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.



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 . . .




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One CommentLeave a comment

  1. how great of you to make the chemo hats! i’ve been knitting scarves for the homeless. glad to hear your progress is good and i think the sweater is very cute!

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