serve with sauce, for dipping
Makes about 16 ‘bites’

(recipe: easy family recipes – FB)
Creamy Feta & Herb Dip

1 (1 lb) block feta cheese, drained/
1/2 of a (8 oz) pkg. cream cheese,
room temp.
1/2 C. sour cream
1/2 C. mayonnaise
1 T. fresh lemon juice (from 1 lemon)
1 clove garlic, minced (about 1 tsp)
1/4 tsp. black pepper
1 1/2 T. chopped fresh flat-leaf parsley
1 1/2 T. chopped fresh dill
2 1/2 tsp. chopped fresh thyme
1/2 tsp. paprika
1 T. extra-virgin olive oil

Cut fresh veggies, pita chips, for dipping
In a food processor place 12 oz. feta – crumble
remaining 4 oz. & set aside. Add cream cheese,
sour cream, mayo, lemon juice, garlic & pepper to
processor & process until combined & creamy.
Transfer to a medium bowl & gently stir in parsley,
dill, thyme & remaining crumbled feta. Chill until
ready to serve.
Just before serving, sprinkle with paprika & drizzle
top with olive oil. Serve with cut veggies & pita
chips for dipping. Serves 12


Smoky Pork Tenderloin with Mango Salsa

1 lb. pork tenderloin
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1 T. olive oil

Mango Salsa:

2 whole mangos, cut into cubes
1/2 red onion, diced
1 serrano pepper, seeded/diced
1 medium tomato, diced
1/4 C. cilantro, freshly chopped
1 lime, juice of
1/4 tsp. salt
1 tsp. honey
Preheat oven 350 degrees F.
In a small bowl combine 1/2 tsp. salt,
1/2 tsp. black pepper, garlic powder,
smoked paprika & cumin. Rub evenly
all over pork.

Heat an oven-safe skillet* over medium-high
heat – add 1 T. olive oil. Once skillet is hot,
sear tenderloin on each side 3-4 minutes,
making sure all sides are browned. Place
skillet in oven & bake 10 minutes (internal
temperature of pork should be 145 degrees F.)

Mango Salsa:

In a large bowl combine all ingredients for
salsa & stir until all flavors & ingredients
are combined.

Remove pork tenderloin from oven & let
stand 10 minutes before cutting. Cut into
1/2 inch thick slices. Serve with mango salsa.
Serves 6

*If you don’t have an oven-safe skillet, transfer
seared tenderloin to a baking dish before baking


Bayou Brownies

1 C. chopped pecans
1/2 C. butter, melted
3 large eggs
1 (18 1/4 oz) box yellow cake mix
1 (8 oz) pkg. cream cheese
1 (16 oz) pkg. powdered sugar

Preheat oven 325 degrees F.
Lightly spray a 9 X 13″ baking
dish with nonstick cooking spray.
In a large bowl combine pecans,
butter, 1 egg & cake mix – stir
until well blended – press into
bottom of prepared dish.

In a large bowl using elec. mixer
at medium speed, combine 2 eggs,
cream cheese & powdered sugar-
beat until smooth; pour mixture over
cake mix layer & spread evenly.
Bake 40 minutes until cheese mixture
is set. Let cool completely in pan
on wire rack before cutting.
Makes 15 brownies



Enjoy your day;


PS: Our cat is still ‘holding his own’ – eating/sleeping, etc.

Published in: on September 6, 2021 at 3:04 pm  Leave a Comment  

Another lovely day!

Our weather has finally cooled down – we’re in the high 60’s/low 70’s right now. Yesterday afternoon was our Knit/Crochet in the Park and we had 13 ladies! The weather was PERFECT! Not too hot, not too chilly – nice breeze – just great. (Of course we’re all trying to wring out every little bit of nice weather we can, knowing that eventually we won’t be able to meet outside until next year. Because of Covid, I told the ladies I’m holding off making a decision on whether we will actually go back to Panera Bread to meet, or not. I’m going to wait until around the end of October then decide. Here in Michigan there are still Covid/Masks Required places – not sure about Panera BUT – when our group used to meet there we could number 15-21 people in one corner of their restaurant. IF they have taken some tables out (for social distancing during Covid) that could prove a problem for us, AS WELL AS THEM because we used to be there for 2 1/2 hours. (If we were to do that now, that could definitely cause them to loose revenue and we don’t want that. We’ll see –

Lemon Blueberry Cake


1 C. flour
zest of 2 lemons
5 egg yolks
3/4 C. + 1 1/2 T. sugar, divided
3/4 C. oil
1 1/2 T. lemon juice
4 egg whites
1/8 tsp. salt

Blueberry Compote

1 C. fresh blueberries plus more,
for garnish
1/2 C. sugar
1 T. lemon juice


1 C. heavy whipping cream
1/4 C. powdered sugar
zest of 1 lemon
1/4 C. plain Greek yogurt

(optional) candied lemon peel
Preheat oven 350 degrees F.
Spray a 9 inch cake pan with
nonstick cooking spray & line with
parchment paper.


In a small bowl mix flour & lemon zest
until fully incorporated into flour.

Using an elec. mixer, in a large bowl beat
egg yolks & 1/2 C. sugar until fluffy & pale
yellow – about 3 minutes. Add oil & lemon
juice – whip until completely combined, about
3 minutes. Add flour – beat until just combined,
about 1 minute – pour into a large mixing bowl.
(Clean mixer bowl & whip attachments – dry

In a clean, dry bowl place egg whites with salt –
using elec. mixer, beat until foamy, about 1 minute.
Add 1/4 C. sugar & whip on medium-high speed
until soft peaks form, about 4 minutes. Fold whipped
egg whites into egg yolk mixture in thirds, waiting
until each addition is incorporated before adding the
next. Pour batter into prepared pan & sprinkle top
with remaining 1 1/2 T. sugar.

Bake 30-35 minutes until a toothpick inserted into
center comes out clean. Allow to cool completely
before cutting into half horizontally using a long
serrated knife.

Blueberry Compote:

In a small saucepan over medium heat, combine
blueberries, sugar & lemon juice. Cook until berries
have completely broken down & liquid becomes a
thick syrup. Set aside to cool to room temp. before


In a large bowl using elec. mixer, combine whipping cream,
powdered sugar & lemon zest until soft peaks form.
Add  yogurt & beat until cream reaches stiff peaks.

Place the bottom half of the cake layer on a serving platter.
Pour blueberry compote in center of cake & spread almost
to edges. Place whipping cream in a piping bag (or a large
ziplock bag – seal bag, snip a bottom corner off bag & use
as a piping bag). Pipe large dots around perimeter of first
layer, surround the blueberry compote with a ring of dots.

Place second half of cake on top; pipe dots all over top
surface of cake & garnish with fresh blueberries &
candied lemon peel (if using).


Zucchini Rice Gratin

1/4 C. panko bread crumbs
2 oz. Parmigiano-Reggiano cheese,
grated (about 3/4 C.), divided
2 T. olive oil
1 large yellow onion, chopped
(about 2 C.)
1 tsp. finely chopped garlic
2 T. flour
2 lb. fresh zucchini, roughly chopped
2 C. milk
1/2 C. uncooked long-grain rice
1 tsp. chopped fresh thyme
1/8 tsp. cayenne pepper (or to taste)
1 tsp. kosher salt
1/2 tsp. black pepper
Preheat oven 425 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.
(OR you can start with a large oven-proof
skillet & bake gratin in skillet)

Heat oil in a large skillet over medium heat.
Add onions – cook, stirring often, until
golden brown, 5-7 minutes. Add garlic;
cook, stirring constantly, 45-60 seconds
until fragrant. Add flour – stir to combine.
(mixture will be dry) Gently stir in zucchini.
Add milk, rice, thyme, cayenne & remaining
1/2 C. Parm./Regg. cheese – stir to combine.
Spoon mixture into prepared dish. Sprinkle
with salt/pepper.

Bake 40 minutes until gratin is set & liquid
is absorbed. Remove from oven.
Increase oven temp. to Broil with oven
rack 6 inches from heat. Sprinkle top of
gratin with panko/cheese mixture & broil
about 5 minutes until golden brown. Serve
immediately. Serves 10

Greek Meatballs w Cucumber/Yogurt
Sauce & Rice

2 lb. ground chuck
4 oz. feta cheese, crumbled (about 1 C.)
2 T. chopped fresh oregano
1 T. chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper
1 large egg, lightly beaten
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 1/2 C. whole milk GREEK yogurt,
about 12 oz.
1 large cucumber, peeled/seeded/
grated (about 1/2 C.)
3 T. chopped fresh mint
1 T. chopped fresh dill
1/2 tsp. lemon zest plus 1 T. fresh juice
2 C. cooked basmati rice
Preheat broiler with oven rack 6 inches
from heat.

Line a large rimmed baking sheet with foil

In large bowl place ground chuck, feta cheese,
oregano, parsley, crushed red pepper, egg, 1 tsp. salt/
1/2 tsp. pepper – gently combine. Shape mixture
into 32 meatballs – place on prepared sheet. Broil
until meatballs are no longer pink in centers, 8-10

In a bowl mix yogurt, cucumber, mint, dill, lemon
zest & juice, 1 tsp. salt/1/2 tsp. pepper.

Serve 20 meatballs with cucumber/yogurt sauce
over hot cooked rice.
Serves 4: (5 meatballs, 1/2 C. rice, 1/4 C. sauce each)

Serve remaining 12 meatballs (reheated)
 in 2 pita breads, cut in half & warmed
along with cucumber/yogurt sauce


Butternut Squash Quinoa Casserole

2 T. olive oil
6 C. cubed butternut squash
1 C. uncooked quinoa plus 2 C. water
(3 cups cooked)
2 C. corn
1 (15 oz) can black beans, rinsed/drained
1 T. ground cumin*
1 lime, juiced
salt/black pepper, to taste
1 tomato, chopped
1 avocado, diced
2 C. Cheddar cheese
Salsa or hot sauce (optional) for serving
Preheat oven 400 degrees F.
Roast butternut squash with olive oil either
in the oven 400 degrees for 15 minutes or
stovetop medium-high heat until soft, about
10-12 minutes

Cook quinoa accordg to pkg. directions

In a 9 X 13″ baking dish add cooked squash &
quinoa, corn & black beans. Sprinkle in cumin,
lime juice, salt/pepper – mix together.
Add tomato & avocado (you might prefer to add
avocado until after baking). Top with cheese

Bake 10-15 minutes until cheese has melted.
Serves 8

NOTE: If you like extra crunch:
Add 1/2 – 1 C. bread crumbs or Panko crumbs
before adding the cheese.

*Cumin is a strong spice – if you don’t normally
use it, 1 t. might be too bold. Start by mixing
in 1 tsp. – taste before baking. (Poster notes
that if you feel the cumin flavor overpowering
AFTER baking, you can add a sprinkle of ground
cinnamon to balance it.


Crockpot Spinach/Artichoke Chicken

2 (8 oz, ea) pkgs. cream cheese, softened
1 (9 oz) pkg. frozen spinach, cooked/drained
1 (14.5 oz) pkg. artichoke hearts, chopped
1 T. garlic, minced
2 C. shredded mozzarella cheese
3 lb. boneless skinless chicken
(poster used thighs)
salt/pepper, to taste
Place chicken in crockpot; salt & pepper
well. In medium bowl mix cream cheese,
spinach, artichokes, garlic & season with
salt/pepper – stir in mozz. cheese. Spoon
mixture on top of chicken.
Cover & cook on Low 4-5 hours.
Serves 8

NOTE: this recipes works best if cream
cheese is very soft – if it isn’t, place in
microwave for 30 seconds to make it
creamy to mix in


Cornbread Salad

4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 C. chopped fresh cilantro
kosher salt
1 C. sour cream
1/4 C. mayonnaise
2 scallions, minced
juice of 1/2 lime
1/4 tsp. chili powder
2 C. cooked, crumbled
2 (15 oz, ea) cans black-eyed peas,
1 C. frozen corn, thawed
1 C. shredded Cheddar or Mexican-
blend cheese

In medium bowl toss tomatoes,
bell pepper, cilantro & 1/2 tsp. salt.
In another small bowl whisk sour
cream, mayo, scallions, lime juice,
chili powder & 1/2 tsp. salt.

Assemble Salad:
In a large glass trifle dish (or large
bowl) sprinkle half of cornbread.
Top with half each: black eyed peas,
corn & tomato/pepper mixture. Half
of sour cream mixture & cheese – repeat
layers ending with cheese. Cover with
plastic wrap & refrigerate at least
2 hours or overnight. Serves 6


BCT: Bacon/Cucumber/Tomato Salad

2 large cucumbers
1 pint cherry tomatoes (or 4 large)
1 pkg. bacon, cooked crisp/crumbled
1/3 C. mayonnaise
1/2 tsp. garlic powder
salt, to taste
black pepper, to taste

Cut tomatoes & cucumbers to your
desired shape/size. Salt tomatoes.
In a large bowl combine tomatoes,
cucumbers & bacon crumbles (save
some bacon for topping).
In a small bowl combine may, garlic
powder & pepper.
Mix mayo mixture with tomato, cucumber,
bacon. Sprinkle bacon crumbles on top &
serve immediately.


Chocolate Chip Cookie Dessert Delight
(overnight recipe)
1 (16.5 oz) tube refrigerated chocolate
chip cookie dough
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
12 oz. Cool Whip, thawed/divided
3 C. cold 2% milk
1 (3.9 oz) pkg. instant chocolate
pudding mix
1 (3.4 oz) pkg. instant vanilla pudding mix
Optional toppings:
chopped nuts
chocolate curls
miniature semi-sweet chocolate chips
Preheat oven 350 degrees F.
Let cookie dough stand at room
temperature 5-10 minutes to soften.
Press dough into an ungreased 9 X 13″
baking dish, forming a crust.
Bake 14-16 minutes until golden brown.
Cool on a wire rack.

In large bowl using elec. mixer, beat cream
cheese & powdered sugar until smooth.
fold in 1 3/4 C. Cool Whip; spread over crust.

In a large bowl using elec. mixer, whisk milk &
pudding mixes 2 minutes – spread over cream
cheese layer. Top with remaining Cool Whip &
sprinkle top with nuts, chocolate curls and/or
chocolate chips.

Cover & refrigerate 8 hours or overnight until firm.
Serves 15

Banana Cream Pie Dip

1 (3.4 oz) pkg. instant banana
cream pudding mix
2 C. Half & Half cream
8 oz. cream cheese, room temp.
1/4 tsp. vanilla
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed

Nilla wafers
banana slices
crushed graham crackers
Nilla wafers,
chocolate pieces
banana slices
graham crackers
In medium bowl using elec. mixer
combine pudding mix and Half &
Half – beat until well combined.
In a large bowl using elec. mixer,
beat cream cheese, powdered sugar &
vanilla until well combined & fluffy.
Add in half of Cool Whip – mix until
combined then add rest of Cool
Whip – mix well.
Combine pudding mix with cream
cheese/Cool Whip mixture until smooth
& creamy.
AT THIS POINT you can serve immediately
(OR) refrigerate for a few hours.

To serve:
Decorate top with some sliced bananas &
sprinkle with Nilla wafer crumbs.
Serves 12



Took our cat back to the vet for a re-check on his red blood cell count
(for his Feline Leukemia). He has gained 5 ounces in weight! That’s good –
we won’t find out about the blood report for 3+ days (and with the holiday
coming up, maybe a little longer). He’s eating really well, drinking water, etc.
Although the diagnosis is grim, the vet said he could live 1-2 years with this
disease. We’re encouraged for EVERY DAY we have with him.

Hope you have a great day/weekend.



Published in: on September 3, 2021 at 12:48 pm  Leave a Comment  

A Pleasant Day

So far (since bringing our sick cat home) things have been relatively NORMAL! He’s doing ok – I’ve been feeding him cooked beef liver (in small amounts) to build up his red blood cell count and he LOVES it! (He would probably eat until he burst if I let him but liver is pretty rich so I try to limit the amounts). I did a ‘goofy’ today – managed to let my cell phone completely die. Plugged it in to recharge – it said 100% but then wouldn’t turn on – it’s a really good thing my husband knows what to do – it’s working now. Sure felt strange going to my Library knit group then to the grocery store with no phone (What if I have an emergency? What if I really NEED to call home?) All is well now – phone is restored – sigh. The Library knitting ladies were having quite the chuckle at my expense today – I’ve written about what a stressful weekend I had – got to knitting today and promptly sewed two crochet squares on the little 3 inch squares baby blanket – backwards . . . not once, but TWICE! I couldn’t believe I did that! The REALLY crazy part? I did that very thing last night on our Knit/ZOOM meeting, too! WHAT AM I THINKING? (or NOT thinking?) Time to put that project in ‘Time Out’ for awhile! Whew!

Crockpot Marble Brownies

1 (18.3 oz) box brownie mix – prepared
(but not baked)
1 (8 oz) pkg. cream cheese
1 egg
1/4 C. sugar
1 tsp. vanilla
Spray insides of crockpot with
nonstick cooking spray. Pour prepared
brownie mix into crockpot.

In a bowl mix cream cheese, egg,
sugar & vanilla until smooth – pour
in strips the length of crockpot over
brownie batter.
Using a knife – swirl brownie mix &
cream cheese to make a marble effect.
Cover & cook on High 3-5 hours.
NOTE: Remove lid briefly every 45
minutes to 1 1/2 hours to wipe off
condensation on crockpot lid. (timing
depends on how quickly the condensation
collects on lid.)
Once brownies are set in middle, remove
lid, turn off heat & allow to cool.
Serves 12


Juicy Grilled Pork Tenderloin

2 (1 lb, ea) pork tenderloins

Spice Rub:

1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. salt
1/4 tsp. black pepper
Preheat indoor or outdoor grill to
medium-high heat.

In a small bowl blend garlic powder,
onion powder, salt & pepper until
spices are evenly distributed.

Trim pork of excess fat & silver skin –
pat dry with paper towels. Season
both loins on all sides with spice rub.

Lightly oil grates on grill & prepare
outdoor grill for indirect heat. (If using
a gas grill turn off all burners on one side
of the grill.
If using a charcoal grill move all coals to
one side.
If using an indoor grill leave it set on medium heat.

Place pork on side of grill without direct heat
underneath (or in center of indoor grill). Cook
pork, turning frequently, about 30 minutes until
it reaches an internal temperature of at least
140 degrees F.  Remove pork from grill, cover with
foil & allow meat to rest 10 minutes before slicing.
During this time, the internal temperature will
rise about 5 degrees. Uncover, slice & serve.
Serves 8

Pimento-Cheese Pasta Salad

1 (16 oz) pkg. rotini pasta, cooked/rinsed
1 (8 oz) pkg. shredded sharp Cheddar cheese
3/4 C. mayonnaise
2 (4 oz, ea) jars diced pimentos, drained
2 T. Dijon mustard
1/4 tsp. cayenne pepper
2 T. chopped fresh chives
In a large bowl toss cooked/drained pasta
with cheese; mix all remaining ingredients
(except chives) together with pasta.

