Hail, Yes!

As you’ve heard me state before, Michigan has some pretty strange weather at times and today’s no different. I was out running some errands and noticed the sky getting darker. When I went to my car it was thundering, lightening AND HAILING! In MARCH! Strange – but not unusual for Michigan. A little later, while in my kitchen unpacking the groceries my husband noticed that the hail was flying off the garage roof – it was hailing so hard it didn’t even have time to stick! Strange . . . just sayin’. (I posted on Facebook about the weather and a friend posted back: at least you’re not up North – it’s SNOWING! Be glad for the rain! – yep, just strange).

Last night, while channel-surfing, I found a movie which intrigued me (it was already about 1/2 over, but I stayed to the end.) Nick Nolte, Barbara Streisand, Blythe Danner, George Carlin – quite a caste! “The Prince of Tides”; came out in 1991 (in fact Barbara’s actual son – by Elliott Gould: Jason Gould, is also in it as her son!). It’s a rather tragic tale (here, I’ll just copy the trailer info:) “A troubled man (Nolte) talks to his suicidal sister’s psychiatrist (Streisand) about their family history and falls in love with her in the process. ” A little ‘dicey’ in parts, but all-in-all a well acted movie.

While at the store I finally decided on ‘what’ to bring to the Knit/Movie night next Tuesday (which has to been in the ‘food theme’ of “Salads” (decided on by the ladies) – went to Gordon Food Service and bought a big ole kit of their Broccoli Salad kit ($13.99). I’ve ranted & raved over this stuff last year at this time (it’s a ‘seasonal’ item); when ‘made up’ it’s enough to easily feed 10. This way, there will be enough for the ladies and, I’m sure, enough left over for my family, too! It has cut up broccoli florets, chopped onions, yellow raisins, sunflower seed and their special sweet/sour dressing – really good stuff! The neat thing about it is: it’s all in sealed bags – you put it together when YOU want it! (Since my middle son used to work there, I asked him: if I bought it today (Friday) will it be OK, if refrigerated – unassembled- next Monday when I’ll mix it? He said Yes, it has a 2 week shelf life (the pkg said sell by 4/4/12, so we’re ‘good to go’. This is one of those salads that are at their most flavorful if made a day ahead.

Still workin’ on the knit cotton dishcloths for the historical society; have 6 made now (they’re really easy-each one takes me an hour).

Lots of recipes for you – hard to decide which ones to post! Here ya go!


Linguine w/Spinach, Beans & Ham

1 (12 oz) pkg. dry linguine pasta,


2 (6 oz, ea) pkgs baby spinach leaves

1 (15 oz) can cannellini or Great

Northern beans, drained & rinsed

1 (14.5 oz) can diced tomatoes with

basil, garlic & oregano, undrained

(suggested: Hunt’s brand)

1 (14 oz) can chicken broth

4 oz. cooked ham, cut into thin


1 (6 oz) can tomato paste

(optional: Parmesan cheese for



Cook linguine accordg to pkg directions,

omitting salt. Heat large skillet over

medium-high heat; spray with nonstick

spray. Add spinach, cook 2-3 minutes

or until wilted, stirring frequently.

Add beans, undrained tomatoes, broth,

ham, tomato paste & pepper; bring

to a boil. Reduce heat to low; simmer

10 minutes, uncovered. Drain pasta,

add to skillet & toss together.

Sprinkle top with Parmesan cheese,

if desired.

(recipe: readyseteat.com)


Pineapple Dump Cake

2 C. sugar
2 C. flour
2 eggs
1 tsp. vanlla
2 tsp. baking soda
1/4 tsp. salt
1 (20 oz) can crushed
pineapple, do not drain


8 oz. cream cheese, softened
3/4 stick butter, softened
2 tsp. lemon juice
2 C. confectioners sugar
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Place all cake ingredients in
large bowl and mix. Pour
batter into greased 9 x 13
pan. Bake 40-50 minutes.
Mix together icing ingredients
and ice cake while hot.
(recipe: Sandy-Marys
Recipe Exchange)
White Bean & Ham Soup
2 T. margarine
1 C. sliced carrots
1/2 C. diced celery
1 C. chopped cooked ham
2 (15 oz,ea) cans Great
Northern beans, drained &
1 (14.5 oz) can Hunt's
diced tomatoes w/basil,
garlic & oregano, undrained
1 (14 oz) can chicken broth
1 1/2 C. water

Melt margarine in large
saucepan or Dutch oven over
medium-high heat. Add carrots
& celery; cook 8 minutes or
until vegetables are tender, 
stirring occasionally. Add
all remaining ingredients;
heat to boiling. Reduce 
heat to medium-low; simmer
5 minutes.
Serves 6
(recipe: readyseteat.com)
Blueberry Dream Bars 

1 C. sugar 
8 oz. dried blueberries or dried 
cherries, finely chopped 
1 C. flour 
1 C. quick-cooking oats 
1/2 tsp. salt 
3/4 C. butter, cut into chunks 
1 large egg yolk 
In 1-2 qt. pan, stir 1/4 C. sugar, 
blueberries & 1 1/4 C. water; bring 
to a boil over high heat. Reduce 
heat to maintain a simmer; cover & 
cook, stirring occasionally, until 
blueberries are soft & most of liquid 
is absorbed, about 45 minutes. 
Chill until cooled, about 40 minutes. 
Meanwhile - In a bowl (or bowl of food 
processor) mix flour, oats, salt & 
remaining 3/4 C. sugar until combined. 
Cut in butter into a crumbly dough. 
Divide dough in half; press half 
evenly over bottom of a buttered 8 
inch square baking pan. Chill pan and 
reserved dough while filling cools. 
Preheat oven 350 degrees F. 
Spread blueberry mixture evenly over 
crust in pan; sprinkle & pat remaining 
half of dough evenly over blueberry layer. 
Bake 35-40 minutes until top is browned & 
filling is bubbling around edges. Let cool 
about 15 minutes, then cut into squares. 
Serve warm or cold. Makes 9 bars. 
(recipe: DDJ-02/27/12) 
Mini Spinach-Artichoke Frittatas

6 eggs
3/4 C. grated Parmesan cheese
1/4 C. Miracle Whip
1 T. flour
1 T. Dijon mustard
1/2 tsp. ground black pepper
1 (14 oz) can artichoke hearts,
drained & chopped
1 (10 oz) pkg. frozen chopped
spinach, thawed & drained
3 green onions, thinly sliced
1/3 C. finely chopped red peppers

Preheat oven 350 degrees F.
Whisk first 6 ingredients in
large bowl until well blended.
Add remaining ingredients; mix 
well. Spoon 1 1/2 T. spinach
mixture into each of 32 mini-
muffin cups sprayed with non-
stick spray. Bake 15-18 minutes
or until toothpick inserted
into centers comes out clean.
Makes 32 appetizers.
(recipe: Kraft foods)
Layered Greek Salad for a Crowd
(serves 18)

6 c. chopped romaine lettuce
2 C. tightly packed baby spinach
2 C. whole sheet medium pasta
shells, cooked & cooled
1 large tomato, chopped
1 cucumber, quartered length-
wise, sliced
1 small red onion, quartered &
1/2 C. mayonnaise
1/2 C. Caesar salad dressing
1 (3.5 oz) pkg. crumbled Feta
1/4 C. pitted kalamata olives

Combine lettuce & spinach; place
half of mixture into a 6 quart
serving bowl. Cover with layers of
pasta, tomatoes, remaining
lettuce, cucumbers & onions. Mix
mayonnaise & dressing; spread over
top of salad. Top with cheese &
olives. Refrigerate 1 hour; toss
just before serving. Serves 18.
(recipe: Kraft foods)
Praline Cookies
1/2 C. butter
1 1/2 C. brown sugar
1 egg
1 1/2 C. flour
1 tsp. vanilla
1 C. chopped pecans

Preheat oven 350 degrees F.
Cream butter, sugar & egg;
stir in flour, vanilla &
pecans. Mix well by hand.
Shape 1 T. of dough into a
ball. Place on cookie sheets,
then flatten to about 1/8".
Bake 10-12 minutes, until
brown. Cool completely
to harden.
(recipe: Peg-Marys Recipe
Easy Chicken Alfredo Pot Pies
1/2 of 1 (15 oz) pkg. (1 crust)
rolled refrigerated unbaked pie
3 C. frozen vegetable blend,
any combination
3 C. cubed cooked chicken or
1 (10 oz.) container refrigerated
Alfredo pasta sauce
1 tsp. dried thyme, marjoram, or
sage, crushed

Preheat oven 450 degrees F.
Let pie crust stand accordg to 
pkg directions. In large skillet,
cook frozen vegetables in a 
small amount of boiling water
5 minutes; drain & return to 
skillet. Stir in chicken, Alfredo
sauce & dried thyme. Cook & stir
until bubbly. Divide mixture
among 4 ungreased 10-oz.
individual casseroles or custard
cups. On a lightly floured surface,
roll pie crust into a 13 inch
circle. Cut four 5-inch circles
and place on top of casserole; cut
slits in tops for steam to escape,
OR use a small cookie cutter to 
cut shapes from pastry. Brush 
pastry with a little milk or water
& top with pastry cutouts. Place
casseroles in a foil-lined shallow
baking pan. Bake, uncovered, 12-15
minutes or until mixture is 
heated through and pastry is
golden. Makes 4 servings.
(recipe: BH & G.com)
That's all that's happening here at
"Hail Central" - it's stopped now, just
a light rain - no big deal (it will help
make all the flowers & bushes grow - hey,
they're already up & sprouting!)
Enjoy your day!

Thoughts on a Thursday

Hello, Everyone – hope you are all warm, once again today it’s grey & chilly (in the low 50’s); definitely a day for snuggling with books & blankets (maybe that should have been my blog title for today!). Went to the library yesterday with the idea of attending their used book sale, only to find that I’d gotten the day right but the time wrong! (I thought it would be something like 9-3p.m., instead it was 4-9p.m.; I was there around 11:30 a.m. – oh well . . . ). Last night was my special needs group and, as usual, our room was pretty full (28 students). It’s a real blessing to see our group grow – that’s sort of an unusual happening when it comes to adult special needs people. From what I’m hearing from the caregivers of various group homes, there just AREN’T things available for older mentally-challenged people to do. Yes, for younger students there’s Special Olympics and various craft/art programs, but for the older ones (I’m talking 40 yrs old+) there just isn’t – it’s good to know our program fits ALL ages & difficulties (mental AND physical challenges).

Ran across a web site I’d totally forgotten about:  http://www.moms2moms.com   in case you might think this is just for Mothers – you’d be slightly surprised. There are all sorts of articles on ‘all things family-house cleaning/decorating, recipes, etc.  I’ve been searching for more vegetable recipes for you and this site has LOTS! (look under VEGAN). I was happily surprised (once again) to re-acquaint myself with this site; hope you can spare a few minutes to check them out – lots to read & enjoy!


 Cherry Delight


1 (12 oz) pkg vanilla wafers, crushed

1 C. whipping cream

1 (8 oz) pkg cream cheese, softened

1/2 C. confectioners sugar

1 (21 oz) can cherry pie filling


Spread crushed wafers in bottom of

a 9 x 13 pan; set aside. In medium

bowl, whip cream & set aside. In a

separate bowl, whip cream cheese &

confectioners sugar until smooth &

fluffy. Fold whipped cream into

cream cheese mixture; spoon over

crumbled wafers. Spread pie filling

over top & refrigerate overnight.

