Another GOOD Day!

dancing woman

Doing another “Happy Dance”!!!

Just got back from my first visit to a Urologist (thought to have possible kidney stones); turns out I was RIGHT! I had suspected that the entire problem of reoccurring infections was all due to the fact that I don’t drink enough liquids! I’ve never been one for liking to drink almost anything; coffee (1-2 cups a day, at most), maybe a cup of water in between, but that’s about it for liquids – NOT GOOD! Add to that my (former) cancer drug also dries you out and you’re a prime candidate for urinary tract infections. The odd thing to me is: why did I not get them sooner? (I’d been on the anti-estrogen/cancer drug for 1 1/2 YEARS!) Not complaining, tho’ –  the urologist said to take cranberry tablets, add lactobacillis tabs & water to my daily regimen and “see you in 6 months”! YAY! No big ultrasounds/kidney tests, etc. like I was expecting! Back in June my (new) cancer doctor had sent me for several tests, one being an ultrasound of my stomach area; unbeknownst to me, that also included a complete report on my kidneys. The urologist said I’m doing good! YAY! FEELIN’ GOOD, knowing I’m reducing the number of medicines/doctors/tests – that’s great!

How are your gas prices lately? Ours are steadily going DOWN! I filled up today at $3.32/9 – that’s the lowest I’ve seen in many years!!!

Report on Special Needs Group’s Harvest Party: I think I wrote before that the church we meet at decided to honor our group by throwing a Harvest Party for them, complete with food, games, prizes, etc. – that was last Friday. They did a great job of it – lots of food, games, prizes and some new people, too. The kids had a ball – and Lois & I (we’re the ones in charge of the group) had a good time ‘mingling’ – we so very rarely get to do that. I came home totally exhausted after 3 hours on my feet, but happy it all came together so well. The lady who arranged it is already excited about throwing a Hawaiian Luau in June for the kids!


LOTS of recipes coming in – so many that I haven’t had time to process all of them!


Butter Tart Squares


1 C. flour
1/4 C. sugar
1/2 C. butter (room temp, NOT melted)


2 T. butter, melted
2 eggs, lightly beaten
1 C. brown sugar
2 T. flour
1/2 tsp. vanilla
1/2 tsp. baking powder
pinch salt
1 C. raisins (optional)
1 C. chopped pecans (optional)

Preheat oven 350 degrees F.

In a bowl, combine flour & sugar;
cut in butter until crumbly. Press
into 9 X i greased pan. Bake 15

In a separate bowl, mix butter &
eggs; blend in sugar, flour, baking
powder, vanilla & salt. Stir in
raisins & pecans, if using. Pour
this over baked base. Bake 20-25
minutes, or until top springs back
when touched lightly. Let cool on
wire rack before cutting into squares.
Makes 12-18 servings.

(recipe: Rhonda G-Marys Recipe

Texas Jalapeno Spread

2 jalapeno peppers, seeded/finely chopped
3 green bell peppers, seeded/finely chopped
1 1/2 C. white vinegar, divided
6 1/2 C. sugar
1/2 tsp. cayenne pepper
1 (6 oz) pkg. liquid fruit pectin

cream cheese & crackers, for serving

In blender, combine jalapeno pepper,
green peppers & 3/4 C. vinegar; process
until pureed. Pour into large saucepan &
add sugar, 3/4 C. vinegar & cayenne pepper.
Bring mixture to boil & stir constantly.
Stir in fruit pectin & boil 1 minute longer,
stirring constantly. Remove from heat, skim
off foam & pour into sterilized jars. Makes
3 (1/2 pint) jars

To serve: spread cream cheese on crackers &
top with jalapeno spread.

(recipe: Rhonda G-Marys Recipe Exchange)

German Reuben Casserole

3 medium potatoes, cooked
1 (16 oz) can sauerkraut, rinsed
& drained
1/2 lb. smoked sausage/Polish
kielbasa, thinly sliced (pre-cooked)
1/2 C. Thousand Island salad dressing
2 T. chopped parsley
3/4 C. shredded Swiss cheese
1/2 green bell pepper, cut into strips,
about 1/3 C.