Add mayonnaise to pasta mixture – mix lightly.
Sprinkle top with chives before serving.
Serves 12

NOTE: Pasta can be cooked ahead: refrigerate
the well drained/rinsed pasta up to 24 hours
before using in salad. For best results, serve
salad soon after combining pasta with
remaining ingredients.

Zesty Grilled Veggies

4 (1 1/2 lb, ea) zucchini, cut diagonally
into 1/2 inch thick slices
3 each: red & yellow bell peppers, cut
into 1/2 inch wide strips
1/4 C. zesty Italian salad dressing
1/4 C. grated Parmesan cheese

Heat grill to medium heat.
Place veggies in a grill basket.* Grill
10 minutes until crisp-tender, turning
occasionally. Place in a large bowl.
Add dressing – toss to coat. Sprinkle
with cheese before serving.
Serves 8

*How to grill without a grill basket:
Cover grill grate with a large sheet of
heavy-duty foil before heating grill
as directed. Spread vegetables onto foil.
Grill as directed, stirring occasionally.

Grilled New Potato Packet

1/2 lb. each: red and white new potatoes
2 T. water
2 tsp. oil
3 T. (Kraft) Sun-dried Tomato Vinaigrette
salad dressing (can use Zesty Italian dressing)
2 T. grated Parmesan cheese
1 T. chopped fresh parsley
Heat grill to medium heat.

Place potatoes in center of a large sheet
of heavy-duty foil (or 2 sheets of regular foil).
Drizzle with water & oil – fold foil to make a packet.

Grill 18-20 minutes until potatoes are tender.

Cut slits in foil to release steam before
opening packet. Top potatoes with
remaining ingredients & serve.
Serves 4

NOTE: you can also mince 2 cloves of garlic &
sprinkle over potatoes with 1/4 tsp. cracked
black pepper before folding foil to make
packed & grilling.


Stuffed Pattypan Squash with Beef & Feta

10 large pattypan squash (4-6 inches wide)
1/4 tsp. kosher salt
4 oz. chopped bacon (about 5 slices)
1 lb. lean ground beef
1/2 C. chopped red onion
1 T. minced garlic
8 oz. baby spinach
2 large eggs, lightly beaten
2/3 C. cooked white rice
1/2 tsp. black pepper
1/4 C. chopped fresh dill, divided
5 oz. feta cheese, crumbled (abut 1 1/4 C.)
Preheat oven 350 degrees F.

Cut off top third of each squash & scoop out
pulp, using a serrate corer or melon baller,
leaving a 1-inch shell intact. Coarsely chop
pulp, reserving 1 C.  (discard remaining pulp).
Place squash  in 11 X 13 baking dish & sprinkle
tops with salt. Bake 10 minutes.

Place bacon in a large skillet over medium-high
heat. Cook, stirring occasionally, until starting
to brown, about 5 minutes. Add beef to skillet &
cook, stirring to crumble, about 6 minutes until
starting to brown. Add onion, garlic & reserved
1 C. chopped squash pulp; cook, stirring occasionally,
until tender, about 3 minutes. Stir in spinach. Cover &
cook about 2 minutes until spinach is wilted. Uncover
& cook about 1 minutes until liquid is almost
evaporated. Transfer mixture to a medium bowl &
cool 10 minutes.

To beef mixture stir eggs, cooked rice, pepper &
3 T. dill. Gently stir in cheese & spoon mixture
into baked squash bowls.
Bake squash about 30 minutes until tops begin
to brown & squash is tender. Sprinkle tops with
remaining 1 T. dill. Serves 10

NOTE: This recipe can also be made with yellow
zucchini or summer squash -also called
Crookneck squash.
You can also change the rice to equal amounts of
cooked brown rice, quinoa, barley or farro


No-Bake Butterscotch Pie
(overnight recipe)
1 pre-made graham cracker pie crust
2 (3.4 oz ea) boxes butterscotch instant
pudding mix
2 C. heavy whipping cream
1 (8 oz) tub Cool Whip, thawed
Optional: butterscotch chips
In a bowl combine instant pudding mixes with
whipping cream – mix until thick. Fold in 2/3 rds.
of Cool Whip & pour into pie crust. Top with
remaining Cool Whip & sprinkle top with
butterscotch chips, if using. Chill overnight.
Serves 6



Our weather has cooled down a bit and the humidity is not as bad.

Last week we were in the HIGH 80’s with really dreadful humidity.

(You KNOW you’re spoiled when you’re in air conditioning all the

time then go out to a park and are really struggling to deal with

the heat & humidity! – Yep, that’s me.)

Hoping your week is going well so far;



Published in: on September 1, 2021 at 12:38 pm  Leave a Comment  

Sometimes Baby Steps are best

It’s been a VERY stressful weekend BUT our cat is now home – is he out of the ‘woods’? Not by a long shot (now that he has Feline Leukemia – there is no cure for that) but we can do our best to make the rest of his life as good as we can. He goes this Friday to our regular vet for a re-check; hopefully his red blood cell count is increasing. Mostly he’s EATING (YAY!) and sleeping – not very perky but he is purring, so that’s a good sign. The minute we got home he hit his dry food bowl and really CHOWED DOWN! I was shocked; I opened a wet food and he ate all of that as well so I’m really glad he’s eating. (a bit off subject: son who owns cat lost 10 lbs during this, I lost 2) – we’re calling it the Stress Diet.

Apple Slab Pie

1 box refrigerated pie crusts,
softened accordg. to pkg. directions
1 C. granulated sugar
3 T. flour
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 T. lemon juice
9 C. cored/peeled/thinly sliced
apples (9 medium)
3-4 T. powdered sugar
1 T. milk
(these amounts are not exact; original
recipe did not include ingredients for
glaze, just said mix sugar & milk) Mix sugar
& milk together, adding more milk if needed
to achieve a thin sugar glaze consistency.

Preheat oven 450 degrees F.
Remove crusts from box & plastic pouches.Unroll
& stack crusts one on top of the other on a lightly
floured surface. Roll to 17 X 12″ rectangle. Fit crust
into a 15 X 10 X 1inch rimmed baking sheet, pressing
into the corners. Fold extra pastry crust under, even
with edges of pan & crimp edges.

In a large bowl mix gran. sugar, flour, cinnamon,
nutmeg, salt & lemon juice. Stir in apples to coat &
spoon into crust-lined pan.
Bake 33-38 minutes until crust is golden & filling is
Cool on wire rack 45 minutes.

In small bowl whisk powdered sugar & milk until
well blended. Drizzle over top of pie & allow to
set before serving, about 30 minutes.
Serves about 12


Crockpot Spicy White Cheese Dip

1 small onion, diced
2 cloves garlic, minced
2 (10 oz, ea) cans diced tomatoes &
green chiles
3/4 C. milk
1/2 tsp. ground cumin
1/2 tsp. coarsely ground black pepper
2 lb. white American deli cheese slices, torn
Dippers: assorted tortilla & corn chips
Place first 7 ingredients in 6 qt. crockpot.
Cover & cook on Low 3 hours, stirring
gently every hour. Stir before serving.
Serve with assorted tortilla & corn chips.
Makes about 8 cups.

Recipe can be made ahead & frozen:
Prepare dip & spoon into quart-sized freezer
containers. Freeze up to 1 month.
Thaw overnight in fridge. Microwave on High,
stirring every 60 seconds until thoroughly  heated.


Ranch-rubbed Pork Ribs
(grill or oven)

2 racks pork baby back or spareribs
pickle juice – for spritzing

Ranch Rub:

1/2 C. buttermilk powder (found in
baking aisle)
1 T. dried parsley
2 tsp. dried chives
2 tsp. dried dill
2 tsp. garlic powder
1 tsp. onion flakes
1 tsp. onion powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
Prepare grill for indirect heat
If using charcoal grill, build hot
coals on one side only, if using
gas grill heat one side only to
medium-high heat.
Place a pan filled with about 1 C.
water next to the coals for additional

Ranch Rub:
Combine all ingredients in medium
bowl; mix well.


Using a dry towel for grip, peel the
membrane (silver skin) off the bone-
side of ribs & discard skin. Generously
season both sides of ribs with ranch

Place ribs, bone-side down over indirect
heat. Cover the grill & cook until
internal temperature of ribs reaches
140 degrees F., about 1 hour. Wrap
ribs in foil & continue to cook another

Remove ribs from foil & place back on
grill, bone-side down. Spritz ribs with
pickle juice; cover grill & cook until
bones start to pull away from meat,
about 1 more hour. Check ribs by
flipping a rack over so the bones are
facing up. Press your finger on the meat
between the bones. If there is some give
& the meat starts separating from the
bone, they are done. If not – continue
cooking for another 30-45 minutes.

Remove ribs from grill, cut into 1-bone
pieces & place on a platter to serve.
Serves 4

Bake ribs in a 300 degrees F. oven for
3-4 hours


Zucchini – Potato Casserole

2 T. butter
2 medium sweet onions, chopped
1 medium-sized Yukon Gold potato, sliced
1 medium zucchini, sliced
4 plum tomatoes, sliced
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
2 T. butter, melted
1/3 C. freshly grated Parmesan cheese
Preheat oven 375 degrees F.
Spray a 10 inch quiche dish with
nonstick cooking spray
In a medium skillet melt 2 T. butter over
medium heat. Add onions – saute 10-12
minutes until tender; spoon into
quiche dish. In a bowl toss potatoes &
next 4 ingredients together. Arrange
potatoes/zucchini/tomatoes in a single
layer over onions, alternating & over-
lapping slightly. Drizzle with 2 T. melted
butter & cover with foil.
Bake 30 minutes.
Remove foil, sprinkle top with cheese &
bake 35-40 minutes until golden. Let
stand 10 minutes before serving.
Serves 6-8


Spring Vegetable Frittata

4 oz. fresh asparagus, ends trimmed/
cut into 1-inch pieces
1/2 of (8 oz) pkg. cremini mushrooms,
1/2 small yellow onion, sliced
1 T. olive oil
1/2 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
2 T. butter
8 large eggs
2 oz. crumbled feta cheese
Preheat oven 400 degrees F.
In a 10-inch ovenproof skillet over
medium heat, saute mushrooms &
onion in 2 tsp. oil 4-5 minutes until
onion is tender. Remove from skillet.
Add remaining 1 tsp. oil to skillet &
saute asparagus 2-3 minutes until
tender. Stir in 1/4 tsp. salt & pepper –
remove from skillet; wipe skillet clean.

Melt butter in skillet over medium heat.
Whisk eggs & remaining 1/4 tsp. salt/
pepper. Add egg mixture to skillet.
As eggs start to cook, gently lift edges of
egg with a spatula & tilt pan so uncooked
egg portions flow underneath. Cook 2-3
minutes until almost set. Top with
veggies & feta cheese.
Bake 16-18 minutes until slightly browned
& puffy. Serve immediately.
Serves 4-6


Crockpot Salsa/Ranch Chicken Pasta

5 frozen chicken breasts
1 (10.5 oz) can cream of chicken soup
1 C. salsa
1 tsp. minced garlic
1/2 C. sour cream
1/2 C. Ranch salad dressing
1 (16 oz) box rotini pasta (cooked)*
Place frozen chicken breasts in bottom
of 6 qt or larger crockpot. In medium
bowl, mix cream of chic. soup, salsa,
& garlic – pour over frozen chicken.
Cover & cook on Low 6-8 hours.
About 30 minutes before this is
finished cooking, prepare pasta*.
Once chicken is cooked, remove & shred
or cut into chunks. Whisk in sour cream &
ranch dressing into salsa/liquid mixture in
crockpot. Add chicken back to crockpot &
mix along with prepared pasta – stir well.
Serves 6


Sweet Tea & Lemonade Cake

1 1/2 C. boiling water
3 family sized tea bags*
1 C. butter, softened
2 C. granulated sugar
1/2 C. firmly packed light brown sugar
5 large eggs, room temp.
3 1/2 C. cake flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda

Lemonade Frosting:

2 C. heavy whipping cream
2 T. powdered sugar
3 fl. oz. frozen pink lemonade
concentrate, thawed
Preheat oven 350 degrees F.
Grease (with shortening) & flour
a 9 X 13″ baking dish.
In a heatproof glass bowl place
tea bags & pour boiling water over them.
Cover with plastic wrap & steep 10
minutes. Lift tea bags from liquid &
press against side of bowl, using the back
of a spoon – discard tea bags.
Cool tea 20 minutes.

In a large bowl using elec. mixer on medium
speed, beat butter until creamy. Gradually
add sugars, beating until fluffy. Add eggs,
one-at-a-time, beating just until blended after
each addition. Whisk cake flour & next 3
ingredients in a bowl & add to butter mixture
alternately with 1 C. cooled tea, beginning &
ending with flour mixture. (discard any remaining
tea). Beat at Low speed just until blended after
each addition – pour batter into prepared pan.

Bake 35-40 minutes until a wooden toothpick
inserted into center of cake comes out clean.
Cool completely on wire rack (about 20 minutes)
Prepare frosting.

Lemonade Frosting:
In a large bowl using elec. mixer beat whipping
cream, sugar & pink lemonade until fluffy &
peaks form. Spread on cooled cake
(makes 4 C.)
Cake serves 12-15

(recipe: / Frosting:

Hope this week is better than last – but I’m a Christian so I take whatever life hands out and THANK THE LORD for getting me through it all.



Published in: on August 30, 2021 at 11:57 am  Comments (2)  

and then life got super stressful –

I spent almost the entire day yesterday (11 a.m. – 8 p.m.) at first the regular vets office and then the Emergency Animal Clinic. One of our two cats (Lucky – male) now has feline leukemia and is not doing good at all. We went from going to the vet because he was lethargic to “he is critical and needs a blood transfusion immediately.” I just called there to check on him and his red blood cell count is a little higher – they expect to keep him 2-3 days and, possibly, another blood transfusion. For those of you who are animal lovers, you understand. The hard part for me is: he’s my SON’S cat – my son had to go to work so I had to make the decisions for him – not easy to do. Son has to work a 2-day, very hard shift at work tonight/tomorrow so that also adds to his stress. I’m just trying to de-stress & remain calm through this.

Lemon-Yogurt Crumb Cake

Crumb Topping:

1 1/2 C. flour
2/3 C. granulated sugar
1 T. lemon zest
1 T. orange zest
1/8 tsp. salt
1/2 C. cold butter, cut into pieces

Cake Batter:

1/2 C. butter, softened
1 1/2 C. granulated sugar, divided
3 large eggs, separated
1 1/2 C. flour
1/8 tsp. baking soda
1/2 C. plain Greek yogurt
1 T. lemon zest
3/4 C. Quick & Easy Lemon Curd*
1/4 C. powdered sugar
Preheat oven 350 degrees F.
Grease & flour a 9″ square (2 inch deep)
baking pan.

Crumb Topping:
In a large bowl combine the first 5
ingredients. Cut cold butter into flour
mixture using a pastry blender or 2 forks
until crumbly. Cover & chill until ready to use.

Cake Batter:
In a large bowl using elec. mixer, beat softened
butter on medium speed until creamy. Add 1 1/4 C.
gran. sugar, beating 3 minutes until fluffy. Add egg
yolks, one-at-a-time, beating just until yellow

Stir together flour & baking soda; add to butter
mixture alternately with yogurt, beginning &
ending with flour mixture. Stir in lemon zest.
In a medium bowl (using elec. mixer on High speed)
until foamy, gradually adding remaining 1/4 C. gran.
sugar, 1 T. at-a-time, beating until stiff peaks form.
Fold into batter – pour batter into prepared pan.
Dollop top with lemon curd & gently swirl using
a knife. Sprinkle crumb topping over batter.

Bake 45-50 minutes until a toothpick inserted into
center comes out clean. Remove from oven, dust
top with powdered sugar.
Serve warm or cool on a wire rack 1 hour.
Serves 8-10

*You can find lemon curd in the Baking aisle in
most grocery stores – by the pie fillings


Italian Zucchini Pasta Casserole

1 lb. Italian sweet sausage
2 C. uncooked pasta
3 C. zucchini, quartered
1 (10.75 oz) can tomato soup
1/2 C. chopped green pepper
1/2 C. chopped white onion
1 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
2 C. Italian-blend shredded cheese,
Preheat oven 350 degrees F.
Cook pasta accordg. to pkg. directions.
In a skillet brown Ital. sausage, green
peppers & onion. Add zucchini, spices &
tomato soup – simmer 3-4 minutes until
zucchini is soft.

Place pasta & zucchini mixture in a 2-qt.
casserole dish – stir in 1 C. cheese. Once
mixed, top with remaining cup of cheese.
Bake 20 minutes.
Serves 6


Red Pepper Herb-grilled Chicken
(can cook on stovetop)
2 boneless skinless chicken breasts, halved
1 red bell pepper
1/4 C. sun-dried tomatoes
1/2 C. basil leaves
2 cloves garlic, chopped
2 T. olive oil
1 tsp. red pepper flakes
kosher salt/black pepper, to taste
Roast pepper on grill, stovetop or broiler,
turning frequently until charred. Place in
a bowl, cover with a clean towel & let set
5 minutes. Place under cool, running water
to remove skin. Remove stem & seeds; place
in food processor or blender. Add sun-dried
tomatoes, basil, garlic, red pepper flakes,
salt/pepper – pulse until mixture is a chunky
paste; drizzle in olive oil. Taste & adjust
seasoning, if needed – pour into a shallow
bowl or baking dish.
Pound out all chicken to an equal thickness.
Season both sides with salt/pepper & coat
completely in red pepper mixture.

Place on grill (or in a pan on the stove) cook
over medium-high heat until cooked through
until no longer pink, about 3-5 minutes per
side. (Chicken should be firm to the touch but
still have a little give). Cool 5 minutes &
serve hot. Serves 4


Easy Tortellini Salad


1/2 C. mayonnaise (or Miracle Whip)
1/2 C. Italian salad dressing
1 T. freshly grated Parmesan cheese
1 T. chopped parsley
1/2 tsp. ground black pepper


4 C. tortellini (usually found in the
refrigerated pastas in grocery stores)
1/2 English cucumber, halved/thinly sliced
1/2 red onion, diced
1/2 green bell pepper, finely chopped
1/2 orange or red bell pepper, finely chopped
1 C. cherry or grape tomatoes, halved
(additional chopped parsley & grated Parm.
cheese for garnish)
Boil & drain tortellini.

In medium bowl whisk mayo, Ital. dressing, Parm.
cheese, parsley & pepper until combined.

