I KNOW Spring’s coming . . . but-

Looking at our local weather site, it looks like we’re going to have clear, sunny weather up to TUESDAY! NO SNOW (that we know of) – it’s been jumping from the low 20’s in the morning up to the 40’s by 4 p.m. – goofy, but typical MICHIGAN – sigh. (I remember when I was a young girl we got a huge dump of snow on Easter!).


Nut & Cinnamon Danish
(last minute quick recipe)

1/4 C. chopped walnuts
2 T. light brown sugar
1/2 tsp. ground cinnamon
1 (17.3 oz) pkg. buttermilk
biscuits – 8 to pkg)
4 oz. cream cheese, softened
1 egg
2 T. granulated sugar

Preheat oven 375 degrees F.
Spray 16 muffin cups with nonstick
cooking spray. In small bowl
combine walnuts, brown sugar &
cinnamon – mix well. Separate each
biscuit in half by gently pulling apart.
Place each biscuit half in a muffin cup
& press against bottom & sides to form
a crust. In medium bowl beat cream
cheese, egg & gran. sugar until smooth.
Evenly spoon mixture into cups &
sprinkle evenly with nut mixture.
Bake 10-12 minutes until edges are
golden. Allow to cool slightly then
serve warm. Makes 16

(recipe: mrfood.com)

Creamy Carrot Soup w/Ranch
Whipped Cream

2 T. unsalted butter
1 large onion, thinly sliced
kosher salt/black pepper
1 clove garlic, chopped
1 lb. carrots, chopped
1 bay leaf
4 C. water/vegetable broth/or
chicken broth
1 C. heavy cream
1 1/2 T. (Hidden Valley Original
Ranch) salad dressing & seasoning mix

Melt butter in large pot over medium-
high heat. Add onion & cook, stirring
often, 8-10 minutes. Season with salt/
pepper. Add garlic & cook 2 minutes. Add
carrots & bay leaf – season with salt/pepper.
Cook, stirring occasionally, until carrots begin
to soften, about 5 minutes. Add water or
broth – bring to a simmer. Cook, partially
covered, until carrots are easily mashed
against side of pot – 15-20 minutes. Let
cool slightly. Working in 2 batches, transfer
soup to a blender  & puree until very smooth.

In large bowl combine heavy cream & Ranch
dressing mix – beat until soft peaks form. Serve
soup topped with ranch mixture & ground black
pepper. Serves 4

(recipe: delish.com)

Crockpot Brown Sugar/Pineapple

1 pre-cooked/spiral-cut/bone-in
(or boneless) ham
3 1/2 C. brown sugar
1/2 C. honey
1 (20 oz) can pineapple tidbits or
chunks, do not drain

In large crockpot (6 qt or larger) cover
bottom with 2 C. brown sugar. Place
ham on top; open the slices of ham
slightly using your fingers. Pour honey
evenly over ham. Add pineapple around
sides (along with juice) & put some on top.
Top with remaining 1 1/2 C. brown sugar,
making sure it is evenly distributed over
entire top of ham. Cover & cook on Low
3 1/2 – 4 hours.

(recipe: myincrediblerecipes.com)

Lemon Butter Scallops

1 lb. scallops
salt/pepper, for seasoning
1 T. canola oil
2 T. butter
1 clove garlic, minced
1/4 C. freshly squeezed lemon
2 T. minced parsley

Pat scallops dry using paper towels;
season with salt/pepper.  Add canola
oil to large skillet over medium-high
heat – warm oil until almost smoking.
Place scallops in skillet & cook until
browned on first side: 2-4 minutes.
Flip & cook until second side is brown &
center is barely cooked through –
transfer to a serving dish. Melt butter
in skillet; add garlic & cook about 30
seconds. Whisk in lemon juice & parsley.
Pour sauce over scallops & serve
immediately. Refrigerate any leftovers.
Serves 4

(recipe: Kroger.com)

Chicken/Wild Rice/Broccoli

1 C. long grain & wild rice, cooked
1 1/2 lb. chicken breasts, cut into
1″ pieces
2 T. olive oil
1 T. unsalted butter
1/2 yellow onion, diced
3 C. milk
1 large head broccoli, broken
into florets with stems – chopped
salt/pepper, to taste
3 oz. can French fried onions – garnish

Preheat oven 325 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Heat large
skillet over medium-high heat – place
in oil & heat until oil shimmers. Add
chicken & cook, stirring occasionally,
until chicken is no longer pink. Remove
chicken to a plate. Add butter to skillet
& cook onion about 3 minutes until
translucent. Scatter flour over butter in
pan & cook 1 minute. Pour milk into
skillet & bring to a simmer – cook sauce
3 minutes. Leave chicken diced (or shred
into bite-sized pieces) – place chicken
back in pan; add broccoli & cooked rice-
stir in salt/pepper, to taste. Stir mixture
& place into prepared dish. Top with
Fr. onions & bake 20-25 minutes until
hot & bubbly. Serves 8-10

(recipe: cerydaydishes.com)

Crockpot Brussels Sprouts

1 lb. Brussels Sprouts
3 T. butter
1 T. Dijon mustard
salt/pepper, to taste
(optional: sprinkle shaved
or shredded Parmesan cheese
on top just before serving)

Wash & trim ends of sprouts;
place in 4 quart or larger crockpot.
Add mustard, salt/pepper & toss
to coat sprouts. Add 3 T. butter on
top. Cover & cook on High 2 hours.
Serves 6


Sour Cream Chocolate Cookies

1/2 C. butter or margarine, softened
3/4 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 C. sour cream
1 tsp. vanilla
1 3/4 C. flour
1/2 C. baking cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. (6 oz) semi-sweet
chocolate chips
1/2 C. vanilla or white chips

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
cooking spray.
In large bowl cream butter & sugars;
beat in egg, sour cream & vanilla.
Combine dry ingredients & gradually
add to creamed mixture – stir in chips.
Drop by rounded tablespoonfuls 2 inches
apart onto prepared baking sheets.
Bake 12-15 minutes until set. Cool
2 minutes before removing to wire racks
to cool completely. Makes about
3 dozen.

(recipe: tasteofhome.com)


This has been another of those ‘roller coaster’ weeks –
when almost every day has at least ONE thing or place
to go & do…makes me really yearn for a day with
NOTHING planned – like today! It’s a lovely (but chilly)
clear/sunny day.

I started out by making a trip to JoAnn’s to buy another
skein of a particular yellow yarn (found it – and I didn’t
have a ball band-that piece of paper which tells you
which company/brand/type/weight, etc. yarn you have).
I also spotted another skein of baby yarn
(white/pink/yellow/blue) so I decided
to pick that up, too (had a 40% off coupon). Earlier this
day I discovered a JoAnn’s gift card from last JUNE – my
friend had purchased it for my birthday and I totally
forgot about it. When I approached the cashier & gave
her my 40% off coupon she said that everything I bought
(a few other things besides yarn) were ALL on sale (hence,
you can’t use their coupons on sale items). I showed her
my gift card & said I wasn’t really sure how much was on
it so we scanned it. My total bill was $20.10 … the card
had $20.00 – YAY! I happily handed her the dime and almost
skipped out of the store! Proceeded to the Kroger Gas
Station and was able to get gas with my .20 cents off per
gallon. Our local Clark station (my usual place) had gas
at $2.49/9 which is ‘usually’ a good price. Filled up my
tank at Kroger for $2.27/9  – another savings – double
YAY! Just in case you’re not familiar – Kroger offers 

lower gas prices according to how much
you spend on groceries. If I’m correct, you
get 10 cents off per gallon for every $100.00
you spend and it accumulates/rolls over (not
exactly sure the cut off on them but I think
it’s something like 2 months). It’s another
nice little ‘bonus’.

Lastly I happily came home and began knitting on
the ‘donated squares’ project using the new yellow
yarn. I had put a book on Hold at the library-when I
went to pick it up Wednesday I was kind of confused –
it was a DVD packet – book on DISC! I have never done
that before but found it was FUN listening to the book
while knitting (mind you, this is STRAIGHT KNITTING,
no fancy patterns). Ended up hearing the ENTIRE
book today – it’s by two of my favorite authors:
Lincoln Child & Douglas Preston (GREAT mystery
writers). I still must say: I appreciate reading/holding
a real book but this was an interesting adventure.

Hope you have a GREAT rest of the day –



PS: To prove I was having WAY too much fun
with the audio book while knitting – I was
supposed to knit 12 rows/155 stitches per
row. I now have to unravel 2 rows – I just
kept knitting & listening, knitting & listening!

Oh well – live & learn, right?

Nice, QUIET Day!


It’s a SUNNY DAY! (I LOVE Susan Boynton’s illustrations!)

Yesterday found me picking wild blackberries with our grandson – it’s become a ‘tradition’ here, his Dad & Uncles all did it when they were young and now he’s carrying on the fun. We both got a few ‘pokes’ from the pickers but he was able to eat a large bowl of them with Cool Whip AND take home almost a quart, for later. There’s lots more berries out there and I’m sure we’ll be back picking when he comes on Monday. I had totally forgotten what a young boy going through a ‘Growth Spurt’ was like – MAN, that kid can EAT! He started out with a slice of bread/peanut butter & jelly – few minutes later asked for 2 slices of bread/butter/cinnamon & sugar. About half hour later a hot dog followed by some grapes – then 2 more slices bread/cinnamon & sugar. I kept asking him if he wanted more substantial food but he seemed happy with just bread/cinnamon! I know there was more food during the day, plus blackberries. His Dad said he’s totally outgrown all his long pants by a good 2-4 inches; I’m guessing he’s going to be pretty tall when fully grown, his dad is 6 ft something and his mom is around 5′ 7/8″.



Strawberry Pretzel Tart

Pretzel Crust:
2 C. crushed pretzels
3/4 C. melted butter
1/4 C. sugar

Cheesecake Layer:
8 oz cream cheese, softened
3/4 C. sugar
1 tsp. vanilla
1 1/2 C. Cool Whip, thawed

Strawberry Topping:
1/2 C. sugar
1/2 C. water
1 T. corn starch
1 1/2 T. strawberry flavored Jell-O
1 pint fresh strawberries, hulled &

Preheat oven 350 degrees F.
In large bowl stir crushed pretzels,
butter & sugar until combined. Spray
a 10 inch tart pan with nonstick spray
and press pretzel crust firmly into pan
using the bottom of a measuring cup.
Bake 10 minutes & let cool completely.

Cheesecake Layer:
Beat cream cheese until smooth; add
sugar & vanilla – beat until combined
then add Cool Whip & beat until medium
peaks form – spread into cooled crust.

Strawberry Topping:
In small saucepan combine sugar, water &
corn starch – bring to boil. Boil 2 minutes,
whisking constantly (mixture will thicken),
remove from heat. Add Jell-O & whisk
until combined. Arrange strawberries in
single layer all over cream cheese layer
then pour Jell-O mixture over, covering
each berry. Refrigerate until Jell-o is firm,
2 hours. Serves 8

(recipe: delish.com)

Spicy BBQ Onions (Grill/Oven)

1 (18 oz) bottle BBQ sauce*
2 large yellow onions

Preheat grill to medium heat or
preheat oven 350 degrees F. Thinly
slice onions & place slices in large
bowl. Pour 1/2 bottle of bbq sauce
on onions & mix well. Place each onion
on a separate square of foil; wrap tightly
with foil. Place on grill or in oven for
20-30 minutes, turning occasionally.
Serves 4

*Poster used Kraft Thick ‘n Spicy

(recipe: yummly.com)

Skillet Sweet Potatoes

3 sweet potatoes (medium)
2 cloves garlic, minced
1 tsp. sea salt
2 T. fresh parsley, chopped
1/2 tsp. cinnamon
1 T. coconut oil

Peel & cube potatoes; heat a skillet on
medium heat-add oil & potatoes. Cook &
stir frequently about 15 minutes until
tender – do not burn. Add garlic, salt,
cinnamon & parsley – stir repeatedly &
cook another 4 minutes. Stir often & try
not to burn the garlic.
These can also be OVEN ROASTED:
Preheat oven 425 degrees F.
Add all ingredients to a roasting pan;
bake 25-35 minutes (time varies according
to how big you cut the potatoes)
Serves 4

(recipe: yummly.com)

BBQ Bacon Meatballs

1 lb ground beef
1 lb. ground pork sausage
1 1/2 – 2 pkgs. thick cut bacon
2 large eggs
1 1/2 C. Italian bread crumbs
2 cloves minced garlic
1/2 T. onion powder (or 1/4 C.
finely chopped onion)
1/4 C. shredded Mexican cheese blend
1 1/2 C. BBQ sauce

Preheat oven 350 degrees F.
Line large sheet pan with foil.
Place ground beef, pork sausage, eggs,
bread crumbs, garlic & onion powder
in a bowl – mix thoroughly & roll into
approx. 28 golf ball-sized balls. Make a
hole in center of ball & insert a pinch of
cheese; pinch ball shut & shape back into
a ball. Cut bacon strips in half & wrap a
half around each meatball; place balls on
prepared sheet, bacon seam side down.
Bake 20 minutes on center oven rack.*
At 20 minutes take pan out & drain fat;
brush on BBQ sauce & place back in oven
10 minutes – brush on more sauce. Drain
pan again, if needed. Brush on more sauce &
place back in oven 5 minutes. (If you’re not a
big fan of BBQ sauce, you can skip the third
brushing & just serve sauce on the side.)
Drain any remaining fat & serve.

*You can place meatballs on a wire rack in
the pan – this will keep the meatballs out of
the bacon grease.

(recipe: mypinterventures.com)

Buffalo Chicken Pasta (crockpot)

1 lb. chicken breast, chopped
1 can cream of chicken soup
1/2 C. hot sauce
1 1/2 C. shredded Mozzarella cheese
1/2 C. Ranch salad dressing (or blue cheese)
1 1/2 C. sour cream
3 C. penne pasta

Season chicken with salt/pepper &
place in crockpot. Stir soup, dressing,
hot sauce & pour into crockpot. Cover
& cook on Low 4-6 hours (or High
2-3 hours). Stir in cheese & sour
cream. Boil pasta accordg. to pkg.
directions; drain & add to crockpot.
Stir well & serve

(recipe: Crockpotmoms.com)

Chicken Breasts with Garlic &

3 boneless skinless chicken
breasts, cubed
2 T. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. oil
1 T. minced garlic
3 T. fresh chopped parsley
2 T. butter

Pat chicken dry with paper towels &
toss with flour, salt & pepper. Heat oil
in large skillet over high heat. Cook
chicken 3 1/2 minutes, turning
occasionally. Add garlic, parsley &
butter; saute 1 minutes & stir to
coat chicken with pan sauce. Serves 4

(recipe: genaw.com.)

Cilantro Lime Rice

1 C. long grain white rice
2 C. chicken broth
1/2 tsp. salt
1/4 tsp. ground cumin
2 T. fresh lime juice
1 tsp. lime zest
2 T. chopped cilantro

Combine rice, chicken broth, salt
& ground cumin in large saucepan
or skillet. Bring to boil over medium-
high heat. Cover & reduce heat to
medium-low; let simmer 20 minutes.
Remove from heat, keeping lid on.
Let stand, covered, 10 minutes.
Remove lid & add lime juice, zest &
chopped cilantro. Fluff with a fork
& serve warm. Serves 6

(recipe: life-in-the-lofthouse.com)

Summer Watermelon/Cucumber Salad

1/2 C. olive oil
3 T. white balsamic vinegar
1 tsp. Dijon mustard
1 T. honey
1/4 tsp. salt
2 tsp. poppy seeds

1 (5 oz) pkg. baby arugula
1 (2 lb) watermelon, or
roughly 6 C., cubed
1/2 English cucumber, sliced
1 (6 oz) pkg. feta cheese,
16 basil leaves

Place olive oil, balsamic vinegar,
mustard & honey in bowl of small
food processor; pulse a few times to
emulsify dressing. Add salt & poppy
seeds; stir with spoon & set aside.
Place arugula on a platter, cover with
cucumbers & watermelon; sprinkle
with feta. Slice basil leaves into ribbons &

toss evenly over salad. Drizzle with
dressing & serve. Serves 8

(recipe: realhousemoms.com)


Still working on the knit scarves for military people;
I made two in black (in my opinion – very boring;
I tried using very plain stitches – their suggestion and
I’m not too thrilled with the outcome. I might make
one more before sending them – then I’ll be done with
this ‘extra’ charity project/idea. Found a really simple
knit baby blanket pattern on Facebook – am wanting to
give that a try soon. The ‘pick up’ date for the Detroit
Veteran’s Baby shower is August 30th so I still have
time; have 3 of the baby headbands done and one
almost done (I’m thinking a total of 10 on this project).

Tomorrow is our first of two Sunday School picnics –
I finally decided what to make: baked chicken legs &
thighs. I know that might sound strange but last year
at the same picnic we had tons of salads & desserts
and one person brought grilled sausages – that was the
only meat (and they went super fast!). I got up early
today and did my usual ‘multi-stores’ shopping: to the
bank, drugstore, Gordon Foods (large bulk food type
place) then to a small grocery store near me. The
manager at the drugstore was very happy I saved a
total of $33.27 in coupons and store sales (me, too!).
They had 2-liter Mountain Dew for 99 cents! Tide was
on sale for $5.97 (liquid – usually it’s around $8-9 per
bottle) AND I had a Buy 2/1 free coupon, so that
helped. The small store near me had a lot of sales-
chicken legs & thighs 79 cents a lb. so I bought three
packages (not really sure if I can have the time to
COOK all that, but we’ll see – am planning on baking
them coated in Italian bread crumbs/garlic powder/
pepper 350 degrees F. 1 hour) – – – there’s a LOT of
chicken – we’ll see! Anyway – super happy to get a
lot of good bargains. Sunday is my turn to bring
Sunday School treats, so good old Gordon Foods
came to my rescue! They sell frozen, already-baked
mini muffins (5 different kinds in 1 pkg – I bought
2 of those), mini cinnamon buns – frozen (1 pkg)
and a pkg. of mini brownies – that should fill them
up! Our class is the 50’s & 60’s and there are, on
an average Sunday, about 45-55 people and they
all love treats with their coffee. I’m not worried –
any leftovers will quickly be consumed by my

Dinner tonight will be leftover enchiladas – I made
12 big ones yesterday; still 9 for dinner tonight. I
like making them because they’re quick, easy and
fill up the guys. (I’m guessing that right about now
one of you is going to comment: “What’s the recipe
for those?”)

Pam’s Enchiladas

1 1/2 – 2 lb. ground beef
1 pkg. Fajita seasoning pkt. (like
Taco seasoning – comes in a little
envelope, dry)
about 1 C. chopped onion
12 (8 inch) flour tortillas
2 (16 oz, ea) cans refried beans
garlic powder
1 (10 oz) can mild red enchilada
1 (8 oz) pkg. shredded extra sharp
Cheddar cheese

sour cream/hot sauce for serving

Preheat oven 350 degrees F.
Spray a large baking pan with nonstick
spray. Cook ground beef in small skillet;
drain. Add dry Fajita seasoning packet &
water required on pkg. – cook & stir until a
thicker sauce has formed – take off heat.
Place 1 tortilla on a plate, spread about
1 1/2 – 2 T. refried beans down middle,
sprinkle some chopped onion on top,
a dash of garlic powder and about
2 T. seasoned meat. Roll up tortilla &
place seam-side down in pan – repeat
until you have used up all ingredients.
Pour enchilada sauce over top (I use
a small ladle, making sure sauce is on
all – even to the ends). Cover with foil
& bake 45 minutes. Remove from oven,
take off foil & sprinkle cheese on top.
Place pan under broiler until cheese
melts nicely. Serve with sour cream &
hot sauce on the side. Makes 12
You can make more or less of these; my
guys really like them so I make a big
batch. You can vary the size of the
tortillas as well. For my guys, 2 enchiladas
make up a serving (for me, 1).

Our gas prices are staying at $2.39/9 and
I’m happy. The weather has cooled down
a tiny bit – we were supposed to have a HUGE
thunderstorm last night but it was pretty mild
with a little thunder/lightening and some rain
(my petunias were all droopy from the rain –
they even looked like the rain washed all
their color off!).

Hope your day is going well;




Welcome to SUMMER!


The sun is shining brightly (very little breeze) and we’re supposed to get up to 90 degrees F. today! I was out in it earlier – trip to library, Krogers & Gordon Food Service and am happily ensconced in my nice air-conditioned house writing to you!

Was a bit shocked to see that our gas prices are up, again: $2.75/9 (last time I checked they were in the $2.50 range – sigh).

While shopping I was ‘thinking’ about buying some pork spare ribs – saw a BIG package of them for $101.00!!! (now that I think about it – I believe they were beef, not pork – but really – WHO has that kind of money to buy those??? . . . guessing, obviously SOMEBODY does or they wouldn’t have them for sale, right?) Whew! Now THAT’S what I call Sticker Shock! Our local Krogers is going through an entire store re-do which makes shopping almost twice as long as you attempt to find items you ‘used’ to know where they were! I ran around many aisles just trying to find cookies, paper towels and dried cranberries (yes, I know – weird assortment, but hey! we needed them!). Finally found the cookie aisle moved WAY up by the checkout – sigh (will have to remember that for future reference). While they are doing this re-model they moved SOME of the fruits to the very front of the store (where ALL of the produce used to be) . . . mind you, LAST week they had the fresh fruits (strawberries/blueberries/blackberries, etc) up front. Today they moved the entire BAKERY to that area! Go figure! I just sort of thought: “Check off that area as I’m never going there again!” Sigh…they moved the bread/buns aisle by the veggies/produce – WHY? What kind of logic is THAT? Their logic is way beyond me . . . I know when Meijers first opened they offered customers maps on sheets of paper so you could FIND what you were looking for – think I might just send a suggestion to Kroger.com for that very thing. I saw a LOT of frustrated customers attempting to find what they USED to buy and KNEW where it was. Change – I’m not one for much of that…


No-Bake Peach Chiffon Pie

1/4 C. water
1 pkg. peach Jell-O
2 (6 oz, ea) tubs peach yogurt
1 (8 oz) tub Cool Whip, thawed
1 C. peaches or oranges, diced
6 peach slices, for garnish
1 graham cracker pie crust

Mix water & Jell-O in glass bowl
& microwave on High 1 minute.
Whisk in yogurt & Cool Whip; stir
in diced peaches then pour into
crust. Refrigerate until set. Top
with peach slices before serving.
Serves 6

(recipe: realhousemoms.com)

Crockpot Honey Buffalo Turkey Breast

1 (3 lb) turkey breast, bone in, skin on
1 C. Franks Red Hot (original)
1/4 C. honey
1/4 tsp. black pepper
4 tsp. melted butter

Place turkey breast in crockpot. In
small bowl combine Frank’s Hot sauce,
honey & pepper – stir until smooth. Pour
half of sauce over turkey (save remaining
sauce in fridge). Cover & cook on Low 5
hours. Heat remaining sauce in microwave
until warmed. Remove turkey breast &
remove skin & bone. Slice & serve with
warmed sauce. Serves 6

(recipe: themagicalslowcooker.com)

 Garlic Butter Salmon

5 cloves garlic, minced
1/4 C. grated Parmesan (plus
more for serving)
juice of 1 lemon
1 tsp. Italian seasoning
4 T. melted butter
kosher salt
3 zucchini, cut into half moons
2 T. olive oil
4 (6 oz, ea) salmon fillets
ground black pepper
torn fresh parsley (garnish)

Preheat oven 375 degrees F.
In medium bowl mix garlic, Parm.
cheese, Italian seasoning & melted
butter – season with salt.
Parchment Packets:
Cut four sheets of parchment; place
1/4 of zucchini in middle & drizzle
with 1/2 T. olive oil. Place salmon
on top & brush with garlic butter
marinade; season with pepper.
Bring two sheets together & fold
down over salmon then tightly roll up
sides-repeat until you have four packs.
Place packs on a baking sheet & bake
15 minutes, until salmon is cooked
through. Open packs, garnish with
parsley & Parmesan cheese. Serves 4

(recipe: delish.com)

5 Gallon Party Punch

5 gallon drink dispense
1 (12 oz) can frozen lemonade
1 (12 oz) can frozen orange juice
1 (12 oz) can frozen pink
lemonade concentrate
1 (46 oz) can pineapple juice
4-6 pkgs. Peach Mango Kool-Aid
4 C. sugar
3-4 pkgs. Orange Crystal Light
1 (regular size) pkg. ice
2 (2 liter, ea) bottles Sprite or 7-Up

In bottom of drink dispenser place
frozen lemonade, frozen orange
juice, frozen pink lemonade, Kool-Aid,
4 C. sugar, pineapple juice & 3 pkgs.
Crystal Light. Pour 1 pitcher full of
water over top & stir well, allowing
frozen concentrates to melt &
incorporate. Add ice – stir to combine.
Add enough water to fill to 4-gallon
marker (on inside of dispenser) or
until there are about 5 inches of space
remaining in container. Add Sprite or
7 UP & stir well. Taste & add another
pkg. of either Kool Aid or Crystal Lite
if it’s not a potent as you would like.
Cover container & serve.

(recipe: jamiecooksitup.net)

Zucchini Cheddar Puff Casserole

2 lb. zucchini or yellow squash (sliced
1/4″ thick) 7 Cups
1 C. sour cream
2 egg yolks, beaten
2 T. flour
1/2 tsp. onion salt
1/4 tsp. pepper
1 1/2 C. shredded Cheddar cheese
3 egg whites
4 T. seasoned bread crumbs
2 tsp. butter

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray.
In medium saucepan cook squash,
covered, in a small amount of water
3-5 minutes. Drain well & spread evenly
prepared dish. In a bowl, combine sour
cream, egg yolk, flour, onion, salt/pepper;
stir in cheese. In another bowl beat egg
whites until fluffy, stiff peaks form; fold
into sour cream mixture – spoon onto
squash in dish. Mix bread crumbs & butter
& sprinkle over top. Bake 20-25 minutes.
Serves 4-6

(recipe: simply-gourmet.com)

Pork Chop Casserole with Rice

1/4 C. flour
1 tsp. salt
1/2 tsp. black pepper
4 (1-inch thick) boneless pork chops
2 T. vegetable oil, divided
8 oz. mushrooms, sliced (about 2 C)
1 C. finely chopped onion
2 T. chopped fresh basil
1 (14.5 oz) can beef broth
1 (10.5 oz) can golden mushroom soup
1 1/2 C. rice mix*

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick spray. Place flour,
salt/pepper into zip-lock bag & shake
to mix. Add chops & shake to lightly
coat. In large heavy skillet (big enough
to hold all of chops) heat 1 T. oil over
medium-high heat until oil shimmers.
Add chops & brown about 3 minutes
on each side until golden brown. Remove
from pan to a plate & add remaining oil
to pan; saute onions & mushrooms until
onions are translucent & mushrooms begin
to brown, about 5 minutes. Sprinkle with
additional salt/pepper & fresh basil. In a
bowl, mix broth & soup until well
combined – microwave 2 minutes on
High until hot. Place rice in baking dish &
pour soup mixture over. Arrange chops on
top & spoon mushroom mixture over &
around chops. Cover with foil & bake 45
minutes until rice is tender & has absorbed
most of liquid. If there is too much liquid,
remove foil & return to oven, uncovered,
10 minutes. Serves 4

*Any type of rice will work but poster
prefers a mixture of long grain & wild
rice for color/flavor/nutritional value

(recipe: allfreecasserolerecipes.com)

Creamy Dill Corn-on-the-Cob

4 ears corn
1 C. whipping cream
1/4 C. fresh dill, chopped
2 T. butter, melted
1/4 C. water
salt, to taste

Chop each ear of corn into 3 sections &
place in crockpot. Combine melted
butter & water together & pour over
corn. Cover & cook on High 1 1/2 hours
or Low 3 hours. In a bowl combine
cream & dill; mix well. When corn is
cooked, pour cream/dill over corn-
stir cobs around to coat completely.
When serving, sprinkle with salt, to

(recipe: just2sisters.com)

Garden Pea Salad

2 cans very young early peas, drained
very well
1/4 C. chopped onion
2 hard boiled eggs, crumbled
2-3 T. mayonnaise
chopped pimento (optional)

Place peas, onions, eggs & mayo
in large bowl & stir to combine.
Season to taste, add pimento,
if using.

(recipe: Paula Dean)

Mozzarella Stick Onion Rings

2 large white onions
3-4 slices mozzarella cheese
2 C. flour
5 eggs
2 C. bread crumbs
oil, for frying

marinara sauce – for dipping

Peel & cut onions into rings, then
separate rings. Slice cheese into 4
even strips & place a smaller onion
ring in center of a larger one. Fill the
gap between the rings with strips of
cheese – repeat with remaining rings/
cheese & freeze them 1 hour.
Place flour, eggs & bread crumbs in three
separate shallow dishes (pie plates work
well). Dip each frozen ring into flour, then
egg, then breadcrumbs then back into egg
and one last time into breadcrumbs. Repeat
with remaining rings.
Heat oil in large pot over high heat. Fry rings
until golden brown, being careful not to fry
them too long as cheese may ooze out
completely. Drain rings on paper towels &
serve with marinara. Makes 9-12 rings

(recipe: buzzfeed.com)

Frozen Desert Treat

1 large box strawberry Jell-O
1 (10 oz) pkg. frozen strawberries
1 (15 oz) can crushed pineapple,
1 (8 oz) tub Cool Whip, thawed
1 (8 oz) pkg. cream cheese, softened
2 bananas, sliced
1/2 – 1 C. chopped nuts, optional

Mix all ingredients together in a large
bowl; pour into 9 X 13″ baking dish.
Place in freezer for a few hours or

(recipe: Vicki Suddaby-Facebook)


On the subject of ‘change’ – I have never been
one to have patience when it comes to learning
something new (well – except in the area of
crafts) . . . today I was perusing the Kroger ad
for groceries and noticed they had devoted the
entire inside/center pages to a ‘new’ thing: a
Kroger coupon “app”. I mentioned it to middle
son (who LOVES delving into anything techie)
and he said: “Oh, yeah Mom – that’s real easy!”
I (of course) ask for his help and he gets me almost
set up – (I had to go to the ‘app’ store on my phone
and set up an account there & get that synced
with my Kroger account. THEN you’re supposed
to click on the coupons you want to use that
day and when you’re in the checkout – you
show the cashier your phone ‘app’ and it
automatically applies those coupons to your
account – DIDN’T THEIR OLD system do that
just using your Kroger card? GOOFY! I did a few
coupons-to-phone then thought about it: I am
NOT one to remember WHICH coupons I loaded
onto the phone LET ALONE remember to go TO
the app. & then show it – FORGET IT! Yep, I’ll
admit it – I’m TOO OLD for this stuff! I’ll just be
coupons, thank you! (You can now officially
call me an “OLD FOGIE’! (sp?) For the few cents
I’d save using my phone app – I’ll just pass,
thank you.

Hope you’re having a GOOD, STRESS-FREE day!



It’s HUMP Day! (or just plain Wednesday, take your pick!)

old lady at desk

Just got home from my weekly shopping trips – Walgreens, CVS, Dollar Store & grocery store – all had great grocery items on sale. I know I’ve told you before, but here’s a quick reminder: check out your drug store & dollar store fliers for sales on things you use every day. There was a $2.00 off coupon for TIDE – the size I use normally (if I went to KMart or Krogers) runs around $8.00 – on sale/with coupon I paid $3.50! THAT’S what I’m talking about! I can get really BIG boxes of Kleenex for MUCH cheaper at the dollar store – I’m talking BRAND NAME KLEENEX $2.00 for 195 count! The regular sized boxes hold 160 and cost $2.50+ (check out the deals!).

I’m kind of in a ‘cooking slump’ these days – looked at all the meats on sale (and there was a GREAT sale on pork chops) but I’m in a “No, I don’t want any more PORK/CHICKEN, etc.” – do you ever get like that? I baked a whole chicken in the crockpot yesterday – filling the cavity with about 12 whole garlic cloves & sprinkling the top with garlic powder; served it with fingerling potatoes & salad – it was good. Day before I made the Turkey Stroganoff with egg noodles – there’s still one serving of that and about 1 serving of the chicken left. Tonight is my special needs group so I usually don’t cook dinner on Weds, since I have to leave the house around 6 p.m. (we eat dinner around 6:30 -7 p.m.). Next on my cooking agenda is homemade pizza and that will be good for about 2-3 days worth of dinner (I make 3 pizzas at a time). Found LOTS of great crockpot recipes today, so am including some of those below:


Apple Cinnamon Cream Cheese

2 (7 oz, ea) boxes apple cinnamon
muffin mix – prepared
1 (8 oz) pkg. cream cheese
2-4 T. powdered sugar

Spray insides of crockpot with nonstick
spray. Mix up muffin mix batter & pour
into crockpot. Cut cream cheese into
12 cubes & place evenly in batter.
Place 6-8 paper towels under lid of
crockpot; cover & cook on High 2-4
hours. Remove towels/lid – sprinkle
top with powdered sugar & cut into
12 squares – serve warm.

(recipe: recipesthatcrock.com)

Fiesta Ranch Chicken Pasta Salad

1 pkg. pasta (bowtie, rotini, your choice)
3 boneless chicken breasts, cooked/
1 pkg. taco seasoning mix
1 can black beans, drained/rinsed
1 can kidney beans, drained/rinsed
1 pkg. frozen corn
1 onion, chopped
1 green pepper, seeded, chopped
1 can black olives, sliced
2 C. shredded Cheddar cheese
2 tomatoes, chopped

1 bag Frito corn chips

Cook pasta, drain & cool. In large bowl
combine all other ingredients. Mix up
2 C. mayonnaise
1 C. buttermilk
1 pkg. (Hidden Valley) Fiesta dip mix-
(poster said she finds this at WalMart)

Mix all dressing ingredients together &
add to salad – toss to coat & keep
refrigerated until ready to serve. Just
before serving gently toss in Frito
corn chips.

(recipe: Pinterest)

Ranch Chicken Cheese Dip

2 (8 oz, each) blocks cream cheese,
room temp.
1 can chicken breast meat (about the
size of a large can of tuna)
1 c. Cheddar cheese, shredded
1 pkg. dry Ranch salad dressing mix

Crackers, for dipping

Mix all ingredients together in large
bowl. Refrigerate until ready to serve.

(recipe: butterwithasideofbread.com)
Frito Pie

1 lb. ground beef, cooked/drained
1 pkg. taco seasoning mix
1/2 C. water
1 can crescent roll dough
1 C. sour cream
1 C. shredded Cheddar cheese
3 C. crushed corn chips
1/4 C. salsa
1/2 stick melted butter

Preheat oven 400 degrees F.
Add taco seasoning & water to pan
with cooked ground beef; stir &
simmer until water boiled off, about
5 minutes. Separate crescent dough
into triangles. Spray a 9″ pie dish with
nonstick spray & press triangles into
pie plate with narrow points facing
the center of the plate; press seams
together to seal. Sprinkle 1 1/2 C. corn
chips on crust; spoon ground beef over
top, spreading evenly. Mix sour cream &
salsa; spread over beef. Cover top with
shredded cheese & top with remaining
crushed corn chips – drizzle melted
butter over chips & bake 20 minutes
until crust is golden brown.

(recipe: centslessdeals.com)

German Chocolate Brownies

1/2 C. unsalted butter (1 stick)
6 oz. dark or bittersweet chocolate,
2 large eggs
3/4 c. sugar
1 T. vanilla
1 T. brewed coffee
1 tsp. instant espresso granules (optional)
3/4 C. flour
1/2 tsp. salt (or to taste)

1/2 C. (4 oz) evaporated milk
1/4 C. unsalted butter, softened/
2 large egg yolks
1/2 C. brown sugar, packed
1/2 tsp. salt (or to taste)
2 tsp. vanilla
3/4 c. sweetened shredded coconut
heaping 1/2 C. chopped pecans

Preheat oven 350 degrees F.
LIne a 8 X 8″ square baking pan with
foil leaving an overhang on all sides;
spray with nonstick spray (or grease
& flour pan). In large microwave-
safe bowl place butter, chocolate &
heat on High about 2 minutes to melt.
Check & stir after 1 minute (heat in
15-second intervals until chocolate
has melted & mixture can be stirred
smooth.) Allow to cool before adding
eggs so they don’t scramble. Add eggs,
sugar, vanilla, coffee & espresso – whisk
vigorously to combine. Add flour, salt
& stir until smooth & combined
without overmixing. Pour batter into
prepared pan, smoothing top lightly
with spatula. Bake 20-22 minutes until
center has just set & is no longer glossy.
A toothpick inserted into center that
comes out with a few moist crumbs
but not batter is a sign they are cooked.
Allow to cool in pan on wire rack while
preparing topping.

In medium saucepan add evap. milk,
butter, egg yolks, brown sugar, salt &
heat over medium-low heat 7-10
minutes until mixture has thickened.
Whisk constantly (if you don’t you’ll
end up with scrambled eggs!). Mixture
should be gently boiling while whisking.
Remove pan from heat, add vanilla &
whisk gently to combine. Add coconut,
pecans & stir to combine. Allow
topping to cool in pan about 5 minutes
then pour topping over brownies using
a spatula to spread as necessary. Allow
brownies to cool, uncovered, at least
1 hour before slicing. (Poster covers
brownies with foil & refrigerates them
a few hours or overnight, making them
much easier to slice. Makes 9-12 squares

(recipe: averiecooks.com)

Bacon & Feta Cheese Peas

2/3 C. water
2 C. frozen peas (or half 16 oz. bag)
1 T. unsalted butter
1/2 tsp. garlic powder
4 slices bacon, cooked/crumbled
1/4 C. feta cheese, crumbled
salt/pepper, to taste

Bring 2/3 C. water to boil in medium
saucepan. Add peas, cook 5-7 minutes
until tender; drain & keep about 3 T.
water in pan. Add butter & stir until
melted. Add garlic powder, bacon,
feta, salt/pepper & stir to combine.
Serve immediately. Serves 3-4

(recipe: pumpkinnspice.com)

Crockpot Chicken Tortilla Soup

5 C. chicken broth
2 (10 oz, ea) cans mild diced tomatoes
with green chilies (do not drain)
1 (15 oz) can black beans, drained/
1 C. frozen corn
1 1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. paprika
salt/pepper, to taste
1 T. fresh lime juice
3 T. chopped, fresh cilantro
2 medium chicken breasts

Suggested toppings:
shredded cheese
diced avocado
tortilla strips

Spray crockpot with nonstick spray. Add
chicken broth, diced tomatoes, beans,
corn, garlic powder, chili powder, paprika,
salt/pepper, lime juice & cilantro – stir.
Add in chicken breasts. Cover & cook on
Low 6-7 hours (or High 3-4). About 20
minutes before serving, remove chicken
& shred using 2 forks; add meat back
into crockpot & stir. Serve immediately
with suggested toppings. Serves 6

(recipe: pumpkinnspice.com)

Strawberries & Cream Poke Cake

1 (15.25 oz) box white cake mix, prepared
as per box directions in 9 X 13″ cake pan

3/4 C. boiling water
1 (3 oz) box strawberry Jell-o
1/2 C. cold water

1 (8 oz) tub Cool Whip, thawed
1 (8 oz) tub ready-made white frosting
1 tsp. almond extract

1 (16 oz) container fresh strawberries,

Let baked cake cool 20 minutes then
poke top of cake all over using the
handle of a wooden spoon (or a straw),
holes about 1/2″ apart, covering entire
surface. In a small bowl stir boiling water
& Jell-O together until completely dissolved.
Pour in cold water & stir then pour over
top of cake. Cover cake with plastic wrap
& refrigerate about 3 hours.

Combine Cool Whip & frosting, stirring gently
then stir in almond extract; spread on top
of cake. Arrange sliced strawberries on top
of cake & serve. Refrigerate leftovers.

(recipe: butterwithasideofbread.com)


Not much going on around here
lately; we ended up watching our
grandson yesterday - he played
baseball with his dad the night
before and managed to hyper-extend
his knee. He spent the day on the
couch being 'nursed' by me & watching
tv & playing video games. Let's just
say I got a lot of knitting done!

Our weather is still Spring-like; it’s
in the 50’s & sunny with a slight breeze
not bad. I, of course, am awaiting the
low 70’s, but that’s got awhile to come.

I’m still fighting with my computer to
find a suitable font size without it
suddenly changing what I ‘copy & paste’
(read that: recipes) into super tiny or
gigantic letters! AND, it’s also decided
to not let me single-space my paragraphs,
either (I figured out this, even though
I’m not fond of this font, at least it’s
not making my writings BILLBOARD sized
with all the double spaced lines!)

Hope you’re having a good day – I love
looking outside and seeing all the new
blooming trees/bushes/flowers and all
the robins, cardinals and red-winged
blackbirds (Love to hear all their songs!).



‘Couple Days to Go!


Mind you, I’m NOT a football person, but I know some of your will be hosting parties

Been having some fun with my various recipe sites attempting to find you some tasty, different/not always used recipes – think I’ve found a few good ones!


Buffalo-style Deviled Eggs

6 hard-boiled eggs, peeled/
cut in half lengthwise
2 T. blue cheese salad dressing
2-3 tsp. buffalo wing sauce
1 T. blue cheese crumbles

In small bowl combine egg yolks,
blue cheese dressing & wing
sauce; mix well. Fill egg yolk
halves with mixture & place on
a platter. Sprinkle tops of eggs
with crumbled blue cheese. Cover
with plastic wrap & refrigerate until
ready to serve. Serves 6

(recipe: mrfood.com)
Make-Ahead Bacon/Cheese Bites

1 C. Bisquick baking mix
1/2 C. processed cheese spread
1/2 C. (2 oz) finely shredded Cheddar
2 T. read bacon bits
1/3 C. club soda

Preheat oven 450 degrees F.
Spray two rimmed baking sheets
with nonstick spray. In medium
bowl beat all ingredients except
club soda, until well mixed. Add
club soda & beat until well
combined; let stand 5  minutes.
Drop mixture by teaspoonfuls,
2 inches apart, onto sheets. Bake
7-10 minutes until golden. Serve
immediately. Makes 24

(recipe: mrfood.com)
Easy Pretzel Wraps

1/2 (8 oz) container soft cream cheese
1/2 C. ( 2 oz) finely shredded sharp
Cheddar cheese
1/2 – 1 T. minced, pickled jalapeno
pepper slices*
pinch garlic powder
20 thinly sliced deli roast beef slices
20 (3 inch) honey wheat pretzel rods

Stir together first 4 ingredients in small
bowl until well blended. Spread about
1 tsp. mixture on one side of each
slice roast beef; top each with 1 pretzel
rod & roll up. Serve immediately or chill
up to 1 hour. Serves 6

*you can usually find these in the
Hispanic section of most grocery stores

(recipe: mrfood.com)

Super Sweet/Salty Chips

1 (12 oz) bag semi sweet chocolate
1 (9 oz) bag Ruffles original potato

Add chips to 1.5 quart or larger crockpot.
Cover & cook on Low 30-40 minutes until
melted, stirring every 10 minutes or so.
Choose the best looking chips from the bag.
Dip half of each chip into chocolate,
tapping chip on side of crockpot to remove
excess chocolate. Place dipped chips on
waxed paper-covered baking sheet. Place
sheet of chips in fridge until chocolate is
firm. Serve (refrigerate any leftovers)
Serves about 10

(recipe: themagicalslowcooker.com)
Veggie Pizza Appetizer

2 (8 oz, ea) cans crescent dough sheets*
1 (8 oz) pkg. cream cheese, softened
1/2 C. sour cream
1 generous tsp. dried dill weed
1 tsp. dried or fresh chives
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 C. broccoli florets
1/2 C. red bell pepper, chopped small
1/2 C. carrot, chopped small
1/2 C. cucumber slices, quartered

(Optional): any shredded cheeses
you might like, as topping

Preheat oven 375 degrees F.
Unroll crescent rolls & press into bottom &
up sides of 15 X 10 X 1″ baking pan, making
sure to seal any seams. Bake 11-13 minutes
until golden brown; cool on wire rack
completely (about 30 minutes).
In small bowl mix cream cheese, sour cream,
dill, chives, onion & garlic powders until
smooth. Spread in an even layer over cooled
crust; top with veggies & serve immediately
or refrigerate until ready to serve.

*If you can’t find crescent dough sheets you
can use crescent roll dough, being careful
to seal seams.
Smothered French Fries

1 lb. (half of 32 oz pkg) Ore-Ida
Golden Fries
1/4 C. sour cream
1/4 C. Ranch salad dressing
2 cloves garlic, minced
1/4 C. crumbled blue cheese
4 slices bacon, cooked/crumbled
2 green onions, sliced

Bake french fries accordg. to pkg.
directions. Mix sour cream, dressing
& garlic until blended. Place fries on
a platter; top with sour cream mixture,
cheese, bacon & onions. Serves 6

(recipe: Kraft recipes)

Fried Mac & Cheese Balls

1 (12 oz) pkg. frozen mac & cheese,
1 egg
1 T. water
1 C. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil

Using a small ice cream scoop or
teaspoon, shape mac & cheese into
1 inch balls & place on waxed paper-
lined baking sheet. Freeze 2 hours or
until firm.
In shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. Heat
oil until hot in deep saucepan over
medium heat. Dip frozen balls into
egg wash & then roll in bread crumbs.
Fry ball in small batches, 3-5 minutes
until golden brown & center is hot.
Drain on paper towel-lined plate &
serve immediately. Makes 22

(recipe: mrfood.com)

Mini Garlic Monkey Bread Dippers

1 (16 oz) tube refrigerated buttermilk
6 T. butter, melted
4 cloves garlic, minced
2 T. Italian seasoning
1/3 C. Parmesan cheese, grated

a jar of spaghetti or marinara sauce,
for dipping

Preheat oven 400 degrees F.
Lightly spray a 12-cup muffin
tin with nonstick spray. In medium
bowl combine melted butter, garlic,
Ital. seasoning & 1/4 C. Parm;  mix
well. Using a knife, cut each biscuit
into 1″ pieces & place in the bowl.
Gently toss to coat evenly. Place
4-5 biscuit pieces in each muffin cup;
sprinkle tops with remaining Parm.
cheese & bake 9-12 minutes until
golden brown. Serve with warmed
spaghetti or marinara sauce.
Serves 12

(recipe: tiphero.com)
Chicken Zucchini Poppers

oil, for frying
1 lb. ground chicken breast
2 C. grated zucchini (leave
peel on)
2-3 green onions, sliced
3-4 T. cilantro, minced
1 clove garlic, minced
1 tsp. salt
1/2 tsp. black pepper

Mix ground chicken & other
ingredients (except oil for
frying) in large bowl. Heat a
large skillet on medium-high
heat & add oil. Using a spoon,
scoop out 8-10 nugget-sized
pieces into the hot oil. Cook
5 minutes on each side; then
place on a paper-towel lined
plate. Can be eaten plain
or with a dipping sauce of
your choice.

(recipe: tiphero.com)
Ham & Cheese Roll-ups

1 tube refrigerated pizza
3/4 lb. deli ham, thickly sliced
12 slices Swiss cheese, thickly

1/2 C. butter (1 stick)
2 T. brown sugar
1 T. Worcestershire sauce
1 T. Dijon mustard
1 T. poppy seeds

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Flour a cutting
board & roll out pizza dough. Using
a rolling pin, roll dough to roughly
12 X 18″. Place Swiss cheese across
the dough; once covered with cheese,
lay ham slices on top. Gently roll up
dough – when you reach the end use
your fingers to seal up the edges by
pressing. Slice the roll into 1 inch
slices & place into pan ON THEIR
SIDES. In a sauce pan combine all
glaze ingredients & heat over
medium heat, stirring until it becomes
a glaze-like consistency. Using a pastry
brush, brush tops of slices. Bake slices
25 minutes.

(recipe: tiphero.com)
Philly Cheese Steak Dip

1 T. vegetable oil
3/4 lb. flat iron steak
1 C. diced onion
1 C. diced green bell pepper
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
4 oz. shredded sharp Provolone cheese,
plus extra for topping

Preheat oven 350 degrees F.
Heat a skillet over high heat; add oil then
place steak in pan. Sprinkle with salt/
pepper & sear 4-5 minutes per side until
browned. Flip steak over & cook 4-5
minutes on second side*, remove
from pan & let rest 5-10 minutes before
cutting. Saute onion & peppers in pan
until tender, about 5 minutes. Cut steak
against the grain into thin slices, then
dice the slices. In medium baking dish mix
cream cheese, mayo. & Provolone;
stir in diced steak & onion mixture. Spread
in an even layer & bake 20-25 minutes
until cheese is starting to brown on top.
Serve with toasted baguette slices or

(recipe: tiphero.com)
Crab Appetizers

1 pinch paprika
1 tsp. Worcestershire sauce
2 T. thinly sliced green onions
1/2 C. shredded Cheddar cheese
2 T. grated Parmesan cheese
2 T. mayonnaise
1 can drained crab meat
1 (8 oz) pkg. cream cheese, softened
2 pkgs. refrigerated biscuit dough

Preheat oven 350 degrees F.
Spray a 12 cup muffin tin with
nonstick spray. Divide rolls in half &
press each into the cups. Combine
in a large bowl Wors. sauce, onions,
Chedd. cheese, Parm. cheese, mayo,
crab & cream cheese; mix well &
spoon a teaspoon of mixture into
each tin then sprinkle tops with
paprika. Bake 15-20 minutes until
light brown.

(recipe: tiphero.com)
Blue Cheese/Bacon Stuffed

1/3 C. bread crumbs
3 oz. blue cheese
3 oz. cream cheese
1 clove garlic, sliced
1/2 diced onion
1 T. butter
6 large mushrooms
3 strips bacon

Cook bacon strips on medium heat
in large skillet until crispy; remove
& drain on paper towels. Remove
mushroom stems & chop. Add butter
to the skillet; when melted, stir in
garlic, onion & mushroom stems; cook
& stir frequently until onions are
caramelized (15-20 minutes).
Preheat oven 350 degrees F.
Spray a small baking dish with
nonstick spray. Once onion mixture is
a deep brown color, place in a blender
along with bread crumbs, blue cheese,
cream cheese & bacon. Blend on Low
until roughly chopped & combined
evenly. Stuff the mushroom caps
with this mixture & place them in
the baking dish. Bake 10-15 minutes
until light brown & bubbly.

(recipe: tiphero.com)

I have more than I can put on one
post, so guess I’ll have to add more
in another blog post tomorrow! Lots
of them sound really tasty – hope
some of you can use them!

Our weather is doing it’s “MICHIGAN-
land of weird weather” thing again:
today most of the snow is gone but
the temperature was 25 when I got up!
I did the required grocery shopping and
was pleasantly surprised – it wasn’t
windy, so it didn’t really FEEL that cold.
You know me & the ‘being frugal’ – was
happy to cash in on CVS coupon for
25% off entire purchase; that coupon
along with their sale AND a manufacturer’s
coupon (for one item) and several other
sales items netted me almost a $10 savings!
YAY! I love when that works!

This Sunday I signed up for snacks in my
Sunday School class and decided to take
the ‘easy’ way out (for part of it, anyway) –
the local store had some really good-
looking frosted cinnamon buns so I bought
them to go along with my banana bread.
(I have at least 8 bananas that need to be
used up – plus about 15 in the freezer!).

That’s about ‘it’ for today – have to pick
up grandson a little later on – who knows
what FUN he’ll have planned for me today!

Enjoy your day – and don’t wear yourself
out! (words I need to HEED, myself!) hehehe



Love me some Bargains!


Stopped at JoAnn’s today and found these – both discontinued boucle – (normally around $9-10) for $4.50 each – I will probably be able to get about 4-5 men’s scarves out of them combined with the donated yarns I already have. The one on the left is shades of grey & black, the one on the right is shades of dark browns – I hadn’t planned on buying any yarn BUT was really hoping to find some boucle – YAY! (These skeins are the thinner boucle – the stuff they’re putting out now is MUCH thicker – not what I wanted – so glad to find these. Yes, I ‘could’ have bought more but decided I was just fine with just two!).

Stopped at Office Depot for printer ink for the next special needs group’s Sept/Oct, 2015 newsletter and was able to get a good bargain on printer paper: $3.00 a pkg./400 sheets each. I LOVE when the stores start putting out school supplies – normally printer paper runs about $5.00 a pkg. so when it’s on sale is when I stock up. Got a little 2-hole manual pencil sharpener (for my eye brow pencil) for a penny and a roll of clear heavy-duty packing tape for $1.00. The ‘score’ of the day was when I turned in 5 empty printer cartridges and the gentleman said that (since I’m enrolled in their “Max Perks” program) I will be getting a $10.00 gift card in September for turning in all my empty cartridges – Double YAY!

Left there and stopped at “Wally – World” (WalMart) – I rarely go there, it’s about 20 minutes from my house and I don’t usually have a need to go but thought I could pick up a few groceries – and I did. Mountain Dew 2 liters was $1.49 (that’s pretty good) – ended up getting a few IMPULSE buys (I was hungry!) – like a tub of already made up Red Potato Salad (has dill – really yummy!) and a tub of Mustard Potato salad (also pretty good), a tub of Black Olive hummus (another of my snack foods with a few crackers – yummy AND good for you – protein!). They had a really nice loaf of French bread with garlic & various herbs/seeds marked down for $.50 so that will become Garlic Bread to go with spaghetti for dinner tonight. All-in-all not a bad shopping trip today!

I noticed that my local Clark gas station has dropped their prices to $2.82/9 a gallon – keep it up – keep DROPPING!


Orange Molasses Pork Chops

2 lbs (6 chops) thick-cut pork chops
1/4 C. molasses
1/4 c. orange juice concentrate
1 T. apple cider vinegar
1 T. Dijon mustard
1/4 tsp. garlic powder
1/2 tsp. salt
2 T. vegetable oil

Stir together molasses, orange
juice, apple cider vinegar, Dijon
mustard, garlic powder & salt.
Place in a zip lock bag & add chops –
seal tightly. Refrigerate at least
2 hours (or longer, if desired). When
ready to cook: head 2 T. veg. oil in
large, heavy skillet over medium-
high heat. When oil is very hot
(it may look wavy in pan) add chops.
Cook about 7 minutes on each side
& marinade has reduced to a thick
sauce. (No need to pour all of
marinade into skillet – the amount
that comes off the chops when cooking
will be plenty to make a nice sauce)
Discard extra marinade from bag.
Serve chops hot.

(recipe: Courtney Luper – Facebook)

Warm Peach Delight
(per serving)

3 large fresh peaches, cut in half
3 tsp. butter
6 tsp. brown sugar, divided
1 tsp. slivered almonds (optional)
sprinkling of ground cinnamon, to taste
6 T. Cool Whip (thawed) or whipped

Preheat oven 375 degrees F.
Place cut peaches, skin sides down,
in baking dish. Place 1/2 tsp. butter
in center of each peach & top each
with 1 tsp. brown sugar; sprinkle
with cinnamon & slivered almonds.
Bake until peaches are tender, about
30  minutes. Broil tops then top
with Cool Whip or whipped cream.
Serve warm.

(recipe: Courtney Luper – Facebook)

Summer Corn Chowder

8 ears corn, fresh sweet yellow
3 T. butter
5 slices bacon, cut into 1/4 – 1/2″
1 yellow onion, chopped
1/4 C. flour
1 clove garlic, minced
5 C. water
1 lb. Yukon Gold potatoes, cut into
1/2″ pieces
1/2 tsp. dried thyme
1 bay leaf
salt/fresh ground black pepper
1 C. Half & Half
1 T. honey
2-3 T. chopped fresh chives
shredded Cheddar cheese, for
serving (optional)

Melt butter in large pot over medium
heat; add onion & bacon – cook,
stirring frequently, until onion has
softened & just started to brown around
edges, about 8-10 minutes. Add flour &
garlic; cook 1 1/2 minutes. Using whisk,
slowly pour in 5 C. water; bring to a boil,
stirring constantly. Stir in corn kernels &
potatoes. Add thyme & bay leaf; season
with salt/pepper, to taste. Bring to light
boil; reduce heat to medium-low & simmer,
stirring occasionally, until potatoes are tender,
about 20 minutes. Remove bay leaf then
transfer 2 1/2 C. to a blender & blend until
smooth. Stir mixture back into pot & stir
in Half & Half and honey. Sprinkle each serving
with chives & Cheddar cheese, if using.
Makes 6 servings

(recipe: cookingclassy.com)

Apple Pecan Crisp

1 C. brown sugar
1 C. rolled oats
1 C. flour
1/2 C. butter, melted
4 C. apples peeled/cored/
2 tsp. ground cinnamon

1/4 C. sugar
1 C. chopped pecans

Caramel ice cream syrup, for

Preheat oven 350 degrees F.
Lightly grease two 8 inch round
cake pans. In large bowl combine
brown sugar, oats, flour & butter;
mix until crumbly. Place half of
mixture in each pan; spread
apples over mixture. Mix together
1/4 C. sugar & cinnamon; sprinkle
over apples then top with remaining
crumb mixture. Sprinkle chopped nuts
on top & bake 40-45 minutes until
golden brown. Drizzle caramel on top
before serving.

(recipe: Courtney Luper – Facebook)

Baked Cod with Lemon Butter

6 T. melted butter, divided
4-6 oz cod fillets, about 1 1/2″
1/2 C. Panko bread crumbs
1/2 tsp. lemon zest
2 tsp. fresh or dried chopped
fresh lemon juice

Preheat oven 400 degrees F.
Pour 4 T. melted butter into 2 qt.
casserole dish. Season both sides
of fish with salt/pepper & place
in dish on top of melted butter.
In small bowl stir bread crumbs,
lemon zest & parsley then drizzle
in remaining 2 T. melted butter. Toss
with a fork until bread crumbs are
evenly coated in butter. Divide
crumbs evenly over top of fish.
Bake 18-20 minutes until cod is cooked
through & flakes easily when pierced
with fork. Remove from oven & transfer
fish to serving platter. Add a few drops
of lemon juice to butter remaining in
baking dish & season to taste with
salt/pepper; drizzle over fish & serve
immediately. Serves 4-6

(recipe: everydaydishes.com)

Skillet Parmesan Zucchini

1 small red pepper, chopped
1 small onion, chopped
4 small (1 lb) zucchini, thinly sliced
1/2 C. spaghetti sauce
3/4 C. shredded mozzarella cheese
2 T. grated Parmesan cheese

Cook & stir peppers & onions in large
nonstick skillet sprayed with nonstick
spray on medium heat 5 minutes. Add
zucchini; cook & stir 2 minutes. Stir in
spaghetti sauce; cover & cook 8 minutes
until vegetables are crisp-tender, stirring
occasionally. Sprinkle with cheeses; cook,
covered, 1 minutes until mozzarella is
melted. Serves 4 (about 3/4 C. each)

(recipe: Kraft recipes)


Lemon Zucchini Loaf

2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 C. canola oil
2/3 C. sugar
1/2 C. buttermilk*
2 T. lemon juice (or juice of 1 lemon)
zest of 1 lemon
1 C. grated zucchini

Lemon Glaze:
1 C. powdered sugar
juice of 1 lemon (or 2 T. lemon juice)

Preheat oven 350 degrees F.
Grease & flour one 9 X 5″ loaf pan.
In large bowl mix flour, baking powder &
salt. In another medium bowl beat 2
eggs well then add oil & sugar; blend well.
Add buttermilk, lemon juice & zest; blend
well. Fold in zucchini & stir until evenly
distributed into mixture. Add mixture to
dry ingredients in large bowl & blend
together but don’t over-mix.
Pour batter into prepared pan. Bake 45
minutes until toothpick inserted into
center comes out clean (check after
40 minutes. IF YOU MAKE THIS IN A
8″ X 4″ inch pan, baking times may
be 5-10 minutes longer. Cool in pan
10 minutes then remove to wire rack
to cool completely.

Lemon Glaze:
Mix powdered sugar & lemon juice until
well blended then spoon over cooled loaf.
Let glaze set up before slicing.

*Buttermilk: If you do not have buttermilk,
pour 1 T. lemon juice or vinegar into a 2-cup
measuring cup. Add milk to make 1/2 C.; stir
with fork and let stand 5 minutes – now you
have buttermilk!



Our weather is still ‘typical Michigan August’ –
HOT & MUGGY! It’s 85 & sunny; really glad
we have central air in the house.

Finally got word from middle son that he
won’t be moving THIS week (this is his last
week as a busser at the restaurant) – ‘the
move’ was supposed to be today – SO GLAD
it isn’t as I really don’t feel like lugging stuff
in this heat. Ah well – there’s always “later”,

Bought all the needed ‘supplies’ for the church
fun fair face painting this coming Saturday. I’ve
done facepainting for many years, just not in
‘recent’ years so I decided to just ‘do it’ and buy
new tubs of paint rather than worry that my old
supplies might be dried up. There will be another
lady from the church to help; she said she’s done
face painting before, so that’s good. We ‘did’ have
three people as of Sunday but when I called the
third person she had to respectfully decline as
she’s got out of state relatives coming in overnight.
My other helper will be a little late getting there,
so for the beginning it will just be me – hopefully
the kids will be so enthralled in all the other things
they can do (3 different bounce houses, games, etc)
that face painting will be not the first thing on their
lists – we’ll see . . . sigh.  It won’t kill me – it’s only
3 hours, total, for the fair.

I’m down to just TWO BABY HATS left to knit
for the local hospital – YAY! After I get them done
I’ll start on another homeless knit scarf using the
new boucle yarns – gotta make things interesting
for myself, ya know –

Have a GREAT day – enjoy the last of your





While reading our local paper yesterday I saw an ad for a new store in our area: Foreman Mills – they mostly sell clothing. At the bottom of their ad was a 50% off one item, one day only coupon – SCORE! I’ve never been there before (it’s really close) – I was pleasantly surprised. They carry LARGE sized clothing for both men & women! I went, looking for a few more pairs capri pants – found two. The really nice thing was: One pair was $4.99 and the other $12.00 – using the coupon I came out paying very little! As I mentioned before, they carry large sizes – while I was in the Plus Size Women’s section I noticed shorts at 5X – never seen those before! In the Large Men’s section there were 8 & 9X items! Again- never seen that in a regular store before! (I must say – most of their clothing was geared for the ‘younger set’ – lots of sequins/glitter/slits, etc. – you just have to wade through all that to find what you’re looking for.

Have you seen the gas prices lately? I was really needing gas; had gone shopping at KMart the other day and got a 30 cents off per gallon coupon (YAY!) so using the coupon it took $4.50 off my total bill. Gas prices that day were $2.49/9 – great!

Husband & I decided to check out a little restaurant pretty close to our area: The Royal Diner; it was recommended by a friend.  The Royal Diner, 6540 Dixie Highway, Clarkston, MI. It’s got all you would want in a diner: booths, counter seating, the ‘diner atmosphere’ – HUGE menu! Husband got a Patty Melt & I got a Philly Cheese Steak – let’s just say we REALLY got our monies worth! I managed to eat half my sandwich – it was chock-ful of HUGE fresh mushrooms, big slices of green peppers and lots of meat & cheese – YUM! The prices were really good, also – told husband I would like to go there again – he was pleased. (I also noticed a lot of ‘seniors’ there so you pretty well know their prices are good for the quality/quantity of meals!).


Chocolate Zucchini Coconut Cake

2 1/2 C. flour
3/4 C. cocoa (Dutch process)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. unsalted butter, room temp.
1/2 C. coconut oil, melted & cooled
to room temp.
1 1/2 C. granulated sugar
1 tsp. vanilla
2 large eggs
1/2 C. plain Greek yogurt
3 C. shredded zucchini
1/2 C. sweetened flake coconut
1/2 C. chocolate chips

Coconut Frosting:
1 C. unsalted butter, room temp.
3 1/2 C. powdered sugar
1 1/2 tsp. coconut extract
1/2 tsp. vanilla
1/2 C. toasted coconut (for garnish)

Preheat oven 325 degrees F.
Grease a 9 X 13″ pan with nonstick
spray. In large bowl whisk flour, cocoa,
baking soda, baking powder & salt.
In bowl of stand mixer, beat butter,
coconut oil & sugar until smooth,
about 2 minutes. Add eggs & vanilla,
beat until smooth. Add yogurt & mix
until combined. Slowly mix in dry
ingredients; mix until just combined.
Fold in zucchini, coconut & choc. chips.
Spread batter into prepared pan. Bake
40-45 minutes until top springs back
lightly when touched & a toothpick
inserted in center comes out clean.
Remove cake from oven & cool completely
on wire rack

In bowl of stand mixer beat butter until
smooth. Gradually add sugar & mix until
creamy & smooth, about 3 minutes. Add
coconut & vanilla, beat until smooth.
Frost cooled cake with frosting, sprinkle
toasted coconut on top.


Crockpot Lasagna

1 1/2 lb. hamburger, cooked/drained
2 jars spaghetti sauce
1 large can diced tomatoes
1 box lasagna noodles
3 C. cottage cheese
2 eggs, lightly beaten
1 C. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. Italian seasoning

Stir spaghetti sauce into cooked meat;
add diced tomatoes with juice. Add
seasonings; stir & remove from heat.
In bowl combine cottage cheese, eggs &
Parmesan cheese. Spread 1 C. meat sauce
on bottom of crockpot; top with noodles
broken to fit. Layer remaining ingredients:
Cottage cheese mixture
mozzarella cheese
meat sauce
broken noodles
repeat – making last layer meat sauce.
Cover & cook on Low 4-6 hours until
noodles are tender. Sprinkle top with
remaining 1 C. mozzarella; cover & let
stand 10 minutes until cheese is melted.
Cut into pieces & serve.

(recipe: Courtney Luper-Facebook)

Crockpot Lasagna

1 1/2 lb. hamburger, cooked/drained
2 jars spaghetti sauce
1 large can diced tomatoes
1 box lasagna noodles
3 C. cottage cheese
2 eggs, lightly beaten
1 C. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. Italian seasoning

Stir spaghetti sauce into cooked meat;
add diced tomatoes with juice. Add
seasonings; stir & remove from heat.
In bowl combine cottage cheese, eggs &
Parmesan cheese. Spread 1 C. meat sauce
on bottom of crockpot; top with noodles
broken to fit. Layer remaining ingredients:
Cottage cheese mixture
mozzarella cheese
meat sauce
broken noodles
repeat – making last layer meat sauce.
Cover & cook on Low 4-6 hours until
noodles are tender. Sprinkle top with
remaining 1 C. mozzarella; cover & let
stand 10 minutes until cheese is melted.
Cut into pieces & serve.

(recipe: Courtney Luper-Facebook)

Chickpea, Pesto, Tomato Mozzarella

1 (15 oz) can chickpeas, drained/rinsed
1/4 C. pesto
1 C. chopped grape tomatoes
1/4 C. chopped fresh mozzarella
salt/black pepper, to taste
2 T. chopped fresh basil

In medium bowl combine chickpeas,
pesto, tomatoes & mozz. cheese; gently
stir & season with salt/pepper, to taste.
Garnish with fresh basil. Serves 4

(recipe: twopeasandtheirpod.com)

Santa Fe Chicken Foil Dinner

1 (15 oz) can black beans, rinsed/drained
1 (10 oz) can diced tomatoes w/green chilies,
2 C. corn, frozen
1 tsp. ground cumin
1 tsp. onion salt
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. salt
4 boneless, skinless chicken breasts
1/2 C. shredded Mexican-blend cheese
4 squares foil: 18″ X 12″
Preheat oven 425 degrees F.
Mix beans, tomatoes, frozen corn,
cumin, onion salt, chili powder,
paprika & salt in a bowl. Spray each
foil square with nonstick spray on one
side. Pound each chicken breast using
a meat tenderizer then cube & place
one each, in center of foil square. Spoon
1/4th bean mixture on top of chicken
bring short sides of foil together & fold
at the top. Bring long sides together &
fold again. Make sure you leave a little
room inside the packet for steam
expansion. Place packets on a baking
sheet & cook 17-20 minutes. Carefully
open packets so you don’t get steam
burn. Place about 1/8th C. shredded
cheese in each packet, reseal to melt
cheese. Serves 4

(recipe: highheelsandgrills.com)

Zucchini-Parmesan (side dish)

4 medium zucchini, cut into 1/4″
1 T. olive oil
1/2 – 1 tsp. minced garlic
1 (14 1/2 oz) can Italian diced
tomatoes, undrained
1 tsp. seasoned salt
1/4 tsp. pepper
1/4 C. grated Parmesan cheese

In large skillet saute zucchini in oil
until crisp-tender. Add garlic; cook
1 minute longer. Stir in tomatoes,
salt/pepper. Simmer, uncovered,
9-10 minutes until liquid is evaporated.
Sprinkle top with Parmesan cheese.
Serve using slotted spoon. Makes 6

(recipe: tasteofhome.com)

Fresh Raspberry Pie

2 C. flour
1 T. sugar
1/2 tsp. salt
3/4 C. shortening
1 egg, lightly beaten
3 T. cold water
1 T. white vinegar

1 1/3 C. sugar
2 T. quick-cooking tapioca
2 T. cornstarch
5 C. fresh or frozen raspberries,
unsweetened (thawed)
1 T. butter

1 T. milk
1 T. sugar

Preheat oven 350 degrees F.
In large bowl combine flour, sugar &
salt; cut in shortening until mixture
resembles coarse crumbs. Combine
egg, water & vinegar; stir into flour
mixture just until moistened. Divide
dough in half so that one ball is slightly
larger than the other. Wrap each in
plastic wrap & refrigerate 30 minutes
until easy to handle.
In large bowl combine sugar, tapioca,
cornstarch & raspberries; let stand
15 minutes.
On lightly floured surface, roll out larger
ball of dough to fit a 9″ pie plate. Transfer
dough to pie plate; trim & even edge. Add
raspberry filling & dot top with butter. Roll
out remaining dough ball to fit top of pie;
place over filling. Trim, seal & flute edges.
Cut slits in top, brush with milk & sprinkle
top with sugar. Bake 50-55 minutes until
crust is golden brown & filling is bubbly.
Cool on wire rack. Makes 6-8 servings.

(recipe: tasteofhome.com)

The weather has been pretty steady this
past week – hot! In the mid to high 80’s,
sunny & clear. I shouldn’t complain, cold
weather is coming pretty soon (hate to
think of that just yet!).

It’s been a pretty calm week – middle son
gave us a bit of a ‘reprieve’ – he said he’ll
move back sometime in the next 2 weeks.
Said his older brother is not pleased with
the move but middle son doesn’t make
enough money to cover all his bills, so
this is the best solution for now. (He just
popped by to watch his favorite TV shows-
oldest son doesn’t have cable).

Nothing else going on at the moment –
still working on the gray scarf, about 3/4ths
done with the last of the trilogy by Ken
Follett – I really like his writing. Didn’t
know I’d enjoy history that much but
right now it’s up to the Nixon impeach-
ment – I lived that era so it’s more
relevant to me.

Hope you’re enjoying this day –
take a quick break: grab a quick
nap/snack/something cool to drink.
ENJOY YOUR LIFE – it’s the only one
you get!



PS: Almost forgot to mention:
  Husband was
eager to get this installed on
both our computers – it became
available Weds. so he installed
it on HIS computer. Took forever
to install – got to the regular
screen (the one you have before
you click on what you want to
go to) – the picture background
was there but NONE OF HIS
FOLDERS! THEN the entire screen
began to flash. I should insert here:
husband knows quite a bit about
computers – he did everything he
could THINK OF to get it to stop –
nothing worked. We ended up
taking it to Best Buy – their
“Geek Squad” – the guy there did
everything HE could think of –
same results. They ended up
keeping it – (still there today);
got a call yesterday saying they
think it’s cleared, something
about a Trojan Horse (not sure
if it was on OUR computer OR
the program from Windows 10).
They are going to attempt to
re-install Windows 10 – if they
can’t, we’ll go with them re-installing
Windows 7 (think that’s the right
SOoooooo glad he didn’t do it
to my computer, too! (Husband
said he knew that all my business
accounts were on my computer
and he didn’t want to mess with
those until we were completely
sure it works without glitches!

Anyway – just saying BE CAREFUL
if you decide to install Windows 10.

Thoughts on a Thursday

lady in recliner

It’s been kinda slow around here these past few days – don’t get me wrong, I’m not complaining! Managed to finish all four lap robes and will take them to the cancer center in September.



Started knitting a gray men’s scarf (for the homeless shelters) – about half done with that. Our weather has definitely been ‘typical’ AUGUST weather – mid 90’s, clear & VERY HOT. Yesterday it was about 94 and ‘sweltering’ – around 4 p.m. we had a quick thunderstorm – that was a surprise but it took the temps. down to 74 which was nice.


Glazed Lemon Zucchini Bread

2 C. flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 C. canola oil
1 1/3 C. sugar
2 T. lemon juice
1/2 C. buttermilk*
zest of 1 lemon
1 C. grated zucchini

1 C. powdered sugar
2 T. lemon juice
1 T. milk

Preheat oven 350 degrees F.
Mix flour, salt & baking powder in
medium bowl. In large bowl beat eggs.
Add oil & sugar to eggs until well
blended. Add lemon juice, buttermilk,
lemon zest to mixture & blend all
together. Fold in zucchini unil well mixed.
Add dry  mixture to wet mixture; blend
together until well combined. Pour into
greased 9″ X 5″ ** loaf pan. Bake 40-45
minutes. While still warm, make glaze
& spoon over bread. Let glaze set up
before cutting. Makes 1 loaf.

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar
in a 1 Cup measuring cup. Pour
in milk to reach 1/2 C.; stir &
let set 5 minutes – you now have

NOTE: Poster suggested using a
cheese grated to grate zucchini. Make
sure to dry the zucchini after grating
so it is not super watery.

**If using glass 9″ X 5″ loaf pan, bake 15-
25 minutes longer. Can also be made in
smaller loaf pans – divide batter into 4
& place in greased 6 X 2 X 1/2″ pans;
bake 35-40 minutes. Can also be made
into muffins – bake 25-30 minutes; makes
about 15-16 muffins.

(recipe: lilluna.com)

Steakhouse Potato Salad

3 lb. small red potatoes (about 12)
cut into 1 inch cubes
1/2 C. water
1/2 C. Miracle Whip salad dressing
1/4 C. Ranch salad dressing
6 slices bacon, cooked, crumbled
1 C. shredded Cheddar cheese
4 green onions, thinly sliced

Place potatoes in 2 qt. microwaveable
dish; add water & cover with lid,
Microwave on High 12-15 minutes or
just until potatoes are tender; drain &
place in large bowl. Refrigerate 1 hour
until completely cooled. Mix dressings
until blended; add to potatoes with
remaining ingredients – mix lightly.
Makes 14 (1/2 each) servings

(recipe: kraft recipes)

Bacon & Grilled Onion Macaroni

3 C. macaroni, uncooked
olive oil
6 green onions, trimmed
4 slices bacon cut into 1/2 ”
2 T. flour
2 C. milk
1 (8 oz) pkg. (Kraft) shredded 3-
cheese with a touch of Philadelphia,

Preheat oven 400 degrees F.
Cook pasta in large saucepan accordg
to pkg. directions, omitting salt. Spray
grill pan with nonstick spray & heat
on medium heat. Add onions, drizzle
with oil & cook 4-5 minutes until lightly
charred, turning after 3 minutes; chop.
Cook & stir bacon in medium saucepan
until crisp; remove from pan using slotted
spoon. Drain on paper towels. Add flour to
drippings remaining in pan; cook & stir
1 minute. Gradually stir in milk & cook
3-5 minutes until thickened, stirring
constantly. Remove from heat & add
1 1/2 C. shredded cheese, onions & half
the bacon; mix well. Drain pasta; return
to pan. Add cheese sauce & mix well.
Spoon into a greased 1 1/2 qt. casserole
dish & top with remaining shredded
cheese & bacon. Bake 20 minutes until
heated through. Serves 6

(recipe: Kraft recipes)

Avocado Deviled Eggs

8 eggs
2 medium avocados, mashed
1 T. cilantro, chopped
2 T. lime juice
2 T. chopped onion
salt/pepper, to taste
paprika (for topping)

Boil 8 eggs & let cool, then peel.
Cut boiled eggs in half lengthwise,
place yolks in a bowl & add all
other ingredients (except paprika).
Mix together & spoon into egg
white halves. Sprinkle a little
paprika on top.

Note; You can use the leftover filling
for a dip.

(recipe: Courtney Luper – Facebook)

Baked Sticky Honey Chicken

one 3-lb chicken, cut into
10 pieces
kosher salt & fresh cracked black
1/4 C. honey
1/4 C. Dijon mustard
1/2 stick butter, melted
juice of 1 lemon

Preheat oven 350 degrees F.
Line a rimmed baking sheet with
foil & spray with nonstick spray.
Sprinkle chicken on both sides with
salt/pepper. Combine honey, mustard,
melted butter & lemon juice in large
bowl. Toss chicken in mixture & place,
skin side up, on baking sheet. Sprinkle
with more salt/pepper. Bake until chicken
is fully cooked, about 40 minutes.

