Monday Morning Up & At ‘Em!


Good Morning, All!

Woke up today to middle son faxing some of his work papers – bright and early (wasn’t quite ready for that . . . guess I’ll have to get re-acquainted with that, since he’ll be moving back home . . . sigh). Today finds our weather to be another grey, bleak day – 22 BALMY degrees out; still trying to decide if I want to venture out today or wait another day to get the last of the Thanksgiving food stuffs – we’ll see after I wake up more.

Yesterday found me with a rather strange predicament – since I’d done the cleaning of the dining room Saturday and stirred up lots of dust, I found I had a rather dry throat and a little tickle which caused unexpected fits of coughing. I decided that I was going to try to sing in the choir, so to fend off a possible fit of coughing I took a half-dose of cough syrup. I bought said cough syrup back a week ago when I was sick – just Robitussin for colds (not the kind with the expectorant). Got to church and noticed I felt a little strange but just kept plugging away. Time to go to choir, same ‘strange’ feeling. When it came time for the choir to walk from the choir room to the choir loft, the first girl in my row took off at quite a almost race-walking pace (enough to have the guys behind me comment, rather loudly: “Slow Down! We’re supposed to be walking! Saunter! Saunter!” When we got into the sanctuary, they had a hand bell choir table set up right in front of where we usually walk, so we had a sort of obstacle course of weaving between said table and the grand piano, swerve left then up the 2 choir steps and to our seats. Let’s just say I put a whole new meaning on the word Serpentine! I was already having some trouble maneuvering at that pace with my bifocals but then . . . first sort of swerved right and bumped my knee on the ‘privacy curtain’ under the piano, then swerved left and bumped the bell table – I felt like I was in a human pin ball game! Made it to my chair, but WHEW! I sort of mentioned to the guy standing next to me that I was having trouble seeing with my bifocals – I really wonder what he thought! Struggled through church and came home – checked the bottle of cough syrup only to read the label: NIGHT TIME COUGH MEDICINE! NO WONDER I was so goofy acting!!! Ended up sleeping 3 hours when I got home! I know, when I bought the cough syrup, I was really sick – I’m guessing that bottle was right next to the one I wanted and I just grabbed without looking. Boy, live and learn, eh?

In my attempts at being frugal I always buy two turkeys at Thanksgiving and keep one for Christmas. Husband helped me lug the 20 pounder down the basement to the big freezer the other day. Right after I hear him yell upstairs: “How many turkeys did you buy?!!!” Turns out I was a little MORE frugal than I knew – we now have two 18 pounders and a 20 pounder! Looks like TURKEY will be in our future – a LOT! (And here I was thinking HAM for Christmas! Silly me!)

Gas Prices! Amazing what happens to them when you’re down sick and don’t get out. When I was ‘well’ two weeks ago, cheapest gas was at $3.16/9 – yesterday (going to church) that same gas was up to $3.39/9! Not cool; just happy I haven’t been driving and still have almost a full tank of that $3.16/9 gas in my van!!! Yay, frugality!


Mandarin Ginger Cream Tart

1 (15 oz) can mandarin oranges, drained
2 C. gingersnap cookies, finely ground (about 30)
1 T. packed brown sugar
1 egg, lightly beaten
4 T. unsalted butter, melted & cooled slightly
1 (4 serving) box vanilla instant pudding mix
1 3/4 C. cold milk
3/4 C. Cool Whip, thawed
1 T. candied ginger, chopped

Preheat oven 350 degrees F.
Reserve 12 slices of oranges; chop remaining,
set aside. Combine cookie crumbs, brown sugar,
egg & melted butter in bowl; combine well. Form
crust in a 9″ tart pan with removeable bottom.
Freeze 15 minutes, remove from freezer, puncture
bottom of crust with a fork. Line bottom of tart
with parchment paper or foil; fill with pie weights
(or dried beans). Bake 15 minutes on a baking
sheet. Remove from oven; allow to cool completely
on wire rack. Stir pudding & milk together until
slightly thickened. Layer chopped oranges on
bottom of tart shell; pour filling in shell & cover.
Refrigerate 2 hours or until set. Remove from fridge
at least 30 minutes before serving. Garnish with
thawed Cool Whip, reserved orange slices & chopped
candied ginger. Serves 12


Reese’s Peanut Butter Bark
(no baking)

2 packages HERSHEY’S Semi-Sweet
Chocolate Baking Bar
1-2/3 cups REESE’S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds*

Cover cookie sheet or tray with wax paper. Place
chocolate in medium microwave-safe bowl. Microwave
at MEDIUM (50%) 1 minute; stir. If necessary,
microwave at MEDIUM an additional 15 seconds at a
time, stirring after each heating, until chocolate is
melted and smooth when stirred. Immediately place
peanut butter chips and shortening in second
microwave-safe bowl. Microwave at MEDIUM 1
minute; stir. If necessary, microwave at MEDIUM
an additional 15 seconds at a time, stirring after
each heating, until chips are melted and mixture
is smooth when stirred; stir in peanuts. Alternately
spoon above mixtures onto prepared tray; swirl
with knife for marbled effect. Gently tap tray on
counter top to even out thickness of mixture.
Refrigerate about 1 hour or until firm.
Break into pieces; store in cool, dry place.
Makes about 1 pound candy.

*While it’s not necessary to toast almonds,
if you’d like to do so: Heat oven to 350°F.
Spread almonds in thin layer in shallow
baking pan. Bake 8 to 10 minutes, stirring
occasionally, until light golden brown; cool.

