A Quiet Day


After all of the sadness of three friends passing, this week has started out very quietly and I’m glad. Yesterday our Pastors held a very moving/comforting service. Later on that day we got our grandson from around 4 – 10 p.m. as his Dad had to work over to cover for another employee; guess they’re having some sort of a catering today and he really needed to get all the work ready for this day. Grandson & I working on a 250 piece puzzle (got it about half done), wrestled a bit then he played Minecraft on my computer while I made dinner (Meat & Potato Pie – standard family favorite).

I’ve been plugging away at the two afghans for the Crisis Pregnancy Center – the first one is almost done (YAY!) – I have about 9 more rows, then it’s working in all the loose threads. The other one – that I’m thinking is more for a boy, is coming along very well. For both of these I’m using up ‘stash’ yarn instead of buying new. I have about 3 big garbage bags of BABY yarns and then 3 big tubs of regular yarns, so my ‘stash’ is sufficient for the time being. The trouble with making afghans is: you usually need a larger supply of ONE MAIN COLOR – I have lots of baby yarn, but not a large amount of any one color – might need to get some worsted weight or baby weight WHITE; we’ll see. The ‘boy’ afghan is a little over half done so I’m pretty confident I’ll be able to finish both of them by the deadline of second week in September. I’m thinking of taking the first afghan to Knit Night just to get all the loose ends worked in – that will work.  (When I’m done with them I’ll ‘photo’ both)


Zucchini Cupcakes

3 eggs
1 1/3 C. sugar
1/2 C. canola oil
1/2 C. orange juice
1 tsp. almond extract
2 1/2 C. flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 C. shredded zucchini

Caramel Frosting:
1 C. packed brown sugar
1/2 C. butter, cubed
1/4 C. milk
1 tsp. vanilla
1 1/2 – 2 C. powdered sugar

Preheat oven 350 degrees F.
In large bowl beat eggs, sugar,
oil, orange juice & extract.
Combine dry ingredients & gradually
add to egg mixture; mix well. Stir in
zucchini. Fill paper-lined muffin cups
2/3 rds full. Bake 20-25 minutes until
a toothpick inserted into center
comes out clean. Cool 10 minutes
before removing to wire rack.

Combine brown sugar, butter & milk
in a saucepan; bring to boil over
medium heat. Cook & stir 2 minutes
until thickened. Remove from heat &
stir in vanilla. Cool to lukewarm then
gradually beat in powdered sugar until
frosting reaches spreading consistency.
Frost cupcakes.
Makes 1 1/2 – 2 dozen.

(recipe: tasteofhome.com)

Garlic Lemon Pasta w/Shrimp

6 T. butter
juice of 2 lemons, plus zest of 1
3/4 C. chicken broth
2-3 T fresh chopped parsley (topping)
2 large chopped fresh garlic
1 lb. fresh or frozen large, peeled &
deveined shrimp, thawed
3/4 lb. spaghetti, linguine or fettuccine
2 T. chopped red onion
2 T. fresh grated Parmesan cheese &
more for topping

Melt butter over low-medium heat in
saucepan; saute lemon zest, garlic &
onion a few minutes. Turn heat to High;
add chicken broth & cook 5-10 minutes.
Add Parmesan cheese* & reduce heat to
Low-medium. In large pot boil water with
salt & a drop of olive oil – cook pasta to al
dente. Add shrimp to vegetable mix
when pasta is about half way done.
Add of fresh parsley to mix & strain
cooked pasta. When shrimp is slightly
turning from grey to pin,, add pasta &
toss until hot & all shrimp are pink. Don’t
overcook. Shrimp are at their peak as
soon as they turn pink. Top mixture
with fresh parsley & Parmesan cheese;
serve hot.

*To make a creamy version, add 2 T.
heavy whipping cream to mixture.

(recipe: allfood.recipes.com)

Crockpot Chicken Tortilla Soup

1 (15 oz) jar salsa
2 (15 oz, ea) cans diced tomatoes
1 (11 oz) can Mexicorn, drained
2 (15 oz, ea) cans beans of your
choice – drained/rinsed *
1 pkt. taco seasoning mix
1 C. water
1 bag (Tyson) grilled & ready Chicken
breast strips
Garnish: crushed tortilla chips, shredded
cheese, sour cream

Place all ingredients except chicken &
garnish in crockpot – stir well. Cover &
cook on Low up to 10 hours. If using
frozen chicken strips, pour them in an
hour before serving. If using thawed
strips, thaw in refrigerator & add 30
minutes before serving. Serves 8

*Poster used black beans & Northern

(recipe: recipesthatcrock.com)

Chicken Bombs (appetizer)
(grill or oven)

5 boneless skinless chicken
5 jalapeno peppers, sliced in
half lengthwise & seeded
20 slices bacon
4 oz. cream cheese, softened
1 C. Colby-Monterrey Jack
cheese (or 1 C. Cheddar cheese)
1 C. barbecue sauce

Grill heat: 350 degrees F
Oven heat: 375 degrees F.

Preheat grill 350 degrees F.
Slice chicken breasts in half (like
a hamburger bun) & place in a
zip lock bag. Pound to 1/4″ thick;
season with salt/pepper. Mix both
cheeses together & place about
1 T. (each) into each jalapeno half
(use up all cheese mixture). Place
the jalapeno half on the chicken
breast & wrap up as best you can.
(poster suggests you place the cheese-
side down so it gets completely covered
by chicken). Wrap each breast completely
with 2 pieces of bacon. Start at one
end, wrap half the breast, finish using
the second strip bacon.
Cook on grill over indirect heat 30 minutes
until chicken is done; turn every 5 minutes
& baste with BBQ sauce each time you turn them.
Oven: Bake 30 minutes in oven until chicken
is done. Baste a few times with BBQ sauce &
finish under broiler to set BBQ sauce.

NOTE: Poster suggests cooking in oven set
to 400 degrees F. and NO BBQ sauce for the
first 20 minutes, turning once to help cook
bacon; then reduce heat to 375 & add BBQ
sauce & finish cooking/broiling. Using this
method, drain off some of bacon fat before
adding BBQ sauce.

(recipe: Recipe-Galore)

Greek Tortellini Salad

1 (20 oz) pkg. refrigerated cheese
1 1/2 C. grape tomatoes, cut in half
1 large cucumber, chopped
1 C. kalamata olives, pits removed
& chopped
1/2 red onion, chopped
3/4 C. crumbled Feta cheese

1/4 C. olive oil
3 T. red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
salt/pepper, to taste

Bring large pot of water to boil. Cook
tortellini accordg. to pkg. directions;
drain & rinse with cold water. Place
tortellini in large bowl. Add tomatoes,
cucumbers, olives, red onion & Feta
cheese. In small bowl whisk together
olive oil, vinegar, garlic, oregano, salt/
pepper. Pour dressing over salad & stir
until salad is well coated. Serve immediately,
or refrigerate. Serves 8

This salad will keep in the refrigerator for
up to 3 days.

(recipe: twopeasandtheirpod.com)

Chicken Parmesan
for sandwiches


1 lb. boneless chicken breasts
4 C. spaghetti sauce
3 cloves garlic, minced
1 onion, minced fine
1 yellow pepper, cut into small
1 red pepper, cut into small
1 (16 oz) can petite diced tomatoes
1/2 tsp. salt
2 T. dry basil
black pepper, to taste
shredded mozzarella cheese

8-10 crusty hoagie rolls with tops
hollowed out

In 5 qt crockpot place onions, 1/2 the
spag. sauce, chicken breasts, spices
& rest of sauce, peppers, diced
tomatoes & garlic. Cook on Low 4 hours.
Remove chicken, shred & add to crockpot
along with Parm. cheese; stir to combine.
Cook on High 10 minutes. Spoon mixture
into hollow part of rolls, top with 2 T.
mozzarella cheese & close rolls to melt
cheese. Serves 10

(recipe: Facebook)

Our weather has been nice – today it’s
sunny & breezy, 84 degrees F.

Hope you have a GREAT beginning of this




Help! Lost in a Sea of RECIPES!


While looking over my many emails from various recipe sites I happened on one I’d never seen before: via Facebook, it’s called Recipes Galore. WOW! TONS & TONS of great-sounding recipes! I finally just had to FORCE myself to get off the site – too much for me to type in one day!

Today was supposed to be ‘babysit grandson’ day but his Dad forgot to tell me it was ONLY Wednesday – sigh. Got up at 7:30 just to make sure I was alive/awake & dressed BEFORE 8 a.m. (we never know – they can be here at 8 a.m./8:15, 9, etc). I was NOT going to call them – so I just waited. Unfortunately husband decided to text them around 11:30 a.m. and then we found out we’re OFF for the day – sigh. Guess it’s a good thing – I didn’t really have anything particular to do, anyway. I’m currently twiddling my thumbs waiting for a phone call from my special group leader with the exact dates for the next 2 months for the newsletter – can’t print them until then. The END of this month is coming VERY soon and our kids expect their newsletters BEFORE the next meeting (although we meet EVERY WEDNESDAY, unless notified otherwise).

Speaking of my group, our leader & I attended a funeral yesterday for one of our ‘kids’. Wednesday night one of that group home’s caregivers stopped by just to tell us about the funeral the next day – she said she knew we’d want to know. This person was autistic/non-verbal but over the 4+ years we’d gotten to know her we’d developed a bond. She was 64 (although you’d never know by looking at her) and her hands constantly trembled. (I don’t know what she died from; I know she’d been sick for a long time). We learned (via the funeral card) that she was born in Puerto Rico – the entire service was in Spanish (with an English interpreter) – that was a ‘first’ for both of us. Very nice service, lots of hugs – she was well loved. Rest in Peace, Rosa.

Today I learned, via Facebook, that another friend’s son who is a Michigan State Trooper was injured in a traffic stop; apparently he pulled a driver over to speak to them and another car hit him and dragged his body. Don’t know the total outcome yet – he’s in the hospital. Another of our church friends passed away yesterday – she had a heart condition (for years) and her heart just stopped; they got it started again but she was in a coma for a day until the family was told there was no brain activity. She’s a believer and I KNOW that she’s with the Lord right now. It gives me peace; am praying for her very large family (children and lots of grands). Been a rough few days.


Ham & Cheese Biscuit Cups

1 tube refrigerated biscuits
1/2 C. Cheddar or Swiss cheese
1/2 C. ham cut into small pieces
2-3 eggs

Preheat oven 375 degrees F.
Spray muffin tin with nonstick spray.
Open biscuits & press biscuits flat
with your hands then press into muffin
tin cups. Fill cups with ham & cheese.
Whip eggs in a bowl then pour into tins.
Sprinkle tops with salt/pepper. Bake
20-25 minutes until eggs have set &
biscuits are golden brown. Makes 12

(recipe: Recipe-Galore)

Fresh Roasted Asparagus

1 bunch asparagus, washed/
ends trimmed
olive oil
kosher salt
black pepper
freshly grated Parmesan cheese
fresh squeezed lemon juice

Preheat oven 400 degrees F.
Place asparagus on large baking
sheet; drizzle with olive oil & roll
asparagus around in oil. Sprinkle
with k. salt & black pepper. Place
in oven 10 minutes; remove &
sprinkle tops with Parm cheese.
Return to oven & roast 5 minutes
more until tender. Add lemon juice
on top, if desired.

Can also roast asparagus on grill,
then finish in oven to melt Parm.