Preheat oven 350 degrees F.
Pare & cube potatoes; set aside.
Combine sauerkraut, potatoes ,
sausage, dressing & parsley. Spoon
into greased 10 X 6 glass baking dish.
Bake 25-30 minutes. Sprinkle top with
cheese & green pepper strips; bake
5 minutes more. Makes 5 servings

(recipe: Rhonda G-Marys Recipe Exchange)

Tex-Mex Cheese Dip

1 1/2 lb. lean ground beef, chicken or turkey
1 C. chopped onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 (12 oz) jar chunky salsa
1 (16 oz) pkg. cheese spread with
jalapeno peppers, shredded

tortilla or corn chips, for dipping

In skillet, cook beef/chicken/turkey, onion &
garlic until meat is brown; drain well. Transfer
meat mixture to 3 1/2 – 4 qt. crockpot. Stir in
cumin, coriander & salsa. Cover & cook on
Low 3-4 hours or High 1 1/2 – 2 hours until
heated through. Stir in cheese; cover &
cook on High 5-10 minutes or until cheese
melts. Makes 6 cups

Dip may be kept warm in crockpot up to 2 hours
on low setting

(recipe: Rhonda G-Marys Recipe Exchange)

Crockpot Apple Crisp

5 medium tart apples
1/2 C. granulated sugar
1/2 C. brown sugar
1 tsp. ground cinnamon
1/2 C. butter, melted
1 box “Betty Crocker” Super Moist yellow cake mix

Spray insides of crockpot with nonstick spray.
In large bowl toss apples, granulated sugar, brown
sugar & cinnamon; add to crockpot. In medium bowl,
mix melted butter & dry cake mix; sprinkle on top of
apples. Cover & cook on High 2-3 hours or until apples
are soft, removing cover for last 30 minutes of cooking.
Serves 6

NOTE: You can place 3-4 paper towels under the lid of
the crockpot to absorb some of the moisture while cooking;
this will keep the topping ‘crisp’.

(recipe: Rhonda G-Marys Recipe Exchange)

Slowcooker Corn Chowder

3 C. corn kernels 2- (16 oz,ea) cans
2 medium potatoes
1 onion, finely chopped
1/2 tsp. seasoned salt
1/8 tsp. pepper
2 C. chicken broth
2 C. milk
1/4 C. margarine
ground mace

Combine corn, potatoes, onion, seas. salt,
pepper & broth in slowcooker. Cover & cook
on Low 7-9 hours. Pour into blender or food
processor; puree until smooth. Cover &
refrigerate overnight. Pour into slowcooker,
stir in milk & margarine. Cover & cook on
High 1 hour. Pour hot soup & sprinkle bowl
tops with ground mace.

(recipe: Francine-Marys Recipe Exchange)

Lemon, Garlic & Basil Shrimp Skewers

1/4 C. lemon juice
2 T. olive oil
1 T. honey mustard
2 garlic cloves, minced
1 1/2 tsp. finely grated lemon peel
1 lb. peeled, extra-large shrimp
6 basil leaves, cut into julienne strips

In medium bowl, whisk lemon juice with
oil, mustard, garlic & lemon peel. Add shrimp
& stir to coat. Marinate, covered & refrigerated,
45 minutes.

Grease grill & preheat to High heat.
Thread shrimp onto skewers; sprinkle both
sides lightly with salt. Place on grill & cook
until shrimp are pink, about 1 1/2 – 2 minutes
per side. Remove, place on a platter & sprinkle
with julienned basil strips. Makes 4 servings

(recipe: Rhonda G-Marys Recipe Exchange)

Cannoli Bites

Cannoli cups:

2 cups all-purpose flour, plus more for dusting work surface
2 1/2 Tbsp granulated sugar
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup butter, melted
1 large egg white
1/4 cup + 2 Tbsp apple juice or grape juice
2 Tbsp white wine vinegar (red wine vinegar
or plain white vinegar )
Vegetable oil cooking spray

Cannoli Filling

12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar*
1/3 cup mini semi-sweet chocolate chips
powdered sugar, for dusting (optional)

Optional toppings:
Melted chocolate, chopped pistachios, sprinkles,
toasted sweetened coconut

For the cannoli cups:

Add flour, granulated sugar, cocoa powder, cinnamon
and salt to a food processor and pulse until blended.
Pour in melted butter and pulse until well combined
then add egg white and pulse until blended. In a bowl
combine juice and vinegar, with processor running
slowly pour in juice mixture and pulse just until mixture
begins to come together. Divide dough into two pieces,
shape into balls and transfer to a resealable bag. Chill in
refrigerator 30 minutes – 1 hour.

