Up and At ‘Em Monday!



Here we are at the start of another week – what to do? That was the first thought in my head as I awoke this morning. I knew there were several things I was supposed to get done – but now, remembering them? That’s another story! I keep little bits of paper all over the house for exactly those moments; you know – when you’re printing something on the computer and something goes wrong (ie: you end up printing the ENTIRE batch of pages when you only wanted to print ONE recipe? Those times!) I cut the paper up into note-sized bits then use them for recipes, notes, etc. Well, first thing today is the finishing, printing and (hopefully in the next day or so) mailing of my special needs group’s next July/August newsletter. It was pretty much done, composing-wise – just had to finish writing another article and proof-reading it. That’s done and now I’m working on the printing of 50+ copies (just finishes stapling #24 – this particular issue has an extra Memorial page for the student I believe I mentioned in another post. She passed away about a week ago from uterine cancer – lovely girl, but restricted to a wheelchair – now she’s FREE!

Am aiming at getting my list together of things to take for Log Cabin Days: sign for the group with photos of our various charity projects, table covers, business cards, MY KNITTING, camera, extra folding chairs, bottled water (for me) – I’m sure there will be a few more items to add as the day gets closer (it’s THIS Sat/Sunday). On the ‘table cover’ note: went to a small county rummage sale yesterday (got there late) but was able to snag a single-bed sized quilt – to me it looks like Christmas colors (cranberry reds & dark forest greens) but it will make a nice picnic table cover for the days ahead. (something tells me I’ve already blogged about this – sigh – call it a ‘Senior Moment’ . . .)


Healthy Banana Bread
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F
Lightly grease a 9×5 inch loaf pan.In large bowl,
combine flour, baking soda and salt. In separate
bowl, mix together applesauce and honey. Stir in
eggs and mashed bananas until well blended. Stir
banana mixture into flour mixture; stir just to
moisten. Pour batter into prepared loaf pan.
Bake 60 to 65 minutes, until a toothpick inserted
into center of the loaf comes out clean. Let bread
cool in pan for 10 minutes,
then turn out onto a wire rack.

(recipe: Facebook)

Stewed Tomatoes w/Butter Toasted Croutons

3 C. cored/peeled/roughly chopped fresh
ripe tomatoes (about 2 lb)
2 T. unsalted butter
4 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
6 basil leaves, chopped

2-3 slices crusty French or Italian bread, cut
into 3/4″ cubes
1 T. butter
garlic salt

Place tomatoes, butter, sugar, salt & pepper
into a small saucepan; heat to simmer then
reduce heat to medium-low. Let simmer 20-30
minutes until tomatoes are cooked, soft & flavors
have blended. Add chopped basil & more butter,
sugar, salt & pepper if needed for balance.

Melt 1 T. butter in small frying pan on medium
heat; add bread cubes & arrange in single layer
in pan. Let gently cook on medium heat so that
bread dries out & gets slightly toasted; turn over
to toast other side. Cook about 10 minutes or until
croutons are crunchy/dry and slightly toasted.
Sprinkle with garlic salt & remove from heat.
Serve tomatoes with a few croutons on top of
each individual serving. Serves 3

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Lemonade!

2 C. sugar
4 C. water
2 C. lemon juice
12 C. cold water

Combine first 2 ingredients in a
crockpot. Heat on High 1-2 hours;
stir to dissolve sugar completely. Add
lemon juice to crockpot & turn off
heat. Add remaining water & chill.
Serve cold.

(recipe: passionforsavings.com)

Honey Dijon Chicken

4 chicken breasts (about 2 lb)
2 T. butter
1 T. olive oil
1 T. fresh garlic, minced
1 1/2 C. chicken broth, divided
1 C. Half & Half
2 tsp. Dijon mustard
1 1/2 tsp. honey
1/2 tsp. thyme
pinch red pepper flakes
salt & pepper
fresh parsley, chopped (optional)

