Another GLORIOUS Day!

Today is another gorgeous Summer day: sun shining, slight breeze, 64 degrees F. but supposed to get up to 71. I’m so happy our governor has lifted the stay-at-home order; managed to make a quick trip to the bank, get gas & stop at our mailbox. That might not sound like much but when we had the order, NONE of those would have been happening. I have learned to navigate the various grocery stores and their ‘stickers’ on the floors to keep you going the ‘right’ way down aisles or to keep you standing in line 6 ft. apart – I feel like an old ‘Pro’ now and IT FEELS GOOD JUST TO GET OUT!

Yesterday my oldest son & grandson tackled our yard; there were many over-grown trees, bushes, etc. I am amazed at the work they did – excellent work and they’re coming back next week to finish that project. Next in line: them cleaning out our garage. That might not sound like much but there is ‘stuff’ in there from 15-20 years ago! Lots of JUNK! We have made the decision that we will be having a new garage built so all of this work is in preparation for said project. I feel bad that I’m no longer able to do physical work like them but I’ve become a great ‘food & cold drinks’ runner!


Blackberry Cobbler

2 1/2 C. blackberries (washed)
1 C. sugar
1 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/2 C. unsalted butter, melted

Place berries & sugar in large bowl;
mix together & let stand 30 minutes.
Preheat oven 375 degrees F.
In a bowl mix flour, baking powder,
salt & milk using a wooden spoon.
Stir in melted butter & hand mix
until ingredients are well incorporated
with a few clumps. Pour batter into a
medium baking dish & smooth out.
(you can line dish with parchment
paper, if desired, but don’t spray
with nonstick cooking spray).
Pour berries/sugar on top &
evenly distribute over batter.
Bake 45 minutes – 60 minutes,
depending on how golden you
prefer it to be. Let cool 5 minutes
before serving.

(recipe: Mike Suddaby – FB)

Easy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkt. taco seasoning mix
6 large flour tortillas
1 can refried beans
2-3 C. shredded taco or Cheddar
1 can cream of mushroom soup
4 oz. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In skillet brown beef & onion; drain.
Add taco seasoning & stir in refried
beans. In a bowl mix soup & sour
cream. Spread 1/2 sour cream
mixture in bottom of prepared dish.
Tear up 3 tortillas & spread over
sour cream mixture, to cover. Place
half of meat mixture on top & add
a layer of cheese; repeat layers,
ending with cheese.
Bake, uncovered, 20-30 minutes


Sweet & Sour Chicken

4 chicken breasts cut into
1-inch cubes

1 C. cornstarch
2 eggs, beaten

1/3 C. canola oil
3/4 C. sugar
4 T. ketchup
1/2 C. white distilled vinegar
1 T. soy sauce
1 tsp. garlic salt
Preheat oven 350 degrees F.

Heat oil in large skillet. Place
cornstarch in a shallow plate/pan
(like a pie plate); place beaten
eggs in another shallow pan.
Season chicken cubes with salt &
pepper then dip into cornstarch,
coat thoroughly then dip into
beaten eggs. Cook chicken in hot
oil in skillet until browned. Place
cooked chicken into a casserole dish.

In small bowl whisk together sauce
ingredients & pour evenly over chicken,
flipping chicken so sauce gets on both
sides. Bake 15 minutes; turn chicken over
& cook for another 15 minutes.

(recipe: Mike Suddaby – FB)

Crockpot Corn-on-the-Cob

7 ears fresh corn, shucked &
1/4 C. water
1/4 C. butter, melted
1 T. lemon juice
3 T. fresh parsley, minced
1 T. fresh chives, minced
(poster used freeze-dried)
salt/pepper, to taste

Place corn in crockpot; cover
with 1/4 C. water. Cover &
cook on High 2 1/2 – 3 hours;
drain. In small bowl mix all
ingredients except salt –
drizzle over corn – toss to
coat & sprinkle with salt.
Serves 6-7


Easy Taco Cups

1 lb. ground beef
 1/2 C. chopped onion
1 envelope dry taco seasoning mix
1 (16 oz) can refried beans
2 (8 oz, ea) tubes refrigerated
seamless crescent dough sheets
1 1/2 C. shredded Cheddar cheese
Optional toppings:
chopped tomatoes, sliced black olives,
shredded lettuce, sour cream, guacamole,
Preheat oven 375 degrees F.
In large skillet cook beef & onion over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles;
drain. Stir in taco seasoning & refried
beans – heat through. Unroll each
tube of dough into a long rectangle;
cut each rectangle into 12 pieces.
Press dough rectangles lightly onto
bottoms & up sides of 24 ungreased
muffin cups. Fill each cup with a rounded
tablespoon of beef mixture; sprinkle each
with 1 T. cheese & bake 14-16 minutes
until dough is golden brown. Cool in pans
10  minutes before removing. Serve with
toppings, if desired. Makes 12


Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
7 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth

Spray insides of crockpot
with nonstick cooking spray.
In a bowl mix flour, mustard,
salt & garlic powder. Lightly
coat chops with mixture (set
aside remaining mixture).
In a skillet add oil – brown
chops over medium-high
heat. Mix broth with remaining
flour mixture & pour into
crockpot. Place browned chops
in crockpot; cover & cook on
High 2 1/2 hours.
Serves 6

Greek Cucumber/Avocado Salad

1 avocado, chopped
1/4 – 1/2 C. chopped onion
1 cucumber, peeled/cut into
bite-sized pieces
1 C. cherry tomatoes, halved
(or quartered, if desired)
1/2 C. black olives, halved
1/4 – 1/2 C. Feta cheese, to taste
1/8 C. olive oil
2 T. red wine vinegar
salt/pepper, to taste

In large bowl place avocado, cucumber,
onion, tomatoes & olives. Add Feta &
combine gently. In a small bowl combine
olive oil, red wine vinegar, salt/pepper &
pour over vegetables; combine gently.
Serve immediately or refrigerate to let
flavors combine. Stir before serving.
Serves 6

NOTE: Other ingredients you might
want to add:
chopped pepperoni
chopped red peppers
garbanzo beans/black beans (drained/
diced Cheddar cheese

If you like a lot more ingredients, add
more oil & vinegar.

Red, White & Blue Potato Salad

5-6 slices thick-cut bacon (7-8 if
it’s not thick) cooked until crisp/
5-6 medium or large red new potatoes,
cut into about 1″ cubes
1/4 – 13 C. blue cheese salad dressing
1 T. horseradish (to taste)
1/4 – 1/2 C. diced white onion
2 T. chopped fresh parsley

Optional: 2 oz. crumbled Blue cheese
In large bowl whisk salad dressing, parsley,
horseradish & onion.

Place cut potatoes in large pot of salted
water – bring to boil & cook 10-12
minutes until tender but still firm. Drain &
add hot potatoes to bowl with salad
dressing mixture – toss to coat. Mix in
bacon & gently fold together with
crumbled blue cheese, if using. Mix
so all is well coated with dressing &
mixed completely. Serves 4-6
Good hot, room temp. or cold

(recipe: seasonalandholidayrecipeexchange.

Crockpot Peanut Butter ‘n Jelly

2 (12 oz., ea) tubes biscuit dough,
cut into fourths*
3/4 C. creamy peanut butter
3/4 C. jelly
(Using 6 qt. crockpot)

Spray insides of crockpot with
nonstick cooking spray.
Place dough in crockpot &
spread out. In a saucepan
melt peanut butter over medium-
high heat, stirring constantly
until thin; drizzle over top of
dough. Melt jelly in a saucepan
(or microwave) drizzle over top
of peanut butter & biscuits.
Cover & cook on Low 90 minutes
to 3 hours, until center is set.
Serves 6-8

*If using a different sized biscuit
make sure you only use 24 oz. biscuit
dough. Too much dough will make it
difficult for center to set up.


Lemon Lava Cake

1 box lemon cake mix
plus ingredients needed to prepare
cake: eggs, oil, water
2 (3.4 oz, ea) boxes instant
lemon pudding mix
1/3 C. sugar (optional)
2 C. cold milk
1 1/4 C. water

powdered sugar – for dusting top

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake according to pkg. directions –
pour into prepared pan. In another
bowl combine dry pudding mix with
sugar,  milk & water – whisk briskly
2 minutes until it begins to thicken.
Spoon pudding mixture over cake
mix batter. (NOTE: once it’s on there
it’s hard to spread out – it will stick
to batter)
Place a large baking sheet under the
baking dish before placing in oven
(for overflows)

Bake 55 minutes – 1 hour.
To test doneness: insert a wooden
toothpick into center – if it only comes
out with pudding – you’re good. If you
still see gooey cake batter – bake a little
Remove from oven & cool about 20
minutes. (allows pudding layer to
thicken up a bit longer)
Serve sprinkled with a bit of powdered
sugar on top. Serves 12



Tomorrow is National Knit in Public Day
so you know where I’ll be!

Hope you are all in good health and able
to enjoy this lovely SUMMER weather!



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