Miscellaneous Thoughts on a Tuesday


To begin – how are your GAS PRICES lately? The other day I got gas at $3.89/9 and thought I was doing something good; turns out I WAS! Later that very same day the prices went up to $4.19/9 – OUTRAGEOUS! They’ve dropped a bit in the past few days – yesterday I saw $4.07/9 as about the lowest in our area BUT STILL – that’s just NUTS!

Still working on the “Grandma’s Favorite” baby afghan for the Detroit Veteran’s Hospital Baby shower (in Sept); I’m finally to the decrease part, so it shouldn’t take too long to finish (guessing about a week, hopefully). Next is the variegated purples shawl for my friend – just checked and the yarn should be arriving tomorrow (exciting!). I’m really hoping I ordered enough, as I’m really sort of ‘out on a limb’ on this one – friend is a bit on the large side, therefore will require making said shawl just a tad larger than the original pattern – we’ll see how that goes.

Yesterday was my first visit with new Oncologist (the one I was excited to meet, having heard lots of great comments about him). The visit went very well (he asked me if I was an Accountant or Engineer – I asked ‘why’ and he said because I had been so precise on all the records I filled out for their office . . . too funny!) The visit was a general 6-month check up but I came away a bit surprised: he ordered an ultrasound of my abdomen (not exactly sure why) plus doplar tests on my neck (to rule out any blocked arteries – sure hope they’re clear!) plus a visit with my original surgeon. I have a small bump on the side of my neck that’s been there around 1-2 years. The problem is: it grew a bit in shape and size since the radiation. I mentioned it to my regular physician and he said, because of the location (it’s close to the main artery in my neck) he wouldn’t touch it, BUT if it grew he might send me to a surgeon. The cancer doctor didn’t mince any words: I don’t think it’s cancerous BUT if it’s growing, it needs to go! First thing this morning I get a phone call from my surgeon’s office and am seeing her tomorrow – that’s sure FAST! After my visit yesterday I felt a little ‘out of it/almost invaded’ so I took a nice long walk around the cancer center’s Healing Garden. It’s a very relaxing place, lots of blooming flowers & trees (took a few photos on my cell phone of dew on some flowers). Sometimes you just have to stop and relax and let the LORD take your worries for you. I’m not scared/worried about this neck thing, it’s just that I was in the mind set of going, having him ask me several questions and then waltzing out with another 6 month appointment, nothing more. BIG surprise! (Oh, and they took blood for blood cancer markers, too). Life’s great if you don’t weaken (old saying I heard alot while growing up).

Recipes! Lots of them coming in – here ya go:


Apple Delight

1 1/2 C. chopped apples

1 C. sugar

1 C. flour

1 tsp. vanilla

1 tsp. baking soda

dash salt

3 T. vegetable oil

1 egg

1/2 – 1 C. chopped walnuts

Preheat oven 350 degrees F.

Mix all ingredients together and spread in a

8 X 8 baking pan; bake 30 minutes.

Optional: Can be frosted, topped with ice

cream or whipped cream.

(recipe: Roberta-The Oakland Press)


Hidden Pear Jello Salad

1 (16 oz) can pear halves

1 (3 oz) box orange Jell-O

1 C.  (or half 8 oz. tub) Cool Whip

2 T. milk

1 (8 oz) pkg cream cheese, softened

Drain pears, reserving juice. Place juice in a

small saucepan, bring to boil. Remove from

heat & dissolve dry Jell-O into juice; stir until

dissolved; cool slightly. In medium bowl, mash

pears with a potato masher. Mix in cream cheese &

milk; beat with elec. mixer until smooth. Add Jell-O

& juice mixture to pear mixture; mix again with beaters.

Fold in Cool Whip & refrigerate.

