Been Awhile – Quiet Week

Hello, Everyone!

Sorry I haven’t entered a blog in awhile, really not much to ‘talk’ about (that’s a good thing, right?). It’s a gorgeous day out today (66 degrees right now but it’s supposed to get up to 76 later). The sun is shining, slight breeze – youngest son is at Cedar Point, Sandusky, Ohio right now. Their two choirs and orchestra are performing (imagine that!); I should say that, by now, they will be done(10 a.m.). Once finished, they have the entire day to explore the park then come home by bus (3 hr bus ride-yuck) and we’re to pick them up at school at 12:30 a.m.! I’m pretty sure he will be one very tired young man. Monday I took him to our family doctor for the re-check on the ‘heart pains’ thing he had last month. Our doctor confirmed that he agreed with the ER reports: Costochondritis is an inflammation of the junctions where the upper ribs join with the cartilage that holds them to the breastbone, or sternum. (this FEELS like heart pain, but it isn’t). Apparently, in older people this can be a life-long pain-thing; the doctor said that he’s hoping with a otherwise healthy 17 yr. old it should clear up. Odd thing, eh? It comes and goes, sometimes causing so much pain that you feel like you can’t take a deep breath, then it will be gone for days or weeks, only to suddenly re-appear. Let’s hope that this time it goes away completely!

It’s been a quiet week – grandson’s Mom lost her job 2 weeks ago, so I haven’t ‘babysat’ him in that long a time period; haven’t heard from her as to how the job searches are going (she said she’d inform me when her schedule changes). Tonight is my special needs group’s Gym Night – hot dogs this time (I already chopped up a big onion for it; the other leader gets physically ill if she has to do it, so it’s become ‘my’ job). Like I said, not  much going on – OH! Yesterday morning I looked out my back window only to see a rather large white animal slowly sauntering through the grass – when it turned, it was an opposum (YES, I know – if you see one during the day light, they could possibly be rabid – this one just acted like it was confused or lost). My husband went out with a very long pole to scare it away (to the neighbor’s yard). That worked, for about 10 minutes and he/she was back – repeat ‘pole technique’ only to the other neighbor’s yard this time. It must have worked because it didn’t return (that I know of). It looked very healthy – all white with a black nose & ears. Oh well, never a dull moment, right?

Food-wise it’s been rather boring around here; for some reason the ‘guys’ don’t really feel like eating regular dinners any more. Made breaded pork steaks then enchiladas – it takes them a LONG time to finish off the leftovers! Tonight I’m making spaghetti & meatballs simply because I won’t be here for dinner time and, it makes great leftovers. OK – on to the recipes!


Berry Chocolate Chip Cookies

1 box strawberry cake mix (Duncan Hines)

1 egg

1/4 C. flour

1/2 C. oil

1/4 C. water

6 oz. chocolate chips

Preheat oven 350 degrees F.

Mix all ingredients together in large

bowl. Drop by teaspoon onto cookie

sheets. Bake 10 minutes.

(recipe: Peg-Marys Recipe Exchange)


Spinach Fettuccine
1 (16 oz) box uncooked fettuccine
1 (9 oz) box frozen chopped spinach
1 T. butter
1 clove garlic, finely chopped
2 oz cream cheese, cut into cubes
3/4 C. chicken broth
3 T. flour
3/4 C. freshly grated Romano cheese
3/4 C. half & half
1 tsp. salt
1/2 tsp. freshly ground black pepper
8 slices bacon, crisp-cooked & crumbled,
about 1 C.

Cook fettuccine in 5 qt. Dutch oven as
directed on pkg, omitting salt & oil.
Drain, reserving 1/2 C. cooking water.
Return fettuccine to pan, cover to keep
warm. Cook frozen spinach accordg to pkg
directions; squeeze dry. In non-stick
skillet, melt butter over medium-high
heat. Add garlic, cook & stir 30 seconds.
Add reserved cooking water & cream cheese,
stirring with whisk until smooth. In small
bowl, stir broth & flour with whisk until
smooth. Add flour mixture to skillet, stirring
with whisk until blended. Heat to boiling; cook
2 minutes, stirring constantly, until mixture
thickens. Remove from heat; add Romano cheese
stir until smooth. Add half & half, salt & 
pepper, stir in spinach. Add spinach mixture
to fettuccine in Dutch oven; toss to coat.
Divide mixture among 8 bowls; sprinkle evenly
with crumbled bacon. Makes 8 (1 C.) servings.