In large serving bowl combine cooked tortellini &
chopped veggies (cucumber, onion, pepper &
tomatoes). Fold in dressing & gently stir to combine.
Refrigerate at least 2 hours before serving.
Garnish with parsley & Parmesan just before
Serves 6


Tomato/Eggplant Gratin

2 lb. large, fresh meaty ripe
tomatoes (cored, sliced into very
thick slices – about 1/2 inch)
4 tsp. kosher salt, divided
1 lb. eggplant
2 T. flour
1/2 C. olive oil, divided
20 leaves fresh basil, torn by hand
1 C. Panko or regular bread crumbs
1 C. grated Romano cheese
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
Place a wire rack over a sheet pan. Place
tomato slices on rack & sprinkle both sides
with 2 tsp. kosher salt. Allow to stand 30
minutes then flip over & let stand another
30 minutes to drain. Pat slices dry with paper

(while tomatoes are draining)
Slice eggplant (skin on) into slices equal in
size to thickness of tomatoes. Salt both sides
of each slice with 2 tsp. kosher salt & let stand
on cutting board 30 minutes. Flip & let stand
another 30 minutes. (this will remove some
liquid & any bitterness). After one hour, rinse
each slice eggplant in cold running water &
drain slightly but keep damp. Sprinkle & rub
2 T. flour onto each side. (Use more flour if needed
to cover both sides – helps eggplant fry without
absorbing too much oil).

Heat large skillet with 1/4 C. oil over medium-high
heat. Once very hot, place half the eggplant slices in
pan & fry about 1 1/2 minutes on each side until golden.
Remove to a plate & cook second batch in remaining oil.
(at the end there should be some oil left in pan – do not

Preheat oven 350 degrees F.

In a 1 1/2 Quart casserole dish drizzle a little of the oil
from the pan to coat the bottom of dish. Begin layering
alternate slices tomato & eggplant around bottom to fill,
leaning slices on each other like a fanned out deck of cards.
Place half the basil  on top & repeat with remaining tomato,
eggplant & basil.

In medium bowl mix bread crumbs, Romano cheese, salt &
pepper – stir to combine; pour over top of slices. Take remaining
oil from skillet & drizzle over top (if there is not enough oil, use
more olive oil to coat the top of the crumb mixture but don’t
drench it.)

Bake, uncovered, 30 minutes until golden brown. (using a
probe thermometer, insert into center of dish – should
read 140 degrees F.)
Serves 4-6


Crockpot Garlic Parmesan Potatoes

5 red potatoes (enough to cover bottom
of 6 qt. crockpot) can also use baby potatoes
2 tsp. lemon juice
1/4 C. olive oil
2 1/2 garlic cloves, minced
1/4 C. fresh Parmesan cheese, grated
salt/pepper, to taste
Clean potatoes & cut into large pieces;
place in crockpot & cover with water.
Cover & cook on High 2 1/2 – 3 hours;
Mix all ingredients except salt & Parm. –
drizzle over potatoes. Toss to coat &
sprinkle with salt & Parmesan.
Serves 4


Impossible Banana Cream Pie

1/2 stick butter (4 T.) softened
1 tsp. vanilla
1/2 C. flour
2 C. milk
2 medium-sized bananas, mashed
Preheat oven 350 degrees F.
Spray a 10″ pie plate with
nonstick cooking spray.
Using elec. mixer, cream eggs, sugar,
butter & vanilla. Add flour & milk;
continue mixing. Stir in bananas with
a spoon & pour into prepared dish.
Bake 60-65 minutes until top is brown.
Serves 4 (SEE NOTE)

NOTE: This pie will rise during baking then
fall after it begins to cool. I always put a
baking/cookie sheet under the pie while
it’s baking to catch any drips when it
rises in oven.
Pie slices better if you let it cool in fridge
before serving.



Published in: on August 28, 2021 at 11:38 am  Leave a Comment  

Another NICE day!

Going to sleep last night to the distant sounds of thunder. Today at Library Knit group I was listening to the ladies all saying that they had really BAD thunderstorms where they lived. One lady said the wind lifted her CAST IRON cafe table (with umbrella) off of her deck & wedged it by her fence! (So grateful we were spared!)

Peaches & Cream Muffins

3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. oil (poster used canola)
3/4 C. sour cream
1 tsp. baking soda
1/2 tsp. nutmeg
2 C. flour
1 (15 oz) can peaches, drained, cut
into pieces
(extra nutmeg – optional)
Preheat oven 400 degrees F.
Spray a 12-cup muffin tin with
nonstick cooking spray.

In large bowl combine sugar, eggs, vanilla,
oil & sour cream – mix well with a spoon
until smooth. Add baking soda, nutmeg &
flour – continue mixing. Fold in drained
peaches. Pour batter into prepared
muffin cups & sprinkle a little extra
nutmeg on top of each muffin.
Bake 20 minutes.
Makes 12 muffins


Eggplant Rollups

2 eggplants, cut lengthwise into
12 (1/4″ thick) slices
3/4 tsp. kosher salt, divided
6 T. olive oil, divided
1 (10 oz) tub whole milk ricotta cheese
1/2 C. fresh basil leaves, finely chopped,
plus more for serving
3/4 tsp. black pepper
1 1/4 C. marinara sauce
1 oz. shaved Parmesan cheese (about 1/2 C)
Preheat oven 425 degrees F.
Spray several baking sheets with
nonstick cooking spray.

Sprinkle eggplant slices on both sides with
1/4 tsp. salt – place in a colander to drain
15 minutes. Rinse slices well & press between
2 clean absorbent towels to dry. Arrange slices
in a single layer on prepared baking sheets.
Rub slices on both sides with 3 T. olive oil.
Bake 13-15 minutes. Remove from oven &
reduce oven temp. to 375 degrees F.

(While eggplant is baking)
In a medium bowl stir ricotta cheese, basil,
pepper & remaining 3 T. oil, 1/2 tsp. salt. Pour
1 C. marinara sauce into a 11 X 7″ baking dish.
Place 1 T. ricotta mixture on 1 eggplant slice
& roll up from short end. Place, seam side
down in dish & repeat with remaining ricotta
mixture/eggplant slices. Top evenly with
remaining 1/4 C. marinara.
Bake 15-20 minutes until sauce is bubbly &
tops of roll ups are very lightly browned.
Top with shaved Parm. cheese & chopped
basil. Serve immediately.
Serves 6 (2 roll ups each)


Baked Chicken with Zucchini & Tomatoes

1 egg
1 T. water
1/2 tsp. salt
1 large zucchini sliced into rounds
1 C. Italian bread crumbs
4 chicken breasts cut into 2 inch wide
4 T. olive oil
4 tomatoes, sliced
2 C. shredded Mozzarella cheese
1 1/2 T. fresh basil, chopped (can use
1 tsp. dried)
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In a small bowl whip egg, salt & water;
pour into a shallow dish or pie plate. Place
bread crumbs in another plate/pie pan.
Dip each chicken piece in egg then bread
crumbs – place on a plate until ready to cook.

