and so begins the HEAT!

Yesterday around 5 p.m. I happened to glance out at our thermometer on the garage IN FULL SUN – it read: 119 degrees F! WOW – car thermometer read 92, so you know it was a HOT one! Today it’s another fully sunny, slightly  breezy day – I’m ‘staying in’ with the air on – yep, enjoyin’ the summer INSIDE!

Checking my calendar for this week, it’s another busy one: babysitting Tues & Fri. 2:30 – 5:30/6, Wed. take my van in for routine work in the morning & special needs group in evening, (Think I might have Thurs. free, not sure) then babysitting again Friday. I don’t mind when it’s not totally FULL, gives me a chance to do the little things (like grocery shopping, getting gas, trip to drug store – that stuff) without making me feel totally frazzled. (got to add another cute Sandra Boynton cartoon here – couldn’t resist her humor:)

Now you know the difference, right?


Strawberry-Rhubarb Crisp

4 C. fresh rhubarb (1″, diced –
4-5 stalks)
4 C. fresh strawberries, hulled &
halved (if large)
1 1/4 C. granulated sugar
1 1/2 tsp. grated orange zest
1 T. cornstarch
1/2 C. fresh squeezed orange juice
1 c. flour
1/2 C. light brown sugar, lightly
1/2 tsp. salt
1 C. quick-cooking oats (not instant)
12 T. (1 1/2 sticks) cold unsalted
butter, diced

vanilla ice cream, for serving

Preheat oven 350 degrees F.
Toss rhubarb, strawberries, 3/4 C.
gran. sugar & orange zest together
in large bowl. In measuring cup
dissolve cornstarch in orange juice
then mix into fruit. Pour fruit
mixture into a 8 X 11″ baking dish
& place dish on a sheet pan lined
with parchment paper.

In bowl of elec. mixer fitted with
paddle attachment, combine flour,
remaining 1/2 C. sugar, brown sugar,
salt & oatmeal – mix at Low speed
then add butter & mix until dry
ingredients are moist & mixture is
in crumbles; sprinkle topping over
fruit in dish, covering top completely.
Bake 1 hour until fruit is bubbling &
topping is golden brown. Serve warm
with ice cream. Serves 6


Citrus Broccoli Salad

1/2 C. mayonnaise
1/4 C. orange juice
1 tsp. sugar
1/2 tsp. salt
dash black pepper
3 C. coarsely chopped broccoli
florets (about 8 oz)
1 C. orange, peeled/cut into
bite-sized chunks
3/4 C. sweetened dried cranberries
1/3 C. roasted salted sunflower seeds
2 T. sliced red onion

In large serving bowl mix mayo,
orange juice, sugar, salt/pepper.
Add remaining ingredients & toss
until well coated. Store covered,
in refrigerator.

(recipe: facebook – Mike Suddaby)

Crockpot Tuscany Pot Roast

& Veggies

1 (3.5 – 5 lb) beef chuck roast
5-6 carrots, cut into chunks
5-6 medium russet potatoes,
1 (12 oz) jar beef gravy
1/2 C. white vinegar
1 packet dry Italian salad dressing

Place roast in crockpot, add carrots
& potatoes. In medium bowl mix
beef gravy, white vinegar & dry
Ital. salad dressing mix – pour over
roast. Cover & cook 8 hours on Low.
Remove roast & veggies to platter
& serve. Serves 4-6


Bacon/Egg Salad Lettuce Cups

3 T. mayonnaise
1/2 C. plain Greek yogurt (non-fat)
2 T. Dijon mustard
2 tsp. apple cider vinegar
1/4 tsp. honey
1/4 tsp. garlic powder
pinch salt
8 hard cooked eggs, cooked &
placed in an ice bath
4 slices bacon, cooked/crumbled
8 leaves butter lettuce

In small bowl add mayonnaise, yogurt,
mustard, vinegar, honey, garlic powder &
salt – stir until well combined. Chop eggs
& place in bowl; fold until well combined.
Serve salad on a leaf of butter lettuce &
top with bacon crumbles. Serves 4

NOTE: Mixture will thin after sitting in
fridge for a few hours – mix then use.


