Monday Mumblings

Quiet day – spent about 1  1/2 hours at Best Buy this morning waiting for the Geek Squad to get their ‘act’ together; husband took his old computer in to them three weeks ago (it kept freezing up). After many phone calls back & forth, they finally said that they can’t do any more to it – it won’t load Windows anymore. (sigh – he LIVES on that computer). Anyway, he picked out  a new Gateway & monitor and will attempt what he can to get the old information out of the old computer. I must say, this time around – their ‘swiftness’ was certainly NOT something I was impressed with. While we were waiting one of the guys there asked what we were waiting for – we told them ‘to pick up our old tower and then pay for the new computer’ – let’s just say, a good 45 minutes later someone ELSE asked that same question – apparently they don’t COMMUNICATE with each other much – no one ‘finished the job’!!!  (they needed to put the outer cover on the tower – no one did!) Anyway, I finally went out to the car and knit and let my husband do the ‘waiting’ for his computer!

Weather is still nice – in the low 70’s during the day, sunny with big, fluffy clouds. Lot’s more recipes to share:


Grandma’s Mayonnaise Cake w/

Pudding Frosting




2 C. flour

1/2 C. baking cocoa (powdered)

1/4 tsp. salt

1 tsp. baking soda

1 C. sugar

1 C. mayonnaise

1 1/2 C. cold water

Pudding Frosting:

1 C. water

1 C. sugar

3 T. baking cocoa (powdered)

1 C. milk

3 T. cornstarch

1 T. shortening

1 tsp. vanilla

Preheat oven 350 degrees F.

Mix all cake ingredients together

in medium bowl; beat with elec.

mixer 3 minutes. Pour batter into

2 8-inch greased & floured cake pans.

Bake 20-30 minutes or until toothpick

inserted in center of pan comes out

clean. Let cool then place on large

cake plate or tray.


In saucepan, combine water, sugar &

cocoa. Bring to boil. Mix milk & cornstarch;

set aside. When water/sugar/cocoa mixture

comes to a boil, turn heat down to

medium and remove from heat. Stir

cornstarch mixture until blended. Slowly

stir cornstarch mixture into boiling

mixture. Place pot back on stove over

medium heat; add vanilla & shortening.

Mixture will begin to thicken and look

like chocolate pudding. When it has

thickened, pour mixture over cooled




French Onion Soup


6 medium sweet onions, sliced thin

1 clove garlic, minced

2 T. butter, unsalted

2 (14 oz) cans beef broth

2 T. Worcestershire sauce

1/4 tsp. freshly cracked black pepper

8 slices French bread, 1 inch thick

8 slices Swiss or gruyere cheese

1/4 C. dry sherry (if desired)

In large skillet, cook onions & garlic

on low heat in hot butter about 20

minutes, stirring several times. Transfer

onion  mixture to 5 quart crockpot. Add

beef broth, Worcestershire sauce & 1

C. water. Cover 7 cook on Low 6 hours

or High 3 hours. Before serving soup,

toast bread slices with a cheese slice

on top. Broil 3 minutes or until cheese

is light brown & bubbly. Ladle soup

into bowls, top with toast.

Makes 8 servings.



Cheese ‘n Bacon Grits

4 C. chicken stock

3 T. unsalted butter

1 1/2 C. regular grits

1 C. cooked, drained & crumbled

smoked bacon (about 1 lb, uncooked)

1 3/4 C. shredded Monterey Jack Cheese

4 green onions, thinly sliced

1 t. Tabasco sauce

kosher salt, to taste

freshly ground black pepper, to taste

In large, heavy skillet, bring chicken

stock to a boil then adjust heat to

simmer. Add 1 T. butter. When it has

melted, begin to pour in grits with one

hand while constantly whisking using a

long-handled wooden spoon. Stir until

grits become thick & absorb the liquid.

This should take about 7-10 minutes.

Remove pan from heat, stir in remaining

2 T. butter, bacon, cheese, green onions

& Tabasco. Combine everything thoroughly

& season with salt & pepper.

