Monday Mutterings

Here we are at Monday again (my, how the week flies!). Just had what is becoming my ‘favorite’ summer lunch: a “CLT” ! That’s cheese, lettuce & tomato- on rye bread with one side of bread slathered with Miracle Whip and the other lightly drizzled with Italian salad dressing. Apply nice thick slice of tomato, then lettuce then American cheese slice. Grind a liberal application of fresh black pepper over Miracle Whip side (it sticks better that way), cover with other slice of bread and ENJOY! It’s light, slightly spicy and good for you – all in one sandwich! (being diabetic, I use one slice of bread cut in half). Now – aren’t you happy you just read all that??? (Ok – I won’t be sarcastic to my audience!) Was going to title this one: “Of Bunnies, Birds & ‘Bugs’ – our two local brown bunnies have been seen frequently in our yard, also an occasional sighting of a hummingbird on our Trumpet Vine (LOVE hummingbirds!). We also have a few resident tunnel-web spiders which have made their nests on both (out) sides of our kitchen window. Last year we had (probably their ‘mother’???) one living there all summer – got to a pretty big size (living with all males, you kind of get used to observing the yuckies). This year there’s one large one on the left hand corner and two small ones on the top right corner. I always thought spiders were ‘eat your oppponents’ type arachnids, but these (so far) seem to live in harmony – odd (they’re all the same type, too).  OK – so far I’ve made you want a tomato sandwich AND creeped you out – what’s next, you ask, with trepidation!

Worked on the crocheted granny squares for baby blanket #5; I really thought this project would take me a good week+ to finish, but now I’m faced with only 12 more squares to crochet, then sew them together to be done with it. Might run into a slight problem towards the end – not sure if I have enough of the multi-colored yarn to make the next 12 (to me, it looks like about 9, so I’ll just wait & see). I have extras of the solid colors: pink, blue, mint green & yellow, so might have to rearrange my completed idea as I get closer. The mixture of these colors is really cheerful – think it will be a fun one when done.

Youngest son’s tonsils are now swollen – that’s a mystery to me, as he’s on a broad-spectrum antibiotic. I was going to call in the doctor and see what he wants done, but youngest is into the ‘wait & see’ mode today – sigh. (It was SO much easier when they were younger – you just said: We’re GOING to the doctors – get your shoes on! Now he’s a good 4+ inches taller than me, don’t see that happening . . . sigh). The possibility is that he might/could have picked up what middle son is going through now: some sort of upper respiratory infection. (another STUBBORN kid: won’t go to the doctor for meds – “It’ll go away, eventually” – double sigh). Ah, the fun of parenting – yes???

Lottsa recipes for ya, again:


Strawberry Jam Squares

1 1/2 C. quick-cooking oats

1 1/2 C. flour

1 C. packed light brown sugar

1 tsp. baking powder

3/4 C. butter

1 C. strawberry jam

1 C. walnuts, chopped

Preheat oven 350 degrees F.

Mix oats, flour, sugar &

baking powder in large bowl.

Cut in butter with pastry

blender or 2 knives until

mixture resembles coarse

crumbs. Press 3 C. oat

mixture firmly onto bottom

of 9 inch square baking pan.

Spread jam over crust; mix

nuts with remaining crumb

mixture and sprinkle over

jam. Bake 30 minutes or

until topping is lightly

browned. Cool completely

on wire rack. Makes 24


(recipe: Kraft foods)


Sauteed Spring Vegetables

2 medium yellow summer squash,


1 lb. fresh asparagus, trimmed

& cut into 1 1/2 in. pieces

1 medium zucchini, sliced

1 small red onion, cut into

thin wedges

1 C. green pepper strips

1/2 C. sweet red pepper strips


1/4 C. olive oil

2 T. balsamic vinegar

1 T. lemon juice

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. pepper

1/8-1/2 tsp. crushed red

pepper flakes

Place vegetables in large bowl.

In small bowl, whisk marinade

ingredients; pour over vegetables

& toss to coat. Cover & refrigerate

1 hour. In large skillet, saute

vegetable mixture in batches 3-6

minutes or until crisp-tender.

Makes 9 servings.

(recipe: Peg- Marys Recipe Exchange-via

Taste of Home magazine)


Crispy Cheddar Chicken

4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 C. milk

3 C. Cheddar cheese, grated

1 tsp. dried parsley


1 (10 oz) can cream of chicken soup

2 T. sour cream

2 T. butter

Preheat oven 400 degrees F.

Cut each chicken breast into 3 large

chunks. In small food processor, grind

up the crackers. (Using 3 loaf pans, if

you have them) Pour milk in one, cheese

in another and cracker crumbs in the third.

Toss salt & pepper into cracker crumbs, stir

to combine. Spray a 9 X 13 pan with nonstick

spray.Dip each piece of chicken into

milk, then cheese, pressing cheese into

chicken with your fingers. (some will fall

off when you add the cracker crumbs – don’t

worry about it). Press cheesy chicken into

cracker crumbs; press it in. (once the cheese

melts in the oven, it will adhere nicely to

the crumbs). Place coated chicken pieces in

prepared pan. Sprinkle dried parsley over chicken.

Cover pan with aluminum foil; bake 35 minutes.

Remove foil, bake an additional 10 minutes or

until edges of chicken are golden brown and


In medium saucepan, combine soup, sour cream &

butter with a whisk. Stir over medium-high heat

until sauce is hot. Serve over chicken.

(recipe: Jamie Cooks It UP! via Pinterest)


Potatoes Romanoff

6 large potatoes

1 pint sour cream

1 bunch green onions, chopped

1 1/2 C. shredded Cheddar cheese

1 1/2 tsp. salt

1/4 tsp. pepper

sprinkling of paprika

Preheat oven 375 degrees F.

Boil potatoes in jackets; cool

completely. Peel & shred potatoes;

mix with other ingredients except

paprika. Pour into baking dish,

sprinkle top with paprika. Bake

30 minutes. Serves 12

NOTE: may be prepared & refrigerated

day before; bake before serving.

(recipe: Linda N – Marys Recipe



Shrimp, Tortellini & Spinach

1 (9 oz) pkg. refrig’d cheese


1/4 C. Italian salad dressing

2 cloves garlic, minced

1 (14 1/2 oz) can diced tomatoes,


3/4 lb. cooked, cleaned medium


1 (6 oz) bag bay spinach leaves,

or 5 C. packed torn fresh spinach

1/4 C. chopped fresh basil

2 T. grated Parmesan cheese

Cook pasta in large saucepan

accordg to pkg. directions,

omitting salt. Drain in colander;

set aside. Heat dressing in same

pan on medium-high heat. Add garlic,

cook 1 minute. Add tomatoes & shrimp;

mix well. Bring just to boil. Stir in

spinach; cover. Simmer 1-2  minutes or

until spinach is wilted, stirring

occasionally. Stir in pasta & basil;

simmer, uncovered, 3-4 minutes or

until sauce is thickened, stirring

occasionally. Serve topped with cheese.

*You can also substitute 1 lb. boneless,

skinless chicken breasts, cooked & cut

into bite-sized pieces.

Serves 4 (1 1/2 C. each)

(recipe: Kraft foods)


King Ranch Casserole

1 large pkg. tortillas

1 C. cheese, grated (your choice)

1 can cream of chicken soup

1 C. chicken broth

1 small onion, chopped

1 can cream of mushroom soup

3-4 chicken breasts, cooked &


Preheat oven 350 degrees F.

Cut tortillas into strips. Spray

a 9 x 13 pan with nonstick spray.

Mix soups & broth together to use as

a sauce.

Layer pan: tortilla strips,

chicken, onion, soup/sauce

– repeat order for layering.

Top with grated cheese &

bake 45 minutes – 1 hour.

Let rest about 10 minutes

before serving.

(recipe: Sandy-Marys Recipe


Sweet ‘n Sour Spareribs

3 lb. country-style spare ribs

2/3 C. dark brown sugar

2 T. cornstarch

2 tsp. dry mustard

2/3 C. vinegar

1 C. crushed pineapple,


1/2 C. catsup

1/2 C. water

1/4 C. finely chopped onion

2 T. soy sauce

salt & pepper, to taste

Preheat oven 425 degrees F.

Spread ribs, meaty-side up,

in single layer in large

shallow pan. Brown in oven

20-30 minutes; drain off

grease. Combine all remaining

ingredients except salt &

pepper, in saucepan; stir

until smooth. Cook over

medium heat until thick &

glossy, stirring constantly.

Sprinkle salt & pepper over

browned ribs. Spoon sauce over

each piece, using half of the

sauce. Reduce oven heat to

350 and bake 45 minutes. Turn

ribs; cover with remaining

sauce & bake another 30

minutes or until well done.

(recipe: Sandy-Marys Recipe



Pink Arctic Ice

1 (8 oz) pkg. cream cheese, softened

2 T. mayonnaise

2 T. sugar

1 can whole cranberry sauce

1 can drained pineapple chunks,

or crushed

1/2 C. chopped nuts

1 large tub Cool Whip, thawed

Mix together cream cheese, mayonnaise

and sugar. Add cranberry sauce,

pineapple & nuts, and Cool Whip.

Chill or freeze.

(recipe: DDJ-07/27-12)


Tropical Blueberry Salad

1/4 C. firmly packed light

brown sugar

1/2 C. orange juice

1 tsp. vanilla extract

2 C. fresh blueberries

2 C. fresh or canned pineapple


1 mango, peeled, pitted &

cubed (about 1 1/2 C.)

1 kiwi fruit, peeled, halved

lengthwise & thinly sliced

(about 1/2 C.)

In a microwavable bowl, combine

brown sugar, orange juice. Micro-

wave on High 1 minute. Stir until

sugar is completely dissolved. Add

vanilla & mix. In large bowl, combine

blueberries, pineapple, mango & kiwi.

Stir in sugar-orange juice mixture

until blended.

Can be served in bowls OR top

slices of pound cake, angel food

cake or biscuits.

(recipe: DDJ 07/27/12)


Cherry Pie Cupcakes

3/4 C. butter, softened
1 C. sugar
6 eggs 3/4 tsp. almond extract
2 C. flour 1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 (21 oz) can cherry pie filling

Preheat oven 375 degrees F.
Cream butter & sugar until light &

fluffy. Beat in eggs & extract. Sift

together four, baking powder,
cinnamon & salt. Blend into egg
mixture. Spoon 2 T. batter into
each of 24 foil-lined 2 1/2 inch
muffin pan cups. Top each cup
with 1 T. fruit filling. Bake 20

(recipe: Sandy-Marys Recipe Exchange)

It’s getting to be another ‘hot one’ today – about

time to close the windows and turn on the air

conditioning. It’s 81 and hot/humid but really

sunny. Not sure what’s for dinner yet – am almost

leaning towards trying out a new pizza place really

close to us – we’ll see.

Enjoy your day!!!



PS:  Guess I should say here – I’m not one for following the

Olympics – sorry for no comments, if you were wondering.

Just can’t be without a project!

Ok, by now I’m sure you’ve figured out I’m one of those people who loves to ‘keep busy’ – and usually I use that extra energy in knitting or crochet projects. Finished the border on the mint green afghan yesterday (Yes, photos will follow soon on all four afghans). Deciding which border was a bit of work, but finally settled on a new (to me) pattern called “Cathedral Picot”-(photo is from site I borrowed)  it worked very well on top & bottom of mint afghan.

  Well, working on chemo caps last night was OK BUT – I’m itching for a new project! Looking through my bag of baby yarns and noticing I don’t have enough of any one color to make another afghan got me thinking: “I could crochet some granny squares of various colors and make another blanket” – so, you guessed it – off to check out patterns and see what I’m intrigued with next! I like to challenge myself to learn new things (if I can) and crochet is NOT my best craft,  (although I can do it quickly) – looking on my favorite ‘go to’ site  I’ve found several new patterns that sort of piqued my interest. We’ll see how this all pans out; I have about 4 weeks to complete this one and, if it doesn’t get done in that time I can always save it for the Vet’s Baby Shower NEXT year!  Just when I think I’ve seen a LOT of crocheted granny square patterns, then I stumble onto another ‘spot’ on Ravelry and discover a whole NEW (to me) batch! I love that site! It’s free to join and, if you KNIT or CROCHET, it’s got tons of ideas, patterns. tips, etc. Anyway – check it out! (any questions, feel free to email me or ‘comment’ on this blog!)

Our weather has finally ‘broken’ – after the rains of the last few days, it’s now 73 and a little cloudy – nice day for a craft project! A little later I’m going to go to a friend’s garage sale; she & her family of 11 (they adopted 2 boys from Ethiopia to add to their 7) are saving up money to become missionaries to Thailand (hopefully) 1 – 1 1/2 years from now. They’re having a huge garage sale so I’m going to go ‘check it out’! For whatever reason (unbeknownst to me), I haven’t really felt like doing garage sales this summer. If I see signs on a given Thurs, Fri, Sat, I either don’t have any extra money OR just don’t feel like it! I well remember, in years past when the boys were younger, I’d LOVE to go to them, finding toys or t-shirts, sometimes kitchen items or books, or even YARN! Trying to force myself to just GET OUT OF THE HOUSE! (other than driving my youngest son all over the place!) Yesterday’s visit to our family physician gave us an idea of the end result of youngest son’s arm gash – he can’t feel about 1/2 inch of his skin just below the gash. The doctor said it’s likely he severed a nerve close to the skin and that probably won’t heal to where he can feel that area again. Not a major thing – just another ‘roll-with-the-punches’ moment. The doctor said it looks good and our trip to the Orthopedic Surgeon on Tuesday will decide whether he gets the stitches out Tuesday or we wait another 7-10 days – no big deal. Youngest is not in as much pain as before, still has to finish out the course of antibiotics. Yep, I’m raising BOYS!


Philadelphia-Oreo No-Bake


1 (15.5 oz) pkg. Oreo cookies,


1/4 C. butter, melted

4 (8 ozm ea.) pkgs cream cheese,


3/4 C. sugar

1 tsp. vanilla

1 (8 oz) tub Cool Whip,



Chop 15 cookies coarsely. Finely

crush remaining cookies; mix with

butter. Press onto bottom of 9

X 13 pan; refrigerate while

preparing filling.

Beat cream cheese, sugar &

vanilla in large bowl with elec.

mixer until well blended. Gently

stir in Cool Whip & chopped

cookies; spread onto crust.

Refrigerate 4 hours or until firm.

Makes 16 servings.

(recipe: Kraft foods)


Summer Squash Casserole

4 yellow squash* (1 1/2 lb)
cut into 1/4 in thick slices
6 green onions, chopped
1 egg, beaten
3/4 C. ranch dressing
1 1/2 C. shredded mild
Cheddar cheese
16 Ritz crackers, crushed
Preheat oven 350 degrees F.
Combine all ingredients except
cracker crumbs in 2 quart
casserole dish; top with 
crumbs. Bake 30 minutes or 
until heated through. Serves 
14 1/2 C. servings.

*can substitute 2 zucchini
for yellow squash, for color

(recipe: Kraft foods)


Low-Fat Raspberry Sensation

2 C. raspberry sorbet, softened
1 (1 oz) pkg. vanilla instant 
pudding mix
1 C. cold milk
1 (8 oz) tub Cool Whip, thawed
1 C. fresh raspberries
Spoon sorbet into foil-lined
9 x 5 inch loaf pan; freeze 10
minutes. Beat pudding mix & milk
in medium bowl with whisk 2 minutes.
Stir in Cool Whip; spread over sorbet.
Freeze 3 hours or until firm. Unmold
onto plate; remove foil. Let stand 10 
minutes to soften slightly before
slicing to serve. Top with berries.
Serves 12

(recipe: Kraft Foods)
Layered Summer Salad

4 C. shredded lettuce or spinach
1 1/2 C. shredded mild Cheddar cheese,
2 C. sliced fresh mushrooms
1 small red onion, sliced & separated
into rings
2 C. chopped fresh plum tomatoes
1 (10 oz) pkg frozen green peas, cooked &
1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. chopped fresh basil
4 slices bacon, crisply cooked &
Layer lettuce (or spinach), 1 C. cheese,
mushrooms, onion, tomatoes & peas in a
3 quart serving bowl. Mix mayo, sour
cream & basil; spread over salad to seal;
cover & refrigerate at least 5 hours or
overnight. Sprinkle top with remaining
cheese & bacon just before serving.

(recipe: Sandy-Marys Recipe Exchange)
Crispy Grilled Chicken Thighs

1/3 C. mayonnaise
1 T. chili powder
1/2 tsp. cayenne pepper
kosher salt
8 skin-on, bone-in chicken thighs
vegetable oil
1 1/2 C. breadcrumbs
3 large tomatoes, halved crosswise
freshly ground black pepper
Combine mayonnaise, chili powder,
cayenne & 1/2 tsp. salt in large
bowl. Add chicken; toss to coat.
Cover & refrigerate at least 2
hours or overnight.
Preheat grill to medium low. Brush
grill grates with vegetable oil. 
Place breadcrumbs in shallow dish;
add chicken, turning to thoroughly
coat. Grill chicken, turning once,
until golden brown & cooked through,
20-25 minutes per side. Brush
tomatoes with vegetable oil & season
with salt & pepper. Place cut-side
down on grill & cook until marked,
about 4 minutes per side. Serve
with the chicken. Serves 4

(recipe: Food Network)
Spinach & Cheese Flatbread

2 tsp. sugar
1 1/4 oz. pkt. active dry yeast
1 1/2 T. olive oil, plus more for
2 1/4 C. flour (plus more for 
3/4 tsp. fine salt
2 C. grated Gouda or fontina cheese
(about 6 oz)
1 green bell pepper, thinly sliced
4 scallions, thinly sliced, white &
green parts separated
1 1/2 C. loosely packed baby spinach
pinch of sea salt or kosher salt
Combine 1 C. warm water 
sugar & yeast in large bowl. Let
stand until foamy, about 5 minutes.
Add 1 T. olive oil, flour & fine salt;
stir to form a sticky dough. Turn out
onto a floured surface; knead until
smooth, about 10 minutes, dusting 
with flour.
Brush a large bowl with olive oil; add
dough, loosely cover with plastic wrap &
set aside until doubled in size, about
1 hour 30 minutes.
Brush a rimmed baking sheet with olive oil.
Stretch dough on baking sheet. Cover with a
towel, set aside until doubled,30 minutes.
Preheat oven 475 degrees F.
Scatter cheese, bell pepper & scallion
whites over dough. Bake until the crust
is golden, 15-18 minutes. Toss spinach &
scallion greens with remaining 1/2 T.
olive oil & sea salt. Sprinkle over flat-
bread; bake 2 more minutes. Serves 6-8.

(recipe: Food Network)
Stuffed Shells

1 (15 oz) container ricotta cheese
1 egg, beaten
1/4 tsp. salt
1 C. shredded mozzarella
1 bunch chives, minced
20-25 jumbo dried pasta shells
1 jar spaghetti sauce (your choice)
chopped parsley (for garnish-optional)

Preheat oven 350 degrees F.
Cook shells accordg to pkg directions
until al dente. Drain & let cool
long enough to handle with your 
hands. While pasta is cooking,
combine ricotta, egg & salt in
medium bowl. Mix until combined,
stir in mozzarella & chives, set
aside. Spread 1/3 sauce across
bottom of a greased 9 X 13 pan.
Fill each cooked shell with 
ricotta mixture, arrange in
single layer in prepared pan.
Spoon remaining sauce over shells,
cover with foil and bake 30 
minutes. Uncover for final
15 minutes or until shells are
cooked through. Sprinkle top
with parsley, if desired; serve

(recipe: Sandy-Marys Recipe Exchange)
Taco Pizza 

1 lb. ground beef
1 env. taco seasoning mix
2 (8 oz.) tubes crescent rolls
1 (16 oz) can refried beans
3 C. shredded Cheddar cheese or
Mexican blend
1 C. chopped tomatoes
1 small can sliced black olives
4 green onions, chopped
Preheat oven 375 degrees F.
Brown ground beef; drain. Add taco
seasoning accordg to pkg. directions.
Unroll crescent rolls into rectangles.
Place in ungreased 11 1/2 x 16 1/2
jelly roll pan or cookie sheet. Press
dough over bottom & 1/2 inch up sides
to form a crust. Bake 11-13 minutes,
or until golden brown. Place beans in
microwave safe bowl, heat 1 min.
Carefully spread beans over warm
crust creating a thin layer; top
with cooked beef mixture. Sprinkle
top with cheese, tomatoes, black
olives & green onions. Return to
oven 3-6 minutes more until cheese
is melted; serve immediately.
Makes 12 main dish servings or
48 appetizers.

(recipe: Sandy-Marys Recipe Exchange)
Hash Brown Supper

1 1/2 lb. hamburger
1 large bag frozen hash browns
1 C. sour cream
1 pkg. dry onion soup  mix
1 can mushroom soup
1 1/2 C. shredded cheese (your
diced green peppers
diced onion (green onions if you
Preheat oven 350 degrees F.
Brown hamburger, drain grease; set
aside. Mix hash browns, sour cream
& soups together. Spray 9 x 13
pan with nonstick spray. Spread
half of hash brown mixture in pan;
spread hamburger over top.Sprinkle
cheese over hamburger, then top 
with rest of hash brown mixture.
Place diced peppers & onions on
top. Bake 45 minutes; let rest
5 minutes before cutting.Serves 8.

(recipe: Sandy-Marys Recipe
Burrito Dogs

4 hot dogs
4 large flour tortillas
3 green onions, chopped, 
including tops
1/4 lb. Cheddar cheese, grated
1 C. refried beans
taco sauce
heavy-duty aluminum foil
melted butter or margarine
Lay out tortillas, spread with
equal portions of refried beans.
Sprinkle each with onions &
cheese. Top with hot dogs; season
to taste with taco sauce (about 
1 T. each). Roll up one side of
tortilla over hot dog; fold in
outside edges. Continue rolling
to form an envelope. Wrap each
burrito in double thickness of
foil brushed with butter or 
margarine. Place packets on
grill, cook 10-15 minutes or
until piping hot. Turn 
frequently. Serves 4.

(recipe: Sandy-Marys Recipe
Peanut Butter Ice Cream Balls

1 C. sugar honey graham cracker crumbs
1/4 C. chunky peanut butter
2 T. sugar
1/4 tsp. cinnamon
1 quart vanilla ice cream
(paper cup cake liners)
chocolate sauce
Blend graham cracker crumbs, peanut
butter, sugar & cinnamon together in
shallow pan. Scoop ice cream into 
large balls; roll in crumb mixture
until well coated. Put in cup cake 
papers in cup cake pan. Freeze 
until ready to serve. Pour chocolate
sauce over balls before serving or,
if desired, balls may be eaten in 
your hand.

(recipe: lovetocook-Marys Recipe

I'll leave you with a cartoon that always
not only cheers me up, but gives me the
gumption to 'keep on going'!

Enjoy your day!



Thrills on Tuesday/Calm on Thursday

Normally I would start this blog with ‘it’s been another average week’ but – this time it’s more like it’s OUR FAMILY’S AVERAGE – you see, I have boys AND . . . boys tend to do things differently than girls. Being the Mom of Three boys, I’ve learned that you just have to be ready for ANYTHING and . . . roll with the punches. Tuesday afternoon, around 1: 45 p.m. got a phone call from youngest son (who was at his girlfriend’s house helping her pack up her things for a move). The call was short: “Mom – I cut my arm, and am on the way to the hospital”. After a quick: “which hospital?” I told him I’d meet him there. Long story short: he was in a ambulance – I guess there’s a rather thick, jagged piece of heavy plastic at the end of her bed – he was carrying a box (not able to see all ahead of him) tripped, fell and put a gash in his left arm, mid-way between elbow & hand. A good 3 – 3 1/2 inches long, and about 1 inch (or more) deep. About 5 1/2 hours later and 3 layers of stitches (don’t remember total count, but something like 9 inside lowest level, then 11 outside – more ‘dissolving’ stitches on inside to repair nicked tendon). He’s OK now, I’m fine (kind of used to the ER trips/emergencies/blood/gore thing – his girlfriend was a little green, though). We go to our regular family doctor tomorrow for a check on the stitches and a trip to the Orthopedic surgeon Tuesday (same doctor he had for his broken hand last year). The ER doctors said they didn’t think he’d done any permanent damage to the muscles (he had almost 80% movement with the gash still open), but they wanted to make sure/cover all bases by us seeing the Ortho doctor (not for surgery, just a “Make sure it’s OK” check up). Ah, yes – raising boys – it’s a different world! (Met with girlfriend’s mother who seemed very surprised that I wasn’t flustered/upset – I told her I’m pretty used to this kind of thing – she only has girls). Ah, life in the FAST LANE . . .

Finished the fourth strip of the mint green baby blanket; middle son said he thinks it needs some sort of a border “Doesn’t look ‘finished’, Mom” – I guess he’s right. Haven’t quite figured out which border and whether more mint green or white yarn for that. Working on the peach blanket – I’m guessing about another 3-4 sets of patterns and it will be about the right size. It will be a nice blanket when finished, it’s just very big & heavy right now (hot to work on with it in my lap – even in air conditioning) and bulky to handle. (sorry – no more complaining).

We needed rain – and rain we got! These past few days we have had what I would call the “Perfect Rain Cycle” – rain only at night! Just before I went to sleep last night (somewhere around 1 a.m.) I heard some loud thunder claps – woke up this morning to rain and husband said he heard thunder several times during the night and when he woke up at 6:30 a.m.  We’ve needed it – we got it – YAY! Right now it’s  just a little gray, but much cooler which is a GOOD thing!

Lots more recipes for you!


Raspberry Shortbread Cookies

1 C. butter, softened

2/3 C. sugar

2 1/2 C. flour

1 (10 oz) jar seedless raspberry jam,


1 1/2 C. powdered sugar

3 1/2 T. water

1/2 tsp. almond extract

Preheat oven 350 degrees

Beat butter & sugar at medium speed
with elec. mixer until light & fluffy.

Gradually add flour, beating at low

speed until blended. Divide dough
into 6 equal parts; roll each part into

a 12 x 1 inch strip. Place strips on

lightly greased baking sheets. Make

a 1/2 inch wide by 1/4 inch deep

indentation down center of each strip

using the handle of a wooden spoon.

Spoon half of jam evenly into the

indentations. Bake 15 minutes.

