My, How Time Flies – or not . . .


You KNOW you’re tired when you wake up from a nap and think it’s the next day – I just did that. It’s been a rather busy two days here and I had finished reading the Sat/Sunday newspapers (that ALWAYS makes me sleepy!), so I decided to take a brief nap around 4 p.m.  I just woke up and, judging by the nice sunshine outside and how very tired I still felt, I thought it was MONDAY! When I mentioned it to my husband, it took him a minute to realize that I was, indeed, still VERY tired, so he informed me it was only 7 p.m. SUNDAY evening – not 7 a.m. Monday morning – gave him quite a chuckle! Have you ever done that? I remember doing that several times many years ago when I was single and working all nights (10 p.m. – 6 a.m. or 11 p.m.- 7 a.m.) – I’d wake up and have NO CLUE whether it was day or night (this usually happened in winter when mornings were gray and so were early evenings). At THAT time, we had no computers/cell phones, electronic devices to TELL YOU – and you certainly DIDN’T want to phone someone IF, indeed, it was something like 6 a.m.!  Ah, the fun!

Yesterday was my busy day – with the bridal shower first, then the class picnic – I had a BALL! The shower was rather small – around 30 people, at Olive Garden. The bride’s family announced that those of us who were in attendance were specially selected by the two families as those who were the closest to the bride or groom (I know both rather well); that made me feel really special being chosen. The food was good, the atmosphere/games/activities were lots of fun, but I think the sincerity of the bride-to-be was the nicest I’ve seen in a long time. She was thrilled at EVERY little thing she received: “Oh, Look! I got pot holders!” Oh, we got some coasters!” – it was adorable.

The Sunday School class picnic was next on the agenda and that, too, was a lot of fun.The weather cooperated – it was an absolutely GORGEOUS day – sunny, breezy, not hot – perfect weather for a picnic.  Lots (and LOTS) of food, a huge variety of ‘things to do’ if you chose, like: horseshoes, Ladderball (first time I’ve ever played that – I laughed myself silly!), bean bag toss, a paddleboat on their little private pond, a private gun range, just to start. Towards the end of the evening the hosts brought out sparklers, bottle rockets and those little paper lanterns you light and release up into the sky (they look like mini hot air balloons) – so much fun! Today in Sunday School class I had several of the men mention that they knew we were having fun (the four of us ladies playing Ladderball together) because they could hear us laughing a lot! It was a riot! I was SO glad we went.


Strawberry Pretzel Salad

2 C. crushed pretzels
3/4 C. margarine, melted
3 T. sugar
1 (8 oz) pkg. cream cheese, softened
1 C. sugar
1 (8 oz) tub Cool Whip, thawed
1 (6 oz) box strawberry Jell-O
2 C. boiling water
2 (10 oz, ea) pkgs. frozen strawberries

Preheat oven 400 degrees F.
Mix crushed pretzels, margarine & 3 T.
sugar together; press onto 9 X 13 baking
pan. Bake 8 minutes; cool.
Mix cream cheese & 1 C. sugar; fold 2 C.
Cool Whip into cream cheese mixture.
Spread over cooled crust. Dissolve jello
in boiling water; add frozen strawberries.
Chill jello mixture until syrupy, then pour
over cream cheese layer; refrigerate. Cut into
squares & garnish with Cool Whip.



Cheesy Beef-Corn Chip Skillet

1 lb. ground beef
1 small onion, chopped
3/4 C. water
1 (1 1/4 oz) pkg. taco seasoning mix
2 C. corn chips
1/4 lb. (4 oz) Velveeta, cut into 1/2 inch
2 C. shredded lettuce
2 tomatoes, chopped

Brown meat with onions in large skillet;
drain. Stir in water & taco seasoning mix;
cook as directed on pkg. Top with chips &
Velveeta. Cover & cook on Low 5 minutes or
until Velveeta is melted. Cover with lettuce &
tomatoes & serve. Serves 6
(can be topped with sour cream when served)

(recipe: Kraft foods)

Mediterranean Marinated Vegetable Salad

2 large tomatoes, cut into wedges
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half & sliced
1/4 C. red onion wedges
1/2 C. zesty Italian salad dressing
2 T. chopped fresh basil
2 cloves garlic, minced
1 C. (Kraft) natural Three-Cheese crumbles

Combine vegetables in large bowl. Mix dressing,
basil & garlic & add to vegetable mixture; toss to
coat. Add cheese, mix lightly. Refrigerate 1 hour
Serves 8

NOTE: Can be served with chopped cooked
chicken on top, just before serving.
Salad can also be refrigerated up to 24 hours
before serving.

