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.


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2 CommentsLeave a comment

  1. I am not following the olympics either, Pam, was beginning to feel a bit lonely, as if I’m the only one! How is Goodnight now?

    Love and hugs,


  2. Well I chime in as #3 in not following! I tried but All I saw was someone pacing waiting for results!

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