NOTE: poster used all chicken legs &
said they needed to be cooked an
additional 15 minutes.

(recipe: Courtney Luper-facebook)

Easy Orange Refrigerator Pie

2/3 C. boiling water
1 (3 oz) pkg. orange Jell-O gelatin
ice cubes
1/2 C. cold water
1 (8 oz) tub Cool Whip, thawed
2 tsp. orange zest, finely chopped
1 ready-to-use (6 oz)graham cracker
pie crust

Add boiling water to Jell-O in large
bowl; stir 2 minutes until completely
dissolved. Add enough ice to cold
water to measure 1 Cup; add to
Jello & stir until slightly thickened.
Remove any unmelted ice; whisk
in Cool Whip until blended.
Refrigerate bowl 15-20 minutes
until mixture is thick enough to
mound. Stir in zest & spoon into
crust. Refrigerate 4 hours until firm.
Serves 8

(recipe: Kraftrecipes.com)

Copycat Crackerbarrel
Country-style Cheesy Hash

1 (32 oz) pkg. frozen hash brown
potatoes, thawed
salt/pepper, to taste
1 (10 3/4 oz) can cream of chicken
1 (16 oz) container sour cream
1/2 C. butter, melted
1/2 C. onion, chopped
8 oz. shredded sharp Cheddar cheese

Preheat oven 350 degrees F.
Grease a 9 X 13″ baking dish; place
hash browns in dish & sprinkle with
salt/pepper. In a bowl mix soup, sour
cream, melted butter & onion; spread
over potatoes & stir gently. Sprinkle top
with Cheddar cheese. Bake, uncovered,
45-55 minutes until bubbly & golden.

(recipe: The Gooseberry Patch)

Crescent Roll Breakfast Casserole

1 tube refrigerated crescent rolls
6 eggs
1 T. milk
1 C. precooked & crumbled sausage
1 c. shredded cheese (your choice)
salt/pepper, to taste

Spray insides of crockpot with nonstick
spray. Spread crescent rolls across
bottom of crockpot & press seams
together to form a crust. (Make sure you
press them up the sides just a little –
maybe 1/2 inch). Whisk eggs, milk, salt/
pepper & pour over rolls. Sprinkle top
with cooked sausage & top with cheese.
Cook on High 2-3 hours.

(recipe: crockpotgourmet.net)


Gas prices are now at an all-time low: $2.59/9!
I went shopping at KMart the other day and got
one of their ‘coupons’ good for 30 cents off per
gallon of gas at Speedway – going to cash that
in later today (almost on empty). I LOVE when
those coupons AND the gas prices work together!

Hope you have a great day!



and THAT’S why I love coupons!


Today was a quick trip to my local drug store: CVS. They have a ‘special’ going on this week where you use your CVS card, grab a tote bag – put whatever items you want in the bag and get 30% off whatever’s in the bag – and the bag is free! I only needed a few things but already had their ‘Extra Bucks’ coupons totalling $8.00, so that’s another $8.00 off my purchases; I also needed to pick up a prescription. Got to the counter and put said items down (total without prescription: $18.41). As she’s scanning said items she says there’s a problem as I already have a $10.00 credit in their program and when all is done, I would need another $2.00 in purchase in order to get the entire thing FREE! I quickly march over & grab a 2-liter bottle of Mountain Dew (my husband’s favorite – I refuse to pay $2.08 NORMALLY for this but . . . ) – she gets all done and all I had to pay was $5.00 for my prescription – SCORE! Mind you, that doesn’t happen often, but when it does it sure is nice! Let’s just say I had a spring in my step upon leaving. OH! Forgot the ‘other’ thing: when the receipt printed out there was ANOTHER $5.00 Extra Bucks for me for my next purchase! YES!


Banana Split Fluff Salad

1 (3.4 oz) box banana instant
1 (20 oz) can crushed pineapple,
(do not drain)
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows
1/2 C. finely chopped nuts (+
2 T. for topping/garnish)
1/2 C. mini chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,

Stir pudding mix & pineapple until
dissolved & thickened; fold in Cool
Whip. Gently stir in marshmallows,
nuts; choc. chips, bananas & cherries.
Refrigerate at least 1 hour. Makes
about 8 cups.

(recipe: insidebrucrewlife.com)

Spinach & Cheese Stuffed
Chicken Breast

2 boneless skinless chicken
1/4 of an 8 oz. cream cheese
block (2 oz)
few small slices Pepper Jack cheese
small handfull of fresh spinach
Parmesan cheese
pepper & garlic salt, to taste
olive oil
tomato slices

Preheat oven 375 degrees F.
Place both cream cheese, Parm.
cheese & Pepper Jack in bowl &
microwave 30-40 seconds. Add
spinach, a little garlic salt & pepper.
Stir into softened cheese mixture.
Cut a slit/pocket in one side
(longways) of each breast; stuff
spinach/cheese mixture into each
pocket. Lightly spray a baking sheet
with nonstick cooking spray. Sprinkle
chicken with Parmesan, garlic salt/
pepper & place in prepared sheet.
Drizzle tops with olive oil. Bake
30 minutes; remove from oven &
place some tomato slices on top &
bake about 10 minutes more.

(recipe:Courtney Luper -Facebook)

Chili-Cheese Taco Dip

1 lb ground beef, cooked
1 can chili – no beans
1 lb. mild Mexican Velveeta
cheese, cubed or shredded

chopped lettuce, chopped tomatoes,
chopped green pepper, chopped onion

Place all dip ingredients in crockpot;
cook on Low 1 to 1 1/2 hours until
cheese is melted; stir ingredients
Serve with tortilla chips or corn chips

(recipe: Crockpot Moms)

California Pasta Salad
Large recipe

1 lb. thin spaghetti, broken into
1 inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 (2 1/4 oz, ea) sliced ripe
olives, drained

1 (16 oz) bottle Italian salad
1/4 C. grated Parmesan cheese
1 T. sesame seeds
2 tsp. poppy seeds
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. garlic powder

Cook pasta accordg. to pkg. directions;
drain & rinse in cold water – transfer
to large bowl. Add vegetables & olives.
In large bowl whisk dressing ingredients;
drizzle over spaghetti mixture; toss to
coat. Cover & refrigerate overnight.
Serve with slotted spoon. Serves

(recipe: tasteofhome.com)

Greek Spinach w/ White Beans & Feta

1/4 C. olive oil
1 large sweet onion, sliced vertically
into thick slices, about 2 C.
1 T. fresh garlic, chopped
8 oz. sliced fresh mushrooms, about
2 C.
1 (15 oz) can white cannellini beans,
1 (14.5 oz) can stewed tomatoes
1/4 tsp. dry red pepper flakes
1 tsp. dry oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. fresh baby spinach
juice from half lemon
4 oz. crumbled feta cheese, divided

Remove tomatoes from can, roughly
chop & place back in juice in can.
In large skillet over medium-high heat
add oil & (once hot) add onions, garlic &
mushrooms – saute until vegetables are
almost tender but still have a little crunch.
Add beans, tomatoes & juice, pepper flakes,
oregano, salt/pepper; cook 5 minutes to
combine flavors & reduce liquid. Add
spinach & cook just to wilt, then add
lemon juice & half the feta. Cook just to
heat mixture & remove to a serving bowl.
Top with remaining feta & serve.
Serves 6-8

(recipe: afamilyfeast.com)

Corn Chip Chicken Casserole

2 C. diced, cooked chicken
1 C. cooked white rice
1 (14.5 oz) can diced tomatoes,
1 (10 3/4 oz) can cream of chicken
1 C. frozen corn
1 (4.5 oz) can chopped green chilies,
2 tsp. taco seasoning mix
1 1/2 C. shredded Cheddar cheese,
1 C. corn chips, coarsely broken

Preheat oven 350 degrees F.
Spray 2 qt. baking dish with nonstick
spray. In large bowl, combine all
ingredients except corn chips &
1/2 C. cheese; mix well. Spoon into
prepared dish & sprinkle corn chips
over top. Bake 30-35 minutes; sprinkle
top with remaining cheese & bake
5 additional minutes until bubbly &
cheese is melted. Serves 4

(recipe: mrfood.com)
Italian Layer Bake

1 (8 oz) tube refrigerated
crescent rolls
8 slices deli turkey (about 1/2 lb)
8 slices deli ham (about 1/2 lb)
12 slices deli hard salami (about
1/2 lb.)
8 slices Swiss cheese, (about 1/2 lb)
1 (12 oz) jar roasted peppers,
4 eggs, beaten

Preheat oven 350 degrees F.
Unroll crescent roll dough without
separating triangles. Separate
dough into 2 squares along center
cut line. Place 1 square dough into
a 8 inch square baking pan, using
your fingertips to press dough to
fit bottom of dish. Layer bottom
with half turkey/ham/salami/Swiss
cheese & roasted peppers. Pour half
of beaten eggs over top & repeat
layers. Place remaining square of
dough over peppers & pour remaining
eggs over dough; cover lightly with
foil. Bake 20 minutes, remove foil
& bake an additional 20-22 minutes
until golden brown & heated
through. Let cool 15-20 minutes
then cut & serve. Serves 6

(recipe: mrfood.com)

Berry Ugly Pie

3 C. blueberries, divided
1/2 C. Bisquick mix
3/4 C. sugar
2 T. butter, softened
2 eggs
1 (5 oz) can evaporated milk
2 tsp. vanilla

Cool Whip – for topping

Preheat oven 350 degrees.
Spray a 9″ deep dish pie plate
with nonstick spray. In blender
puree 1 C. blueberries until
smooth. Add Bisquick, sugar,
butter, eggs, evaporated milk
& vanilla; blend until smooth.
Pour into a large bowl, stir
remaining 2 C. blueberries into
mixture; pour into pie plate.
Bake 60-65 minutes until a
knife inserted into center comes
out clean. Allow to cool then slice
& serve. Top slices with Cool Whip,
if desired. Cover & refrigerate any
leftovers. Serves 8

(recipe: mrfood.com)

It’s another beautiful sunny day – 

81 degrees F.

I spent a good bit of time last night
‘attempting’ to put the correct cassette
tapes in the correct boxes for the young
family at church; we have about
25 boxed sets of ‘Adventures in Odysea”
programs. I didn’t know there were THAT
many – and I quickly remembered that
my boys were not as ‘exacting’ when
putting back tapes in the correct box –
drove me nuts! I finally, out of utter
desperation, did the best I could and
for the remaining 6 tapes, just shoved
them into empty spots – oh well. Also
with that ‘find’ I discovered another ‘old
friend’ – when my oldest son was very
young he used to love to listen to little
kid songs/stories on cassette – I found his
old cassette case with about 30 various
cassettes – a lot of Christian kids stories,
songs, some story cassettes – a virtual
treasure trove for the right person! Hard
to give them up but I don’t foresee us
getting any more grand kids in the future
(I could be wrong), so it’s time to let them
go, hoping this family will really appreciate

Hoping your day is filled with sunshine
(and not too hot!).