Garage Saling – YEAH!


I haven’t been to many garage sales this summer but when I learned that a new/old friend was having one – I had to go. To explain the odd friend title: The lady who had the sale worked with my husband and is the mother of 2 young people I know – sort of. Her son is a good friend of my oldest (she said she can remember him being at her house a LOT when the boys were younger). Her daughter I met via my son (via Facebook) – she was in the Air Force in Florida when she became a breast cancer victim a few years ago. My son encouraged me to write to her to give her support and we’ve been ‘Facebook” friends ever since – I got to actually MEET her today! (And her Mom!) Super happy to finally connect! I left the garage sale a happy woman: bought a folding (lawn) chair, about 7 tops, pair of summer PJ’s (the mom is shorter than me, but wears about the same blouse/top size) and a few other things. All-in-all it was a very nice visit/sale!

Our weather, due to the thunderstorms, is a bit cooler – when I first went out driving it was 60 degrees F; now that it’s sunny, it’s up to 75 and clear. The weather reports for all this week are the same: Thunderstorms in the evening – yipee . . . We had a small one yesterday but it was all over in about 10 minutes – just enough time to be gone by the time I had to go pick up my ‘student’ for our special needs group meeting.


Jalapeno Pillows

12 oz. cream cheese, softened
1 1/2 C. (6 oz) shredded Cheddar cheese
1/2 C. diced fresh jalapeno chiles
(or to taste)
salt & pepper, to taste
garlic powder, to taste
1 (16.3 oz) can Flaky layers refrigerated
buttermilk biscuits
1 egg

Preheat oven 350 degrees F.
In medium bowl, stir together
cream cheese, Cheddar cheese,
chiles, salt/pepper & garlic powder
until well combined; set aside.
Separate dough into 8 biscuits. Using
rolling pin, roll out each biscuit into
about 1/8th inch thick round. Spoon
about 1 t. cheese filling onto center
of each biscuit. Bring up dough around
filling; pinch to seal tightly. Place,
seam sides down on greased cookie
Egg Wash:
Beat egg with a splash of water. Brush
tops of biscuits with some of wash.
Sprinkle tops with additional salt/
pepper & garlic powder, to taste.
Bake 12-15 minutes or until golden
brown & firm. Serve warm. Makes 8


Farmer’s Market Corn Toss

1 T. olive oil
1 small sweet onion, chopped
1 red pepper, chopped
2 ears corn on cob, kernels removed
1 large zucchini, sliced
1/4 C. chopped fresh parsley
1/4 tsp. black pepper
1/4 C. grated Parmesan cheese,

Heat oil in large skillet on medium
heat; add onions & peppers – cook &
stir 3 minutes. Stir in corn & zucchini;
cook & stir 5 minutes or until all
vegetables are crisp-tender. Remove
from heat. Stir in parsley, pepper &
2 T. cheese. Top with remaining cheese.
Serves 6 – (about 2/3 C. each)

(recipe: Kraft foods)

Glazed Strawberry Bars

2 1/4 C. flour
1/2 tsp. baking soda
1 (8 oz) pkg. cream cheese, softened
3/4 C. butter, softened
2 C. sugar, divided
2 tsp. vanilla
1 (3.4 oz) pkg vanilla instant pudding
3/4 C. milk
1 C. Cool Whip, thawed
1 (3 oz) pkg. strawberry jello mix
2 T. cornstarch
1 C. water
4 C. fresh strawberries, sliced*

Preheat oven 350 degrees F.
Combine flour & baking soda. Beat
cream cheese, butter, 1 C. sugar & vanilla
in large bowl with elec. mixer until
blended. Gradually beat in flour mixture,
mixing well after each addition. Press
onto bottom of 15″ X 10″ X 1″ pan. Bake
15-17 minutes or until lightly browned;
cool completely. Beat pudding mix & milk
in medium bowl with whisk, 2 min. (pudding
will be thick). Stir in Cool Whip until blended;
refrigerate until ready to use.
Mix dry jello, cornstarch & remaining sugar in
medium saucepan. Gradually stir in water & bring
to boil on medium-high heat, stirring constantly.
Cook & stir 2-3 minutes or until thickened; cool
10 minutes.
Spread pudding mixture over crust; cover with
sliced strawberries. Drizzle with glaze &
refrigerate 4 hours before serving.
Makes 36 bars.

*Can substitute fresh raspberries, blueberries
or sliced kiwi for strawberry slices

(recipe: Kraft foods)

Onion Chicken in Balsamic Sauce

1 T. olive oil
1 onion, chopped
2 chicken leg quarters
4 cloves garlic, chopped
1 1/2 C. chicken stock
1/2 C. balsamic vinegar
1/2 C. chopped sun-dried tomatoes
salt & pepper, to taste
Preheat oven 350 degrees F.
In large skillet, heat oil over medium heat.
Add onion & reduce heat to Low. Allow 
onion to caramelize, stirring only enough 
to prevent sticking & to be sure that all sides
are fully cooked. Add garlic; saute briefly. 
Increase heat to medium; add chicken to 
skillet; brown on both sides.Remove chicken, 
onion & garlic & place in 9 X 13 pan.Combine 
chicken stock & vinegar; deglaze skillet with
this mixture then bring to boil, continue to 
simmer, stirring occasionally until mixture 
has thickened. Pour mixture over chicken 
& stir in sun dried tomatoes. Cover dish
tightly & bake 15-20 minutes or until chicken 
is done and juices run clear.  Serves 2

(recipe: Pilgrim's Co.)

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
1/2 cup butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup grated Parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350 degrees F.
In a skillet, brown meat and drain fat. Then
put the meat back in the skillet. Add spaghetti
sauce to meat; simmer for 20 minutes.Cook
noodles as directed on the package (cook to al
dente); then drain and toss noodles with butter,
seasonings and Parmesan cheese.Spray two
9 X 13 pans with nonstick spray. In each pan
layer one quarter of the sauce, half the noodles,
then split the remaining sauce between the two.
Top each with half of the mozzarella cheese.
Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers,
onions & mushrooms to the sauce.

**You can use foil pans if you’re sharing with a friend.

(recipe: Facebook)

Egg, Potato & Cheese Casserole

6-8 medium potatoes
8 eggs, beaten
2 T. water
3 C. sharp cheese, grated
salt & pepper, to taste
1/2 C. finely diced onion
1 C. cooked ham-diced & browned
sausage or cooked, drained bacon pieces

Preheat oven 350 degrees F.
Cook potatoes; cool in fridge. (can be
done night before). Peel, then grate
potatoes (or rice, if desired). Mix eggs,
water, salt & pepper together. Place
potatoes & onion, evenly over bottom of
a greased casserole dish. (you can mix
together if you wish). Layer or mix in:
ham (or whatever meat you’re using).
Pour beaten egg mixture over potatoes;
spread cheese over top. Cover with foil &
bake 30 minutes. Remove foil & bake an
additional 15 minutes until golden brown.
Let stand 10 minutes before cutting &
serving. Serves 6


Salted Caramel Bars

1 C. butter (2 sticks)
3/4 C. sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg
2 C. flour
11 oz. caramel bits* (see note)
1/2 T. sea salt

Spray bottom of crockpot with
nonstick spray. Beat together:
butter, sugar & vanilla with elec.
mixer. Once combined well, add
egg & salt, the add flour: one cup
at a time until dough ball forms. Cover
the palms of your hands with flour:
form dough into two balls, making
one ball a little over half of the
dough. Press the larger dough into
bottom of crockpot. (continue dusting
hands with flour to keep dough from
sticking). Evenly spread caramels
over dough in bottom of crockpot.

*If you are unable to find caramel bits,
buy wrapped caramels. Unwrap them &
cut each into bits. You might want to do
this first before making the dough, as it
will take some time. When done cutting
them, spread evenly over dough.

Crumble remaining dough over caramel
layer; top off by sprinkling sea salt over
top. Cover & cook on Low 2 1/2 – 3 hours.

NOTE: Let bars cool before removing from

(recipe: Mary Free – Marys Recipe Exchange)

Summer Ambrosia Fruit Dessert
 2 (16 oz) tubs Cool Whip, thawed
 1 (14 oz) can sweetened condensed milk
 1 C. sweetened flaked coconut
 1 (15 oz) can mixed fruit, drained (optional)
 1 (11 oz) can mandarin oranges, drained
 1 (6 oz) can crushed pineapple, drained
 1 C. chopped walnuts or pecans (optional)
 Gently mix all ingredients, refrigerate at least
 1 hour, then serve. Serves 10
 (recipe: Rhonda G-Marys Recipe Exchange)
Hope you are enjoying your Summer - remember
 to relax a little, maybe get some sun/or a nap.
 Take a little time out for YOU!
Published in: on July 31, 2014 at 12:10 pm  Comments (1)  
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One CommentLeave a comment

  1. It looks like a garage sale will be in my future. I really dread the preparation but I’ll blunder through it.

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