(recipe: Kraft foods)

Bubble Pizza

1 1/2 lb. ground beef
1 can pizza sauce
2 (12 oz, ea) tubes refrigerated buttermilk
1 1/2 C. (6 oz) shredded mozzarella cheese
1 C. shredded Cheddar cheese
1 tsp. salt

Preheat oven 400 degrees F.
Brown beef in skillet; drain; stir in pizza
sauce. Cut biscuits into quarters & place
in a greased 9 X 13 pan; top with beef
mixture. Bake 20-25 minutes. Sprinkle
top with cheeses, bake 5-10 minutes
longer until cheeses are melted. Let
stand 5-10 minutes before serving.
Serves 8

(recipe: Rhonda G-Marys Recipe Exchange)

Texan Ranch Chicken Casserole

1 onion, chopped
2-3 stalks celery, chopped
1 red pepper, chopped
2 garlic gloves, minced
3 C. cooked chicken breast, cubed
1 T. chili powder
2 T. butter
6 T. flour
1 C. chicken stock
1 c. milk
1 (10-14 oz) can diced tomatoes &
green chilies
12 small corn tortillas, cut into 1″ strips
1 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
In large pan coated with nonstick spray,
cook veggies until crisp-tender. Add garlic &
chili powder; cook 1 minute. Remove from pan.
Add butter & flour to pan; cook 1 minute. Add
chicken stock & milk; stir until thickened. Add
chicken, veggies & diced tomatoes. Line bottom
of 9 X 13 baking pan with half the tortilla strips.
Top with half of chicken mixture, then other half
of tortilla strips. Top with cheese & bake 25-30
minutes until bubbly & browned. Makes 8 servings.

NOTE: 3 C. chicken should yield 4 oz. per 1/2 cup,
chopped. You would need about 6 (4 oz) chicken

(recipe: Peg-Marys Recipe Exchange)

Cheesy Jalapeno Cornbread

1 (8 1/2 oz) pkg. corn muffin mix
1 C. shredded Cheddar cheese
1/4 C. chopped red peppers
2 T. chopped mixed pickled jalapenos &

Preheat oven 400 degrees F.
Prepare muffin batter in medium bowl
as directed on pkg; stir in remaining
ingredients just until blended. Pour into
greased 8 inch square pan. Bake 18-20
minutes or until lightly browned.
Makes 9 servings.

(recipe: Kraft foods)

Easy Greek Tomato & Cucumber Salad

2 tomatoes, coarsely chopped
1 large cucumber, chopped
1/2 C. coarsely chopped green peppers
1/2 C. thinly sliced red onion
1/2 C. crumbled Feta cheese
1/4 C. (Kraft) Greek Vinaigrette salad dressing
1/2 tsp. lemon zest

Combine all ingredients. Serves 4
Salad can be made ahead of time;
refrigerate up to 24 hours before

(recipe: Kraft foods)


1 lb. ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 C. Salsa Con Queso
1 1/2-2 C. shredded Mexican cheese blend

Preheat oven 350 degrees F.
Brown & crumble ground beef. Drain excess
grease; add in taco seasoning & water
(following directions on back of seasoning packet).
Once taco meat is ready, turn off heat &add in
1/2 cup salsa con queso; stir until thoroughly
combined.Spray an 8-inch round baking pan
with nonstick cooking spray; layer bottom of
pan with a flour tortilla. add about 1/3 of
ground beef taco filling on the the first layer
then add 1/3 of the shredded cheese.
Continue with all the layers: another tortilla,
more taco mixture, more
cheese. Bake about 15-20 minutes
until cheese is melted & edges are slightly
golden brown. Allow to cool for a couple of minutes
Then slice and serve.

Note; Can serve with sour cream and diced tomatoes on top.


Creamy Corn & Zucchini

2 T. zesty Italian salad dressing
2 C. fresh corn kernels
1 zucchini, chopped
1/2 C. chopped onion
1 C. Kraft “Mexican-style”
Four cheese
1/2 C. sour cream
3 slices bacon, cooked & crumbled
1 T. chopped fresh cilantro

Heat dressing in large skillet on medium-
high heat. Add vegetables; cook & stir
8-10 minutes or until crisp-tender; remove
from heat. Stir in cheese & sour cream; cook
on medium heat 3-5 minutes or until cheese is
melted & mixture is heated through, stirring
frequently. Serves 8, 1/2 C. each

(recipe: Kraft Foods)

Sun-dried Tomato & Garlic Dip

1 (8 oz) tub cream cheese spread
1/2 C. Miracle Whip salad dressing
1/2 C. oil-packed sun-dried tomatoes,
drained & chopped
2 T. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper

Mix ingredients until well blended. Serve
with crackers or cut-up fresh vegetables.
Makes 16 (2 T. ea.) servings

Dip can be made in advance & refrigerated
up to 24 hours before serving., the longer
it’s left in refrigerator, the better the flavor.

(recipe: Kraft foods)

Blueberry Bread

2 C. flour
1 T. baking powder
1 C. sugar
1/4 tsp. salt
1 tsp. fresh lemon zest
1 1/2 C. fresh blueberries
2 tsp. fresh squeezed lemon juice
or more, to taste
3 T. vegetable oil
2 large eggs
1 C. milk

2 T. fresh lemon juice
1/4 C. sugar
1 tsp. fresh lemon zest

Preheat oven 350 degrees F.
Combine flour, sugar, baking powder &
salt; stir in blueberries & lemon zest. In
another bowl, beat eggs; add milk & oil.
Stir in dry ingredients mixture just until
moistened. Pour into a greased 9 X 5
loaf pan. Bake 1 hour or until a toothpick
inserted into center comes out clean.

Combine all glaze ingredients & brush
or drizzle over warm bread while still
in pan. Let cool 10 minutes, then
move to wire rack to continue cooling.
Makes 1 loaf.


It’s now 7:45 p.m. and I have a little time before going to pick up youngest son from his work – think I might just play a few computer games of Solitaire!

Enjoy your day!




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