Heat a large skillet over medium-high heat.
When pan is hot, add 2 T. olive oil. Place
chicken strips in pan & cook on each side for
about 5 minutes until golden brown (they are
also going to be baked).

Heat another skillet over medium heat – add
remaining olive oil & zucchini slices – salt &
pepper lightly & cook until zucchini is crisp-
tender, about 5 minutes.

Layer zucchini, sliced tomatoes & sprinkle with
fresh basil; top with a bit of salt & black pepper.
Sprinkle 1 C. mozzarella over top then add
browned chicken.
Cover with foil & bake 25 minutes until chicken
is no longer pink. Sprinkle remaining 1 C. mozz.
cheese on top & return to oven, uncovered.
Bake 10 minutes longer. Serves 6

NOTE: when done baking, bottom of pan will
be filled with tomato juices – you can just pour
that off. (If you leave them, the dish will get soggy).


Crockpot Homestyle Pork Chops

1/2 C. flour
1.5 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
7 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth
Spray insides of crockpot with
nonstick cooking spray.
In a bowl mix flour, mustard,
salt & garlic powder – lightly coat
chops in flour mixture (reserve
rest of flour mixture for later).

In a skillet heat oil & brown chops
over medium-high heat. In a small
bowl mix broth with remaining
flour mixture & pour into crockpot.
Place browned chops in crockpot.
Cover & cook on High 2 1/2 hours.
Serves 6-8


Extra Easy Lasagna

1 lb. ground beef
2 T. vegetable oil
1 (28 oz) can whole tomatoes,
coarsely chopped
2 (6 oz, ea) cans tomato paste
2 tsp. salt
1 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1 (8 oz) pkg. lasagna noodles
1 C. shredded mozzarella cheese
1 C. ricotta or small-curd cottage cheese,
1/4 C. grated Parmesan cheese
3-4 slices mozzarella cheese, halved
In large skillet cook ground beef in
oil, stirring to crumble. Drain & stir
tomatoes, tomato paste & seasonings
into meat. Bring to a boil – reduce heat
& simmer 40 minutes, stirring occasionally.

Cook lasagna noodles accordg. to pkg.

Preheat oven 350 degrees F.

Lightly spray a 12 X 8 X 2″ inch baking
dish with nonstick cooking spray.
Place half of cooked noodles in dish, slightly
overlapping lengthwise edges. Spoon 1/3rd
meat mixture over noodles, half shredded
mozz/ricotta/Parm cheese. Repeat layers
& spoon remaining meat mixture over top.
Arrange mozz. slices on top.
Bake 30 minutes.
Serves 6-8


Crockpot Tomato & Feta Dip

2 T. vegetable oil
1/2 medium onion, diced
1 clove garlic, minced
1/8 tsp. crushed red pepper
2 T. tomato paste
1/4 C. red wine
1 (28 oz) can whole plum tomatoes,
2 1/2 C. fresh herbs: basil/oregano/flat-
leaf parsley
2 (4 oz, ea) pkgs. feta cheese, cubed
salt/black pepper
Assorted breadsticks or toasted French
bread slices, for dipping
In a skillet over medium-high heat, heat
oil. Add onion & saute 6-7 minutes. Add
garlic & red pepper – saute 2 minutes. Add
tomato paste -stir 30 seconds. Pour in wine,
stirring until evaporated. Stir in tomatoes &
fresh herbs. Pour into 6 qt crockpot.

Cover & cook 3 hours on High.
remove lid – stir in cheese, salt & pepper (to

Cook, uncovered, 30 minutes until cheese
begins to soften.
Serve with assorted breadsticks or toasted
French bread slices.
Serves 6-8


Grilled Honey & Dijon Salmon & Asparagus

1 1/2 tsp. cornstarch
2 1/4 tsp. butter, melted
1 tsp. Worcestershire sauce
2 T. honey
1 T. Dijon mustard
dash white pepper
2 (4 oz, ea) salmon fillets
1/4 C. chopped walnuts
1/2 lb. fresh asparagus, trimmed
Heat grill to medium heat.

In a small bowl combine cornstarch, butter &
Worcestershire sauce until smooth – stir in
honey, mustard & pepper.

Place each salmon fillet on a double thickness of
heavy-duty foil (about 18 X 12 inch). Drizzle with
honey mixture & sprinkle with walnuts. Place
asparagus around salmon. Fold foil around
salmon & seal tightly.
Grill, covered, 15-20 minutes until fish flakes
easily with a fork.  Serves 2


Rhubarb Streusel Muffins


3 T. butter, melted
3/4 C. flour
1/4 C. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt


3 T. brown sugar
2 1/2 C. diced rhubarb
3 C. flour
1 C. granulated sugar
1 T. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 C. butter, melted
1 C. sour cream or plain Greek yogurt
1/4 C. milk
2 large eggs, room temp.
1 1/2 tsp. vanilla

In a saucepan, melt butter. Stir in flour,
brown sugar & salt until crumbly. Set aside.

Preheat oven 400 degrees F.
Line 12 muffin cups with paper liners.

In medium bowl mix 3 t. brown sugar & diced

In a large bowl whisk flour, sugar, baking powder,
cinnamon & salt.

In another large bowl beat together butter, sour cream,
milk, eggs & vanilla.
Mix wet ingredients into dry & gently fold together.
Do not over mix (there should still be streaks of flour).
Gently stir in rhubarb. Divide batter between muffin
cups (poster says: sometimes it makes enough for 13-14
muffins).  Top with streusel.
Bake 5 minutes.  (without opening oven): Turn down heat
to 350 degrees F.
Continue baking 12-15 minutes more until a toothpick
inserted into center of a muffin comes out clean.



Enjoy your day –



Published in: on August 25, 2021 at 2:18 pm  Leave a Comment