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!



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