The Tax Man Cometh!

Not sure about you, but for me – this year – my mind is just all out of whack! I’ve grown used to our tax guy ‘electronically’ filing our taxes. Due to my husband’s retirement and our consequent shifting of monies, we had to do it the ‘old’ way this year and mail them in. My dear husband kept saying: “We need to sign those papers! We need to sign those papers!” For some reason, it just didn’t ‘register’ in my old brain – I kept thinking I had no problem when it came to time . . . until today! He mentioned, vehemently, that we needed to get them in the mail and then proceeded to get out the pen, stamps, address labels and ‘get it done’. Only when I’d signed my lines and he promptly drove them to the post office did it FINALLY occur to me that they HAD to be there today – TODAY! Duh!?! A friend just called me and, as we were chatting, she mentioned that it was said on the news yesterday that they are NOT going to keep the post offices open until midnight tonight because they’d already given us an extra 2 days – oh boy. Middle son is at work and his tax papers are sitting on the dining room table awaiting his signiture. It is now 5:08 p.m. and he will have to get home on time tonight, sign them and drive them to the Post Office box before midnight. Ah, the rush of adrenalin.

Our weather ‘looks’ nice and warm, which is a bit deceiving, as it’s only around 58 degrees. Yes, it’s sunny with a slight breeze, but I’m sitting here in a sweater and chilly! (turned the house heat up a bit). I learned, on Sunday, that a very nice young lady who sits next to me in choir will be graduating in a week (she’s homeschooled). I wanted to do something nice for her and, knowing I have this really pretty medium blue, light weight yarn, I started knitting her a scarf (you know – the kind young girls wear in the summer that look so chic!?) I have about a foot done on it now; it’s the same pattern I knit my friend for Christmas (hers was a heavier yarn, in gold). I really don’t think I’ll be able to complete the whole thing before she graduates, but at least I’m getting there and I don’t think she’ll mind if it’s late.

Last week my blog entry was “Thursday the Plumber Cometh!” Well, today it should be TUESDAY the plumber cometh – again! Husband noted that the hot water tap in the kitchen didn’t put out the same amount of water pressure that the cold tap did and mentioned it to the plumbers. They said it’s probably a clogged filter in our Dishmaster, and showed him where the filter was. He tried to get it off but it wouldn’t budge, so he called them. They came out today and, in about 7 minutes, had the whole thing fixed – we’ve got Niagra Falls for hot water now! YAY! I asked my husband if they charged us and he said they said they’ll ‘check with their boss’ – interesting!

More lovely recipes for you to peruse:


 Peanut Butter Truffles


2 C. whipping cream

2 lb. white chocolate, melted

2 C. peanut butter

1 lb. dark bittersweet


crushed peanuts, for


Scald cream in a small

saucepan; remove from

heat & chill. Combine

white chocolate & peanut

butter in a mixing bowl;

blend together. Add

chilled whipping cream &

continue blending at high

speed until smooth. Pour

mixture in a bowl &

refrigerate 24 hours.

Using a melon baller, form

into balls. Place balls on

a sheet pan; refrigerate

until firm. Melt the

dark chocolate over

a double boiler; gently

dip each ball into the

melted chocolate to

fully coat each ball.

Roll balls in crushed


(tip: to dip the balls,

spear each ball with

a toothpick, then dip)

Keep balls refrigerated.

Makes about 60 balls.



Meatless Lasagna

3 C. frozen corn, thawed
1 (15 oz) can diced tomatoes
with basil, oregano & garlic,
1 (4 oz) can chopped green 
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
4 6" corn tortillas, divided
1 1/2 C. shredded Mexican
cheese blend, divided
6 T. sour cream

In a bowl, combine corn, beans,
tomatoes, green chilies, onions,
oregano & cumin. Grease 5 Qt.
crockpot; place 2 tortillas
in bottom of pot; spread
with half of bean  mixture.
Sprinkle with cheese; repeat
layers. Cook on High 2 hours
or until heated through. Let
stand 5 minutes, garnish
with sour cream. Serves 6.

