Decided to do a little shopping earlier – only two stores: Dollar Store & local grocery. While checking out (at the grocery) husband calls to tell me that there’s a HUGE Thunderstorm coming soon. I look out the grocery store windows and see the wind is REALLY whipping up and the sky is a rather scary DARK BLACK! Fortunately, my checker was fast and I was able to get the groceries in the car just as it began to rain. As I put the car in reverse it REALLY came down – SO lucky, if I’d been just a little slower I’d have gotten DRENCHED! Got home and husband decided it ‘wasn’t that bad’ so he donned his rain poncho (from when he worked outside as a phone man) and brought all the groceries in for me – What a SWEETIE! (I had already told him there was nothing in the groceries that couldn’t wait until it stopped pouring –

Since we’re soon going to be enjoying the last Summer holiday (Monday – Labor Day) I thought I’d post a few summer/party recipes for you.


Jalapeno Popper Spread

2 (8 oz, ea) pkgs. cream cheese, softened
1 C. mayonnaise
1/2 C. shredded Monterrey Jack cheese
1/4 C. canned chopped green chilies
1/4 C. canned diced jalapeno peppers
1 C. shredded Parmesan cheese
1/2 C. Panko bread crumbs

Dippers: corn chips and/or sweet red &
yellow bell pepper strips

Preheat oven 400 degrees F.
In large bowl beat first 5 ingredients until
blended. Spread into a 9″ pie plate. Sprinkle
with Parm. cheese & top with bread crumbs.
Bake 25-30 minutes until lightly browned.
Makes 16 servings.

(recipe: Kraft recipes)

Easy Pasta Salad for a Crowd

1 (14.5 oz) pkg. multigrain penne
1 (12 oz) jar roasted sweet red
peppers, drained/chopped
1 (10 oz) pkg. frozen chopped
spinach, thawed/squeezed dry
1 (8 oz) bottle Italian salad dressing
1 (8 oz) bottle Ranch salad dressing
6 green onions, chopped
1 small red onion, chopped
1 C. crumbled Feta cheese

Cook pasta accordg. to pkg. directions.
In large bowl combine remaining
ingredients. Drain pasta & rinse in
cold water – add to spinach mixture.
Toss to coat & refrigerate until serving.
Makes 13 (3/4 C. each) servings.

(recipe: Kraft recipes)

Antipasto Salad


1 (8 oz) loaf Ciabatta bread, cut into
1-inch cubes
3 T. butter
1/4 tsp. Kosher salt
1/4 tsp. garlic powder

1 T. Dijon mustard
4 T. red wine vinegar
1 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. black pepper
1 T. minced fresh parsley
1/2 C. olive oil

1 (19 oz) bag Italian blend lettuce
3 oz. can fancy light tuna packed in
oil, drained
1 pint cherry tomatoes
1/2 C. pitted Kalamata olives, drained
1/2 of a 12 oz. jar pepperoncini, drained
1/2 (14.5 oz) can chick peas, drained
1/2 large red onion, sliced into thin quarter
1/2 lb. sweet sliced Capicola, cut into strips
1/2 lb sliced Genoa salami, cut into strips
1/2 lb. sliced provolone cheese, cut into strips

Garnish: fresh mint sprigs/lime rounds

In large saute pan over medium heat melt butter &
add bread cubes, salt, garlic powder; toss & stir up to
10 minutes until golden brown. Remove from heat
(centers should be soft, outsides crispy).
In medium bowl mix mustard, vinegar, sugar, salt/
pepper & parsley. Slowly whisk in oil & continue to
whisk to emulsify.
On large platter or bowl place lettuce & arrange all
other ingredients in a pattern over the greens. Serve
with dressing & croutons on side or toss all together
including dressing & serve immediately. Serves 6-8


Jalapeno Cheddar Cornbread

3 C. flour
1 C. yellow cornmeal
1/4 C. sugar
2 T. baking powder
2 tsp. kosher salt
2 C. milk
3 extra-large eggs, lightly
1/2 lb. (2 sticks) unsalted butter,
melted, plus extra to grease pan
8 oz. aged, extra-sharp Cheddar
cheese, grated/divided
1/3 C. chopped scallions (white &
green parts) plus extra for garnish
(3 scallions)
3 T. seeded, minced fresh jalapeno
peppers (2-3)

Combine flour, cornmeal, sugar, baking
powder & salt in large bowl, using a
whisk. In separate bowl, combine milk,
eggs & butter (can use same whisk). Using
a wooden spoon, stir wet ingredients
into dry until most of lumps are dissolved.
Do not overmix! Mix in 2 C. grated Cheddar,
scallions & jalapenos – allow mixture to
set at room temperature 20 minutes.

Preheat oven 350 degrees F.

Grease a 9 X 13″ baking pan. Pour batter into
pan, smooth top & sprinkle with remaining
grated cheese & extra chopped scallions. Bake
30-35 minutes until a toothpick inserted into
center comes out clean. Cool & cut into
large squares. Serve warm or room temp.


Cheesesteak with Green Peppers

2 lb. ribeye or strip loin, trimmed of fat
4 soft hoagie (sub) rolls
4-6 oz. button mushrooms, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 T. vegetable oil
1 T. unsalted butter
1 T. flour
2 C. milk, warmed
1 C. Provolone cheese, grated (not sliced)
salt/pepper, to taste

1 hour before starting place steak in freezer

Preheat oven 400 degrees F. Remove steak
from freezer & slice very thin using a very
sharp knife. Melt 1 T. olive oil in medium pan
over medium heat; cook onions until caramelized,
about 30 minutes. Cook green peppers until
softened, 10-12  minutes, then add sliced
mushrooms & cook 5-7 minutes more. Place
hoagie rolls on baking sheet & toast 6
minutes until slightly crunchy. Heat remaining
vegetable oil & cook meat in 2 batches so each
gets browned & crispy. Return onions, mush-
rooms & peppers to meat & toss together
then divide into fourths & spoon into buns.
In medium saucepan, melt butter over medium
heat & add in flour. Stir until  mixture is
thickened then whisk in milk & cook 5 minutes
until thickened. Remove sauce from heat &
stir in grated Provolone; season with salt/
pepper & pour mixture into sandwiches over
meat & veggies. Serve immediately. Serves 4

NOTE: If you are short on time:
Cook onions until translucent (10 minutes)
& melt 8 slices Provolone over meat &
veggies before placing in buns, tossing so
it begins to melt.


Crockpot Hot Fudge Brownies

1 (20 oz) pkg. brownie mix, prepared
1 C. chocolate syrup
1 C. hot water

Optional toppings: vanilla ice cream,
thawed Cool Whip, maraschino cherries,
sprinkles, chopped nuts

Spray insides of crockpot with nonstick
spray. Pour prepared brownie batter into
crockpot, spreading evenly. In a bowl
combine chocolate syrup & water; pour
over batter. Cover & cook on High 2 1/2 –
3 hours until edges are just set. Remove
lid & let stand 30 minutes so middle can
set up. Serve with your favorite toppings.
Serves 8


Italian Sausage-stuffed Zucchini

6 medium zucchini
1 lb. Italian turkey sausage links,
casings removed
2 medium tomatoes, seeded/chopped
1 C. panko bread crumbs
1/3 C. grated Parmesan cheese
1/3 C. minced fresh parsley
2 T. minced fresh oregano or
2 tsp. dried
2 T. minced fresh basil or 2 tsp. dried
1/4 tsp. pepper
3/4 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Cut each zucchini lengthwise in half;
scoop out pulp, leavine a 1/4″ shell –
chop pulp. Place shells in a large
microwaveable dish. In batches,
microwave, covered, on High 2-3
minutes until crisp-tender. In large
skillet cook sausage & zucchini pulp
over medium heat 6-8 minutes until
sausage is no longer pink, breaking
into crumbles; drain. Stir in tomatoes,
bread crumbs, Parm. cheese, herbs &
pepper – spoon into zucchini shells.
Place in two ungreased 9 X 13″ baking
dishes. Bake, covered, 15-20 minutes
until zucchini is tender. Sprinkle tops
with mozzarella cheese & bake,
uncovered, 5-8 minutes longer until
cheese is melted. Serves 6


Chocolate Chip Cookie Bars

1 box yellow or white cake mix
2 eggs, beaten
5 T. melted butter
1 bag chocolate chips (or M & M’s,
or mix them!)

Preheat oven 350 degrees F.
Mix all ingredients together; spray
a 9 X 13″ pan with nonstick spray
& pour in batter – smooth even.
Bake 20-25 minutes, remove
from oven & let cool 10 minutes
before cutting into bars.

(recipe: Facebook)

Bacon & Cheddar Deviled Eggs

12 hard boiled/peeled eggs
1/2 C. (4 oz) cream cheese, softened
1/4 C. mayonnaise
1 T. milk
4 tsp. (1 T plus 1 tsp) yellow mustard
1 tsp. apple cider vinegar
1/8 tsp. salt
1/8 tsp. pepper (preferably white
4 slices bacon, cooked/crumbled
2 T. finely shredded Cheddar cheese

Slice eggs lengthwise with knife wiped
clean and dipped into hot water between
slices (to keep egg whites from getting
smeared with yolk). Gently remove yolks &
place in small bowl. Add cream cheese,
mayonnaise, milk, mustard, vinegar, salt,
Cheddar cheese & pepper to yolks – mix
well with a fork or place in food processor
& mix until smooth. Scoop mixture into
a pastry bag or resealable gallon ziplock
bag (cut small corner off of bag & use as
a pastry bag). Pipe mixture into empty
egg whites. Top with crushed bacon.


Corn & Black Bean Chopped Salad

3 C. chopped iceberg lettuce
2 (8 3/4 oz, ea) cans whole kernel corn,
1 (15 oz) can black beans, rinsed/drained
1 (10 oz) can Ro*tel Mexican diced
tomatoes with lime juice & cilantro,
2 T. canola oil
(your choice shredded cheese/cheeses)

Toss all ingredients together in large
bowl until combined. Serves 6



Other than the quick thunderstorm, it’s been
a quiet day – finished afghan #2 – still have to
sew in all the loose ends (that’s about 45
minutes work). I’ll photo the afghans, probably
tomorrow, since the light right now is still
pretty dark.

Hope you’re having a nice, relaxing day!




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2 CommentsLeave a comment

  1. Oh, thank you I love these recipes, esp, the MM cookie bars!

  2. So you are quick like a kitty and stayed dry–that is good. Getting the second afghan done will start you on another quest. Have at it Lady Jane!!!

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