Grandson-sittin’ Friday


It’s a chilly, rainy day (46 degrees F); got an early phone call asking if we could take our grandson for the whole day – he was too sick to go to school. Sure – not a problem. He just went home with his other grandma, then his mom will pick him up. He was pretty good about ‘resting’ – watched TV, drew a few pictures but mostly rested. (His dad gave specific instructions: “NO Games!”). We didn’t have anything particular going on – I was thinking of checking out the Kroger gas station over by his house (about 25 min. away) to see their gas prices, but since I stayed home, that’s OK, too. Our recent prices are $3.79/9 – I would be happy to find something a little lower.


Crockpot Blueberry Breakfast

1 loaf French bread, cubed
1 (16 oz) pkg. fresh or frozen blueberries
1 (8 oz) pkg cream cheese, softened & cubed
1 C. sour cream
2/3 C. brown sugar
3/4 C. milk
1/2 C. maple syrup
10 eggs
1 tsp. vanilla
1 tsp. cinnamon

Line crockpot with crockpot liner or spray
inside of crockpot with nonstick spray. Add
cubed French bread; sprinkle blueberries on
top of bread. In a bowl, using an elec. mixer,
mix remaining ingredients. Pour mixture
over blueberries. Cook on Low 4 hours.

(recipe: Crockpot Ladies)

Unstuffed Pepper Soup

2 C. cooked, shredded chicken breast
1 T. oil
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 roasted red pepper, chopped
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. tomato paste
4 C. chicken broth
1 (28 oz) can seasoned diced tomatoes
1 1/2 C. cooked rice
2 T. sour cream

Heat oil in large saucepan over medium
heat; add onion, peppers, garlic, salt &
pepper. Cook 5 minutes, or until tender.
Stir in tomato paste; cook 2 minutes. Add
broth & diced tomatoes; bring to boil. Stir
in cooked/shredded chicken & rice; simmer
15 minutes or until slightly reduced & fragrant.
Season to taste; garnish each bowl with a
dollop of sour cream when serving.
Serves 4 (2 C. each)


Buffalo Chicken/Black Bean Quesadillas

2 C. boneless, skinless chicken breasts,
cooked & shredded
1 can black beans, rinsed & drained
1/2 C. sour cream
1/4 C. Buffalo sauce
4 large (10″) flour tortillas
2 C. shredded Cheddar cheese
2 green onions, thinly sliced

Combine cooked/shredded chicken, beans,
sour cream & Buffalo sauce in nonstick
skillet over medium heat. Cook, stirring
often, 5-7 minutes or until heated through.
Lay tortillas out on clean surface; mix
cheese with green onions. Sprinkle half
on ONE side of each tortilla. Divide filling
evenly over cheese & top with remaining
cheese. Fold tortilla to close. Place a non-
stick skillet over medium heat & spray
lightly with nonstick spray. Heat each
quesadilla 2-3 minutes per side in skillet
or until cheese is melted & tortillas are
golden. Serve with sour cream on side.
Serves 4

Tip: You can also use this idea as a
Nacho Platter: Place tortilla chips on
a platter & scatter chicken mixture over
chips; top with cheese & bake until
cheese is melted.


Easy Creamy Chicken

2 large chicken breasts, each cut in half to make
4 pieces
1 C. heavy cream
1 1/2 tsp. garlic powder
1 tsp. chili powder
1 tsp. onion powder
1 tsp. Italian seasoning
1/2 tsp. salt
couple dashes cayenne pepper,
to taste
2 T. butter

Combine seasonings in a small bowl,
mix to combine. Coat all sides of
chicken with seasoning mix. Melt 1
T. butter in large skillet on medium-
high heat. Once butter is melted &
skillet is hot, place chicken in pan. Cook
about 5 minutes then turn over, cook
another 5 minutes on other side or
until juices run clear and chicken is
cooked through. Add remaining 1 T.
butter & heavy cream, mixing to combine.
Reduce heat to medium-low; let chicken
simmer until sauce has thickened, about
10 minutes.

Cheesy Ham & Hashbrown Casserole

1 (32 oz) pkg. frozen hash brown potatoes
8 oz. cooked, diced ham
2 (10.75 oz,ea) cans cream of potato soup
1 (16 oz) tub sour cream
2 C. shredded sharp Cheddar cheese
1 1/2 C. grated Parmesan cheese

Preheat oven 375 degrees F.
Lightly grease 9 X 13 pan. In large bowl, mix
has browns, ham, soup, sour cream & cheese.
Spread evenly into prepared dish; sprinkle top
with Parmesan cheese. Bake 1 hour or until
bubbly & lightly browned. Serve immediately.

(recipe: Rhonda G-Marys Recipe Exchange)
Italian Green Beans

2 T. minced dried onion
1 tsp. minced garlic
1 medium tomato, cut up & smashed
1/4 C. water
1/2 T. dried oregano
1/2 tsp. dried basil
1/4 tsp. sugar (optional)
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. green beans (fresh or frozen)

Mix all ingredients except green beans, in
a saucepan. Bring to boil, cover & cook on
Low 30 minutes. Cook green beans when
getting close to serving time. Drain beans,
return to pan & add tomato & spices
mixture. Cook until vegetables are heated
through, then serve.


Savory Apple Pinwheels

2 cans refrigerated crescent rolls
1 (8 oz) pkg. cream cheese, softened
2 apples, any kind, cored & chopped
1/2 bunch chives, chopped
1 1/4 tsp. cumin
1 tsp. salt
3 dashes ground black pepper
1/2 C. cashews, chopped
Preheat oven 350 degrees F.
Unroll crescent dough, cut into quarters,
pinching seams together. Mix rest of 
ingredients together. Spread apple
mixture on dough to about 1/4 inch from
edge of dough. Roll up & pinch seam. Cut
into 6 slices, using serrated knife. Place
on baking sheet; bake 15 minutes or until
golden brown. Makes 6 rolls.

(recipe: Melissa -
Crispy Parmesan Oven Fries-
6 russet potatoes
2 T. olive oil
1/2 tsp. oregano
1/2 tsp. thyme
4 T. Parmesan cheese
salt & pepper
Preheat oven 425 degrees
Wash potatoes, slice into 5-6 half-inch
slices. Divide slices in half & lay each 
half face-down in a stack. Slice each 
stack into 4-5 half inch slices. Toss 
potatoes in large bowl with 2 T. olive 
oil, making sure they all get coated. 
Crush seasonings between your fingers 
& sprinkle over top of potatoes;
add salt & pepper, then sprinkle 
Parmesan cheese over top. Toss all 
together, making sure every potato 
gets some coating. Spray 2 large cookie
sheets with nonstick cooking spray; lay 
potatoes out evenly. Bake 20 minutes, 
stirring once or twice while they cook. 
When crispy on outside and soft on the 
inside they are done. Serves 7-8
1 box Duncan Hines Supreme Strawberry cake mix
 (egg, water, oil on back of cake mix box)
 2 (10 oz, ea) boxes frozen strawberries in syrup
 1 C. cold milk
 1 (3.5 oz) box vanilla instant pudding mix
 1 (3.5 oz) tub Cool Whip, thawed
 1 pint fresh strawberries (tops removed/cut in half, thawed)
 1/3 C. chopped pecans (optional)
 Prepare cake mix as directed on box; pour batter into
 greased 9 X 13 pan; bake according to pkg. directions.
 Let cake cool 100% then using the handle of a wooden
 spoon, poke rows of holes all over cake. Place thawed
 strawberries with syrup in food processor or blender;
 pulse/blend until a slushy consistency; pour mixture
 over cake, spread out evenly & let soak in. Place 1 C.
 cold milk & instant pudding mix in bowl, mix until it
 thickens; fold in thawed Cool Whip. Spread mixture 
 evenly over cake. Place cut fresh strawberry halves
 on cake in rows, then sprinkle with chopped nuts 
 (if using). Refrigerate cake 4 hours.
Not much going on lately; found a really cute
knit pattern for making a little bunny toy - 
I'm working on knitting it up before posting
a photo (she said, hoping it comes out as 
cute as the one I saw on Pinterest!) I'm still
plowing through my (deceased) friend's stuff-
have it organized into batches now; now it's
just finding people I know who actually DO
some of the crafts I have. As I've mentioned
before, whatever I can't find a home for
will be donated to the local Senior Center;
they can either distribute the items or
sell them in their Spring Rummage Sale. I'm
amazed at just how versatile my friend was, in
SO many crafts! She was a expert knitter, crocheter,
Tunisian crochet, Monk's cloth 'embroidery (if
you can call that embroidery), liquid embroidery/
regular embroidery, Candlewicking (a type of
sewing/embroidery), quilting, sewing, and punch-kit 
wall hangings! That's quite a variety of skills!
Looking forward to handing off some of these
materials so that people can use them; she 
would have been happy to know they are being

How are you doing post-Easter dinner? Still have 
leftover ham? We do! I'm thinking of cutting what's
left off the bone and freezing it for another time.
I really like ham, but after awhile you start
looking for 'other' dinner meats! Tonight we're 
having Potatoes O'Brien (ground beef, hash brown 
potatoes with red & green peppers, onions) cooked
in a skillet, then covered in sharp Cheddar cheese);
it's a favorite around here.

Hope you're enjoying your day - remember to take
a little time for yourself: a cup of tea/coffee, 
maybe read a little in a good book, perhaps a 
little of the leftover Easter candy (she said,
knowing she shouldn't have it, but loving it,


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