Another BEAUTIFUL Summer day!

Other than a brief downpour earlier, it’s been a really nice 70’s day! Got a few ‘chores’ done (laundry, vacuuming, straightening up the house, etc.), even a quick trip to the pharmacy. An ‘easy-going’ kind of day. There are enough leftovers in the fridge for dinner so I don’t even have to worry about that! Score!

Raspberry Marshmallow Fluff Salad

1 (8 oz) tub Cool Whip, thawed
2 C. mini marshmallows
1 (3.4 oz) box instant vanilla pudding
1 (32 oz) tub vanilla yogurt
1 (12 oz) pkg. frozen raspberries
In a large bowl mix yogurt & pudding mix;
stir until completely mixed together. Fold in
Cool Whip & raspberries (raspberries will
soften while salad sets). Stir in marshmallows.

Cover & refrigerate 30 minutes (this will allow
the raspberries to soften). Fold salad several
times with a spoon after removing from fridge
to spread raspberrie juice throughout salad.
Serves 15

(recipe: Mama’s Favorite Recipes – FB)

Crockpot Garlic Parmesan Chicken

1/2 C. Italian salad dressing
2 T. Worcestershire sauce
2 lb. boneless skinless chicken thighs
1 tsp. ground black pepper, divided
3/4 tsp. garlic powder, divided
1 lb. small red potatoes (about 5),
1 onion, cut lengthwise in half, sliced
5 cloves garlic, minced

1/4 C. grated Parmesan cheese
2 T. chopped fresh parsley

Spray insides of crockpot with
nonstick cooking spray.
In small bowl mix salad dressing &
Wor. sauce until blended.
Place chicken in a large bowl & sprinkle
with 1/2 tsp. each: black pepper &
garlic powder. Add 1/4 C. dressing mixture &
mix lightly.
Place potatoes in crockpot & top with
onions, garlic, remaining seasonings &
remaining dressing mixture – mix lightly.
Add chicken to crockpot.
Cover & cook on Low 5-7 hours
(or high 3-4 hours). When serving, garnish
with Parm cheese & chopped parsley.
Serves 8


Greek Orzo Salad

1/3 C. roasted red peppers, diced
1/4 C. kalamata olives, sliced
1 tomato, diced
2 C. orzo pasta, cooked
1/2 C. crumbled feta cheese
balsamic vinegar, to taste
In a medium bowl combine peppers,
olives & tomatoes. After cooking orzo,
rinse with cold water & drain well.
Add orzo & feta cheese to pepper
mixture – mix well. Drizzle with vinegar –
stir again. Serve warm or chilled.
Serves 4

Arugula & Nectarine Salad

1/4 C. balsamic vinegar
1 T. Dijon mustard
1 T. honey
1/4 tsp. salt
1/2 tsp. black pepper
2 T. extra-virgin olive oil
1/4 lb. fresh arugula, torn
2 ripe nectarines, halved/pitted &
1/4 C. chopped walnuts
1/2 C. crumbled feta cheese
In a shaker jar combine vinegar, mustard,
honey, salt/pepper – add oil & shake until
blended. Divide arugula between 4 salad
plates – arrange nectarine slices over top.
Sprinkle with walnuts & cheese; drizzle
with salad dressing. Serves 4


Cowboy Caviar
(a summer relish/dip)

4 ears corn, cooked/cut from the cob*
1 (15 oz) can black eyed peas, drained
1 (15 oz) can pinto beans, drained/rinsed
1 (15 oz) can black beans, drained/rinsed
1 (3.8 oz) can sliced black olives, drained
1/2 C. red onion, diced
1 jalapeno pepper, seeded/diced**
1 C. cherry tomatoes, halved
1 red bell pepper, seeded/diced
1 T. fresh lime juice
1 tsp. salt
1 tsp. garlic powder
1 avocado, peeled/diced
In large bowl add black-eyed peas, pinto beans
& black beans. Add olives, red onion, jalapeno,
tomatoes, bell pepper, lime juice, salt & garlic
powder – stir until well mixed. Gently stir in
avocado to combine.
Serve immediately OR cover & refrigerate until
ready to serve. Serves 10

NOTE: If serving later, do not add avocado  until
just before serving

*If you can’t get fresh corn: you can
substitute 2 (15 oz, ea) cans whole kernel
corn, drained

If you might like it spicy – you can leave
the jalapeno seeds in (or add 1/2 – 1 T.
chili powder)


Italian Chicken Strips

1 C. Italian-style dry bread crumbs
1 C. grated Parmesan cheese
1 T. Italian seasoning
1 tsp. garlic salt
6 large eggs
1/4 C. water
3 lb. boneless skinless chicken
breasts, cut into 1/2 inch strips
vegetable oil – for deep-fat frying
Optional “dippers”:
marinara sauce
pesto mayonnaise
In a skillet or deep-fat fryer, heat about
1 inch of oil to 375 degrees F.

In a pie plate, combine breadcrumbs,
Parm. cheese, Ital. seasoning & garlic

In another pie plate beat eggs & water
to combine.

Dip chicken strips in egg mixture, then
turn into crumb mixture, coating all sides.

Fry chicken strips in batches until golden
brown & cooked through, turning to cook
on all sides, if necessary. Drain on paper
towels. Serve immediately.
Makes 10-12 servings

NOTE: to make these even quicker, substitute
chicken tenders for chicken breasts

Cheesy Bacon Skillet Fried Potatoes

6-7 red potatoes, unpeeled, sliced or cut
into chunks (can use any potatoes) – about
6 C. chunky potato pieces
5-6 slices bacon
5 T. bacon drippings
1/2 C. chopped onions (poster uses green
1 tsp. salt
1/2 tsp. black pepper
1 tsp. minced garlic
1 C. shredded Cheddar cheese (can use other
cheese and/or more, if desired)
Fry bacon until crisp; remove to drain on
paper towels – reserve 5 T. bacon drippings
in pan. Add potatoes, onion, salt/pepper &
garlic – toss to make sure potatoes are
covered with drippings. Cover & cook on
medium heat about 15 minutes until potatoes
are tender. Remove lid; brown potatoes on
high until crispy. Remove potatoes from heat;
sprinkle cheese on top (can cover to help cheese
melt). Crumble bacon on top & serve.
Serves about 8


Easy Blueberry Crumble


1 tsp. unsalted butter, softened
2 pints blueberries (or other berry)
1/2 C. sugar
1 T. cornstarch
1/2 C. apple cider or orange juice
1 tsp. vanilla

Streusel Topping:

1 C. flour
1/2 C. brown sugar
1/2 C. granulated sugar
6 T. unsalted butter, cold/cut into cubes
1/2 C. toasted oats
1/2 C. chopped/toasted almonds
Preheat oven 375 degrees F.
Lightly spray a 8 X 8″ baking dish
with nonstick cooking spray.


In a bowl carefully mix, using a spatula:
blueberries, sugar, cornstarch, cider & vanilla
being careful to leave berries whole.


Using elec. mixer, add flour, sugars & butter
to bowl – incorporate butter into dry ingredients
until mixture looks crumbly. (also can be done
by hand). Stir in oats & nuts.

Pour mixture into prepared pan & evenly
distribute the topping over the fruit.
Bake 30 minutes until topping is golden
brown & fruit is bubbling. Cool slightly
& serve warm.
Serves 6-8



Hope you’re enjoying a LOVELY Summer day!



Published in: on June 14, 2021 at 4:57 pm  Leave a Comment  

Beautiful Summer Day!

Today the sun is out 82 degrees F, the sky is a beautiful shade of baby blue, little fluffy clouds in the sky – PERFECT! Went to church again for second week in a row since Covid – SO NICE to join with other believers & praise the Lord!

Yesterday was World-Wide Knit in Public Day and 12 of my knit friends joined in the park for another great-weather day (we stayed 3 hours!) I managed to bring one of the baby blankets I was working on & forgot the pattern at home! Luckily I also brought my ‘baby booties’ bag so was able to get 1 pair of booties knit.


Practically Perfect Pineapple Cake


2 1/4 C. flour
1 1/4 C. sugar
2 tsp. baking soda
1 tsp. vanilla
1 (20 oz) can crushed pineapple in
100% juice (do not drain)
2 eggs


1 (3.5 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple, do not
12 oz. Cool Whip, thawed (OR 1 C. heavy
whipping cream, whipped)
Preheat oven 350 degrees F.
Spray & flour a 9 X 13″ baking pan
(using nonstick cooking spray)

In large bowl whisk flour, sugar & baking
soda. Mix in vanilla, crushed pineapple &
eggs until combined – pour into prepared
Bake 25-30 minutes until a toothpick inserted
into center of cake comes out clean.
Let cool completely

In a bowl whisk pineapple & pudding mix
together until combined. Gently fold in
Cool Whip (or whipped cream) until
incorporated – spread on cooled cake.
Refrigerate at least 30 minutes before
serving. Serves 24


Cabbage Bacon Skillet

3-4 slices bacon, cooked/crumbled
1 T. butter
2 T. bacon drippings (or oil)
1 small head cabbage, chopped (about
6 C. chopped)
1/2 small onion, finely chopped
1/2 tsp. black pepper
1 tsp. salt
1 tsp. minced garlic
1 tsp. ground mustard
1 (4 oz) jar pimentos, drained
4 oz. cream cheese, cut into small pieces
few drops hot sauce (or a pinch of cayenne)
Melt butter in large skillet; add bacon drippings
(or oil), cabbage, & onion. Mix in black pepper,
salt, garlic & ground mustard. Cook cabbage
until tender; add pimentos, cream cheese & hot
sauce – cook until cream cheese melts. Stir in
bacon. Serves 6-8

(recipe: thesouthernladycooks.)

Chunky Tomato-Avocado Salad
1 avocado, peeled/pitted/cubed
3 plum tomatoes, chopped
1/4 C. chopped sweet onion
1 T. fresh cilantro, chopped
2-3 T. lemon juice
In a bowl gently stir ingredients together;
cover & refrigerate overnight. Serves 4


Mediterranean Crab Salad

16 oz. crab meat
1/2 C. black olives, sliced
7 oz. roasted red peppers
6 C. mixed greens
4 oz. goat or Feta cheese, crumbled/
2 oz. lemon juice
1 1/2 tsp. Dijon mustard
1/4 C. chopped green onions or shallots
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried oregano
2/3 C. olive oil
6 oz. jar artichoke hearts, drained/
In a large bowl whisk lemon juice, mustard,
onions, salt/pepper & oregano – gradually
whisk in oil. Remove/reserve 1/3 C. mixture

In a large bowl add crab meat, artichokes, olives,
roasted peppers & remaining dressing.

