It’s Monday –

Well, today was “The Day” to find out just where we’re at with my radiation treatments. I don’t know exactly ‘what’ I was expecting, but sort of felt ‘down’ after getting the results. What are the results? More radiation – same old kind for another week but keep a watch on the ‘sunburn’ area. I asked about “The Boost” and, honestly, I really don’t remember ‘what’ the doctor said except that my body is reacting exactly opposite of most other peoples, therefore we’re going back to ‘the basics’. Sigh. My energy level is about the same – not as good as it used to be, but I’m still able to do the things I want/like – just a little slower and with more breaks to rest!

Driving around today I was a bit shocked at the gas prices – it seems to me in years past that gas prices went UP on the holidays, but not this year! Last week I was seeing prices which went from $3.39/9 a gallon the week before to (lowest I saw) $3.10! Tonight they were back up to $3.39/9! Strange! Just observing . . .

Not much else new; am starting another knitting project. While at Knit Night last week one of our members came in with a big bag full of ‘fun yarns’ and gave it all away. Normally I wouldn’t be interested, but there were 4 balls of this strange ‘fancy’ yarn done in various shades of pink to white mixed with a very different sparkly ribbon in reds & silvers (sounds hideous, right?) I got this idea when I woke up that this might make an interesting Christmas present for our pastor’s wife (the one who just got diagnosed with uterine cancer). It’s bright, fun, cheerful – hoping she’ll like it (if not, she can re-gift it to someone else!) I just tried finding a photo of this yarn on the company site that makes it; I’m guessing it’s no longer made as there was no record of that yarn on their site. Because this is one of those ‘fancy’ yarns, I chose to knit it using large needles (size 11) and a very simple pattern; it’s about 1/4 th done after working on it just today!

Well, my friends – here are some new recipes for you to peruse:


Balsamic Chicken Tenders w/Caramelized
Onions & Peppers

1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 medium onion, thinly sliced
2 T. olive oil, divided
salt & pepper
1 lb. chicken tenders
2 T. balsamic vinegar
1/4 tsp. dried oregano
1/4 tsp. garlic salt
1/4 tsp. pepper

Preheat oven 400 degrees F.
Add chicken tender to ziplock bag;
season with salt & pepper. Pour
balsamic vinegar & 1 T. olive oil
over chicken, seal bag & massage
to cover chicken. Let marinade 30-40
In a skillet over medium low heat, add
remaining 1 T. olive oil, peppers &
onion. Slowly cook vegetables until
brown & caramelized, about 20-40
minutes, making sure not to let them
burn. Spray baking dish with non-
stick spray. Remove chicken from bag;
place in prepared dish-discard
marinade. Sprinkle chicken with oregano,
garlic salt & pepper. Bake chicken 12 minutes.
Remove from oven & cover with peppers &
onions. Return dish to oven & bake another
5-8 minutes, or until chicken is no longer
pink in middle.
(Recipe: Peg-Marys Recipe Exchange)
Creamy Dijon Chicken Salad

1/4 C. sour cream
2 T. Grey Poupon dijon mustard
2 tsp. red wine vinegar
2 tsp. poppy seeds
3 C. cooked chicken (about 1 lb)
6 C. torn salad greens
1 C. halved cherry tomatoes
2 green onions, diagonally sliced
1/4 C. sliced almonds, toasted

Mix sour cream, mustard, vinegar &
poppy seeds in medium bowl with
wire whisk until well blended; cover &
refrigerate at least 1 hour to allow
flavors to blend. Add chicken; toss to
coat. Place 1 1/2 C. salad greens &
1/4 C. tomatoes on each of 4 salad
plates; top evenly with chicken
salad; sprinkle with onions & almonds.
(recipe: Peg-Marys Recipe Exchange)
Christmas Fruitcake Cookies

1 tsp. baking soda
1 T. water
3 eggs, separated
1 C. butter, softened
1 1/2 C. sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 Qt. shelled pecans, finely chopped
3 C. flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

Preheat oven 350 degrees F.
Grease baking sheets & set aside.
Combine baking soda & water in a small
cup. Beat egg yolks in a small bowl. Cream
butter & sugar in a large bowl and add
beaten egg yolks. Combine fruit & pecans
in small bowl; sprinkle some flour over them.
Add spices & salt to remaining flour; mix
together. Combine creamed butter & sugar,
fruit, nuts & flour mixture. Add vanilla &
dissolved baking soda. Beat egg whites until
stiff and fold into batter. Drop teaspoon-sized
amounts onto prepared baking sheets. Bake
10-15 minutes. Cool on baking sheets on wire
rack for a minute or so before removing to
wire rack to cool completely. Cookies can
be frozen. Dough can also be prepared &
refrigerated for about a week. Makes
10-12 dozen cookies.
(recipe: Peg-Marys Recipe Exchange)
Chocolate-Covered Peanut Clusters

2 (12 oz, ea) pkgs semi-sweet chocolate chips
1 C. creamy peanut butter
1 (16 oz) pkg miniature marshmallows
2 1/2 C. milk chocolate covered peanuts
(garnish: powdered sugar)

Melt chocolate chips with peanut butter in
a double boiler; stir until smooth. Remove
from heat; stir in marshmallows & chocolate-
covered peanuts. Drop by Tablespoonfuls onto
a wax paper lined baking sheet. Refrigerate
until firm; sprinkle with powdered sugar before
serving. Makes about 4 dozen.
(recipe: Sandy-Marys Recipe Exchange)
Eggnog Cake


1 (18 1/4 oz) pkg yellow cake  mix with pudding
3 eggs, beaten
1/3 C. oil
1 tsp. nutmeg
1 1/3 C. eggnog

Preheat oven 350 degrees F.
In a large bowl, blend together all
ingredients until smooth. Pour into a
Bundt pan which has been sprayed with
non-stick cooking spray. Bake 45-55
minutes, or until a cake tester comes out
clean. Cool on a wire rack 10 minutes.
Transfer to a serving plate, drizzle
Eggnog Glaze over cake. Makes 12 servings.

Eggnog Glaze

2 C. powdered sugar
2 T. margarine, softened
1 tsp. vanilla
3-4 T. eggnog

In a medium bowl, combine all
ingredients except eggnog. Add
enough eggnog to reach a glaze

(recipe: Sandy-Marys Recipe Exchange)
Creamy Ham & Potato Soup

1 (30 oz) pkg frozen diced potatoes
6 C. water
1/3 C. onion, chopped
2 (10 3/4 oz) cans cream of chicken
1 (8 oz) pkg. Velveeta, cubed
1 C. sour cream
2 C. cooked ham, cubed
salt & pepper to taste

Combine potatoes, water & onion
in a large saucepan. Bring to boil
over medium-high heat; reduce
heat & stir in soup & cheese. Stir
until cheese is melted. Blend in
remaining ingredients; cook &
stir until heated through, but
DO NOT boil. Serves 6
(recipe: Sandy-Marys Recipe Exchange)
Red Velvet Christmas Cookies

1 (18 1/2 oz) pkg red velvet cake mix
1/2 C. oil
2 T. water
2 eggs
1 (12 oz) pkg. white chocolate chips

Preheat oven 350 degrees F.
Combine all ingredients; mix well.
Drop by tablespoonfuls onto baking
sheets sprayed with non-stick
cooking spray. Bake 8-10  minutes.
Let cool slightly before removing
from sheets. Makes 3 dozen.
(recipe: Sandy-Marys Recipe Exchange)
Easy Crockpot Turkey Ala King

2 C. cooked, diced turkey
1 can cream of chicken soup
1/2 C. water or broth
3 T. flour
1/4 tsp. pepper
1 stalk celery, chopped
chopped onion, to taste
1/2 -1 green pepper, chopped

Put diced turkey in bottom of
crockpot. Mix remaining ingredients
and pour over turkey – DO NOT
STIR. Cook on low 5 1/2 hours
1 pkg. frozen peas
2 T. Pimento, chopped
dash of Cayenne pepper

Cook one more hour, serve
over rice.
(recipe: Mewhee-Slowcooker Digest)
Chocolate Peanut Pie

1 (8 oz) pkg. cream cheese, room temp.
1 C. creamy peanut butter
1 C. powdered sugar
3/4  of 8 oz. container Cool Whip
1/2 C. granulated sugar
1 C. butter, room temp.
1 tsp. vanilla
1 1/2 C. chocolate chips, melted
1 baked 9-inch piecrust
1 C. chopped peanuts

Beat cream cheese & peanut butter
until creamy. Gradually add powdered
sugar; mix well. Fold in Cool Whip –
set aside in cool place.
Chocolate Topping:
Beat granulated sugar & butter in
bowl until creamy; add vanilla &
melted chocolate chips-beat until
Spread thin layer of chocolate
topping in bottom of prepared
crust. Sprinkle with a few chopped
peanuts. Fill rest of crust with
filling; spread remaining chocolate
mixture over filling & sprinkle
with rest of peanuts. Chill
about 3 hours. When ready
to serve, cut with hot knife.
Makes 12 servings.
(recipe: Joan-1_Comfort_Foods Digest)
Crockpot Chicken Creole

3 lb. chicken pieces
1 onion, sliced
1 green pepper, cut into thin strips
1/2 C. celery, diced
1 1/2 tsp. salt
1 tsp. thyme
1/2 tsp. paprika
2 T. parsley, chopped
16 oz. can tomatoes
4 oz. can sliced mushrooms,

Combine all ingredients in
crockpot; cook on High 4-5
(recipe: carolsrecipes77-
Slowcooker Digest)

Lots of recipes – lots of choices. Slowly the Christmas recipes

are coming out and I’ll post them as I get them. Hope you’re

having a good Monday – hang in there, it’s only the beginning

of this week!



ps: Right now it’s 36 degrees and rainy – the “S” word can’t

be far away (as far as I’m concerned, I’d be totally happy with

a winter of NO SNOW, but who am I kidding? I live in
MICHIGAN – land of LOTS of snow!

Saturday Samplings

Here it is Saturday already – how was your holiday feast day? Ours was very nice, a little late, but that’s due to me slightly forgetting how long it takes me now to accomplish tasks (do something, rest, do a little more, rest, etc.). I think, so far, of all the things that ‘could’ bother me about my cancer, the one thing that really gets me is the fatigue and how it sneaks up on me when I least expect it. (sorry for going on & on). Quick update: I’m currently on a break from radiation – I’ve developed an infection at the surgery site. I didn’t even know you ‘could’ get this type of infection in that area, but I’m told anywhere that has moisture can get it. I’m on three types of topical medications and now, as of today, on an oral antibiotic, as well. The risk, I’m told by the head of the radiology department, is that if this infection gets into the surgery scar, it can cause multiple problems and make me very sick very quickly. I go back Monday to have the doctor look at it and he will decide whether I continue radiation or take a longer break. Ah, the fun of it all, eh?

(Doing a large leap from all the above) Here’s the current batch of varied recipes accumulated in my ‘in’ box:


Chocolate-Toffee Ice Cream Pie

4 C. chocolate  ice cream softened & divide
1 (6 oz)  graham cracker crust
1/4 C. chocolate syrup), divided
1/4 C. milk chocolate toffee bits, divided
2 C. whipped cream (can use Cool Whip)

Spread 2 C. ice cream in bottom of crust;
drizzle with 2 T. chocolate syrup, sprinkle
with 2 T. toffee bits. Spread remaining ice
cream over toffee bits. Freeze 8 hours or
until firm.
Top pie with whipped cream and drizzle
with remaining 2 T. syrup; sprinkle with
remaining 2 T. toffee bits.
Serves 8

To quickly soften the
ice cream, place it in a microwave-
safe bowl, and microwave at HIGH 10
to 15 seconds.

(Recipe: DDJ 9/16/11)
Mustard Apricot Chicken

5 boneless, skinless chicken breasts
2 T. olive oil
1 C. flour
1/2 T. cracked black pepper
1 1/2 C. apricot preserves
2 T. Sherry wine
1/4 C. water
2 T. dijon mustard
1 T. soy sauce

Salt & pepper both sides of each
chicken breast. Dredge in flour and
shake off excess flour. Heat large
skillet over medium-high heat; add
olive oil. Once oil is hot, add chicken
breasts. Spread out breasts as
much as possible; sear on both sides
until a golden crust has formed.
Remove from pan; place on bed
of paper towels. Add sherry to pan
to deglaze; reduce heat to medium-
low. Add apricot preserves, mustard,
soy sauce to pan; stir mixture until
smooth. Season to taste with salt &
pepper. Add chicken breasts to sauce
and simmer 5 minutes until chicken
reaches internal temperature of
170 degrees F.
(recipe: Perdue Co.)
Montgomery Cabbage Casserole

1 shredded head cabbage
1 chopped onion
6 T. butter
10 3/4 oz. can cream of mushroom soup
1 C. Velveeta or shredded Cheddar cheese
salt & pepper to taste
1/4 C. bread crumbs

Boil cabbage in salt water until tender;
drain & set aside. Saute onion in 5 T.
butter until clear. Add soup, then
cheese until it melts. Stir in cabbage,
salt & pepper. Pour into 10 x 6
baking dish. Melt remaining
butter; add crumbs and cook
until lightly brown. Sprinkle
crumbs over cabbage. Bake
20-30 minutes. Serves 6-8.
(recipe: Sandy-Marys Recipe Exchange)
Baked Mac ‘n Cheese

4 T. butter, cut into pieces
1/2 lb uncooked elbow macaroni
3 eggs, lightly beaten
1 cup milk
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1 lb(4 cups) grated Cheddar Cheese

Preheat oven to 350 degrees F.
Butter a 2-quart casserole dish.
In a large pot of boiling, salted
water, cook macaroni according to
pkg. directions.In medium bowl,
mix together:butter, eggs, milk,
sour cream, salt & pepper.Drain
macaroni, transfer to a large bowl;
stir in 2 C. cheese. Add egg & milk
mixture; stir to combine. Pour into
baking dish and bake for 30 minutes,
or until set. Top with remaining 2
Cups cheese; place under broiler
until bubbly and golden brown.
(recipe: Joan-1_Comfort_Foods)
Rice Stuffed Chicken Breasts

4 boneless chicken breasts
1/2 tsp. pepper
salt to taste
1 C. cooked white rice
1/4 C. diced tomato
1/4 C. grated Mozzarella cheese
1 T. basil
cooking oil

Preheat oven 350 degrees F.
Cut chicken breasts in half.
Pound each one with a mallet
until 1/4 inch thick. Season
chicken with pepper & salt.In
a mixing bowl,combine white rice,
tomatoes, Mozzarella cheese, and
basil. Toss all ingredients until
well blended.Spoon an even amount
of rice mixture on top of each
chicken breast.Fold and secure
with string and toothpicks.In a
skillet heat enough oil to coat
bottom of pan. Brown chicken on
both sides for 1 minute or until
golden.Remove from skillet and place
in bottom of a baking dish.
Bake 10-15 minutes.
Serves 4.
(recipe: Sandy-Marys Recipe Exchange
Double Banana Pound Cake

3 T. dry breadcrumbs
3 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground mace
1 C. mashed ripe banana
1/2 C. milk
1/2 C. banana liqueur
3/4 C. butter or margarine, softened
2 C. granulated sugar
3 large eggs
1 T. powdered sugar

Preheat oven 350 degrees F.
Coat 10-inch tube pan with cooking
spray; dust with breadcrumbs. Combine
flour, baking powder, salt & mace in bowl;
stir well with whisk. Combine mashed
banana, milk & banana liqueur in a bowl.
Beat butter in a large bowl at medium
speed until light & fluffy. Gradually add
granulated sugar and vanilla; beat
mixture until well-blended. Add eggs,
1 at a time, beating well after each
addition. Add flour mixture to sugar
mixture alternately with banana
mixture, beating at low speed,
beginning and ending with flour
mixture. Spoon batter into prepared
pan. Bake 1 hour until wooden
pick inserted in center comes out
clean. Cool in pan 10 minutes;
remove from pan. Cool completely
on wire rack. Sift powdered sugar
over top of cake. Makes 18 servings.
(recipe: Dessert Du Jour 10/25/11)
Fiesta Beef & Black Bean Enchiladas

1 lb ground beef
1/2 lb. (8 oz) Velveeta, cut into 1/2 in
cubes, divided
1 1/4 C. chunky salsa, divided
1 C. rinsed canned black beans
12 flour tortillas (6 in)
1/2 C. sour cream
1/4 C. chopped cilantro

Preheat oven 350 degrees
Brown meat in large skillet; drain.
Stir in half Velveeta & 1/2 C. salsa.
Cook 5 minutes or until Velveeta
is completely melted and mixture
is well blended, stirring frequently.
Stir in beans. Spoon 1/4 C. meat
mixture down center of each
tortilla; roll up. Place, seam-sides
down in 9 x 13 baking dish sprayed
with nonstick spray. Bake, uncovered,
10 minutes. Top with remaining
Velveeta and salsa. Bake an additional
20 minutes or until enchiladas are
heated through and cheese is
melted. Top with sour cream and cilantro.
Serves 6
(recipe: Kraft
Tuna Casserole Supreme 
8 oz. wide egg noodles (half 16 oz.
1 can cream of celery soup
1/2 C. milk
1/2 C. sour cream
1 can white albacore tuna
in water, drained
2 C. Monterrey Jack cheese,
grated & divided
1 (6 oz) jar sliced mushrooms,
drained (or 8 oz can,drained)
1 (8 oz) can sliced water
chestnuts, drained
1 1/2 C. crushed ruffles
potato chips, divided (3/4 &

Preheat oven 350 degrees F.
Cook noodles according to pkg
directions; drain in colander. Mix
in large bowl soup, milk, sour
cream & tuna. Stir in mushrooms,
water chestnuts, noodles, half
of cheese and half potato chips.
Spoon into lightly sprayed 2
quart casserole dish. Top with
rest of potato chips, sprinkle
top with rest of cheese. Bake,
uncovered, 25 minutes or until
heated through. Serve with
additional sour cream, if
NOTE: Can also add one small
can drained peas or 1 C. frozen
peas, if preferred.
(recipe: Kelly -
Holly's Chocolate Cranberry Cookie Bars 
Cookie Crust: 2 1/4 C. flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 C. powdered sugar
1/2 C. sugar
10 whole graham crackers
1/2 tsp. vanilla
1/2 C. vegetable oil
1 stick butter, softened
1 large egg

Toppings: 1 can cranberry sauce
1 C. chocolate chips
1 T. shortening

Preheat oven 350 degrees F.
Mix all dry ingredients for
crust well; add wet ingredients
and mix well. Press into greased
9 x 13 pan. Run cranberry sauce
through food processor until
smooth, pour and smooth over cookie
crust. Bake about 20 minutes
until crust is done and cranberry
sauce is bubbly.
Add chocolate chips and shortening
to heavy pot and melt over low-
medium heat, stirring constantly
so as not to burn. Pour chocolate
over baked cranberry-topped crust;
cover and let set 4 hours or
overnight. Serves 20.
I've been using today to catch up on several little
projects I've sort of put aside: finished two more
chemo caps, made a bracelet for my pastor's wife
(one of my knit group ladies made me one and I
thought it would be nice to give one to another
person battling cancer). Not a difficult item
to make, the trouble I had was locating the
(breast)cancer pink ribbon; apparently Michaels
only carried them during October (cancer
awareness month) and then put the remains
in their 'Clearance' stuff - ended up
going to JoAnn's and finding just ONE
package (had 4 in it); that's all I
needed - YAY! Here's a photo of the
bracelet and the hats - (the red &
white striped one is for the
special needs group "Mitten Tree")


I know I’ve posted chemo caps before that look a lot like the pink one above, but this one (I think) is my all-time favorite. It doesn’t show in the photo, but this was done with a very soft rose color – it looks closer to the real color in the chemo caps photo, that’s the one on top; it went very well with the last bit of color-changing yarn from another skein (you’ve seen me use this yarn in several hats before). I didn’t leave enough room under the photo of the bracelet to explain the charms: first there’s the pink cancer ribbon, then a small cross, then a small silver circle with “Jesus” in the center. The beads are Swarovski pink crystals and tiny pearls.

Anyway, that’s what’s happening around here this day – it’s another unseasonal 58 degree day – a little grey & gloomy, but still really warm for this time of year!

Enjoy your day!



May you have a . . .




Published in: on November 24, 2011 at 9:52 am  Leave a Comment  

Just a Few More Recipes . . .

Today is the ‘day before’ the big feast and my ‘in box’ is still loaded with great holiday recipes so I thought I’d share them ‘just in case’ you might have the need for another side dish or dessert. So far today I’m doing the ‘work, then relax’ thing – got the sink totally cleared of dirty pots & pans, loaded and ran the dishwasher, finished another chemo hat and began about 2 inches of a new one – now I’m on here writing to you. Going to be a good day – relax/work method works for me!


Cinnamon Raisin Bread Pudding

4 C. milk
5 large eggs
10-12 slices white bread, torn into
3 C. vanilla wafer cookie crumbs
(about 55 wafers)
3/4 C. sugar
1/2 tsp. ground cinnamon
1 1/4 C. raisins

Preheat oven 350 degrees F.
Whisk together milk & eggs in large
bowl. Add bread & remaining
ingredients, stirring until blended.
Pour mixture into an aluminum-
foil lined 11 x 7 inch baking dish;
cover with foil and place in a
larger pan. Add water to larger
pan to a depth of 1- 1/2 inches.
Bake 1 hour. Uncover & bake
20-30 more minutes. Serve
with caramel sauce or softened
ice cream, if desired. Serves 10.
(recipe: DDJ 11/22/11)

Layered Pineapple Salad

2 1/2 C. boiling water, divided
1 (3 oz.) pkg lemon gelatin
1 (8 oz) pkg. cream cheese, cubed
& softened
1 C. miniature marshmallows
2 C. thawed Cool Whip
1 (20 oz) can crushed pineapple,
1/2 C. chopped walnuts
2 (3 oz, ea) pkg cherry flavored gelatin
1 1/2 C. cold water

Add 1 C. boiling water to lemon gelatin in
medium bowl; stir 2 min. until completely
dissolved. Cool slightly. Add cream cheese
and marshmallows; beat with mixer
on low speed until well blended.
Refrigerate 1 hour or until slightly
thickened. Stir Cool Whip, pineapple and
nuts into lemon gelatin; pour into 4 qt
serving bowl. Refrigerate 1 hour or until
set but not firm. Add remaining boiling
water to cherry gelatin in separate
medium bowl; stir 2 min. until
completely dissolved. Stir in cold water.
Refrigerate 1 hour or until completely
cooled. Spoon cherry gelatin over lemon
gelatin layer. Refrigerate 2 hours
or until firm.

Cranberry Upside-Down Cake

1/4 C. butter, softened
4 C. cranberries*
3/4  C. sugar
1 (3 oz) pkg Jello cranberry-flavored
2 tsp. orange zest
1 (2 layer) pkg. white cake mix
1 (3.4 oz) vanilla instant pudding  mix
2 large eggs
1 1/3 C. water
2 T. oil
2 C. thawed Cool Whip

Preheat oven 350 degrees F.
Line a 9 x 13 baking pan with parchment
paper, with ends of paper extending over
sides of pan. Spread butter onto paper on
bottom of pan. Toss cranberries with sugar,
dry gelatin mix and orange zest; spread over
the butter. Beat cake mix, dry pudding mix,
eggs, water and oil with mixer on low speed
30 seconds, then  medium speed 2 minutes.
(do NOT overbeat). Spread over cranberries.
Bake 40-45 minutes or until toothpick inserted
into center of cake comes out clean. Cool
completely. Invert cake onto platter; remove
pan and parchment. Serve cake topped with
Cool Whip. Serves 16
NOTE:* You can substitute 1 (16 oz.) pkg
frozen cranberries; thaw before tossing
with sugar mixture.

