and here comes JUNE!


Another gorgeous day here – 81 degrees, sun shining, slight breeze – PERFECT summer weather! What, you ask, are my plans for the day? Why, dearie – absolutely NOTHING! (I ‘might’ make steak & eggs for dinner – depends on whether the guys want that or leftover Beef Stir-fry & rice). Finished another book by my (new) favorite author Michael Palmer; checked out 4 more last Saturday and now have 2 left ‘this’ time. Was very happy to see he’s a very prolific author – there are a good 10-12 more books I haven’t yet read of his! YAY! Upon reading the author info, turns out he was a doctor for over 20 years – THAT’S why his books are so detail oriented! They’re all medical murder/mysteries (which I love).


Raspberry Cheesecake Bites
(no bake)

12 oz. raspberries, washed/dried
2 (8 oz, ea) pkgs. cream cheese,
room temp
2 C. Cool Whip, thawed
1 1/2 C. graham cracker crumbs (10-12
1/3 C. sugar
1/2 tsp. vanilla

In large bowl cream together cream
cheese, sugar & vanilla until smooth
then mix in raspberries until broken
down & incorporated yet still a little
chunky. Fold in Cool Whip using a
rubber spatula until just combined
then freeze 1 1/2 – 2 hours until firm.
Place graham cracker crumbs in a
shallow dish or pie plate. Line a
baking sheet with parchment or
waxed paper.
Using small ice cream scoop or table-
spoon, scoop 1-2 inch balls of mixture
and roll into a ball. Roll balls in graham
cracker crumbs until completely coated.
Place balls on baking sheet and freeze
until ready to eat then let stand at room
temperature a few minutes before serving.
Serves 12


Grilled Jalapeno Corn Salsa

4 small ears corn
1 T. olive oil (or nonstick spray)
1/2 C. finely diced red onion
1/2 small jalapeno, finely diced
1/2 C. chopped cilantro (not packed)
juice of 1 lime
pinch chili powder
1/2 tsp. salt
1/2 tsp. pepper

Preheat grill to medium. Coat corn
on the cob with oil/spray & season
with salt/pepper. Place on grill & grill
1 minute on each side or until lightly
charred. Remove corn from grill & cool.
Once cooled, carefully cut kernels off
cob & place in bowl. Add all other
ingredients & mix well. Serves 4


Fresh Fruit Salad with Honey-Lime

10-12 C. assorted fruits – such as:
2 apricots, sliced (about 1 1/2 C.)
3 kiwi, peeled/sliced (about 1 C.)
1/4 honeydew melon, chopped (about 2 C)
1 lb. strawberries, sliced (about 2 C. sliced)
2 C. blackberries
2 C. red & green seedless grapes
1 1/2 C. blueberries

juice of 2 limes (about 1/3 C.)
1/3 C. honey
1 T. finely chopped fresh mint (8-10 large

In large bowl combine fruits – refrigerate.
In small bowl whisk lime juice, honey &
mint together – drizzle over fruit & toss
lightly when ready to serve. Keep chilled.


Copycat Red Lobster Biscuits

2 T. unsalted butter, melted
1/2 T. garlic, minced
2 C. Bisquick baking mix
3/4 C. shredded sharp Cheddar cheese
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 C. cold water

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper or spray sheet with nonstick
spray. Melt butter in small bowl in
microwave or over Low heat in
small frying pan. Add 1/2 T. minced
garlic & saute 30 seconds-1 minute.
Remove from heat. In medium bowl
combine Bisquick, cheese, garlic powder
& Ital. seasoning. Add cold water & stir
just until mixed. Drop by heaping
tablespoons onto prepared baking sheet.
Bake 8 minutes; remove & brush tops
with garlic butter. Return to oven &
bake 5-6 additional minutes until
biscuits are golden brown.

(recipe: Courtney Luper-Facebook)

Orange Chinese Chicken Casserole

1 pkg. chicken breasts with rib meat
(about 10 small pieces)
2 eggs
3/4 C. flour
1 (14 oz) pkg. rice noodles
1 (28 oz) can Asian stir-fry vegetables
(or any of your favorite Asian vegetables)
1 (20.75 oz) bottle orange sauce*

Preheat oven 350 degrees F.
Cube chicken into 1 1/2 inch pieces. Beat
eggs in small bowl. Place flour in another
small bowl. Dip each piece of chicken in
egg then in flour & place on a baking
sheet. Bake 25-30 minutes, turning over
after 15 minutes. While chicken is baking
cook noodles accordg. to pkg. directions.
Drain & pour into a 9 X 13″ baking dish.
Pour vegetables over noodles & pour
1 1/2 C. orange sauce over top – mix.
When chicken is done, add to noodle
mixture. Pour another cup of orange
sauce over chicken & mix. Add more
sauce, to taste. (you can also bake
5 more minuets, if desired, to heat

*Poster said they used Panda Express
orange sauce


Crockpot Ranch Dressing Roast

1 chuck roast
1 pkg. Ranch salad dressing mix
1/2 stick butter
potatoes, peeled/cut into chunks
carrots, peeled/cut into chunks

Place roast in crockpot; sprinkle
dry dressing mix on top. Place 1/2
stick butter on top & add potatoes/
carrots. Cover & cook on Low
6-8 hours (or High 4 hours)

(recipe: Courtney Luper-Facebook)

No-Cook Strawberry Freezer Jam

7 C. strawberries, hulled
1 3/4 oz. pkg. light powdered pectin
1 3/4 C. sugar, divided
1 c. light corn syrup
8 1/2 pint freezer-safe plastic containers &
lids, sterilized

Thoroughly crush strawberries in a large
bowl. Combine pectin with 1/4 C. sugar.
Gradually add pectin mixture to
strawberries, stirring vigorously; let
stand 30 minutes, stirring occasionally.
Add corn syrup; mix well. Gradually stir
in remaining sugar until dissolved. Spoon
into containers, leaving 1/2 inch space on
top; secure lids. Let stand overnight at
room temp. before freezing.
May be frozen up to one year. Store in
fridge up to 4 weeks after opening.
Makes 8 containers


Nutella-stuffed Cinnamon Sugar

1 1/2 C. flour
1/2 C. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1/4 tsp. salt
3/4 C. milk
1/4 C. vegetable oil
1 large egg
1 tsp. vanilla
8 tsp. Nutella (chocolate/hazelnut

Cinnamon Sugar Topping:
1/4 C. sugar
2 tsp. cinnamon
3 T. unsalted butter, melted

Preheat oven 400 degrees F.
Line 8 muffin cups with paper
liners. In large bowl combine flour,
sugar, cinnamon, nutmeg, baking
powder & salt. In large glass
measuring cup or bowl whisk
together milk, vegetable oil, egg
& vanilla – pour mixture over dry
ingredients & stir using rubber
spatula just until moist. Scoop a
spoonful of batter evenly into muffin
cups. Drop 1 tsp. Nutella into center
of each cup & top with remaining
batter to completely cover filling.
Bake 13-15 minutes until a toothpick
inserted into center comes out clean.
Combine cinnamon & sugar; when
muffins are done, cool 10 minutes then
dip each muffin top into melted butter &
then into cinnamon/sugar mixture. Let
cool on wire rack. Makes 8 muffins



Seems kind of funny not needing
to pick up my grandson today (my
‘usual’ is Fridays) but we had him
yesterday instead. Did the now
‘usual’ of stopping at 7/11 for
Slushies (once again I froze my
tongue with a Peach Lemonade
flavor – tart but ‘peachy’). It seems
yesterday was his ‘let’s play board
games’ thing – so we did. Of course,
he beat me at almost every game we
did: “Goofy Golf”, “Pizza Party”, “Don’t
Wake the Dragon” and “Peanut Butter &
Jelly” – but that’s OK (and NO, I wasn’t
deliberately losing!).

Well, guess I’ll wrap this one up for the
day. Hope you have a really GREAT day
and enjoy the beginning of SUMMER!



PS: Disclaimer: Just remember, the
recipes I post are NOT mine; I post
the site/location after each one.



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One CommentLeave a comment

  1. I’m gathering papers and information for the closing on Monday. *I’ll be glad when it is over.

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