Sometimes ‘Life’ just jumps in and changes things . . .

frizzy hair

Have you ever had a situation where you weren’t exactly ready for a change but then ‘Life’ jumps in and change is inevitable? Without going into details we have a cousin who is in need of mental health care/aid, etc. Got home from a dentist’s appointment to a answering machine message asking desperately for help – awkward situation, but long story short – he’s now here with us. It was only supposed to be overnight but now it’s going to stretch into tomorrow. Sometimes you just ‘do what you have to do to get what you need to get – done.’ It’s a good thing we didn’t have anything else planned for these few days.

Dinner for tonight will be home-made pizza; my husband was really happy. As he told his cousin: “She makes a really good pizza!” (made me feel good!). Yesterday I got a sudden urge for a really good veggie pizza. Since there are more people here than just me, it’s going to be ‘everything on it’ pizzas: pepperoni, hamburger, onion, green pepper, garlic, mushrooms, and tons of cheese.


Crockpot Corned Beef & Cabbage

2 stalks celery, cut into 3 inch pieces
3 carrots, cut into 3 inch pieces
1 small yellow onion, cut into 1 inch wedges,
root end left intact
1/2 lb. small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 lb) plus
pickling spice packed (or 1 T. pickling spice)
1/2 head Savoy cabbage, cut into 1 1/2″ wedges
grainy mustard, for serving

In 5-6 qt crockpot, place celery, carrots, onion,
potatoes & thyme. Place corned beef, fat side up,
on top of veggies; sprinkle with pickling spice. Add
enough water to almost cover meat (4-6 C.). Cover
& cook on High until corned beef is tender (4 1/4
hours ) or 8 1/2 hours on Low. Arrange cabbage
over corned beef; cover & continue cooking until
cabbage is tender, 45 minutes (or 1 1/2 hours on
Low). Thinly slice corned beef against the grain &
serve with vegetables, cooking liquid & grainy
mustard. Serves 6

(recipe: Emeril Lagasse)

Cheesy Parmesan Tater Tots

3 large red potatoes (1 1/2 lb)
2 cloves roasted garlic
1/2 C. shredded Parmesan cheese
1 dash freshly ground sea salt
olive oil (for greasing pan)

Preheat oven 400 degrees F.
Scrub potatoes; roast until fork tender.
Cool them rapidly by plunging them in
ice water. Change water & repeat, until
potatoes are cool. Shred potatoes on
large holes of a box grater. (you can peel
them first if you wish).

Preheat oven 425 degrees F.
Place other ingredients into bowl with
grated potatoes; use a fork to fully combine
everything. Line a baking sheet with
parchment paper; rub it with a layer of olive
oil. Using about a teaspoon of potato mixture,
form into a cylinder about 1 inch long; place
on baking sheet; repeat with rest of mixture.
Bake 35-40 minutes, turning once about 20
minutes into cooking time. Serve hot.
Serves 4

(recipe: Yahoo Food

Cream of Onion Soup

1/4 C. butter
2 stalks celery, finely chopped
1/4  tsp. mace
salt & pepper, to taste
2/3 C.  milk
3 C. onions, finely chopped
3 3/4 C. chicken stock (broth)
1 bay leaf
1/4 C. flour
2/3 C. cream
chopped, fresh mixed herbs
fried croutons (for garnish)

Fry onions & celery 5 minutes, without
browning in melted butter. Add chicken
stock, bay leaf & seasoning; bring
to a boil. Cover & simmer 45 minutes or
until tender. Remove bay leaf. Soup can
now be sieved or pureed if a smooth
soup is desired. Blend flour with milk &
whisk gradually into soup. Return to a
boil, stirring constantly. Reduce heat &
simmer 5 minutes. Adjust seasoning. Stir
in cream; reheat before serving.
Garnish: Dip hot fried croutons into finely
chopped herbs & float on top of soup.

(recipe: ckpenner-Marys Recipe Exchange)

Chewy Brownie Cookies

1 1/2 C. brown sugar, firmly packed
2/3 C. Crisco
1 T. water
1 tsp. vanilla
2 eggs
1 1/2 C. flour
1/3 C. unsweetened cocoa powder
1/2 tsp. salt
1/4 tsp. baking soda
2 C. semisweet chocolate chips

Preheat oven 375 degrees F.
Place sheets of foil on counter, for cooling.
Place brown sugar, Crisco, water & vanilla
in large bowl; beat at medium speed with
elec. mixer until well blended. Add eggs,
1 at a time; beat well. Combine flour, cocoa,
salt & baking soda; add to Crisco mixture &
beat at Low speed just until blended. Stir in
chocolate chips. Drop by rounded measuring
teaspoons 2 inches apart onto ungreased
cookie sheet. Bake, one sheet at a time,
7-9 minutes. Do not overbake. Cool 2
minutes on baking sheet, then transfer to foil.