Slow Cooker Green Bean Casserole

The green beans manage to maintain their
crunch in this slow cooker recipe.

1 pound green beans
1 (10.75-ounce) can cream of mushroom soup,
or 2 cups of homemade
1 teaspoon gluten-free soy sauce
1/2 cup skim milk (omit if using homemade soup)
1/3 cup shredded Parmesan cheese
1 cup French-fried onions,

Use a 4-quart slow cooker. Wash and trim green
beans in even lengths,and put in cooker. Add soup,
soy sauce and milk (if using).Toss beans gently to coat.
Sprinkle Parmesan cheese, and add French-fried onions
Cover and cook on low for 4 to 6 hours, high for 2 to 3
hours, or until green beans have reached the desired
tenderness. Serves 6
(recipe: Slowcooker Digest)

Pumpkin Pie Squares

1 box yellow or spice cake mix,
reserve 1 cup for topping
1/2 cup melted butter
1 egg
1 (29oz) can PURE pumpkin
1 1/2 C. evaporated milk
1 1/2 C. sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. ginger
1/4 tsp. cloves
Reserved 1 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/8 cup butter

Preheat oven to 350.
Lightly spray a 9 x —13 pan with non-stick
cooking spray. In a mixing bowl, mix
together cake mix (reserving one cup for
the topping), melted butter and egg.
Spread into greased pan. For the filling,
mix all ingredients well and pour over
crust mixture in pan. For the topping,
mix together reserved cake mix, sugar,
cinnamon and butter. Mix until crumbly
and sprinkle on the pumpkin filling mixture.
Bake 1 hour or until toothpick inserted in
middle comes out clean.Chill & serve with
real whipped cream.
(recipe: Sandy-Marys Recipe Exchange)
Cranberry Spice Tea

1 quart water
3/4 cup sugar
1 stick cinnamon
12 whole cloves
1/4 cup red hot candies
1 quart cranberry juice
1 (12 oz) can frozen orange juice
1/2 (12 oz) can frozen lemonade
more water if needed

Boil first 5 ingredients for 7 minutes
then add cranberry juice, OJ and
lemonade concentrate. Heat through
and serve hot. Add 1 more quart of
water if too strong.
(recipe: Sandy-Marys Recipe Exchange)
Crockpot Dressing

12 Cups dry bread cubes
2 Cups sliced celery*
1/2 Cup finely chopped onion
1/8 Cup snipped fresh parsley
1 1/2 Teaspoons dried sage crushed
1/2 Teaspoon marjoram
1 1/2 Cups chicken broth
1/4 Cup butter — melted

Combine bread, spices, celery and onion.
Pour broth and butter over and
toss. Place in crock pot. Cover and cook
on low for 4-5 hours.
NOTE: poster said she cooked her
celery first
(recipe: Slowcooker digest)

Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 C. sugar
1 (13 oz) C. evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp salt
1 box yellow cake mix
3/4 C. melted butter
1 C. chopped pecans

Preheat oven 350 degrees F.
Combine pumpkin, sugar, evaporated
milk, eggs, pumpkin pie spices
and salt in mixing bowl; beat well.
Pour into greased 9 x 13 pan.
Sprinkle dry cake mix over pumpkin
mixture, then top with pecans. Pour
melted butter over top. Bake
50-60 minutes. Insert knife into
center of cake, if it comes out
clean, it’s done. (It can burn
easily, so watch it at the end
of the cooking time).
(recipe: Sandy-Marys Recipe Exchange)
Creamy Roasted Pumpkin Soup

olive oil
1/2 stick unsalted butter
3 C. chopped sweet onions
5 C. roasted pumpkin, skin
removed & chunked
8 C. vegetable stock
1 tsp. thyme, finely minced
1/4 tsp. nutmeg
2 C. sour cream
1/4 tsp. curry powder
1/2 C. toasted pumpkin seeds (garnish)

Preheat oven 350 degrees F.
Cut pumpkin in half & scrape out
seeds. Cut into thick wedges, brush
lightly with olive oil; sprinkle
with salt. Place on baking sheet
and bake for about an hour, or until
tender. Whisk curry powder into sour
cream; chill. Lightly toast pumpkin
seeds. When pumpkin is fully cooked,
melt butter in large stockpan and
saute onions until very soft. Add
roasted pumpkin & stock; puree with
stick blender (or in batches in
regular blender or food processor.)
Add thyme, nutmeg, bring to simmer,
stirring occasionally 10-15 minutes.
Stir in chilled cream mixture; season
to taste with salt & pepper. Serve
warm in bowls, garnish with pumpkin
seeds. Serves 8-10
(recipe: Crystal –

Pumpkin Pie Spice Substitute:

For every 1 tsp. pumpkin pie spice needed:


1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg


Apple & Raisin Slaw 

5 C. coarsely chopped red cabbage 
(about 1/2 medium head)
5 C. coarsely chopped green cabbage 
(about 1/2 medium head)
1 C. coarsely grated carrots 
(about 2 medium)
1 large tart green apple, cored &
coarseley chopped (Granny Smith)
1/2 C. raisins
1/2 C. raw unsalted sunflower seeds, 
1 1/2 C. plain nonfat yogurt
1/2 C. chopped fresh dill or 
3 T. dried
2 T. oil
2 t. apple cider vinegar

Combine cabbages, carrots, apple, raisins &
sunflower seeds in very large bowl. Whisk
yogurt, dill, oil & vinegar in medium bowl
to blend. Add dressing to cabbage mixture &
toss to coat. Season with salt & pepper, to
taste. (Can be prepared 3 hours ahead; cover
and refrigerate) Makes 12 servings.
(recipe: Cindy-RDJ 09/30/11)
Cranberry-Cream Cheese Salad 

(good as side dish to turkey or chicken)

 1 (6 oz) pkg cherry Jello
 2 C. boiling water
 2 large Golden Delicious apples,
 peeled & grated
 1 C. chopped pecans
 1 can whole cranberry sauce

 1 (8 oz) pkg cream cheese, room temp.
  for 2 hours
 1/2 C. powdered sugar
 1 tsp. vanilla extract
 20 oz. can crushed pineapple,drained
 8 oz. Cool Whip, thawed
 1/2 C. chopped toasted pecans

 Dissolve Jello in boiling water; stir to
 mix, set aside to cool. Add apples, pecans,
 and cranberry sauce; stir to incorporate.
Turn into 9 x 13 glass dish; chill until 
firm.Blend softened cream cheese with 
powdered sugar until smooth. Fold in 
crushed pine-apple. Add vanilla to Cool 
Whip; mix with wooden spoon. Gradually 
add Cool Whip mixture to cream cheese-
pineapple mix.Spread evenly over firm-set 
Jello mixture, sprinkle toasted pecans on 
top. Keep chilled until serving time. 
Serves 12.
(recipe: Just a
Pumpkin Pie Pudding (crockpot) 

1 (15 oz) can solid pack pumpkin
 1 (12 oz) can evaporated milk
 3/4 C. sugar
 1/2 C. baking mix (like Bisquick)
 2 eggs, beaten
 2 T. butter or margarine, melted
 2 1/2 tsp. pumpkin pie spice
 2 tsp. vanilla extract
 whipped topping (optional)
 nutmeg (optional)

 In large bowl, combine first 8
 ingredients. Transfer to crock
 sprayed with nonstick spray.
 Cover and cook on LOW
 6-7 hours. Serve in bowls
 with whipped topping and
 a sprinkle of nutmeg.
 (recipe: Sandy-Marys Recipe Exchange)
Baked Ranch Mashed Potatoes 

10 potatoes, peeled and boiled
1/2 C. cream cheese
1/2 C. sour cream
2 tsp. garlic, minced
1 pkg. Ranch powdered salad dressing
1/4 C. milk (if needed)
1/4 C. butter
salt & pepper to taste
1/4 C. cheese for garnish 
(your choice of cheese)

Preheat oven 350 degrees F.
Peel, cube , boil & drain potatoes. Mix
cream cheese, sour cream, milk, salt & 
pepper,garlic & butter in a small saucepan 
on medium heat; cook until creamy. Mix 
in potatoes and place in a baking dish. 
Top with cheese and bake until cheese is 
melted - about 15 minutes.
(recipe: Joan-1_Comfort_Foods)
Pumpkin Donut Balls 

1 1/2 C. sugar
 1/4 C. oil
 2 eggs
 1 C. pumpkin
 3 1/2 C. flour
 4 tsp. baking powder
 1/2 tsp. ground ginger
 1/4 tsp. ground nutmeg
 1/4 tsp. salt
 1/2 C. evaporated milk
 1 tsp. vanilla

Mix sugar, oil, eggs and pumpkin 
in a large bowl; beat well. Stir together 
flour, baking powder, cinnamon, ginger, 
nutmeg & salt.
Add to sugar mixture alternately with
evaporated milk, beating well after each
addition; add vanilla. Heat some oil in
a pan or deep fryer. Drop tablespoons
of batter in oil for about 1 1/2 minutes
per side. Drain and roll in mixture of
(recipe: KS tabby - Marys Recipe Exchange)
Pumpkin Bread with Cider 

1 C. brown sugar, packed
1 C. canned pumpkin, or cooked, 
pureed pumpkin
1/2 C. oil
1/2 C. apple cider or juice
1 egg
1 3/4 C. flour
1/2 C. whole wheat flour
3 tsp baking powder
1 1/2 tsp cinnamon
1/2 C. chopped nuts
1/2 C. raisins

Preheat oven 350°.
Grease and flour bottom only
9 x 5 loaf pan.In a bowl, combine
brown sugar, pumpkin, oil, apple
cider and egg; mix. In a separate dish,
combine the two flours, baking powder and
spices. Stir this into the pumpkin mixture.
Stir until it has just moistened, then add
nuts and raisins. Place in pan and bake for
about an hour. Insert toothpick in middle to
test doneness. When cooked, cool for ten
minutes then remove from the pan. Cool
completely then wrap and refrigerate.
(recipe: Peg - Marys Recipe Exchange)
Pumpkin Mousse 

1 (4 oz.) carton Phil. Whipped Cream
cheese spread with cinnamon & brown sugar*
1 C. pumpkin pie filling
1/2 C. whipped topping (Cool Whip)
6 individual graham cracker tart shells
 (additional whipped topping & cinnamon)

 In small bowl, combine cream cheese &
 pumpkin until well blended. Fold in
 Cool Whip & fill tart shells. Garnish
 each with additional Cool Whip and
 sprinkle tops with cinnamon. Store
 in refrigerator. Serves 6
 If you can't find the cream cheese spread
 with brown sugar & cinnamon, you can
 use plain whipped cream cheese and add
 2 T. brown sugar and 1 tsp. ground
 (recipe: Peg-Marys Recipe Exchange)
 Cranberry Apple Crisp 

5 medium tart apples, sliced
1 T. flour
1 (14 oz) can whole-berry cranberry sauce


 3/4 C. quick-cooking oats
 1/3 C. packed brown sugar
 1/4 C. flour
 2 T. plus 2 tsp. wheat bran
 2 T. canola oil
 2 T. melted butter
 3/4 tsp. ground cinnamon

 Preheat oven 350 degrees F.
 In large bowl, combine apples &
 flour; toss to coat. Stir in cranberry
 sauce. Transfer to 9 X 13 baking
 dish sprayed with non-stick spray.
 In small bowl, combine topping
 ingredients; sprinkle over apple
 mixture. Bake, uncovered,
 40-45 minutes or until topping
 is golden brown and fruit is
 tender. Makes 8 servings.
 (recipe: Peg-Marys Recipe Exchange)
 Garlic-Sesame Spinach 

8-10 garlic cloves
pinch red pepper flakes
 10 C. baby spinach
 vegetable oil
 toasted sesame seeds
 sesame oil

 Cook garlic cloves and red pepper flakes
 in a skillet with vegetable oil until garlic
 is golden. Add spinach and cook until
 wilted; add big splash of water & some
 salt. Top with toasted sesame seeds and
 drizzle with sesame oil. Serves 4
 (recipe: FoodNetwork)
 Cranberry Fudge

2 C. (12 oz) semi-sweet chocolate 
 1/4 C. light corn syrup
 1/4 C. evaporated milk
 1/2 C. confectioner's sugar
 1 tsp. vanilla
 1 (6 oz) pkg. dried cranberries
 1/3 C. chopped walnuts

 Line a 9 x9 inch pan with foil. Coat
 foil with cooking spray; set aside.
 In a heavy saucepan, combine
 chocolate chips & corn syrup; cook
 and stir over low heat until melted.
 Remove from heat; stir in
 confectioner's sugar, milk &
 vanilla. Beat with wooden spoon
 until thickened & glossy, about
 5 minutes. Stir in cranberries &
 walnuts. Spread in prepared pan;
 refrigerate until firm. Using foil,
 lift fudge out of pan; discard
 foil. Cut fudge into 1 inch
 squares. Store in airtight
 container in refrigerator.
 Makes 1 1/3 lb. (81 pieces)
 (recipe:: lovetocook-Marys
 Recipe Exchange)
Hoping all of you have a wonderful
Thanksgiving holiday - remember to
GIVE THANKS for all of the blessings
the Lord has sent your way.



ps: We are having an unseasonably nice
Fall day today - 43 degrees and SUNNY!
YAY for sunny days!

