September here we come!


It’s now Sept. 3rd – still sunny out, but we’re dipping into the cooler nights and shorter days. Right now at 9 a.m. it’s a ‘balmy’ 61 degrees F. – Brrrrrrrr! I have a few errands to run but think I’ll wait until a little later today for it to warm up a bit. According to our local weather, it’s supposed to get up to a high of 81 later – that would be nice!

Last night was another Knit/Crochet night and we were bursting at the seams! 22 lovely ladies joined us and they never cease to amaze me at their generosity in creating items for charity projects. I’ve set the ‘pick up’ date for the Detroit Veteran’s Baby Shower items to be Sept. 16th, but more of the ladies brought in their creations last night – LOTS more! Later today I’ll photo the most recent donations; one of our new ladies made three gorgeous baby hats & ‘snug sacks’ and two more sets of hats & blankets! Right now, by my latest count we have: 3 sets of booties, 11 separate baby hats, 17 blankets, 6 sets of hats & booties and 3 hats & snug sacks! That’s enough for a total of 40 individual gifts! And that’s not counting whatever comes in two weeks from now! This is, by far, the BIGGEST donation our group has ever done and this is the third time we’ve done this project. I really don’t know exactly how many people are on the list for the ‘shower’ but I know that the ladies receiving these gifts will truly be blessed – my ladies really put their hearts into their creations AND IT SHOWS! (I’m SO proud of them – can you tell?) Here’s the latest photos:





These are the Baby Cuddle Sacks with matching hats!




Once again – lots more ‘summer’ recipes to share (now more of the Fall recipes are coming in but I’m just going to keep posting the Summer ones until it’s REALLY cold out – OK?)


Campfire Potatoes

Large baking potatoes
sliced cheese (your choice)
thickly sliced (about 1/2″)

Slice potatoes almost all the
way through from one end
to the other (making slits
for the cheese to go it). Wrap
well with heavy aluminum foil
& bury in coals of the fire. Leave
untouched about 40 minutes.
Open packets, add cheese slices
in middle of each potato ‘slit’,
re-wrap & cook 5-10 minutes
longer (being careful you don’t
burn your fingers!). Test for
doneness by piercing with a
fork – fork should lift out
without lifting the potato.
Cooking time depends on the
size of the potatoes & strength
of the fire. Serve with pats of
butter, salt & pepper.

Chilled Creamy Cucumber Soup

3 cucumbers, peeled/seeded
2 C. plain yogurt
1 clove garlic, minced
2 tsp. honey
1 lemon
fresh or dried dill, to taste

Grate cucumber to yield 3 C.
Place cucumbers, yogurt, garlic,
honey & a squirt of lemon in
food processor; snip in some dill.
Process until smooth. Slowly add
water until creamy. Season with
salt & pepper, continue processing.
Pour into a bowl, chill & serve.


Deep Dish Peach Custard Pie

1 unbaked 9″ deep-dish pie crust
(4 C. volume)
3 1/2 C. (about 7 medium) peaches/pitted &
1 (14 oz) can sweetened condensed milk
2 large eggs
1/4 C. butter or margarine, melted
1 – 3 tsp. lemon juice
1/2 tsp. ground cinnamon
dash ground nutmeg

Streussel Topping:

1/3 C. packed brown sugar
1/3 C. flour
1/3 C. chopped walnuts
2 T. butter or margarine, chilled

Preheat oven 425 degrees F.
Arrange sliced peaches in pie shell.
Combine sweetened condensed milk,
eggs, butter, lemon juice, cinnamon &
nutmeg in large mixer bowl; beat
until smooth & pour over peaches.
Bake 10 minutes.

Streussel topping:
Combine brown sugar, flour & walnuts
in medium bowl. Cut in butter with a
pastry blender or two knives until
mixture resembles coarse crumbs.

Sprinkle pie with Streussel topping.
Reduce oven temperature to 350 &
bake pie an additional 55 – 60 minutes
or until a knife inserted near the center
comes out clean. Cool on a wire rack.

