Brrrrr! You’d think it’s FALL here!


Beginning of AUGUST in Michigan and it’s a ‘balmy’ 63 degrees and very cloudy/grey/gloomy out! It’s been raining, on & off, for days here. YUCK! Where’s my SUMMER!???

Today is the first ‘babysit’ grandson day since he’s been on vacation out-state with the other set of grandparents – ought to be interesting.

Also today on my calendar is some shopping for the makings of a Peach Cobbler. Our fruit/veggie stand just opened Monday and I got some really gorgeous HUGE peaches for really cheap – love them – soooo juicy & sweet! That got my husband thinking about a Peach Cobbler; since it’s basically just the two of us I’m cooking for any more (sons are not really interested in eating lately – ???), I’m not really wanting to make a big cobbler that I KNOW I will want to eat waaaay too much of! Got a call yesterday asking if I’d make a dessert for a funeral at church tomorrow – perfect opportunity! Make a big one for the funeral and a little one for us! We’re also having a going away luncheon Sunday after church for some friends and I’m on that one for a salad – not sure on that one, either. Was just thinking: EASY which equals cole slaw – really quick to make; we’ll see where that one takes me.  Who knows? I might just ‘cave’ and make Taco Salad – another favorite for husband & I.

Speaking of recipes, getting a nice bunch of summer recipes and thought I’d share:


Tomato Bread Salad

1 (28 oz) can diced tomatoes, drained
1/2 C. diced mozzarella cheese
1/2 C. chopped fresh basil leaves
6 slices fully cooked bacon, heated &
1 1/2 C. large garlic seasoned croutons
1/4 C. balsamic vinaigrette dressing

Place drained tomatoes in shallow
serving dish. Sprinkle with cheese, basil
& bacon. Top with croutons; drizzle
vinaigrette over tomato mixture. Serve
immediately. Serves 6 (about 3/4 C. ea)

(recipe: readyseteat!)

Fresh Watermelon Salsa

1 1/2 C. chopped watermelon
1 C. chopped cucumber
1/2 C. chopped red onion
2 T. chopped cilantro
2 T. zesty Italian salad dressing
2 tsp. minced serrano chile
1/4 tsp. salt

Mix all ingredients until well blended.
Serve spooned over cooked fish.
Makes 3 C. or 24 (2 T.) servings

(recipe: Kraft Foods)

Zucchini Pancakes

2 medium zucchini (about 3/4 lb)
2 T. grated red onion
2 extra-large eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
unsalted butter & vegetable oil

Preheat oven 300 degrees F.
Grate zucchini into a bowl using large
grating side of a box grater. Immediately
stir in onion & eggs. Stir in 6 T. flour,
baking powder, salt & pepper (If batter
gets too thin from the liquid in the zucchini,
add remaining 2 T. flour). Heat a large 10-12
inch saute pan over medium heat & melt
1/2 T. butter & 1/2 T. oil together in pan. When
butter is hot but not smoking, lower heat to medium-
low & drop heaping soup spoons of batter into
pan. Cook the pancakes about 2 minutes on each
side, until browned. Place pancakes on a sheet pan
& keep warm in oven. Wipe out pan with a dry
paper towel, add more butter & oil to pan &
continue frying pancakes until all batter is used.
Pancakes can stay warm in oven for up to 30
minutes. Serve hot. Makes 10 (3 inch) pancakes

(recipe: Ina Garten-Food Network)

Strawberry Pretzel Squares

2 C. finely crushed pretzels
1/2 C. sugar, divided
2/3 C. butter or margarine, melted
1 1/2 pkg. (8 oz, ea) cream cheese,
2 T. milk
1 C. Cool Whip, thawed
2 C. boiling water
1 (6 oz) pkg. strawberry Jell-0
1 1/2 C. cold water
4 C. fresh strawberries, sliced*

Preheat oven 350 degrees F.
Mix pretzel crumbs, 1/4 C. sugar &
butter; press into bottom of 9 X 13 pan.
Bake 10 minutes; cool. Beat cream
cheese, remaining sugar & milk with
elec. mixer until blended. Stir in Cool
Whip; spread over crust. Refrigerate
until ready to use. Add boiling water to
gelatin mix in large bowl; stir 2 minutes
until completely dissolved. Stir in cold water
& refrigerate 1 1/2 hours until thickened.
Stir in berries; spoon over cream cheese
layer. Refrigerate 3 hours or until firm.
Makes 20 servings.