Remove from oven; spoon remaining

jam into indentations; bake 5 more

minutes or until lightly browned. Whisk

together powdered sugar, water & extract;

drizzle over warm shortbread. Cut each

strip diagonally into 1-inch slices. Cool in

pans on wire racks. Makes 6 dozen.

(recipe: RDJ 07/25/12)


Chopped Salad

1/3 C. feta cheese
2 T. olive oil
1 T. lemon juice
1 T. water
1 T. dill
1 small grated garlic clove
salt & pepper, to taste
1 chopped romaine heart
1 small cucumber, chopped
5 radishes, chopped
1 can chickpeas (drained)
2 chopped celery stalks
1/3 C. frozen peas (thawed)
1/3 C. toasted sliced almonds

Blend feta, olive oil, lemon juice,
water & dill to food processor.
Add in garlic clove, salt & pepper,
blend to make dressing. In large
bowl, toss romaine, cucumber,
radishes, (drained) chickpeas,
celery, frozen peas & sliced almonds.
Drizzle prepared dressing over salad
and toss to mix well.

(recipe: FoodNetwork)

Meatballs in Crockpot

1 lb. ground beef
1 medium onion, chopped small
1 heaped T. oatmeal
1 tsp. dried basil
1 tsp. dried parsley
salt & pepper

(flour – for coating, oil
for browning)

Mix ingredients together; shape
into 12 balls. Coat balls in flour,
brown in hot oil in skillet, then
transfer to crockpot.
Sauce for Meatballs:

3 medium leeks, washed &
1 clove garlic, chopped
1 green pepper, sliced
1 (14 oz) can chopped tomatoes

Stir-fry leeks, garlic & green
pepper in pan used for meatballs.
Add tomatoes, bring to boil. Pour
sauce over meatballs in crockpot,
cook on High 3 hours.

(recipe: Linda-slowcooker digest)

Chicken Enchilada Pasta

2-3 chicken breasts, cooked &
shredded (or shredded rotisserie
penne pasta
2 T. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 oz) can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz) cans green chili
enchilada sauce
2/3 C. red enchilada sauce
2 C. shredded Colby &
Monterrey Jack cheeses
1 C. sour cream


Cook chicken; drain & shred. Boil

pasta accordg. to pkg. directions.
Heat olive oil in deep skillet; cook
onions 3-5 minutes. Add garlic &
red pepper; cook another 3-5
minutes. Add cooked chicken, green
chilies, cumin, chili powder, salt
& enchilada sauces. Let sauce
simmer about 8-10 minutes. Add

cheese; stir until cheese is melted &
heated through. Lower heat to
Low. Add sour cream but
DO NOT bring to boil. Stir until
sour cream is well mixed &
heated through. Drain pasta &
return to pot. Pour sauce over
pasta & mix well.

Optional Toppings:

avocado slices, chopped green

onions, sliced black olives,

chopped fresh tomatoes, sour cream

(recipe: Sandy-Marys Recipe



Smoky Pimiento Cheese Spread

1 C. grated sharp Cheddar cheese
1 1/2 C. grated Parmesan cheese
1 C. grated smoked gouda cheese
1 (6 oz) jar roasted red peppers,
drained & chopped
1 (3.5 oz) jar diced pimiento-
1 C. mayonnaise
2 large jalapenos, seeded & chopped
6 dashes Worcestershire sauce
2 T. Tabasco chipotle pepper sauce
1 T. honey
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Thoroughly mix all cheeses in a mixing
bowl. Add roasted peppers & pimiento,
stir well. In separate bowl, combine the
remaining ingredients – well. Taste &
adjust seasonings as needed. Stir mayo
into cheese mixture; blend well. Refrigerate
in an airtight container for up to one week.
Serves 8-10.

USES: Great for sandwiches, as a dip for
vegetables or a spread on toast.


Sweet Potato Cake

2 C. sugar
2 C. flour
1/2 C. mashed sweet potatoes
3 eggs, beaten
1 1/2 C. cooking oil
2 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
Cream Cheese Frosting:

1 lb. confectioners sugar
1 (8 oz) pkg. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
1 C. chopped nuts (optional)

Preheat oven 350 degrees F.
Mix all ingredients for cake
together; pour into 3 greased &
floured cake pans. Bake 30 minutes.
Cool cakes on wire rack before

Prepare frosting:
Mix all frosting ingredients together
and frost after cake cools.


Orange Creamsicle Fruit Dip
1 (8 oz) pkg cream cheese, softened
1 (7-8 oz) jar marshmallow creme
1/4 C. fresh orange juice
2 tsp. orange zest
1/4 tsp. vanilla
fresh fruit for dipping: strawberries,
bananas, grapes, melons, pineapple,

Beat cream cheese & marshmallow
creme together. Add rest of ingredients;
chill until serving.

(recipe: 6 Sisters Stuff site)

Easy Delicious Pork Chops

4 pork chops
1/2 C. mayonnaise
1/2 tsp. salt
1 C. bread crumbs

Preheat oven 350 degrees F.
Put mayonnaise in shallow pan.
In another pan, place bread crumbs.
Dip chops, individually, in mayonnaise,
then coat in bread crumbs. Place in
a single layer in greased shallow
pan and bake 1 hour or until tender.

(recipe: Peg – Marys Recipe Exchange)

Italian Sausage Green Beans
(oven or crockpot)

1/3-1/2 lb. sweet Italian sausage
1 (15 oz) can stewed tomatoes, chopped
4 (8 oz) cans sliced mushrooms (don’t drain)
1/4 -1/2 tsp. onion or garlic powder
1/2 tsp. basil or oregano
3 (1 lb ea) cans Italian-style green beans,
2 of the cans drained
1/2 C. Parmesan cheese

Preheat oven 250 degrees F.
Brown sausage in large skillet & drain.
Add all ingredients except green beans;
mix thoroughly; simmer 15 minutes.
Add green beans & mix. Bake in a
covered casserole dish 30 minutes
to 2 hours; or in crockpot on Low
up to 3 hours.

(recipe: Rhonda G-Marys Recipe

Strawberry-Pretzel Ice Box Pie
2 C. finely crushed pretzel sticks
3/4 C. melted butter
1/4 C. firmly packed light brown sugar
2 C. sliced fresh strawberries
1 (14 oz) can sweetened condensed milk
4 0z. pkg. cream cheese, softened
4 T. plus 1 tsp. strawberry DRY Jell-O
1/2 of a 3 oz pkg)
2 C. whipping cream, divided
1/3 C. granulated sugar

Preheat oven 350 degrees F.
Stir together first 3 ingredients; firmly
press on bottom & up sides of a lightly
greased 10 inch pie plate. Bake 10-12
minutes or until lightly browned. Remove
from oven to wire rack; cool completely
(about 30 minutes). Process strawberries
in food processor until finely chopped,
stopping to scrape down sides when
needed. Beat condensed milk & next
2 ingredients at medium speed with
elec. mixer until smooth. Add strawberries;
beat at low speed just until blended. Transfer
to large bowl. Beat 3/4 C. whipping cream at
High speed until soft peaks form; gently
fold whipped cream into strawberry mixture.
Spoon into prepared crust. Cover & freeze
8-12 hours or until firm. Beat remaining
1 1/4 C. whipping cream at high speed
until foamy; gradually add granulated
sugar, beating until soft peaks form.
Spread over pie. Freeze 1 hour or until
whipped cream is firm.

(recipe: Tamara- 1_Comfort_Foods_digest)

Hope you have a nice, calm day – for me,

I’m going to attempt to  have a nice, quiet

day – knit more on the peach blankie and

just relax.  Enjoy your day!



It’s Monday, again . . .

Hello, and welcome to another Monday! So far, mine’s been rather non-descript. Drove husband to the eye doctor for his first, ever eye dialation, then back home. Before we left our house I looked outside to something I haven’t seen in a very long time – it was POURING rain, very tiny drops, to the point that it looked like a thin white sheet had been hung in front of the windows. (When we were in the West Indies in 1978, the day we left it POURED like I’ve never seen in my entire life – it was raining so hard that you could not see out the windows at all – it looked like there was a heavy white sheet in front of the windows – you could not make out ANYTHING through the rain. That was the beginning of their ‘rainy season’ – and MAN, IT CAME DOWN! CONSTANTLY! We had to walk through that, through several cow pastures (and lots of mud) to get to the nearest road, down the mountain, to where our cab was waiting for us. In fact, my feet were so covered in mud – I had sandals on but it looked like I was wearing high-top MUD tennis shoes – my feet were totally coated- the taxi driver told me to just put my butt on the seat and leave my legs out of the cab. He then got a very big towel and proceeded to wipe the mud off my feet & sandals before allowing them in his cab. Remember, this was during a HUGE downpour of rain! Not so sure you would get THAT kind of service here in the States!) Anyway – after that very long explanation – our rain here, today, lasted about 15 minutes then it cleared up. It’s now a nice, clear 78 degree day.

Since it’s rather ‘status quo’ on the baby blankets knitting, am going to just jump to the recipes:


Dulce de Leche Banana Cream Pie

2 (14 oz, ea) cans sweetened condensed milk
1 (9 inch) pre-made pie crust
3 medium bananas
1 C. heavy cream
3 T. sour cream

Pour condensed milk into a large,
heatproof bowl, set over a pot of
simmering water to make dulce de
leche. Cook, checking water level
& adding water as necessary. Stir
milk occasionally; cook until it is
very thick & golden brown, about
2 1/2 hours. Bake crust according
to pkg. directions; cool on wire rack.
Slice 2 bananas; spread half of warm
dulce de leche in crust; top with
sliced bananas. Spread remaining
dulce de leche over bananas; chill
until cold, at least 2 hours. Just
before serving, combine heavy
cream & sour cream in a bowl. Whip,
using an elec. mixer on high speed,
until soft peaks form. Spread over
pie. Slice remaining banana &
use to garnish top of pie.
Makes 8 servings.

(recipe: DDJ 07/23/12)

Mexican Noodle Pie

1 (8 oz) pkg extra
wide egg noodles


1 C. sour cream

1 C. shredded Cheddar cheese, divided

3 T. sliced green onions

1 egg, beaten

1 tsp. Worcestershire sauce

3/4 lb. ground beef

1 C. chopped onion

1/4 C. chopped green pepper

1 (1 1/4 oz) taco seasoning mix

1 C. (8 oz can) tomato sauce

shredded lettuce, chopped tomatoes,

sour cream (optional)

Preheat oven 350 degrees F.

Cook noodles accordg. to pkg directions; drain.

In large bowl, stir sour cream, 1/2 C. Cheddar

cheese, green onion, egg & Worcestershire

sauce. Fold in cooked noodles; spoon into

9 inch greased pie pan or 2 qt. casserole dish.

Using a spoon, shape into a thick crust. In

large skillet, cook meat until browned. Add

onion & green pepper; cook until tender,

drain. Stir in taco seasoning mix & tomato

sauce; heat to boiling. Pour onto crust;

top with remaining Cheddar cheese. Bake

30 minutes, let stand 5 minutes before

cutting. Top with shredded lettuce,

chopped tomato & sour cream, if


(recipe: RDJ-07/23/12)


Fresh Corn Tomato Salad


3 T. white wine

2 tsp. kosher salt

freshly ground black pepper

1/4 C. olive oil

6 ears fresh corn, husked (about

4 C. corn kernels)

2 C. red or orange grape tomatoes,


1 bunch scallions (white & green),

thinly sliced

8 oz. fresh mozzarella, cut into

small cubes

1 1/2 C. fresh basil leaves

Whisk vinegar, salt & pepper in small

bowl. Gradually whisk in the oil, starting

with a few drops, then adding the rest in

a steady stream, to make a smooth

dressing. Shear off corn kernels with a

sharp knife over a bowl. Toss in tomatoes,

scallions & mozzarella; pour the vinaigrette

over salad; toss to coat. Cover & let stand

15 minutes or up to 2 hours. Before

serving, tear basil over the salad & stir.

Makes 6 Cups.

(recipe: FoodNetwork)


Baked Mushroom Chicken

4 boneless, skinless
chicken breast halves

1/4 C. flour

3 T. butter, divided

1 C. sliced fresh mushrooms

1/2 C. chicken broth

1/4 tsp. salt

1/8 tsp. ground black pepper

1/3 C. shredded mozzarella cheese

1/3 C. grated Parmesan cheese

1/4 C. sliced green onions


Preheat oven 375 degrees F.

Flatten each chicken breast half to

1/4 inch thickness. Place flour in a

resealable plastic bag; add chicken, a

few pieces at a time. Seal & shake to

coat. In a large skillet, brown chicken

in 2 T. butter on both sides. Transfer

to a greased 11 x 7 x 2 inch baking

pan. In the same skillet, saute

mushrooms in remaining butter until

tender. Add broth, salt & pepper; bring

to a boil. Cook 5 minutes or until

liquid is reduced to 1/2 Cup; spoon

over chicken. Bake, uncovered, 15

minutes. Sprinkle with cheeses &

green onions; bake 5 minutes

longer or until chicken juices run

clear. Makes 4 servings.

(recipe: Sandy-Marys Recipe Exchange)


Shrimp Ball


1 (1 lb.) pkg. cooked, peeled small shrimp,


1 (1 lb.) pkg. imitation crab meat, chopped

2 C. shredded mozzarella cheese

2 C. shredded Cheddar cheese

2 T. Parmesan cheese

1 T. minced garlic

1 bunch green onions, chopped

3 T. mayonnaise


Mix all ingredients in a large bowl;

stir. Form into a ball; refrigerate

1 hour. Serve with crackers or

cut vegetables.

(recipe: Sandy-Marys Recipe Exchange)


Chicken Stuffed Shells


1 box large pasta shells, cooked &


2 C. cooked, diced chicken

1 box chicken stuffing mix

2 cans cream of chicken soup

1 soup can milk

Preheat oven 350 degrees F.

Prepare stuffing mix; mix in chicken &

one can soup (undiluted); stuff into

shells. Place shells in a greased

casserole dish. Mix second can soup

with milk; pour over shells. Cover &

bake 30 minutes.

(recipe: Sandy-Marys Recipe exchange)

Red Zinger Cake

1 box yellow cake mix
2 T. raspberry Jell-O dry powder
1 can sweetened condensed milk (Eagle Brand)
1/2 jar raspberry preserves
1 (8 oz) tub Cool Whip, thawed
1 C. shredded coconut

Prepare cake batter as directed on pkg. Stir
in raspberry Jell-O powder. Bake accordg to
pkg directions. Remove cake from oven and
immediately poke holes all over cake with a
fork. Pour condensed milk all over top; spread
raspberry preserves over that. Let cake cool
completely. Top with Cool Whip, then sprinkle
top with coconut.

(recipe: Sandy-Marys Recipe Exchange)
Fried Green Tomato BLT Sandwich

2 small green tomatoes
1 C. buttermilk
1/2 C. panko bread crumbs
1/2 C. self-rising flour
vegetable oil for frying
salt & red pepper
4 slices bacon, cooked

1 C. lettuce leaves (iceberg or
green leaf)
2 T. mayonnaise
2 T. roasted red pepper vinaigrette
4 slices bread (any type)

Slice green tomatoes. Place in a

colander in sink. Sprinkle salt over
slices & let excess liquid be drawn out.
(takes about 30 minutes). Pour butter-
milk in one bowl. In another bowl, mix
together panko bread crumbs, flour,
salt & red pepper. Heat approx. 1/2 C.
vegetable oil in a skillet. Place tomatoes
in buttermilk, then dredge in panko
mixture. Pan-fry until crispy. Drain on
a cooling rack. Mix together roasted
red pepper vinaigrette and mayo. Toast
bread slices. Assemble sandwich with
red pepper mayo, lettuce, 2 slices
bacon per sandwich and tomatoes.
Makes 2 sandwiches.


Blueberry Crisp

1 1/2 C. flour
3/4 C. brown sugar
1 stick cold butter, diced
1/2 tsp. salt
6 C. blueberries
2 T. instant tapioca
1 C. granulated sugar
1/4 c. orange juice
1 tsp. cinnamon

Preheat oven 375 degrees F.
Combine flour, brown sugar,
& salt in food processor. Pulse
mixture into coarse crumbs.
In large mixing bowl, combine berries,

tapioca, granulated sugar, orange juice
& cinnamon. Spoon into a large baking
dish. Top with an even layer of crumbs.
Bake about 40 minutes or until topping

is golden brown & filling bubbles. Serve
with ice cream, if desired. Serves 8

(recipe: “Dash” flyer, Oakland Press)

Hope you’re having a nice, relaxing




Happy Saturday!

It’s a balmy, breezy 76 degree day out there – perfect for getting things done and a little relaxing, too. So far managed to get the house bills done (YAY) and organize 3 bags of clothes for Purple Heart (charity) – now our closets are a little thinner and filled with (mostly) clothes we are currently wearing (instead of clothes we no longer can or do wear!). I rarely buy new clothes but recently visiting our local KMart has brought a few new items to my closet: visited there this past week and decided that if these particular items were still there, I’d buy them (at a 40% discount!). Purchased a rather plain tan short-sleeved blouse to go with a rather bright green/dark green & tan palm leaf-print skirt (so that sort of cancels out some of the clothes given to charity-right??? at least that’s MY logic on the matter!).

Finished knitting three cotton face cloths for my friend (and special needs group leader) Lois whose birthday is this coming Saturday. They are three various patterns done in cotton yarn: one is peach, one varigated peach/white/pink and one using both yarns to make stripes – they will go with the ‘spa idea’ package for her present (I believe I listed most of what else is going in the bag a few posts ago). Now it’s knitting one more mint green strip for the Vets afghan and completing the (sigh) very heavy peach colored baby afghan. We’ve since learned our target date is Sept. 21st, so that gives me ‘some’ time to get these done. I can probably crank out the mint one in a week, it’s the peach one that’s going to take more time (it’s bigger and heavier, hence I don’t like working on it for more than four rows at a time) . . . I know – complain, complain, complain! Hopefully I’ll remember this NEXT year when I undergo the project again for this cause and NOT  (a) pick a big pattern or (b) not pick such heavy yarn!!! Oh well . . . . live & learn, right?

Since I issued the query to you about commenting on the blog, I’ve received one other entry from a reader and an added comment from my (new) friend Chrissie in England who was surprised to be mentioned in my blog. I’m thrilled to hear from my readers! It’s nice to know that something I’ve posted is either amusing, helpful or interesting.

On to the RECIPES! Keep finding more summer-type recipes to share with you:


Deviled Egg Sandwiches

6 hard boiled eggs

1 (4.5 oz) can deviled ham

1 t. finely chopped onion

1/2 C. finely chopped celery

1/2 C. mayonnaise

3/4 tsp. Worcestershire sauce

1/2 tsp. ground mustard

dash ground black pepper

20 slices rye or whole wheat bread

10 crisp lettuce leaves

butter or margarine

Mash eggs finely with fork on

a sheet of waxed paper. Turn mashed

eggs into a medium bowl; blend with

deviled ham, onion, celery,mayonnaise,

Worcestershire sauce, mustard & pepper.

Lightly butter bread. On one slice of

bread place about 1/4 C. egg mixture,

spread smooth with spatula. Top with

lettuce leaf & one slice bread. Repeat

until all 10 sandwiches are made.

(recipe: Rhonda G.-Marys Recipe



Cheeseburger 'n Fries Casserole

2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
salt & pepper, to taste
1 (10.5 oz) can golden mushroom soup 
1 (10.5 oz) can cheddar cheese soup
1 (16 oz) pkg. frozen french fries
2 C. shredded Cheddar cheese
Preheat oven 375 degrees F.
In skillet, brown ground beef with
onion & garlic; drain. Stir in salt &
pepper and canned soups; mix well.
Transfer mixture to a 9 x 13 pan.
Spread frozen french fries evenly
over beef mixture. Bake 25-30 minutes.
Sprinkle cheese over casserole, bake
5 minutes longer or until cheese is

(recipe: Sandy-Marys Recipe Exchange)
Grilled & Stuffed Squash

2 yellow crooked neck squash
1/2 stick butter
1 C. cubed Velveeta cheese
or shredded Cheddar cheese
1/2 medium onion, diced
1 large tomato, diced
2 cloves garlic, finely 
1 C. diced vegetable of
your choice: zucchini, or
fresh herbs of your choice:
basil, oregano, thyme
salt & pepper, to taste

Slice ends off squash, cut 
down center lengthwise to
make 2 halves. Scoop out
seeds, making a well for
the stuffing. Cut up & 
mix together all remaining
ingredients, (except butter
and herbs) in a bowl; salt & 
pepper to taste. Place squash 
on large piece of aluminum foil; 
fill center of each squash half
with mixture, then dot each
with butter. Sprinkle herbs &
a little salt & pepper over top.
Spray inside of foil (so cheese
doesn't stick to foil), then 
cover loosely. Place stuffed
squash on grill 20-30 minutes.
Serves 4.

White Salsa

1 c. sour cream
1 C. mayonnaise
juice of 3 limes
4 cloves garlic, crushed
1 1/2 C. finely chopped cilantro
1 (6 oz) can pitted black
olives, drained & chopped
1 1/2 C. finely chopped green
5 tsp. hot pepper sauce
salt & pepper to taste
In medium bowl, combine mayonnaise &
sour cream, mixing well. Add lime
juice, garlic,cilantro, black olives,
green onions, hot pepper sauce, salt
& pepper. Taste & adjust seasonings
for personal preference. Refrigerate
2 hours before serving to allow
flavors to blend. Serve with
tortilla chips.

(recipe: Sandy-Marys Recipe Exchange)
Party Punch Bowl Cake

1 large punch bowl or large
clear bowl
1 box yellow cake mix
1 large can crushed pineapple,
2 pkgs. frozen strawberries
2 bananas, sliced
2 pkgs. vanilla instant
pudding mix
3 1/2 C. milk
1 can sweetened condensed milk
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) tub Cool Whip, thawed
Prepare cake mix accordg. to pkg
directions, bake on edged cookie
sheet or jelly roll pan; let cake
cool. Tear cake into small pieces.
Mix 2 pkgs pudding mix with 3 1/2
C. milk & 1 can sweetened condensed
milk. Let this mixture set 30
minutes. Fold in 12 oz. Cool Whip;
place mixture in refrigerator to
set. Layer ingredients:
place some cake in bottom, then
some strawberries, then some
pineapple, then some bananas.
Pour some of pudding mixture over
top, then add a layer of Cool whip-
using the 16 oz tub. Continue
layering in order given until 
bowl is full. Refrigerate until
ready to eat. Makes a very large
cake and is best when prepared
the day before serving.

(recipe: Sandy-Marys Recipe Exchange)
Steakhouse Potato Salad

3 lb. small red potatoes (about
9), quartered
1/2 C. water
1/2 C. Miracle Whip
1/4 C. ranch dressing
6 slices bacon, cooked & crumbled
1 C. shredded Cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2 qt. microwavable
dish, add water; cover with lid.
Microwave on High 12-15 minutes or
just until potatoes are tender; drain.
Place in large bowl. Refrigerate
1 hour or until completely cooled.
Mix dressings, add to potatoes
with remaining ingredients; mix
lightly. Serves 14 (1/2 c. each)

NOTE:Potatoes continue to cook after
you've drained them. As soon as they
are fork-tender, drain under running
cold water to quickly cool them.

(recipe: Kraft foods)

Raspberry Cream Cheese Brownies

4 oz. unsweetened baking chocolate
1/2 C. butter
2 1/3 C. sugar
1 tsp. vanilla
5 large eggs
1 C. flour
1/4 tsp. salt
1/4 tsp. baking powder
8 oz. cream cheese, softened
3/4 C. raspberry jam
Preheat oven 350 degrees F.
Melt butter & chocolate in
microwave; when smooth, add
2 C. sugar and 1 tsp. vanilla.
Beat in 4 eggs with elec. mixer;
add flour, salt & baking powder,
stir this in by hand. Pour 
half of batter into a greased
9 X 13 pan.In a small bowl,
combine cream cheese, 1/3 C.
sugar & 1 egg. Mix well & 
spread over batter in pan.
Cover with raspberry jam.
Smooth remainder of brownie
batter over the jam and
bake 35-40 minutes.

Grilled Garden Salad

2 ears corn on cob-husks &
silk removed
2 small yellow squash, cut
lengthwise into 3 slices, ea.
2 small zucchini, cut length-
wise into 3 slices, each
2 tomatoes, chopped
1/3 C. zesty Italian salad
2 T. lemon juice
1 clove garlic, minced
3 T. grated Parmesan cheese
2 T. chopped fresh basil
Heat grill to medium-high heat.
Grill corn 15 minutes or until
kernels are browned & tender,
turning occasionally; cool
slightly. Grill squash & 
zucchini 5 minutes or until
tender, turning occasionally.
Cut kernels off cobs; place in
medium bowl. Chop squash & 
zucchini, add to corn with
tomatoes; mix lightly. Mix
dressing, lemon juice & garlic.
Add to vegetable mixture; mix
lightly. Top with Parmesan &
basil. Serves 8.

NOTE: You can add 6 slices
cooked, crumbled bacon to corn
kernels with dressing & 
remaining ingredients. You 
can also use any leftovers
as filling for tacos.

(recipe: Kraft foods)
Neiman-Marcus Cake

1 box yellow cake mix
1 stick butter, softened
2 eggs
1 box powdered sugar
1 (8 oz) pkg cream cheese
2 eggs
ground nuts or broken nut
pieces (your choice)
Preheat oven 350 degrees F.
Mix first three ingredients
(mixture will be thick). Pour
into greased & floured 9 x 13
baking pan. Bake 15 minutes.
Mix powdered sugar, cream cheese
& eggs; pour over first layer.
Sprinkle nuts on top and 
continue to bake 25-30 minutes
longer or until golden brown.
(recipe: Sandy-Marys Recipe
Yesterday was an anniversary for two of my
good friends (you've heard me mention Mary (Momma)
here before. We've been friends since around Oct.,
1969; I was in their wedding 38 years ago and am
still pleased to be able to continue wishing them
more wonderful years together! Here's a photo from
back then: (I'm on the far left - let's see, that
would have made me 26 at the time!)

Love you, Mary & Jay - many more HAPPY times together!