(recipe: Facebook)

Cheesy Chicken Tater Tot Casserole

2 boneless, skinless chicken breasts,
cut into bite-sized pieces
1 pkg tater tots
1/2 C. bacon, cooked & crumbled
2 cups shredded cheddar cheese
3/4 cup milk or heavy cream
salt and pepper, to taste

In a large, lightly greased crockpot, layer 1/2
tater tots, then half  bacon pieces and half cheese.
Layer chicken pieces over cheese; sprinkle chicken with
salt and pepper. Repeat layer; pour milk over all. Cover
& cook on Low for 6 hours. The bacon provides a great deal
of flavor and is perfect with the chicken and cheese. The
tater tots lose their shape and resemble hash browns,
so if you want to substitute hash browns, it would work

(recipe: Facebook)

Crab Rangoon Dip

2 cups crab meat
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice

Preheat oven 350 degrees F.
First, soften  cream cheese in
microwave for about a minute.
Mix onions, crab meat & cream
cheese together, then add sour cream,
Worcestershire sauce, powdered sugar,
garlic powder and lemon juice.
Mix all  ingredients; bake 30 mins.
Serve hot with chips, fried wontons
or pork rinds.

(recipe: Facebook)

Pecan-Stuffed Mushrooms

20 medium sized mushrooms
3 T. butter, melted
3 oz. cream cheese, softened
2 T. bacon: cooked & crumbled
1 1/2 tsp. chopped pecans
2 T. Italian-style bread crumbs
2 tsp. minced chives

Turn on oven broiler
Gently separate stems from mushroom caps.
Brush mushroom caps with melted butter; fill
each cap with a mixture of cream cheese, bacon,
pecans, bread crumbs & chives. Broil 3-5 minutes;
serve hot. Makes 20

(recipe: Rhonda G-Marys Recipe Exchange)

Spaghetti Squash Au Gratin

1 medium spaghetti squash
2 T. butter
1 small yellow onion, cut in half/thinly
1/4 tsp. red pepper flakes
1 tsp. fresh thyme
salt & pepper, to taste
1/2 C. sour cream
1/2 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Cut squash in half, remove seeds. Place in
a covered dish with 1/4 inch water; microwave
10-12 minutes. In medium skillet over medium
heat, add butter, onions, red pepper flakes & thyme;
cook until onions are slightly brown. Salt & pepper,
to taste. Using a fork, scrape insides of squash &
transfer to small bowl. Combine squash, onions,
sour cream & half of cheese; mix well. Transfer
mixture to a buttered baking dish; top with
remaining cheese. Bake 15-20 minutes until
golden brown on top.

(recipe: Facebook)

Those Potatoes

(so named because everyone who has them

asks for the recipe for “THOSE POTATOES”!)

5 medium Yukon Gold potatoes, peeled &
sliced thin
1 can cream of mushroom soup
1/2 C. milk
1/2 C. sour cream
8 oz. shredded Jalapeno Jack cheese
1 tsp. sea salt
1 tsp. ground black pepper

Preheat oven 350 degrees F.
Spray a 9 X 13 pan with nonstick spray. Mix
together soup, milk, sour cream, salt & pepper.
Place 1/3 of the potatoes in pan, spread 1/3 of
soup mixture on top, then 1/3 shredded cheese;
repeat two more times. Cover with foil; bake
45 minutes. Uncover & bake 15 minutes more.
Serves 8


Italian Bakeless Cake

1 (14 oz) can sweetened condensed milk
1/4 C. fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 (8 oz) carton Cool Whip, thawed
2 c. sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed
milk & lemon juice in small bowl until
thoroughly combined. Mix in pineapple
juice; set aside. Line bottom of a small
glass baking dish (8 X 8 or 7 X 10) with
vanilla wafers. Pour all of pineapple
mixture over wafers, then add another
layer of wafers on top of pineapple mixture.
Spread Cool Whip evenly on top of wafers.
Sprinkle coconut over top, then top with
cherries. Cover & refrigerate at least 8
hours before serving.

(recipe: Facebook)

2 Ingredient Pumpkin Cake
w/Apple Cider Glaze

1 box yellow cake mix
1 (15 oz) can pumpkin puree

1 1/2 C. confectioners sugar
3 T. apple cider
3/4 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Mix dry cake mix & pumpkin puree in
large bowl. Using a mixer, beat until
well incorporated – batter will be
very thick. Pour batter into a greased
7 x 11 x 2 pan. Bake 28 minutes until
a toothpick inserted into center comes
out clean; do not over bake. Let cool
5-10 minutes in pan; then flip onto a

Combine confectioners sugar, apple
cider & pumpkin pie spice. Glaze
should be thick but pourable. Add more
sugar or cider, if needed. Pour over
cake while still warm. Reserve some to
pour over each slice when served.

(recipe: Facebook)

Middle son finally gave us a ‘move back home’ date – probably end of December, beginning of January. It’s a good thing he doesn’t have lots of furniture – still trying to figure out where to put his chest of drawers (purchased for him AFTER he moved out). At least he’s giving me ample time to re-arrange his old room to accommodate the ‘stuff’.

Hope you’re having a great day/night! Turkey Day in three more days!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Yes those changes in the gas prices almost grab you by the throat sometimes. But the price of a can of soup can be a big surprise too. Oh well you gotta pay what you gotta pay when you need something.

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: