Don’t ya just love it!


Sometimes I’m in awe of the use of the English language and it’s interpretations. For example, I was looking up, on line, wireless (or battery operated) door bells. Our house is old and many years ago husband (for who knows what reason) cut the wires to the doorbell, saying he’d fix them back after we got the new back door installed – that never happened. He tried, but somehow the wires didn’t work any more so for many years now we’ve had no doorbell. Let’s just say that makes life around here ‘interesting’ – usually one or more of us is on a computer, deep in thought (or game) – if someone comes onto our porch and knocks, you might not hear it (that’s happened numerous times); what usually happens is: they call us with their cell phone to say they’re at the door! Anyway – that got me to thinking about checking into the price of battery-operated (wireless) door bells. I’ve seen about five sites now, but the one that really caused me to laugh out loud was KMart (on line site). When I typed in the required identifying words: wireless door bell, this is what appeared:


How funny is that!???

What’s even funnier is – we already have a leather strap with bells on it (sort of like sleigh bells) on the INSIDE of the back door (just to alert us someone opened the door). Just thought you might need a chuckle today!

The weather’s really playing into WINTER – left the house at 18 degrees F. for church – really chilly! It’s now a little after 1 in the afternoon and it’s warmed up to a ‘balmy’ 23; yep, winter’s here.

Gas Prices: Oh, they’re having fun around here lately! Friday I went out shopping – noticed my favorite station (Clark) had their lowest gas at $3.09/9 (did I get it – No, of COURSE NOT!). Yesterday (Saturday) I drove by same station: $3.19/9 – had to be somewhere and thought: “I’ll get it on the way home.” One and a half hours later: $3.29/9 – WHAT’S THE DEAL?! Today, on the way home from church, same station: $3.19/9 – crazy!!!

Finished the lacy knit scarf for my (Alzheimer’s) friend – she loved it. I’m down to knitting 2 more newborn hats and then I’m done! Got a request via Facebook yesterday: Do I knit or crochet? Would I be able to knit/crochet an afghan and what do I charge? Knowing we’re pretty close to Christmas and just how crazy I get if I have a short deadline, I wrote back: “Yes, I knit and crochet but I don’t take orders; sorry.” Think I’m being too harsh? I remember, many MANY years ago (before kids) I learned to macrame (back when it was all the rage) so I started making jewelry. Lots of people at work really liked what I did and started placing orders; at first, that wasn’t too bad BUT THEN . . . (since it was close to Christmas) they began giving me orders for LOTS of sets of jewelry. It got so bad I would get up early, work on them until time to go to work, come home from work and work on them, going to bed really late (repeat process for many days). It got so that I actually hated what I’d started out as liking. Sometimes ya just have to learn: no amount of money is worth that kind of crazy!  I would much rather knit or crochet at my own pace, not worrying about whether someone likes the kind of yarn I chose, or the pattern or my fast or slow pace in creating it. Keeps me (somewhat) sane.

Food-wise, made homemade lasagna last night – lots for several dinners/leftovers. Our middle son (the one moving back home soon) stopped by and was gushing about how good it tasted; I’m guessing, when you’re strapped for money, home cooking tastes all the better. Interspersed amidst the yummy sounds was (several times): “I love you, Mom!” Makes it all worth while. This coming week is when I’ll start the baking (I think). I have three holiday breads to make for the neighbors and various cookies for the family & to have on hand in case of drop in friends. This morning I wrote out the Christmas dinner menu, so I have some idea of what I need to buy AND to keep me on track, making sure I don’t forget anything. (I did that for the Thanksgiving menu and while sipping my coffee and reading it over, realized I’d totally forgotten the rolls! The boys would shoot me!).


Crockpot BBQ Short Ribs

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 C. flour
1 C. barbecue sauce
1/4 C. honey
1 T. yellow mustard

Place ribs in crockpot; top with onions,
then combine remaining ingredients and
add to crockpot; cover with lid. Cook on
Low 6-8 hours or High 3-4 hours. Remove
ribs from crockpot; cover to keep warm.
Skim excess fat from sauce; return ribs
to sauce. Stir gently until evenly coated
Serves 8

(recipe: Kraft foods)

Pineapple Bread Pudding

1 C. margarine or butter, softened
2 (15 1/4 oz, ea) cans unsweetened
crushed pineapple, drained
2 C. sugar
1 tsp. cinnamon
5 C. toasted bread cubes
8 eggs
chopped pecans (optional)
whipped cream (optional)

In a bowl, beat margarine, sugar &
cinnamon with elec. mixer. Add eggs &
beat until fluffy. Fold pineapple & bread
cubes into creamed mixture. Pour into
crockpot. Cover & cook on Low 6-7 hours
or High 3-4 hours. Before serving, top
with chopped pecans & whipped cream, if
desired. Serve warm.

(recipe: Slowcooker Digest)

Honey Picante Chicken Wings


1/2 C. honey
1/2 C. prepared picante sauce
2 cloves garlic, minced
1/4 tsp. Worcestershire sauce
2 lb. chicken wings, tips removed
salt & pepper, to taste

Preheat oven 350 degrees F.
Microwave honey in 1 qt. microwaveable
bowl on High (100%) 4-5 minutes, or until
honey boils & thickens. Stir in remaining
ingredients (except chicken wings); micro-
wave on High 4-5 minutes. Cut wings in half
at joint; arrange wings in shallow baking dish.
Bake 15 minutes. Raise oven temperature to
375 degrees F. Turn each chicken piece, brush
generously with honey sauce & bake 45 minutes
longer or until glazed & completely cooked,
turning chicken & brushing with sauce every 15
minutes. Makes 24-30 servings.

