Hello, Everyone!

Hope you’re having a nice day – it’s a balmy 72 degrees F, sunny with a slight breeze – the perfect summer weather! Not much planned for the day – this has been a rather unplanned week; seems so strange after all the many weeks & months of activities related to high school. Still working on the baby afghan, have yet to open the next ‘Pound of Love’ huge ball of yarn. The other evening at Knit night one of our ladies brought in three boxes of donated yarns (I keep saying I don’t need MORE yarn!) and, of course, some of it ‘spoke’ to me. There were three skeins of the cheeriest bright yellow soft yarn and several skeins of a nice medium pink so I brought them home (to give them a nice home – you know how that goes . . . hehehe). Not sure if I mentioned here that one of my ladies came up with this idea for another ‘group charity’ project; one of her company’s clients is the Detroit Veteran’s Hospital. In meeting with some people there, she learned that they recently held a baby shower for returning lady ‘vets’ and that event was very well received. The contact person told her that they were considering doing another one soon – that gave my friend the idea of involving our group. (the bright yellow and pink yarns are going to be made into baby blankets for this project – I just wanted to get a head-start!). A little later today I’ll be phoning the contact person at the hospital to get the exact details from her as to how our group can donate/participate. It’s also nice to know that my friend will be the transporter of our finished items – Detroit is about an hour away. I got out a pattern for making crocheted squares (see below) and plan on using the pink yarn (plus white) for one of the blankets.

Just finished reading another book by one of my very favorite authors Faye Kellerman; just read “The Burning House”. I thought I’d read all of her books to date, but found this one at a garage sale – turns out she’s written two more I haven’t read yet (library, here I come!). Her books are murder/mysteries with a recurrent main character, a detective who works on cold cases. She’s very talented as a writer (her husband is Johnathan Kellerman – I’m not impressed with his writing at all – it’s very thin on plot and watered-down in content).

While strolling through the grocery store the other day, attempting to figure out just what I was planning for meals this week, came upon spare ribs close to ‘sell by’ date (as in: use very soon). Last night we had a small feast here: BBQ’d spareribs (cooked them in the crockpot – very tender), Gordon Food Service Red Potato salad (really tasty), cole slaw (made it myself), baked beans and Kosher dill pickles – great ‘picnic-type’ foods! (Left-overs today – double YUM!). Also spotted some really huge tomatoes, so bought fixin’s for BLT’s – probably tomorrow’s dinner. More yummy-sounding recipes for you –


Grill Marinated Vegetables

fresh veggies, such as:
cauliflower, broccoli, asparagus,
carrots, onions, etc.
1 gallon water with 2 T. salt
2 C. olive oil
1 C. apple cider vinegar
2 T. coarse ground mustard
1 tsp. granulated garlic
1 tsp. cracked black pepper

To make marinade:

Whisk together oil, vinegar, mustard,
salt & pepper.

Bring salted water to
boil add veggies, cover & cook 2-4
minutes; drain off water. Cover with
ice and ‘shock’ the veggies back to
being cold. Drain veggies, add to
marinade, toss to coat. Cover &
refrigerate up to 7 days.

(recipe: Joan-Bernie’s Grill in
Chelsea – 1_Comfort_Foods)
Chocolate Carrot Cake

2 1/2 oz. unsweetened chocolate
1 1/3 C. unbleached white flour
2/3 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 eggs – room temp.
1 1/4 C. honey
2/3 C. vegetabe oil
2 tsp. vanilla extract
finely grated zest of 1 lemon
3/4 C. buttermilk*, room temp
1 1/2 C. grated carrots

Preheat oven 350 degrees F.
Melt chocolate in double boiler;
set aside to cool. In separate
bowl, beat eggs. Add honey &
beat until light. Add oil & beat
again. Stir in vanilla & lemon zest.
Add cooled chocolate; mix well.
Stir in buttermilk; stir in dry
ingredients until just combined;
stir in carrots.
Pour batter into two 9 inch buttered
and floured cake pans. Bake 35-40
minutes or until cake tester inserted
into center comes out clean. Let
cool completely. Take cakes out
of pans and frost.

* to make buttermilk for this recipe:
Pour 1/2 T. vinegar into bottom of
1 C. measuring cup. Pour milk into
meauring cup until it reaches the 3/4
cup mark; stir and let set 5 minutes
then use in recipe.

 Chocolate Cream Cheese Frosting

1/2 C. butter, room temp
1 1/2 C. cream cheese, softened
3/4 C. honey or maple syrup
3/4 C. unsweetened cocoa powder
2 T. instant coffee 1 T. rum, creme

de cacao or Grand Marnier

Beat butter; add cream cheese & beat
until smooth & creamy. Add honey or
maple syrup; beat again. Add cocoa, coffee &

liquor. Beat until well combined.
Makes enough frosting to fill & frost one
9-inch double layer cake.

(recipe: Joan 1_Comfort_Foods)

Crockpot Beef Fajita Soup

1 lb. lean boneless beef stew meat,
cut into 1/2 inch cubes
1 (16 oz)pkg. frozen fajita-style veggies
with strips of onions, red &  green
bell peppers cut up
2 C. water
1 small can tomato sauce
2 tsp. ground cumin
1 (15 oz) can black beans, rinsed &
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper
1 (15 oz) can beef broth
(garnish: sour cream, chopped
avocado, shredded Monterrey
Jack or Cheddar cheese)

Combine beef, broth, water, veggies,
tomato sauce & cumin. Cover &
cook on Low 8-8 1/2 hours or until
beef is tender. Stir in black beans,
seasoned salt & garlic pepper.
Heat, covered, 10 minutes. Serve
topped with garnishes as desired.
Serves 6-8

(recipe: Richard – slowcooker digest)

Oven-Roasted Country-Style Ribs

 3-4 lb. country style pork ribs
1/2 C. sugar
1/2 C. ketchup
1/4 C. vinegar
1/4 C. water
1 tsp. salt

Preheat oven 350 degrees F.
Place ribs in roasting pan. In
2 Qt. saucepan, combine remaining
ingredients. Cook over medium heat,

stirring occasionally, until
mixture comes to a full boil
(5-8 minutes). Pour sauce over ribs,
turning to coat all sides. Bake, turning
ribs ever 20-30 minutes, for 2- 2 1/2
hours or until ribs are fork-tender.
Remove ribs, skim fat from sauce,
serve sauce with ribs

(recipe: Sandy-Marys Recipe Exchange)

Dill Potato Wedges


7-8 new red potatoes
2 cloves garlic, minced fine
1 stick butter
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery salt
2 tsp. crushed dill

Wash potatoes well; boil until
soft; drain well on paper towels.
Melt 1 stick butter in large frying
pan; saute garlic a few minutes,
then add potatoes & seasonings.
Pan-fry until lightly brown.
(recipe: Sandy-Marys Recipe Exchange


Country Casserole

2 C. small shell pasta, cooked & drained
3 C. frozen mixed vegetables, cooked &
2 C. shredded Cheddar cheese, divided
one can French fried onions, divided
2 C. shredded cooked chicken (can use
canned chicken)
1 can cream of chicken soup
1/4 C. milk
1 tsp. pepper
1 tsp. garlic powder
1/2 tsp. salt

Preheat oven 350 degrees F.
Combine all ingredients in large bowl,
reserving half of cheese & half of
onions for topping later. Spoon
into 9 x 13 baking dish. Bake 25
minutes; top with remaining
onions & cheese; bake until
cheese is melted, about 5
minutes more.

(recipe: Sandy-Marys Recipe Exchange)

Banana Split Dessert

8 T. butter or margarine (1 stick)
2 C. graham cracker crumbs
2 C. confectioners sugar
1 (8 oz) pkg. cream cheese softened
1 (15 oz) can crushed pineapple, drained
1 C. Cool Whip
3-6 bananas, sliced
1 box instant chocolate pudding
1 1/2 C. milk
(Cool Whip for topping, also
maraschino cherries, chopped nuts or
your choice of garnish)

Preheat oven 200 degrees F.
Melt butter in 9 x 13 baking dish. Stir
in graham cracker crumbs; press with
a fork to make a crust. Bake 5 minutes;
set aside to cool. Combine conf. sugar,
cream cheese, pineapple & Cool Whip
in large mixing bowl. Beat with a mixer
to thoroughly combine all ingredients.
Spread mixture evenly over top of
graham crust. Slice enough bananas
to completely cover pineapple-cream
layer. Prepare instant choc. pudding
with milk; pour over top of banana
slices. Refrigerate to set.
Just before serving: top with
additional Cool Whip and nuts,
cherries or whatever you wish
as an additional topping.
Refrigerate any leftovers.
Serves 12.

(recipe: Sandy-Marys Recipe Exchange)


Enjoy your day!




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