(recipe: Sharon-The Oakland Press)


Jim Dandy Date Bars


1 1/2 C. chopped, pitted dates

1/2 C. firmly packed brown sugar

1/2 C. water

1 T. Brandy (optional)

1 tsp. vanilla


1 C. flour

1 C. firmly packed brown sugar

1/4 tsp. salt

1 C. rolled oats

1/2 C. chopped pecans

1 1/2 sticks butter

Preheat oven 350 degrees F.

Combine all Jam ingredients in large

saucepan; bring to boil. Reduce heat,

simmer 5 minutes. Mixture should

resemble a thick paste. Cool

Combine flour, otas, sugar, nuts &

salt in large mixing bowl. Cut in butter

until it resembles coarse meal. Reserve

2 Cups for topping; press remainder onto

bottom of greased 9 X 13 baking pan. Spread

crust with cooled jam & sprinkle with

reserved crumb mixture. Bake 25-33 minutes

until golden brown. Cook completely, cut into


(recipe: Bonnie-The Oakland Press)


Italian Brunch Casserole

(overnight recipe)

1 (8 oz) pkg. sweet Italian sausage

8 green onions, sliced (1 C.)

2 zucchini, diced (about 3 C.)

1 tsp. salt

1/2 tsp. ground black pepper

1 (7 oz) jar roasted red bell peppers,

drained & chopped

1 (16 oz.) loaf Italian bread, cut into

1-inch cubes (about 8 C.)

2 C. (8 oz) shredded sharp Cheddar cheese

6 large eggs

1 1/2 C. milk

Remove & discard casings from sausage; cook

sausage in large skillet, stirring until sausage

crumbles & is no longer pink; drain. Add green

onions & next 3 ingredients to skillet. Sauté 4

minutes or until vegetables are tender. Stir in

roasted bell peppers; drain & cool. Spread 4 C.

bread cubes in a lightly greased 9 X 13 baking pan.

Top with half each of sausage mixture & cheese; repeat

with remaining bread, sausage & cheese. Whisk together

eggs & milk; pour over bread. Cover & chill 8 hours.

When ready to bake:

Preheat oven 325 degrees F.

Bake, covered, 1 hour or until bubbly & hot. Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)


Apple ‘n Onion Chicken


3 medium apples

2 large onions

1 T. butter

6 boneless skinless chicken breast halves

1/4 tsp. salt

1/8 tsp. ground black pepper

3/4 C. shredded Swiss cheese

1/4 C. grated Parmesan cheese

1/4 C. seasoned bread crumbs

1/2 tsp. minced fresh thyme

2 T. unsweetened apple juice

Preheat oven 350 degrees F.

In large skillet, sauté apples & onions in

butter for 20 minutes or until tender. Transfer

to a greased 9 X 13 baking dish. Top with

chicken; sprinkle with salt & pepper. Combine

the cheeses, bread crumbs & thyme; sprinkle

over chicken. Drizzle top with apple juice.

Bake, uncovered, 30-35 minutes or until

chicken juices run clear. Serves 6

(Poster’s comment: I have made this dish

many times for family & company; the unique

combination of flavors always get rave


(recipe: Peg-Marys Recipe Exchange)


Chicken & Asparagus Quiche

2 (9 inch) refrigerated pie crusts

2 T. butter

2 T. olive oil

1 T. garlic, minced

1 onion, chopped

1 bunch asparagus, trimmed & cut

into 1-inch pieces

2 boneless, skinless chicken breasts,


3 eggs, beaten

1 C. Half & Half

1 tsp. dry mustard

salt & pepper, to taste

2 C. shredded Monterey Jack

cheese, divided

Preheat oven 450 degrees F.

Place pie crusts in two 9 inch pie plates;

bake 10-12 minutes, until lightly golden

brown. In large skillet, melt butter &

olive oil over medium heat. Sauté garlic

onion & asparagus 5-7 minutes, until

asparagus is crisp-tender. With a slotted

spoon, remove vegetables from skillet,

leaving as much of the butter mixture as

possible. Add chicken to skillet; sauté

7-8 minutes, until fully cooked. Remove

skillet from heat. In a bowl, whisk together

remaining ingredients except cheeses.

Reduce oven temperature to 375 degrees F.

Sprinkle 1/2 C. cheese in each pie crust.

Layer half the chicken in each crust,

followed by half the veggies & half egg

mixture. Top with remaining cheese.

Bake, uncovered, 30-35 minutes. Makes

2 quiches; each serves 4-6.

(recipe: Peg-Marys Recipe Exchange)


Oven-fried Broccoli Bites with

Avocado Dipping Sauce


12-16 oz. fresh steamed broccoli

1 1/2 C. grated mozzarella cheese

3 eggs

salt & pepper

1 C. seasoned Italian breadcrumbs

Preheat oven 375 degrees F.

Mix all ingredients together in large bowl.

Form patties by hand & lay on a greased

cookie sheet. Bake 20-30 minutes until

browned, turning once.

Avocado Dipping Sauce:

meat from 1 avocado

1-2 T. sour cream

salt & pepper

Mix ingredients together until

smooth & serve on the side as

a dip for the broccoli bites.

(recipe: Peg-Marys Recipe Exchange)


Roasted Potatoes & Onions

2 lb. new potatoes (red/white or Yukon gold),

scrubbed & halved

1 lb. onions, peeled

1/4 C. olive oil

2 tsp. dried rosemary

1 tsp. salt

1 tsp. ground black pepper

Preheat oven 400 degrees F.

In large bowl, toss together all

ingredients. Spread mixture in single

layer on a baking sheet. Bake until

potatoes & onions are golden brown &

cooked through, about 40 minutes.

Serve immediately or cool & store in

air-tight container in refrigerator,

reheating in Preheated 400 degrees F.

oven for 10-15 minutes.

Serves 4-6

(recipe: Peg-Marys Recipe Exchange)


Sweet Alabama Pecan Bread


1 C. sugar

1 C. brown sugar

4 eggs, beaten

1 C. oil

1 1/2 C. self-rising flour

1 tsp. vanilla

2 C. pecans, finely chopped

Preheat oven 350 degrees F.

Lightly grease & flour 9 X 13 baking dish.

Using a wooden spoon, stir together sugar,

brown sugar, eggs & oil in a medium bowl

until smooth. Stir in flour & vanilla; add pecans

& stir to evenly mix. Spoon into prepared pan;

bake 30-35 minutes.


(recipe: Amy-justapinch.com)


Almost forgot – the cancer center was holding another great used book sale yesterday (50 cents for paperbacks, $1.00 for hard backs) – I couldn’t resist, came home with about 12. The way I figure it – it’s for a good cause AND great prices for books, too! I love reading so we’ll see what these produce. (Even found a hardback book by George Burns for my husband; he was happy to get it!)

It’s another beautiful, sunny (but slightly chilly 59 degrees F) day here in good old Michigan (land of the ‘you never know what weather you’re going to get – stay around, it will change!). Hope you have a GREAT day!




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2 CommentsLeave a comment

  1. Fingers are crossed and a little prayer for good results even if God and I aren’t on the closest terms. Love Yah!

    • Thank you, dear Lady! Went to see the surgeon today (same one who did my cancer surgery); she looked at it and said “It’s a sebaceous cyst (fatty tumor), it’s small, do you want to take it out today? I CAN take it out today – no need for sedating you, putting you in the hospital, let’s take it out now!” AND SHE DID! She’s sending it to the lab, but didn’t seem the least concerned. I asked her how you get them, she said: “it’s just the body – it does that some times.” So, here I sit with a really BIG bandage on the side of my neck and a small incision (size of a dime) under all the bandages – it doesn’t hurt (a little pinching, nothing a big girl like me can’t handle!). NO BIG DEAL! Thanks for your ‘best wishes’. I’m really happy that part’s out of the way – next is the dopplar on both sides of my neck and an ultra sound on the stomach area. (I’m guessing the stomach thing is just to make sure no other cancers have decided to show up there). BIG HUGS TO YOU!!! Pammie:-)

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