Getting Ready –


57 dishcloths ready to deliver!

The above photo gives you an idea of the amount BUT – there are still about 62 MORE dishcloths waiting to be picked up! One of our group has been in the hospital (got out yesterday) and she’s trying to decide how/when to get them picked up/delivered to me. Originally I thought it was going to be tomorrow, but now I’m not sure (right now she has a migraine). We’ll see – I told her that if, by some fluke, we DON’T get them – they can always be picked up later and the Historical Society will be able to use them in their before Christmas sale – so we’ll see how it pans out. The ladies in the group are always gracious and welcoming – we had another new person Tuesday night – YAY! I’m, for now, just working on baby hats and the occasional row or two on the current baby blanket.  Chatted with my husband today about the logistics of the ‘to and from’ for both days. Saturday he will be driving me to the site, then picking me up later that evening. Sunday I was originally going to go to church then come to Log Cabin Days, but now that will not really work out, as someone should be there with our sign & ‘stuff’ (that would be me). I was going to drive myself, but then that leaves me lugging the sign, table covers, my knitting, folding chairs, etc. ON THE SHUTTLE BUS! That won’t work! Now the plan is: husband is going to skip Sunday School, drop me off, go to church and pick me up at the end, after 4 p.m. YAY! (As the years go by with this ‘project’ I keep accumulating more ‘STUFF’ to haul along – first year it was just me & my knitting! I don’t even think I brought any business cards! Oh well – it will all work out in the end!

Our weather is being goofy again – overcast, a little chilly 77 degrees F. Weather for Saturday is Sunny (yay) but Sunday is 60% chance of thunderstorms. (yuck). I remember two years ago we had to close early on Sunday because there was a BIG thunderstorm coming in – I think we left at around 2:30. I felt bad because they make money with this project and closing early cut into that, but what can you do?


 Orange Dreamsicle Cake

1 box Duncan Hines Orange
Supreme cake mix
1 C. milk, cold
1/2 C. fresh orange juice
1/2 C. vegetable oil
1 small box orange jello
1 small box French vanilla
pudding mix
4 large eggs

1 medium tub Cool Whip,
1 large can crushed pineapple,
well drained*
1 C. sour cream
1 1/2 C. sugar
1/2 C. chopped pecans,
finely chopped

*Open can pineapple, pour into a
colander & mash with a spoon (if
you do not do this, frosting will
be runny).

Preheat oven 350 degrees F.
(see ** note at bottom)

Grease & flour three 8″ or 9″
cake pans.
In large bowl place cake mix, milk,
oil, orange juice, pudding & jello
mixes, and eggs (beating after adding
each one);  mix well. Divide batter
among cake pans; bake 30 minutes.**
Cool cakes on racks until cooled.

In medium bowl add drained
pineapple, sugar, sour cream & 1 C.
Cool Whip; mix well by hand. Spread
frosting between cake layers. Sprinkle
bottom & second layer with chopped
nuts. Add 1 to 1  1/2 C. Cool Whip to
frosting mix; fold in and frost top &
sides of cake. Keep refrigerated.

**If using dark cake pans, bake at 325
degrees F.


Cheesy Taco Rice
(serves 12-15)

3 lb. ground beef
2 C. red pepper, diced
2 C. red onion, diced
2 T. garlic, minced
2 lb. Queso Blanco Velveeta,
1 (24 oz) jar salsa
6 C. rice, cooked
3 T. taco seasoning mix
1 C. tortilla strips (garnish)

Brown beef in skillet over
medium heat, breaking up large
chunks; salt & pepper to taste.
Cook 6-8 minutes; drain

1 T. drippings) & put meat in
crockpot. Return skillet to medium-
high heat; saute onion & red pepper
in reserved drippings, until soft 3-4
minutes; salt & pepper to taste. Stir
in garlic; cook 2 minutes – place in
crockpot. Add cheese, cooked rice,
salsa & seasoning; mix thoroughly.
Cover & cook on High 2 hours or until
mixture is heated through & cheese
is bubbly. Scoop into bowls, garnish
with tortilla strips & serve.


