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.


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


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


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.


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!



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One CommentLeave a comment

  1. well one problem solved and the the child is back in the nest. your other problem will lighten when school start. then maybe you will have tine to think of you.

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