Tangy German Potato Salad

7 medium potatoes (about 1 3/4 lb.)
8 bacon strips
1 small onion, chopped
1/2 C. diced celery
3 T. flour
1/4 – 1/2 tsp. salt
pepper, to taste
3/4 C. water
1/2 – 3/4 C. vinegar

Peel potatoes, place in large saucepan; cover
with water. Bring to boil, reduce heat; cover &
cook 30-40 minutes or until tender, but firm.
In large skillet, cook bacon over medium heat
until crisp. Remove to paper towels; drain,
reserving 3 T. drippings. When cool enough to
handle, crumble bacon; set aside. In the
drippings, saute onion & celery until tender.
Stir in flour, sugar, salt & pepper until blended.
Add water & vinegar; bring to a boil. Cook &
stir 2 minutes or until thickened. Drain
potatoes; slice & place in a large bowl. Add bacon
& sauce; toss gently to coat. Serve warm or at
room temperature. Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)
Recipe originally from Taste of Home magazine

Curried Salmon Cakes

2 large eggs, beaten
1 (15 oz) can red or pink salmon,
drained & skin removed
1/2 C. finely chopped apple
1/4 C. fine dried bread crumbs
1/4 C. thinly sliced green onions
2 T. mayonnaise
1 tsp. curry powder
1/2 tsp. paprika
1/4 tsp. pepper
1 T. vegetable oil

Add beaten eggs & salmon to large
bowl; stir & break up salmon. Stir in
apple, bread crumbs, onions, mayonnaise,
curry powder, paprika & pepper. Shape
into four cakes (3/4 ” thick). Place them on
a piece of plastic wrap. Heat a 12″ nonstick
skillet over medium heat; add oil then salmon
cakes. Cook until well browned on bottom,
5-7 minutes then turn cakes over & cook until
browned on other side, 3-5 minutes. Makes 4

(recipe: Rhonda G-Marys Recipe Exchange)

Stuffed Cornbread

2 pkgs corn bread mix
12 slices American cheese
1 lb. lean hamburger
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
2 fresh jalapeno peppers, sliced

Preheat oven 425 degrees F.
Prepare cornbread mix accordg.
to pkg. directions. Spray 9 X 13
pan with nonstick spray. Brown
meat, onion & bell pepper in skillet;
add salt & pepper to taste. Drain &
set aside. Pour half of cornbread
mixture into pan; place 6 slices
cheese over batter. Spread meat over
cheese evenly (add jalapeno slices,
if using). Top with remaining slices of
cheese, then pour rest of batter over
top. Bake 20-25 minutes or until brown
on top. Let cool 10 minutes before
cutting. Serves 8


Cherry Cola Salad

1 (8 oz) can crushed pineapple, undrained
1 (10 oz) bottle maraschino cherries, undrained
1 (3 oz) pkg. cherry Jell-O
1 (3 oz) pkg. cream cheese, softened
3/4 C. cola-flavored drink (do not use diet)
1/2 C. chopped pecans

Drain pineapple & cherries, reserving liquids in
medium saucepan. Sprinkle Jell0 over liquid;
let stand 1 minute. Cook over medium heat,
stirring constantly, until Jello dissolves; remove
from heat. Add cream cheese, stirring until
smooth. Stir in fruit, cola & pecans. Pour into a
serving dish or lightly oiled 4 C. mold. Cover &
chill until firm. Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)


Beef Enchilada Dip

1 1/2 – 2 pounds ground beef
1/2 medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack
or Cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

-Brown ground beef in a large skillet. Drain.
Add in onion and garlic and cook until tender,
about 3 minutes. Stir in enchilada sauce and
top with grated cheese. Cover and allow cheese
to melt, about 3 more minutes.Top with sour
cream and serve with tortilla chips.

(recipe: Facebook)

1 graham cracker pie crust
1 (3 oz) pkg. cream cheese
2 C. powdered sugar
1 (8 oz) can crushed pineapple
2 medium bananas
1 (6 oz) box instant white chocolate 
   pudding &pie filling mix
1 (8 oz.) container Cool Whip, thawed
10 strawberries
Beat cream cheese, powdered sugar together 
until fluffy; spread evenly over bottom of crust.
Drain pineapple well; spread evenly over cream cheese.
Slice bananas & cover pineapple with slices.
Pour on pudding mixture.Top with frozen topping,
covering entire pie. Garnish with strawberries, or 
other fresh  fruit or ground walnuts

(recipe: Facebook)
Our weather these past few days has been really nice: sunny, warm (for us): 39 degrees F.!!! Reading the reports for the rest of the week looks like we're slowly going to get colder with a little snow (it BETTER be just a 'little' - not ready for a lot - not this soon!).

Hope you're having a great day and enjoying your weather.




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2 CommentsLeave a comment

  1. When someone needs your help you can’t just ignore them . You two have great hearts!

  2. I’m gone to inform my little brother, that he should also pay a visit this webpage on regular basis
    to take updated from latest news.

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