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:   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  
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