Beautiful Day!


Our weather is still ‘summer-like’ – it’s around 72 degrees F. now and sunny – I can take that!

I made it to Grandson’s football game yesterday (Husband was still not feeling well enough to go) – I actually FOUND the place ON MY OWN! (I know that sounds funny, but I can get lost in a paper bag!) I was a little late, but not bad. Funny thing – got there and didn’t know the NAME of his team! (He’s played flag football all summer and I knew THAT team, but not the ‘regular’ football team name – sigh). I stood on the sidelines and watched the coaches for awhile – none of them (on that side) looked like my son so I went over to the other side and did the same thing  – this time I spotted my son (after a bit of looking, of course). They played HARD – grandson got knocked down TWICE and stayed down for a few minutes – first time other team jammed his elbow (son is a coach and said he was surprised the other kid didn’t get thrown out of the game for that ‘illegal’ move); second time he got the wind knocked out of him pretty badly. I guess that’s the ‘breaks’ for them playing ‘regular’ football – of course you KNOW I’ve expressed my concerns on this: I don’t think NINE YEAR OLDS should be playing that rough! Call me old fashioned, but their bones are not ready for those really hard hits! The first game this year one of their players got his leg broken! (saw him on the sidelines in his uniform, cast & crutches). His team lost 12 to something like 30+. Since this was also supposed to be their ‘homecoming’ game, they had LITTLE GIRL cheerleaders – not fond of that idea, either! Making them look like made-up grown up girls – not cool in my book:  let them be YOUNG – they’ll grow up soon enough! (I’ll get off my soapbox now and walk away now )


Creamy Tomato/Cucumber Salad

1/3 C. mayonnaise
1/3 C. sour cream
1 T. apple cider vinegar
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
2 tsp. fresh chopped parsley/basil/
dill (optional)
2 medium cucumbers, halved length-
wise & sliced
1 C. sliced sweet or purple onion
1 large tomato, chopped into large

In medium bowl whisk mayonnaise,
sour cream, vinegar, salt/pepper &
hers. Add cucumber, onion & tomato
(with it’s juices) – toss well. Cover &
refrigerate 2 hours. Makes about 4


Garden Vegetable Skillet w/Shrimp

1 lb. (51-70 count) peeled/deveined
1/2 tsp. Cajun seasoning (or seasoning
salt, to taste)
1/2 tsp. Old Bay (optional)
1/4 C. cooking oil, divided
2 C diced, unpeeled red potatoes
2 C. green beans (fresh-trimmed/cut)
1 1/2 C. halved, quartered & sliced
Vidalia onion (or other sweet onion)
1 C. sliced mixed sweet bell pepper (red,
yellow, orange and/or green)
1 large yellow summer squash (halved,
lengthwise & sliced)
1 medium zucchini, halved lengthwise
& sliced
1 T. chopped garlic
1/2 tsp. kosher salt, to taste
1/4 tsp. black pepper, to taste
1/4 C. chopped, mixed fresh herbs
(rosemary, basil, parsley, sage)
1/2 C. sliced grape tomatoes or
chopped fresh tomato
1/4 tsp. red pepper flakes (optional)

Thaw shrimp (if frozen) drain & pat dry.
Season with Cajun seasoning & Old Bay;
let rest. Heat 1 T. oil over medium heat in
large skillet. Cook shrimp, in batches,
stirring frequently, 3 minutes, adding
oil as needed; remove & set aside.
Add another T. oil & potatoes; cook
2 minutes, stirring regularly. Add bell
pepper & onion, cook & stir 3 more
minutes. Add more oil if needed &
remaining vegetables (except tomatoes)
& herbs. Cook, gently stirring, 8-10
minutes until vegetables are tender.
Move veggies to side of skillet, add
more oil, tomatoes & shrimp. Toss
gently until shrimp is warmed.Taste
& adjust seasonings, add red pepper
flakes, if using. Serves 4-6

NOTE: Can also be prepared with raw
sausage, ground beef, cubed chicken
breast, leftover meatballs, or chopped
smoked andouille or mild sausage
– all cooked thoroughly. You can also
add cooked pasta or other veggies
such as carrots, broccoli, mushrooms,
eggplant, cauliflower, okra, butter beans,
southern peas, sweet potatoes OR
frozen vegetables. Can also top with
shredded cheese of your choice.


Peach Crunch Dump Cake

1 (24.5 oz) jar sliced peaches in
light syrup
1 box yellow cake mix
1 stick butter (1/2 C.) cut into
16 pieces
1 C. brown sugar
1/2 C. chopped walnuts

Preheat oven 350 degrees F.
In 9 X 13 greased pan layer
ingredients in order as appears
above. Bake 40 minutes.
Serve warm or cold/with or without
ice cream.

(recipe: Mary Free-Mary’s Recipe

Autumn Apple Pork Roast

1 (4 lb) pork loin roast
salt/pepper, to taste
6 apples, cored/quartered
1/4 C. apple juice or cider
3 T. packed brown sugar
1 tsp. ground ginger

Place roast, fat side up, in oven-
safe pan – rub with salt/pepper. Broil
to remove excess fat – drain. Place
apples in bottom of crockpot &
place roast on top. Mix remaining
ingredients & pour over top. Cover
& cook on Low 8 hours. Serves 6-8


Bacon-Cheeseburger Dip

1 lb. ground beef (or turkey)
8 oz. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz) can diced tomatoes with
green chilies
1 (6 oz) pkg. real bacon bits,
1 tsp. dried parsley

assorted dippers: cut fresh veggies,
corn chips, corn chip “scoops”

Brown ground meet; drain & place in
large skillet. Over Low heat, stir in
cheeses, tomatoes & juices, bacon
bits (reserving 2 T. for garnish). Cook,
stirring frequently, until heated
through & well blended. Pour into
a 2 qt. crockpot. Cover & cook on
Low 2-3 hours, stirring occasionally.
Stir in parsley & sprinkle remaining
bacon bits on top just before serving.
Serves 6-8


German-style Fried Potatoes
(overnight recipe)

1 1/2 lb. small potatoes, boiled in skins/
peeled  then refrigerated overnight
1 medium onion, finely chopped
4 thin slices bacon, cut into small cubes
2-3 T. olive oil & butter (50/50 mix)
salt/black pepper, to taste

Slice cold potatoes into thin 1/8″ slices.
Add 1 T. oil to large frying pan & heat. Fry
onions until soft then add bacon. Continue
frying until bacon & onions are lightly
browned; remove from pan using slotted
spoon. Add remaining oil/butter to pan
& fry potato slices over Low/Medium heat,
turning occasionally. Brown lightly on one
side before turning until potatoes are
almost done. Return onion/bacon mixture
to pan, season with salt/pepper & continue
frying at Medium heat until all is nicely
browned. Serves 4


Tropical Crisp

2 (20 oz, ea) cans chunk pineapple
drained (or 2 1/2 C. chunked fresh)
3/4 C. finely crushed Ritz or similar
1 C. packed light brown sugar
1/4 C. unsalted butter, divided

Pour half of pineapple into crockpot;
cover with half cracker crumbs & half
brown sugar. Dot with half the butter.
Layer with rest of pineapple, cracker
crumbs, brown sugar & butter. Cover &
cook on Low 2 hours. Serve warm.
Serves 4

Note; Great with ice cream


Today is my ‘stay in my jammies’ day! The
past week was pretty busy and, although
I ‘should’ go shopping & take my books
back to the library, I’m going to play
hookey! (it’s 10 cents a book late fee-
30 cents won’t break me). Tomorrow is
our Knit/Crochet Movie night and I’m
going to make Stuffed Zucchini – (think
I posted the recipe in a earlier blog) – sounded
pretty easy – since our ‘food theme’ this time
is “Italian” I’m calling them appetizers –
cutting the zucchini halves into smaller
pieces. Looks like we’re having around 10
people; food so far: Lasagna, Pizza casserole,
salad, garlic bread, and a dessert (maybe
two – depends on whether another lady
can come). Am planning on stopping by
our local Fruit/Veg. stand on the way to
the library and checking out their
tomatoes & zucchini – stopped there early
this year and their tomatoes were huge
but pretty pricey. Husband is hinting at
BLT’s so think that’s what’s for dinner

Hope you’re enjoying this ‘last of the
Summer-like’ weather – remember to
do something nice for YOURSELF!
Take a nap, read a book, take a walk,
get an ice cream, buy yourself a little
treat (candy bar – favorite hot drink-
whatever). Life is short – eat dessert



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One CommentLeave a comment

  1. BLTs sound great to me . you are lucky you live a ways from me or I would be there for supper.

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