Gorgeous Weather! YES!


Did a few quick errands earlier then decided that since it’s almost 70 degrees outside, I’d take my knitting out to the picnic table and ENJOY the weather; knitted & finished a premie baby hat – just enough time for me in the sun. (Since I’m fair skinned & a red head, I can’t really tolerate a lot of sun). The birds were chirping, squirrels cracking nuts in the trees (you can hear them), planes flying over in a lovely blue cloudless sky – you don’t get a better day than this!


Flourless Peanut Butter Cookies
(makes 18 cookies)

1 C. natural peanut butter
1 C. sugar
1 tsp vanilla
1 large egg, lightly beaten
coarse sea salt (for sprinkling)

Preheat oven 350 degrees F.
Place oven racks in upper & lower
third of oven. In medium bowl mix
peanut butter, sugar, vanilla & egg
until well combined. Spoon 1 T.
mixture about 1 inch apart on
ungreased cookie sheet; flatten
with tines of a fork, making a
crosshatch pattern – sprinkle
coarse salt on top of cookies.
Bake about 10 minutes, until
golden around edges, switching
position of sheets halfway
through baking. Transfer to wire
racks to cool, repeat with remaining

(recipe: foodnetwork.com)


Lumberjack Casserole

1 lb. ground beef
1 large onion, diced
5 medium potatoes, cut into 1″
1 1/2 tsp. minced garlic (about 1
large clove)
1 (15 oz) can stewed tomatoes
1 (16 oz) can kidney beans,
1 can cream of mushroom soup
1/2 tsp. oregano
1/4 tsp. black pepper
1 tsp. kosher salt
1 1/2 C. grated cheese: Monterrey
Jack or Cheddar

Brown ground beef in skillet; drain &
place in crockpot. Pour tomatoes with
juice into a medium bowl; smash a little
using potato masher; add to crockpot.
Add rest of ingredients (except cheese)
stir to mix well. Cover & cook on Low 8
hours, or High 4 hours. Sprinkle top
with cheese & cook 1 hour more,
covered. Serves 6-8


Chicken Tortilla Stack

1/2 C. vegetable oil
6 (8 inch) flour tortillas
1 C. sour cream
3/4 tsp. hot pepper sauce
1/2 tsp. dry fajita seasoning
2 1/2 C. shredded, cooked chicken
4 C. (16 oz) shredded Colby-Jack
cheese blend
6 green onions, chopped
1 1/2 T. butter, melted

Preheat oven 400 degrees F.
Spray large rimmed baking sheet
with nonstick spray. In large skillet
heat oil over medium-high heat.
Fry tortillas one at a time 10-15
seconds until golden; drain well
on paper towels. In medium bowl
combine sour cream, hot sauce &
fajita seasoning; mix well. Place
1 tortilla on prepared baking sheet
then spread 1 T. sour cream mixture
over top. Sprinkle with 1/2 C. shredded
chicken, 3/4 C. cheese & 1 chopped
green onion. Place a tortilla on top &
repeat layers 4 more times, ending
with a plain tortilla on top – reserve
remaining sour cream mixture. Brush
tops & sides of tortilla stack with
melted butter then cover tightly
with foil & bake 25 minutes. Remove
foil & place on a serving plate. Spread
top tortilla with remaining sour cream
mixture & top with remaining chopped
green onions. Cut into wedges & serve
immediately. Serves 4

(recipe: mrfood.com)

Deviled Egg Macaroni Salad

1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 C. chopped celery
3/4 C. sweet pickle relish, well
2 C. mayonnaise
2 T. Dijon mustard
1 tsp. salt
1/2 tsp. ground black pepper
paprika, for sprinkling

In large pot of boiling water
cook macaroni 7-9 minutes just
until tender; drain & rinse well.
Let cool. In large bowl combine
cooled macaroni with remaining
ingredients (except paprika); mix
well & sprinkle with paprika on
top. Cover & refrigerate 1 hour
before serving.

Note; you may need to add a
little more mayonnaise to
moisten before serving

(recipe: mrfood.com)

Layered Coconut-Chocolate Bars

2 (4 oz, ea) pkg. semi-sweet chocolate,
3/4 C. butter, divided
1 1/2 C. graham cracker crumbs
2/3 C. finely chopped walnuts
1 (7 oz) pkg flake coconut (2 2/3 C.)
1 (8 oz) pkg. cream cheese, softened
1/2 C. cold milk
1 (3.4 oz) pkg. vanilla instant pudding

Line 9 X 13″ pan with foil with ends of
foil extending over sides; spray with
nonstick spray. Microwave 5 oz. chocolate
& 1/2 C. butter in medium microwaveable
bowl on High 2 minutes or until butter is
melted; stir until chocolate is completely
melted & mixture is well blended. Stir in
graham cracker crumbs, nuts & 1 C.
coconut; press onto bottom of prepared
pan. Refrigerate 15 minutes.
Beat cream cheese using mixer, until creamy.
Gradually add milk, beating well after each
addition. Add dry pudding mix, beat 2
minutes (mixture will be stiff). Stir in 1 C.
remaining coconut; spread over chocolate
layer in pan. Microwave remaining butter &
chocolate in microwaveable bowl 1 minute
until butter is melted; stir until chocolate
is completely melted & mixture is well-
blended; pour over pudding layer. Tilt pan
to evenly cover pudding layer; sprinkle
top with remaining coconut. Refrigerate
2 hours or until firm. Use foil handles to
lift dessert from p an before cutting into
bars. Makes 36 bars.

How to toast coconut:
Heat oven 350 degrees F. Spread coconut
in shallow pan; bake 7-10 minutes until
lightly browned, stirring frequently. (OR)
spread in microwaveable pie plate. Micro-
wave on High 3 minutes until lightly
browned, stirring every minute. Watch
carefully as coconut can easily burn.

(recipe: kraft recipes)

Crockpot Pineapple Baked Beans

1 (28 oz) can pork & beans
1 (15 oz) can pineapple tidbits, drained
1/2 C. brown sugar
14 oz. ketchup
2 T. Worcestershire sauce
1 T. soy sauce

Combine all ingredients in crockpot;
cook on Low 3-5 hours.

(recipe: recipesthatcrock.com)

Ham & Potato Breakfast Casserole

3 C. milk
1/4 C. butter
1 box julienne cheesy potatoes
1/4 tsp. ground pepper
3 C. ham, cooked/diced
1/4 C. green onions, sliced
1 C. tomatoes, diced
1 C. Bisquick mix
4 eggs, slightly beaten
2 C. shredded Cheddar cheese, divided
(optional: sliced green onions & black
pepper as toppers/garnish)

Preheat oven 375 degrees F.
Heat milk & butter just until it starts to
boil, in large pot over medium heat. Remove
from heat & whisk in cheese sauce packet
from potato box, and black pepper. Stir in
ham, green onions, tomatoes & julienne
potatoes. Stir in Bisquick, eggs & 1 C. cheese.
Pour mixture into greased 9 X 13″ baking pan.
Sprinkle top with 1 C. shredded cheese. Bake
35-40 minutes. Serves 8-10

(recipe: thegunnysack.com)

Upside-down Apple Pie

6 T. (3/4 stick) butter, melted,
1/2 C. packed light brown sugar
1/2 C. chopped pecans
1 (15 oz) pkg. refrigerated rolled
pie crusts
1 C. granulated sugar
1/3 C. flour
3/4 tsp. ground cinnamon
5 large Granny Smith (or other firm)
apples, peeled/cored & cut into 1/2″

Preheat oven 375 degrees F.
Coat a deep-dish pie plate with nonstick
spray; line with waxed paper. Coat waxed
paper with nonstick spray. In small bowl
combine 4 T. butter, brown sugar & nuts;
mix well & spread evenly on bottom of
pie plate. Unroll 1 pie crust & place in
pie plate, pressing crust firmly against
nut mixture & sides of pan; set aside.
In large bowl combine gran. sugar, flour,
cinnamon & remaining butter; mix well.
Add apples & gently toss to coat; spoon
into pie crust. Unroll second pie crust;
place over apple mixture – trim & fold
edges together to seal. Using a knife,
cut four 1 inch slits in top crust. Bake
1 to 1 1/4 hours until crust is golden.
Carefully loosen waxed paper around rim
& invert pie plate onto a serving plate
while still hot. Remove waxed paper &
allow to cool slightly. Slice into
wedges & serve warm, or allow to
cool completely before serving.

To make baking a little ‘cleaner’,
positing a baking sheet on bottom
oven rack to catch any juices that may
leak from pie while baking.

(recipe: mrfood.com)


One of my trips today was to the library where
I picked up more of the ‘alphabet series’ books
by Sue Grafton (I’m working my way through:
now I’m going on Q,R & S!); she writes rather
humerous murder/mystery novels – I enjoy her
main character’s quirkiness!

Hope the weather where you are is as
lovely as we’re enjoying here in mid-
Michigan (we’re supposed to get rain
steady for the next 4-5 days, which is
why I decided it was time to get out in
the sun while I could!)

Have a great day;




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2 CommentsLeave a comment

  1. YUM! But can you really make cookies without flour? In the east coast, we call these macaroons. Happy spring!

  2. Yes it is get outside to work on our projects. For you the picnic table –for me the swing. But it doesn’t matter where we sit as long as we love what we are doing!

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