Thoughts on a Thursday

Today is one of those ‘Present’ days – a day you don’t really have anything specific planned and you GIVE yourself permission to do whatever you want (ergo-it’s a present to YOU!). I got to sleep in late (8:45 a.m.), had a leisurely morning looking over emails, Facebook posts from friends, knitting a bit on another chemo cap and photographing the latest three Vet’s baby afghans. With the 3 below, we’re up to 21!

As I was knitting, I started to thinking about what to knit, as a project, next and came up with “Oh, wait! I have those free skeins of yarn – what if I make a scarf for one of the ladies in my special needs group? (who’s a helper). Dragged out the yarn and started playing with it. Yes, it probably was very expensive and, yes, I’ve never knit with this particular kind before (in fact, I discovered, it’s been discontinued). It’s called “Divine” by Patens – it’s a very FLUFFY yarn – goes from sort of thin to really thick with giant FLUFF and then back to thin – NOT EASY to work with! Had to take a guess on what size needles to work with so that you could see the pattern – slowly discovered that’s NOT going to happen! Used my biggest needles (size 13) – still just looked like jumbled up fuzzy – or, as I began calling it: “A HOT MESS!” It’s like knitting with those goofy little dogs with the fuzzy tufts of hair sticking up from their heads. After much effort attempting to come up with something that looked better than a fuzzy glob, I remembered I could go on my favorite knitting site:  type in the particular yarn and be able to view all sorts of projects other people have made using that particular yarn. Found several neat scarf patterns; I ‘might’ attempt it one more time – we’ll see. (If not, I’ll ‘gift’ it to the ladies in the knit group – they LOVE free yarn!)   On the Christmas gift ideas list – I gave up on the idea of knitting 30 little white knitting basket ornaments for the knit group ladies – too fussy, too much time, just not a ‘good idea’ – might do what I did last year: have Panera bake their mini chocolate chip cookies and put them on platters on the tables – have at it! MUCH easier for me!!!

Our weather has been nice lately – in the mid 70’s and sunny; heard it’s supposed to rain soon – that’s OK, our grass & flowers could use the water.

Have you seen the GAS PRICES lately??? Holy Moley! Went to Knit Night Tuesday and the ladies were talking about it – I rarely watch TV or the news, usually just read the local paper. Earlier that day I saw the prices – same as before: $3.59. After knit night, on the way home I began to pay attention – $4.09!!! WOW!  Been watching it daily, as I’m now at a little under a quarter tank, so will have to buy some very soon – not happy about that! I understand it’s because of the hurricane weather down South – they aren’t pumping, hence the prices go up. I guess, in the long haul, higher gas prices are MUCH better than suffering through a hurricane and it’s aftermath, right?

Youngest son experienced his first day at his new job yesterday. I asked him how it went (he was NOT happy); apparently he spent six hours in front of a computer reading all about their company policies, the history of the company, etc. (He was hoping to be able to DO something physical . . . I’m SURE that time will come!) His next day is Friday, so we’ll see how it goes. Basically, his job is in General Merchandise – he goes to the Service Desk, picks up any items for his department and then puts them back on the shelves, plus helps customers – it’s a start! I told him not to complain about sitting – at least he got PAID for it, right?

I misspoke myself a blog or two ago – am now getting LOTS of summer-type recipes coming in – lots of GRILL or veggie recipes, plus salads.


Stroganoof-Style Peas& Mushrooms

3 T. margarine
1 (10 oz) pkg cremini mushrooms, thinly
1 small sweet onion, finely chopped
1 clove garlic, finely chopped

2 C. frozen green peas, partially thawed
1/8 tsp. ground black pepper
2 T. sour cream
1 T. finely chopped fresh parsley

Melt margarine in 1/2 inch nonstick
skillet over medium-high heat; cook
mushrooms & onion, stirring
occasionally, until mushrooms start
to release liquid & brown, about 8

minutes. Stir in garlic; cook 30 seconds.
Stir in peas & black pepper; cook, stirring
occasionally, until heated through,
about 2 minutes. Stir in sour cream,
sprinkle with parsley (if desired).
Serves 4

(recipe: Country Crock site)

Easiest-ever Spoonable Corn Bread

1/3 C. margarine, divided
1 small onion, chopped
1 small red bell pepper, chopped

1 (10 oz) box frozen whole kernel
corn, thawed
1 (8.5 oz) pkg. corn muffin mix
4 egg whites
2/3 C. milk

Preheat oven 400 degrees.
Spray 1 1/2 qt. shallow casserole
dish with nonstick spray; set aside.
Melt 2 T. margarine in 10 in. nonstick
skillet over medium-high heat; cook
onion & red pepper, stirring occasionally,
until crisp-tender, about 3 minutes. Stir
in corn; cook, stirring occasionally,
until golden, about 4 minutes. Remove
from heat, stir in remaining margarine
until melted, let cool. Combine muffin
mix, egg whites & milk in large mixing
bowl. Stir in cooled corn mixture. Turn
into prepared casserole dish. Bake 25
minutes or until golden. Serve warm.
Serves 8.

(recipe: Country Crock site)

Bacon Spinach Salad

5 c. torn spinach leaves
1 C. thin sliced red onion
4 slices bacon, cooked & crumbled
2 hard-boiled eggs, chopped
1/2 C. Catalina salad dressing

Combine all ingredients except
dressing in large bowl. Add dressing &
mix lightly. Serve immediately.
Makes 6 (1 1/4 C. each) servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Chicken Artichoke Salad

4 chicken breasts, cooked & cut
into bite sized pieces
1 pkg. chicken-flavored Rice-A-Roni

2 jars marinated artichokes, drained
& cut up
2 green onions, chopped
8 stuffed olives, sliced
1/2 green pepper, chopped
1/2 C. mayonnaise
1 tsp. curry powder

Cook rice accordg to pkg directions, but
omit butter. Mix remaining ingredients;
toss. If not moist enough, add liquid
from drained artichokes. Salt & pepper
to taste. Refrigerate at least 4 hours
before serving; keeps several days.

(recipe: coastlady-RDJ 08/24/12)

French Onion Pork Chop Skillet

6 boneless pork chops (1/2 in thick)
2 onions, thinly sliced
2 T. Worcestershire sauce
1 (6 oz) pkg. Stuffing Mix for chicken
1 1/2 C. hot water
1 C. shredded mozzarella cheese

Heat large nonstick skillet sprayed with
nonstick spray on medium-high heat.
Add chops & onions; cook 10 minutes
or until chops are done (160 degrees F.)
turning chops & stirring onions after 5
minutes. Remove chops from skillet;
set aside. Cook & stir onions 5 minutes

or until golden brown; stir in Worcester-
shire sauce. Return chops to skillet;
spoon onions over chops. Mix stuffing
& water; spoon around edge of skillet.
Top with cheese; cover. Cook 5 minutes
or until cheese is melted. Serves 6.

(recipe: Kraft foods)

Chocolate Peanut Butter Cookie Bars

– 1 (2 layer) pkg. chocolate cake mix
1 (3.9 oz) Jell-O chocolate instant pudding mix
1/2 C. butter, melted
1/2 C. milk
6 oz. semi-sweet chocolate, chopped &
1 C. dry roasted peanuts, divided
1 C. creamy peanut butter

Preheat oven 350 degrees F.
Line a 9 x 13 pan with foil; spray with
nonstick cooking spray. Beat first 4
ingredients with elec. mixer until well
blended. (dough will be thick)
Press half onto bottom of prepared
pan. Bake 10 minutes. Sprinkle half
each of chopped chocolate & nuts
over crust. Microwave peanut butter
in small microwaveable bowl on
High 1 minute; stirring after 30
seconds; spread over nuts.
Roll remaining dough into 9 x 13
rectangle between 2 sheets of
waxed paper. Peel back top layer of
waxed paper; flip dough onto top
of dessert. Remove remaining waxed
paper. Sprinkle with remaining
chocolate & nuts; press gently
into dough with spatula.
Bake 15 minutes; cool 1 hour.
Refrigerate 4 hours before
cutting into bars. Makes 32 bars,

(recipe: Kraft foods)

7-Layer Salad Make-Over

1 (9 oz) pkg. baby spinach leaves
1 red pepper, chopped
4 green onions, sliced

1 (10 oz) pkg. frozen peas, thawed
3/4 C. mayonnaise
3/4 C. shredded Cheddar cheese
4 slices bacon, cooked & crumbled

Layer first 4 ingredients in clear
glass bowl. Spread mayonnaise
evenly over salad to edge of bowl;
sprinkle top with cheese. Top with
bacon & refrigerate 1 hour. Toss
just before serving. Makes 12
servings – 1 Cup each.

*Salad can be stored in refrigerator
up to 6 hours before serving. Top
with bacon just before serving.

(recipe: Kraft foods)

Layered Caesar, Shrimp & Pasta Salad

1/4 C. creamy Caesar salad dressing
1/4 C. mayonnaise
1 clove garlic, minced
1 (6 oz) pkg. torn mixed salad greens,
2 C. medium pasta shells, cooked &
1 large tomato, coarsely chopped
3/4 c. seasoned croutons
2 hard boiled eggs, sliced
1/2 lb. frozen, cooked & cleaned
medium shrimp, thawed
1/4 C. shredded Parmesan cheese
cracked black pepper (optional)

Mix salad dressing, mayonnaise & garlic.
Layer half salad greens, pasta & tomatoes in
3 qt. bowl. Cover with layer so remaining
greens, croutons, eggs, shrimp & cheese.
Refrigerate dressing mixture & salad 1
hour. Add dressing mixture to salad just
before serving; mix lightly. (add pepper,
if desired) Makes 6
servings – 2 C. each.

(recipe: Kraft foods)

Chocolate Sorbet

2 1/2 C. water
1 1/4 C. sugar
1/2 C. unsweetened cocoa
3 oz. bittersweet chocolate, finely
2 tsp. vanilla

Bring water to boil in medium saucepan.
Stir in sugar & cocoa; reduce heat; simmer

5 minutes, stirring frequently. Remove from
heat; add chocolate & vanilla, stirring
until chocolate melts. Cover & chill completely.
Pour chocolate mixture into freezer can of an
ice-cream freezer; freeze according to mfgr’s
directions. Spoon sorbet into a freezer-safe
container; cover & freeze 1 hour or until firm.
Makes 6 servings.

(recipe: DDJ 8/21/12)

Sun-Dried Tomato & Garlic Dip

1 (8 oz.) tub cream cheese SPREAD

1/2 C. Miracle Whip salad dressing
1/2 C. oil-packed sun-dried tomatoes,
drained & chopped
2 T. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper

Mix ingredients until well blended.
Serve with crackers and/or cut up
fresh vegetables.

*Can be made ahead – refrigerate
up to 24 hours before serving. The
longer you leave this dip in the
refrigerator, the more intense
the flavor.

(recipe: Kraft foods)

Zucchini Cookies

1 C. butter, room temp
1 1/2 C. sugar
2 large eggs
1 tsp. vanilla
2 C. grated zucchini
2 3/4 C. flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
1 C. chopped walnuts
1 C. semisweet chocolate chips
1/2 C. raisins
1 c. sweetened flaked coconut

Preheat oven 350 degrees F.
In large bowl, cream together
butter & sugar until light & fluffy.
Beat in eggs & vanilla; stir in
zucchini. In a medium bowl, whisk
together flour, baking powder, cinnamon,
& salt; add to zucchini mixture. Stir in nuts,

chocolate chips, raisins & coconut.
Drop by tablespoonfuls onto buttered cookie

sheets. Bake until lightly browned,
about 15-20 minutes. Transfer to rack to
cool. Makes 5 dozen cookies.

(recipe: RDJ 08/16/12)

The weekend is swiftly approaching AND our last Summer holiday: Labor Day. Do you have any special plans for the day? Beach/picnic/cook-out/barbecue?  We have been invited to a UN-Birthday party for a friend who will be turning 70 in January. His wife said she’s been STRONGLY informed NO PARTY – so, (of course) when women are told NO, what do they do? Instantly think: OK!  She’s decided that we, the invited friends, are to casually meet at a local cider mill by their house, mill around drinking cider & eating their fresh-made donuts. She comes in with her husband and he’s surprised to see us there! (Sure hope he’s not really upset!); then we proceed to their house for a barbecue. I have NO idea how she’s going to get him away from the house long enough to prepare for a barbecue, but I’ll just have to wait & see!  Their grown children will be there from out-state, perhaps the sons-in-law will be doing the food cooking/prep work – we’ll see. I haven’t seen their kids for about three years. (My friend who’s Un-birthday we’ll be celebrating has been married now about that along. His first wife (who was one of my very closest friends) died of cancer about 8 years ago). I’ll be VERY happy to see the kids & their children – they’re sort of ‘family’ to me (and my husband). We first met when attending a church we all went to for over 16 years – their daughters babysat our oldest son (he was 2 then – he’s 29 now!) – we became good friends and now we’re becoming good friends with his new wife as well.  You can never have enough great friends!

