Crazy Shopping!

Today I went to our local Kroger for our weekly shopping trip. To start, they had closed all doors into/out of the store except one. That was unusual – I ended up shopping ‘backwards’ – started at the opposite end of store I normally would. As per usual, I had a written list of items including their weekly ‘sale’ items. Strange is putting it mildly – there was a TON of people in the store, very little ‘social distancing’, lots of EMPTY aisles – I was shocked! I had shopped there maybe two weeks ago. NO paper towels, No chicken on sale, no Miracle Whip on sale, just to name a few (good thing I didn’t really NEED those!) I got so flustered with it all I totally forgot to look down at the floor to see which direction I was ‘allowed’ to go! Came home with a huge headache – don’t think I’ll be going there again for awhile.


Pecan Pie Cake

First Layer:

1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 large egg
2/3 C. sugar
1/2 C. canola oil
1/2 tsp. vanilla
1/2 C. milk
1 C. chopped pecans

Second Layer:

1/4 C. butter, melted
1 large egg
1/2 C. milk
1/2 C. sugar
1/2 C. corn syrup
1 C. chopped pecans
Vanilla ice cream – for
Preheat oven 325 degrees F.
Spray an 8 X 8″ baking dish
with nonstick cooking spray. In
a bowl whisk flour, baking powder &
salt (set aside 1/3 C. of mixture for
second Layer)
In another bowl whisk egg, sugar, oil &
vanilla – mix well. Add in flour mixture
& milk, alternately, scraping sides of
bowl as needed. Fold in 1 C. nuts –
pour batter into prepared pan &
bake 20 minutes.
In small bowl whisk reserved 1/3 C.
flour mixture, melted butter, egg,
milk, sugar, corn syrup & nuts – mix well.
Pour this mixture as evenly as possible
over cake just after it has baked. It
will sink to the bottom – that’s ok.
Bake, again, 45 minutes until center
of cake is set.
Serve warm cake with vanilla ice cream
and/or whipped cream. Serves 9

Roasted Zucchini & Vegs in Oven

1 large zucchini, cut into chunks
3-4 medium red potatoes, cut into
chunks (poster doesn’t peel them)
2 large carrots, scraped, cut into pieces
1 lb. smoked sausage, cut into pieces
1 onion, quartered (optional)
3 T. olive oil
2 T. butter, melted (optional)
1/2 tsp. garlic powder
2 T. chopped fresh basil (or 2 tsp. dried)
1/2 tsp. black pepper
1 tsp. salt
Preheat oven 425 degrees F.
Place potatoes & carrots in microwaveable
bowl – microwave on High 5 minutes. In large
bowl whiskolive oil, melted butter, garlic powder,
basil, black pepper & salt. Add micro. potatoes/
carrots, zucchini, onion & smoked sausage to
olive oil mixture & toss to coat. Cover a
rimmed baking sheet with foil & spray with
nonstick cooking spray. Spread all vegetables
on sheet in even layer. Bake 25-30 minutes.
Serves 6-8


Fiesta Corn Chip Salad

2 (15 1/4 oz. ea) cans whole kernel
corn, drained
2 C. shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 C. mayonnaise
1/8 tsp. salt
1/8 tsp. black pepper
1 (9 1/4 oz) pkg. chili-cheese flavored
corn chips, crushed (Fritos)
minced fresh cilantro, optional

In large bowl combine corn, cheese,
red pepper, mayo, salt/pepper. Chill
until ready to serve.
Just before serving: stir in corn chips.
If desired, sprinkle with cilantro.
Serves 10

Sheet Pan Pineapple/Chicken

2 T. coconut oil, melted
3 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
3/4 tsp. kosher salt
1 1/2 lb. chicken tenderloins,
halved lengthwise
1 large red or sweet onion,
halved, sliced (about 2 C.)
1 large sweet red pepper, cut
into 1/2 inch strips
1 large green pepper, cut into
1/2 inch strips
1 can pineapple tidbits, drained
1 T. minced, seeded jalapeno pepper
2 T. honey
2 T. lime juice
12 (6 inch) corn tortillas, warmed

