Sunday Morning Sit-Out


Here it is, another lovely Sunday morning and where am I? Sitting here at my computer trying to NOT think of the fact that I have a cold – a doozie and husband is sounding like he’s also coming down with it. No church today – just too tired feeling to attempt getting dressed, let alone spending time with others. Yes, I will miss it, but for today, I’m just ‘chillin’. Dressed in my ‘sick/comfortable’ clothes and sipping Orange Spice tea laced with honey & lemon (I love tea- I HATE honey and/or lemon!) – only doing that because I know it will make my throat feel better (coughed a lot last night). The good thing is: I don’t think this is the flu. Weird thing is: I just went to the doctor’s office Friday for a check-up and was feeling GREAT! (Wondering if I picked something up there – highly likely, since there were quite a few sick people in the waiting room). This, too, shall pass  . . .  I’m confident I’ll start feeling better relatively soon!

We got the word that the roofing company will start here tomorrow – that will be a really GOOD thing – we really need a new roof and it will be great that they are doing it before we truly hit the rainy Fall days!

Lots more great-sounding recipes; spent part of yesterday just going through about 10 recipe sites I’d ‘saved for later’, gleaning out the good ones.


Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Brown ground beef and drain. Spoon 1 C.
spaghetti sauce in bottom of 4 quart crock
pot. Mix remaining sauce with beef. Place 2
uncooked lasagna noodles on sauce in crock
pot. Spread 1/3 meat mixture on top of noodles.
Spread 3/4 C. cottage cheese over meat. Sprinkle
1/2 C. mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3
meat mixture, the remaining cottage cheese
and 1/2 C. mozzarella cheese. Place another
layer of uncooked noodles, meat mixture, and
mozzarella cheese. Sprinkle Parmesan cheese
over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

(recipe: Facebook)

Cheesy Bread Baked Dip

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Preheat oven 350 degrees F.
Mix first seven ingredients together and
put into the hollowed out bread loaf. Bake
uncovered one hour. Serve with leftover
bread or chips.

(recipe: Facebook)

Fresh Corn Roasted Salad

3 ears corn, still in husks
1 medium zucchini, sliced thinly
1/2 small red onion, diced
1 tsp balsamic vinegar
4 large basil leaves, sliced into ribbons
salt & pepper, to taste

Preheat oven 350 degrees F.
Place corn in preheated oven, with husks
& silks still intact; roast 30 minuets. Allow
to cool a bit & remove husks & silks (should
remove very easily). Once cooled, run knife
down sides of corn to remove kernels. Place
kernels in a bowl & discard cobs. Add onion,
zucchini & basil; season with salt & pepper &
drizzle balsamic on just before serving.

(recipe: Christine

Honey Mustard Citrus Salad Dressing

2 t. orange juice
2 T. white wine vinegar
3 T. olive oil
2 tsp. honey
1 T. chopped fresh cilantro
2 tsp. Dijon mustard
salt & pepper, to taste

Whisk together all ingredients;
pour over salad & serve.

(recipe: Rhonda G-Marys Recipe Exchange)

Easy Chicken Simmer

2 tsp. cooking oil
4 small boneless skinless chicken
breasts (1 lb)
2 C. frozen broccoli florets, thawed
1 (10 3/4 oz) can cream of chicken soup
1/4 lb. (4 oz) Velveeta, cut into 1/2 in.
2 C. hot, cooked long-grain white rice

Heat oil in large nonstick skillet on
medium-high heat. Add chicken; cook
6-7 minutes on each side or until done
(165 degrees F.) Remove chicken from
skillet; cover to keep warm. Add broccoli,
soup & Velveeta to skillet; mix well. Cook
on medium heat 7 minutes or until Velveeta
is melted & sauce is heated through stirring
frequently. Serve chicken & broccoli over
cooked rice. Serves 4

NOTE: you can also prepare using your favorite
creamed soups & frozen vegetables, such as
mushroom soup & peas.

(recipe: Kraft foods)


1 (18oz) can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 C. sugar
1/2 C. melted margarine or butter
1 (13oz) can evaporated milk (not
sweetened condensed)
3/4 C. chopped pecans or walnuts
3 eggs
3 tsp cinnamon

Preheat oven 350 degrees F.
Beat eggs and milk together; add pumpkin,
sugar and cinnamon. Mix until well blended.
Pour into a 9×13 greased pan. Sprinkle dry
cake mix over mixture. Drizzle with melted
margarine. Sprinkle with chopped nuts.
Bake 50-60 min or until done. Serve
(warm or cold) with topping or whipped cream.

(recipe: facebook)

Creamy Ham & Potatoes

4 medium red potatoes, thinly sliced
2 medium onions, finely chopped
1 1/2 C. cubed fully cooked ham
2 T. butter
2 T. flour
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. pepper
1 (10 3/4 oz) can cream of celery soup
1 1/3 C. water
1 C. (4 oz) shredded Cheddar cheese (optional)

Layer in 3 qt. crockpot: potatoes, onion & ham.
In large saucepan, melt butter. Stir in flour, mustard,
salt & pepper until smooth. Combine soup & water;
gradually stir in flour mixture. Bring to a boil; cook &
stir 2 minutes or until thickened & bubbly; pour over
ham. Cover & cook on Low 8-9 hours or until potatoes
are tender. If desired, sprinkle with cheese before
serving. Serves 4

(recipe: msclassylady-Slowcooker digest)

Southwest Egg Casserole
(now or overnight recipe)

10 eggs
1 pint cottage cheese
1 lb. Monterey Jack cheese
7 oz. can chopped green chilies
1 tsp. baking powder
1/2 tsp. salt
1/2 C. melted butter
1/2 C. flour

Melt butter in 9 X 13 baking pan. Beat
eggs until lemon colored; add rest
of ingredients; mix well. Chill overnight,
if desired.
Preheat oven 350 degrees F.
Bake 30 minutes; let set 30 minutes before

(recipe: Rhonda G-Marys Recipe Exchange)

Roasted Asparagus Soup

3 lb. asparagus, trimmed & cut into 1
inch pieces
6 medium shallots, minced
3 T. olive oil
kosher salt
freshly ground black pepper
2 to 2 1/2 C. chicken broth

Preheat oven 450 degrees F.
Line two sheet pans with parchment
paper. Toss asparagus, shallots & olive
oil together on a sheet pan until
thoroughly combined. Arrange in a
single layer & sprinkle with salt &
pepper. Roast about 15 minutes or
until asparagus is tender. In small
saucepan, bring chicken broth to
simmer & set aside. When asparagus
is tender, transfer to food processor;
pulse to blend. With machine running,
add enough chicken broth until soup
is consistency of light cream. Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Hot Apple Dumplings

2 Granny Smith apples
1 C. water
1 C. sugar, divided
1 stick butter
1/4 tsp. vanilla
8 canned biscuits
4 tsp. ground cinnamon

(vanilla ice cream – to go with)

Preheat oven 375 degrees F.
Peel, core & slice apples vertically
into 8 slices each. Cover with cold
water to keep from getting brown
while you prepare rest of recipe.
In medium saucepan, mix water,
3/4 C. sugar, butter & vanilla over
heat; bring to boil. Separate each
biscuit in half. Wrap biscuit dough
around a slice of apple, stretching
to slightly overlap & seal the bottom.
Place wrapped slices, sealed sides
down, in a 9 X 13 pan. Pour hot sugar
mixture over apple slices. Mix remaining
1/4 C. sugar with cinnamon & sprinkle
over tops of wrapped apples. Bake 35
minutes or until golden brown. Serve
warm with vanilla ice cream.

(recipe: Facebook)

Like I said earlier, it looks like a nice, Fall day out there – 45 degrees F and sort of sunny – still LOTS of leaves on the trees & ground.

Hope you have a great day – stay away from people with colds!





Published in: on November 10, 2013 at 9:35 am  Comments (1)  
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One CommentLeave a comment

  1. Boy did I get behind on reading your latest post –but all were interesting as usual and I am very much in the know about your last one. I’m just starting to get back to normal here. Take care–by the way NO SNOW PLEASE!!!

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