Weekend Recipes!


And so it begins – the LAST Summer holiday (coming Monday) – have you made any plans for the weekend, or the day? Around here we’re not much into holiday get togethers, so it will be ‘life as usual’ for us BUT I’ve got LOTS of great holiday/Summer recipes still left to share with you!


Tomato/Onion/Cucumber Salad

5 medium plum tomatoes, halved
lengthwise, seeded/thinly sliced
1/4 red onion, peeled, halved
lengthwise & thinly sliced
1 cucumber, halved lengthwise
& thinly sliced
generous drizzle olive oil, about 2 T.
2 splashes red wine vinegar
coarse salt & black pepper

Place sliced veggies in large bowl.
Mix together olive oil, vinegar,
salt & pepper; drizzle over veggies
in bowl. Let stand about 20 minutes;
re-toss & serve. Serves 4

(recipe: foodnetwork.com)

Watermelon Gazpacho
(cold soup)

1 large tomato, pureed
1/2 serrano chile
2 C. cubed fresh watermelon
1 tsp. red wine vinegar
1/4 C. olive oil
2 T. minced red onion
1/2 cucumber, seeded/minced
2 T. minced fresh dill (more for
kosher salt & ground black pepper
1/4 C. crumbled feta cheese

In blender, puree tomatoes, chile
& 1/2 of watermelon. Pour in
vinegar & olive oil; pulse. Add
onion, cucumber & dill, season
with salt & pepper; Puree until
smooth. Pour into chilled bowls
& sprinkle tops with dill, feta &
remaining watermelon. Serves 4

(recipe: Foodnetwork.com)
Crunchy Avocado Salad

2 ripe avocados, peeled/pitted
& diced
2 ripe beefsteak tomatoes,
1/2 C. pitted black olives,
roughly chopped
1 C. canned chickpeas,
drained, rinsed & drained again
2 T. roughly torn flat-leaf parsley
1/4 C. champagne vinegar
1/4 C. olive oil
1 tsp. ground cumin
1/2 tsp. smoked paprika
salt & freshly ground black pepper
2 oz. blue corn tortilla chips

Gently toss avocados, tomatoes,
olives, chickpeas, parsley, vinegar,
olive oil, cumin, paprika, salt &
pepper in large bowl. Crumble
chips over top & serve. Serves 4

(recipe: foodnetwork.com)

Blueberry Crumb Cake

2 large eggs
3/4 C. sunflower oil
1 C. plain or Greek yogurt
1/4 tsp. salt
2 T. lemon juice
1/4 tsp. lemon zest
1 1/4 c. granulated sugar
2 C. flour
3 tsp. baking powder
2 C. fresh or frozen (unthawed)

1/2 c. ground almonds (or
rolled oats)
1/3 C. PLUS 1 T. brown sugar,
firmly packed
1/3 C. flour
3 1/2 T. cold butter, roughly chopped

Preheat oven 325 degrees F.
Grease a 10 inch round cake pan;
line with baking paper. In large
bowl, mix eggs, oil, yogurt, salt,
lemon juice,lemon zest & sugar.
Add flour & whisk until all is
incorporated. Fold in blueberries &
mix gently with a spoon. Pour into
prepared pan.
Combine almonds, brown sugar, flour
& butter (can do by hand or use a food
processor) & sprinkle evenly over top
of cake batter. * Bake 1 hour 20 minutes
or about 1 hour if using thawed
blueberries. Cake is done when a wooden
toothpick inserted into center comes out

*To get larger crumbs, squeeze topping
with your fingers & sprinkle evenly
over cake batter.

(recipe: kitchennostalgia.com)

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.

(recipe: recipesthatcrock.com)

Easy Chicken Fried Rice

1 (12 oz) pkg. frozen mixed vegetables
1 T. olive oil
4 eggs, lightly beaten
4 T. sesame oil, divided
3 (8.8 oz,ea) pkgs. ready-to-serve
garden vegetable rice
1 lb. skinless chicken breasts, cooked &
1/4 tsp. salt
1/4 tsp. pepper

Prepare frozen vegetables accordg. to
pkg. directions. In a large skillet heat
1 T. olive oil over medium heat & pour
in eggs. Cook eggs, stirring frequently,
until eggs are scrambled & cooked
through. Remove from pan & place in
bowl. Heat 2 T. sesame oil in skillet &
remaining olive oil, over medium heat.
Add rice to skillet; cook 10-12 minutes
or until rice is just beginning to brown.
Stir in chicken, salt & pepper to rice.
Add eggs & vegetables; heat mixture
through. Serves 6

(recipe: julieseatsandtreats.com)

Chicken “Club” Salad

4 slices center-cut bacon or turkey bacon
2 T. mayonnaise
1 tsp. Dijon mustard
6 oz. cooked/roughly chopped skinless
chicken breast
1/2 C. halved grape or cherry tomatoes
1/4 C. diced cucumber
2 T. diced red onion
dash black pepper, to taste

In medium bowl, combine mayonnaise &
mustard; stir well. Add all other ingredients;
mix well. Makes 2 servings.

(recipe: Richard-Marys Recipe Exchange)

Macaroni Salad
(no mayonnaise, so it can be
served room temperature!)

1 lb. small elbow macaroni, cooked
1/4 lb. genoa salami
1/4 lb. boiled ham
1/2 can black olives
3 stalks celery
1 large cucumber
3 medium tomatoes
1 medium purple onion
2 pkgs. Good Seasons Italian
salad dressing mix, made according
to pkg directions

Rinse cooked macaroni in cold water.
Dice all ingredients into very small pieces;
add prepared dressing, mix well & refrigerate.
NOTE: Recipe is best if made the day or night
before and served room temperature. Poster
says she doubles or triples the recipe then
puts all ingredients in a large white kitchen
trash bag & tosses. As she says: “Makes for
easy tossing & storing in refrigerator.”

(recipe: Elaine-justapinch.com)


Raspberry Vanilla Pudding Cake

2 C. white or brown sugar
2 C. flour
4 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. melted butter
1 tsp. vanilla
2 (6 oz, ea) containers fresh raspberries
1 T. instant vanilla pudding mix
1 3/4 C. boiling water

vanilla ice cream or whipped cream

In a bowl, hand mix sugar, flour, baking
powder, salt, milk, butter & vanilla.
When well mixed, fold in raspberries
very carefully. Spray insides of crockpot
with nonstick spray. Gently scrape batter
evenly into bottom of crockpot. Sprinkle
instant pudding mix on top of batter; do
not stir in. Carefully pour boiling water over
top of batter & pudding mix. Cover with lid
& cook on High 2 hours. (Cake should be
cooked & have risen to the top. Pudding will
be on the bottom of the cake.) Scoop down
deep to get a layer of cake and some pudding.
Top with vanilla ice cream or whipped cream.
Top with additional raspberries, if desired.
Serves 8-10

(recipe: 365daysofcrockpot.com)

Seafood Gazpacho

2 small cans chopped clams, drained
2 small cans baby shrimp, drained
2 small cans crab meat, shredded
1 onion, chopped
4 stalks celery, sliced thin
1 cucumber, peeled/seeded & chopped
2 quart jars clamato juice (or regular
tomato juice or V8 or spicy V8)
juice of 2 limes

Add all ingredients & mix well;
serve chilled.

note: Poster said she sometimes
uses Bloody Mary mix for juice

(recipe: Rhonda G-Marys
Recipe Exchange)

Zucchini/Potato Bake

2 medium zucchini, quartered, cut into
large pieces
4 medium potatoes, peeled/cut into
large chunks
1 medium red bell pepper, seeded/chopped
1 clove garlic, sliced
1/2 C. dry bread crumbs
1/4 C. olive oil
paprika, to taste
salt, to taste
ground black pepper, to taste

Preheat oven 400 degrees F.
In medium baking pan toss zucchini,
potatoes, bell pepper, garlic, bread
crumbs & olive oil. Season with paprika,
salt & pepper. Bake 1 hour, stirring
occasionally, until potatoes are tender
& lightly browned.

(recipe: Mary Free-Marys Recipe Exchange)

Breakfast Casserole w/Tomatoes &

1/2 C. quinoa, rinsed well & uncooked
1 1/2 C. milk
6 large eggs
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. frozen cut leaf spinach (or a
handful of fresh)
3/4 C. grape tomatoes, halved
1/4 C. shredded cheese (colby, Monteray
Jack, Cheddar, etc., your choice)
1/4 C. shredded Parmesan cheese

In large bowl whisk eggs until beaten; add
quinoa, milk, salt & pepper – whisk until
combined. Gently mix in spinach, tomatoes
& 1/2 C. shredded cheese. Spray crockpot
well with nonstick spray. Add egg & quinoa
mixture to crockpot; top with Parmesan
cheese. Cover & cook on High 2-4 hours until
eggs are set & edges are lightly browned.

(recipe: crockpotgourmet.net)

Creamy Chicken

6 thin sliced chicken breasts
1 container of green onion cream
1/4 cup olive oil
1/2 cup chicken broth

1 Large package of sliced mushrooms
1 small bag fresh baby spinach
Sprinkle of Weber Herb and Garlic Seasoning
Sprinkle of pepper
8 oz shredded mozzarella cheese

Preheat oven 375 degrees F.
In a 9×13 pan lay out chicken in single layer; top with
spinach and mushrooms, then sprinkle seasonings
over the top. Whisk olive oil and chicken broth into
softened cream cheese in a bowl; pour over chicken
mixture. Lay piece of foil over the top but do not seal.
Bake 20 minutes, remove foil and bake,
uncovered,another 20-25 minutes, then sprinkle
mozzarella cheese on top . Bake uncovered for another
10 minutes or until starting to brown.
Let cool for 10 minutes and serve.

 I still have more summer recipes for
you – will just have to keep posting
them until I run out (or the weather
gets much colder!)  Today it’s overcast
and 83 degrees which makes all the
right ingredients for a very muggy day.
Just ran the special needs group
newsletters to the post office; that’s
one job done! Stopped at Sears to
pick up another pair of bedroom
slippers (I do this every 6 months –
they’re really the only close store
around that carries Isotoners, they
have just the right amount of
cushioning under my feet). While
there a little girl in front of me in
line was going through a bin of
discount jewelry and she asked her
grandmother if she could have this
rather delicate pair of pierced
earrings (black jet dangles) – Grandma
said “I don’t think your parents will
let you wear dangly earrings” so she
put them back. Of course, I picked
them up (after they were at the
counter going through their order)
and discovered they used to be $8.00
but were marked down to $4, so I took
them up to the counter. Turns out they
were further marked down to $2.49;
the sales lady asked if I’d like to check
my Sears rewards points so I said “Yes”.
(little drum roll here) Turns out I had
just enough to get the earrings FREE
AND  $1.00 off the slippers, too! YAY!
Sometimes being frugal works! (Sure
didn’t plan on getting earrings when
I went into the store.

Hope you have a GREAT weekend –
I might post more Summer recipes
in the next few days.



Friday Fun – sort of


First off, Radiology doctor check up – came out FINE! Double mammogram came out clear – THANK YOU, LORD! Good news – see him in 6 months just to ‘check in’ and next mammogram in A YEAR! YAY! Stopped at the local Salvation Army and found a really nice medium tan colored crocheted vest which will go really nicely with my brown skirt & cream colored long-sleeved turtle neck this winter; also got a pair of black dress slacks on 1/2 price – SCORE! More running to Office Max for printer cartridges, then to the Post Office for stamps for the special needs group newsletters I’m printing as I type! 65 copies this time; hopefully I’ll be able to get them all printed, stapled, folded, stuffed into the envelopes, stamped & ran to the Post Office before tonight. (being we’re going into a 3 day weekend, I’d like them to go out in tomorrow’s mail, if possible, as Sunday is the last day of this month!) Can you believe it – there went AUGUST! Sigh . . .

In my travels I noticed that gas prices jumped from $3.44/9 a few days ago to $3.66/9 today – NOT GOOD, as I only have half tank right now! Why did I think that they’d stay LOW for awhile? Silly me.

We’re still working on all the nice fresh produce I bought earlier in the week. Made Zucchini casserole with corn on the cob for dinner; yummy dinner (good thing the doctor didn’t ask for a blood test, as rice AND corn really spike my diabetic numbers!) Still working on leftovers – only have a chicken breast & 1 hash brown potato patty left – not bad! That might be my lunch, just to get them out of the fridge! Tonight will probably be a repeat of last night’s dinner, as I still have lots of casserole and 4 more ears of corn. Still up on the menu is BLT’s – with only two of us eating dinners, it takes much longer to gt it gone! (I shouldn’t complain – there are people who are going hungry, right?)


Glazed Strawberry Bars

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

Preheat oven 350 degrees F.
Combine flour & baking soda.
Beat cream cheese, butter, 1
C. sugar & vanilla in large bowl
using elec. mixer until blended.
Gradually beat in flour mixture,
mixing well after each addition.
Press on bottom of 15 X 10 X 1
inch pan. Bake 15-17 minutes until
lightly browned; cool completely.
Beat pudding mix & milk in medium
bowl with whisk 2 minutes (pudding
will be thick). Stir in Cool Whip until
blended. Refrigerate until ready to use.
Mix dry Jell-o, 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 strawberries. Drizzle with
Jell-O glaze. Refrigerate 4 hours.
Serves 36

*can substitute raspberries, blueberries
or kiwi

(recipe: kraft foods)

Creamy Burrito Casserole

1 lb. ground beef or turkey
1/2 medium onion, chopped
1 (1 1/4 oz) pkg. taco seasoning
6 large flour tortillas
1 (16 oz) can refried beans
2-3 C. shredded taco cheese (or)
2-3 C. shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom
4 oz. sour crem
jarred hot sauce, if desired

Preheat oven 350 degrees F.
Brown meat & onion, drain fat. Add
taco seasoning & stir in refried beans.
Mix soup & sour cream in separate
bowl. Spread half sour cream mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over sour cream
mixture. Put half meat/bean mixture
over top & add a layer of cheese. (you
could add hot sauce now if desired)
Repeat layers. Sprinkle cheese on
top & bake, uncovered, 20-30

(recipe: Mary Free-Marys Recipe

 Watermelon Salad

4 C. watermelon, cubed
1 large cucumber, seeded/diced
1/2 red onion, minced
1/4 C. crumbled feta cheese
8 pitted Kalamata olives,*
quartered (optional)

1 tsp. lemon juice
2 tsp. lime juice
zest of one lemon & one lime
1/2 C. chopped fresh parsley
1/3 C. Greek or regular plain yogurt
1/4 tsp. black pepper

Mix dressing ingredients in small bowl;
refrigerate. Toss all other ingredients
together; keep chilled until ready to
serve, then gently fold in dressing.
Serves 6

*can substitute raisins or fresh blueberries
for olives.

