It’s that time of year again –

Another year – that makes 8 cancer-free years! Doing the HAPPY DANCE! Ladies – please get your MAMMOGRAMS! THEY SAVED MY LIVE 8 YEARS AGO!


Cinnamon Chocolate Chip Rolls

4 (1/4 oz, ea) pkgs. active dry yeast
2 1/2 C. warm water (110 – 115 degrees F)
3 C. 2% warm milk (110-115 degrees F.)
1/2 C. butter, softened
2 large eggs, room temp.
3/4 C. honey
4 tsp. salt
14 C. flour

6 T. butter, softened
2 1/4 C. packed brown sugar
1 (12 oz) pkg. miniature semisweet
chocolate chips
3 tsp. cinnamon

3 C. powdered sugar
6 T. butter, softened
1 tsp. vanilla
6-8 T. whole milk
In large bowl dissolve yeast in warm water;
let stand 5 minutes. Add milk, butter, eggs,
honey, salt & 3 C. flour – using elec. mixer,
beat on Low speed 3 minutes. Stir in enough
remaining flour to form a soft dough. Turn
dough onto a floured surface; knead until
smooth & elastic, 6-8 minutes. Place in a
large buttered bowl, turning once. Cover &
let rise in a warm place until dough doubles
in size, about 1 hour.
Grease four 9 X 13″ baking dishes with butter.
Punch down dough & turn onto a floured
surface. Divide dough into 4 pieces. Roll
each piece into a 14 X 8″ rectangle & spread
tops of pieces with butter. In a bowl combine
brown sugar, chips & cinnamon – sprinkle over
dough to within 1/2 inch of dough edges –
press mixture into dough. Roll up dough
jelly-roll style, starting with a long side. Pinch
seams to seal. Cut each roll into 12 slices &
place, cut sides down, into greased baking dishes.
Preheat oven 350 degrees F.
Cover & let rise until doubled, about 30 minutes.
Bake rolls 25-30 minutes until golden brown.
Cool for 5 minutes then remove from pans to
wire racks to complete cooling.

In a large bowl combine powdered sugar, butter,
vanilla & enough milk to reach desired consistency.
Drizzle over warm rolls. Makes 4 dozen

NOTE: Recipe can be halved


Mexican Street Corn Salad

32 oz. corn kernels, fresh or frozen
2 C. seedless cucumber, diced
1/4 C. white onion, chopped
1/4 C. red onion, chopped
2 tsp. cilantro, chopped
1 T. chili powder
1/2 C. grated Parmesan (or Cotija)
1/2 C. crema (see below)
salt/pepper, to taste

In large microwaveable bowl place corn
– add 2 T. water; cover & steam in micro-
wave 5 minutes; drain off liquid & allow
to cool. When corn is cool, add all remaining
ingredients – stir to coat. You may add more
crema if you want it saucier. Serves 8

Crema:  1-to-1 mix of mayonnaise & sour cream
mixed with about 1 tsp. fresh lime juice

Chicken Alfredo Stuffed Shells

1 (12 oz) box jumbo shells pasta,
cooked accordg. to pkg. directions
2 C. cooked, shredded chicken
1 container ricotta cheese
1 1/2 C. shredded mozzarella cheese,
1 C. grated Parmesan cheese, divided
2 tsp. dried Italian seasoning
salt/pepper, to taste
3 T. butter
2 T. flour
2 C. whole milk
1 C. heavy cream
4 slices bacon, cooked/crumbled
1/2 C. diced tomatoes
2 T. chopped parsley
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking pan with
nonstick cooking spray. In large bowl
stir chicken, ricotta, 1/2 C. mozz, 1/4 C.
Parm. , Italian seasonings & salt/pepper,
to taste. In large pan over medium heat
melt butter. Whisk in flour & cook 1
minute. Pour in milk & cream – simmer,
whisking constantly, until just thickened.
Add remaining 3/4 C. Parm cheese to
milk mixture along with salt/pepper; stir
until cheese has melted. Spread 1/3 rd
of sauce into bottom of prepared pan.
Spoon chicken filling into shells & arrange
shells in a single layer in pan. Spoon
remaining sauce over top & sprinkle
with 1 C. mozz. cheese. Bake, uncovered,
25 minutes until pasta is bubbly & cheese
has just started to brown. Sprinkle bacon,
tomatoes & parsley on top & serve.
Serves 6


Crockpot Chicken Pot Pie

2-3 boneless chicken breasts (frozen),
do not need to thaw
1 can cream of chicken soup
1 C. milk
1/2 onion, chopped
3-4 potatoes, peeled/diced
1 (16 oz) bag frozen mixed vegetables
1/2 C. chopped celery
salt/pepper, to taste
1 tsp. garlic powder
1/4 tsp. poultry seasoning

Place all ingredients in crockpot; cover
& cook on low 6-8 hours. Remove chicken &
shred; add back to crockpot & stir to combine.
Serves 8

(NOTE: Poster also baked biscuits & served
1 biscuit on top of each serving.)


Salisbury Steak Deluxe

1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1 T. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 large egg
1/4 C. dry bread crumbs
1/4 C. finely chopped onion
1/2 tsp. salt
dash black pepper
1 1/2 lb. ground beef
1-2 T. canola oil
1/2 C. water
2 T. chopped fresh parsley (garnish)
In small bowl combine soup, mustard,
Wors. sauce & horseradish. In another
bowl lightly beat egg. Add bread crumbs,
onion, salt/pepper & 1/4 C. soup mixture.
Crumble beef over mixture & mix well –
shape into 6 patties.
In large skillet add oil & heat. Brown
patties; drain. Combine remaining soup
mixture with water; pour over patties.
Cover & cook over Low heat until meat
is no longer pink (& a thermometer reads
160 degrees F.) 10-15 minutes. Remove
patties to a serving platter; serve sauce
over meat & garnish with parsley.
Serves 6


Apple Cider Cupcakes &
Brown Sugar/Cinnamon Frosting

2 eggs
1 2/3 C. flour
1 C. apple cider
2/3 C. sugar
1/2 C. unsalted butter, softened
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

1 C. butter, softened
3 C. powdered sugar
1/2 C. light brown sugar
1 tsp. cinnamon
2 T. milk
1 tsp. vanilla
(makes 15-17)

Preheat oven 350 degrees F.
Line cupcake tin with paper (or foil) liners.
In large bowl using elec. mixer cream butter &
sugar. Add eggs & vanilla – mix until fully
incorporated. Whisk all dry ingredients in a
separate bowl. Add apple cider & dry ingred.,
alternating between the two, slowly incorporating
them into butter/sugar/egg mixture. Fill cupcake
liners 2/3rds full. Bake 17-19 minutes (until a
toothpick or skewer inserted into center comes
out clean). Let cool completely before frosting.

In a large bowl using elec. mixer whip butter,
brown sugar, cinnamon & vanilla until light &
fluffy. Gradually add powdered sugar – mix
until incorporated. Add milk until you reach
desired consistency (more for a thinner frosting).
Transfer to a ziplock bag (snip off a bottom corner
to use as a piping bag) – (OR) using a piping bag.
Frost each cupcake once cooled.
Cupcakes will stay fresh at room temp. in an
airtight container for 5 days.



Our weather is gorgeous – sunny (some clouds earlier)
and 70! I know Fall is coming but I’m enjoying EVERY SUMMER-
LIKE DAY while I can.

Hope you have a great day!




