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


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


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




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One CommentLeave a comment

  1. It sounds like a good buy on the yarn. You just keep coming up with so much to do.!

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