Sure is lookin’ like Fall around here!


Boy, our weather here in good old Michigan is holding to the saying: If you don’t like the weather here, wait around a bit and it will change! It was in the 90’s Mon & Tues, then we had a HUGE rain/thunderstorm last night and now we’re 72 with rain and big winds. It’s supposed to be in the 60’s tomorrow – really weird.

Sorry I haven’t been as diligent with writing here, been feeling a bit ‘under the weather’. Been working through some health issues (not cancer) but will have to see a Urologist – oh, joy.

Knit/crochet-wise, finished the crocheted squares baby blanket (the second ‘extra’ one) but still want to crochet a white border around it. I found out at the Knit/Movie night Tuesday that they actually DO have another church group making the Detroit Veterans Hospital Baby shower blankets, so I don’t have to make myself crazy trying to make more; the two I have done can go for next year . . . YAY!  Had an opportunity to deliver more baby hats to the local hospital today (that hospital is sort of close to my Ob/Gyn) so I made one trip work for 2. It wasn’t the amount (baby hats) that I usually deliver, but they were happy.  After I crochet the border on the last baby blanket I can get back to knitting Newborn & Premie hats (and perhaps the occasional chemo cap).





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Snickerdoodle Apple Pie Bars

1 (16.5 oz) tube refrigerated sugar cookie dough
1 (20 oz) can apple pie filling
cinnamon sugar (recipe below)

Cinnamon-sugar mixture

1/4 C. granulated sugar
4 tsp. ground cinnamon

Preheat oven 350 degrees F.
Press 2/3 rds of cookie dough onto bottom of
a 8 X 8 or 9 X 9 baking pan. Sprinkle with 2/3rds
of cinnamon sugar mixture. Spread pie filling
over cookie base. Take small amounts of remaining
dough, flatten it slightly & place over pie filling; it
will NOT cover entire pie filling. Sprinkle with remaining
cinnamon-sugar mixture. Bake 35-40  minutes. Allow to
cool, then cut into squares.

(recipe: Facebook)

Pizza Casserole

1 bag  egg noodles
1 extra large jar Ragu sauce
 {or any tomato sauce you prefer}
3 C. shredded mozzarella cheese
{or more depending on how much you
like cheese!}
1 1/2 lbs. hamburger meat
1 package pepperoni

Preheat oven 350 degrees F.
Start with a thin layer of tomato sauce
on the bottom.
half of the noodles
half of the meat
half of the sauce
rest of the noodles
half the cheese
rest of the meat
rest of the sauce
rest of the cheese
End with pepperoni
Cover with foil; bake 30 minutes

After 30 minutes, remove  foil & bake
another 15 minutes

(recipe: Facebook)

Chicken Enchilada Dip Roll-Ups
(NO cooking!)

2 (8 oz, ea) pkgs. cream cheese, softened
1 1/3 C. shredded Mexican blend cheese
1 tsp. garlic, finely minced
1 1/2 T. chili powder
1 tsp. cumin
cayenne pepper, to taste
salt, to taste
1 Rotisserie chicken, skinned & shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
1 (10 oz) can Ro*tel tomatoes
1 pkg. jalapeno cheddar tortillas

Mix cheeses together until well blended.
Add all remaining ingredients; mix well.
Cover & refrigerate at least one hour. Place
one heaping spoonful onto tortilla; spread
to edges. Roll & cut into slices.

(recipe: Facebook)

Rice-Stuffed Peppers

2 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 1/2 tsp. salt
1/2 tsp. pepper
3 3/4 C. water
1 (14.5 oz) can Hunt’s diced tomatoes,
1 (10 oz) can diced tomatoes & green
chilies, undrained
1 (15 oz) can tomato sauce
1 T. ground cumin
3 C. uncooked instant rice
4 medium green peppers

Cheese Sauce:
1 1/2 lb. Velveeta, cubed
1 (10 oz) can diced tomatoes & green
chilies, undrained

In Dutch oven, cook beef, onion, green pepper,
garlic, salt & pepper over medium heat until
beef is no longer pink; drain. Add water, tomatoes,
tomato sauce & cumin; bring to boil. Reduce heat,
simmer, uncovered, 10 minutes. Stir in rice; simmer,
uncovered, 5 minutes. Remove from heat; cover &
let stand 5 minutes. Remove tops & seeds from
peppers; cut in half lengthwise. Place in a large
pan of boiling water; boil 4 minutes. Drain peppers & stuff with meat mixture. Place remaining meat
mixture in an ungreased 9 X 13 pan; top with stuffed peppers; pressing down gently. Cover & bake 1 hour. In a saucepan, heat sauce ingredients until cheese is melted; serve over peppers. Makes 8 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Picante Chicken &
Black Bean Soup

2 (15 oz, ea) cans black beans, rinsed & drained
3 1/2 C. chicken broth
2 (10 oz, ea) cans Ro*tel tomatoes with green chilies
1 red bell pepper, minced
4 oz can diced green chilies
1 T. ground cumin
1 tsp. ancho chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. oregano
2 (16 oz) skinless chicken breasts
1/2 C. chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium avocado, sliced
sour cream – garnish

Place one can beans in blender with 2 C.
chicken broth; puree then add to crockpot.
Add remaining beans & chicken broth to
crockpot, with tomatoes, bell peppers,
green chilies, cumin, chili powder, garlic
powder, onion powder, oregano, chicken
breasts & 1/4 C. cilantro. Cook on High
4 hours or Low 6-8 hours. After cooking,
remove chicken; shred with 2 forks &
return to crockpot. Add scallions, cilantro
& adjust salt & cumin, to taste. Serve hot
with lime wedges, avocados & sour cream
on the side. Makes about 10 1/2 Cups or
7 servings


Skillet Mexican Zucchini

1 garlic clove, finely chopped
1 T. olive oil
1 lb. zucchini, diced
1 large tomato, cored/seeded & diced
1 green onion, thinly sliced
1 T. minced fresh cilantro
1 tsp. minced pickled jalapeno
1/2 C. crumbled Queso Blanco (or
Queso Fresco, Cotija or feta cheese)
fresh lime juice, to taste
salt, to taste
freshly ground black pepper

Cook garlic in oil in large skillet over
medium heat 1 minute, stirring until
sizzling. Add zucchini & cook, stirring
occasionally, about 3 minutes or until
slightly softened. Add tomato & green
onion; cook 3 minutes. Remove from
skillet; add cilantro, jalapeno & lime juice.
season with salt & pepper, to taste. Top
with Queso Blanco. Serve hot. Serves 4


Zucchini Muffins

2 C. flour
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. margarine
3/4 C. sugar
2 eggs
1 (6 oz) container vanilla yogurt (about
3/4 C.)
2 C. grated zucchini, drained on paper
towels (about 2 medium zucchini)
(confectioner’s sugar-garnish, optional)

Preheat oven 400 degrees F.
Line 18 cup muffin pan with paper
liners; set aside. In medium bowl,
combine flour, baking powder, cinnamon,
baking soda & salt; set aside. In large
bowl, using elec. mixer, beat margarine with
sugar until light & fluffy, about 2 minutes.
Add eggs, one at a time, beating well after
each addition; beat in yogurt. Gradually
beat in flour mixture, then zucchini, just
until combined. Evenly pour into pan.
Bake 20 minutes or until toothpick
inserted into center of muffin comes out
clean. On wire rack, cool 5 minutes, remove
from pan & cool completely. Sprinkle, if
desired, with confectioners sugar.
Makes 18 muffins

(recipe: Unilever)

Roasted Tomatoes

4 T. margarine, melted & divided
3 lb. plum tomatoes (about 12), halved
1 large shallot (or small onion) finely chopped
3 cloves garlic, finely chopped
1 tsp. fresh thyme
1/2 C. panko bread crumbs
1/4 C. grated Parmesan cheese

Preheat oven 425 degrees F.
Grease a 9 X 13 baking pan. Add tomatoes,
then sprinkle with shallot, garlic, thyme &
1 T. margarine. Season, if desired, with salt &
pepper. Combine 2 T. margarine, bread
crumbs & cheese in medium bowl; sprinkle
over tomatoes. Broil until golden, about
2 minutes. Cool slightly before serving.
Serves 6

(recipe: Unilever)


1 1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 C. sugar
2 T. butter, softened
1 tsp. vanilla
1 tsp. lemon extract
1/3 C. lemon juice
1/2 C. oil

Lemon Icing

1 C. powdered sugar plus 1 T.
2 T. milk
1/2 tsp. lemon extract

Preheat oven 350 degrees F.
Combine flour, baking soda, baking
powder and salt in a bowl.Use a mixer
to blend together the eggs, sugar, butter,
vanilla, lemon extract and lemon juice in
a medium bowl. Pour wet ingredient into
the dry ingredients and blend until smooth.
Add oil and mix well.Pour batter into a well
greased 9×5-inch loaf pan.Bake  45 minutes
or until a toothpick stuck into center of the
cake comes out clean.

Make the lemon icing by combining all the icing
ingredients in a small bowl with an electric mixer
on low speed. When the loaf is cool, remove it
from pan and frost the top with the icing.
Let the icing set up before slicing.

(recipe: Facebook)

Hope you’re having a good day;



ps: Sorry for the change in font size on some of the recipes – my server seems to like to ‘change things up a bit’ sometimes.


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One CommentLeave a comment

  1. See I was right you don’t have to carry the whole load by yourself or your group!

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