(recipe: Recipes – Galore)

Grilled Chicken Flatbread

1 lb. frozen pizza dough, thawed
1 (8 oz) tub cream cheese spread
2 T. milk
1/2 tsp. garlic powder
1 boneless skinless chicken breast,
grilled & sliced
1/2 C. roasted red pepper strips
1 C. sliced, drained canned artichoke
1 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
2 T. sliced fresh basil

Preheat oven 425 degrees F.
Pat pizza dough into 15 X 12″ rectangle
on lightly floured baking sheet. Bake
10 minutes. Mix cream cheese, milk &
garlic powder until blended & spread
onto crust. Top with chicken, peppers,
artichokes & cheeses. Bake 10-12
minutes until mozzarella is melted &
edge of crust is golden brown; top
with basil, cut & serve. Serves 8

(recipe: Kraft recipes)

Spicy Pepper Cheese Dip

3 oz. Velveeta, cut into 1/2″ cubes
2 (8 oz, ea) pkgs. finely shredded
Cheddar cheese
1 (4 oz) jar diced pimentos, undrained
3 oz. cream cheese, softened
1/4 C. milk
1 tsp. finely chopped jalapeno peppers
1 clove garlic, minced

Microwave Velveeta in large microwaveable
bowl on High 45 seconds until melted;
stirring after 30 seconds. Add remaining
ingredients; beat with mixer until
blended. Pour into bowl for dipping.
Makes 28 servings, 2 T. each

(recipe: kraft recipes)

Brown Butter Zucchini Coffee Cake

8 T. unsalted butter, cut into tablespoons
2 1/2 C. flour
1 C. light brown sugar, packed
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C. plain Greek yogurt (or sour cream)
1 large egg
2 tsp. vanilla
1 1/2 C. shredded zucchini

Brown Butter Streusel topping:
4 T. unsalted butter, cut into tablespoons
1/2 C. packed brown sugar
1/2 C. flour
1/2 tsp. cinnamon

1 C. powdered sugar
2 T. milk
1/2 tsp. vnailla
pinch cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick spray.
In small saucepan brown butter for cake.
Melt butter over medium-low heat &
continue to cook, swirling occasionally,
until butter turns golden brown & has a
nutty aroma; pour into small bowl & let
cool to room temp. In large bowl whisk
flour, brown sugar, baking soda, salt,
cinnamon & nutmeg. In small bowl whisk
together browned butter, Greek yogurt
(or sour cream) egg & vanilla; squeeze
excess moisture out of shredded
zucchini using a paper towel. Pour
liquid ingredients over dry ingredients &
stir. Add shredded zucchini & stir until
cake is combined & moistened; pour
batter into prepared pan.

Streusel Topping:
Brown butter (see above directions) then
pour into small bowl – cool to room temp.
In small bowl combine browned butter,
brown sugar, flour & cinnamon; mix until
crumbly; sprinkle evenly over cake batter.
Bake 30-35 minutes until a toothpick
inserted into center comes out clean &
cake is light brown. Let cool on wire
In small bowl whisk powdered sugar, milk,
vanilla & cinnamon; whisk until smooth &
drizzle over cooled cake. Cut into squares.

Cake will keep, covered, on counter for 2-3

(recipe: twopeasandtheirpod.com)

Spicy Sweet Potato Wedges

1 egg
1 pkg. Shake ‘N Bake Chicken coating
1 T. brown sugar
1/4 tsp. ground red pepper (cayenne)
1 lb. sweet potatoes (2) peeled, cut
into 1/2 in thick wedges

Preheat oven 425 degrees F.
Line a shallow pan with foil; spray with
nonstick spray. Beat egg n shallow dish
until blended; combine next 3
ingredients in medium bowl. Dip
potatoes in egg, then in coating
mixture, turning to evenly coat each
wedge; place in prepared pan.
Bake 25-28 minutes until potatoes
are tender. Serves 4

(recipe: kraft recipes)

Crockpot Summer Veggie Stew

2 lb. eggplant, cut into 1/2 in. pieces
3 zucchini (about 8 oz ea) quartered
lengthwise/cut into 1 inch pieces
2 red bell peppers stemmed/seeded/
cut into 1/2 inch pieces
2 onions, roughly chopped
6 T. olive oil
1 T. sugar
4 garlic cloves, minced
2 tsp. Herbs de Provence*
1 (28 oz) can diced tomatoes, drained
1/4 C. flour
1 T. balsamic vinegar
1/4 C. grated Parmesan cheese
1/4 C. chopped fresh basil

*can substitute 1 tsp. dried rosemary
and 1 tsp. dried thyme

Adjust oven rack 4 inches from broiler;
heat broiler. Line 2 rimmed baking
sheets with foil. In very large bowl
combine egg plant, zucchini, bell
peppers, onions, olive oil, sugar, garlic
& Herbs de Provence; toss to combine.
Divide veggies evenly between baking
sheets spread in a single layer. Broil,
1 sheet at a time, until veggies begin
to brown, about 10 minutes. Turn them
a few times during cooking process to
evenly cook. Transfer to crockpot &
add tomatoes.
Stir flour, 2 1/2 tsp. salt & 1 tsp. pepper
into veggies in crockpot. Cover & cook
until tender, about 4 hours on Low. Stir
in balsamic vinegar, Parmesan cheese &
basil. Season with additional salt/pepper
to taste. Makes about 8 (1 Cup) servings.


Been working on the baby blanket – next Tuesday
is Knit Night and I’m thinking of taking that to get
it done. (You know I can be impulsive at times) –
since the blanket is for a great cause (Crisis
Prevention Center) I got to thinking: the one
blanket is more ‘girly’ – I should have one for
boys as well. Dug through my ‘stash’ and didn’t
have enough of one baby yarn to make a blanket
so I decided to do a striped blanket, using
various blues, greens and a yellow. I’m about
1/4th done and it’s looking great! (Surprised
myself!). This one is done (partly) using a ‘new-
to-me’ yarn that I ordered on line. It’s called
Bernat “Tiny Tickles” – it’s a really funny yarn
(in white) – it’s a very fine thread to which
is attached these threads of ??? – when it’s knit
together it looks like cotton candy! Really soft
& fuzzy – I’m doing 6 rows (straight knitting – no
fancy stitches this time) of that, then 6 rows of
a color, etc. I went on line to see where I got
that yarn and it almost looks like it’s been
discontinued! Not sure yet. I have enough to
make this blanket – we’ll see where this goes.

Our weather is slowly gaining temperatures
back to ‘sort-of Summer’ – today it’s 72; it’s been
in the 60’s all week – put on a sweater or long
sleeves! Goofy! Haven’t been ‘out’ to see what
the local gas prices are in the past 2-3 days –
hoping they’ll stay in the $2.60/s range or lower.

Hope you’re have a good week – remember that
the WEEKEND starts tomorrow! YAY!



 My heart is greatly saddened this evening –
my church friend, the Michigan State Trooper,
is now with the Lord. That makes three deaths
in two days – I’m so glad I can take my sorrows
to the Lord because only HE knows. Praying for
the families of all three people, two of them
have large families. The trooper has a lovely
wife and four young children; remembering
to pray for the troopers at his post, as well.

Finally – All MOVED (Back) IN!


Yesterday was “THE MOVE” back for middle son – it actually went MUCH better than I had anticipated. One load in my van and one drawer and a few bags in son’s car and we were done – actually 1 hour, total! To celebrate we had Pierogies & Polish Sausage for dinner (one of his favorites).

Don’t know about you, but our weather has taken a definite turn towards COOLER temperatures. It was in the 80’s last week – today it’s about 61! BRrrrrrrr! I had to do some grocery shopping and wore my jeans, longer sleeved top  and a sweater – almost turned the car heat on!

Gas Prices: As I mentioned last from reading a brief article in our local paper, the prices ARE dropping! Today I spotted $2. 66/9  that’s a GOOD thing!


Here is a STUFFING recipe you might want to tuck away for holidays; would probably be a good idea to grate some zucchini & freeze it just for this recipe!

Zucchini Stuffing

1 small onion, chopped
1 rib celery, chopped
3 T. butter
1 C. flour
2 T. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. poultry seasoning
1/2 C. canned pumpkin
2 eggs
1/3 C. milk
1/4 C. butter, melted
4 C. day-old cubed bread
3 medium zucchini, chopped
1/2 C. shredded Cheddar cheese

Preheat oven 325 degrees F.
In small skillet saute onion & celery
in butter until tender. In large bowl
combine flour, sugar, baking powder,
salt, cinnamon & poultry seasoning. In
small bowl whisk pumpkin, eggs, milk
& butter; stir into dry ingredients just
until moistened. Fold in bread cubes,
zucchini, cheese & onion mixture. Pour
mixture into greased 9 X 13″ baking dish.
Cover & bake 30 minutes. Uncover; bake
10-15 minutes longer until lightly browned.
Makes 12 servings.

(recipe: tasteofhome.com)

5-Ingredient Spinach/Parm. Pasta

8 oz. uncooked angel hair pasta
3 T. butter
2 cloves garlic, minced
5-6 C. packed baby spinach
1/2 C. grated Parmesan cheese
salt & ground black pepper, to taste

Add pasta to large pot of boiling
water & cook until al dente. Drain,
reserving 1/2 C. of pasta water.
Using same pot, melt butter over
medium heat; add garlic & cook 2-3
minutes. Add pasta & spinach; gently
toss & cook until spinach leaves are
wilted. If pasta starts to dry out, add
in some of the pasta water (about 1/3
C.) Stir in 1/4 C. Parm. cheese & toss
until combined. Season with salt/
pepper, to taste. Pour into a large
bowl. Garnish with additional
Parmesan cheese & serve immediately.
Serves 4

(recipe: twopeasandtheirpod.com)

Beefy Taco Bake

1 lb. ground beef
1 (10 3/4 oz) can tomato soup
1 C. salsa
1/2 C. milk
6 (6-8 inch) flour or corn tortillas,
cut into 1-inch pieces
1 C. shredded Cheddar cheese,

Preheat oven 400 degrees F.
Spray 2 qt baking dish with nonstick
spray. In large skillet brown ground
beef over medium-high heat, stirring
until crumbled; drain. Stir in soup,
salsa, milk, tortilla pieces & 1/2 C.
cheese; spoon into prepared dish.
Cover with foil & bake 30 minutes.
Sprinkle top with remaining cheese
& serve. Serves 4

Note: Can also be frozen:
Follow above recipe up to cooking:
cover dish with a few layers of foil
& freeze. To thaw: place in fridge
24 hours in advance of baking. Once
thawed, follow cooking directions

(recipe: mrfood.com)

Cheese Buttons
(old German recipe)

1 (24 oz) carton cottage cheese
1/2 tsp. salt
2 C. flour
4 eggs
1 tsp. baking powder

1/2 quart heavy whipping cream
sauteed onions (1-2 onions,

Preheat oven 350 degrees F.
Mix all ‘button’ ingredients in large
bowl. Place rounded tablespoonfuls
of mixture onto greased baking
sheet. Bake 15-20 minutes. While
they are cooking, prepare onions.
Place 1-2 T. butter in a pan; add
onions & saute until caramelized,
10-15 minutes. Place baked buttons
in a casserole dish, top with cream &
sauteed onions. (don’t be stingy with
the cream, buttons will absorb all
that creamy goodness). Bake another
20 minutes.


