Today was my ‘lots of shopping’ day – went to four stores, last one was Kroger’s. Finished my shopping, pushed my cart to the car and went to get my car key out of my jacket – not there. Searched and searched – came up NO KEY! Panic-y, I called my husband (who has the spare) and he drove it to me. In the meantime (before he got to me) I went inside and left my name & phone # with the service desk – just in case someone might drop it off. Went home, unpacked the groceries (about 1/2 hour) and got a phone call from Kroger’s: someone dropped off my key! PRAISE THE LORD! I know, in my heart, that the Lord is faithful ALL THE TIME, even when I’m not. During the panic, I sort of did a quick prayer, but that was all. SO grateful that HE is faithful, even when I’m not. Those little programmable key fobs run $125+ to replace, so believe me, I’m truly grateful to get mine back! So much for BIG EXCITEMENT today, eh?
During my running around I realized that it’s ‘now or never’ to get Easter basket goodies, even though my youngest is 19 now – the boys still expect an Easter basket (even the Grandson). Had fun looking through all sorts of candies; found a little light up chick (goofy little rubbery-plastic thing that, when you bang it, does a ‘light show’ in it’s tummy) and a “Cars” coloring/maze book for the grandson. Yes, he’s now 7 1/2 but he still likes the little goodies. Knowing that this kid will get candy from FIVE different sources (us, other grandparents, his dad, his mom & great grandma) made me be rather ‘selective’ on what he gets. For him, more ‘toys’ than candy. Found (at Kroger’s) three really BIG marshmallow Peeps – oldest son loves them. Also, after moving a magazine display that sort of blocked the rest of the candy aisle, found bags of BLACK jelly beans (another oldest son treat). Got the LAST bag of SPICED jelly beans at Walgreen’s – YAY (for husband). This time around, I didn’t get anything for me – I really don’t need it.
Hard-boiled eggs IN THE OVEN!
Preheat oven 325 degrees F.
Place eggs in a muffin tray so
that they don’t move around.
Cook 25-30 minutes.
(Poster mentions she saw this tip
on Facebook: “They’re supposed
to be tastier & are easier to peel.”
2 C. baby carrots, cut in half
4 C. small broccoli florets
10 Ritz crackers, crushed
3 T. grated Parmesan cheese
1 T. butter, melted
1/4 lb. (4 oz) Velveeta, cut into
1/2 inch cubes
2 oz (1/4 of a 8 oz pkg) cream
Bring 3 C. water to boil in large
saucepan on medium-high heat.
Add carrots; simmer on medium-low
8 minutes. Add broccoli, simmer 3
minutes or until vegetables are crisp-
tender. Mix cracker crumbs, Parmesan
& butter until blended. Microwave
Velveeta & cream cheese in 2-Cup
microwaveable measuring cup on
High 1 minute; stir. Microwave 30
seconds or until Velveeta & cream
cheese are completely melted &
mixture is well blended when
stirred. Drain vegetables; place in
serving bowl. Top with cheese sauce;
sprinkle with crumb mixture.
Serves 8, 1/2 C. each
(recipe: Kraft foods)
Quick Peach Cobbler
1/2 C. butter, melted
1 C. self-rising flour
1 C. granulated sugar
1 C. milk
1 (28 oz) can sliced peaches
1 tsp. almond extract
2 tsp. ground cinnamon
Preheat oven 350 degrees F.
Place butter in a 9 X 9″ baking
pan; melt in preheated oven. Mix
flour, sugar & milk in bowl until
smooth. Pour peaches (with juice)
in bowl; add almond extract; mix.
Pour peaches mixture over melted
butter in 9 x 9 pan. Spoon batter
on top of peaches without mixing.
Sprinkle top with cinnamon. Bake
45-60 minutes until bubbling & top
is lightly browned.
(recipe: Mary Free-Mary’s Recipe
Bubbles & Squeek*
1 medium head cabbage, chopped
6 slices bacon
1 medium onion, sliced thin
1 C. ham, cubed
2 T. butter
3 C. potatoes (baked & cubed)
1/2 tsp. paprika (or more, to taste)
salt & pepper
Cook cabbage in a very small amount of
water in a saucepan; just enough to cook
until tender. In a skillet, fry bacon & onions
until onions are translucent. Add ham &
continue cooking until well heated. Add
butter, seasonings, cabbage & potatoes to
mixture & stir. Cook, without stirring, until
slightly browned on bottom, then flip
(like hash browns) & brown on other side.
*the name comes from the sound it
makes while cooking.
Classic Glazed Ham
8 lb. precooked ham (or 5 lb. canned ham)
1 1/2 C. brown sugar, firmly packed
1/2 C. maple syrup
2 T. mustard
1 T. corn starch
1 can (1 lb, 4 oz) unsweetened crushed
Preheat oven 350 degrees F.
Cut rind off ham (if present). Score top
surface of ham in a criss-cross pattern;
stud with cloves. Place fat side up on a
rack in a shallow baking pan. Bake,
approx. 15 per pound, or follow wrapper
directions. Combine sugar, syrup & mustard.
Using 3/4 C. glaze, baste ham every 10 minutes
during last 30-45 minutes of baking. Stir
cornstarch into remaining glaze in saucepan.
Add pineapple with juice; simmer, stirring
constantly, until sauce thickens. Serve with
Grandma’s Dinner Rolls
2 round T. yeast
1 1/2 C. warm water
1 C. warm milk
1/2 C. sugar (2/3 C. if you want
6 T. shortening
2 tsp. salt
7-8 C. flour
Beat first 7 ingredients until
smooth. Using elec. mixer with a
dough hook, add flour one-cup
at a time until dough forms a ball,
cleaning off edge of bowl. Knead
5 minutes (or 10 minutes by hand).
Let rise until double. Punch down
dough & let rise until double again.*
Punch down again & divide into 3
parts. Roll out each part & form into
rolls. Using a pizza cutter, cut into
fourths, then each fourth into thirds -
making 12 pie-shapes. Roll each one
up staring at wide end. Place on a
cookie sheet & let rise briefly. Watch
carefully as rolls will rise very quickly
now after 2 risings. Bake at 350 degrees
F. for 17-20 minutes until lightly
*To make this easier, leave dough in the
mixing bowl with dough hook, covered
with a damp towel. When it has risen
double, turn on the machine briefly to
gently punch down the dough. Cover
again with towel & allow to rise again.
Pineapple – Cherry Topped Cake
1 (18.25 oz) pkg. white cake mix
1 (3.5 oz) pkg. vanilla pudding mix
1 C. milk
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container Cool Whip, thawed
1 (8 oz) can crushed pineapple, drained
& squeezed dry
1/2 C. chopped maraschino cherries
1/2 C. chopped nuts
Preheat oven as directed on cake mix box.
Combine white cake mix, vanilla pudding
mix & milk. Pour into greased 9 inch pans.
Bake 20 minutes. In a bowl, combine
softened cream cheese & Cool Whip; mix
until smooth, then spread over cooled
cake. Top with crushed pineapple,
chopped cherries & chopped nuts.
Makes 12 servings.
(recipe: Rhonda G-Marys Recipe
Peach Salsa Chicken
4-5 boneless skinless chicken breasts,
1 (18 oz) jar peach preserves (Smuckers)
1 (16 oz) jar medium chunky salsa (Pace)
Place chicken in crockpot, cover & cook on
High 3 hours. Drain juices from crockpot.
Mix together salsa & preserves; pour over
chicken; cover & cook on High 30 minutes
(recipe:the frugal girls.com)
Chilimac & Cheese
8 oz. dry elbow macaroni, uncooked
1 (15 oz) can chili with NO beans
1 (10 oz) can Ro*Tel diced tomatoes &
green chilies, drained
1 (8 oz) pkg. Velveeta, cut into cubes
Cook macaroni accordg to pkg. directions,
omitting salt; drain & return to pan. Add
chili, drained tomatoes & Velveeta; cook
over medium heat 5 minutes until Velveeta
melts, stirring occasionally. Serves 6 (1 C. each).
Skillet Texas Hash
4 Idaho potatoes, peeled & diced
1/2 lb. breakfast sausage
8 slices thick-cut bacon, diced
3 cloves garlic, diced
1 white onion, diced
2 fresh jalapenos, sliced
2 chipotle peppers, minced
1/2 bunch green onions, sliced
1 tsp. creole seasoning (or
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. crushed red pepper
1 C. Cheddar cheese, grated
(sour cream – served on side)
In medium pot add diced potatoes;
cover with cold water & boil 5 minutes;
drain – set aside. In medium skillet add
1 T. olive oil; heat over medium heat. Add
bacon & cook until crispy; drain bacon &
set aside. Reserve 2 T. bacon grease & add
white onion, jalapenos, chipotle peppers &
saute 5 minutes. Add garlic; saute 1 minute.
Add breakfast sausage & cook until browned,
about 7 minutes. Add potatoes & all spices; mix
well. Cook 5 minutes, stirring occasionally. Heat
broiler. Add bacon & 1/2 of the green onions into
potato mixture; top with cheese & place under
broiler 3-4 minutes or until cheese melts. Remove
from oven & sprinkle with remaining green onions.
Serve with sour cream on side. Serves 4
Lemon-Glazed Brussels Sprouts
8 C. halved, trimmed fresh Brussels sprouts*
1/4 C. Greek-style plain yogurt
1/4 C. Miracle Whip salad dressing
1 tsp. lemon zest
1 tsp. lemon juice
1/2 tsp. Dijon mustard
Cook Brussels sprouts in boiling water 8-10
minutes or until crisp-tender. Mix remaining
ingredients in large bowl. Drain Brussels sprouts
& add to dressing mixture. Toss to coat. Makes
4 servings 1 1/4 C. each
*can substitute small broccoli florets for Brussels
(recipe: Kraft foods)
Old-Fashioned Funeral Pie
2 C. raisins
1 C. water
1 C. orange juice
1/2 C. packed light brown sugar
1/2 C. white sugar
3 T. cornstarch
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 C. chopped walnuts
1 pinch salt
1 T. cider vinegar
3 T. unsalted butter
2 pie crusts; store bought or hand made
Preheat oven 400 degrees F.
Place raisins, water & orange juice in a
saucepan; heat over medium heat 5
minutes. Combine sugars, cornstarch, spices &
salt in a bowl, mixing completely; add mixture
to heating raisins. Cook & stir until mixture starts
to bubble. Add vinegar, walnuts & butter; heat
until butter is melted. Remove from burner &
cool until just warm. Pour mixture into prepared
pie shell; top with second pastry crust. Bake 25
minutes or until golden brown. Cool before
Gas prices, today: $3.79/9 – going up (as expected)
The sun’s out bright & shiny – 60 degrees F. and I’m super happy! Just having sunshine makes me SO HAPPY! I know they’ve done studies on how sunlight effects people’s moods-I know it sure does mine!
Hope you’re having a GREAT DAY! Remember to smile a little, relax a little and do something nice for yourself or someone else!