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


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


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.


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.


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


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

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.


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 . . .




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