Double Chocolate Zucchini Bread

2 C. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 C. semisweet chocolate chips
3 oz. unsweetened chocolate
3 eggs
2 C. sugar
1/2 C. vegetable oil
1 C. sour cream
1 tsp. vanilla
2 1/2 C. grated zucchini (about
2 medium)

Preheat oven 350 degrees F.
Grease & flour two 9 X 5″ loaf pans.
In medium bowl combine flour, soda,
salt, cinnamon & choc. chips. Melt 3 oz
unsweetened chocolate in microwave,
stirring occasionally until smooth. Set
both flour & chocolate mixtures aside.
In bowl using elec. mixer, combine eggs,
sugar, oil, sour cream & vanilla. Add
melted chocolate & beat well. Add zucchini
until completely incorporated. On Low
speed, slowly add flour mixture until well
blended; pour batter into prepared pans.
Bake 55-65 minutes until a toothpick
inserted into centers comes out clean.
Remove to wire rack to cool 10 minutes
before removing from pan. Makes 2 loaves.


Country-fried Steak

3 lb. rib-eye steaks (6 oz,ea)
1/2 inch thick
1 egg, beaten
2-3 C. flour
2 tsp. seasoning salt
canola oil (for frying)

3 heaping T. flour
2 C. cold milk
kosher salt/ fresh ground
black pepper

Trim all fat from steaks. Using a
rolling pin, pound out/flatten steaks
to 1/4″ thick. Mix together egg & milk
in shallow dish. Place flour in dish &
season with salt/pepper. Cover bottom
of a large deep skillet with about 1/2 inch
oil; turn on medium-high heat. Coat steaks
with egg mixture then flour on both sides
& place in pan. Cook 2-3 minutes until
steaks become brown; turn over & cook
2-3 minutes until both sides are
completely cooked. Place on paper-towel
lined plate; drain oil from skillet. Place gravy
ingredients in skillet, heat through while
constantly whisking until gravy is warm
& lump-free. Serve grave over steaks.
Serves 8


Blueberry Buckle

3/4 C. sugar
1/4 C. shortening
1 large egg
3/4 C. milk (whole)
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 C. blueberries (fresh or frozen)

1/2 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/4 C. butter

Preheat oven 375 degrees F.
In bowl cream sugar & shortening
until light & fluffy. Add egg; mix
until blended. Add milk & mix
again until blended. In another
bowl sift flour, baking powder &
salt. Fold dry ingredients into
wet slowly until blended; gently
fold in blueberries. Grease & flour
a 9 X 9″ or 8 X 10″ pan. Spread
batter evenly into pan.
Combine sugar, flour & cinnamon;
using pastry blender or two knives,
cut in butter until mixture is crumbly.
Sprinkle mixture over cake batter. Bake
35-40 minutes for 8 X 10″ pan or
45-50 minutes for 9 X 9″ pan. (use
wooden toothpick inserted into center
of cake to check doneness). Serve warm
or cold – plain or with vanilla ice cream or
whipped cream.

(recipe: afamilyfeast.com)

Today is going to be my: “Take it EASY” day –
got a call from oldest son informing me that
our grandson’s ‘Day Camp’ is now over and
can we watch him most of the day Weds?
(I guess . . . we’re getting him all day Friday,
too.) Not that I don’t like having him, but
I believe I’ve explained in an earlier post:
he’s very smart and I find myself searching
for things to keep him amused! Oh well –
such is life; his school starts soon so there’s
that – I’m sure our ‘sitting’ schedule will
change once that starts up – we’ll see.

Just looked at the calendar and, IF I’m quick,
I should be able to finish one baby blanket
by my next Radiation doctor’s appointment
second week in September. The reason I
mention it THAT way is: the doctor’s office
is right across the parking lot from the Crisis
Pregnancy Center where I’ll be delivering the
blanket – pretty sure I can make that deadline.
Have been looking on-line for a new baby
blanket pattern in either knit or crochet. I’ve
scrounged up about 4/5 various baby yarns
& colors and am thinking of a striped pattern.
Was thinking about Granny Squares, but not
real fond of that idea. These particular yarns
are Sport-Weight (very thin) so I’ll probably
have to knit them 2-strands together at the
same time – we’ll see what I come up with.

Hope you’re having a good day – remember
to ENJOY what little WARM weather we have!



I survived it!


Yesterday was our church’s Fun Fair – I painted faces from 12 – 3 (with one 15 minute break). This is not my first time doing this and I had another lady helping so it went by pretty smoothly. (She has different artistic skills and so she said, several times, she thought MY designs were a bit difficult for her) – we ended up trading children when she got one that wanted something of mine (like a rose or a turtle) that she thought was too detailed and I traded children when they wanted sharks (never painted sharks before & didn’t want to learn how ‘on site’). They announced in church today that there were 35 new families who came yesterday so hopefully some will come to church & bring their children – that was the whole reason for our doing this: to make our church known in the community. I know they had a good time: there were 3 bounce houses, a dunk tank, about 15 different games, crafts, tons of food and lots & lots of prizes. I know I was really beat when it was all over so I came home & took a (well-deserved) nap!

I’m almost done knitting the varied browns (homeless shelter) scarf – maybe about 12 more rows. Baby blanket is almost half way done now, so I’m happy it’s going quickly. Hoping to deliver the 50 baby hats sometime this
coming week. Middle son is ‘supposed’ to move back in tomorrow – we’ll see how that goes . . . sigh.


1-Pot Summer Vegetable Pasta

2 1/2 C. vegetable stock
1/2 C. heavy cream
1 large onion, diced
4 roma tomatoes, diced
8 oz. mushrooms, diced
1 medium zucchini, diced
1 medium squash, diced
1 lb. box fettuccine noodles
4 garlic cloves, minced
1/4 C. parsley, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1 tsp. dried basil
2 bay leaves

Place all ingredients in large Dutch
oven & bring to a simmer over
medium heat 20 minutes until
pasta is tender. Serves 6-8

(recipe: realhousemoms.com)

Bacon-Cheddar Deviled Eggs

12 eggs
1/2 C. mayonnaise
4 slices bacon
2 T. finely shredded Cheddar cheese
1 T. prepared yellow mustard
additional cooked bacon for garnish

Place eggs in a saucepan & cover with
cold water. Bring to boil & immediately
remove from heat. Cover & let stand
18-20 minutes. Remove from water &
cool by rinsing eggs under cold running
water. Cook bacon over medium-high
heat until desired crispness; remove
to paper towels to cool then crumble.
Peel hard-cooked eggs & cut in half
lengthwise. Remove yolks to a small
bowl & mash. Add mayonnaise, crumbled
bacon & cheese; mash well. Stir in
mustard then fill egg white halves with
yolk mixture & refrigerate until serving.
Top with additional crumbled bacon,
if desired. Makes 24

(recipe: lovebakesgoodcakes)

Peanut Butter Fudge Cake

2 C. flour
2 C. granulated sugar
1 tsp. baking soda
1 C. unsalted butter
1/4 C. unsweetened cocoa powder
1 C. water
1/2 C. buttermilk*
2 large eggs, lightly beaten
1 tsp. vanilla
1 1/2 C. creamy peanut butter

1/2 C. unsalted butter
1/3 C. buttermilk*
1/4 C. unsweetened cocoa powder
16 oz. powdered sugar,
1 tsp. vanilla

Preheat oven 350 degrees F.
Grease & flour 9 X 13″ pan.
Whisk flour, sugar & baking soda
in large bowl. Place butter in medium
saucepan; melt over medium heat. Stir
in cocoa powder, water, buttermilk &
eggs. Continue cooking over medium
heat, stirring constantly, until mixture boils.
Remove from heat & add to flour mixture;
stir until smooth – stir in vanilla. Pour
batter into prepared pan; spread evenly &
bake 20-25 minutes until toothpick inserted
into center comes out clean. Cool in pan on
wire rack 10 minutes. Spread peanut butter
over cake & allow to cool completely.


Place powdered sugar in large bowl. Combine
butter, buttermilk & cocoa in small saucepan;
cook over medium heat, stirring constantly,
until mixture begins to boil. Remove from heat
& pour over powdered sugar; stir until smooth
then stir in vanilla. Spread over peanut butter.
Serve immediately or at room temp to allow
icing to set.

*Buttermilk: If you do not have buttermilk,
pour 1 tsp. vinegar or lemon juice in a 1-Cup
measuring cup. (For Cake:) add enough milk
to reach 1/2 Cup – stir with fork & let set
5 minutes (for Icing) add 1 tsp. vinegar or
lemon juice to cup, add enough milk to
reach 1/3 Cup – stir with fork & let set 5
minutes. Use mixture in place of buttermilk

(recipe: cookin-at-home.com)

Crockpot Ham, Green Beans &

2 lb. fresh green beans
2 lb. ham, diced
4 baking potatoes
1 large onion, diced

3 C. water
Place all ingredients in crockpot; add
3 C. water & salt/pepper, to taste. Cook
6 hours on Low.

(recipe: AmberLee-Facebook)

Greek Zucchini Fritters

3 C. packed, grated zucchini
(from about 6 large zucchini)
6 T. dill, chopped
1 bunch (about 8) scallions, white &
green parts finely chopped
1/2 tsp. nutmeg
1 1/2 C. feta cheese, crumbled
4 large eggs, lightly beaten
1 c. flour (plus more, if needed)
4 T. olive oil

Lay a layer of paper towels out & spread
grated zucchini on towels. Sprinkle with
salt & let stand at least 30  minutes or up
to an hour. Squeeze out all excess moisture
from zucchini. Place drained zucchini in large
bowl with dill, scallions, nutmeg & feta; mix
to combine. Stir in eggs & season with salt/
pepper. Stir in flour until dough comes together,
adding slightly more flour if dough is too wet
to form patties. Form dough into 3-4 inch
patties. Heat olive oil in large skillet over medium-
high heat. Fry patties until golden on both sides &
cooked through but still moist, about 2-3 minutes
per side. Serve hot with tzatziki sauce (Greek yogurt
dip – see recipe below)


 Tzatziki Sauce
(Greek Dip-the sauce they serve
with gyros; can be used as a dip
for vegetables or pita bread)

2 C. plain Greek yogutt
2 C. diced cucumber
1/2 C. fresh dill, minced
2 tsp. fresh mint, minced
1/4 C. lemon juice
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

In medium bowl combine all ingredients;
stir until fully incorporated. Chill before
serving. Makes 3 Cups

(recipe: 12tomatoes.com)

Roasted Corn & Quinoa Salad

1 C. quinoa, cooked in 2 C. chicken broth
2 corn cobs, roasted w/kernels cut off
1 avocado, diced into small pieces
2 C. cherry tomatoes, halved
1/2 C. red onion, diced
1/2 C. Cilantro Tomatillo dressing *recipe
1/3 C. cilantro, minced (garnish)
1 lime

Cook quinoa in chicken broth accordg. to
pkg directions. Cover corn with butter,
salt/pepper & roast on grill on High heat
(400 degrees F), rotating cobs so that
all sides begin to char & kernels begin to
pop. Remove kernels from cob & mix
together with cooked quinoa, avocado,
tomatoes & red onion. Pour on dressing
& stir to coat. Squeeze juice of lime over
top & garnish with cilantro. Serves 4-6

Cilantro Tomatillo Dressing

1 packet Hidden Valley Ranch dressing
1 C. mayonnaise
1 C. buttermilk*
2 tomatillos, remove husk, diced
1/2 bunch fresh cilantro
1 clove garlic
 juice of 1 lime
1 jalapeno pepper

Place all ingredients in a blender & blend
until smooth.

*If you don’t have buttermilk – pour 1 T.
lemon juice or vinegar into a 1-cup measuring
cup then fill with milk until you reach 1 C.
Stir with a fork & let set 5 minutes – now you
have buttermilk!

(recipe: realhousemoms.com)

Crockpot Hot Fudge Brownies

1 (20 oz) box brownie mix, prepared
1 C. chocolate syrup
1 C. hot water

Optional Toppings: vanilla ice cream,
Cool Whip, maraschino cherries, sprinkles

Spray insides of crockpot with nonstick
spray. Pour prepared brownie batter into
crockpot, spreading evenly. In a bowl combine
chocolate syrup & hot water; pour over batter.
Cover & cook on High 2 1/2 – 3 hours until
edges are just set. Remove lid, let stand
30 minutes so middle can set up. Serve with
your favorite toppings. Serves 8

(recipe: recipesthatcrock.com)


Our weather has been SUPER – in the mid 80’s, sunny
with slight breezes (that made it PERFECT for our
fun fair yesterday!).

Gas prices are starting to drop (read in our local
paper that they’re supposed to go BELOW $2.00
before the end of the month. Today I spotted
$.2.89/9 – not too bad, but not great (but who
am I to complain? It’s under $4.00 like my husband
says, so be happy!)

Hope you are able to enjoy a lovely day – relax
a little – maybe read a book, take a nap, eat or
drink something you haven’t had in awhile and



Totally Exhausted!


The day started out OK – go to church & help assemble papers to go in little plastic bags for the church Fun Fair on Saturday – no problem. The ladies & I cranked out that project in a snap – then it was on to: HELP IN THE GYM (not exactly what I had planned on). This entailed sorting various stuffed animals that had been donated as prizes – Ok: Large, Medium, Small – done but then . . . there was a LOT more items to sort out, put in like piles, figure out just how many ‘tickets’ each item would be worth (these are prizes for playing games) – ugh. Boxes, bags, piles of STUFF – UGH! It was, to use a colloquial expression: A HOT MESS! Too many cooks with too many ideas, etc. I finally gave up around 12:30 and went home (there was no set amount of time we had to work/volunteer). Came home to work on knitting the various brown colors men’s homeless scarf . . . and then some. The ‘then some’ entails an explanation: If you know me at all, you know I tend to be a bit (just a wee bit, mind you) compulsive when it comes to ‘projects & volunteering’. Let me preface this by saying: the 50 premie & newborn baby hats are done & ready to be delivered, the Detroit Vet’s Baby shower project is done which just leaves knitting scarves for the homeless, right? Tuesday Night – our Knit/Crochet group night one of my ladies had gone to a doctor’s test that day and proceeded to hand me a paper and say: “Here – this is for you.” She ran into a lady at the test place who works for a Emergency Pregnancy Crisis Center – long story short: they would love to have someone knit/crochet blankets for those babies when the mothers decide to keep them rather than abort. Yep – you guessed it – I called the lady and she was quite excited – I told her I’d do my best and call before I bring over some. If you know me, you know I love knitting baby stuff so this was ‘right up my alley’. Got to work yesterday on first blanket for them after scrounging through my stash. I have enough (not exactly sure what you call it) kind of crinkly with shiny threads running through it yarn and also a variegated baby yarn just like it – enough to make one blanket. (It’s about 1/4 th done now – I chose the simple pattern I did the last baby blanket in.) I’m excited – I’m able to continue knitting baby blankets AND it’s for a worthy cause – what more could I ask for? (and – yes, you can call me nuts – it’s OK)

Today was our 39th Wedding Anniversary (we hadn’t planned on doing anything special). Oldest son called yesterday asking what we were doing – when I told him it would be our anniversary he quickly back-pedaled and said: “No, It’s Ok – never mind – it’s nothing.” If you’re a Mom you understand you don’t LEAVE a conversation like that – I knew he needed something so I kept pressing until he finally spilled it – He had to work part of Thursday (today) and he forgot he told his neighbor that he would watch the neighbor’s 5 yr old little girl for part of the evening. The bad part? Oldest son (along with grandson) had a football practice at the same time! Yep- you guessed it; husband & I babysat this adorable VERY TALKATIVE little girl. She was a RIOT! First thing she did was ask if I wanted to hear her sing – then proceeded to sing me three complete songs (with all the motions/facial expressions, etc.) from her favorite movies! Let’s just say: we never had girls and they are certainly different than boys! We took her out to eat at a local diner and she was very well behaved – it was a joy. Grand total of time with her: 4 hours, but lots of fun.


Just a couple of kids back then!

August 20, 1976


Creamy Apple & Rice Pudding

2 1/2 C. milk
3/4 C. quick-cooking rice
1/4 C. packed light brown sugar
1/2 tsp. salt
2 eggs, lightly beaten
1/2 C. coarsely peeled/chopped
apple (about 1 small)
1 1/2 tsp. vanilla
1/4 C. coarsely chopped walnuts

In medium saucepan combine milk,
rice, sugar & salt; bring to boil. Reduce
heat & simmer, uncovered, 5 minutes,
stirring occasionally. Beat 2 T. hot rice
mixture into the eggs, beating constantly;
stir this mixture into rice mixture remaining
in saucepan. Stir in chopped apple & cook,
stirring, over Low heat about 30 seconds
longer; do not boil.
Remove from heat & stir in vanilla then
pour into a large serving bowl or individual
serving dishes. Cover & refrigerate until
thoroughly chilled. Sprinkle tops with
chopped nuts before serving. Serves 6

(recipe: mrfood.com)

Creamy Party Dip
(grill recipe)

1 lb. Italian or your favorite
sausage, casing removed
1 T. dried oregano
1 C. (4 oz) shredded Cheddar
1 clove garlic, minced
1 (15 oz) can ready-made chili
1 (8 oz) pkg. cream cheese,
broken up

Crackers or pieces of crunchy
bread, for dippers

Preheat grill to medium heat.
Place large cast-iron or other heat-
resistant skillet on grill; crumble
& brown sausage; drain then add
remaining ingredients. On gas or
electric grill, reduce heat to Low.
(On charcoal grill, raise rack to
about 6 inches from heat). Simmer
mixture until it thickens; add cheese
until it melts, about 5 minutes.
Immediately place pan on edge of
grill to keep it warm & use right from
grill as a dip for crackers or pieces
of crunchy bread. Makes 4 Cups.

(recipe: mrfood.com)
Best Garlic Potatoes

1 stick margarine (don’t use
butter – it sticks too easily)
3 lb. red potatoes, cut into
bite-sized pieces
2 1/2 T. chopped garlic
1/2 tsp. salt
1/4 tsp. pepper
1 T. paprika

Place cut potato pieces in a
pot of cold water so they
don’t discolor while you’re
cutting them. Once all cut, rinse
under cold water. About 5 minutes
before cooking drain into a colander
to remove excess water. Melt margarine
in large skillet over medium heat. Once
melted add rest of ingredients (except
paprika); stir to combine. Cook about
15 minutes on medium heat, stirring
occasionally, so some potatoes get
browned. After 15 minutes turn heat
down to Low & cover. Stir occasionally
& cook until fork-tender. Once potatoes
are cooked remove from heat. Adjust
salt/pepper to taste. Sprinkle top
with paprika & gently mix to combine.

(recipe: flouronmyface.com)

Summer Squash Spaghetti Ricotta Pie

4 tsp. olive oil, divided
1 C. roughly cut onion
1 T. minced garlic
1 1/2 lb. squash (skin on) cut into
1/2 inch chunks (zucchini or summer or
1 lb. fresh Roma, cherry or grape tomatoes
(dice Roma, cherry or grape – cut in half)
OR 1 (14.5 oz) can diced tomatoes with juice
1/4 tsp. dry oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black peper
4 oz. dry pasta (spaghetti, angel hair or
1/2 C. whole milk ricotta cheese
2 T. panko bread crumbs
2 T. grated Parmesan cheese

In large pan heat 2 tsp. olive oil over
medium-high heat; saute onions 3-4
minutes until translucent. Add garlic &
squash; cook 5 minutes, stirring often.
Add tomatoes (if using canned, juice
included), oregano, salt/pepper. Reduce
heat to Low, cover & cook 20 minutes,
stirring occasionally.
Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions;
drain. Return pasta to pot & coat with
remaining 2 tsp. olive oil; toss to coat.
In a 10 inch pie plate, place cooked
vegetables with all liquid. Dot top of
vegetables with ricotta cheese then
top with cooked pasta, spread to
cover. In small bowl mix bread crumbs &
Parmesan; sprinkle on top of pasta.
Bake 30 minutes until golden brown.
Let stand 10 minutes before serving.
Serves 4-6


Summer Squash Bake

2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
1/2 C. Miracle Whip salad dressing
1/3 C. grated Parmesan cheese
1 C. (Kraft) finely shredded Italian
5 cheese blend
1 small onion, chopped
1/2 C. chopped green peppers
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Heat large skillet sprayed with nonstick
spray on medium heat. Add zucchini &
squash; cook & stir 5 minutes until
crisp-tender. Beat eggs & dressing in
large bowl with whisk until well blended.
Stir in Parmesan; add zucchini mixture &
all remaining ingredients – mix lightly.
Spoon into 8 inch square baking dish
sprayed with nonstick spray. Bake 35-40
minutes until center is set & edges are
lightly browned. Serves 8

(recipe: Kraft recipes)

Grandma’s Chocolate Pie

1/2 C. cocoa
1/4 C. cornstarch
3 egg yolks
1 1/2 C. sugar
1/4 tsp. salt
2 C. milk
1 tsp. vanilla

Pre-baked pie shell

Place cocoa, cornstarch, beaten
egg yolks, sugar, salt & vanilla in
a saucepan over medium-high heat.
Add milk gradually; stir & cook until
thick, beating until smooth. Pour into
prepared pie crust. Refrigerate to chill.

(recipe: Facebook)


Well, it’s been a L-O-N-G day and I’m
ready for a well-earned REST!



The End Results


Here is the final ‘haul/donations’ from our group for the Detroit Veteran’s Hospital Baby Shower

I was ‘going’ to count all the items but then some of the ladies said: “WHY?” so I didn’t. There were lots of really beautiful blankets, some really cute hats, 4 pairs of adorable baby socks, a few buntings & matching hats – I know they will all be loved by those receiving them. (I would have spread them out for a better photo but we were really pressed for table space last night, so I couldn’t).


