and a few days later . . .


Since last I posted we’ve gone through my 68th birthday Saturday and Fathers Day yesterday – both were pretty quiet. For dinner Saturday I asked for Jet’s deep-dish veggie pizza – husband got 2 and Greek salad, so we were stuffed. Yesterday oldest son dropped by with a 24-bottle case of the ORIGINAL Mountain Dew in glass bottles – for his dad (who will drink nothing else  – great idea/present!).  I’m now 68 and still in good health & looking forward to this coming weekend for Log Cabin Days when I’ll be knitting from 10 a.m. – 5 p.m., answering lots of peoples questions about knitting/crochet and enjoying myself outside.


Mandarin Orange Cake

1 box yellow cake mix
1/2 C. oil
4 eggs
1 (11 oz) can mandarin oranges
with liquid

Preheat oven 350 degrees F.
Place all ingredients in a bowl; beat
3-4 minutes. Spray 3 round cake
pans with nonstick spray & pour
cake batter into pans. Bake 25-30

1 (20 oz) can crushed pineapple
in it’s own juice
1 (3.5 oz) pkg. vanilla instant pudding mix
1 (13 oz) tub Cool Whip, thawed

Mix dry pudding mix & pineapple
together; fold in Cool Whip & frost
one layer at a time then frost top &
sides. Refrigerate.

(recipe: Courtney Luper – Facebook)

Bacon Ranch Cabbage

1 bag precut cabbage mix
1/2 lb. cooked bacon
1 onion, chopped
1 envelope dry Ranch seasoning mix
2 T. olive oil

Cook bacon – remove from pan. Cook
& caramelize onions in bacon grease
& 2 T. olive oil. Add cabbage & cook
down; add Ranch dressing mix & bacon;
continue cooking down to desired

(recipe: Courtney Luper – Facebook)

Garden Vegetable/Brown Rice Casserole

1 T. olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 C. zucchini, shredded (skin on)
(2 small zucchini)
2 C. carrots, shredded
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil, chopped
1 T. dried summer savory
1 1/2 C. brown rice, cooked
1/4 C. Parmesan cheese, grated
1/2 C. Cheddar cheese, shredded
2 eggs, slightly beaten

Preheat oven 350 degrees F.
Spray 2 qt. casserole dish with nonstick
spray. Place large skillet over medium-high
heat; add olive oil, onion & bell pepper –
cook about 4 minutes until veggies begin
to soften. Add garlic & cook 1 more minute.
Add shredded carrots, zucchini & salt – cook
5 minutes until carrots begin to soften; remove
from heat & add basil, summer savory, rice,
Parm. & Cheddar cheeses – stir to combine
then allow to cool slightly. Stir in beaten
eggs until thoroughly combined then transfer
to baking dish. Lay tomato halves across top
then push down slightly into casserole.
Sprinkle top lightly with salt/pepper then
grated Parm. cheese. Bake 40-45 minutes
until center is hot. Remove from oven &
place under broiler a few seconds to brown
top. Serve hot. Serves 6-8


Tex-Mex Chopped Chicken Salad

1 C. ranch salad dressing
2 T. taco seasoning mix (hot or mild)

3 C. cooked chicken, cooled/diced
4 C. chopped romaine lettuce,
about 1 head
2 Roma tomatoes, diced
1 cucumber, seeded/diced
1 C. corn kernels (fresh or frozen)
4-5 green onions, sliced
1 (15 oz) can black beans, drained/
4 oz. sharp Cheddar or Pepper Jack
cheese, cut into 1/4″ cubes
1/4 C. chopped cilantro
juice of 1/2 lime
1 C. crushed tortilla chips

(Optional toppings)
diced jalapeno pepper
toasted pumpkin seeds
diced avocado

In large bowl stir all ingredients
for dressing – refrigerate until
ready to serve.
In large bowl toss all salad ingredients
together; add dressing a little at a time,
then toss until lightly coated. Season
with salt/pepper, to taste – serve
immediately. Serves 8


Grilled Peaches with Ricotta

1 T. honey
1 T. butter
1/2 tsp. vanilla
2 C. Ricotta cheese
1/4 tsp. ground cinnamon
1 lb. fresh peaches, halved/cored
1/3 C. pistachios, chopped
(optional garnish)
fresh berries – garnish
freshly chopped mint – garnish

Combine honey, vanilla, Ricotta &
cinnamon in medium bowl; whip
together using fork or whisk. Combine
honey & butter in medium sauce pan
over medium heat; stir until melted
& combined then brush over peaches.
Grill – cut sides down (do not turn)
3-4 minutes until grill marks form.
Remove from grill & top with ricotta
mixture. Use optional garnishes, if
desired. Serves 4


Pizza Sliders

12 (connected) dinner rolls
1 C. pizza sauce
1/2 thin deli-slices mozzarella cheese
24 deli slices sandwich pepperoni
4 strips thick-cut bacon, cooked/
1/2 C. butter, melted
1 tsp. garlic powder
1 tsp. onion powder
2 T. dried oregano
1/4 tsp. chili flakes
1 T. grated Parmesan cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Slice rolls horizontally (keeping
them connected) & place bottoms in
pan. Spoon pizza sauce onto bottoms &
spread out evenly. Add 6 slices mozz.
cheese to cover sauce, layer with 12
slices pepperoni; top with chopped
bacon. Add remaining 6 slices  mozz.
cheese, followed by 12 slices pepperoni.
Place roll tops on top of pepperoni.
Whisk melted butter, garlic & onion
powders, oregano & chili flakes –
pour evenly over top of rolls. Cover
with foil & let stand 10 minutes.
Bake 10 min. with foil on. Remove
from oven & serve. Makes 12

(recipe: sugarandsoulco.)

Crockpot Chicken Ranch Tacos

2 lb. boneless skinless chicken
breasts or thighs, cut into chunks
1 pkg. dry Ranch salad dressing mix
1 pkt. taco seasoning mix
1 (14 oz) can chicken broth

Add all ingredients to crockpot; stir
well to combine. Cover & cook on
High 3 hours (or Low 6 hours) –
LONGER if chicken is frozen. Once
chicken is fully cooked, drain off
any excess liquid. Using a fork, shred
chicken. Serve meat in tortillas or
taco shells with your favorite toppings.
Serves 6


Chocolate Root Beer Cake

1 box Devil’s food cake mix
1 can root beer, divided
1 1/2 tsp. root beer extract, divided
2 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
combine cake mix, 3/4 C. root
beer & 1 tsp. root beer extract;
mix well & pour into prepared
pan. Bake accordg. to pkg.
directions then remove from
oven to cool completely. While
cake is cooling, combine powdered
sugar & 1/2 tsp. root beer extract.
Mix some then add root beer,
1 T. at a time until frosting is
smooth & will easily pour over
cooled cake. Pour over cooled
cake & let frosting set up before



Finally found a pair of sandals I liked – went to;
they even had a ‘first time order’ discount so that made me

Slowly sorting out what yarn/needles I’ll be taking to
Log Cabin Days – it’s such a fun day (tiring, but fun) –
lots of enthusiastic people who are there (like me
and my group) representing life in the late 1800’s/
early 1900’s. There are the 1800’s Muzzle Loaders
(who love shooting off their guns over the lake –
REALLY LOUD!); 2 ladies who bring their spinning
wheels & spin wool into yarn, wood carvers/turners;
a Alpaca farmer who brings 2 alpaca to see;
the Sisters of the Union (2 ladies who set up their own
tents, bring food to cook, work on crafts like making
candles, knitting, etc.; a small group of people who
still do the very old art of Tatting; plus a really
excellent local orchestra and a great Barbershop
group (more than a quartet) – lots to see and do
Oh! plus my group!

Not much going on this week – grandson will be
on vacation with his  mom to Pennsylvania so
I’m free of babysitting until June 30th.

Hope your day is going just as you’d planned –
enjoy this weather! It’s been in the high 80’s
the past few days  – sure hope it cools off for
the weekend! (Not like LAST YEAR when I FROZE
the first day of Log Cabin – it was very windy,
rainy and in the 40’s!).




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3 CommentsLeave a comment

  1. Happy birthday!

  2. Happy B-day! The Garden Vegetable Casserole sounds devine,thx for the recipe. 🙂

  3. It looks to be a good weekend. Enjoy!

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