(recipe: Connie-justapinch.com)

Easy S’Mores Dip

1 1/2 C. milk chocolate chips
3 T. milk
5 1/3 C. miniature marshmallows
graham crackers, for dippers

Pour chocolate chips, milk & 1 1/3 C.
marshmallows in medium saucepan.
Heat over medium-high heat, stirring
constantly until melted; pour mixture
into a 9 inch pie plate; smooth surface.
Sprinkle remaining marshmallows in
plate over chocolate; place under
broiler until marshmallows are golden
brown – watch, as they can burn quickly!
Use graham crackers as dippers.
Serves 6-8

(recipe: jamiecooksitup.net)

Cheesy Ranch Potatoes

2 lb. small red potatoes, quartered
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato soup
1 envelope Ranch salad dressing mix
1 C. shredded Cheddar cheese

Place cleaned & quartered potatoes in
(2 qt) crockpot. In a bowl beat together
cream cheese, soup & salad dressing mix.
Stir in shredded cheese, pour over potatoes
in crockpot & stir. Cover & cook on Low 8
hours or until potates are tender. Serves 5

(recipe: julieseatsandtreats.com)

Beef & Broccoli – crockpot

2 lb. your favorite beef sliced thin*
2 C. beef broth
1 C. soy sauce
1/2 C. brown sugar
3 T. sesame seeds
4 cloves garlic, minced
4 T. cornstarch
2-3 lb. broccoli florets

cooked rice

In small bowl combine broth,
soy sauce & brown sugar until
dissolved. Place beef in crockpot
& pour sauce over. Add sesame
seeds & minced garlic. Cook on
Low 6-8 hours. Mix cornstarch with
4 T. of liquid from crockpot in a bowl.
Stir well & add mix back into crockpot;
stir gently. Add room temperature
broccoli to crockpot & cook on High
40 minutes or until broccoli is cooked
through. Serve over cooked rice or
your favorite fried rice recipe.
Serves 8-10
*poster used round steak

(recipe: thesassyslowcooker.com)

Chinese Honey Garlic Chicken

2-3 boneless, skinless chicken
breasts, pounded to 1/2 inch thickness
salted & peppered, to taste
3 T. oil
1/2 C. corn starch

2 tsp. garlic
1/3 C. honey
1 tsp. apple cider vinegar (or
white vinegar)
1/2 C. water
1 tsp. soy sauce
(optional: 1/2 tsp. crushed red
pepper flakes)

Corn starch slurry: 2 T. cold water
& 1 T. corn starch
(optional: chopped scallions, sesame
seeds, cooked white or brown rice,
or fried rice)

Heat oil in large pan or skillet over
medium heat. Toss chicken pieces in
corn starch; cook 6-8 minutes in pan,
stirring occasionally to ensure even
cooking until chicken is cooked
through & crisp on outside. In small
saucepan, whisk together all sauce
ingredients (except corn starch slurry).
Add to boiling sauce; reduce to simmer
& allow to cook 2-3 more minutes until
thick. Add sauce to chicken & stir to
coat. Serve with rice & optional items
listed above. Serves 4

(recipe: lecremedelacrumb.com)

Bacon Ranch Pasta Salad

1 lb. pasta
3/4 C. Ranch salad dressing
3/4 C. sour cream
1 C. frozen peas, thawed
1 C. shredded carrot
1/2 C. real bacon bits

Prepare pasta accordg. to pkg.
directions; rinse with cold water
& drain well. In large bowl
combine all other ingredients;
stir in pasta & combine well.
Chill 2 hours before serving.

(recipe: julieseatsandtreast.com)

Cherry Fluff

2 cans cherry pie filling
1 (8 oz) tub Cool Whip, thawed
1 can sweetened condensed milk
1 can crushed pineapple, drained

In large bowl combine Cool Whip &
condensed milk until smooth. Mix
in cherry pie filling & drained
pineapple. Mix well, cover &
refrigerate 1 hour.

NOTE: also good with chopped
walnuts mixed in.

(recipe: favesouthernrecipes.com)

Zucchini Bars with Brown
Butter Frosting

1 1/2 C. granulated sugar
1 C. vegetable oil
3 eggs
2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
2 C. shredded zucchini (about
3 medium)
1 1/2 C. chopped pecans

6 T. butter
6 C. powdered sugar
1 tsp. vanilla
8 – 10 T. milk

Preheat oven 350 degrees F.
Grease 15 X 10 X 1″ pan. In
medium bowl, add flour, baking
powder, salt & cinnamon; mix &
set aside.
In mixer bowl, add sugar, oil & eggs;
mix until smooth. Add dry ingredients
to wet ingredients until incorporated.
Stir in zucchini & chopped nuts; spread
evenly in pan – cook 30-40 minutes or until
toothpick inserted into center comes out
clean. Let bars cool completely.

Heat medium saucepan to medium heat;
add butter & whisk until it turns brown. Add
powdered sugar, vanilla & milk; stir together
until smooth & spread over cooled bars.
Serves 24

(recipe: therecipecritic.com)

Parmesan Bread Sticks

1 (1 lb) loaf French bread
3/4 C. melted butter
1/4 C. grated Parmesan cheese
Preheat oven 425 degrees F.
Cut bread loaf into 5 pieces, each
about 4 inches long. Cut each piece
lengthwise into 6 sticks. After brushing
sides with melted butter, sprinkle sticks
with Parmesan cheese & place on ungreased
jelly roll pan. Bake about 8 minutes, or until
golden brown.

(recipe: Rhonda G-Marys Recipe Exchange)

Spent the entire day yesterday playing
Rollercoaster Tycoon with my grandson;
we’re talking from around 8 a.m. until
almost 6 p.m. – the boy is insatiable!
We still have until Aug. 31st to see if
I won the 3-disc set on Ebay (so far
the bid is still $3.65 – my top bid is
$10, so I’m really hoping we get it
for the lower price!) He even asked me
if I would be playing it after he went
home! Love that boy – next Tuesday
he starts school, 3rd grade if I’m not
mistaken. His dad asked if he wanted to
be in flag football this year (yes) – that’s
GREAT! Last year he was in touch football
and it was too far away for us to go see
his games, so this will be great as it’s in
flag football is in our area.
Guess I’d better close here – having
all kinds of ‘fun’ with the printer – sometimes
I’m actually able to print the entire 65
copies with NO TROUBLE, but then there
are other times (like now) when I keep
getting “Paper Jam” – ugh!!! (It must
know I’m not paying full attention to
the printing!)

Enjoy your day;



PS: the weather is still very UN-August like: right now it’s 69 and chilly, overcast. Where did our summer go!???

Paperwork – ah, how I DON’T like updating you!


I’m now working on the next issue of my special needs group’s next newsletter. Somehow, when I get deep into all the files I end up spotting an error or omission which needs clearing up – sigh. I am the ‘person in charge of all written information’ (ie: the Secretary) of our group, therefore I have LOTS of lists which need constant updating. There’s the Address List, the Group Homes list, the Workers/Volunteers list, and the Birthdays list; some of these tend to overlap – hence I have doubles of some information. Oh – there’s also the “Black Box” list (I have a black box which I carry to the group – it’s sort of like a mini-desk in which I have all the forms, paperwork, etc. I will need for that night), and the Green Book List: that is the ‘Stays on site” book which holds all of the students contact and medical information. Just when I think I’m all caught up – it NEVER FAILS: that very night when I deliver a new list (or two) we either get a new student and/or one of the group announces they’re moving or changed their phone # – sigh! RIGHT NOW – at this VERY MOMENT, I THINK I have it all sorted out – we’ll see come tonight’s group meeting! We now have 78 students (not all attend each week) – some live with their parents, some in group homes (we’re getting more group homes lately – that means, when we would usually get one new student, when it’s a group home we might get 4,5 or 6 new people all at once). We usually average about 31 students each week, probably about 8-10 caregivers and maybe 2-3 parents. That’s not counting Lois & I (who run the program), 3-4 adult helpers and (if we’re lucky) about 3 high school students. Occasionally we also get a very nice family (Mom & 3 children) from the church who drop by to help pass out snacks. When everyone ‘helping’ shows up, all runs very smoothly BUT, if like last week, we’re down to ONE helper, it becomes VERY hectic VERY quickly when it comes to snack time! Ah, well – the Lord never promised us an easy road, and I wouldn’t have it any other way – I LOVE helping in this group.

Our weather is getting more Fall-like every day – just a little cooler and the days a little shorter – NO! SAY IT ISN’T SO! I’m not ready for FALL!!! This has been a really ‘Spring-like” summer, with very few really hot (80 degrees plus) days; more RAIN than we usually get at this time of year – yes, I have to admit: the weather is getting stranger. From all I’ve heard & read lately, our area of the United States (MICHIGAN) is supposed to be getting a pretty cold/harsh winter – AGAIN! I really HOPE it isn’t as bad as last year; that was truly BRUTAL!


Jalapeno Cream Cheese Crescent Rolls

1 (8 oz) pkg. cream cheese, softened
1/4 C. minced jalapenos (or 1/2 can,
1 tube crescent rolls

Preheat oven 375 degrees F.
Spray a cookie sheet with nonstick spray.
In small bowl, combine cream cheese &
jalapenos; mix well & set aside. Open
crescent rolls – do not separate. Separate
long way on the perforation, so that you
have two long sheets of crescent rolls
with 4 rolls each in them. Pinch remaining
perforations together on each of two
sheets to make 2 continuous sheets. Divide
cream cheese mixture & spread evenly over
both crescent sheets. Roll them up hot dog
style, from short end, to make a long cream
cheese/crescent roll, do for both crescents.
Cut each into 12-16 pieces, depending on
how big you want them to be. Place each one,
standing up, on cookie sheet & bake 11-13

(recipe: allfoodrecipes.com)

Broccoli/Cheese-stuffed Chicken Breasts

4 slices American cheese
4 slices Swiss cheese
3/4 C. chopped broccoli, fresh or frozen
4 pieces boneless, skinless chicken breasts
1/2 C. flour
1 egg
1 T. water
1/2 C. breadcrumbs or Panko

Preheat oven 350 degrees F.
If chicken is thick, butterfly. Spray a
cookie sheet with nonstick spray. Layer
all 4 slices of American cheese on top of
each other & slice vertically into four
even rectangular cheese stacks. Take one
of the stacks & place in the center of a whole
slice of Swiss. Place some of the broccoli on
and around the Amer. cheese stack; wrap
the Swiss cheese around both, creating a
small packet. Place the cheese/broccoli
‘packet’ in center of a flattened chicken
breast, then wrap chicken around it,
securing the edges of the chicken together
with toothpicks. Repeat for remaining
chicken. Prepare 3 bowls for breading
process. Place flour in one; mix egg &
water together in another, and bread-
crumbs in the third. Dredge chicken in
flour, then egg then breadcrumbs before
placing, seam-side up on prepared sheet.
Bake 25-30 minutes or until chicken
reaches a temperature of 165 degrees F..
Do not forget to remove toothpicks
before serving. Serves 4

NOTE: You may not need to use the
entire 3/4 C. broccoli, it will depend on
how large the chicken breasts are. Don’t
worry about trying to stuff in more than
it can hold.

(recipe: allfoodrecipes.com)

Texas Sheet Cake

2 C. flour
2 C. sugar
1 tsp. baking soda
1 tsp.cinnamon
1/4 tsp. salt
1 C. butter
8 T. unsweetened cocoa powder
1 C. water
2 eggs
1/2 C. buttermilk
1 tsp. vanilla

3/4 C. butter
4 heaping T. cocoa powder
6 T. milk
1 tsp. vanilla
3 1/2 C. powdered sugar
dash salt

Preheat oven 350 degrees F.
In stand mixer or large mixing bowl,
place 2 C. flour, 2 C. sugar, 1 tsp. baking
soda, 1 tsp. cinnamon & 1/4 tsp. salt;
toss together with a fork to combine.
In medium-sized saucepan, place 1 C.
butter, 8 T. cocoa & 1 C. water; heat,
allowing butter to melt & ingredients to
combine; pour over top of dry ingredients.
Beat mixtures until smooth; 1-2 minutes.
In medium measuring cup, pour 1/2 C.
buttermilk; add 2 eggs & 1 tsp. vanilla –
whisk together with a fork until egg is
well incorporated. Pour buttermilk
mixture into large mixing bowl; beat for
2-3 minutes to incorporate. Spray a large
sheet pan (12 X 17″) with nonstick spray
& pour batter in. Bake 20 minutes or
until a toothpick inserted into center
comes out clean.
Prepare Frosting:
Place 3/4 C. butter in medium saucepan;
add 4 heaping T. cocoa powder & 6 T.
milk; heat to allow butter to melt &
ingredients to combine, 2-3 minutes.
Add 1 tsp. vanilla & 3 1/2 C. powdered
sugar plus a dash of salt to melted
chocolate mixture. Beat together until
smooth then pour over top of warm
cake. Allow cake to sit 5 minutes before
serving. Serves 20

(recipe: jamiecooksitup.net)

Hashbrown/Spinach & Tomato Pie

2 C. shredded hash brown potatoes,
1 c. shredded mozzarella cheese, divided
2 T. olive oil
3 c. packed fresh spinach
1 C. grape tomatoes
4 eggs
1/4 C. milk
pinch nutmeg
salt & ground black pepper,
to taste

Preheat oven 375 degrees F.
Spray 9″ pie plate with nonstick
spray. Press down thawed potatoes
into plate, top with 1/2 C. cheese;
set aside. Heat olive oil in skillet;
add spinach & tomatoes; cook 3
minutes or until spinach is wilted,
stirring frequently. Remove from
heat & spread over potatoes. In
mixing bowl, whisk eggs, milk,
nutmeg, salt/pepper; whisk until
thoroughly combined – pour over
spinach & tomatoes. Sprinkle
remaining cheese over pie. Bake
30-35 minutes or until top is
golden brown. Let cool 10 minutes
before cutting. Serves 4

(recipe: diethood.com)

Baked Cream Cheese Chicken Taquitos

2 C. cooked/shredded chicken
4 oz. cream cheese
1/3 C. salsa
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. salt
1 T. green onion, finely chopped
2 T. cilantro, finely chopped
1 T. lime juice
1 C. Colby-Jack cheese, shredded
8-10 small flour tortillas

Preheat oven 425 degrees F.
Prepare baking sheet lined with
foil & sprayed with nonstick spray;
set aside. Soften cream cheese in
microwave 15-20 seconds. In mixing
bowl, combine cream cheese, salsa,
cumin, chili powder, garlic powder,
lime juice & salt. Add chicken, Colby-
Jack cheese, green onions & cilantro;
stir until combined well. Add about
3 T. chicken mixture about 1 inch from
edge of tortilla. Roll it up; place seam-
side down on baking sheet; repeat with
rest of tortillas & ingredients. Place
them about 1 inch apart, not touching each
other on baking sheet Bake 15-20 minutes or
until tortillas are slightly browning around
edges. Serve with sour cream, Ranch
dressing or your favorite sauce.
Serves 8

(recipe: therecipecritic.com)


Oven Baked Zucchini Fries

2 medium zucchini (peel or not),
thinly sliced
1/2 C. flour
2 eggs, whisked
1 C. Panco bread crumbs
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Dipping Sauce (optional)
1/2 C. mayonnaise
1 T. sriracha (spicy red sauce
found in Asian section of
grocery store)
1/2 tsp. garlic powder
1/4 tsp. chili powder

Preheat oven 450 degrees F.
Line baking sheet with nonstick
foil; spray heavily with cooking
spray. Place flour & sliced zucchini
in large plastic ziplock bag; seal &
toss to coat zucchini. Place Panko
crumbs in small bowl & whisked
egg in another. Combine salt, black
pepper, garlic powder & chili powder
in a third bowl; whisk to mix well.
Dip flour-coated zucchini slices in
whisked egg & then in Panco crumbs.
Dip a second time in egg and then
in Panko again. Place all slices on
prepared baking sheet in a single
layer. Sprinkle half of seasoning
mixture over slices & spray them
with nonstick cooking spray. Bake
5-6 minutes until tops of slices begin
to brown. Remove from oven, carefully
flip over all slices, sprinkling with
remaining seasoning & return to oven.
Bake another 4-5 minutes until browned.
Remove & allow to cool slightly. Mix
ingredients for Dipping sauce & serve
with zucchini fries on side. Serves 4

(recipe: lecremedelacrumb.com)

Crockpot Hot German Potato Salad

6 medium potatoes cut into
thick slices
1 large onion, chopped small
1/3 C. water
1/3 C. cider vinegar
2 T. flour
2 T. sugar (can use brown)
1 tsp. salt
1/2 tsp. celery seed
4 slices cooked bacon, crumbled
or 1 T. bacon bits

Srpay crockpot with Butter non-
stick spray. Add potatoes & onions;
stir. Mix other ingredients (except
bacon) pour over potatoes & onions.
Cover & cook on Low 6-8 hours or
High 4 hours until potatoes are
cooked. Stir in bacon & serve.