Place greens & half the goat/feta cheese in a salad
bowl. Drizzle with reserved 1/3 D. dressing – mix
lightly until leaves are evenly coated.
Serves 4


Easy Spinach Casserole

2 (10 oz, ea) pkgs. frozen chopped
spinach – thawed/squeezed dry
1/2 C. water
5 T. butter
1/2 C. diced onion
3 T. flour
1/3 C. milk
1/2 to 1 tsp. cayenne pepper (if you
don’t like spicy – omit this)
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1 1/2 C. grated sharp Cheddar cheese
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In a saucepan over medium heat,
melt butter; add onion & saute,
stirring often, 2 minutes. Stir in
flour – stirring until absorbed. Add
water & milk – stir over Low heat until
thickened, about 5 minutes. Remove
from heat & add spices, spinach & cheese.
Combine well & place in baking dish,
spreading out evenly.
Bake 25-30 minutes until cooked through.
Serves 8


Crockpot Catalina Chicken

3 lb. boneless chicken breasts
(about 6)
1 C. Catalina salad dressing
1/2 C. peach preserves
1 dry pkt. onion soup  mix
1 tsp. black pepper
2 T. cornstarch
2 T. cold water
In small bowl whisk salad dressing,
peach preserves, onion soup mix &
Place chicken in crockpot &
pour Catalina mixture over top
of chicken.
Cover & cook on Low 4-5 hours (or
High 2-2 1/2 hours) *until chicken
reaches an internal temperature of
165 degrees F.

*In a small bowl mix cornstarch & water –
stir into liquids in crockpot for last
30 minutes of cooking time to thicken
the sauce. Serves 6

Serving suggestions:
Serve over cooked rice (OR)
slice & serve on top of a salad


Turkey Meatballs & Herbed Gravy


16 oz. lean ground turkey
1 1/2 C. seasoned cornbread stuffing mix
1/2 C. chicken stock/broth
1 small onion, grated
1 stalk celery, diced
3 T. chopped fresh parsley
2 eggs
2 cloves garlic, minced
salt/pepper to taste
2 T. olive oil

Herbed Gravy:

1 (12 oz) container McCormick Simply
Better Turkey Gravy (1 container)
1 T. fresh herbs, chopped (thyme, rosemary,
sage, parsley – your choice
black pepper, to taste
Preheat oven 400 degrees F.
Line a baking sheet with parchment paper.
Place stuffing in a ziplock bag & crush lightly
with a rolling pin or mallet (should have about
1 C. crushed).
In large bowl combine stuffing crumbs &
chicken broth – stir to combine. Mix in onion,
celery, parsley, eggs, garlic, salt/pepper.
Add gr. turkey & mix gently just until combined.
Using a cookie scoop, scoop mixture & use your
hands to gently form into a ball – place balls on
prepared sheet. Drizzle tops with olive oil.
Bake 15-20 minutes just until cooked through.
Makes 24 meatballs


In small saucepan combine gravy mix, herbs & pepper;
heat accordg. to pkg. directions & serve with meatballs.


No Bake Blackberry Cheesecake


1 pre-made graham cracker crust
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed


2 C. fresh blackberries (washed)
1/2 C. sugar
1 T. cornstarch
1/2 C. water
In a large bowl combine cream cheese &
powdered sugar – mix well. Fold in Cool
Whip & spread evenly into crust. Refrigerate
3 hours.

Place all topping ingredients in a saucepan
& bring to a boil, continuously stirring so it
doesn’t burn. Cook 2 minutes to thicken.
Remove from heat & cool completely.
Pour over cheesecake after cheesecake has
been refrigerated 3 hours.
Refrigerate any leftovers.
Serves 8



Hope you have a great day!



Published in: on June 13, 2021 at 2:17 pm  Leave a Comment  

It’s a GREAT day!

Just got home from going with husband to a vein specialist – he does NOT have to have surgery – YAY! His right leg has swollen up (knee to foot) greatly in the past 3 weeks. We visited our regular physician & he referred us to this specialist. She said it’s Lymphodema – a swelling of arms or legs. Treatment will be physical therapy and a neat device that wraps around the leg & slowly (kind of gives a massage) presses the leg, ankle to knee. They will be sending a person to our house with the machine & he will explain how to operate it. Treatment is usually 4 weeks, using machine twice a day plus PT at the doctors. I don’t care – if it’s not SURGERY – we’re good!!!

Creamy Chocolate Marshmallow Mousse

5 oz. ( half of one 10-oz bag) mini
marshmallows (scant 3 C.)
1 pint (2 C.) heavy whipping cream
3/4 tsp. kosher salt
6 oz (1 C.) bittersweet chocolate chips
In large saucepan over medium heat,
combine marshmallows, 1/2 C. cream &
salt. Stir frequently using rubber spatula,
until marshmallows are melted & mixture
is smooth (about 4 minutes).

In large microwaveable dish, microwave choc.
chips on High until mostly melted (about
2 minutes) Pour marshmallow mixture over\
choc. chips & stir until completely combined.
Set aside until completely cooled – about 2 hours.

Meanwhile: Whip remaining 1 1/2 C. cream in
a large bowl using elec. mixer on medium speed
(or a whisk) until stiff peaks form.
Refrigerate, covered, until chocolate mixture
is cooled.

Gently fold whipped cream into choc. mixture
in 3 batches. (It takes a while to completely

Serve immediately or divide
into individual serving dishes & refrigerate,
covered, up to 3 days.
Serves 8


Garden-fresh Tortilla Bake

2 tsp. oil
1 lb. zucchini, sliced
1 onion, chopped
1 green pepper, chopped
1 (7 oz) can diced green chiles
4 hard-boiled eggs, peeled/chopped
salt/black pepper/ground cumin – to taste
2 T. flour
1 C. sour cream
6 (6 inch) corn tortillas, cut into 6 wedges each
3 C. shredded Cheddar cheese
Preheat oven 350 degrees F.
Heat oil in a skillet over medium heat. Add
zucchini, onion & green pepper – cook about
5 minutes until veggies are just tender. Remove
from heat; stir in chiles, eggs, salt/pepper, cumin.

Arrange tortilla wedges in an ungreased 2 qt
casserole dish. Layer with half the veggie mixture,
half sour cream, & half cheese – repeat layers.
Bake, uncovered, 30 minutes until bubbly.
Serves 6


Crockpot Spaghetti Squash & Cheese

2 large spaghetti squash (washed)
1 C. chicken broth
salt/black pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded Mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream
Pour broth in bottom of 6 qt crockpot.
Cut squash in halves, scoop out seeds using
a spoon & pierce skin halves with a sharp
knife 5-6 times. Salt/pepper insides of
each half & place, cut sides down, into broth.
Cover & cook on High 4 hours.

Carefully remove halves & cool a few minutes.

Using a kitchen towel to hold them, scoop out
insides from squash & place back in crockpot. (discard
skins) Add cheeses to crockpot & stir well.
Cover & cook on High 5-10 minutes until cheeses
melt. Stir in heavy cream & taste/adjust salt/pepper,
if needed. Serves 12

NOTE: this is a very cheesy recipe – you can reduce
the amount of cheeses you add at the end.


Shrimp Scampi
(optional serving: served over cooked
spaghetti or just shrimp & sauce)
1/2 lb. spaghetti pasta
1 lb. large shell-on shrimp (16-20 per lb)
1/4 C. extra virgin olive oil
1 oz. pancetta, diced fine
3 T. butter
1 T. chopped garlic
1 good pinch red pepper flakes
pinch salt
few grinds black pepper
4 t. freshly squeezed lemon juice
1 T. lemon zest
1/4 C. chopped parsley, divided
Rinse shrimp & pat dry with paper towels.
Do not peel (poster recommends not peeling
the shrimp  before cooking – the shell preserves
the juices & prevents the shrimp from shrinking
as you cook.)

Cook spaghetti accordg. to pkg. directions.

In large skillet heat oil over medium heat –
add pancetta & cook slowly until slightly browned.
(You can remove pancetta after it’s cooked or leave
it in skillet).

Add butter, garlic, pepper flakes, salt/pepper & cook
on Low heat 2-3 minutes until garlic just starts to brown.
Increase pan heat to Medium-high. When pan is hot,
add shrimp – toss often. When shrimp are pink & cooked
(2-3 minutes), remove pan from heat & add lemon juice,
lemon zest & half the parsley  – toss to coat. Return to heat
for 1 scant minute to thicken sauce.

Serve immediately by portioning shrimp out onto small
plates or bowls – pour sauce over each portion & top
portions with remaining chopped parsley. (OR) IF SERVING
with cooked spaghetti – portion cooked spaghetti onto
serving plates/bowls & serve with shrimp & sauce over
each portion.
Serves 4


Stuffed Chicken Divan

4 boneless, skinless chicken breasts
salt & black pepper, for sprinkling
1/2 C. frozen chopped broccoli, thawed/
patted dry
1/4 C. diced Cheddar cheese (about 2 oz)
1 T. bacon bits
1 C. crushed cheese crackers
Preheat oven 350 degrees F.

Place chicken on a cutting board; cover
with waxed paper. Using smooth side of
a meat mallet, flatten chicken to 1/4 inch
thick; sprinkle with salt/pepper.

In medium bowl combine broccoli, diced
cheese & bacon bits – mix well. Evenly
divide mixture onto each chicken breast.
Beginning with short end, roll each breast
jelly-roll style, making sure to tuck in sides
& secure with a few toothpicks.

In a pie plate place crushed crackers. Generously
spray each chicken breast with cooking spray &
roll in crushed crackers, pressing lightly to secure

Spray a 9 X 13″ baking dish with nonstick
cooking spray & place rolled chicken breasts in

Bake 40-45 minutes

Serves 4


Philly Cheesesteak Pasta

1 C. beef broth or stock
1 C. whole milk
8 oz. block yellow Cheddar cheese, shredded
4 oz. cream cheese
1 T. corn starch
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. turmeric
1/2 tsp. dry mustard
8 oz. sliced Provolone cheese, cut into

Other ingredients:
6 T. olive oil, divided
1 lb. sweet onion, cut into thick strips
1 large red bell pepper, seeded/cut into
thick strips
1 large orange bell pepper, seeded/cut
into thick strips
2 lb. shaved steak (pre-shaved fresh or
see below)
1 lb. Campanelle pasta or other sturdy
Bring large pot of water to boil then keep
hot until ready to cook pasta.

In medium non-stick saucepan add broth &
milk, heat over medium heat. Once hot,
add Cheddar & cream cheese – stir to combine &

In small bowl mix corn starch, garlic & onion powders,
turmeric & dry mustard. Add 1 T. of hot milk to make
a slurry – add to hot liquid & stir in.
Add half of Provolone cheese & stir to melt/combine.
Remove from heat & hold until later.

In heavy-bottomed pan heat 1 T. oil over medium heat.
Cook onions 8-10 minutes until soft – remove to a platter.

Add another T. of oil & cook peppers 8-10 minutes until
soft – remove to same platter.

Increase heat to medium high.
If using already shaved steak, pat dry & cut further on
cutting board into slightly smaller pieces. Divide beef
into four piles & cook one pile at-a-time by adding
1 T. & 1 quarter beef to pan – stir with tongs to brown.
Continue with remaining oil/beef (should take about
2 minutes per batch – as you cook each batch, add it
to platter.

Bring water back to boil & add some salt & pasta-
cook pasta accordg. to pkg. directions.

While pasta is boiling, heat cheese sauce back & hold
on Low heat.

Drain pasta & add back to pan with remaining chopped
Provolone, all meat & veggies & half the cheese sauce –
stir to combine.
Serve with rest of cheese sauce over each portion.
Serves 8

You can buy pre-sliced/shaved steak OR
buy a ribeye steak & cut into super thin strips


Pineapple Cheesecake Ice Cream

1 (8 oz) pkg. cream cheese, softened
1/4 C. butter (4 T.), softened
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub Cool Whip, thawed
1 (20 oz) can crushed pineapple, drained –
SAVE 1/4 C. pineapple juice
1 pkg. graham crackers (box usually contains
4 wrapped pkgs. – poster used 1 pkg/9
whole graham crackers, crushed (not too fine
a crush)
CONTAINER: a large loaf pan or container
that holds about 2-3 quarts
In a large bowl using elec. mixer combine
cream cheese, butter, milk & Cool Whip. Mix
graham cracker crumbs with crushed pineapple &
1/4 C. pineapple juice using a spoon. Lightly stir
pineapple mixture into cream cheese mixture
using a spoon – DO NOT OVER MIX. Pour into
pan. Cover with plastic wrap or lid. Freeze 6
hours. Makes about 2 quarts

NOTE: If you put in freezer overnight or longer
you will have to set it out to soften some before
IF you want to use pie filling instead of pineapple &
juice – you can do that.



Even though at the beginning of the week they were predicting rain for our area EVERY DAY, we’ve been blessed to only have one really BIG storm Tuesday evening (during our Zoom meeting!). It’s been in the 70/80’s & sunny; managed to get a little grocery shopping in after the vein doctor meeting (stopped at Wendy’s for a Summer Strawberry chicken salad – that was yummy!)

Have a GREAT day!



Published in: on June 11, 2021 at 11:59 am  Leave a Comment  

Getting Together with Friends

Today was a great day for me and two of my life-long friends; we all went to high school together and we still attend the same church. Since Covid, we haven’t seen much of each other (at one time or another each of us chose not to attend ‘in person’ church due to the virus). Now that we can eat in restaurants at 50% capacity and NOT wear a mask, we chose today to get back together. We’re all in our 70’s (I’m in the blue/teal top). It was a great time of enjoying my friends!

Our weather is definitely SUMMER – in the high 70’s and, today overcast & rainy. In fact, rain is predicted ALL WEEK! Oh well – hope Saturday turns out nice, my knit ladies & I are going to our local park to participate in the: “World-Wide KNIT IN PUBLIC Day!” (There are pavilions if it rains – we’ll see.)

Million Dollar Cake
(overnight refrigeration)
1 (18.25 oz) box yellow cake mix (plus
ingredients for preparing cake)
8 oz. cream cheese, softened
1 1/2 C. powdered sugar
1 (20 oz) can crushed pineapple with juice
2 (8 oz, ea) cans mandarin oranges, drained
1 (3.5 oz) box instant vanilla pudding mix
1 (8 oz) tub Cool Whip, thawed
Mix & bake cake accordg. to pkg. directions for
TWO 8 or 9″ round cakes. Let layers cool then
split each layer in half so you have 4 layers of cake.

In large bowl using elec. mixer, whip cream cheese
until soft. Gradually mix in powdered sugar. Stir in
pineapple with juice, drained oranges (reserving
about 5 mandarin orange slices for top of cake).
Mix in dry pudding mix & fold in Cool Whip.

On a cake plate, place 1 cake layer – spread with
frosting. Place another cake layer (cut side down)
on first one – top with more frosting – repeat until
all 8 layers are used, spreading last bit of frosting
on top & sides of cake. Top with reserved orange
slices. Refrigerate overnight before serving.

(recipe: Mama’s Favorite Recipes – FB)

Crockpot Pizza Soup

1 1/2 lb. ground sausage, browned/drained
(can use more, if desired)
2 c. marinara sauce
1 (15 oz) can beef broth
1 C. water
2 (16 oz) pkgs. cream cheese, cubed
4 oz. can mushrooms, drained
2 cans black olives, sliced/drained
1 T. Italian seasoning
1 C. mini pepperoni (or regular, chopped)
(can use more, if desired)
Optional garnish:  shredded Mozzarella cheese

Place all ingredients (except garnish) in a 6 qt
Cover & cook on High 2-3 hours (or Low 4-5
hours), stirring occasionally.
Serve topped with mozz. cheese, if desired.
Serves 8


Cracked Pepper Parmesan Crisps

3/4 C. shredded Parmesan cheese (not the
kind in a jar)
1/4 C. grated Parmesan cheese
1/2 tsp. coarsely ground black pepper
(can substitute cayenne pepper or smoked
Preheat oven 350 degrees F.
In a bowl combine cheeses.
On a baking sheet, spoon cheese into
15 ‘mounds’ using about 1 T. cheese
mixture for each, 2 inches apart. Flatten
‘mounds’ slightly – sprinkle tops with pepper.
Bake 6 minutes until golden brown, rotating
baking sheet after 3 minutes. Transfer
immediately to wire racks – cool completely.
Makes 15

NOTE: These can be made ahead & stored in
airtight container at room temp. It is important
to COOL them completely before storing.


Shrimp & Zucchini with Orzo

1 T. vegetable oil
1 large zucchini, cut in half lengthwise,
then into 1/4 inch slices (about 2 C.)
1/4 tsp. salt
2 cloves garlic, finely chopped
3/4 C. uncooked orzo pasta
1 1/2 C. chicken stock
1 lb. uncooked large shrimp, peeled/
2 T. butter
1/4 C. grated Parmesan cheese
2 tsp. fresh lemon juice
12/ tsp. lemon zest
1 tsp. fresh thyme leaves, chopped
1 T. finely chopped parsley
In a 12-inch nonstick skillet heat oil over
medium-high heat. Add zucchini & salt: cook
4-6 minutes, stirring occasionally, until crisp-
tender – remove with slotted spoon.

Heat same skillet over medium heat: add garlic &
orzo. Cook 2-3 minutes, stirring frequently, until
garlic is fragrant & orzo is lightly toasted. Add
broth; cover & simmer 10-11 minutes until
liquid is nearly absorbed.

Stir in shrimp, butter & zucchini. Cover & cook
3-4 minutes until shrimp are pink & pasta is
Stir in cheese, lemon & thyme; garnish with
parsley. Serves 4


Watermelon Salsa

2 C. diced to 1/4 inch seedless watermelon
1/4th of a small red onion, finely diced
2 T. roughly chopped fresh cilantro
juice of 1 lime
1/2 jalapeno pepper/seeded, finely diced
1 T. olive oil

Combine all salsa ingredients in a bowl &
refrigerate at least 20 minutes before
Makes  approx. 2 1/2 C.


No-Bake Salted Macaroons

5 T. unsalted butter
2 T. heavy cream
3 tsp. light brown sugar
1 (11 oz) bag wrapped caramels, unwrapped
5-6 C. sweetened, shredded coconut (can use
unsweetened, if desired)
4 oz. chocolate almond bark
1-2 tsp. sea salt
Lay out several sheets of parchment paper
on a kitchen counter or table.

In a medium heavy-bottomed saucepan, melt
butter, heavy cream, brown sugar & caramels
over medium heat. Stirring constantly until
smooth & sugar crystals are dissolved (can
also use a double boiler to prevent scorching).

Remove pan from heat; stir in coconut until
fully combined with caramel. If mixture seems
too wet, add a bit more coconut. Cool 10 minutes.

Scoop 1-2 T. coconut mixture onto parchment
paper & allow to cool & set up completely.

Place several sheets of waxed paper on a
kitchen counter or table.

In a small bowl, melt chocolate bark. Dip bottoms
of each macaroon in chocolate & place on waxed
paper. Drizzle tops with remaining chocolate.
Sprinkle sea salt on top of cookies before chocolate
dries. Allow to cool completely for chocolate to
completely harden.
Store in airtight container at room temperature-
DO NOT refrigerate.

(recipe: Mama’s Favorite Recipes – FB)

Have a GREAT day!



Published in: on June 7, 2021 at 3:13 pm  Leave a Comment  

Today is what I would call a PERFECT SUMMER DAY! It’s 84 degrees F. with a slight breeze & sunny! Husband just finished mowing front & back lawns; a little later I will take Lucky (our male cat) out for a ‘stroll’ in his cat harness in the back yard (his all-time favorite thing to do! – his sister, Snowball, is terrified of being outdoors so she will probably sit at the window & meow the entire time we’re outside.)

Today has got me in a pensive mood: I decided to start another baby blanket (after completely tearing out the ‘fancy/difficult knit’ blanket I had started). I decided that I was actually knitting one row and DREADING the next, knowing that each row in this pattern was difficult. If my knitting does not bring me joy – why do it, right? The new blanket is actually a ‘mistake’ – I found a simple 4-row pattern for a type of knit lace and attempted, several times, to copy the pattern. Each time MY attempt looked NOTHING like the picture! (I’m considering they might have put the wrong picture with the post). Anyway – I analyzed what I’d done and (somehow) it appeared I actually just copied Row 1 twice – I REALLY liked the results ! Anyway – long-story-short: I’m now doing MY OWN pattern: 2 rows – very simple and I LIKE IT!

Along these knitting lines I’m remembering a conversation with some of my knitting friends concerning the donated baby items we give to Detroit Veteran’s Hospital’s annual Baby Shower in September. I had mentioned my ripping out the complicated pattern I’d done and another knitter said something that struck me, personally. She said: (paraphrasing here) something to the effect: “Do you really think these young Military mothers even CARE about the skill & time it takes to create a knit/crocheted blanket? They probably don’t – I don’t see why we need to make fancy blankets for them.” (I suppose I should add here: she has never donated to this cause.)

That really got to me: I try my best to do my very best work to donate. I don’t THINK about what the recipient will think of my knitting, I’m only trying to give something nice to someone who’s having a baby. Her comment almost made me want to QUIT KNITTING forever – everything I knit/crochet is for charity. I’m not concerned with praise or being acknowledged for my contributions – I only want to do something good for someone else. It took me awhile to ‘come out of my funk’ and get back to doing what I LOVE DOING. I’ve been doing charity knitting since Sept., 2011 – who knows how many items I’ve donated and, for that matter, WHO CARES? I’m doing what I do to serve the Lord and others, not for my own glory.

Sometimes we need to do what we feel in our hearts is the RIGHT THING TO DO and not worry about what someone else thinks or says. (getting off my soap box now . . . )


5-Ingredient Easy Fruit Cobbler

1 C. self-rising flour
1 C. sugar
1 C. milk
1 stick butter, melted (8 T. or 1/2 C.)
1 can fruit pie filling of your choice (poster
uses 20 oz. can, drained)
Optional toppings:
(thawed) Cool Whip
ice cream
Preheat oven 400 degrees F.
In a bowl mix first 4 ingredients – pour
into a 9 X 9″ baking dish. Drop pie filling
by spoonfuls onto dough.
Bake 35-40 minutes until browned on top.
Serves 6


Grilled BBQ Chicken Thighs

6 bone-in chicken thighs
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 C. BBQ sauce
Place chicken in a large bowl; sprinkle
garlic & onion powders, paprika, salt/
pepper over thighs – toss to coat.
Cover with plastic wrap & refrigerate
to marinate 2 hours (you can grill them
immediately but marinating is recommended).

Preheat grill to medium (about 350 degrees F)
Carefully oil grates
(once grill is hot) carefully place chicken, skin-
sides down on grill. Do NOT touch thighs for 7
minutes (you can move them at a 45-degree
angle to form a diamond grill mark pattern
halfway through if you like). Flip thighs & cook
3 minutes. Brush chicken on top with BBQ sauce-
cook an additional 3 minutes. Turn chicken again,
brush lightly with more BBQ sauce. Cook 2 more
minutes. Flip one last time – brush again with
BBQ sauce – skin sides up. Cook until an internal
temp. of 165 degrees F. (about 20 total minutes
on grill). Serve immediately. Serves 6
Store any leftovers in an airtight container in fridge.
Cooked chicken can last in fridge 3-4 days.


2-Ingredient Whipped Cream Biscuits

1 C. heavy whipping cream
1 to 1 1/2 C. self-rising flour
Preheat oven 400 degrees F.
Place cream in large bowl – using elec. mixer,
whip cream until peaks begin to form. Mix in
flour with a spoon until dough is sticking together
to form a ball. (poster just flattens dough using
her hands) then cuts out biscuits with a biscuit
cutter. (You can also just drop them onto a ungreased
cookie sheet.)
Bake 15-20 minutes.
Makes 8-10 biscuits


“The Cheese Dip that will make you FAMOUS!”

1 (8 oz) pkg. cream cheese,
2 C. grated Cheddar cheese (or grated Jalapeno Jack)
1 C. mayonnaise
1 small red onion, diced (can used chopped green onions)
Crackers/Scoops for dipping
Preheat oven 350 degrees F.
Spray a shallow microwaveable baking dish or 9-inch square
or round quiche pan with nonstick cooking spray.

In a bowl mix all ingredients (not crackers) & pour into
prepared dish – pour into prepared pan & microwave on
High 2 minutes until ingredients are melted enough to
stir together – stir until combined.

Place in oven & Bake 20 minutes until lightly browned
on top. Serve with crackers or Scoops for dipping.

(recipe: Mama’s Favorite Recipes – FB)

Crockpot Cheesy Ranch Potatoes

1 pkg. shredded hash browns
2 c. shredded medium Cheddar cheese
1 can cream of chicken soup
1 C. sour cream
1 pkg. dry Ranch dip
1 stick butter (1/2 C.) melted
3 C. corn flakes
1 pkg. French’s fried onions

Spray insides of crockpot with
nonstick cooking spray & pour
hash browns into crockpot – use
a fork or spoon to break up any
large chunks that may be stuck
together. Mix in shredded cheese
so that it is evenly distributed
throughout has browns. In a bowl
whisk soup, sour cream, dry ranch
dip then pour over hash browns &
mix to evenly distribute. Top with
half of French fried onions & stir.
Melt butter & drizzle half of it
over hash browns – stir in. In
separate bowl crush up corn flakes &
remaining French fried onions*.
Mix remaining melted butter (about 1/4
C.) in with cornflakes/onions & spread
mixture over top of hash browns. Cover
& cook on High 4 hours (or 6-8 hours
on Low). Serves 4-6


Seafood Pasta Salad

8 oz. shell pasta
1 1/2 tsp. lemon juice
1/2 C. finely chopped celery
2 T. onion, minced
6 oz. fresh baby shrimp/cooked &
8 oz. fresh crabmeat, chopped
1/2 C. mayonnaise
1-2 tsp. Old Bay seasoning, to taste
1/2 C. frozen peas, thawed
1 T. chopped parsley
salt/black pepper, to taste
lettuce leaves-for serving salad on
Cook pasta accordg. to pkg. directions;
drain & rinse under cold water. Immediately
toss with lemon juice. Mix in remaining
ingredients & chill, covered, for several
Serve on a bed of lettuce.
Serves 4-6


Strawberry Punch Bowl Cake
(aka Strawberry Trifle)

1 (prepared) Angel Food Cake
1 (3.5 oz) pkg. instant vanilla
pudding mix (poster always uses
2 C. milk
1 (8 oz) tub Cool Whip, thawed
1 pint fresh strawberries, washed/
Using a knife, trim brown from cake;
tear cake into small pieces.

Prepare pudding mix as directed using
an elec. mixer. Add in Cool Whip &
mix until smooth.

Place 1/3rd cake  pieces in a large bowl.
Top with 1/3 pudding mixture & 1/2 of
the strawberries – repeat & top with
remaining pudding mixture. Garnish with
strawberries & refrigerate until ready to
serve. Serves 4



Hope you’re having a SUPER day!



Published in: on June 4, 2021 at 2:27 pm  Comments (1)  

Memorial Day, 2021

Today is turning out to be a perfect Spring day: 60 degrees F. (with a high of 74 expected), sunny & clear. If you’re planning a picnic or cook-out, here are some ‘last minute’ recipes that might help:

Atlantic Beach Pie

(sounds like a very light/refreshing pie!)


1 1/2 sleeves saltine crackers (about 60),
crushed fine (can use food processor or your hands)
1/3 to 1/2 C. softened unsalted butter (7 T.)
3 T. sugar


1 (14 oz) can sweetened condensed milk
4 egg yolks
1/2 C. lemon or lime juice (or mix of the 2)
Fresh whipped cream (about 1 C. heavy cream,
coarse sea salt, optional garnish
Preheat oven 350 degrees F.
Add to a large bowl cracker crumbs & sugar;
knead in butter until crumbs hold together
like dough. Press into an 8 inch pie pan.
Chill 15 minutes

Bake 18 minutes until crust colors a little
While crust is cooling:
In a large bowl using elec. mixer, beat egg
yolks into the milk then beat in citrus juice.
(it is important to completely combine these
ingredients). Pour into pie crust & bake 16
minutes until filling has set.

Chill completely before serving.
Serve with fresh whipped cream & an
optional sprinkling of sea salt.
Serves 8


5-Ingredient Mango Salsa

2 ripe mangos, peeled/pitted/diced
(about 3 C.)
1 small red onion, diced
1-2 jalapeno peppers, seeded/diced
1/2 C. copped fresh cilantro, loosely
juice of 1 lime
In a bowl toss all ingredients until combined.
Season with salt/pepper, if desired.
Serve immediately or refrigerate in a sealed
container for up to 2 days.
Serves about 6-8

Steak Kabobs


1/3 C. balsamic vinegar
1/4 C. soy sauce
3 T. Worcestershire sauce
2 T. olive oil
2 T. fresh rosemary, finely chopped (or)
2 tsp. dried
3 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. black pepper
1/4 tsp. onion powder


1 lb. top sirloin, cut into 1″ pieces
8 oz. fresh mushrooms, cleaned/halved
2 bell peppers (different colors), seeded/
cut into 1″ pieces
1 large red onion, cut into 1″ pieces
1-2 T. olive oil
salt/black pepper, to taste
chopped fresh parsley (optional garnish)
Skewers – if using wooden skewers, make sure
to soak them in water before using to prevent
them from burning while on the grill
In small bowl whisk all marinade ingredients;
pour into a large ziplock bag. Cut steak into
pieces & place in bag. Refrigerate at least
1 hour (or up to 8 hours).
Remove steak from bag – discard marinade.

Heat grill to medium-high heat.