(recipe: Ron & Jean, Slowcooker
Spinach Casserole
1 box frozen chopped spinach
5 oz. cream cheese
3 oz. hot pepper cheese
1 can cream of mushroom soup
1 can French fried onion rings
1 roll Ritz crackers, crushed
1 stick butter

Preheat oven 350 degrees F.
Prepare spinach accordg to 
box directions; drain. Heat
both cheeses & soup in small 
pot until cheeses melt. Add
spinach & fried onions; mix
and pour into a greased
9 x 13 baking pan. Melt
butter & add enough crushed
crackers to soak up the 
butter. Sprinkle the 
buttered crumbs over top.
Bake 25-30 minutes.
(recipe: RDJ 04/13/12)

Chicken & Cheddar Croquettes

3 C. cooked chicken, finely
chopped or shredded
2 C. dry breadcrumbs, Italian-
3 eggs lightly beaten
1 C. white onion, finely
1 T. fresh parsley, chopped
2 cloves garlic, finely minced
1/2 C. Cheddar cheese, finely
1 tsp. lemon zest
1/2 tsp. sea salt
1 tsp. freshly ground black pepper
(chicken broth-optional, for

In small skillet, saute chopped
onion & garlic in small amount of
olive oil until soft; set aside.
In large bowl, combine chicken,
breadcrumbs, cheese & eggs; mix
well. Test mixture to be sure it
can be shaped into patties. If it
seems dry, add another egg or a
bit of chicken broth. Add parsley,
onions, garlic, lemon zest, salt &
pepper to bowl; mix together well.
Heat 2 T. olive oil on medium heat
in large skillet. Form mixture into
small patties or balls; fry until
golden brown. Remove & drain on
paper towels. Serves 6

TIP: You can also bake these:
Preheat oven 350 degrees F.
Place croquettes on a baking
sheet; bake 30 minutes. 

**TIP: You can make your own
Italian breadcrumbs using a
combination of basil, oregano,
garlic powder, onion powder &
Parmesan cheese.
Corn, Pepper & Black Bean Salad
1 (15 oz) can black beans, rinsed &
1 (15.25 oz) can corn, drained
1 (14.5oz) can diced tomatoes with
green chilies, drained
1 red bell pepper, seeded & diced
1/2 small red onion, diced
1/4 C. cilantro, finely chopped


1/2 C. canola oil
1 tsp. chili powder
juice of 1 lime
salt & pepper, to taste

Combine all salad ingredients in
medium bowl. In separate small
bowl, combine all dressing
ingredients with a whisk. Pour 
dressing over salad mixture,
gently tossing with a large
spoon. Season with additional
salt & pepper, to taste.
Refrigerate until ready to
serve. Serves 6

NOTE: Dressing can also be
made to marinate chicken or
shrimp - double recipe

Peaches 'n Cream Cups
1 (8 oz) pkg cream cheese,
1/2 C. sugar
1/2 tsp. vanilla
1 (8 oz) tub Cool Whip,
4 large fresh peaches,
halved & pitted*

Beat cream cheese, sugar &
vanilla in large bowl with
mixer until well blended.
Gently stir in Cool Whip.
Scoop pulp out of peach
halves, being very careful
to maintain shape. Leave
1/8 inch thick 'skin wall'.
Chop peach pulp, add to 
cream cheese mixture, mix
well. Scoop into peach
shells. Serves 8.

*If large peaches are not
available, use 12 medium
or 16 small peaches.

(recipe: kraftrecipes)
Slowcooker Potatoes & Ham

6 slices ham 1/4 in thick
7 medium potatoes, peeled &
thinly sliced
1 C. chopped onion
salt & pepper, to taste
1 C. grated Cheddar cheese
1 (10.5 oz) can cream of mushroom 

Place half of ham, potatoes &
onions in bottom of slowcooker;
sprinkle with salt & pepper, then
add half of cheese. Repeat in
layers; spread undiluted soup
evenly over top; sprinkle with
paprika. Cover & cook on
Low 8 hours or High 4 hours.
(recipe: Sandy-Marys Recipe
Hopefully all of your taxes are done,
mailed or filed, etc. Dinner tonight
is Pierogies & Sausages (a big favorite
here). Enjoy your day;


ps: Keep forgetting to mention: I watched 3/4ths
of a movie the other evening (came in a little
after the beginning). The movie was "The Blind
Side." My youngest watched it last year and
kept telling me: "Mom, you've got to watch
this - it's a really good movie!" He wasn't
kidding - it's heartwarming, touching AND
a tear-jerker, but most of all, it's a 
TRUE story, which always makes it better.
I'd highly recommend that one. (it stars
Sandra Bullock).


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