Another Saturday

Lovely summer day outside: 87 degrees F., slightly cloudy but still nice. Looks like the coming week will be more 80’s & 90’s but a few thunderstorms – we need the rain; the grass is a dull tan/brown.

I babysat Thursday from 1 – 10:30 p.m. which gave me lots of time to knit and finish projects.

This is donated mohair & wool yarns: hat & matching scarf

This is the mohair & sequins scarf (finished it Thursday)


Since I finished those projects and the heavy blue/green/white baby blanket that got me to thinking of “What next?” In the donated yarns there was a small bag with 2 balls of very fine black mohair & silk yarn that has a very tiny silver thread running through it. What to make with that? I have some blues/greys wool yarn that would go well with it, so I’m on my way to knitting a shawl.

The top of the shawl will be the black w/sparkles; the body of the shawl will be the blue toned yarn. This one will take me awhile but I’ve got until the end of the year to turn it in. (This is more of the donated charity yarn I mentioned in another post).


The Best Zucchini Brownies

1 1/2 C. diced zucchini
1/4 C. vegetable oil
3 large eggs
1 tsp. vanilla
1/2 C. flour
2/3 C. sugar
2/3 C. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 C. mini chocolate chips
(optional: chocolate frosting)

Preheat oven 350 degrees F.
Line a 9 X 9″ square baking dish
with parchment paper. Using a
food processor, add diced zucchini,
veg. oil, eggs & vanilla – blend until
smooth. Pour mixture into a large bowl.
In a separate bowl, whisk flour, sugar,
cocoa, baking powder & salt. Add dry
ingredients to wet & mix just until
combined. Fold in choc. chips – pour
batter into prepared pan. Bake
25-30 minutes. Remove from oven &
allow to cool about 1 hour then top
with frosting, if desired. Serves 9


Crockpot Taco Pasta

1 lb. ground beef, cooked/crumbled
1 (15 oz) can diced tomatoes
2 T. taco seasoning mix
1 1/4 C. water, divided
2 C. pasta shells (measured dry)
4 oz. cream cheese, softened to
room temp & cut into cubes
2 c. shredded Cheddar cheese, divided
1/2 C. diced green bell pepper
1/2 C. diced onion

In 5-6 qt. crockpot combine cooked
beef, tomatoes, taco seasoning &
1 C. water; stir. Cover & cook on
High 1 hour.
Partially cook pasta shells in salted
boiling water about 6 minutes; drain.
To crockpot add:
cream cheese, partially cooked shells,
1 C. shredded cheese, onion, bell
pepper & 1/4 C. water. Stir, cover &
cook another 2 hours on High.
Serve with remaining 1 C. shredded
Cheddar cheese on top.
Serves 4


Shrimp & Pasta Toss

1 (12 oz) pkg. penne pasta, divided
2 tsp. olive oil
1 onion, chopped
1 (28 oz) can diced tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1 lb. uncooked medium shrimp,
1/4 C. fresh parsley, chopped
1 (4 oz) pkg. crumbled feta cheese,

Measure out half pkg. of pasta, reserving
rest for another recipe. Cook 1/2 pkg. per
pkg. directions/drain. In large heavy
skillet heat oil over medium heat. Add
onion; cook until tender; stir in tomatoes &
juices, red pepper flakes & oregano – cook
until boiling over high heat. Reduce heat
to medium; cook until slightly thickened,
stirring occasionally. Stir in shrimp; cook
2-4 minutes until pink. Remove skillet
from heat; stir in parsley & 1/2 C. feta.
Add cooked pasta to skillet & toss to
coat. Use remaining cheese to top each
serving. Serves 4


Beer & Cheese Ranch Dip

2 (8 oz, ea) pkgs. cream cheese,
2 T. Hidden Valley Ranch dry dressing/
seasoning mix
8 oz. sharp Cheddar cheese, shredded
1/2 C. beer *

Suggested dippers:
crackers, pretzel rods or fresh
In bowl of elec. mixer using paddle
attachment, mix cream cheese, ranch
mix & cheese on medium speed until
well combined, about 2 minutes. Add
a small amount of beer & mix on Low
until combined. Continue to add beer
until you’ve reached desired thickness
of dip. Serves 4-6

*Amber ale is recommended

Homemade Tartar Sauce

1 C. mayonnaise or Miracle Whip
2-3 T. sweet pickle relish, drained
1-2 T. minced onion
1 T. lemon juice (optional – can
use fresh or bottled)
1/2 tsp. dried dill weed
1/8 tsp. black pepper (or to taste)
1/4 tsp. salt (or to taste)

Mix all ingredients together &
refrigerate a few hours (or overnight
before serving. Makes 1 Cup


Vanilla Wafer Cake w/ Caramel

2 sticks butter (or marg.)
1 3/4 C. sugar
6 eggs
1/2 C. evaporated milk (can use
regular milk)
11 oz. box Vanilla Wafers, crushed*
1 1/2 C. coconut
1 tsp. lemon extract
1 C. nuts of your choice
Caramel Sauce:

1/2 C. granulated sugar
1 C. brown sugar
4 T. butter or margarine
2 T. corn syrup
2 tsp. vanilla
1/2 C. milk
Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick
cooking spray.
In large bowl using elec. mixer,
cream butter & sugar;
add eggs – mix well. Add milk, vanilla
waters & coconut – mix until well
blended – fold in nuts. Pour into
prepared pan & bake 1 hour to
1 hour 10 minutes until center is done.
Cool 15-20 minutes in pan before

Caramel Sauce:
Place all sauce ingredients in
a saucepan (except vanilla).
Bring to boil: boil 1 minute.
Remove from heat & add vanilla;
mix. Let cool to consistency you
like then drizzle over cooled cake.
(it will harden as it cools)
*Place cookies in ziplock bag,
seal & crush with a rolling pin (or
use a canned item)



Hope you are all doing well and adjusting
to life with Covid: wearing masks, washing
hands, etc. So far my family has been
fortunate to stay clear of it – here’s hoping
you are doing the same.



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