(recipe: Marys Recipe Exchange)

Fabulous Chicken Salad

6 skinless, boneless chicken breasts
32 oz. can chicken broth
3 stalks celery, minced
1 small white onion, minced
1 C. seedless red grapes, quartered
1/2 Granny Smith apple, diced
3/4 C. mayonnaise
3/4 C. Kraft 1-Step coleslaw maker
1/2 tsp. curry powder
salt & pepper, to taste

Place chicken breasts in large pot with
chicken broth; bring to boil, reduce
heat to simmer until chicken breasts
are thoroughly cooked. Cool slightly;
shred or cut into small chunks. Combine
minced celery & onion, grapes, apples,
mayonnaise, coleslaw maker & curry
powder; mix well. (salt & pepper, to taste)
Fold shredded/cut up chicken into mayo.
mixture. Refrigerate at least 2 hours
before serving to allow flavors to blend.
Serves 12


Mexican Black Bean Rice Salad

5 C. cooked rice & cooled
2-3 tsp. salt
2 cans black beans, rinsed/drained
1 can corn, drained
1 bunch green onions, chopped
2 C. cooked, shredded chicken &
1/2 C. chopped tomatoes

1/4 C. lime juice
2 T. vinegar
2 T. packed brown sugar
2/3 C. oil
4 pickled jalapenos *
2 tsp. chili powder
1 tsp. cumin

Place all dressing ingredients in a blender
& mix until smooth. Add all salad
ingredients in a bowl; pour dressing over
salad & mix well with a wooden spoon.
Chill at least 1 hour before serving.
Serves 12

*Only use 2 if you don’t like a lot of


Crispy Chicken/Won Ton Salad

5 C. cooked brown rice
5 chicken breasts (2-3 lb)
olive oil
(McCormick Grill Mates:)
“Montreal Steak Seasoning”
1 (12 oz) pkg. Won Ton wrappers**
(plus oil for frying)
6 green onions chopped
1 red bell pepper, cut into strips
2 (10 oz, ea) cans mandarin oranges
1 head romaine lettuce, chopped
(Sesame Asian Dressing -recipe below)

Preheat oven 425 degrees F.
Prepare dressing & refrigerate
(see below)
Place chicken breasts (completely
thawed) on a greased cookie sheet.
Drizzle a bit of olive oil over top of
each. Sprinkle some Steak seasoning
mix over top of each one. Place pan
in oven & bake 25-30 minutes until
insides of chicken are no longer pink.
Lay the won ton wrappers in 2 piles
on cutting board. Using a sharp knife,
cut them into strips. Heat cooking oil
in deep skillet over medium-high heat;
about 1 1/2 inches of oil. When oil is
hot, carefully place some of the won
ton strips in oil (you will need to fry
them in batches). Cook about 3 minutes
per batch or until golden brown; place
them on paper towels to dry – sprinkle
lightly with salt. NOTE: If you don’t want
to fry them, you can place them on a
cookie sheet sprayed with cooking oil –
spray strip tops with oil. Bake 400 degrees
F. 10 minutes – watch them so they don’t
burn. Salt when they come out of oven.
Chop up cooked chicken & place on a
platter. Place chopped onions, lettuce,
pepper strips & oranges in separate
bowls along with won ton strips. Let
your guests arrange their own salads.
Serves 6-7

**won ton wrappers are found in
the fresh veggie aisle

Light & Creamy Toasted Sesame Asian
(makes 2 Cups)

3/4 C. mayonnaise
1/2 C. apple cider vinegar
1/4 C. soy sauce
3/4 C. sugar
1/2 tsp. salt
2 T. minced garlic
1/2 C. dry roasted peanuts
1/4 tsp. sesame oil
1 T. toasted sesame seeds
pinch red pepper flakes

Add all ingredients to blender;
cover & mix several minutes
until peanuts are finely chopped.
Store in sealed container in fridge
for up to 1 week.


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


Pecan Pie Muffins

1 C. packed light brown sugar
1/2 C. flour
2 C. chopped pecans
2/3 C. butter, softened
2 eggs, beaten

Preheat oven 350 degrees F.
Grease muffin cups generously
(grease well or they will STICK!)
In medium bowl stir together
brown sugar, flour & pecans. In
separate bowl beat butter & eggs
together. Stir dry ingredients into
wet just until combined. Spoon
batter into muffin cups about 2/3
full. Bake 12-13 minutes for mini-
muffins or 15-17 minutes for
regular sized muffins. Run a knife
around the edge of each muffin
in the tin, then pop it out.
Makes 12

(recipe: Facebook)

Buttermilk Fried Chicken Strips

6 boneless skinless chicken breast halves
1 egg, beaten
1 C. buttermilk*
1 1/2 tsp. garlic powder
pinch cayenne powder
1 C. flour
1 C. Italian seasoned breadcrumbs
1/2 C. shredded Parmesan cheese
1 tsp. salt
1 tsp. pepper
1 tsp. baking powder
3 C. oil

Mix egg, buttermilk, garlic powder
& cayenne; set aside. Place chicken in large
bowl or large ziplock bag. Pour buttermilk
mixture over chicken & seal tightly. Keep in
refrigerator 2-4 hours.

In shallow dish (for dredging) mix flour, bread
crumbs, Parm. cheese, salt, pepper & baking
powder. Remove chicken from fridge & shake
off excess buttermilk mixture. Dredge chicken
in flour & prepare to fry.

Heat oil in large, deep & heavy skillet. When oil
is hot & shimmering, carefully place coated
chicken in hot oil & fry until golden brown &
juices run clear. Drain on paper towels.

*IF you do not have buttermilk:
In a 1 cup glass measuring cup, pour
1 T. white vinegar or lemon juice.
Pour milk into cup to bring milk level
to 1 C. Stir & let stand 5 minutes then
use as much as your recipe calls for

(recipe: Rhonda G-Marys Recipe Exchange)

Quick & Easy Turtle Brownies

1 box chocolate cake mix
1/3 C. oil
2 eggs
1 C. white chocolate chips
1 C. semi-sweet chocolate chips
1 C. milk chocolate chips
1 C. dark chocolate chips
1 C. chopped pecans or walnuts
1/2 C. butter
32 unwrapped caramels
1 (14 oz.) can sweetened condensed milk

Preheat oven 350 degrees F.
Spray a 9 X 13 pan with nonstick spray.
Combine cake mix, oil & eggs; blend well &
stir in all chips & nuts; mixture will be very
thick. Pour half of mixture in bottom of pan
in a very thin layer. Bake 10 minutes & remove
from oven. While baking, combine butter,
caramels & condensed milk in a medium
saucepan over low to medium heat. Heat
until all is melted & smooth. Spread
caramel mixture over partially baked
cake mixture layer. Top with remaining cake
& chip mixture. (It will not completely
cover but you can press mixture flat with
your fingers & lay it in small sections over
the caramel. Bake an additional 25-30
minutes. Remove from oven & cool 20
minutes. Run a knife around edges. Cool
completely before cutting.


Baked Zucchini Slices

1 zucchini
1 T. olive oil
sea salt
ground black pepper

Preheat oven 450 degrees F.

Cut zucchini into thin slices &
toss in olive oil, sea salt &
pepper; sprinkle with paprika &
bake 25-30 minutes.
*paprika not only flavors this,
but also boosts metabolism,
reduces appetite and lowers
blood pressure!

(recipe: Facebook)

Tuna-Stuffed Tomatoes

2 (5 oz, ea) cans tuna in water,
drained & flaked
1/3 C. mayonnaise
1 stalk celery, finely chopped
1/4 C. chopped black olives
2 T. finely chopped red onions
2 T. chopped fresh cilantro
zest & juice from 1/2 lemon
4 tomatoes

Starting at top of tomato, partially
cut each tomato into wedges, being
careful not to cut all the way through
to the bottom of the tomato. Combine
all ingredients (except tomatoes) in
a bowl; fill sliced tomatoes with tuna
mixture. Serves 4.

NOTE: Tuna mixture can be prepared
ahead of time; refrigerate up to 24
hours before spooning into slices

(recipe: Kraft foods)


Have a wonderful day!




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One CommentLeave a comment

  1. Your ladies are very kind and generous women with a great talent for creating lovely things. I can see why you are proud of them.
    It seems like we will soon be saying keep warm I guess but I realy wish we could of held on to the warmth a little bit longer.

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