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.


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


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


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


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.


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


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!




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One CommentLeave a comment

  1. Enjoy your picnic and have a giant spoonful of that potato salad for me!!!!!

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