Macaroni Picnic Salad

1 (16 oz) pkg. elbow macaroni
3/4 C. extra sharp Cheddar cheese,
cubed small
1 C. bread & butter pickles, chopped
1 (12 oz) pkg. frozen peas, thawed
1 red bell pepper, seeded/chopped
6 green onions + tops, chopped
1 large carrot, peeled/chopped fine
1 lb. bacon, fried  & chopped
5 hard cooked eggs, chopped

1 pkg. dry Ranch salad dressing mix
1 C. real mayonnaise
1/3 C. sugar
1/2 C. grated Parmesan cheese
1/4 C. sweet pickle juice
2 T. mustard
(2 tsp. Tony Cachare’s Creole seasoning)
generous amount ground black pepper

Cook pasta accordg. to pkg. directions;
cool. Combine all salad ingredients;
combine all dressing ingredients –
mix both together & chill until ready
to serve. Serves 8

Juicy Watermelon Salad

8 C. cubed seedless watermelon
(about 1 medium)
1 small red onion, cut into rings
1 C. coarsely chopped macadamia
nuts or slivered almonds, toasted
1 C. fresh arugula or baby spinach
1/3 C. balsamic vinaigrette
3 T. canola oil
1 C. (4 oz) crumbled blue cheese
(watermelon slices – optional)

In large bowl combine watermelon &
onion; cover & refrigerate until cold,
about 30 minutes. Just before serving,
add nuts & arugula to mixture. In small
bowl whisk vinaigrette & oil; drizzle
over salad & toss to coat. Serve over
sliced watermelon, if desired. Sprinkle
top with cheese. Makes 10 servings.

NOTE: TO toast nuts: Preheat oven 350
degrees F. Place nuts in shallow pan &
bake 5-10 minutes
(OR) cook in a skillet over Low heat until
lightly browned, stirring occasionally.


Potato Pancakes

4 C. cold mashed potatoes
5 slices bacon
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, well beaten
1/2 C. shredded Cheddar cheese

Place bacon in large, deep skillet on
medium-high heat. Cook bacon,
turning occasionally, until evenly
browned & crisp, about 10 minutes.
Remove bacon, crumble & set aside.
Leave drippings in pan & mix mashed
potatoes, eggs, onion powder, salt/
pepper in a bowl. Stir in crumbled
bacon & cheese – form into 8 patties.
Heat drippings to medium heat &
pan-fry patties in drippings until crisp
on each side, about 4 minutes per

(recipe: Mike Suddaby – Facebook)

Peach-Pineapple Dump Cake

2 T. flour
1 (20 oz) can crushed pineapple
1 (21 oz) can peach pie filling
1 box yellow cake mix
1/2 C. water
1 1/2 C. chopped walnuts
1 stick butter (8 oz) cut into
16 cubes

1/2 gallon vanilla ice cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray – dust with flour
to coat. Pour Pineapple (& juices)
and peach pie filling into prepared
dish – swirl fruit using a spoon to
combine, but don’t over mix. Pour
dry cake mix on top, evenly. Scatter
nuts on top of cake followed by
cubes of butter, dotting them all
over cake top. Place baking dish
on a cookie sheet (to prevent spills
in oven). Bake 1 hour – check cake:
it should be golden brown & bubbly.
Remove from oven & serve warm
topped with a scoop of vanilla
ice cream.



Health-wise I’m finally almost back to
my regular health; I ‘braved it’ yesterday
and sung in choir (and practice, later).
I was very happy to find that my voice
was OK (chewed a cough drop just before
we were to sing the choir number, just to
make sure I didn’t cough – it went well.)
Allergies – not very cool; haven’t had them
my entire life and now I do? Not cool.

Looking at the calendar for the rest of the
month I was almost surprised to see that
Log Cabin Day is in 2 weeks! WOW that
crept up fast! I love participating in that
event – you meet such nice people, get
to be outdoors (under a pavillion), enjoy
doing your craft of choice (knit/crochet)
in a early 1900’s setting – lots of fun. This
year they are scaling down the event due
to lack of helpers which is sad – really
hoping that doesn’t effect the entire event.
(used to be 2 full days 9-5, now it’s one day
10-4). We’ll see –

Hope you are in (relatively) good health
and able to enjoy this summer weather.



PS: LOTS of summer recipes – having trouble
choosing which ones to post and not
overwhelm you with recipes!


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One CommentLeave a comment

  1. I guess I’m inside mostly too. I was a little sick yesterday after being outside too long,

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