PS: Would like to add: sorry the recipes keep 
coming out in such small print. Each time I enter
one I copy them to page using Ariel 12 font, but
they all seem to have their own idea of what
size they want to be when read. I'd love to have
them show up a little larger, so they'd be easier
to read - am guessing it's something to do with
the server (WordPress) and this site but I'm not
that computer-savvy.

Rain – YAY!

Love the “Frog Smile”! Just shows we can be HAPPY

EVEN if it’s raining!

Well, my wish (and many others) has been granted – we had a pretty good rain/thunderstorm Tuesday during the night. Yesterday was gray & cloudy but no ‘wet stuff’; today it’s raining – not heavy but pretty constant. Our plants/grass, etc. SO needs the moisture! Today was my running errands day and, amidst the many stops, I noticed our local fruit/veg market is FINALLY open, so I stopped there. They usually open mid-July or earlier and are well-known for their corn-on-the-cob – really REALLY good stuff!  I bought some really big tomatoes (for BLT’s) and chatted with the owner. He told me that they just officially opened yesterday; they’ve been waiting until just the right moment for the CORN to come to fruition. I’ve seen articles about how this year’s corn crops were effected by the lack of rain. They still had a large mound of corn at the stand; I told the owner that I’d post a notice on the Waterford Community site about them being open now – he said they really haven’t had many customers – hope that changes for them soon. It’s a family-run farm in Armada, MI. and they come down every year just to have the stand (he told me they’ve been doing this for 20 YEARS now!).

Lotsa traipsing around today – bank, library, Gordon Foods, Tim Horton’s (for coffee), local grocery store, dollar store, fruit market, and Pearle Vision Center!  I’ve never been to Pearle before but, due to our now ‘retired’ status with AT&T benefits and their coverages, they are one of the companies covering us. Had to do a bit of convincing the lady there that I did NOT need a new frame (even though she said I’m covered for one – even if I’m covered, we’re talking something like $125 just for the frames – nope, don’t need it this time). I have very bad vision, more so in my left eye, so my glasses, when viewed from the side look very THICK! Since I had the diabetic eye dialation & exam Monday, I just needed lens and had the correct perscription for them with me. After much on-line checking with our new (Eye Med) insurance, lens ALONE will run me $130 – not bad. She said they should be in either tomorrow or Monday so that’s pretty fast. I told her that, so far, I’m impressed with Pearle. (her closing comment was: “It’s always a Party at Pearle!”) . . . sigh…

My co-leader in the special needs group is FINALLY feeling well enough to come back to our group (she’d been in & out of the hospital twice for pneumonia and then fluid around her heart so we were all VERY happy she’s finally feeling a little better.) Her birthday is the 28th and several of us were trying to decide the best gift for her. (I should add here, she always gets me very thoughtful gifts). After much consideration, I’ve decided to go the “Spa” idea – got her some really nice bar soaps, a net circular scrubbie thing, a pumice stone, a terrycloth eye cover (for naps), a cucumber face ‘mask’ – liquid stuff you put on your face to make you feel better, some fluffy slipper socks that are infused with Aloe, a bottle of lavender foot-soak beads, some Hershey’s dark chocolate with choclate centers candies and am going to knit her several face cloths. (there might be a few more things in that selection above, just didn’t feel like getting up from my comfy computer chair to check – sorry). One of my special needs guys brought her a Snake Plant (Mother-in-Law’s Tongue) with a big yellow Smiley Face balloon – he said the balloon would make her feel better; thought that was really sweet.  I’m SO glad she’s out of the hospital; to give you an idea of her condition – they’re not even going to do an MRI on her (which they said she needs) for 5-6 WEEKS, just so that they don’t put any pressure on the heart area.  She’s on a high blood pressure med now and it’s making her feel really tired all the time. I tried to convince her she could take another week off our group – we’d cover it, but she was anxious to get back to our kids (and they really love her, too).

Food-wise this week I’m sort of stymied: got out some really nice pork chops to defrost and a pork roast to cook in the crockpot but then . . . I went to the veg stand today and bought those tomatoes for BLT’s, so now it’s WHAT TO MAKE!? Am kinda going for the pork chops tonight and BLT’s tomorrow, since the chops have been defrosted and the bacon can wait a few days in the fridge. Was sorely tested when I went to Gordon Foods – they have a really tasty big tub of red potato salad that we love BUT the only ones eating it would be my husband & I and neither of us really need the CARBS! (Love the flavor, though . . . but I stuck to my guns and passed it up . . . good Pammie!).

ALMOST FORGOT! I wanted to mention here that I received a lovely comment here from a lady in England. When you start a blog on WordPress (my server) they also give you a running report on how many people read your blog on any given day. Did you know that this blog averages almost 200 ‘hits’ per day? AMAZING! And, of those I would say that I only personally know about 4-5 of those people! On a regular basis, I have my dear friend Mary (Momma) who comments but for the rest of you – I would LOVE to hear from you! I’m curious – what things on this blog do you like? The recipes? Photos of craft projects? Weather? Knitting/Crochet?  If you have a few minutes, please drop me a comment!


Mango Tango Smoothie

1 C. pineapple juice
1 C. orange juicechipotle
1/2 frozen banana, cut into chunks
1 C. pineapple sherbet
1 1/2/ C. frozen mango slices

Pour all liquids into blender; add all
frozen ingredients. Blend at ‘mix’
setting 30 seconds, then blend
until smooth. Serves 3-5

(recipe: Patsy-

Hot Cheesy Chicken Dip

1 lb. Velveeta, cubed
1 C. chopped, cooked chicken
1 (10 oz) can Ro*tel diced tomatoes &
green chilies
1 tsp. cumin
1/4 C. chopped green onions

Spray crockpot with nonstick spray.
Place Velveeta, chicken, tomatoes &
green chilies & cumin in crockpot.
Cover, cook on Low 2 hours or until
cheese is melted. Remove lid, add
green onions, stir gently & serve
dip directly from crockpot.
Makes 36 servings.

Serve dip with cut vegetables,
tortilla chips or crackers

(recipe: slowcooker digest)

Easy S’More Clusters

6 (1.55 oz ea) milk chocolate bars, broken
into pieces
2 C. miniature marshmallows
8 graham crackers ( about 1 3/4 C.),
coarsely chopped
Place candy bar pieces in medium
microwave-safe bowl. Microwave
on Medium (50%) 1 1/2 – 2 minutes,
or until chocolate is melted when
mixture is stirred. Stir in marshmallows
& graham cracker pieces until well
coated. Drop by spoonfuls into
miniature paper muffin cups
(1 3/4 inch in diameter). Cover &
refrigerate until firm. Makes
about 2 1/2 dozen.

(I’m guessing you could also just
drop them onto parchment paper
or greased cookie sheets if you
didn’t have the muffin tin liners)

(recipe: Hershey website)

Apple-Mustard Stuffed Pork Chops
4 boneless pork chops (1 1/2 in. thick)
1/2 C. chopped apple
10 Ritz crackers, coarsely crushed (about
1/2 C. crumbs)
1/4 c. coarsely chopped pecans
3 T. dijon mustard, divided
2 T. raisins

Preheat grill to medium heat.
Make a pocket in each chop by
carefully making a horizontal cut
in 1 side of each chop, being
careful not to cut all the way
through chop to opposite side; set
aside. Mix apple, cracker crumbs,
pecans, 2 T. of mustard, & raisins
until well blended. Spoon evenly
in pockets in chops. Press cut
sides together to seal, secure
with toothpicks. Grill chops 30-35
minutes or until chops are cooked
through, turning over after 15
minutes & brushing with remaining
1 T. mustard. Makes 4 servings.

(recipe: Rhonda G – Marys Recipe

Brown Rice in Crockpot

5 C. water
2 C. brown rice
2 tsp. salt, or to taste

Place above ingredients in crockpot.
Stir, cover & cook on High 3 hours
without removing lid. Serves 6

(recipe: Penny-slowcooker digest)

Yummy Green Beans

4 slices bacon, chopped
1/4 C. onion, chopped
1 (15 oz) can stewed tomatoes
4 (15 oz) cans green beans

Fry bacon in large skillet over medium
heat until browned & crisp. Drain off
all but a thin coating of grease. Add
onions, cook & stir until browned,
about 5 minutes. Mix in tomatoes,
stirring to remove any stuck on
bits of bacon from bottom of
skillet. Drain 2 cans of beans, leave
the liquid in the other 2; pour into
skillet. Cook & stir until heated
(recipe: Rhonda G-MarysRecipe Exchange)

Summer Quinoa Salad

3/4 C. quick cooking quinoa
1 1/2 C. water

a good olive oil
chopped fresh tomatoes
sliced cucumber
chopped fresh cilantro or mint
salt & pepper, to taste
Place water & quinoa in saucepan;
bring to boil. Reduce heat, cover &
cook 10 minutes. Remove from heat;
let stand 5 minutes. Fluff grains with
a fork. Add remaining ingredients to
quinoa and mix. Can be eaten hot,
chilled or room temperature.

(recipe: RDJ-07/13/12)

Zucchini ‘Tots’

1 C. grated zucchini
1 egg, lightly beaten
1/4 C. diced yellow onion
1/4 c. shredded Cheddar cheese
1/4 C. Italian bread crumbs
salt & pepper, to taste
Preheat oven 400 degrees F.
Either prepare a mini muffin tin

or regular muffin tin by spraying
with nonstick cooking spray.
Place grated zucchini on a paper
towel or kitchen towel; drain off
excess water. In a bowl, combine
zucchini, egg, bread crumbs, onion,
cheese, salt & pepper. Place into
prepared tins. Bake 15-20 minutes
until golden & crispy.
Makes 12 mini-‘tots’ or
6 large ‘tots’


Orange Cream Dessert Squares

1 (16.5 oz) roll refrigerated sugar cookies
2 T. grated orange peel (from 2 lg. oranges)
2 (8 oz, ea) pkgs cream cheese, softened
1/4 C. sugar
1/2 C. (Smuckers) sweet orange marmalade
1/4 tsp. orange extract
2 eggs
3 T. heavy whipping cream
2 drops orange food coloring (or 2 drops
yellow/1 drop red)
1 1/2 tsp. butter
1/2 C. white vanilla baking chips

Preheat oven 350 degrees F.
Press cookie dough evenly on bottom and
1 inch up sides of ungreased 9 x 13 pan. (if
dough is sticky, use flour on hands). Sprinkle
dough evenly with grated orange peel. In
medium bowl, beat cream cheese, sugar,
marmalade & extract using elec. mixer on
medium-high speed about 1 minute or
until well blended. Add eggs; beat 2 minutes
or until well blended & mixture is creamy.
Spread evenly on crust. Bake 29-36 minutes
or until crust is golden brown & center is
set; cool 1 hour.
In small microwavable bowl, microwave
whipping cream & food coloring uncovered
on High about 30 seconds or just until
boiling. Add butter & baking chips, stir
until chips are melted. Spread mixture
evenly over bars. Refrigerate 1 1/2 hours
or until chilled and firm. Cover &
refrigerate any remaining squares.

(recipe: Pillsbury)

Looking for a photo to post with this blog, I came across

the ‘frog umbrella’ photo – just love that smile! It reflects

how I’m feeling right now – yes, it’s ‘wet’ out, but we can

be happy for ALL the little things in our lives. Hoping

you have a GREAT day – remember to SMILE! It lifts

your spirits AND makes those around you feel better,




Published in: on July 19, 2012 at 2:21 pm  Comments (3)  

And a Happy, Sweltering Tuesday to you, too!

According to our weather reports, it’s supposed to be a real scorcher today (102-103 F.). It’s now 94, sunny and I’m sitting in my jammies in the air conditioning! Don’t plan on going out until around 6 p.m. for Knit/Crochet night. Originally I had planned on doing a few errands, but when reading reports from friends on Facebook about the climbing temperatures, changed my mind.

Went for my yearly eye dialation (for the diabetes) yesterday and husband happily ‘escourted’ me afterwards. (Actually, he kept teasing me that my eyes looked like Puss ‘n Boots from the Shrek movies). Everything looked like it had been coated in a thick layer of vaseline, with nice REALLY BRIGHT auras all around the edges; had to wear sunglasses to help that a little. Because my body tends to go ‘above & beyond’ what the normal person’s reactions are (read that ‘takes lots longer for drugs, eye drops, etc. to wear off for me), I ended up taking a nice 2 1/2 hour NAP! Found out I could knit, but that was about ‘it’ – even lowering the screen brightness on my computer didn’t help – I tried viewing it using my sunglasses but it still hurt- eventually, around 6 p.m. I could see again (we’re talking eye drops around 9 a.m.!). Good news: diabetes hasn’t affected my eyes, bad news – cataracts are progressing – he’s talking surgery NEXT YEAR, but new glasses lens for now (I really need them). Can’t imagine what it would be like to go WITHOUT glasses – Dr. keeps telling me I’ll be totally amazed at the end results after cataract surgery; I’ve worn glasses since I was about 8, so that will really be something new!

Other than that, things are good around here. Made the guys favorite for dinner last night: Meat & Potato Pie, so now we’ll have leftovers for tonight (since tonight is Knit/Crochet night). Keep getting lots of great summer-sounding recipes, so I’ll share here:


Blueberry Cream Cheese Rolls

1 (8 oz) pkg. refrig’d crescent

dinner rolls

4 oz. (1/2 of 8 oz pkg) cream

cheese, softened

2 T. sugar

1/2 C. fresh blueberries, divided

Preheat oven 375 degrees F.

