Easter Sunday, 2013


He has risen, indeed – just as He said!

Hope you and yours are enjoying a very nice and blessed Easter. Our weather couldn’t be much nicer – sunny, clear (a tiny bit of rain this morning – but that doesn’t count) and perfect for Spring! I have spent parts of the past two days with close friends, working arm-in-arm in our church kitchen. Saturday was food prep for the Easter Sunday breakfast – as in years past I’ve had a great time working with friends – like before, I washed, cut & arranged fruit skewers and, for the first time, helped crack 15 dozen eggs! Work is always made much lighter when working along side friends – lots of laughter, smiles, some teasing and above all – FUN! This morning was more of the same – for the first time (in the years doing this) I mixed large batches of pancake batter – LOTS of it! We were using the commercial mixes where you just add water and stir – and stir, and stir and STIR!!! Someone thought it would be a good idea to pour the batter into large water pitchers, making it easy to pour onto the griddles, so that’s what we did. Little did we know, the batter, once mixed – would RISE! I came back a little while later to see that the batter in the pitchers was OVERFLOWING! YIKES – back to the drawing boards – water it down a bit and keep going. I’m pretty sure no one went away from the breakfast hungry – there were pancakes left over AND pancake batter. After the service I came back into the kitchen and discovered there was still a half-ful large bowl of batter, so I poured it into a gallon zip-lock bag and brought it home. We had pancakes & eggs for lunch (with about 6 very big pancakes still leftover) – sort of like the Loaves & the Fishes – it fed many!

I took a break this afternoon and just napped – I’d earned it. Later this evening we’re having H.M. Pizza – (home made) but my guys call it: “Her Majesty’s Pizza” (see, bet you didn’t know I had a TITLE!) We will be having Easter dinner on Monday evening – first to allow me to get a little rest and second to also allow my oldest son and his family to join us. (He’s an executive chef and his off day is Monday). One of my guys got up this morning and said: “What? The Easter bunny didn’t visit our house?” (I’d totally forgotten to get out the baskets and fill them! Yes, even at their ‘advanced’ ages of 18, 24 & 30, they still get candy in their baskets!) Will have to remember to do that pretty soon here, as youngest gets off work at 8:30 p.m.

I still have yet to see our Michigan sign of Spring: the Robin – although many people tell me they’ve arrived from down South. Looking out my kitchen window you can see the bright little crocus blooms. I love the way those flowers ONLY open when it’s sunny – the minute the sun starts going down, they close up. Soon there will be tulips, daffodils, narcisus and hyacinth – Spring is FINALLY here!

Hoping you and your loved ones are celebrating a very lovely day. Praise GOD – HE ROSE! He lives so that we, too, may live. Hallelujah, what a Savior!



Published in: on March 31, 2013 at 4:36 pm  Leave a Comment  
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Too Many!


Going over the many recipes coming into my emails, I’m torn on which to post for you! LOTS of yummy-sounding entries – desserts, veggies, etc. – how to choose? (I’m still not sure exactly what I’ll be serving for our Easter dinner – which is now scheduled for Monday evening), but I know it’s glazed ham and ‘something’! Have a look & see what you think:


(Thought this was apropos for a ‘starter’)

Perfect Hard Boiled Eggs

Lay eggs in a single layer in large saucepan.
Cover with cold water by at least an inch.
Bring to a simmer over LOW heat; cook 1
minute. Cover with lid, turn off heat & allow
eggs to sit 15 minutes. Rinse with cold water

(Food Network)

Baked French Toast Casserole with Maple Syrup
(Paula Dean)


1 (13-16 oz) loaf French bread
8 large eggs
2 C. Half & Half
1 C. milk
2 t. granulated sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt

Praline Topping:
1/2 lb. (2 sticks) butter
1 C. packed light brown sugar
1 C. chopped pecans
2 t. corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Slice French bread into 20 slices, 1 inch each.
(use any extras for garlic toast or croutons)
Arrange slices in generously buttered 9 X 13
baking pan in TWO rows, overlapping slices.
In a large bowl, combine eggs, Half & Half,
milk, sugar, vanilla, cinnamon, nutmeg & salt;
beat with elec. mixer or whisk until blended
but not too bubbly. Pour mixture over bread
slices, making sure all are covered evenly with
milk/egg mixture. Spoon some of mixture in
between slices. Cover with foil & refrigerate
Preheat oven 350 degrees F.
Mix together all ingredients for Praline
Topping and spread evenly over bread.
Bake 40 minutes, until puffy & lightly
golden brown. Serve with maple syrup.
Serves 6-8

(recipe: Food Network)

Shortcut Carrot Cake

1 (2 layer size) box spice cake mix*
3 large carrots, shredded (about 2 C.)
1 (8 oz) can crushed pineapple, drained
1 C. chopped pecans, divided
2 (8 oz, ea) pkgs. cream cheese, softened
2 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
Prepare cake batter accordg to pkg. directions;
stir in carrots, pineapple & 3/4 C. nuts. Pour
into 2 (9 inch) square pans sprayed with cooking
spray. Bake 25-30 minutes or until a toothpick
inserted into center comes out clean. Cool
cakes in pans 10 minutes; invert onto wire racks
& gently remove. Cool cakes completely.
Beat cream cheese & sugar in large bowl until
blended; whisk in Cool Whip. Stack cake layers
on plate, spreading frosting between layers & on
top & sides of cake. Sprinkle with remaining nuts.

*You can substitute a yellow cake mix for spice; adding
2 tsp. ground cinnamon to yellow cake mix.

(recipe: Kraft foods)

Chunky Pecan Muffins

1 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. brown sugar, firmly packed
1 egg, slightly beaten
1/3 C. milk
1/4 C. maple syrup
1/2 C. butter, melted
1 C. chopped pecans
1 tsp. vanilla


1/4 C. sugar
1/4 tsp. cinnamon
1/4 C. butter, melted

Combine first 4 ingredients in a bowl;
make a well in center. Combine egg,
milk, syrup & 1/2 C. butter; add to dry
ingredients, stirring just until moistened.
Stir in pecans & vanilla. Fill paper-lined
muffin cups 2/3 rds full. Spoon about
1 to 1 1/2 tsp. topping on each muffin .
Bake 15-20 minutes.

(recipe: Peg-Marys Recipe Exchange)

All-In-One Cake & Frosting

6 oz. cream cheese, softened
1 C. butter, softened
1 T. vanilla
1 (2 lb) bag confectioners sugar
2/3 C. milk
4 large eggs, lightly beaten
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp salt
2/3 C. water, room temp.

Preheat oven 350 degrees F.
Grease & flour a Bundt pan.
In a bowl, beat cream cheese,
butter & vanilla; mix well. Add sugar
alternately with milk; mix well. Remove
2 1/2 C. of mix, place into a plastic
sealable bag; set aside.

With elec. mixer on slow speed, add eggs
to remaining frosting; beat until blended.
In separate bowl, combine flour, baking
powder & salt. Add flour mixture to
frosting mix alternately with water; mix
well. Pour into prepared pan. Bake
65-75 minutes or until a toothpick inserted
into center comes out clean. Cool 30
minutes. While cake is still warm, use a
knife to loosen the cake edges from the
pan. Cool completely before removing
from pan. Top with frosting.

(recipe: Domino Sugar Co)

Italian Spinach & Mushroom Salad

1 (10 oz) pkg. fresh spinach leaves, rinsed &
patted dry
1 (8 oz) pkg fresh sliced mushrooms
1 (19 oz) can chick peas* (garbonzo beans) drained &
1/3 C. cooked, crumbled bacon
1/2 C. seasoned croutons
1/2 C. Italian salad dressing

In large salad bowl, toss all ingredients except
dressing. Just before serving, drizzle with dressing
& toss gently Serves 4

*Can substitute cannellini beans for chick peas

(recipe: Betty Crocker)

Creamy Spring Peas with Pancetta

kosher salt
2 C. shelled fresh English peas (or thawed frozen
peas (about 10 oz)
1 lb. sugar snap peas, trimmed
1/4 lb. snow peas, trimmed & thinly sliced
4 oz. pancetta, chopped (Italian ham)
2 T. flour
1 1/2 C. chicken broth
1/2 C. heavy cream
juice of 1 lemon
freshly ground pepper

Bring large pot of salted water to boil over High
heat. Fill a large bowl with ice water. If using fresh
English peas, add to boiling water & cook until
tender, about 1 minute. Add snap peas & cook until
bright green, about 2 minutes, then add snow peas &
cook 30 seconds. Drain peas & plunge into ice water
to cool.
Cook pancetta in large skillet over medium heat until
crisp, 8-10 minutes. Transfer to paper towel-lined plate
with a slotted spoon. Add flour to drippings in skillet &
cook, whisking, until toasted, about 1 minute. Whisk
in chicken broth & cream; cook until reduced by one-
third, about 6 minutes. Drain peas, shaking off excess
water, then add to skillet (If using frozen peas, add them
here). Cook, stirring until heated through, 3-5 minutes.
Stir in lemon juice & season with salt & pepper. Transfer
to serving bowl & top with pancetta. Serves 6-8

(recipe: Food Network)

Honey-Glazed Carrots

1 lb. baby carrots
2 T. butter
2 T. honey
1 T. lemon juice
freshly ground black pepper
1/4 C. chopped flat-leaf parsley (garnish)

Fill medium saucepan 3/4 with water; bring
to boil. Add salt then carrots; cook until
tender, about 5-6 minutes. Drain & add
butter, honey & lemon juice to carrots in
pan. Cook until a glaze coats carrots, 5
minutes. Season with salt & pepper;
garnish with parsley.  Serves 4

(recipe: Food Network)

Vegetarian Bean Soup

5 C. vegetable broth (ready-to-serve)
1 C. chopped onion
1 C. carrot, sliced
1 C. celery, chopped
1/4 C. parsley, chopped
5 C. canned white Northern beans,
1/2 C. cream y peanut butter
1/4 -1/2 tsp. ground black pepper

Heat broth & onion in large saucepan.
Cook, simmering gently, until onion
is tender. Add carrot, celery & parsley.
Drain beans; reserve liquid. Whisk
peanut butter into bean liquid. Add
beans & peanut butter mixture; cook
until beans are heated through. Season
with black pepper.

(recipe: Rhonda G-Marys Recipe

Pepper-Lime Chicken

– 2 1/2 lbs. meaty chicken pieces
(breasts, thighs & drumsticks)
1/4 C. lime juice
1/2 tsp. finely shredded lime peel
1 T. vegetable or olive oil
2 cloves garlic, minced
1 tsp. coarsely ground black pepper
1 tspl dried thyme or basil, crushed
1/4 tsp. salt

Rinse chicken; pat dry. Place chicken pieces, skin
side down, on unheated rack of a broiler pan.
Broil 4-5 inches from heat 20 minutes or until
lightly browned.

Pepper-Lime Glaze:
In a bowl, stir together lime juice, lime peel, oil,
garlic, black pepper, thyme (or basil) & salt. Brush
chicken with glaze. Turn chicken; brush with more
glaze. Broil 5-15 minutes more or until tender &
no longer pink, brushing often with glaze during
the last 5 minutes of cooking.
Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)

(Yes, I know Winter is almost gone-but thought you might like this recipe – just in case you need something for a crockpot)

Perfect Winter Beef Stew
(stove OR crockpot)

3/4 C. zesty Italian salad dressing
2 lb. beef stew meat, cut into
1 inch chunks
6 slices bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb), sliced
1 1/2 lb. red potatoes (about 5)
peeled & cut into large chunks
1 (14.5 oz) can stewed tomatoes, undrained
1 (14.5 oz) can beef broth

Pour dressing over stew meat in resealable
plastic bag*; seal bag & turn evenly to coat
meat. Refrigerate 30 minutes to marinate.
Cook bacon in large saucepan on medium
heat 5 minutes or until crisp. stirring
occasionally. Remove bacon to paper
towels, reserve drippings. Add mushrooms
& onions to drippings; cook on medium-high
heat 10 minutes or until tender, stirring
occasionally. Remove stew meat from
marinade; add to saucepan with carrots,
potatoes, tomatoes, broth & bacon. (discard
bag with marinade). Bring stew to boil,
stirring occasionally. Cover & simmer on
Low heat 1 1/2 hours or until beef is done
& stew is thickened, stirring occasionally &
uncovering for the last 15 minutes.

*You can also place beef in a shallow glass
dish, stir to evenly coat beef with dressing.
Refrigerate 30 minutes to marinate; drain
then continue with directions.

Marinate beef & cook bacon, onions &
mushrooms as directed. Remove beef from
marinade (discard marinade). Add beef,
bacon, onions, mushrooms & remaining
ingredients to crockpot; cover with lid.
Cook on Low 10-12 hours or High 5-6
hours. Stir in 2 T. flour mixed with 2 T.
water. Cook, covered, 15 minutes or until
sauce is thickened.

(recipe: Kraft foods)

Quick Beef & Noodle Casserole

2 C. cooked egg noodles
1 lb. ground beef
1 (15 oz) can tomato sauce
1-2 garlic cloves, minced
salt & pepper
1 (4 oz) pkg. cream cheese, softened
1 C. sour cream
2 green onions, chopped
1 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Spread cooked noodles in bottom of
2 quart casserole dish. In frying pan,
brown ground beef & garlic; drain.
Add tomato sauce; simmer 15 minutes.
Season with salt & pepper, to taste.
Pour meat mixture over noodles. In
small bowl, combine cream cheese &
sour cream; mix until smooth. Stir
in green onions & spread over
meat mixture. Sprinkle top with
Cheddar cheese & bake, uncovered,
35 minutes. Makes about 4 servings.

(recipe: Sandy-Marys Recipe Exchange)

Here’s a recipe I tasted last Sunday in Sunday School – very nice flavor – not too sweet, just perfect! Am thinking of making this for our Easter dinner ‘dessert’ – it’s light and not sweet; perfect ‘ending’!

Peach Coffee Cake

1 C. butter, softened
1 3/4 C. granulated sugar
4 eggs
3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 (21 oz) can peach pie filling

1 1/4 C. confectioners sugar
1/2 tsp. almond extract
3-4 T. milk

Preheat oven 350 degrees F.
In large bowl, cream butter & sugar until
light & fluffy. Add eggs, one at a time, beating
well after each addition. Combine flour, salt,
& baking powder; add to creamed mixture &
beat just until combined. Spread 3 3/4 C. batter
into greased 9 X 13 baking pan. Carefully spoon
pie filling to within 1 inch of edges. Spoon remaining
batter over filling. Bake 20-25 minutes or until a
toothpick inserted into center comes out clean. Cover
loosely with foil if edges become too brown. Cool
on a wire rack.
In small bowl, combine confectioner’s sugar, almond
extract and enough milk to achieve desired consistency.
Drizzle over warm coffee cake. Makes 16-20 servings.

NOTE: You can vary pie fillings for a different taste!

(recipe: Taste of Home via my friend Gail)


Today is also Good Friday – when we remember the ‘PRICE’ Christ payed for our sins on the cross. It is a sad remembrance but also it is called GOOD Friday to remember that He did not STAY dead – He conquered Death & Hell for US – for all who would come to Him for forgiveness and to have eternal life with Him when we die.

John 3:16:

“For God so loved the world that He gave his ONLY begotten Son, that whosoever believeth in Him should not perish but have everlasting life.”

John 3:17

“For God sent not His Son into the world to condemn the world, but that the world, through Him, might be saved.”

Isaiah 53:3-6

3 He is despised and rejected of men; a man of sorrows, and acquainted with grief: and we hid as it were our faces from him; he was despised, and we esteemed him not.

4 Surely he hath borne our griefs, and carried our sorrows: yet we did esteem him stricken, smitten of God, and afflicted.

5 But he was wounded for our transgressions, he was bruised for our iniquities: the chastisement of our peace was upon him; and with his stripes we are healed.

6 All we like sheep have gone astray; we have turned every one to his own way; and the Lord hath laid on him the iniquity of us all.

DO YOU BELIEVE THIS? If you are able to read these words – there is STILL TIME!

Acts 16:31

“Believe on the Lord Jesus Christ and thou shalt be saved.”

Now begins the Easter celebration of the life, death, burial and resurrection of our Lord Jesus, Christ. There is no more perfect a time to ask Him into your heart. He MADE you, He LOVES you and He FORGIVES you.

With Easter Love;


Published in: on March 29, 2013 at 11:27 am  Comments (1)  
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Happy Wednesday!



Today it’s a ‘balmy’ 33 degrees out – clear with light, fluffy clouds in the sky; somewhat sunny BUT that lovely 33 degrees, with the accompanying winds FEELS like about 20! BRRRR! Just got home from going grocery shopping and getting gas (don’t know about you, but sometimes I wish there was a better way to get gas – like maybe the way it was when I was young – where someone ELSE pumped it FOR you! Then you could sit in your nice, warm car and not freeze or have your gloves end up stinking of gasoline! But I digress . . .) I was suprised that the roads were REALLY clear today – very few cars out! Youngest is still driving to work each day – doing better, by the way. Tonight is his last ‘drive’ and it’s a Night drive ON THE EXPRESSWAY – he’s a bit excited/worried/scared/etc. – I don’t blame him! I’m sure (baring any complications tonight) he’ll pass the class.

Not much going on around here – had a small bout of stomach problems (not flu, just upset stomach and the other complications); I’m feeling stronger today – YAY! Still haven’t solidified Easter dinner plans with my oldest son; he’s stopping by tonight to (FINALLY) pick up his birthday present (birthday was 3/13!). Tonight’s special needs group, Thurs. babysit grandson, Friday going to Good Friday church service 7 p.m. then choir practice afterwards 8?-9:30/10. Saturday is the food prep for the Easter Breakfast, then Sunday is the ‘get up super early, get to church by around 7:15, work on breakfast food/serve/check on food levels to make sure all trays/containers are relatively full, then gulp food & run to choir room to sing the Cantata at 10 a.m.! I’ve been REALLY conserving my energies because I know that, even though it’s been over a year since the radiation, I still don’t have a lot of energy and I really have to work to conserve what I have or I’ll end up a quivering puddle of goo on Easter Sunday . . . not a pretty sight!

Been working on more of the ‘scrap-ends’ baby hats; it’s kind of fun to see what colors to combine to make one. Today’s is a white brim with a small light magenta stripe in the middle; the main hat is medium lavender & white stripes.

Have you ever had a situation where you knew something needed to be changed and you sort of procrastinated about it? I just faced ‘one of those’ and am feeling SO GOOD now! To sum it up: My ‘old’ Oncologist (Main cancer doctor) transferred to another city and in December I went for my check-up with the new doctor. To put it mildly – I have NEVER had a doctor treat me like that before – and will NEVER allow that, again! His entire attitude was: “I’m the DOCTOR! You’re just the patient – shut up and listen to ME!” (now, he didn’t SAY that, but his demeanor really came through. He’s foreign (I have no problem with that) and, perhaps in his culture, the men treat women that way (I’ve heard they do) BUT I ended up leaving that appointment in tears (he didn’t see them – I’m too proud for that) and feeling like I was going to be diagnosed with MORE cancer any day now, just because HE didn’t like the way my original cancer doctor treated my case. I was hurt and FURIOUS! It’s taken me THREE months to screw up the courage to schedule my next appointment with a NEW cancer doctor! Just got off the phone – appointment’s set for June 3rd and I’m THRILLED! This new doctor comes highly recommended by a friend who also works at the same hospital – (she’s also a cancer survivor) and said that if she wasn’t seeing her doctor, she’d DEFINITELY switch to this new one. Those are pretty strong words coming from someone who works with & hears about all sorts of doctors. I’m really happy! Every time I thought about the appointment(with the nasty doctor) in June I’d go into more feelings of being upset and scared at the same time. I should insert here: I’m doing fine – no new cancers/troubles, etc. He was very upset that I’d refused a test at the beginning of treatment back in August, 2011. (I guess HIS patients don’t have any ‘say’ in their own treatments). From the beginning of this ‘journey’ I’ve been made to feel like I’m part of a TEAM – each doctor explained that they are working TOGETHER to get me well and I highly respected that. (NOT this doctor!) Well, THIS patient is sticking up for herself! Reminds me of the ‘catch phrase’ from the movie “Network”: “I”m mad as hell and I’m not going to take it any more!”  (My youngest would say I’ve got my Big Girl panties on today! hehehe)

(stepping off my soap box now . . .)

RECIPES! Lots of them! In fact, I had to stop typing them up last night as I was just plain getting too tired; lots of companies putting out some really great sounding recipes – all for YOU!!!


Lemon Tarts

Tart Shells:

1/2 stick cold butter
1 1/3 C. flour
1/2 tsp. kosher salt
4-5 T. ice water

Lemon Curd filling:

6 egg yolks
1 C. granulated sugar
6 T. butter, cut into pieces
1/2 C. fresh lemon juice
1 1/2 T. lemon peel, grated

Cool Whip or whipped cream (topping)

Tart Shells:
In a stand mixer (or working with a pastry cutter
or two forks) mix butter, flour & salt until dough
becomes crumbly. Add water 2 T. at a time until
consistency is smooth. Wrap dough in plastic wrap
& chill 30 minutes. Roll out dough on cutting board
& cut 3 inch circles, using a scalloped cookie cutter.
Place into greased cupcake tins, pressing sides
of dough to fit.

Preheat oven 400 degrees F.

Combine all filling ingredients in a heavy non-
aluminum saucepan. Cook over medium-low
heat, stirring constantly until butter is melted
& mixture thickens slightly. Do NOT allow to boil.
Remove from heat, transfer to a bowl & cool.
Pour filling into dough cups; bake 15-18 minutes.
Let cool, then top with Cool Whip or whipped
cream. Makes 8-10 tarts

(recipe: Kroger)

Honey-Glazed Ham


3 T. honey
3 T. orange juice
pinch of ground cloves

1 pre-packaged, pre-cooked 7 lb.,
sliced ham

Preheat oven 375 degrees F.

In a small bowl, blend honey, orange
juice & cloves. Place ham in a foil-lined
pan, roast for 30 minutes & brush with
half of the glaze. Continue roasting,
brushing halfway through with remaining
glaze, until heated to an internal temperature
of 140 degrees F., about 20 minutes more.
Serves 10

(recipe: Kroger)

Sausage French Toast Bake
(overnight recipe)

1 (16 oz) pkg. roll sausage
2 apples, cored & sliced thin
2 t. butter
1/4 C. dried cranberries
1/2 C. orange juice
1 tsp. orange zest
1 (16 oz) loaf hearty white bread,
cut into 1 inch slices
3 C. milk
6 eggs
1/2 tsp. cinnamon
maple syrup

In large skillet over medium heat, crumble
& cook sausage until browned; drain. In same
skillet, melt butter. Add apple slices; saute until
tender, about 5 minutes. Add cranberries,
orange zest & simmer 3 minutes. Remove from
heat; stir in sausage. Spray a 9 X 13 baking pan with
nonstick spray. Overlap bread slices in pan to fit
bottom. Spoon sausage & apple mixture on top &
in between bread slices. In a bowl, whisk milk, eggs,
& cinnamon until well blended; pour over bread &
sausage. Cover & refrigerate until morning.
Preheat oven 350 degrees F.
Uncover pan; bake 50-60 minutes or until browned
& crust is set. Serve with maple syrup.

(recipe: Bob Evans)

Pistachio Cranberry Cookies

1/2 C. butter, softened
1/2 C. oil
1/2 C. sugar
1/2 C. packed brown sugar
1 large egg
1 tsp. vanilla

1 3/4 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 C. crisp rice cereal
1/2 C. old fashioned oats
1/2 C. dried cranberries
1/2 C. chopped pistachios

Preheat oven 350 degrees F.
In large bowl, cream butter, oil & sugars
until light & fluffy. Beat in egg & vanilla.
Combine flour, salt, baking powder &
baking soda; gradually add to creamed
mixture & mix well. Stir in cereal, oats,
cranberries & pistachios. Drop by Table-
spoonfuls 2 inches apart onto ungreased
baking sheets. Bake 10-12 minutes or until
lightly browned. Remove to wire racks to cool.

Makes 60 servings.

(recipe: Peg-Marys Recipe Exchange)

7-Up Biscuits

2 C. Bisquick
1/2 C. sour cream
1/2 C. 7-up (soda/pop)
1/4 C. melted butter

Preheat oven 450 degrees F.
Cut sour cream into biscuit mix; add 7-Up.
Makes a very soft dough.Sprinkle additional
biscuit mix on board or table and pat dough
out. Cut in to 9 biscuits. Melt 1/4 cup butter
in a 9 inch square pan. Place cut biscuits in
pan; bake 12-15 minutes or until golden brown.

