Been Shoppin’!

It’s been a busy week so far, hard to believe it’s already Thursday – ever have that kind of situation? Went shopping at KMart yesterday for their $1.00 a bottl 2 ltr. Mountain Dew (husband loves the stuff) and found some very nice men’s long-sleeved dress shirts at 40% off – (yay) bought 3 for the sons. Went back today and found more nice items at 40 – 50 % OFF! Bought myself nice gloves (mine are really worn) – almost didn’t get them because they’re $19.99 BUT looked up and saw the 50% off sign and said: YES!!! Got scarves for two young ladies and 2 pairs of Joe Boxer soft slipper-socks to go with them, 3 packages of double-edged disposable razors for the guys stockings – I’m almost ahead of myself on Christmas shopping! I have always been a ‘don’t like to shop for Christmas’ person, but this year the shopping is almost doing itself – finding nice things at bargain prices – MY KIND OF DEAL!!! Still have to go on line and order husband’s favorite powdered cinnamon tea – strange stuff, but he loves it.

Last night was our special needs group and it was really busy – must have been the full moon, but several of our students were really having emotional issues (really hard to deal with in the midst of around 35 other students – tends to disrupt the class BIG TIME).

Tuesday was Knit/Crochet MOVIE night – food theme: baked potatoes. Good food, good movie: “A Walk in the Clouds” with Keanu Reeves (1991) – oldie but really good ‘chick flick’.

How’s your weather lately? It’s been chilly but clear – daily in the low 30’s with some wind (’bout froze my ‘whatevers’ yesterday just pumping gas!). Last night I looked up into the very cold, clear night air and saw a bright ‘something’ at about the 10 o’clock position to the moon. Mentioned it to husband and he looked it up on-line – turns out it’s JUPITER! It was very bright and I didn’t know if it was a star or planet – neat to see!

Speaking of pumping gas – how’s your gas prices? Our’s are a bit goofy – I got (low grade) gas 2 days ago at $3.59/9 and thought I was doing something. Later in that same day I drove by and it was $3.53/9 – sigh. Today drove by Speedway and it was $3.49/9! Go FIGURE! At least it’s going DOWN!!!

Are you finally out of leftovers and leftover turkey? We still have one sandwich-sized plate full of sliced turkey – have been considering making turkey soup with it, but still like having that around to just make a quick sandwich. Turkey on a flour tortilla, some shredded extra sharp Cheddar cheese, a bit of Miracle Whip, little spicy mustard and – to top it off – cranberry-orange relish – YUM!  (I use small flour tortillas instead of bread – much lower in carbs – being diabetic.)

Speaking of health – went to Dr for regular check up, Tuesday morning. Was fully expecting a big lecture on my weight AND my blood sugar levels – was pleasantly surprised! Took my blood there – it was in the ‘normal’ range; weight was 3 lbs less than a year ago – (not great, but lower!) YAY! Have decided to, once again, make an effort to get both weight & blood under control more (I tend to snack on things that I shouldn’t – like potato chips, or corn chips with melted Cheddar cheese/salsa & sour cream – a cookie here & there – you get the idea. We’ll see where this goes – not the best time of year to attempt this being Christmas goodies are coming in the near future!


Cinnamon Breakfast Cake

2 C. flour
4 T. brown sugar
4 tsp. baking powder
4 T. shortening
1/2 tsp. salt
1 egg, well beaten 1/4 C. seedless raisins
1/2 C. milk
2 T. sugar
1 T. butter, melted
2 tsp. cinnamon

Preheat oven 425 degrees F.
Sift flour with baking powder & salt. Add
brown sugar; cut in shortening with
2 forks. Add egg & enough milk to form
a soft dough; add raisins. Grease & flour a

8 or 9 inch cake tin. Pour mixture into
pan & pour melted butter over top of
cake. Sprinkle with 2 T. sugar & cinnamon.
Bake 20-25 minutes.