(recipe: Rhonda G-Cooks Recipes)

Spinach Tortellini Soup

3 cans chicken broth
1/2 C. chopped onion
2 cloves garlic, minced
1 T. butter
1 1/2 C. frozen spinach, thawed
(1- 10 oz. pkg)
1 can stewed tomatoes, undrained
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
2 C. frozen tortellini

In large pot, saute onions & garlic in
butter over medium heat; cook 3-4
minutes or until tender. Add chicken
broth; bring to boil. Add tortellini &
cook 4-5 minutes. Add tomatoes,
spinach, cayenne pepper & black
pepper. Simmer on low 5 minutes.
Makes 6-8 servings.

(recipe: Kristi’s Recipe Box)

Easy Cheesy Potatoes

1 lb baking potatoes (about 3), cut
into 1/2 inch chunks
1/2 lb. (8 oz) Velveeta, cut into 1/2 ”
1/2 C. chopped onion
1/4 C. mayonnaise*
4 slices bacon, cooked & crumbled

Preheat oven 375 degrees F.
Combine all ingredients except bacon in
8 in. square pan sprayed with nonstick
spray. Cover & bake 45 minutes. Top
with bacon; bake, uncovered, 5-10 minutes
longer or until potatoes are tender.
Serves 10, 1/2 C. each

*can substitute Miracle Whip for mayo
(recipe: Kraft foods)

Crab Dip

11 oz cream cheese, softened
1 small onion, finely chopped
5 T. mayonnaise
2 (6 oz, ea) cans crabmeat, drained & flaked
1/8 tsp. garlic powder
salt & pepper, to taste
1 (1 lb) loaf of bread: round, crusty or Italian

Preheat oven 350 degrees F.
In medium bowl, combine cream cheese, onion,
mayonnaise, crabmeat, garlic powder, salt &
pepper. Spread mixture into a 1 qt. baking dish.
Bake 20 minutes. While dip is baking, cut a circle
in the top of the bread; scoop out the insides
to create a bread bowl. Tear removed bread into
pieces for dipping. Remove baked crab dip from
oven; stir well. Spoon mixture into hallowed out
loaf. Place bread bowl & chunks of bread on a
medium baking sheet; bake an additional 10
minutes. Serve hot.

(recipe: Rhonda G-Marys Recipe Exchange)

Cherry Icebox Cookies

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

In a large bowl, cream butter and sugars
until light and fluffy. Beat in the egg, cherry
and lemon juices and vanilla. Combine dry
ingredients; gradually add to creamed mixture
and mix well. Stir in nuts and cherries. Shape
into four 12-in. rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or until firm.
Preheat oven 375 degrees F.
Unwrap and cut into 1/4-in. slices. Place 2 in.
apart on ungreased baking sheets. Bake 8-10
minutes or until the edges begin to brown.
Remove to wire racks to cool. Yield: 16 dozen.

(recipe: Taste of Homes-Facebook)
Christmas Pretzelssmall circular pretzels
Hersheys Kisses (unwrapped)
M & Ms

Preheat oven 200 degrees F.
Top each pretzel with a Hersheys Kiss, place
in oven for 10 minutes. Remove and immediately
press an m&m into the top of each kiss.
Let cool completely

(recipe: Facebook)

Strawberry Ham Bites
4 oz. cream cheese, softened
2 T. strawberry jam
1/3 C. shredded sharp Cheddar cheese
12 slices deli thin-sliced ham rounds

Preheat oven 350 degrees F.
Mix softened cream cheese with jam.
Press each slice of ham into a mini
muffin cup, creating a well in the middle
(ham will stick up sides above top of
muffin pan). Fill each ham piece with
cream cheese mixture; sprinkle top
with Cheddar cheese. Bake 15 minutes.
Let bites rest in pan at least 5 minutes
before removing (or they will not hold
their shape). Makes 12 appetizers


Mexican Corn & Beef Casserole1 lb. ground beef
1/3 C. chopped fresh cilantro (optional)
1 (15.5 oz) can black beans, rinsed & drained
1 (11 oz) can Mexicorn, drained
2 T. margarine
1/2 C. salsa
2/3 C. sour cream
1/4 C. shredded Chedder cheese

Preheat oven 400 degrees F.
Cook ground beef in 12-in. skillet over
medium-high heat, stirring frequently
until done, about 5 minutes, drain fat.
Remove from heat, stir in cilantro. Combine
black beans, corn & margarine in 8 in. baking
dish. Top with beef mixture; spread with salsa
& sour cream; sprinkle top with cheese. Bake
20 minutes or until heated through & cheese
is melted. Serves 6


No-Oven Peanut Butter Squares1/2 C. butter or margarine
2 C. powdered sugar
1 1/2 C. graham cracker crumbs
1 C. creamy peanut butter
3 (4 oz, ea) pkgs. semi-sweet chocolate,

Line a 9 X 13 baking pan with foil, extending
ends of foil over sides. Melt butter in microwaveable
bowl on High 45 seconds. Add next 3 ingredients; mix
well. Spread on bottom of prepared pan; cover with
melted chocolate. Cut partially through dessert to
mark 48 squares. Refrigerate 1 hour or until firm.
Use foil handles to remove dessert from pan; cut into

NOTE: melt semi-sweet chocolate in microwaveable
bowl on High 30 seconds; stir. Microwave 30 seconds
more; stir. Continue heating & stirring in 10-second
intervals until chocolate is completely melted.

To Make Thicker Bars:
Prepare recipe as directed, using 9″ square pan &
reducing chocolate to 2 pkgs. Cut into 24 bars

(recipe: Kraft foods)

That’s about ‘it’ for today – hope you are warm, healthy and able to enjoy some of this wonderful CHRISTMAS season!

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One CommentLeave a comment

  1. You used your noodle on the afghan problem. You sure don’t need the pressure right now. Take care and stay warm!!!!

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