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.


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.


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



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One CommentLeave a comment

  1. It has been a lovely day today. I was out in it while attending to business. Well scraping the vehicle turned out pretty good but you will have taxi duty for a while. Take care!

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