*Can also substitute 1 (20 oz) pkg frozen
whole strawberries, sliced. Stir into gelatin
along with cold water. Refrigerate 10-15
minutes or until thickened; spoon over cream
cheese layer. Continue as directed.

(recipe: Kraft foods)

Asian Grilled Pork Chops

1/4 C. olive oil
1 T. soy sauce
2 cloves garlic, crushed
1 T. minced ginger
1 t. Dijon mustard
6 center-cut pork chops

Mix oil, soy sauce, garlic, ginger,
mustard; brush on chops. Add
salt & pepper, to your liking. Refrigerate
at least 30 minutes or overnight. Preheat
grill. Grill chops 5-8 minutes on each side,
depending on the thickness. Let chops rest
on a plate 1-2 minutes before serving.

(recipe: Peg-Marys Recipe Exchange)

Yellow Polka Dot Zucchini Side Dish

2 T. olive oil
2 T. freshly squeezed lemon juice
1 tsp. honey
1 tsp. white vinegar
1 tsp. sea salt
1/8 tsp. coarse ground black pepper
2 medium zucchini
1 C. fresh corn kernels
1 C. yellow tomatoes, halved
1/4 C. fresh cilantro, chopped
1/2 C. thinly sliced green onions

White together olive oil, lemon juice,
honey, vinegar, salt & pepper in medium
bowl. Cut ends off zucchini. Using a vegetable
peeler, cut zucchini into long, thin strips. When
you get to the center of the zucchini, turn it over
& start on other side, peeling off strips until you
reach the center again. In large bowl, combine
zucchini ribbons, fresh corn kernels & yellow
tomato halves. Sprinkle with cilantro & green
onions; toss slightly. Pour dressing over veggies,
a little at a time, tossing as you go, until everything
is well coated. Place in medium serving bowl or serving
platter. Serves 4


Fabulous Shrimp

1 stick butter
1 lemon, sliced
fresh shrimp (your choice how big & how many)
1 packet dry Italian salad seasoning

Melt 1 stick of butter in pan. Layer sliced
lemon over top of butter then cover with
shrimp. Sprinkle salad seasoning over top.
Bake 15 minutes.

(recipe: Facebook)

Pineapple Pecan Chicken Salad

3 C. chopped cooked chicken breasts
1 C. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
dash black pepper
1/2 C. mayonnaise
1/2 C. chopped pecans
1 (20 oz) can pineapple tidbits, drained
2 T. lemon juice

Combine chicken, celery, green onion, green
pepper, salt & pepper, mayonnaise in a bowl.
Mix well & stir in pecans, pineapple & lemon
juice; chill half hour before serving.

(recipe: Facebook)

Carrot and Zucchini Bars with Lemon
Cream Cheese Frosting

•2 eggs, slightly beaten
•3/4 cup packed brown sugar
•1/2 cup canola oil
•1/4 cup honey
•1 tsp vanilla
•1 1/2 cups shredded carrot
•1 cup shredded zucchini
•1/2 cup chopped walnuts
•1 1/2 cups all-purpose flour
•1 tsp baking powder
•1/2 tsp ground ginger
•1/4 tsp baking soda

Lemon Cream Cheese Frosting

•1 (8 oz) pkg reduced fat cream cheese
•1 cup powdered sugar
•1 1/2 tsp lemon zest