Preheat oven to 400 degrees during last 10 minutes of

Prepare filling.
In a mixing bowl, using a rubber or silicone spatula, blend
together Ricotta and Mascarpone cheese while running and
pressing mixture along bottom of bowl to remove any lumps.
Fold in powdered sugar. Cover and chill 30 minutes (or until
ready to use). Roll each chilled dough out on a lightly floured
surface (dust top with flour too) into a 14-inch circle, to about
an 1/8-inch thickness. Cut into circles using a 2 1/2-inch round
biscuit cutter. Transfer rounds to an ungreased mini muffin tin,
pressing evenly into sides and bottom of muffin well. Spray tops
evenly with vegetable oil spray. Bake in preheated oven 11 – 13
minutes until lightly golden (I liked these best crisp). Remove from
oven and transfer to a wire cooling rack to cool completely. Once
cool dip tops in chocolate if desired then into coating if using
(such as pistachios) and allow chocolate to set. Remove cannoli
filling from refrigerator, transfer to a piping bag fitted with a tip
or you can use a large resealable bag and cut the tip of the end).
Pipe filling into cups and sprinkle with chocolate chips and dust
with powdered sugar. For best results serve within 2 hours.
Store in refrigerator.
*You can add 2 Tbsp more if you’d like it a little sweeter.

(recipe: Pinterest)

It’s been a busy weekend with going to grandson’s flag football game (they lost), attending a retirement party for husband’s cousin who’s going to move to Hawaii!, and a few other activities. I’m grateful that now (as far as I know – youngest has today off, so my ‘leisure’ could change, since he doesn’t have a car) – I’m free to write a blog, peruse the recipes (and there are TONS!) and maybe knit or crochet a bit. Worked on a chemo cap (about 1/2 done – it’s been quite a while since I’ve done that), still working on the really easy crocheted baby blanket (since it’s so easy, I tend to get bored with it and not work on it – not a good thing . . . sigh) and am sort of eagerly looking for the next ‘fun’ knit project. IF you’re a knitter or crocheter, you KNOW what I mean: you always have more than one project going at a time.

Youngest is now pursuing purchasing a 1997 pick up truck; needs new brakes which the owner is going to change out (he’s a mechanic) and then son will probably purchase in 2 weeks (has to wait to earn enough $$$ to buy it). That will FREE ME UP some (I hope) to be able to stay home a bit. As it is now, I drive him to & from work every day and sometimes to friends or the mall (let’s rephrase that: HE drives TO work, I drive home. I drive to pick him up, HE drives home or to the mall, etc.) I’ve been diligent to make sure he continues driving and does not lose his driving ‘skills’, since he hadn’t had his license very long before getting in the accident that totaled his first car. Ah, life and it’s many ‘stages’: infancy, school, out of school, driving/job, etc. I’m still trying to absorb the idea that I’m now considered a SENIOR CITIZEN! I get the words mixed up (at doctor’s offices) between MediCARE and Medicaid – I have CARE, not caid. (Sigh)  Gettin’ old ain’t fun, for sure! I’m just VERY grateful I’m in as good a health as I am, for 65!

Well friends, this post is long enough – time to wrap it up. Hope you are enjoying this Fall weather. Today it’s 54 degrees, gloomy and wet (rained overnight) – definitely SWEATER weather, for sure! Bundle up, rest a bit and enjoy a ‘hot beverage’!



PS: Almost forgot – decided to try an experiment the other day: our yard has two hickory nut trees and this year has been a bumper crop of them – our driveway is loaded! I vaguely remember, as a small child, going with my babysitter for a walk down our road with buckets hanging around our necks. Our goal: to fill them with hickory nuts! For fun, I brought out the nut cracker & nut pick and gathered a few to see if I remembered how they taste. Well, since we do not spray our trees, I anticipated lots of bugs. Husband told me that’s what the hard bright green outer shell was for: to keep the bugs out! I gathered about 9 of them and, after cracking at least 6, finally found one that wasn’t already dried up! I was able to eat 3 – yep, they taste mildly like walnuts. (Husband had to do his computer search: they are in the walnut family). I even did the experiment with our grandson – he wasn’t that interested but ate 2, just to amuse me (sigh). All I can say is: those little buggers sure take a LOT of work to get that teeny, tiny meat out! (they look just like miniature walnuts inside, hence the need for a nut pick – it’s really hard getting their meat out!). Think I’ll stick to walnuts – much less work!


The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. You are getting all kinds of good news –keep it up kid!!!

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: