Another Beautiful Summer/Fall Weekend


Although our weather is slowly creeping towards colder temperatures, you might not notice due to the bright sunshine and gentle breezes. I like this time of year (sometimes) because you can open the windows and air out the house (not that you can’t do that in summer, but now the breezes are just the right temperature to not be too hot). It’s been a rather quiet weekend, nothing much ‘going on’ – knit 3 baby hats for Women & Teens Prenancy Center, crocheted about 9 squares for a baby blanket, but pretty much just relaxed. Yesterday found our church choir ‘back in action’ – we’ve had an almost 3-month ‘vacation’, so it was nice to be back to our routine. Afternoon found the choir holding their first choir practice of the new season and we have about 5 new members – that’s GREAT! (we could still use a few more men, but we’re still trying to recruit them – we’ll see how that goes). New people, new music, new challenges – I LOVE it – bring it on!

As the season slowly changes, so go the incoming recipes – more ‘tailgating’/football/games/ recipes: dips, soups, stews and less of the fresh salads. Since I still have some summer-type recipes, think I’ll put them here just in case some of you (those in England – wink/wink), are going INTO summer and might be able to use them.


Frozen Fruit Salad

1 small carton sour cream
1/2 C. sugar
2 T. lemon juice
1/4 C. chopped maraschino cherries
1/2 C. nuts, chopped
1 large can crushed pineapple,
2 diced bananas
1 C. Cool Whip, thawed

Stir first 3 ingredients together
until creamy. Add cherries, nuts,
pineapple & bananas; fold in
Cool Whip. Pour into loaf pan;
freeze until solid.
Recommend taking it out of the
freezer 30-45 minutes before
serving to allow it to soften.
* You can also line the loaf pan
with aluminum foil, extending
the edges of the foil over the
edges of the pan, then when
frozen, just pull foil & salad
out of pan. Serves 10-12


Shrimp & Blue Cheese Spread

2 1/2 lb unpeeled, large raw

shrimp (21/25 count)

1/4 C. diced sweet onion

2 T. olive oil

1/2 of (8 oz) pkg. cream cheese,


4 green onions, finely chopped

1 celery rib, finely chopped

1 C. crumbled blue cheese

1 C. mayonnaise

1/2 C. sour cream

2 T. fresh parsley

2 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. pepper

assorted fresh veggies for dipping

French bread baguette slices for


Peel shrimp, devein, if desired. Saute

onion in hot oil in skillet over medium-

high heat 3 minutes or until onion is

tender. Stir in shrimp; cook, stirring

occasionally, 3-4 minutes or just until

shrimp turn pink. Transfer to a bowl,

let stand 15 minutes. Chop shrimp &

return to bowl. Stir in cream cheese &

next 10 ingredients. Cover & chill

4 hours. Serve with fresh veggies &

bread slices.

NOTE: 2 1/2 lb. frozen, unpeeled, large

raw shrimp (21/25), thawed accordg

to pkg directions may be substituted.

Store dip in airtight container up to

2 days.

(recipe: Rhonda G.-Marys Recipe



Crisp Baked Zucchini Fries

1 zucchini, medium sized
1 egg
1/4 C. milk
1 1/2 C. Panco bread crumbs

1 1/2 tsp. Italian seasoning
1/2 tsp. granulated garlic
2 T. Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven 425 degrees F.
Spray a cookie sheet with
nonstick cooking spray.
Chop ends off zucchini, cut in
half, then into 1/2 inch strips,
making ‘fries’. Beat egg until
frothy, pour into a loaf pan;
add 1/4 C. milk; whisk. Pour
bread crumbs in another loaf
pan; add seasonings & mix.
Dredge zucchini slices in egg
mixture, then press into bread
crumbs. Lay coated zucchini
fries on cookie sheet. Bake
20-30  minutes or until
golden brown & crispy.
Sprinkle with a bit more salt
when they first come out of
the oven. Serves 4.

(recipe: JamieCooksItUp! blog)

Cucumber Summer Salad

2 medium cucumbers, peeled, seeded
& chopped into 1 inch cubes
1 pint cherry tomatoes
1/2 tsp. salt
1/4 C. chopped green onion
1 C. Feta cheese, crumbled
2 T. lemon juice
1 T. olive oil
1/8 tsp. fresh ground black pepper

Place cucumber in medium bowl;
sprinkle with salt. Let stand 15 minutes
to release water; drain excess water
& stir in tomatoes, onions & cheese.
In small bowl, mix olive oil & lemon
juice well. Pour over cucumber mixture;
add pepper & stir gently. Refrigerate
until serving. Serves 4

(recipe: Rhonda G-Marys Recipe

Honey French Salad Dressing

1/2 C. vegetable oil
1/4 C. ketchup
1/4 C. honey
1 tsp. paprika
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. dried minced onion

Combine all ingredients;
mix with electric mixer.
Serves 4.

Good with shrimp, green onions,
ham, radishes, green beans &

(recipe: Rhonda G.-Marys
Recipe Exchange)

Greek Garden Salad

2 C. torn romaine or spinach
1 C. torn leaf lettuce or iceberg lettuce
1 C. torn radicchio or shredded red
1 medium tomato
1/2 of medium red onion
1/2 of small cucumber
1 small green or red pepper, cut into
julienne strips (3/4 C.)
1/4 C. Greek olives or sliced pitted
ripe olives
3 T. olive oil or salad oil
3 T. white wine vinegar or vinegar
1 T. snipped fresh oregano or 1 tsp. dried,
2 large cloves garlic, minced
1/8 tsp. pepper
1/2 C. crumbled feta cheese (2 oz)

In large salad bowl, combine romaine or
spinach, leaf lettuce or iceberg & radiccio
or red cabbage; set aside. Cut tomato into
thin wedges; cut each wedge in half. Slice
onion & cucumber; cut each slice in half,
add tomato, onion, cucumber, pepper strips
& olives to the greens. For garlic vinaigrette,
in a screw-top jar, combine olive oil or salad
oil, white wine vinegar or vinegar, oregano,
garlic, & pepper. Cover & shake well. Pour
over salad; toss lightly to coat. Sprinkle
with feta cheese. Makes 4-6 servings.

Dressing can be made ahead. Cover &
chill up to 24 hours.

(recipe: Rhonda G-Marys REcipe

Cheesy Stuffed Bell Peppers

4 medium bell peppers, cored &


1 lb. ground chuck

1 C. instant rice, cooked

(or 1 box Rice-a-Roni beef &


1 finely chopped onion

1 tsp. olive oil

1/2 C. chopped celery (optional)

1 (16 oz) can diced tomatoes

1 T. sugar

1/2 tsp. dried basil or 2 tsp.

fresh, chopped

Your choice of shredded cheese

salt to make water boil – 1-2 T.

Preheat oven 350 degrees F.

Fill large pot with water, add

salt & sugar. Boil & add bell

pepper. NOTE: You can cut tops

off & stuff whole peppers or cut
peppers in half length-wise. Boil

gently until pepper changes color

and tender (about 4-5 minutes).

In skillet, brown ground beef

in oil with onion & celery, until

meat is no longer pink & onion

and celery are tender and opaque,

drain well. Mix other ingredients in

bowl, add meat mixture to bowl.

Arrange peppers in baking dish

that has been sprayed with non-

stick cooking spray. Stuff peppers

with meat mixture; if any meat

mixture is left, spoon it around

peppers. Bake until bubbly and

tender, approx 45 minutes. In

last few minutes of cooking, top

peppers with shredded cheese;

cook until melted.

NOTE: Can be frozen. If freezing,
leave off cheese until ready to cook.


Layered Vegetable Salad

3 medium tomatoes, diced (2 C.)
2/3 C. green onions, chopped
1/2 green pepper, chopped
1 (15 oz) can pinto beans, drained
1 (15 oz) can chili beans, drained
1 (11 oz) can Mexicorn, drained
1 C. mayonnaise
1 C. sour cream
1 pkg dry ranch dressing mix
finely shredded Cheddar cheese
1/4 C. bacon bits

Mix tomatoes, onion & peppers; place
in a 9 x 9″ dish. Mix beans, layer over
tomato mixture. Put corn on top of
beans. Mix mayonnaise, sour cream &
dry ranch dressing; spread over corn.
Sprinkle top with finely shredded
Cheddar cheese & bacon bits.

(recipe: Rhonda G-Marys Recipe

Grilled Peaches & Pork

4 (4 oz) boneless center-cut pork

loin chops

1/4 C. balsamic vinegar, divided

2 T. fresh lime juice

3 tsp. chopped fresh thyme

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

4 large peaches- peeled, halved &

pitted (about 12 oz)

6 C. trimmed arugula

1 tsp. turbinado or granulated sugar

Place each piece of pork between 2 sheets

heavy-duty plastic wrap, pound each
to 1/4 inch thickness, using a meat mallet

or rolling pin. Combine 2 T. vinegar, juice,

thyme, salt & pepper in a small bowl.

Reserve 1 T. juice mixture. Pour remaining

juice mixture in a large zip-top plastic bag.

Add pork; seal & marinate in refrigerator

1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate;

drizzle with remaining 2 T. vinegar. Place

pork on grill rack coated with nonstick

cooking spray; grill 3 minutes on each

side or until pork is done. Set aside.

Place peaches, cut sides down, on grill

rack; grill 4 minutes or until soft &

slightly browned. Turn & cook 2 min.

or until heated through. Cut each

peach half into 4 slices. Slice pork

into 1-inch thick strips. Drizzle

trimmed arugula with reserved

1 T. juice mixture, tossing to coat.

Divide arugula evenly among 4

plates. Top with grilled pork strips

& peach slices; sprinkle evenly with

turbinado (or granulated sugar).

Serves 4.

(recipe: RDJ 08/28/12)


Buffalo Chicken Dip

2 (10 oz, ea) cans chunk chicken, drained

2 (8 oz, ea) pkgs. cream cheese, softened

1 C. Ranch salad dressing

3/4 C. hot pepper sauce

1 1/2 C. shredded Cheddar cheese

corn chips (Scoops), or crackers for dipping

Preheat oven 350 degrees F.
Heat chicken & hot sauce in skillet over medium
heat until heated through. Stir in cream cheese &
ranch dressing; cook, stirring until well blended &
warm. Mix in half of shredded cheese; transfer
mixture to 9 x 13 pan. Sprinkle remaining cheese
on top, heat in oven until cheese is melted &
bubbly. Makes 5 Cups dip.



Peanut Butter Eclair Dessert


1 (3.4 oz) pkg vanilla instant


1 3/4 C. cold milk

1/4 C. creamy peanut butter

1 (8 oz) tub Cool Whip,


24 honey graham crackers

6 oz. semi-sweet baking chocolate

3 T. butter

Beat pudding mix & milk in large

bowl with whisk 2 minutes. Add

peanut butter; mix well. Stir in

Cool Whip. Layer 1/3 of graham

crackers and half pudding mixture

in 9 X 13 baking dish, breaking

grahams if necessary, to fit.

Repeat layers, top with remaining

grahams. Microwave chocolate &

butter in microwavable bowl on

High 2 minutes or until butter is

melted, stirring after 1 minute.

Stir until chocolate is completely

melted & mixture is well blended.

Spread over grahams. Refrigerate

8 hours.

To Easily Cut Dessert:

Use a sharp knife; dip blade

in hot water after each cut

to warm & clean the blade.

(recipe: Kraftfoods)


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)

After a quick review of my two files of ‘saved’ recipes, it appears I will be posting a few more “Summer” recipes soon – didn’t realize I’d saved so many! (Oh well – that’s a good thing for you – if you need Summer recipes!)

Hope your weather is ‘cooperating’ and you’re enjoying your day. Remember to smile a little and relax a little – it makes our days much more enjoyable – right?




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2 CommentsLeave a comment

  1. Got lost for a few days but I got caught up and am acknowledging today!

  2. Love this!

    I work with AllFreeCrochet and have been trying to contact you. Please email me if there is a good way to reach you.


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