Not the best of models (mixing bowl & white pillow case) but you get the idea. I decided to add the knit flower at the end – it’s removable (I sewed a pin back on it) so that if my friend wants to be fancy one day she can, or remove it for a more ‘regular’ day. (there are black seed beads in the center of the flower). I love getting ‘creative’ for a friend!


Plum Cobbler

1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
4 cups sliced plums (about 12 medium)
1 1/2 cups baking mix
2 tablespoons sugar
1/2 cup milk
2 tablespoons butter or margarine, melted

Preheat oven 400 degrees F.
Bring first 4 ingredients to a boil in a saucepan.
Remove from heat; stir in plums. Pour into an 8-inch
square baking dish.Combine baking mix and 2
tablespoons sugar; stir in milk and butter.
Spoon over plum mixture. Bake 30 to 35
minutes or until golden. Makes 6 servings.
(recipe Dessert du Jour 8/30/11)
Crockpot Hamburger Sausage Cheese Dip

 1 pound ground chuck
 1 cup picante sauce
 1 can cream of mushroom soup
 2 pound Velveeta cheese, cut into pieces
 1 pound pork sausage
 1 teaspoon garlic powder
 1 can Rotel tomatoes
 3/4 teaspoon oregano

 Combine picante sauce, garlic powder, soup, tomatoes,
 oregano and cheese in crockpot. Brown ground chuck
 and sausage until it is done.Drain very well and place
 in crockpot.Cook on low until cheese is melted.
 Serve with your favorite chips.
 (recipe; Richard - Slowcooker Digest - yahoo groups)

8 medium sized jalapenos
4 ounces Monterey Jack cheese, shredded
8 slices of bacon
8 short wooden skewers or wooden toothpicks
Dip such as Ranch, guacamole or salsa

Preheat oven 425 degrees F.

Create a slit in one side of the jalapenos using a small
sharp knife. Do not cut all the way through the ends.
Remove the seeds and membrane for a milder popper. Stuff
a pepper with some of the cheese. Wrap with a slice of
bacon and secure the bacon with a skewer. Repeat with the 7
other peppers.Sear poppers on all sides over high heat
in a nonstick pan until bacon is golden brown. Transfer to
a baking sheet and bake for 8 minutes. Serve hot with dip
on side. Makes 8 poppers.
(recommendation: use rubber gloves when handling peppers)
(recipe: Frito Lay)
Asian Chicken with Peanuts

 2 T. cornstarch
 1 3/4 C. chicken broth or chicken stock
 2 T. soy sauce
 1/2 tsp. ground ginger
 1/2 tsp. sesame oil (optional)
 2 T. vegetable oil
 1 1/4 lb. skinless, boneless chicken
       breast halves, cut into strips
 2 C. fresh broccoli florets
 2 small red peppers, cut into 2-inch-long
     strips (about 2 cups)
 2 cloves garlic, minced
 1/2 C. salted peanuts
 1 C. regular long-grain white rice,
     prepared according to pkg. (about 3 cups)

 Stir cornstarch, broth, soy sauce, ginger
 and sesame oil, if desired, in a medium
 bowl until the mixture is smooth.Heat
 1 T. vegetable oil in a 12-inch skillet over
 medium-high heat. Add the chicken and
 stir-fry until well browned, stirring often.
 Remove chicken from skillet; reduce heat
 to medium. Heat remaining vegetable oil in
 skillet. Add broccoli, peppers and garlic
 and stir-fry until vegetables are tender-crisp.
 Stir cornstarch mixture in the skillet; cook and
 stir until mixture boils and thickens.
 Return chicken to skillet; stir in peanuts and
 cook until mixture is hot and bubbling.
 Serve chicken mixture with rice.
 Makes 4 (2 C.) servings
 (recipe: Campbells recipes)
Easy Quick Peach Cobbler

1 can slice peaches
1 stick margarine
1 cup plain flour
1 cup sugar
¼ teaspoon salt
2 teaspoons baking powder
1 cup milk 

Preheat oven 350 degrees F.
Melt margarine in a glass-baking dish.
Add peaches and juice. Set aside.
Mix dry ingredients in a separate bowl.
Add milk and beat with a mixer.
Pour over peaches and butter.
Bake at 350º for 45 minutes.
Serves 6.

1 T vegetable oil
2 lbs. Beef chunks, cut into 1 inch cubes
1 pkg (1 lb.) coleslaw mix from produce dept.
2 cans (28 oz each) crushed tomatoes in puree
4 cans (14 oz. Each) beef broth
1 C water
1/2 C packed brown sugar
1 T lemon juice
1 t salt
1/3 C long grain rice

Heat oil in 6 qt saucepan over medium
heat; add meat; saute until browned
(about 6 minutes).   Add coleslaw mix,
onions; cook covered about 4 minutes,
stirring once in a while. Add remaining
ingredients. Serve hot in soup bowls.
(recipe: Family Circle)
Chocolate Chip Cheese Squares 
2 rolls Pillsbury chocolate chip cookie dough
2 (8 oz.) pkgs. cream cheese, softened
1 C. sugar
2 eggs
1 (6 oz.) pkg. chocolate chips

Preheat oven 350 degrees
Slice and spread 1 roll of chocolate chip
cookie dough in the bottom of a 9 X 13
greased & floured pan. In medium bowl
cream together cream cheese, sugar and
eggs. Add chocolate chips, mix in then
pour over cookie dough. Slice and spread
2nd roll of cookie dough over filling, using
your fingers. Bake 50 min.; let cool before
Country Pork with Mushrooms (crockpot)

 2 ribs, boneless
 1 can cream of mushrooms soup
 4 oz. sliced mushrooms
 1/4 tsp. salt
 1 envelope mushroom gravy mix
 1/8 tsp. pepper
 1/2 tsp. sweet paprika
2 T. cold water blended with
   1 heaping T. all-purpose flour

Combine boneless ribs, soup, mushrooms,
salt,pepper, gravy, and  paprika in
crockpot. Cover and cook on LOW setting
for 7 to 9 hours. Stir flour mixture
into broth and cook on HIGH heat
setting an additional 15 minutes,
or until thickened.
Stuffed Strawberries

 24 large strawberries hulls removed
 12 oz. cream cheese at room temperature
 1 tsp. vanilla (can substitute with orange or almond)
 3 T.confectioners sugar
 1/2 dark chocolate flakes

 Place cream cheese in a bowl, and microwave
 for 30 seconds, so that it's soft. Whip together
 cream cheese, vanilla, and sugar. In center of each
 strawberry, using a sharp knife, make a hole in
 each one, as deep as you can without going out
 the bottom. Spoon or pipe the filling into each hole.
 Dip cheesecake end of strawberry into chocolate flakes
 making sure you completely cover the cheesecake
 filling with chocolate Arrange strawberries on a
 serving dish. Sprinkle with any leftover chocolate
 Chill, and serve.

 (another twist is to dip them in melted
 chocolate/white chocolate and then nuts)
 (recipe: Joan-Cream-Cheese-0r-Sour Cream)
Mother's White Beans

3/4 C. chopped onion
1/3 C/ chopped carrot
1 clove garlic, pressed or minced
1/3 C. (2 oz.) coarsely chopped cooked ham
2/3 C. chicken or vegetable broth
2 cans (15 oz. each) white beans (small whites or
Chopped parsley

In a 1 1/2- to 2-quart pan, combine onion, carrot,
garlic, cooked ham, and broth. Bring to a boil over
high heat. Cover and simmer over medium heat until
the carrot is soft to bite, about 10 minutes.
Stir in beans and simmer, covered, over low heat
until beans are hot, about 5 minutes. Sprinkle with
parsley and serve. Makes 4 servings.
(recipe: Recipe du Jour 6/16/11)
Well, that sure was a mixed bunch of recipes! I'll have
to get going on picking some new ones soon!  We just
had a thunderstorm roll through here, complete with
lightening.I had to take a very quick shower because
of it, but I'm feeling nice & fresh now!
(As if you really needed to know that, right?)

Anyway, I'm doing very well with the 'estrogen-
withdrawal' - SO FAR! A mild hot flash here &
there, but doing really well! (just so you know -
the really 'nasty attitude' thing doesn't usually
show up until 2+ weeks off the estrogen - that would
make it right around the day of surgery - oh boy!)

Hope you're having a great day/evening! 

Each day is a blessing-try to use them the best
you know how!

Big Hugs;


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One CommentLeave a comment

  1. The cap is gorgeous with a great color combination. I’m sure your friend will love it!

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