After almost 2 weeks of suggesting/hinting/worrying – middle son agreed to see the doctor! Doctor’s office didn’t have any openings so I ‘winged it’ and took him to Urgent Care (Yes, he went!). Turns out he has Bronchitis and his lungs are clear (amazing!). A prescription for codeine cough syrup and one for a steroid to clear up his body and he’s good to go! FINALLY! Husband & I were worried but what can you do when they’re adults?
Stopped at our local area church rummage sale (they have 2 every year, Spring & Fall). I mentioned to son: “Remember when you guys were little and I’d come home with big boxes full of stuff?” Lately their ‘stock’ of available ‘stuff’ has greatly reduced. I checked out their larger ladies clothes (heard someone who works there mentioning they had 3 different ‘estates’ items) – the clothes smelled really odd/funny – I passed on that whole section. Checked out the jewelry – WAAAAAAAAY down on that stuff, kitchen/linens, etc – nothing. Ended up coming out less $2.50: 3 paperback books & a knitted baby blanket in very good shape (Feather & Fan pattern) – that one will go to Crisis Pregnancy center. Oh well – I didn’t really NEED anything, anyway – it’s just fun to shop.
Pepperoni Pizza Twists
1 lb. pizza dough, room temp.
2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. red pepper flakes
6 T. grated Parmesan cheese
(or more, if you like)
3 T. olive oil
4 oz. pepperoni*
4 oz. shredded mozzarella cheese
Ranch salad dressing
Preheat oven 425 degrees F.
Roll pizza dough into a rectangle on
a lightly floured surface. Combine
garlic powder, parsley, Parm. cheese &
red pepper flakes in small bowl; sprinkle
about half onto dough. Sprinkle Mozz.
cheese on one half of the dough & top
with pepperoni. Fold side of dough without
the pepperoni over onto other side,
covering the filling. Use a sharp knife or pizza
cutter to cut dough into thin strips. You will
get about 12 strips out of 1 lb. dough. Twist
strips a few times & press down on ends
to keep them closed. Brush tops of strips
with olive oil & sprinkle with seasoning
blend; repeat oil/seasoning on other side.
Bake 8-10 minutes until golden brown. Serve
with marinara or ranch dressing.
*If using full-sized pepperoni, cut into
quarters, if using mini pepperoni, leave
Lemon Monkey Bread
12 (frozen) dinner rolls, thawed
but still cold
zest of 1 lemon
1/2 C. sugar
3 T. butter, melted
1/2 C. powdered sugar
1 T. lemon juice
Cut rolls in half & place in greased
9 X 13″ pan; drizzle tops with melted
butter. Mix lemon zest & sugar
together in small bowl; sprinkle
half of mixture over tops of rolls;
cover & let rise until doubled.
Preheat oven 350 degrees F.
Sprinkle remaining sugar mixture
on top of rolls & bake 20-25 minutes;
remove from pan. Combine glaze
ingredients & drizzle over rolls while
Bacon/Ranch Chicken Bake
3-4 chicken breasts
6-8 T. ranch dressing
6-8 slices bacon
4 oz. Cheddar cheese (or Colby-
Preheat oven 400 degrees F.
Place chicken in a baking dish. Spread
1-2 T. ranch dressing on each breast.
Slice bacon to fit chicken breast &
layer on top of ranch dressing. Bake
25-35 minutes until chicken is no
longer pink. Top with cheese & return
to oven 3-5 minutes until cheese is
melted. Serves 4
suggestion: serve with rice or cooked
Crockpot Pulled Brisket Sandwiches
(Don’t let the number of ingredients
scare you – the sauce is what makes
this dish) – from poster
1 (4-5 lb) fresh beef brisket*
1 1/2 C. water
1/2 C. Worcestershire sauce
2 T. cider vinegar
2 cloves garlic, minced
1 1/2 tsp. beef bouillon granules
1 1/2 tsp. chili powder
1 tsp. ground mustard
1/2 tsp. cayenne pepper
1/4 tsp. garlic salt
1/2 C. ketchup
2 T. brown sugar
2 T. butter
1/2 tsp. hot pepper sauce
12 kaiser rolls, split
Cut brisket in half & place in 5 Qt.
crockpot. In small bowl combine
water, Worc. sauce, vinegar, garlic,
bouillon, chili powder, mustard,
cayenne & garlic salt. Divide mixture:
place 1/2 C. in a bowl, cover &
refrigerate for sauce – pour remaining
mixture over brisket. Cover & cook
on Low 8-10 hours until meat is
tender. Remove beef, cool slightly.