Yesterday I was thinking about how things/events change in our lives. Sometimes it’s things we kind of expect to go on forever. I don’t remember if I’ve mentioned this before but recently the lady who used to receive the baby blankets for Crisis Pregnancy Center’s Mobile Unit is selling her house and moving out of state. That presented a problem for me – where would I donate all the baby blankets I knit (besides to Detroit Veteran’s Hospital’s Baby Shower which is only once a year)? I prayed on it and finally located Crossroads Pregnancy Center in Auburn Hills, MI. (I had called a few other organizations who didn’t seem the least bit interested – but when I got the rejection response I decided to ask if they had any suggestions for other places and the lady mentioned Crossroads). I have been SUPER HAPPY for days now – the lady I spoke to was VERY happy; she said; ‘We would LOVE it – our ladies LOVE those things!” That’s all I needed to hear! Their location is fairly close to the church my special needs group meets at, so I kind of know where I’m going. That response got me going looking for a new pattern to knit – new ‘place’, new project! I found a pattern I had only ‘test knit’ once; it’s called “Two-color Star Stitch” and I’ve been happily knitting on it since yesterday. I chose to make it in white, pale pink, mint green, pale yellow and medium blue (stripes of each color). The pattern is VERY easy so I’m really happy it’s coming together so nicely. (I also chose those colors because I can use up some of the baby yarn from other projects). I should also mention I texted the Crisis Preg. Lady (the one who’s moving) and her response was great: “Oh, I’m SO GLAD! I can’t say enough about how great they are!” That made me feel like it’s an answer to prayer – the blankets are going to an organization that supports LIFE.


Blueberry Biscuits

2 C. flour
2 tsp. baking powder
2 tsp. sugar
4 T. butter or marg. (1/2 stick)
3/4 C. buttermilk
1 egg
1 C. fresh blueberries (or can use frozen)

Preheat oven 425 degrees F.
Spray a baking sheet with nonstick
cooking spray. In large bowl mix flour,
baking powder & sugar using a whisk.
Cut in butter pieces. In a separate
bowl beat egg & milk – add dry
ingredients & mix with a spoon; fold
in blueberries & turn out onto a floured
surface. Pat dough to about 1/2 inch thick
using your hands. Cut out biscuits using
a biscuit cutter (or a buttered drinking
glass) – place on prepared sheet with
biscuits touching. Bake 15-20 minutes
until biscuits are brown on top.
Makes about 12 biscuits

Can be glazed:
1 C. powdered sugar
4-5 T. milk

In a small bowl whisk milk & sugar
until consistency to drizzle over biscuits.


Stuffed Pepper Soup

2 lb. ground beef
6 C. water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. black pepper
2 C. cooked long-grain rice
chopped fresh parsley, optional garnish

In a Dutch oven over medium heat, cook
& stir beef until no longer pink; drain. Stir
in next 8 ingredients & bring to boil. Reduce
heat; simmer, uncovered, until peppers are
tender, about 30 minutes. Add cooked rice;
simmer, uncovered, 10 minutes. Add chopped
parsley, if desired. Serves 8 (makes 2 qts)


Mexican Stuffed Shells

1 C. mild taco sauce
1 C. mild salsa
2 tsp. vegetable oil
1 1/2 lb. lean ground beef
3/4 C. onion, finely diced
1 packet dry taco seasoning mix
1 (12 oz) box jumbo shell pasta,
cooked accordg. to pkg. directions
2 C. shredded cheese (poster used
a blend of Cheddar & Monterey Jack)
2 T. chopped cilantro

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place taco sauce & salsa
in a bowl & stir to combine-spread in an
even layer in bottom of prepared pan.
Heat vegetable oil in large pan over medium
heat; add onion & cook 3-4 minutes until
translucent. Add gr. beef & taco seasoning –
cook, breaking up meat into small pieces.
Cook 5-6 minutes until beef is cooked
through. Fill pasta shells with beef mixture &
place in prepared pan on top of sauce. Sprinkle
cheese on top. Bake , uncovered, 20 minutes
until cheese is melted & sauce is bubbly.
Sprinkle top with chopped cilantro & serve.
Serves 6


Baked Parmesan Zucchini Fries

2 medium zucchini
1/2 C. flour (optional)
2 eggs, lightly beaten
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

Preheat oven 425 degrees F.
Line a baking sheet with foil & spray
with nonstick cooking spray. In
a small bowl combine bread crumbs,
Parm. cheese, salt/pepper, paprika,
garlic powder & Ital. seasoning.
Cut off ends of zucchini; cut zucchini
in half then cut into 1/2 inch wide
strips (or wedges). Coat zucchini with flour
(if desired). Dip strips in beaten egg &
shake off excess. Dredge zucchini in bread
crumb mixture & place on prepared sheet-
repeat with rest of ‘fries’. Spray top of
‘fries’ with nonstick cooking spray &
bake 22-25 minutes until golden brown
& crisp. Turn over halfway through baking
time. Serves 4

Mexican Sausage Balls

1 lb. pork sausage
2 C. Bisquick baking mix
2 C. shredded Mexican cheese
4 oz. cream cheese, softened
1 (4 oz) jar green chilies, drained
1 tsp. cumin
1/2 tsp. smoked paprika

Preheat oven 350 degrees F.
Spray a baking sheet with nonstick
cooking spray.
In large bowl mix all ingredients
together & shape into walnut-sized
balls. Place on baking sheet & cook
25-30 minutes. Makes 6 servings

Salsa Verde Dipping Sauce:

1 C. sour cream
4 T. salsa verde

Mix sauce ingredients together &
serve in a bowl with sausage balls


Pimento/Cream Cheese Appetizer Spread

1 (8 oz) pkg. cream cheese, softened
1 C. shredded Sharp Cheddar cheese
1 (4 oz) jar pimientos, well-drained
3 green onions, chopped
2 T. finely chopped seeded jalapeno
crackers, for dipping
In large bowl mix all ingredients until
well blended. Serve with crackers for
dipping. Makes 16 servings

NOTE: Can be made ahead & refrigerated
up to 24 hours before serving


No-Bake Apple Yum-Yum

1 1/2 C. cinnamon graham cracker crumbs
6 T. salted butter, melted
1 (8 oz) block cream cheese, softened
1/2 C. plus 3 T. granulated sugar, divided
2 C. heavy whipping cream (1 pint) NOTE:
you can use Cool Whip defrosted instead)
1/2 tsp. vanilla
1 (21 oz) can apple pie filling (open can &
use a knife to slice apples in the can)

In medium bowl combine melted butter &
graham crumbs. (NOTE: set aside 2 T. crumbs for
topping). Spread rest of crumbs in a 9 X 9″ baking
pan – push down crumbs to make a flat layer. Combine
cream cheese with 1/2 C. sugar using an elec. mixer.
In another bowl combine heavy whipping cream, 3 T.
sugar & vanilla – using an elec. mixer, whip until stiff
peaks form. (skip this step if using Cool Whip). Combine
cream cheese mixture with whpd. cream, by hand,
until well combined. Spread half of mixture evenly
over crust. Evenly spread cut apple filling over whpd.
cream layer. Top with remaining cream cheese/whipd
cream mixture & spread evenly. Top with reserved
graham crumbs. Refrigerate a few hours or overnight
before slicing & serving. Serves 8

NOTE: to up the cinnamon level add about 1 tsp. cinnamon
to graham cracker crumbs (OR) if you can’t find cinnamon
graham crackers



Hope you have a GREAT DAY!



PS: I realize my above comments about LIFE could be

considered controversial but I am a mother of three

ADOPTED sons – I was never able to conceive, so

adoption v/s abortion is a very important subject to me.

Totally Amazing!

Above is the total of knit/crochet/sewn/quilted items donated to Detroit Veterans Hospital’s Baby Shower: 316 items! I was in awe of all the beautifully crafted items from blankets, hats, booties, headbands, mittens, outfits, etc.: the ladies truly outdid our past donations. All of these items came from my knit group as well as our local library knit/crochet group and even some from ladies who knit in another knit group PLUS a donation of 7 quilts from one of our ladie’s churches! I would post all the photos but they are too numerous to do so (23!). It was a boisterous, loud, fun-filled evening. We were even able to donate another 51 pairs of baby booties to the other charity that create burial outfits for babies. I am so proud of my friends!


