It’s Friday! (Boy, did this week go by FAST!)

Hello, Everyone!

How’s your week been? Sometimes it seems like the week drags, but for no apparent reason, this Friday sort of snuck up on me! Babysat my grandson yesterday and he’s always a source of amusement. He asked me what was for dinner and, knowing the leftovers we had in the fridge would not please him, I offered: a hot dog, a hamburger or sloppy joes. His answer: peanut butter & jelly, without the jelly. Oh, and cut it into triangles, please. What 5 year old chooses that? Oh well, knowing he only will eat half of a sandwich anyway, I dutifully spread the peanut butter on one slice of bread, folded it over, then cut it into 3 ‘triangular-shaped pieces’ – I felt happy I’d done my grandmotherly duty. Placed the sandwich before him and he said: “I have two triangles and a half of a circle” (the top edge of the bread made a half circle – what a kid). Then, as he was eating it, he informed me I’d put too much peanut butter on one of the triangles; my answer to him? “Just eat it!” (he did). I never know what he’s going to come out with.

On another note, his father informed me that his close friend’s sister was just diagnosed with Stage 4 breast cancer; she’s just starting chemo. He asked if I had any of ‘those hats you knit’ around (I’d already dropped off the ones I had to the cancer center). He said her hair is starting to come out (she’s in California, so his information is via his friend’s cell). I told him I’d get right on it knitting her some caps, and would he please see if he can find out what her favorite color is. (He told me she’s in the military and when she told them of the diagnosis, they said she can have THREE MONTHS off for treatment – what, are they NUTS? Three months is just BEGINNING to cover the time she’ll need to go through this, especially if she’s Stage FOUR!) First it’s surgery, then chemo then radiation – we’re talking a good 8 months for all of it, not counting the time she’ll need just to recover her strength. I finished the first hat this morning and am starting another a little later today. I told him to get her address so I can write to her; I’ve mentioned to you before that I fully feel like the Lord allowed me to get this cancer so that I can be an encourager to others going through it. I was SO BLESSED to only have Stage 1 and a quick recovery – others are not so lucky.


Cheddar & Mushroom Breakfast Squares

2 tsp. butter

2 C. sliced white button mushrooms

1/2 C. sliced green onion, including

green tops

6 slices country-style bread, cubed &


2 C. shredded sharp Cheddar cheese,


2 C. milk

8 eggs (or 2 C. egg substitute)

1 tsp. red or green hot pepper sauce

1/4 tsp. salt

Preheat oven 350 degrees F.

Spray an 8 x 8 baking pan with non-

stick spray; set aside. In medium skillet

over medium heat melt butter & add mushrooms.

Cook mushrooms 5 minutes or until softened &

brown at edges; stir in green onions; set aside.

Place half of bread cubes in prepared baking

dish. Spread half of mushroom mixture & half of

cheese over bread crumbs. Layer remaining bread

cubes & mushroom mixture; set aside.

In large bowl, beat milk, eggs, pepper sauce &

salt, until well blended. Pour milk mixture over

bread cubes; top with remaining cheese. Cover with

foil and bake 45 minutes. Remove foil; bake an

additional 15 minutes or until top is puffed up

and cheese is browned at edges. Let cool 5 minutes

then cut into squares.

(recipe: Spartan foods)


Fudge Cake

1 stick butter, softened
1 C. sugar
4 eggs
1 C. self-rising flour
1 (16 oz) can Hershey chocolate

Preheat oven 350 degrees F.
Cream sugar & butter, add eggs;
beat well. Add flour & can of
chocolate; mix well. Pour batter
into 9 x 13 pan & bake 30


1 1/2 C. sugar
1 1/4 stick butter
1 T. cocoa
1/2 C. milk
1 tsp. vanilla

Mix & boil all icing ingredients
except vanilla, for 1 1/2 minutes; 
remove from heat. Add vanilla,
beat a few minutes. Pour icing
over cake while both are still 
(recipe: Dot-DDJ-02/17/12)
Chicken Quesadillas

1 lb. skinless, boneless
chicken breast, diced
1 (1.27 oz) pkg. dry fajita  
seasoning mix
1 T. vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 in) flour tortillas
1 (8 oz) pkg. Cheddar cheese,
1 T. bacon bits
1 (8 oz) pkg. Monterey Jack
cheese, shredded

Preheat broiler
Grease a baking sheet. Toss
chicken with fajita seasoning,
then spread on baking sheet.
Place under broiler & cook until
chicken pieces are no longer pink
in center, about 5 minutes. 
Preheat oven 350 degrees F.
Heat oil in a large saucepan
over medium heat; stir in peppers,
onion & chicken. Cook & stir
until vegetables have softened,
about 10  minutes. Layer half of
each tortilla with chicken/veg
mixture, then sprinkle with bacon
bits & cheeses. Fol tortillas in 
half & place on a baking sheet. 
Bake until cheese have melted,
about 10 minutes.
(recipe: Pilgrim's Pride
Slowcooker Beef Stroganoff

2 lb. beef stew meat, cut into
1 inch cubes
10 oz. fresh mushrooms, cleaned
& halved
1 onion, chopped
1 clove garlic, minced
1 C. beef broth
2 tsp. paprika
1 tsp. salt
1 C. sour cream
1 T. flour
1 T. Dijon mustard
1 (16 oz) pkg. egg noodles,
2 t. chopped parsley

Place meat, mushrooms, onions &
garlic in crockpot. Add broth, paprika
& salt. Cover; cook on Low 7-8 hours
or High 5 hours. Mix sour cream,
flour & mustard; stir into ingred-
ients in crockpot until well 
blended. Cook, covered, on Low
15 minutes. Meanwhile, cook
noodles according to pkg. directions.
Drain noodles; place in large
serving bowl; pour meat mixture
over noodles & mix lightly.
Sprinkle top with parsley.
Serves 8.
(recipe: Kraft foods)
Cousin Marilyn's Bread Pudding

20 pieces bread/hamburger buns or
dinner rolls
8 C. milk
4 T. butter
2 C. sugar
2 tsp. cinnamon
1 tsp. salt


3/4 C. sugar
2 tsp. cinnamon

Preheat oven 350 Degrees F.
In 9 x 13  baking dish with
at least 2 inch deep sides,
tear up bread/rolls into
pieces; set aside. In 2
quart saucepan, add milk,
2 C. sugar, cinnamon & salt.
Heat mixture to just scald,
stirring to dissolve sugar;
remove from heat. Slightly
beat eggs in medium bowl; add
1 C. hot mixture to eggs while
constantly stirring. Immediately
stir egg mixture into milk
mixture, stirring constantly
so that eggs do not cook. Add
1 tsp. vanilla; stir. Pour hot
mixture over bread. Press the 
bread down lightly to be sure
all bread is coated. Allow
to sit 5 minutes.
Fold all mixture using hands
to insure all liquid is absorbed.
In a small bowl, mix 3/4 C. sugar &
2 tsp. cinnamon; sprinkle evenly
over top of bread mixture. Bake
1 hour or until knife inserted
2 inches from center comes out
with a light coating. This is a
custard base, so the knife will
not come out completely clean.
Serve hot or cold.
(can serve 'as is', or with a
rum sauce, ice cream or whipped
Chickpeas with Tomatoes & Rice

1 small onion, chopped
1 garlic clove, chopped
4 T. vegetable oil
2 C. tomatoes, crushed
2 C. garbanzo beans, cooked
2 C. brown rice, cooked
salt & pepper, to taste

Saute onion & garlic in oil;
add tomatoes, simmer 15 
minutes, uncovered. Add 
beans, rice, salt, pepper 
& seasonings; simmer
10  minutes.
(recipe: Moms2Moms)
Chocolate Peanut Butter Pie

1 (6 oz) Graham Cracker Pie crust
1 (14 oz) can chocolate sweetened
condensed milk (NOT evap. milk)
1/4 C. creamy peanut butter
1 (8 oz) container Cool Whip,
thawed (3 1/2 C.)

In large bowl, combine sweetened
chocolate condensed milk & 
peanut butter; mix well. Fold in
Cool Whip; spoon into crust.
Freeze 6 hours.
(recipe: Sandy-Marys Recipe

Our weather is still on the chilly side,
the thermometer says 69 degrees, but you
would still do yourself a favor and wear
a light sweater to feel comfortable. Had
a few quick errands to do this morning
and was glad to have remembered the 
sweater; it's sunny but a bit breezy.
It's so nice to see all the blooming
trees, bushes & flowers (even if my
daffodils are starting to fade, they
still look cheery to me!).

Enjoy your day;




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One CommentLeave a comment

  1. That grandson is a real whipper snapper isn’t he!

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