(recipe: mummydeals.org)

Double Chocolate Zucchini Muffins

4 C. flour
1 1/2 C. sugar
1/2 C. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 C. oil
1 1/2 C. milk
3 eggs
2 tsp. vanilla
2 C. shredded zucchini
1 1/2 C. semi-sweet chocolate

Preheat oven 350 degrees F.
Mix all wet ingredients together
in large bowl with whisk. Add
zucchini & mix well. Add all
dry ingredients in another bowl
with wooden spoon. Pour wet
ingredients into dry & stir until
well combined. Fold in chocolate
chips. Line muffin tins with paper
liners. Fill each cup a little more
than 2/3 rds full. Bake 17 minutes.
Makes 30 muffins.

(recipe: jamiecooksitup.net)
Savory Parmesan Bites

1 (8 oz) pkg. cream cheese, softened
1 C. grated Parmesan cheese, divided
2 (8 oz, ea) refrigerated crescent dinner rolls
1 red pepper, chopped*
1/4 C. chopped fresh parsley

Preheat oven 350 degrees F.
Beat cream cheese & 3/4 C. Parmesan cheese
with elec. mixer until well blended. Separate
dough into 8 rectangles; seal seams. Spread
with cream cheese mixture; top with peppers
& parsley. Fold each rectangle lengthwise into
thirds to enclose filling; cut into 4 squares. Place,
seam-side down, on baking sheet. Top with
remaining Parmesan. Bake 13-15 minutes or until
golden brown. Makes 32 appetizers

*you can substitute 1 (12 oz) jar of roasted red
peppers; drain & chop.

NOTE: you can also add 1 can sliced
mushrooms and/or 1 (3 oz) pkg. pepperoni
slices, if desired
(recipe: Kraft foods)

Summer Veggie Stew

2 lb. eggplant, cut into 1/2″ pieces
3 zucchini (about 8 oz ea), quartered
lengthwise & cut into 1″ pieces
2 red bell peppers, seeded & cut into
1/2″ pieces
2 onions, rough chopped
6 T. olive oil
1 T. sugar
4 garlic cloves, minced
2 tsp. Herbs de Provence*
1 (28 oz) can diced tomatoes,
1/4 C. flour
salt & pepper
1 T. balsamic vinegar
1/4 C. grated Parmesan cheese
1/4 C. chopped fresh basil

Line 2 rimmed cookie sheets with
aluminum foil. In very large bowl
combine eggplant, zucchini, bell
pepper, onion, olive oil, sugar, garlic,
& Herbs de Provence; toss until
combined. Divide veggies evenly
between pans; spread in single
layer. Adjust oven rack 4 inches from
broiler element, heat broiler. Broil
1 sheet at a time, until veggies begin
to brown, about 10 min. Turn them
a few times during cooking process
to cook evenly. Transfer cooked veggies
to crockpot & add tomatoes. Stir flour,
2 1/2 tsp. salt & 1 tsp. pepper into
veggies in crockpot. Cover & cook
until veggies are done, about 4 hours
on Low. Stir in balsamic vinegar, Parmesan
cheese & basil; season with additional
salt & pepper, if desired. Serves about 8,
1 C. serving, each.

*If you do not have Herbs de Provence,
you can substitute: 1 tsp. dried rosemary
and 1 tsp. dried thyme

(recipe: ourbestbites.com)

Refrigerator Pickles

1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt

3 cups sliced cucumber
3 small onions, thinly sliced

Place sliced cucumber and onions in a large
container or bowl. In a separate bowl, stir
vinegar, sugar, water and salt together until
dissolved. Add celery seed. Pour mixture
over cucumber and onions and refrigerate.
Keeps for 2-3 months.

(recipe: savoringtimeinthekitchen.

Fresh Fruit Salad

1 C. green seedless grapes
1 C. red seedless grapes
2 C. cantaloupe
2 C. honeydew melon
2 C. pineapple chunks (fresh)
3 C. watermelon
2 c. red apples
juice of 1 lemon
1/4 C. sugar
1 oz. fresh mint, chopped
1 oz. fresh basil, chopped
2 tsp. vanilla
4 oz. shaved coconut
whipped cream

Peel apples, cut into bite-sized
pieces; place in a bowl of water
with juice of lemon to keep from
browning-set aside. Cut all remaining
fruit into bite-sized pieces & place
in large bowl. Drain apples; combine
all cut fruit; add sugar, mint, basil,
vanilla & optional coconut; gently
Refrigerate at least 1 hour. Serve in
bowls topped with whipped cream.
Serves 10-20 (depending on size
of servings)

(recipe: Robin-justapinch.com)

That’s what’s going around here lately;
yesterday I had my grandson for the entire
day – he was totally enthralled in a very old
computer game: “Rollercoaster Tycoon”. I used
to play it MANY years ago and thought he
might like it. Both his Mom & Dad said they
were trying to find a copy for him, as he’s
talked about it constantly. After he went
home I got on Ebay and (first try) was able
to put a bid in for all THREE of the copies
of that game: Rollercoaster Tycoon, Loopy
Landscapes and Corkscrew Follies! Now
that doesn’t mean (exactly) that I’ll win
the bidding, but I’m really hoping it goes
through – have to wait until Aug. 31st. to
find out but you can bet I’m going to be
aggressive on my bidding should anyone
else decide they might want it. (I know
that sounds pretty harsh, but so far
the bid is at $1.25 so I’ve got lots of
room to bargain.)




Published in: on August 27, 2014 at 12:48 pm  Comments (1)  

Got my Runnin’ shoes on!


It’s Monday and it’s also ‘lots of places to go’ day! Just got home from 7 various jaunts: Bank, Walgreen’s, Library, Fruit/Veg. stand, Gordon Foods, CVS and Huron Foods. I’m SO glad my dear husband has me call ahead – he lugs the groceries, etc. from the car to the house for me. Sometimes I think just doing that after all the running around is pretty exhausting (let alone putting away all the stuff, too!). I’m sitting here nice & comfy sipping a big, tall glass of ice water and feeling the antioxidants just coursing through my body. At Gordon Foods they had a really big box of fresh blueberries for $1.69 – been eating handfuls of them. Today was a sort of ‘wake up’ call: remember you need to eat HEALTHY! Got fresh strawberries, a cantauloupe, corn on the cob, some gorgeous tomatoes for BLT’s, some zucchini for Zucchini Casserole, the fixin’s for coleslaw (for some reason, this summer I’m craving coleslaw!). Got a nice big fryer chicken for the crockpot for around $6.00 – happy with all my ‘deals’ – coupons & all. I know I’ve mentioned this before but it’s worth repeating: did you know that you can get some really great buys at DRUG STORES? I’m talking groceries! Got 2 jars of Jif creamy peanut butter for $4, a nice sized jar of honey-roasted peanuts for $1.99 – at WALGREEN’S! I’m a BIG fan of checking all the ‘in the mail’ fliers from CVS, Walgreens, KMart – they all have some pretty good GROCERY deals, if you just look! Walgreen’s is pretty good about selling canned salmon for a really great price – with coupon; I like it for making salmon patties.

My cousin wrote from Iowa yesterday that they were going through some really muggy days; I wrote him back that we were in the mid-70’s and breezy – no muggy . . . I spoke too soon. Today it’s 80, very sunny and VERY muggy (thank heavens for Air conditioning!).

Gas prices have stayed relatively good: yesterday my favorite place (Clark – little station – nothing fancy) had el cheapo (lowest grade) gas for $3.49/9 – today it’s down to $3.43/9 – that’s great!

They are still, periodically, working on our road but it’s not as bad (the only BAD thing is figuring out just WHEN they WILL be working on it). Saturday was a nightmare of constant clogged traffic in front of our house- they had narrowed down the usual 5-lanes to 2, right next to each other – no turn lane – lovely . . .When it’s like that it’s easier to go all the way around the block just to get in my driveway without  a big mess. This, too, shall pass . . .


Chocolate Eclair Cake


2 pkgs (1 oz, ea) Jello Cheesecake
pudding mix (sugar free)
1 can crushed pineapple, drained
2 1/2 C. milk
12 oz Cool Whip, thawed
1 box graham crackers (14.4 oz)

1 tub sugar free chocolate frosting

Mix pudding mix with milk, using a whisk.
Beat about 2 minutes by hand. Fold in
crushed pineapple & Cool Whip, set
aside. Layer a 9 X 13 baking pan with
one layer of graham crackers. Top with
half pudding mix. Repeat layers with
grahams, remaining pudding & top
with one more layer grahams. Take
lid off frosting, remove metal cover &
place in microwave. Microwave about
45 seconds, until frosting is liquid and
pour over grahams – spread out evenly.
Cover &refrigerate 2 hours before serving.

NOTE: This recipe can be made using
sliced strawberries, or raspberries,
or blueberries. Use 1 pint hulled & sliced
strawberries. Place berries on after 1st
layer grahams & pudding mix & repeat
in that order for next layer.

(recipe: shugarysweets.com)

Old Fashioned Potato Loaf

3 T. butter
3 T. flour
1 C. Half & Half
salt & pepper, to taste
5 medium cooked potatoes,
cooled & chopped
1 T. chopped fresh parsley
chopped green onion, to taste
1/2 C. (or more) shredded Cheddar

Melt butter in saucepan, gradually
stir in flour. Slowly add Half & Half,
stirring constantly simmering until
thickened; season with salt & pepper.
Gently add potatoes, parsley &
green onion to sauce; simmer 2
minutes longer. Pour mixture into
a well-oiled 9 X 13 pan; press down
firmly. Chill several hours.

Preheat oven 350 degrees F.
One half hour before serving time,
place loaf in oven-proof pan. Sprinkle
with cheese & bake 20-30 minutes
or until golden brown. Serves 6

(recipe: Martha-justapinch.com)

Crockpot Asian-style Beef

4 green onions
2 T. oil
1 boneless beef chuck or blade
roast (2 1/2 lb), trimmed & cut
into 2″ pieces
3 cloves garlic, minced
1/4 C. teriyaki sauce
2 red bell peppers, coarsley
1/2 tsp. crushed red pepper
2 T. cornstarch
1/2 C. (Kraft) Asian Toasted
Sesame salad dressing
2 C. snow peas, cut diagonally
in half
1/2 C. cashews, chopped

cooked rice

Slice onions, keeping sliced
white bottoms & green tops
separate. Heat oil in large
skillet on medium-high heat.
Add meat; cook 5 minutes or
until evenly browned, stirring
occasionally & adding garlic for
last minute. Stir in teriyaki sauce,
bell peppers, crushed pepper &
white onion slices; pour into
crockpot, cover with lid. Cook
on Low 5-6 hours or High 3-4
hours. Mix cornstarch & dressing
until blended; pour into crockpot
along with snow peas & nuts;
stir to combine. Cook, uncovered,
10 minutes or until slightly thickened.
Top with green onions slices when
serving. Serves 12

(recipe: Kraft foods)

Homemade Peach Cobbler

2 1/2 lb. ripe, juicy peaches (about
4 C., sliced)
3/4 C. sugar
4 drops almond extract
pinch cinnamon
2 T. butter
biscuit topping, recipe below

vanilla ice cream or whipped cream

Preheat oven 425 degrees F.
Peel peaches by dipping into boiling
water about 1 minute, then slip off
skins. Slice into wedges, discarding
pits. Place in shallow 6 C. baking
dish or casserole; sprinkle tops with
sugar & almond then dot with butter.
Cover with biscuit dough for top.

Biscuit Top:
1 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 C. butter or shortening
1/2 C. milk MINUS 1 T.

Whisk flour, salt & baking powder;
cut in shortening using a pastry
blender or two knives or your
fingertips. Stir in milk, all at once,
stirring with a fork until dough clings
together. Pat or roll out dough to
1/4″ thickness & place over peaches.
Trim edges, crimp or flute to seal.
Cut a hole in top center for steam.
Bake 425 degrees F. 15 minutes then
reduce to 325. Bake an additional
10-15 minutes or until peaches are
cooked & top is golden. Serve warm
with vanilla ice cream or whipped

(recipe: Rhonda G-Marys Recipe

Crockpot Parmesan Ranch

2 (8 oz) pkg. fresh mushrooms
1/2 C. butter, melted
1 oz. Ranch dressing mix
2 T. Parmesan cheese
(or more, if desired)

Place mushrooms in crockpot;
melt butter in a bowl & add
salad dressing mix. Mix well &
pour over mushrooms. Sprinkle
with about 2 tsp. Parmesan
cheese (or more). Cook on Low
4 hours.  Serves 4

(recipe: food.com)

Sausage & Cheese Crescent Squares
2 tubes refrigerated crescent
dinner rolls
1 lb. pork sausage (hot or mild)
1 (8 oz) pkg. cream cheese
2 C. shredded Cheddar cheese

Preheat oven 375 degres F.
Unroll one tube of rolls into 2
long rectangles; place in ungreased
9 X 13 baking dish. Press rolls
over bottom & 1/2 inch up sides to
form crust. Cook sausage over
medium heat in skillet, stirring
frequently until no longer pink.
Remove from skillet, discard grease.
Add to skillet cream cheese & cook
over Low heat until melted. Add
cooked sausage; stir to coat. Spoon
mixture evenly over crust in dish;
sprinkle top with cheese. Unroll
second tube of rolls onto a work
surface. Press rolls to form a 9 X 13
rectangle for top crust. Firmly press
perforations to seal then carefully
place over mixture in dish. Bake
21-26 minutes or until golden
brown. Let cool 15 minutes then
cut into small squares.

(recipe: justapinch.com)

Chicken & Dumplings Casserole

2 chicken breasts, cooked/shredded
2 C. chicken broth
1/2 stick butter
2 C. Bisquick
2 C. whole milk
1 can cream of chicken soup
3 tsp. chicken granules
1/2 tsp. dried sage
1 tsp. black pepper
1/2 tsp. salt (or more, to  taste)

Preheat oven 350 degrees F.
Layer #1:
In a 9 X 13 pan, melt butter. Spread
shredded chicken over butter; sprinkle
with pepper & sage; do not stir.
Layer #2:
In small bowl, mix milk & Bisquick;
slowly pour over chicken; do not stir.
Layer #3:
In medium bowl, whisk chicken broth,
chicken granules & soup; once
blended, slowly pour over Bisquick
layer; do not stir.
Bake 30-40 minutes or until top is
golden brown.

(recipe: Facebook)

Southern Ambrosia

1 C. sweetened coconut
1 C. pecan pieces
1 T. butter, melted
1/2 C. Heavy cream
1 T. sugar
1/2 C. plain Greek yogurt
3 C. miniature marshmallows
1 (15 oz) can mandarin oranges,
drained well
1 (20 oz) can pineapple chunks,
drained well
1/2 C. maraschino cherries,
drained well – stems removed

Place coconut in shallow pan with
pecan pieces & butter; toast until
coconut is light brown; cool
completely. Whip heavy cream &
sugar until it forms stiff peaks; fold
in yogurt, being careful to not break
down the cream too much. Gently
fold in marshmallows, oranges,
pineapple chunks & cherries.
Refrigerate at least 2 hours (overnight
is better) to let flavors mix.
Serve with more fresh whipped cream
& top with a cherry.

(recipe: ishouldbemoppingthefloor.com)
Grilled Corn Salad

3/4 C. zesty Italian salad dressing,
1/4 C. yellow mustard*
4 ears corn on cob, husks &
silks removed
1/2 lb. fresh green beans,
trimmed/quartered & cooked
1 jicama, peeled, cut into 1/2′
2 tomatoes, cut into wedges
1/2 C. chopped fresh basil

Heat grill to Low heat.
Mix 1/4 c. salad dressing &
mustard in shallow dish until
blended. Add corn; turn to
evenly coat. Transfer corn to
grill, reserving dressing mixture
in dish. Grill corn 15-20 minutes
or until tender, turning &
occasionally brushing with
reserved dressing mixture; remove
corn from grill; cool. Cut corn from
cobs; place in large bowl. Add beans,
jicama, tomatoes, basil & remaining
dressing; mix lightly.
Makes 16 servings (1/2 C. each)
* For a flavor boost, substitute
Dijon mustard for yellow

(recipe: Kraft foods)
Cucumber Dill Greek Salad

2 large cucumbers
1 T. Greek (plain) yogurt
1 T. sour cream
1 T. lemon juice
1 garlic clove, minced
1 tsp. fresh dill, chopped
salt & ground black pepper,
to taste

Peel & finely slice cucumbers.
In salad bowl, mix yogurt with
sour cream, lemon juice, garlic &
dill; season with salt & pepper. Add
cucumber & toss until well
combined. Refrigerate at least
1 hour before serving. Serves 4

(recipe: kitchennostalgia.com)
Quick Taco Salad

1 lb. ground beef
1 onion, chopped
1 (1 oz) pkg. taco seasoning mix
1/4 C. water
10 C. loosely packed torn romaine
2 tomatoes, chopped
1 C. shredded Cheddar cheese
2 C. tortilla chips, coarsely crushed
1/4 C. Ranch salad dressing

Brown meat with onions in large
nonstick skillet over medium-high
heat; drain. Add seasoning mix &
water; mix well & bring to boil.
Simmer on medium-low heat 3
minutes. Divide lettuce among
4 plates; top evenly with meat
mixture, tomatoes, cheese &
crushed chips; drizzle with
dressing. Serves 4

(recipe: Kraft foods)

Lemon-Garlic Chicken

1/2 C. Italian-style bread crumbs
1/2 tsp. garlic salt
1 tsp. lemon pepper
1/4 C. lemon juice
2 T. cooking oil
4 boneless, skinless chicken breasts
(about 4=1 lb.)

Preheat oven 375 degrees F.
Spray shallow baking dish with nonstick
spray. Combine bread crumbs, garlic salt &
lemon pepper in ziplock plastic bag. Combine
lemon juice & oil in another ziplock bag. Add
chicken to lemon juice bag; toss to coat. Place
each breast in bag with crumb mixture, toss
to coat. Place coated chicken in single layer in
prepared pan. Sprinkle any remaining crumbs
over chicken, if desired. Spray tops of chicken
with nonstick spray. Bake 20-25 minutes or
until chicken is no longer pink in center
(165 degrees F.) Serves 4

(recipe: readyseteat.com)

 Haven’t quite decided what to make for

dinner tonight; there’s either bratwurst

(cheese-stuffed for me & beer marinated

for husband), or Potatoes O’Brian

(hash brown potatoes with onions,

green & red peppers, sliced mushrooms,

ground beef & topped with shredded

extra sharp Cheddar cheese -sort of like a

casserole – YUMMY!) – those, so far, are my

2 choices. This week, fortunately, is not

(so far, anyway) AS busy as the past

2-3 have been. No knit group tomorrow,

just grandson all day. Wednes-day is

special needs group (that’s all – I hope),

Thurs. is grandson, again but not as

long, Friday is free – I HOPE )forgot

Radiologist appointment first thing).

Amidst all that ‘fun’ is getting together

the next issue of the special needs group

newsletter; if I’m not mistaken this will

be issue #76. That means I’ve been

doing this now since Sept., 2001 – as my

husband would say: “It keeps her on

her toes”!

That’s about ‘it’ on this weeks ‘hit parade’; finished
another chemo cap (that makes 3 this time) for
delivery this Friday. I try to take in a few each time I
have to go there for a check up. The GOOD THING,
this time, is the Radiologist said that if my latest
mammogram is clear (and it was), I start only
coming in once A YEAR! YAY! (There’s still the
Oncologist  – main cancer doctor, and I’m pretty
sure he won’t let me get off that easy (right now
it’s every 3 months, just like my main family
doctor – saw him last Friday – all’s good there!).
Ah, the ‘fun’ life of a cancer survivor – but the way
I look at it: IT COULD BE MUCH WORSE! Just going
in to hear ‘all’s well’ is no big deal!

I hope you have a GREAT day – filled with just
enough events to keep you busy, but not too busy,
and relaxing enough to keep you stress-free.

Big Hugs;



PS: Sorry about all the various font sizes – still don’t

know WHY my browser does that!

WHEW! One less – take a big, deep breath!


This has been one of ‘THOSE’ weeks – constant ‘stuff’ needing to be done. Just got off the phone with my grandson’s Mom – YAY (or WHEW!) apparently the ‘powers that be – those who care for him besides me’ somehow thought when I said I wanted to switch from Fridays to Thursdays, it meant NOW. (I meant when school starts). This week & next were supposed to be ‘watch grandson’ Tuesday, Thursday AND Friday – big stuff. I love him dearly but it really wears me out trying to keep him amused! For example, I knew we were going to get him around 10:30 a.m. Tuesday – what I didn’t know was- he wouldn’t be picked up until 5:35 p.m.! USUALLY it’s around 2:30 – so by 3 or so I was getting antsy – by 5, ready for a BIG NAP! Problem with that? Knit Night started at 6:30, I had to leave at 5:50 or so to battle the traffic AND the big thunderstorm. It all worked out – only 8 of us showed up – Panera was a virtual waste land – we had the whole place to ourselves! So, bottom line on grandson – I ‘only ‘ have him next Tues & Thur, not Friday and after that, only on Thursdays after 4 p.m. when I pick him up at the bus stop!

This has been THE craziest year for funerals, also. In the past three months I have been to, (or will be going to) a total of EIGHT funerals! Yesterday afternoon my sweet little old lady (with Alzheimers) that we drive to church had her husband’s memorial service. Being that it was also my special needs group night, I could only stay about an hour for visitation. While there I got a phone call from my ‘partner/other teacher’ for the group saying that she couldn’t come to teach because there had just been a death in HER family. First she outlined that I’d be fine as I’d have another lady as my helper; then she called back about 5 minutes later to tell me she’d forgot – the other lady would be in a teacher training meeting, so I’m on my own! CRAZY NIGHT! We played Bible Bingo and I enlisted the aid of our new helper (who is also a youth pastor at that church) – he’s about 6′ 7″, HUGE, gentle Giant of a man with a big, booming voice. All worked out very well – the kids loved it. As we’re setting up snacks; one of my helpers asks me if I’d heard anything about another friend – No, so she tells me he died Tuesday! Eight funerals in three months! That’s just CRAZY! They were all LOVELY, great people whom I will truly miss. While I’m saying my goodbyes to the family of my Alzheimers lady, a lady from the funeral home says my name. (OK – I thought, not sure if I heard right, but I turned to her) Turns out I was right: she’s the daughter of ANOTHER really dear friend whom I’d sort of lost contact with – who ALSO has Alzheimers now! IN FACT, to make it even stranger: SHE LIVES DIRECTLY ACROSS THE HALL FROM MY LITTLE OLD LADY IN THE SAME SENIOR CITIZENS CONDO! How weird is that?! I chatted with the daughter a bit, got her phone number and said I’d call soon to go see her Mom. As she said: “Maybe she’ll recognize you, maybe she won’t – BUT she’ll make a really good job of ‘faking it’ if she doesn’t! How funny! Ah, Life – sometimes ya just gotta roll with the punches and keep looking up – right?


Sauteed Zucchini & Tomatoes

1 T. cooking oil
4 small zucchini, sliced (about 4 C)
1 (14.5 oz) can stewed tomatoes,
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium-
high heat. Add zucchini & cook 7
minutes or until tender, stirring
occasionally. Add undrained tomatoes,
salt & pepper; break up tomatoes with
spoon. Cook 2 minutes more or until
hot. Serves 4 (3/4 C. each)

(recipe: readyseteat.com)

Crockpot Polynesian Chicken

4 chicken breasts, boneless, skinless

(about 1 1/2 lb),cut into 2″ cubes

1 red bell pepper, cored/seeded & sliced
into 1″ strips
1 (20 oz) can pineapple chunks in natural juice
2 T. soy sauce
2 cloves garlic, minced
2 tsp. freshly grated ginger
1/3 C. honey
2 T. cornstarch

(recommend using 4-7 qt crockpot)
Pour juice from pineapple into small bowl. Mix
soy sauce, garlic, ginger & honey into juice;
whisk to combine. Add cornstarch, stir until
combined. Place chicken in crockpot, add
pineapple chunks. Pour pineapple juice mixture
over chicken. Cover & cook on Low 4-5 hours. Add
bell peppers the last 15 minutes of cooking time.
Serve over a bed of cooked quinoa or brown rice.
Serves 6
(recipe: Peg-Marys Recipe Exchange)
California Baked Potatoes
3 (cold) baked potatoes, cut into spears
1/2 C. Catalina salad dressing
1 T. garlic powder
1 T. parsley flakes

Preheat oven 375 degrees F.
Toss potato spears with salad dressing;
place on a greased cookie sheet. Sprinkle
with garlic & parsley. Bake 20 minutes
or until crispy. Serves 4
(recipe: Kraft foods)
Summer Salad w/Baby Greens

3 oz (about 4 C.) baby arugula &
baby spinach mix
5 oz. whole wheat or brown rice
1/3 C. sun dried tomatoes, sliced thin
2 T. capers, drained
2 T. balsamic vinegar
1 1/2 T. extra virgin olive oil
salt & fresh pepper, to taste
2 T. freshly shaved Parmigiano

Boil pasta in salted water accordg. to
pkg. directions; drain & rinse in cold
water. In large bowl, combine pasta,
baby greens, tomatoes, capers, olive
oil, vinegar, salt & pepper; toss well.
Just before serving top with freshly
shaved Parmigiano Reggiano.
Serves 4


(recipe: skinnytaste.com)

Dale’s “Can’t Stop

Eating it” Salad

2 heads iceburg lettuce, chopped
2 stalks celery, chopped

1 yellow or white onion, chopped

1 C. mayonnaise
2 T. apple cider vinegar
1 C. sour cream
1 T. sugar (or Splenda)
Parmesan cheese
fresh ground black pepper
4-5 slices bacon, fried crisp &

In large bowl top lettuce with
celery & onion. Mix mayonnaise
with vinegar & drop spoonfuls
over salad. Mix sour cream with
sugar & drop spoonfuls over

salad.Spread dressing evenly over
salad to cover; sprinkle Parmesan
cheese over dressing & grind
black pepper (to taste) over
cheese. Cover with plastic wrap.
When ready to serve,
sprinkle bacon over top
& toss well,to evenly coat
(recipe: Facebook)


Party Hamburger Dip

1 lb. ground beef
1 1/2 lb. Velveeta cheese, cubed
1 can Ro*Tel tomatoes & chilies
1/2 onion, diced
1 (8 oz) pkg. fresh mushrooms,

Serve with: corn chips, tortilla
chips or crackers

In skillet, brown hamburger, onion
& mushrooms; drain. Add Velveeta
to crockpot; turn crockpot heat to
High & cook until cheese is melted.
Add other ingredients; stir & cook
about 30 minutes. Leave crockpot
on Low while serving.

(recipe: allcrockpotrecipes.com)


Super Moist Zucchini/Chocolate/
Pecan Cake

1/2 C. butter, softened
1/2 C. canola oil
1 3/4 C. sugar
2 eggs
2 1/2 C. flour
4 T. cocoa
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
1 tsp. vanilla
1/2 C. buttermilk*
2 C. shredded zucchini

1/2 C. brown sugar
1/2 C. chopped pecans
1 C. chocolate chips

Preheat oven 350 degrees F.
In large bowl add 1/2 C. softened
butter, oil, sugar & eggs; mix well,
about 3 minutes. In medium bowl
add flour, cocoa, baking powder,
cinnamon, cloves & baking soda;
whisk until well blended. Pour
1/2 C. butter milk & vanilla into
large bowl; add dry ingredients &
mix until all is well combined. Add
shredded zucchini to batter & mix
until combined. Spray 9 X 13 pan
with nonstick spray; pour in batter
& spread to smooth.
Place nuts, brown sugar & choc.
chips in bowl; toss together &
sprinkle over top of batter.
Bake 35-40 minutes or until
a toothpick inserted into center
comes out clean. Serves 12-15

*if you don’t have buttermilk,
pour 1/2 C. milk into 1 C. measuring
cup, add 1 tsp. vinegar or lemon
juice – stir & let set 5 minutes. Use
in place of buttermilk.

Poster says this cake is great the
next day warmed in the microwave.

