Happy Sunday!


It’s a brisk and ‘balmy’ 23 degrees here with SUNSHINE! It was snowing big, fluffy flakes when we left for church and kept it up for a good hour; I don’t worry about that kind of snow (unless it continues) because it doesn’t stay around long. As you can see, my poor snowman sign has a bit of snow on him but not half as much as last week (he even had an icicycle hanging from his nose, then!). The extra snow made the roads a bit slippery going back & forth to church, but we’re just SO glad to be back, it really doesn’t matter. My poor Alzheimer’s lady is getting worse – I’m sure there will come a time in the near future when she wont’ be able to go to church any more. It’s hard working out a schedule for her (for us to pick her up); even though I called her (& her husband) yesterday, when we got there to pick her up she wasn’t at the condo complex door. I called their apartment and she answered; apparently she got ready (again) too early – as she put it: “I waited and waited and got tired of waiting so I came up and changed my clothes.” I’m trying to figure out a system so that won’t happen; am thinking of calling their apartment about 15 minutes before we’re due to pick her up; that should give her enough time to get her coat on and come down one flight of stairs to the door, thus ending the ‘getting there too early’ – I hope. The sad thing was; while I was putting on my coat AFTER church my cell phone rang – it was her husband who put her on the phone: “Pam? Is there church today?” (neither she NOR he remembered talking to me earlier this morning). Alzheimer’s is a truly VICIOUS disease; it slowly steals away the people you love to where they don’t remember who they are/ who you are or anything else.


Apple Cinnamon Bread

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven 350 degrees F.
Grease and flour a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon together
in a bowl and set aside. Beat white sugar
and butter together in a bowl using an
electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until incorporated;
add vanilla extract. Combine flour and baking
powder together in another bowl; stir into
creamed butter mixture. Mix milk into batter
until smooth. Pour half the batter into the
prepared loaf pan. Next add half the apples and
half the brown sugar cinnamon mixture. Lightly
pat apple mixture into batter. Pour the remaining
batter over apple layer; top with remaining apples
and add more brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar
mixture through apples using a finger or spoon.
30 to 40 minutes until a toothpick inserted
in the center of the loaf comes out clean.

(recipe: Facebook)

Cheeseburger Soup

1 lb. ground beef
kosher salt
fresh ground black pepper
2 lb. Velveeta, cubed
1 (40 oz) bag frozen shredded
hash browns
4 C. chicken broth
6-10 bacon strips

Brown beef in skillet; season
lightly with salt & pepper. Place
Velveeta in crockpot; add hash
browns & chicken broth. Drain
beef, add to crockpot. Cover &
cook on Low 4-6 hours. About
15 minutes before serving, fry
bacon strips, crumble then add
to soup, stirring well. Serves 6

(recipe: jayhawkmommey.com)

Layered Crabmeat Spread

1 (8 oz) pkg. cream cheese, softened
2 T. lemon juice
1 T. mayonnaise
1/2 tsp. seasoned salt
1/2 tsp. lemon pepper
1/4 tsp. Worcestershire sauce
3/4 C. cocktail sauce
1 (16 oz) container lump crabmeat, drained
2 C. (8 oz) shredded Monterrey Jack cheese
3 green onions, chopped
1/2 green bell pepper, chopped
1/2 C. sliced ripe olives
assorted crackers & fresh vegetables

Beat cream cheese at medium speed with
elec. mixer until smooth; add lemon juice & next
4 ingredients, beating until blended. Spoon
mixture into 9 ” serving dish. Cover & chill at
least 20 minutes. Spread cocktail sauce evenly
over cream cheese mixture. Top with crabmeat,
sprinkle with cheese, green onions, bell pepper &
ripe olives. Serve with crackers & fresh vegetables.
Makes 12-15 servings.

(recipe: Rhonda G-Marys Recipe Exchange)

Salted Pretzel Caramel Brownies

1 box Betty Crocker fudge brownies (for a 9X—13 pan)
2 eggs
1/4 cup water
2/3 cup vegetable oil
3 cups pretzels
1 jar caramel sauce
coarse sea salt

Preheat oven 350 degrees F.
Line 9X13-inch baking pan with parchment paper,
or grease with cooking spray. Prepare brownie batter
according to package instructions.Pour about 1/3 of
brownie batter into prepared baking pan; spread until
bottom of  pan is evenly coated. Then add two even layers
of pretzels, covering the entire surface. Carefully spoon
remaining brownie batter on top to cover pretzels.Bake
30 minutes, or until a toothpick inserted in the middle
of the brownies comes out clean. Remove &set on a cooling
rack to cool.Spoon caramel sauce onto  top of brownies in
an even layer. (If it is too thick, spoon the sauce into a small
bowl first and microwave for 30 seconds to thin.) Sprinkle
the caramel with a few pinches of sea salt.Serve warm,
or let cool to room temperature then serve.

(recipe: Facebook)

Beer Cheese Dip

8 oz. cream cheese, softened
1/4 C. Ranch salad dressing
1 C. shredded Cheddar cheese
1/4 C. beer
2 green onions, chopped

Beat cream cheese & dressing in medium
bowl with elec. mixer until blended. Stir
in remaining ingredients; refrigerate
several hours or until chilled.
Makes 15 (2 Tsp.) servings
Serve with crackers or cut up

(recipe: Kraft foods)

Meatball Minestrone Soup

3 (14.5 oz, ea) cans Italian-style
stewed tomatoes
1 (8 oz) can tomato sauce
4 C. beef broth*
1 1/2 C. carrots, sliced
1/2 C. onion, chopped
1 C. green beans, fresh or frozen
1 tsp. basil, dried
1 tsp. oregano, dried
1 tsp. thyme, dried
1 (15 oz) can kidney beans,
rinsed & drained
1 (15 oz) can garbanzo beans
(also called chick peas)
6 C. (about 1 1/2 lb.) Italian
meatballs, fully cooked (frozen)
1 (16 oz) pkg. elbow macaroni
1 (10 oz) can tomato soup
Parmesan cheese

In large crockpot pour stewed tomatoes &
tomato sauce. Add beef broth*, carrots,
onion & green beans to crockpot. Add
seasonings, kidney & garbanzo beans. Add
meatballs to crockpot, cover & let cook
6-8 hours. When ready to eat, cook pasta
according to pkg. directions. DO NOT add
uncooked pasta to crockpot-cook pasta
separately. Add tomato soup to crockpot;
stir to incorporate & heat through. (soup
should thicken a little with the addition of
the tomato soup.) When you are ready to serve,
add a portion of the cooked pasta to each soup
bowl, then pour meatball mixture from crockpot
over the top. Garnish with a bit of Parmesan
cheese. Serves 10

*Or dissolve 4 tsp. beef soup base granules
into 4 C. hot water

(recipe: jamiecookesitup.com)

Green Chile Spinach Quiche

1/2 C. flour
1 tsp. baking powder
1 tsp. salt
12 eggs
1 (8 oz) pkg. shredded Colby-
Monterey Jack cheese
2 C. (small curd) cottage cheese
1 (10 oz) pkg. frozen chopped
spinach, thawed & drained
2 (4 oz, ea) cans chopped green
1/2 C. melted butter
2 (9 in.) unbaked pie crusts

Preheat oven 400 degrees F.
Whisk flour, baking powder &
salt together in small bowl; set
aside. Beat eggs in mixing bowl
until smooth. Whisk in flour
mixture until no lumps remain.
Stir in cheese, cottage cheese,
spinach, green chilies & melted
butter until evenly blended. Divide
mixture between pie crusts. Bake
15 minutes at 400 degrees, then
reduce oven temperature to 350
degrees F. Continue baking until
quiches are lightly browned & a
knife inserted into center comes
out clean, 35-40 minutes. Makes
2 quiches.

(recipe: Mary Free-Marys Recipe

Tuna Supreme Casserole

1 pkg. egg noodles, cooked & drained
2 cans cream of mushroom soup,
1 pkg. shredded Cheddar cheese (2 C.)
1/2 medium onion, diced
3 cans tuna packed in water, drained (small
1 pkg. Ritz crackers
1 stick margarine, melted
1 C. mayonnaise
1/2 pkg. frozen mixed corn/peas/carrots
3-4 dashes hot sauce
1 small jar pimientos
1 C. ricotta cheese (optional)
3/4 C. water

Preheat oven 350 degrees F.
Mix in large bowl: tuna, soup, onion,
mayonnaise, frozen veggies, hot sauce,
pimiento, ricotta, water & half bag
of shredded cheese. Fold in cooked egg
noodles, then spread mixture into greased
9 X 13 pan; cover with remaining cheese. Mix
melted margarine & crushed crackers until
well coated; sprinkle over casserole. Bake
until golden brown, about 45 minutes.
Serves 6

(recipe: Kellie-justapinch.com)

Best Banana Pudding

1 (12 oz) tub Cool Whip, thawed
1 (14 oz) can sweetened condensed milk
1 (8 oz) pkg. cream cheese, softened
2 C. milk
1 (5 oz) box instant French vanilla pudding mix
6-8 bananas, sliced
2 bags/pkgs. butter cookies – any shape you like,
preferablly rectangular

Line bottom of 9 X 13 pan with bag of cookies;
layer bananas on top. In large bowl combine
milk & pudding mix; blend well using elec.
mixer. In another bowl, combine cream cheese &
condensed milk; mix until smooth. Fold Cool
Whip into cream cheese mixture then add
cream cheese mixture to pudding mixture; stir
until well blended. Pour mixture over cookies &
bananas – cover with remaining cookies.
Refrigerate until ready to serve.

(recipe: Facebook- Chef Ron Lock)

Ham Fried Rice

1 small onion, chopped
1/2 pkg. fresh mushrooms, chopped
3 carrots, peeled & sliced
2 green onions, chopped
1 T. garlic, minced
4 C. cold, cooked rice
2 T. olive oil, divided
2 T. soy sauce
1 1/2 C. chopped, cooked ham
1 tsp. sugar
1/2 tsp. sesame oil
2 eggs
salt & pepper, to taste

Heat large skillet, add 1 T. olive oil,
garlic, onions, carrots & mushrooms –
season with salt & pepper. Saute until
crisp-tender, about 7 minutes. Add 1 T.
olive oil, cold rice, soy sauce, ham, sugar &
sesame oil; stir well. Stir & cook until all
of rice is heated through & starts to brown
just a bit. Push rice mixture to side of pan;
crack eggs into a bowl & whisk, then pour
eggs into side of pan. Stir eggs around until
cooked (like making scrambled eggs), then
stir into rice mixture. Taste & adjust salt &
pepper to your liking. Remove from pan;
stir in green onions. Serves 6

(recipe: Jamiecooksitup.net)

Yesterday was a nice, quiet day – time enough to work on the knit baby hats, crochet more rows on the baby blanket and read a few chapters in my latest mystery; I don’t get many of those and was very happy to enjoy it while I could. Dinner was another batch of the Black Bean Chicken Soup – middle son was very happy to see it when he got home from work (if you might remember, last time I made it he told me he would be happy if I made it EVERY night for dinner!). I love it when there are leftovers and I don’t have to worry about “What’s for dinner?” I might throw together another loaf of the 3-Ingredient Banana Bread – that’s always tasty and easy to make (and husband likes it for breakfast).

Hope you are enjoying your day/night – even though it’s not really warm, I’m just happy it’s out of the ‘teens’ – we’re supposed to get warmer weather this coming week – we’ll see.



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