Getting Pretty Close!


Today finds me resting (sort of – ); went to my treatment and met with my Radiologist – apparently they are going to change my treatment (and give me Friday off!); I’m starting to show signs of the radiation ‘sun burn’ and they’re concerned. I came home with two prescriptions, a tube of hydrocortizone cream (for itching) and a burn/itch spray – we’ll see how that works. I was also surprised to hear the doctor (not my regular one, this is the head of the Radiology department) say that I only had something like 6 treatments to go – I know I should have questioned him but it just left me shocked. To MY knowledge, I have 15 more to go! He mentioned they might skip the regular treatments and just go to what they call “the Boost” – apparently it’s a more concentrated radiation aimed specifically at where the tumor was. It’s all new to me – I’m just going to wait and see what happens!

Managed to visit the ‘new to me’ grocery store today – it looks big from the outside but MAN, is it tiny inside! You can just barely get a cart down the aisles – in some cases only one cart can fit! Crazy! They sure do pack the products in, though – I was able to find everything ‘on sale’ that I set out for and happily was ‘in & out’ in less than an hour – YAY! Now have two big turkeys – one 17 lb for Thanksgiving and a 18 lb for later on. It almost feels strange to not have any more ‘running’ to do after today, just cooking. (I hear you – I know – I should be grateful, right!??? I am.) Nothing much new today  so here are some more yummy-sounding holiday recipes for you:


Eggnog Popcorn Balls

9 C. plain popped popcorn
1 C. sugar
1/3 C. light corn syrup
1/3 C. water
1 tsp. distilled white vinegar
1 1/2 tsp. kosher salt
4 T. unsalted butter (1/2 stick)
cut into small pieces
3/4 tsp. ground nutmeg
3/4 tsp. vanilla
1/2 C. toasted pecans, coarsely

Coat large heatproof bowl with butter,
vegetable oil or cooking spray and
place popcorn in bowl. Place sugar,
corn syrup, water, vinegar and salt
in a medium saucepan; stir to
combine. Cook over high heat,
stirring until sugar is dissolved,
about 2 minutes. Bring to a boil;
cook until mixture registers
260 degrees F. on a candy/fat
thermometer, about 5-7 minutes.
Remove from heat; stir in butter,
nutmeg and vanilla until melted
and smooth. Immediately drizzle
sugar mixture over popcorn. Add
pecans and stir continuously with
a rubber spatula, scraping the
bottom of the bowl until popcorn
is thoroughly coated and cool
enough to handle, about 3 minutes.
Using buttered or oiled hands,
tightly press mixture (it may still
be a bit warm) into 3 inch rounds.
Place on waxed or parchment
paper to cool completely, about
15-20 minutes. Makes 6 (3 inch
NOTE: Popcorn balls will last
about 5 days at room temperature
in an airtight container.
Apple Cider Turkey

5-7 lb. turkey or turkey breast
1 C. apple cider vinegar
1/4 C. salt
1/4 C. pepper
1/4 C. oil
2 T. dried parsley

Preheat oven 300 degrees F.
Place turkey or turkey breast
in a large oven roasting bag.
Combine apple cider vinegar,
salt, pepper, oil and parsley in
a container and shake until
mixed thoroughly. Pour over
turkey; bake 2 1/2-3 1/2 hours
or until done.
(recipe: Sandy-Marys Recipe Exchange)
Country Cornbread Dressing

6 1/2 C. cornbread, crumbled
8 slices day-old bread, torn
4 eggs, beaten
1 onion, chopped
1 stalk celery, chopped
2 1/2 C. chicken broth
2 (10 3/4 oz) cans cream of
chicken soup
1 T. dried sage
1/4 tsp. pepper
2 T. butter or margarine, melted

Combine all ingredients except
butter in a very large bowl; mix
well. Spoon into 5-6 quart crockpot;
dot with butter. Cover and cook
on low 6 hours.
(recipe: Gooseberry Patch-
Cranberry Butter

1 (16 oz) can whole berry cranberry
2 C. butter or margarine, softened
1 T. grated orange peel

Combine all ingredients in a large
mixing bowl on high speed for 2
minutes or until creamy. Spoon
into a crock or dish & refrigerate.
Makes 3 1/2 C.
(recipe: KSTabby-1_Comfort_Foods
Perfect Pumpkin Bread

3 1/2 C. unsifted flour
3 C. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2 C. cooked fresh or
canned pumpkin
1 C. vegetable oil
2/3 C. water
4 eggs
2 C. (12 oz pkg) peanut
butter chips
1 C. chopped nuts
1 C. raisins (optional)

Preheat oven 350 degrees F.
Grease & flour 3 loaf pans,
8 1/2 x 4 1/2 x 2 1/2 inches.
In a medium mixing bowl, combine
flour, sugar, baking soda, salt &
cinnamon; set aside. In large
mixing bowl, blend pumpkin with oil,
water & eggs. Mix dry ingredients
in gradually until well blended. Stir
in peanut butter chips, nuts &
raisins. Pour mixture into prepared
pans. Bake 50-60 minutes or
until toothpick inserted in center
comes out clean. Cool loaves in pans
at least 10 minutes. Serve with honey
butter or whipped cream.
(recipe: KSTabby-1_Comfort_Foods_
Cranberry Cookie Kisses

3 large egg whites, at room temp.
1/4 tsp. cream of tartar
3/4 C. sugar
1/4 C. canned cranberry sauce,
whole berry
1/3 C. dried cranberries, about 80

Heat oven 200 degrees F.
Coat two large sheet pans with
cooking spray or cover with
parchment paper. Using electric
mixer, beat egg whites & cream of
tartar until stiff peaks form;
gradually beat in sugar until
mixture is very stiff & shiny.
Stir in cranberry sauce (can add
a few drops red food coloring, if
desired); beat for 1 minute.
Drop batter by teaspoonfuls onto
prepared sheet pans; press 1 dried
cranberry into top of each cookie.
Bake approximately 2 hours, turning
off the oven after 15 minutes. Cool
completely before removing from pans.
Store in airtight containers. Makes
about 80 cookies.
(recipe: Sue-DDJ 11/21/11
Eggnog Bread

2 eggs, beaten
1 C. eggnog
2 tsp. rum flavored extract
1 C. sugar
1 tsp. vanilla
1/2 C. butter, softened
2 1/4 C. flour
2 tsp baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg

Preheat oven 350 degrees F.
Grease bottom only of a 9 x 5
loaf pan or three 3 x 5 loaf pans.
Blend together eggs, eggnog, rum
extract, sugar, vanilla and butter.
Sift together flour, baking powder,
salt & nutmeg; add to eggnog
mixture & stirr just enough to
moisten. Pour into prepared
pan(s). Bake in large pan for 40-60
minutes, or until a tester inserted
in center comes out clean. Smaller
pans require 35-40 minutes. Cool
for 10 minutes & remove from pan.
Cool completely, wrap tightly & store
in refrigerator.
(recipe: Sue-DDJ 11/21/11)
Peas with Mushrooms

1 small onion, chopped
2 cloves garlic, minced
2 T. butter
1 (10 oz) pkg frozen green peas,
1 (4.5 oz) jar sliced mushrooms,
1 tsp. white sugar
1/2 tsp. salt
1/4 tsp. dried thyme
1 pinch black pepper

Cook peas according to pkg. directions;
set aside. Melt butter in a skillet over
medium heat. Saute onion & garlic in
butter until tender, about 5 minutes. Stir
in peas & mushrooms, season with sugar,
salt, thyme & pepper. Reduce heat to low
and cook until just heated through. Serves 4.
(recipe: Sue-RDJ 11/21/11)

Apple-Cranberry Casserole

3 C. apples, peeled & chopped
2 C. raw cranberries*
1 1/4 C. sugar
1 1/2 C. quick oatmeal (uncooked)
1/2 C. brown sugar
1/3 C. flour
1/2 C. pecans, chopped
1/2 C. margarine or butter, melted

Preheat oven 350 degrees F.
Spray 2 quart casserole dish with nonstick
cooking spray. Combine apples, cranberries
and sugar; spread mixture in bottom of
casserole dish. Mix oats, brown sugar, flour,
pecans and melted butter in bowl; blend well.
Spread mixture on top of apple/cranberry
mixture. Bake 1 hour or until bubbly and
brown. Serve hot. Good as a side dish
with turkey, chicken or ham.
*You can also use frozen cranberries
Apricot Glazed Carrots

2 lb. carrots, sliced
1 1/4 tsp. salt, divided
3 T. butter or margarine
1/3 C. apricot preserves
1/4 tsp. ground nutmeg
1 tsp. grated orange rind
2 T. fresh orange juice
(garnish: fresh Italian parsley)

Place carrots and 1 tsp. salt in saucepan,
cover with water and boil 15-20 minutes
or until tender; drain. Melt butter in
saucepan; stir in apricot preserves until
blended. Stir in remaining 1/4 tsp. salt,
nutmeg, orange rind and orange
juice. Add carrots; toss to coat.
Garnish, if desired. Serves 6.
(recipe: RDJ 11/22/11)

That’s it for today – hope your holiday plans are coming

along nicely! (Oh – weather: 37 degrees, grey and VERY

windy ). When I got out of my car at the grocery store

today it felt like we were somewhere in the Arctic –

bone-chilling cold (and then it began to HAIL tiny

little pebbles – UGH, I’m NOT a Winter PERSON!!!)



I Earned My “Keep” Today!

Today was the beginning of the ‘grocery shopping rush’ and I certainly got off to a good start! First thing was the ‘daily radiation’, then stopped at our local Gordon Foods (store my son used to work at) for (our usual) 5 lb. container of sour cream, large bag of corn chips, loaf of wheat bread and ‘the goodies’: a large pumpkin pie and the big assortment of various cheese cake slices (YUM!). Oh! Almost forgot my one ‘impulse buy’: they had something I’ve never seen before: Cinnabon Cinnamon Bun-flavored candy canes! (couldn’t resist: something like $2.99 a box). My husband is our family’s cinnamon freak – forget those peppermint candy canes or any other flavor – it’s got to be cinnamon (and, believe me, that flavor is getting harder & harder to find each year!). Even though I don’t care for all the SWEET flavor of a candy cane, I just might be tempted to break off a piece and try them (after Thanksgiving, of course!). Next was a quick stop at our little local grocer (they have great produce!) – right now I really don’t remember what I got there! Vaguely remember Stove Top stuffing on sale, Campbell’s turkey gravy (I know I bought other ‘stuff’, just don’t remember!). Came home and took about a 45 minute ‘rest’, then it was off to my general physician for my 3 month check up. (this cancer thing is a pain – makes me have to go to my regular doctor every 3 months AS WELL AS the Oncologist/Radiologist, etc.) It was OK, though, because I ran into my other ‘second year resident’ doctor whom I hadn’t seen in 3 months – he even gave me a big hug! (He’s the one who gave me the initial diagnosis of breast cancer – really REALLY nice guy, married and expecting their second daughter!). Check up was really good, awaiting blood tests to see if all my vitamin/mineral levels are OK (that’s the thing with radiation – it can make you anemic and have brittle bones); I asked today about exactly what vitamins & minerals I should be on – he said what I’m doing now is fine but we’ll see exactly when they get the blood tests back.