(recipe: jamiecooksitup.net)

Crispy Zucchini Fries

1 medium zucchini
1 egg
1/4 C. milk
1 1/2 C. Panko bread crumbs
1 1/2 tsp. Italian seasoning
1/2 tsp. granulated garlic
2 T. Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper

marinara sauce, for dipping,
if desired

Preheat oven 425 degrees F.
Cut ends off zucchini, slice in
half then slice each half into
1/2 inch strips. Separate strips
in two, lay face down & slice into
strips (like fries). Crack egg into
loaf pan; beat with fork until
frothy. Add 1/4 C. milk & whisk.
Pour panko crumbs into another
loaf pan; add seasonings & stir
to combine. Dip each zucchini
slice in egg, then in Panko mix.
Place strips on cookie sheet
sprayed with nonstick spray. Bake
20-30 minutes until golden brown
& crispy. Sprinkle with a bit more
salt when they come out of the
oven. Serve with marinara sauce,
if desired. Serves 4

(recipe: jamiecooksitup.net)

Fluffy Strawberry Salad

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

Pour Jello into medium bowl; pour
in boiling water & stir 2  minutes
until dissolved. Pour ice or cold
water in bowl; mix well. If using
cold water, refrigerate until jello
is set up. If using ice, refrigerate
about 10 minutes. Jello should
be as thick as pudding. Pour
crushed pineapple & vanilla pudding
mix in large bowl; stir to combine.
Add marshmallows & Cool Whip;
stir with wooden spoon. Stir Jello
& pineapple mix together, mixing
well to combine. Add sliced berries
to bowl; stir to combine. Cover &
refrigerate at least 1 hour before
serving. Can be made up to 24
hours in advance. Serves 15

(recipe: jamiecooksitup.net)


Ooops – forgot to give you:

Peach Coffee Cake

1 (18 1/2 oz) pkg. yellow cake mix
3 eggs, beaten
1 tsp. lemon extract, divided
1/2 C. chopped walnuts
1 (21 oz) can peach pie filling, cut
into smaller pieces
1/2 C. sugar
1/2 C. flour
1/4 C. butter, softened

Preheat oven 350 degrees F.
In large bowl, combine dry cake mix,
eggs, 1/2 tsp. extract, walnuts & pie
filling; stir until well blended. Spread
in greased & floured 9 X 13 pan; set
aside. In separate bowl, mix sugar,
flour, butter & remaining extract with
a fork or pastry blender until crumbly;
sprinkle evenly over batter. Bake 40-45
minutes, until center of cake springs
back when touched. Serves 12

(recipe: Marys Recipe Exchange)

Vroom, Vroom – and so it begins!



On the third Saturday in August, more than 30000 muscle cars, street rods, custom, collector and special interest vehicles cruise down Woodward Avenue. (direct quote from the site)

Today begins the “Woodward Dream Cruise” – if you’re not from around here, you might not have heard of it BUT it’s a BIG deal here. People from all over the COUNTRY bring their old cars to ‘cruise’ up and down Woodward Avenue. This goes on all day for three days straight (technically, it’s  only supposed to be a one day thing, but believe me – it gets dragged out for the entire weekend.) Sometimes people begin early and just keep going until Monday or Tuesday. What this entails is: you drive your old car all over, stop at some of the cities that border Woodward, find a spot to park your old car, pop the hood and go looking at all the other cars parked there, shmooze with the ‘car’ people, then keep on doing this – for DAYS! If you’re into old cars, it’s “THE” place to be (not me). Since we live on a MAJOR Michigan road, all we have to do to see old cars is put up a few folding chairs on our front lawn and watch them drive by! Our neighbor is totally into this – he buys old cars during the year, fixes them up, drives them for the cruise then sells them at a profit – pretty neat idea, yes? The only down side to the whole thing – our driveway is VERY hard to get in or out of as there are, probably. at least three times as many cars on the road for this weekend and we’re about 7 minutes from the major road: Woodward Avenue! Stores and restaurants along Woodward make a big profit selling ‘parking spots’ OR just spots to sit in your chairs & watch! Yes, it’s THAT popular!  The other ‘down’ thing, for us, is: if you know old cars, you know a lot of them are really LOUD! We can hear them coming and believe me – they drive all day and WAY into the late night – they like to show off their cars! Sigh . . .

Woke up really early (for me: 7:30 a.m.) and started knitting baby hats – got three done today; I just seemed to be ‘in the mood’. Grandson came around 10:30 a.m. and played with Legos and a video game until he fell asleep on the couch (YES!). While he was here the person from the Water Company (Township) came to replace our water meter in the basement. It appears it wasn’t reading – who knows for how long we got FREE water??? Well, that’s done now – wonder if they’re planning on retro-billing us – sure hope not! Water guy left, grandson left so husband & I drove to a local hardware store to get a new heat thermostat (ours ‘died’ – only works periodically and usually NOT when you want it to). Also got another battery operated door bell – our old one ‘died’ too when we had to change the (el cheapo) battery that came with it – THREE months after we got it! Husband was only able to get it to work by using his finger to close the connection – without the cover on it. I can see trying to make a sign to put over the bell – please put your finger over both connections to use the bell – no, it won’t shock you. Sigh. Thought of returning it, but I got it on line and don’t have the receipt or original packaging. For what I paid (something like $15.00) it was really good – VERY loud and played something like 30 songs (I only wanted DING DONG, DING DONG – took a LONG time to go through all the songs to get to the one I wanted!) New doorbell is VERY soft (sigh) and only goes DING DONG – now I’m thinking of putting a sign over the button on this one saying “Press more than once, very light sounding bell” – you get the idea.

Since we were in & out of the hardware store in record time (like 14 minutes) we decided to go out to lunch – for THAI! YES! We happily came home with half of our orders and a spring roll each, for dinner. I’m stuffed and their food is not only nicely priced, but very tasty AND it’s like 2 minutes from our house! Bonus!

Drove youngest to work (at 4:30) and will await his calling around 9? for a pick up. The good thing is: he’s had 3 days off, so I got a reprieve from driving! Laundry all caught up, dishes, too – don’t have to cook dinner – what SHALL I do!? Probably read & knit – my favorites!


3-Ingredient Sweet Glazed Pork Chops

4-6 boneless pork chops
1 (12 oz) bottle chili sauce
1 C. grape jelly

Spray insides of crockpot with nonstick
spray. Place chops in bottom. In a bowl
mix together chili sauce & jelly; pour on
top of pork chops. Cook on Low 6-8
hours or High 3-4 hours.
(NOTE: cook 8 hours if chops are frozen)

(recipe: sixsistersstuff.com)

Bacon & Balsamic Green Beans

1 lb. fresh green beans, trimmed*
1/4 C. water
1/2 C. halved yellow pepper strips
2 T. balsamic vinaigrette dressing**
10 slices bacon, cooked & cut into
1″ pieces
1/3 C. chopped red onions

Cook beans & water in large skillet
over medium-high heat 4 minutes
or until beans are crisp-tender &
water is absorbed, stirring occasionally.
Add peppers & dressing; cook & stir
2 minutes. Stir in bacon & onions; cook
2 minutes or until heated through,
stirring occasionally. Serves 8

* You can prepare using frozen
green beans & covering skillet while
cooking beans just until heated through.
Drain beans if necessary, then return to
skillet & continue as directed.

**Can also used red or orange pepper strips
and/or Italian salad dressing

(recipe: Kraft foods)

Sausage/Green Pepper Appetizers

2 C. (1 lb) sausage, cooked/crumbled
1 T. seasoned salt
1 1/2 C. Cheddar cheese, shredded
1 1/2 C. monterey jack cheese, shredded
1 C. buttermilk ranch salad dressing
1/2 C. chopped green pepper
12 wonton wrappers

Preheat oven 350 degrees F.
Lightly grease 2 muffin tins; press one
wonton wrapper in each muffin cup.
Bake 5 minutes until lightly brown; remove
& let cool on cookie sheet. Brown sausage &
seasoned salt; drain grease & place in a bowl.
Add cheeses & ranch dressing; mix with a
rubber spatula. Fill each cooked wonton
with filling & place on cookie sheet. Bake
5 minutes until bubbly. Makes 12

(recipe: julieseatsandtreats.com)

Magic Cake
(cake makes 3 layers-one batter;
dense layer on bottom, custard-like
in middle, and fluffy sponge cake on

4 eggs, separated, room temp.
1 T. water
1/2 C. + 2 T. sugar
1 stick butter, melted
3/4 C. flour
2 C. milk, lukewarm
2 tsp. vanilla*

powdered sugar, for garnish

Preheat oven 325 degrees F.
Mix egg whites until stiff. In
another bowl, beat egg yolks with
sugar, water & vanilla until light. Add
melted butter & continue beating for
1 more minute; add flour & mix well.
Add milk (must be lukewarm, otherwise
butter will harden); beat until well mixed.
Gently fold in beaten egg whites using a
spatula. Pour batter into a greased 8″ X
8″ pan (do not use springform because
batter is too liquid & pan could leak).
Bake 60 minutes or until golden. Cool
cake in pan at least 3 hours. Serve
sprinkled with powdered sugar on top.

*Do not forget to use vanilla; without it
cake might taste eggy. If you don’t want to
use vanilla, you can substitute 1 T. rum.

(recipe: kitchennostalgia.com)

Summer Zucchini Salad

4 small zucchini, sliced (about 4 C.)
1/2 C. sliced red onion
1/4 C. shredded Parmesan cheese
1 T. cooking oil
1 T. lemon juice
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground black pepper

Toss all ingredients together in
medium bowl & serve. Serves 6
(about 2/3 C. each)

(recipe: readyseteat.com)

Pepperoni-Cheese Pasta Skillet

1 T. olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp. oregano
1 (16 oz) pkg. fusilli pasta (or
whatever pasta you choose)
1 (10 oz) can cream of mushroom soup
1 3/4 C. milk
salt & pepper
2 C. mozzarella cheese, grated
1 (7 oz) pkg. pepperoni
1/4 C. Parmesan cheese, grated
half pint grape tomatoes

Heat large skillet over medium-high
heat; add 1 T. oil to pan & add onion
& garlic. Add a dash of salt & oregano;
cook until onions are soft & translucent,
about 10 minutes. Bring a pot of water to
boil; cook pasta according to pkg. directions.
Add soup, 1 3/4 C. milk & 1 C. mozzarella
cheese to skillet; mix together. Chop all
but 15 pepperoni slices (save them out) and
add chopped pepperoni to skillet. Add salt &
pepper, to taste, stir to combine. Allow mixture
to heat through & become bubbly. Add drained
pasta to skillet; stir to incorporate. Layer the 15
pepperoni slices on top of skillet, sprinkle with
1 C. mozzarella & 1/4 C. Parmesan cheese. Turn
on oven broiler; place skillet in oven to allow
cheese to melt & get bubbly. Watch it closely &
make sure your skillet is made for the oven.*
Chop the tomatoes; add them on top of
melted cheese. Serves 7

*If your skillet is NOT made for the broiler, you
can place a lid on the skillet to melt the cheese.

(recipe: Jamiecooksitup.com)


3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

Preheat oven to 400 degrees F.
Lightly grease with butter 8 – 9 of the wells
of a nonstick muffin pan. In a medium mixing
bowl whisk the eggs then mix in the sour
cream. Stir in both cheeses and the chives.
Add potatoes and mix well. Spoon them into
the pan filling the cups to slightly below the
top. Bake 25- 35 minutes until they pull away
from the sides of the cup and are golden brown.
Remove from oven and let them cool 5 minutes
in pan. Serve with sour cream
if desired.

(recipe: Facebook)

Salisbury Steak

2 (10.5 oz, ea) cans French Onion soup
1 1/2 lb. ground beef
1/2 C. bread crumbs
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
2 T. flour
1/2 C. ketchup
1/2 C. water
2 T. Worcestershire sauce
1 tsp. dry mustard

In large bowl, mix ground beef with 1/3
C. soup, bread crumbs, egg, salt & pepper;
shape into 6 oval patties. Brown both sides
of patties in large skillet over medium heat;
pour off excess fat. In a bowl, blend flour &
remaining soup until smooth. Mix in ketchup,
water, Worc. sauce & mustard powder; pour
over meat in skillet. Cover & cook at least
20 minutes, stirring occasionally. (The longer
you let it simmer, the thicker the gravy

(recipe: Sea- justapinch.com)

Creamed Dill Slaw

1 C. mayonnaise
1/2 C. sour cream
2 T. Worcestershire sauce
2 T. red wine vinegar
1 whole cabbage, cored & shredded
1 grated onion
1 grated carrot
1/2 C. chopped fresh dill
salt & pepper

Whisk together in a bowl: mayonnaise,
sour cream, Wors. sauce & red wine
vinegar. Stir in cabbage, onion, carrot &
fresh dill. Add salt & pepper, to taste.
Chill at least 1 hour before serving.
Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Bratwurst & Potato Salad

6 bratwurst
1/4 C. bacon drippings or oil
2 lb. red skin potatoes, quartered &
1 bunch green onions, thinly sliced
1/2 C. olive oil
3 T. white wine vinegar
2 T. German mustard (grainy)
black pepper, to taste
1/8 tsp. sugar (optional)

Cook bratwurst accordg to pkg.
directions; brown in pan in bacon
drippings or oil. When cooled, cut
into 1 inch pieces. Combine brat-
wurst, cooked potatoes & onions in
large bowl; set aside. Mix together
remaining ingredients; pour over
bratwurst mixture; toss to coat.
Refrigerate 7-8 hours or overnight.
Serves 6-8

(recipe: Rhonda G-Marys Recipe

Cinnamon Apple Pie

8 C. apples (peeled/cored & sliced)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, beaten
3/4 C. milk
1 T. vanilla
1 C. sugar
5 T. butter, softened
1 1/2 C. Bisquick baking mix,
1/3 C. brown sugar
1/2 tsp. cinnamon

Toppings: Whipped Cream/
Cool Whip, or vanilla ice cream!

Spray insides of crockpot with nonstick
spray. Toss apples, cinnamon & nutmeg
together in ziplock bag; place in crockpot.
Whisk together eggs, milk, vanilla, sugar,
2 T. butter & 3/4 C. Bisquick; pour over
apples. In large bowl, combine brown sugar,
remaining 3/4 C. Bisquick & 1/2 tsp.
cinnamon together; cut in 3 T. butter until
mixture resembles coarse crumbs; sprinkle
over apples & batter – DO NOT STIR. Cover &
cook on Low 6-7 hours (check at 6 hours).
Spoon into bowls, (top with whipped cream
or vanilla ice cream – you choose).

(recipe: flourmewithlove.com)


The weather is perfect for this weekend –
sunny, a slight breeze and 72 degrees! I
might just take my knitting outside to the
picnic table and enjoy the evening!

Hope you’re having a GREAT day!



Good Start to the Day!


Not being sure of what was ‘coming’ for today, I decided to get up early and get my running done. Hit the bank, gas station, hardware store, grocery and dollar store – YAY! ALL DONE! AND, all in about 2 hours – record time! Got home, put away the ‘stuff’ and am now relaxing a bit at the computer.

