A Quiet Tuesday, so far


Here it is Tuesday already – our weather hasn’t changed much since last I wrote, we’re still sitting in the 50’s, grey/cloudy, and CHILLY! Just when I had started to drag out all the Summer clothes, it’s time to grab some long-sleeved tops and occasionally sweatshirts! The ‘Wandering Jew’ plant I had already stuck outside ONCE, came right back inside because it’s simply too cold for it. This is the plant I received a year ago Mother’s Day from one of my special needs students. It wasn’t doing well last year so I put it outside for the summer and it FLOURISHED! Well, now we’re looking at it being kind of spindly and droopy – guess it will just have to wait some more before finally enjoying the warmth of Summer – sigh.

Yesterday I had the pleasure of going out to lunch with my oldest son (Mother’s Day present). He let me choose and I picked “Joe’s Crab Shack”; I’d never been there and kept seeing all the yummy-looking ads on TV. We had a very enjoyable time; he ordered fish & chips and I tried their Blackened Sea Bass with steamed asparagus, ‘dirty rice, 3 small clam stuffed clam shells and 3 bacon-wrapped shrimp. The dish is supposed to be spicy – SO glad the waitress mentioned that (I don’t like spicy) so I asked for it without the sauce – it was great. (Ended up giving my son the shrimp as they were really spicy – so was the rice; I was just happy with the fish & asparagus! He also ordered Calimari for an appetizer – I’d never had battered & fried squid before – it was REALLY tasty! Also tried marinara sauce with it (had that before and didn’t like it – but THIS one was really good!). We were both happily stuffed. Sunday (being that he is a chef) he also brought over several ‘goody’ boxes: LOTS of various desserts – peanut butter cookies, lemon bars, lemon-coconut butter cookies (THE BEST!), another one I couldn’t figure out (bar cookie), a whole box of cheese cake squares (really tasty) AND an entire apple pie! (The boy knows his Mama has a sweet tooth!).  Middle son mentioned taking me out to dinner or a movie ON Mother’s Day but I really don’t like going out on a holiday-too crowded, so we postponed.

Recipes? Lots of them coming in – to share with you!


Avocado Tomato Salad

2 ripe avocados
2 large ripe beefsteak tomatoes
2 Tbsp fresh lemon juice
3 Tbsp. chopped cilantro
salt and pepper to taste

Cut up tomatoes, avocados into small
bites, mix gently with lemon juice,
salt & pepper, & cilantro. Serve chilled or
room temp.

(recipe: Facebook)

Hawaiian Ham N Cheese Sliders

1-2 pkgs. of Hawaiian sweet rolls
1 onion, minced
1 stick  butter
3 T.  Dijon mustard
2-3 tsp. Worcestershire sauce
3 tsp. poppy seeds
1 1/2 lb. shaved deli ham- or more depends how thick you want them
8-10 slices Swiss or American cheese

Preheat oven 350 degrees F.
In a sauce pan melt  butter. Add onion; cook until soft
then add mustard, Worcestershire & poppy seeds.
Simmer  5 minutes. Slice rolls right down the middle.
Place them in a pan with foil. Place 2/3 of mixture on
bottom of rolls then add ham & cheese. Top with the
other side of the rolls; add the rest of the mixture on top.
Bake for 20 minutes. Cut where the lines are in the Hawaiian
rolls and you know have perfectly melted sliders.

(recipe: Facebook)


1 (20 oz) can cubed or crushed pineapple
1 (15 oz) can tropical fruit
1 package  orange cake mix
1 1/2 sticks  butter
1/2 C. instant oatmeal
1 C. coconut flakes
(ice cream)

Preheat oven to 350 degrees.
Dump both fruits & their juices into a 9 x 13
Pyrex baking dish. Pour dry cake mix on top of
the fruit & spread out evenly. Mix oatmeal &
coconut; sprinkle over cake mixture with fingers.
Melt butter & pour on top evenly.
It should cover the entire cake mix.
Bake for one hour & serve with ice cream.

(recipe: Facebook)

Easy Peanut Butter Fudge

2 C. sugar
1/2 C. milk
1 tsp. vanilla
3/4 C. peanut butter

Bring sugar & milk to a boil;
boil 2 1/2 minutes. remove from
heat & stir in peanut butter &

(recipe: Facebook)

Pineapple Pork

2 lb. boneless pork loin cut into
bite-sized pieces
1/2 C. honey barbecue sauce
1 (20 oz) can pineapple chunks in
juice, undrained
3 T. cornstarch
2 large green pepper, coarsely chopped
2 large red peppers, coarsely chopped
6 C. hot cooked long-grain white rice
1/4 C. peanuts, chopped (optional)

Combine meat & barbecue sauce in
crockpot. Drain pineapple, reserving
1/4 C. juice. Add reserved juice to cornstarch,
stir until dissolved. Add to meat mixture; mix
well. Top with pineapple chunks & peppers;
cover with lid. Cook on Low 6-8 hours or
High 5 hours. Serve over rice, sprinkle
servings with nuts (if desired)
Serves 8.

(recipe: Kraft foods)

Cheesy Spanish Rice


2 T. butter

3 cloves garlic, minced

1/4 C. chopped onion

1/4 C. chopped red, orange or green bell pepper

2 C. rice (poster used short grain)

1 (6 oz) can tomato sauce

3 1/2 C. chicken broth*

1/2 tsp. cumin

salt & pepper

1 T. butter

1 C. shredded Mexican blend cheese

Heat a large, deep skillet over medium high heat.

Add 2 T. butter & melt. Add garlic, onion & peppers;

cook about 5 minutes, stirring occasionally until

onions are translucent. Add 2 C. rice; stir to combine.