(recipe: Mary Free-Marys Recipe



Crescent Chicken


1 (8 or 6 Jumbo) pkg. refriger-

ator crescent rolls

2 C. chopped, cooked chicken

1 C. shredded Cheddar cheese

1 can crm. of chicken soup

1 soup-can milk


Preheat oven 350 degrees

Prepare soup using milk, then

set aside. Separate rolls;

spoon chicken & cheese on

each roll; roll up & seal

to enclose filling. Place

in 9 x 13 baking pan.

Pour soup over rolls; bake

30 minutes.

(recipe: Sandy-Marys Recipe



Creamy Mushroom Tartlets

1 T. butter or margarine
1 (8 oz) pkg fresh mushrooms,
cleaned & finely chopped
1/2 C. Philadelphia-
Chive & Onion cream cheese
1/4 C. grated Parmesan cheese
1 (8 oz) can crescent dinner
2 tsp. finely chopped parsley

Preheat oven 350 degrees F.
Melt butter in large nonstick
skillet on medium heat. Add
mushrooms; cook 5 minutes or
until tender, stirring
frequently. Add cream cheese
spread & Parmesan cheese, cook
& stir 1 minute or until cream
cheese is melted; remove from
heat & set aside.
Unroll dough into 2 long
rectangles; firmly press
perforations & seams together
to seal. Cut each rectangle into
12 squares. Place 1 square in each 
of 24 mini muffin cups with corners
of squares extending over rims of
cups. Firmly press dough onto
bottom & up sides of each cup.
Spoon about 1 1/2 T. mushroom
mixture into each cup. Bake
10-12 minutes or until golden
brown. Sprinkle tops with
parsley, cool in pan 5 minutes
before serving.
Makes 24.
(recipe: Kraft recipes)
Bacon & Caramelized-Onion
3 slices bacon
1 1/2 lb. fresh asparagus
spears, trimmed
1 T. water
1/2 C. chopped onions
1/2 C. ranch dressing

Cook bacon in large skillet 
until crisp; drain on paper
towels; discard bacon grease.
Place asparagus in microwavable
casserole or 10x4 dish. Add water;
microwave on High 4-5 minutes or
until asparagus is crisp-tender.
Add onions to skillet, cook & stir
5 minutes or until tender; stir in
dressing. Drain asparagus; top
with sauce & crumbled bacon.
Serves 6.
(recipe: Kraft foods)
Fish Cakes 4 variations

1 (6 oz.) box stuffing mix
for chicken
3/4 C. water
1/3 C. mayonnaise
2 (6 oz,ea) cans crabmeat,
drained & flaked
3 T. tartar sauce
finely chopped celery

Mix stuffing mix, water,
mayonnaise, crabmeat, tartar
sauce & celery; shape into
12 patties, using about
1/3 C. stuffing mixture for
each patty; cover.
Refrigerate 1 hour. Heat
a large skillet sprayed
with nonstick spray, on
medium heat. Add patties 
& cook in batches, 6
minutes or until golden
brown on both sides, 
turning carefully after
3 minutes.
Makes 6 servines, 2 
cakes each
(stuffing mix, 3/4 C. water,
1/3 C. mayonnaise AND:

2 cans (5 oz,ea) salmon,
drained, skin & bones
1 T. lemon juice
1 C. shredded mozzarella
chopped green onions
(stuffing mix/water & 
mayonnaise plus:

2 (5 oz,ca) cans tuna,
drained & flaked
2 T. sweet pickle relish
1 C. shredded Cheddar cheese
shredded carrots
(stuffing mix/water &
mayonnaise PLUS: 
3 (4 oz, ea) cans tiny
cooked shrimp, drained
1/4 C. barbecue sauce
finely chopped green
Can be made ahead of time,
cover & refrigerate up to
24 hours before cooking.
(recipe: Kraft foods)
Cheese Grits
1 C. chopped green pepper
1/4 C. chopped onion
1 C. quick-cook grits,
cooked as directed on pkg.
1 1/4 C. shredded Sharp
Cheddar cheese, divided
1/2 tsp. salt
2 eggs, lightly beaten

Preheat oven 350 degrees F.
Cook & stir green pepper &
onion in nonstick skillet
5 minutes or until crisp-
tender; place in medium
bowl. Add cooked grits, 
3/4 of cheese & salt; stir
until well blended. Add
eggs; mix well. Pour into
greased 8 x 8 baking dish;
sprinkle with remaining 1/2
C. cheese. Bake 30 minutes
or until center is set. Let
stand 10 minutes before
serving. Makes 6 servings.
(recipe: Kraft foods)
Slowcooker Apple Crisp
1 (3.4 oz) pkg. vanilla
instant pudding
1/2 C. sugar, divided
1 tsp. ground cinnamon
10 Granny Smith apples 
(3 lb.) peeled & sliced
1 C. fresh or frozen cranberries
6 T. butter, melted, divided
12 "Nilla" wafers, coarsely
1/4 C. sliced almonds

Mix dry pudding mix, 1/4 C.
sugar & cinnamon. Toss apples
with 1/4 C. butter in large
bowl. Add pudding mixture; mix
lightly, spoon into crockpot.
Cover, cook on Low 4-6 hours
or High 2-3 hours. Combine
chopped wafers, nuts, remaining
butter and sugar in shallow 
microwaveable dish. Microwave
on High 1 minute, stir. 
Microwave 1 1/2 - 2 minutes
or until golden brown, stirring
every 30 seconds; cool.
Sprinkle cooked apple mixture
with nut mixture just
before serving.
Serves 12 (1/2 C. servings, each)
Can be topped with vanilla ice
cream or Cool Whip.
(recipe: Kraft foods)
That's all for now - enjoy your day!



Published in: on March 29, 2012 at 9:44 am  Leave a Comment  
Tags: , , , ,

Wednesday Wanderings

Hello, Everyone!

It’s a quiet, chilly Wednesday here (low 50’s) and I’m working on organizing the Knit Group – the ladies decided we need another “Knit/Crochet Movie Night’ so I just sent out the email; this time they’ve decided it’s Salads for the food theme – I haven’t decided what I’m bringing yet – maybe dessert, who knows? Also on their agenda is the (late June) Waterford Historical Society’s “Log Cabin Days”.


Our group volunteers at this event each year, demonstrating knitting & crochet as well as knitting/crocheting dishcloths to be sold there. My next email to the group will be to encourage them to start working on dishcloths – I like working on them because I can knit one in an hour. I was given about 5 skeins of cotton dishcloth ‘yarn’ lately, so this is the perfect opportunity to ‘use it up’.


Chocolate Chip Sour Cream Cake

1 C. sugar

1/2 C. butter

2 C. flour

1 C. sour cream

2 eggs

1 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1/2 C. chocolate chips

Preheat oven 350 degrees F.

Grease a 10 inch tube pan.

Beat sugar & butter until light.

Add flour, sour ceam, eggs, baking

powder, baking soda & vanilla. Blend

& beat 3 minutes. Stir in chocolate

chips; pour into prepared pan.


1/2 C. flour

1/2 C. packed brown sugar

1 1/2 tsp. cocoa

1/4 C. butter

1/2 C. chopped walnuts

1/2 C. chocolate chips

Combine flour, brown sugar & cocoa.

Cut in butter & blend until

crumbly. Stir in walnuts & chocolate

chips; sprinkle on top of batter.

Bake 55-60 minutes; cool then

invert onto plate with topping

side up.

(recipe: Peg-Marys Recipe Exchange)


Rustic Tomato Tart
1 egg white, beaten
3 T. mustard
4 large tomatoes, sliced
1 tsp. garlic
2 T. olive oil
1/2 tsp. basil
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. red pepper flakes
2 C. mozzarella cheese,
1 pie crust

Preheat oven 375 degrees F.
Lay your pie crust in bottom
of tart pan and around sides
(do not overlap). Brush crust
with beaten egg white. Spread
mustard on bottom of crust.
Place sliced tomatoes on crust
& cover bottom of crust. Sprinkle
garlic & salt over tomatoes; add
olive oil on top. Mix dried herbs
together, with pepper flakes and
evenly distribute them over
tomatoes. Sprinkle top with
mozzarella cheese. Bake 20
minutes, until bubbly. Allow
to cool 10 minutes before
serving; slice with pizza
cutter into wedges.
(recipe: Betty-justapinch.com)
Slowcooker Beef Short Ribs

4 lb. beef short ribs
1 large onion, quartered
1 clove garlic, minced
3/4 C. ketchup
1/4 C. cider vinegar
1/4 C. packed brown sugar
2 T. instant coffee
1 tsp. corn starch

Place ribs, onions & garlic
in crockpot. Mix remaining
ingredients & pour over
ribs; cover. Cook on Low
6-8 hours or High 5 hours.
Remove ribs & onions from
crockpot, cover to keep warm.
Skim & discard excess fat
from sauce; return ribs &
onions to sauce, stir gently
until evenly coated.
Serves 8
(recipe: Kraft foods)
Baked Pineapple

1 (20 oz) can crushed pineapple,
1 C. white sugar
2 T. cornstarch
1/4 C. cold water
2 eggs
1 T. vanilla extract
1 T. butter
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Grease a 9 x 9 baking pan.
In mixing bowl, add pineapple,
sugar, cornstarch, water, eggs
& vanilla; mix well & pour
into prepared pan. Dot top with
butter and sprinkle top with
cinnamon. Bake 1 hour.
(recipe: Mary Free-Mary's
Recipe Exchange)
Potatoes au Gratin

2 1/2 .b baking potatoes (about 6)
1/4 C. (1/2 stick) butter
1 small onion, chopped
1/4 C. flour
1 tsp. salt
2 1/2 C. milk
1 3/4 C. shredded Sharp Cheddar
cheese, divided
1/2 tsp. dijon mustard
1/4 C. grated Parmesan cheese

Cook potatoes in boiling water
20 minutes or just until tender;
drain. Cover with cold water; cool
Melt butter in medium saucepan on
medium heat. Add onions; cook & stir
2 minutes. Blend in flour & salt;
cook 1 minute. Gradually stir in
milk; cook 5 minutes or until
thickened, stirring constantly.
Add 1 1/4 C. Cheddar, cook &
stir 1  minute or until melted.
Stir in mustard. 

Preheat oven 375 degrees F.
Peel potatoes; cut into 1/4
inch thick slices. Layer
alternately with cheese sauce
in 2 quart casserole, ending
with sauce. Bake 25-30 minutes
or until heated through. Top
with remaining cheeses, bake
5 minutes or until melted.
Serves 8.
(recipe Kraft foods)
Angel Chicken

4 oz. cream cheese, softened
1 (10 3/4 oz) can cream of
mushroom soup
1/4 C. (Kraft) Tuscan House
Italian Dressing & Marinade
1/4 C. dry white wine*
1 1/2 lb. boneless, skinless
chicken thighs, cut into
bite-sized pieces
1/2 lb. angel hair pasta,
2 T. chopped fresh parsley

Whisk first 4 ingredients until
blended; pour over chicken in
crockpot. Cook on Low 4-5 hours
or High 2-3 hours. Cook pasta
according to pkg. directions,
omitting salt; drain. Serve
topped with chicken mixture;
sprinkle top with parsley.
Serves 5 (1 C. each)

* Substitute water or chicken
broth for wine
(recipe: Kraft Foods)
Cheesy Ham Bubble Bakes

1 (6 oz) pkg. smoked ham
(Oscar Mayer)
3/4 C. shredded Cheddar cheese
1 (12 oz) can refrigerated
buttermilk biscuits (10 bis.)

Preheat oven 350 degrees F.
Chop ham; mix with cheese in a
large bowl. Cut each biscuit into
4 pieces; add to ham  mixture &
mix lightly. Spoon mixture into
8 muffin cups sprayed with non-
stick cooking spray. Bake 20
minutes or puffed & golden brown.
Cool 10 minutes before removing
from pan; serve warm. Makes 8

Serving Suggestion: Serve with
honey or maple pancake syrup, ranch
dressing, mayonnaise or mustard

Substitute smoked turkey breast for
ham & shredded mozzarella cheese
for the Cheddar.

Also can be baked on cookie sheets
mound mixture into 8 mounds on
sheets sprayed with non-stick
spray, bake as directed.
(recipe: Kraft foods)
Apple-Oatmeal No Bake Cookies 

1 stick butter (1/2 C.)
1 C. sugar
1/2 C. grated fresh apple
1 tsp. cinnamon
1 1/2 C. rolled oats
1/2 C. chopped nuts
pinch of salt
1 tsp. vanilla

Prepare sheets of parchment
paper to drop cookies onto.
Combine butter, sugar and
grated apple in saucepan over
high heat. Bring to boil, add
cinnamon. Continue with a
rolling boil for 2-3 minutes or
until sugar & cinnamon
combine completely. Quickly
stir in rolled oats, nuts, salt &
vanilla. Remove from burner,
while dough is still hot, drop
dollops onto parchment paper.
Press tops of cookies with a
spoon to help spread dough.
As the cookies cool they become
firm & crisp.
(recipe: Peg-Marys Recipe Exchange)
Hope you have a nice day and that your
weather is WARM! (We just turned our
humidifier back on to increase the
heat in the house - it's CHILLY!)
Oh well, Spring is 'sprung' - the
warm weather is just around the
BIG hugs;

It’s a GOOD Day!

 (photographed on floor of cancer center just before turning them in)


Ten more chemo caps turned in; also found an additional eight afghans upstairs that I thought I’d already donated to “The Ghana Project”, so those went to the Cancer Center as lap robes for chemo patients (they get really cold undergoing treatments). It’s a windy but sunny, CHILLY 32 degree day out there – I’m feeling great! Just got back from seeing the Oncologist (Primary cancer doctor in charge of my case) and he said I look good and he’s very happy with my total progress with the breast cancer. I got the prescription for ‘the pill’; he said not all patients gain weight on it, so – we’ll see; I go back in 3 months. Thank you, Lord, for my good outcome going through breast cancer – I can’t say that for all women I’ve met who have this same diagnosis – that is a special blessing I will never forget. Just as a ‘treat’ I stopped at Tim Horton’s for coffee for my husband & I (LOVE their coffee – tastes great and gives you a lift as well!).

Now that the chemo hats are out of my house, think I’ll finish up the baby sweater today (and maybe put a photo here as well). Today is sort of ‘open ended’ – nothing particular planned (except the ‘usual’ driving & picking up youngest son for color guard practice). Am thinking, since it’s really chilly, of making potato soup – that might drive away the chilly – what do you think? Our fridge is still a haven for leftovers – one serving of meat & potato pie, maybe 2-3 servings of spaghetti & meatballs and (acquired last night) about 2 servings of Chicken Alfredo (pasta with chicken & alfredo sauce), plus rolls & tossed salad. At least we won’t ‘starve’!

Well, friends, looks like I’ve got another batch of recipes here to pass on (reminder: these are NOT my personal recipes, I have NOT tried them – I just receive 5-6 recipe list postings and sort through them to find ones that sound easy & tasty).


 Cake Mix Applesauce Muffins

1 box yellow cake mix

1/4 C. flour

2/3 C. water

1 C. applesauce

1/2 – 1 C. chocolate chips

1 tsp. pumpkin pie spice

Preheat oven 350 degrees F.

Mix all ingredients together.

Spray muffin tins with non-

stick cooking spray. Spoon

batter into tins and bake

15-20 minutes. Makes 18 muffins.

(recipe: Peg-Marys Recipe



Chicken Noodle Casserole

2 cans chicken breast meat,

packed in juice, drained & flaked

1 (12 oz) pkg. wide egg noodles,

cooked & drained*

2 cans cream of mushroom soup

1 1/2 C. shredded Cheddar cheese

2 tsp. soy sauce

1/3 C. milk or water or chicken stock

1/4 tsp. garlic powder

1/8 tsp. onion powder

salt & pepper, to taste

16 Ritz crackers, finely crushed

2 T. melted butter

Preheat oven 350 degrees F.

*Cook noodles according to pkg. directions,

draining 1 minute BEFORE fully cooked.

In a large bowl, combine chicken, both cans

soup, cheese, soy sauce, milk (or water/stock),

garlic & onion powders; season with salt &

pepper as desired. Carefully fold in noodles.

Grease a 9 x 13 baking pan with nonstick

spray; pour noodles into prepared dish. Mix

melted butter & cracker crumbs; sprinkle over

noodle mixture. Cover & bake 45 minutes or

until bubbly. Serves 6 generously.

(recipe: Victoria-Marys Recipe Exchange)


Honey Candy

2 C. honey

1 C. sugar

1 C. heavy cream

Combine all ingredients & cook

slowly to a hard-ball stage.

Pour onto buttered platter.

When cool enough to handle,

grease hands & pull until a

golden color; cut into pieces.

(recipe: Susan-Marys Recipe



Crockpot BBQ Chicken

4-6 pieces boneless, skinless

chicken breasts (frozen works)

1 bottle BBQ sauce (your choice)

1/4 C. vinegar

1 tsp. red pepper flakes

1/4 C. brown sugar

1/2-1 tsp. garlic powder

Mix BBQ sauce with other

ingredients; place chicken

in crock. Pour sauce over &

cook on low 4-6 hours.

(recipe: Sandy-Marys Recipe



Yummy Bars

2 large tubes Pillsbury crescents rolls

2 (8 oz, ea) pkgs. cream cheese,


1 C. sugar

1 tsp. vanilla

3/4 C. sugar

1 tsp. cinnamon

1 stick butter

Preheat oven 350 degrees F.

In large bowl, place cream

cheese, 1 C. sugar and vanilla

extract; mix well. Open 1 tube

of rolls, unroll (but do not

tear apart). Place in bottom

of 9 X 13 baking pan. Spread

cream cheese mixture over rolls.

Place other roll of rolls on top

of cream cheese. Melt butter &

pour over crescents. Mix 3/4 C. sugar

& cinnamon together;

sprinkle on top of bars.

Bake 30 minutes. Let cool &

cut into bars.

(recipe: Sandy-Marys Recipe



Cranberry Squares

1 (18.25-oz.) box white or

yellow cake mix

1 (16-oz.) can cranberry sauce

(jellied or whole-berry; jellied is

easier to slice)

1 stick (4 oz.) butter

Preheat oven to 375 F.

Grease and flour a

9×13-inch baking pan.

Put one half of dry mix in pan; pat

it evenly on bottom of pan. Slice

cranberry sauce and layer the slices

over the cake mix in the pan. Dot

with half the butter; pour the remaining

cake mix evenly over the top.

Dot with the remaining butter.

Bake at 375 F. for 25 to 30 minutes.

Cool in pan on wire rack. Cut into

2-inch squares when cool.

Yield: 2 dozen 2-inch squares


Optional Extras: 3/4C. coarsely

chopped walnuts or pecans OR

1 T.grated orange zest and 1/2 C.

mandarin orange sections,

drained and coarsely chopped.

If using nuts or orange sections,

sprinkle them evenly over

cranberry-sauce layer.


Variation: Use spice cake mix

instead of white or yellow cake mix.

Note: If not sufficiently calorie-laden

to suit you, slice an 8-oz. block of

cream cheese in 1/4-inch thick slices.

Arrange evenly over the

cranberry layer before adding the final

half of the cake-mix layer.


Cabbage Casserole

1 (2 lb.) head green cabbage,


1 C. shredded Cheddar cheese

1 C. crushed potato chips

1 can condensed cream of

mushroom soup( Campbell’s

or a thick brand)

Additional 1/2 C. shredded

cheese and 1/2  C. crushed

chips for topping.

Preheat oven to 350 degrees F.

Cook cabbage in about 2 C.water over

medium heat until tender; drain. Add

cheese, potato chips and soup.Place

in 9×13 inch casserole or Pyrex dish

sprayed with non-stick cooking spray.

Top with 1/2 C. cheese and

1/2 C. crushed potato chips.

Bake for 30 minutes.  Serves 4-6.


Best Nacho Dip Ever

1 (8 oz) pkg cream cheese, softened

1/2 C. sour cream

1/2 C. mayonnaise

1/4 C. cocktail sauce

1 C. mild salsa

3/4 C. diced green onion

3/4 C. diced red bell pepper

3/4 C. diced green bell pepper

2 C. shredded Cheddar cheese

2 C. shredded lettuce

1 cucumber, thinly sliced

In a blender or food processor, thoroughly

mix cream cheese, sour cream and

mayonnaise. Spread mixture evenly in

bottom of a medium serving dish.

In individual layers, top  mixture with

cocktail sauce, mild salsa, diced green

onion, red bell pepper, green bell pepper,

shredded Cheddar cheese and shredded

lettuce. Arrange cucumber slices

around  edge of serving dish.

Chill at least 2 hours before serving.


Beef Nacho Casserole

1 lb. ground beef

1 1/2 C. chunky salsa

1 (10 oz) can whole kernel corn,


3/4 C. creamy salad dressing (ie:

Miracle Whip)

1 tsp. chili powder

2 C. crushed tortilla chips

2 C. Colby cheese, shredded

Preheat oven 350 degrees F.

In large skillet over medium-high

Heat, cook ground beef; drain.

Remove from heat & stir in

Salsa, corn, mayonnaise & chili

Powder. Pour mixture into a

2 quart casserole dish: layer

beef mixture first, tortilla chips,

cheese (repeat twice), ending

with cheese on top. Bake 20

minutes uncovered until cheese

is melted & dish is thoroughly

heated. Makes 6 servings.

(recipe: Allrecipes.com)


Crockpot Sour Cream Bacon


8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of
mushroom soup
1 C. sour cream
1/2 C. flour

You can prepare this one of two ways.