Skim fat from cooking juices. Shred
meat using 2 forks; return to cooker,
heat through. In small saucepan combine
ketchup, brown sugar, butter, hot sauce &
reserved sauce mixture. Bring to boil; reduce
heat & simmer, uncovered, 2-3 minutes to
allow flavors to blend. Using a slotted
spoon, place beef on rolls; drizzle with
sauce. Serves 12
*This is a fresh beef brisket, not corned beef
Frosted Banana Bars
1/2 C. butter, softened
2 C. sugar
1 1/2 C. mashed ripe bananas
(about 3 medium)
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
4 C. powdered sugar
2 tsp. vanilla
Preheat oven 350 degrees F.
In large bowl cream butter & sugar
until light & fluffy. Beat in eggs,
bananas & vanilla. Combine flour,
baking soda & salt; stir into
creamed mixture just until blended.
Pour into greased 15″ X 10″ X 1″ baking
pan. Bake 20-25 minutes until toothpick
inserted into center comes out clean.
Cool in pan on wire rack.
In small bowl beat cream cheese &
butter until fluffy. Add powdered sugar
& vanilla; beat until smooth. Frost bars.
Makes 3 dozen.
8 oz. tortilla chips
1 (8 oz) pkg. (Kraft) Mexican style
shredded 4 cheese with a touch of
1/2 C. finely chopped red onions
1 jalapeno pepper, seeded/finely chopped
1 tomato, chopped
1/2 C. sour cream
Heat grill to medium-high heat.
Double-fold edges of large sheet heavy-
duty foil to make rimmed 12 X 10″ tray.
Spread chips on bottom of tray; cover
with cheese, onions & peppers & place
on center of grill. Turn off heat directly
below tray; cover grill with lid. Grill 5
minutes until cheese is melted. Top
with tomatoes & serve with sour cream.
(recipe: Kraft recipes)
1 medium onion, diced
3 T. olive oil
1/3 C. flour
1 T. dried basil (or 1/4 C. fresh, chopped)
1 tsp. oregano
1 T. *caramelized tomato paste
2 (28 oz) cans crushed tomatoes
4 C. chicken broth (or water + 4 tsp
chicken bouillon granules)
1 T. honey
1 tsp. salt
1 C. heavy cream, warmed
1/4 C. finely chopped fresh Italian
salt/pepper, to taste
grated mozzarella or Parmesan cheese
Add diced onion, olive oil, flour, basil &
oregano to microwave-safe bowl; stir &
microwave 5 minutes, stirring every 90
seconds); transfer to crockpot. Add
tomato paste, crushed tomatoes, broth,
honey & salt; stir. Cover & cook on Low
5-7 hours (or High 3-4). Remove lid,
turn heat to High; stir in warmed
cream & parsley, salt/pepper to taste.
Cook 10 minutes on High without lid.
Serve with cheese sprinkled on top.
*caramelized tomato paste:
Heat 1 T. olive oil in skillet; add 1
(6 oz) can tomato paste, stir
frequently & cook until deep crimson
color (will reduce by approx. 1/4th).
Freeze extra tomato paste in 1 T.
increments for use later. This method
greatly boosts the tomato flavor.
Managed to get quite a bit of knitting
done on the one variegated yarn baby
afghan (I’d say I’m a little over 3/4ths
Gas prices have dropped down 10 cents
a gallon to $2.39/9 again (YAY).
Son noticed they’re building a Checkers
fast food place really near us – YAY! Checkers
is also Rallys and we used to really LOVE
Rallys Big Bufford burgers & their fries; husband
loves Rally’s Olive Burgers (they have a huge
pile of sliced GREEN olives on them) – yep –
they’re an ‘acquired’ taste. We don’t eat
a lot of ‘fast food’ but it’s nice to know
that they will be close for ‘those times’.
Right now the closest one is about 20
It’s a very nice day: 70 degrees, sunny
with a light breeze – definitely a NO
SWEATER/JACKET day! YAY – I’m sure
there won’t be many more of them
soon; it IS Fall, after all. (Just looked
at our weather: 80% chance of showers
tonight – there goes the ‘nice’ day).
Hope you’re able to enjoy your day –
even if it’s only a small part of the
entire day – EMBRACE IT!
LIFE’S SHORT – EAT DESSERT FIRST!