Optional toppings:
Pico de Gallo
sour cream
shredded Mexican cheese blend
sliced fresh avocado
lime wedges
Preheat oven 425 degrees F.
Spray two 15 X 10 X 1″ sheet
pans with nonstick cooking spray.
In large bowl mix first 5 ingredients.
Stir in chicken. Add onion, peppers,
pineapple, honey & lime juice – toss
to combine. Spread evenly into
prepared pans. Roast 10 minutes,
rotating pans halfway through cooking.
Remove pans from oven; preheat broiler.
Broil chicken mixture, 1 pan at a time,
3-4 inches from heat until vegetables
are lightly browned & chicken is no
longer pink 3-5 minutes.
Serve in warmed tortillas, with
toppings & lime wedges, as desired.
Serves 6


Crockpot Garlic Butter Chicken

2 1/2 lb. boneless skinless chicken,
(poster used thighs)
4 T. butter
1/2 C. chicken broth
3 cloves garlic minced
salt/pepper to taste

Place all ingredients in 4 qt crockpot.
Cover & cook on Low 4-5 hours until
chicken shreds easily with a fork. Remove
chicken from crockpot & shred using 2
forks; return to juices to serve. Serves 6

NOTE: can be eaten ‘as is’, or in casseroles,
sandwiches, wraps, salads or tacos. Broth
from this makes great soup.


Grilled Vegetable Medley

2 bulbs garlic, peeled*
1 (8 oz) pkg. fresh mushrooms
1 red onion
2 small sweet red peppers
2 small sweet orange peppers
10 stalks asparagus
olive oil
1 T. fresh lemon juice
1/2 C. grated Parmesan cheese
Roughly chop all vegetables EXCEPT
garlic. Heat grill to medium-high heat
(temp. 350 degrees F. approx). Then,
turn temperature down to Low.
Line grill with long piece of heavy duty
foil, turning edges of foil up a bit to catch
juices. Drizzle foil with olive oil. Carefully
place all veggies on foil & drizzle them
with more olive oil; sprinkle salt/pepper
on top. Cover grill & cook about 10
minutes, stirring occasionally. When
veggies are cooked through (onions
should be translucent & garlic should
be golden brown) use a metal spatula
to remove them from foil – place in a
large bowl. Squeeze lemon juice on
veggies & sprinkle cheese on top –
toss to coat. Taste & adjust salt/pepper,
to taste. Serves 4-6

*grilled garlic becomes very mild in
flavor when roasted


Crockpot Salted Caramel
Apple Spoon Cake

2 (20 oz, ea) cans apple pie filling
1 (16.5 oz) box white cake mix
1 (12 oz) bag salted caramel bits*
1/4 C. butter, sliced

Spray insides of crockpot with
nonstick cooking spray. Pour pie
filling in bottom of crockpot &
spread out evenly. Sprinkle dry
cake mix on top & spread out.
Top with salted caramel bits &
dot edges with butter slices.
Place 6-8 paper towels over
opening of crockpot, cover with
lid & cook 2-3 hours on High.
Serves 8

*If you can’t find salted caramel bits,
regular caramels will work


Strawberry Lemonade Poke Cake
(overnight recipe)

1 box lemon cake mix (plus ingredients
to prepare cake)*
1 small box strawberry Jell-O
1 C. prepared lemonade
1 tub Cool Whip, thawed

sliced strawberries for topping
*Prepare cake accordg. to box,
baking in 9 X 13″ pan. Allow to
cool completely. Using a wooden
skewer, poke holes all over cake,
making sure to reach all the way
to the bottom of pan.
Prepare Jell-O: Use 1 C. water to
boil + 1 C. lemonade, still cold. Pour
mixture all over top of cake, allowing
it to seep into cake through holes.
Refrigerate overnight.
Frost with Cool Whip & top with
sliced strawberries.



Our weather has been typical July: 80’s & 90’s,
sunny. Our knit group moved to a new location
as of yesterday and I’m happy to say we had 21
people show up! This is the same group that used
to meet at Panera Bread; long story, I’ve tried to
find a suitable location for us to meet OUTSIDE
where we could ‘social distance’ and still be able
to chat/knit/crochet together. The location we were
at is also the annual location of a farmer’s market
stand/tent. I contacted them and was notified they
would be coming July 20th, so I had to find another
great spot. We are now back at the location of our
‘former’ Log Cabin Day’s event which is a historical
park. I’m happy, the ladies are happy (one of the big
deciding factors was bathrooms – they didn’t want
port-a-potties). I’m still working on the gold scarf
with sequins – almost done. This was using donated
yarns – the ladies all think it looks great – I’ll just be
glad when it’s done.

Hope you are all in good health and able to enjoy
this Summer to the best of your abilities!




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