Tornado Cake

1 1/2 C. sugar
2 eggs
2 C. flour (unbleached flour)
1 C. chopped nuts
2 C. fruit coctail with syrup
(16 oz can)
2 tsp. baking soda
1/4 C. brown sugar

1 stick butter, softened
1 C. flaked coconut
3/4 C. brown sugar
1/2 C. evaporated milk (or Half & Half)

Preheat oven 325 degrees F.
Grease & flour a 9 X 13″ pan. Mix
sugar, eggs, fruit cocktail, baking
soda & flour & pour into pan. Combine
brown sugar & nuts; sprinkle over
batter & bake 40 minutes. Mix icing
ingredients & pour over cake while

(recipe: coolhomerecipes.com)

Cantaloupe Chicken Salad with
Yogurt/Chive dressing

1/2 C. plain yogurt
1 T. minced chives
1 T. lime juice
1/4 tsp. salt
5 C. cubed cantaloupe
2 1/2 C. cooked/cubed chicken
1 medium cucumber, seeded/chopped
1 C. green grapes, halved

In large bowl combine first 5 ingredients;
add cantaloupe, chicken, cucumber &
grapes. Toss gently to combine. Serve
immediately. Serves 5

(recipe: tasteofhome.com)

Zucchini Pizza Casserole

4 C. shredded unpeeled zucchini
1/2 tsp. salt
2 eggs
1/2 C. grated Parmesan cheese
2 C. mozzarella cheese, divided
1 C. shredded Cheddar cheese,
1 lb. ground beef
1/2 C. chopped onion
1 (15 oz) can Italian tomato sauce
1 medium green pepper, chopped

Preheat oven 400 degrees F.
Place shredded zucchini in a strainer;
sprinkle with salt & let stand 10 minutes.
Squeeze out moisture & combine with
eggs, Parmesan, 1 C. mozzarella & 1/2
C. Cheddar cheese. Press into greased
9 X 13″ baking dish. Bake, uncovered,
20 minutes. Cook beef & onion over
medium heat until cooked; drain. Add
tomato sauce & spoon over zucchini
mixture. Sprinkle with remaining
cheeses; add green pepper. Bake
20 minutes longer until heated
through. Serves 6-8

Freeze option:
Cook baked casserole; cover & freeze.
To use: partially thaw in refrigerator
overnight. Remove from fridge 30
minutes before baking. Preheat oven
350 degrees F. Unwrap & reheat on a
lower oven rack until heated through.

(recipe: tasteofhome.com)

Grilled Corn Salsa

8 medium ears sweet corn, husks
2 small yellow summer squash, cut
into 1/2 inch slices
1 medium sweet red pepper, cut into
four wedges
1 medium red onion, cut into 1/2″
1 medium tomato, seeded/chopped

Basil Vinaigrette:
1/2 C. olive oil
1/3 C. white balsamic or cider vinegar
12 fresh basil leaves, chopped
1 tsp. salt
1 tsp. garlic powder
1 tsp. dried oregano

Fill a soup kettle 2/3 rds full of water;
bring to boil & add corn. Reduce heat,
cover & simmer 5 minutes until corn is
crisp-tender. Remove corn; cool slightly.
Moisten a paper towel with cooking oil;
using long-handled tongs, lightly oil
the grill rack. Grill corn, squash, red pepper
& onion, covered, over medium heat
8-10 minutes until lightly browned,
turning occasionally. Cut corn from cobs;
cut squash, red pepper & onion into bite-
sized pieces. Place in large bowl & add
tomato. In small bowl whisk vinaigrette
ingredients; pour over vegetables & toss
to coat. Cover & refrigerate until chilled.
Serve using slotted spoon.

Makes 7 1/2 C.

(recipe: tasteofhome.com)

Cheesy Smoked Sausage Skillet

1 lb. russet potatoes (about 1 large)
1 C. diced onion
1 C. diced green bell pepper
3 T. butter, divided
1 T. olive oil
1 (12 oz) pkg. smoked sausage* cut
into 1 inch half circles
1/4 C. milk
1/4 lb. sliced yellow American cheese,
diced (Velveeta)
1/4C. sharp Cheddar cheese, shredded
1/4 tsp. kosher salt
1/8 tsp. white pepper
1/8 tsp. dry mustard
small pinch nutmeg

Peel & cut potatoes; dice & place in
bowl of water – let sit until other
ingredients are prepped. In cast iron
skillet, melt 2 T. butter & add 1 T. oil
over medium-high heat. Drain potatoes
& add to skillet with diced onions. Cover
& cook 5 minutes. Place milk, Velveeta &
Cheddar cheese, salt/pepper, mustard &
nutmeg in microwave-safe container.
Microwave 90 seconds on High. Whisk
mixture together & microwave again
just until cheese melts & a cheese sauce
is formed. Add remaining butter & green
pepper to potato mixture in skillet &
turn/mix using spatula until vegetables
are tender. Add smoked sausage; cover &
reduce heat to medium. Cook 2 minutes,
covered, turn off heat. Pour cheese sauce
into skillet & stir to coat. Serve immediately.
Serves 4-6

*Poster used Hillshire Farms

(recipe: afamilyfeast.com)

Overnight Crisp Dill Pickles

1 quart canning jar with lid
1-2 cucumbers
1 T. dill weed (or 1/4 C. fresh
dill sprigs)
3 garlic cloves, chopped
2 tsp. kosher salt
1/4 tsp. black peppercorns
3 T. white vinegar
bottled or filtered water

Wash & slice cucumbers into spears. Pack
cucumbers into jar (or divide into 2 smaller
jars). Add dill, garlic, salt & peppercorns;
add 4 T. vinegar then add water to fill
remainder of the jar. Cap it & shake well
to dissolve salt. Let stand overnight. In
the morning shake the jar again, let it
stand another 24 hours. Refrigerate.
The pickles are perfect after 24 hours &
can be stored up to 2 weeks.


Peaches ‘n Cream Bars

1 (8 oz) tube refrigerated seamless
crescent roll dough sheet
1 (8 oz) pkg. cream cheese, softened
1/2 C. sugar
1/4 tsp. almond extract
1 (21 oz) can peach pie filling
1/2 C. flour
1/4 C. packed brown sugar
3 T. cold butter
1/2 C. sliced almonds

Preheat oven 375 degrees F.
Unroll dough into a rectangle;
press onto bottom & slightly up
sides of a greased 9 X 13″ baking
dish. Bake 5 minutes; cool
completely on wire rack.
In large bowl beat cream cheese,
sugar & almond extract until smooth;
spread over cooled crust. Spoon pie
filling over cream cheese layer. In
small bowl whisk flour & brown
sugar; cut in butter until mixture
resembles coarse crumbs. Stir in
almonds; sprinkle over peach layer.
Bake 25-28 minutes until edges are
golden brown. Cool in pan on wire
rack; cut into bars. Makes 2 dozen

(recipe: tasteofhome.com)
Peaches ‘n Cream Bars
(using FRESH peaches)

Cream Filling:
4 oz cream cheese, softened
1/3 C. powdered sugar
1 egg, beaten
1/2 tsp. vanilla
3 fresh peaches, peeled/sliced

1/2 tsp. salt
1 C. flour
1 C. quick oats
1 tsp. baking soda
3/4 C. unsalted butter, melted/
3/4 C. brown sugar

Preheat oven 350 degrees F.
In medium bowl using elec. mixer
combine cream cheese, powdered
sugar, egg & vanilla. Spray a 8″ X 9″
baking dish with nonstick spray or
line with foil. In bowl combine salt
& flour, oats, baking soda, butter &
sugar; stir with wooden spoon until
everything is moist. Press half of
mixture into baking dish & bake 8
minutes. Remove from oven & allow
to cool 10-15 minutes.
Spread cream cheese mixture over
bottom then layer with sliced peaches.
Sprinkle remaining topping over peaches
& bake an additional 15 minutes.

(recipe: ohsweetbasil.com)

Today is kind of my ‘day of rest’ between
activities, this week. Tonight is my special
needs group, but that’s every week so not
really an ‘extra’ event. Our weather is 70
degrees F. with 80 % chance of thunderstorms
likely (oh, joy – thunder & my special needs
‘kids’ do NOT go well).  Think I’m just going
to knit some on the homeless scarf and
maybe begin work comping up the next
group newsletter (due before the end of
this month.) Sounds like a plan . . .



Love me some Bargains!


Stopped at JoAnn’s today and found these – both discontinued boucle – (normally around $9-10) for $4.50 each – I will probably be able to get about 4-5 men’s scarves out of them combined with the donated yarns I already have. The one on the left is shades of grey & black, the one on the right is shades of dark browns – I hadn’t planned on buying any yarn BUT was really hoping to find some boucle – YAY! (These skeins are the thinner boucle – the stuff they’re putting out now is MUCH thicker – not what I wanted – so glad to find these. Yes, I ‘could’ have bought more but decided I was just fine with just two!).

Stopped at Office Depot for printer ink for the next special needs group’s Sept/Oct, 2015 newsletter and was able to get a good bargain on printer paper: $3.00 a pkg./400 sheets each. I LOVE when the stores start putting out school supplies – normally printer paper runs about $5.00 a pkg. so when it’s on sale is when I stock up. Got a little 2-hole manual pencil sharpener (for my eye brow pencil) for a penny and a roll of clear heavy-duty packing tape for $1.00. The ‘score’ of the day was when I turned in 5 empty printer cartridges and the gentleman said that (since I’m enrolled in their “Max Perks” program) I will be getting a $10.00 gift card in September for turning in all my empty cartridges – Double YAY!

Left there and stopped at “Wally – World” (WalMart) – I rarely go there, it’s about 20 minutes from my house and I don’t usually have a need to go but thought I could pick up a few groceries – and I did. Mountain Dew 2 liters was $1.49 (that’s pretty good) – ended up getting a few IMPULSE buys (I was hungry!) – like a tub of already made up Red Potato Salad (has dill – really yummy!) and a tub of Mustard Potato salad (also pretty good), a tub of Black Olive hummus (another of my snack foods with a few crackers – yummy AND good for you – protein!). They had a really nice loaf of French bread with garlic & various herbs/seeds marked down for $.50 so that will become Garlic Bread to go with spaghetti for dinner tonight. All-in-all not a bad shopping trip today!

I noticed that my local Clark gas station has dropped their prices to $2.82/9 a gallon – keep it up – keep DROPPING!


Orange Molasses Pork Chops

2 lbs (6 chops) thick-cut pork chops
1/4 C. molasses
1/4 c. orange juice concentrate
1 T. apple cider vinegar
1 T. Dijon mustard
1/4 tsp. garlic powder
1/2 tsp. salt
2 T. vegetable oil

Stir together molasses, orange
juice, apple cider vinegar, Dijon
mustard, garlic powder & salt.
Place in a zip lock bag & add chops –
seal tightly. Refrigerate at least
2 hours (or longer, if desired). When
ready to cook: head 2 T. veg. oil in
large, heavy skillet over medium-
high heat. When oil is very hot
(it may look wavy in pan) add chops.
Cook about 7 minutes on each side
& marinade has reduced to a thick
sauce. (No need to pour all of
marinade into skillet – the amount
that comes off the chops when cooking
will be plenty to make a nice sauce)
Discard extra marinade from bag.
Serve chops hot.

(recipe: Courtney Luper – Facebook)

Warm Peach Delight
(per serving)

3 large fresh peaches, cut in half
3 tsp. butter
6 tsp. brown sugar, divided
1 tsp. slivered almonds (optional)
sprinkling of ground cinnamon, to taste
6 T. Cool Whip (thawed) or whipped

Preheat oven 375 degrees F.
Place cut peaches, skin sides down,
in baking dish. Place 1/2 tsp. butter
in center of each peach & top each
with 1 tsp. brown sugar; sprinkle
with cinnamon & slivered almonds.
Bake until peaches are tender, about
30  minutes. Broil tops then top
with Cool Whip or whipped cream.
Serve warm.

