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 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.
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
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
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.
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
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
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.
(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.
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).
Time to SEIZE THE DAY!