Sour Cream/Cucumber/Onion Salad
(overnight recipe)

4 large cucumbers, peeled/sliced
about 1/2″ thick
1 T. kosher salt
1 extra large Vidalia onion, sliced
into rings

1/3 C. white vinegar
1/3 C. granulated sugar
1 C. sour cream*
1/4 tsp. cracked black pepper
1/4 tsp. dill weed (optional)

Place cucumber slices in colander,
place colander on a rimmed dish;
toss cucumbers with salt & let
rest at least 30 minutes to draw
out some of the water.
Whisk together ingredients. Add
cucumbers & onions to dressing.
Toss, cover tightly & store in
refrigerator several hours or
overnight, stirring occasionally.
Serves 4-6

NOTE: After salting step, run cucumbers
through salad spinner to spin off any
remaining moisture. Salt before
proceeding with recipe.

*Can substitute mayonnaise, Greek
plain yogurt or buttermilk (use half)
for sour cream.

Shrimp & Asparagus Pasta

16 oz. angel hair pasta
2 T. butter
1 T. olive oil
3 garlic cloves, minced
1 lb. shrimp, peeled/deveined
2 C. diced asparagus
1 tsp. salt
1/2 tsp. white pepper
1 (12 oz) can evaporated milk
1 C. halved cherry tomatoes
1 C. shredded Parmesan cheese

Cook pasta accordg. to pkg. directions.
In large skillet melt butter; add oil,
garlic, asparagus, salt & pepper – saute
3 minutes. Add shrimp & saute an
additional 3 minutes; stir in evap. milk.
Boil & reduce heat; simmer 3 minutes.
Add tomatoes & pasta, stir well then
sprinkle with Parmesan cheese.
Serves 4



King Crab Appetizers

2 (12 oz) pkgs. refrigerated biscuit
1 (8 oz) pkg cream cheese, softened
1 (6 oz) can crab meat, drained
2 T. mayonnaise
2 T. grated Parmesan cheese
1/2 C. shredded Cheddar cheese
2 T. thinly sliced green onion
1 tsp. Worcestershire sauce
1 pinch paprika

Preheat oven 375 degrees F.
Lightly grease 12 tartlet pans.
Divide rolls in half & press into
prepared tartlet pans; set aside.
In large bowl, combine cream
cheese, crab, mayonnaise, Parmesan,
Cheddar cheese, green onions &
Worc. sauce. Spoon 1 tsp. mixture
into tarts & garnish with paprika.
Bake 15-20 minutes or until light
brown. Makes 12

NOTE: Tartlets freeze well, just reheat
before serving.

(recipe: Rhonda G-Marys Recipe


Asian Noodles in Peanut Sauce

1 C. chicken broth
1/2 C. barbecue sauce
1 tsp. crushed red pepper
1 C. dry roasted peanuts, chopped &
2 tsp. oil, divided
1 1/2 lb. boneless skinless chicken
breasts, cut into thin strips
1 onion, sliced
1 red bell pepper, cut into strips
1/2 lb. spaghetti*, uncooked
1/4 C. chopped fresh cilantro

Blend chicken broth, bbq sauce,
crushed red pepper & 3/4 C. nuts
in blender until smooth. Heat 1 tsp.
oil in large nonstick skillet on
medium-high heat. Add chicken;
cook 5 minutes or until done,
stirring occasionally. Remove from
skillet  & cover to keep warm. Add
remaining oil to skillet; add onions &
bell peppers, cook & stir 5 minutes
or until crisp-tender. Cook spaghetti
accordg to pkg. directions, omitting
salt. Drain spaghetti; add to ingredients
in skillet along with chicken. Remove
from heat & add peanut sauce. Mix
lightly. Sprinkle top with cilantro &
serve topped with remaining nuts.
Makes 6 servings.

