You’re doing WHAT???


Yes, it’s hot outside (77 degrees F.) but with the air conditioning on, it’s ‘pleasant’! Among the many things found in ‘THE’ closet was a large bag of IRONING; mind you – this bag has been in there a good 2-3 YEARS without my feeling the need to explore it. I was just going to add it to the huge pile for Purple Heart but husband said: “You’d better go through it – you don’t want to realize you gave something away you really liked . . . ” Plowing through the bag it contained just what I thought it did: my summer blouses – all in great need of ironing. What to do? Ok – today is a ‘light’ day for me (read that: not a lot on my list of ‘to do’ stuff) so I dragged out the iron, etc. After ironing (and using spray starch – another ‘thing of the past’, right?) 6 blouses and trying a few on – 3 went to Purple Heart – too thin/sleeves too short for an older woman who has ‘upper arm flops’ (that hangy skin) and a few made it to the closet to wear. There are probably around 7 more in the bag – just lost the desire to stand & iron – those are ‘for another day’ (hehehe) and off to ‘the closet’ they went. Closet is STILL really spaciously empty- YAY! Thursday Purple Heart is coming – thought it was ‘cute’ – the lady asked me if I had less than 20 boxes or bags . . . I actually had to THINK about that before answering! (Yes – probably around 8-9 large boxes and maybe 1-2 garbage bags) Yesterday I put more old games on Freecycle and, so far, NO ONE has responded! Last week I had 3-4 requests on each item! Oh well – if they’re not gone by Thursday – more for Purple Heart, right?  Managed to re-organize the wrapping paper box and found a taller, more sturdy box for that stuff (yay). One of the ‘things that got done’ today was a many, MANY years needed thing. We live in a small, old house that has those clear cut glass door handles on all the doors. The inside handle on ‘the closet’ fell off many years ago (handle was on the shelf, just needed someone to re-attach it with a sturdier screw – mind you, these are thick, very short screws with no tip). I tried a few times then went meekly to husband with the request he ‘try his hand’ at it. Took him awhile, but we now have a secure handle again – YAY! Little things getting done, a little at a time.

A little later today we’re making a trip to Best Buy to purchase a new cross-cut paper shredder. The one we have was ‘freecycled’ to me years ago – it only cuts one way and only tolerates 1-2 sheets of paper at a time before it angrily starts clogging up – VERY frustrating. Last evening I dragged one Bag One (1998) of the many bill/receipt bags to shred. Got almost to the bottom of the bag before I decided I’d had enough – we need a new cross-cut one! I was pleasantly surprised to find they aren’t that expensive ($50 and up, depending on what you want/need). I’m going for the 8-sheets at a time (will probably not do that many at a time); checked various places on line to check reviews & prices – the one I’m hoping to buy is around $50.00.


 (I’ve had this before – it’s a ‘to die for’ recipe!)

Chocolate Pecan Pie

1 (9 inch) pre-baked pie shell

3 eggs
2 1/4 C. pecans
1 2/3 C. dark corn syrup
1 C. brown sugar
1/3 C. honey
6 T. (3/4 stick) unsalted butter,
1 tsp. vanilla

Preheat oven 350 degrees F.
Position oven rack to middle;
lightly grease a 9″ pie plate.
Place pecans in food processor;
pulse 6 seconds until roughly
chopped.* In large bowl whisk
eggs, corn syrup, sugar, honey,
butter & vanilla; fold in pecans &
mix until thoroughly coated. Pour
over hot crust. Return pie to oven;
bake 25-30  minutes until filling
has set. Remove & let cool completely
before serving.

*If you don’t have a food processor,
place nuts in a ziplock bag & use a
rolling pin or other heavy object to
roughly chop/break them into smaller


Crockpot Chicken Drumsticks

1 T. brown sugar
1 T. sweet paprika
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
4 lb. bone-in, skin on chicken drum-
1 1/2 C. barbecue sauce
nonstick cooking spray

Combine sugar, seasonings & spices;
pour into a gallon-sized baggie & place
chicken in bag, a few pieces at a time.
Close bag & shake to coat. Place coated
chicken in crockpot (it’s OK to overlap).
Drizzle 1/2 C. barbecue sauce over top &
toss to coat evenly. Cover & cook on Low
4-6 hours, until chicken is tender. Place
oven rack 10 inches from broiler element;
turn on broiler.
Cover a cookie sheet with foil & spray with
nonstick spray. Arrange chicken on sheet;
brush 1/2 C. barbecue sauce on chicken
& broil 1-5 minutes until chicken is crisp
& slightly charred. Turn legs over & brush
with 1/2 C. barbecue sauce – broil an
additional 1-5 minutes until second side
is crisp & slightly charred. Serves 4-6


Egg, Ham & Spinach Breakfast

6 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. milk
1/2 C. Greek yogurt (plain)
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/3 C. diced mushrooms
1 C. (packed) baby spinach
1 C. shredded Pepper-Jack
1 C. cooked, diced ham

Whisk eggs, salt/pepper, milk,
yogurt, thyme, onion & garlic
powders together until smooth.
Stir in mushrooms, spinach,
cheese & ham. Spray insides of
crockpot with nonstick spray.
Pour mixture into crockpot,
cover & cook on High 90 minutes –
2 hours. Eggs should be set.
Slice & serve. Serves 6


Surprise Taco Pie

1/4 C. butter
2/3 C. milk
2 T. taco seasoning* (one packet)
2 1/2 C. mashed potato flakes

1 lb. ground beef or turkey
1/2 C. chopped onion
1 can Ro*Tel Fire-roasted
tomatoes, do not drain
2 T. taco seasoning*
1 tsp. chili powder (optional)
dash hot sauce (optional)
1 C. shredded cheese of your

Shredded lettuce, chopped fresh
tomatoes, sliced olives, jalapeno
slices, sour cream, avocado slices

Preheat oven 350 degrees F.
In medium pan, melt butter, then
add milk & 2 T. taco seasoning;
mix well & remove from heat. Add
potato flakes, mixing until well
combined. Press mixture into
bottom & sides of a pie plate.
Bake crust 7-10 minutes. While
crust is baking, cook meat & onions
until cooked; drain. Return to pan,
add tomatoes, taco seasoning & spices.
After mixture starts to bubble, pour
into crust. Top with cheese & bake
15 minutes.
You can either top baked pie with
shredded lettuce, chopped tomatoes,
sliced olives, jalapeno slices or
have those items in individual bowls
for guests to top their own.

*One taco seasoning packet contains
4 T. seasoning, so this recipe uses one

(recipe: Courtney Luper – FB)

Raspberry Chocolate Bars

1 C. flour
1/4 C. powdered sugar
1/2 C. butter (no substitutions)
1/2 C. seedless raspberry jam
3 oz. cream cheese, softened
2 T. milk
1 C. white chocolate chips
2 oz. semi-sweet baking chocolate
1 T. shortening

Preheat oven 375 degrees F. In bowl
combine flour & powdered sugar; cut
in butter & mix well. Press mixture
into a 9 inch square baking dish. Bake
15-17 minutes or until lightly brown.
Allow to cool completely. Spread jam
evenly over cooled crust. In a separate
bowl, beat cream cheese & milk together
until smooth; set aside. In small saucepan,
over low heat melt white choc. chips & add
to cream cheese mixture; beat until smooth.
Spread evenly over raspberry mixture.
Refrigerate at least 2 hours. Cut chocolate
squares into small pieces & melt with
shortening in small saucepan over low heat,
stirring constantly. Spread over white chocolate
layer. Cool completely before cutting into small
squares.Store in refrigerator.

NOTE: you can change the flavor of the jam to
suite your tastes.


Jalapeno Cheesy Monkey Bread

1 (16.3 oz) tube refrigerated biscuits,
2 T. butter, melted
1 1/2 C. shredded Pepper-Jack
cheese, divided
1/2 C. pickled jalapeno-nacho slices,
3/4 tsp. dried oregano
3/4 tsp. garlic powder

Preheat oven 350 degrees F.
Dip 1/3 of each biscuit piece in butter;
place in 9 X 5 loaf pan sprayed with
nonstick spray. Top with 1/2 C. cheese,
3 T. nacho slices & 1/4 tsp. garlic
powder & oregano – repeat all layers.
Cover with remaining dipped biscuit
pieces, nacho slices & seasonings.
Bake 35 minutes. Top with remaining
cheese; bake 5-10 minutes longer until
cheese is melted. Cool 10 minutes
before removing from pan. Serve warm.
Serves 8

(recipe: kraft recipes)

Creamy Basil & Tomato Pasta

6 tomatoes, chopped (about 3 C.)
1 (8 oz) pkg. cream cheese, cubed
1/2 C. chopped fresh basil
1/4 C. (Kraft) sun dried tomato
viniagrette salad dressing
1 lb. linguine, uncooked
1/2 C. pine nuts, toasted

Combine first 4 ingredients; let
stand 30 minutes. Cook pasta as
directed on pkg, omitting salt;
drain & place in large bowl. Add
tomato mixture & pine nuts; mix
lightly. Serves 8, 1 C. each

(recipe: Kraft recipes)

Finally finished the last baby blanket;
tonight is Knit/Crochet Night and I’m
thinking I might just knit up a few more
baby head bands for the Detroit Vet’s
Hospital baby shower coming beginning
of September. It’s that or start working
on some men’s scarves for the home-
less shelters; the lady that runs that
knit group posted a request for more
men’s scarves/hats/gloves – mostly in
dark colors. I have some yarn I saved
from one of the yarn swaps specifically
for men’s scarves so it depends on my
knitting ‘folly’ which I start working on

Hope you’re having a nice day –




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2 CommentsLeave a comment

  1. Well it sounds like the Lady Jane has picked up her sword and started cutting a very wide swath through them cluttered old closets. I raise my hand in a salute for a job well done!!!!

  2. Thanks for the yummy recipes. Keep chippin away at that closet! 🙂

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