(recipe: Courtney Luper – Facebook)

Summer Corn Chowder

8 ears corn, fresh sweet yellow
3 T. butter
5 slices bacon, cut into 1/4 – 1/2″
1 yellow onion, chopped
1/4 C. flour
1 clove garlic, minced
5 C. water
1 lb. Yukon Gold potatoes, cut into
1/2″ pieces
1/2 tsp. dried thyme
1 bay leaf
salt/fresh ground black pepper
1 C. Half & Half
1 T. honey
2-3 T. chopped fresh chives
shredded Cheddar cheese, for
serving (optional)

Melt butter in large pot over medium
heat; add onion & bacon – cook,
stirring frequently, until onion has
softened & just started to brown around
edges, about 8-10 minutes. Add flour &
garlic; cook 1 1/2 minutes. Using whisk,
slowly pour in 5 C. water; bring to a boil,
stirring constantly. Stir in corn kernels &
potatoes. Add thyme & bay leaf; season
with salt/pepper, to taste. Bring to light
boil; reduce heat to medium-low & simmer,
stirring occasionally, until potatoes are tender,
about 20 minutes. Remove bay leaf then
transfer 2 1/2 C. to a blender & blend until
smooth. Stir mixture back into pot & stir
in Half & Half and honey. Sprinkle each serving
with chives & Cheddar cheese, if using.
Makes 6 servings

(recipe: cookingclassy.com)

Apple Pecan Crisp

1 C. brown sugar
1 C. rolled oats
1 C. flour
1/2 C. butter, melted
4 C. apples peeled/cored/
2 tsp. ground cinnamon

1/4 C. sugar
1 C. chopped pecans

Caramel ice cream syrup, for

Preheat oven 350 degrees F.
Lightly grease two 8 inch round
cake pans. In large bowl combine
brown sugar, oats, flour & butter;
mix until crumbly. Place half of
mixture in each pan; spread
apples over mixture. Mix together
1/4 C. sugar & cinnamon; sprinkle
over apples then top with remaining
crumb mixture. Sprinkle chopped nuts
on top & bake 40-45 minutes until
golden brown. Drizzle caramel on top
before serving.

(recipe: Courtney Luper – Facebook)

Baked Cod with Lemon Butter

6 T. melted butter, divided
4-6 oz cod fillets, about 1 1/2″
1/2 C. Panko bread crumbs
1/2 tsp. lemon zest
2 tsp. fresh or dried chopped
fresh lemon juice

Preheat oven 400 degrees F.
Pour 4 T. melted butter into 2 qt.
casserole dish. Season both sides
of fish with salt/pepper & place
in dish on top of melted butter.
In small bowl stir bread crumbs,
lemon zest & parsley then drizzle
in remaining 2 T. melted butter. Toss
with a fork until bread crumbs are
evenly coated in butter. Divide
crumbs evenly over top of fish.
Bake 18-20 minutes until cod is cooked
through & flakes easily when pierced
with fork. Remove from oven & transfer
fish to serving platter. Add a few drops
of lemon juice to butter remaining in
baking dish & season to taste with
salt/pepper; drizzle over fish & serve
immediately. Serves 4-6

(recipe: everydaydishes.com)

Skillet Parmesan Zucchini

1 small red pepper, chopped
1 small onion, chopped
4 small (1 lb) zucchini, thinly sliced
1/2 C. spaghetti sauce
3/4 C. shredded mozzarella cheese
2 T. grated Parmesan cheese

Cook & stir peppers & onions in large
nonstick skillet sprayed with nonstick
spray on medium heat 5 minutes. Add
zucchini; cook & stir 2 minutes. Stir in
spaghetti sauce; cover & cook 8 minutes
until vegetables are crisp-tender, stirring
occasionally. Sprinkle with cheeses; cook,
covered, 1 minutes until mozzarella is
melted. Serves 4 (about 3/4 C. each)

(recipe: Kraft recipes)


Lemon Zucchini Loaf

2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 C. canola oil
2/3 C. sugar
1/2 C. buttermilk*
2 T. lemon juice (or juice of 1 lemon)
zest of 1 lemon
1 C. grated zucchini

Lemon Glaze:
1 C. powdered sugar
juice of 1 lemon (or 2 T. lemon juice)

Preheat oven 350 degrees F.
Grease & flour one 9 X 5″ loaf pan.
In large bowl mix flour, baking powder &
salt. In another medium bowl beat 2
eggs well then add oil & sugar; blend well.
Add buttermilk, lemon juice & zest; blend
well. Fold in zucchini & stir until evenly
distributed into mixture. Add mixture to
dry ingredients in large bowl & blend
together but don’t over-mix.
Pour batter into prepared pan. Bake 45
minutes until toothpick inserted into
center comes out clean (check after
40 minutes. IF YOU MAKE THIS IN A
8″ X 4″ inch pan, baking times may
be 5-10 minutes longer. Cool in pan
10 minutes then remove to wire rack
to cool completely.

Lemon Glaze:
Mix powdered sugar & lemon juice until
well blended then spoon over cooled loaf.
Let glaze set up before slicing.

*Buttermilk: If you do not have buttermilk,
pour 1 T. lemon juice or vinegar into a 2-cup
measuring cup. Add milk to make 1/2 C.; stir
with fork and let stand 5 minutes – now you
have buttermilk!



Our weather is still ‘typical Michigan August’ –
HOT & MUGGY! It’s 85 & sunny; really glad
we have central air in the house.

Finally got word from middle son that he
won’t be moving THIS week (this is his last
week as a busser at the restaurant) – ‘the
move’ was supposed to be today – SO GLAD
it isn’t as I really don’t feel like lugging stuff
in this heat. Ah well – there’s always “later”,

Bought all the needed ‘supplies’ for the church
fun fair face painting this coming Saturday. I’ve
done facepainting for many years, just not in
‘recent’ years so I decided to just ‘do it’ and buy
new tubs of paint rather than worry that my old
supplies might be dried up. There will be another
lady from the church to help; she said she’s done
face painting before, so that’s good. We ‘did’ have
three people as of Sunday but when I called the
third person she had to respectfully decline as
she’s got out of state relatives coming in overnight.
My other helper will be a little late getting there,
so for the beginning it will just be me – hopefully
the kids will be so enthralled in all the other things
they can do (3 different bounce houses, games, etc)
that face painting will be not the first thing on their
lists – we’ll see . . . sigh.  It won’t kill me – it’s only
3 hours, total, for the fair.

I’m down to just TWO BABY HATS left to knit
for the local hospital – YAY! After I get them done
I’ll start on another homeless knit scarf using the
new boucle yarns – gotta make things interesting
for myself, ya know –

Have a GREAT day – enjoy the last of your



V-Rooom, V-Room! But not for long – YAY!



Today wraps up the (almost week long) Woodward Dream Cruise in our area. It’s only supposed to be a ONE DAY event, but of course those who have the old cars NEED to ‘cruise’ for more than just one day. It wouldn’t be so bad if I didn’t live on a MAJOR highway – we get them LOUDLY driving by about every 3-5 minutes. Not too bad during the day, but when you’re trying to SLEEP? Not cool! In case you wondered just what I’m talking about, here’s the website for the Dream Cruise:


Our gas prices are still ‘up there’ although they’ve come down a smidgen – from $2.99/9 to $2.92/9 – really anxious to see if they go down dramatically during the next week (or not). I was guessing they jumped simply because of the Dream Cruise – all cars (or most, anyway) run on GAS – so there ya go!


Grilled Corn Fritters
(makes 6)

1/3 C. yellow cornmeal
1/4 C. flour
1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. black pepper
handful finely chopped parsley
1/3 C. milk
2 C. grilled corn*
vegetable oil

In large bowl whisk cornmeal, flour,
baking powder, salt, pepper & parsley;
add milk & mix together using a
wooden spoon until thick & thoroughly
mixed. Add grilled corn & mix well with
flour mixture until all kernels are well-
coated. Heat skillet over medium-high
heat; add some vegetable oil to pan.
Using 1/3 C. measuring cup, scoop corn
mixture out & place into skillet, gently
pressing down so it’s flattened. Cook
5 minutes on one side or until brown;
flip & cook another 5 minutes. Remove &
repeat for rest of mixture. Serve immediately.
Makes 6 fritters.

*If you don’t want to grill your corn, you can
use regular corn kernels

NOTE: Best eaten day they were made but can
be kept in refrigerator one day.

Roasted Corn/Zucchini Salad

2 ears corn
2 large zucchini, sliced, chopped  medium
1/2 large red onion, chopped
salt & pepper to season corn


1/2 T. apple cider vinegar
1 T. olive oil
1 lime, juice & zest
1/2 tsp. chili powder
1/2 tsp. pepper
3/4 tsp. salt
1 tsp. garlic powder
1 tsp. honey
Queso Fresco or Cojita cheese,
if desired
Prepare grill; pull husks down on
corn & spray with nonstick spray –
season with salt/pepper. Grill corn
until slightly charred.
Prepare vinaigrette: combine all
ingredients; mix well. Toss with
zucchini, onion & cheese (if using).
When corn is done & cooled slightly,
cut kernels off cobs. Top salad with
corn & serve with vinaigrette.
Serves 6


3-Cheese Zucchini Biscuits

2 1/4 C. flour
2 1/2 tsp. baking powder
2 tsp. sugar
3/4 tsp. baking soda
3/4 tsp. salt
6 T. cold unsalted butter, cut into cubes
1/2 C. shredded Cheddar cheese
1/4 C. shredded Asiago cheese
1/4 C. shredded Parmesan cheese
3/4 C. grated zucchini
1 C. buttermilk*
1 T. melted butter
Preheat oven 450 degrees F.
Line large baking sheet with parchment
paper or Silpat baking mat – set aside.
In large bowl whisk flour, baking powder,
sugar, baking soda & salt. Mix in cold
butter using your fingers until mixture
resembles coarse meal. Stir in all cheeses.
Squeeze zucchini in a paper towel to remove
excess moisture then stir into mixture.
Add buttermilk & stir until just combined.
Drop biscuit dough onto prepared sheet,
about 1/4 C. per biscuit. Brush tops with
melted butter. Bake 10-12 minutes until
biscuits are set & slightly golden brown.
Remove from oven & serve warm.
Makes 12 biscuits.

Note; you can use your favorite cheeses

*Buttermilk: If you don’t have buttermilk,
pour 1 T. lemon juice or vinegar in a
2-cup measuring cup. Fill rest of cup to
1 Cup mark with  milk & stir with a fork.
Let set 5 minutes and you have buttermilk!


2 Ingredients Chocolate Cake

3 eggs
3 bars (5.8 oz, ea)
Preheat oven 325 degrees F.
Separate eggs into egg whites & yolks;
refrigerate yolks. Place chocolate in
large bowl & chop. Melt chocolate in
bowl over hot water. Whip egg whites
using electric mixer until firm peaks
form. (if it’s thick enough you can
turn the bowl upside down without
whites coming out). Mix chocolate
until smooth then cool. Add egg
yolks & mix using a whisk. Add 1/3
of whipped egg whites & blend well
using whisk. Fold in rest of whipped
whites, a half at a time, mix well with
a spatula until smooth. Line a cake pan
with parchment paper & pour in batter.
Gently drop pan onto counter to remove
all air bubbles out of batter. Bake 30-40
minutes. Remove from oven & cool, in
pan, until you can touch it. Place on
wire rack to cool completely. Dust top
with powdered sugar & serve.

