and here come the rains!


It’s been pretty hot here the last almost 2 weeks, most days either high 80’s or into the 90’s and no rain. Last night, late, we had a pretty good thunderstorm and today it’s been pretty dark out. I needed to run to the grocery store for more bread (we had BLT’s for dinner last night and extra fixin’s so needed the bread. I didn’t get much sleep last night (long story) so I knit early this morning then started in on my current reading book . . . woke up with book on my face and the room almost as dark as night! Oh golly! Still needed to get to the store, so hurriedly dressed & drove there – ended up sitting in my car about 2-3 minutes before the rain let up. This particular store is always extremely COLD – when I came out the doors I was hit by a huge WALL of HUMIDITY! Rains stopped, HUMID started – BIG TIME! We ‘were’ supposed to go to our Sunday School picnic today at 4 p.m. but we decided that with the rains (and lack of sleep) we’d just stay home.

For some reason I thought I had already written about my current knitting project, but apparently not. After thinking over what I could knit NOW for my upcoming grandbaby, I decided to knit a set of baby blocks. It’s been a good 6+ years since I’d done these (only once before, for a close friends daughter) so I had to refresh my knitting ‘memory’. Since I don’t know (yet) whether it’s a girl or boy, I started with one in white & red stripes. Also working on one that’s shades of white/blue/mint green (using yarns from last baby blanket) – it’s fun and challenging trying to make variations in such a small space (blocks are 4 1/2 inches square – 4 sides & top/bottom). I thought it might be easier for you to visualize what I’m talking about by posting photos of the last set I made, years ago:



Apple Pie Cinnamon Rolls

1 pkg. yeast (or 2 1/4 tsp.) dissolved
in 1/2 C. room temp. water
3 T. shortening (Crisco)
1/2 C. granulated sugar
4 1/2 C. flour
1 C. hot water
1 egg, beaten
3 tsp. salt

1/4 C. softened butter
1/2 C. light brown sugar
1/2 can apple pie filling
1/4 C. cinnamon/sugar mix

1 C. confectioners sugar
2-3 T. milk

Add yeast to 1/2 C. room temp.
water; stir with a spoon. In bowl of
a stand mixer add shortening, sugar,
hot water & salt – beat 30 seconds;
allow to cool to room temp. Add
2 C. flour & mix until smooth. Mix
in yeast mixture until well combined
then  mix in beaten eggs. Gradually
stir in remaining flour; mix using a
dough hook, about 2 minutes. Remove
dough from bowl & place on a lightly
floured counter. Coat hands in flour &
knead by hand, adding a little flour if
dough is still too sticky; knead until
dough feels smooth. Put dough in a
greased bowl & cover with a towel.
Let rise 30 minutes until it doubles in
Remove dough from bowl & place on
lightly floured counter; roll dough into
a rectangle. Spread butter over all of
dough top; sprinkle with brown sugar &
cinnamon/sugar mixture. Spread apple
pie filling over top then gently roll up
dough into one long roll. Cut rolls into
12 even slices using a dough cutter.
Spray a 9 X 13 baking dish with nonstick
spray and place rolls in pan. Place pan
in a warm spot & cover with a towel – let
rolls rise until double in size, about an

Preheat oven 425 degrees F.
Bake rolls 10 minutes. Reduce oven
temperature to 350 degrees F. & bake
an additional 7-10 minutes until golden
brown. Remove pan from oven & let
cool on wire rack.

In a small bowl combine milk & conf.
sugar; whisk until smooth the pour
frosting over rolls & serve.
Serves 12


Easy Zucchini Quiche

1 pie crust (pre-made/store bought)
5 eggs, lightly beaten
1 1/2 C. milk (or 1 C. milk, 1/2 C. heavy
1 C. sharp Cheddar cheese, grated
1 white onion, chopped
2-3 small zucchini, rinsed/chopped
2 T. olive oil
1/4 tsp. nutmeg
kosher salt/ground black pepper,
to taste
mixed chopped herbs, (optional garnish)

Preheat oven 450 degrees F.
Spray pie plate with nonstick spray & place
crust in plate. Heat 2 T. olive oil in a large
pan over medium-high heat; cook zucchini
until softened, 8-9 minutes. Add onion (and,
if necessary, more oil) cook until fragrant,
stirring occasionally, 5-7 minutes. Drain excess
oil & season with salt/pepper. In medium bowl
mix milk (& heavy cream, if using) with beaten
eggs. Add nutmeg & pinch salt/pepper. Spread
veggies out evenly on crust & slowly pour in
egg mixture. Cover with mixed cheeses & herbs
(if using). Bake 35-40 minutes until crust is golden
brown & cheese is bubbly. Let cool 10 minutes
& serve warm. Serves 6-8


Pinwheel Italian Calzones

1/2 C. ricotta cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. grated Parmesan cheese
1/2 C. shredded mozzarella cheese
1/2 C. chopped pepperoni
1/4 C. finely chopped fresh mushrooms
1/4 C. finely chopped green bell pepper
2 T. finely chopped onion
1 (8 oz) can refrigerated crescent
roll dough
1 (14 oz) jar pizza sauce

Preheat oven 350 degrees F.
In medium bowl stir ricotta, Ital.
seasoning, salt, Parm. cheese, mozz.
cheese, pepperoni, mushrooms, gr.
pepper & onion. Unroll crescent
dough & separate into 4 rectangles.
Press remaining perforations together
to seal. Spread filling evenly onto
rectangles. Roll up filling inside
dough starting at short side. Slice
each finished roll into four slices &
place, cut sides down, onto a baking
sheet. Bake 10-12 minutes until
lightly browned. Warm pizza sauce &
serve pinwheels with sauce in small
cups for dipping. Serves 4


Easy BBQ Short Ribs

4 lb. boneless beef short ribs,
cut into 3″ long pieces
kosher salt/ ground black pepper
2/3 C. light brown sugar
1 tsp. Hungarian paprika
1/2 tsp. garlic powder
1 T. white vinegar
1/2 tsp. dried ground thyme
2/3 C. ketchup
1 T. yellow mustard
1 T. Worcestershire sauce

Preheat oven 300 degrees F.
Arrange ribs in a 9 X 13″ baking
dish; season with salt/pepper, to
taste. In small bowl combine all
remaining ingredients & stir to
incorporate; pour sauce over ribs
& toss well, coating all pieces.
Cover with foil & roast until
cooked through & tender, about
3 hours. Remove foil during last
30 minutes of cooking, to brown
the top. Transfer to serving platter.
Serves 6


Marinated Cucumbers & Tomatoes

4 ripe tomatoes
2 large cucumbers
olive oil

Slice tomatoes into wedges &
place in a bowl. Peel cucumbers &
cut into thin slices – add to bowl.
Add oil, oregano & salt – all to taste.
Sprinkle vinegar over, taste & adjust
vinegar, if needed. Serve. Serves 4

Potatoes w/Garlic/Mint & Butter

2 lb. new potatoes
4 T. butter
2 T. finely chopped mint*
2 cloves garlic, crushed
salt/ground black pepper

Place potatoes in a large pot
with enough lightly salted water
to cover – bring to boil. Turn heat
to a very low simmer & cook until
fork-tender (about 30 minutes).
Drain, add butter/mint/garlic &
salt/pepper  to pot. With lid on,
toss gently to cover potatoes with
seasoned butter. Serves 4-6

*Use chopped parsley if you don’t have
mint, or use a mixture of both, if desired


Grilled Corn & Chipotle Pepper Salad

8 ears fresh corn, husks/silks removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 T. sliced green onion
2 chipotle peppers, minced
3 T. chopped fresh cilantro
1/4 C. olive oil
1 T. minced garlic
1 lime, juiced
1 1/2 T. kosher salt
1 tsp. coarsely ground black pepper

Preheat grill to medium
Arrange corn on grill & cook, turning
frequently, until slightly charred,
about 12-15 minutes. Remove from
grill & let cool. Cut kernels from cob
using a sharp knife – transfer to a
serving bowl. Add all remaining
ingredients & toss to combine.
Serves 4-6


Crockpot Applesauce Pork Chops

3 lb. pork chops (bone-in or boneless)
2-3 C. applesauce (cinnamon or plain –
can use plain & add 1/2 tsp. ground
1/2 T. ground ginger
2 T. dried minced onions
salt/pepper, to taste

cooked rice or pasta

Spray insides of crockpot with nonstick
spray. Place half of chops in crockpot &
sprinkle half of ginger on them, salt/
pepper & half of minced onions. Cover
chops with 1 C. applesauce. Add rest
of chops on top, sprinkle rest of ginger,
salt/pepper & rest of minced onions.
Spread 1 C. applesauce over chops. Cover
& cook on Low 7-8 hours. Serve over
cooked rice or pasta.  Serves 6


Pecan Cobbler Dump Cake

6 T. butter (no substitutions)
1 C. pecans
1 1/2 C. self-rising flour
1 1/2 C. granulated sugar
2/3 C. milk
1 tsp. vanilla
1 1/2 C. packed light brown sugar
1 1/2 C. hot water

Optional toppings:
whipped cream or vanilla ice cream

Preheat oven 350 degrees F.
Add butter to 9 X 13″ baking pan & melt
butter in oven. Remove from oven, sprinkle
pecans over melted butter. In a bowl mix
flour, sugar, milk & vanilla – stir to combine
but do not over mix. Pour batter over butter
& nuts – do not stir. Carefully pour hot water
over mixture – DO NOT STIR. Bake 30-35
minutes until golden brown. Cobbler will
not be firm after 35 minutes – it will firm up
as it cools. If over-cooked, there will be less
sauce. Serve with ice cream or whipped cream.



Hope things are going well for you; diet-wise I’m now
down 11.2 lbs – YAY! (That’s over a month’s time, by
the way).

Enjoy your day – even IF it’s wet – we need the rain
for the flowers/trees/lake levels, etc.




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One CommentLeave a comment

  1. Wow great job on the weight lady. I really should make an effort too.

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