Left the doctor’s office and headed to Michael’s (craft store); just learned yesterday that my pastor’s wife has uterine cancer and I want to make her a bracelet like the one my knit buddy made for me. The bracelet is lovely (I wear it all the time): tiny Swarovski pink crystals interspersed with tiny pearls – hanging on this are two silver charms: a tiny silver cross and a tiny pink enameled breast cancer ribbon. Couldn’t find the ribbon charms anywhere and asked; turns out they only featured them in October (breast cancer awareness month) then put them on Clearance! Next stop: JoAnn’s – yes, they had them (not exactly the same but they’ll do) so now I have the ingredients to make the bracelet (depending on my energy levels, I’d like to give it to her next Sunday). Came home from that ‘treck’ and took an hour nap (I’ve learned – if I don’t REST frequently, I just can’t function – I get too fatigued!) Having chatted with my husband earlier, I talked him into going with me to Kroger’s (partially to take advantage of his strength in hefting a 21 lb. turkey, partly to avoid the crowds in the next two days at that store!). Amazingly, we accomplished our task in about an hour! (Of course, not withstanding the occasional ‘grousing’ by BOTH of us at not quite understanding what the other said/wanted, etc. If you’re married AND go grocery shopping with your spouse, you understand!) Now we have a lovely turkey that used to be priced at $23.00 which we got for $6.71!!! YAY! (Oh, I also took advantage of a lovely sliced & spiced ham at the little local grocer; it promptly went in the freezer for our Christmas dinner.)  Last but not least, tomorrow will be the pinnacle of my shopping: going to a new grocery store near the cancer center and finishing up the shopping. (You’d think with all my running today, I’d be done – right? Not quite!).  Yes, they have turkey’s on sale (with additional spending of $25) for 49 cents a lb. and YES, I’m going to buy one more. You just can’t beat those prices! (The checkout lady at Krogers was telling us that they are open Thanksgiving Day and close at 5 p.m.-she said there will be lines jam-packed with shoppers. I said: Buying what they forgot? “No” she says – buying more turkey’s at sale prices! Crazy! I’d rather just do it once and get it over with!)

Tomorrow night is also my Knit Night so I know I’ll have to conserve some energy for that. I’m finishing up another chemo cap (4 more to donate – NO PHOTOS, they all look the same, just different colors). Am also working on a regular worsted-weight yarn hat to donate to our special needs group’s “Giving Tree”. It’s a candy-striped red & white hat, for either a man or woman. The group puts up an artificial tree in the church foyer and people donate hats, mittens, gloves, scarves and socks; all proceeds are donated to the church’s outreach to the poor people of the local area.

Now, you say: “Where’s the Recipes, Pam???” Here ya go:


Chicken & Pepper Pasta Bake

3 C. rigatoni, uncooked
1 lb. boneless, skinless chicken
breasts, cut into bite-sized pcs.
1 large red pepper, coarsely chopped
1 large green pepper, coarsely chopped
1 (24 oz) jar spaghetti sauce
2 oz. cream cheese, cubed
1 C. shredded Mozzarella cheese
1/4 C. grated Parmesan cheese

Preheat oven 375 degrees
Cook pasta according to pkg. directions,
omitting salt. Cook & stir chicken
in nonstick skillet on medium-high
heat 2 minutes. Add peppers; cook &
stir 3 minutes. Stir in spaghetti
sauce; simmer 6-8 minutes or until
chicken is done and peppers are
crisp-tender, stirring occasionally.
Add cream cheese; cook & stir 1-2
min. or until melted. Serves 4
Easy Tomato Baked Chicken

1 small red onion, thinly sliced
4 small boneless, skinless chicken
breast halves (1 lb)
1 (14 1/2 oz) can diced tomatoes,
1/4 C. balsamic vinaigrette dressing*
1/4 tsp. garlic powder
1/4 C. grated Parmesan cheese

Preheat oven 425 degrees F.
Spread onions on bottom of 9 X
13 baking dish, sprayed with
nonstick cooking spray; top with
chicken. Combine tomatoes, dressing
and garlic powder; pour over chicken.
Sprinkle top with cheese. Bake 30
minutes or until chicken is done.

Note: another posted substituted
Light Zesty Italian dressing
Serves 4.
Orange-Spinach Salad with Chicken

1/3 C. LaChoy Orange Ginger stir fry
1 (11 oz.) can mandarin oranges, drained,
reserve juice
1 T. honey
1 T. oil
1 lb. boneless, skinless chicken breasts,
cut into strips
1 (6 oz.) pkg. baby spinach leaves
1/4 C. slivered almonds

Stir together stir fry sauce, reserved
orange juice and honey in small bowl;
set aside. Heat oil in large skillet over
medium-high heat. Add chicken; cook
until no longer pink, stirring occasion-
ally. Add stir fry sauce mixture and bring
to boil. Cook 2-3 minutes or until
mixture thickens slightly. Remove
from heat; cool slightly. Divide
spinach between 4 serving plates.
Top evenly with chicken mixture and
mandarin oranges; sprinkle with
almonds. Serves 4.
(recipe: ReadySetEat site)
Honey Spice Cake

1 3/4 C.flour
1 1/2 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground allspice
1 T. instant espresso granules
or 2 tablespoons instant coffee
1/2 C. sugar
1/2 C. honey
1/4 C. canola oil
2 large eggs
1 tsp. finely grated orange rind
2 tsp. confectioners’ sugar
4 tsp. honey
1/2 C. plain whole-milk yogurt
or thick Greek yogurt

Preheat oven350F.
Butter 9-inch round cake pan, and
lightly dust with flour.Whisk together
1 3/4 C,flour and next 5 ingredients
(through allspice) in a bowl. Dissolve
espresso granules in 1/4 C. water
in a large bowl. Add sugar, honey, oil,
eggs, and rind. Gradually whisk flour
mixture into honey mixture. Pour batter
into prepared pan. Bake 45 minutes, or
until a wooden pick inserted in the center
comes out clean. Cool in pan 20 minutes
on a wire rack; remove from pan.
Cool completely on rack. Dust cake lightly
with confectioners’ sugar.

Cut cake into 8 wedges; drizzle each wedge
with 1/2 teaspoon honey, and dollop with 1
tablespoon yogurt. Makes 8 servings.
(recipe: DDJ 10/18/11)
Squash Casserole (crockpot)

2 lb. yellow squash, sliced
2 lb. zucchini, sliced
1 large sweet onion, finely chopped
2 C. shredded sharp Cheddar cheese (8 0z)
2 C. soft, fresh breadcrumbs
1 (8 oz) container sour cream
2 large eggs, lightly beaten
1 1/2 tsp. garlic salt
1/2 tsp. freshly ground pepper
3/4 C. freshly shredded Parmesan cheese
(3 oz)

Cook first 3 ingredients in boiling water
to cover in a Dutch oven 10-12 minutes or
just until tender; drain well in colander
gently pressing squash mixture against
sides with a wooden spoon. Stir together
squash mixture, Cheddar cheese and next
5 ingredients. Spoon into lightly
greased 6 Qt. slow cooker. Sprinkle
Parmesan cheese over top. Cover and
cook on LOW 2 1/2 -3 hours or until
center is set and edges are golden
brown; uncover and cook 30 min. more.
Let stand 10  minutes.
(recipe: Slowcooker digest 4146)
Zucchini Dressing

3 eggs
1 tsp. oregano
1 tsp. black pepper, coarsely ground
1 tsp. salt
1/2 C. vegetable oil
1 medium onion, chopped
1 1/2 C. Bisquick (all-purpose baking
1 1/4 C. grated American cheese
4 C. zucchini, grated
(extra grated cheese for topping)

Preheat oven 350 degrees F.
Combine all ingredients and pour into
a 8″ x 10″ glass dish. Top with
extra grated cheese for topping.
Bake 50-60 minutes.
Serves 6-8
(recipe: Karen;JustaPinch site)
Sausage Raisin Dressing

1 lb. bulk pork sausage
3/4 C. chopped celery
3/4 C. chopped green pepper
3/4 C. chopped onion
6 C. cubed day-old bread (1/2 in. cubes)
crusts removed
1 (8 oz) can sliced water chestnuts, drained
& chopped
1/2 C. raisins*
1 tsp. salt
1/8 tsp. pepper
2 eggs
1/2 C. chicken broth

Preheat oven 350 degrees F.
In large skillet, cook sausage, celery, green
pepper & onion over medium heat until
meat is not longer pink; drain grease. In a
large bowl, combine bread cubes, water
chestnuts, raisins, salt & pepper. Add sausage
mixture; toss to coat. Whisk eggs and broth;
pour over bread mixture & toss to coat.
Transfer to greased shallow 2 1/2 qt. baking
dish. Cover and bake 35 minutes. Uncover;
bake 15-20 minutes longer or until golden
brown. Makes 10 servings
*Pam’s suggestion: when using raisins in
stuffing, I usually soak them in warm water
for about 20 minutes before adding to the
recipe – it makes them softer.
(recipe: Sandy-Mary’s Recipe Exchange)
Ice Cream Pumpkin Pie

1 (9 oz) pkg prepared graham cracker
pie crust
1 pint vanilla ice cream, softened
1 (16 oz) can pumpkin
1 C. whipped cream
3/4 C. sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt

Fill pie crust with ice cream; freeze
until solid. In medium bowl, combine
pumpkin, whipped cream, sugar,
pumpkin pie spice & salt. Spoon
mixture over frozen layer of ice
cream in crust. Freeze until solid.
To serve: remove pie from freezer
and place in refrigerator one hour
before serving. Slice & serve with
additional whipped cream, if
(recipe: Sandy-Marys Recipe Exchange)
Cranberry Cream Pie

2 C. boiling water
1 C. dried cranberries
1 C. white sugar
1/2 C. flour
1/8 tsp. salt
2 1/4 C. milk
2 eggs, lightly beaten
1/2 C. sour cream
1/4 C. butter, diced
1 (9 in.) pie crust, baked
1 C. heavy whipping cream
3 T. confectioner’s sugar
1 tsp. vanilla

Pour boiling water over cranberries, to cover;
let stand 5 minutes & drain. In medium heavy-
bottomed saucepan, combine sugar, flour & salt.
Gradually stir in milk & eggs; cook over medium
heat, stirring constantly, until mixture thickens
and boils. Boil & stir 2 minutes, remove from
heat. Stir in sour cream, butter & cranberries;
pour mixture into baked pastry shell & cover
with plastic wrap. Refrigerate several hours or
overnight. Whip cream until soft peaks form,
fold in confectioner’s sugar & vanilla.
Swirl mixture over top of cooled & set pie.
(recipe: Sandy-Mary’s Recipe Exchange)
Cheese Puffs w/Chives (Gougeres)

1/2 C. water
1/2 C. milk
1 pinch Kosher salt
1 stick unsalted butter
1 C. flour
1 C. Gruyere cheese, shredded-
(plus extra to sprinkle on top)
kosher salt
freshly ground black pepper
3 T. chopped chives
4 large eggs

Preheat oven 375 degrees F.
Line one large, or 2 small baking
sheets with parchment paper. In
medium saucepan combine water, milk,
butter & salt; bring to boil. Once fully
melted dump in all flour at once; stir
with wooden spoon until dough is
smooth. Continue to stir over low
heat until it dries out and pulls
away from pan in one mass-about
2-3 minutes. Scrape dough into a
bowl, allow to cool slightly before
beating eggs into dough, one at a
time. Add cheese, chives, salt &
pepper. Using two tablespoons
(dipping in warm water as you go),
place tablespoon-sized mounds onto
baking sheets, 2 inches apart. Sprinkle
tops with cheese and bake 20-25
minutes, or until puffed and golden
brown. Serve warm. Makes about
2 dozen.