Allow rice to cook some (to give it a golden brown color;

this enhances the flavor of the rice – taking care not to

burn it.) Looking to brown SOME of the rice, not all of it.

Add tomato sauce & chicken broth (see * below).

*NOTE: poster used 3 1/2 C. very hot water & 3 1/2 tsp.

chicken bullion, mixed together)

Add cumin & stir well. Reduce heat to medium low; cover

pan & simmer 12-15 minutes or until rice has soaked up

liquid and is no longer crunchy. Sprinkle with a bit of salt

& pepper; add 1 T. butter; stir to combime. Turn off heat

& sprinkle cheese on top; cover & let stand 5 minutes until

cheese is melted.  Serves 8

(recipe: Jamiecooksitup!)


Sausage-Stuffed Mushrooms


12-15 large fresh mushrooms

2 T. butter, divided

2 T. chopped onion

1 T. lemon juice

1/4 tsp. dried basil

salt & pepper, to taste

4 oz. bulk Italian sausage

1 T. chopped fresh parsley

2 T. dry bread crumbs

2 T. grated Parmesan cheese

Preheat oven 400 degrees F.

Remove stems from mushrooms; chop stems

finely; set caps aside. Place stems in paper

towels & squeeze to remove any liquid. In a

large skillet, heat 1 1/2 T. butter; cook stems &

onion until tender. Add lemon juice, basil, salt &

pepper; cook until almost all liquid has evaporated;

cool. In large bowl, combine mushroom mixture,

sausage & parsley; stuff reserved mushroom

caps. Combine crumbs & cheese; sprinkle over

tops. Dot each with remaining butter. Place in

a greased baking pan & bake 20 minutes or

until sausage is no longer pink, basting

occasionally with pan juices. Serve hot

Makes 12-15 servings

(recipe: Rhonda G-Marys Recipe Exchange)


Savory Beef Empanadas


1 (17.3 oz) pkg. frozen puff pastry dough, thawed

1 lb. ground beef

1/4 C. chopped onions

1/4 C. chopped green peppers

3 slices cooked ham, finely chopped

2 T. zesty Italian salad dressing

2 T. tomato sauce

2 cloves garlic, finely chopped

1/4 C. chopped cilantro

1 C. cooking oil

Brown meat in medium skillet on medium heat;

drain. Add onions, peppers, ham, salad dressing,

tomato sauce & garlic; mix well. Reduce heat to

medium-low; simmer 10 minutes, stirring

occasionally. Remove from heat, stir in cilantro;

set aside.

Roll each pastry sheet into 15 X 10 inch rectangle

on lightly floured surface. Cut out six (5 inch) squares

from each sheet. Spoon about 1/4 C. meat mixture

onto center of each square. Moisten edges with water.

Fold dough into a triangle to enclose filling; press lightly on

tops to remove any air pockets. Seal edges by crimping

with a fork. Heat oil in large deep skillet to 375 degrees F.

Add empanadas, in batches of trhee or four; cook 3

minutes on each side or until golden brown on both sides.

Remove from oil; drain well. Cool slightly before serving.

Serves 6, 2 empanadas each.

NOTE: Empanadas may be baked instead of fried:

Preheat oven 400 degrees F. Place empanadas on baking

sheets and bake 18-20 minutes or until pastry is golden


(recipe: Kraft foods)


Easy Oven Omelet

(overnight recipe)


18 eggs, beaten

2 lb. (or less) grated Cheddar cheese

2 lb. cottage cheese

2 C. milk

2 C. Bisquick

1 C. (2 sticks) butter, melted

2 C. sliced green onions

1 lb. bacon, cooked crisp & crumbled*

Mix all ingredients together in very large bowl

Cover & refrigerate overnight. Remove from

fridge about 30 minutes before baking

Preheat oven 350 degrees F.

Pour mixture into a 10 X 15 baking

dish sprayed with nonstick cooking spray.

Bake 1 hour until top is golden brown and

eggs are set. Remove from oven & let set

10 minutes before cutting into squares to serve.

Serve with salsa & sour cream on the side.

Serves 12-15

*You can substitute cubed ham, cooked baby

shrimp or cooked crumbled sausage for the bacon.

Can also add green chilies if desired

(recipe: Gayle-justapinch.com)


Chocolate Chip Peanut Butter Caramel Pecan Cookies

(just the name makes me drool!)

1/2 C. butter, softened

1 C. plus 1 tsp. sugar, divided

1 C. light brown sugar, firmly packed

2 eggs

2 tsp. vanilla

2 1/4 C. flour

3/4 C. baking cocoa

1 tsp. baking soda

1 C. chopped pecans, divided by 1/2 C.

1 (13 oz) pkg. Rollo candies

1 C. peanut butter

1/2 C. semi-sweet mini chocolate chips

Preheat oven 375 degrees F.

In large mixing bowl, cream butter, peanut butter,

1 C. sugar & brown sugar until well blended. Beat

in eggs & vanilla. Combine flour, cocoa & baking

soda in separate bowl; gradually add to creamed

mixture just until combined. Stir in 1/2 C. pecans &

mini chocolate chips. Shape dough by tablespoonfuls

around each Rollo. In a small bowl, combine remaining

pecans & sugar; dip each cookie halfway into pecan

mixture. Place cookies, nut side up, on ungreased

baking sheet. Bake 7-10 minutes or until top is

slightly cracked. Cool 3 minutes; remove to wire

racks to cool completely. Makes 2 dozen cookies.

(recipe: Cathi-justapinch.com)


Hope you’ve had a pleasant week so far – enjoy this weather of BLOOMING things!




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