Beautiful Fall-like Day!


Woke up early today to a nice, brisk morning – lots of sunshine and a mild breeze. Had a few errands to run (Walgreen’s had some good sales on food again!). Chose to make a quick stop at one of our little grocers near our house – JUST FOR A LOAF OF BREAD! (Ever do that? JUST ONE THING!) And you come out with BAGS FULL!!! Yep, got some plain yogurt, really nice-looking spareribs, some marked down veggies which gave me the idea for tonight’s dinner: NACHOS! I/WE love them but I don’t make them very often because once you’ve purchased all the fresh veggies plus the Nacho Cheese Doritos, it tends to be a bit pricey – at least in my mind, anyway. They had tomatoes, green peppers & lettuce marked down – YAY! We will be FEASTING tonight!

I’m getting LOTS of great-sounding recipes in my inbox so I just HAVE to share – right?


(Not my recipe, but thought it fit:)

Turkey Taco Nachos

2 tsp. olive oil
1/4 lb. ground turkey
1 T. taco seasoning
2 handfuls corn tortilla chips
1 C. shredded cheese (your
chopped tomato
chopped red onion
chopped pickled jalapeno
Greek yogurt

(other toppings:
black beans
chopped avocado

Heat oil in medium skillet;
add turkey & cook until
lightly browned. Add taco
seasoning & 1/4 C. water;
cook until liquid evaporates,
stirring meat. Place chips on
a plate in a single layer; top
with taco meat. Sprinkle
cheese on top & microwave
1 to 1 1/2 minutes until cheese
is melted.* Top with tomato,
red onion & a dollop of Greek
yogurt. Serves 2-3

* or bake in 375 degrees F. oven
until cheese is melted.


Tomato-Basil Pizza Dip

1 (8 oz) can tomato sauce
1 tsp. minced garlic
2 T. finely chopped fresh
basil, divided
1 tsp. sugar
salt & pepper, to taste
1 (8 oz) pkg. cream cheese,
1 C. shredded mozzarella
1/2 C. chopped roma tomatoes
1 T. Parmesan cheese

Preheat oven 350 degrees F.
In small saucepan combine tomato
sauce, garlic, 1 T. basil, sugar, salt &
pepper; heat on medium heat 3-4
minutes. Spread cream cheese on
bottom of a 9″ pie plate that has
been sprayed with nonstick spray.
Pour sauce on top; top with
mozzarella cheese, tomatoes, 1
T. basil & Parmesan cheese. Bake
20 minutes. Serve immediately
with crackers.


Caramel Oatmeal Bars

1 (14 oz) pkg. caramels, unwrapped
3 T. milk or cream
1 C. oatmeal
1 C. flour
3/4 C. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C. maragarine
1 C. chocolate chips
1/2 C. chopped walnuts

Preheat oven 350 degrees F.
Melt caramels & milk in
microwaveable bowl for
approx. 2 minutes. Cool. In
separate bowl mix together
oatmeal, flour, sugar, soda,
salt & margarine until you
have a crumb texture. Pat
1 C. of crumb mixture into a
greased 9 X 13″ pan. Bake
10 minutes. Remove from
oven & spread chocolate
chips, nuts & caramel
mixture on top. Sprinkle
the remaining cup of crumbs
on top & bake an additional
15 minutes. Let cool before
serving. Cut into 18 bars.


Tex-Mex Chicken

1 lb. boneless skinless chicken breasts,
cut into 1″ wide strips
2 T. taco seasoning mix
2 T. flour
1 each: green & red bell pepper,
cut into 1″ wide strips
1 C. frozen corn
1 1/2 C. thick & chunky salsa
2 C. hot, cooked long-grain white
1 C. Mexican-style finely shredded
four cheese (Kraft)
2 green onions, sliced

Toss chicken with taco seasoning
& flour in crockpot. Stir in vegetables
& salsa; cover & cook on Low 6-8
hours or High 3-4 hours. Stir just
before serving. Serve over cooked
rice, topped with cheese & onions.
Serves 4

(recipe: Kraft foods)

Grilled Italian-stuffed Peppers

1 3/4 C. water, divided
1 1/2 C. instant brown rice, uncooked
2 C. cooked hamburger
1 small zucchini, chopped
1 tsp. Italian seasoning
1 1/2 C. spaghetti sauce, divided
1 1/2 C. shredded mozzarella cheese,
1 large each: red, yellow & green
bell peppers, halved lengthwise &

Heat grill to medium-high heat.
Bring 1 1/2 C. water to boil in medium
saucepan. Add rice; cover & simmer 5
minutes. Remove from heat & let stand
5 minutes. Stir in hamburger, zucchini,
Ital. seasoning & 1 C. each spaghetti
sauce & cheese; spoon into peppers.
Top with remaining sauce & cheese.
Place each filled pepper-half on center
of a 12 inch square sheet of heavy-duty
aluminum foil. Bring up foil sides. Spoon
1 T. remaining water onto bottom of each
foil packet. Double fold top & ends to seal
packets, leaving room for heat circulation
inside. Grill 20-25 minutes or until filling
is heated through & peppers are crisp-
tender. Serves 6

(recipe: Kraft foods)

Cheesy Squash Casserole

1 T. vegetable oil
6 medium yellow summer
squash, thinly sliced
1 large onion, thinly sliced
1 T. butter
1/2 C. grated Parmesan
1 C. shredded sharp Cheddar
1/2 C. sour cream
salt & pepper
1 sleeve crackers, crushed
medium to fine (recommend

Preheat oven 350 degrees F.
Grease a 2 qt. casserole dish. Heat
oil in large skillet over medium heat.
Saute squash, onion & butter until
soft; transfer to a bowl & stir in
Parm., Cheddar & sour cream. Add
salt & pepper, to taste. Place mixture
in prepared dish & sprinkle cracker
crumbs evenly over top. Bake 20
minutes or until top is golden &
bubbly.  Serves 6-8


Country-fried Potato/Veggie

6 medium potatoes, diced/peeled
2 medium zucchini, sliced/diced
2 medium yellow squash, diced
1 large onion, diced
1 large jalapeno, diced
dash salt/pepper
dash garlic powder
1 tsp. all seasoning spice
4 T. olive oil

(will need large skillet with lid)
Heat skillet with olive oil. Once
oil is hot, add veggies & brown
about 10 minutes; add seasonings.
Place on lid & cook 20 minutes.*
Serves 4-6

*time depends on how large or
small the veggies are diced. You
want them to be brown when
fully cooked.

NOTE: Poster serves this with

White Gravy
3 T. butter
1/2 C. flour
1 tsp. black pepper
up to 4 C. milk

Place butter & flour in skillet;
Heat & stir until brown & thickened,
then add milk gradually until you
reach desired thickness. Add pepper
before serving.


Bacon Breakfast Cupcakes

1 (20 oz) bag refrigerated shredded
hash brown potatoes
2 T. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
6 eggs
2 T. milk
3/4 C. crumbled crispy-cooked
3/4 C. shredded Cheddar cheese
(3 oz)
Sriracha sauce (optional)

Preheat oven 400 degrees F.
Line muffin cups with foil liners
then generously spray with nonstick
spray. In large bowl, mix potatoes,
oil, salt & pepper – pour into prepared
cups, press lightly. Bake 45-55 minutes
or until golden brown. In medium bowl
beat eggs & milk. Stir in bacon & cheese.
Firmly press potatoes into muffin cups
using the bottom of a 1/4 C. measuring
cup. Top each with slightly less than 1/4
C. egg mixture. Bake 13-16 minutes or
until knife inserted in center of egg comes
out clean. Cool 5 minutes. Serve with
sauce. Makes 12

(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


Peanut Butter Pudding Pie

1 C. powdered sugar
1 C. heavy cream
1 T. granulated sugar
1 small pkg. instant vanilla pudding
1 small pkg. instant chocolate pudding
2 3/4 C. milk
2/3 C. dry roasted peanuts, chopped
1 C. flour
1/2 C. unsalted butter, cold
1 C. creamy peanut butter
1 (8 oz) pkg. cream cheese, softened

Garnish: peanut butter kisses
chocolate sprinkles

Preheat oven 350 degrees F.
Combine peanuts & flour; cut in butter &
press into a 9 X 13 pan. Bake 20 minutes;
set aside & cool completely. Place crust in
fridge to cool further.
Cream peanut butter, cream cheese &
powdered sugar together; carefully spread
on top of crust layer; refrigerate.
Whisk puddings together; add milk &
whisk about 2 minutes or until pudding
begins to thicken. Carefully spread on top
of peanut butter layer, taking care not to
disturb the peanut butter layer; refrigerate.
Whip heavy cream on medium-low speed
until it begins to thicken. Add sugar, increase
speed to medium-high & whip until soft
peaks form. Carefully spread over pudding
layer, taking care not to disturb the pudding
layer. Sprinkle toppings on top. Refrigerate
1 hour before serving.


It’s one week until the turn-in date for my
Knit group’s baby afghan donations. Since I
started knitting the baby headbands, it’s
been another ‘fun’ project. My dear friend
Mary (Momma) was right – she knew I
couldn’t just knit four! AND I don’t like odd
numbers, so later on tonight I’ll round out
my donation of them to 8. They ARE fun to
knit and take about 1 hr 10-15 minutes,
depending on how long it takes me to
crochet the flowers.

Nothing much going on around here;
it’s now 5:30 p.m. and it’s 75 degrees out-
still sunny & breezy. I’m going to hang onto
these last Summery days, knowing full well
that colder weather’s a comin’, for sure!

Enjoy your day!




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One CommentLeave a comment

  1. Yep it is crying Fall is almost here. Wes closed the cupola windows for me so it isn’t so cold in the morning. Really wish I could have had a bit more Indian Summer but time marches on.

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