Cut each chicken breast in half and place
in gallon-sized zip lock bag. Pound with
meat mallet until it’s about 1/2″ thick.
Cut each piece of flattened chicken in
half (should have about 16 (2-3″) pieces.
Heat large, deep skillet over medium-high
heat. Add 2 T. butter & 1 T. oil; allow to
heat through. Sprinkle salt & pepper over
chicken pieces & carefully place them into
hot pan. Cook about 9 pieces at a time.
Don’t overcrowd. Cook 3-4 minutes on each
side or until golden brown and inside is
no longer pink. When chicken is cooked,
pour 1/4 C. chicken broth into pan, cover with
lid & let chicken simmer about 2 minutes.
Remove chicken to separate plate; cover with
foil. Cook remaining chicken following above
instructions. When all chicken is cooked &
covered with foil, prepare sauce. Add garlic
to pan & allow to cook 1 minute (leave any
chicken broth in the pan). Add 1 C. broth,
1 C. Half & Half, 2 tsp. Dijon mustard, 1 1/2
tsp. honey, 1/2 tsp. thyme, 1/2 tsp. parsley,
pinch red pepper flakes, & dash of salt &
pepper; mix well. Simmer, over medium-high
heat 3-4 minutes; this will start to thicken;
taste & add more salt/pepper as needed.
Remove pan from heat; cover & let set
2 minutes. Place cooked chicken on a platter
& drizzle sauce over top. Serves 6-7

(recipe: jamiecooksitup.net)

Strawberry-Rhubarb Cobbler

1  lb. lean ground turkey ( or ground beef )
1 pkt. taco seasoning
3/4  C. water
1  (16 oz) can  tomatoes ( diced )
1 (16 oz) can pinto beans ( drained & rinsed )
2 C tortilla chips, light ( or broken taco shells )
1 C. shredded cheddar cheese
4  green onion
1  bell peppers ( red, diced )
1 C.  green leaf lettuce ( chopped )

Cook meat in skillet until browned; drain.
Add taco seasoning & water; cook & stir
until sauce thickens. Add diced tomatoes &
bring to a boil. Reduce heat, cover & simmer
about 10 minutes stirring occasionally. Add
pinto beans; cook, uncovered, 5-10 minutes
longer or until liquid from tomatoes is
reduced. In ungreased 2 qt. casserole dish,
place broken tortilla chips or taco shells; top
with meat mixture, sprinkle with cheese &
microwave about 3 minutes to melt cheese.
Top with lettuce, green onions & red bell pepper.
Serve warm.

(recipe: thepinjunkie.com)

Broccoli, Ham & Dijon Au Gratin

1 C. heavy whipping cream
1 large bunch broccoli, including stalks, cut
into florets*
2 T. Dijon mustard, whole grain
1 1/2 C. Cheddar/Colby cheese blend,
shredded (with 1/2 C. set aside)
1/4 lb. ham or Canadian bacon, cut into
small cubes
salt & fresh ground black pepper, to taste

Preheat oven 425 degrees F.
Pour cream into saucepan & heat over
medium-low heat. Bring to low simmer &
allow to reduce by about half. Be careful
to watch; do not let it boil over.
Bring some salt water to boil in a soup pot.
Add broccoli to soup pot; simmer 3 minutes.
Strain & immediately plunge into ice water.
Leave broccoli in ice water until chilled
thoroughly. (this will help brocc. stay green).
Once chilled, remove & let drain & dry.
*(You can also use frozen broccoli & add to
the recipe at this point)
Whisk Dijon mustard into cream. In a bowl,
add 1 C. grated cheese; add diced ham & mix.
Whisk cheese & ham mixture into cream until
completely melted & sauce had been made.
Add cooled dry broccoli to sauce; stir until
broccoli is coated; pour mixture into a pie
pan or baking pan. Bake about 15-20
minutes, until top is browned.

(recipe: djfoodie.com)

Chocolate Peanut Butter Surprises

1 box brownie mix (plus eggs & oil required on box)
1 pkg. mini Reese’s peanut butter cups, unwrapped

Preheat oven 350 degrees F.
Line mini-muffin tins with paper liners. Mix brownies
accordg. to pkg. directions. Fill each mini-muffin cup
about 3/4ths full. Press one peanut butter cup into
each brownie. Bake 8-10 minutes.

NOTE: Can be made with regular sized muffin tins,
also. Just adjust cooking time to around 15-18

(recipe: the-girl-who-ate-everything.com)

Our weather has been rather pleasant lately – in the mid 70’s
which is just to my liking. According to our weather report,
it’s supposed to have a high of 79 degrees with scattered
thundershowers, some severe – 50% possibility of rain. Oh well,
that will save me ‘attempting’ to remember to water my two
outdoor flower pots – right?

Hope you are enjoying a GREAT summer and remember
to have a good day – relax, recline, read a book/drink a
nice refreshing beverage of your choice (or just eat some
chocolate – works for me!)





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