Starting with a cool morning (61 degrees F.), kind of overcast with an expected High of 68 – rest of week looks more promising (heat-wise). Had a nice chat/knit/crochet with my Library Knit Group ladies over Zoom; we meet every Wed. 10-12 p.m.; discussion was concerning ‘when’ we might anticipate going back INTO the library to meet (instead of Zoom). So far the answer is “not sure yet”. Our Governor (Michigan) opened up the state again -now restaurants and other places can operate at 100% capacity. THE PROBLEM? No employees! It seems people are much happier staying at home collecting unemployment rather than go back to their old jobs – not a good thing if you are an employer hoping to bring back your staff! My knit group ladies are asking me “When are we going back to Panera?” Again – same answer – when they get enough staff to open up the inside of the establishment so that people can sit together (without the 6′ distancing). Ah well – we’ve made it this far, guess we can hold out a little longer, right?


Apple Pie Muffins

1 (21 oz) can apple pie filling (
or any flavor you like)
2 C. flour
1/2 C. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 1/2 C. buttermilk*
3 T. butter, melted
2 eggs
1 C. nut pieces, your choice (optional)
Preheat oven 375 degrees F.
Spray 18 muffin tin cups with nonstick
cooking spray (or line with paper liners).

In large bowl whisk flour, sugar, salt, baking
soda, baking powder & cinnamon. Add vanilla,
buttermilk, butter & eggs – mix well.
Pour about 1/4 C. batter into each muffin tin –
Drop about 1 T. apple pie filling into batter &
sprinkle nuts on top.
Bake 25-30 minutes until brown on top.
Refrigerate any leftovers

NOTE: Poster said you can add raisins with the
nuts or sprinkle a little brown sugar & cinnamon
on top before baking.

*If you don’t have buttermilk:
Using a 2-Cup measuring cup, add 1 T. lemon
juice or vinegar. Pour enough milk in cup to
reach the 1 1/2 C. mark. Stir with a fork & let
stand 5 minutes. Now you have ‘soured/buttermilk’.


Bacon & Egg Fried Rice

2 T. vegetable oil, divided
4 large eggs, beaten with a pinch of salt
8 oz. bacon (6-8 slices) cut crosswise into
1/2 inch pieces (can use turkey bacon)
1 medium yellow onion, finely chopped
2 large cloves garlic, sliced/finely grated or
4 C. cold, cooked white or brown rice
2 T. soy sauce (plus more, to taste)
1 T. toasted sesame oil (plus more to taste)
1/2 C. frozen peas, defrosted (optional)
fine sea salt
ground black pepper
chopped scallions (optional/garnish)
Heat 1 T. oil until simmering in a wok or large
nonstick skillet over medium-high heat. Add eggs &
cook, turning them over while scraping the bottom of
pan & breaking up the eggs into medium chunks, 1-2
minutes (transfer to a plate & cover/keep warm).

Wipe skillet clean & return it to medium-high heat.
Add remaining oil, bacon, onion & garlic – cook,
stirring occasionally & breaking up any clumps of bacon
until onions are soft & bacon fat is rendered, about 10
minutes. Adjust heat if ingredients begin to burn.

Carefully tilt pan & spoon off all but about 2 T. bacon
fat. Add rice & heat through, breaking up any chunks &
mixing rice with bacon mixture, about 2 minutes.

Drizzle soy sauce & sesame oil over rice. Add peas (if using)
& scrambled eggs – heat through, stirring often, about 2 minutes.

Taste & adjust seasoning (salt/pepper or sesame oil). Sprinkle
with chopped scallions & serve hot or at room temp.
Serves 4-6

(recipe: The Oakland Press, Pontiac, MI, June 10, 2021)

Steak Sheet Pan Supper for 2

2 red bell peppers, seeded/cut into
thick rounds
1 large yellow onion, cut into thick
rounds (large rings only)
2 c. whole cherry tomatoes
2 (12 oz, ea) boneless rib-eye steaks,
about 1 1/2 inches thick
4 tsp. Montreal steak seasoning*
4 T. olive oil
4 T. salted butter
For Serving:
1 loaf crusty, artisan-style French bread
Preheat oven broiler to High

Arrange pepper rings, onions & cherry
tomatoes on a rimmed sheet pan in single layer.
Lay steaks directly on veggies with an inch or two
between steaks so they aren’t touching. Season
tops of steaks with 1 tsp. Montreal steak
seasoning. Drizzle tops of steaks with 1 T. olive
oil & top each steak with 1 T. butter.

Broil until tops of steaks are nicely browned,
about 5 minutes. Remove pan from oven &
using tongs, turn steaks over. Sprinkle other
side of steaks with 1 tsp. Montreal Steak
seasoning. Drizzle each steak with 1 T. olive oil
& top each with 1 T. butter. Place pan back in
oven & broil other side 3 minutes.

Plate each steak with half of veggies from pan.
Serve with a chunk of crusty French bread.
Serves 2

*a combination of black & red pepper, minced
garlic, minced onion, paprika, coarse salt, sunflower


Sweet ‘n Sour Green Beans

6-7 slices bacon cut into 1″ segments
1/2 onion, chopped
32 oz. French-style (or other) green beans
2 T. vinegar
2 T. sugar
salt/pepper, to taste
In a skillet cook bacon & onions over medium
heat until browned, stirring often – remove
to a plate. Add beans to bacon grease in skillet
& cook until desired tenderness. Add vinegar &
sugar – stir. Add bacon & onions back to skillet
& simmer a few minutes, stirring often. Serve
warm. Serves 4


Tomato, Corn, Cilantro Salad

1/2 red onion, chopped
3 ears corn, husked
20 grape tomatoes, chopped
bunch cilantro, chopped
1/2 tsp. ground black pepper
2 lemons
1/2 C. olive oil
1 (8 oz) can black beans, drained/
3 green onions, chopped optional
1 dash salt, optional
1 dash white pepper, optional
Place olive oil in a bowl – add onions &
soak until onion is sweet. Cut corn off
husks into a bowl; add tomatoes, cilantro.
Drizzle some oil from onions on top.
Add black pepper, white pepper & salt to
corn. Mix corn & drained onion in.
Juice both lemons (save juice). Add gr.
onions & black beans to corn mixture –
toss. Add 1/2 C. olive oil & lemon juice –
toss well. Wait 10 minutes before serving.
Serves 8


Crockpot Chicken Tortilla Casserole

2 lb. boneless skinless chicken, cooked/
shredded into bite-sized pieces
2 (10 oz, ea) cans tomatoes & chiles with
lime juice & cilantro, drained
1 (15.5 oz) can black beans, drained/
1/2 C. salsa
2 C. Mexican-blend shredded cheese,
sour cream
tortilla chips
Mexican blend shredded cheese

In large bowl mix cooked/shredded
chicken, tomatoes, beans, salsa &
1 C. Mexican-blend cheese – spread
evenly over bottom of crockpot.
Cover & cook on Low 2 hours (or
High 1 hour) rotating insert halfway
through cooking time if your crockpot
doesn’t cook evenly.
Serve using slotted spoon; with
Serves 8


Crockpot Bacon/Cheeseburger Dip
(2 qt. crockpot)
1 lb. lean ground beef (or turkey)
1 (8 oz) pkg. cream cheese, cubed
2 C. shredded Cheddar cheese
1 (10 oz) can diced tomatoes with
green chiles
1 (6 oz) pkg. real bacon bits, divided
1 tsp. dried parsley
Assorted ‘dippers’:
Scoops, corn chips, crackers
Brown ground meat in a large skillet; drain.
Turn heat to Low; add cheeses & tomatoes
(with juices), and bacon bits (reserve 2 T.
for garnish) – stir well.
Cook, stirring frequently until heated through
& well blended – pour into a 2 qt crockpot.
Cover & cook on Low 2-3 hours, stirring
occasionally. Stir in parsley & sprinkle top
with remaining bacon bits just before serving.
Serves 6-8


Ice Cream Dessert

1 (11 oz) pkg. vanilla wafers, crushed
1/2 C. chopped pecans
3/4 C. butter, melted
1/2 gallon vanilla ice cream, softened

Fudge Topping:

1 C. sugar
5 T. baking cocoa
3 T. flour
1 C. whole milk
2 T. butter, softened
In a bowl combine wafer crumbs,
pecans & butter: press half mixture
into a 9 X 13″ baking dish. Freeze
30 minutes.

Remove softened ice cream from container &
spread over cooled crust. Sprinkle top with
remaining crumb mixture & freeze, covered,
at least 4 hours.


In a small saucepan combine sugar, cocoa
& flour. Stir in milk until smooth & bring to
a boil, stirring constantly. Cook & stir 2 minutes.
Stir in butter & sprinkle over top of dessert.
Serves 16



This is my latest crocheted “Corner-to-Corner” baby blanket – a quick project.

Hope you have a GREAT day!



Published in: on June 23, 2021 at 11:42 am  Leave a Comment  

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