Moving Day – sigh . . .


Today our middle son moved to live with a friend; to say it was stressful would be putting it VERY mildly. I’m a ‘Type A’ personality: meaning I do well if I have everything all planned out in advance, make tons of lists to remember all items, etc. – middle son is NOT. I woke up at 8 a.m. and thought: ‘Wonder what time he’s going to want to get started loading the car?’ Answer: Noon . . . sigh. By then I’d pretty much packed up almost everything, except the clothes in his drawers. After much ‘stress’, we finally got going around 2:10 p.m. He will now be living about 15 minutes away; he’s returning tomorrow to pick up more ‘stuff’ – I kind of gave up on the helping part. I asked a friend of mine why is it that he’s managed to get everyone who would ‘help’ him, totally angry at him, all in the same day. Her reply – “My son did that every time he came home or went back to college; I think it just makes the separation easier for them.” Anyway, he’s now in his ‘new home’ and we’re down to a 3-person household. His roommate thought it was amusing that I bought toiletpaper for them – son said: “She bought about a week’s worth of groceries for us!” (Hey, as a Mom, it’s what I do!)

Nothin’ much new other than the above; finished grocery shopping yesterday, dinner is leftover homemade pizza. Have to leave in about 2 hours to pick up youngest son from work; he’s working weird (to me) hours this week (short hours). Tonight it’s 4:15-8:30p.m. – not much as far as $$$ goes BUT it’s a job!

Lots ‘o recipes for ya:


Cheesy Chicken & Potatoes

1 large green pepper, chopped
1 lb. red potatoes (about 3) very thinly
1 tsp. paprika*
8 small bone-in chicken thighs (2 lb),
skin removed
1 (10.5 oz) can cream of chicken soup
1/4 lb. (4 oz) Velveeta, cut into 1/2 inch cubes
1 T. Worcestershire sauce
1/4 C. chopped fresh parsley

Place peppers in crockpot sprayed with non-
stick spray; top with potatoes. Sprinkle paprika

over chicken. Place 4 thighs on potatoes,
cover with soup & remaining thighs. Cover with
lid. Cook on Low 6-8 hours or High 3-4 hours.

Using a slotted spoon, transfer chicken & vegetables
to a platter; cover to keep warm. Set crockpot to
High setting. Add Velveeta & Worcestershire sauce to reserved

liquid in crockpot; stir. Cover with lid;
cook 5 minutes. Stir until cheese is completely
melted & sauce is well blended. Spoon over chicken
& vegetables; top with parsley. Serves 4

*can use smoked paprika, if desired
(recipe: Kraft foods)

Layered Mexican Casserole

1/2 lb. ground beef
1 (11 oz) can corn, drained*
1 1/2 C. thick, chunky salsa
2 C. cottage cheese 1 (8 oz) container sour cream
5 C. tortilla chips, divided
1 1/2 C. shredded Cheddar cheese, divided

Preheat oven 350 degrees F.
Brown meat in large skillet; drain. Add corn &
salsa; cook 5 minutes or until heated through,
stirring occasionally. Mix cottage cheese & sour
cream in small bowl. Layer 2 C. chips, half meat
mixture, 3/4 C. Cheddar & half cottage cheese
mixture in 2 qt. casserole dish. Repeat layers
of chips, meat & cottage cheese. Bake 35
minutes. Insert remaining chips around edge
of casserole; top with remaining Cheddar. Bake
10 minutes or until cheese is melted. Serves 6

*can substitute 1 C. thawed frozen corn for canned

(recipe: Kraft foods)

Super Easy Apple Crisp

4 C. tart cooking apples, sliced
3/4 C. packed brown sugar
1/2 C. flour
1/2 C. quick cooking or old-fashioned oats
1/3 C. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Preheat oven 375 degrees F. Grease bottom & sides of

8 inch square pan. Spread sliced apples in pan.

In medium bowl, combine brown sugar, flour,

oats, margarine,cinnamon & nutmeg. Stir

remaining ingredients until well mixed; sprinkle

over apples. Bake about 30 minutes or until topping is golden
brown & apples are tender when pierced with
a fork Serves 4-6
Serve with ice cream, if desired.


Glazed Doughnut Pancakes

1 C. Bisquick mix
1 C. white cake mix (*poster said they use
Betty Crocker white cake because it has
the most ‘doughnutty’ taste)
1 1/2 C. milk

1 C. powdered sugar
few drizzles milk

In a medium bowl, mix Bisquick & cake
mix with milk; set aside. Fill a piping bag*
with doughnut/cake batter. Slowly pipe
circles onto a skillet, leaving a circle in
the center; they puff up so make sure
your circle leaves room for that, so it
won’t close up on you. Grill them until
they’re golden brown on both sides.
Prepare glaze by stirring some milk
into powdered sugar until it’s thick,
then spread layer of glaze over
pancakes before serving.

*If you don’t have a piping bag, you
could use a gallon-sized zip-lock
plastic bag. Pour batter into bag,
zip up, then snip off a corner of the
bag to use the bag as a piping bag.

(recipe: Rhonda G-Marys Recipe

Potatoes Romanoff

6 large potatoes
1 pint sour cram
1 bunch green onions, chopped
1 1/2 C. shredded Cheddar cheese
1 1/2 tsp. salt
1/4 tsp. pepper
sprinkle of paprika

Preheat oven 375 degrees F.
Boil potatoes in jackets; cool completely. Peel &
shred potatoes; mix with other ingredients
except paprika. Place mixture in baking dish;
sprinkle top with paprika & bake 30 minutes.
Serves 12
NOTE: Can be made & refrigerated; bake
before serving.

(recipe: Linda N-1_Comfort_Foods)

Harvest Chicken Stew

2 C. chopped onion
2 C. cubed, cooked boneless chicken breast meat
1 C. chopped celery
2 C. whole peeled tomatoes with liquid
2 C. sliced carrots
5 C. chicken broth
1 C. sweet corn
1 C. peas
1 C. sliced zucchini

In large soup pot combine all ingredients.
Stir together & simmer over medium-low
heat 1/2 hour or until vegetables are
cooked & tender

(recipe: Rhonda G-Marys Recipe Exchange)

Cheesy Broccoli Rice & Turkey

2 C. chopped cooked turkey
2 C. broccoli florets

1 (14.5 oz) can chicken broth
2 C. instant white rice, uncooked
6 oz. Velveeta cheese, cut into 1/2
inch cubes

Bring first 3 ingredients to boil in
large skillet on medium-high heat;
cover. Simmer on Low heat 5 minutes.
Stir in rice & Velveeta; remove from
heat. Let stand, covered, 5 minutes or
until rice is tender & Velveeta is melted.
Stir until well blended. Serves 4

(recipe: Kraft foods)

Turkey Parmesan Casserole

8 oz spaghetti, broken in half, uncooked
1 (10 3/4 oz) can cream of mushroom soup
3/4 C. sour cream
1/4 C. milk
1/3 C. grated Parmesan cheese

1/4 tsp. black pepper
3 C. frozen broccoli florets, thawed
2 C. chopped, cooked turkey

Preheat oven 350 degrees F.
Cook spaghetti per pkg. directions;
drain. Mix soup, sour cream, milk,
Parm. cheese & pepper in large bowl.
Add spaghetti, broccoli & turkey;
mix lightly. Spoon into 2 qt. casserole.
Bake 25-30 minutes or until heated
through. Serves 6

(recipe: Kraft foods)


Hope you’re enjoying a nice, relaxing day –



Published in: on December 1, 2012 at 6:01 pm  Leave a Comment  
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