Well, that’s my plans for the weekend, so far – hope you are remembering to SMILE, RELAX a bit, and ENJOY (at least a little part of) YOUR DAY!



Feelin’ like Fall – sigh . . .

Today is Monday and it’s looking and feeling like Fall. It’s a gray, gloomy WET morning, 71 degrees and a small rainstorm last night. Some of the children are starting school today – ours start the day after Labor Day (just like when I was a kid). It seems hard to believe it’s already the last week in August – where did the Summer go? Hope you’ve been able to enjoy your summer, maybe have a picnic or two – spend a little time outdoors enjoying the sun, maybe a trip to the beach or pool. Today I’m working on the next tw0-month newsletter for my special needs group; one of the guys I drive reminded me last week that I need to get that done: “You know it’s almost time for another newsletter, Pam – are you finishing it up?” (No) It amazes me just how much our ‘kids’ look forward to the newsletter; my amazement lies in the fact that, basically, it’s the SAME almost every issue – very little changes, but they like it, so I do it.

Not much going on this week – youngest son’s Orientation for his new job tomorrow 11 a.m., Knit/Crochet Night Tuesday evening, special needs group Wednesday – so far it’s shaping up to be an ‘average week’. Add in the ‘new’ work schedule for youngest and that ‘spices’ it up a little (I’m doing the driving – not a bad thing, his work is less than 5 minutes from our house – YAY!).


Fresh Salsa

2-3 C. chopped Roma tomatoes
1/2 C. chopped red onion

1/2 C. green pepper, chopped
1 Jalapeno pepper, chopped
1 green chili, chopped
1 Poblano pepper, chopped

(use 1 Jalapeno pepper per 2

1 tsp. minced garlic
1/2 tsp. sugar
1 tsp. ground black pepper
3/4 tsp. salt
1 T. white vinegar or lime or
lemon juice
2 pinches finely chopped cilantro

Combine all ingredients; chill,
covered, 1/2 hour before serving.

(recipe: Oakland Press 8/27/12)


Dirty Carrot Cake
(interesting name!)

3 C. flour
2 C. granulated sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 C. cooking oil
2 C. grated carrots (unpeeled)
4 eggs
1 small can crushed pineapple
1 tsp. vanilla
1/2 C. chopped nuts

Preheat oven 350 degrees F.
Combine salad oil, carrots, eggs,

pineapple & vanilla in large bowl.
Add sifted dry ingredients; mix
well. Add chopped nuts; mix.
Pour batter into a ungreased Bundt
or Angel Food Cake pan. Bake
1 hr 15 minutes.

(recipe: Rhonda G- Marys Recipe

Creamy Mexican Crab Dip

1 (8 oz) pkg. cream cheese
1 (8 oz) pkg. Neufchatel cheese

(in the same area where they sell cream
1 (6 oz.) can lump crab meat,
1/2 C. salsa

Place cheeses in microwave-safe bowl,
cover with waxed paper. Microwave on
Medium 2-3 minutes or until softened,
stirring with a wire whisk until smooth.
Drain crab meat through a sieve into a
bowl, reserving 1 T. liquid. Add reserved
liquid, crab meat & salsa to cheese; stir
well. Serve warm or at room temp
with baked tortilla chips, raw
veggies or bread sticks.

Makes 2 1/2 C.

(recipe: RDJ – 08/25/12)

Spaghetti Salad

22 oz. spaghetti
1 C. chopped celery
1 (4.5 oz) can small shrimp, drained
1 onion, chopped
1 C. frozen green peas

1 (16 oz) bottle Ranch salad dressing

Break pasta in half; cook in pot of boiling
salted water until al-dente. Drain & cool
under cold water. In large bowl, combine
pasta, celery, shrimp, onion & peas. Toss
with enough salad dressing to coat.
Refrigerate until chilled, then serve.
Makes 8 servings.

(recipe: Chilipepper-RDJ 08/24/12)

My Favorite Beets

5 medium fresh beets, peeled & sliced
1 medium onion, sliced & separated into

1/2 C. red wine vinegar or cider vinegar
3 T. vegetable oil
1/4 tsp. salt
dash ground black pepper

Place beets in large saucepan; cover

with water. Bring to boil, reduce heat, cover &
simmer 10-12 minutes or until tender.
Drain & place in a bowl; add onion. In
a small bowl, combine vinegar, oil, salt
& pepper; drizzle over beets & toss to
coat. Serve immediately or refrigerate
& serve chilled.

(recipe: ramblinjodie-from Taste of Home)

Chicken & Summer Squash Skillet

1 tT. butter
4 small boneless skinless chicken
breast halves (1 lb)

1 (10 oz tub) Philadelphia Italian
Cheese & Herb cooking creme,

2 zucchini, cut lengthwise in half,
then sliced
2 C. cooked orzo pasta
2 T. thinly sliced fresh basil

Melt butter in large skillet on medium
heat. Add onions; cook 4-5 minutes on
each side or until done (165 degrees F.)
Transfer to plate; cover to keep warm.
Place 1/4 C. cooking creme in small
microwaveable bowl; set aside. Add
vegetables to skillet; cook 5 minutes
or until crisp-tender, stirring frequently.
Stir in remaining cooking creme; cook &
stir 2 minutes. Add orzo, cook & stir 2
minutes or until heated through. Spoon
orzo mixture onto 4 plates, top with
chicken. Microwave reserved cooking
creme on High 15-20 seconds or until
heated through. Spoon over chicken;
top with basil. Serves 4.

(recipe: Kraft foods)

Strawberry Dream Squares

12 honey graham crackers, finely
crushed (about 2 C.)
1/3 C. butter or margarine, melted

1 (8 oz) pkg cream cheese, softened
1/4 C. sugar
1 C. frozen strawberries* – thawed,
mashed & drained
3 C. Cool Whip, thawed, divided

2 (3.4 oz, ea.) pkgs. Jell-O vanilla
Instant pudding mix
3 1/2 C. cold milk

Mix graham cracker crumbs & butter;
reserve 2 T. crumb mixture; press
remaining onto bottom of 9 x 13
baking pan. Refrigerate while preparing
Mix cream cheese & sugar in medium bowl
until blended. Add strawberries; mix well.
Gently stir in 2 C. Cool Whip; spread over
crust. Beat pudding mixes & cold milk with
whisk 2 minutes; pour over cream cheese
layer. Refrigerate 1 hour; top with remaining
Cool Whip & reserved crumb mixture;
refrigerate 4 hours. Serves 16
* can substitute 1 C. mashed fresh blueberries
or raspberries, or 1 C. drained canned crushed
pineapple for the strawberries.

** You can also top the dessert with a

layer of sliced bananas just before

cutting to serve.

(recipe: Kraft foods)

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)

Refrigerator Pickles

3 C. cucumbers,
peeled & sliced

1 onion, thinly sliced

3/4 C. sugar

2/3 C. white vinegar

1/2 tsp. celery seed

1/2 tsp. mustard seed

1/4 tsp. salt

Mix cucumbers & onion in a glass or

plastic bowl; set aside. Stir remaining

ingredients together in a micro-wave

safe container. Microwave on High

3 minutes, stirring after 2 minutes.

Pour over cucumber mixture; cover

& refrigerate 24 hours before serving

to blend flavors. Keep refrigerated.

Makes 1 quart.

(recipe: Sandy-Marys Recipe Exchange)


Sauteed Zucchini & Tomatoes

1 T. vegetable oil
4 small zucchini, sliced (about 4 C.)
1 (14.5 oz) can stewed tomatoes,
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini, cook 7
minutes or until tender, stirring
occasionally. Add undrained tomatoes,
salt & pepper. Break up tomatoes with
spoon; cook 2 minutes more or until
hot. Serves 4 (3/4 C. each)

(recipe: readyseteat)
Blueberry Tortilla Pizza

1/2 C. ricotta cheese or whipped cream
1 T. confectioners sugar
1 pint fresh blueberries
1/2 C. sliced strawberries
1 large (10-inch) flour tortilla
1 T. butter, melted
2 tsp. cinnamon sugar
1/4 C. toasted shredded coconut,

Preheat broiler. In a small bowl, combine
ricotta cheese & confectioners sugar; set aside.
In another small bowl, combine blueberries
& strawberries. Arrange tortilla on a broiler pan;
brush with butter and sprinkle with cinnamon
sugar. Broil about 6 inches from heat source,
until lightly browned, about 3 minutes. Cool
slightly. Spread ricotta mixture on the tortilla;
top with blueberry mixture and then sprinkle
with coconut.

*To toast coconut, place in a skillet over
moderate heat until pale gold, stirring constantly.

Yield: 4 portions

(recipe: Kitchen Update)


Coconut Chicken Breasts


2/3 C. Bisquick baking mix

2/3 C. flaked coconut

2 T. dijon mustard

1/2 tsp. paprika

1/2 C. sweetened condensed milk

4 boneless, skinless chicken


1/4 C. butter, melted

1/2 tsp. salt

Preheat oven 350 degrees F.

Mix Bisquick, coconut, salt &

paprika in small bowl; set

aside. Spray 9 x 13 pan

with nonstick spray.

Mix milk & mustard

in shallow pan. Dip chicken

into milk mixture, then coat

with coconut mixture. Place

in greased pan and drizzle

tops of chicken with melted

butter. Bake, uncovered,

35-40 minutes. Serves 4.

(recipe: Sandy-Marys Recipe



Spicy Chicken Lasagna Roll-Ups

1 (24 oz) jar spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 C. shredded cooked chicken
2 C. shredded Mozzarella cheese,
1/2 C. grated Parmesan cheese
2 eggs, beaten 12 rinsed, cooked lasagna noodles

Preheat oven 375 degrees F.
Mix first 3 ingredients; combine
1/2 C. with chicken, 1 C. mozzarella,
Parmesan & eggs. Spread 1/4 C. onto
each noodle; roll up. Pour 1/2 C.
remaining sauce into 9 x 13 baking dish;
top with lasagna rolls, seam-sides
down. Cover with remaining sauce &
mozzarella. Bake 25 minutes or until
heated through. Serves 6

(recipe: Kraft Foods)

Chocolate Mississippi Mud Pie


2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter or marg., softened


12 oz. Cool Whip
3/4 c. sugar
8 oz. cream cheese, softened
1 small pkg. instant chocolate pudding mix
1 small pkg. instant butterscotch pudding mix
3 C. milk

Thoroughly blend crust ingredients; press firmly
in bottom of pan. Blend together half Cool Whip,
sugar & cream cheese. Spread mixture on top of
crust. Whip together puddings & milk; spread on
top of cream cheese mixture. Top with remaining
Cool Whip & refrigerate.

(recipe: Rhonda G, Marys recipe Exchange)

Yes, I can tell Fall is coming – there’s fewer Summer recipes available lately. There’s still lots of fresh fruits & vegetables in the stores and fruit/veg stands – hope you can take advantage of them before they’re just a ‘summer memory’ – maybe enjoy a BLT? I’ve been thinking about those for a few days – time to stop at our fruit/veg stand and pick up some more of their amazing HUGE beefsteak tomatoes – they make such great sandwiches!  I’ve seen watermelons on sale this past week – there’s another summer-time treat. Soon it will be Labor Day – sort of the ‘end of the summer’ holiday. (Can you tell I’m just a bit ‘bummed’ about summer going away? Maybe if it were sunny out I wouldn’t feel so ‘down’ . . . ???) Anyway, I digress – not sure yet what today will bring (it’s almost noon and I still don’t have a ‘plan’ for my day – that’s unusual!) Maybe read another good book (from my stash of used book from last week). Just read a ‘new to me’ author that I’m definitely going to check out his other writings: The Codex” by Douglas Preston. Read that one in a day – not that it was a fast-read, but it kept my attention – quick paced/action filled, great plot.  Read another book last week:Blinded” by Stephen White. This was a murder/mystery with an unexpected twist right at the end (love when they do that!). A little ‘graphic’ in language, but a good fast-paced plot. Now that it’s getting to cooler temperatures, maybe I’ll kick up my reading adventures (since I DID pick up those 19 used books at the cancer center book sale last week!).