Unroll dough into four rectangles;

firmly press perforations

together to seal. Combine cream

cheese & sugar; spread onto dough

to within 1/2 inch of edges. Top

evenly with blueberries. Bring

opposite corners together; press

together to seal. Place on

ungreased baking sheet. Bake

11-13 minutes or until golden

brown. Makes 4

NOTE: can substitute 1/2 C.

chopped apple & 2 T. raisins

for blueberries

(recipe: Kraft recipes)


Layered Tex-Mex Taco Salad

1/2 C. Miracle Whip dressing
1/2 C. sour cream
1 T. taco seasoning mix
1 (15 oz) can black beans,
rinsed well
6 C. coarsely chopped iceberg
1/2 C. sliced red onions
1 1/2 C. (Kraft) Mexican-style
finely shredded Four Cheese
1 C. grape tomatoes, halved
1 avocado*
1/4 C. loosely packed fresh
Mix first 3 ingredients until
well blended. Layer beans, 
lettuce, onions, cheese &
tomatoes in large bowl. Spread
dressing mixture over salad &
refrigerate 2 hours. Chop
avocado, spoon over salad just
before serving. Sprinkle top
with cilantro. 

*can substitute 1 C. crushed
tortilla chips for avocado.

Serves 12
(recipe: Kraft recipes)
Quick Tomato "Risotto"

2 T. cooking oil
1 C. medium-grain white rice,
1 (14.5 oz) can Hunts Fire-
Roasted diced tomatoes w/
garlic, undrained
1 (14 oz) can chicken broth
1/2 C. water
1/2 C. frozen green peas
1/2 C. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. ground black pepper
Heat oil in medium skillet over
medium-high heat. Add rice; cook
3-4 minutes or until browned lightly,
stirring occasionally. Add undrained
tomatoes, broth & water to skillet &
bring to boil. Reduce heat to medium-
low, cover & simmer 15 minutes or until
rice is tender. Stir in peas, cheese,
salt & pepper; heat 1 minute more or
until peas are hot.
Serves 6 (2/3 C. each)

(recipe: readyseteat)
Pizza Pasta Salad -
Hot or Cold!

3 C. cooked & cooled penne pasta
4 tomatoes, chopped
12 slices hard salami, chopped*
1 C. (Kraft) finely shredded
Italian Five cheese blend
1/2 C. sliced fresh basil
1/2 C. grated Parmesan cheese
1/2 C. Italian salad dressing**
Combine all ingredients &
refrigerate 1 hour before
serving. Makes 10 servings.

*can substitute 3 oz. pepperoni
for salami

**can substitute balsamic viniagrette

NOTE: This dish can also be
served HOT! Toss hot cooked
pasta with remaining ingredients,
serve immediately.

(recipe: Kraft foods)
Cheesy Chicken & Salsa Skillet

2 C. multi-grain penne pasta,
1 lb. boneless, skinless chicken breasts,
cut into bite-sized pieces
1 1/4 C. thick ‘n chunky salsa
1 C. frozen corn, thawed
1 large green pepper, cut into strips
1 C. Kraft Mexican-style finely
shredded Four Cheese
Cook pasta according to pkg, omitting
salt. Heat large nonstick skillet with
cooking spray on medium-high heat. Add
chicken; cook & stir 2 minutes. Stir in salsa,
corn & peppers; bring to boil. Simmer on
medium-low heat 10 minutes or until
chicken is done, stirring occasionally.
Drain pasta; add to chicken mixture. Mix
lightly then top with cheese. Remove from
heat & cover. Let stand 1 minute or until
cheese melts. Serves 4 (2 C. each)

(recipe: Kraft foods)


Swiss & Chicken Casserole

4 C. chopped cooked chicken
2 C. croutons
1 1/2 C. shredded Swiss cheese
2/3 C. Miracle Whip dressing
1/2 C. milk
4 stalks celery, sliced
1/4 C. chopped onions
Preheat oven 350 degrees F.
Combine all ingredients; spoon
into a 2 qt. casserole. Bake 40
minutes or until heated
through. Serves 6.

TIP: Can also sprinkle top
with 1/4 C. chopped sliced
almonds or walnuts before

(recipe: Kraft foods)

Apple Dumpling Cobbler

1 (8 oz) can refrigerated crescent rolls
2 large Granny Smith apples, peeled &
1 C. orange juice
2/3 C. sugar
1/2 C. butter or margarine
2 tsp. sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Unroll crescent rolls & separate. Wrap
each apple quarter with crescent roll
dough & place in lightly greased
9 x 13 baking dish. Bring orange juice,
2/3 C. sugar & butter to boil in saucepan.
Pour over apple dumplings. Stir together
2 tsp. sugar & 1 tsp. cinnamon; sprinkle
over dumplings. Bake 25 minutes or until
golden brown & bubbly. Serves 8.

(recipe: DDJ -06/19/12)

Easy Hershey Bar Pie

1 (6 oz) bar milk chocolate, broken into pieces
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) packaged  crumb pie crust
Place candy bar pieces in medium microwave-
safe bowl, microwave on Medium (50%) 1
minute or until chocolate is smooth when
stirred; cool slightly. Fold Cool Whip into
melted chocolate; spoon into crust. Cover &
refrigerate 6 hours or until firm. Garnish as
desired. Serves 6-8.
(recipe: Hershey website-Marys Recipe Exchange)

Minestrone Salad

12 oz. bow tie pasta, cooked, drain, rinse
with cold water, drain again

1 (15 oz) can red kidney beans, rinsed &
1 (3.5 oz) pkg. pepperoni slices
4 plum tomatoes, chopped
1/2 C. chopped green pepper
1/4 C. fresh parsley, chopped
1/4 C. grated fresh Parmesan cheese
1 (8 oz) bottle Italian dressing

Combine beans through dressing,
toss with bow tie pasta. Chill
then serve.

(recipe: Annie – RDJ 06/29/12)

Blueberry Sorbet

4 C. fresh or thawed/frozen blueberries

1 (6 oz) can frozen apple juice concentrate

In food processor or blender, combine

blueberries & apple juice; whirl until

liquified. Pour into a 11 x 7 in. baking pan.

Cover & freeze until firm around edges,

about 2 hours. With heavy spoon, break

frozen mixture into pieces. Place mixture

in a processor or blender; whirl until

smooth but not completely melted. Spoon

into a 9 x 5 loaf pan; cover & freeze until

firm. Serve within a few days. Makes 6

portions, 4 C.

(recipe: Kitchen Update)


Enjoy your day – relax, try to stay a little




It Ain’t Like the “Old Days”!

I don’t know about you, but sometimes I like to go to EBay and look around at things for sale. Today I was feeling in a ‘yarny’ mood, so I typed in YARN in the subject and the proceeded to ‘look around’. Amazing! It’s probably been about 3-6 months since I’ve done this but BABY – IT SURE HAS CHANGED! For starters, there’s a HUGE bunch of yarns sold FROM CHINA! I’ve never seen that before. (Their prices are good, but I’m not about to support a foreign country with my yarn buying – I’ll keep it in the USA, thank you!) Then there’s the ‘miscellaneous’ items listed under ‘yarn’ which sort of had me stymied – things like thong underwear with a ‘yarn fringe’ – who wears this stuff??? Oh, then there’s the Ladder/Trellis ribbon yarn – I have a pattern for a crocheted necklace which I posted here a few years back. Let’s just say – that’s when JoAnn Fabrics & Michaels still sold this stuff (now, you have to go to a particular site to order it). I remember paying something like $5 a ball for it back then – now it’s selling anywhere from $15+ for one ball! Amazing!

Let’s just say, I was certainly given an EYE-OPENING experience today!  My ordered-through-the-company One LB. ball of  peach yarn arrived Saturday, so now I’m working on both the peach & the lime green/white baby afghans. (Have two of the green strips done now and there’s enough yarn to make one more strip, so the finished product will be 3 lime/2 white strips).

On the knitting/yarn scene, I’ve been organizing (FINALLY) all my various stitch patterns. (I have the ones I use the most filed on 3 x 5 index cards but most don’t have a photo to give me an idea what they look like. (These are also patterns I had posted on my previous charity site: The Ghana Project –

they are still up there for anyone looking for knitting patterns: (click on Patterns-Knit Squares at the top of the page under the title)

I received a very nice email from a lady who happened upon my site; she was glad for the variety of patterns. I’m just happy they can still help people who love to knit. I have the photos & knit patterns on that site but (for me) now I also have a photo glued to each of my index cards along with the patterns so that I don’t have to ‘wonder’ when I’m perusing patterns just exactly what that particular pattern looks like. Also ended up ‘test knitting’ 5 patterns I’d jotted down on slips of paper. (Sometimes if I’m at the library looking through knitting books, I’ll stumble upon a pattern that looks easy so instead of checking out the whole book, I’ll just jot down the pattern. That works . . . to some degree, unless you’re like me and leave those little slips of paper and then, much later, wonder what they look like knit up!) Of the five, I threw three away – they were either: (a) too difficult for my needs (b) missing part of the pattern ie: the total stitches cast on or (c) I really didn’t like them when knitting the sample. Two made it to my ‘hit parade’, so I’ve added them to the pile. If I had to guess, I’d say there’s probably around 30 or so knit patterns now on the index cards, and probably around 25 on my Ghana site.  When starting a baby blanket or scarf, I like to go to those patterns as ‘old stand-bys’ – for me, a pattern has to be easy to follow and, the fewer pattern rows, the better. One of the patterns I kept was only ONE ROW – just a continuation, over & over, of the same stitches. It makes a nice pattern for a scarf – sort of an open weave design.

How’s your weather? (should I insert the old comment most people use?) “Hot enough for ya???” It’s been in the high 80’s, low 90’s lately WITH NO RAIN. It’s been in the papers, and I’m sure, on the news that this year’s corn crop is almost a  failure due to the lack of rain. We’re supposed to get a thunderstorm sometime today (it’s already 6:25 p.m. and it doesn’t look like it’s in the offing – looked like it earlier, but not now). I feel sorry for people who have gardens or grow flowers; it’s definitely going to effect the Fruit/Vegetable stand people – I feel for those who rely on that to suppliment their incomes.

Lots more summer-type recipes for ya:


Banana Sour Cream Bread

1/4 C. white sugar
1 tsp. ground cinnamon
3/4 C. butter
3 C. white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) cntr sour cream
2 tsp. vanilla
2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp baking soda
4 1/2 C. flour
1 C. chopped walnuts (optional)

Preheat oven 300 degrees F.
Grease four 7 x 3 loaf pans.
In a small bowl, stir together 1/4
C. white sugar & 1 tsp. cinnamon.
Dust pans lightly with above
mixture. In a large bowl, cream
butter & 3 C. sugar. Mix in eggs,
mashed bananas, sour cream,
vanilla & 2 tsp. cinnamon. Mix
in salt, baking soda & flour;
stir in nuts. Divide into prepared
pans. Bake 1 hour or until a
toothpick inserted into center
comes out clean.
Makes four  7 x 3 inch loaves.

(recipe: DDJ 07/13/12)

Beet Pickled Eggs

12 hard boiled eggs, peeled
1 1/2 C. cider vinegar
1 C. beet juice
8-10 whole peppercorns
3 whole cloves
3-4 cloves garlic
1 bay leaf
1 T. sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill

Pack peeled eggs into a clean
one-quart jar. Combine remaining
ingredients, except dill, in a saucepan
& bring to boil. Reduce heat; simmer
3-5 minutes. Pour hot mixture over
eggs, add dill & cover tightly.
Refrigerate for at least 2 days before
serving. Will keep about 2 weeks in
refrigerator. Makes 1 dozen pickled eggs.

(recipe: RDJ 07/13/12)

Baked Potato Supreme Casserole

8 medium potatoes (about 2 1/2-3 lb),
peeled, cut into 1 inch chunks
1 C. evaporated milk
1/2 C. sour cream
1 tsp. salt
1/2 tsp. ground black pepper
2 C. (8 oz pkg) shredded Cheddar
cheese, divided
6 slices bacon, cooked & crumbled,
sliced green onions

Place potatoes in large saucepan, cover
with water; bring to boil. Cook over
medium-high heat 15-20 minutes or
until tender; drain.

Preheat oven 350 degrees F.

Grease a 2 1/2 – 3 qt. casserole dish.
Place potatoes, evaporated milk, sour
cream, salt & pepper in saucepan. Beat
with elec mixer until smooth. Stir in
1 1/2 C. cheese & half of bacon. Spoon
mixture into prepared casserole dish.
Bake 20-25 minutes or until heated
through. Top with remaining 1/2 C.
cheese, remaining bacon & green
onions. Bake an additional 3  minutes
or until cheese is melted.

NOTE: Can be assembled ahead of
time & refrigerated. Cover with
foil, bake 350 degrees F. 40-45
minutes or until heated. Uncover;
top with cheese, bacon & green
onions; bake an additional 3
minutes or until cheese is
(recipe: Rhonda G-Marys Recipe

BBQ Chicken ‘n Pineapple Pizza

 1 thin pizza crust (like Boboli)
1 C. grated mozzarella cheese
1/2 C. grated Cheddar cheese
2 chicken breasts, cooked & shredded
1/2 C. BBQ sauce plus more for brushing
on crust
1/4 C. ranch dressing
1 can crushed pineapple
1/3 C. fresh parsley

Preheat oven 375 degrees F.
Toss cooked, shredded chicken breasts
with BBQ sauce; set aside. Brush
pizza crust with a thin layer of BBQ
sauce, then spread on ranch dressing.
Top with Cheddar & mozzarella cheeses.
Add chicken & pineapple to top. Bake
15 minutes, or until all cheeses are
melted & crust is golden brown. Top
with chopped parsley.

(recipe: Sandy-Marys Recipe Exchange)
Pretzel Salad

2 C. coarsely crushed pretzels
(about 3 C.)
3 T. sugar
1 (9 oz) tub Cool Whip

1 (6 oz) box strawberry Jell-O
2 (10 oz, ea) boxes frozen strawberries,
or 1 (24 oz) container
3/4 C. melted margarine
6 oz. cream cheese, softened
3/4 C. sugar
2 C. boiling water

Preheat oven 350 degrees F.
Stir together pretzels, margarine &
3 T. sugar. Press into 9 X 13 pan.
Bake 15 minutes; cool.
Combine cream cheese & 3/4 C.
sugar; mix well. Fold in Cool
Whip; spread over cooled crust;
chill. Dissolve Jell-O in boiling
water, stir in frozen berries until
thawed & separated. Chill until
thick & almost set. Pour over
cream cheese layer; chill until
firm, about 2 hours.

(recipe: DDJ 07/13/12)

Spinach Puff Pastry Chicken

8 boneless chicken breast halves
salt & pepper, to taste
1 (10 oz) pkg frozen chopped spinach,
thawed & well drained
2 T. olive oil
4 oz. cream cheese, softened
1 C. shredded mozzarella cheese
1/2 C. crumbled feta cheese
1/2 C. shredded sharp Cheddar cheese
1 egg yolk, beaten
1 T. flour
1 pkg. Pepperidge Farm puff pastry
1 egg, beaten with 1 T. water (to
make egg wash)

Preheat oven 350 degrees F.
Flatten chicken breasts with the flat
side of a mallet. Season breasts with
salt & pepper; set aside. In large skillet on
medium-high heat, add chopped onion
and drained, thawed spinach; saute until
onion is limp. Remove from heat. Stir in
cream cheese until blended; stir in
remaining cheeses, egg yolk & flour.
Place about 1/4 C. spinach mixture on
each chicken breast half. Roll up
chicken folding long sides in first.
No need for toothpicks to hold it
together. Roll out puff pastry sheet
on well-floured board. Cut a square
of puff pastry, folding pastry
over breast & brushing with water to
seal edges. Continue until all chicken
breasts are wrapped. Brush each chicken
bundle with egg wash. Place bundles on
non-stick cookie sheet, folded sides
down and bake 30-35 minutes until
pastry is golden. Serves 8.
(recipe: joann – RDJ – 06-22-12)

 Skillet Vegetable Lasagna

3 T. oil

1 eggplant, peeled & coarsely


1 zucchini, sliced

1 yellow squash, sliced

3 cloves garlic, minced

1 C. ricotta cheese

3 T. grated Parmesan cheese

1 1/2 C. spaghetti sauce,


1 1/2 C. shredded mozzarella


Heat oil in large skillet over

medium-high heat. Add eggplant,

zucchini & yellow squash; cook

10 minutes, stirring frequently.

Stir in garlic, cook on medium

heat 5-8 minutes or until

vegetables are tender. Remove

vegetables from skillet; set

aside. Mix ricotta & Parmesan.

Spread 1 C. spaghetti sauce on

bottom of skillet; top with

small spoonfuls of ricotta

mixture; cooked vegetables,

remaining sauce & mozzarella –

cover. Cook on medium-low heat

20 minutes or until heated

through. Remove from heat,

let stand 5 minutes before

serving. Serves 6

(recipe: Kraft foods)


Antipasto Salad

8 oz. dry bow-tie pasta, uncooked
1 (14.5 oz) can Hunts Fire
Roasted diced tomatoes with garlic,
1/4 C. Italian dressing
2 C. small fresh cauliflower
1/2 C. chopped green bell pepper
30 slices pepperoni, cut into 
quarters (about 1/2 Cup)
3/4 C. cubed mozzarella cheese
Cook pasta accordg to pkg. directions;
drain & rinse under cold water until cool.
Stir together drained tomatoes & dressing
in large bowl. Add pasta & remaining
ingredients; toss to combine. Serve
immediately or refrigerate until cold.
Serves 6 (1 1/3 C. each)

(recipe: readyseteat)
Tomato Bread Salad

1 (28 oz) can diced tomatoes,
1/2 C. diced mozzarella cheese
1/2 C. lightly packed chopped
fresh basil leaves
6 slices fully-cooked bacon,
heated & crumbled
1 1/2 C. large garlic seasoned
1/4 C. balsamic vinaigrette
Place drained tomatoes in shallow
serving bowl; sprinkle with cheese,
basil & bacon. Top with croutons;
drizzle with vinaigrette. Serve
immediately. Serves 6 (3/4 C. ea)

(recipe: readyseteat)


Blueberry Buckle

3/4 C. sugar
1/4 C. butter
1 egg
1/2 C. milk
2 C. flour
1/2 tsp. salt
2 tsp. baking powder
2 C. fresh or canned blueberries,


1/2 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/4 C. butter, softened
Preheat oven 375 degrees F.
Mix together sugar, butter &
egg; add milk. Stir in flour,
salt & baking powder. Add
blueberries & mix well. Pour
mixture into greased & floured
8 x 10 baking pan. Bake 45-50
Combine topping ingredients;
sprinkle on top of baked cake.
Return to oven for a few
minutes to crisp up.

(recipe: Linda N - Marys
Recipe Exchange)
That's all for now - hope you've had a
very nice Sunday - stay cool and remember
to SMILE!!


Published in: on July 15, 2012 at 6:02 pm  Comments (2)  

Recipes ‘n Such

Psalm 118:24

“This is the day which the Lord hath made; we will rejoice and be glad in it.”

Here it is Thursday already – my how time flies, eh? Last night’s special needs group Music/Birthday night flew by; we had a great time, about 32 ‘students’ plus lots of adult caregivers – it was a good night (and, I’m not getting quite so ‘fearful’ when it’s ME teaching!)

It’s a quiet day here (so far) – just three of us in the house and youngest son is still sleeping (who knows what will be on his ‘agenda’ when he gets up, but it usually involves ME driving him somewhere). Another gorgeous summer day out there – sun shining, slight breeze & 78 degrees. I love summer when the weather is ‘just right’ for having the windows open (and not using the air conditioning) so that you can hear the various birds singing – always makes me happy!

More recipes in your future – I try to include a variety of recipes, from desserts, entrees, and something ‘in between’, whether it be veggies/salads/or appetizers. Don’t know about you, but I’m not really thrilled cooking in the summer – having easy recipes with few ingredients and little time in preparation is my idea of a perfect cooking situation. Also, I might add – I try to choose recipes that don’t contain a lot of ‘EXOTIC’ ingredients (I’ll give you the occasional ‘particular’ item in a recipe that you might have to ‘special purchase’ – like, for example: Ro*Tel tomatoes with green chilies – not something I keep in my pantry, but YOU MIGHT!) I try to screen out any recipes with lots & lots of ingredients OR lots & lots of various STEPS to the preparation. Don’t know about you, but for me it’s GOT to be simple – simple – simple (and throw in easy & quick to that mix). Here’s the recipes for today –


Peach Cobbler Dump Cake



2 (16 oz) cans peaches in heavy syrup

1 (18.25 oz) pkg. yellow cake mix

1/2 C. butter

1/2 tsp. ground cinnamon (or to taste)

Preheat oven 375 degrees F.

Empty peaches into bottom of 9 X 13

baking pan. Cover peaches with dry

cake mix, press down firmly. Cut

butter into small pieces; place on

top of cake mix; sprinkle top with

cinnamon. Bake 45 minutes.

(great with vanilla ice cream)



Cheesy Broccoli Chicken Packets

1 box stuffing mix, chicken flavor
1 1/4 C. water
4 boneless, skinless chicken breast
4 C. broccoli florets
1 C. shredded Cheddar cheese
4 slices cooked bacon, crumbled
4 T. ranch dressing, divided
Preheat oven 400 degrees F.
Spray 4 large sheets heavy-duty
alum. foil with nonstick spray or
oil. Combine stuffing mix & water.
Spoon 1/4 of stuffing mixture onto
center of each foil sheet. Top
with 1 chicken breast half, 1 C.
broccoli. Sprinkle with 1/4 of
cheese & 1 slice bacon, crumbled.
Drizzle top with 1 T. ranch dressing.
Bring up foil sides, fold to seal, 
leaving room for heat circulation
inside. Place packets on a cookie
sheet; bake 25-30 minutes. Remove
packets & let stand 5 minutes. Cut
slits in foil for steam before
opening. Serves 4

(recipe: Best LIfe 4 Moms via Pinterest)
Poppy Seed Salad

2/3 C. olive oil
1/2 C. sugar
2 T. poppy seeds
1 T. honey mustard
1 tsp. salt
1/3 C. lemon juice, fresh
1 large head romaine lettuce,
1 C. sliced strawberries
1 C. mandarin oranges
1/4 C. chopped red onion
1 C. chopped walnuts
1 can white chicken breast
(Swansons) drained
1 large English cucumber,
sliced thin
2 C. shredded Swiss cheese

Layer lettuce, chicken, strawberries,
oranges, cucumbers, nuts, then red
onion on 3-4 serving plates. In a
small bowl mix oil, lemon juice, mustard,
sugar, salt & poppy seeds. Drizzle on
each salad to taste. Top with shredded
Swiss cheese. Serves 3-4



"Unfried" Fried Chicken
1 broiler/fryer chicken 
3 1/4 lb., cut up
1/2 C. ranch dressing
1 pkt. "Shake & Bake"
extra crispy seasoned
coating mix

Remove skin from all chicken
pieces except wings. Place
chicken in large ziplock
bag; add dressing. Seal
bag; turn to evenly coat
chicken with dressing. 
Refrigerate 30 minutes.
Preheat oven 400 degrees F.
Place coating mix in pie
plate or shallow dish. Dip
chicken in coating, turning
evenly to coat both sides.
Place in single layer on baking
sheet; sprinkle with any
remaining coating mix. Bake 
40-45 minutes or until 
chicken is done (165 degrees F.)
Serves 6
NOTE: For a spicier version,
add hot sauce to taste, to 
dressing before marinating

(recipe: Kraftfoods)
Kool-Aid Pie
(this sounds SO easy & good!)
1 ready-made graham cracker pie crust
1 (14 oz) an sweetened condensed milk
1 (.15 oz) envelope unsweetened Kool-
Aid (any flavor)
8 oz. Cool Whip, thawed
Mix sweetened condensed milk, Kool-
Aid & Cool Whip together; blend well.
Pour into crust; refrigerate. Ready to
eat in minutes.

(recipe: Sandy-Marys Recipe Exchange)
Cheddar & Pimento Spread
2 oz cream cheese, softened
1/4 C. mayonnaise
1 C. shredded Cheddar cheese
2 T. chopped pimentos
2 green onions, chopped
crackers, for serving
Mix cream cheese & mayo until
well blended. Stir in Cheddar &
pimentos; top with onions. Serve
with crackers. Makes 8 (2 T.)
servings; 6 crackers each

TIP: Also makes a great
sandwich filling. 

(recipe:  Kroger flyer)
Bacon-Wrapped Asparagus
(oven or grill)
1 1/2 lb. asparagus spears,
trimmed to 4-5 inches
olive oil
few grinds black pepper
4 slices center cut bacon or
chopped chives or scallions,
optional garnish
Preheat oven 400 degrees F.
Lightly coat asparagus spears in
olive oil. Season with black
pepper. Count total spears- 
divide total number by four.
Gather that number of spears
and use a slice of bacon to
wrap that bundle; secure them
together. Repeat with remaining.
Serves 4

To grill:
Place bundles on hot grill & cover.
Cook 10-12 minutes until bacon is
crisp and asparagus bundles are

To cook in oven:
Place bundles on slotted broiler
pan. Bake 12 minutes.

(recipe: Food Network)
Chocolate-Peanut Butter Ribbon Dessert

12 Nutter Butter cookies, divided
2 T. butter, melted
1 (8 oz) pkg cream cheese, softened
1/2 C. creamy peanut butter
1/2 C. sugar
2 tsp. vanilla
1 (12 oz) tub Cool Whip,
2 oz. semi-sweet baking 
chocolate, melted
Crush 8 cookies & mix with butter.
Press onto bottom of foil-lined
9 x 5 loaf pan. Mix next 4
ingredients in large bowl until
well blended. Whisk in 3 C. Cool
Whip; spoon 1/2 C. mixture into
a small bowl. Blend in melted
chocolate. Spread half remaining
cream cheese mixture over crust; top
with layers of chocolate mixture
and remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert
onto plate; remove foil then re-invert
dessert onto platter so crumb layer is
on bottom. Coarsely break remaining
cookies then top dessert with
remaining Cool Whip & broken cookies.
Serves 12.

