Gloomy Day but that’s OK


Our weather took a nose-dive last last night; we ‘had’ been enjoying some nice ‘Summer-like’ weather and then thunderstorms! Today it’s gray & rainy – there is a GOOD side though – I don’t have to remember to water my few outdoors planters!

It’s been a rather busy week and I was glad to finally reach Saturday – a ‘stay home in your jammies’ day, but that wasn’t to be. Husband wanted to go pick up his new glasses and asked me to accompany him, so I did – on the up side: gave another lady my knit group business card – she might be interested in joining us! I finished the crocheted X-square afghan – not truly pleased with it. When I crochet these squares they tend to come out with rounded edges, hence when you sew them together they tend to ‘cup’ – not cool. It’s done, I will gift it to Crisis Pregnancy but not truly proud of it. A few days ago I purchased some worsted-weight variegated (baby colors) yarn; last night I sat down attempting to find a pattern I liked. The lady who received the Crisis Pregnancy blankets made an ‘off’ comment: “Oh good! They’re nice and TIGHTLY made!” (something about a new ‘directive’ – for want of a better word) about babies getting their fingers caught in blankets if there are holes in the pattern. Let’s just say that really took the wind out of my sales – I LOVE knitting with holes in the patterns – it gives them FLAIR! I went through most of my standard patterns attempting to find one that didn’t have holes (but those are rather BORING!). Started one, knit about 6 inches and then looked at it: the problem with using variegated yarns is: YOU CAN’T SEE A PATTERN BECAUSE THE YARN IS TOO ‘BUSY’! Sigh – ripped it out. Today I got to thinking: “Wait! What if I crocheted one, instead?” So I’m off crocheting my friend Mary’s (Momma) Diagonal Box Stitch pattern! I’m sorry but I’m kind of a rebel when it comes to being dictated to: I’ve decided I’m just going to make baby blankets and donate them – if they don’t want them, I’ll quit and find another charity that WILL receive them. (Yes, sometimes I’m a bit too sassy for my britches . . . )


Zucchini Crisp Pizzas

3 medium zucchini, cut into
thin rounds
2/3 C. Panko or seasoned
2/3 C. Parmesan cheese, grated
1/2 C. mozzarella cheese, grated
1/3 C. marina or pizza sauce
2-3 T. olive oil
kosher salt/ground black pepper,
to taste

Preheat oven 450 degrees F.
Lightly spray a rimmed baking
sheet with nonstick spray. Place
zucchini rounds in large bowl &
drizzle with olive oil; toss well
to coat each well. In shallow dish
or small bowl mix Panko & Parm.
cheese together until well
combined; season with salt/pepper.
In batches, press both sides of
zucchini rounds in Panko mix, pressing
firmly so it adheres, until they are
all thoroughly coated. Transfer rounds
to baking sheet & cook 20-25 minutes
until breading is golden brown. Remove
from oven & spread a small amount
of marinara (or pizza) sauce over each
round. Sprinkle mozzarella cheese on
top & return to oven 5  more minutes
until cheese is melted. Serve hot.
Serves 6


Crockpot Peach Cobbler

3/4 C. uncooked old fashioned oats
2/3 C. brown sugar
3/4 C. granulated sugar
1/2 C. Bisquick mix
3/4 tsp. ground cinnamon
5 fresh peaches, peeled/sliced

vanilla ice cream – for serving

Spray insides of crockpot with
nonstick spray. Combine sugars,
Bisquick, oats & cinnamon; stir
in peaches & spoon into crockpot.
Cover & cook on Low 4 hours.
Serve with a scoop of vanilla
ice cream on top.

(recipe: Julie Kemeny-Facebook)

Honey-Mustard Breaded Chicken

4 boneless, skinless chicken breast
1 C. dry bread crumbs
1 tsp. plus 2 T. Dijon mustard, divided
3 T. honey
2 T. butter

Flatten chicken to 1/4 inch thickness
by pounding. In shallow bowl, combine
bread crumbs & 1 tsp. mustard. In
another shallow bowl combine honey &
remaining mustard. Dip chicken in honey-
mustard mixture, then coat with crumbs.
In nonstick skillet, cook chicken over
medium heat in butter 4-6 minutes on
each side until juices run clear. Serves 4


Cheesy Noodle Bake

2 lb. hamburger
1 (16 oz) bag extra wide egg noodles
1 (15 oz) tub ricotta cheese
1 (16 oz) tub sour cream
1 (8 oz) can tomato sauce w/basil,
garlic & oregano (Hunt’s)
1 (15 oz) can tomato sauce
2 C. shredded sharp cheese, your

Preheat oven 375 degrees F.
Cook & drain hamburger; add sauce &
let simmer. Cook noodles accordg to pkg.
directions. Mix sour cream & ricotta
together in a bowl. When noodles are
cooked, drain & add to sour cream
mixture; combine well. Place some of
the sauce in 9 X 13 pan; layer noodles,
meat sauce & repeat. Top with shredded
cheese. Bake 25-30 minutes. Remove from
oven & let set 5 minutes before cutting.

*NOTE: Poster said you might want to
use mozzarella and/or Parmesan

(recipe: SlimSecretswithSara-Facebook)

Sausage Muffins

1 C. Bisquick baking mix
1 lb. cooked pork sausage, crumbled
4 eggs, beaten
1 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spray insides of muffin tins with
nonstick spray. Mix above ingredients
together & spoon into muffin tin.
Bake 20 minutes.

(recipe: Facebook)

Apple Butterscotch Brownies

2 C. firmly packed dark brown sugar
1 C. butter, melted
2 large eggs, lightly beaten
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
3 C. peeled, diced Granny Smith apples

butterscotch sundae topping (for ice cream)
Cool Whip or Ice cream

Preheat oven 350 degrees F.
Stir first 4 ingredients together in medium
bowl. In separate bowl mix flour, baking
powder & salt – add to brown sugar mixture
& stir until blended. Add apples & pour into
greased & floured 9 X 13 baking dish, spreading
evenly. Bake 35-45 minutes & cool completely.
Serve with Cool Whip or ice cream & butterscotch


Cheesy Scalloped Potato Casserole

2 T. unsalted butter
1 medium onion, minced
2 cloves garlic, minced
1 T. chopped fresh thyme
1 1/4 tsp. salt
1/4 tsp. ground black pepper
2 1/2 lb. russet potatoes-peeled/
sliced about 1/8″ thick rounds
1 C. chicken broth
1 C. heavy cream
2 bay leaves
1 C. grated sharp Cheddar cheese
1/2 C. Parmesan cheese

Preheat oven 425 degrees F.
Melt butter in large Dutch oven over
medium-high heat until foaming
subsides. Add onion & cook, stirring
occasionally, until lightly browned &
soft (about 4 minutes). Add garlic,
thyme, salt/pepper & cook another
30 seconds. Add potatoes, chicken broth,
cream & bay leaves; bring to simmer.
Cover & reduce heat to medium-low;
simmer 10 minutes, discard bay leaves.
Transfer to 8 X 8″ baking dish; press to
an even layer. Sprinkle top evenly with
cheese & bake 16 minutes until cream
is bubbling around edges & top is golden
brown. Let cool 10 minutes before
serving. Serves 6-8


Cinnamon Apple Pie Bread

1/3 C. light brown sugar, packed
1 tsp. ground cinnamon
2/3 C. granulated sugar
1/2 C. butter, softened
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 C. milk
1 apple, peeled/cored & chopped
(Poster used Granny Smith)

Preheat oven 350 degrees F.
Grease & flour 9 X 5: loaf pan.
Mix brown sugar & cinnamon in a
bowl. Beat gran. sugar & butter until
creamy using an elec. mixer; beat in
eggs, 1 at-a-time, until incorporated.
Add vanilla; stir until mixed. Combine
flour & baking powder in another bowl;
stir into creamed butter. Mix milk into
batter until smooth. Pour half the batter
into prepared loaf pan. Add half apples &
half brown sugar/cinnamon mixture. Lightly
pat/push apple mixture into batter. Pour
remaining batter over apple layer, top with
remaining apples & add more brown sugar/
cinnamon mixture. Lightly pat/push apples
into batter. Swirl brown sugar mixture
through apples using a finger or spoon. Bake
30-40 minutes until a wooden toothpick
inserted into center comes out clean. If you
notice it getting too brown on top, cover it
loosely with foil & continue baking until the
insides are done.



Waiting to see what tomorrow’s weather will
be like – oldest son has asked us to attend our
grandson’s football game tomorrow. Husband
is still coughing from bronchitis, so we’ll have
to see how he feels tomorrow. (He didn’t want
to go see our doctor, so it’s slow going). If we
go I’ll miss choir practice because this year
grandson is playing TOUCH football (not
‘flag’ like this summer) and apparently these
are full-time games (2 hours plus). The tag
ones were, at most, 45 minutes, total. These
have a half-time (think it’s called that) AND
oldest son said this is their Homecoming
game (WHO has a homecoming game for
9 year olds??? That’s just weird!) Oh well –
we’ll see how it goes, tomorrow.

I noticed that gas prices came down a bit
today; they were $2.39/9 and now they’re
$2.26/9, so that’s a ‘start’, right? Guess I’m
just spoiled wanting the lowest we can get!
Husband & I went to our dealership with
my van yesterday (left rear tire had a faulty
valve stem and caused tire to leak air). We
were there about 25 minutes when the guy
who took our order came to us saying that
there was a bit of a mix-up with his
mechanics. Apparently the guy who does
this stuff didn’t READ the order, just went
ahead & sprayed (whatever) stuff on all
four tire sensors and then repaired the
RIGHT rear tire. When the boss noticed
the mistake he came & told us and then
said it would be another 25 minutes or
so and they’d correct the problem. End
result: we got TWO valve stems replaced
for the price of one! Well, now we know
that the back two tires have new valve
stems, right? Crazy. I like our dealership
(Milosche Chrysler/Dodge, etc – Lake
Orion, MI) – they have a little ‘Deli’
inside the waiting room. I forgot to eat
breakfast (think I had a cookie & 2 grapes,
plus a cup of coffee – I know – don’t judge!).
I ended up getting a scrambled egg, cheese
& ham wrap with homemade salsa for
$4.00 – not bad! It was HUGE – I gave half
to my husband; it was worth the $$$.

Hope you’re enjoying your weekend!




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One CommentLeave a comment

  1. You were lucky that the misreading of the order was corrected before you paid the bill. Hope the game went well.

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