(recipe: Rhonda G-Marys Recipe Exchange)

Turkey – Rice Soup

1 C. water 4 C. chicken broth
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1 (10 oz) pkg frozen mixed vegetables
(2 cups)
1 C. quick-cooking rice
2 C. chopped cooked turkey or chicken
1 (14.5 oz) can diced tomatoes

In large saucepan, combine broth, water,

rosemary & pepper; bring to boil. Stir in
mixed vegetables & rice; return to boil &
reduce heat. Cover & simmer 10-15 minutes
or until vegetables & rice are tender. Stir
in turkey & undrained tomatoes; heat
through. Makes 6 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Chicken Chowder

1/2 C. chopped carrots
1 C. milk
1 C. chicken broth
1/8 tsp. white pepper
1 onion, chopped
2 cloves garlic, minced 1 potato, peeled & cubed
1/2 lb. boneless, skinless chicken breasts,
cut into 1″ pieces
2 (15 oz, ea) cans creamed corn
1/4 C. dried potato flakes
1/2 C. grated Parmesan cheese

Combine all ingredients except dried
potato flakes & cheese, in crockpot.
Cover & cook on Low 5-6 hours or
until potatoes are tender & chicken
is thoroughly cooked. Add potato
flakes & cheese, stir well to combine.

(recipe: Slowcookerdigest)


1 1/2 C. drained mandarin orange chunks
2 apples, cored & chopped
2 bananas, sliced
1 small tub sour cream
1 pkg. mini-marshmallows
1/2 C. coconut
1/2 C. chopped pecans
1 1/2 C. drained pineapple chunks

Mix all ingredients together, pour into
large bowl. Refrigerate at least 1 hour
before serving. Serves 8


Hash Brown Potato Bake

1 bag hash browns
1 can cream of chicken soup

1 small container sour cream
1/4 C. margarine
1/4 tsp. onion, grated
salt & pepper, to taste
grated Cheddar cheese
1 small bag crushed sour cream &
onion potato chips

Preheat oven 350 degrees F.
Butter a large casserole dish.
Combine hash browns, soup, sour
cream, margarine, onion, salt & pepper
in large mixing bowl. Spread mixture
into prepared dish. Cover mixture with
grated Cheddar cheese, crushed chips &
pepper. Bake 1 hour or until brown & bubbly.
Serves 12


Turkey-Zucchini Pie

4 C. raw zucchini, diced

4 C. cooked, cubed turkey
1 1/2 C. butter
1 C. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. basil
2 T. dried parsley flakes
8 oz. shredded mozzarella cheese
2 eggs, beaten
1/2 C. Parmesan cheese
1 1/2 cans crescent rolls
2 tsp. yellow mustard

Preheat oven 350 degrees F.

Press crescent rolls into a pie plate;
brush with mustard; set aside. Cook
zucchini, turkey, onion & all spices in
butter until tender; remove from heat.
Add eggs & cheeses; mix well. Pour

mixture into pie plate. Bake, uncovered,
20-30 minutes. Let stand 10 minutes
before serving. Serves 12

Zippy Turkey Pot Pie

3/4 C. milk
1/4 C. Miracle Whip dressing
1 T. flour
1 1/2 C. shredded sharp Cheddar
3 C. chopped, cooked turkey
(about 1lb.)
1 (10 oz) pkg frozen mixed vegetables
(peas, carrots, green beans, corn),
1/4 C. chopped onion
1 ready-to-use refrigerated pie crust
(1/2 of 14.1 oz pkg)

Preheat oven 400 degrees F.
Mix milk, dressing & flour in large
microwaveable bowl. Microwave on
High 2-3 minutes or until sauce is

thickened, stirring after each minute.
Stir in cheese; microwave 1 minute.
Mix until well blended. Add turkey,
mixed vegetables & onions; toss to
coat. Spoon into 9-inch pie plate,
smooth surface. Place crust over
filling, flute edge & seal to rim of
pie plate. Cut several slits in crust
to allow for steam to escape. Place
pie on baking sheet. Bake 30-35
minutes or until crust is golden
brown. Let stand 10 minutes
before serving. Serves 6

(recipe: Kraft foods)

Cheese ‘n Bacon Stuffed Mushrooms

12 large fresh mushrooms (1 lb)
4 oz cream cheese, softened
1 clove garlic, minced

4 slices bacon, cooked & crumbled
1/2 C. shredded sharp Cheddar cheese
1 T. chopped fresh parsley

Preheat oven 350 degrees F.
Remove stems from mushrooms; discard
or reserve for another use. Mix remaining
ingredients; spoon into mushroom caps.
Place, filled-sides up in shallow baking
dish. Bake 18-20 minutes or until heated
through. Serves 12

(recipe: Kraft foods)

Cheeseburger Soup

1 lb ground beef
4 cans chicken broth
5-6 potatoes, peeled & cut into cubes
shredded cheese
salt & pepper (to taste)
sour cream

Brown ground beef, drain. Add broth to pot with
ground beef. When broth starts to boil, add
potatoes. Cook until potatoes are soft. Add cheese,
cook until cheese is melted. Add salt, pepper &
sour cream when serving.

(recipe: Sandy-Marys Recipe Exchange)

Sour Cream Apple Squares

2 cups  flour

2 cups firmly packed brown sugar

1/2 cup butter

1 cup chopped nuts

1 tsp. 2 tsp cinnamon

1 tsp. soda

1/2 tsp salt

1 cup dairy sour cream

1 tsp vanilla

1 egg

2 cups peeled & finely chopped apples

Preheat oven to 350 degrees.

Lightly spoon flour into measuring cup

and level off. In large bowl combine

first three ingredients and blend at low

speed until crumbly. Stir in nuts. Press

2 3/4 cups of the crumb mixture into

ungreased 13×9 pan. To rest of the

ingredients add cinnamon, soda, salt,

sour cream, vanilla, and egg. Stir in

apple. Spoon over base. Bake 25-30

minutes until toothpick inserted

comes out clean. Cut into squares

and serve with whipped cream.



Traditional Brunswick Stew

1 lb. chicken, cut into pieces
1 large onion
1/2 lean ham, cut into small pieces
3 pints tomatoes
1 pint lima beans
4 large potatoes, diced
1 pint grated whole kernel corn
1 T. salt
1/4 tsp. pepper
red pepper, to taste

Cut up chicken, place in large pan with
3 quarts water, large onion & ham; simmer
gently two hours. Add tomatoes, lima beans,
potatoes, grated corn, salt, pepper & red pepper.
Cover & simmer gently one more hour, stirring
frequently to prevent scorching. Serve hot.

(recipe: moms2moms site)


Nacho Mini Muffin Nibbles

3 eggs
1/2 C. milk
1/4 C. chopped green onions with tops
1/4 C. (1 oz) shredded cheese for tacos

2 T. jalapeno nacho slices, drained
1/3 C. flour
1/4 tsp. salt
1/4 tsp. baking powder
additional chopped green onions, with tops

Preheat oven 425 degrees F.
Generously grease 25 mini-muffin cups, heat the
‘pans’ in oven.In blender, blend all ingredients except additional
green onions at medium speed until well blended,about

30-45 seconds. Fill hot muffin cups 2/3rd
full.Sprinkle tops with additional chopped onions,
if desired. Bake until puffed & lightly browned,
about 10 minutes. Makes 24 appetizers

(recipe: Rhonda G-Marys Recipe Exchange)-

Wow – when I look over the recipes I’ve saved for you, I’m surprised at how many there are – and I’ve yet to peruse the ones coming in lately! Look out, readers – lots of holiday recipes comin’ your way soon! If I hadn’t been so busy earlier in the week I would have posted more of them – sorry, will try to catch up soon. Was chatting with the cashier while I was in line and she was mentioning starting her holiday baking – I’d TOTALLY forgotten about that! Oh well, there’s always another day – eh? This year I think I’ll go with the frozen, already made/just need to be baked/ Gordon Foods Service sugar cookies, for starters. They make a lot, they’re large and the guys like them. Now I’ll have to start going through the Christmas cookie recipes and start planning on shopping for the ingredients for them. It’s always ‘something’, right? I’m just thanking the Lord for the health that I DO have; yes, I tire easily and have to plan out just what I want to do for the day, knowing that if I ‘over-do’, I really pay for it the next day. Since my doctor was happy with my health right now, I guess I should be happy, also!

I’m grateful that I’m ‘this side of the grass’ and able to breathe another day – THANK YOU, LORD!

Big hugs;



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