Not much goin’ on around here, lately . . .


The weather is hot (as is most of the area) – in the 90’s, sunny with a tiny breeze (if you’re lucky). Been spending a lot of time indoors (although in MY house, that means wearing long jeans & a hoodie, as my husband loves to keep the AC on constantly – I usually FREEZE!).  Still working on the striped baby blanket – about 12 more rows then it’s just sewing in the ends and that’s done (about a 2 hour job, total, to finish). Just called the names in to the other historical society for this Saturday’s Ice Cream Social; grand total of people from my group going: 4 (counting me). I’m guessing it’s just because it’s so stinking HOT AND it’s summer, when lots of people have plans for their weekends. We’ll see how this goes as to whether I/we return next year. I did find out that not only is the nearest to us building the one with air conditioning but it also has the bathrooms (everyone else has to use out houses) – so we get a couple extra perks, at least.


Crockpot Blueberry Coffee Cake

1 C. flour
1/3 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
1/2 C. vanilla yogurt
2 T. oil
6 oz. fresh blueberries
2 C. hot water
1 T. powdered sugar
1/4 C. melted butter
3/4 C. packed brown sugar

Optional “Swirl” ingredients:
additional 1/4 C. butter, melted &
3/4 C. packed brown sugar, for swirl

Mix flour, sugar, baking powder, baking
soda, salt & cinnamon in a bowl. In
separate bowl combine egg, yogurt, oil
& vanilla. Add egg mixture to flour
mixture – beat until smooth then fold in
blueberries, gently. Spoon mixture into
a small heat-safe casserole dish that will
fit into your crockpot.
If swirl is desired, mix ingredients together
& spoon on top of batter for topping.
Cover tightly with foil. Pour hot water into
crockpot then place foil-covered dish in
crockpot. Cover crockpot & cook on High
3-4 hours. Remove dish from crockpot &
place on wire rack to cool. Sprinkle top with
powdered  sugar & serve. Serves 8


Eggplant Parmesan

1 (7 oz) pkg. mozzarella cheese,
1/3 C. grated Parmesan cheese
1 (1 lb) eggplant, ends trimmed
1/2 C. (Kraft) Balsamic Parmesan
Asiago cheese salad dressing
1 (28 oz) can crushed tomatoes

Preheat oven 400 degrees F.
Spray a 3 qt casserole dish with
nonstick spray.Combine cheeses in a
bowl. Cut eggplant into 1/2-inch thick
slices & brush with salad dressing.
Layer half of eggplant then half of
tomatoes & top with 1/3 of cheese
mixture – repeat layers. (reserve
remaining cheese for later). Cover &
bake 35 minutes until heated through.
Remove cover & top with remaining
cheese – bake, uncovered, 5 minutes
longer until cheeses are melted.

(recipe: kraft recipes)

Egg Salad w/Bacon & Horseradish

12 hard boiled eggs, peeled/chopped
6 ribs celery, chopped
5 scallions, sliced (white part &
2 inches of green)
12 oz. bacon, cut into 1″ pieces,
cooked crisp & drained
2 T. caraway seeds (optional)
3-4 T. prepared white horseradish,
1 C. mayonnaise
salt/pepper, to taste
1/4 C. chopped fresh parsley – garnish

Gently combine eggs, celery, scallions,
bacon & caraway seeds (if using) in
medium bowl. Mix in horseradish &
mayonnaise – fold into salad. Season
with salt/pepper, to taste & garnish
with parsley. Serves 8-10


Cheesy Baked Zucchini

8 C. zucchini (or yellow squash,
or mixed) sliced 1/4″ thick (3-4
coarse salt & fresh black pepper
2 eggs
2/3 C. Half & Half or whole milk
1/2 C. sour cream
butter, for greasing pan
2 heaping cups shredded Gouda
fresh herbs, chopped – like dill,
basil, parsley or thyme

Place sliced zucchini in large colander
set over a bowl & sprinkle with 1/2
tsp. fine salt to remove some of the
water. Refrigerate at least 1 (or 2)
Preheat oven 400 degrees F.
Butter a 8 X 10″ baking dish. In medium
bowl whisk eggs, Half & Half & sour cream.
Season with a few pinches salt/pepper &
1-2 tsp. fresh herbs, if you like. Layer half
of zucchini in pan then pour half egg
mixture over; sprinkle with half Gouda &
repeat. Bake 25-30 minutes until bubbly
around edges & lightly brown on top.
Serves 6 as a side dish

(recipe: cinnamonspiceandeverything

Roasted Squash & Beet Salad

3 bunches arugula or mixed greens
2 1/2 C. butternut squash, peeled/diced
1 1/4 C. feta cheese, crumbled
5 peeled, pre-cooked beets (or roast
beets*) chopped
1 (15 oz) can chickpeas, rinsed/drained
1 pint cherry or plum tomatoes, halved
1/3 C. olive oil plus 2 T.
1/4 C. freshly squeezed orange juice
kosher salt
fresh ground black pepper

Preheat oven 400 degrees F.
Toss cubed squash with 2 T. oil &
season generously with salt/pepper.
Spread out on a baking sheet in even
layer & bake 45-50 minutes until fork
tender. Transfer to large serving bowl &
add chopped beets, arugula, halved
tomatoes, crumbled feta & chickpeas.
In small bowl whisk oil & orange juice
until combined – drizzle over salad &
gently toss until everything is coated.
Taste & adjust seasoning, if necessary.
Serve immediately. Serves 6-8

*If roasting beets at home, place beets
in a baking dish with 1/2 C. water. Cover
with foil & bake 400 degrees F. 50-60
minutes until foil tender. Let cool before


Crockpot Chicken Parmesan

bag frozen breaded chicken strips or
1 (8 oz) pkg. sliced mozzarella cheese

1 (28 oz) can petit diced tomatoes
1 (6 oz) can tomato paste
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil
1/4 C. brown sugar*

Spray insides of crockpot with nonstick
spray. Mix all sauce ingredients in crockpot;
add chicken strips. Cover & cook on Low
4-6 hours or High 3-5 hours. Place slices of
cheese on top about 15 minutes before
you serve. Serves 4-6

*Omit the sugar if you like a tart sauce; if
you prefer a less sweet sauce, use 2 T. brown


Caramel Pecan Ice Cream Dessert

1 3/4 C. flour
1 C. quick-cooking oats
1 C. chopped pecans
1 c. packed brown sugar
1 C. butter, melted
1 1/2 C. caramel ice cream topping
2 quarts vanilla ice cream, softened

Preheat oven 400 degrees F.
In large bowl combine flour, oats,
pecans & brown sugar. Add butter &
mix well. Spread mixture in a thin
layer in a 15 X 10 X 1″ baking pan.
Bake 15 minutes until golden, stirring
occasionally. Crumble mixture while
still warm; cool. Press half of crumb
mixture into 9 X 13″ baking dish. Drizzle
with half of caramel sauce; spread
with ice cream. Top with remaining
caramel sauce & crumb mixture. Cover
& freeze until firm. Remove from freezer
10 minutes before serving. Freeze any
leftovers. Serves 12-15



Hope that you are able to stay cool and relaxed in this heat.
Enjoy your day (and Summer)!



The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. I wanted to be at the social but Wes was coming over to work on the floor. I hope it went well.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: