Getting it done!

Today was the “Let’s get this DONE!” day; took the remainder of my deceased friend’s craft supplies to the Senior Center for their rummage sale this Thurs/Fri/Sat. Dropped off some books at the library and checked out a few more; stopped at Gordon Foods for some ‘staples’ (chips/hot dogs/sour cream), then finally wrapped it up at the grocery store to finish out the few things we needed. It’s a nice day but really HUMID! It’s 82 out and intermittently sunny or cloudy – we’re supposed to get rain and it sure feels like it! Went out side to finally photo the baby blanket/booties/hat & sweater:


This is the “Feather & Fan” Pattern


Feather & Fan blanket, baby hat, sweater & 2 pairs of booties (one 3 mo/one 6 month)


And around the yard today:

000_0038              Yellow Iris


Purple Iris


Lots of poppies at the back of the yard


This year’s geraniums (and the little painted birdhouses on the window sill)


Lemon Blueberry Layer Cake

1 C. unsalted butter, room temp
1 1/4 C. granulated sugar
1/2 C. light brown sugar
4 large eggs, room temp.
1 T. vanilla
3 C. flour (do not overmeasure)
1 T. baking powder
1/2 tsp. salt
1 C. buttermilk **
zest & juice of 3 medium lemons
(1 medium lemon=1 T. zest and
2-3 T. lemon juice)
1 1/2 C. blueberries, fresh
1 T. flour

Cream Cheese Frosting:
8 oz. cream cheese, room temp
1/2 C. unsalted butter, room temp
3 1/2 C. confectioners sugar
1-2 T. heavy cream
1 tsp. vanilla
pinch salt

Preheat oven 350 degrees F.
Spray three 9 x 2″ layer pans
with nonstick spray; set aside.

Using elec. mixer with paddle
attachment, beat butter on high
until creamy, about 1 minute. Add
gran. & brown sugars; beat on medium-
high speed until creamed, about 2-3
minutes. Scrape down bowl; add eggs &
vanilla, beat on medium speed until
all is combined, about 2 minutes; set
In large bowl, toss flour, baking powder &
salt together. Slowly add dry ingredients to
wet ingredients; beat on low speed 5 seconds,
then add milk, lemon zest & juice. Remove from
mixer & stir lightly until everything is just
combined. Toss blueberries in 1 T. flour & fold
into batter (batter will be extremely thick). Do
NOT overmix at any point. Spoon batter evenly
into prepared pans. Bake 21-26 minutes or until
a toothpick inserted into center comes out
clean. Remove from oven & allow to cool
completely before frosting.

Using mixer with paddle attachment, beat cream
cheese & butter together on medium speed until
no lumps remain, about 3 minutes. Add confect.
sugar, 1 T. cream, vanilla & salt – mix on Low speed.
Increase to High speed & beat 3 minutes. Add 1
more T. cream to thin out, if desired.
(NOTE: recipe makes enough frosting for a LIGHT
frost – don’t over frost cake or you will run out of

Assemble & Frost:
Using a large serrated knife, trim tops off cake
layers to create a flat surface. Place 1 layer on cake
plate; evenly cover top with frosting. Top with
2nd layer, more frosting, then third layer. Top
with frosting & spread around on sides. Top with
blueberries or lemon garnish, if desired. Refrigerate
at least 45 minutes before cutting or else cake may
fall apart as you cut it.
Can make cake 1 day in advance, if desired.

*If you do not have buttermilk:
Place 1 T. white vinegar or lemon juice in a
1 C. measuring cup. Add milk to bring milk
level to 1 Cup. Stir up and let stand 5 minutes
then use as your recipe calls for

Chicken Caesar Sandwiches

1 lb. boneless skinless chicken thighs,
trimmed of excess fat
1 lb. boneless skinless chicken breasts
2 C. water
1 tsp. chicken bouillon or 2 tsp. regular
chicken bouillon granules
1/2 C. Parmesan cheese
2 tsp. dried parsley
salt & pepper
1/2 to 1 C. Caesar salad dressing
buns/rolls or some type bread to
serve sandwiches on

Place chicken in crockpot; top with water
& bouillon. Cover & cook on Low 4-6 hours.
Remove chicken & place on cutting board.Shred
chicken or cut into small chunks. Drain liquid
from crockpot & discard. Place chicken back in
crockpot & top with dressing, Parm. cheese,
parsley, salt & pepper to taste; stir until combined.
Serve chicken over bread/rolls & top with lettuce.
Serves 6-8

(NOTE: using half thighs & half breasts prevents
the chicken from drying out in the crockpot)

Mushroom Bacon Bites

24 medium fresh mushrooms
12 strips bacon, cut in half
1 C. barbecue sauce

Wrap each mushroom with a piece of
bacon; secure with a toothpick. Thread
onto metal or soaked wooden skewers &
brush with barbecue sauce. Grill, uncovered,
over indirect medium heat 10-15 minutes
or until bacon is crisp & mushrooms are
tender, turning and basting occasionally
with remaining bbq sauce. Makes 2 dozen

(recipe: Dorie-Mary’s Recipe Exchange)

Meatball Sub Casserole

1 loaf French bread, cut into 1″ thick
slices, toasted
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 C. shredded mozzarella cheese, divided
1 lb. pkg. fully cooked frozen meatballs,
1 (28 oz) jar pasta sauce

Preheat oven 350 degrees F.
Arrange bread slices in single layer in
ungreased 9 X 13 pan. Fill in gaps with
small chunks of bread. In a bowl, combine
cream cheese, mayonnaise & seasonings;
spread mixture over bread slices. Sprinkle
with 1/2 C. cheese. Gently mix together
spaghetti sauce & meatballs; spoon over
cheese. Sprinkle with remaining cheese &
bake, uncovered, 30-35 minutes.
Serves 4


Banana Split Pie

1 prepared graham cracker pie crust
1 (3 oz) pkg. cream cheese, softened
2 C. powdered sugar
1 (8 oz) can crushed pineapple
2 medium bananas
1 (6 oz) box instant white chocolate
pudding & pie filling mix
1 (8 oz) tub Cool Whip, thawed
10 strawberries, sliced

Prepare pudding according to pkg.
Beat cream cheese &
powdered sugar
together until
fluffy then spread evenly over
bottom of pie crust. Drain
pineapple well & spread evenly over
cream cheese. Slice bananas & cover
pineapple with slices. Pour pudding
mixture on top & top with Cool Whip.
Cover entire pie with sliced strawberries
(or other fruits or ground walnuts)


Hawaiian Ham ‘n Cheese Sliders

1-2 pkgs. Hawaiian sweet rolls
1 onion, minced
1 stick butter
3 T. Dijon mustard
2-3 tsp. Worcestershire sauce
3 tsp. poppy seeds
1 1/2 lb. shaved deli ham (or more)
8-10 slices Swiss or American cheese

Preheat oven 350 degrees F.
In saucepan, melt butter; add onion &
cook until soft. Add mustard, Worcest-
ershire & poppy seeds; simmer 5 minutes.
Slice rolls down middle; place in pan with
foil on bottom. Place 2/3rds of mixture
on bottom of rolls. Add ham & cheese;
top with other side of rolls, add rest of
mixture to tops. Bake 20 minutes. But
where lines are on rolls.

(recipe: Facebook)

Country Fried Steak & Country Gravy

8 (6 oz) round steaks
2 C. water
1 T. white vinegar
1 1/4 tsp. salt, divided
3 C. flour
2 T. ground black pepper
2 C. vegetable oil
2 T. flour
1 C. milk

Pound steaks to 1/4″ thickness; cut each steak
in half, crosswise. Place in large bowl; cover with
water, vinegar & 1 tsp. salt. Marinate 2 hours in
fridge. In clean plastic bag, combine 3 C. flour &
pepper; add meat (shake off excess marinade),
one piece at a time, shaking to coat completely;
set aside in single layer on sheet pan. Heat oil
in deep, large skillet to 365 degrees F. or when
a small piece of meat sizzles immediately on
contact with hot oil. Add meat to pan, without
crowding; brown until golden brown on both
sides & thoroughly cooked, about 2 minutes
per side. Drain on paper towels & keep warm.


Pour off all but 2 T. oil in skillet; add remaining
2 T. flour, stirring & scraping bottom. Cook 3 minutes.
Remove from heat; gradually whisk in milk. Return
to medium heat, add remaining 1/4 tsp. salt; stir
until thickened, about 1 minute. Serve immediately
over steaks. Makes 8 servings.

(recipe: Rhonda G-Marys Recipe Exchange)


Apple Bars

2 C. sugar
1 C. vegetable oil
3 eggs, beaten
3 C. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 C. chopped nuts
3 large cored/diced red apples,
with skins on
2 tsp. vanilla

Preheat oven 350 degrees F.
Cream sugar & oil together; add eggs.
Combine flour, soda, salt & cinnamon in
separate bowl then add to creamed
mixture. Fold in nuts, apples & vanilla.
Pour into greased 9 X 13 pan; bake 30

(recipe: Rhonda G-Marys Recipe Exchange)

Taco Pizza

1 pkg. pizza crusts (2)
1 lb ground beef
1 pkg. taco seasoning mix
1 large can refried beans
shredded lettuce
taco cheese
crushed tortilla chips
chopped tomato
taco sauce

Preheat oven to temperature
suggested on pizza crust package.
Brown ground beef in skillet; crumble &
cook. Drain fats; add taco seasoning,
set aside. Assemble pizza crusts on 2
cookie sheets or pizza pans. Spread half
refried beans evenly on bottom of each
pizza crust. Divide taco meat between crusts,
spreading evenly. Bake 20 minutes. Remove
from oven & slice with pizza cutter (it’s easier
to slice at this step). Top generously with lettuce,
taco cheese, tomato, tortilla chips, & taco sauce.
Makes 2 pizzas.



Hope you’re having a GREAT day (with no rain!)
I know . . . we NEED rain for the plants & animals,
but wouldn’t it be great if it only rained at night
while we were sleeping? Just a thought . . .




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One CommentLeave a comment

  1. The baby things are lovely. I sure do like them flowers Ma’am. If you are like me we could keep this weather all the time!!!!

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