Preheat oven to 175 degrees C.
 In a large bowl, whisk together the eggs, brown sugar,
oil, honey, and vanilla. Don’t worry about clumps of the brown
sugar, those will dissolve as it sits while you prepare the
remaining ingredients. Then fold in the carrot,
 zucchini, and walnuts.In another bowl combine add the
flour, baking powder, ginger, and baking soda. Whisk to blend
together.Add to flour mixture to the wet mixture. Stir just
until combined. Spread batter into an ungreased 13x9x2-inch
baking pan. Bake about 25 minutes or until a toothpick
inserted in center comes out clean. Cool completely in pan on a
wire rack.Once the cake is cooled prepare the frosting. In a medium
mixing bowl, beat the frosting ingredients with an electric mixer on
medium speed until fluffy. Spread or pipe the frosting over the cooled
bars. Makes 36 bars.

(recipe: Facebook)

Crunchy Asian Salad

1 envelope (.7 oz) Italian salad dressing MIX
1/2 C. sugar
2 T. soy sauce
2 (3 oz,ea) pkgs
ramen noodle soup mix
2 (16 oz, ea) coleslaw blend (cabbage slaw mix)
4 green onions, sliced
1/2 C. sunflower kernels
1/2 C. sliced almonds, toasted

Prepare dressing mix in small bowl as directed
on envelope; stir in sugar & soy sauce. Break
apart noodles; place in large bowl. Discard
seasoning packets (or reserve for another use).
Add coleslaw blend, onions, sunflower kernels &
nuts to noodles; mix lightly. Add dressing, toss
to coat. Makes 12 (1/2 C.) servings

NOTE: Dressing can be made ahead & refrigerated
up to 24 hours before using.

(recipe: Kraft foods)

On the crafting front I sort of ‘almost gave up’ on the tatting idea. Many, MANY attempts at the tatted bracelet/bookmark only to STILL get totally LOST in the directions and having no clue where to go from there. Even went to other tatting videos – one for a ‘simple’ beginners bracelet. I was happily cruising along on this one, rather proud of myself for actually GETTING this one UNTIL she set down HER work and I was able to look at it and realize: every ‘arch’ she made had THREE little ‘bumps’ (Picots) and mine only had ONE each – we’re talking FOUR arches made (to rip out) – very frustrating. It seems she automatically assumed that we would put the three picots in each arch – sigh. I ended up just forgetting the ‘birthday gift’ bookmark and just giving my friend other things I knew she’d like. Perhaps in a few days or so I’ll pick up the ‘simple beginner’ bookmark idea again, but for right now, I’m just feeling frustrated/defeated/etc. (sorry – crying in my coffee . . .) Ended up going back to the knitted baby hats and doing one, just to boost my ego a bit. (grin)

Gas Prices: have yours gone up? Ours just jumped 20 cents a gallon overnight again . . . sigh. Were something like $3.59/9 and now they’re $3.79/9 (or, could be higher, as I haven’t been ‘out’ yet today). Frustrating. They never seem to go down when I NEED gas, only when I’ve just filled up – how about you?

Better get off here, grandson’s due almost any minute which signals a day filled with ‘attempting to keep him amused’; at 7 he’s very easily BORED! sigh . . .

Enjoy your day – hope it’s WARM & DRY!



PS: Side note on youngest son’s court date/his accident: we went to court and spoke with the court magistrate. She was willing to bring the charge down to an ‘impeding traffic’ charge: $145.00 and NO POINTS/NOTHING ON HIS RECORD! I was thrilled! (He wasn’t, as it was HIS money used to pay the fine.) I don’t blame him for feeling angry about it, since it wasn’t him that did the actually hitting – but still, to get the points & his record expunged was, I thought, a really reasonable deal. Life goes on, eh?


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One CommentLeave a comment

  1. I’m sorry I stumbled in the dust and lost my place to comment on your posts.

    Pain pills don’t help either! But now I caught up reading and I’m
    trying to think of something to say about the tatting. I glad you love to learn new things because i wouldn’t even dip a toe into that project. As they say –you are a better man then I Gunga Din!!!!!

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