(recipe: Facebook)
Mushroom Asiago Chicken

1 lb. boneless skinless chicken
1/2 C. flour
4 T. unsalted butter
1 lb fresh sliced mushrooms
1/2 tsp. salt
3 cloves garlic, minced
1/2 C. dry white wine OR
chicken broth
3/4 C. chicken broth
3 sprigs fresh thyme or
3/4 tsp. dried thyme
1/2 C. heavy cream
1/2 C. shredded Asiago
Parmesan cheese for

Can be eaten by itself or served
over cooked pasta or mashed

Cut each chicken breast into thirds
by first cutting each breast in half
crosswise, then set the thinner half
aside. Slice thicker part in half horizon-
tally (parallel to cutting board) to make
2 thin cutlets. Cover pieces with a sheet
of plastic wrap & pound using a meat
mallet or bottom of a small frying pan
until all pieces are about 1/4 inch thick.
Lightly season all cutlets on both sides
with salt/pepper & dredge in flour,
shaking off any excess. Place a large
skillet over medium-high heat & melt
about 2 T. butter. Add as many cutlets
as will fit comfortably in skillet – do not
overcrowd. Saute about 5 minutes until
golden brown on first side; flip & cook
1 additional minute. Remove from pan
to a plate & cover with foil; repeat
with remaining cutlets. When all of them
are cooked, add remaining butter to pan
cook mushrooms with 1/2 tsp. salt about
10 minutes, stirring occasionally until
golden brown & softened. Add garlic &
cook 2 minutes. Pour white wine or
1/2 C. broth into pan & stir to scrape up
anything sticking to pan bottom. Once
nearly all wine has evaporated, add 3/4 C.
chicken broth & thyme. Bring to boil,
reduce heat to medium & cook 10-15
minutes at rapid simmer until liquid is
reduced by half. Reduce heat to medium-
low; stir in heavy cream; sprinkle Asiago
cheese over top of sauce & stir constanly
until cheese melts. Place chicken back in
skillet & allow to simmer in sauce until
chicken is heated through & sauce has
slightly thickened. Sprinkle top with a
bit of Parmesan cheese & serve immediately.
Serves 5-6

(recipe: everydaydishes.com)

Cheesy Sausage/Spinach Stuffed Shells

21 jumbo pasta shells
1 lb. Italian sausage (hot, if you like
1 (15 oz) tub ricotta cheese
1 (10 oz) pkg. frozen spinach, thawed/
well drained & squeezed
1 (24 oz) jar spaghetti sauce
1 C. mozzarella cheese

Preheat oven 400 degrees F.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown sausage in large
skillet on medium heat; drain. Combine
ricotta & spinach. Spread spaghetti sauce
on bottom of 9 X 13″ baking pan. Drain
shells & fill evenly with sausage. Place
1 1/2 T. ricotta mixture in shells & place
in prepared dish. Cover & bake 25 minutes
until heated through. Top with cheese &
bake, uncovered, 5 minutes more until
cheese is melted. Serves 7

(recipe: kraft recipes)

Samoas Brownies
(like the Girl Scout

3/4 C. cocoa powder
1 1/2 C. sugar
2 eggs
12 T. unsalted butter
1/2 C. flour
2 tsp. vanilla
1/2 tsp. salt
1/2 C. bittersweet chocolate discs*
1 tsp. brewed coffee (optional)

Coconut Caramel:
1 C. granulated sugar
6 T. unsalted butter, room temp,
cut into tablespoons
1/2 C. heavy whipping cream, room
1 to 1 1/2 tsp. sea salt
2 1/2 C. sweetened, shredded coconut

Chocolate drizzle:
1/4 C. chopped bittersweet chocolate

Preheat oven 350 degrees F.
Line a 8 X 8″ baking dish with parchment
paper. In microwave-save bowl, melt butter.
Stir in sugar, eggs, vanilla, salt & optional
coffee; fold in cocoa powder & flour. Toss
in bittersweet discs. Pour batter into pre
pared dish, spreading evenly to edges. Bake
35 minutes until a knife inserted into center
comes out clean. Remove from oven & allow
to cool 15 minutes before topping with
caramel sauce.
Making coconut/caramel:
While brownies are baking, heat sugar in
medium saucepan on medium-high heat
about 5 minutes. Stir; at first sugar will be
lumpy, but will soon melt & start turning a
brownish color. Do not stir too often, just
enough to keep everything evenly cooking.
After 5 minutes sugar should be fully melted.
Once it turns a dark amber hue, remove from
heat & immediately stir in butter. Mixture
will violently bubble (you’re doing it right).
Stir butter & sugar until they melt together
completely, 1-2 minutes. Pour in heavy cream
& sea salt; stir until combined. Place back on
stove 30 seconds, stirring continually; remove
from heat; stir in coconut then set aside until
brownies are cooled.
Once brownies have cooled 15 minutes, run a
knife along edges so they don’t stick to pan.
Spread coconut/caramel on top of brownies;
run knife around edges once more to prevent
anything from sticking to pan edges. Heat
chocolate in microwave in 30 second increments,
stirring in between each heating. Spoon melted
chocolate into a small ziplock bag; cut off a tiny
bit of bottom corner of bag & use bag to drizzle
chocolate over coconut/caramel. Refrigerate
1 hour, then cut into 9 brownies & serve.

*These are the large chocolate chips, smaller
than a nickel but bigger than a standard
chocolate chip. (Poster uses Ghiradelli brand)

(recipe: bromabakery.com)

It’s shaping up to be a rather busy week –
tomorrow (if it really happens) is the MOVE
of middle son – still not exactly sure if that
WILL happen – we’ll see. He’s working two
part-time jobs and said he has to work for
both that day – sigh.

Our church is having a Community Fun Fair
this coming Saturday and I’m doing facepainting.
Haven’t done it in quite some time but looks
like I’m in charge of it – now I have 2 other
ladies helping me – YAY! It’s not difficult BUT
it’s tedious; in years past when doing it for
another church I’m the first one set up and
the very last one to go home – the kids just
DO NOT want to quit! We’ll see how this
goes – with 2 other people, should be a
little less hectic (I hope!)

Our weather is deep in the heart of August
now – it’s REALLY muggy out – came out of
church and nearly choked! It’s 84 degrees F
and slight chance of thunderstorms Monday
evening/Tuesday (40% each day) maybe it
will cool off a little. Just looked closer at the
weather report – looks like all the way through
Thursday will be ‘chance of thunderstorms’ –
wonder how THAT will work out! It’s showing
Saturday ‘mostly sunny, high near 81 degrees F.”

Hope you’re able to enjoy a little of this
beautiful August sunshine before we’re
driven into the FALL/September weather!

Have a GREAT day!




I will begin with photos of the baby items I have (to be delivered next Tuesday):



These are crocheted cotton – beautiful!


Yellow one I d id, white one I bordered (it was knit by a friend in Florida) and one on right I bordered, also


(I did the one on the right- white with stripes)


beautiful hat & sweater, knit by one of my ladies, little purple hat knit by another friend, baby headbands by me (knit one more than in the photo – can’t have an odd number, you know!)


These you’ve seen before – all mine


Three more knit by my ladies


If you remember when I ‘put together’ the Horrible Afghan for that lady? I took awhile to decide what I wanted to do with the earned monies – finally decided I’ve wanted an opal ring for longer than I can remember. Looking on ETSY (great site – they have all kinds of crafted items in just about any category you could imagine) I happened upon the ‘perfect’ ring! It came today – from ISRAEL, no less! The cost was VERY nice $39.00 US – I was very happy with the entire transaction. The ring came in sizes that would not fit my index finger (that’s where I wanted to wear this ring) and the lady at Holy Land Jewelry said she would up-size it for free! Here is the stock photo of the ring – I’m thrilled with it – it’s tiny & delicate – just what I wanted! (and the good thing is: I still have more ‘earned’ monies left!)


Our weather is very nice – 79 degrees F. clear & sunny. (almost wished I’d waited on the afghan photographing until today, yesterday was overcast but I didn’t want to put it off and then have rain for days).


Sweet Corn & Zucchini Pie

1 pre-made pie crust
2 large eggs
1 T. olive oil
1/2 yellow onion, diced
4 C. zucchini, sliced (about
2-3 medium)
2 cloves garlic, minced
1 C. sweet corn kernels
1/2 C. fine cornmeal
1 C. milk
4 green onions, sliced
2 tsp. dried basil
1 1/2 tsp. salt
1/4 tsp. black pepper (OR)
red pepper flakes
1 1/2 C. sharp Cheddar or
Monterey Jack cheese,

Preheat oven 375 degrees F.
Place oven rack in center of oven.
Roll pie crust out just large enough
to fill inside of a 9″ deep-dish pie
plate. Line dish with pie crust then
beat eggs in large bowl. Brush beaten
egg over entire crust. Poke holes in
crust using fork to allow steam to
escape then bake 10 minutes. Remove
crust from oven & reserve remaining
egg for filling.
Place large skillet over medium-high
heat; add onion & olive oil. Cook onion
2 minutes then add sliced zucchini.
Cook 6-8 minutes until zucchini becomes
tender & browns slightly. Add garlic &
sweet corn; cook 1 minute. Add cornmeal,
milk, green onions, dried basil, salt/pepper to
bowl with beaten eggs, stirring to combine.
Add zucchini, corn mixture & 1 C. cheese.
Mix until well combined & cheese has
melted. Transfer to pie crust then sprinkle
with remaining cheese on top. Bake
30-35 minutes until filling is set & crust is
golden brown. Remove from oven & allow
to rest 10 minutes before slicing.
Serves 8

(recipe: everydaydishes.com)

Ranch Cheddar Chicken

4 boneless skinless chicken
3/4 C. Ranch salad dressing
3/4 C. Panko or plain bread
1/4 C. finely shredded sharp
Cheddar cheese
1/4 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Line baking sheet with parchment
paper & spray with nonstick spray.
Trim chicken breasts; place in large
bowl then pour Ranch dressg over
& mix until evenly coated. Marinate
up to overnight OR bread immediately.
Add breadcrumbs, Cheddar & Parm.
cheeses into shallow bowl then stir
until well combined. Remove chicken
from dressing & allow excess to drip
off but leave any that clings to chicken.
Completely coat each breast with
breading. Arrange chicken on baking
sheet & spritz top of chicken with
nonstick spray. Bake 22-25 minutes
until breading is crisp & chicken is
cooked through. Remove from oven
& allow to rest 5 minutes before
serving. Serves 4

(recipe: everydaydishes.com)

Orange KoolAde No-Bake Cheesecake

1 graham cracker crust
2 pkgs. unsweetened Kool-Ade ORANGE
powdered drink mix
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub Cool Whip, thawed

In large bowl combine cream cheese &
Kool-Aid; add sweetened condensed milk
& mix using elec. mixer. Fold in Cool Whip &
spoon into pie crust. Smooth out top using
back of a spoon & refrigerate 1-2 hours.

(recipe: Facebook)

Jalapeno Popper Spread

2 (8 oz, ea) pkgs. cream cheese,
3/4 C. mayonnaise
1 (4 oz) can chopped green chiles,
2 oz. canned diced jalapeno peppers,
1 C. grated Parmesan cheese

Cream all ingredients together &
place in small crockpot. Heat up
mixture & serve with tortilla chips
or crackers.

(recipe: CrockpotMoms.com)

Zucchini/Eggplant Bruschetta

1 C. chopped mixed orange, red &
yellow cherry tomatoes
1/2 C. Italian salad dressing
2 small zucchini, ends trimmed
2 Chinese eggplants, ends trimmed
1 1/2 C. (Kraft) finely shredded
5 Cheese
2 T. chopped fresh basil

Heat greased grill to medium heat
Toss tomatoes with 2 T. dressing. Cut
zucchini & eggplants lengthwise in
half; brush evenly with 2 T. remaining
salad dressing. Grill, cut sides up, 12
minutes or until tender, turning &
brushing with remaining dressing after
6 minutes. Turn cut-sides up; top with
cheese & grill 1 minutes until cheese
melts. Transfer to platter. Add basil to
tomato mixture; mix lightly; spoon over
grilled vegetables; cut in half.
Serves 8

(recipe: Kraft recipes)

Easiest PB Fudge Ever

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Bring sugar & milk to a boil
in a saucepan; boil 2 1/2
minutes, remove from heat
& stir in peanut butter &
vanilla. Pour into a pan.

(recipe: crockpotmoms)

That’s what’s going on around here today –
hope you’re able to enjoy this Summer for
as long as the great weather lasts. Hard to
believe Fall is just around the corner; looked
at the calendar and my grandson will be
starting school again VERY SOON (Sept. 8th).



Busy Week!


This upcoming weekend is the Woodward Dream Cruise” –  for those of us in this state: Michigan, that means this week and the next our roads will be filled with tons of OLD CARS! People from all over the country come to this event – the actual ‘event’ is only supposed to be this coming Saturday, but that doesn’t stop anyone – they’re already ‘cruising’ up & down the roads, hoping people will see their old cars. There are restaurants and other places that schedule ‘car events’ during the week – those with old cars come & park their cars (usually with the hood up, so you can admire their engines) and just ‘hang out, talking CARS’! It’s kind of nice to see some of them but, for the most part, that’s not my ‘thing.’ The only reason I bring this up today is: Our GAS PRICES just jumped OVERNIGHT from $2.39/9 to $2.99/9 a gallon – and I’m SURE it’s because of this event – they’ve got ya on that; people need GAS to run these cars! CRAZY! I don’t EVER remember a 60 CENTS A GALLON jump overnight before! Right now I have a little more than a quarter tank and was thinking of getting gas in the next few days BUT . . . I still have another .30 cents off per gallon coupon for Speedway – might be using that soon!

Today was my ‘let’s get these deliveries DONE’ day. Took a box of old toys to the people who picked up my old TV – they have a small Motel and had mentioned they get families in there occasionally that are through Children’s Services – families that don’t have any toys – the move is rather ‘sudden’, so I told them I would bring them – today was that day. A quick trip to the historical society (they’re only open Wednesdays) found me dropping off a small bag of ladies gloves – they can either use them in their displays or some of the docents can wear them during Log Cabin Days – either way, that’s done. Last trip to the library to drop off the (very big/heavy) books I just finished & grab 2 more (less heavy this time).  Last ‘project’ IF I get to it today, is photographing the baby items already in my possession for the upcoming Detroit Veterans Baby Shower. The lady who is in charge of it will be coming to my next Knit/Crochet Night (next Tuesday) and I’d like to get a few photos of these before turning them over to her. My only problem for the past 3-4 days is: it looks nice & sunny (want to use the picnic table in my backyard) and then it starts RAINING and that doesn’t work! I know that there will be more deliveries on Tuesday and I’ll have to be quick to get them photo’d before she takes them, but thought I’d get a head-start on it before then. Still working on baby hats; if you know me, you know I get an idea in my head and become a bit OCD (Obsessive/Compulsive) about it – want it DONE NOW! (Mind you, I don’t have ANY set schedule for delivering them – the hospital is just happy to get them WHENEVER!) It’s all my craziness – I like delivering a ‘batch’ of about 25 Newborn & 25 Premie hats at a time. I have 11 more to go – am going to try to get them done this week, then my only actual ‘projects’ will be knitting more scarves for the 4 homeless shelters. THOSE items won’t be due to deliver until October, so NO RUSH! Since the homeless project is an on-going, there’s no actual delivery DATE on them, either (except my crazies in my head saying: GET THEM DONE-NOW!) Sigh . . .


Moist Zucchini Bread

3 C. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 C. granulated sugar
1 C. vegetable oil
1 C. packed brown sugar
3 eggs
2 tsp. vanilla
2-3 C. grated zucchini
1 C. chopped walnuts or pecans

Preheat oven 325 degrees F.
Grease & flour two loaf pans
In large bowl combine flour, salt,
baking soda, baking powder, cinnamon,
& ginger; whisk until combined. In
another bowl mix granulated sugar &
butter; mix until creamy. Mix in brown
sugar, eggs & vanilla. Add dry mixture
to wet mixture & stir until combined.
Fold grated zucchini into mixture &
pour into prepared pans. Bake 45-60
minutes. Makes 2 loaves.

(recipe: divascancook.com)

Chicken Caesar Pasta Salad

1 lb. penne pasta
2 tsp. salt
1 C. Caesar salad dressing
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 T. lemon juice
6 C. romaine lettuce (about
1 head) finely chopped
1 (10.5 oz) box grape tomatoes
1/2 C. finely shredded Parmesan
1/2 tsp. black pepper
2 C. diced or shredded grilled chicken

Cook past accordg. to pkg. directions
until tender but slightly firm. Drain then
immediately rinse under cold water
to cool & stop cooking. In a very large
bowl add Caesar dressing, Worc. sauce,
garlic powder & lemon juice; stir to
combine. Add chopped romaine, grape
tomatoes, Parmesan, black pepper &
well-drained pasta; stir until ingredients
are well coated. Add diced or shredded
chicken – toss to distribute chicken evenly
through salad. Season to taste with salt/
pepper if desired. Serve immediately
or cover & chill until ready to serve.


Rice-Stuffed Tomatoes

10 large tomatoes
3/4 C. uncooked short grain rice
2 zucchini, peeled/grated
1 onion, chopped
5 garlic cloves
1 T. fresh oregano (or 1 tsp. dried)
2 T. dry mint, chopped
4 T. fresh parsley (or 4 tsp. dried)
1 T. tomato paste
1 1/2 C. olive oil
1 tsp. lemon juice
1 1/2 lb. potatoes

Preheat oven 400 degrees F.
Slice tops off tomatoes (keep tops);
use a spoon to scoop out insides
(reserve juice in one bowl, insides
in another) Make small slits in the
inside bottom of tomatoes making
sure not to cut all the way through.
Lightly grease 9 X 13″ baking dish;
place tomatoes in dish. Put onion,
garlic tsp. oil & pinch of salt in food
processor; mix just a bit – or mix in
a bowl using a spoon, chops onions
& garlic a little finer. Chop insides of
tomatoes into small pieces; add to large
bowl with grated zucchini. Add 1 T.
salt, dry mint, parsley & tomato paste;
combine. Add uncooked rice, 1 tsp.
lemon juice, 3/4 C. oil; mix & let set.
Peel potatoes & cut into chunks; toss
with oregano, 3/4 C. oil & add
reserved tomato juice. Fill tomatoes
to the top with rice mixture & top
with their tops. Place potato mixture
in the empty space around tomatoes;
add any leftover rice mixture in the
gaps. Add 1 C. of water to the corner
of pan & tilt so water is evenly
distributed. Bake 15-20 minutes, reduce
heat to 325 & bake 60-90 minutes. If
it seems dry during cooking, add a little
more water to the pan. Serves 10

(recipe: 12tomatoes.com)

Sweet Mustard Chicken Bake

4 boneless skinless chicken breast
1/2 C. honey
1/4 C. Dijon mustard
1/2 C. butter, melted
1/4 tsp. ground black pepper

Preheat oven 375 degrees F.
Grease a shallow baking dish. In
a small bowl stir honey, mustard,
melted butter & pepper. Place
chicken in prepared dish & pour
honey/mustard sauce over. Bake
45 minutes, basting frequently
with sauce, until chicken is firm
& juices run clear. Serves 4

(recipe: Crockpot Moms)

Donut Muffins

1/4 C. butter
1/4 C. vegetable oil
1/2 C. sugar
1/3 C. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 2/3 C. flour
1 C. milk

Preheat oven 425 degrees F.
Line a muffin tin with paper
muffin cups & grease cups with
nonstick spray. In large bowl
cream butter, vegetable oil &
sugars until smooth. Add eggs &
beat to combine; stir in baking
powder, baking soda, nutmeg,
cinnamon, salt & vanilla.
Alternate gradually stirring a little
flour & milk into butter mixture,
making sure everything is thoroughly
combined. Spoon batter evenly into
prepared muffin pan, filling cups
nearly full. Bake 15-17 minutes until
pale, golden brown & wooden tooth-
pick inserted into center comes out
clean. Remove from oven & let cool
until you can handle them. Serve
plain or top with a glaze or sugar/
cinnamon mixture.

(recipe: finesoutherndish.com)

Lemonade Pudding Fruit Salad
Large recipe

1 medium honeydew melon, peeled/
seeded & cubed
1 medium cantaloupe, peeled/seeded
& cubed
2 C. cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 C. seedless red grapes
1 C. halved fresh strawberries
1 (11 oz) can mandarin oranges,
2 medium kiwifruit, peeled/halved &
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 (12 oz) can frozen lemonade
concentrate, thawed
1 (3.4 oz) pkg. instant vanilla
pudding mix

In large bowl combine first 9
ingredients; cover & refrigerate
at least 1 hour. Just before serving
stir in bananas & apple. Combine
lemonade concentrate & dry pudding
mix; pour over fruit & toss to coat.
Makes 20 servings.

(recipe: tasteofhome.com)

Greek Rice

2 T. olive oil
1/2 C. chopped onion
1 T. garlic minced
zest from one lemon
1/2 tsp. ground cumin
1/2 lb. baby spinach
1 C. basmati rice
2 C. vegetable broth
4 T. fresh dill, chopped/divided
1/2 tsp. salt
few grinds black pepper
juice from one lemon

Heat olive oil in medium pan
with tightly fitting cover over
medium-high heat. Saute onions
until translucent (about 5-7 minutes).
Add garlic & saute another minute.
Add lemon zest, cumin & spinach;
cover pan & cook until spinach wilts
(about 3-5 minutes). Stir in rice, veg.
stock, 2 T. dill, salt & pepper into
spinach mixture & stir to combine.
Bring to a boil. Reduce heat to simmer,
cover & cook until rice is tender, about
15-20 minutes (follow your rice pkgs.
directions). Stir in lemon juice & remaining
fresh dill before serving. Serves 4

(recipe: afamilyfeast.com)

Cookies ‘n Cream Pie

1 (9 inch) chocolate-flavored
prepared pie crust
1 quart vanilla ice cream,
12 Oreo sandwich cookies,
coarsely crushed, divided

In medium bowl combine ice
cream & 1 C. crushed cookies;
mix well. Spoon ice cream
mixture into pie crust & top
with remaining crushed cookies.
Cover & freeze at least 3 hours
before serving. Serves 6

(recipe: mrfood.com)


Latest update on son moving in: now it
looks like it’s going to be this coming Monday.
He’s still working part-time as a busser and part
time at the garbage company – says he’s thinking
about dropping the bussing job (too much drama
in the work place – it’s mostly women). We’ll see
how that goes.  Youngest had to quit his pizza
delivery job when his car died – now he’s having
trouble finding another job – so around here it’s
JOB HUNTING Central – sigh.

Not much else news – Friday we’ll have grandson
all day then deliver him to his touch football
practice around 5 p.m. (It ‘was’ going to be more
days watching him, but his mother changed up
the schedule – it works MUCH better for all of us
now. She discovered that the team he was going
to be on had games VERY FAR away; not good. Now
there might be a few farther away, but for the most
part they’re in the area; that’s good for ALL of us
who drive him!

Hope you’re having a great day – it’s beginning to
look like we’re in for rain again – sigh. Looking at
our weather – looks like just cloudy for today, but
then chance of thunderstorms Thurs & Friday –
we’ll see if I get the photos done.