Boy – oh – Boy, the Weather!


We knew we were due for some rain, as it’s been pretty dry here but we certainly DIDN’T expect what we got! Last night we had a pretty good thunderstorm – knocked out the power TWICE, but we were fortunate that it was only out minutes each time. The strange thing was, during the 70+ MPH winds there came this barrage of HAIL! Ours was only dime-sized (yes that sounds strange)


but after checking with friends from other areas surrounding mine, I found that some actually got


Golf-Ball sized hail!

AND, if that’s not enough to convince you – try this one!!!


This photo came from the Detroit area – SURE am glad we didn’t get that!

It was really coming down – I was worried our cars might get dented, but we survived with no damage. Today on my trip to the library (which got canceled because they had no power) I noticed the amount of downed tree branches; we were CERTAINLY lucky – no power for a few minutes is NOTHING (I’ve got lots of candles!).

Not much going on today, later on I’m going to Panera to try to help a new knitter – she knits like me (Continental – Combined) and is trying to figure out a baby blanket pattern I gave her – we’ll see how that goes. Got a few more baby hats knit – sometimes I just like to work on those, as they’re small and go quickly (Premie= 1 hour, Newborn 1 1/2 hrs). ALMOST finished with the crocheted kinda shiny yarn baby blanket (don’t remember if I even mentioned this one; I gave away one like it and wanted to replace it for the Detroit Vet’s Baby Shower). This one is done in a sort of kinky yarn mixed with a shiny nylon-like yarn; I acquired it who knows when with the idea that I could probably make a baby blanket out of it – there were 2 skeins: one green with shiny and one a little larger blue with shiny. I crocheted up all the green and am going until the blue matches the size of the green half, then crocheting a plain white border around it. There’s only about 10 rows left to finish, then the border – “Piece of Cake”, so to speak.


Cinnamon Roll Cake

1 (18 1/2 oz) box yellow cake mix
1 C. brown sugar, packed
1 T. cinnamon
2 C. powdered sugar
1/4 C. milk
1 1/2 tsp. vanilla

Preheat oven 350 degrees F.
Prepare cake mix accordg. to
pkg. directions; spread half
of batter into greased 9 X 13″
cake pan. In small bowl, mix
brown sugar & cinnamon; sprinkle
evenly over batter in pan then
top with remaining batter. Run a
table knife through the layers to
create swirls. Bake 30-35 minutes
until a toothpick inserted into
center comes out clean. In a bowl,
combine powdered sugar, milk &
vanilla, adding more milk if needed
to reach desired consistency. Spread
over warm cake & cut into squares.
Serves 10

(recipe: Rhonda G-Marys Recipe

Watermelon Ice

1/2 small watermelon, peeled/seeded & cut
into 1″ chunks (about 6 C.)
3 T. confectioners sugar
1 T. lemon juice
1/4 tsp. salt

In covered blender on Low speed,
blend 1 C. watermelon with confect.
sugar, juice & salt until smooth. Add
remaining melon & blend until smooth.
Pour into a 9″ X 9″ pan; cover with
foil or plastic wrap & freeze until
partially frozen, about 2 hours. Spoon
watermelon mixture into a large, chilled
bowl. With mixer on High speed, beat
until fluffy. Return mixture to baking pan
& freeze until firm, about 1 1/2 hours.
To serve:
Remove from freezer & let stand 10
minutes at room temp. for easier

(recipe: Rhonda G-Marys Recipe

Bacon-Cheeseburger Pizza Balls


10 refrigerator biscuits
1/2 C. shredded mozzarella
1/2 C. shredded Cheddar cheese
1/2 C. browned hamburger (in
1/4 C. crispy bacon bits
black pepper (to taste)
onion powder (to taste)
egg white, beaten (for wash)
Parmesan cheese, grated

Preheat oven 425 degrees F.
Roll out individual biscuits to about
3 1/2 ” across. Place a bit of hamburger,
bacon, cheeses, pepper (if desired),
onion powder (if desired) and shape
filled biscuit into a ball, pinching top.
Place balls in greased pie pan with
seams (or pinched side) down. Brush
tops with beaten egg white. Sprinkle
tops with grated Parmesan cheese.
Bake 15 minutes or until golden brown.
Makes 10 balls


Chicken Tamale Casserole

4 oz. Cheddar cheese, grated
4 oz. Monterey Jack cheese (or
Pepper Jack) grated
1/3 C. milk
1 egg
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (Jiffy)
1 (4 oz) can chopped green chilies
1 (10 oz) can red enchilada sauce
1 lb. ground chicken/turkey or beef
salt & pepper, to taste
fresh chopped cilantro or parsley,
to taste

Preheat oven 400 degrees F.
Spray 9 X 13 pan with nonstick spray.
Combine cheeses in small bowl. In
large bowl, stir together 1/4 C. combined
cheese, milk, egg, cumin, red pepper, corn,
muffin mix & green chiles; mix until just
combined. Pour mixture into prepared pan;
bake 15 minutes or until just set. Cook chicken
(or other meat) in skillet over medium heat until
cooked completely through. Drain, if necessary,
and add salt & pepper. Remove cornbread
mixture from oven & pierce all over with a fork.
Pour enchilada sauce over corn bread mixture;
top with chicken & remaining cheese. Return
to oven another 15 minutes. Sprinkle top with
cilantro or parsley & serve.


Fluffy Strawberry Salad

1 (6 oz) box strawberry or raspberry
1 C. boiling water
1 C. crushed ice (or 1 C. cold water)
1 (5.1 oz) box instant vanilla pudding
1 (20 oz) can crushed pineapple
4 C. mini marshmallows
1 (12 oz) tub Cool Whip, thawed
1 (16 oz) container fresh strawberries

Pour Jello mix into medium bowl;
pour boiling water over & stir until
dissolved. Pour in cold water (or ice)
& stir until ice has melted (or water/
starting to gel). Refrigerate 10 minutes
or until Jello is slightly set up (should
be as thick as pudding but will also
work if it is totally set up). In a large
mixing bowl pour crushed pineapple
with juices; 1 box vanilla pudding;
stir to combine. Add marshmallows
& tub Cool Whip; fold together. Stir
up refrigerated Jello and pour into
Cool Whip/Marsh. mixture; stir to
combine. Wash & hull strawberries;
slice up. Add to mixture & stir to
combine. Cover & refrigerate at
least 1 hour before serving. Can be
made up to 24 hours in advance.
Makes 15 generous servings.


Crockpot Chicken Tortilla Soup

1 lb. boneless, skinless chicken breasts
1 (15 oz) can whole peeled tomatoes,
1 (10 oz) can enchilada sauce
1 medium onion, chopped
4 oz can green chilies, chopped
2 cloves garlic, minced
2 C. water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
10 oz. frozen corn
1 T. cilantro, chopped
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada
sauce, onion, green chilies & garlic
in crockpot. Pour in water & chicken
broth; season with cumin, chili
powder, salt, pepper & bay leaf. Stir
in corn & cilantro. Cover & cook on
Low 6-8 hours or High 3-4 hours.
Remove chicken & shred; place back
in crockpot.


Preheat oven 400 degrees F.
(or buy tortilla chips)

Cut tortillas into strips & lay on
baking sheet.* Brush both sides of strips
lightly with oil. Bake 10-15 minutes until
crisp. Serve strips over soup.

*A pizza cutter works great for cutting

(recipe: Mary Free-Marys Recipe Exchange)

Crockpot Crab Rangoon Dip

2 (8 oz) pkgs. cream cheese
2 (8 oz) pkgs. imitation crab
(or 6 oz cans) crabmeat, drained
1 can cream of shrimp soup
1 green onion, chopped
1 tsp. lemon juice
2 tsp. soy sauce
1 tsp. Worcestershire sauce
(optional: 2 T. sugar)

Combine all ingredients in 3-4 qt.
crockpot. Cook on Low 2-3 hours.
Serve with crackers.


Crab Cakes
(makes 6)

1 large egg
2 1/2 T. mayonnaise
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
1/4 tsp. salt
1/4 cup finely diced celery (one stalk)
2 T. finely chopped fresh parsley
1 lb. lump crab meat*
1/2 cup panko
Canola oil

Line a baking sheet with aluminum foil.
Combine egg, mayonnaise, Dijon mustard,
Worcestershire, Old Bay, salt, celery, & parsley
inlarge bowl; mix well. Add crab meat (be sure
to check the meat for any hard and sharp
cartilage) and panko; gently fold mixture
together until just combined, being careful
not to shred the crab meat. Shape into 6
crab cakes (about ½ cup each) and place on
prepared baking sheet. Cover & refrigerate
for at least 1 hour.

Preheat a large nonstick pan to medium heat
and coat with canola oil. When oil is hot,
place crab cakes in pan and cook until golden
brown, about 3-5 minutes per side.
Be careful as oil may splatter.
Serve immediately with tartar
sauce or a squeeze of lemon.

Quick Tartar Sauce

1 C. mayonnaise
1 1/2 T. sweet pickle relish

1 tsp. Dijon mustard
1 T. minced red onion
1-2 T. lemon juice, to taste
Salt and freshly ground black
pepper, to taste

Mix all ingredients together in a
small bowl. Cover and chill until
ready to serve.


Sweet Coconut Snowballs

1 C. sweetened flake coconut
1 C. flour
1 1/4 C. confectioners sugar
pinch salt
6 T. (3/4 stick) unsalted butter,
1 tsp. vanilla
4 tsp. milk

Preheat oven 350 degrees F.
Grind 1/2 C. coconut in food processor;
chop remaining coconut & set aside.
Add flour, 1/4 C. confectioners sugar &
salt; pulse to blend. Add butter &
vanilla; pulse until dough comes
Roll dough into 1 inch balls; place balls
1 inch apart on ungreased cookie sheet.
Bake 15 minutes until cookies are firm
but tender. Remove to rack; let cool
completely. In small bowl, stir together
remaining 1 C. confect. sugar & enough
milk until smooth but still thick. Dip
cookies into glaze (about 1/2 tsp. each),
letting it drip down sides. Dip in chopped
coconut & set aside for glaze to dry.
Makes about 2 dozen

Well, that’s the excitement from here
for the day – hope you all are safe &
sound (no storms), happy/healthy
and enjoying this Summer weather.




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One CommentLeave a comment

  1. Could we please have a sample picture of the shiny yarn blanket I’m having trouble picturing it. also i faired very well with the storm–downed branches but otherwise not much of anything ( lucky I guess).

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