Peanut Butter Lunch Lady Cookie Bars

2 C. flour
2 C. sugar
2 large eggs, beaten
1 1/2 C. peanut butter, divided
1 1/2 C. (3 sticks) unsalted butter, softened
1/2 C.  milk + 2 T., divided
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 C. powdered sugar

Preheat oven 400 degrees F.
Spray a large cookie sheet with
nonstick cooking spray (or line with
parchment paper.) In large bowl mix
all dry ingredients (flour, sugar, baking
soda, salt). In another bowl whisk 1/2 C.
milk, vanilla, eggs. In a saucepan melt
1 C. (2 sticks) butter & 1 C. peanut butter &
bring to boil. Remove from heat & slowly
add dry ingredients followed by milk/egg
mixture – mix until well combined. Pour onto
cookie sheet, spread evenly to edges. Bake
20 minutes until a toothpick inserted into
center comes out clean. Cool completely
before frosting.
1 stick butter
1/2 C. peanut butter
2 T. milk
4 C. powdered sugar

In a saucepan bring butter & peanut butter
to a boil. Add milk & slowly mix in powdered
sugar until well combined. Pour frosting over
cake, spreading evenly to edges. Allow to cool
& set before serving.


Zucchini Quiche w/Bacon &
Hash Brown Crust

3 C. refrigerated or frozen hash
browns, thawed/patted dry
2 T. olive oil
2 T. unsalted butter, melted

Quiche Filling:

1/2 C. bacon, cooked/crumbled
1 shallot, diced
1 medium zucchini
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs, room temp.
1 C. plain Greek yogurt
3 C. shredded cheese (Sharp Cheddar,
Gruyere, Monterey Jack, Dubliner,
Pepper Jack – or a combination of 2
or more)
Preheat oven 400 degrees F.
Spray a 9 inch pie plate with nonstick
cooking spray. Grate zucchini onto a
clean kitchen towel & squeeze dry,
removing as much excess liquid as possible.

In medium bowl combine hash browns,
olive oil, butter, salt/pepper – toss to
combine. Press mixture firmly into bottom & up
sides of prepared pie plate, forming a crust.
(Make sure it goes all the way up the sides
b/c it will shrink some while baking)
Bake 20-25 minutes until edges are golden
REDUCE oven temperature to 350 degrees F.
Cook bacon in large saute pan over medium-
high heat until crispy, 6-8 minutes on each
side. Remove from skillet & crumble. Remove
all but 1 T. of bacon grease from skillet. Add
diced shallots & saute over medium heat 3-4
minutes until translucent & soft. Add shredded
zucchini – turn heat to High. Season with salt/
pepper & cook 3-5 more minutes, stirring
occasionally. Combine flour, baking powder &
salt in small bowl. In separate bowl, beat eggs
until fluffy (2-3 minutes). Whisk in Greek
yogurt until combined & smooth. Add in
grated cheese, flour mixture, bacon &
zucchini mixture – stir until combined. Pour
filling into hash brown crust & bake 35-40
minutes until center is set, top is puffed &
golden brown and a toothpick inserted into
center comes out clean. Let stand several
minutes before removing from pan & serving.
Can also be eaten at room temperature or
chilled. Serves 8


Zucchini Pancakes

2 medium zucchini, about 3/4 lb.
2 T. grated red onion
2 extra-large eggs, lightly beaten
6-8 T. flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
unsalted butter
vegetable oil

Preheat oven 300 degrees F.
Grate zucchini into a bowl using
large grating side of a box grater.
Immediately stir in onion & eggs.
Stir in 6 T. flour, baking powder,
salt & pepper. (if batter gets too
thin from zucchini liquid, add remaining
2 T. flour). Heat a large (10-12 inch)
sauce pan over medium heat &
melt 1/2 T. butter & 1/2 T. veg. oil
in pan. When butter is hot but not
smoking, lower heat to medium-low
& drop heaping soup spoons of
batter into pan. Cook pancakes
about 2 minutes on each side until
browned. Place cooked pancakes
on a sheet pan & keep warm in oven.
Wipe out pan with a dry paper towel;
add more butter & oil to pan &
continue to fry pancakes until all
batter is used. Pancakes can stay
warm in oven up to 30 minutes.
Serve hot. Makes 10 (3 inch) pancakes


Crockpot Crustless Pizza
NOTE: poster used a 5-6 qt.

2 lb. ground beef
garlic salt, to taste
pepper, to taste
dried minced onion, to taste
1 (14 oz) jar pizza sauce
2 C. shredded pizza-blend cheese
your favorite pizza toppings

Spray insides of crockpot with
nonstick cooking spray.
Brown beef & season in a skillet
over medium-high heat; drain. Place
beef & cheese in a bowl & mix to
combine. Evenly spread beef mixture
in crockpot & pour pizza sauce on top –
spread out evenly. Top with pizza cheese &
toppings. Cover & cook on Low around
4 hours. Serves 8-10


Roasted Acorn Squash Soup

3 acorn squash
2 T. olive oil, divided
salt, to taste
black pepper, to taste
6 cloves garlic, peeled/left whole
3 slices thick-cut bacon, diced
1 yellow onion, diced
4 C. chicken broth
1/2 tsp. ground ginger
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
1/8 tsp. allspice
1 C. heavy cream
1 T. Worcestershire sauce
1 T. red wine vinegar

Optional garnishes:
shredded Parmesan cheese
roasted pumpkin seeds
fresh parsley, chopped
Preheat oven 400 degrees
Spray a baking sheet with nonstick
cooking spray. Slice each squash length-
wise end-to-end; scrape seeds out-
discard seeds. Drizzle 1 T. oil over sqaush &
season to taste with salt/pepper. Place each
half cut-side down on sheet. Wrap garlic in
foil & place on sheet. Roast 1 hour until
softened & beginning to collapse. Remove &
set aside to cool.
When cool enough to handle, scrape flesh
from rinds & add flesh to large bowl along
with garlic cloves. Place a Dutch oven or soup
pot over medium-high heat – add diced bacon &
saute until crispy, about 5 minutes. Remove
bacon from pan & place on paper towel to drain.
Remove bacon fat from pan, leaving about 1 T.
in pot – return to heat. Add onion & cook 3 minutes
until translucent. Add broth, a little at a time,
scraping up any brown bits on bottom of pot. Add
squash, garlic, ginger, sage, cayenne & allspice –
bring to boil; simmer 5 minutes. Puree soup in a
blender in small batches (or use immersion blender).
NOTE: If using blender, do not fill blender more than
half full – hot soup can blow the lid off if you put
too much in. Return soup to pot; stir in cream,
Worsch. sauce & vinegar – bring to a simmer. Add
salt/pepper & taste. Serve with your choice of
garnishes. Serves 12


Quick Mushroom Chicken Bake

1 1/4 lb. skinless boneless chicken breast
1 tsp. lemon pepper seasoning
1 T. vegetable oil
1 (10.5 oz) can cream of mushroom soup
1 (4 oz) can sliced mushrooms, drained
2/3 C. milk
1/2 C. grated Parmesan cheese
1 clove garlic, crushed
1/8 tsp. black pepper
3 C. hot, cooked white rice/pasta or
mashed potatoes
Preheat oven 350 degrees F.
Season chicken with lemon pepper.
Heat oil in 10-inch skillet & add chicken.
Cook 10 minutes until well browned on
both sides. Place chicken in a 2-quart
baking dish. Stir soup, mushrooms, milk,
cheese & garlic in a small bowl. Season
with black pepper & pour mixture over
chicken. Bake 30 minutes until chicken
is cooked through. Serve chicken & sauce
with rice. Serves 4


Cookie Dough Dip

1/2 C. butter, softened
8 oz. cream cheese, softened
2 tsp. milk or cream
1/2 C. brown sugar
1/4 C. powdered sugar
1/2 tsp. vanilla
1 C. mini chocolate chips
plus more for garnish

vanilla wafers
graham crackers
shortbread cookies
pretzel sticks

In a mixing bowl using elec.
beaters, place butter & cream
cheese – beat until smooth & creamy.
Add milk & beat until smooth. Add
brown sugar, powdered sugar &
vanilla – beat until smooth. Using
a spatula, fold in choc. chips &
spoon into a serving bowl. Top
with additionaly choc. chips &
serve. Serves 12


This is the middle of a VERY busy week; I’m tired/exhausted
but also extremely happy/honored at all that came about
with my knit groups.

Our weather is staying ‘Summer-like’ with temps in the
high 70’s, which is VERY nice.

Hope you have a GREAT ‘rest of the week’!



It’s Monday – again

Last week was busy and this week will be even busier BUT there’s always time to take a few minutes to JUST BE HAPPY! Our weather, currently, is mostly cloudy with light rain, temps in the 70’s & some low 80’s towards Friday (that’s nice!). Today, looking at my week, is about the ONLY day I don’t have something scheduled so I thought I’d write you first. Today seems to be a day of unplanned things; example – I went to water my 4 indoor plants and the little ‘water catcher plate’ under one of my plants overflowed all over the table. Got to cleaning it up and thought: “You know, I’ve had you for over a year – you look like you could use a little new soil” so that started the (1) go down the basement & locate the potting soil (2) give said plant some new soil and then proceed to decide the other’s needed soil & a good ‘weeding out dead leaves, etc.’ – so that was the beginning of my day. Tried out 2 new knitting patterns – one was OK, the other was a lot of work (8 rows) for not much to show (threw that one away). Currently I’m working on a shades of blue/white/green baby blanket. I like having at least two projects going so started another men’s ‘Needy/homeless’ scarf with donated dark gray and a thin black yarn. (I don’t remember if I mentioned in the previous posts, but the Crisis Pregnancy Mobile Unit I used to donate baby blankets to is pretty far away from my home. The lady who used to meet me ‘half-way’ between her house & mine is selling her house & moving out of state which now cancels that charity donation.) I started praying, yesterday, for a new ‘baby blanket’ charity in my area. Yes, I knit for Detroit Vet’s Baby Shower but that’s only once a year (in Sept.) so I’d like another charity that I can donate to year-round. We’ll see how that goes; am still knitting baby booties for the charity which creates burial outfits for babies.


Butter Pecan Peach Cake

1 (29 oz) can sliced peaches (undrained)
1 (18 1/4 oz) box Butter Pecan or
Yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans
1 c. sweetened flaked coconut

Preheat oven 350 degrees F.
Pour peaches into bottom of ungreased
9 X 13″ baking dish. Cover peaches with
dry cake mix sprinkled on. Drizzle melted
butter over all. Sprinkle top with pecans &
coconut. Bake, uncovered, 30-35  minutes.
Serves 18-24


Crockpot Apple Pie for Breakfast

3 medium apples, diced
3 C. water
1 C. apple juice
1 C. steel-cut oats
1 tsp. cinnamon
1 T. honey (or more, if you want it sweeter)
pinch ground nutmeg

Place all ingredients in 4-6 qt crockpot;
stir. Cover & cook on Low 4-6 hours (or 2-3
hours on High), stirring every hour or so.
After cooking, taste & add additional honey
(or sweetener) to your taste preference.
Serves 4

NOTE: If you don’t want to stir the oatmeal
during cooking you can add 1 additional
Cup of water (total: 4 C. water). The oatmeal
will be a little bit mushy but will still taste

Baked Garlic Potato Slices

2-4 whole potatoes
olive oil
finely chopped garlic
herbs & spices ( your choice)

Preheat oven 400 degrees F.
Slice potatoes into desired thickness (thinner
is crispier) Rinse potatoes with water to
remove starch & dry with paper towels. In
a large bowl mix olive oil, salt, chopped
garlic & your choice of herbs – add potatoes
& mix until each slice is evenly coated. Place
slices in a baking pan. Bake, turning potatoes
every 15 minutes, until golden brown. Serve hot.


Quick Bacon/Jalapeno Cheese Ball
(makes a ball about 3 1/2 Cups)

1 T. sour cream
1 oz. dry ranch salad dressing mix (1 packet)
8 oz. cream cheese, softened
8 oz. Cheddar cheese, shredded
3/4 C. cooked bacon/crumbled
3 jalapeno peppers, seeded/chopped
1/4 C. finely chopped pecans

Butter crackers, for dipping

In large bowl mix sour cream & dry
ranch dressing mix until combined.
Add cream cheese, Cheddar cheese, 1/2
C. bacon & 2 jalapenos – mix until
thoroughly combined. Chill 5 minutes
then shape into a ball. Place pecans,
1/4 C. bacon & 1 chopped jalapeno into
a shallow bowl (or pie tin) – roll the chilled
cheese ball in mixture until fully coated;
place ball on a plate & serve immediately
with butter crackers. Serves 12

Cheezy Zucchini Quiche

pastry for single-crust quiche
(9 inches) SEE BELOW
3 T. butter
4 C. thinly sliced zucchini (about
3 medium)
1 large onion, thinly sliced
2 large eggs
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 C. shredded mozzarella cheese
2 tsp. prepared mustard

Preheat oven 400 degrees F.
Arrange oven rack to lower part
of oven.
On lightly floured surface, roll dough
to 1/8th inch thick circle; transfer to
a 9″ pie plate. Trim pastry to 1/2 inch
beyond rim of plate & flute edge.
Refrigerate while preparing filling.

In large skillet heat butter over medium
heat. Add zucchini & onion; cook & stir
until tender – drain & cool slightly.
In large bowl whisk eggs & seasonings
until blended; stir in cheese & zucchini
mixture. Spread mustard over bottom
of pastry shell & pour in filling – spread
to make even. Bake 35-40  minutes until
center comes out clean when a toothpick
is inserted in middle & crust is golden
brown. If needed, cover edges of crust
loosely with foil during last 15 minutes
of baking time to prevent over browning.
Let stand 10 minutes before cutting.
Serves 8

one person who commented said
they make this using a tube of crescent
rolls for the crust & don’t pre-bake it.

Recipe can be prepared without using a crust
spread mustard on bottom of pie plate &
proceed as written.


BLT Macaroni Salad

1/2 C. mayonnaise
3 T. chili sauce
2 T. lemon juice
1 tsp. sugar
3 C. elbow macaroni, cooked
1/2 C. tomato, seeded & chopped
2 T. green onions, chopped
3 C. lettuce, shredded
4 slices cooked bacon, crumbled

In a large bowl, combine the first four
ingredients; mix well. Add macaroni,
tomato and onions; toss to coat.Cover
and refrigerate. Just before serving,
add lettuce and bacon; toss to coat

(recipe: Facebook)

Stuffed Pork Chops

4 boneless pork chops (approx.
1 1/4 lb)
1/2 C. oil-packed sun dried tomato
halves, drained
1/2 C. fresh spinach
1/2 C. shredded mozzarella cheese
1 tsp. Italian seasoning
3/4 tsp. salt
1/4 tsp. black pepper
1 T. olive oil
1 T. parsley, chopped

Preheat oven 400 degrees F.
Slice a deep pocket in each pork chop
but do not cut all the way through. Divide
tomatoes evenly between pockets then
layer a handful of spinach & 2 T. cheese
into each. Using toothpicks to seal each
chop shut so the filling will not spill out
during cooking. Sprinkle Ital. season, salt/
pepper over both sides of each chop.
In a large pan over medium-high heat, heat
oil. Cook chops 3-4 minutes on each side
until golden brown. Insert a meat thermometer
into thickest part of chop & place pan in
oven. Bake 8-10 minutes until thermometer
registers 145 degrees F. Remove pan from
oven & let stand 3 minutes. Sprinkle with
parsley (if desired) then serve. Serves 4


Caramel Apple Cheesecake Bars

3/4 C. graham cracker crumbs
1/4 C. butter, melted
2 T. brown sugar

1 (8 oz) pkg. cream cheese, softened
1/3 C. sugar
1 egg
1/2 tsp. vanilla

Apple Layer:
1 Granny Smith apple,
peeled/cored & diced small
1 T. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves

Streusel Topping:
1/4 C. brown sugar
1/4 C. flour
1/4 C. oats
1/4 tsp. cinnamon
2 T. butter, melted

Caramel Drizzle:
12 individually wrapped caramels,
1 T. heavy cream (OR)
salted caramel sundae topping
Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with nonstick
cooking spray. In small bowl combine
all crust ingredients & mix well with a
fork – press crust mixture into prepared
dish, pressing down gently with your

Using an elec. mixer, in a bowl beat
cream cheese until smooth, about
2 minutes. Add sugar, egg & vanilla –
beat until smooth the thoroughly
combined – pour mixture into crust,
spreading evenly.

In medium bowl combine Apple Layer
ingredients, mix well. Spread mixture
evenly over cheesecake layer in dish.

In another medium bowl combine Streusel
topping – mix well until a coarse meal is
formed – sprinkle evenly over apple layer.
Bake 30-40 minutes until streusel is golden.
Transfer dish to a wire rack to cool to room
temperature then refrigerate 1 hour or
more to set.

Caramel Drizzle:
In a microwaveable bowl melt caramels in
increments of 30-seconds until smooth,
stirring in between. Allow to cool slightly
& stir in heavy cream. Drizzle mixture on
top of cheesecake before serving.



Hoping your week goes VERY well!



The Ups and Downs in a Day

Today is another ‘wrapping things up’ day – I knit for Crisis Pregnancy Center’s mobile unit and had 6 blankets ready for pick-up/delivery – the lovely lady who meets me to pick them up has been under a lot of pressure/stress lately with selling their house, moving and, recently, the death of her mother. I have been blessed by her, many times – this time she agreed to allow me to donate ‘their’ blankets to the Detroit Vet’s Baby shower coming up next Tuesday. I knew she was really stressed and didn’t want to add to it – this way the blankets go to a good cause.

Along with that I’ve started knitting for homeless or needy people – mostly scarves. I have 4 done, 1 man’s ‘loomed’ hat and another one almost done. Working on these, I tend to forget that it’s not one of my favorite ‘knits’ – I’ve decided that, sometimes, you just have to go with what’s comfortable for YOU! I will finish these and donate them – maybe, later on in the Fall/Winter I’ll take it up again – maybe . . .

Two of the scarves for donation

The completed baby blankets for Detroit Vets

Getting things together for next week’s Vet’s baby shower – trying to remember all the ‘little things’ like extra ink pens, extra small crochet hooks (to help place the name tags on the items), enough name tags for all the donated items, etc.

Another ‘fun thing’ – this Wednesday morning our Library Knit Group will be having a pot luck! One of our ladies suggested it to the head librarian and she set it up! This is a ‘first’ for us; I’m bringing BBQ’d pork & buns for sandwiches. I know we will be eating well because of all the items listed on the sign up sheet. (In case you wondered, I ‘cheated’ & went to Gordon Food Services for their frozen pulled pork – I’ll cook it before time, mix with Sweet Baby Ray’s Sweet Vidalia onion BBQ sauce & place it in my crockpot to keep warm – that should work!)


Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3 1/4 oz, ea) pkgs. instant vanilla
pudding mix
1 C. creamy peanut butter
3 1/2 C. milk
1 (8 oz) tub Cool Whip, thawed

1/2 C. semi-sweet chocolate chips, melted
2 T. butter, melted
2 T. white corn syrup
1/2 C. powdered sugar
2-3 T. milk
(optional garnish:
mini peanut butter cups)

Spray bottom of a 9 X 13″ baking dish
with nonstick cooking spray. Place one
layer of graham crackers on bottom,
breaking to completely cover bottom.
In a medium bowl mix pudding mix,
peanut butter & milk using an elec.
mixer – mix 2 minutes then fold in
Cool Whip. Spread half mixture on
top of first layer of crackers. Place a
second layer of crackers on top &
spoon remaining pudding mix on top.
Finish with third layer of crackers.

Prepare frosting ingredients & spread
on top of last layer of crackers, spreading
all the way to the edges. Refrigerate
overnight (so crackers become soft &
Optional garnish: mini peanut butter cups
Slice & serve

Zucchini Corn Risotto

4 T. butter
3 T. olive oil
1 lb. zucchini, sliced into quarter-inch
slices (cut large slices in half)
3 ears fresh corn, (2-3 C) removed
from cobs
1 C. diced sweet onion (like Vidalia)
1 T. fresh minced garlic
1 C. arborio rice
1/3 C. white wine (poster used Chardonnay)
2 1/2 to 2 3/4 C. chicken stock, hot
1/2 C. heavy cream (heated past room temp.
but not scorching hot)
3/4 C. fresh grated Parmesan cheese
1/4 C. fresh basil, chopped
1/2 tsp. ground black pepper
1/2 tsp. kosher salt (if needed)

In 4-5 qt. heavy-bottomed pan, over medium
to medium-high heat, melt 1 T. butter in 1 T.
olive oil. Once hot, add half the zucchini & cook
without touching – for 2 minutes. Flip pieces over
& cook 2 more minutes then remove to a bowl.
Add another T. each of butter & oil – once hot,
cook second half of zucchini & remove to bowl.
Add another T. butter; once melted, add corn &
saute 2 minutes – place in bowl. Add remaining
butter & oil (once butter melts), add onions &
cook 2 minutes. Add garlic & cook 1 more minute.
Add rice & cook, stirring, 2 minutes. Add wine;
once evaporated, add 1 C. stock & half the cream.
Stir constantly; once the liquid has been absorbed,
ad 1/2 C. stock & remaining cream – stir until that
liquid has been absorbed. Add another 1/2 C. stock
& stir/cook until absorbed. Add another 1/2 C.
stock; once that has been evaporated, remove from
heat & test the rice. If it is cooked – do not add final
quarter C. stock – IF if still has some ‘chew’, stir in
last of the stock.Cover & leave off heat 5 minutes.
After 5 minutes, stir in Parm. cheese, basil & pepper.
Taste & decide if salt is needed. Stir in zucchini &
corn – serve. Serves 8


Cherry Tomato Salad

4 C. cherry or grape tomatoes,
2 C. fresh mozzarella balls, halved
1/4 C. red onion, minced
1/4 C. chopped fresh herbs, such as:
parsley, basil, chives, green onions,
1/4 C. olive oil
1 1/2 T. red wine vinegar
1/4 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. garlic powder
salt/pepper, to taste

Place tomatoes, mozz. balls, red onion
& herbs in a large bowl. In small bowl
whisk olive oil, red wine vinegar, sugar,
oregano, garlic powder & salt/pepper.
Pour dressing over tomato mixture &
gently toss to coat evenly. Serves 6

Creamy Zucchini/Spinach Pasta Bake

3 C. cavatappi pasta, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half,
then sliced crosswise
1 C. sliced fresh mushrooms
1 (6 oz) pkg. baby spinach leaves
1 (24 oz) jar (Classico) Marinara with
plum tomatoes & olive oil pasta sauce
1 (15 oz) tub ricotta cheese
1 tsp. dried Italian seasoning
1 (8 oz) pkg. shredded mozzarella
cheese, divided

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta as directed on pkg,
omitting salt. In large skillet cook
& stir onions over medium heat
3-4 minutes until crisp-tender. Add
zucchini & mushrooms, cook 3-4
minutes until zucchini is crisp-
tender, stirring frequently. Add
half the spinach; cook 2-3 minutes
until just wilted – repeat with
remaining spinach; remove from
Drain pasta; add to veg. mixture in
skillet along with pasta sauce, ricotta,
Ital. seasoning & 1 C. mozzarella – mix
lightly. Spoon mixture into prepared
pan & top with remaining mozzarella.
Bake 20-25 minutes until casserole is
heated through & mozzarella is melted.
Serves 12


Southern Bacon-fried Cabbage

6 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 large head cabbage, cored/chopped
2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Cook bacon in large skillet over meidum-
high heat until crisp. Remove bacon to
paper towel-lined plate. Reserve 2 T.
bacon grease & discard rest. In same skillet
with reserved 2 T. grease, cook onion until
soft (about 4 minutes) on medium-high heat.
Add garlic & cook 1 more minute. Stir in
cabbage & continue to cook & stir 4-5 minutes.
Add salt/pepper, onion & garlic powders –
mix well. Reduce heat to Low, cover & allow
to simmer, stirring occasionally, about 30
minutes. Just before serving mix bacon into
cooked cabbage. Serve immediately.
Serves 6


Crockpot Meatball Parmesan (low carb)
(makes 24 meatballs)

2 lb. lean ground beef
1/2 C. marinara sauce
2 T. dried minced onion (or freeze-
dried shallots)
2 tsp. minced garlic (or freeze dried)
1 1/2 tsp. Italian seasoning
3/4 C. shredded Parmesan cheese
2 eggs
salt/pepper, to taste

Additional marinara & shredded
mozzarella, to taste
Spray crockpot with nonstick cooking
spray. In large bowl mix marinara sauce
with meat, onion, garlic, Parm. cheese,
eggs & seasonings. Form mixture into
24 meatballs & place in crockpot, stacking
lightly, if necessary. Cover & cook on High
2-3 hours until meatballs are cooked through.
Remove meatballs from crockpot & set
aside any you would like to freeze.

To serve:
Toss meatballs in additional marinara &
place over your favorite cooked pasta –
top with cheese.

To freeze:
Place meatballs in a single layer on a
cookie sheet & freeze a few hours then
transfer to a freezer bag.

Lazy Day Lasagna

1 lb. dry lasagna noodles
1 lb. lean ground beef (or half
beef/half pork), browned/drained
1 (24 oz) jar marinara OR pasta
2/3 C. water
1 (15 oz.) tub ricotta or cottage
12 oz. shredded mozzarella
cheese, divided
1 tsp. Italian seasoning
Preheat oven 375 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray
Spread 2/3 rds of sauce on
bottom of pan; top with dry
lasagna noodles (you can break
some to fit). Pour remaining sauce
into pan with browned meat (add
water to jar, cover with lid, shake
& pour into skillet) – stir in. Simmer
5 minutes. Scatter about 1/3 of
ricotta cheese on top of noodles in
pan; sprinkle about 3 oz. shredded
mozz. cheese on top & top with
about 1/3rd of meat sauce. Add
another layer noodles & press down
slightly. Repeat with ricotta/mozz.
cheese & meat sauce  – TWO more
times. Top with remaining mozz.
cheese & sprinkle top with Italian
seasoning. Cover tightly with foil &
bake 45 minutes until noodles are
fork-tender. (The additional water &
steam created by covering with foil
will cook the noodles). Remove foil
& bake another 7-8 minutes until
cheese is bubbly. Remove from oven
& let rest at least 15 minute before
serving. Serves 8


NO-Bake Cherry Cookies

2 C. sugar
1/2 C. butter, cubed
6 T. 2% milk
3 T. baking cocoa
1 C. peanut butter
1/2 tsp. vanilla
1/4 tsp. almond extract
3 C. quick-cooking oats
1 (10 oz) jar maraschino cherries,
well drained/finely chopped
Spread several sheets of waxed
paper on the counter (for later).
In large saucepan combine sugar, butter,
milk & cocoa – bring to boil, stirring
constantly – cook & stir 3 minutes.
Remove from heat; stir in peanut
butter & extracts until blended. Stir
in oats & cherries. Drop by Tablespoonfuls
onto waxed paper. Refrigerate until set.
Makes about 5 1/2 dozen.
Store in air-tight containers.



Our weather has been kind of hard to predict
lately – today it’s really chilly (to me, anyway) –
right now it’s 68 degrees F., cloudy and gray. The
strange thing is: this WEDS. it’s supposed to get
up to 84 degrees F! (then showers likely) – sigh.
Looks like Weds. night-Friday is showers &
thunderstorms – oh, great . . . sigh.

Hope you are having a GREAT start to your



It’s Friday again!

Today is Day#2 of babysitting – yesterday was 2 p.m.- a little after 7 p.m.; today it’s 3 p.m. – ? (probably about the same end time). At least I got a lot of knitting done yesterday – finished a (homeless) scarf for a little girl, started (and am half done) with a scarf for a man. After going through the tons of donated yarn (again – for probably the third time, at least) I found more scarf ‘possibilities’ – lots of tans, browns, gold. I don’t have trouble knitting them – I have trouble coming up with simple patterns I can knit (almost in my sleep).

Our weather is beginning to show signs of Fall so that means it’s time for me to ‘kick in to high gear’ and hit the fruit/veggie stall more. Last night we had BLT’s (with enough for leftovers today). Also got more sweet corn – this particular location has EXCELLENT sweet corn! Next on my cooking agenda is Pork Stir Fry – there were several packages of chopped pork meat in the Kroger meat ‘mark-down’ section (love perusing that section – sometimes you hit pay dirt, other times not). Bought some frozen stir fry veggie packages, a garlic marinade, and will be making rice to go with  – should be a good, warming dinner.


Zucchini Tart

1 round store-bought refrigerated
pie dough
1/3 C. mayonnaise
1 T. Dijon mustard
2 medium zucchini, thinly sliced
into rounds
1 tsp. chopped fresh thyme
kosher salt/ground black pepper
olive oil, for drizzling

Preheat oven 375 degrees F.
Place a baking sheet in oven. Lay
pie dough on a piece of parchment
paper. Slightly raise the edges &
crimp. In small bowl stir mayo &
mustard – spread over crust. Place
zucchini & thyme in a medium bowl;
sprinkle with salt & pepper/drizzle
with olive oil & toss gently to combine.
Arrange slices over mayo mixture.
Carefully remove hot pan from oven &
slide parchment paper onto pan. Bake
until crust is golden & zucchini is tender,
20-30 minutes. Serves 4


Bacon-wrapped Stuffed Chicken
(1 pan)

4 boneless, skinless chicken breasts
2 oz. cream cheese, softened
1/4 C. shredded sharp Cheddar cheese
1/4 C. shredded mozzarella cheese
2 T. finely chopped parsley
1/4 tsp. garlic powder
salt/pepper, to taste
8 slices bacon
1 lb. small new potatoes, halved (can
also use regular size – cut into 1″ pieces)
2 medium zucchini, quartered lengthwise
& cut into 1/2″ pieces
toothpicks for sealing packets
(optional garnish: chopped parsley)

Preheat oven 400 degrees F.
Line a sheet pan with foil & spray
with nonstick cooking spray. Using a small
sharp knife, cut a slit lengthwise partway
across each chicken breast to create a
deep pocket. In small bowl mix cream
cheese, Cheddar, mozz, parsley & garlic
powder – season with salt/pepper to taste.
Spoon cheese mixture evenly into pockets
of chicken (You can also place filling in a
ziplock bag & snip the tip of bag – using to
pipe filling into chicken. Use toothpicks
to seal pockets shut. Season top  of each
packet with salt/pepper then wrap 2 slices
bacon around each & place on prepared
pan. Scatter potatoes around chicken –
spray potatoes with nonstick cooking spray &
season with salt/pepper. Bake 20 minutes.
Remove from oven & add zucchini – season
zucchini with salt/pepper, to taste. Return
to oven & bake an additional 20 minutes.
Broil pan for an additional 3-5 minutes until
bacon is browned & crispy. Serve immediately
with chopped parsley, if desired, for garnish.
Serves 4


Crockpot Cheeseburger Salad

2 lb. ground beef
2 cloves garlic, minced
1 shallot – chopped (or onion, if desired)
1 tsp. onion powder
salt/pepper, to taste
12 slices deluxe Deli American cheese –
1 bag salad mix (poster used Butter Lettuce

Garnish: chopped pickles, ketchup, mustard,
mayonnaise, chopped tomatoes, chopped
onion, shredded cheese, etc.
In a skillet brown meat with garlic & shallots
(or onion); drain & place in crockpot. Stir
in cheese. Cover & cook on Low 2-4 hours,
stirring occasionally. Cool meat.Place salad mix in
large bowl – mix in cooked meat & top with any
garnishes you desire. Serves 8


Pizza Pasta

2 tsp. olive oil
1 lb. mild Italian sausage,
casings removed
1/2 C. finely diced onion
3/4 C. mini pepperoni, divided
1 tsp. minced garlic
1 (24 oz) jar marinara sauce
2 1/2 C. water
salt/pepper, to taste
1 (12 oz) box pasta (such as
rotini or penne)
1 1/2 C. shredded mozzarella cheese
1 T. chopped parsley

In large, deep pan over medium heat
heat oil. Add sausage & cook 4-5 minutes,
breaking up into small pieces, until browned.
Add onion & cook 3-4 minutes until translucent.
Add 1/2 C. pepperoni & garlic, cook 1 minute.
Add sauce, water, salt/pepper, & pasta – bring
to a simmer. Cover pot & cook over Low heat
12-14 minutes until pasta is tender.

While pasta is simmering,
Preheat oven 400 degrees F.
After pasta is finished cooking, sprinkle cheese
on top & arrange remaining 1/4 C. pepperoni
on cheese. Bake 4-5 minutes until cheese melts.
Sprinkle top with parsley & serve.
Serves 6


Tomato-Vegetable Casserole

1 medium potato, peeled/cut
into 1/2″ pieces
1 medium yam, peeled/cut into
1/2″ pieces
1 red bell pepper, seeded/cut into
1/2″ pieces
2 carrots, peeled/cut into 1/2″
5 T. olive oil
1 red onion, thinly sliced into rings
2 small (or 1 large) zucchini cut
cross-wise into 1/4″ thick pieces
2 large ripe tomatoes, cut cross-
wise into 1/4″ thick slices
1/2 C. grated Parmesan cheese
2 T. dried Italian-style bread crumbs
fresh basil sprigs – optional garnish

Preheat oven 400 degrees F.
In a 9 X 13″ baking dish toss potato,
yam, bell pepper, carrots & 2 T. olive
oil – to coat. Sprinkle with salt/pepper &
toss until coated. Spread vegetables evenly
over bottom of pan. Arrange onion slices
evenly over veggies; arrange zucchini over
onion. Drizzle top with 2 T. olive oil; sprinkle
with salt/pepper. Arrange tomato slices over
zucchini. In small bowl blend Parm. & bread
crumbs & sprinkle over top of dish. Drizzle
top with 1 T. olive oil. Bake, uncovered, until
vegetables are tender & topping is golden
brown, about 40 minutes. Garnish top with
basil sprigs, if desired. Serves 6


Raspberry/Lemonade “Cream Puffs”

1 (17.3 oz) pkg. frozen puff pastry (2 sheets),
1/4 C. boiling water
zest from 1 lemon
1 (3 oz) pkg. lemon-flavored Jell-O
1 (5 oz) can evaporated milk
1 (8 oz) tub Cool Whip, thawed
2 C. raspberries
2 oz. cream cheese, softened*
1/4 C. powdered sugar
1 tsp. cold water

Preheat oven 400 degrees F.
Unfold 1 pastry sheet onto lightly
floured surface – cut crosswise into
thirds, following fold lines in pastry.
Cut each piece crosswise into 6 rectangles.
Place each 2 inches apart on baking sheet,
repeat with remaining pastry sheet.
Bake 10 minutes then remove to wire
racks to cool completely.

In medium bowl add boiling water, lemon
zest & Jell-O – stir 2 minutes until completely
dissolved. Stir in milk. Refrigerate 15 minutes
until thickened but not set.
Beat Jell-O mixture using an elec. mixer for
2 minutes until about doubled in volume.
Gently stir in Cool Whip & refrigerate 20
Stir raspberries into Jell-O mixture.
Split pastries & fill each with Jell-O mixture.
In a bowl mix cream cheese, powdered sugar
& cold water until blended; spoon into a
ziplock bag. Seal bag & cut a small corner off
of bag – use to drizzle cream cheese mixture
over pastries. Makes 36 pastries

*1/4 of a 8 oz. pkg cream cheese



Hope your week has gone well so far;
remember to take a little time for yourself!




Boy, you can SURE tell Summer is going away – it was 58 degrees F. when we left for church today at 8:40 a.m.! BRrrrrrrrr! Kind of an over-cast day, no sun – just CHILLY! Glad I don’t have anywhere to go later, plan on curling up in my recliner with a nice, warm throw over my legs while I either knit or read a book.


Zucchini Spice Cake

2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 T. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2/3 C. brown sugar
2/3 C. granulated sugar
2 eggs, room temp.
2/3 C. applesauce
1/4 C. milk (posted used Almond milk)
1 tsp. vanilla
2 C. grated zucchini
1 C. shredded sweet coconut (optional)
3/4 C. toasted walnuts, divided

Cream Cheese Icing:

4 oz. cream cheese, softened
1/4 C. butter, softened
2-3 C. powdered sugar
2-3 T. milk (almond milk)
Preheat oven 350 degrees F.
Spray 9 inch square baking pan with
nonstick cooking spray & line with
parchment paper. In medium bowl whisk
flour, baking soda, baking powder, cinnamon,
nutmeg & cloves.
In large bowl whisk sugars, eggs, applesauce,
milk & vanilla. Stir in flour mixture just until
combined. Stir in zucchini, coconut & walnuts
& pour into prepared dish. Bake 25-28 minutes
until a toothpick inserted into center comes out
clean. Cool completely before icing.

Beat cream cheese & butter until light & fluffy.
Beat in powdered sugar one cup at-a-time. Beat
in milk one tablespoon at-a-time until desired
consistency. Drizzle icing on top of cooled cake
& top with remaining toasted nuts.