Hope you have a great day – remember to take a little time for YOURSELF! SMILE – RELAX-ENJOY A LITTLE ‘TREAT’ – TAKE A NAP – or just close your eyes for a few minutes and breathe deeply – it all helps.




Friday – with all it’s Up’s & Down’s!

Here we are at Friday finally! It’s been a bit of a busy week, but today is good – so far. Went out to lunch with two ladies from my Sunday School class who also went to High School with me – we visited Ruby Tuesday’s and had their salad bar – good stuff!

About a week ago I ordered a new cancer bracelet from Avon (managed to lose the one I’d worn for 7 months – sigh), and found a nice cancer survivor charm on-line – that came in the mail today. Super excited, I looked at my left wrist, thinking maybe I could put the charm on just before we went to lunch . . . no bracelet! Oh, man – did I loose ANOTHER one? I haven’t even had this one a FULL WEEK YET! Went out to lunch, came home a looked around a bit – low and behold, there it was on the floor right where I’d changed into my clothes! Thank you, Lord! My dear husband worked at putting the charm on AND sort of pinched the clasp a bit to make it hold better. (The daughter of one of the two ladies used to work for Avon – my friend said their bracelets are pretty infamous for having a loose clasp problem – she’s lost 3 bracelets that way). Happily wearing my bracelet with charm right now.

It’s been one of ‘those’ sort of days; I knew our local cancer center was holding a used book sale (50 cents a book, all kinds of books/soft & hardbacks), so I asked the ladies if they might want to go to it (it was about 3 minutes from the restaurant). (I should explain here – I was wearing a 2-piece top: sleeveless inside top with matching blouse over it.) We went to the book sale; I paid for my 3 books and then looked for my clip-on sunglasses – oh brother, don’t tell me I lost ANOTHER thing today!? Walked out to the parking lot thinking maybe I left them in the car (thinking I KNOW myself- don’t think I did that, but . . . maybe). Got in the car-nope. Went to put my seatbelt on and my left hand felt something hard – long story short, when I went to pay for my books I had the glasses in my hand, so I (without thinking) clipped them to my shirt – on the inside (you couldn’t see them, just the tiny little clip – they were hidden by the buttons!) Once more: Thank you, Lord! BOY, am I getting forgetful!!! (Of course, I had to honk my horn and show my friend where they were – she was parked next to me – we both had a good laugh!). Yep – been ‘that’ kind of a day!

Let’s see – what else is new this week? Wednesday our youngest son got ‘the call’ that he’s officially hired at Meijers and starts Orientation Tuesday 11 a.m. next week – YAY! (He asked me – “So, Mom – does that mean you’re going to be shopping there more often with my company discount?” I asked him how much is the discount? He didn’t know – we’ll see.) It’s a great store – they have LOTS of things you might need AND LOTS YOU DON’T REALLY BUT END UP BUYING BECAUSE YOU SEE THEM THERE!  Strolling down the aisles – ‘Oh, look -duct tape! Not sure if I really NEED some right now but HEY- it’s on SALE!!!’  You get the idea – they have all kinds of items from Hardware; Art/Craft supplies; department store items; drug store items; clothing & shoes galore – all ages; a full grocery store; deli/salad bar/ice cream counter – there’s very little they DON’T stock!

More recipes for you – starting to see the ‘Fall’-type recipes (more heavy soups & stews) but I’ll try to feature mostly SUMMER recipes, for now. Enjoy!


Preacher Cake

C. sugar
2 C. flour
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla 1/2 C. chopped nuts
1 (20 oz) can crushed pineapple

1 (8 oz) pkg. cream cheese, softened
1 3/4 C. powdered sugar
1/4 C. butter or margarine
1/4 tsp. salt
1/2 C. chopped nuts
2 tsp. vanilla

Preheat oven 350 degrees F.
Combine dry ingredients for cake. Add
remaining ingredients and mix by
hand. Bake in 9 x 13 greased pan
30-40 minutes. Mix ingredients for
frosting & spread on cake in pan.
NOTE: You can add fruits to cake, if
desired: dried cranberries, raisins,
currants, tub of mixed dried fruits,
fresh blueberries or coconut.

(recipe: Susan –

White Bean & Tomato Salad

15 oz) can cannellini beans, drained &
1 (14.5 oz) can (Hunts) diced tomatoes
with basil, garlic & oregano, undrained
1 C. sliced celery
1/4 C. loosely packed chopped fresh
Italian (flat leaf) parsley
1 T. balsamic vinegar
1/8 tsp. ground black pepper

Sir together all ingredients in medium
bowl. Serves 4 (about 3/4 C. each)

(recipe: readyseteat)

Avocado, Orange & Spinach salad

10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
2 T. honey
1 T. seasoned rice vinegar
1 (9 oz) pkg. baby spinach leaves
1 orange, peeled & chopped
1 medium ripe avocado, pitted,
peeled & chopped

Combine drained tomatoes, honey
& vinegar in small bowl; mix well.
Toss spinach with tomato mixture,
orange & avocado in large bowl.
Serve immediately. Serves 4

(recipe: readyseteat)

Apple Slaw w/ Honey Mustard Vinaigrette

3 T. honey
2 T. cider vinegar
1 tsp. spicy brown mustard
1/2 tsp. salt
2 T. vegetable oil
4 C. tri-color coleslaw mix
1 C. chopped Gala or other red-
skinned apple
2 T. sliced green onions

Stir together honey, vinegar, mustard,
& salt in large bowl until combined.
Whisk in oil until blended. Add all
remaining ingredients; toss gently
to mix. Serves 6

(recipe: readyseteat)

Vanilla Pudding Fruit Salad

2 (11 oz) cans mandarin oranges with juice
1 (20 oz) can pineapple chunks with juice
1 (3.4 oz) box instant vanilla pudding
1 lb. fresh strawberries, sliced
2 bunches seedless grapes, halved

In large bowl, combine oranges with juice,
pineapple with juice, & vanilla pudding
until well mixed. Stir in strawberries &
grape halves. Chill 1 hour before serving.

(recipe: Sandy-Marys Recipe Exchange)

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)


Picnic-Perfect Tuna Mac Salad

1 lb. elbow macaroni

3 ribs celery, finely chopped

1/2 c. finely diced red onion

1/2 C. finely chopped fresh parsley

1 carrot, grated

1 (12 oz) can tuna in water, drained

1/2 C. plus 2 T. mayonnaise

1/4 C. plain yogurt

1 T. plus 1 tsp. cider vinegar

salt & pepper, to taste

Bring large pot of salted water to

boil; add macaroni, cook accordg

to pkg. directions until al dente.

Drain, rinse with cold water & drain

again. While pasta is cooking, combine

celery, onion, parsley, carrot & tuna

in large bowl. Add cooled macaroni;

toss to combine. In small bowl, whisk

mayonnaise, yogurt & vinegar. Season

with salt & pepper, whisk. Pour mixture

over pasta & toss until well coated.

Cover & refrigerate until ready to serve.

Serves 8.

(recipe: Tamara-1_Comfort_Food 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


(recipe: Sandy-Marys Recipe



Yam & Potato Salad

4 white potatoes, peeled & halved

4 sweet potatoes (yams) peeled &


1 bunch green onions, sliced

1/3 C. mayonnaise

1/2 C. sour cream

3 T. lemon juice

2 T. chopped parsley

salt & pepper, to taste

Boil potatoes & yams until fork

tender; drain & rinse in cold

water, then dice. Put both in

a large bowl. Add remaining

ingredients; mix well. Add

more mayonnaise & sour

cream, if desired. Chill 1-2

hours before serving.

(recipe: Rhonda G-Marys

Recipe Exchange)


“Wallie” Salad

2 C. romaine lettuce,

1 C. green cabbage, shredded

2 chicken breasts, cooked & diced

1/2 C. dried cherries

1 apple, diced

1/2 C. walnuts, chopped

1 C. white cheddar cheese, shredded

1/4 C. balsamic vinaigrette

Toss together all ingredients in a large

bowl. Refrigerate. Serves 4.

(recipe: My magazine)


Hershey’s One-Bowl Syrup Cake

1/2 C. (1 stick) butter or marg, softened
1 C. sugar
4 eggs
1/4 tsp. baking soda
1 1/2 C. (1 16 oz can) Hershey’s syrup

Preheat oven 350 degrees F.
Grease a 9 X 13 baking pan. Beat butter,
sugar & eggs until thoroughly blended
in large bowl. Add flour & baking
soda, blending well. Add syrup,
mix thoroughly. Spread batter in
prepared pan. Bake 35-40 minutes
or until a wooden toothpick inserted
into center, comes out clean. Cool
completely in pan. Frost or garnish
as desired. Makes 8-10 servings.

(recipe: Hershey website)

Hope you’re having a GREAT day! How’s your weather? It’s been almost ‘normal August’ weather here, but the nights are getting cooler. Right now, at 5:15 p.m. it’s 87 degrees, sunny and warm. It’s been cooling off to the 60’s at night – Fall is right around the corner; 10 more days until school starts (Sept 4th) here.



Thirty-six and counting and other GOOD NEWS!

Today is our 36th wedding anniversary (photo from last year, same time). Tonight we plan on going to Outback Steak House to celebrate (never been there).  It’s been an adventure – we’re still learning about each other as we age (gracefully) together – three sons and one grandson later, it’s still good.

Today was my visit with the radiologist – MY MAMMOGRAM  WAS ALL CLEAR!!! Now I can say, it’s been one year since the initial cancer diagnosis and I’m CANCER-FREE! (of course, still have to go through 5 years of check-ups & mammograms, but HEY- I CAN DO THAT!) I celebrated by taking a nice, slow stroll through the ‘healing’ garden next to the cancer center and took lots of photos on my cell phone of all the lovely flowers blooming there. Rang the wind chime, picked a very small daisy and pinned it in my hair; thanking the LORD for all He’s done to bring me to this place and time in my life. Last year I asked Him to allow me more time to see my sons and grandson grow more – He’s done that. I know lots of people (especially ones who’ve survived a big thing) that you need to treasure every day – sometimes that isn’t easy, for various reasons, but EVERY day is a gift (even the bad ones – they teach us patience and endurance). Treasure even the BAD days – they’re there to teach you to appreciate the GOOD days – it makes them all the sweeter! (believe me – I’ve had lots of bad days in my life, but I’m still here to PRAISE THE LORD through it all.  Sixty four years old, one year cancer-free and married to my husband 36 years now – three healthy sons and a 6 yr old grandson to give thanks for –



Took the 6 chemo caps in to the cancer center and was thinking of ‘what next’ to knit? Saw a really cute idea for little knit  baskets – they’re Christmas ornaments – and am thinking of making them for my knit group ladies (I’d need to make about 30).

I attempted my first one last night and think I’m going to modify them a bit – not exactly sure that’s what I want make, but we’ll see. (I did the knitting needles about 4 yrs ago for the knit pins I made the ladies). Was thinking maybe I could carve the end of a toothpick to make a tiny crochet hook for those ladies who only crochet – but then I’m getting ahead of myself here. Still need to think about this project a bit more and decide if I really WANT to make 30+ of these . . . we’ll see.

Recipes? Still have lots for ya!


Cheesy Crustless Quiche

1/2 stick butter (1/4

1/4 C. flour

3/4 C. milk

1 C. cottage cheese

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. Dijon mustard

5 eggs

4 oz. cream cheese, softened

6 oz. shredded Swiss cheese

3 T.  grated Parmesan cheese

1/4 C. chopped green onions

3 slices cooked bacon, crumbled

6 cherry tomatoes, cut in half

Melt butter in medium skillet on
medium heat. Stir in flour; cook,

stirring until bubbly. Gradually

add milk; cook over medium heat,
stirring occasionally, until sauce

thickens. Remove from heat; set

aside to cool, about 15-20  minutes.

Preheat oven 350 degrees F.

Combine cottage cheese, baking

powder, salt & mustard; set aside.

Beat eggs in large mixing bowl. Slowly

add cream cheese, cottage cheese

mixture & milk/flour sauce. Fold in

Swiss & Parmesan cheeses. Pour into

a butter 10″ pie plate. Sprinkle top

with chopped green onions & crumbled

bacon. Arrange tomato slices, cut side

up, around top. Bake 40 minutes, until

puffy & lightly browned. A knife inserted

into center of quiche should come out

clean. Let rest 15 minutes, then serve.

Makes 8 servings.

(recipe: Rhonda G-Marys Recipe



Island Pineapple Chicken Breasts


4 green onions

3 T. butter
4 skinless chicken breast halves

flour seasoned w/ salt & pepper

1 (14 oz) can sliced pineapple

1 avocado

brown rice, cooked separately

Preheat oven 350 degrees F.

Chop onions using only 1 inch of

green tops. Saute in 1 T. butter

until glazed; transfer to crockpot.

Coat chicken breasts in seasoned

flour; saute until brown on both

sides; transfer to crockpot. Drain

pineapple; pour juice over

chicken. Cover & cook on Low

3-4 hours or High 1 1/2 – 2 hours

or until breasts are tender. Saute

pineapple slices in butter until

golden; place on heated

platter. Top each with a chicken

breasts. Slice avocado into 8

lengthwise strips & place 2

slices on each chicken breast.

Serve pan drippings over cooked

rice. Serves 4.



 Chocolate Mississippi Mud Pie


2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter or marg., softened


12 oz. Cool Whip
3/4 c. sugar
8 oz. cream cheese, softened
1 small pkg. instant chocolate pudding mix
1 small pkg. instant butterscotch pudding mix
3 C. milk

Thoroughly blend crust ingredients; press firmly
in bottom of pan. Blend together half Cool Whip,
sugar & cream cheese. Spread mixture on top of
crust. Whip together puddings & milk; spread on
top of cream cheese mixture. Top with remaining
Cool Whip & refrigerate.

(recipe: Rhonda G, Marys recipe Exchange)

Bacon-Swiss Spinach Salad

4 strips thick-sliced bacon, cooked crisp,
drained, crumbled; reserve drippings
1 egg, hard-boiled, peeled & sliced
3 green onions, sliced into 1 inch pcs,
using both white & green parts
1/4 red onion, sliced thin & separated
12 grape tomatoes, halved
1 small cucumber, sliced thin
3 oz. Swiss cheese, cubed
2 large handfuls baby spinach, about
half bag
2 large handfuls romaine hearts salad
mix, about half bag
2 T. bacon drippings
1/4 C. apple cider vinegar
1/3 C. water
3-4 T. olive oil
salt & pepper, to taste

Combine lettuce, spinach, all
vegetables & Swiss cheese in a
large bowl. In medium bowl, whisk
together bacon drippings, vinegar,
water, oil, salt & pepper to taste.
Drizzle dressing over greens
mixture. Scatter crumbled bacon &
sliced egg over top. Serve immediately.
Makes 2 servings as an entree or
4 as a side salad.

(recipe: kaitsmimi-RDJ 07/06/12)

Grilled Zucchini with Teriyaki Sauce

2 medium zucchini, cut in half lengthwise
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 C. La Choy Teriyaki Stir Fry sauce-marinade

Spray cold grate of grill with nonstick spray.
Prepare grill for medium heat. Spray cut sides
of zucchini with nonstick spray, sprinkle with
salt & pepper. Grill cut sides down 10 minutes
or until tender. Turn zucchini over; brush with
teriyaki sauce; grill 2 minutes more.
Serves 4 (1/2 zucchini each)

(recipe: readyseteat)

Glazed Sugar Snap Peas

2 T. margarine
1/4 C. finely diced onion
1 tsp. finely minced garlic
1 (16 oz) pkg. frozen sugar snap
3 T. water
2 T. packed brown sugar
1 T. spicy brown mustard
1/8 tsp. salt

Melt margarine in large skillet over

medium-high heat. Add onion & garlic;
cook 2-3 minutes or until tender,
stirring occasionally. Add all remaining
ingredients to skillet; reduce heat to
medium & cook 5 minutes or until
mixture is hot & peas are tender.
Serves 4 (3/4 C. each)

(recipe: ready seteat)

Caprese Chicken & Bacon

8 strips bacon
4 boneless skinless chicken breast halves
(6 oz ea)
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese

Preheat oven 400 degrees F.
Place bacon in ungreased 15 x 10 baking
pan, bake 8-10 minutes or until
partially cooked but not crisp. Remove
to paper towel to drain. Place chicken
in ungreased 9 x 13 pan; brush with
oil & sprinkle with salt & pepper. Top
with tomatoes & basil. Wrap each
in two strips bacon, arranging bacon
in a crisscross pattern. Bake, uncovered,
20-25 minutes or until meat thermometer
registers 170 degrees F. Top with cheese,
bake 1 minute longer or until cheese is
melted. Makes 4 servings.

(recipe: Peg – Marys Recipe Exchange)

Super Potatoes

2 (16 oz) containers sour cream
2 C. shredded Cheddar cheese
2 (3 oz) bags real bacon bits
2 pkts. Ranch Dip mix
1 large (28-30 oz) bag frozen hash
brown potatoes, the shredded kind

Preheat oven 400 degrees F.
Combine first 4 ingredients, mix
in hash browns. Spread into a greased
9 X 13 pan. Bake 45-60 minutes.

(recipe: Sandy-Marys Recipe Exchange)

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.


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.


There’s my entries for this day – ENJOY

your day! Find something YOU LIKE and

DO IT! Whether it be sipping some nice

hot tea, reading a book, listening to your

favorite music/cd/tape/speaker, or

indulging in a little chocolate (I had a

little bit of ice cream earlier), taking a

walk, singing at the top of your lungs –


Happy DAY! Big hugs;


ps: The cancer center was holding a used book sale – if you’ve known me long, you know I LOVE to read – bought $8.00 worth – at 50 cents a book – came home with 16 books – I’m a happy camper!

pps: Weather today is PERFECT! Sun shining, lots of big, white fluffy clouds, nice breeze – about 76 degrees – PERFECT WEATHER!!!

Finally Done & Shades of the Past

Today, after returning to the last Detroit Veteran’s Baby Shower afghan and working on it, on & off for the better part of this day – it is DONE! At the last minute I decided to change out my previous idea of the border, opting to use the four colors in a double and single crocheted border – took WAY longer than I thought it would (but it’s now DONE!!! YAY!). The flower in the center is a pattern I found on Pinterest (that site I’ve been telling you to go check out!); it’s crocheted directly onto the square (took me a bit to figure out just how to hold the square while crocheting it, but I finally got it. Here’s the finished product:

Since the photo of the entire afghan doesn’t really show the colors well, I’ll explain: they are light yellow, bright yellow, mint green and white (the white sort of looks pink in the photo). The colors came through fine in the close-up of the flower. Since ‘some’ of you ask to see more chemo caps – here are the most recent six to be delivered Monday: (that brings the total up to 81 delivered to the cancer center)

As to the other part of my blog title for today, that would bring us around to the BIG event of our local area this time of year:  the Detroit-Area Dream Cruise.  The Dream Cruise has been around for many years and takes place every summer. (Technically, it’s only over a 3-day weekend, but you’d be hard-pressed to find many who really adhere to that). Let me explain: for those who live in the area it’s a three-day event all over the place – people owning antique cars & trucks drive up and down all the area roads (mainly the Woodward Avenue strip) and show off their cars. They park them along side the roads, restaurants, etc. (in designated areas) with the hoods up and sometimes signs telling you all about that particular make & model of vehicle. It’s a HUGE event and, since we live on a main road, you can hear them going by all day & night. We don’t even need to go downtown to see the cars & trucks – they all pass by our house! Saw a sweet Shelby today and a red & black Chevelle. That particular car is of interest to me, as I used to drag race, around 1972 (on tracks) a 1970 Black with white racing stripe Chevelle 450/454 Super Sport. Loved that car – it was really fast and had lots of muscle. Of course, being a grandma and ‘a wee bit older’, that’s not what I’m ‘into’ these days, but I still like seeing the Chevelles – the body style SAID muscle car! If you’re a old car or truck affcianado, Detroit, Michigan (and surrounding suburbs) is the place to be towards the end of August every year. (for more information, Google: Detroit Michigan “Dream Cruise”).

Recipes? Yep, still have lots, but I’m beginning to see some cooler-weather recipes coming in. It’s been a bit chilly here in the mornings – it was something like 55 degrees F when I got up at 7:10 a.m.  (now it’s heated up to 73). It won’t be long before Fall will officially be upon us – and I dread that – I’m a SPRING & early Summer person!  (anyway- I digress . . . back to the recipes!)


Upside-Down Hot Fudge Sundae Pie

2/3 C. butter or margarine
1/3 C. dry cocoa
2 eggs
1/4 C. milk
1 tsp. vanilla
1 C. packed light brown sugar
1/2 C. granulated sugar
1 T. flour
1/8 tsp. salt
1 unbaked 9-inch pie crust
2 bananas, peeled & thinly sliced
ice cream – any flavor
whipped topping

Preheat oven 350 degrees F.
Melt butter in medium saucepan over
low heat. Add cocoa; stir until smooth. Remove
from heat; stir together eggs, milk & vanilla.
Add egg mixture to cocoa mixture, stir with whisk

until smooth & slightly thickened. Add brown sugar,
granulated sugar, flour & salt to cocoa mixture. Stir
with whisk until smooth. Pour mixture into unbaked
pie crust. Bake 30-35 minutes until edges are set

(center will be soft). Cool about 2 hours. Just before
serving, garnish each serving with banana slices, ice
cream & whipped topping. Makes 8 servings.

(recipe: Hershey website-Marys Recipe Exchange)

Honey-Mustard Pork Chops

1/4 C. money
2 T. prepared yellow mustard
1 T. butter
1 1/2 lb. center-cut boneless pork chops,
1/2 inch thick
garlic powder, to taste

Mix honey & mustard together in bowl until
completely mixed. Heat butter in skillet over
medium-high heat; lay chops in hot butter. Sprinkle
with half garlic powder, cook until browned, about
3 minutes. Turn chops, sprinkle with remaining
garlic powder & fry for 3 more minutes. Brush
honey-mustard sauce over chops, turn & cook
5 minutes more. Turn once more & brush with sauce.
Cook until chops are no longer pink inside &
thermometer inserted into thickest part of chops
reads 165 degrees F, about 5 more minutes.


Baked Green Tomatoes

6 medium green tomatoes

2 t. shortening, melted
1/4 C. seasoned bread crumbs
dash salt & pepper

Preheat oven 375 degrees F.
Wash & remove stems & end of
tomatoes. Place in greased 9 x 9
baking dish. Brush with melted
shortening, salt & pepper. Add
enough hot water to cover bottom
of baking dish. Sprinkle tops with
bread crumbs. Bake 20-30 minutes,
until tender.

(recipe: RDJ 07/06/12)

Taco Pasta

1 lb. ground beef or turkey
8-12 oz. medium pasta shells or other small
dry pasta shapes
1 small onion, chopped (about 1 C.)
1 clove garlic, minced
1 (14 oz) can diced tomatoes with mild
green chilies, drained
1 (4 T.) packet taco seasoning mix
3 oz cream cheese, softened
1/2 C. sour cream
1/4 C. chopped cilantro
salt & pepper

Bring large pot of water to boil; cook
pasta accordg to pkg. directions. Drain,
reserving 1/2 C. pasta water; set
aside. In large skillet cook ground
meat over medium-high heat until no
longer pink. Just before meat is
cooked through, add onion, mix in
garlic & cook until fragrant, about
30 seconds. Add in diced tomatoes &
taco seasoning; let simmer over
medium heat 3-5 minutes. Stir in
cooked pasta, cream cheese, sour
cream & reserved pasta water.
Continue stirring until cream cheese
is melted & sauce is well blended.
Season with salt & pepper; simmer
over medium-low heat 3-5 minutes
to reduce sauce a bit.

(recipe: Sandy-Marys Recipe Exchange)

Pan-Roasted Corn

1 T. vegetable oil
1 (16 oz) pkg frozen whole kernel corn
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large nonstick skillet over
medium-high heat. Add corn; cook
10-12 minutes or until corn starts
to brown, stirring occasionally.
Stir in chili powder, salt & pepper.
Serves 4

(recipe: readyseteat)

Peach Crisp for Two

1 (15 oz) can sliced peaches in juice,
drained, chopped
1/8 tsp. ground cinnamon
1/4 C. granola without fruit
1 T. firmly packed light brown sugar
1 T. margarine, melted
Cool Whip

Spray insides of 2 medium micro-
waveable coffee mugs with nonstick
spray; set aside. Combine peaches &
cinnamon in small bowl, divide
evenly between mugs. In same bowl,
stir together granola, brown sugar &
margarine; spoon evenly over peaches
in mugs. Microwave mugs on High 4-5
minutes or until hot & bubbly. Top
each with Cool Whip before serving.
Serves 2

(recipe: readyseteat)

Carrots with Peanut Sauce

2 C. fresh baby carrots
1 C. water
1/3 C. teriyaki stir fry sauce-
marinade (La Choy)
1 T. crunchy peanut butter
1/8 tsp. salt

Place carrots & water in medium
saucepan. Cover; bring to boil
over medium heat. Cook 10 minutes
or until tender; drain. Add stir fry
sauce, peanut butter & salt to
carrots; stir until coated.
Serves 4 (1/2 C. each)

(recipe: readyseteat)

Chicken Mushroom Packets
(grill or oven)

3 whole (or split) chicken breasts
salt & pepper, to taste
3 potatoes, cut into 1/2 in. slices
4 carrots, cut 1/2 in slices
1/2 lb. mushrooms, thinly sliced
6 T. butter
6 T. cream of chicken soup

Place each breast on large piece of

heavy duty alum. foil. Sprinkle with
salt & pepper. Divide potatoes, carrots
& mushrooms equally among foil
packets. Salt & pepper vegetables in
each packet; dot each bundle with
1 T. butter, put 2 T. cream of chic. soup
on each bundle; seal foil tightly. Grill
on medium low fire 1 hour. Unwrap
bundles, place on serving plates.
Serves 4-6

May be cooked in 350 degree F. oven
1 hour.

(recipe: Peg – Marys Recipe Exchange)

Gooey Chicken Burritos

3 large chicken breasts
1 (12 oz) jar salsa (red or green)
1 can cream of chicken soup
1 can Ro*tel tomatoes
1 C. grated cheese (your choice)
1 onion, chopped
sliced black olives (optional)
2 t. tapioca
flour tortillas
shredded Cheddar cheese
sour cream

Cut chicken into strips. Combine salsa,
chic. soup, Ro*tel tomatoes, 1 C.
grated cheese, onion, black olives &
tapioca in crockpot. Cook on High
3-4 hours. Spoon onto warmed
tortillas, top with shredded Cheddar
cheese – microwave to melt cheese,
if desired. Serve with salsa & sour
cream, for toppings, if desired.

(recipe: Rhonda G – Marys Recipe

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)

Peaches ‘n Cream Pie

1 pie shell, unbaked
5-6 ripe peaches, peeled & halved**
1 C. light cream***
1 tsp. almond extract
2 eggs, lightly beaten
1/3 C. sugar, divided
2 T. butter

Preheat oven 350 degrees F.
* poster used a frozen pie shell, let it
come to room temp.
** poster used large can peach halves
in light syrup
*** poster used 1/2 C. regular milk &
1/2 C. canned milk
Arrange peaches, pitted side up,
in UNbaked shell. Combine cream,
extract, eggs & 1/4 C. sugar in
bowl; beat until well blended. Pour
mixture around peaches in shell.
Dot each peach with butter &
sprinkle with remaining sugar.
Bake 1 hour (check to make sure
not burned). Remove and cool
on rack.


In going over the recipes, you might notice that a few are familiar, perhaps on an earlier blog entry. I ‘thought’ I’d transferred all of my blog recipes to one file, but later discovered I still had two. I carefully went over each recipe, trying to make sure there was only ONE of each – but I still can’t be sure of that, so you ‘might’ see one you’ve seen posted here before – sorry . . . apologies (I’m not perfect! SURPRISE! hehehe . . . . couldn’t resist!)

Husband is out mowing the front lawn now after a little ‘assist’ from me – it seems the back tire on the riding mower was flat, so it took a bit of doing but it’s good now. (I know nothing about electric riding lawn mowers – I’m just good for helping wedge a cinderblock under the mid-portion so he can take the tire off & look it over. More air added, he’s now happily doing ‘his thing’ – riding into the sunset peacefully  (not sure what he’s thinking when he’s mowing – if it were me, I’d be rocking to some music with headphones!) Speaking of that, got out a few CD’s of old albums today to crochet to: CHICAGO! (one of my ALL-TIME favorite groups! – used to drive my husband NUTS with those when we were first married; I’d put on a stack of about 5 ‘albums’/vinyl records – FULL BLAST, and clean house! Wonder why he was never a CHICAGO fan? Also listened to Jim Croce and Dan Fogelberg; just because I knit & crochet and am a grandma doesn’t mean I still can’t ROCK when I want to! All hail the 60’s! (Years AND AGE!!!)

Anyway, before I get too crazy and you decide you really DON’T like reading my blog, I’ll close. Hope you have/had a great day – enjoy this summer weather (if that’s the season you’re in now) . . . OR, if you’re like my newly found friend in England (yes, Chrissie, that’s YOU), you’re anxiously awaiting Summer!

Whatever season – ENJOY WHAT YA GOT!

Big hugs;


Quiet Day – So far . . .

It has been a lovely, quiet morning – there’s a chill in the air (65 degrees F. at 10: 30 a.m.) but the sun is shining nicely and I can hear a cardinal in our yard – LOVE the sounds of summer. Our weather here has been so dry (before the rain of last week) that perhaps sometime NEXT week my husband might mow the lawn. That would be the first time in probably 2 MONTHS!

Not much going on yet – organizing next Tuesday’s Knit/Crochet MOVIE NIGHT! The food theme is Salads and, so far, we have two Quinoa salads (love that stuff!) an ambrosia, deviled eggs and my red potato salad – think I’ll make a Peach Cobbler, too, since we don’t have any desserts. We haven’t decided on a movie but I’m bringing my ‘chick flicks’:  “A Walk in the Clouds” (Keanu Reeves – great plot, definately a chick movie, but worth watching – it’s an oldie 1995) and “Chocolate” (Johnnie Depp). One of the ladies is going to try to rent “The Secret Life of Bees” (Queen Latifa – LOVE HER!)  – she said it’s a great movie but “Bring lots of Kleenex”!  When we do Movie Night, several of us bring movies we like and let those attending vote on which one we’ll watch that night. Sometimes the movie watched is one we all discussed at Knit Night, but this past Tuesday’s Knit Night was too hectic (22 people) to be able to have a good discussion around the table (PLUS the table was too long for those at one end to hear what was being discussed at the other end!).  Food-wise, I signed up for Sunday School snacks this Sunday, so it looks like I might be going to the grocery store today – still haven’t decided what to make/bring! We have about 45-50 people in our class on any given Sunday – lots of couples; some really like to eat, others just eat a little so I try to bring a small variety to please the group.

Recipes! More for your viewing pleasure:


Avocado, Orange & Spinach Salad

with Zesty Tomatoes


1 (10 oz) can Ro*Tel diced

tomatoes & Green chilies,


2 T. honey

1 T. seasoned rice vinegar

1 (9 oz) pkg. baby spinach leaves

1 orange, peeled & chopped

1 medium ripe avocado, pitted

peeled & chopped

Combine drained tomatoes, honey,

vinegar in small bowl; mix well.

Toss spinach with tomato mixture,

orange & avocado in large bowl.

Serve immediately.

Serves 4

(recipe: readyseteat)


Easy Apple Butterscotch Muffins


3 C. self-rising flour*

1/4 C. sugar

2 eggs, beaten

1 1/2 C. milk

1/3 C. vegetable oil

6 oz. pkg. butterscotch chips

1 C. apples, peeled & diced

Preheat oven 425 degrees F.

In large bowl, combine flour &

sugar. In separate bowl,combine

remaining ingredients. Add, all

at once, remaining ingredients

to flour mixture, stirring only

until flour is moistened. Fill

greased muffin tin cups 2/3 rd

full. Bake 20-25 minutes or

until golden brown.

*To make 1 Cup Self-Rising Flour:


Measure 1 C. all-purpose flour in

a measuring cup – level cup. Remove

2 tsp. of flour from cup; pour flour

into a bowl. Add to bowl 1 1/2 tsp.

baking powder, 1/2 tsp. salt and

mix together.

(recipe: Peg-Marys Recipe Exchange)


Thai Slaw


5 C. shredded napa cabbage

1 red pepper, cut into thin


1 carrot, shredded

1/2 C. cashewsm coarsley chopped

1/2 C. thinly sliced red onions

3 T. chopped fresh cilantro

1/3 C. Miracle Whip dressing

1 T. fresh lime juice

Combine first 6 ingredients in

large bowl. Mix Miracle Whip &

lime juice; add to cabbage

mixture; toss to coat.

Serves 8.

NOTE: Can also add cooked, cleaned

shrimp, shredded cooked chicken or

pork, or tofu cubes to salad

This salad can be made ahead.

Combine cabbage, vegetables & cilantro.

Mix Miracle Whip & lime juice.

Refrigerate both separately up to 24

hours. Add Miracle Whip mixture &

nuts to cabbage mixture just before

serving; mix lightly.

(recipe: Kraft foods)


Teriyaki Beef & Peppers


1 T. cooking oil

1 lb. boneless beef top

sirloin steak, thinly sliced

1 (12 oz) pkg. frozen bell

pepper & onion strips

1 (13.75 oz) jar La Choy

Teriyaki Stir Fry sauce-


1 (8 oz) can sliced water

chestnuts, drained

2 1/2 C. hot cooked Asian

wheat noodles or linguine

Heat oil in wok or large

skillet over high heat. Add

beef, cook & stir 5 minutes or

until browned. Remove from

wok/skillet; set aside.

Add peppers, cook 5 minutes or

until crisp-tender. Add cooked

beef, stir-fry sauce & water

chestnuts. Heat 1-2 minutes or

until hot. Serve with noodles.

Serves 5

NOTE: Can be served with

toasted sesame seeds

sprinkled over top. Can also

replace the beef with cooked

shrimp or chicken. Also you

can add bean sprouts or

Chow Mein noodles.

(recipe: readyseteat)


Amish Breakfast Casserole


1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 C. frozen shredded hash brown

potatoes, thawed

2 C. (8 oz) shredded Cheddar


1 1/2 C. (12 oz) cottage cheese

1 1/4 C. shredded Swiss cheese


Preheat oven 350 degrees F.

In large skillet, cook bacon &

onion until bacon is crisp; drain.

In large bowl, combine remaining

ingredients, stir in bacon mixture.

Transfer to greased 9 x 13 baking

dish. Bake, uncovered, 35-40 minutes

or until a knife inserted in

center comes out clean. Let stand

10 minutes before cutting. Makes

12 servings.

(recipe: Taste of Home)


Chicken w/Balsamic Tomatoes


8 oz. dry multigrain penne

pasta, uncooked

2 T. cooking oil

4 boneless, skinless chicken


1/2 tsp. garlic salt

1/4 tsp. ground black pepper

1 C. sliced onion

1 (14.5 oz) can diced tomatoes

with basil, garlic & oregano,


1/2 C. balsamic vinegar

Cook pasta according to pkg.

directions, ommitting salt.

Heat oil in medium skillet

over medium-high heat. Sprinkle

chicken with garlic salt & pepper;

cook 5-7 minutes or until browned,

turning once. Remove from skillet,

set aside. Add onion to skillet, cook

1-2 minutes over medium heat until

crisp-tender. Add undrained tomatoes

& vinegar, bring to a simmer. Return

chicken to skillet, cook 10-12 minutes

more or until chicken is no longer pink

in center. Serve chicken & sauce with

pasta. If desired, slice each chicken

breast before place on pasta.

Serves 4

(recipe: readyseteat)


Spicy Chicken Lasagna Roll-Ups

1 (24 oz) jar spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 C. shredded cooked chicken
2 C. shredded Mozzarella cheese,
1/2 C. grated Parmesan cheese
2 eggs, beaten 12 rinsed, cooked lasagna noodles

Preheat oven 375 degrees F.
Mix first 3 ingredients; combine
1/2 C. with chicken, 1 C. mozzarella,
Parmesan & eggs. Spread 1/4 C. onto
each noodle; roll up. Pour 1/2 C.
remaining sauce into 9 x 13 baking dish;
top with lasagna rolls, seam-sides
down. Cover with remaining sauce &
mozzarella. Bake 25 minutes or until
heated through. Serves 6

(recipe: Kraft Foods)

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)

Confetti Bean Salad

1 C. sugar
3/4 C. cider vinegar
1/2 C. vegetable oil
3/4 tsp. salt
1/4 tsp. pepper
1 can green beans
1 can yellow wax beans
1 can kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can garbanzo beans
1 can great northern beans
1 large onion, chopped
1 large green bell pepper, chopped
1/2 large red bell pepper, chopped

Combine sugar, vinegar, oil, salt &
pepper in large bowl; mix well. Drain
all beans, rinse in cold water, drain

and add to bowl. Add onions & peppers;
mix well. Marinate in refrigerator
for 24 hours for best flavor.
Serves 18.