Thread steak & veggies (seasoned with salt/pepper)
onto skewers, alternating between different types
of veggies & the steak.
Place kebobs on hot grill & cook 3-5 minutes per
side, turning as needed to make sure all sides are
evenly cooked. Remove kebobs from grill &
serve immediately.
Serves 4


Italian Pasta Salad

1 (16 oz) pkg. rotini pasta (poster
used multi-colored)
2 C. cherry tomatoes, halved
1/2 lb. mozzarella cheese, cubed
1/2 lb. sliced pepperoni, cut in half
1 large green bell pepper, diced
1 (10 oz) can black olives, drained
1 (8 oz) bottle Italian salad dressing
6 oz. shredded Parmesan cheese
Cook pasta to al dente accordg. to
pkg. directions (you will want the
pasta firm). Drain, rinse with cold

In large bowl combine cooked pasta
with tomatoes, mozz. cheese, pepperoni,
green pepper & black olives. Pour Ital.
dressing over the top; add Parm. cheese &
stir to coat. Refrigerate at least 1 hour
before serving. Serves 12

NOTE: you can also add diced red onion

Blueberry Chicken Salad

2 1/2 C. cooked/cubed chicken breast
1 C. celery, chopped
1/2 C. red pepper, diced
1/2 C. green onions, thinly sliced
1 1/2 C. blueberries, divided
1 (6 oz) container plain yogurt
3 T. light mayonnaise

Bibb lettuce – for serving on
In large bowl combine chicken &
vegetables. Gently stir in 1 C. blueberries
(reserving remaining berries). Blend
remaining ingredients (except lettuce)-
drizzle over chicken mixture & gently
toss to coat. Cover & refrigerate 30
minutes – spoon onto 6 lettuce-lined
plates. Top with reserved blueberries.
Serves 6


Grilled Spicy Watermelon

1 T. lime zest
1/4 C. lime juice
1/4 C. honey, divided
2 tsp. garlic chili sauce
1 pinch salt
1 medium watermelon
1 T. fresh chopped cilantro
Preheat grill to High heat.

In medium bowl whisk lime zest & juice,
3 T. honey, garlic chili sauce & salt.

Cut watermelon into 1-inch thick wedges.
Lightly drizzle each side with remaining
honey & place on grill – grill until just
browned, about 2 minutes per side.
Place grilled wedges on a plate & drizzle
with dressing, garnish with cilantro.
Serves 8


Cucumbers Two Ways

Cucumbers in Vinegar

2-3 medium sized cucumbers, peeled & sliced
1 medium onion, sliced into rings
1/4 C. white vinegar (can add more or less)
3-4 C. water (enough to cover cucumbers in bowl)
1/2 tsp. black pepper
1 tsp. salt
Place sliced cucumbers & onions in a large bowl.
Mix in remaining ingredients & refrigerate several
hours before serving. Will keep several days in fridge.

Creamed Cucumbers:

3-4 medium sized cucumbers, peeled/sliced thin
1 large onion, peeled/sliced into rings
1 T. sugar
1/2 C. sour cream
1/2 C. mayonnaise or salad dressing
1/4 tsp. chopped dill
salt/black pepper, to taste
Place sliced cucumbers & onions in large bowl.
Mix other ingredients in a bowl & whisk well;
pour into cucumbers/onions & mix well.
Refrigerate several hours before serving. Will
keep several days in fridge.


Crockpot Root Beer/BBQ Chicken
2 1/2 – 3 lb. boneless skinless chicken breasts
1 1/2 C. BBQ sauce (poster used Sweet Baby Ray’s)
1 C. root beer (not diet)
salt/pepper, to taste
Buns or cooked rice to serve 8
Spray insides of crockpot with
nonstick cooking spray.
Place chicken in crockpot in single layer,
lightly season with salt/pepper. Pour root
beer & bbq sauce over top, making sure
to coat chicken evenly.
Cover & cook on High 3-4 hours.
When done, shred chicken with 2 forks.
Cover & cook on WARM or Low an additional
20 minutes. Place on buns or cooked rice.
Serves 8


5-Minute Million Dollar Dip

5 green onions, chopped
8 oz. Cheddar cheese, shredded
1 1/2 C. mayonnaise
1/2 C. bacon, cooked/crumbled
1/2 C. slivered almonds
crackers – for dipping
In a small bowl combine all ingredients –
chill at least 2 hours. Serve with crackers
Serves 12


Raspberry-Lemon Cheesecake Bars

2 C. graham cracker crumbs
1 C. plus 2 T. sugar, divided
6 T. butter, melted
3 C. (12 oz) fresh raspberries, divided
1 T. zest from 1 lemon
1 T. juice from 1 lemon
4 (8 oz, ea) pkgs. cream cheese, softened
4 eggs
NOTE: reserve 1/2 C. raspberries & 1 tsp.
lemon zest for later use
Preheat oven 325 degrees F.
Line 9 X 13″ baking dish with foil with ends
of foil extending over sides.
In a bowl combine graham crumbs, 2 T.
sugar & butter – press onto bottom of
pan. Bake 10 minutes.

Using elec. mixer, in a large bowl beat
cream cheese, lemon juice, remaining
zest & remaining sugar until blended.
Add eggs, one-at-a-time, mixing on Low
speed after each, just until blended.
Gently stir in raspberries & pour over
Bake 35-40 minutes until center is almost
set. Cool completely.
Refrigerate 4 hours
Top with reserved raspberries & lemon zest.
Use foil ‘handles’ to remove cheesecake from
pan before cutting into bars. Serves 18



Hope you have a LOVELY holiday!



Published in: on May 31, 2021 at 9:45 am  Leave a Comment  


It’s a really nice day out – no much wind, sunny – perfect for a picnic (if it were a little warmer – right now it’s 68 degrees F.) We don’t have any special plans for the holiday – just relaxing. I DID get to go to church this morning – first time since last November! It was SOoooooooo nice to not have to wear masks and just SEE friends again! (I decided, since both my husband & I are fully vaccinated, it was “TIME”!)

Strawberry Cake & Frosting

1 box white cake mix
1 (3 oz) box strawberry Jell-O mix
4 eggs
1 C. vegetable oil
1/4 C. water
1 (10 oz) pkg. frozen strawberries, thawed


1 (1 lb) pkg. powdered sugar
1/3 C. butter, softened
Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.

In large bowl using elec. mixer, combine dry cake
mix, powdered Jell-O mix & eggs – mix well. Add oil,
water & 1/2 the strawberries – beat on Medium
speed 2 minutes – pour into prepared pan.
Bake 30 minutes – cool completely.


In large bowl combine powdered sugar, butter &
remaining strawberries – mix well & spread on
cooled cake.

(recipe: Mama’s Favorite Recipes – FB)

Vicki’s Gazpacho Dip

3 tomatoes, diced
3 avocados, pitted/diced
4 green onions, thinly sliced
1 (4 oz) can diced green chiles
3 T. olive oil
1 1/2 T. cider vinegar
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. black pepper
tortilla chips – for dipping
In a large bowl combine tomatoes,
avocados, onions & chiles. Combine
all remaining ingredients (except chips)
then drizzle over tomato mixture – toss
gently. Cover & chill.
Serve with chips. Makes about 6 Cups.


Cornflake Chicken

1 1/4 lb. chicken tenders (or boneless
skinless chicken breasts, cut into strips)
1/2 C. milk
2 eggs
4 C. cornflakes
1 tsp. smoked paprika
1/4 tsp. onion powder
1 tsp. sugar
1/2 tsp. salt (plus more, to taste)
1/4 tsp. black pepper (plus  more, to taste)
1 T. chopped parsley (optional garnish)
Preheat oven 425 degrees F.
Line a rimmed sheet pan with foil &
spray with nonstick cooking spray.

Place milk & eggs in a bowl – whisk to

Using a food processor, pulse cornflakes,
paprika, onion powder, sugar, salt/pepper
until coarse crumbs form – pour onto a
pie plate.

Season chicken pieces with salt/pepper, to
taste. Dip each chicken piece into  milk
mixture then roll in cornflakes – place on
baking sheet in a single layer. Spray tops of
chicken with nonstick cooking spray.
Bake 15 minutes until chicken is cooked through
& crispy. Sprinkle with parsley & serve.
Serves 4


Shrimp Kabobs (Grill)
(marinade 4 hours or overnight)
2 lb. shell-on raw shrimp (16-20 per lb)
found frozen in most grocery stores –
if frozen – thaw before using
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 large red onion


3 (6 oz, ea) cans pineapple juice
6 T. soy sauce
1/2 C. honey
2 T. finely minced garlic
1/2 C. olive oil
zest of 2 lemons
1/4 C. fresh parsley, finely chopped
1 1/2 tsp. kosher salt
1 1/2 tsp. ground black pepper
juice of 1 lemon
2 T. corn starch
Cooked white rice – to serve with kabobs
Vegetable oil to oil grill grates
Trim tops & bottoms off each pepper – remove
cores. Cut in half then cut 8-12 uniform squares
from each pepper.

Peel/trim onion – cut in half across middle – cut into
uniform pieces same size as the peppers.

Place peppers & onion in a gallon ziplock bag.

Prepared Marinade:
In large bowl combine pineapple juice, soy sauce,
honey, garlic, oil, zest, parsley, salt/pepper (not
lemon juice or corn starch.)  Divide marinade in
half & refrigerate 1 ‘half’ for later.

To the second half add lemon juice then pour
over vegetables in bag – seal bag & marinate
4 hours or up to overnight. (Veg. will soften up
some, but still have a little crunch).
After marinating, pour bag contents into a strainer
over a saucepan – set marinated vegs aside.
Heat saucepan to hot – once heated, mix cornstarch
with 1-2 tsp. of water to make a slurry – slowly add
to hot liquid while whisking briskly (if you just pour
it in without whisking it will sink to the bottom &
clump up). Set aside, off heat.

About 1 hour prior to grilling – peel shrimp but
leave tail piece on – place in a gallon zip lock bag
& pour in reserved marinade – marinate 20 minutes.
After 20 minutes drain/discard marinade from shrimp.

Thredding Skewers:
Thread peppers, onions & shrimp on 8 skewers making
sure there is a solid thick vegetable to anchor each end –
use all veg & shrimp.

Heat grill to as hot as it will get & clean grill grates – then
wipe with paper towels.
Oil grates then place kabobs on hottest part of grill –
grill about 3 minutes – turn each one & brush with half
of reserved glaze – cook another 3 minutes then remove
to  platter & brush with remaining glaze. (SEE NOTE BELOW)

Do not overcook – tails should char & edges of veggies should
char – shrimp should turn pink.

Serve kabobs with rice or slide shrimp/veg onto a platter &
serve with the rice.
Makes 8 skewers

NOTE: Grills vary & heat sources vary. When you flip the
skewers half way through cooking – move lesser cooked
kabobs to the hot spot & more cooked kabobs to cooler
spots for even doneness.


Sesame Cucumber Salad

2 C. thinly sliced cucumbers
1 tsp. salt
3 tsp. sugar
1 T. soy sauce
4 T. rice wine vinegar
1 tsp. sesame oil
2/3 T. sesame seeds
In large bowl combine cucumbers &
salt – mix well. Add sugar, soy sauce,
rice wine vinegar & sesame oil – mix
well. Sprinkle with sesame seeds & mix.
Let marinate 20 minutes before
serving. Serves 4


French Onion Chicken Thighs

6-8 boneless skinless chicken thighs
1/3 C. flour
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. black pepper
4 T. butter
1 large onion, peeled/cut into rings
2 (10.5 oz, ea) cans Campbell’s French
Onion Soup
2 C. shredded mozzarella cheese
Preheat oven 350 degrees F.

In a oven-safe skillet* melt butter – brown onion
rings in butter. Remove onions/set aside.
In a bowl whisk flour, paprika, garlic
powder & pepper. Coat each chicken thigh
in mixture.
Brown thighs in skillet until golden brown (you
can add more butter if needed.) Once thighs
are cooked, sprinkle onions over them, pour in
both cans of soup & sprinkle shredded cheese
on top.
Bake 30-40 minutes uncovered. Serves 6-8

*NOTE: Poster used a 10-inch cast iron skillet –
if you don’t have one, you can use a baking or
casserole dish.


Crispy Herb-roasted Potatoes

1 1/2 lb. Yukon gold potatoes, cut
into 1-2″ cubes
1 T. baking soda
1/3 C. olive oil or melted butter
4 cloves garlic, smashed
3 T. mixed herbs (poster used chives,
rosemary, thyme & parsley)
flaky sea salt, to taste
Preheat oven 450 degrees F.
Place cut potatoes in large pot & cover
with at least 1 inch water. Add baking
soda & bring to boil – boil 10-15 minutes
until potatoes are easily pierced with a
fork but are still a bit crisp. Use a slotted
spoon to remove potatoes & place them
on a plate – let stand 10 minutes  (OR:
for extra crispy potatoes freeze for
10 minutes).

To a large bowl add potatoes, oil or butter,
& garlic – toss to coat then arrange evenly
on a baking sheet.
Bake 30-40 minutes, flipping potatoes
halfway through baking time until potates
are golden & crispy. Remove from oven &
sprinkle with fresh herbs & salt. Serve
immediately.  Serves 4

NOTE: don’t use too much oil or potatoes
will be greasy.

If making this for a crowd, allow 1/3 to 1/2 lb.
potatoes per person.


Crockpot Chocolate Spoon Cake

1 box chocolate cake mix
1 (4 oz) small box instant
chocolate pudding mix
2 C. sour cream
3/4 C. vegetable or canola oil
4 eggs
1 C. water
1 C. semi-sweet chocolate chips
Optional toppers:
Chocolate syrup. whipped cream,
ice cream
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix first 6 ingredients until
well combined. Stir in choc. chips &
pour into crockpot.
Cover & cook on Low 4-6 hours.
Serves 8

NOTE: because various crockpots
cook differently, check around the
3-hour mark for doneness. It should
spring back to the touch when it is
ready. It will appear kind of spongy.
This dessert is very rich; spoon a small
amount into a small bowl, drizzle with
a little chocolate syrup – top with
whipped cream or ice cream.


Enjoy your day!



Published in: on May 30, 2021 at 3:08 pm  Leave a Comment  


Had a nice time knitting in the park with some of my knit group ladies for 3 hours! It’s sunny but windy (53 degrees F.) Managed to get 2 pairs of baby booties done.

Earthquake Cake

1 C. flaked coconut
1 C. chopped pecans
1 box German Chocolate cake mix (&
ingredients for making cake)
1 (8 oz) pkg. cream cheese, softened
4 C. powdered sugar
1/2 C. butter, softened (or margarine)
1 tsp. vanilla
chocolate chips
Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray.
Sprinkle coconut & pecans in
bottom of prepared dish.
Prepare cake mix accordg. to pkg.
directions & pour over coconut/nuts
in pan.
In a bowl combine cream cheese, butter,
vanilla & powdered sugar – beat until smooth –
pour over cake mix in pan.

Bake 40  minutes (until a toothpick inserted into
center of cake comes out clean).
Sprinkle a handful of choc. chips on top of hot
cake after removing from oven.

(recipe: Mama’s Favorite Recipes – FB)

Grilled Veggies

3 zucchini, sliced 3/4 inch thick
3 yellow squash, sliced 3/4 inch thick
1 baby eggplant, sliced 3/4 inch thick
1 sweet onion, sliced 3/4 inch thick
2 tomatoes, sliced 1 inch thick

1/2 C. balsamic vinegar
1/8 C. canola oil
2 cloves garlic, minced
1 T. fresh rosemary, minced
1 T. fresh oregano, chopped
1 T. fresh basil, chopped
1 T. fresh parsley, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
In a large bowl combine all veggies.
In another bowl whisk marinade
ingredients & pour over veggies –
toss to coat. Marinate 30 minutes –
1 hour. Remove veggies using a
slotted spoon.

Heat grill to medium-hot heat.
Arrange veggies on grill & grill
2-5 minutes on each side, basting
often with marinade until tender.
Serves 6


Juicy Pork Burgers

1 medium to large Granny Smith apple,
1 lb. ground pork (or beef)
salt/pepper, to taste
In center of a paper towel, wrap grated
apple & squeeze to remove much of the

In medium bowl add ground meat, grated
apple, salt/pepper – mix using your hands
until well combined – form into 4 patties.
Heat a skillet over medium-high heat &
pan-fry burgers until no longer pink in center,
flipping burgers once. Makes 4


Grilled Lemonade Chicken
(marinade: 4 hours or overnight)
8 small bone-in, skin-on chicken leg
quarters (about 12 oz ea)
4 C. lemonade (store-bought – like
Minute Maid)
2 cloves garlic, finely grated
1/4 C. Dijon mustard
1 T. dried oregano
1 T. dried minced onion
2 tsp. cumin
kosher salt/ground black pepper

canola or vegetable oil – for grill
3 large lemons
Place chicken in a 9 X 13″ baking dish.
In a bowl whisk lemonade, garlic, mustard,
oregano, dried onion, cumin, 1 T. salt –
few grinds black pepper until combined.
Pour mixture over chicken, making sure all
pieces are fully submerged. Wrap dish tightly
with plastic wrap & refrigerate at least 4 hours
or overnight.
Heat grill to medium heat, lightly oil all grates.
Remove chicken from marinade. Reserve 2 C.
marinade (discard rest). Line a baking sheet with
paper towels; place chicken on towels & pat dry.
Sprinkle chicken on both sides liberally with salt/
pepper & arrange skin-sides down on grill, leaving
some space between each. Cook about 2 minutes
per side, until skin is lightly charred & releases
easily from grill. Rotate pieces about 90 degrees so
skin won’t burn & cook another 2 minutes. Flip
chicken skin-side up. Cover grill & cook about
20-25 minutes more until a instant-read thermometer
inserted into thickest part of chicken reads 165 degrees.
If chicken gets too dark in spots, move around the grill
to cook evenly.

Transfer chicken to a platter & let rest 5 minutes before

Transfer reserved marinade to a small saucepan & place on
still-hot grill – bring toa boil then continue to cook until it
has thickened slightly & reduced by half, about 20 minutes.

Finely grated zest from 1 of the lemons – sprinkle over chicken.
Squeeze juice from half of zested lemon (about 1 T.) into the
sauce & stir to combine. Transfer to a small bowl for serving.
Cut remaining 2 lemons in half crosswise. Place cut lemons
on grill – flesh-sides down – grill until slightly charred, 1-2
minutes. Serve alongside chicken & sauce. Serves 8


Crockpot Rustic Homestyle Potatoes

1 (30 oz) pkg. frozen country-style hash
brown potatoes
1 (10 3/4 oz) can cream of potato soup,
undiluted (can also use cream of celery or
1 1/3 C. milk
1/2 tsp. salt
3/4 tsp. black pepper
1 C. (4 oz) shredded sharp Cheddar cheese
Spray insides of a 5 qt crockpot with nonstick
cooking spray. Combine all ingredients (except
cheese) & place in crockpot.
Cover & cook on Low 5 hours. Stir in cheese &
serve immediately. Serves 8


Orzo Mushroom Bake

1 lb. orzo pasta
2 T. butter, melted
1 (4 oz) can sliced mushrooms (or stems &
pieces), drained
1 (2 oz) jar diced pimientos, drained
2 green onions, thinly sliced
2 envelopes (from a 2 oz box) onion soup mix
Preheat oven 350 degrees F.
Spray a 10-inch Bundt or tube pan
with nonstick cooking spray.

Cook orzo accordg. to pkg. directions; drain.
Place in a large bowl; stir in melted butter.
Mix in mushrooms, pimientos, gr. onions &
onion soup mix. Pour mixture into prepared
dish & bake 25-30 minutes until heated
through. Invert onto a serving platter &
serve immediately. Serves 8


Easy Chili Pasta Bake

1 lb. ground beef (or turkey)
1/2 lb. pasta of your choice
1 (16 oz) can chili beans, drained
1 (14.5 oz) can diced tomatoes, drained
2 C. shredded cheese, divided
(your choice)
1/2 C. diced onion
1/2 C. heavy whipping cream
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. black pepper

Sour cream – for garnish
Preheat oven 350 degrees F.

In skillet cook ground beef/turkey &
onion over medium heat until cooked
through; drain. Stir in chili beans,
tomatoes, cream, seasoning & 1/2
C. shredded cheese – simmer 10 minutes.
While dish is simmering; prepare pasta.