Butternut Squash Lasagna

1 (8 oz) pkg. lasagna noodles
olive oil, for drizzling
4 T. butter
2 cloves garlic, finely chopped
3 T. flour
3 C. whole milk
3/4 tsp. fresh chopped thyme
large pinch fresh grated nutmeg
1/2 C. finely grated Parmesan cheese
ground black pepper
2 (10 oz, ea) bags frozen spinach, thawed/
squeezed dry
1 small butternut squash (about 1 lb), peeled/
seeded, cut into 1/4 inch thick slices
8 oz. shredded mozzarella cheese

Preheat oven 375 degrees F.
Cook pasta accordg. to pkg. directions
for al dente; drain & drizzle with a bit
of olive oil to prevent noodles from
sticking together. In medium saucepan
over medium-high heat, melt butter.
Add garlic & cook, stirring, about 1 minute.
Add flour & cook, stirring, 1 minute. Slowly
add milk, whisking constantly – bring to boil.
Add thyme & nutmeg; reduce heat to medium.
Cook, stirring constantly, until sauce thickens,
about 6-8 minutes. Whisk in Parm. cheese;
season with salt/black pepper & remove from
In a 8 X 8″ baking dish, spread a thin layer (about
1/2 C.) sauce. Add a single layer of noodles then
a layer of squash; season with salt/pepper & top
with half the spinach, 1/3 of mozzarella, & about
3/4 C. sauce – repeat layers one more time. Top
with remaining noodles & spread remaining sauce
& cheese over top. Cover with foil & bake 30
minutes then increase temperature to 400 degrees F.
Bake, uncovered, until squash is tender & lasagna
is golden on top, about 25 minutes. Garnish with
parsley before serving. Serves 8


Beer Can Chicken w/Cola & BBQ Sauce

1 (12 oz) can beer
1 (3 1/2 – 4 lb) whole chicken
2 T. BBQ RUB – see below
2 C. cola/BBQ sauce – see below
1/4 C. brown sugar, firmly packed
1/4 C. sweet paprika
3 T. ground black pepper
3 T. kosher or sea salt
1 T. hickory salt (???)
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seeds
1 tsp. cayenne pepper

Combine all rub ingredients in
a bowl & stir to blend. Store rub
in an airtight jar away from heat or
light – will keep at least 6 months.
1 C. cola
1 C. ketchup
1/4 C. Worcestershire sauce
1 tsp. liquid smoke
3 T. steak sauce (poster used A-1)
1 tsp. onion flakes
1 tsp. garlic flakes
1/2 tsp. fresh ground black pepper

Combine all ingredients in a heavy
non-reactive saucepan & gradually bring
to boil over medium heat. Reduce heat
slightly to a gentle simmer – simmer sauce
until reduced, about 6-8 minutes. Use
immediately or transfer to a large jar &
cool to room temp. Cover & refrigerate.
Sauce will keep for several months refrigerated.

NOTE: Poster used 4-6 C. hickory
or apple wood chips, soaked 1 hour
in water (to cover), drained
Open beer & pour half into container
with wood chips. Make a few more
holes in top of beer can (using a
‘church-key’ style opener.

Set up grill for indirect grilling &
preheat to medium.

If using a charcoal grill: place a large
drip pan in center.

If using a gas grill: place all wood chips
in smoker box or a smoker pouch &
preheat grill to High until you see smoke,
then reduce heat to medium.
Remove packet of giblets from body of
chicken (set aside for another use). Remove
& discard any fat just inside body cavity.
Rinse chicken, inside & out, under cold
running water. Drain & blot dry inside &
out using paper towels. Sprinkle 2 tsp. rub
inside the body & neck cavities of bird. Rub
the bird all over on outside with 2 tsp. rub.
If you have the patience, you can put some
of the rub under the skin being careful not
to tear it.
Spoon remaining 2 tsp. rub through the holds
in the beer can (it might foam up). Insert beer
can into chicken body cavity & spread out legs
to form a sort of tripod. Tuck win tips behind the
chicken’s back.
When ready to cook:

If using a charcoal grill:
Toss all wood chips onto coals. Stand chicken
up in center of hot grate, over the drip pan &
away from hat. Cover grill & cook chicken until
skin is a dark golden brown & very crisp; meat
is cooked to an internal temp. of 180 degrees F.
(about 1 1/4 – 1 1/2 hours). NOTE: you will need
to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer chicken in it’s
upright position on can to a platter. Allow to
rest 5 minutes then carefully remove chicken
from can. (be careful not to spill hot beer)
Quarter or carve chicken & serve with Cola
BBQ sauce. Serves 2-4

Creamy Grape Salad

4 C. each: seedless green & red grapes,
2 C. fresh pineapple chunks
1/2 C. slivered almonds, toasted
4 oz. cream cheese
1/2 C. sour cream
1/4 C. brown sugar, packed

Combine fruit & nuts in a large bowl.
In a microwaveable bowl, microwave
cream cheese on High 20-30 seconds
until softened – whisk until creamy.
Add sour cream & sugar -mix well.
Add cream cheese mixture to fruit
mixture & mix lightly. Serves 20


Fresh Tomato Pie

1 deep dish pie shell
3 C. tomatoes, chopped or
1/2 C. chopped green onions
1 to 1 1/2 tsp. dried oregano
1 to 1 1/2 tsp. dried basil
salt/black pepper
2-3 T. mayonnaise
5 slices bacon, cooked crisp/
shredded cheese (about 1 1/2 C.
of your choice) Poster used
Parmesan, Swiss & Mexican-
1/2 C. of each)

Preheat oven 400 degrees F.
Prick pie shell using a fork, making
holes in bottom of crust.
Bake empty pie shell about 10
minutes; remove from oven.
Adjust oven temp. to 350 degrees F.
Add a layer of cheese, onion &
tomatoes to baked shell. Sprinkle
with salt/pepper, oregano & basil –
continue layering until ingredients
are all used (except for 1/2 C. cheese).
In a small bowl mix bacon, mayo
& cheese – spread on top of pie.
Sprinkle top with extra cheese
if you want. Bake 35-40 minutes.
Let stand at least 15 minutes
before cutting. Makes 1 pie


Crockpot Sweet & Sour Chicken

2 lb. boneless/skinless chicken thighs
cut into 1 1/2 ” pieces
1 (18 oz) bottle sweet & sour sauce
1/3 C. chicken broth
1 (16 oz) pkg. frozen broccoli & carrots –
thawed & drained
1 tsp. dried thyme
1/8 tsp. black pepper
Cooked rice, mashed potatoes or
polenta to feed 6
Mix chicken pieces with sweet & sour
sauce in crockpot. Cover & cook on Low
6-8 hours until chicken is tender & no
longer pink (& cooked to 165 degrees F.
on a meat thermometer).

20 minutes before serving, stir in veggies,
thyme & pepper. Cover & increase heat to
High – cook 20-30 minutes until vegetables
are crisp-tender. Serve over cooked rice,
mashed potatoes or polenta.
Serves 6


Cuban Sliders

2 (12 oz, ea) pkgs. Hawaiian sweet
1 1/4 lb. thinly sliced deli ham
9 slices Swiss cheese (about 6 oz)
24 dill pickle slices


1/2 C. butter, cubed
2 T. finely chopped onion
2 T. Dijon mustard

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
Without separating rolls, horizontally;
arrange bottom halves of rolls in pan.
Layer with ham, cheese & pickles;
top with roll tops. In a microwaveable
bowl or measuring cup melt butter.
Stir in onion & mustard – drizzle over
tops of rolls. Bake, covered, 10 minutes.
Uncover & bake until golden brown &
heated through, 5-10 minutes. Makes
24 sliders


Donut Muffins

3/4 C. sugar
1 large egg
1 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 C. vegetable oil
3/4 C. milk
1 tsp. vanilla
2 T. butter, melted

1/4 C. sugar
few shakes cinnamon

Preheat oven 350 degrees F.
Lightly spray a muffin tin with
nonstick cooking spray. In large
bowl beat sugar & egg until
light in color. In small bowl
whisk flour, baking powder,
salt & nutmeg; pour into
egg mixture & stir to combine.
Add vegetable oil, milk &
vanilla – mix & divide batter
evenly into 10 muffin cups,
filling each about 3/4ths full.
Bake 15-18 minutes until a
toothpick inserted into center
of a muffin comes out clean.

While muffins are baking, melt
butter & pour topping sugar &
cinnamon into a pie plate. When
muffins are done, lightly brush
tops with melted butter & dip
tops into sugar/cinnamon. Cool
on wire rack. Makes 10 muffins.

NOTE: Original poster suggested
using apple sauce instead of
vegetable oil.



Hope you have a nice day!