Thirty-six and counting and other GOOD NEWS!

Today is our 36th wedding anniversary (photo from last year, same time). Tonight we plan on going to Outback Steak House to celebrate (never been there).  It’s been an adventure – we’re still learning about each other as we age (gracefully) together – three sons and one grandson later, it’s still good.

Today was my visit with the radiologist – MY MAMMOGRAM  WAS ALL CLEAR!!! Now I can say, it’s been one year since the initial cancer diagnosis and I’m CANCER-FREE! (of course, still have to go through 5 years of check-ups & mammograms, but HEY- I CAN DO THAT!) I celebrated by taking a nice, slow stroll through the ‘healing’ garden next to the cancer center and took lots of photos on my cell phone of all the lovely flowers blooming there. Rang the wind chime, picked a very small daisy and pinned it in my hair; thanking the LORD for all He’s done to bring me to this place and time in my life. Last year I asked Him to allow me more time to see my sons and grandson grow more – He’s done that. I know lots of people (especially ones who’ve survived a big thing) that you need to treasure every day – sometimes that isn’t easy, for various reasons, but EVERY day is a gift (even the bad ones – they teach us patience and endurance). Treasure even the BAD days – they’re there to teach you to appreciate the GOOD days – it makes them all the sweeter! (believe me – I’ve had lots of bad days in my life, but I’m still here to PRAISE THE LORD through it all.  Sixty four years old, one year cancer-free and married to my husband 36 years now – three healthy sons and a 6 yr old grandson to give thanks for –



Took the 6 chemo caps in to the cancer center and was thinking of ‘what next’ to knit? Saw a really cute idea for little knit  baskets – they’re Christmas ornaments – and am thinking of making them for my knit group ladies (I’d need to make about 30).

I attempted my first one last night and think I’m going to modify them a bit – not exactly sure that’s what I want make, but we’ll see. (I did the knitting needles about 4 yrs ago for the knit pins I made the ladies). Was thinking maybe I could carve the end of a toothpick to make a tiny crochet hook for those ladies who only crochet – but then I’m getting ahead of myself here. Still need to think about this project a bit more and decide if I really WANT to make 30+ of these . . . we’ll see.

Recipes? Still have lots for ya!


Cheesy Crustless Quiche

1/2 stick butter (1/4

1/4 C. flour

3/4 C. milk

1 C. cottage cheese

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. Dijon mustard

5 eggs

4 oz. cream cheese, softened

6 oz. shredded Swiss cheese

3 T.  grated Parmesan cheese

1/4 C. chopped green onions

3 slices cooked bacon, crumbled

6 cherry tomatoes, cut in half

Melt butter in medium skillet on
medium heat. Stir in flour; cook,

stirring until bubbly. Gradually

add milk; cook over medium heat,
stirring occasionally, until sauce

thickens. Remove from heat; set

aside to cool, about 15-20  minutes.

Preheat oven 350 degrees F.

Combine cottage cheese, baking

powder, salt & mustard; set aside.

Beat eggs in large mixing bowl. Slowly

add cream cheese, cottage cheese

mixture & milk/flour sauce. Fold in

Swiss & Parmesan cheeses. Pour into

a butter 10″ pie plate. Sprinkle top

with chopped green onions & crumbled

bacon. Arrange tomato slices, cut side

up, around top. Bake 40 minutes, until

puffy & lightly browned. A knife inserted

into center of quiche should come out

clean. Let rest 15 minutes, then serve.

Makes 8 servings.

(recipe: Rhonda G-Marys Recipe



Island Pineapple Chicken Breasts


4 green onions

3 T. butter
4 skinless chicken breast halves

flour seasoned w/ salt & pepper

1 (14 oz) can sliced pineapple

1 avocado

brown rice, cooked separately

Preheat oven 350 degrees F.

Chop onions using only 1 inch of

green tops. Saute in 1 T. butter

until glazed; transfer to crockpot.

Coat chicken breasts in seasoned

flour; saute until brown on both

sides; transfer to crockpot. Drain

pineapple; pour juice over

chicken. Cover & cook on Low

3-4 hours or High 1 1/2 – 2 hours

or until breasts are tender. Saute

pineapple slices in butter until

golden; place on heated

platter. Top each with a chicken

breasts. Slice avocado into 8

lengthwise strips & place 2

slices on each chicken breast.

Serve pan drippings over cooked

rice. Serves 4.



 Chocolate Mississippi Mud Pie


2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter or marg., softened


12 oz. Cool Whip
3/4 c. sugar
8 oz. cream cheese, softened
1 small pkg. instant chocolate pudding mix
1 small pkg. instant butterscotch pudding mix
3 C. milk

Thoroughly blend crust ingredients; press firmly
in bottom of pan. Blend together half Cool Whip,
sugar & cream cheese. Spread mixture on top of
crust. Whip together puddings & milk; spread on
top of cream cheese mixture. Top with remaining
Cool Whip & refrigerate.

(recipe: Rhonda G, Marys recipe Exchange)

Bacon-Swiss Spinach Salad

4 strips thick-sliced bacon, cooked crisp,
drained, crumbled; reserve drippings
1 egg, hard-boiled, peeled & sliced
3 green onions, sliced into 1 inch pcs,
using both white & green parts
1/4 red onion, sliced thin & separated
12 grape tomatoes, halved
1 small cucumber, sliced thin
3 oz. Swiss cheese, cubed
2 large handfuls baby spinach, about
half bag
2 large handfuls romaine hearts salad
mix, about half bag
2 T. bacon drippings
1/4 C. apple cider vinegar
1/3 C. water
3-4 T. olive oil
salt & pepper, to taste

Combine lettuce, spinach, all
vegetables & Swiss cheese in a
large bowl. In medium bowl, whisk
together bacon drippings, vinegar,
water, oil, salt & pepper to taste.
Drizzle dressing over greens
mixture. Scatter crumbled bacon &
sliced egg over top. Serve immediately.
Makes 2 servings as an entree or
4 as a side salad.

(recipe: kaitsmimi-RDJ 07/06/12)

Grilled Zucchini with Teriyaki Sauce

2 medium zucchini, cut in half lengthwise
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 C. La Choy Teriyaki Stir Fry sauce-marinade

Spray cold grate of grill with nonstick spray.
Prepare grill for medium heat. Spray cut sides
of zucchini with nonstick spray, sprinkle with
salt & pepper. Grill cut sides down 10 minutes
or until tender. Turn zucchini over; brush with
teriyaki sauce; grill 2 minutes more.
Serves 4 (1/2 zucchini each)

(recipe: readyseteat)

Glazed Sugar Snap Peas

2 T. margarine
1/4 C. finely diced onion
1 tsp. finely minced garlic
1 (16 oz) pkg. frozen sugar snap
3 T. water
2 T. packed brown sugar
1 T. spicy brown mustard
1/8 tsp. salt

Melt margarine in large skillet over

medium-high heat. Add onion & garlic;
cook 2-3 minutes or until tender,
stirring occasionally. Add all remaining
ingredients to skillet; reduce heat to
medium & cook 5 minutes or until
mixture is hot & peas are tender.
Serves 4 (3/4 C. each)

(recipe: ready seteat)

Caprese Chicken & Bacon

8 strips bacon
4 boneless skinless chicken breast halves
(6 oz ea)
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese

Preheat oven 400 degrees F.
Place bacon in ungreased 15 x 10 baking
pan, bake 8-10 minutes or until
partially cooked but not crisp. Remove
to paper towel to drain. Place chicken
in ungreased 9 x 13 pan; brush with
oil & sprinkle with salt & pepper. Top
with tomatoes & basil. Wrap each
in two strips bacon, arranging bacon
in a crisscross pattern. Bake, uncovered,
20-25 minutes or until meat thermometer
registers 170 degrees F. Top with cheese,
bake 1 minute longer or until cheese is
melted. Makes 4 servings.

(recipe: Peg – Marys Recipe Exchange)

Super Potatoes

2 (16 oz) containers sour cream
2 C. shredded Cheddar cheese
2 (3 oz) bags real bacon bits
2 pkts. Ranch Dip mix
1 large (28-30 oz) bag frozen hash
brown potatoes, the shredded kind

Preheat oven 400 degrees F.
Combine first 4 ingredients, mix
in hash browns. Spread into a greased
9 X 13 pan. Bake 45-60 minutes.

(recipe: Sandy-Marys Recipe Exchange)

Sweet Potato Cake

2 C. sugar
2 C. flour
1/2 C. mashed sweet potatoes
3 eggs, beaten
1 1/2 C. cooking oil
2 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg

Cream Cheese Frosting:

1 lb. confectioners sugar
1 (8 oz) pkg. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
1 C. chopped nuts (optional)

Preheat oven 350 degrees F.
Mix all ingredients for cake
together; pour into 3 greased &
floured cake pans. Bake 30 minutes.
Cool cakes on wire rack before

Prepare frosting:
Mix all frosting ingredients together
and frost after cake cools.


Smoky Pimiento Cheese Spread

1 C. grated sharp Cheddar cheese
1 1/2 C. grated Parmesan cheese
1 C. grated smoked gouda cheese
1 (6 oz) jar roasted red peppers,
drained & chopped
1 (3.5 oz) jar diced pimiento-
1 C. mayonnaise
2 large jalapenos, seeded & chopped
6 dashes Worcestershire sauce
2 T. Tabasco chipotle pepper sauce
1 T. honey
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Thoroughly mix all cheeses in a mixing
bowl. Add roasted peppers & pimiento,
stir well. In separate bowl, combine the
remaining ingredients – well. Taste &
adjust seasonings as needed. Stir mayo
into cheese mixture; blend well. Refrigerate
in an airtight container for up to one week.
Serves 8-10.

USES: Great for sandwiches, as a dip for
vegetables or a spread on toast.


There’s my entries for this day – ENJOY

your day! Find something YOU LIKE and

DO IT! Whether it be sipping some nice

hot tea, reading a book, listening to your

favorite music/cd/tape/speaker, or

indulging in a little chocolate (I had a

little bit of ice cream earlier), taking a

walk, singing at the top of your lungs –


Happy DAY! Big hugs;


ps: The cancer center was holding a used book sale – if you’ve known me long, you know I LOVE to read – bought $8.00 worth – at 50 cents a book – came home with 16 books – I’m a happy camper!

pps: Weather today is PERFECT! Sun shining, lots of big, white fluffy clouds, nice breeze – about 76 degrees – PERFECT WEATHER!!!


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2 CommentsLeave a comment

  1. Hi, we love your blog and have nominated you for the Sweetest Blog Award. If you would like to accept the award and see what you have to do next follow this link to our site for the Super Sweet Blogger Award rules;

  2. A big congratulation on 36 years of learning, loving, and I hope laughing at the good and the not so good. May you have 36 more but even better than these last ones because you deserve them.

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