*May be made with fettuccine, also

(recipe: Kraft foods)

Jalapeno-stuffed Chicken
make-ahead recipe/overnight?

8 small boneless skinless chicken breasts,
2 lb, pounded to 1/4″ thickness
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) pkg. Mexican-style finely
shredded Four Cheese, divided (Kraft)
2 fresh jalapeno peppers, seeded,
finely chopped
1 egg
3 C. tortilla chips, finely crushed (about
1 C.)
1 C. green salsa

Place chicken on work surface. Mix cream
cheese, 1 1/2 C. shredded cheese & peppers
until blended; spread on chicken. Roll up
tightly, starting at short end. Refrigerate
up to 8 hours.
Preheat oven 375 degrees F.
Beat egg in shallow dish; place crushed
chips in separate shallow dish. Dip chicken
in egg, then roll in crushed chips. Place,
seam sides down, in single layer in shallow
pan sprayed with nonstick cooking spray.
Bake 35 minutes or until chicken is done.
Warm salsa. Top chicken with remaining
shredded cheese & serve with salsa.
Serves 8

NOTE: Roll-ups can be secured with wooden
toothpicks before baking – discard toothpicks
before serving.

(recipe: Kraft foods)

Mom’s Cottage Potatoes

8 Russet potatoes, cooked & diced
1 C. shredded Cheddar cheese
1 tsp. onion salt
1/2 C. bread crumbs
1/2 C. milk
1/2 C. butter, melted
1 tsp. salt
1/2 tsp. pepper
1 C. crushed corn flakes

Preheat oven 400 degrees F.
In large bowl mix together
potatoes, Ched. cheese, onion
salt & bread crumbs; pour into
greased 9 X 13 pan. In small
bowl mix together milk, butter,
salt & pepper; pour over potato
mixture. Top with crushed
corn flakes. Bake 30 minutes.
Serves 6


Parmesan-encrusted Tilapia

4 Tilapia fillets
1/2 C. Panko bread crumbs
1/2 C. Parmesan cheese, shredded
3 T. butter, melted

Preheat oven 425 degrees F.
Spray cookie sheet with nonstick
spray. Mix butter, Panko & Parm.
cheese in a bowl. Lay Tilapia
fillets on cookie sheet & top
with Parm mixture. Bake 15-20
minutes. Serves 4


Pecan Pie Cookie Bars

2 C. flour
1/2 C. confectioners sugar
1/4 tsp. baking powder
1 C. butter, room temperature

1 1/2 C. dark corn syrup
2/3 C. dark brown sugar
4 large eggs
1/3 C. flour
2 tsp. vanilla
1/2 tsp. salt
1 1/2 C. toasted coarsely-chopped

Preheat oven 350 degrees F.
Combine flour, confect. sugar &
baking powder in large bowl; whisk to
combine. Using an elec. mixer, beat in
butter to flour  mixture until it resembles
coarse crumbs. line a 9 X 13 pan with
foil that extends to edges of the pan.
Press crust mixture evenly into pan &
bake 15 minutes.

Prepare Filling:

Combine all filling ingredients in a bowl
(except pecans). Once smooth, stir in
nuts. When crust is finished baking, remove
from oven & evenly spread with filling.
Return pan to oven & bake another 30-35
minutes or until a knife inserted into center
comes out clean. Cool completely, then cut
into squares. Makes 24 bars



Put a pork roast in the crockpot yesterday
with a can of cranberry jelly & let it cook
until it fell off the bones. I ‘was’ going to
serve it with baked potatoes, but it was
just too tempting – put some on a hamburger
bun with BBQ sauce & cheese – YUMMM!
There’s enough for leftovers tonight with
baked potatoes – works for me!

Hope you’re having a SUNNY, BRIGHT and



Published in: on June 26, 2014 at 3:49 pm  Leave a Comment  

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