Nothing like a ‘Jump Start’ to my day!

After last night’s Ladies Fellowship at church and staying up late watching tv (cable ) I ended up sleeping in (10 a.m.!) Hadn’t been awake even 30 minutes and got a call from youngest son: “Can you pick me up at 11? Main water break at the school, they’re letting us out early.” The road next to the school was clogged with Water Department trucks loaded with big pipes – road was wet, lots of washed out sand (that’s what it looked like, anyway). Son said when they did the announcement school was closing early they nearly had a riot on their hands – the kids were super excited.  I’m sure he’s going to have a good day – out of school 3 1/2 hours early and off work today, too; sounds like the makings of a FUN day for an 18 yr old.

Haven’t heard from my friend about the free yarn yet (and, believe me, I’M EXCITED). No real plans for ‘things to do’ today, other than finish the laundry/fold, put away, etc.  The “Deli Spirals” appetizers I took to the fellowship were a hit – several comments of “Very Fancy! Did you make them? ” ( I was honest – “Nope – Gordon Foods, frozen section: Deli Spirals, $10). Ended up bringing some home, plus the other box in the fridge – breakfast for the guys & I (hey, not everyone eats ‘breakfast food’ for breakfast!).


Whipped Cream Frosting
(does not melt at room temperature)

1 (8 oz) pkg. cream cheese, softened
1/2 C. white sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 C. heavy cream

Combine cream cheese, sugar, vanilla
and almond extracts in large mixing bowl.

Fit mixer with whisk attachment
and mix on medium speed until smooth.
While mixture is still whipping, slowly
pour in heavy cream. Stop & scrape bottom
bowl a few times while whipping until
cream can hold a stiff peak. Serves 12

NOTE: Makes a great dip for fresh fruit

(recipe: Sally -friend of mine)

Herbed Chicken & Potatoes

8 small red potatoes
1 (5 lb) whole chicken
1 1/2 tsp. kosher salt
1 tsp. onion powder
1 tsp. dried rosemary, crushed
1 tsp. dried sage
1/2 tsp. ground black pepper

Place potatoes in 6 qt. crockpot.
Remove giblets from chicken, if
necessary. In small bowl, mix together
salt, onion powder, rosemary, sage &
pepper. Rub chicken with herb mixture;
place on top of potatoes. Cover &
cook on Low 7-8 hours or High
3-4 hours until a meat thermometer
inserted in thickest part of thigh
registers 175 degrees. Let stand
15 minutes before serving; serve
with potatoes.
TIP: You can freeze the pan drippings
in ice cube trays to use in other
recipes, if you like.

(recipe: Connie W-Slowcooker digest)

Dijon-Bacon-Cheddar Spread

1 (8 oz) pkg. cream cheese, softened
1 C. (4 oz) shredded sharp Cheddar cheese
1 T. Dijon mustard
2 slices bacon, cooked & crumbled
2 green onions, sliced & divided
Crackers -for dipping

Beat cream cheese & shredded cheese in medium
bowl with mixer until blended. Stir in mustard,

bacon & 2 T. onions. Refrigerate several hours or
until chilled. Let stand at room temperature 30
minutes before serving. Sprinkle top with
remaining onions. Serve with crackers.
Makes 12 servings – 2 T spread & 5 crackers each

(recipe: Kraftfoods)

Apple Cider Pot Roast

3 lb. boneless beef sirloin roast
2 tsp. salt
2 T. shortening
1/2 C. barbecue sauce
1/2 C. apple cider
6 medium potatoes, peeled &
8 carrots, thickly sliced
2 onions, sliced
1 (8 oz) pkg. frozen chopped okra

Rub roast with salt. Melt shortening in
large stockpot; add roast & cook over
medium heat 20 minutes, turning once.

Reduce heat; pour barbecue sauce & apple
cider over roast. Cover & simmer on top
of stove 2 1/2 hours. Add potatoes, carrots
& onions; continue cooking 1 hour or until
done. Add okra 15 minutes before end of
cooking time; serve hot. Makes 6 servings.

NOTE: As liquid evaporates, add water
throughout the cooking time.

(recipe: Rhonda G-Marys Recipe Exchange)

Zucchini Gratin

2 zucchini, cut into 1/4 in. slices
2 plum tomatoes, thinly sliced
1/2 C. finely chopped red onions
1/4 C. zesty Italian dressing
2 T. chopped fresh basil
3/4 C. Kraft Shredded Italian
Five-Cheese with a touch of
Philadelphia cheese

Preheat oven 425 degrees F.
Arrange 4 rows of zucchini
alternately with 3 rows tomatoes
on bottom of 9 inch square baking
dish sprayed with nonstick spray.
Overlap rows as necessary. Sprinkle
with onions, drizzle with dressing;
cover & bake 30-35 minutes or until

zucchini is tender, uncovering
after 20 minutes. Top with basil &
cheese; bake 5 minutes more or
until cheese is melted.  Serves 4

(recipe: Kraft foods)


Mashed Gingered Carrots

2 T. margarine
1 small onion, chopped 1 clove garlic,

1/4 tsp. ground ginger
2 (14.5 oz ea) cans carrots,
drained & heated
1 T. firmly packed light brown sugar
– Melt margarine in 2 qt. saucepan over
medium heat & cook onion, stirring
occasionally, until crisp-tender, about
3 minutes. Stir in garlic & ginger; cook,
stirring frequently, 1 minute. Stir in
hot carrots & brown sugar; mash.
Heat through. Serves 6

(recipe: Country Crock site)

Pizza Flag

6 oz. mozzarella cheese slices
1 T. margarine
2 C. fresh spinach leaves, rinsed &
patted dry
1 frozen pizza dough, thawed
1 C. Ragu pizza quick sauce
2 plum tomatoes, sliced in half
lengthwise & cut into slices
1 sliced red bell pepper
crushed red pepper flakes

Preheat oven 450 degrees F.
Stack 2 slices mozzarella cheese
together. Use kitchen scissors or small
knife to cut a few star-shapes out of the

cheese. Slice remaining cheese into 1-inch
strips. Melt margarine in large nonstick
skillet over medium heat. Add spinach;
cook until wilted, about 2 minutes. Remove
from heat; set aside.
Stretch pizza dough to fit a rectangular pan.

Spread pizza sauce evenly over dough. Sprinkle
spinach over top left corner of dough. Place
cheese ‘stars’ on spinach (makes star portion
of American flag). Lay tomatoes or peppers

and cheese strips in alternating strips on rest
of pizza (makes the ‘stripes’ of Amer. flag)
Bake 10-20 minutes until cheese is melted &
starting to turn golden & crust is starting to
brown. Remove from oven, serve with crushed
red pepper flakes, if desired. Serves 8

(note: A ready-made pizza dough may be
substituted for frozen dough)

(recipe: Country Crock site)

Spicy Mexican Spirals

(finger food)

1 (8 oz) cream cheese, softened

1 C. finely chopped, cooked chicken or

cooked shrimp

1 c. shredded Pepper Jack or 4-Cheese

blend cheese

1/3 C. finely chopped red pepper**

1/4 C. chopped fresh cilantro

2 T. finely chopped fresh jalapeno**

2 tsp. cumin

salt, to taste

4 10″ flour tortillas

Serve with salsa & sour cream

Combine cream cheese, chicken (or shrimp),

shredded cheese, chopped pepper, cilantro,

jalapeno, cumin & salt. Spread mixture

evenly over tortillas; roll up tightly and

wrap in plastic wrap. Chill for at least 2

hours or up to 24 hours.

Preheat oven 350 degrees F.

Trim ends that have no filling, then cut

each roll into 1/2 inch slices. Arrange

slices on greased cooking sheet. Spray

tops of spirals with nonstick spray. Bake

12-15 minutes or until lightly browned.

Serve hot with salsa & sour cream.

Can be made ahead; slice & freeze

uncooked slices for up to 3 months.

Bake as needed.

** Poster noted: I have substituted

Ro*Tel diced tomatoes & green chilies,

drained very well, for the jalapeno &

red pepper. If you prefer your food spicy

but not hot, omit jalapenos and use

4 cheese blend rather than Pepper

Jack cheese.



Blueberry Dream Bars

1 C. sugar

8 oz. dried blueberries or dried

cherries, finely chopped

1 C. flour

1 C. quick-cooking oats

1/2 tsp. salt

3/4 C. butter, cut into chunks

1 large egg yolk

In 1-2 quart saucepan, stir

together 1/4 C. sugar, blueberries,

& 1 1/4 C. water. Bring to a boil

over high heat then reduce to

maintain a simmer. Cover & cook

stirring occasionally, until fruit

is soft & most of liquid is absorbed,

about 45 minutes. Chill until cool,

about 40 minutes.

In a bowl of food processor, mix

flour, oats, salt & remaining 3/4 C.

sugar until combined. Cut in butter

to form coarse crumbs. Add egg

yolk; mix or pulse until mixture

comes together in a crumbly

dough. Divide in half; press

half mixture evenly over bottom

of a buttered 8 x 8 baking pan.

Chill pan & reserved dough while

filling cools.

Preheat oven 350 degrees F.

Spread blueberry mixture evenly

over crust in pan, then sprinkle &

pat remaining half of dough evenly

over blueberry layer. Bake 35-40

minutes, until top is browned &

filling is bubbling around edges. Let

cool about 15 minutes, then cut
into squares. Serve warm or let

cool completely. Makes 9 bars.

(recipe: DDJ 08/30/12)


Autumn Apple Bread

1/4 C. shortening

2/3 C. sugar

2 eggs, beaten

2 C. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 c. coarsely grated, peeled

raw tart apples

1 tsp. grated lemon rind

2/3 C. chopped walnuts

Preheat oven 350 degrees F.

Cream shortening & sugar until

light & fluffy; beat in eggs. Sift
next 4 ingredients; add alternately

with apple, to egg mixture. Stir in

lemon rind & nuts. Grease &

flour a 9 x 5x 3 loaf pan; pour

batter into pan, bake 50-60

minutes. Cool before slicing.

Makes 1 loaf.

(recipe: Rhonda G-Marys

Recipe Exchange)


Looks like another nice, Fall day out there – the ground (and my car) were wet – guessing it rained last night. It’s sunny & clear now, thin clouds in a very bright blue sky and 64 degrees F.  Hope you have a nice day – if you get a chance, sip some fresh cider (drink of choice in these parts this time of year), put your feet up, read a book, take a ‘power’ nap, have a small sweet treat – in short: ENJOY YOUR DAY!!!



Published in: on October 2, 2012 at 11:22 am  Comments (1)  

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One CommentLeave a comment

  1. You have a great day too my friend!

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