(recipe: Facebook)

Bacon-Wrapped Pork Tenderloin

5 slices bacon
1 (1 lb) pork tenderloin
1/4 tsp. cracked black pepper
1/4 C. packed brown sugar
2 T. apple juice
1 tsp. Dijon mustard
dash ground nutmeg

Preheat oven 400 degrees F.
Wrap bacon around meat. Place in
foil-lined pan sprayed with nonstick
cooking spray. Sprinkle with pepper.
Bake 20 minutes or until cooked
to 135 degrees F. Bring remaining
ingredients (Glaze) to boil in saucepan on
medium heat, stirring occasionally.
Brush meat with glaze. Bake 10
minutes or until done (145 degrees F.).
Cover loosely with foil & let stand 5
minutes before slicing. Serves 6

(recipe: Kraft foods)

Garden Vegetable Chopped Salad

6 C. chopped romaine lettuce
1 C. chopped broccoli
1/2 C. matchlike carrot sticks or
shredded carrots
1/2 C. Ranch salad dressing
1/2 C. shredded Cheddar cheese
3 slices bacon, cooked & crumbled

Toss lettuce with broccoli, carrots &
dressing. Top with cheese & bacon.
Makes 6 servings (1 C. each)

(recipe: Kraft Foods)

Italian Peas & Tomatoes

3 T. margarine, divided
1 medium yellow onion, chopped
3 C. frozen green peas, thawed
2 medium plum tomatoes, chopped
1 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 C. loosely packed fresh basil
leaves, coarsely chopped (optional)

Melt 2 T. margarine in 12 inch nonstick
skillet over medium-high heat. Cook onion,
stirring occasionally, until tender, about 10
minutes. Stir in peas, tomatoes, garlic & pepper.
Cook, stirring frequently, until tomatoes & peas
are tender, about 3 minutes. Stir in remaining
1 T. margarine & basil. Serves 4

(recipe: Country Crock)

Loaded Mashed Potato Casserole

8-10 medium russet potatoes
1 lb. bacon
1/2 C. butter
4 oz. cream cheese
1/4 C. sour cream
1/2 tsp. season salt
1/2 C. milk
salt & pepper
1 1/2 C. Cheddar cheese, grated
3 green onions, chopped

Peel potatoes & chop into large chunks;
place them in a large pot. Pour hot water
in pot; bring to boil over high heat. Once
it’s a rolling boil, reduce heat to medium
high- still boiling (not simmering). Cook
potatoes, about 15 minutes. Preheat
oven to 400 degrees F.; line a large sided
baking pan with foil. Lay bacon on sheet
& cook in oven until crisp (about 15
minutes.) Remove pan from oven,
reduce heat to 350 degrees F. Remove
bacon to a plate lined with paper towels;
dab grease from bacon. When potatoes
are fork-tender, remove pot from stove
& drain water. Pour drained potatoes into
stand mixer or large mixing bowl. Add
cream cheese, 1/2 C. butter, 1/4 C. sour
cream, salt & pepper, 1/2 C. milk and
1/2 tsp. seasoned salt. Mix together
until well combined. Check for seasoning
& add more milk if it’s too thick. Crumble
bacon and add 1/2 to bowl. Add 1 C.
Cheddar cheese & mix well. Spray a 9 X 9
baking pan with nonstick spray; spread
potatoes in pan. Top with remaining
1/2 C. Cheddar cheese & bake,
uncovered, 30 minutes or until cheese
has melted. Top with remaining bacon &
chopped green onions. Serves 8

(recipe: Jamiecooksitup.com)

Angel Food Pineapple Bars


1 box angel food cake mix
1 (20 oz) can crushed pineapple

Preheat oven 350 degrees F.
Combine cake mix with crushed pineapple,
stirring by hand. Mixture will start to froth &
turns into an airy, fluffy bowl of batter. Pour
into a 9 X 13 baking pan. Bake 30 minutes
then cut into bars.

(recipe: Peg – Marys Recipe Exchange)

There you have it for today! Lots more recipes coming as soon as my fingers can get them typed and posted for you!  Hope you’re beginning to see signs of Spring – while I was pumping gas I heard a Red Winged Blackbird in the cattails – I LOVE their song! Like my dear friend, Mary/Momma, I switched my outside decoration from a cute snowman face to a Spring wreath that has a watering can and tulips on it and says: “Welcome!” (Now it’s time to go through my house and put away all the little snowmen decorations – I’m DONE with snow!!!)

Hope you have a SUPER day!



Friday Follies!

1352528777Mb7RhL(Don’t let the title fool you . . . not many ‘follies’ around here at the moment – just wanted an “F” word to go with Friday! . . . wow, that could really be misconstrued, eh?)

It’s a clear, and sometimes very sunny day here – currently 28 degrees. We’ve had various light, fluffy snowfalls these past few days, but fortunately for us, none has remained stuck to the ground/cars/ roofs, etc.! Middle son had his second ‘Drive’ with his Driver’s Ed instructor and they went out to Clarkston (near our church). He said it went MUCH better as it was during the day and he could see where he was going. (First drive was at night during a freak hail storm – it made the roads wet and he couldn’t see the lines very well). He informed me, after talking to his instructor, that he really didn’t even HAVE to take this course because he’s 18 and he passed the 50 question test and got his Permit. He told the teacher that he WANTED to take it (I’m GLAD, because I couldn’t imagine him driving on the roads with NO training at all!) Weird, the way our state has changed their rules for getting a beginner’s license!

Been working on a ‘fun’ project for me: I was scrounging through my big bag of baby yarns and ran into a zip-lock bag of tiny little bits of various yarns. This reminded me of last year when the very same thing happened – I decided to see how much of this I could use up by knitting the VERY tiny premie baby hats. They’re only 36 stitches wide and about 4 inches tall, so it only takes about 50 minutes to knit one, then sew it up. Fun stuff for me! These are the little bits of yarn most people would just throw away but, put together just right, they can make really cute hats! (Ah, the goofy things I do to amuse myself, right?)

Been plowing through another murder mystery (author’s new to me): “The Last Templar” by Raymond Khouri. It’s a fast read (I’m 3/4 done, started it yesterday). I don’t think I’ve ever read this author before, but he writes a fast-paced, interesting premise.

Recipe-wise, have run into some VERY yummy-sounding recipes posted on Facebook by friends. I’m guessing they found them on Pinterest – not sure, but they sure look tasty! (I’m sure I’ve posted the site addy for them, but just in case you might be new to my blog:


GREAT site – but a bit confusing to navigate when you first start. It’s a free site and when you go there, you are faced with lots of little squares of photos – all sorts of things: Art, Food, Crafts/hair, make-up, etc. – ALL sorts of things. If you see something that appeals to you, you put your cursor over the picture and left click it. That will take you to another site with info on what you’re looking at. IF it’s a recipe AND you want the ingredients, you then click on the photo on the second site (confusing, eh?) which will take you to the actual site with the recipe (or not . . . sometimes they don’t have the recipe – not sure why). Let me tell you – IF you’re interested – be prepared to spend a GREAT amount of time just LOOKING at all the neat stuff they have featured! There’s great Tips for all sorts of things – it’s a great site to visit. You can start your own ‘page’ and store all the ‘pictures/ideas’ on your own ‘page’, too.  I haven’t been on Pinterest in about a week so I’m not exactly sure – BUT as far as I know, there are NO directions on how to navigate the entire site (a lack on somebody’s part, for sure!)



1/3 C. favorite flavored dipping oil
2 tsp. garlic powder
2 (16 oz) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 375 degrees F
Separate pizza dough into small bite sized pieces.
In a bowl add your favorite flavored dipping oil.
Toss dough pieces in dipping oil to lightly coat.
Layer dough pieces in bottom of bundt or fluted tube
pan. Next layer sliced pepperoni, shredded cheese &
sprinkle with garlic powder. Repeat layers again ending
with final layer of dough pieces.
Bake 45 minutes. If still doughy, bake for an additional
10-15 minutes

Serve by pulling the bread apart into individual servings
with optional marinara dipping sauce on the side.
You can serve it hot or room temperature.

(recipe: Facebook via Pinterest)


2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

1/4 C. butter (1/2 stick or 4 Tbsp)
2/3 C. brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees.
Spray muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, & pineapple
juice. Beat 2 minutes. In a separate bowl, sift together
flour, baking powder &salt; add to wet ingredients &
turn mixer back on for 2 minutes. In a small sauce pan,
melt butter & add brown sugar; stir on low heat for one
minute. Spoon a layer of  warm brown sugar mixture
into bottom of each muffin tin, then place a pineapple
ring on top. Add a cherry in the middle of each pineapple.
Pour cake mixture over to fill muffin tin 3/4 of the way full.
If you are using regular muffin tins, you will need to cut
down the rings to fit or just use pineapple tidbits
BAKE  10-15 min

(recipe: Facebook via Pinterest)

Crockpot Loaded Baked Potato Soup

1 (30oz) bag frozen hash browns
1 (28oz) can chicken broth
1 (10.75oz) can cream of chicken soup
2 T. dried, minced onion
1 tsp. ground black pepper
1 (8oz) pkg. cream cheese, softened
4-6 slices bacon, cooked and crumbled
2 C. shredded Cheddar cheese

Mix frozen hash browns (no need to thaw),
chicken broth, cream of chicken soup, dried
minced onion, and pepper in Crockpot .
Cook on Low for 5 hours. Remove lid & stir in
cream cheese. Cook another 30 minutes.
Serve with bacon and cheddar on top.


Mushroom Asparagus Quiche

1 (8 oz) tube refrigerated crescent rolls
2 tsp. prepared mustard
1 1/2 lb. fresh asparagus, trimmed & cut
into 1/2 inch pieces
1 medium onion, chopped
1/2 C. sliced fresh mushrooms
1/4 C. butter, cubed
2 eggs, lightly beaten
2 C. (8 oz) shredded mozzarella cheese
1/4 C. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. rubbed sage

Preheat oven 375 degrees F.
Separate crescent dough into eight
triangles; place in an ungreased 9 inch
pie plate with points toward the center.
Press onto the bottom & up sides to
form a crust; seal perforations. Spread with
mustard; set aside. In a large skillet, saute
asparagus, onion & mushrooms in butter
until asparagus is crisp-tender. In a large
bowl, combine the remaining ingredients;
stir in asparagus mixture. Pour into crust.
Bake 25-30 minutes or until a knife inserted
near center comes out clean. Let stand 10
minutes before cutting. Makes 8 servings.

(recipe: Peg- Marys Recipe Exchange)


Fabulous Fruit & Feta Salad

1 (10 oz) pkg. torn mixed salad greens
1 (22 oz) can mandarin oranges, drained
1/2 C. thinly sliced red onions
1 C. coarsely chopped walnuts, toasted
1 (4 oz) pkg. crumbled Feta cheese
3/4 C. Raspberry vinaigrette salad dressing (Kraft)

Toss greens with next 4 ingredients in large bowl.
Add dressing, mix lightly. Serves 6

NOTE: How to Toast Nuts:
Preheat oven 350 degrees F.
Spread nuts in single layer on rimmed baking sheet.
Bake 7 minutes or until lightly toasted, stirring

(recipe: Kraft foods)

Cheese Hash Skillet

6 slices bacon
1 small onion, chopped
4 C. (1/2 of 32 oz pkg) frozen Southern-style
hash browns
1 1/2 C. shredded Cheddar cheese
6 eggs
(salsa-optional topping)

Cook bacon in large nonstick skillet on
medium heat until crisp. Remove bacon from
skillet, reserving 3 T. drippings in skillet. Drain
bacon on paper towels. Add onions & potatoes
to skillet; cover & cook on medium-high heat
14 minutes or until potatoes are browned,
stirring occasionally. Stir in cheese. Make
6 small wells in potato mixture; fill with
eggs. Top with bacon; cook, covered, 3-4
minutes or just until eggs are set. Let stand,
covered, 1 minute. Serves 6.

