Great Day (in the morning)!

(Couldn’t resist adding the end of the title – seems like that used to be an expression when I was growing up). It’s a typical Fall day here in Michigan – 54 degrees, sort of cloudy but dry – no complaints. Went for my 9th radiation today (26 more to go – Yay!) and found out I’d won the cancer center’s drawing for a free 1 lb. bag of Caribou coffee! Wow! (this is going to sound strange, but this is the SECOND time I’ve won their drawing in a few weeks! People must NOT be putting in to win it!). The receptionist asked me: “So – who are you giving THIS one to?” I’m planning on giving it to my friend who’s the leader of our special needs group – she is currently in Tenn. with her parents as her father is dying. I know she likes brewed coffee so this will make a good addition to the scarf I knit her earlier (for Christmas). The coffee smells SO good! Today, for me, is a ‘bouncy’ day – I’m in a great  mood, feeling good, things are going well – just an all-around HAPPY day!  Last night at choir practice we were going over the Christmas contata (I sing first soprano – that’s the high ones); the director was going over the ending chord of the entire thing and asking each section ‘Who’s singing this particular note?’ (he wanted to make sure the last chord was rich & full). When he got to our section I said I’m dropping down 2 notes for the ending (because of the radiation, I’m experiencing dry mouth & throat). He then went over each section: “OK – you’re singing this note, you’re singing this note, you’re singing this note and Pam – you can sing whatever you want!” That cracked me up! (guess there ARE some advantages to having cancer, eh? AW- come – on! Just because I have the “C” thing doesn’t mean I can’t still be crazy and have fun, right? RIGHT!

Recipes, you ask? SURE! Here they are:


Swiss Steak in Sour Cream

3 lb. round steak cut into serving pieces
salt & pepper, to taste
2 T. vegetable oil
1/2 C. water
2 onions, sliced
1/2 C. sour cream
3/4 tsp. paprika

Place flour, salt & pepper in zip lock
bag; place steak pieces in bag &
shake to cover pieces. Place oil
in large frying pan; brown steak
pieces; add remaining ingredients.
Cover & simmer until meat is
tender, about 2 1/2 hours.
Serves 6-8
(recipe: ninjacindy-RDJ 11/04/11
Strawberry Lemon-Cream Trifle

3 C. milk
2 pkgs. lemon instant pudding mix
1/2 C. lemon juice
1 T. lemon zest
8 oz sour cream
4 C. sliced, sweetened strawberries*
12 oz. Cool Whip, thawed
large pound cake or angel food cake
1/2 lemon, sliced thin
3 strawberries, quartered*

*Remember to reserve 3 strawberries
for garnish
In large mixing bowl, combine milk &
pudding mix; mix with electric mixer.
Add lemon juice, zest & sour cream; blend
well. Cover pudding mixture with plastic
wrap placed directly ON TOP of pudding;
refrigerate. Cube cake into 1-2 inch
Pour 1 C. pudding in bottom of trifle
dish. Cover with half of cake cubes.
Pour 1/2 of sliced strawberries over
cake; cover with one-third Cool
Whip. Pour half remaining pudding
;top with remaining cake cubes.
Top with remaining strawberries,
one-third Cool Whip and remaining
pudding. Cover top of dish with
remaining Cool Whip. Garnish
with lemon slices and 3 reserved
strawberries. Serves 10.
(recipe: DDJ 10/28/11
Pasta w/Creamy Pumpkin Sauce

1 (16 oz.) pkg penne pasta
1 (8 oz) pkg cream cheese, cubed
1/2 C. grated Parmesan cheese
1/2 C. (1 stick) butter or margarine
1/2 C. milk
1 C. canned 100% pumpkin
1/2 tsp. ground red pepper (cayenne)
ground nutmeg to taste
*(extra idea)

Cook pasta according to pkg. directions.
Cook cream cheese, Parmesan, butter &
milk in large saucepan on Low heat until
cream cheese is melted, stirring frequently.
Add pumpkin & seasonings; stir. Cook until
heated through, stirring occasionally. Drain
pasta, place in large bowl. Add cream
cheese sauce; toss to coat. Serves 8
*Add 2 C. sliced zucchini to boiling water the
last 3 minutes of pasta cooking time
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)
Slowcooker Cheesy Chicken & Potatoes

1 large green pepper, chopped
1 lb. red potatoes (about 3) very thinly
1 tsp. paprika
8 small bone-in chicken thighs (2 lb)
skin removed
1 (10 3/4 oz) can cream of chicken soup
1/4 lb. (4 oz) Velveeta, cut into 1/2 ”
1 T. Worcestershire sauce
1/4 C. chopped fresh parsley

Place peppers in crock that has
been sprayed with nonstick cooking
spray; top with potatoes. Sprinkle
paprika over chicken & place 4
in cooker; cover with soup &
add remaining thighs; cover.
Cook on Low 6-8 hours or
High 3-4. Use slotted spoon
to transfer chicken & vegetables
to platter; cover to keep warm.
Set cook temp to High; add
Velveeta and Worcestershire
sauce to reserved liquid; stir.
Cover & cook 5 minutes; stir
until Velveeta is completely
melted & sauce is well blended.
Spoon over chicken & vegetables;
top with parsley. Serves 4
Layered Fiesta Casserole

1 lb. ground beef
1 green pepper, chopped
1 red pepper, chopped
1 (16 oz) jar salsa
1 (14 1/2 oz) can diced tomatoes,
1 (10 oz) pkg. frozen corn
12 corn tortillas (6 inch)
1 1/2 C. shredded Sharp Cheddar cheese,

Preheat oven 375 degrees F.
Brown meat with peppers in large
skillet; drain. Stir in salsa, tomatoes
and corn. Spread 1 C. meat mixture on
bottom of 9 x 13 baking dish; top with
6 tortillas, overlapping as necessary.
Cover with layers of half each of
remaining meat mixture and cheese;
top with remaining tortillas and meat
mixture; cover with foil. Bake 25-30
minutes or until heated through. Top
with remaining cheese; let stand,
uncovered 5 minutes or until cheese
melts. Serves 6
(Suggestion: you can assemble and then
refrigerate up to 24 hours. Bake 375 degrees
F. 40-45 minutes or until heated through.
Finish recipe as directed above.)
Pecan Peach Cobbler

12-15 fresh peaches, peeled &
sliced (about 16 cups)*
3 C. sugar
1/3 C. all-purpose flour
1/2 tsp. nutmeg
1 1/2 tsp. vanilla
2/3 C. butter
2 (15-oz) pkg refrigerated pie crusts
1/2 C. chopped pecans, toasted
1/4 C. sugar
Vanilla ice cream

Preheat oven 475 degrees F.
Combine first 4 ingredients in a Dutch oven,
and let stand 10 minutes or until sugar dissolves.
Bring peach mixture to a boil; reduce heat to
low, and simmer 10 minutes or until tender.
Remove from heat; add vanilla and butter,
stirring until butter melts.Unfold 2 pie crusts.
Sprinkle 1/4 cup pecans and 2 tablespoons
sugar evenly over 1 pie crust; top with other
pie crust. Roll to a 12-inch circle, gently
pressing pecans into pastry. Cut into
1 1/2-inch strips. Repeat with remaining pie
crusts, pecans, and sugar.Spoon half of peach
mixture into a lightly greased
13- x 9-inch baking dish. Arrange half of
pastry strips in a lattice design over top of
peach mixture.Bake 20 to 25 minutes or
until lightly browned. Spoon remaining
peach mixture over baked pastry. Top with
remaining pastry strips in a lattice design.
Bake 15 to 18 more minutes. Serve warm or
cold with vanilla ice cream.
Makes 8 to 10 servings.

*2 (20-oz) pkg frozen peaches may be
substituted. Reduce sugar to 2 cups, flour
to 3 tablespoons, and nutmeg to 1/4
teaspoon. Proceed as directed.
(recipe: DDJ 8/17/11)

Hope you’re enjoying a great Fall day, too –



Published in: on November 7, 2011 at 12:24 pm  Comments (1)  
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One CommentLeave a comment

  1. Boy you sure are lucky Pamela Jane. You can sing whatever you want. What a sweetheart of a director! Like you I am enjoying the Fall weather and waiting for the cold to hit!

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