Sometimes Our Opinions Change!

Today was a PRIME example of that: got a text message from oldest son last night letting us know that there was going to be a Flag Football game today at 10 a.m. and we were invited. Oldest son is the coach of his son’s (my grandson) flag football team. He had mentioned something about them being involved but never actually said: “Hey, why don’t you guys come to a game?” so, until today, we didn’t. Well, I don’t know about you ladies, but I know next to squat about football and the idea of sitting outside in colder temperatures in a folding chair (or on a bleacher) for who knows how long was NOT my idea of a good thing (grandson’s involvement or not!). That makes me sound very callous but, hey – I guess if it does, I’ll claim that – I don’t care for sports of any kind BUT I went. Using a Southern expression: “Well, slather me in butter and call me a biscuit” I’m NOW a FAN! It was a RIOT! You have all these little boys running around, most who are not exactly sure what they’re doing – too funny! One little boy came over to the sidelines and was chatting with his Mom when she said: “You’d better get back over there, they’re calling you!” – his response: “But I want applesauce!” Too funny! The plays were almost in slow-motion -the quarterback would hand the ball off, then the ‘kicker’ would turn around to the three boys behind him, only to find out they were in a discussion and didn’t even know they were supposed to GRAB THE BALL & RUN! It was VERY amusing, to say the least! Oh, by the way, our team won 21 – 4? I guess last week our team lost 14 – ?, but as my son says: “I’m just trying to get them to realize they’re having FUN, win or lose!” I had a GREAT time and am looking forward to the rest of their games (something like 7-8 more). Thought I’d share a few photos I took:

Kaden flag football 4_27_13

Grandson in middle of photo, w/red pants

Kaden flag football 4_27_13 number 2

Grandson on left with his Dad, the Coach

Kaden flag football 4_27_13 number 3

End of game, teams ‘high-5’ing each other for a Good Game (Coach/son in middle)


In driving to the game today, I see the first signs of “Spring” – GARAGE SALES! Now, being I was riding with my husband, there wasn’t opportunity to say: “LET’S STOP – it’s a GARAGE SALE!” (don’t think he would have, anyway – not a fan) but it made me happy to see the ‘season of the great sales’ has begun! Our weather today is perfect for it: right now it’s 59 , clear & sunny. (Son told me the first practice they had scheduled for the team happened on a day that it was REALLY cold and hailing! They called it off). Glad “my” season of watching football will be in better weather (I hope!).

Still working on the knit baby blanket I showed you a photo of (the example – mine is different yarn). I’m almost 3/4 ths done; because the pattern is SO simple, I find my brain wandering when I knit which is NOT a good thing – I tend to think I’m in one part of the pattern and knit it – only finding out, it’s not the right spot and having to rip out several rows to get back to the correct number of stitches – sigh. It’s coming along, though – I like the pattern enough to probably do it again in another yarn, AND make it wider (the original pattern size is not exactly wide enough for my tastes).


Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers
(there will be a few graham crackers left over)
2 (3 1/4 oz, ea) boxes vanilla instant pudding
1 C. peanut butter
3 1/2  C. milk
1 (8 oz) container Cool Whip
1 can chocolate frosting

Spray bottom of 9 x13 pan with cooking spray.
Line bottom of pan with whole graham crackers.
In a bowl using an elec mixer, mix pudding with milk,
peanut butter; beat at medium speed for 2 minutes.
Fold in Cool Whip. Pour half  pudding mixture over
graham crackers. Place another layer of whole graham
crackers on top of pudding layer. Pour over remaining
half of pudding mixture and cover with another layer
of graham crackers. Heat the container of prepared
frosting, uncovered for 1 minute. Pour over top of cake.
Refrigerate for at least 12 hours before serving!

(recipe: Facebook)


9 lasagna noodles, cooked
2 lb. bulk Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can whole tomatoes, cut up,
1 (12 oz) can tomato paste
1 tsp. sugar
1 tsp. salt
1 1/2 tsp. basil (crushed)
1 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. red pepper
1/4 tsp. black pepper

Cheese Mixture:
30 oz. ricotta cheese
1 egg, beaten
1/3 C. fresh parsley, chopped
4 C. mozzarella cheese, shredded*
1 C. Parmesan cheese, grated

*might need extra to sprinkle on
top of lasagna before baking

Preheat oven 375 degrees F.
In large pan, combine sausage, onion &
garlic; cook until sausage is no longer
pink, stirring occasionally; drain. Stir in
rest of ingredients (not cheese mixture).
Bring to a boil; reduce heat, simmer 20
minutes. In medium bowl, blend ricotta,
egg & parsley. In large lasagna pan sprayed
with nonstick spray, layer noodles, then
meat mixture, then cheese mixture – continue,
ending with extra mozzarella. Bake 60 minutes.

(recipe: moms2moms site)

Layered Fiesta Casserole

1 lb. lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 (16 oz) jar chunky salsa
1 (14.5 oz) can diced tomatoes,
1 (10 oz) pkg. frozen corn
12 corn tortillas (6 inch)
1 1/2 C. shredded Sharp
Cheddar cheese, divided

Preheat oven 375 degrees F.
Brown meat with peppers in large
skillet; drain. Return to skillet; stir
in salsa, tomatoes & corn. Spread
1 C. meat mixture onto bottom of a
9 X 13 baking dish; top with 6
tortillas, overlapping as necessary. Cover
with layers of half each of the remaining
meat mixture & cheese, top with remaining
tortillas & meat mixture; cover. Bake 25-30
minutes or until heated through. Top with
remaining cheese; let stand, uncovered,
5 minutes or until cheese melts. Serves 6

NOTE: Casserole can be made ahead;
refrigerate up to 24 hours.

When ready to serve, bake at 375 degrees F.

for 40-45 minutes or until heated through.

Top with cheese, continue as directed.

(recipe: Kraft foods)

Angel Chicken

4 oz. cream cheese, softened
1 (10 3/4 oz) can cream of mushroom soup
1/4 C. Italian salad dressing
1/4 C. water
1 1/2 lb. boneless skinless chicken thighs,
cut into bite-sized pieces
1/2 lb. angel hair pasta, uncooked
2 T. chopped fresh parsley

Whisk first 4 ingredients until blended; pour
over chicken in crockpot. Cook on Low 4-5
hours or High 2-3 hours. Cook pasta
as directed on pkg, omitting salt; drain.
Serve pasta topped with chicken mixture,
sprinkle top with parsley. Serves 4

(recipe: Kraft foods)

Banana-Sour Cream Cake

1 (2 layer size) box yellow cake mix

1 C. mashed ripe bananas (about 3)

1 C. sour cream

3 eggs

1/4 C. oil

1 (8 oz) pkg. cream cheese, softened

1/2 C. butter, softened

1 (16 oz) pkg. powdered sugar

1 C. finely chopped walnuts

Preheat oven 350 degrees F.

Beat first 5 ingredients with elec. mixer

on Low just until moistened, stopping

frequently to scrape bottom & sides of

bowl. Beat on Medium 2 minutes then

pour into greased & floured 9 X 13 pan.

Bake 35  minutes or until toothpick

inserted into center comes out clean;

cool completely. Beat cream cheese & butter

with mixer until well blended. Gradually beat

in powdered sugar. Remove cake from pan.

Carefully cut cake crosswise in half, using

serrated knife. Place 1 cake half, top-side

down, on plate; spread with some of the

frosting. Top with remaining cake half, top

side-up. Spread top & sides with remaining

frosting. Press nuts into sides. Keep

refrigerated. Serves 16

Note; How to Neatly Frost Cake:

Freeze cake layers about 20 minutes before

frosting. This helps to set the crumbs on the cut

edges of the cake layers so they don’t pull up

into the frosting. Don’t worry if frosting does not

look perfect on the sides of cake, the nuts will

cover any imperfections.

(recipe: Kraft foods)


Fast Fish Skillet

4 tilapia fillets* (1 lb)

1/4 C. Italian salad dressing

1 T. pesto

1 yellow pepper, chopped

1 zucchini, cut lengthwise then

crosswise into slices

1 C. grape tomatoes

3 T. thinly sliced fresh basil

1 tsp. grated Parmesan cheese

Brush fish with 2 T. salad dressing;

cook in skillet on medium heat 3-4

minutes on each side or until fish

flakes easily with fork. Transfer to

plate, cover & keep warm. Add

remaining dressing, pesto, vegetables &

tomatoes to skillet; cook 5 minutes or

until heated through, stirring frequently.

Spoon over fish & top with basil &

Parmesan cheese.

*can substitute haddock or cod fillets

AND use fresh or frozen fish

(recipe: Kraft foods)


Hope you’re having a great weekend – enjoy your day!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: