What a day . . . and then some!


Have you ever had a day that seems to surpass bizarre? That’s my day, so far. I decided to work on filling out prescription claim forms for our (old/new) medical prescription company. To explain: We used to have this company years ago, then our insurance carrier changed companies and thus, we didn’t have this company. (my opinion – Goody! They were a pain in the whatevers then – and now we have them back – YUCK!) They require that if you have a drug prescription you take regularly, YOU pay for it at the drug store, then fill out their forms, mail them in and they ‘might’ reimburse you for half, or part of what you paid. The operative word here is: MIGHT. I complained about their policies concerning their forms YEARS ago – let’s just say they haven’t improved ANY! Trying to log onto their site and print out forms was difficult – took MANY attempts. My husband got HIS information cleared, then I attempted to do mine – more problems. We’re talking a good hour or more of all this form filling out, talking to representatives who are SUPPOSED to know what the form is about, etc. VERY FRUSTRATING! Finally succeeded in getting that done – great. (Last lady spoken to said the original representative didn’t clear my old information, hence the problem). An hour or so goes by and we run into an equally frustrating problem with our health insurance coverage! Apparently, for WHO KNOWS WHAT REASON, they didn’t get our last payment and now we’re two months behind! We went through all this a month ago, on line & on phone with them – when the lovely lady looks over our account today she says: “Oh, that account was closed due to lack of funds.” WHAT??? That’s insane! There are no lack of funds! After MUCH time on line & on phone, we finally got that one straightened out – we will be calling them back on Wednesday to MAKE SURE they got the payment! CRAZY! How can these things happen??? (good thing: we didn’t lose coverage of our health benefits during this mess). I’m still in a shocked state over this – don’t understand it AT ALL!

Weather-wise, it’s been rather ‘nice’ – in the 30’s & almost to 40, light rain and windy. At least we don’t have more snow! The roads are clear, my car is clear – good going.

Nothing much new – more recipes for ya:


Slow Cooker Pork Cacciatore

1 (14.5 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
2 large green peppers, chopped
1 (8 oz) pkg. sliced fresh mushrooms
1 small onion, chopped
1 pork tenderloin (1 lb)
1 tsp. dried oregano
2 C. multi-grain penne pasta, uncooked
1 T. cornstarch
1/4 C. water
1 C. shredded Mozzarella cheese
2 T. grated Parmesan cheese

Mix tomatoes & tomato paste in slowcooker
until well blended; stir in vegetables. Cut meat
into 8 pieces; pound to 1/2 inch thickness &
sprinkle with oregano. Add to slowcooker; press
into sauce with back of spoon. Cover, cook on
Low 4-4 1/2 hours or High 2 1/2 – 3 hours. Cook
pasta as directed on pkg, omitting salt. Transfer
meat to plate, reserving sauce in slowcooker. Cover
meat to keep warm. Mix cornstarch & water until
well blended; add to sauce, stir. Cover & cook on
High 6-8 minutes or until thickened. Drain pasta;
spoon onto serving plate. Top with meat, sauce &
cheeses. Makes 4 servings.

NOTE: can be topped with 1 T. chopped fresh basil or
Italian parsley when serving.

(recipe: Kraft foods)

Carrot Poke Cake

1 (2 layer) box spice cake mix
2 C. shredded carrots
1/4 C. raisins
1 C. boiling water
1 (4 servg size) Jello orange gelatin
4 oz. cream cheese, softened
1/4 C. butter, softened
1/2 tsp. pumpkin pie spice
2 C. powdered sugar

Preheat oven 350 degrees F.
Prepare cake batter accordg to pkg. directions; stir
in carrots & raisins. Pour into a greased 9 x 13 pan.
Bake 35-40 minutes or until toothpick inserted
into center comes out clean. Remove from oven.
Pierce cake with large fork or skewer at 1/2-inch
intervals. Stir boiling water into dry gelatin; mix
2 minutes until completely dissolved. Pour evenly
over cake; refrigerate 3 hours. Beat cream cheese,
butter & spice in large bowl with elec. mixer until
well blended. Gradually add sugar, beating until
well blended after each addition. Spread on cake.

(recipe: kraft foods)

Layered Chicken & Mushroom Casserole

9 lasagna noodles, uncooked
1/4 C. butter or margarine
8 oz. mushrooms, sliced
2 cloves garlic, minced
1/2 tsp. salt
1 tsp. lemon juice
1/4 C. flour
2 tsp. instant chicken bouillon
3 C. milk
2 C. chicken, cooked & cubed
1/2 C. parsley, chopped
15 oz ricotta cheese
8 oz. Mozzarella cheese, shredded
1/2 C. Parmesan cheese, grated

Cook lasagna noodles accordg to pkg.
directions; drain, rinse with hot water. In
large saucepan, melt margarine; add
mushrooms, garlic, salt & lemon juice.
Saute mushrooms until tender, about 5
minutes. Stir in flour & bouillon; blend
well. Add milk; cook over medium-high
heat until mixture thickens & boils,
stirring constantly. Stir in chicken & 1/2 C.
Preheat oven 325 degrees F.
Spread about 1/2 C. sauce in ungreased
9 X 13 pan. Layer 1/3 of noodles, 1/3 of
ricotta, 1/3 of mozzarella, 1/3 sauce,
and 1/3 Parmesan cheese. Repeat layers
ending with Parmesan cheese on top.
Sprinkle top with remaining parsley; bake
45 minutes or until bubbly. Let stand
10-15 minutes before serving. Serves 8

(recipe: Sandy-Marys Recipe Exchange)

Juicy Chicken & Sweet Potato Corn Soup
(2 meal recipe)

1 whole chicken, frozen or thawed
1 bottle Sweet Baby Ray’s BBQ sauce

Place whole chicken in crockpot; cover
with about an inch of water. Pour
bottle of BBQ sauce over chicken,
cook on High 4 hours (longer if
chicken is frozen) Remove chicken
from broth, remove meat from bones.
Serve for dinner.

Whatever chicken is left, put back into
crockpot, add 2 large and 2 small peeled
& cubed sweet potatoes and 1 can corn.
Cook on High 2 hours.

(recipe: Dr Alva Irish-Slowcooker digest)

30-Minute Tuna Burgers

2 eggs
1/3 C. dry bread crumbs
1 T. fresh dill, chopped
1 T. horseradish
2 tsp. Dijon mustard
1/4 tsp. black pepper
1 pinch salt
1 (13 oz) can water-packed tuna
2 green onions, minced
1 stalk celery, chopped
1 T. vegetable oil
4 hamburger buns
alfalfa sprouts (optional)

In bowl, lightly beat eggs; mix in
bread crumbs, dill, horseradish, mustard,
pepper & salt. Drain tuna; mix into bowl
along with onions & celery. Shape into four
1/2 inch thick patties. In nonstick skillet,
heat oil over medium heat; cook patties,
turning once, for 10 minutes or until
golden brown & set. Serve on buns,
garnish with sprouts, if desired. Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Bruschetta Chicken Bake

1 (14.5 oz) can diced tomatoes,
1 (6 oz) pkg. stuffing mix-chicken
1/2 C. water
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken
breasts, cut into bite-sized pieces
1 tsp. dried basil
1 C. shredded Mozzarella cheese

Preheat oven 400 degrees F.
Mix tomatoes, stuffing mix, water
& garlic until just moistened. Place
chicken in 3 qt. casserole dish
sprayed with nonstick spray;
sprinkle with bail & cheese. Top
with stuffing & bake 30 minutes
or until chicken is done. Serves 6
(1 C. each)

(recipe: Kraft foods)

Cheesy Spanish Rice

2 T. butter
3 cloves garlic, minced
1/4 C. chopped onion
1/4 C. chopped red, orange or
green bell pepper
2 C. rice (suggested short grain)
1 (6 oz) can tomato sauce
3 1/2 C. chicken broth*
1/2 tsp. cumin
salt & pepper
1 T. butter
1 C. shredded Mexican blend cheese

In a large, deep skillet melt butter; add
garlic, onion & chopped pepper. Allow
the vegetables to cook about 5 minutes,
stirring occasionally until onions are
translucent. Add 2 C. rice. Stir well to
combine, and then allow rice to cook a bit,
turning a golden brown color. Be careful
to not let it burn! Just want some of the
grains to brown, not all of them. Add
tomato sauce, chicken broth, cumin; stir
well. Reduce heat to medium low; cover.
Simmer & cook about 12-15 minutes or
until rice has soaked up the liquid and is no
longer crunchy. Sprinkle rice with a bit of
salt & pepper; toss another T. of butter in,
stir to combine. Turn off heat; sprinkle
Mexican cheese blend over top of rice.
Cover pan, let sit about 5 minutes or until
cheese has melted. Serves 8

NOTE: Poster said she used 3 1/2 C. hot
water with 3 1/2 tsp. chicken bullion to make
chicken broth.

(recipe: Jamie Cooks It UP! site)

Baked Bananas

6 bananas
3 T. lemon juice
2 T. melted butter
6 T. hot water
1/3 C. sugar

Preheat oven 300 degrees F.
Cut bananas in half lengthwise, then
once across. Place a layer of bananas in a
shallow baking dish. Mix remaining
ingredients together and spread part of
mixture over bananas. Repeat layers, ending
with lemon mixture. Bake 30 minutes or
until golden brown.

(recipe: Moms2Moms.com)


Well, so much for my ranting – hope the rest of this day goes smoothly.

Enjoy your day,



PS: Just ‘one more thing’ – discovered my young friend who’s expecting in May is NOT having a baby GIRL – it’s a boy (that was the Peach afghan I featured last post). Can’t very well give her a peach afghan for a boy, now – can I? Sigh . . .


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