Place bacon in a large skillet and cook
over medium-low heat until
some of the fat is rendered.Be sure that
bacon is still pliable and not crisp; drain on
paper towels.If you use this method, reduce
the flour to 1/4 cup.(Or don’t cook the bacon

and proceed with the recipe.)
Wrap one slice of bacon around each boneless
chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups,
sour cream, and flour and mix with wire whisk
to blend; pour over chicken.Cover crockpot and
cook on low for 6-8 hours until chicken and bacon
are thoroughly cooked.You may want to remove
chicken and beat sauce with a wire whisk
so it is very well blended.Pour sauce over chicken.
Serves 8


Beans & Barley 3-Cheese Enchilada Casserole

Enchilada Sauce (see recipe below)

1 pkg (8-10) 10-inch corn or flour tortillas

2 diced fresh tomatoes plus

1/4 cup finely diced seeded tomato (divided)

1 bunch sliced green onions

1/2 C. sliced black olives

6 oz. grated Cheddar cheese

6 oz. grated queso blanco cheese

6 oz. grated mozzarella cheese

1 large avocado

2 tsp. lime juice

1 tsp. minced, seeded jalapeno

pinch minced garlic

1/4 tsp. salt

pinch black pepper

1-2 T. coarsely chopped cilantro

sour cream for garnish

Enchilada sauce:

1 C. finely diced onion

(about 1 small onion)

3 cloves minced garlic

2 T. canola oil

1 (28 oz.)can crushed tomatoes

2 tsp. cider vinegar

1 tsp. crushed red pepper

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

pinch of black pepper

Preheat oven 350 degrees F.

Prepare Enchilada Sauce:

Saute onion and garlic in oil until onions

are translucent but do not let garlic

burn. Add remaining ingredients;

simmer about 10 minutes.


Cover bottom of 13 x 9-inch baking

dish or 12-inch round baking dish

with 1 cup Enchil. sauce.

Add about half of tortillas, overlapping

slightly to completely cover pan.

Combine cheeses in medium bowl.

Remove about 1 1/2 cups of mixed cheeses;

sprinkle over tortillas. Add about half

sliced green onions, half of 2 fresh

diced tomatoes, and half of olives.

Top with layer of remaining tortillas and

remaining sauce.Bake casserole, covered,

25 minutes. Remove from oven; immediately

add remaining cheese & vegetables. Bake

uncovered, another 10 to 15 minutes.

Meanwhile, make guacamole: Mash

avocado until smooth. Add lime juice,

jalapeno, garlic, salt, pepper, remaining

1/4 cup diced tomato and cilantro.

Remove casserole from oven; let set

about 10 minutes. Serve garnished with

sour cream and guacamole. Makes

8-10 servings.

(recipe: Joan-1_Comfort_Food



Chocolate Peanut Grahams


4 whole cinnamon graham

crackers, broken into


1/4 C. creamy peanut butter

1 C. semisweet chocolate or

milk chocolate chips*

3 tsp. shortening

2 t. chopped peanuts or

colored sprinkles

Spread half of cracker

quarters with peanut

butter; top with remaining

crackers. In a microwave-safe

bowl, melt chocolate chips

and shortening; stir until

smooth. Dip cracker sand-

wiches into chocolate;

place on waxed paper lined

pan. Sprinkle tops with

chopped nuts or sprinkles

while chocolate is still

wet.Refrigerate until

chocolate sets. Makes

8 ‘cookies’

*Can also substitute white

almond bark instead of

chocolate;sprinkle tops

with light dusting of

ground cinnamon

(recipe: Lisa B/DDJ




Well, that’s the ‘baby sweater’ – I think sometimes I set goals for myself

that are higher than what I should – the sweater is ‘done’ but not

as ‘cute’ as I’d hoped; oh well . . .

Hope you’re having a great day, it’s still very

chilly here (husband just gave me the report

that it’s supposed to go down to around 27

tonight with frost warnings – oh, great . . .



Time to Sit DOWN!

Yay, I’m home and in my ‘comfy’ space at my computer – again. It’s Saturday and I had volunteered to make lasagna for my youngest son’s color guard group (energy food before their competition) – well, that didn’t happen. Got up from my computer, got out the Stoeffer’s frozen family-sized lasagna box and read: Bake 1 hour 40 minutes – I’d only planned for 1 hour! What to do NOW? After a bit of thinking, I ended up making a boat-load of spaghetti & meatballs; that worked. I had 2 1/2 (1 lb.) boxes of thin spaghetti, 1 (1 lb) box of regular spaghetti and 3 1/2 jars of Ragu/Prego spaghetti sauces, plus lots of Gordon Foods  frozen large Italian meat balls – it all worked. Thank heavens for the microwave – you can microwave frozen meatballs quickly (2 min 35 sec. for about 8 at a time), so that got the job done. Ran the food over to the school at 10 a.m. as requested (found doors locked – panicked until someone came to  open for me). They were eating right then and I had an hour to kill so drove to Gordon Foods to get the danishes & muffins for tomorrow’s Sunday School snacks. Went out to the car (in the rain) and discovered that my electronic key fob wouldn’t open the door! (I had wondered when I went into the store why it didn’t beep the horn when I hit ‘lock’) – turns out the battery inside the fob was dead! GREAT! NOW WHAT!? I remembered there’s a tiny key hidden in the fob, so I used that and then was able to drive the car (stopped at the drug store for batteries on the way home) – this is NOT turning out to be MY day, for sure! Went back to school, chatted with the kids and waited until they were all done eating, packed up the leftovers and came home – WHEW! I’m BEAT! (there’s enough spaghetti leftover for dinner tonight – I couldn’t pack it all into the aluminum pan I took to the school, so that mixed with the leftover is just right for one meal for four people.) Crazy day!

It’s chilly, grey and rainy out today – around 52 degrees – the best kind of day to stay home curled up in a warm afghan sipping something nice & warm (like coffee) while reading a good book; sounds like just what I might go do after finishing this post! Had started reading a book recommended from ladies at church but I just couldn’t seem to ‘get into it’ – read about 6-7 chapters but was struggling too much with the Hebrew (with no translations) to actually ENJOY what I was reading! (This book is one of a series – a husband/wife couple who both write: Bodie & Brock Thoene – A.D. Chronicles: “First Light“. Switched back to my Clive Cussler “Dragon!”; not as fast-paced (so far) as some of his others but I’ll try to stick to it – sometimes it just takes awhile (I’m about 1/4 through it now). It’s about some monies hidden by the Japanese armies during WWII – we’ll see how it goes.

Recipes? Yep – here ya go!


Black Bean Stuffed Peppers

1 medium  onion, finely chopped
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. chili powder
2 (15 oz ea) cans black beans, rinsed &
6 tall green bell peppers, seeded &
1 C. Monterrey Jack cheese, grated
1 C. prepared tomato salsa
1/2 C. sour cream

In medium skillet, saute onion until
golden brown. Season with listed
spices. In medium mixing bowl, mash
half of black beans with the sauteed
onions; mix in remaining beans.
Place bell peppers upright in crockpot;
spoon black bean mixture into peppers.
Sprinkle cheese over peppers; pour
salsa over cheese. Cover & cook on
Low 6-8 hours, or High 3-4 hours.
Serve each pepper with a dollop
of sour cream. Serves 6.

Chocolate, Banana & White Chocolate



1/2 C. butter, softened

3/4 C. brown sugar

1 tsp. vanilla

2 eggs

3 very ripe bananas, mashed

2 C. flour

1/4 T. plus 2 T. cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1 C. white chocolate chips

Preheat oven 350 degrees F.

Coat a muffin pan with cooking

spray. In large bowl, cream

butter & sugar until creamy.

Add eggs, bananas & vanilla;

beat until well combined. In

separate bowl, combine flour,

baking soda & salt; mix well.

Add flour mixture to banana

mixture; stir until just combined.

Add 3/4 C. white choc. chips,

gently mix into batter.

Spoon batter evenly into

muffin cups. Top muffins

with the 1/4 C. remaining white

chocolate chips, pushing into

tops gently. Bake 22-25

minutes or until a toothpick

inserted into centers comes out

clean. Let muffins cool on


(recipe: Peg, Marys Recipe



McDonald’s Cheeseburger Soup

1/2 lb. ground beef

3/4 C. chopped onion

3/4 C. sliced mushrooms

3/4 C. shredded carrots

3/4 C. diced celery

1 tsp. dill weed

1 tsp. ground mustard or

2 tsp. regular mustard

4 T. butter, divided

3 C. chicken broth

3/4 C. ketchup

4 C. diced peeled potatoes

1/4 C. flour

1 1/2 C. milk

16 slices American cheese

1/4 C. sour cream

salt & pepper, to taste

Brown beef, drain. In same pan, saute

onion, mushrooms, carrots, celery,

dill weed, ground mustard & 1 T. butter

until tender, about 10 minutes. Add broth,

ketchup, potatoes & beef; bring to boil.

Reduce heat, cover & simmer 10-12 minutes

or until potatoes are done.In a microwaveable

container, melt rest of butter; add flour &

stir together. Add milk; using a whisk, mix

together. (mixture will be lumpy, microwave

on high 3 minutes at a time, then whisk.)

Continue whisking & cooked for 3 minutes at

a time until mixture thickens into a white

sauce and lumps are gone. To the white

sauce, add the cheese. Melt cheese into

mixture in microwave 4-6 minutes. Stir

cheese into white sauce; add sour cream,

salt & pepper. When potatoes are cooked,

stir cheese sauce mixture into soup.

Makes 9-12 servings.

(recipe: Valerie-Kraft Foods)


Hoagie Bake


2 (8 oz, ea) pkgs. crescent rolls

1/4 lb. deli salami

1/4 lb. deli ham

1/4 lb. deli pepperoni, larger size

8 slices provolone cheese

1 large egg, beaten

2 T. grated Parmesan cheese

Preheat oven 350 degrees F.

Cover bottom of 9 x 13 baking dish

with one pkg. crescent rolls, sealing

seams. Layer salami, ham & pepperoni.

Cover meat with Prov. cheese. Spread

1/2 of beaten egg over the cheese.

Top with second pkg. cres. rolls.

Brush with remaining beaten egg;

sprinkle with Parm. cheese. Bake,

uncovered, 25 minutes. Cover with

foil & bake another 10 minutes.

(recipe: Sandy-Marys Recipe



Eggnog Trifle 

1 1/4 C. milk (COLD)
1 pkg (4 serving)vanilla instant
pudding mix
4 T. orange juice, divided
1/8 tsp ground nutmeg
1 (8 oz) tub Cool Whip, thawed
1 (13.6 oz) prepared pound cake
1/4 C. sliced almonds, toasted
3 C. halved strawberries
Pour cold milk into large bowl. Add
pudding mix, 2 T. orange juice& nutmeg;
beat with wire whisk 1 minute. Gently
stir in Cool Whip. Slice cake horizontally
into 4 layers. Sprinkle cake layers
evenly with remaining 2 T. orange juice;
cut into 1-inch cubes.Place half of cake
cubes in bottom of 2 1/2 quart straight-sided
bowl. Spoon half of Cool Whip mixture over
cake cubes. Top with strawberries & almonds,
reserving several for garnish. Layer
remaining cake cubes & Cool Whip mixture
over strawberries,top with reserved
strawberries & almonds. Refrigerate until
ready to serve. Makes 10 (1/2 Cup) servings.
Toasting almonds:
Spread nuts in a single layer on baking
sheet. Bake at 350 degrees F. 5-7 minutes
or until lightly toasted.