Preheat oven 350 degrees F.

Butter an 8 x 8 pan; spread grits into

pan. Bake 30 minutes or until they are

heated through. Serve hot. Serves 4-6.

(recipe: Rhonda G-Marys Recipe Exchange)


Unstuffed Cabbage

1 C. long-grain white rice,


1 (14 oz) can chicken broth

6 C. chopped green cabbage

1 lb. ground beef

1 C. chopped onion

1 (14.5 oz) can stewed

tomatoes, undrained

1 (8 oz) can tomato sauce

2 tsp. granulated sugar

1/4 tsp. ground black pepper


Place rice & broth in 3 qt.

saucepan. Bring to boil over

medium-high heat; stir. Top

with cabbage, DO NOT stir.

Cover, reduce heat to medium-

low. Cook 15 minutes or until

rice & cabbage is tender. Cook

beef & onion in large skillet

over medium-high heat 5 minutes

or until beef is crumbled & no

longer pink, stirring occasionally,

drain. Add undrained tomatoes,

tomato sauce, sugar & pepper to

meat. Break up tomatoes with

spoon; reduce heat to medium-low,

simmer about 10 minutes. When rice

mixture is done, add to skillet;

toss together. Serves 6

(recipe: readyseteat)


Bacon-Topped Mac ‘n Cheese


3 C. uncooked elbow macaroni

(about 12 oz)

1/4 C. butter or margarine, cut

into pieces

1 (12 oz) can evaporated milk

1 1/2 C. half & half

3 C. shredded mild Cheddar cheese

(12 oz)

8 oz (half of 16 oz loaf) Velveeta,

cut into cubes

2 tsp. Dijon mustard

1/4 tsp. salt

1/4 tsp. pepper

1/2 C. chopped packaged,pre-

cooked bacon (about 8 slices)

Spray inside of crockpot with non-

stick spray. Cook & drain macaroni

as directed on pkg, using  minimum

cook time. Place macaroni in crock;

immediately add butter & stir until

melted. Add evaporated milk, half &

half, 2 1/2 C. Cheddar cheese, Velveeta,

mustard, salt & pepper; stir to blend

well. Cover; cook on Low 2-3 hours,

stirring once halfway through cooking

time. During last 15 minutes of

cooking, sprinkle with remaining 1/2

C. Cheddar cheese & the bacon.

(recipe: Sandy-Marys Recipe Exchange)


Apple Brownies

1 stick of butter or margarine,


1 cup sugar

1 egg

1 cup plain flour

1/2 teasp. salt

1 teasp. cinnamon

1 cup of finely chopped apples

1/2 cup of chopped pecans (optional)

1/2 cup of raisins (optional)


Preheat oven 350 degrees F.

 Cream the margarine and sugar, then

add egg.  Sift flour, baking powder,

salt & cinnamon;add to mixture. Beat

well,fold in apples and pecans. Pour

into greased 8″ square pan.  Bake

40-45 minutes. Cool,cut into squares.

(recipe: DDJ 08/10/12)


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)

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)

Going to make this a short entry – oldest son & grandson just came over for a surprise visit! It’s always nice to see them.  Tonight’s the Ladies Fellowship at church and we’re supposed to bring appetizers – I couldn’t come up with an idea so I went to Gordon Food Service and bought two boxes of these spiral-wrap slices (60 per box) – they have meat & cheese in them, three different varieties. You can heat them up, also (I tried that with 6 of them – they all stuck to the foil, so I’m going to use their first suggestion and serve them cold).

Workin’ on a few more baby hats using the new yarn I ordered; they come out really soft & fuzzy (like the old fashioned chenille bathrobes).  Not much else new around here – enjoy your day/evening!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Our trip back to Home Depot to get a refund on the installation charge was about the same. Some I’m sure what to do— to the supervisor will have to come up and do this –when we find her. A lot of stand and wait.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: