Here comes the Holiday WEEKEND!


This has been a CRAZY week! We had our grandson all day yesterday and then his Dad said: “See you in the morning!” (WHAT?) Turns out they forgot to tell us we get him every-other Friday, starting TODAY! Good thing I didn’t really have any plans – eh? Tomorrow is grandson’s 10th birthday party (he turned 10 on the 23rd) – they will be having a cook-out so I volunteered Broccoli Salad & Baked Beans (was ‘going’ to go grocery shopping after his Dad came to pick him up – but . . . his dad was late, so guess I’ll have to do that first thing in the morning, sigh). Middle son is still struggling with the Medicare insurance application – he’s been accepted but then we had to go on line to chose a company – crazy. (Son kept vacillating on which company – finally, after a good 2 hours, we got it done. He had stored his information on his laptop and we couldn’t transfer/print/email, or any other way that info from his laptop to my computer – took husband a good hour of fiddling around before we finally had a good attachment WITH the needed information…more SIGH!) Ah, yes – life can be fun IF you don’t let it get you down!


Peanut Butter Custard Blast

2 C. Oreo cookies, crushed
2 T. sugar
1/3 C. butter, melted

1 1/2 C. sugar
1/3 C. cornstarch
2 T. flour
1/2 tsp. salt
6 C. milk
6 egg yolks, beaten
1 C. creamy peanut butter

2 C. heavy whipping cream
1 T. powdered sugar
6 peanut butter cups, chopped
1/2 C. chopped salted peanuts
2 T. chocolate syrup

Preheat oven 375 degrees F.
In small bowl combine cookie crumbs &
sugar; stir in butter. Press mixture onto
bottom of a greased 9 X 13″ baking dish.
Bake 8 minutes until set; cool on wire
In large saucepan combine sugar, corn-
starch, flour & salt; stir in milk until smooth.
Cook & stir over medium-high heat until
thickened & bubbly. Reduce heat, cook &
stir 2 minutes; remove from heat’ stir a small
amount of hot mixture into egg yolks; return
all to pan, stirring constantly. Bring to gentle
boil & cook, stirring 2 minutes. Remove from
heat; stir 1 C. into peanut butter until smooth.
Gently stir peanut butter into pan; pour over
crust. Cool to room temp; cover & refrigerate
at least 2 hours.
In large bowl beat cream until it begins to
thicken. Add powdered sugar; beat until stiff
peaks form. Spread over peanut butter mixture;
Sprinkle top with peanut butter cups & peanuts.
Drizzle top with chocolate syrup. Makes 15

To make ahead:
After peanut butter custard is poured over
crust, refrigerate overnight. Before serving, top
with sweetened whipped cream, peanuts, peanut
butter cups & chocolate drizzle.


Maple-Mustard Chicken Wings

1 T. kosher salt
1 tsp. ground black pepper
1/8 tsp. cayenne pepper
3 lb. chicken wings, separated into
drums & midsections
1/3 C. maple syrup
1/4 C. Dijon mustard
2 T. whole grain mustard
1 T. cider vinegar
2 tsp. soy sauce
vegetable oil – for oiling grill

Combine salt/pepper & cayenne in
large ziplock bag; add chicken & toss
until evenly coated. Refrigerate at
least 30 minutes or up to 2 hours.

Heat grill to medium-high (about 375-
425 degrees F.) Place maple syrup, Dijon
mustard, whole-grain mustard, vinegar
& soy sauce on a small nonreactive bowl;
whisk to combine.
when grill is ready, use tongs to rub grate
with several layers of paper towels dipped
in vegetable oil. Place wings on grate in
single layer-not touching (if needed, cook
in batches). Cover grill & cook, flipping wings
occasionally with tongs until skin is opaque &
not longer raw-looking (about 10 minutes).
Brush all over with reserved maple/mustard
sauce & continue cooking, flipping & basting,
until wings are golden, no longer pink in
middle & skin is crisp, about 10-15 minutes
longer. Makes 6-8 servings

(recipe: Marys Recipe Exchange)

Cheesy Shoestring Potato Bake

4-5 large potatoes cut into thin french
fries enough to fill a 9 X 13″ glass baking
1 pint (2 C.) whipping cream
salt/pepper over the potatoes & cream
2 tsp. parsley flakes
2 C. grated Cheddar cheese

Preheat oven 400 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Arrange potatoes in dish, cover
with cream on top; salt/pepper potatoes
very generously. Sprinkle at least 2 C.
grated Cheddar cheese on top; sprinkle
with parsley flakes. Spray a piece of foil
that’s a little bigger than the 9 X 13″
pan with nonstick spray & cover the
dish (spray side in). Poke top of foil with
a fork 2-3 times to allow steam to escape.
Place pan in middle of oven & bake 1 hour
15 minutes until potatoes are tender. During
last 15-20 minutes of baking time, lower
the oven rack one more step – this makes
the bottom of your potatoes brown &
crispy. Remove from oven, remove foil &


Crunchy Oven-Fried Chicken

1 whole chicken, cut up
3 C. flour
2 tsp. garlic pepper
1 tsp. sugar
2 tsp. paprika
1 C. buttermilk**
2 eggs
1 tsp. baking powder
3/4 tsp. baking soda
olive oil

Preheat oven 350 degrees F. *
In baking pan whisk flour, garlic
pepper, sugar & paprika. In medium
bowl whisk buttermilk, eggs, baking
powder & baking soda until smooth.
Dip each piece of chicken in buttermilk
mixture, shake off excess then roll in
flour mixture. Dip (again) in buttermilk
& then flour mixture (that’s 2 dips each)
Place in baking pan & drizzle top with
olive oil – repeat with rest of chicken.
Bake 50-55 minutes until chicken is

*The trick to this chicken is placing the
cookie sheet IN the oven while it’s
heating – when you place the dipped
chicken on the pan you’ve got a hot
surface that ensures both sides of
the chicken are fried evenly.

**IF you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar in
a 2-Cup measuring cup – fill rest of
cup to 1 C. measure with  milk. Stir &
let stand 5 minutes – now you have


Zucchini Fritters

1 1/2 lb. grated zucchini
1 tsp. salt
1/4 C. flour
1/4 C. crumbled feta cheese
2 cloves garlic, minced
1 large egg, beaten
salt/pepper, to taste
2 T. olive oil
2 T. minced fresh dill

For Dipping: sour cream or
plain yogurt

Place grated zucchini in colander or
strainer over sink & add the 1 tsp.
salt – gently mix & let stand 10 minutes.
Drain zucchini with a cloth or paper towels.
In large bowl combine zucchini, flour, feta,
dill, garlic & egg – season with salt/pepper &
mix. Heat oil in large skillet over medium-high
heat. Once oil is warm, scoop a tablespoon
of mixture into oil – flatten with back of a
spatula & cook until underside is golden
brown, about 2 minutes – flip & cook other
side (1-2 minutes). Serve with sour cream,
plain yogurt or plain. Makes 4 servings


Spinach Dip-stuffed French Bread

1 loaf French bread
1 T. olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 (12 oz) pkg. frozen spinach,
2 T. pesto
1 T. Worcestershire sauce
1/2 C. mayonnaise
4 oz. cream cheese, softened &
chopped into pieces
1/2 C. sour cream
1/2 C. Parmesan cheese
1/2 C. Monterey Jack cheese,
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Slice top portion of bread to create
a ‘bread boat’. Heat olive oil over
medium heat in skillet & saute onions
until soft; add red pepper & garlic;
saute 1 minute longer. Stir in spinach,
pesto, Worc. sauce, salt/pepper &
mayo. until well combined. Reduce
heat to low & stir in cream cheese
until melted. Once melted, stir in
sour cream, Parm. cheese, 1/2 C.
mozz. cheese & Monterrey Jack
until combined. Spoon dip into
bread ‘boat’ & top with remaining
1/2 C. mozzarella cheese. Place
on a baking tray & bake 25
minutes until cheese is melted &
bread is golden. Slice & serve.

(recipe: Tornadough Alli)

Crockpot Peach Cobbler

2 (21 oz, ea) cans peach pie filling
1 (15.25 oz) box yellow cake mix, dry
1/2 C. COLD butter

Vanilla ice cream – on the side

Spray insides of crockpot with nonstick
spray. Dump pie filling on bottom – evenly
spread out.Pour cake mix over filling &
spread out. Slice cold butter into thin
squares & lay on top of dry cake mix. You
should be able to cover the entire top
with thinly sliced squares of butter.
Cover & cook on Low 3-4 hours until top
is golden brown. Serve warm with
vanilla ice cream (optional)  Serves 8



After all the warm weather we FINALLY had
rain last night (how much, I’m not sure). I was
just glad to see the ground wet and my petunias
looking droopy (from the rain). The forecast for
the next few days is 79 – 82 degrees F. – good
summer weather, no too hot!

Gas prices in the area are still dropping – last I
checked 2 days ago they were at $2.39/9 – not
bad! That will help those who are traveling this

Other than my grandson’s birthday party, we don’t
have anything special planned for the weekend/
holiday. I bought a huge slab of ribs and will be
baking them and adding potato salad, baked
beans & cole slaw to the mix for Monday.

I finally finished one of the two baby blankets
(not the pink/white squares one) – will photo it
when I get a chance. Next I’ll be looking for a good
pattern for the various greens/white & teal blanket
I have the yarns for . . . been having fun (at least I
think it’s fun) looking at various sites, trying to
decide whether I want to knit or crochet the next
one. Getting pretty close to 50 baby hats for delivery;
will probably get those done next week (I try to take
25 Premie & 25 Newborn each time).

Enjoy your day/evening!




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One CommentLeave a comment

  1. The 4th dinner sounds great I almost drooled on my keyboard. It is so hard to believe that the grandson has turned 10, Have a great weekend!!!

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