(recipe: Kraft foods)

Carrot Cheesecake Bars

1/4 C. (1/2 stick) butter, melted
1 1/2 C. graham cracker crumbs
1 C. sugar, divided
1 1/2 tsp. ground cinnamon, divided
3 (8 oz, ea) pkgs. cream cheese, softened
1 tsp. vanilla
3/4 C. sour cream
3 eggs
3/4 C. finely shredded carrots (about 2)
1 1/2 C. thawed Cool Whip
(optional: pecan halves)

Preheat oven 325 degrees F.
Mix butter, graham crumbs, 1/4 C. sugar &
1/2 tsp. cinnamon; press onto bottom
of 9 X 13 baking pan. Bake 10 minutes.
Beat cream cheese, vanilla & remaining
sugar & cinnamon in large bowl with elec.
mixer until well blended. Add sour cream; mix
well. Add eggs, 1 at a time, beating after each
just until blended. Stir in carrots; spread over
crust. Bake 45-50 minutes or until center is
almost set. Cool completely. Refrigerate
4 hours. Serve topped with Cool Whip.
(optional: top each bar with a pecan half)
Makes 24 bars.

Optional Topping: Sour Cream Topping
Omit Cool Whip. Prepare & bake cheesecake
as directed. Mix 1 (16 oz) container sour cream,
1/4 C. sugar & 1 tsp. vanilla. Spread over warm
cheesecake. Bake 5 minutes. Cool completely.
Refrigerate 4 hours. Refrigerate leftovers.

(recipe: Kraft foods)

Roasted Green Beans w/Lemon Vinaigrette

1 lb. fresh green beans, trimmed
1 medium sweet onion, halved & sliced into
thin wedges
1 clove garlic, chopped
4 T. margarine, melted & divided
1 T. lemon juice
1 tsp. honey
1 tsp. Dijon mustard
1/8 tsp. ground black pepper
2 tsp. finely chopped fresh parsley

Preheat oven 425 degrees F.
Toss green beans, onion, garlic & 2 T.
margarine in 9 X 13 baking pan. Roast,
stirring once, until beans are tender,
about 25 minutes. Combine remaining
2 T. margarine, lemon juice, honey,
mustard & black pepper in small bowl with
wire whisk. Stir in parsley.
To Serve:
Arrange green beans on serving platter,
then drizzle with lemon mixture.
Serves 4

(recipe: Country Crock)

Salisbury Steak

1 lb. ground beef
1/3 C. onion, finely chopped
1/4 C. saltine crackers, crushed
1 egg white, slightly beaten
2 T. milk
2 T. horseradish
1/4 tsp. salt,
1/8 tsp. ground black pepper
1 (12 oz) jar mushroom gravy
2 C. hot, cooked mashed potatoes
1/2 tsp. salt
1/8 tsp. ground black pepper
1 1/2 tsp. dried dill weed

In serving bowl, combine mashed potatoes,
salt & pepper; keep warm. In medium bowl,
combine ground beef, onion, cracker crumbs, egg
white, milk, horseradish, 1/4 tsp. salt & 1/8 tsp.
pepper; mix lightly but thoroughly. Shape into
four oval 1/2 inch thick patties. Heat large
skillet over medium heat until hot. Place patties
in skillet; cook 7-8 minutes or until centers are
no longer pink, turning once. Remove from
skillet & keep warm. Add gravy to skillet; heat
through. Serve with steak & potatoes. Serves 4

(recipe: Rhonda via Texas Beef Council)

Irish Gems (candy)

3/4 C. mashed potatoes
1 box powdered sugar
4 C. coconut
1 tsp. vanilla
1/8 tsp. salt
1 (6 oz) pkg. chocolate chips
1/2 oz. paraffin

Blend together mashed potatoes & sugar.
Add coconut, vanilla & salt, mix well. Drop
from teaspoon onto waxed paper or greased
cookie sheet. Shape into peaks. Let stand
uncovered 30 minutes. Place chocolate
chips & paraffin in small saucepan; melt over
very low heat. Using a teaspoon, pour chocolate
mixture over peaks of candy; let cool.
Makes approx. 4 dozen.

Note: Poster adds she sometimes adds
2 C. chopped pecans to candy before shaping.

Note #2: If you shape the mixture around a
whole almond, then dip the ball end into
melted chocolate, you have a mini (faux)
Almond Joy!

Side Comment: All recipes from justapinch.com
are posted by cooks; the recipes are then tested
by the justapinch staff before being posted on
line. The comment from the Test Kitchen staff was:
“The mashed potatoes had me a little nervous
as we were putting these together, but the end
result is simply to-die-for! If you like coconut, you
will LOVE these sweet gems.”

(recipe: Judy-justapinch.com)

How’s your GAS PRICES lately? In the past week, in our area, I’ve seen the lowest priced gas go from $3.69 to $3.79 to $3.89, then back down (today) to $3.69 – – – WEIRD! (I need to get gas soon, so hoping it stays at $3.69!)

Had a good time yesterday babysitting my 6 1/2 yr old grandson. He asked me if I would ‘read’ with him for 30 minutes. He chose the books and I was pretty surprised at the extent of his reading vocabulary. He announced he’s now in the 3rd grade group for Spelling (he’s only in First Grade!) He said there’s one other student with him in that group. (His dad was really good at spelling & reading, too).

Well, friends – it’s time I get off of this machine and go DO SOMETHING CONSTRUCTIVE (as my husband would say). We just got in touch with our income tax preparer – I was really getting worried: I’d called and left two messages on his machine, and each time it went directly to his machine. Finally, today, made one more attempt at calling and GOT HIM! It seems he was having some sort of medical problem (he was with a client, so couldn’t elaborate) – I was just glad to HEAR his voice! He’s been doing our taxes since the second year we were married (that would be 1977) and we’ve become great friends – seen each other’s kids grow up, he’s watched us with all of the various foster children, etc. Just glad to hear he’s OK!

Anyway . . . NOW I’m going to close here! (surprising, eh?)

Big Hugs;


Finally! It’s Here!



I don’t know about you, but Spring is my very FAVORITE time of year! I love looking forward to warmer weather, seeing & hearing the returning birds, looking for those green shoots & buds popping up – it’s SO exciting! Today, here in good old COLD Michigan, it’s a brisk 25 degrees, but it’s clear and there’s an occasional burst of sunshine to cheer us. I’ve had fun wishing those I came in contact with at the library and grocery store a “Happy first day of Spring! and listening to the (mostly) grumbles. I guess you’d say I’m one of those “glass half full” people – I’m always trying to find SOME good in any situation.

Nothing much going on ‘special’ for the next few days (at least, that I know of). Went to KMart to see if they had any marked-down ladies winter hats, as the one I have is looking a bit well-for-wear. Found a nice cream colored, VERY soft set, hat, gloves & scarf for $5.99 – bought it only to find the hat is a bit too small – oh well, it will make a nice gift for someone else! Also ‘treated’ my husband to two Easter gifts: “The Hobbit” on DVD and a toaster oven. He’s been commenting lately that he used to love using a toaster oven (when he lived with his parents – that’s a good 40 years ago . . .sigh). Well, it just so happens that KMart had this lovely unit that’s both a toaster AND a broiler/oven. The top has an opening for toasting (big enough for 2 bagels!) and the front is a broiler. Husband was surprised (but grumbled he didn’t know where we’d put it) – I found a place, just moved other ‘stuff’ over on the counter (read: George Forman grill & elec. can opener). ‘Gifted’ the old toaster to middle son for when (if ever) he decides to move out, again. It’s a win/win situation, as I see it. Oh! AND the new oven is also in a bright, sassy shade of red! My kitchen is nothing to look at (read: not a particular color theme here, unless you count the appliances are a lovely shade of 1970’s ALMOND! Can’t tell that’s DATED, eh?!!!) We’ll see how this all works out.


Now for the promised Cannoli Cake recipe from my friend! I would actually call it more of a ‘dessert’ (it’s not exactly a cake – not cake consistency)

Cannoli Dessert

1 1/2 C. flour
1 C. chopped walnuts
1 1/2 sticks butter, softened

Preheat oven 350 degrees F.
Mix together crust ingredients & press
on bottom of a 9 X 13 pan. Bake 20
minutes & let cool.

First Layer:
8 oz. cream cheese, softened
3/4 C. sugar
1 C. Cool Whip (thawed)

Mix first layer ingredients & spread on
baked, cooled crust.

Second Layer:
1 large box vanilla instant pudding
2 C. milk
1/4 C. mini chocolate chips

Mix second layer ingredients &
spread over first layer.
Cover with remaining Cool Whip.
Sprinkle top with chopped walnuts &
extra mini chocolate chips. Refrigerate
2 hours or more before serving.

(recipe: Annette)

Saucy Stir Fry Pork

1 1/2 C. instant brown rice, uncooked
2 T. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger
1/4 C. zesty Italian salad dressing
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
1/2 lb. sugar snap peas
3 green onions, diagonally sliced

Cook rice accordg to pkg. directions. Mix
soy sauce with cornstarch & ginger until
well-blended. Heat salad dressing in a large
skillet on  medium-high heat; add meat.
Cook & stir 2 minutes; stir in peppers &
peas. Cook another 3 minutes, stirring
frequently. Add onions, cook & stir 1 minute.
Stir soy sauce mixture into skillet & cook
1 minute or until sauce is thickened, stirring
frequently. Serve over hot, cooked rice.
Serves 4.

For a spicier flavor, add 1/4 tsp. crushed red pepper
to soy sauce mixture before cooking.

(recipe: Peg – Marys Recipe Exchange)
Glazed Corned Beef & Cabbage

1 corned beef brisket with spice packet (2 1/2 lb)
1 medium head cabbage, cut into wedges
1 lb. small red potatoes, halved

2 T. honey
1 T. thawed orange juice concentrate
2 tsp. Dijon mustard

Horseradish sauce:
1/4 C. butter, cubed
2-3 T. prepared horseradish
2 T. chopped green onion
1/8 tsp. salt
1/8 tsp. pepper

Place brisket & contents of spice packt in a
Dutch oven; cover with water & bring to boil.
Reduce heat; cover & simmer 2 1/2 hours or
until meat is tender. Place cabbage & potatoes
in a steamer basket; place in a large saucepan
over 1 inch of water. Bring to boil; cover &
steam 25-30 minutes or until tender, adding
more water to pan if necessary. Transfer
brisket to a broiler pan. Combine glaze
ingredients; brush over beef. Broil 4-6 inches from
heat source 3-4 minutes or until beef is glazed.
Thinly slice across the grain. In a small microwave-
safe bowl, combine sauce ingredients. Cover &
microwave on High 30-45 seconds or until
butter is melted. Drizzle over cabbage & potatoes.
Makes 6-8 servings.

NOTE: Poster said: “I didn’t steam the vegetables,
I just cooked them with the corned beef. I also
added carrots & onions.”

(recipe: Peg-Marys Recipe Exchange)

Creamy Skillet Cabbage with Bacon

1/2 C. zesty Italian salad dressing
6 slices bacon, chopped
1 medium onion, chopped (about 1 C.)
8 C. shredded green cabbage (about
1 small head)
2 C. shredded red cabbage
1 C. chicken broth
1/2 C. sour cream
1/2 C. roasted peanuts, coarsely chopped

Heat dressing in large skillet over medium-high
heat. Add bacon & onion, stir. Cook 5-7 minuts
or until bacon is cooked & onions are tender,
stirring occasionally. Add cabbage & broth; stir.
Cook 10 minutes or until cabbage is wilted,
stirring occasionally. Remove from heat; stir in
sour cream & top with peanuts. Serves 8,
(1/2 C. each)

(recipe: Kraft foods)

Sunshine Broccoli-Bacon Salad

6 slices bacon, cut into 1/2 inch pieces
1/2 C. mayonnaise
3 T. orange marmalade
2 T. white vinegar
6 C. fresh broccoli florets
1/2 C. chopped red onions

Cook bacon in skillet on medium heat
8 minutes or until browned, stirring
frequently. Mix mayonnaise, marmalade
& vinegar in large bowl. Add bacon &
all remaining ingredients; mix lightly.
Refrigerate 1 hour. Makes 12 (1/2 C. each)

Optional:  add 1/4 C. dried cranberries and/
or sunflower seeds to salad before refrigerating.

(recipe: Kraft foods)

Favorite Topped Deviled Eggs

12 hard-cooked eggs
4 oz. cream cheese, softened
3 T. mayonnaise
2 tsp. Dijon mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika

Cut eggs lengthwise in half. Remove yolks; place
in medium bowl. Add all remaining ingredients
except paprika; mix well. Spoon into resealable
plastic bag. Cut small corner from bottom of
bag; use to pipe filling into egg white halves.
Sprinkle tops with paprika. Add your choice
of toppings (see below). Makes 24 egg halves.

-crumbled bacon: 10 slices cooked,crumbled bacon
-2 finely chopped green onions
-1/2 C. thinly sliced drained jarred sun-dried tomatoes
packed in oil
-1/4 C. thinly sliced fresh basil
-6 T. finely chopped red peppers
-1 T. chopped cilantro
-1/2 C. drained canned baby shrimp
-2 T. chopped fresh dill

(recipe: Kraft foods)

Bacon-laced Sweet Potatoes

1 sweet potato (about 1/2 lb), peeled*
4 slices bacon, cut in half
freshly ground black pepper

Cut ends of potato; (discard ends). Cut potato
into 8 slices. Wrap bacon piece around each
potato slice, overlapping ends under potato.
Place, seam-side down, in large skillet. Cook
on medium heat 12-14 minutes or until bacon
is done & potatoes are tender, turning after
7 minutes. Drain on paper towels & season
with pepper. Makes 4 servings.

* Substitute using sliced unpeeled Yukon gold

(recipe: Kraft foods)

One Bowl Cheddar Biscuits

2 1/4 C. Bisquick baking mix
1/2 C. shredded Cheddar cheese
2 T. chopped fresh herbs
1/4 C. sour cream
2 T. Dijon mustard
1/3 C. milk
1 egg, beaten
12 fresh Italian parsley leaves

Preheat oven 425 degrees F.
Combine Bisquick, cheese & herbs in
large bowl. Mix sour cream & mustard
in small bowl. Gradually stir in milk.
Add to Bisquick mixture; stir just
until moistened. Place dough on
surface lightly dusted with additional
Bisquick; knead 10 times. Pat into
1/2 inch thick circle. Cut with 2 inch
biscuit cutter dusted with Bisquick.
Place biscuits 2 inches apart on
baking sheet. Brush lightly with beaten
egg; top with parsley leaves. Brush
with remaining eggs. Bake 12-15
minutes or until lightly browned.
Serve warm. Serves 12.

(recipe: Kraft foods)

Easy Cream Cheese Danish

2 tubes refrigerated crescent rolls
8 oz. cream cheese, softened
1 C. sugar
2 tsp. vanilla
1 egg, beaten

Preheat oven 350 degrees F.
Spray bottom & sides of a 9 X 13 baking
pan with nonstick spray. Spread out 1 pkg. of
crescent rolls in bottom of pan, smooth edges.
Mix cream cheese, sugar, vanilla & egg until
smooth, then spread over rolls in pan. Roll
out other crescent rolls, smoothing edges
and lay on top of filling. Dust top with a
little sugar. Bake 25 minutes.


Sunday Special Pot Roast

2 T. cooking oil
3-5 lb. chuck roast or beef chuck 7-bone
(center cut) pot roast, cut 2 inches thick
2 medium onions, chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2/3 C. packed light brown sugar
1/2 C. cider vinegar
1 tsp. salt
2 T. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. black pepper
2 bay leaves

Brown roast in large skillet using oil.
Add onions & garlic to crockpot; then
browned roast. Combine remaining
ingredients & pour over roast. Cook,
on High, 1 hour, then turn to Low
for 6-8 hours or until tender.

(recipe: Leslie-moms2moms.com)

This past two days have given me ‘food for thought’ – more specifically, reasons to realize I’m very blessed. Yesterday, while just sitting at a red light minding my own business, someone behind me hit my car VERY hard! Fortunately, neither I nor my car were injured at all – THANK YOU, LORD! Shook me up a bit and scared me, but I’m fine. Today while driving youngest to work we saw up ahead LOTS of fire trucks, police cars & red flashing lights. Not exactly sure how it ‘went’ but there was a medium-sized car with it’s front end REALLY smashed in (ie: engine might have been in drivers seat, that’s how far it got moved) – medium pick up truck on it’s side with it’s top cab really smashed in (ie: probably rolled). I can’t imagine just how that accident occurred, judging by the extent of damage both vehicles occurred. The speed limit on that section of road is 45 MPH. (This is about 2 blocks from my house – remember I live on a MAJOR road).This accident made me realize just how much I am watched over and protected – that accident could have been me. (Yes, I’ll give you that perhaps I’m exaggerating some here, but life is SHORT! I thank the Lord my car encounter was very minor. I’m not sure if either of the drivers in the above mentioned accident came out alive. Very scary stuff. Be careful when you’re out on the roads, please. I wondered to myself how that affected youngest son who’s going through Drivers Ed. classes. He told me this morning that next week he will be driving on the roads Mon-Thurs. with his teacher. Thursday is their last day – boy, that time went by fast!

Take care of yourselves, remember to smile/relax a little/and be CAREFUL when you’re out driving. You are valuable to others!

Big Hugs;


It’s Monday . . . Again


Hello, All!

Hope you had a nice, relaxing weekend – for a change, I did! Although our weather insists on remaining in the cold zones (30’s), we’ve been blessed (so far) with no new snow. Today was a dark, dreary day with light, misty rain and lots of wind – not fun if you had to be out in it (which I did). Got the grocery shopping done and came back home to relax a bit before starting dinner. Not sure right now if that’s going to be beef cube steak or Shepeherd’s pie – I’ll figure that one out later when I come to it!

Managed to get through my special needs group’s Gym Night Friday – lots of kids and lots of sloppy joes. They had a great time and we actually were done and on our way out the door by 8 p.m. (our normal ending time!)

Not much new to write about this week (so far, that is) – gas prices are staying at $3.76/9 for the cheapest (at Clark gas stations). Tomorrow night is Knit night – same/same there. Weds. special needs group – regular lesson night. Thurs. babysit grandson and Friday open (so far – YAY!). This is week Two of youngest son’s driving lessons and tonight, after class, will be his second ‘behind the wheel’ experience but THIS TIME the teacher is having him drive on real roads with REAL CARS! (Last time he drove him to a small neighborhood and had him wend his way around – no actual moving obstacles (he did fine). I haven’t taken him out since our first experience a little over a week ago.  His teacher seems very patient and I’m glad he has his lessons AT NIGHT – less chance of problems AND more experience driving at night, which is never easy when you first are learning to drive.

Recipes – got LOTS of them for you!


Crunchy Chicken Casserole

1 C. chopped celery
1 T. butter
2 C. cubed cooked chicken
1 1/2 C. cooked rice
1 (10 3/4 oz) can cream of chicken soup,
3/4 C. mayonnaise
1 (8 oz) can sliced water chestnuts; drained
1/2 C. sliced almonds
2 T. chopped onion
salt & pepper, to taste

1 T. butter, melted
1/2 C. crushed cornflakes
sliced almonds, (optional)

Preheat oven 350 degrees F.
Saute celery in butter in large skillet until
tender. Remove from heat; add next 9
ingredients. Spoon into an ungreased
2 1/2 quart baking dish. Combine melted
butter & cornflakes; sprinkle on top of
casserole, add sliced almonds , if desired.
Bake 30 minutes. Serves 6-8

(recipe: Peg-Marys Recipe Exchange)

Irish “Boxty” – Crisp Fried Potato Cakes

1 lb. potatoes
1 onion, chopped fine
3/4 C. flour
1 tsp. salt
1/4 tsp. pepper
1 egg
1/2 C. milk
1/2 C. vegetable oil

sour cream (side toppings)
Set half of potatoes aside for later. Peel & cut remaining
potatoes into large chunks; place in a saucepan. Cover
with cold water & bring to boil over high heat. Reduce
heat to low & cook 15-20 minutes or until tender. Drain
& place in large bowl. Mash potatoes & set aside. Peel &
grate reserved potatoes; stir them into mashed potatoes.
Add onion, flour, salt & pepper; mix well. Stir in milk &
egg to form batter. In a large skillet, heat oil over medium
heat. Drop batter from a Tablespoon into hot oil; cook 3-4
minutes on each side, drain on paper towels. Transfer to
serving dish & serve with applesauce & sour cream.
Makes 20 cakes.

(recipe: Nancy-justapinch.com)

Italian Spinach & Mushroom Salad

1 (10 oz) pkg. fresh spinach leaves, rinsed &
patted dry
1 (8 oz) pkg fresh sliced mushrooms
1 (19 oz) can chick peas* (garbonzo beans) drained &
1/3 C. cooked, crumbled bacon
1/2 C. seasoned croutons
1/2 C. Italian salad dressing

In large salad bowl, toss all ingredients except
dressing. Just before serving, drizzle with dressing
& toss gently.  Serves 4

*Can substitute cannellini beans for chick peas

(recipe: Betty Crocker)

Sunrise Casserole
(OVERNIGHT recipe)

2 (12 oz, ea) pkgs sausage links
1 (30 oz) pkg. Country-style hash browns
9 eggs
3 C. milk
1 1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 C. (8 oz) shredded 4-Cheese Mexican-
style cheese
1/2 C. diced sweet red pepper
1/3 C. thinly sliced green onions
2 C. salsa or picante sauce (optional)

Cook sausage accordg to pkg directions. Cool
slightly & slice into 1/4 inch coins. In a large
bowl, combine eggs, milk, mustard, salt & pepper.
Add hash browns, sausage, cheese, sweet red
pepper & green onions; mix well. Pour into a
greased 9 X 13 pan. Cover & refrigerate

Preheat oven 375 degrees F.
Remove from refrigerator 30 minutes before
baking. Bake, uncovered, 65-70 minutes or
until set & golden brown and reaches an internal
temperature of 165 degrees F. Let stand 10
minutes before serving. Serve with salsa or
picante, if desired  Makes 16 servings

(recipe: Johnsonville Co)

Italian Chicken Noodle Soup

1 T. olive oil or vegetable oil
2 boneless skinless chicken breasts (about
1/2 lb) cut into 1/2 inch pieces
1 medium onion, chopped (1/2 C.
1 (32 oz) carton chicken broth (4 C.)
2 C. water
3 medium carrots, sliced (1 1/2 C.)
2 C. broccoli florets
1 1/2 C. uncooked medium egg noodles
1 tsp. dried basil
1/2 tsp. garlic-pepper blend
1/4 C. shredded Parmesan cheese

In 4 qt. saucepna, heat oil over medium heat.
Add chicken; cook 4-6 minutes, stirring
occasionally, until no longer pink in center.
Stir in onion, cook 2-3 minutes, stirring
occasionally until onion is tender. Stir in
broth, water & carrots; heat to boiling &
cook 5 minutes over medium heat. Stir in
broccoli, noodles, basil & garlic-pepper blend;
heat to boiling; reduce heat & simmer,
uncovered, 8-10  minutes, stirring occasionally
until vegetables & noodles are tender. Top each
serving with cheese.

*You can substitute chicken thighs for part or
all of the chicken breasts. Usually 2 boneless thighs
will equal one breast half.
You could also use frozen vegetables if you like.

(recipe: Rhonda G-Marys Recipe Exchange)


Cherry Vanilla Chocolate Chip Cake

1 (16.25 oz) box white cake mix
3 eggs
1 (21 oz) can cherry pie filling
1 C. mini chocolate chips

2 T. warm water
1 tsp. vanilla
1 tsp almond extract
1/4 tsp. salt
1 2/3 C. powdered sugar

Preheat oven 350 degrees F.
Combine all cake ingredients together using
a spoon or spatula. Pour evenly into a greased
Bundt pan or 9 X 13 baking pan. Bake 35-45
minutes in Bundt/ 30-35 in 9 X 13 pan. Cake
should be golden brown & toothpick inserted
into center should come out clean.

Combine first 4 ingredients of frosting
together. Add powdered sugar & mix well
using elec. mixer until desired consistency.
Drizzle icing over cake & serve with additional
pie filling, if desired. Serves 12

(recipe: Luckyleaf.com)
Layered Enchilada Bake

1 lb. ground beef
1 large onion, chopped
2 C. thick salsa
1 (15 oz) can black beans, rinsed & drained
1/4 C. zesty Italian salad dressing
2 T. taco seasoning mix (dry)
6 flour tortillas (8 inch)
1 C. sour cream
1 (8 oz) pkg. (Kraft) Mexican-style finely
shredded Four Cheese

Preheat oven 400 degrees F.
Brown meat with onions in large skillet on
medium-high heat; drain. Stir in next 4
ingredients. Arrange 3 tortillas in single layer
in bottom of 9 X 13 baking dish. Cover with
layers of meat mixture, sour cream & cheese.
Repeat layers & cover. Bake 40 minutes or
until casserole is heated through & cheese
is melted, uncovering after 30 minutes. Let
stand 5 minutes before serving. Serves 8

NOTE: Serving suggestion: top with chopped
tomatoes, shredded lettuce & chopped fresh
cilantro, if desired.

(recipe: Kraft foods)

Chocolate Quicky-Sticky Bread

2 (16 oz, ea) loaves frozen bread dough
3/4 C. granulated sugar
1 T. cocoa
1 tsp. ground cinnamon
1/2 C. butter or margarine, melted & divided
1/2 C. packed light brown sugar
1/4 C. water
1 C. Hershey’s Mini chocolate kisses

Thaw loaves as directed on pkg; let rise until
Preheat oven 350 degrees F.
Stir together granulated sugar, cocoa & cinnamon.
Stir together 1/4 C. butter, brown sugar & water in
small microwave-safe bowl. Microwave on Medium
(50%) 30-60 seconds or until smooth when stirred.
Pour mixture into 12-Cup fluted tube pan. Pinch off
pieces of bread dough; form into balls (1 1/2 inches)
placing 3 chocolates inside each ball. Dip each ball
in remaining 1/4 C. butter; roll in cocoa-sugar mixture.
Place balls into prepared pan. Bake 45-50 minutes or
until golden brown. Cool 20 minutes in pan; invert
onto serving plate. Cool until lukewarm. Makes 12

(recipe: Hershey’s – Mary’s Recipe Exchange)


That’s the news from this ‘home front’ – hope you are all well and in

good spirits – Spring is coming FAST . . . YAY!

Big Hugs;


Published in: on March 18, 2013 at 5:50 pm  Leave a Comment  
Tags: , , , ,

Slowing down some . . .



Almost the end of this week and it’s FINALLY slowing down. Not that I still don’t have a few ‘commitments’ to do, but it’s nice to know that there aren’t many (Weds & Thurs. were crazy, just trying to keep up with what time and where I had to be, when). My dear husband volunteered to drive youngest to work today (10:45 a.m.) so that I could take a leisurely shower and not have to rush anywhere until I get to go out to lunch with two girlfriends at 1 p.m. – wasn’t that nice of him? These two friends & I have known each other since high school – one is a year older and used to ride the same bus as I did; the other one was in Girl’s Choir in high school with me – both are in my Sunday School class at church. We’re going to Leo’s Coney Island – good food, good selections and good prices – can’t beat that!  Later on this evening (5:30) I have to help ‘do’ my special needs group Gym Night. My ‘partner/leader’ of the group has been sick with bronchitis so I ended up running our Wednesday night meeting. She says she’s feeling a little better, so she’s heading up Gym Night – we’re having sloppy joes. Gym Nights are fun for our ‘students’ – first we eat, then a short devotion then they are able to either just chat with their friends, work on jig saw puzzles, color coloring sheets, play basketball or several other floor games. Tonight one of the moms is coming to direct a few group games – they love that. Last time she had them sit in folding chairs divided by a batmitton net – they had to hit a blown-up balloon back & forth over the net until the balloon hit the floor (point for opposite team) – they LOVED it! These kinds of games are great because some of our students are in wheelchairs – this way, they can participate, too.

Craft-wise, finished a few more baby hats. Went to the library to get more John Lescroart novels and discovered the Friends of the Library were having a used book sale (SCORE!). Found 2 Lescroart books and several other murder/mystery writers I like PLUS a paperback knitting book with a really cute baby sweater pattern (75 cents) – I couldn’t resist. The only ‘problem’ is – I’m not exactly sure I understand their way of constructing said sweater; Oh well . . . won’t be the first time I’ve tried to ‘create’ using someone else’s pattern!

So – have you got any St. Patrick’s Day plans? I’m seeing more interesting recipes, but we our family doesn’t really do anything special (none of us are Irish, for starters . . . . YES, I know that MOST people who celebrate that day AREN’T, but I digress…) On to recipes!


Oreo-Peanut Butter No Bake Dessert
20 Oreo cookies, divided
2 T. butter, softened
1 pkg (8 oz) cream cheese, softened
1/2 C. peanut butter
1-1/2 C. confectioners’ sugar, divided
1  (16 oz) tub Cool Whip, thawed, divided
15 miniature peanut butter cups, chopped
1 C. cold milk
1 pkg (3.9 oz) instant chocolate fudge pudding mix

Crush 16 cookies; toss with butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat cream cheese, peanut butter & 1 C. confectioners’ sugar until smooth. Fold in half of Cool Whip; spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat  milk, pudding mix & remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining Colol Whip & spread over peanut butter cups. Crush remaining cookies; sprinkle over  top. Cover and chill for at least 3 hours.

(recipe: from Facebook)


Irish Peas

2 T. margarine
1 (16 oz) pkg. frozen green peas
1/2 C. chopped fully cooked bacon
2 T. packed brown sugar
1 T. Dijon mustard
1/4 tsp. ground black pepper

Melt margarine in large saucepan over
medium-high heat. Add peas; cook 5
minutes or until slightly thawed,
stirring frequently. Add bacon, brown
sugar, mustard & pepper; cook 3
minutes more or until hot. Serves 6
(1/2 C. each)


Unstuffed Cabbage

1 C. long-grain white rice, uncooked
1 (14 oz) can chicken broth
6 C. chopped green cabbage
1 lb. ground chuck beef
1 C. frozen chopped onion
1 (14.5 oz) can stewed tomatoes, undrained
1 (8oz) can tomato sauce
2 tsp. granulated sugar
1/4 tsp. ground black pepper

Place rice & broth in 3 qt. saucepan. Bring to
a boil over medium-high heat, stir. Place
cabbage on top; 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: readseteat!)

Cheesy Ham Bubble Bakes

1 (6 oz) pkg. (Oscar Mayer) smoked ham, chopped*
3/4 C. shredded Cheddar cheese
1 (12 oz) can refrigerated buttermilk biscuits (10 count)

Preheat oven 350 degrees F.
Combine ham & cheese in large bowl. Cut each biscuit
into 4 pieces. Add to ham mixture; mix lightly. Spoon
into 8 muffin cups sprayed with nonstick spray. Bake
20 minutes or until puffed & golden brown. Cool
10 minutes before removing from pan. Serve warm
Makes 8

*can substitute smoked turkey breast & shredded
Mozzarella cheese for cheddar

NOTE: Instead of baking in muffin pans, you can
spoon ham mixture into 8 mounds on baking
sheet sprayed with nonstick spray, bake as directed.

(recipe: Kraft foods)

Crispy Chicken Thighs & Pesto Pasta
(one-pan meal)

3 1/2 -4 lb. skin-on, bone-in chicken
thighs (about 7)
2 tsp. Kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. paprika
2 tsp. vegetable oil
8 oz. cellentani pasta (spirals)
1 C. chicken broth
Arugula Pesto (see recipe below)

Preheat oven 400 degrees F.
Sprinkle chicken with salt, pepper & paprika. Heat
oil in a 12-inch cast-iron skillet over high heat until
oil just begins to smoke. Place chicken in skillet,
skin sides down; reduce heat to medium-high &
cook 15 minutes. Transfer chicken to a plate;
discard drippings.
Prepare pasta accordg. to pkg. directions. Toss
cooked pasta with chicken broth & 3 T. Arugula
Pesto. Add pasta mixture to skillet. Place chicken,
skin sides up, on pasta. Bake 25-30 minutes. Dollop
with additional Arugula Pesto.

Arugula Pesto
2 C. firmly packed arugula
1/2 C. firmly packed fresh flat-
leaf parsley
1/2 C. olive oil
2 garlic cloves
1/4 C. grated Parmesan cheese
2 T. water
1 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper

Process all ingredients in food
processor until smooth. Refrigerate
up to 1 week. Makes 1 Cup.

(recipe: Shine/Yahoo.com)

Lemon Poppy Seed Bread

1 (18 1/4 oz) box lemon cake mix
1 (3 1/2 oz.) pkg. instant lemon pudding
4 eggs, beaten
1/2 C. oil
1-2 tsp. poppy seeds
1 C. water

Preheat oven 350 degrees F.
Blend ingredients together, mixing well.
Pour into two greased & floured 8 X 4″
loaf pans. Bake 50-60 minutes.
Makes 2 loaves.

(recipe: Peg-via Gooseberry Patch cookbook)

Pork & Pasta Skillet

1 lb. ground pork
1 medium onion, chopped
1 (14.5 oz) can tomatoes
1 (8 oz) can tomato sauce
1 small yellow summer squash OR
zucchini, sliced into half-moons
1 1/2 C. penne pasta, cooked or other
small pasta shape

Heat nonstick skillet over medium-high
heat. Add pork & onion; cook & stir until
evenly browned. Stir in tomatoes & tomato
sauce; bring to a boil. Reduce heat to low,
cook 5 minutes. Stir in squash & pasta. Cook
2-5 minutes or until heated through. Serves 4

(recipe: National Pork Board)

Creamy Parmesan Pearl Onion Casserole

2 (15 oz, ea) jars pearl onions (DON’T
use pickled onions!)
1/3 C. butter
1/3 C. flour
2 C. cream or Half & Half
1/3 C. freshly grated Parmesan cheese
1/2 tsp. dry mustard powder
pinch nutmeg
salt & pepper, to taste
1/2 C. grated Cheddar cheese

Preheat oven 350 degrees F.
Drain onions. Melt butter in 2 qt. sauce
or saute pan over medium heat. Turn
heat to low & stir in flour. Cook 2-3
minutes, stirring constantly. Stir in cream
(or Half & Half); stir to blend. Stir in
Parmesan, mustard, nutmeg, salt & pepper;
stir well to thoroughly combine ingredients &
melt cheese. Grease a small oven baking dish
or spray with nonstick spray. Place drained
onions in dish, then cover thoroughly with
sauce mixture. Sprinkle with Cheddar cheese,
then sprinkle paprika on top. Bake 35-40
minutes or until mixture is bubbly & hot.
If desired, broil the top briefly until golden
brown. Serves 8

NOTE: Can be made ahead of time & partially
baked. Finish baking 10-15 minutes before

(recipe: Sher-justapinch.com)


Weather-wise, it’s 33 degrees F., clear and a bit dreary – BUT no snow (or only in a few big huge mounds in parking lots where it had been plowed weeks earlier). Husband says we might be getting 1-2 inches tonight – hope not. Yes, 1-2 inches isn’t much, but add my special needs group and their parents/caregivers and it’s not a good mix – especially if you have to transport wheelchairs – they’re the ‘pits’ in any kind of snow – hard to push. Oh well – if it comes – it comes, right?

Gas prices around here dropped 3 cents – to $3.76/9 a gallon (for cheapest gas). I’m going to need to fill up soon – this has been a week of traveling from our house to Clarkston (25 minutes), Auburn Hills (25 min. opposite direction), and points in between; have used up almost a full tank of gas this week (not my normal). Lunch today is in Clarkston, Gym Night is in Auburn Hills, so you get the idea.

Oh! On the ‘Spring’ weather changing thing – I stepped out to our back yard yesterday and observed some green ‘flower bulb’ shoots attempting to come up (they will probably be daffodils, but could be crocus) and also spotted our BUNNY! Every year we have 1-2 rabbits who live in our raised garden/flower bed; we all try to spot them. This one was full-grown, brown with the white cotton tail. The one we had last year had a decided limp on one of his back legs – yesterday’s bunny was just fine – hopped vigorously away from me. I LOVE seeing the bunnies, the Spring flowers, hearing the birds returning – YAY, SPRING!!!

Anyway, friends – hope you have a good day/evening. Stay warm, relax when you can and remember to try to do something YOU like, at least once a day. Oh! And SMILE a little – it’s good for the soul!



What a change a day makes!


Yesterday was a nice, sunny ‘in the 40’s’ day – almost typically Spring-like weather BUT upon waking today we’re now in mid 20’s with some snow on the ground and a rather biting wind blowing. Quite the change! (If you live in Michigan – it’s almost expected). We’ve had HUGE snowstorms on or around Easter here, so I’m just biding my time as to the weather coming (hope it will be mild).

Yes, for me, it’s a busy week with lots of ‘scheduled’ things to do. Last night was our Knit group’s Movie night and I was happily surprised that three of our ladies who didn’t think they could make it, came. Lots of really yummy foods and they chose: “Chocolate” for the  movie – always a good chick flick. I just got word that tonight I’ll be in charge of our special needs group: it’s Music/Birthday night and my partner/leader Lois is down with bronchitis (almost no voice). That will be an ‘interesting’ evening, but Music/Birthday night goes pretty fast: quick opening prayer, then lots of singing Christian songs, then quick prayer requests, then it’s cut the cake, serve it and it’s time to go home!

Youngest son started Drivers Ed. Monday and, so far (typical him) he’s rather ‘nonplussed’ about it (read that: not saying much of anything). Last night was his first ‘drive’ with the teacher and they went to a small neighborhood close to the mall (where the classes are). His next ‘drive’ will have him out on main roads – sure glad it’s the TEACHER and not ME doing that part. (Yes, I know – my times coming being ‘shotgun’ with him on main roads – not my idea of a ‘fun time’ – although this IS son #3 and I’ve already done this twice before . . . doesn’t calm the butterflies in my stomach in anticipation of said driving, though . . .)

Craft-wise, it’s back to knitting baby hats. A friend of mine from the Knit group sent me the directions for baby booties that are knit, then sewn up the back (MY kind of pattern! I don’t ‘do’ knitting with the 5 tiny needles – think of people you’ve seen knitting socks. Just ‘straight’ knitting then seaming is MY thing – works for me; I don’t mind sewing up seams. It’s funny how many of the ladies in my group really DO NOT like sewing seams of any kind, whether they be sewing up a sleeve seam for a sweater, or even sewing up hats; we’re all different.


Oatmeal Cake




1 1/4 C. boiling water

1 C. oatmeal (old fashioned, uncooked)

1/2 C. butter

1 C. sugar

1 C. brown sugar, firmly packed

2 eggs

1 tsp. vanilla

1 tsp. baking soda

3/4 tsp. cinnamon

1 1/2 C. flour

1/2 tsp. salt

1/4 tsp. nutmeg




1/2 C. butter

2 C. shredded coconut

1 C. nuts, finely chopped

1 1/2 C. brown sugar, firmly packed

8-10 T. evaporated milk


Preheat oven 350 degrees F.


Pour boiling water over oatmeal &

set aside 20 minutes. Cream butter &

sugars, add eggs & beat well. Add vanilla

& oatmeal mixture; add flour, baking

soda, salt, cinnamon & nutmeg; mix well.

Pour batter into greased 9 X 13 pan. Bake

30 minutes.



Melt butter & add coconut, nuts, brown

sugar & milk; mix well. Frost cake when

you take it out of oven. Place cake under

broiler & broil until top is brown (watch

it carefully so it doesn’t burn).


(recipe: Jolayne-justapinch.com)


Rustic Reuben Salad

9 C. torn salad greens
1 tomato, cut into wedges
1 C. croutons
1/2 lb. deli corned beef, sliced & cut into
3/4 C. cubed Swiss cheese
1/4 C. sauerkraut, rinsed well & drained
1/4 C. Thousand Island salad dressing

Combine all ingredients except dressing in
large bowl. Add dressing; mix lightly. Serves 4

(recipe: Kraft foods)

Cheesy Beer Soup

1/2 C. finely chopped onion
1 clove garlic, minced
1 T. butter or margarine
1 T. flour
1 3/4 C. milk
1/2 lb. (8 oz) Velveeta, cut into chunks
1/2 C. beer
1/2 tsp. Worcestershire sauce
few drops hot pepper sauce (Tabasco)

Cook onion & garlic in butter in large
saucepan on medium-high heat until
tender, stirring frequently. Add flour; mix well.
Cook 2 minute or until hot & bubbly, stirring
frequently. Stir in milk until well blended. Cook
until mixture boils & thickens, stirring constantly.
Reduce heat to low; simmer 5 minutes, stirring
occasionally. Add remaining ingredients; mix well.
Cook 5 minutes or until Velveeta is completely
melted & soup is heated through, stirring constantly.
Serves 4.

(recipe: Kraft foods)

“Lucky Green” Pistachio Cake

1 box yellow cake mix
3 eggs
1 C. cooking oil
1 box instant pistachio pudding mix
1 C. milk
1 C.  pecans (chopped fine)

1 (9 oz) tub Cool Whip
1 C. powdered sugar
1 (8 oz) container sour cream
1/2 C. milk
1 box instant pistachio pudding mix

Preheat oven 350 degrees F.

Mix together cake mix, eggs, oil, instant
pudding, milk & nuts. Pour into two
9 inch cake pans or one 9 X 13 pan.
Bake 25-30 minutes. Let cool completely
before frosting.

Fold together (do not beat) all ingredients
for frosting. Frost cake & refrigerate 1
hour before serving.

TIP: Can add a few drops of green food
coloring to frosting to give an even more
vibrant green color.

(recipe: Jill-justapinch.com)

Sippable S’Mores Milk

1 C. milk
1/8 tsp. vanilla
2 T. chocolate syrup
1 graham square, crushed fine
10-15 miniature marshmallows

Combine all ingredients in a container with
a tight-fitting lid; shake or stir until well
combined. Serves 1.

(recipe: Dean Foods)

Beef Barley Soup

1 lb. beef top round steak, cut into 1/2 in. cubes
1 T. canola oil
3 (14.5 oz, ea) cans beef broth
2 C. water
1 C. medium pearl barley
1 tsp. salt
1 /8 tsp. pepper
1 C. chopped carrots
1/2 C. chopped celery
1/4 C. chopped onion
3 T. minced fresh parsley
1 C. frozen peas

In a Dutch oven, brown beef in oil; drain. Stir in
broth, water, barley, salt & pepper. Bring to a boil.
Reduce heat; cover & simmer 1 hour. Add carrots,
celery, onion & parsley; cover & simmer 45 minutes
or until meat & vegetables are tender. Stir in peas;
heat through. Serves 9 (makes 2 1/4 qts)

(recipe: Peg-Marys Recipe Exchange)

Creamed Peas & Potatoes with Pearl Onions

9 – 11 new red potatoes
1/2 bag frozen baby peas
1 small bag pearl onions
2 T. butter
3-4 T. flour
salt & fresh black pepper
3/4 – 1 C. Half & Half , or milk
1/2 tsp. freshly grated nutmeg (optional)

Steam potatoes & peas until tender. Boil
pearl onions 5 minutes, remove skins. Add
butter to saucepan, melt on medium heat.
Whisk in flour until it is a paste. Add Half &
Half (or milk); keep whisking until it begins
to thicken, about 5-7 minutes. Add nutmeg,
if desired. Pour cooked peas, potatoes &
onions in a large bowl. Pour sauce over veggies
and stir to coat well. Add salt & pepper, to
taste. Serves 4-6

(recipe: Kim-justapinch.com)

Corned Beef & Cabbage with Horseradish Sauce

1 onion
3 whole cloves
4 lb. corned beef
4 parsley sprigs
8 whole black peppercorns
2 lb. cabbage
1 C. sour cream
1 T. prepared horseradish

Peel onion & stick with cloves. Put corned beef, onion,
parsley & peppercorns in large pot; cover with water.
Cover pot, bring to a simmer & cook, gently, until tender
(2 1/2 – 3 hours). Cut cabbage into wedges & core. Add
to the pot, cover & simmer until tender, about 30 minutes.
Combine sour cream & horseradish in a bowl. Serve meat &
cabbage with some of the broth ladled over all & serve
horseradish sauce on the side. Serves 8

(recipe: moms2moms.com)

Potato Bread

1/4 C. warm water
3 tsp. yeast
1 1/2 C. milk
3 T. butter
1 C. mashed potatoes, at room temp.
4 T. sugar
2 tsp. salt
6 C. flour
1 egg, beaten  (for glaze)

Pour warm water into bowl of an elec.
mixer fitted with dough hook attachment.
Water should be 85-115 degrees F. (it should
feel very warm, but comfortable). Sprinkle
yeast over water & let stand 5 minutes. With
mixer speed at 2, slowly mix in milk, mashed
potatoes, sugar & salt. Gradually mix in flour.
Dough should turn into a ball. Continue to knead
on speed 2, 2-3 minutes until dough is smooth &
elastic. If dough does not ball up because it’s too
dry, add water – 1 T. at a time until it does. If your
mixture is more like a batter, add flour, one T. at
a time. Adding water or flour as needed to get the
right consistency will assure you will always get
a perfect dough. Transfer dough to an oiled bowl;
cover with a clean towel & let rise until doubled
(about 1 1/2 hours). Grease 2 loaf pans.

Punch down dough & divide into 2 pieces. Shape
each piece into loaf shape & place in greased pans.
Cover pans with clean towel & let rise until doubled
(about 1 hour).
Preheat oven 375 degrees F.
Using a pastry brush, brush beaten egg over tops
of loaves. Bake 40-45 minutes or until golden

(recipe: moms2moms.com)

Luck ‘O the Irish Dessert Squares
(needs 6 hour refrigeration)

1 (3 oz) pkg. cream cheese, softened
1/2 C. sugar
1/2 c. cocoa
1/4 C. milk
5 C. Cool Whip, thawed (about 12 oz),
1/4 – 1/2 tsp. peppermint extract
green food coloring

Chocolate Crumb Crust:
1 C. graham cracker crumbs
1/4 C. sugar
1/4 C. cocoa
5 T. melted butter or margarine

Combine ingredients in small bowl,
stir until well blended. Press onto
bottom of 9 inch square pan.
Beat cream cheese in medium bowl until fluffy.
Gradually add sugar, beating until well blended.
Add cocoa alternately with milk, beating until
smooth. Gradually fold in 3 C. Cool Whip; spoon
mixture over crumb crust. Stir together remaining
2 C. Cool Whip, peppermint extract & food coloring
in small bowl; spread over crumb crust. Cover &
refrigerate about 6 hours or until set. Cut into
squares. Cover & refrigerate leftovers. Makes
6-9 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Knowing this week will be busy, I thought I’d better post some Irish recipes before St. Patrick’s Day. Today is my oldest son’s 30th birthday – hard to believe!

How’s your GAS PRICES doing lately? I was mildly surprised on Monday to see that our local prices jumped from $3.69/9 to $3.79/9 overnight. Usually it’s a few cents up or down, very rarely 10 cents overnight! (And it ‘would’ be on a week where I’ve got lots of driving! Oh well . . . such is life, eh?)

Hope you’re feeling well and thinking about Easter preparations or reflecting on what Easter means.




Monday Morning Meanderings


Boy, that weekend sure flew by! Our weather here is certainly improving – we had temps in the 60’s yesterday!!! That’s a high so far – it was sunny & clear; in the afternoon I carried my coat to church (to wear at 7:15 p.m. when church got out, but sure didn’t need it at 4:30 for choir practice!).  Went to the baby shower Saturday and had a nice time. Got to see two friends I hadn’t seen in a good 7 years, maybe more. Was a bit surprised to see that mine were the only hand made gifts (for this one my gift was an afghan, the green knit bunny toy, a pair of high-tops tennis shoes (crocheted by a friend), 2 pairs of booties and a hat (plus a few toys). Got the other baby gifts mailed to Ohio on Friday, so now I’m happily BABY-KNITTING FREE! (at least, for showers, anyway -still doing the newborn & premie hats for the hospital).

This week is going to be another ‘almost every day something going’ week. Tonight starts DRIVERS ED for my youngest (6-8 p.m.). So far he hasn’t asked to go out practicing (since his one & only try last week – not sure why). I don’t think I traumatized him too much – I didn’t even YELL! Oh well, we’ll see what today brings – he might change his mind before this evening. Tomorrow is Ladies’ Bible Study 10 a.m., then Knit/Movie night in the evening (husband is going to drive son to Drivers Ed & pick him up). Weds. is my husband’s Oral Surgeon appointment & speciall needs group, Thurs babysit grandson & Dr. Ed, Friday, so far is open BUT two of my lady friends have asked if we could all go out to lunch together, so it looks like that’s my only free day! The Drivers Ed thing is every Mon-Thurs 6-8 p.m. for three weeks, so I’ll be booked up doing that most of the time.

Finally got the laundry and dishes caught up – do you ever have it where you just don’t feel like doing the household chores? I’m horrible with that – don’t mind doing laundry, it’s the carrying upstairs of the loaded clean clothes baskets I don’t want to do (or then, fold everything – I procrastinate!) Who would have thought? “Back in the Day” (read that-when I was much younger) I used to love to fold clothes! Now it’s just another chore I have to get done, so I avoid it. Getting B-A-D in my old age!

Yesterday was my turn to bring Sunday School snacks and I discovered a ‘new-to-me’ place to purchase goodies – MEIJERS! Since I didn’t feel like baking (this time) I discovered Meijers bakery department and happily purchased: sugar-free lemon pound cake (already sliced!), mini blueberry muffins, little apple turnovers AND a HUGE box of frosted cinnamon buns (they were a close ‘cousin’ to the CINNABON buns. The buns looked so good, I bought a box for us, too. Totally happy with my purchases – all that for around $12.00- not counting our box)! (the buns were $3.99, pound cake $2.99, muffins $2.99, turnovers $2.99) I usually spend around $20+ for goodies at Gordon Food Service (1 box of assorted  mini muffins and a box of assorted danish). I definitely see me going to Meijers in the future for snacks!


Foil-pack Taco Dinner

4 small boneless skinless chicken breasts, 1 lb.
4 tsp. taco seasoning mix
1/2 lb. red potatoes (about 2) peeled & thinly sliced
1 C. Kraft Tex-Mex shredded cheese
1/2 C. salsa
1/4 C. sour cream

Preheat oven 400 degrees F.
Sprinkle chicken with taco seasoning mix. Tear heavy-
duty aluminum foil into four large squares and spray
with nonstick spray. Place 1/4 of potatoes in center of
each square. Top potatoes with chicken,1/4 th of cheese &
salsa; repeat with other 3 foil squares.Fold foil wrap around
each portion to make 4 packets,leaving room for heat
circulation inside. Place packets on a baking sheet.
Bake 30-35 minutes or until chicken is done.
(thermometer inserted into thickest part of chicken should
register 170 degrees F.). Allow packets to cool 5 minutes.
Cut slits in foil to release steam before opening. Top each
serving with sour cream.

Can be made ahead: Assemble packets as directed. Refrigerate
up to 4 hours, then bake as directed, increasing baking time
to 40 minutes.

(recipe: Peg-Marys Recipe Exchange)

Coconut Cherry Bars

1 C. butter or margarine, softened
1 1/4 C. granulated sugar
1 egg
1 tsp. vanilla
2 1/2 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 C. chopped nuts
1/2 C. maraschino cherries, chopped
2/3 C. flaked coconut
6 oz. miniature chocolate chips

Preheat oven 375 degrees F.
Cream butter; add sugar gradually. Add egg
& vanilla; mix well. Sift together flour, baking
powder & salt; stir into creamed mixture. Stir
in nuts, cherries, coconut & chocolate chips.
Spread dough in a greased 9 X 13 baking pan;
bake 25 minutes or until bars are firm in
center; cool slightly & cut. Makes 16 bars

(recipe: Peg-Marys Recipe Exchange)

Italian Cupboard Soup

2 boneless pork chops, cubed
1 (15 oz) can chopped tomatoes, undrained
2 (14.5 oz, ea) cans chicken broth
2 T. dried minced onion
1 (15 oz) can cannellini or Great Northern beans,
8 oz. fresh spinach leaves, torn

In a deep saucepan, brown pork in a little oil.
Add ingredients (except spinach) & bring to
a boil. Lower heat & simmer 15 minutes. Stir
in torn spinach; cook 2 minutes longer. Serves 4

Option: Sprinkle with grated Parmesan cheese
just before serving.

(recipe: National Pork Board)

Loaded Bacon-Tato Dip

1 (16 oz) container sour cream
1 (3 oz) jar bacon crumbles
2 C. freshly shredded Cheddar cheese
1 (8 oz) cream cheese, softened
1 C. chopped green onions

Preheat oven 375 degrees F.
Mix all ingredients well, using elec. mixer.
Place in an oven-safe casserole dish. Bake
30 minutes, covered, then an additional
15 minutes uncovered. Serve with
potato chips.

(recipe: National Pork Board)

Minty Shamrock Brownies

1 box brownie mix
1 (10 oz) bag Andes Creme de
Menthe baking chips
(ingredients to prepare brownie mix)

Preheat oven 350 degrees F.
Prepare brownies as directed on box.
Lightly grease a jelly roll pan. Pour
brownie batter onto pan; spread
batter to cover pan bottom. Bake
10-15 minutes or until center of brownies
is no longer soft & gooey. Do not over
bake. Remove from oven; cool 5 minutes.
Cover top of brownies with baking chips.
Place brownies back in oven 2 minutes to
melt chips. Cool completely before cutting
& removing from baking sheet.

(recipe: moms2moms.com)

Creamy Chicken & Rice Soup

1 C. carrots, chopped
1 C. celery, chopped
1 medium-sized onion, chopped
10 C. water
8 chicken bouillon cubes (or 8 tsp.
bouillon granules)
salt & pepper
1 tsp. parsley
1 bay leaf
1 tsp. thyme
2 chicken breasts
2 chicken thighs
1 C. rice (uncooked)
1 (10 oz) can cream of chicken soup

Add veggies & water to crockpot. Add all
seasonings & bouillon cubes (granules); place
chicken in crock. Cover & cook on High 5 hours
or Low 7 hours. Remove chicken from crockpot;
shred with two forks. Add rice & shredded
chicken to crockpot, cover & cook on High
1 hour or until rice is tender. Stir in can of
chicken soup (undiluted); cover & allow soup
to heat thoroughly (10 minutes). Makes 10

(recipe: Jamiecooksitup!)

Glazed Carrots & Apples

1 (12 oz) bag baby carrots
1 Granny Smith apple, cored &
1/2 tsp. garlic salt
1/4 C. butter or margarine, cubed
1/2 C. brown sugar, firmly packed
1/4 tsp. cinnamon

Preheat oven 350 degrees F.
Toss carrots, apple & salt together in
8 X 8 glass baking dish. Dot with
butter cubes; sprinkle with cinnamon
then brown sugar over all. Seal tightly
with foil. Bake in center of oven 1 hour.
Serves 6

(recipe: Tess-justapinch.com)

Baked Fish Au Gratin

1 lb. frozen fish fillets (cod, ocean
perch, halibut or flounder)
2 T. fine cracker crumbs
1 (14 oz) can stewed tomatoes
2 T. chopped onion
1/4 tsp. salt
1/8 tsp. ground black pepper
1 T. butter
1/4 – 1/2 C. cheddar cheese, shredded

Thaw fillets accordg. to pkg. directions
Preheat oven 350 degrees F.
Grease a 1 qt. shallow baking dish;
sprinkle with cracker crumbs. Lay fillets
on top of crumbs. In medium bowl, combine
tomatoes, onion, salt & pepper; pour over
fillets. Dot with butter & sprinkle with cheese.
Bake 35 minutes or until fish flakes easily
when pierced with a fork. Serves 4

(recipe: Ellen-justapinch.com)

Snappy Asparagus with Bacon

6 slices bacon, cut into 1/2 inch pieces
1 lb. fresh asparagus spears, trimmed, cut
into 1/2 inch lengths
2 C. sugar snap peas
dash crushed red pepper
dash soy sauce*

Cook bacon in large nonstick skillet on medium
heat until crisp. Remove bacon from pan, reserving
1 tsp. drippings in skillet. Drain bacon on paper
towels. Add asparagus & peas to skillet; cook on
medium-high heat 5 minutes or until crisp-tender,
stirring occasionally. Stir in bacon & remaining
ingredients. Makes 6 (1/2 C. each) servings

*substitute a squeeze of fresh lemon juice for soy

(recipe: Rhonda G-Marys Recipe Exchange)


Cream Cheese-Berry Coffee Cake

1 (8 oz) pkg. cream cheese, softened
1 C. granulated sugar
1/2 C. butter, softened
1 3/4 C. flour
2 eggs
1/4 C. milk
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1/2 C. seedless red raspberry jam
powdered sugar
fresh raspberries (optional)

Preheat oven 350 degrees F.
(350 if using 9 x 13/ 325 if using
3 quart)
Grease 9 X 13 baking pan or 3 quart
rectangular baking pan; set aside.
In a large bowl, combine cream cheese,
granulated sugar & butter; beat with
elec. mixer on medium speed until
smooth. Add 3/4 C. flour, eggs, milk,
baking powder, baking soda, vanilla & salt.
Beat about 1 minute more or until combined.
Add remaining 1 C. flour, beating on low
speed just until combined. Spread batter
evenly in prepared pan. In small bowl, stir
jam with a spoon until nearly smooth. Spoon
jam in 8-10 mounds on top of batter in pan.
Using a thin spatula or knife, swirl jam into
batter. Bake 30-35 minutes or until toothpick
inserted into center comes out clean. Cool in
pan on wire rack 30 minutes. Dust top
with powdered sugar, if desired. Serve warm
with fresh raspberries.

(recipe: Peg-Marys Recipe Exchange)

Have you started thinking about/preparing for Easter yet? I guess I’ve been (mentally) procrastinating about Easter dinner. Yes, I’m aware it’s coming up quickly – we get reminded in choir about how many more practices there are before the Easter Contata, but I guess I really hadn’t thought about EASTER DINNER until last night. I vaguely remember last year telling my family that I WASN’T going to do a big DINNER Easter afternoon or evening. Perhaps I should preface this with: the Saturday before I have/ and will be at church for a good 3 hours cutting up fruit and putting it on skewers, decorating tables, putting flowers in vases, etc. Our church puts on a HUGE Easter breakfast before the church service (my Sunday School class does all the preparation): tons of foods-scrambled eggs, sausages, bacon, sliced ham, a variety of egg casseroles, pancakes, biscuits & gravy, and cut up fruits on skewers, plus juices/milk/coffee,tea, bottled water.  Easter Sunday I will be assisting in the kitchen for the Easter breakfast (8:30 a.m., but I will get there around 7 a.m.) then grabbing a quick bite to eat and running to the choir room before we sing the contata – lots of energy needed and NONE for getting together a very big dinner for my family! (Yes, I ‘should’ feel a little guilty, but hey – it’s what I do at this time of year!) After thinking over last year, I remember telling my family “Let’s pick another day and do dinner then!” (think we did dinner on Tuesday following Easter – it gave me time to rest up a bit and prepare a nice dinner – the way it ‘should’ be!) I’m going to go with that thought THIS year. Don’t know, yet, whether we’ll do ham or maybe turkey – I have both in the freezer. It’s a good thing I still have time to plan this out!

How’s your weather? Have you seen any new flower bulb shoots popping out of the ground? I haven’t been out in our back yard to check but I’m guessing there will probably be some hyacinth and crocus shoots, maybe daffodils – who knows? It’s been so warm that almost all of our snow/ice build-up has melted (YAY!) Our dirt road going to our church was almost a SWAMP yesterday – rivulets of water running across the VERY muddy and VERY potholed dirt road – made me want a SUV or all-terrain vehicle to traverse it! Pastor said he’s going to call the county today and see if they will come grade it – he said they’re pretty good about responding when he calls (there’s also a subdivision behind and beyond our church, so they would greatly benefit from the grading, too. I don’t remember seeing potholes THAT big in years past).

Well, friends, I think I’ve about exhausted all avenues of thought for today – have a great day and remember to ENJOY it!



Quick Addition

Here are some of the photos from the “Dinner with the President” event (the one we had to miss due to illness). I thought you might like to see some of the period dress.


Here are the two “Lincoln” re-inactors with our friends,

Pastor Dave & Robin Somers, Vasser, Mich. (behind the Pres. & Mrs. Lincoln)


Here they are, again – in front of a period fireplace


and lastly, another photo of our friends,

Pastor Dave & Robin Somers,

First Baptist Church of Vasser, Mich.

They both love antiques and did a wonderful job of decorating (I didn’t include all of the photos I was sent, but there were LOTS of great antique ‘fainting’ couches, sofas, upholstered chairs, tables, lots of oil lamps, etc.). I was quite surprised at just how many people came in period costumes – I’d say at least half of the group (which, from looking at the photos, was around 75-100 people!). Sorry we weren’t able to go, but was really happy when Robin sent me the photos.

Enjoy your day, it’s 32 degrees F. and snowing!



PS: For those of you who might not have read the other blog entry about the above event – the President & Mrs. Lincoln are the actual portrayers who work at the Abraham Lincoln Memorial Museum in Springfield, Illinois!

Published in: on March 7, 2013 at 12:19 pm  Comments (2)