(recipe: Peg-Marys Recipe Exchange)

Sour Cream Chicken Rolls

4 boneless, skinless chicken
1 (16 oz) container sour cream
1 (6 oz) pkg. herb-flavored
stuffing mix, crushed
1 (6 oz) pkg. long-grain &
wild rice, cooked

Preheat oven 350 degrees F.
Place chicken breasts between
2 pieces plastic wrap; pound to
flatten slightly. Brush sour
cream over chicken, coating
both sides well. Dip into stuffing
mix, coating both sides. (discard
any remaining stuffing mix). Roll
up chicken; secure each roll with
a wooden toothpick. Place in a 
9 x 9 baking pan sprayed with 
non-stick spray; cover with
aluminum foil. Bake 30 minutes,
remove foil; bake another 15
minutes or until chicken is
cooked through. Slice rolls
across into spirals & serve
over cooked rice. Makes 4

(recipe: Sandy-Marys Recipe

Texas Breakfast Casserole

(make ahead night before)

1 can refrigerated crescent rolls
16 oz. bulk breakfast pork
sausage*, cooked, drained &
8 oz. fresh mushrooms, sliced
12 oz (3 C.) Monterey Jack cheese,
grated (pepperjack works, too)
6 eggs, beaten
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can cream of onion soup,

Spray 9 x 13 baking pan with
nonstick spray. Line prepared
pan with the roll dough, sealing
perforations. Scatter sausage,
mushrooms & half of cheese over
dough. Mix eggs, salt & pepper 
with undiluted soup and pour
over casserole. Cover & 
refrigerate overnight. 

Preheat oven 350 degrees F. 
Remove from fridge 20 minutes
before baking. Bake 1 hour.
Makes 8 servings.

*Note: can also substitute
cooked, crumbled bacon or 
cubed ham for sausage.

(recipe: kaitsmimi-RDJ

Zesty Roasted Vegetables

1/2 lb. whole button or crimini
1/2 lb. baby carrots
1 onion, peeled, cut into 1/2
inch thick wedges
1 large yellow, green or red
pepper, cut into 8 strips
1/3 C. zesty Italian dressing
1/3 C. grated Parmesan cheese,

Preheat oven 450 degrees F.
Line a 15x10x1 inch pan with foil;
spray with nonstick spray. Toss
vegetables with dressing and
1/4 C. cheese; spread into
prepared pan. Bake 28-30 minutes
or until vegetables are tender,
stirring after 15 minutes.
Top with remaining cheese.
Serves 8, 1/2 C. each

(recipe: Kraft foods)
Southern Fried Chicken
1 C. crushed corn flakes
2/3 C. flour
1 T. salt
1/4 tsp. ground red pepper
2 eggs
1/4 C. milk
2 lb. chicken wings or legs
1 1/2 C. oil

Heat oil in large skillet on 
medium-high heat until it
reaches 350 degrees F.
Mix corn flakes, flour &
seasonings in shallow dish.
Beat eggs & milk in separate
shallow dish. Dip chicken
in egg mixture, then in corn
flake mixture, turning over
to evenly coat both sides.
Add chicken to hot oil and
cook, in batches, 15 minutes
or until chicken is golden
brown and cooked through,
turning occasionally.
Serves 8.

(recipe: Kraft foods)
Layered Black Bean Dip
1 (8 oz) pkg. cream cheese,
1 C. canned black beans,
1 (10 oz) can Ro*Tel diced
tomatoes & green chilies, drained
1 C. Mexican-style shredded

Spread cream cheese on bottom
of shallow plate; top with
remaining ingredients.
Makes 32- 2 T. each, servings.

(recipe: Kraft foods)
Creamy Au Gratin Potatoes
4 russet potatoes, sliced
into 1/4 inch slices
1 onion, sliced into rings
salt & pepper to taste
3 T. butter
3 T. flour
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded Cheddar

Preheat oven 400 degrees F. 
Butter a 1 quart casserole
dish. Layer 1/2 of potatoes into
bottom of dish; top with onion
slices then add remaining
potatoes. Season with salt &
pepper. In medium-sized
sauce pan, melt butter over
medium heat; mix in flour & salt.
Stir constantly with whisk for
one minute. Stir in milk; cook
until mixture has thickened.
Stir in cheese all at once,
continue stirring until 
melted, about 30-60 seconds.
Pour cheese over potatoes;
cover dish & bake 1 1/2 hours.

(recipe: Mary Free-Marys 
Recipe Exchange)
Easy Carrot Cake
1 (18 oz) box yellow cake mix
1 C. grated carrots
1/2 C. chopped pecans
1/2 C. raisins

Preheat oven 350 degrees F.
Prepare yellow cake according
to pkg. directions. Stir in
grated carrots, pecans & raisins.
Pour into large greased loaf
pan. Bake 50-60 minutes. Let 
cool & frost with cream cheese
(recipe: newspaper flyer)
Got a chance to see a 'classic' on Lifetime channel;
"Pride & Prejudice" (with Donald Sutherlund). That's
one of those 'need to see every few years' movies. 
Went to the local Parks & Recreation sale today-
let's just say 'somebody goofed'. For the past
few years they've had a sort of 'rummage/plant/
baked goods' sale, but this year they decided
to just make it plant/baked goods and very
few of those.I had a nice chat with one of 
the women there
who said she's hoping they go back to the old
method next year, as they haven't made very 
much  money this time (I can see why). Oh well-
not much else to mention except I finished the
blue scarf but will need to block it before
photo'ing it (it's curling up right now); up
to 58 chemo caps now and about 4 more inches
left to do on the embroidery (for the wreath
part, then comes the script; that should
take a good while as it's very tiny stitches).
Anyway, hope you're enjoying your day! Lots
 of pretty flowers popping up - especially
iris's (love them!)


Published in: on May 18, 2012 at 1:15 pm  Leave a Comment  

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