Pea Salad

1 (32 oz) pkg. frozen peas
1 1/2 pint sour cream
2 bunches green onions, diced
2 C. shredded Cheddar cheese
1 C. bacon bits
1 T. red wine vinegar
dash of salt

Cook frozen peas until just tender,
do not over cook. Rinse & cool.
Mix sour cream with vinegar & a dash
of salt. Place a layer of peas in
bottom of a glass dish, add grated
cheese, layer of sour cream, bacon
bits, and chopped onion. Continue
layering, ending with Cheddar
(recipe: Charlotte-justapinch.com)
Butterfinger Popcorn Balls
6 C. popped popcorn
3 (2.1 oz) Butterfinger candy
bars, chopped
1/4 C. (1/2 stick) butter or
3 1/2 C. miniature marshmallows
nonstick cooking spray

Combine popcorn & chopped candy
bars in large bowl. Melt butter in
medium saucepan over low heat; stir
in marshmallows. Heat, stirring
constantly, until marshmallows
are melted & mixture is smooth.
Pour over popcorn  mixture;
quickly toss to coat well. Spray
hands with nonstick spray; form
popcorn mixture into six 3-inch
balls.Place balls on waxed paper
to cool. Store in airtight
container. Makes 6 balls.
(recipe: Susan-Marys Recipe Exchange)
Chicken Cacciatore(crockpot)

3-4 lb. chicken pieces
1/2-1 tsp. salt
1/2 tsp. fresh ground pepper
2 tsp. olive oil
2 yellow onions, chopped
1 1/2 (24 oz) jars pasta sauce
1 lb. fettuccine pasta

Season chicken pieces with salt & pepper.
Heat 1 tsp. oil in skillet over medium-
high heat; brown chicken well on all
sides. Remove chicken; set aside. Add remaining oil to skillet; cook onion until
soft, about 3 minutes. Put chicken, onion
& pasta sauce in crockpot. Cook, on
high 4 hours; Low 8 hours. When
finished cooking, prepare pasta
according to pkg. directions; serve
chicken & sauce with pasta.
Serves 8-10
(recipe: Slowcooker digest)

Well, my task writing this post is done now, so

it’s time for me to go ‘enjoy’ for awhile – hope

you have a pleasant day; remember to take

a little time for yourself – for rest/refreshment/

or just a wee nap – it’s a guaranteed ‘pick me up’

for you!



Friday Flounderings

Here it is, the end of the week – how has your week been so far? Mine’s been really ‘up’ and really ‘down’, with not much time in the middle, but that’s OK. It’s been a busy week of driving/picking up son, shopping, special needs group, etc. Yesterday was babysitting my grandson which would have been fine except: his asthma really flared up. His pediatrician says he doesn’t HAVE asthma (boy, do I remember hearing THAT when his Dad was that age! Called it Bronchitis – it’s NOT!). Anyway, he began coughing, non-stop, to the point of vomiting. I put him in the bathroom with lots of hot steam to slow it down while trying to find out which parent had the updraft machine – after several texts and phone calls it was located and brought to me – treatment administered, he’s OK. His Mom didn’t understand why it was flaring up now, so I explained: Spring=pollen in the air/Fall=crushed dry leaves – they both act the same to a person with asthma – the fine particles irritate the lungs, hence the coughing. She’s going to see if she can locate another pediatrician who recognizes asthma in small children (remember doing that when his dad was that age, too). This weekend will be busy – youngest has TWO color guard competitions, one Saturday, one Sunday (I’m providing cookies & lasagna Sat.). Sunday he has to be at school by 7 a.m., I have Sunday School (class) snacks that day and have to be to church earlier than usual (around 9 a.m.). That evening is the fund raiser for my special needs group (at the church we meet at for that group) so I’ll be there at 6:15 helping out serving/clean up for the Pasta Dinner. I finished baking the whole batch of cookies yesterday; grand total 360 cookies – yay! Sunday afternoon (after church & before the event) have to bake a large pan of macaroni & cheese (bought at Gordon Foods- much easier on me!). Going to be a busy weekend, for sure!

Recipes? Here ya go:


 Irish Buttermilk Brown Bread

4 C. whole wheat flour
3 T. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 C. buttermilk
1 large egg
1/4 C. melted butter or
vegetable oil
1 T. melted butter, for

Preheat oven 375 degrees F.
Grease a 9 inch cake pan;
round or square (at least
1 1/2 inches deep). In a large
bowl, stir dry ingredients
together. In smaller bowl, whisk
together buttermilk, egg &
melted butter or oil. Add egg
mixture to dry ingredients,
stirring until blended; batter
will be thick. Scoop batter into
prepared pan, mounding it in the
center. Brush top with melted
butter. Let bread rest 5 minutes
before putting in oven. Bake
35-45 minutes or until golden
brown and a toothpick inserted
into center comes out clean.
Remove bread from oven; serve
warm. Makes 1 loaf
(recipe: Kroger recipes)
Mediterranean Salmon
Salmon Saute:

2 (4 oz) fillets, wild Sockeye or Coho salmon
salt & fresh ground pepper
1 1/2 tsp. extra virgin
olive oil
Mediterrean Sauce:
1 T. extra virgin olive oil
2 ripe plum tomatoes;minced
1/2 C. red bell pepper, minced
2 garlic cloves, minced
2 T. fresh parsley, chopped
2 T. fresh thyme, chopped
2 T. fresh lemon juice
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. fresh ground black
Season fish with salt & pepper.
In a medium saute pan, heat olive
oil over medium-high heat. Add fish
and sear until well browned on both
sides, about 2-3 minutes per side.
Transfer fish to a plate and tent
with foil.
Heat large saute pan over medium-high
heat; add olive oil. Add remaining ingredients (tomatoes-blackpepper) to
the hot oil. Stir constantly until
heated through and sauce thickens a
bit. Spoon onto sauteed salmon &
serve at once. Serves 2.
(recipe: Kroger recipes)

Quick Soda Pop Cake

1 (18.25 oz) pkg. lemon cake mix

1 egg

1 C. lemon-lime soda

confectioners sugar for dusting


Preheat oven 350 degrees F.

Coat a 9 x 13 baking dish

with nonstick spray. In a large

bowl, combine all ingredients

except confectioners sugar;

mix well, then pour into

baking dish. Bake 30-35

minutes or until a toothpick

inserted into center comes

out clean. Let cool

completely then dust top with

confectioners sugar.

(recipe: Sandy-Marys Recipe



Slow Roasted Pork



1 pork butt roast (about 4 lb.)

1/4 – 1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1 C. apple juice

1/2 tsp. salt


Place roast in crock; sprinkle

roast on all sides with Wor.

sauce. Press brown sugar on

all sides of meat. Pour apple

juice down side of crockpot

to bottom, being sure NOT to

drizzle on crusted meat; cover.

Cook on high 30 minutes; turn

down to low & cook most of day

or even overnight. (until meat

is so tender it pulls apart

easily. If meat does not

pull apart easily, cover &

allow to cook 30 minutes more.

Check again-cook 30 min.

more as needed.)

Pull meat apart & remove

bone. Stir salt into

juices. Serve meat in it’s

juices hot or at room


(recipe: Sandy-Marys Recipe



Zesty Chicken & Rice Skillet

1/2 C. zesty Italian dressing, divided

1 T. spicy brown mustard

1 lb. boneless skinless chicken breasts,

cut into bite-sized pieces

1 chicken bouillon cube, dissolved

in 1 3/4 C. boiling water

1 green pepper, cut into strips

1 red pepper, cut into strips

2 C. instant white rice, uncooked

1 3/4 C. boiling water

Cook 1/4 C. dressing & mustard in large

nonstick skillet on medium-high heat 2

minutes or until heated through, stirring

occasionally. Stir in chicken; cook 6

minutes or until done, stirring occasionally.

Stir in remaining dressing, bouillon &

peppers; cover. Simmer 2 minutes; stir

in rice; simmer, covered, 5 minutes or

until rice & peppers are tender.

Remove skillet from heat, let stand 5

minutes or until liquid is absorbed.

Serves 4 (1 1/2 C. each)

(recipe: Kraft foods)


Pumpkin Vegetable Soup 


1 large onion, chopped

2 T. butter

8 (10 oz)cans chicken broth

1 large potato, diced

1 C. frozen lima beans

1 C. whole kernel corn

2 medium carrots, sliced

1 (16 oz) can red kidney beans

1 (16 oz) can pumpkin

salt & pepper, to taste

garlic, to taste

1/2 pint Half & Half


Saute onion in butter; add broth

& vegetables.Cook until vegetables

are tender. Add beans, pumpkin &

half & half; mix and warm before serving.


Lemon Muffins


2 C. flour

1/2 C. sugar

1 T. grated lemon peel

3 tsp. baking powder

1/2 tsp. salt

3/4 C. milk

1/3 C. oil

1 egg


Preheat oven 400 degrees F.

Grease bottoms only of

12 muffin cups (or line

with papers). In medium

bowl, combine flour, lemon

peel, sugar, baking powder &

salt; mix well. In small

bowl, combine  milk, oil & egg;

beat well. Add to flour

mixture all at once; stir

just until dry ingredients

are moistened (batter will

be lumpy). Divide batter

evenly into greased muffin

cups. Bake 20-25 minutes

or until toothpick inserted

in center comes out clean.

Cool 1 minute, remove from

pan. Serve warm.Makes 12


(recipe: Nicole-justapinch.com)


Italian Pasta Salad


1 (16 oz.) box rotini

1 (32 oz) bottle zesty Italian

salad dressing

9 green onions, chopped small

1 (10 oz) pkg. grape tomatoes,

sliced in half

1 (8 oz) pkg. Colby Jack

cheese, cubed small

2 medium cucumbers

1 (2.5 oz) pkg. real bacon bits

1/2 lb. hard salami, cubed


Boil rotini until tender; set

aside & cool. Peel cucumbers,

then slice in half lengthwise,

then cut into slices about 1/2

inch thick. Mix all ingredients

in a large bowl; chill before

serving. Serves 15-20.

(recipe: Sherri-justapinch.com)


Chocolate Turtle Cheesecake

2 C. vanilla wafer crumbs

6 T. margarine, melted

14 oz. caramels (1 bag)

1 (5 oz) can evaporated milk

1 C. chopped pecans, toasted

16 oz. cream cheese, softened

1/2 C. sugar

1 tsp. vanilla

2 large eggs

1/2 C. semi-sweet chocolate chips,


*Garnish options:

whipped cream, chopped nuts,

maraschino cherries


Preheat oven 350 degrees F.

Combine wafer crumbs & margarine,

press onto bottom & up sides of

a 9 inch pie pan (springform).

Bake 10 minutes.

In a 1 1/2 quart heavy saucepan,

melt caramels with milk over

low heat, stirring frequently,

until smooth; pour over crust.

Top with pecans. Combine

cream cheese, sugar & vanilla-

mix at medium speed with elec.

mixer until well blended. Add

eggs, one at a time, mixing

well after each egg. Blend

in chocolate, pour mixture

over pecans. Bake 40

minutes.Loosen cake from rim

of pan;cool before removing rim.


(recipe: Susan-Marys Recipe



How is your weather lately? Unseasonably warm? We’ve been enjoying

the highest temperatures EVER here in Michigan – yesterday I think

it got up to something like 85 degrees F.! My husband decided it

was time to put the air conditioning on (and, of course, then I

was freezing – with a sweater & slippers – oh well . . . ). Today

it’s a bit cooler, but still very nice (67 degrees F.) and sunny;

the flowers are all popping up – forsythia bushes are in full

bloom (love seeing them – so bright & cheery!). Hope you

are able to get outside just a little and breathe the fresh

air (minus the pollen, of course) and feel the warm

sunshine on your face – even if just for a few minutes!