There you have the most recent additions to your holiday meal

making! Hope you are having a good time getting ready for

Thanksgiving; remember to take some time out to remember

what you are thankful for. Me? Right now I’m VERY grateful

to have a healthy family to gather around our table and the

means to provide a wonderful meal for all. Truly the Lord

has blessed our family this year.



Having a Blast! (expression: shades of the ’60’s)

For those of you who know me well (and anyone new to the site) – I’ve been having a BLAST comparing grocery store sale ads ON LINE! Don’t know why I never did this before, but (if you read the previous blog you’ll understand) THIS YEAR I’ve waited for the proverbial FROZEN TURKEY SALE for the past two weeks! Usually our mailbox is inundated with various local (and national) grocery store ads all vying for my attention with various sale items for the Thanksgiving holiday. Yes, it’s great to get a name brand boxed stuffing mix on sale, but your biggest expense for this particular holiday is THE BIRD! Last week I was checking around and didn’t’ find any sale turkeys  for less than $1.49 (not exactly sure, but it was over $1.00 a lb.) a pound. In years past I’ve paid something like $.59 a pound, maybe even less but I’m CERTAINLY NOT paying over a dollar a pound – not when I expect to buy a turkey in the vicinity of 18-25 lbs! (We’re a small family – counting my son, his girlfriend & my grandson, we come to 7 people BUT we LOVE OUR LEFTOVERS!). Turkey is one of those meats that not only tastes good the day it’s cooked, but it’s a very versatile  meat – you can use it by itself, as an ingredient in many different casseroles AND it can be frozen!  To sum up my little ‘rabbit trail’ subject, I’ve been comparing four local grocery stores and finally came up with THE WINNER! A local store which sells Spartan brand products (and we have two of them very close) is offering their brand turkeys for $.49 a lb. if you buy $25 of other products. I thought that was the be all/end all (their only restriction is it’s LIMIT ONE). OK – I forsee myself buying their required amounts and coming out with a nice turkey but I always buy TWO turkeys- one for Thanksgiving and one for Christmas! Aha! After checking our local Kroger ad for this coming week, Kroger is offering their ‘house brand’ Riverside USDA Grade A frozen turkeys 18 lb. and up for 39 cents a pound, limit 1 with extra $10 dollar purchase! YES! SCORE! I’ll get the bigger turkey at Kroger, and a smaller one at the other store! YES! (I love hunting out a good bargain!). By looking at the various local grocery store ads I was able to deduce that the store with the .49 cents a lb. offer has a TON of various items I would normally buy for this holiday, which makes the ‘spend $25 extra’ a breeze! I should add that I’ve never shopped this store before but heard glowing reviews from friends. Why, you ask, haven’t I shopped there before? Because it’s about 15 minutes from my house; the only reason I happened to notice their special sale is because I was stopped at a traffic light earlier today on the way home from my radiation treatment. I’m anxious to see just what that store is like: is it clean inside? Are their normal ‘sales’ worth the extra drive? Is it easy to get in and out of their parking lot? What about availability of shopping carts? Ease of traversing their aisles (or are they crowded with those ‘sale’ item displays that seem to be put RIGHT IN THE MIDDLE OF THE AISLE!? They seem to be waiting to be knocked over! A few weeks ago I got into a discussion with the grocery person in the fruits & veggies aisle at another store; I chose to ask him about a particular product that was on sale that I couldn’t seem to find. There was a GOOD reason I couldn’t find it – they had stuck it UNDERNEATH the backside of one of the produce racks! You would only see this if you were (a) looking down or (b) BENDING DOWN or (c) just happened to walk around the backside! I was polite but pointed out that this was NOT a good spot for that item! Next time I was in that store I noticed that they’d moved things from under the rack – now it was a storage area for extra products – much better use of an area – Who’s going to buy that product on sale if they can’t SEE IT!??? How many people actually ASK for something they can’t find? Not if it’s a crowded ‘holiday shopper packed’ store, that’s for sure!

Anyway, that’s my ‘rant’ for the day – looks like I’ll be stopping at a total of 4 stores for holiday goods: our local Gordon Food Service store (a mostly Michigan based large item store) for another 5 lb. container of sour cream (we go through a ton of it) and one of their many wonderful/very tasty/dessert offerings. (for the last two years we got a variety cheesecake box: something like 16 large slices of cheesecake in 4-5 different flavors). This store is also known for desserts that nicer restaurants purchase from; good stuff! (a little expensive but worth it). Next comes good old Krogers for their 39 cent turkey & $10 extras purchase; following that is a tiny local grocery that has a few things worth the extra trip, like Stove Top stuffing for 88 cents, Campbell’s canned gravy 2/$1.00 and the large case of Aquafina bottled water for $3.99 (usually it’s around $5-6 at any other store). Last but not least is the ‘new to me’ store for the ‘rest of the goodies’. Knowing my energy levels these days, I think I’m going to break these shopping trips down to 2-3 days, we’ll see.

Newest radiation discovery – I’m starting to get tiny little red spots that ITCH something fierce! Having talked with other ladies who are further ahead in their treatments than I am, I know that very soon I’m going to be experiencing the radiation ‘sun burn’ – red, itchy skin which (later on) flakes off like a bad sunburn. There are creams & lotions for this; right now I’m using Benadryl cream – if it gets worse (the itching) I’m going to resort to the Benadryl tablets, as I know they work wonders. Ah, the fun, eh? (Hey! It could be MUCH worse! I could be deathly ill from Chemo – PRAISE THE LORD I DON’T HAVE TO HAVE CHEMO!)

Enjoy your day/night – try exploring the on line grocery ads for something different!



Friday “Fun” . . .


Today it’s Friday and I’m now home from my ‘running’ – 10 a.m. radiation treatment (18 more to go, unless they tweak it). 11:30 a.m. found me driving youngest son to the Orthopedist to get a cast on his broken hand (long story – not really worth repeating – broke hand, temporary ‘plate’ put on one finger & temp. splint) today they put a long cast on the hand/arm and ‘return in 2 weeks’ – in and out in about 30 minutes! There is a very well known Orthopedist just 2 minutes from our house and we were given the choice of going to him but I STRONGLY refused – been there before and I know better: 1-2 MONTHS to get an appointment, then at least 3-4 HOURS in the waiting room BEFORE another good 45 min-1 hour when he finally waltzes in – NOT ME! I took a chance and chose a younger doctor that just happens to be across the parking lot from my radiation/cancer center. We got in the very next day! In their waiting room maybe 15 min. while I filled out the initial paperwork; surgery scheduled 3 days later – follow up (today) 4 days after surgery. Waiting room today: not even 3 minutes! (just long enough for me to pull out my knitting and get ONE stitch done), then maybe 3 minutes in the examining room before the doctor came in – exam/cast/out the door in perhaps 35 minutes, tops! HOW’S THAT FOR EFFICIENCY?! VERY pleased and will definitely recommend him to others!

Radiation-wise, I’m doing good – starting to get a bit of a rash (common side effect) which itches, but recommended cortizone cream – will give it a try. Finally found a photo of the actual radiation machine:

This is not the one I use, but very close (note no bumps on the table!). The whole thing is amazing – all the big ‘stuff’ on the right side moves/rotates and the table can go up & down or forwards & backwards (feels sort of like you’re on an amusement ride at times!) There are also ‘arm rests’ (not shown in the photo) which sort of look like stirrups (ladies, you know what I mean) but these are rubber coated and are used to support your upper arm and wrist while in this lovely radiation position-arm over head, bent at elbow; sort of feel like a 1940’s pin-up model’s pose. So far, the treatment is ‘no biggie’ – I’m in and out in anywhere from 10-20  minutes, depending on whether they’re doing xrays that day (and, honestly, I can’t tell the difference from my perspective, except it’s a longer session!). Still have most of my energy, I just have to remember to not  ‘over-do’ and take breaks; biggest thing is to get 8 hours sleep, which I’m doing. Next week is Thanksgiving and I’m really hoping my energy levels hold up for all the food prep and cooking – we’ll see.

Speaking of the holiday – are you ready with your purchases yet? I’m still ‘waffling’ about where to buy my turkeys (I buy 2 – one for Thanksgiving and one for Christmas). Around here prices range anywhere from $1. ?? a lb. to the lowest I’ve seen: 49 cents a pound IF you spend $25 at their store (they also had another ‘special’: one 18 lb. Spartan-brand turkey FREE if you spend over $100 at their store!). I’ve never shopped there before so I’m still kind of ‘on the fence’ – so far I haven’t seen the 49 cents a lb. prices at the three stores near me – I might just wait until Monday and see what’s available (hope I don’t ‘waffle’ myself into higher prices!). Yes, I’m Scots – AND, as my husband would say  – when I’m not within ear range – CHEAP when it comes to spending money! My thoughts on that are: the money I save by carefully choosing where to go, can be spent on other items we also need! I’m currently making up the list of what foods we’re eating (same thing every year Thanksgiving/Christmas). How are YOU doing on your lists/preparations?


Cheese-Stuffed Mushrooms

8 oz. pkg. fresh medium-sized mushrooms
2 tsp. oil
1/2 C. frozen chopped spinach, thawed &
1/2 C. cottage cheese (small curd)
2 T. shredded Parmesan cheese
2 T. tomato paste
1/2 tsp. Italian seasoning
1/8 tsp. black pepper

Preheat oven 350 degrees F.
Clean mushrooms; break off stems &
scoop out middle of mushroom cap.
Chop stems. Heat oil in large skillet over
medium heat. Add chopped mushroom
stems & cook until soft. Add remaining
ingredients and cook for one minute.
Using a small spoon, fill each mushroom
cap with stuffing. Arrange caps in a
baking dish. Bake 20 minutes or until
mushrooms are piping hot and liquid
starts to form under caps. Serves 4
Cranberry Cream Cheese Gelatin

1 (6 oz) pkg. cherry Jello
2 C. boiling water
2 large golden Delicious apples,
peeled & grated
1 C. chopped pecans
1 can whole cranberry sauce

1 (8 oz) pkg. cream cheese, room temp.
1/2 C. powdered sugar
1 tsp. vanilla
20 oz. can crushed pineapple, well
8 oz. container Cool Whip, thawed
1/2 C. chopped toasted pecans

Dissolve jello in boiling water, stir to
mix; set aside to cool. When cooled,
add apples, pecans & cranberry sauce.
Stir to mix, pour into a 9 x 13 glass
dish; chill until firm.
Blend softened cream cheese with
powdered sugar until smooth. Fold
in crushed pineapple. Fold vanilla
into Cool Whip. Gradually add Cool
Whip mixture to cream cheese/
pineapple mixture. Spread
evenly over firm set jello mixture.
Sprinkle toasted pecans on top.
Keep chilled until serving time.
Serves 12.
(Recipe:  Jewel
Lemony Green Beans

2 lb. green beans, ends trimmed
2 T. olive oil
1 tsp. finely shredded lemon peel
2 T. lemon juice
2 T. chopped parsley
1-2 garlic cloves, pressed or minced
salt & pepper to taste
thin lemon slices for garnish

In 5-6 quart pan over high heat, bring
about 3 quarts water to boil; add beans.
Stir occasionally until tender-crisp to
bite, about 4-5 minutes; drain.
In a large bowl, combine oil, lemon peel,
lemon juice, parsley and garlic. Add
beans and mix to coat. Add salt & pepper
to taste. Pour into a serving dish &
garnish with lemon slices. Serves 8.
(recipe:RDJ 11/18/11)

