Absolutely GORGEOUS Day!


75 degrees F. outside, sunny with slight breeze – just PERFECT weather! The Black-eyed Susans are in bloom in my yard – sure are sunny/happy flowers! Just got back from a quick trip to the library, fruit stand, Krogers and Tim Hortons (treated husband & I to a pumpkin donut – besides our ‘usual’ coffees) – YUM! Tonight is the Knit/MOVIE night and I had to stop for the fixin’s for the Stuffed Zucchini. I ended up going on line and perusing about 5 different recipes to combine some & come up with own twist on it. The original recipe I had called for cooked/crumbled bacon but the rest called for Pork Sausage – I switched – pork sausage is MUCH MORE flavorful, in my opinion. We’ll see how it all turns out tonight – so far there’s only 6 ladies & me – small but should be fun!

Got a bit bored with all the crochet so I grabbed more baby/variegated yarn and started another knit afghan using one of my old favorite patterns: Cluster Rib. Really easy pattern – you work Rows 1 – 4 once, then just repeat Rows 3 & 4 over & over – simple! I will eventually finish both afghans – sometimes I just need the variety of two projects at once – Yep, it’s the old “Type A” personality thing – gotta always DO MORE! (I’m crazy – I know it!)


This is the crocheted X-pattern baby afghan (& hat) It does tend to ‘cup’ on the squares – putting it on the wooden picnic table helps it lay flat)


Hot Apple Pie DIP

1 (8 oz) pkg. cream cheese
2 T. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped/divided
1/4 C. shredded Cheddar cheese
1 T. finely chopped pecans

Preheat oven 375 degrees F.
Mix cream cheese, sugar & spice
in medium bowl until blended;
stir in half the apples. Spread
mixture on bottom of shallow
baking dish; top with remaining
apples, Cheddar cheese & nuts.
Bake 10-12 minutes until heated
through. Makes 16 (2 T. each)

(recipe: Kraft recipes)

Cheesy Stuffed Butternut Squash

1 (2 lb) butternut squash
1 C. water
3/4 C. shredded sharp Cheddar cheese
1/2 C. sour cream
1 T. chopped chives
1/8 tsp. smoked paprika
6 Ritz (type) crackers, crushed,
about 1/4 C.
1 T. butter, melted

Preheat oven 425 degrees F.
Cut squash lengthwise in half; scoop
out seeds. Add water to 9 X 13 pan;
place squash cut sides down, in pan &
cover. Bake 40 minutes until squash
is tender when pierced with a knife.
Cool 10 minutes then transfer squash
to cutting board; drain liquid from pan.
Scoop out squash into medium bowl
leaving 1/4 ” thick shell. Add cheese,
sour cream, chives & paprika to
squash flesh & mix well. Spoon into
shells. Mix cracker crumbs with butter
& sprinkle over squash; return to
baking dish & bake 22-24 minutes
until heated through.
Serves 6 (1/2 C. each)

(recipe: Kraft recipes)

Maple-Baked Apple Chicken

4 small boneless skinless chicken
breasts (1 lb)
1/2 C. sliced onions
2 red cooking apples, sliced
1/2 C. maple pancake syrup
1/3 C. zesty Italian salad dressing

Preheat oven 350 degrees F.
Cook chicken in large ovenproof
skillet sprayed with nonstick spray
on medium-high heat 3 minutes on
each side (or until evenly browned).
Remove from heat & top with onions,
surround with apples. Mix syrup &
dressing – pour over chicken. Bake
20-25 minutes until chicken is done
(165 degrees F.). Drizzle with syrup
mixture from bottom of skillet.
Serves 4

(recipe: Kraft recipes)

Pineapple/Coconut/Zucchini Bread

2 C. grated zucchini (packed – DRAINED)
1 can crushed pineapple, drained
1 (7 oz) pkg. flaked coconut
3 eggs
2 C. sugar
1 C. vegetable oil
3 C. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 C. chopped nuts

Preheat oven 350 degrees F.
Spray 2 loaf pans with nonstick spray.
Combine eggs, oil & sugar, beat well.
Add zucchini then mix all dry ingredients
together & fold into zucchini mixture.
Mix in vanilla; blend in pineapple, coconut
& nuts & pour into prepared pans.
Bake 1 hour – check using toothpick inserted
into center of loaves – poster said her loaves
took 75 minutes).
Cool 10 minutes before remove from pans
& moving to wire racks to cool.
Makes 2 loaves

(recipe: Pat J.)

Chicken Wild Rice Soup

4 1/2 C. chicken broth
2 C. water
2 boneless, skinless chicken breasts
1 box Rice-a-Roni Long Grain & Wild
1/2 tsp. salt (to taste)
1/2 tsp. pepper
1/2 C. flour
1/2 C. butter
2 C. Half & Half
1 C. grated carrots (or diced)
1 C. diced celery

Combine broth, water, carrots,
chicken, celery & rice (along with
seasoning packet) in large crockpot.
Cover & cook on Low 6 hours or on
High 4 hours. Remove chicken & shred
using 2 forks; add back to crockpot. In
a small bowl combine salt/pepper &
flour. In medium saucepan over medium
heat melt butter. Stir in flour mixture
by tablespoon to form a roux. Whisk in
Half & Half, a little at a time, until fully
incorporated & smooth. Stir cream
mixture into crockpot & let cook on Low
15 more minutes.

(recipe: Facebook)

Cheesy Crockpot Potatoes

1 (32 oz) pkg. frozen Southern-style
potatoes, thawed
2 (10.75 oz, ea) cans Cheddar cheese soup
2 (12 oz, ea) cans evaporated milk
2 (2.8 oz, ea) cans French fried onions,

Mix all ingredients except onions in
a bowl. Spray insides of crockpot with
nonstick spray. Spread half of mixture
evenly across bottom of crockpot & cover
with half of fried onions. Spread
remaining mixture on top of onions &
top with remaining onions (reserve a
few to sprinkle on just before serving).
Cover & cook on Low 8 hours, stirring
occasionally. Sprinkle top with a few
reserved onions & serve. Serves 8-10

(recipe: recipesthatcrock.com)

Chocolate Peanut Drops

4 oz German sweet chocolate, chopped
1 (12 oz) pkg. semisweet chocolate chips
4 (10-12 oz, ea) pkgs. white baking chips
2 (16 oz, ea) jars lightly salted dry roasted

In 6 qt crockpot layer ingredients in order
listed – DO NOT STIR. Cover & cook on Low
1 1/2 hours; stir to combine. (If chocolate
is not melted, cover & cook 15 minutes
longer; stir – repeat in 15 minute increments
until chocolate is melted) Drop mixture by
rounded tablespoonfuls onto waxed paper.
Let stand until set. Store in airtight container
at room temperature. Makes about 11 dozen.

Chocolate Peanut Bark:
Cook chocolate mixture as directed; spread
into two 15″ X 10″ X 1″ waxed paper-lined
baking pans. Refrigerate 30 minutes until firm.
Cut into bite-sized pieces.

(recipe: tasteofhome.com)


Hope that you are able to enjoy this
really nice/beautiful/gorgeous day
(that’s also hoping YOUR weather
is as nice as mine today). It’s the
perfect day for a walk, a picnic,
playing catch/tossing a football,

Life is short – remember to ENJOY it!



PS: and remember to tell the ones you
love that they really are important to
you, too!


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3 CommentsLeave a comment

  1. The blanket is lovely. I pushed Fall a bit today by puuting up a new flag and two wreaths.

  2. sorry that is putting not puuting.

  3. You blanket is beautiful 🙂 And I can’t wait to try your hot apple pie dip. What do you use to dip in it? Pretzels? Graham crackers?

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