Spray 9 X 13″ baking dish with nonstick
cooking spray. Mix cooked pasta & meat
mixture together & pour into prepared
dish. Cover top with remaining cheese.
Bake 20-30 minutes until cheese melts.
Garnish each serving with sour cream,
if desired. Serves 6


Sheet Pan Cashew Chicken

1 lb. boneless skinless chicken breasts,
cubed (about 1″)
3/4 C. unsalted cashews
1 red bell pepper, chpped
1 1/2 C. broccoli florets (about 1 head)
kosher salt/black pepper, to taste

6 T. soy sauce
3/4 T. apple cider vinegar
2 T. honey
1 tsp. sesame oil
2 cloves garlic, minced
1 tsp. fresh ginger, minced
2 T. cornstarch
1/2 C. water (plus more, as needed)
Cooked rice for 4
Optional garnish: sesame seeds
Preheat oven 400 degrees F.
Line a rimmed baking sheet with foil &
spray with nonstick cooking spray. In
medium saucepan over medium heat whisk
soy sauce, vinegar, honey, sesame oil, garlic,
ginger, cornstarch & water – bring to simmer,
stirring frequently. Cook until sauce bubbles &
thickens; remove from heat.
Place chicken on prepared baking sheet. Season
liberally with salt/pepper then drizzle spoonfuls
of sauce over chicken, reserving half to use for later.
Toss chicken to coat & bake 8 minutes. Remove &
arrange broccoli, bell peppers & cashew around the
chicken. Season with salt/pepper & a few more
spoonfuls of sauce – toss everything to coat.
Bake 8-12 minutes until chicken is fully cooked.
Remove & coat with remaining sauce. Serve over
cooked rice & garnish with sesame seeds, if
desired. Serves 4


Triple Berry Crisp


1 1/2 C. sliced strawberries
1 1/2 C. blueberries
1 1/2 C. raspberries
1/4 tsp. cinnamon
1 tsp. lemon zest
2 tsp. cornstarch
1/4 C. sugar


1 C. quick oats
3 T. light brown sugar (not packed)
3/4 tsp. cinnamon
2 1/2 T. melted butter
Preheat oven 375 degrees F.

In large bowl combine berries, sugar,
cinnamon & lemon zest. Sprinkle with
cornstarch & toss until fruit is coated.
Place fruit in an ungreased pie plate.

In medium bowl mix remaining
topping ingredients & sprinkle over top
of fruit.
Bake 40 minutes until topping is golden &
fruit is tender. Serves 8



Enjoy your day!



Published in: on May 29, 2021 at 4:00 pm  Leave a Comment  

It’s another crazy/gloomy/rainy day – lots of wind & 43 degrees F! (WOW – certainly NOT the warm weather for a holiday weekend – right?) Looking at the week ahead, it does warm up into the 70’s but not really warm for the holiday.

Again – LOTS of summer recipes to share with you!

Raspberry Cream Cheese/Pretzel Salad

2 1/2 C. pretzels, crushed to coarse crumbs
(can do this in a small food processor)
3/4 C. butter, melted
3 T. sugar
1 (8 oz) pkg. cream cheese, softened
1  C. sugar
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) box raspberry Jell-O mix
2 C. boiling water
3 C. frozen raspberries
Preheat oven 400 degrees F.
In a bowl mix pretzel crumbs, melted
butter & 3 T. sugar – mix until combined &
press into bottom of 9 X 13″ baking dish.
Bake 13 minutes until golden brown. Remove
from oven & cool completely.

In large bowl using elec. mixer, beat cream cheese
until smooth. Add 1 C. sugar & mix 4 minutes. Mix
in Cool Whip 1 minute until well combined.

In a microwaveable bowl, heat 2 C. water to boiling;
mix in Jell-O & stir until dissolved. Pour raspberries
into Jell-O & stir to combine. Place bowl in fridge
until mixture has thickened (to a syrup consistency).
Spread cream cheese mixture over cooled crust.
Pour raspberry Jell-O mixture on top.
Cover & chill at least 4 hours.


Sheet Pan Hawaiian Pineapple Chicken

1 (20 oz) can pineapple chunks
1 red onion, chopped
2 green bell peppers, seeded/chopped (1-2″
1 red bell pepper, seeded/chopped (1-2″ chunks)
3 chicken breasts (about 1 1/2 lb) cut into 1″


1 C. pineapple juice (from can of chunks)
1/4 C. water
3/4 C. apple cider vinegar
2 tsp. soy sauce
1 tsp. chicken bouillon granules
1 C. sugar
1 T. brown sugar
2 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. lemon pepper
Cooked white rice to serve 6-8
Preheat oven 420 degrees F.
Pour as much pineapple juice (from chunks)
as you can in a large glass measuring cup.
In a large bowl place chicken, veggies  &
pineapple chunks. Drizzle 3-4 F. olive oil
into bowl & toss to coat. Sprinkle chicken/
veggies with garlic salt & lemon pepper –
stir to combine.

Line 2 large baking sheets with foil & spread
mixture out evenly in pans.
Bake 20 minutes until chicken is cooked &
veggies are crisp-tender.

Place (about 1 C.) pineapple juice (if you don’t
have quite enough – add water to make 1 C.)
Place in a large saucepan with 1/4 C. water, apple
cider vinegar, soy sauce, chicken bouillon granules,
sugar, brown sugar, corn starch, garlic powder,
ginger & lemon pepper – Whisk until cornstarch
is completely dissolved. Heat over medium-high
heat & bring to boil, stirring occasionally – boil
2 minutes.

When chicken has cooked & veggies are crisp-tender,
pour 1/3 of sauce over each pan (leaving about 1/3rd
of it in saucepan to drizzle over each individual

Stir sauce into chicken/veggies to coat. Bake 10
minutes until sauce bubbles up a bit & is sticky.
Serve with rice & additional sauce poured over top.
Serves 6-8


Grilled Scallops & Mushrooms
in Foil Packet

1 lb. scallops
8 oz. mushrooms, sliced
1/4 C. butter, sliced
4 T. parsley, minced
1-2 cloves garlic minced
1 tsp. lemon pepper seasoning
Heat grill to Low/Medium heat

Cut a piece of heavy-duty aluminum foil large
enough to hold scallops. Place
scallops on foil & cover with
mushrooms, butter, parsley &
Double-fold foil & seal ends.
Grill packet about 12 minutes until done.
Serves 2-4

Sausage-stuffed Mushrooms

18 mushrooms (stems removed)
3 T. butter, divided
1/2 C. onion, finely diced
1 tsp. garlic, minced
8 oz. mild Italian sausage, casings
4 oz. cream cheese, softened
1/4 C. Parmesan cheese, grated
1/2 C. Monterey Jack cheese, shredded
1/4 C. chopped parsley, divided
1/3 C. Panko breadcrumbs
Preheat oven 375 degrees F.
Spray a rimmed cooking sheet with
nonstick cooking spray. Arrange
mushrooms on pan.

In a skillet over medium heat, melt
1 T. butter. Add onion & garlic – cook
3-4 minutes until softened. Remove
mushrooms from pan. Add sausage
to pan – cook 5-6 minutes, breaking
up meat into smaller pieces. Place
sausage, onion mixture, cream cheese,
Parm. cheese, Mont. Jack cheese & 3 T.
parsley in a large bowl – stir to combine.
Spoon mixture evenly into mushroom

In a microwaveable bowl, melt remaining
2 T. butter & stir in Panko breadcrumbs –
sprinkle over top of mushrooms.

Bake 20 minutes until tops are browned &
mushrooms are cooked through. Sprinkle
tops with parsley & serve.
Makes 18 servings


Frito Corn Salad

2 (15 oz, ea) cans whole kernel corn,
1 C. sweet peppers, chopped
1 C. tomatoes, chopped (poster
used grape tomatoes)
2 C. shredded cheese (poster used
Colby/Monterey Jack mix)
1 C. mayonnaise
1 (9 1/4 oz) bag Chili Cheese Fritos,
broken up into size you prefer
1/4 C. chopped cilantro
In large bowl mix all ingredients except
Fritos – Chill a few hours. Mix in Fritos
at time of serving & mix well.
Serves 8


Grilled Pork Tenderloin

2 (1 lb, ea) pork tenderloins
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 small bowl blend garlic powder,
onion powder, salt & pepper until
evenly distributed.
Trim excess fat & silver skin off pork
& pat dry with paper towels. Season
both tenderloins on all sides with
spice rub.
Lightly oil grates (if using outdoor grill –
prepare for indirect heat).
If using a gas grill: turn off burners on one
side of grill.
If using an indoor grill: set it to 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 temp. of at least
140 degrees F.

Remove pork from grill; cover with foil & allow
meat to rest 10 minutes before slicing. Uncover,
slice & serve. Serves 8

Mashed Potato Salad

1 (32 oz) pkg. cubed frozen hash
4 hard boiled eggs, chopped
1/2 C. diced onion
1/2 C. chopped sweet pickles
1 C. mayonnaise
1/3 C. sweet pickle juice
1 heaping teaspoon yellow mustard
1 tsp. salt
1/2 tsp. black pepper
Place hash browns in large pot & add
enough water to cover. Bring to a boil
over medium-high heat. Once boiling,
cook 10 minutes until tender.
Drain potatoes & place in large bowl –
mash using a potato masher, but leave

In a blender, place chopped sweet pickles,
chopped onion – pulse a few times until
very fine (almost like a relish).

Place mayonnaise, pickle juice, mustard,
finely minced pickles/onions, salt & pepper
in bowl with potatoes. Stir until well mixed.
Stir in chopped eggs until incorporated.
Cover & refrigerate several hours until cold.
Serves 4



Crockpot Strawberry Apple Crumble

4 large Granny Smith apples, peeled/
1/2 lb. fresh strawberries, sliced
1/2 tsp. vanilla
1/4 tsp. lemon juice
3/4 C. brown sugar
1/3 C. quick cooking oats
1 tsp. cinnamon
1/4 C. unsalted butter, melted

Place apples & strawberries in bottom
of crockpot. Sprinkle fruit with lemon
juice & vanilla – toss to combine.
In small bowl combine brown sugar, oats &
cinnamon. Add melted butter & mix until all
dry ingredients are coated in butter – sprinkle
evenly on top of fruit. Place a layer of paper
towels between the lid & crockpot to prevent
condensation from dripping onto crumble while
it bakes. Place the handle of a wooden spoon
(or something similar) under lid to prop it
open slightly to allow steam to escape.
Cook on High 2-3 hours. Serves 6



Have a GREAT day!



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

Almost the weekend!

Chilly & cloudy out today – 53 degrees F. with a ‘high’ expected of 65 degrees F. Oh well – not the greatest ‘Summer-like’ weather but I’ll take it (also expected showers later). My knit group ladies are hoping to meet in the park 2-4 p.m. – there is a pavilion but . . . just a wee bit chilly for me.

LOTS of GREAT SUMMER recipes coming in (hard to choose which to feature first!)