Baked Apricot Spread appetizer
1 (8oz) pkg cream cheese, softened
1 C shredded Cheddar cheese
1/2 C. sour cream
1/2 C. sliced dried apricots
1/3 C. sliced almonds
Ritz crackers

Preheat oven 350 degrees F.
Mix cream cheese & Cheddar in
medium bowl until well blended.
Add sour cream & apricots; mix
well. Spread into 9 inch pie plate,
sprinkle with sliced almonds. Bake
25-30 min or until nuts are lightly
toasted & spread is heated through.
Cool slightly; serve with crackers.
(16 servings/2 T. spread & 5 crackers)
Maple Cranberry Baked Apples 2 1/2 C. cranberry juice cocktail
1/2 C. maple syrup
1/4 C. firmly packed light brown
1 T. lemon juice
2 tsp. grated peeled fresh ginger
1 tsp. ground cinnamon
1 tsp. cornstarch
1 tsp. vanilla
8 medium Rome apples, cored
3/4 C. dried cranberries
1/4 C. chopped pecans
1/4 C. shaved white chocolate

Preheat oven 350 degrees F.
Combine first 8 ingredients; stir
well, set aside. Peel top half of
each apple; place in a shallow
roasting pan. Fill centers of
apples evenly with cranberries &
pecans. Pour cranberry-maple
mixture over apples. Bake
1 hour or until tender, basting
apples twice with syrup from pan.
To serve, drizzle with remaining
syrup, sprinkle with white chocolate.
Makes 8 servings.
(recipe: DDJ 11/16/11)
Caramelized Onion & Cornbread Stuffing 2 T. butter
2 onions, chopped
6 large cornmeal muffins, cubed
handful fresh sage leaves, chopped
1 egg
1/4 C. heavy cream
1/4 C. chicken stock
salt & freshly ground pepper

Preheat oven 375 degrees F.
Melt butter in medium skillet over medium
heat. Add onions & cook, stirring, 10
minutes or until soft & caramelized.
Add sage & scrape into large mixing bowl.
Add cornbread cubes, season with salt &
pepper, toss until well combined. In a
separate bowl, whisk together egg, cream
& stock; pour over cornbread. Stir
together and stuff cavity of turkey.
*This can also be spooned into a
buttered baking dish and baked, about
30 minutes until hot & top is crusty.
(recipe: Sarge Marys Recipe Exchange)
Pumpkin Dip

3/4 C. cream cheese, softened
1/2 C. packed brown sugar
1/2 C. canned pumpkin
2 tsp. maple syrup
1/2 tsp. ground cinnamon

Mix first 3 ingredients with an
electric mixer until well blended.
Add syrup & cinnamon; beat until
smooth. Cover & chill 30 minutes.
Serve with sliced apples
(recipe:carolsrecipes-Marys Recipe Exchange)
Sweet Potato Souffle

4 1/2 cups cooked, mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 9x13 inch baking dish.
In a large bowl, mix together
 mashed sweet potatoes, 1/2
cup butter, milk, sugar, vanilla
extract, and eggs. Spread sweet
potato mixture into the prepared
baking dish. In a small bowl, mix
together brown sugar and flour.
Cut in 1/3 cup butter until mixture
 is crumbly, then stir in pecans.
Sprinkle pecan mixture over
sweet potatoes.
Bake 25 minutes until golden brown.
(recipe: Sandy-Marys Recipe Exchange)

Pumpkin Bread w/Maple Cream Cheese

2 (8 oz) pkgs cream cheese, softened
1/4 C. sugar
1 egg
1 T. milk
1 tsp. maple extract or
1 T. maple syrup

3 C. sugar
1 3/4 C. pumpkin puree (or 1 can
solid-pack pumpkin)
1 C. canola oil
1 C. water
4 eggs
4 C. flour
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. ground cloves
1/2 C. chopped pecans
1/2 C. chopped walnuts
1 C. currants or raisins

Preheat oven 350 degrees F.
Beat cream cheese, sugar, egg &
milk in small bowl until creamy;
add maple extract or syrup &
blend. In large bowl, beat sugar,
pumpkin, oil, water & eggs.In another
large bowl, mix flour,baking soda,
baking powder, salt & spices. Gradually
add dry ingredients to wet ingredients.
Stir in nuts. Pour half batter into
three flour & greased 8″ x 4″ loaf pans.
Spoon filling over batter; use a spatula
to spread out carefully. Bake 50 minutes
or until toothpick inserted in center
comes out clean. Cool 10 minutes in
pans before removing to a wire rack to
cool. Store in refrigerator wrapped in
plastic wrap.
(recipe: Dana Ramsey-Just a Pinch site)

There you have it for today – more great-sounding recipes! I’ll be

add more as they come in. Hope you have a great day-it’s 42 degrees,

sunny with a pretty stiff breeze here in Michigan. Not sure yet what

else I’m going to be doing, but so far not much is planned (even have

leftover spaghetti from last night, so NO COOKING tonight! YAY!)

Enjoy your day;



It’s a beautiful 52 degree day today – sun shining, slight breeze, blue skies with light, fluffy clouds – great day to enjoy (just before the ‘REAL’ fall hits – at least, in Michigan – which is grey skies, rain and usually pretty stiff winds, quickly followed by the ‘S’ word – ugh!) But I digress – there are tons of great recipes pouring in just before the big “BIRD” day next week, so I thought I’d add a few extra posts for those of you who might still be looking for great things to cook.


Pork Medallions w/Lemon-Pecan Spinach

1 lb. pork tenderloin, cut crosswise into 8 slices
1/4 tsp. salt
1/4 tsp. black pepper
1 T. oil or margarine
2 T. lemon juice
1/8 tsp. bottled hot pepper sauce
1 (10 oz) pkg. frozen chopped spinach,
thawed & well-drained
2 green onions, sliced
2 T. chopped pecans
1 T. snipped fresh parsley
1/8 tsp. salt
lemon slices, halved (optional)

Sprinkle pork slices lightly with 1/4 tsp. salt &
pepper. In large skillet, heat oil over medium-
high heat. Add pork slices; cook 6-8 minutes, or
until slightly pink in center, turning once half-
way through cooking. Remove pork from skillet,
reserving drippings; cover pork & keep warm.
Stir lemon juice & hot pepper sauce into reserved
drippings; stir in spinach, green onions, pecans,
parsley and 1/8 tsp. salt. Cook over low heat
until spinach mixture is heated through. Place
spinach mixture on serving plate; arrange
pork slices on top. If desired, arrange lemon
slices on top & serve. Serves 4.

Zesty Chicken & White Bean Soup

4 (15 oz.) cans Great Northern beans
1 (15 oz.) can black beans, drained
1 (49 oz) can chicken broth
2 T. cumin (or, to taste)
3 C. cooked, chopped chicken
2 C. medium salsa (your choice)

Put all ingredients in a large soup
pot, bring to boil & serve.

You can tweak this adding ground

garlic,salt & pepper, canned or frozen
corn – you choose. This recipe came
to me from my friend, Jackie, who
just sort of gave me a ‘starting point’
to build this recipe. I used Old El
Paso Medium salsa because we like
the zip – you could add more or less,
add tabasco if you wish.
(recipe: GrammiePammie)

Cherry Chocolate Pie

6 oz. semi-sweet chocolate, melted
2 (8oz ea) pkgs cream cheese, softened
1/3 C. light corn syrup
2 eggs
1/3 C. whipping cream
1 1/2 tsp. vanilla
1 (9 in.) graham cracker pie crust
1 (21 oz) can cherry pie filling

Preheat oven 325 degrees F.
Melt chocolate in small saucepan over
very low heat, stirring until completely
smooth; set aside. Beat cream cheese in
large bowl with elec. mixer until creamy,
then blend in melted chocolate. Gradually
add corn syrup, beating until well blended.
Add eggs, one at a time, beating until just
blended. Mix in cream cheese & vanilla
extract; pour into pie crust.
Bake 40-45 minutes until center is almost
set. Cool on wire rack; cover and refrigerate
for at least 3 hours before serving. Top
with cherry pie filling just before serving,
slice & serve. Makes 10 servings.
(recipe: Sunday newspaper flyer)

Turkey in a Bag

8-12 lb. turkey, thawed
1 stick butter, unsalted,
sliced into chunks
salt & pepper to taste
cooking spray
brown paper bag, unused

Preheat oven 325 degrees F.
Spray inside of paper bag with cooking
spray. Separate skin from top of turkey;
place slices of butter between skin &
meat. Sprinkle salt & pepper
between skin & top of turkey & place
turkey in bag & close securely. Place
bag on sturdy cooking sheet.  Bake
turkey 20 minutes per pound.
(recipe: Patricia Brown,
Candied Yams

4 C. water
4 C. sugar
1/2 lb. margarine or butter
1 tsp. nutmeg
10 medium (or 8 lb. peeled) sweet
potatoes, cut into 2 in. round slices or

Boil first 5 ingredients until they look like
syrup. Add sweet potatoes & cook until
(recipe: “Davey’s Restaurant Country
Cooking” Linda-Marys Recipe Exchange)
Mrs. Hoggle’s Stuffed Cranberry Sauce

2 T. mayonnaise
1 (8 oz) pkg cream cheese, softened
1 (16 oz) can jellied cranberry sauce,
1/4-1/2 C. chopped pecans

Mix cream cheese & mayonnaise until
creamy (needs to be spreadable). Add
pecans & mix well. Slice cranberry sauce
into 1/4 inch rounds & spread cream
cheese mixture on one round; place
another round on top, sandwich-style.
Keep in fridge until time to serve.
(recipe: Sandy-Marys Recipe Exchange)
Easy Cinnamon Fruit Cobbler

1/4 C. sugar, divided
1 (3.9 oz) pkg. Jello vanilla inst. pudding
1 (16 oz) pkg. frozen sliced peaches
1 C. frozen raspberries*
1/4 C. water
1 1/2 C. Bisquick baking mix
1/2 C. milk
1/2 tsp. ground cinnamon
1 C. thawed Cool Whip

Preheat oven 350 degrees F.
Reserve 1 tsp. sugar. Mix remaining
sugar with pudding mix. Combine fruit
in large microwavable bowl. Microwave
on HIGH 1 minute; stir in pudding
mixture & water. Spoon into 8 inch
square baking dish. Mix baking mix &
milk. Drop mixture in mounds over
fruit mixture. Mix reserved sugar &
cinnamon; sprinkle over dough. Bake
35-40 minutes or until fruit is hot
and bubbly and biscuits are lightly
browned. Serve warm topped with
Cool Whip. Serves 9.

*Substitute: you can substitute
frozen cranberries for the raspberries.
Spiced Pudding Squares

1/2 C. butter, melted & cooled
1 egg
1 (2 layer) pkg. spice cake mix*
1 (3.4 oz) vanilla inst. pudding mix*
1 C. cold milk
1 1/2 tsp. pumpkin pie spice**
1 1/2 C. Cool Whip, thawed
2 t. toffee bits (optional)

Preheat oven 375 degrees F.
Mix first 3 ingredients until just blended;
press onto bottom of 9 X 13 baking pan
sprayed with cooking spray. Bake 15-17
minutes or until toothpick inserted in
center comes out clean. Cool
completely. Beat pudding mix, milk,
and spice in medium bowl with whisk
2 minutes; gradually stir in Cool Whip
until well blended; spread over crust.
Refrigerate 2 hours; sprinkle top with
toffee bits just before serving.

