Nice Quiet Morning!

old lady at desk

Last night we had multiple thunderstorms – woke me up a few times; now I don’t have to worry about watering my two hanging flower baskets! Right now it’s 74 degrees, a little gray & gloomy. Today, so far, is nice and quiet – no particular errands to run – might go to the library to return some books a little later (I’ve run out of reading materials and dug into some old Clive Cussler books, but I’d read them all – sigh).

STILL trying to locate/find a suitable yarn to knit the shawl – not happy with the colors I’m finding (still can’t decide on either a camel or a sort of light goldish color). I either like the color (sort of) and the price is through the roof, or I like the weight (that means how thick the yarn is – I want it to be very thin to make a light, lacy shawl) but can’t find a color, or the price is right but it’s WOOL (don’t want ALL wool or it could shrink) – sigh. I have several ‘possibles’ – just still in the deliberation stage. I did get the blouse & shoes I wanted and the skirt & apron are being made, so it’s not a total loss (AND I have a year to prepare!).


5-Layer Cracker Toffee Bars

1 stick unsalted butter, melted
3 sleeves Ritz crackers, crushed
1 (12 oz) pkg. semi-sweet chocolate
1 C. chopped pecans, toasted
3/4 C. toffee bits
1 C. shredded coconut, toasted
1 (14 oz) can sweetened condensed

Preheat oven 350 degrees F.
Line a 9 X 13 pan with foil & spray
with nonstick spray. Combine
crushed crackers with butter; press
into bottom of pan; bake 10-12
minutes until golden brown. Cool
3-5 minutes. When crust has cooled,
top with remaining ingredients in
even layers in this order:
chocolate chips/chopped nuts/toffee
bits/toasted coconut.
Pour sweetened cond. milk evenly over
the entire pan. Bake 25-30 minutes until
bars are golden brown. Cool 2 hours
before cutting into squares.


Simple Potato Salad

6 medium russet potatoes*
cut into 1″ cubes
6 hard-boiled eggs, peeled &
1/3 C. sweet pickle relish
1 C. mayonnaise
1 heaping T. Dijon mustard
3/4 tsp. salt
3/4 tsp. black pepper

Boil potatoes in liberally salted water
15-20 minutes or until tender. Add
potatoes to colander & gently rinse
under cold water/drain thoroughly.
Add potatoes, chopped eggs & relish
to a large bowl. Combine mayonnaise,
mustard, salt/pepper in a small bowl;
whisk until thoroughly combined. Add
mayo mixture to potatoes & gently
fold until all ingredients are
thoroughly combined. Refrigerate until
ready to serve.

*Russet potatoes cook up a bit mushy;
if you like firmer cubes that will keep
their shape better, use 8-10 medium
Yukon Gold or red potatoes & cut into
3/4″ cubes


Cracker Barrel Sunday Chicken

oil for frying
4 boneless skinless chicken breasts
2 C. flour
2 tsp. salt
2 tsp. ground black pepper
1 C. buttermilk*
1/2 C. water

Pour 3-4 inches oil into a deep fryer or
large pot/deep skillet & heat oil to
350 degrees F.
Combine flour, salt & pepper in a bowl,
stir to combine well. In another bowl
mix buttermilk & water. Pat chicken
dry with a paper towel. Season chicken
with salt & pepper then dredge in flour,
dip in buttermilk & dredge again in flour.
Deep fry pieces in hot oil; turn during
cooking to make sure both sides are
golden brown, 7-8 minutes. When done,
drain on a wire rack. Serves 4

*If you do not have buttermilk, pour
1 T. lemon juice or vinegar in a 2 cup
measuring cup, fill the rest of the cup
to the 1 Cup measure with milk; stir
well & leave set 5 minutes – you will
have buttermilk!


Mango Chicken Salad Wraps

1/4 C. Miracle Whip salad dressing
1/4 tsp. curry powder
1 (6 oz) pkg. sliced chicken breast
1/2 C. chopped fresh mangos
1/4 C. chopped red peppers
1 T. sliced green onions
2 spinach-flavored (8″) tortillas

Mix Mir. Whip & curry powder until
blended; add all other ingredients
(except tortillas); mix lightly. Spoon
mixture down centers of tortillas;
roll up. Serves 2

*For extra flavor, add 1/4 C. dried
cranberries and/or drained canned
mandarin orange slices to filling

(recipe: Kraft foods)

Peach BBQ Pork

2 T. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 large peach, peeled/chopped
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 T. apple cider vinegar
2 T. Worcestershire sauce
1 T. maple syrup
pinch salt & pepper
1 lb. pork tenderloin, trimmed
of visible fat

