Wednesday ALREADY?


It’s another beautiful SUMMER-like day here – sunny, slight breeze and 82 lovely degrees – yay! Since I did the grocery shopping yesterday, I don’t have much on my ‘to do’ list (other than working on baby afghan #2). Finished the first one last night at Knit Night (YAY!) – we had a lady stop by who was interested in joining the group; it’s always nice to meet new people. Looking back over my paperwork, the group has now (or will soon be) celebrating EIGHT years! (not exactly sure of the date, but know it was probably mid-September, 2007). A lot has gone on over the years, many charity projects done, friends made, several really moving projects done for our own members – I know most of the ladies are happy they joined, as they have met others who share their love for knitting/crochet and learned new things: tips/patterns/techniques, etc. (Not counting gaining MORE YARN!) – it’s a Win/Win!

Still plodding ahead with youngest son trying to get a job: he had an offer for a midnight shift at a printing company (25 min. drive) but they’re still dragging their feet. Today he said a friend is picking him up to go put in an application for Buffalo Wild Wings as a cook (interesting, as to my knowledge, he doesn’t have much experience in that area except in making pizzas!) and he also mentioned another friend could get him in working at the Salvation Army store in Clarkston. I advised he go for BOTH and see what happens. So far, he’s got about 30 applications ‘out there’ – hopefully one will come through very soon.


No-Bake Delicious Cracker Cake

 (kind of a goofy recipe, but the
reviews said it’s really tasty!)

1 small box unsalted crackers
1 box pudding mix, prepared (your
choice of flavor)
1 (8 oz) tub Cool Whip, thawed
1 can pie filling (your choice)

Spread a 9 X 13″ pan with a thin layer
of Cool Whip. Place, in following order:
-1/2 Cool Whip
-1/2 pudding (prepared)
-1/2 pudding (prepared)
-1/2 Cool Whip

Chill overnight – do not cover. Serve with a
spoonful of pie filling on top.

Suggestions: Try lemon pudding with
blueberry pie filling or Strawberry/rhubarb
pie filling with vanilla pudding – the options
are endless!

(recipe: Recipes-Galore)

Herbed Parmesan Squash

1/4 C. butter
2 zucchini, diced
2 yellow squash, diced
1 onion, diced
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. pepper
1/2 C. grated Parmesan cheese

Melt butter in skillet over medium heat.
Add vegetables & saute 10 minutes. Stir
in seasonings, cover & cook on Low an
additional 10 minutes or to desired
tenderness. Sprinkle top with Parm.
cheese; cover & simmer over very low
heat 5 minutes. Serves 4-6

(recipe: Rhonda G-Marys Recipe Exchange)

Bacon-Horseradish Dip

3 (8 oz, ea) pkgs. cream cheese, softened
1 (12 oz) pkg. shredded Cheddar cheese
1 C. Half & Half
1/3 C. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 tsp. pepper
12 slices bacon, cooked crisp/crumbled

Bagel chips or assorted crackers for

Combine all ingredients except bacon in
crockpot. Cover & cook on Low 4-5 hours
or High 2-2 1/2 hours, stirring once half-
way through. Just before serving, stir in
bacon. Makes 7-9 Cups.

(recipe: Rhonda G-Marys Recipe Exchange)

Chinese Chicken Salad w/Ramen Noodles

2-3 C. chopped cooked chicken breasts
1 head cabbage, shredded or chopped
1 bunch green onions, finely chopped
2 (2 1/2 oz) pkg. slivered almonds
3 T. sunflower seeds
2 pkgs. Top Ramen noodles or 2 pkgs.
other ramen-type soup
3 T. oil

3/4 C. vegetable or canola oil
4 1/2 T. seasoned rice vinegar
4 1/2 T. sugar
2 tsp. salt
1 tsp. black pepper

Mix together dressing ingredients &
set aside.
Remove ramen noodles from pkgs;
discard seasoning packets. Place
noodles in zip lock bag & smash then
brown in skillet over medium heat in
3 T. oil. Once noodles have begun to
slightly brown, add slivered almonds.
If you start to brown Ramen & almonds
at the same time, the almonds will burn
before Ramen browns. Once Ramen
noodles have turned a dark golden brown,
remove from heat. Combine cabbage, green
onions, chicken & sunflower seeds in large
bowl. Add ramen/nut mixture & stir will.
Pour dressing over salad & toss before

(recipe: Recipes-Galore)

Cheesy Mushroom/Potato Casserole

1 lb. Yukon Gold potatoes, peeled/
sliced thinly
1 lb. assorted mushrooms, scrubbed
clean & roughly chopped
1 (10.75 oz) can cream of mushroom soup
1 C. Gruyere cheese, grated
1/2 C. Parmesan cheese, grated
1/2 C. chicken stock
1/3 C. dry white wine
3 cloves garlic, minced
2 shallots, minced
2 T. unsalted butter
1 T. olive oil
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh sage, chopped
kosher salt/fresh ground black pepper,
to taste

Preheat oven 375 degrees F.
Lightly greast a 9 X 13″ baking dish with
butter or nonstick spray. Heat butter &
olive oil in large skillet; saute mushrooms &
shallots until softened & tender, about 3-5
minutes. Add garlic, thyme & sage, season
with salt/pepper & cook 1 minute longer until
fragrant. Pour in white wine; cook another 3
minutes until liquid has mostly been evaporated.
Remove from heat. Arrange 1 layer potato slices
on bottom of prepared pan then add a layer of
mushrooms; repeat with remaining vegetable
layers. In small bowl whisk chicken stock into
cream of mushroom soup then pour over
mushrooms & potatoes, tapping the dish
against the counter to make sure the liquid
gets in between the vegetables. Sprinkle
cheeses on top; cover with foil & bake 40
minutes. Uncover & bake another 20 minutes.
Remove from oven & let cool 5 minutes before
serving. Serves 6-8


Easy Stewed Tomatoes

6-8 fresh tomatoes, very ripe/
peeled (or 1 28 oz can whole
3 T. butter or margarine
1 T. lemon juice
1 T. sugar
1 1/2 tsp. salt
1/4 tsp pepper
1/2 green bell pepper, chopped
2 C. crumbled bread (any kind)
1 T. diced onion (optional)

Place tomatoes in large, deep skillet.
Cook over medium heat, stirring
occasionally, 10-15 minutes. Add all
remaining ingredients & cook until
thick, stirring occasionally. Serve as
a hot dish or a side. Makes 4 cups.

Minty Cucumber/Watermelon


8 C. cubed, seeded watermelon
2 English cucumbers, halved lengthwise
& sliced
6 green onions, chopped
1/4 C. minced fresh mint
1/4 C. balsamic vinegar
1/4 C. olive oil
1/2 tsp salt
1/2 tsp. pepper

In large bowl combine watermelon,
cucumbers, green onions & mint.
In a small bowl whisk remaining
ingredients & pour over salad –
toss to coat. Serve immediately or
refrigerate, covered, up to 2 hours
before serving. Makes 16 (3/4 C. ea)

Crockpot Pizza Casserole
(recipe for 12-14 people)

1 (16 oz) pkg. rigatoni or large
tube pasta
1 1/2 lb. ground beef
1 small onion, chopped
4 C. (16 oz) shredded mozzarella
2 (15 oz, ea) cans pizza sauce
1 (10 3/4 oz) can cream of
mushroom soup, undiluted
1 (8 oz) pkg. sliced pepperoni

Cook pasta accordg to pkg.
directions. In skillet brown beef &
onion over medium heat until cooked;
drain. Drain pasta; place in 5 qt crockpot;
stir in beef mixture, cheese, pizza sauce,
soup & pepperoni. Cover & cook on Low
2-3 hours until heated through.
Serves 12-14


Banana Split Fluff Salad

1 (3.4 oz) box instant banana
pudding mix
1 (20 oz) can crushed pineapple,
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows
1/2 C. finely chopped walnuts &
2 T. for garnish
1/2 C. miniature chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,

Stir pudding mix & pineapple together
until dissolved & thickened; fold in
Cool Whip. Gently stir in marsh-
mallows, nuts, choc. chips, bananas,
& cherries. Refrigerate at least 1
hour. Makes about 8 C. salad

(recipe: Recipes-Galore)

Gas Prices are still dropping! Yesterday
I spotted $2.39/9 and when I mentioned
that at Knit Night others said that they
saw $2.22/9 at a BP station (not near me).
It’s a GOOD time to need to buy gas!

Hope your day turns out just LOVELY!




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One CommentLeave a comment

  1. Yes the prices are coming down and I filled up yesterday for trip down to my daughter’s today. Lets hope stays down for a while!

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