Last night was the Knit/Crochet Movie Night and the ladies chose an ‘oldie’ “Cheaper by the Dozen” with Clifton Web and Myrna Loy (that was a surprise!). We had all sorts of salads & desserts – didn’t feel like I was ‘cheating’ by eating lots of salad – good dinner, great company and I finally finished a chemo hat I’ve had in my car for months! (get to deliver that in a few weeks when I go for my check up to the Radiology Oncologist).

Lots more summer recipes for ya – we’re still struggling through way too many leftovers (youngest son doesn’t like leftovers and middle son hasn’t stopped by in awhile to ‘clean out our fridge’ – he’s my ‘eating machine’!) We’ve still got BLT leftovers, mac & cheese, potato salad, polish sausage & fried potatoes – lots of good eats! (I might hit the sausage & potatoes for lunch!)


Lemon Italian Chicken & Noodles

3 C. egg noodles, uncooked
1/2 C. Italian salad dressing
1 tsp. lemon zest
4 small boneless, skinless chicken
breasts (1 lb)
3 C. fresh mushroom slices
1 C. red pepper strips
1 C. halved onion slices
1 T. grated Parmesan cheese

Cook noodles as directed on pkg,
omitting salt. Mix salad dressing &
lemon zest until blended. Heat 1/4
C dressing mixture in large nonstick
skillet over medium heat. Add chicken &
cook 7-8 minutes on each side or until
done. Remove from skillet; cover to
keep warm. Add vegetables &
remaining dressing mixture to skillet,
cook 5 minutes or until vegetables
are crisp-tender, stirring occasionally.
Drain noodles, serve topped with
chicken, vegetable mixture & cheese.
Serves 4

(recipe: Kraft foods)

Fiesta Ranch Dip

1 (10 oz) can Ro*Tel diced tomatoes &
green chiles, drain excess liquid
1 pkt. (Hidden Valley) fiesta Ranch
dip mix
16 oz. sour cream
1 C. shredded mild Cheddar cheese

Tostitos corn chips, for dipping

Mix all ingredients (except chips) in
medium bowl; chill 1 hour. Serve
with chips – great with cut veggies,

NOTE: You can also add:
1 can mexicorn or sweet corn (drained)
top with finely shredded Cheddar cheese,
shredded lettuce, diced tomatoes and
sliced olives


Butter Cake Bars
(absolutely necessary to
cool completely before

1 box yellow cake mix
1 egg
1/2 C. butter, room temp.
1 (8 oz) pkg. cream cheese, softened
2 eggs, beaten
2 C. powdered sugar
powdered sugar, garnish

Preheat oven 350 degrees F.
Line a 8 X 8″ pan with parchment
paper. In bowl, mix cake mix, butter &
1 egg until a soft dough forms; press
into bottom of pan. Using a stand
mixer, combine cream cheese, 2 eggs,
sugar & vanilla until smooth; spread over
cake mix layer. Bake 45 minutes or until
edges are golden brown & center has
set to a soft consistency. Cool
COMPLETELY before slicing into bars.

(recipe: allfoodrecipes.com)

Sweet & Sour Sesame Chicken

10 oz. raw boneless skinless chicken
breast, cut into nuggets
1/8 tsp. salt
1/8 tsp. black pepper
1 egg, beaten
1/4 C. flour
1/4 C. chicken broth
1 T. cornstarch
2 T. pancake syrup
2 T. rice vinegar
1 T. ketchup
1/2 T. soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 T. thinly sliced scallions
(red pepper flakes – optional)

Preheat oven 375 degrees F.
Spray baking sheet with nonstick
spray. Place chicken nuggets in large
bowl; season with salt & pepper. Top
with egg, mix to coat. Place flour in
wide bowl; one at a time: shake nuggets
to remove excess egg & coat with flour.
Evenly lay on baking sheet & bake
10 minutes or until chicken is cooked

Combine broth with cornstarch in nonstick
skillet; whisk to dissolve. Set heat to medium-
low. Add syrup, vinegar, ketchup, soy sauce,
sesame oil & garlic; mix well. Cook & stir
until thicken enough to coat a spoon 2-3
minutes. Remove from heat; add chicken &
toss to coat. Plate & sprinkle with sesame
seeds & scallions. (add red pepper flakes,
if desired.) Makes 2 servings

(recipe: allfoodrecipes)

Oven Roasted Corn on Cob with
Flavored Butters

8 ears fresh corn in husks

Preheat oven 350 degrees F.
Place corn in husks directly on oven
rack; roast 40 minutes or until kernels
are tender. When corn is ready, remove
from oven, let cool slightly & peel down
husks to use as handles for eating.

Freshly grated Parmesan cheese optional
on corn.
BBQ Butter
2 T. oil
1/2 small chopped onion
2 cloves garlic, chopped
2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. toasted cumin seeds
1 T. chili powder
1/2 C. water
1 1/2 sticks unsalted butter,
slightly softened
1 tsp. Worcestershire sauce
salt & fresh ground black pepper

Heat oil in medium saute pan over
High heat. Add onion; cook until
soft, 2-3 minutes. Add garlic & cook 1
minute. Add paprika, cayenne, cumin &
chili powder; cook 1 minute. Add 1/2 C.
water; cook until mixture becomes thickened.
Let cool slightly. Season with salt & pepper.
Place mixture in bowl, cover & refrigerate
30 minutes. Bring to room temp before
Herb Butter:
2 sticks unsalted butter, room temp.
1/4 C. chopped fresh herbs (basil/
chives or cilantro)
1 tsp. salt
fresh ground black pepper

Mix ingredients until smooth;
refrigerate 30 minutes. Bring to
room temp. before serving.
Lime Butter:
2 sticks unsalted butter, room temp.
1 small fresh lime
3 T. fresh cilantro
1 tsp. salt
fresh ground black pepper

Mix ingredients until smooth;
refrigerate 30 minutes. Bring to
room temp. before serving.

(recipe: allfoodrecipes)
Grilled Zucchini Lasagna

3 large zucchini (3 lb), trimmed
1/3 C. Italian salad dressing
3 cloves garlic, minced
1 egg, beaten
1 C. ricotta cheese
1 1/2 C. shredded mozzarella
3 T. grated Parmesan cheese,
1 (14 oz) jar spaghetti sauce
1/2 lb. Italian sausage, cooked/

Heat grill for indirect grilling: Light
one side of grill, leaving other side
unlit. Close lid; heat grill to 375
degrees F. Cut zucchini lengthwise into
1/2″ thick slices; place in large bowl.
Mix dressing & garlic; add zucchini &
mix lightly. Place zucchini on grate over
lit area. Grill 10-12 minutes or until
tender, turning occasionally. Mix egg,
ricotta, 1 C. shredded cheese & 2 T.
Parm. until blended. Combine spaghetti
sauce & sausage; spread 1/2 C. on bottom
of 8″ square foil pan sprayed with cooking
spray. Cover with layers of 1/3 zucchini,
half ricotta mixture & 1/2 C. sauce; repeat
layers. Top with remaining zucchini, sauce,
shred. cheese & Parm; cover with foil.
Cut small slit in foil to allow for steam.
Place on grate over unlit area. Grill 30
minutes or until heated through,
watching for consistent grill temperature.
Remove from grill, carefully uncover. Let
stand 5 minutes before serving. Serves 6

(recipe: kraftfoods)

BLT Macaroni Salad

1 C. mayonnaise
1 T. sugar
2 T. white vinegar
4 C. tightly packed torn
romaine lettuce
2 C. elbow macaroni, cooked
1 (8 oz) pkg. bacon, cooked/
1 C. grape tomatoes, halved
2 green onions, sliced

Mix first 3 ingredients in large
bowl until blended; add
remaining ingredients; mix
lightly. Serves 12, about 3/4 C. each

NOTE: Can be made ahead of time.
Combine all ingredients except
lettuce & bacon. Refrigerate up to
3 hours. Stir in lettuce & bacon just
before serving.

(recipe: kraftfoods)

No-Bake Oreo Truffles

1 pkg. Double Stuff Oreos
4 oz. cream cheese*
dipping chocolate

Chop Oreos up finely in a
food processor; save some
for garnish & set aside.
Using hands or a spoon, mash
softened cream cheese & crushed
Oreos until well combined. Roll
into 1″ ball & place on waxed
paper covered cookie sheet;
place in freezer 15 minutes.
Melt chocolate according to
directions. Remove truffles
from freezer & dip in chocolate.
Garnish, right after dipping,
with reserved Oreo crumbs.
Let chocolate set, refrigerate.

*Poster said you may add up
to 8 oz., but she liked the
consistency best with 4 oz.

(recipe: allfood.recipes)

Sour Cream Cole Slaw

1 C. sour cream
2 T. sliced scallions
2 T. vinegar
1 1/2 tsp. salt
1/4 tsp. ground mustard
1/8 tsp. black pepper
1 small head cabbage, shredded

Combine first 6 ingredients in
bowl; mix well. In large bowl
gently toss cabbage & sour cream
mixture. Cover & chill 1-2 hours.
Serves 6-8

(recipe: Rhonda G-Marys Recipe

Beef ‘n Bean Ragout

1 lb. beef stew meat, cut into
1″ cubes
1 (16 oz) can kidney beans, rinsed
& drained
1 (15 oz) can tomato sauce with
onion & garlic
1 (14.5 oz) can Italian-style stewed
1/2 (28 oz) pkg. frozen diced hash
brown potatoes with onions &
peppers (about 4 C.)
fresh oregano leaves (optional)

Stir together meat, beans, tomato
sauce, undrained tomatoes & hash
browns in crockpot. Cover & cook
on Low 8-10 hours or High 4-5 hours.
If desired, garnish each serving with
fresh oregano leaves. Serves 6

(recipe: Rhonda G-Marys Recipe

Chicken ‘n Dumplings

The secret of this is not to stir anything.
That’s what makes your dumplings.
When you dish it out, you have your
dumplings on top.

2 chicken breasts, cooked and shredded or
a store-bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed
cream of chicken soup
if you can find it)
3 teaspoons of chicken granules
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Preheat oven 350 degrees.

Layer 1 – In 9 x 13 casserole dish, melt

1/2 stick of butter. Spread shredded chicken

over butter. Sprinkle black pepper
and dried sage over this layer. Do not stir.

Layer 2 – In small bowl, mix milk and

Bisquick. Slowly pour all over chicken.

Do not stir.

Layer 3 – In medium bowl, whisk together 2 cups
chicken broth, chicken granules and soup. Once
blended, slowly pour over the Bisquick layer.
Do not Stir.

Bake casserole for 30-40 minutes, or

until the top is golden brown

(recipe: Facebook)

Peaches ‘N Cream Pie

48 ‘Nilla wafers, finely crushed (about
1 1/2 C.)
1/3 C. butter, melted
3/4 C. boiling water
1 (3 oz) pkg. orange Jello
2 C. ice cubes*
1 1/2 C. Cool Whip, thawed
2 fresh peaches, peeled & chopped

Mix wafer crumbs & butter; press onto
bottom & up sides of a 9 inch pie plate.
In medium bowl, add boiling water to
jello ; stir 2 minutes until completely
dissolved. Add ice cubes; stir until jello
is slightly thickened. Remove any
unmelted ice. Add Cool Whip; stir until
blended; gently stir in peaches. Refrigerate
15 minutes or until jello mixture is thick
enough to mound; spoon into crust.
Refrigerate 3 hours or until firm.

*For best results, do NOT substitute
cold water for ice cubes

Substitute: You can substitute 1 C. coarsely
chopped fresh strawberries & strawberry
jello OR 1 (11 oz) drained can of mandarin oranges
and orange jello

(recipe: Kraft foods)

So far, my day is pretty ‘open’ – laundry is
caught up, dishes done, house bills paid;
I ‘might’ explore a new crochet pattern I
found – MAYBE – we’ll see. Tonight is my
special needs group and that’s always fun.

Enjoy your day – hope it’s as nice & sunny
as it is here, now: 70 degrees (not too cold,
not too hot!).



PS: Forgot to mention: youngest
son’s truck went to the scrap yard
yesterday and he was happy with
$352.00 (better than the other places
which were offering $200); now begins
his working & saving up for another


Having Fun!


What a riot! LOVE this photo!

Somehow, while browsing Facebook, I ended up on a photography site that had tons of photos, all arranged by themes: sunlight, organic, flawed, etc. This photo really cracks me up – he’s SO cute! Just gotta smile when seeing this – right?

It’s raining out right now and grey – sort of a gloomy Monday; temps are at 70 degrees F. Went to my yearly eye check up (the one where I make up my mind to do the cataract surgery – or not). After talking to my doctor, we agreed it isn’t critical at this point, so I settled for new glasses and surgery NEXT year! I’m not afraid of the surgery, it’s just that having spent $$$ this year on a new roof & gutters, I really didn’t want the extra expense EVEN IF my insurance covers most of it. There is also the fact that because my eyes are SO bad (without glasses) there would be a HUGE difference after getting one done – she even said he might decide to bump up the second surgery (usually it’s 2-3 weeks between eyes) to one week in between. We’re going into September soon and already my schedule has increased quite a bit, weekly. I would hate to have two surgeries and try to cram them into my already getting full schedule – better to wait another year and see what that brings. (Yes, I could live to regret it, but I’m good with my decision for now).

Youngest son decided to scrap his truck so we’re sort of in the middle of that – he’s trying to decide on the best company to go with (read that: the one that offers him the most $$$).

Saturday was my second church picnic and it was a lovely day for one – lots of people showed up and we have a very nice time. Along with the picnic, earlier in the day we received a phone call from the daughter of the little old lady we drive to church (she has Alzheimers) – her husband died Saturday. Sad situation – she still wanted to go to church (not a problem) but one daughter told me Saturday that it was OK for Pastor to announce the death from the pulpit – second daughter Sunday morning said it probably WASN’T a good idea as she sort of goes from reality to ‘drifting’ and could get really upset IF she realized what was going on. They took her to the hospital after he died (they weren’t able to make it in time) so she did see him, but she sort of slips in & out of reality. Pastor said when he called their condo the daughter gave her mom the phone. He said he really wasn’t sure what to say, so he said something like “We’re praying for you, so sorry to hear of _____’s passing” – she responded: “Oh, did he go somewhere?” so you get an idea of how things are. We went through church just fine, we’ll see how it goes. The family is trying to decide where Mom will be living, so we’ll see whether we’ll be driving her in the future. She’s a LOVELY lady; it grieves me to see her ‘slipping away’.


Cheesy Squash Casserole

1 T. vegetable oil

6 medium yellow summer squash,

thinly sliced

1 large Vidalia onion, thinly sliced

1 T. butter

1/2 C. grated Parmesan cheese

1 C. shredded sharp Cheddar cheese

1/2 C. sour cream

salt & pepper

1 sleeve crackers, crushed medium to fine,

(recommend Ritz)

Preheat oven 350 degrees F.

Grease 2 qt casserole dish, set aside.

Heat oil in large skillet over medium heat.

