Help! Lost in a Sea of RECIPES!


While looking over my many emails from various recipe sites I happened on one I’d never seen before: via Facebook, it’s called Recipes Galore. WOW! TONS & TONS of great-sounding recipes! I finally just had to FORCE myself to get off the site – too much for me to type in one day!

Today was supposed to be ‘babysit grandson’ day but his Dad forgot to tell me it was ONLY Wednesday – sigh. Got up at 7:30 just to make sure I was alive/awake & dressed BEFORE 8 a.m. (we never know – they can be here at 8 a.m./8:15, 9, etc). I was NOT going to call them – so I just waited. Unfortunately husband decided to text them around 11:30 a.m. and then we found out we’re OFF for the day – sigh. Guess it’s a good thing – I didn’t really have anything particular to do, anyway. I’m currently twiddling my thumbs waiting for a phone call from my special group leader with the exact dates for the next 2 months for the newsletter – can’t print them until then. The END of this month is coming VERY soon and our kids expect their newsletters BEFORE the next meeting (although we meet EVERY WEDNESDAY, unless notified otherwise).

Speaking of my group, our leader & I attended a funeral yesterday for one of our ‘kids’. Wednesday night one of that group home’s caregivers stopped by just to tell us about the funeral the next day – she said she knew we’d want to know. This person was autistic/non-verbal but over the 4+ years we’d gotten to know her we’d developed a bond. She was 64 (although you’d never know by looking at her) and her hands constantly trembled. (I don’t know what she died from; I know she’d been sick for a long time). We learned (via the funeral card) that she was born in Puerto Rico – the entire service was in Spanish (with an English interpreter) – that was a ‘first’ for both of us. Very nice service, lots of hugs – she was well loved. Rest in Peace, Rosa.

Today I learned, via Facebook, that another friend’s son who is a Michigan State Trooper was injured in a traffic stop; apparently he pulled a driver over to speak to them and another car hit him and dragged his body. Don’t know the total outcome yet – he’s in the hospital. Another of our church friends passed away yesterday – she had a heart condition (for years) and her heart just stopped; they got it started again but she was in a coma for a day until the family was told there was no brain activity. She’s a believer and I KNOW that she’s with the Lord right now. It gives me peace; am praying for her very large family (children and lots of grands). Been a rough few days.


Ham & Cheese Biscuit Cups

1 tube refrigerated biscuits
1/2 C. Cheddar or Swiss cheese
1/2 C. ham cut into small pieces
2-3 eggs

Preheat oven 375 degrees F.
Spray muffin tin with nonstick spray.
Open biscuits & press biscuits flat
with your hands then press into muffin
tin cups. Fill cups with ham & cheese.
Whip eggs in a bowl then pour into tins.
Sprinkle tops with salt/pepper. Bake
20-25 minutes until eggs have set &
biscuits are golden brown. Makes 12

(recipe: Recipe-Galore)

Fresh Roasted Asparagus

1 bunch asparagus, washed/
ends trimmed
olive oil
kosher salt
black pepper
freshly grated Parmesan cheese
fresh squeezed lemon juice

Preheat oven 400 degrees F.
Place asparagus on large baking
sheet; drizzle with olive oil & roll
asparagus around in oil. Sprinkle
with k. salt & black pepper. Place
in oven 10 minutes; remove &
sprinkle tops with Parm cheese.
Return to oven & roast 5 minutes
more until tender. Add lemon juice
on top, if desired.

Can also roast asparagus on grill,
then finish in oven to melt Parm.

(recipe: Recipes – Galore)

Grilled Chicken Flatbread

1 lb. frozen pizza dough, thawed
1 (8 oz) tub cream cheese spread
2 T. milk
1/2 tsp. garlic powder
1 boneless skinless chicken breast,
grilled & sliced
1/2 C. roasted red pepper strips
1 C. sliced, drained canned artichoke
1 C. shredded mozzarella cheese
2 T. grated Parmesan cheese
2 T. sliced fresh basil

Preheat oven 425 degrees F.
Pat pizza dough into 15 X 12″ rectangle
on lightly floured baking sheet. Bake
10 minutes. Mix cream cheese, milk &
garlic powder until blended & spread
onto crust. Top with chicken, peppers,
artichokes & cheeses. Bake 10-12
minutes until mozzarella is melted &
edge of crust is golden brown; top
with basil, cut & serve. Serves 8

(recipe: Kraft recipes)

Spicy Pepper Cheese Dip

3 oz. Velveeta, cut into 1/2″ cubes
2 (8 oz, ea) pkgs. finely shredded
Cheddar cheese
1 (4 oz) jar diced pimentos, undrained
3 oz. cream cheese, softened
1/4 C. milk
1 tsp. finely chopped jalapeno peppers
1 clove garlic, minced

Microwave Velveeta in large microwaveable
bowl on High 45 seconds until melted;
stirring after 30 seconds. Add remaining
ingredients; beat with mixer until
blended. Pour into bowl for dipping.
Makes 28 servings, 2 T. each

(recipe: kraft recipes)

Brown Butter Zucchini Coffee Cake

8 T. unsalted butter, cut into tablespoons
2 1/2 C. flour
1 C. light brown sugar, packed
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C. plain Greek yogurt (or sour cream)
1 large egg
2 tsp. vanilla
1 1/2 C. shredded zucchini

Brown Butter Streusel topping:
4 T. unsalted butter, cut into tablespoons
1/2 C. packed brown sugar
1/2 C. flour
1/2 tsp. cinnamon

1 C. powdered sugar
2 T. milk
1/2 tsp. vnailla
pinch cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13″ pan with nonstick spray.
In small saucepan brown butter for cake.
Melt butter over medium-low heat &
continue to cook, swirling occasionally,
until butter turns golden brown & has a
nutty aroma; pour into small bowl & let
cool to room temp. In large bowl whisk
flour, brown sugar, baking soda, salt,
cinnamon & nutmeg. In small bowl whisk
together browned butter, Greek yogurt
(or sour cream) egg & vanilla; squeeze
excess moisture out of shredded
zucchini using a paper towel. Pour
liquid ingredients over dry ingredients &
stir. Add shredded zucchini & stir until
cake is combined & moistened; pour
batter into prepared pan.

Streusel Topping:
Brown butter (see above directions) then
pour into small bowl – cool to room temp.
In small bowl combine browned butter,
brown sugar, flour & cinnamon; mix until
crumbly; sprinkle evenly over cake batter.
Bake 30-35 minutes until a toothpick
inserted into center comes out clean &
cake is light brown. Let cool on wire
In small bowl whisk powdered sugar, milk,
vanilla & cinnamon; whisk until smooth &
drizzle over cooled cake. Cut into squares.

Cake will keep, covered, on counter for 2-3


Spicy Sweet Potato Wedges

1 egg
1 pkg. Shake ‘N Bake Chicken coating
1 T. brown sugar
1/4 tsp. ground red pepper (cayenne)
1 lb. sweet potatoes (2) peeled, cut
into 1/2 in thick wedges

Preheat oven 425 degrees F.
Line a shallow pan with foil; spray with
nonstick spray. Beat egg n shallow dish
until blended; combine next 3
ingredients in medium bowl. Dip
potatoes in egg, then in coating
mixture, turning to evenly coat each
wedge; place in prepared pan.
Bake 25-28 minutes until potatoes
are tender. Serves 4

(recipe: kraft recipes)

Crockpot Summer Veggie Stew

2 lb. eggplant, cut into 1/2 in. pieces
3 zucchini (about 8 oz ea) quartered
lengthwise/cut into 1 inch pieces
2 red bell peppers stemmed/seeded/
cut into 1/2 inch pieces
2 onions, roughly chopped
6 T. olive oil
1 T. sugar
4 garlic cloves, minced
2 tsp. Herbs de Provence*
1 (28 oz) can diced tomatoes, drained
1/4 C. flour
1 T. balsamic vinegar
1/4 C. grated Parmesan cheese
1/4 C. chopped fresh basil

*can substitute 1 tsp. dried rosemary
and 1 tsp. dried thyme

Adjust oven rack 4 inches from broiler;
heat broiler. Line 2 rimmed baking
sheets with foil. In very large bowl
combine egg plant, zucchini, bell
peppers, onions, olive oil, sugar, garlic
& Herbs de Provence; toss to combine.
Divide veggies evenly between baking
sheets spread in a single layer. Broil,
1 sheet at a time, until veggies begin
to brown, about 10 minutes. Turn them
a few times during cooking process to
evenly cook. Transfer to crockpot &
add tomatoes.
Stir flour, 2 1/2 tsp. salt & 1 tsp. pepper
into veggies in crockpot. Cover & cook
until tender, about 4 hours on Low. Stir
in balsamic vinegar, Parmesan cheese &
basil. Season with additional salt/pepper
to taste. Makes about 8 (1 Cup) servings.


Been working on the baby blanket – next Tuesday
is Knit Night and I’m thinking of taking that to get
it done. (You know I can be impulsive at times) –
since the blanket is for a great cause (Crisis
Prevention Center) I got to thinking: the one
blanket is more ‘girly’ – I should have one for
boys as well. Dug through my ‘stash’ and didn’t
have enough of one baby yarn to make a blanket
so I decided to do a striped blanket, using
various blues, greens and a yellow. I’m about
1/4th done and it’s looking great! (Surprised
myself!). This one is done (partly) using a ‘new-
to-me’ yarn that I ordered on line. It’s called
Bernat “Tiny Tickles” – it’s a really funny yarn
(in white) – it’s a very fine thread to which
is attached these threads of ??? – when it’s knit
together it looks like cotton candy! Really soft
& fuzzy – I’m doing 6 rows (straight knitting – no
fancy stitches this time) of that, then 6 rows of
a color, etc. I went on line to see where I got
that yarn and it almost looks like it’s been
discontinued! Not sure yet. I have enough to
make this blanket – we’ll see where this goes.

Our weather is slowly gaining temperatures
back to ‘sort-of Summer’ – today it’s 72; it’s been
in the 60’s all week – put on a sweater or long
sleeves! Goofy! Haven’t been ‘out’ to see what
the local gas prices are in the past 2-3 days –
hoping they’ll stay in the $2.60/s range or lower.

Hope you’re have a good week – remember that
the WEEKEND starts tomorrow! YAY!



 My heart is greatly saddened this evening –
my church friend, the Michigan State Trooper,
is now with the Lord. That makes three deaths
in two days – I’m so glad I can take my sorrows
to the Lord because only HE knows. Praying for
the families of all three people, two of them
have large families. The trooper has a lovely
wife and four young children; remembering
to pray for the troopers at his post, as well.


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