(recipe: Kraft foods)
Bean & Corn Quesadillas
1 (16 oz) can refried beans
1 C. frozen whole kernel
corn, thawed
2 T. thinly sliced green onions
1/3 C. chunky salsa
8 8 inch flour tortillas 
1 1/2 C. shredded Colby Jack
Stir together beans, corn,
onions & salsa in medium bowl
until combined. Spread 1/4th
of bean  mixture (generous
1/2 Cup) on each of 4 tortillas.
Sprinkle each with 1/4th cheese &
top with remaining 4 tortillas.
Spray outside of quesadillas
with cooking spray. Cook in
large nonstick skillet or
griddle over medium-high heat
3 minutes per side or until
golden and cheese melts. Cut
each into 6 wedges.

(recipe: readyseteat)
Jalapeno Chicken Casserole
1 (10 oz) pkg. frozen chopped
spinach, thawed
2 T. butter
1 large onion, chopped
2 scallions, chopped
2 jalapeno peppers, seeded &
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1 (8 oz) tub sour cream
1 tsp. ground cumin
1 (12 oz) pkg. nacho cheese-
flavored tortilla chips
6 C. chopped, cooked chicken*
1 (8 oz) pkg. shredded Mexican
Four cheese blend cheese
Preheat oven 350 degrees F.
Drain spinach well, pressing
between paper towels. Melt
butter in large skillet over
medium heat. Add chopped onion,
scallions & jalapeno peppers;
saute until tender. Remove
skillet from heat, stir in 
spinach, soup, sour cream &
ground cumin. Layer half each 
of tortilla chips, chicken,
spinach mixture & cheese in
a lightly greased 9 x 13 
baking dish. Repeat layers,
ending with spinach mixture.
Bake 45 minutes, sprinkle evenly
with remaining cheese; bake
an additional 5 minutes or
until cheese melts.

*2 store-bought rotisserie
chickens should yield enough
chicken for this recipe.

(recipe: Sandy-Marys Recipe
Italian Casserole 
(overnight recipe) 

1 (8 oz) pkg. sweet Italian sausage 
8 green onions, sliced (about 1 C.) 
2 zucchini, diced (about 3 C.) 
1 tsp. salt 
1/2 tsp. pepper 
1 (7oz) jar roasted red bell peppers, 
drained & chopped 
1 loaf Italian bread, cut into 1-inch 
cubes (about 8 C.) 
2 C. shredded sharp Cheddar cheese 
6 large eggs 
1 1/2 C. milk 

Remove & discard casings from sausage. 
Cook sausage in large skillet, stirring 
until sausage crumbles & is no longer 
pink; drain. Add onions, zucchini, salt & 
pepper. Saute 4 minutes; stir in roasted 
peppers; drain & cool. Spread 4 C. 
Italian bread crumbs in lightly greased 
9 x 13 pan. Top with half of sausage 
mixture and half cheese. Repeat. Whisk 
together eggs & milk. Pour egg mixture 
over cheese. Cover & chill 8 hours. 

Preheat oven 325 degrees F. 
Bake, covered, 1 hour or until  
bubbly and hot. Makes 10 servings. 

(recipe: RDJ 9/29/11) 
Blueberry Tortilla Pizza (broiler)

1/2 C. ricotta cheese or whipped cream
1 t. confectioners sugar
1 pint fresh blueberries
1/2 C. sliced strawberries
1 large (10 in.) flour tortilla
1 T. butter, melted
2 tsp. cinnamon sugar
1/4 C. toasted shredded coconut,
Preheat broiler. In small bowl, combine
ricotta & confectioners sugar; set aside.
In another small bowl, combine blueberries &
strawberries. Arrange tortilla on broiler pan;
brush with butter, sprinkle with cinnamon
sugar. Broil about 6 inches from heat source,
until lightly browned, about 3 minutes. Cool
slightly. Spread ricotta mixture on tortilla,
top with blueberry mixture and then
sprinkle with coconut. Makes 4 servings.

*To toast coconut:  Place in a skillet over
moderate heat until pale gold, stirring

(recipe: Moms2Moms menu)
Here we have SUMMER - a time to enjoy all the
plants/birds/clouds-rain-SUNSHINE that the 
Lord created. Remember to take a small part
of your day to ENJOY one of those things
and give THANKS for being able to enjoy them.
Life is so short - take time (to use an old
expression) to smell the flowers! (and see
the clouds/a rainbow/SOMETHING!)



Thoughts on a Tuesday

So far, it’s been an easy-going morning; found lots more yummy-sounding recipes for you. Got a good 20 rows more done on the mint green ‘strip’ baby afghan. So far, it’s an ‘open ended’ day (no exact plans yet), but that usually changes when youngest son gets HIS plans in order (meaning I’m the driver).


Peanut Butter Chocolate Freeze

45 Nilla wafers, finely crushed,
about 1 1/2 C.
1/2 C. peanuts, finely chopped
1/4 C. butter, melted
3/4 C. crunchy peanut butter,
1 (8 oz) pkg cream cheese,
1 (14 oz) can sweetened condensed
1 (8 oz) tub Cool Whip, thawed
1/4 C. chocolate syrup

Mix wafer crumbs, nuts, butter &
1/4 C. peanut butter. Reserve 1/4 C.;

press remaining onto bottom of
9 X 13 pan. Beat cream cheese &
remaining peanut butter in large

bowl with mixer until well blended.
Gradually beat in condensed milk.
Stir in Cool Whip; pour over crust.
Drizzle with chocolate syrup; swirl
gently with knife. Sprinkle with
reserved crumb mixture. Freeze
2 hours or until firm. Remove
dessert from freezer 15 minutes
before serving; let stand at
room temperature to soften
slightly. Serves 24

(can be stored in freezer up
to 24 hours before serving)

(recipe: Kraftfoods)

Caesar Potato Salad w/Bacon

1 lb. new red potatoes, quartered, 
cooked & cooled 
2 stalks celery, thinly sliced 
3 green onions, thinly sliced 
1/4 C. real bacon bits (Oscar 
1/4 C. Caesar salad dressing 
1/4 C. plain GREEK-style yogurt 

Combine all ingredients,  
refrigerate several hours 
or until chilled.  
Serves 8, 1/2 C. each 

(recipe: Kraftfoods) 
Crunchy Salsa Chicken Bake
1 (12 count) box yellow corn
taco shells, broken into
1 (20 oz) bag cubed, cooked
1 pkt. taco seasoning
1 (16 oz) jar thick & chunky
medium salsa
1 C. chicken broth
1/2 C. thick & smooth medium
taco sauce (Ortega)
1 C. light sour cream
1 (4 oz) can fire roasted
diced green chilies
1 C. pimento stuffed olives,
1/2 C. chopped cilantro
4 C. Mexican blend shredded
cheese, divided
Preheat oven 350 degrees F.
Spray 9 x 13 pan with nonstick
spray. Place broken taco shells
in bottom of pan; set aside. In
large bowl, stir chicken & taco 
seasoning until thoroughly 
coated. In medium bowl, combine
salsa, taco sauce & sour cream; 
pour over chicken & mix
thoroughly. Stir in chilies,
chicken broth, olives, cilantro & 
3 C. cheese. Pour chicken mixture
into baking pan over broken taco
shells. Sprinkle top with remaining
cheese. Bake 20-30 minutes or 
until bubbly.

(recipe: Sandra Lee-coupon insert)
Easy Layered Vegetable Bake
1 box chicken stuffing mix
5 eggs, divided
1 1/2 C. shredded Cheddar &
Monterey Jack cheeses, divided
1 onion, chopped
1 (10 oz) pkg. frozen chopped
spinach, thawed & drained
1/2 C. red pepper, cut into strips
2 tomatoes, sliced
Preheat oven 400 degrees F.
Prepared stuffing according to 
pkg. directions; add 1 egg - 
mix well. Press stuffing
onto bottom of greased 9 inch
square baking dish; sprinkle
top with 3/4 C. cheese.
Cook & stir onions in medium
nonstick skillet sprayed with
nonstick spray 5 minutes or
until tender. Remove from heat;
stir in spinach. Spoon half 
over cheese layer; top with
peppers. Cover with layers of
remaining cheese & spinach mixture.
Beat remaining eggs; pour over
ingredients in baking dish;
top with tomatoes.
Bake 35-40 minutes or until
center is set. Serves 6

(recipe: Kraft foods)
Sauteed Spinach & Tomatoes
2 tsp. cooking oil
1/2 C. finely chopped onion
1 (9 oz) baby spinach leaves
1 (14.5 oz) can Hunts Fire
Roasted diced tomatoes, drained
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
Heat oil in large skillet over
medium-high heat. Add onion, cook
4 minutes or until tender, stirring
occasionally. Add spinach, drained
tomatoes, salt & red pepper; cook
4 minutes more or until spinach is
wilted, stirring frequently.
Serves 4 (1/2 C. each)

(recipe: readyseteat)
Sausage, Tomato Noodle Toss
8 oz. dry wide egg noodles,
8 oz. hot Italian turkey
sausage links, casings 
1 (14.5 oz) can diced tomatoes
with basil, garlic & oregano,
1/4 C. prepared basil pesto
Cook noodles accordg. to pkg.
directions, omitting salt.
Cook sausage in large skillet
over medium heat until crumbled
& no longer pink, stirring
occasionally. Stir in undrained
tomatoes & pesto; cook until
hot, stirring occasionally. 
Drain noodles, return to pan. 
Add sausage mixture; toss to
Serves 4 (1 1/2 C. ea)

(recipe: readyseteat)
3-Chocolates Snack Cake

1 box chocolate snack cake
1 large box chocolate "Cook & Serve"
pudding mix
1 1/2 C. chocolate chips
Preheat oven 350 degrees F.
Prepare pudding accordg to pkg. 
directions. Stir dry cake mix
into hot pudding, then pour
into greased 9 x 13 baking
pan. Top with chocolate chips &
bake 40 minutes.

(note from poster: "I prepared
the pudding in the microwave-
directions on side of box")

(recipe: Sandy-Marys Recipe Exchange)
Hot Artichoke-Spinach Dip*
8 oz. cream cheese, room temp.
14 oz. artichoke hearts, drained &
coarsely chopped
1/4 C. frozen chopped spinach,
defrosted & well drained
1/4 C. mayonnaise (or sour cream)
1/4 C. Parmesan cheese
1/4 C. Romano or Parmesan cheese
1 clove garlic, finely minced
1/2 tsp. dried basil or 1 T. fresh
1/4 C. mozzarella cheese, grated
1/4 tsp. garlic salt
salt & pepper, to taste

Cream together cream cheese, mayo,
Parmesan, Romano, Mozzarella cheeses,
garlic, basil & garlic salt; mix well.
Add artichoke hearts & spinach; mix
until well blended. Store in a container
until ready to use. 
Preheat oven 350 degrees F.
Spray pie pan with nonstick spray,
pour in dip & top with cheese; bake
25 minutes or until top is browned.
Serve with toasted bread.

*recipe is a Copy-Cat from Olive Garden
(recipe: Sandy-Marys Recipe Exchange)
Citrus Marinated Chicken Thighs

2 1/2 - 3 lbs. chicken thighs,
bone-in & skin-on, trimmed of fat
kosher salt
ground black pepper
1/4 - 1/3 C. vegetable oil
1 lemon, zested & juiced
1 orange, zested & juiced
1 lime, zested & juiced
few dashes cayenne pepper
10 sprigs fresh thyme
Season chicken thighs generously
with salt & pepper. In a non-
reactive baking dish large enough
to hold all of the chicken, whisk
together vegetable oil, citrus zests
& juices, cayenne pepper & thyme. Add
chicken thighs, turn to coat. Let
marinate for at least 30 minutes or
up to a couple hours in fridge.
Preheat grill.
Remove chicken from marinade; let 
excess drip back into dish. Place
chicken on hot grill, without
overcrowding pieces. Grill until
fully cooked through, turning
occasionally, about 15 minutes total,
depending on how hot grill is. Serve
immediately. About 6 servings.

(recipe: Food Network)
Frozen Cappuccino Dessert

1 (13 oz) box whole graham crackers
2 (8 oz, ea) pkgs cream cheese,
3 1/2 C. cold milk
3 (3 1/2 oz) pkgs instant chocolate
pudding mix
1-2 T. instant coffee, to taste
1/4 tsp. ground cinnamon
8 oz. Cool Whip, thawed
chocolate sprinkles or grated
semisweet chocolate bars

Arrange graham crackers in bottom
of 9 x 13 pan, breaking crackers to
fit, if necessary. Beat cream cheese
in large bowl with elec. mixer on
low speed until smooth. Beat in 
1 C. milk; add remaining milk, pudding
mixes, instant coffee & cinnamon. Beat
until well blended, about 1-2 minutes.
Stir in 1/2 of Cool Whip. Spread half
mixture over grahams; repeat layers of
crackers & pudding mixture. Cover with
remaining Cool Whip, garnish with
sprinkles. Freeze 3 hours until firm.

(recipe: Sandy-Marys Recipe Exchange)
Today is a balmy 75 degrees, sunny &
a slight breeze - another PERFECT DAY!
Hope you're enjoying your summer -
relax, drink something cool, maybe
read a good book.