Saute squash, onion & butter until soft;

transfer to a bowl & stir in Parmesan,

Cheddar & sour cream. Add salt & pepper

to taste. Pour mixture into prepared dish;

sprinkle cracker crumbs evenly over top.

Bake 20 minutes or until top is golden &


Serves 6-8

(recipe: allfood.recipes)


Baked BLT Dip

1 lb. bacon, cooked

1 C. mayonnaise

1 C. sour cream

8 oz. cream cheese, softened

1 1/2 C. Cheddar cheese, shredded

1 tomato, seeded/chopped

1/4 C. chopped green onions

additional green onions, cooked

bacon, tomato & lettuce, for garnish

corn chips, for dipping

Preheat oven 350 degrees F.

Mix mayonnaise, sour cream & cream

cheese in a bowl until thoroughly

combined. Crumble bacon into

mixture & stir. Add Cheddar cheese,

green onions & tomato; mix well.

Pour mixture into a shallow dish

or pie pan; bake 20 minutes or

until bubbling. Garnish top with

extras listed above. Serve with

corn chips. Serves 20

(recipe: allfood.recipes)


Tuna Salad

2 C. pasta

1 C. mayonnaise

2 T. mustard

3-4 T. finely diced onion

1 tsp. garlic

1/2 tsp. garlic salt

1 tsp. parsley

1/4 tsp. onion powder

1/4 tsp. seasoned salt

1 can tuna


1 C. peas, frozen

1 C. shredded Cheddar cheese

1/2 C. chopped dill pickles

1/2 C. hard boiled egg, diced


Boil noodles until al dente; drain &

rinse in cold water. Mix together mayo,

mustard, onion, garlic/garlic salt, parsley,

onion powder, salt & pepper; stir until

combined. Mix cold, cooked noodles

& sauce together then add frozen peas,

cheese & pickles; stir gently & serve.

(recipe: allfood.recipes)


Easy Apple Pie Bread

1/2 C. butter, softened

1/2 C. granulated sugar

1/2 C. packed brown sugar

1/3 C. buttermilk*

2 tsp. baking powder

2 eggs

1 tsp. vanilla

2 C. flour

1/2 tsp. apple pie spice

1/2 tsp. salt

2 C. peeled, diced apples

3/4 C. pecans, chopped

Streusel Nut Topping:

1/4 C. packed brown sugar

1/2 tsp. cinnamon

3 T. flour

2 T. butter, softened

1/3 C. walnuts or pecans, chopped

Preheat oven 350 degrees F.

Grease bottom & sides of 9 X 5 X 3

loaf pan. (NOTE: If using a glass loaf

pan, reduce heat to 325)

In large bowl beat butter & sugars

together until combined; add

buttermilk & baking powder, beat

until combined. Add eggs & vanilla;

mix well. Add flour, apple pie spice &

salt; mix well. Toss apples & nuts in a bit

of flour before adding to batter (to prevent

them sinking to the bottom of pan). By

hand, stir in nuts & apples. Spoon batter

into prepared pan; spread evenly.

Prepare Streusel Topping:

In small bowl combine brown sugar,

cinnamon & flour. Using pastry blender

or fork, cut in butter until it resembles

coarse crumbs. Stir in nuts & sprinkle

over batter. Bake 60 minutes or until

wooden toothpick inserted near center

comes out clean. Cool bread in pan on

a wire rack 10 minutes. Remove from

pan & cool completely. Wrap and store

overnight before slicing.

*If you don’t have buttermilk:

Place 3/4 tsp. lemon juice or white

vinegar in a glass measuring cup. Fill

cup with enough milk to make 1/3

cup total liquid. Stir and let mixture

stand 5  minutes.

(recipe: mommyskitchen.net)


Dad’s Greek Salad

6 T. olive oil

2 T. fresh lemon juice

1/2 tsp. fresh chopped garlic

1 tsp. red wine vinegar

1/2 tsp. dried oregano or 1 tsp.

chopped fresh

1/2 tsp. dill weed or 1 tsp.

chopped fresh

salt & ground black pepper

3 large plum tomatoes, seeded &

coarsely chopped

3/4 cucumber, peeled/seeded &

coarsely chopped

1/2 red onion, peeled & chopped

1 bell pepper, seeded, coarsely


1/2 C. pitted black olives, coarsely


heaping 1/2 C. crumbled feta cheese

Whisk olive oil, lemon juice, garlic,

vinegar, oregano & dill until blended.

Season to taste with salt & pepper*;

let stand at room temperature. Re-

whisk before using.

Combine tomatoes, cucumber, onion,

bell pepper & olives in a bowl. Toss with

dressing. Sprinkle cheese over top &

serve. Serves 6

*dressing can be prepared 3 hours ahead.

NOTE: to take some of the bite out of the

onions, after chopping, soak them in a little

vinegar or lemon juice.

(recipe: Rhonda G-Marys Recipe Exchange)


Mediterranean Pork Chops &

Summer Salad

8 thin sliced center cut boneless

pork chops

1 small (6 oz) zucchini, ends trimmed


1 small (6 oz) yellow squash, ends

trimmed off

1 C. halved grape tomatoes

1 T. olive oil

1/4 tsp. Kosher salt

fresh cracked black pepper

1/4 tsp. oregano

3 garlic cloves, sliced thin

1/4 C. pitted/sliced Kalamata


1/4 C. crumbled Feta cheese

fresh juice from 1/2 large lemon

1 tsp. grated lemon rind

Preheat oven 450 degrees F.

Season chops with salt & pepper.

Julienne zucchini & yellow squash,

using a mandolin fitted with julienne

blade (or slice zucchini into 1/8″ thick

slices then cut slices lengthwise into

1/8″ thick strips.) Toss tomatoes with

1/2 T. olive oil, 1/8 tsp. salt, pepper &

oregano. Place tomatoes, cut side up,

on a baking sheet lightly sprayed with

nonstick spray. Roast 10 minutes. Add

sliced garlic & roast another 5 minutes

(this will prevent garlic from burning).

Transfer to large work bowl & set aside.

Reduce oven to 200 degrees F.

Heat a large, nonstick skillet over medium-

high heat, add remaining 1/2 T. olive oil &

zucchini with 1/8 tsp. salt; saute until tender,

about 5 minutes then add to bowl with

tomatoes & place in warm oven. Working

in two batches, spray skillet with cooking

spray & cook half of pork chops on medium-

high heat about 1 1/2 – 2 minutes on each

side then set aside on platter. Remove

veggies from oven & toss with olives, juice

of lemon & lemon rind. Serve veggies over

the pork chops & top with Feta cheese.

Serves 4

(recipe: skinnytaste.com)


Snickers Fudge

First Layer:

1 C. milk chocolate chips

1/4 C. butterscotch chips

1/4 C. peanut butter

Second Layer:

4 T. butter

1 C. granulated sugar

1/4 C. evaporated milk

1 1/2 C. marshmallow creme

1/4 C. peanut butter

1 tsp. vanilla

1 1/2 C. chopped salted peanuts

Third Layer:

14 oz. pkg. caramel cubes

1/4 C. heavy cream

Fourth Layer:

1 C. milk chocolate chips

1/4 C. butterscotch chips

1/4 C. creamy peanut butter

First layer preparation:

Lightly spray a 9 X 13 baking pan with

nonstick spray. Over medium heat, melt

milk choc. chips, peanut butter & butter-

scotch chips in small saucepan. Stir

together until completely melted & smooth,

then pour into baking pan. Spread evenly

with spatula, then refrigerate until set.

Second Layer Preparation:

Melt butter over medium-high heat in sauce-

pan. Add sugar & evaporated milk; bring to boil.

Cook 5 minutes, stirring constantly. Remove from

heat & quickly mix in marshmallow creme, peanut

butter & vanilla. Add peanuts to mixture; spread

evenly over chocolate layer. Refrigerate until set.

Third Layer Preparation:

Melt caramels & heavy cream over low heat until

smooth. Pour over peanut mixture & refrigerate

until set.

Fourth Layer Preparation:

Repeat step one. Pour over caramel layer & refrigerate

for at least one hour

before cutting.

(recipe: Rebekah Lewis – Somewhere in

the Middle.com)


Finally finished the baby blanket (the

one that I’ve been griping about – great

pattern, just really gets tedious after

awhile.) Still working on the shawl –

since it’s not due until next June, I’m

taking my good old sweet time with

it.  Am sort of ‘considering’ a crocheted

baby blanket pattern – IF I DO make it,

it will be for NEXT year’s Detroit Veterans

Hospital baby shower, not this years.


This is the one I just finished

Tomorrow night is our Knit/Crochet

MOVIE night – usually we get around

8 people – this time I have 13 coming!

The theme this time is salads, so it looks

like we’re going to be munching on some

very interesting salads (and a few desserts):

Michigan salad (not sure what that is),

Quinoa salad (LOVE this!), Waldorf salad,

(me:) Red Potato Salad, Carrot salad – lots

of ‘good eats’!

Since my eyes are still somewhat dilated

from the eye check, think I’m going to go

relax in my recliner and ‘look at the inside

of my eyelids’ a bit!

Enjoy your day;




Saturday – Ah, Saturday . . .


Ah, yes – here we are at Saturday and the ‘lovely’ sounds of BEEP – BEEP – BEEP along with loud slamming noises fill my ears – yep, they’re working on the road AGAIN! It’s been about 7 weeks (just a guess) since they started this and I surely thought BY NOW they’d be done with the sections in front of our house, but alas, NO. Husband just looked out the window to see that they’d cut out a section of cement right in front of the house, but this time it’s the second lane – still, makes getting in & out of our driveway NO FUN! During the week they work in the night, but on Sat/Sunday they work all day – it will be nice when it’s done, but I sure wish they would be done SOON!

Weather is nice today but cool: it’s not 9 a.m. and only 60 degrees out. Around 4:30 today is the church picnic; we’re still hoping to go, but have the dilemma of youngest son’s transportation. His hours were changed to 5-8; that’s OK but the picnic starts at 4:30 and goes to around 9 – am thinking of asking him to walk home (not a short trek, but it would work) – we’ll see how this goes. I have 10 lb. of potato salad that I’m REALLY hoping to take to picnic – that’s a LOT of potato salad for just us to eat!

Gas Prices: I was in for a bit of a shock yesterday. The day before gas had been at $3.39/9 – I had 1/2 tank but then began thinking of all the extra driving, so decided to fill up. In ONE day it went from above price, to $3.59/9 – oh well – sigh.


Butter Cake Bars
(absolutely necessary to
cool completely before

1 box yellow cake mix
1 egg
1/2 C. butter, room temp.
1 (8 oz) pkg. cream cheese, softened
2 eggs, beaten
2 C. powdered sugar
powdered sugar, garnish

Preheat oven 350 degrees F.
Line a 8 X 8″ pan with parchment
paper. In bowl, mix cake mix, butter &
1 egg until a soft dough forms; press
into bottom of pan. Using a stand
mixer, combine cream cheese, 2 eggs,
sugar & vanilla until smooth; spread over
cake mix layer. Bake 45 minutes or until
edges are golden brown & center has
set to a soft consistency. Cool
COMPLETELY before slicing into bars.

(recipe: allfoodrecipes.com)

Bacon & Corn Griddle Cakes

1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. hot smoked paprika
1 T. sugar
2 medium eggs
1/2 C. milk
1 C. whole kernel corn
oil, for frying
1/2 C. bacon, chopped

In large bowl stir together flour,
baking powder, salt, paprika, &
sugar. Beat eggs into mixture; stir
milk a little at a time; stir well to
combine. (batter will be very thick)
Mix in corn. Heat skillet over medium
heat; add 2 T. oil, swirling pan to coat
surface evenly. Fry batter like pancakes,
using 1 T. batter per fritter. Cook 1-2
minutes per side until golden brown.
Serves 3-4

(recipe: allfood.recipes)

Potato Goulash with Sausage

2 T. vegetable oil
1 lb. smoked sausage, cut into
thick slices
2 medium yellow onions, halved
lengthwise then sliced
1 tsp. paprika
1 tsp. salt
1/2 tsp. granulated garlic
1/2 tsp. black pepper
6 small russet potatoes, peeled &
sliced into 1/2″ thick slices
1 (14.5 oz) beef broth (about 1 3/4 C.)

Brown sausage in veg. oil over medium-high
heat in 12″ Dutch oven or heavy pot* until nicely
browned & crisp around edges. Remove sausage
from oil with slotted spoon; set aside. Add onions
& saute 5 minutes; add paprika, salt, garlic & pepper;
continue cooking 2 more minutes. Add potato slices
to onions & stir until potatoes are nicely coated with
onions & seasonings. Add beef broth; bring to slight
boil. Reduce heat to medium; continue simmering,
uncovered, about 15 minutes, stirring occasionally.
(you might have to poke potatoes around for a bit,
to make sure they stay submerged or mostly
submerged in broth.)
Stir in sausage, reduce heat to low & continue
cooking, uncovered, until potatoes are tender;
stirring occasionally.

*It is important to use a pot close to 12 inches in
diameter to insure the broth will be deep enough
to cook the potatoes.

(recipe: Facebook)


Garlic Cheddar Biscuits

2 1/2 C. bread flour
1 T. baking powder
1 1/2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 stick butter, softened
1 1/2 C. sharp Cheddar cheese,
1/2 C. sour cream
1 1/4 C. milk
1 stick butter
1 tsp. garlic powder
1 tsp parsley
1/4 tsp. salt

Preheat oven 450 degrees F.
Place flour, baking powder, sugar,
cream of tartar, salt, cayenne pepper &
garlic powder in large bowl, stir until
combined. Add softened butter & cut
into flour with pastry blender, two forks
or your hands (leave some lumps)
Add sour cream, Cheddar cheese, & milk;
stir until dry ingredients are moistened;
do not overmix.
Melt 1 stick butter & add 1 tsp. garlic powder
& salt. Place spoonfuls of dough mixture onto
a baking sheet with sides. Spoon 1/2 of melted
butter mixture over biscuits. Bake 18-20 minutes.
Remove when biscuits are golden brown. Spoon
rest of butter mixture over baked biscuits.
Makes 20-25 biscuits

(recipe: allfood.recipes.)

Best Mexican Beef Casserole EVER!

1 lb. beef
1 medium onion, chopped
1 can whole kernel corn, drained
1 can black beans rinsed/drained
1 pkg. taco seasoning  mix
8-12 corn tortillas
3/4 C. sour cream
2 cans Ro*Tel tomatoes w/green
chiles, drained
1/3 C. Mexican blend or Taco cheese,
sliced jalapeno peppers

Preheat oven 350 degrees F.
Brown hamburger & onions together,
10-12 minutes; drain. Add corn, beans,
tomatoes & taco seasoning mix; simmer
5 minutes. Spray a 2 qt, 8 X 12″ baking
dish with nonstick spray. Place half of
tortillas in bottom of dish; spoon half of
beef mixture on top, cover with sour
cream. Layer last tortillas & beef mixture.
Bake 25 minutes; remove from oven & sprinkle
top with cheese & jalapenos. Cook 5 more
minutes or until cheese is melted. Let stand
5 minutes before serving.
NOTE: Make sure all is well drained

(recipe: facebook)

Grilled Zucchini

5 zucchini
1/2 C. zesty Italian salad dressing
olive oil
salt & pepper

Wash zucchini, cut tops off. Slice into
three equal strips, lengthwise; place
in a gallon ziplock bag. Pour about
1/2 C. Italian dressing in bag; seal
bag tightly & shake to coat all
zucchini with dressing.