Orange Soda Cupcakes


1 1/2 C. flour
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1 C. sugar
1/2 C. unsalted, softened butter
1 large egg
2 large egg whites
1/2 tsp. vanilla
1/3 C. buttermilk

Orange Soda Frosting:

6 T. unsalted butter, softened
4 1/2 C. powdered sugar
5 T. Orange Crush soda
orange gel food coloring
Preheat oven 350 degrees F.
Line 12 cup cake tins with paper
In medium bowl sift flour,baking
powder, baking soda & salt.
In another bowl using elec. mixer,
whip butter & sugar until pale & fluffy.
Add egg & egg whites, one-at-a-time.
Add vanilla & whisk in buttermilk.
Slowly mix flour & buttermilk mixture
until well blended – do not over mix.
Fill cup cake liners 3/4ths full.
Bake 20-25 minutes until a toothpick
inserted into center of cupcakes comes
out clean. Cool cupcakes in pan 10
minutes. Remove them from pan & place
on a wire rack to cool completely.


In a large bowl add all ingredients &
cream together until smooth. (You want
the frosting to be thick enough to stand up.
If it isn’t, add more powdered sugar. If it is
too thick, add more soda. Be sure to mix well
after each addition.)
Scoop frosting into a pastry bag (or zip lock
bag with a corner cut off to use as a pastry bag).
Decorate cupcakes.
Makes 12


Blistered Tomato Ricotta Pasta

4 cloves garlic, crushed
1 T. olive oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. red pepper flakes
1 (16 oz) pkg. linguini, spaghetti, angel
hair pasta or fettucini
1/4 C. fresh basil, chopped
1/4 C. Parmesan cheese, grated (not
the jarred powdery kind)
1 pint cherry or grape tomatoes
1 C. whole milk ricotta cheese
Cook pasta accordg. to pkg. directions
to al dente.

In large saute pan heat oil over medium
heat. Add crushed garlic, basil, oregano,
salt/pepper & red pepper flakes – cook
2 minutes until garlic becomes fragrant.
Add whole tomatoes – saute until tomatoes
start to soften & some begin to split (5-7

When pasta is cooked, drain but reserve the
pasta liquid.
Add pasta & ricotta to the saute pan with
tomatoes – stir to coat pasta & melt the
ricotta. Add a little pasta water, if needed –
you don’t want a lot of watery liquid but enough
so cheese & pasta don’t completely stick together.
Top with Parm. cheese & basil – serve.
Serves 4

Brown Sugar Skillet Chicken

3 boneless skinless chicken breasts;
filet or slice into chicken tenders
2 T. olive oil
1/4 C. brown sugar
1/2 C. water
salt/pepper, to taste
In large skillet heat oil over medium
heat; add chicken. Brown both sides &
season with salt/pepper (3-5 minutes
per side.) In small bowl stir together
brown sugar & water until well
combined – pour into pan & bring to
boil. Reduce heat; cover & simmer
10 minutes, flipping chicken regularly.
Let chicken & sauce set 5 minutes to
allow sauce to thicken. Serves 4


Cornbread Salad

2 (6 oz, ea) boxes cornbread mix plus
ingredients to make cornbread (OR)
store-bought cornbread, if desired)
1 (14 oz) can pinto beans, drained/rinsed
1 (14 oz) can whole kernel corn, drained
3 Roma tomatoes, diced
1 red bell pepper, diced
1 cucumber, chopped
1/2 red onion, finely diced
1 1/2 C. Ranch salad dressing
1/2 C. BBQ sauce (your choice)
1 romaine lettuce heart, roughly chopped
2 C. shredded Cheddar cheese
1 lb. bacon, cooked/crumbled
sliced green onion
Prepared corn bread mixes & baked/cooled.
Cut into 1″ cubes & layer on bottom of a
9 X 13″ baking dish. Top with a layer of
pinto beans, corn, tomatoes, bell pepper,
cucumber & onion.

In medium bowl combine Ranch dressing &
BBQ sauce – pour evenly over top of salad.
Top with a layer of romaine lettuce (You
might need to gently press down this layer)
Top with Cheddar cheese, bacon & green onion.
Cover tightly with plastic wrap & refrigerate
until ready to serve.
Serves 12

This can be prepared in a deep trifle
dish also


Crockpot Cowboy BBQ Beans

1 lb. ground beef, browned/drained
8 slices bacon, cooked/crumbled
1 (15 oz) can lima beans, undrained
1 (15 oz. ) can kidney beans, undrained
1 (15 oz) can pork & beans, undrained
1/2 C. BBQ sauce of your choice
1/4 C. sugar
1/4 C. brown sugar, packed
1 tsp. liquid smoke flavoring
Combine all ingredients in crockpot.
Cover & cook on Low 3-4 hours.
Serves 8

Chicken & Steak Marinades

Chicken Marinade:

1/2 C. extra virgin olive oil
1/2 balsamic vinegar (or other vinegar)
1/4 C. soy sauce
1/4 C. Worcestershire sauce
1/8 C. lemon juice
3/4 C. brown sugar
2 tsp. dried rosemary
2 T. Dijon or spicy brown mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 chicken breasts or 3 1/2 lb. chicken
Combine all ingredients in large bowl –
whisk together. Remove 1/2 C. marinade
for basting chicken. Place chicken in a large
ziplock bag & pour marinade over top – close
bag securely & marinate at least 4 hours or
up to 24 hours in fridge.

Preheat grill to medium-high heat – lightly oil
grill grates. Remove chicken from marinade, letting
excess drip off. Grill chicken 5-6 minutes per side
until cooked through, basting chicken occasionally
with reserved marinade. Remove chicken from grill
& tent with foil. Let rest at least 5 minutes before

NOTE: You can place reserved marinade in a small
saucepan & bring to a boil. Simmer until slightly
reduced. Makes a wonderful sauce to go on top of
the chicken.  Serves 6
Steak Marinade:

1/2 C. extra virgin olive oil
1/2 C. balsamic vinegar
1/4 c. soy sauce
1/4 C. Worcestershire sauce
1/4 C. pineapple juice
2 T. brown sugar
2 T. Dijon mustard
1 tsp. ground black pepper
2 tsp. garlic powder
3-4 lbs. steak: ribeye, strip, sirlois, filet mignon,
In large bowl combine all marinade ingredients –
whisk well.
Place steak in a large ziplock bag – pour marinade
over top & close securely. Marinate in fridge at
least 4 hours or up to 24 hours. (a bare minimum
of 1 hour)

Preheat grill to medium-high heat & lightly oil grates.
Remove steak from bag & pat dry. Grill steak to
desired doneness. Remove steak from grill & tent
with foil. Let rest at least 5 minutes before serving.
Serves 8


Crockpot Corn-on-the-Cob

8 ears fresh corn on the cob
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 C. water
2 T. butter
Husk & clean all corn ears. Brush olive
oil on corn & season with salt/pepper.
Add water to crockpot & place corn in
Cover & cook on High 3-4 hours.
Once corn is bright yellow it’s done.
Rub corn with butter & serve.

NOTE: poster used a 6-qt. crockpot but
any size will do as long as the corn fill fit
in the crockpot. You can also break ears
into smaller pieces to fit.


Cowboy Meat ‘n Potato Casserole

1/3 C. seasoned bread crumbs (use
dry bread crumbs)
1/4 C. BBq sauce
1 lb. ground beef (or turkey)
3/4 c. finely chopped onion
1 T. fresh leaf parsley, chopped
2/3 C. Mexican-blend cheese, shredded
3/4 tsp. salt
2/3 C. evaporated milk
1 T. butter
1 C. cooked/crumbled bacon
1/4 C. French Fried onions (in a can)
1 egg, lightly beaten
2 tsp. chili powder
1 pkg. Ore Ida Steam ‘n Mash cut
russet potatoes*
1 tsp. garlic powder

Preheat oven 375 degrees F.
Spray 9 X 9″ baking dish with
nonstick cooking spray.
In large bowl mix beef, breadcrumbs,
egg, onion, BBQ sauce, chili powder &
salt. Mix well then press gently into
bottom of prepared baking dish.
Bake, uncovered, 20-25 minutes just
until ingredients are well cooked.
Carefully remove from oven (drain
off any excess fat).
Turn on oven BROILER
Following directions on pkg, microwave
the potatoes.
In a large bowl mix hot potatoes, parsley,
garlic, butter & milk – using elec. mixer,
mash until smooth. Add bacon & French
fried onions – stir. Spread evenly over beef
mixture & sprinkle cheese on top.
Broil until cheese turns light brown,
about 3-5 minutes. Serve hot with
some BBQ sauce (if desired)

*these potatoes are in a package with
other DRY potato products on a shelf
(not in freezer section)


Rainbow Couscous

1 T. plus 1 tsp. olive oil
1 large clove garlic, minced
1 large shallot (or 1/2 small red onion),
3 medium red, yellow, green or orange
bell peppers, finely diced
2 tsp. finely chopped fresh oregano
kosher salt
ground black pepper
2/3 C. whole wheat couscous

lemon wedges, for serving
In medium saucepan over medium
heat oil; add garlic & shallots. Cook,
stirring frequently, about 2 minutes.
Ad 2/3 C. water, bell peppers, oregano,
1 tsp. salt & pepper, to taste. Bring to
boil over high heat; cook until peppers
just begin to soften, 2-3 minutes. Stir
in couscous. Immediately cover & remove
from heat. Let stand, covered, about 7
minutes (until liquid is absorbed &
couscous is tender.) Transfer  to a platter
or large bowl. Serve with lemon wedges
for squeezing. Serves 4


Chocolate Peanut Butter Grahams

1 (18 oz) jar peanut butter
1 (14.3 oz) pkg. graham crackers,
broken into rectangles
1 1/2 lb. milk chocolate candy coating,
coarsely chopped
Place several strips of waxed paper on
several baking sheets.

Spread 1 T. peanut butter on 1 side of
half of the graham crackers – top with
remaining crackers & refrigerate 15 minutes
until peanut butter is firm.

In a microwaveable bowl melt candy coating,
stir until smooth. Dip cookies in coating to
completely cover, allowing excess to drip off.
Place on waxed paper-lined sheets & let
stand until set.
Store in an airtight container in a cool, dry
place. Makes 3 dozen



Hope you have a GREAT day!



Published in: on May 27, 2021 at 10:51 am  Leave a Comment