* Substitutes: you can substitute a
chocolate cake mix & 1 (3.9 oz) pkg
chocolate instant pudding

**Pumpkin Pie Spice SUBSTITUTE:
For each 1 tsp. of pumpkin pie spice
needed combine 1/2 tsp. ground
cinnamon, 1/4 tsp. ground ginger,
1/8 tsp. ground allspice and 1/8
tsp. ground nutmeg.
Honey Mustard Whipped Sweet Potatoes

1 T. margarine
1/2 C. sliced onion
3 medium sweet potatoes, peeled & cut into
1-inch pieces (about 1 1/2 lb.)
1 T. Dijon mustard
1 T. honey
1/4 tsp. pepper
1 C. chicken broth

Melt margarine in large saucepan over
medium heat. Add onion & sweet potatoes;
saute 5 minutes. Add mustard & remaining
ingredients; bring to boil. Cover, reduce heat,
simmer 20 minutes or until sweet potatoes
are very tender. Place mixture in food
processor; process until smooth. Makes
4 servings.
(recipe: RDJ-11/15/11)
Cranberry Salsa

1 (15 oz) can pineapple tidbits
1/2 C. diced fresh cranberries
3 green onions, diced
1/4 C. diced dates
1 1/2 T. honey
1 tsp. lemon juice
1 1/4 tsp. minced fresh ginger
1/4 tsp. ground red pepper (optional)

Stir together first 7 ingredients and,
if desired, pepper. Cover & chill at
least 1 hour. Serve with ham or
turkey; makes 1 1/2 Cups.
(recipe: RDJ 11/14/11)

That’s about ‘it’ for today-I’m sure there will be

lots more great recipes coming in the next few





Published in: on November 15, 2011 at 2:36 pm  Comments (1)  

Makin’ it through the week

Yay, it’s Saturday! It’s been a bit of a rough week but now it’s my day to REST (of course, ignoring the fact that I just got home from tons of running errands, but I digress . . . ). It’s a lovely 52 degrees here, sunny and a light breeze – that directly contrasts to the cold days earlier this week with snow flurries (fortunately it didn’t STICK!). I love late fall days like today; they make you truly appreciate what you ‘had’ with warmer weather during the summer and (not looking forward to) colder days coming very soon. Brought in my little grouping of tiny birdhouses that were on our outside windowsill; I figured it’s easier to just brush off any lose pine needles & leaf bits than wait another few days and bring them in all wet – knowing it’s going to be raining very soon (with snow quickly to follow). I believe I’ve mentioned here in years before of one particular Thanksgiving I remember: I was invited to a young man’s familys Thanksgiving dinner. We drove quite a way to his Grandmother’s house, had wonderful foods and several absolutely scrumptious homemade pies then it was time to leave. I had dressed in a skirt and ‘flats’ (low dress shoes) as it was the ’60’s and that was the dress code for that time. We got outside only to discover that a HUGE snowstorm had hit – had to walk to the car in about 2 1/2 feet of snow -Brrrrr! (hoping that won’t happen this year!).

Are you getting ready for the Thanksgiving FEAST time? I’ve been in several local grocery stores in the past 2-3 days and am amazed at some of the things being offered: in one, they were already playing Christmas music! (I’m a traditionalist – no Christmas until AFTER Thanksgiving!),

lots of holiday-type foods – the pumpkin/sweet potato pies, various offerings of cranberry mixes/fresh cranberries, etc. but so far only ONE store had started selling turkey breasts – didn’t see any WHOLE TURKEYS yet! (guess that’s a ‘wait until next week’ thing). The turkey breasts were being offered for 99 cents a lb. but I wasn’t really interested (Yes, that’s probably a VERY good price, but we’re not talking a brand name, either). I’m going to do my ‘waiting’ for the best ‘per-pound’ price, then spring/pounce on it! I usually buy 2, saving one for Christmas time. (Learned my lesson many years ago as a new bride/cook – they don’t offer those phenomenal low turkey prices AFTER Thanksgiving – the prices go WAY UP!)  (doing a quick segue into ‘change of subject matter’  – I’m feeling pretty good, just a little fatigued at times. Now have 23 more radiation treatments to go and yesterday the Radiologist said I’m doing VERY GOOD and he predicts I’ll breeze through the treatments (sure hope so!).  I only mentioned that to say that I guess I’m doing well enough to proceed with the usual Thanksgiving dinner here at our house. Not sure yet of all the plans, but oldest son usually doesn’t come until around 6-7 p.m. so that will give me plenty of time to take small breaks in between getting the food ready.  Turned in another 4 knit chemo caps yesterday:

That makes 20 now I’ve knit; just got some nice pink/light blue/lavender yarn today for another batch of knitting!

Ok – on to RECIPES! YAY!


HERB CHICKEN W/HONEY BUTTER                                              
 1 egg, lightly beaten
3/4 C seasoned bread crumbs
2 T. dried parsley flakes
1 tsp Italian seasoning**
1/2 tsp garlic salt
1/2 tsp poultry seasoning**
4 boneless skinless chicken 
breast halves (6 oz each)
3 T. butter

Place egg in a shallow bowl. In another 
shallow bowl, combine bread crumbs &
seasonings. Dip chicken in egg, then 
coat with bread crumb mixture.In a large 
skillet over medium heat, cook chicken in 
butter 4-5 minutes on each side or until 
a meat thermometer reads 170°. 
Meanwhile, combine butter and honey. 

1/4 cup butter, softened   
1/4 cup honey

Serve with chicken. Yield: 4 

**You can substitute 1/2 tsp dried thyme, 
1/2 tsp dried rosemary leaves (crushed), 
1/2 tsp sage, for Italian and poultry 
(recipe: RDJ 11/11/11)
Baker's Mousse Bars

1 (8 squares) Bakers Semi-Sweet
   chocolate, divided
1/2 C. sugar
1/4 C. flour
1 (14 oz) can Eagle Brand
 Sweetened Condensed Milk, divided
4 eggs
1 (3.9 oz) chocolate instant pudding mix
1 1/2 C. thawed Cool Whip

Preheat oven 325 degrees F.
Melt 6 chocolate squares as directed
on pkg. Mix with sugar, flour, 
1/4 C. condensed milk & eggs until
well blended. Pour into 9 inch square
pan sprayed with cooking spray. Bake
25 minutes or until toothpick 
inserted in center comes out clean.
(Do not overbake) Cool completely.
Beat dry pudding mix & remaining 
condensed milk with whisk 2 minutes.
Stir in Cool Whip; spread over
dessert. Melt remaining chocolate
squares; drizzle over pudding
layer. Refrigerate until chocolate
is firm.
Sausage, Potato & Onion-Stuffed
Peppers (crockpot)

1 (14.5 oz) can crushed tomatoes
1 tsp. dried oregano
Kosher salt & pepper
4 large red bell peppers
1 small onion, chopped
1 small potato (about 6 oz), diced
1 C. fresh parsley, roughly chopped
1/4 tsp. crushed red pepper
1 lb. Italian sausage, casings removed

In 5-6 qt. crockpot, combine crushed
tomatoes, oregano and 1/4 tsp. each
salt & pepper. If peppers do not sit 
upright, slice a very thin piece off
bottom.Finely chop that piece & place
in large bowl. Add onion, potato,
parsley & crushed red pepper to 
bowl; toss to combine. Add sausage &
mix to incorporate. Cut tops off
peppers; discard seeds. Spoon
sausage mixture (about 1 C. each)
into peppers. Arrange peppers
upright in slowcooker & place
tops over filling. Cover, cook
until sausage is cooked
through and peppers are tender,
5-6 hours on LOW or 3-4 hours
on HIGH. Using two large spoons,
transfer peppers to plates, letting
any excess liquid drain into sauce.
Stir sauce and serve with peppers.
Serves 4
(recipe: Slowcooker Digest 4156)
Gingersnap Pumpkin Pie

1 3/4 C. gingersnap crumbs (43 cookies,
finely crushed)
2 1/2 T. stick margarine, melted
2 T. granulated sugar
cooking spray
1 1/2 C. fresh or canned pumpkin puree
3/4 C. packed brown sugar
1 T. cornstarch
1 tsp. ground cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 large egg whites
1 large egg
1 (12 oz) can evaporated skim milk

Preheat oven 325 degrees F.
Combine first 3 ingredients in a
bowl; toss with fork until moist.
Press into bottom and up sides
 of 9 inch pie plate coated with
cooking spray. Bake 5 minutes;
cool on rack. Combine pumpkin
and remaining ingredients in a
bowl. Pour into prepared
crust. Bake 1 hour or until knife
inserted into center comes out
clean. Cool on rack. Serves 10.
(recipe: DDJ-10/31/11)
Autumn Vegetable Cobbler

1 small onion, sliced
2 tsp. olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 C. water
2 medium leeks, halved length-
wise and cut into slices
2 C. chopped fresh spinach or
other greens
1 C. vegetable broth
2 tsp. flour
3 T. minced fresh parsley
1 T. soy sauce
1/2 tsp. salt
Cornbread Topping (recipe below)

Preheat oven 400 degrees F.
Saute sliced onion in hot oil in
large saucepan over medium-high
heat until tender. Add potato, carrot
and 1/4 C. water; cook, stirring
constantly, 2 minutes. Add leeks
and spinach, cook 3 minutes or
until spinach wilts. Whisk
together vegetable broth & flour
until smooth. Stir broth mixture,
minced parsley, soy sauce & salt
into spinach mixture. Bring to boil,
cook, stirring constantly, 1 minute.
Reduce heat to low; cook, stirring
often, 5 minutes or until thickened.
Spoon vegetable mixture into lightly
greased 8 inch baking dish. Drop
Cornbread Topping by heaping
tablespoonfuls onto hot
vegetable mixture. Bake
30 minutes or until golden
brown. Serves 4.

Cornbread Topping

1 C. flour
1/2 C. cornbread mix
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 T. butter or margarine, softened
3/4 C. buttermilk*
2 tsp. honey

Combine first 5 ingredients; cut
in butter with fork or pastry
blender until crumbly. Stir
together buttermilk & honey;
stir into flour mixture & spoon
over vegetable mixture.

(*HINT: You can make buttermilk:)
Place 1 T. white vinegar or lemon
juice in measuring cup; add milk.
Let stand for 5 minutes then use.

(recipe: RDJ 10/27/11)
Slow Cooker Potatoes 

1/2 cup margarine
1 (8-oz) container sour cream
2 (10 3/4-oz) cans cheddar cheese soup
Minced onion flakes
8 potatoes, boiled

In pan, melt margarine. Add sour cream 
and soup. Add onion flakes to taste. 
Combine with potatoes in slow cooker. 
Cook on low for at least 1 
hour, or until done. Serves 8
(recipe: Sue - RDJ -09/30/11)
Zesty Chicken Corn Chowder

2 T. olive oil
1 lb. boneless,skinless chicken breasts
cut into small pieces
1 C. chopped onion
1 tsp. ground cumin
1 (10 3/4 oz) cream of chicken
1 (10 oz) can RoTel diced tomatoes &
green chilis, undrained
1 C. frozen whole kernel corn
1/2 C. water

Pour oil in large saucepan over
medium-high heat. Add chicken &
onion; cook 4-5 minutes or until
chicken is no longer pink and onion
is tender; stirring frequently. Add
cumin; cook & stir 1 minute. Add
remaining ingredients. Increase
heat to high, cover & bring to
boil. Reduce heat to medium-
low; simmer 10 minutes.
Serves 4
(recipe: ReadySetEat)
Green Beans & Bacon Casserole

8 C. frozen green beans
2 cans cream of mushroom soup
1 can sliced mushrooms, drained
1 C. milk
1/2 C. bacon, fried & crumbled
1 can Frenches fried onions

Preheat oven 350 degrees F.
Combine soup, mushrooms, milk &
pepper; stir in bacon & 1/2 can of
onions. Place in 3 qt. casserole dish;
bake 40 minutes or until hot. Top
with remaining onions and bake 5 minutes
(recipe: Sandy-Marys Recipe Exchange)
As Thanksgiving approaches there will be more recipes
coming - I love the holidays for all the great food
ideas! (I'm no great cook, but I can enjoy looking at
all the recipes others create!) Remember to look for
the 'little blessings' in each day, sometimes they're
hard to find, but I believe every day has something
good in it (and it's my job to look hard to find it!)