Preheat grill 400 degrees F.
(Marinate zucchini 10-15 minutes)
Spray grill with nonstick spray then
lay zucchini slices over grates. Close
lie & allow to get some nice grill
marks on them; flip over to other
side. Watch carefully, so they don’t
burn. Should take about 5 minutes
per side. Remove from grill into a
bowl. Drizzle slices with olive oil &
sprinkle with salt & pepper.
Serves 6-8

(recipe: jamiecooksitup.net)

Strawberry Pretzel Jello

1 (6 oz) pkg. strawberry Jell-O
2 C. boiling water
2 C. pretzels, crushed
1/4 C. sugar
1 stick unsalted butter
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 C. sugar
1/2 – 3/4 lb. fresh strawberries, sliced

Preheat oven 350 degrees F.
In large  bowl
Jello with 2 C. boiling
water; stir until dissolved then set
aside to cool to room temp. In large
ziplock bag, crush pretzels using a
rolling pin. In small saucepan, melt
butter & add 1/4 C. sugar; stir to
combine. Pour crushed pretzels into
saucepan; mix together. Press pretzel
mixture into bottom of 9 X 13 pan;
bake 10 minutes. Remove & allow
to come to room temp. Add cream
cheese & 1 C. sugar to large bowl;
using elec. mixer, mix on Low until
fully combined. Stir in Cool Whip
with a spatula. Spread cream cheese
mixture over cooled pretzel crust
going all the way to the edges to
create a seal. Refrigerate 30 minutes.
Slice strawberries; when crust is
cooled, evenly arrange sliced straw-
berries on top of cream cheese
layer. Pour Jello over strawberries &
refrigerate until set.

(recipe: persnicketyplates.com)

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 C. buttermilk
1/2 C. flour, divided
1/2 C. cornmeal
1 tsp. salt
1/2 tsp. pepper
3 medium-sized green tomatoes,
cut into 1/3 inch slices
vegetable oil
salt, to taste

Combine egg & buttermilk;
set aside. Combine 1/4 C. flour,
cornmeal, 1 tsp. salt & pepper in
a shallow bowl or pan. Dredge
tomato slices in remaining 1/4 C.
flour; dip in egg mixture, dredge
cornmeal mixture. Pour oil to a
depth of 1/4 -1/2 inch in large
cast iron skillet; heat to 375 degrees
F. Drop tomatoes, in batches, into
hot oil & cook 2 minutes on each
side or until golden. Drain on
paper towels or a rack. Sprinkle
hot tomatoes with salt.

(recipe: Facebook)

Mediterranean Salad

1 (14.5 oz) can diced tomatoes &
basil, garlic & oregano, undrained
1 T. balsamic vinegar
1 (10 oz) pkg. mixed salad greens
3 T. chopped ripe olives
1/4 C. chopped green onions
1/4 C. crumbled feta cheese

Stir together undrained tomatoes &
vinegar in large bowl; add salad
greens – toss to combine. Divide
salad mixture evenly among 8 salad
plates & top each with olives, onions
& cheese. Serves 8

(recipe: readyseteat.com)

Mexican Party Wings

1 C. prepared Ranch salad dressing
1 (4.5 oz) can chopped green chiles
1/2 C. flour
1 (1.25 oz) pkg. taco seasoning mix
2 tsp. oil
24 chicken drummettes (about 2 lb)
dried parsley flakes

Preheat oven 350 degrees F.
Spray large cookie sheet with nonstick
spray. In blender, combine salad dressing
& chilies; blend until smooth then spoon
into small serving bowl. Refrigerate while
preparing drummettes. In shallow dish,
combine flour & taco seasoning mix;
mix well. Add oil & stir with fork until
well combined. Coat drummettes with
flour mixture; coat drummettes AGAIN
to use all flour mixture then place on
prepared sheet. Bake 15 minutes; turn
drummettes & bake an additional 14-17
minutes or until chicken is fork-tender
& juices run clear. Sprinkle parsley on
salad dressing mixture & serve on the
side with warm drummettes. Makes
24 servings.

(recipe; Rhonda G-Marys Recipe Exchange)

Lemon Cream Pie

46 ‘Nilla wafers* (vanilla), finely
crushed (about 1 1/2 C.)
1/3 C. butter, melted
1 (3.4 oz) pkg. lemon flavored
instant pudding mix
3/4 C. AND 2 T. cold milk
zest & 1/4 C. juice from 2
lemons, divided
1 (8 oz ) tub Cool Whip, thawed/
1 (8 oz) pkg. cream cheese, softened
1 C. sugar, divided
2 T. cornstarch
1/2 C. water
1 egg yolk

Preheat oven 350 degrees F.
Mix wafer crumbs & butter;
press onto bottom & up sides
of a 9″ pie plate. Bake 10 minutes;
cool. Beat pudding mix, 3/4 C. milk
& lemon zest in medium bowl with
whisk 2 minutes (pudding will be
thick). Stir in 1 1/2 C. Cool Whip;
spread on bottom of crust. Beat
cream cheese, remaining milk &
1/4 C. sugar in separate medium
bowl; stir in remaining Cool Whip &
spread over pudding layer. Mix
remaining sugar & cornstarch in
small saucepan. Stir in water &
lemon juice; cook on medium heat
10 minutes or until mixture is thickened
& just comes to a boil, stirring
frequently. Add small amount to
egg yolk in small bowl; stir until
well blended then gradually stir into
remaining lemon mixture in saucepan.
Cook 1 minute or until heated through,
stirring constantly. Cool slightly. Spread
lemon mixture over pie & refrigerate
4 hours before serving.

*can substitute 26 square shortbread
cookies for wafers

(recipe: Kraft foods)


That’s the ‘scoop’ for today – not
much in the works until we get the
plans for transportation/picnic
in place. Son is still trying to find a
scrap yard for his truck (THANK
HEAVENS he decided to NOT go
with the ‘friend who is a licensed
mechanic’ to fix the truck – too much
room for error!  Will probably work
on the knitting some (definitely, if
we’re going to the picnic – long ride).

Enjoy your day!



Quiet Wednesday – so far . . .


We had quite a rainstorm last night, but today it’s clear, sunny & a little warm:
74 degrees – not bad for August! Just got home from a few errands – library, Gordon Food Service, Belle Tire, the fruit/vegetable stand and lastly: Baskin Robbins for youngest son’s 20th birthday/ice cream cake (Peanut Butter Cup – no less!). If you remember the comic strip: “Sad Sack” – that’s sort of our youngest son’s dilemma lately. Belle Tire called last night on his truck: it seems son ‘accidentally’ put power steering fluid in the brake fluid (BAD THING!). Apparently if/when that happens it contaminates the brake lines – ALL PARTS MUST BE TAKEN OUT & REPLACED. (now, if you’re like me, you’re thinking: Why can’t they just flush the lines? – Apparently that’s not done, the guy explained that there is a multi-step process to this whole repair – sensors, etc. IF you miss even ONE part of the repair, the whole thing is ruined – trash it and start again. Oh, and the repair for this (NOT COUNTING LABOR) is $1,500.00! Husband & I were ready to just quit; son who owns said truck pipes up and says he has a friend who’s a certified mechanic who can do the job for half the cost, at his house. UGH! Right now we’re awaiting word from said ‘friend’ as to where to have the truck towed (Oh, joy – ANOTHER $75.00 towing fee!). I would get angry, but why bother? It’s his BIRTHDAY, FOR CRYING OUT LOUD! (Hence the ice cream cake). Yep, it’s a crazy world we live in around here . . .

Oh! Yesterday when husband & I went to vote we walked into the elementary school to discover we were the only voters at that time; there were 5 lovely older ladies there to help us. I looked down and noticed a skein of yarn & some knitting needles – not being one to be too shy when it comes to my ‘passion’ I piped up and asked: “Who’s the knitter?” Well, that started a whole discussion – apparently they ALL knit or crochet! I gave them all my business cards from my purse (one wanted more as she lives in a complex!) – they’re all excited to come to my group! Pretty neat, eh? Last night was Knit/Crochet night and we solidified plans for next Tuesday’s Knit/MOVIE night (salads & desserts) plus ironed out questions on “Do we ONLY have to knit/crochet BABY BLANKETS? Can we do hats, sweaters or booties?”  The answer is Yes – so now we will have all those above mentioned items along with blankets – YAY!


Spinach-Ricotta Stuffed Shells

16 jumbo pasta shells*
1 1/2 T. olive oil
2 tsp. fresh garlic, minced
4 C. (packed) fresh spinach leaves,
roughly chopped
1 (12 oz) pkg. ricotta cheese
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese,
plus more for serving
1 large egg
1 T. fresh basil, finely chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/4 C. marinara sauce

Preheat oven 375 degrees F.
Cook pasta al dente, accordg
to pkg. directions; drain & set
aside. Heat oliveoil in large skillet
over medium-high heat. When oil
begins to shimmer, add garlic; cook
until it begins to brown, about 1-2
minutes. Add spinach & cook, stirring
occasionally, until leaves begin to
wilt but are still bright green, 3-4
minutes. Spinach should be
reduced by half; remove from heat &
let cool.
In mixing bowl, stir together spinach,
ricotta, mozzarella, Parmesan, egg,
basil & salt/pepper until thoroughly
combined. Pour 1/2/ C. marinara sauce
in bottom of shallow 8 X 8″ dish. Stuff
each pasta shell with a generous amount
of spinach/cheese mixture & place in
baking dish. Cover shells with remaining
sauce & bake, (foil) covered, 25 minutes. Remove
cover (foil) & bake until top begins to brown &
sauce begins to bubble, another 10-15 minutes.
Serve dusting top with more Parmesan.
Serves 4

*cook a few extra shells in case
some break when filling

(recipe: allfood.recipes)
Easy Banana Pudding Poke Cake

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 C. sugar
1 small (3 1/2 oz) pkg instant
vanilla pudding mix
1 C. sour ceam
4 large eggs, beaten
1/2 C. canola oil
2 tsp. vanilla

1 large box instant banana
cream pudding mix
3 C. cold milk
1 1/2 C. heavy whipping cream
1/2 C. powdered sugar (or,
to taste)
1/2 tsp. vanilla


crushed nilla wafers
fresh, sliced bananas

Preheat oven 350 degrees F.
Grease & flour 9 X 13″ baking
pan, or use baking spray. Place
flour, baking powder, baking
soda, sugar, vanilla pudding mix,
sour cream, eggs, oil & vanilla in
large bowl; mix 3-5 minutes. Pour
mixture into prepared pan; bake
35-40 minutes or until top is golden
brown & toothpick inserted into
center comes out clean. Let cool
5-10 minutes, then poke holes all
over cake with handle of a wooden
spoon. Mix large box instant banana
pudding mix with milk 2-3 minutes
or until pudding mix is fully dissolved,
but pudding is still pourable. Pour all
over top of cake, making sure it gets
into all the holes. Chill cake until fully
cooled & pudding has set, 15-20
minutes. Whip heavy cream, powdered
sugar & vanilla until stiff peaks form. Spread
on top of cake, garnish with crushed
cookies & sliced bananas. Serve immediately.
Serves 8-10

(recipe: allfood.recipes)
Tex-Mex Sloppy Joe Tortillas

1/2 lb. ground beef
1 chipotle chili en adobo sauce,
 in can
1/2 medium yellow onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 (15 oz) can tomato sauce
2 tsp. oregano
1 tsp. smoked paprika
 1/4 tsp. ground allspice
 2 tsp. Worcestershire sauce
 12 oz. beer
 2 T. ketchup
 1/2 C. cilantro, chopped/divided
 1 T. lime juice
 salt & pepper, to taste
 Large corn tortillas
 chopped lettuce
 chopped tomatoes
 corn kernels
 lemon slices -
 In large skillet over medium-low
 heat, cook meat until browned,
 about 10 minutes. Add onions &
 diced pepper; cook until soft, about
 5 minutes; add garlic-cook 30 seconds
 more. In a blender, put tomato sauce,
 chipotle chile, oregano, ground cumin,
 smoked paprika, allspice, Wors. sauce;
 mix well then pour into skillet with
 beer, ketchup & half of cilantro. Stir
 until well combined. Cook on medium-
 low uncovered 15 minutes then stir
 in remaining cilantro & lime juice. Adjust
 seasonings & add salt & pepper to
 Serve on warmed tortillas, garnished
 with your choice of garnishes.

(recipe: allfood.recipes)

Pepperoni/Cheese/Zucchini Bites

1 medium zucchini
 garlic salt
 3/4 C. spaghetti sauce
 2 C. mozzarella cheese, shredded
 1/2 (6 oz) pkg. sliced pepperoni
 1/2 C. grated Parmesan cheese
 Preheat oven 400 degrees F.
 Slice zucchini into 1/4" slices.
 Line a baking sheet with foil &
 spray with nonstick spray (you
 might need 2 pans). Place zucchini
 slices in pan in one layer & sprinkle
 lightly with garlic salt. Bake slices
 about 10 minutes until they are 
 fork tender. Remove from oven &
 spread about 1 T. spaghetti sauce 
 over top of each slice; top with 
 shredded mozzarella and 1-2
 slices pepperoni. Sprinkle each
 slice with a bit of Parmesan cheese.
 Turn oven to Broil. Broil slices
 until cheese is bubbly - watch
 closely, should take 2-3 minutes.
 Makes 7-8 servings.
 (recipe: jamiecooksitup.net)
Creamy Ranch, Bacon & Tomato Pasta Salad
1 (16 oz) pkg. bacon, cooked & crumbled
1 (16 oz) pkg. large shell pasta
1 1/2 lb. grape tomatoes, sliced in half
3 green onions, chopped
3/4 C. sour cream
3/4 C. mayonnaise
3/4 C. buttermilk
1 (1 oz) pkg. Ranch salad dressing mix
salt & pepper
Boil pasta accordg to pkg directions. Place
in strainer; pour cold water over pasta until
it comes to room temperature; set aside. 
Place tomatoes & green onions in large bowl;
add cooled, cooked pasta. In small mixing bowl,
combine sour cream, mayonnaise, buttermilk &
dry ranch mix; stir well to combine, making sure
all ingredients are well incorporated. Add 
crumbled bacon to pasta mixture. Pour half of
dressing over pasta; stir well. Cover & 
refrigerate 1 hour or until ready to serve.
Refrigerate remaining dressing as well. When
ready to serve, pour remaining dressing over
top; stir well, making sure all ingredients are
covered with dressing. Taste it - add sald & 
pepper, if needed.Makes 10 large servings

(recipe: Jamiecooksitup!)
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