Beautiful Day to get things DONE!


I started out today thinking I’d make a trip to Walmart (about 20 minutes away) then things changed, so I stayed home. I don’t know about you, but around here things sort of pile up – little things that need doing – like washing the INSIDES of my car windows! They get kind of ‘filmy’ over time (no, I don’t smoke – this is just ‘road grime’) so today was the perfect day to get that done (along with sweeping out the floors, wiping down the dashboard, etc.) Next was an annual job involving stabilizing the porch door-done! Got the dishwasher loaded, washed those dishes that don’t go in the dishwasher, addressed two get well cards, updated some phone numbers for my special needs group – you know . . . THAT kind of ‘little things that pile up’! Along with all that I found a short video on YouTube which taught me how to do a more stretchy cast-on for my baby hats! You know that rim on hats that holds the hat ON? Mine are not very stretchy, even though I knit a ribbing; THIS cast on adds just that little ‘needed something’ it was lacking before – SCORE! Feeling ACCOMPLISHED today! Dinner tonight is spaghetti & meatballs with garlic bread – YUM!


Since summer is wrapping up AND I’m pretty sure you all have some ZUCCHINI left – here’s some recipes for that!

Lemon Poppy Seed Zucchini Bread

1/2 C. butter, softened
1 1/3 C. sugar
3 eggs
1 1/2 C. flour
1/2 tsp. salt
1/4 tsp. baking soda
1/8 tsp. baking powder
1/2 C. sour cream
1 C. shredded zucchini
2 T. lemon zest
2 tsp. poppy seeds

Preheat oven 325 degrees F.
Grease & flour three 5 X 3″ mini
loaf pans. Using elec. mixer, beat
butter until creamy; add sugar &
beat until light & fluffy. Add eggs,
1 at a time, until just blended after
each addition. In medium bowl whisk
flour, salt, baking soda & baking
powder – add to butter mixture
alternately with sour cream, beginning
& ending with flour mixture. Stir in
zucchini, lemon zest & poppy seeds.
Spoon batter into prepared pans.
Bake 40-45 minutes until a wooden
toothpick inserted into center of
loaves comes out clean. Cool in pans
in wire racks 10 minutes then remove
to wire racks to cool completely.


Olive Zucchini Spread
(4 hour or overnight recipe)

2 (8 oz, ea) pkgs. cream cheese
3 C. shredded zucchini
1 (7 1/2 oz) jar marinated artichoke
hearts, drained/finely chopped
1/4 C. pimiento-stuffed olives,
1 (4 1/4 oz) can chopped ripe olives
8 garlic cloves, minced
3 T. chopped red onion
2 T. minced fresh cilantro
2 T. lime juice
2 T. olive oil
1 green onion, chopped
1 French bread baguette, sliced

In large bowl combine first 11
ingredients; beat until blended
then transfer to a serving bowl.
Cover & chill at least 4 hours or
overnight. Serve with baguette
slices. Makes 6 cups


Zucchini Lasagna
(grill & oven)

1 lb. ground beef
1 1/2 tsp. salt
1 tsp. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 T. chopped fresh basil
black pepper, to taste
3 medium zucchini, sliced 1/8″
1 1/2 C. ricotta cheese
1/4 C. Parmigiano Reggiano cheese,
1 large egg
16 oz (4 C) shredded mozzarella

Slice zucchini 1/8″ thick, add salt &
set aside 10 minutes.Zucchini has a
lot of water when cooked, salting it
takes out a lot of the moisture. After
10 minutes blot excess moisture with
a paper towel.
In medium sauce pan brown meat &
season with salt;  drain & remove meat
from pan. Add olive oil to pan & saute
garlic & onions 2 minutes. Return meat
to pan, add tomatoes, basil, salt/pepper –
simmer on Low 30-40 minutes, covered.
Do not add extra water – sauce should be
Heat grill to medium-high; grill zucchini 2-3
minutes per side, until slightly browned. Place
on paper towels to soak up any excess
Preheat oven 375 degrees F.
In medium bowl mix ricotta, Parmesan, egg &
stir well. Spray a 9 X 13″ baking dish with
nonstick spray & spread 1/2 C. sauce on
bottom – layer zucchini on top to cover.
Spread 1/2 C. ricotta mixture, then top with
1 C. mozz. cheese – repeat until all ingredients
are used up. Last/top layer with zucchini &
sauce. Cover with foil & bake 30 minutes.
Uncover & bake 20 minutes (to dry up the
sauce). Place remaining 1 C. mozzarella
on top & bake until melted, 10 minutes.
Let stand 5-10 minute before cutting.
Serves 8


Twice-Baked Potato Casserole
(and baked potato skins)

