Improvising....

That seems to be the theme for many of us during these uncertain days.  With the visit from family, who have not been quarantining, they determined they would all set up camp in our backyard!

It isn’t exactly “tent city,” though all three daughters have staked claim to their spot on a rare level space in the yard.

This has called for special food prep/serving.  I made a version of Holy Smoke for our dessert on Sunday, and there was enough leftover for a small dish for The Husband and me after everyone leaves, which will happen way too quickly!

The basic recipe for this comes from a church cookbook from 1977!  It was titled simply “Chocolate Dessert.”
HOLY SMOKE
1 stick butter, softened (I placed a simple vanilla wafer in the bottom of these disposable cups).
1 cup flour
1 cup chopped pecans
Mix together and spread in the bottom of an oblong baking dish; bake at 350 degrees for 20-25 minutes. Cool.
1 pkg. (8-oz.) cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
Blend together and spread over above crust.
2 pkgs. (small) chocolate pudding
2  3/4 cups milk
Mix and let stand 2 minutes, then pour over above.
13-oz. whipped topping (I sometimes use fresh whipping cream, whipped)
Spread over above. Sprinkle with slivered almonds. Chill 6 hours.
It’s great for a summertime dessert, and the recipe can be varied to suit your preference.
It is another lovely summer day here, with very warm temperatures expected. We’re focused on staying cool, being healthy, and staying well!  Masks, social distancing, hand washing, and a place in the shade....the order of the day!

On the menu....

How quickly the week has passed for us!  I am still working via Zoom/email as Chair of the Nominations Committee for my Conference United Methodist Women, and arriving at a complete slate of officers for 2021-2022 by our deadline has been a challenge.  It seems that time passes more quickly when I am busy with something.

I jumped ahead of things several days ago when I made Blueberry Muffins.  Today is National Blueberry Muffin Day!

Moving on to Sunday Dinner....which will be really different this weekend.  Our “crew” is coming with tents in tow for a couple of nights to camp out in our back yard, so I am holding our Sunday meal to serve when they are here.  Since The Husband and I have been out of the public for four months now, any food I prepare will be safe to eat.  We will have to serve it on disposable plates, with disposable everything, which they take care of disposing in their own trash.  We will have to wear masks and practice social distancing as most of our family has been out in public, and we have not.

Their dinner will be: Eye of round roast (prepared in the slow cooker); baked potatoes, steamed broccoli, shoe peg corn casserole, and Holy Smoke.

SHOE PEG CORN CASSEROLE
6-oz. cream cheese, softened
1 1/2 sticks butter, softened
2 cans of white niblet shoe peg corn, lightly drained
1 can green chilies, undrained
1/2 cup finely diced red pepper
1 1/2 cups rich round cracker crumbs (like Ritz)

Combine cream cheese and butter until well-blended.  Add corn, green chilies, and red pepper.  Place into an 8-inch square pan.  Top with cracker crumbs.  Bake at 350 degrees for 15 minutes until bubbly.

I didn’t write down the source for this recipe,  but I believe it came from one of my online Yankee newsletters.  I love receiving those in my email!

If you assemble this ahead like I did, it will need to be out of the refrigerator awhile before baking, or it will need longer than 15 minutes.

It has definitely been summertime here, and we are doing what we can to keep cool.  It’s time for some cold lemonade now!  Wish you could join me!

Will keep you posted on the activity from here!

Be safe!  Stay well!  Wash your hands!

Mustn’t miss this!

I am about to let this day go by without reminding you that this is National Chocolate Day!  Can’t miss such an amazing day!

So happy I had the ingredients for this delicious hot fudge sauce!  Recipe is straight from my friend Marci Ferguson’s book North of Supposed to Be.

Hot Fudge Sauce
1/4 cup light corn syrup
1/2 cup half and half
6 oz. chocolate chips
Place in microwaveable measuring cup.  Microwave for two minutes; stir; one more minute; stir; one final minute; stir.  Add a splash of vanilla; stir; cool slightly before using!  I think anything is better with hot fudge sauce added to it!

Ready to add this to some ice cream after dinner!

What is your favorite chocolate treat?

It’s time....

....to share a recipe!  I may have posted this on the blog in past years; just don’t remember.  Some of you have asked about Two-week Slaw.  A longtime friend shared the recipe with me many years ago.

Two-week Slaw
1 large head of cabbage, shredded
1 large onion, chopped
1 large green pepper, chopped
3/4 c. salad oil
1 cup white vinegar
1teaspoon celery seed
1 teaspoon dry mustard
1 Tablespoon salt (I use less)

Mix vegetables together.  Sprinkle 1 cup sugar over all.  DO NOT STIR!
Bring dressing ingredients to a boil, and pour over cabbage mixture while hot.
Refrigerate, without stirring, for at least 4 hours and overnight, if possible.
Keeps up to two weeks, if it isn’t all eaten first.

I halved this recipe for us, and will have plenty!  In the picture below, it is hiding behind the glass of tea.

It is also time to mention that today is Fried Chicken Day!  That has brought back memories of my childhood when fried chicken was a birthday treat!  I remember that the drumstick/leg was the piece that was always offered to me, and I remember eating more than one of them on that special occasion!

It is also time to offer you a slice of blueberry pie!  That was our special treat on the Fourth of July!

Sending wishes to all for an enjoyable day!

On the menu....

This weekend will find us participating in our usual Sunday church activities by connecting online.

I have planned the menu for our Sunday dinner, and it sounds like a good introduction to “Picnic Week.”  We will have oven fried chicken, potato salad, two-week slaw, and blueberry pie!

The recipe we like for potato salad comes from “The Summer Book” by Susan Branch.  I have featured that recipe on this blog in the past, I believe.  It is ready and waiting!

Happy Fourth of July!

To review....

Friday!  Do you look forward to this day in the week?  I remember past years when there was much anticipation for the arrival of this day!

Some mention has been made about the "new Blogger."  Are there any of you who have tried it?  I'm not always convinced that "new and improved" applies to all changes that are made.  I'm wondering how other bloggers guard against those spam-type comments.   Seems like I'm receiving a few of those.

This turned into "Italian week" for us here.  From last Sunday's lasagna, we added Chicken Fettucini Alfredo and pizza in the iron skillet, using the remaining portion of the sauce from the lasagna.  We are here for all our meals, so almost nothing is wasted.  

We continue to follow the safe at home policy and haven't been out in public since March 12.  Curbside pickup is much appreciated!  Locally, today begins a mask wearing policy for everyone who is in an enclosed space.  Virus cases have been on the increase here, with daily numbers higher than the preceding day.

Take care of yourself!  Be safe!  Stay well!  Wear a mask!  Stay away from crowds and large gatherings!  Celebrate at home!  Check your TV schedule.  There is some really good programming for the 4th of July!

Thank you for reading!

But first....

Rabbit, rabbit to any who may still be following this blog!  That's the first order of business on this first day of July!

Well, someone may say that the first mention should refer to the ripening of the blueberries!  That indicates there will be Blueberry Pie for the 4th of July!

Ah!  But first....the muffins....

An especially nice breakfast treat!

Blueberry season is here, and it appears that we will have a good harvest.  Now....if the rain will just hold off enough for us to pick them....:-)

Take care, be safe, stay well, and wear a mask!!