NOTE: You can use any canned bean
you prefer: cannelini, great northern,

pinto, red beans, small white cranberry
beans, etc.

(recipe Deanna –

Cheesy Zucchini Rice

2 C. chicken or vegetable broth
1 C. long-grain white rice
2 T. butter
1 medium zucchini, grated on
large holes of grater
1 C. shredded sharp Cheddar cheese
salt & pepper, to taste

Bring broth to boil in medium
saucepan. Stir in rice; cover & reduce
heat to low. Cook about 20 minutes
or until most of liquid has been
absorbed. Remove from heat, add
butter & zucchini, cover. Allow to
stand 5 minutes, then stir. Stir in
cheese, season with salt & pepper.

(recipe-Sandy-Marys Recipe Exchange)

Easy Turtle Brownies

1 (14 oz) bag caramels, unwrapped
2/3 C. evaporated milk, divided
1 (18.25 oz) German chocolate cake mix,
1 egg, lightly beaten
3/4 c. butter or margarine, melted
6 oz or 1 C. semi-sweet chocolate chips
3/4 C. chopped pecans, toasted

Preheat oven 350 degrees F.
Melt caramels & 1/2 C. milk together
until smooth; set aside. In mixing
bowl, combine cake mix, butter &
1/2 C. milk with elec. mixer until
blended well. In a greased 9 X 13 pan,
pour half of batter. Bake 6-7 minutes.
Remove from oven, drizzle caramel
over top & sprinkle with chocolate
chips & nuts. Pour remaining batter
over top; return to oven & bake
20-25 minutes.

(recipe: DDJ-07/06/12)

Today I’m going to try to finish sewing together the last baby afghan – got a good start on it last night but then one of our son’s friends came over and the living room turned into GAME CENTRAL, complete with all the ‘lovely’ sounds of killing monsters, machine gun sounds, yelling/groans, etc. – all ‘the usual’ when guys/boys/kids are playing video games together – definitely NOT condusive to nice, relaxing sewing – so I bailed and watched tv in the back room. No big deal – it will get done.

Hope you have a great day – remember to smile, laugh and RELAX – we only have ONE life to live – make it a GOOD ONE!



Published in: on August 17, 2012 at 9:55 am  Comments (1)  
Tags: , , ,

Whirlwind Days – Catching Up!

Let’s just say the past few days have really BLOWN by. Last night was our Knit/Crochet Night and it started off a bit goofy. To explain: I arrive about 30 minutes before start in order to arrange the tables for us. Panera has these nice groupings of 3 tables together, 6 chairs each; then after that there are about 10 tables, 2 chairs each. In order to accomodate our group I need to re-arrange them into a sort of stylized Capital T. It varies per meeting as to just how many of those tables are already occupied by other patrons; for the most part, it’s not a big deal BUT last night the first three ‘set of 3 tables’ were full of people, leaving me with about 4 tables & 8 chairs. That ‘sounds’ good BUT as quickly as I got them arranged, they were filled with our people – thus began “The Wait”. (I actually feel a bit sorry for any patron who is occupying a table(s) that we’re waiting for, as they sort of get stared at – BIG TIME! Finally, or should I say JUST IN TIME, they picked up their dishes & trash and moved towards the front. As quick as a flash, two of my ladies jumped up and started moving tables – it was quite comical (to me, anyway) – not exactly sure how the people who had just left those tables felt – they hadn’t even got out the door! As I stood laughing in amazement at my ladies, they replied: “Hey, this ain’t our first Table Rodeo – we know ‘The Drill’! Too funny! It was a very hectic/crazy/fun night – we had FOUR new people come with a total of 22 people attending! That’s a BIG change – we usually average about 10-12. The lady manager came over (haven’t seen her in a good 3-4 months) and gave me a big hug. She then said one of her new guys was asking her if she knew there was a big knitting group over there; she replied: “Knitting Group? Sure – they’re here every other Tuesday and have been coming FOR YEARS!” (I thought that was cute!) Right after we chatted she returned to our tables with two huge platters of their (SUPER YUMMY) Cinnamon Bundt cake! As she was walking off she said to me: “I know the boys don’t treat you as good as I do” (meaning the other ‘guy’ managers) – I told her she’s right – it’s been a good 2-3 months since we’ve gotten any freebie samples! It pays to know the people running the place, eh? I sent out a Thank You card to the store today telling them how much we appreciate their friendly, kind, warm, welcoming spirit towards us.

Baby Afghans? Yep – they’re coming in! I did a ‘rough’ count last night of how many either brought in or said they were working on afghans – we have an approximate total (that I know of) of TWENTY! That’s pretty amazing! Some of my ladies never mention they are participating in a project, they just bring in their finished item(s) the day of the turn in, so that number ‘might’ grow – we’ll see; Sept. 11th is the turn in date.  I decided to take some photos – here’s what we have:

2 crocheted: multi-pinks & a camo mix; 1 knit white, blue pink

3 crocheted (all by one person)

2 by one lady – one knit, 1 crocheted

one of my 5 – this is the knit-in- panels with Cathedral knit border

another crocheted one of mine (one of three using this pattern)

I just finished crocheting the last of the white squares for my last (#6) baby afghan; hopefully I’ll be able to sew it together in the next few days and then post the photo.

Today is also ‘work on the poster’ project for our special needs group. Our leader, Lois, found a 5 part Bible study for our kids and we’ve been working through it. It’s a study in Jesus’s character using his body features to describe them. Example: His eyes – how He used them to see needy people, His mouth – how He used His words for good – the entire study deals with: His eyes, mouth, feet, knees, and hands. While Lois is teaching the lesson, I am working on a poster of Christ, drawing in each of the given features. Originally it was only going to be a pencil drawing, but lately Lois decided she wants it to be painted, so that’s what I was working on today. Tonight is His knees; let’s just say for me to find a picture of Christ with ALL of the required features was VERY difficult. I ended up chosing a very small picture (about 4″ x 4″); this picture was of Christ sitting with a young girl on his knee and speaking to a group of people surrounding Him. For our purposes, I omitted the child & crowd.

 Sorry if it’s not a very good photo – it’s lying on our dining room table, drying, at the moment. As I mentioned, tonight’s feature is His knees (hence they are not drawn in yet), next week will be the last of the series, His hands. At that time I’ll draw in the hands and then finish highlighting the entire portrait. (from this angle, His eyes look almost crossed, they’re not – and He has a slight smile which doesn’t show in the photo).

Well, since it’s a rather busy day, I’m going to omit the recipes this time – sorry, but I’ll get back to them very soon. I still have to type up an updated list of the knit group and add the new peoples addresses, etc. to my files.

How is your weather? It’s finally drying out a bit here AND cooling off. Some people are happy for the cooler temperatures, others are missing the last of the Summer hot temps. (Me – I’m glad for the return of the sun, but not so happy it’s cooler – only means Fall is soon to come.) Let’s see – right now it’s 77 degrees and cloudy (the afghan photos were taken this morning under a cloudy sky).

Enjoy your day and remember to RELAX a bit!

It’s YOUR day – ENJOY IT!!!

Big hugs;


Words of Wisdom: ALWAYS read the BOX!!!

Hello, Friends!

I come to you today from EXPERIENCE – that means I learned the HARD WAY: ALWAYS, ALWAYS read the box! What does that mean? Well, let’s just say – I am now sporting the end result of my lack of the above wisdom! Friday I was rather rushed in my shopping; I knew I needed a box of hair coloring and had 2 coupons (one was $1.00 off, and the other $2.00 off – different companies). I chose to ‘go with the bigger one’ – this would be Garnier (the cream rinse that comes with this product leaves your hair very soft & shiny). I quickly checked over the Light Auburn and the Medium Auburn and chose to go with Medium, since I had never used their product before. For most this would be a good choice BUT I didn’t follow the above stated advice – I just grabbed & ran. Did my hair later that evening – thought that once I mixed the coloring with the cream goop (whatever that’s called) that the liquid color was a bit ODD looking – it looked like tomato soup that had been watered down with milk – a very light creamy red (usually when I do this step it’s a rather dark brown mixture, with any other product). Let’s just say I should have stopped right there . . . but, of course (you can see this coming, can’t you!) I didn’t. Put the tomato soup goop on my hair, waited the time and rinsed it out. Got out of the shower and, to put it mildly, I’m now a screaming DARK RED! Can’t really put my finger on the exact color except to say I HATE IT! It’s not a natural color – it’s dark and very reddy – not exactly copper, not exactly maroon, but very much NOT NATURAL! Saturday found us going to our Sunday School class picnic and, of course, I had to wear this monstrosity.  There were several comments like: “WOW! That’s Coca Cola RED!” “Looks sort of CHERRY RED!” – much teasing. I came home from the picnic and tried washing it out – three washings (2 with Head & Shoulders -figured that was a more caustic shampoo and it might sort of ‘scrub’ it off – no way). It’s now a very tiny bit lighter, but not really. Church today – comment like: “Oh, I see you went DARKER!” (a BLIND MAN could see me coming!) Oh well – live & learn, eh?  Yes, I did consider trying using another hair coloring over this one, but really didn’t want to totally FRY my hair, so I guess I’ll just have to wait a few weeks. You’ve heard blonds have more fun – let’s see what SCREAMING REDHEADS have! (By the end of this, I’m sure one thing I’ll have is: ATTITUDE!)

The picnic was a huge success – lots of food (TONS of food!): steaks, chicken (both on the grill – very moist & tender), corn on the cob (a friend who lives in Lake Orion got it at a farm near him – around here the corn is very small and very pricey), tons of salads (I brought Michigan Red Potato Salad and a Peach Cobbler  – will add the recipe for the cobbler below), lots of desserts. It was great food & company, lots of lawn games (I watched) like Ladderball, horseshoes, bean bag toss, and several others. At the end of the evening they even brought out some fireworks and sparklers! Oh, and homemade ice cream, too. We were tired, stuffed with good food and very tired from all the fresh air – great time!

OH! Great news! Youngest son got the job at Meijers! He had to go for three separate interviews and now we wait for his background check to clear (about 5 days for that) then he will start with orientation. He’ll be working General Merchandise, 3 p.m.-11 p.m., 30 hour weeks at $7.40 an hour – not bad! (When he interviewed at Burger King they were going to start him at below minimum wage – they were offering $6-something an hour). Once he starts back to school he will be one very busy young man – his school runs 7:35 a.m. – 1:55 p.m.; it’s a VERY good thing that his school is really close (about 8 minutes away) and his new work is about 4 minutes away from our house (on a good day and no traffic – remember we live on a major highway – traffic gets pretty bad near our house from about 4:30 – 6:30 every day).  Oh, and did I mention I’ll be the one driving him to these happenings? Guess who’ll be getting up VERY early every day!? Sigh . . .

Friday I went for my first mammogram on both sides since the breast cancer diagnosis. From what I could see/tell on the films – it all looked clear; I’ll have to wait for an actual phone call this coming week to be sure. IF it is ‘all clear’ it will be my first all-clear year since diagnosis! Last mammogram (which actually was ‘the cancer diagnosis’) was August 8, 2011.  Although I tend to tire easily, I’m just praising the Lord and rejoicing that I’m feeling like my ‘old’ self and am able to do things again (maybe not as fully involved when it comes to physical activities, but for the most part, I’m doing great!). There are three of us at church who are all sort of ‘in the same boat’ – our choir director’s wife got her diagnosis about 1 1/2 years before me  (she’s still on the cancer drug I’m on), a very close friend who got her diagnosis about 5 months before me (she’s on a different drug) and then there’s me. We were all chatting about this yesterday and saying that we’re all so grateful to be doing as well as we are AND that we have each other to share with. There is that bond from going through the same thing together (maybe not all at the same time) but we each know what it’s like and can lift the others up when needed.