Easy-goin’ Tuesday

Hello, All!

It’s a gorgeous SUMMER-like day out today-sunny and in the mid 80’s! We’ve got the heat off, the windows open and summer-like clothes on – enjoyin’ it while we can (weather report says cooler temps later in the week-sigh). My Spring flowers are popping up all over – the crocus are just about done blooming and the daffodils and Japanese mini-iris are already showing their faces – love this time of year!

Today’s been a really relaxing day, so far: worked on the baby sweater (just about 1 1/2 inches left on the last sleeve, then it’s just sewing it together), paid the ‘housebills’ and balanced the checkbook (yuck) now it’s just wait a little longer to make dinner (not sure yet, just what that will be) and then it’s time to leave for my special needs group, pickin’up ‘my guys’ (the guys who ride with me).

Recipes? Just looked over the ones I’ve saved from the past few days and it’s time to post some more of those before my files spill over, which is a good thing for you. Here ya go:


Lemon Coffee Cake

1 1/4 C. sugar, divided

3/4 C. vegetable oil

4 eggs

2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 (15 oz) can lemon pie filling

1 1/2 tsp. cinnamon


Preheat oven 350 degrees F.

In large bowl, combine 1 C. sugar

and oil; mix well. Add eggs &

beat until light & lemon-colored.

Combine flour, baking powder &

salt; add to egg mixture and mix

well. Pour half of batter into a

greased 9 x 13 pan. Spread pie

filling over batter and top with

remaining batter. Combine

cinnamon & remaining 1/4 C.

sugar. Sprinkle sugar mixture

over top of batter. Bake 30

minutes or until a toothpick

inserted in the center comes

out clean.

(recipe: Peg-Marys Recipe Exchange)


Orange Ginger Carrots

1 (16 oz) pkg. peeled baby carrots

2 T. orange juice

1 T. honey

1/2 tsp. grated fresh ginger

1 T. snipped parsley f

inely shredded orange

peel (optional)

In large saucepan, cook

carrots, covered, in small

amount of boiling water 3-5

minutes or until crisp-tender;

drain well. In small bowl,

stir together orange juice,

honey & ginger; drizzle over

warm carrots. Toss to coat.

Serve with parsley sprinkled

over top and orange peel, if

desired. Makes four 3/4 C. servings.

(recipe:Peg- Marys Recipe Exchange) –


Bacon & Cheddar Deviled Eggs

14 hard-boiled eggs

1/2 C. mayonnaise

1/2 C. sour cream

1 1/2 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/4 tsp. black pepper

1/3 C. cooked bacon, crumbled

1/4 C. (1 oz) finely shredded

sharp Cheddar cheese

2 T. fresh chives or scallion

tops, chopped

Slice eggs in half lengthwise.

Remove yolks to a medium

bowl; reserve 24 white halves.

Finely chop remaining 4 white

halves. Mash yolks with fork;

add mayonnaise, sour cream,

mustard, lemon juice & pepper;

mix well. Add chopped egg

whites, bacon, cheese & chives;

mix well. Spoon 1 heaping T.

yolk mixture into each reserved

egg white half. Refrigerate,

covered, to blend flavors.

Makes 2 dozen deviled eggs

(recipe: Sandy-Marys Recipe Exchange)


Crockpot Ranch Potatoes

2-3 large red potatoes, diced

1 pkg. dry ranch dressing mix

3/4 C. sour cream

1 can cream of chicken soup

Spray crockpot with non-stick

spray. Combine all ingredients

except potatoes in a large bowl,

stir well. Add potatoes & stir

until potatoes are completely

coated; pour into crock. Cook,

on low 4-5 hours or until

potatoes are tender. Stir

occasionally as the potatoes

will start to stick to the


(recipe: Sandy-Marys Recipe



Crockpot Chops ‘n Gravy

6 pork chops

1 onion, chopped

3 T. ketchup 1

(10 3/4 oz.) can cream of

chicken soup, undiluted

2 tsp. Worcestershire sauce

Brown chops in a skillet &

place in bottom of crockpot.

Combine onion, ketchup,

soup & Wors. – pour over

chops. Cover & cook on

low 8-9 hours or until

chops are tender. Serves 6.

(recipe: Peg-Marys Recipe



Yummy Tater Tot Casserole


1 (32 oz) bag frozen

tater tots

1 lb. ground beef,

browned & drained

1/2 tsp. salt

1/4 tsp. pepper

1 can cream of

mushroom soup

1 T. dried onions

1/4 C. milk

Line crockpot with

frozen tater tots.

Combine remaining

ingredients; pour

over tots. Cover &

cook on High 3-4

hours. (You can also

add shredded Cheddar

cheese on top last 15

minutes before serving.)

recipe: Sandy-Marys

Recipe Exchange)


Frosty Peanut Butter Cups

(like mini peanut butter pies)


1 C. graham cracker crumbs

(about 5 whole crackers)

2 T. butter, softened

1 C. COLD milk

1/2 C. creamy peanut butter

1 (3.4 oz) pkg instant vanilla

pudding mix

2 C. Cool Whip

In small bowl, combine cracker

crumbs & butter; press about

1 T. each into 12 paper-lined

muffin cups. In large bowl,

whisk milk & peanut butter

until blended. Whisk in

pudding mix until smooth.

Fol in Cool Whip; spoon into

cups & freeze until firm.

Remove liners & let stand

at room temp. about 5

minutes before serving.

Makes 12.

(recipe: Peg-Marys Recipe



Cheesy Spinach Mashed Potatoes


1 (10 oz) pkg. frozen chopped spinach

6 potatoes, peeled & chopped

1/2 C. chicken broth (or veggie)

1/2 C. butter

1 C. sour cream

1 T. chopped onion

1 tsp. salt

1/4 tsp. dried dill weed

1 C. shredded Cheddar cheese

(or more, if you like)

Place potatoes in crockpot, cover

with broth, spinach (undrained),

butter, onion, dill & salt. Cook

on low 6-7 hours or high 3 hours.

Stir in sour cream. Transfer to

large casserole dish; top with

cheese and place under broiler

until cheese is bubbly-about

5 minutes.

(recipe: ron-Slowcooker digest)


15 Minute Sausage & Rice Skillet

1 t. oil

1 medium green pepper,


1 small onion, chopped

1/2 tsp.crushed red pepper

1 (14 oz) pkg. turkey

smoked sausage, sliced

1 (14.5 oz) can diced

tomatoes, undrained

2 C. water

3 C. instant white rice,


Heat oil in large nonstick

skillet over medium-high heat.

Add green peppers, onions &

crushed red pepper; mix well.

Cook 2 minutes or until

vegetables are crisp-tender,

stirring frequently. Add

turkey sausage, tomatoes &

their liquid and the water;

bring to boil. Stir in rice,

cover.Reduce heat to low,

simmer 5 minutes.Stir

before serving. Serves 6

*can substitute instant brown rice



Boy, for stating it was an easy-going day, you wouldn’t

believe what I just went through to try to give you the

above recipes! My computer’s at it again-this time it

did the regular typing ok, but when I went to try to

copy & paste, I ended up with a font # 18! (normally

I use a #11 – it was almost billboard sized! WHEW!)

Crazy stuff! I really don’t know what’s going wrong

here, but middle son popped in while I was emoting

and said: “Here, Mom-try ‘copy & paste’ to WORD, then

paste to the blog” – that worked! (In case you’re wondering

why I don’t just type to the blog, I ‘could’ but that would

make double the work, since I’ve already copied lots of

recipes to my email file). Anyway-there are the recipes –

YAY! What a mess! Hopefully, some day we’ll get it

all figured out and I won’t spend lots of time re-doing


Enjoy your day!






















Published in: on March 21, 2012 at 3:12 pm  Leave a Comment  

Monday’s Meanderings

Here it is, a new week already! The sun is out, drying up the fog that pervaded the area; it’s 56 degrees and a bit chilly (wearing a sweater at the moment), so that’s a good indicator coffee is needed! How was your weekend? Did you venture out into the nice weather? I finally began what I hope will be a regular ‘thing’ – walking around my block. I used to do this about a year ago, just to keep up the old circulation and help keep the calories at bay, then I just stopped when it got towards cold weather and never took it up again. Time to stop the procrastination and just DO IT! (Not trying to beat a dead horse here, but it’s one week today until the oncologist visit where I’m guessing I’ll be starting Arimidex (the estrogen preventative medication which also causes weight gain – can’t tell that’s worrying me a bit, can you?). Anyway, this old body (63 3/4ths) really noticed the extra efforts of that walk – hips were screaming “What are you DOING? This hurts!”, but I just told them to quiet down and kept walking. (Hopefully this will become less painful as I get them used to the idea). Not much else going on over the weekend, finished knitting another chemo cap (that’s 8 to turn in next Monday). Oh! Got another of my ‘think I want to tackle a new project’ ideas – looked up easy patterns for knitting baby sweaters (Why? Not sure, just sounded like a challenge); found three and started on the simplest one. Have the back almost finished, next 2 fronts, then the sleeves. I’m NOT a great ‘increase, then decrease’ person, so it had to be very simple and this one is (just hoping I don’t run out of yarn – using a ball of ‘confetti’ yarn-white with dashes of bright blue, bright pink, yellow and green – we’ll see.

Not much on the cooking front – had planned on making potato soup and beef stroganoff for the weekend meals BUT after my special needs group’s Gym Night Friday, I ended up being ‘gifted’ with a TON of spaghetti & meatballs, so guess what we ate for 3 nights straight!? My compatriot, Lois (who’s also the head of our group) made 2 HUGE batches of the stuff and we only used 1/2 of the one pan; we gave some away to various people including the church janitor and his family, but were still left with almost an entire pan, so I was the one appointed to take it home. Yes, I could have frozen some of it, but didn’t (really SHOULD have!). There’s about 4-5 servings left in the fridge; husband said “Don’t worry about it – it will get eaten” (hope he means HE is going to be the one eating it – the rest of us are really tired of it!) – oh well . . .


Plantation Stuffed Peppers

8 medium green peppers, tops & seeds
1 lb. ground beef
1 C. chopped onion
1 garlic clove, minced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2 (10 3/4 oz, ea) tomato soup,
2 C. (8 oz) shredded Cheddar cheese
1 1/2 C. cooked rice

Preheat oven 350 degrees F.      
In boiling salted water, cook peppers
3-5 minutes; remove & set aside. In a skillet,

cook beef & onions; drain. Add
seasonings & soup; simmer, uncovered,
10 minutes. Stir in cheese; cook & stir
until melted. Stir in rice. Fill peppers.
Place in a shallow baking dish. Bake
20 minutes. Makes 8 servings.
(recipe: Sandy-Marys Recipe Exchange)

Stuffed Pepper Soup

2 lb. ground beef
2 quarts water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
2 C. cooked long grain rice
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper

In Dutch oven, cook beef over      
medium heat until no longer
pink; drain. Stir in remaining
ingredients; bring to a boil.
Reduce heat; cover & simmer
30-40 minutes or until peppers
are tender. Makes 10 servings.
(NOTE from poster: “Could not
quit eating this; tastes really
great warmed up, too!”)
(recipe: Sandy-Marys’ Recipe
Blueberry Buttermilk Muffins

2 1/2 C. flour      
2 1/2 tsp. baking powder
1 C. sugar
1/4 tsp. salt
1 C. buttermilk
2 eggs, beaten
1/4 lb. butter, melted
1 1/2 C. blueberries, rinsed
& drained

Preheat oven 400 degrees F.      
Sift dry ingredients together into
large bowl. Make a well; add
buttermilk, eggs & butter; mix
well. Fold in blueberries. Fill
well-greased muffin tins half
full. Bake 20 minutes, serve
warm. Makes 2 dozen.
(recipe: lovetocook-Marys
Recipe Exchange)
Double Chocolate Chewies
(bar cookies)

1 pkg. Butter Recipe Fudge Cake mix      
2 eggs
1/4 C. oil
1 (6 oz.) pkg. semisweet chocolate
1 C. chopped nuts

Preheat oven 350 degrees F.      
Combine dry cake mix, eggs & oil
in bowl (mixture will be stiff).
Stir in chocolate pieces & nuts;
using hands if necessary. Pat
mixture into greased 9 x 13 pan.
Bake 25-30 minutes. Cut into
(recipe: KS tabby-Marys Recipe
Sauteed Spinach with Garlic &
Olive Oil

3 T. olive oil
4 large cloves garlic, sliced
1 bunch fresh spinach
1/2 cube chicken bouillon,
dissolved in 1 tsp. hot water
1/4 tsp. freshly grated or ground
salt & pepper, to taste

Heat olive oil in saucepan over      
medium heat until hot but not
smoking. Add garlic & cook 1
minute until it begins to turn
golden. Add spinach & chicken
bouillon; cover leaving lid
slightly ajar. Cook, stirring
occasionally, until moisture has
evaporated, about 2-3 minutes.
Turn off heat; mix in nutmeg, salt
& pepper. Serve immediately.
Makes 2 servings.
(recipe: KStabby-Mary’s Recipe
Romanian Braised Cabbage

1 medium onion, chopped      
3 T. butter or veg. oil
1 medium head cabbage, shredded
salt & pepper, to taste
2 T. vinegar
1/4 C. sour cream, room temp.

Saute onion in butter in large      
saucepan; add shredded
cabbage, saute 2-3 minutes.
Season with salt & pepper. Add
a bit of water & simmer tightly
covered about 15 minutes or
until tender. Mix in vinegar &
sour cream. Makes 6 servings.
(recipe: Lou-RDJ-GNR 03/16/12)

Strawberry Cream Cheese Muffins 

1 (3 oz) pkg cream cheese, softened
1/4 C. confectioners sugar
2 1/2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/4 C. milk
1/2 C. packed brown sugar
1/3 C. butter, melted
1 tsp. grated lemon peel
1/4 tsp. almond extract
1/4 C. strawberry jam

Preheat oven 375 degrees F.
Spray muffin tins with non-
stick spray. In small bowl,
beat cream cheese & confectioners
sugar until smooth; set aside.
In another small bowl, combine
flour, baking powder & salt.
In another small bowl, whisk egg,
milk, brown sugar, butter, lemon
peel & almond extract. Stir wet 
ingredients into dry ingredients 
until just moistened. Spoon half
of batter into cups. Top each with
1 T. cream cheese mixture and 1
tsp. jam. Top each with remaining
batter. Bake 18-20 minutes or 
until a toothpick inserted into
center comes out clean. Cool 5
minutes before removing from
pan to a wire rack. Makes 12
(recipe: Peg-Marys Recipe Exchange)
It's after 8 p.m., just got home from attending
youngest son's pre-competition choir concert - 
it was more of a rehearsal, actually. There were
four schools, two middle schools and two high
schools, each sang two songs. I've got to say
this was one of the best concerts I've been to
in a long time - all the choirs were great!
My middle son had a 2 line solo ("Pay 
attention, Mom - it's quick!") It was, but
he was right on key so I was beaming! They
all did very well; next Wednesday is the
actual BIG competition, during school, so
we'll see how they rank when he gets home.
Very nice end to my evening; hope you have/
had a great day!
ps: Finished the back section of the baby sweater
and have started on one of two front sections; so
far, so good! This is FUN!

Trying Not to Criticize . . .

Today my husband and I had to go do some business with our financial consultants and I suggested we go out to lunch afterwards. He left me to the choice of where/what kind of food – so I chose Mexican and an established place near our house. Hadn’t been there in about a year, but was looking forward to a nice lunch – much to my disappointment. Let’s just say, by the time I left I felt like I’d suddenly become a restaurant critic with a ‘not so good’ report to file. Where do I start? Let’s see – the chips & salsa: chips tasted like old oil/probably bought in bulk, salsa: mild tasted like watered down spaghetti sauce, the hot was good. I ordered an iced tea – and got one – that tasted like instant tea – yuck (husband didn’t like the idea that I just wanted to send it back, so he drank it – but agreed with me on the taste). I ordered a lunch botana – which was Ok – I ordered chicken extra ($1.00) – got ground beef (about 1 1/2 T. – very sparce). Lots of refried beans, about 2 thin slices of green pepper, a thick slab of tomato, lots of onion slices, some melted cheese and SIX huge green olives on top! (Really? GREEN olives?) Oh, and the kicker: (I asked the waitress what was on their botano, just to check) they put PEPPERONI on their botana! REALLY? An ITALIAN meat on a MEXICAN dish? Weird – I asked for that to NOT be put on mine. My last comment to husband was, “Well, this is my last time coming here.” (he just sort of  grunted & agreed). I love going out to eat, but I do have some standards for foods – this place (in my opinion) has really slipped in their level of quality. I’ve read up quite a bit on restaurants/food preparation, etc. (back when eldest son was studying to become a chef) and I’d say my lunch botana (which, on one side of the menu said was $4.75 and the other side $5.75 – not sure WHICH we paid) would have cost the restaurant about $2.75 to prepare. I did see quite a few of them coming out of the kitchen, so they’re making a profit – just wonder how many people frequent there on a regular basis. Oh well . . .

On to the recipes!


Cranberry Walnut Oatmeal Cookies 

3/4 C. butter shortening or
3/4 stick Crisco butter flavor
all-vegetable shortening sticks
3/4 C. sugar
3/4 C. firmly packed brown sugar
2 large eggs
2 tsp. vanilla extract
1 C. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
2 3/4 C. old-fashioned rolled oats
1 C. dried cranberries
1 C. chopped walnuts

Preheat oven 350 degrees F.
Spray baking sheets with
non-stick spray. Beat
shortening, sugar & brown sugar in
large bowl on medium speed until
blended. Beat in eggs & vanilla.
Combine flour, baking soda,
cinnamon & salt in small bowl.
Add to shortening until smooth.
Stir in oats, dried cranberries
& walnuts; mix well. Drop by
rounded tablespoonfuls about
2 inches apart on sheets.
Bake 10-12 minutes or until
light brown. Cool on sheets
2 minutes; move to cool racks
to cool completely. Makes 3
Recipe-Peg-Marys REcipe Exchange)

Cheesy Vegetable Chowder

3-4 medium russet potatoes

1 medium onion, chopped

1-2 chicken bouillon cubes

10-12 oz. frozen mixed vegetables**

(poster used broccoli, cauliflower & carrot mixture)

1 (16 oz) can cream-style corn

8 oz. Cheez Whiz or Velveeta cheese

Peel & chop potatoes. Boil potatoes & onions

in just enough water to cover – add bouillon

cubes to water. When potatoes are tender, drain

about half water off. Add mixed vegetables,

corn & cheese to pot. Simmer, covered, 20-30

 minutes, stirring occasionally, or until cheese

melts. Serves 4-5.

(recipe:kaitsmimi-RDJ 02/17/12)


Tomato-Spinach Strata

(overnight recipe)

3 English muffins, split & toasted

1 (1 lb.)bag frozen chopped spinach,


8 sundried tomato halves,

about 1/3 C.

8 whole eggs

1/2 C. heavy cream

2 tsp. dried basil

1 tsp. coarse salt

12 grinds black pepper

2 C. grated Fontina cheese (1/2 lb.)

2 large fresh plum tomatoes, cut

into 1/4 inch slices

(Optional: cooked sausage or bacon)


Cut English muffins into 1/2- inch chunks.

Cover bottom of a 8 x 8 casserole with

muffin pieces. Thoroughly squeeze all

water from spinach; layer spinach over

muffin pieces. Coarsely chop sundried

tomatoes; scatter over spinach. In a

small bowl, lightly beat eggs with

cream; season with basil, salt & pepper.

Pour egg mixture evenly over spinach.

Sprinkle cheese on top; cover with

sliced tomatoes. Cover with plastic

wrap, gently press down to ensure

egg mixture is fully coating the strata.

Refrigerate (let sit for at least 1 1/2 hours).

Remove from fridge, let pan come to room

temp before baking.

Preheat oven 350 degrees F.

Bake 45 minutes or until eggs are set

and strata is springy. Let sit 10 minutes

before cutting. Serves 9. NOTE: For a

larger strata- double recipe, use a 9 x 13

pan, cook at 325 degrees for 45

minutes-1 hour.

(recipe: homemadesimple.com)


Peppermint Popcorn

3 quarts freshly air-popped

plain popcorn, unseasoned

1/2 C. butter or margarine

1 C. sugar

1/2 tsp. salt

1/4 C. light corn syrup

1/2 tsp. peppermint extract

1/8 tsp. green food coloring


Preheat oven 250 degrees F.

Arrange popcorn in shallow baking

or roasting pan. Melt butter in a

2 Qt. saucepan; stir in sugar, salt

& corn syrup. Cook, stirring

constantly until sugar dissolves

& mixture boils. Boil, without

stirring, 5 minutes. Remove

from heat & add peppermint

extract & green food coloring.

Pour over popcorn in baking pan;

stir to mix well. Bake 1 hour,

stirring 3-4 times. Cool c

ompletely; store in tightly covered


(recipe: Susan-Marys Recipe



Maple-Glazed Chicken

2 lb. skin-on, bone-in
chicken breasts, cut into
large chunks
kosher salt
2 T. olive oil
2 apples, 1 red/1 green, cored
& cut into wedges
8 medium shallots, quartered
1/4 C. fresh sage, torn
1/2 C. chicken broth
1/4 C. maple syrup
1/4 C. apple cider vinegar

Pat chicken dry & rub all over
with salt. Heat a large, heavy
skillet over high heat; add oil.
When oil is hot, add chicken
skin-side down; cook,
undisturbed, until skin is
browned & crisp, about 5
minutes. Turn chicken & add
apples, shallots & sage. Reduce
heat to medium high, cook until
chicken is browned on bottom,
4-5 minutes. Transfer chicken
to a plate & continue to cook
the apples & shallots, stirring,
until golden, about 2 more minutes.