9 medium russet potatoes
4 oz. cream cheese, softened
1/2 C. sour cream
4 T. butter
3 cloves garlic, finely chopped
1/2 – 3/4 tsp. salt
1/4 tsp. black pepper
1/4 – 1/2 C. milk (if potatoes are
too thick)
1 jar bacon bits (or half lb. bacon,
2 1/2 – 3 C. shredded Cheddar cheese
3 green onions, sliced, garnish

Garnishes for Skins:
cooked/chopped bacon
sour cream
chopped green onions

Preheat oven 350 degrees F.
Scrub & pierce potatoes several times
with a sharp knife. Bake potatoes about
an hour until potatoes ‘give’ when
squeezed gently using an oven mitted
hand. When done, cut in half & carefully
scoop out insides into a bowl, leaving
about 1/4 inch layer of skin. Using an
elec. mixer, mix potato ‘insides’ briefly
to break up; add cream cheese, sour cream
butter, garlic & about 1/2 tsp. salt & 1/4
tsp. pepper – beat until thoroughly mixed.
Do not mix to gumminess. If mixture seems
really thick, add up to 1/2 C. milk to smooth
them to the consistency of mashed potatoes.
Spray large casserole dish with nonstick spray
& spread potato mixture into pan.Cover with
foil & bake 40 minutes at 325 degrees F.
Immediately after removing from oven, cover
top with 1 C. cheese then sprinkle with about
2/3 of bacon & sliced green onions. Allow to
stand 10-15 minutes before serving. . Makes
about 9-10 servings.

Preheat oven 325 degrees F.
For Potato Skins:
After scooping out insides you should have
18 skin ‘halves’. Cut each in half so you have
quarter skins. Heat about 2 inches canola
oil in a pan (about 325 degrees F). Fry skins
in batches, careful not to crowd the pan. Once
skins are golden brown, remove to a paper-
towel lined cooking rack to drain. Place fried
skins, open sides up, on a baking sheet. Sprinkle
each with cheese & a little bacon. Bake 5-10
minutes until cheese melts. Top with sour
cream & chopped green onions, if desired.
Makes about 9 servings onion skins.


Crockpot Italian Chicken

1 lb. boneless skinless chicken
1 yellow bell pepper, cut into
1 red pepper cut into chunks
1 onion, chopped
3 cloves garlic, minced
2 tsp. dried basil
1 tsp. ground oregano
1/2 tsp. dried thyme
1 tsp. sea salt (optional)
1 (14.5 oz) can stewed tomatoes

cooked pasta

Spray crockpot insides with nonstick
spray. Place chicken in bottom of
pot; place peppers/onion/garlic on
top. Sprinkle herbs on top & pour
stewed tomatoes with juice over
all. Cover & cook on Low 6
hours. Serve over cooked pasta

(recipe: Courtney Luper – Facebook)
Ritz Cracker Chicken

4 boneless, skinless chicken breasts
1 sleeve Ritz crackers, crushed
2 C. Cheddar cheese, grated
1/4 C. milk
1 large egg

1 (10 oz) can cream of chicken soup
1/4 C. milk
2 T. sour cream
2 T. unsalted butter
kosher salt/black pepper, to taste

Preheat oven 400 degrees F.
Combine egg & milk in a pie plate/tin;
whisk until fully incorporated. Place
cheese in another pie plate. Place
crushed crackers in a third pie plate.
Sprinkle chicken with salt/pepper then
dip in egg, making sure to coat both
sides; shake off excess, then coat in
grated cheese. Transfer chicken to
crushed crackers making sure to coat
all sides – press firmly so that cracker
crumbs adhere to meat. Spray a 9 X 13″
baking dish with nonstick spray & place
chicken in dish. Bake 30-35 minutes until
chicken is cooked through. While chicken
is baking, make sauce:
Combine soup, milk, sour cream & butter
in medium saucepan over medium heat &
cook, stirring frequently until melted &
smooth. Bring to boil, reduce heat to low &
simmer 5-10 minutes until thickened. Taste
& adjust seasoning. Remove chicken from
oven & serve hot with sauce drizzled over
top. Serves 4


Layered Shrimp Dip

1 (3 oz) pkg. cream cheese, softened
6 T. salsa, divided
1/2 C. cocktail sauce
3 (6 oz, ea) cans small shrimp,
1 (2 1/4 oz) can sliced ripe olives,
1 C. (4 oz) shredded Cheddar cheese
1 C. (4 oz) shredded Monterrey Jack
sliced green onions
Tortilla chips, for dipping

In small bowl combine cream cheese &
3 T. salsa; spread into an ungreased
9 inch pie plate. Combine cocktail
sauce & remaining salsa – spread over
cream cheese. Arrange shrimp evenly
over top. Sprinkle top with olives.
Combine cheeses & sprinkle over top.
Sprinkle onions on top & chill.
Serve with tortilla chips.
Makes 12-16 servings


Brazilian Candy Balls (Truffles)

Chocolate “Brigadeiro”

1 T. butter
14 oz. sweetened condensed milk
1/4 C. cocoa powder
chocolate sprinkles

Grease a large plate.
Melt butter in a pot over low heat;
add milk & cocoa powder, stir
continuously until you can see the
bottom of the pot for 2-3 seconds
when dragging a spatula through.
Pour mixture onto greased plate &
chill 1 hour. Shape mixture into balls
then roll in chocolate sprinkles.

Coconut Truffles

1 T. butter
14 oz. sweetened condensed milk
1/2 C. coconut milk
coconut flakes

(same process as above)

Strawberry Truffles

1 C. fresh strawberries, chopped
1/2 C. water
1 T. butter
14 oz. sweetened condensed milk
1/4 C. white chocolate

Grease a large plate.
Place strawberries & water in a pot
over medium-high heat; cook until
there is a jam-like consistency & much
of liquid is evaporated. Reduce heat
to Low; add butter, sweet’d cond. milk &
white chocolate, stirring continuously
until you can see the bottom of the pot
for 2-3 seconds when dragging a spatula
through. Pour mixture onto greased
plate & chill 1 hour. Shape mixture into
balls & roll in sprinkles.

Cookies & Cream Truffles

10 chocolate cream cookies (Oreos)
1 T. butter
14 oz. sweetened condensed milk

Grease a large plate.
Separate the cream centers from the
cookies; crush cookies. Melt butter,
conds. milk & cream centers in a pot
over Low heat, stirring constantly until
you can see the bottom of the pot for
2-3 seconds when dragging a spatula
through. Pour mixture onto greased
plate & chill 1 hour. Shape mixture
into balls & roll in crushed cookie



Gas prices in our area have dropped again
(YAY!) to $2.11/9 – – – WOW!

Our weather is just perfect for the approaching
Fall – it’s sunny with a slight breeze and 72
degrees F. at 4:40 p.m. on this Thursday.

Knitting wise I did a DUMB thing Tuesday at
Knit Night: I brought the yellow baby afghan
to work on. One of MY OWN rules for Knit
Night is NEVER bring anything complicated or
that requires lots of counting stitches, rows,
etc. (this one does both – almost every row).
This afghan was on my interchangable circular
needles (meaning you can take off the ends
and put in bigger/smaller needles on the same
cable). When I reached into my bag to take out
the knitting the needle came apart from the
cable! OH NO! As I’m trying to fix it, more &
more stitches kept coming unraveled – BIG
OH NO! I attempted to put them back on the
cable (almost lost a few stitch markers which
fell off onto the floor – retrieved them later).
I got so flustered by it all that I just put the
entire thing back in the bag, saying I’ll fix it
when I get home. Next day (yesterday) I “tried”
to do just that – WHAT A MESS! I tried MANY
times to get the stitches back on the needles
and (somehow) be able to figure out just where
I was in the SIX rows of the pattern . . . let’s just
say it wasn’t a pretty sight. I got really upset and
threw it across the room (and it takes a LOT to
get me upset! . . . I did that TWO times! I was
ready to just give up so I put it down.) Mentioned
to my husband how upset I was about it – this
was the THIRD time I’ve had that happen with
my adjustable circular needles; he said: “Bring
it to me and let me see.” Good thing! By using
a flashlight he was able to see that one of the
two locking pins on the cables had worn off –
making it VERY easy for the cable to come off
of the needle! He even went on line and looked
up the company that made them and found
out they sell JUST the cables! $4.00 and I can
have a new cable! (The complete set costs
$65.00; I was so upset I had even entertained
the idea of ordering a completely NEW set!)
I bought these, used, from a friend – I’ve had
them about 4 years and use them all the time;
who knows how long she used them before me?
Anyway, I now have TWO brand new 16 inch
cables coming in the mail – YAY! After all that,
the baby afghan is FINALLY back on track –
and, NO, I’m not planning on taking it back
to Knit Night! Stick to what you know, Pammie!
ONLY bring SIMPLE stuff to work on!

So much for the excitement in my life, eh?

Hope you have a GREAT day/evening! Enjoy
this weather ’cause it will SOON ENOUGH




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One CommentLeave a comment

  1. WE sometimes forget the things we said we would never do. Then things happen like what happened to you and your reaffirm your original thought. Bless your heart .

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