Am working on knitting chemo cap #80 now; picked up some new yarn at our new JoAnn Fabrics GRAND OPENING this past weekend. (I found out just how far I can push myself with the tiredness while trying to ‘look & see’ everything in their new store on Friday). Their new store is great – they have some things I’ve not seen at the other two stores around us (my favorite store which was about 5 minutes away just closed – so they could open the new one which is about 20-25 min. away).  Got a skein of really soft, really pretty magenta yarn for chemo caps and a package of what they call Yarn Sleeves: they’re a sort of plastic mesh sleeve you put around a skein of yarn that starts sort of falling apart (some yarns do that when you use up about half the skein; they sort of just become this mess of strings! The yarn sleeve keeps it all in one bundle, sort of like the paper band did when it was new). Total spent, using 50% off 1 item: $5.51 – not bad. I was ‘tempted’ by several really pretty yarns but resisted, knowing that I keep getting their 40% off coupons in the mail and I can wait a week before needing to buy another pretty skein (or longer, depending on my frugalness . . . hehehe). Looked at lots in their jewelry making department – they have a lot of new glass beads – saw a few things that made me think: “Hmmm – what could I make using those? By the time I got to sit down in my car I’d thoroughly tired myself out and was more than glad to drive home to rest!

Recipes! Lots more for ya, starting with my Peach Cobbler. This was a recipe I might have already posted- I sort of tweaked it a bit. The people at the picnic were commenting they really liked it, so I guess I did good.


Peach Cobbler

2 large cans peaches, in heavy syrup

1 box yellow or white cake mix

3/4 stick margarine, melted

about 1-2 T. cinnamon

1-2 tsp. nutmeg

Preheat oven 350 degrees F.

Grease a 9 x 13 baking pan. Mix peaches and

about 1/3 of the cake mix together; stir in

cinnamon & nutmeg. Pour mixture into

pan, sprinkle remaining dry cake mix over

peaches, then pour melted butter over

dry cake mix. Bake 45 minutes.


Frozen S’More Pops

4 oz. semi-sweet chocolate, melted
2/3 C. canned sweetened condensed
1 (8 oz) pkg. cream cheese, softened
1 1/4 C. cold milk
1 (3.9 oz) pkg INSTANT chocolate
pudding mix
1 1/2 C. Cool Whip, thawed
1 C. miniature marshmallows
9 graham crackers, broken in
half (18 squares)

Mix melted chocolate & condensed milk;
set aside. Beat cream cheese in large
bowl with elec. mixer until creamy.
Gradually beat in 1 1/4 C. milk; add dry
pudding mix; beat 2 minutes. Stir in
Cool Whip & marshmallows. Spread
bottoms of graham squares with
chocolate mixture. Place 9 squares,
chocolate-sides up, in 9 inch
square pan. Cover with pudding
mixture & remaining graham squares,
chocolate-sides down. Freeze 4 hours.*
Remove dessert from freezer 5
minutes before serving. Let stand
at room temperature to soften
slightly. Use serrated knife to cut
dessert into 18 bars, following
lines in top crackers. Insert wooden
pop sticks into ends of each frozen
bar just before serving. Serves 18

* Dessert can be stored in freezer
up to 24 hours before serving.

(recipe: Kraftfoods)

Creamy Layered BLT Dip

1 (16 oz) tub sour cream
1/2 tsp. onion powder
6 slices bacon, cooked & crumbled
1/2 C. shredded Cheddar cheese
2 tomatoes, chopped & divided
1 C. shredded lettuce
crackers, for dipping

Mix sour cream & onion powder; spread
onto bottom of 9-inch in plate. Sprinkle
bacon over sour cream mixture. Top
with cheese, 3/4 C. chopped tomatoes &
lettuce then sprinkle with remaining
tomatoes. Serve with crackers,

(recipe: Kraftfoods)

Zesty Chicken Barbecue


6 frozen,  boneless,skinless chicken breast
1 (12 oz) bottle BBQ sauce
1/2 C. Italian salad dressing
1/4 C. brown sugar
2 T. Worcestershire sauce

Place chicken in crockpot. In a
bowl, mix BBQ sauce, Italian salad
dressing, brown sugar & Worcestershire
sauce; pour over chicken. Cover &
cook 3-4 hours on High, or 6-8
hours on low.

(recipe: Mary Free- Marys Recipe



White Bean & Tomato Salad


1 (15 oz) can cannellini beans,

drained & rinsed

1 (14.5 oz) can (Hunts) diced tomatoes

with basil, garlic & oregano,


1 C. sliced celery

1/4 C. loosely packed chopped


1 T. balsamic vinegar

1/8 tsp. ground black pepper

Stir all ingredients together

in medium bowl. Serves 4 (3/4 C. ea)

(recipe: readyseteat)


Easy Monkey Bread



2 (1 lb., ea) pkgs refrigerated

pizza dough

1 T. cinnamon

1 C. sugar

8 T (1 stick) butter, melted

plus more to grease pan

Preheat oven 375 degrees F.

Grease Bundt pan with butter.

Tear off small bits of dough &

roll into 1 – 1 1/2 inch balls;

place on a plate.

Combine cinnamon & sugar in a

bowl; dip each ball into melted

butter, then into cinnamon sugar.

Place balls in buttered Bundt

pan. Drizzle any remaining butter

over top of balls; sprinkle top

with any remaining cinnamon sugar.

Bake about 40 minutes, until golden

brown. Remove from oven; let cool

5 minutes. Place a plate on top of

pan, carefully flip over. Tap

bottom of pan to release bread.

Bread is pulled apart with fingers

to serve. Serves 8.

(recipe: RDJ 06/26/12)


Crescent Breakfast Cups


1 tube refrig’d crescent rolls

3 eggs

2 T. cream/half & half or milk

5 strips cooked bacon, crumbled

1/2 C. shredded Cheddar cheese

1/4 tsp. salt

1/8 tsp. black pepper

2 T. melted butter

1/2 tsp. garlic powder

Preheat oven 375 degrees F.

Spray a mini muffin tin with non-

stick spray. Open rolls; place

enough of the dough to fit in

cups and press up sides to form

each cup. In small dish, melt

butter with garlic powder. Lightly

brush inside crescent cups. In a

bowl, beat eggs with cream, salt &

pepper, cheese; sprinkle bacon

in bottom of each cup, then

spoon egg mixture in each (about

1 T. each). Bake 10-12 minutes.



Deep-fried Onion Balls &

Cajun Ranch Sauce


1 (8 oz) container sour cream

1 small packet Hidden Valley

Ranch salad dressing

5 T. cajun seasoning, divided

4 1/2 T. red pepper, divided

2 C. self-rising flour

1 tsp. salt

1 tsp black pepper

1 egg

1 C. milk (or more if needed)

2 bags onion boilers*, peeled

1 bottle canola oil (for frying)


* Onion Boilers: small onions,

like pearl onions


Preheat deep fryer to 400 degrees F.

In medium bowl, add sour cream, ranch

packet, 1 T. cajun seasoning, 1/2 tsp.

red pepper; mix well & chill.

In medium bowl add flour, egg,  milk &

mix well. Add 4 T. cajun seasoning, salt

& pepper to batter; mix well. Coat each

onion boiler with batter; deep fry 1-2

minutes, drain on paper towels.Serve

with Cajun Ranch sauce.



Salmon Pattie Casserole


2/3 C. dry bread crumbs

2/3 C. milk

1 (16 oz) can salmon, flaked

1/4 C. mayonnaise

2 T. lemon juice

1/3 C. chopped onion

2 T. chopped parsley

2 eggs, beaten

1/2 tsp. salt

Preheat oven 350 degrees F.

Soak bread crumbs in milk

about 10 minutes. Combine

remaining ingredients; add

soaked crumbs; mix well.

Grease a 10 x 6 x 1 1/2

inch baking dish; pack

mixed salmon into prepared

dish. Bake 30 minutes. Serve

with tartar sauce, if

desired. Serves 6

(recipe: mamaus-RDJ


Bite-Sized Tomato Appetizers

30 cherry tomatoes (about 1 1/4 pints)
1 medium avocado, pitted, peeled &
cut up
4 oz cream cheese, softened
1/4 tsp. garlic salt, or to taste
1/2 tsp. black pepper or, to taste
1 tsp. lemon juice
1 T. onion, grated or finely diced

Cut a thin slice off top & bottom
of each tomato. Using a small melon baller, carefully scoop out insides of
tomatoes. Turn them upside down on
a paper towel, let stand 30 minutes to
drain. OPTION: you can either add pulp
to filling mixture, or if there are too many
seeds, discard pulp.
Place avocado, cream cheese, garlic salt,
pepper & lemon juice in food processor.
Cover & pulse until smooth. Add grated
onion to mixture; stir to blend. Spoon
mixture into a piping bag with round tip
(OR a ziplock plastic bag, cut small corner
off bag AFTER spooning in filling). Place
tomatoes, open side up, on serving platter. Pipe filling into tomatoes. Serve immediately
or cover loosely & refrigerate up to 4 hours.


Island Pineapple Chicken Breasts

4 green onions
3 T. butter 4 skinless chicken breast halves
flour seasoned w/ salt & pepper
1 (14 oz) can sliced pineapple
1 avocado
brown rice, cooked separately

Preheat oven 350 degrees F.
Chop onions using only 1 inch of
green tops. Saute in 1 T. butter
until glazed; transfer to crockpot.
Coat chicken breasts in seasoned
flour; saute until brown on both
sides; transfer to crockpot. Drain
pineapple; pour juice over
chicken. Cover & cook on Low
3-4 hours or High 1 1/2 – 2 hours
or until breasts are tender. Saute
pineapple slices in butter until
golden; place on heated
platter. Top each with a chicken
breasts. Slice avocado into 8
lengthwise strips & place 2
slices on each chicken breast.
Serve pan drippings over cooked
rice. Serves 4.


Hurry Up Brownies

2 C. graham cracker crumbs
1 can Eagle Brand condensed milk
1 tsp. vanilla
1/4 tsp. salt
1 pkg. chocolate chips
1/2 C. chopped nuts (optional)

Preheat oven 350 degrees F.
Mix all ingredients together; pour

into a 8 x 8 baking pan. Bake 25-30
minutes or until browned. Cut into
squares while warm.

(recipe: mamamaus-DDJ -6/29/11


To wrap this one up, the words of my Mom

come to mind: “Don’t do as I do – do as I SAY!”

(just a quick reminder to follow the title of this


Enjoy your day!



ps: NO, I’m NOT going to feature a photo

of my Hair Disaster!

PPS: One thing I did learn: I’m going to stick with ONE COMPANY-ONE COLOR – not switching just because another company has a big coupon – one color/one company – all the time from now on (I hope)…

Football Charity Project

Above is a photo of the Football Charity Project I just got home from. There were about 15 ladies helping, almost equally divided between patients/survivors and those who work at the center. This Saturday Clarkston High School football team will be playing a charity game – the guys will be wearing the bright pink jerseys you see above. On the back of each jersey is the name of either a person going through/surviving or in memory of someone who had cancer. Our job was to match the jersey numbers to the names, then sew them onto the backs of the jerseys. (I’m no seamstress, so I just helped coordinate the Number/Name list with each jersey – that’s when my Michigan Bell Operator training came in handy – I found two spelling errors in two of the name tags. Those will have to be returned to the printer in time for the game Saturday.) With lots of willing helpers we were done one hour earlier than expected!  It was a fun evening event and I’ll probably come again next year to help. (Two of the ladies were Moms of football team members who just wanted to help!).



PS: Sorry my photo isn’t clearer, but I had to make sure that I didn’t photograph any specific names – for privacy.

Published in: on August 9, 2012 at 7:03 pm  Comments (5)  

Roses ‘n Rain

We have rain! It started last night and is still going on now – we’re supposed to have rain, on & off, all weekend. (Saves having to water the outside flowers!) Speaking of flowers – today, while driving through the back parking lot at Meijers, I spotted something on the ground and backed up to get a better look. Roses! Fresh roses, just sitting there waiting to go home with me, so I asked my son to get out and pick them up. (the photo makes them look really screaming pink – they’re a little more subtle – pink & cream). There were no other cars or people around and they had been there for a little while, as they were soaked with rain – never stopped me! Now I have fresh, beautiful FREE roses to enjoy for a few days!

Another thing to ‘enjoy for a few days’ – youngest son went for his second interview at Meijers and the lady said he ‘pretty much’ has the job! He has to return tomorrow for a brief interview with the store’s General Manager, but she said that’s more of a formality. He will be working General Merchandise, 4 p.m.- 11 p.m., 30 hr weeks, $7.40 an hour – not bad for a first job! (I remember my first job working as a Telephone Operator, part time while still in high school – I made $1.75 an hour and was darned proud of it! Except for the boys who worked in the Car Shops, that was really HIGH pay for a young girl! )  She said he will probably begin next week for orientation (paid) – pretty cool! He still has the other interview at Family Video this evening, which he’s decided to keep – ‘just in case’. I’m excited, as Meijer has more than just this store, they have tons of departments and lots of room for advancement so it’s a great opportunity! (For those of you not in our area, Meijer is kind of like a general store + grocery store + hardware + pet supplies store + clothing, etc.  – Oh, and they added a gas station!) It’s a great store; I don’t shop there very often simply because it’s SUCH a BIG store – you end up buying WAAAAY more than you planned on: “Oh! Wait! I need some duct tape!” or “I think one of the boys needs some socks”all while you went there JUST TO GET GROCERIES!  – get the picture? I also find their prices a little higher than the other grocery stores in our area – but- IF we get an employee discount, that might be ‘worth my while’ – ya think?

This evening (5-8 p.m. or so) I’m going to the cancer center to help them with a community project for this weekend. The center is sponsoring a Tail-Gating party and follow-up football game with the local area high school (rides to & from the game provided) on Saturday. I remember them mentioning it last year, but I was too sick at the time. I guess the cancer center people sew on names & numbers to the backs of the football jerseys – not totally sure all the details (ie: whether the jerseys are PINK for breast cancer or not) all I know is: they asked me if I would come help with the sewing. I told her I am NOT a seamstress – I can’t sew a straight line with a sewing machine. She asked if  I ‘could’ help by assembling the jerseys (like an assembly line) for the people who would be sewing – I said “Sure! I can do that!” (plus they’re feeding us dinner – cool!). Something ‘different’ to do and I really like the people at my cancer center – they have such BIG hearts for charity and the community. I’ll let ya know the ‘facts’ when I’m done doing this!


Frozen Lemonade Squares

9 honey graham crackers, finely
crushed (about 1 1/4 C.)
1/3 C. margarine or butter, melted
4 C. frozen vanilla yogurt, softened
6 oz (half of 12 oz can) frozen
lemonade concentrate, thawed
1/2 C. Cool Whip, thawed

(optional garnishes: fresh mint
sprigs, lemon slices, grated
lemon peel, fresh raspberries)
Mix graham cracker crumbs &
margarine; press onto bottom
of 9-inch square pan. Beat yogurt
& lemonade with elec. mixer
until blended; spread over crust.
Freeze 4 hours or until firm.
Serve topped with Cool Whip;

garnish if desired. Makes 9 servings.

(recipe: Kraftfoods)


Russian Bean Salad

2 small tomatoes, each cut
into 4 wedges
1/2 tsp. salt, divided
1/8 tsp. pepper
3 T. red wine vinegar
2 T. chicken broth
2 tsp. olive oil
1/4 tsp. Dijon mustard
dash of sugar
1 garlic clove
1 tsp. m inced fresh cilantro
1 C. diced red onion
1 C. diced yellow bell pepper
1/4 C. minced fresh cilantro
1 (19 oz) can kidney beans,
1 (19 oz) can cannellini beans or
other white beans, drained

Preheat oven 350 degrees F.
Place tomato wedges on a baking

sheet coated with nonstick spray.
Lightly coat tomatoes with spray;
sprinkle with 1/4 tsp. salt & pepper.
Bake 1 hour. Place tomatoes, 1/4
tsp. salt, vinegar & next 5 ingredients
(vinegar through garlic) in a blender;
process until smooth. Pour into a
bowl. Stir in 1 tsp. cilantro; set aside.
Combine onion, bell pepper, cilantro
and beans in a bowl; stir well. Add
tomato mixture; toss well. Makes
10 servings.

(recipe: RDJ-08/08/12)

Buttery Loaded Potatoes (grill)

8-10 medium potatoes, diced
1/4 C. butter, cold
6 slices bacon, cooked & crumbled
1/2 C. green onions, chopped
1/2 C. shredded Cheddar cheese
1/2 C. sour cream
salt & pepper, to taste

Tear off several large squares of heavy-
duty aluminum foil – to make a big
packet. Combine potatoes, butter &
bacon in foil – using one sheet of
alum. foil as lid, fold both sheets together
to form a packet – making sure to seal
all sides well. Place packet on grill
over medium-high indirect heat
15-20 minutes, until done. Carefully
open packet, add chopped onions &
shredded cheese, season with salt &
pepper. Serve with a dollop of sour
cream. Serves 4.


Balsamic Chicken Salad

3 C. diced, cold cooked chicken
1 C. diced apple, unpeeled seedless

grapes, sliced in half
(amount optional)
1/2 C. diced celery
2 green onions, chopped
1/2 C. chopped walnuts
3 T. balsamic vinegar
5 T. olive oil
salt & pepper, to taste

Toss chicken, apple, grapes, celery,
onion & walnuts together in large
bowl. Whisk together vinegar & oil;
pour over salad. Season with salt &
pepper to taste; mix well. Allow to
rest about 30 minutes before

(recipe: Peg-Marys Recipe Exchange)

18 Minute Chicken

1 medium onion, sliced
4 boneless, skinless chicken breasts
salt & pepper
Dijon mustard
2 medium zucchini or yellow squash,
sliced 1/4 inch thick
1/2 lb. mushrooms, sliced
3 T. butter
3/4 tsp. basil, chopped
1 clove garlic, chopped
1/8 tsp. paprika
1/2 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Measure out four 12 x 18 squares of
heavy duty aluminum foil. Divide
ingredients into 4 parts on foil, as follows:

Place onion slices in center
of foil, then chicken; season with
salt & pepper; spread lightly with
mustard. Top with squash & mushrooms.
Season with salt & pepper, dot with butter;
sprinkle top with basil, garlic & paprika.
Fold top half of foil over food, meeting
bottom edges of foil. Seal edges together
making a tight 1/2 inch fold. Fold again,
allowing space for heat circulation and
expansion. Repeat to seal each side. Place
foil packets on cookie sheet; bake 18 minutes.
Foil packet will puff up while cooking. To
serve, transfer foil packets to dinner place
using pot holder or oven mitts. Cut an X
on top of packet; fold back foil. Top each
serving with grated cheese. Serves 4.

(recipe: Peg/

Stir-Fry Asparagus with Peanuts

2 T. cooking oil

3/4 lb. fresh asparagus, cut in

2-inch lengths (about 2 1/2 C.)

2 tsp. soy sauce

2 T. chopped dry roasted peanuts

Heat oil in large nonstick skillet

over medium-high heat. Add asparagus,

cook & stir 4 minutes or until crisp-

tender. Remove skillet from heat; add

soy sauce & stir to coat. Sprinkle

with peanuts & serve.

Serves 4 (1/2 C. ea.)

(recipe: readyseteat)


Banana Bread Brownies w/Brown
Butter Frosting

1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
2 eggs
1 3/4 (3 or 4) ripe bananas,
2 tsp. vanilla extract
2 C. flour
1 tsp. baking soda
3/4 tsp. salt
1/2 C. chopped walnuts 

Brown Butter Frosting
1/2 C. butter
4 C. powdered sugar
1 1/2 tsp. vanilla 
3 T. milk
Preheat oven 375 degrees.
Grease & flour 15 x 10 inch
jelly roll pan. 

In large bowl,beat sugar, sour cream, 
butter & eggs until creamy. Blend in
bananas & vanilla. Add flour, baking
soda & salt; blend about 1 minute,
stir in walnuts. Spread batter evenly
in pan. Bake 20-25 minutes or until
golden brown.

Heat butter in large saucepan over
medium heat until boiling.* Let butter
turn a delicate brown color; remove from 
heat immediately. Add powdered sugar, vanilla,
and milk. Whisk until smooth (should be
thicker than a glaze, but thinner than a
frosting.) Using a spatula, spread over the
warm bars (frosting will be easier to spread
while bars are still warm). Makes 2 dozen bars.

NOTE: be VERY careful when heating butter, as it
turns brown very quickly - too much and it's 

(recipe: Life's Simple Measures via pinterest)
Italian Chicken Kebabs
2 lb. boneless, skinless
chicken breasts
2/3 C. grated Romano cheese
4 tsp. minced fresh basil
2 cloves garlic, minced
2 T. olive oil
2 medium zucchini
2 red bell peppers
2 yellow onions
12 cherry tomatoes
metal skewers
Cut onions, zucchini & peppers
into chunks; set aside. Cut
chicken into chunks; set aside.
In a glass mixing bowl, slowly 
mix all ingredients except 
chicken & cherry tomatoes, until
well blended. Add chicken & 
tomatoes;refrigerate 1 hour,
tossing at 30 minutes to coat.
Preheat grill to medium heat.
Thread skewers in this order:
chicken chunks, alternating
with onions, zucchini, peppers
& cherry tomatoes. Discard 
marinade. Place skewers on
grill grid & cook about
15-18 minutes or until 
chicken is done & vegetables
are tender-crisp, turning

(recipe: Sandy-Marys
Recipe Exchange)
Potato Casserole
(Paula Dean-FoodNetwork)

2 C. mashed potatoes
1/2 C. sour cream
*House Seasoning-recipe below
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 T. butter
1 1/2 C. grated Cheddar cheese
4 medium potatoes, cooked
6 slices bacon, cooked crisp
*House Seasoning:
Use to season casserole-
save rest for later

1 C. salt
1/4 C. black pepper
1/4 C. garlic powder

Mix ingredients together &
store in airtight container
for up to 6 months.

Preheat oven 350 degrees F.
Spread mashed potatoes evenly on
bottom of casserole dish. Layer 
sour cream evenly over top. Sprinkle
House Seasoning, to taste. Saute
onion & bell pepper in butter; evenly
layer over top of sour cream. Slice
potatoes & layer over onions & bell
peppers; add butter. Sprinkle House
seasoning over top. Top with 
cheese. Bake 25-30 minutes. Remove
from oven & crumble bacon over top.

(recipe: Rhonda G-Marys REcipe
Bacon-Cheese Breakfast Pizza

single crust pizza (9 inch)
1/2 lb. bacon, cooked & crumbled
2 C. shredded Swiss cheese
4 eggs
1 1/2 C. sour cream
2 T. chopped fresh parsley
Preheat oven 425 degrees F.
Roll pizza dough to fit 12 
inch pizza pan. Bake 5 
minutes. Sprinkle bacon & 
cheese evenly over crust. 
In a bowl, beat eggs, sour
cream & parsley until smooth;
pour over pizza. Bake 20-25
minutes or until pizza is
puffy & lightly browned.

(recipe: RDJ-07/27/12)
Sweet Horseradish Sauce

1/4 C. pure honey
1/4 C. mayonnaise
1/2 C. whipped cream
3 T. prepared horseradish
1 tsp. Dijon mustard
1/4 tsp. salt
1 tsp. balsamic vinegar
-- In small bowl, mix honey &
mayonnaise until smooth. Fold
in whipped cream. Stir in 
horseradish, mustard, salt &
vinegar; mix well. Store in 
refrigerator until ready to use.
Makes 4 servings


Upside-Down Hot Fudge Sundae Pie

2/3 C. butter or margarine
1/3 C. dry cocoa
2 eggs
1/4 C. milk
1 tsp. vanilla
1 C. packed light brown sugar
1/2 C. granulated sugar
1 T. flour
1/8 tsp. salt
1 unbaked 9-inch pie crust
2 bananas, peeled & thinly sliced
ice cream – any flavor
whipped topping

Preheat oven 350 degrees F.
Melt butter in medium saucepan over
low heat. Add cocoa; stir until smooth.

Remove from heat; stir together eggs, milk

& vanilla.Add egg mixture to cocoa mixture,

stir with whisk until smooth & slightly thickened.

Add brown sugar, granulated sugar, flour & salt

to cocoa mixture. Stir with whisk until smooth.

Pour mixture into unbaked pie crust. Bake 30-35

minutes until edges are set (center will be soft).

Cool about 2 hours. Just before serving, garnish

each serving with banana slices, ice cream &

whipped topping. Makes 8 servings.

(recipe: Hershey website-Marys Recipe Exchange)

Exciting day, even if it’s wet out! I’m excited for

our youngest son and really hoping this ‘first job’

will work out well for him. Between his going back

to school in September to finish up the credits he

needs to graduate AND working 30 hours a week,

he’s going to be ONE BUSY YOUNG MAN! (and,

of course, on that same note – I’m going to be one

busy Mom driving him everywhere!) We haven’t

quite figured out just WHEN he’ll be able to take

the Segment 1 drivers ed. classes, either – but it

will all work out somehow!