Mix chicken broth, maple syrup,
vinegar & 1/2 tsp. salt
in a small bowl. Add mixture to
skillet with apples & shallots;
boil until reduced by about
three-quarters,2-3 minutes.
Return chicken to skillet,
turning to coat, until
cooked through,about 2
more minutes.
(recipe: foodnetwork.com)
Black Bean & Corn Salsa

1 can black beans, rinsed &
drained well
1 can kernel corn, rinsed &
drained well
1/2 onion, diced
1/2 tsp. garlic powder
salt to taste
fresh cilantro, minced
(to taste)
lime juice for dressing

Mix all ingredients together &
refrigerate. Better when used
day after preparing. Eat with
tortilla chips or baked pita

(recipe: Shelly-justapinch.com)

Cheesy Spinach & Bacon Dip 

1 (10 oz) pkg. frozen chopped
spinach, thawed & drained
1 lb. (16 oz) Velveeta, cut
into 1/2 inch cubes
4 oz. cream cheese, cubed
1 (10 oz) can Rotel diced
tomatoes & green chilies,
8 slices bacon, cooked &

Place spinach, Velveeta,
cream cheese cubes & Rotel
tomatoes & bacon in microwaveable
bowl. Microwave on high 5
minutes or until Velveeta
is completely melted &
mixture is well blended,
stirring after 3 minutes.
Serve with chips.
(recipe: Janis-justapinch.com)

Green Peppermint Meltaway Cookies 

1 C. butter, softened
1/2 C. powdered sugar
1 tsp. peppermint flavoring
3-4 drops green food coloring
2 1/4 C. cake flour
1/4 tsp. salt
powdered sugar for sprinkling
on warm cookies

Preheat oven 400 degrees F.
Mix butter, powdered sugar, pepper-
mint extract & green food coloring
together well. Stir together flour
& salt; mix in butter mixture.
Drop cookies from teaspoons onto
ungreased cookie sheets. Use your
fingers to smooth tops of cookies,
if desired. (cookies do not spread)
Bake 8-9 minutes. While warm,
sprinkle cookies with powdered
sugar. Makes 5 dozen cookies
(recipe: Kathie-justapinch.com)

That's it for today - nice weather, a little
cloudy and looks like we might get rain later,
but in the low 60's so I can't complain. Hope
you have a great day AND that if you go out
to eat - you get what you were hoping for:
good food!!!



Published in: on March 15, 2012 at 1:24 pm  Leave a Comment  
Tags: , , ,

Welcome to the middle of the week! Hope your weather is finally cooperating and you’re enjoying some lovely Spring-like weather; here is supposed to get up to SEVENTY degrees today! Hard to imagine, but very happily received. It’s hovering in the mid-40’s right now, clear and sunny so we just ‘might’ get that nice, hot temp! (With such a mild winter and such a quick Spring, almost makes me worry about how hot it’s going to get when summer comes – but I’ll leave that worry to when and if it comes).

Yesterday turned out to be a good day (after the crazy start with the gear shift problem). Last night was Knit Night and we had 11 ladies come; I can never tell how many to set up tables for – one week we’re rather thin, the next I’m scrambling for more tables & chairs (can’t complain). Last night was a rather mellow night, the ladies were quietly working on their projects and discussing all manner of gardening: ordering/planting seeds, the best methods for growing sprouts, and canning. Since I’m NO gardener, I just sit and listen, content to hear others who are eager to share their ideas & tips, knowing it brings them happiness (and glad I’m NOT the one doing all that work!). My parents & grandmother would be really upset with me if they knew I never inherited their skills in that area (they are all deceased). My Grandmother started (back in the 40’s) the “Dirt Gardener’s Club of Pontiac” and was well known for her expertise in all manner of gardening, canning, and exotic plants/bushes/trees and their upkeep. My parents used to have a large garden every year – I well remember picking huge tomatoes,corn & other vegetables, or in the fall, watching my father dig up potatoes. Just not my skills, sorry.

It’s now Wednesday – another Music/Birthdays night for my special needs group; it’s their favorite night as we sing lots of songs they love (Christian hymns & some fun songs) then celebrate the birthdays of the people in our group for that month. I think there’s something like 7 this month; we buy a big sheet cake, take photos of the birthday people with the cake, sing Happy Birthday, then everyone gets cake – lots of fun.

Speaking of food-here’s some Irish recipes for St. Paddy’s Day – here ya go!


Grandma’s Creamed Green Beans

1 T. melted butter
1 T. flour
salt & pepper, to taste
1 C. milk
3 C. green beans, fresh,
frozen or drained canned

NOTE: If using fresh green beans,
cook in a small amount of boiling

water long enough to bring them to
tender-crisp stage. Drain & use
as other beans in recipe.
In a saucepan over medium heat,
combine butter, flour, salt &
pepper. Whisk in milk & cook,
stirring constantly until
thickened. (this makes a white
sauce). Place beans in a casserole
dish; pour sauce over beans.
Bake 20-25 minutes, serve hot.
Serves 6.
(recipe: Kathie-justapinch.com)
Corned Beef Casserole

1 1/2 C. elbow macaroni
1 (12 oz) can canned corned beef
1/4 lb. Velveeta cheese, cubed
1/2 C. diced onion
1 can cream of chicken soup
1 C. milk
1/2 C. buttered breadcrumbs

Preheat oven 375 degrees F.
Cool elbow macaroni according
to pkg. directions to al dente-
drain. In large bowl, crumble
corned beef; combine cheese,
onion, soup & milk; add corned
beef. Lightly toss cooked
macaroni with meat & cheese
mixture; pour into a buttered
2 quart casserole dish. Top
with buttered breadcrumbs, if
desired. Bake 1 hour until top
is golden brown and cheese
is bubbly.
(recipe: Peggy Sue-justapinch.com)

Apple Tart Cake

3 C. sugar
8 T. flour
5 tsp. baking powder
1/2 tsp. salt
4 eggs
2 C. chopped pecans
2 C. finely chopped tart
2 tsp. vanilla extract

Preheat oven 350 degrees F.
Mix sugar, flour, baking
powder & salt; set aside.
Beat eggs until lemon
colored. Add eggs, pecans,
apples & vanilla to dry
ingredients; mix well.
Pour batter into greased
9 X 12 loaf pan. Bake 45
minutes. NOTE:
Cake rises, then falls;
makes it’s own crust.
Serves 8-12
(recipe: Susan/via
Old Fashioned Living)
Reuben Casserole
(appetizer or main dish)
3 (6 oz, ea) pkgs. corn beef
or ham, chopped
24 oz. Swiss cheese
1 pint Russian dressing
1 (32 oz) pkg. sauerkraut,
rinsed & drained
1 loaf rye bread
(Party size for appetizer-
or regular for main meal)

Place all ingredients
(except bread) in crockpot;

cook 1 1/2 – 2 hours on high,
or until cheese is melted.
Spread on bread & serve.
(recipe: Lucille-justapinch.com)


Bailey’s Irish Coffee Cream Fudge

3/4 C. margarine or butter
3 C. sugar
1/2 – 3/4 C. evaporated milk
1/3 C. Bailey’s Irish Cream
1 T. instant coffee crystals
7 oz. jar marshmallow cream

1 pkg. vanilla morsels or butter-
scotch chips
1 tsp. vanilla extract

Line an 8″ x 8″ pan with foil.
In small bowl, combine Bailey’s

 & coffee crystals. Microwave on high
10 seconds or until melted and
dissolved. In medium saucepan over
medium heat, melt butter, evap. milk,
sugar & marshmallow cream. Slowly
add Bailey’s coffee mixture; stir well.
Boil 5 minutes. Remove from heat &
stir in chips & vanilla extract. Stir for
approximately 3-4 minutes until
smooth. Pour into foil lined pan;
chill to set, cut into pieces.
(recipe: Heather-justapinch.com)
Irish Potato Soup

1/2 C. unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled &
cut into 1/4″ thick slices
3 (14.5 oz) cans chicken broth
1 tsp. salt
1/4 tsp. pepper
Toppings: shredded Cheddar cheese,
crumbled cooked bacon, chopped
fresh chives

Melt butter in large saucepan over low
heat; stir in onion & leeks. Cover &
cook 20  minutes. Stir in potato; cover
& cook 15  minutes. Stir in broth, salt
& pepper; bring to a boil. Reduce heat,
simmer 30 minutes or until potato is
tender. Remove from heat, cool
slightly. Process soup in batches in
a blender until smooth, stopping to
scrape down sides; return to saucepan
& cook over medium heat until
thoroughly heated. Serve with
toppings. Makes 11 Cups.
(recipe: RDJ 03/12/12)


Country Salisbury Steak

1 1/2 lb. extra lean ground beef
1 (6 oz) pkg. stuffing mix (chicken)
1 1/2 C. water, divided
3/4 C. chopped onions
1 (8 oz) pkg. fresh mushrooms,
1/2 C. barbecue sauce

Preheat oven 375 degrees F.
Mix meat, stuffing mix, 1 1/4
C. water & onions until blended.
Shape into 6 oval patties and
place in 15 x 10 pan. Bake 25
minutes or until done. Cook
mushrooms in large non-
stick skillet on medium-
high heat 5 minutes or until
tender, stirring occasionally.
Stir in barbecue sauce &
remaining water; simmer on
low 1-2 minutes or until
heated through. Serve meat
patties topped with sauce.
Serves 6
(recipes: kraftfoods.com)
Corned Beef Brisket w/Cabbage

3 lb. corned beef brisket
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 C. maple pancake syrup
1/2 C. yellow mustard
1 T. prepared horseradish
1 head cabbage, cut into wedges

Place meat in large saucepan; top
with onions, garlic & bay leaves.
Add enough water to cover all
ingredients; cover with lid.
Bring to boil; simmer on medium-
low 1 hour. Drain, reserving meat
in pan. Remove & discard bay
leaves. Add enough fresh water to
saucepan to cover meat; cover with

lid. Bring to boil; simmer on medium-
low heat 2-3 hours or until meat is
Preheat oven 350 degrees F.
Remove meat from pan, reserving
liquid. Place meat in shallow baking

pan. Mix syrup, mustard & horseradish;

spoon half over meat. Reserve remaining
syrup mixture for brushing on cooked
meat. Bake 20 minutes, brushing
frequently with remaining syrup
mixture. Meanwhile, add cabbage to
reserved liquid in saucepan; cook
8-10 minutes or until tender. Place
meat on platter; drizzle with pan
drippings. Serve with cabbage.
Serves 12.
TO Double recipe:
Prepare as directed, using a 6 lb.
corned beef brisket & doubling
all ingredients. Serves 24.
(recipe: kraftfoods.com)
Asparagus & Beef Stir Fry

1/2 C. Kraft Catalina dressing
2 T. soy sauce
1 lb. beef sirloin steak, cut into
thin strips
1 lb. fresh asparagus spears,
trimmed, cut diagonally into
2 inch lengths
1 red pepper, cut into strips
6 green onions, sliced diagonally
2 C. hot, cooked long-grain white

Mix dressing & soy sauce in wok or
large skillet. Add meat; stir fry on
medium-high heat 3 minutes. Add
asparagus & peppers; stir-fry 5
minutes or until meat is done. Top
with onions & serve with rice.
Serves 4.
(recipe: kraftfoods.com)


As you can see, the spacing on the recipes is a little

crazy, but at least I don’t have to completely re-type

all of them after attempting to ‘cut & paste’, then

having them all display in one big mess of jumbled

paragraphs with no spaces! It’s a start!  Enjoy your

day – hope you have something really exciting to

look forward to! Perhaps just go sit in the sun

for a few minutes – it helps lift your spirits!