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)
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
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.
Makes 1 1/2 – 2 dozen.
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;
*To make a creamy version, add 2 T.
heavy whipping cream to mixture.
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
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
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.
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
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.
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
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
Our weather has been nice – today it’s
sunny & breezy, 84 degrees F.
Hope you have a GREAT beginning of this