In large saucepan, heat olive oil
over medium-high heat. Add onion
& saute, stirring occasionally, until
translucent, about 5 minutes. Reduce
heat to medium; add garlic & peach;
cook 3 minutes. Stir in tomatoes,
tomato paste, vinegar, Wors. sauce,
maple syrup & salt/pepper; cook,
stirring occasionally, 15 minutes.
Pour 3/4 C. sauce in bottom of
crockpot; lay pork tenderloin on
top of sauce. Coat top of pork with
remaining sauce. Cook 4 hours on
High or 8 hours on Low. Serves 4


Next Day Salad


1 large head iceberg lettuce,
1 small head cauliflower, broken
into florets
1 medium head broccoli, broken up
1 C. finely chopped red onion
1 C. chopped, cooked bacon (about
9 slices)
1/2 C. fresh grated Parmesan cheese

1 1/2 C. mayonnaise
1/4 C. sugar (or to taste)
2 T. apple cider vinegar
1 T. yellow mustard
1/2 tsp. kosher salt (or to taste)
1/4 tsp. black pepper ( or to taste)
1/4 tsp. Creole or Cajun seasoning
(optional – or to taste)

Layer ingredients in a deep (4 inch) 9 X 13
pan in order listed above. Whisk together
dressing ingredients & spread evenly over
top. Cover tightly with plastic wrap &
refrigerate at least 12 or up to 24 hours.
Toss well before serving. Serves 8


Buffalo Chicken Dip

2 C. finely chopped or shredded
cooked chicken
1/3 C. hot sauce (Franks/Tabasco)
1 C. mayonnaise
1 C. shredded Cheddar cheese
2 T. finely chopped green onions
1 tsp. lemon juice
1/4 C. crumbled blue cheese

‘Dippers’: cut celery sticks,
crackers, etc.

Preheat oven 375 degrees F.
Toss chicken with hot sauce; stir in
remaining ingredients (except blue
cheese); pour mixture into 1/2 qt.
shallow casserole dish; sprinkle top
with blue cheese. Bake, uncovered,
20 minutes or until bubbly. Serve with
desired ‘dippers’: celery sticks,
crackers, etc. Makes 3 C.

(recipe: Hellmann’
Creamy Spinach Tomato Tortellini

1 (20 oz. pkg. Three-cheese tortellini
(refrigerated kind)
2 T.butter
2 cloves garlic, minced
3 T. flour
1 tsp. onion powder
1 1/4 C. milk (do not use skim)
1/2 C. heavy cream
1 (14.5 oz) can petite diced tomatoes,
1 1/2 C. (packed) chopped fresh spinach
3 T. chopped fresh basil
2 tsp. chopped fresh oregano (or 1/2 tsp. dry)
salt & freshly ground black pepper
6 T. finely shredded Parmesan (plus more
for serving)
red pepper flakes, for serving (optional)

Cook tortellini accordg to pkg. directions. In
large, deep skillet or saucepan, melt butter
over medium heat; add garlic & saute 30
seconds, then add flour & onion powder.
Cook, whisking constantly, 1 minute. Slowly
pour in milk & cream then whisk until smooth.
Cook, stirring constantly, until mixture begins
to simmer, then add tomatoes, spinach, basil
& oregano. Season with salt & pepper, to taste.
Cook several minutes longer until sauce has
thickened & spinach has wilted. Add Parm.
cheese & stir until melted; remove from heat.
Toss prepared & drained tortellini into sauce
mixture. As pasta rests the sauce will seem
thicker & soak into the noodles.Serve warm
sprinkled with additional Parm. cheese, if
desired and optional red pepper flakes.
Makes 5 (1 C.) servings


Marinated Cucumber/Onion/Tomatoes

3 medium cucumbers, peeled/sliced
1/4 ” thick
1 medium onion, sliced & separated into
3 medium tomatoes, cut into wedges
1/2 C. vinegar
1/4 C. sugar
1 C. water
2 tsp. salt
1 tsp. fresh ground black pepper
1/4 C. oil

Combine all ingredients in large bowl;
mix well & refrigerate at least 2 hours
before serving.

(recipe: Mary Free-Marys’ Recipe

Dessert Salad

1 can cherry pie filling
1 can Eagle Brand condensed milk
1 can mandarin oranges
1 can crushed pineapple,
1 C. chopped pecans
1 (8 oz) tub Cool Whip, thawed

Mix all ingredients together; cover
& chill until serving.

(recipe: Dorie-Mary’s Recipe Exchange)

That’s the events of the day –
hope you have a GREAT DAY!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. I’m sure you will find what you want because you are quite the hunter. I have to tell you the singing bird chart had my inside birds answering. I enjoyed that a lot.
    The storms have had Brandy highly upset and I have to take time out to hold her. But as you said we don’t have to water!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: