FINALLY – a quiet day!


It’s been a ‘rough’ week – lots of driving/drama/sickness/stress – SO glad it’s finally my day of REST! (OR, hopefully it WILL be!). Early in the week oldest son & his girlfriend went to California for a company training – they got back last night. While they were there & he was in the training class, she went out shopping & stopped for ice cream. As she was turning into the hotel lot a guy (speeding) ran a red light & plowed into her passenger side. (She’s OK – just bruised – thank HEAVENS! Remember she’s also about 4 months pregnant-baby is fine). Son just happened to be on a break and looked out the hotel windows to see the drama: ambulance, fire truck, cop cars, etc. and saw what looked like their rental car – it was. Imagine the fright! Anyway, they went to the hospital, guy who hit her admitted he ran the light – car is totaled but they are fine – now. What a scare!

Monday night middle son came home from visiting a friend – went to bed & woke up during night throwing up violently – he’s OK, now, think it might have been food poisoning.

Lots of driving/picking up grandson & taking to football practice; my special needs group on Weds., more driving Thurs. & Friday – SO GLAD IT’S MY ‘DAY OFF’ NOW! Tomorrow is another football game of grandsons, so that means go to church, come home & grab a bite/ change clothes, rush to game, come  home/change clothes – choir practice starts at 4:45! Then it’s evening church 6-7 p.m. – THEN I get to rest again and then the week starts all over! Not sure, just yet, what my grandson/driving schedule is for the coming week – hopefully it will be LIGHT!


2-Minute Coffe Cake in a Mug

1 T. butter
2 T. sugar
2 T. applesauce
few drops vanilla
1/4 C. flour
1/8 tsp. baking powder
pinch salt
1 T. butter
2 T. flour
1 T. brown sugar
1/8 tsp. cinnamon

In a mug soften 1 T. butter in
microwave, about 5 seconds (you
don’t want it melted, just soft) Stir
in 2 T. sugar; mix well. Stir in apple-
sauce, vanilla, flour, baking powder,
pinch salt – stir until just combined.
(Use back of a spoon to smooth it
out in the bottom of mug). In separate
small bowl combine 1 T. butter, 2 T.
flour, 1 T. brown sugar & 1/4 tsp.
cinnamon. Use your fingers to pinch
butter & mix with other ingredients.
When it starts to look like lumpy
sand and all ingredients combined,
pour on top of batter in mug. Micro-
wave 50-80 seconds, depending on
your microwave. It should look
barely set on top (cook 50 seconds
& then in 10-second intervals) Eat
while still warm.


Zucchini Tots

4 medium sized zucchini
3/4 C. bread crumbs
3/4 C. Cheddar cheese, shredded
2 eggs
1 T. garlic powder
1 tsp. pepper

Preheat oven 400 degrees F.
Grate zucchini into a bowl & salt
generously – let stand 20  minutes so
salt can draw out moisture. Pour
zucchini onto a clean dish towel &
wring it out over the sink. Place
zucchini back in bowl; add bread
crumbs, cheese, eggs, garlic powder
& pepper – mix until well blended.
Spray a baking sheet with nonstick
spray. Using a tablespoon, scoop
out a tablespoon of mixture, roll
it into a ‘tot’; place on baking
sheet & repeat for rest of mixture.
Bake 20-25 minutes until tots are
crunchy. Serves 5-6


Baked Pork Chops & Fried Rice

1 1/2 C. uncooked rice
3 eggs, beaten
4 thin-cut pork chops (bones
3 T. flour
1/2 large onion cut into wedges
1 1/2 medium tomatoes, cut
into wedges
3/4 to 1 C. shredded mozzarella
2 T. grated Parmesan cheese (optional)

1/2 C. plus 3 T. ketchup
1/2 C. plus 1 T. beef broth
2 1/2 T. sugar
2 T. soy sauce
1 T. Worcestershire sauce
1 tsp. tomato paste

Cook rice  – once cooked, let cool at
room temp. at least 1 1/2 hours.

Preheat oven 425 degrees F.
In medium bowl combine all sauce
ingredients – mix well. In large pan
over medium heat, heat 1 T. vegetable
oil. Pour in 1/2 of beaten egg & scramble
eggs until almost cooked through. Add
rice & stir-fry using a spatula. Add 2 more
T. beaten eggs into rice & season with
salt. Stir-fry until all is well mixed then
transfer to a baking dish.
In two shallow pans/plates place,
separately, flour and rest of beaten egg.
Pat chops dry using paper towels then
season with salt/pepper. Dust chops
first with flour then dip into egg. In
large pan over medium-high heat, heat
3 T. vegetable oil. Cook chops in oil
until light brown & cooked through,
about 2 minutes per side; drain onto
paper towels. When chops are warm,
cut into strips & place in baking dish
on top of fried rice.
In another large pan over medium-high
heat, heat 1 T. vegetable oil. Stir in
onions & cook until light brown, about
3 minutes. Add tomatoes & cook until
slightly softened, about 3 minutes. Stir
in sauce; turn heat to medium-low &
cook 2 minutes more. Pour sauce &
mixture over chops & fried rice. Top
with mozzarella & Parmesan cheeses.
Bake 15-20 minutes until cheese is
golden brown. Serve immediately.
Serves 3


Ham & Cheddar/Zucchini Frittata

2 C. grated* zucchini (about 2
2 T. butter
6 large eggs
1/4 C. heavy cream
1 C. cooked/chopped ham
1 C. Cheddar cheese, shredded
1 tsp. salt
1/4 tsp. pepper

Preheat oven 325 degrees F.
Using large side of a box grater,
grate zucchini. Place zucchini in
center of several paper towels &
wring/squeeze zucchini to remove
excess moisture. In an 8″ cast iron
skillet, melt butter – add zucchini &
saute over medium heat until
moisture evaporates & zucchini is
tender. In medium bowl whisk eggs &
heavy cream. Stir in ham, cheese, salt/
pepper & add zucchini. Pour mixture
into skillet & bake 20-25 minutes until
set. Serves 4-6


Baked Spaghetti

1 C. chopped onion
1 C. chopped green pepper
1 T. butter
1 (28 oz) can diced tomatoes,
1 (4 oz) can mushroom stems &
pieces, drained
1 (2 1/4 oz) can sliced ripe olives,
2 tsp. dried oregano
1 lb. ground beef, browned/
12 oz. spaghetti, cooked/drained
2 C. (8 oz) shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1/4 C. water
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
In large skillet saute onion & green
pepper in butter until tender. Add
tomatoes, mushrooms, olives, oregano
& ground beef – simmer, uncovered,
10 minutes. Place half of spaghetti in
greased 9 X 13 baking dish. Layer with
half of vegetable mixture & 1 C.
Cheddar cheese – repeat layers. In
small bowl combine soup & water until
smooth; pour over casserole & sprinkle
top with Parmesan cheese. Bake,
uncovered, 30-35 minutes until heated
through. Serves 12


Reese’s Peanut Butter Cup
Swirl Cake

1 box yellow cake mix
1 C. water
3 eggs
1/2 C. creamy peanut butter
1/3 C. butter, softened
1/2 C. chocolate syrup

3 T. creamy peanut butter
2-3 T. milk
1 C. powdered sugar
2 T. chocolate syrup
20 Reese’s miniature peanut
butter cups, unwrapped & cut in

Spray insides of crockpot with
nonstick spray. In large bowl
beat cake mix, water, eggs, 1/2 C.
peanut butter & butter using
elec. mixer on Low for 30 seconds,
then medium speed 2 minutes,
scraping bowl. Remove 2/3 C.
batter to medium bowl. Stir in
1/2 C. chocolate syrup to make
chocolate fudge batter. Spoon
half of peanut butter batter into
crockpot, followed by all chocolate
fudge batter. Top with remaining
peanut butter batter. Swirl with
a knife in a circular motion. Cover &
cook on High 1 hour 45 minutes to
2 hours 15 minutes until a toothpick
inserted into center comes out clean.
Turn off crockpot, uncover & remove
ceramic base from pot to a cooling
rack. Let cool 15 minutes.
In medium bowl beat 3 T. peanut
butter & 2 T. milk with a whisk
until smooth. Add powdered sugar
& mix until smooth. If necessary,
gradually add an additional 1 T.
milk until glaze desired consistency.
Spread glaze over cake then drizzle
with chocolate syrup. Sprinkle
peanut butter cups over top of cake.

(recipe: crockpotmoms)


Weather-wise it’s gray, rainy & chilly,
71 degrees F. It’s supposed to clear up
tomorrow & get warmer but you know that
FALL is coming soon (ugh).

Gas prices dropped a bit to $2.19/9 –
that’s good.

Diet-wise I’m still hovering at 14 lb. lost.

Project-wise, still working on yellow lace
baby blanket; it’s one of those patterns
that you work on the 6-row pattern and
then you’re ready to put it down – it’s
gonna be a ‘slow going’ blanket. Working
on multi purples/greens/blue peacock-
colored scarf, about half done with that.
My ‘off’ project is still baby hats – was
working on a white & green newborn hat
today and remembered one of my knit
group ladies is expecting a baby boy
probably 1-2 months from now. She doesn’t
come very often, but I thought I’d give her
this had & knit 1-2 pairs of booties to go
with it (she also knits and said she’s been
knitting a bunch of baby hats for her baby-
I don’t know her very well therefore am
not sure just what she might like, hoping
hat & booties are ‘good’).

Dinner is leftovers: sort of a concoction I
either saw on Facebook or just made up.
Chicken breasts (butterflied: cut large
pocket in breast); prepare instant chicken
or turkey stuffing mix & stuff pocket with
stuffing. Using a 9 X 13″ dish, spread 1
1 jar Alfredo sauce in bottom of dish then
place stuffed breasts on top. Pour another
jar Alfredo sauce on top, cover with foil
& bake 350 degrees 1 hour. Remove from
oven, remove foil & top chicken with a
generous sprinkling shredded Mozzarella
cheese – place under broiler until cheese
melts. Serves 4-6 (depending on how big
the breasts are). I buy really big skinless,
boneless chicken breasts and 2 boxes
stuffing mix/2 jars Alfredo sauce.

Have a great (hopefully RESTFUL) day!




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3 CommentsLeave a comment

  1. This is going directly into faves!

  2. Totally agree, at times doing nothing is time well spent. 🙂

  3. Glad to hear mom to be and baby are fine. Things can get scary in a situation that.

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